I made a lip-smacking, finger-licking, killer sandwich! I borrowed the flavors of Korean bulgogi to create this meatless version featuring that quintessential combo of soy sauce, garlic, sesame oil and ginger. Instead of marinaded meat, I've used the bulgogi sauce on tofu and loads of mushrooms, two ingredients that soak up all that tastiness.
Read moreEasy Beef Stroganoff
Beef Stroganoff is a Russian dish and I'll be the first to admit to know nothing about Russian cuisine or whether my version is authentic. Probably isn't? I use flank steak in mine which deviates from the sirloin, tenderloin or chuck I typically see in recipes. After having tried all of those cuts for Stroganoff at some point in the past, I stand by flank steak as the ideal cut to use in this recipe. When sliced uber thin, the melt-in-your-mouth flank pieces are at harmony with the sauteed soft mushrooms and tender egg noodles.
Read moreStuffed Sweet Potatoes & Portobellos with a Crunchy Walnut Breadcrumb Topping
I most frequently make this with sweet potatoes and portobello mushrooms because they are my family's favorites, and that is how I wrote this recipe. However it is also wonderful using acorn squash, baking potato, eggplant, sweet pepper, heck hot pepper even. Once you make the stuffing and walnut breadcrumb topping, you can personalize the meal by putting it into everyone's respective favorite veggie vessel, adjusting time in the oven based on it.
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