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Cooking diet food health lactose free recipes

BBQ Beef Burgers

I originally wrote about making pork burgers waaaay back when I lived in Korea. Ground pork was significantly cheaper than ground beef so we made do with the pork and adapted a lot of recipes to suit. This was also back before I discovered I was gluten and lactose intolerant so I refer to my love of cheese a lot in my original post. I miss you cheese. 

But alas, life moves on and now that I’ve been in Canada five years, we tend to buy more ground beef than ground pork nowadays. 

Also our summers here are awesome…when they eventually arrive #isthissecondwinter…and we have a deck and a BBQ and a liquor store within walking distance. It would almost be illegal if we didn’t fire up some burgers every now and then! 

BBQ Beef Burgers (can sub pork if you want) 

Makes 4 burgers

500g Ground Beef

1/2tsp salt

1/2tsp pepper 

2-3tbls Tomato Ketchup (we use No-Sugar Tomato Ketchup) 

3/4 cup breadcrumbs – can be gluten free

2tbs BBQ Seasoning (we like Sharples Ranch Smoky Barbeque Rub or Barbeque Belt Chicken & Rib Rub – but for real, you can use any. Experiment.) 

1. With wet hands, mix together all ingredients until they come together nicely

2. Form into four balls and flatten into burger shapes or use a burger press to make them all uniform. 

3. Grill to your liking. 

These freezer sooooo well! Once you’ve formed them into the patty shape, simply place them, uncooked, in a Ziploc baggie, separating each patty with some parchment paper. Label and freeze. I like to make 8-10 burgers at a time and freeze them all. They make easy weekday dinners such as the classic burger and fries or Loco Moco. 

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Cooking food Korea recipes

Cookin’ in Korea: Irish Stew

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Ah, Irish stew, there’s nothing more warming on a cold winter’s night (or summer’s night if you live in Ireland, where on days when the sun shines people stare up wondering what the big, yellow ball in the sky is).

I make this all the time here in Korea. It’s tasty, homely and the ultimate comfort food. I usually make a big batch and freeze some of it to have on days when I don’t feel like cooking.

Irish Stew

2lbs beef stew meatphoto4

1tbs butter

2tbs all-purpose flour

1 pinch of salt and pepper

1-2 large onions, chopped

1 clove garlic, crushed

2 cups carrots, chopped

2-3 potatoes, peeled and chopped

500ml beef stock

Water

1 tsp dried thyme

1 tsp sage

1 tbs parsley

The herbs are guesses. I grew up watching my mother just fling things into a pot and hope for the best. I also add some marjoram to mine if I have it handy.

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1. In a plastic sandwich bag, mix beef, flour, salt and pepper. Close the bag at the top and shake, shake, shake until the beef is coated in the flour mixture.

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2. Melt the butter in a large pot. Add the beef and flour mixture, onion, carrots, herbs, potatoes and beef stock to the pot. Add enough water to cover an inch above the mixture. Bring to the boil, stirring and scraping any bits that stick to the bottom of the pot.

***Some recipes say to fry the meat and flour mixture first until browned and then add the other ingredients and others say add everything at the same time. I’ve tried it both ways and find the meat comes out better (and more melt-in-your-mouth-awesome) when it’s not pre-browned.***

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3. Cover pot, reduce heat and simmer for 2-3 hours, stirring occasionally.

Sprinkle with parsley and serve hot in a bowl with fresh crusty bread to mop up all the stewy goodness.

(If you find the mixture to be too thick, you can add more water to it. If you find it’s too watery, simmer with the lid off for 10-15 minutes until it’s the desired consistency. If you freeze/refrigerate it and find it’s too thick when you go to reheat it, feel free to add a bit more water to it and stir it thoroughly.)

For more Cookin’ in Korea, check out: