Korean Chicken with Gochugaru

Modified recipe from pickledplum.com (Korean Sticky Chicken Recipe)

I can't believe HEB had it, but they had a bottle of Korean spice or gochugaru.  I wanted to use it for a recipe in Roy Choi's book, but feeling lazy, so I just googled for a recipe that used it and found the above.  It tasted pretty good, and Eric liked the change-up.  Had that hint of Kim Chi, but I didn't tell Eric that, haha.

Ingredients:

-1 lb of chicken, diced

-2 Tbsp gochugaru

-1 Tbsp grapeseed oil or vegetable oil - I just used olive oil

-2 Tbsp soy sauce

-1 Tbsp rice vinegar

-2 Tbsp honey

-1 Tbsp cornstarch

-sesame seeds

-scallions

Directions:

1. Marinate the chicken in some soy sauce for a couple of hrs.

2. Generously sprinkle the gochugaru - recipe wanted to pound meat between parchment paper, but I just mixed and pressed with a large spoon in the bowl

3. Cook meat and set aside

4. Mix soy sauce, rice vinegar, honey in pan (I added cornstarch to thicken more)

5. Then re-add the chicken and then add sesame seeds

6. Served with brown rice and oven-roasted broccoli + scallions.  One night Eric made corn on the cob (Asian-style)

*Asian

Cinnamon Apple Crisp

Taken from Skinnytaste.com

Eric said he would have gotten apple pie if at his mom's for Thanksgiving.  

Overall, not sure if I would make again. Better if re-heated in the oven, but not as "crisp" as we would have liked.  I think I put too much honey - was the end of the bottle and had estimated - was a little too sweet.  Also, Eric felt that it was good, but only if paired with vanilla ice cream.

Ingredients (filling):

-6 medium apples (honey crisp or gala) peeled and sliced 1/4 inch thick

-1.5 ounces of raising, small box

-3/4 tsp ground cinnamon

-1 tsp fresh lemon juice (1/2 lemon)

-1 Tbsp cornstarch

-1/4 cup of honey

Ingredients (topping):

-1 cup quick oats (used rolled oats)

-3 Tbsp light brown sugar, not packed (used dark brown sugar)

-1 tsp cinnamon

-2.5 Tbsp butter, melted

Directions:

1. Heat oven 350 F

2. Combine apples, raisings, cinnamon, honey, and lemon juice in large bowl

3. Sprinkle with cornstarch.  Toss until fruit coated

4. Place fruit in an ungreased baking dish.  Cover with foil and bake 15 min (try 30 min).  Remove from oven

5. Mix the remaining topping ingredients.  Sprinkle over fruit

6. Bake about 60 min (try 30 min first) uncovered or until topping is golden brown and fruit is tender.

Note:

Basically, around 40 min, it looked burnt, so maybe cook longer covered for the apples and then less time uncovered with the topping?

*Dessert

Cinnamon Apple Popcorn

Basic recipe,  but can attribute to Tarateaspoon.com

Ingredients:

-Popcorn

-Freeze-dried apple chips (1package of 10 g from HEB)

-Cinnamon

-Butter or Coconut oil

-Sugar - used 1 tsp of Monk fruit

-Salt - didn't use, but would try a pinch

Directions:

1. Cuisinart-ed 1 pack of freeze-dried apple chips + cinnamon + ?sugar (+next also pinch of sugar)

2. Mix in coconut oil + seasonings + popcorn

Notes:

Eric liked it.

Seasoning was pretty heavy at the bottom.  

Next time, would try omitting the sugar.  

I used 2 Tbsp of butter, but wasn't enough so added another 1 tsp of coconut oil.  Next time, just use coconut oil only + pinch of salt?

I didn't measure the cinnamon, because only had a little bit in the bottle and dumped the whole thing in, but next time, would be generous.

*Snack

Instant Pot Coconut Chicken Curry

Pretty good recipe from PipingPotCurry.com.  I doubled the amount.

Ingredients:
-1 Tbsp ghee or oil (used avocado oil)
-2 tsp cumin seeds
-1 yellow onion, diced
-1 Tbsp ginger, grated
-1 Tbsp garlic, minced
-1 can of tomato puree
-2 lbs chicken, cut into 1-1.5 inch pieces
-1/2 cup of water

-2 bell pepper, diced

-1 can of garbanzo beans, rinsed
-1 cup of canned coconut milk (I used lite)
-2 tsp garam masala
-2 Tbsp lime juice (1 whole lime)
-cilantro to garnish (didn't use)

-avocado to garnish

Spices
-2 tsp ground cumin
-1 tsp ground turmeric
-1 tsp paprika
-2 tsp coriander powder
-2 tsp salt

Directions:
1. Put Instant pot in Sauté mode.
2. Add ghee/oil and cumin seeds.  Sizzle for 30 sec
3. Add onions, ginger, and garlic.  Sauté for 3 min until onions turn golden brown.
4. Add tomato puree and spices.  Mix and let sauté for 3 min.
5. Add chicken pieces.  Sauté for 4 min. 
6. Add water, bell peppers, and garbanzo beans

7. Press cancel and close lid. Manual cook on high for 4 min (I did 6 min because of doubling recipe).
8. When pot beeps, quick release.
9. Stir in coconut milk + garam masala  + lime juice.  

Note: recipe called for sautéing longer in end to thicken, but I didn't do this step because I wanted it to be more liquidy.

*Indian