Bittersweet Chalkolate

Blog about cooking, teaching, and everything else that is my life.

April. Cooking challenge. Day 13.

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Yesterday I promised you two recipes. One for breakfast and one for dinner. You are welcome.

Morning for me is all about the coffee and something that goes well with it. Since there are so many mug recipes recently and since a friend of mine left a comment about a healthy version of a mug muffin with chia seeds, I decided to find and make one – 1 Minute Healthy Chia Mug Cake.

Chia mug muffin


  • 1/3 cup oat flour (can use regular oats, just blend them)
  • 1 tbsp chia seeds
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • dash of salt
  • 1 tbsp applesauce
  • 2 tbsp milk
  • 1 tbsp maple syrup


  1. Mix dry ingredients in a small bowl and wet ingredients in ramekin/mug.
  2. Add dry ingredients into the wet ingredients and mix until just combined.
  3. Cook in microwave for approximately 1 minute and 15 seconds.
  4. Let cool for 5 minutes before eating (it really tastes better if you let it cool!)


It was ok. I didn’t fall in love with it, sorry. It was a bit too dense, too one dimensional, too dry. I put the rest of the apple sauce on top and it tasted better that way. Not sure if I want to do it again. I still think you should try and make it as maybe this is exactly what you have been looking for to go with your coffee/tea/smoothie in the morning.

Well, now that we covered the morning, let’s take care of the evening. Today we are talking Asian in all its Chinatown and Koreatown glory. Today we are making Slow Cooker Korean Beef.  I love making beef in the slow cooker. The way that it melts in your mouth after hours in the slow cooker can hardly be reached by cooking it on the stove top. This recipe is very easy and very tasty at the same time. Don’t we all like recipes like that? I had some frozen Stir Fry Vegetable Mix from Costco which I used as a side. Ladies and gentlemen, dinner is served.

Koren Beef


  • 1 cup beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pound boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced


  1. In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  2. Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.


I had beef stew package which saves me time as I do not need to cut it. No Sriracha, green onions or sesame seeds. And of course I halved the recipe. For the 3 of us 1 or 1.5 lb of meet is plenty and we always have leftovers for lunch. I usually pour the slow cooker liquid into a small sauce pan when I need to add cornstarch and cook it on the stove top. It is much faster than waiting for extra 30 minutes and then I pour it back to the slow cooker. 


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