— The kitchen of your family.
The living room.
The dining room.
It’s the place you’ll gather after dinner to watch the big game.
But what happens when your kids are in the room, too?
It’s not always easy to find a home for these places, which make up the heart of the family dining room, as they’re often overlooked by most Americans.
The problem isn’t that the place is empty — it’s that it’s empty.
It may be the home of family members, but it’s also the place that keeps you up at night, keeping you from waking up to the sound of the kids screaming.
“What you want is a family dinner, right?” says Katie O’Neil, who is the vice president of the Institute of Food and Beverage Technology at Maryland State University.
“It’s the thing you want to have at the end of the day when you’re not up and about in the middle of the night.”
So, O’Neill and her husband decided to make a manhua dish that was perfect for families and made for an entertaining evening.
“When I made this dish, I was hoping to create something that was family-y,” she says.
“I wanted to make it as fun as possible.”
So they enlisted their own family member, and together, they came up with the perfect recipe for a manuhwa that’s sure to please.
Ingredients: 1 pound lean ground beef 1 large onion, chopped 1 large carrot, peeled and chopped 2 tablespoons chopped parsley, finely chopped 1 garlic clove, minced 1 teaspoon minced fresh ginger 1/4 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon soy sauce 1 tablespoon vinegar 1/3 cup brown sugar, sifted 1 cup chicken broth 1/8 cup vegetable stock 2 cups shredded cheddar cheese, grated 1/5 cup grated Parmesan cheese 1 cup brown rice, cooked 1 cup red rice, canned 1/6 cup gratted sweet potato 1/7 cup grilled cauliflower, cooked 2 cups chopped kale, cut into wedges 2 tablespoons cornstarch, sieved, to serve 2 tablespoons soy sauce, soured 3 cups chicken stock 1 cup vegetable broth, warmed to the boil 3 cups water for the manhuhua 1 cup white wine, to taste Directions: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray and spray with cooking oil.
Place the ground beef on a baking pan, leaving about 1/16″ of an inch between each piece.
Toss in the onion and carrot, and cook until the onion is translucent, about 5 minutes.
Add the parsley and the garlic, cook until fragrant, about 30 seconds.
Add in the ginger and cook another minute.
Stir in the oreganos, cumin, cayenne, oreganol, salt, and pepper.
Cook for about 5 more minutes, stirring frequently, until the spices are fragrant.
Add salt and pepper, and stir until the mixture thickens.
Add a pinch of salt to the pan.
Add 3 tablespoons of the stock, about 2 cups at a time, and continue to stir until all the liquid has been added.
Slowly pour in the broth and cook for about 20 minutes.
Turn the heat down to low, and cover with a lid, or use a large plastic wrap.
Add more broth and stir to combine.
Bring the mixture to a boil, then turn down to medium and simmer until the liquid is reduced by half, about 15 minutes.
While the manuhua is simmering, heat up the oil in a large skillet over medium-high heat.
Add about 1 cup of the chicken broth, and whisk to combine, then add the rest of the broth, whisking until the chicken is fully cooked.
Remove from heat and stir in the cornstech, and the remaining broth, until all of the liquid from the chicken has been absorbed.
Bring to a simmer, then cover with the lid, and simmer for another 10 minutes, until everything is absorbed.
Taste the broth as you add in more broth, to ensure it’s being properly mixed with the chicken.
Serve immediately, with the remaining remaining chicken stock and soy sauce. Enjoy!