Crush Stress, Cook for Comfort!

Stress can sneak up on us and has the ability to totally kill the good vibes for the day. We’ve all had days where we start with the best of intentions – wake up with meditation, gratitude, morning flow and maybe even our positive affirmations – and yet, a few calls and meetings in or maybe a spilt cup of hot coffee on our way to work and it seems all those affirmations of “I AM (positive thing)”, quickly turn into “FUCK IT/ DAMN IT/ BLESS IT!” Then we go to the gym, take some deep breaths, break for five, or count backwards from ten, and yet we still can’t seem to shake whatever snuck up on us and bit us right in the ass that day. Yep we’ve all had ‘em, and guess what? There will definitely be more of those! So, on days like this, I like to employ another method of de-stressing before calling it a night – COOKING! I do what I like to call ‘Cooking for Comfort’ – it’s not just cooking any old thing or something boring that I can make in 5 minutes – my version of stress-killing cooking is so effective because I choose something that 1)has many parts and 2) takes at least 30 minutes – an hour and lastly) has the added bonus of being delved into and devoured after it’s done. Essentially, this method of stress reduction works in a pinch because you are forced to focus on food (something we all enjoy) and take your mind away from the negative things that are cluttering it, you benefit form aromatherapy, and positive reinforcement when you complete your dish (yay for accomplishment!), plus you get to eat that deliciousness you just whipped up!

Tonight I decided to do a new twist on an old dish that I usually pull out in the spring or summer – my Hawaiian BBQ Shredded Chicken – except this time, because #winter, I wanted something a little more intensely flavored. I also had meal prep on my list of 500 million things to do, and it was already Wednesday, so why not check this off my list (albeit 3 days late) by making something that can be used on multiple mediums and everyday without getting old. Spicy Korean Street Tacos HERE I COME! Before I throw this spice-packed recipe your way, let me say, I LOVE spicy – like my lips are on fire, and I may be slightly sweating – hot – so use your own spices according to your desired level of heat. Now, when I started this evening’s cooking for comfort, it wasn’t my intention to have the trifecta of success that this cooking adventure turned out to be. However, with great pleasure I am here to report that not only did I succeed in checking my weekly meal prep off the list, but I made a surprisingly super delicious and healthy dinner for myself – literally just shoved two of these bad boys in my mouth! And to top it all off, I cooked my absolute shitty attitude away. From start to finish this took me about an hour (keep in mind, I also have an 8 month old baby that is needing my attention), I allowed myself to get a little lost on my cooking and really just relaxed into the thought of “it will be ready when it’s ready” and stopped my internal perfectionist clock – which, those of you know who have one, is no easy task. With it’s lengthy list of small spoons of ingredients and several diced and sliced components, this dish was enough to focus and fragrant enough to take me away from my undesired state.

So if you ever find yourself not being able to oust that stinky mood by dinnertime, try a little wine (or vodka – whatever) and a culinary adventure. Make a mess of the kitchen, take out ingredients you haven’t used in ages, and most importantly, dive in, get your hands wet and let the aroma and your taste buds take you to a better place! Hope you enjoy the recipe – don’t forget, it’s spicy! xxx ChloeJasmine

Chloe’s Korean Street Tacos (this can be made with Chicken, Beef or Pork – I used chicken)

Ingredients:

The MEAT 3 Chicken Breasts (healthier – but not by a ton) or 4 Chicken Thighs (will be more tender and flavorful)

Season salt and Pepper to taste

2 tsp. of Chinese five spice seasoning

2 tbsp cayenne pepper

2 tbsp hot chili flake

Mission Small Street Taco Tortillas (corn or flour) *I like Flour only b/c they stay together better, but Corn tastes better and is better for you

For Slaw:

Red Cabbage (1) Red Onion (1)

Shredded Carrots 1 cup

Scallions (1 bunch)

Lime (2)

Cilantro (1 bunch)

2 tbsp rice wine vinegar

1 tbsp sesame oil

1 tbsp cane sugar (optional)

For Marinade:

** There’s the homemade way and then the lazy, but very effective way, I did something in between ¼ c hoisin sauce

¼ c P.F. Chang’s Korean BBQ Marinade (yep – lazy)

¼ c ginger scallion dressing

4 cloves of minced garlic

3 tbsp chili paste

1 tbsp sesame oil

1 tbsp black pepper

3 tbsp hot chili flakes

1 tbsp fresh ginger (grated)

2 tbsp rice wine vinegar

Step 1. Season chicken and let stand at room temp for at least 20 minutes before cooking. In the bottom of a big sauce or soup pot (like one that could hold over a gallon), heat a 2-count pour of olive oil and a 2 tbsp of sesame oil over medium-high heat. When the chicks are done resting, put those babies in the bottom of that hot pot of oil. 3 minutes on each side (should get a nice browning). Take the chicken out and set aside.

Step 2. Dice ½ of the red onion and mince your garlic. Add a touch more oil to the pot, turn it up and put the onions and garlic in the bottom, allowing them to caramelize. Then, in no particular order, put all the other ingredients for the marinade into the pot and bring to a simmer, stirring until thickened slightly. Taste and adjust according to your desired flavoring.

Step 3. Add chicken back to pot and cover. Cook over MEDIUM heat for 22 minutes for electric stove/ 17 minutes over gas. FLIP and then cook another 10 minutes. Remove chicken. Using two forks, shred the chicken breasts or thighs – should pull apart effortlessly. Then add back to pot and stir over low heat for about 3 minutes. Remove form heat.

Step 3.5

While the chicken is cooking, take your red cabbage – cut it in half and thinly slice half of it. Throw it in a bowl. Thinly slice the other half of your red onion and add to cabbage. On an angle, thinly slice the entire bunch of green onions, and finely chop about 3 tbsp of fresh cilantro. Add the carrots to your slaw mixture, toss in a tbsp. of sugar or 2 tbsp of honey, juice from two limes, 2 tbsp rice wine vinegar, 1 tbsp of sesame oil, 2 tbsp of fresh ginger, maybe a little soy and I like sesame seeds in mine too – Toss that slaw!

Step 4.

Heat your tortilla in a pan, add your delicious chicken, top with some slaw and enjoy! Be proud, you now have lunch and dinner for the next few days! #chloejasmineliving #Crushstress #cookingforcomfort #koreanbbqtacos #feedmetacosandtellmeimpretty #mealprep #foodlove