• NYT E-Z Dinner - 092

    From Dave Drum@1:18/200 to All on Mon Feb 5 06:54:34 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sheet-Pan Bibimbap
    Categories: Mushroomd, Potatoes, Vegetables, Rice
    Yield: 4 servings

    6 oz Oyster mushrooms; in
    - bite-size pieces
    1 md Sweet potato; scrubbed, thin
    - sliced in half-moons
    1 sm Red onion; thin sliced
    - crosswise in half-moons
    3 Packed cups coarse chopped
    - Tuscan or curly kale
    6 tb Olive oil
    Salt & black pepper
    4 c Cooked medium-grain white
    - rice; (cold leftovers)
    4 lg Eggs
    4 ts Toasted sesame oil; more to
    - taste, to serve
    4 ts Gochujang; more to taste, to
    - serve
    Kimchi; to serve (opt)

    Position racks in the top and bottom thirds of the oven
    and set oven @ 450ºF/232ºC.

    On a large sheet pan, arrange the mushrooms, sweet
    potato, red onion and kale into four separate quadrants.
    Drizzle the vegetables with 3 tablespoons of the olive
    oil, season with salt and pepper, and toss to coat,
    keeping the types of vegetables separate. Try to not
    crowd the vegetables; you want them to brown, not steam.
    Roast on the top rack until the sweet potato is
    fork-tender, the onion and mushrooms are slightly
    caramelized and the kale is crispy but not burnt, 20 to
    25 minutes.

    Meanwhile, place another large sheet pan on the bottom
    rack to heat. When the vegetables are almost done
    cooking, in the last 5 minutes or so, remove the heated
    pan from the oven and evenly drizzle the remaining 3
    tablespoons of olive oil on it. Spread the rice over
    half of the pan. Crack the eggs onto the other half and
    carefully transfer to the oven. Bake until the whites
    are just set and the yolks are still runny, 3 to 6
    minutes (this time may vary depending on your oven, so
    watch it carefully).

    To serve, divide the rice evenly among four bowls. Now
    divide the vegetables evenly as well, placing them in
    four neat piles over each portion of rice. Use a spatula
    to slide the eggs over the vegetables. Drizzle each bowl
    with 1 teaspoon of sesame oil and dollop with 1 teaspoon
    of gochujang, adding more if desired. Mix everything
    together with a spoon or chopsticks before diving in,
    and serve kimchi alongside, if you prefer.

    By: Eric Kim

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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