Kimchi Fried Rice with Chili-Garlic Sauce and Fried Eggs

So we’ve rolled the clock back and the fact that it’s so incredibly dark all the time is making my body crave carbs and comfort foods. (Particularly bread crusts which I normally don’t care for). Anyways, I have a ton of leftovers in my fridge and what better way to utilize them than to make a homey fried-rice. Normally, fried-rice calls for anything you have left in the fridge but I absolutely urge you to go out and buy some spicy Korean kimchi to make this dish sing: roasted garlic and smokey chili really makes for an amazing bed for saucy stir-fries.

I didn’t have that much kimchi left in the fridge so the proportion of kimchi to rice was off and it wasn’t incredibly spicy but the flavor it imparts was spot on.  And to add to that, I’m not incredibly tolerant of heat (sadface) but I love the smokey flavor of chilis.

Kimchi Fried Rice with Chili-Garlic Sauce and Fried Eggs
2 c. brown rice
1 c. cabbage kimchi, sliced into 1/2 inch strips
1 – 2 tbsp gochujang (a korean red pepper sauce) or chili-garlic sauce or to taste.
3 eggs beaten, and an additional whole eggs per serving
1 carrot, minced
1 leek rinsed and white parts, sliced
1 shallot, sliced
1 garlic, minced
1/4 c. defrosted peas
3 tbsp (light) soy sauce
2 tbsps sesame oil
1 green onion, sliced for garnish
(1/4 lb ground beef or pork, optional)

In a large wok or deep-dish saute pan, saute carrot, leeks, shallots, garlic, and 1 tbsp soy sauce in 1 tbsp sesame oil over high heat. If you are using meat, saute before the veggies until browned. Add sliced kimchi and juices. Stir and incorporate.  Add additional gochujang or chili-garlic sauce if desired. Mix in brown rice and peas. Stir to incorporate. Do not cook too long or rice will become soggy.

Make a well in the center of the rice. Add additional tablespoon of sesame oil and pour egg into well. Wait until it sets a bit before stirring the well. After egg has cooked mostly, incorporate it into the rest of the rice. Remove rice from saute pan and fry whole eggs to desired doneness. Serve over hot rice, garnish with green onions and additional kimchi or chili-sauce.

Thai-Style Peanut, Red-Curry with Tofu and Vegetables

There are very little Thai options where I live and the place that I go to has some pretty soupy curry that I’m not a fan of (but their pineapple fried rice is off-the-hook). I’m almost positive that they use store-bought, Mae-Ploy brand Red Curry. But because both Thai dishes and curries are so complex in flavor and have an extensive ingredient list, buying pre-made* curry paste is the way to go especially if you can’t find all the ingredients or if you’re a thai-food noob like me.

I’m still learning about the different curries that pop out of Thailand. Apparently, panang curry, while similar in flavor to red curry, sometimes contains ground peanuts. I didn’t know that and added peanuts to this recipe which calls for red curry. Panang curry is also traditionally thicker; using coconut cream, as opposed to coconut milk. Authenticity has taken a leave of absence with this recipe which is why I’ve referred to this recipe as thai-style. baww.

Thai-Style Peanut, Red-Curry with Tofu and Vegetables
2 tbsp thai red-curry paste (MaePloy Yellow Curry is vegetarian)
1/2 8oz can (light) coconut milk or cream
1 heaping tbsp chunky peanut butter
1/2 c. slivered onions or 1 whole shallot, chopped
1 Japanese eggplant, cut into chunks
1 small head of broccoli, chopped
1/2 large bell pepper cut in small strips
1/4 c. defrosted peas or a handful of sugarsnap peas
1 package extra-firm tofu
1/4 c. thai basil, or cilantro– or a combination

First, drain tofu: Place paper towels underneath and over tofu brick (cut in half if you like), and place a heavy weight on top. You may also squeeze liquid out with a cheesecloth. Let sit for 10 minutes before cutting into small chunks. While the tofu is draining, salt eggplant and let drain if it contains dark, bitter seeds.

Heat a bit of peanut oil or olive oil in a large pan or wok over high heat. Toss in tofu and cook half-way to golden-brown. Toss in eggplant and onions, if using. Cook until slightly softened. At this point, toss in shallots and bell-peppers (and sugar snap peas). Scoop out peanut butter and red-curry and toss in pan, to pick up some roasted flavor. At this point, pour in coconut milk and frozen peas, stir, and allow to simmer for 5 minutes. Add more coconut milk or water to change viscosity of your curry. I like mine chunky and thick so 1/2 the can was perfect. Toss with your fresh herbs.

Serve over steamed brown rice

*NOTE: Depending on the brand of red-curry or if you make it yourself, it may come with shrimp paste as an ingredient. A Taste of Thai is vegetarian but has some weird ingredients but recommended brands such as MaePloy and Hand brand contain Shrimp Paste except for the Yellow Curry which is good but has a different flavor profile (Star Anise). Check your ingredients!

Quinoa Spaghetti and Turkey-Pesto Meatballs

It’s fall! Well, sort of because we had two days of hundred-degree weather. Yeah, I love California. Last week, I started keeping a food journal to keep what I was munching on in check and I apparently do a lot of snacking… I’m not overweight or unhealthy by any means. In fact, I’m actually pretty skinny. However, it’s been a goal to get rid of the layer of fat masking the abs that I know I have. I can do it! Mindless eating is an unhealthy habit regardless of your weight or what your health goals are. If it weren’t for my highly active life, I’m sure I’ll have gained a significant amount of weight. Baha.

Anyways, every so often I crave a bowl of spaghetti and meatballs. I don’t know why. There’s something about a simple bowl of tomato sauce over pasta that makes me so very happy and satisfied even if spaghetti isn’t really the best thing for you. However, I’ve made this lower in fat and in bad-carbs, and upped the veggies and lean-protein. And, seriously, quinoa pasta isn’t like whole-wheat pasta. It has pretty much the same consistency as normal white pasta but is so much better for you (and it’s actually whole-grain). Get it for you, get it for your family and you’ll all benefit.

Quinoa Spaghetti and Turkey-Pesto Meatballs
Serves 4
Tomato Sauce:
2 large carrots, diced
1/2 onion diced
2 celery stalks, diced
2 cloves garlic
1 28oz can of tomatoes pref. San Marzano
1/4 c. fresh parsley
1 tsp dried oregano
1/4 tsp dried rosemary
~1 lb spaghetti

Meatballs:
1 lb ground turkey (or meat combo)
1/3 c. minced onion
2 tbsp prepared pesto OR 1/4 c. minced parsely
1/4 c. finely grated parmesan
1/3 c. (italian) bread (about 1 – 1.5 slices) soaked in a splash of milk, crumbled, or panko
(1 clove garlic minced)
2 eggwhites or 1 whole egg

Preheat oven to 350F. In a small skillet, saute the 1/3 c. of onions for the meatballs until glossy and slightly translucent. Add garlic, if using, and saute until fragrant. Transfer into a large mixing bowl and mix together rest of the ingredients with your hands. Shape into about golf-ball size balls and transfer to a baking sheet. Bake for 30 – 40 minutes, turning half-way through, if desired.

Meanwhile, in a food processor, take 1/2 – 3/4 of the can, depending on how smooth or chunky you like your sauce, and puree it in a large food processor with parsley (You can add some basil if you like. I didn’t have parsley!) and add dried herbs, slowly. Set aside. Bring a large pot of salted water to a boil and add your pasta. Keep an eye on it!

In a large frying pan, saute onions, carrots, and celery in olive oil over medium-high heat, stirring to prevent burning. When onions are soft and translucent, add two cloves of garlic and saute until fragrant, lightly browned and no longer raw. Add your tomato puree and simmer for 10 minutes. Slowly add the rest of the can that was reserved. Place meatballs in sauce and allow them to simmer with the sauce for 4 – 5 minutes to incorporate some flavor. Spoon sauce and meatballs over al dente pasta. YUM YUM!

Gnocchi with Basil-Pesto, Chicken, and Sun-Dried Tomatoes

Pasta dishes are my idea of comfort dishes– they’re usually cheesy or herby or tomato-y and are filled with instant carbohydrates waiting to be stored into fat cells until I work them off at the gym.

Alone. But not today!

I’m a lone-wolf at the gym but the boyfriend and I are working on my irrational paranoia of seeing people that I know (including him) at the gym derived from probably low-self esteem from freshman-year weight gain, birth control, and an overall decrease in fitness, health, and happiness last year. I love being at the gym: exercising and getting disgustingly sweaty so I need to at least be able to see someone and be fine with it and not let their opinions affect what I do despite whether or not they exist or not. So I’m lucky to have someone to help me out, stay healthy, busy, and to grow from. Love, love, love it.

Since I’m going to be heading to the gym and today, being the worse day, schedule-wise, to cook, I decided to go with a pasta dish. High in carbohydrates (~40g, 16 – 20% DV) from the gnocchi (in moderation, pasta is great!) and only about 355 – 400 calories per ~ 2 cup serving, this is a great energy source, simple, and is incredibly F L E X I B L E. I love pesto with fresh shrimp and blanched asparagus. Usually, I would make my own basil-pesto to control sodium levels but store-bought pesto (with olive oil) is perfectly fine! I also used shredded rotisserie chicken made with NO SALT and pre-made vacuum-packed gnocchi. I’m what you call a TIME-SAVER.

Gnocchi with Basil-Pesto, Chicken, and Sun-Dried Tomatoes
Serves 2
1/2 package freeze-dried potato gnocchi
4 – 5 sun-dried tomatoes
1 – 2 tbsp balsamic vinegar
shredded leftover roast chicken (~1/4 c.)
2 shallots, chopped
1 large garlic clove, minced

Basil Pesto Sauce:
2 c. packed fresh basil
1/2 c. olive oil
1/4 c. pine nuts
1/4 c. pecorino or parmesan, grated
1 clove garlic
s/p

In a small food processor, blend all ingredients in Basil-Pesto Sauce until smooth. Season as needed. Meanwhile, in a small bowl, soak sun-dried tomatoes in simmering water and a couple tablespoons of balsamic vinegar for 4-5 minutes, drain, and chop into slivers or bite-sized pieces. Bring medium pot of salted water to a rolling boil and cook gnocchi until each potato dumpling rises. Remove, drain, and keep warm. Reserve a little cooking water.

In a large frying pan, heat olive oil. Sweat chopped shallots then add garlic and sun-dried tomatoes. Saute until garlic is fragrant, but not burnt. Add shredded chicken, basil-pesto sauce, gnocchi, and a couple tablespoons of reserved pasta water. Cook until everything is warmed through. If desired, until gnocchi shows a little caramelization. Season with pepper, if needed. Spoon 2 cup serving sizes into bowls and garnish with fresh basil and shredded cheese, if desired.

Maple-Glazed Acorn Squash stuffed with Quinoa

I’ve done it. I’ve made the best recipe for Quinoa ever. The stuffing is so good that I’ve eaten about half a cup plain. This is a recipe with many parts so it will take some time to complete and look forward to a messy kitchen. I got the idea for acorn squash from Food Wishes– but I’m not a huge fan of sweets (I know right?) so I wanted to add some sort of stuffing that balances the caramelized sweetness from the glaze. I think the combination of sweet and savory really did it.

A lot of people have never heard of quinoa and I don’t blame them– it’s not readily stocked in supermarkets so if you have a specialty store near you, definitely give it a try. Quinoa is a seed of the Quecha (idk) plant much like how rice is the seed of a rice..plant? Anyways, I like to say that it’s the couscous of the grain/seed group– but I don’t particularly like couscous as much as I like quinoa. Quinoa has that slight “crunch” like brown rice has a slight bite– a completely different texture than couscous (which is a pasta). It’s also extraordinarily good for you (and gluten-free as far as I know). You know how white rice essentially has no nutrition for you? Well quinoa has a good amount of the amino acids needed for humans therefore, a really high protein content (especially for a grain) making it a popular choice for vegans and vegetarians.

Quinoa Stuffing:

1 c. quinoa cooked with 2 c. water or stock (I used 1 c. water, 1c. chicken stock)
1/4 c. each minced onion and yellow bell pepper
1/2 – 3/4 c. diced eggplant, placed in a bowl over a paper towel and tossed with lots of salt
1 medium ear’s worth of fresh sweet corn removed from cob
2 tablespoons garlic
3 – 4 tbsp apple juice
1 green onion chopped, green and whites
4 – 5 large, fresh basil leaves, chopped
olive oil
s/p

Maple-Glazed Acorn Squash
2 acorn squash, cut in half (be careful)
1 tbsp maple syrup
1 tbsp butter
1 heaping tbsp brown sugar
1 tsp apple juice for each half
sprinkling of freshly ground pepper

Begin prepping your quinoa ingredients– chopping everything up. Then, bring the quinoa and liquid to a boil in a small pot, cover and bring down to a simmer. Simmer until quinoa has “blossomed” and white rings are visible  and is fluffy. ( I burned the bottom a little but it was still good).  When it is done, fluff it with a fork and add some apple juice for fragrance.

While the quinoa is cooking, preheat the oven to 400F. Cut the acorn squash in half– be careful, I nearly gutted my stomach like, twice. Clear out the seeds with a spoon or your hands and cut criss-cut slashes through the flesh. Brush each with some apple juice. Place skin side up and bake for 20 – 30 minutes. While baking, make the glaze. Cook the maple syrup, butter, and brown sugar into a small skillet– it will boil and froth, keep stirring for a few minutes until it’s syrupy, season with pepper. Remove the squash and divide the glaze among the halves, brushing the syrup into and around the slashes. Bake for 30 – 40 minutes until soft and glaze has reduced a bit, taking the squash out every 10 minutes to reglaze.

Find time between this somehow (haha), and over medium-high heat, cook the onions, bell peppers, drained eggplant, and corn in a few tablespoons of olive oil. Cook until onions have softened considerably. Add garlic and saute until fragrant and cooked through. Add basil and saute. I usually don’t add any more salt because the eggplants are pretty salty.

Mix the quinoa, vegetable mixture and green onions together, season to taste, and mound into the squash.

Spring Risotto with Lemon and Asparagus

I’m going to be honest, I just got 1-upped by my boyfriend’s dad in risotto-making last weekend. He makes this deliciously, heavy, earthy risotto with mushrooms that is very reminiscent of late fall but to commemorate spring, this light, lemony risotto is much more fitting.

Spring Risotto with Lemon and Asparagus
1.5 cups arborio rice
32 oz. organic/homemade chicken stock (or vegetable stock, though I can’t guarantee the same flavor)
1/2 c. asparagus sliced into discs (mine weren’t that disc-y but a little longer because I like having the crunch of asparagus), leave the tips whole
1/4 c. frozen peas, defrosted
1/2 c. onion, finely chopped
zest and juice of half a lemon
3/4 c. dry vermouth or dry white wine
1/2 – 3/4 c. freshly grated parmesan
(1 tablespoon butter)

In a small pot, bring your stock to a simmer– you’ll want to have it hot so it doesn’t bring down the temperature of the risotto as you’re cooking it. In a separate, large pan, heat two tablespoons of olive oil over medium heat and cook your onions for about 15 minutes, very gently until translucent– make sure they don’t brown. Add your arborio rice, turn up the temperature to medium-high and cook it, stirring often. Don’t let the rice or onion burn.

Quickly pour in your alcohol of choice– I love vermouth because it’s white wine enhanced with some herby flavors and keeps much, much longer than white wine. I’ve heard people say to stay away from chardonnay because it’s very sweet but give it a try! Cook the wine until the alcohol scent has evaporated and most of the wine has either evaporated or been soaked up.

Add stock one ladle at a time (1/2 c. ). Only add more stock until the rice has absorbed the previous scoop. Reduce the heat to low so that the rice doesn’t cook too quickly (otherwise you’re left with uncooked insides)– this is a slow process.  This should take anywhere between 20 to 30 minutes. The rice should have puffed up and cooked al-dente.

Add 1 to 1.5 cups of stock to the rice and add your asparagus and peas and stir so that the vegetables are steamed through and the stock has been absorbed. Keep adding more stock, if needed. Turn off the heat and stir in your butter, parmesan, and lemon zest and juice. Be careful with the lemon as adding too much could compromise the flavor of the rest of the dish. I like lemon as an accent that should be a fresh background flavor to the rest of the risotto but add as much as you like– just taste it to be sure. Check seasoning and add salt and pepper as needed.

Serve with a bit of olive oil, zest, or parmesan if desired.

Crispy Goat Cheese “Ravioli” with Bell Peppers

As promised, a vegetarian meal but it’s probably not very good for you (I mean, at least I don’t think it’s terrible). I MEAN IT’S FRIED IN BUTTER OLIVE OIL.

I originally adapted this from Bon Appetit who adapted it from Bonne Soiree from Chapel Hill, NC. Either it was too hard or I should’ve listened to myself and just avoided using wonton skins (that they wanted you to boil)! The restaurant makes its own ravioli dough so I’m sure it’s much more sturdy than the rest of the batch that I spent an hour making that just broke apart. Then I realized, hey a long time ago I made these beautiful fried wonton packets with mangoes and honey and the crispiness was to die for so why not do the same here?

Crispy Goat Cheese “Ravioli” with Bell Peppers
for the Bell Peppers
3- 4 medium bell peppers
1 small (3/4 c) onion, chopped
1 large tomato, seeded, chopped (1/2 c)
2 cloves garlic
2 tsp red wine vinegar
s/p

for the ravioli
8oz fresh soft goat cheese
1/4 c. mascarpone cheese
1/3 c. parmesan cheese
2 tablespoon of an assortment of fresh herbs (basil, tarragon, chives, mint)
wonton wrappers

butter
Toasted Pine Nuts
(Thinly sliced Nicoise Olives– brine-cured black olives)
chopped fresh chives

Char the peppers over a gas flame or under a broiler under 450F until blackened on all sides. Place in a paper bag, seal, and let it stand at room temperature for 15 minutes. Peel, remove seeds, chop. Meanwhile, heat a small skillet over medium-high heat and cook pinenuts until toasted and browned.

Heat olive oil over medium heat. Add onions and tomatoes and cook until the onions begin to brown (4 – 5 minutes). reduce the heat to low and cook until the veggies are very soft and the onion is brown, stirring often (15 mins). Add chopped bell peppers and red-wine vinegar until the harsh vinegar smell has evaporated and bell peppers are warmed. Can be done a day ahead.

Lightly sprinkle a baking sheet with cornmeal. In a large bowl, mix the goat cheese, mascarpone, parmesan, and herbs. With your fingertips, dampen the edges of the wonton wrappers. Fill each with about 3/4 tablespoon of cheese mixture. Fold in corners one at a time to have an even, square packet. Make sure they are sealed tightly and place it on the baking sheet. (Can be made up to 8 hours ahead, cover, chill).

Melt 3 tablespoons of butter (or olive oil) in a large skillet over medium heat. Gradually raise the temperature and cook for 2 minutes, stirring, until the butter begins to brown and releases a nutty aroma. Place wontons, fold side down, in the skillet and brown both sides. (Can be done in batches)

Rewarm the bell pepper mixture and divide among plates. Top with three or four crispy ravioli and drizzle with brown butter. Sprinkle with parmesan, pine nuts, olives, and chives.

Green Pasta Primavera

First of all, I’d like to say how much this stupid bowl looks like a styrofoam bowl after I took the picture and totally pigged out. Secondly, I probably should’ve used fresher tomatoes or omitted them because they were bitter. Thirdly, free-range is awesome but I’m never buying it again because it’s fucking expensive. I am buying local next time. THAT IS ALL. I love chicken as much as the next person but $7.99/lb is depressing. Buying local is far more “green” than organic anyways!

Springtime meals, to me, should be very light and fresh so a Pasta Primavera is the perfect dish to complement that. I originally wanted to keep it green but tomatoes just seemed like a great idea so I added a few grape tomatoes to accent it and the red really does pop. Originally made with an olive oil “sauce”, more recent Pasta Primaveras are made with a light cream sauce that I feel is much too heavy for a Springtime dish so I only added 1/4 cup of cream instead.

Green Pasta Primavera

1.5 c. onion, chopped

1 tablespoon minced garlic

1 head broccoli, chopped into smaller pieces

6 – 7 asparagus shoots

1/3 c. frozen peas, defrosted in warm water

a few grape tomatoes

1/3 c. grated Parm

1/8 c. heavy (whipping) cream

1/8 c. milk

Fettuccine Pasta

4 large basil or parsely chopped into ribbons

olive oil

s/p

Cook Fettuccine pasta according to package. While pasta is boiling, chop up your stuff and blanch chopped asparagus and broccoli in boiling water for 4 – 5 minutes or until bright green. Transfer to bowl of ice water to stop cooking. Heat olive oil in a skillet over medium-high heat. Saute onions until translucent. Try not to burn or caramelize too much. Add garlic and cook until aromatic. Strain your vegetables and add blanched broccoli and asparagus, defrosted peas, and tomatoes. Add cream and milk and stir. Slowly add half the parmesan cheese until melted. This will not make a particularly creamy dish so don’t be sad that it’s looking a little dry. Season with salt and pepper. Add cooked, al-dente pasta straight from the water, straining the rest under cold water with a tablespoon of olive oil. I had cooked way too much pasta but used it in another dish! Add your chopped basil and serve.

If you’re using parsley, cook it a little to take out some of that raw, bitter taste (I’m not a fan). Serve a fresh over cooked pasta along with some freshly grated parm and you’re good!