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KIMCHI FRIED RICE

February 27, 2018

Hello and Happy New Year to all. It has been some time since my last write-up. Wow, it has been a rather cold and busy season for me and I hope all of you had a wonderful 2017 holiday season and a grand start to the new year. Although my time was filled with a lot of “to-do” things that did not stop me from cooking, photographing and creating. My only problem was time to sit in front of the computer and put all of the thoughts to paper. So to start off the year (a little late if I have to say so) I thought I would put Kitchen Crazy twist on kimchi rice.

This is not the heavy oily type fried rice and this is also a vegan style dish. I decided against the egg for this because I wanted to make something else the main attraction of the meal. This is also a dish that goes well served as Mexican and as an Asian dish. And if you are a seeker of new taste and fun dishes as I am, pull out a flour tortilla and wrap this with beans, cheese and it can become a breakfast, brunch/dinner treat. I served the kimchi rice with chicken enchiladas for dinner on the first go around.

 

• 2-3 tablespoons of light olive oil
• 1 cup chopped onion
• 1 cup of Mushroom chopped
• 1 medium Bell pepper chopped
• 1 ½ tablespoon of Garlic chopped
• Himalayan salt to taste
• 1 tablespoon of Sriracha
• 3/4 cup roughly chopped very sour Kimchi
• 1 cup Royal Blend rice blend
• 1 ¾ cups of cold water

 

Directions:

Heat olive oil in a large nonstick skillet over medium heat. Add the onion, mushroom, bell peppers garlic and salt.  Cook until the veggies begin to soften and just begin to turn transparent, about 10 minutes.  Add the kimchi and cook for 2 or 3. Add rice and stir thoroughly to combine all ingredients and to make sure the rice is well coated and begin to brown, about 5 minutes. Bring pot to high heat and stir in the water and sriracha. Once the pot begins to boil turn down the heat to simmer. Stir once and cover the pot tightly.  Allow to cook for 15 minutes.  I also used MSS for seasoning of this dish.

 

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  GLUTEN FREE CRAB CAKES

September 18, 2017



• 1-pound lump crabmeat
• 1 tablespoons mayonnaise
• 1 1/3 tablespoon of rice cracker crumbs
• 1 large egg, beaten
• 2 tablespoons mustard
• Sriracha according to your palette
• Himalayan salt and freshly ground white pepper

Pick through the crab meat removing any residue of shells. This will also allow the meat to be shredded and easier to mix. Mix together the beaten egg, mayo, mustard and sriracha sauce. Add the mixture to the crab meat and gently add in the crackers. Season with salt and pepper. Mix well
Shape into patties, approximately four and chill for at least one hour before cooking.
Pre-heat oven to 350 degrees, place cakes on a parchment lined pan and cook for 10-12 minutes. Turn the oven to broil and continue to cook for an additional 5 minutes until the cakes are lightly golden brown.

Instead of serving with the usual tartar sauce try a horseradish mustard mayo along with zucchini noodles. What makes this gluten free is the use of rice crackers instead of wheat.

 

 

 

WHAT TO DO WITH THAT AVOCADO?

September 8, 2017

I have a bad habit of picking up avocadoes from the grocery store and then forgetting I have them. Sometimes I will toss them in the fridge to keep the fruit from ripening too fast and then find them just in time, before they spoil. When it gets to that point, I slice/dice, and sprinkle them with lemon/lime juice and a dash of Himalayan or sea salt. This becomes a spread or a quick dip. Most times I use avocados as an add-on for salads. Here is another dish I call my “good-for-you-treat”. This may not be true, according to some people, but I think it is much better than some of those canned and jarred things you find in the market place. And, you know exactly what is in this snack/treat.

Avocado
Cherry tomatoes
Black olives
Minced garlic
EVOO
Himalayan salt
Sriracha sauce (optional)

An easy way to remove the avocado is to cut the avocado in half. Remove the pit by whacking it with the sharp side of the knife and giving it a gentle twist. Using a knife, cut into the flesh forming squares. With a spoon, remove the flesh from the skin and empty into a bowl. Dice the tomatoes and olives into small pieces and add the first 4 ingredients together in a large enough bowl for easy mixing. Remember to stir gently if you want to keep this chunky. Season to taste with salt and drizzle with EVOO. Refrigerate for at least an hour before serving. This will go well with crackers, English muffins and toast. You can also use this as a brunch or breakfast side, serving with eggs and toast.

And yes, the avocado is a fruit (a berry). A fruit (alligator pear or butter fruit), with an abundant amount of nutritional value, including a healthy monounsaturated fatty acid (MUFA). It can be swapped out for butter in most recipes and is rather good for restoring the skin and healthy hair without eating.

COUSCOUS WITH SPINACH AND CHERRY TOMATOES

August 17, 2017

 

 

1 teaspoon extra virgin olive oil
• 1 tablespoon butter (optional)
• 1/2 half of a large onion
• 2 tablespoons minced garlic (the kind you find in the market)
• 1 ½ cups couscous
• 1 ½ cups vegetable stock
• 1 ½ cup chopped frozen spinach
• 10 cherry tomatoes
• 10 large black olives
• 2 to 3 tablespoons parmesan cheese (optional)
• Himalayan Salt (to taste)
• 2-3 tablespoons red wine vinegar

 

Let’s getting cooking

1. Rough chop the onion and quarter the tomatoes and black olives. Remove the spinach from the freezer.
2. In a saucepan, heat oil and butter together over medium-high heat until the butter melts. Add onion and garlic. Sauté, over medium heat stirring frequently, until they are translucent. Add the couscous and sauté until the couscous beings to turn golden (3 to 5 minutes). Remember to stir often.

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3. Add the stock, bring the pot back to a simmer. Reduce heat and cover. Cook for 7 to 8 minutes. Stir in the frozen spinach, tomatoes and black olives, cover the pot again and cook for 5 additional minutes until the couscous is tender.
4. Remove from heat, stir in the parmesan cheese and salt to taste. Add the red wine vinegar and stir once more before serving.

I love using the minced garlic. I purchase it at the big box stores (huge jars) because I use it a lot and it is a great help when you are cooking up a quick dish. It also good for making sauces and dips. In this dish I used the tricolor couscous but the usual white couscous works as well. Red wine vinegar is my new condiment. It works when you need to brighten up a dish or when you do not have lemon or lime juice in the house. And it has a long shelf life. But it is used often and it is not a product that lasts long either. As for the Himalayan salt, I am a little “tossed” with this item. It is a toss-up between Himalayan salt and sea salt. I use both. When I am doing a green smoothie or oatmeal for breakfast, I find Himalayan salt adds a nice finish. Both salts are good for cooking and finishing dishes.

 

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If you want to make this into a veggie and/or vegan dish, omit the butter and cheese, up the EVOO and dump the butter for cooking. I find this to be a good dish with and without the dairy products.

 

 

 

EASY ORANGE MARMALADE

August 12, 2017


Wow, where has the time gone? It has been a fast and furious summer, and I have been far too busy to keep up my cooking, recipes and writing. So I finally settled down in time to get this wonderful treat done, and I am so happy to share this quick and easy marmalade recipe with you. You are going to be surprised how easy and quick and how low the cost, especially after you take a good look of the price of marmalade in your local markets.

 

Not counting cooling time, this is 20 minutes at the most for preparation. Toast, sliced bread and English muffins are just great. Also, the recipes I viewed before creating my own, called for far more sugar. When you try this one, you will find there is just the right amount of sugar, and the lime juice adds a nice touch.

 

 

INGREDIENTS
3 medium navel oranges

6 tablespoons water
1  cups sugar
1 tablespoon lime juice

 

DIRECTIONS

1. Scrub your oranges thoroughly. You are going to use the entire orange so you want to make sure the skins are super clean.
2. Remove the ends of the oranges and cut the oranges into small sections.
3. In a medium saucepan, place the water and the sugar and bring to a gentle boil.
4. Add the orange and lime juice. Bring the mixture back to a boil and stir continuously.
5. Remove from the heat and, using an immersion blender, break down the orange mixture, but do not work it too much. You want the marmalade to remain chunky.
6. Return to heat. Cook for about 10-12 minutes on a low boil, stirring frequently.
7. Allow the mixture to cool completely before placing in glass jars with tight lids.
8. Refrigerate several hours before serving.

 

This makes for a really nice gift, especially if you are invited to breakfast or brunch. Make a large amount and think about the holiday gift giving times.

 

 

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OVERLOADED SPINACH PIZZA

May 26, 2017

 

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Well it’s Saturday night and there is far too much spinach in my fridge. So what better way to have a treat and a somewhat healthy meal.  Pizza, yeah!!!  To make this an easy pizza, I used a prepared crust.  I have never used this before because I am one of those people who thinks a freshly made crust is the way to go.  Like freshly made, this crust had a slightly yeasty smell.  It was economical, a time and step saver, and it was really good.  I would recommend it.

 

 

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1 prepared Mama Mary’s pizza crust (12 inch)

1/2 pound, of fresh spinach

2-3 tablespoons garlic, minced

2 scallions

Olive oil

Pepper flakes

Sour cream

3 ounces Provolone cheese

1 cup mozzarella cheese

7 cherry tomatoes

3/4 Cup mushrooms

Black olives

Chicken pepperoni

EVOO

2 teaspoons of Garlic power

Salt and pepper

 

Wash all of the vegetables.  Chop the scallions; include the white and green.  If you do not have fresh garlic (which made a good thing for this recipe) feel free to use the pre-chopped garlic.  Coarsely chop the spinach and olives.  Slice the tomatoes in halves, and shred the mozzarella cheese by hand into small pieces.  Cut the provolone cheese into thin long pieces.

 

Directions

In a non-stick pan, sauté 1 tablespoon of garlic, scallions and pepper flakes using olive oil.  Place the crust on a cookie sheet.  Using a heat proof brush, dip into the pan and then brush the crust.  Layer the bottom of the crust with the provolone cheese.  Once this is done set the crust aside.

 

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Keeping the heat at a medium high level, add the spinach to the heated oil mixture in the pan and cook until the spinach wilts.  Mix together the remaining garlic, salt, pepper and sour cream.  Lower the heat and add the sour cream mixture when the spinach has cooked and cooled down.  Season to taste.

 

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TOPPING:

Top the cheese layered crust evenly with the spinach mixture.  Sprinkle the spinach mixture with mozzarella cheese, pepperoni, tomato halves, black olives and mushrooms.

Sprinkle the pizza with additional mozzarella, garlic powder and EVOO.

 

Bake at 450 degrees F for 10 to 12 minutes or until cheese is melted.

Allow the pizza to stand for 5 minutes before serving.

 

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CHICKEN THIGHS (AIR FRYER) KITCHEN CRAZY STYLE

April 22, 2017

 

 

 

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This dish could not be any easier.  Air fry cooking is easy, quiet, clean and healthy.  Not to mention this is a fun way of doing things.  I have my crockpot/pressure cooker for those moments when I want brown rice in fifteen minutes; infused, tender meats low and slow or quick and easy.  My NuWave infrared oven is really a great thing to have especially at holidays or larger gatherings.  Today I made bagel pizza with it.  It takes on the life of a counter top oven for meals and sometimes serving as a warmer.

As for this recipe, it takes less than 35 minutes from prep to completion.  Served with a fresh, crisp green salad, healthy eating is made easy and enjoyable again.  Less fuss and no sweat.

 

  1. 2 lbs. boneless/skinless chicken thighs
  2. 2 tablespoons MSS
  3. ½ teaspoon sea salt
  4. ¼ cup water.

 

 

Pat dry the thighs and season well with the MSS.  Sprinkle sea salt on the cut side of the chicken.  Pour the water into the bottom of the outer basket.  Place the chicken in the fry basket then the fry basket into the outer basket.  Place the baskets into the air fryer.  Set the machine for 380 degrees and 20 minutes timing using the chicken cycle.  When the chicken has cooked for ten minutes, remove and shake or turn the chicken.  Return to the air fryer and cook for the remaining 10 minutes.  Even though 20 minutes will suffice this is where you will check the chicken by flipping through to assure all pieces are cooked.  Because this was my first time using the machine for chicken, I returned the baskets to the air fryer for an additional 5 minutes.

 

Your chicken should be well done but not dry.  Moist, evenly cooked and golden in color.  Serve this with a fresh salad and, if you wish, a seasoned brown rice side dish works well.

 

 

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