Kimchi Fried Rice

I wanted to try kimchi so badly (I blame it on watching too many Korean dramas) and this seemed like the most user-friendly vehicle for it. And I love it! I think my apartment will be smelling spicy for the next six years, at least.

Kimchi Fried Rice:

1 cup kimchi, drained and chopped (reserve the liquid!)
3 cups cooked rice
¼ cup green onion, chopped
or
½ cup yellow onion, diced
1 clove garlic, minced
2 tbsp soy sauce
1 tbsp butter (I used Earth Balance vegan “butter”)
½ cup bacon, spam, pork, ham, whatever, diced (OPTIONAL)
3 tbsp kimchi…liquid (broth? Brine? Spicy bath?)
Eggs per person


In a large frying pan sprayed with cooking spray, cook onion, garlic and kimchi for a few minutes. (If using meat, add meat at this point and cook until done). Add butter, soy sauce, and rice. Mix well. Cook until rice is heated through. Add reserved kimchi liquid and salt to taste. Cover and set aside.

Fry one egg over easy per person.

Serve rice with one fried egg overtop.

Serves 2-3

You can always leave out the egg to make it vegan because the rice is good enough on its own. But I do admit, the egg adds a whole other delightful dimension. Yummmm~

And I demand you serve it in a bowl as cute as mine. (If you can find one, HA

Breakfast Scramble

I was craving something more than a Luna bar this morning. I don't have class until 2 on Tuesdays and Thursdays and these mornings feel like lazy Sundays, especially when it's sunny outside.

This and a pot of tea will get me through my busy, busy day.

Breakfast Scramble:
2 eggs
1 large Yukon gold potato, diced
1 tomato, diced
Parmesan cheese
Salt and pepper to taste
Cilantro

Heat 2 tbsp olive oil in a pan; add potatoes. Cook over medium-high heat, stirring occasionally, until potatoes are browned and cooked through. Beat eggs with a tsp of milk or water; add to potatoes, mixing quickly. When eggs are nearly done, remove from the heat. Add salt and pepper, top with parmesan cheese. Mix tomatoes and cilantro in; serve by itself or in a warm tortilla for a breakfast burrito.

Serves 2

*This would be even better with sausage. Get some high-quality sausage and cook that first, then cook the potatoes in the sausage drippings for an extra savory flavor.

-Jirafa

Spicy Potato "Salad"

I'm not eating mayo anymore but I miss potato salad so much. On a whim, I created this masterpiece of flavor. It uses a deliciously spicy harissa olive oil and BUTTER. YES BUTTER.



But it's worth it you know.

Did I mention it's served hot? Oh savory deliciousness...


Spicy Potato "Salad":

3 medium Yukon gold potatoes, cut into large chunks
1 medium red bell pepper, thinly sliced
1 1/2 cups fresh green beans
2 tbsp butter
***2 tbsp harissa olive oil
1 tsp kosher salt

In a small pot, boil potatoes until JUST fork tender. Add green beans and boil for an additional minute. Drain.

Meanwhile, heat 2 tbsp harissa olive oil in a large pan. Add bell pepper and saute for 3 minutes. Add butter, stirring until melted. Add potatoes and green beans to pan; season with salt. Cook an additional 2-3 minutes, mixing gently.

Serve hot. Serves 3.

The vegetables will still be crisp and crunchy and the potatoes will be just soft enough. If you prefer them softer, boil for an additional minute or so.

***So, harissa olive oil is probably going to be impossible to find. I got mine from Victorine Valley Farms awhile ago and it's no longer listed on their website. I'm still trying to find out if it's a seasonal item or if it's gone for good. Harissa itself is a spicy pepper paste that can be found in supermarkets, so it's reasonable to say that you can blend some harissa paste with regular olive oil to achieve this spicy flavor. Otherwise, some chili pepper paste and garlic will get the job done. I'll have to experiment a little more.

Italian Pasta and White Bean Soup

This is a really wonderful hearty soup to have in the winter time. The leftovers only get better with time and it will go for a long time.

Italian Pasta and Bean Soup:

1 onion, diced
2 cloves garlic, minced
2 carrot, diced
3 zucchini, diced
2 stalks celery, diced
2 16oz cans cannellini/white beans
1 small can tomato pasta (6 oz, I think)
2 cups shell pasta
2 bay leaves
5 cups chicken stock* can substitute vegetable stock
2 cups water
2 tbsp basil/italian seasoning
salt and pepper to taste

Heat 2 tbsp olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium heat, stirring frequently, until the onion is golden. Add the beans, stock and water, zucchini, bay leaves, herbs, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes.

In a separate saucepan, cook the pasta al dente. When the soup is hot, add the cooked pasta and season with salt and pepper. Serve at once.

I like to sprinkle parmesan cheese over sourdough bread slices and broil until the cheese gets browned and then dip these into the soup. Ta~asty!

Serves 6-7

-Jirafa

Quick Vegetarian Chili

Because I was getting bored with my usual rice and beans.

Quick Vegetarian Chili:

1 tbsp olive oil
1 cup onion, chopped
½ cup green bell pepper, chopped
1 tsp garlic powder
1 tbsp worcestershire sauce (optional)
1 tbsp balsamic vinegar
1 tsp red pepper flakes
1 tsp black pepper
¼ tsp ground cinnamon
1 tsp taco seasoning
1 ½ cup vegetable stock
1 14.5 oz can diced tomatoes
1 15 oz can black beans
1 6 oz can tomato paste
1 15 oz can black eyed peas
1 15 oz can kidney beans
Salt to taste

In a large soup pot, heat olive oil over medium high heat. Add onion and bell pepper; cook 3 minutes. Turn heat down to medium; add remaining ingredients. Let simmer for 8-9 minutes, until heated through. Top with cilantro and plain yogurt.

Serve over rice or alone.

*Worcestershire sauce sometimes has anchovies, which would technically make the dish not vegetarian. If you’re an actual vegetarian, do omit.

Serves...a lot of people. :D

--Jirafa

Spicy Black Beans

My camera hates me. Clearly it does not love black beans as much as I do. But I really really love black beans. I'm eating them as I type this up (honestly). I have cans upon cans in my pantry.

If I had to live off black beans and rice for the rest of my life, I could do it.

Spicy Black Beans

1 15oz can black beans, drained but NOT rinsed
1 cup onion, chopped
1 cup green bell pepper, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tsp taco seasoning
½ tsp kosher salt
½ tsp black pepper
¼ cup water

Heat 2 tbsp oil over medium-high heat. Add onions and bell pepper, cooking until tender, about 3-4 minutes. Add garlic; cook an additional minute. Add beans, taco seasoning, salt, pepper, and water. Cook until beans are heated through.

Serve overtop cilantro lime rice!

Serves 3-4

Cilantro Lime Rice

I love Chipotle. My favorite part about Chipotle, whether I get a burrito or a bowl, is the cilantro rice and black beans. I'm convinced it's just rice, lime juice, cilantro, and salt. The exact combination still eludes me. This rice doesn't really taste like Chipotle rice. But it still tastes delicious.

That's good enough for me. For now.

Cilantro Lime Rice:

2 cups long-grain rice
4 cups water
1 tsp kosher salt
Juice of 2 limes
Handful of cilantro, roughly chopped

Rinse rice at least twice to get some of the starch off. Bring rice and water to a boil; let the water boil off just until little holes start appearing in the surface of the rice (let it go too long, it will burn. It’s a delicate process). Immediately turn burner to low and cover. Let rice cook for 20 minutes on the heat, then remove from heat and allow to sit covered for an additional 10 minutes.

Empty rice into a large bowl and toss with remaining ingredients.

Serves 3-4

--Jirafa

Saffron-Scented Cilantro Couscous

I wish I had access to a really super camera right now. Or Smell-O-Vision for blogs (wouldn't that be wonderful!?).

This couscous combines almost all of my favorite ingredients in cooking: onions, lemon, and saffron. The result is a fresh, flavorful couscous that is both light and hearty and utterly NOMWORTHY. I thought the cilantro would make the flavor strange but it's not at all. So, so tasty!


Saffron-Scented Cilantro Couscous

1 ½ cups chicken stock or water
1 cup dry couscous
1/3 cup cilantro leaves
1/3 cup onions, chopped
3 tbsp olive oil
1 tsp garlic powder
1 tsp salt + to taste
2 tbsp lemon juice/about half a lemon
Pinch saffron threads

In a medium saucepan heat olive oil over medium-high heat. Add onions and sauté for 3-4 minutes, stirring occasionally. Add chicken stock, salt, and garlic powder; bring to a boil. Add in couscous, cilantro, and saffron threads, mixing quickly; cover and set off heat for 12 minutes. Fluff couscous with a fork and squeeze/sprinkle lemon juice over top.

*I love salt. Like, really really love it. So I added way more than is listed here. If you love salt, too, be warned that you’ll need to add more (although if you use chicken stock as opposed to water, the stock will give it a good salty flavor). Just taste first, of course.

Serves 2-3.

--Jirafa

Veggie Couscous

I make this frequently when class is in session. It's hearty and flavorful; really nice to have during a stressful week of studying.

I actually used a boxed instant couscous for this. I don't normally condone the use of boxed food, but sometimes it really is tasty and easier. Not necessarily cheaper, though, so feel free to buy your own bulk couscous and make it the...hard way?



Veggie Couscous:

1 box Near East Roasted Garlic and Olive Oil couscous
¼ onion, chopped
1 veggie burger patty, cooked and chunked
1 zucchini, chopped
1 cup (about 4-5 medium) mushrooms, chopped
1 clove garlic, minced

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. In the meantime, set water to boil for couscous, following instructions.

Sauté onion and garlic together for a minute, then add mushrooms and zucchini. Finish couscous preparations; set aside. Cook vegetables until zucchini is tender, but still crisp (about 3-4 minutes). Add in cooked veggie patty pieces (isn’t ‘patty’ the worst word for food ever? D: ) and heat through. Season with salt, pepper, and any dried spices you enjoy (I use basil for everything). Mix with couscous and serve!

Serves 2-3

Doenjang Jjigae

My first time cooking Korean food! Doenjang is fermented soybean paste that is similar to Japanese miso, but I find miso to be softer and saltier while doenjang is pungent and slightly spicy.

I used potato, zucchini, onion, and carrots for the stew, but the recipe suggests using tofu. I want to also experiment with adding noodles.

I could never hope to explain it better than this, so please see K-Popped! for the easy-to-understand recipe!

My only recommendation is for those of us who aren't familiar with Korean food, to use three tablespoons of the doenjang as opposed to four, because it is really strong!

I Hate Jury Duty Bento

I have to report for jury duty tomorrow and since I have no idea how long they're going to want me to wait, I decided to make a bento just incase.

Presenting my "I Hate Jury Duty" Bento:


Hard-boiled egg surrounded by Italian Orzo Salad
For dessert, a piece of instant cheesecake with strawberry jam and almonds


And a face to express how I feel about having to find a courthouse in a town I'm unfamiliar with.

:)

--Jirafa

Italian Orzo Salad

Clear sign I need to buy groceries: I start making up recipes.

Looking forward to eating this tomorrow though. :)

Italian Orzo Salad

¾ cup orzo pasta
½ large zucchini, diced
¼ yellow onion, diced
2 large mushrooms, sliced
1 cup garbanzo beans
1 tomato, diced
½ cup Newman’s balsamic vinaigrette


Boil orzo until al dente. Meanwhile, in a medium frying pan over medium-high heat, heat 1 tbsp oil and cook zucchini, onion, and mushrooms for ~4-5 minutes. Drain pasta and return to pot. Add in vegetables, followed by the beans, tomato, and balsamic vinaigrette. Mix well; chill.

Best served cold.

Serves 3-4.

--Jirafa

Teriyaki Stir-Fry with Tofu

In my newly vegetarian state (well, mostly. Sushi is my exception), I have turned to tofu.

It frustrates me. And in truth, I don't think I'll ever really enjoy it.

But it tastes just fine in teriyaki sauce. As does everything.



Teriyaki Stir-Fry with Tofu:

1 cup fresh green beans, cut
1 cup bean sprouts, washed well
½ cup mushrooms, sliced
7 oz extra firm tofu, drained and cubed (half of a regular block)
1/3 cup teriyaki sauce (I used Veri Veri Teriyaki. You may need to use more or less depending on the brand)

Heat 1 tbsp oil in a wok over medium-high heat. Add green beans, cooking for about 1 minute; add bean sprouts and mushrooms. Cook for about 4 minutes, mixing occasionally. Add tofu; heat through. Add teriyaki sauce; mix well and turn off heat. Serve over top of rice.

Serves 2-3

And yes, I promise to start updating regularly again.

--Jirafa

Soba Noodle Salad

I'm sick of seeing soba recipes and not getting in on the action.



A little bit of lazy...



And a little bit of luscious.

= Yum. :)

Bento Noodle Salad:

4 oz soba noodles, boiled (4-6 minutes) and chilled
2 cup coleslaw mix
1 stalk celery, julienned
1/3 red bell pepper, julienned

Dressing:
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tsp sesame oil
1 clove garlic, minced
1 tsp mirin
1 tsp honey

1 tbsp sesame seeds

Mix chilled noodles, coleslaw mix, celery, and bell pepper in large bowl. Mix dressing ingredients together; pour over salad. Mix well. Serve and sprinkle with sesame seeds!

Also made another bento today:


Top container: banana slices and chocolate chip cookies for dessert
Bottom tier: soba noodle salad with soy sauce penguin
Top tier: almonds, cheese star, sourdough bread, spinach

It was yummy!

Soy and Garlic Zucchini

I know, I'm such a slacker. This is a really quick recipe that I like to make when I have my Japanese-styled breakfasts (miso soup, gyoza, rice). It's so simple and tangy and delicious!


Soy and Garlic Zucchini:

1 large zucchini, sliced
2 cloves garlic, minced
½ tsp pepper
2-3 tbsp soy sauce

Heat 1 tbsp oil in a large frying pan over medium-high heat. Add garlic, brown for 30 seconds and add sliced zucchini. Cook until somewhat softened, about 2-3 minutes. Add pepper and soy sauce.
+You can add salt, just remember that the soy sauce is very salty so you won’t need much.

Serves 2.

--Jirafa

Curry Fried Rice

I warned you. Rice recipes in abundance.

These days I’m trying to find what can possibly be mixed with what. I’m strange like that. I blame it on being an only child. My imagination is over-developed.

Curry Fried Rice:

3 cups cooked rice (whatever kind you prefer)
1 veggie burger patty
1 cup green beans, chopped to about 2’’ long
2 tsp sweet Bombay curry powder
3 tbsp butter
1 tsp garlic powder
1 tsp lemon juice
Salt

Fry veggie burger patty until dark on both sides, about 3 minutes per side. Chop roughly.

Pour 1 tbsp of oil into a frying pan and add green beans, sautéing about 3 minutes. Add in the rest of the ingredients, stirring well. Cook for another 2-3 minutes (until the rice is heated through if you’re using cold leftover rice).

Serves 2

--Jirafa

Lemon-Dill Cucumber Slices

Simplest recipe in the world I think and yet still satisfying. I love to have this as a snack.

Keep in mind that all measurements are relative to one's personal taste. Add as much or as little of one thing that you like.

1 cucumber, sliced
4 tbsp lemon juice
1/2 tsp dill weed
1/2 tsp salt

Combine all ingredients in a bowl. Eat. :D

--Jirafa

Oven-Roasted Rosemary Potatoes

There is no excuse now, people. No excuse as to why you had to go out and buy those Safeway lamp-nuked-radioactive potato wedges.

NO EXCUSES.


2 yukon gold potatoes, washed well
1/4 tsp rosemary
1 tsp garlic powder
1 tbsp oil (vegetable, olive, whatever)
Salt and pepper to taste

Preheat oven to 425 degrees Fahrenheit.

Slice potatoes into wedges. Coat with remaining ingredients and spread over a baking sheet lined with foil.

Bake for 30 minutes.

Because I love you.

--Jirafa

Parmesan Basil Risotto (con Saffron)

How do people name their recipes? Honestly, this was going to be Basil Saffron Risotto but then I thought that the Parmesan was important so it became Basil Parmesan Saffron Risotto which sounded ridiculous. What next? Basil Parmesan Saffron Olive Oil Chicken Stock Salt Pepper Nonstick Soup Pot Risotto? *cough*

But saffron is special, so shouldn’t it be in the title?

Saffron optional.

Enough of me.



I love risotto. You love risotto. You will love my risotto.

No promises.

But seriously.



Look at that. I mean…


Look at it. (Not too much please. Clearly I can't photograph risotto. Try not to hold it against me.)



People get whiny when they hear “risotto.” “So much stirring!” “Too much work!” “Arrogant rice!”

The last comment isn’t common.

It’s really easy. I promise you.

Italians, don’t judge me. I only wish to one day meet your level of mastery.

Excuse me.


Parmesan Basil Risotto

*1 cup Arborio rice
1 cup chopped onions (optional. They aren’t in this recipe although they would have been if I had an onion. I weep.)
2 tbsp olive oil (safflower oil works fine if you’re like me)
3 cups chicken or vegetable stock
¾ cup milk (you can use 1% but please no less. It compromises the glory. Light cream is spectacular.)
½ cup parmesan cheese
2 tbsp saffron-infused water
1 tsp basil
Salt and pepper to taste

In a medium pot, heat oil over medium-high heat. Add the rice and cook for about three minutes, stirring frequently to prevent burning. Add broth, saffron, and onions (if desired) and bring slowly to a boil. Once boiling, reduce heat to low and cover. Cook for 20 minutes, stirring two or three times. Once the rice has thickened and the broth mostly evaporated, add milk, cheese, basil, salt and pepper.

If your risotto looks too thick, add either a splash of broth or milk to loosen it up some. The risotto is done when you pull a spoon across the bottom of the pan and it takes a second or two to slide back into place.

Serve by itself or with steamed asparagus. Also makes a decadent side dish to pan-fried chicken!

*For those of you unfamiliar with Arborio, it really is a different type of rice. You might have to look hard to find it at your grocery store. Here’s an example!


-Jirafa

Vaguely Greek Salad

Vaguely Greek Salad



I love a good salad. The best part of salads is how forgiving they are. Mix a little of this, a little of that, and you’ve got a masterpiece.



I call this Vaguely Greek Salad for the reason that throwing olives and feta onto lettuce and calling it Greek seems a little presumptuous. But it really is quite good.



Mmmmmmmmmm…

Vaguely Greek Salad

1-2 bags prewashed mixed greens
½ cup black olives (Kalamata also work well if you have some on hand)
1 avocado, sliced
½ to 1 cup cherry or grape tomatoes
1 cucumber, sliced
1/3 cup plain feta

Fill a large salad bowl with mixed greens and arrange the various vegetables on top, ending with the feta cheese. *Serve with your favorite dressing.

*I enjoy using balsamic vinaigrette for this purpose.