Kimchi Fried Quinoa
I absolutely love rice! Blame it on my Asian heritage, but I could be perfectly content with having a bowl of white steamed rice as a part of my meals everyday for the rest of my life.. if I didn’t mind being haunted by the “carb voices” in my head saying “Resist that white starchy delicious fluff!” So when I recently found myself in a predicament of having leftover kimchi I picked up from the Super H-Mart, I tried to steer away from the ever-popular kimchi fried rice. But wait, quinoa to the rescue again! Sure, it’s still a grain, but packed with all that nutrients, I couldn’t dare turn away from the idea of Kimchi Fried
Rice Quinoa.. topped with a sunny side-up egg…that is just foodie heaven!
Kimchi Fried Quinoa
- 1 cup cooked Quinoa
- 1/2 cup Kimchi, sliced
- 1/4 White onion, diced
- 2 tablespoons Soy sauce
- 1 egg
- Cracked pepper, to taste
- Furikake seaweed rice seasoning (optional)
- Using cooking spray, coat a pan and heat until hot
- Add onions and kimchi, cooking for 3-5 minutes on medium-high
- Add quinoa, soy sauce, and cracked pepper. Combine until well mixed
- In a separate pan, cook an egg sunny side-up
- Top kimchi fried quinoa with sunny side-up egg; sprinkle furikake seasoning if desired.
Shrimp & Cheesy Quinoa
On a recent business trip to New Orleans, I discovered a new food that I truly love! A stick to your ribs, type of Southern comfort food.. GRITS! However, with this new discovery, I found myself longing for this delectable treat while back in my own kitchen. How can I make something so delicious without feeling
guilty as guilty for indulging on such a carb-loaded dish? Quinoa to the rescue! Just as I mentioned previously, quinoa is such a versatile grain that is packed with protein, and has a similar texture to grits that it could just work. I put my brainstorming hat on, and went to work; Shrimp & Cheesy Grits Quinoa
Shrimp & Cheesy Quinoa
- 6 Large Shrimp, deveined
- 2 Cloves garlic, minced or finely sliced
- 1/4 teaspoon Crushed red pepper flakes
- 1/2 teaspoon Lemon thyme
- 1/2 teaspoon Lime juice
- 1/2 cup Quinoa
- 1 cup Water
- 1/2 tablespoon butter
- 1/3 cup Milk (any type- I used soy)
- 1/2 cup shredded cheddar cheese
- Olive oil (enough to coat a pan)
- S&P to taste
- Combine quinoa and water in a pot and bring to a boil; reduce to medium/low, cover and let simmer for 20 minutes
- Meanwhile, coat a pan with olive oil; add garlic
- Add shrimp, red pepper flakes, lemon thyme, and a dash of salt and pepper
- When the shrimp is just about cooked, add lime juice to deglaze pan
- When quinoa has absorbed the liquid, add milk, butter, and a dash of salt and pepper at medium for 3 minutes
- Mix in cheddar cheese to quinoa
- Plate cheesy quinoa and top with shrimp
Basil Lime Chicken
I did an earlier post on how to achieve Juicy Baked Chicken, and it was such a hit! However, Juicy Baked Chicken is back, but with a makeover that will make your taste buds dance! This time, juicy baked chicken is still not only simple but with even more flavor that will make anyone think you’ve really marinated this for hours. Try out Basil Lime Chicken and tell me if you enjoyed it more than the original!
Basil Lime Chicken
- Boneless, skinless chicken breast
- 4 tablespoons Dijon mustard
- 2 tablespoons Lime juice
- 1 Garlic clove, minced
- 1/8 Red onion, diced
- 2 teaspoons Dried basil leaves
- S&P to taste
- Combine all the ingredients in a bowl, except the chicken
- Place chicken in a baking dish, and cover chicken in sauce mixture
- Bake uncovered at 375 degrees for 30 minutes, or until chicken is done
Strawberry Angel Cake
It’s been a while since I’ve updated my recipes on here. I keep taking these pictures of things I make and then keep forgetting to set aside some time to update this blog. Of course, everyone knows what it means when life gets in the way, and that’s exactly what I’ve been a victim to. Everyone knows my favorite way to unwind and get rid of my stress is to bake, and what better item to bake than a Strawberry Angel Cake drizzled with Dark Chocolate? I love the fact that there’s really no way to mess up the decor of this piece, as the more drizzles you add, the better it looks! This cake is super light and airy, with a simple whipped topping as the frosting. Top it off with dark chocolate drizzles and you have a dessert that is not only deliciously simple, but doubles as tasty art!
Strawberry Angel Cake with Chocolate Drizzles
- 10 Egg whites
- 1 teaspoon Cream of tartar
- 1 cup flour
- 8 Egg yolks
- 1 cup Sugar
- 3/4 teaspoon salt
- 1 tablespoon Water
- 2 tablespoons Lime juice
- 1/2 cup Vegetable oil
Whipped Topping Frosting Ingredients:
- 1 pint of heavy whipping cream
- 2 tablespoons Vanilla extract
- 1/3 cup Powered sugar
- 1 cup of strawberries; diced
- 2 squares of Bakers chocolate
- 2 tablespoons Sugar
- Beat egg whites and cream of tartar until stiff peaks form; set aside
- Beat the remaining cake ingredients together; fold the egg white mixture into cake mixture until combined
- Pour in 2 lightly greased baking pans; bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean
- In a chilled bowl, whip the heavy whipping cream until it becomes a thick whipped cream (approximately 5-7 minutes)
- Add vanilla into the cream; continue whipping
- Add powdered sugar, but adjust to your liking. If you like your frosting sweet, you may be adding more than 1/3 cup of powdered sugar.
- Once whipped cream frosting is to your liking, set aside in the refrigerator to chill.
- When cake is done, take them out of them pan and slice them horizontally turning your 2 round cakes into 4 equal round cakes; allow to cool
- Take 1/3 of the prepared frosting and mix with diced strawberries; spread this mixture on each layer of cake, stacking one on top of the other. Note: do not spread this mixture on the top layer of the cake
- With the remaining frosting, begin spreading evenly on cake, covering top and sides.
- Using a double broiler, melt the sugar and chocolate until smooth; drizzle on top of the frosted cake
Strawberry Angel Cake with Chocolate Drizzle
Being in the kitchen is always fun for me! I enjoy trying to be creative when it comes to whipping up new recipes, and seeing several different ingredients come together to make something complete! Last night, I had a hankering to make something scrumptious to bring into work; however, I encountered a dilemma. To bake something classic as chocolate chip cookies, or maybe go the healthy route with an oat based bar…. We’ve all heard of the phrase, ‘have your cake and eat it too’ so why not apply that to this scenario? Why not combine the two recipes to create an effortless and sweet treat?!
Chocolate Chip Oatmeal Bars
- 1 1/2 cup Whole wheat flour
- 2 cups Old fashioned oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Butter
- 2 Eggs
- 1 1/2 cups Light brown sugar
- 1 tablespoon vanilla
- 1 1/2 cups milk chocolate chips
- Combine flour, oats, baking soda, and salt; set aside
- Whisk eggs; add sugar, butter and vanilla
- Slowly add dry ingredients to wet mixture; still until thoroughly combined.
- Stir in chocolate chips
- Spread evenly in a nonstick baking sheet (or in a coated baking sheet with cooking spray)
- Bake for 16-18 minutes at 350 degrees, or until toothpick comes out clean!
Is the truth behind what Paula Dean says actually true? Is everything honestly better with butter? Thinking about what the benefits of butter, it seems to be such an ideal ingredient. It creates a smooth taste in baked goods, enhances flavor making our savory dishes more creamy, and integrates other herbs and spices to help bind to the main ingredient. Once heated, butter can even release a nutty flavor, that we all know as a brown butter sauce!
With recently moving to Germany, I’ve been exploring all the new flavors and different foods surrounding me. As a result, creating new dishes in the kitchen has not been my first priority (reference date of last post!) and my lack of eagerness to stock the kitchen has contributed to my motivation. However, I’ve discovered that on Sundays in Germany, there is an actual law that forbids most businesses to be open! To ensure that I don’t go into Sunday starvation mode, I attempted to make a dish with bare minimal ingredients. As a result, I present to you…
Brown Butter Tagliatelle
-1 Cup Fresh tagliatelle pasta
-2 Tablespoons of butter
-1/8 Cup fresh prosciutto; chopped
-Salt and Pepper to taste
-Boil the fresh pasta until al dente. With fresh pasta it should only take 2-3 minutes to cook.
-In a saucepan over med-high heat, add butter. Stir butter once it starts to bubble, about 3 mins.
-To the saucepan add chipped prosciutto first, then cooked pasta.
-Stirring all ingredients together, and mix with salt and pepper to your liking!
I’d like to know at least ONE person that doesn’t enjoy freshly baked warm bread with a crust that has an nice crunch, but still ever so pillow-y soft inside… Anyone?! I challenge you to find me this person, because I don’t think he/she exists! If you are reading my posts in order, you will notice that the last two posts prior to this one has a theme. Well, I have to admit.. it was from the same dinner! And this one isn’t any different! I made this lovely french loaf to compliment my rustic Italian in-home dining experience.
The great thing is, although a bit of an arm workout (this is a pro, people! Not a con!) there were minimal ingredients, and it turned out beautifully! Complete your Italian dinner by making some homemade French bread tonight!
Above is the before baking picture. Below fresh out of the oven before cutting!
- 3 1/2 cups Flour
- 1 1/2 teaspoons Salt
- 2 teaspoons Dry yeast
- 1 1/2 cups Water, warm
- Combine all ingredients until well mixed. I used a KitchenAid mixer.
- Once all combined, if too dry, add a bit of water so it can form a cohesive ball of dough.
- Take out the dough and roll on floured-surface, ensuring the dough will not stick
- Kneed, roll and form the dough of ball until it is no longer sticky, but instead has a smooth texture
- Place in a large bowl that is lightly oiled, and loosely cover with a kitchen towel on top of the bowl
- Place bowl of dough somewhere warm to rest for 1 hour
- After the dough as rested, the dough should have doubled in size.
- Roll out dough into a long log shape, and pinch the ends of the log folding under for rounded ends
- Cut angled slits on the top of the log and place on a nonstick cookie sheet
- Insert cookie sheet into the oven at 450 degrees
- Prior to closing the oven door, pour 1/2 cup of water directly on the oven floor, creating steam. Shut the oven door!
- Bake at 25 minutes