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Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Side Dishes, Veggies

Kale Fried Rice

March 8, 2021

Kale Fried Rice

There are countless versions of fried rice.  It can be a stand-alone meal or a splendid side dish. Some of my favorites are ramen fried rice and kimchi and Spam fried rice.  Quick and inexpensive, this particular version couldn’t be easier to make.  Leftover brown rice with wilted kale makes for a healthy meal.  I make it regularly and I don’t think I’ll ever tire of it.

Kale, Brown Rice, Turmeric, Eggs, Lime, Garlic, Ginger, Green Onions

Don’t skip the turmeric.  It’s what gives this dish a slightly earthy flavor and a gorgeous color.

Sliced Garlic, Kale, Light Green Onions, Ginger, Green Onions

Once the rice is warmed and crisped, handfuls of kale get tossed into the pan until wilted.  If your pan is hot enough, some of the kale will get a bit charred.  This adds another level of flavor to the fried rice.

Garlic, Green Onions, Ginger

The garlic is cut into thin slices then lightly browned until the edges are crisp.  Fresh ginger and green onions are stir-fried with the garlic before adding the turmeric and eggs.

Kale Fried Rice

You’ll end up with a gorgeous pan of fried rice that is healthy and delicious.  

Kale Fried Rice

Kale Fried Rice

I like to serve the fried rice with sriracha sauce which adds the perfect kick to this meal.  Sprinkle sliced green onions and squeeze fresh lime juice over the rice just before serving.

Kale Fried Rice
 
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Adapted from Bon Appetit
Author:
Serves: 2
Ingredients
  • 6 green onions, thinly sliced (set aside a tablespoon for serving)
  • 2 tablespoons grapeseed oil, divided (or another mild flavored oil such as canola)
  • 2 cups cooked short grain brown rice (day old is best)
  • 1 small bunch Tuscan kale, ribs and stems removed, leaves torn (about 2-3 ounces)
  • 2 small garlic cloves, thinly sliced
  • 1 tablespoon finely chopped peeled ginger
  • ¾ teaspoon ground turmeric
  • 2 large eggs
  • lime wedges for serving
Preparation
  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add rice, breaking up any lumps. Pat down into an even layer and cook, undisturbed until beginning to crisp, about 3 minutes. Toss and continue to cook, adding kale by the handfuls and letting wilt slightly before adding more. Toss occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
  2. Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add garlic, ginger, and green onions, stirring often until garlic is lightly browned (careful not to burn) around the edges, about 1-2 minutes. Turn heat up to medium sprinkle turmeric over, then stir in eggs. Using a pair of chopsticks or a heatproof spatula, blend whites and yolks with garlic, ginger, and green onions until the eggs are barely set. Return rice and kale to the skillet, tossing occasionally until hot, adjusting heat as necessary. Divide fried rice between two plates and top with reserved green onions. Serve with sriracha sauce.

 

 

Beef, Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes, Veggies

Korean Soybean Sprouts Rice Bowl

September 26, 2020

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

To say that I love rice would be an understatement, so making this umami filled rice bowl was an easy decision.  Once you do a little prep work, everything goes into a rice cooker.  It’s a suitable meal for lunch or dinner.

Soybean Sprouts & Kimchi

Even thought the sprouts are cooked with the rice and other ingredients, they still retain a nice texture.  The kimchi adds such a wonderful flavor to the rice, with just a bit of heat.

Soybean Sprouts

Soybean Sprouts, Kimchi & Filet Mignon over Rice

The original recipe from Korean Bapsang calls for adding a bit of seasoned beef or pork to the rice dish as an option. However, you can omit this for a vegetarian version. I have cooked this dish with and without meat and both are equally delicious.  All ingredients are added on top of the rice (pictured above) then cooked together.

Cooked Soybean Sprouts, Kimchi & Filet Mignon over Rice

Once your rice timer goes off, you are ready to serve your meal.

Rice Bowl Sauce

The sauce is drizzled over the rice bowl.  I couldn’t resist adding a sunny-side up egg to mine.

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

Soybean Rice Bowl
 
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Adapted from Korean Bapsang blog
Author:
Serves: 2
Ingredients
  • 1 cup (measuring cup for rice cooker) short grain white rice
  • Vegetables & Meat:
  • 8 ounces soy bean sprouts, rinsed and drained well
  • 3 ounces filet mignon, thinly sliced (omit meat and next 4 ingredients for vegetarian version)
  • ½ teaspoon minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • ½ cup kimchi, thinly sliced
  • 1 tablespoon kimchi juice
  • Sauce:
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon gochugaru (Korean red pepper flakes)
  • 1 teaspoon roasted sesame seeds
  • ½ teaspoon garlic, minced
  • ½ teaspoon sugar
  • 2 green onions, finely chopped
  • 2 sunny-side up eggs (optional)
Preparation
  1. Rinse rice and drain well. Place in rice cooker. Add water to 1 cup line minus 1 tablespoon.
  2. Marinate meat (if using) with garlic, soy sauce, mirin and sesame oil. Meanwhile, heat a small skillet with a 1½ teaspoons of canola oil over medium high heat. Stir fry kimchi for 2 minutes, adding some juice from the kimchi to intensify the flavor. Remove to a small plate. Add meat (if using) to the same pan and stir fry for a minute or two, just until barely cooked through.
  3. Spread soy bean sprouts over the the rice, followed by the kimchi, and meat. Start the rice cooker (do not use quick cooking option).
  4. While the rice is cooking, mix all of the sauce ingredients together in a small bowl. When the rice is nearly done, cook your sunny-side up eggs. When the rice timer goes off, gently fluff the rice distributing the bean sprouts, kimchi and meat. Serve in bowls with sauce drizzled over the rice and top with sunny-side up eggs.

 

Breakfast, Dinner, Eggs, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Instant Ramen Fried Rice

May 31, 2020

Ramen Fried Rice with Sunny Side Up Egg

I came across this recipe on the always interesting Serious Eats blog.  It seems that instant ramen fried rice is the latest food craze in Japan.  Everyone there has instant ramen in their cupboards, and so do many of us.  This dish is inexpensive, perfect for single servings, and most of all so tasty.

Bacon Spam & Kimchi Ramen

I added some Bacon Spam to my ramen fried rice for an extra umami boost but you may omit it to make things simpler and quicker. For just one serving, use your favorite flavor of Cup Noodles instant ramen.  I used Kimchi ramen since it was what I had available and it was perfect for the two of us.

Kimchi Ramen

Unlike many other ramen recipes that suggest you throw out the flavor packet and make your own soup, you’ll want to keep it this time.  This is suppose to be a no fuss meal after all.

Ramen Noodles

Crush the noodles into small pieces before adding the soup base and boiling water.

Crushed Ramen Noodles

Crushed Ramen Noodles with Soup Base

Pour just enough boiling water over the noodles and soup base to rehydrate the noodles.  You don’t want to use too much water which would lead to soggy fried rice. Give the noodles and soup base a quick stir, cover and let sit for a few minutes.

Ramen Noodles & Soup Base Rehydrating

Bacon Spam

With Spam (the unofficial state food of Hawaii), there are two options: either you like it (add it) or you loathe it (leave it out).

Ramen Fried Rice with Bacon Spam

Almost any type of rice will work in this recipe. I used 2 cups of cooked short grain brown rice.

Ramen Fried Rice with Bacon Spam

Since eggs are one of my favorite foods, I couldn’t resist frying up a couple of sunny side up eggs to eat with our ramen fried rice.  A good drizzle of sriracha sauce is the ideal accompaniment for this satisfying meal. Oishii!

Ramen Fried Rice with Sunny Side Up Egg

Ramen Fried Rice
 
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Adapted from Serious Eats blog
Author:
Serves: 2
Ingredients
  • 1 package (about 4.25 ounces) kimchi ramen
  • 2 cups cooked short grain brown rice
  • 2 eggs, lightly beaten
  • 2 pieces Bacon Spam, diced small and fried until crisp (optional)
  • 2 sunny side up eggs (optional)
  • cilantro for sprinkling over fried rice (optional)
  • Sriracha (optional)
Preparation
  1. Crush ramen noodles and place in a bowl with soup base. Pour boiling water over noodles (just enough to barely cover the noodles) and give them a quick stir. Cover and rehydrate noodles while you continue with the recipe.
  2. Heat 2 tablespoons canola oil in a large (I use 11") non-stick skillet over medium-high heat. Once the oil is shimmering, add beaten eggs and scramble just until barely set. Add rice to the pan and heat through, breaking up any large lumps, about 1-2 minutes. Add cooked Spam cubes if using.
  3. Add noodles along with any liquid (you shouldn't have too much liquid left after rehydrating the ramen) to the rice and stir constantly until excess moisture has cooked off. Taste and season with salt if needed. Press the rice mixture in an even layer on the bottom and up the sides of the pan to allow crispy bits to form. Serve ramen fried rice with sunny side up eggs, cilantro, soy sauce and sriracha.

 

Appetizers, Eggs, French, Lactose Free, Recipes, Side Dishes

Eggs Cornichon

April 30, 2020

Eggs Cornichon

Oeufs Mayonnaise is a classic French dish served as an appetizer in many Parisian bistros.  This version with fresh dill and tart, crisp cornichons, is an elevated version of the classic recipe. It is a breeze to put together and the result is the tastiest hors d’oeuvre you can imagine.

Fresh Dill, Lemon, Cornichons

The mayonnaise mixture couldn’t be easier to whip together.  Fresh dill and crisp cornichons are essential for the sauce.

Mayonnaise Dill Sauce

You will have a bit of dill mayonnaise leftover that you can serve alongside the eggs.

Eggs Cornichon

Accompanied by a slice or two of rustic bread or buttered toast, the eggs cornichon will also make a satisfying light lunch.

Eggs Cornichon

I love these tasty eggs and could easily eat them every day.

Eggs Cornichon
 
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Adapted from Fine Cooking
Author:
Serves: 12 pieces
Ingredients
  • 6 large eggs
  • ⅓ cup mayonnaise
  • 2½ teaspoons cornichon brine
  • 1 tablespoon finely chopped fresh dill, more for garnish
  • zest of half a small lemon
  • fine sea salt and freshly ground black pepper
  • 1½ tablespoons cornichons, chopped and whole cornichons (optional) for serving with eggs
Preparation
  1. Fill a medium pot with water and bring to a rolling boil. Meanwhile, fill a medium bowl with ice water. Carefully lower the eggs into the boiling water, and cook at a gentle boil, adjusting the heat as necessary. Cook for 10 minutes. Immediately transfer the eggs to the ice bath. Cool for 5 minutes. Peel the eggs and halve lengthwise.
  2. In a small bowl, combine the mayonnaise, cornichon brine, dill and lemon zest. Season to taste with salt and pepper. Mix until well blended.
  3. Place the halved eggs on a small serving plate. Sprinkle a bit of salt over the eggs. Dollop the eggs with the mayonnaise mixture, and top each with chopped cornichons, a few grinds of pepper, and more dill. Serve with whole cornichons and extra mayonnaise on the side.

 

Breakfast, Dinner, Eggs, Lactose Free, Recipes, Side Dishes

Potato Chip Tortilla Espanola

January 26, 2020

Potato Chip Tortilla Espanola

Who would have thought that using potato chips in a Spanish tortilla would produce a perfect version of this traditional dish?  Thanks to Food52 for posting this terrific recipe from Ferran Adria.  Adria was the genius Chef at the acclaimed El Bulli restaurant in Spain. I find it amusing that a 3-star Michelin Chef who was at the forefront of  the molecular gastronomy movement would come up with such a simple recipe.  But then molecular gastronomy is all about experimentation.

Fresh Eggs, Piquillo Peppers, Serrano Ham, Lay's Chips

According to Senior Editor at Food52 Kristen Miglore, she prefers thin potato chips such as Lay’s rather than kettle-style chips.  Out of curiosity, I tried both Lay’s and those scrumptious thick, kettle-style Maui potato chips that I love dearly.  But Lay’s was the clear winner for me as well.  The tortilla made with the thinner chips was toothsome yet tender.  By comparison, the tortilla made with the kettle-style chips was noticeably more dense and a bit dry, likely due to the egg mixture not softening the thicker chips as well as the thinner ones.  I suppose you could leave the chips in the egg mixture longer, but this is supposed to be a quick recipe that takes less than 20 minutes from start to finish.

Fresh Thyme, Serrano Ham, Piquillo Peppers

The original recipe from Food52 recommends either serrano ham or prosciutto.  I went with the serrano ham and it was a winner. Our local Whole Foods market will slice the ham according to your request.  They also stock jarred piquillo peppers that are just gorgeous.  You may substitute pimentos if you are unable to find these.  They add beautiful specks of color and are mild in flavor.

Potato Chip Tortilla Espanola

I bought a broiler-safe ceramic pan just for this recipe. It was relatively inexpensive which made it easier to click the Buy Now button on Amazon.  Can one ever have too many pans in the kitchen?

Potato Chip Tortilla Espanola

The potato chips soak up the egg mixture and become a glorious tortilla with bits of ham, peppers and thyme. The fresh thyme compliments the other ingredients and should not be left out.  I like to serve it with sliced tomatoes, avocado and a slice or two of good bread.

Potato Chip Tortilla Espanola

Potato Chip Tortilla Espanola
 
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Adapted from Food52
Author:
Serves: 4
Ingredients
  • 4 ounces (about 2¼ cups) potato chips such as Lay's
  • 2 ounces thinly sliced serrano ham (or thinly sliced prosciutto, bacon, ham)
  • 3 tablespoons finely chopped jarred piquillo peppers (or pimentos)
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 8 large eggs, lightly beaten
  • pinch of kosher salt
  • a good amount of freshly ground black pepper
  • 1½ tablespoons olive oil
Preparation
  1. Special equipment: Broiler safe 10-inch skillet
  2. Position the rack in the upper third of the oven (about 6 inches from the heat source).
  3. Heat the broiler to high.
  4. Combine the potato chips, serrano ham, piquillo peppers, thyme, eggs, and salt and pepper in a large bowl and let sit to allow chips to soften in the eggs, about 6 minutes, stirring occasionally.
  5. Heat the oil in a 10-inch broiler-safe skillet over medium heat. Add the egg mixture and cook without stirring, until the bottom begins to brown, about 3 minutes. Transfer pan to the broiler, and broil until the top is set but still slightly jiggly on top, about 2 minutes. Transfer tortilla to a plate and cut into wedges. Serve warm or at room temperature.

 

Bread, Breakfast, Dinner, Eggs, Lactose Free, Recipes, Sandwiches

Egg Salad Tartine with Mixed Herbs

November 10, 2018

Egg Salad Tartine with Mixed Herbs

Anyone who visits this blog will have noticed that eggs are one of my favorite foods. I’m especially fond of the 6 1/2 minute egg with its perfectly set white and jammy yolk.  I also love egg salad on John’s homemade bread now and then.  In this case, the egg salad is piled on toasted country sourdough bread with herbs scattered over the top. It is delicious for breakfast, lunch or even dinner and ever so simple to prepare.

Our Neighbor's Fresh Eggs

Our neighbors Judy and John raise an assortment of chickens that provide them with fresh eggs every day.  Whenever Judy comes by our house with a dozen eggs our faces light up with joy.  I love how her eggs are of various colors and sizes.  They are always so fresh with bright yellow yolks.

Dill, Chives, Basil, Italian Parsley

The original recipe calls for dill, chives and basil. I added a few torn sprigs of parsley from the garden. This combination is perfect, however, you could switch them out with whatever fresh herbs you happen to have on hand.  The lemon juice adds a nice zing to make the perfect egg salad toast.

Egg Salad Tartine with Mixed Herbs

Egg Salad Tartine with Mixed Herbs
 
Save Print
Adapted from Bon Appetit magazine
Author:
Serves: 2
Ingredients
  • 3 tablespoons good mayonnaise
  • 1 teaspoon cider vinegar
  • ¼ teaspoon (more, or less) of your favorite hot sauce
  • 4 large eggs, boiled for 8 minutes (10 for fully cooked/hard)
  • kosher salt and freshly ground black pepper
  • 2 large slices country-style bread, toasted
  • 3 teaspoons ½-inch pieces chives
  • handful of baby basil leaves, or larger leaves torn into small pieces
  • a few sprigs of Italian parsley, torn into pieces
  • a few dill fronds, torn into small pieces
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • extra virgin olive oil (for drizzling)
Preparation
  1. Combine mayonnaise with vinegar and hot sauce. Set aside.
  2. Tear eggs into large pieces; add mayonnaise (you may not need all of it). Gently fold to coat, and season with salt and pepper. Spoon egg salad over toasted bread.
  3. Toss chives, basil, parsley, dill, and lemon zest in a small bowl. Add lemon juice, a drizzle of olive oil, and season with salt. Toss to coat and pile on top of egg salad. Season with extra salt and pepper to taste.

 

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