Kimchi Fried Rice

Kimchi Fried Rice

This fried rice is bursting with flavour. I find my kimchi at a local Asian market. Be sure to check that there is no added oil.

Kimchi Fried Rice With Bulgur 'Meatloaf' and Vegetables

Ingredients

1 cup onion, sliced
1 tsp garlic, minced
1 tsp chili garlic paste, or to taste
1 tsp Korean red curry paste
1/4 tsp black pepper
1/2 tsp turmeric
1/2 tsp vegetable stock powder

300 grams oil free kimchi, chopped if pieces are large
1 cup frozen corn, defrosted
1 Tblsp soy sauce
3/4 cup parsley, loose pack
6 cups cooked rice, cooled overnight

Directions

Saute onion in as little water as possible until soft.

Add in garlic and stir fry for about 30 seconds, stirring constantly.

Add in chili garlic sauce, curry paste, black pepper, turmeric and vegetable stock. Mix well.

Add in kimchi, corn, soy sauce and parsley. Mix well.

Add in cooked and cooled rice, breaking up any lumps. Mix well.

Adjust seasonings to taste.

Enjoy!

Kimchi Fried Rice With Bulgur 'Meatloaf" and Vegetables

TIP 

I have found two brands that do not contain oil. They are Chongga and Pulmuone, but check the label as the company may make more than one type of Kimchi 

Rice and Mushroom Stuffing

Rice and Mushroom Stuffing

The stuffing is my favourite part of the holiday meal. If you are a fan of mushrooms, you are going to love this stuffing. I used mushroom seasoning which can be found at your local Asian Grocery Store, but you could substitute a small amount of salt or vegetable stock powder. Here is a link to the mushroom seasoning that I use: https://www.amazon.com/PoLoKu-Trading-Mushroom-Seasoning-17-11oz/dp/B006NJJBWU/ref=pd_lpo_325_tr_img_3?ie=UTF8&psc=1&refRID=PXN8H1MVZ0AHCMJB672V

Ingredients

1 cup onion, diced
2 stalks celery, diced

8 cups mushrooms, diced

3 Tblsp mushroom seasoning
8 cups stale bread, cubed
1/4 tsp black pepper
1 tsp poultry seasong
2 cups cooked rice, I used a brown basmati and wild rice blend
2 cups canned tomatoes, diced
1/2 cup raisins
1/2 tsp garlic powder
2 flax eggs ( 2 Tblsp flax mixed with 6 Tblsp water and allowed to sit for 15 minutes)

Directions

Saute the onion and celery in as little water as possible.

Add in the mushrooms.  Saute until the mushrooms are cooked. The liquid should have evaporated.

Add the bread cubes to a large mixing bowl. Add in the black pepper, tomatoes, mushroom seasoning, poultry seasoning, flax egg, garlic powder and the cooked vegetables. Mix well.

Mix in the raisins.

Transfer to a casserole dish. Cover and bake for approximately 1 hour.

Enjoy!

Bread Soup

Bread Soup

This unusual soup has an amazing amount of flavour. Mushroom seasoning can be found in Asian supermarkets. Here is a link to the brand that I use:https://www.amazon.com/PoLoKu-Trading-Mushroom-Seasoning-17-11oz/dp/B006NJJBWU. It is about half the price at the Asian markets than online.  I used leftover Italian bread in this soup, but a hearty whole grain would be even better I think.

Ingredients

1 cup onions, diced
1 tsp garlic, minced
1/2 tsp Korean red pepper powder, or to taste
4 cups water
3 Tblsp mushroom seasoning ( vegetable stock powder could be substituted, but use much less)
1/8 tsp black pepper
1/4 tsp turmeric
1 - 19 oz can diced tomatoes- I use Presidents Choice  brand
2 cups stale bread cubed

Directions

Saute onion until soft adding a little water to the pan as required to prevent sticking.

Add in garlic and red pepper powder. Cook for about 30 seconds, stirring constantly.

Add in remaining ingredients and simmer gently for 15 minutes.

Enjoy!

Udon Noodles with Greens

Udon Noodles with Greens

This is a simple recipe that doesn't take a lot of effort. I used Chinese Baby Broccoli as my greens, but any of your favourite greens would work.

 

Ingredients

For Sauce 

1/4 cup soy sauce

1 Tblsp rice vinegar

1/4 cup water

1/2 tsp minced ginger

1/2 tsp minced garlic

2 Tblsp maple syrup

1 T  Cornstarch

Remaining Ingredients

800 grams udon noodles 

2 heaping cups, onions, sliced

1/2 tsp ginger. minced

1 tsp garlic, minced 

8 cups Chinese Baby Broccoli, chopped or greens of choice

Directions

Combine Sauce ingredients in a small bowl and set aside.

Cook noodles according to package directions.

Saute onions in a pan adding as little water as possible. 

Once cooked add in ginger and garlic. Stirring for about 30 seconds.

Add in chopped greens and place lid on pan. Steam until greens are cooked to your liking. If your greens are dry, add just a tablespoon or two of water to the pan so they will steam. Mine still had water clinging to them after I washed them, so I did not add any extra water.

Add sauce to pan and boil for about a minute.

Add noodles to the pan.  Combine well.

Enjoy!

 

Banana Muffins

Banana Muffins

These muffins are so moist that you would never know they are healthy for you. Whenever possible use parchment muffin liners or silicone muffin pans as these muffins will stick to the liners otherwise.

Ingredients

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

4 large bananas, mashed
1 tsp stevia or 1/4 cup sugar ( I used stevia)
1 flax egg ( 1 Tblsp flax mixed with 3 Tblsp water and allowed to sit for 15 minutes)
1/3 cup applesauce
1 tsp vanilla

1/2 cup raisins, optional

Directions

Preheat oven to 350 F.

Mix flour, baking soda, baking powder, salt and cinnamon together in a large mixing bowl.

Mix banana, stevia, flax egg, applesauce and vanilla in another bowl.

Combine the two bowls until just mixed.

Stir in raisins, if using.

Place 9 large muffins liners into a muffin pan.

Spoon batter into liners.

Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!

Cinnamon Tea

Cinnamon Tea

This  tea is rich and soothing. It does take a while to make, so plan ahead and have a pitcher in the fridge ready when you need to sit back and relax. I experimented a lot with this recipe. The problem is that not all cinnamon sticks are the same size. So I recommend you chose about the same number of skinny sticks as the bigger ones when brewing the tea.

Ingredients

7 1/2 cups water
10 Ceylon cinnamon sticks, 3 inches long, try to use an equal mix of thin and bigger sticks,


Directions

Place cinnamon sticks and water into a pot and bring to a boil

Reduce heat , cover and simmer for 25 minutes.

Allow to cool.

Transfer liquid and cinnamon sticks to a pitcher and store in the fridge.

Reheat in the microwave to desired temperature. 

Often times I make this tea in the morning and we drink it after supper or it sits in the fridge overnight. The flavour is particular nice when it has had the chance to steep overnight.

Enjoy!

Tip

Try and use Ceylon Cinnamon whenever possible.

Roasted Pumpkin Soup

Roasted Pumpkin Soup

This is a easy soup to make. It tastes quite rich with the addition of non dairy milk and nutritional yeast.

Ingredients

1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced

2 tsp vegetable stock powder
1/4 tsp turmeric
dash black pepper
1/2 tsp ground coriander

4 cups water
1 1/2 cup canned pumpkin ( not pumpkin pie filling)
1/2 cup non dairy milk, unsweetened

1/2 cup nutritional yeast

Directions

Saute onion, carrots and celery until soft adding in a few tablespoons of water at a time to prevent sticking.

Once the vegetables are cooked add in the stock powder, turmeric, black pepper and ground coriander.

Add in the water, pumpkin, and non dairy milk. Cook for about 10 minutes and remove from the heat.

Once the soup has cooled, purree and return soup to the pot.

Add in nutritional yeast and reheat the soup.

Enjoy!

Red Lentil Soup

Red Lentil Soup

This is another easy soup to prepare. My son really likes this one. I soaked the lentils for a few hours in water and baking soda to help reduce the gas they sometimes produce. This step is purely optional, but a thicker soup will be produced if you do not.

Ingredients

1 cup red lentils (soaked in water and a tablespoon of baking soda for a few hours and rinsed well)

1 onion
2 cloves garlic
3 oz tomato paste ( about a half of a small can)

1/2 Tsp cumin
1 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp turmeric
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 cup nutritional yeast

6-8 cups potatoes, cubed
4 cups chopped fresh spinach, optional

6 cups vegetable broth or water and vegetable stock powder to taste

Directions

Saute onion using as little water as possible to prevent sticking. Cook until soft.

Add garlic and cook for about 30 seconds.

Add tomato paste and cook for about 3 minutes, stirring constantly.

Add in broth, lentils, potatoes, and spices.

Cook for about 40 minutes until lentils are dissolved.

Add in chopped spinach and cook for about 5 minutes.

Enjoy!