Stuffed Veggies: Unleash your creativity

This isn't so much about a recipe as it's about inspiration...kitchen inspiration that is.

You can stuff any veg...peppers, tomatoes, potatoes, zuchinni, etc.

I used some leftover kimchi fried rice to stuff a pepper for mike, topped with an egg (which was actually a bit tricky...) And stuffed a tomato for myself with spinach and cheese and again an egg (still tricky).

Regardless, it was a quick and tasty dinner...Stuff Things - it's what all the 'cool kids' are doing ^-^

Grilled Hummus and Veggie Wraps and Sauted Spinach Salad

Neither of these recipes takes a rocket scientist. If anything, you need a fridge full of veggies, some tortillas and a food processor is beneficial as well.

If you need to prepare hummus - throw one or two cups of Chickpeas/Garbanzo Beans into a food processor with olive oil, 2-3 cloves Garlic and 1-2 Tbsp. Tahini and let 'em have it.

I have a thing for roasted veggies, so I threw some eggplant, zuchinni and Onions into our oven while I spread the humus and chopped a tomato. Piece it all together as you would a wrap/burrito. If you have some Feta lying around - I'd TOTALLY throw that into the mix. Enjoy once it's a bit crispy on the outside, you'll feel joyful!

As for the Spinach Salad...I had some left over veggies from a pasta dish that had been 'marinating' in olive oil and balsamic vinegar, I ate the 5 pasta noodle left and wanted to toss the veggies with the spinach...but didn't want the veg sinking to the bottom of the salad. Hence, sauteing...throwing the veg and the spinach into a skillet allowed the spinach to share the dressing and 'grab onto' those veggies a little better than if the Spinach weren't sauted. 

Kimchi Fried Rice

We were runnin' the budget ragged this month with Cirque Du Soleil and other big spending events so, it was time to think of cheaper-than-normal meals. I figure...when in 'Rome'...right? Hence, Kimchi Bokkeumbap (Fried Rice). Cheap to eat out, equally cheap to eat at home, especially when you've received a BUCKET of home-made kimchi!

Ingredients/Directions:

You will need about 2 cups of prepared rice (best if prepared a day ahead...so I've heard). In a skillet heat a tablespoon of sesame oil and saute an Onion, chopped, 2-3 Garlic Cloves, minced and 1/2 a Carrot, diced. Add to the skillet as much kimchi as suits your taste buds chopped as finely or not finely as you like. Add rice, season with a bit of soy and gojuchang (?) -- Korean Red Pepper Paste, as much or little as you like. Make space between the rice for an egg or three, crack them on to the pan, let cook mix it up and serve. Can also serve the rice with a fried egg on top if you prefer, but with the rice prevents you from having to wash one more pan ^_^

Re-Visited: Baba-ganoush Hummus Pasta

I RAVED about this dish just over a year ago.

I was THRILLED to realize that my fridge and cupboards were all happily storing the ingredients needed to make this dish for our friends Kolt and Holly the other night.

I REALLY love chickpeas.

Brie and Avocado Sandwich

One of my primary motivations in traveling is dining on local eats and discovering new, stellar combinations.

After having just arrived in Cape Town after a few days in Port Elizabeth, South Africa Mike and I found ourselves sitting at a French cafe with our friends Abram and Mallory. The menu showcased a number of delectable treats - but for the hubs and I, one stood out above the rest: Bacon, Brie and Avocado on Ciabata.

It was one of the most amazing things to ever grace these taste buds.

So, I re-create it. Even when Brie and Avocados are extremely costly. I've been skipping bacon and still find I'm extremely satisfied.

You will not regret this sandwich choice. If you have a chance to make your own bread, that'll make the experience even more grand.

Bon Appetit!

Sun-dried Tomato and Rosemary Butter Spread

I meant to throw some sun-dried tomatoes and fresh rosemary into a loaf of bread I was baking.

Needless to say, I forgot.

Fortunately, a food processor, a stick of butter and those same tomatoes and rosemary work well together to create a DELICIOUS spread for that 'plain' loaf of bread I'd made.

Cheesy Hot Dog Spaghetti

Saw this idea a while back and LOVED it! Immediately, I was reminded of my childhood love for Macaroni and Cheese with chunks of hot dogs thrown in the mix. So it was, I found myself piercing hot dogs (that tasted like Polish sausage) with dry spaghetti noodles before tossing them all in a pot of boiling water and topping with Cheese Sauce.

So easy! And when I have children...rest assured, they will see this on their dinner plates ^^

Sweet Potato, Apple and Tofu Muffins

I do some strange things sometimes. Strange, yet occassionally brilliant. I'll chalk this recipe up to strangely brilliant.

I had just made a pasta sauce using boiled and mashed sweet potatoes and apples which were then mixed with soft tofu. The dish was fabulous, but I had a bit of leftover sauce.

A few mornings later, craving some fresh baked bread product, I simply used the pasta sauce in place of bananas as if I were making banana bread and before you know it, I had my self these super Sweet Potato, Apple and Tofu Muffins!

Ingredients/Directions:

Cream together 1/2 cup margarine, softened and 1 cup white sugar. Add 2 eggs and1 1/2 cups apple/sweet potato/tofu puree. Stir in 2 cups all-purpose flour and 1 teaspoon baking soda. May add one or two  handfuls of craisins or nuts if so desired. Bake at 350 as cupcakes (10-15 minutes) or a loaf of bread (40-50 minutes) until golden brown and no longer gooey in the center.

Avocado and Toad -in-a- Hole

Use a biscuit cutter or a glass to make a hole in a piece of bread. Drizzle skillet with EVOO, toast bread, crack an egg into the whole. Minutes later, you have yourself an egg and toast. Serve alongside half an avocado and you'll be enjoying the best start to the morning possible!

Cinnamon Pull-Apart Bread

I came. I used a fellow blog chef's recipe. I conquered.

Results were delcious.

My heart was proud.

But I don't feel like writing out the recipe. Go figure. Just go to the above link if you feel the need to conquer.

Home-made Enchilada Sauce + Enchilada's

May 5th. Children's Day. Korean Holiday.

May 5th. Mexican Independence Day. Inspiration for Mexican Inspired Dining.

10 Minute Enchilada Sauce. Cheese and Onion Enchiladas. Perfect 'Holiday' meal.

Ingredients/Directions:

In a skillet heat 1/4 Vegetable Oil (or a little less). Stir in 2 Tbsp. Flour and 1/4 cup Chili Powder, reduce heat to medium and cook til lightly browned. Stir Constantly. Gradually stir in 8 oz. Tomato Sauce, 1 1/2 cup Water (or 2:1 Water:Soju Hot Sauce), Cumin and Garlic Powder until smooth. Cook for 10 minutes over medium heat, season with salt.



For Enchilada's simply coat corn or flour tortillas in Enchilada Sauce, stuff with choice of ingredients, wrap and set in a shallow baking dish, bake at about 350 degrees for 20-40 minutes. Enjoy with fresh tomatoes and home made guacomole.

Rosemary Potatoes

So easy. So Delicious.

Slice or halve small potatoes. Drizzle with olive oil, sprinkle with salt, pepper and fresh rosemary. Roast at about 400 degrees until cooked through (30-40 minutes). Enjoy!.

Bulgogi Cheese-steak

In a dinner conversation with one of my husband’s co-worker’s and her family it occurred to me that Philly Cheese-steaks are delicious, and so is Bulgogi (Korean marinated beef). From there it wasn’t long until I was convinced a combination of the two would bring a little bit of culinary joy to these taste buds (and others).

On May 3 I finally had the chance to work my magic in these realms and the results were…divine.

Ingredients/Directions:

In a large skillet cook 2 cups of Bulgogi beef until cooked through. (If living in Korea: buy marinated at Home-plus or E-mart or purchase the meet and marinade separately at your local grocer. Others—try this out). In another skillet (or prior to sautéing the meat) sauté one green pepper, sliced; one red pepper, sliced; and one onion, sliced. Place meat and veggies on a hoagie roll or in a baguette, top with white cheese of choice and heat in the oven until cheese is melty. Enjoy with French fries or these Rosemary Potatoes.

White Chocolate-Lemon Artisan Bread

This is a work in progress. But when all is said and done...it will be a magical experience.

For now, I'll just say: Bread + White Chocolate + Lemon = A little bit of Heaven. Amen.

African Sweet Potato and Peanut Soup

Would I have been enjoying this soup at Sweet Melissa's in Laramie, life would have been quite grand, however, I had the great joy of recreatin Sweet Melissa's soup using this recipe and slurpping down the results with one heck-uva-good-lookin' man!

Ingredients/Directions:



In a saucepan heat 1 tablespoon vegetable oil.  Saute 1 large onion, chopped for about 10 minutes, add in 2 cloves garlic, minced , 2 teaspoons minced fresh root ginger, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1/2 teaspoon ground cinnamon, and 1 pinch ground cloves. Stir in 3 medium tomatoes, chopped, 2 large sweet potatoes, peeled and chopped, and 1 carrot, peeled and chopped continue to cook and stir about 5 minutes.

Pour 1 litre water into the saucepan, season with salt and bring to boil and reduce to simmer for about 30 minutes.
Remove soup from heat and begin the blending process (blender, food processor or immersion blender are all fine options) add to the soup mix 40g chopped, unsalted peanuts before blending. Season with 1 pinch cayenne pepper and return to saucepan and medium-low heat. Stir in 2 tablespoons creamy peanut butter, heat through. Garnish with 1 bunch chopped fresh coriander. For a real treat, enjoy with corn bread!