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Simple n’ Sweet Potato Chutney

23 Oct

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This recipe for sweet potato chutney is one of my favourites due to its simplicity and freshness. Great served cold with cheese and crackers or -even better- heated up and with a fried egg after coming home tipsy from the bar.

Try out this sweet potato chutney for your next event/dinner party/hangover cure.

Sweet Potato Chutney

1 large sweet potato, peeled, cooked and mashed
1/2 red onion, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon coconut milk
1/2 teaspoon salt
1/2 teaspoon anchor powder (powdered mango) (optional)
Chopped fresh cilantro (to taste)

Combine all ingredients until smooth. Let sit, refrigerated for at least 1-2 hours before serving. This allows the flavours to blend and intensify. The result is tangy, smooth and strangely addictive.

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I made a big batch and it kept really well, at least a week, in the fridge. It is really versatile stuff that can be used to enhance many dishes, sandwiches and snacks. TIP: make sure there is enough lemon juice. It is supposed to be tangy, and a but crunchy from the onion.

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This was a pretty cheese and chutney plate I made for Thanksgiving. The others are mint, and a spicy bottled one that was a gift from The Netherlands with ingredients I could not begin to understand.

Dutch is a weird language.

xo

M

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The Beet’s Mushroom Walnut Quinoa Burger (Vegan)

1 Jul

The most popular posts I’ve ever done on Food, Mostly are vegan.

Coincidence? I think not.

In my opinion, vegan cooking requires just a little extra creativity and innovation. It is one of the reasons I enjoy preparing it so much. And it seems as though there are a lot of you out there searching for vegan inspiration! 

The number one, hands-down most popular post on the history of this site is this recipe for tofu “butter chicken” (and one of my personal fave recipes ever). The second is for this balsamic and honey glazed tempeh bowl, and tied for third is this recipe for veggie burgers made with black beans, mushrooms and walnuts from a few years back.

Every so often I like to revisit old recipes (as I believe I’ve improved in the kitchen/blog over time). However, this time I stole a similar recipe from the kitchen at work.

I present to you, The Beet‘s famous Mushroom Walnut Quinoa Burger

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You’ll Need:

2 cups cooked quinoa
2 cups mushrooms, sliced (I used half white, half crimini)
1 large white onion, diced
4 cloves garlic
1 teaspoon dried sage
1 cup walnuts
2 tablespoons almond butter (can substitute tahini, as I did)
1/4 cup tapioca starch (can substitute corn starch)
Salt and pepper
Olive oil to coat mushrooms

1. In large roasting pan, combine walnuts, onions, garlic cloves and mushrooms. Coat with olive oil, sage, salt and pepper.
2. Roast for 30 minutes at 400.
3. Meanwhile, cook quinoa on stove top.
4. Once roasted, drain off excess moisture and combine mushroom mixture in food processor with 1 cup of cooked quinoa (reserve other cup) along with tahini (or almond butter) and tapioca starch. Leave oven hot.
5. Once blended, add rest of cooked quinoa and mix (so the quinoa remains whole)
6. Taste for salt and pepper. Adjust seasoning if necessary.
7. Form into patties (makes approx 8) and put on greased baking sheet. Bake burgers at 400 for 15-20 minutes.
8. While baking, prepare your toppings.
9. Serve hot!

They’re not the prettiest but any stretch, but they’re tasty, filling and easy to prepare.

Note: these burgers are not crispy. They are a bit soft. For a crispier (and more decadent) effect, coat in cornmeal and fry in coconut oil. Also, taste for flavour again after adding the quinoa, as I find it can dilute the depth a bit.

Load up with your favourite toppings! I chose fried balsamic mushrooms, old cheddar-not vegan!!-, hummus, avocado and BBQ sauce.
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Or…if you’re just plain lazy and happen to be in Toronto, come visit me at my adorable little home-away-from-home, The Beet!

xo

M

This and That: Aubergine with Lemon and Raw Garlic, Smokey Bacon Jam on Rye with Cream Cheese, Poached Eggs

29 Apr

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This past weekend my mum came to stay with me. I had to work the whole weekend, but she didn’t seem to mind. While I was gone she filled the fridge, scrubbed the stubborn old bathtub and cooked cool things, like bacon jam. She also kept us well stocked with wine and gin.

It’s the little things.

Although she’s back home, her recipes are now immortalized with these photos of the plate of leftovers I had today for lunch, which included that smokey bacon jam. She also made this awesome roasted eggplant pickled in lemon juice, raw garlic and plenty of parsley that is a must-share. In addition: rye toast, tangy cream cheese, poached eggs, avocado slices and salad.

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Sweet and Smokey Bacon Jam
Recipe from food.com. Yield 1.75 cups

You’ll need:
– 1 lb bacon, sliced into small peices
– 4 cloves garlic, chopped
– 1 medium brown onion, sliced
– 3 tablespoons brown sugar
– 1 tsp Sriracha
– 1 cup brewed coffee
– 1/4 cup apple cider vinegar
– 1/4 cup maple syrup
– black pepper
– liquid smoke
– extra water

1) Fry bacon in batches until browned and slightly crispy
2) Fry onion and garlic in rendered bacon fat on medium until translucent
3) Transfer onions, garlic and bacon into heavy cast iron pot and add rest of the ingredients except water
4) Simmer for two hours adding 1/4 cup water every 30 minutes or so and stir frequently.
5) Cool about 15-20 minutes and place in food processor. Pulse 2-3 seconds, as to leave some texture for the jam.

6) Enjoy the endless possibilities- on a burger, on toast, on a sandwich, with cheese and crackers, by the spoonful….

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Roasted Eggplant with Raw Garlic , Parsley and Lemon
Also from food.com

You’ll need:
– 1 large eggplant
– 1 tablespoon good quality olive oil, more as needed
– 4 cloves garlic
– 2 tablespoons fresh lemon juice
– 1 teaspoon salt
1/2 cup fresh flat leaf parsley

1) Wash eggplant, cut off stem, leave peel on
2) Slice into quarter inch slices and brush each side with olive oil and sprinkle of salt
3) Bake at 375 for 35 – 40 minutes
4) In a bowl, combine garlic, lemon juice, 1 tablespoon olive oil and salt and drizzle over plated and cooked eggplant. Cover with parsley and serve.

Keeps well in fridge served cold!

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My day off never tasted so good.

Thanks Mum!

M

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Harissa Spiced Tofu Bowl with Cured Lemon Cous-Cous and Herbed Yogurt

9 Mar

YUM. A colourful and spicy triumph. This whole dish was inspired by an experiment with preserved lemons (which I made ages ago) yet mysteriously had not been enlisted to bolster any recipes. They are my new favourite ingredient. I love Middle Eastern flavours.  It may be my favourite kind of food (after Indian, obvs), and something I’d like to experiment with much, much more.

All of the elements of this dish worked together beautifully. The tofu was spicy and chewy, the couscous fluffy and savory, the avocado rich, and the tangy herbed yogurt tied it all together seamlessly.

20140309-235243.jpgThis was also my first time making Harissa paste. It is a Tunesian hot pepper paste that is usually made with fresh hot red peppers. I didn’t have any of these on hand, so I substituted them for dried chili powder and smokey paprika. It was pretty easy and packed a huge punch of flavour. I can’t wait to try it out again (with fish, with chicken, with chickpeas, and and and…)

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Harissa Paste: 

  • 1/2 half teaspoon red chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 3-4 cloves garlic (crushed or shredded)
  • 3 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  1. Mix.

I then coated the tofu cubes with the spice paste and let it sit for 1 hour (the longer the better). On an oiled baking sheet I baked the tofu with lemon slices at 350 for about 45 minutes. (I really like baked lemons, bothvisually and for a cleansing, sour finish to the meal!)

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Meanwhile, I prepared the cous cous and yogurt.

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Moroccan Spiced CousCous

  • 1 medium sized onion, sliced thinly
  • 1 tablespoon turmeric
  • 1 tablespoon and 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne (or to taste)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • cherry tomatoes, halved
  • red pepper, sliced
  • 2 small dates, chopped (or substitute raisins or dried apricots)
  • juice of 1/2 fresh lemon
  • olive oil
  • 3/4 tablespoon cured lemon rind (chopped finely)
  1. In a small pot, bring 3.5 cups of salted water to a boil (optional: use vegetable or chicken stock). Once boiling point is reached, add two cups of couscous and remove from heat. Add one tablespoon olive oil and cover tightly.
  2. Meanwhile, in small frying pan, fry onions until soft (about 6 minutes). Add spices (minus the parsley) and fry over medium heat until fragrant (about 2 minutes) mixing well. Add some coconut oil if the pan gets too dry. This should form a nice paste.
  3. Once couscous is ready (about 5 minutes) remove lid and fluff gently with a fork. Add to frying pan and mix wit onion and spice mixture. Add raw tomatoes, peppers, lemon juice, lemon rind, dates and parsley, taste for salt and adjust accordingly. Mix well.

This made for awesome leftovers.

“What is cured lemon rind?” I hear you wondering. It’s basically lemons pickled in their own juice with lots of salt and a few spices. You only use the rind for flavour, and a little bit goes a really long way to brighten up any dish.  I was inspired by Chuck Hughes’ Food Network show Chuck’s Day Off, which I love. He put it on fish, and made it look so sexy (the fish I mean).

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You should try it out!

Cured Lemons:

  • 4 lemons
  • 1.5 cups course sea salt
  • 1 cup fresh lemon juice
  • 1 tablespoon peppercorns
  • 4 kefir lime leaves

Read more 

Cured things make me happy. Listen to this song while making these for a double whammy.

Now onto the easiest/yummiest concoction…

Herbed Yogurt

  • 1 cup plain Greek yogurt
  • 1/2 teaspoon garlic powder or one clove fresh garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh chopped cilntro
  • 1 teaspoon dried chives
  • salt and pepper to taste
  • pinch brown sugar, to taste

If you do nothing else, make sure you include this yogurt. It made the meal, in my opinion!

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To serve, pile all elements haphazardly into one bowl. I served with a dollop of garlic hummus, avocado, sesame flat breads and fresh cilantro.

Dayyyum.

And that’s how we do March.

M

West African Peanut Stew

14 Feb

Old Man Winter, you bastard.

Cold ears. Dry skin. Static-y hair. Runny noses. Short days. Long sleeves. Slush.

I’m having a mild bout of winter blahs. I’ve been busy watching the Olympics and not motivated to do much extra, such as cooking interesting things and writing about it. I’m afraid the ole’ blog has suffered!

I’m sorry.  I’ll be better.

I hope this post makes up for it, because it is the perfect antidote for a cold winter night.

Don’t get me wrong, I love chili, I really really do. Everyone should have a killer recipe (like this one!) in their repertoire (arsenal? I can’t decide). But let’s face it, sometimes its boring. Like stir fry. I could make it blindfolded.

May I suggest something to shake things up? How about this spicy and hearty peanut stew? Try it out! It was seriously satisfying.

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West African a Peanut Stew
(Serves 4-5. Time: 1 hour. Adapted from Saveur) 

  • 6-8 chicken drumsticks
  • 1/4 cup finely grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 large red onion, finely chopped
  • 2 fresh red chilis
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cinnamon
  • 3 whole cloves
  • 3 tablespoons tomato paste
  • 1 cup natural peanut butter
  • 1 cup crushed tomatoes
  • 1 large sweet potato, peeled and cut into chunks
  • 1 cup roasted peanuts (unsalted)
  • 4 cups chicken broth (or water)
  • Salt, to taste
  • Cilantro, to garnish
  • Fresh lemon

Directions
1) Season chicken with salt and pepper. Heat oil in large pot and brown chicken drumsticks over medium high heat until browned on all sides (approx 10 minutes). Set aside.
2) Meanwhile, prep onions, garlic, ginger and 1 chilli and add to hot pot once chicken is removed. Sautée with a more oil until soft and fragrant (about 5 minutes).
3) Add spices (turmeric, cinnamon, pepper, coriander, cumin, cloves) and fry for about one minute.
4) Add tomato paste and cook until slightly caramelized, about 3 minutes. Add peanut butter. Stir until melted and incorporated.
5) Return chicken to pot along with stock (or water) and tomatoes. Bring to a boil.
6) Reduce heat to medium-low and simmer about 25 minutes.
7) Add sweet potato and cook until tender, about another 20 minutes. Stir occasionally.
8) Season with salt and add roasted peanuts and second chopped fresh chilli. Finish with squeeze of fresh lemon juice and garnish with fresh cilantro.

Yum. This stew is really filling, and made great leftovers. The chicken was fall-off-the-bone tender, but I’m sure it would still be great vegan-ized with tofu. I liked the crunch of the peanuts.

I served it over couscous (aka the lazy-man’s rice) with salad. The next day we had it with sautéed balsamic mushrooms, salad and flatbreads.

Note: my peppers were not extremely spicy, so I did not de-seed them. Proceed with caution if you think yours may be hotter. Also, if you think the stew is too thick, add one more cup of liquid.

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What are your favourite winter recipes? How do you stay sane at this time of year? Let me know below!

Thanks for reading.

M

Vegan Thai Green Curry with Tofu

21 Jan

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Things I Dislike:
1) being windswept
2) fluorescent lighting
3) the term “amazeballs”

Things I Like:
1) great cover songs
2) magazine subscriptions arriving by mail
3) green curry

Hopefully you like # 3 too.

Here is a simple recipe that really hit the spot on a cold, cold night.

Vegan Thai Green Curry

(30 minutes. Serves 2 with some leftover)

  • 1 small white onion, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 handful fresh green beans, sliced thinly
  • 5 mushrooms, thinly sliced
  • 1 small head broccoli
  • 1 handful fresh cilantro
  • 1/2 package firm tofu, cut into smallish cubes.
  • 1/2 can coconut cream
  • 2 cups almond milk
  • 2 tablespoons green curry paste
  • 3 cloves garlic, crushed
  • 1.5 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • Juice of 1/2 fresh lime
  • Zest of 1/2 fresh lime
  • 3 kafir lime leaves
  • Sesame seeds (for garnish)
  • Coconut oil (for frying)
  1. In a hot pan, fry thinly sliced onion, mushrooms and red pepper with coconut oil until soft. Add curry paste and mix well.
  2. Reduce heat to medium and add crushed garlic. Cook until fragrant and stir in the coconut cream and almond milk.
  3. Add kafir lime leaves. Bring to a low boil.
  4. Reduce heat and add tofu and seasonings (sugar, soy sauce, lime zest, lime juice). Adjust according to personal taste.
  5. Finish with broccoli, green beans and cilantro (do not over cook). Remove lime leaves. Garnish with sesame seeds.
  6. Serve immediately with rice!

Notes: 

In Thailand, restaurants usually have four condiments on the table:  sweet (sugar), sour (lime juice or vinegar) , salty (fish/soy sauce) and spicy (chilies) . People generally customize their dishes according to their preferences. Feel free to try this! Or, if you trust me, this recipe is balanced to what I think is just perfect.

I used Aroy-D brand green curry paste. It is pretty hot! Depending on your taste, maybe add less curry paste to start off.

I used Arvinda’s kafir lime leaves. They are like bay leaves, but have a lush flavour that add dimension to this curry. You can buy them at most grocery stores.

Coconut milk varies widely from full fat to lite. For this dish, I used coconut cream (about 6 tablespoons or 1/2 can) of the full fat version.  Coconut cream is the really thick creamy stuff that rises to the top of the “light” versions. If you want to use lite coconut milk, add the whole can and reduce the almond milk to only 1 cup.

Cut the peppers thinly, and the green beans too. I sliced the beans in half lengthwise (slightly tedious) , but worth it for the overall texture of the dish.

Please add fresh basil to this dish if you have it! I sadly, did not.

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Enjoy!

M

Caribbean Spiced Pork Ribs Revisited

7 Jan

Two years ago today I posted this recipe. It was one of my first ever posts! Unsurprisingly, it got very little attention.

So, I decided to revisit this little gem, because I remembered it being mag-nificent. Besides, it is cold as psshhht outside, so why not contrast the winter chill with a little spicy jerk heat and beachy daydreams?

The rub is fairly easy and extremely flavourful, chock full of fresh ginger and lime zest. It would also be awesome on chicken or maybe (?) even tofu! ( I’ll have to experiment with that one, stay tuned)

Fork poised.

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Brrr.

This recipe indulges my love of spices. We have just finally recently got our spice act together along with some new and overdue shelves.

Can I show off our cute little kitchen for a sec?!

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It makes me happy.

I served these ribs with lime roasted sweet potatoes and blackened corn and quinoa salad.

Caribbean Spiced Pork Ribs
Serves 4, approx 28 ribs (or eat for dinner and then again for breakfast)

  • 1 teaspoon ground cinnamon
  • zest and juice of 2 limes
  • 4 tablespoons fresh grated ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons salt
  • 2 teaspoons white (or black) pepper
  • 1/2 teaspoon cayenne
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • 4 tablespoons brown sugar
  • 2 cups of orange juice (can also substitute water here)

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1) Preheat oven to 350.
2) Assemble rub (minus the OJ)  and mix well. Press the rub into the ribs on both sides, but more thickly on the top side. Add to roasting pan with 2 cups of orange juice.
3) Bake for 1.5 hours, covered in foil. Baste occasionally. Remove foil and cook an additional 20 minutes.
4) Remove and serve with choice of sides.

Yum. Dinner. And again with eggs for breakfast.

Decadent.

M

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Vegan “Butter Chicken” with Fried Tofu

3 Dec

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I realize that my blog has been rather meat-centric lately. Although I’ve had some vegetarian posts here and there,  it has been awhile since I’ve shared any vegan dishes.

I’m certain come January when I’ve had my fill of Christmas-y cheese puffs, sausage rolls and pâté that I will concentrate on super healthy, veggie-filled recipes again.  That’s the plan. 

So, this one is for you in mind, vegans. And for me, a little head start on 2014.

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To continue on with my Indian kick, I present you with…

Vegan “Butter Chicken” with Fried Tofu 

  • 1 fresh green chili (I used jalapeno)
  • 1 tomato, chopped
  • 2 tablespoons fresh ginger
  • 4 cloves garlic
  • 2 heaping tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (or to taste)
  • 2 tablespoons tomato paste
  • 1 large can crushed tomatoes
  • 1 can coconut milk (full fat is best)
  • 1 tablespoon brown sugar (or to taste)
  • 2 tablespoons coconut oil (for frying spices and tofu)
  • dash liquid smoke
  • 1 tablespoons dried fenugreek leaves
  • 1 package extra-firm tofu
  • Salt (to taste)
  1. Cut tofu into thick slices and press between paper towels to remove moisture for about 20 minutes, while preparing the sauce. Top with something heavy, like a cookbook.
  2. Meanwhile, in a pan at medium-high heat melt coconut oil and add 1 tablespoon garam masala. When it begins to puff and bubble, add garlic, ginger, chopped green chili and tomato.  Cook for 5 minutes.
  3. Add remaining spices and cook another few minutes until well mixed and fragrant.
  4. Stir in tomato paste, and then tomato puree. Bring to boil and reduce heat to a simmer. Add coconut milk, sugar and liquid smoke.
  5. Using a hand blender, blend sauce so that it is creamy and smooth, and all the spices are incorporated. Simmer until liquid has reduced about 1/4 (25 minutes or so). Add fenugreek leaves.
  6. Meanwhile, in separate pan, fry tofu slices in hot oil with salt until browned and a bit crispy.
  7. Remove from oil and chop into smaller bite sized pieces. Add to sauce.
  8. Serve curry with basmati or naan, top with fresh cilantro or more dried fenugreek leaves.
  9. Enjoy!

As for you meat eaters, fear not. This recipe is a real spicy, rich, hearty winner!

The sauce makes a great base, that would be good with almost anything; chicken (duh), chickpeas, tempeh or even pineapple. This recipe is pretty quick and easy as far as curries go. It smells amazing while it’s cooking and makes a pretty decent yield.

On a side note, in terms of views, November has high and above exceeded October (my previous best)  on Food, Mostly. It is super exciting to see the blog growing, slowly and steadily. I really appreciate all the sharing and comments from you guys. I love the engagement (that’s the whole point!), so if you like what you read, I encourage you to keep writing and sharing. It makes my day!

A sincerest,  “Thank You”

Maddie

An Indian Feast and a Recipe for Chicken Vindaloo

21 Nov

On Sunday I cooked an Indian dinner for seven, as a long overdue “thank you” to our friends that helped us move way back in April. (Long. Overdue).

This may have been the most elaborate meal I’ve made to date.

I tried to find authentic recipes. I made palak paneer, eggplant bhartha, butter chicken (my mum’s recipe!),chicken vindaloo, sweet potato chutney, salad, rice, and a tangy lemon cardamom tart for dessert (to be featured in a future post). My favourite (as in, the only one I wouldn’t tweak at all) is the one I want to share with you today.

The chicken vindaloo was the winner! (Sorry mum, I didn’t use the heavy cream in the butter chicken after all. Sometimes mothers really do know best)

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This is what 10 hours in the kitchen looks like!

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But make no mistake, cooking for lovely people is one of my favourite ways to pass the time, and the day flew by.

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Chicken Vindaloo

Spicy, tangy, delicious.

  • 3 cloves garlic
  • 2 cups chopped yellow onion (about 2 onions)
  • 2 tbls fresh grated ginger
  • 2 tsp cumin powder
  • 2 tsp yellow mustard seeds, ground
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tablespoon turmeric
  • 1 1/2 tsp cayenne
  • 1 tabls paprika
  • 2 tsp fresh lemon juice
  • 2 tablespoons vinegar (I used rice)
  • 2 tsp raw honey
  • 2 tsp salt
  • 2 cups water
  • 2 tbl tamarind paste
  • 1 tbl tomato paste

For Chicken Marinade: 

  • 1 cup plain yogurt
  • 2 tbl fresh lemon juice
  • 1 tsp chili powder
  • 1 tbl fresh ginger
  • 1 tbl garam masala
  • 1 tsp salt
  • 2 healthy glugs olive oil
  1. In bowl or ziplock bag, marinate chopped chicken in yogurt mixture for at least an hour (3-4 is probably perfect, I did 5)
  2. Once ready to begin cooking, preheat oven to 400
  3. In hot pan fry onions until browned. Then add garlic and ginger until fragrant.
  4. Meanwhile, assemble spice mixture in small bowl.
  5. Once oven is hot, cook chicken in the marinade for about 20 minutes, stirring halfway through.
  6. Add spices to onion mixture and cook a few minutes until fragrant, stirring frequently.
  7. Add tamarind and tomato paste, as well as water.
  8. Using hand held blender or food processor, blend mixture until smooth.
  9. Add vinegar and honey.
  10. Once chicken is cooked, transfer (along with cooked marinade) into the sauce
  11. Cook uncovered over a low simmer until sauce has thickened, about 30 minutes.
  12. Sprinkle with fresh lemon juice and cilantro. Serve over basmati rice with naan.

This dinner was a huge success. I was so worried about not making enough food, but turns out I was way off. Today is Thursday and there is still a ton of leftovers in the fridge! (Although the vindaloo was the first to be polished off and half the lemon curd ended up spilled on the floor. Oops!)

I will definitely try out the butter chicken again and refine the other recipes as well.

Indian is my favourite cuisine. It is really fun to make, and especially EAT.

I’m hungry.

What’s your favourite Indian dish? 

My Go-to…Quinoa “Fried-Rice” with Egg

12 Nov

What I’m about to show you is kinda personal.

It’s my  not-a-recipe, what’s-for-breakfast/brunch/lunch/dinner??, boozy-morning-after, I-need-a-spicy-meal-now meal. In other words, my go-to, or what you’d get on a Sunday morning if you’ve crashed on our couch.

I decided to take a pic and share it here because this one was pretty special. It was topped with asparagusguys. Baby asparagus.

Swoon.

It’s my take on Korean fried rice (minus the kimchi). The beauty is you can throw in random veggies that need to be consumed in a timely manner,(but if you’ve got it, by all means add some kimchi!)

The key components here are quinoa (or rice), salsa, hot sauce and a gooey fried egg. (I like to have cooked rice or quinoa always on the go in the fridge for quick meals like this).

I cook it at a really high heat to make the quinoa/rice crispy, similar to the effect stone BiBimbap bowls create.

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Maddie’s Quinoa “Fried Rice” with Egg 

  • 2 cups cooked quinoa (or rice)
  • 1 tablespoon coconut oil (for frying)
  • 2 or 3 chopped scallions (for frying and some reserved for raw garnish)
  • 2 or 3 (heaping) tablespoons salsa (mild, medium or hot)
  • 2 cloves chopped garlic
  • 1 medium onion (1/6th reserved for raw garnish)
  • 2 tablespoons dried onion flakes
  • 1 teaspoon raw honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon dried red chili flakes
  • hot sauce (to taste)
  • veggies (peppers, celery, spinach, or whatever you like)
  • fried egg
  • Salt and Pepper
  1. In oil, fry onions, scallions and veggies until browned in a large frying pan. Then add garlic and cook until fragrant. (Reserve some slivers of raw and green onion for garnish).
  2. Next, add rice/quinoa and salsa. Mix well. Then add vinegar, honey, hot sauce, salt, pepper and onion and chili flakes.
  3. Spread mixture evenly over surface of the pan and let cook over high heat. Do not mix! Cook about 5-7 minutes until mixture begins to brown and crisp up at the bottom.
  4. In separate pan, fry eggs.
  5. Remove mixture from pan using large spatula into bowls. Top with fried egg, onions and salt (maybe even asparagus!)
  6. Mix and enjoy

WARNING: I like it spicy! Adjust recipe according to your heat preference!

So there we have it, like being seen sans makeup, this is a rather revealing look into a pretty strong kitchen habit of mine. This is what I make in my most relaxed, pajama’d and disheveled state. Some people like Mac n’ Cheese, but this to me is the perfect comfort food.

20131112-225112.jpg(Since I’ve shown you so many posts from inside the kitchen, I thought I’d take a shot of the outside view.  So cozy!)

Tell me! What is your favourite go-to meal? 

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eating and traveling in pursuit of la dolce vita

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