Kimbap (Korean Rice Rolls)

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Main Ingredients:
4 Sheets Dried Laver
4 Oz Yellow Pickled Radish
Crab Meat
3 Eggs

Rice Ingredients:
2 Generous Cups Cooked Short Grain Rice
1 Tbsp Sesame Seeds
½ Tbsp Sesame Oil
¼ tsp Salt

Spinach Ingredients:
8-16 Oz Baby Spinach, boiled
1 tsp Sesame Oil
½ tsp Garlic, Minced
2 Pinches Salt

One of my favourite things to make because it’s so easy and I have yet to meet someone who will say no if offered. You can put anything you want inside it and it’s super addictive!

Source: http://aeriskitchen.com/2016/04/addictive-kimbap/

Zucchini Cakes

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Ingredients:
*1 large zucchini, grated
*2 tablespoons olive oil
*1/2 cup grated Parmesan
*1 cup panko bread crumbs
*1/8 tsp nutmeg
*1/4 tsp paprika
*1 clove garlic, minced
*1 egg
*salt and pepper, to taste

These cakes taste amazing and my mouth is watering just thinking about them! They make for a great snack or finger food. There’s also no meat so your vegetarian friends can enjoy them too!

Baked Parmesan Zucchini Chips

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This is a great healthy snack to make for people of all ages and doesn’t require too much prep work!

Ingredients:
3 zucchinis
3 tablespoons olive oil
salt and pepper, to taste
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp garlic powder

Steps:

Preheat oven to 450.

Line 3 baking sheets with foil; lightly spray with cooking spray and set aside.

In a large mixing bowl, combine zucchini slices, olive oil, salt and pepper; mix until well combined.

In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.

Dip slices of zucchini in cheese mixture and coat on both sides, pressing on the coating to stick.

Place the zucchini slices in a single layer on the previously prepared baking sheets.

Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.

Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.

Remove from oven.

 

Source: Link

 

Kimchi Fried Rice

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It’s kimchi fried rice, there’s isn’t much to say about it because it speaks for itself. It’s so yummy! Kimchi is pickled so by itself it’s sour and spicy but when it’s used in fried rice, it becomes irresistibly tasty. I’m not even sure what it is but it could be the kimchi juice or maybe the blend of everything…

Either way, here’s what you need:

  • a cup of kimchi (at least one week fermented)
  • 3 1/2 cups of steamed rice
  • half a cup of corn
  • half a cup of green peas
  • 4 Tbsp of kimchi liquid (sauce at the bottom of the kimchi container)
  • 2 Tbsp of sesame seed oil
  • 1 Tbsp of olive oil
  • a clove of minced garlic
  • a pinch of black pepper
  • 1/2 a small onion

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The first step is to cut the kimchi into small pieces. Preheat the stove for about half a minute on medium-high and add olive oil while spreading it around.

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Add the garlic and onion and stir quickly for 10 seconds. Add the kimchi and stir until it’s 80 per cent cooked. Add the rice and stir.

Now add the corn, green peas and stir. Last but not least, add the sesame oil, black pepper and kimchi liquid to give it that extra kick!

An extra option you can do is to sprinkle sesame seeds on top before you serve it as well as tuna. Enjoy!