Kimchi Fried Rice with Bacon
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| 3 week old kimchi |
Kimchi Fried Rice with Bacon
Ingredients:
4 cups leftover rice (I prefer short grain white, but brown works well also)
8 strips bacon, cut into small pieces (retain bacon fat for stir frying)
1 1/2 cup kimchi chopped into bite sized pieces
1/2 cup white onion, minced
1/4 cup juice from kimchi
1 Tablespoon low sodium soy sauce
1 heaping Tablespoon gochujang (Korean pepper paste, omit or use less for less spicy dish)
Optional Toppings:
4 fried eggs
Chopped green onion
Sesame oil
Sesame seeds
Method:
1: In a large skillet, fry bacon over medium heat until crisp.
2: Remove and retain all but 1 Tablespoon of bacon fat from the skillet.
3: Add kimchi, onion, kimchi juice, soy sauce and gochujang to the bacon and fat in the skillet and cook over medium heat for about 5-7 minutes. Until the onions become tender.
4: Add the rice to the skillet along with 1 Tablespoon of the retained bacon fat. Stir fry for 5-7 minutes, being sure to break up rice clumps and incorporate everything well. Remove from heat.
5: If using sesame oil, drizzle in no more than 1/2 Tablespoon at this time and mix well.
6: Divide kimchi rice onto 4 plates and top each portion with a fried egg, chopped green onion and sesame seeds, if desired.
7: Enjoy!
Makes 4 servings.
Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and t…
4 very ripe bananas, mashed
1/2 cup creamy peanut butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Method:
Preheat the oven to 350°F. Mash bananas in a large mixing bowl with a fork until fairly smooth. Add in the peanut butter, sugar, egg, and vanilla and combine well. Add in the cinnamon, baking soda and salt and mix again. Lastly add the flour, mix well. Pour the mixture into a buttered 4x8 inch loaf pan. Bake for about 1 hour. When a toothpick inserted into the center of the bread comes out clean, the bread is done. Cool on a rack. Remove from pan and serve! Makes one loaf.
Kitchen Notes:
If you don't like peanut butter, you can make this into a more traditional banana bread by substituting 1/3 cup melted butter, margarine or applesauce (keeps the bread moist without the added fat) for the PB.
Variations my family likes:
1/2 cup of shredded coconut.
3/4 cup well drained and…
Ingredients:
1 pound chopped ham (I run it through my food processor)
1/2 cup onion grated
1/2 cup sweet pickle relish
3/4 to 1 cup shredded sharp cheddar cheese
2 Tablespoons dijon mustard
1/2 to 1 cup mayonnaise (start with 1/2 cup and add more until it is the consistency you like)
1/2 teaspoon black pepper
Method:
1: Chop the ham by hand into a very tiny dice, or used your food processor or hand grinder.
2: Grate or chop onion.
3: Add ham, onion, pickle relish, cheddar cheese, mustard and mayo. Combine well.
4: Add black pepper, mix and taste.
5: Correct seasoning to your preference. Add more mayo, more pepper...until you get the consistency and taste you like.
6: Cover and refrigerate for a couple hours before serving.
Makes 12 (ish) servings.
Source: http://kitchengirljo.blogspot.com/2016/09/kimchi-fried-rice-with-bacon.html