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Showing posts from September, 2016

Kimchi Fried Rice with Bacon

Kimchi Fried Rice with Bacon


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


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…

Shoyu Tamago aka Soy Sauce Eggs

Shoyu Tamago

12 large eggs
2 cup low sodium soy sauce
1 cup mirin
2 Tablespoons grated ginger
1 clove garlic, minced
2 small hot red chili peppers, minced

1: Bring a large pot of water to a boil. Carefully lower eggs into boiling water and stir gently for the first 2 minutes of boiling to distribute yolks to the center of the egg. Boil eggs for exactly 7 minutes.

2: Once eggs are done boiling, transfer to an ice bath and allow to cool to a comfortable handling temperature.

3: While eggs are cooling prepare marinade in a large ziplock bag or container that has a tight fitting cover by combining soy sauce, mirin, ginger, garlic and minced chili peppers.

4: When eggs are cool enough to handle, peel them and add the whole eggs to the marinade. Be sure the eggs are submerged completely. Seal container.

5: Place in refrigerator for at least 2 hours but for as long as 8 hours. The longer the eggs stay in the marinade, the deeper color and flavor they will have.

6: Remove f…

Pumpkin and Sausage Soup with Mushrooms and Sage

Pumpkin and Sausage Soup with Mushrooms and Sage


1 pound hot ground turkey sausage
1 large yellow onion, minced
2 cloves garlic, minced
1 pound sliced mushrooms (I used baby bella)
1 Tablespoon crushed red pepper flakes  (use less or omit, if you want it less spicy)
1 Tablespoon fresh chopped sage or 1 1/2 teaspoons dried sage
1- 29 ounce can 100% pure pumpkin
4 cups chicken or vegetable broth
1- 12 ounce can evaporated milk
salt and pepper to taste

1 pound of cauliflower. Chopped into rice sized pieces and steamed until tender.


1: In a large pot brown the sausage, draining some of the fat when browned.

2: Add onion, garlic, mushrooms and red pepper flakes and saute until onions are translucent and the mushrooms are tender.

3: Add sage.

4: Add pumpkin and broth, stir well.

5: Over low heat, cover and allow to simmer 15 minutes, stirring now and then.

6: Stir in evaporated milk and allow to heat completely.

7: If using cauliflower, add just before serving.