The Adventures of Kitchen Girl

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 u

Shoyu Tamago Ingredients: 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 Method: 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

Same soup with added cauliflower. Pumpkin and Sausage Soup with Mushrooms and Sage Ingredients: 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 Optional: 1 pound of cauliflower. Chopped into rice sized pieces and steamed until tender. Method: 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