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in the kitchen
It's still hot hot hot out there, so here are some delicious recipes to keep you cool and healthy!
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We’re in full Spring Mode here, and I want some delicious fresh + green recipes to try out! Here are some awesome ones! But a few soups in there for those days where the temperatures are less spring and more like late winter.
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So excited to share with y'all some truly delicious looking vegetarian and fish recipes. Let's get cooking.
Kimchi / Brussels Sprouts Fried Rice
for the Brussels Sprouts
- 4 cups — Shredded Brussel sprouts
- 2 tsp — Hoisin / soy sauce / miso paste mixture
- 1 tsp — Sriracha Sauce (or more if you’d like)
- 2 tsp — Sesame Seeds
- salt for taste
- 1.5 TBSP — Kimchi (cut into smaller pieces)
for the fried rice
- 1 cup — brown rice (cooked in the rice maker with 1 TBSP of coconut oil)
- 2 TBSP — Peanut Oil
- 2 — Garlic cloves (mince them)
- 1/4 Cup — Onion OR spring onion
- 2 tsp — Soy Sauce ((can always add more for taste))
- 1 tsp — Sesame Oil ((can always add more for taste))
- 1/2 Cup — Kimchi (cut into smaller pieces)
- 2 — fried eggs
- Make Rice and preheat oven to 350 F
- While the rice is cooking clean and cut the brussels sprouts, and then set them aside in a large bowl
- Make the sauce to marinate the brussels sprouts in. Combine the Hoisin mixture,Sriracha, Sesame seeds, salt, and kimchi together. Stir and then fold into the sprouts.
- On a baking sheet spray cooking oil (I lined mine with aluminum foil and used coconut oil). Spread the marinate brussels sprouts evenly on the baking sheet. Roast the sprouts for 15-20 minutes.
- Heat a deep pan on the stove. Use medium-high heat to heat the peanut oil.
- Add the garlic and onions until fragrant ( about 2-3 minutes).
- Add the rice to the pan and the soy sauce and sesame oil. Mix everything together well.
- Use a spatula to flatten the rice against the pan, and keep still for 3-5 minutes so the rice can get crispy. Repeat this until the rice is evenly crispy. Also here you can add more soy sauce / sesame for taste.
- Mix in the roasted marinated brussels sprouts and kimchi. And continue frying until everything is well mixed together well.
- Place the fried rice into 2 bowls and top each off with a fried egg!
Y'all know by now that I love love love noodles whether it be semolina or soba or made from veggies I want it! I want to share some delicious looking recipes that highlight all things noodle!
I've been dying to try Oh My Veggie's recipe for African Peanut Soup for some time. It was worth the wait! It's a very delicious and easy soup to make! I used their recipe and tweaked it a bit to add more spice (I'm from New Orleans... gotta have that spice). I served my soup with crusty bread, but it would easily pear well with brown rice too.
- 2 (15-ounce) cans of coconut milk (to cut down on fat I did one regular and one light)
- 1 whole diced red onion
- 1/2 cup diced celery
- 4 large garlic cloves, pressed or minced
- 1 shallot clove, minced
- 1/2 jalapeno, diced
- 4 cups chopped sweet potato (1/2-inch pieces)
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 2 teaspoons sea salt, or to taste
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
- 1 tablespoon soy sauce
- 1 tablespoon Berbere spice mix
- this is the breakdown Berbere spice mix: pinch of allspice, cinnamon, black pepper, ground turmeric, cayenne pepper (add more for taste), ground cumin, ground nutmeg. and a 1/4 tsp of fresh ginger.
- 3/4 cup creamy or crunchy peanut butter
- 2 cups of kale or spinach or chard, cut the leaves off the stems, and cut into 1-inch slivers
- 2 tablespoons finely chopped fresh cilantro
- 1/2 cup roasted unsalted peanuts, for garnish
- Sauté the onion, celery, shallots, and garlic in 1 tablespoon of oil before adding the vegetable stock.
- Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, kale, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
- Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, and cook for 5 minutes, stirring occasionally.
- Add the kale/spinach/chard once the peanut butter has been added.
- Add the cilantro, stir well, and garnish with peanuts before serving.
I wanted to share some amazing looking recipes I’ve come across. I can’t wait to try them ASAP.