So ive been craving kimchee fried rice…and made that plan..as the rice was chilling after its 10 minute ride theough the multicooker, i changed my mind…and rice bowl we became after axing the idea of bimbimbop and kimchee chigae (spelling?)…and i had this lovely kale, cabbage, beet, carrot mix already prepped so away i went
In the pan went garlic oil and chili oil (cant ise sesame in myhousehold whoch im sure is another reason i have had kimchee on the mind)
It just got a light saute and wilting
Meanwhile, i drained and rinsed some french lentils for the protein..
Using the same pan with some wxtra garlic and vegetable oil, i started to fru the dry jntil the pan was hot and in went the two eggs
Right here..you have to move your spoon or whisk or whatever fast and kinda whip the eggs and rice so its not egg clumped in rice like regular fried rice…its egg coated fluffy rice…and its creamy! I love it
Here is a dressing of toasted garlic, red pepper flakes, ginger, tamari, rice vinegar and a little vegetable oil
Here it is all composed with the dressing over it..i ate mine warm but jims is sitting at room temp until he returns from (surprise!) doll club meeting…i had the oven warmed but that will kill the greens.
I really did enjoy this meal as i often do when solo….it eveolved to such a degree that i have a peeled reed avocado that didnt get used…
Omelettes…thats what they used as a substitute in the absence of anything gluten free in france.
I had some leftover ratatouille and left over tomato-cannelini sauce so i threw them together for the side.
The salad’s mise en place
Gonna let it marinate with thyme, olive oil, and vienegar
At serving it just gets tossed onto the lettuce bed
The omelette’s mise ( it was two eggs each omelette with a splash of olive oil and a tablespoon if sour cream) including garlic scapes and fresh basil:
Throw the beany mixture on the side and voila! My power burner is a little too much on the le creuset pans for an omelette..thus the darkness but it still tasted lovely…basil chiffonade and garlic scapes in it and on top
Of course a south of France rose…
Plus some olives to nosh and dinner is made!
Been out of town (those posts to come) so trying to eat light and get life back in track.
Grilled cheese and salad
Portabella and brie…needs something! The brie isnt salty so it really needed a touch of salt
Beans, green lettuce, avocado, tomato, brie chunks, a few pepperonxini…some penzeys greek and tuscan blends with olive oil and tarragon white balsamic
Add some gluten free croutons
And here she is!
Coincidence…i had a plan inspired by kevins closet cooking but the only gluten free soy chorizo is the wrong texture…i havent made pasta in a bit so i went that route…
First i gathered sauce ingredients:
Gluten free pasta
Some cheese..i love this brand… Feta tastes like feta but the texture is more like jack
With a canned speed it up:-)