Ode to Toast

From Alice's Kitchen

Here are just a few of my favorite toast meals/snacks.

This toast makes a very satisfying breakfast.  Toast up your favorite bread and smear it with nut or seed butter.  Add thinly sliced apple, nectarine, strawberries, peach, kiwi (you get the idea) Sprinkle with some hemp seeds, cacao nibs and sea salt.  

This toast makes a filling lunch.  Toast up your favorite whole-grain bread.  Mash an avocado on a plate using a fork.  Add some thawed frozen peas and mash them up a bit with the avocado.  Spread the avocado/pea mixture onto the toast.  Add some sliced tomatoes and sprinkle with Everything But the Bagel seasoning.  Serve along with some fresh seasonal fruit.

I'm thinking this one is my favorite.  Toast up your favorite whole-grain bread.  Mash up an avocado using a fork.  Smear it on the toast.  Drain some of the liquid from your favorite kimchi.  Spoon the kimchi over the top of the avocado.  Serve this open face sandwich with seasonal fruit.

Cooked Ramen Noodle Salad with Kimchi (vegan)

Recipe from From My Bowl

Husband-Tested in Alice’s Kitchen

Make 4 servings

Here’s a quick-to-make dinner for those busy weeknights that is very satisfying.  I added some leftover peas to the salad for a little extra boost of fiber and protein. 

6 ounces ramen noodles (discard the flavor packets)

½ head Napa cabbage, finely chopped (about 6 cups)

2 carrots, peeled and cut into noodles or matchsticks (you could also just use the largest holes on a box grater)

2 scallions, thinly sliced

1 ½ cups kimchi**, roughly chopped

1 clove garlic, minced

2 Tablespoons low-sodium tamari

1 Tablespoon toasted sesame oil or 2 Tablespoons tahini (I used tahini)

½ to 1 cup peas or edamame (optional)

¼ cup toasted sesame seeds

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions.  Drain and rinse the noodles with cold water, to prevent them from sticking.

In the meantime, prepare the cabbage, carrots, scallions, kimchi, and peas, if using.  Place the garlic, tamari and the sesame oil (or tahini) in a jar with a lid.  Shake vigorously until the ingredients are well incorporated.  Toss the noodles, veggies and dressing in a large bowl until well mixed.  Sprinkle with the toasted sesame seeds and serve.

**Not all kimchi is vegan, so if you wish the dish to be vegan, be sure to read the label. 

Kimchi Deviled Eggs

In this lunchbox, you’ll see Kimchi Deviled Eggs,
some smoked salmon pieces,
rice crackers and some Homemade Coconut-Buckwheat Granola.

Recipe from eatingwell.com

Husband-Tested in Alice’s Kitchen

Makes 24 servings

I love kimchi. Kimchi is a traditional fermented Korean side dish made with pickled cabbage and other vegetables.  It is the national dish of Korea. The heat and spiciness will of course depend upon the kimchi that you use. I usually keep a jar of kimchi in the fridge to use as a garnish or to make KimchiFried Rice or Kimchi Stew withChicken and Tofu.  When I saw this recipe in a magazine, it sounded quite yummy and it is!  I love the fact that the filling calls for yogurt as well as mayonnaise, which reduces the calories and fat.  Happily, there was a bit of filling leftover and I used that as a dip for veggies the next day.  These eggs would make a great dish to serve at a party.  Since there was no party, I halved the recipe and used the eggs for a tasty lunch through the week.  

12 Hard-Cooked Eggs

¼ cup non-fat plain Greek yogurt

¼ cup mayonnaise

1 Tablespoon minced shallot OR scallions

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

¼ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

2 Tablespoons finely chopped kimchi

2 teaspoons Korean chili paste (“gochujang”) OPTIONAL (I didn’t have any of this.  I’m sure it would be a lovely addition, but the eggs tasted just great without it.)

Scoop out the yellows from the eggs and place them in a food processor along with all the rest of the ingredients.  Process until it is smooth.  Using a small scoop, a spoon, or a piping bag, put about 1 Tablespoon of the filling in each egg white half.  Garnish with minced scallions, if desired.  If you have any extra filling, use it as a sandwich spread or a dip for vegetables.

In this lunchbox, you’ll see Kimchi Deviled Egg Filling, some carrot and celery sticks for dipping,
some fresh pineapple chunks, and some
purchased Millet & Flax Cinnamon Chips.

Kimchi Fried Rice

5-6 Servings (1 cup each)

Recipe from Pinch of Yum

Husband-Tested in Alice’s Kitchen

To me this is comfort food.  Kimchi is a traditional fermented Korean side dish made with pickled cabbage and other vegetables.  It is the national dish of Korea. You can usually find kimchi in jars or plastic bags in the refrigerated section of the grocery store. The heat and spiciness will of course depend upon the kimchi that you use.  You can omit the soy sauce called for in the original recipe, if you wish, because kimchi can be high in sodium.  Have your ingredients prepped before beginning because this delicious dish comes together quickly.  It’s quite satisfying on its own or it can be served as a side dish for a lean protein such as roasted salmon.  Serve this meal with a cold crispy fruit (grapes or Clementine oranges come to mind) to round out your dinner.   

Olive oil

2 cloves garlic, minced

1 Tablespoon fresh ginger (I use the minced from a jar.)

2-3 cups leftover cooked brown rice

2 cups frozen peas and carrots

1 cup kimchi (more or less to taste) (Kimchi usually comes in a jar.)

2 Tablespoons soy sauce (optional)

3 beaten eggs*

1 Tablespoon chili paste or sriracha sauce (optional)

1 Tablespoon sesame seeds for topping (optional)

1-2 scallions, thinly sliced (optional)

Heat a swirl of oil in a large skillet over medium high heat. Sauté the garlic and ginger until fragrant.  Add the rice, peas and carrots, kimchi, and soy sauce (if using.)  Stir-fry for a few minutes or until everything is warmed and sizzling.  Make a well in the center and add the eggs. Scramble the eggs in the center of the pan and then mix them throughout the rice.  Serve with the sriracha sauce, sesame seeds and/or scallions, if you like. 

*You can fry the eggs in a separate pan, sunny-side up or poach the eggs if you prefer and then top the fried rice with the eggs.  This doesn’t work so well if you plan to have leftovers.

Kimchi Fried Rice served along with crisp cold seedless grapes and leftover roasted salmon. To roast salmon fillets, set the oven to 450F and cook the salmon (drizzled with olive oil and sprinkled with salt and pepper) for about 8 minutes.