Kimchi Tofu Egg Fry

I've been running on one whirlwind after another. Between flying back and forth from the Southwest and fighting a weird flu-cold thing and THEN throwing a fantastic Sock Hop for the 100 families I work with, there hasn't been a whole lot of time for creativity on my plate. But, last weekend I had the house to myself and kimchi in the fridge. I knew I wanted to try something new. And I also knew I had to cook for only my self. It was time to take a chance. Get that fermented cabbage into a fry pan with some tofu and put some fried eggs on top. This recipe is surprising AND delicious. Get ready to treat your self. And yes, please say that in a tone that Donna would on Parks & Rec.

INGREDIENTS

• 1/4 cup fried tofu
• 1/4 cup kimchi
• 1/2 tsp Chili powder
• Dash of salt
• 2 eggs
• 1 tablespoon oil

DIRECTIONS

Slice a 1/2 inch slab of semi-firm tofu. Cut into cubes. Grab a medium-sized fry pan and heat 1/2 tablespoon oil over medium-high heat. Once hot enough, put the cubes of tofu into the pan, and let those babies fry! Season with chili powder and salt. 

Once the tofu starts to brown, get that kimchi into the pan. Stir fry for 4-5 minutes. You'll know everything is ready when the tofu is very firm and golden all over. Clear the pan.

Then put the other 1/2 tablespoon in the pan and heat over medium heat. Crack two eggs directly into the pan, and fry! Season with a dash of chili powder and salt. 

Layer the tofu and kimchi onto a plate and place the fried eggs on top. Serving with sriracha is recommended! 

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Eat well! Be well!

xxoo,

Karen

Breakfast Fried Rice

A couple weeks ago I woke up inspired. I had less than an hour to get ready for work, but I just NEEDED a fresh, fun, filling new breakfast. I looked into my fridge. I usually dread this ritual because my fridge is not always the most cohesive and useful tool in my kitchen. Ha, that's some truth for you right there. Something that I always need to work on is details. It takes a lot of patience and willingness to see the bigger picture when you're setting up your fridge. Have you washed, sliced, prepped your fresh fruits and veggies? Did you cook your grains ahead of time?

It's a lot of work. Work that I usually don't have time for, or at least don't make time for. 

But that morning a couple of weeks ago, the stars aligned and I had just the right combo of items already prepared to have that fresh, fun, filling new breakfast. So there I was in my PJs, with ten minutes left to go until I needed to be in the car headed to work, taking pictures of this awesome breakfast on our deck. I just had to share it with you. 

It's fried rice with 2 eggs instead of just 1, wilted greens and roasted sweet potato. And I mean, wow, I can't wait to have it again.

INGREDIENTS

• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt & Pepper to taste 
• 1 cup roasted sweet potato, sliced into small chunks
• 1/2 cup brown rice, cooked
• 1 handful greens (about 1 cup)
• 2 eggs, scrambled 
• Feta cheese for topping, optional
• Hot sauce for topping, optional

DIRECTIONS

Start with a large pan and heat the olive oil and garlic over medium-high heat. After about 1 minute. Dump the sweet potatoes into the pan and begin to stir fry. To learn how to roast the sweet potatoes, click here. Cook for about 5 minutes. 

Next, add the rice to the pan. Cook for another 2 minutes and then add the greens. Add some salt and pepper to your liking. Once you see the greens wilting, push everything to the side. Whisk the eggs and add them to the newly cleared space in the pan. Scrape the eggs back and forth on the pan until the set. 

Once the eggs are set, combine everything. Cook for just a little while longer until the eggs show a little brown-ness. Get a bowl out, top with fresh radish, hot sauce, feta. Serve with fresh fruit and fresh coffee. Now breathe in the morning and know you've done something good for yourself. 

Enjoy!

And remember, sometimes that extra effort is totally worth it.

xoxo,

Karen

Spinach Mushroom Omelet [ 4 Mom ]

Last week I got a call from my mom. It had been raining, and she was running to the car. Long story short, she fractured her leg in THREE PLACES! Now, she is stuck elevating her leg and catching up on cooking shows. Even though her and I love slow mornings watching the Cooking Channel, we both share the need to be on the move. To help distract her, I decided to come over and cook her a surprise breakfast. Luckily, her pain level was down a little and she could enjoy the omelet I made. I knew she needed something fresh, filling, and flavorful. So grab some butter, some eggs, crimini mushrooms, and spinach. (Yes, I am in LOVE with mushrooms now...!)

Let's get down to business. Grab two saute pans, a medium bowl, whisk, cutting board, and sharp knife. The trick to cooking GREAT eggs is to keep things simple. Cook your veggies separately before adding in. Keep the heat low, and use lots of butter. And because we are making an omelet, don't move the eggs around too much. You ready? I am!

Spinach Mushroom Omelet
INGREDIENTS

• 2 tablespoons butter
• 3 large eggs
• 1 large handful spinach, roughly chopped 
• 1 cup crimini mushrooms, roughly chopped 
• 1/4 cup grated parmesan cheese (optional)
• Salt and pepper to taste

DIRECTIONS

1. Crack three eggs into a medium bowl and whisk vigorously. You want them to look a little foamy. Set aside.
2. Roughly chop spinach and mushrooms. 
3. Grab one saute pan and heat 1 tablespoon butter over medium heat. Once melted, add mushrooms and a pinch of salt and pepper. Saute and stir for about 5 minutes. Add spinach, saute until just wilted. Turn heat to low.
4. Grab the other saute pan and heat another tablespoon of butter over medium-high heat. When the butter stops sizzling, then you know it's time for the eggs. 
5. Add the eggs and swirl the pan so they coat the bottom. Let them cook on medium low. Once the eggs look set (about 4 minutes), use a spatula to loosen the eggs from side of the pan. Then use a flipper and flip the omelet! Cook for 1 more minute (add cheese at this point if you want!) Note: if you do not want to flip the eggs, check out the Kitchn for different technique. 
6. Add the veggies and fold the sides of the eggs inwards. 
7. Take off the pan and serve!

Hope this brightens your day. I'm pretty sure it brightened my mom's (and mine)!

Enjoy and follow by email below :)

xoxo - karen