Kimchi Fried Rice

Recipe adapted from Dennis Lee, Namu Gaji, San Francisco
from TastingTable

serves 4

INGREDIENTS

1 stick unsalted butter
3 hot dogs, halved lengthwise and thinly sliced crosswise (about 1 cup)
6 bacon strips, thinly sliced crosswise (about 1 cup)
1 yellow onion, thinly sliced
4 cups cooked and cooled rice (preferably Koshihikari)
1 teaspoon fine sea salt
1 tablespoon toasted sesame oil
4 cups napa cabbage kimchi
¼ cup gochujang (Korean chile sauce) or substitute 2 tablespoons Sriracha
4 teaspoons extra-virgin olive oil, divided
4 large eggs
1 green scallion top, thinly sliced
1 tablespoon kizami nori (thinly sliced nori; optional)  

DIRECTIONS

1. In a wok or a large skillet set over medium-high heat, add the butter, hot dogs, bacon and onion and cook, stirring occasionally, until the onions are translucent, 4 to 6 minutes. Mix in the rice and salt, then add the sesame oil and cook for 1 minute without stirring. Continue to cook, stirring occasionally, until the rice is slightly browned and heated through, 6 to 8 minutes.

 2. Add the kimchi and stir until incorporated. Add the gochujang and cook, stirring frequently, until it starts to caramelize and stick to the bottom of the pan, 1 to 2 minutes. Turn off the heat and divide the rice among 4 bowls.

3. In a small skillet set over medium heat, warm 2 teaspoons of the olive oil. Carefully add two eggs and fry until the whites are set and the yolks are still runny, about 1½ to 2 minutes. Use a spatula to transfer the eggs to two of the bowls of rice. Repeat with the remaining oil and eggs. Sprinkle some of the scallion and nori over each bowl and serve.

Kombucha Tea

from Fab Fit Fun

• Obtain a symbiotic culture of bacteria and yeast (SCOBY) from a GT Synergy Bottle (can be bought at health food stores). Pour the bottle into a glass jar or container.
• Boil about 12 cups of water.
• Take it off the heat and allow it to cool for 2-5 minutes.
• Add five bags of black or green tea (Nadine always uses green tea because of the health benefits of green tea — antioxidant, anti-cancer, anti-aging, just to name a few). She combines it with other teas like Rooibos tea (“antioxidant-rich, vitamin-rich”), rosemary (“great for memory”), and spearmint (“wonderful for digestion” and has a relaxing effect).
• Add 1 cup of sugar to the tea. You can use refined white sugar, but Nadine prefers whole cane sugar because of its nutritional benefits.
• After about 30 minutes, strain the tea — if you use loose-leaf tea, make sure all the herbs are strained out so as not to irritate the SCOBY.
• Stir the sugar around in the tea.
• You will want the tea to cool down to room temperature before you add it to the SCOBY.
• Once the sweetened tea has cooled down, add the tea to the jar with the SCOBY.
• Cover with a thin cloth towel or paper towel so that no particles get in but it can breathe. Secure the towel with a rubber band.
• Leave in a dark place, like the cupboard.
• Leave for about a week and then you can try it to taste. If you like it, drink it straight from the bottle or pour into another container and put it in the refrigerator for later drinking.

Almond Blast Oatmeal

from Fab Fit Fun

Ingredients:
1/2 cup steel cut oats
1 cup light coconut milk, unsweetened
1 cup almond milk, unsweetened
2 teaspoons dry coconut flakes, unsweetened, low fat
1 tablespoon cocoa powder, unsweetened
1/4 cup almonds (optional)

Directions:
1. In your slow cooker, combine the oats, coconut milk, almond milk, coconut flakes, and cocoa powder and whisk until the cocoa powder is well incorporated into the milk.
2. Cook on low for 4-5 hours, or until liquid is completely soaked up by the oats.
3. When finished, stir in the almonds (optional), allow to cool and serve.

Nutrition Information:
Makes approximately 2 cups
Serving Size: 1/2 cup
Calories: 129
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 72mg
Total Carbohydrate: 14g
Dietary Fiber: 3g
Sugars: 0g
Protein: 5g