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HEALTHY VEGGIE KIMCHI RICE WITH HAPPY EGGS

Carmencitta Magazine HEALTHY VEGGIE KIMCHI RICE WITH HAPPY EGGS 1

INGREDIENTS

  • 1-2 Tablespoon oil (peanut oil gives this great flavor!)
  • ½ cup onion- diced
  • 2 teaspoons finely chopped ginger
  • 1 cup chopped veggies (optional) of your choice: mushrooms, red bell pepper, zucchini, peas, carrots
  • ½ cup kimchi- chopped
  • 2 cups day-old cooked rice
  • salt to taste
  • ½ teaspoon soy sauce (optional, only if necessary)
  • pepper to taste
  • ¼ cup chopped scallions
  • ⅛ cup cilantro
  • 2 large eggs
  • 1-2 Tablespoons oil for frying eggs (or poach)
  • Garnish – Sriracha Sauce and fresh cilantro

INSTRUCTIONS

  1. In a large skillet, heat the oil over medium-high heat.
  2. Add onion and saute for 2-3 minutes, stirring, then turn heat down to medium.
  3. Add ginger and veggies. Saute until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
  4. Add chopped kimchi, and cook until heated through, about 1-2 minutes.
  5. Add rice, and continue cooking and stirring until warm and combined, about 3 more minutes.(Add a bit more oil or a little water if too dry.)
  6. Add salt, taste and adjust. *Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce.
  7. Stir in the scallions.
  8. You could also stir in a handful of greens at this point, like baby spinach or arugula.
  9. Divide among two large bowls.
  10. Wipe the skillet out with a paper towel and add 2 tablespoons of oil to the pan heat over medium-high heat.
  11. Crack the eggs into the skillet, sprinkle with a pinch of salt and cover with a lid.
  12. Cook until the egg white is cooked through and the yolk is just set. (or flip to cook over easy).
  13. Place each egg on top of the Kimchi rice.
  14. Sprinkle with cilantro and a generous squirt of Sriracha sauce.
  15. Serve immediately, breaking the yolk and letting act as a sauce over the rice.

LIGHTNING SPEED PHOTON SOUP

Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 1

INGREDIENTS

  • Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 24 cups beef, chicken or veggie broth
  • 4-5 thin slices of ginger (OK to leave peel on)
  • 1-2 rough chopped garlic cloves (optional)
  • 4-5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
  • ½ teaspoon Chinese Five Spice
  • ¼ teaspoon cracked pepper
  • 12- 14 mini wontons (or to your preference)
  • 2 cups greens – optional ( chopped kale, bok choy, arugula, mizuna)
  • Splash of soy sauce
  • Splash of fish sauce
  • generous pinch of sugar
  • Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil.

INSTRUCTIONS

  1. Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 3Place stock, ginger, garlic, scallions (white parts only), 5 Spices, and pepper into a medium pot and bring to a boil.
  2. Add frozen wontons and return to a boil.
  3. Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones).
  4. Add greens (optional)
  5. When wontons float, they should be done.
  6. Add the green scallions, soy sauce, fish sauce and sugar.
  7. Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.
  8. Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.

Panda Express Chow Mein Copycat

Carmencitta Magazine - Panda Express Chow Mein Copycat 1

Carmencitta Magazine - Panda Express Chow Mein Copycat 2Ingredients:

1 lb packaged yakisoba
3-4 tablespoons oil
1/2 yellow onion, sliced
8 oz cabbage, sliced
2 oz celery, cut into small pieces
2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce

 

 

Carmencitta Magazine - Panda Express Chow Mein Copycat3Method:

Discard the seasoning packages of the yakisoba noodles. Loosen up the yakisoba and set aside.

Heat up a wok or skillet over high heat, add the oil when it’s heated. Add the onion, cabbage, and celery into the wok, stir fry and toss continously until the vegetables become soft and some of them are sligthly charred. Add in the noodles and stir a few times before adding the soy sauce and oyster sauce. Stir continuously to combine all the ingredients in the wok. Dish out and serve immediately.

STUFFED POBLANO PEPPERS WITH AVOCADO-CILANTRO SAUCE

Carmencitta Magazine - STUFFED POBLANO PEPPERS WITH AVOCADO-CILANTRO SAUCE
Ingredients
6 whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
1 sweet potato- 2 Cups, small dice
1 corn on the cob, shucked, kernels cut
1 C finely diced onion
4 garlic cloves- rough chopped
1 C cooked black beans
¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
1 T Cumin
2 tsp coriander
½ tsp chile powder
½ tsp kosher salt
⅓ C chopped cilantro

Carmencitta-Magazine-STUFFED-POBLANO-PEPPERS-WITH-AVOCADO-CILANTRO-SAUCE-2

Avocado cilantro sauce
⅔ C Avocado
⅓ C cilantro
2/3 C water- plus more as needed
½ teaspoon kosher salt
1 tsp coriander
⅛ C lime juice
2 garlic cloves
cracked pepper

Carmencitta-Magazine-STUFFED-POBLANO-PEPPERS-WITH-AVOCADO-CILANTRO-SAUCE-1-

Instructions
Preheat oven to 400F. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.

Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.

Shuck the corn and cut the kernels off the cob.

Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.der and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 F oven for 5-10 minutes —or longer to melt the cheese in the filling.

Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!

Details

Prep time: Cook time: Total time: Yield:4-6

Best-Ever Pineapple Cookies (Pineapple Tarts)

Best-Ever Pineapple Cookies (Pineapple Tarts)
Best-Ever Pineapple Cookies (Pineapple Tarts)
Ingredients:

3 sticks butter (350 g) unsalted butter, at room temperature
3 1/2 oz (100 g) sweetened condensed milk
2 egg yolks
18 oz (500 g) all-purpose flour or plain flour

Pineapple Filling:

2 whole pineapples (8 lbs / 3 1/2 kg) or 5 lbs (2 1/2 kg) pineapple flesh
1/2 tablespoon cloves, optional
1 – 1 1/2 cups (250 – 300 g) sugar, or to taste
1 tablespoon lemon juice

Egg Wash:

2 egg yolks
1/4 teaspoon condensed milk
1/2 teaspoon oil

Method:

Best-Ever Pineapple Cookies (Pineapple Tarts)Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.

Best-Ever Pineapple Cookies (Pineapple Tarts)Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
Read more at http://rasamalaysia.com/best-ever-pineapple-cookies-pineapple-tarts/#FKvKaKzcwKsSam5y.99

Seri Muka

Carmencitta-Magazine-Seri-Muka-1
Ingredients:

Carmencitta-Magazine-Seri-Muka-4

For Bottom Layer:

Carmencitta Magazine - Seri Muka 3

300 g glutinuos rice (soak for 30 minutes in water)
200 ml thin coconut milk (100ml coconut milk plus 100 ml water)
2 screwpine (pandan) leaves (optional)
1 teaspoon salt

 

For Top Layer:

Carmencitta-Magazine-Seri-Muka-2

200 ml thick coconut milk or coconut cream
2 large eggs plus 2 egg yolks
170 g sugar
100 ml pandan/screwpine juice (from 8-10 pandan leaves)
5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

Sweet tart blueberries

Carmencitta Magazine - Sweet tart blueberries 1
INGREDIENTS
  • Carmencitta Magazine - Sweet tart blueberries 21½ Cups Black Barley – or grain of your choice
  • 2 Cups blueberries
  • 1 Fennel bulb, shaved thinly
  • 1 bunch watercress
  • 1 Orange, peeled and segmented, or sliced
  • ¼ Red onion, thinly sliced
  • 1 Avocado, sliced
  • ¼ C walnuts
  • Citrus Bee Pollen Dressing
  • ½ C fresh orange juice
  • ¼ C olive oil
  • ⅛ Cup finely chopped red onion or shallot
  • 2 T red wine vinegar
  • 1 T honey
  • ½ teaspoon kosher salt
  • 1 teaspoon bee pollen ( optional)
INSTRUCTIONS
  1. Place black barley in a medium pot with 4 Cups water. Bring to a boil, turn heat down to low, cover and simmer one hour, until cooked al-dente. Drain and chill.
  2. Prep all the veggies, taking care to thinly slice the fennel bulb and red onion.
  3. ( I often use a sharp vegetable peeler or mandolin.)
  4. Carmencitta Magazine - Sweet tart blueberries 3Divide Black Barley among 4 bowls.
  5. Divide the rest of the ingredients- blueberries, fennel bulb, red onion, watercress, avocado, orange slices and walnuts – among the bowls.
  6. Make the dressing -stir all the ingredients together in a small bowl.
  7. Divide the dressing among the bowls, drizzling over all the ingredients.
  8. Enjoy!

WARM POTATO SALAD W/ MUSTARD SEED DRESSING

carmencitta Magazine - WARM POTATO SALAD W MUSTARD SEED DRESSING 1
INGREDIENTS
  • 2 pounds tiny baby potatoes
  • 1 cup chopped scallions
  • ½ cup chopped cornishons
  • 4 Tablespoons whole grain mustard
  • 1 Tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon caraway seeds, lightly toasted
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cups baby arugula
carmencitta Magazine - WARM POTATO SALAD W MUSTARD SEED DRESSING 2
INSTRUCTIONS
  1. Blanch the potatoes in a pot of boiling water until tender, about 20 minutes.
  2. Chop the scallions and cornishons, and place in a bowl.
  3. Add the blanched potatoes.
  4. Add the mustard, olive oil, caraway seeds and gently mix.
  5. Stir in the salt, pepper and arugula.
  6. Place in a serving bowl and serve warm or at room temp. Salad can also be served chilled.

CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
INGREDIENTS
  • Hazelnut Crust
  • 1 cup hazelnuts
  • 1¼ cups quick oats
  • ¼ teaspoon salt
  • ⅓ cup coconut oil- melted ( or butter)
  • 2 Tablespoons maple syrup, rice syrup or honey
  • Filling
  • 3.5 ounces chocolate ( 65% cocoa or less)
  • ¼ c water
  • ½ block silken tofu ( firm or extra firm)
  • 1 tablespoon maple syrup
  • 1-2 teaspoons kahlua ( optional)
  • 1 teaspoon vanilla
  • Garnish with ….shaved chocolate, toasted hazelnuts

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART 1( VEGAN & GF)

INSTRUCTIONS
  1. Preheat oven to 350 F
  2. In a food processor, place hazelnuts, oats, and salt. Process until it’s sand-like in consistency. It doesn’t have to be super fine.
  3. Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated.
  4. Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round( with removable bottom) taking your time to press into every nook and cranny. It should be ⅓ inch thick.
  5. make sure to clean up edges, with uniform thickness. Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
  6. While the tart shell is baking, make the filling.
  7. In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
  8. Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. Process until smooth and creamy.
  9. Set aside.
  10. Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
  11. Top with hazelnuts, and using a vegetable peeler, shave dark chocolate over top.
  12. Refrigerate 2 hours or overnight.
  13. Crust will surprisingly remain crisp.
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

Honey BBQ Chicken Wings

Carmencitta Magazine - Honey Barbecue Chicken wings - 2
Ingredients:

2 lbs frozen party wings, thawed
Salt
Ground black pepper

Honey BBQ Sauce:

4 tablespoons bottled Barbeque sauce
1 tablespoon honey
1/2 – 1 teaspoon Sriracha Sauce

Method:

Carmencitta-Magazine-Honey-Barbecue-Chicken-wings-1

 

Preheat oven to 400ºF.

Rinse the chicken wings and pat dry with paper towels. Transfer to a large bowl and toss with some salt and black pepper. Line a baking tray with aluminum foil and then place a baking rack on top. Arrange the wings in a single layer on the rack, as pictured below.

Bake, rotating pan half-way through, until fully cooked and crispy, about 45 to 50 minutes. Make sure you keep checking on them.

Mix all the ingredients for the Honey BBQ Sauce in big bowl.

When the chicken are done, transfer them out of the oven and add to the Honey BBQ Sauce. Toss a few times to coat well. Serve immediately.

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