All posts tagged: avocado
Kimchi | Nachos
Kimchi nachos are a thing and they are really dynamite. KA-BOOM. The totally cook a rific thing about these is that you can dress them up just like any other nachos: to your preference. Mine were vegetarian but you can add meat or your own cheese. One thing you do want to do, however, when heating the ingredients up all together, is do use an oven, not a microwave. I’m not quite sure how good kimchi would be in the microwave and what on earth it would smell like afterwards. (Your microwave, I mean.) Plus, it gives the chips a bit more crisp, rather than sogginess.
California | DakGalbi
I have sung the high praises of dakgalbi before here. I absolutely love this meal, as do many of my co-expats here in Korea. I upped the game on this one, as you do, with a bit of cooling avocado and crunchy pumpkin seeds to pair with the spicy love of the dakgalbi sauce. The only change I would make is this: In the restaurant you start eating the meal (its cooked in front of you on the table) as soon as the chicken is ready. That way, the chicken is perfect and it allows the veggies to continue to cook to softness. Unfortunately, I didn’t think of that and should have adjusted for the time it takes to cook the veggies. I’m going to change the directions just a bit from how I cooked it so that your chicken and vegetables will be cooked well. Ingredients for two: 3 chicken breasts, cut to bite sized pieces 2 tbsp soju (or refined rice wine) 1/4 tsp ginger powder pepper to taste 1/2 onion 1 small …
Summer Fruits |Salad|
I got a beautiful bunch of some summertime fruits from a friend and needed to eat them up quickly. A salad is a rock solid way to throw them all together and eat them while feeling good about your dinner. The star of this show was the freak on the outside-beauty on the inside dragon fruit. This fruit has a lovely, mild taste and is a bit like a kiwi in texture. It combined like a champ with the other fruits. To eat you just cut off the crazy green outside with a pairing knife. After you cut up the fruit, the fuschia skin simply peels off. It’s all much easier than it looks. I had this salad with a little roasted duck on the side but on its own is also incredibly flavorful. I just love my proteins. For the Salad: Lettuce Red onion Avocado Dragonfruit Nectarine Hazelnuts, halved For the Dressing |for 2|: 1/2 cup of olive oil 1 tablespoon lemon salt + pepper to taste black + white sesame seeds bit of dill Recipe Adapted From: …
Avocado + Tuna |Brown Rice Bowl|
This is a delicious, speedy healthy meal to make and eat for a working girl like myself. But, its not a sexist meal, its inclusive and kind…it can be for anyone! 🙂 Ingredients: 1/2 an avocado, diced 1 cup of cooked sprouted, brown rice 1/2 cup of shredded, roasted kim 1/2 cup tuna in oil 1 teaspoon sesame oil (optional) sesame seeds (optional) Directions: Top all your ingredients on top of the brown rice. Mix it up. Drizzle sesame oil and sprinkle sesame seeds.