Monday, June 29, 2020

Garlic Onion Cauliflower Rice with Egg

  • 5 cloves garlic, sliced
  • 1/2 onion, sliced
  • 1 cup green onion, chopped
  • 1 bag cauliflower rice (12 ounces)
  • dash of salt
  • dash of pepper
  • egg
  • olive oil
  1. Prepare ingredients as described above (slice, chop).
  2. Add oil to pan.
  3. Add garlic, stir fry, until fragrant and slightly cooked.  Remove from pan.
  4. Add onions, stir fry until translucent.
  5. Add salt and pepper to taste. Remove from pan.
  6. Add cauliflower rice.  Break lumps down, stir fry, and cover for even cooking.
  7. Add garlic and onions back to pan and combine with cauliflower rice.
  8. Fry egg in a separate pan.
  9. Scoop desired amount of cauliflower rice onto serving plate. Top with fried egg.
  10. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Garlic Onion Cauliflower Rice with Egg (sped up for IG)
YouTube post of this video: Garlic Onion Cauliflower Rice with Egg

Saturday, June 20, 2020

Beanless Turkey Chili

This is paleo-friendly. No beans included.

I usually add zucchini to this, but I didn't have any and I wasn't in the mood for a trip to the store.  I've been trying to eat less carbs, so I had the chili on a bed of mixed greens instead of rice.  Delicious!

Here's my recipe.

  • 1 package ground turkey (approximately 2 pounds)
  • 1/2 onion, chopped
  • 4 cloves garlic, sliced
  • 1 can diced tomatoes
  • 3 bell peppers, cut into bite-size pieces
  • 1 cup cherry tomatoes, halved
  • 2 Tablespoons cumin
  • 2 Tablespoons chili powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • salt and pepper to taste
  • 2 dashes of parsley
  • 1-1/2 teaspoon cayenne pepper (optional, but I like the heat)
  1. Prepare ingredients as described above (chop, slice, etc.)
  2. Brown ground turkey.
  3. Add remaining ingredients. Mix well, cover, simmer for 15-20 minutes.
  4. Stir one more time.
  5. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Beanless Turkey Chili (sped up for IG)
YouTube post of this video: Turkey Chili (full video with captions)

Saturday, June 13, 2020

Pesto Sun-dried Tomato Turkey Meatballs

I found this tube of pesto paste on Amazon  and was excited to create something with it.  The ingredients are basil, sunflower and olive oils, salt, pine nuts, and garlic.  I was on a whole 30 journey at the time so this was perfect.

Here's the recipe for my meatballs.

  • 5 cloves garlic, chopped
  • 2 pounds ground turkey
  • 1/3 cup sun-dried tomatoes, sliced
  • 1 tube pesto paste
  1. Prepare ingredients as indicated above (chop, slice).
  2. Combine everything well.
  3. Scoop balls and lay them out in a pan, spaced out 1-2 inches.
  4. Bake at 400 degrees for 30 minutes.
  5. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Pesto Sun-dried Tomato Turkey Meatballs (sped up for IG)
YouTube post of this video: Pesto Sun-dried Tomato Turkey Meatballs (full video with captions)

Wednesday, June 10, 2020

Salmon with Eggplant Paprikash

My father gave me a bunch of organic, homegrown eggplant.  I already made one of my favorite recipes, tortang talong, with it and I didn't want to make it again.  I have this problem where I will have something over and over again until  get sick of it and don't want to have it for a long time. 

I made this really good chia seed pudding three or four years ago.  It was so delicious, that I made it again and again, until I had enough.  Until today, I'm still tired of it.  I don't want to do that with tortang talong.  Here's my post about tortang talong, if you're interested.

So, I searched recipes for eggplant and found this Salmon Paprikash.  Here's the link to the original recipe:  I didn't have fresh tomatoes on hand, and made some modifications. It was pretty good. 

Here's my version.

  • 1/2 onion, sliced
  • 2 cloves garlic, sliced
  • 2 eggplants, chopped into 1-2 inch pieces
  • 1 Tablespoon paprika
  • 1 Tablespoon tomato paste 
  • 2 cups water
  • 1 salmon filet, 4-5 ounces
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  1. Prepare ingredients as described above (chop, slice, etc.)
  2. Heat pan. Add onion and garlic and stir fry until fragrant.
  3. Season salmon with salt, pepper, and olive oil. Rub in and airfry at 400 degrees for 20 minutes.
  4. Add eggplant to pan with onions and garlic.
  5. Add paprika, tomato paste, and water to pan.
  6. Season with a dash of salt, pepper, and dried parsley.
  7. simmer until liquid is reduced and thickened.
  8. Top with airfried salmon.
  9. Enjoy!

Watch me make it.

IG: @abundanceofvegetables
IG post of this video: Salmon with Eggplant Paprikash (sped up for IG)
YouTube post of this video: Salmon Paprikash (full video with captions)

Monday, June 8, 2020

Abundance of Vegetables Soup

Idk, I don't have much to say about this.  It's a soup with an abundance of vegetables and a chicken apple sausage that I slightly burned. Lol!  Don't burn your sausage. Haha! 😝

  • 1 chicken apple sausage, cut into bite-sized pieces and air fried
  • 2 cloves garlic, sliced
  • 1/2 onion, chopped into big pieces
  • 1/2 bunch celery, cut into bite-sized pieces
  • 1/2 cup cherry tomatoes, halved
  • 1 cup carrots, chopped into bite-sized pieces
  • 4 cups cabbage, sliced
  • 1/2 cup bell pepper, chopped into bite-sized pieces
  • 2 Tablespoons tomato paste
  • 4 teaspoons chicken boullion paste
  • 4 cups water
  • 4 bay leaves
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 Tablespoon dried parsley
  1. Prepare ingredients as indicated above (chop, slice, etc.)
  2. Add everything to slow cooker.
  3. Cook on low for 8 hours.
  4. Enjoy!
IG: @abundanceofvegetables
IG post of video: Abundance of Vegetables Soup (sped up for IG)
YouTube post of this video: Abundance of Vegetables Soup (full video with captions)

Saturday, June 6, 2020

Tortang Talong (roasted, battered eggplant)

I really thought I had a blog post with a recipe about this already.  Upon review, I found out I did not! 

Tortang talong is a filipino dish, traditionally made by roasting whole eggplants directly on burning, hot coals.  The eggplant skins blister and the flesh cooks inside.  They are then covered to let sweat, which makes it easier to peel the skins off.  The skins are peeled,  the eggplant flesh is flattened, battered with an egg mixture, and pan-fried.  It's typically served with sides of rice and a tomato fish sauce salsa.

To save time and for added convenience,  I air fried my eggplant.  Poking holes all around the skin ensures that the eggplant won't explode during cooking.  I have been on a whole 30 journey, so I didn't eat this with rice.  Instead, I had a kale salad with olive oil and balsamic vinegar, topped with chicken salad and halved tomatoes, and a few sticks of celery. 

Without further adieu, here's my recipe for tortang talong.

  • 3 long eggplants
  • 1 egg
  • dash of salt
  • dash of pepper
  • dash of onion powder
  • dash of garlic powder
  • couple sprays of avocado oil
  1. Rinse eggplants.
  2. Poke holes through eggplant skins, all around.
  3. Air fry for 30 minutes at 400 degrees.
  4. Put eggplant in a closed container and let sweat for about 10 minutes.
  5. Peel skins off eggplant and discard.
  6. Flatten eggplant.
  7. Beat egg with salt, pepper, onion powder, and garlic powder.
  8. Coat eggplant with egg mixture.
  9. Heat fry pan and spray with avocado oil.
  10. Pan fry egg-battered eggplant, both sides.
  11. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Tortang Talong (sped up for IG)
YouTube post of this video: Tortang Talong (full video, with captions)

Wednesday, May 27, 2020

Bratwurst with Brussels Sprouts and Brown Rice

When the covid-19 pandemic started impacting the residents of Hawaii and the stay-at-home order was put in place, I was a lot more concerned about food than toilet paper.  I already had a lot of toilet paper at home because I had purchased a Costco pack back in late January, so I had enough to last me for at least 3 months, if not more.

In my mind, I thought I needed a lot of food that was shelf stable and would last me a long time because I wouldn't be able to get out of the house to get anything.  I purchased a lot of rice, bread, crackers, canned tuna and chicken, chips, cookies, and other assorted junk.  My body responded negatively to all the junk.  It was not pleased and made it clear by making all my clothes tight. 😢

Most of my posts are delayed.  I usually don't post pictures or videos on the same day that I made the dish because I need time to edit and make it look the way I want because I am a control freak and it needs to be the way I want it.  Sorry, not sorry.  Then sometimes I'll notice a typo or grammatical error and won't bother to correct it. 

With that being said,  this dish was made when I was eating rice.  I'm currently on a Whole 30 journey which eliminates grains, dairy, legumes, alcohol, and sugar.  I miss bread the most.  As of today (5/27/20), I'm on day 18/30, so I'm almost there.  I can do this!

Watch me prepare this.

Sunday, May 24, 2020

Cauliflower Rice

Stir fried cauliflower rice - dry, until slightly browned

I got a bunch of different vegetables and chopped them so up so they were ready to be cooked when I was ready to cook them.  A whole head of cauliflower was one of them.   While I was busy eating all of the other vegetables, the cauliflower started getting old.  I didn't want it to get wasted, so I chopped it up and froze it. In addition to that, I couldn't find any pre-made frozen cauliflower in the store at the time.  So this worked out great.

Chopped cauliflower is also known as cauliflower rice or riced cauliflower and is often used in place of rice when practicing a low carb diet or lifestyle.  It does not taste like rice or have the texture of rice.  It's still a vegetable.  It is a mind game you have to play with yourself.

The picture above is cauliflower rice, stir fried until slightly browned.  Nothing was added to it - no oils or seasoning.

Watch me make it.

IG: @abundanceofvegetables
IG post of this video: Cauliflower rice (sped up for IG)
YouTube post of this video: Cauliflower Rice (full video with captions)

Tuesday, May 19, 2020

Baked Chicken and Tangy Cucumber Salad

I didn't have a rack to cook my chicken at the time.  But I didn't want my chicken to sit in the oil.  Internet search returned this brilliant idea of turning spoons upside down to create a rack.  This was perfect!  The oil dripped below and stayed separated from the oil during cooking.

My cucumbers were starting to get old and needed to get eaten.  This was a salad I'd never tried before.  It was okay.  Links to ideas and recipe below.

Original Tangy Cucumber Salad by Sheela Prakash at
(I used dried parsley instead of chives because I didn't have any)

Idea for spoon racks by Melanie Pinola at

Baked Chicken by Nicole Burdett at
(I changed the spices up, but generally the same idea)

Watch me prepare them.

IG: @abundanceofvegetables
IG post of this video: Baked Chicken and Tangy Cucumber Salad (sped up for IG)
YouTube post of this video: Baked Chicken & Tangy Cucumber Salad (full video with captions)

Friday, May 15, 2020

Roasted Carrot Sticks

Since I moved to my new place and now have an oven,  I've been experimenting and comparing the differences with cooking in the oven versus the air fryer.  So far, the air fryer has been winning all the time.

The carrots in this post are roasted in the oven.   But I have actually been air frying them instead because it's faster and I favor the crisp texture.  This is just a basic recipe.  You can experiment and add a variety of different things like rosemary, thyme, or whatever you like.

  • Carrot sticks
  • Avocado oil
  • Garlic powder
  • sprinkle of salt
  • sprinkle of pepper
  • sprinkle of dried parsley
  1. Combine all ingredients and shake in a closed container or rub together.
  2. Roast in oven at 400 degrees for 30 minutes or airfry at 400 degrees for 15 minutes.
  3. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Roasted Carrot Sticks (sped up for IG)
YouTube post of this video: Roasted Carrot Sticks (full video with captions)