Thursday, September 17, 2020

Air Fried Fish

 

I bought a package of flounder fish fillets from Costco.  I never ate flounder before so I was taking a chance.  It has a light, flaky texture and it is fine.  The recipe I used for my first taste of flounder is from www.beautyandthebenchpress.com.  She has a recipe for crispy, battered, air fried fish.  It turned out delicious.  The only things I did differently was not cut it up into sticks and added some dried parsley to the batter.  Here's the link to her original recipe: https://beautyandthebenchpress.com/air-fryer-fish-sticks/

IG: @abundanceofvegetables
IG post of this video: Air Fried Fish (sped up for IG)
YouTube post of this video: Air Fried Fish (full video with captions)

Wednesday, September 16, 2020

Cucumber Sandwiches


My buddy made these cucumber sandwiches and I decided to film her making them.  I don't have the recipe. But the ingredients include mayonnaise, cream cheese, salt, pepper, dill, and garlic powder, bread, and cucumbers. Basically, you slice the cucumbers up, slice the crusts off the bread, and cream the rest of the ingredients to be the glue to the sandwich.  Delicious!

IG: @abundanceofvegetables
IG post of this video: Cucumber Sandwiches (sped up for IG)
YouTube post of this video: Cucumber Sandwiches (full video with captions)

Sunday, September 13, 2020

Gochujang Cucumbers


My buddy had a bunch of cucumbers and gave me some.  I wasn't sure what to make with them and found a recipe online for gochujang cumbers.  It was quick and easy to prepare.  I added some hot chili oil and chopped them up instead of slicing.  I enjoyed it and ended up buying more cucumbers and making this again after I ate the first batch.

Here is the link to the original recipe from cooking with a wall flower. https://cookingwithawallflower.com/2020/04/08/gochujang-cucumbers/

IG: @abundanceofvegetables
IG post of this video: Gochujang Cucumbers (sped up for IG)
YouTube post of this video: Gochujang Cucumbers (full video with captions)

Easy Air Fried Eggplant


I made this with just three ingredients.  One of my friends gifted me a package of pork panko and I’ve been experimenting cooking with it. This is one of the recipes.

Ingredients:

  • 2 eggplants
  • 1 egg
  • pork panko (ground bread crumbs - enough to coat eggplant)
 Instructions:
  1. Rinse eggplants. 
  2. Slice into half-inch pieces.
  3. In a separate container, beat egg.
  4. In a separate container, pour out some pork panko.
  5. Dip eggplant pieces in egg, then in pork panko.
  6. Air fry for 15 minutes at 380 degrees.
  7. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Easy Air Fried Eggplant (sped up for IG)
YouTube post of this video: Easy Air Fried Eggplant (full video with captions)

Tuesday, September 8, 2020

Bell Pepper Relleno Experiment


Chili relleno is traditionally made with chilis, dipped in a batter consisting of flour, and fried in oil.  For this experiment,  I airfried green bell peppers, peeled the skins, removed the seeds and stems, and pan fried them with an egg mixture.  They were just okay.  But here's my recipe if you want to try this version.  Maybe you can make it better.  If so, share your secrets to the improvements with me.  I'd like to know.  Thanks!

Ingredients:
  • 6 green bell peppers
  • 3 eggs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 dash salt
  • 1 dash ground black pepper
  • 1 cup shredded cheese (I used colby and monterey jack)
  • 2 Tablespoons avocado oil
  • Salsa
Instructions:
  1. Rinse bell peppers.
  2. Air fry at 400 for 20 minutes, flipping over halfway through.
  3. Place into closed container for about 10 minutes to sweat.
  4. Peel skins off, remove seeds and stems.
  5. Put cheese in each bell pepper.
  6. In a separate bowl, beat eggs with garlic powder, onion powder, salt, and pepper.
  7. Coat bell peppers in egg mixture.
  8. Add avocado oil to hot pan.
  9. Add bell peppers and cover.
  10. Cook for 20 minutes, flipping halfway through.
  11. Serve with salsa.
  12. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Bell Pepper Relleno Experiement (sped up for IG)
YouTube post of this video: Bell Pepper Relleno Experiment (full video with captions)

Wednesday, September 2, 2020

Easy Air Fried Pumpkin



I love roasted pumpkin and tried air frying it this time.  It turned out better.  I really like the faster cook time, and the crispier, drier texture.  By dry, I don't mean that it's dried out.  I mean that it doesn't get soggy the way it does in the oven.  Any who, here's my recipe.

Ingredients:
  • 1 bag precut pumpkin (you can cut your own up if you prefer)
  • 5 Tablespoons olive oil
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • dash of salt
  • dash of pepper
Instructions:
  1. Put pumpkin in a bowl.
  2. Add remaining ingredients.
  3. Toss.
  4. Arrange in air fryer pan so that pieces are not overlapped.
  5. Air fry at 400 for 20 minutes.
  6. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Easy Air Fried Pumpkin (sped up for IG)
YouTube post of this video: Easy Air Fried Pumpkin (full video with captions)

Monday, August 31, 2020

Scraps Chicken Broth Experiment



One day, I got a coupon on the bottom of my receipt for a free rotisserie chicken from Safeway.  I hadn't had that style of chicken for a while, so I enjoyed it.  Then I got another one from Costco.  I saved the carcasses along with vegetable scraps for this experiment.

I can picture one of my friends telling me to just throw all these carcasses and scraps out. Stop keeping the trash. LMAO! 😂 Girl, if you read this, you know I'm talking about you. It turned out good, but I think I should've added some celery.

Ingredients:

  • 2 rotisserie chicken carcasses
  • 1/2 gallon vegetable scraps (mine was mostly carrot peels)
  • 1/2 onion, chopped
  • 3 cloves garlic, sliced
  • 4 bay leaves
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 dash of cracked black pepper
  • water - enough to fill pot leaving about an inch to the top
Instructions:
  1. Save scraps over time. lol!
  2. Prepare things as described above (chop onions, slice garlic).
  3. Throw everything in the slow cooker.
  4. Cook on low for 8 hours.
  5. Remove bones and vegetable scraps from broth.
  6. Enjoy! 
IG: @abundanceofvegetables
IG post of this video: Scraps Chicken Broth Experiment (sped up for IG)
YouTube post of this video:  Scraps Chicken Broth Experiment (full video with captions) 

Thursday, August 6, 2020

Broccoli Brussel Sprout Tots


Well, let me tell you, these were not amazing.  Perhaps it was because I decided to experiment with adding brussel sprouts.  Perhaps it was just not amazing to begin with.  I may never know.  I don't know if I'd like to try the original recipe that I wrote down.  I'm not sure if I was drunk when I wrote the original recipe down or what in the world happened.  I wrote that it came from a website called whatstheovenfor.com, but when I look for it, it doesn't exist. Wth?!

Anyway, here's my recipe:

Ingredients:
  • 3 cups frozen broccoli
  • 1 cup frozen brussel sprouts
  • 1 egg
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup almond flour
  • 3 Tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions:
  1. Prep ingredients as described above (chop, mince).
  2. Stir fry onions and garlic until onions are translucent.
  3. Add everything to food processor and process well.
  4. Shape into little pieces of shit.
  5. Bake for 30 minutes at 350 degrees.
  6. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Broccoli Brussel Sprout Tots (sped up for IG)
YouTube post of this video:  Broccoli Brussel Sprout Tots (full video with captions)

Wednesday, July 8, 2020

Pan Fried Portobello Mushroom and Kale Salad


I kept this pretty simple.

Mushrooms

Ingredients:
  • 1 package sliced portobello mushrooms (6 oz, approx 2 mushrooms)
  • 4 Tablespoons olive oil
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 2 dashes of salt
  • 2 dashes of cracked black pepper
Instructions:
  1. Lay mushroom slices out.
  2. Season each side with 1 Tablespoon of each of remaining ingredients.
  3. Add 2 Tablespoons of olive oil to pan.
  4. Pan fry mushrooms, turning every few minutes, until limp and browned.
  5. Enjoy!
Kale Salad

Ingredients:
  • 2 cups baby kale
  • 3 Tablespoons olive oil
  • 1 Tablespoons balsamic vinegar 
  • 4 small tomatoes, halved
Instructions:
  1. Place kale, oil and vinegar in bowl.
  2. Massage until all wilted.
  3. Top with halved tomatoes.
  4. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Pan Fried Portobello Mushroom and Kale Salad (sped up for IG)
YouTube post of this video:  Pan Fried Portobello Mushroom and Kale Salad (full video with captions)

Friday, July 3, 2020

Airfried Chicken Wings and Kale Salad


My airfryer is supposed to be non-stick, but it is not.  I sprayed it with avocado oil before cooking and that did not help either. Hopefully your airfryer is non-stick because cleaning it is no fun.

I think the brand of chicken might matter for this.  I used the Safeway Signature brand and I think the skin is too thick. Maybe the chickens are bred different or maybe it needed more cooking time.  I read a variety of recipes online to figure out the timing.  The chicken was cooked well, but the skin was not particularly palatable to me.

Airfried Chicken Wings

Ingredients:
  • 9 chicken wings
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons paprika
  • 2 teaspoons cayenne pepper (optional)
  • dash of dried parsley
  • 1/4 cup avocado oil
  • avocado oil spray for airfryer
Instructions:
  1. Defrost chicken.
  2. Pat chicken dry.
  3. Add remaining ingredients to chicken.
  4. Toss well ensuring that chicken is coated with seasonings.
  5. Spray airfryer pan with oil.
  6. Arrange chicken in pan, making sure not to overlap pieces.
  7. Airfry for 20 minutes at 375 degrees, then 10 minutes at 400.
  8. Enjoy!
Kale Salad 

Ingredients:
  • 2-3 cups baby kale
  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons parmesan cheese
 Instructions:
  1. Add all ingredients to a bowl.
  2. Massage until slightly wilted.
  3. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Airfried Chicken Wings and Kale Salad (sped up for IG)
YouTube post of this video: Airfried Chicken Wings and Kale Salad (full video with captions)

Monday, June 29, 2020

Garlic Onion Cauliflower Rice with Egg

Ingredients:
  • 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
Instructions:
  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.

Ingredients:
  • 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)
Instructions:
  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.

Ingredients:
  • 5 cloves garlic, chopped
  • 2 pounds ground turkey
  • 1/3 cup sun-dried tomatoes, sliced
  • 1 tube pesto paste
Instructions:
  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. https://www.abundanceofvegetables.com/2020/06/tortang-talong-fire-roasted-battered.html

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


Here's my version.

Ingredients:
  • 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
Instructions:
  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! 😝

Ingredients:
  • 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
Instructions:
  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.

Ingredients:
  • 3 long eggplants
  • 1 egg
  • dash of salt
  • dash of pepper
  • dash of onion powder
  • dash of garlic powder
  • couple sprays of avocado oil
Instructions:
  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 www.thekitchn.com
(I used dried parsley instead of chives because I didn't have any)
https://www.thekitchn.com/recipe-tangy-cucumber-salad-243623

Idea for spoon racks by Melanie Pinola at lifehacker.com
https://lifehacker.com/elevate-meat-with-spoons-if-you-dont-have-a-roasting-ra-1710878250/amp

Baked Chicken by Nicole Burdett at allrecipes.com
(I changed the spices up, but generally the same idea)
https://www.allrecipes.com/recipe/235151/crispy-and-tender-baked-chicken-thighs/

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.

Ingredients:
  • Carrot sticks
  • Avocado oil
  • Garlic powder
  • sprinkle of salt
  • sprinkle of pepper
  • sprinkle of dried parsley
Instructions:
  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)

Tuesday, May 12, 2020

Tuna Celery Onion Salad

I bought a bunch of celery and cut up the outer stalks into sticks for snacks.  However, I don't particularly like the middle section of the celery stalks for this because they are lighter in color.  I know I'm being picky.  But it's my food and I'm preparing it, ha!

So that the center stalks didn't go to waste, I chopped them down in a food processor and mixed them into a tuna salad.  The ratio of celery to tuna is pretty big, but that was totally fine with me.  In addition to having it in a sandwich, I had some on the side with ranch dressing and some Suja green juice, which also includes celery juice in one of the pictures above.  I had it with a side of carrots in my video.  So, without further adieu, here's my recipe.

Ingredients:
  • 3 middle sections celery, chopped
  • 1/2 onion, chopped
  • 3 cans tuna, drained
  • 1 cup mayonnaise
  • 1 teaspoon ground pepper
Instructions:
  1. Chop celery and onions (in a food processor if you have one, it's much faster).
  2. Drain tuna.
  3. Mix with remaining ingredients.
  4. Enjoy! 
IG: @abundanceofvegetables
IG post of this video: Tuna Celery Onion Salad (sped up for IG)
YouTube post of this video: Tuna Celery Onion Salad (full video with captions)

Sunday, May 10, 2020

Carrot Sticks Snacks


I bought a giant bag of carrots from Sam's Club and planned to make carrot sticks for snacks and make stew or some kind of soup.  The soup never happened, but I had a lot of snacks, which was the main reason I got them in the first place.  I needed to choose better snacks and this is one of them.

Washing, peeling, and cutting up big carrots is tedious.  But I prefer the harder, crunchier texture of them over baby carrots.  Baby carrots are actually the carrot rejects that have been shredded down because they were deformed.  No offense to the carrot rejects, but the baby carrots are softer and seem to always be really wet and get slimy if kept too long.  They're great for convenience, if that's what you need.

YouTube post of this video: Carrot Sticks Snacks (full video with captions)

Sunday, May 3, 2020

Chickpea, Corn, Cucumber, Tomato Salad


I made a variation of a chickpea salad before.  Here's the link to the previous one I made: https://www.abundanceofvegetables.com/2020/02/chickpea-veggie-salad.html

Here's the recipe for the salad pictured above.  It's slightly different.

Ingredients:

  • 3 baby cucumbers, chopped
  • 7 cherry tomatoes, cut in half
  • 1 can chickpeas, drained (garbonzo beans)
  • 1 can corn, drained
  • 1/4 c avocado oil
  • 1 dash of salt
  • 1 dash ground black pepper
  • 1 heaping spoonful preserved minced garlic
Instructions:
  1. Prepare ingredients as described above. (chop, cut, drain)
  2. Combine all ingredients and toss well.
  3. Enjoy!
YouTube post of this video: Chickpea, Corn, Cucumber, Tomato Salad (full video with captions)

Monday, April 27, 2020

Broccoli Chicken Rice Bake


This is the last dish I cooked up before I decided I wanted to get more groceries.  I had some rice in the pantry and broccoli and chicken tenderloins in the freezer.  The idea for this originated from a woman named Blair, who shares her Dump-and-Bake Chicken Broccoli Rice Casserole recipe I found online.  Here is the link to her recipe: https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/

It sounded simple enough, just dump everything (even raw chicken) in the pan, mix, and bake.  But as it turned out, it calls for cream of chicken soup and long grain white rice, both of which I didn't have.  I didn't have cream of anything and I had brown rice, not white.

So here we go with the substitutions.  I found a recipe for a cream soup substitute, which I will link here: https://www.centercutcook.com/cream-soup-substitute/.  Great, I can make my own!  But, I didn't have all the ingredients for that either. 😲

Substitutions I made
  • Cream of chicken - cream soup substitute recipe
  • Butter - coconut oil
  • Flour - corn starch
  • Chicken stock - chicken bouillon and water
  • Milk - water  
  • Long grain white rice - brown rice
In conclusion, this is one of those dishes that would be best if you follow the original recipe.  This is the most extreme pandemic cooking dish I've made.  Extreme to me because I had to use substitutions and make substitutions for the substitutions.

But not having exactly what you need on hand is good for keeping us creative.  Necessity is the mother of invention.  Maybe not invention in this case, but maybe it will lead to a lot of people coming up with new, tasty recipes and work-arounds.

IG: @abundanceofvegetables
IG post of this video: Broccoli Chicken Rice Bake (sped up for IG)
YouTube post of this video:  Broccoli Chicken Rice Bake (full video with captions)

Saturday, April 25, 2020

Fried Rice with Bacon and an Abundance of Vegetables


This is one of those dishes where you clean out your fridge and use whatever you have on hand.  I do that a lot and included an entire bag of frozen vegetables.  Frozen vegetables are not my favorite, but I purchased it about a month ago in anticipation of the possibility of food being scarce, due to covid-19.  Certain store shelves (paper goods) have been cleared, but I'm glad food is not scarce.  Here's how my dish was made.

Ingredients:
  • 1/2 package bacon, chopped
  • 1/2 block tofu, chopped into cubes
  • 3 cups pak choy, chopped
  • 2 heaping spoonfuls minced garlic
  • 2 cups chopped celery
  • 1 bag frozen mixed veggies
  • 1/4 c oyster sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon hot chili oil
  • 1 cup cooked brown rice (it was a little less than one cup)
  • 1/2 cup chopped green onions.
Instructions:
  1. Prepare ingredients as described above (chop, mince).
  2. Stir fry bacon until cooked.
  3. Add garlic, celery, pak choy, mixed veggies, tofu, soy sauce, sesame oil, hot chili oil. 
  4. Stir fry.
  5. Add rice and stir fry, mixing well.
  6. Add green onions.  Mix well.
  7. Enjoy.
IG: @abundanceofvegetables
IG post of this video: Fried Rice with Bacon and an Abundance of Vegetables (short clip, sped up for IG)
YouTube post of this video: Fried Rice with Bacon and an Abundance of Vegetables (full video with captions) 

Wednesday, April 22, 2020

Stir Fried Purple Pole Beans

Stir fried purple pole beans with arabiki sausage and brown rice





Well, damn.  What happened to the purple color in these purple pole beans?  It's almost as if the processing (cutting and cooking) pulled out majority of the pigment from them.  If I showed you this picture without saying anything, you'd probably say those were regular green beans, right?

These beans came from my container garden.  I moved recently, to a location that doesn't have space for a garden.  I was bummed, but oh well. That's life, you move on and pivot.  During this move, I gave my garden to one of my really good friends.  She has a big yard and has a lot of space for them.  The pole beans had just started flowering when they moved.  When I payed her a visit, beans had grown!  She let me take the first harvest and these are it.

Purple pole bean harvest
It's a super simple side dish that almost doesn't even need a recipe.  But anywho, here it is.

Ingredients:
  • 6 purple pole beans, ends trimmed and sliced diagonally
  • 1 clove garlic, chopped
  • 1 tablespoon olive oil
  • dash of salt
  • dash of ground black pepper
Instructions:
  1. Prepare ingredients as indicated above (trim, slice, chop).
  2. Heat frying pan.
  3. Add oil.
  4. Add garlic and stir quickly.
  5. Add sliced beans quickly after beans so that the garlic doesn't burn.  (If it burns, it will be bitter.) Stir fry.
  6. Add salt and pepper.
  7. Stir fry.
  8. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Stir Fried Purple Pole Beans (short clip, sped up for IG)
YouTube post of this video: Stir Fried Purple Pole Beans (full video with captions)

Sunday, April 19, 2020

Kim Chee Fried Rice


So this is a continuation of the use of the container of whole cabbage kim chee that I purchased from my favorite Korean store named Palama market.  The first dish I made was a kim chee firm tofu soup with seafood, second was another kim chee soup with sausage, tofu, and un choy, this was the last one.

Fried rice is super flexible and you can basically throw in all your leftovers.  Leftover meats, vegetables, rice, eggs, whatever.  As far as the rice goes, leftover rice works best for fried rice.  It's drier and easier to mix around.  My rice, however, was kinda mushy because it's a hard brown rice and I cooked it for a long time to soften it.

I'm not providing measurements for this.  Just throw in what you have.  This is what I happened to have on hand.

Ingredients:
  • Olive oil
  • Egg
  • Egg whites
  • Garlic, chopped
  • Tofu, chopped
  • Arabiki sausage, chopped
  • Kim chee, chopped
  • Brown rice, leftover
  • Green onion, chopped 
  • Feel free to add any other left over vegetables and meats you have on hand.
Instructions:
  1. Add oil to heated pan.
  2. Add eggs and stir fry.
  3. Add garlic, tofu, sausage, kim chee, rice, and green onions, stirring well after each ingredient.
  4. Garnish with more green onions.
  5. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Kim Chee Fried Rice (short clip, sped up for IG)
YouTube post of this video: Kim Chee Fried Rice (full video with captions)

Wednesday, April 15, 2020

Kim Chee Firm Tofu Soup


Alright don't hate me, but I go outside.  Let me explain.  Before all this COVID-19 madness started, I was working on improving my exercise routine.  I started going to the gym regularly and it was becoming a habit.  I wanted to work my jogging up to 10 miles per week.  I actually used to jog a lot.  A two-mile or 4-mile run was normal for me years ago and so was 10 miles per week.  I used to do a lot of 5K runs as well. 

Obviously, I've slacked off hard and I want to get back into it.  By mid-March, I had worked my way up to 3-5 miles per week and felt pretty good about it.   A number of events and personal changes in my life happened.  Additionally, I had to move as the place I was living in was being sold.  I gave up my plants, my entire container garden.

I now work remotely and may get a pay cut soon.  I understand that the previous projected budget for this fiscal year is now a lot less and that adjustments must be made. I know that I'm lucky to still have a job and I am better off than a lot of people and I am grateful for that.  A pay cut is much better than getting laid off and losing medical coverage.  I am aware of this and I am thankful.  I know a lot of people are stressed out right now.  Life is not normal and we are all doing our best to cope.  Don't be mean and talk shit to me.  Everyone has their own struggles.

I go outside to go walking for exercise.  I would like to attempt to jog, but I wear a mask and it's already hard to breath.  I push the crosswalk buttons with my elbows and wash my hands/arms when I reach home.  Yesterday, I tried lifting some weights at home after my walk.

Anyway, I went to the UPS store to return some items.  After moving to a new place, you realize you need some things.  Some things I purchased didn't work out.  For example, the over-the-toilet shelf was missing some pieces and the lazy susan spice rack couldn't fit in my cabinet.  There is a Korean grocery store just under the UPS store, in the same building.  Since I was already there, I decided to stop by.  I got a big container of whole cabbage kim chee and a bento.  It was great because I was able to make numerous meals with the kim chee, including this soup, another batch of kim chee soup with seafood, and a fried rice.  Being able to make a ton of meals with something helps reduce the amount of times you have to go out to get food.

I used firm tofu because that's what I had available in my fridge.  The soft tofu soup made with SOFT tofu, which is the authentic way is much better.  The broth is also much better the authentic way.  This is just my easy variation.  I ate it with some brown rice.

I honestly don't know if I used un choy or pak choy or a different kind of choy.  I googled it and was still unsure.  Let me know if you know, when you watch my videos.  Thank you!

Ingredients:
  • 2 Arabiki sausages, cut into bite-size pieces
  • 1 cup kim chee, chopped
  • 1/2 block firm tofu, cubed
  • 2 cups water
  • 1 bunch un choy, chopped (about 2 cups)
  • 1 Tablespoon sesame oil
  • 1 Tablespoon toasted sesame seeds
  • 1 Tablespoon chili oil 
  • 2 Tablespoons green onions, chopped
Instructions:
  1. Prepare ingredients as described above (chop, cube).
  2. Add sausages to pan. 
  3. Stir fry until slightly charred all over.
  4. Add kim chee, water, tofu, un choy, sesame oil, sesame seeds, and chili oil.
  5. Bring to a boil.
  6. Garnish with chopped green onions.
  7. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Kim Chee Firm Tofu Soup (short clip, sped up for IG)
YouTube post of this video: Kim Chee Tofu Soup (full video with captions)

Friday, April 10, 2020

Fire-Roasted Eggplant Pasta Bake



I was so lucky to have some pre-made, fire-roasted, peeled long eggplant.  It was literally fire-roasted on hot coals.  My grandma had it in her freezer the last time I visited her and she gave it to me.  The intent was to make a filipino dish called tortang talong, which is this type of prepared eggplant, dipped in scrambled eggs and fried.  Obviously, these eggplant never made it to be tortang talong.  I got busy with life and it stayed in the freezer.  Instead, I made this.

Ingredients:
  • Sprinkle of salt for boiling water
  • 1 box pasta
  • 2 Tablespoons olive oil
  • 4 cloves garlic, chopped
  • 3 long eggplant, roasted, peeled, and chopped (about 3 cups)
  • 1 bottle marinara sauce
  • 1/2 cup parmesan cheese
  • 2 Tablespoons dried parsley
  • 2 cups shredded cheddar and/or mozzarella cheese
Instructions:
  1. Cook pasta according to directions on box. Drain.
  2. Prepare ingredients as listed above (chop).
  3. Put oil in heated pan.
  4. Add garlic and onions.  Stir fry until fragrant and onions are translucent. 
  5. Add eggplant, marinara sauce, parsley, and parmesan cheese.  Stir well.
  6. Spread pasta into 9x13 pan. Add sauce and mix with pasta.
  7. Top pasta mix with shredded cheese.
  8. Bake at 350 degrees (uncovered) for 30 minutes.
  9. Enjoy! 
IG: @abundanceofvegetables
IG post of this video: Fire-Roasted Eggplant Pasta Bake (short clip, sped up for IG)
YouTube post of this video: Fire-Roasted Eggplant Pasta Bake (full video with captions)

Friday, April 3, 2020

Visit my YouTube and Instagram channels



Visit my YouTube channel Abundance of Vegetables


Visit my Instagram channel @abundanceofvegetables


Well, shit. I really don’t know what happened here and why the pictures don’t show up. I had a hard enough time trying to get the pictures side-by-side. But I’m assuming that if you’re here, you have already seen the YouTube and Instagram icons online and should already know what they look like. Thanks for visiting my page.

Tuesday, March 31, 2020

Salmon Bone Sinigang


The weather has been rainy on and off.  Sometimes I want to go for a walk and then it rains and I change my mind and I hate it.  To me, a walk was never enjoyable in the rain.  It's messy and dirty, you're trying not to get wet, your sunglasses get fogged up, and if it's windy an umbrella doesn't help.

The worst experience I've ever had being out in the rain was during a bike tour in Bangkok, Thailand.  The first part of the tour was to go from the check-in point through the slums and highway to get to the dirty, polluted river.  I mean it was great to get to see a different part of the world.  But riding a bike through the dirty slum rain water on the roads was not pleasant at all.  I had that line of crap water all over my back from the rain splashing up from the back tire.

Anyway, enough about that.  Since it has been rainy and it's soup weather, I craved and wanted to make a filipino soup called sinigang.  My mother and grandmother made this and I had never took the time to learn how to cook this dish.  I called my mom and she went over the basics of the recipe.  She didn't suggest fish bones, but it was the cheapest cut in the store, I know there's still a lot of flesh left on them, and collagen from bones are good for hair, skin, and nails.  OMG, it was so good!

Ingredients:
  • 3 small tomatoes, sliced
  • 1 long eggplant, cut into 3-inch segments and halved
  • 3 baby bok choy, chopped
  • 1/2 onion, sliced
  • 3-inch piece of ginger, sliced
  • 2 Tablespoons patis (fish sauce)
  • 1 pound salmon bones
  • 2 cups water (more or less depending on how watery you like it)
Instructions:
  1. Prepare ingredients as listed above (chop, slice, halve)
  2. Place tomatoes, onions, ginger, fish bones, and patis into pot.  Cover and let cook until the natural liquids are released. (This allows you to gauge how much water to add)
  3. Add eggplant, bok choy, and water. Cover and simmer until eggplant is cooked through.
  4. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Salmon Bone Sinigang (short clip, sped up for IG)
YouTube post of this video: Salmon Bone Sinigang (full video with closed captioning)

Saturday, March 28, 2020

Green Onion Soup


My father gave me a bunch of green onions from his garden.  I knew I wouldn't be able to eat them all before they went bad, so I chopped them up and froze most of it for later use.  I saved the white bottom sections of the onions for this recipe.   

This is a variation of a leek soup.  The recipes I looked up actually asked for the sour cream to be blended into the soup.  But I forgot to do that.  So I just put a dollop in the middle and it was still delicious that way.

Ingredients:
  •  1 lb. potatoes, diced
  • 1 1/2 cup green onions, chopped
  • 4 cups water
  • 4 teaspoons chicken bouillon
  • 2 Teaspoons unsalted butter
  • 1 1/2 teaspoon salt
  • 1 teaspoon thyme
  • 1/4 teaspoon ground pepper
  • dollop of sour cream
Instructions:
  1.  Prepare ingredients as described above (dice, chop).
  2. Add all ingredients, except sour cream, to slow cooker.
  3. Cook on low for 8 hours.
  4. Transfer soup to blender and blend until smooth.
  5. Add a dollop of sour cream to middle of soup and sprinkle with extra thyme if you want to be fancy.
  6. Enjoy!
YouTube post of this video: Green Onion Soup (full video with captions)

Wednesday, March 11, 2020

Mushroom Pho

My version
I recently ate some vegetable pho at a local Honolulu restaurant called Ha Long Pho.  I honestly would've preferred to have some chicken or some type of meat in there, but I'm trying to increase my vegetable intake, so that's why I opted for the vegetable choice.  I thought it might be bland, but the broth was very flavorful.  Here's the link to Ha Long Pho's website. http://halongnoodle.com/wp/ 
 
Vegetarian Pho from Ha Long Pho
This inspired me to want to try and cook vegetarian pho myself.  I found a recipe by Cookie + Kate for a vegetarian pho.  I made a spin off their recipe and changed a few things.  Here's the link to the original https://cookieandkate.com/vegetarian-pho-recipe/.


Things I changed:
  • Used chicken bouillon base instead of vegetable broth
  • Used dried shiitake mushrooms instead of fresh
  • Cooked shiitake mushrooms directly in the broth instead of stir fry (I think stir fried and added later as the original recipe directed would've been better)
  • I ended up adding more star anise and cloves than what is shown in my video.  I needed the flavor stronger.
  • I cooked it on low in a crock pot for 24 hours.
But anyway, if you want to try my version, here's the recipe.

Ingredients:
  • 2  3-inch cinnamon sticks
  • 8 whole cloves
  • 5 star anise
  • 1 large onion, peeled and quartered
  • 4-inch piece of fresh ginger, peeled and halved
  • 4 teaspoons chicken bouillon base
  • 8 cups water
  • 2 Tablespoons low-sodium soy sauce or tamari
  • 6 ounces (one large handful) rice noodles
  • 5 ounces dried shiitake mushrooms
Garnishes:
  • Mung bean sprouts
  • Chopped cilantro
  • Sliced Jalapenos
  • Wedges of lime
  •  Sliced onion
  • Chili oil
Instructions:
  1. Toast spices - cinnamon, cloves, and star anise.
  2. Peel ginger and cut onion.
  3. Add spices, ginger, and onion to slow cooker.
  4. Add chicken bouillon, water, soy sauce, and mushrooms.
  5. Cook on low for 24 hours.
  6. Soak rice noodles in hot water and prepare garnishes.
  7. Add desired amount of each broth, mushrooms, noodles, and garnishes to your bowl.
  8. Add chili oil if heat is desired.
  9. Enjoy!
IG: @abundanceofvegetables
YouTube post of this video: Mushroom Pho (full video, regular speed, with captions)

Saturday, March 7, 2020

Tuna Tofu Cucumber Patties


I got the big three-pack of cucumbers from Costco.   I had used two up to make quinoa salads.  But I had one more cucumber left in my fridge that needed to get used up and didn't know what to make with it.  I had too much quinoa salad and was over it.

So basically, this is the recipe I came up with.  I pretty much had everything else on hand.  I think if I made this again, I'd use celery instead of cucumber.  But it turned out fine.

I know, my leafy garnish is always limp and appears dead.  I don't have any fresh herbs besides green onion because that's the only thing that will live.   Additionally, the environment I live in is rainy and windy a lot of times and I don't think it's an ideal environment for the herbs I would like to grow.  I've tried mint, parsley, basil and cilantro and they're just not tough enough to withstand it.  Needless to say, I will be moving soon and it is highly unlikely that my plants will be moving with me. 😐

Here's the recipe:

Ingredients:
  • 2 cans tuna, drained
  • 1 english cucumber, seeded and chopped
  • 1/2 onion, chopped
  • 1 block tofu, crumbled/smashed
  • 1/2 teaspoon black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 1 egg
  • 1/2 cup panko
  • olive oil, for cooking
Instructions:
  1. Combine all ingredients except the olive oil.
  2. Mix well and form into patties.
  3. Heat pan and oil.
  4. Brown both sides.
  5. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Tuna Tofu Cucumber Patties (sped up for IG)
YouTube post of this video: Tuna Tofu Cucumber Patties (full video, regular speed) 

Tuesday, March 3, 2020

Sardines with Spinach and Noodles


I got a suggestion from one of my Instagram followers, @vokullove_carter, to try making a recipe with canned sardines.  So here it is.   It was quick and easy and only required six ingredients.

I have eaten this is the past without the spinach, but I am trying to add more vegetables to my diet.  My thought was that a soft vegetable would match best with this. 

Ingredients:
  • 1 package bean threads (2 ounces)
  • 1 can sardines in tomato sauce (5.5 ounces)
  • 1 package pre-rinsed spinach (8 ounces)
  • 1 onion, sliced
  • 3 cloves garlic, chopped
  • olive oil
Instructions:
  1. Soak bean threads in water to soften.
  2. Slice onion and chop garlic.
  3. Heat pan and add olive oil.
  4. Add onions and garlic. Stir fry until fragrant.
  5. Add spinach and cover to wilt. Stir.
  6. Add sardines and bean threads. Stir well and serve.
  7. Enjoy!
YouTube post of this video: Sardines with Spinach and Noodles (full video, regular speed)

Tuesday, February 25, 2020

Warm Quinoa Salad with Roasted Vegetables


I was loving the whole quinoa salad thing and decided to try making a warm, savory, quinoa salad.  I harvested and incorporated an eggplant from my container garden into this dish.  However, I think the eggplant could've grown a little bigger.

I stabbed holes throughout the skin of the eggplant because that's what I had learned from roasting eggplant when I was younger.  But I think it might be for when you're roasting eggplants whole.  We would throw the entire eggplant directly onto the burning charcoal of the fire to roast.  We did this for a dish called tortang talong, which is roasted eggplant, skins peeled, flesh flattened down, dipped in scrambled egg, and fried.   I will go over that in another blog post/video.   I cooked the eggplant first  in my video because it takes longer.

It turned out great.  This recipe reminded me of fried rice because everything is all mixed into the dish.  But it made so many servings, I was eating it for days and I'm kind of tired of quinoa now.  It'll be a while before I make something else with quinoa.  If you'd like to try this recipe, see below.

Ingredients:
  • 2 eggplants, cut into 2-3 inch pieces and stab holes throughout skin to allow heat to cook through
  • 1 cup quinoa, rinsed
  • 2 cups water (for cooking quinoa)
  • 2 teaspoons chicken bullion paste
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 7 mushrooms
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 10 chicken meatballs, chopped
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
Instructions:
  1. Prepare ingredients as indicated above (cut, stab, chop, mince).
  2. Air fry eggplant for 30 minutes at 400 degrees.
  3. Rinse quinoa.  Place in pan.  Add water and bullion.  Bring to a boil. Turn heat down to simmer and cover.
  4. Remove cooked eggplant, cut into bite-sized pieces, and add to cooked quinoa.
  5. Air fry zucchini, bell pepper, mushrooms, onion, garlic, and meatballs for 20 minutes at 400 degrees. The add it to the quinoa salad and mix.
  6. Add olive oil and balsamic vinegar to quinoa salad and mix well.
  7. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Warm Quinoa Salad with Roasted Vegetables (sped up for IG)
YouTube post of this video: Warm Quinoa Salad with Roasted Vegetables (regular speed, full video) 

Wednesday, February 19, 2020

Korean Style Seafood Bok Choy Chickpea Pancake


I wanted to make a Korean style pancake with a lot of vegetables.  I also wanted to experiment with chickpea flour since I already had it at home.  Supposedly, it's very nutritious but I don't know what it has, like vitamins or whatever.  You can google it if you're interested.  I know it contains fiber like any other bean and that's why you fart when you eat a lot of beans.

Real Korean pancakes don't use chickpea flour, a lot of recipes even say pancake mix.  My local Korean store stocks pancake mix.  I checked the ingredients for one of them, which were flour, baking soda, and msg so it didn't seem complex.  I basically looked at several recipes and made my own variation.  I also found a veggie pancake that sounded delicious.  I'll have to try that another time.

I think this turned out just okay.  My pancake didn't hold together as well as it should have.  This was probably due to the use of chickpea flour instead of regular flour or pancake mix.  Another thing that I would also change is the shoyu (aka soy sauce) in the sauce.  I used a brand called Kikkoman because someone gave it to me and that's what I had on hand.  He was gonna throw it out, that's the only reason I took it.  I didn't want it to go to waste.  But it has a distinct umami flavor that I don't care for and it tastes very salty.  My favorite shoyu is low sodium Aloha brand.

If you'd like to try and make it exactly the way I did, the recipe is as follows:

Ingredients for Pancake:
  • 1 cup mixed seafood, defrosted
  • 3 cups bok choy, chopped
  • 1/2 white onion, sliced
  • 3 stalks green onion, chopped into 2-3 inch pieces
  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1 egg
  • 2 Tablespoons oil for cooking
Ingredients for Sauce:
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon gochujang (red pepper paste)
  • 1/2 teaspoon chili oil
  • 1 sprinkle toasted sesame seeds
Instructions:
  1. Prepare ingredients as listed above (slice, chop, defrost).
  2. Heat large pan.  Add oil.
  3. Add bok choy, white onion, and green onion. Stir fry until half wilted.
  4. Add seafood, sprinkling around the pan evenly.
  5. In a bowl, mix chickpea flour with water and egg.  Pour batter all over vegetables and seafood.
  6. Let sit for a few minutes to set before flipping over to help keep the pancake intact.
  7. Flip and let cook through.
  8. In a separate bowl, mix all ingredients for sauce together.
  9. Serve pancake with sauce.
  10. Enjoy!
IG post of this video: Korean Style Seafood Bok Choy Chickpea Pancake (sped up for IG)
YouTube post of this video: Korean Style Seafood Bok Choy Chickpea Pancake (regular speed, full video)

Saturday, February 15, 2020

Air Fried Panko Curry Tofu


This experiment turned out great!  I remember doing some tofu cooking experiments years ago.  One of them involved freezing the tofu to dry it out.  This was supposed to help it get a texture closer to meat.  I don't remember if I liked that recipe or not.  But I remember the first step was to press the tofu down to get out as much liquid as possible.  I did that for this recipe.  I wasn't necessarily trying to get a meat texture, but I wanted to make the tofu firmer to withstand what I was about to put it through.

Tofu is pretty bland and will take on any kind of flavor you add to it.  The curry powder added just a light curry flavor.  In retrospect, I would've preferred the curry flavor as a sauce added after air frying.  Regardless, this was still delicious.  So that idea is another experiment that I'll try next time.

If you want to try this, here's the recipe.

Ingredients:
  • 1 block tofu
  • 2 eggs
  • 1 Tablespoon curry powder
  • sprinkle of dried parsley
  • Panko (Japanese breadcrumbs)
  • Avocado oil spray
Instructions:
  1. Open and drain tofu.
  2. Cut block of tofu evenly into four rectangles.
  3. Lay paper towels on a baking pan.
  4. Spread tofu rectangles onto paper towels.
  5. Cover tofu with another layer of paper towels.
  6. Add another pan onto the paper towel-covered tofu.
  7. Add something on top to weigh it down and help the liquid get squeezed out of the tofu. (I used a bottle of olive oil and left it for about ten minutes)
  8. Remove weight and paper towels.
  9. Beat eggs.
  10. Add curry powder and dried parsley to eggs and beat again to combine.
  11. Pour panko into a separate bowl.
  12. Dip pieces of tofu into egg mix, then panko, and repeat, coating all sides.
  13. Spray all sides of panko-coated tofu with avocado oil.
  14. Air fry for 15 minutes at 400 degrees.
  15. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Air Fried Panko Curry Tofu (sped up for IG)
YouTube post of this video: Air Fried Panko Curry Tofu (regular speed, full video)