Saturday, December 16, 2023

Thai Style Red Curry with Chicken and Vegetables



1 long eggplant, sliced

1 zucchini, sliced

6 mushrooms, chopped 

3 oz bean sprouts

3 chicken thighs, sliced in strips

20 leaves Thai basil, picked off branches

2 T coconut oil

1 can coconut milk

2 T red Thai curry paste

1 T sugar 

1 T fish sauce


  1. Rinse produce and prepare as listed above (slice, chop, pick leaves off basil branches).
  2. Trim excessive fat off chicken and slice into strips.
  3. Heat coconut oil in pot. Add red Thai curry paste and cook through until fragrant.
  4. Add sliced chicken and stir fry for about a minute.
  5. Add coconut milk, bring to boil, then turn down to simmer for about 15 minutes.
  6. Add zucchini, eggplant, and mushrooms and simmer for another 15 minutes.
  7. Add bean sprouts and basil and stir to get them heated through.
  8. Add sugar and fish sauce and stir through.
  9. Serve and enjoy!

Instagram @abundanceofvegetables

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Sunday, October 22, 2023


Hello, guys! We picked some marungay fruit and leaves from the back yard. I cooked up some balatong with the leaves and diningding with the fruit.

Watch the backyard garden to table experience in my YouTube video linked below. I also cooked the fruit.

Here’s my balatong recipe.


7-10 dried shrimp, soaked in water

1/2 c mung beans, rinsed 

1/2 medium tomato, sliced

1/2 small onion, sliced

2 T olive oil

2 T chopped garlic

2 cups water

1 t chicken bouillon 

1 T fish sauce 

1/2 cup marungay leaves


1. Soak dried shrimp in water.

2. Rinse mung beans well.

3. Slice tomatoes and onions.

4. Heat small pot and add olive oil.

5. Add sliced tomatoes, onions, and garlic and stir fry until slightly softened.

6. Add mung beans, water, chicken bouillon, fish sauce, and shrimp. Bring to a boil, then lower to a simmer.

7. Add water to adjust the consistency if you like it soupier. Simmer until mung beans are cooked, about 10 minutes.

8. Turn off heat. Add marungay leaves and stir in.

9. Serve with rice.

10. Enjoy!

Instagram @abundanceofvegetables

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Sunday, September 10, 2023

Pasta Salad with Veggies


This pasta salad was a perfect menu item for my camping trip. I made it a couple days in advance, which gave the flavors time to marry together into the pasta.

I changed the veggies ups little, but here the recipe I used:

Instagram @abundanceofvegetables

YouTube short Pasta Salad with Veggies

YouTube full video

Wednesday, August 30, 2023

Zoodles and Pizza


Hello there! Here's a simple zoodle (zucchini noodles) recipe.  I spiralized the zucchini and tossed it up in a pan with some garlic, red pepper flakes, salt, pepper, topped it off with some feta, and served it with some pizza. Nom Nom!  Here's the recipe.


  • 1 zucchini
  • 1/4 cup olive oil
  • 5 garlic cloves, sliced
  • 1 T red pepper flakes
  • dash of salt
  • dash of cracked black pepper
  1. Rinse zucchini and slice ends off.  Spiralize into noodles shape.
  2. Slice garlic.
  3. Add olive oil to heated pan.  Add pepper flakes, garlic, salt, and pepper.  Stir to let oil get infused.
  4. Add zoodles, tossing to lightly cook through.
  5. Serve with a side of pizza or whatever you like and enjoy!

Sunday, August 20, 2023

Onion Celery Burgers with Cauliflower Rice and Salad


I added some celery to my beef burgers to veggie it up and had it with some cauliflower rice and romaine salad. It was quick and easy. Here is the recipe.


  • 1 lb ground beef 
  • 1 stick celery, chopped
  • 1 packet dry onion soup mix
  • 1 T olive oil 
  • 1/2 large onion, sliced 

  1. Prepare ingredients as listed above (chop slice).
  2. Mix ground beef, celery, and onion soup mix together. 
  3. Divide into four sections and form into balls.
  4. Add oil to a heated pan.
  5. Press beef bell into patty and cook to your liking.
  6. Add sliced onions to same pan and stir fry until translucent.
  7. Serve with your sides. 
  8. Enjoy!
IG: @abundanceofvegetables

Saturday, June 17, 2023

Red Curry with Chicken and Baby Corn

This is my take on a creamy coconut Thai curry chicken. 
I used brown sugar instead of rock sugar and the premade Thai red curry paste. My main picture doesn’t include the turn Thai basil and bean sprouts, but I did enjoy it with some of those. I’ve also seen other types of vegetables in curry but these are what I had on hand.

  • 3-4 boneless, skinless chicken thighs, sliced
  • 1 can coconut milk
  • 3 Tablespoons coconut oil
  • 1 Tablespoon red Thai curry paste
  • 1 can baby corn
  • 1 Tablespoon brown sugar
  • 1 Tablespoon fish sauce


  1. Prepare chicken by removing excess fat and slicing into strips.
  2. To a large, heated saucepan, add the coconut milk, coconut oil, and curry paste. Heat through and break paste down in the liquid.
  3. Add chicken, stir, and let cook.
  4. Add baby corn, sugar, and fish sauce.
  5. Taste and add more fish sauce if you’d prefer it saltier. One Tablespoon was enough for me.
  6. Enjoy!

IG: @abundanceofvegetables

YouTube short: Red Curry with Chicken and Baby Corn

YouTube full video: Red Curry with Chicken and Baby Corn

I also brought some for lunch the next day. Yummy!

Saturday, June 10, 2023

Beef Curry with mixed Vegetables


Ground beef was on sale at Safeway for $2.50/lb. I got about 12 lbs. I like to take advantage of the sales, pack it into one-pound portions , and freeze them. On this day, I made some curry with vegetables using ground beef as the protein. I had it with a side of cauliflower rice to try and keep it low carb. Here’s the recipe.


  • 1 lb ground beef
  • 1/2 onion, chopped
  • 3 cloves garlic, minced 
  • 2 inches ginger, minced 
  • 2 T Worcestershire sauce 
  • 2 T ketchup 
  • 1 bag frozen mixed vegetables 
  • 2 t chicken bouillon 
  • 3 cups water
  • 3 blocks curry flavor
  1. Brown the ground beef.
  2. Prepare the onions, garlic, and ginger (chop, mince).
  3. Once beef is browned, add onions, garlic, ginger, Worcestershire sauce, and ketchup. Stir and cook until onions are translucent.
  4. Add frozen mixed vegetables, bouillon, water, and curry blocks. Dissolve blocks and bring to a simmer  to make ensure the frozen veggies have heated through.
  5. Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Beef Curry with Mixed Vegetables

YouTube full video: Beef Curry with Mixed Vegetables

Sunday, May 21, 2023

Low Carb Beef and Spinach Enchiladas

I attempted to make this low carb by making tortillas with flax meal instead of using regular flour or corn tortillas. It tasted great but my decision to try to make it low carb gave it an unexpected texture that I didn’t particularly enjoy.

I also couldn’t find any enchilada sauce in my local Walmart that day so looked for a recipe. This dish was a mixture of several recipes combined. Overall it was way too much work to modify this recipe to make it low carb. See links below.

I used a homemade enchilada sauce recipe I found online and doubled it. Here’s the link to the original recipe:

Here’s the link the the recipe I used for the tortillas:

Here’s the link to the spinach and beef enchiladas recipe:

IG: @abundanceofvegetables

YouTube short:

YouTube full video: Low Carb Beef and Spinach Enchiladas

Sunday, May 7, 2023

Tofu with mixed veggies


I think I was following a recipe and modified it a bit. I’m just not sure what recipe I was following because I can’t find it. The original recipe didn’t ask for it to be air fried, but I wasn’t in the mood for super soft tofu. Here’s what I did. Turned out okay, but I’d prefer the tofu even drier and with more texture.


  • 1 block tofu
  • 4 Tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder 
  • 1 Tablespoon sesame seeds
  • 2 Tablespoons white vinegar
  • 1/4 c low sodium soy sauce 
  • 1 Tablespoon sesame oil
  • 1 Tablespoon honey
  • 1 cup water
  • 2 inches ginger, sliced
  • 2 cloves garlic, chopped
  • 2 T corn starch 
  • 1/4 c water
  • 1/4 c chopped green onion
  • 1 bag frozen mixed veggies
  • Sesame seeds and hot chili oil for garnish
  1. Open tofu, place on a pan lined with paper towel.
  2. Add another pan or plate on top of the tofu and add something to weigh it down. This will help squeeze the liquid out.
  3. Prepare the sauce. In a little pot add the brown sugar, ground ginger, garlic powder, sesame seeds, white vinegar, soy sauce, sesame oil, honey, water, ginger, and garlic. Bring to boil.
  4. Prepare the cornstarch slurry. Add cold water to cornstarch and stir until lumps gone.
  5. One sauce is boiling, turn off heat, add slurry, and stir. Add green onions and stir in. Reserve about 1/2 cup for the veggies.
  6. Slice tofu into cubes and place in baking pan.
  7. Pour sauce over tofu and Airfry for 20 minutes at 400 degrees.
  8. Pour mixed veggies in pan. Stir fry with sauce reserved from earlier until heated through.
  9. Serve and enjoy!

Friday, March 31, 2023

Pumpkin Rice Cakes


I got a couple Kabocha pumpkins from my father’s garden and decided to try making these pumpkin cakes. They kind of remind me of jin dui, which is a fried mochi ball coated in sesame seeds and stuffed with black bean paste. Jin dui is actually more delicious than these. But their fried, so of course is is. I used toasted coconut instead of sesame seeds and cooked on a dry heated pan.

Here’s the original recipe:

YouTube full video:

Sunday, March 19, 2023

Spam & Veggie Stir Fry


I gathered an assortment of ingredients in my kitchen and made this dish happen.  I had a bit of baby bell peppers left over from another recipe, cauliflower in the freezer, spam and rice from the cabinet as well as seasonings, and I always have onions and garlic on hand. This would work with any combination of veggies you have.


  • 3 cloves garlic, chopped
  • 1 medium onion, sliced
  • 2 cups baby bell peppers, chopped into bite-size pieces
  • 3 ounces spam, cut into cubes
  • 1 bag frozen cauliflower
  • 2 Tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • Scrunch of pepper
  • 2 Tablespoons chopped green onion
  • Sesame seeds (for garnish)


  1. Prepare ingredients as indicated above (chop, slice, etc.)
  2. Add spam to heated skillet. Stir fry.
  3. Add remaining ingredients (except sesame seeds) and stir fry until cauliflower defrosted and warmed through and onions and bell peppers slightly softened.
  4. Garnish with sesame seeds and serve with rice.
  5. Enjoy
YouTube full video:

Friday, March 10, 2023

Airfried Balsamic Chicken with Sun Dried Tomatoes


I found a recipe for a chicken marinade online and decided to throw in some of the sun dried (dehydrated in airfryer) tomatoes I previously made. Check out my post on the tomatoes:

Here’s the link to the original recipe:

I used basil instead of rosemary and added about half a cup of dried tomatoes. Delicious!

YouTube full video:

Saturday, March 4, 2023

Spicy Nacho Spinach Dip


I added spinach to this for some added vegetables.  To be honest, it's not the greatest addition (taste-wise), but I like to know that I'm eating more veggies.


  •  2 cups bell peppers, chopped
  • 1 medium onion, chopped
  • 1 can tomato sauce
  • 1 can pinto beans
  • 1 bag frozen, chopped spinach
  • 3 chipotle peppers in adobo sauce
  • 5 large cherry tomatoes, chopped
  • 1 avocado, chopped
  • greek yogurt or avocado


  1. Brown ground beef.
  2. While beef is browning, prep taco seasoning (you can use a pre-made seasoning packet instead).
  3. Clean and chop bell peppers and onions.
  4. Add taco seasoning to browned ground beef and stir in.
  5. Add bell peppers and onions, stir, and continue to cook until softened.
  6. Cut avocado and tomatoes and set aside.
  7. Add tomato sauce, chipotle peppers, and spinach to beef. Stir and simmer for about ten minutes.
  8. Rinse beans and set aside.
  9. Plate the spicy nacho dip.
  10. Top with pinto beans, tomatoes, avocado, and greek yogurt.
  11. Serve with tortilla chips.
  12. Enjoy!

YouTube full video:

Friday, February 24, 2023

Sun Dried Tomatoes (Dehydrated)


I had a bunch of tomatoes, too much to eat before they went bad.  So I decided to dry them out.  I have a dehydrate setting on my air fryer and gave it a try.  They turned out great.  I have been keeping them in the freezer.  I don't know how long they will be good for.  But I imagine they will be good for a lot longer than if I hadn't dried and freezed them.  

A couple recipes I've added these to are a balsamic vinaigrette marinade for chicken, and marinara meat sauce.


  • Tomatoes


  1. Rinse tomatoes well.
  2. Slice tomatoes about 1/8" thick.
  3. Spread out in one layer on screen.
  4. Dehydrate at 135 degrees Farenheit for 8 hours.
  5. Enjoy!
YouTube full video:

Monday, February 20, 2023

Avocado Toast with Roasted Bell Peppers, Onion & Balsamic Glaze


This is a simple avocado toast with roasted bell peppers, onions, and a balsamic glaze.  Here's the recipe I used for the bread:


  • bread
  • avocado, sliced
  • bell peppers 
  • onions
  • olive oil
  • salt & pepper
  • balsamic glaze


  1. Bake bread, slice, and toast.
  2. Toss bell peppers and onions in some olive oil and a dash of salt and pepper. Roast for 10 minutes at 400 degrees.
  3. Top toast with sliced avocado, roasted bell peppers and onions.
  4. Drizzle with balsamic glaze.
  5. Enjoy!
YouTube full video:


Thursday, February 16, 2023

Mustard Cabbage Soup


I found a few variations of mustard cabbage soup online. I did my own variation according to what I had on hand. Here's what I did.


  • 2 oz ground pork, mixed with green onion, seasoned with salt & pepper
  • 4 leaves mustard cabbage, chopped
  • 2 oz tofu, chopped into small cubes
  • 1/2 small onion, sliced
  • 5 stalks green onion 
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon low sodium soy sauce
  • 5 teaspoons chicken bouillon
  • 5 cups water
  • 1 teaspoon ground black pepper
  • 5 dried shrimp


  1. Prepare ingredients as listed above (slice, chop, etc.)
  2. Brown ground pork in large pan
  3. Add sliced onions, and green onions, and stir fry until softened.
  4. Add salt, sugar, soy sauce, chicken bouillon, water, black pepper, dried shrimp, mustard cabbage, tofu, and bring to a boil.
  5. Serve and enjoy!
YouTube full video:

Thursday, February 9, 2023

Chicken with Pumpkin

I got some little pumpkins from my father's garden and this is what I made with one of them - chicken with pumpkin.  I ate it with some rice.


  • 3 chicken thighs, boneless skinless, sliced into strips
  • 1 small kabocha pumpkin, seeded, chopped into bite-sized pieces 
  • 2 Tablespoons apple cider vinegar
  • 1/4 cup shoyu
  • 1 teaspoon chicken boullion
  • 1 cup water
  • 2 teaspoons white sugar


  1. Prepare ingredients as described above (slice, cut, chop, etc).
  2. Add apple cider vinegar and shoyu to chicken, mix, and set aside.
  3. Heat large pan and add chicken with marinade.
  4. Cook for a few minutes until chicken is not so pink.
  5. Add pumpkin, chicken bouillon, and water.  Cover and cook until pumpkin is fork tender.
  6. Add sugar and stir until dissolved.
  7. Serve with rice.
  8. Enjoy!
YouTube full video:

Sunday, February 5, 2023

Chicken & Vegetable Stir Fry with Quinoa


Fresh veggies were used for this dish because I had time to prep them. Sometimes I don’t have time or would rather not deal with prep so I’ll use frozen veggies for convenience. The texture is not the same, but they do just as fine. Here’s a past post of a chicken and veggie store fry I did with frozen vegetables:

Here’s how I did this fresh veggie version. Cook the quinoa first because it takes the longest. It should be done by the time you’re done with the stir fry.

Ingredients for Quinoa:

  • 1 cup quinoa, rinsed 
  • 2 cups water
  • 1 teaspoon chicken bouillon 

Instructions for Quinoa:

  1. Rinse quinoa and transfer to rice cooker pot.
  2. Add water and chicken bouillon.
  3. Press the rice cooker button.

Ingredients for Chicken Stir Fry:

  • 7 cloves garlic, chopped
  • 1/2 medium onion, sliced
  • 1 head broccoli, cut into florets, stem peeled and sliced
  • 3 carrots, peeled and sliced
  • 1 large chicken thigh, skinned, deboned, and cut into bite size pieces
  • 1 Tablespoon olive oil
  • 2 Tablespoons sesame oil
  • 1/4 cup oyster sauce
  • 1 teaspoon red pepper flakes
  • 1/4 cup water
  • Dash of salt
  • Scrunch of pepper
  • Cornstarch slurry (1 part cornstarch: 2 parts water)
  • Sesame seeds (for garnish)

Instructions for Chicken Stir Fry:

  1. Prepare ingredients as listed above (chop, sliced, cut, peel, etc.)
  2. Add olive oil to heated pan.
  3. Add chicken, salt, and pepper, and stir fry until no pink visible.
  4. Remove chicken from pan and set aside.
  5. In same pan, add sesame oil, garlic, and onions. Stir fry until onions slightly softened.
  6. Add broccoli, carrots, oyster sauce, red pepper flakes, and water. Stir, cover and let steam for about five minutes.
  7. Add chicken back in and add cornstarch slurry.
  8. Stir and let sauce thicken for a few minutes.
  9. Serve with quinoa. Sprinkle sesame seeds on top.
  10. Enjoy!

YouTube full video:

Thursday, February 2, 2023

Chili with Beans & Veggies

It's another chili with veggie recipe variety.  I made a beanless ground turkey version before. Here's the link to it if you'd like to check that out:
Here's what I did for this one.
  • 1 lb ground beef
  • 5 cloves garlic, chopped
  • 1/2 medium onion, chopped
  • 1 zuchinni, chopped
  • handful of cherry tomatoes, sliced in half
  • 1 can kidney beans, rinsed and drained
  • 2 cans diced tomatoes
  • 1/2 green bell pepper, cut into bite-size pieces
  • 2 T chili powder
  • 2 t cumin
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t cayenne pepper (optional)
  • 1 T dried parsley
  • 1 t cracked black pepper
  • pinch of salt
  1. Brown ground beef
  2. Rinse and prep ingredients as listed above (chop, slice, rinse, drain)
  3. Remove excess fat (that came from the beef) from the pan
  4. Add tomatoes, onions, bell pepper, zucchini, onions, and kidney beans
  5. Stir and let simmer while you add the spices
  6. Add remaining ingredients and stir in well
  7. Let simmer for about 15-20 minutes.
  8. Enjoy!

YouTube short:
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Tuesday, January 31, 2023

Green Salad with Chicken, Tomato, and Egg

This is a simple green salad withromaine lettuce. Here’s what I used:

  • Romaine lettuce 
  • Boiled egg
  • Cherry tomatoes 
  • Grilled chicken thighs
  • Olive oil
  • Balsamic vinegar 
  • Ground black pepper
  • Honey
YouTube short:
YouTube full video:

Saturday, January 21, 2023

Korean Style Veggie Pancake


I was craving Korean pancake and whipped this together.  I like to put a ton of veggies.
I made a version of this with chickpea flour before and it wasn't that great. You can see my blog post about that here:

Here's what I did for this experiment. It made about 4 pancakes and turned out pretty yummy. Try it out!

Ingredients for Pancake:
  • 1 cup all purpose flour
  • 1 cup water
  • 1/3 cup chopped kim chee with juice
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1/2 cup bean sprouts
  • 1/4 large white onion, sliced
  • 10 cloves garlic
  • 1 egg 
  • dash of salt
  • 2 Tablespoons hot chili oil for cooking 
  • sriracha for garnish and flavor
  1. Prepare ingredients as listed above (chop, shred, slice).
  2. In a bowl, add flour, egg, kim chee, and slowly add in water while mixing to create batter.
  3. Add remaining ingredients and toss well.
  4. Heat pan.  Add oil.
  5. Add some of the mixture and let set for a few minutes before flipping over to help keep the pancake intact.
  6. Flip and let cook through.
  7. Garnish with some sriracha stripes.
  8. Enjoy!
YouTube short:
YouTube full video:

Monday, January 16, 2023

Focaccia Bread Art


I've been wanting to try making focaccia bread art for a while.  I found a recipe online and gave it a shot.  Here's the link to the recipe if you're interested:  Colorful decorations I used were tomatoes, green onions, red onions, bell peppers, chia seeds, and sesame seeds.

YouTube post of this dish:  Focaccia Bread Art (full video with captions) 

YouTube: Abundance of Vegetables

Saturday, January 7, 2023

Chicken and Vegetable Curry with Cauliflower Rice

I came across this Thai curry sauce while shopping Costco and it came in a two pack.  I don't know if they still have it around, it was probably a seasonal item.  Here's the direct link to the sauce if you'd like to give it a try:
Ingredients for curry:
  • 1 bottle Yai's Thai Massaman curry sauce
  • 3 chicken thighs, cut into bite-sized pieces
  • 1 bag frozen mixed vegetables
  • 1/2 onion, chopped
  • 1 bag frozen mixed vegetables
  • 2 Tablespoons oil
Ingredients for cauliflower rice:
  • 1 bag cauliflower rice
  • dash salt
  • dash ground black pepper
  • dash onion powder
  • dash garlic powder
  • 2 Tablespoons green onions, chopped
  • 2 Tablespoons olive oil
Instructions for Curry:
  1. Heat large pan and add oil.
  2. Add chopped onions and stir fry until fragrant.
  3. Add chicken and stir fry until there's no pink left.
  4. Add massaman curry sauce, stir.
  5. Add frozen mixed vegetables, stir.
  6. Let simmer to let chicken cook through and vegetables defrost and cook, about 15 minutes.
  7. Serve.

Instructions for Cauliflower rice:

  1. Add frozen cauliflower rice to pan.
  2. Break up the pieces and stir periodically.
  3. Add remaining ingredients and stir until cooked through.
  4. Serve.
YouTube post of this dish: Chicken and Vegetable Curry with Cauliflower Rice (full video with captions) 

YouTube: Abundance of Vegetables