Daily Recipe 10/19/13

      I have decided to continue with my vegetarian theme this weekend for my recipes to share with you. Many of you that follow need to think outside the normal for recipes, foods, and ingrideants! I want to bring you tasty recipes that I love, I have found and tasted from others and ones that I make up on my own. Many will be clean and healthy but I'll throw in a few treats here and there, this however it's a tasty one not a treat lol!

                                                        Kimchi Fried Rice

                            (Kimchi Bokkeumbap)

      From Tosca Reno's Eat-Clean Vegetarian cookbook she says "This dish is a great way to use leftover rice and odds and ends of vegetables you have in your refrigerator. Just use a combination of vegetables you already have, and be sure to have cooked the rice the day before so that it's cold and dry, otherwise you'll have mush. You might have to make a special tri to the store to buy mischief, a spicy Korean favorite with fermented cabbage, but it's will worth the trip!"

3 TBSP Safflower Oil

3 Cloves Garlic, Chopped

3 Scallions, cut into one inch pieces

2 Cups Vegetables, dices into 1/2 inch pieces (see try this tip)

4 Oz firm Tofu, drained and liquid pressed out, diced into 1/2 inch pieces

3 Cups cooked, may old refrigerated brown rice

1 Cup Kimchi, drained and liquid pressed out, chopped

1 TSP Sesame Oil

1/2 TSP Sea Salt

                                                       DIRECTIONS

      Heat a 9- or 10- inch cast iron skillet or a very large wok thoroughly on medium heat. Once skillet is nearly smoking, add oil, garlic, scallions and vegetables. Stir vegetables in oil and cook until softened, 1 or 2 minutes. Add tofu and cook one more minute, stir in rice, getting as much rice to touch the bottom of the skillet as possible. Allow to cook, without stirring, until rice starts to brown and get crunchy on the bottom of the skillet. Stir and repeat until all rice is brown as much as possible, without burning, and has developed crispy, crunchy bits, around 8 minutes total.mstir in kimchi, sesame oil and salt, heat through. Remove from heat and mound in bowls. Serve with chili sauce, and low-sodium tamart.

                                                         TRY THIS!

      When it comes to the mix of vegetables for this dish, take my word for it, anything goes. Bell peppers, zucchini, yellow squash, mushrooms, broccoli, carrots, celery, bamboo shoots, baby corn, book Chou and kale - toss 'em in!

                                                        Protein Power

It your ans ovo vegetarian, you can top the fried rice with a sunny-side-up egg, allowing the diner to break up the yolk and mix it in with the rice, as is traditional in Korean cuisine.

Nutritional value per serving W/O egg (Yields 4 X 1 cup servings)
Calories: 347| Calories from fat: 129| Protein: 11g| Carbs: 44g| Total fat: 15g| Saturated fat: 2g| Trans fat: 0g| Fiber: 6g| Sodium: 366 mg| Cholesterol: 0mg