Quick like a bunny

Quick like a bunny

Saturday, January 21, 2012

Kimchi Over Saute'd Greens Recipe Meal

This is very good and you can use rice on the bottom if you need some extra carbs.


Some Kimchi (I used my six month old Kimchi that I fermented myself. Use what you like).

Greens (I used Kohlrabi leaves, I am sure Swiss Chard, Collard green and other greens that you would saute' will do). Use the amount you think each serving might need. I could of used more greens.

Sesame seeds

veggie oil

Sesame oil

Soy sauce

Take a large fry pan out and add some veggie oil and a bit of sesame oil. Heat the pan on high. Take you greens and de-stem, then rip or cut into bite size pieces. When pan is nice and hot add the greens and saute. You may need to lower the heat if you feel the need. Now add a couple of pinches of sesame seeds. When greens have wilted add 1 or 2 T. of soy sauce. This depend on how much greens you are cooking. Heat until warm. Serve on plates or bowls and top with some Kimchi. Not to much, just like you see in the pic. Top Kimchi with a little more sesame seeds and serve or eat.

You can also cook up some rice and top with greens then finish with the Kimchi. The warm and flavorful greens with the cold spicy Kimchi gives for a nice pallet pleasing experience.

Tuesday, January 17, 2012

Sourdough Acorn Bread Roll Recipe

I love to experiment with food.
These rolls turned out very mild,smooth and soft. You can also make these with out the Acorn meal. I use a bread maker to prepare the dough. One could mix and kneed if you like.


1 Cup wheat flour
1 Cup white flour (I use bread, all purpose will work to).
1/2 cup Acorn flour/meal (you can use wheat or white flour instead).
2 T. Sugar
1 T. Salt
1/2 Cup of sourdough starter
1 Egg
1/4 Cup butter or virgin coconut oil
1/2 Cup water, or milk/kefir good
1 tsp. Baking Soda

Put ingredients in the bread maker. Plug in and set to dough and press start. When the dough is done, pull out onto clean flat surface and knead for about 2 minutes and make 8-16 round balls. 8 for  bigger rolls and 16 for smaller. I made 16. Place on baking stone or greased baking sheet. Cover with cling wrap or roll balls into veggie oil and cover with clean towel. Let rise for about 12-16 hours in warm place. I put mine into the oven with door closed and it turned off. I did it overnight. The next morning I pulled the bake pan out of the oven and let it sit on the counter while I pre-heated the oven to 350F. When the oven was pre-heated I took the cover off of the rolls and placed the bake stone/sheet into the oven and baked for 20 minutes. You may need a few more minutes baking if you make large rolls. The rolls should have a firm outer shell when done. Let cool and then serve or freeze for later use. I love to freeze my bread for an addition to be part of a complete meal.

I love the dark brown color and the inside reminds me of a cake donut, but without the sweet in it.

Monday, January 16, 2012

Spicy Beef And Greens Stir Fry Recipe

This recipe is very good and easy. I have changed a recipe provided by EatingWell.com through Kitchendaily link. Here I have used Swiss chard and Kohlrabi leaves from my winter garden. The leaves of the Kohlrabi are great to saute and stir fry.

Ingredients:         Serves about 4-5 people

 1/4 cup rice vinegar or half water and half vinegar.
 (Or 1/4 cup apple juice or cider)

 1 1/2 T. Oyster-flavored sauce.
 (you can use the real stuff, but I think the cheap flavored kind tastes better. If you cannot find this you can use 1 1/2 T. soy sauce, 1/4 tsp kelp powder/granules or diced, 1/2 tsp. garlic powder, 1 tsp. sugar/sweet of choice. Or Try 1 T. soy sauce 1/2 T. fish sauce, 1/2 tsp. garlic powder, 1 tsp. sugar/sweet of choice).

 2 tsp. cornstarch

 1 tsp. sesame oil

 3 tsp. veggie oil

1 1/2 pounds beef sliced thin and bite size.
(you can try pork, chicken, shrimp or fish to). Use less meat, if less people are to be served. I use half the meat for two. FYI. You can buy a beef bottom roast and cut it to portion size and freeze or I have been buying 7 roasts from an organic cattle farmer and cutting it up into protion sizes to freeze.

1/4-1 tsp. crushed red pepper flakes.
( I use 1/2 tsp).

About 1 pound of Swiss chard, kohlrabi leaves, Bockchoi or other greens that do well with fry/saute. Less or more. chopped to bite size and optional stems removed.

Sesame seeds about 2 T.

Cooked rice or rice noodles

(1) Whisk in the first 3 ingredients (Rice vinegar, oyster sauce, and cornstarch) in a small bowl until the cornstarch is dissolved.

(2) Heat 1 tsp. veggie oil and 1 tsp. sesame oil in a large skillet or wok over medium to high heat. Add beef and red pepper to taste, cook stirring, until beef begins to brown.  Transfer meat to bowl or plate.

(3) Heat up the other 2 tsp. veggie oil in same pan over medium to high heat and add greens. Stir and cook until they begin to wilt. Stir in the cornstarch mixture. Pour the meat mixture back into the pan. Add 1 T. sesame seeds and cook, stirring, until heated through and the sauce has thickened slightly.

Serve over cooked rice or rice noodles and sprinkle with more sesame seeds.