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Blog – recipes and more

spicycandiedlife

Pita with fried eggs, Greek yogurt and dijon musta

Pita with fried eggs, Greek yogurt and dijon mustard sauce (1.5:1 ratio), Jalapeño, flat-leaf parsley, plenty of zest and a little squeeze of lemon. The ultimate 15-minute breakfast of champions🌞😋

#healthyeats #healthybreakfastideas #brekkie #vegetarianfood #breakfastofchampions

I had a short visit to my beloved former home Hong

One of the most popular Korean new year food ”Pa

Breakfast pita pocket sandwich - scrambled eggs, s

Breakfast pita pocket sandwich - scrambled eggs, sautéed kale with garlic powder, leftover tabbouleh from last night's Lebanese dinner and ripe avocado 🫓🍳🥬 🥑

#breakfastideas #healthybreakfast #healthyeats #vegetarianfoodshare #brekkie

Happy New Year! I know I haven't been posting much

No other ingredient will put you in a festive mood

This is what I call a sunset #nofilters

This is what I call a sunset #nofilters

Trust the magic of slow cooking and elevate humble

Garlicky sesame moroheiya/mallow leaf noodles with

Garlicky sesame moroheiya/mallow leaf noodles with sriracha, soy sauce, and Korean Gim. Discovering and tasting new noodles is always a joyous experience for a serious nood lover like me. Especially if the noodles are delicious, nutritious and super easy to cook. The first time I tried “moroheiya” (or mallow leaf noodles) was a total accident; I’d ordered them instead of rice from a Thai restaurant one day. I wasn’t sure what to expect from this herbal green instant noodle-like thing at first, but it only took one little bite for me to get obsessed with them. And it turns out “moroheiya” also known as “mulukhiya”, “mellow” and “bai po” in Thai is a nutritional powerhouse. Noodles have a very subtle yet pleasant herbal taste with a hint of green pea-like sweetness in my opinion. They are light, cook quickly, and deliciously chewy. I made garlicky Asian sauce to serve them with this time, but I think these versatile noods can go with pretty much any sauce.

200g/7.1oz. mallow leaf noodles
1-1/2 tbsp. neutral flavor oil (I used extra light olive oil)
50g/1.8oz. shallots, choped
A head of garlic, yes whole head :-), sliced
3tbsp. sriracha
2tbsp. soy sauce
1 1/2 tbsp. sesame oil
3 bulb of small scallions, choped
a pack(4g/0.14oz.) Gim or seasoned nori
a pinch of chili powder (optional)

Cook shallots in a nonstick pan over medium heat with 1-1/2 tbsp. oil for a few minutes until they’re starting to get translucent.
Add in garlic and cook for 3-4 minutes until you can smell it cooking. Add sriracha and soy sauce.
Meanwhile, cook noodles in boiling water for 3 minutes. Mix the cooked noodles and 4-5 tbsp. noodle-cooking water in with the sauce. Turn the heat down to low and stir for a minute.
Turn off the heat, add sesame oil and scallions and mix well.
Finally add “Gim” or seasoned nori, and a little sprinkle of chili powder if you want a little kick. Enjoy!

#noodles #veganrecipeshare #vegannoodles #healthyeats #wholefoodplantbased

[EN/한국어]

Tropical fruit paradise in a bowl💖 This is how I eat my smoothie these days😉 Red dragon fruit, passion fruit and Greek yogurt base with mango and even more passion fruit topping. This hot pink looks almost unreal I know, I wish I was able to take a picture of my pink hands after cutting the red dragon fruit, it was intense😅 What's in your smoothie these days?

제가 요즘 스무디 먹는법 - 레드용과, 패션푸르트와 그릭요거트를 갈아 베이스를 만들고 망고와 패션푸르트를 토핑으로 얹습니다. 열대과일의 천국의 맛이 고스란히 담긴 스무디 보울이죠?💖 특히 저 핫핑크는 거의 진짜라고 믿기 힘들정도로 강렬해서 갈아놓고 가끔 깜짝 놀라곤합니다. 용과를 썬후의 제 핑크로 물든손을 보여드릴수 있었으면 좋겠어요^^ 인친분들은 요즘 어떤 스무디를 만들어 드시나요?

#pinkfood #healthyeats #smoothiebowl #breakfastofchampions #fruitlover

[EN/한국어] Purple ruffle basil, baby celery,

[EN/한국어]

Purple ruffle basil, baby celery, yellow grape tomatoes and avocado salad with evoo and @traderjoes everything but the bagel sesame seasoning blend.

퍼플러플 바질, 베이비 샐러리, 노랑 빙울토마토에 엑스트라버진 올리브오일, 트레이더조의 everything but the bagel sesame seasoning blend 를 곁들인 샐러드입니다.

#saladideas #veganfoodshare #wholefoodplantbased #healthyeats #veganrecipeshare

[EN/한국어] This is a kind of dish I should've

[EN/한국어]

This is a kind of dish I should've made a hundred times already but hadn't gotten around until yesterday for some reason. Unlike most Asians, I don't have a rice cooker and rarely have any leftover cooked rice at home. But I always always always have pasta and kimchi if I'm not traveling. It was about time they're acquainted. Like all my dishes, this one is super quick and simple but packed with flavor. Here's my 15-minute Kimchi fried pasta with an egg 🍳

Cook 80g/2.8oz. spaghetti in a pan of salted boiling water for 8min.
Meanwhile, add 1tbsp. olive oil and 1/2 cup-2/3 cup. chopped kimchi (depending on how much you love kimchi😉) in a frying pan. Stir-fry over medium heat.
After 5-6min. add in 1/2 tsp. garlic powder and keep stirring.
When the pasta is cooked mix it in with kimchi. Add a ladleful of pasta cooking water too; it will help deglaze the pan full of all the sticky kimchi goodness.
Turn the heat all the way up, stir well and cook for 1min.
Serve it with a sunny side up egg and a sprinkle of black sesame seeds.

15분이면 충분한 김치볶음파스타를 만들어 봤어요. 저는 국수파인 관계로 집에 밥통도없고 그렇다보니 남은찬밥도 없답니다. 하지만 여행중이지 아닌이상 파스타와 김치는 항상있지요. 벌써 백번은 해먹었을 음식인데 이제야 만들어보네요.

스파게티를 소금을 충분히 넣은 끓는물에 8분간 삶았구요 (저는 알덴테 식감을 좋아해서 절대 파스타를 오래 삶지않습니다), 그사이 썬 김치 2/3컵을 올리브오일 한큰술과 중불에 5분정도 볶아준후 마늘가루 반티스푼을 넣고 계속 볶아주었어요. 조리된 파스타를 파스타 삶은물 한국자와 함께 김치와 섞어주고 불을 최대로 올려 일분간 더 볶았구요 (파스타 삶은물은 팬에 들러붙은 김치양념들을 흡수에 주는 역할도 한답니다). 이제 완성된 파스타를 달걀후라이, 검은깨와 그릇에 담아주면 끝. 사진 후딱 찍고 완전 폭풍흡입 했습니다 ㅎㅎ 값싸고 구하기쉬운 재료로 뚝딱 만들었지만 파스타와 김치를 사랑하는 저에겐 최고의 요리가 아닌가해요. 늘 먹는 김치볶음밥이 지겨우실때 한번 만들어보세요.

#kimchi #weeknightmeals #noodlelover #easyrecipe #koreanfusion

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