There are worse ways to spend an afternoon
February 21, 2019
There are worse ways to spend an afternoon
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
Korean Coconut Buddha Bowl
I’ve been quite excited to see a resurgence of bowl-related meals in the popular press (mostly because that’s what I’ve mainly been making for dinner since .. Miami) – Call them Buddha Bowls, Nutri Bowls, Glow Bowls … they all amount to the same basic formula: filling item, accents, protein source & sauce.
This version starts with a coconut curry, and wanders into the territory of Korea with the substitution of gochujang for red curry paste. Yum.
gluten-free, low carb
Korean Coconut Buddha Bowl
For the sauce
1 Tbsp. neutral oil
2 medium shallots
1 inch ginger
2 Tbsp. gochujang
1 can coconut milk
2 tsp. honey
1 Tbsp. sambal olek
2 Tbsp. fish sauce
2 Tbsp. soy sauce
For the bowl
1 Tbsp. neutral oil
1/2 onion
1 c. snap or snow peas
1 c. carrot batons
1 c. asparagus
2 c. shredded purple cabbage
2 Tbsp. soy sauce
1-2 Tbsp. lime juice
1/4 c. water
Optional: ground chicken & fried eggs
Sesame seeds
Mince the shallot & ginger and sautée in the oil until softened. Add the rest of the ingredients, whisk to combine, and let simmer 15 minutes or until thickened and velvety.
While that’s working, prep your bowl.
When your sauce is done, set aside, wipe your pan and add the oil + carrots. Stir. Add the onion and sautée until the onions are softened.
Add the peas and sautée, stirring frequently, until the peas are beginning to soften.
Add the cabbage and stir. Add 1/4 c. water and cook, stirring frequently, until the water has evaporated and the cabbage is crisp-tender.
Add the asparagus, soy sauce & lime juice and cook, stirring, a few minutes more.
Divide veggies between two bowls and top with ground chicken & fried egg if desired. Spoon over about a quarter to a third of the sauce per bowl. Sprinkle sesame seeds over top.
If you are after a shot for the ‘gram, cook all these veggies separately and arrange artfully. Ain’t nobody in this house got time for that.
Bowls serve 2 with leftover sauce
February 20, 2019
Always a good reminder
February 19, 2019
A late morning picnicking in the park with friends & the pup 😍
February 18, 2019
That golden light, though …
February 17, 2019
Astrolabe at the Museum of Islamic Art
Low Carb Gochujang Shrimp Bowl
What to do with leftover shrimp, and the massive tub of gochujang I’ve acquired? Make a yummy, yummy “noodle” bowl to kill that ramen craving I was also having.
If you’re nervous about gochujang and Korean food in general, don’t be – the paste I have may look spicy, but it’s not. It’s delicious, and is useful in a bunch of different ways.
gluten-free, low carb
Low Carb Gochujang Shrimp Bowl
14-16 shrimp
1-2 scallions
A bunch of shredded cabbage (I had about 1.5/2 cups per serving)
1-2 eggs per serving
Sesame oil
Soy sauce
Sesame seeds
Salt & pepper
for the marinade
2 tsp. olive oil
2 cloves garlic, minced
1 tsp. lemon juice
2 tsp. Gochujang (I could have done with a full Tablespoon here happily)
1/2 tsp. honey
1 Tbsp. water
First, whisk together all marinade ingredients in a small bowl. Add the shrimp, toss, and let marinate :30 to a couple hours in the fridge.
While that’s working, shred your cabbage and prep all other ingredients.
Cook in batches for each serving.
First, fry the cabbage in 1 Tbsp. oil over medium-high heat until beginning to brown and soften. Season with salt & pepper.
Push to the outside of the pan and add the shrimp + a hand full of scallion to the middle and cook until 3/4 done.
Stir all together and push to the outside of the pan. Add 1 tsp. sesame oil in the center and crack the 2 eggs in. Season with a sprinkle of soy sauce.
When the egg whites have turned white, poke the yolks and stir into ribbons.
When 3/4 of the way cooked through, stir into the rest.
Transfer to a bowl and top with a sprinkle of raw scallion + sesame seeds.
Repeat with subsequent batches.
Serves 1-2 for dinner, depending on whether you have other banchan
February 16, 2019
Yep – those are (inexplicably) tables on the ceiling. Not pictured: “upside down” chairs on the floor.
At an Italian cafe.
For some reason.
Food was good, though:
Sea bass with a buttery lemon sauce, what must have been a quick-pickle “kraut”, saffron hummus & a cauliflower steak with some sort of sticky balsamicy drizzle. Not too shabby for a ‘we’ll find something when we get there, I don’t feel like thinking and can’t remember what this mall has as options’ meal.
February 15, 2019
*intensity intensifies*
February 14, 2019
Gastography 