that new beddings & a nice slab of steak could make life feel a little more luxurious.
After a morning meeting with my landlord and building manager (oy vey!) and running around doing errands (without a car, mind you)… I am finally back home.
Listening to “Got to Have it” by Soul President and drinking this nice refreshing glass of Vinho Verde…
KIMCHI FRIED RICE
Tonight’s dinner was quick and easy. Because I always have an ample supply of Kimchi in my fridge and I’m never out of rice, I decided to combine the two Asian staples and make Kimchi Fried Rice!
Kimchi is a popular Korean dish made of fermented vegetables and seasonings. The main vegetable used is the baechu (napa cabbage). Did you know that Kimchi is not only tasty but also pretty healthy for you? I was recently researching on foods that have probiotics and kimchi is listed as one of the top foods that have them. It contains lactic acid bacteria like lactobacillus kimchii. This bacteria helps surpress the growth of dangerous bacteria by promoting the health of our digestive tracts. Kimchi also helps reduce indigestion and gas. Most importantly, it helps you feel less hungry!
Anyhow… I whipped this up in about 20 minutes. I fried the kimchi and rice together. You can add your choice of meat: chicken, beef, pork. For this evening’s dinner I chose bacon! My friend, Jenna, likes hers with SPAM.
Once I finished cooking and mixing everything together, I topped my dinner off with a sunny side up egg. I love breaking into the egg and having that yellow gooeyness drip all over the fried rice!
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LAMB IS DAMN GOOD!
I don’t want to have to cheat on my pork… but D A M N… this lamb was f*(king good!!!
Also, on a side note: I’m really into shopping at TriBeCa’s Amish Market. So convenient from my work commute and they have a bunch of fresh and high quality produce and meats…. beats trying to go food shopping in Williamsburg!
This was what I had for dinner:
LAMB CHOPS w/ YOGURT SAUCE, ROASTED CURRIED CAULIFLOWER & BUTTERED STRING BEANS
Everything was home cooked. Method as follows:
- Mix chopped cilantro, minced garlic and freshly squeezed lemon juice with 1/2 cup of low fat yogurt
- Set aside
- Chop 1 cauliflower head into medium florets
- Put in colander and toss with olive oil, salt, curry and chopped shallots
- Roast in oven on 475° for 25 minutes
- Wash and cut ends of string beans
- Sautee in pan with butter for 5 minutes
- Salt and Pepper lamb chops
- Heat a large skillet on medium heat and sprinkle salt over the top surface
- Add the chops and cook on both sides for 4-6 minutes
Then voilà! Plate and serve with your favorite wine, of course!!!