Lunch Today, Dinner Tonight

Lunch today was at a deli, where I had this delicious bowl of matzoh ball soup and a half of a pastrami sandwich.

Dinner tonight was a mixed bag. A feta omelette. Texas Pete hot sauce topping. Kimchi on the side. Dessert was sliced banana and melon.

Fried Eggs with Kimchi

I made the recipe from http://appetiteforchina.com/recipes/fried-eggs-with-kimchi and had it with an English muffin, strawberries, and hot coffee.

Fish Dinner

Tonight's dinner was masa harinha-crusted sautéed Dover sole covered with wild mushrooms and onions. Pan deglazed with Savignon blanc. Kimchi and tomatoes on the side. Sauvignon blanc to drink.

Leftover Soup Lunch

Diced leftover rotisserie chicken, mixed vegetables, rice, and green beans. Chicken broth. Instant ramen. Kimchi.

Cold Meal for a Hot Evening

The outdoor temperatures were in the high 90°'s F. here in northern Virginia today. That called for a cool supper -- chilled kimchi sōmen.
The ramen noodles were cooked, rinsed, and chilled. The kimchi was chopped and drained, then mixed with a dressing of rice vinegar, sugar, sesame oil, and Temari soy sauce. The ramen was mixed with the kimchi, and refrigerated a couple of hours until it was nice and cold. A cold beer will go nicely with this.

Soup's On

Beef-flavored ramen soup with kimchi, carrots, tomato, and cilantro added, plus an egg poached on top.

Gaeran Tost-u for Breakfast

Today, I decided to make gaeran tost-u (Korean egg toast) for breakfast. The bread was rye sandwich bread. The cabbage was chopped kimchi. The onion was sliced green onion. The carrot was just carrot. We were out of ketchup, so the toppings were HP sauce and light brown sugar.

 

I toasted and buttered the rye bread. Then, I sauteed the vegetables in a little butter. I poured on one beaten egg, and squared it off to fit on the bread, flipping it to finish it off.  I poured on HP sauce and sprinkled a little light brown sugar on that.

Here it is ready to eat, with some orange segments on the side. It went great with a mug of French roast coffee.

What's For Breakfast

Black coffee. Gaeran tost-u (Korean egg toast) with kimchi, carrots, and shallots; topped with ketchup and brown sugar. I had leftover carrot, so I had it as a side vegetable.

Texas BBQ With a Korean Twist

We had leftover chicken I'd heated in Rudy's BBQ Sause from Texas, so I made a sandwich of it for lunch. I like my chopped/shredded/pulled BBQ served Carolina-style (coleslaw on top), but we had no coleslaw. So, I went the fusion route and topped it with kimchi. Waste not, want not!

Making Do With What You've Got Pancakes

Hilah Cooking posted a recipe today for zucchini pancakes. However, the recipe is really for whatever you've got hanging around your vegetable bins. I know what I made sounds odd, but it is better than throwing stuff out, right? So, I had a partial jar of kimchi in the fridge and some beets in vinegar and a hunk of ghostly-white sharp-tasting goat's milk Gouda.

I sliced up the kimchi and beets into matchsticks and grated the cheese into the bowl. Beaten egg and flour was added.

Then I fried it up as pancakes in canola oil in a medium-high heated pan for 4 minutes on a side.

The tangy, sour tastes blended very well together, and that is what I made. Like it or leave it. Besides, the color is outstanding.

Ramen, etc.

We had leftover tenderloin. I cut it into strips and added it with sliced carrots, green onions, and jarred kimchi to a package of kimchi ramen.

Leftover Collard Greens (With Kimchi) Omelette

We had leftover cooked collard greens in the fridge, as well as an open jar of kimchi. Why not just chop them up.? I added some chopped scallions and srirachca, because I just could. Brunch on a Wednesday. I put pita on the plate, too.

Bacon, Kimchi, & Eggs in Pita

A few drops of sriracha on top. Fusion breakfast, yum! Also had healthy fat-free yogurt topped with raspberries and honey. Plus a cuppa coffee, of course.