Recipes · Seafood

Five Minute Meal: Chili Shrimp

I really love shellfish, almost all of them, and especially when they are cooked with Asian and Indonesian flavors like sambal oelek (chili paste), soy sauce, and rice vinegar. Recipes like this pop up a lot when the sun is out and the grill is hot, but in the meantime, it makes a nice dish for a chilly night in too.


1 large nonstick pan
1 large microwave-safe bowl
plastic wrap

Continue reading “Five Minute Meal: Chili Shrimp”

Pork · Recipes · Skills/Techniques · Vegetarian · Whole30

Kimchi Fried Cauli-Rice

A few months ago, The Boyfriend and I took a little trip through Seattle and Vancouver, BC to celebrate his 30th birthday. While in Vancouver, we had the good fortune to grab seats at the bar at one of the renowned Guu Izakaya restaurants. The special that evening just happened to be kimchi fried rice with pork intestine… and we’ve been talking about it ever since.

There’s just something about fried rice – it’s both exotic and comforting, simple and complex. I could philosophize for ages, but let’s just get to the cooking.  I’ve made cauliflower rice before, so switching out regular rice for the cauli-good-stuff was no big deal. I had originally intended for this part of dinner to last us at least two days, but that just didn’t happen. Thankfully, cauliflower is packed with far more nutrients and other healthy goodies than rice so no real harm in filling up, other than the lack of leftovers. Guess I’ll just have to make it again!

1 large head cauliflower
8 oz kimchi
5 slices bacon (optional*)
3 large eggs
salt, to taste
black pepper, to taste

Appliances/Special Equipment: 
Food processor or food mill
Large non-stick pan
1 small bowl

* if you are not using bacon for dietary or personal preferences, you will need about 3 tbsp of oil (avocado recommended) to replace the bacon grease.

Wash and clean the cauliflower, chop into medium-sized florets, and set on a paper towel to dry. Working in small batches, pulse the cauliflower in a food processor or run it through a food mill until it resembles rice (you can see the full length recipe in detailhere). Place cauliflower “rice” in a large microwave safe bowl, microwave for 60 seconds, and set aside.

Using a very sharp knife, chop 8 oz kimchi into smaller pieces (I make them just slightly larger than “bite size”) and set aside. Again using a sharp knife, slice bacon strips into smaller, bite-size pieces. Finally, using a fork or whisk, scramble three eggs together in a small bowl.

Heat a large non-stick pan on medium-high heat (~ 8/10). Add about half of the bacon pieces, using tongs or a spatula to make sure they don’ t stick together. After about 2 minutes, add the rest of the bacon pieces – varying the cooking times makes for a fun change in texture and keeps everybody happy (The Boyfriend prefers the crispiest of bacon, I’m less excited by this). Continue cooking bacon for 3-5 minutes, stirring/flipping often to insure even cooking and that pieces don’t stick together.

Add all 8 oz of kimchi to the pan, stirring frequently for about 3 minutes or until cabbage begins to soften. Dump the entire batch of cauli-rice into the pan, stirring immediately so it’s not just sitting on top of the bacon and kimchi (it will start to burn this way). Continue cooking cauliflower mixture, stirring often, for about 7 minutes or until cauliflower begins to brown. Finally, dump the scrambled eggs over the cauliflower mixture, stirring/flipping all contents of the pan (so the eggs are fully incorporated) for about 3 minutes or until eggs are no longer raw.

Remove contents of pan to a large bowl and serve immediately.


Beef · CrockPot · Sauces

Korean-Style Short Rib Tacos

EDIT: This recipe was updated on 5 October 2013. As my tastes evolve and recipe-writing skills improve, I have been moving through older recipes to update and improve my slow carb classics. Enjoy!

All you need for this recipe is a Crock Pot / slow cooker and lots of time… like 12 hours.

– 5 lbs short ribs (3 lbs boneless / 2 lbs bone-in)
– 10 garlic cloves, finely chopped/GarlicZoom’d
– 1 large red onion, cut in half and thinly slicedshort ribs (1)
– 1 medium shallot, finely chopped
– 3 scallion bulbs, thinly sliced
– 2 medium jalapeño peppers, thinly sliced
– 3 tbsp ginger*
– 10 oz (1 bottle) Whole Foods-brand soy sauce
– 2-3 tbsp rice vinegar
– 2/3 cup beef stock
– 1 tbsp Sambal Oelek (Chili-Garlic paste)
– 1 lime, juiced
– 1 head Butterhead lettuce
– 1/2 head red cabbage, coarsely chopped

Seasoning (to taste):
1 tsp freshly cracked white pepper
1 tsp freshly cracked black pepper
1 tsp hot paprika
1/2 tsp coriander
1/2 tsp Chinese five spice
1/2 tsp chili powder

In the Crock Pot, combine the red onion, shallot, garlic, jalapeño pepper, scallions, and ginger. Rinse all the meat and pat dry, trimming some of the fat from the boneless ribs only. Cut the boneless ribs into thirds or quarters so they are about the same size as the bone-in ribs. Add ribs to the crock pot in sections, mixing as you go so the veggies are not all sitting on the bottom.

* Normally, peeling or grating ginger is a huuge pain in the butt, but not anymore! I picked up this little dude from Kitchen Kapers and he’s my new best friend (except for the GarlicZoom). I put it on the “serrated” option and got nice big pieces of ginger in a snap. Just chop ’em up and you’re ready to go!

In a medium-sized bowl, combine the lime juice, soy sauce, rice vinegar, and Sambal. Add beef stock and all the seasoning to the sauce and mix well. Sample mixture and adjust seasoning to taste – don’t panic if the taste seems very strong, it will cook down in the pot. (I don’t use any additional salt in this recipe because the soy sauce and Sambal add plenty of their own.) Pour the seasoned mixture over the meat and veggies in the crock pot and stir well (or try to at least).

Cook on low for at least 12 hours (this is usually an overnight dish for me). You will know that the dish is done when you remove the bones from the pot – the meat should come right off and they will look almost clean. Using tongs or a slotted spoon, remove the meat to a large bowl. Shred with tongs and a fork, or your hands, or whatever other utensil you like for shredding meat. Reserve a few tablespoons of the liquid to keep the ribs moist, but you don’t want the meat to be sitting in it.

Serve as tacos with butterhead leaves for a shell and red cabbage on top, or as a salad with shredded lettuce and cabbage. Mix mayonnaise and Sriracha for a tasty sauce, and add some Kimchi for a great side dish or topping.

short ribs (2)