Korean Rice Bowl

This was a pretty easy, quick dinner the other night.  Sweet Pea and I really enjoyed it so I'll probably make it for lunch again sometime when Bob isn't home or for dinner one night when he's not going to be home.

Korean Rice Bowl, 4 servings
from Family Circle

1 1/2 c sushi rice
1/4 c rice vinegar
3 Tbsp low-sodium soy sauce
1 Tbsp peeled, minced fresh ginger
2 cloves garlic, minced
1 Tbsp cornstarch
2 tsp sesame oil
2 tsp chili-garlic sauce (such as Sriracha)
1 zucchini, cut into matchsticks
2 c shiitake mushroom caps, thinly sliced
1 c shredded carrot
1 lb ground beef
4 large eggs (optional)

Prepare rice: combine 2 cups of water and rice in a medium, lidded saucepan.  Bring to a soft boil.  Cover and simmer over medium-low heat, 20 minutes.  Remove from heat and let stand 10 minutes.

Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil, and chili-garlic sauce.  Set aside.

Coat a large nonstick skillet with cooking spray.  Add vegetables and 3 Tbsp water.  Cook over medium-high heat for 4 minutes or until just softened.  Remove to a bowl and keep warm.

Crumble beef into same skillet.  Cook 5 minutes, breaking apart with a spoon.  Add sauce mixture and cook 2 minutes.

Meanwhile, in a second skillet fry eggs, if using: coat skillet with nonstick spray; heat over medium to medium-high heat.  Crack 2 eggs into the skillet.  Cook 1 minute, then flip.  Cook 1 more minute.  Transfer to a plate.  Repeat with remaining 2 eggs.  Place a mound of rice into 4 bowls.  Top each with 1/2 cup meat mixture and 1/3 cup vegetables.  Finish each with a fried egg, if using.

Spaghetti with tomatoes and garlic

Tonight was one of those meals where I was looking around the kitchen to see what there was to put together in to something edible.  Rosie Jane wanted me to use some of her basil (grown from the seed packet on a box of Triscuits) and we've always got pasta of some sort around.  Also found a head of garlic and a tomato, so I made a nice summery pasta dish for dinner.  Too bad it was just Rosie Jane and me.

Just to warn you, this is yet another of those recipes that don't include specific measurements.  You'll probably find lots of those coming.

Spaghetti or some other pasta
Olive oil
2-3 cloves of garlic (I used 3 large ones, we like garlic)
a tomato, chopped (add a second if you're serving more than 2 or 3)
fresh basil, sliced

Cook the pasta to al dente.  Mince the garlic or when you're ready to put it in the skillet use a garlic press.  When the pasta is almost done, cover the bottom of a skillet with olive oil.  Add the garlic and stir until not quite golden then add the chopped tomatoes and their juice.  Cook for a minute or so.  Drain and add the pasta.  Toss to mix then add the basil and salt and pepper to taste.  Enjoy!

A lunch favorite

This is a quick, favorite lunch around here that occasionally makes it to the dinner table.  For this one I don't use specific measurements, just adjust for however many you are feeding.

Pasta, spinach, and walnuts

Spaghetti or other pasta
frozen spinach
walnuts (pieces, not the expensive walnut halves or chopped walnuts; I always have a big bag from BJs on hand)

Cook the pasta according to the package to al dente.  When it's almost done, add the spinach to the pasta and in a skillet in some olive oil saute the walnuts until toasted.  Watch that you don't burn the walnuts!  Drain the pasta and spinach and add to the walnuts.  Toss to mix and finish cooking.  Add salt and pepper to taste.