Today, we were running out of food.  Ever been there? With no time to make it to Trader Joe’s or the main market we shop at, one of those market and produce type places, I scrounged the fridge for any remaining items that might make for a hearty lunch.  I found some leftover coconut milk from a prior meal, two broccoli crowns, a bag of baby carrots … hmm, it was looking promising.  A couple of pantry items and viola!  Lunch was served.
I really wasn’t expecting my husband to like this throw together meal (even though it did taste much better than it looks), but to my great surprise, he said it was great.  So, with both his and my approval of the dish, possibly out of starvation, I will put up the recipe just in case someone else should like to make their own version:
Lunchtime Leftovers Rice (vegan, gluten-free, soy-free, nut-free … bad stuff-free)

• 1 cup brown rice (I used jasmine brown)
• 1 cup regular coconut milk
• 1.5 to 2 cups water
• 1/2 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder (optional)
• 1/2 teaspoon salt (more to taste)
• 1 large broccoli crown
• 1 to 2 cups baby carrots
• 3/4 can garbanzo beans (chickpeas) – I used the organic ones, they are littler and more nutty, not quite as potent in flavor
• fresh ground pepper

I have one of those wonderful inventions, the rice cooker.  I put the rice, coconut milk, water, turmeric, onion powder, garlic powder, and salt in the rice cooker and clicked “on.” I used 2 cups of water, but you may need a little less depending on the rice you use.
Cut the broccoli into florets, and place the florets and the baby carrots in the steamer basket that goes atop the rice cooker (or steam atop the stove).  If using the rice cooker to steam, allow the rice to cook for ten minutes before placing the vegetable steamer atop them.
When the rice cooker goes “click.”  It is all done.  I chopped up the cooked vegetables into smaller bites, and tossed them into the rice cooker along with the garbanzo beans. I gave the whole thing a good stir to mix all of the ingredients together, added some fresh ground pepper and a touch more salt to taste, and served!  It wasn’t pretty, but really it did taste pretty darn good.
On another note that darn cat of ours sneaks into the closet and sleeps on my clothes every time we leave the closet door open.  Today, I was once again haphazard.  With the lower shelf packed to the brim with T-shirts, the little monster decided to make that extra effort to jump up to the next shelf and make herself at home.  Finding several items pushed onto the floor and a tubby house cat who knew she was busted, one might think I would be mad.  But, all I could do was smile and giggle at the site of my fuzzy friend, and of course… take a picture….

Rice Cooker Bibimbap

‘Bibimap‘ is a Korean Claypot rice dish which is like having a party in your mouth (yes really.) Bibimap means ‘mixed rice’ and is basically cooked white rice topped with various seasoned veg, meat or fish, chili paste and raw (or slightly cooked) egg which you mix all together and enjoy… Yes it is amazing.
Aside from the fact this is an amazing dish, true Korean comfort food, it’s easy to ‘Western-ize’ enough to be able to make it at home and best of all you can use a rice cooker…. oh how I love my rice cooker.
So after much digging online I found really great recepies and basically came up with my own version. Here’s my take on Bibimap with Salmon and Spinach, a hearty amount for at least two people. There’s no right or wrong way to make this, just lots of variations.

Bibimap

with

Salmon and Spinach

Ingredients:
A handful leaf spinach, fresh or frozen
Sesame oil
Rice vinegar
Salt and freshly ground black pepper
Salmon fillet (enough for 2 people)
1 cup Rice, white (I always use Jasmine/Thai but personal preference)
1 Hot green pepper, thinly sliced
3 tablespoons kimchi, finely chopped or other similar pickled veg
2 large Mushrooms (any) finely sliced
2 eggs
Asian chili paste such as sambal or chili bean paste
Soy Sauce
Sesame seeds and finely chopped spring onion (2-3), for garnish.
Garlic
Good handful of Beansprouts
Courgette
About 3-4 little bowls to put your veg in after its cooked
Lots of kitchen paper!
Method: