savory oatmeal w/ spinach & poached egg

When people think of oatmeal, they picture the classic Quaker oats and its sweet variety of flavors.  I'm pretty sure I've tried all of those yummy flavors while growing up, but as an adult, I've realized that they're way too sugary.

My mom eats her oatmeal with salt instead of sugar and that is something that I've adopted as well.  One of my favorite combinations for savory oatmeal is with some spinach and a poached egg.  It's super nourishing for breakfast and it keeps me full till lunch with no cravings in sight.

INGREDIENTS:
1/2 Tbsp. vinegar
1 large egg

1/2 cup old-fashion oats (or steel cut oats)
2/3 cup water (or chicken broth for more flavor)
pinch - 1/2 tsp salt (salt to taste)

1/4 cup frozen spinach (or fresh - steamed)
pinch of salt
pinch of black pepper

(optional) 1 tsp. extra virgin olive oil
(optional) parmesan cheese


DIRECTIONS:
1.) Add two inches of water w/ vinegar to a saucepan and bring to a light simmer on low to medium heat.  The vinegar helps the egg white coagulate. It does change the flavor a bit, but I don't mind it.  I think it complements the extra virgin olive oil.

2.) When you start seeing a tiny bubbles, gently slide egg into the water.  Cook for about 4-5 minutes.
Make sure the egg is completely covered and submerged in the water.  If not, gently add some hot tap water to the saucepan.

3.) While you're waiting for the egg to poach, prepare your oats and spinach.  Combine oats and water and a pinch of salt in a deep bowl.  Microwave for 2 minutes.  Yes a deeper bowl is required for the oats to expand without spilling over.  If you're using steel cut oats, you will need to increase the water and cook time.  Also, if you're using chicken broth instead of water, you can leave out the pinch of salt.

4.) Defrost the spinach in microwave for 1 minute.  If it is still cold to the touch, microwave for 10-15 seconds. Sprinkle with a pinch of salt and pinch of pepper.

5.) The egg should be poached by now and can be removed from the saucepan with a slotted spoon.  Assemble all the ingredients to your liking and drizzle with extra virgin olive oil.  A sprinkling of parmesan doesn't hurt either.  I removed the feathery, uncoagulated parts of the egg for more appealing blog photos.  I don't do that in real life.

mànmàn chī,

....................................

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참치김치전 chamchi kimchi jeon (tuna kimchi patties)

Oh man, tuna kimchi patties.

My family is partially Korean, so a lot of my mother's recipes have been inspired by our Korean heritage.  The following recipe is my mother's twist on the beloved 'chamchi kimchi jjigae' which translates to tuna kimchi stew.  The stew is considered a staple in Korean cuisine and is typically served with a bowl of rice and some sides (Korean's are all about the sides).

I know tuna + kimchi may sound strange, but it's one of my favorite combinations.  There's a rich, umami flavor that comes from the fish and the kimchi's acidity adds the perfect amount of brightness.  It's like what pickles are to the burger.  You may decide to make this and think it's nothing special, but this is comfort food to me.  These tuna kimchi patties always remind me of home and my mom.

INGREDIENTS:

2 cans/pouches tuna (lightly drained)*

1/2 firm tofu
1/2 cup soured kimchi (chopped)

1 egg
1 clove minced garlic

2-4 Tbsp all-purpose flour
Safflower oil for cooking**

*I've never used fresh tuna before, but I'm sure it would make this recipe even better.  Definitely on my list of things to try and if you guys make this with fresh tuna, let me know how it turns out!  You could also use korean canned tuna, which is pre-marinated in gochujang, but I feel like that may make these cakes too salty and take away from the kimchi flavor.

**Safflower oil is a light oil that is great for pan frying foods.  It has a higher smoke point, so it reacts less quickly to oxygen and is more suitable for high temperature cooking.  If you don't have safflower oil, no need to worry, because any neutral, high smoke point oil will work.  Click the following link to read more about smoke point and oils.


DIRECTIONS:
1.) Place tuna, tofu, kimchi, and garlic in a large bowl and combine well.  Then add the egg and flour to help bind the patties together.

 2.) Heat up two tablespoons of oil in a nonstick pan over medium to medium-high heat.  Form thin patties, 3 inches in diameter, with your hands and place in them in the pan - about 2-3 minutes on each side.

3.) When patties are nicely browned and crisp, remove from the pan and let rest on a paper towel.  Heat more oil in the pan and add the next batch of patties to the pan.  Recipe makes about twelve tuna kimchi patties.  Best when served immediately.  Enjoy!

mànmàn chī,

........................................

Let's chat on Twitter: 

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