Tag: snack
Cherry Berry 420 Pecan Bread
Cherry Berry 420 Pecan Bread
Well, I was hitting the cheeba hard this morning and all of a sudden, an hour later I had a loaf pan of what I’m now calling cherry berry pecan bread. It’s really up to you if you want to add a 420 lipid of choice; either butter or oil. Regardless if you do or don’t, this baked good is extremely tasty.
Equipment
- loaf pan
Ingredients
- 1 1/3 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup 420 oil or butter
- 2 large eggs beaten
- 3/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup blueberries washed
- 1/2 cup cherries pitted and quartered
- 1/2 cup pecans chopped
Instructions
- Mix together the flour, baking soda, and baking powder in one bowl; eggs, sugar, 420 oil/butter, salt, and vanilla in another.
- Mix the dry ingredients into the wet ingredients.
- Stir in the berries and pecans.
- Preheat the oven to 350 degrees. Grease a loaf pan. Pour in the batter.
- Bakefor 45-50 minutes. Let rest on a rack. Cool completely before serving.
Egg Roll Kimbap
Egg Roll Kimbap
Kimbap has become my new obsession. As I’ve been learning about kimbap, there are more varieties then the traditional version with beef, carrots, spinach, pickled radish, crab, and cucumber. This type I’m making today is an egg roll kimbap. The rolled egg omelette contains spam, carrots, bell pepper, green onions, and mirin. The egg roll gets rolled up in kimbap rice in a sheet of nori. Slice them into 1” thick pieces and it’s kimbap time. These are great as an appetizer, snack, lunch, dinner, and second dinner.
Equipment
- sushi rolling mat
Ingredients
- 3 cups steamed rice
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tsp salt
- 1/4 tsp white pepper
- 6 large eggs beaten
- 4 oz spam julienned; cut into tiny cubes
- 1/4 medium red bell pepper julienned; cut into tiny cubes
- 1 small carrot julienned; cut into tiny cubes
- 2 green onions finely chopped
- 1/2 tbsp mirin
- vegetable oil
- 3 sheets nori
Instructions
- Mix together the steamed rice, sesame oil, sesame seeds, salt, and white pepper. Set aside and keep warm.
- Mix together the eggs, spam, carrots, bell pepper, mirin, and green onion.
- Grease a nonstick frying pan with oil over medium heat. Pour a 1/4 cup of the egg mixture into the pan, letting it set for a minute.
- Once firm, roll up the omelette. Push it to the right side and pour in another 1/4 cup of the egg mixture. Let it firm up for a minute, then roll it up. Take out of the pan. Do these steps with the rest of the egg mixture. You should be able to get 3 nice egg rolls.
- Take a sheet of nori and place it on a sushi rolling mat. Spread out evenly 1 cup of the rice across the sheet.
- Place an egg roll across the very bottom of the rice.
- Tightly roll it up using the mat.
- Slice into 1” slices.
Tuna Kimbap
Tuna Kimbap
Koreans love tuna salad, and frequently use it in kimbap. Tuna kimbap has a few different ingredients from the traditional recipe. Obviously there’s the tuna salad in there, but it also has crab stick, cucumber, pickled radish, and perilla leaves on a bed of green lettuce. I specifically used a higher quality brand of canned tuna (Dolores yellowfin) because your basic everyday canned tuna is crap. Not in my kimbap. Tuna kimbap is best when served immediately. Over time, the tuna salad will make the vegetables soggy; and you want them to be crunchy.
Equipment
- sushi rolling mat
- serrated knife
Ingredients
- 1 can yellowfin tuna drained
- 2 tbsp mayonnaise
- 1 tbsp celery finely diced
- tsp lemon juice
- 1 tsp dijon mustard
- 1/4 tsp black pepper
- 2 leaves romaine lettuce
- 4 perilla leaves
- 3 crab stick
- 1/4 cup cucumber seeded and julienned
- 2 strips pickled radish
- 1 1/2 cups steamed short grain rice
- 2 tsp sesame oil
- 1/2 tsp salt
- 2 sheets nori
Instructions
- Mix together the tuna, mayonnaise, dijon, lemon juice, celery, and black pepper. Set aside.
- Mix together the sesame oil, rice, and salt while the rice is still warm.
- Lay a piece of nori shiny side down on a bamboo sushi rolling mat. Spread 3/4 cup of rice in an even single layer across the nori.
- Place a large leaf of romaine lettuce on the bottom of the rice, creating a bed. Place 2 perilla leaves across the center of the lettuce. Then starting from the bottom up, arrange the ingredients in the following order: crab stick, tuna salad, pickled radish, and cucumber.
- Carefully roll the kimbap tightly with the rolling mat.
- Unroll it. Bring the roll towards the bottom of the mat and roll tightly again.
- Using a serrated knife, slice 1” pieces off the tuna kimbap roll.
