Kimchi Congee with Leftover Rice

Kimchi Congee with Leftover Rice

Well, here we are, in the midst of COVID World, a new normal which involves a lot of home-cooking, a lot of take-out, and a lot of ways to stretch out what we have.

As I work a 9 – 5 (or, occasionally, an 8 – 6) from my home office set-up, I’ll admit: This meal prep lover has been royally SUCKING at meal prepping. My last day at my office in Midtown Manhattan was on March 17th. I think the last time I ate breakfast on any given morning was March 20th. My lunches, usually rushed and around 2 p.m., consist of a cheese quesadilla or half a box of Frosted Flakes.

I just don’t have the brain to deal with any of this. We’re all trying out best.

HOWEVER! Boy, was I luckily when I had a work day last week that had limited meetings and I had four cups of leftover rice in my fridge. Some of it was kimchi rice left over from a dish I got from my local Korean spot – Mokja – and the rest was leftover white rice from a homemade dinner the other night. I used the few brain cells I had still firing and made a delightful velvety congee that I got three meals out of! Better than reheating dried out leftover rice for lunch days later, eh?

Congee from scratch is great to make, but this is a quicker and wonderful substitute if you don’t have as much time on your hands!

Kimchi Congee with Leftover Rice
Kimchi Congee with Leftover Rice

Kimchi Congee with Leftover Rice

Ingredients:

  • 4 cups leftover rice
  • 1/2 cup kimchi (you pick your spice preference!)
  • 2 cups chicken broth (vegetable broth can be subbed)
  • 1 & 1/2 cups water

Directions:

1.) Add all ingredients to a large pot and mix. Turn heat to medium-high until liquid starts to bubble. Turn down heat to medium-low and stir constantly until a porridge-like consistency is reached, approximately 25 – 30 minutes; if the congee gets too thick and dry, add in 2 additional tablespoons of water at a time until it reaches a thick yet stir-able consistency.

2.) Remove from heat, and add congee to a bowl with toppings of choice. Allow remaining congee to cool slightly before adding to a container for refrigeration; will last up to five days in the fridge.

summer squash red onion pizza califlour foods

Seek Satiation – Cruising Towards Version 2.0!

UPDATED: April 20th, 2020

Hello there, Satiation Seekers! Allison here!

You may be thinking…where did all of the recipes go? Why does the website look a little strange and empty with a bunch of broken links?

I am currently in the (SLOW!) process of updating this website to a new version, which…I wanted to do back in 2016, but, what’s waiting another few years to do it? HA! And now that I’ve got a lot more time on my hands at home – well hello there, worldwide pandemic – I’m starting to get into gear again!

I am looking forward to bringing new recipes to this site, as well as reviews of NYC-area food establishments, both restaurants and food & beverage purveyors – even as they whether this proverbial storm – and insights from fellow bloggers and content creators that will

In the meantime, be sure to follow me on Instagram for current content and updates. I’m still also posting occasional recipes over on Yoga By Candace as a proud member of the YBC® team. ❤️

Please click here to access some of my most popular recipes.

Please click here to contact me for collaborations, sponsored posts, et al.

Here’s to a SAFE 2020 (and beyond!) and I look forward to sharing my newest content with you all soon as we all trek along. Just remember: Wash your hands for 20 seconds or more, use a face covering to prevent droplet spread to others, and there is a 99% you are using disposable gloves incorrectly, so don’t even bother. HA! (I work in Infection Control for my day job. I’ve got some gems to share.)

  • Allison ☺️
Jacques Torres Chocolate – Because we all love ice cream, a fresh mani, & a baby drip.

Raspberry Magic Shell

One of my personal joys as a food blogger is linking up with brands that I actually love. In my earlier days – I’ll admit – I did the ol’ “I’ll accept this free product which I don’t really like and make a recipe with it in order to boost my exposure” thing. Hence quite a few recipes that made some of my friends scratch their heads. “I know you hate spicy foods, soooo…did you actually EAT that dish you made with the green sriracha?”

Those days are long gone. *phew* Cheers to autonomy! 😆

Recently, I linked up with the fine folks at GoodPop® out of Austin, Texas. Read more about them here! I love their products and I love their values, which you can read about HERE. I’d type out more, but they’ve already said it better on their website than I can.😉Long story short: They responsibly source their ingredients and partner with various non-profits to make this lil’ world of ours a little bit better. Being one of their Brand Ambassadors is truly fulfilling for me.

Plus, if you have their vegan organic Orange N’ Cream pop, you might keel over and die of happiness! But I hope you don’t, because you need to try their other flavors as well. HA!

Of course, I’ve been itching to try something fun with these pops. As I looked at the Cookies N’ Cream, I felt inspiration. It’s such wonderful blank palate!

Raspberry Magic Shell
Raspberry Magic Shell

I didn’t realize how easy it is to make magic shell until I investigated some more. I experimented a bit until I found the ratio of ingredients that worked for me. It would have been easy for me to just whip up a quick chocolate concoction, but, of course, I had to be extra.

Freeze-dried fruit is your friend here. You can order it online, though if you are near a Trader Joe’s, you will have your share of fruits to pick from. Raspberry called out to me.

This took me less than 10 minutes to make; I spent the most time grinding my raspberries in my mortar & pestle!

I hope you enjoy this recipe! If you make it, please be sure to tag #seeksatiation on Instagram so I can see your own version of this fruity goodness.

Raspberry Magic Shell
Raspberry Magic Shell

NOTE: I am a compensated Brand Ambassador for GoodPop® from June – August 2019, but all opinions are my own!

Raspberry Magic Shell
(Makes roughly 2 cups)

Ingredients:

– 1 & 1/2 cup white chocolate chips
– 2 tablespoons refined coconut oil
– 1/2 cup freeze-dried raspberries, ground down to roughly 2 – 3 tablespoons
– Pinch of salt

Before We Get Started…

– You can use unrefined coconut oil, if you choose. I opted for refined for less of a prominent coconut flavor in the dip.

Directions:

1.) In a microwave-safe bowl, add white chocolate and coconut oil; melt for 30 seconds, then stir. Heat in 15 seconds increments and stir until combined and smooth; this entire process should not take more than 60 seconds. Conversely, white chocolate and coconut oil can be melted together in a double-boiler.

2.) With a mortar & pestle, grind raspberries until they resemble a fine powder. Conversely, blitz raspberries in a blender or food processor until it resembles a fine powder.

3.) Stir raspberry powder into chocolate and stir until uniform. Add salt and stir.

4.) Dip ice pop into mix and allow to harder, or spoon over ice cream or frozen dessert of choice.

5.) Leftovers can be saved in fridge in a microwave-safe container; to reuse, reheat until melted and stir until smooth.