Food, Surviving Chaos

Gyeran Mari: South Korean Rolled Eggs

Eggs can be eaten in many different ways…scrambled, hard boiled, poached…but have you eaten them rolled?? Gyeran Mari are rolled eggs that can be eaten as a side dish and at any time. These eggs are not just for breakfast! Customarily eaten as a tasty side dish; Gyeran Mari makes an appearance outside of breakfast and can be found in kid’s school lunches in South Korea. My husband has enjoyed this dish in his past visits to South Korea. You can find out more about his trip to Seoul here. This recipe is easy to make and is an egg-cellent addition to any meal!

Ingredients

  • 3 eggs
  • pinch of salt
  • vegetable oil
  • 1/2 small carrot finely chopped
  • 1 green onion finely chopped

Let’s Make It!

  1. Crack eggs into bowl and add salt. Beat eggs well with fork or whisk.
  2. Lightly grease medium sized (9 inches or 23 cm across) pan with vegetable oil. Place pan over low heat.
  3. Once pan is hot, pour half of egg mixture. Swirl (don’t stir) the egg to entirely cover the bottom of the pan. Sprinkle the carrots and onion on top.
  4. When the bottom of the egg starts to get firm but the top is still wet, roll it from one side to about the middle of the pan.
  5. Slide the rolled egg back toward the edge of the pan, and pour half of the remaining egg into the empty side of the pan.
  6. When the new egg starts to firm, roll it again from the edge to the center of the pan.
  7. Slide the rolled egg back toward the edge of the pan, and pour the last of the egg into the empty side of the pan.
  8. Once all the egg has been added to the roll, carefully move it from the pan to a cutting board.
  9. Let cool for at least 5 minutes before slicing. Mashisseoyo (Delicious)!

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Food, Surviving Chaos

Vibibi: Kenyan Coconut Rice Pancakes

Vibibi or little coconut rice pancakes is a delicious dish from Kenya. Hundreds of years ago many different nations arrived to trade in Kenya along its coasts. Many of these countries influenced and blended with African traditions within Kenya. In cities like Mombasa, Arab and Indian influences help form the spice blend we see in Vibibi. In Swahili, Vibibi means little ladies and more than one so this recipes makes about 6 pancakes. But if you only want one, just say “kibibi”.

Ingredients

  • 1/2 teaspoon (2 ml) active dry yeast
  • 1/4 cup (125 ml) water
  • 1/2 cup (118 ml) sugar
  • 1 1/3 cups (304 ml) rice flour
  • 1/8 teaspoon (.5 ml) cardamom
  • 2 tablespoons (30 ml) coconut milk
  • 1/4 cup (60 ml) vegetable oil

Let’s Make It!

  1. PLAN AHEAD: It takes an hour for the batter to rise for this recipe.
  2. In a small bowl, mix yeast, water, and pinch of sugar. Let stand for about 5 minutes and the mixture will start to foam.
  3. In a big bowl mix sugar, rice, flour and cardamom. Then add coconut milk and yeast mixture. Stir well.
    1. Note: The batter should be pourable like pancake batter. If not, add a little water.
  4. Cover the bowl with a towel and leave it alone for at least an hour.
  5. Heat 1 tablespoon of oil in a pan on medium heat. Pour roughly 1/4 cup of batter in the pan and spread to form a small pancake.
  6. When bubbles start to form, flip the pancake to cook the other side.
  7. Repeat steps 5-6 to cook the rest of the batter. Be sure to heat a little more oil on the pan before pouring.
  8. Serve with fresh fruit and enjoy!

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Family, Food, Surviving Chaos

Äppelpaj: Swedish Apple Pie

Swedish Apple Pie

Äppel means apple and paj means pie and when you put them together you get a scrumptious Swedish dessert. The Skåne region, in the south of Sweden, is famous for growing yummy apples so this recipe is a must! This pie is so good and so simple, you don’t even need to make a crust. It can be eaten warm or cold and don’t forget to top it off with ice cream or whipped cream.

Ingredients

  • 4-5 medium apples, peeled, cored and sliced
  • 1 1/4 cup (250 g) sugar
  • 2 teaspoons (5 g) cinnamon
  • dash of cardamom (optional)
    • Fun Fact: Cardamom is popular in Sweden where its called kardemumma.
  • 3/4 cup (170 g) butter
  • 1 cup (128 g) flour
  • 1 egg

Let’s Make It!

  1. Preheat the over to 350o (175oC). Put the apple slices in the pie dish.
  2. Combine 1/4 cup (50 g) of the sugar, along with the cinnamon and cardamom (if using), and sprinkle it over the apples.
  3. Gently toss the apples to coat them evenly in sugar and spice.
  4. Put the butter in a medium-sized bowl and have a grownup help melt it in the microwave.
  5. Take the melted butter out of the microwave and add the remaining cup of sugar and the flour. Stir to combine and then mix in the egg.
  6. Pout the mixture into the pie pan. Use the back of a spoon to spread the mixture over the apples.
  7. Bake for 45 minutes. That’s it….easy as pie!!
The Traveller's Wife Signature

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Food

Buffalo Chicken Wraps

Here’s an alternative to sandwiches for your next picnic, park trip, work or school lunch: Buffalo Chicken Wraps! These wraps are easy to make, healthy, and a family favorite. This recipe takes 5 minutes to make so some of the ingredients are pre-made and ready to eat. They make the perfect travel snack and/or lunch no matter wear you are going. You can check out our more recent adventure to the park here. Enjoy!

Ingredients

  • 2-3 Iceberg lettuce leaves per wrap
  • 1 slice sharp cheddar cheese
  • 1 grilled chicken breast, sliced and warmed
  • 2 slices of bacon
  • 1 tablespoon buffalo sauce
  • 1 tablespoon ranch dressing

Let’s Make It!

  1. Cook bacon slices based on number of wraps you will be making. Set aside to cool.
  2. Place 2 lettuce leaves on a clean surface so that they slightly overlap creating a barrier.
  3. Add 1 slice of cheddar cheese in the center.
  4. Top cheese with sliced chicken, bacon and drizzle with buffalo sauce and ranch.
  5. Wrap ingredients tightly like a burrito.
  6. Slice down the center when ready to eat. Note: Add a toothpick in the center if needed to hold wrap together.

Surviving Chaos

  • Switch the Cheese: Switch out the Cheddar cheese with Swiss or Pepper Jack to change up the flavor and add a bit more spice.
  • Tortillas: If your really hungry, swap the lettuce wrap for flour tortillas. This will keep you fuller for longer and won’t make a dent in your daily carbohydrate count.
  • Warm it Up: Cook your bacon 30 minutes before you put together your wrap.
  • Ready To Go: Put wraps in insulated cooler so they will stay warm until you get to your destination.

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Family, Food, Surviving Chaos

DIY Strawberry Banana Ice Cream

Strawberry Banana Ice Cream

Who wants ice cream??? How about DIY strawberry banana ice cream? This 2 ingredient non-dairy ice cream recipe is a perfect addition to our summer series and is a great activity to do with the kids. #kidfriendlyrecipes

Ingredients

  • 1 frozen banana, sliced
  • 1 cup fresh strawberries
  • Plastic or reusable freezer bags
  • This recipe makes 1 serving; double recipe for each additional person

Let’s Make It!

  1. Peel the banana and slice into smaller pieces. Remove tops from strawberries and slice into smaller pieces
  2. Place fruit in ziplock bag and freeze for at least 4 hours. For firmer ice cream freeze fruit overnight.
  3. Add frozen strawberries and banana slices to food processor or high speed blender.
  4. Blend the fruit until smooth. Fruit will initially look like crumbles during blending process, just keep blending. Stop the machine at least once to scrape the sides.
  5. Once smooth, serve and enjoy.

Surviving Chaos

  • Save Time: To skip the freezing time, use frozen fruit from the freezer section at your local grocery store.
  • Texture: For soft serve, serve the ice cream right after blending. For firmer texture, freeze the ice cream an additional 2 hours.
  • Change It Up: You can interchange the fruit or add different fruits to this recipe for a nice twist. Example….pineapple!

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