Bibimbap Korean Rice Bowl Featuring Zymbiotics

Bibimbap Korean Rice Bowl Featuring Zymbiotics

Bibimbap Fermented Foods RecipeYesterday we shared a lengthy and wordy post (sorry not sorry) on the topic of fermented foods. If you haven’t seen it yet, check it out HERE.

As promised, before we get to the fermented food deliciousness that is in Bibimbap (korean rice bowl) I want to share a little more about a great local Wisconsin company that is embracing and thriving in the fermented foods market.

Zymbiotics is a company out of Milwaukee, Wisconsin that specializes in naturally fermented foods. Jeff who is a UW Madison alum, is an entrepreneur at heart and has started and successfully run several businesses prior to Zymbiotics. Inspired by the calling to help people live healthier happier lives he teamed up with his partner Betty who is a registered holistic nutritionist and a local Wisconsin supplier Mammoth farms run by Ed & Diane and started Zymbiotics. Since its start, it has quickly become a favorite for Wisconsin locals. At first it was available primarily at farmers markets around the area and now you can find it it at a lot of grocery stores around the Milwaukee and Madison area. Here’s a full list of where it’s available. And Jeff has plans in the works to make it available to purchase through their website, so soon you’ll be able to enjoy it from all over the place!! You can check out their website and you can find them on Facebook too.

Currently they offer 4 products. Kimchi, Vegan Kimchi, Ginger Carrots, & Sauerkraut, clever named Zimchi, Vegan Zimchi, Zarrots, and Zauerkraut. Zymbiotics 2They are all delicious but my hands down favorite and the one I keep putting on almost everything is the Ginger Zarrots. You guyyyssss. THEY.ARE.SO.GOOD. Zymbiotics 1If you live anywhere where you can get these, do yourself a solid and pick these up! As you’ll see below, I put them in the Bipimbap bowl and they were the perfect addition.

Zimbiotics are filled with all ingredients you know how to pronounce and can easily identify. Like the carrots for example. 4 ingredients. Can it get any simpler and good for you? Nope. If you’ve never purchased fresh fermented foods before here are my top 3 tips:

  1. Naturally and fresh fermented foods should be kept in the refrigerator. If you don’t find them in the refrigerator section of your grocery store, don’t buy them. Heat kills the bacteria so if it’s a quality product it needs to be kept in a cool environment. Once you purchase your products and bring them home you should also store your products in the fridge until they’re gone.
  2. When opening your product for the first time, open your products over the sink. Fermentation produces gases and carbonation, sometimes those gases can build up within the jar or container which can cause some liquid to bubble or fizz over. It doesn’t happen that often but to be safe and avoid a clean up, just open over the sink. 🙂
  3. When just starting  to eat fermented foods, start slowly. Eat about 3 tablespoons of the food a day. You’ll still reap the benefits and it will give your body time to adjust to the influx of good and healthy bacteria in your gut.

Now to focus on the delicious and outrageously power packed Bibimbap bowl. It has so many flavors that blend together so well. Before the recipe, here’s a tip on rice preparation.

If you want non sticky jasmine style rice it’s SO IMPORTANT to rinse your rice. Not only for non sticky rice but also to reduce the amount of starch you ingest. Rice will turn your rinsing water cloudy like this:Rinsing Rice 1Continue to rinse and stir, rinse and stir your rice until the water is mostly clear, like shown here:
Rinsing Rice 2

It might seem like there’s a lot of stuff you need to make to put this all together but you can use the same pan, and each step is really pretty quick. I know I always say this but this is probably one of the best recipes for you to take your own liberties with. Do what you want. Make the veggies you want. Don’t like mushrooms? Don’t make them. You could caramelize some onions in their place, or anything you want! If you want more protein add in some meat or beans. There are no rules.

Make what you and your family love, do it together, eat together, enjoy it, and have fun!Fermented Food Bipimbap 1Fermented Food Bipimbap RecipeFermented Food Bipimbap 8Fermented Food Bipimbap 6Fermented Food Bipimbap 5Fermented Food Bipimbap 4Fermented Food Bipimbap 2This is what happens when you let your hand model (my sweet brother) reap the rewards for his free labor:wp-1459614422112.jpg

xoxo

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*While I did receive free product from Jeff and Zymbiotics I was not monetarily compensation and all opinions here are my own. 

Bipimbap Fermented Foods Pinterest

Butternut Squash & Spinach Lasagna

Butternut Squash & Spinach Lasagna

HeadersThe weather the past week or so around here has been out of this world! In Wisconsin, weather fluctuates pretty extremely. One day could be 70 degrees and then you get snow the next.  It’s a lot to handle sometimes.

You know what’s not hard to handle? This super duper easy and even more super duper delicious lasagna. It’s simple to make and a nice mix up from tomato sauce lasagnas.

I love to stock up on winter squashes and hoard save for use throughout the winter and spring. Some of them I chop and freeze (really just the butternut to have on hand for recipes) but mostly I just leave them in a cool, dark, dry place and I’ve never had one go bad before I get to use it.

These flavors will warm you from the inside out and the steps are simple. BONUS for you- in a rare chain of events, I actually documented the process (sort of). Feast your eyes and hopefully later your belly on this:

ONE: combine your butternut squash filling ingredients in food processor or high powered blender. Blend well until creamy. DSC_0639TWO: combine all of your spinach and cheese filling ingredients in a bowl. DSC_0653THREE: layer and assemble the lasagna. Follow those “layer instructions” below. DSC_0662FOUR: finish the layers and then top generously with cheese, because #Wisconsin.
DSC_0671FIVE: bake it, divvy up, and devour ❤DSC_0690Oh so delicious. I love nutmeg but some people are not big fans, you can omit if you would like, although I might judge your sanity because it’s so good. I could go on and on, but I’ll let these pictures speak for themselves. Hopefully you make this and love it too!DSC_0705DSC_0723DSC_0706DSC_0749If you’re not drooling now, something might be wrong with you. Here’s the recipe so you can make this for yourself. Recipe Cards

DSC_0762We’ve had a LOT of new views and new subscribers in the past few days because of the love from and a post by Madison Magazine. If you’re a new reader or just popping by, WELCOME! I hope you enjoy taking a peak around Eat Laugh Craft. Feel free to comment or send me messages, I love to connect with all my readers.

xoxo

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Báhn Mì Pizza

Báhn Mì Pizza

20151215_182330editI think I’ve found a new hobby, turning delicious foods into pizza. Like this incredibly, insanely delicious Bahn Mi pizza.

I am a big time menu planner and I usually try to plan at least a weeks’  worth of meals at a time, and sometimes more. I made this delicious carnitas recipe and knew I would have leftovers. That, on top of the fact I had this delicious aioli sitting in my cupboard just waiting to be used, randomly inspired this bomb a** pizza. 20151215_185919editThe first time I had Bahn Mi was several years ago at Saigon Sisters in Chicago and I think I just stopped drooling over it like… last week. Hands down one of my favorite flavor combos is south east asian flavors….scratch that, most asian flavors are my favorite.  But Thai, Vietnamese, Korean ❤ ❤ ❤ maybe it’s the rice, ginger, lemongrass, curry, cilantro…not sure but I love it all.

Although I used this pre-made sauce for the base layer of the pizza, you could totally make your own. Just by mixing a little homemade mayo with chili sauce, lime juice, grated or powered ginger and tada! delicious creamy pizza base. 20151215_183408eeditSince national pizza day was this past Tuesday, I thought it was only fitting to share this recipe this week!ALWAYSSUMMERIngredients:

1 pizza crust of your choice
1/3 cup thai aioli or spicy mayo (see note above)
pork carnitas leftovers (around 1.5 cups)
1 cup mozzarella cheese
2 medium carrots, julienned
½ English cucumber, julienned
1/4 cup cilantro
Sriracha or thai chili sauce

Directions:

►Preheat oven to 400° or what your pizza package directions say
►Spread thai aioli over pizza crust and top with shredded pork, mozzarella cheese, and julienned carrots.
►Bake in oven for 14-17 minutes or until ingredients are heated through and starting to brown.
►Remove from oven, garnish with the julienned cucumber and cilantro.
►Drizzle with spicy hot sauce if desired and ENJOY!!

20151215_183103editSoooooo good. Pizza is like the chameleon of food. There are so many possibilities and any type is amazing! No, try me…. name one that isn’t good. Didn’t think so 🙂 20151215_185741edit

xoxo

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Roasted Brussels Sprouts & Butternut Squash

Homemade Mayo

Homemade Mayo

DSC_9957 copySoooooooo full disclosure here, I have never been a fan of mayonnaise. You’re probably thinking “Um, what? Isn’t this post dedicated to mayo?”

YES. But hear me out.

I think it all started from an attempt to do a Hellmans mayo hair mask when I was around 13 years old. The smell you guys. Mayo heating up on your head, you can’t escape it. ughhhhh. So gross. Ever since then, even the whiff of mayo makes me lose my appetite immediately.

But then a little while ago I tried my aunt’s homemade lemon tarragon mayo with some bbq chicken wings (thas a whole other post to talk about how good that was) in short, it was sooo good. TOTALLY different flavor than the stuff on the store shelves. I decided I’d give making my own a try.

Not only was I surprised how easy it was to make, but also totally surprised how delicious it is! There are so many flavor combo’s you can think up. I wanted to try a spicy one.

Of course last week you caught a glimpse of it on these great tacos that we shared. DSC_9996Spicy, creamy, delicious. It’s the perfect way to get some healthy fats and tons of flavor to the tacos, or sandwiches or whatever else you put mayo on (I told you I’m new to this mayo world) 🙂
DSC_9947 copyThe possible best part of this, is that you make it right in the wide mouth jar that you store it in. NO DISHES!!!

Entire process is about 30 seconds.
ALWAYSSUMMERDSC_9939 copyTA-DA! Done. And all with ingredients you can name and recognize (unlike store-bought). I suggested a few flavor add ins but basically you could do anything you wanted!
DSC_9934 copyDSC_9953 copyThis spicy sriracha one is so good. Next on my list I want to try a curry mayo, & do a curried chicken salad of some type.
DSC_9963 copyA few action shots so you can see how thick and creamy it is. And of course, perfect on these delicious caramelized pork tacos with pineapple cucumber salsaDSC_9989

Have any of you made mayo before? Do you have any outstanding flavor combos I should add to my list? I’d love to hear from you!

xoxo

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Roasted Brussels Sprouts & Butternut Squash

Roasted Cauliflower Beer & Cheese Soup

Roasted Cauliflower Beer & Cheese Soup

DSC_0330editWinter.is…..here. It’s snowy, it’s sleeting, it’s icy, it’s…..COLD.

But that’s nothing this delicious and *BURSTING* with flavor soup, can’t fix.

Jake helped me make this soup and when we got to the part where you put all the ingredients in the blender and puree into the freaking smoothest thing this side of, I don’t even know… he was a little concerned.

“Wait. What are you doing? You’re going to blend it all up? It looks good enough as it is. Are you sure?”

Truth is, he had a good point. The soup did look delicious and great as is, before blending. But seriously you guys….. don’t be tempted. The silky smooth creamy velvet texture that a Vitamix blender creates is out.of.this.world.20160106_171020editNow we were  fortunate enough to have received a Vitamix as a wedding gift, but any high powered blender will work well (I’m told). I’m still learning the ways of the Vitamix and all the amazing things we can do with it. This was the first soup we made and I am SERIOUSLY impressed. I’ve obviously had a regular blender for most of my life and I’ve tried to make blended soups, both in the regular blender and also with an immersion blender. But seriously while those other two methods obviously work to a degree and definitely have their place in my kitchen for other tasks, I’ll never, EVER use either one again for the purpose of creating a smooth blend of ANYTHING(smoothies, soups, dips, hummus, etc…).

Yummm. I’m actually eating leftovers of this for lunch today so these pictures are making me hungry already. DSC_0322editEven though the soup does have beer and cheese in it, because, why not? Oh and Bacon….we got a hearty 6 servings out of this batch of soup so for each serving you aren’t really indulging toooo much. But it will taste like you are. While eating this soup, it was like an EXPLOSION of flavor. So many of them. We both said aloud, “Wow, this is great. It’s like you can taste all the individual ingredients but yet they combine to make a kick a** combo!” Paraphrasing of course 🙂 And no lie, the leftovers were even better.

But it was really good, and overall pretty simple:
ALWAYSSUMMERWe used some pretty serious dark beer in ours, a dark ale from a local brewery, so our soup had some serious beer flavor, which we loved. But if you aren’t really into that, you could try a lighter brown ale (like Newcastle or something similar).

Additionally, you could make this vegetarian/vegan by omitting the bacon. If you did this, I would add an extra tbsp of oil when sauteing your veggies. I honestly still think it would be delicious even without bacon, so no fear of missing out on flavor!

Serve with some crusty bread or crunchy crackers and ENJOY!!!20160106_170921edit

xoxo

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Roasted Brussels Sprouts & Butternut Squash