TBP Stir-Fry

Here's another lovely large batch meal that you can make and serve yourself from for a few days. Tofu for protein. Portobello mushrooms for texture, protein, selenium, copper, potassium, and phosphorus. Broccoli for vitamin C, A, folic acid, calcium, and fiber. Broccoli and portobello mushrooms are also both  carriers of super-useful phytochemicals that serve to help fight cancer and provide helpful antioxidants. Yum, yum, yum. I like it by itself, but you could serve it with rice if you're looking for something more filling than it already is. And if you're looking for extra protein and fiber, serve this with quinoa.

TBP (Tofu-Broccoli-Portobello) Stir-Fry

1 tbsp sunflower oil
8 cloves fresh garlic, minced
2 inches fresh ginger, minced
4 portobello mushroom caps, chopped
1.25 cups low sodium vegetable broth
2 tsp brown sugar
1/2 tbsp rice vinegar
1 14-oz package extra firm tofu, cut into 1/2 inch cubes
4 cups broccoli, steamed and chopped
sliced almonds, for garnish
3 tbsp Gokutan Shiro Dashi (This is a Japanese seasoning sauce I use that is excellent. It is a combination of soy sauce, bonito extract, mushroom extract, seaweed extract, sugar, salt, and sweet sake. You can find it at a Japanese grocer pretty easily. If you choose not to go with this, I recommend the following: in a small bowl, combine 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp agave nectar, 1/4 tsp salt. Mix well and allow to sit for a couple minutes.)

Heat the oil in a large sauce pan over medium heat. Add the garlic and ginger and cook, stirring them, until they are fragrant. Add the vinegar, stir, then add the chopped mushrooms. Cook until the mushrooms have withered and the liquid has evaporated (takes about 5 minutes). Add the broth, shiro dashi, brown sugar, tofu, and broccoli, bring contents of the sauce pan to a simmer and lower the heat to about medium low. Continue to simmer contents, stirring occasionally until the liquid has evaporated (this takes about 15 minutes).

Serve warm. Enjoy!

Quinoa and Lemon Broccoli Pilaf

During the last couple weeks of continuous rehearsal, I've had many late night opportunities to toy with healthy, travel-worthy lunch recipes. This is one of those, which I have enjoyed the most. I hope you enjoy it too!

Quinoa and Lemon Broccoli Pilaf

12 oz broccoli florets, halved
2 tsp sunflower oil
1 cup red onion, diced
4 cloves garlic, minced
1/2 cup dry sundried tomatoes, julienned
juice and zest of 1 lemon
1.75 cup low sodium vegetable broth
1 cup uncooked red quinoa (or white if you prefer)

Chop your dry sundried tomatoes and then soak in hot water for about ten minutes to soften them, then drain them and set to the side.

In the bottom of a medium pot, heat the sunflower oil to medium-high heat and saute the onions and garlic until they are browned. Then add a half cup of water and bring that to a simmer. Add the soaked sundried tomatoes, vegetable broth, and lemon juice, and bring the contents to a boil. Stir in the quinoa. Reduce heat to medium low and allow to simmer for about twenty minutes. Mix in half of the lemon zest, stir well, and simmer again for another five minutes. Stir well. Arrange the broccoli on top of the quinoa in the pot, sprinkle the remaining lemon zest on top of the broccoli, cover the pot, and simmer for another ten minutes.

Serve warm.

Go on. Have a peace!

Quintessential Quinoa

When on the lookout for an easy, portable lunch meal, you need look no further than quinoa for your starting point. This protein-rich seed is a delicious and healthy way to make a one-bowl meal filling and nourishing. Not to mention, it's a perfect non-spilling meal to carry with you wherever you go.

So, are you looking for a healthy, delicious, easy to make meal that will leave you full and feeling good? Try this one out.

Quintessential Quinoa Bowl
(serves 6)

1 cup uncooked quinoa, cooked to direction (replace water in directions with chicken or vegetable broth)
three handfuls spinach
1/4 cup minced garlic
1 can unsalted red kidney beans, drained and rinsed
1/2 red onion, diced
16 oz baby bella mushrooms, diced
16 oz white mushrooms, diced
1 can sweet peas, drained and rinsed
1/2 tablespoon sunflower oil
salt and pepper to taste

Prepare 1 cup quinoa as directed (replacing water in directions with chicken or vegetable broth) in a large pot.

In a large skillet, add sunflower oil, garlic, and onions over medium heat and cook til the onions are translucent and the garlic is beginning to brown. Next add the spinach and cook until wilted. Next add the mushrooms and cook those until softened. Finally, add the peas and kidney beans, stirring to combine all flavors.

When the quinoa is finished, add all vegetables from the skillet to the quinoa pot and stir until thoroughly mixed. Add salt and pepper as desired. Serve hot.

This dish reheats magnificently, so feel free to make a batch at the beginning of the week and ease up your cooking schedule for the next four days. Go on. Have a peace. :)

Steak and Guinness Casserole

Many traditional Irish foods are laden with potatoes and butter and other delicious, high calorie-high carb foods. In this case, I tried a "healthier" spin on the traditional for St. Patrick's Day.

Steak and Guinness Casserole
(serves 6-8)

2 lbs steak (1 lb lean angus steak and 1 lb non-lean), cubed
2 tbsp whole wheat flour
salt and pepper to taste
1 tsp brown sugar
2 large red onions, chopped into tiny pieces
1 bag sliced white mushrooms, chopped into tiny pieces
2 11.2 oz bottles Guinness draught
2 cups beef broth
2 large carrots, chopped into tiny pieces
2 baby green cabbages (halved, outer leaves removed, then the inside chopped up)
3 cloves garlic
thyme, a few pinches
olive oil

Mix flour, salt, and pepper in a small bowl.
Prepare a large pan with a couple teaspoons of olive oil.
Coat 1 inch cubes of steak in seasoned flour and brown them in the pan over medium heat. When meat is browned, remove steak to an extra large pot.
Lightly brown onions, garlic, and mushrooms in the meat juice (add a little extra oil if needed), then add to the beef in the pot.
Into the pot, add chopped cabbage, carrots, thyme, brown sugar, and a pinch of salt.
Pour Guinness and beef stock into the pot. Bring to a boil over medium-high heat.
Spoon meat and vegetables out of the pot with a slotted spoon into a large casserole dish.
Reduce the remaining liquid to a gravy by simmering for 30 minutes over high heat.
Layer the large outer cabbage leaves over the top of the meat and vegetables, sprinkle a little brown sugar over the tops of the leaves.
Set the oven to 300 F.
Once the gravy is reduced, pour the thickened liquid over the top and bake in the oven for 30 minutes.

Serve hot in a bowl. Go on. Have a peace. It's good for you. :)

Bento 6: Tri-Color Bento

Today's bento was a tasty treat. Eat each part separate or mix them all together. It tastes great either way. Good hot or cold. Which is good, because you'll end up with leftover soboro for days (I am already eagerly anticipating this...).

Turkey and Beef Soboro
(makes too many servings to count)

1 lb ground lean turkey meat
1 lb ground lean beef
1-2 tbsp sesame oil, divided
1/2 cup green onions, chopped, green and white (~2 stalks)
1 clove garlic
2 tbsp sugar
2 tbsp mirin
3 tbsp soy sauce
4 tbsp thai fish sauce

Heat 1 tbsp sesame oil in pan and stir fry green onions. Add meat; brown. Add sugar; caramelize. Add mirin; evaporate. Add soy and fish sauce; simmer. Taste for seasoning.

Now you can end there, and just enjoy it. It's very tasty at this stage. Or you can go a step further if you have a meat grinder (I used my attachment to my mixer):

Pour contents through a strainer, saving the juices in a large bowl. Then put all the meat/garlic/green onions through the meat grinder until it comes out in teeny tiny mushed up bits. Collect these bits in the bowl with the juice, stir well to coat, and refrigerate.


Carrot Brown Rice
1 cup brown rice
1/2 cup carrot juice
water

Using a rice cooker, put 1 cup brown rice in with 1/2 cup carrot juice and then fill to the 1 cup line inside the bowl. Cook like normal brown rice. It will come out orange and mildly flavored. So good!


Asian Pickles
(This recipe was donated by Abby Palanker, who made these delicious pickles and kindly agreed to give me the recipe when I begged.)

2 boxes persian cucumbers (TJ's)
1 tbsp salt
4 garlic cloves minced
1 tsp crushed red pepper
3 tbsp rice vinegar
2 tbsp sugar

[Note: I made a half of this recipe and it's still a lot. I replace the sugar with brown sugar, halved the salt, and left out the crushed red pepper. Very tasty both ways.]

Slice cucumber 1/4 inch thick. Mix with rest of the ingredients.
Leave on counter for several hours, stirring now and then. Refrigerate.


And that is it. All together, it was so good! Yum yum yum. Nom nom nom.
Go on! Have a peace!

Bento Box 5: 'What's in my fridge?' Bento

I had planned on making beef soboro and sweet potatoes, but got too bogged down with research for my new acting project to make it out of the house (I'll make this on Friday). The result?

'What do I have in my refrigerator?' Bento: Tamagoyaki, brown rice, miso soup, and a dessert of a small no-pudge brownie slice and 2 strawberries. Aww. My lucky roommate.

What is tamagoyaki, you ask? Have you ever been to a sushi restaurant and gotten that delicious sweet egg omelet along with your fish sushi? That egg is tamagoyaki. I followed the recipe on Just Hungry, cutting down the sugar they used and replacing what remained with date sugar. They have an excellent, step-by-step pictorial guide through this if you need it.

Tamagoyaki
(makes 2 servings)

4 large eggs
1 tsp date sugar
1 tsp mirin
1/4 tsp salt
1/2 tsp soy sauce
oil for cooking (I used olive oil)

Prepare a small bowl of oil and a heat-resistant brush.

Heat a small, pre-oiled pan on medium-low heat.

Beat together the ingredients with a fork and then run it through a mesh strainer.

Brush the heated pan with a little oil. Put in about 3 tbsp of the egg mixture. Cook until the egg has not quite set. Roll up with a fork to one side of the pan.

Brush the expose part of the pan with a little oil.

Put another 3 tbsp of egg mixture into the pan. Spread it evenly and make sure some of it gets under the cooked, rolled egg. Cook until this layer is almost set, then roll the whole egg to the opposite side of the pan.

Repeat until you've used up all the egg mixture.

Moisten a sushi rolling mat and roll the cooked egg (it looks kind of like a burrito) in the mat. I thwak'd it a couple times with my rice mallet to really squeeze it together.

Then leave the roll in the mat over a raised rim plate. Allow to cool, then slice and enjoy. :) I served these over some brown rice in the bento.

As for the rest of the bento box, I'm just not going to tell you. :) The miso soup recipe is available here. And the no-pudge brownie recipe is available on the back of TJ's No Pudge Brownie Mix. Yeah, I cheated. *hangs head impishly* Forgive me?

Yummy Miso Soup

Have you ever had that strange experience where you're drinking some miso soup at a restaurant and it's a) too mild, b) too bland, or c) makes you feel like you rubbed your tongue with sandpaper? Never have these problems again! Make your own miso! It's ridiculously easy and - can I just say without humility - totally and incredibly tasty.

Yummy Miso Soup

(makes 4-5 servings)

~3 oz kombu (dried seaweed), was about a sheet for the brand I bought, cut into thirds to fit into my pot
3 tbsp miso paste
2 shiitake mushrooms
4 green onions, chopped
1 block extra firm tofu

Place the kombu in a pot with 4 cups of water and bring to a boil. Remove the kombu just as the water reaches its boiling point and save it. (I used my boiled kombu again and made a whole extra batch for the fridge). This is what you call 'dashi stock' - sort of a salty broth.

Ladle out a goodly amount of the broth into a separate bowl and stir in the miso paste so that it melts.

Add your chopped green onions to the pot of stock. Stir for 3-4 minutes. Add the mushrooms and tofu. Stir for an additional 2-4 minutes.

Last, add the melted miso to the main pot. Stir until its well combined.

Yes. That's all folks. Prepare for the silky smooth awesomeness of homemade miso.

*And because you get to make it all for you, if you want more or less of any ingredient, or different mushrooms, or whatever - you can have it! Pretty neat, eh?

Forgo a spoon with this. Slurp with pride and use chopsticks to pick out the veggies and tofu. Slurping is a sign you're enjoying yourself. :)

[P.S. There is a version of this where you can stew some hijiki seaweed in when you add the green onions in the beginning. If you like the taste of sea weed and its enormous nutritional value, try this for an added flavor.]

[Note: I have changed this recipe. Adding the miso paste last prevents the boiling process from destroying the beneficial bacteria in the paste and keeps it from forming those clumps that are so common in miso soups!]


Q & A: What is miso paste and are there any substitutes for miso paste?

Miso paste is a sticky paste made from soy beans and/or grains that have been fermented. (This is the process used to make soy sauce, btw.) It aids in the digestion and assimilation of nutrients from food and also has antioxidant properties and contains an alkaloid called "dipicolinic acid", which bonds to heavy metals and helps the body get rid of them.

Miso paste is used for its distinct flavor and I'm pretty sure there aren't any exact substitutes for it. It comes in a variety of different ratios and subtle flavors, but there are three main categories: white, black, and red. White and red are the most easily located in the US.

Some of the versions:

Black miso paste [hat-cho miso or mamemiso] - a very strong salty variety - is made with soy beans, fermented, and aged for up to three years.
Red miso paste [akamiso] is usually made from barley or rice (not soy beans - I did not know this) and put through a fermentation process, then aged anywhere from 4-8 months depending on the brand. [If you do have a soy allergy, this might be a good alternative - double check this somewhere else before you try it though. This information has come from two different sources, but when dealing with food allergies, it's best to actually consult a physician!] *I use the red, because it's what I found when I went to Little Tokyo, and I really enjoy it. It has a full, rich flavor and lacks the tangy sharpness I've experienced with some misos.
Barley miso [mugi miso] is reddish brown and a little sweeter than some other misos.

Cold Mountain Brand Variations:
Light Yellow [shinshu shiro miso] is made from soy beans and grains, fermented, and aged 10-12 weeks. It has a light flavor and a gentle aroma.
Mellow White: "rich, natural flavor...delicate and subtly sweet". Aging time 2-3 weeks.
Kyoto Red: 60% less sodium, "dessert like sweetness". Aging 2-3 weeks.
Kyoto White: 60% less sodium, "rich and... sweet". Aging 5-6 weeks.

Now, I stand corrected from my previous comment. According to the Cook's Thesaurus, you can substitute soy sauce (1 tsp soy sauce for 1 tbsp miso paste) or a bouillon cube (1 vegetable or beef bouillon cube for 1 tbsp miso paste).

I have not tried any of these variations, so I cannot vouch for their tastiness factor or how they combine with the other ingredients. Unless you have a soy allergy, I strongly suggest trying the miso paste. I mean - it's "miso" soup. Can't have real miso soup without miso in it, right?

You can find miso paste in the refrigerator section of some supermarkets, all asian supermarkets, Whole Foods, or purchase it online from an asian grocery - I posted a link to one I've used under Bento Box 1. Buy a box, keep it in your fridge. It stays good for months.

There is also the option of buying the powdered versions of miso for soups, but I recommend the paste. I've tried both, and there's just more flavor to the paste.

A note on soy:

There was a lot in the media a while ago about how eating too much soy product (they were talking about people eating mostly tofu) leads to serious iodine deficiencies. Asian diets compensate for this by also consuming seaweed, which is rich in iodine. The main message is this: too much of any one thing is bad. The more colors on your plate (green is important and food coloring doesn't count), the more likely you are to get all the nutrients your body needs.

Q & A: Are there any substitutes for seaweed?

If you're not a huge fan of seaweed, don't let this frighten you away. The Kombu is dried when you add it and you never even have to touch it once it's been boiled, so you don't experience the "slimy factor" I hear people complain about. The stock does not taste "fishy" the way I've heard some of my less seaweed enthusiastic friends describe seaweed. Boiling the kombu releases natural salts that give the broth a delicious flavor.

Another alternative for homemade dashi stock is called "katsuo dashi", which is a variation that involves boiling katsuoboshi (dried bonito flakes). Bonito flakes are dried tuna flakes, basically. I did try this and I actually kind of liked it - although I prefer the kombu stock. Recipe for katsuo dashi.

Here are some other alternatives that I haven't taste-tested: niboshi dashi (made from dried sardines) and hoshi-shiitake (made from dried shiitake mushrooms).


Q & A: How do you use pre-made dashi stock?

If you decide to skip the (really easy) process of making your own dashi and use the pre-made kind... You can buy dashi stock - the name for the stock that results from boiling the kombu - pre-made or powdered from asian groceries. Just be aware it usually comes in smallish bottles or one serving packets.

Dashi powder: You use about 1 tsp for every 3-5 cups of water, depending on how strong a flavor you're looking for. The package will have instructions on it (hopefully in English).

Bottled dashi stock: I actually bought a bottle of this at the asian market before I realized how easy and delicious it is to make this stuff from scratch. (If you're at the store that has this, you will easily find the ingredients needed for making the stock.) What you want to do with this is taste test. Take 3 cups of water to start with and add 1/2 tbsp of the bottle dashi to the water, tasting until you find the right ratio. I never found one that I was completely happy with in the way I was with the homemade stock; you might.

Please be aware that most of the pre-made dashi stocks have extra salt in them. I'm not a big sodium hound, so I don't like them as much, but... que sera sera.

Bento Box 4: Sweet Sesame Bento

Another Monday, another bento!


When I was growing up, the only thing I would eat at chinese restaurants was sesame chicken. I loved it! To be honest, I still do, but most of the time when you get it, it's covered in breading and thick syrupy sauce. That's just no good.


Here's an alternative, along with some delectable spinach. Enjoy!

Sesame Chicken

(makes 2 servings)

meat of 4 chicken thighs, skin and fat removed, cut into bit size pieces

1 tbsp soy sauce (+ more to your discretion)

1 tsp mirin

2 tsp sesame oil, divided

1 tbsp balsamic vinegar (use a nice thick one for this)

1 tsp honey

toasted sesame seeds

Mix the seasonings together in a bowl and marinate the raw chicken in it for 10-20 minutes, making sure the chicken is well-coated. Spray oil on a non-stick pan and pour 1 tsp sesame oil into the pan. Heat to medium heat. 

Lay out the marinated chicken on a piece of wax paper and shake sesame seeds out over the chicken and press them into the meat with a fork. Turn them over and sprinkle sesame seeds over the other side. Press them into the chicken again. Then transfer the chicken to the pan and cook until both sides get a nice, delicious seared brown color (took me about 4 minutes a side). As always, make sure your chicken is cooked all the way through!!

And you're done in no time. So good!

Marinated Spinach

(makes 2 servings)

~4 generous handfuls of baby spinach, roughly chopped

1 tbsp mirin

1 tbsp soy sauce

toasted sesame seeds

Blanch the spinach. [Boil it for 3-4 minutes, then take out, drain, and douse in cold water.] Mix the seasonings in a small tupperware container. Add spinach in, mix. Sprinkle in a generous portion of sesame seeds. Cover. Shake to really soak the spinach. Set in your fridge and chill for 15 minutes to overnight. 

Go on! Have a peace!

Q&A: What is Mirin?

Mirin is a Japanese cooking wine, or 'seasoning wine', made from glutinous rice. It has a low alcohol content and a very sweet taste. You should be able to find it in the liquor department at your local supermarket, or at a wine and spirit shop, even though it's extraordinarily low on the tipsy scale. (Manufacturers of Mirin only ferment it long enough to achieve the proper sweetness, without an eye for alcohol content.)

Mirin has a golden hue, sort of like the color you find in Tej or mead - very pretty. It is generally used as an additive in sauces and can even tone down the tastes and odors of a variety of meats (like fish). Apparently it is sometimes brushed onto fish and roasts to give these dishes a "sheen". In Japan, pleasantness of presentation is half the battle.

So that's my little expose on Mirin. Use it in very small amounts - a little goes a long way. :)

Bento Box 3: Savory Strips Bento

Haha! Last bento box of the week! Another quick/easy/delicious for my wonderful roommate and me. Today was another one pan wonder: shredded chicken and cabbage stir fry and steamed bell pepper strips with sesame seeds. Again, I remind you: these two recipes, combined with 1 cup of brown rice, equals a filling meal for two people. Or one person over two meals. :)

Shredded Chicken and Cabbage Stir Fry

1 chicken breast
2 handfuls shredded cabbage
2 tbsp soy sauce
1 large green onion, diced
2 tsp sesame oil

Boil water in a deep sided pan. Insert whole chicken breast into boiling water.

Chop green onions and place into a small bowl with soy sauce. Let sit. (If necessary, also shred cabbage. I bought mine pre-shredded from TJ's.)

When chicken is thoroughly cooked (took me about 8 minutes - make sure it really is cooked through) remove it to a plate and, using two forks, tear it into little shredded bits the way you always wanted to when you were a kid but couldn't get away with.

Pour the water out of the pan, replace it on the stove, lower to medium heat, and add the sesame oil.

Now add the chicken and cabbage. Stir for about 2 minutes. Add the soy sauce and green onions. Stir until well coated. Remove and serve. Easy peasy.

Steamed Bell Pepper Strips w/ Sesame Seeds

1 bell pepper
1 tbsp soy sauce
1/2 tbsp toasted sesame seeds

Cut bell pepper. Clean out seeds. Slice into thin slices. Steam. Toss with soy sauce and sesame seeds. The end.

[PS. Not quite the end - Previously, I have used my little steamer tray, inserted in a pot, to steam veggies, but I recently discovered this nifty little nuke tool from Progressive that lets you steam them in a little tray. It's small, handy, and dishwasher safe. Used it for this and it worked like a charm. :) ]
[PPS. Did you know steaming is much healthier than boiling? Boiling leeches out the nutrients from your vegetables! Which, for some folks (not me), is the only reason people eat vegetables! Ridiculous! Plus, steamed vegetables just taste better. Probably because your body is saying - yes. These have things I can use in them. Steam your veggies!]

Bento Box Day 2: Down Home Bento

Day 2 of my bento box experiment. For the history of this experiment, see Bento Box Day 1 and Little Tokyo. Today's bento box was for those without an asian market (see! I read my comments!): one pan soy-fried beef tip steak, brown rice, roasted corn, snow peas, and shiitake mushrooms.

Soy-fried Steak, with roasted corn, snow peas, and shiitake mushrooms
(Makes 3 well balanced and filling servings. Takes ~ 15 minutes.)

1 thin beef tip steak, in 1" slices
sprinkle of salt
sprinkle of pepper
~2 tbsp soy sauce, divided
6 tbsp corn
handful snow peas, sliced
2 shiitake mushrooms, sliced

Oil a pan and turn on high heat. Add the steak slices into the pan, sprinkle with salt and pepper. Brown well on both sides until it gets those tasty little dark brown crispy bits; pour in 1 tbsp soy sauce. Stir to coat.

Remove meat.

Add corn and snow peas to the same pan, stir in with additional .5-1 tbsp soy sauce, over medium-high heat for about 3 minutes. Last, add the sliced mushrooms in and stir for another minute or so.

Remove. And you're done. Yum yum. :)

Enjoy!

Bento Box Day 1: Shrimp and Salad Bento

So, Day 1 of my bento box experiment went fairly well. As I mentioned previously, I have begun making bento box lunches for my lovely roommate as a culinary experiment.

Monday's box was homemade miso soup with shrimp and tofu shuumai and a carrot sesame salad. [No picture of the soup.] I'll preface this by saying two things. 1) No. I did not make these up (although I did make a few alterations; I couldn't stop myself). The intuitive knowledge of how to make shuumai was not previously in my brain. The recipes for today originated on Just Bento, which is a seriously awesome bento guidance site. 2) Some of these ingredients may look strange, but you'd be surprised where you can find them. I bought mine in Little Tokyo. But after I made my first batch of miso from scratch (and realized it was going to become a staple in my diet because it's ridiculously tasty), I started looking for nearby asian groceries and they're *all over*. And if, by some chance, there isn't one in your area, you can also order most of these directly from Asian Food Grocer.

Shrimp and Tofu Shuumai
(makes 28)

1/2 lb uncooked shrimp, chopped
1 block extra-firm tofu, chopped
1 package shumai skins (You can use wonton skins, too, but the shuumai skins are smaller and thinner)
4 green onions, diced
1 tsp miso paste
1 tbsp soy sauce
1/2 tbsp toasted sesame oil
1 tbsp mirin
pinch of salt
1 tbsp cornstarch

Note: This is one of those food processor recipes.

Okay. Now that all that's done.

Place tofu, miso paste, soy sauce, mirin, sesame oil and cornstarch in the food processor and blend until it's a nice paste. Then add the green onions and shrimp and grind them up.

Now take the package of shuumai. When you open this pack, put it under a bowl to help seal in the moisture. These skins dry out pretty quick.

Place a skin on the palm of your hand. Scoop a spoonful of the blended (and tasty smelling) mix into the center of the skin. Make a circle with your fingers, placing your thumb and forefinger together, and squeeze the filled skin down through the circle. Tap on the bottom to flatten and squeeze gently with your fingers to tighten the dumpling. [If you want a visual for this, go visit Just Bento.] Repeat with all the skins in the pack.

Now take a large, non-stick frying pan. Spray a little oil on and smooth it around. Place the shuumai in the pan and carefully pour in water to half-height of the dumplings. Cover with a lid and cook for 10 minutes. DO NOT DO what I did. While my dumplings came out delicious and infinitely edible, they were not as pretty as they could have been because I walked away for a minute and the water boiled over the dumplings.

I placed an edamame on top of each of my shuumai, for kicks.

And ta da! All done! Next. The vegetable side!


Carrot Sesame Salad
(2 servings)

2 medium carrots
handful snow peas
juice of 1 small lemon
1 generous spoonful soy sauce
1/2 tbsp toasted sesame oil
1 generous spoonful furikake  (I used the bonito flake and egg mix, but there's many varieties)

Grate carrots. Mix in seasonings. Stir. Serve.

Second Day Stir-Fry

So, hello!

I have been gone for a while... I haven't stopped cooking; it's just the recording process has gotten a little behind. Cheers to any and all of you who've stuck with me.

For my part, I'll admit I've been going back to some old favorites the last few hectic weeks. Brought my Bad Ass Yamekins to a 5-hour long rehearsal; they were very pleasantly received with the exception of one "gah - they're squishy!" reaction. To which I say this: if something feels squishy, but everyone else is eating it and loving it - just try it. For goodness' sake, it's gluten-free! Also brought those yammies to the killer Relay for Life walkathon, which was so much fun. I'm planning on a full 24-hours for it next year, barring rehearsal schedules as yet unforeseen.

Another treat that I've been revisiting of late are my delicious Green Bean "Chips". They are awesome as a snack during a busy day - hot or cold, they're always yummy. I've also made them as a side for chicken, beef, and fish, and I've chopped them up on top of leftover brown rice. Nom nom.

Speaking of leftover brown rice, here's a nifty new meal for you folks. I'd have taken pictures, but the darned comestibles just disappeared too quickly!

Second Day Stir-Fry
(serves 4-5)

1/2 cup (leftover) brown rice
2 medium-large carrots, peeled and thinly sliced
2 stalks celery, halved lengthwise and diced
2 blocks firm tofu, cubed (I used Trader Joe's Organic Firm Teriyaki Marinated Tofu, which my guinea pigs and I found to be delicious!)
1/4 cup red onion, diced
1-2 cloves garlic, minced
3 tbsp low sodium soy sauce
2 tbsp toasted sesame oil

Add sesame oil to a stir fry pan and set it over medium high heat. Add garlic and onions, sauteeing until the garlic is browned and the onions are translucent. Add celery, stir for ~3 minutes. Add carrots, stir for an additional 2 minutes. Add tofu, stir for another 3 minutes. Add rice, stir so everything is well combined, then add soy sauce. Stir for an additional 3-5 minutes. Ta-da! Dinner! Or lunch. Could be lunch.

Sprinkle with toasted sesame seeds and serve. It was uber-tasty and filled me and my guinea pigs right up. :)

Watermelon-Strawberry Mint Sorbet, or Momo's Frozen Mash-up

In honor of Mother's Day, I decided to try making something that I think my mother would like. So I took a few of her favorite things - watermelons, strawberries, lemons, and mint - and went mush. :)

Here's what I came up with:

Watermelon-Strawberry Mint Sorbet, or Momo's Frozen Mash-up
(Serves many momos)

juice of 1 lemon, about 2 Tbsp
~1/3 cup date sugar (I used a little less, because that was all I had left)
1 cup pureed, frozen strawberries (5 large strawberries, frozen, then pureed)
4 cups pureed, chilled watermelon
2/3 cup water
~1 Tbsp minced mint (I used the awesome mix of mints that my parents grow at home and dried for me - see picture below - but any mint will do.)

In a food processor, puree frozen strawberries, then set aside in a large bowl. Without cleaning out the processor, puree the watermelon and add that to the bowl with the strawberries. Add lemon juice. Stir until all mixed up. Cover with plastic wrap and put in the fridge to chill.

Pour water, sugar, and mint into a small saucepan and set over low heat. The date sugar takes longer to break down than normal sugar - one of the good and bad things about it. It took me about 20 minutes before it finally melted completely, which worked out quite nicely as the mint had really saturated the sugar with its oils by then and smelled heavenly!

(Looks a bit like soup, doesn't it? But nope - it's date sugar water and mint!)

Set to medium heat and let boil for 1 minute. Then pour through a wire-mesh sieve into a heat-safe bowl and mash with the round side of a spoon until nothing else will go through. Save the remaining non-liquid date/mint mixture for later. Cover with plastic wrap and put in the fridge. Set a timer for ~1 hour. It can stay in longer if you want. I don't think an hour or two will make much difference at this stage.

When you come back after at least an hour, pour the liquid sugar/mint mixture into the strawberry/watermelon mush and stir until well combined.

Pour this into a metal pan (about 8x8 should do), cover with plastic wrap, and place in the freezer for 4-8 hours. Scoop all the frozen fruit and sugar out, run it through your food processor until it's chopped up, and pour it back in the metal pan again. Freeze again. In 2-4 hours, it should be crisp, cold, and delicious. Although you may need to let it thaw a bit before serving.

Now if you want to make it extra delicious - take the leftover mint and date sugar mash and stir it thoroughly with ~1 tbsp of fine balsamic vinegar. I used FINI, which if you haven't heard of it is one of the yummiest balsamics around. [I thought of it because it's awesome when drizzled over fresh strawberries.]

The slight sour builds on the sweet and makes it a savory delight on the tongue. Just a little goes a long way. With or without the balsamic, this treat makes a delightful light dessert or a refreshing palate cleanser. Enjoy! And Happy Mother's Day, Momo! Go on, have a peace. :)

Delish Fish Stir-Fry

And it's time again for another edition of "How will I use all the fish I caught in Alaska?" I used sea bass, but you could use any white fish, I think.


Delish Fish Stir-Fry
(makes 4 servings)
2 filets sea bass, chopped into bite sized pieces
1 red bell pepper, diced
4 carrots, halved lengthwise and diced
3/4 cup diced red onion
1.5 inch diced ginger
2 cloves garlic, minced
1 tbsp sesame oil, separated
1 tbsp grapeseed oil, separated
2 cups low sodium soy sauce
1 tbsp fish sauce
1 cup brown rice
sesame seeds, to taste

Make 1 cup brown rice according to package directions.

Cut your fish into bite-sized pieces and put into a tupperware container or a plastic bag with ~2 cups soy sauce and 1 tbsp fish sauce. Marinate in your fridge for 30-60 minutes.

Take a wide skillet and pour in 1/2 tbsp sesame oil and a 1/2 tbsp grapeseed oil. Set stove to medium heat. Sprinkle a tiny bit of fish sauce. The heating oils combined should smell super yummy.

Add onion, garlic, and ginger and stir until the onions are translucent and the garlic begins to brown.

Add carrots and peppers and 1/4 tbsp sesame oil. Stir until carrots begin to soften. Set heat to med-low and keep an eye on it, stirring occasionally.

In a second, deep sided skillet, add 1/2 tbsp sesame oil and set to med-high heat. Pour in the whole container of fish plus its marinade. Cover. Cook for ~7 minutes, or until fish is fully cooked through.

Scoop the fish out with a slotted spoon and add to the veggies, cook over medium heat, plus 1 cup marinade.

Stir until the whole batch is well-combined and stirred.

 Serve over a small amount of brown rice.

Super yummy! Enjoy!

Kitchen Sink Soup

Here's a healthy, hearty, and delicious soup that's easy to make and really hits the spot.

Kitchen Sink Soup
(makes about 5 servings)
1/4 cup diced red onions
1/2 cup green peas
1 carrot, diced
2 small red potatoes, halved, sliced, and cut into bite-sized pieces
14.5 oz diced tomatoes in juice (1 can)
2 stalks celery, halved lengthwise, then sliced
1.5 cup low sodium vegetable stock
1/2 tbsp marjoram
salt and pepper to taste

Pour vegetable stock and tomatoes into the pot. Add marjoram, salt, and pepper. Set stove to medium heat. Add celery and carrots and onions. Stir over heat for 5 minutes. Add potatoes. Stir over heat for 8 minutes. Add peas. Stir over heat for 5 minutes. Serve hot.

See? I told you it was easy. :) The soup is very filling on its own. It keeps really well in the fridge (fed me for a week).

Enjoy!!

Goulash Nosh

 Every week, my friend Janet and I get together and I teach her how to make a new recipe. Tonight, I decided to show her a nice, easy en-masse meal. My friend Alex gave me her Greek grandmother's goulash recipe about a year ago and I've been playing with it ever since. This is delicious, easy to make in big batches, filling, high in protein, and surprisingly healthy.

Goulash Nosh
(~8 servings)

1.5 cups creamy tomato soup (Red pepper and tomato soup would probably be really good too!)
2/3 cup garden patch juice (alternatives: tomato juice or V8)
8 ounces vegetable rotini pasta
1/2 red onion, diced
3 carrots, chopped into bite-size bits
1 can garbanzo beans, drained
2 tsp agave nectar
salt and pepper, to taste
1.5 lb ground turkey meat
1 handful light, shredded 3-cheese, plus more if you want
1 tbsp grapeseed oil

Cook pasta according to directions. Drain.

In a large stock pot, brown onions and turkey meat with 1 tbsp grapeseed oil over medium high heat. When the meat is fully cooked, drain the grease.

Add noodles to the stock pot. Add soup and juice. Stir. Add carrots; simmer for 3-5 minutes. Add agave nectar. Stir. Add garbanzo beans. Stir. Simmer for 2-4 minutes. Salt and pepper to taste. Add handful of cheese and mix it well with the rest. Tap down, sprinkle a teensy bit of cheese over the top. Put a lid on the pot, lower heat to medium-low. Simmer for 8-10 minutes. Serve hot.

Enjoy. :)

Chunky Chicken Chili

So, in the vein of delicious, easy meals in a bowl, I thought I'd offer up one of the easiest chilis I have ever made and thoroughly enjoyed. This is a high protein, low fat, energy boosting, quick-fix meal. Enjoy!

Chunky Chicken Chili
(makes ~6 servings)

2 tbsp grapeseed oil
1-2 lbs of chicken meat, cut into bite-sized pieces
1/4 onion, finely chopped
4 cloves garlic, minced
2 cups low sodium chicken broth
1 can diced, fire-roasted tomatoes (I use the Muir Glen brand, with green chiles for a little kick)
1 can great northern beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
lime juice, to taste
fresh ground black pepper, to taste
milled sea salt, to taste

Heat the oil in the bottom of a stock pot and cook the onion and garlic until the onions are soft and the garlic is browned (about 3 minutes).

Add the chicken broth and the fire-roasted tomatoes; stir. Add the chicken and cook on medium high for 8-10 minutes, until chicken is cooked all the way through.

Next, add the beans and corn. Add lime juice (I used about 1 tbsp, but I'd recommend adding 1 tsp at a time until you're happy with the taste). Simmer for 5 minutes. Salt and pepper, to taste. Simmer for another five minutes and serve hot.

You'll want to use a slotted spoon to serve, so you can avoid the excess broth. I eat this plain in a bowl, but if you're looking for a more filling bowl, you can serve this over brown rice. Maybe with a little mexican cheese or sour cream. Nom nom nom. :)

To store, pour the chili through a colander to drain it and then put it in a sealed tupperware container. It will keep for about a week. Deliciously!

Sea Bass Surprise Soup

Okay. So it's not really a "surprise", per se, when the ingredients and directions are all listed out for you, but you get the drift. :) Once more, I faced my freezer-full of fish with courage and defrosted another big hunk of sea bass. The following is a yummy recipe I made up on the fly just moments ago. I hope you enjoy it as much as I do!

Sea Bass Surprise Soup
(about 5+ servings)

skinless sea bass, about 2 lbs, cut into bite-sized pieces
5 cups water
four handfuls baby spinach, chopped roughly
4 cloves minced garlic
3 tbsp minced ginger
1 tbsp olive oil
~3 tbsp thai fish sauce, more to taste
~1 tbsp low sodium soy sauce

Take your stock pot, add the olive oil to the bottom and heat to medium low. Add your garlic and cook until just slightly browned (~1-2 minutes). Add the ginger and stir together; set stove to low and cook for ~4 minutes with the lid on. When you lift the lid, the combined scents should assault your senses and start to make you hungry. Now set stove back to medium, add 5 cups water and the spinach and stir. Add your soy sauce. Let cook for about 5-7 minutes, until the spinach is nice and soft [I like my spinach a little mushy]. Now add your fish and stir down into the broth. Then set your spoon to the side and let it cook in the broth for about 8-10 minutes. When the fish is fully cooked, add the thai fish sauce and taste test until you're satisfied with the taste of the broth. Let cook for another couple minutes and serve hot.

This soup is quick, easy, and delicious. Very filling, a little salty, and (surprisingly) not fishy at all. [Note: "fishiness" will depend upon the quality of your seafood.] You could add some lime juice for a little extra kick, or if you like spicy food (I don't) maybe a little chili paste.

Enjoy!

[PS. Does anyone know how to take a good picture of soup?]

Everything But the Kitchen Sink Soup

I've been in a soupy mood for the past few days. I've also been in 'I don't want to go to the grocery' mode. These two feelings, in conjunction, culminated in me searching my fridge and pantry for anything that might make a suitable soup. I love the way that sounds... 'suitable soup'.

Everything But the Kitchen Sink Soup
(5-8 servings)

1 box (~4 cups) Trader Joe's Garden Vegetable Patch Soup (could use plain tomato soup, or probably even V8)
~3 cups baby spinach, roughly chopped
~5 stems fresh basil leaves, finely chopped
8-10 cherry tomatoes, halved
5-10 button mushrooms, sliced in thirds
3 stalks celery, sliced small
1 can great northern beans, rinsed
1/4 cup diced red onions
4 cloves garlic, minced
1 tbsp olive oil
freshly milled sea salt, to taste (*I used about 10 turns of my sea salt mill)
freshly ground black pepper, to taste (*I used about 7 turns of my black pepper grinder)

In a medium stock pot, heat 1 tbsp olive oil over medium-high heat. Add onions and garlic to the bottom and saute for 4-6 minutes, until onions are soft and garlic is browned.

Add 4 cups of the soup base you've chosen and set the stove to medium heat. Allow the soup to come to a simmer.

Add the spinach and basil to the pot and stir well. Next take the celery and stir that in, followed by the cherry tomatoes and the mushrooms. Salt and pepper the soup and stir, scooping from the bottom, to make sure everything's well combined.

Finally stir in the great northern beans and then allow to simmer, unmolested, for 5-8 minutes. Stir a couple times and taste test to make sure you're happy with the seasoning of the soup. If you used more or less of any of the ingredients I did, you'll want to alter your salt and pepper usage accordingly. Also depending on what brand of soup base you use, it may already be salted or seasoned on its own. Check the label and make sure you're not oversalting.

When you're happy, remove from heat and ladle out. It comes out warm, filling, and delicious. Yum, yum! Enjoy!

Chunky Pesto Chicken Soup

Soup is by far one of my favorite things to make. Not only do you get to stir it around in a big pot, cackling all the while like a character from Hocus Pocus, but it's also delicious, nutritious (usually), and serves you for days.

I took the original recipe for "Chicken & Spinach Soup with Fresh Pesto" from the October 2009 issue of EatingWell, and then changed it - like I do.

You might like their version, but personally - having tried theirs as written last year - mine is yummier. So there.

Chunky Pesto Chicken Soup
(makes ~5 servings)

2 tsp extra virgin olive oil, plus 1 tbsp
2 carrots, chopped
2 large boneless, skinless chicken breasts (weighing ~14 oz), cut into quarters
2 large cloves garlic
4 cups reduced-sodium chicken broth
1.5 tsp dried marjoram
~8 oz baby spinach leaves, coarsely chopped
2 stalks celery, halved lengthwise and chopped
1 15-oz can great northern beans, rinsed
~1/4 cup finely grated parmesan cheese
~1/2 cup lightly packed fresh basil leaves
1 tbsp toasted pine nuts
~3 inch parmesan rind
~2 tsp salt
~2 tsp freshly ground pepper, more to taste

Heat 2 tsp of olive oil in a large saucepan over medium high heat. Add chopped carrot and quartered chicken; cook, turning the chicken until it begins to brown (about 4 minutes). Add garlic and stir together until the chicken is seared on one side (another 1-2 minutes). Remove the cooked chicken with a pair of tongs to a clean cutting board. You are now done with your sauce pan.

Into a medium stock pot over medium heat, pour your chicken broth and add the marjoram. Stir. Now add the garlic and carrots from the saucepan to the soup. Stir. Add the chopped spinach and rinsed beans and chopped celery to the soup. Add ~2 tsp salt and 2 tsp fresh ground pepper. Stir all together, mixing well. Then drop your parmesan rind in and let it start to soak out into the soup. Set the heat to low, and remember to stir occasionally.

Now to make the pesto sauce. You will need a food processor for this portion of the program. [If you don't have one, you can just buy pesto from the store, but it'll be saltier than you want, so I would recommend not adding the salt to the soup earlier.] This pesto, by the way, is delicious, and would also go nicely over pasta or warm french bread. :)
Combine 1 tbsp olive oil, grated parmesan, basil, and pine nuts in the food processor and process until a coarse paste forms.
There. You're done.

Return to that chicken you left your cutting board. Cut it into little bite sized pieces and add it back into the soup. Spoon out all of the pesto you just made and add that to the soup as well. Stir over medium heat for 4-6 minutes, or until hot.

Before you serve, remember to spoon around in the soup and find the parmesan rind. It has served its purpose now and can be tossed.

This soup is yummy, warm, and really hits the spot. Lots of protein and iron in this one. Enjoy!