Chikuzenni - Attempt #1

Attempt #1

1 bag of Shirakiku Mixed Vegetable + 1/2 block of konnyaku + 1 cup of water + 2 Tbs soy sauce + 1 Tbs sugar + 2 Tbs sake + 2-3 Tbs Kikkoman soup base = cook over medium high heat for 20-25 minutes.  Add frozen peas.
Oops, I don't think it's supposed to be soupy.  :-(  Oh well.  Attempt #2 next week!

Pasta with Sausage and Kale

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.  Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

Recipe adapted from Gourmet Quick Kitchen magazine

serves 4 to 6

Ingredients

3 Tbsp olive oil

1 lb hot turkey sausage, casings discarded and sausage crumbled

1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped

1/2 lb dried pasta, cooked until al dente (reserve 1/2 cup pasta water)

2/3 cup reduced-sodium chicken broth

1/2 cup grated pecorino romano, plus additional for serving

1/2 tsp chilli flakes

pinch of pepper

2 cloves of garlic, chopped

Directions

1. Heat oil in a skillet over moderately high heat until it shimmers, then cook sausage, breaking up any lumps with a spoon, until browned, 5-7 minutes.  Add garlic, chilli flakes, and a pinch of pepper.

2. Blanch kale in a pot of well-salted boiling water, uncovered, 5 minutes.  Remove kale with a large sieve and drain.

3. Add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes.  Add broth, stirring and scraping up any brown bits.  Add past and 1/2 cup  reserved past water to skillet, tossing until combined. 

4. Stir in cheese and think with additional cooking water if desired.

5. Serve with additional cheese on the side.

Fast White-Bean Stew

Recipe adapted from Gourmet Quick Kitchen Magazine

serves 4

Ingredients

2 large garlic cloves, chopped

1/4 plus extra-virgin olive oil

1 can stewed tomatoes

1 3/4 cups reduced-sodium chicken broth

2 cans cannellini beans, rinsed and drained

1 (1/2 lb) piece baked ham, cut into small cubes

1/4 tsp black pepper

8 slices of baguette (toasted and rubbed with garlic)

1 (5 oz) bag baby romaine I used 1 cup of cooked kale, chopped

grated pecorino romano

Directions

1. Cook garlic in 1/4 cup oil in a pot over medium heat, stirring, 1 to 2 minutes.

2. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. 

3. Stir in broth, beans, ham, and pepper and bring to a boil.

4. Reduce heat and simmer, uncovered, 5 minutes.

5. Stir in greens and cook until wilted, about 2 minutes.

6. Serve stew with grated pecorino romano and toasts.

Fall is finally here. <3

iphone pix

Bench: A long seat for more than one person

Honey Broiled Chicken Wings

Recipe adapted from Iron Chef Chen's Knockout Chinese.

My mom and I used to watch the original Japanese Iron Chef on Ch 9 every weekend.  I remember staying up all night and watching the original series marathon on Food Network one new years eve.  Good times.  Ummm...whatever happend to Chariman Kaga? 

Ingredients

serves 4

12 chicken wings

1/3 tsp salt

Mixture A

1 tsp rice vinegar

1 tsp soy sauce

1 Tbsp honey

1 Tbsp sake

Vegetable oil

Lemon, to taste

1 tsp sesame oil

Directions

1. Place wings in a bowl, sprinkle salt and rub in.  Add mixture A to the bowl.  Marinate for 30 minutes.

2. Line an oven tray with foil and coat with oil.  Arrange wings on top of the foil.  Brush wings with leftover marinade 2 or 3 times while broiling.  Broil for about 15-20 minutes until well browned. 

3. Add freshly squeezed lemon julice before serving.

it will stop raining*

Christmas came early for me this year.

 All sorts of goodies with a lovely postcard (photo by Henri Cartier-Bresson)

THANK YOU, Ai!

Miso-Sauteed Pork

Someone explain to me why this is called  'MISO-Sauteed Pork'?!

Recipe adapted from Iron Chef Chen's Knockout Chinese.

serves 1

Ingredients

1 1/2 oz thinly sliced pork belly

1/2 onion, sliced

1 tbsp vegetable oil

Mixture A:

1 tsp grated garlic

2 tsp Doubanjiang (Chinese chili paste)

1 tsp Hoisin sauce

Mixture B:

1 tbsp sake

1 tbsp soy sauce

dash sugar

dash pepper

Directions

1. Cut pork into bite-size pieces. 

2. Heat oil in a pan and cook pork slowly at medium heat until crsispy.  Add mixture A and stir.  Add onions and saute until tender.  Add mixture B and stir-fry for 15-20 seconds. 
3. Serve over rice of udon noodles.