Sunday, March 2, 2014
1 lb boneless beef top sirloin -steak; cut into 1"" pieces 3 c napa cabbage and romaine -lettuce; sliced 1/4"" thick 1/2 c carrots thin diagonally sliced 1/2 c radishes; thinly sliced 1/2 c cucumber; thinly sliced 1 c hot cooked rice 24 snow pea pods; blanched Sesame Marinade and Dressing
Procedures : Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved 1/3 cup marinade from Sesame Marinade and Dressing, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes for rare to medium, turning once. Let stand 5 minutes. Trim excess fat from steak; carve steak into thin slices. Meanwhile combine napa cabbage, lettuce, carrots and radishes; place equal amounts of salad mixture on 4 individual plates. Arrange equal amount of cucumber slices in circle at top of salad mixture. Mound 1/4 cup rice on top of each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices in spoke fashion on salad greens, radiating down from rice."
150 g japanese noodles or Chinese -noodles; cook according to 1 ; pack instructions, 1 ; rinse with cold 1 ; water and drain 2 tb arame; (optional) 4 tb rice vinegar 2 tb soy sauce 2 tb sunflower oil 2 cloves garlic; crushed 125 g fine beans; cut in half 1 ; lengthways (4oz) 1 red pepper; deseeded and cut 1 ; into thin strips 50 g fresh root ginger; grated -(2oz) 25 g sesame seeds; toasted (1oz) 400 g prawns; defrosted
Procedures : Place the cooked drained noodles in a salad dish and chill. Put the arame in a small dish and pour over 2 tablespoons of boiling water, the rice vinegar and soy sauce. Leave for 10 minutes. Heat the sunflower oil in a wok and add the crushed garlic,stir fry for 1-2minutes and add the beans and red pepper. Stir-fry for 4-5 minutes and allow to cool slightly. Combine the vegetables with the noodles and stir in the arame (if arame is not used add the rice vinegar and soy sauce directly to noodles). Take the grated ginger and holding in one hand squeeze the juice over the salad and discard the pulp. Stir the prawns into the noodles and combine well. Chill for 30 minutes before serving."
4 c sushi rice; see recipe 4 takuan (japanese pickles); -cut in thin strips 2 sheets nori seaweed
Procedures : HAND VINEGAR 1 ts rice vinegar 3 tb water Soy sauce; for dipping Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise. Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Per serving: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates"
1 tb vegetable oil 6 oz firm tofu; cut into 1"" pcs. 3 md scallions; thinly sliced 1 tb fresh ginger root; grated 1 pk instant miso shiro soup mix; - 1.1 oz. size (white soybean-paste soup) 8 oz dried udon noodles OR -linguine 1 lg carrot; julienned 1 md red pepper; in thin strips 3 strips lemon peel; 3 by 1"" 1/4 ts red pepper flakes; crushed 1 bn watercress; tough stem -removed
Procedures : 1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, scallions, and ginger 5 minutes or until golden brown. 2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress until it wilts. Serve immediately because noodles will absorb liquid quickly. Note: Shiro miso soup mix can be found in the dried soup section if Asian markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extra large vegetable bouillon cubes."
200 g shiitake mushrooms 200 g flat mushrooms 100 g spring onion; finely diced 100 g cream cheese; vegetarian 50 g shallots; chopped 2 cloves garlic; chopped 30 ml olive oil ----------------------------MARINADE---------------------------------- 50 ml japanese soy sauce 25 ml japanese rice vinegar 25 ml sake or sherry 10 g ginger; finely grated 10 g dark brown sugar
Procedures : Place the mushrooms on a baking tray and brush with 20ml of olive oil. Season and bake for 15 minutes until soft. Place the Japanese marinade ingredients in a bowl and put in the mushrooms, allow to marinate for 4 hours. Heat in a saucepan the remaining olive oil and cook the garlic and shallots until tender. Remove from the marinade the flat mushrooms and half of the shiitake mushrooms and retain half of the shiitake mushrooms. Drain well and place in a food processor and add the shallots and garlic, cream cheese and puree. Season with salt and pepper and mix in the chopped coriander and the chopped spring onion."
750 g cutlets of gemfish, kingfish 1 jewfish, tuna or nortas 1 ocean trout 4 tb plum or rice vinegar 2 tb soy sauce 2 tb mirin wine 3 ts sugar 1 1/2 c shredded white radish, 1 soaked in water 1/2 sheet nori, cut in thin 1 strips 1 lebanese cucumber halved, 1 seeded and sliced
Procedures : Marinate fish cutlets in combined vinegar, soy sauce, mirin wine and sugar. Place in refrigerator for 1 hour. Remove cutlets from mari- nade and grill or barbecue, using medium heat, for 3 to 4 minutes on each side or until flesh flakes. Brush cutlets with marinade during cooking. Heat remaining marinade to boiling point. Drain radish and mix with nori. Arrange cutlets on a plate with radish, nori and cucumber. Just before serving, spoon heated marinade over cutlets."
8 chicken thighs; (2 pounds) 2 garlic cloves; crushed in -garlic -- press 2 ts grated peeled fresh -gingerroot 2 tb reduced-sodium soy sauce 1/2 c low-sodium chicken broth 1 bn scallions; thinly sliced
Procedures : 1. Sprinkle chicken with pepper. Heat large nonstick skillet over medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook 10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and cook 15 seconds. Stir in soy sauce and broth. Cover and bring to a boil, reduce heat and simmer 10 minutes, until chicken is cooked through. 2. Remove chicken to platter. Add onions to sauce and cook 1 minute. Pour sauce over chicken."
3 chicken breasts; shredded 4 c bean sprouts 3 c cabbage; sliced 1 c mushrooms; sliced 1 c any other vegetables; -matchsticked or chop 1 salt and pepper 1 terriyaki sauce
Procedures : 1. In wok or large skillet, with small amount of oil, cook vegetables until done. 2. In smaller skillet (or same skillet after vegetables are cooked), heat small amount of oil and quickly cook chicken shreds until done. Season with salt and pepper to taste. 3. Serve both over plate of sticky rice drizzled with a good store-bought terriyaki sauce."
1 sm carrot; peeled and thinly 1 sliced or shredded 2 tb mirin 2 tb vinegar or cider vinegar 1 tb soy sauce 1 ts dark sesame oil 1/2 sm onion; chopped 1 tb prepared mustard 1 tb grated fresh ginger; ( -1/2-inch piece)
Procedures : Place all ingredients in a blender or food processor and blend until smooth. Keep covered in the refrigerator for up to 10 days. Yield: about 1 cup. Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 1243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates"
1/2 c extra virgin olive oil 1/2 c canola oil 4 cloves garlic -- peeled and 1 crushed 4 tb balsamic vinegar 8 sprigs fresh thyme 8 sprigs fresh oregano 18 lg shiitake mushroom caps 6 generous handfuls of mixed 1 greens 1 salt and freshly ground 1 pepper
Procedures : In a shallow bowl, mix together oils, garlic and 2 tablespoons of vinegar. Crush the herbs gently between fingers to release flavor, and add to marinade. Marinate for 1 hour. Heat grill to medium. Lightly salt and pepper mushrooms and grill them gill side down for 2 to 3 minutes more. Strain marinade and add the remaining vinegar. Season to taste. Add mixeed greens and mushrooms, toss lightly to coat and serve immediately."
4 lg chicken breasts 1/2 c packed brown sugar 1/2 c water 1/2 c soy sauce 1/2 c cooking sherry 2 tb cooling oil 2 ts vinegar 1 ts ground ginger 1 clove garlic,minced 1 cn pineapple or 1 fresh -pineapple (pre; ferred)
Procedures : Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve marinade. Prepare fresh pineapple into spears or drain canned pineapple chunks and string in sticks. Grill chicken on medium coals for 25 to 30 minutes, turning and basting often with reserved marinade. You may bake chicken in oven on 400 degrees. Baste often until browned lightly, about 30 minutes or until tender. Grill pineapple about last 10 minutes, basting with marinade. Serve pineapple with chicken over rice or potatoes. "
7 oz japanese buckwheat noodles 1 (up to 8) 1 tb grated fresh ginger 3 scallions -- thinly sliced 1/2 ts anchovy paste -- or to 1 taste 1/2 c soy sauce 1/2 c mirin or dry sherry 2 tb rice vinegar 1 pn sugar 1 pn salt 1/4 c finely julienned carrot 1 sheet nori
Procedures : Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy."
1 rice 1 nori (seaweed) 1 seasoned rice vinegar 1 smoked salmon 1 wasabi paste 1 salt 1 sugar
Procedures : This Recipe is for the picnic rice balls that someone mentioned. They are easier than sushi, don't require a mat, etc. Don't shy away from making these. You don't need to use raw fish. Indeed, these particular rice balls, called Oni-giri do not usually contain raw fish. These can be made with smoked salmon or not as you wish. To season the vinegar, add some salt and or sugar to taste. I don't like the sugar myself and leave it out. I also water down the vinegar a little bit. If you don't like vinegar, you can just use salt water or even just plain water. The Nori may be purchased in toasted sheets ready to use. It is widely available. I've found it in local grocery stores here in North Carolina. Cut the sheets into 4 - 5 cm wide strips. The rice should be a sticky variety, like Kokuho Rose, but I have made these successfully with standard American medium grain white rice. Prepare as for steamed rice, allow it to sit in the pan, covered, after cooking for about 1 hour before lifting the cover. Dump the rice into a bamboo vegetable steamer or a wooden salad bowl, something that will absorb some of the moisture. Fan the rice while GENTLY tossing it a few times. This cools it so it can be handled and removes the excess moisture. Have the salmon ready in 4 cm strips with as much wasabi dabbed on it as you'd like. Once the rice is cool enough to handle you can begin. Wet your hands with the vinegar. Grab some rice in the palm of one hand. Push a strip of salmon into it. Form the rice ball by clasping your hands together GENTLY. The idea is to form a nice triangular ball with flat faces. It's fun. You also don't want to handle them too much. You don't want to squash the rice grains just stick them together. Once you've shaped the ball. Wet one side of the Nori strip with the vinegar and wrap it around the flat faces of the rice ball."
(12 servings) 2 tb Soy sauce 1 tb Mustard dijon 2 tb Sake 1/4 ts Sauce hot-pepper
Procedures : Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls."
1 ea Cube margarine,melted,cooled 2 ea Eggs,beaten 1 ts Vanilla extract 1/2 c Coconut 1 ea Unbaked pie shell 1 c Sugar 1/2 ts Vinegar 1/2 c Chopped dates 1/2 c Chopped nuts
Procedures : Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brow"
1 md Cauliflower, separated into Flowerets, washed, and Drained 1 Green bell pepper, washed, Cored, seeded, and cut into 2-in strips Water, boiling 1/2 c Celery, very thinly sliced 3/4 c COCA-COLA 6 tb Wine vinegar OR White vinegar 1/4 c Sugar 1 1/2 ts Salt
Procedures : In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several day"
30 oz Shiro Miso (White Miso) 3/8 pt Sake 10 oz Sugar 2 Egg Yolks
Procedures : Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae"
1/4 lb Mushrooms, sliced 2 tb Vegetable oil 1 c Seeded, sliced in 1/4"" 4 Eggs, lightly beaten Strips, red or green pepper 2 ts Soy sauce 4 Trout, 8-10 oz. boned with Skin, head and tail 3 Scallions, cut in 1/2"" Including greens 8 Strips of bacon 1 c Bean sprouts 2 Ribs celery, sliced
Procedures : Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp. "
1/2 stalk green onion, cut into 1/2"" strips BURGER 400 grams chicken meat, chopped or ground 100 grams onion, chopped 2 tbsp flour SAUCE 1 can (140 g) DEL MONTE Filipino Style Tomato Sauce 1/2 tsp ginger, grated 4 cloves garlic, minced (1 tbsp) 1/8 tsp pepper 2 tbsp soy sauce 1 tsp calamansi juice 1-1/2 tbsp brown sugar
Procedures : 1 COMBINE ingredients for sauce. Set aside. 2 COMBINE ingredients for burger with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Divide into 8 then shape into patties. Brush with sauce. Grill in pan with 3 tbsp oil while basting with sauce until just cooked. Simmer remaining sauce for 1 minute. Pour over burgers. Top with green onions. "