Teriyaki Chicken Brown Rice Bowl

Teriyaki Chicken Brown Rice Bowl

Teriyaki Chicken Brown Rice Bowl

1/2 cup soy sauce

1/4 cup mirin

1/4 cup ginger wine

1 T. brown sugar

1 tsp. sesame oil

1 clove garlic, crushed

4 skinless boneless chicken thighs (approximately 600g)

2 tsp. vegetable oil

1 large carrot, peeled and spiralised

1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces

1 cup frozen soy beans, thawed

1/4 cup pickled ginger

2 spring onions, julienned

1 tsp. sesame seeds

1 cup brown rice, cooked (to serve)

1 tsp. Japanese rice seasoning (bonito and nori furikake), optional (to serve)

 

In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine. Add chicken thighs, cover and marinate for 30 minutes. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside. Increase heat to medium high and reduce marinade by two-thirds until it thickens slightly. Steam Chinese broccoli for 2-3 minutes, or until tender To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.

Chinese Glazed Riblets with Garlic and Thai Basil

Chinese Glazed Riblets with Garlic and Thai Basil

Chinese Glazed Riblets with Garlic and Thai Basil

4 pounds pork spareribs trimmed St. Louis-style, membrane removed, cut in half across the bone*

3/4 cup mushroom soy sauce, or regular soy sauce plus 1 1/2 tbsp. molasses

6 tablespoons Shaoxing rice wine or dry sherry

1/2 teaspoon Chinese five-spice powder

3 star anise pods

3/4 cup coarsely chopped unpeeled fresh ginger

 

6 tablespoons sugar

6 tablespoons reduced-sodium soy sauce

1/2 cup Chinese red vinegar or unseasoned rice vinegar

1 tablespoon Thai or Vietnamese fish sauce

Vegetable oil for deep-frying, plus 1/4 cup oil for cooking in wok

1 cup cornstarch

3 tablespoons minced garlic

1/2 cup Thai basil leaves or small regular basil leaves, plus a few basil sprigs

 

Prepare ribs: Cut apart between bones. Rinse and put in a 6- to 8-qt. pot. Add 2 1/2 qts. water, cover, and bring to a boil. Skim and discard any foam. Add mushroom soy sauce, rice wine, five-spice powder, star anise, and ginger. Return to a boil, then reduce heat and simmer, covered, until meat is tender, 45 minutes to 1 hour.  Strain rib mixture through a colander set over a large bowl. Set bowl of braising liquid in a larger bowl of ice water. Let ribs and seasonings cool in colander, then return to liquid and chill, covered, at least 4 and up to 12 hours.  Meanwhile, make sauce: In a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves. Set aside.  Preheat oven to 250° and set a rimmed baking sheet in it. Pour 1 1/2 in. oil into a 5- to 6-qt. pot. Insert a deep-fry thermo­meter and heat oil over high heat to 350°. Meanwhile, skim and discard fat from bowl of ribs. Transfer ribs to a colander and discard seasonings. Working with one-quarter of ribs at a time, toss in a medium bowl with 1/4 cup cornstarch. Gently add ribs to oil. Cook until bones are browned and meat is crisp, 2 to 3 minutes. Transfer ribs to baking sheet in oven.  Heat a wok or 12-in. frying pan over medium heat. Add 1 tbsp. of remaining 1/4 cup oil. When it’s hot, stir in one-quarter of garlic; cook about 15 seconds, then add one-quarter each of ribs and sauce. Cook, stirring with tongs (or a wide metal spatula, if using a frying pan), until sauce thickens and coats ribs well, 1 to 2 minutes. Stir in one-quarter of basil leaves; cook and toss ribs until basil turns bright green, about 15 seconds. Transfer to a platter. Scrape out excess sauce from wok and spoon over ribs.  Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.

 

*Ask a butcher to trim and cut the ribs for you.

 

TRIM SPARERIBS ST. LOUIS-STYLE. Meaning, trim them into a tidy, rectangular shape that cooks evenly. Ask a butcher to trim them, or do it yourself: On the bony side, trim the flap of meat from the center, flush with the bones. Then cut the rack lengthwise between the 4- to 5-in.-wide rib section and the chewy skirt (above). Save scraps for soup.

 

REMOVE THE MEMBRANE. Pork spareribs have a membrane on the underside that can shrink up and make the meat cook unevenly. It’s easy to remove: Slide the tip of a meat thermometer under the membrane at one end to loosen an edge. Pull off membrane with a paper towel (it may come off in pieces) while holding the rack down with your other hand.

Corn, Bacon & Egg Fried Rice

Corn, Bacon & Egg Fried Rice

Bacon & Egg Fried Rice

 

1 tablespoon olive or vegetable oil

4 large eggs, beaten

½ pound bacon, cut into 1-inch pieces

2 cloves minced garlic

â…“ cup chopped red onion

1 heaping cup peas

1 heaping cup corn

sea or kosher salt and fresh black pepper

4 cups cooked white rice

1 tablespoon soy sauce (or tamari for gluten-free), plus more for serving

chopped green onions, for garnish, optional

hot sauce, for serving, optional

 

Heat the oil in a wok or heavy duty frying pan over medium-low heat. Pour in the eggs and cook through, stirring them often. Remove to a dish and cut into bite-sized pieces. Turn the heat up to medium and add the bacon. Cook until crispy or however you like it. Remove to a paper-towel lined plate. Turn off the heat and let the grease cool a little – drain it off leaving about a tablespoon in the pan. Turn the heat back to medium and add the garlic, onion, peas & corn with a couple dashes salt & pepper. Cook, stirring often until the peas & corn are tender. Stir in the rice and soy sauce, cook, stirring often, until the rice is hot. Stir in the egg and bacon. Garnish with green onion. Serve with extra soy sauce and hot sauce.

Creamy Lemon Chicken

Creamy Lemon Chicken

https://drive.google.com/open?id=10zvvAE8BubI3uEF1_cezUE-nbZ-25Ln6

Creamy Lemon Chicken

2 boneless, skinless chicken breasts

salt, to taste

pepper, to taste

1 cup (125 g) flour

1 ½ tablespoons butter

1 tablespoon olive oil

1 ¼ cups (295 mL) chicken stock

1 cup (235 mL) heavy cream

1 teaspoon salt

1 teaspoon pepper

1 lemon, juiced

1 lemon, sliced

fresh parsley, for garnish

 

On a cutting board, cut the chicken breasts in half, widthwise.  Lay chicken flat and season both sides with salt and pepper.  Gently coat the chicken pieces in the flour, shaking off any excess.  Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.  Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.  Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.  Remove the chicken from the skillet and set aside.  Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan. Add the rest of the stock and the cream and stir. Season with salt and pepper and add the lemon juice. Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons. Spoon the sauce over the chicken. Remove from heat. Sauce will thicken as it cools.

Serve with parsley and extra sauce.

DP Roasted Cod with Potatoes, Tomatoes and Olives

DP Roasted Cod with Potatoes, Tomatoes and Olives

DP Roasted Cod with Potatoes, Tomatoes and Olives

 

1½ pounds Yukon gold potatoes, cut into 3mm (1/8-inch) thick slices

3 T. olive oil, plus extra for drizzling

1 tsp. fresh thyme leaves

salt and pepper

1 heaping cup cherry tomatoes halved

4 6 oz skinless cod fillets*, about 2.5 cm (1″) thick

½ cup Kalamata olives, pitted

3 garlic cloves, minced

*You can substitute any thick, white flaky fish, such as halibut or mahi mahi.

 

Preheat the oven to 450°F, with a rack in the middle position. Spread the potatoes in a shallow 2.8 L (3 quart) baking or gratin dish (preferably a metal one), sprinkle with the oil and thyme, and season with salt and pepper. Toss and separate the slices until they’re evenly coated, then spread them evenly in the dish. Bake until just tender, about 30 minutes. Scatter the tomatoes evenly over the potatoes, top with the fillets skinned-side down (spacing them out), then scatter the olives and garlic around the fillets. Lightly drizzle everything with oil and season with salt and pepper. Roast until the fillets are just cooked through, 10 to 12 minutes. Transfer portions to plates, cutting into and scraping under the potato mixture with a spatula.

DP Peanut Sauce

DP Peanut Sauce

1/2 C. Smooth Peanut Butter

1/4 C. Warm Water

2 T. each Soy Sauce, Lime Juice

1/2 T. Brown Sugar (packed)

3 cloves Garlic, minced

1 T. Ginger, grated, peeled

Hot Sauce, such as Sriracha

Combine all ingredients, including hot sauce to taste.  Whisk, check seasonings and adjust to taste.  This consistency is good for dipping, and can be thinned for a dressing.

 

Lion Bento

Lion Bento

I used to love those little round metal tins of pastillines candies!  Seems like you could get single flavors or citrus or mixes.  They were small bits of hard candy.  Ahhhhh

Anyway…

Sandwiches, cheeses, ham, nori

mini hotdogs

Corn (looks like a quarter mini cob), broccoli

meat patties

 

Early Start

Early Start

Early Start

1 1⁄2 oz Krogstad Festlig aquavit

1⁄2 oz Fresh lime juice

1⁄2 oz Orgeat syrup

1 Egg white

1 French sorrel leaf

Red-veined sorrel leaf

Muddle the French sorrel leaf in a mixing tin. Add the rest of the ingredients, dry-shake, then shake with ice. Fine-strain into a coupe. Garnish with a red-veined sorrel leaf.

Dinner Plan Shrimp Scampi

Dinner Plan Shrimp Scampi

Dinner Plan Shrimp Scampi

 

Many scampi recipes involve cooking the shrimp with the other ingredients. You can do that here, too, but the benefit of cooking the shrimp separately is twofold: it’s easier not to overcook them, and you can whisk in the butter to create a smooth, emulsified sauce. Serve as an appetizer or as a main course with rice, orzo or your favorite grain, spooning the garlicky sauce over everything. It’s also great with crusty bread.

2 tablespoons olive oil, plus extra, if needed

1½ pounds (680 g) large shrimp, peeled, deveined and patted dry

Salt and pepper to taste ( â…› tsp. each)

3 garlic cloves, minced

Large pinch of crushed red pepper flakes

½ cup (120 ml) dry white wine

4 tablespoons (55 g) unsalted butter, cut into 4 pieces

1 lemon, zested and halved lengthwise, one half cut into wedges

Large handful of fresh flat-leaf parsley, chopped (optional)

 

In a large skillet, heat the oil over medium-high heat until it shimmers. Season the shrimp with salt and pepper, then put them in the skillet in a single layer. Cook, undisturbed, until the bottoms of the shrimp begin to turn pink, about 1 minute. Flip the shrimp over and cook until almost cooked through, about 1 minute more. Transfer the shrimp to a plate and set aside. Reduce the heat to medium, add the garlic, pepper flakes and a little more oil if the pan seems dry; cook, stirring often, until the garlic just starts to turn golden, about 1 minute. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated. Whisk in the butter one piece at a time, then season the sauce with salt and lemon juice from one lemon half. Add the cooked shrimp, any juices accumulated on the plate, the lemon zest and parsley (if using) and toss together until the shrimp are warmed through, about 1 minute. Serve with lemon wedges, if you like.

 

Yield: 4 servings

Serving size: ¼ recipe

Calories: 316

Fat: 20 g

Fiber: 0g

Spicy Baked Chickpeas

Spicy Baked Chickpeas

Spicy Baked Chickpeas

2 cans, or 3 C., chickpeas
2 T. extra-virgin olive oil
1/2 tsp. garlic powder
1/4 tsp. dried onion
1 dash paprika
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. sea salt

Preheat oven to 400 ° F. Drain and rinse chickpeas in colander. Rub dry on paper towels, removing skins from chickpeas. In a medium-sized bowl, stir chickpeas and remaining ingredients until well blended. Place chickpeas on a baking sheet and bake for 20 minutes. Let cool and then bake for an additional 10-20 minutes.

 

Yield: 12 servings

Calories: 203

Fat: 5.4g

Fiber:8.8g

WIW: Turkey & Swiss Waffle Panini

WIW: Turkey & Swiss Waffle Panini

WIW: Turkey & Swiss Waffle Panini

 

Sliced bread (I used an Italian Round)

Sliced turkey

Sliced swiss

Lettuce

Mustard, your favorite kind

Plug in your trusty waffle maker. Set to medium heat (if you can adjust). Place cheese then lettuce then turkey on one slice of bread. Spread the other slice of bread with mustard. Place bread together. Spray waffle iron with non-stick cooking spray. Place sandwich on griddle. Slowly press down the top, squishing the sandwich as much as you can. Cook for about 2-5 minutes, depending on your waffle iron and how hot it cooks, etc. When golden brown and crispy, carefully remove from the griddle and serve right away. Enjoy!

Animal Kingdom Lodge Punch

Animal Kingdom Lodge Punch

Animal Kingdom Lodge Punch

1 8 ounce can Lemon Juice, frozen and canned

1 8 ounce can Pineapple Juice, frozen and canned

1 8 ounce can Orange Juice, frozen concentrate and canned

12 ounces Mango Juice

6 ounces Grenadine

 

This recipe is easier for home use when frozen juice is used.  Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.

WIW: Waffle Iron Cinnamon Apples

WIW: Waffle Iron Cinnamon Apples

WIW: Waffle Iron Cinnamon Apples

 

2 Apples

Coconut sugar or brown sugar

Cinnamon

Greek Yogurt

Berries

Heat the waffle iron and grease lightly with some spray oil. Cut the apple into 1/2 cm slices and sprinkle each slice with a little sugar and cinnamon. Place the apple slices in the waffle iron for approximately 2 minutes. Serve immediately with greek yogurt and berries.

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

 

1/4 tsp. garlic salt

¼ tsp. white pepper

½ tsp. salt (optional)

3 C. milk

1 C. mild and shredded cheddar cheese

4 C. diced and cooked potatoes

1/2 C. flour

1/2 C. fresh and cooked bacon bits

1/2 C. diced onions

1/4 C. melted butter

 

Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and sauté. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 C. milk. Stir till lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted. Bake at 350 for 10 minutes.

Whiskey-Glazed Pork Kebabs

Whiskey-Glazed Pork Kebabs

Whiskey-Glazed Pork Kebabs

1 cup diced onion

3 T. unsalted butter

3/4 cup ketchup

1/2 cup fresh orange juice

1/2 cup cider vinegar

1/2 cup Jack Daniels whiskey

1/3 cup packed brown sugar

1/4 cup molasses

2 T. Worcestershire sauce

Kosher salt and black pepper to taste

2 pork tenderloins, trimmed and cut into 3-inch cubes

2 chicken breasts, cut into cubes

1 large red onion, cut into wedges

1 red bell pepper, cut into small pieces

1 yellow bell pepper, cut into small pieces

Pineapple Chunks, optional

 

Sauté diced onion in butter in a saucepan over medium heat until soft, 4–5 minutes. Stir in ketchup, orange juice, vinegar, whiskey, brown sugar, molasses, Worcestershire, salt, and pepper. Bring mixture to a boil, reduce to a simmer, and cook 10 minutes. Let sauce cool slightly, then set aside half the sauce for serving. Thread pork and chicken cubes with peppers and red onion on skewers (pineapple if using); season with salt and pepper. Grill kebabs basting with half the sauce. Serve with remaining sauce.

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

 

Currant Jelly Sauce

 

2/3 c. currant jelly

1 TB water

1 TB half and half

 

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 C..

 

Batter

 

2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder

 

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

 

Sandwiches

 

8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham

 

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

 

Final Preparation:

 

soybean or vegetable oil for frying

Confectioners’ sugar

currant jelly sauce

 

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners’ sugar. Serve with currant jelly sauce.

Hello Kitty Chinese Dragon

Hello Kitty Chinese Dragon

This may be my favorite sherimiya bento ever.  I always love her use of color, but look at the backwards pick used for the tail.  genius!

Ravioli, cheese, nori,

strawberry, blueberries

mandarin, cucumber, sugar snap pea

Smiling Daisies Bento

Smiling Daisies Bento

Are those smiling daisies cheese or egg sheets?  I don’t know!  I found out!

Hamburger patty

Squash

broccoli, tomato.

“My lunch has one teriyaki hamburger patty cut in half, a small sprig of steamed broccoli sliced in half, a piece of simmered kabocha that I sliced up and fanned out, and a baby Roma tomato cut in half for some red.

I think I mentioned before how the baby Romas are almost gone and it seems like ever since I said that, the basket just doesn’t empty! *sigh* I think I have about six more to go. For the flowers, I cooked a bit of egg substitute on low heat, then cut out the flowers with one of my sandwich cutters. The middles are simply sliced baby carrot. I didn’t even need to use a straw, I simply cut two thin slices off a thick carrot and added the nori faces.”

Bright and Sunny Ceviche de Mango

Bright and Sunny Ceviche de Mango

Bright and Sunny Ceviche de Mango

1 large red onion, thinly sliced

2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice

Juice of 4 limes

1/4 tsp salt

1 limo chile, seeded and finely chopped

Leaves from 2 cilantro sprigs, finely chopped

 

Put the red onion in iced water for 10 minutes while you prepare the other ingredients.  Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour. Add the chile, then drain the onion and add it along with the cilantro leaves.  Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate. Serve in individual large glasses or bowls.

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

 

1 T. Olive Oil

2 T. Chopped Garlic

4 T. Chopped Shallots

1 C. Button Mushrooms (sliced)

1 C. Shiitake Mushrooms (sliced)

1 C. Portabella Mushrooms (sliced)

1 C. Crimini Mushrooms (sliced)

1 C. White Wine

2 C. Heavy Cream

 

In a large pot quickly sweat the shallots and garlic in olive oil. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch. Add white wine and simmer for five minutes. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well. Season with salt and pepper to taste.

 

WIW: Waffled Carrot Cake

WIW: Waffled Carrot Cake

WIW: Waffled Carrot Cake

1/2 C. pecan halves, plus extra for garnish

 

4 oz. cream cheese, room temperature

2 T. unsalted butter, room temperature

1/2 C. confectioners’ sugar

1 tsp. fresh lemon juice

1/2 tsp. pure vanilla extract

Pinch fine salt

 

1 C. all-purpose flour

1/2 C. sugar

1 tsp. baking powder

1 tsp. ground cinnamon, plus more for dusting

3/4 tsp. baking soda

1/2 tsp. ground ginger

1/2 tsp. fine salt

1/3 C. vegetable oil, plus more for brushing waffle iron

1/4 C. milk

1/2 tsp. finely grated lemon zest

1/2 tsp. pure vanilla extract

2 large eggs

1/4 C. sweetened shredded coconut

2 medium carrots, shredded (1 C.)

 

Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 C. in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish. For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside. For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it’s ok if there are lumps). Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.

Rolled-up Baked Spinach Omelet with Creamy Filling

Rolled-up Baked Spinach Omelet with Creamy Filling

Rolled-up Baked Spinach Omelet with Creamy Filling

30 Cherry Tomatoes

Pinch Salt & Ground Pepper

1 T. fresh Oregano

2 cloves Garlic, minced

Olive Oil

14oz. cleaned Spinach

5 Eggs, separated

3 T. self-rising Flour

2/3 C. + 1 T. Greek Yogurt Cheese or Quark

Salt & Pepper

4 oz. Cream Cheese

4 oz. soft Goat Cheese

Handful fresh Herbs – such as tarragon, chervil and chives, for example

 

Preheat the oven to 250 F.  Halve the tomatoes and place them on a baking sheet.  Sprinkle with the salt, pepper, oregano and garlic and trickle some olive oil over them.  Bake 2 ½ hours, then let them cool.  You can now use them in a recipe or preserve in a clean jar by covering with oil and storing in the fridge.

Make the omelet: Preheat the oven to 35O°F Line a 12-by-16-inch (3O-by-4O-cm) baking sheet with parchment paper. Bring a large pot of water to a boil and blanch the spinach briefly. Use a skimmer to scoop the spinach out of the pan and drain it thoroughly in a strainer. Press the spinach firmly with the back of the skimmer.  Put the squeezed-out spinach in a food processor and add the egg yolks, flour, and 1 T. quark. Season with salt and pepper. Pulse the mixture until smooth. In a separate, very clean, large bowl beat the egg whites with a pinch of salt until stiff. Fold in the spinach mixture. With a knife, spread the batter over the baking sheet and bake the omelet in the middle of the oven for 12 to 15 minutes, or until the egg feels firm to the touch. In the meantime, in a medium bowl, beat the remaining quark with the cream cheese and goat cheese until smooth. Finely chop all the herbs and stir them in. Place a sheet of parchment on the counter. Invert the omelet onto the parchment and gently peel the parchment from the back of the omelet. Spread the cheese mixture over the omelet and sprinkle a few handfuls of the tomatoes on top. Roll up the omelet tightly, using the bottom parchment sheet to help you. Place the roll in the fridge for at least l hour to firm up. Cut into slices with a thin, sharp knife. Serve with crisp toast.

Ham Salad with Poached Egg

Ham Salad with Poached Egg

Ham Salad with Poached Egg

Fresh Basil Leaves

Prosciutto

Fresh tomatoes when in season, or cherry tomatoes year-round

Egg

Fresh Ground Sea Salt & Pepper (I love Himalayan Pink Sea Salt)

Wash basil leaves and pat dry with paper towel.  Arrange on your plate. Place proscuitto perfectly on your plate.  Slice tomatoes and add to your plating.  Poach your egg.  Add enough water to cover your egg to a shallow skillet.  Bring to a simmer and then stir the water with a whisk to get it swirling (think tornado-this will keep your egg from spreading out in the water).   Add your egg to the still swirling water and allow to simmer until cooked to your liking. Remove the cooked egg with a slotted spoon and place gently on top of your plate.  Season with a touch of fresh ground salt and pepper.

Double Baked Root Vegetable Chips

Double Baked Root Vegetable Chips

Double Baked Root Vegetable Chips

Nonstick Cooking Spray

2 Sweet Potatoes, Purple Beets or Golden Beets, peeled (or a combination)

¼ tsp. salt

¼ tsp. pepper

 

Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.   Use a mandoline to slice vegetables 1/16 inch thick. If using beets, place slices between layers of paper towels and press firmly to remove excess liquid. Arrange slices in a single layer on prepared baking sheets. Spray tops of vegetables with cooking spray; sprinkle with salt and pepper.  Bake 10 minutes. Remove and let stand 5 minutes.

Return baking sheets to oven. Bake 4 to 8 minutes more; check for doneness every minute after 4 minutes. Chips are done when centers no longer look wet. Cool chips on paper towels 5 minutes to crisp. Store cooled chips in an airtight container up to 24 hours. If necessary, recrisp chips in a 325°F oven 3 to 4 minutes.

Couve  (Brazilian Style Kale)

Couve  (Brazilian Style Kale)

Couve  (Brazilian Style Kale)

2 bunches Kale, rinsed, tough stems removed

4 cloves Garlic, minced

3 T. Olive Oil

Salt

 

Tightly roll the collard greens into the shape of a cigar and thinly cut across the rib of the greens. Fry the garlic in olive oil until fragrant. Add the greens and sauté for 5 minutes over medium heat. Season with salt to taste. Serve with carne seca or feijoada completa.

Teddies Bento

Teddies Bento

Here she has coated the teddy onigiri with some flakes of katsuo bushi  after tinting the rice light brown with soy sauce. Under them is some chicken for support, the rest was sliced there.

Strawberry/carrot flowers

Tamagoyaki

Broccoli, carrot stars

 

WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

1 T. maple syrup

2 tsp. yellow miso paste

1 tsp. distilled white vinegar

1 tsp. pure sesame oil

1/2 tsp. grated fresh ginger

1 clove garlic, minced

Nonstick cooking spray

2 salmon fillets (4 to 6 oz. each), 1/2 inch thick, with or without skin

8 oz. asparagus (about 12 spears), washed and with tough bottom ends removed

1/4 C. extra-virgin olive oil

Salt and freshly ground black pepper, to taste

 

In a small bowl, whisk together the maple syrup, miso, vinegar, sesame oil, ginger, and garlic. Set the mixture aside. Preheat the waffle iron on high. Coat both sides of the waffle iron grid with nonstick spray. Place the salmon (skin-side down, if it has skin) on the waffle iron and close the lid. While the fish is cooking, toss the asparagus with the olive oil and season with salt and pepper in another bowl. After 4 minutes, check on the fish. The salmon should be close to done. You should see no translucence on the edges. If your fillets are thicker than 1/2 inch or you’re unsure about whether the salmon is done, use a small, sharp knife to cut a small incision in the middle of the salmon. You should see only a trace of translucence in the middle. (The USDA recommends it reach an internal temperature of 145 degrees F as measured on an instant-read thermometer; I like mine about 135 degrees F.) Use a silicone brush to baste the salmon with the glaze, close the lid, and cook until the glaze becomes sticky, 1 minute more.  Remove the fish from the waffle iron, place the asparagus spears in the waffle iron, and close the lid. Cook the asparagus until just tender, 3 minutes. Thinner spears will finish cooking first. Remove the spears as they finish. Serve the asparagus alongside the salmon. If you have extra glaze, strain the garlic from it and serve it on the side or drizzle it over the fish. Variations: Spice up the glaze by adding a few drops of chili paste or hot sauce to it. Or substitute an equal amount of soy sauce for the miso paste.

Bibb & Blue Salad

Bibb & Blue Salad

Bibb & Blue Salad

1 medium Red Onion, thinly sliced

¼ C. Cider Vinegar

2 tsp. Sugar

¼ tsp. Salt

1 Recipe Buttermilk Scallion Dressing

1 ½ – 2 Heads Bibb Lettuce, torn into individual leaves

1 Granny Smith Apple, cored and thinly sliced

¼ C. Reduced Fat Blue Cheese

¼ C. coarsely chopped Walnuts

 

In a small bowl, toss the red onion, vinegar, sugar, and salt together. Let stand at least 20 minutes, and up to 2 hours. Just before using, drain off the liquid. Make the dressing and set aside. To make each salad, portion the lettuce leaves among 4 plates, stacking the leaves on each other. Top each with a quarter of the green apple slices, drizzle with 2 rounded T. dressing, and top with a quarter of the red onions. Garnish each salad with 1 T. each blue cheese and walnuts.

 

Yield: 4 servings

Calories: 120

Fat: 7g

Fiber: 2g

Heart “Pizza” Bento

Heart “Pizza” Bento

Looks like mini “pizzas” from puff pastry perhaps.

Grapes, strawberry, orange slices

Looks like some grape tomatoes tucked in

There are perhaps some of that pink fishy stuff in there.

Little piggy Baran piece.

She makes such uncluttered and pretty bentos.

WIW: Perfect Homemade Waffles

WIW: Perfect Homemade Waffles

WIW: Perfect Homemade Waffles

3/4 C. all-purpose flour

1/4 C. cornstarch

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 C. whole milk or buttermilk

1/3 C. vegetable oil

1 egg

1 1/2 tsp. sugar

3/4 tsp. vanilla extract

Butter and syrup, for serving

 

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup. (or dust with confectioners sugar)

Scallion-Buttermilk Dressing

Scallion-Buttermilk Dressing

Scallion-Buttermilk Dressing

 

½ cup sliced scallions (both green and white parts)

½ cup buttermilk (well shaken)

¼ cup sour cream

¼ cup good quality mayonnaise

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 & ½ teaspoons garlic powder

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried oregano

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

Pinch of cayenne pepper

 

Puree the scallions in a food processor, then add the remaining dressing ingredients and pulse until smooth.

Rainbow Bell Pepper Snack

Rainbow Bell Pepper Snack

How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip.  A green goddess would be pretty too!  But don’t discount good ol ranch 😉

Easy Honey Mustard Dip

1/4 cup mustard (yellow or dijon; or a mixture of both)

1/4 cup mayonnaise (we use light)

1/4 cup honey

black pepper, to taste

Optional: paprika, to taste

Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.

LTS Alpine Spaghetti

LTS Alpine Spaghetti

We are camping this weekend.  4 families, 8 girls, daisies and incoming juniors.  I dunno why this is “Alpine”, its not made with pine needles or something.  Maybe just because they make it while hiking.   Since we are car camping, I may put fresh herbs from my garden in the cooler instead of using dried herbs.

Alpine Spaghetti

8 oz. of spaghetti or noodles

1 tbsp of olive oil

1 cup of parmesan cheese

3 tsp of dried sweet basil

1 tbsp of parsley flakes

1 garlic clove, minced

Water

Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.

Twist on Plowman’s Lunch

Twist on Plowman’s Lunch

I find something very appealing / comforting about the ploughman’s lunch.  Why?  I don’t know, I am not British 😂 This feels like a more Americanized version, without the Branson Pickle.  I’d still want onions, hah!

Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

OK, seriously, this picture makes me want to gobble this recipe RIGHT NOW!

1 large shallot, finely chopped (3 T.)

3 T. butter, softened

2 T. chopped Italian parsley

1/2 tsp. snipped fresh thyme

1/2 tsp. lemon zest

1 1/2 lb. 80% to 85% lean ground beef

1/2 tsp. salt

1/4 tsp. black pepper

8 oz. shiitake mushrooms, stemmed and sliced

1 T. olive oil

4 slices Swiss cheese

8 slices small firm square bread (such as English muffin toasting bread), toasted

 

In a small bowl stir together shallot, butter, parsley, thyme, and lemon zest until well combined. Set aside. Shape beef into four square patties about 1/2 inch larger than the bread. Season with salt and pepper.  Heat an extra-large heavy skillet over medium-high heat. Add 1 T. of the butter mixture to pan. When melted, add mushrooms. Cook and stir 3 minutes or just until tender. Transfer mushrooms to a medium bowl.  Add oil to skillet. When hot but not smoking, add patties to skillet. Cook 3 minutes or until browned and slightly charred. Turn and cook 3 minutes more or until done (i6o°F). Top patties with mushrooms, then cheese. Cover and cook 1 minute or until cheese is melted.  Meanwhile, spread remaining seasoned butter on four slices of toasted bread. Top with burgers and remaining bread.

Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

1 small zucchini (4 to 6 ounces)

Salt

1 small carrot

1/4 bell pepper (any color), stemmed, seeded, and thinly sliced lengthwise

2 scallions (white and pale green parts only), thinly sliced

2 tablespoons sesame seeds

1/4 to 1/2 teaspoon sriracha sauce or chili sauce (optional)

3 tablespoons Lemony Miso Dressing or store-bought miso, sesame, or peanut salad dressing

 

Trim and peel the zucchini. Use a vegetable peeler to shred it lengthwise into ribbons. (You will end up with a nubbin of zucchini that is too small for the peeler. Set it aside or use a knife to slice it thinly.) Place the zucchini ribbons on a kitchen towel or paper towels and sprinkle them lightly with salt. Set them aside to drain while you peel the carrot. Trim and peel the carrot, repeating the above technique in Step l to create narrow ribbons. Place them in a medium-size bowl. Squeeze the liquid out of the zucchini ribbons and add them to the carrots. Add the bell pepper, scallions, sesame seeds, sriracha, and dressing and toss to combine.

 

Lemony Miso Dressing

 

1/3 cup white or yellow miso

1 tablespoon hot water

Juice and minced zest of 1 lemon

1 or 2 cloves garlic, crushed

1/2 cup vegetable oil (not olive oil)

 

Whisk together the miso and water in a small bowl until smooth. (Strain it if you prefer it completely smooth, as miso can be a bit grainy.) Whisk in the lemon juice and zest and the garlic. Drizzle in the oil and whisk to combine.

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

3/4 pound fresh figs (about 12), halved lengthwise

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Pinch of ground black pepper

1 (8-ounce) block feta cheese

1 teaspoon honey

1 tablespoon roughly chopped fresh tarragon

Assorted crackers, for serving

 

Preheat the oven to 375°F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and pepper and toss to coat. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center. Drizzle the remaining 1 tablespoon olive oil and the honey over the cheese, then sprinkle the tarragon over the entire dish. Transfer the dish to the oven and bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes.  Serve warm, with plenty of crackers alongside.