Category Archives: Sunday Menu

Okonomiyaki

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Okonomiyaki

I have been pining over this recipe for years. Years. But I never wanted to attempt it until I tried it in a restaurant, so that I knew what I was aiming for. I could not wait any longer. And I’m so glad that this recipe is now in my repertoire. Here’s the recipe that I adapted from Serious Eats.

Ingredients

  • 1 cup flour
  • 1 cup dashi (I used instant)
  • 2 eggs
  • pinch of salt (will use a larger pinch next time)
  • 1 cup shrimp, raw
  • 4 slices raw bacon, halved
  • 4 cups cabbage, shredded. I used coleslaw mix
  • sesame seeds
  • kewpie mayo
  • sriracha
  • okonomi sauce
  • pickled ginger
  • green onions

Method:

Combine flour, dashi, eggs, cabbage, shrimp, scallions, and salt. This recipe makes two LARGE pancakes, so take half of the batter and fry it up. When it’s getting brown on the first side, add the raw bacon to the wet side. Flip, carefully, and brown bacon on second side. Cook longer than you think you need to and be careful not to burn it.

Add the rest of the condiments to your taste when it’s done cooking.

Notes: Next time I will make small pancakes to ensure even cooking. I am also excited to try different variations. The husband is allergic to shrimp–and he ate two today.  He’s not feeling it. So I have to think of a replacement. Imitation crab? We’ll see.

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Lasagna Soup OR It’s Superb Owl day and neither of us are giving a single care.

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Over the past 5 weeks, our household has experienced H1N1, sinus infections, bronchitis, and strep throat. Fevers, chills, cough syrup, too many antibiotics. Here we are, beginning February–and Henry woke up with a fever. My cough is returning. I am bone deep tired of being sick. With that said, it’s been a great winter. Wonderful holiday trips to Alderdale and Bellingham. Work at my high school has been going exceptionally well, considering the change in our grading system. Things are plugging along. I am feeling rather optimistic…so much so that I just got done painting my fingernails. And now I am actually doing a blog post. Henry is on hour four or five of homework and I am considering starting dinner.

I chose this recipe based solely on the pictures. Drool.  I mostly followed it. I can’t wait to eat it!

It’s simple. I tweaked it a bit–I thought the addition of spinach at the end would lighten it up a bit and make it more healthy. Now I only wish I had bought some french bread to go with it! ImageImageImageImageImageImage

Beef Chile Colorado

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I decided to make this recipe after the kids were settled in last night, watching Lion King. I managed to finish it right about at 8, finish my homework, and get into bed around 9. Not too bad.

So, now as I wait for my pot of coffee to finish brewing and as the kids watch Mystery Incorporated, I am smelling the crock pot simmering away. The recipe was simple enough. Fry the meat, soak and blend the chilis, combine in a crock pot.Simple stuff.

Ingredients:

  • 3-4 pounds of meat (beef or pork)
  • 10 ancho chilis, stems and seeds removed
  • 5 guajillo peppers, stems and seeds removed
  • 1 large onion, diced
  • 6 cloves of garlic (I omitted due to the 2 T of granulated garlic)
  • 4 cups of stock and water
  • 2 T cumin
  • 2 T granulated garlic
  • 2 tsp black pepper
  • 1 T Mexican oregano
  • Salt

Method:

Start by soaking the cleaned peppers in boiling water to cover for 40 minutes.

Season the meat with granulated garlic, salt, pepper, and cumin. Brown in small matches to ensure a good maillard reaction. Don’t worry about cooking all the way through. You just want a good sear.

Add the seared meat to a crock pot.  When the meat’s done, sauté the onion and add that to the pot.

Retrieve the softened peppers from the soaking liquid and add the peppers, 2 cups of stock, salt, and Mexican oregano to a blender. Blend until smooth.

Add the chili puree the meat and onion. Salt to taste and turn it on low. When is it done? I don’t know. Mine has been for about 11 hours now and I haven’t tasted it yet. Figure it out on your own and according to your own tastes.

Original Recipe.

chilecolorado

 

Out of Sorts Carnitas Enchiladas

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This weekend has been a roller coaster. Friday was great. I worked a half day and then Henry and I took the kids to my best friend’s house to play for a bit. We hadn’t had a chance up to that point to introduce her kiddos to ours and it was nice to finally see them together. The toddler (or turdler, as I have been calling him lately) was fussy, but we didn’t know he was sick. Yesterday, with the puke and tears–me trying to get homework done, learning how to co-parent a sick kid within a still new family unit–let’s just say it was a rough day.

Today, the turdler is better, but I’m feeling out of sorts. I’m starting to fret about work, about school, and about our upcoming, week-long trip to Washington. Laundry needs to be done. I need a shower. The best I can seem to do today is drink coffee, feel the breeze and sun through the screen door, and try to not be tearful.

The carnitas from yesterday are sitting in the fridge, waiting to be used. I am going to throw them into some corn tortillas and make enchiladas. I also made some tomato brown rice to go along with them.

Method is simple enough. Warmed tortillas, filled with carnitas and colby jack (what we had in the fridge), covered in El Pato enchilada sauce (my favorite) and bit more cheese on top. I will bake it at 375 for 45 minutes to an hour when the kids wake up from their naps.

The best part of these enchiladas will be how juicy they are. The beer and orange juice melded with bone marrow and other meat goodness to make a thick gelatin while the roast was cooking yesterday. That gelatin in the enchiladas will melt in the oven and impart it’s richness and juiciness, elevating these enchiladas to something pretty special.

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Experimenting with Veggie Burgers

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I was considering doing a full post on these veggie burgers I am making, but I’m really just throwing stuff together and I’m not quite sure if they will turn out. But in case they do–in case they are delicious, here is the game plan:

  • Roasting: zucchini, two tomatoes, half an onion, half of an orange bell pepper. They are salted, peppered, and olive oiled. When they are done, I will let them cool and chop finely. Most recipes say to use a food processor, but I don’t have one.
  • A couple cups of black beans I cooked earlier in the week, seasoned with cumin, Mexican oregano, etc.I mashed ’em up good.
  • 1 cup barley cooked with 1/3 cup red lentils.
  • Bound together with an egg and toasted cornbread.

Inspiration: J. Kenji Lopez-Alt over at Serious Eats did an amazing vegan burger about a month ago. Check it out.

I haven’t been blogging lately, I know. Lots going on over here. Bought a new car, trying to sell old car, busy with work…and in a short while, I’ll be moving. As things settle down, I will be blogging more. Hope you are all having a great spring! It’s beautiful in Eugene today! 🙂

Chiles Rellenos con Camarónes, Chorizo, y Arroz

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I never thought I’d be looking to Guy Fieri for an idea on how to tie together shrimp, chorizo, and peppers. I knew I was going to stuff these peppers–but hadn’t figured out a way to tie it all together. So, I won’t say that I was inspired but he was able to practically put together the disparate parts swimming around in my brain. The boyfriend and I went kinda crazy at Winco today. Shrimp, chorizo, feta cheese, poblano peppers, eggplant… it’s going to be a busy cooking weekend.  My way of celebrating making it to spring break.

On to the stuffed peppers…

Here is the link to the Fieri recipe.

Deviations:

  • Using brown rice
  • Feta cheese–cotija would be more authentic, but I just like feta.
  • No wine used
  • Tomatoes used in the rice
  • Roasting the peppers, first, then sweating them and peeling the membrane off the outside
  • Not using jalapeno.
  • Using enchilada sauce

Ingredients:

  • tube of chorizo–oh, dear Lord, how I hate cooking with chorizo. It’s slimy, greasy, and doesn’t ever look quite right. But please give it a chance. I’m glad I did.
  • an onion
  • cumin
  • 1 pound of shrimp
  • 1 red bell pepper
  • 2 cups chicken broth
  • 2 tomatoes
  • 1 cup brown rice
  • 4 poblano peppers
  • 1 can enchilada sauce
  • feta cheese
  • lime
  • chili powder
  • salt and pepper

Method:

Brown the chorizo as best as you can. It’s kind of a yucky process. I’m sorry. Drain it when it gets mostly cooked through. Add diced onion, diced tomatoes, and red bell pepper. Saute for a bit. Add one cup of brown rice and saute for a couple minutes.  Add chicken stock and cook rice until tender.

In the meantime, crank your oven up to nearly 500 degrees. Take four poblano peppers and set them directly on the rack. Turn them over with tongs every few minutes, until the the peppers are blistered and black.  Take the peppers, throw them in a bowl, and cover the bowl tightly with plastic wrap.

Take your shrimp, douse them with lime juice, chili powder, cumin, and salt and pepper.

When the rice is done, halve the shrimp and throw them in the rice. Turn the heat off and let the residual rice heat partially cook the shrimp. Add half of a crumbled block of feta cheese.

Take the peppers out of the bowl and peel the blistered skin from them. Cut a slit in them and rinse the seeds out under running water.

Grab a can of enchilada sauce. Spoon some in the bottom of a casserole dish. Take a spoon and carefully overstuff your peppers. Place them in the casserole dish and cover with the rest of the enchilada sauce. If you’d like, reserve a handful of shrimp, slice them in half and lay them on top of the stuffed peppers. Cover in the rest of the crumbled feta cheese.

Bake in the oven on 400 until done.

Serve with tortillas and beans.

Chicken Piccata

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Ingredients:

  • 2 boneless, skinless chicken breast halves
  • flour
  • egg white
  • some combination of white wine, chicken stock, and lemon juice (I wasn’t happy with the ratios I came up with. I didn’t change Giada’s recipe much, but the sauce was just too sour for me. The boyfriend says it tastes like normal piccata sauce, but…)
  • 1/4 cup of capers
  • 1/4 of an onion, minced finely
  • 2 cloves garlic, minced
  • spaghetti
  • ricotta
  • parsley and basil

Explanation:

So, I started by pan frying the chicken breasts, after dredging them in the egg white and flour. When they were mostly done, I took them from the pan and rested them on a plate. Then, I sauteed the onion and garlic in the pan I fried the chicken in. I also added a bit of the dredging flour to the pan after the onions were soft. Next, I added the lemon juice-wine-stock combination, along with the capers. I reduced the sauce, tasted it, and wasn’t terribly excited with how sour it was.  I scowled and pouted a bit,  but the boyfriend insisted that it tasted like it was supposed to.

While the sauce reduced, I boiled some pasta. When it was done, I added a few tablespoons of ricotta and the herbs to the noodles, along with a few tablespoons of the piccata sauce.

With the sauce finished, chicken resting, tomatoes out of the oven, and pasta made, I plated everything. I’d definitely make this again. I think I prematurely freaked out about messing up the meal before I even finished it. I ended up spooning some of the sauce over the chicken that I sliced and it was actually pretty delicious. As long as I didn’t drench everything in that sauce, it was fine. More of an accent than anything–a pungent brightness that tied everything together.