Korean food trucks are everywhere--Kogi, Korilla, Mama Kim's, and MoGo BBQ. It was time to see I could do something similar but without the FedEx-like truck.

Mission accomplished. Even though our dining room has absolutely zero hipness factor compared to the food trucks.

No wonder these trucks are so popular. Even better, it's pretty easy to do at home. Last night was Make-Your-Own-Bulgogi-Chicken-Wraps. 

Sides were purple rice (more on this later), gochu-jang sesame mayo, bean sprouts, lettuce and sliced cucumbers. Kim chee on the side, of course. I started at 5:30. We were eating at 6:30. In between, I was able to Facebook and send a few emails for work.

There is a about 10 minutes of prep the night before, and I also made a trip to the Korean grocery store, also *before* I started this meal (See "Look Before You Cook"). The nice ladies at Hankook Korean Market were happy to recommend the appropriate spice level of gochu-jang and give explicit instructions for purple/black rice.

First, purple rice is brown or white rice with a bit of Korean black rice. Black rice costs about $4 and one package will last a long time. Buying it came with two very stern warnings. 1) It will stain absolutely everything and 2) Add only a little bit to brown or white rice. I used 2 cups of brown rice and half a handful of black rice in the rice cooker. It makes it a pretty color and gives it a little flavor and more texture. All good things.

Second, gochu-jang sauce is Korean chili sauce. It's the consistency of miso paste and has a very slightly sweet undertone. There are levels of gochu-jang hotness, and I was instructed to get the medium hot version. I'm planning on using more of it for spicy tofu and another Korean chicken experiment later this week.

Household was very happy and requested leftovers for lunch. Click here for the complete recipe.

Eat Well. Be Well.

I owe my parents big time for making 'any kine' food, and not just what my sisters and I preferred. Whether I liked something or not was irrelevant. Dad liked it, it was good for you, and starving children in the far reaches of the world would gratefully consume your creamed tuna or daikon greens, thank you very much. You ate what was made.

I came to appreciate this when my babies started having food opinions. This newby parent was convinced that her piteously hungry children would starve or worse yet, be emotionally scarred for being forced to eat something that didn't appeal to their largely untested and extremely limited toddler palates. At that point, my pediatrician said, "Look at that child's thighs. If he misses a meal he will most definitely not starve. Do not short-order cook for your children. Think of how you ate as a child." Did I mention I love my pediatrician?

Epiphany. Meals at my parents house were as much about trying new foods as nourishment. Their neighbors and friends were Japanese, Portuguese, Chinese, Korean, Haole, Hapa, Hawaiian...and we were always getting something new to add to the dinner table. 

So this week is inspired by spending a week back at Mom's table. Picky eaters are welcome and most certainly will not starve.

Monday
Not the Colonel's KFC. The kids had doctor's appointments and Bon Chon Korean Fried Chicken is next to the doctor's office. This is a happy coincidence, and not how I chose my children's doctor. Rounded out with plain rice, nori, green beans and a green salad.

Tuesday
My Daddy's Killer Fried Rice, using Portuguese sausage and a little kim chee. Plus Choy Sum with Shoyu Mirin Sauce. Mom usually makes this with ung choy, but choy sum was fresh and on sale. 

Wednesday
Watercress soup. Mom made this last week on a 'chilly' O'ahu day when we were all still feeling icky from colds and jet lag. Everyone was happy and slept well that day. Will post the recipe later this week.

Thursday
Huli Huli chicken, broccoli and musubi. Just because we can't go to the beach doesn't mean we can't have beach food.

Friday
Tofu-tuna burgers. I know, "tofu," "tuna" and "burger" in the same breath makes your head want to explode. If that's not enough, I have to throw in "carrots" and "shiitake." It sounds odd, but tastes really great. Think of it as a kind of hash.

Here's to parents and pediatricians--who tirelessly foster un-picky eaters. Eat Well. Be Well.

I'm purposely going without Four Legs this week. With the 49ers cruelly eliminated, our Superbowl potluck focuses squarely on eating and deconstructing the half-time show and the commercials. During that time, I'm quite sure we'll enjoy several of varieties of our four-legged friends. 

And in the interest of full disclosure, I didn't make avocado poke stacks last week--we went to Kikusushi instead. I'm hoping to fit it in somewhere, perhaps at our Superbowl party. With that, here's what's cooking this week.

Monday
Crock-Pot Miso Chicken Wraps. (Lefotvers Roulette + feathers) This recipe is in the Greenhouse because it is has potential, but needs some serious help. It turned out way too sweet. I'm hoping the Spicy Asian Coleslaw will balance it out and make a good leftovers meal. It could also cause a dinner riot, a 1-day hunger strike, or we could all have apple pie for dinner.

Tuesday
Chicken Adobo (Also feathers) and Japanese Potato Salad. The adobo is by request of my mother-in-law, who will be 'minding' the teenagers. What she says goes. Japanese Potato Salad at the request of the teenagers.

Wednesday
Lasagne (plants) A friend of ours made lasagne with Barilla no-boil with no-bake noodles, and it was awesome. Great taste and texture, in half the time. I'm using Spaghetti Sauce II as a base, but omitting Italian sausage. And since it is not zucchini season, I'm adding spinach and an eggplant.

Thursday
Garlic Cilantro Mahi (gills) and Tropical Rice Pilaf. I've not made this rice pilaf in quite awhile and I miss it. I'll have to see if I can scrounge up a mango this week at Marukai.

Friday
Techie Gnocchi (plants). Light meals leading up to the weekend.

As noted above, last week's Crock Pot Miso Chicken is now in the Greenhouse. Lemon Pasta with Macadamia Nuts will probably go directly to Plants as it has given the husband new-found, but grudging respect for arugula. 

Go New Yor-ngland Patri-ants. I shall look forward to the commercials and lively company. Maybe we'll watch a little football. 

Eat Well. Be Well.  

Rain is finally in the forecast in the Bay Area. In fact, I took my first rainy run this afternoon. These recipes have been stashed away with the flannel sheets and the household is looking forward to switching it up, at least for this week.

Monday
Christine's Clam Chowder, Beer Bread and green salad. Even with store-bought tomatoes, this was The Perfect Meal for the first rain of the season. This time I used Kona Longboard Pale Ale for Beer Bread, which made a slightly sweet, very light caramel-colored bread.

Tuesday
Portuguese Sausage Sticky Rice and a green salad. When we have 'heavy' main foods like clam chowder or sticky rice, I like to balance it off with a good light salad.

Wednesday
Ginger/Cilantro'd Fish/Chicken with Coconut Sauce, revisited from the Greenhouse.Thank you to a Feeding My Ohana Facebook fan with the suggestion to use chicken. I won't be grilling in the rain, so chicken will be baked.

Aloha Thursday
I'm craving Hawaiian food so it's Crock Pot Kalua Pig, poi (which comes in on Thursdays at Imahara's in Cupertino), Okinawan Sweet Potatoes and some way to make lomi salmon or maybe just lomi tomatoes. I need to add a good lomi salmon to Feeding My Ohana

Friday
My Grandma's Meat and Macaroni. This is one of my all-time comfort foods. See how an first-generation Japanese Grandma rocks macaroni. Every last one of her grandkids loves this.

Celebrate the change of seasons. Eat Well. Be Well.

Where does Summer go? 

Schools have been starting around here from August 15th! We're going light on meat this week as we still have a lot of summer veggies from our garden and the 'ohana' trading system--zukes for string beans, overstocked tomatoes and squash, and even sleepovers for brownies! This week's menu is to keep the summer vibe going.

Monday: Misoyaki salmon and edamame rice. Using King salmon, which is on sale, instead of butterfish, which is not available. Separately, I'll be roasting some humongous tomatoes from a friend and more of our zukes since I'll already be using the oven.

Tuesday: Roasted tomato/zucchini and basil pizza using another whole-wheat Boboli. There's no recipe for this one, it's really just construction. No bok choy this time!

Wednesday: Nakaoyshi Gakko Somen salad (again), using the cukes, tomatoes and lettuce from the garden, scrambled eggs and kamaboko. This is very popular in the summer.

Thursday: My Daddy's Killer Fried Rice, using some fresh string beans, the rest of the kamaboko, carrots, onions and the rest of the homemade char siu that I froze awhile back.

Friday: Nametake Tofu. My sister sent me this recipe. It's supposed to be hot again, so no cooking and all-veg today.

Have a good week back to school (!?) Eat Well. Be Well.

I'm not sure if we won or lost leftovers roulette, but at least the fridge is remarkably Tupperware-free. More importantly, there was very little waste--we only tossed about handful of tomato salad that had rather ungracefully expired. Blech.

This week finally uses quite a few fresh veggies from the garden, and also with a focus on making freezer space. Berries are in peak season, so it's time for some freezer jam. Here's what's cooking this week.

Monday--Pillsbury manapua--using homemade (frozen) char siu, the last of the Swiss chard (see right), some shredded carrots and part of a cabbage. I'll probably mix in a little hoisin and Sriracha sauces for a bit of kick.

Tuesday--Spanish Rice wraps with fresh guacamole. Using up the last of the flour tortillas.

Wednesday--Okonomiyaki with a bit more char siu, kamaboko, green onions and more of the cabbage.

Thursday--Chicken Adobo, wrapped sticky rice from my friend Christine and namasu again. Cukes are starting to come in.

Friday--Roasted Zucchini and Penne. There are at least 5 zucchini in the garden that will be ready this week.

Also looking forward to Mountain View Obon this weekend! Eat Well. Be Well.

What's better way to celebrate the 4th of July than with your ohana on a golf/swim/potluck and a picnic/ fireworks/lawn concert? It's going to be a great weekend.

3rd of July Golf and swim potluck for about 10 people

BBQ pork sliders on King's sweet rolls with lettuce and tomato
Amped-up macaroni and cheese
Won bok coleslaw
Chilled cantaloupe and plums (perfectly in-season now!)
Berries or plums, fresh whipped cream and sponge cake from Kee Wah Bakery
Watermelon shave ice or take 2 on lychee/lemonade shave ice
Iced sun tea and mint water (something new)

4th of July--Happy Birthday USA
Picnic originally for 14, up to 25 so far. The more the merrier.

For quite a few years now, we've organized an ohana-style potluck picnic. We lounge, 'talk-story,' eat, listen to the San Francisco Symphony pops concert, eat, talk-story some more, watch the fireworks and have desserts. Great memories and killer recipes always come from this picnic. 
 
Bul-go-gi and grilled chicken apple sausages (Aidell's)
Pasta or couscous salad
Winter wheat berry salad or corn salad
Spinach/orzo salad
King eggrolls
Yaki musubi and inari sushi
Tomato salad and possibly sesame green beans
French brownies and coconut butter mochi
Cantaloupe or watermelon
Red and blue finger jello and assorted chips/crackers/cheese

Celebrate the Land of the Free and the Home of the Brave.

Eat Well. Be Well. 

My daughter has informed me that there are eight different kinds of rice in our pantry. She has rather sternly asked if we really need and use 'all that rice?!'  Yes.

We now have nine because I just bought orzo, which isn't technically rice, but will be counted as such in the household rice census. 

Here are the demographic segments of our rice universe:

1) Short-grain Japanese rice. The staple--for everyday, sushi and spam musubi.  Kokuho Rose New Crop Koda Farms is the preferred choice. Because good rice really does taste better, the long-time family-run farm actually invented Kokuho Rose nearly 100 years ago, and the current generation includes someone I knew in college, who very patiently taught a very uncoordinated me to Vienesse waltz. While I was wearing slippers (flip-flops, if you must). After that it's the least I can do.

2) Brown rice. Get over it. It's good for us. Go with Sukoyaka organic brown rice when it is on sale, usually at Marukai. However, I will buy smaller bags of Nishiki or organic brands if I happen upon them, especially if they are on sale. Not so picky about this kind of rice.

3) Long grain white rice. This is what my parents called "Chinese rice" Long-grain, fluffier, not so sticky, and perfect for fried rice or Spanish Rice. I am not brand-loyal, and buy whatever is on sale because I'll be adding flavors when using it.

4) Jasmine rice. Even fluffier than long-grain, and a lovely smell. Good for Chinese food, curry and orange-salsa pork chops. The specific brand escapes me, but I usually buy a bag in the yellow package at Safeway.

5) Sweet sticky rice (mochi kome)--for making mochi (the old-fashioned way) or Portuguese sausage sticky rice. We also have mochiko, which is flour made from this rice. Go with Koda Farms here too. Mochi-kome is available at most Asian grocery stores and mochiko is even available at Safeway.

6) Arborio rice--because you can't make risotto, no matter how much I tried, out of short grain sushi rice or any of the others above. We use Beretta.

7) Orzo--technically this isn't really rice. Even though I don't cook it in a rice pot, I sometimes swap orzo for arborio rice. Barilla from Safeway is our favorite.

8) Wild rice--McFadden Farm of California or Trader Joe's have good wild rice blends. Good for cold salads or rice pilaf.

9) Sweet Jasmine rice--for sticky coconut rice with mangoes. This last one can be hard to find, but the Three Ladies are often on sale at Marina Market and also available at at Ranch 99. Golden Carp is another brand.

So that's how much rice we need. What about you? 

Eat Well. Be Well.

Now that I've made my very own batch of My Dad's Ogo (see blog post "Thursday is Poi and Ogo Day"), I'm feeling a little home-(cooking)-sick. 

Especially since May is feeling at lot more like November lately. Brrr.

Thankfully, the Buddhist temple's teriyaki chicken fundraiser was just at the right time. 

Their all-volunteer homemade teriyaki chicken is really a cross between a barbecued teriyaki and old-time huli-huli chicken. As a bonus, I also got some homemade tsukemono (Japanese pickled cabbage), and two humongous bags of leftover rice for fried rice. 

Rounding out the week with food from Grandma, Dad and my sister. Toss in a photo or two from home, and I can smell the home cooking from here.

Monday--Buddhist Temple Teriyaki Chicken, essentially takeout

Tuesday--My Grandma's Meat and Macaroni and fresh salad with homegrown lettuce

Wednesday--My Daddy's Killer Fried Rice, Leftover rice bag #1--using char siu, scrambled eggs, carrots, onions and green beans.

Thursday--Sanny's Hamburgers and Gravy, rice and broccoli

Friday--Bacon salmon & My Daddy's Killer Fried Rice, Leftover rice bag #2, using the bacon from the salmon, onions, shredded carrots, and edamame

A sure cure for なつかしい (natsukashii--missing/longing for something).

Eat Well. Be Well.