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What's Cooking This Week--Minimal Chopping

11/16/2014

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PictureVolleyball can be dangerous
When one has two fingers of one's left hand splinted together, AND one cooks as a lefty, prepping meals can get challenging. 

If you are ever in this predicament, take note:

1) Opening cans and working the Kitchenaid--all good. 

2) Chopping--not so much.

3) Washing dishing with soothing hot/warm water--awesome.

4) Husbands who chop--also awesome.

PictureTurkey burgers with yogurt/sumac sauce.
But we have to eat. So here's what's cooking this week.

The Sunday Meal, with a splint
Tony Roma's pre-cooked pork ribs, roasted sweet potato fries (cut by the husband), weird watermelon salad (enough for lunches too!) and Hawaii homestyle mac salad (also enough for lunches and because I've not been back in a really long time).

Monday
Turkey/zucchini burgers with yogurt/sumac sauce. We made this a few weeks back and need to vet once and for all.

#MeatlessOneDay and #LeftoversRoulette Tuesday
No meat chili. I actually made this on Sunday and will freeze half of it for another time. Thinking we'll do chili cheese sweet potato fries as #LeftoversRoulette.

Wednesday
My Dad's Killer Fried Rice. Using bacon, onion, shredded carrots, green beans and kim chee. The perfect thing to get us over the mid-week. And I hope to be chopping by then.

PictureSummer love from the freezer
Freezer Thursday
Homemade Spaghetti Sauce (MINUS the jars). Awhile back, I made a batch of spaghetti sauce using the homemade tomato sauce. Summer tomatoes are long gone, the freezer comes to the rescue with a truly homemade sauce.

Extra #MeatlessOneDay is Friday
Winter Panini with pear, arugula and brie, with turkey burgers tossed in if there are any left.

Bonus
Raspberry Crumble Bars, from the Barefoot Contessa. I'm using my homemade granola and raspberry/boysenberry preserves. Guinea pigs, er, friends will weigh on Monday.

Have a good week all!

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What's Cooking This Week--Mixed Plates

10/13/2014

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Variety makes for interesting dinners and funky leftover combos. Here's what's cooking this week.
PictureAlmost meatless...
Almost Meatless Monday
Serendipity Lemony-Bacon Farfalle with Greens. Leftover pine nuts; pancetta was on sale; two half-lemons (who knows how this happened!) and the respective mushroom and spinach containers don't fit in the fridge. The food gods have spoken.  We have the spirit of Meatless, just not the constraint of Monday. 

Meatless Tuesday
Sabih from Jerusalem, assuming I can locate some Zhouj (a spicy green sauce/topping). Lots of eggplant, tomatoes, cukes, parsley plus tahini sauce. Thinking this is vegetarian Jerusalem pizza.


Wednesday
Banh Mi chicken sandwiches. There is a Vietnamese Grilled Chicken recipe in the Greenhouse, but I'm trying a more traditional fish-sauce-based marinade and a daikon/carrot pickling (vs. namasu) We'll see what difference it makes. Definitely going with crusty fresh bread and (homemade) Sriracha mayo.

Nearly Meatless Thursday
Chicken Enchiladas. I'm hopeful that the weather will get cold eventually. Rain, will you be here? Half for dinner and half for the freezer to save for a really rainy day.

Fish on Friday
Sick and Wrong Fish, ume-musubi and Co-worker Kale Salad.

Extras
Sticky Rice with Mangoes
Yes again, but the mangoes are just so darn pretty. Mangoes and raspberries are nice here too.

Chinese Chicken-less Salad
Won bok keeps really well throughout the week, so I'm making another batch to. Just remember to keep the dressing separate.

Crackers, soft cheese, fresh apples and kaki are coming into season!

Have a good week all!

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What's Cooking This Week--Jerusalem and Honolulu

10/6/2014

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I have been studying my newes cookbook, Jerusalem, all weekend. Beautiful pictures and thoughtful writing on the complexities of Jerusalem--religious, cultural and gastronomic. I'm excited to try some new recipes with the new spice vocabulary--sumac, zhoug, za'atar and labneh. Maybe some of these are close to furikake and sesame!
Picture
The spiritual center of pretty much Western Civilization.
Can't wait to see how the week goes, with a few favorites tossed in.
Picture
Chop, chop, chop. Love my sharp knives!
Proper Sunday Dinner
Okonomiyaki, with cabbage slaw (so we don't waste the extra cabbage) and shoyu-buttered enoki mushrooms. I made the mushrooms with butter and cooked them til they had almost the texture of pan-fried noodles. Definitely doing that again.

Not-Very-Meatless Monday
Chinese Chicken Salad. It is more important that leftover chicken not go to waste than to be hard and fast on Monday being meatless.
Meatless Tuesday from Jerusalem
Chard with pine nuts and tahini sauce and latkes (potato pancakes). Recipe #1 using sumac, which looks and sounds a lot like shiso. I also bought parsnips for the first time. The nice Safeway man called them "albino carrots." That's pretty accurate.

Leftovers Wednesday
Pillsbury Manapua, using the leftover char siu and green onions from the okonomiyaki. And we'll polish off the rest of the Chinese Chicken Salad too.

Thursday from Jerusalem
Turkey/zucchini burgers/meatballs with sour cream/sumac sauce. Recipe #2 using sumac.

Fish on Friday
Omi's Shoyu Fish and leftover latkes. Thinking that this will be a jumbled plate lunch. The sauce of the shoyu fish mixing with the sour cream/sweet of the latkes reminds me of when teriyaki sauce leaks into the mac salad on a plate lunch. That's my theory with this combo.
Halfway around the world. 13 hours time difference. Full of sometimes uneasy melded culture. Aloha Israel. 
Picture
Ko'Olina #2--my de-tox. Looks a lot like Tel Aviv.
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A Hawaii Girl in the Holy Land

7/20/2013

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PictureSlippers are OK. Bare shoulders and shorts are not.
For the past three weeks, my life has been Carmen SanDiego. This past week, I had the privilege of traveling to Israel with the chance to visit Jerusalem. Let me clear up a few things right away.

1) It was safe. 
Israel is a fascinating place with thousands of years of (albeit tumultuous) history. There is strict security at the major sites in Jerusalem, but considering their importance, this makes sense. It reminds me of the security checks around the National Archives or the Bureau of Engraving and Print in Washington, D.C, for example.

2) The food is awesome! 
Everything was fresh, not processed, and Kosher ensures some very sound cooking practices, and its notations can also be very helpful for those with dairy or shellfish allergies. I had some of the best salads, dinners and pastries. And restaurants are open very, very late.

3) I did not miss Spam, rice or shoyu. At all. So that is saying something.

Japan/Israel/Bay Area time zone adjustments have been rough, so thanks for putting up with the intermittent posts and updates!

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    I love to eat, so I had to learn to cook. This is my personal reference and I use it daily. Looking forward, when I turn a profit, 95% of net profit will go to programs to feed the hungry.

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