Category: Misoyaki

What's Cooking This Week--Leftovers Roulette

9/8/2014

There are a lot of great reasons to have a dinner party. Eating, drinking and laughing your guts out with 6 of your closest friends ranks pretty high up there. I had full run of cooking for the first time in awhile, so I went big.

And now we are happy to have leftovers this week.

Edamame 'who-mus' and homemade pita chips

Meatless* Monday
Leftover Edamame Hummus with homemade pita chips and veggies. Let me just say that FIVE cups of edamame makes A LOT of hummus. I also learned that 'hummus' is pronounced closer to 'who-mus' rather than 'hum-us'. Someone will have eat the last bit of even-though-it-is-fish-it-is-not-considered-meatless misoyaki butterfish in the name of not wasting food. I will take one for the team today.

Leftovers Tuesday
My Daddy's Killer Fried Rice. 8 cups of rice for 7 rice-eating people is about 3 cups too many. But leftover rice is perfect for fried rice.

Leftovers Wednesday
Leftover Kale and Brussels Sprouts salad (yes, and it was awesome, and I need the recipe), and leftover bulgogi.

Semi-Leftovers Thursday
Mayonnaise Chicken, snow peas with leftover Okinawan Sweet Potatoes and Peachy Catsup. Picking up fresh poi today.

Fresh Fish on Friday
Thinking Ex-Pat Poke, poi and rice. I like my fish and poi, even though I'm not a big boy. Thank you Sean Na'auao, I'll be singing this all week now.

Happy Moon Day and have a good week all!

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What's Cooking This Week--Better Than It Looks

10/1/2013

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Not so pretty, but a good balanced taste

Like the pond scum drink from awhile back, green curry is one of those things tastes so much better than it looks. And this is how we start October.

Meatless Monday
Green Curry with Tofu. Let's just say green curry doesn't photograph very well, even with A Lot of Filtering (see left). And tofu does it no favors. However, this was a Very Tasty Dinner. Green curry paste, a squinch of fish paste and a can of coconut milk. Plus nuts and dried cranberries. Yum.

Tuesday
Tonkatsu, namasu, shredded cabbage and rice. Everything about this makes for a happy weekday dinner.

Ad-Hoc Wednesday
No recipe needed for dinner. A sturdy meal of pasta with turkey sausage and arugula. Seasoned with white wine, chicken stock, pepper flakes and parmesan cheese.

Thursday
Sloppy Joes from Scratch, with ground chicken instead of hamburger.

Fish on Friday
Misoyaki Butterfish and Edamame Rice. A lovely way to end the week. This seems to be an Ohana favorite and photographs much, much better.

Happy October!

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What's Cooking this Week--Stretching Pork

5/27/2013

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Pan-fried noodles

Weekly meal planning, the improved and more organized method, is entering its second week. I wonder how long it will last? We are not meatless this week, but I am stretching 1/2 pound of very thinly sliced pork over two meals. And successfully feeding two teenagers, one of whom I'm pretty sure has a hollow leg.

Almost Meatless Monday
Pan-fried noodles. To feed a family of 4, I'm using 1/4 pound of thinly sliced pork, 6 bunches of baby bok choy, a large red pepper, 3 portabella mushrooms and a large zucchini. Family is happy.

Tuesday
Simple Spaghetti Sauce and Meatballs. Awhile back, I made a humongous batch of meatballs and I'm cashing in that production this week. I'm also trying out San Marzano tomatoes. Is it worth all the fuss and higher price?

Eggplant with hot garlic sauce

Wednesday
Misoyaki Butterfish or salmon with Edamame Rice. It's been way too long since we had this.

Almost Meatless Thursday
Eggplant with Hot Garlic Sauce, with 1/4 pound of pork and lots of eggplant, plus the convenience of ready-made sticky rice from Ranch 99.

Friday
Salt and pepper shrimp, but using chicken, sauteed gai lan, and rice.
I really prefer the sweetness of shrimp, but that pesky crustacean food allergy means it's chicken.

Furikake kale chips. Family fave.

Extras
Furikake kale chips. This is a really easy side/snack that never, ever leaves leftovers.

Peach (apricot) Blueberry Cobbler. 'Cots and blueberries went into the first cobbler of the season! Another one will be made this week while apricots are coming in.

Pickle mango. I BOUGHT green mangoes. I PAID MONEY for them. My Hawaii ohana is shaking their heads and ex-pat Hawaii people--feel my angst! It will be worth it for the first sweet/salty bite of fresh pickle mango.

Reflecting on all of those whose sacrifices allow us to be here. Have a good week all!

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What's Cooking This Week--Cooking for Bipolar Weather

4/24/2012

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90 degrees one day and 55 degrees the next. Try cooking, let alone dressing for days like this.

shorts, pool and grill today

Sweaters, umbrellas and the oven tomorrow

But we are lucky to live in such a beautiful place. Transition seasons mean taking advantage of spring vegetables; think greens and asparagus, as well as the occasional kabocha when the weather gets cold.

Monday
Sunny and pleasant. One of those trademark Bay Area days. Misoyaki Butterfish, My Mom's Japanese Coleslaw and rice. Butterfish was fresh and on sale yesterday. Even better, we had it grilled instead of the usual bake. Great when grilled, and is updated as such on the recipe.

Homegrown arugula

Tuesday
Still pretty nice, but clouds are a-coming. Having Macadamia Arugula Pasta because the arugula in the garden is happy and waiting to be eaten.

Wednesday is Rain Day
Oven cooking. Mayonnaise Chicken, Roasted Asparagus and TBD cooked potatoes--likely also roasted somehow.

Thursday is Grill Day
Grilled Pork Loin panini with mushrooms and Jarlsberg cheese, or sriacha mayonnaise and leftover coleslaw.
The husband made a great and very easy pork loin rub/marinade over the weekend. This means we bid adieu to the pre-seasoned pork tenderloins. The new method is just that easy, and no preservatives. As a bonus, we can make a lot and keep the rest for sandwiches during the week. Recipe posting later this week.

Friday
Daikon was also on sale and looking very fine. It's still too cold for Na-omi-take tofu, so I'm trying a modified agedashi tofu. Pan saute or grill tofu slices brushed with a little sesame oil. Grate the daikon, mix with ponzu and green onions. Slather over the tofu and eat. Braised kabocha to balance out the high-strung flavor of daikon/ponzu. Rice and kim chee. I do like the sound of this meal already.

Adventures from Vancouver start this week too. Eat Well. Be Well.

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What's Cooking This Week--Spicy, warm and light?

11/14/2011

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Last week, the family was mighty pleased with the weekly menu. It was a rare confluence of the ideal meals for the weather. And as a bonus, two full meals of Portuguese Bean Soup and Chicken Tortilla Soup safely tucked away in the freezer for 'one of those days' that inevitably come up.

More cold weather is forecast, so I'm aiming for spicy-warm, lighter fare in anticipation next week's Thanksgiving Day meals and leftovers. My secondary goal is to use the bag of shredded carrots and another very large bag of baby green beans, both of which seemed like such a good deal at the time. Here's what's cooking this week.

Sunday
Breakfast for Dinner. One of my children's school food-class project was to prep, make and clean-up a full family meal. Eggs to order: 1 scrambled, 2 over-easy, 1 "rubber" egg (over-easy, but with a hard yolk), bacon, scones, from-scratch hash browns and fruit. No, this is definitely not light, but we'll have the whole week to work it off.

As a special treat, husband made apple-cranberry pie with homemade pie crust. We like it when he practices for Thanksgiving!

Monday
Salt and Pepper Shrimp, using chicken. While this is faster and prettier using shrimp, it's still mighty tasty with chicken. Rounding out the meal with fresh green beans, rice and poke avocado stacks based on an Alan Wong's recipe in the Blue Tomato. This falls squarely into the spicy-warm yet lighter meal category.

Tuesday
Misoyaki salmon, edamame rice and more green beans. This should finish out the green beans and the last of the shredded carrots.

Wednesday
A Diners, Drive-ins and Dives-inspired meal. The featured dish was apple brie pancakes with a side of meat. I need something fast for carpool-Wednesday, so it'll be black forest ham, honeycrisp apple and brie sandwiches, grilled. In theory, this sounds fab, so let's hope it's not another Bacon-bok-choy-tomato pizza debacle.

Thursday
Thai Chicken Curry. One of my daughter's favorite meals. Spicy and rich, but full of vegetables and pineapple to minimize the heaviness in the dish. If there are any more green beans left, they're getting thrown into the mix.

Friday
Hot and Sour Soup. Finishing the week going tofu-only for a light but satisfying, spicy-warm meal. Right in time to start preparing for Thanksgiving!

Eat Well. Be Well.

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What's Cooking This Week--Time for School ?!

8/22/2011

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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.

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What's Cooking This Week--Japanese Food

5/3/2011

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Kamaboko & Green Onion Okonomiyaki

Mostly Japanese food, and pretty light on meat. We go through periods where our vegetable consumption wanes, so I'm focusing on adding more vegetables to complete our dinners.

Monday--Okonomiyaki, with just cabbage, kamaboko and fresh green onions from our garden.

Tuesday--Shabu Shabu. Another all-veg meal using tofu and the other half of the kamaboko from yesterday's dinner. Shabu-shabu got canceled awhile ago because we were out dipping sauces. Now I've started working on making the sauces from scratch.

Wednesday--Kara-age fish, but using chicken. Fish was not looking very happy this week. I think the swap will work. With the first harvest of Romaine lettuce from the garden, kim chee and hot rice.

Thursday--Stir-fried Lazy Wraps, for lack of a spiffier name. Take a package of sausage. Smoked Brats, Chicken Apple, or Portuguese are the household faves. Slice them and toss them in a non-stick pan. Slice an onion, 2 red peppers and some mushrooms. When the sausages are almost brown, add the onion, then peppers and then mushrooms. When everything is cooked, heat up some tortillas and make wraps. Add salsa if you like.

Maruchan Fresh Yakisoba

Friday--Misoyaki Butterfish with steamed broccoli, another fresh head of lettuce and rice.

Bonus Saturday--Yakisoba, made by the husband. Use Maruchan *fresh* and *not instant* yakisoba. He adds green beans, carrots a bit of pork, chicken, or kamaboko and red pickled ginger (kizami shoga) as a garnish. Fresh yakisoba is in the refrigerated section of most Asian grocery stores as well as in some Safeways.

Eat Well. Be Well.

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What's Cooking This Week--Leftovers Roulette

What's Cooking This Week--Better Than It Looks

What's Cooking this Week--Stretching Pork

What's Cooking This Week--Cooking for Bipolar Weather

What's Cooking This Week--Spicy, warm and light?

What's Cooking This Week--Time for School ?!

What's Cooking This Week--Japanese Food

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