sukiyaki

Working in an environment with so many Japanese, you smell, see and hear about how good this is or how good this other recipe is.  I foresee many Japanese recipes coming over the next few months.  The challenge is to keep the ingredients to items you can buy at Kroger or your local grocery store, but I'm always up for a challenge!

{a co-worker said this is like the Hamburger Helper for Japanese since any vegetables or meat can be used; typically it is made with beef}

one year ago:  spicy sesame honey chicken

sukiyaki
from Tori Avey

makes 4 servings

1 cup beef broth
1/2 cup soy sauce
1/2 cup mirin or sake (use sake for a more savory broth)
4 ounces udon noodles
2 tbsp olive oil
1 pound well-marbled tender beef, cut into bite-sized pieces
1 large yellow onion, halved and cut into thin crescents
1 pint mushrooms, sliced
2 cups mixed vegetables
5 green onions, white and green parts, cut into 2-inch diagonal lengths

1. To make the sauce, mix together the broth, soy sauce, and mirin/sake in a bowl. Taste and adjust seasonings if desired. Set aside.
2. Boil water and cook noodles until done.  Drain and set aside.
3. Meanwhile, in a medium dutch oven or heavy-bottomed pot, heat oil over high heat until it becomes runny and starts to shimmer. Add beef and sear until browned on one side.
4. Add the onion, mushrooms, and vegetables. Stir and cook until just tender, about 4-5 minutes.
5. Add the green onions and stir until they turn bright green, about 30 seconds. 
6. Add the sauce and noodles. 
7. Mix well and bring to a gentle boil over medium heat. 
8. Cook until all the ingredients are heated through and tender. 
9. Serve hot. 

Unlike other Asian cuisines, Japanese cuisine is based on noodles (a sign of long life) which is a bit dangerous for me since I love LOVE noodles.  Luckily, they make their noodles thin, long, and with beans, potatoes, or buckwheat.  In other words, much healthier than straight flour. 

Have you ever had Japanese food?  Did you like it? 

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black rice pudding

A friend of mine asked for a rice pudding recipe, and I immediately thought of this recipe.  Not only is it easy to make, healthy and delicious, but using black rice and coconut milk gives it that step up from the ordinary and a flair of international cuisine (fitting all of my criteria).  I made this in culinary school, and it has been a favorite of mine ever since.

{looks weird, but tastes AMAZING!}

black rice pudding

makes 8 servings

2 cups black rice (also called forbidden or purple rice and can be found at health food or Asian stores)
4 cups coconut milk (might need more or water can be used)
1/4 cup brown sugar (more if you want it sweeter)
Toasted coconut flakes (optional)

1. Cook rice and coconut milk until rice is mushy, about 1 hour.
2. Stir in sugar until melted.  If you want it sweeter, add more.
3. Serve warm with toasted coconut flakes (highly recommended as the crunch is a good foil to the tender rice)

I took this to work, and everyone loved it (only one person said it was "okay", but he was reluctant to try it--glad he did though!) especially the Japanese that I work with.  Many asked for seconds, but I didn't have any.  Then they asked for the recipe.  That always make me feel good :o)


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spicy peanut chicken

The Hubby LOVES peanuts and peanut butter (as in we go through a jar of peanut butter a week).  When we first moved in together, he thought that having peanut butter in anything savory was just bizarre.  Peanuts were for eating alone, and peanut butter was best in a sandwich or fudge.

How times have changed because he loved this dish so much, he didn't leave any for me to take for lunch the next day (I adored this too by the way).  I am still amazed by the change in his tastes over the last few years, and I am so proud of him!

 {add more chili flakes for more spice!}

spicy peanut chicken
adapted from www.bhg.com

makes 6 servings

1 large onion, sliced about 1/4 inch thick
1 1/2 cups sliced carrot (3 medium)
2 peppers, sliced about 1/4 inch thick
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3 tablespoons creamy peanut butter
1 lime, zested and juiced
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
4 garlic, minced
1 can unsweetened coconut milk
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup frozen peas
Hot cooked rice
Chopped peanuts and cilantro (optional for garnish)

1. Mix everything but the peas, rice, peanuts, and cilantro together in a crock-pot.
2.  Cook on low for 6-8 hours or until chicken is cooked through.
3. Add peas about 30 minutes before serving.
4. Serve over rice and topped with peanuts and/or cilantro.

Have you tried peanuts in a savory dish like the one above?  Did you like it?  If you did, you should check out the another recipe with peanut-lime sauce!

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seared pork chops with spiced tomato sauce

I'm a sucker for an easy weeknight meal, and many other things in life, but definitely an easy weeknight meal!  (Kinda a wordless Wednesday--sorry guys!)

 {seared pork chops with spiced tomato sauce}

 {with Parmesan cheese}

seared pork chops with spiced tomato sauce
from myrecipes.com

makes 4 servings

4 ounces uncooked whole-wheat spaghetti
2 tablespoons olive oil, divided
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
1 cup vertically sliced sweet onion
1 cup sliced fennel bulb
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 cup dry white wine
1 tablespoons chopped dried oregano
2-14 oz can diced fire-roasted tomatoes
1 ounce grated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. 
3. Sprinkle pork with salt and pepper. 
4. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. 
5. Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and fennel; saute 3 minutes or just until vegetables begin to brown. 
6. Add curry powder and coriander; cook 30 seconds, stirring constantly. 
7. Add wine; cook 30 seconds. 
8. Stir in oregano and tomatoes; bring to a simmer. 
9. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. 
10. Cook 10 minutes or until done. 
11. Remove as much sauce as you can, and toss with pasta. 
12. Sprinkle with Parmesan and serve.

The Hubby and I literally fought over these leftovers.  We each took one lunch, but it was a fight to make sure we each had the same amount of sauce and pasta. Do you have any favorite quick weeknight meals?

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