Sushi on the Go!

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Literally moving sushi!

023sushi on the go

On a conveyor belt…..

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“I Love Lucy” style!

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Yue-Sun Japanese Steak House and Susi in Wood Dale Ill was the scene of this glorious contraption!

The food was excellent and the entertainment value priceless!

029yue sun sushi

Roasted Veggies! Zucchini, Red Pepper and Sweet Potato with Olive Oil, Salt and Pepper!

033roasted veggies

These roasted vegetables have become a must have staple around here.

They are super easy to prepare and simply bake in the oven on 425 degrees fahrenheit for 20 minutes.

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Use restraint with the olive oil.

You don’t want to fry the veggies, just coat them lightly for a little flavor and so they won’t dry out.

Also, try using a fancy salt for more exotic taste and texture.

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Cut them evenly so that they all cook at the same time.

012roasted veggies

Don’t overcook; you don’t want them to be too soft or mushy.

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Salt and pepper is all you need for seasoning.

The beauty of this dish is it’s simplicity!

018roasted veggies

These veggies go with everything, are healthy and filling!

019roasted veggies

Make big batches and keep them in the fridge for an always ready snack, side dish or meal.

Add a salad or soup and you have a meal.

You can add some feta cheese or even put them between two slices of toated wheat bread for a sandwich.

There are so many ways to use these.

They can be your new “fast food”.

Having stuff like this on hand keeps your snacking healthy and helps cut down on preparation time for meals!

032roasted veggies

Celebrating Winter Sunshine with Buckwheat Soba Noodles with Green Curry Coconut, Red Pepper and Asparagus!

074green curry soba noodles

This is not so much a recipe as one woman’s quest for a fresh and spicy meal on an unusually warm and sunny winter day!

079green curry soba noodles

A trip to the neighborhood grocer yeilded fresh ginger, avocados, limes a jar of green curry paste, soba noodles….
You get the idea.

033green curry noodles

This dish is quick and easy to prepare.

I can’t get everything cleaned, cut, chopped and sauteed before the noodles are finished cooking.

You will want to time it so that you don’t overcook them.

I sliced some ginger with the red pepper and asparagus and added a little coconut oil to lightly sautee the veggies.

051green curry noodles

You can put this together pretty fast.

Squeeze fresh lime juice over everything before serving, it really brightens the flavors!

Toss chopped cilantro into the draining noodles to gather just enough heat to bring out the herb’s pungent aroma!

055green curry noodles

Fresh avocado is creamy and perfect with the spicy green curry and coconut sauce.

073green curry soba noodles

I also made a batch of whole wheat linguine but the soba were slightly better.

Not in flavor but in texture.

076green curry soba noodles

Try this for a nice meatless meal that is flavorful and filling.

“Easy Peasy” Chocolate Cream Pie with Perfect Pie Crust for Your Sweetie!

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002perfect pie crust

The secret to this recipe is the Martha Stewart Perfect Pie Crust.

You may not have a pre made crust on hand but you most certainly have flour, butter and water!

The recipe is so easy and so delicious you’ll have a fresh homemade pie in no time.

This recipe makes two crusts. Freeze one for a quickie treat later!

Makes 1 double-crust for a 9-inch pie

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water

Method

1.Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.

2.It is very important to work the pastry as little as possible. Don’t overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.

3.Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.

4.If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.

5.Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.

6.Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.

7.Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

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Roll out the crust.

023chocolate cream pie

Make it look pretty.

006whipped cream

As for the filling I just used what I had on hand and got fancy!

I created layers by mixing some whipped cream with some pudding but you could just as easily do a layer of pudding; I used instant chocolate, and whipped cream; I made my own!

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Whipped cream.

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First layer of chocolate pudding.

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Mix some whipped cream with chocolate pudding for a special layer of creamy yumminess!

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I dusted with cocoa for effect!

047chocolate cream pie

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Fun for two!

063choc pie

Who Knew? Miso Soup is so Quick and Easy on a Cold Winter Day!

031misoo soup

I have always loved miso soup. The richness of the broth lead me to believe, in my early uninformed years, that there was a meat base to the broth.

I was so happy to learn that this is not the case.

Dashi is the base of many Japanese soups and sauces and can be made from dried sardines, mushrooms, and in my case sea weed.

I used 2 “leaves” of Kombu Sea Vegetable to 12 cups of water. ( I made a big batch; we’ll discuss this later).

The sea vegetable expands greatly in the water so I would suggest breaking it into small peices before boiling.

This saves time cutting it up later.

You can also purchase the kind which is cut or shredded.

Boil until soft.

You can buy Dashi but it is not always easy to find and making it yourself is so easy…why not?!

Now, making this soup in large quantities is not the best idea and I now know why.

You should not boil the miso.

And if you have to warm leftover soup you won’t be able to avoid over cooking.

Also, the scallions which add such a nice delicate flavor would not taste great or retain their texture if submitted to too much heat.

I wish that I would have known this befor I started.

I now know why cooking suggestions were given for one and two cup servings.

I would highly suggest making this soup in small portions for optimum flavor and quality.

011miso soup

Ingredients

3 cups dashi soup stock
1 block tofu
3-4 tbsps miso paste
1/4 cup chopped green onion

Method

Put dashi soup stock in a pan and bring to a boil.

Cut tofu into small cubes and add them to the soup.

Simmer the tofu for a few minutes on low heat.

Scoop out some soup stock from the pan and dissolve miso in it.

Gradually return the miso mixture in the soup.

Stir the soup gently.

Stop the heat and add chopped green onion.

Remember not to boil the soup after you put miso in.

*Makes 4 servings

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Making the Dashi.

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Measuring the Miso.

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Mixing the Dashi with the Miso.

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Disolving the Miso in the Dashi before adding to the Dashi Broth.

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Mixing everything together in the soup pot.

040miso soup

I always need to add alittle heat!.

“Moondance”! There’s Nothing Better Than Creativity in Action!

“The Future of Food” May not be as Rosy as we might think!

Another link from Alejandro Junger M.D.
Our food choices are more limited than we might like to believe.

“Tapped”; You May Never Drink Bottled Water Again!

Something to think about.

Alejandro Junger M.D. posted this video on Facebook.

Brown Rice with Tofu, Scallions, Ginger and Black Bean Sauce!

053brown rice with black bean sauce

After a long Saturday spent writing; cooped up in the house on a snowy afternoon I just needed something fresh, spicy and satisfying.

Brown rice with tofu and black bean sauce was the ticket.

Ginger and scallions added the fresh crunchy spicy thing.

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022brown rice with black bean sauce

027brown rice with black bean sauce

Make sure to sautee the ginger or add it while the rice is boiling.

Too raw and it can be intense!

025brown rice with black bean sauce

029brown rice with black bean sauce

031brown rice with black sauce

045brown rice with black sauce

048brown rice with black bean sauce

I added alot of crushed red pepper.

I love the heat!

052brown rice with black sauce

Toasted Oatmeal with Walnuts, Raisins and Coconut Milk!

092toasted oatmeal

It is hard to find a better breakfast than oatmeal.

For the money it is a big nutritious bang for the buck.

It is also tasty, filling and healthy!

I lightly toasted 2 cups of steel cut oats in 2 Tbspns of unsalted butter.

Then add 1 cup raisins and 1 cup walnuts.

Let everything toast until it smells like popcorn and has a deep golden brown color.

I then added 6 cups of water and 2 cups of light coconut milk.

Add a pinch of sea salt; nutmeg and cinnamon to taste!

Allow to cook on medium to low heat for about 1/2 hour or until all the liquid is absorbed.

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084toasted oatmeal

I added some shredded coconut.

This breakfast will get you through your day with energy to spare!

I will even have a bowl for dinner or a snack.
It’s that delicious and satisfying!

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