tag:blogger.com,1999:blog-86872675288790720672024-03-13T06:47:23.974-07:00FOODjimotoA daily serving from the Fujimoto family kitchen.Unknownnoreply@blogger.comBlogger236125tag:blogger.com,1999:blog-8687267528879072067.post-60688165059449856642014-06-10T10:00:00.000-07:002014-06-13T13:55:55.907-07:00Hiroshima Style Okonomiyaki: Japanese Stuffed Crepe<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Note: This is a guest post by Keith Miyake.</i><br />
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Greetings, I am <a href="http://keithmiyake.info/">Keith</a>. (Auntie) Karolyn is like my second mom. My mom’s family and Karolyn’s family go back like half a century. I grew up alongside her kids and spent a ton of time at their home. Auntie Karolyn has taught me many things about life, family, friendships, and cooking. One of my earliest memories of cooking for others was a time when I was probably about 5 or 6 and I made bacon fried rice for Auntie Karolyn, my Auntie Cherie, and my mom’s mom.<br />
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Ever since Karolyn started Foodjimoto several years ago, I have been promising to do a guest post. There have been multiple occasions when I started preparing food with the intention of posting about it, but I always come up with an excuse not to follow through.<br />
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Finally, this past winter I was back in Southern California to visit family and to get away from the nasty New York winter and I made it a point, thanks to much prodding by my partner, <a href="http://www.foodjimoto.com/2014/06/faluda-burmese-summer-dessert-drink.html">Emily</a>, to schedule a time to cook with Auntie Karolyn for Foodjimoto. That was nearly six months ago, and I kept putting off writing my post.<br />
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Emily and I met in New York. She’s a native Brooklynite and will occasionally slip into her accent to prove it. She’s a huge fan of Foodjimoto and has been talking about wanting to do a guest post for years. We spent pretty much an entire day shopping and cooking so that we could put together our posts. I think I can speak for both of us when I say that we had a fabulous time in Auntie Karolyn's Kitchen.<br />
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<tr><td style="text-align: center;"><img alt="Shaky image of me and Emily" src="https://farm3.staticflickr.com/2903/14182822078_61b4de5bd0_z.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaky picture of me and Emily. I probably said something stupid that made Auntie Karolyn laugh so her hand was shaking when she took this picture.</td></tr>
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<br />
Anyway, here’s my long overdue post on okonomiyaki.<br />
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The summer after graduating from high school, I had the privilege to go on a trip to Japan with about a dozen young adults from the California Higashi Hongonji temples. One of the most memorable meals of the trip—besides the home cooked meals at temple stays—was at an okonomiyaki-ya in Hiroshima. We went to a six to eight story building in which every floor had independently operated okonomiyaki-ya. The story our hosts told us was that each chef prepared their okonomiyaki differently, but all of them were masters of their craft so superlatives like “best” were completely subjective. Apparently, okonomiyaki roughly translates to “as you like it” or something along those lines. I don’t speak Japanese (other than food words) so I might just be spreading lies. But the point is, when you make okonomiyaki, you can change it up however you want to suit your palette and the things you have in your kitchen. Brilliant.<br />
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Before I moved to NY, I used to make okonomiyaki at least a few times per year, always varying the style since I like to try different things. My tendency is usually to do a Hiroshima style okonomiyaki, which is sort of like a crepe topped with fried goodness, but if I have one of those frozen seafood mixes in the freezer (with the squid, octopus, shrimp, oysters, and clams) then I’ll mix some of that in and do Osaka style okonomiyaki, which is more like an omelete or egg foo yung.<br />
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<tr><td style="text-align: center;"><img alt="Wikimedia image of Osaka style okonomiyaki" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Okonomiyaki_Osaka_2.JPG/640px-Okonomiyaki_Osaka_2.JPG" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Omelet-like Osaka style okonomiyaki</td></tr>
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<tr><td style="text-align: center;"><img alt="Wikimedia image of Hiroshima style okonomiyaki" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/89/%E5%BA%83%E5%B3%B6%E9%A2%A8%E3%81%8A%E5%A5%BD%E3%81%BF%E7%84%BC%E3%81%8D.jpg/1920px-%E5%BA%83%E5%B3%B6%E9%A2%A8%E3%81%8A%E5%A5%BD%E3%81%BF%E7%84%BC%E3%81%8D.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crap on a crepe, a.k.a. Hiroshima style okonomiyaki</td></tr>
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The batter is the base of okonomiyaki, and there are as many variations on the batter as there are variations on toppings/fillings. When I went shopping I found fresh nagaimo, which is like a long slimy yam similar to yamaimo. It’s not necessary, and you can find a lot of recipes that don’t use it, but I like it because it gives the batter a really nice texture. You can also try things like grated apple, taro, or even cassava. There is a J-dorama called <a href="http://wiki.d-addicts.com/Teppan_Shoujo_Akane!!">Teppan Shoujo Akane</a>, or Teppan Girl, in which the protagonist is on a mission to develop her own style of okonomiyaki to fill her father’s shoes as the top okonomiyaki chef in Japan. The show was mediocre, but it gave me lots of inspiration to experiment with different ingredients and develop my own style okonomiyaki.<br />
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The recipe that follows is for my take on Hiroshima style okonomiyaki. If you want to try Osaka style, beat an egg into the batter and mix in the cabbage, bean sprouts, meats, and anything else you like, then spoon this mix onto the griddle and cook like an omelet.<br />
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<h1 style="text-align: left;">
Hiroshima-style Okonomiyaki</h1>
<h3>
Ingredients</h3>
<ul>
<li>3-4in. piece of fresh nagaimo</li>
<li>sliced pork belly (2-4 slices per serving)</li>
<li>1/2c. mochiko (sweet rice flour)</li>
<li>1/2c. all-purpose flour</li>
<li>1/2c. lukewarm water</li>
<li>2t. hondashi powder (fish stock)</li>
<li>1c. shredded cabbage per serving (or more since it cooks down)</li>
<li>tororo kombu (a healthy 3-finger pinch per serving)</li>
<li>1 egg per serving</li>
<li>pre-cooked yakisoba noodles, cooked ramen noodles, etc.</li>
<li>mayonaise, preferably Kewpie or similar sweet Japanese mayonaise</li>
<li>okonomiyaki sauce, tonkatsu sauce, or ketchup/worchester sauce mix</li>
<li>katsuobushi (dried bonito flakes)</li>
<li>benishoga to taste</li>
<li>chopped scallions for flare</li>
</ul>
<img alt="Ingredients for Okonomiyaki" src="https://farm6.staticflickr.com/5514/14366107551_cf04ee9f9e_z.jpg" style="width: 100%;" />
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<h3>
Directions</h3>
Rinse off the sawdust from the nagaimo and peel the first few inches with a veggie peeler or pairing knife. Cut off the end and discard. Grate the peeled part of the nagaimo very finely with a ginger grater, if you have one. A grating microplane or a small-hole cheese grater will also probably work. The grated nagaimo will be slimy and will make the batter gooey and runny. Middle school me would probably insert a dirty joke here, but now that I’m older I’ll pretend like I resisted the urge.<br />
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<tr><td style="text-align: center;"><img alt="nagaimo" src="https://farm3.staticflickr.com/2900/14369440485_48066705b4_z.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few inches of nagaimo, ready to be grated. We couldn't find the ginger grater after searching for 10 minutes so we used the microplane pictured on the right side of the image.</td></tr>
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In a small bowl or measuring cup, add the hondashi powder to the water and mix. The hondashi powder might not dissolve. That’s fine.
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Put the mochiko and flour into a mixing bowl. Incorporate the dashi and then begin adding the grated nagaimo a couple tablespoons at a time. Mix as you go. You want the batter to be runny—much more so than pancake batter, similar to crepe batter, but not watery. I’m really bad about measuring things and usually just do it by texture, so I’m not sure how much nagaimo you should be adding. If you add all of it and it’s too thick, add a bit of water. If the batter is watery, just add a bit more flour or mochiko. Flour will make it heavier, mochiko will make it lighter, but also more likely not to gel together when you cook it, so use your judgement as to how much/which to add.
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<tr><td style="text-align: center;"><img alt="I should have taken the picture after getting the consistency right..." src="https://farm4.staticflickr.com/3908/14367955122_0da4719547_z.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the nagaimo and hondashi to the flour and combine. I should have waited until we got the right consistency before taking the picture, but oh well. Shoganai.</td></tr>
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Heat a griddle or large skillet to “hot”. We used one of those old school cast steel electric griddles that are amazing for making pancakes. I don’t remember exactly what temperature we set it, but something around 400F - 450F is probably good. If you are using the stove, get your skillet nice and hot to where a water droplet will float around.
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When the griddle is up to temperature, lightly oil the griddle with some high-temperature oil (not olive oil) and use a paper towel to spread it out.
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Use a ladle to spoon about 1/4c. of batter onto the griddle. Use the backside of the ladle to spread the batter out, crepe style. I recommend doing this off to one side of the griddle and not directly in the middle since you will want room to flip it.
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<tr><td style="text-align: center;"><img alt="Ladle the batter onto the griddle off to one side" src="https://farm6.staticflickr.com/5476/14367955722_0587d36653_z.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ladle the batter onto the griddle and then use the ladle to spread the batter into a thin, crepe-like shape.</td></tr>
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Pile a generous handful of shredded cabbage on top of the batter. I said a cup per serving in the ingredients list, but I probably use more than that since I have big hands and literally use a handful. Follow the cabbage by a layer of yakisoba—about half a “brick” if you’re using the prepackaged kind. Top the noodles with a few slices of pork belly. Some people like to add moyashi in addition to the cabbage, but I don’t like it as much, and since okonomiyaki is as *I* like it, I didn’t add any. But feel free to experiment with different ingredients.
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<tr><td style="text-align: center;"><img alt="You should definitely use more cabbage than this...Just saying." src="https://farm6.staticflickr.com/5550/14182808659_61fcecb542_z.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You probably want to use more cabbage than this. This is kind of weak.</td></tr>
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Let the pile cook for several minutes until the batter begins to brown on the bottom. The cabbage should also be cooking a bit.
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<tr><td style="text-align: center;"><img alt="Starting to brown on the bottom" src="https://farm4.staticflickr.com/3873/14369441235_4751f9129e_z.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork belly is yummy.</td></tr>
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Using two spatulas (I prefer the wide-faced type designed specifically for this purpose), one on either side of the pile, get under the batter and flip everything over so that the pork belly is on the bottom. Let this cook for another few minutes until the pork belly looks cooked through and most, if not all, of the fat is rendered so that it’s not chewy.
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When the pork belly looks cooked to your liking, crack an egg onto the empty side of the griddle and use a spatula to break the yolk and spread the egg evenly into a round, roughly the same size as the okonomiyaki pile.
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<tr><td style="text-align: center;"><img alt="Crack the yolk and spread it around" src="https://farm4.staticflickr.com/3862/14346343886_51b19cc7d7_z.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crack the egg onto the griddle and use a spatula to break the yolk, then spread the egg out to approximately the same size/shape as your okonomiyaki pile.</td></tr>
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Before the egg has a chance to set, use your two spatulas again to pick up the whole okonomiyaki pile and set it on top of the egg, crepe-side up, producing a sort of crepe-egg sandwich. Let it cook for another few seconds so the egg can fuse with everything else, but don’t let it cook so long that the egg becomes rubbery.
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<tr><td style="text-align: center;"><img alt="Place the pile on top of the egg before it sets" src="https://farm4.staticflickr.com/3858/14182874020_e54ac9576e_z.jpg" style="margin-left: auto; margin-right: auto; width: 80%;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Transferring the okonomiyaki onto the still-soft egg.</td></tr>
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Use the spatulas to remove everything from the griddle and flip it onto a plate, crepe-side down. Top with a generous amount of Kewpie and okonomiyaki sauce. Both bottles should come with a small squirt opening. I like to use these to create a cross-hatch pattern all the way across the top of the okonomiyaki. Add some benishoga and scallions for a little zing.
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Finally, sprinkle generous amounts of katsuobushi and tororo kombu on top. Watch in amazement as both the katsuobushi and kombu dance from the steam. Fun!
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<br />
Enjoy with cold sake or beer. Seriously, the saltiness and oiliness go perfectly with cold sake or beer.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4u0WH_-tyiM/UsmydNsVyUI/AAAAAAAAQ30/yuW-daiz1qw/s1600/IMG_2108.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-4u0WH_-tyiM/UsmydNsVyUI/AAAAAAAAQ30/yuW-daiz1qw/s1600/IMG_2108.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sake not optional.</td></tr>
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Namu amida butsu, itadakimasu!<br />
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8687267528879072067.post-19717114566640553272014-06-09T10:00:00.000-07:002014-06-09T10:00:00.948-07:00Faluda: A Burmese Summer Dessert Drink<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Note: This is a guest post by Emily Hue, c/o Keith Miyake</i><br />
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I’m a big fan of Foodjimoto so posting this one is a dream come true. I’m Keith’s partner’s, Emily. You guys know Keith. He and his sister, Lauren grew up with the Fujimotos. He’s that all around camping buddy, PhD student, and handy fixer of things. It’s been a long, cold winter in New York, where we live, so it’s nice to dream of a time when it was warm. When an ice cream dessert drink made sense.<br />
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To me, faluda is a Burmese/Indian dessert drink that ushered in summer time with my family after seemingly long rainy springs in Brooklyn. Made up of ice cream, bread pudding, and various kinds of gelatin and scented with rosewater, it's not for the faint of heart when it comes to sweetness. For special occasions such as birthdays or New Year's, this drink served as an incentive for me and my cousins to sit down, behave, and eat all the food on our plates just to get to the dessert.<br />
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After doing a bit of research on faluda, I found it's not only popular in Burma, India, and Pakistan, but also in Iran where it’s called Paloodeh. Not to mention the various diasporic populations that still make this drink to remind them of home.<br />
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The joy of faluda is that you can add whatever fixings you want to it according to taste. This recipe includes some specialty items. You can get them at a South Asian supermarket or dry goods store. Since we did our shopping near the Foodjimoto studio, a.k.a. the Fujimoto’s kitchen, we were able to find a South Asian market called India Emporium, located in a strip mall in La Puente, at 17365 E. Valley Blvd., La Puente, CA 91744 where we got these goodies. If you ask for these ingredients by name and follow up with “They’re for Faluda,” a knowing gentleman in the front will be nice enough to ring you up.<br />
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These are the ingredients you need from the South Asian market:<br />
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<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; text-align: left;">
From left to right: Rooh Afza, rose water, and basil seeds.</div>
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Rooh Afza: A non alcoholic citric concentrate that acts like a syrup used to flavor icy drinks including milkshakes and sherbet drinks throughout South/Southeast Asia and the Middle East.<br />
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Rosewater: like it sounds, rose-scented water that brings out the flavor of the faluda so that it’s not just sweet to eat, but sweet to smell.<br />
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Basil Seeds: you soak them over night and they puff up into 1 cm shaped beads that add the tiniest crunch to a mixed drink. Some folks prefer them instead of sago pearls.<br />
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Sago Pearls (pictured below): small starchy balls, similar to tapioca pearls, only smaller. They are used to add texture to desserts throughout much of Asia, as in the ABC drink found in Malaysian snack shops.<br />
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Here’s an up-close shot of the sago pearls so you can see how small they are!<br />
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Here are all of the ingredients you will need:<br />
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Some people like to include raisins; agar agar can be used instead of jello for less sweetness; basil seeds and sago pearls are interchangeable, or both can be used together. For me, if it’s a slightest bit too sweet then it’s perfect. This one is adapted from my mother’s recipe. I prefer no raisins and used jello instead of agar agar—they have similar prep. But flavored jello is sweeter compared to agar agar which is more for texture than for taste. Also, I include pictures of basil seeds in case you want to use them. I left them out the final recipe this time around because they need to soak overnight. <br />
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<h3>
Ingredients</h3>
Makes 4 to 6 servings (use approx. 10 oz glasses)<br />
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Bread pudding:<br />
4 eggs<br />
8 T sugar<br />
1/2 can of evaporated milk (half of a 6 oz Carnation’s can is fine)<br />
1/2 c. of milk<br />
10 slices of white bread (crusts off)<br />
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Faluda:<br />
Bread pudding as described above<br />
2 packets of Jell-O (whichever flavors/colors you want, I stuck with Orange and Lime); can substitute agar agar<br />
Vanilla ice cream (1 – 2 scoops per serving)<br />
1/4 packet of sago pearls (approx. 100g dry measure)<br />
Rooh Afza (approx. 1 t. per serving)<br />
Rose Weater (approx. 1/2 t. per serving)<br />
Raisins (optional; 1-2 t. per serving)<br />
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Preheat the oven up to 375°F<br />
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Take the crust off the slices of bread and then tear the slices into 2 inch pieces. Place these bread pieces in a 9"x12" baking dish.<br />
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Whisk together 4 eggs, mix in the evaporated milk and regular milk, and then add the sugar. Pour the egg mix over the bread pieces.<br />
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Use a spoon or your hands to fully combine the bread and egg mixture. Allow the bread to soak for 2 additional minutes.<br />
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Bake at 375°F for approximately 40 minutes or until golden brown. Remove the bread pudding from the oven and set aside to cool. After it has cooled, slice it into chunks small enough to fit in your serving cups.<br />
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While the bread pudding’s in the oven enter into sago phase. Pour the sago pearls into a prep bowl.<br />
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Fill up a saucepan halfway with water, set to boil. When the water is at a rolling boil, add the the sago pearls. Boil them for 1 minute and then transfer everything to a heat-safe bowl.<br />
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Cover with foil and allow it to sit for about 45 minutes. You’ll know they're ready when the sago pearls are mostly transparent. You should taste a couple to check. They should be slightly firm but not chalky. If you come up upon some chalkiness you may want to drain off the water as it cools and try to pour boiling water over the sago pearls one more time and let the pearls sit a while longer. When they are the right texture/transparency, transfer them to a sieve and rinse with cold water.<br />
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While you are waiting for the sago to soak, boil some additional water for the Jell-O. Follow the directions on the packet. You should have two to three colors/flavors at your disposal. I ended up with a lot of extra jello this time. I’d suggest only preparing half a Jell-O package unless you want to eat the rest of it separately.<br />
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Directions to plate/serve:</h3>
Start with a clear glass, approx. 10 oz. This is not a hard and fast rule I just think it looks decadent. My favorite part of making faluda is drizzling in the Rooh Afza and watching that neon red syrup turn everything else in the drink gradations of pink. A clear glass makes it easier to witness the magic.<br />
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Visualize this as the layering of a parfait.<br />
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Add 2 or 3 tablespooons of sago pearls<br />
Drizzle half a teaspoon of rose water into the glass<br />
Drizzle a teaspoon of Rooh Afza into the glass.<br />
Place a few cubes/chunks of bread pudding into the glass onto top of the sago pearls<br />
A few tablespoons of Jell-O on top of this <br />
Top off with two small-ish scoops of ice cream.<br />
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You can play with the ratio according to your taste, rooh afza makes things sweeter as do more jello and ice cream.<br />
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The last step is probably my favorite. As my mom would say, "YOU HAVE TO MIX IT!" Use a spoon or straw to mix the drink so that all the ingredients seem evenly dispersed. You should end up with a pinkish hue. Swirls of deeper pink are fine. Enjoy!<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8687267528879072067.post-83075359425723646282014-02-08T13:07:00.000-08:002014-02-08T13:07:54.115-08:00Creamy Spaghetti Squash Casserole<div class="noprint">
Do you ever see a beautiful photo of food and want to make that dish? That happened to me when I saw <a href="http://mylivingnutrition.com/2014/02/06/spagetti-squash-casserole/">Creamy Spaghetti Squash Casserole with Pastured Bacon, Garlic and Sage (Dairy Free)</a> on <a href="http://foodgawker.com/">Foodgawker</a> posted by Jody Engstrom from her blog, <a href="http://mylivingnutrition.com/">Living Nutrition</a>. It made me think of the Japanese word "oishisou" (that looks delicious). Go ahead, click through to her post and see what I mean. Doesn't that look <i><b>delicious</b></i>?!<br />
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<a href="http://2.bp.blogspot.com/-wGbWsqSHYiU/UvRiLCssAsI/AAAAAAAARpY/lmzivjjjpYI/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wGbWsqSHYiU/UvRiLCssAsI/AAAAAAAARpY/lmzivjjjpYI/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" height="640" width="640" /></a></div>
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I've had a spaghetti squash sitting in a wire basket in my kitchen for about...ah...two months. They last a long time. When I saw the photo--that's when I finally decided what I was going to make with it. It's a simple recipe, doesn't have a lot of ingredients--and resist the temptation to add butter or parmesan cheese--it doesn't need it. Really!</div>
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<a href="http://4.bp.blogspot.com/-v_rmRYBaCI4/UvRZXY49xII/AAAAAAAARnM/ZrsN-tlz1s4/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-v_rmRYBaCI4/UvRZXY49xII/AAAAAAAARnM/ZrsN-tlz1s4/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" height="640" width="640" /></a></div>
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<b><u>Creamy Spaghetti Squash Casserole</u></b></div>
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adapted from Jody Engstrom at <a href="http://mylivingnutrition.com/">mylivingnutrition.com</a></div>
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Serves 4-6<br />
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1 spaghetti squash, seeded and halved<br />
4-6 slices bacon (Jody uses pastured bacon)<br />
1/2 diced sweet onion<br />
2 cloves garlic, minced<br />
1 can of full fat, unsweetened coconut milk<br />
1 tablespoon fresh sage, finely chopped<br />
1 teaspoon salt or to taste<br />
1/2 teaspoon pepper or to taste<br />
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Cut the spaghetti squash in half and scrape out the seeds using a spoon, scraping out most of the fine strings.</div>
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<a href="http://1.bp.blogspot.com/-pH_Bsv8wnew/UvRZqpSHozI/AAAAAAAARnU/h4s9N1HMvE4/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pH_Bsv8wnew/UvRZqpSHozI/AAAAAAAARnU/h4s9N1HMvE4/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" height="426" width="640" /></a></div>
Place the squash cut side down on a baking sheet that has been sprayed with non-stick spray and put into a 400ºF oven for about 35-45 minutes or until the squash is tender.<br />
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<a href="http://3.bp.blogspot.com/-s6MoIen4YI8/UvRZu1lkQJI/AAAAAAAARnk/i-sHbJ7q-Go/s1600/Creamy+Spaghetti+Squash+Casserole-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-s6MoIen4YI8/UvRZu1lkQJI/AAAAAAAARnk/i-sHbJ7q-Go/s1600/Creamy+Spaghetti+Squash+Casserole-3.jpg" height="426" width="640" /></a></div>
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While the squash is baking, cook the bacon until crispy. I like to chop the bacon first, then fry it. Drain and set aside, reserving 1 tablespoon of the bacon grease to cook the onions and garlic.</div>
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<a href="http://4.bp.blogspot.com/-t9kjLd6Roag/UvRZ1Pb1yVI/AAAAAAAARn0/0fc0vDpmlA0/s1600/Creamy+Spaghetti+Squash+Casserole-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-t9kjLd6Roag/UvRZ1Pb1yVI/AAAAAAAARn0/0fc0vDpmlA0/s1600/Creamy+Spaghetti+Squash+Casserole-5.jpg" height="426" width="640" /></a></div>
This is fresh sage. Remove the leaves and mince enough to measure 1 tablespoon.<br />
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<a href="http://2.bp.blogspot.com/-kMungonkK7s/UvRZ3b6n8zI/AAAAAAAARn8/Xmr7ZOkMhGI/s1600/Creamy+Spaghetti+Squash+Casserole-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kMungonkK7s/UvRZ3b6n8zI/AAAAAAAARn8/Xmr7ZOkMhGI/s1600/Creamy+Spaghetti+Squash+Casserole-6.jpg" height="426" width="640" /></a></div>
I've got sage growing on a mound of dirt in my front yard under my pine tree. Looking at this photo reminds me I need to get out there and clean up my herb garden. I've got paperwhite narcissus growing there amongst the herbs and I've been trying to weed them out--but they keep coming back.<br />
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<a href="http://1.bp.blogspot.com/-fq9l0jK-vzA/UvRZysY38bI/AAAAAAAARns/21_HXwe4o3w/s1600/Creamy+Spaghetti+Squash+Casserole-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fq9l0jK-vzA/UvRZysY38bI/AAAAAAAARns/21_HXwe4o3w/s1600/Creamy+Spaghetti+Squash+Casserole-4.jpg" height="640" width="426" /></a></div>
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When the squash is tender and it has cooled a bit, scoop the meat of the squash into a large bowl. I first used a fork to separate the strings of the squash to turn them into 'spaghetti'.<br />
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<a href="http://3.bp.blogspot.com/-Af1-_EMF8QM/UvRZ7bOHL3I/AAAAAAAARoM/NPdeST8zLpg/s1600/Creamy+Spaghetti+Squash+Casserole-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Af1-_EMF8QM/UvRZ7bOHL3I/AAAAAAAARoM/NPdeST8zLpg/s1600/Creamy+Spaghetti+Squash+Casserole-8.jpg" height="426" width="640" /></a></div>
This is why they call it spaghetti squash!<br />
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<a href="http://2.bp.blogspot.com/-v4pKYdYWjsY/UvRZ-XM6smI/AAAAAAAARoU/TRvY95PVbiE/s1600/Creamy+Spaghetti+Squash+Casserole-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-v4pKYdYWjsY/UvRZ-XM6smI/AAAAAAAARoU/TRvY95PVbiE/s1600/Creamy+Spaghetti+Squash+Casserole-9.jpg" height="426" width="640" /></a></div>
This is the coconut milk I bought. I like to have some in the pantry--it comes in handy. I think it's best to find one without a lot of extra added ingredients. This one just listed coconut and water.<br />
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Pour the coconut milk into the bowl with the other ingredients and mix well. I added a little more coconut milk to moisten the mixture because I thought it was a little dry, but I think it would be just fine to add a little water since the coconut milk is so rich. No sense in opening another can/box like I did--this time.<br />
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<a href="http://2.bp.blogspot.com/-lBBh2y92HFA/UvRaOdWUMNI/AAAAAAAARo0/pc5FN8F2C4U/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lBBh2y92HFA/UvRaOdWUMNI/AAAAAAAARo0/pc5FN8F2C4U/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" height="426" width="640" /></a></div>
Mix well and pour into a baking dish (sprayed with non-stick cooking spray) and bake at 400 for 50 min-1 hour, or until browned on top.<br />
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<a href="http://4.bp.blogspot.com/-USP4n0eU0f0/UvRaRnrQdAI/AAAAAAAARo8/MYrZBJfSO6E/s1600/Creamy+Spaghetti+Squash+Casserole-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-USP4n0eU0f0/UvRaRnrQdAI/AAAAAAAARo8/MYrZBJfSO6E/s1600/Creamy+Spaghetti+Squash+Casserole-2.jpg" height="426" width="640" /></a></div>
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I saved a little bit of the bacon to sprinkle on top and so my bacon lovers can add a little bit more to their serving.</div>
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<a href="http://2.bp.blogspot.com/-RaCezkJXsoI/UvZ8d97I2WI/AAAAAAAARwc/xZhwar9_TyI/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RaCezkJXsoI/UvZ8d97I2WI/AAAAAAAARwc/xZhwar9_TyI/s1600/Creamy+Spaghetti+Squash+Casserole.jpg" height="426" width="640" /></a></div>
I have to say--this dish was <i>delicious</i>! I too, have just had spaghetti squash with marinara--not something I get excited about--but I <i>really</i> liked it in this casserole. Take a look at the other recipes on <a href="http://mylivingnutrition.com/">mylivingnutrition.com</a>. I was pleasantly surprised to see that the <a href="http://mylivingnutrition.com/2014/01/22/the-perfect-work-lunch-frittata-in-a-jar/">breakfast frittata in a jar</a> that I've been wanting to try is from the same website. I'm excited to try something else--there's so much that looks delicious as well as being healthy!<br />
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<a href="http://1.bp.blogspot.com/-HL3dHFFmch8/UvRaEGKKYAI/AAAAAAAARos/YDOtPyuExaA/s1600/Creamy+Spaghetti+Squash+Casserole-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HL3dHFFmch8/UvRaEGKKYAI/AAAAAAAARos/YDOtPyuExaA/s1600/Creamy+Spaghetti+Squash+Casserole-12.jpg" height="426" width="640" /></a></div>
Itadakimasu!<br />
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When I was making this dish, I thought of my friend Jen, thinking--she's really going to like this! She likes to eat healthy and clean. She has a spaghetti squash recipe she cooks in the crock pot.<br />
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Jen's also an athlete. She recently ran a half-marathon!<br />
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<a href="http://2.bp.blogspot.com/-tXEn0PS9B8w/UvaJnGx2UBI/AAAAAAAARw8/YqIfHZ_-L5c/s1600/Jen+half+marathon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tXEn0PS9B8w/UvaJnGx2UBI/AAAAAAAARw8/YqIfHZ_-L5c/s1600/Jen+half+marathon.png" height="320" width="317" /></a></div>
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Remember Jen & Bobby? You saw them in my <a href="http://www.foodjimoto.com/2013/03/takikomi-brown-rice.html">Takikomi Brown Rice</a> post--they're part of my friend <a href="http://www.foodjimoto.com/2011/07/grandma-kimbros-2-layer-cheesecake.html">Sue</a>'s family.</div>
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<a href="http://2.bp.blogspot.com/--CCe1Z8x-tE/UUtU9-TFvQI/AAAAAAAAOdw/-ESDXHX9fSE/s1600/Godinez+IMG_8702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--CCe1Z8x-tE/UUtU9-TFvQI/AAAAAAAAOdw/-ESDXHX9fSE/s1600/Godinez+IMG_8702.jpg" height="426" width="640" /></a></div>
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Last year, at about this time, they were visiting from North Carolina for <a href="http://www.foodjimoto.com/2013/02/chawanmushi-savory-egg-custard.html">Rick & Jessica's wedding</a>. Bobby was coaching football at a college there, and now their family is back here living in Southern California. We're all happy to have them back! </div>
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Look how much <a href="http://www.foodjimoto.com/2011/03/quesadillas.html">Payton</a> & <a href="http://www.foodjimoto.com/2013/03/takikomi-brown-rice.html">Avery</a> have grown!</div>
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<a href="http://4.bp.blogspot.com/-VD3basLbDnU/UvaIO3b456I/AAAAAAAARws/iavtUz86YnE/s1600/Payton+%2526+Avery+Christmas+13.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VD3basLbDnU/UvaIO3b456I/AAAAAAAARws/iavtUz86YnE/s1600/Payton+%2526+Avery+Christmas+13.png" height="636" width="640" /></a></div>
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Now Bobby is coaching football and basketball at Victor Valley College. It doesn't seem so long ago that Bobby was playing basketball with my son Rick.<br />
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<a href="http://3.bp.blogspot.com/-M0pp5lXriw0/UvaV6tPNbvI/AAAAAAAARyM/HGvmWKIfCxI/s1600/Rick+Sabers+Coach+Jeff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-M0pp5lXriw0/UvaV6tPNbvI/AAAAAAAARyM/HGvmWKIfCxI/s1600/Rick+Sabers+Coach+Jeff.jpg" height="500" width="640" /></a></div>
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Take a lot of pictures--they grow up fast!</div>
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<b><u>Creamy Spaghetti Squash Casserole</u></b></div>
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adapted from Jody Engstrom at <a href="http://mylivingnutrition.com/">mylivingnutrition.com</a></div>
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Serves 4-6</div>
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1 spaghetti squash, seeded and halved</div>
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4-6 slices bacon (Jody uses pastured bacon)</div>
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1/2 diced sweet onion</div>
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2 cloves garlic, minced</div>
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1 can of full fat, unsweetened coconut milk</div>
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1 tablespoon fresh sage, finely chopped</div>
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1 teaspoon salt or to taste</div>
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1/2 teaspoon pepper or to taste</div>
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1. Cut the spaghetti squash in half and scrape out the seeds using a spoon. Place the squash cut side down on a baking sheet that has been sprayed with non-stick cooking spray and put into a 400ºF oven for about 35-45 minutes or until the squash is tender.</div>
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2. While the squash is baking, cook the bacon until crispy. Drain and set aside, reserving 1 tablespoon of the bacon grease to cook the onions and garlic. Cook the onions and garlic until translucent.</div>
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3. Chop bacon and set aside. (Omit if you chopped your bacon before cooking.)</div>
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4. When squash has cooled, using a fork, string the spaghetti squash and put into a large bowl. Add the rest of the ingredients and mix well.</div>
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5. Bake at 400ºF for 50 minutes to 1 hour, or until browned on top.</div>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8687267528879072067.post-77123181101043612012014-02-05T11:02:00.000-08:002014-02-05T11:02:05.263-08:00Spicy Sashimi with Umeboshi on Crispy Renkon<div class="noprint">
Have you ever had renkon chips? Renkon is lotus root. The only time I remember eating renkon when I was little was on New Year's Day--my grandmother said it was traditional--you ate it "so you can see the future". Renkon is also in <a href="http://www.foodjimoto.com/2011/01/nishime-japanese-stew.html">nishime</a> and <a href="http://www.foodjimoto.com/2011/12/umani-japanese-stew-with-vegetables.html">umani</a>--but I've never had it fried and crispy. <a href="http://justonecookbook.com/about/">Namiko Chen</a> over at <a href="http://justonecookbook.com/recipes/renkon-chips/">Just One Cookbook</a> has a great tutorial on making renkon chips. If you want to cook anything Japanese, you can most likely find it on Just One Cookbook.<br />
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<a href="http://1.bp.blogspot.com/-H8LSTCyyPLk/Uu6BlcQ9TiI/AAAAAAAARjc/8CpstYZkP_Q/s1600/Sashimi+with+Crispy+Renkon-20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-H8LSTCyyPLk/Uu6BlcQ9TiI/AAAAAAAARjc/8CpstYZkP_Q/s1600/Sashimi+with+Crispy+Renkon-20.jpg" height="640" width="640" /></a></div>
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My daughter sent me this photo of a dish she was eating at the restaurant <a href="http://www.hardrockhotel.com/las-vegas-restaurants/nobu">Nobu, in the Hard Rock Hotel in Las Vegas</a>, and wanted me to try to make. I had no idea of what it tasted like--which was probably a good thing--it made me use my imagination. What would I WANT it to taste like?<br />
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<a href="http://1.bp.blogspot.com/-8v-xC88doKs/UvBdMZsrUmI/AAAAAAAARj8/dyP7NmGqgyI/s1600/photo-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8v-xC88doKs/UvBdMZsrUmI/AAAAAAAARj8/dyP7NmGqgyI/s1600/photo-28.jpg" height="300" width="400" /></a></div>
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My imagination led me to shiso and umeboshi, my favorite Japanese flavors and another favorite flavor, jalapeños--the result is this Spicy Sashimi with Umeboshi on Crispy Renkon.</div>
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<a href="http://3.bp.blogspot.com/-f94tNBulwwY/Uu6BiISZdrI/AAAAAAAARjM/9y3onh5j4Io/s1600/Sashimi+with+Crispy+Renkon-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-f94tNBulwwY/Uu6BiISZdrI/AAAAAAAARjM/9y3onh5j4Io/s1600/Sashimi+with+Crispy+Renkon-18.jpg" height="426" width="640" /></a></div>
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You might remember this package of Butsugiri (cut in pieces) Wild, USA Sashimi--like the one I bought at Marukai for my <a href="http://www.foodjimoto.com/2013/04/spicy-tuna-with-crispy-rice.html">Spicy Tuna on Crispy Rice</a> post. The cost was under $5 for less than a quarter of a pound. Be sure to ask the man behind the counter which packages are ahi tuna.<br />
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<a href="http://2.bp.blogspot.com/-tlVSAV7c0gw/Uu6BLtV1MhI/AAAAAAAARh8/ALtMkUPoJPs/s1600/Sashimi+with+Crispy+Renkon-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tlVSAV7c0gw/Uu6BLtV1MhI/AAAAAAAARh8/ALtMkUPoJPs/s1600/Sashimi+with+Crispy+Renkon-8.jpg" height="640" width="426" /></a></div>
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<b><u>Spicy Sashimi with Umeboshi on Crispy Renkon</u></b></div>
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Makes approximately 20 pieces</div>
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<b>Ingredients:</b></div>
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1/4 lb. ahi butsugiri tuna, diced</div>
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1/2 to 1 teaspoon umeboshi paste</div>
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1 teaspoon to 1/2 finely minced jalapeño pepper</div>
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20 shiso leaves</div>
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1 teaspoon shoyu</div>
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1 piece fresh renkon</div>
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1 teaspoon vinegar</div>
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oil for frying</div>
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optional: kaiware (daikon sprouts) for garnish</div>
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If you have umeboshi at home, you can finely mince into a paste 1 whole umeboshi. If you don't, my suggestion is to buy the umeboshi paste in the red tube--it's a lot smaller portion than the umeboshi paste in the larger, clear bottle. In my <a href="http://www.foodjimoto.com/2011/04/stuffed-chicken-rolls-with-shiso.html">Stuffed Chicken Rolls with Shiso and Umeboshi</a> post, I explain umeboshi a bit further.<br />
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If you don't care for the umeboshi taste, you can simply mix the jalapeño with some thinly sliced green onions, sesame seeds and a teaspoon of sesame oil and shoyu.</div>
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<a href="http://2.bp.blogspot.com/-l4RxJGNPNMg/Uu6BNVX8LtI/AAAAAAAARiE/UXpSJ6FdI6Y/s1600/Sashimi+with+Crispy+Renkon-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-l4RxJGNPNMg/Uu6BNVX8LtI/AAAAAAAARiE/UXpSJ6FdI6Y/s1600/Sashimi+with+Crispy+Renkon-9.jpg" height="426" width="640" /></a></div>
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I diced the butsugiri tuna pretty small and mixed it with 1/4 teaspoon umeboshi paste and 1 teaspoon finely minced jalapeño. The ume taste wasn't apparent (to me) with such a small amount, even though the umeboshi paste is strong, so I added another 1/4 teaspoon of umeboshi paste and then added 1 teaspoon of shoyu (soy sauce). 1/2 teaspoon umeboshi paste gives it a subtle ume taste--if you like umeboshi, I'd add 1 teaspoon total. </div>
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My husband doesn't like too much heat, so I took the seeds and veins out of the jalapeño and only added 1 teaspoon, but if I was making it for my parents who love jalapeños, I'd add half a jalapeño, seeds & all.</div>
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Refrigerate the sashimi until ready to use.</div>
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<a href="http://1.bp.blogspot.com/-HupQmHqqHlk/Uu6BPNm7RyI/AAAAAAAARiM/Eu34EX38Zwg/s1600/Sashimi+with+Crispy+Renkon-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HupQmHqqHlk/Uu6BPNm7RyI/AAAAAAAARiM/Eu34EX38Zwg/s1600/Sashimi+with+Crispy+Renkon-10.jpg" height="426" width="640" /></a></div>
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This is fresh renkon.<br />
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<a href="http://2.bp.blogspot.com/-VtFHAoEkihI/Uu6BEUm1R6I/AAAAAAAARhU/jw-bH_ZPgjU/s1600/Sashimi+with+Crispy+Renkon-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VtFHAoEkihI/Uu6BEUm1R6I/AAAAAAAARhU/jw-bH_ZPgjU/s1600/Sashimi+with+Crispy+Renkon-3.jpg" height="425" width="640" /></a></div>
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I bought this at Marukai market, and this is how it was packaged. </div>
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<a href="http://4.bp.blogspot.com/--WQbE7C_Xd0/Uu6BBRmLPMI/AAAAAAAARhE/Hh-aB8WEVmw/s1600/Sashimi+with+Crispy+Renkon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--WQbE7C_Xd0/Uu6BBRmLPMI/AAAAAAAARhE/Hh-aB8WEVmw/s1600/Sashimi+with+Crispy+Renkon.jpg" height="640" width="426" /></a></div>
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If you can only find this poached, processed renkon, it works too, but it doesn't come out quite as crispy.<br />
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<a href="http://4.bp.blogspot.com/-O0JQcpM6i-4/Uu6BDH5Sb4I/AAAAAAAARhM/6bQSikDHYrI/s1600/Sashimi+with+Crispy+Renkon-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-O0JQcpM6i-4/Uu6BDH5Sb4I/AAAAAAAARhM/6bQSikDHYrI/s1600/Sashimi+with+Crispy+Renkon-2.jpg" height="640" width="640" /></a></div>
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I peeled the renkon, but Nami doesn't. I peeled it because that's how I was taught, but you really don't need to peel them when you're frying them.<br />
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<a href="http://4.bp.blogspot.com/-tA8WrtLDJQc/Uu6BGL6PzSI/AAAAAAAARhc/--EkKinE9bQ/s1600/Sashimi+with+Crispy+Renkon-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tA8WrtLDJQc/Uu6BGL6PzSI/AAAAAAAARhc/--EkKinE9bQ/s1600/Sashimi+with+Crispy+Renkon-4.jpg" height="426" width="640" /></a></div>
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Slice the renkon thinly, about 1/8 of an inch, put the slices into a bowl of cold water for about 5 minutes, adding 1 teaspoon vinegar to keep the renkon from turning brown. I tried slicing them with a mandolin kitchen tool, but the slices came out broken. I'm going to have to work on my technique.<br />
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If you buy the processed renkon, there's no need to soak them.<br />
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<a href="http://3.bp.blogspot.com/-qzbKAuzKt04/Uu6BHjVmubI/AAAAAAAARhk/MdqSa3jgvLY/s1600/Sashimi+with+Crispy+Renkon-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qzbKAuzKt04/Uu6BHjVmubI/AAAAAAAARhk/MdqSa3jgvLY/s1600/Sashimi+with+Crispy+Renkon-5.jpg" height="426" width="640" /></a></div>
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Drain and blot the excess water from the renkon slices with paper towels or a clean kitchen towel.<br />
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<a href="http://4.bp.blogspot.com/-iMo0OnYufGs/Uu6BKQN29pI/AAAAAAAARh0/S2BhHkir-aM/s1600/Sashimi+with+Crispy+Renkon-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iMo0OnYufGs/Uu6BKQN29pI/AAAAAAAARh0/S2BhHkir-aM/s1600/Sashimi+with+Crispy+Renkon-7.jpg" height="426" width="640" /></a></div>
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Heat oil over medium heat until about 350ºF and fry renkon slices until crisp.<br />
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<a href="http://1.bp.blogspot.com/-5vtxO78xFY4/Uu6BR__udFI/AAAAAAAARiU/ULn5OO04OXQ/s1600/Sashimi+with+Crispy+Renkon-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5vtxO78xFY4/Uu6BR__udFI/AAAAAAAARiU/ULn5OO04OXQ/s1600/Sashimi+with+Crispy+Renkon-11.jpg" height="426" width="640" /></a></div>
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Fry them until they're hardly bubbling, that's when they're crispy--like making tortilla chips. The fresh renkon will turn a golden color and the packaged renkon will come out more white. Be sure to try one--so you can tell if you're frying them until they're crispy.<br />
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<a href="http://1.bp.blogspot.com/-RIapvEJKpcg/Uu6BXvPuRzI/AAAAAAAARik/AOoVzwDWoTg/s1600/Sashimi+with+Crispy+Renkon-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RIapvEJKpcg/Uu6BXvPuRzI/AAAAAAAARik/AOoVzwDWoTg/s1600/Sashimi+with+Crispy+Renkon-13.jpg" height="426" width="640" /></a></div>
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These are the fresh, fried renkon chips, sprinkled with furikake nori. They make a great snack.<br />
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<a href="http://2.bp.blogspot.com/-GkgPkEcmJPw/Uu6BZtXwA3I/AAAAAAAARis/cMKW5vdE2BU/s1600/Sashimi+with+Crispy+Renkon-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GkgPkEcmJPw/Uu6BZtXwA3I/AAAAAAAARis/cMKW5vdE2BU/s1600/Sashimi+with+Crispy+Renkon-14.jpg" height="426" width="640" /></a></div>
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This is the difference between the fresh on the left, and the packaged renkon, on the right. This one I sprinkled with himalayan salt--skip the kelp granules--I thought it was my bottle of aonori!<br />
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<a href="http://1.bp.blogspot.com/--Tw468rVjQ4/Uu6Bb3pkzgI/AAAAAAAARi0/RLRJghFPZtE/s1600/Sashimi+with+Crispy+Renkon-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--Tw468rVjQ4/Uu6Bb3pkzgI/AAAAAAAARi0/RLRJghFPZtE/s1600/Sashimi+with+Crispy+Renkon-15.jpg" height="640" width="640" /></a></div>
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Back to the sashimi--Take the sashimi mixture out of the refrigerator, taste and adjust seasoning--I added a little bit more shoyu. Put the crispy renkon slices on a shiso leaf and put a generous teaspoon or two of the sashimi mixture on the renkon--dividing the sashimi mixture amongst the 20 pieces. Garnish with daikon sprout tops.</div>
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<a href="http://2.bp.blogspot.com/-Au5VAdu3PiE/Uu6Bf8n8k-I/AAAAAAAARjE/hxj0iM3ulhg/s1600/Sashimi+with+Crispy+Renkon-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Au5VAdu3PiE/Uu6Bf8n8k-I/AAAAAAAARjE/hxj0iM3ulhg/s1600/Sashimi+with+Crispy+Renkon-17.jpg" height="426" width="640" /></a></div>
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Itadakimasu!<br />
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<a href="http://3.bp.blogspot.com/-Fd7Tn5VRxPE/Uu6BpPdynYI/AAAAAAAARjs/wBTfpeszN6U/s1600/Sashimi+with+Crispy+Renkon-22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Fd7Tn5VRxPE/Uu6BpPdynYI/AAAAAAAARjs/wBTfpeszN6U/s1600/Sashimi+with+Crispy+Renkon-22.jpg" height="640" width="640" /></a></div>
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***</div>
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Remember the vegetables I planted in my <a href="http://www.foodjimoto.com/2013/10/maple-miso-dijon-salmon.html">Maple Miso Dijon Salmon</a> post? They're growing--and I've planted more. This is cabbage. It's small, but I think it's ready to pick.<br />
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<a href="http://2.bp.blogspot.com/-UMe2LtRiyu4/UvFdTlw12gI/AAAAAAAARl0/byNfPxyN2Fg/s1600/Homegrown+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UMe2LtRiyu4/UvFdTlw12gI/AAAAAAAARl0/byNfPxyN2Fg/s1600/Homegrown+vegetables.jpg" height="426" width="640" /></a></div>
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We've been eating the kale--picking off the leaves as needed. We did that with the romaine, too. The romaine is finished--it grew really fast since we've been having such hot weather for winter, but we still ate a good amount of romaine.</div>
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<a href="http://3.bp.blogspot.com/-CdA2fkADRUU/UvFdYvpCJaI/AAAAAAAARmE/_Vp2UpHf0Po/s1600/Homegrown+vegetables-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-CdA2fkADRUU/UvFdYvpCJaI/AAAAAAAARmE/_Vp2UpHf0Po/s1600/Homegrown+vegetables-3.jpg" height="426" width="640" /></a></div>
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I didn't have a lot of success with my cauliflower. I was expecting to get big, nice heads--like I see in the grocery store--but they were small. The hot weather made some of them look like they blew up!</div>
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<a href="http://3.bp.blogspot.com/-kJI77N8EI0Y/UvFddC10-7I/AAAAAAAARmU/g0045xnyNyE/s1600/Homegrown+vegetables-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kJI77N8EI0Y/UvFddC10-7I/AAAAAAAARmU/g0045xnyNyE/s1600/Homegrown+vegetables-5.jpg" height="426" width="640" /></a></div>
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I've got some new vegetables going--this is swiss chard.<br />
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<a href="http://3.bp.blogspot.com/-KKMhxq7Vl5w/UvFdV2KPkpI/AAAAAAAARl8/oUG9Pmd3b3g/s1600/Homegrown+vegetables-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KKMhxq7Vl5w/UvFdV2KPkpI/AAAAAAAARl8/oUG9Pmd3b3g/s1600/Homegrown+vegetables-2.jpg" height="426" width="640" /></a></div>
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Arugula. It's got a nice, spicy peppery flavor--delicious!<br />
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<a href="http://4.bp.blogspot.com/-zdxp6li1Ywo/UvFda65-_NI/AAAAAAAARmM/8wl4yhXVxys/s1600/Homegrown+vegetables-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zdxp6li1Ywo/UvFda65-_NI/AAAAAAAARmM/8wl4yhXVxys/s1600/Homegrown+vegetables-4.jpg" height="426" width="640" /></a></div>
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I just planted some broccoli. Maybe we'll get some cooler weather and it will grow nicely. My mom grew broccoli and she said the taste was incredible.<br />
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<a href="http://3.bp.blogspot.com/-Kp13iSWPHhM/UvFdfXNkhaI/AAAAAAAARmc/-idp7Ka_QZ4/s1600/Homegrown+vegetables-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Kp13iSWPHhM/UvFdfXNkhaI/AAAAAAAARmc/-idp7Ka_QZ4/s1600/Homegrown+vegetables-6.jpg" height="426" width="640" /></a></div>
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This one is collards. I wonder if it will get HUGE like the collard greens in the store.<br />
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<a href="http://1.bp.blogspot.com/-JTcRWTvJyRs/UvFdhRdqxlI/AAAAAAAARmk/0ItX1UmR83E/s1600/Homegrown+vegetables-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JTcRWTvJyRs/UvFdhRdqxlI/AAAAAAAARmk/0ItX1UmR83E/s1600/Homegrown+vegetables-7.jpg" height="426" width="640" /></a></div>
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We planted this little tree last year. I was afraid it had died--it's never a good idea to plant fruit trees in the grass, they'll get too much water--but there didn't seem to be a place in the non-grassy areas, so it got planted there. It bloomed! I was worried that the flowers wouldn't get pollinated--the person that helped me at <a href="http://sgnurserynews.com/site/">San Gabriel Nursery</a> where I bought it said that it needs an apricot tree nearby for pollination--but my apricot tree still isn't even budding. NONE of my other fruit trees are budding yet. I kept thinking I should have gone to the nursery to get some branches of apricot trees that are blooming to put next to my little tree for pollination like they advised. But I didn't.</div>
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But look! There are 5 small fruits! HOORAY!<br />
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There must have been an apricot tree blooming somewhere in my neighborhood. This tree is a Japanese UME tree--someday I'm going to be able to make my own umeboshi!<br />
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<a href="http://1.bp.blogspot.com/-H8LSTCyyPLk/Uu6BlcQ9TiI/AAAAAAAARjc/8CpstYZkP_Q/s1600/Sashimi+with+Crispy+Renkon-20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-H8LSTCyyPLk/Uu6BlcQ9TiI/AAAAAAAARjc/8CpstYZkP_Q/s1600/Sashimi+with+Crispy+Renkon-20.jpg" height="320" width="320" /></a></div>
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<b><u>Spicy Sashimi with Umeboshi on Crispy Renkon</u></b></div>
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Makes approximately 20 pieces</div>
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<b>Ingredients:</b></div>
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1/4 lb. ahi butsugiri tuna, diced</div>
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1/2 to 1 teaspoon umeboshi paste</div>
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1 teaspoon to 1/2 finely minced jalapeño pepper</div>
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20 shiso leaves</div>
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1 teaspoon shoyu</div>
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1 piece fresh renkon</div>
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1 teaspoon vinegar</div>
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oil for frying</div>
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optional: kaiware (daikon sprouts) for garnish</div>
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1. Dice butsugiri tuna and place into a bowl. Add umeboshi paste, jalapeño and shoyu. Mix gently. Refrigerate until ready to use.</div>
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2. Slice renkon and put into a bowl of cold water with 1 teaspoon vinegar if you are using fresh--skip this step if you are using poached renkon. Pat slices dry with paper towels.</div>
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3. Fry in 350ºF hot oil until crisp, drain on wire rack.</div>
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4. Take tuna mixture out of the refrigerator. Taste and adjust seasonings. Place crispy renkon on a shiso leaf and top with a generous teaspoonful of tuna mixture. Garnish with kaiware (daikon) sprout tops if desired.</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8687267528879072067.post-48234646918936566932014-02-01T14:16:00.000-08:002014-02-01T14:16:22.127-08:00Chicken Pot Pie<div class="no print">
I love chicken pot pie. I grew up eating frozen chicken pot pie--we only got to have it when my parents went out for the evening. My brothers, sister and I thought it was a real treat. The <i>real</i> treat is the chicken pot pie you make at home--it tastes the best.<br />
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<a href="http://4.bp.blogspot.com/-HPQft265zQc/UucxSP593GI/AAAAAAAARdk/wbyIFnVopoQ/s1600/Chicken+Pot+Pie+IMG_2329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HPQft265zQc/UucxSP593GI/AAAAAAAARdk/wbyIFnVopoQ/s1600/Chicken+Pot+Pie+IMG_2329.jpg" height="640" width="640" /></a></div>
If you use a rotisserie or leftover chicken and a prepared, purchased pie crust, you can save a lot of time and energy. Or, make them the day ahead.<br />
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<a href="http://3.bp.blogspot.com/-QG1EkPql-i8/UucqXsnrWKI/AAAAAAAARcA/xwlJxI4fGFA/s1600/Chicken+Pot+Pie+IMG_2272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QG1EkPql-i8/UucqXsnrWKI/AAAAAAAARcA/xwlJxI4fGFA/s1600/Chicken+Pot+Pie+IMG_2272.jpg" height="426" width="640" /></a></div>
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<b>Chicken Pot Pie</b></div>
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serves 6 to 8</div>
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2 Tablespoons olive oil (or butter), plus 1 T butter</div>
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2 cloves garlic, minced</div>
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1 medium sweet onion, diced</div>
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3 cups diced celery</div>
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3 cups chopped carrots</div>
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1 cup diced potatoes</div>
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1 cup peas</div>
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1 lb. mushrooms, sliced</div>
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1/4 cup all-purpose flour</div>
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4-6 cups chicken stock</div>
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1 bay leaf</div>
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4 cups cooked chicken, cut or shredded into bite-sized pieces</div>
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1 cup heavy cream</div>
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2 tablespoons corn starch, if needed</div>
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1 teaspoon dried thyme</div>
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salt and pepper to taste</div>
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2 prepared pie crusts</div>
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1 egg plus 1 Tablespoon milk</div>
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<a href="http://3.bp.blogspot.com/-prZVEACTx5I/UucqayMjeJI/AAAAAAAARcI/M8O7vbw6rk0/s1600/Chicken+Pot+Pie+IMG_2278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-prZVEACTx5I/UucqayMjeJI/AAAAAAAARcI/M8O7vbw6rk0/s1600/Chicken+Pot+Pie+IMG_2278.jpg" height="426" width="640" /></a></div>
Chop all vegetables. I think it's a good idea to use any vegetables you might have as leftovers too.<br />
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Saute the vegetables, minus the peas, in 2 tablespoons olive oil or butter until softened but not browned, about 10 minutes. Remove from pot and set aside. Then saute the mushrooms in 1 tablespoon butter until lightly browned. Return vegetables to the pot and add 1/4 cup flour and stir until well-combined, about 1 minute over medium heat. </div>
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Add chicken broth, stirring constantly, and bring to simmer. Add bay leaf, dried thyme and season with salt and pepper.<br />
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Add cooked chicken, peas and cream, return pot to simmer. Adjust thickness of broth if necessary--in a cup, mix 2 tablespoons cornstarch with 2 tablespoons water--add a little at a time to pot, while stirring, to thicken gravy. Cook for a few minutes more to cook the cornstarch. Taste and adjust seasoning.<br />
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Next, the pie crust. My friend <a href="http://www.foodjimoto.com/2011/02/peanut-butter-jam-mochi.html">Laura</a> gave me a recipe for pie crust years and years ago and I'm still using it. I make it in the food processor so it's easy. Put 3 cups all-purpose flour into the processor bowl with 1 teaspoon baking powder, 1 teaspoon salt and 1 1/3 cups shortening. Pulse, sparingly, until shortening is cut into the flour--it only takes a few short pulses. Transfer dough into another bowl and add 1 egg, 5 tablespoons of ice-cold water and 1 tablespoon vinegar. Mix gently until combined. Divide into three balls and refrigerate.<br />
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Using prepared or homemade pie crust, roll out dough between two pieces of waxed or parchment paper to about 1/4 inch. I found an ochawan (a rice bowl) that was about the right size for the ramekins--with a little bit of crust draping over the edge.<br />
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<a href="http://2.bp.blogspot.com/-1_Ho8KjkJ9I/Uucr88nmFwI/AAAAAAAARcc/vbYSpNzUDRQ/s1600/Chicken+Pot+Pie+IMG_2302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1_Ho8KjkJ9I/Uucr88nmFwI/AAAAAAAARcc/vbYSpNzUDRQ/s1600/Chicken+Pot+Pie+IMG_2302.jpg" height="426" width="640" /></a></div>
Cut pie crust to size of ramekins plus about 1-inch. Make 1 pie crust for each ramekin.<br />
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Fill ramekins. Moisten edge of ramekins and place pie crust on top, pressing gently to seal. Cut 4 slits into crust and garnish with thyme leaves. In a small bowl, beat 1 egg with 1 tablespoon milk. Lightly brush over crusts. This will give the crusts a golden-brown color.<br />
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Place ramekins on baking sheet and bake in 400ºF oven for 30 to 40 minutes or until golden brown and filling is bubbling.<br />
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While the chicken pot pies are baking, I clean up the kitchen.<br />
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Itadakimasu!<br />
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Meet Kelly and Erik. They're friends--and also relatives. Kelly must be in about 1st grade in this photo, and Erik in 3rd.</div>
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<a href="http://1.bp.blogspot.com/-iJKuhcwdecE/Uu1XDiSvW9I/AAAAAAAARfY/eTr2ulG9QNU/s1600/Erik+%2526+Kelly+1988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iJKuhcwdecE/Uu1XDiSvW9I/AAAAAAAARfY/eTr2ulG9QNU/s1600/Erik+%2526+Kelly+1988.jpg" height="486" width="640" /></a></div>
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It's been a lot of fun watching them grow into adults. You might remember Kelly from my <a href="http://www.foodjimoto.com/2011/12/beef-dip-sandwiches.html">Beef Dip Sandwiches</a> post. Kelly is talented at thrifting. She combs the thrift stores for items she can modify into things she can use.<br />
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Erik is an artist. He has always loved drawing and worked for a company doing marketing and designs for clothing. Now he's started a business called <a href="http://www.cloudkickersociety.com/">Cloud Kicker Society</a>--a lifestyle brand for the Vapers. The website is coming soon.<br />
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He also loves music and used to be a DJ. Erik is soft-spoken and funny. He can cook, too.<br />
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<a href="http://2.bp.blogspot.com/-asKaWr0G7xs/Uu1YJmEQSPI/AAAAAAAARfg/WC41ggr46qo/s1600/Erik+%2526+Kelly+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-asKaWr0G7xs/Uu1YJmEQSPI/AAAAAAAARfg/WC41ggr46qo/s1600/Erik+%2526+Kelly+2.jpg" height="640" width="432" /></a></div>
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Erik and Kelly's mother, Meg, recently retired and the whole family celebrated her retirement and birthday at a gathering over the weekend.</div>
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<a href="http://3.bp.blogspot.com/-pV_iA1WMh4c/Uu1aFH2TJmI/AAAAAAAARfw/-KYN2A6HCFI/s1600/Kelly%252C+Meg+%2526+Erik+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pV_iA1WMh4c/Uu1aFH2TJmI/AAAAAAAARfw/-KYN2A6HCFI/s1600/Kelly%252C+Meg+%2526+Erik+edit.jpg" height="640" width="640" /></a></div>
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Every month, this part of our family has a gathering. The get-togethers are so much fun and insure that the family will all know one another and stay close.<br />
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The parties have a theme for the pot-luck dinners--which adds more fun seeing and tasting what everyone makes. You might remember the Cajun-themed dinner featured on my <a href="http://www.foodjimoto.com/2012/03/easy-oven-roux-gumbo.html">Easy Oven Roux Gumbo</a> post.<br />
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That's Mako on the left. He's the one that notifies everyone of the parties and themes. Every family needs a person willing to be one that keeps everyone in-touch. Thank you, Mako, for being that person!<br />
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<a href="http://www.foodjimoto.com/2011/07/cheesy-potato-salad-with-bacon-cilantro.html">Nancy</a>, <a href="http://www.foodjimoto.com/2012/01/guest-cook-jessicas-thai-chicken-salad.html">Jessica</a>, <a href="http://www.foodjimoto.com/2013/02/chawanmushi-savory-egg-custard.html">Rick</a> and <a href="http://www.foodjimoto.com/2011/05/gails-stew.html">Maria</a> are enjoying the festivities.<br />
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<a href="http://4.bp.blogspot.com/-YAMqHTEH2pk/Uucgr6srDfI/AAAAAAAARes/nr-Dg1Tgu2Q/s1600/IMG_2343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YAMqHTEH2pk/Uucgr6srDfI/AAAAAAAARes/nr-Dg1Tgu2Q/s1600/IMG_2343.jpg" height="426" width="640" /></a></div>
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Lena, Garrett, Meg (and I) are talking about wedding preparations. Lena and Garrett and getting married later this year--I'm so excited!<br />
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<a href="http://3.bp.blogspot.com/-SH_1xT_QeMc/UucgtmuECaI/AAAAAAAARew/BJbwt3qZKuw/s1600/IMG_2344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SH_1xT_QeMc/UucgtmuECaI/AAAAAAAARew/BJbwt3qZKuw/s1600/IMG_2344.jpg" height="426" width="640" /></a></div>
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I finally got the opportunity to meet David, Brianna's boyfriend. Brianna is working on a dietetic internship and has a blog! You can find <a href="http://instantbplay.blogspot.com/">Instant B Play</a> filled with lots of good information on nutrition and a healthy lifestyle.<br />
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<a href="http://4.bp.blogspot.com/-ZpR4LRgF-_c/Uucg8Hx2npI/AAAAAAAARfA/9-FtqVDcmzo/s1600/IMG_2358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZpR4LRgF-_c/Uucg8Hx2npI/AAAAAAAARfA/9-FtqVDcmzo/s1600/IMG_2358.jpg" height="640" width="426" /></a></div>
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Sriracha chicken wings and <a href="http://www.foodjimoto.com/2012/02/easy-oven-baked-chipotle-wings.html">Easy Oven Baked Chipotle Wings</a> were appetizers I brought. I am working on a recipe for the sriracha wings.<br />
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<a href="http://3.bp.blogspot.com/-1jki39f2eTY/Uucfiq1uofI/AAAAAAAARac/bUEfEw1dnJw/s1600/photo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1jki39f2eTY/Uucfiq1uofI/AAAAAAAARac/bUEfEw1dnJw/s1600/photo+2.jpg" height="640" width="640" /></a></div>
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My other appetizer was this <a href="http://www.foodjimoto.com/2011/02/homestyle-sushi-bar.html">Homesyle Sushi Bar</a>. This time I added some spam spears and tempura shrimp. The tempura makes for a nice and crunchy temaki--handroll sushi. Serve the sushi bar with a half-sheet of nori so people can make their own sushi the way they like it.<br />
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<a href="http://2.bp.blogspot.com/-Nsv_o9tgOSg/Uucfln1bSKI/AAAAAAAARak/SMlYxDODtPU/s1600/photo+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Nsv_o9tgOSg/Uucfln1bSKI/AAAAAAAARak/SMlYxDODtPU/s1600/photo+4.jpg" height="640" width="640" /></a></div>
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I wonder what the theme of next month's gathering will be!<br />
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***</div>
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<a href="http://3.bp.blogspot.com/-wGpeIVtueeQ/UucxWZtsPAI/AAAAAAAARd0/fFOmWfvtUSI/s1600/Chicken+Pot+Pie+IMG_2336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wGpeIVtueeQ/UucxWZtsPAI/AAAAAAAARd0/fFOmWfvtUSI/s1600/Chicken+Pot+Pie+IMG_2336.jpg" height="213" width="320" /></a></div>
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<b>Chicken Pot Pie</b></div>
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serves 6 to 8</div>
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2 Tablespoons olive oil (or butter), plus 1 T butter</div>
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2 cloves garlic, minced</div>
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1 medium sweet onion, diced</div>
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3 cups diced celery</div>
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3 cups chopped carrots</div>
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1 cup diced potatoes</div>
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1 cup peas</div>
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1 lb. mushrooms, sliced</div>
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1/4 cup all-purpose flour</div>
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4-6 cups chicken stock</div>
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1 bay leaf</div>
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4 cups cooked chicken, cut or shredded into bite-sized pieces</div>
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1 cup heavy cream</div>
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2 tablespoons corn starch, if needed</div>
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1 teaspoon dried thyme</div>
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salt and pepper to taste</div>
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2 prepared pie crusts</div>
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1 egg plus 1 Tablespoon milk</div>
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In a heavy pot, saute vegetables with 2 tablespoons olive oil or butter over medium heat until vegetables are softened but not browned, about 10 minutes. Remove from pot and set aside.</div>
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In the same pot, add 1 tablespoon butter and saute the sliced mushrooms until tender, about 10 minutes. Add the vegetable mixture, add 1/4 cup flour and mix over medium heat until well-combined, about 1 minute. Add chicken broth, stirring constantly, and bring to simmer. Add bay leaf, dried thyme and season with salt and pepper.</div>
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Add cooked chicken and cream, return pot to simmer. Adjust thickness of broth if necessary--in a cup, mix 2 tablespoons cornstarch with 2 tablespoons water--add a little at a time to pot, while stirring, to thicken gravy. Taste and adjust seasoning.</div>
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Using prepared or homemade pie crust, cut pie crust to size of ramekins plus about 1-inch. Fill ramekins. Moisten edge of ramekins and place pie crust on top, pressing gently to seal. Cut 4 slits into crust and garnish with thyme leaves. Place ramekins on baking sheet and bake in 400ºF oven for 30 to 40 minutes or until golden brown and filling is bubbling.</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8687267528879072067.post-61153943931689419112014-01-23T14:51:00.001-08:002014-01-23T14:53:32.894-08:00Barbecued Blackened Rockfish<div class="noprint">
While shopping the other day at Costco, I came upon a package of wild caught rockfish. We were going to buy the farmed salmon, but after having seen the <a href="http://venturingangler.com/2014/01/06/full-length-film-salmon-confidential-documentary/">Salmon Confidential Documentary</a> my brother linked to on Facebook, we opted for the wild caught rockfish instead.<br />
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<a href="http://2.bp.blogspot.com/-rq4q-fAOCKU/Ut1w0GKoKmI/AAAAAAAARYk/iJuP7n33eZA/s1600/IMG_2253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rq4q-fAOCKU/Ut1w0GKoKmI/AAAAAAAARYk/iJuP7n33eZA/s1600/IMG_2253.jpg" height="426" width="640" /></a></div>
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My first thought was to fry the fish, but the ease of sprinkling on some spices and putting it on the barbecue prevailed. I keep a jar of spice rub in my pantry that I used on my <a href="http://www.foodjimoto.com/2012/02/easy-oven-baked-chipotle-wings.html">Easy Oven Baked Chipotle Wings</a> recipe, used that, and added a sprinkle of Old Bay seasoning, dried oregano and thyme for the blackening spices. I think a seasoning the rockfish with lemon pepper and paprika would be good too.<br />
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I barbecued the fish on the low heat setting for 5-6 minutes on each side, or until the fish has a little color--I don't like it to get too charred.<br />
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<a href="http://1.bp.blogspot.com/-ICPbKgN9Hho/Ut1xHt9uKgI/AAAAAAAARY0/0k460YEy7_k/s1600/Barbecued+Blackened+Rock+Fish+IMG_2225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ICPbKgN9Hho/Ut1xHt9uKgI/AAAAAAAARY0/0k460YEy7_k/s1600/Barbecued+Blackened+Rock+Fish+IMG_2225.jpg" height="426" width="640" /></a></div>
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Simple as that!<br />
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The rockfish was served on a bed of blanched kale--we bought this big bag of baby kale at Costco too--and have been putting it in everything. I'm surprised we've almost finished the whole bag!<br />
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I prepared the kale by boiling about an inch of water in a pot and adding a few big handfuls of kale, turning the kale with tongs until it was just wilted. It took about 1 or 2 minutes, then I removed the kale to a small colander to cool, squeezed the excess water out of it and gave it a rough chop before plating. The taste reminded me of eating the tsukemono my grandmother used to make when I was little, from turnip and daikon greens--a little bit chewy and not unpleasant. Eating a little bit of the kale with a bit of tsukemono--Japanese pickled vegetables--was delicious.<br />
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<a href="http://2.bp.blogspot.com/-wcK1cMmtTt0/UuFe3CgwXeI/AAAAAAAARZY/5OZNN9EeWxU/s1600/Kale+IMG_2260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wcK1cMmtTt0/UuFe3CgwXeI/AAAAAAAARZY/5OZNN9EeWxU/s1600/Kale+IMG_2260.jpg" height="640" width="640" /></a></div>
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The barbecued blackened rockfish was garnished with a bit of chopped chives and served on a bed of blanched baby kale with a bowl of brown rice, lemon wedges, and some tsukemono.<br />
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<a href="http://4.bp.blogspot.com/-37w9B9-UCMA/Ut1x4rJGPPI/AAAAAAAARZI/hysDtdkxRTQ/s1600/Barbecued+Blackened+Rock+Fish+IMG_2251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-37w9B9-UCMA/Ut1x4rJGPPI/AAAAAAAARZI/hysDtdkxRTQ/s1600/Barbecued+Blackened+Rock+Fish+IMG_2251.jpg" height="640" width="640" /></a></div>
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Itadakimasu!<br />
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In my <a href="http://www.foodjimoto.com/2013/04/perfect-hard-boiled-eggs.html">Perfect Hard Boiled Eggs</a> post, I showed you a photo collage that we had made into a 2000 piece jigsaw puzzle for my mother-in-law.<br />
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<a href="http://2.bp.blogspot.com/-xI3kQJmOyRc/UL2yODfq-dI/AAAAAAAANws/sBLUJ7MVjXg/s1600/Collage+67.2+x+90.2+cm+Piczzle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xI3kQJmOyRc/UL2yODfq-dI/AAAAAAAANws/sBLUJ7MVjXg/s1600/Collage+67.2+x+90.2+cm+Piczzle.jpg" height="476" width="640" /></a></div>
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She finished the puzzle relatively fast, not taking the 9 months (or so) that it took to finish her <a href="http://www.foodjimoto.com/2011/09/grilled-fresh-trout.html">first puzzle</a> of this era--she quit doing puzzles for about 20 years--and now spends a big chunk of her day contemplating the pieces. It's amusing to see her sometimes using her fist to pound in a piece because, "some time it doesn't fit right".<br />
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This puzzle was fun for the whole family to work on since everyone was in it--and it's enjoyable to sit around the table with Obaachan, reminiscing about the events in the photos while perusing the pieces. When you make your puzzle, set the dpi to 300--this one was 180 dpi and it came out a little grainy and the colors not vibrant.<br />
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Obaachan was so happy to have her puzzle done and hanging in her kitchen's eating-area. She looked at the puzzle and counted 12 pictures of herself (not counting her hand in the upper left) and said, "I won't be lonely anymore."<br />
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<a href="http://1.bp.blogspot.com/-bCXpYxXbUOI/UuFrGaVXPoI/AAAAAAAARZ8/zKuyztMPHpg/s1600/Finished+Custom+Puzzle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bCXpYxXbUOI/UuFrGaVXPoI/AAAAAAAARZ8/zKuyztMPHpg/s1600/Finished+Custom+Puzzle.jpg" height="640" width="640" /></a></div>
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Turns out my husband likes to do puzzles too--I had this one made for him for Christmas. The colors look much better in 300 dpi. Putting the puzzle together on a piece of foam core posterboard makes it easy to move around if necessary.<br />
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<a href="http://4.bp.blogspot.com/-fVcq8_hn9TM/UuFpRkHsrcI/AAAAAAAARZ0/bOaglN-N8t8/s1600/Happy+First+Birthday%252C+Rachel+Puzzle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fVcq8_hn9TM/UuFpRkHsrcI/AAAAAAAARZ0/bOaglN-N8t8/s1600/Happy+First+Birthday%252C+Rachel+Puzzle.jpg" height="426" width="640" /></a></div>
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Here's the original photo.<br />
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<a href="http://2.bp.blogspot.com/-NpwiG_QpCw4/UafFeWg6-gI/AAAAAAAAPCs/vkVx_TXAL4w/s1600/Rachel%2527s+1st+Birthday+Weekend+IMG_0148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NpwiG_QpCw4/UafFeWg6-gI/AAAAAAAAPCs/vkVx_TXAL4w/s1600/Rachel%2527s+1st+Birthday+Weekend+IMG_0148.jpg" height="426" width="640" /></a></div>
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I haven't tried any other puzzle companies--you can find pages of them online. I liked <a href="http://www.venuspuzzle.com/our-products">Venus Puzzle</a> because once I got my photo quality up, the puzzle came out much better, and I liked the shape of the puzzle pieces. Sometimes the puzzles we've done have really strange shaped pieces. </div>
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Obaachan has about 15 puzzles completed, all stacked on top of the other on posterboard, and has been working on them for the past three years. I think she likes looking at all of them with a feeling of accomplishment. She says they keep her going even though each one is, "so, so hard," and each current puzzle is, "hardest one."</div>
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No printable recipe.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8687267528879072067.post-82775700580526671582014-01-18T15:17:00.001-08:002014-01-20T11:03:34.496-08:00Family Cooking Competition<div class="noprint">
Over the holidays my family got together for several days of fun. These days it's rare that we're all together since we're becoming more spread out as the family gets bigger. It was <i>iikimochi</i>--a good feeling--to have the whole family together. <a href="http://www.foodjimoto.com/2013/02/chawanmushi-savory-egg-custard.html">Rick & Jessica</a> came a little late and missed the picture, but not the festivities. Also missing is my sister-in-law Lorraine--other than that, we have everyone. BIG THANKS to <a href="http://www.foodjimoto.com/2011/07/corn-potage-creamy-corn-soup.html">Wes & Connie</a> for bringing their camera gear, posing everyone and taking this photo.<br />
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We ate and ate and ate! We also hiked, ate together at restaurants and had a family cooking competition which was a lot of fun! Before I tell you about the cooking competition, a little bit about our shabu shabu dinner.<br />
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<a href="http://2.bp.blogspot.com/-j4LlQZzlA08/UtW7oUePFxI/AAAAAAAARWU/cJQZdgMHm3A/s1600/Family+Group+2013+WEB-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-j4LlQZzlA08/UtW7oUePFxI/AAAAAAAARWU/cJQZdgMHm3A/s640/Family+Group+2013+WEB-1.jpg" height="426" width="640" /></a></div>
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You <i><b>can</b></i> have a sit-down <a href="http://You can have a sit-down shabu shabu dinner for 25 people--although my brothers had to stand in the kitchen--two at the island and one at the stove. I love my brothers--they're not fussy. With a big family, I've learned it's best to be adaptable--boyfriends & girlfriends are always welcome--as well as the non-RSVPers.">shabu shabu</a> dinner for 25 people--although my brothers had to stand in the kitchen--two at the island and one at the stove. I love my brothers--they're not fussy. With a big family, I've learned it's best to be adaptable--boyfriends & girlfriends are always welcome--as well as the non-RSVPers. </div>
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<a href="http://1.bp.blogspot.com/-yGOrw1kFPDw/UtW_U0yMEtI/AAAAAAAARWk/M5s8JQ3fnl0/s1600/Shabu+Shabu+IMG_1843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yGOrw1kFPDw/UtW_U0yMEtI/AAAAAAAARWk/M5s8JQ3fnl0/s640/Shabu+Shabu+IMG_1843.jpg" height="426" width="640" /></a></div>
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Make sure you open the doors and windows because the steam will build with all those pots of boiling water going! A shabu shabu dinner uses a LOT of small dishes--I'm grateful my whole family pitches in for the clean-up so it goes fast.</div>
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<a href="http://4.bp.blogspot.com/-a-MyM4aCdk8/UtW-72vC6lI/AAAAAAAARWc/emVe3oWQe6M/s1600/Shabu+Shabu+IMG_1841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-a-MyM4aCdk8/UtW-72vC6lI/AAAAAAAARWc/emVe3oWQe6M/s640/Shabu+Shabu+IMG_1841.jpg" height="426" width="640" /></a></div>
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On Saturday we had our '<a href="http://en.wikipedia.org/wiki/Iron_Chef">Iron Chef</a>'-type cooking competition. It was really fun! I'm going to tell you how we did it--if you'd like to try it, maybe you can get some ideas.<br />
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1. We decided "the kids" would cook--there were 9--and they drew numbers to make two teams. In our family, "the kids" are ages 20 to 33.<br />
2. I wrote down a "secret ingredient" on a card, folded them up and one was drawn from a basket. Possibilities were bacon, apples, eggs, rice and potatoes--apples were chosen.<br />
3. They had a $20 budget, but were allowed to use anything I had in my refrigerator and pantry. They asked if they could use their phones to find recipes and I said yes. We started at 11:30 AM, drawing teams-- judging began at 1 PM.<br />
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Requirements:<br />
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A. Make an appetizer, main dish and dessert using apples.<br />
B. Take photos and/or video of each finished product.<br />
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On one team: <a href="http://www.foodjimoto.com/2011/08/cinnamon-rolls.html">Kelly</a>, <a href="http://www.foodjimoto.com/2011/06/butter-mochi-with-coconut.html">Leslie</a>, Noah, <a href="http://www.foodjimoto.com/2011/06/grilled-hamachi-kama.html">Hannah</a> and <a href="http://www.foodjimoto.com/2011/05/cinco-de-mayo-salad-with-avocado.html">Paige</a>. If you don't recognize Noah, he is Paige's boyfriend. Welcome, Noah!<br />
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<a href="http://1.bp.blogspot.com/-MuqPImxbXco/UtYCxgBdKOI/AAAAAAAARXI/qyGCxkXrv7o/s1600/2013-12-28+11.36.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MuqPImxbXco/UtYCxgBdKOI/AAAAAAAARXI/qyGCxkXrv7o/s1600/2013-12-28+11.36.24.jpg" height="400" width="400" /></a></div>
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I dug out some old <a href="http://www.in-n-out.com/">In-N-Out</a> hats when someone asked if I had any hairnets. Don't they look cute? The first thing my sister and her family wanted to eat when they got in to Southern California from Hawaii was an In-N-Out burger!</div>
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<a href="http://2.bp.blogspot.com/-lmB7zPaVfo8/UtXONNGgJSI/AAAAAAAARWw/ULPmO0nSguk/s1600/Cooking+Team+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lmB7zPaVfo8/UtXONNGgJSI/AAAAAAAARWw/ULPmO0nSguk/s640/Cooking+Team+2.jpg" height="256" width="640" /></a></div>
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We don't know why, but the sound on this team's video didn't come through, so <a href="https://itunes.apple.com/us/album/brothers-sisters-remastered/id656995129">The Allman Brothers Band's song Jessica</a> fills in.<br />
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<b>Appetizer:</b> Ground turkey & apple won tons with a sweet & sour apple glaze. <b>Main dish:</b> Ground turkey sliders with apple, pineapple rings and sauteed peppers, served with sweet potato fries. <b>Dessert:</b> Mini apple tarts with cinnamon apple sticky rice.</div>
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<a href="http://2.bp.blogspot.com/-u0auIcDw9UE/UtnWr6t2F5I/AAAAAAAARXg/QKtdXc1K_to/s1600/Family+Cooking+Comp-sliders%252C+dessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-u0auIcDw9UE/UtnWr6t2F5I/AAAAAAAARXg/QKtdXc1K_to/s1600/Family+Cooking+Comp-sliders%252C+dessert.jpg" height="352" width="640" /></a></div>
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On the other team, <a href="http://www.foodjimoto.com/2012/10/stir-fried-pork-eggplant.html">Mitchell, Karen,</a> <a href="http://www.foodjimoto.com/2011/11/easy-roast-turkey.html">Cody</a> and Rick. That's Cody, second from the right. He lives in Hawaii, and had planned a Las Vegas vacation during the holidays and changed his plans to come home to be with us for Christmas. The whole family was SO HAPPY to have Cody here!<br />
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<a href="http://3.bp.blogspot.com/-oIurLnmIyis/UtYC5KtWpUI/AAAAAAAARXQ/KvAQCjACl5E/s1600/Iron+Chef+Team+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oIurLnmIyis/UtYC5KtWpUI/AAAAAAAARXQ/KvAQCjACl5E/s1600/Iron+Chef+Team+1.jpg" height="316" width="320" /></a></div>
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Below, Mitchell is smoking chicken. Karen cut up a whole chicken, brined it, put on some rub--from the <a href="http://www.foodjimoto.com/2012/02/easy-oven-baked-chipotle-wings.html">Easy Oven Baked Chipotle Wings</a> recipe that I had in my pantry. Mitchell has a new hobby of smoking meats--he's gotten pretty good at it! </div>
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(Thanks, Dad, for handing down your smoker to me. I'm excited to try it.)</div>
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<a href="http://4.bp.blogspot.com/-gXzprJr4pQ4/UtXORi3mVFI/AAAAAAAARW4/a7DOGE9_HBQ/s1600/Team+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gXzprJr4pQ4/UtXORi3mVFI/AAAAAAAARW4/a7DOGE9_HBQ/s640/Team+1.jpg" height="296" width="640" /></a></div>
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Here's Rick describing two of his team's dishes:</div>
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<b>Appetizer:</b> Honey glazed pizza with apple slices, goat cheese, bacon and arugula. <b>Main Dish:</b> Smoked chicken with roasted apple-jalapeño barbecue sauce. <b>Dessert:</b> Puff-pastry with cinnamon & apples.<br />
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<a href="http://3.bp.blogspot.com/--H5nepXwKfQ/UtnWvhb65QI/AAAAAAAARXo/PUq7546nXUE/s1600/Family+Cooking+Comp-pizza%252C+chicken+ppastry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--H5nepXwKfQ/UtnWvhb65QI/AAAAAAAARXo/PUq7546nXUE/s1600/Family+Cooking+Comp-pizza%252C+chicken+ppastry.jpg" height="426" width="640" /></a></div>
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4. Judging. We had 6 judges. 20 points were possible for each dish, 10 for taste, 5 for presentation and 5 for use of apples. Since my sister was visiting, I had a couple of her friends come over--as a surprise for her--to be judges. Jen and Kelly are so much fun--and they also brought a <i>lot</i> of food with them! Thank you! (Hmmm...I'll have to see if they're available for catering...)<br />
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5. Winners! The scores were close--the team that made the pizza, smoked chicken & puff-pastry was the winner. Margaret provided the prizes--they're coming in the mail since she forgot them at home!</div>
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<a href="http://3.bp.blogspot.com/-AXmPWG242ZU/UtLgwvLxvrI/AAAAAAAARUk/0hvFEDfLx_4/s1600/IMG_1872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AXmPWG242ZU/UtLgwvLxvrI/AAAAAAAARUk/0hvFEDfLx_4/s1600/IMG_1872.jpg" height="426" width="640" /></a></div>
I consider us all winners because we all had a lot of fun and got to taste everyone's good food. We don't get to be together often like we used to, and it was fun watching the kids work together in teams and listening to the judges critique the dishes.<br />
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<a href="http://4.bp.blogspot.com/-zeveVNn-scI/UtLgyb9JxRI/AAAAAAAARUs/9-ND83TOVU8/s1600/IMG_1873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zeveVNn-scI/UtLgyb9JxRI/AAAAAAAARUs/9-ND83TOVU8/s1600/IMG_1873.jpg" height="640" width="426" /></a></div>
<span id="goog_1858791514"></span><span id="goog_1858791515"></span>The time in the kitchen was hectic and there wasn't a designated spot for photos of each finished dish, which I think I will change for future competitions. We all had so much fun & we talked about doing the competition again--this time with the kids judging the food!<br />
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Big THANKS to all that helped with the clean-up, especially Gary, who did loads of dishes without one complaint!<br />
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<a href="http://2.bp.blogspot.com/-gZE5ZB2NGlw/Utr9_o5yxrI/AAAAAAAARX4/-lcM0DQFw-I/s1600/Family+Groun+Fun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gZE5ZB2NGlw/Utr9_o5yxrI/AAAAAAAARX4/-lcM0DQFw-I/s1600/Family+Groun+Fun.jpg" height="424" width="640" /></a></div>
My family. What a FUN bunch. Gotta love 'em all!<br />
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No printable recipe.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8687267528879072067.post-50959889428485593372013-12-19T12:07:00.000-08:002013-12-19T12:08:45.739-08:00Christmas Cookies!<div class="noprint">
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I may have mentioned before that I have been baking Christmas cookies with my friend Laura since we were in high school. That's a long time--I won't say how many years! We have found a mix of cookies that we like and that we think go well together--this is what we make every year with new ones coming and going occasionally.</div>
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<a href="http://2.bp.blogspot.com/-zDkQW1ystsA/Uq9oS5NQO6I/AAAAAAAAQwk/VZMcbXxFeyE/s1600/Christmas+Cookies+IMG_1635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-zDkQW1ystsA/Uq9oS5NQO6I/AAAAAAAAQwk/VZMcbXxFeyE/s640/Christmas+Cookies+IMG_1635.jpg" width="640" /></a></div>
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Oh, wait!<br />
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I forgot one of the cookies! The ones in the back that look like snowballs are called Sandies, also known as Russian Tea Cakes. The green trees and red poinsettias are Spritz, the rolled cookies in the front right are Laura's Bachan's Christmas Cookies, Almond Crescents are the ones with the colorful sprinkles and Butterhorns are in the center.<br />
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I thought I would start with the Butterhorns recipe with some updates, since I had already posted it once and thought I could get it out pretty fast. Turns out I need to get back into my blogging mode again--everything is taking a lot longer than I expected! I will be posting the other recipes in the coming days--except for Bachan's Christmas Cookies, they are Laura's family's secret recipe and I respect that. The other recipes are readily found online if you need them right away.<br />
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<a href="http://2.bp.blogspot.com/-oDwa2tDNqpw/UrIjptIOBLI/AAAAAAAAQyY/2-ZyXD_ILwY/s1600/Christmas+Cookies+IMG_1684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-oDwa2tDNqpw/UrIjptIOBLI/AAAAAAAAQyY/2-ZyXD_ILwY/s640/Christmas+Cookies+IMG_1684.jpg" width="640" /></a></div>
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Butterhorns are my family's favorite cookie. You might remember my son-in-law <a href="http://www.foodjimoto.com/2012/01/guest-blogger-mitchells-make-ahead.html">Mitchell</a> wanted to make them for table favors for his and Karen's wedding. More details are on my <a href="http://www.foodjimoto.com/2011/05/butterhorns.html">Butterhorns!</a> post.<br />
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Laura is a much better baker than I, and she prefers the cookie dough be cut by hand instead of using the food processor, and divided into 4 balls instead of 5. She thinks the dough is flakier when cut by hand and when the dough is divided into 5 balls, the cookies are too small. I always trust Laura when it comes to baking, that's why the directions are a little different than those on the Butterhorns! post.<br />
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<b><u>Butterhorns</u></b></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><b>Ingredients: </b></span></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><u>Dough</u></span></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">2 cups flour</span></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/2 lb. butter</span></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 egg yolk</span></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">3/4 cup sour cream</span></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">3/4 cup sugar</span></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1 teaspoon cinnamon</span></div>
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<span class="Apple-style-span" style="color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">3/4 cup chopped pecans</span></div>
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1. Measure 2 cups flour and 1 cup butter into a large bowl. Cut butter and flour together until well-combined and butter is evenly cut into the flour.</div>
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2. Add 1 egg yolk and 3/4 cup sour cream. Combine gently with a fork until dough is mixed well.</div>
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3. Divide dough into 4 balls, wrap in waxed paper and refrigerate for at least 2 hours.</div>
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4. Chop 3/4 cup pecans into small pieces and mix with 3/4 cup sugar and 1 teaspoon cinnamon. </div>
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5. Take dough out of refrigerator, sprinkle a little flour on the dough ball and roll into about an 11 inch circle, using waxed paper on the top and bottom, flipping occasionally and sprinkling more flour as needed.</div>
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6. Spread about 3-4 tablespoons of the sugar-pecan-cinnamon filling on top of the rolled-out dough and spread it evenly almost to the edge of the dough. Cut into 12 even wedges, and roll, starting with the large end and ending with the point. Tuck the point under the roll, shape into a crescent and place on cookie sheet.</div>
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7. Bake at 375ºF for 25 to 30 minutes or until lightly browned. Cool on wire racks.</div>
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***</div>
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This year, Laura and I had a lot of helpers and that made this year the most fun and the baking went fast!</div>
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<a href="http://www.foodjimoto.com/2011/08/furikake-chex-mix.html">Rick</a> is becoming an expert at making Spritz.</div>
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<a href="http://3.bp.blogspot.com/-QwPh5JsXgm0/UrIDUbwW9vI/AAAAAAAAQxQ/jT_XCHtlFAg/s1600/Christmas+Cookies+IMG_1594.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-QwPh5JsXgm0/UrIDUbwW9vI/AAAAAAAAQxQ/jT_XCHtlFAg/s400/Christmas+Cookies+IMG_1594.jpg" width="266" /></a></div>
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This was <a href="http://www.foodjimoto.com/2012/01/guest-cook-jessicas-thai-chicken-salad.html">Jessica</a>'s first time baking with us! Sometimes when I edit photos I see Rick in the background. He makes me laugh.</div>
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<a href="http://3.bp.blogspot.com/-ax6YzwUglfs/UrIDbLJCfJI/AAAAAAAAQxw/1ubA5V-7tqE/s1600/Christmas+Cookies+IMG_1600.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-ax6YzwUglfs/UrIDbLJCfJI/AAAAAAAAQxw/1ubA5V-7tqE/s400/Christmas+Cookies+IMG_1600.jpg" width="400" /></a></div>
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I was so happy <a href="http://www.foodjimoto.com/2011/03/udon.html">Keith</a> was visiting from New York and was able to come over to bake! I was just about doing The Happy Dance all over the kitchen when Keith walked through the door. He's a special one!</div>
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<a href="http://2.bp.blogspot.com/-XWOvnvI_ha4/UrIDQdCGAHI/AAAAAAAAQxA/Oyez9JlDNhc/s1600/Christmas+Cookies+IMG_1584.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-XWOvnvI_ha4/UrIDQdCGAHI/AAAAAAAAQxA/Oyez9JlDNhc/s400/Christmas+Cookies+IMG_1584.jpg" width="266" /></a></div>
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Keith's sister <a href="http://www.foodjimoto.com/2011/04/twice-baked-potatoes.html">Lauren</a> is a special one too. Since I saw her last she has traveled Europe, learned to make French macarons, painted her house and is working on the special effects for a new movie.</div>
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Hmmm...Maybe Lauren will be a Guest Blogger and make macarons for FOODjimoto someday...</div>
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Right now she is working on the Christmas Cookies. Lauren has retired from her photography business--I could use some tips from her. If you look closely at the photo, you can see that her hand is in clear focus, but her face is not. I like it when my face is in soft focus.</div>
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<a href="http://4.bp.blogspot.com/-gfAlwh7mFps/UrIDXyxTo1I/AAAAAAAAQxg/GdD3BrNhtAQ/s1600/Christmas+Cookies+IMG_1597.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-gfAlwh7mFps/UrIDXyxTo1I/AAAAAAAAQxg/GdD3BrNhtAQ/s400/Christmas+Cookies+IMG_1597.jpg" width="400" /></a></div>
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All day the kitchen was bustling with activity.</div>
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<a href="http://2.bp.blogspot.com/-7xDBDe2xmXY/UrIDWnHjeNI/AAAAAAAAQxY/8iHO0feSAYk/s1600/Christmas+Cookies+IMG_1596.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-7xDBDe2xmXY/UrIDWnHjeNI/AAAAAAAAQxY/8iHO0feSAYk/s400/Christmas+Cookies+IMG_1596.jpg" width="400" /></a></div>
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Here, they are dipping the Almond Crescents in chocolate and then dipping them in sprinkles--they're a lot of fun to make. Keith and Lauren are fun to be around. Looking at the photo below makes me want to laugh and hug them.</div>
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<a href="http://3.bp.blogspot.com/-pIpZqGyn7_s/UrIzH8loYNI/AAAAAAAAQy0/jvmaXPAmYEk/s1600/Christmas+Cookies+IMG_1587.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-pIpZqGyn7_s/UrIzH8loYNI/AAAAAAAAQy0/jvmaXPAmYEk/s400/Christmas+Cookies+IMG_1587.jpg" width="400" /></a></div>
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Rick and Keith both have my heart--they are helping to keep up with all the dishes without being asked! It was the funniest thing--I heard Keith ask Rick while wiping a utensil, "Where does this go?" Rick replied, "If you don't know where it goes that means you don't do dishes here often enough..."</div>
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We all had to laugh because that's what <a href="http://www.foodjimoto.com/2011/05/grilled-vegetable-salad.html">Keith's grandma</a> used to say to me through the years when I baked cookies or ate at her house years ago, and that's what the kids have grown up hearing. Keith said that's what he says when friends do dishes at his house. I love that.</div>
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<a href="http://4.bp.blogspot.com/-fPiJE-A1M2g/UrIDZjvKUoI/AAAAAAAAQxo/AvsG7Qd6iEk/s1600/Christmas+Cookies+IMG_1598.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-fPiJE-A1M2g/UrIDZjvKUoI/AAAAAAAAQxo/AvsG7Qd6iEk/s400/Christmas+Cookies+IMG_1598.jpg" width="400" /></a></div>
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We had such a nice day baking together. It was "ii kimochi"--a warm, wonderful feeling. Next year I hope my daughter <a href="http://www.foodjimoto.com/2011/04/lasagna-soup.html">Karen</a> will be able to join us as well as Laura's sister <a href="http://www.foodjimoto.com/2013/08/guest-blogger-i-love-my-dog-so-i-cook.html">Cherie</a>.</div>
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<a href="http://1.bp.blogspot.com/-bQRmCZ_tQng/UrIDdDT7wpI/AAAAAAAAQx4/c4eSAtlfdBk/s1600/Christmas+Cookies+IMG_1604.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-bQRmCZ_tQng/UrIDdDT7wpI/AAAAAAAAQx4/c4eSAtlfdBk/s400/Christmas+Cookies+IMG_1604.jpg" width="400" /></a></div>
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Laura and I have been friends since childhood. It's comforting to have a friend like her--a friend I can count on through good times and sad. Thank you, Laura, for always being there for me and for sharing your wonderful children!</div>
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<a href="http://2.bp.blogspot.com/-syxxNIlYC0k/UrIT-bq6tfI/AAAAAAAAQyI/6cm-ffVehkA/s1600/Christmas+Cookies+Christmas+Cookies+IMG_1586.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/-syxxNIlYC0k/UrIT-bq6tfI/AAAAAAAAQyI/6cm-ffVehkA/s400/Christmas+Cookies+Christmas+Cookies+IMG_1586.jpg" width="400" /></a></div>
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Next time, let's be sure to take a photo together at the beginning of the day instead of the end of the day when I'm all tired-out. Like I said, I like it when I'm a little out-of-focus.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8687267528879072067.post-5908309804196900442013-10-16T11:19:00.000-07:002013-10-16T11:19:23.329-07:00Maple-Miso Dijon Salmon<div class="noprint">
Have you seen <a href="http://www.closetcooking.com/">Closet Cooking</a>? Of course you have.<br />
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Kevin Lynch has a great website, Closet Cooking, and chronicles his "adventures with food in search of flavour," cooking in a closet-sized kitchen. He takes great photos, too. His photo of his <a href="http://www.closetcooking.com/2013/09/maple-miso-dijon-salmon.html">Maple-Miso Dijon Salmon</a> inspired me to try his recipe and presentation--it came out so delicious that my husband exclaimed, "This is SO much better than a restaurant!"<br />
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<a href="http://1.bp.blogspot.com/-4Vu6tma-ssM/Ul655PJZ9HI/AAAAAAAAQt4/_AS81y79gqE/s1600/Maple-Miso+Dijon+Salmon+IMG_1345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-4Vu6tma-ssM/Ul655PJZ9HI/AAAAAAAAQt4/_AS81y79gqE/s640/Maple-Miso+Dijon+Salmon+IMG_1345.jpg" width="640" /></a></div>
I cooked this in the oven--it cooked fast, only ten minutes at 400ºF.<br />
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I served my salmon on a bed of oven-roasted asparagus and some micro-greens. Kevin served his on roasted beets and sauteed beet greens with some pea sprouts for garnish. When my dad grows beets again, I'm going to try that!<br />
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<a href="http://1.bp.blogspot.com/-BT1mXGxUAyA/Ul6vGLzIezI/AAAAAAAAQtg/HpTLCzkrwJ0/s1600/Maple-Miso+Dijon+Salmon+IMG_1359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-BT1mXGxUAyA/Ul6vGLzIezI/AAAAAAAAQtg/HpTLCzkrwJ0/s640/Maple-Miso+Dijon+Salmon+IMG_1359.jpg" width="640" /></a></div>
My husband prefers to have a bowl of rice with fish--are there any other Japanese-Americans out there that don't think a meal is complete without rice?<br />
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<a href="http://1.bp.blogspot.com/--rBiVFjmFT4/Ul6vEAYiK5I/AAAAAAAAQtY/_reU1Haa2K4/s1600/Maple-Miso+Dijon+Salmon+IMG_1334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/--rBiVFjmFT4/Ul6vEAYiK5I/AAAAAAAAQtY/_reU1Haa2K4/s640/Maple-Miso+Dijon+Salmon+IMG_1334.jpg" width="640" /></a></div>
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<b><u>Maple-Miso Dijon Salmon</u></b></div>
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<i><a href="http://www.closetcooking.com/2013/09/maple-miso-dijon-salmon.html">recipe from Closet Cooking by Kevin Lynch</a></i></div>
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<b>Ingredients:</b></div>
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4 (6 ounce) salmon fillets</div>
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1/4 cup maple syrup</div>
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2 tablespoons grainy mustard</div>
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1 tablespoon dijon mustard</div>
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1 tablespoon white miso paste</div>
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1 tablespoon rice vinegar</div>
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2 teaspoons soy sauce</div>
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1 clove garlic, grated</div>
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<b>Directions:</b></div>
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1. Marinate the salmon in the mixture of the maple syrup, mustards, miso, vinegar, soy sauce and garlic for at least 30 minutes.</div>
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2. Place the salmon on a baking dish and bake in a preheated 400ºF oven until the salmon just starts to flake easily, about 10 minutes. (For the last two minutes I put the salmon under the broiler for color.)</div>
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I didn't have any rice vinegar, so I used white wine vinegar. The amount of marinade will cover a small package of salmon from Costco. The leftover salmon tasted just as delicious the next day on salad--and again, just as the first day, my husband remarked on how tasty it was!</div>
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<a href="http://1.bp.blogspot.com/-DmBZIGW7Upw/Ul6vH6Nm-_I/AAAAAAAAQto/oIBUkPpWWLo/s1600/Maple-Miso+Dijon+Salmon+IMG_1363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-DmBZIGW7Upw/Ul6vH6Nm-_I/AAAAAAAAQto/oIBUkPpWWLo/s640/Maple-Miso+Dijon+Salmon+IMG_1363.jpg" width="512" /></a></div>
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Itadakimasu!</div>
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***</div>
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This is my mom, Alice.</div>
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You met her in my <a href="http://www.foodjimoto.com/2011/04/peppers-stuffed-with-barley-quinoa.html">Stuffed Peppers with Barley & Quinoa</a> post.</div>
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She's the best mom--kind, patient, thoughtful and funny. She's also very talented. She taught me how to cook and sew, too. That took a LOT of patience!</div>
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<a href="http://2.bp.blogspot.com/-bN4vg86RcI4/Td1uyVE0akI/AAAAAAAAF3Q/6PElfYAkvFg/s1600/mom-33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-bN4vg86RcI4/Td1uyVE0akI/AAAAAAAAF3Q/6PElfYAkvFg/s400/mom-33.jpg" width="383" /></a></div>
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Mom loves to grow things--she's got a green thumb.</div>
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<a href="http://2.bp.blogspot.com/-I336hl4yYU4/Ul7OwBX_aYI/AAAAAAAAQvU/ziDf8bysVVg/s1600/_MG_5704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-I336hl4yYU4/Ul7OwBX_aYI/AAAAAAAAQvU/ziDf8bysVVg/s640/_MG_5704.jpg" width="640" /></a></div>
Mom's also a little camera-shy, but is a good sport and models my boutique clothing--when I make her. That's my niece Leslie on the left--she's off to graduate school on the East Coast--we're all so proud of her!<br />
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<a href="http://4.bp.blogspot.com/-aWnVqIl2pSg/Ul7Os1VTdSI/AAAAAAAAQvM/KHSzVh83WS8/s1600/_MG_5697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-aWnVqIl2pSg/Ul7Os1VTdSI/AAAAAAAAQvM/KHSzVh83WS8/s400/_MG_5697.jpg" width="400" /></a></div>
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My mom is funny--she makes me laugh when she fools around in front of the camera!</div>
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(Pretend you don't see this picture, Mom!)</div>
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My mom still takes care of me. She brings me flowers and vegetables to plant in my yard. I can't grow them as well as she (or my dad), but I have a little garden. Recently, she brought me some fall vegetables, and I planted them before the rain, so they're growing!</div>
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<a href="http://2.bp.blogspot.com/-7qOWKEgMdDY/Ul7JLav9BdI/AAAAAAAAQu0/RojkOnwe-ak/s1600/Fall+Vegetables+IMG_1397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-7qOWKEgMdDY/Ul7JLav9BdI/AAAAAAAAQu0/RojkOnwe-ak/s640/Fall+Vegetables+IMG_1397.jpg" width="640" /></a></div>
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That's okra left from summer in the middle left. I didn't pull it out yet--it's still got some okra growing.</div>
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<a href="http://4.bp.blogspot.com/-oixInf8kx84/Ul7I93e5DJI/AAAAAAAAQuM/AhvBQZGKXg4/s1600/Fall+Vegetables+IMG_1386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-oixInf8kx84/Ul7I93e5DJI/AAAAAAAAQuM/AhvBQZGKXg4/s640/Fall+Vegetables+IMG_1386.jpg" width="640" /></a></div>
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My mom says I need to pick them when they're not so big so they aren't tough.</div>
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<a href="http://2.bp.blogspot.com/-yobCg0r7kuc/Ul7JB3-5RCI/AAAAAAAAQuc/yyHVTMQTbnA/s1600/Fall+Vegetables+IMG_1390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-yobCg0r7kuc/Ul7JB3-5RCI/AAAAAAAAQuc/yyHVTMQTbnA/s640/Fall+Vegetables+IMG_1390.jpg" width="640" /></a></div>
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This is kale.</div>
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<a href="http://3.bp.blogspot.com/-uvN8GQhW9Sc/Ul7JAB7YGkI/AAAAAAAAQuU/SrmF0AF-lrc/s1600/Fall+Vegetables+IMG_1388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-uvN8GQhW9Sc/Ul7JAB7YGkI/AAAAAAAAQuU/SrmF0AF-lrc/s640/Fall+Vegetables+IMG_1388.jpg" width="640" /></a></div>
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Romaine</div>
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<a href="http://3.bp.blogspot.com/-7WFFrWVVNKo/Ul7JFqtZsxI/AAAAAAAAQuk/cnvMPzmIQwU/s1600/Fall+Vegetables+IMG_1393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-7WFFrWVVNKo/Ul7JFqtZsxI/AAAAAAAAQuk/cnvMPzmIQwU/s640/Fall+Vegetables+IMG_1393.jpg" width="640" /></a></div>
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Cabbage</div>
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<a href="http://2.bp.blogspot.com/-zSxVUd_RDMg/Ul7JIDMu0SI/AAAAAAAAQus/uhccb-jfMLQ/s1600/Fall+Vegetables+IMG_1394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-zSxVUd_RDMg/Ul7JIDMu0SI/AAAAAAAAQus/uhccb-jfMLQ/s640/Fall+Vegetables+IMG_1394.jpg" width="640" /></a></div>
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Cauliflower</div>
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The smell of cauliflower growing reminds me of fall and high school. Across the street from my high school, the Kiyan brothers had a big field where they grew vegetables. In the fall the whole school smelled like cauliflower--and in the spring it smelled like strawberries. It's a nice memory of Mr. Kiyan (either one, I thought they looked exactly the same), working the field on his tractor. </div>
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<a href="http://1.bp.blogspot.com/-AivHti_R1no/Ul7JO5CxCRI/AAAAAAAAQu8/uo8CmYTZveo/s1600/Fall+Vegetables+IMG_1400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-AivHti_R1no/Ul7JO5CxCRI/AAAAAAAAQu8/uo8CmYTZveo/s640/Fall+Vegetables+IMG_1400.jpg" width="640" /></a></div>
My little kaki--persimmon--tree is getting big and it's loaded with kaki this year! Time to get out the dehydrator and dry them!<br />
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Thank you, Mom, for the vegetable and flower plants and for taking good care of me even though I am old enough to be taking care of myself. And thank you, Dad, for always paying my way, even though I am old enough to pay for myself.<br />
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Love you, Mom!</div>
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Love you, Dad!</div>
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***</div>
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<a href="http://1.bp.blogspot.com/-DmBZIGW7Upw/Ul6vH6Nm-_I/AAAAAAAAQto/oIBUkPpWWLo/s1600/Maple-Miso+Dijon+Salmon+IMG_1363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DmBZIGW7Upw/Ul6vH6Nm-_I/AAAAAAAAQto/oIBUkPpWWLo/s320/Maple-Miso+Dijon+Salmon+IMG_1363.jpg" width="256" /></a></div>
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<b><u>Maple-Miso Dijon Salmon</u></b></div>
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<i><a href="http://www.closetcooking.com/2013/09/maple-miso-dijon-salmon.html">recipe from Closet Cooking by Kevin Lynch</a></i></div>
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<b>Ingredients:</b></div>
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4 (6 ounce) salmon fillets</div>
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1/4 cup maple syrup</div>
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2 tablespoons grainy mustard</div>
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1 tablespoon dijon mustard</div>
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1 tablespoon white miso paste</div>
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1 tablespoon rice vinegar</div>
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2 teaspoons soy sauce</div>
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1 clove garlic, grated</div>
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<b>Directions:</b></div>
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1. Marinate the salmon in the mixture of the maple syrup, mustards, miso, vinegar, soy sauce and garlic for at least 30 minutes.</div>
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2. Place the salmon on a baking dish and bake in a preheated 400ºF oven until the salmon just starts to flake easily, about 10 minutes. (For the last two minutes I put the salmon under the broiler for color.)</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8687267528879072067.post-90867583171985259922013-10-11T09:48:00.000-07:002013-10-11T20:20:11.546-07:00Biscotti<div class="noprint">
You have got to try this biscotti. If you haven't made them before, don't worry--this was my first time making them and I'd say it was a success! As they were baking, my husband came home and was excited about the different aromas coming from the oven--and it brought a big smile to his face when I told him I was making Ethel's cookies. More about Ethel later.<br />
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<a href="http://2.bp.blogspot.com/-P4nSEm030e8/UlcfA87TujI/AAAAAAAAQq0/_nV7j75MCt8/s1600/Biscotti+IMG_1327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-P4nSEm030e8/UlcfA87TujI/AAAAAAAAQq0/_nV7j75MCt8/s640/Biscotti+IMG_1327.jpg" width="640" /></a></div>
You want to see the chocolate dipped biscotti you see in the background closer, don't you.<br />
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<a href="http://4.bp.blogspot.com/-oi2fgkv118g/Ulb9IHhaxII/AAAAAAAAQqk/5Kzb9dZumGg/s1600/Biscotti+IMG_1270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-oi2fgkv118g/Ulb9IHhaxII/AAAAAAAAQqk/5Kzb9dZumGg/s640/Biscotti+IMG_1270.jpg" width="640" /></a></div>
I didn't put the chocolate all the way across the cookie because the double boiler I melted the chocolate in was too small, next time I'll have to make the cookies smaller or find a wider bowl to pour the chocolate into!<br />
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<a href="http://1.bp.blogspot.com/-X8RdiJJm3sM/UlcpfW35FII/AAAAAAAAQrw/V9iVgWaojJM/s1600/Biscotti+IMG_1205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-X8RdiJJm3sM/UlcpfW35FII/AAAAAAAAQrw/V9iVgWaojJM/s640/Biscotti+IMG_1205.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<b><u>Italian Cookies - Biscotti</u></b></div>
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<br /></div>
<div style="text-align: center;">
from the kitchen of <i>Pietta Menosse </i><br />
<i>(by way of Ethel Nakamura)</i></div>
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<b>Ingredients:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1-1/2 cubes butter (3/4 cup)</div>
<div style="text-align: center;">
1-1/2 cups sugar</div>
<div style="text-align: center;">
4 eggs</div>
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2 teaspoons vanilla (or 1 tsp. anise oil)</div>
<div style="text-align: center;">
2 tablespoons anise seeds</div>
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1 cup chopped walnuts, almonds or pistachios</div>
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3 cups flour</div>
<div style="text-align: center;">
3 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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<a href="http://2.bp.blogspot.com/-tmxkfV1MX3I/UlcphiurvAI/AAAAAAAAQr4/TV1vZXrVmMY/s1600/Biscotti+IMG_1218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-tmxkfV1MX3I/UlcphiurvAI/AAAAAAAAQr4/TV1vZXrVmMY/s640/Biscotti+IMG_1218.jpg" width="640" /></a></div>
Mix butter and sugar. Beat in eggs, one at a time. Add other ingredients and mix well. Divide dough into 4 equal parts. Shape into logs and flatten a little. Bake at 375ºF until lightly brown, about 20-25 minutes.<br />
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I put some flour on my cutting board to handle the dough since the dough was sticky. I wish I was baking with Ethel so she could teach me, and tell me about all the variations she's tried.<br />
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*Note: Ethel says, "If you feel the dough is too sticky, don't hesitate to add more flour to the batter. I add anywhere from 1/2 to 3/4 C extra flour as needed. After a period of time, I think you can easily gauge how much extra flour to add."<br />
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<a href="http://4.bp.blogspot.com/-lCu5jkDqEqc/Ulc13WUHJ6I/AAAAAAAAQss/JD_jWA9psYE/s1600/Biscotti+IMG_1219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-lCu5jkDqEqc/Ulc13WUHJ6I/AAAAAAAAQss/JD_jWA9psYE/s640/Biscotti+IMG_1219.jpg" width="640" /></a></div>
This is how I placed them at first.<br />
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<a href="http://4.bp.blogspot.com/-VPH1jZnJn-Q/Ulc1544_ktI/AAAAAAAAQs0/DJKG7W92qLc/s1600/Biscotti+IMG_1222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-VPH1jZnJn-Q/Ulc1544_ktI/AAAAAAAAQs0/DJKG7W92qLc/s640/Biscotti+IMG_1222.jpg" width="640" /></a></div>
But they expand quite a bit.<br />
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<a href="http://4.bp.blogspot.com/-w85fiCwmqTI/Ulc18XO5JfI/AAAAAAAAQs8/GXD1EIuBwfk/s1600/Biscotti+IMG_1282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-w85fiCwmqTI/Ulc18XO5JfI/AAAAAAAAQs8/GXD1EIuBwfk/s640/Biscotti+IMG_1282.jpg" width="640" /></a></div>
It's better to place them side-by-side.<br />
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<a href="http://2.bp.blogspot.com/-xh4wksGC2CI/UlcqAhJIxiI/AAAAAAAAQsA/K7eca3h1z4A/s1600/Biscotti+IMG_1231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-xh4wksGC2CI/UlcqAhJIxiI/AAAAAAAAQsA/K7eca3h1z4A/s640/Biscotti+IMG_1231.jpg" width="640" /></a></div>
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Take out of the oven and cut diagonally. The first two that came out of the oven weren't quite done--it's much easier to slice them when they're not too moist, like these. </div>
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<a href="http://2.bp.blogspot.com/-A2m8WDDUUOI/Ulc2td5xdeI/AAAAAAAAQtE/YgTzUXW_t3o/s1600/Biscotti+IMG_1228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-A2m8WDDUUOI/Ulc2td5xdeI/AAAAAAAAQtE/YgTzUXW_t3o/s640/Biscotti+IMG_1228.jpg" width="640" /></a></div>
After slicing, lay the cookies on a cookie sheet and brown for 30 minutes at 300ºF.<br />
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<a href="http://2.bp.blogspot.com/--lOnuPwF6JA/UlcqCkXCaOI/AAAAAAAAQsI/3Tk57OnlJfA/s1600/Biscotti+IMG_1240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/--lOnuPwF6JA/UlcqCkXCaOI/AAAAAAAAQsI/3Tk57OnlJfA/s640/Biscotti+IMG_1240.jpg" width="640" /></a></div>
They come out of the oven dry and crisp. That's why they taste so good with coffee or milk.<br />
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<a href="http://2.bp.blogspot.com/-1uA4ULOXP9Y/UlcqEp5cC7I/AAAAAAAAQsQ/vpNIq59e5HY/s1600/Biscotti+IMG_1249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-1uA4ULOXP9Y/UlcqEp5cC7I/AAAAAAAAQsQ/vpNIq59e5HY/s640/Biscotti+IMG_1249.jpg" width="640" /></a></div>
If you want to dip them in chocolate, melt the chocolate over a double boiler over low heat until it melts, then dip the biscotti and place on wire rack to cool completely.<br />
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The cookies are a little big, but my husband says that's not a problem--not at all!<br />
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<a href="http://3.bp.blogspot.com/-dlGdyUv7y8o/UlcqV48E3NI/AAAAAAAAQsY/Ahmrii9NEoQ/s1600/Biscotti+IMG_1309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-dlGdyUv7y8o/UlcqV48E3NI/AAAAAAAAQsY/Ahmrii9NEoQ/s640/Biscotti+IMG_1309.jpg" width="640" /></a></div>
Itadakimasu!<br />
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***</div>
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Meet my friend Ethel. </div>
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When I was doing a street-fair with my crafts earlier this year, Ethel brought me a bag of her freshly baked Italian cookies. She said that her neighbor, Pietta Menosse, taught her how to make them--actually took her into her kitchen and taught her how to make these cookies. Ethel said that whenever she makes them, she thinks fondly of her neighbor that has since passed-on, and gets teary-eyed when her name is mentioned. </div>
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<a href="http://3.bp.blogspot.com/-nOGT0Q7-jFE/Ulcl0_LFzsI/AAAAAAAAQrg/rnEwToY9pxg/s1600/Ethel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-nOGT0Q7-jFE/Ulcl0_LFzsI/AAAAAAAAQrg/rnEwToY9pxg/s400/Ethel.jpg" width="320" /></a></div>
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As I was making the cookies with the recipe that Ethel has so generously shared, I thought about the two of them baking together and what kind of advice they would have given me while I was baking. Whenever I make these cookies I will think of Ethel, and her neighbor Pietta as well.</div>
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<br /></div>
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As we left the craft fair that day and were a few hours into our six-hour drive home, we opened the bag of biscotti again and began eating. They were so delicious and we were so appreciative of Ethel's thoughtfulness to bring us such a wonderful treat!</div>
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<a href="http://3.bp.blogspot.com/-odMQBbvdtKg/UlclLUW8K6I/AAAAAAAAQrE/AFYpQDjx-qA/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-odMQBbvdtKg/UlclLUW8K6I/AAAAAAAAQrE/AFYpQDjx-qA/s400/image.jpg" width="300" /></a></div>
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Ethel and I share photos of our families--this is a picture of her granddaughter, Presley, and her classical Japanese dance instructor, Madame Hanayagi.</div>
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<a href="http://3.bp.blogspot.com/-xol5-WKs7aI/UlclNBPX3DI/AAAAAAAAQrM/E3M9rIyU20I/s1600/image-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-xol5-WKs7aI/UlclNBPX3DI/AAAAAAAAQrM/E3M9rIyU20I/s400/image-1.jpg" width="300" /></a></div>
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The little one on the right is Ethel's grandson, Kurt--look how cute he is!</div>
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Thank you, Ethel, for sharing your recipe and stories with me. I appreciate your thoughtful kindness and generosity.</div>
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***</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--lOnuPwF6JA/UlcqCkXCaOI/AAAAAAAAQsI/3Tk57OnlJfA/s1600/Biscotti+IMG_1240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/--lOnuPwF6JA/UlcqCkXCaOI/AAAAAAAAQsI/3Tk57OnlJfA/s320/Biscotti+IMG_1240.jpg" width="320" /></a></div>
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<b><u>Italian Cookies - Biscotti</u></b></div>
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from the kitchen of <i>Pietta Menosse </i><br />
<i>(by way of Ethel Nakamura)</i></div>
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<b>Ingredients:</b></div>
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1-1/2 cubes butter (3/4 cup)</div>
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1-1/2 cups sugar</div>
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4 eggs</div>
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2 teaspoons vanilla (or 1 tsp. anise oil)</div>
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2 tablespoons anise seeds</div>
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1 cup chopped walnuts, almonds or pistachios</div>
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3 cups flour</div>
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3 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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Mix butter and sugar. Beat in eggs, one at a time. Add other ingredients and mix well. Divide dough into 4 equal parts. Shape into logs and flatten a little. Bake at 375ºF until lightly brown, about 20-25 minutes.</div>
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Take out of the oven and cut diagonally. The first two that came out of the oven weren't quite done--it's much easier to slice them when they're not moist. </div>
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Lay the cookies on a cookie sheet and brown for 30 minutes at 300ºF.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8687267528879072067.post-28558464271809331162013-10-03T12:48:00.000-07:002013-10-03T12:48:13.046-07:00Boiled Peanuts<div class="noprint">
I didn't grow up eating boiled peanuts. The first I heard of them were from my friends that grew up in Hawaii. Boiled peanuts are a favorite snack there. My son-in-law and daughter-in-law's families are from the southern United States--and they like boiled peanuts. Boiled peanuts are so popular in The South, they're sold at roadside stands. I recently went to the Farmer's Market in Clovis and found some fresh, green (raw) peanuts, and thought I'd give boiled peanuts a try.<br />
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<a href="http://4.bp.blogspot.com/-Q-RTc2s9Abo/Uk2jZjVIV4I/AAAAAAAAQoE/z4vv9Lok_XY/s1600/Boiled+Peanuts+IMG_1184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Q-RTc2s9Abo/Uk2jZjVIV4I/AAAAAAAAQoE/z4vv9Lok_XY/s640/Boiled+Peanuts+IMG_1184.jpg" width="640" /></a></div>
I bought three pounds of green (raw) peanuts and split the batch into two--one I made from the recipe Marc Matsumoto has on his blog <a href="http://norecipes.com/blog/boiled-peanut-recipe/">No Recipes</a>--that one is made with five spice powder and star anise. I also thought chile and lime sounded good. I think they were both equally good!<br />
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When looking for peanuts to boil, don't be confused by the terms. 'Raw' peanuts can also mean dry roasted peanuts. You want 'green' peanuts--they're not green, but 'green' in the sense of fresh, uncooked. The peanuts I found at the Farmer's Market were obviously fresh-picked, they were moist and smelled like rich, fresh dirt. They were about $1.50 per pound.<br />
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<a href="http://4.bp.blogspot.com/-Ny17B9dCugk/Uk2jXLQyQvI/AAAAAAAAQn8/2o5Sbgfl97k/s1600/Boiled+Peanuts+IMG_1134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-Ny17B9dCugk/Uk2jXLQyQvI/AAAAAAAAQn8/2o5Sbgfl97k/s640/Boiled+Peanuts+IMG_1134.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<b><u>Boiled Peanuts</u></b></div>
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<i><a href="http://norecipes.com/blog/boiled-peanut-recipe/">recipe adapted from Marc Matsumoto</a></i></div>
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<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 1/2 pounds fresh green peanuts</div>
<div style="text-align: center;">
2 tablespoons dark brown sugar</div>
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3 tablespoons Ono salt</div>
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1 teaspoon five spice powder</div>
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2 whole star anise<br />
1/2 cup mirin</div>
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1 clove garlic, mashed</div>
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few slices jalapeño pepper</div>
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6 cups water</div>
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Thoroughly rinse any dirt off peanuts.</div>
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Add all ingredients to a large pot and bring to boil. Turn down the heat to a simmer, cover, and cook for 45 minutes. Turn off heat and let the peanuts sit in the brine overnight.</div>
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The next day, drain the peanuts and serve. Refrigerate any uneaten portion.</div>
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<a href="http://2.bp.blogspot.com/-8zlqnFz4E-8/Uk2wF74t1_I/AAAAAAAAQoc/OTzBcrGSTfI/s1600/Boiled+Peanuts+IMG_1200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8zlqnFz4E-8/Uk2wF74t1_I/AAAAAAAAQoc/OTzBcrGSTfI/s640/Boiled+Peanuts+IMG_1200.jpg" width="640" /></a></div>
This is the Ono Salt I used. I bought it in the Hawaiian section of Marukai--several years ago. "Fresh ginger, garlic, pepper and salt are blended together to create a flavor for tastier foods."--that's what it says on the package. I keep it in the freezer.<br />
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From what I've read online, it may take longer to cook the peanuts so they're soft, depending upon how dry the green peanuts are. Some bloggers say to soak the peanuts overnight in water before cooking, some say it takes 6 hours to cook--the peanuts I bought were really fresh, so it took only 45 minutes to cook--I had to add 15 more minutes to my cooking time to get them soft, after 30 minutes they were a bit al dente.<br />
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Here's the recipe for the chile-lime boiled peanuts. Follow the same cooking directions above. They were good too.<br />
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<div style="text-align: center;">
</div>
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<b><u>Chile Lime Boiled Peanuts</u></b></div>
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<b>Ingredients:</b></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
1 1/2 pounds fresh green peanuts</div>
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2 tablespoons dark brown sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
2 tablespoons kosher salt</div>
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1 tablespoon chili powder</div>
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1 tablespoon paprika</div>
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1 teaspoon garlic powder</div>
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1 teaspoon onion powder</div>
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1 teaspoon cumin</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
1 jalapeño pepper</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
2 fresh limes, juiced and rinds added to pot</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
6 cups water</div>
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<a href="http://4.bp.blogspot.com/-LDHKrtDL3gs/Uk2wDb2tH0I/AAAAAAAAQoY/bL3ytZf0UAQ/s1600/Boiled+Peanuts+IMG_1190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-LDHKrtDL3gs/Uk2wDb2tH0I/AAAAAAAAQoY/bL3ytZf0UAQ/s640/Boiled+Peanuts+IMG_1190.jpg" width="640" /></a></div>
I can't wait to have my friends try boiled peanuts!<br />
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Itadakimasu!<br />
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***</div>
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We recently visited my daughter and her family.</div>
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<a href="http://4.bp.blogspot.com/-ZhJwGUqqiX8/Uk2_Mh0TybI/AAAAAAAAQos/rmf9X2mxeM0/s1600/IMG_0940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://4.bp.blogspot.com/-ZhJwGUqqiX8/Uk2_Mh0TybI/AAAAAAAAQos/rmf9X2mxeM0/s640/IMG_0940.jpg" width="640" /></a></div>
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My granddaughter Rachel is growing up fast!</div>
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<a href="http://1.bp.blogspot.com/-DHwsukWwaj4/Uk2_Oje681I/AAAAAAAAQo0/qblMH_zvUSc/s1600/IMG_0942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-DHwsukWwaj4/Uk2_Oje681I/AAAAAAAAQo0/qblMH_zvUSc/s640/IMG_0942.jpg" width="640" /></a></div>
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She's watching some kids play in the courtyard where she lives.</div>
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<a href="http://3.bp.blogspot.com/-6_5GPKXy4KE/Uk2_QlQB1jI/AAAAAAAAQo8/eoUCz_X16HM/s1600/IMG_0951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-6_5GPKXy4KE/Uk2_QlQB1jI/AAAAAAAAQo8/eoUCz_X16HM/s640/IMG_0951.jpg" width="426" /></a></div>
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She kept looking in, watching the kids play. I wondered what she looked like from the other side of the fence.</div>
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<a href="http://4.bp.blogspot.com/-LPMDZsSX0jU/Uk2_SRdTq7I/AAAAAAAAQpE/xS0uuYmm-mg/s1600/IMG_0952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-LPMDZsSX0jU/Uk2_SRdTq7I/AAAAAAAAQpE/xS0uuYmm-mg/s640/IMG_0952.jpg" width="640" /></a></div>
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This little one always brings a smile to my face.</div>
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<a href="http://2.bp.blogspot.com/-z7MycX9I04I/Uk2_UWwEWsI/AAAAAAAAQpM/ODQR1TKIbaY/s1600/IMG_0955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-z7MycX9I04I/Uk2_UWwEWsI/AAAAAAAAQpM/ODQR1TKIbaY/s640/IMG_0955.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-nN7Dd-ogorc/Uk2_XAmAvbI/AAAAAAAAQpc/2xDbEfGrfx8/s1600/IMG_0981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-nN7Dd-ogorc/Uk2_XAmAvbI/AAAAAAAAQpc/2xDbEfGrfx8/s640/IMG_0981.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-AMLuXQsuCg4/Uk2_ZMtVIMI/AAAAAAAAQpk/5QwZSRv-f8s/s1600/IMG_0989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://4.bp.blogspot.com/-AMLuXQsuCg4/Uk2_ZMtVIMI/AAAAAAAAQpk/5QwZSRv-f8s/s640/IMG_0989.jpg" width="640" /></a></div>
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It's a lot of fun following her around trying to get a photo--she moves fast!</div>
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<a href="http://2.bp.blogspot.com/-gU3VaFCvbDM/Uk2_chtfRWI/AAAAAAAAQp0/hMI-C6uB04A/s1600/IMG_1009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-gU3VaFCvbDM/Uk2_chtfRWI/AAAAAAAAQp0/hMI-C6uB04A/s640/IMG_1009.jpg" width="426" /></a></div>
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This little one has a hearty appetite!</div>
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<a href="http://1.bp.blogspot.com/-9vBcCK_LozA/Uk3CMm3-21I/AAAAAAAAQqA/eQqg6at5Xqc/s1600/photo-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://1.bp.blogspot.com/-9vBcCK_LozA/Uk3CMm3-21I/AAAAAAAAQqA/eQqg6at5Xqc/s640/photo-13.jpg" width="640" /></a></div>
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Is it ever too early to learn to sew?</div>
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***<br />
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<a href="http://4.bp.blogspot.com/-Q-RTc2s9Abo/Uk2jZjVIV4I/AAAAAAAAQoE/z4vv9Lok_XY/s1600/Boiled+Peanuts+IMG_1184.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Q-RTc2s9Abo/Uk2jZjVIV4I/AAAAAAAAQoE/z4vv9Lok_XY/s320/Boiled+Peanuts+IMG_1184.jpg" width="320" /></a></div>
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<b><u>Boiled Peanuts</u></b></div>
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<i><a href="http://norecipes.com/blog/boiled-peanut-recipe/">recipe adapted from Marc Matsumoto</a></i></div>
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<b>Ingredients:</b></div>
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1 1/2 pounds fresh green peanuts</div>
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2 tablespoons dark brown sugar</div>
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3 tablespoons Ono salt</div>
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1 teaspoon five spice powder</div>
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2 whole star anise</div>
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1/2 cup mirin</div>
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1 clove garlic, mashed</div>
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few slices jalapeño pepper</div>
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6 cups water</div>
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Thoroughly rinse dirt off peanuts.</div>
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Add all ingredients to a large pot and bring to boil. Turn down the heat to a simmer, cover, and cook for 45 minutes. Turn off heat and let the peanuts sit in the brine overnight.</div>
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The next day, drain the peanuts and serve. Refrigerate any uneaten portion.</div>
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<b><u>Chile Lime Boiled Peanuts</u></b></div>
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<b>Ingredients:</b></div>
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1 1/2 pounds fresh green peanuts</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
2 tablespoons dark brown sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
2 tablespoons kosher salt</div>
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1 tablespoon chili powder</div>
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1 tablespoon paprika</div>
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1 teaspoon garlic powder</div>
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1 teaspoon onion powder</div>
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1 teaspoon cumin</div>
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1 jalapeño pepper</div>
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2 fresh limes, juiced and rinds added to pot</div>
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6 cups water</div>
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Follow directions above.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8687267528879072067.post-43841838316457260532013-09-13T08:15:00.001-07:002013-09-13T08:15:29.589-07:00Hiyashi Chuka--Cold Ramen Noodles<div class="noprint">
Since the weather has been so hot here the last few weeks, we've been eating cold foods. Hiyashi Chuka--or cold ramen noodles--is refreshing on hot days. <a href="http://justonecookbook.com/blog/recipes/hiyashi-chuka-cold-ramen/">Nami over at Just one Cookbook</a> is always an inspiration whenever I want to cook Japanese food. I like to compare her recipes to mine--it's like comparing Japanese American food to Japanese food, since Nami is from Japan, and I was born and raised here in the US.<br />
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<a href="http://2.bp.blogspot.com/-7N8dj__pTuE/UjHsutjSikI/AAAAAAAAQcQ/9JWd37ok01Y/s1600/IMG_0872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-7N8dj__pTuE/UjHsutjSikI/AAAAAAAAQcQ/9JWd37ok01Y/s640/IMG_0872.jpg" width="640" /></a></div>
Top the cooked and chilled ramen noodles with all sorts of toppings like--cooked shrimp, thinly sliced ham, slivered green onions, thinly sliced egg crepe, cooked spinach, sliced tomatoes, thinly sliced fresh shiitake mushrooms--the possibilities are endless!<br />
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<a href="http://4.bp.blogspot.com/-Jur6Rkej0RI/UjHszhILPAI/AAAAAAAAQcg/OKt6Y2WAS-Y/s1600/IMG_0922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Jur6Rkej0RI/UjHszhILPAI/AAAAAAAAQcg/OKt6Y2WAS-Y/s640/IMG_0922.jpg" width="640" /></a></div>
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<b><u>Hiyashi Chuka--Cold Ramen</u></b></div>
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<i>adapted from <a href="http://justonecookbook.com/blog/recipes/hiyashi-chuka-cold-ramen/">Just One Cookbook</a></i></div>
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Ingredients:</div>
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cooked and chilled ramen noodles</div>
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thinly sliced egg crepe</div>
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thinly sliced green onion</div>
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cooked shrimp</div>
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sliced tomatoes</div>
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thinly sliced ham</div>
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blanched bean sprouts</div>
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thinly sliced cucumber</div>
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optional: kizami shoga, kombu tsukemono, lemon/lime wedges, daikon sprouts</div>
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sauce:</div>
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6 tablespoons shoyu</div>
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1 tablespoons sugar</div>
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2 tablespoons rice vinegar</div>
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2 tablespoons lemon juice</div>
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1 tablespoon sesame oil</div>
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1 tablespoon roasted sesame seeds</div>
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1/4 teaspoon grated ginger</div>
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dash hot chili oil</div>
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4 tablespoons water</div>
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<a href="http://1.bp.blogspot.com/-A-6uNsrTTfc/UjHwgHIKo-I/AAAAAAAAQc0/neQVakBt6GE/s1600/Hiyashi+Chuka+IMG_0845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-A-6uNsrTTfc/UjHwgHIKo-I/AAAAAAAAQc0/neQVakBt6GE/s640/Hiyashi+Chuka+IMG_0845.jpg" width="640" /></a></div>
These are old-fashioned chuka soba noodles. This is the kind I ate when I was growing up--because they were the only ones available. Now there's all kinds!<br />
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<a href="http://3.bp.blogspot.com/-igL5W0wH0fw/UjHwk0hGazI/AAAAAAAAQdE/NoevSGayEv8/s1600/Hiyashi+Chuka+IMG_0853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-igL5W0wH0fw/UjHwk0hGazI/AAAAAAAAQdE/NoevSGayEv8/s640/Hiyashi+Chuka+IMG_0853.jpg" width="640" /></a></div>
This kind is a little fancier, but I'm going to try fresh ramen noodles next time I go to the market.<br />
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<a href="http://2.bp.blogspot.com/-lFL3Itw_acs/UjHwij68uhI/AAAAAAAAQc8/fIGyZxAeAbQ/s1600/Hiyashi+Chuka+IMG_0848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-lFL3Itw_acs/UjHwij68uhI/AAAAAAAAQc8/fIGyZxAeAbQ/s640/Hiyashi+Chuka+IMG_0848.jpg" width="640" /></a></div>
Use whatever noodles you like. I like these GreeNoodles. I used them in my <a href="http://www.foodjimoto.com/2011/06/greenoodle-healthier-instant-ramen.html">Healthier Instant Ramen</a> post. I made Hiyashi Chuka with these noodles to take to my parents, since the noodles have 6 grams of fiber per serving and are a healthier choice than the plain wheat flour noodles. My dad is eating healthy these days and I made these to support him.<br />
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<a href="http://3.bp.blogspot.com/-XtO7tRYgBVk/UjH_01_sKMI/AAAAAAAAQdc/xfWAD9JuNFo/s1600/Hiyashi+Chuka+Egg+Crepe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="http://3.bp.blogspot.com/-XtO7tRYgBVk/UjH_01_sKMI/AAAAAAAAQdc/xfWAD9JuNFo/s640/Hiyashi+Chuka+Egg+Crepe.jpg" width="640" /></a></div>
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Make an egg crepe by beating one egg with a good pinch of sugar, a small pinch of salt and a teaspoon of water, pour into a small, hot non-stick pan (medium heat) and swirl the egg around until it covers the bottom of the pan. Lower heat and cook a minute or so until the edges curl away from the pan, then flip the crepe. Cook for a few seconds and remove from pan and cool. Roll the egg crepe and slice thinly. </div>
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<a href="http://1.bp.blogspot.com/-qTrOKezzVS8/UjHtT9qoPJI/AAAAAAAAQco/OeopQTkiL5A/s1600/IMG_0870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-qTrOKezzVS8/UjHtT9qoPJI/AAAAAAAAQco/OeopQTkiL5A/s640/IMG_0870.jpg" width="640" /></a></div>
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Top your cold noodles with assorted vegetables and/or cold meats, add a drizzle of dressing and--it's time to eat!</div>
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Itadakimasu!</div>
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***</div>
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<br />
These are my neighbors, the Watanabes. The other day, they had a party for all the neighbors that share the same driveway--there are four families--it's nice living here with good neighbors.<br />
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There was lots of delicious food--Tonkatsu, barbecued chicken wings, teriyaki chicken and french fries...<br />
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A huge platter of tempura...<br />
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A big bowl of sunomono salad, fruit, drinks and of course, rice.<br />
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Everything was delicious!<br />
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My neighbor Hiro loves growing things. His yard is FULL of plants! Geraniums and...<br />
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Camelias.<br />
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I'm not sure what these flowers are--does anyone know?<br />
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Pomegranates are growing there too. I love walking down the driveway to see what I can catch with my camera.<br />
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From the left--Sam, Tomoko and Hiyato and Gary. Tomoko & Hiyato don't share our driveway, they're friends. We have a lot in common.<br />
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Tomoko told me about this flower growing in Hiro's yard. She said it only blooms at night and for only one night.<br />
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We all talked and laughed well into the evening!<br />
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And we got to see the rare blooming! Thank you to Hiro and Gina for such a nice evening!<br />
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<b><u>Hiyashi Chuka--Cold Ramen</u></b></div>
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<i>adapted from <a href="http://justonecookbook.com/blog/recipes/hiyashi-chuka-cold-ramen/">Just One Cookbook</a></i></div>
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Ingredients:</div>
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cooked and chilled ramen noodles</div>
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thinly sliced egg crepe</div>
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thinly sliced green onion</div>
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cooked shrimp</div>
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sliced tomatoes</div>
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thinly sliced ham</div>
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blanched bean sprouts</div>
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thinly sliced cucumber</div>
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optional: kizami shoga, kombu tsukemono, lemon/lime wedges</div>
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sauce:</div>
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6 tablespoons shoyu</div>
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1 tablespoons sugar</div>
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2 tablespoons rice vinegar</div>
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2 tablespoons lemon juice</div>
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1 tablespoon sesame oil</div>
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1 tablespoon roasted sesame seeds</div>
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1/4 teaspoon grated ginger</div>
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dash hot chili oil</div>
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4 tablespoons water</div>
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Make sauce and refrigerate.</div>
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Boil noodles according to package directions, drain, and cool them quickly in an ice water bath. Drain and put into refrigerator to keep cold.</div>
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Prepare other vegetables and meats according to ingredients list--most are julienne cut in Japanese-style. Place condiments on top of noodles with a light drizzle of dressing on top.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8687267528879072067.post-43495100296337994202013-09-09T10:24:00.000-07:002013-09-09T11:09:39.576-07:00Easy & Delicious Farmer's Market Salad<div class="noprint">
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Last Friday I stopped by the Whittier Farmer's Market and was reacquainted with one of my favorite salads. When I worked for Taguchi Farms back in the '80s, one of the vendors at the market would make this salad and have a bowl of toothpicks next to it to make it available for tasting. The ingredients are simple--pick several summer veggies--and the preparation is easy--chop into bite-sized pieces and dress with lemon/lime juice and sea salt.<br />
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<a href="http://1.bp.blogspot.com/-VKl6435rXVk/UivzITy05OI/AAAAAAAAQZo/-BCVcvGc5bI/s1600/Farmer%2527s+Market+Salad+IMG_0795.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-VKl6435rXVk/UivzITy05OI/AAAAAAAAQZo/-BCVcvGc5bI/s640/Farmer%2527s+Market+Salad+IMG_0795.jpg" width="640" /></a></div>
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This salad is perfect for the hot, hot, HOT weather we've been having here in Southern California--I've been keeping a big bowl of salad in the refrigerator, so it's nice and cold.</div>
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<a href="http://4.bp.blogspot.com/-05U7IbUZXd0/UivzMZMSbOI/AAAAAAAAQZw/OsV_VEP0S3E/s1600/Farmer%2527s+Market+Salad+IMG_0809.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-05U7IbUZXd0/UivzMZMSbOI/AAAAAAAAQZw/OsV_VEP0S3E/s640/Farmer%2527s+Market+Salad+IMG_0809.jpg" width="640" /></a></div>
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Some of my family members like it with a little shoyu on-the-side, or with some chopped jalapeños sprinkled on top. It's also good with a drizzle of olive oil.</div>
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<a href="http://4.bp.blogspot.com/-sclrBzTuWFw/Uivy_8DOfVI/AAAAAAAAQZI/5ShzMDW1KWo/s1600/Farmer%2527s+Market+Salad+IMG_0764.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-sclrBzTuWFw/Uivy_8DOfVI/AAAAAAAAQZI/5ShzMDW1KWo/s640/Farmer%2527s+Market+Salad+IMG_0764.jpg" width="640" /></a></div>
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Ingredients:</div>
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2 large tomatoes</div>
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1 red pepper (I ended up not using the green pepper)</div>
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1 small yellow pepper</div>
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1 small red onion</div>
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6 cucumbers</div>
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8 curly peppers (they're mild)</div>
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1 bunch cilantro leaves</div>
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juice of 1/2 lemon and/or 1 lime</div>
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sea salt & pepper to taste</div>
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The key to making this salad good is to use vegetable you like. I really like cucumbers, so I use a lot of them. Homegrown tomatoes or ones from a farmer's market will make the salad better since those tomatoes will have a lot of flavor. I like the curly peppers because they're mild and everyone in my family can eat them, I'll serve jalapeños on the side. Red onion gives the salad a little bite of spiciness. The lemon and/or lime juice with a little sea salt keeps the salad light, tasting fresh and mellows out the red onion a bit.</div>
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<a href="http://2.bp.blogspot.com/-RziVYURv1Ag/UivzCQZK4XI/AAAAAAAAQZQ/iaQoieYS16s/s1600/Farmer%2527s+Market+Salad+IMG_0772.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-RziVYURv1Ag/UivzCQZK4XI/AAAAAAAAQZQ/iaQoieYS16s/s640/Farmer%2527s+Market+Salad+IMG_0772.jpg" width="640" /></a></div>
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Chop all vegetables into bite-sized pieces.</div>
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I used 3 different kinds of cucumbers because I saw them at the market--Persian, pickling and Japanese--they all looked so good.</div>
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<a href="http://1.bp.blogspot.com/-sgNRf-ZNJgI/UivzEWcPmwI/AAAAAAAAQZY/3z8T44P6DR4/s1600/Farmer%2527s+Market+Salad+IMG_0778.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-sgNRf-ZNJgI/UivzEWcPmwI/AAAAAAAAQZY/3z8T44P6DR4/s640/Farmer%2527s+Market+Salad+IMG_0778.jpg" width="640" /></a></div>
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Put all the chopped vegetables in a large bowl, add juice of 1/2 lemon and/or 1 lime, salt and pepper to taste and toss gently. I take the leaves off the cilantro--chopping them is a lot faster, but I don't think the stems look as nice as the leaves. Is that a little OCD? </div>
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<a href="http://4.bp.blogspot.com/-dQPASuOW47E/UivzGSoZP-I/AAAAAAAAQZg/hg6aH6_rfyE/s1600/Farmer%2527s+Market+Salad+IMG_0788.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-dQPASuOW47E/UivzGSoZP-I/AAAAAAAAQZg/hg6aH6_rfyE/s640/Farmer%2527s+Market+Salad+IMG_0788.jpg" width="640" /></a></div>
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Chill thoroughly and serve.</div>
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Itadakimasu!</div>
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***</div>
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Remember Isamu? You first met him in the <a href="http://www.foodjimoto.com/2011/05/gails-stew.html">Gail's Stew</a> post.</div>
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<a href="http://2.bp.blogspot.com/-IX5ccqhPsLA/Ui4ObV-uHJI/AAAAAAAAQbs/xnc5W1NyOrE/s1600/Isamu+Cooling+Off-3-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-IX5ccqhPsLA/Ui4ObV-uHJI/AAAAAAAAQbs/xnc5W1NyOrE/s640/Isamu+Cooling+Off-3-2.jpg" width="640" /></a></div>
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He's keeping cool in this heat.</div>
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<a href="http://3.bp.blogspot.com/-Q59Jtfuz540/Ui34hlcBVNI/AAAAAAAAQbM/vapc6VLyOcw/s1600/Isamu%2527s+2nd+Birthday+Party+IMG_0044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://3.bp.blogspot.com/-Q59Jtfuz540/Ui34hlcBVNI/AAAAAAAAQbM/vapc6VLyOcw/s640/Isamu%2527s+2nd+Birthday+Party+IMG_0044.jpg" width="640" /></a></div>
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A few months ago he had a birthday! He's growing so fast!</div>
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<a href="http://1.bp.blogspot.com/-juWMLZm3DMg/Ui34f8QfoXI/AAAAAAAAQbE/3QzkbnYBI5k/s1600/Isamu%2527s+2nd+Birthday+Party+IMG_0032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://1.bp.blogspot.com/-juWMLZm3DMg/Ui34f8QfoXI/AAAAAAAAQbE/3QzkbnYBI5k/s640/Isamu%2527s+2nd+Birthday+Party+IMG_0032.jpg" width="640" /></a></div>
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Isamu LOVES trucks and LARGE vehicles.</div>
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<a href="http://2.bp.blogspot.com/-UO-ifH-sABA/Ui31LZqMdwI/AAAAAAAAQak/7FvSXfpADOw/s1600/Isamu%2527s+Baptism+IMG_9223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-UO-ifH-sABA/Ui31LZqMdwI/AAAAAAAAQak/7FvSXfpADOw/s640/Isamu%2527s+Baptism+IMG_9223.jpg" width="640" /></a></div>
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The whole family gathered not too long ago for his baptism.</div>
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<a href="http://1.bp.blogspot.com/-y28dXAZYlOo/Ui31P_mqbUI/AAAAAAAAQa0/_Jwh8O9K7y8/s1600/Isamu%2527s+Baptism+IMG_9263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://1.bp.blogspot.com/-y28dXAZYlOo/Ui31P_mqbUI/AAAAAAAAQa0/_Jwh8O9K7y8/s640/Isamu%2527s+Baptism+IMG_9263.jpg" width="640" /></a></div>
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Proud parents, Eugene and Maria.</div>
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<a href="http://3.bp.blogspot.com/-QZr2v_6h4fY/Ui31OHjjweI/AAAAAAAAQas/96fQW1dR2j0/s1600/Isamu%2527s+Baptism+IMG_9246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-QZr2v_6h4fY/Ui31OHjjweI/AAAAAAAAQas/96fQW1dR2j0/s640/Isamu%2527s+Baptism+IMG_9246.jpg" width="640" /></a></div>
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Isamu loves Obaachan. Absolutely LOVES her! Obaachan is Isamu's best friend. She teaches him a lot of Japanese words--his parents call it "Bachanese". He says "Yanna." "Yanna go see Mommy." He talks a lot, but can also be quiet. Early on he learned "Dude" and "Sweet" from his cousins Tyler and Colin (who are in their twenties). Isamu is learning Spanish, too. He loves trucks, Duplos and playing with water. He's smart and has a good sense of humor--he likes to be funny and make us laugh. Sometimes he calls his dad "Eugene," but mostly he calls him "Poppy." He can do impressions of Obaachan, Eugene and Rufina, his babysitter. Isamu loves <a href="http://www.foodjimoto.com/2011/03/guacamole.html">guacamole</a>--and eats it like a main dish. I love to hear him shout, "Guacamole!" when he comes over. </div>
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Isamu brings a lot of joy to our family.</div>
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***</div>
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<a href="http://4.bp.blogspot.com/-05U7IbUZXd0/UivzMZMSbOI/AAAAAAAAQZw/OsV_VEP0S3E/s1600/Farmer%2527s+Market+Salad+IMG_0809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-05U7IbUZXd0/UivzMZMSbOI/AAAAAAAAQZw/OsV_VEP0S3E/s320/Farmer%2527s+Market+Salad+IMG_0809.jpg" width="320" /></a></div>
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Ingredients:</div>
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2 large tomatoes</div>
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1 red pepper (I ended up not using the green pepper)</div>
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1 small yellow pepper</div>
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1 small red onion</div>
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6 cucumbers</div>
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8 curly peppers (they're mild)</div>
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1 bunch cilantro leaves</div>
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juice of 1/2 lemon and/or 1 lime</div>
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sea salt & pepper to taste</div>
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optional: drizzle of olive oil</div>
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chopped jalapeños</div>
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Chop all vegetables into bite-sized pieces. </div>
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Put all the chopped vegetables in a large bowl, add juice of 1/2 lemon and/or 1 lime, salt and pepper to taste and toss gently.</div>
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Chill thoroughly before serving.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8687267528879072067.post-13091219683809135332013-09-04T10:54:00.002-07:002013-09-04T10:54:17.256-07:00Cowboy Caviar<div class="noprint">
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My friend <a href="http://www.foodjimoto.com/2011/05/egg-foo-young.html">Pam</a> is a great source for recipes. She's always trying new things and is generous in sharing her recipes with friends. She made <a href="http://www.foodjimoto.com/2011/01/german-chocolate-cake.html">German Chocolate Cake</a> (that has become the signature cake of my friend Sue), <a href="http://www.foodjimoto.com/2011/07/cool-minty-summer-salad-with-peaches.html">Cool & Minty Summer Salad with Peaches</a>, <a href="http://www.foodjimoto.com/2011/08/barbecued-beer-can-chicken.html">Barbecued Beer Can Chicken</a>, <a href="http://www.foodjimoto.com/2012/01/meatloaf-with-barbecue-sauce.html">Meatloaf with Barbecue Sauce</a>--recipes that have been shared on FOODjimoto.com. This delicious dip, Cowboy Caviar, is also a recipe of Pam's that she makes for her football parties. It's easy to make and always a hit with the football-watching, or any, crowd.<br />
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<a href="http://1.bp.blogspot.com/-nbMhckQVz0U/UiOgD2jZWXI/AAAAAAAAQWs/-w-R2GVAEVw/s1600/Cowboy+Caviar+IMG_0759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-nbMhckQVz0U/UiOgD2jZWXI/AAAAAAAAQWs/-w-R2GVAEVw/s640/Cowboy+Caviar+IMG_0759.jpg" width="640" /></a></div>
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I think the ingredients can vary depending upon what you like and what you have on hand.</div>
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<a href="http://2.bp.blogspot.com/--uQgWHP8f-0/UiOf48_CpGI/AAAAAAAAQV8/zTWFbqQ-yqk/s1600/Cowboy+Caviar+IMG_0739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/--uQgWHP8f-0/UiOf48_CpGI/AAAAAAAAQV8/zTWFbqQ-yqk/s640/Cowboy+Caviar+IMG_0739.jpg" width="640" /></a></div>
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<u><b>Cowboy Caviar</b></u><br />
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Ingredients:</div>
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1 can black beans, drained & rinsed</div>
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1 can black-eyed peas, drained & rinsed</div>
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1 1/2 cups corn (or 1 can, drained & rinsed)</div>
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2 cups diced sweet onion</div>
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2 cups diced tomatoes</div>
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1 bunch chopped cilantro</div>
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1 diced red pepper</div>
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1 minced jalapeño pepper</div>
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3 diced avocados</div>
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juice of one lemon</div>
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1/4 teaspoon cumin</div>
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1/4 cup olive oil</div>
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1/4 cup orange muscat champagne vinegar</div>
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<a href="http://3.bp.blogspot.com/-ENp3wErxQKE/UidORE8XD4I/AAAAAAAAQXI/U1p6OKenAZk/s1600/Cowboy+Caviar+jalapeno%252C+corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ENp3wErxQKE/UidORE8XD4I/AAAAAAAAQXI/U1p6OKenAZk/s640/Cowboy+Caviar+jalapeno%252C+corn.jpg" width="640" /></a></div>
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While gathering the ingredients, I forgot to add the jalapeño, corn, olive oil and orange muscat champagne vinegar for the photo. Oh! And the cumin, too.<br />
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<a href="http://2.bp.blogspot.com/-8BsmF5xSLKE/UiOf74jd4dI/AAAAAAAAQWM/6douj_S0xro/s1600/Cowboy+Caviar+IMG_0745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8BsmF5xSLKE/UiOf74jd4dI/AAAAAAAAQWM/6douj_S0xro/s640/Cowboy+Caviar+IMG_0745.jpg" width="640" /></a></div>
I like it when the peel of the avocado comes off in one piece, that's when I think avocados are perfectly ripe.<br />
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Put all ingredients in a large bowl and add salt and pepper to taste.<br />
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<a href="http://3.bp.blogspot.com/-ayPKublym60/UiOf_-f7-NI/AAAAAAAAQWc/ZT0L1KaeIig/s1600/Cowboy+Caviar+IMG_0750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-ayPKublym60/UiOf_-f7-NI/AAAAAAAAQWc/ZT0L1KaeIig/s640/Cowboy+Caviar+IMG_0750.jpg" width="640" /></a></div>
I like the olive oil and orange muscat champagne vinegar dressing--I think it gives the dip a bright taste. You can use red wine vinegar instead, or simply use Italian salad dressing, that works well too.<br />
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Toss all ingredients gently until well-combined. Taste and adjust seasoning.<br />
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<a href="http://4.bp.blogspot.com/-LCSGxWmJz9M/UiOgCNsCzVI/AAAAAAAAQWk/It5lHq2WZ7E/s1600/Cowboy+Caviar+IMG_0757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-LCSGxWmJz9M/UiOgCNsCzVI/AAAAAAAAQWk/It5lHq2WZ7E/s640/Cowboy+Caviar+IMG_0757.jpg" width="640" /></a></div>
This dip is fresh and hearty in a light way, and makes a great appetizer for tailgate parties.<br />
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Itadakimasu!<br />
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Ideally, since the Cowboy Caviar is another recipe I got from Pam, I would have some new photos and news about her family to share. But I don't today, so I'll share something about the Fujimotos.<br />
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Last month, we spent the weekend at the Dinkey Creek Campground again--you might remember my <a href="http://www.foodjimoto.com/2012/07/grilled-salmon-with-tomato-avocado.html">Grilled Salmon with Avocado-Tomato Relish</a> post. <br />
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<a href="http://3.bp.blogspot.com/-prLRlMTAj8U/UA5dR9iulEI/AAAAAAAANOA/ZPjj0ZG5PpM/s1600/Dinkey+Creek+Camping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-prLRlMTAj8U/UA5dR9iulEI/AAAAAAAANOA/ZPjj0ZG5PpM/s400/Dinkey+Creek+Camping.jpg" width="400" /></a></div>
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This is last year's photo--we actually made this again this year, it was so good.</div>
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<a href="http://4.bp.blogspot.com/-uSqWolT8qKM/Uidch1i7DhI/AAAAAAAAQXY/BvyMSpljZK0/s1600/IMG_0522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-uSqWolT8qKM/Uidch1i7DhI/AAAAAAAAQXY/BvyMSpljZK0/s640/IMG_0522.jpg" width="640" /></a></div>
This year, our visitor from Japan, <a href="http://www.foodjimoto.com/2013/08/spam-musubi-with-shiso.html">Ayako</a>, came camping with us.<br />
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<a href="http://2.bp.blogspot.com/-DXyHUORK0m4/UidcwMQWXtI/AAAAAAAAQYY/aMJn0c323Lw/s1600/IMG_0587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-DXyHUORK0m4/UidcwMQWXtI/AAAAAAAAQYY/aMJn0c323Lw/s640/IMG_0587.jpg" width="640" /></a></div>
We hiked to the McKinley Grove, to see the big sequoias.<br />
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I think the <a href="http://www.foodjimoto.com/2013/02/chawanmushi-savory-egg-custard.html">newlyweds</a> are adorable.<br />
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<a href="http://2.bp.blogspot.com/-4dpeMhYMP5I/UidcyehXTlI/AAAAAAAAQYg/DyVs13_stZU/s1600/IMG_0589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-4dpeMhYMP5I/UidcyehXTlI/AAAAAAAAQYg/DyVs13_stZU/s640/IMG_0589.jpg" width="640" /></a></div>
We were so happy Rachel, Mitchell and Karen could join us this year.<br />
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Mitchell always finds interesting things for us to do, like this hike.<br />
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<a href="http://2.bp.blogspot.com/-V4-xeRfIXJs/Uidcsh0cM7I/AAAAAAAAQYQ/TnZrS-YzxmY/s1600/IMG_0583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-V4-xeRfIXJs/Uidcsh0cM7I/AAAAAAAAQYQ/TnZrS-YzxmY/s640/IMG_0583.jpg" width="640" /></a></div>
It's so much fun having the whole family together!<br />
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<a href="http://3.bp.blogspot.com/-VDkPvM8Vbtk/Uidcpj4LrAI/AAAAAAAAQYA/FuUvEiZVfrQ/s1600/IMG_0534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-VDkPvM8Vbtk/Uidcpj4LrAI/AAAAAAAAQYA/FuUvEiZVfrQ/s640/IMG_0534.jpg" width="426" /></a></div>
Early morning snuggles with Rachel around the campfire are the best!<br />
She's a new walker and got a little scab under her nose from doing a face-plant a few days earlier.<br />
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<a href="http://1.bp.blogspot.com/-D1Sr6tn3cv4/Uidcq3s3w_I/AAAAAAAAQYI/XzwgpJFRrsM/s1600/IMG_0556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-D1Sr6tn3cv4/Uidcq3s3w_I/AAAAAAAAQYI/XzwgpJFRrsM/s640/IMG_0556.jpg" width="640" /></a></div>
You can get a good 'Joker' smile by playing with a paper cup at the campsite.<br />
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<a href="http://3.bp.blogspot.com/-EuiaEJYJN-w/Uidc0FrrVFI/AAAAAAAAQYo/XwxXT5445a8/s1600/IMG_0599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://3.bp.blogspot.com/-EuiaEJYJN-w/Uidc0FrrVFI/AAAAAAAAQYo/XwxXT5445a8/s640/IMG_0599.jpg" width="640" /></a></div>
Rachel loves Dixie!<br />
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<a href="http://1.bp.blogspot.com/-qIt_YE5ZBjY/Uidc2UYt_MI/AAAAAAAAQYw/l9mL-Kgcb-4/s1600/IMG_0628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-qIt_YE5ZBjY/Uidc2UYt_MI/AAAAAAAAQYw/l9mL-Kgcb-4/s640/IMG_0628.jpg" width="426" /></a></div>
Eugene, Isamu and Maria were able to join us, too!<br />
You may remember when Isamu was born on my <a href="http://www.foodjimoto.com/2011/05/gails-stew.html">Gail's Stew</a> post.<br />
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<a href="http://2.bp.blogspot.com/-MOWNvlx2fNI/UidcovryGiI/AAAAAAAAQX4/4SBN37S3cNQ/s1600/IMG_0631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-MOWNvlx2fNI/UidcovryGiI/AAAAAAAAQX4/4SBN37S3cNQ/s640/IMG_0631.jpg" width="640" /></a></div>
"Yanna go camping!"<br />
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<a href="http://1.bp.blogspot.com/-nbMhckQVz0U/UiOgD2jZWXI/AAAAAAAAQWs/-w-R2GVAEVw/s1600/Cowboy+Caviar+IMG_0759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-nbMhckQVz0U/UiOgD2jZWXI/AAAAAAAAQWs/-w-R2GVAEVw/s320/Cowboy+Caviar+IMG_0759.jpg" width="320" /></a></div>
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<b><u><span class="Apple-style-span" style="font-size: small;"><br /></span></u></b></div>
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<u><b>Cowboy Caviar </b></u><br />
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Ingredients:</div>
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1 can black beans, drained & rinsed</div>
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1 can black-eyed peas, drained & rinsed</div>
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1 1/2 cups corn (or 1 can, drained & rinsed)</div>
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2 cups diced sweet onion</div>
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2 cups diced tomatoes</div>
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1 bunch chopped cilantro</div>
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1 diced red pepper</div>
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1 minced jalapeño pepper</div>
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3 diced avocados</div>
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juice of one lemon</div>
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1/4 teaspoon cumin</div>
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1/4 cup olive oil</div>
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1/4 cup orange muscat champagne vinegar<br />
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Put all ingredients in a large bowl and mix gently until well-combined. Taste and adjust seasonings. Chill until ready to serve. <br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8687267528879072067.post-29725495863775258662013-08-27T11:29:00.000-07:002013-08-27T11:36:35.718-07:00Guest Blogger: I Love My Dog (so I cook her) Food--by Cherie Takemoto<div class="noprint">
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<a href="http://4.bp.blogspot.com/-3TuIbQME2jQ/TWV1Su_dUQI/AAAAAAAADN8/QRikVsz8vyg/s1600/IMG_8671.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://4.bp.blogspot.com/-3TuIbQME2jQ/TWV1Su_dUQI/AAAAAAAADN8/QRikVsz8vyg/s1600/IMG_8671.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-3TuIbQME2jQ/TWV1Su_dUQI/AAAAAAAADN8/QRikVsz8vyg/s320/IMG_8671.jpg" width="213" /></a></div>
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This is my friend Cherie. We've been friends all our lives. You may remember her from our <a href="http://www.foodjimoto.com/2011/02/peanut-butter-jam-mochi.html">Peanut Butter & Jam Mochi</a> post as well as my <a href="http://www.foodjimoto.com/2011/06/umeboshi-and-shiso-pesto.html">Umeboshi and Shiso Pesto</a> post. As I've said before, this is my favorite photo of Cherie because I think it captures her perfectly. She always says, 'When you go to the ocean, you always have to go in and dip your toes!'<br />
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Cherie makes her dog Allie's food. She sent me these instructions because she was worried about my dog Dixie's health issues. Cherie says that making Allie's food has really improved Allie's health and she wanted to share her recipe. I thought it would be nice to share it here on FOODjimoto.com. Today, Cherie is our Guest Blogger.<br />
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<b>I Love My Dog (so I cook her) Food</b>--by Cherie Takemoto<br />
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I’ve turned into one of “those people”. You know, those people who pay way too much attention to their dogs. Our dog Allie, just turned 13. About a year ago, she was a mess. Her hair was falling out and she was lethargic. I tried all kinds of things with no success. I wondered if she might be allergic to the dog food. Even though it was high quality, I didn’t really know what was in it. When she even turned her nose up at the premium meat stuff, I wondered if her diet of all that mystery meat was bothering her. I decided to try making her food to see if it would make a difference. The <a href="http://drfoxvet.com/library/qanda/post/2012/04/29/i-have-two-small-dogs-i-feed.aspx">base for my recipe</a> is from Dr. Fox's recipe.<br />
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<a href="http://3.bp.blogspot.com/-tt7QtdFxdHg/UhjwpdtaFMI/AAAAAAAAQK8/5hefRY8aWLg/s1600/allie+the+pup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="http://3.bp.blogspot.com/-tt7QtdFxdHg/UhjwpdtaFMI/AAAAAAAAQK8/5hefRY8aWLg/s320/allie+the+pup.jpg" width="320" /></a></div>
We got Allie when Pete was going to middle school and Margaret was going to high school. Dogs make the best friends. They will listen and seem to understand, even when nobody else does. Margaret would take Allie for long, long walks and Pete would read books to her.<br />
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Our neighbors, Tabby, John, Tommy and Michael watch Allie whenever we are out of town. Their dog, Clyde is also 13 years old. When Allie comes, Clyde tries to frolic more, but with his arthritic old bones, sometimes he is so miserable that he doesn’t even want to eat. Tabby has begun to mix some rice and beef into his food, but with our hot weather, that wasn’t even doing it for him. I brought over some of Allie’s semi-frozen food and the coolness and yumminess perked him right up. When Tabby asked me for the recipe, I didn’t have it because I often don’t measure things.<br />
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So this week, I’ve taken the time to figure out quantities and ingredients.<br />
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The night before, put 2 cups of brown rice and 2 cups of dried beans in a pot. Rinse them with cold water a few times and leave them overnight. Then add the barley, lentils, quinoa, konbu and prunes. Pour the oil on top and mix everything together.<br />
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Note: the proportion of rice, grains and beans is not that important. I heard that beans and rice make a complete protein, and whole grains are good for us so I like to mix a variety of things. When I started making her food, I added rinsed and drained canned beans along with the raw stuff so you can do that too if you don’t want to mess with starting from dry beans.<br />
<a href="http://1.bp.blogspot.com/-5lOQ_1S4AxQ/Uhjw7ScCgrI/AAAAAAAAQMM/bEpxC2YR0oI/s1600/IMG_1523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5lOQ_1S4AxQ/Uhjw7ScCgrI/AAAAAAAAQMM/bEpxC2YR0oI/s320/IMG_1523.jpg" width="320" /></a><br />
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Add 9 cups of soup stock. I will often cook chicken stock with the leftover chicken carcass and use the stock. You can also just use boxed chicken or vegetable stock. I prepare the cooked mixture in the rice cooker set for brown rice. The beans may still be a bit crunchy for my tastes, but I think dogs like texture. You can cook it in a pot until the beans and rice are tender.<br />
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<a href="http://3.bp.blogspot.com/-B2CLKNiTwtQ/Uhjw-SZkeNI/AAAAAAAAQMU/oO7HQ9xtjzw/s1600/IMG_1524.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-B2CLKNiTwtQ/Uhjw-SZkeNI/AAAAAAAAQMU/oO7HQ9xtjzw/s320/IMG_1524.jpg" width="320" /></a><br />
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In another large pan, I start the raw things. First I wash and grate about 4 cups of carrots (leave the skin on). Then I’ll add a handful of dried fruit like cranberries. Today I used cherries. I’ll also throw in a couple of bananas.<br />
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I grind up the calcium and probiotics with a mortar and pestle. Then add the large can of pumpkin, 2 cups of yogurt, 4 T of apple cider vinegar and 4 T of honey. After that is mixed in, I’ll add 4-6 T of brewer’s yeast and 4-6 T of flax seed meal. I’ll add some scrambled eggs and about 4 cups of meat to the mixture and top it all off with frozen blueberries if I happen to have them.<br />
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<a href="http://4.bp.blogspot.com/-eCI0c8TV60g/UhzoS3L9kPI/AAAAAAAAQU4/nnlIYxgYKM8/s1600/IMG_1448.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-eCI0c8TV60g/UhzoS3L9kPI/AAAAAAAAQU4/nnlIYxgYKM8/s320/IMG_1448.jpg" width="320" /></a>When the rice is done I open the lid and toss in 1½ - 2 cups of oatmeal. I add this last because if you cook it with the beans it turns all gooey.<br />
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Now comes the messy part. I put both the hot rice/bean mixture in the sink next to the cool mixture. Then I mix things back and forth until it is pretty much mixed. It isn’t imperative that everything is completely mixed – a little variety in texture keeps it interesting for the dog. I have saved up quart yogurt containers and this recipe makes about 6 quarts. Start filling the containers leaving room for about 1 cup mixture at the top. You can also put them in portions in baggies or use 1 pint containers. Your choice.<br />
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I cut squares of plastic wrap, to place over the nearly-filled food. Then I fill the containers to the top. By doing this, you can lift out a semi-frozen portion later that your dog can eat cold or you can defrost it in the microwave. Allie likes hers semi-frozen.<br />
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Keep whatever you will use in the next couple of days in the refrigerator and freeze the rest. You can take them out as you need them. Allie eats just about 1 cup in the morning and 1 cup in the evening so a quart container lasts for 2 days.<br />
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<a href="http://1.bp.blogspot.com/-maAoeNTSX4A/UhjwrkrihOI/AAAAAAAAQLM/XC2FIt4Gfxg/s1600/Pete+Scampavia+Playing+with+Dog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-maAoeNTSX4A/UhjwrkrihOI/AAAAAAAAQLM/XC2FIt4Gfxg/s320/Pete+Scampavia+Playing+with+Dog.jpg" width="215" /></a><a href="http://1.bp.blogspot.com/-maAoeNTSX4A/UhjwrkrihOI/AAAAAAAAQLM/XC2FIt4Gfxg/s1600/Pete+Scampavia+Playing+with+Dog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-maAoeNTSX4A/UhjwrkrihOI/AAAAAAAAQLM/XC2FIt4Gfxg/s1600/Pete+Scampavia+Playing+with+Dog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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Ever since she has been eating this diet, she is more energetic and her hair has grown back.<br />
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<b><u>I Love My Dog (so I cook her food) Recipe</u></b><br />
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<a href="http://1.bp.blogspot.com/-DgLENuUaaY0/UhjxTv4gQ8I/AAAAAAAAQNg/9ET0EqVsVs0/s1600/IMG_1532.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-DgLENuUaaY0/UhjxTv4gQ8I/AAAAAAAAQNg/9ET0EqVsVs0/s320/IMG_1532.jpg" width="320" /></a><br />
<b>Hot stuff</b><br />
2 cups brown rice<br />
2 cups dried beans<br />
1 cup barley<br />
1 cup lentils<br />
3/4 cup quinoa<br />
A little konbu seaweed (none if your dog has thyroid issues)<br />
5-6 prunes cut into pieces<br />
4 T grape seed oil,<br />
safflower oil and/or coconut oil<br />
9 cups soup stock<br />
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1½ - 2 cups uncooked oatmeal<br />
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<b>Cold stuff</b><br />
3-4 cups grated carrots<br />
2 bananas<br />
Handful of dried cherries, cranberries or raisins<br />
1 - 22 oz can pumpkin<br />
2 cups yogurt<br />
4 T apple cider vinegar<br />
4 T honey<br />
6 calcium tablets with vitamin D<br />
5 probiotic tablets.<br />
4 T brewer’s yeast<br />
6 T ground flax meal<br />
Handful of blueberries<br />
4 cups cooked meat (chicken from stock, hamburger, ground turkey, leftover meat)<br />
3 scrambled eggs<br />
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<b>Directions:</b> Soak rice and beans overnight. Drain water and add the rest of the “hot stuff” through the chicken stock. Cook it in a rice cooker set for “brown rice” or cook it on stove until the liquid is absorbed and the rice is done. When finished, stir in oatmeal to the “hot stuff”.
Next, grate the carrots, slice the bananas, grind up the calcium tablets and probiotic tablets. Mix the “cold stuff” together.
When the “hot stuff” with oatmeal are finished, stir them into the “cold stuff”. Put dog food in six 1 quart plastic containers such as a carryout, large yogurt, or cottage cheese container until there is room for 1 portion at the top. Cover the food with plastic wrap and add the final portion on top of the plastic wrap so that you will be able to lift out a portion if it is not yet defrosted. Freeze until ready to use.
Note: This recipe is my modifications to one suggested by a syndicated pet advisor named, Dr. Fox. My additions are the types of things that he often advises pet owners to add for pet symptoms. But everything is pretty healthy. In addition to Allie’s recipe, I give her a pet multivitamin and a small Omega 3 pill daily.<br />
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Dr. Fox’s recipe for dog food can be found at: http://drfoxvet.com/library/qanda/post/2012/04/29/i-have-two-small-dogs-i-feed.aspx.<br />
<br />Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-8687267528879072067.post-65873766194170083502013-08-20T12:18:00.000-07:002013-08-20T12:19:38.451-07:00Spam Musubi with Shiso<div class="noprint">
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Shiso is one of my favorite herbs, right up there with basil. Here on FOODjimoto.com, I've added shiso to pesto in my <a href="http://www.foodjimoto.com/2011/06/umeboshi-and-shiso-pesto.html">Umeboshi and Shiso Pesto </a>post, and to my mother's recipe for <a href="http://www.foodjimoto.com/2011/04/stuffed-chicken-rolls-with-shiso.html">Stuffed Chicken Rolls with Shiso & Umeboshi</a>.<br />
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<a href="http://2.bp.blogspot.com/-4O5LZVzA8AA/Ufm7BsAaGGI/AAAAAAAAPk4/A1m_DdnwKBo/s1600/Spam+Musubi+with+Shiso+IMG_0505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-4O5LZVzA8AA/Ufm7BsAaGGI/AAAAAAAAPk4/A1m_DdnwKBo/s640/Spam+Musubi+with+Shiso+IMG_0505.jpg" width="640" /></a></div>
This time, I've added shiso leaves to <a href="http://www.foodjimoto.com/2011/04/spam-musubi.html">Spam Musubi</a>.<br />
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For several years I've tried to grow shiso with no success until this year. I bought several packages of seeds from the <a href="http://www.kitazawaseed.com/">Kitazawa Seed Co.</a> I've included the links to the Kitazawa Seed Co.'s pages for the different varieties--take a look if you'd like to know more about shiso.<br />
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<a href="http://2.bp.blogspot.com/-yKj1VDLcRnQ/UhOxuKkPOoI/AAAAAAAAQCA/QAqEqS8VUtg/s1600/Ao+Shiso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-yKj1VDLcRnQ/UhOxuKkPOoI/AAAAAAAAQCA/QAqEqS8VUtg/s640/Ao+Shiso.jpg" width="640" /></a></div>
This is the green variety, above, called <a href="http://www.kitazawaseed.com/seed_035-169.html">Ao Shiso</a>. I couldn't grow it before, but this year I soaked the seeds in water for two days, drained the water and let the seeds sit until they cracked and a root formed. Then I planted them and they sprouted nicely! This variety is the one I've most seen in sushi bars.<br />
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<a href="http://3.bp.blogspot.com/-aCgx9DsJpGA/UhOxv4ppxPI/AAAAAAAAQCI/kkHzposXjh4/s1600/Aka+Shiso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://3.bp.blogspot.com/-aCgx9DsJpGA/UhOxv4ppxPI/AAAAAAAAQCI/kkHzposXjh4/s640/Aka+Shiso.jpg" width="640" /></a></div>
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The red variety, or <a href="http://www.kitazawaseed.com/seed_034-170.html">Aka Shiso</a>, is the variety used to color umeboshi (Japanese pickled plum) and also found in some tsukemono (pickled vegetables).</div>
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<a href="http://1.bp.blogspot.com/-CyvQRVssgtc/UhOxxQMkmVI/AAAAAAAAQCQ/hYZiQDPU9H4/s1600/Hojiso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-CyvQRVssgtc/UhOxxQMkmVI/AAAAAAAAQCQ/hYZiQDPU9H4/s640/Hojiso.jpg" width="640" /></a></div>
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This variety is called <a href="http://www.kitazawaseed.com/seed_137-171.html">Hojiso</a>. The leaves are green in front and red in back. I haven't seen this one before and thought I'd try it. It grows fast, like basil.</div>
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<a href="http://2.bp.blogspot.com/-aodFm1ZZLMM/Ufm_Aco9umI/AAAAAAAAPmI/pyaLQD82QsA/s1600/Spam+Musubi+with+Shiso+photo-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-aodFm1ZZLMM/Ufm_Aco9umI/AAAAAAAAPmI/pyaLQD82QsA/s640/Spam+Musubi+with+Shiso+photo-21.jpg" width="640" /></a></div>
This is Ayako. She is a relative visiting from Osaka, Japan. Ayako tried spam musubi for the first time at the Higashi Obon.<br />
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You may remember Ayako from the <a href="http://www.foodjimoto.com/2013/03/chocolate-cupcakes-magnolia-bakerys.html">Chocolate Cupcakes--Magnolia Bakery's Recipe</a> post that had some photos of Rick & Jessica's honeymoon trip to Japan, and their visit with Ayako's family in Osaka.<br />
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<a href="http://3.bp.blogspot.com/-jmykIJUOXfI/Ufm7SaMVfNI/AAAAAAAAPlY/aV3l3DtYgVA/s1600/Spam+Musubi+with+Shiso+Spam+Musubi+with+Shiso+w+Ayako-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://3.bp.blogspot.com/-jmykIJUOXfI/Ufm7SaMVfNI/AAAAAAAAPlY/aV3l3DtYgVA/s640/Spam+Musubi+with+Shiso+Spam+Musubi+with+Shiso+w+Ayako-2.jpg" width="640" /></a></div>
We decided to make some spam musubi the next day, since Ayako liked it so much!<br />
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<a href="http://4.bp.blogspot.com/-0W-5sx5pVaE/Ufm7UtB6VdI/AAAAAAAAPlg/RHjBByPRG3w/s1600/Spam+Musubi+with+Shiso+Spam+Musubi+with+Shiso+w+Ayako-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-0W-5sx5pVaE/Ufm7UtB6VdI/AAAAAAAAPlg/RHjBByPRG3w/s640/Spam+Musubi+with+Shiso+Spam+Musubi+with+Shiso+w+Ayako-3.jpg" width="426" /></a></div>
Basic instructions on making spam musubi can be found on our <a href="http://www.foodjimoto.com/2011/04/spam-musubi.html">Spam Musubi</a> post.<br />
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<a href="http://4.bp.blogspot.com/-njmLCcIcTX0/Ufm_mMVnYhI/AAAAAAAAPmg/LC1ReQBqDeM/s1600/Spam+Musubi+with+Shiso+IMG_0466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-njmLCcIcTX0/Ufm_mMVnYhI/AAAAAAAAPmg/LC1ReQBqDeM/s640/Spam+Musubi+with+Shiso+IMG_0466.jpg" width="640" /></a></div>
To add the shiso leaves, simply place them on top of the rice before adding the spam. If you're really a fan of shiso like me, you may want to add them on top of the spam too.<br />
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<a href="http://1.bp.blogspot.com/-f-zU4wu7s50/Ufm7WWkjBFI/AAAAAAAAPlo/voPasmvJycw/s1600/Spam+Musubi+with+Shiso+Spam+Musubi+with+Shiso+w+Ayako.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-f-zU4wu7s50/Ufm7WWkjBFI/AAAAAAAAPlo/voPasmvJycw/s640/Spam+Musubi+with+Shiso+Spam+Musubi+with+Shiso+w+Ayako.jpg" width="512" /></a></div>
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Ayako made hers without shiso--turns out she is not a fan.</div>
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She took them to Auntie Tsuyuki's 98th birthday party.<br />
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It was fun making spam musubi with you, Ayako!<br />
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Itadakimasu!<br />
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When we picked up Ayako at the airport, she saw our sign, came up and introduced herself and greeted us with a big smile.<br />
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Ayako's father went to college in the US and lived here for several years. One of the things he wanted Ayako to try was a Tommy's burger, one his favorites.</div>
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She also tried a double-double from In-N-Out. Afterall, if you come to Southern California, you have to have an </div>
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In-N-Out burger, right?</div>
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We had a good time at the Higashi Obon with Bill and <a href="http://www.foodjimoto.com/2011/07/cheesy-potato-salad-with-bacon-cilantro.html">Nancy</a>.<br />
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Ayako and Nancy even danced the bon odori.<br />
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Ayako leaves for Japan soon.<br />
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It was nice meeting you, Ayako. We had a lot of fun! Hope to see you again!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8687267528879072067.post-25604783177216414762013-05-30T16:03:00.000-07:002013-05-30T22:53:52.037-07:00Rainbow Fruit Kebobs<div class="noprint">
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Happy 1st Birthday to my granddaughter, Rachel! </div>
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My daughter Karen went all-out with a rainbow themed party. For lunch we had <a href="http://www.foodjimoto.com/2012/02/taco-salad.html">tacos</a>, complete with <a href="http://www.foodjimoto.com/2011/03/guacamole.html">guacamole</a>, pico de gallo, <a href="http://www.foodjimoto.com/2012/04/cocos-salsa.html">salsa</a>, and various meats. Salad, <a href="http://www.foodjimoto.com/2011/01/tostada-dip.html">tostada dip</a> and <a href="http://www.foodjimoto.com/2011/03/spanish-rice.html">spanish rice</a> rounded out the meal. <a href="http://www.foodjimoto.com/2011/09/trout-hash-with-leeks-dill.html">Amy</a> made rainbow fruit kebobs--they were so refreshing on a warm day and popular with all partygoers.</div>
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<a href="http://3.bp.blogspot.com/-1KGsTMpTMk8/UafDZf1cppI/AAAAAAAAPAw/Y4fkmqFl3vM/s1600/Isamu%2527s+2nd+Birthday+Party+IMG_0169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-1KGsTMpTMk8/UafDZf1cppI/AAAAAAAAPAw/Y4fkmqFl3vM/s640/Isamu%2527s+2nd+Birthday+Party+IMG_0169.jpg" width="640" /></a></div>
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Simply skewer your favorite rainbow-colored fruits!</div>
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This is Rachel with Kristin, a family friend. She is a fabulous baker and made a special rainbow cake just for Rachel since she is allergic to eggs.</div>
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Thank you, Kristin, for your baking talents and for taking time to bake this special cake--while you're in the midst of graduation!</div>
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Rachel's rainbow cake was rainbow colored on the inside, too!</div>
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Happy 1st Birthday to this special little one!</div>
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<a href="http://www.foodjimoto.com/2012/01/guest-cook-jessicas-thai-chicken-salad.html">Jessica</a> used her decorating talents to hang Karen's decorations with Rick. </div>
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Grandpa Gary is hanging little construction paper lantern-type balls.</div>
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Karen also made these large paper flowers with crepe paper streamers attached and they were hung in the trees.</div>
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So pretty!</div>
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This is Karen's college friend Emily. She stopped in on her way home to Oregon from a New York vacation. How nice to see her!</div>
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Notice the edge of the chalk board on the tree?</div>
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This is the chalkboard Karen made for Rachel. It has all the little details of what Rachel's like at 1 year old!</div>
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This bunting shows a picture of Rachel each month--unfortunately I didn't notice two of the numbers are flipped up!</div>
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It's always a lot of fun when cousins get together!<br />
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How old is Rachel? One!<br />
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The next day we went to the farmer's market. We ate our way down the street, stopping to sample fruits, and had a fun lunch sampling from several vendors.<br />
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All day, Raymond, Mitchell's dad, talked about treating us all to lobster tails for dinner--and lobster tails are something that I never buy--too expensive! By the end of the afternoon, the meal increased to lobster and steak--then when he and Mitchell's mom Candy came back from the store, they also bought some large shrimp and sweet corn!</div>
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What a treat! Mitchell grilled everything, we ate outside on their new picnic table, and it all was so delicious! Thank you, Raymond and Candy for such a fancy and generous meal!<br />
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The next day we went to the beach where Rachel put her toes in the ocean for the first time.<br />
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Then we headed over to see the redwoods. Gary and Raymond drove together in one car and Mitchell drove all the girls. The drive was long, on a road with lots of twists and turns up and down the mountains, but Gary said he didn't even notice the drive, he was having so much fun talking with Raymond!<br />
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She's growing up so fast!<br />
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What a fun weekend!<br />
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No printable recipe.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8687267528879072067.post-45643877131913334982013-04-29T14:11:00.000-07:002013-04-29T14:12:57.380-07:00Stuffed Jalapeño and Sweet Peppers<div class="noprint">
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Once again, I was inspired by one of <a href="http://www.theravenouscouple.com/category/appetizers">Ravenous Couple</a>'s photos--this one was <a href="http://www.theravenouscouple.com/2010/01/jalapeno-poppers-in-a-blanket.html">Jalapeño Poppers in a Blanket</a>. Check out the photo with the proceeding link--it looks so good, doesn't it? The key to cooking, though, is to make the dish to your taste. I am not a crust/bread lover, so after a couple of attempts making the stuffed peppers with puff pastry and also phyllo dough, I ended up with a topping of panko bread crumbs as my favorite.<br />
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I liked just a bit of crunch on top with the panko bread crumbs.<br />
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This is the stuffed jalapeño with phyllo dough. It was nice and crispy, but I don't have a lot of experience with phyllo sheets and it seemed like a lot of trouble.<br />
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I used a smaller piece of puff pastry than Ravenous Couple did in their recipe. Mine may not have puffed thoroughly because I may have stretched it a little while wrapping the peppers. I also added vegetables to the filling--the bacon and cream cheese alone was too rich for me, so I added chopped spinach, water chestnuts, onion and mushrooms to the cream cheese.<br />
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<b><u>Stuffed Jalapeños and Sweet Peppers</u></b><br />
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<b>Ingredients:</b><br />
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1/2 lb. jalapeño peppers<br />
1/2 lb. sweet mini peppers<br />
4 slices bacon, cooked & crumbled<br />
8 oz. package cream cheese, softened<br />
1-10 oz. bag frozen chopped spinach, thawed & squeezed<br />
1-8 oz. can sliced water chestnuts, diced<br />
1/2 cup onion, diced<br />
2 cups diced mushrooms<br />
4 heads roasted garlic, skins removed<br />
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1 1/2 cup panko breadcrumbs mixed with 2 tablespoons melted butter<br />
or<br />
phyllo dough sheets or puff pastry<br />
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optional: 1 cup crumbled/grated queso fresco or jalapeño jack cheese<br />
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Straight jalapeños with a nice stem work well, although the stem is a little too tough to eat--makes the finished product look pretty, though. The sweet mini peppers work great for those that don't like spicy food. Cut them in half, trying to also cut the stem in half.<br />
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For the jalapeños, the seeds and the membranes inside are hot. I wanted a little heat, so I left most of the membrane but removed the seeds. With the sweet mini peppers, I removed all the insides, which left a nice pocket to fill.<br />
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If you are feeding vegetarians or simply want to eat lighter, I used a package of Morningstar Farms frozen sausage patties instead of bacon for one batch of stuffed peppers. I thawed the patties, then roughly chopped them and pulsed them in the food processor until they resembled sausage crumbles. My husband, nor my parents, could tell it wasn't meat--the cream cheese makes it rich enough. If you're using bacon, cook, crumble and set aside.<br />
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Whenever I roast garlic, I always make more than the recipe calls for, and keep it in the refrigerator to use in other recipes. Make roasted garlic by cutting the tops off whole heads of garlic, drizzling them with olive oil, wrapping them in foil and bake in a 400ºF oven for 45 minutes or until a bit caramelized. Cool, remove skins and set aside.<br />
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Saute the diced onions and mushrooms in 2 teaspoons olive oil until wilted, let cool and set aside.<br />
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Squeeze the spinach to remove excess water and add to a bowl along with the cooked onions & mushrooms, water chestnuts, softened cream cheese and garlic from 2 cloves of roasted garlic. Add the cooked bacon or sausage. Mix well. Season with freshly ground pepper and a little bit of salt if desired. The filling should be a little on the stiff side, it makes the peppers easier to fill. I think the cream cheese should be more of a binder than the main filler, but make it to your tastes. You can make the recipe a day ahead to this point and refrigerate.<br />
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Fill the peppers and add a clove of roasted garlic to each one.<br />
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Then add your topping--buttered panko bread crumbs, phyllo dough (if you don't like the richness of using butter, use an olive oil spray) or puff pastry (being careful not to stretch the dough). Top phyllo or puff pastry with a little cheese if desired.<br />
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If you're using puff pastry, add the cheese in the last 10 minutes of baking--the cheese will brown first and you'll want enough time for the pastry to properly bake--mine looks a little underdone here, but the cheese is nicely browned.<br />
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Bake in 400ºF oven for 30-40 minutes or until breadcrumbs are lightly browned. It takes about the same amount of baking time for the phyllo or puff pastry too.<br />
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Itadakimasu!<br />
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We haven't had any <a href="http://www.foodjimoto.com/2012/10/stir-fried-pork-eggplant.html">Rachel</a> pics in awhile--look how she's grown!<br />
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This weekend she bonded with her grandpa--he got the biggest smiles!<br />
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Gary's fun--he takes Rachel out to the courtyard to play.</div>
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Rachel likes to swing.<br />
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She liked the rocking horse.<br />
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Karen's friend Wendy came to visit with her two children.<br />
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This is Colin.<br />
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And this is Claire. Claire is a bit of a dare-devil--she took the little rocking horse to the top of the slide and slid down!</div>
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Claire has a lot of energy. I wish I had her energy!<br />
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Look! No hands!</div>
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Clair loves roller coasters. Not just little ones, but BIG ones, too! Claire just turned FOUR!<br />
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These two are all smiles!<br />
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Gary tossed the ball and Rachel giggled and giggled.<br />
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No, Gary, those aren't your toys! They belong to a little boy that lives in the courtyard also named Gary! We had a fun morning with Wendy, Claire and Colin. Thank you, Wendy, for coming to visit!<br />
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For dinner, Karen and Mitchell made us a gourmet feast! Gordon and Amy joined us for dinner--it's always so nice to see them. Sorry you are out-of-focus, Amy! I am working on my depth-of-field to get better and was unsuccessful here--I should have had Amy go around to the other side and stand between Gordon & Karen so she could be on the same focal plane as the others. Or, I could have closed down the aperture to get a better depth-of-field. I need more practice. You might remember Gordon & Amy from my <a href="http://www.foodjimoto.com/2011/08/cinnamon-rolls.html">Cinnamon Rolls</a> Post.<br />
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Thank you, Karen, Mitchell, Amy, Gordon--and of course Rachel--for a delicious dinner and a fun weekend!<br />
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<b><u>Stuffed Jalapeños and Sweet Peppers</u></b></div>
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<b>Ingredients:</b></div>
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1/2 lb. jalapeño peppers</div>
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1/2 lb. sweet mini peppers</div>
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4 slices bacon, cooked & crumbled</div>
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8 oz. package cream cheese, softened</div>
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1-10 oz. bag frozen chopped spinach, thawed & squeezed </div>
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1-8 oz. can sliced water chestnuts, diced</div>
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1/2 cup onion, diced</div>
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2 cups diced mushrooms</div>
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4 heads roasted garlic, skins removed</div>
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1 1/2 cup panko breadcrumbs mixed with 2 tablespoons melted butter </div>
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or</div>
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phyllo dough sheets or puff pastry</div>
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1. Roast garlic by slicing off a bit of the top of each head, drizzling olive oil over the heads, wrapping them in foil and baking in a 400ºF oven for 45 minutes or until soft and a little caramelized. Cool and remove skins.</div>
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2. Cook bacon strips until crisp, crumble and set aside. </div>
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3. Cook diced onions and mushrooms until wilted, about 10 minutes over medium heat. Cool and set aside.</div>
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4. Thaw and squeeze spinach and soften cream cheese. Mix together with onions & mushrooms mixture, bacon and 2 heads of roasted garlic. Season with freshly ground pepper and salt (if desired).</div>
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5. Slice peppers in half, remove seeds and membranes (if desired) and stuff.</div>
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6. Top with panko breadcrumbs (mixed with melted butter or olive oil), phyllo dough squares or puff pastry.</div>
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7. Bake at 400ºF oven for 30-40 minutes or until topping is lightly browned and peppers begin to wilt.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8687267528879072067.post-49403845116219466012013-04-10T12:17:00.000-07:002013-04-10T12:17:14.620-07:00Spicy Tuna with Crispy Rice<div>
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My family loves spicy tuna rolls and I'm sure they'll be excited to try these!</div>
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<a href="http://4.bp.blogspot.com/-4gTFtLhF2_s/UWTtZE45PsI/AAAAAAAAOlM/z5B9EqJcuMQ/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-4gTFtLhF2_s/UWTtZE45PsI/AAAAAAAAOlM/z5B9EqJcuMQ/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9558.jpg" width="640" /></a></div>
I first saw a photo of Spicy Tuna with Crispy Rice on Pinterest--but it took me awhile to find <a href="http://www.theravenouscouple.com/2010/06/spicy-tuna-with-crispy-rice.html">Ravenous Couple's original pin</a>. Their photo is amazing and inspired me to make this sushi. Please click on the link and see for yourself--and take a look at their other amazing dishes and photos while you're there.<br />
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<a href="http://3.bp.blogspot.com/-gaK8lcCaMdk/UWTthSfv_zI/AAAAAAAAOlk/qgX1ojmCTnE/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-gaK8lcCaMdk/UWTthSfv_zI/AAAAAAAAOlk/qgX1ojmCTnE/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9562.jpg" width="640" /></a></div>
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I used <a href="http://www.theravenouscouple.com/about">Ravenous Couple</a>'s photo and recipe as a tutorial of sorts--trying to get a beautiful photo of my own sushi.<br />
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<a href="http://4.bp.blogspot.com/-pbVVpE7IGXE/UWTtkwYV81I/AAAAAAAAOl4/9dTWNiHdBQU/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-pbVVpE7IGXE/UWTtkwYV81I/AAAAAAAAOl4/9dTWNiHdBQU/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9569.jpg" width="640" /></a></div>
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My husband came home for lunch just as I was finishing up my photos and quickly ate eleven pieces. He usually doesn't like spicy OR fried food, but he loved these! He raved about the yaki onigiri (crispy rice) and how good it was--crunchy on the outside and soft in the middle.</div>
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<a href="http://2.bp.blogspot.com/-hWGq0E_7OCY/UWTtu1BCQ4I/AAAAAAAAOmc/ESIrmjxkgN8/s1600/Spicy+Tuna+with+Crispy+Rice+photo-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-hWGq0E_7OCY/UWTtu1BCQ4I/AAAAAAAAOmc/ESIrmjxkgN8/s640/Spicy+Tuna+with+Crispy+Rice+photo-17.jpg" width="640" /></a></div>
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<b><u>Spicy Tuna with Crispy Rice</u></b><br />
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makes about 20 pieces</div>
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adapted from <a href="http://www.theravenouscouple.com/2010/06/spicy-tuna-with-crispy-rice.html">Ravenous Couple</a></div>
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<b>Ingredients:</b></div>
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1/4 lb. sushi grade tuna</div>
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1 tablespoon mayonnaise (kewpie brand preferred)</div>
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1 tablespoon Sriracha (use more or less according to taste)</div>
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1/2 teaspoon sesame oil</div>
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1 tablespoon thinly chopped chives or green onions</div>
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2 cups rice, cooked and seasoned for sushi</div>
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1 tablespoon shiro goma (white sesame seeds)</div>
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1 tablespoon kuro goma (black sesame seeds)<br />
about 1 tablespoon shoyu or teriyaki sauce</div>
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optional: shiso (perilla) leaves & diced jalapeño</div>
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<a href="http://2.bp.blogspot.com/-gdDJ08dpHvM/UWTqrE0wQkI/AAAAAAAAOjU/7daDYf9XLUU/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-gdDJ08dpHvM/UWTqrE0wQkI/AAAAAAAAOjU/7daDYf9XLUU/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9516.jpg" width="640" /></a></div>
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I bought this butsugiri (cut into pieces) wild, USA tuna at Marukai and cut it into smaller chunks. It's a quarter-pound and easily made 15 pieces of sushi with enough left over for 5 more. I don't buy tuna sashimi much anymore, so this is a rare treat.</div>
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<a href="http://1.bp.blogspot.com/-aPw0ImEJecY/UWTqpSwa3II/AAAAAAAAOjM/IOTxhwOKG1o/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-aPw0ImEJecY/UWTqpSwa3II/AAAAAAAAOjM/IOTxhwOKG1o/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9511.jpg" width="426" /></a></div>
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I bought this Kewpie brand mayonnaise--I've always wanted to try it. If you don't have it on hand, use Best Foods. Sriracha hot chili sauce--everyone has that, right?</div>
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<a href="http://2.bp.blogspot.com/-lplvlkVl8Vg/UWTqsaicy_I/AAAAAAAAOjc/XcFrfj7l434/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-lplvlkVl8Vg/UWTqsaicy_I/AAAAAAAAOjc/XcFrfj7l434/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9518.jpg" width="640" /></a></div>
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Mix the sashimi with 1 tablespoon each, mayonnaise and Sriracha, plus 1/2 teaspoon sesame oil, cover, and refrigerate. I used only half the amount of tuna recommended in the recipe with the full amount of sauce and was worried it would be too hot--but apparently it wasn't. After eating all the sushi, Gary calmly said, "My mouth is burning." Calmly, not frantically--so I'm assuming it was a good kind of hot.</div>
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<a href="http://3.bp.blogspot.com/-zA_hBl7ZRYI/UWTqnhJVD-I/AAAAAAAAOjE/fE-shRVsqxQ/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-zA_hBl7ZRYI/UWTqnhJVD-I/AAAAAAAAOjE/fE-shRVsqxQ/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9503.jpg" width="640" /></a></div>
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I just realized my readers may need a primer on making sushi rice. It's simple to use the instant sushi seasoning as I did in my <a href="http://www.foodjimoto.com/2011/02/homestyle-sushi-bar.html">Homestyle Sushi Bar</a> post, but this time I used the vinegar, sugar and salt mixture. You can find a good sushi rice primer on La Fuji Mama's <a href="http://www.lafujimama.com/2010/05/sushi-rice-the-secret-behind-delicious-sushi/">Sushi Rice, the Secret Behind Delicious Sushi</a> post if you haven't made sushi rice.</div>
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<a href="http://1.bp.blogspot.com/-PEfbQ1moi0g/UWTqt2Wv1NI/AAAAAAAAOjk/XvGO8fz_qO0/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-PEfbQ1moi0g/UWTqt2Wv1NI/AAAAAAAAOjk/XvGO8fz_qO0/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9522.jpg" width="640" /></a></div>
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After the rice has cooled, make the onigiri using a plastic mold you can find at an Asian market. I was taught the proper way to make onigiri is to compact the rice loosely, but this time, since the onigiri will be fried, pack the rice in a little more firmly so it won't fall apart while frying.<br />
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<a href="http://4.bp.blogspot.com/-OUtlThSJz2U/UWTqvXBKKzI/AAAAAAAAOjs/GzoVrfTNxIg/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-OUtlThSJz2U/UWTqvXBKKzI/AAAAAAAAOjs/GzoVrfTNxIg/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9524.jpg" width="640" /></a></div>
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After making the onigiri, I brushed a small amount of Red Shell's <a href="http://www.foodjimoto.com/2011/07/grilled-salmon-with-wasabi-mayo.html">teriyaki sauce</a>, which I always have on hand since my neighbor is Hiro Watanabe, owner of <a href="http://redshell.com/">Red Shell Foods</a>. You can use plain shoyu too. Then, I dipped the onigiri in the goma (sesame seeds).</div>
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<a href="http://2.bp.blogspot.com/-s8u24IkKm-E/UWTqxGa_QhI/AAAAAAAAOj0/b9LPSdZL34E/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-s8u24IkKm-E/UWTqxGa_QhI/AAAAAAAAOj0/b9LPSdZL34E/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9527.jpg" width="640" /></a></div>
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The three on the left, I rolled in the sesame seeds, and the others I put the sesame seeds on my fingers and pressed them onto the onigiri. I liked that better.</div>
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<a href="http://2.bp.blogspot.com/-vrIThjVft3o/UWTqy9PjkOI/AAAAAAAAOj8/s8NK6GP6NLI/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-vrIThjVft3o/UWTqy9PjkOI/AAAAAAAAOj8/s8NK6GP6NLI/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9530.jpg" width="640" /></a></div>
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Then I took the onigiri outside to fry them with a butane stove I use for <a href="http://www.foodjimoto.com/2011/01/shabu-shabu.html">shabu shabu</a>. I like to fry foods outside, that way the whole house doesn't smell like oil. One day, I will have to break down and buy the enclosed fryer that the Ravenous Couple used in their post. Fry the onigiri and drain well.<br />
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<b>Note: Be sure to use a splatter screen--the oil will pop!</b><br />
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<a href="http://3.bp.blogspot.com/-pp6ygwSpHkU/UWTto4OOHyI/AAAAAAAAOmA/nkKhfLRI02M/s1600/Spicy+Tuna+with+Crispy+Rice+IMG_9572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-pp6ygwSpHkU/UWTto4OOHyI/AAAAAAAAOmA/nkKhfLRI02M/s640/Spicy+Tuna+with+Crispy+Rice+IMG_9572.jpg" width="640" /></a></div>
Top the yaki onigiri with spicy tuna chunks, top with chopped chives, green onions, or chopped/sliced jalapeños. Garnish with shiso leaves.<br />
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Itadakimasu!<br />
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***<br />
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This is my daughter's birthday week.<br />
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<a href="http://1.bp.blogspot.com/--OLedI-w9_k/UWWuEfyltvI/AAAAAAAAOm4/KrDUka7dje0/s1600/Karen+Birthday+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/--OLedI-w9_k/UWWuEfyltvI/AAAAAAAAOm4/KrDUka7dje0/s640/Karen+Birthday+Collage.jpg" width="640" /></a></div>
Happy Birthday to a wonderful daughter who keeps us all close even though she lives far away. It's fun looking at all these photos and with each one comes a flood of memories.<br />
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You may remember her from other posts, she actually started out planning on posting regularly here on FOODjimoto.com, but became too busy with motherhood and work. You may remember her <a href="http://www.foodjimoto.com/2011/01/chicken-and-dumpling-soup.html">Chicken and Dumpling Soup</a>.<br />
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It's Karen & Mitchell's <a href="http://www.foodjimoto.com/2011/04/stuffed-chicken-rolls-with-shiso.html">wedding</a> anniversary soon, too.<br />
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Wedding photos by Lauren Miyake Photography.<br />
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<a href="http://3.bp.blogspot.com/-oNg8XP4Nqkk/UWW062ePCgI/AAAAAAAAOnk/R240zoSvK6g/s1600/KarenMitch-Ceremony-373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-oNg8XP4Nqkk/UWW062ePCgI/AAAAAAAAOnk/R240zoSvK6g/s640/KarenMitch-Ceremony-373.jpg" width="640" /></a></div>
One of the fun things they did at their wedding was, instead of a guest book, they had guests sign a Someday Chair, a rocking chair. 'Someday we'll be sitting in this rocking chair on our front porch.'<br />
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<a href="http://3.bp.blogspot.com/-30ZRGZJSpes/UWW1hkwkU1I/AAAAAAAAOns/62PPYT4Ay-w/s1600/KarenMitch-Ceremony-380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-30ZRGZJSpes/UWW1hkwkU1I/AAAAAAAAOns/62PPYT4Ay-w/s640/KarenMitch-Ceremony-380.jpg" width="424" /></a></div>
Use a spray varnish to seal the signatures, so they won't rub off.<br />
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<a href="http://1.bp.blogspot.com/-PCUJ0Nnx6O4/UWWvYwsIzhI/AAAAAAAAOnE/yWaasaB29is/s1600/KarenMitch-Reception-108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-PCUJ0Nnx6O4/UWWvYwsIzhI/AAAAAAAAOnE/yWaasaB29is/s640/KarenMitch-Reception-108.jpg" width="640" /></a></div>
A clever adding of Santa Monica on the chair seat! A Someday Chair is a great do-it-yourself item for a wedding reception.<br />
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<a href="http://3.bp.blogspot.com/-onANhmmvJ4U/UWWvatTCEuI/AAAAAAAAOnM/kHAUVVoqbk4/s1600/KarenMitch-Reception-232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-onANhmmvJ4U/UWWvatTCEuI/AAAAAAAAOnM/kHAUVVoqbk4/s640/KarenMitch-Reception-232.jpg" width="640" /></a></div>
I loved these candles in a mason jar, too.<br />
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I thought these wedding ideas would be good to share since summer wedding are coming and there a lot of do-it-yourselfers out there.<br />
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Happy Birthday and Happy Anniversary, Karen!<br />
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I love you.<br />
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***</div>
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<a href="http://2.bp.blogspot.com/-hWGq0E_7OCY/UWTtu1BCQ4I/AAAAAAAAOmc/ESIrmjxkgN8/s1600/Spicy+Tuna+with+Crispy+Rice+photo-17.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-hWGq0E_7OCY/UWTtu1BCQ4I/AAAAAAAAOmc/ESIrmjxkgN8/s320/Spicy+Tuna+with+Crispy+Rice+photo-17.jpg" width="320" /></a></div>
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<b><u>Spicy Tuna with Crispy Rice</u></b></div>
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adapted from <a href="http://www.theravenouscouple.com/2010/06/spicy-tuna-with-crispy-rice.html">Ravenous Couple</a></div>
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<b>Ingredients:</b></div>
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1/2 lb. sushi grade tuna</div>
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1 tablespoon mayonnaise (kewpie brand preferred)</div>
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1 tablespoon Sriracha (use more or less according to taste)</div>
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1/2 teaspoon sesame oil</div>
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1 tablespoon thinly chopped chives or green onions</div>
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2 cups rice, cooked and seasoned for sushi</div>
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1 tablespoon shiro goma (white sesame seeds)</div>
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1 tablespoon kuro goma (black sesame seeds)</div>
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optional: shiso (perilla) leaves & diced jalapeño</div>
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sushi su: 1/2 cup plus 2 tablespoons rice vinegar, 1/3 cup plus 1 tablespoon sugar, 2 teaspoons salt, stir until dissolved</div>
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1. Wash and cook rice. When rice is done and has steamed for 15 minutes, season with sushi powder or su while hot. Start with half the amount of su, sprinkle on hot rice and cut and fold rice with shamoji or paddle. Fan rice while adding vinegar mixture. Season rice to taste. When cooled, set aside covered with damp towel.</div>
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2. Cut up tuna and mix with mayonnaise, Sriracha and sesame oil. Cover and refrigerate until ready to use.</div>
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3. Form rice into nigiri using a rectangular mold or by hand. Press rice firmly into mold. Season with a small amount of shoyu or teriyaki sauce and press sesame seeds onto rice or roll in thinly spread sesame seeds on a plate.</div>
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4. Fry nigiri until crisp, drain well on paper towels.</div>
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5. Top with spicy tuna mixture and garnish with chopped chives, green onions, or jalapeños. Garnish with shiso leaves optional.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8687267528879072067.post-25209203920131340792013-04-01T13:24:00.000-07:002014-01-23T10:58:33.744-08:00Perfect Hard Boiled Eggs<div noprint="" style-="">
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After all these years, I finally know how to make perfect hard boiled eggs! I've gotten a lot of feedback on my <a href="http://www.foodjimoto.com/2011/04/easter-eggs.html">Easter Eggs</a> post--thank you to all who gave instructions on how to make perfect hard boiled eggs with nice, bright, moist yolks.</div>
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<a href="http://2.bp.blogspot.com/-mgrT9S4vbXw/UVnLmx6MbII/AAAAAAAAOhc/nKf08gPoSVw/s1600/Hard+Boiled+Eggs+IMG_9437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mgrT9S4vbXw/UVnLmx6MbII/AAAAAAAAOhc/nKf08gPoSVw/s640/Hard+Boiled+Eggs+IMG_9437.jpg" height="426" width="640" /></a></div>
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No more dry, dark yolks for me!</div>
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<a href="http://4.bp.blogspot.com/-5-OC466bEKg/UuFmF8gMfvI/AAAAAAAARZs/mww_iFYk_58/s1600/Better+Homes+%2526+Gardens+Cookbook_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5-OC466bEKg/UuFmF8gMfvI/AAAAAAAARZs/mww_iFYk_58/s1600/Better+Homes+%2526+Gardens+Cookbook_.jpg" height="320" width="320" /></a></div>
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I learned how to make them from the first cookbook I got while I was in college, the red and white checkered tablecloth covered Better Homes and Gardens New Cookbook--which had its sixth printing in 1973. I never thought about it much why the yolks of my hard boiled eggs would sometimes be bright yellow and sometimes turn dark--but now I know!</div>
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<a href="http://1.bp.blogspot.com/-m-Zr0sXS9Ys/UVnLdj5ZaNI/AAAAAAAAOgk/dRAIR4YZ1oo/s1600/Hard+Boiled+Eggs+IMG_9415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m-Zr0sXS9Ys/UVnLdj5ZaNI/AAAAAAAAOgk/dRAIR4YZ1oo/s640/Hard+Boiled+Eggs+IMG_9415.jpg" height="426" width="640" /></a></div>
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Start by putting your room temperature eggs in a single layer in a saucepan and cover with water by at least 1 inch. *Note: I've found that using eggs purchased a week in advance makes them easiest to peel.</div>
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<a href="http://3.bp.blogspot.com/-7YPoHP6wCmU/UVnLezQUSlI/AAAAAAAAOgs/ikE-Y_Ftn6Y/s1600/Hard+Boiled+Eggs+IMG_9416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7YPoHP6wCmU/UVnLezQUSlI/AAAAAAAAOgs/ikE-Y_Ftn6Y/s640/Hard+Boiled+Eggs+IMG_9416.jpg" height="426" width="640" /></a></div>
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Bring to a boil.</div>
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*Note to Mako: That's a rolling boil.</div>
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He's a bit of a novice in the kitchen and has asked for more detail.</div>
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After the water boils, cover, remove from heat and let the eggs steep for 12 to 15 minutes.</div>
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<a href="http://3.bp.blogspot.com/-PLTYxdIhYc8/UVnLhijGdYI/AAAAAAAAOg8/IcgRkuDf7FQ/s1600/Hard+Boiled+Eggs+IMG_9421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PLTYxdIhYc8/UVnLhijGdYI/AAAAAAAAOg8/IcgRkuDf7FQ/s640/Hard+Boiled+Eggs+IMG_9421.jpg" height="426" width="640" /></a></div>
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Drain the hot water and rinse once with cold water. Then fill the pot with ice cubes and fill with water. Let sit for 30-45 minutes and peel.</div>
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<a href="http://2.bp.blogspot.com/-yuXJjm5bmiI/UVnU0LNqKGI/AAAAAAAAOiY/WdmiGPTdyvY/s1600/Hard+Boiled+Eggs+Cracked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yuXJjm5bmiI/UVnU0LNqKGI/AAAAAAAAOiY/WdmiGPTdyvY/s640/Hard+Boiled+Eggs+Cracked.jpg" height="212" width="640" /></a></div>
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Russ Parsons of the LA Times wrote in his <a href="http://www.latimes.com/features/food/la-fo-calcook-20130330,0,2875447.story">The California Cook</a> column about peeling hard boiled eggs--after cooking and draining the eggs, roll them around to crack them before putting them in the ice bath.</div>
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<a href="http://3.bp.blogspot.com/-xTcmzM-hmt0/UVnLkHcxZdI/AAAAAAAAOhM/SwGHb47WN_g/s1600/Hard+Boiled+Eggs+IMG_9433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xTcmzM-hmt0/UVnLkHcxZdI/AAAAAAAAOhM/SwGHb47WN_g/s640/Hard+Boiled+Eggs+IMG_9433.jpg" height="640" width="640" /></a></div>
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That worked well, but it leaves the whites with impressions of the cracks. I didn't like that, but they weren't too noticeable by the time I was done dyeing the whites. At the end of the column, Parsons writes you don't really need to crack them, just leave them in the ice bath longer, 45 minutes.</div>
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<a href="http://2.bp.blogspot.com/-s57umBxyPA8/UVnLlYsPkMI/AAAAAAAAOhU/z1OfFubmqPw/s1600/Hard+Boiled+Eggs+IMG_9434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-s57umBxyPA8/UVnLlYsPkMI/AAAAAAAAOhU/z1OfFubmqPw/s640/Hard+Boiled+Eggs+IMG_9434.jpg" height="426" width="640" /></a></div>
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The eggs look the best when you cut them with a sharp knife and make one, long, cut through the eggs.</div>
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<a href="http://4.bp.blogspot.com/-9FJIa72Sgs8/UVnLs1G1bnI/AAAAAAAAOh8/KfxSd3wkFx4/s1600/Hard+Boiled+Eggs+IMG_9483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9FJIa72Sgs8/UVnLs1G1bnI/AAAAAAAAOh8/KfxSd3wkFx4/s640/Hard+Boiled+Eggs+IMG_9483.jpg" height="640" width="640" /></a></div>
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I took some Easter Deviled Eggs to my mom and dad along with a chocolate Easter bunny. My mother-in-law got some, too.</div>
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This time I didn't leave the chocolate bunny in the car, so it didn't melt. You can read about that in my <a href="http://www.foodjimoto.com/2011/04/spam-musubi.html">Spam Musubi</a> post.</div>
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Itadakimasu!</div>
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***</div>
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<a href="http://www.foodjimoto.com/2011/05/grilled-chicken-in-citrus-marinade.html">My mother-in-law</a> loves jigsaw puzzles.<br />
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In my <a href="http://www.foodjimoto.com/2011/11/energy-bars.html">Energy Bars</a> post, there are photos of the first puzzle she finished, and since then, there have been a chain of puzzles she has worked on, almost non-stop. They've been fun for the whole family, everyone gathering around the puzzle table, chattering and teasing Bachan while pulling out pieces that she has jammed into the wrong places--it's kind of cute. She says this puzzle is "haaarrrdest one!" We laugh because she says that about each one.<br />
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<a href="http://2.bp.blogspot.com/-xI3kQJmOyRc/UL2yODfq-dI/AAAAAAAANws/sBLUJ7MVjXg/s1600/Collage+67.2+x+90.2+cm+Piczzle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xI3kQJmOyRc/UL2yODfq-dI/AAAAAAAANws/sBLUJ7MVjXg/s640/Collage+67.2+x+90.2+cm+Piczzle.jpg" height="476" width="640" /></a></div>
This is Bachan's latest puzzle.<br />
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A collage of pictures of Bachan--she loves pictures of herself!<br />
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I used <a href="http://VenusPuzzle.com/">VenusPuzzle.com</a> for this puzzle. The puzzle came within about 10 working days--I thought it was really fast. Shipping was by DHL Express from Europe and cost $15.90. This photo was made into a 2000 piece puzzle, 26.5 x 35.5 inches, and cost $89.90, plus shipping. We split the cost with several families for her Christmas gift, which made it a little more affordable. Even though it was expensive, I think it was a great gift--since she doesn't need anything and puzzling is her favorite current past-time.<br />
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*A word of advice: The printer uses 1200 dpi, so make your photo closest to that within the 20 MB max that you can. I made mine 26.5 x 35.5 inches, but at the minimum of 150 dpi, which was too low and came out a bit grainy--a little disappointing at the picture quality, but still really fun to put together. I will try making another one sometime in the future, but with at least 300 dpi.<br />
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Happy Puzzling!<br />
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***</div>
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<b><u>Hard Boiled Eggs</u></b><br />
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<i>Note: Buying eggs for deviled eggs a week in advance, and bringing them to room temperature before cooking makes them easier to peel.</i></div>
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1. Put your room temperature eggs in a single layer in a saucepan and cover with water by at least 1 inch and bring to boil. </div>
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2. After the water boils, cover, remove from heat and let the eggs steep for 12 to 15 minutes.</div>
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3. Drain the hot water and rinse once with cold water. Then fill the pot with ice cubes and fill with water. Let sit for 45 minutes and peel.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8687267528879072067.post-38079575527001373972013-03-21T12:23:00.002-07:002013-03-21T12:24:13.067-07:00Takikomi Brown Rice<div class="noprint">
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When I was growing up, we didn't have takikomi rice. We had maze gohan. I have since learned that takikomi rice is rice cooked <b>with</b> the vegetables and flavorings, and maze gohan is rice with the vegetables and flavorings added <b>after</b> the rice has cooked.</div>
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<a href="http://2.bp.blogspot.com/-8AfbBro31h0/UUs5rg4g8GI/AAAAAAAAOZ8/XmwvCyKPC6A/s1600/Takikomi+Brown+Rice+IMG_9392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-8AfbBro31h0/UUs5rg4g8GI/AAAAAAAAOZ8/XmwvCyKPC6A/s640/Takikomi+Brown+Rice+IMG_9392.jpg" width="640" /></a></div>
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This Takikomi Brown Rice is surprisingly easy to make!</div>
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<a href="http://2.bp.blogspot.com/-kOEXl_fgGLk/UUs9motg6QI/AAAAAAAAOaE/Lmx3iWU-4rc/s1600/Takikomi+Brown+Rice+IMG_9363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-kOEXl_fgGLk/UUs9motg6QI/AAAAAAAAOaE/Lmx3iWU-4rc/s640/Takikomi+Brown+Rice+IMG_9363.jpg" width="640" /></a></div>
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I found this package of dried vegetables while perusing the shelves at Marukai the other day.</div>
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<a href="http://1.bp.blogspot.com/-6V5RcqiedHY/UUs9o4II4NI/AAAAAAAAOaM/e_DfL1qLL7g/s1600/Takikomi+Brown+Rice+IMG_9366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-6V5RcqiedHY/UUs9o4II4NI/AAAAAAAAOaM/e_DfL1qLL7g/s640/Takikomi+Brown+Rice+IMG_9366.jpg" width="426" /></a></div>
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Although I don't read Japanese, the little information on the back of the package was what made me decide to try this. It's got dried burdock--gobo--dried carrot and dried radish, all of which I'd use in making takikomi gohan.</div>
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<a href="http://4.bp.blogspot.com/-LRg-7XsEfzo/UUs9rHYx4RI/AAAAAAAAOaU/WeDeH-lHte0/s1600/Takikomi+Brown+Rice+IMG_9368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-LRg-7XsEfzo/UUs9rHYx4RI/AAAAAAAAOaU/WeDeH-lHte0/s640/Takikomi+Brown+Rice+IMG_9368.jpg" width="640" /></a></div>
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My first thought was that I should have asked someone in the store to translate the instructions for me--so this is going to be my best guess as to how to use this package of dried vegetables.</div>
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I know that if I put the dried vegetables as-is into my rice cooker, they would soak up all the water, so I added 1 cup of water to rehydrate them.</div>
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<a href="http://3.bp.blogspot.com/-HweDM3RZ3ms/UUs9s4EL5nI/AAAAAAAAOac/h510mmrTMoU/s1600/Takikomi+Brown+Rice+IMG_9369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-HweDM3RZ3ms/UUs9s4EL5nI/AAAAAAAAOac/h510mmrTMoU/s640/Takikomi+Brown+Rice+IMG_9369.jpg" width="426" /></a></div>
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I added 2 tablespoons of hijiki, thinking that it would add nice color to the dish.</div>
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<a href="http://1.bp.blogspot.com/-xoMqehUlmA0/UUs9ujgVxuI/AAAAAAAAOak/c_mntshk8II/s1600/Takikomi+Brown+Rice+IMG_9371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-xoMqehUlmA0/UUs9ujgVxuI/AAAAAAAAOak/c_mntshk8II/s640/Takikomi+Brown+Rice+IMG_9371.jpg" width="640" /></a></div>
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You can see the vegetables are plumping-up nicely.</div>
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As it turns out, the vegetables need more water than just one cup. I ended up adding 1 1/2 more cups water because the rice was still hard after cooking was done in the rice cooker.</div>
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Add 2 1/2 cups water to the vegetables and hijiki while you're getting the rest of the ingredients.</div>
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<a href="http://1.bp.blogspot.com/-ZVPSJCMwbwo/UUs9wX4xotI/AAAAAAAAOas/_5S_xJnlNV8/s1600/Takikomi+Brown+Rice+IMG_9373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ZVPSJCMwbwo/UUs9wX4xotI/AAAAAAAAOas/_5S_xJnlNV8/s640/Takikomi+Brown+Rice+IMG_9373.jpg" width="640" /></a></div>
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<b><u>Takikomi Brown Rice</u></b></div>
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<b>Ingredients:</b></div>
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2 cups brown rice, rinsed and drained</div>
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1 package dried vegetables, soaked in 2 1/2 cups water</div>
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2 tablespoons dried hijiki</div>
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4 shiitake mushrooms, sliced</div>
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1 teaspoon <a href="http://www.foodjimoto.com/2011/01/misoshiru-miso-soup-i-think-misoshiru.html">dashi</a>--bonito or kombu </div>
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1 tablespoon curry powder</div>
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1 tablespoon shoyu</div>
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2 tablespoons mirin</div>
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3 cups water</div>
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1/2 teaspoon salt, optional</div>
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1/2 cup julienne cut cooked green beans, peas, edamame or other green vegetable</div>
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<a href="http://2.bp.blogspot.com/-c2fBhU06AmI/UUs9yN2LKnI/AAAAAAAAOa0/MyhX8aExj1g/s1600/Takikomi+Brown+Rice+IMG_9379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-c2fBhU06AmI/UUs9yN2LKnI/AAAAAAAAOa0/MyhX8aExj1g/s640/Takikomi+Brown+Rice+IMG_9379.jpg" width="640" /></a></div>
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Add all ingredients to the rice cooker pot, along with 3 cups water. Be sure to add any additional water left from the soaked, dried vegetables.</div>
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Stir gently to evenly distribute the curry powder, close the lid and cook!</div>
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When the rice is done, let it steam for 15 minutes, then add the green beans and mix well.</div>
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If you're using frozen peas or green beans, thaw them in the microwave or under warm water a little first, and mix well.<br />
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Taste and adjust seasoning.<br />
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<a href="http://1.bp.blogspot.com/-q8VCGqVVNuc/UUs9zqQmnMI/AAAAAAAAOa8/KpCcMGv0PkE/s1600/Takikomi+Brown+Rice+IMG_9391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-q8VCGqVVNuc/UUs9zqQmnMI/AAAAAAAAOa8/KpCcMGv0PkE/s640/Takikomi+Brown+Rice+IMG_9391.jpg" width="640" /></a></div>
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Itadakimasu!</div>
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***<br />
<br />
Remember my friend Sue?<br />
<br />
She has been a guest cook a few times here on FOODjimoto.com.<br />
<br />
She made <a href="http://www.foodjimoto.com/2011/01/german-chocolate-cake.html">German Chocolate Cake</a>, <a href="http://www.foodjimoto.com/2011/07/grandma-kimbros-2-layer-cheesecake.html">Grandma Kimbro's 2 Layer Cheesecake</a> and <a href="http://www.foodjimoto.com/2011/05/best-caramel-corn-by-sue.html">The Best Caramel Corn</a>.<br />
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<a href="http://3.bp.blogspot.com/-e0F96isTtnk/UUtU7a209tI/AAAAAAAAOdo/unK6vkCTzRU/s1600/IMG_8894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-e0F96isTtnk/UUtU7a209tI/AAAAAAAAOdo/unK6vkCTzRU/s640/IMG_8894.jpg" width="640" /></a></div>
Sue's grandchildren visited a few weeks ago and I was asked to come and take some photos of their family. What a treat!<br />
<br />
Remember the <a href="http://www.foodjimoto.com/2012/08/sour-cream-apple-muffins.html">Sour Cream Apple Muffins</a> I made for the baby shower at Sue's?<br />
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<a href="http://3.bp.blogspot.com/-2gBKXCvGT2o/UUtUvXfxYSI/AAAAAAAAOc4/rNmpR5B_Arc/s1600/IMG_8588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2gBKXCvGT2o/UUtUvXfxYSI/AAAAAAAAOc4/rNmpR5B_Arc/s640/IMG_8588.jpg" width="512" /></a></div>
Meet Avery.<br />
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<a href="http://2.bp.blogspot.com/-Utyc4KzP3W4/UUtUwxS5OSI/AAAAAAAAOdA/20DzI3Bx5QM/s1600/IMG_8600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Utyc4KzP3W4/UUtUwxS5OSI/AAAAAAAAOdA/20DzI3Bx5QM/s640/IMG_8600.jpg" width="512" /></a></div>
He is such a DOLL!<br />
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<a href="http://2.bp.blogspot.com/-dnDMOj9v0lA/UUtUyRcgYQI/AAAAAAAAOdI/ZgEW937QkR8/s1600/IMG_8620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-dnDMOj9v0lA/UUtUyRcgYQI/AAAAAAAAOdI/ZgEW937QkR8/s640/IMG_8620.jpg" width="512" /></a></div>
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Payton is now a big sister!</div>
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<a href="http://3.bp.blogspot.com/-9Uzc_TvQNQ8/UUtU2xtnWWI/AAAAAAAAOdY/JRROu3bcoaY/s1600/IMG_8734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-9Uzc_TvQNQ8/UUtU2xtnWWI/AAAAAAAAOdY/JRROu3bcoaY/s640/IMG_8734.jpg" width="512" /></a></div>
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I just LOVE that lip!</div>
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<a href="http://3.bp.blogspot.com/-KPsAChL0pQ8/UUtU5Jtk4bI/AAAAAAAAOdg/IzcUhDIgwOI/s1600/IMG_8761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://3.bp.blogspot.com/-KPsAChL0pQ8/UUtU5Jtk4bI/AAAAAAAAOdg/IzcUhDIgwOI/s640/IMG_8761.jpg" width="640" /></a></div>
Baby teeth! I love baby teeth too.<br />
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<a href="http://4.bp.blogspot.com/-au_GKsbNoCo/UUtU0Nn-QYI/AAAAAAAAOdQ/8__Ff3I1rok/s1600/IMG_8685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://4.bp.blogspot.com/-au_GKsbNoCo/UUtU0Nn-QYI/AAAAAAAAOdQ/8__Ff3I1rok/s640/IMG_8685.jpg" width="640" /></a></div>
Bobby and Jen were in town for Rick & Jessica's wedding and for a nice visit home. They live on the East Coast.<br />
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<a href="http://2.bp.blogspot.com/--CCe1Z8x-tE/UUtU9-TFvQI/AAAAAAAAOdw/-ESDXHX9fSE/s1600/Godinez+IMG_8702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/--CCe1Z8x-tE/UUtU9-TFvQI/AAAAAAAAOdw/-ESDXHX9fSE/s640/Godinez+IMG_8702.jpg" width="640" /></a></div>
It doesn't seem that long ago that <a href="http://www.foodjimoto.com/2011/03/quesadillas.html">Bobby & Bryan</a> were playing soccer with my son Rick. Now they're both grown and Bob's got a family of his own.<br />
<br />
Thank you, Sue, for asking me to come and take some photos of your beautiful family!<br />
<br />
It was a lot of fun.<br />
<br />
<br /></div>
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***</div>
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<a href="http://2.bp.blogspot.com/-8AfbBro31h0/UUs5rg4g8GI/AAAAAAAAOZ8/XmwvCyKPC6A/s1600/Takikomi+Brown+Rice+IMG_9392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-8AfbBro31h0/UUs5rg4g8GI/AAAAAAAAOZ8/XmwvCyKPC6A/s320/Takikomi+Brown+Rice+IMG_9392.jpg" width="320" /></a></div>
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<b><u>Takikomi Brown Rice</u></b></div>
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<b>Ingredients:</b></div>
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2 cups brown rice, rinsed and drained</div>
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1 package dried vegetables, soaked in 2 1/2 cups water</div>
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2 tablespoons dried hijiki</div>
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4 shiitake mushrooms, sliced</div>
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1 teaspoon dashi--bonito or kombu </div>
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1 tablespoon curry powder</div>
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1 tablespoon shoyu</div>
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2 tablespoons mirin</div>
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3 cups water</div>
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1/2 teaspoon salt, optional</div>
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1/2 cup julienne cut cooked green beans, peas, edamame or other green vegetable</div>
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1. Soak dried vegetable package and hijiki in 2 1/2 cups water and set aside.</div>
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2. Slice mushrooms.</div>
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3. Put 2 cups brown rice, 3 cups water, sliced mushrooms, 1 tablespoon shoyu, 2 tablespoons mirin, 1 teaspoon dashi, 1 tablespoon curry powder, dried vegetables and hijiki plus any leftover water from soaking, into rice cooker pot. Stir gently to mix evenly and cook. Let steam for 15 minutes when rice cooker is finished cooking.</div>
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4. Stir in cooked green beans or peas.</div>
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5. Taste and adjust seasoning.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8687267528879072067.post-77351322062445236712013-03-15T12:49:00.005-07:002013-03-15T12:50:52.376-07:00Corned Beef and Cabbage Soup<div class="noprint">
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What are you having for St. Patrick's Day dinner?</div>
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We used to always have corned beef and cabbage with carrots, onions and potatoes. </div>
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<a href="http://2.bp.blogspot.com/-1iGBoFefSPQ/UUJGRjFhbVI/AAAAAAAAOWw/m1QCHEmvIaA/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-1iGBoFefSPQ/UUJGRjFhbVI/AAAAAAAAOWw/m1QCHEmvIaA/s640/Corned+Beef+%2526+Cabbage+Soup+IMG_9325.jpg" width="640" /></a></div>
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Now we're having Corned Beef and Cabbage Soup, a much lighter dinner.</div>
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<a href="http://3.bp.blogspot.com/-v_HYmrxJ-38/TYJWEkgKe3I/AAAAAAAADyc/2K_oVLphx3U/s1600/_MG_0106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-v_HYmrxJ-38/TYJWEkgKe3I/AAAAAAAADyc/2K_oVLphx3U/s640/_MG_0106.jpg" width="640" /></a></div>
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I posted this <a href="http://www.foodjimoto.com/2011/03/corned-beef-cabbage-and-bread-pudding.html">corned beef and cabbage</a> two years ago. My husband wants to eat less meat, so we went from this--</div>
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<a href="http://2.bp.blogspot.com/-z87vFqr3aJM/UUJGNXULfcI/AAAAAAAAOWg/F0XgJV-Kb9A/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-z87vFqr3aJM/UUJGNXULfcI/AAAAAAAAOWg/F0XgJV-Kb9A/s640/Corned+Beef+%2526+Cabbage+Soup+IMG_9319.jpg" width="640" /></a></div>
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To this.<br />
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It's also a great way to use up corned beef and cabbage leftovers.</div>
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<a href="http://2.bp.blogspot.com/-5n8qcQAdmmw/UUJGBURHu8I/AAAAAAAAOVw/yPB5WoJNOUM/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-5n8qcQAdmmw/UUJGBURHu8I/AAAAAAAAOVw/yPB5WoJNOUM/s640/Corned+Beef+%2526+Cabbage+Soup+IMG_9294.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<b><u>Corned Beef and Cabbage Soup</u></b></div>
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Ingredients:</div>
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1/2 head small cabbage</div>
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2 stalks celery with leaves</div>
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2 large carrots</div>
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6 small red potatoes</div>
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1 lb. mushrooms </div>
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1/2 large onion</div>
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2 cups chopped, cooked corned beef</div>
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6-8 cups cooking liquid from corned beef, defatted</div>
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<a href="http://1.bp.blogspot.com/-XTdG4Hd2jqg/UUJGDQA6qrI/AAAAAAAAOV4/GgFtg3WGp90/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-XTdG4Hd2jqg/UUJGDQA6qrI/AAAAAAAAOV4/GgFtg3WGp90/s640/Corned+Beef+%2526+Cabbage+Soup+IMG_9295.jpg" width="640" /></a></div>
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Chop the cabbage, onion, potatoes, carrots, celery and mushrooms.</div>
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<a href="http://4.bp.blogspot.com/-Py_EtxF6QNg/UUJGFmiy0tI/AAAAAAAAOWA/Z_eOjMlc-ek/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Py_EtxF6QNg/UUJGFmiy0tI/AAAAAAAAOWA/Z_eOjMlc-ek/s640/Corned+Beef+%2526+Cabbage+Soup+IMG_9298.jpg" width="640" /></a></div>
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Add them to a large pot--this one is an 8 quart pot. Add the defatted cooking liquid from the corned beef and add water as needed to cover the vegetables.<br />
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<a href="http://3.bp.blogspot.com/-QC2Szybv7uA/UUJGHVF3biI/AAAAAAAAOWI/uHV8KHU-n08/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-QC2Szybv7uA/UUJGHVF3biI/AAAAAAAAOWI/uHV8KHU-n08/s640/Corned+Beef+%2526+Cabbage+Soup+IMG_9300.jpg" width="640" /></a></div>
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I bought a 3 lb. flat-cut boiled corned beef. It yielded about 4 cups shredded/chopped corned beef after I trimmed away all the pockets of fat. I used 2 cups for the soup and froze 2 1-cup portions to use later.</div>
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<a href="http://4.bp.blogspot.com/-cfW5jpvo3Tw/UUJGJc2Up3I/AAAAAAAAOWQ/fpZYxRuJx_g/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-cfW5jpvo3Tw/UUJGJc2Up3I/AAAAAAAAOWQ/fpZYxRuJx_g/s640/Corned+Beef+%2526+Cabbage+Soup+IMG_9313.jpg" width="640" /></a></div>
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Add the corned beef pieces to the soup pot and simmer until the vegetables are tender, about 30 minutes.</div>
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Season to taste. I used a little cracked pepper, but didn't add any salt. There was enough salt from using the cooking water from the meat.</div>
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<a href="http://3.bp.blogspot.com/-B3rnylsiKHM/UUJGLFCjWUI/AAAAAAAAOWY/cPshEBZJARk/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-B3rnylsiKHM/UUJGLFCjWUI/AAAAAAAAOWY/cPshEBZJARk/s640/Corned+Beef+%2526+Cabbage+Soup+IMG_9315.jpg" width="640" /></a></div>
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Garnish with a little fresh thyme if desired.<br />
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Itadakimasu!<br />
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***<br />
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<br />
I made a board book for my granddaughter, Rachel.<br />
<br />
I've made photo books before, but this is my first board book.<br />
<br />
We live far away, and I want Rachel to know us, so I thought a book about us would be helpful.<br />
<br />
Take a peek...<br />
<br />
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<a href="http://2.bp.blogspot.com/-PpJV81pZ8Cc/UUNvbKpZAGI/AAAAAAAAOYg/jiz-dN8BaNs/s1600/Everybody+Loves+Rachel-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PpJV81pZ8Cc/UUNvbKpZAGI/AAAAAAAAOYg/jiz-dN8BaNs/s640/Everybody+Loves+Rachel-1.jpg" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-GRzBAjUWD4c/UUNvdXr9yyI/AAAAAAAAOYo/RC2W-6oafP0/s1600/Everybody+Loves+Rachel-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://2.bp.blogspot.com/-GRzBAjUWD4c/UUNvdXr9yyI/AAAAAAAAOYo/RC2W-6oafP0/s640/Everybody+Loves+Rachel-3.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-rNA_rEVsS-A/UUNvjiY_uLI/AAAAAAAAOZA/Fa3Tygv8e5Q/s1600/Everybody+Loves+Rachel-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://4.bp.blogspot.com/-rNA_rEVsS-A/UUNvjiY_uLI/AAAAAAAAOZA/Fa3Tygv8e5Q/s640/Everybody+Loves+Rachel-6.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-5KzIxi3Dheo/UUNvh4XEjdI/AAAAAAAAOY4/1kfQUhlIgmc/s1600/Everybody+Loves+Rachel-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://1.bp.blogspot.com/-5KzIxi3Dheo/UUNvh4XEjdI/AAAAAAAAOY4/1kfQUhlIgmc/s640/Everybody+Loves+Rachel-7.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-Hoq14LMmoVo/UUNvffDR2UI/AAAAAAAAOYw/_2mQJBOqDGo/s1600/Everybody+Loves+Rachel-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://3.bp.blogspot.com/-Hoq14LMmoVo/UUNvffDR2UI/AAAAAAAAOYw/_2mQJBOqDGo/s640/Everybody+Loves+Rachel-8.jpg" width="640" /></a></div>
It was a lot of fun putting the pages together. I used <a href="http://www.pintsizeproductions.com/pintsize_personalized_boardbooks.html">Pint Size Productions</a> for this book and used their Simple Photo Board Book I, which made it really easy.<br />
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I plan on making an extended family version photo book for her in the future, so she'll know how we're all connected.<br />
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They grow so fast!<br />
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Take lots of pictures!<br />
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***</div>
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<a href="http://2.bp.blogspot.com/-z87vFqr3aJM/UUJGNXULfcI/AAAAAAAAOWg/F0XgJV-Kb9A/s1600/Corned+Beef+%2526+Cabbage+Soup+IMG_9319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-z87vFqr3aJM/UUJGNXULfcI/AAAAAAAAOWg/F0XgJV-Kb9A/s320/Corned+Beef+%2526+Cabbage+Soup+IMG_9319.jpg" width="320" /></a></div>
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<b><u>Corned Beef and Cabbage Soup</u></b></div>
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1/2 head small cabbage</div>
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2 stalks celery with leaves</div>
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2 large carrots</div>
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6 small red potatoes</div>
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1 lb. mushrooms </div>
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1/2 large onion</div>
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2 cups chopped, cooked corned beef</div>
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6-8 cups cooking liquid from corned beef, defatted</div>
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1. Place corned beef into a large pot and cover with cold water. Bring to boil, then cover and reduce heat to low. Simmer for 2 hours or until tender. Remove meat from pan and defat the liquid by skimming off oils floating on top of the liquid. Shred/chop corned beef and remove visible fat and set aside.</div>
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2. Chop all vegetables and put into a large pot. Add 6 to 8 cups of the defatted cooking liquid from the corned beef and add water if necessary to cover the vegetables. Add chopped corned beef and simmer for 30 minutes or until the vegetables are tender.</div>
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3. Season to taste; garnish with fresh thyme if desired.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8687267528879072067.post-5492303082752707852013-03-11T23:37:00.002-07:002013-03-11T23:43:46.963-07:00St. Patrick's Day Deviled Eggs<div class:="" noprint="">
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Does anyone remember my <a href="http://www.foodjimoto.com/2011/04/easter-eggs.html">Easter Eggs</a> Post?</div>
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Coloring the whites of the eggs works for just about any party or holiday. All you need to do is color the egg whites in the color or colors of holidays, baby showers, or--St. Patrick's Day!</div>
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<a href="http://4.bp.blogspot.com/-mQVcP8xYWoE/UTwCzGRxsJI/AAAAAAAAOQM/yIZDXnDZA_4/s1600/St.+Patrick%2527s+Day+Deviled+Eggs+IMG_2243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-mQVcP8xYWoE/UTwCzGRxsJI/AAAAAAAAOQM/yIZDXnDZA_4/s640/St.+Patrick%2527s+Day+Deviled+Eggs+IMG_2243.jpg" width="640" /></a></div>
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You can find detailed instructions on the link above, or again, <a href="http://www.foodjimoto.com/2011/04/easter-eggs.html">here</a>.</div>
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<a href="http://3.bp.blogspot.com/-0pkxKvmcurQ/UTwCw4NzSEI/AAAAAAAAOQE/uR3hYb81heA/s1600/St.+Patrick%2527s+Day+Deviled+Eggs+IMG_2241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-0pkxKvmcurQ/UTwCw4NzSEI/AAAAAAAAOQE/uR3hYb81heA/s640/St.+Patrick%2527s+Day+Deviled+Eggs+IMG_2241.jpg" width="640" /></a></div>
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I like the more pastel green, but you can make them a darker green by adding a few drops more green food coloring or leaving the egg whites in the dyeing cup longer.</div>
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<a href="http://4.bp.blogspot.com/-3gHD93MEmCU/UTwC1A8iO3I/AAAAAAAAOQU/jy5kcpeD15U/s1600/St.+Patrick%2527s+Day+Deviled+Eggs+IMG_2256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-3gHD93MEmCU/UTwC1A8iO3I/AAAAAAAAOQU/jy5kcpeD15U/s640/St.+Patrick%2527s+Day+Deviled+Eggs+IMG_2256.jpg" width="640" /></a></div>
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I think this would be nice for a <i>Dr. Seuss Green Eggs and Ham</i> party, too. Just sprinkle a little finely chopped ham or bacon bits on top of the yolks.<br />
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I remember my mother making Green Eggs and Ham when I was little.</div>
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With Easter right around the corner, it's a good time to revisit our <a href="http://www.foodjimoto.com/2011/04/easter-eggs.html">Easter Eggs</a> post!</div>
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***</div>
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<a href="http://1.bp.blogspot.com/-NY3sYMRK9-s/UIb4faC_D9I/AAAAAAAANqc/hFesDZv9aq0/s1600/Vaughn+Goretti+CarsLand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-NY3sYMRK9-s/UIb4faC_D9I/AAAAAAAANqc/hFesDZv9aq0/s640/Vaughn+Goretti+CarsLand.jpg" style="cursor: move;" width="640" /></a></div>
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Vaughn and his wife Goretti (whom you met in my <a href="http://www.foodjimoto.com/2011/02/roasted-pepper-sushi.html">Roasted Pepper Sushi</a> post), treated us to a day at <a href="http://disneyland.disney.go.com/parks/">Disneyland and California Adventure</a> not too long ago. Vaughn is currently working on <a href="http://tv.disney.go.com/disneychannel/gravityfalls/">Gravity Falls</a>, seen on The <a href="http://disney.go.com/disneychannel/">Disney Channel</a>. It was so nice spending the day with <strike>two</strike> <i>three</i> of my favorite people!</div>
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If you'd like, you can read a little bit more about Vaughn in my <a href="http://www.foodjimoto.com/2012/01/meatloaf-with-barbecue-sauce.html">Meatloaf with Barbecue Sauce</a> post.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/tctX771EQeA?feature=player_embedded' frameborder='0'></iframe></div>
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Here's a little clip from the Disney cartoon <i>Gravity Falls</i> via YouTube.</div>
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In honor of Vaughn's birthday today--Happy Birthday, Vaughn!--I thought I'd visit some of his t-shirt artwork from the past.<br />
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<a href="http://1.bp.blogspot.com/-VzB4BY5R-cs/UT6-0LpzvcI/AAAAAAAAOVE/xmWrr2lJ5tA/s1600/Vaughn-Gomen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="http://1.bp.blogspot.com/-VzB4BY5R-cs/UT6-0LpzvcI/AAAAAAAAOVE/xmWrr2lJ5tA/s640/Vaughn-Gomen.jpg" width="640" /></a></div>
During the 90's, Vaughn designed several t-shirts for sale at the Asian craft shows in California. "Gomen!" was a favorite. Do you know anyone that pushed the insides out of a maki-zushi because they didn't like them--like Vaughn did when he was little? When that happens, one should say, "Gomen!" or "Sorry!". Say it like Vaughn did, with a big smile, and all will be forgiven.<br />
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<a href="http://1.bp.blogspot.com/-jNRwpxgRBW8/UT6-qMZwGYI/AAAAAAAAOUE/yx19X4joajg/s1600/Vaughn-Taiko.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="http://1.bp.blogspot.com/-jNRwpxgRBW8/UT6-qMZwGYI/AAAAAAAAOUE/yx19X4joajg/s640/Vaughn-Taiko.jpg" width="640" /></a></div>
Vaughn also gave some drawing lessons around the time he was doing t-shirt designs. The lessons were in a style like what's shown in the Taiko design. Whenever I see a former student or mother of a student, they always ask about Vaughn. Everyone knew he would gain success from his artwork!<br />
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<a href="http://4.bp.blogspot.com/-QdTwmaKEltk/UT6-xm2Lp3I/AAAAAAAAOU0/NTXx_EqdXh4/s1600/Vaughn-Sushi+Cat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-QdTwmaKEltk/UT6-xm2Lp3I/AAAAAAAAOU0/NTXx_EqdXh4/s640/Vaughn-Sushi+Cat.jpg" width="426" /></a></div>
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Vaughn has a great sense of humor, doesn't he!</div>
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<a href="http://3.bp.blogspot.com/-1FBbzwBslCc/UT6-y6BXwTI/AAAAAAAAOU8/mx0_ZkBLTKo/s1600/Vaughn-Odori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-1FBbzwBslCc/UT6-y6BXwTI/AAAAAAAAOU8/mx0_ZkBLTKo/s640/Vaughn-Odori.jpg" width="412" /></a></div>
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Vaughn designed this Japanese dance design when my daughter was taking odori lessons. I just love how he drew the kanzashi (hair ornament). It reminds me of dressing up in kimono when I was little.</div>
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<a href="http://4.bp.blogspot.com/-x44NVkZ0Htk/UT6-6JEzDDI/AAAAAAAAOVc/oDFEnzWxzSg/s1600/Vaughn-3+box+designs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-x44NVkZ0Htk/UT6-6JEzDDI/AAAAAAAAOVc/oDFEnzWxzSg/s640/Vaughn-3+box+designs.jpg" width="640" /></a></div>
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Kaeru means frog in Japanese. It also means 'to come home'. My mother-in-law says that's why frogs are a lucky charm when she goes to Las Vegas to play the slot machines--the money that you put in the machine will 'come home' to you.</div>
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The Daruma is a symbol of good luck. I was taught that you get a daruma doll without eyes, make a wish, and draw in the eyes when the wish comes true. They always looked kind of scary to me without eyes, so I'd draw them in first, then make a wish.</div>
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Have you seen a Maneki Neko in a Japanese restaurant or store? It's also called a welcome cat, but more like--beckoning cat. The cat, with its raised paw is beckoning one to come in. It's considered good luck too.</div>
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Vaughn sets such a good example for us here at our house--he has a tremendous work ethic, is kind, generous and thoughtful--always remembering our birthdays and holidays. He lives his life with gratitude and calls or emails often to express it. He and his wife Goretti make us feel special and loved.</div>
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Happy Birthday, Vaughn!</div>
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We love you!</div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8687267528879072067.post-43213763780162747572013-03-05T10:23:00.001-08:002013-03-05T10:26:14.366-08:00Chocolate Cupcakes--Magnolia Bakery's Recipe<div class="noprint">
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I very rarely have the urge to bake since I'm not big on sweets, but I've been wanting to try the <a href="http://www.magnoliabakery.com/">Magnolia Bakery</a>'s recipe for chocolate cupcakes. My daughter made the bakery's vanilla cupcakes and said they were delicious! Since my husband loves chocolate, and sweets, I decided to make these.</div>
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<a href="http://4.bp.blogspot.com/-ojnpLOSPj80/US-bF_SPb4I/AAAAAAAAOGY/VwvAk8Z-DKQ/s1600/R+%2526+J+Wedding+Tim%2527s+Photos+IMG_9150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ojnpLOSPj80/US-bF_SPb4I/AAAAAAAAOGY/VwvAk8Z-DKQ/s640/R+%2526+J+Wedding+Tim%2527s+Photos+IMG_9150.jpg" width="640" /></a></div>
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I used a piping bag with the large round tip--the frosting has some air bubbles in it, which weren't there when I frosted some with an off-set spatula. I think they're still pretty. I wonder how many times I'll need to make these to get really good at the icing.</div>
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<a href="http://2.bp.blogspot.com/-yk65z5eQVs8/UTIjqRazDrI/AAAAAAAAOIQ/V17MxFqUck4/s1600/IMG_9114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-yk65z5eQVs8/UTIjqRazDrI/AAAAAAAAOIQ/V17MxFqUck4/s640/IMG_9114.jpg" width="640" /></a></div>
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I got the <a href="http://www.food.com/recipe/magnolia-bakery-chocolate-cupcakes-134870">Magnolia Bakery Chocolate Cupcake</a> recipe online from <a href="http://food.com/">food.com</a>. </div>
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<b><u>Magnolia Bakery Chocolate Cupcakes</u></b></div>
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<i>posted by ratherbeswimmin' on food.com</i></div>
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Ingredients</div>
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2 cups all-purpose flour</div>
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1 teaspoon baking soda</div>
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1 cup unsalted butter, softened</div>
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1 cup granulated sugar</div>
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1 cup firmly packed light brown sugar</div>
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4 large eggs, at room temperature</div>
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6 ounces unsweetened chocolate, melted</div>
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1 cup buttermilk</div>
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1 teaspoon vanilla extract</div>
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<a href="http://2.bp.blogspot.com/-l_85WakgMNw/UTIjylgBQAI/AAAAAAAAOIo/wcCwuX4JQfI/s1600/Cupcakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-l_85WakgMNw/UTIjylgBQAI/AAAAAAAAOIo/wcCwuX4JQfI/s640/Cupcakes+1.jpg" width="640" /></a></div>
Melt the chocolate first. Place the unsweetened chocolate squares in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally, making sure no solid pieces of chocolate remain. Let cool to lukewarm, about 5-15 minutes.<br />
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Line 2 muffin tins with cupcake papers and set aside. In a bowl, sift together 2 cups all-purpose flour and 1 teaspoon baking powder & set aside. Using an electric mixer, cream 1 cup unsalted butter on medium speed until smooth, then add in 1 cup granulated sugar and 1 cup firmly packed brown sugar. Beat for 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate and mix until well-incorporated.<br />
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<a href="http://4.bp.blogspot.com/-uIv7KbxiGlg/UTIjw2FlkxI/AAAAAAAAOIg/mPhcxdryykQ/s1600/Cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-uIv7KbxiGlg/UTIjw2FlkxI/AAAAAAAAOIg/mPhcxdryykQ/s640/Cupcakes+2.jpg" width="640" /></a></div>
Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix. Scrape down the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.<br />
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<a href="http://4.bp.blogspot.com/-YpPlwYdp5Kk/UTIi4Ek4mVI/AAAAAAAAOHU/5Bezp3Qq0p0/s1600/IMG_9091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-YpPlwYdp5Kk/UTIi4Ek4mVI/AAAAAAAAOHU/5Bezp3Qq0p0/s640/IMG_9091.jpg" width="640" /></a></div>
I found that this scooper, with a generous scoop, measures the amount perfectly and fairly neatly. Fill cupcake papers 3/4 full.<br />
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<a href="http://1.bp.blogspot.com/-BpBh31WuYVc/UTIi6E6gyKI/AAAAAAAAOHc/htT60rYlrz8/s1600/IMG_9095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-BpBh31WuYVc/UTIi6E6gyKI/AAAAAAAAOHc/htT60rYlrz8/s640/IMG_9095.jpg" width="640" /></a></div>
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Bake in a 350º oven for 20-25 minutes or until toothpick comes out clean.</div>
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<a href="http://1.bp.blogspot.com/-vNldBNbrhKU/UTIi8O9xjQI/AAAAAAAAOHk/3rTbiK4rW9c/s1600/IMG_9098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-vNldBNbrhKU/UTIi8O9xjQI/AAAAAAAAOHk/3rTbiK4rW9c/s640/IMG_9098.jpg" width="640" /></a></div>
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Cool for 15 minutes.</div>
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<a href="http://4.bp.blogspot.com/-rdbmhD-B4hQ/UTIi-KNeNKI/AAAAAAAAOHs/u92DT5bqcX0/s1600/IMG_9105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-rdbmhD-B4hQ/UTIi-KNeNKI/AAAAAAAAOHs/u92DT5bqcX0/s640/IMG_9105.jpg" width="640" /></a></div>
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<b><u>Chocolate Buttercream</u></b> </div>
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<i><a href="http://www.food.com/recipe/chocolate-buttercream-134704">posted by ratherbeswimmin' on food.com</a></i></div>
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Ingredients and directions below, at the end of this post.</div>
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<a href="http://3.bp.blogspot.com/-zZ-Dx5b-wYM/UTIjAsqmC7I/AAAAAAAAOH0/vJcpjITau7E/s1600/IMG_9108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-zZ-Dx5b-wYM/UTIjAsqmC7I/AAAAAAAAOH0/vJcpjITau7E/s640/IMG_9108.jpg" width="640" /></a></div>
My family doesn't like a lot of frosting, so I had plenty left-over. I used the sprinkles because the air bubbles bothered me...just a little.<br />
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<a href="http://2.bp.blogspot.com/-uTagVGsmsr8/US-r91fxLFI/AAAAAAAAOGo/HI-KdxZ5vrs/s1600/Magnolia+Bakery+Recipe+Chocolate+Cupcakes+IMG_9121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uTagVGsmsr8/US-r91fxLFI/AAAAAAAAOGo/HI-KdxZ5vrs/s640/Magnolia+Bakery+Recipe+Chocolate+Cupcakes+IMG_9121.jpg" width="640" /></a></div>
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Itadakimasu!</div>
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Remember <a href="http://www.foodjimoto.com/2013/02/chawanmushi-savory-egg-custard.html">Rick & Jessica's wedding</a> from my last post?</div>
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I made the Chawanmushi because I got the new dishes, but also because The Newlyweds honeymooned in Japan!</div>
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Their first stop was Tokyo, and they visited Asakusa and the temples there.</div>
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Jessica is a great student of culture. She watched the people and what they were doing to learn what to do herself. Here, she's wafting the incense onto herself--it's an act of purification.</div>
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<a href="http://4.bp.blogspot.com/-bAs__R5GCmk/UTUeWOaYx2I/AAAAAAAAOOY/SCuiU0q9pB4/s1600/IMG_0448_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-bAs__R5GCmk/UTUeWOaYx2I/AAAAAAAAOOY/SCuiU0q9pB4/s640/IMG_0448_2.jpg" width="480" /></a></div>
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Hand washing before going to the temple is also for purification. Use the tip of the handle only to scoop the water to wash your hands, never touching the cup to your body. Pour the water onto your hands outside the well where the water is. You may also drink, but be careful not to touch the cup to your lips.</div>
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Jessica loves electronics, and here she is in the electronics area of Tokyo. Her expression reflects her awe at all the electronics AND all the advertisements! </div>
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The Newlyweds said a highlight of Tokyo was the Tsukiji Fish Market. Jessica & Rick saw the movie <i><a href="http://www.magpictures.com/jirodreamsofsushi/">Jiro Dreams of Sushi</a></i> and were looking forward to seeing the fish market.</div>
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They had breakfast at one of the stalls just outside the market--the 'Chef's Recommendation Morning Special' hit the spot.</div>
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We are so happy to have Jessica a part of our family!</div>
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Jessica's a crafter--a jewelry maker. She's visiting the bead section of a craft store and by her expression, you can tell she's excited! </div>
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After Tokyo, the newlyweds went to Osaka, to visit Kanako, a not-so-distant relative who visited us a couple of summers ago.</div>
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They went to the Osaka Aquarium Kaiyukan.</div>
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Kanako showed them Osaka.</div>
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You're funny, Rick!</div>
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This is Kanako's family, the Kurimotos. Hiroshi-san, Kanako's father, lived in the Los Angeles area for several years in his youth. A big "Arigatougozaimashita!" goes out to the Kurimoto family for their hospitality during Rick & Jessica's visit.</div>
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<a href="http://3.bp.blogspot.com/-TDMQSZ1W_p0/UTUO81-_zfI/AAAAAAAAOJ0/ZzE9syhCVVg/s1600/IMG_0467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-TDMQSZ1W_p0/UTUO81-_zfI/AAAAAAAAOJ0/ZzE9syhCVVg/s640/IMG_0467.jpg" width="480" /></a></div>
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After Osaka, they traveled to Kyoto and visited more temples.</div>
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The end of the honeymoon was a relaxing stay Kawaguchi-Ko at a ryokan--a traditional Japanese inn--with a spectacular view of Mt. Fuji. The Newlyweds had some gourmet dinners there, too, as well as their first onsen--Japanese hot springs--experience.</div>
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Thank you, Rick and Jessica for sharing your honeymoon photos with us. </div>
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What a great experience for the two of you.</div>
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Best Wishes and Congratulations as you begin your life together!</div>
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***</div>
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<b><u>Magnolia Bakery Chocolate Cupcakes</u></b></div>
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<i>posted by ratherbeswimmin' on food.com</i></div>
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Ingredients</div>
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2 cups all-purpose flour</div>
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1 teaspoon baking soda</div>
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1 cup unsalted butter, softened</div>
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1 cup granulated sugar</div>
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1 cup firmly packed light brown sugar</div>
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4 large eggs, at room temperature</div>
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6 ounces unsweetened chocolate, melted</div>
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1 cup buttermilk</div>
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1 teaspoon vanilla extract</div>
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<b> 1.</b> To melt the chocolate, place unsweetened chocolate squares in a double boiler over simmering water on low heat for 5-10 minutes, stirring occasionally until completely smooth. Remove from heat and let cool for 5-15 minutes or until lukewarm.</div>
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<b> 2.</b> Line two 12-cup muffin tins with cupcake papers; set aside.</div>
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<b> 3.</b> In a bowl, sift the flour and baking soda together; set aside.</div>
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<b> 4.</b> In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.</div>
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<b> 5.</b> Add the sugars and beat for about 3 minutes or until fluffy.</div>
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<b> 6.</b> Add the eggs, one at a time, beat well after each addition.</div>
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<b> 7.</b> Add the chocolate, mixing until well incorporated.</div>
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<b> 8.</b> Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.</div>
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<b>9.</b> With each addition, beat until ingredients are incorporated but do not overmix.</div>
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<b>10.</b> Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.</div>
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<b>11.</b> Carefully spoon the batter into cupcake liners; fill 3/4 full.</div>
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<b>12.</b> Bake in a 350º oven for 20-25 minutes or until pick comes out clean.</div>
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<b>13.</b> Cool in tins for 15 minutes.</div>
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<b>14.</b> Remove from tins and cool completely on a wire rack.</div>
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<b>15.</b> Ice when completely cool.</div>
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<b><u>Chocolate Buttercream</u></b> </div>
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<i>posted by ratherbeswimmin' on food.com</i></div>
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Ingredients</div>
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1 1/2 cups unsalted butter, softened</div>
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2 tablespoons milk</div>
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9 ounces semisweet chocolate, melted and cooled to lukewarm</div>
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1 teaspoon vanilla extract</div>
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2 1/4 cups sifted powdered sugar</div>
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<b>1.</b> Note: to melt the chocolate, place semisweet chocolate into a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cook 5-15 minutes or until lukewarm.<br />
<b>2.</b> To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.<br />
<b>3.</b> Add the milk carefully and beat until smooth.<br />
<b>4.</b> Add the melted chocolate and beat well for 2 minutes.<br />
<b>5.</b> Add the vanilla and beat for 3 minutes.<br />
<b>6.</b> Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.<br />
<b>7.</b> **For icing a 3-layer cake, use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.<br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8687267528879072067.post-15726021625688223092013-02-22T11:37:00.000-08:002013-02-23T09:26:01.567-08:00Chawanmushi-Savory Egg Custard<div class="noprint">
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Chawanmushi is a savory egg custard, "steamed in a tea cup". That's what chawanmushi means, literally. When I was growing up, my Japanese language skills hadn't progressed to the point of multiple meanings based on kanji, but consisted mostly at the level of baby talk. I knew an o-chawan was a rice bowl, and mushi meant bugs--so I thought chawanmushi meant--bowl of bugs!</div>
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<a href="http://4.bp.blogspot.com/-jODUU1rQtgk/USaXYpSCsuI/AAAAAAAAOAw/KL76_5Ps6ug/s1600/Chawanmushi+IMG_8510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-jODUU1rQtgk/USaXYpSCsuI/AAAAAAAAOAw/KL76_5Ps6ug/s640/Chawanmushi+IMG_8510.jpg" width="640" /></a></div>
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I think you need to see this closer.</div>
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Chawanmushi is a savory egg custard with bits of meat and vegetables, made differently by season and by family. This one has shrimp, chicken, mushrooms, spinach and carrot, in an egg custard seasoned with dashi.</div>
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<a href="http://1.bp.blogspot.com/-1AbuOSc9k6k/USa_ybepKmI/AAAAAAAAOB4/dXGvK5jGZV4/s1600/Chawanmushi+IMG_8442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-1AbuOSc9k6k/USa_ybepKmI/AAAAAAAAOB4/dXGvK5jGZV4/s640/Chawanmushi+IMG_8442.jpg" width="640" /></a></div>
I got some new chawanmushi pots recently. Rick and Jessica got this same set for a wedding shower gift, and I told myself that when they went on sale I would treat myself. They are so pretty!<br />
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<b><u>Chawanmushi</u></b><br />
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adapted from <i>Japanese Cooking for Health & Fitness</i> by Kiyoko Konishi<br />
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<b>Ingredients:</b><br />
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1 boneless, skinless chicken thigh or breast, cut into small pieces and season with 1 teaspoon soy sauce and 1 teaspoon sake<br />
5 to 10 medium shrimp<br />
2 fresh shiitake mushrooms, thinly sliced<br />
1/2 package shimeji mushrooms, separated into pieces<br />
1/2 small carrot<br />
1/2 bunch fresh spinach<br />
4 eggs<br />
2 cups dashi mixed with 1/2 teaspoon salt, 1 1/2 teaspoons soy sauce and 1 tablespoon sake<br />
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You can use powdered dashi, or you can make your own by putting a large piece of dashi kombu into a pan of water, remove the kombu before it comes to a boil and remove from heat.<br />
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Add 1/2 cup dried bonito flakes and let steep until cool, about 30 minutes. Then strain through a fine-meshed strainer and discard pulp.<br />
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Slice a carrot and cut into shapes using a shape tool. Then blanch the spinach, squeeze out excess water and cut into 1-inch lengths.<br />
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Crack 4 eggs into a bowl mixing gently, but do not beat air into them. Add dashi stock mixed with 1/2 teaspoon salt, 1 1/2 teaspoons soy sauce and 1 tablespoon sake. Mix, then strain through a fine-meshed strainer to remove the slippery part of the egg white.<br />
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Place into each bowl, shiitake and shimeji mushrooms, 1 or 2 shrimp, 2 seasoned chicken chunks, spinach and carrot flower.<br />
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Fill about 2/3 with egg mixture, leaving some of the ingredients exposed.<br />
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Boil water in a large pot. Turn off to add chawanmushi pots, then cover and simmer on lowest heat setting for 20 minutes, until toothpick comes out clean or custard is set.<br />
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You can also cook them in the oven. Preheat oven to 350ºF, place chawanmushi into a roasting pan,<br />
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Cover the pots,<br />
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Place into the oven and fill the pan about half-way up the chawanmushi pots with boiling water. Bake for 20 minutes or until toothpick comes out clean.<br />
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Some people put slices of kamaboko into their chawanmushi. You can use whatever you like or whatever you have on hand.<br />
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I think it might be good with bacon.<br />
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Itadakimasu!<br />
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***<br />
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This is my son, <a href="http://www.foodjimoto.com/2011/08/furikake-chex-mix.html">Rick</a>.</div>
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If you saw the <a href="http://www.foodjimoto.com/2013/01/italian-wedding-soup.html">Italian Wedding Soup</a> post, you know he and Jessica got engaged.</div>
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They are now married!<br />
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It was a beautiful day!<br />
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Most of these photos were taken by others. I had given my camera to my niece <a href="http://www.foodjimoto.com/2011/04/grilled-asparagus-wrapped-with.html">Connie</a> and she passed it off to nephew Garrett at the reception. My appreciation goes out to them and also niece <a href="http://www.foodjimoto.com/2011/02/sukiyaki.html">Kelly</a> and cousin David for shooting video of the ceremony and reception. Without all of you, I would have no media to pour over and relive these special moments. Thank you all for so generously giving your time and talents.<br />
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Rick hasn't been a dancer, but has become one, with Jessica. I was wonderfully surprised and seeing this photo brings a tear to my eye.<br />
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Jessica's mother, Elyse, decorated the wedding. Jessica wanted a winter wedding with a forest theme. Elyse and her crew decorated the ranch beautifully.<br />
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Remember <a href="http://www.foodjimoto.com/2011/08/bachans-cheese-macaroni.html">Bachan's Cheese Macaroni</a>? This is Obaachan with Rick, <a href="http://www.foodjimoto.com/2011/04/lasagna-soup.html">Karen</a> and baby Rachel. Bachan's got a new look, pretty, isn't it!<br />
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You met Rachel in my <a href="http://www.foodjimoto.com/2012/07/cheese-straws.html">Cheese Straws</a> post. She's growing fast!</div>
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Elyse added beautiful touches to the ranch, with lots of pine branches and pine cones. When we put out the call to our friends and family for pine cones, we were amazed at all the boxes of them that came in. Thanks, everyone!<br />
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This is the area where appetizers will be served during the cocktail hour, while the bridal party is being photographed.<br />
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This pretty area is where guests dropped off their gifts.<br />
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The rustic furniture Elyse brought in perfectly matched the charm of the ranch. The windows and accessories added touches of elegance throughout.</div>
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After Rick and Jessica said their vows, they put them in this time capsule and nailed it shut, to be opened sometime in the future.<br />
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This is the entrance to the big barn where the reception was held. Guests found their table seating here.<br />
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<a href="http://www.foodjimoto.com/2011/07/cheesy-potato-salad-with-bacon-cilantro.html">Nancy</a> was in charge of the place cards. She had birch branches cut in half and a slit sawed into them to organize & display the place cards.</div>
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<a href="http://1.bp.blogspot.com/-CWzNAV1Uxl0/USccAM8o0AI/AAAAAAAAOE4/-xbRX7UKUCI/s1600/R+%2526+J+Wedding+Tim%2527s+Photos+IMG_1941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-CWzNAV1Uxl0/USccAM8o0AI/AAAAAAAAOE4/-xbRX7UKUCI/s640/R+%2526+J+Wedding+Tim%2527s+Photos+IMG_1941.jpg" width="640" /></a></div>
Table favors were these pine tree seedlings, the wrapping also designed by Nancy. Ours are planted in our yard, it will be fun to watch them grow.<br />
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Thank you to cousin Tim for use of his photos. Remember Tim? He made <a href="http://www.foodjimoto.com/2011/08/tims-chile-relleno.html">Chile Relleno</a>.<br />
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<a href="http://4.bp.blogspot.com/-f9YwAIjdR2Q/USPQA9-FhoI/AAAAAAAAN2w/cKjIbzKdhBo/s1600/IMG_7975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-f9YwAIjdR2Q/USPQA9-FhoI/AAAAAAAAN2w/cKjIbzKdhBo/s640/IMG_7975.jpg" width="640" /></a></div>
Elyse comes from a family of painters and brought several paintings to decorate the ranch. <a href="http://www.foodjimoto.com/2012/01/guest-cook-jessicas-thai-chicken-salad.html">Jessica</a> and her brother paint also. This picture was taken the day before the wedding, before the final touches of flowers and pine greenery were added to the tables. The little ceramic love birds on the tables added a sweet touch.<br />
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<a href="http://2.bp.blogspot.com/-kM02YZZtJpY/USccPCHHFWI/AAAAAAAAOFA/ik4WUGO9gc4/s1600/R+%2526+J+Wedding+Tim%2527s+Photos+IMG_1944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-kM02YZZtJpY/USccPCHHFWI/AAAAAAAAOFA/ik4WUGO9gc4/s640/R+%2526+J+Wedding+Tim%2527s+Photos+IMG_1944.jpg" width="640" /></a></div>
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The finished table-scapes were beautiful!</div>
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That's me, with my parents and my sister. The wedding venue, Hurst Ranch, is a special place to our family. My dad has been growing vegetables there for the past 40 years, and was a friend of Joe Hurst. All the grandkids have grown up going to help Grandpa harvest and grow vegetables and melons.<br />
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Congratulations to the newlyweds, Rick and Jessica!</div>
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<a href="http://2.bp.blogspot.com/-m-z3pJBp-TU/USa96f1aB2I/AAAAAAAAOBQ/b7mPor0StMA/s1600/Chawanmushi+IMG_8470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-m-z3pJBp-TU/USa96f1aB2I/AAAAAAAAOBQ/b7mPor0StMA/s320/Chawanmushi+IMG_8470.jpg" width="320" /></a></div>
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<b><u>Chawanmushi</u></b></div>
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adapted from <i>Japanese Cooking for Health & Fitness</i> by Kiyoko Konishi</div>
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<b>Ingredients:</b></div>
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1 boneless, skinless chicken thigh or breast, cut into small pieces</div>
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1 teaspoon soy sauce</div>
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1 teaspoon sake</div>
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5 to 10 medium shrimp</div>
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2 fresh shiitake mushrooms, thinly sliced</div>
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1/2 package shimeji mushrooms, separated into pieces</div>
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1/2 small carrot</div>
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1/2 bunch fresh spinach</div>
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4 eggs</div>
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2 cups dashi mixed with 1 teaspoon salt, 1 1/2 teaspoons soy sauce and 1 tablespoon sake</div>
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1. Put 2 cups water into a saucepan with a 4-inch piece of dashi kombu. Just before water boils, turn off heat and remove kombu. Add 1/2 cup dried bonito flakes and let steep until cool. Drain through fine-meshed strainer. OR, use powdered dashi stock, following package directions. Chicken broth may also be substituted. Add 1 1/2 teaspoons soy sauce & 1 tablespoon sake to 2 cups dashi or broth.</div>
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2. Cut chicken into 1 inch squares. Put into small bowl and season with 1 teaspoon each, soy sauce and sake.</div>
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3. Peel and clean shrimp, peel carrot, slice and cut into flower shapes. Blanch spinach & squeeze out excess water, then cut into 1-inch lengths. Remove mushroom stems and slice shiitake thinly, separate shimeji.</div>
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4. Mix eggs well, but do not beat. Stir broth into eggs, then strain through a fine-meshed strainer to remove slippery substance from egg white.</div>
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5. Fill chawanmushi pots with ingredients, placing the colorful shrimp, spinach and carrot on top. Add the egg mixture, not covering some of the ingredients and cover. Use foil if necessary.</div>
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6. Boil about 3 cups of water in a large pot. Turn off heat and add covered chawanmushi cups. Water should be about 1/3 of the way up cups. Turn heat to lowest setting, place the lid on the pot allowing a little steam to escape. Simmer for 20 minutes or until toothpick comes out clean. The chawanmushi may also be cooked in the oven in a water bath at 350ºF for 20 minutes.</div>
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