Thursday, September 18, 2008

Moist Berry Muffins

For this recipe I used raspberries I froze the other day. You can substitute blueberries (fresh or frozen) if you'd like.

1 3/4 cup all-purpose flour
1/3 cup sugar
1 1/2 tablespoon strawberry yogurt (you can use raspberry)
2 teaspoons baking powder
1 beaten egg
3/4 milk
1/4 cup oil
1 tsp lemon or lime zest
3/4 cup berries

In a mixing bowl combine the wet ingredients (except for the berries) and mix well. Add the dry ingrdiests and make sure to blend well with the liquid ingredients. But be careful not to over mix. Add berries and gently fold into batter.

Place a muffin papers in your muffin pan. Fill the muffin pans 2/3 of the way full.
Bake for approximately 20 minutes at 400 degrees or until the muffins are golden brown and a toothpick comes out clean.

Sunday, September 14, 2008

100 Japanese Foods to Try at Least Once

Just Hungry posted the100 Japanese Foods to Try Meme

I've probably tried more than I've marked but I may not recognize the Japanese word of it.

A List of 100 Japanese Foods To Try At Least Once

1. Properly washed and cooked, top quality new harvest white rice (shinmai)
2. Freshly made tofu, as hiyayakko or yudofu
3. Properly made misoshiru and osumashi
4. Properly made homemade nukazuke
5. Very fresh sanma (saury), sizzling hot from the grill, eaten with a drizzle of soy sauce and a mound of grated daikon radish
6. Homemade umeboshi
7. Freshly made, piping hot crispy tempura. I prefer vegetable tempura like shiso leaves, eggplant and sweet potato.
8. A whole grilled wild matsutake
9. Freshly made sobagaki with sobayu
10. Mentaiko from Fukuoka, or tarako
11. Onigiri with the three classic fillings: umeboshi, okaka, shiozake
12. Assorted fresh-as-possible sashimi
13. Saba oshizushi
14. Mugicha
15. Kakifurai
16. Morinaga High-Chew candy, grape flavor
17. Karasumi
18. A pot of oden, preferably with homemade components especially ganmodoki, boiled eggs and daikon radish
19. Ika no shiokara
20. Calpis
21. Ankou nabe
22. Unadon
23. Komochi kombu or kazunoko
24. Yamakake, grated yamaimo with maguro (red tuna) cubes (or just with a raw egg)
25. Properly made gyokuro shincha
26. Milky Candy
27. Wanko soba
28. Omuraisu with demi-glace sauce
29. Handmade katayaki senbei
30. Yohkan (yokan) from Toraya
31. Ishi yakiimo - sweet potatoes cooked in hot stones, available from street vendor carts
32. Natto
33. Fresh seaweed sunomono (can also have some tako in it)
34. Ikura or sujiko
35. Tonkatsu
36. Goma dofu
37. Chawan mushi or tamago dofu - the same dish either piping hot or ice cold
38. Freshly made mochi, with kinako and sugar, grated daikon and soy sauce or natto
39. Gindara no kasuzuke
40. Hoshigaki
41. Inarizushi
42. Chikuzen-ni
43. Surume
44. Yakinasu with grated ginger
45. Tamago kake gohan
46. Kabuki-age
47. Nikujaga
48. Spinach gomaae
49. Fuki no tou
50. Okonomiyaki
51. Yakitori
52. Ohagi
53. Japanese style curry, with rakkyo and fukujinzuke as condiments
54. Kenchinjiru
55. Yakult
56. Kakipea
57. Takoyaki
58. Sakura mochi
59. Buta no kakuni
60. Daigaku imo
61. Kappa Ebisen
62. Chicken tsukune
63. Hakusaizuke
64. Hayashi rice
65. Goya champuruu
66. Dorayaki
67. Ochazuke
68. Sakuma Drops
69. Stewed kiriboshi daikon
70. Takenoko gohan (or in fall, kuri gohan)
71. Cream or potato korokke
72. Fresh yuba
73. Real ramen
74. Monaka
75. Ekiben of all kinds
76. Edamame
77. Chicken karaage
78. Kuzumochi
79. Mitarashi dango
80. Konnyaku no dengaku
81. Yukimi Daifuku
82. Sukiyaki
83. Nama yatsuhashi
84. Panfried hanpen
85. Nozawanazuke or Takanazuke
86. Kiritanpo
87. Amanatto
88. Narazuke
89. Aji no himono
90. Baby Ramen
91. Kobucha
92. Kasutera
93. Tazukuri
94. Karintou
95. Sauce Yakisoba
96. Kamaboko
97. Oyako donburi
98. Atsuyaki tamago
99. Kuri kinton
100. Japanese potato salad


Today's Sunday dinner plan was lamb stew with barley. However, I thought it would be a shame to cut up the lovely lamb steaks I had purchased the other day. Instead of the lamb stew, I decided to make marinated lamb steaks with rice pilaf.

Marinade recipe:

a little over 1 lb lamb steaks (enough for 3 or 4 people)
Juice of 1 1/2 limes
1 tsp Hawaiian salt
Freshly ground pepper
1/4 cup extra virgin olive oil
1/8 teaspoon cumin
1 tsp fresh oregano leaves, hand torn
3 large sweet basil leaves, hand torn
3 to 5 garlic cloves, minced.

Process in food processor the above ingredients with the exception of the lamb. Place lamb in a shallow dish and cover entirely with the marinade. Marinate the meat for approximately 3 hours.

When ready, you can either fry, grill or broil the lamb.

Tuesday, September 9, 2008

Lomo Saltado

Today I made Lomo Saltado for dinner. I substituted sirloin for filet mignon for obvious reasons ;-). For seasoning, I used salt, pepper, cumin and Goya's Sazon. I did not use vinegar, Ajinomoto and soy sauce as the chef does in the following video.

Here is a recipe in English

Wednesday, September 3, 2008

Beef Barley Soup

My husband requested this soup for dinner tonight and I was more than happy to oblige.

Beef Barley Soup Recipe

2 cloves garlic
1 medium onion, coarsely chopped
2 large celery stalks, diced
2 large carrots, diced
8 oz. sliced mushrooms (today I used Shitake)
8 cups beef broth (I used water)
1/2 cup pearl barley
1/2 cup beef (today I used a hunk of sirloin I had in the freezer)

Since I was not using beef broth, the beef had to brown well on both sides. Instead of oil, I sprayed the soup pot with cooking spray. Add to the well-browned beef, the onions and garlic and cook for a couple of minutes. Add the water and the rest of the ingredients. Bring to a boil and then lower to medium low heat. The soup needs to cook for at least 3 hours on low. Salt and pepper to taste.

Serve with homemade white bread and salad.