Monday, June 11th, 2012 - Chicken Couscous Salad with Feta

Recipe: From Amy Charles

Notes:

Only cook 1 cup of couscous, use all of the red bell pepper, and green onions, double the amount of olive oil and red wine vinegar for more taste (so do normal amount listed in ingredients, since you cut the recipe in half)

Sunday, June 10, 20120 - Japanese Beef on Rice

Recipe: From Harumi's Japanese Cooking, pg. 59

My version:

Serves 2 for a small meal

1/2 large onion
1/2 pound thinly sliced beef
1 cup chicken broth
1/2 cup water
1/3 cup soy sauce
1/3 cup mirin
2 tablespoons sugar
1 1/2 cups cooked rice

1. Slice the onions into half moons, slice the beef into strips if needed.

2. In the 10-inch, deep skillet, bring chicken broth and water to simmer.  Add the soy sauce, mirin, and sugar.  Add the onions and simmer with an aluminum drop lid for a five minutes.

3. Add the beef and cook with the drop lid until the beef looks done, but not overdone.

4. Put the rice into bowls and use tongs to place the beef and onions over the rice.  Ladle some of the sauce over the beef and rice.


Changes: Maybe try turning off the heat, then putting in the meat because it cooks too fast.

May 26th, 2012- Egg Drop Soup

Recipe: From Harumi's Japanese Cooking, pg. 45

Ingredients:
4 cups dashi stock or fish stock
1 tablespoon mirin (think about adding more)
1.5 tablespoons soy sauce (think about doubling this)
2 teaspoons water mixed with 1 teaspoon cornstarch
2 eggs
green onions
salt

1. Warm the dashi or fish stock in a pan.  Once it has come to the boil, ad the mirin and soy sauces then gently thicken with cornstarch.

2. In a separate bowl lightly beat the eggs and add to the heated stock.  Simmer for a few minutes, making sure not to overcook the eggs.  Turn off the heat, pour into individual bowls, dress with green onions.


Changes: I used seafood stock since I couldn't find dashi and it was an okay substitution.  I would try to find dashi next time.  I would also add more soy sauce and mirin than is called for.

Sunday, May 20th, 2012 - Pot of Beans

Recipe: http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/

Ingredients:
2 cups pinto beans
4 slices thick bacon
chili powder
garlic
cumin
salt
pepper
sour cream
cheese

Soak the beans for several hours for faster cooking time.  Otherwise, dump beans into a pot and fill with water just one inch above beans.  Add the bacon.  Cook for 2 to 3 hours.  I soaked mine for 6 hours and they were ready in 1.5 to 2 hours.  Add chili powder, garlic, cumin, salt, and pepper to taste.  Garnish with sour cream and cheese when served.


I liked this and will make it again, though, only as a side dish because this is too much for Darren.