Saturday, October 29, 2016

Japanese Hot Nabe - Holly & Ashley - October 2016

Sushi Hand Rolls

Sushi hand rolls are a fun and change from regular sushi, AND MUCH EASIER! You can make the hand rolls in advance, or simply lay out all the ingredients on a table and let your guests create their own rolls with their favorite fillings.

Prepared sushi rice to serve 4 (Recipe below)
10 toasted nori sheets—cut in half *korean nori is a bit crunchier*
1 carrot, grated
1-2 cucumber-peeded, deseeded - cut into 3-inch strips
Crab-fresh or canned
2 avocados-cut into slices
2 scallions, green part only—cut into 3-inch pieces 
Tamago (Sushi omelette *See recipe below)
Any other ingredients you would like!
Wasabi paste
Pickled ginger (gari)
Japanese soy sauce
Sweet chili sauce

PREPARE the sushi rice and the filling ingredients. In this case we're using smoked salmon, shrimp, avocado, cucumber, scallions and grated carrot. For more filling ideas click here.
LAY a halved nori sheet shiny side down on a large plate. Using moistened hands, place a ping pong ball sized amount of the rice on the right side of the nori sheet, then flatten down slightly.
SMEAR a small amount of wasabi diagonally across the rice (be sparing with wasabi, it's hot!) and any sauces that you would like.
PLACE your chosen filling ingredients diagonally on top of the rice so they point towards the bottom right corner of the nori. (Be sure not to overfill your roll.)
FOLD the top right corner of the nori over the rice and filling ingredients.
PICK the hand roll up and wrap the left side of the nori tightly around the rice and fillings to form a cone shape, leaving a small flap.
MOISTEN the flap of nori with water & a few grains of sticky rice to seal the cone. Leave the rolls for a minute or two before eating to let the rice and fillings soften the nori.
SERVE the sushi hand rolls with Japanese soy sauce (shoyu) for dipping. Cleanse your palate between hand rolls with a little gari (pickled ginger).

Sushi Rice
Sushi Rice:
2 cups uncooked Calrose rice (short-grain japanese rice)
½ cup rice vinegar
4 tablespoons sugar
½ teaspoon salt
1 tablespoon vegetable oil

Rinse the rice in a bowl and drain off the water. Repeat the process until the water is almost
clear. Add your measured water. Cook rice according to package directions, preferably in a rice cooker. While the rice is cooking mix together the rice vinegar, sugar, salt, and vegetable oil and simmer over low heat until sugar is dissolved and let mixture cool for 10 to 15 minutes.  Transfer cooked rice to a large missing bowl and add in the vinegar mixture and stir until it is thoroughly mixed in. Let cool to room temperature and it is ready for use.

Tamago Sushi omelette
4 large eggs
1 TBSP sugar
1 tsp white wine
½ tsp soy sauce
¼ tsp salt

Direction. Beat eggs and add sugar, soy sauce & salt to taste.

Sweet 5-Spice Edemame
Brown sugar
Soy sauce
Olive oil
Oriental Special 5-spices blend (found at Oceanmart)

Directions: Prepare edemame as directed. Simmer equal parts soy sauce, brown sugar & olive oil on low heat until sugar is dissolved.  Add Oriental Special 5-spices blend to taste (a little bit goes a long way), pour over prepared edemame & gently mix. Serve hot.

Japanese Cabbage Salad
1/2 large head shredded cabbage
1 large shredded carrot
1 green onions, thinly sliced
1/4 cup toasted sesame seeds
Japanese Sesame-Ginger Dressing (available at Walmart)
Optional: Cilantro, chopped peanuts or slivered almonds

*Homemade Sesame-Ginger Dressing Option
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced (optional)
1 teaspoon grated fresh ginger root (optional)
1 tablespoon white sugar (optional)
1 teaspoon salt
1 teaspoon black pepper
Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, carrots, and sesame seeds in a large bowl with the dressing until well coated. Top with cilantro and chopped nuts.

Miso Nabe
Miso Soup Recipe
½ cup miso
6 cups broth (shrimp, vegetable or chicken)
1 TBSP sugar
1 block medium tofu, cut into 1-inch cubes
1 stalk green onion, chopped
Optional: 1 tsp ajinomoto seasoning, strips of nori
Instructions: Simmer stock for 5 minutes.  Mix the miso & sugar with a cup of broth prior to adding to the soup base. Add tofu and cook for a few minutes. Sprinkle green onions on top of each other. Add strips of nori.
Typical ingredients:
Carrots, cabbage, enoki mushrooms, udon noodles, chicken, steak, pork, seafood, bok choy, spinach, daikon radish, napa cabbage, tofu, anything else you would like!

  1. Prepare your ingredients. Cut everything into bite sized pieces.
  2. Prepare your soup base. This can be one you made yourself or store bought. Mix the liquid ingredients and stir until any that need to be dissolved (miso, sugar etc.)  Arrange your ingredients and base in the donabe. The base should fill the nabe about 2/3rds full with the ingredients in it. You can add ingredients that take longer to cook first (like potatoes and carrots), and add the meat & leafy vegetables in last, since they cook quickly, etc…
  3. Put the lid on & heat your nabe pot. (You could also use a wok or electric skillet or even just a pot on the stove. We got our electric nabe pot at Oceanmart).  You can also heat the nabe to boiling on the stove before taking it to the table. Carry the nabe to the table and place it on the portable gas burner. Continue heating until done (for about 10 minutes.
  4. Everyone can scoop out their own delicious nabe bits using a ladle or big spoon.
  5. Add more ingredients. If an ingredient starts running out, add more! This counts for everything, including the base.
  6. When the broth has simmered down, add rice or noodles and cook them for a few minutes. They soak up all the flavor and it’s so good. Enjoy!  

1 pound ground pork
1 cup shredded green cabbage
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
1 tablespoon hoisin
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon Sriracha*, or more, to taste
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil Soy sauce, for serving
1.     In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
2.     To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
3.     Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
4.     Serve immediately with soy sauce, if desired.

Sunday, October 16, 2016

BYU Tailgating - Lisa & Carolyn - September 2016


6 ½ C water
1 ½ C fresh squeezed lime
1 ½ c. Sugar

Brats with J dawg sauce and tomato/onion relish

Pineapple and bacon Brats (costco)
Cut into 1” pieces and grill- or can serve as a whole Brat on a bun
Serve with tomato relish and JDawg Sauce.
Tomato relish (can make ahead of time, same day).
Dice a medium tomato dice a small white sweet onion
Toss with olive oil and salt and pepper.

Sweet Potato Fries- Courtesy of Martha Stewart

Nonstick cooking spray
3 large sweet potatoes
1 T extra virgin olive oil
Coarse salt and ground pepper
6 T. (¾ stick) unsalted butter
¾ cup marshmallow cream
¼ cup sour cream
¼ cup toasted pecans, chopped (optional)

Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arranged in a single layer and bake until tender and golden brown about, 40 minutes, flipping once.

Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about eight minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow cream and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with the pecans, if desired.

Krista’s Caramel Dip
½ Cup butter
8 oz. Cream cheese
¾ cup brown sugar
1 tsp vanilla

Cream together butter and sugar. Add vanilla and mix well. Better if made a few hours ahead to let flavor meld.

Serve with sliced green apples.

FIESTA WHEAT AND BEAN SALAD- Courtesy of  I dare you to eat it.

Fresh Ingredients
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro, leaves chopped
1 small jalapeno pepper, cored and diced
juice of 1 lime
Storage Ingredients
3 c. cooked wheat berries
1 can corn, drained (16 oz.)
1 can black beans, drained (15 oz.)
2 tsp. chili powder
2 tsp. ground cumin
1/4 c. cider vinegar
1 T. sugar
1/2 c. vegetable oil
1 tsp. salt
Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

How to cook wheat berries.
  • 4 c. raw whole wheat
  • 10 c. water
  • 1 T. salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.

Sausage fajitas on a Waffle fry

Seasoned Waffle fries
Italian sausage meatballs
One green pepper sliced
One yellow onion sliced
1 tbs sour cream

Bake waffle fry as directed and then 3 min longer so they are chrispy
Cook your favorite Italian Sausage meatballs. And split in halves.
With butter saute onions and peppers together till soft  and salt and pepper to taste.

Place meatball ( halved) on top of waffle fry and top with oinons and peppers. A dollop of sour cream can go on top or on the waffle fry before the meatballs.
Serve hot.

Tortilla bowl
Wet tortilla with water (spray bottle is easy) and press into cup side of a muffin pan
Bake for 6-8 min until golden brown and puffy.
(can serve any time salads).

Evans’ Fish Tacos (8 servings)

8 tilapia filets
4T. Butter
2-4 tsp peppery lemon seasoning

Melt butter in 9x13 pan. Place filets on butter and sprinkle generously with seasoning. Cover with foil and bake 350 for 10 minutes. Flip filets over sprinkle again with seasoning and bake for an additional 10 minutes or until meat is white.

Taco Sauce
1 cup sour cream
1 cup mayonnaise
2 T milk
1 tsp cumin
1 tsp garlic salt
½ tsp paprika
Juice from 1 lime
¼ cup minced cilantro

Mix all ingredients together until smooth and creamy.

16 corn tortillas
4 cups shredded cabbage
2 cups diced tomatoes
1 cup shredded cheese
1 Taco Sauce Recipe
1 Fish Recipe

Wrap tortillas in wet paper towels and microwave for one minute to warm. Keep warm in a tortilla keeper.

Spread Taco Sauce on tortilla and cover with fish. Sprinkle tomatoes, cheese and cabbage on top.

Portabella Mushroom Slider
Mushroom caps
Tomatoes sliced
Avocado sliced
Havarti cheese

Toast buns face open in oven Broil on high for 2 min or until golden brown. Then add cheese until melted.
Remove from oven assemble burger and enjoy.

Mushroom marinade
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.  

Corn on the Cob
Make foil squares large enough for your corn.
Spear corn with butter, sprinkle with bacon, salt and pepper.
Wrap corn individually (like potatoes) and bake at 350 degrees for 8-10 min just till hot.
Pull out and put in cooler until ready to serve.
Serve with fresh basil sprinkled on top. ( optional)

Snow Cone Syrup

2 cups sugar
2 cups water
1 package koolaid flavor

Bring to a boil and boil for 1 minute. Cool completely and store in an airtight container.


4 cups scalded milk (bring to boil but don't boil)

2 cubes butter until melted
Dash of salt

1 cup warm water
4 T. Yeast

Let stand 5 minutes.

Mix everything together and add:

6 eggs
3-4 tsp. Vanilla
12 cups flour (approx)

Mix until it makes a sticky dough. Let rise and punch down once. (Can refrigerate at this point for up to 4 days.) Flour counter and roll out. Cut and deep fry at 350-400 degrees. Serve with honey butter or rolled in cinnamon sugar.

Copycat Texas Roadhouse Cinnamon Honey Butter
  • ½ cup of salted butter, softened but not at all melted
  • ¼ cup honey
  • 1 tsp. cinnamon
To Make The Honey Butter
  1. Use a fork to whip together the soft butter with honey and cinnamon. Serve at room temperature with the hot rolls. Store leftovers in the refrigerator.
  • 1 stick unsalted butter, room temperature
  • 1/4 c. powdered sugar
  • 1/4 c. honey
  • 1 tsp. ground cinnamon
  1. Whip the room temperature butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy.


1 ½ lbs ground beef
1 onion diced

Brown beef with onions.


2 cans chili or seasoned pinto beans
1 can kidney beans
1 can stewed tomatoes
1 can tomato soup
1 cup water
3-5 T. Chili powder
1 ½ tsp sugar
1 ½ tsp salt
½ green pepper chopped

Simmer 1 hour. Best served the next day.

Carolyn’s Corn Bread
375 degrees for 30 min. 9X13 pan

Crumb together:
3 C. flour
1 ½ C. Corn Meal
1 ½ C. Sugar
3 tsp. Baking Powder
2 tsp. Salt
½ C. Coconut Oil

Mix together:
2 C. plus 4 Tbsp. half and half (can use milk)
4 large eggs ( slightly beaten)
¼ C. vegetable oil

Carefully stir wet into dry by hand. Grease a 9X13 pan. Pour into pan, Cook for ½ hour at 375 degrees