Either you know miso or not. Maybe you’ll recognize it as the little bowl of soup you get with sushi restaurant or at a Japanese steakhouse. Or like me, miso is a staple that you need in the pantry or fridge and your world is not right without it.
Miso & egg breakfast
A Japanese girlfriend, Yayoi, taught me this amazing and easy breakfast. Take a microwave safe bowl and add a few drops of toasted sesame oil, swirl and add and egg. Microwave until 80% done, the yolk partially set and still some uncooked egg white on top. Add 2/3 cup boiling water and 1 envelope of Kikkoman’s white shiro miso soup. Any miso flavor will work but I love the white with an egg in the morning. Even with the unreasonable rise in the price of these little packets of soup, this is still an inexpensive breakfast! The price is so low, you really have no excuse not to buy organic eggs, unless you like hormones for breakfast!
Flounder with Quinoa and Applesauce
Sometimes cooking fish seems overwhelming and I’m not sure why. Enter parchment paper and a world of easy clean up rises on the horizon. Smear olive oil on paper (two sheets), add filets, add garlic, sea salt, sun-dried tomatoes, crimp and toss into 400º oven onto pizza stone. Then go about warming up pre-cooked Quinoa with Brown rice, peas and roasted corn (all Trader Joe’s freezer staples). Take a small bowl of applesauce and sprinkle with a little cinnamon sugar.
You may have noticed there is no calorie count or tacking of protein… yeah, I am trying to just eat right and stop obsessing about the latest greatest advice -which really made me sick last year!
TIP: parchment paper is frigging expensive! Find a restaurant supply store and get 1000 sheets for twice what you’d pay for 50… simple math. I got a 1000 sheets for $30.
veggie with sides and soup
Monday used to suck until I made them MeDays. I accept and embrace the fact that I will be resistant to any activity, my mind will resist attempts at creativity and my motivation will be bottomed-out. I know I will also stand lost in the kitchen and consider take-out. But, last week I got really sick from the Chinese takeout. Note to self, when owner’s mom is visiting from China and helping out with cooking …run!
I decided on Sunday that if I were to eat better, I might as well blog my meals. I am a foodie-whore and will eat better just to impress an audience of strangers. Go me! Sigh.
Tonight was California veggie burgers on thin whole wheat buns. Under the top: farmer’s market pickles and jalapeno mustard. Sides are spicy corn soup, grated sweet potatoes fried in olive oil, fresh swiss chard from garden farmer’s market 3 bean salad.
Vegan Butter in chi-chi dish.
As you may know, my world revolves around keeping my Dear Husband happy and our 4 Siberian Huskies happy, which all contributes to me being happier! DH is allergic to milk! It really puts a crimp into baking. Also, I am not allergic and it’s a pain to buy both so I don’t, but I do miss butter! I finally found a recipe for a vegan butter than tastes like the creamery stuff you buy at farm stands! It is so good!
vegan butter ingredients
Click here for awesome recipe! Scroll down the page to find the recipe.
Before you ask if you can substitute something in the recipe, read the web site thoroughly, the author has tried a few and then read the comments, people have had varying degrees of success making changes. You will not be disappointed if you make this vegan butter!
FYI: Coconut Oil
If you have never used or tried coconut oil. If the temp is below 70 degrees, it will be solid and hard as a rock. If the temperature is over 70, it will be liquid.
When a fellow blogger, C. John Thompson, posted his Canadian Thanksgiving meal, on his blog, Sybaritica, I drooled! Cioppino, how perfect! What a brilliant idea. The dish contains foods readily available to the Natives and Pilgrims back in the day. I asked dear husband what he thought. He said he’d be happy as long as I made my homemade bread to sop up the yummy juices.
While John posted a wonderful version, I decided to use my homemade canned tomatoes as my base with some homemade crab stock. To the stock, I added scallops, mussels, lobster tails, shrimp and cod. You might ask where is the garlic and herbs? The tomatoes contain an obscene amount of garlic and herbs fresh from my garden at their peak in the summer.
So, I while I have a lot to be thankful, I am very thankful for this meal!
Thanksgiving 2012: Cioppino, Boules, Champagne and Belgian Truffles
As the month goes on and on I am determined to finish this and get a badge! Go me!
Where I am this month