365 recipes

We tried a new Udon cafe in town.  It was good.  Yes, faint praise.  It was fine.  So Dad came home and read up on it.  Morimoto's recipe was FANTASTIC.  I simplified it and added some variety.  This is a quick version that is just right for 2-3 servings, depending on how hungry you are.  We ate it with a fresh sushi roll and some seaweed salad one night.  The next time, we just chowed down on a big bowl with some sushi ginger and a mochi or two as dessert. You will likely need to go to an Asian market (or order online) for some of the ingredients. But if not, Usukuchi is recommended since it is a soy sauce with more intense flavor and a lot more salt, but I think if you use regular soy sauce and add salt, you may still get the depth of flavor in the broth you need. Bonito soup stock is basically fish bouillon so you might find it at the local store.  It may come in cubes instead of powder.  Don't worry, it smells like fish when ...

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...

     This tasted really good on this cold and rainy March evening.  I still had Farro (an Italian wheat cousin with more nutrition than brown rice) in the cupboard so I searched around for farro recipes and came up with this version. Your dad wants to eat it again (and me, too) so here it goes down on record.  I didn't really measure the ingredients so I will do my best to come up with good estimates. Sprinkle generously 1/2 - 1lb cooked chicken in large chunks (off a rotisserie chicken works well) with oregano, salt and pepper and drizzle about 1 Tb apple cider vinegar & ! Tb canola oil  over it & set aside. I think warming it a bit will help the flavor soak in the chicken but it isn't necessary. Sauté 1 large colored bell pepper, thinly sliced 1 med onion, chopped 4-5 cloves garlic, minced until glossy and softened Add in 1 1/2 c uncooked Farro, rinsed 2 1/2 c chicken broth 1/2 t cumin powder 1/4 c sun dried tomatoes in olive oi...

In Sweden, these sandwich cakes are typically served on special occasions, understandably, as they are a bit labor intensive to make.  They are popular enough to be available at the local supermarket regularly.  (We ate one at Margreta's in Nävlinge that Lilian bought. It had mostly shrimp on it.) I found this the perfect (as in ready to serve when it was time) dinner for many guests.  Plan ahead, it needs to be refrigerated for 12 hours+ before decorating and serving. The cake can be constructed in any shape you desire.  I made a simple rectangle of 2 x 4 bread slices in four levels.  If you want to go higher or another shape, you may need to double the fillings and buy more bread.  Each layer is quite rich and dense so servings per cake are high, this one fed 25 easily. Traditional layers in Sweden include liverpaste and smoked salmon.  I put together egg, ham and cheese layers instead to fit the very American palette of my teen guests. ...

Ethan made these during the conference break today.  DE-Licious! The only work is chopping up the two apples.   The pancakes by themselves are delicious as well if you don't want to make the topping. This recipes serves 4 Melt 2 Tb unsalted butter set aside to let cool For apple syrup- In small skillet, put: 2 tart apples, chopped into cubes, (peel optional) 2 Tb unsalted butter 1/2 c maple syrup 2 T brown sugar 1 1/2 t cinnamon 1/2 t baking powder (for lighter pancakes, but optional) Cook over medium heat until apples soften. Keep warm for serving. meanwhile for pancakes- Mix dry ingredients in small bowl: 1 1/2 c flour 3 t baking powder 1 T honey, or agave, etc.  1 cinnamon 1 t salt Mix wet ingredients in medium bowl: 1 1/4 c milk 1 egg 1 t vanilla Mix in 3 T cooled butter (so egg won't cook) Add dry mix into wet mix, combine well Cook pancakes (about 1/4 c) on hot griddle Serve three pancakes with a large spoonful of the apple sy...

This is the meatloaf recipe everyone liked better than I did.  I still favor my Grandma Anderson's recipe but since the family liked it, here it is. In a small bowl, combine to soak 1/2 c milk 1 egg 1 c toasted bread, cubed or 1/2 c dried bread crumbs Let stand 5 minutes. In hot skillet, sauté 1/2  medium onion, diced 1 T butter Remove from heat, add 1 t fresh chopped parsley or 1/2 t dried Allow to cool. Mix together: 1 lb ground beef 1 T ketchup 1/2 t salt 1/4 t black pepper 1/4 t paprika 1 clove garlic, minced or generous sprinkle of garlic powder  1/4 t thyme 1/2 t Worcestershire sauce Add in cooled onion & parsley mix combine well then add in the milk-crumb mix ture Shape meat into a loaf or into a loaf pan Bake at 350ºF for 1 hour Turns out if you want, you can shape them into patties and fry in butter until cooked through and have single serving meatloaf burgers instead of one big loaf.

This brought back childhood memories.  It tasted just like one of the only fish dishes I had liked as a child.  Now, I like a lot of fish but this was delicious and easy.  I think it might sway someone to eat more fish.  It takes just a bit over 15 minutes. In a hot iron skillet, place 2 white fish fillets (about 6-8 oz each) (halibut, tilapia, flounder...) and pour over the top 1 cup fish stock (or chicken stock or water with a tablespoon of Thai fish sauce) Cover and simmer for 8-10 minutes Meanwhile, mix 1 egg yolk  2 T milk Set aside. Remove cooked fish and keep warm on serving dish Reserve 1 cup of the hot fish stock (it's ok if there is a bit less than a cup) In the hot skillet , over med-hi heat, melt 1 T butter  2 T flour whisk quickly to form a roux Pour in gradually 1/2 c milk whisking constantly to make a smooth sauce Next add in the reserved fish stoc k Stir constantly and simmer for about 5 more minutes until thick and ...