Happy New Year...

with some traditional Japanese dishes from our good friends. Absolutely delicious!!

Wordless Wednesday: "Miso Block" Noodles

A Very Merry Year: June

So, instead of going crazy with holiday baking last year, I decided that it would be much more fun to spread the joy out over the year and gift someone each month with something lovely from my kitchen.June is all about thank yous — we have several overdue TY's, and what better way to deliver them than customized fortune cookies?! These were relatively easy, quite tasty, and very fun. The kids were pretty impressed. So, who are they for? Well, you'll just have to wait and see if you get a delivery of them!

Fortune Cookies (adapted from Allrecipes.com)
24 assorted fortunes or other messages printed on 1/2-inch x 4-inch strips of paper (I adjusted the margins on a Word doc and printed them out).
2 egg whites
1/4 tsp. vanilla (I used vanilla powder, plus 1/4 tsp. almond extract)
1 dash salt
1/2 c. flour
1/2 c. sugar

Preheat oven to 375-degrees F. Line a cookie sheet with parchment or a Silpat sheet (trust me, greasing the pan is WAY more trouble - I managed this time, but will take a different approach in the future). Whisk the egg whites and vanilla until foamy, but not stiff (I hand whisked). Then, mix in the flour, sugar and salt. Put one teaspoon (measuring spoon) of batter on cookie sheet for each cookie and spread it into a mostly circular shape, approximately 3-inches in diameter. Put three on a sheet (max) at a time and bake for 4-5 minutes, until outer edges are golden and center is pale ivory. While one sheet is baking, prep the second.

Remove from oven and quickly place one cookie on a wooden cutting board, upside-down. Place fortune in the center of the cookie and fold in half, then place the folded edge over the rim of a coffee mug, and pull the pointed edges down, one on each side of the cup. Repeat with other cookies. If the cookie gets too hard to maneuver, put back in the oven to warm up again. Put cookies in muffin tins to cool so they keep their shape.

Well Chuffed...

Both the kids have really gotten into being my sous chefs for any meal prep, and Madeline is well chuffed with her improving knife skills (and the fact that she even gets to use a knife). Last night we made "miso block" (AKA tofu) stir fry, and the kids loved pressing the tofu too.

We threw in, one whole block of extra firm tofu, about 1/2 pound crimini mushrooms, 1/2 a red bell pepper, some brocolli, three small zucchini, and two small baby bok choy. Sesame oil, soy sauce, agave nectar, ginger. Yum. Easy peasy as Jamie Oliver would say.

I think that he'd approve of our "naked" meal served up with brown rice.

Speaking of which, the kids love his new Food Revolution show (ABC 8-9pm and 9-10? it was both this week, Fridays). They already knew of him from my cookbooks (I use his recipes often), but they are hooked now. And why not? He is a charming sweetheart.

Oh, and did Erik actually eat this? Well, of course he did. It was dinner. He ate the rice, miso blocks (tofu), mushrooms, and brocolli. He left the peppers, zuke and bok choy on the plate, and that is fine by me.

Free To A Good Home

Anyone want a nearly new (used twice) bamboo steamer? Great for dim sum, etc. I bought it about 4 years ago, and just don't use it enough to warrant storage space in my kitchen or pantry. Let me know it you want it (I'll deliver in person next time I see you).

Cheers!

Gong Xi Fa Cai!

In honor of Chinese New Year, here's a quick and tasty recipe for sesame noodles, and Chicken Adobo (Filipino). The kids loved 'em!

Quick Sesame Noodles

12 oz. Chinese egg noodles
4 cloves garlic, pressed
1/4 c. sugar
1/4 c. oil
1/4 c. rice vinegar
1/4 c. low sodium soy sauce
3 T. sesame oil
2 t. chili sauce
6 green onions, or handful of cilantro, diced
2 t. sesame seeds, toasted
lime wedges for serving


Cook noodles, about 5 mins, drain, and transfer to a serving bowl.

Over medium heat, in saucepan, cook garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over noodles, and toss to coat. Garnish with green onions and sesame seeds.

Chicken Adobo

(adapted from March 2007 Sunset Magazine Easy Chicken Adobo recipe)

1 Tbsp. canola or vegetable oil
8 boneless, skinless chicken thighs
5 cloves garlic, minced
2/3 cup seasoned rice vinegar
1/3 cup soy sauce

Heat the oil in a large saute pan over medium-high heat. When the oil begins to shimmer, place the chicken in the pan, and cook until browned, about 5 minutes. Flip the chicken over and brown the other side, another 5 minutes.

Remove the browned chicken from the saute pan and place in a large bowl. Add the garlic and saute until lightly brown and fragrant, about 1 minute. Deglaze the pan with the soy and vinegar, making sure to scrape the bottom of the pan with a wooden spoon. Return the chicken to the pan, along with any accumulated juices from the bowl, and simmer, covered for 20 minutes.

After 20 minutes, uncover the pan and increase the heat to medium, cooking for 15 minutes more or until sauce thickens. Drizzle chicken and rice with sauce.