This was a spur of the moment meal that I started at 9:00pm Sunday night. I don’t recommend doing that since I added too much liquid to my rice cooker and after two-and-a-half hours, it still hadn’t beeped. I finally checked on it close to midnight and the brown rice was finally done. Learning from my mistakes, what I believe should be a faster recipe is below.
brown rice with tofu, zucchini, eggplant, and shiitake
2 go of brown rice, rinsed
1 zucchini, diced
1 eggplant, diced
1/2 block of tofu, cut into 1/4-inch to 1/2-inch cubes
8-10 shiitake, sliced thinly
2 tbsp soy sauce
2 tbsp mirin (sweet cooking rice wine)
Put rice in rice cooker and enough water for 2 go according to your rice cooker’s specifications. Add all other ingredients.
If your rice cooker has a brown rice setting, switch it to that, and press start.
When your rice cooker beeps, it’s done! (You may want to check on it after an hour and see how it’s doing, and then every half hour after that. The vegetables will add extra liquid as they cook down, so make sure you don’t make the mistake I did of putting enough water to compensate for all the ingredients.)
One of my friends recently moved to the neighborhood and last night we decided to cook a meal together. Her kitchen is teeny tiny and she also has the tiniest stovetop I’ve ever seen, so naturally we cooked at my house. When I invited her over to cook, I really had no idea what we would make. I started brainstorming based on what I had in my fridge and pantry and came up with a menu. And then I came up with a second menu that began to sound really amazing to me. Even though it was in the 90s yesterday, I just couldn’t put aside the thought of this second menu, so we decided to brave the heat and roast away in the kitchen. Here’s what we made: miso-ginger chicken thighs*, roasted asparagus, orange-balsamic glazed acorn squash, smashed crispy red potatoes, and stir fried shiitake. It was quite a sight to behold, all those trays lined up in the oven, roasting away right along with us.
I’m still a little surprised we managed to fit everything in. The two recipes completely new to me were the miso-ginger chicken and the orange-balsamic acorn squash. They were both amazing. The chicken is quite possibly the best chicken I have ever eaten. As we were feasting away, I couldn’t help but comment over and over how amazing the chicken tasted. It was spicy and tangy, with the flavors from the miso and ginger melding together creating something quite wonderful. You really need to try this! The acorn squash was sweet and creamy and the citrus added a brightness to the flavor. I’m pretty sure I will be making everything on this menu many times again in the future. Having company over, not to mention a second set of hands in the kitchen, made all of this possible — I never would have gone to all the trouble for just myself. I need to have company more often so I can eat lots of yummy food!
*for vegan followers of my blog – everything on this menu is vegan except for the chicken. I am working on a tofu version of this recipe that I will post when I’ve perfected it.
In a food processor, combine everything but the chicken into a paste. Toss over the chicken to coat. (You can marinate it overnight in the fridge, or cook right away — the flavor is very intense even without marinating).
Place the chicken in a single layer on a large baking sheet. Bake for 30 minutes, flipping once after 15 minutes.
Preheat your oven to 425°F. Lightly oil a baking sheet and arrange the squash rings evenly.
Mix together the vinegar, oil, and orange juice. Brush the squash with 3/4 of the mix and top with the orange slices. Sprinkle with a little bit of sea salt and bake for about 20 minutes.
Flip the squash and pour the rest of the vinegar mix on top. Bake for another 10-15 minutes or until the squash is very tender. Allow to cool slightly, but serve hot with a little orange zest if desired.
smashed crispy red potatoes
8-10 small red potatoes, scrubbed clean
optional: fresh rosemary, thyme, oregano, etc.
Preheat oven to 425˚F. Fill a large saucepan with water and bring to a boil. Add the potatoes and cook until fork tender — approximately 15-20 minutes, depending on size of potatoes.
Drain potatoes into a colander. Do not rinse. Using a towel or pot holder, take each potato and smash it flat with your hand onto a baking sheet. You can use a fork or potato masher if you want, just make sure they don’t completely fall apart.
Drizzle with olive oil, and season with salt and pepper. If you choose, you can add chopped fresh herbs such as rosemary or thyme.
Roast for about 20 minutes, turning them over after 10 minutes. They should be brown and crispy on the edges. Roast longer if necessary to get the desired crunch.
1 bunch asparagus, ends trimmed
juice of one lemon
Preheat oven to 425˚F.
Place the asparagus in a single layer on a baking sheet.
Drizzle with olive oil and lemon juice and season with salt and pepper. Use your hands or tongs to coat the asparagus completely in the seasonings.
Roast for approximately 5-10 minutes, depending on the thickness of your asparagus and your desired degree of doneness. I like mine to still have a bite to it and I don’t like it too charred.
8-10 shiitake mushrooms, cleaned and ends trimmed
mirin (sweet cooking rice wine)
In a medium-size bowl, dress the shiitake with approximately 1-2 tbsp each of the sesame oil, soy sauce, and mirin. Stir to coat evenly.
Over medium heat, sauté the shiitake for 5 to 10 minutes until mushrooms begin to wilt.
Japchae is a Korean noodle dish that you can make as simple or as complicated as you want. I chose to go simple last night and used shiitake mushrooms, scallions, and bean sprouts as my accompaniment to the bean threads. Bean threads are also known as Chinese vermicelli, glass noodles, cellophane noodles, crystal noodles and more. They are sold in a dry form and then boiled to reconstitute them to use in stir fries, soups, or spring rolls. When cooked, they become almost clear, glass-like. They don’t have any taste on their own, but they absorb the flavors of the other ingredients. Continue reading →
I’ll spare you the long story of how I ended up with the inspiration for tonight’s dinner. I’ll just say that it started with Starbuck’s new orange spiced iced coffee and ended with me stumbling across a great Japanese food blog and this recipe for mushroom rice. I plan to visit this blog often for future meal ideas!
I love mushrooms. In fact, they may be my favorite vegetable, if you can call them that. I tend to gravitate towards items on a menu that have mushrooms in them. When I found the recipe for mushroom rice and knew I still had some fresh shiitake in my fridge, there was no question what I would be making tonight. I varied from the original recipe because my eating plan requires using brown rice instead of white. I also didn’t have any sake on hand, so I added extra mirin. (With all the alcohol that I have in my house, I was quite surprised not to find any sake. This will be remedied soon!) Continue reading →
Today’s lunch was one of those happy, unplanned meals. I was fully prepared to make a salad with beans or wheat berries or something along those lines this afternoon. I stopped at the grocery store on my way home to pick up a few staples for my VB6 pantry (see my previous post). I wanted to grab a few mushrooms in the produce section and discovered that they had fresh shiitake today. I have been looking for dried ones for a while because I’m out, and I have a few Japanese dishes I want to make that call for shiitake. I was quite happy to find the fresh ones since Asian produce is pretty sparse in this area. I also picked up some bean sprouts and tofu. Continue reading →