Chic Family in A Bowl

Ingredients:

Chicken thigh (100g)

1/2 large onion (or 1 small)

2 eggs

Frozen peas - 20 pieces (about 10 for each bowl)

2/3 cup fish broth or chicken broth

2 TBSP soy sauce, sake (Japanese rice wine) or wine and Japanese Mirin (found at Commissary Asian section)

400-450 g cooked rice

Directions:

*Cut chicken into bite sizes
*Slice onions about 1cm wide.
*Mix eggs in a bowl
*Defrost peas in hot water and drain
*Mix fish (or chicken) broth and sauce of choice and pour in a pan
*Add onions and bring to boil
*Add chicken and cook
*When chicken is cooked, add 2/3 of eggs slowly making circles and cook until eggs are not runny but soft. (Don't cook until it's hard!)
*Add the rest of the eggs and turn off the burner.
*Pour on top of bowl of rice and add peas.

Serves: 2

Submitted by: Mai Nauroth

Japanese Pan Fried Pasta

Ingredients:
100 g Angel Hair Pasta
2-3 leaves Cabbage
2 TBSP chopped green pepper
2 TBSP chopped onion
Chicken or beef shredded and chopped in small pieces (as much as you like)
1 TSBP Tonkatsu or Yakisoba sauce (or as much as you like)
1/2 tsp Soy sauce (or as much as you like)
Salt and pepper (a pinch of each for meat and/or veg.)
1 TBSP Olive oil

Directions:
*Cook pasta as directed on the box (less time if you don't want it to be too soft).
*While pasta is cooking, cook meat and vegetables with olive oil in a pan and add salt and pepper.
*Add pasta, Tonkatsu or Yakisoba sauce and soy sauce in the pan and mix well.
*Cook for a few minutes until the sauce tastes mild.
*Ready to serve!

Serves: 1

Submitted by: Mai Nauroth

Roast Chicken

Ingredients:
2 Chicken thighs (with skin)
3 TBSP white wine
2 Potatoes (medium to large)
Olive oil
Salt
Pepper
Rosemary

Directions:
*Soak the chicken with salt, pepper and white wine.
*Add the bite sized potatoes, rosemary, and olive oil to chicken and soak them for 10-15 minutes.
*Lay them on a cookie sheet and cook them in 200-210* Celsius oven. (390-410 F)
*When the out side of chicken changes color to crispy brown color, turn them over (potatoes too) and cook some more.
*When you poke the chicken with a stick and clear juice comes out, it's ready to serve!

Serves: 2

Submitted by: Mai Nauroth

Spinach And Green Beans With Sesame Dressing

Ingredients:
200 g Fresh spinach
16 Fresh green beans
4 TBSP grated white sesame
2 TBSP Soy sauce
1 TBSP Sugar
1 TBSP Mirin (you can find it at Commissary Asian section)
1-2 tsp salt

Directions:
*Before you boil spinach, soak the root part in water to make them crisp.
*When you wash spinach, wash them well especially the root part and dry them.
*Cut off the ends of green beans.
*Add salt to boiling water and boil green beans for 2-3 minutes.
*Take green beans out and cool them.
*Add spinach to the boiled water from its root.
*When spinach is cooked, take out of boiling water and dip in a cool water bowl (keep water running).
*When spinach is cooled, put roots together and squeeze them to get all the water out.
*Cut off the roots of spinach and cut them 4-5cm long.
*When green beans are cooled, cut them 4-5cm long as well.
(Since spinach contains lots of liquid, you need to squeeze them again to get all the water out before you mix them with green beans and dressing.)
*Put spinach in a bowl and make them apart, add green beans, add sesame and all other ingredients....mix them well. Enjoy!

Serves: 2

Submitted by: Mai Nauroth

Grilled Halibut Tacos with Guacamole Sauce

Ingredients:
4 pieces fresh halibut, steak or fillets (6 to 8 ounces each)
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
The juice of 1 lime
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
The juice of 1 lemon
1/4 tsp cayenne pepper
1 cup plain yogurt
1 tsp coarse salt
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart romaine lettuce
12 soft tortillas (6-inch)

Directions:
*Preheat a grill pan or indoor grill to high setting or prepare outdoor grill.
*Drizzle halibut on both sides with olive oil.
*Season with salt and pepper, to taste.
*Grill fish, 5 to 6 minutes on each side, or until opaque.
*Squeeze lime juice over the fish and remove from the pan or grill. Flake fish into large chunks with a fork.
*While fish is cooking, combine avocado, lemon juice, cayenne pepper, yogurt, and salt in a blender or food processor.
*Process until smooth.
*Remove guacamole to a bowl and stir in tomatoes and scallions.
*Shred lettuce and reserve.
*When fish comes off the grill pan or grill, blister and heat the tortillas.
*To assemble, pile some of the fish chunks onto tortillas and slather with guacamole sauce.
*Top with shredded lettuce, fold tacos over and eat!

Source: Rachael Ray

Submitted by: Mai Nauroth

Pink Elephant Cocktail

Ingredients:
1 part white cranberry juice
1 part berry vodka
1/2 part raspberry liqueur (recommended: Chambord)
1/2 part Limoncello

Directions:
*To a shaker full of ice, add all ingredients.
*Shake well and pour into chilled martini glasses.

Source: "Sandra Lee" magazine
Submitted by: Mai Nauroth


Serves: 1 drink

Less Sweet Japanese Cheese Cake

Ingredients:
250g Philadelphia's Cream Cheese
2 Eggs
3 Tbsp Flour
1/2 cup Sugar
1 cup Whipping Cream
1 Tbsp Lemon juice

Directions:
*Mix all ingredients with mixer
*Pour in a deep 18cm round baking paper pan (this one is disposable but you can also use a silicon reusable pan).
*Bake at 170 to 180 Degrees Celsius (about 356F) for 40-45 minutes.
*Baking is complete when poked in the center with a tooth pick comes out dry.
*Take it out from the oven, use a spatula to carefully separate the sides of the cake from the pan and cool it. *Enjoy!
*Alternative:  If you want a crust, mix 100g of smashed graham crackers with 50g of melted butter, lay it flat on the bottom of the pan and pour cheese cake over it.

Serves: 6
Submitted by: Mai Nauroth

Apple-Egg Casserole

Ingredients:
4 Cooking apples in chunks
2 Tbsp sugar
2 Cups shredded sharp cheddar
1lb bacon, cooked and crumbled
1 1/2 C bisquick
1 1/2 Cups milk
4 eggs, beaten

Directions:
*Combine apples and sugar.
*Spread evenly on lightly greased 9x13 baking dish.
*Sprinkle cheese and bacon on top.
*Combine remaining ingredients. Beat until smooth. Pour over apples and bacon.
*Bake at 375 F for 30-35 minutes until golden brown. Enjoy!

Serves: 6
 
Submitted by Mai Nauroth (and Sherrill Wamsley)

Carrot Miso Soup

Ingredients:
Carrot 1
Miso (soybean) paste 1-1.5 Tbsp
Water 2.5 cups
* If the miso doesn't contain dashi (broth from shaved dried bonito, small sardines, or kelp), you can buy powdered "Hon dashi" or make your own broth. You can have it without dashi if you don't like seafood.
* You can use other vegetables such as Daikon (long white radish), onions, and potatoes.
Directions:
*Shred a carrot (r you can buy shredded carrots)
*Add water, powdered dashi, and carrot in a pot and boil. Turn down to medium low heat and cook the carrot for 12-13 minutes or until soft.
*Turn off the stove, pour miso into a small strainer and use a spoon to melt it in the soup. Enjoy!

Serves: 2
Submitted by: Mai Nauroth

Breakfast Sweet Biscuit

Ingredients:
Hillsbury Biscuit 1
Ground Cinnamon 1/2 Tsp
Brown Sugar 1/3 cup
Butter/Magarine 1/4 Stick
Cherry 1 can
Shredded coconuts enough to spread on the biscuit

Directions:
*Heat oven to 425 F
*Mix brown sugar and cinnamon in a bowl.
*Melt butter in a bowl.
*Cut cherries in half and spread them and coconuts on a pie sheet where the biscuits will be.
*Separate the biscuits.
*Use a fork to dip each biscuit in butter and put some brown sugar and cinnamon on them.
*Put the sugar and cinnamon covered biscuits in a circle on the pie sheet.
*Bake for 11 minutes.
*Take it out from oven and flip it upside down on a plate. Cut it and ready to serve!
(Note: You can use pineapples or bananas instead of cherries or shredded coconuts.)

Serves: 4


Submitted by: Mai Nauroth

Bell Peppers with Ground Beef and Pork Japanese Curry

Ingredients:
1/2 lb Ground Pork
1 lb Ground Beef
2 cans of whole or diced tomatoes
2 boxes of Golden Curry (They are in the Asian section at Commissary)
4 Red Bell Peppers
3 Green Bell Peppers
4 Onions
3 Carrots
1/2 of a whole garlic (about 6 cloves)
2 Tbsp Ginger
2 Beef Flavor Bouillon Cubes
5 Cups of Water
1-2 Tbsp of Olive Oil
Rice

(Additional Options):
Thyme, Cumin, Paprika, Soy Source, and Japanese Bull Dog Tonkatsu source (you can sometimes find it in the Asian section at Commissary), Grated Parmesan Cheese, Sour Cream

Directions:
1. Start cooking the rice.
2. Chop all the vegetables.
3. Heat olive oil in a pot and cook onions until light brown and soft.
4. Add garlic and ginger and cook more.
5. Add ground pork and beef and cook until brown (if you want to drain the fat, you need to cook them in a separate pan until brown, drain the fat then add them in the pot).
6. Add all other vegetables and cook them until soft. Then add salt and pepper and cook until they are mixed well.
7. Add water, bring to boil, reduce the heat to medium, add the bouillon cubes and cook until they dissolve completely.
8. Add tomatoes and cook them until they are hot. (If you use whole tomatoes, you need to crush them in the pot as you cook them.)
9. Turn off the stove, add Golden curry and melt them completely. Turn the stove back on to medium low heat and stir until the curry thickens. (Make sure to stir often since it burns easily.)
10. If you like, you can add thyme, cumin, paprika, soy source, and Bull Dog source now and cook for 5 mins or until they are well blended.
11. Pour the curry over rice and if you like, you can add some parmesan cheese and/or sour cream. Enjoy!

Serves: 12
Notes:

If you want to shorten the cooking time, a pressure cooker becomes very handy. Combine water, chopped vegetables, diced tomatoes, ground beef and pork, and bouillon cubes and cook in the pressure cooker for 5 minutes. Turn off the pressure cooker and add Golden curry. Turn the heat back on to medium low heat and cook the curry until it thickens (make sure to stir often since it burns easily). Then you can add thyme, cumin, paprika, soy source, and Bull Dog source and cook until they are well blended.

Submitted by: Mai Nauroth (and Tokuko Kerns)