Balsamic chicken <—– Link to the recipe!
This was tonight’s dinner! This is a recipe that I got off of Pinterest. It looked easy enough, and now it is part of my weekly rotation! It’s quick and delicious and goes with just about anything! My nearby store didn’t have much in the way of veggies; I was planning on a spinach salad, so I went with what I had! Onions and Potatoes!
My friend boiled them together when she made them and now that is the only way I will eat them!
Here we have 3 large potatoes and one tiny onion with some salt and pepper. Boil until the potato slides off the fork and drain!
I added some more salt and pepper to taste then threw in some garlic powder. I love me
some LOTS of garlic!
I crowded the pan here because I was lazy, but I recommend doing this amount in two batches. It gives you a better sear on the chicken. And the final product. Meat and potatoes! Hopefully I can drag myself to the actual grocery store tomorrow and get some fruit and veggies!
The link to this recipe is at the top of the page. I strongly recommend you try this recipe out! It’s absolutely delicious!
I had a hard week a couple of weeks ago and I thought I deserved some alcohol. I decided I didn’t want to go for the canned stuff although they are really good over here, so I made a quick sangria. I thought it would be more complicated but it’s like a smoothie only the base is wine and you don’t blend it. HA!
I used what I had on hand so my frozen strawberries and blueberries went in there. I also sliced up some oranges and threw those in. I added a bit of honey to sweeten it and I let it sit for a couple hours then decided it was time. I splashed in some Mitsuya Cider which is similar to Sprite and TADA! A 2 hour Sangria! It was good too. Just what the doctor ordered.
It’s summer here in Japan, and it is HOT! I have made my way to Costco and purchased frozen strawberries and mango in bulk. While my Freezer is TINY, these are necessary for having a daily smoothie at a reasonable cost. Recently my favorite is strawberry/Mango with a couple blueberries thrown in there to make it a nice purple. I use milk and yogurt as my base and sweeten it with honey. I add the fruit first. Then milk, and put yogurt on top. Then I dribble the honey on top of the yogurt. Why… well the honey, if it touches the frozen fruit, doesn’t blend well. It gets hard, and sticks to the side and you add more honey and waste what sticks to the side. I paid 3,000yen for that honey. I’m going to be stingy and smart about how I use it. (If you look closely you can see a glob of honey in the photo.)
**Oops forgot! I see a lot of recipes that add ice cubes. I am personally not a fan. I think it waters down the flavor and the frozen fruit works just fine to make that perfect smoothie consistency for me! But, that’s the beauty of it! You can add whatever you want!
Stay cool and hydrated everybody. The summers just keep getting hotter!
I mentioned the other day about tamagokake-gohan. When abbreviated TKG. I just couldn’t wait to give the garlic soy sauce a try and it was delicious. It was completely different from the plain one. I totally recommend it! It raised the level of this simple dish times 10!
The one in the photo is a bit frothy because I didn’t have enough rice in it but delicious all the same.
Some countries tell you not to eat eggs raw but in Japan it is normal. Please be safe and follow the guidelines of your country and know what eggs you can eat raw and which you cannot before trying a recipe like this one.
I got my hands on some raw garlic. Usually the ones at the grocery store have been dried a bit. These were not so they stank. Let me tell you! I’m a huge garlic fan but Wooo!
So I was thinking about ways to use it and my coworker said her favorite for garlic that was just pulled out of the ground was to soak them in soy sauce so I can make garlic soy sauce! I don’t know if I’ll be able to use the cloves I put in there or just the soy sauce but I’ll update you and let you know.
I’m excited to use it in a number of ways, but my number one way might be with tamago-kake-gohan. This is where you take rice, crack a raw egg in it and add a drizzle of soy sauce. In this case I would use my garlic soy sauce.
Now, I realize in some countries eating raw egg is dangerous. But in Japan, it is normal. Please make sure you use the proper eggs before trying that particular recipe at home.
i added a bit more soy sauce than in this picture.
There we go!
When my roommate was living with me she often made this for me, and the other night I had a craving for it. So I decided to attempt it myself. I went a little red pepper happy but other than that it was perfect. I made it with what I had on hand and that was spinach. My friend made it with spinach and bok choy before. I believe usually it’s made with green onions or scallions on top.
To make this I first bought firm (もめん）tofu. Then I put it in a strainer that was sitting on top of a bowl so the liquid can drain out. To help that along I put paper towels then two heavy bowls on top to press the water out.
Next is to slice the tofu and set the pieces on paper towels. In a pan I put some oil and let it get hot and pan seared the tofu on both sides for about 4min each. Then I removed the tofu onto a plate. TIP: the more water left in the tofu the longer it will take to get a good sear on it.
I sautéed some spinach then added a few spoonfuls of sauce for flavor. (I’ll write the recipe for the sauce at the bottom.) Then I removed these onto a plate.
Once you have cooked the spinach and removed it. Add the tofu back in and dump in the sauce. Let it simmer and soak in all the flavorings. If the sauce reduces all the better.
To plate it up I just put the rice first, then spinach, then the tofu and TADA! A simple yummy meal.
3 tbs of water
3 tbs of soy sauce
1 tbs of sesame oil
2-3 tsp of brown sugar
2-3 tsp of red pepper flakes
1 tbs of sesame seeds
minced garlic (i love garlic so i added way more than 2 cloves)
I like to double the recipe because I’m one of those people who love sauce.
I mentioned before in my https://thingsonhermind.wordpress.com/2015/04/27/cooking-with-quinoa/ post that I had made a ton of food. Well, I was sick of it so I decided to remake it into something new. I was too tired to make fried rice from scratch so I just used those packets of flavoring they sell over here in Japan. Next time I think I will add some fresh veggies, like onions, carrots, peas and etc. It wasn’t bad! From scratch is always better, but it was a new flavor made with some old ingredients and that satisfied me for the day. And I STILL have leftovers!