Sushi making (in photos)

Photos courtesy of Hiroko

Veggies:



(I love avocado and cucumber is traditional in a sushi roll)









Meat:



Tuna & crab










Don't forget to steam some rice too. So onto the method:














1. Spread seaweed wrap on sushi roller
2. Spread rice equally over seaweed
3. Add crab & tuna
4. Add veggies

Roll up like so:














And then cut up into smaller segments and it'll look all pretty like this:













Enjoy!

Asian chicken soup

marked advanced because of the non-measurements. From my homey, Brandi.

chicken stock
LOTS of minced garlic and ginger (when you think it might be too much, add more)
sliced baby carrots and cooked
shredded chicken

Boil it until the carrots are soft. Then reduce the heat until it's no longer boiling at all.

Add sliced green onions (white and green parts), sesame oil (2 T), chopped cilantro and won ton wrappers sliced to noodle size. If the water is boiling, the wrappers turn to paste, and the onions and cilantro get brown.So, the not boiling is an important step. Depending on the strength of your stock may need to add water or salt.

**Add a sliced hot pepper if you wanted heat.**- optional

Hiroko's Almond Cookies

Got this recipe from Hiroko

Ingredients:
Dough:
1 1/2 c room temp butter
1/2 c sugar or powdered sugar
2 Eggs
1 1/2 c flour
pinch of salt

Caramel Sauce:
2 c sliced almonds
1 1/2 c butter
1/3 c honey
1/3 c whipping cream
1/2 c sugar

Directions:
1. Make dough. Add sugar to the soft butter, add egg and mix well. Sieve flour and salt mix it together. Wrap in the refrigerator to rest until it gets kind of hard.
2. Spread on a bed of dough on a sheet and stick to the baking sheet. Bake in oven for 10 minutes 400F.
3. Prepare a medium pot. Pour all ingredients [for caramel sauce] into the pot and heat at medium level. Heat until the temperature reaches 400F.
4. Taking out the dough out of oven, spread caramel sauce with sliced almonds on the dough. Bake 350F in the oven for about 15 minutes, bake until the surface of golden brown. Slice while hot.

Peanut Noodles with Chicken & Veggies

serves 6

Ingredients:
1 lb boneless, skinless chicken breasts
1/2 c smooth natural peanut butter
2 T soy sauce
2 t minced garlic
1 1/2 t chile-garlic sauce (or to taste)
1 t minced fresh ginger
8 oz whole wheat spaghetti
1 (12 oz) bag fresh veggie medley (like carrots, broccoli, snow peas)

Directions:
1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10-12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add veggies and cook until pasta & veggies are just tender, 1 minute more. Drain, reserving 1 c of cooking liquid. Rinse pasta and veggies with cool water. Stir reserved cooking liquid into peanut sauce; add the pasta, veggies and chicken; toss well to coat. Serve warm or chilled.

CrockPot Fried Rice

From A Year of Slow Cooking

LOVE this one! Helps me easily use leftovers to make something new so I don't hear the occasional whining [from kids] about eating leftovers!

Ingredients:
2 c leftover rice (or quinoa)
3 T butter
2 T soy sauce
2 t worcestershire sauce
1/2 t black pepper
1/4 t kosher salt
1/2 diced yellow onion
1 cup of whatever frozen or fresh vegetables you have on hand
leftover meat
1 egg

Directions:
Plop everything on in there together. Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.

Fried Rice

from the Better Homes and Gardens

serves 4-6

3 T cooking oil
2 beaten eggs
1/2 c diced fully cooked ham or raw pork
1/4 c finely chopped fresh mushrooms
1/4 c thinly sliced green onions
4 c cooked rice, chilled
3 T soy sauce

In your skillet, pour in oil.. then add beaten eggs cook together as one piece and cover.. when it is done.. slide out and cut into short strips.. put aside.. then cook in skillet, your ham, mushrooms, and green onions for 4 minutes.. then stir in rice and egg strips.... sprinkle with the soy sauce.

Egg drop soup

from Recipezaar

serves 4

Ingredients:
* 6 c chicken broth
* 1/2 T grated fresh ginger or 1 t powdered ginger
* 3 eggs, beaten
* 1 T scallion, finely sliced

Directions:
1. Bring broth and ginger to a boil.
2. Whisk in beaten eggs. Cook for 1-2 more minutes.
3. Add scallions, stir.
4. Serve steaming hot.
5. You could add soy sauce to taste at the table.
6. You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.

Mushroom, turkey and rice soup

(from BH &G's Biggest Book of Slow Cooker Recipes)
serves 6

2 c fresh mushrooms (like shiitake or button)
1 1/2 c sliced bok choy (also known as Chinese cabbage)
1 medium onion (chopped)
2 medium carrots (cut into bite-sized pieces) (1 c)
1 lb turkey (or chicken)
2 (14 1/2 oz) cans chicken broth
2 T soy sauce
1 T sesame oil (optional)
4 cloves garlic, minced
2 t ginger (fresh is best)
1 c instant rice

1. In slow cooker place mushrooms, bok choy, onion, and carrots. Add turkey or chicken to cooker. Combine chicken broth, soy sauce, sesame oil, garlic and ginger. Pour over veggies and turkey

2. Cover and cook on low heat 8-10 hours or high heat 4 to 5 hours. Stir in rice. Cover and let stand for 5-10 mins. Ladle into bowls and enjoy!

For freezer meal, simply defrost and reheat in pot or microwave!