Posts tagged ‘Eggplant’

May 16, 2012

5 Day Dinner Challenge : Day 5

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

It’s the last day of my 5 day challenge, and I have made yet another different set of meal tonight.

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The menu for Day 5 was:
-2 Different “SHIRAE”, vegetable in tofu dressing ( Vegan)
-Pan fried eggplants (Vegan)
-Steamed vegetable (Vegan)
-Miso soup with Chinese cabbage
-Rice with millets

I still have plenty of veggies in my fridge, so I’ll make some more dishes, but in the mean time, I will start introducing my recipes!

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March 25, 2012

Eggplant in Miso and Sesame paste

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

One of my favorite vegetable is eggplant! I love them so much, and use it in many different styles of cooking from Japanese to Chinese to Italian to Indian, and feel that I can eat it everyday!

But in Japan, we have a saying

“Never give eggplants to the new bride”

not to be mean and stingy, but to show consideration to the young bride. Because eggplants are type of a vegetable that can “cool” your body, and for young girls, it is preferred to keep their body temperature “warm”.

Nevertheless, I eat it often, but try to have it with ginger or other body warming vegetables if possible.

The recipe I am about to introduce today is so good that I have to stop myself from eating the whole bowlful! It has a hint of  ginger and chili powder to keep you “hot”! Goes well as an accent on a dinner plate, since it has a strong flavor to it. I served it with marinated capsicum, broccoli cooked in garlic oil and marinated chicken. All four of these were put on plate under 30min, with rice and miso soup to complete the dinner!

Ingredients

-1 Large Eggplant

-1/4 Carrot

-1/4 Lebanese Cucumber

-1 Tablespoon sesame, roasted and grounded

-1/2 teaspoon Chili powder

-1 teaspoon  Sesame oil

-1 teaspoon Soy sauce

-1/2 teaspoon garlic, chopped

-1/2 teaspoon ginger, chopped

-1 Tablespoon Miso

-1 Tablespoon Apple vinegar

To make it,

Step 1: Boil or roast the eggplant and remove skin, tear into bite size pieces, chop carrot and cucumber into thin slices and rest on tea towel to remove excess water

Step 2: Mix everything in a bowl to make dressing, add vegetables and mix well

Serve and Enjoy! I think you can add cooked vermicelli to this, and would make a great salad with more volume. Or put it on top of somen/udon noodles and mix it eat it like a Asian style pasta! Yum, the combination is endless!!

February 23, 2012

Miso Dengaku (Tofu and Vegetables with Miso sauce)

by KK

Hi this is KK, Sushi Artisit / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is one of my favorite dish! Miso Dengaku is usually made with tofu and sweet tasting miso paste. It could also be made with eggplants, or “konnyaku(konjak)”, jelly‐like food made from the starch of devil’s tongue (devil’s tongue is a name of a flower). Miso paste can be made in different ways, personally, I like to combine Yuzu citrus, but since I can’t find Yuzu in Sydney, today I made a basic one.

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Ingredients for 2 people (the photo is for 1)

-300-400g Firm Tofu (Momen)

-1 Eggplant (not the thin baby type, but choose the big fat round one!)

For Miso paste

-1 Tablespoon Miso

-1 Tablespoon Sake

-1 1/2 Organic Maple Syrup

(NOTE:Usually, this paste is made with Mirin and Sugar, but I substituted that with Maple Syrup. The result was just as nice, so I think I would stick to this recipe 🙂 )

 

Sesame and shallots are additional  as garnish.

 

To cook is easy and quick as usual!

 

Step 1: Cut Eggplants and tofu into squares, about 5cm  square and 2cm thick,  cook on a non stick frying pan with a little bit of oil, always on low heat.

Step 2: While the eggplant is cooking (it takes a while) , mix the sauce ingredients (miso, sake and maple syrup) in a small sauce pan and cook on low heat until it thickens. This does not take long and WILL BURN if you don’t keep your eye on it, so stay close and stir with a spatula occasionally.

Step 3: Place tofu and vegetable on plate, spread sauce and garnish if desired!

 

It can be served hot or cold, works as a good starter. The tofu and vegetables can be skewered with a bamboo skewer, and makes great finger food at parties or your next BBQ!

Enjoy 🙂

 

 

February 23, 2012

30 min Dinner : Chicken Kara-age and Baked Eggplant

by KK

Hi this is KK, Sushi Artisit / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is another 30min dinner, using the left over chicken meat from the Basic Chicken Stock. I made Japanese style pan fried chicken and baked eggplant. It was a surprise that my 17 month daugher LOVED this baked eggplant, I gave it to her with some organic pasta and she just ate everything and ate so much, it made me happy 🙂

This night, we went to meet our sister who just had a baby, so I prepared the baked eggplant before we left, marinated the chicken and off we went! Coming back, it had to be quick, so while heating the eggplant, I fried the chicken, chopped vegetables and here we go, it was done!

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I made this Kara-age with corn flour, and although my husband said it was the best tasting chicken ever, I think I prefer it with potato starch. So, I will try this dish once again before introducing it!

 

The baked eggplant was another “using up all your vegetable dish”.

Ingredients (for 2 people, the photo is for 1)

– 1 Eggplant (I wanted to put the cooked sauce in the eggplant itself, so I used the big round eggplant. You can make this in an oven proof bake dish, if so, you can use any type og eggplant, large or small!)

-1 Medium Onion

-5-8 Mushrooms

-2-3 Tomatoes

-1-2 cloves Garlic

-1 teaspoon oregano

-1/2 cup Basic Chicken Stock

To cook:

Step 1: Cut all the vegetables (I usually cut as I cook, because vegetables like onions and garlic needs longer cooking time. Rather than waiting, I cut and cook as I go), cook on a frying pan with a little bit of oil and oregano

Cook the vegetables in this order: Garlic-Onion-Mushroom-Tomato-Eggplant

 

Step 2: Add stock , cover with lid and cook until it thickens.

 

You can cook until this part, and put the sauce somewhere cool to rest.

Before serving,

 

Step 3: Pour sauce into baking dish, spread some breadcrumbs or cheese and cook on 180 C oven for 8-10min, until the top gets golden.

 

Enjoy 🙂

 

NOTE:You can add meat or tofu to this sauce and serve as a main dish. It is really tasty and as I mentioned, this makes a great pasta sauce too! It went really well with the Shell shaped pasta that Yumi loves 🙂

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February 13, 2012

Beef stew

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂
Thank you for visiting my blog.

Today’s recipe is a bit European, but I made it “Japanese style” by adding lots of vegetable and using soy sauce as a hidden flavor.
Also we serve them with rice and green salad to balance out carbohydrates and vitamin balance.

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This takes a bit long to cook, but you can leave it on the stove and leave the kitchen, as long as you can check it time to time. I made it on a day that I had to go out, so started around 2:00 and cooked again around 5:00 to be served at 7:00 for my husband. Another dish to use up all your left over veggies!

 

Ingredients (for 2; 1 meat-lover and 1 semi-vegetarian 🙂 )

1 Steak meat (I used one with bone but it can be something like blade or rump, doesn’t have to be fillets!)

2 small Onion

1/2 Eggplant

3 Tomatoes

5-8 Mushrooms

1 Tablespoon Sake

1 Tablespoon Soy sauce

1 Tablespoon Olive Oil

1 Ba yleaf

1 cup Red wine

1/2 cup water

Options:  Ketchup, Chicken stock cube, Worcestershire sauce

 

Here’s how to make it:

Step 1: Cut meat into bite size, sprinkle with sake and soy sauce, give it a good massage and  let it rest for 10min. While waiting, cut the vegetable into bite size.

 

Step 2:Heat olive oil in pan, cook meat on both sides, add vegetables and put on lid. Cook until the onion looks semi transparent, about 10min, pour wine, water until all the ingredients are covered in liquid.   Put in bay leaf and cook on low heat.

 

Step 3: Keep on cooking until the liquid becomes about half amount, taste, and add optional seasonings if necessary. What you want to add may change depending on which vegetable combination you used. Serve it hot with bread or rice!

 

 

Hint: Other veggies you might want to add are cabbage, celery, capsicum, carrots etcetra. If you have leftover potatoes that you want to use up, instead of putting it in this stew, just boil it and serve it as mashed potato to go with it. Hope you like it 🙂

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