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Rice Porridge Varriations
Update: I just found I was making Oyaku and Zosui/ojiya which my mother will never tell me. Note to anyone who is Japanese don't throw the tomatoes at me say you don't know your roots. Okay I looked up and going no it can't be, getting any Japanese information from my mother like is this good or this bad, she won't say anything...so crickets continue chirp in background I have research on my own and find out good, bad and ugly.
I kind go this site for details and find not bad thing. https://www.thespruceeats.com/japanese-comfort-food-2030064 <- it explains that What I made from rice not already cooked, added to water, cook on stove top, that is called Oyaku, and then Zosui/Ojiya is rice porridge made with day old rice or smelling good rice or pre made rice, the other thing if your using old rice use some sake in your rice give your people at home some hey or sake protection from doubt.
Ingredients
Rice of any caliber (1/4 cup(japanese measurer)) to 1 cup depending on ppl(usually 1/2 cup can serve up to 3 ppl if your super hungry go 1 1/4 cup add same amount depending what boils off.)
Water same amount but little extra...you want it rise. add bit salt for flavor, if your purist don't anything anything but I add salt to keep it from sticking to pot. SO what do I know.
Dashi/bonito/ fish* after rice is tender
Salt because you need it for flavor.
Egg is optional
Sake would be recommended (only if day old or couple days old.)
rice seasoning is other variation...plus soy sauce.
Variation 1:
Miso paste, Tofu at end with sea weed (no egg added) (was tried, tasted good)
Variation 2:
diced vegetables, and chives, and some herbs, (no egg added)(was tried tasted really delicious)
Variation 3:
fish, sweet pepper diced, and kale...possible egg intermixed(tried this method) might suggest onion
Dog happy variation 1:
Fish Dashi, Egg(cooked), turkey, Spinach (current favorite among pooches)
Dog Happy variation 2:
Fish Dashi, Kabocha, Bonita flakes, soy sauce(dogs really smiled on that one)
Directions
2) find vessel to use, clay or stainless steel, wooden spatula.
3) add rice, add water, and set to onto stove top and boil it, add dashi step.
4) after it rice mixture firms up, either add seasoning soy sauce at this step.
5) after tasting is important you want taste little bit clear, and little bit salty not too much
6) add little salt... until gets to consistency...add egg if you don't want you always pass this step.
7) most common thing after you take off heat, people add rice seasoning or chives.
Notes
Don't leave it on stove while off doing something or texting someone because it will burn, and bubble over.
Your eyes have watch the food before you, I eaten burnt porridge with my mother, she made it so it stuck to bottom of pot, Thus don't assume there no salt to added anywhere.
Salt I use is sea salt.
Pot could be bigger who want to clean up after that, we don't have much wooden spatulas because they break due to I use for making toffee.
Cook Time: 9 minutes
Total Time: 14 minutes
Number of Servings: 3
Yield: 2 1/2 servings
Style: American, West Coast
Karaage Fried Chicken
My delicious recipe which is very common in my country , japan
Ingredients
5 tablespoons of sake
1 tablespoon of sugar
2 tablespoons of soy sauce
1 tablespoon of grated fresh ginger
2 cloves of minced garlic
1 beaten egg
40 grms of potato starch
Cooking oil for frying
Directions
Deep fry them in the heated cooking oil , medium heat
Notes
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 4
Yield: 4 serving
Style: Asian
Goulash
You can find variations of this recipe in areas of Israel, Lebanon, Italy, and other places where Sefardi Jews have traveled. It has that Mediterranean flavor with the flare of middle eastern that will delight your palate.
This particular recipe has been passed down through the maternal generations of my family, and I carry it on! I hope you enjoy it!
Ingredients
1 onion, diced
8 cloves garlic, crushed and diced
1 large carrot, grated
2 stalks celery, diced
1 zucchini, grated
1 large can crushed tomato
1 large can diced, stewed tomato
6 leaves of basil, chopped
1 teaspoon fresh/dried minced rosemary
1/2 teaspoon ground coriander seed
1 to 1 1/2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white sugar
Directions
Drain out all grease from the meat.
Pour in the other ingredients and stir well. Turn heat down to a low medium and simmer for 30 minutes.
Put a pot of water on to boil. When water is boiling, cook 1-2 packages of shell or penne pasta according to instructions on the package.
After straining the pasta, mix it into the meat mixture. Serve hot with a side of crusty bread and/or salad.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 5
Yield: 6-8 servings
Style: Middle Eastern, Israeli
Limoncello How To..For those that actually like Limoncello
For those that are interested on the History of Limoncello link below:
https://www.florenceinferno.com/true-story-italian-limoncello/
Why i like it? Well foremost because making it myself i am pretty sure of what i put on it,followed by the price of one bottle when you go buy one to the market,last but not least well i love the taste it leaves on my mouth and tongue bitter/sweet at least the way i make it.
https://drive.google.com/file/d/1bGsdy7f9KeGG8gYsuw-fxjDbCx_74FjQ/view?usp=sharing
Ingredients
Alcohol 95/96 "degrees"depending on what you find.
Sugar.
Glass Jar 3Lt=101 US, liquid
Tap water.
Stainless steel Pot,alternatively you can use an aluminum pot "Not Suggested" that can contain at least 6Lt. = 270 US Ounces.
Funnel.
Tea Strainer " I suggest the following kind to be used with Funnel https://cdn.cutleryandmore.com/products/large/31058.jpg "
Ladle
A many you need of bottle with screw caps.
Directions
I normally use always use 2Lt = 67 US Ounces of alcohol
Peale off the yellow part of the lemons trying to take away as little as possible of the withe thing below the yellow skin as shown in the pic:
https://drive.google.com/file/d/1a_F2tdAGrIZ9TePVb-XyOVoqlP91U4Ub/view?usp=sharing .
Once you are done with lemons pealing put the skins you've obtained inside the glass jar,right after pour the alcohol "one or more bottles" as shown in the following pic:
https://drive.google.com/file/d/1cg4wrws7PzZOuHdle6-X4kE0RnRio6Vz/view?usp=sharing .
Once you've poured in the alcohol on the jar close it with the lid, a screwing in lid is the one i prefer to use, will be good as well the one with locking mechanism.
Now comes the waiting time and jar shacking.Every 1-2 days the jar should be shacked for at least 10 to 20 seconds,for a Minimum of 28 days,i always leave the lemons skin soak in the alcohol for 30 days because i find it gets a slightly different taste of lemon.
After 30 days of waiting comes the mixing with sugar and tap water.
Before you open the Jar!,make boil water and sugar to the point that the sugar is dissolved in the water on a stainless steel pot,and leave it to cool,NOT BARELY WARM ACTUALLY COLD!.
Once the sugar and water are COLD you can proceed as follow,grab the tea strainer and start pouring the alcohol into the pot slowly to avoid any liquid spill in the pot that didn't go through the tea strainer.
Filling up time,when all ingredients are mixed in the pot get a funnel the tea strainer and ladle,place the funnel in the bottle and begin pouring through the strainer the limoncello gently!,while pouring every 2 or 3 pours mix the limoncello in the pot and keep filling up.Close tight screw cap.
Exact proportion's on the Notes.
Notes
Alcohol 2Lt. = 67 US Ounces.
15 Lemons medium size and absolutely not treated with anything,to be washed very well before the pealing.
Sugar withe 2Kg = 4.4 pounds.
Tap water "to be mixed with withe sugar" 2.4Lt. = 81 US ounces.
I would suggest in the case of adding water no more than 2.5Lt. = 85 US ounces,
in the case of removing water nothing less than 2.3Lt. = 77 US ounces coz it would make it too alcoholic and taste very badly "at least for me".
Absolutely after the bottles are filled up,these bottles have to be left for 15 days in vertical position to rest somewhere wont get much sun directly.
Total waiting 45 days following the way i make it.
Update:
For those of ya that have difficulties on finding the Alcohol,at least in the UK they call it " Food Grade Alcohol 95/96% " 1000 ml.
For those in UK that can provide info on where to find it any shop supermarket,its actually appreciated.
Same kind of info's for any other country its appreciated.
Thanks Ya'll
Cook Time:
Total Time:
Number of Servings: 30
Yield:
Style: European, Italian
Apple Cider Vinaigrette, a dressing for any occasion or salad
nothing to difficult, the key is to make sure the dressing emulsify.
Ingredients
Ingredients
4oz apple cider vinegar
9 oz. Oil
3 T. Honey
3 T. Apple small dice
2 T. Dijon mustard
1 t. Shallot
1 t. chopped fresh thyme
½ t. Garlic
1 t. Thyme
To taste Salt and pepper
Directions
In a cold bowl add Dijon, honey, vinegar, and whisk, while whisking slowly drizzle oil to emulsify.
Add
shallot, garlic, mall diced apple, chopped fresh thyme, salt, and pepper, whisk, chill for 30 minutes enjoy.
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 6
Yield:
Style: American
Perogy Casserole
Found this in the local newspaper. There's a new one every week, and they are simple to make, even for one person. Enjoy!
Ingredients
5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives
Directions
Place the potatoes in a large pot with water to cover
over high heat. Bring to a boil and cook until the
potatoes are tender. Remove from heat, drain, then
combine with the milk and 6 tablespoons of butter,
mash and set aside.
Melt the remaining 2 tablespoons of the butter in a
large skillet over medium high heat. Saute the bacon,
onion and garlic in the butter for 5 to 10 minutes,
or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions
and cool under running water.
Place 1/2 of the mashed potatoes into the bottom
of a 9x13 inch baking dish. Top this with 1/3 of the
cheese, followed by a layer of lasagna noodles. Repeat
this with the remaining potatoes, another 1/3
of the cheese and a layer of noodles. Then arrange
the bacon, onion and garlic over the noodles, then
another layer of noodles, and finally top all with
the remaining cheese. Season with salt and pepper
to taste.
Bake, uncovered, at 350 degrees F (175 degrees C)
for 30 to 45 minutes, or until the cheese is melted
and bubbly. Serve with sour cream and chopped
fresh chives.
Notes
Hello from Canada:)
Cook Time: 45 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 2-4 servings
Style: Canadian
BBQ Meatloaf Mini's
Another good recipe I found in local newspaper!
Ingredients
1 cup water
2 tablespoons hickory smoke-flavored barbecue sauce
1 pound ground beef
1 cup shredded cheddar cheese
Additional hickory smoke-flavored barbecue sauce, optional
Directions
Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Press 1/3 cup mixture into each of 12 ungreased muffin cups.
Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce.
Freeze option: Cover and freeze cooled meat loaves on a plastic wrap-lined baking sheet until firm. Transfer meat loaves to a resealable plastic freezer bag; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Bake in a preheated 350° oven until heated through. Top with cheese as directed.
Notes
Cook Time: 22 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 4-6 servings
Style: Canadian
Best Malva pudding for the festive season
Try this Malva pudding recipe originated in South Africa. You will love it....enjoy.
Ingredients
30 ml butter
250 ml sugar
2 eggs
30 ml vinegar
10 ml bicarbonate of soda
60 ml apricot jam
500 ml cake flour
250 ml milk
pinch of salt
SAUCE
500 ml milk
375 ml boiling water
375 ml sugar
60 ml butter
45 ml vanilla essence
Directions
2. Cream the butter, sugar and eggs together.
3. Mix the vinegar and bicarbonate of soda and to the jam.
4. Sift the flour into a bowl. Add the creamed butter and jam mixtures and mix while pouring in the milk and salt to form a batter. Pour the batter into the prepared dish and bake for 55 minutes or until golden brown.
5. SAUCE Bring the ingredients to the boil in a small saucepan, stirring frequently.
6. Pour the sauce over the pudding as it comes out of the oven.
Serve hot with ice cream or custard.
Cook Time: 55 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 10
Yield:
Style: African
Black eyed beans with flowers
yiammi yiammi! healthy, good, peaceful nutrition plate. Full of colors and vitamins
Ingredients
purslane
virgin olive oil (cold extract)
herbs that you have on your pots
edible flowers
lemon or apple vinegar
Directions
and add the other ingrediens
Cook Time: 45 minutes
Total Time: 52 minutes
Number of Servings: 2
Yield: 2
Style: European, Greek
Cupcakes!
I got this recipe from a Spanish book my mum owns.
Ingredients
100 grs of sugar
2 eggs
100 grs of flour
1 lemon
Directions
Add the grated lemon peel and next the eggs one by one mixing with a wooden spoon.
Bit by bit add the flour.
Lastly fill the 2/3 parts of the cupcake molds.
Cook for 20 minutes in the oven.
Remove them, let them cool and eat up!
Yum yum :)
Notes
Cook Time: 20 minutes
Total Time: 35 minutes
Number of Servings: 6
Yield: 12 cupcakes!
Style: American
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