Meal #8 was supposed to be Shoyu Pork but I decided to change it since I had started dinner a little late. So this was replaced by the super easy and quick Pork Adobo. I had mentioned before that my husband is usually the Pork Adobo cooker and he has his own "recipe" that he goes by. I was in charge of cooking this particular night since he was at work still and I followed the Adobo recipe that I have posted. I have only followed the recipe while cooking it with chicken so using pork would be a little experiment for me.
To my surprise it turned out really well and tasty that my two year old happily ate it. So now I guess I don't have to rely on my husband to cook this for dinner anymore...awww SHUCKS ;-p. Here's the link below to the recipe I previously posted.
PORK ADOBO
Friday, August 27, 2010
August 2010 Meal #7: Baked Miso Salmon
Meal #7 which was Baked Miso Salmon would have turned out good if I had paid attention to the oven. I don't have a picture of it since this didn't turn out so good. The fish ended up being too dry since I nearly forgot I had it on broil for the last part of baking, but I'll still share the recipe and someone will have better luck with it.
BAKED MISO BUTTERFISH/SALMON
Ingredients:
3 lbs. butterfish or salmon
Marinade:
1/3 cup miso
1/3 cup mirin (Japanese sweet rice wine)
2 tbsp sake
1/3 cup low-salt shoyu
1 1/2 tsp fresh lemon juice
1 1/2 - 2 inches piece ginger, coarsely grated
3 stalks green onion, finely chopped
Combine marinade ingredients. Add fish and marinade overnight. Preheat oven to 350 degrees. Scrape excess marinade from fish. Bake 20-30 minutes til baked through, then broil to brown top.
BAKED MISO BUTTERFISH/SALMON
Ingredients:
3 lbs. butterfish or salmon
Marinade:
1/3 cup miso
1/3 cup mirin (Japanese sweet rice wine)
2 tbsp sake
1/3 cup low-salt shoyu
1 1/2 tsp fresh lemon juice
1 1/2 - 2 inches piece ginger, coarsely grated
3 stalks green onion, finely chopped
Combine marinade ingredients. Add fish and marinade overnight. Preheat oven to 350 degrees. Scrape excess marinade from fish. Bake 20-30 minutes til baked through, then broil to brown top.
Thursday, August 26, 2010
August 2010 Meal #6: Meat Jun
This particular meal is one of my favorites to eat everytime we go home to Hawaii to visit. I have to make at least one or two stops to eat this make me happy as a clam. Meal#6 is called Meat Jun which is a Korean dish consisting of thinly sliced beef marinated in a Korean sauce, battered, fried, and served with an accompanying sauce. Since I haven't found a decent Korean restaurant in Oregon and have succumbed to having to make this myself. I rarely make this unless I have a deep craving for it since it's a tedious process to cook....well at least to me it is.
I used to cheat and use already sliced carne asada beef which is a little too thick for Meat Jun. You're supposed to slice your own beef from a partially frozen roast but all these years I've been lazy to do so and cheated a little. However, this time I sliced my beef the proper way and who would have thunk it that it made the meat jun even better.
So here's my recipe for this very yummy dish along with the sauce and as a BONUS the shoyu/sesame bean sprouts that's usually a side dish provided at any Korean restaurant.
MEAT JUN
Ingredients:
2-3 lbs top sirloin roast, partially frozen and sliced thinly
2 stalks green onion, chopped finely
2 garlic cloves, minced
1/1/4 cups shoyu
1/2 cup sugar
3 tbsp. sesame seed oil
2 dashes pepper
3 eggs, beaten
1 cup flour
oil for frying
Combine all ingredients except eggs, flour, and oil. Marinate overnight. Heat oil in pan. Coat meat in flour and dip in egg. Fry on both sides til lightly brown. Drain on paper towels and slice.
DIPPING SAUCE:
Ingredients:
2 tbsp shoyu
1 tbsp apple cider vinegar
1 tbsp sugar
1 tsp sesame seeds
Heat all ingredients in small saucepan until sugar dissolves. Serve with Meat Jun.
SHOYU/SESAME BEAN SPROUTS
Ingredients:
3 cups bean sprouts
1/4 cup shoyu
2 tbsp. sesame seed oil
3 tbsp. sugar
water for boiling.
Par boil bean sprouts. Drain and return to pot. Add remaining ingredients and cook until sugar is dissolved. You may add more sugar and shoyu to your taste.
Below is my homemade Meat Jun and I just had to have some Kim Chee with it too.
I used to cheat and use already sliced carne asada beef which is a little too thick for Meat Jun. You're supposed to slice your own beef from a partially frozen roast but all these years I've been lazy to do so and cheated a little. However, this time I sliced my beef the proper way and who would have thunk it that it made the meat jun even better.
So here's my recipe for this very yummy dish along with the sauce and as a BONUS the shoyu/sesame bean sprouts that's usually a side dish provided at any Korean restaurant.
MEAT JUN
Ingredients:
2-3 lbs top sirloin roast, partially frozen and sliced thinly
2 stalks green onion, chopped finely
2 garlic cloves, minced
1/1/4 cups shoyu
1/2 cup sugar
3 tbsp. sesame seed oil
2 dashes pepper
3 eggs, beaten
1 cup flour
oil for frying
Combine all ingredients except eggs, flour, and oil. Marinate overnight. Heat oil in pan. Coat meat in flour and dip in egg. Fry on both sides til lightly brown. Drain on paper towels and slice.
DIPPING SAUCE:
Ingredients:
2 tbsp shoyu
1 tbsp apple cider vinegar
1 tbsp sugar
1 tsp sesame seeds
Heat all ingredients in small saucepan until sugar dissolves. Serve with Meat Jun.
SHOYU/SESAME BEAN SPROUTS
Ingredients:
3 cups bean sprouts
1/4 cup shoyu
2 tbsp. sesame seed oil
3 tbsp. sugar
water for boiling.
Par boil bean sprouts. Drain and return to pot. Add remaining ingredients and cook until sugar is dissolved. You may add more sugar and shoyu to your taste.
Below is my homemade Meat Jun and I just had to have some Kim Chee with it too.
August 2010 Meal #5: Chinese Roast Chicken Replaced by Char Siu Chicken
I had meant to make Chinese Roast Chicken for Meal #5 but I didn't realize that I only had one package of the marinade. Which is kind of weird since I usually buy more than one package and I haven't made that in a long while. So as an alternative and it's a good thing that I had more than one package of marinade, I ended up making Char Siu Chicken instead. I don't have a recipe from scratch since sometimes I think the simpler something is to make, the better for me. I used the NOH brand Char Siu mix and all you have to pretty much do is supply the meat and just add water. How much simpler could it get right? This is how the package looks like and the recipe to go along with it.
CHAR SIU CHICKEN
1 pkg. NOH Chinese Barbecue Seasoning Mix (I normally use 2 pkgs.)
1/2 cup water
1 1/2 lbs. pork (pork butt, ribs, chicken, duck, turkey, etc.)
Combine contents of package with 1/2 cup water. Mix thoroughly. Cut 1 1/2 lbs. of pork into 2 inch by 2 inch by 4 inch pieces. Marinate in sauce for 2 to 4 hours or overnight for best results. Preheat oven to 350 degrees F. Place pork on a rack in a roasting pan and cook for 20 minutes. Turn meat and cook 20 minutes longer or until done. Baste occasionally with marinade.
OPTIONAL: Dry mix can be rubbed directly onto the meat without adding water.
I had the chicken grilled over our BBQ grill and it tastes better when grilled. I thought that I had a picture of it but I don't so I apologize for not providing a sample.
CHAR SIU CHICKEN
1 pkg. NOH Chinese Barbecue Seasoning Mix (I normally use 2 pkgs.)
1/2 cup water
1 1/2 lbs. pork (pork butt, ribs, chicken, duck, turkey, etc.)
Combine contents of package with 1/2 cup water. Mix thoroughly. Cut 1 1/2 lbs. of pork into 2 inch by 2 inch by 4 inch pieces. Marinate in sauce for 2 to 4 hours or overnight for best results. Preheat oven to 350 degrees F. Place pork on a rack in a roasting pan and cook for 20 minutes. Turn meat and cook 20 minutes longer or until done. Baste occasionally with marinade.
OPTIONAL: Dry mix can be rubbed directly onto the meat without adding water.
I had the chicken grilled over our BBQ grill and it tastes better when grilled. I thought that I had a picture of it but I don't so I apologize for not providing a sample.
Wednesday, August 18, 2010
My Apologies...
Been pretty busy lately with some craft projects that I have to get done and cooked a little off the August menu plan which I think is pretty much shot for the month. Being that I neglected that menu and half the month is already passed I'll have to start fresh when September rolls around. I'm still kind of on track with the menu plan though but I'm just really behind in posting anything. I'll get to it once I'm done with this last major project which probably at the latest will be after this coming weekend.
In addition to the food stuff I blog about, I'll have to start blogging about the many crafts that I like to make which I hope someday I get to turn into a part-time at home business for myself. I have no set type of craft I specialize in, I just simply find things and like to try to create them myself. So the "Crafty Creations" tab up on top will soon be filled with some of my old creations in addition to the recent ones I have made. Still deciding if I'll make some tutorials about things I create since I'm terrible in taking pictures of the process, so we'll see.
In addition to the food stuff I blog about, I'll have to start blogging about the many crafts that I like to make which I hope someday I get to turn into a part-time at home business for myself. I have no set type of craft I specialize in, I just simply find things and like to try to create them myself. So the "Crafty Creations" tab up on top will soon be filled with some of my old creations in addition to the recent ones I have made. Still deciding if I'll make some tutorials about things I create since I'm terrible in taking pictures of the process, so we'll see.
Tuesday, August 10, 2010
August 2010 Menu Plan
It's already the 10th of August and I haven't created or completed a menu plan for this month. With a few blips from last month and with my husband being out of town during the first weekend of this month last months menu it a little all over the place.
July Meals #15-#18 I should have included as August's meals instead. I have to transfer the unmade meals for this months meals with some minor changed and add a few new ones to it which I haven't even thought up yet. Totally slacking on my part, got a few projects going on that I've been putting this off. So for now here's the "completed" menu and I'll put a revision when I have the chance.
AUGUST MENU PLAN
July Meals #15-#18 I should have included as August's meals instead. I have to transfer the unmade meals for this months meals with some minor changed and add a few new ones to it which I haven't even thought up yet. Totally slacking on my part, got a few projects going on that I've been putting this off. So for now here's the "completed" menu and I'll put a revision when I have the chance.
AUGUST MENU PLAN
- Easy Tuna Noodle Casserole
- Chili
- Sweet n Sour Pork Spareribs
- Baked Chicken w/ Cream of Mushroom Gravy
- Chinese Roast Chicken
- Meat Jun
- Baked Miso Salmon
- Shoyu Pork
- Chicken Alfredo w/Gnocchi
- Chop Chae
- Szechwan Ribs w/Mongolian Marinade
- Thai Coconut Shrimp
- Baked Chicken w/Gravy
- Beef Wellington
- Mushroom Risotto w/Italian Sausage
- Chicken Masala w/Rodi Chapati
- Baby Back BBQ Ribs
Monday, August 9, 2010
July 2010 Meal #15: Chicken, Mushrooms, & Zucchini REPLACED W/Baked Chicken w/Cream of Mushroom Gravy
I've been slacking off a bit on the menu especially since my husband went to Las Vegas over the weekend to coach for his semi-pro football team. My much postponed Meal #15 of Chicken, Mushrooms, & Zucchini got replaced by Baked Chicken w/Cream of Mushroom Gravy. This was a last minute decision since the veggies for the original meal had rotted and I had to think of an alternative. So here came cream of mushroom soup and dry onion soup mix to the rescue! Thanks goodness I have these staples in my pantry, which reminds me I used up the last of the onion soup mix.
So this is pretty much a spin off of Oven Baked Chicken and I just modified to have the cream of mushroom gravy instead of regular chicken gravy. It turned out really good and will likely use this recipe again. Here's my last minute concoction for me to share.
BAKED CHICKEN W/CREAM OF MUSHROOM GRAVY
Ingredients:
3 lbs. boneless skinless chicken thighs
3 cans condensed cream of mushroom soup
1 pkg. Lipton Onion Soup mix
2 cups flour
1 tbsp.garlic salt
1 tsp. pepper
1 tsp. paprika
3 tbsp butter or margarine
Directions:
Preheat oven to 400 degrees. While oven is heating up add butter/margarine into 13x9 baking pan and let butter melt to help coat pan. Mix flour, garlic salt, pepper, and paprika. Coat chicken evenly on both sides. Layer chicken evenly into heated baking pan and bake chicken for 20 minutes. Turn chicken over and bake another 20 minutes. Mix soups and pour over chicken and bake another 20 minutes.
This was really good over a bed of hot rice. My 2 year old liked it alot.
So this is pretty much a spin off of Oven Baked Chicken and I just modified to have the cream of mushroom gravy instead of regular chicken gravy. It turned out really good and will likely use this recipe again. Here's my last minute concoction for me to share.
BAKED CHICKEN W/CREAM OF MUSHROOM GRAVY
Ingredients:
3 lbs. boneless skinless chicken thighs
3 cans condensed cream of mushroom soup
1 pkg. Lipton Onion Soup mix
2 cups flour
1 tbsp.garlic salt
1 tsp. pepper
1 tsp. paprika
3 tbsp butter or margarine
Directions:
Preheat oven to 400 degrees. While oven is heating up add butter/margarine into 13x9 baking pan and let butter melt to help coat pan. Mix flour, garlic salt, pepper, and paprika. Coat chicken evenly on both sides. Layer chicken evenly into heated baking pan and bake chicken for 20 minutes. Turn chicken over and bake another 20 minutes. Mix soups and pour over chicken and bake another 20 minutes.
This was really good over a bed of hot rice. My 2 year old liked it alot.
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