tag:blogger.com,1999:blog-84403422407853565452024-02-20T07:42:52.621-06:00Delicious FoodzRobinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8440342240785356545.post-49090656808478353752009-02-25T16:20:00.003-06:002009-02-25T16:29:25.900-06:00Whole Wheat Sandwich Bread<a href="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-02-25/IMG_1377.jpg"></a><br /><br /><div><a href="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-02-25/IMG_1375.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 333px; CURSOR: hand; HEIGHT: 313px; TEXT-ALIGN: center" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-02-25/IMG_1375.jpg" border="0" /></a> I think this bread would have risen a bit higher if I had cut a slash in the top of the loaf before baking as the recipe suggests (oops). I haven't found anything this bread doesn't taste great as - garlic bread, breakfast toast, sandwiches...</div><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 302px; CURSOR: hand; HEIGHT: 222px; TEXT-ALIGN: center" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-02-25/IMG_1377.jpg" border="0" /><br /><div></div>Recipe and some other great artisan bread ideas here: <a href="http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx">http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx</a><br /><br /><br /><div></div>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-35950176222537231972009-02-25T10:17:00.002-06:002009-02-25T10:26:22.356-06:00Spicy Veggie Soup<a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_1372.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 382px; CURSOR: hand; HEIGHT: 242px; TEXT-ALIGN: center" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_1372.jpg" border="0" /></a> I served this soup with quinoa cooked in coconut milk and slices of wheat bread brushed with olive oil, minced garlic, and lemon juice warmed in a 300 degree oven for about 30 minutes.<br /><div><br />Olive oil<br />2 jalapeno peppers<br />1/2 cup chopped onions<br />2 cloves garlic, minced<br />2 pounds fresh spinach, washed and chopped<br />One 14-ounce can unsweetened coconut milk<br />6 cups peeled and chopped winter squash<br />(Hubbard, Kabocha, butternut, etc.)<br />.75 pound fresh or frozen, thawed okra,<br />chopped<br />1 teaspoon dried thyme<br />4 green onions, chopped<br />2 Tablespoons chopped fresh cilantro<br />2 cups vegetable stock<br />2 teaspoons ground black pepper<br />Juice of one lemon<br /><br />Heat a large soup pot and coat lightly with oil. Cut a small slit in the peppers and sauté with the onions and garlic for about 12 minutes, until soft.<br /><br />Add the spinach, coconut milk, squash, okra, thyme, green onions, cilantro, half the lemon juice, and water. Bring to a boil on high. Reduce heat to medium-low and allow to simmer, covered, until all ingredients are tender, about 15-20 minutes.<br /><br />Remove from heat and add pepper and remaining lemon juice. I puree the whole mixture into soup, but you could also leave it as is. </div><div><br /><br />Total calories per serving: 142 Fat: 9 grams<br />Carbohydrates: 13 grams Protein: 6 grams<br />Sodium: 86 Fiber: 6 grams<br />Good source of iron</div>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-82783491342000122772009-02-25T08:06:00.005-06:002009-02-25T16:19:17.452-06:00Planning MealsThis week I thought I would give an example of how I plan my meals, and add pictures of each meal as I cook it. I plan meals based on simple guidelines - usually the goverment's "mypyramid" food guidelines.<br /><br />For us, that would be...<br /><br /><strong>Chris<br /></strong>2 cups fruit<br />6 oz. meat, beans, or nuts<br />3 cups vegetables<br />3 cups dairy<br />7 oz. whole grains<br /><br /><strong>Robin</strong><br />2 cups fruit<br />5.5 oz meat, beans, or nuts<br />2.5 cups vegetables<br />3 cups dairy<br />6 oz. whole grains<br /><br />...and here are the meals I planned for this week:<br /><br /><br /><strong>Meals (lunch and Dinner)<br /></strong>Quinoa chicken (4 servings)<br />Red cabbage<br />Grilled corn on the cob<br /><br />Moroccan Eggplant with Garbanzo beans (4 servings)<br />Grilled pineapple<br /><br />Lentil Hazelnut Patties (6 servings, freeze 10 patties for later)<br />Cabbage Salad<br /><br />Spicy Veggie Soup (6 servings)<br />Toasted garlic bread or naan<br />Coconut quinoa<br /><br />Herbed Leg of Lamb (8 servings)<br />Cold Curried Apple Soup (4 servings)<br />Baked Yams<br /><br /><strong>Meals (Breakfast)<br /></strong>Banana/strawberry/hemp/yogurt smoothie<br />Banana/blueberry/almond butter/yogurt smoothie<br />Toasted bread with raw almond butter + strawberries w/glass of milk<br />Pineapple/orange/banana/hemp/milk smoothie<br /><br />So as you can see, most of our daily fruit and dairy portions come from breakfast. For the rest of the meals, they will probably end up lasting us closer to two weeks. The serving sizes shown are the serving sizes in the recipe, and for us those servings often end up too big and we have more leftovers than planned.<br /><br />When planning vegetable servings, I try to get as many different colors of vegetables in the mix as I can. Dark green, light green, purple, orange, yellow, and red. All the grains in our diet are whole whenever possible. Sometimes that means planning ahead to soak the beans or grains for 24 hours before cooking.<br /><br />For our bread this week I used the artisan bread instructions in the Dec/Jan issue of <em>Mother Earth News. </em>Basically, you create a starter, and use the dough one loaf at a time straight out of the fridge. The longer the starter sits, the more sourdough notes you get in the flavor of the bread. I made a whole wheat sandwich bread this week, pictures + recipe to be posted later this week.Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-23450996045348815172009-02-11T10:54:00.005-06:002009-02-11T12:47:19.794-06:00Whole Grain Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-02-09/IMG_1346.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 563px; height: 422px;" src="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-02-09/IMG_1346.jpg" alt="" border="0" /></a><br /><br />This bread has three steps: The starter, the rise, and the actual baking. It takes about 2 days of inactive time to make - but it doesn't take a lot of work. I like to make this bread every week using whatever leftover cooked grains I have from meals in the past week.<br /><br /><span style="text-decoration: underline;">Starter:</span><br /><p style="margin: 0in; font-family: Calibri; font-size: 11pt;">2 cups cooked whole grains (my favorites are quinoa, amaranth, wheat, and brown rice)<br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">2 cups vegetable stock<br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">2 Tbsp extra virgin olive oil<br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">1 tablespoon Himalayan sea salt<br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">1 tablespoon dry yeast</p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">1 cup whole wheat flour<br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;"> </p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">puree grains and stock in a blender or food processor until creamy. Pour into a large mixing bowl; mix in oil, salt, and yeast. Add enough flour to make the mixture the consistency of cooked . Cover the bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature. Once the dough is fermented, it can be refrigerated for up to a week before using to make bread.<br /></p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;"><br /></p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;"><br /></p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_1327.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 434px; height: 235px;" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_1327.jpg" alt="" border="0" /></a></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;"> </p> <p style="margin: 0in; font-weight: bold; font-family: Calibri; font-size: 11pt;">To make a bread</p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">1/4 cup barley malt syrup, dark honey, or maple syrup<br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">2 cups whole wheat flour</p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">3-4 cups whole grain flours (you can go with just whole wheat here, but I like a combination of buckwheat, amaranth, chickpea, and spelt flours)</p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;"><br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">After the starter ferments, add the syrup to the starter and stir. Add whole wheat flour, stirring it in. Add the rest of the flour gradually, the mixture will be too difficult to stir. Knead it by hand in the bowl and continue to add flour. When dough is less sticky, transfer it to a floured surface and knead 10-15 minutes or until dough is soft and springy, but not too sticky. Wash and dry mixing bowl and oil it. Place dough in bowl, cover and let rise in a warm place 1 1/2 to 2 hours.</p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;"><br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;"> </p> <p style="margin: 0in; font-weight: bold; font-family: Calibri; font-size: 11pt;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_1337.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 451px; height: 478px;" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_1337.jpg" alt="" border="0" /></a>To bake the bread</p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">1 teaspoon water<br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">1 teaspoon barley malt syrup, honey, or maple syrup</p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">1 teaspoon extra virgin olice oil</p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;">course sea salt </p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;">chia or flax seeds (optional)<br /></p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;"><br /></p> <p style="margin: 0in; font-family: Calibri; font-size: 11pt;">Divide the bread into two loaves, and put into oiled pans. Mix water, syrup, oil, and salt in a small cup or bowl and coat the top of each loaf with this mixture. Sprinkle the top of the loaves with seeds (optional). Cover and let rise in pans for 45-60 minutes until doubled in size. If you press the dough and the indentation stays, but the dough still has a little spring, it’s ready to bake. Preheat oven to 350 F. Bake 50-55 minutes. Bread will come out of pans after 5 minutes of cooling. Let it cool 30 minutes before slicing or it will be doughy in the middle. This bread is great spread with some raw honey...mmmmm.<br /></p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;"><br /></p><p style="margin: 0in; font-family: Calibri; font-size: 11pt;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-02-09/IMG_1348.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 327px; height: 245px;" src="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-02-09/IMG_1348.jpg" alt="" border="0" /></a></p>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-74324051041880491502009-02-09T18:07:00.004-06:002009-02-11T13:04:21.518-06:00Raw Yam Chips<span style="font-size:100%;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i17.photobucket.com/albums/b51/faithskies/cooking/IMG_1345.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 472px; height: 354px;" src="http://i17.photobucket.com/albums/b51/faithskies/cooking/IMG_1345.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">This meal has three components: the yam chips, the guacamole, and the spinach dip. The fat in the avocado helps to transport the nutrients from the yams and spinach, so the whole meal works together to give you lots of vitamins and minerals. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >For the yam chips:</span><br /><br /><span style="font-family:arial;">For this recipe, make sure you buy yams and not sweet potatoes. Sweet potatoes will not taste very good prepared this way. I used garnet yams here.</span><br /><br /><span style="font-family:arial;">These chips can be eaten like potato chips or dipped into guacamole, salsa, or queso. They have a little kick to them but it won't light your mouth on fire.</span><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i17.photobucket.com/albums/b51/faithskies/cooking/IMG_1340.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 292px;" src="http://i17.photobucket.com/albums/b51/faithskies/cooking/IMG_1340.jpg" alt="" border="0" /></a><span style="font-family:arial;">The most important part of this process is to get the yam slices as thin as possible - otherwise they won't be crunchy like potato chips. I used a mandolin and cut them to 1/32" each. Having them all the same thickness really helps to get even drying in the dehydrator as well.</span><br /><br /></span><p style="margin: 0in; font-family: arial;font-family:arial;font-size:11pt;"><span style="font-size:100%;">4 yams</span></p> <p style="margin: 0in; font-family: arial;font-family:arial;font-size:11pt;"><span style="font-size:100%;">3/4 cup cold-pressed olive oil</span></p> <p style="margin: 0in; font-family: arial;font-family:arial;font-size:11pt;"><span style="font-size:100%;">1 Tbsp garlic powder</span></p> <p style="margin: 0in; font-family: arial;font-family:arial;font-size:11pt;"><span style="font-size:100%;">1 Tbsp cayenne</span></p> <p style="margin: 0in; font-family: arial;font-family:arial;font-size:11pt;"><span style="font-size:100%;">1 Tbsp himalayan sea salt</span></p> <p style="margin: 0in; font-family: arial;font-family:arial;font-size:11pt;"><span style="font-size:100%;">2 tsp. ground cumin seeds<br /></span></p><span style="font-size:100%;"><br /><span style="font-family:arial;">1. Cut all the yams and lay them out on dehydrator trays</span><br /><span style="font-family:arial;">2. Mix together all other ingredients</span><br /><span style="font-family:arial;">3. Brush all over the yams, making sure to get some spice on each one</span><br /><span style="font-family:arial;">4. Dry at 125 degrees for 14-24 hours, depending on the thickness of the slices. For 1/32" slices, it takes my Excalibur dehydrator about 12 hours to try 9 trays. For 1/8" slices, it takes about 24 hours and they aren't quite as crispy.</span><br /><br /><span style="font-weight: bold;font-family:arial;" >For the guacamole:</span><br /><br /><span style="font-family:arial;">This is not a traditional guacamole, but it is my favorite. Making your own recipe would be fine too, just make sure all the ingredients you use are raw.</span><br /><br /><span style="font-family:arial;">1 avocado</span><br /><span style="font-family:arial;">2 cloves of garlic, pressed</span><br /><span style="font-family:arial;">himalayan sea salt, to taste</span><br /><br /><span style="font-family:arial;">cut the avocado in half, remove the pit, and scoop out the insides with a spoon. Mash the avocado to the desired consistency with a fork, then mix in the garlic and salt, to taste. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >For the spinach dip:</span><br /><br /><span style="font-family:arial;">This is an indian spinach dip, so it doesn't have any of the fatty cheese or sour cream you might find in the traditional variety.</span><br /><br /></span><p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"><span style="font-size:85%;"> <span style="font-size:100%;"> 10 oz. spinach, washed and chopped</span><br /></span></span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> 1/4 cup of red bell peppers, chopped</span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> 1 1/2 cloves garlic</span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> 1/2 tsp. vegetable stock</span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> 1 tsp. cumin seeds</span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> 1 tsp. of Garam Masala</span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> 1 tsp. garlic powder<br /></span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> 1/2 cup cooked lentils or chickpeas<br /></span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> squeeze of lemon juice<br /></span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> salt and pepper to taste<br /></span></p> <p style="margin: 0in;font-family:arial;font-size:8.25pt;"><span style="font-size:100%;"> 1/4 cup green onions, chopped<br /></span></p> <p style="margin: 0in;font-family:arial;font-size:11pt;"><span style="font-size:100%;"> </span></p> <p style="margin: 0in; color: rgb(255, 102, 0);font-family:arial;font-size:8.25pt;"><span style="font-size:100%;">Directions:</span></p><br /><span style=";font-family:arial;font-size:100%;" >Blend all ingredients together in a blender or food processor.</span><br /><p style="margin: 0in;font-family:arial;font-size:11pt;"><span style="font-size:100%;"> </span></p> <span style="font-size:100%;"><br /></span>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-50302667682970364882009-02-09T17:30:00.003-06:002009-02-11T10:49:36.427-06:00Raw Buckwheat Cereal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i17.photobucket.com/albums/b51/faithskies/cooking/IMG_1334.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 463px; height: 239px;" src="http://i17.photobucket.com/albums/b51/faithskies/cooking/IMG_1334.jpg" alt="" border="0" /></a><br />Buckwheat is a fruit seed related to sorrel and rhubarb. They have 154 calories per cup and are rich in manganese, triptophan, and magnesium. Prepared raw this way took 2 days, but only about 10 minutes of total active time. You can eat it just like you would cheerios or grape nuts, but with many more health benefits.<br /><br />First, soak the buckwheat groats in water overnight. They absorb a lot, so check on them a few times and add more water if necessary.<br /><br />The next day, drain the buckwheat in a colander, and spread on dehydrator sheets to dry. Dry for 7-9 hours at 105-110 degrees. Store in an airtight container.<br /><br />Serve with milk, cinnamon, nutmeg, and dried fruit.<br /><br />I can't eat more than 1/4 of a cup for breakfast and it keeps me full all day long - it's hard to eat lunch!Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-69818711532298320702009-01-25T09:54:00.007-06:002009-01-25T10:03:28.735-06:00Nutty Cinnamon Quinoa<a href="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-01-25/IMG_1285.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 387px; CURSOR: hand; HEIGHT: 336px" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-01-25/IMG_1285.jpg" border="0" /></a><br /><div><a href="http://i213.photobucket.com/albums/cc200/chrislehr07/2009-01-25/IMG_1285.jpg"></a><br /><br /><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>Serves 4</div><div><br />1 cup organic 1% low fat milk<br />1 cup water<br />1 cup quinoa</div><div>2 cups fresh blueberries<br />1/2 teaspoon ground high-oil cinnamon or 1 tsp. regular cinnamon<br />1/2 cup chopped walnuts<br />4 teaspoons raw organic agave nectar</div><br /><div>Bring milk, water and quinoa to a boil in a medium saucepan over high heat. Reduce heat to medium low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand 8-10 minutes (don't uncover it!!). Stir in blueberries and cinnamon; transfer to 4 bowls and top with the toasted walnuts. Drizzle 1 teaspoon agave nectar over each bowl. </div></div>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-45489601506678401932008-10-17T10:25:00.003-05:002008-10-17T12:14:14.405-05:00Pumpkin Curry<div><a href="http://i17.photobucket.com/albums/b51/faithskies/P1010451.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i17.photobucket.com/albums/b51/faithskies/P1010451.jpg" border="0" /></a><br /><br /><strong>Ingredients</strong><br />2 lbs. pumpkin, cut into 1-inch cubes<br />2 tsp. turmeric<br />2 tsp smoked paprika<br />4 cups chicken broth (can use water if you want to keep the recipe vegetarian)<br />1 cup coconut milk<br />10 oz. freshly grated coconut<br />3 tsp. cumin seeds<br />2 Tbsp. sunflower oil<br />2 tsp. black mustard seeds<br />2 tsp. curry<br />3 small red chiles, split in half lengthwise (I used red fresno)<br /><br /><strong>Preparation</strong><br /><br />To make Curry:<br /><br /><br /><a href="http://i17.photobucket.com/albums/b51/faithskies/P1010447.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://i17.photobucket.com/albums/b51/faithskies/P1010447.jpg" border="0" /></a>You don't have to make your own curry, but the store bought stuff loses its potency very quickly so make sure if you buy a mix that it is fresh.<br /><br />You can use all kinds of spices in this. I used cinnamon, cumin seeds, cardamom seeds, dried arbol chiles, turmeric, paprika, nutmeg, white peppercorns, black sesame seeds, poppy seeds, and chili powder. Grind in a mortar and pestle until fine.<br /><br />To make shredded coconut:<br /><br />Open the coconut by hitting it with the tang of your chef's knife. Drain out the coconut water and save for another use.<br /><br />Cover the coconut with a towel and use a hammer to break it into smaller pieces. Bake in a 400 degree oven for 10 minutes, then use a knife to peel the husk off of the meat. Shred in a food processor.<br /><br />For the pumpkin curry:<br /><br />put the cubes of pumpkin in a saucepan and cover with the chicken broth or water and coconut milk. Add the turmeric and paprika. Boil for 15-20 minutes or until the pumpkin is fork tender.<br /><br /><br /><a href="http://i17.photobucket.com/albums/b51/faithskies/P1010450.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://i17.photobucket.com/albums/b51/faithskies/P1010450.jpg" border="0" /></a>Grind coconut with the cumin seeds, then add it to the pumpkin along with the curry spice and simmer for 15-20 minutes, or until the coconut is tender.<br /><br /></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div><a href="http://i17.photobucket.com/albums/b51/faithskies/P1010448.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://i17.photobucket.com/albums/b51/faithskies/P1010448.jpg" border="0" /></a>Next, combine the chiles and mustard seeds in a saucepan with the oil and cook at medium high heat for 3-5 minutes.<br /><br /><br /></div><div> </div><div> </div><div> </div><div> </div><div><br /><br /><br />Add this to the pumpkin, season with salt, turmeric, and paprika to taste. Use an immersion blender to roughly puree the pumpkin (or just use a regular blender or food processor to puree in batches).<br /><br />Top with steamed long grain rice and serve. </div>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-12680188838634969872008-07-28T20:45:00.007-05:002008-07-28T21:17:51.001-05:00Beef Stuffed Zucchini Tagliatelle with Shiitake Mushrooms and Prosciutto San Danielle in Carbonara Sauce<a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0809.jpg" target="_blank" width="800" height="600"><img style="WIDTH: 400px; HEIGHT: 300px" height="300" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0809.jpg" border="0" /></a><br /><br />First, you make the pasta dough by combining 7 oz. of flour with two eggs. Use a fork to slowly incorporate the flour into the eggs, then knead for about 10 minutes until the dough is smooth and elastic. Coat with a little olive oil and let rest for 20 minutes.<br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0795.jpg" target="_blank"><img style="WIDTH: 400px; HEIGHT: 300px" height="300" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0795.jpg" border="0" /></a><br /><br />While the pasta is resting, make your carbonara sauce. You'll need 4 egg yolks, a half cup of grated parmesan, and a little less than a half cup of cream. Whisk it all together and it should look something like this:<br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0793.jpg" target="_blank" width="800" height="600"><img style="WIDTH: 400px; HEIGHT: 300px" height="300" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0793.jpg" width="800" border="0" /></a><br /><br />For the zucchini, I sliced them into thirds and used a tomato corer to hollow them out. Then I ran the tomato corer down the sides of the zucchini to make the little lines on the outside.<br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0796.jpg" target="_blank" width="800" height="600"><img style="WIDTH: 400px; HEIGHT: 300px" height="300" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0796.jpg" width="800" border="0" /></a><br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0797.jpg" target="_blank" width="800" height="600"><img style="WIDTH: 400px; HEIGHT: 300px" height="300" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0797.jpg" width="800" border="0" /></a><br /><br />To make the stuffing, I combined bread crumbs, ground beef, garlic, a little white onion, chopped fresh basil, cream, ricotta cheese, the chopped insides of the zucchini, and salt and pepper. Pack it into the hollow zucchini and put in the oven at 375 degrees for 10 minutes on each side.<br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0803.jpg" target="_blank" width="800" height="600"><img style="WIDTH: 400px; HEIGHT: 300px" height="300" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0803.jpg" width="800" border="0" /></a><br /><br />Roll out and cut your pasta while waiting for the zucchini to cook.Toss pasta in a pot of hot boiling water for about 8 minutes, stirring occasionally so it doesn't stick together.Take 2 thick slices of prociutto and chop with 3 cloves of garlic. Saute in olive oil at moderately high heat. When the fat renders from the prociutto, chop or thinly slice a couple handfuls of shiitake mushroom caps and throw those in the pan. Add about 3/4 cup of white wine and cook, stirring, until all liquid is absorbed. Then drain the pasta and toss it with the mushroom/prociutto mixture.<br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0804.jpg" target="_blank" width="800" height="600"><img style="WIDTH: 400px; HEIGHT: 300px" height="300" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0804.jpg" width="800" border="0" /></a><br /><br />By now your zucchini should be out of the oven. As soon as it is cool enough to handle, slice into thin rounds and brown in the saute pan you just emptied. This will help all the flavors meld as well as give the zucchini filling some color. now put the pasta back in the pan with the zucchini and heat for about a minute, stirring. This is just to even out the temperature. Place in a serving dish, cover with carbonera sauce, and serve.<br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0812.jpg" target="_blank" width="800" height="600"><img style="WIDTH: 400px; HEIGHT: 300px" height="300" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0812.jpg" width="800" border="0" /></a>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-25825349134444888222008-07-17T02:04:00.002-05:002008-07-17T02:07:11.353-05:00Robin doesn't add much, but....We have had some AMAZING meals lately:<br /><br /><center>Brisket:<br /><a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0684.jpg" target="_blank"><br /><img src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/th_IMG_0684.jpg" /></a><br /></center><center>SUPER Spicy chicken and pineapple<a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0678.jpg" target="_blank"><br /><img src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/th_IMG_0678.jpg" /></a><br />BBQ Shrimp and Corn<a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0639.jpg" target="_blank"><br /><img src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/th_IMG_0639.jpg" /></a><br />LOBSTER!!!<a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0694.jpg" target="_blank"><br /><img src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/th_IMG_0694.jpg" /></a><br /><br /><br />More BBQ Shrimp!</center><center><a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0631.jpg" target="_blank"><img src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/th_IMG_0631.jpg" /></a><br /></center>Chris Lehrhttp://www.blogger.com/profile/12048658420556993119noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-49003359910207446832008-06-17T11:38:00.002-05:002008-06-17T11:39:46.237-05:00"Taste is an existential, sensual experience. We don't really understand it. Language is what we use for taste, and yet the body goes through this temporal process; there are highs and lows, intesities, durations, complexities. Taste is a very, very complex thing in the body, where it unifies a number of factors."<br /><br />--Mark MillerRobinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-88265121870918548822008-02-06T13:26:00.000-06:002008-02-06T14:35:08.284-06:00Sake Marinated Sea Bass with Coconut Curry SauceThis is a GREAT Thai recipe from epicurious. Since we're landlocked in Austin, Sea Bass is a bit on the expensive side ($20/lb, about .5 lb./person), but you could substitute orange roughy, halibut, or another thick white fish.<br /><br />For the sake marinade:<br /><br />1/2 cup mirin<br />1/4 cup sake<br />1/4 cup tamari or regular soy sauce<br />2 tablespoons yellow miso<br />2 tablespoons rice vinegar<br />1 tablespoon chopped peeled fresh ginger<br />1 tablespoon brown sugar<br />6 6-ounce sea bass fillets (I halved this recipe and only used 2 filets for 2 people)<br />1 tablespoon vegetable oil<br />Steamed white rice<br />coconut-curry sauce (keep reading for the sauce)<br />Chopped fresh cilantro<br /><br />yellow miso paste you will probably have to go to an Asian market for. You can find it in the refridgerated section, and they'll have different colors. Yellow or white miso paste will work.<br /><br />Lemongrass can be found at Central Market in the produce section, but you may be able to pick it up at an asian market as well. Mirin is also called Aji-Mirin, and most grocery stores carry it. Any kind of Sake will work for the marinade. I used a sweet sake.<br /><br />The marinade is easy - just add the first 7 ingredients to the food processor or blender and mix it up. I used liquid aminos in place of the soy sauce. It has nearly the same taste with 16 amino acids and less sodium. Now put the fish in a glass dish and slowly pour in the marinade. You want to marinate the fish for at least 2 hours, turning every 30-45 minutes.<br /><br />In the meantime, make the coconut curry sauce and the rice. If you want to make authentic Thai steamed rice there's a good recipe here: <a href="http://www.templeofthai.com/recipes/jasmine-rice.php">http://www.templeofthai.com/recipes/jasmine-rice.php</a>. I chose to just steam some sushi rice.<br /><br />For the Coconut-Curry Sauce:<br />1/2 cup mirin<br />1/4 cup chopped fresh lemongrass<br />1 tablespoon chopped peeled fresh ginger<br />1/4 cup dry white wine<br />2 cups whipping cream<br />3/4 cup canned unsweetened coconut milk<br />2 teaspoons Thai green or red curry paste<br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0196.jpg" target="_blank"><img style="WIDTH: 344px; HEIGHT: 263px" height="469" alt="Ingredients" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0196.jpg" width="550" border="0" /></a><br /><br />First, you'll want to prepare the lemongrass. Pull off the outer leaves and cut off the bulb. You'll need a sharp knife. Then slice the white part of the stem into thin slices. To chop it, I used the food processor. You can use a knife but make sure to chop it pretty finely.<br /><br />Place mirin, lemongrass and ginger in medium saucepan. Boil until reduced to 1/4 cup. <div align="left"><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0202.jpg" target="_blank"><img style="WIDTH: 326px; HEIGHT: 273px" height="533" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0202.jpg" width="486" border="0" /></a></div>Add wine and boil until reduced to 1/4 cup, about 6 minutes. Add cream and coconut milk. Make sure to stir the coconut milk before measuring, as it tends to separate. Bring to a boil (be careful, it's easy to burn the cream!). Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. (I used red for more color, but green works too). Season sauce to taste with salt and pepper.<br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0204.jpg" target="_blank"><img style="WIDTH: 325px; HEIGHT: 316px" height="614" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0204.jpg" width="601" border="0" /></a><br /><br />Preheat the oven to 400 degrees. When the fish is done marinating, pat dry and sprinkle all sides with salt and pepper. Heat olive oil in a large saucepan at medium-high until almost smoking. Sear the fish for about 2 minutes on the first side. The brown sugar in the marinade will help the fish to caramelize on the edges, giving it a nice golden brown color.<br />Cook the second side for about a minute and then place in the preheated oven. Bake for about 8 minutes,or until the fish is flaky and opaque in the center.Spoon the steamed rice onto the plates and top with fish filets and sauce. Pictured below with Edamame on the side.Yes, the presentation is terrible but I don't really care ;-)<br /><br /><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0207.jpg" target="_blank"><img style="WIDTH: 331px; HEIGHT: 323px" height="609" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0207.jpg" width="609" border="0" /></a>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-43007194260089434952008-02-04T16:47:00.000-06:002008-02-06T13:26:04.319-06:00Wild Mushroom ManicottiAnother healthy recipe from food network:<br /><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28130,00.html">http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28130,00.html</a><br /><br /><div>manicotti shells are kind of hard to find - I got mine at Central Market. It's easy to make your own, I just wasn't feeling up to it yesterday (coming down with the flu).</div><div></div><br /><div>Here's my version of the recipe:</div><div></div><br /><div>Manicotti Stuffing:</div><div>1/2 cup shiitake mushrooms, stemmed and caps sliced thinly<br />6 large manicotti shells<br />Olive oil </div><br /><div>1/2 pound lean ground turkey<br />6 cloves garlic, crushed<br />1/2 small onion, finely sliced</div><br /><div>1 shallot, finely sliced<br />4 ounces jarred roasted red bell peppers, chopped<br />1/2 cup whole milk ricotta cheese<br />1/2 teaspoon sea salt<br />1/2 teaspoon course black pepper<br />Tomato Sauce, recipe follows<br />1/4 cup finely grated Parmesan </div><br /><div>1/2 cup Pecorino Romano, grated<br />Preheat oven 350 degrees F. </div><br /><div>Sauce:<br />Tomato Sauce:<br />1 tablespoon olive oil<br />3 cloves garlic, pressed</div><br /><div>1/2 cup sliced shiitake mushrooms</div><br /><div>1/2 small onion, minced</div><br /><div>1 shallot, thinly sliced<br />1/2 teaspoon dried oregano<br />1 1/2 cups prepared tomato sauce (I used garlic lover's organic tomato sauce)<br /><br />Boil Manicotti shells in salted boiling water for 8-10 minutes, drain, and cool. Make sure to separate them out right away so they don't stick together and tear later. Coat a medium-sized baking dish with olive oil and set aside.</div><div><br />Prepare your ingredients:<a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0196.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0196.jpg" border="0" /></a></div><br /><div><br /><br /></div><br /><div><br /></div><br /><div><br /></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Heat a nonstick pan over medium heat, and coat with olive oil as it is heating. Add ground turkey and brown, breaking it up to cook evenly. <a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0197.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0197.jpg" border="0" /></a>Drain fat from pan. Add garlic and onions and cook until onions are translucent, about 3 minutes. Add mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste. </div><br /><div></div><div></div><div>The turkey doesn't pipe well since it has sliced mushroom and onion in it. I just used my fingers to stuff the manicotti shells by hand. If you make homeade manicotti you can just roll the stuffing up in it like sausage.<br /><br />Place the stuffed manicotti shells in the prepared baking dish and make the sauce.</div><div><br />To make tomato sauce:</div><br /><div>Heat olive oil in a saucepan over medium-high heat. Add garlic, onion, mushrooms, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. </div><div></div><br /><a href="http://s213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/?action=view&current=IMG_0199.jpg" target="_blank"><img style="WIDTH: 292px; HEIGHT: 208px" height="542" alt="Photobucket" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0199.jpg" width="343" border="0" /></a><br /><div>Top the manicotti shells with tomato sauce and then sprinkle Parmesan and Romano cheeses over top. Bake for 25 minutes. Serve .</div><div><br />This recipe also reheats well.</div>Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-11830382468415196712008-01-24T21:32:00.000-06:002008-01-24T22:01:23.240-06:00Orange Roughy with Tomato-Cilantro SalsaThis recipe is from <a href="http://www.epicurious.com/recipes/food/views/103757">Epicurious</a>. It has so much flavor you would never know it's actually a healthy :-)<br /><br /><br /><br />8 plum tomatoes, seeded, diced (about 2 2/3 cups)<br />1 red onion, diced (about 1 cup)<br />1 bunch fresh cilantro, chopped (about 1/2 cup)<br />1/4 cup fresh lime juice<br />2 tablespoons olive oil<br />2 teaspoons minced canned chipotle chilies<br />1/2 teaspoon ground cumin<br />For fish<br />3 tablespoons olive oil<br />6 6-ounce orange roughy fillets (each about 3/4 inch thick)<br />1/2 cup all purpose flour<br />1 pound haricots verts or other slender green beans, trimmed<br />Fresh lemon juice<br />Additional olive oil<br /><br />For the salsa, just throw all the ingredients in a bowl and mix it up, then cover and put in the fridge:<br /><br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/P1010067.jpg" border="0" /><br /><br />The chipotle en adobo sauce gives this salsa a spicyness that kicks in almost as an aftertaste.<br /><br /><br /><br />At this point you'll want to put some water on to boil for the green beans. Add a little salt to the water and stir to dissolve. Throw in the green beans once the water is at a good boil.<br /><br /><br /><br />preheat the oven to 400 degrees.<br /><br /><br /><br />To prepare the fish, put some olive oil in a skillet and turn to medium-high heat. Rinse the fish filets gently under a slow stream of cold water and pat dry. Salt and pepper the fish, then pour a little flour on the cutting board and coat them in flour.<br /><br /><br /><br />Saute the fish until golden brown; be careful flipping them as the fish will start to get flaky and break easily. Once brown, transfer to a baking dish and bake until opaque in the center, about 5 minutes.<br /><br /><br /><br />By now the green beans should be done. I cooked them longer than the recipe said because I didn't want my green beans to be crunchy, just a little crispy. Dump into a small bowl, and put that bowl into a larger bowl of ice water to cool.<br /><br /><br /><br />Get the salsa out of the fridge and let it warm up a little. You want it to be cooler than room temperature, but not cold. Take the fish out of the oven and let them cool a little before removing them from the baking dish. In the meantime, toss the green beans with olive oil and lemon juice.<br /><br /><br /><br />Divide the green beans among plates. Top each plate with a fish filet and put a handful of salsa on top. Enjoy!<br /><br /><br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/P1010072.jpg" border="0" />Robinhttp://www.blogger.com/profile/03884787609198816013noreply@blogger.com0tag:blogger.com,1999:blog-8440342240785356545.post-21254497764545699252008-01-18T18:28:00.000-06:002008-01-18T18:36:23.183-06:00Home Made Tuna Nigiri and Miso<a href="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0162-1.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand" alt="" src="http://i213.photobucket.com/albums/cc200/chrislehr07/Robins%20Cooking/IMG_0162-1.jpg" border="0" /></a><br /><div>Wow. Tuna was under $10 per half pound at the seafood market and we gave it a shot. Good call, it was perfect. It took two trips to the market to get all the miso ingredients right to do it from scratch. Tasted amazing.<br /><br />Miso Soup:<br />4 to 5 cups dashi, recipe follows<br />2 tablespoons brown miso paste, plus more to taste<br />2 tablespoons white miso paste, plus more to taste<br />6 ounces firm tofu, cut into 1/2-inch cubes<br />2 scallions, white and green, thinly sliced on the diagonal<br />2 tablespoons aji mirin (sweetened rice wine), optional<br />In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.<br /><br />DASHI<br />6 cups cold water<br />One 12-inch long piece of kombu, wiped with a damp cloth<br />One .88-ounce/25 grams package shaved dried bonito flakes<br /><br />In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.<br />Yield about 4 to 5 cups<br /><br />Robin will need to post the Sushi rice recipe.<br /><br /></div>Chris Lehrhttp://www.blogger.com/profile/12048658420556993119noreply@blogger.com0