Archive for the ‘37000 Vegetable Dish’ Category

08/01/2011 キャベツと牛肉の蒸しあわせ

Monday, August 1st, 2011

材料

  • 113.5g 牛ひき肉(次回は、さっと湯通しして、あくをぬいておく。)
  • 少々 植物油
  • 1/4玉 (正味 161.6g) キャベツ、あらく きざむ
  • 1/2TBS 水
  • 少々 塩・こしょう

手順

  1. ひき肉を油でよくいため 耐熱容器にあけておく。
  2. キャベツをその上にひろげてのせる。
  3. 水を加える。
  4. 少々、塩コショウをふる。(ここでは、いれすぎないように。)
  5. (空気穴をすこしあけて)ラップをして、MW(1.6kw) 6分、 まぜて、MW 1分。
  6. きっちり、穴をあけずにラップをして、30分ほどそのまま蒸らせる。(暖かいところ、MWオーブンの中などにおいておくとよい。)
  7. 食べる直前に塩コショウで味をととのえる。

コメント

REF: Fried Cabbage Stew, BIBLIOGRAPHY:Book200

PUEBLO,NAVAJOの伝統郷土料理

オリジナルの1/4量、牛肉角ぎりー>ひき肉、LARD->植物油、オーブントップでやるのをMWにかえたため、本来のこのレシピの主旨をかえてしまったが、まあまあたべれる。

肉くさいので、最初に、ひき肉をさっとゆでて、あくとくさみをぬいたほうがよかったとおもう。

STEP4で塩コショウいれすぎたので、少々からめになった。反省。

 

03/29/2011 Snow Pea

Tuesday, March 29th, 2011

Ingredients:

  • Snow Peas, fivers removed, MWP (with a little water, covered with paper towel, cover with MW vented cover, MW (1.6 kw) for 5 min, drain.)
  • salt
  • pepper
  • MSG
  • butter

Procedures:

Mix everything together while Snow Peas are still hot.

03/29/2011 Chicken Curry Rice

Tuesday, March 29th, 2011

Ingredients: 3 servings

  • Vegetable oil
  • Chicken Breast, sliced very thin
  • onions, cut
  • carrots, sliced thin
  • Bell Peppers, cut
  • 425 cc water
  • (3 pieces x 21 g )House Vermont Curry Roux (Hot), sliced thin
  • ———————–
  • Cooked Rice

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry chicken and onions until cooked.
  3. Add carrots and bell peppers and stir fry.
  4. Transfer it to the Pyrex 2 QT Casserole Dish.  Add water.  MW (1.6kw) uncovered, for 14 min.
  5. Add Roux, mix well until Roux is melted completely.
  6. MW covered, for 30 sec.
  7. Serve with cooked rice.

03/29/2011 Salad

Tuesday, March 29th, 2011

Ingredients:

  • lettuce, torn
  • Colby and Monterey Jack Cheese, sliced
  • carrots, chopped
  • Daikon Radish, chopped
  • Dressing
    • 1/2 TBS soy sauce
    • 1/2 TBS white sesame paste (ground white sesame to creamy texture)
    • 2 TBS vinegar
    • 1 tsp canola oil
    • 1 tsp sugar

Procedures:

Toss everything together.

03/28/2011 Chanpuru

Monday, March 28th, 2011

Ingredients: 4-5 servings

  • some vegetable oil
  • pork, sliced thin
  • 1 package Firm Tofu, drain and cut in chunks
  • 2 stalks squash, remove seeds, slice
  • 1/2 stalk yellow squash, remove seeds, slice
  • 5 packages: 75 g らくちんちゃんぷるーごーやー (sauce for Goya Chanpuru)
  • 5 eggs, beaten

Procedures:

  1. In a skillet, heat the oil, stir fry pork.  Add Tofu and stir fry until it slightly browns.
  2. Add squash and yellow squash, cook.
  3. Add Goya Chanpuru Sauce and stir.
  4. Add Eggs and stir fry.

Comments:

Reference: Instruction for the らくちんちゃんぷるーごーやー, 株式会社 赤マルソウ AR、http:/www.akamarusou.co.jp

Chanpuru is Okinawa cuisine, Tofu and Bitter Squash Stir Fry.

Substitutions; Bitter Squash -> Squash and Yellow Squash

The Sauce consists of Dashi, soy sauce, yeast, starch, etc. 

 

03/28/2011 Salad

Monday, March 28th, 2011

Ingredients: 1 serving

  • lettuce, torn
  • Coby and Monterey Jack Cheese, sliced
  • Carrots, chopped
  • Daikon Radish, chopped
  • Raisins
  • Dressing (for 1 person)
    • 1/6 tsp Mustard
    • 1/2 TBS vinegar
    • 1 TBS canola oil
    • salt
    • pepper

Procedures:

Mix all together.

03/27/2011 Salad

Sunday, March 27th, 2011

Ingredients:

  • lettuce, torn
  • Daikon Radish, chopped
  • Carrot, chopped
  • Cashew, diced
  • Colby and Monterey Jack Cheese, sliced
  • Dry Fruit
  • Dressing: (2 servings)
    • 2 tsp Umesho Extract (Pureed Umeboshi Pickles + soy sauce)
    • 1 tsp sugar
    • 1 TBS canola oil
    • 1 TBS vinegar
    • 1/2 tsp ground roasted sesame

Procedures:

Toss all together.

03/25/2011 Salad

Friday, March 25th, 2011

Ingredients:

  • lettuce, torn
  • carrots, cut small
  • Daikon Radish, cut small
  • Mozzarella Cheese, shredded
  • Dry Tropical Fruit
  • Cashew nuts, diced
  • Dressing:
    • 1/2 tsp Korean Red Chilli Bean Paste
    • 1 TBS vinegar
    • 1 TBS sesame oil
    • 2 tsp sooy sauce
    • 1/2 tsp sugar

Procedures;

Toss everything together.

03/23/2011 Swiss Chard Cream Soup

Wednesday, March 23rd, 2011

Ingredients:

  • 2 TBS Knorr Cream Soup Base
  • 40 cc milk
  • 200 cc water
  • Swiss Chrad, MWP, cut

Procedures:

  1. Mix Soup Base and milk.  Add water and mix.
  2. MW it until thick.
  3. Add Chard and mix.

03/22/2011 Chive Fried Rice

Tuesday, March 22nd, 2011

Ingredients:

  • vegetable oil
  • turkey ham, cut small
  • garlic chive, cut
  • eggs, beaten
  • cooked rice
  • ————————————–
  • salt
  • pepper
  • soy sauce
  • MSG
  • oyster sauce
  • ground red pepper

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry ham and chive.
  3. Move the ham and chive to the edge, stir-fry eggs in empty space in the skillet.
  4. Stir togegher
  5. Add cooked rice, and stir fry.
  6. Add the remaining seasonings.