I have not been creating recipes these past few days because, well, I’ve been creating photos. Of course many of these are food-related because what do I love more than experimenting with my camera, and food, and the friendly faces in my life? Little else.
On a side note, I have been very much enjoying black rice as of lately. One, its color is beautiful. And two, it has a flavor all in its own that begs to be saved with delicate seasoning. Here, I sautéed mustard greens in a bit of olive oil and garlic, then gave them a chop before adding to a big bowl of cooked black rice. I seasoned this with toasted sesame oil, soy sauce, and red chili pepper flakes, and cracked a fried egg on top. If you plan to recreate, salt and pepper, to your taste, and throw some cilantro in too, as I did, if you please. Hot sauce would really seal the deal.
I can’t seem to kick my iced coffee habit. The days are nearing a blustery 40 degrees, and I’m still walking out of my local cafe with ice in my java. My hands are cold, my nose is red, my coffee is staring up at me like, “girl, what were you thinking? Now I’m cold too.”
What can I say. I like high fives. I like to ride my bike. I like my coffee over ice. All year around.
Sushi, on the other hand, is not something I always reach for as wintery weather sets in. It’s by far one of my favorite meals to grab during the summer. But this time of year, it often gets ousted for soup.
Bowls like these, however, combine the best of two worlds. Fresh veg, rice and nori, all wrapped up in a warm package. Feel free to add other sushi favorites, like avocado, sesame seeds, and maybe even a splash or two of rice wine vinegar into the cooked grains. This is essentially a free-form salad, inspired by Asian flavors, not entirely adherent to sushi. The bowl is what you make of it, my friends.
The last time I went to my sister’s house, she sent me home with a five-pound bag of miso. Three little kids in the house she can handle, but ten pounds of miso, that’s what she calls a struggle. Guess that’s what you get when you order miso from the Internet.
Good thing she’s down to five pounds now, and I’m fortunately up five of my own. What would I do without a handheld weight of miso?
Here’s what I am doing with it: Miso Marinated Salmon. After you get the ingredients assembled, this becomes such a simple recipe to execute. Slightly (but only a pinch) sweet and a little salty, this becomes a transformative marinade for salmon. I’m itching to try it out on tofu or on some other protein-based forum.
Though not pictured, I may suggest serving this atop brown rice. You could even snag a Tbsp. or two of the marinade to set aside (before adding the salmon) to drizzle over your rice. That’s an Asian pairing I will be cooking up soon. Considering I’m only ¼ cup down, I think I’ll have plenty of room left for more miso creations.
Any suggestions for how else to use the ingredient?
Click here for recipe…
As promised, another asparagus recipe. With a few pounds picked and stashed in the refrigerator, likely there’s more of these to come too.
This recipe’s one of my favorites, one that I’ve been making for a few years now. Actually, the spring dish was one of my very first kitchen creations, back when I couldn’t tell you the difference between chives and cherries. (“Mom, what in the world are chives and where can I find them for this asparagus recipe I want to make?”)
I’ve come quite a long way, as have my recipe developing skills and passion for food. The recipe too has changed a bit over the years…I can’t seem to find the original soy sauce stained sheet I followed back in my early cooking days. But the flavors of that first asparagus dish were memorable enough that I’ve been able to recreate a similar dish, one that yields an addicting way to eat asparagus.
I’ve substituted chives in this recipe with onion grass, simply because I have a ton of it freely growing in my back yard. (My cat uprooted the chives I once had growing in a pot…Someone must have mistakenly told him it was a bathroom…). While the flavor is a bit different, both work equally well. So if you don’t have a ton of onion grass, or grass in general, near where you live, or if you aren’t sure of the soil quality, then swap out the wild onions with some store bought or garden grown chives.
Asparagus with Soy Asian Vinaigrette
-2 Tbsp. soy sauce
-3 tsp. toasted sesame oil
-4 tsp. Dijon mustard
-1 Tbsp. white wine vinegar
-1 garlic clove, minced
-2 Tbsp. wild spring onions (onion grass), minced
-3 Tbsp. sesame seeds, toasted
-2 lb. asparagus (40-45 medium-sized stalks)
In a small bowl, whisk together first 5 ingredients. Steam asparagus until tender, 5-7 minutes. Toss with vinaigrette. Sprinkle sesame seeds and chives on top. Serve.