Wednesday, July 26, 2017

Mabo Doufu or Mabo Nasu

2 T. oil (olive, canola, etc.)
2 garlic cloves, finely chopped
1 T. fresh ground ginger
1 medium size onion, finely chopped
4 green onions, finely chopped
3/4 lb. ground beef (or pork)
1 T. to-ban-jan (Korean red chili paste - I've used other Asian chili pastes that works too.)
1 T. sesame oil
1 Japanese eggplant and or zucchini and or tofu and or bell peppers
2 T. sake
1 1/2 tsp. sugar or honey
2 T. water
6 T. soy sauce

1.  Prepare and measure garlic, ginger, onion, green onions.
2.  Slice eggplant lengthwise into 4 strips. Slice horizontally not quarters. Set aside.
3.  In a pan over medium/high hear, add 2 T. oil, garlic, ginger, onions, and half of the spring onions.      Cook for 3 to 4 minutes, until onions are translucent.
4.  Add ground beef and season with a bit of salt and pepper. When the meat is cooked, add to-ban-jan and stir.
5.  Add sesame oil and eggplant (zucchini, bell peppers if desired) and cook for 5 - 7 minutes, until the vegetables are soft and cooked through.
6.  If you add tofu, delicately break it up while mixing it in. Add sake, sugar or honey, 4 T. soy sauce, stir and cook for a couple of minutes. Add the remaining 2 T. soy sauce and spring onions, stir and turn the heat off. Serve over rice.

Friday, July 14, 2017

Delicious Homemade Italian Dressing

Homemade Italian Dressing
Zippy, zesty Homemade Italian Dressing is delicious on salads and makes an excellent it's all-natural and easy to make! You'll never go back to bottled Italian Dressing once you've tasted this.
  • 1/2 cup extra-virgin olive oil OR neutral vegetable oil, such as canola or safflower
  • 1/4 cup white wine vinegar OR red wine vinegar OR a combo of the two
  • 2 tablespoons water
  • 1 to 2 teaspoons honey
  • 1 teaspoon freshly squeezed lemon juice
  • 3 tablespoons freshly grated Parmesan
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon dried parsley
  • 3/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may whisk ingredients together in a bowl, process ingredients in a mini food processor, or blend them in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
The honey mellows out the acidity of the dressing, but you may add more or less, to taste.