homade japanese curry

 1 large onion, chopped

3-4  carrots chopped

2-3 potatoes chopped

2 lb chuck roast or chicken

salt

pepper

2 T. flour

2 T. oil

2 T. butter

8 cups water or beef broth

and 1 recipe of roux 

Home made japanese curry roux: yield 1 cup roux (for one recpie)

9 T. butter

3/4 c. flour

3T. curry powder

3 T. garam masala

3/4 t. cayenne pepper (if you want it spicy)

- in small sauce pan, melt butter over low heat

-when butter is completely melted, add the flour. stir to combine the butter and flour.

- soon the butter and flour will fuse and swell. Keep stirring because the rouz will easily burn. Cook for 15-20 min on low heat

-the roux will become light brown in color

-add garam masala curry powder and cayanne. 

- Cook and stir for 30 second and remove from heat. 

can be sotred in refrigerator for a month or freezer for 3-4 months

Instapot Sekihaun (Japanese Rice and Beans)

 

Sekihaun is a celebratory rice dish from Japan that we fell in love with while living in Tokyo for many years. This is a great Instapot recipe that I found from Chopstick Chronicles. Thank you Chopstick Chronicles! 

• Ingredients:
• 2  cups of glutinous rice
• ▢ 1/4  cup Azuki beans (I like to soak my beans for a couple of hours)
• ▢ 2  ½ cups water
• ▢ 1  tsp  salt


• ▢ Black sesame to sprinkle

    Instructions:

• 1.  Wash the 1/4 cup Azuki beans and drain out the water.
• 2.  Add 2 1/2 cups of water and the Azuki beans to Instapot.
• 3.  Close and lock the lid and set the Instapot.
• 4.  Press "Pressure Cook" then use the + or - button to set 10 minutes.
• 5.  Press "Pressure Level" button to set "Low Pressure".
• 6.  While pressure cooking the Azuki beans, wash
• the glutinous rice and drain the water.
• 7.  When the pressure cooking time is up, release
• the pressure instantly, by pressing "Cancel" on the 
• front panel and then turning the steam release 
• on the lid to "Venting" position. 
• 8. Open the lid and scoop up the water with a
• ladle and pour it back in. Continue this step a
• few times to make sure the color comes out 
• later in the rice.
• 9.  Add the washed rice and the salt. Close and lock
• the lid and set the Instantpot.
• 10.  Press "Pressure Cook" then use the + or - button
• to set 3 minutes and press "Pressure Level" button
• to set "low".
• 10.  When time is up, let the Instapot continue to cook
• using the cooker's residual heat and steam by pressing
• "Cancel" and wait for the pressure to come down naturally
• (takes about 20 minutes).
• 11.  Once all the pressure has released, stir the rice (without
• over-mixing or mashing) then sprinkle black sesame seeds
• on top and serve. 

This yummy Miso Ramen from Just One Cookbook is the best homemade miso ramen that we've ever made. Go to her website since she has lots of details as to how to make it. You can find it at:


homemade-chashu-miso-ramen

Enjoy!

Yummy Stir Fry

Marinate:
2 lb. of thin sliced pork or chicken
4 T. ginger juice (peel and grate fresh ginger, then squeeze)
1 T. sugar
1/4 cup sake (rice wine) or dry white wine
3/4 cup soy sauce

For frying pan or wok:
2 T. avocado oil or high heat olive oil

Vegetables:
1 small head cabbage or 2/3 large head cut into about 2 inch squares
2 shredded carrots
2 onions chopped
3 peppers - green, red, yellow or orange (or a mixture of any color) cut into 2 inch squares

Preparation:

1. Marinate pork or chicken for at least 10 minutes, turning over occasionally.
2. Cut the vegetables.

Cooking and Serving
1.  Heat frying pan or wok with 1 tablespoon oil over high heat, pour in the meat mixture and saute meat until half-done stirring from the beginning to prevent pieces from sticking together.
2.  Add the chopped onions to the meat and cook for a few minutes until mostly done before adding the rest of the vegetables.
2.  Dump in all of the remaining chopped vegetables and stir-fry over high heat until the vegetables are crispy cooked. Do not overcook.
3. Serve with rice.

Note: For a smaller serving, cut everything in half.
Use organic ingredients whenever possible.

Katsudon

This is not my picture. When I make it next, I'll add my picture of the Katsudon.

This is really tasty. Enjoy!

Stir fry until mostly done in about a tablespoon of avocado oil:
1 thin sliced onion
2 julienne sliced carrots

Add and cook until onions and carrots are mostly done:
1 cup water
1/4 cup sugar
1/2 cup soy sauce
1/4 cup mirin

Lay chickenkatsu or tonakatsu on veggies. (See recipe at bottom of this recipe.)

Pour 3 beaten eggs over the chicken and veggies.

Put lid on and cook for about 2 minutes.

Serve over rice.

Yummy!!

To make chicken katsu or tonkatsu:

chicken breasts (butterflied or cut it in half if it's a large piece)
or boneless lean pork chops (I don't have a specific amount to use, maybe 4-6 breasts or chops?)

Dip meat in a mixture of:
1/2 cup flour
1/2 tsp. salt
1/2/ tsp. pepper

Next dip the meat in:
2 eggs
1 tablespoon milk

Last dip the meat in:
1 cup of Panko (Japanese dried breadcrumbs)

Deep fry in avocado oil for a few minutes until done.

Carrots and Burdock Root (Kimpira-Gobo)

We love this recipe for a side dish. It's not only tasty, but it is healthy. Burdock root is an anti-parasite vegetable.... meaning it helps keep parasites out of the body. 

Ingredients: (for 4 persons)
3/4 burdock root (5 ounces 140 grams)
1/2 carrot (2 ounces/60 grams)
1 1/2 Tablespoons sesame oil
1/2 Tablespoons (or 1 1/2 tsp.) of honey
1/2 Tablespoon (or 1 1/2 tsp.) mirin
1 Tablespoon soy sauce
4 Tablespoons dashi
Red pepper flakes
White sesame seeds

Instructions:

1.  Wash burdock root and scrape off the thin, brown skin with back of knife. Cut into 2-inch (5 cm) matchsticks or grate burdock root with a large grater.

2.  Pare carrots and cut into strips of the same length and thickness as the burdock or shred with a large grater.

3.  If your sesame seeds are not already roasted, roast them in a dry skillet over low heat, stirring constantly to prevent burning. When seeds begin to pop, transfer to a dry bowl.

4.  Drain burdock and pat dry with paper towel.

5.  Heat sesame oil in saucepan. Saute burdock and carrots over high heat. Add honey, mirin, soy sauce, and dashi and reduce heat to medium.
Cook until all liquid is absorbed. Add as much crushed red pepper flakes and sesame seeds as you want and mix well.

6.  Place in a bowl, arranging into a mound.

Note: You may use a peeler to pare the burdock instead of scraping with the back of a knife, but this removes the full flavor of the vegetable which lies just under the skin.

Adding pork strips will make the dish more zesty. Similar dishes can be prepared by substituting lotus root, potato, green pepper, or celery for the burdock.

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.

Candied Japanese Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: Serves 2

Ingredients:

• 11 oz. (300g) Japanese sweet potato
• 3 Tbsp. vegetable oil
• 5 Tbsp. sugar
• 1/4 tsp. soy sauce
• 1/4 tsp. rice vinegar or lemon juice
• 1 tsp. roasted black sesame seeds

Instructions:

1. We don’t peel the skin of sweet potato so wash carefully.

2. Cut diagonally while rotating the sweet potato a quarter between cuts. This Japanese cutting technique is called “Rangiri”.

3. Soak in water for 15 minutes to remove starch. Change the water a few times.

4. Wrap the frying pan’s lid with kitchen cloth. This is to prevent condensation on the lid dripping into sweet potatoes while cooking.

5. Do not heat the frying pan yet. Add sugar, oil, soy sauce and rice vinegar in the pan and combine all together.

6. Dry the sweet potatoes completely with paper towel and place in the pan.

7. Cover with the lid and turn on the heat to medium.

8. When you hear bubbling sound from the pan, turn the heat to low to medium-low, and set timer for 2 minutes. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.

9. Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly (I personally prefer it a bit tougher than completely soft texture). Now transfer to the serving plate/bowl and sprinkle black sesame seeds.

Notes

* Vinegar or lemon juice helps the sugar from hardening when it cools down.

yakisoba sauce

Yakisoba is a Japanese dish that is similar to chow mien. There is meat, veggies all stir fried with noodles. The noodles you by in the store usually come with a powder packet for the yakisoba flavor. I have been searching and searching for a recipe to replace the MSG loaded packets, but can't ever quite get the same taste!! Well, this is a recipe that I made up combining a bunch of recipes and things that I wanted in it and it finally came out the way I wanted! This is as close to the packet as I have ever had!

3 T. Ketchup
3 T. soy sauce
1 T. Bulldog sauce (tonkatsu sauce: if you don't have access to this, skip it, it just wont taste quite the same)
splash of Worcestershire
1/2 t. sesame oil
1 t. sake
1/4 t. garlic chili sauce (the spicy red sauce by seracha in the store. if you don't have this, you can use hot sauce)
grated fresh ginger (I did about 20 grates...)
1 t. minced garlic

At the end of mixing, add more of whatever to taste!

Beef Tomato

This is a fabulous, quick, one-dish meal using thin sliced beef and fresh garden tomatoes and peppers. This will become one of your favorite recipes.  Enjoy!

1 lb.        beef flank or boneless sirloin steak
1 T.        oil
1 tsp.      cornstarch
1 tsp.      salt
1 tsp.      soy sauce
1/2 tsp.   thyme

3             small tomatoes
2             medium green peppers
1             medium onion
1/4          cup chicken broth
2 T.        cornstarch
2 T.        soy sauce
1 tsp.      sugar

3 T.        vegetable oil
1 tsp.      grated ginger
1 tsp.      finely chopped garlic

2 T.        vegetable oil
1/2 cup   chicken broth

1.   Slice meat into 1" strips - 1/8" thick
2.   Combine beef, 1 T. veg. oil, 1 tsp. cornstarch, 1 tsp. salt, 1 tsp. soy sauce and refrigerate.
3.   Cut each tomato into 8 wedges.
4.   Mix 1/4 cup chicken broth, 2 T. cornstarch, 2 T. soy sauce & sugar.
5.   Heat wok and add 3 T. veg. oil. Add onion, ginger root, garlic and stir fry until garlic is light brown.
6.   Add beef and stir fry for about 3 minutes.
7.   Remove from wok and clean out.
8.   Add 2 T. oil. Add tomatoes and stir fry 30 seconds.
9.   Stir in 1/2 cup chicken broth, bring to a boil.
10. Stir in cornstarch mixture, cook and stir until thickened.
11. Add green peppers and beef. Cook 30 seconds.
12. Ready to serve.      

Rolled Beef with Vegetables Inside

This is a meat dish in which colorful vegetables such as carrot, green beans and burdock root are wrapped inside slices of beef. Although served cool, the rolls are delicious and easy to eat hot! Try them for a party!
Preparation time: 40 minutes
Ingredients:
10 ounces (300g) lean beef, thinly sliced (ask your butcher to slice it)
  Substitution: pork, sliced as above
4 ounces (100g) carrot
4 ounces (100g) burdock root
To boil carrot and burdock root: 1/2 cup water, 1 tsp. sugar, 1 tsp. soy sauce
4 ounces (100g) green beans
Broth for cooking rolls: 1/4 cup water, 1 T. sake (rice wind) or dry white wine, 1 T. miring (sweet rice wine for cooking), 3 T. soy sauce
Cornstarch or potato starch for dusting meat
1 T. vegetable oil for sautéing
4 sprigs watercress, as garnish

Preparation:
1. Scrape carrot and cut lengthwise into strips about 6 inches long and roughly 1/4 inch square.
2. Scrape the thin, brown skin off burdock root with the back of a knife, and cut crosswise, then lengthwise, into strips of the same size as carrot. Soak in water containing 1 tsp. vinegar for 5 minutes immediately after cutting to prevent discoloring. Drain and rinse off vinegar.
3. Bring to boil 1/4 cup water containing 1 tsp. each of sugar and soy sauce, add carrot and burdock root, and boil until done, or about 5 minutes.
4. Cut off tips from green beans and remove strings. Bring 2 cups water containing 1/4 tsp. salt to a boil, and parboil beans in pot without lid until tender, or about 3 minutes, and drain. Cool quickly under running water and drain.
5. Cut beef slices into 2 inch wide strips. The length will vary according to the size of your slices.
6. Spread beef on chipboard and sift cornstarch lightly over the upturned part only.
7. Make several bunches of vegetables using 2 pieces each of burdock root, carrot strips and green beans.
8. Put one bunch of vegetables on the dusted side of each slice of beef and roll. Fix last wrap with toothpick so they will not come apart when cooked. Make several rolls. dust outside of each lightly with cornstarch or potato starch.

Cooking:
1. Heat pan with 1 T. vegetable oil over high heat, and sauté beef rolls until slightly browned all over, turning over occasionally.
2. Add broth. When it begins to simmer, reduce heat to low, and continue to sauté about 5 minutes, turning rolls over continuously until well-flavored and well-coated with sauce, then turn off heat.

Serving:
After the rolls have cooled slightly, cut each crosswise into 1 to 2 inch thick rounds. Serve several pieces on each person's plate, and pour remaining sauce on top. Watercress makes a good garnish for these rolls.

Japanese Pumpkin - Kabocha

Ingredients:

1 pound pumpkin
To boil pumpkin:
1 1/2 cups dashi (bonito fish stalk - dashi) or chicken stock
2 1/2 TBS. sugar
1 1/2 TBS. soysauce
1 TBS mirin (sweet rice wine)

Preparation, Cooking and Serving

1. Cut pumpkin in half, remove seeds and wash. Cut into 2-inch squares. Slice off skin here and there to give surface a mottled look and to enable flavor of broth to seep in.
2. Put pumpkin skin side down into saucepan, add dash, sugar and mirin. Cover and boil 7 to 8 minutes over medium heat. After 4 to 5 minutes, turn pieces over gently one by one.
3. Add soy sauce and continue to boil 7 to 8 minutes more, or until tender, turning over once while boiling. Do not overcook.
4. Serve hot or at room temperature.

Teriyaki Chicken, Fish, or Meat

Ingredients:
chicken, fish or meat

Teriyaki sauce:
2 TBS. sugar
4 TBS. sake or dry white wine
6 TBS. mirin (sweet rice wine for cooking)
12 TBS. soy sauce

Preparation:

1. Mix ingredients for teriyaki sauce thoroughly until sugar dissolves.
2. Marinate fish in sauce for 10 minutes, turning over occasionally. Drain before cooking.

Cooking:

1. If grilling chicken, meat, or fish, grill as is. If frying, heat frying pan well with oil over medium heat, and sauté fish for 2 to 3 minutes, or until slightly browned. Turn fish over gently, taking care not to break them up. Saute' 2 minutes more, then drain off excess oil. For frying meat and chicken, sauté to desired wellness on each side.
2. Add teriyaki sauce left over from marinating, and cook until fish and meat ware well-coated, or for 1 to 2 minutes.

Serve chicken, meat, or fish hot with watercress and grated white radish at the side. To make the radish, peel white radish and grate. Drain but do not press out water. If desired, pour remaining sauce from the frying on top of chicken, meat, or fish.

Beef, Potatoes, and Onions Cooked with Flavorings (Nikku Jaga)

This is a great, hearty one-dish meal that is easy to prepare. Enjoy!!
Ingredients:
10 ounces (300g) beef, thinly sliced (ask your butcher to slice it)
1 pound (500 g) potatoes (about 3 to 4 medium-sized)
2 bulb onions
4 teaspoons oil for sauteing
To boil ingredients:
2/3 cup water
2 Tablespoons sugar
3 Tablespoons soy sauce
1/4 cup sake (rice wine) or dry white wine

Preparation:
1. Cut beef into 1 1/2 inch (4 cm) long pieces.
2. Peel potatoes and cut into quarters, or smaller pieces if the potato is extra large. Soak in water for 5 minutes.
3. Peel onions and cut in half lengthwise. put each half cut-side down and slice into thin half-moon-shaped slices of equal thickness.

Cooking and Serving:
1. Heat thick pot with 2 teaspoons oil, and saute beef until color turns, or about 2 minutes. Take out and set aside.
2. Add 2 teaspoons oil to the pot. Saute onions and potatoes about 2 minutes, stirring until they are well-coated with oil.
3. Put in 2/3 cup water, sake or dry white wine and sugar. Boil until potatoes are half-done, then add soy sauce. Put beef back into the pot, and continue to boil until potatoes are tender, or about 15 minutes.
4. Serve hot in individual bowls with or without rice.

Ginger Chicken

Chicken is pre-flavored to give it more body. It is then dusted with starch and deep-fried until reddish-brown. Deep-fried foods are high calorie, but satisfying. Therefore, even dieters should occasionally eat some. Just choose low-calorie side dishes.
This is one of our favorite ways to prepare chicken.

Ingredients:
14 ounces (400g) chicken, boned (we usually skin the chicken, but it is good with it on)
Marinade for chicken:
2 tablespoons soy sauce
1 tablespoon sake (rice wine) or dry white wine
1 teaspoon ginger juice (peel and grate fresh ginger, then squeeze)
Cornstarch or potato starch for coating meat
About 3 cups oil for deep-frying
4 green peppers as complement (optional)

Preparation:
1. Cut chicken into 1 1/2 inch (4 cm) squares.
2. Marinate chicken for 30 minutes, turning over occasionally.
3. Cut green peppers in half, and remove seeds and ribs.
4. Toss chicken lightly in cornstarch, and shake off excess.

Cooking and Serving
1. Heat oil to 320F (160C) in a Chinese wok over high heat. Fry green peppers for only 30 seconds and drain.
2. Slide chicken into oil, 4 to 5 pieces per batch, and fry 3 to 4 minutes, or until golden brown, turning over occasionally.
3. Serve chicken hot with green peppers.

Soy Sauce Ramen

Ingredients:

• 2 Chukamen (raw Chinese noodles)
• 1 clove finely chopped garlic
• 1 tsp finely chopped fresh ginger
• 1 tsp sesame oil
• 2 cup chicken soup stock
• 1 cup kombu dashi soup stock
• 1 Tbsp sake
• 1 tsp salt
• 1 tsp sugar
• 3 tbsp soy sauce
• *For toppings:
• Chopped negi
• Nori (dried seaweed)
• Pepper

Preparation:

Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add chukamen noodles in the boiling water and cook for a few minutes. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negiand nori seaweed, hard boiled egg, thin sliced cooked meat, fresh bean sprouts, slightly steamed spinach, saute'd nappa cabbage, etc. Sprinkle on some pepper or red pepper flakes if you would like.
*Makes 2 servings

Japanese-style Vegetable Soup

I will download the picture the next time I make it.

Ingredients:

4 ounces (100g) ground chicken or pork

4 ounces (100g) long white radish (daikon)

4 ounces (100g) burdock root, fresh or canned (gobo)

2 ounces (50 g) carrot

1 long green onion

1 potato

1 block tofu

4 fresh Chinese black mushrooms or other type of fresh mushroom

2 tsp. high heat cooking oil (i.e. olive, grapeseed, canola, etc) or 1 tsp. cooking oil and 1 tsp. sesame oil for sauteing vegetable and meat

Broth:

6 cups dashi (bonito fish stock) or canned or homemade chicken stock, 1 tsp. salt, 1 1/2 T. soy sauce

NOTE: When using an American-sized cup (1 American cup = 8 ounces = 236 milliliters), reduce the quantity of dashi or chicken stock by approximately 1 cup.

Condiment:

Shichimi togarashi (powdered red pepper mixed with six other spices), if available

Rice Cooked with Peas

Ingredients:

3 cups short-grained rice

To cook rice: 3 1/2 cups water, 2 T. sake (rice wine) or dry white wine, 1 1/2 tsp. salt

1 1/2 cups green peas, fresh or frozen

For green peas: 1 tsp. salt

1. Soak rice in water for 30 minutes or longer in the pot in which it will be cooked.

2. Five minutes before cooking, sprinkle green peas with salt.

3. Leaving the rice in its soaking water, mix in sake and salt. Spread green peas over the rice. Cover and bring to boil over high heat. When it simmers, reduce heat to low and boil 15 minutes. Turn off heat and steam 15 minutes. Using spatula, mix rice with folding motion from the bottom up to make it fluffy. Insert dry dish towel under lid to absorb excess moisture. OR cook in rice cooker.

Rice Topped with Ground Chicken, Eggs and Green Peas

(I will put image on the next time I make this........If I remember)

Ingredients:

3 cups short-grained rice (or sushi rice or for some of you "sticky" rice)

Cook rice in 3 1/2 cups water.

10 ounces (300 g) ground chicken

To season Meat:

1 T. sugar

1 T. soy sauce

1 T. sake (rice wine) or dry white wine

1 tsp. ginger juice (peel and grate fresh ginger, then squeeze)

4 eggs

To season eggs:

1 T. sugar

1 tsp. soy sauce

1/3 tsp. salt

1 T. sake (rice wine) or dry white wine

2 cups green peas, fresh or frozen

Optional:

1 T. pickled ginger cut into fine strips as optional condiment

Instructions:

1. Cook rice.

2. Bring seasonings for meat to a boil, add meat and cook 3 to 4 minutes until well-done, but still slightly moist, breaking up meat with chopsticks or fork.

3. In a small shallow saucepan, mix eggs well with chopsticks or whisk, but do not beat. Add seasonings for eggs and mix well. Cook over very low heat, stirring constantly from the beginning with 4 chopsticks or fork to break up lumps as they form. Cook until almost done but still moist, then remove from heat immediately. Scrape from pot using a rubber spatula.

4. Put green peas into boiling water containing 1/2 tsp. salt and cook until done. Drain and cool quickly.

5. Fill large rice bowls halfway up with hot rice. Divide surface of the rice into 3 triangles and fill triangles with ground chicken, egg, and green peas, completely covering the surface. Put several fine strips of ginger in the center.

Gyudon - Rice Topped with Beef

Ingredients:

3 cups short-grained rice

(Cook rice in rice cooker or in pan. Use 3 1/3 cups water when cooking)

10 ounces (300 g.) sliced beef; shoulderloin or rump

To boil and season beef:

4 Tblsps. water

3 1/2 Tblsps. mirin (sweet rice wine for cooking)

3 1/2 Tblsps. soy sauce

4 long green onions

1. Rinse, soak, and cook rice.

2. While rice is being cooked, cut beef into 1 1/2 inch (4 cm) squares and green onions crosswise into 1 inch (2.5 cm) lengths.

3. Bring seasonings for beef to boil. Put in beef and cook about 2 minutes, or until done. Add green onions and turn off heat.

4. Fill large rice bowls halfway up with hot rice, and put beef on top. Pour equal amounts of remaining soup all over the surface. Serve hot.

This is a very delicious, quick and easy meal that can serve a few with this recipe or serve many if you double or tripple the recipe.