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.

Best Ever Chocolate Covered Raisin or Chocolate Chip Cookies

Servings: About 50 cookies

Ingredients:

1/2 cup (125 mL) butter
1/2 cup (125 mL) shortening
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) semisweet chocolate chips or chocolate covered raisins
1 cup (250 mL) chopped walnuts or pecans

Preparation:

• Note: This recipe was first published more than a decade ago. Research since then has shown that shortening contains trans fats, which can increase the risk of heart disease. An alternative is to substitute butter for the shortening, as in the variation below; however, the cookie will have a crisper texture.

1. In bowl, beat butter and shortening; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.

2. Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190°C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Additional Information

• Variations
  Chewy Chocolate Chip Cookies: Omit shortening; increase butter to 1 cup (250 mL) and flour to 2-3/4 cups (675 mL). Bake in 350F (180C) oven for 8 to 12 minutes.
  
  Reverse Chocolate Chip Cookies: Substitute cocoa powder for 1/3 cup (75 mL) of the flour, sifting with flour before adding to batter; use white chocolate chips instead of dark chocolate chips. Bake as directed.
  
  Chocolate Chip Ice-Cream Sandwiches: Drop dough by 1/4 cupfuls (50 mL) onto parchment paper–lined baking sheets. Flatten slightly with fork. Bake in 375F (190C) oven for 15 minutes or until golden. Let cool on pans on racks for 3 minutes. Transfer to racks and let cool completely. Spread about 1/2 cup (125 mL) slightly softened ice cream on bottom of each of 4 cookies; top each with second cookie and roll in mini candy-coated chocolates. Wrap individually in plastic wrap and freeze in airtight container for at least 4 hours or until firm.
  
  Test Kitchen Tip: To make a giant chocolate chip cookie "greeting card," press dough onto parchment paper–lined 12-inch (30 cm) pizza pan. Bake in centre of 375F (190C) oven for 25 minutes or until golden. Let cool on rack. Pipe greeting on top with melted chocolate.

Black Bean Salsa

1 can black beans
1 can corn
1/4 of red onion finely diced
1-2 T. chopped cilantro
3-4 small tomatoes diced

All Seasonings to Taste:
lime juice
salt and pepper
cumin
garlic powder
crushed red pepper flakes

Veggie Enchiladas

1 yellow squash diced
3-4 red potatoes, cooked and diced
6-7 button mushrooms or 2 cans canned mushrooms
1/4 bunch asparagus (thin is best)
1 med yellow onion
1 tsp. minced garlic
1/2 -1 green pepper, diced
1/2- 1 orange or red pepper diced

Seasonings:
Salt cumin
Pepper Lime juice
onion salt or dried onion
crushed red pepper flakes
oregano parsley
essence

Saute onion and garlic until soft. Add rest of veggies until soft. Add seasonings.
Spray a 9x13 pan. Fill cooked tortillas with veggies, shredded cheese and a squirt of Green chili taco sauce. Once Filled drizzle green taco sauce over and sprinkle with cheese.
Bake at 475 until brown.

Service with sour cream and Black Bean Salsa