Posts Tagged ‘ beans ’

Washoku Warriors – Challenge 3 – Miso Month

Washoku Warriors – Challenge 3 – Miso Month

This month’s todo list for the Washoku Warriors, hosted by La Fuji Mama, reads like this: (1) Miso Sauces: Choose one (or more!) of these sauces to make. These sauces could be used as a dip for crudite, or to dress briefly blanched veggies, etc. (whatever your household likes). – Creamy Tofu Sauce – Creamy Sesame-Miso Sauce – Pungent Red Miso Sauce – Herb Miso –made with whatever herbs you might have in your garden/windowsill planter if you have any growing (in place of the shiso leaves called for) (2) Main Dish: OPTIONAL–for those of you who want to give this a go as well–Miso-Marinated Broiled Fish (3) Dessert: Choose one (or more!) of these fruit-and-miso combos to make. – Fall Fruits With Flavored Miso Sauce – Compote of...

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Souper Soup Challenge – Serbo-Croatian Bean Stew

Souper Soup Challenge – Serbo-Croatian Bean Stew

Recently I’ve been craving Serbian Bean Soup (Pasulj) which has been an all-time favorite in my family, but funny enough no one ever bothered to make it from scratch – but we would have lunch at our favorite Yugoslavian eatery (now defunct). So I started to dig for recipes. Some, I found, use sausage, some use potatoes, some use tomato paste, some use non of these, some require bacon or smoked ribs, others will even use canned beans (yuck). The solution presented itself while talking to a friend whose family is half Croatian. “Bean Stew?” she said. “I need to ask my mum to make a huge pot of this soon.” And so I sort of pried the recipe from her (she was watching her mother prepare it and...

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Chinese New Year – Sichuan Stir-Fried Beans

Chinese New Year – Sichuan Stir-Fried Beans

The first, but hopefully not my last contribution to the Chinese New Year event is a versatile recipe I got off a mailing list some time ago – it is from Cook’s Illustrated. Although it combines beans and minced pork, it can easily be adapted to serve as a vegetarian dish as well. Stir-Fried Sichuan Green Beans I used regular organic green beans. This would have been even better with yardlong beans, and maybe a few reconstituted Chinese mushroom caps, chopped, but we both marveled at the balanced flavors nonetheless. It is particularly good if you can lay your hands on fresh, young garlic instead of the more readily available dry variety.

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WCC#8 – Foreign – Japan-o-philia

WCC#8 – Foreign – Japan-o-philia

Ruth from Once Upon a Feast is asking the foodbloggers’ world to join her for the Weekend Cookbook Challenge in August and host a foreign party – what a great idea! She says she is going to cook Indian food (which I love), so I focused on another of my favorite foreign cuisines, Japanese food. A bunch of lovely green beans from my weekly organic veggie delivery seemed to be an obvious choice for Japanese Green Beans with Sesame. There is also cucumber salad with black sesame (just cucumber, sesame, a drop of rice vinegar and a drop of soy sauce), a ball of wasabi, and some pickled cabbage (bought at an Asian store). Of course we had to have sake with our meal. A platter of shake sashimi...

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