Latest update on our garden!
Latest update on our garden!
Miso soup is so yummy and easy to make. Take a look at my FIRST video tutorial to see just how easy.
I LOVE onigiri. They are cute, portable, easy to make, and tasty! Don’t know what on earth I’m talking about? Keep reading below to learn more.
Onigiri are a traditional Japanese food. They are made by forming sticky white rice (the stuff you would use for sushi) into a triangle shape and often includes a filling. Onigiri date back to at least the 11th-century and writings from the 17th-century describe samurai carrying onigiri in bamboo sheaths as a quick lunch during war. Today they can be found in many supermarkets and convenience stores in Japan.
Those of us here in the States will probably have to resort to making our own though. You can use just about any filling so long as it isn’t too wet, otherwise the rice will fall apart. My favorite is this tuna soboro with ginger. Yum!
So I’ve been telling you a little about onigiri, but I haven’t shown you how to make it. So let’s get to it!
First start by cooking about a cup of “sushi” rice. The best way I’ve found to cook any and all rice is to cook it like pasta. Add WAY more water than you need, then once it is boiling, add in the rice. Cook until the rice is done, then strain off the extra water. Your rice will come out perfect every time.
Now gather your supplies. You will need:
Bowl of water (just big enough to dip your palms in)
cooked sushi rice
filling of choice
Next, dip your hands in the water and shake of the excess. This is to keep the rice from sticking to your hands, but you don’t want them too wet or the rice will fall apart. Then, grab a small amount of rice and flatten it out in the palm of your hand. Don’t worry about grabbing too much or too little, you can easily break some off or add more if you need to.
Now plop about a teaspoon of filling in the center. You can adjust the amount so that is looks good to you.
Now take some more rice and flatten it out a bit and put it on top of the filling. Use just enough to mostly cover things up.
You are almost there! Now shape the filling until it looks all prettified. I wasn’t able to get a video of this part, but I will try and get one up soon.
Here’s what I had after about 10 minutes of work (honestly it probably wasn’t even that long).
At this point you can either warp them in nori or not. I choose to leave them unwrapped and just dive right in.
So there you go. These are super easy to make, are very filling, and delicious! I like to serve them for lunch with a bowl of miso soup (video recipe soon!) and a side salad.
So you guys get a two-for-one today because I forgot to share the first video here. Simon and I are going to be recording ourselves starting our first organic garden. Check out the videos below for more info!
And here’s the second one!
Do you have any garden plans this year?
I love cooking fresh. Chopping the veggies and making something yummy out of them. Some of the freshest things to me are leeks. They look so bright and pretty, they smell fresh, they taste fresh! And as much as I like them whole I really love how they look all chopped up.
The little neat rows and in the darker parts you get a really pretty variegation.
I told my husband that if green had a smell it would be leeks. Is that odd? I think of smells for colors. I can’t be the only one.
Here’s where all those lovelies ended up.
It’s a vegan dashi broth. No I’m not vegan. But I can’t find fish flakes I’m happy with, so I make this broth. And it is SUPER tasty. Serve it hot with a few fresh chopped green onions, some cubed tofu, and a generous amount of miso paste. YUM!
Here’s the full recipe for the broth, it is so super easy. Give it a try and tell me what you think!
There is this great little bakery and cafe in Newport, OR that I absolutely love. Their baked goods are to die for, and everything I’ve ever gotten off the menu has been wonderful. Simon and I had stopped in a few times just to grab some of their pastries before we finally stopped in for breakfast (we are also not morning people so it was a while before we were awake at the right time!). We both ordered the Salmon Benedict and chatted away in the cute little cafe. How could you not be happy in such a nice place.
I wish I had thought to take some pictures of the food, but it all looked and smelled so good that it was gone before I knew what happened. First they brought out a little bowl of sliced banana, hazelnuts, a dash of cream, and some brown sugar sprinkled on top. It is amazing how good something so simple can be. Then the Salmon Benedict came out. Ooohhh it was good. Everything was cooked perfectly, and the sauce was just the right amount of spice and tang. It was gone so fast! I also had a wonderful black tea called Marco Polo. It was fruity and floral and so so good.
The second time we went it was for lunch and I was just as happy about everything. I had the Mediterranean sandwich and I actually managed to take a picture before I devoured it!
I could go on and on about how good their food is and how much I love their pastries, but I’ll spare you. But if you ever do make it to Newport, OR you will want to check this place out. And if you want to eat there, I highly recommend making reservations. If you want to check out their menu and see some more pics check out their website.
Chewy delicious bread. It gets an overnight rise. I couldn’t believe how goopy it was! I was really worried it wasn’t going to turn out right, but it was wonderful! I’ve been using it for cob salad samiches for lunch.
Samich recipe: http://www.twopeasandtheirpod.com/cobb-salad-sandwich/