Friday, August 23, 2013

Food for the soul

Our family's diet has passed through different stages... I used to have a hard time thinking of what to prepare for my husband, being a picky eater. I'd always have to think hard and long what to cook. Making a weekly menu helps but it means having to buy more grocery stuff. Not wanting to add more to the list, I am always forced to serve the same dish to my children rather than cook two viands just because only my kids and I eat beef.

Thankfully all that has changed. My husband and I have been weaning ourselves off rice. These days I've been spending shorter times in the kitchen. Our diet consists mainly of vegetables, protein, and fruits. Our kids are exempted from this discipline as far as rice is concerned. But we do have them eat more vegetables. Am discovering more fun ways to serve our veggies. To make them look and taste interesting. I want to be off rice permanently and I feel that my husband is trying his best to keep his resolve.

I love whipping up old recipes with new ideas. Let me share with you some of my recipes. Tonight i made my own version of Yakisoba. For this recipe you'd need the following:

2 cups of beansprouts
2 cups of thinly sliced napa cabbage
1/4 cup thinly sliced meat or shrimps
1 cup japanese tofu cut into cubes
Soy sauce
Sesame seeds
1 tbsp minces garlic
1 onion sliced
1 tsp minced ginger
Sesame oil
Salt (optional) and pepper to taste

1. Blanch napa cabbage and beanprouts. Set aside when done.
2. Fry thinly sliced pork in very little oil. Set aside.
3. Saute onion, ginger, and garlic in a little oil. Toss in the pork and fresh noodles pour a little sesame oil. Cook in medium fire for no longer than 5 minutes.
4. Pour in about 2 tbsp mirin or 1 tbsp brown sugar and soy sauce. Pour 1/4 c of water. Put a dash of ground pepper and salt. (Put salt only if necessary, normally soy sauce is enough) Remove from heat. Toss in the rest of the veggies and mix until fully coated with soy. Top with sesame seeds and serve hot.

Enjoy! ;)

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