Per person:
1 apple, cored and chopped (I leave the peel on)
1 Tablespoon lemon juice
1 or 2 Tablespoons dry fruit of your choice or 1 teaspoon honey or other sweetener
1/2 oz. chopped nuts (optional)
Simmer covered over low to medium-low heat until the apples are soft. I prefer to still have apple chunks, but a little most liquid and a little more cooking time will reduce this to a chunky apple sauce if that's your preference.
I prefer to add the nuts pretty late in the cooking, after the apples are already fairly soft.
Serve over pancakes or oatmeal, or on its own.
Pears can be substituted for apples, any sort of fruit juice or wine for the lemon juice, spices can be added, etc. to vary this dish pretty much ad infinitum.
19 August 2007
12 August 2007
Okonomiyaki
Okonomiyaki weren't a part of my growing up experience, but the first time I had them I knew that they were going to be a part of my adult life. They're easy to put together, reasonably healthy (or at least full of veggies), and really tasty.
The Batter:
2 cups flour (whole wheat)
2 cups water
1 egg (I suspect this can be cut but I wasn't feeling that brave)
1 small napa cabbage, minced
Mix together, trying not to overstir.
The Toppings:
Almost anything you can think of, including:
Carrot slices
Green onions
Mushroom cake (didn't try it, but thought about it)
Daikon sprouts
Marinated tofu (another one I didn't try)
Tonkatsu sauce
(Non-veg suggestions include pre-cooked shrimp or pork. I'm sure you can come up with others.)
The Method:
Heat a nonstick skillet with a little (sesame) oil. When the pan is nice and hot, pour in one scant cup of the batter. Lay the toppings of choice on the raw side while the cooking side cooks. When the edges look brown and bubbly (just like pancakes), give the whole thing a flip.
You may need (I did) to press down on the flipped pancake to ensure that it cooks through in the middle.
No pictures as we were too interested in the eating to snap one.
The Batter:
2 cups flour (whole wheat)
2 cups water
1 egg (I suspect this can be cut but I wasn't feeling that brave)
1 small napa cabbage, minced
Mix together, trying not to overstir.
The Toppings:
Almost anything you can think of, including:
Carrot slices
Green onions
Mushroom cake (didn't try it, but thought about it)
Daikon sprouts
Marinated tofu (another one I didn't try)
Tonkatsu sauce
(Non-veg suggestions include pre-cooked shrimp or pork. I'm sure you can come up with others.)
The Method:
Heat a nonstick skillet with a little (sesame) oil. When the pan is nice and hot, pour in one scant cup of the batter. Lay the toppings of choice on the raw side while the cooking side cooks. When the edges look brown and bubbly (just like pancakes), give the whole thing a flip.
You may need (I did) to press down on the flipped pancake to ensure that it cooks through in the middle.
No pictures as we were too interested in the eating to snap one.
11 August 2007
Menu for the Week
Okonomiyaki
Marinated tofu w/ broccoli
Beets & mushrooms stroganoff
Stirfry (details TBD)
Marinated tofu w/ broccoli
Beets & mushrooms stroganoff
Stirfry (details TBD)
09 August 2007
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