Butternut Squash Soup

Butternut Squash Soup Recipe

·         1/8 tsp White Pepper

·         1/8 tsp Cinnamon

·         1/8 tsp Dillweed Dry (or Sage/ Rosemary/Thyme)

·         1/8 tsp Nutmeg- Half of 1/8tsp

·         Fresh Dill & Parsley from Spring Mix (optional)

·         ½ Cup Fresh Spinach (optional)

·         ¼ Cup Coconut Milk (or Normal Milk)

·         2 Cup Chicken Broth

·         2 + Cups Butternut Squash- ½ freshly roasted, peeled or 2 cups freshly cooked

·         ¼ Granny Smith Apple

·         Add salt if needed

-To roast butternut squash easily, split squash in half vertically, scoop out seeds and place flesh side down on a lightly greased baking pan. Pierce skin and bake at 350F for 30 mins. Cool and scoop out flesh. Or place in microwave safe baking dish flesh side down, cover and microwave on High for 10 min or until fork tender.

- Mix all ingredients together, bring to a boil and use immersion blender to blend together.

Sushi Rice

Servings: Makes 6 small rolls/ 3 small rolls & one big roll/ 2 small rolls & 2 big rolls

3 seaweed on outside (spicy crab, california, spicy tuna)/ 2 seaweed on inside (avocado, tuna cucumber)

Ingredients: 

·         1 Cup Sushi Rice (using medium grain Botan Calrose Rice)

·         1 cup Water (for tight fitting lid, more water if open lid)

·         3 tablespoons Rice Vinegar

·         1 tablespoons Mirin- Rice Wine

·         1 tablespoon Sugar 

·         1 teaspoon Salt

Directions: 

1. Wash rice 4-5 times, swirling rice.

2. Put rice in strainer.

3. Put rice in pot with water.

4. Bring to a boil. Turn heat to low. Cover. Cook covered for 20 mins.

5. Remove from heat leaving the lid on and let sit for 10 mins.

6. Microwave rice vinegar, mirin, sugar, and salt until sugar and salt is dissolved in mixture.

7. Put rice in glass casserole dish and pour in the vinegar mixture. Using a cutting motion with a spoon, mix in vinegar mixture with rice.  

8. Let sit until room temperature. 

Preparing Sushi Rolls:

1.      Rice goes on the rough side of seaweed.

2.      Roll upward using the shorter side of the sushi.

3.      Touch rice to rice when rolling.

4.      You can fold seaweed in half to make smaller roll. Or cut off a little from the end to make larger rolls. 
-wet hands so sushi rice won’t stick
- use plastic wrap over rice side out rolls to make cutting easier
-wet knife when cutting through rolls

Sushi Roll Ideas:

·         -California- crab stick, cucumber, avocado

·         -Sweet potato, strawberry & mango

·         -Kani Salad Roll ( 3 crab sticks from Asian market, 1/2 tbsp mayo, 1/2 sriracha, splash of sesame oil)
  -Tuna Cucumber Roll

       -Spicy Tuna- 50g tuna, 1 1/4 tsp sriracha, .5 tsp soy sauce, .5 tsp toasted sesame oil, 2 green onions, pinch sugar.

-


Helpful Video for rolling Rice side out sushi: Sushi Rolling Video. You can put plastic wrap over roll to make cutting easier. 

 

If leftover tuna, make tuna poke.

Ingredients: 

• 1 Small Tuna Filet
• 1 Tablespoon Soy Sauce
• 1/2 Tablepoon Rice Vinegar
• 1 Teaspoon Sugar
• 1 Teaspoon Toasted Sesame Oil
• Green Onions, Slices
• Sesame Seeds
• Furikake

Mix all together.

Asian Meatball Recipe

Makes: 22 meatballs

Ingredients:

• 1/4 cup Panko Crumbs/ Bread Crumbs
• 1-1/4 lbs 93% lean ground turkey
• 1 Large Egg
• 1 Tbsp Ginger, minced
• 1 clove Garlic, minced
• 2 1/2 tbsp Soy Sauce
• 1/4 cup Cilantro (optional)
• 1 tsp Onion Powder or 3 scallions, chopped
• 2 tsp Sesame Oil
• 1/2 Cup Shredded Zucchini 

Directions:

1. Preheat oven to 450°F.
2. In a large bowl combine the ground turkey, panko, egg, scallions, garlic, ginger, cilantro, soy sauce and sesame oil.
3. Gently mix with your hands until combined well.
4. Shape meatballs  with small scooper and transfer to a baking sheet.
5. Bake until cooked through and browned, about 15 minutes.

Shrimp Deviled Eggs

Ingredients:
-12 Eggs
-1/2 Cup Mayonnaise
-2 tsp Yellow Mustard or 1 tbsp
-1/4 tsp Salt ( taste, add more if necessary. But not 1/2 tsp, that’s too much)

-1/2 tsp white pepper  
-5 oz Frozen Cooked Shrimp- Shrimp Salad Sized
-top with Old Bay or paprika

- tabasco sauce 1/4 tsp

-2 Tbsp Milk

-1 tsp Baking Soda

Directions:

1. Instant Pot. Manual cook eggs for 6 mins + 10 mins NPR. 
2. Put eggs in large stock pot. Add water till it's one inch above the eggs. Add 1 tsp of baking soda.
3. Heat on medium high until eggs come to a boil. When water comes to a boil, take the pot off the burner and place lid on the pot. Let eggs sit in pot for 10-12 minutes.
4. Put eggs in an ice bath or cold water. Wait until completely cooled before peeling.
5. Cut eggs lengthwise in half. Put the yolks in a separate bowl.
6. Set aside 24 shrimp. Cut on the rest of the shrimp into small pieces.
7. Add mayo, mustard, salt, and cut shrimp to egg yolks. Add some milk if you want it to be creamier.
8. Put the yolk mixture in a quart size ziplock bag and cut off corner. Squeeze an even amount into each egg white half.
9. Put a pinch of Old Bay on each egg half then top with a shrimp.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies
Makes: 18 Cookies


Ingredients:

• 1 1/4 cups of all-purpose flour
• 1 stick unsalted softened butter
• 1/2 cup of packed brown sugar
• 1/4 cup of white granulated sugar 
• 1 large eggs 
• 1 tsp. of vanilla extract
• 1/4 tsp. of salt
• 1/4 tsp. of baking soda
• 1/4 tsp. of baking powder
• 1 cup semi-sweet chocolate chips 

Directions:

1. Preheat over to 350F. Mix flour, salt, baking soda, baking powder together.
2. In a separate bowl cream butter and sugars together. Add vanilla and egg. 
3. Add flour mixture to butter mixture in three increments. Add chocolate chips.
4. Line light color cookie sheet with parchment paper. Use 2 tablespoon scoop and scoop dough on cookie sheet.
5.  Cook 8-10 minutes. Until edges are just slightly brown.
6. Cool on pan for 5 minutes then move to cooling rack.

How to Make Quick Cooking Boba Bubble Tea

1.   Boil water. (Measure 2 cups of water for every 1/4 cup(one serving) of boba)
2.  Add boba and stir until they float.
3. When they float, reduce heat to medium and cover with a lid for 4 minutes.
4.  Remove boba and run under cold water.
5.   Put in bowl with simple syrup. (Equal Parts sugar and water and heat in microwave until sugar is dissolved. 1/4cup each)

2TBSP of Passion Fruit Syrup per cup of Tea

Tofu Poke Bowl & Limeade

Servings 2

Dressing:
1.5 Tablespoons Water
1.5 Tablespoons Sugar
3 Tablespoons Soy Sauce (used Kikkoman)
3 Tablespoons Rice Vinegar (used Nakano Natural)
.5 Tablespoon Sesame Seed Oil

Toppings:
Dashes of Furikake (Japanese Seaweed Seasoning) found in Asian Section of Grocery Store
Avocado- sliced or cubed
Seaweed Salad
Edamame
Kani Salad

1 Block Tofu- Cubed (will have leftover tofu)
Marinade in 2 Tbsp Soy sauce, 2 Tbsp Water and 1.5 tbsp Rice Vinegar

Ahi Tuna Poke:
-1 tuna fillets, diced in small cubes
-1 Tablespoons Soy Sauce
-.5 Tablespoon Rice Vinegar
-1 Teaspoon Sugar (optional)
-1 Teaspoon Sesame Oil
- Sesame Seeds
-1 Green Onions
-1/4 tsp Sriracha or pinch of red pepper flakes (optional)
Mix all the ingredients together. Mix in tuna last. Put in fridge.

Pickled Cucumber & Carrots:
-1/4 of Cucumber Thinly Cut
-1 Carrot Thinly Sliced with a Peeler
-2 Tablespoons Rice Vinegar
-2 Tablespoons Cup Water
-2 heaping teaspoons Sugar
-1/4 Teaspoon Salt
-1/2 Teaspoons Red Pepper Flakes

Kani Salad:
-4 Sticks Crab Meat (use kind from asian market)
-1 Tablespoon Mayo
-1 Tablespoon Sriracha
- 1/4 tsp Sesame Oil

Rice: (will make some extra rice)
1.5 Cups Rice
2.25 Cups Water(if tight fitting lid) ( 2.75cups if loose fitting lid)

Directions:
1. Drain Tofu. Dry with paper towels. Cut into cubes. Mix some soy sauce, water, & rice vinegar.(Add sugar if you want it sweeter). Then add the cubes of tofu. Let marinade for 20 minutes. Or make Tuna poke. Mix all ingredients except Tuna. Then add tuna in at the end.
2. Put all pickled cucumber & carrot ingredients in a bowl and let sit.
3.  Combine Rice & Water in a pot, put on High and bring to a boil. Once it comes to a boil reduce to low heat and cover with a lid for 20 minutes.
4. Cook Edamame (in microwave).
5. Mix up dressing ingredients in a bowl.
7. Using a non-stick skillet over medium-high heat, add olive oil to coat the bottom of the pan. Add the tofu (but not the juice its marinading in). May need to do in two batches. Fry in the pan until all sides are cooked. Remove from pan.
8. I refrigerated my rice for a minute because it was still hot. Put rice in a bowl. Top with all the toppings. Add as much dressing as you like. Enjoy! There are pieces of dried seaweed snacks pictured in my bowl but they are not necessary.

A Refreshing Drink to go along side the Poke Bowl
Limeade: Per Glass

• 1/2 Lime
• 1.5 Tablespoon Sugar
• 8 oz Water
• A Few Ice Cubes

Add sugar and water in glass & microwave till sugar is dissolved in water. Squeeze half a lime in a glass. Stir. Add ice cubes. Stir.