Beef Bowl

14 Jun

In Japan there is a fast food style chain, Yoshinoya, that serves rice bowls with beef, vegetables, and other ingredients. Their food is DELICIOUS!! My family and I would often have our dinners from there and we thoroughly enjoyed it! One day I was thinking about how often we would order our dinner from there and how much my family wished we could enjoy their food again. I then began a mission, search online for a recipe that is pretty close to their delicious beef bowls. After some searching I came across a recipe from iowagirleats.com. The ingredients listed and the cooking method appealed to me as possibly a very close recipe. I decided to give this recipe a try. I made a slight variation and served this dish to my family. My son exclaimed that he felt like he was back in Japan and ended up eating three servings that night! Obviously, this now is a dish that I serve at least every other month. When I’m asked “what’s for dinner” and the answer is “beef bowls”, I have a very happy family. Without further ado, here’s the recipe I used. 

Ingredients: 

  1. 2 lbs. beef, sliced very thin (my store had pre sliced eye round, also known as “shabu shabu” that I used) 
  2. One small yellow onion (sliced)
  3. 3 cups beef broth ( I used 3 packets of granulated beef bouillon dissolved in 3 cups of hot water) 
  4. 10 tablespoons Kikkoman shoyu (soy sauce)
  5. 6 tablespoons cooking mirin 
  6. 4 tablespoons sugar 
  7. White rice (steamed)


Directions:

Combine beef broth, sugar, shoyu, and mirin in a large sauce pan and bring to a boil. Reduce heat to medium and add sliced onion. Cook for about five minutes. 


Add sliced beef to broth mixture. Since the beef is very thin, it will only take a minute or two to cook. 


Don’t over cook the beef, it will cause the beef to become leathery instead of remaining tender. Served beef and onions over steamed rice. Be sure to add a little bit of the broth over your beef bowl for fantastic flavor and dish! 


Since the beef is thin, this is a quick and delicious recipe to make.  Enjoy!!!!!!

~Trina~ 

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Fresh Basil Hummus

5 Jan

I’ve become a huge fan of hummus in the past 2 years. Before that I had never heard of it. Even after I heard of it I had no desire to try it. Finally I took my sister’s advice and picked up a big ol’ tub from Sam’s Club. I tried a scoop of it on a tortilla chip and have loved it ever since. I have to admit that sometimes I go crazy on it and eat it for a few days in a row. Then I can’t look at it for awhile because I’ve eaten so much! Now my hummus craving has kicked back in so I decided to make some this evening. I received bunches of basil from my son’s girlfriend (whose plant took a beating during a recent storm) and aside from the usual pesto , I wanted to try something different.

The ingredients are simple and you may probably already have most of it in your kitchen already.

• 1- 16oz. of garbanzo beans (chickpeas)
• 1/2 cup basil
• 1 large garlic clove
• 2 tablespoons Grape seed oil ( you can use sesame seed oil or olive oil too)
• 1 teaspoon soy sauce
• 1/2 tsp balsamic vinegar
• salt and pepper ( to taste)

First step is to put your garbanzo beans, basil and garlic clove into a food processor. I drained the garbanzo beans but you can keep the liquid to thin out the hummus if it’s too thick for your liking.

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Pulse until the ingredients come together. I had to stop a few times to push down the mixture into the bowl. At this point the mixture is still very dry. Drizzle in the oil and continuing to pulse. Add in soy sauce and balsamic vinegar and season with salt and pepper. Keep processing all the ingredients until it comes to a nice, smooth texture. At this point you can add the liquid from the garbanzo beans if you want a thinner texture.
I put my hummus into an airtight container (after taste-testing quite a few scoops) and am storing it in the fridge. I’m going to enjoy it tomorrow for lunch with some veggies…. Or maybe I’ll make a wrap!

Hope you enjoy this recipe
~Tonja~

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Watercress Soup

24 Aug

I recently signed up for a bi-weekly delivery of local vegetables thru the school I work at. (Program runned by OAHU FRESH)
This week I received watercress, sweet potato, lettuce, tomatoes, cucumbers, okra and a papaya. I’ve eaten most of the items, but not all of them. The nice thing is that I received an e-mail the week of delivery letting me know what to expect along with a link to recipes to use. One of the recipes was for watercress soup. It turned out pretty good. Not something I’ll probably ever make again but it was nice to try a different dish. The following ingredients listed will make this a gluten free, vegetarian soup. The directions were easy to follow and ingredients can easily be changed up to your own personal liking.
Ingredients needed are:
•2 tablespoons olive oil
•1 pound of watercress
•1 sweet potato
•1 onion ( I used half of a very large sweet onion)
•2 cups vegetable stock ( chicken can be used)
•2 cups coconut milk ( regular milk can be used)
•salt and pepper to taste, 3 cloves garlic

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First, dice up the onion, sweet potato and garlic cloves ( garlic isn’t in the original recipe but I thought id add it for more flavor). Add the olive oil to a pan on the stove top, and when heated, add the chopped ingredients. Cook for about 5 minutes.

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Add stock and milk, bring to a boil, then simmer for 10 minutes or until the potato is tender. Add the watercress and cook for another 5-10 minutes depending how soft you want the watercress

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Transfer everything to a blender or food processor and blend until smooth. There would still be a “bite” to the texture of the soup from the watercress.
The end results were delicious although the color of the soup was slightly undesirable. Other than that I did enjoy it.

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I was hungry on the particular afternoon I decided to eat this so I added a small scoop of rice and some turkey sausage to bulk it up a bit.

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I hope in the future I’ll have some new and different recipes to share… I have SO been slacking that I didn’t realize it had been a year since I posted anything! Yikes! So until my next post, which hopefully won’t be as long,……. Eat well and support local!!
*Tonja*

Pizza Casserole

12 Aug

The first time I made this recipe, it was an instant success with my family. I did not make it again until just recently. I was instantly reminded (and scolded) that this dish should be made more frequently because they like it so much.
I had seen this recipe pop up on my Facebook newsfeed quite some time ago. I honestly did not need to save the post or take a screen shot of the recipe. With it being this easy, I am unable to give credit to the recipe web page that I had seen this on. When I looked on the internet, I saw many different website with this recipe, each with their own minor difference. Here is the version I made.

Ingredients :
1 pound ground beef
1 box elbow macaroni
1 24 oz jar spaghetti sauce
Shredded cheese (your preference)
Pepperoni

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Cook the ground beef until completely brown and thoroughly cooked.

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Cook elbow macaroni as instructed on the box.

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Mix the ground beef and elbow macaroni together. Add in the full jar of spaghetti sauce.

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Mix everything well until meat and macaroni are evenly coated with sauce.

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Lightly coat a 9 X 13 pan with cooking spray and put mixture inside the pan.

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Sprinkle desired amount of cheese on top of mixture. Put desired amount of pepperoni on top of cheese.

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Bake at 350 degrees for 20-25 minutes.

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You can easily add other toppings that are normally included on your favorite pizza. I had previously made this without the ground beef. Although my children still enjoyed it, they thought that it is a bit better with the ground beef.
Be creative with your own pizza casserole. Have fun and enjoy!
~Trina~

Baked Parmesan Chicken

16 Jul

Over a year ago I saw a recipe from allrecipes.com appear on my Facebook newsfeed. The picture looked great and the recipe seemed easy. I wanted to make something new for dinner and decided to give this one a try. My family LOVED it! It is now often requested for dinner. Although it’s baked, it has a crisp coating to it like fried chicken. I only did a slight adjustment to the original directions of the recipe. Here is the recipe I follow!

4 boneless skinless chicken breast halves
1/4 cup all purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
2 tablespoons milk
1/4 cup butter, melted

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Preheat oven to 350 degrees. Coat a shallow baking dish with nonstick cooking spray. Mix together the flour, Parmesan cheese, paprika, salt, and pepper in a bowl.

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In a separate bowl, mix the egg and milk together.

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Dip each chicken in the egg and milk mixture. Dredge it in the flour mixture. (I like to press the mixture onto the chicken to ensure that the chicken is well coated and the coating stays on the chicken.) Place the chicken on the baking dish. Brush the melted butter on to the chicken.

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Bake the chicken at 350 for 1 hour and 15 minutes until the cheese has browned and the chicken is completely cooked.

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My family enjoys how this baked chicken is so crispy. They request this dish at least twice a month. I hope this recipe is greatly enjoyed by your family as well!

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~Trina~

Wet Burritos

3 Feb

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I got this recipe from my sister-in-law, Tammy, years ago. It is so easy to make and I love it because it is tasty and can be changed around to your own personal liking. I love Mexican food and remembered this recipe after I had tried Taco Bell’s “Smothered Burrito”. I hadn’t made it in awhile and it was so good to eat it again! And it’s even better the next day 😜

Ingredients:
2 lbs ground beef
Taco seasoning or any seasoning you prefer ( I used my own spices because I don’t like the amount of sodium in the packets)
10 flour tortillas
1 large can of enchilada sauce
1 small can of beef gravy
1 small can of chicken gravy
2 cups shredded Mexican cheese
Additional toppings optional: sour cream, lettuce , tomatoes, olives etc..

Brown the ground beef on the stove top and add seasonings. I used salt, white pepper , cumin and smoked paprika. You can also use chicken or pork in this recipe. And if I have any leftover rice I will add that into the meat mixture ( this also helps stretch the amount of filling so you can have nice, fat, burritos.)
In a large bowl, combine the enchilada sauce and two gravies and mix thoroughly.
For this recipe I used a large glass rectangular dish. You can also use any deep baking dish you have as long as it will fit all your burritos. Take some of the sauce mixture and spread a little bit onto the bottom of the baking dish. Next take your tortillas and fill each one with as much filling as you want.. As long as you can roll them up! Lay the filled and rolled burritos side by side in the baking dish. Next pour the enchilada sauce mixture all over the burritos. Top with shredded cheese and bake until warmed througout, and the cheese is all melted, gooey and bubbly…… Drool 😛
Let the burritos sit for a few minutes and serve while nice and hot. Serve with sour cream and a dash of Tapatio and enjoy! You can also fancy it up a bit more and add shredded lettuce and diced tomato.
Add other things as you like… This dish can be changed up in different ways and custom made to your liking ….. But in my opinion the basic recipe is the bomb !!

Pizza Nachos

11 Jan

About four years ago I was trying to think of something quick to make my son for an afternoon snack. I had tortilla chips, but no dip. I had cheese so I was thinking maybe just a simple cheese nachos. I noticed a pack of pepperoni and thought maybe pizza (my son’s most favorite food) but didn’t have pizza dough mix. I didn’t even have English muffins to make him mini pizzas. Then it struck me, why not try a simple pizza nachos. I used three ingredients and gave it to him waiting for a verdict. That plate of pizza nachos didn’t have a chance. It was destroyed quickly and my son instantly requested for more pizza nachos. It was extremely easy (especially with using a microwave) and became a regular snack item. Simple and satisfying for my growing boy!

Ingredients:
Tortilla chips
Shredded cheese (whatever your preference is, I usually use mozzarella or the four cheese Mexican mix)
Pepperoni

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(Yup! That’s it. I told you it was simple.) Place desired amount of tortilla chips on a microwave safe plate. Add desired amount of cheese. Top with desired amount of pepperoni.

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Heat in microwave for about 35 seconds making sure the cheese is all melted.

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That’s it! Fast, simple, and satisfying for my son. This is something that can easily be adjusted to your liking. Add your favorite toppings. If you prefer to have something similar to a pizza sauce under the cheese, try adding salsa. Thinking of making this for a big group? Possible football game? Line a cookie sheet or shallow pan with nonstick foil (mainly for a very easy clean up), spread tortilla chips on sheet or in pan, put your toppings over chips, bake in preheated oven at 350 degrees F for about 10 minutes or until cheese is completely melted.
I hope you will be able to use this as often as I have. Let us know of different variations you have tried. Enjoy!
~Trina~