Japanese Shabu Shabu

Shabu shabu is a Japanese hot pot similar to sukiyaki. Both are cooked and eaten at the table. It's easy to prepare shabu shabu and is fun to eat. The name shabu-shabu imitates the sound you make as you gently swish your chopstick-held piece of raw meat in the steaming broth. Meat cooks quickly in boiling water, and these paper-thin slices are done in a few seconds, so the secret is not to lose them in the broth. Vegetable ingredients, however, usually take a little longer time, so they are cooked according to the "drop-and-retrieve" method used in most other nabemono dishes.

Ingredients:
1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best
1 lb fresh shrimp
8 shiitake mushrooms wiped clean and stems trimmed
1/2 lb enoki mushrooms
1 lb Chinese cabbage cut into bite-size pieces
1 lb tofu, cut in 1 in. cubes, pressed and drained
1 package kuzukiri noodles soaked for 5 minutes in cold water and drained
3 package of fish balls

Sauce Ingredients:
1 cup finely chopped green onions
1 cup finely chopped cilantro
ponzu sauce
sesame sauce

Directions:
1. Around the table, set each place with 1 small bowl and 1 pair of chopsticks.
2. In a large pot boil 8 cups of water. When water is boiling remove from the heat and move it to the small stove on the dinner table. Place the pot in the center of the table within easy reach of everyone. Keep the stock simmering throughout the meal, adding more water as necessary.
3. Arrange the beef and vegetables on a large platter. Cover and chill until ready to cook.
4. Add small amount of green onions, cilantro, ponzu sauce and sesame sauce in the small bowl.
5. To serve, remove the lid on the shabu-shabu cooker. In turn, each guest picks up ingredients with a pair of chopsticks and holds in the boiling stock until just done. The cooked ingredients then are dipped in the individual's sauce bowl and eaten with rice.

Note: Make sure not to overcook meat and vegetables. Steak should be pale pink when cooked and vegetables tender but still crisp.

Crispy Turkey Cutlets With Green Bean Salad

Two new post tonight! I didn't get a chance to post last night's recipe until today. Loved tonight's turkey cutlets dish. The steamed green beans salad was amazing.  

Ingredients:
3/4 pound green beans, trimmed
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, quartered
1 tablespoon fresh lemon juice, plus lemon wedges for serving
4 tablespoons olive oil
kosher salt and black pepper
4 thin turkey cutlets (about 1 pound total)
1/4 cup all-purpose flour
2 large eggs, beaten
2/3 cup bread crumbs

Directions:
1. In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool.
2. In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
3. Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then dip in the eggs (letting any excess drip off), and then coat with the bread crumbs, pressing gently to help them adhere.
4. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side. Serve with the salad and lemon wedges.

Fettuccine With Lima Beans, Peas, and Leeks

This was a dish with very simple creamy sauce. The recipe was from Real Simple. The leeks and the tarragon give this dish great flavors. I also used whole wheat fettuccine.

Ingredients:
12 ounces fettuccine (3/4 box)
1 10-ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half-moons
kosher salt and black pepper
3/4 cup heavy cream
2 tablespoons chopped fresh tarragon
1/4 cup grated pecorino or Parmesan (1 ounce)

Directions:
1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
3. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Braised Chicken and Spring Vegetables

This was a nice balanced meal. I found the recipe on Real Simple. So far all of the Real Simple recipes I tried are all very good. I can't wait to try more. I served the dish with quinoa. If you never had quinoa before you should try it. It's very high in protein and a great rice replacement.

Ingredients:
1 tablespoon olive oil
8 small bone-in chicken thighs (about 2 1⁄2 pounds)
kosher salt and black pepper
1 cup low-sodium chicken broth
12 medium radishes, halved
3/4 pound carrots (about 4), cut into sticks
1 teaspoon sugar
2 tablespoons chopped fresh chives

Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 6 to 7 minutes per side; transfer to a plate.
2. Spoon off and discard the fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits.
3. Stir in the radishes, carrots, and sugar. Place the chicken on top of the vegetables and gently simmer, partially covered, until the chicken is cooked through, 15 to 20 minutes. Sprinkle with the chives.

Honey Ginger Prawns

This recipe was from one of the cook books I bought on our trip to Vietname. It was super easy to make and super tasty.

Ingredients:

1 ½ pound fresh large prawns
2 tablespoons oil
3 cloves garlic, minced
1 tablespoon soy sauce
1 ½ tablespoons honey
2 spring onions cut into lengths

Marinade
½ tablespoon rice wine, sherry or sake
2 tablespoons fish sauce
1 tablespoon ginger juice
1 teaspoon freshly ground black pepper

Directions:
1. Combine the marinade ingredients in a large bowl and mix well. Place the prawns in the marinade and mix until well coated. Allow to marinate for at least 15 minutes.
2. Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds. Add the prawns and the marinade stir-fry 1 minute, Season with soy sauce and honey, and spring onions and mix well. Remove from the heat, transfer to a serving platter and serve with steamed rice.

Eggplant Curry with Rice

Who knew vegetarian dishes could be so delicious! Even the meat lover (Pete) loves it. I found this recipe on FoodNetwork. It only takes 30 mins to make. It taste sweet and spicy. Love it!

Ingredients:
1/2 cups jasmine rice, cooked
2 tablespoons olive oil
1 large, firm eggplant, cut into 1-inch cubes
1 large, yellow skinned onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
1 (14-ounce) can diced tomatoes, drained
1/4 cup mango chutney
2 tablespoons curry powder
1/2 teaspoon of salt
1 cup vegetable of chicken broth
2 tablespoons cilantro leaves, finely chopped
2 tablespoons thinly sliced scallions

Directions:
1. Prepare rice. While rice is simmering, start curry.
2. Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally.
3. Add tomatoes, chutney, curry, garlic, salt, and broth. Stir to combine and simmer for 5 minutes over low heat for flavors to combine. Scoop the eggplant curry into shallow bowls. Scoop ½ cup of rice into the center of the bowl. Sprinkle cilantro leaves and scallions on top.

Tangy Red Cabbage Slaw

Spring is here! I can't wait for the Lake City Farmer's Market to open in June. It's right down the street from our house. I can walk over with Kobe and pick up some fresh vegetables. This recipe is perfect for spring.

Ingredients:
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage cored and shredded
2 large carrots grated
3/4 cup chopped fresh cilantro

Directions:
1. In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.
2. Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving