Last weekend, I finished reading Matthew Amster-Burton’s Pretty Good Number One, a travelogue slash memoir slash love letter to Japanese food. Funded by a Kickstarter campaign, it’s a book I’m sad to say I missed getting on board with, but I’ve now done my part by putting down $4.99 on Amazon. More on the book in second, but needless to say, it was the inspiration for the chicken katsu we had last night for dinner and for the asparagus w/ sesame-miso vinaigrette in today’s post.
Posts tagged ‘vegetarian’
Hold the phone, is this seriously a post for tacos? Are you trying to tell me there’s some grand secret for browning some ground beef in a skillet, adding some spices and then piling it into a crunchy store-bought shell with lettuce, cheese and salsa? Look closer, my friend. That there taco isn’t a standard issue Taco Bell remake. So what gives? It’s a pre-Taco Tuesday Taste-Off.
The other night I decided what to make for dinner around 5 o’clock. For someone who likes having a plan, that was late. A bag of chickpeas was thawing the in the fridge, so I made half a batch of hummus and then had to do something with the rest. Flipping to the index in the Jerusalem cookbook there it was, Basmati and Wild Rice with Chickpeas, Currants and Herbs. I went to the cupboard. No wild rice. Just as well, I wasn’t gonna wait around for 45 minutes for it to cook anyway. Currants? Check. Herbs? Well, cilantro. Close enough. Time to riff.
After spending a long winter in the deep freeze, it’s about time to dust off the ol’ Zoku popsicle maker. If like me, you’re not quite ready to go blending up those beautiful strawberries for a taste of spring, there is another flavor that can put you in mind of sunshine and take you right out to the desert. Dates. And in this case, we’re talkin’ about a Banana Date Shake Zoku pop.
I’m half Japanese, so tofu has been part of my diet from the get-go. But it was walled off in savory recipes – stir fries, doused with shoyu and green onions, bobbing around in miso soup. Never in sweets. Never. When tofu ice creams came on the scene, I wrinkled my nose. I could eat dairy no problem, why would I eat tofu ice cream? Fast forward to this past November, when I went in for a blood test and came out with slightly elevated cholesterol levels. I wasn’t in the danger zone, but it sure gets you thinking about what you’re eating, especially when you thought you were doing pretty well. It’s gotten me to consider things I never would have before, like this lemon pudding with coconut oat crumble.