Showing posts with label tween food fare. Show all posts
Showing posts with label tween food fare. Show all posts

Wednesday, June 24, 2020

See and Slay: Bronwyn's Omurice


One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 
This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 
Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.


I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 
2 cups cooked yellow 🍚 or other cooked rice of choice,
using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈
2 cloves garlic, smashed. Add to oil while heating up and sauté
1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.
Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:
1/2 cup Cole slaw mix, classic style 
1/2 c. Romaine greens with carrot  
1/4 c. each fresh parsley and cilantro, rough chopped
2 chopped green 🧅 or to taste, green and white parts
Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 
Add rice.

 

Fold together over medium heat .


Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy
.  Stir and fold  until combined.  Transfer to a bowl or dish.
 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 
Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 



















Friday, March 27, 2020

See & Slay: Deep Dish Pepperoni Pizza Puffs


Ingredients:
PEPPERONI, TURKEY OR REGULAR
1 lb. pizza dough, divided, I bought pre-made from deli
Sauce, homemade or store bought
A pair of muffin tins
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)
425*F Oven.

Stretch one half of dough across olive oil drizzled muffin tin. Add sauce into each cup and sprinkle cheese.


Spread pepperoni across layer of cheese.

 Add more cheese.

Cover with second half of dough, drizzle with olive oil.

Cover with second tin and place on cookie sheet to bake.

Bake until golden and bubbly, about 12-15 minutes.
,
Invert onto surface to cool for 2 minutes.



Cut into 6 pieces.  Serve with extra sauce on side or as is.
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Best,
D. Smith :)

Sunday, March 15, 2020

Walking Waffles

With the entire Virginia School system and others closed for the next two weeks in an effort to keep the pupils and families safe, the need for additional meals and snacks at home will be at the helm of our to do lists.  By the time we as parents hear the "I'm Hungry" song from one to potentially several kiddoes, on repeat,  especially from the tweens and teens, we will have to arm ourselves with some quick and filling fixes, preferably wholesome and nutritious ones, some maybe not so much.  Enter this quick idea, from which several variations may spring from, the "Walking Waffles" .
 I came up with this a couple of mornings ago, before the break began.  Time was closing in on us fast, and I knew the kiddoes wouldn't have time for a complete sit down and plated breakfast and make it to school on time. With some quick thinking I decided to layer the would be plated items in a 16 oz. plastic cup, so that when they started their meal, it was in a vessel that could travel also, if needed.  I filled the lower portion of the cup with the fruit pick of the morning, fresh sliced strawberries (I added the fork before adding the waffles for stability and ease of movement) and quartered the blueberry waffles, so they would both fit in the cup and be in smaller, bite sized portions. I drizzled the whole shebang with some pure maple syrup.  That way the excess could drip down onto the fruit and add delicious sweetness below.
 Make it super special by adding some whipped cream to the top or stick in a couple of slices of crisp bacon or sausage links (your choice, regular or vegan) at the top, for a super meal on the go, for both the kids and the parents.
There is no wrong way and the fruit choices can be the same or mixed, depending on preference. This method will also curtail some of  the additional dish washing, which will certainly be a part of the upcoming weeks. Let the kids pick the flavor profiles and they will receive it better, plus they'll have a go-to if they have to do it themselves.  Have fun with it and Godspeed.

Sunday, February 16, 2020

Bacon Cheeseburger Garlic Bread w/ Fresh Dill

Give your everyday garlic bread loaf a kick in the pants and have the hungry brood ready for seconds. This recipe came to me one day on the fly, tired and weary from the day's schedule, but needing to get something on the plate.  I originally planned on doing a pasta bake, my go to, especially for Monday nights, to serve with the bread, but inspiration hit and I just put the cooked pasta in the fridge and swapped out the cheeses for an incredible meal to be served with a green salad or corn with minimal cleanup!
I love  a good burger and this recipe hits all those notes and even mimics some good 'ole pickles, by sprinkling with some fresh dill!


Recipe:
1 1/2 lb. cooked ground beef or desired protein
Precooked bacon, 3 oz.
1 loaf garlic bread
Slices Colby Jack cheese, 6 to 8 oz.
Fresh Dill, pulled apart with fingers

Place loaf in a cold oven and heat to 375*F.
By the time the oven has reached the desired temperature, it's time to remove from oven and begin assembling the deliciousness.
Start with ground beef topping.  I simply layer the toppings evenly across the warmed garlic bread with the torn dill across the top.  Of course, if you are not partial to pickles, you may want to omit it.   A nice fresh herb should be used in place though, for added freshness and brightness.
Place in  oven and finish baking until golden and melty.
Slice across the loaves to serve! 
For a little variety you can add or subtract the proteins/veggies like sausage and peppers,mushrooms and carmelized onions, lamb and mint, etc... Have fun with it!