The DH spent some years in Germany when he was in the army. As a once-a-week treat, he went off base to eat in a local restaurant. He ate bratwurst, knackwurst or wiener schnitzel, with spaetzel or potatoes, and salat.
When we started spending time together, we were both in college, plus we both worked part-time. A treat was Friday dinner at Beethoven's Fifth, which may have been Honolulu's only German restaurant at the time. Somewhere, I kept a menu, and I'm sure dinner for was less than $20. For two of us! A beer or two for DH, a glass of wine for me, salat, schnitzel, pork roast or sauerbraten. I don't remember having dessert, but I do recall a shot or two of Barenjager or Jagermeister.
Since then, I've successfully made sauerbraten, salat and rotkohl - red cabbage. I was less successful with spaetzel!
When I saw a local restaurant observing Oktoberfest - Munich's harvest celebration - I convinced the DH we should go! He had the IPA, pork roast with spaetzel, potato salad and sauerkraut. I had a glass of Kenwood sauvignon blanc, the Wiener schnitzel with spaetzel and cooked apples. All quite good. We should have skipped the crab cake appetizer. And the strudel was more like a pop tart.
Sharing German food took us back in time, as well as to Germany and Austria. In fact, some of the best food was in Austria - eating game in a castle, and pork loin and salat at a friend's home! Good times!
Wednesday, September 28, 2011
Tuesday, September 20, 2011
It Came from Out of the Sky!
An avocado. Not just your supermarket or even farmer's market size avocado, but a BIG avocado.
On our nightly neighborhood walk, we found it on the sidewalk. We had admired the tree and its fruit, but it was trimmed back so that the branches no longer hung over the sidewalk. The avocado wasn't pretty - dark or brown or yellow in some spots. But we didn't question our luck, and a few days after a rest in a paper bag with an apple, I sliced into it, and it was firm and buttery. There was only the tiniest of bruises on one end.
So, two weeks in a row, we had The Most Delicious Sandwich! We ate the rest with cucumber and ripe tomato, with slivers of red onion and tangy ume dressing. Yum!
On our nightly neighborhood walk, we found it on the sidewalk. We had admired the tree and its fruit, but it was trimmed back so that the branches no longer hung over the sidewalk. The avocado wasn't pretty - dark or brown or yellow in some spots. But we didn't question our luck, and a few days after a rest in a paper bag with an apple, I sliced into it, and it was firm and buttery. There was only the tiniest of bruises on one end.
So, two weeks in a row, we had The Most Delicious Sandwich! We ate the rest with cucumber and ripe tomato, with slivers of red onion and tangy ume dressing. Yum!
Saturday, September 17, 2011
How to Add Fiber and Flavor to White Rice
We had leftover white rice. This is a common occurrence, whether I cook at home, or we eat out. The usual amount of rice that's served to me is more than I can eat at one meal. I often take home half the entree, as well!
Last week, I had about 1-1/2 cups of leftover white rice. I cooked one cup of frozen soybeans in water, then drained them. Mixed the beans with the rice, a half teaspoon of sesame oil and half teaspoon of sea salt.
This made a tasty accompaniment to the leftover fish and vegetables I served. Come to think of it, it's an Asian version of beans and rice!
Soybeans are high in protein, and the ones that are sold frozen come either in the shell, or conveniently shelled.
Next time, I may add soybeans to reheated leftover cooked quinoa, along with a splash of shoyu (soy sauce)!
Do you eat soybeans? How do you prepare them?
Last week, I had about 1-1/2 cups of leftover white rice. I cooked one cup of frozen soybeans in water, then drained them. Mixed the beans with the rice, a half teaspoon of sesame oil and half teaspoon of sea salt.
This made a tasty accompaniment to the leftover fish and vegetables I served. Come to think of it, it's an Asian version of beans and rice!
Soybeans are high in protein, and the ones that are sold frozen come either in the shell, or conveniently shelled.
Next time, I may add soybeans to reheated leftover cooked quinoa, along with a splash of shoyu (soy sauce)!
Do you eat soybeans? How do you prepare them?
Wednesday, September 14, 2011
A Cool Choice for Lunch
More than once, I've been at the mall, doing errands and instead of sustenance, I needed to quench my thirst and cool down.
The answer to that has more often than not, been: ONOPOPS! They're in a cold case right at the front checkstand of the Ala Moana Center Foodland. I told the owner/inventor that I need Ono Pops at MY Foodland, up the street!
What are they? Delicious, real fruit paletas or popsicles, many with ingenious local flavorings. Ume Thai Basil. Mango Habanero-Lime. Strawberry Lemonade, which was less exciting than the previous exotics.
The current favorite of the DH is Li Hing Pickled Mango, which is pretty good, but I like to try new flavors. I wanted Salted Caramel Watermelon, but they ran out!
I'll pass on the Saimin flavor - complete with kamaboko (fishcake), noodles and Spam! No, too, to the creamy teri Spam onopop!
I love the tangy onopops, and sometimes I call them: LUNCH!
The answer to that has more often than not, been: ONOPOPS! They're in a cold case right at the front checkstand of the Ala Moana Center Foodland. I told the owner/inventor that I need Ono Pops at MY Foodland, up the street!
What are they? Delicious, real fruit paletas or popsicles, many with ingenious local flavorings. Ume Thai Basil. Mango Habanero-Lime. Strawberry Lemonade, which was less exciting than the previous exotics.
The current favorite of the DH is Li Hing Pickled Mango, which is pretty good, but I like to try new flavors. I wanted Salted Caramel Watermelon, but they ran out!
I'll pass on the Saimin flavor - complete with kamaboko (fishcake), noodles and Spam! No, too, to the creamy teri Spam onopop!
I love the tangy onopops, and sometimes I call them: LUNCH!
Thursday, September 8, 2011
The Most Delicious Sandwich
...was inspired by one eaten by Kathy YL Chan, of A Passion For Food.
Her vegetarian sandwich, from Olive's, in NYC, consisted of "California Avocado, Vermont Sharp Cheddar, Crunchy Sprouts, Red Onion, Tomato, Chipotle Mayo, and 7-Grain Bread".
The non-vegetarian sandwich we ate was: Hawaiian avocado smushed into the Baker Dude's multi-grain bread and sprinkled with garlic salt, Havarti cheese, 3 slices of microwaved turkey bacon, sliced WOW farms tomatoes, thinly sliced red onion, another slice of Havarti. Heat a small amount of butter in a small pan and grill until golden, turn, add more butter and grill until the other side is golden.
I KNOW. Turkey bacon is NOT "real" bacon, but we don't eat bacon bacon unless it comes in a spinach salad or a sandwich. Then it gets picked out if it's undercooked!
I think what makes this the Most Delicious is the smushing, the garlic salt and the butter-grilled bread. The DH said it was Most Delicious as he ate it, avidly, voraciously.
Her vegetarian sandwich, from Olive's, in NYC, consisted of "California Avocado, Vermont Sharp Cheddar, Crunchy Sprouts, Red Onion, Tomato, Chipotle Mayo, and 7-Grain Bread".
The non-vegetarian sandwich we ate was: Hawaiian avocado smushed into the Baker Dude's multi-grain bread and sprinkled with garlic salt, Havarti cheese, 3 slices of microwaved turkey bacon, sliced WOW farms tomatoes, thinly sliced red onion, another slice of Havarti. Heat a small amount of butter in a small pan and grill until golden, turn, add more butter and grill until the other side is golden.
I KNOW. Turkey bacon is NOT "real" bacon, but we don't eat bacon bacon unless it comes in a spinach salad or a sandwich. Then it gets picked out if it's undercooked!
I think what makes this the Most Delicious is the smushing, the garlic salt and the butter-grilled bread. The DH said it was Most Delicious as he ate it, avidly, voraciously.
Tuesday, August 30, 2011
On Fiber, Getting Enough of it, and Why?
The longer you live on this earth, the more you dread seeing your doctor.
Just kidding!
The more you dread getting your blood work done, is more like it!
I don't want to be thin, and I'm not. I want to be HEALTHY! I want my numbers to reflect that.
If I just ate what I really wanted, it would be pasta with butter and cheese, or bread with butter. And croissants, or better yet - ensemada! Note that these are all things involving white flour. And add to them white rice!
Instead, most of the above are relegated to a single serving every couple of months. Except for the bread - I need to a slice or two at least once a week . With butter.
And think about it: white EVERYTHING is boring! I need to eat fresh tomatoes several times a week, orange fruit, and green herbs.
I asked a friend if she ate brown rice; she told me she does NOW. A doctor's visit after bloodwork convinced her to make the change. Her cholesterol level was 300+! The doctor wanted to put her on medication IMMEDIATELY. She told him to give her a year to change.
By eating more fiber, fruit and vegetables, and less of the things she loves - pasta, white bread, pastries - she brought her cholesterol level down 100 points. She now eats Gen-Ji-Mai, a polished brown rice, as well as quinoa - a seed with lots of protein - and other fiber and nutrient-rich foods.
If you think all brown rice tastes the same, try the brown rice sushi at Nijiya - heaven! So good - this is something I crave! They must use Gen-Ji-Mai or something similar. There is also a delicious Gen-Ji-Mai 12-grain rice mix, which I cook in a 1:1 ratio with long grain white rice. Still healthy and lots of fiber. Add some chicken base or a little salt for more flavor and leftovers used as a salad base taste better.
Having said all that, I ate WHITE rice and umeboshi - pickled plums - for dinner tonight. Comfort food!
Do you eat brown rice? If not, why not?
Just kidding!
The more you dread getting your blood work done, is more like it!
I don't want to be thin, and I'm not. I want to be HEALTHY! I want my numbers to reflect that.
If I just ate what I really wanted, it would be pasta with butter and cheese, or bread with butter. And croissants, or better yet - ensemada! Note that these are all things involving white flour. And add to them white rice!
Instead, most of the above are relegated to a single serving every couple of months. Except for the bread - I need to a slice or two at least once a week . With butter.
And think about it: white EVERYTHING is boring! I need to eat fresh tomatoes several times a week, orange fruit, and green herbs.
I asked a friend if she ate brown rice; she told me she does NOW. A doctor's visit after bloodwork convinced her to make the change. Her cholesterol level was 300+! The doctor wanted to put her on medication IMMEDIATELY. She told him to give her a year to change.
By eating more fiber, fruit and vegetables, and less of the things she loves - pasta, white bread, pastries - she brought her cholesterol level down 100 points. She now eats Gen-Ji-Mai, a polished brown rice, as well as quinoa - a seed with lots of protein - and other fiber and nutrient-rich foods.
If you think all brown rice tastes the same, try the brown rice sushi at Nijiya - heaven! So good - this is something I crave! They must use Gen-Ji-Mai or something similar. There is also a delicious Gen-Ji-Mai 12-grain rice mix, which I cook in a 1:1 ratio with long grain white rice. Still healthy and lots of fiber. Add some chicken base or a little salt for more flavor and leftovers used as a salad base taste better.
Having said all that, I ate WHITE rice and umeboshi - pickled plums - for dinner tonight. Comfort food!
Do you eat brown rice? If not, why not?
Monday, August 29, 2011
Posts About Cucumbers You May Have Missed
I see that folks really want to know what to do with all the cucumbers they're growing in their gardens, or inheriting from their neighbors.
The other night, we ate JaJa Mein, and julienned cucumbers are the ideal topping for this spicy-salty dish, along with some chopped tomatoes. Here's the recipe:
The other night, we ate JaJa Mein, and julienned cucumbers are the ideal topping for this spicy-salty dish, along with some chopped tomatoes. Here's the recipe:
Suzanne’s Jaja Mein
Based on lovelylanvin.com’s recipe
- ¼ cup chicken broth
- 1 Tbsp ground bean sauce (Koon Chun brand)
- 1 tsp miso
- 1 tsp agave syrup or mirin
- 1 Tbsp shoyu
- 1/2 tsp sesame oil
- 1 heaping Tbsp chili/garlic sauce
Combine the above sauce ingredients in a small bowl. Saute the following in oil:
- ½ lb. ground beef or pork
- 1 Tbsp minced garlic
- 4 stalks (counting each bulb as one stalk) of green onion, chopped
Add the sauce ingredients and simmer 3 to 4 minutes. Adjust taste.
For noodles: place an opened serving packet from a package Sun ramen noodles in bowl. Add 2-3 Tbsp water. Cover and microwave 45 seconds, then drain. Top with 2-3 Tbsp of ground beef mixture and garnish with julienned cucumber, grape or chopped tomatoes and cilantro. Note: recipe makes about 4 servings.
You could also make a cucumber salat as a side dish, or this quick cucumber pickle. This panzanella salad contains tomatoes as well as cucumbers.
Cooling cucumbers offer a crispy contrast to spicy or hot food. What is your favorite way to eat cucumbers?
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