Homemade vegetable stock

Whatever you have at home is better than “low sodium organic from the can vegetable stock”.

basic:
1 really big carrot

1 really big onion

2 celery sticks
2 cloves of garlic
1tbsp olive oil
salt
pepper
1 bay leave
1,5 l water


optional:
Just add whatever vegetables you have in the fridge (pepper, chayote, asparagus…)
If I have at home I always add some fresh thyme, cause I like the taste.

Put everything in a same pot. Cook, after boiling, for 30 min. Strain.

Dosanko cooking – Beef Udon

Today’s wisdom by Mrs. Hoshizawa: “Please cook with love and care!”
No wonder she’s cooking sample food for astronauts.

200 g thinly sliced beef (like for sukiyaki)
8 cups boiling water
300 g udon noodles (cooked, cooled, warm up again)
1 pack bean sprouts (blanched in salt water, strained)
2 tbsp. soy sauce
2 tbsp. mirin
salt

splash of olive oil
1 tbsp. sake
1 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. water

thinly sliced ginger
thinly sliced spring onion

Soak the beef in hot water. Cook for 1 minute and remove impurities from top. Add 2 tbsp. soy sauce and 2 tbsp. mirin, season with salt and cook 10 minutes on low heat. Remove the beef from the soup. Set the soup aside.
Cut the beef in smaller pieces (1 inch stripes). Put in hot frying pan some olive oil and add one spoonful sake, sugar, soy sauce and water. Add the beef and fry&mix until the beef is dry.
Assembly: at the bottom put noodles then some beef, add soup, top it with bean sprouts and garnish with ginger and spring onion.

It was just OK. maybe next time, more beef (the soup was very thin), less noodles and sprouts.

My father’s beans soup

So cheap, so ordinary, so healthy. The beans are good for a lot of things. Rich in fiber and antioxidants, help prevent every possible kind of disease. They call them “poor’s people meat”. Probably that’s the reason why all of my grandparents reached 80 years in good health.
Comparing to meat beans are incomplete protein (because they lack essential amino acids). The best way to go around it’s to combine it partial-protein foods to make complementary protein. Just combine beans with either brown rice, corn, wheat, barley, quinoa, amaranth…

This is recipe for big pot. Good for two people, for two days (breakfast, lunch and dinner).
It’s stupid to cook less, just freeze remains and eat them within a month.

My father’s bean soup

1 cup of of mixed beans
1/2 cup chickpeas
1/2 cup barley
1/2 cup lentils

2 big onions
4 cloves garlic
2 carrots
2 stalks celery
1 pepper
2 small tomatoes

olive oil
2 bay leafs
salt
pepper
1/4 tsp. sugar
6 cups water (approximately)
5×5 cm strip of kombu

2 fingers strip of homemade smoked bacon with skin (just for that smoky smell)
a pair of high quality sausage – to make my husband smiling (otherwise he calls this recipe: Empty beans)

Soak beans, lentils, chickpeas and barley overnight. Wash them and strain.
Dice all the vegetables. In a large pot heat olive oil, and sauté onion until translucent. Add other vegetables, except tomatoes. Season with salt and pepper. Cook on low heat until the vegetables are all cooked. Add tomatoes, sprinkle a little bit of sugar (to balance acidity in tomatoes), and cook for additional 5 minutes. Or until almost all the liquid evaporates.
Add beans (all of them), water and bay leaf. Add bacon. Cook for 1,5 hour on low heat. Taste, season. If it’s to juicy, cook some more, if it’s to dry add some water.
Cook sausages separately and add them at the end.

The happy farts will follow you wherever you go!

They say if you cook them the right way the gaseousness of beans will be virtually eliminated. I find that untrue. Adding kombu helps, but only helps. I did not try to sprout them jet. Maybe that’s true. For us it works to eat beans more often, twice a week at least and develop immunity.

Dill soup and Tuna Avocado salad

Dill soup
Ingredients – good for 2 for 2 days:
a small bunch of dill
2 – 4 tbs. butter
2 tbs. flour
4 cups milk
6 cups water
2 eggs
salt, pepper

Chop dill finely. Melt butter over medium heat. Add chopped dill, sauté it for a very short time. Stir in flour. Gradually stir in milk. Add water, season with salt and allow the soup to boil for minute or two. Turn the heat off. Add eggs and stir with fork.

Tuna-Avocado salad
Ingredients:
1 can of tuna
1 avocado
a small bunch of flat parsley (any parsley)
a few spring onions
splash olive oil
splash lime juice (or lemon)
season with salt and pepper

Cut the onion, parsley and avocado in smaller pieces, mix all the ingredients.

Dosanko cooking simple fish soup

TV package has 154 channels. Most of the time there is nothing to watch, not even of the least interest. Well, except, sometimes Asian food channel. Only sometimes, because usually there are too much of those: mmmmm, ahhh, so tasty, oh this is so easy, crap. Those TV hosts and cooking industry, never miss a recipe, and they never have to throw the whole lunch away. Fake, like any other reality show. But there are exceptions, and one of our favorite shows is Dosanko cooking. The japanese host Mrs. Sachiko Hoshizawa, entered the Guinness Book of World Records for having the longest live cooking show in Asia – 14 years running. Her recipes are for homemade food. With Mrs. Hoshizawa Japanese cooking started to look easy to do. Her best advise is to cook with fresh sessional ingredients.

400 g halibut divided into 4 pcs. (or any fresh seasonal fish, Mrs. Hoshizawa uses cod)
3 cups of water
2 tbsp sake
2t tbsp mirin
2 tbsp soy sauce
10 x10 cm kombu
1/2 cup corn flower
salt
pepper
3 tbsp ginger (julienned)
spring onion (julienned)
nori for garnish (julienned)

 

Coat the fish with mixture of corn flower and salt. Heat medium size saucepan, put the kombu inside and top it with a fish. Add sake. After few seconds sake will evaporate and than add water, mirin and soy sauce. Close tightly with a lid and cook on low heat 15 minutes. Add salt and pepper to taste. Diagonally julienne ginger, spring onion and nori. Arrange the soup and the fish in a soup bowl and sprinkle with nori, spring onion and ginger.

Butternut squash curry soup

1 small butternut squash (peel, remove seeds, cut squash meat in similar size pieces)
1 small red onion (chopped)
2 cloves garlic (chopped)
2 tsp. Simplest Indian curry mixture
1 + 1/2 cups water
1 cup coconut milk
2 kafir lime leaves
salt
coriander leavs & roasted pumpkin seeds
olive oil

In a medium size saucepan sauté an onion until golden in a little olive oil. Add chopped garlic and cook, string frequently, until tender. Stir in Simplest Indian curry mixture; cook for 1 minute. Add chopped pumpkin and stir in so that the pumpkin is fully covered with spices. Add water, coconut milk and kafir lime leaves. Put the lid on and cook until the pumpkin is tender. Purée the soup with a hand blender until smooth. Season with salt. Garnish with coriander and roasted pumpkin seeds.

All time favorite Chayote, Parsley & Garlic soup

The best soup ever. Two years ago, we didn’t know what chayotes were, and now this dish is classic comfort food.

splash or two olive oil
2 shallots, minced (or two scallions or 1 small onion)
2 -4 small garlic clove, minced
sprinkle of cayenne pepper powder (or chill flakes, or whatever spicy thing you have)
4 chayotes, peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
good handful of chopper parsley
salt
4 cups water

Mince shallots and garlic with hand blender. Heat olive oil over moderate heat in a heavy saucepan. Add minced shallots and garlic, stir shortly, add cayenne pepper and stir just to blend the ingredients. Add chayotes and half of the parsley and stir for about 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.

Stir in remaining parsley and purée the soup until smooth.