Jan. 23rd, 2012

Kantan Cooking with Jou!

And now, for another Kantan Cooking with Jou!

Strawberries and Marshmallow Toast

Toast one side of bread in a toaster oven.

When it's a tiny bit brown, flip it over, and place marshmallows on it.

Toast until the marshmallows are melty and a little brown.

While this is happening, slice some strawberries in half.

Once the toast is ready, stick the strawberries on the toast, and eat. :9

May. 29th, 2010

Kantan Cooking with Jou: Spinach and Asparagus Quesadillas

A few days ago, I went to the import food store and saw they had tortillas and taco seasoning.

:DDDDDDD

I gorged myself on soft tacos yesterday, but had five tortillas left, and a looming deadline of "eat within 2 days of opening." Since I only bought one pack of taco seasoning (a mistake I won't make again) and had no more meat, decided today to make quesadillas.

SInce I also decided, "..those veggies I bought need to be eaten," yes.

Ingredients:
Tortillas
Shredded Cheese
Spinach
Young asparagus

Instructions:

Put water in a pot. While waiting for it to boil, chop up the spinach and asparagus. WHen it's boiling, toss them in.

Heat a fry pan, then add enough oil to lightly coat the bottom.

Microwave the tortillas for about 10-30 seconds to make them easier to separate, then toss one in the frying pan.

Lightly top the tortilla with shredded cheese and turn the heat down the medium.

By now, the spinach should be boiled enough, so shut that off.

Once the cheese has melted, put some of the drained spinach and asparagus on the cheese, then fold over the tortilla. Smush it a little, then put your tortilla on a plate.

Repeat until you runout of ingredients.

If you have salsa, out some in a little side dish for dipping, and voila! Quick, easy, and OH so delicious. :9

May. 27th, 2010

Food!

I have couscous and peta bread, and am willing to buy ingredients.

What should I cook for tomorrow?

And tomorrow, btw, I am making myself tacos and/or enchiladas, since the overpriced import food store had tortillas, taco seasoning, and salsa. They did not have refried beans or kidney beans, *cry*, so anything bean-based is pretty much out.

Jan. 4th, 2010

Kantan Cooking with Jou: Spinach tofu stir-fry with pork

So I was feeling pretty bleeeeh today, and run-down, and chalked it up to stress and still being a wee bit jetlagged.

Yeah, then I randomly glanced at my hand and went, "OH GOD I'M WHITE D:"

A little couple hours later, I was in the bathroom, looked in the mirror, and went, "...I am not supposed to be that pale, omfg." And realized my iron had tanked--it was getting low when I was in the US (I could tell because I started crunching on ice every chance I got), so I went, "OK, IRON TIME."

I made the kimchee pork I told y'all about before, but added a side dish: spinach-tofu stir fry with pork.

Yes, two meat dishes. MY IRON OH GOD.

Ingredients:
Spinach
Tofu
Ground pork
Brown mushrooms
miso paste
mirin (sweet rice cooking wine)
soy sauce
sesame oil (optional)
sesame seeds (optional)

Throw the ground pork into a wok or frying pan and brown. While it's browning, wash and chop up your spinach.

Add spinach.

Pour in some mirin. Don't add too much, or else it gets watery.

Add a tea spoon of miso.

While that's cooking, chop up the mushrooms and toss them in. Stir.

Cube the tofu and toss (or, in my case, drop as you slice it because my hand is not big enough for this shit) in the pan.

Add soy sauce, same warning as with the mirin.

Add a dash of sesame oil, and another spoonful of miso paste.

Stir.

Add some sesame seeds.

Stir some more, done!

I was a little surprised at how well this came out, since it was my first time doing it, and I'll be doing it more when my iron is tanking, because between the pork, the spinach, and the tofu, my body is probably going to be a lot happier in a bit than it is now.

Nov. 15th, 2009

Jou's Kantan Cooking: Hearty Chicken Noodle Soup

I have a cold and I wanted chicken noodle soup, danggit. And living in Japan has got me used to the idea of cooking everything from scratch instead of getting it in a can. Plus, a can means a can I have to throw away, and that means figuring out what random day out of the month is can day for garbage. And that's a pain.

So instead, I bought ingredients on my way home Friday, and it has been Soup Weekend. :D

Ingredients:
Chicken (preferable pre-sliced. I went that route because a) lazy b) only one cutting board and I use it for veggies)
Chicken consomme (2 or 3 cubes)
2 smalliish to mid-sized potatoes
2 smallish carrots
1/2 an onion
1 or 2 stalks of asparagus
OPTIONAL: pasta (or rice, whichever floats your boat)
water

Get a good-sized pot.

Fill it with water.

Toss in the chicken.

Wander off and watch something on youtube.

Come back, wash the potatoes, and slice them into 1-2 centimeter sized cubes. DO NOT PEEL THEM.

Peel and chop up the carrots to about the same size as the potatoes.

Toss them into the water (cussing when you splash yourself optional)

Add 2 blocks of consomme. Turn heat down and put a lid on the pot.

Wander off to watch more stuff on youtube. Like a couple clip of a Let's Play of Vagrant Story.

Wander back, check to see that the potato is cooked.

Get asparagus and chop into pieces. Add.

Chop up onion and add.

Toss in another block of consomme and put the lid back on the pot.

Wander off and watch another Let's Play clip.

Come back, add a handful of whatever kind of pasta you like. I added "salad macaroni," which was tri-color macaroni (yay, extra veggies and flavors!).

Watch more youtube--a ten minute clip is good.

Come back, turn off heat, and voila! Because it's boiled for so long, the potato really thickens the soup, and there are tasty bits of peel floating around.

Nov. 14th, 2009

Jou's Kantan Cooking: kimchee pork and asparagus

Jou's Kantan Cooking

"Kantan" is Japanese for "easy." I am...lazy and a terrible cook. Mainly terrible because of the "lazy" thing--when I take my time and do it, I can cook pretty well. But I never learned how to cook, and I am also lazy and hate washing dishes. So when I do cook, it has to involve the least amount of effort and result in the fewest amount of dishes to be washed.

But I'm trying to learn to cook and eat healthier, so. I'm going to post the random things that have worked, and which are easy and tasty and quick.

Kimchee pork and asparagus:

Ingredients:
thinly sliced pork
chingen (bok choi)
asparagus
kimchee
some kind of cooking oil (I used canola oil)

Pull out your frying pan. Add a little bit of oil, just enough to coat the bottom. While it's heating up, get the chingen from the fridge and chop off the thick, white part of about three or four "leaves" and cut those into bite-sized pieces. Toss them into the pan.

Now take out a stalk of asparagus, chop it into bite-sized bits, and add it to the pan.

Get your thinly-sliced pork and also toss it into the pan. Stir-fry all that until the pork is cooked.

Chop up the leaves of the chingen and toss those in the pan. Mix everything up, then wash your cutting board and knife.

Now go to your fridge and take out your kimchee. Put as much kimchee as you want in the pan. Mix until everything is nice and hot.

Put it in a bowl or on a plate and eat (as is, or with rice if you made some). :D

Number of things to wash:
Pan
Cutting board (washed during cooking process)
Knife (washed during cooking process)
Chopsticks (if you use cooking chopstick to cook) or fork (I washed my chopsticks after I put the food in the bowl while it was too hot for me to eat)
Plate/bowl and eating utensil of choice.

Time spent:
About twenty minutes between starting and stuffing my face. :D