Our Dinner One Evening (Edited to add Recipes)

Well, a vegetable dish that I prepared one evening was so pretty that Joe suggested that a picture be taken. It seemed to me that most of the dishes looked pretty, so we took some more. The nice thing is that they are simple dishes, look pretty, and are really quite delicious! If only dinner were this easy every night!

Menu:
Brown rice with barley
Adzuki beans with butternut squash
Boiled Salad

   

   

Adzuk Beans with Butternut Squash

-1″ piece kombu sea vegetable
-1/2 cup adzuki beans, soaked for at least 6 hours
-aprox. 1 cup butternut squash cubed
-water
-pinch of sea salt
-scallions for garnish

Soak the beans with the kombu sea vegetable (this will give them more minerals and help tenderize them a bit.) Drain the beans. Chop up kombu and add to pot. Put the adzuki beans in the pot followed by the cubed squash. Put in enough water to cover the beans. Cook on medium flame until it gets hot. Turn heat to low, cover and cook for about 1 hour. Check occationally to make sure there is still enough water to cover the beans. Add a pinch of sea salt and recover aporx. 10 minutes. No more water will need to be added at this point. After the 10 minutes, remove lid and let water cook out. Put in a serving bowl and garnish wtih scallions, cut on the diagonal.

Brown Rice with Barley

-1 1/2 cups brown rice
-1/2 cup barley
-3 1/3 cups water
-1 pinches of sea salt

Rinse grains. Put them in a pressure cooker with the water. Bring to a boil, uncovered over medium heat. When it comes to a boil, add 2 pinches of sea salt (one pinch per cup of grain). Place the lid on pressure cooker, lock it and bring to full pressure. When it comes to pressure, put a flame deflector under it and turn the heat to low. Pressure cook about 45 minutes. After that, either releas pressure or let pressure come down naturally. When pressure is down, remove lid and let sit about 10 minutes. Spoon into a serving bowl. We added chopped parsley to ours.

Boiled Salad
(A.K.A. Blanched Salad)

-Carrots, cut in rounds
-yellow summer squash, cut in rounds
-Kale, chopped into bite sized pieces
-pinch of sea salt
-water

dressing:
Umobeshi plums
cooking liquid

Bring pot of water to a boil. Add the carrots. After water comes back to boil, blance for aprox. a minute. Remove the carrots. Add a pinch of sea salt to the water. Add the yellow squash, bring water back to boil and blanch until the squash is bright yellow. Remove. Add kale and boil briefly. For the dressing, take an umobeshi plum (or two depending on the size of the plum and how much salad you have made) and put it in a suribachi (like a mortar and pestel, but has ridges inside.) Smosh it (is that a word) until it makes a thick paste. Add some of the cooking broth until desired consistancy is reached.

Note: Since I didn’t have a recipe to follow I had to write this off the top of my head. I hope it makes sense! Any questions? Just leave a comment. Thanks!

 

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One Response to “Our Dinner One Evening (Edited to add Recipes)”

  1. Laura Says:

    Mmmm… Just my luck to see this delicious food during my lunch break…!

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