Monday, December 27, 2010

Stew in Bread Cup

When I want to make a quick dinner, I sometimes use a can of cream of mushroom and make a stew with chicken, a lot of vegetables, and short pasta in it. This dish helps me a lot especially when I don't have much time to cook.

For a chenge, I put puff pastry on each bowl with the stew in it and make a pot pie, sometimes put whole stew in a caselol and sprinkle some cheese and bake it. With one can, I can make a pretty good amount of stew for two of us, so it appeares on our table on the next day, too.
The other day, I made cup with bread and put some left over stew in it.

It turned out very pretty :)

I used some sliced bread that I bought from the local grocery store, lay it in a muffin tin with little butter. The size was perfect, and the soft crum easily fitted in the tin and the top of the bread set like flower petal around nicely.

Left over stew turned out nice brunch next day!

Wednesday, December 22, 2010

Kanten Jelly With Kinako (Roasted Soy Flour) and Maple Syrup


Time really flies!  It's the end of the year now, and there are only a couple of weeks left for 2010!

I was happy that I could get the opportunity to be able to teach some cooking classes this year.

I still need to learn and improve more and I'd love to continue to challenge next year too.

Lately, my favorite OYATSU (おやつ) is Kanten jelly with KINAKO powder and maple syrup or honey.

Kanten is made without any sweetness or flavor just as it is, and I sprinkled KINAKO powder and drizzled maple syrup from the top, that's it. And it's made in 30 min.(easy!)

KINAKO (黄粉) is a Japanese soy flour. It is very yellowish flour, but it gets brownish color once it gets wet. I have once bought soy flour in the market, I meant to buy KINAKO, but that was totally different. KINAKO is flour of roasted Japanese soy beans.

You should try once, the smell is SO different, it has very roastie flavor.

KINAKO also have a great nutrient, Fiber.

By the way, I used GOLDMINE brand Kanten flakes a few times in the past, including the dish in the photos above. Their directions says to use, 1 tbsp. of Kanten flakes with 1 cup (240cc) of water, but 300cc is OK for me, because it takes about 5 min. or so to melt all the flakes in simmering water. Still, the flakes don't melt completely, but it molds nicely and properly. There are some flakes left in the bottom of jello, which looks like little patterns (can you see the milky color spot from the image?) and gives a little texture :)

I have no idea how many people have read my blog this year, but Thank You So Much for reading, and I hope you have a happy and delicious holiday season!