Asian one-pot meals

 

Asian one-pot meals for four people
It is light manue, you can cook main dish and side in the same cookie sheet.

Ingredients

Baked spring rolls
12 thin spring roll shells (I got at Asian market, frozen section)
1/2 lb ground turkey
1 medium onion
1 clove of garic
1 clove of ginger
1/4 lb frozen shrimp
1 tsp sugar
1Tbs soy sauce
1 Tbs white wine (or any liquor)
1 Tbs water
1 tsp flour
1 tsp extra virgin olive oil

1. Open the bag of spring roll shells, take a damp towel, cover the all spring roll sheets with the towel for 5 minutes. Each sheet sticks together, so carefully peel one each and wrap them with damp towel. Bring 12-17 inch cookie sheet, line the sheet with 18 IN aluminum foil, spray oiled. Preheat the oven to 450 F.

2. Bring a medium size pyrex container with plastic lid. Spray-oil the container, put ground turkey, let the turkey stick to the container using a folk. Cover the ball with the lid and microwave high for 2 minutes. Mince onion, garic and ginger. Chop shrimp into 1 inch size. Open the lid of the pyrex container, add onion, garic, ginger and chopped shrimp. Pour sugar, soy sauce and white wine. Put the lid and microwave high 2 minutes. Open the lid and mix well with a folk. If it is too watery, add a little bit flour.

3. Take one spring roll shell to the plate, put one Tbs of the turkey mixture. Fold the roll into spring roll shape. Mix water and flour in a small plate. Put the flour mixture at the end of the roll. Put all the finished rolls on the cookie sheet. Use the half space and put the zucchini in the other half space. Sprinkle olive oil and put them in the pre-heated oven, second shelf from the top. Bake 10 minutes. Bring the sheet out of the oven. Flip the rolls and bake 10 more minutes. You do not have to touch the zucchini. If the edge of the roll gets burned, scrape with the knife. The roll will look perfect. Eat with sweet and sour sour sauce.

Grilled zucchini
2 medium zucchini
1 Tbs bread crumb
1 tsp extra virgin olive oil

1. Cut the zucchini into 1/2 inch size, circle. Put the zucchini in the cookie sheet with spring rolls. Sprinkle bread crumb and pour 1 tsp extra virgin olive oil. Bake 20 minutes with the spring rolls.

Rice with various grains
1 cup rice
one package of mixted grains, 1oz

1. Wash rice and drain water. Transfer the washed rice into electric rice cooker. Add 14.5 oz water and mixed grain.
2. Start cooking. When rice is done, put it into a small ball and flip the ball in the plate.

Microwave marinera sauce

2 cans (28 oz each) whole tomatoes
4 oz cooked brown rice
1 stalk celery
1 medium carrot
1 small onion
2 cloves of garic
2 2 inch pieces of ginger
1 Tbsp extra virgin olive oil
1 tsp soy powder
1 Tbsp Flax seed
2 or 3 of dried sardine (optional)
1 Tbsp maple syrup or honwy
1/4 tsp salt

1. Spray a 2-quart oval casserole. Put all ingredients into the blender or food porocessor.
2. Process the blender. Pour the mixture into the casserole and microwave for 20 minutes.
Taste and add salt if necessary.

Grilled tri color pepper

three color peppers (yellow, red and orange)

1. Preheat the oven to 425 F. Lightly grease a 1 1/2quart casserole using a cooking spray.
Halve each pepper and take off stem and seeds.

2. Place peppers in the greased casserole. Bake, uncoverd, in the oven for 1 hour.

3. After one hour, pull the casserole from the oven. Put the lid or cover with the aluminum foil. Wait 15 to 20 minutes. Peel the skin with fingers. Do not get rid of liquid. You may eat immedietly. You do not have to use any salt or seasoning.

Slow cooker chicken stock

Wolfgang Puck says in his book that all great chefs tell that without a good stock, final dish wil suffer. Here's my version of chicken stock using a slow cooker. I added Japanese Kombu( Japanese seaweed for dashi) and Niboshi(dried fish for stock) for subtle taste.

3 pounds used chicken bones, after you ate roast chicken or Thanksgiving turkey.
1 medium carrot, trimmed, broken into 2 or 3 pieces by hands.
1 mdium celery stalk, trimmedn and cut into 2-inch slices.
1 medium onionm, peeled, trimmed, and halved.
4 cloves garlic, peeled and crushed by a kitchen knife.
3 cloves ginger, unpeeled.
3 bay leaves
2 sheets of Kombu
5 Niboshi (small dried sardines)
1. Spray 4-to 5 quart slow cooker with cooking spray. Place the chicken bones and all the ingredients in a cooker, pour cold water over to cover.
2. Cover and cook on low heat setting more than 10 hours. Strain through a strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 day, discarding the hardened layer of fat when you use. Put the stock in small containers. Put them in the freezer for up to 3 months and reheat when you use.

Raspberry cream pie

Ingredient
1 cup whole wheat flouer
1/4 cup extra virgin olive oil
3 Tbsp hot water

2 packages Japanese Kanten (Agar-Agar powder)  Go to Asian market, or use gelatin if you cannot find it.
1 cup hot water
1 cup fat free ricotta cheese
1 1/2 cup of frozen raspberry
1/2 cup Greek yogurt
3 Tbsp sugar
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat the oven to 375 degrees. Bring a medium size bowl, put whole wheat flour, olive oil. Using a spoon, mix well. Add hot water and make a ball. Do not put the pie dough in the fride.
2. In a 9 inch pie pan, put the dough you made. Push the dough with spoon and fingers and spread. Place the pie in the preheated oven and bake 12 minutes.

3. Using the same bowl, put Kanten (0 calory, Japanese vegetable gelatin), hot water and mix well. Add ricotta cheese, yogurt and sugar. Mix well using folk.
4. When the pie is ready, on top of the hot pie crust, pour the cheese mixture. Using the spatura, put all cheese in to the pie. Put frozen rasberries on top of the cheese mixture. Put the pie in the fridge for 30 minutes.

ラズベリークリームパイ
材料 （ ４人分 ）
全粒粉
１カップ（２００グラム）
エクストラバージンオリーブオイル
１/４カップ
熱湯 大匙３
寒天パウダー ２袋（８グラム）
きび砂糖 大匙３
熱湯 １カップ
カスピ海ヨーグルト（プレーンヨーグルト）
１/２カップ
低脂肪リコッタチーズ（またはカッテージチーズ）
１カップ
バニラエッセンス 小匙１
アーモンドエッセンス
小匙１/４
冷凍ラズベリー １と１/２カップ

１．中型のボールに全粒粉を入れ、オリーブオイル、熱湯少しを注いでスプーンで混ぜる。

２．混ざったらスプーンで一塊にする。まとまったら、冷蔵庫で休ませずに即、２１センチの耐熱パイ皿に敷き詰める。

３．ボロボロしても気にせず、スプーンと指で伸ばすように敷く。オーブンを３８０度に予熱して、パイ生地を１０分焼く。

４．２のボールに寒天、砂糖、熱湯１カップを入れ混ぜ、溶けたらリコッタチーズ、ヨーグルト、バニラ、アーモンドを加え混ぜる。

５．４のチーズ生地を焼き上がった熱いパイの上に載せる。凍ったラズベリーを上に敷き詰め、冷蔵庫で３０分休ませる。

Soy grilled cheese

Ingredient (for 4 people)
8 slices whole wheat bread
8 Tbsp cooked soy beans
8 tsp extra virgin olive oil
6 oz shredded sharp cheddar cheese

1. Wash one package of dried soy beans, put them in a crock pot overnight with enough water to cover the soy beans.

2. Using the food processor or blender, process cooked soy beans to make puree. If you have too much water, put water in a container. But please do not throw it, since water has great nutrition. Put four slices of bead in a large skillet or nonstick pan. You do not have to heat butter nor spray oil. Spread four slices of the bread with the soy puree thinly using spoon. On top of soy puree, put a little bit of olive oil and cheddar cheese.

3. Spread soy puree on both sides of the bread. Put the lid and cook 4 to 5 minutes each side, until bread id crisp and the filling is melted. If you burn the bread, you could save it by scraping with a knife.
4. You may use soy pured to mix with tomato sauce.

大豆グリル・チーズ

材料 （ 4人分 ）

食パン（胚芽パン等が好ましい）
8枚
大豆の水煮缶	１缶
エクストラバージンオリーブオイル
パン一組に付き小匙１
とろけるチーズ
４枚　（はみ出さない位の量）

１．大豆の水煮をジューサーかフードプロセッサーでピュレ状にする。フライパンにパンを載せて、スプーンで大豆を塗る。

２．大豆は出来るだけ薄く伸ばす。大豆の上にオリーブオイルを振り、チェダー等濃い色のチーズを載せる。

３．両面に薄く大豆を伸ばし、蓋をして片面3分ずつ焼く。焦げないように気を付ける。焦げた場合は包丁でこすれば救済可能。

４．出来上がり。斜めに切る。チーズの下に大豆が隠れています。残った大豆のピュレはカレーやミートソースに混ぜて下さい。

Okara cheese cake

Ingredient
1/2 cup whole wheat flour
1/4 cup extra virgin olive oil
3 Tbsp hot water

1 package (226 g) fat free cream cheese
1/2 cup brown sugar
1 cup Okara (bean-curd refuse or Tofu leavings) you can get at Asian market.
3 eggs
1 Tbsp flax seed
1 Tbsp ground soy flower

1. Preheat the oven to 375 degrees. Bring a medium size bowl, put whole wheat flour, olive oil. Using spoon, mix well. Add hot water and make a ball. Do not put the pie dough in the fride.
2. In a 9 inch pie pan, put the dough you made. Push the dough with spoon and fingers and spread.

3. Using the same bowl, mix cream cheese, Okara, sugar, eggs, flax seed and ground soy powder.
4. On top of pie crust, pour the cheese mixture. Using the spatura, put all cheese. Bake in the preheated oven for 45 minutes.

おからチーズケーキ
材料
全粒粉　　　　　　　　　　　　　　100グラム
エクストラバージンオリーブオイル　1/4 カップ
熱湯　　　　　　　　　　　　　　　大匙３

クリームチーズ（あれば低脂肪）　　1箱（２２６グラム)
おから　　　　　　　　　　　　　　1カップ
卵　　　　　　　　　　　　　　　　3個
三温糖　　　　　　　　　　　　　　100グラム
白ゴマ　　　　　　　　　　　　　　大匙１
きな粉　　　　　　　　　　　　　　大匙１

１．オーブンを180度の予熱する。ボールに全粒粉をふるわずに入れ、オリーブオイルを加える。熱湯を加えて一まとめにする。 冷蔵庫で休ませない。
２．21センチの耐熱のパイ皿に１のパイ生地を入れる。スプーンと指でパイ生地を伸ばして敷き詰める。
３．同じボールにクリームチーズ、おから、三温糖、卵、ゴマ、きな粉を入れてフォークで混ぜる。
４．２のパイ生地の上にチーズ液を流し込む。ゴムベラで全部掬い取る。予熱したオーブンで45分焼く。