I had a squash I hadn't gotten around to using yet and decided to serve it with a cream sauce and chicken. I mashed the squash with butter and it was very pretty with the sauce on top! I mixed half and half and whole milk for my sauce, because I wanted it very thick.
This just came together out of sheer boredom one day. It is now the staple of my winter cooking. It is very versatile. I make huge batches, because I stick them in the fridge and everyone munches on them all week. Everything can be very easily cut in half. For the yeasted bread dough... Basically you need enough dough to make a couple dozen rounds, that are about 5-6" in diameter.
The first thing I learned about Japanese cooking is that all the sauces were some combination of shoyu, rice vinegar, sugar, and mirin. This is a quick and easy meal that I made up.
Shoyu is a Japanese soy sauce. It gives a much richer flavor than regular soy sauce, and tastes less salty.
Mirin is Japanese cooking wine, made of rice wine. If you can't find any, just omit it, it will still taste wonderful.
I love playing with cheesecake recipes :) I used coconut sugar in the cake. It's far less sweet tasting. You can also use all butter in the crust. I like the texture coconut oil gives. The time does NOT include giving the cheesecake 24 hours to sit. You can make the syrup the next day so it's warm when you serve it.
This is one of my favorite quick meals. It's very thai-ish but not traditional in any way. The recipe is very versatile. You can use any meat (chicken and salmon are my favorites) and any fresh, dried, or frozen veggies you have. You can add any kind of noodles, although I don't like the taste of wheat noodles in this dish. Rice, bean, and kelp are the tastiest.
ZWT7.... This is exactly how the recipe was posted and I'm still not sure if it's a raw fish recipe or the halibut is supposed to be cooked. I'm guessing raw since it says to eat immediately and discard all leftovers. Since I'm in Colorado and we don't get fresh fish, I always cook my meat.