I rarely follow a real recipe. I make a lot of changes when I open my cabinets. Problem is, I rarely remember what I did when it comes out well. So maybe you will enjoy seeing my "recipes" I use too. Keep in mind, I don't often actually measure so measurements are approximate. If you cook the same way I do you don't need to pay much attention to the actual quantities...
Red bean cake from our local Asian grocery. Venison Soboro inspired by the Justbento.com recipe found
here. I made some pretty nice changes based on what I had on hand. Meal completed with rice pudding and hard boiled eggs soaked in soy sauce overnight.
Soboro:
In my food processor- 1 inch ginger, 1 TBS minced ginger, 4 baby carrots, 3 green onion, 1/2 cup chunked zucchini. Pureed until baby food consistency.
In my pan- 1TBS sesame oil, sauteed puree for a bit. Added meat and browned. Add splash rice vinegar, 3TBS soy, 3TBS Gyoza. Simmer until sauce is gone and serve on rice.
Easy peasy and YUMMY
Rice pudding:
Never easier.
1 cup cooked rice, 2TBS coconut milk, 1TBS sugar. Stir.
Sprinkle cinnamon, EAT
