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Steamed Kabocha With Ginger-Soy Dressing

Steamed Kabocha With Ginger-Soy Dressing


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Life’s not all about roasted vegetables. When they’re steamed, vegetables come out refreshed and hydrated, as if they’ve spent a day at the spa. They taste like their best selves, ready to be zhuzhed up with a punchy ginger-soy dressing. It all happens in the time it would take to heat up the oven—and there’s no oily baking sheet to clean when you’re done.

Ingredients

  • 3 scallions, white and dark green parts separated, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 Tbsp. seasoned rice vinegar
  • 2 Tbsp. toasted sesame oil
  • 1 tsp. finely chopped peeled ginger
  • 1 small kabocha or 2 acorn squash (about 2 lb.)
  • 1 tsp. toasted sesame seeds

Recipe Preparation

  • Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)

  • Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13–15 minutes.

  • Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

Recipe by Sohla El-WayllyReviews SectionThis has quickly become a lunch-at-home favorite; easy, healthy, riffable. It was great the first time, made as directed, and it was great the next four times adjusted to our tastes/fridge situation; swap the sauce for leftovers or your favorite quick mix (but still cook it in a ramekin in the steamer, for gooey thickness and ease). Have fun with toppings; we liked toasted coconut with cardamom, toasted puffed rice with cumin and salt, bonito, crumbled seaweed snacks etc etc (and always loads of scallions). I like to steam for more like 50 minutes, for really lavishly soft squashAnonymousBoston MA04/30/20

Asian Pork Chop

Some of the feedback and requests I received from the readers are for more quick and easy recipes. The other day I made this pork chop after my children’s afternoon swim lesson, the most busy day of the week for me. Because of my mom’s visit, I haven’t had the chance to do my regular grocery runs so my fridge was pretty empty. I quickly ran to get some pork chops, spinach, and other ingredients from the market on the way home and I made this dish in less than one hour including marinade time.

As soon as I came home from the swim lesson, I quickly marinated the meat. Meanwhile I bathed the kids and prepared miso soup, stir fried garlic spinach, and another small side dish. My rice cooker has a timer so I set the rice to be done right before our dinner time. If you are curious about this pork chop flavor, it’s more on the side of salty flavor than sweet (like Teriyaki sauce). If you use this recipe, you definitely want to enjoy it with steamed rice. You can adjust the time for marinade as you like, but please do not marinade overnight or else it will get too salty.

Be sure to come back next Monday to see the winners of my recent giveaway. If you haven’t entered, it’s open till Sunday 11:00 pm PST . Hope everyone has a great weekend!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook , Google+ , Pinterest , and Instagram for all the latest updates. Thank you so much for reading, and till next time!


Tired of Ginger Pork? Try Miso Ginger Pork

I often receive emails and messages from readers that they don’t know what to do with the remaining miso that has been sitting at the back of their refrigerator. They often buy a tub of miso to cook with just one or two dishes and end up not knowing what else to do with it.

Well, my quick response would be to make Miso Soup every time you serve Japanese dish with steamed rice. But if you are looking for more ideas, my next suggestion is to use miso to season meat and fish. You’ll be surprised at the depth of flavor that miso adds to everything you stir it into.

The typical Ginger pork, or Shogayaki in Japanese, is composed of thinly sliced pork (pork loin cut) sautéed with ginger, soy sauce, mirin, and sake. It is one of my favorite go-to dishes as I love the combination of all these flavors. It is also super easy to pull together, guaranteed to hit the dinner table in about 15 minutes.

If you have a tub of miso in your refrigerator right now, you can utilize this all-purpose ingredient by incorporating with the rest of seasonings for Miso Ginger Pork. Just a spoonful is all it takes to make the classic home cooked dish extra special.

Bear in mind that miso can burn easily, so I don’t recommend marinating the meat for this dish. Make sure the pork is cooked through first, before you pour in the sauce.


Ginger Recipes

Nicole Franzen

Bright, spicy, and slightly sweet, ginger enlivens all sorts of dishes. From crispy fried chicken to sweet cookies, check out our favorite ginger recipes.

Ginger is featured prominently in Japanese and Japanese-inspired dishes. Our Japanese-style chicken wings use potato starch to get a crispy crust and are flavored with ginger, garlic, and sansho, the Japanese equivalent of Sichuan pepper. Our kombu and squid fried rice from chef Tadashi Ono is a simple one-pot dish rich in umami and kicked up with ginger.

Steeping ginger in water with sugar yields a flavorful simple syrup to use in cocktails. The Saint is a white-wine based drink with vermouth, lemon juice, and a spicy ginger syrup. Our Japanese old fashioned has the bourbon-Angostura combo typical for the drink, but is sweetened with a ginger simple syrup made with kuru sato, or Japanese black sugar, which has a taste similar to dark brown sugar.

We also love adding ginger to sweet dishes. The bright spiciness highlights all the other flavors of a good dessert. Try our pear pie in which ginger balances the fruity filling and buttery crumble of sweet streusel. Fresh and candied ginger deliver a one-two punch in our decadent chocolate chess pie. And of course, you can’t forget gingerbread cookies. Our recipe for this holiday classic calls for cloves, cinnamon, and ginger.

Find all of these dishes and more in our collection of ginger recipes.

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Steamed Kabocha With Ginger-Soy Dressing - Recipes

2011 YEAR OF THE RABBIT CELEBRATION
Casa CornIto
Saturday, February 5, 2011, 7:00 post meridien

Honored Rabbits
Pat Wade
Barbara
Brian Miyamoto
Delaina Law
Richard Erickson

Arrival Fare
Hot & Sour Soup with Pork Threads, Shiitake & Cloud Ear Mushrooms, & Lily Buds,
Sweet & Sour Eggplant "Baba Ghanouj" with Shrimp Chips
"Silken" Kinugoshi Tofu Cups with Scallions, Ginger, & Soy Sauce

Buffet
Grilled Chicken Drummzettes Rubbed with Thai Chili, Garlic, Shallots, & Lemongrass
Pork "Riblets" Braised in1-2-3-4-5 Sauce (Watch out for bones!)
Sister Shirley's Shrimp & Asparagus Stir Fry with Black Bean Sauce
Rabbit Greens and Velvet Beef Dressed with a Worldly Dressing
Mabo "Spring Rain" Harusame Noodles with King Trumpet & Enoki Mushrooms
Roast Duck from Sam Woo's
Spicy Haricots Verts with Carrots & Shiitake Mushrooms
Baby Shanghai Choy with Oyster Sauce Drizzle
Chow Mein with Two Tofus, Maitake Mushrooms, Yu Choy Greens, & Bamboo Shoots
Kabocha Squash Smashed with Ginger, Red Onions, & "Nuta" Miso Dressing
(The kabocha seeds were hand-carried from Hokkaido, Japan to Lompoc by Shu Takigawa!)
Steamed Jasmine Rice

Potstickers
Traditional Fold: Pork
Half Moon Fold: Turkey with Fragrant Black Beans
Three-Cornered Hat Fold: Shiitake Mushrooms, Bamboo Shoots, & Water Chestnuts
3-2-1 Dipping Sauce

Sweet Treats
Brother Hugo's Oxnard "Well-Pict #269" Strawberries (Picked today at7:00am!)
Sister Flora's Earl Grey Tea Wafers
Dorayaki Cakes from Mother and Father Ito
John Dumas' Torta di Riso

Team Potsticker
Lucy's Parents Ken & Suzie, Hugo, Flora, Shirley, Cousin Kathy, David, & Tanya

Team CD
David Davis, Adam Berman, Michael Berman, Rachel Martin, Andy Carter, & Suzanne Blum


Chinese Noodles Stir Fry Recipe

When we are looking for a quick and easy meal on a weeknight, we often turn to a stir fry recipe like this one. You can use the ingredients listed below or substitute foods you have on hand.

If you live near an Asian food market or have a supermarket that carries some exotic vegetables, give them a try and let me know your results below.

Chow Mein Noodles

Chow mien is stir fried noodles and is the mispronunciation of the Chinese word “chāu-mèing. Translated, it means fried – chow and noodles – mien. There are several different types of Chinese noodles including thin and wide wonton noodles, lo mein, and Hong Kong-Style Pan-Fried (chow mien) noodles.

If you want to learn more about the differences between these varieties, I found a good article at Seriouseats.com. In their post, they describe Hong Kong-Style as “looking similar to thin wonton noodles.

The main difference is that noodles labeled “Hong Kong” or “pan-fried noodles” are par-cooked in boiling water, which makes them ready to stir-fry.”

If you can’t find these fresh chow mein noodles, they suggest you substitute thin wonton noodles. To use, boil them in water for about a minute, drain, dry and toss them with a little oil.

When cooking Hong Kong-Style (Chow Mein) noodles, it’s important to loosen them up after removing from the package so they don’t clump together when placed in the pan.


Steamed Kabocha With Ginger-Soy Dressing - Recipes

The fresh harvest, the nippy weather, the pageantry of trees. it must be Autumn!

This Orzo in Creamy Kabocha Squash Sauce captures the mood of Autumn for me, for Autumn is not Autumn unless I indulge in the gourds and squashes and pumpkins.

Orzo is pasta, shaped like rice, only slightly bigger. Kabocha squash soup is a favorite fall meal at home. I wanted to add some body, pump it up a bit for the kids. This almost feels like pumpkin risotto in texture, very creamy, thick and wholesome.

Cook orzo per package directions. I take the short cut - I usually start it in the rice cooker in the morning, before I leave for work. So, when I get home, I just need to make the sauce and finish the dish.

Now, after a bit of trial and error, I have managed to cook macaroni, rotini, penne even spaghetti in rice cooker, al dente, with proper amount of water. This way, I am not waiting for pasta to get cooked in the tight weeknights when all I have energy for is to throw together something simple yet sumptuous for the kids.

Kabocha, a Japanese winter squash is chockful of nutrients - beta carotene, with iron, vitamin C, potassium - rich in fiber, low in fat. all the good stuff.

Ingredients
3-4 cups of peeled, diced kabocha squash
1 small yellow onion, diced
4-6 garlic cloves, crushed
salt to taste
1-2 Tbsp olive oil
2-3 cups water or vegetable stock
1 cup evaporated milk or half-and-half

Spices for flavoring:
1 Tbsp dry basil
1 Tbsp dry marjoram
1 tsp dry oregano
1 tsp dry sage
1 tsp dry thyme
1 tsp turmeric powder


Recipe Summary

  • 2 tablespoons brown sugar
  • 2 teaspoons soy sauce
  • 1 tablespoon sesame oil (Optional)
  • ¼ cup vegetable oil
  • 3 tablespoons rice vinegar
  • 1 (8 ounce) package dried rice noodles
  • 1 head iceberg lettuce - rinsed, dried, and chopped
  • 4 boneless chicken breast halves, cooked and shredded
  • 3 green onions, chopped
  • 1 tablespoon sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.


Steamed Kabocha With Ginger-Soy Dressing - Recipes

After the cow-train ride, and seeing Lucy llama, Victor goat and Lenny & Squiggy ducks, and climbing the hay pyramid, and checking out the pumpkins, the only thing left to do was get the farm fresh produce and head home.

The Kabocha squash we got was a good size, and I couldn't use it all up for the Orzo in Creamy Kabocha Squash Sauce.

This Pan-roasted Kabocha Squash is very simple, really. But, just wanted to record the recipe anyway as it is quite tasty as a snack or appetizer, by itself.

Simply peel and cut into wedges, toss with oil and spices, and pan-roast (in a grill pan if available) over medium high heat till done. I left mine unattended for a bit as the wee one needed some TLC right away and so some of them got a bit more crispy-dark skin (read: charred) than I intended :)

Now, the spices listed here are usually handy in my spice rack, but, feel free to use whatever is handy - flavor is easily adjustable. Even though it seems like a long list of spices, with some of them having a tendency to overpower, the end result was quite interesting for me. (And yes, I didn't plan on adding all the spices, I just added a little of this and a little of that till it felt right).

If preferred, roast in a 400°F oven, in a single layer till desired doneness.

As a short-cut to cooking time, I microwaved the kabocha squash wedges till part-done and then pan-rosted.

Ingredients
20-24 wedges of peeled, cored Kabocha squash (more if preferred)
2-3 Tbsp olive oil
1 tsp cumin powder
1 tsp coriander powder
1 Tbsp smoked paprika powder
½ tsp cinnamon powder
¼ tsp nutmeg powder
1 tsp dry sage
1 tsp dry oregano
1 tsp thyme
1 Tbsp dry basil
1 Tbsp dry marjoram
salt to taste


Crock-Pot Hawaiian Chicken

This recipe for Crock-Pot Hawaiian Chicken is a super easy and kid friendly way to prepare the ever so frugal favorite – chicken drumsticks (aka chicken legs).

You can toss this together in no time and have dinner on the table without heating up the house baking chicken.

I like to serve this with some quick stir-fried veggies and some steamed rice (white or brown, your choice). The extra sauce is yummy drizzled over both!

Don’t let the picture fool you (I’m not a professional food photographer) this is a delicious dish!

To make this recipe you just throw some canned crushed pineapple, soy sauce, ginger, and garlic in the slow cooker with your chicken drumsticks (you can use other cuts of chicken too – I think thighs would be super tasty!).

Let that all cook for 4 hours until the chicken is cooked through. Then pour off the liquid and thicken it up with some corn starch on the stove top.

We served this with some steamed rice and a bag of steamable frozen veggies. The sauce from the chicken drizzled all over everything is amazing!



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