Kobu-Ninjin

I like this! I bought many carrots and tried having them in different recipe. I use dashi-konbu, which is seaweed for making broth. So I don't need to add bouillon. It's a natural flavor.



Ingredientes :

1 middle carrot - chop finely

1 dashi konbu (5cm x 5cm) - cut finely by scissosrs

1 dried shitake

1 slice of ginger - mince

1 pinch of salt

2 tsp of soy sauce

1 cup of water

Preparations :

1. Bathe shitake in the water until getting soft

2. Chop shitake finely. Keep the water

3. Put shitake, water and all other ingredients in the pot

4. Cook it on the small heat until carrot gets tender (about 15 minutes?)

Pot-au-feu

Did you buy a head of cabbage and are you at loss to use it up? Are there many pieces of various vegetables in the fridge? Try Pot-au-feu. You can cook and clear leftovers of vegetable in the fridge up at same time. It is easy. Add some whole-grain mustard if you like. It would look gorgeous!

Ingredients : serve 2 - 3

4 - 6 chicken drum sticks or wings

1/2 cabbage - cut half

1 middium carrot - cut into 4 - 6

2 middium potato - cut in to 4 - 6

1 chiken buillon

1 bay leaf

salt & grained black pepper

water

Preparations :

1. Put all ingredients in the pot

2. Pour water over them till they are just barely covered

3. Put the pot on high heat untill boiling

4. Turn to low heat and cook more than 30 minutes

Note :

The ingredient is simple on this recipe. As I mentioned, you can add any vegetables. I like celery for this recipe.

Separate fried rice

I named this, "Separate" fried rice. But it looks regular fried rice eventually. I season rice and other ingredients in separate. Here's the recipe.






Ingredient : serve 2

160cc rice
1 cup (200cc) water
1 cube chicken bouillon - smash
1/4 middle onion - chop
1/3 middle onion - chop
8-10 celery leaf - chop
1 clove garlic - chop
2 red hot chillipepper - chop
5 almond - crash
1 chicken brest - dice
a little garlic salt
a little pepper
a little olive oil


Preparations :

1. Wash rice and drain well
2. Put chicken bouillon, water and #1 in the pot on high heat until boiling
3. Turn to very low heat and put the lid on. A heavy lid is preferred. Cook 10 min. Never open the lid during cooking.
4. Turn off the heat and wait for another 10 minutes. Never open the lid during wating.
5. Put olive oile, garlic and red hot chillipepper in a pan and heat
6. When it smells good, add other ingredients and stir-fry
7. When chicken and vegetables are cooked, turn off the heat and mix rice in the pan.

Carrot and Wakame Salad

Ingredients : serves 2

1 midium carrot - cut thin. use peeler.

1 pinch dried wakame

1 tbs ponzu

1 tsp sesami oil

a little sesami seeds

Preparation :

1. Boil carrot and wakame for 5 minutes

2. Drain #1 well

3. Dress #2 with Ponzu, Sesami oil and Sesamid

Grilled omlet

Ingredients : serves 2 - 3
1 middle carrot - cut thin
1 middle onion - slice
1 green pepper - sliver
1 zucchini - cut it into round slices
3 egg - whisk
1/4 cup milk
a little salt and pepper
1 tbs ketchup
some mount parmesan cheese - grate
some mount provolone - slice some pieces


Preparations :
1. Pre-heat oven 200 C and spread oil or butter on a heat-resistant plate
2. Stir-fry carrot, onion, green pepper and zucchini with oil. When it is cooked, add ketchup and off the heat
3. Mix egg, milk and parmesan cheese
4. Put #2 in #3 and mix and Pour it into the plate and sprinkle provolone on
5. Cook it in the oven for 30 minutes

Note :
Other vegetables also works. Add miced meat make the omlet taste better. The cheese doesn't need to be those kinds above. The cheese from the bag for pizza would be easier.

Carrots and Wakame with ginger ponzu

This is simple and healthy. I followed my mom's recipe. She used shungiku(a leaf vegetable), but I am not sure if I can get it in Brazil, so I tried it with carrots. It works!




Ingredients : serves 2 (for a small portion each)
1 middle carrot - cut into small rectangles
3 tbs dried wakame(seaweeds)
1 tsp grated ginger
2 tbs Ponzu(you can get it at a Japanese grocery store : soy sauce blended with vineger and citrus juice)
1 pinch sesami seeds

Preparetion:
1. Boil carrots and wakame until carrots are cooked
2. Drain well
3. Dress 2 with ginger and Ponzu
4. Cool it in the fridge for a while to season
5. Add sesami seeds before serving

Fried carrots

Hungry for french fries? Me, too. But I am trying to have less carbs. Then, here it is. I like it! I might prefer Fried carrot to french fries. Even if you are not a big fan of carrots, you might enojoy it!

Ingredients : serves 1 - 2

1 carrot

1 tbs flour

a little salt

oil

Preparetion :

1. Cut carrot into sticks

2. Sprinkle flour lightly on carrot sticks

3. Pour oil in the pan a little more than oil for stir fry

4. Fry carrot sticks

5. Put fried carrots on the paper to drain oil

6. Sprinkle salt on the fried carrots

Note : You can use more oil just like when you fry french fries. It might be better, but I am too lazy to clean the pot after that.