I've been really enjoying "The Hip Chick's Guide to Macrobiotics". It sounds like a fluffy name, and maybe not worth it, but the recipes are great and she really packs a lot of information in here and makes it make sense to a layman.
Here's the recipe I mentioned the other day that even DH and DD ate with gusto. They told me this one they will eat as well as me. I made a few changes from her original recipe. This is what I made:
1 8-oz package whole-wheat udon or soba noodles (I bought rice and whole-wheat udon noodles at my health food store)
2 tablespoons toasted sesame oil
1 onion, diced
pinch of sea salt
1 carrot, cut into matchsticks
8 mushrooms, sliced
3 teaspoons shoyu (it's a japanese soy sauce)
handful of frozen corn kernels
2 cups of sliced cabbage
1 yellow or red bell pepper sliced to complement sizes of cabbage
1/4 cup filtered water
1 scallion chopped
Cook noodles according to instructions on package, drain, rinse with cold water and set aside.
Heat oil in skillet and when hot (but not smoking) add onion. Add sea salt to bring out the onion's moisture and sweetness (I just learned this technique recently - love the chemistry of the kitchen!). Stir continually, as they become soft and translucent. Add carrots and continue to stir until they are slightly softened. Add mushrooms and saute until moisture is released and they are soft. Season these vegetables with 1 teaspoon of the shoyu. Continue to stir as they cook another two minutes.
Add noodles on top. Do not stir them into the vegetables. Add corn, cabbage and bell pepper and the remaining 2 teaspoons of shoyu. Dribble in the water just to ensure that vegetables on the bottom do not stick. Reduce heat to low and cover. Let it cook about 5 more minutes. The small amount of water produces enough steam to cook the disk but not enough to make the noodles soggy. Add scallion and toss. Serve hot.
Here's the recipe I mentioned the other day that even DH and DD ate with gusto. They told me this one they will eat as well as me. I made a few changes from her original recipe. This is what I made:
1 8-oz package whole-wheat udon or soba noodles (I bought rice and whole-wheat udon noodles at my health food store)
2 tablespoons toasted sesame oil
1 onion, diced
pinch of sea salt
1 carrot, cut into matchsticks
8 mushrooms, sliced
3 teaspoons shoyu (it's a japanese soy sauce)
handful of frozen corn kernels
2 cups of sliced cabbage
1 yellow or red bell pepper sliced to complement sizes of cabbage
1/4 cup filtered water
1 scallion chopped
Cook noodles according to instructions on package, drain, rinse with cold water and set aside.
Heat oil in skillet and when hot (but not smoking) add onion. Add sea salt to bring out the onion's moisture and sweetness (I just learned this technique recently - love the chemistry of the kitchen!). Stir continually, as they become soft and translucent. Add carrots and continue to stir until they are slightly softened. Add mushrooms and saute until moisture is released and they are soft. Season these vegetables with 1 teaspoon of the shoyu. Continue to stir as they cook another two minutes.
Add noodles on top. Do not stir them into the vegetables. Add corn, cabbage and bell pepper and the remaining 2 teaspoons of shoyu. Dribble in the water just to ensure that vegetables on the bottom do not stick. Reduce heat to low and cover. Let it cook about 5 more minutes. The small amount of water produces enough steam to cook the disk but not enough to make the noodles soggy. Add scallion and toss. Serve hot.
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