What a long title. Maybe I should reconsider that one?
Anyway, this was last nights dinner. I love warm salads and grilled veg. This one is a keeper.
I bought some fresh locally grown beefy shitake mushrooms from our local supermarket. Wow..the juiciness the bursting flavour. In my opinion they win hands down on any mushroom I have ever eaten. I never dressed them in anything. The only addition was olive oil which I used to grease the grill pan. Wonderful. Oh how I love fresh veggie’s. They beat meat any day in my opinion.
I’ll never call myself a vegetarian, I just have a love for the beautiful veggies ♥♡
So here it is my salad if the month, enjoy.
- A bunch of spinach washed and shredded thickly
- 1 carrot, peeled into slithers
- 8 green Olives dices
- 8 cherry tomatoes, quartered
- 10 small beefy mushrooms of your choice
- 1 medium aubergine, cut into discs
- 1 cup of soy beans or any bean of your choice
- 1 bunch of asparagus
- a splash of olive oil
Dressing for the spinach and carrots:
- 1 tsp honey
- a plash of oliveoil
- a splash of apple cider vinegar
- a sprinkle of freshly cracked pepper
- grease your grill pan with a little olive oil
- Cut the spears off of the asparagus and set aside
- chop the asparagus stocks evenly
- place all of your veggies and beans out evenly
- cook on medium heat, turning occasionaly
- In the mean time assemble the rest of the ingredients in a bowl and cover with the vinegar dressing. Allow the salad to sit and the flavours to mingle.
- When the veggies are cooked nicely, turn off the heat.
- Steam the asparagus spears gently. You want them to be a little crunchy.
- Dress 2 plates with the spinach salad then evenly place the grilled veggies on top
- Garnish with an umeboshi and the asparagus spears then serve.
Spring is most definitely here. No complaints from me about the sudden increase in temperature. Spring fashion, food, BBQs, sunshine and swimming in the sunshine, those are amongst some of what I look forward to in the coming weeks. Only one thing which stands between me and my sunshine fun times is…..W.O.R.K.
Holidays are most definitely over when that word enters my mind. It’s looking like that time again to get planning for the kiddies at school and less time planning for what I want to eat next. Och well…
I have a fridge full of goodies and a lot of recipe ideas up my sleeve… So exciting 😀 Keep your eyes peeled for those.
On tonight’s menu we have;
Ginger & Mushroom Sticky Rice served with a colourful mixed salad of tofu, broccoli strawberries and umeboshi.
Ingredients (Ginger Rice)
- 30g Ginger
- 2 cups rice
- 400ml Konbu Dashi
- 100g mushrooms (I used shitake)
- 1tbsp light soy sauce
- 1tbsp Mirin
- 1tbsp Sake
- wash and drain your rice
- then simply add all the ingredients into the rice cooker and set to cook
- The rice should come out slightly sticky
- I garnished this dish with a wedge of lemon juice and nanohana (rape seed)
A few interesting facts about this edible flower, nanohana or rapeseed in English
菜の花 NANOHANA Rapeseeds, Canola
Rapeseeds are high in carotene, vitamin C, iron, potassium and calcium. Rapeseed is a well balanced nutritional vegetable. When you steam them, steam for only a short time, otherwise you will lose the vitamin C. It’s said that rapeseed is good for your immune system. It also helps reduce high blood pressure and high cholesterol. The spicy component is allyl isothiocyanate which is known to help prevent and fight against cancer and blood clots.
You can boil or steam this vegetable to enjoy as a side dish or use it for tempura.
I intend to upload the images for this recipe later so please check back to see how it turned out. I will also write up the yummy salad recipe which I served along side it.
I am very much satisfied with this dish. I love its fresh flavours (ginger being one of my favourites), also its ease of preparation amongst other things. Find out for yourself and let me know how you get on.
For now I have to head off to study a little more Japanese.
Catch you later