HandmadeCozyLife

料理を中心に、手作りや少しの工夫で自分らしく、お得でややレトロで、ちょっぴり豊かな普段を公開していきます。

"Glazed" Celery and Fake Crab

 

Today's dish is "Glazed Celery and Fake Crab." It's easy and cheap to make, but seems sort of vaguely Chinese-ish and frankly looks festive. The fun is that the crab is fake, and that the dish is not really "glazed" in a technical sense. It's a low-calorie simulation!

 

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I make this with leftover salad ingredients. If you have more celery than you can get away with putting into your salad, this is something you can do with it.

The first step is to wash the celery and slice it at an angle so that it looks like it could be part of a dish served in a Chinese restaurant.

 

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Cut each fake crab stick into three. You probably could use real crab, but I actually prefer the imitation.

 

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Both go into the skillet. At this stage it's a good idea to add the minced ginger and the spices (Chinese five spice, black pepper, Okinawan stir-fry mix [this magic powder makes everything taste better!] if you can get it), and the arrowroot powder and cooking wine that you are going to use to simulate the glaze.

 

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Lightly boil all of the ingredients on medium heat for a couple of minutes, excluding the arrowroot powder and cooking wine. While this is happening put some arrowroot powder into a mixing cup and add cooking wine.

 

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Stir the mixture well until the arrowroot powder is suspended into the cooking wine, and then add it to the skillet. This is your cue to turn down the heat and keep stirring the mixture. 

 

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If you don't, you will get clumps of congealed "glaze," which is not exactly yummy. This dish is best served hot for the same reason. It's done when the consistency vaguely reminds you of that of similar dishes at your neighborhood Chinese restaurant.

 

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This is a dish that seems vaguely Chinese but is easy to make and does not require exotic ingredients. Also, unlike the real thing, there is no oil involved, so it's low-calorie. There is no reason why you can't "glaze" any other vegetables or seafood you like. Chicken and cashews, even. Get that Chinese look and consistency without the calories!

 

If you have made a nice big salad but something still seems missing from your table, this little number makes a great side dish!

セロリとカニカマのあんかけ風

最近家のネットがつながらず、記事を投稿できていなかったけれど、ちゃんと生きています。なんでレオネットってこんなに使いにくいんだろう。

 

それはさておき、今日は簡単だけどちょっぴり豪華、何となく中華っぽい一品、「セロリとカニカマのあんかけ風」です。ポイントは「風」である点です。

 

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サラダの余りもので作れます。

まずはセロリを洗って、中華っぽく見えるように斜めに切ります。

 

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次はカニカマを三等分します。

 

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両者ともにフライパンに入れちゃいます。ここで生姜をみじん切りにして入れてもいいです。調味料は五香粉、黒こしょう、あればチャンプルーのもと(なんでも美味しくなる魔法の香辛料!)、そしてあんかけ風のもとになる片栗粉と料理酒です。

 

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最初は片栗粉と料理酒以外の調味料を入れて中火で2~3分水煮をします。次は片栗粉を容器に入れ、料理酒を容器に注ぎ込みます。

 

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料理酒と片栗粉をよく混ぜたらフライパンに入れます。この時から弱火にして、全体をかき混ぜながら調理します。

 

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放っておくと固まってしまうので、ずっとかき混ぜます。あんかけっぽくなったら完成です!

 

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何となく中華っぽいけど、手に入れやすい材料・簡単な工程で作れちゃう一品です。しかも本物のあんかけと違って油を使っていないので、カロリーも低めになります。

 

サラダを作ったあと、「足りないかな、もう一品欲しいな。」という時に重宝します!

Sweetpotatoes Stewed in Lemon Juice with Cinnamon

Autumn is the harvest season, in which sweetpotatoes and pumpkins come to night. Sweetpotatoes in particular can be made into a rather sweet dish, so you won't need dessert (right?).

 

1.Wash an ordinary sweetpotato. Never mind whether Japanese sweetpotatoes are true sweetpotatoes or actually yams. If you know you are going to cram your finished sweetpotatos into a small lunchbox, select a skinny one.

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2.Slice the sweetpotato into rings and soak to minimize the natural toxins.

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3.Add the sweetpotatoes, "mirin" sweet cooking wine, a few drops of regular salty cooking wine, lemon juice, cinnamon, and nutmeg to a skillet. I always use real "mirin," never imitation. This is because my mother taught me to go for the real deal every time. I also like to add a touch of coconut butter for added flavor. I love coconut!

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4.Put on the lid and cook on medium. If you leave the burner on high, the sweetpotatoes will disintegrate.

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5.Once the liquid has boiled off it's ready to serve!

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☆A Little Extra!☆

You can stew pumpkin (OK, Japanese kabocha squash) in lemon juice as well. Squash doesn't need to have the toxins soaked out, so it's even easier to cook.

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See how quick and easy it is?

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This year promote the star vegetables of the fall season to the main part of your meal, instead of banishing them to dessert!

サツマイモのシナモンレモン煮

食欲の秋。秋といえばサツマイモやカボチャの季節です。サツマイモはちょっと甘いおかずにできるので、デザート代わりになりますね(そのはずだよね...)

 

1.普通のサツマイモを洗います。私のように小さなお弁当箱に詰め込むことが前提で作るのなら細い芋がベストです。

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2.サツマイモを輪切りにして水にさらします。はい、アク抜きです。

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3.サツマイモ、みりん、料理酒数滴、レモン汁、シナモンとナツメグをフライパンに入れます。私はみりん風ではなく本みりんを使います。母に「~風はダメ。本物じゃないと」と教わったからです。あと、私は隠し味としてココナッツバターを少し入れる時もあります。とにかくココナッツ大好き!

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4.蓋をして中火で煮ます。ずっと強火のままだと崩れてしまうので。

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5.汁気が飛んだら出来上がり。

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☆おまけ☆

実は同じ方法でカボチャもシナモン煮にできます。カボチャはアクを抜かなくてもいいので楽です。

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ほら、こんなに楽にできちゃう。

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今年こそスイーツではなくおかずで秋の主役級野菜サツマイモとカボチャを楽しみましょう!

Plum Burdock

My best dish, that I take to every potluck, is my "Plum Burdock." It's similar to classic stewed burdock, but I flavor it with plum sauce. The burdock dish in my family's New Year feast is my plum burdock. (That's because I make the whole feast myself.) Plum is festive for New Year's, since it's one of the three lucky trees (pine, bamboo, plum), but it also works well as an everyday dish, especially in lunch boxes. Its pink color complements any table.

 

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I use ordinary burdock root like this.

 

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Obviously I have to clean the mud off. If it's the first burdock root of the season I scour it with a scouring pad and leave the skin on.

 

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But this time around I'm going to peel them so this is clean enough.

 

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I peel them with a vegetable peeler and cut off the discolored ends.

 

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Cutting the burdock root small makes it easier to fit into a lunchbox. I stew the burdock root in apple vinegar to add flavor and to soften the burdock root.

 

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Let it stew in the apple vinegar.

 

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Once the apple vinegar-water solution has boiled down, it's time to add the seasonings and finish the stewing process. This time I add cooking wine.

 

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This is dried shiso furikake sold as a topping for rice, but I use it in my Plum Burdock.

 

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Increase the plum quotient by adding plum paste.

 

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Just stew it.

 

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All done!

 

Cabbage and clams au vin

One of the cheapest vegetables at the supermarket is probably cabbage. Cabbage can be heavenly when it's in season, especially in the spring. Having a cabbage dish on hand is also pretty convenient, since you can serve it as a side with your main meal, you can put it in your lunch box, and you can use it as a topping for spaghetti. Cabbage may be humble but it packs a hefty punch of vitamins and is good for you (but you knew that!).

 

I use cabbage in a dish that's easy and cheap to make but still feels somewhat highfalutin: cabbage and clams stewed in a wine(-ish) sauce.

 

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1.First cut up the cabbage into manageable chunks to wash. This is easiest if you soak the cabbage.

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Just chop it up! It fits better in my tiny sink tub that way.

 

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Just soak the cabbage in this state.

 

2.While the cabbage is soaking, prepare the clams.

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You can use canned, frozen, or fresh clams--whatever you can get easily is OK. As long as you watch out for food poisoning, it doesn't really matter what sort of packaging the clams come in.

 

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Start to stew them with cooking wine, black pepper, garlic, and water. I never add salt to seafood, since it usually still has sea salt in it already.

 

3.Add the cabbage.

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Just pile it up on top.

 

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Force the lid on if necessary and stew.

 

4.When the cabbage starts to soften you know it's done.

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This is the finished product. It's hard to beat this dish for being cheap and easy while still letting me pretend it's fancy!

キャベツとアサリのワイン煮風

スーパーで安い野菜といえばキャベツ。特に春はおいしいですね。常備菜としてキャベツ料理があると単独のおかずとして使えるだけでなく、お弁当の具にしたり、スパゲッティのトッピングにしたり、と便利です。キャベツは意外と栄養も豊富だし、体にいい。

 

そんなキャペツを利用した安いけれどちょっとおしゃれな気分になれる料理にキャベツとアサリの煮物があります。

 

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1.まずはキャベツを切って洗います。水につけておくと楽です。

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切っちゃえ。その方が水につけやすいし。

 

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こんな感じで水につけると楽ちん。

 

2.その間にアサリの準備をします。

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缶詰でも冷凍でも新鮮なアサリでも、手に入るものでOK。衛生面さえ気をつければ大丈夫。

 

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料理酒、胡椒、ニンニクと水で煮始めます。魚介はもともと塩水である海から来て、まだ十分塩分を含んでいるので塩を振ったりしません。

 

3.キャペツを加えます。

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キャベツを上から乗せていくだけ。

 

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無理にでも蓋を上に載せて煮る。

 

4.キャベツが軟らかくなってきたら出来上がり。

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こんな出来上がりです。どうでしょう、思いっきり安いのにそれらしいでしょ?