Lunch and Dinner Double Feature!
Sorry for the late post guys! Also, WELCOME!!! I really hope you like the new look of this blog. In this post, I'll be showing you two recipes. The first one will be a lunch bento that is perfect to take with you to work and the second will be a warm smoked sausage soup that is going to warm you up on these chilly winter days. PLUS it freezes well!
Here's the video if you haven't seen it yet.
If you're here to see written recipes, the first one is the Bento. You can find the recipe for everything I've made (with the exception of the rice) from the book Effortless Bento by Shufunotomo.
How to Make Curry Wings and Marinated Beans Bento:
Rice (rinsed and cooked)
* 3 eggs
* 2 teaspoons of sugar
* 1 teaspoon of mirin
* 1 teaspoon of soy sauce
* Sprinkle of Hondashi
Instructions: Mix all the ingredients above together, pour about a third to a fourth of it into a pan, and let it cook until just set. With chopsticks, slowly curl on edge down and spiral it onto itself. Add more egg mixture and repeat the process until finished. Let rest for 1-2 minutes and then cut (makes about six slices).
For the Marinated Beans:
* 4/5C (150g) boiled mixed beans, rinsed and drained
* 3 sprigs fresh dill
* 3 Tbsp of each vinegar AND olive oil
* 1tsp sugar
* 1/2 tsp salt
* 1/3 tsp grated garlic
* Dash of Pepper
Instructions: Mix all ingredients together and store in the fridge. Be sure to drain off all liquid before packing!
Curried Chicken Wings:
* 8 Chicken Drumettes or wings
* 1/2 tsp grated ginger
* 1 tbsp mayonnaise
* 2 tbsp Ketchup
* 1 tsp Curry Powder
Dust chicken legs with salt and pepper. Combine the chicken with the ingredients ginger through the curry powder and stir to coat. Let marinate in the fridge for 15 minutes.
Line a baking sheet with parchment paper. Place in 390F or 200C pre-heated oven and bake for 20 minutes. If the chicken seems like it might burn, cover it with aluminum foil.
Place individual servings in silicone cups and place them in a storage container. Let Cool and cover with a lid and freeze.
How to Make Winter Stew with Smoked Sausage
• Canola or olive oil
• 1 (12 ounce) package of beef smoked sausage, sliced into circles
• 1 onion, diced
• 1 teaspoon Italian seasoning
• ¼ teaspoon paprika
• ½ teaspoon black pepper
• Pinch salt
• 2 cloves garlic, pressed through garlic press
• 2 medium-large carrots, peeled and diced
• 2 medium-large parsnips, peeled and diced
• 2 ribs celery, diced
• 6 baby yellow potatoes, cubed (skin on)
• ½ pound (8 ounces) diced butternut squash
• 6 cups chicken stock
• 1 cup chopped kale
• 1 tablespoon chopped parsley
1.) Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of olive oil. Once the oil is hot, add in the sliced sausage in a single layer as best as you can, and allow it to caramelize and brown on that first side for about 2 minutes, then stir and allow it to further caramelize for about another 2 minutes.
2.) Add in the onion, and stir to combine; saute together with sausage for about 3-4 minutes, until lightly golden; add in the Italian seasoning, paprika, black pepper, and a pinch of salt, plus the garlic, and stir to combine.
3.) Next, add in the carrots, parsnips, celery, potatoes, and butternut squash, and stir to combine with the sausage and onion mixture then add in the chicken stock, and bring to a
4.) Reduce the heat to medium-low, and allow the stew to gently simmer, uncovered, for 40. If there's any foam that rises to the top, you may want to skim it off.
5.) Turn off the heat, and check to see if any additional salt/pepper is needed; add in the kale and the chopped parsley, and stir to combine, allowing the kale to wilt into the soup for a few minutes before serving; serve with fresh crust bread.
6.) If you want to freeze place it in freezable containers and let it cool to about room temperature before popping it into your freezer!