What's Cookin'

[The15thMember]

Honey baked rabbit over rice and egg rolls.  The store didn't have our normal brand of egg rolls though, and they weren't as good as the ones we normally get.   

[Bakersdozen]

I have been doing a lot of cooking in the last week.  We have quinoa salad with honey in the dressing, Sweet rolls with raspberry filling, and potato soup.

[The15thMember]

Oh man, I could go for one of those sweet rolls right about now!

[Bakersdozen]

Oh man, I could go for one of those sweet rolls right about now!

They were fantastic while still warm.  The next day required microwaving.  They were truly at their best straight from the oven. 

[The15thMember]

Sausage and tortellini soup, along with a new homemade dinner roll.  Also, our local grocery store had these cupcakes.

[Bakersdozen]

I like to try new and different foods occasionally. Last night's dinner was Korean Bulgogi with a Korean BBQ Sauce, Ssamjang.  I loved this!  I marinated the skirt steak for 24 hours and made a couple of substitutions out of necessity. It is recommended that you put the skillet with the meat right on the table so it stays hot.  Diners are supposed to build the perfect mouthful on top of Perilla leaves ( I used leaf lettuce). My bites consisted of leaf lettuce, meat, kimchi, rice, BBQ Sauce, and cucumber slivers.  I sauteed Baby Bok Choy and had that on the side.

[.30WCF]

I didn’t do home made, but did have Korean bbq Monday night. Pork bulgogi and a kimchi soup. I love that Korean bbq.


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[Bakersdozen]

I didn’t do home made, but did have Korean bbq Monday night. Pork bulgogi and a kimchi soup. I love that Korean bbq.


Sent from my iPhone using Tapatalk

Sounds good!
Last November I treated myself to a one year subscription to the NY Times Recipe section.  They had a 1/2 off special at that time.  I love it! I check it out every day and have tried some dishes that are out of the mid-west norm. 
With the leftover rice I am going to try a Japanese BLT sandwich (?) today.  Bacon, marinated tomato slices, lettuce, rice and roasted seaweed Nori.  I twist on Onigiri. If it turns out well, I post pictures.

[Bakersdozen]

Onigirazu for dinner last night.  These would be good in a lunch box.  My daughter-in-law made something similar and more traditional for a family event.  She called them rice balls.  This is a BLT twist to rice balls.
Bacon, lettuce, and marinated tomato slices. A bit of Kewpie Mayo surrounded by short grain rice and all wrapped neatly in nori.

[The15thMember]

All your Asian food looks so good, @Bakersdozen .  We don't eat a lot of Asian cuisine, and I'd love to try everything you are making! 

[Bakersdozen]

All your Asian food looks so good, @Bakersdozen .  We don't eat a lot of Asian cuisine, and I'd love to try everything you are making! 

Thanks!  When my son was young, stir fry dishes and such were a way to get him to eat more vegetables. Now he is married to a Japanese woman he met in college and living in Japan.  They have two girls. I am always amazed at how flavorful the food is when we visit. Who knew broth could have so much depth of flavor?
There is a Japanese BBQ Sauce that you might be able to find in stores, Bachan's. I looks like soy sauce, but it's so much more.  When I first tried it, I thought that it tasted like Japan. They have recipes on their website and you can order online.  Recently I have been finding it at my local food store. The Onigirazu recipe is from their website. bachans.com
I like trying new things all the time.

[The15thMember]

Today my little sister and I baked cookies entirely without supervision for the first time.    Mom was working on getting her seeds started, and she refused to be interrupted, so we were on our own.  We made honey cookies using a recipe from Beehive Alchemy by Petra Ahnert.  Everything went really well, and everyone gave them a positive review. 

[Bakersdozen]

Good job!