tag:blogger.com,1999:blog-48917873078317001952024-03-13T15:33:27.698-07:00The Kitchen WorkoutMarried with children, sports freak, movie nerd, music lover, and food maker. Yeah, that pretty much sums me up. Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4891787307831700195.post-2859509391422081442017-04-30T10:58:00.000-07:002017-04-30T10:58:49.538-07:00Taro LoafWhat can I say, when I meant "tonight" what I really meant was "in two days". In my defense my two children were crazy sick. Anyway, cutting to the chase. A friend of mine, Raelyn, made this AMAZING BREAD for an activity I attended and she graciously gave me that recipe. It was pretty rad, I must say. Our kids downed a loaf while it was still warm. I added a little more sugar than her recipe called for as well as some of the secret ingredients; taro and Okinawan sweet potato. So here's to some purple sweet bread my friends.<br />
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Ingredients:</div>
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1 1/2 TBSP yeast </div>
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2 C water</div>
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2/3 C sugar </div>
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(I mentioned it was sweet right?) </div>
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1 1/2 tsp salt</div>
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1/4 C oil </div>
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(using olive oil helps the dough stick together better during the baking process)</div>
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2 Okinawan sweet potatoes</div>
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2 small taro root</div>
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6-6 1/2 C flour </div>
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You'll want to peel and then steam the potato and taro. Cutting them up nice and small will help them steam quicker. You could also boil it if you like. </div>
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After they're moist then place them in a blender (or food processor), adding a little water, then blend. </div>
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It should look like this. The more purple you want the bread, the more Okinawan sweet potato; also known as purple yam. This you should be able to find at your local Asian Market on the mainland. Here in the metro Phoenix area you can find them at LeeLee or MeKong. I made about 1 1/2 - 2 cups worth of paste. It shouldn't be liquid. Notice its consistency. </div>
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Using the 2 C water, add half of the sugar and your yeast and let it rise for 5-15 minutes. </div>
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Once it's risen, dump it into a larger mixing bowl and add in the remaining ingredients; leaving out the flour. Be sure to incorporate the taro/potato mixture before the flour. I mixed this batch by hand because my mixer broke. Nice. </div>
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Mix in the flour one cup at a time. You'll want the dough to be a little sticky. After kneading it for about 10 minutes, place it in a greased bowl, cover it in a damp towel, and let it rise for an hour or into doubled in size. </div>
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Once doubled, punch the dough down and separate into two parts. Using your hands, press one of the parts down into the counter. Using your fingers try your best to spread it into a rectangle about the length of your bread pan. </div>
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Roll the dough like a hand towel. Punch the edges to seal the roll. Place in a greased bread pan. Cover and let rise for another 30-50 minutes. </div>
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Set oven to 350° and bake for 25 minutes. </div>
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As soon as you pull it out of the oven brush the top with a little olive oil (or butter if you're part of Butter Gang). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xTXgBBBhRJTM0neih3bu0JFQjltS-BPAYhs2_wg7HOaa7ix_8FbJ2OwQD01Pa5Z5fh-9DN8ji0mIdp8JS0B06HMPZy1uto1KjP2hwyoEI8y_oN8gEC4tX3mprfyxpD9KYLSd1dCjx1Iq/s1600/20170427_145856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xTXgBBBhRJTM0neih3bu0JFQjltS-BPAYhs2_wg7HOaa7ix_8FbJ2OwQD01Pa5Z5fh-9DN8ji0mIdp8JS0B06HMPZy1uto1KjP2hwyoEI8y_oN8gEC4tX3mprfyxpD9KYLSd1dCjx1Iq/s320/20170427_145856.jpg" width="180" /></a></div>
<br />Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com0tag:blogger.com,1999:blog-4891787307831700195.post-59568821818892412212017-04-26T15:41:00.000-07:002017-04-26T15:41:08.027-07:00Steamed Teri- chicken Musubi<div class="separator" style="clear: both; text-align: center;">
<span style="font-weight: bold;">Teriyaki Chicken Musubi</span></div>
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<span style="font-size: x-small;"><b>I'll spare you the boring back story and get to the grub because you definitely want this</b></span></div>
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<span style="font-size: x-small;"><b> ⇩⇩⇩⇩</b></span></div>
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<span style="font-size: x-small;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLr4ngktZirXjiE8bPWEK1mm6zOiM8KMk7zAs2U-1hy4igzJo6ybi8EaLrexNYPjPI4VvHb9Xezm3rLuj-qWUN7N8r_nebNSHIV0v-dI2LMP90JK4YLxtoWnf7SqTlSAXc_oHP6KPP-Gq/s1600/20170425_165736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLr4ngktZirXjiE8bPWEK1mm6zOiM8KMk7zAs2U-1hy4igzJo6ybi8EaLrexNYPjPI4VvHb9Xezm3rLuj-qWUN7N8r_nebNSHIV0v-dI2LMP90JK4YLxtoWnf7SqTlSAXc_oHP6KPP-Gq/s320/20170425_165736.jpg" width="320" /></a></b></span></div>
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In your mouth ASAP. </div>
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Ingredients</div>
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Cooked rice</div>
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Nori</div>
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Okinawan sweet potato</div>
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Boneless, skinless chicken thighs</div>
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1 c sugar</div>
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1 c shoyu</div>
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(Sugar and shoyu/soy sauce is per gallon sized ziploc) </div>
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A steamer, tin foil or waxed paper, and musubi maker are also needed</div>
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Make your marinade by mixing equal parts sugar and shoyu. I say about 1 cup of each per gallon sized ziploc. After it is mixed well then place your chicken into a ziploc. Dump your marinade into the ziploc, seal, and marinate overnight out up to two nights. I prefer two nights because it is so much more moist. Just be sure to flip the bag every 6-8 hours so that the marinade has a chance to soak on all parts of the chicken. </div>
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Place your tin foil/wax paper in your steamer and then place chicken in steamer. Steam for about 20 minutes then check to see if they're done. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFfV2mS45BDb9ltk9bK-QsTPWOYtMrDThQ6faqkHmBoZ8TH0zBEh-8UK1mvBE4hf8EVTzbje6_1DgT4NyKsk-x9_T9nvBivlgxPtUtiC9T-zz58Q3elFr5tBb3_okyHztQo_Bj2olwB82/s1600/20170425_162441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFfV2mS45BDb9ltk9bK-QsTPWOYtMrDThQ6faqkHmBoZ8TH0zBEh-8UK1mvBE4hf8EVTzbje6_1DgT4NyKsk-x9_T9nvBivlgxPtUtiC9T-zz58Q3elFr5tBb3_okyHztQo_Bj2olwB82/s320/20170425_162441.jpg" width="180" /></a></div>
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Cook your rice. Medium or short grain is the best for "sticky rice".</div>
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Cut the nori into strips. Place the nori down on the counter and prop musubi mold on top of it. It should make a lower case '+'. Put your cooked chicken down first. Fill the rest of the musubi mold with cooked rice. Press down with the other half of the mold. Remove the mold and the rice would be cubed. Wet both tips of the nori then bring those tips up, wrapping around the rice. If you don't have a musubi mold then you can use your hands to cup the rice as best you can. </div>
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The sweet potato is not a must but definitely worthy of being steamed then eaten. My favorite part about this plant is that you don't need to season it. You should be able to find it at your local Asian market. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfedUAo_6kQjIG9A3hrJxb2-yuqmTZFL0Mbx-0KaGjUqt7sUuSrLIOzq4LtVVk2la8FWznZFM44-HrqyDwseP8M52FdufE-hFo71udVrcK_gY6yqi4ppx0_Zgyp3tbjgAqVVc690oED9Jj/s1600/20170425_171030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfedUAo_6kQjIG9A3hrJxb2-yuqmTZFL0Mbx-0KaGjUqt7sUuSrLIOzq4LtVVk2la8FWznZFM44-HrqyDwseP8M52FdufE-hFo71udVrcK_gY6yqi4ppx0_Zgyp3tbjgAqVVc690oED9Jj/s320/20170425_171030.jpg" width="180" /></a></div>
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Enjoy! </div>
<br />Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com0tag:blogger.com,1999:blog-4891787307831700195.post-38831466835216601982017-04-24T14:44:00.000-07:002017-04-24T17:29:36.598-07:00Saimin a la KreechaSo, when I was younger only two people called me Kreecha. My mom, and my dear friend Mahi. No that's not her real name but our Spanish teacher called her that during summer school and it stuck. That was probably one of the summers I felt like the coolest underclassman in town. Dear sweet Kahi. What a beautiful person inside and out. Gone way too soon as another warrior against cancer. If there was one part of that summer I loved it was the upper class men letting me hang with them during lunch breaks. Oh lunch breaks. Saimin. Mmmm. If you want the best saimin you'll need to check out Shigee's in Wahiawa on O'ahu. But since I'm in the middle of the desert I decided I'd need to come up with something because, quite frankly, I don't trust many Asian restaurants up here in AZ. So this is what I came up with,<br />
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<u><b><span style="font-size: x-large;">Saimin a la Kreecha</span></b></u></div>
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<u><b>Noodles</b></u><br />
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3/4 C flour<br />
1 egg<br />
Dash of salt<br />
(This is per person)<br />
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<b><u>Broth</u></b><br />
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Chicken stock, one box (per two people)<br />
Green onions, chopped<br />
Ginger, thinly grated OR cut into 1" x 1/2" bricks<br />
Chicken bouillon, one cube (optional)<br />
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<b><u>Toppings</u></b><br />
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Char sui (I'll share the recipe later)<br />
Egg<br />
Bean sprouts<br />
Bok choy<br />
Fish cake<br />
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Noodles :<br />
Make a well with the flour and crack the egg into the middle. Sprinkle a dash of salt on the egg. With a fork, slowly and carefully whisk the egg, incorporating the flour a little at a time. Once it gets a little ticket you can use your hand and start to knead it, adding flour when it gets sticky.<br />
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Place the dough balls into a bowl and cover with a moist towel. Let sit for at least 30 minutes. </div>
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While your dough is sitting, go ahead and start your broth. Obviously you can add whatever spices you like. I usually just add my spicy mustard and chili pepper paste at the end. </div>
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Place all broth ingredients into a pot and heat to medium high. </div>
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In a separate pot, boil about 7 cups of water. Dump a bit of salt in the water to keep the noodles from sticking to the bottom. </div>
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If you have a noodle maker, go ahead and use that as you normally would. If not, you can use a rolling pin and roll out the dough. Use a sharp knife or pizza cutter to make the dough into strips. </div>
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(Are you loving HeiTiare's fingernail Polish? My little helper) </div>
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We prefer our noodles to be about this thick. </div>
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Drop one serving of noodles at a time into the water. Wait a couple of minutes, stirring occasionally to separate the noodles, then remove from pot. </div>
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Place your noodles in a bowl. </div>
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Add in your broth then whatever extras you want. </div>
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I know I'm not the best saimin maker in the world but this recipe works for us and I don't see it changing anytime soon.<br />
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<br />Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com1tag:blogger.com,1999:blog-4891787307831700195.post-29022254656488514922017-04-14T19:08:00.001-07:002017-04-14T19:37:31.814-07:00Macadamia Nut-Basil Pesto Pizzaaaaaaaaaaaaaaaaaaaaaaaaaaa! <span style="font-family: "courier new" , "courier" , monospace;">Well then, this post will be few in words with a lot of pictures. The way you like it and the way I like my books. Jk,jk.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Here's a little recipe I threw together trying my best to mimic the amazing Kahuku Farm's Macadamia Nut-Basil Pesto Pizza. There is no comparing anything I do to what they can do over at Kahuku Farms. An incredible vegetarian place with a menu you can't resist. Next time you're on O'ahu's North Shore, look them up. This recipe looks and sounds a bit whack, but even my husband agrees that it is amazing. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">There are two ways you can prepare the bread: </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1) frying the bread in a drizzle of olive oil on a skillet or pan, or</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2) setting your oven to 350 degrees, drizzle olive oil on the pan and on top of the bread and baking it until it is crispy</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdzYKGQ1yMw34GjtXNyu_MLaJ6Rfzdfsf_IkbVG1VHt9Ay7wqlhdhCI5VqmbORz2l6kz_15qlk9z-kUZO6Tv_817K-R5MhUx27uKwjkj6c81udsQaLI7S7SmXDSNAgJVNKBDuJFTkiF9w/s1600/IMG_20170414_120942_740.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdzYKGQ1yMw34GjtXNyu_MLaJ6Rfzdfsf_IkbVG1VHt9Ay7wqlhdhCI5VqmbORz2l6kz_15qlk9z-kUZO6Tv_817K-R5MhUx27uKwjkj6c81udsQaLI7S7SmXDSNAgJVNKBDuJFTkiF9w/s200/IMG_20170414_120942_740.jpg" width="200" /></a>Ingredients:<br />
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For your crust you can use any bread you want. I believe they use panini (is that how you spell it?) but I use ciabatta. Mmmm.<br />
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Egg plant<br />
Tomatoes<br />
Parmesan cheese, grated<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xlhLWPw4HbKwHomNcwdpKlp_YNRKnhItHy-1TYLpOS2Pdyzda0Do9BQYrHbthE7QETynw03g6-hJyCzUdcE7u3a_3cCJJeHUf7CSJc7G5AI2SCrcAA7M9e4TYK7tRrM_UsttooYEosd0/s1600/20170414_122005.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xlhLWPw4HbKwHomNcwdpKlp_YNRKnhItHy-1TYLpOS2Pdyzda0Do9BQYrHbthE7QETynw03g6-hJyCzUdcE7u3a_3cCJJeHUf7CSJc7G5AI2SCrcAA7M9e4TYK7tRrM_UsttooYEosd0/s200/20170414_122005.jpg" width="112" /></a>Pesto:<br />
1 C fresh basil<br />
3 TBSP macadamia nuts<br />
3 TBSP grated Parmesan cheese<br />
3 cloves garlic<br />
4 TBSP olive oil<br />
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To make the pesto simply stick all the ingredients in a blender.<br />
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Drizzle olive oil over the bread before baking/frying. Today I did the baking method but I think I'll be sticking to the pan frying method from now on.</div>
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Slice your eggplant and tomato about 1/4" thick and, using a little olive oil, cook that in your skillet or pan. (if you like your tomatoes to be a little more fresh tasting you can skip frying the tomato)</div>
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Spread the pesto over the bread. Lay the cooked eggplant over the bread with the tomato on top. sprinkle more Parmesan cheese over the top and if you've got leftover pesto, throw that sucker on top for more garlicy goodness. </div>
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Enjoy!</div>
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Do me a favor and leave a comment telling me your favorite meal or foods and I'll see if I can come up with a recipe...or find one for you. ha. </div>
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<br />Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com0tag:blogger.com,1999:blog-4891787307831700195.post-79326372560500288292017-04-14T17:55:00.000-07:002017-04-14T17:55:21.012-07:00Well, Well, WellSo here's the sitch. It's been about, oh, THREE YEARS since I came on this blog thing. Trust me, I've got a whole slew of excuses that I can give you but I won't. I lie, I will. Dad got sick and his cancer had stopped responding to the chemo. The kids and I were able to fly home and spend his last couple of weeks with him and the family. It was a very humbling experience. Very humble. Without going into much more detail, he passed on December 23, 2014. We had a beautiful funeral service for a beautiful man whom I miss every day. We flew home early January and I had knee surgery in Feb. Then there was rehab for the grade 4 arthritis ridden, meniscus missing, old lady status knee. It lasted for a few months. Come January I had re-injured my back and had started seeing a chiropractor. Not long afterwards did I find out we were expecting babe #4. Our beautiful baby came three months ago. Throughout this process the hubster was in his final year at ASU and working evenings. Here we are, August 2016. I've started training my two amazing, scholarship seeking, high school soccer players again. Being on the pitch has been amazing. I feel at home. And I can honestly say that this was the first time that I've actually written down all of that. I guess it's safe to say that it's been a very emotional and life changing type of three years/<br />
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But enough of that. Like my favorite character, Jacqueline from Ever After would say, "I'm only here for the food." So my husband has been on this crazy "healthy food" kick. I was cool with it. But then again, I just had half a bagel and it's 10 p.m. Protein. His little health kick inspired me to read a book written by Adelle Davis. As soon as I opened the book she was like, "Hello?" What I took from this book was that one of the most important things we can give our body is protein. I'm not telling you what you should eat. I'm telling you what has been working for us.<br />
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I've decided to start trying to throw stuff together. Yeah, I've been looking up recipes and tweaking them. But I got brave and finally know what spices I like and am a little more comfortable throwing together what I like. So here it is. Salmon. Mmmmm. <br />
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I don't know what to call it. Just say Krisha's Salmon. Boom. You're welcome.<br />
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The random ingredients:<br />
Coconut oil<br />
Dried chili peppers<br />
Chopped garlic (missing from the pic)<br />
Lime juice <br />
Pepper<br />
Ground paprika<br />
Panchpuran (Indian 5 spice)<br />
Ground Coriander<br />
Ground Cumin<br />
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Like I said, I threw it together as I went so there isn't really any measurements. Explore your inner chef. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNENF0f3gtvIqgFXJe1AIOLaHgkEPyDNBNeSDTVBxW8j-Z4WIS8w47dE-nrrrkn2W0zCQ_6oODKPjnafdnh85OeW_Rq836vUA4l_jLBQEyFotnipVA9w2iwZNH2bg_x5BoW-UY7NNnEj0n/s1600/20160808_173634.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNENF0f3gtvIqgFXJe1AIOLaHgkEPyDNBNeSDTVBxW8j-Z4WIS8w47dE-nrrrkn2W0zCQ_6oODKPjnafdnh85OeW_Rq836vUA4l_jLBQEyFotnipVA9w2iwZNH2bg_x5BoW-UY7NNnEj0n/s320/20160808_173634.jpg" width="180" /></a>Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com0tag:blogger.com,1999:blog-4891787307831700195.post-45190941603625547202013-03-15T18:46:00.003-07:002013-03-15T18:54:54.747-07:00Kung Pao Shrimp/ChickenSo, you don't like shrimp? Mei guanxi (don't worry about it), no worry beef curry, the chicken is a, "winna-winna chicken dinna" too. My husband isn't a huge fan of shrimp but if it's done well he could eat a ton. He also hates onions, which this recipe calls for; so as you can guess this dish must be good if he requests it at least once a week.<br />
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As I have said before, I find a lot of my recipes online, I found this one and made a few adjustments. I like it spicy, as Mama Mai knows well. PS, I'm still scarred by that teppenyaki place.<br />
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<b>Kung Pao Shrimp/ Chicken</b></div>
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2-4 dried chili (I used about 6 or 7)</div>
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1 1/2 TBSP peanut oil</div>
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1 lb chicken thigh; cubed/ shrimp </div>
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(I used the shelled-deveigned-tail on/) </div>
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1/3 C raw shelled peanuts</div>
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1 medium sized onion; cubed </div>
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2 TBSP water</div>
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1 TBSP shoyu (soy sauce)</div>
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1 TBSP Chili bean sauce</div>
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2 tsp rice vinegar </div>
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1 tsp sugar</div>
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2 garlic cloves; minced</div>
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1 tsp grated ginger</div>
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1 tsp sesame oil</div>
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1) Heat the oil; add chili and stir. Allow the oil to soak into the chili a little to release the spice</div>
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2) Add in the raw peanuts and meat (the shrimp tends to release water when cooking. You might want to double to sauce recipe for it). In a small bowl, mix all other ingredients except onions and sesame oil. </div>
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3) Add in the onions (I didn't write fresh snap peas, but those are bomb in this dish. If you like, add it in now)</div>
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4) When the meat is almost done (the shrimp shouldn't be orange, when it has no more gray and is pinkish) add in the ingredients mixed in the bowl.</div>
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5) Bring to boil. The sauce will get thick so you might want to stir fry it.</div>
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6) After the sauce is thicker, reduce head and simmer. </div>
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7) Add sesame oil</div>
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Serves 3-4. I know, not a lot. But dude, this is bomb diggity. </div>
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Oh, and another thing, if you are planning on doing the chicken I would use thighs sooooo ono! </div>
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<span id="goog_1701513406"></span><span id="goog_1701513407"></span>Enjoy my fellow food lovers </div>
Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com0tag:blogger.com,1999:blog-4891787307831700195.post-80542988104628437012013-03-06T13:08:00.003-07:002013-03-06T13:46:11.238-07:00FiredHave I mentioned how horrible I am at Blogging? I've recently decided that I'm not a finisher. I love starting new things but for some reason I can never finish them, unless we're talking about the songs I've written on the guitar, those get done pretty quick.<br />
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So now I'm back and ready to go. Per request I will spend the next couple posts talking about my AMAZING Chinese New Year feast. That was, as we say, onolicious. Or for those SNL and Will Ferrel (sp?) fans, scrumtrelescent. Honestly, we were so stuffed afterwards. From homemade guotie to pork hash and manapua bread to choy sum, our meal was complete. Here is a teaser of a pic for those of you who wanted to know how amazing it looked.<br />
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Okay, maybe it's been a while because for some reason it looked better when I was hungry. Oh well.<br />
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As you can see our menu was as follows:<br />
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Kung Pao Shrimp<br />
Kung Pao Chicken (my friend doesn't like shrimp)<br />
Guotie (potstickers)<br />
Pork Hash (Almost the same as the guotie except it is steamed) <br />
Manapua Bread (Baozi/steamed buns)<br />
Taiwanese rice (mine turned out HORRIBLE so I won't share)<br />
White Rice<br />
Choy Sum<br />
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Yes my friends, we were in Chinese heaven. I felt like I was back home in Hawai'i. Today, let's start small; choy sum.<br />
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I believe for this night I used Ching Kai Choy. Honestly, I think that or bok choy are the best. I actually came up with the recipe at a girls night with some of my girlfriends. One handed me some bok choy and says, "make something". I'm not one to just throw something together, but I can honestly say we were all pretty surprised at the outcome of this dish. I just guessed on these measurements so go ahead and add or subtract to the amounts based on what you like. <br />
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Ingredients:<br />
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2-3 bunches bok/ching kai choy<br />
1 Tbsp peanut oil<br />
2 Tbsp oyster sauce<br />
1 1/2 tsp sesame seed oil<br />
1 Tbsp sugar<br />
Sesame seeds (optional)<br />
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1) Cut off the ends of the "choy" and rinse the leafy greens<br />
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2) On medium-high, heat oil. Add in the greens and stir.<br />
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3) When the leafs begin softening add in the oyster sauce (it may smell). After stirring for a couple of minutes (seriously, only a couple => 2), add in the sugar and continue to stir.<br />
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4) Once the "choy" is softened and flimsy (yeah, my vocabulary isn't too impressive), add the sesame seed oil and stir for a little longer. <br />
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5) Add sesame seeds if desired. It already has sesame seed oil so it will be more for looks. Serve it up.<br />
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Like I said, this one may be a trial and error (or trial and success at finding what NOT to do, for all my "cup half full" friends) so try it out and add to or take away from this recipe. <br />
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**A Hui Hou**</div>
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<br />Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com0tag:blogger.com,1999:blog-4891787307831700195.post-66296470592588871892013-02-11T13:06:00.004-07:002013-02-11T13:10:43.672-07:00Gongxi Fa Cai!!!All my hot mamas, throw on you aprons because it's gonna get messy. (sorry, my photos won't upload. I'll try uploading them later on. Until then, enjoy)<br />
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In the spirit of Chinese New Year, I have decided to post a recipe for almond cookies. If you have never heard of almond cookies and have seen the movie, Kung Fu Panda, these are the cookies that Po was eating when he found Monkey's stash in the kitchen.<br />
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This recipe was actually shared by my friend, Didi. <br />
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Yes, I definitely love my Chinese side; though I've only got a small percentage of it in my blood. My pops said that we are, so we are (right?!?). From my dad's side we get our Filippino, Spanish, and Hawaiian blood. It's awesome and I have been so blessed to be a part of the Kai (once Kahahawai) bloodline. <br />
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So may your crops be plentiful this new year my friends!<br />
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PS. If anyone tells you, "Gongxi fa cai" make sure you respond, "hongbao na lai" which means, "red envelope give me". If you have ever seen those red envelopes you know that there is money inside. So, if you are wished a plentiful new year, and respond with hongbao na lai, guess what? They owe you money. Shazam! And YOU are welcome ;)<br />
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<span style="font-size: large;"><b>Chinese Almond Cookies</b></span></div>
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(That Po made look so amazingly delicious)</div>
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3 cups flour</div>
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1 tsp. baking soda</div>
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1 tsp. salt</div>
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1 1/2 cups shortening</div>
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1 1/4 cups sugar </div>
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1 egg</div>
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2 tsp. almond extract</div>
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red food coloring</div>
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Preheat oven to 350 degrees</div>
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Sift flour, baking soda, and salt</div>
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In a mixer bowl, cream together shortening and sugar. Mix in the egg and almond extract</div>
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Add flour mixture; mix well</div>
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Shape into 1-inch balls and place on ungreased cookie sheet</div>
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Press balls to flatten and dot each enter with red food coloring</div>
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Bake for 13 to 15 minutes or until light brown</div>
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Makes approx 6 doz.</div>
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**A hui hou!**</div>
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Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com2tag:blogger.com,1999:blog-4891787307831700195.post-2420691923196852952013-02-03T00:18:00.004-07:002013-02-03T00:18:39.040-07:00Mochi Ice CreamIf you've never had mochi before, well my friend, you're in for a treat. I grew up loving this sweetened rice flour dessert. It is an acquired taste or so I've heard. My fondest memories of mochi were during the New Years celebration. My mom would make us butter mochi; which I will show you on another occasion. I remember tag teaming with my siblings while my mom was preoccupied and we'd go into stealth mode and steal a few pieces here and there before they'd make it to the dessert table. <br />
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I can't really describe it in English. My Fijian friends did say it tastes like casava. Growing up speaking Pidgin, serving a church mission Taiwan where I had to learn Mandarin, then moving to the mainland where no one knows Pidgin (other than my local friends) has definitely taken a toll on what good English I had. (P.S I got a C in English in high school. So you are more than welcome to help me with my punctuations. Other than a winking smiley face, I'm not sure what I'm supposed to use a colon for ;) <- You see?)<br />
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So here we go....<br />
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Ingredients:<br />
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<ul>
<li>1 small tub of ice cream. (I would say to be safe stick with vanilla or strawberry. Mango woks excellent as well)</li>
<li>1 box Mochiko Flour (3 C sweetened rice flour)</li>
<li>3/4 C sugar</li>
<li>3 C Water</li>
<li>Corn or Potato starch (for dusting)</li>
</ul>
Other items needed:<br />
<ul>
<li>Small Muffin Pan</li>
<li>Ice cream scooper</li>
<li>Whisk</li>
<li>Pizza cutter</li>
<li>Saran wrap</li>
<li>Food coloring </li>
<li>Spoon</li>
<li>flat/shallow pan</li>
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1) Grab your hot mama apron and throw it on. It's your time, Gorgeous ;)<br />
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2) Scoop ice cream into balls. I made them too big in this batch. But it turned out </div>
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great and I'll tell you why in a bit</div>
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3) Dust the pans with the corn/potato starch to keep dough from sticking</div>
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4) Mix the three ingredients very well; making sure there are no clumps. You could use a hand held mixer or a whisk. Personally, I like the little workout my arm gets from using the whisk. </div>
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5) Add in the food coloring. Like a sillidiot (yes, I make up my own words) I like to match the color of the batter to the ice cream. Today I did strawberry<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7sKtuZ8C-OA6TPuvN-TMHCzKASfG9GPLCtqxpWccg57Vg4qQnT44vNNE2WBcB55ks5EH3nrvM26R199fBFELx8hInEcjzSrQTQKTohsRN5XI06Dqv986-KLJMzOLQM0KFuBfgBauxlhZ/s1600/2013-02-02_15-22-02_978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7sKtuZ8C-OA6TPuvN-TMHCzKASfG9GPLCtqxpWccg57Vg4qQnT44vNNE2WBcB55ks5EH3nrvM26R199fBFELx8hInEcjzSrQTQKTohsRN5XI06Dqv986-KLJMzOLQM0KFuBfgBauxlhZ/s320/2013-02-02_15-22-02_978.jpg" width="320" /></a></div>
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6) Whisk well until the color is even. Cover with saran wrap and cook in microwave for 4 minutes</div>
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7) When it's done, whisk swiftly to avoid clumping. When you've got out all the clumps then replace the saran wrap and place back in the microwave for another 2 minutes. Take it out and whisk swiftly. Do this twice more</div>
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8) When it's finished, scrape the mochi onto the shallow pan. Dust with starch and press down softly. You WILL get the starch everywhere and it WILL be awesome. After pressing down it will get a little sticky on the bottom. Just try your best to put a little more starch on the bottom if it does (pretend you're making the crust of a pizza)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzktl7-F-_bZiydNLDTrT-qmV2234Wvgg2vqeBLWhixbNT63k9UR3LfQeLiAeWvfJ3Z4W5w8bvK6CTRau0MqCbB90N5fV78jpTETv0axPC-rOckfqmGBsoOreugd0WpbdeHbKf6jicUfif/s1600/2013-02-02_15-34-49_942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzktl7-F-_bZiydNLDTrT-qmV2234Wvgg2vqeBLWhixbNT63k9UR3LfQeLiAeWvfJ3Z4W5w8bvK6CTRau0MqCbB90N5fV78jpTETv0axPC-rOckfqmGBsoOreugd0WpbdeHbKf6jicUfif/s320/2013-02-02_15-34-49_942.jpg" width="320" /></a></div>
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*The dough should be stretchy. If it is not, then put it back in the microwave and heat it a little more. </div>
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9) Using the rolling pin, flatten out the dough evenly. My dough was still a little thick, but my ice cream scoops were a little larger. Having the right amount of mochi and ice cream is the deciding factor in this recipe; just ask my friend Karess</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0FogbkfO9AGbTkFSYJQAhtaHpKb7qZj5N9eMh7qnabfFXM5PTDfbH8QLc4b8eA9zV987U0eG2YOGdfIVOV9v82e_sS_2OYwAw8selLnrORJCj5QuZVlCtvUGdLOGL6q7omWUY4ME05hh/s1600/2013-02-02_16-42-38_606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0FogbkfO9AGbTkFSYJQAhtaHpKb7qZj5N9eMh7qnabfFXM5PTDfbH8QLc4b8eA9zV987U0eG2YOGdfIVOV9v82e_sS_2OYwAw8selLnrORJCj5QuZVlCtvUGdLOGL6q7omWUY4ME05hh/s320/2013-02-02_16-42-38_606.jpg" width="320" /></a></div>
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**CAUTION**</div>
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When taking the bowl out of the microwave your glasses may get fogged up. I learned that the hard way. </div>
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While waiting for the microwave to finish, take up a hobby. It's amazing how long 4 minutes is when waiting for something to cook in a microwave. I picked up my guitar and pretended to play something called, "music", while my toddler danced and spun around the room hippie style</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyby5-L295xQWk8L0_5AYqmxVTYzlhS6gJQQMO4LSslHmcXvRhNeKYYyvaxxNry3edGHx5DqPu_OpjZgHICU_e2YUtIevPkbaeTKZIcsQohV3HyjOEDq_zIjl3Al-w7tcS6ixnuNFsBitB/s1600/2013-02-02_16-38-20_895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyby5-L295xQWk8L0_5AYqmxVTYzlhS6gJQQMO4LSslHmcXvRhNeKYYyvaxxNry3edGHx5DqPu_OpjZgHICU_e2YUtIevPkbaeTKZIcsQohV3HyjOEDq_zIjl3Al-w7tcS6ixnuNFsBitB/s320/2013-02-02_16-38-20_895.jpg" width="320" /></a></div>
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10) After the mochi has cooled for about 10-15 minutes, using the pizza cutter, cut the dough into squares big enough to cover the ice cream scoops (using the pizza cutters will help the edges stick together)</div>
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11) Place the square in your palm. After putting a scoop of ice cream on the mochi, pinch opposite corners together. Then quickly do the other corners. Using both hands, pinch the edges together and flip the mochi ball over, placing it in the muffin pan</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbpwewnY1exQO1wgQPYXJlPHT1eXNsfOYwQ0gXqtx485H9pavOkhOka1TbrfT-H7swqq4eU0UZ-gGyPPpqn48q82E_RxLPv51Mdxv_cO5WbVtSqhLUUqM_XEq33EjyKAIhyphenhyphenylBBvOKLOH/s1600/PhotoGrid_1359869889795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbpwewnY1exQO1wgQPYXJlPHT1eXNsfOYwQ0gXqtx485H9pavOkhOka1TbrfT-H7swqq4eU0UZ-gGyPPpqn48q82E_RxLPv51Mdxv_cO5WbVtSqhLUUqM_XEq33EjyKAIhyphenhyphenylBBvOKLOH/s320/PhotoGrid_1359869889795.jpg" width="320" /></a></div>
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**CAUTION**</div>
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I really am no pro. As you can see my mochi balls aren't even circle, but the ratio of mochi to ice cream was pretty darn good. Also, the mochi will probably tear when trying this out. A few of mine tore while trying to get the dough too thin. I'm not sure how the companies get the mochi so thin and perfect (maybe it's because I'm only a quarter Asian?!?), but this sure beats the heck out of buying a box of 6 for $6.00.</div>
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12) Finally, cover the tin with saran wrap (or tin foil or whatever you can find) and place it back in the freezer. Freeze it for at least an hour. Take it out a few minutes before you are ready to eat it</div>
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This recipe, depending on how thin you roll your mochi, should make anywhere between 20 and 40 servings. Last week I made about 45, but the ice cream scoops were small. Today my mochi was pretty thick and it made 22. Like I've said before I would rather learn how to make something than spend a ridiculous amount for someone else to do it for me. A box of this Mochiko flour was $1.57 here in Arizona and I'm sure it is not much more everywhere else. A buck 57 for 22 pieces of mochi ice cream as opposed to the $7.00 I would have spent at LeeLee for a box of 6. </div>
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If it doesn't turn out great the first time that's okay. Why? Because it gives you an excuse to try it all over again. My cute assistant was caught sleeping on the job. Whoever said sleeping while standing was impossible never met my 18 month old. Granted, his knee <em>did </em>give out right after this picture was snapped. Thank goodness for fast reflexes. </div>
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Enjoy, my friends.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PXUOmZXmIJKC_Ft1T9OjiTHz-clm5vFkKB_6odWlYyN9hWPOL1VM8TQRQfDSRLOMlqYeFMC0L547rBl1JQbjpHorBKTH1gNThbQU49b_aJ-XZGDFcWlTuoqsRGx9rKhCNPUQFd4KkH7Y/s1600/2013-02-02_17-52-10_972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PXUOmZXmIJKC_Ft1T9OjiTHz-clm5vFkKB_6odWlYyN9hWPOL1VM8TQRQfDSRLOMlqYeFMC0L547rBl1JQbjpHorBKTH1gNThbQU49b_aJ-XZGDFcWlTuoqsRGx9rKhCNPUQFd4KkH7Y/s320/2013-02-02_17-52-10_972.jpg" width="240" /></a></div>
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**A hui hou**</div>
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Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com2tag:blogger.com,1999:blog-4891787307831700195.post-90510323869603676352013-02-01T12:11:00.002-07:002013-02-01T12:11:45.940-07:00Always a FirstI love cooking. I love working out. I love people. My three favorite things in the world. My friends and family mean more to me than anything in the world. I always said that no one could make me do what I didn't want to do...unless it were my sisters. But they know me better than that. My friends are amazing and I love sharing my talents with them. It wasn't until recent that I found out that one of my talents is cooking. Not really inventing new foods, but more so finding what I like and making it at home. I'm the kind of person that would rather save money by cooking at home than spending 20 bucks at the nearest restaurant (unless it's a date). <br />
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Last week I taught my friends how to make mochi ice cream; a Japanese dessert. We used to buy it all the time while I grew up but now that I'm older and more resourceful I decided I would rather try and make it to save money. The first time was a disaster but it still tasted amazing. This time it was much, much better. Another friend saw my post of Facebook and asked for the recipe. After giving it to her she told me that I should start a blog and share the recipes I usually post. I am not good at blogging but I can promise you a new recipe every 1-2 weeks. I know, I know. But I can PROMISE you that you won't be disappointed in the taste. If so then you might need to get your taste buds checked ;). <br />
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I also love training people. I have started private training sessions in the mornings for some friends. It brings me great joy in seeing people feel more confident about themselves because of accomplishing these workouts. Yesterday morning I was training a friend and introduced a new workout at a playground. Then it occurred to me, why don't I share these workouts with others. You can do these around the house and at the playground. They are simple, quick, painless, and fun. I think they're fun anyway. Okay, so some of them might make you hate me. As a matter of fact, I trained a friend last week who, while doing one exercise said, "Yeah Krisha, I hate you." Obviously she loved me the next day after feeling like a million bucks. <br />
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Anyway, I really hope you enjoy. Don't forget to comment and let me know how these recipes/workouts turn out. If you have something you'd like to learn go ahead and request it. If I don't know how to do it then I will learn and then teach you. It's like I do when I'm giving ukulele instructions; "if can, can." <br />
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Take it eeeeeeeeeeeeeeeasy!Krishahttp://www.blogger.com/profile/01538258465911162329noreply@blogger.com0