Almond Honey Nut Clusters

After my experiments with Snack Packs and working with raw nuts, I definitely learned a lot - about what I liked, about what tasted good, and what was practical for the kitchen. I wanted to tweak and keep trying. This last batch was sooooo tasty, it disappeared in under a week. This version is also made entirely on the stove top - no hot ovens! I will admit though - I eyeballed the entire recipe, so so made additions/substitutions.

Almond Honey Nut Clusters
Makes 8-10 snack servings

1 1/2 lb almonds
3/4 cups pumpkin seeds
1 cup sesame seeds
1 cup dried cranberries

1 cup honey
1 tbsp butter
1/2 teaspoon salt
1 teaspoon garam masala

1. Heat a large frying pan on medium until warm. Add the almonds and toast, stirring every few minutes. It should take 15-20 minutes to roast and become crunchy.
2. In a small pot, heat the honey and butter on medium to medium low heat. Make sure the pot is big enough to hold all the nuts. Stir every few minutes to create a thick caramel. If it starts getting bubbly, its a good sign, but if it gets really bubbly, turn the heat down a notch. Caramel should form in around 20 minutes.
3. At the 15 minute mark (when your caramel is almost done and your almonds need an extra 5 minutes) toss in the pumpkin seeds and sesame seeds in with the almonds. Roast for the 5 minutes. Since these seeds are smaller and thinner, they take much less time to become crunchy.
4. Line a large baking sheet with aluminum foil. Scatter the cranberries across the pan. 
5. When the caramel and the nuts are done, pour the nuts into the pot with the honey caramel. If one needs more time, you can set the heat to low on the other to give yourself enough time to get things to equal out. 
6. Stir the nut mix and honey thoroughly, making sure to coat the almonds well. I had too much caramel and ended up dumping in more almonds, but do what you like!
7. Pour the nut and honey mixture out on to the baking sheet, over the cranberries. Flatten out and try to separate into clusters. (But don't burn yourself!)
8. Allow the nut mix to cool at room temperature and for the caramel to harden to a nice glossy shine. 
9. When cool to the touch, separate into smaller clusters and store in an airtight bag or container. So far they've been good up to two weeks later. Keep in a cool place. If they get hot they'll stick together all over again!

Simmered Kabocha Pumpkin Squash

Kabocha was surprisingly on sale at the supermarket this week. Kabocha is a Japanese pumpkin or squash that has a firm, dense texture and sweet flavor. It is a common side dish to bento boxes and appetizers. I've even seen it used in desserts.

I tried to replicate the Japanese side dish a few times with butternut or calabeza squash, but they're both too watery and fine for the dish to work. Kabocha is so dense that it holds its texture super well.

I modified today's recipe from Lunch in a Box, who makes lots of really adorable bentos! I didn't have mirin or dashi on hand, but felt I could do without with a little genius. My kabocha came out super tasty.

Simmered Kabocha Pumpkin 
Makes 6 side dish servings

1 kabocha squash (about 2 lbs)
2 tablespoons brown sugar
3 cardamom pods
1 large pinch red chile flakes
2 tablespoons light soy sauce
2 squares konbu (seaweed) totaling 6 square inches
3 coins ginger
2 cups water

1. Wash the kabocha, scrubbing lightly. The skin is edible, so it needs to be nice and dirt free.
2. Take a sharp vegetable peeler and cut stripes of the skin off of the kabocha. By making sure each piece has a little flesh exposed on the bottom, we boost the flavor!
3. Using a large, heavy knife, like a cleaver or chef's knife, carefully cut the kabocha in half. This is a little more difficult than cutting a watermelon open - it will have a good amount of resistance, so be patient and CAREFUL.
4. Scoop out the seeds and the stringy bits. Discard.
5. Cut the kabocha into 1-2 inch cubes. Try to be uniform!
6. In a large bowl, pour in a cup and a half of water, the soy sauce, and all the spices and seaweed. Mix gently. 
7. We need to cook the kabocha in a single layer. In a deep frying pan or pot, arrange the kabocha, skin side down in a single layer. I ran out of space and put some on top, but it meant I really had to make two batches.
8. Pour the sugar/soy/water mix over the kabocha. Place over high heat. Cover with a pot lid that is smaller than the diameter of the frying pan, so that the lid pushes down on the squash and allows steam to escape from the sides (AKA a drop lid)
9. When the liquid is at a roiling simmer, turn the heat down to a slow simmer. Cook for 20 minutes or until a fork goes easily through the squash. 
10. You may have to remove some squash and rotate around the not as well cooked pieces.
11. Drain the remaining liquid and reserve (would be tasty if you turn the leftovers into mashed sweet kabocha!). Allow kabocha to cool.
12. Om nom nom.

Tofu Casserole with Lettuce

I've always called this dish tofu casserole, although it doesn't require an oven. Its not a soup, as you start with solid ingredients and add no liquid. However, due to the nature of the ingredients, the resulting dish is like a thick but fine stew, more like a chunky gravy or minced meat. My mother tends to make it with ground pork, red peppers, garlic chives, and fresh mushrooms. I adapted it for what was on hand and in my American supermarket, using lettuce, ground beef, dried mushrooms, and cucumber.

Lunch bento! <3

Tofu Casserole
Serves 6-8 (for some reason, I am incapable of making this dish in small quantities)

1 pound ground pork or beef
1 white onion, diced
4 coins ginger, julienned
5 cloves garlic minced (or tablespoon roasted garlic paste)
1 block silken tofu, drained and cut into 1 inch cubes
1 cucumber, diced
3 plum tomatoes, diced
1 handful dried mushrooms (soaked in hot water), diced
6 leaves romaine lettuce (iceberg is fine too), diced
1 teaspoon gochujang (Korean red pepper paste)
Salt or soy sauce to taste
1 teaspoon cornstarch

1. Prep all ingredients. 
2. Heat a tablespoon oil in a large pot. Cook the ground beef or pork until crumbled.
3. Add the onion, ginger, and garlic. Saute until onion is translucent.
4. Add the cucumber, tomato, and mushrooms. Allow the water to cook out (and you can prep the lettuce here if you forgot, like me).
5. Add the tofu - this is where the majority of water will exude. Allow to cook for 10-15 minutes, stirring occasionally. Also add the gochujang and salt or soy sauce. 
6. When most of the water had cooked off, add the lettuce and turn the heat to low. 
7. Mix the cornstarch in a small bowl with a teaspoon and a half of water. Mix into a slurry. 
8. Pour 1/3rd of the cornstarch slurry into the tofu casserole and mix. Find another pocket of liquid, add 1/3rd of the cornstarch and mix. Continue to add cornstarch to thicken the stew.
9. Allow to cool and serve over rice. 

Masala Roasted Carrots

Roasting carrots brings out their natural sweetness and a gorgeous color. Enhancing them with garam masala is essentially sprinkling them with cinnamon spice!



Masala Roasted Carrots
4-5 large carrots, cut diagonally into oval coins
1.5 tsp garam masala
1 tbsp honey
Pinch of salt

1. Heat oven to. 350 degrees, middle rack
2. On a sheet pan or shallow baking dish, mix carrots with spices and honey until coated.
3. Bake uncovered for 30 minutes, then stir (make sure you flip over the carrots!). And bake for another 10-15 minutes.
4. Cool for 5 minutes and enjoy.

Soon Dou Bu (Korean Tofu Stew)

I shouldn't have to prove to you my undying love for tofu or soup at this point. This dish is my go to Korean order and is typically served with seafood. What makes it delectable is the extra soft tofu, the poached egg,
and the spicy broth that makes your taste buds sing. My version is plainer and you can add your own protein or perhaps some radish or greens to make it your own. I've used seaweed to bolster my veggie stock but chicken broth is just as fantastic.


Soon Dou Bu (Korean Tofu Stew)
Serves 6

1 1/2 cups rehydrated seaweed sliced into ribbons
3 ribs celery, sliced thinly
6 cloves garlic
4 coins ginger
1/4 napa cabbage, sliced into ribbons
1 carrot, in coins
1.5 tbsp spicy red pepper paste
2 tubes extra soft tofu
Salt and pepper to taste
1 egg per person (get the freshest eggs for poached)

Topping:
2 scallions, chopped
1 tbsp sesame seeds
1 tsp sesame oil

1. Boil a pot of water. Use a cup of the boiled water to hydrate the seaweed (reserve the excess water for the stock, but strain first through a paper towel.)
2. Meanwhile prep all veggies as specified.
3. In a large pot, heat a teaspoon of olive or vegetable oil. Turn the heat to medium low and add ginger. Add the garlic and the red pepper paste and heat until fragrant.
4. Add the vegetables and sweat for 5 minutes until softened.
5. Add the boiling water to cover, then add the tofu. Simmer for 15- 30 min.
6. For the topping, mix all ingredients into a small bowl.
7. To serve, scoop the stew into a bowl. Crack the egg into the center, top with scallions and sesame, and wait a minute before enjoying. Serve a bowl of white rice on the side.

Mushroom Stuffed Eggplant

While shopping this weekend, I came upon these mini Italian eggplants for sale. I instantly thought how perfect they would be for a single serving. Even better, what if stuffed it full of delicious things? How adorable and delicious would that be? So that was that!

Now picking the right eggplant is tough. Many people don't like eggplant because once it develops seeds, it becomes bitter. Size doesn't correlate to age, however, so picking smaller eggplants may not necessarily give you younger eggplants. When you pick the Italian kind of eggplant, you want a nice and shiny skin, as blemish free as possible. It should be firm and just a bit soft, but not soft enough to leave imprints or bruises. For Chinese eggplant, (the long and thin variety), a glossy skin, few blemishes, and thin shape work best. The larger it is, the more likely you'll have seeds. Hopefully that helps you!

On to the recipe!

Mushroom Stuffed Eggplant
Serves 6

3 eggplants about the size of your hand, or a bit smaller
1 pound ground pork
1 medium onion, small diced
5 cloves garlic, minced
3 plum tomatoes, small diced
1 pack baby bella mushrooms, diced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon red chile flakes
1 teaspoon salt
shredded mozzarella cheese to top (optional)

1. Preheat the oven to 400 degrees F.
2. Wash and prep the eggplant. Cut off the stem portion, trying to leave as much flesh as possible. Then slice the eggplant lengthwise in half. Using a paring knife and a spoon, scoop out the flesh of the eggplant, leaving 1/3rd of an inch around the edges to help the eggplant keep its shape.
3. Coat the bottom of a large glass baking dish with olive oil. Place the hollowed eggplant in the dish, cut side up. Brush the insides of the eggplant with olive oil and bake for 30 minutes. Allow to cool after 30 minutes so they're safe to handle, but keep the oven running.
4. In the meantime, diced the scooped out eggplant, onions, tomatoes, and mushrooms, and mince the garlic.
5. In a large pot, heat a teaspoon of olive oil and coat the posts bottom and sides. 
6. Cook and crumble the ground pork. If you render a lot of fat, pour it out.
7. When the pork is cooked, turn the heat to medium and add the onion and garlic. Cook until fragrant and the water from the onions deglazes the bottom of the pan. 
8. Return the heat to medium high and add the diced eggplant, tomatoes and mushroom. Also add all the spices. Cook uncovered so that all the water has a chance to evaporate. The majority of the vegetables will shrink in size, so don't flip out if you have too much.
9. When the stuffing is mushy, but mostly dry, stuff the eggplants. You will probably need about four tablespoons of stuffing per eggplant. (Excess stuffing can be served over rice or used to stuff other yummy things.)
10. Top with cheese. (Crushed nuts would also be a yummy topping!) Bake at 400 for about 15-20 minutes to set the dish.
11. Allow to cool before serving. Enjoy!

Ricotta Zucchini Squash Pasta

Ricotta is a perfect summer sauce. Its cool and light compared to cream sauces and a little goes a long way to make a dish sing.

I julienned fresh early summer squash and red pepper with some fettucini. The vegetables lend well to the pasta and the fettucine held the sauce better than I expected. The leftovers tended to be a little mushy, but still tasty.

Ricotta Zucchini Pasta
Serves 6

1 pack fettucini
5 small zucchini squash
1 red pepper
1 tablespoon roasted garlic
1 pinch chili flakes
2 cups ricotta cheese
Fresh basil or cilantro (optional)

1. Prepare pasta according to package. Cook al dente, as we'll be finishing it with the sauce. Drain and rinse with cold water to stop the cooking.
2. Wash and slice the vegetables into julienne. Basically 2 to 3 inch long match stick sized. (Match the shape of your veggies to the type/size off your pasta. Elbow pasta would be matched with diced veggies for example)
3. Heat a large pot with a tablespoon of olive oil. Turn the heat to low and add the garlic and chili flakes. Cook until fragrant.
4. Add the vegetables and cook until wilted. Add the ricotta and mix to incorporate. Add salt to taste.
5. Add the pasta and toss to coat.
6. Serve and garnish with herbs of choice! Leftovers are good at room temperature or hot.