Sushi Making

So, I've loved sushi as long as I can remember, never even crossed my mind that it would be possible to make it myself. But many thanks to my dear sister, she taught me how a couple weeks ago and I've already made it three times since then (once including about 30 rolls for an engagement party). So, if you are a sushi lover as well, and want to try making it for half the price (or less), here's some tips.
You will need:
Short or Medium (preferably short) grain white rice
Rice Vinegar
Roasted Seaweed (Nori)
Protein such as crab, cooked shrimp, or smoked salmon
Cream cheese
Cucumber
Jalapeno
Avacado
Soy sauce
Wasabi
Any other fillings you may like

First, I cook the rice with a dash of salt and a couple tablespoons of sugar to make it sticky. Let 4 cups of water, salt, and sugar come to a boil in a saucepan or skillet, add 2 cups of rice and cover, cook for about 20-25 minutes. Set aside to cool completely (if I have time, I refrigerate overnight).
Mix a couple scoops of rice with a couple tablespoons of rice vinegar, until it is moist, but not saturated. 

Lay out the seaweed with the flat side underneath. (A sushi bamboo mat is pictured, I ended up not even using it, it is easier for me to roll sushi on the counter or a cutting board)

Spread the rice in a thin layer across the seaweed, leaving a 1/2 inch space on top and bottom of sheet. 

Sprinkle wasabi or soy or sauce of your choice across rice. Layer ingredients tightly together on the end closest to you.

Dab the 1/2 inch spaces at the top and bottom of the sheet with a couple drops of water so that the seaweed will stick together when you roll it.
Tightly roll the seaweed away from you. Gently, now. Good job. Seal the end by pressing gently with your fingertips.

Ta-Da! There you have it! A roll of sushi!

If you have time, let the roll sit for at least 30 minutes to 1 hour before slicing it, the seaweed is softer and it is much easier. The longer the sushi sits, the softer the seaweed is and the less strong the taste of it is. I have left a roll unsliced in the fridge overnight and it was perfect the next day for slicing. 

Enjoy, fellow sushi-lovers!

Spinach Artichoke Lasagna

I'm a big fan of all things pasta. I'm a big fan of artichokes, spinach, and mushrooms. I'm a GIANORMOUS fan of cheese. So there's no possible way for this recipe to go wrong, for me at least.
Disclaimer: This is NOT a 'healthy' recipe, though the term 'healthy' is relative. There's plenty of fat from the cheese, and the noodles and cheese (AND sauce, in this case) are termed as processed foods. So, I'm not promoting this as a healthy alternative to 'regular' lasagna, but as a super tasty vegetarian lasagna (NOT vegan). Anywho.
SPINACH ARTICHOKE LASAGNA
1-2 handfuls fresh mushrooms, chopped (optional)
1 bunch fresh spinach, washed and chopped
1 can (13 oz) artichoke hearts
15 oz ricotta cheese (any variety works, park-skim, skim, whole milk, etc.)
2 cups mozzarella cheese
1/2 cup grated parmesan cheese (or romano, for an extra strong flavor)
2 large eggs
3 cloves garlic, chopped up finely
4 cups marinara sauce
1 pkg no-boil lasagna noodles
1 tsp crushed red pepper
salt
pepper

Preheat the oven to 375 degrees.

Saute the mushrooms in 1 tablespoon butter or oil for about 3 minutes. Add the spinach and cook for 4-5 minutes more. Set aside. 

Mix together the ricotta, parmesan, eggs, garlic, salt and pepper, crushed red pepper, and 1/2 mozzarella in a large bowl.

Drain the artichoke hearts and roughly chop them. Mix in the artichoke, spinach and mushrooms in with the cheese mixture. 

And here we have the marinara. Shout out to Lois - go ahead and hit me for not making my own. I haven't quite mastered making my own marinara yet and I was in a hurry anyways. So, I mixed these two jars together for my marinara. Moving on... 

Grease a 9x13 pan with cooking spray. Layer ingredients in the following order - 1 cup marinara... 

... 1 layer of noodles...

... a scoop or two of the cheese mixture... and repeat... a couple times... there we go... 

... and end with a final layer of noodles, a final layer of marinara, and the remaining mozzarella cheese sprinkled on top. Make sure the noodles are covered with the marinara, because one time I made this and the noodles on the edges of the pan were a tad bit... well, crunchy... ugh.
Cover loosely with foil, bake for 45 minutes at 375, then uncover and bake for 15 more minutes. Smell that lasagna? Mmmm...

Then, pair with some green beans, salad, sweet potato hash, have your boss over for dinner (extra credit for work heh) and a friend so that you don't have to talk about work, and EAT IT ALL.  

Happenings - April 2012

Took the train to Dallas with some friends to go to the Art Museum...
 

Reunion Tower...

 

 

 

Dinner at Whitney's with some friends... 

Wedding dress shopping for Laura. I could barely contain my excitement. 

Vegetarian-themed dinner at Johnn and Lois's...

The Spread - Lentil soup, pasta salad, fruit salad, tofu and vegetable tacos with pineapple salsa and guacamole, sweet potato couscous, spinach and artichoke lasagna...
The pineapple salsa was INCREDIBLE. Am I the only one that has been deprived of it all my life? I could drink that stuff... 

A few of the kids - Ethan, Marley, Bella, Grayson 

And this little toot - Josephine.  

Lemon Berry Tart

This dessert swoops me out of wintertime and lands me in the middle of summer. And goodness, I will eat ANYTHING that does that!

Fresh Lemon Tart with Vodka Soaked Berries
Crust
2 1/4 c flour
1/4 c and 2 Tbsp powdered sugar
3/4 c butter - very soft, but not quite melted
Filling
3 eggs
1 c sugar
1/2 tsp baking soda
zest of 1 lemon
1/2 c fresh lemon juice
1/4 c and 2 Tbsp flour
Berries
handful of fresh raspberries
handful of fresh blackberries
1/2 c vodka
1/2 tsp imitation lemon flavoring
Icing
1 c powdered sugar
2 Tbsp fresh lemon juice
2 Tbsp lemon zest
Preheat your oven to 350. Grease a 10 inch tart tin or pie pan and set aside.
To make the crust combine the ingredients in a bowl. Mix until the crust kinda sticks together, press into the pie plate and up the sides. Bake for 8 minutes, then set aside.
In a bowl, mix the berries with the vodka and lemon flavoring. Set aside to soak.
Whisk together the eggs, sugar, lemon juice and zest. Sift in the flour and baking powder, still whisking until combined. Pour the filling over the crust and bake for about 25 minutes, until top is lightly browned and the filling doesn't wobble. Set aside to cool.
To make the icing, combine powdered sugar, lemon zest and juice in a small bowl and mix. Place the soaked berries onto the tart and drizzle the icing over them. Refrigerate until ready to serve.

 

 

Monthly Dinner - Nontraditional Thanksgiving

Our monthly dinner has resumed, thanks to the safe arrival of our newest member. Such a sweetie pie. Nontraditional Thanksgiving was the theme.

Deep-fried Cornish game hens

Candied mandarins with cranberries

Smoked Gouda mashed potatoes

Green bean casserole

Wild rice with apricot, cranberry, and pecans

Vegetable tarte tatin. (This contributed to me burning and blistering two of my fingers. Caramel is hot. Very, very hot.)

Roasted brussell sprouts with hazelnuts and pomegranate molasses

The newest member of the house - sweet Josephine

Mr. Host looking his fiercest.

Stay tuned for German food next month...

Spiced Pumpkin Mousse

I love pumpkin. Anything and all things pumpkin. Pumpkin is what fall tastes like. This Mousse is a snap to prepare and it serves 8 -10 (depending on how much of it you can stand to share heh heh).

SPICED PUMPKIN MOUSSE

1 envelope unflavored gelatin

1/4 c cold water

1 - 15 oz. can of pure pumpkin

3/4 c packed brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

dash of salt

1 1/2 c chilled heavy whipping cream

1 teaspoon vanilla

Sprinkle gelatin over water in a saucepan and let it soften for a minute. Bring it to a bare simmer and stir until it is dissolved. Stir together gelatin, pumpkin, spices, brown sugar, and salt in large bowl.

Beat whipping cream and vanilla until stiff and fold into pumpkin mixture, gently but thoroughly. Spoon into cups, glasses, or bowls of your choice, chill until it is set, at least 2 hours.

Garnish with a dallop of whipped cream, ground cinnamon, ground nutmeg, or (my favorite) a chocolate covered ginger snap cookie. Or all of the above. Or make up your own toppings and let me know how it tastes :).