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.  

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.

 

 

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 :).

Apple Braid Bread with Nutmeg Glaze

This, my friends, is a breakfast to behold.

APPLE FILLING

3 Granny Smith apples (peeled and thinly sliced or chopped)

3 Tbsp sugar

1 1/2 tsp cinnamon

1 Tbsp whipping cream

1 Tbsp lemon juice

BREAD

2 1/2 cups bread flour

1/4 cup sugar

1 Tbsp yeast

dash of salt

1 cup warm water

2 1/4 tsp vegetable oil

NUTMEG GLAZE

1/3 cup sifted powdered sugar

1/4 cup whipping cream

1 tsp vanilla

a couple dashes of nutmeg

Combine the apple filling ingredients in a baking dish. Bake at 350 for 15 minutes. Set aside.

Combine dry bread ingredients in electric mixing bowl. Add water and oil and mix for 6 minutes on medium/high speed with a dough hook. Knead dough briefly (a couple of turns, not too much or the bread will be tough) and roll into a large rectangle. *As a side note, this is the easiest dough I have ever rolled out. I haven't rolled out that much dough, but I know this is the recipe I will be using for... oh let's see, pizza crust (minus the sugar), bread, bread, bread... anything that requires bread dough...*

Move to a greased baking sheet and cut 1 inch strips on both sides, leaving a third of the dough uncut.

Fill the uncut third with the apple mixture and fold each strip over the center in a braid pattern. Fold ends over.

Bake at 350 for 25 minutes. Set on baking rack to cool for a few minutes. Make sure it has several minutes to cool or else the glaze will go... slip, drip, drop... off the sides. No fun. Also, make sure baking sheet is underneath cooling rack so excess glaze will not make the bread soggy.

Mix the glaze ingredients and brush over the top of the bread.

Eat yer heart out.

Best Cheesecake

This here happens to be the best cheesecake recipe in the entire world, so consider yourself lucky for even getting the privilege to read this. This recipe belongs to Jill over at www.thevirginiahouse.blogspot.com. You can make a traditional cheesecake in a springform pan, or you can make mini-cheesecakes (like I did) in cupcake wrappers in muffin tins, just shorten the cook time to 20 - 25 minutes. I also used chocolate cookie crumbs instead of graham cracker. Take your pick.

New York Cheesecake

2 cups graham cracker crumbs

1 cup & 2 T sugar, divided

5 1/2 T butter, melted

5 pkg cream cheese, softened (and don't you DARE use the ''1/3 less fat cream cheese'' because it does NOT taste the same. I tried it. Utter fail.)

3 T flour

1 T vanilla (I always use a little extra)

3 eggs

1 cup sour cream

Mix cracker crumbs, butter, 2 T sugar together. Press into the bottom of a springform pan, forming a crust. Bake at 350 for 10 minutes, set aside. Beat cream cheese, 1 cup sugar, flour, and vanilla well. Use a couple fingers to snitch a taste. Add eggs 1 at a time on low speed, just until blended. Blend in sour cream. Pour on top of crust. Lick bowl and spatula thoroughly.

Bake at 350 for 50 - 60 minutes or until just set. Not too jiggly, not too firm. Nothing worse than an overdone or underdone cheesecake, perfection required. Not really. One thing that helps with that though - I always put a 9x13 pan full of water on the bottom rack of the oven. Keeps moisture in and prevents the top of the cheesecake from cracking.

Remove cheesecake and let it cool completely before serving or refridgerating. You can also freeze the cheesecake and pull it out of the freezer a few hourse before you want to serve it.

Enjoy. Immensely.

*I added a chocolate drizzle and sliced strawberries

Vegetarian Stuffed Bell Peppers

Last night was Tuesday Doomsday, my night to cook. I've made these several times, and I can't decscribe how yummy they are. Even a mega meat-eater friend who first turned his nose up at these, now begs me to make them. I'm sure you COULD add a meat of your choice, but they are delicious without it.

5-6 Bell peppers (any color)

6 cups of cooked rice

1/2 onion

about 5 large mushrooms

2 cups of milk

2 tablespoons flour

2 tablespoons butter

1 cup cheese (any cheese works, cheddar is delicious)

a couple handfuls of fresh spinach

First, cut the tops off the bell peppers and clean the seeds out from the inside.

Boil the peppers AND tops in water with a couple dashes of salt for 5 minutes. Drain and set aside in a baking dish.

Throw those couple handfuls of spinach into a tablespoon or so of butter and saute it for about 3 minutes.

It's amazing that a pan FULL of spinach comes out like this, isn't it? Chop it up.

Mix the rice, cheese, and spinach all together, set aside.

Chop up the onion...

And the mushrooms... I usually cut the stem off of mine because they are a little tough.

Saute the onion in 2 tablespoons of butter, then add the mushrooms.

Saute them all together for a few minutes, then add 2 tablespoons of flour and stir that for a few seconds, then add the milk. Looks appetizing, no? Ha, ha... Anyways, bring it to a boil and stir it until it thickens into a gravy consistency.

Add that mixture to the rice mixture. Trust me, this is going to be AMAZING.

Stuff the peppers FULL. Add a sprinkle of cheese on top for kicks, and put the tops back on. Add about 1/4 inch of water to the bottom of the pan and bake at 350 for 30 minutes. Prepare to impress.

Oh, so delicious. I laugh in the face of the mega meat-eater friend.