Easy Peasy Knife Skillzzz

To have knife skillzzz, you need a good knife. The one I’m using here is an 8” Miyabi birchwood chef’s knife.

How to make an oblique cut:

1. Peel the carrots and cut off the stems.

2. Hold each carrot on a cutting surface with your non-dominant hand and hold the knife with your dominant hand at a 45-degrree angle.

3. Cutting about 1-inch (2.5 cm) slices on the diagonal, roll the carrot a quarter turn toward you after each cut. Repeat until the carrot is completely cut. The cuts should be angled towards each other.

How to make a shiitake mushroom star cut:

1. Wash, rinse and de-stem your mushrooms.

2. Hold a mushroom with the cap-side up in the palm of your non-dominant hand.

3. Using a small paring knife, make a beveled cut straight down the middle, removing the portion of which you’ve cut out so it reveals the white flesh.

4. Repeat on the diagonal twice so that you have a star shape with 6 points as shown in the image.

Furikake Salmon and Steamed Broccoli

It's Sunday night, dinner time and you don’t feel like cooking. This Furikake Salmon truly is the easiest recipe on the planet.  I'm not sure where this recipe originated, I think it was passed through one of our relatives or through a church cookbook.  The original had only mayonnaise and furikake but I doctored it up a bit to make it a bit more complex by adding flavor to the mayo mixture. Complex in flavor but by no means complex in preparation.  It uses Japanese furikake which is a condiment that includes nori and sesame seeds and is traditionally sprinkled over rice.  Make some rice and steamed broccoli and you have a go-to easypeasyjapanesey meal.

Furikake Salmon with Steamed Broccoli

ふりかけ さけ

Makes 6 servings

Ingredients:

1 large boneless salmon fillet, skin on or 6 - 6 oz salmon portions, skin on (I prefer Atlantic salmon)

¼ cup mayonnaise

1 tbsp soy sauce, preferably low-sodium

1 tsp sesame oil

¼ cup nori-gomifurikake or try delicious home-made furikake from the Raw Spice Bar which you can get here.

Directions:

1. Set oven to broil.

2. Place salmon, skin side down on a baking sheet lined with foil.

3. In a small bowl, whisk the mayonnaise, soy sauce, and sesame oil.

4. Spread evenly in a thin layer over the salmon with a spatula. Sprinkle furikake over the salmon evenly to lightly coat.

5. Either de-skinned or skin on - depending on if you are using the skin, place the salmon in the oven on the bottom rack.

6. Broil until just done, about 10 minutes depending on thickness of salmon (do not overcook).

7. Slice in 2-to-3-inch portions (skin should easily remove if you aren't broiling it separately), and serve with desired accompaniments. 

8. Sprinkle crumbled up salmon skin on top if you choose to do this step.

Steamed Broccoli

Ingredients:

1 head of broccoli, separated, stems cut

1/2 teaspoon sea salt or 1/2 chicken bouillon cube crumbled

1 teaspoon sesame oil

Directions:

1. Use a double boiler with steam insert.

2. Add 1/4 inch water in the bottom of the pan.

3. Add broccoli (stems too). Bring to a boil and steam for about 5 minutes.

4. As broccoli is steaming, prepare an ice water bath.

5. Remove broccoli and submerge in ice water to prevent overcooking and keep it green.

6. Strain and sprinkle with salt or chicken bouillon and drizzle with sesame oil.

7. Mix together and serve room temperature.

My Mom's Best Apple Pie

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What can I say, I’m a little biased but I have tasted a few apple pies in my day and I think my mom’s is hand’s down the best. I remember growing up seeing her test out different types of crust with butter vs. lard, making sure not to over mix the batter, adding an ice cube to the batter to keep it cold, rolling out the dough in a frenzy before it got warm. It has taken over 40 years to perfect (a small hint to my age) but I think it’s at its best right about now.

She makes her apple pie for Thanksgiving and that’s it. I like it that way because I get to look forward to it every year and I know it’s going to be pretty special. I like it heated a la mode but it’s also great a bit chilled for breakfast. #mymomspieisbetterthanyours

Ingredients:

8-10 large pippin, granny-smith or gala apples - peeled, cored, and sliced 1/4 inch thin (depending on size of pie pan)

3/4 cup sugar

3/4 cup brown sugar

2 heaping tbsp AP flour

1 tsp cinnamon

1 tsp nutmeg

1 pinch salt

Directions:

1. Prepare apples before making the crust by mixing apples with ingredients in a large bowl. Set aside.

Fabulous Crust:

1 1/4 cup AP flour plus 1/4 cup AP flour

1 tsp salt

1 tbsp sugar

3/4 cup butter (Irish Butter preferred)

1/4 cup butter sliced in small pieces

1 egg beaten

1/4 cup sugar

Directions:

1. Preheat the oven to 450 degrees.

2. Sift together 1 1/4 cup flour, salt and sugar in a medium-sized bowl.

3. Cut in 3/4 butter. Leave in large pea-sized chunks.

4. In a separate small bowl, mix 3 tablespoons ice-water with 1/4 cup flour to make a paste (this is the secret to the crust).

5. Combine the ice-water mixture with the cut-in butter mixture to form a ball in the medium-sized bowl. Mix with a fork, do not use your hands.

6. Mix as little as possible. Add a sprinkle of ice-water if the dough is not binding.

7. Divide the ball into 2 parts for upper and lower crust and wrap in saran wrap. Place in refrigerator for 30 minutes minimum to chill.

8. On a well floured board, roll one of the crusts out into a long oval and fold over into thirds to make the crust flaky. Repeat. Work quickly and handle as little as possible. Keep the other crust in the refrigerator until ready to use. Roll out in a large circle for the bottom crust to fit your pie pan with enough to go over the edges by 1/2 inch. Place in a large pie pan.

9. Sprinkle the bottom crust with flour. Do not prick the crust.

10. Heap in the apples and press down lightly to compact the apples.

11. Add butter slices on top evenly.

12. Roll out the top crust the same as the bottom crust by rolling out into a long oval and folding over to make the crust flaky. Repeat. Work quickly and handle as little as possible.

13. Roll out into a large circle. Cut in vents.

14. Roll the top onto the rolling pin to place on top of the apples.

15. Trim around the raggedy edges with a scissors so dough hangs over 1/2 inch from rim of pie plate. Roll the edges under to seal the crusts together and flute the edges.

16. Brush top of crust with egg wash and sprinkle lightly with sugar.

17. Place in 450 degrees oven for 10 minutes, then reduce the oven temperature to 350 degrees for 50 minutes.

Macanese Broth

This broth was created by my friend and chef, Emily Lai. Amongst her many other culinary projects, Emily is currently running a Malaysian pop-up in San Francisco called Masak I Masak. Characteristic of Macanese cooking, each dish is rich and multilayered with spices and aromatics. This broth is no exception. The jujubes and goji berries provide a subtle sweetness and lend a fresh, floral note. Bonus: now that you have these ingredients on hand, you can use them in my Pork Wonton with Macanese Broth as well.

Make Ahead - The Macanese broth can be refrigerated for up to 1 week or frozen for up to 2 months.

Macanese Broth

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Yield: 2 quarts (1.9 L)

Author: Amy Kimoto-Kahn

Prep time: 10 MinCook time: 3 H & 30 MTotal time: 3 H & 40 M

Ingredients

• 5 pounds pork bones, rinsed (see Notes, below)
• 1 piece fresh ginger, about 1 inch, peeled and finely grated
• 10 dried jujubes (red dates)
• 2 tbsp dried goji berries
• Kosher salt, to taste
• Ground white pepper, to taste (see Notes, below)

Instructions

1. In a large stockpot over high heat, combine the pork bones with enough water to cover, approximately 1 gallon (3.8 L). Bring to a boil. Cook for 15 minutes. Remove the bones and rinse them thoroughly to remove any scum. Discard the water and wipe out the stockpot.
2. In the same stockpot over high heat, just cover the cleaned pork bones with fresh water. Add the ginger, jujubes and goji berries. Bring to a boil.
3. Reduce the heat to low and simmer the broth for about 3 hours, uncovered, until very flavorful and aromatic. Strain the broth into a clean pot and season with salt and pepper. Discard the bones and aromatics.
4. Use this broth immediately or let cool and refrigerate for up to 1 week or freeze for up to 2 months.

Notes

Ask your butcher for pork knuckles, trotters, leg, neck or hip bones. Almost any bones will work with this recipe.

Start with minimal amounts of salt and pepper and add to taste. White pepper is strong and has a very distinct flavor.

Recommended Products:

Dried Jujube Dates, Chinese Red Dates

Pork Wontons with Macanese Broth

In Colorado, where I live, the weather is always a topic of conversation. One day it’s bright and sunny and you want to wear flip-flops, and the next day you’re bundling up with a beanie on and it’s snowing. It was one of the last snowy days in late spring when I first made this hot pot for my family. We made the wontons together, and I told them how I used to make them with my family for our church fair when I was growing up. My kids always enjoy eating and trying new things when they participate in the cooking, so they loved this hot pot — the wontons almost fill with the broth like a soup dumpling, and cook fairly quickly because of the small amount of filling in them. The kids gobbled up their wontons pretty fast, so feel free to add more if you’ve got little wonton lovers too!

This recipe is easy to scale up or down depending on the size of your group and hot pot. Just be sure that your hot pot is filled about halfway with broth. If the liquid reduces overtime, add more.

Make in Advance:

Pork Wontons (1 hr 10 minutes)

Macanese Broth (3 hrs 40 minutes)

Pork Wontons with Macanese Broth

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Author: Amy Kimoto-Kahn

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

THIS DISH HAS RECIPES TO MAKE IN ADVANCE, SEE RECIPE LINKS ABOVE.

Ingredients

• 1 tbsp vegetable oil
• 1⁄2 medium Vidalia onion, thinly sliced
• 2 black garlic cloves, or regular garlic cloves, chopped (see Notes)
• 2 quarts Macanese Broth
• 24 Mom’s Crispy Pork Wontons, uncooked
• 3 baby bok choy, quartered lengthwise
• 3 ounces enoki mushrooms, cleaned and trimmed
• 1 sweet potato, peeled and shredded; or 6 ounces spiralized sweet potato
• 2 large scallions, white and light green parts only, cut diagonally into 2-inch lengths
• 1 block firm tofu, 14 ounces, drained and cut into 1-inch cubes

Instructions

1. In a 4-quart (3.8 L) hot pot or large saucepan over medium-high heat (about 425°F, or 220°C, in an electric pot), heat the vegetable oil. Add the onion. Cook for 4 to 5 minutes, stirring, until translucent. Add the garlic. Cook for about 1 minute, until fragrant.
2. Add the Macanese broth and bring the mixture to a boil.
3. Add the wontons. Reduce the heat to low, cover the pot and simmer for 5 minutes.
4. Add the vegetables and tofu. Cover the pot and cook for 5 minutes more, until the wontons are cooked through and the vegetables are tender.
5. Ladle into shallow bowls and serve.

Notes

Black garlic is fermented garlic that is sweet and savory with a deep molasses-like flavor and a very soft consistency. It’s signature black appearance is due to the fermentation process where it produces melanoidin and turns the garlic black. You can find it in specialty food shops and online.

Yuzu Citrus Sorbet

When I was younger, my mom used to throw these fabulous dinner parties with her friends, complete with the finest china, silver and beautiful printed menus. The women who threw these elaborate suppers called themselves “The Dames”. I remember one evening when my mom let me have a taste of a lemon sorbet that they were serving in cutout lemon baskets - I’ll never forget it. She told me it was to cleanse the palate between courses, and I thought it was the most sophisticated and special thing I’d ever eaten. This sorbet is my tribute to The Dames. Here, I use yuzu citrus instead of lemon. It has a fantastic tart taste that walks the line between lemon and lime (plus a touch of fresh orange zest for good measure). While I might not serve this in a hand-carve citrus basket, I still think they would approve.

Skill Level: Moderate

Prep Time: 35 minutes

Cook Time: 4 hours for sorbet to set in the freezer

Yield: Serves 8

4 cups (800 g) sugar

4 cups (940 ml) water

1 cup (240 ml) yuzu juice (from 8 fresh small yuzu or bottled, or the juice of 4 small lemons and 4 small limes)

1 ½ tablespoons (9g) freshly grated orange zest  

Fresh mint leaves, for garnishing

1. Prepare large ice bath.

2. In a medium saucepan over medium-high heat, whisk together the sugar and water. Bring to a boil. Cook for about 4 minutes, whisking , until the sugar dissolves. Carefully pour the hot syrup into a medium bowl and set the bowl in the ice bath to cool, whisking every 5 minutes until completely cooled, about 20 minutes in all.

3. Remove the bowl from the ice bath and store in the yuzu juice and orange zest. Pour the sorbet base into a 9X13 inch (23 x 33 cm) baking dish and transfer it to the freezer. Freeze the sorbet, stirring the mixture every hour with a fork, until set, soft and smooth, at least 4 hours.

4. Scoop the sorbet into small bowls, garnish with the mint leaves, and serve right away.

Kid Friendly Beef Curry Nabe

Note: This recipe takes a while to make because of the slow cooking of the beef but if you decide to use the Japanese Curry Broth as a base for a more traditional hot pot - with thin slices of meat and vegetables that you dip in the broth and quickly cook, you can reduce the time. 

Japanese curry is strong in flavor but has a subtle sweetness and isn’t terribly spicy, so kids tend to like it over stronger Indian or Thai curries. The low and slow method of cooking the stew meat will break down the meat and leave it juicy and tender - so don’t bother getting higher grade cuts of meat for this as it will do the reverse and result in a tough meat when cooked for longer. You can add other vegetables like, bean sprouts, napa cabbage and shiitake mushrooms to this hot pot but to please my kids, I’ve left only what they like in this one.

Skill Level: Moderate

Prep Time: 40 minutes

Cook Time: 3 hours

Yield: 4 to 6 servings

To Make in Advance: Japanese Curry Broth

Japanese Curry Broth

Roux

4 tablespoons unsalted butter

¼ cup all-purpose flour

2 tablespoons high-quality curry powder

1 tablespoons garam masala

¼ teaspoon ground instant coffee

¼ teaspoon white pepper

Broth

1 tablespoon olive oil

2 large cloves of garlic, peeled and minced

One 1-inch piece of fresh ginger, peeled and finely grated  

1 medium Vidalia onion, thinly sliced

2 tablespoons tomato paste

¼ cup shoyu (Japanese soy sauce)

¼ cup dark brown sugar  

5 cups chicken stock (you can substitute store-bought stock)

1. Make the roux. In a medium-sized saucepan over medium heat, melt butter. Add the flour. Stir constantly with a wooden spoon for 6-7 minutes. The roux will rise slightly and be a pale brown color with a nutty smell. Add the curry powder, garam masala, ground coffee and white pepper and continue to cook over medium heat until fragrant, about 2 minutes. Set aside.

2. Make the broth. Heat a 4-quart hot pot or large saucepan over medium-high heat (about 425 degrees for an electric hot pot).

3. Heat the oil and add the garlic and ginger and cook over medium-high heat until fragrant, about 2 minutes.

4. Add the onion, reduce the heat to medium and stir constantly for about 20 minutes or until onion starts to caramelize. If brown bits start to form on the bottom of the pan from the onion, just scrape them up with a wooden spoon and let them incorporate into the onions.

5. Stir in the tomato paste, shoyu, brown sugar, roux and chicken broth and bring to a boil. Cover, reduce the heat to low and simmer until all the flavors are combined, about 20 minutes.

Kid Friendly Beef Curry Nabe

1 tablespoon olive oil

1 ½ pounds of cubed beef stew meat (chuck meat is best)

salt and pepper

flour

4 carrots, peeled and sliced on opposing diagonals into bite-sized pieces

8-10 small red potatoes, sliced in half or quarters if they are larger

One 10-ounce block extra firm tofu, drained and cut into 1-inch pieces

steamed rice, for serving

1. Season the cubed meat with salt. Lightly coat the meat with flour.

2. Heat a 4-quart hot pot or large saucepan over medium-high heat (about 425 degrees for an electric hot pot)

3. Heat the olive oil. Add the meat and saute until browned. Cook in batches if necessary so that the meat does not touch.

4. Ladle the 5 cups of prepared Japanese curry broth into the hot pot until the meat is covered. Bring to a boil.

5. Reduce to simmer, cover for 1 hour

6. Add the carrots and the potatoes. Cover and cook for an additional 45 minutes.

7. Add tofu. Cover and cook for an additional 15 minutes.

8. Serve healthy portions over a bowl of hot steamed rice.

Japanese Mushroom Toast

After a week of creating different sukiyaki recipes, I was left with portions of different Japanese mushrooms that I hadn’t used. So, I woke up one Sunday and thought - I'll make mushroom toast with all of the leftover mushrooms for breakfast. Back when we used to live in London, I remember all of the lovely breakfast places that had toasts with toppings of all kinds - so this one is in memory of our time there, but with a little Japanese twist. I used Shiitake, King Trumpets, Oyster Mushrooms and Forest Nameko mushrooms but any leftover mushrooms would work here. The mushrooms are savory and umami filled, the added miso give it a little sweetness, the shoyu gives it the salt it needs, the shichimi togarashi fills in that spice component and atop the crunchy bread you get the texture you need when you take your first bite.

Level 1

Serves 4-6

Prep Time: 15 min

Ingredients:

1 tbsp olive oil

1 tbsp butter

1 medium shallot - chopped

12 oz mushrooms - cleaned, trimmed and chopped (combination of any 3 japanese mushrooms)

1 tsp salt

1 tbsp yellow miso

1 tsp sesame oil

¼ tsp shichimi togarashi (you can substitute pepper)

1 tsp shoyu (soy sauce)

1 small french bread loaf

olive oil

1 green onion - sliced thin

Directions:

1. In a medium saute pan on high heat, add olive oil and butter until butter melts and starts to sizzle.

2. Add shallots and stir 1 minute or until just golden.

3. Add the mushrooms, sprinkle salt over and cook for approximately 8 minutes until mushrooms are browned.

4. Turn off the heat and stir in the miso until well incorporated

5. Stir in the sesame oil, shichimi togarashi, and shoyu.

6. Slice 6 pieces of bread ½“ thick on the diagonal and lightly brush the tops with olive oil.

7. Toast until golden brown.

8. Spoon the mushrooms on the toasts and sprinkle green onion on tops.

Lobster Ramen →

I recently had the pleasure of making my lobster ramen and also getting a little exercise in with my fellow mommy friend, Nicole DeBoom. Nicole is the Founder & CEO of SkirtSports, and like the super mom she is - she manages running a business, staying fit and chasing around her 6-year-old little girl Wilder who is a good buddy of Ellie's. Check out our adventures here as we walk through making lobster ramen at my house and also give you some comic relief.

Always a crowd favorite - I've made Lobster Ramen only about 5 times so it truly is a labor of love but so satisfying to see the look on people's faces when they take their first bite. The lobster shell infused Shio Base is layered with flavor, the thinly shredded red cabbage adds a vibrant pop of color and the lemon zest gives it all a fresh brightness that pairs well with the lobster. It's decadent, delicious and definitely one of my favorites.

Lobster Ramen (ロブスターラーメン Robusuta-Ramen)

Serves 6

Prep time: 45 minutes, plus time to make Shio Ramen Soup Base, fresh Ramen Noodles (optional), and Roasted Garlic (optional)

These components need to be made ahead of time:

Shio Ramen Soup Base – See Recipe for Shio Ramen Soup Base.

Ramen Noodles (optional) – See Recipe for Ramen Noodles. Or noodles can be purchased.

Roasted Garlic Butter (optional) – See Recipe at bottom.

Ingredients:

Six lobster tails, about 5 to 6 oz each

6 tablespoons ghee or clarified butter

wooden skewers soaked in water for at least 15 minutes

Lobster Stock ingredients:

12 cups chicken or vegetable stock – homemade or store bought

12 tablespoons unsalted butter

¾ cup mirin

1 large rectangular piece of kombu (about 10” length) – cut in to large squares

12 dried shitake mushrooms, crumbled into small pieces

6 bay leaves

Additional Toppings:

1 small mound of arugula and spinach mixed together per serving

2 lemons with zest (1 teaspoon zest and 1 wedge per serving)

½ head purple cabbage, shredded (1 small mound per serving)

1 dollop of Roasted Garlic Butter (optional)

Directions:

1. Preheat oven to 450º F.

2. Split the lobsters down the center of the back by turning over and cutting in half lengthwise through the shell with kitchen shears, starting from head and leaving the tail intact.

3. Thread a soaked skewer through the underside of the tail through the bottom of the shell.

4. Brush the underside portion with the exposed meat with clarified butter. Wrap in foil and set in a roasting pan in one layer. Bake for 15 minutes. Let rest for 10 minutes and remove the lobster tails from the foil, reserving the drippings to add to your stock.

5. Make the Lobster Broth: in a large soup pot over high heat, combine the stock, butter, mirin, kombu, dried shitake mushrooms, bay leaf and reserved lobster drippings. Bring to a boil and reduce to a simmer.

6. Carefully remove the lobster meat from the shell by sliding a knife under the meat and gently lifting it out of its shell. Do this over your roasting pan to save any of the juices that drip. Add the shells and any of the lobster juices to your stock. Cover and simmer for about 30 minutes.

7. Have all of your toppings ready so that they can be quickly placed on top of your ramen when it's ready.

8. Place a pot of water to boil for your noodles.

9. Line a colander with cheesecloth and set it over a pot large enough to hold the stock. Strain the lobster stock and return it to the stove.  Add 1/2 cup of your pre-made Shio Base. Right before serving, crank it back up to boil.

10. Boil the noodles—if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes.

11. While the noodles are boiling, pour two cups of piping hot soup into each bowl. As soon as the noodles are done, shake out all of the excess water and lay a portion into each bowl of hot soup by folding them on top of each other so they do not look messy.

12. Top each bowl with a lobster tail, shredded purple cabbage, a small mound of spinach and arugula mixed together. Add zest of lemon and a dollop of roasted garlic butter and squeeze a lemon wedge over each bowl before serving.

Roasted Garlic Butter

Many ramen shops offer cloves of fresh garlic and a press at the table so you can squeeze the garlic right into your ramen. I prefer the more subtle flavor of roasted garlic (plus I don’t like sweating garlic all day). This butter adds flavor and richness to any ramen soup and it’s delicious spread on bread or toast.

Serves: 4 - 1 tablespoon portions

Prep time: 1 hour, 15 minutes

Ingredients:

Quantities can be increased for more portions or to save for later. This can be refrigerated for up to 2 weeks.

1 head garlic  

4 tablespoons or 1/2 stick of unsalted butter at room temperature

Salt and pepper

Olive oil  

Directions:

1. Preheat oven to 400º F

2. Cut about ¼ inch off of the top of the garlic bulb to expose the cloves and place the garlic on a piece of aluminum foil.

3. Drizzle the bulb with olive oil, season with salt and pepper and wrap with the foil to cover completely.

4. Repeat with additional heads.

5. Place on a cookie sheet on the center rack and bake for 1 hour until the bulb(s) start popping up out of their skins and are caramel in color.  You can take a peek to check.

6. Remove from the oven and let cool for 15 minutes. Squeeze the garlic cloves out of their skins onto a cutting board. With the back of a knife or a fork, mash the cloves into a paste.

7. Transfer to a small bowl and combine with the butter until well incorporated.

8. Store in a covered container and refrigerate for up to 4 weeks. Bring to room temperature before using.  

Blue Apron Kahn Family Pork and Miso Ramen →

ORDER YOUR BLUE APRON BY NOON ON MAY 31ST TO GET OUR KAHN FAMILY PORK AND MISO RAMEN! Send me an email at epjoishii@gmail.com and I'll send you a free voucher to try! If you get a chance to order it for the week of June 5th, we hope you enjoy it!

This past August we entered the Blue Apron Kids Cooking Camp Contest and WON a trip for our whole family to go to NYC and help the Blue Apron team create a recipe! We had so much fun, week after week, following the rules of the contest and submitting our posts on Instagram. Here are some of our favorite posts:

WE HAD TO MAKE HOME MADE WHIPPED CREAM AND HOLD IT OVER OUR HEAD!

WE HAD TO TALK ABOUT OUR FAVORITE SUMMERTIME INGREDIENT AND HOW WE USE IT.

WE HAD TO TALK ABOUT WHAT OUR FAMILY DOES TO HELP OUT WITH MEALS.

WE HAD TO CORE LETTUCE, DE-STEM KALE, PEEL A CARROT AND SOME GARLIC.

WE HAD TO PLANT SOME PEA SHOOTS AND WATCH THEM GROW!

When we got the email from Blue Apron telling us we won, we were beyond thrilled. They arranged to fly us to NYC, put us up in a hotel and take us to their secret Blue Apron test kitchen where we would create a recipe with them. We had such a fun time seeing where they keep all of their many spices and ingredients, learning about their recipe creation process (how they are limited to 10 ingredients and 10 steps or less) and watching the photographer take pictures of the final recipe.

We had decided ahead of time that we would work on a ramen recipe. What was most challenging was the limitation of ingredients and steps. I really feel like the final result is one that gives depth and flavor in a short amount of time. I also had a new respect for Blue Apron and the recipes it sends me, knowing that they always have to follow the parameters of 10 ingredients or less and only 10 steps or less. Given those limitations, don't expect the best ramen you've ever had - but this is pretty darn good. Here's the description right from Blue Apron...

This summery take on ramen was developed in collaboration with the Kahn family of San Francisco, Calif., winners of the 2016 Blue Apron Kids Cooking Camp. A satisfying, earthy broth gets its savory flavor from three ingredients: miso paste, dried shiitakes, and kombu—a type of dried seaweed with a delicately briny flavor. It's the perfect base for fresh, springy ramen noodles topped with seasonal asparagus, cooked to retain its tender bite. Sweet-tart marinated cucumber, served on the side, adds a refreshing crunch to the dish.

Scroll through to see the epic day with had creating Pork and Miso Ramen with the Blue Apron team!

Shio Ramen Soup Base

This recipe starts off with the same components as my Miso Ramen Soup Base but I’ve added fresh and dried shitake mushrooms to give it added depth. It also incorporates the nice fatty flavor of bacon fat.  I experimented with different types of salt for this recipe to see which came through the best. I chose fleur de sel because I liked the earthiness that it added without it being overwhelmingly salty and it helps keep the taste of the soup lingering on the palate.  You can make your own original recipe with any special salt you have on hand.

Shio Ramen Soup Base

Serves: up to 12 servings

Prep time: 45 minutes for making Shio Base, 15 minutes for making broth plus time required to make Ramen Noodles (optional) and topping

Shio Base Ingredients:

1 medium carrot, peeled and chopped

½ onion, peeled, large dice

3 green onions, white part only, chopped

½ apple, peeled, seeded, and chopped  

1 celery stalk, large dice

3 cloves garlic,

5 fresh shiitake mushrooms

1/2 cup bacon fat*

1 tablespoon sesame oil

3 teaspoons dashi granules (Japanese stock)

2 tablespoons fleur de sel

Broth ingredients:

Unsalted butter ( 2 tbsp per serving)

low sodium chicken or vegetable stock (2 cups per serving)

Mirin (Japanese rice wine) (2 tbsp per serving)

1 large rectangular piece of kombu (about 10” length) – cut into large squares (1 square per serving)

dried shiitake mushrooms, crumbled (2 mushrooms per serving)

salt as the miso base is very salty.

These components need to be made ahead of time:

Ramen Noodles – See recipe for Homemade Ramen Noodles

Chashu and Marinated Half-Cooked Egg - See Chashu and Marinated-Half Cooked Egg recipe

Recommended Toppings:

negi or green onions, fresh spinach, chashu (pork belly), marinated half-cooked egg, garnish with nori (seaweed) square(s).

*  you can omit the bacon fat if you don’t have any but we wouldn’t recommend it. Next time  

   you are cooking bacon in the morning, simply save your fat in a container and refrigerate it! 

Directions:

1.  In a food processor combine the carrot, onion, green onion, apple, celery, garlic and fresh shiitake mushrooms and process until very finely chopped, almost like a paste. It's better to use a food processor, but if you don't have one, finely chop these ingredients by hand.

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2.  In a medium size pot, warm the bacon fat and sesame oil over medium high heat. Add the finely chopped vegetables and cook, stirring occasionally, until onions are translucent and apple is tender, 10 to 12 minutes.  Add the dashi and fleur de sel and mix well.

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3.  Start making your broth by adding butter to a large saucepan and heat over medium high heat.  Once the butter starts to brown and smells nutty, add the stock, mirin, kombu and crumbled dried shiitake mushrooms.  Bring to a boil reduce to simmer, and cook for for at least 15 minutes, then remove solids with a sieve.

4. While the broth is simmering, place a pot of water to boil for your noodles.

5. Add the Shio Base to the broth (depending on the number of people you are serving, it's 3 tablespoons Shio Base to every 1 cup of broth). Lower heat and let simmer until it's ready to serve. Use about 2 cups soup per serving. Right before serving, crank the heat back up to boil.

6.  When the noodles are cooked, drain well and separate out into serving bowls. Pour two cups of your soup over each bowl of noodles and add your desired toppings.

Ramen Tour of Tokyo →

Ramen Tour of Tokyo

Want to try the real deal in Tokyo, Japan?  My colleague Brian MacDuckston from ramenadventures chaperoned us to these six ramenya’s.  I’d highly recommend them for a nice well-rounded tour to experience the different types of ramen available in Tokyo. 

Most Tokyo ramenyas have very minimal seating, with seats at a bar and no waiting area. The chef is always present and is typically only accompanied by one or two apprentices, depending on the size of the shop. It’s quiet. The Japanese like to face the chef and eat without talking or socializing. It is the same at sporting or concert events in Japan, people stand side-by-side but there isn’t much interaction as they enjoy the show. It is their way of showing respect to the performer, and at a ramenya, to the master and his expertise. 

Customers respect the line and wait without complaining, no looking at their phones or talking too much. They place their order and pay at a small ticket machine at the front of the shop, make a line outside and sometimes line up along the wall in the back of the restaurant as their turn draws closer. When a seat opens up, they are prompted. You sit down quickly, hand over your ticket, and wait for your ramen. Within minutes, the bowl is presented on a raised bar in front of you. They dig into their ramen, and finish within 15 minutes. With a polite “gochisosama”, they exit and the next person sits. This efficient system keeps the line moving quickly. 

Some ramenyas are set up in more of a restaurant style with a waiter, a menu, and proper drink service. You are welcome to stay longer at these establishments but my advice is to show respect and do as others do. Eat, enjoy and get out. You can talk later.  

1.    Japanese Soba Noodles Tsuta, Master Onishi-san

東京都豊島区巣鴨1-14-1

Tokyo, Toshima-ku, Sugamo 1-14-1

Closest station: Sugamo

Open 11:00-16:00

Closed Tuesdays and Wednesdays

Don't let the name confuse you.  "Soba" translates to noodles, so this is a ramen shop, not the traditional "soba" noodles you are thinking of. This was our first ramen stop in Tokyo and probably the most formal of all of the ramenya’s we went to.  It had a long line at 11AM, it was the first time we used the ticket machine to place an order, and everyone was quiet as a mouse, except for the slurping of course.  We were advised by Brian to only take pictures of the ramen but to do this very quickly.  Our bowls were placed on the raised bar and it was as if we were paying homage by reaching for it with both hands and placing it in front of us to consume. My traveling partner and photographer for the trip, Andi and I each shared the Shoyu and Shio varieties and thought they were divine.  The soup wasn’t too heavy so we were able to finish them both, the egg filled with liquid gold and just enough negi (green onion) and chashu. The Shio version had a delicious green pesto type topping that I think was made with anoriko, a powdered seaweed.

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2. LaShowHan, Master Okada-san

東京都千代田区神田錦町 1-4-8

Tokyo, Chioda-ku, Kanda Nishikicho 1-4-8

Closest station: Ogawamachi

Open 11:00-15:00, 17:30-20:00

Saturdays 11:00-14:00, 17:30-20:00

Closed Sundays

This was my first taste of tantanmen, a Japanese adaptation of a Szechwan style spicy noodle dish known as Dan Dan noodles. I don’t tend to like super spicy food, but the Premium Si Chuan Style bowl was not too overpowering and the sansho chili pepper gave it a earthy, lemon taste that just slightly numbed my tongue. I loved that it was served mazemen style (or without soup) so that the spices and the sauce were folded into every bite. I was just as fond of the owner, Master Okada-san. It’s also not a strict sit, eat and get out establishment, which was refreshing! 

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3. Mensho Tokyo, Master Shono-san

Address: Yubinbango112-0003 Bunkyo-ku, Tokyo Kasuga 1-15-9 1F Closest Station: Kasuga

Hours 11AM – 3PM and 5PM -11PM

Closed Tuesdays

Web: http://menya-shono.com/tokyo/access/

I ordered the Shoyu-Niboshitare Tonkotsu Ramen with a side of tender lamb.  The tonkotsu is cooked with pork and lamb bones with a lamb chashu and the most interesting prep of menma in long strips to top it off.  My favorite part was Master Shono-san’s signature spice mix of ground cinnamon, cumin, and fennel seeds that was provided in a shaker at the table. The décor and ambience are cool and casual - he has a chandelier made out of Niboshi or dried infant sardines in the front of the restaurant. He also has 5 other ramen shops in Tokyo with one US location in San Francisco

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4. Fuunji, Master Miyake-san

Address: Hokuto first 2-14-3 1F, Yoyogi, Shibuya-ku, Tokyo Closest station: Shinjuku

Hours 11AM – 3PM and 5PM – 9PM

Open Monday - Saturday

I read about this place on ramenadventures.com before my trip and was so excited to taste their tsukemen, or dipping noodles with Brian himself.  Unfortunately, he had another appt to go to but he made sure we purchased the right ticket at the machine in the back and ushered us in. It was worth the wait - a complex and layered chicken-bone soup with deep fish flavors and an intensity that made every noodle laden bite satisfying. Brian would later tell me that the soup is actually a tori paitan, with chicken bones cooked in the same way you would pork bones for a similar soup. It is then added to a 2nd fish soup to give it that smoky flavor.  This was the first place we’d been to where the line continued to the back of the bar where everyone watched over the customers in anticipation as seats would free up and our line would slowly move ahead.  The master was super serious, very concentrated and intently involved in his preparation for us.  I was mesmerized.

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5. Tsukomo, Master Takahashi-san

Address: Hongoku Build. 1F, 1-1-36

Hiroo, Shibuya-ku, Tokyo Closest station: Ebisu

Hours 11AM – 5AM

Open everyday

This ramenya is famous for its Cheese Miso Tonkotsu Ramen. A special type of local artisan cheese called Golden Gouda is incorporated into the soup and also piled high on top. It’s shaved to almost a powder form right at the bar so it sinks and melts into the soup to give you a rich, thick satisfying meal. You won’t be hungry an hour or five later. 

6. Usagi Shokudo, Master Mori-san

Address: Aobadai 1-30-12 Meguro-ku,Tokyo Closest station: Naka-Meguro

Open 11:30AM to 10PM

Closed Mondays

They serve tori paitan here which is ramen with a creamy chicken soup. There are only two menu items and they were out of one so we ordered the torishiroramen - their signature creamy chicken soup with a shiodare.  There were delicate pieces of perfectly tender chicken and thin fried onions and shredded negi (Japanese green onion) on top with a crispy piece of garlic toast and some sweet minced garlic on the side.  It was a graceful dish and very well orchestrated.  The restaurant is more upscale in a seated restaurant style space.  The line here took a little longer because of this but it was well worth the wait. They were voted best rookie tori paitan by Tokyo Ramen of the Year magazine in 2014, deservedly so.  

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Basic Ramen Toppings

It's time to make Ramen Toppings!  Don't try to do this all in 1 day - follow my step by step process for an easier way to make ramen at home.

Step 1: Make Miso Ramen Soup Base - keeping in mind there are 3 other basic soups I will show you later:

Shio - salt based, Shoyu - soy sauce based, and Tonkotsu - pork bone based

Step 2:  Make Homemade Ramen Noodles or buy fresh ones at the store

Step 3: Make Ramen Toppings

Here's a list of basic ramen toppings that you use at your discretion at any time along with those that require some time to make.  There's no hard and fast rule for what to top your ramen with, but what's most traditional are negi or Japanese green onion (use what's available to you), a half-cooked egg, chashu (braised pork), menma (seasoned bamboo shoots), sweet corn, kamaboko (Japanese fish cake) and roasted nori (seaweed).  In Japan, toppings as well as soup bases vary by region but here in America, anything goes.  I'll start by giving you the recipes for Chashu, Kakuni, Menma, Eggs 3 Ways and Roasting Nori.  Have fun and add what you like to make your own unique variation!

• Basic Condiments: white pepper, shoyu (soy sauce), shichimi-togarashi (mixed chili pepper spice), chili paste, fresh garlic, vinegar, chili oil, sesame seeds, curry powder

• Basic Toppings - negi (green onion), sweet corn, parsley, butter, onions, kimchee, yuzu citrus, bean sprouts, spinach, ginger, mushrooms (shitake, kirurage), and kamaboko (Japanese fish cake)

• Topping that require recipes -

  • Chashu (braised pork) – sweet, Chinese style

  • Kakuni (slow cooked pork belly cut into cubes and braised)

  • Menma (seasoned bamboo shoots)

  • Eggs 3 ways

    • Marinated half-cooked eggs

    • Poached eggs

    • Tamagoyaki (Japanese omelet)

  • Roasted Nori (seaweed)

  • Beni Shoga (pickled ginger)

  • Mayu (black garlic oil)

  • Roasted garlic butter

  • Miso butter

  • Garlic chips

  • Fried onion

  • Fried string potatoes

Roasted Nori

Roasted Nori (Seaweed) Makes as much as you need

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Prep time: 2 minutes

These days you can find roasted and flavored seaweed in grocery stores, coffee shops, even vending machines. I prefer to roast my own because I feel like some of the varieties out there are too oily or don’t stay crispy when you eat it with steamed rice. If you purchase a package of seaweed made for sushi in big sheets, you can roast these over an open gas flame in seconds. I promise you'll never go back to those instant packs. These are crispier, tastier and you can make much more for the cost.

Ingredients:

Japanese nori (seaweed) in sheets

cooking spray or sesame oil

Directions:

1. Spray both sides of each sheet of seaweed with cooking spray or take a folded paper towel with some sesame oil on it to apply.
2. Over a low flame on a gas stove, gently waft the seaweed back and forth on both sides until the seaweed crisps up.
3. Set the finished roasted seaweed sheets on a paper towel and repeat with additional sheets.
4. Sprinkle each sheet with sea salt and stack them about 4 or 5 high.
5. Cut into fourths with a sharp chef's knife or with kitchen shears.

Here's a short tutorial video on how it's done! http://youtu.be/4nbZ4g3wFCM

Chashu (Braised Pork) and Kakuni (Braised Pork Belly)

Chashu is one of the most popular ramen toppings. It can vary in flavor, size, fat content – one ramenya might serve three thick, juicy pieces, another might give you two wafer thin slices the size of half your bowl. Its origin, just like ramen, stems from the Chinese char-siu, roasted or barbequed pork. You may recognize char-siu by its signature red exterior and lean meat, but Japanese chashu is completely different. It’s not red, has more fat and tenderness, and is typically braised rather than barbequed.  Braising calls for cooking it in liquid at low heat until the tough collagen in the meat breaks down. The result is a melt-in-your mouth, porktastic experience.  Chashu can be made from different cuts of pork and is traditionally tied so that it can be sliced into rounds. 

Kakuni is also pork but literally means “square simmered”.  It’s cooked in fashion similar to Chashu but but the pork is cut into squares before they are braised.

If you are making either Chashu or Kakuni, save the reserved braising liquid. It’s like liquid gold. Use the liquid for marinating half-cooked eggs or for combining with Shiodare (See Tonkotsu Ramen recipe) to make a very basic Shoyu Ramen Base.

Chashu (Braised Pork) and Kakuni (Braised Pork Belly)

Chashu (Braised Pork) and Kakuni (Braised Pork Belly)

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Yield: 4-6 portions

Author: Amy Kimoto-Kahn

Cook time: 4 HourTotal time: 4 Hour

Ingredients

• 2 pound slab of pork shoulder or other part with fat, cut into 4-5 inch wide long strips, rolled up into a nice round bundle and trussed with cooking string to keep its shape
• 2 ½ quarts or 10 cups water
• 1 quart or 4 ¼ cups dark shoyu (soy sauce
• 2 ½ cups of sugar
• 3/4 cup of mirin (sweet rice wine)
• 1 clove garlic
• 1 green onion, chopped
• 1 tablespoon ginger, grated

Instructions

1. Combine the pork with the water, shoyu, sugar, mirin, onion and ginger in a large pot over high heat. Bring to a boil, reduce to a simmer and cook until pork is tender, about 4 hours. Skim any scum that floats to the surface.
2. Remove the pork from liquid. Insert a medium thick wooden skewer into the center the of meat. If it comes out clean, the pork is done.
3. When you are ready to use it, take the pork out of the liquid. Save the liquid for Marinated Half-Cooked Eggs or for adding to your Shoyu Ramen Base. Do not throw this away! Let the pork rest for at least 2 hours or overnight in the braising liquid in the refrigerator to make it easier to slice - overnight is best as the pork will continue to soak up the juices in that time.
4. Saute your sliced pork in a skillet for 1-2 minutes to render the fat and make the slices crispy before placing on top of ramen. Cut into ¼ inch (6 mm) thick rounds. Use as many slices as you’d like to serve on your ramen - typical amounts vary from 1- 3 slices.

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Simple Teriyaki Sauce

Back to basics. This one's an oldy but a goody!

Pan Fried Trout with Soy Sauce and Lemon

I've grown up in a fishing family so this recipe isn't really a recipe to me - it's just the way we eat our trout.  I would say we aren't exactly sport fisherman because we don't like to catch and release.  When you are fishing with our family the goal is to catch fish (no matter what size) and go back home to cook it up and eat it that night, in true hunter form.  We normally eat it with fluffy gohan (Japanese rice) and nori (seaweed) but I've made it here with a nice healthy arugula and watermelon salad with roasted brussels sprouts.  

The trick to this recipe is all in how you fillet the fish after it's cooked.  It's super simple and you'll be amazed at how easy the bones come out.

Ingredients:

1 medium sized trout - ask your fish monger to descale it for you as the skin is edible - or catch it yourself and gut it and descale it, it's fun!

flour

salt and pepper

lemon

soy sauce (low sodium preferred)

Directions:

Wash and pat dry the whole trout, inside and out.  Salt and pepper both sides of the fish.  Lightly coat the fish with flour, just sprinkle it all over and rub it in - this is to get that crispy skin.  Heat a saucepan with 1 tbsp of vegetable oil or cooking fat of choice.  Make sure the pan is big enough to hold your fish from head to tail.  When the pan is heated well, add the trout and you'll immediately hear it sizzling.  Don't move the trout or it will stick to the bottom of the pan. Depending on the size of the fish, cook until one side is a nice dark golden brown - in most cases it will take about 5 minutes.  Flip it over with a spatula, making sure not to let the skin stick to the pan.  Cook for an additional 5 minutes.  Make sure the fish is cooked through by checking for any real pink areas inside the fish cavity.

Remove the fish from the pan and set on a cutting board to rest.  When the fish is still warm but not too hot, use a chopstick on the underside of the fish from the tail and start pulling it apart while pulling up on the tail.  The bones should come up very easily. If it isn't easy, the fish probably isn't cooked enough.  Then, flip it over and do the same on the other side. Voila, you'll have one filleted fish in about 1 minute. Here's a video on how it's done.

[wpvideo GzAtgMSp]

My husband isn't a fan of the skin, so I easily remove it for him and sprinkle some sea salt and pepper, a squeeze of lemon and a drizzle of soy sauce over the fish.  It's the easiest way to prepare and doesn't over power the clean freshness of the trout. You could leave the skin on if people prefer as it should be crispy and delicious.  Serve it with a salad for a good protein and veggie fix or with Japanese rice, roasted seaweed and some steamed broccoli with a bit of sesame oil.  Here's how to roast your own seaweed, it's easy peasy - http://youtu.be/4nbZ4g3wFCM

Patriotic Berry Jello!

This super simple Berry Jello recipe is really great for any time of year but with the vibrant red color of the raspberry jello and the blackberries and blueberries, it makes for a perfect 4th of July or Memorial Day festive dish. I also love the it has a very light sour cream based topping instead of a sweeter whipped cream.  The sour cream is perfectly balanced with the sweetness of the jello. The recipe comes from my cousin Leanne who has since passed this on to our whole family. It's our go-to side that adults love and kids keep coming back for more.  

Berry Jello

Ingredients:

1 6 oz box of raspberry jello

2 cups boiling hot water

1 can whole cranberry sauce

1 can crushed pineapple

1 bag of frozen berries (preferably the raspberry/strawberry/blackberry mix)

Topping

1 pint sour cream

1 tbsp sugar

fresh berries to garnish

Directions:

Dissolve jello in hot waiter.  Add fruit and stir. Chill to set. Mix sugar and sour cream together until smooth (just mix it right in the container). Spread sour cream over top in an even layer. Garnish with fresh berries or for a patriotic touch, make a flag out of fresh blueberries and cut up strawberries!

Easy-peasy Bento Box ideas!

You don't need a bento box to make these lunches but I got these at Planet Box and love them because their super eco-friendly. All I have to do is give them a quick wash and dry. Plus they keep each of the food compartments nice and tight so food doesn't touch or spill onto each other.  I make my lunches the night before (except when cutting up certain fruits like apples that will brown, adding things that are frozen or if I need to heat something up).  It saves me time in the morning because we're always rushing out the door.  My kids also don't care for the traditional sandwich and are restricted from anything with peanuts at school, which makes it a challenge for me to come up with new and interesting ideas. Enjoy these and please share some of yours!  

Monday - Tip, everything doesn't have to be from scratch!

Mini croissant ham sandwich (with nothing else so it doesn't get soggy)

Sliced sharp cheddar cheese

Fruit medley of raspberries, honeydew and cantaloupe

Cucumber spears and edamame

A Yakult - probiotic yogurt (I swear this keeps them from getting sick)

A thin mint cookie to start off the week with a little treat

Tuesday  - Tip, re-use left-overs!

Pesto pasta and little pigs in a blanket (left over from dinner last night)

I make my own pesto and refrigerate it for weeks. I'm a big fan of Ina Garten's recipe because she uses walnuts and pine nuts and I think it gives it a richer flavor - recipe here

Cut up watermelon

Half a frozen greek yogurt (which I'll add in the a.m. so it's nice and cold come lunch)

Cheesy crunchy kale chips (that I bought from Whole Foods) If you want to make your own, they aren't that difficult and I love anything from nom nom paleo - recipe here

Wednesday - Tip, make food fun and colorful!

Ham and cream cheese roll-ups

Cucumber discs

String cheese octopus and multigrain cracker - to make the octopus, just cut a string cheese in half and make a cross in the bottom with a knife and split through in half to make 8 tentacles.

Grapes and blackberries

Thursday - Tip, I try my best to include all the basic food groups - at least one protein, dairy, fruit, veggie and a carb. As I'm rifling through my fridge, it makes it easy to add stuff if you think this way!

Beef teriyaki (left over from last night's dinner - recipe here)

Onigiri and Crispy Nori - Rice balls and seaweed (you can make these easy or just put in some rice with a fork and they can scoop them into the seaweed - recipe here

Peas Mandarin orange and frozen blackberries (I add the frozen ones in the morning for a cold treat)

Cottage Cheese with honey (just make sure you cover this portion with aluminum well so that it doesn't spill all over the place and don't forget a fork!

Friday - Tip, don't waste any of your strawberries again by hulling them. I can't live without my strawberry huller because we eat them ALL the time. 

Again, since my kids aren't fans of sandwiches, I'm always trying to think outside the box. Baby quiche are such an easy way to give them protein - I just microwave or toast them in the morning and wrap them up in foil so they stay warm.

Yogurt I just add to their bag because it won't fit in the bento box.

2 Ham and 2 spinach baby quiche

Crinkle carrot chips (from the grocery store already sliced)

Hulled strawberries

Granola and Yogurt (faves Liberte USA Brand and Noosa)

So there you have it - one week of real lunches I made for my kids.  Here's a list of other great things you can put in your kid's lunch boxes if you need ideas!

Proteins/Carbs - Deli meat roll-ups with creamed cheese - using lavash or Flat Out bread - cream cheese is better than mayo if you make it ahead of time as it won't get the bread all soggy. Deli meat and just cheese roll-ups (no bread).  Deli meat, chicken salad or egg salad sandwiches with pitta bread. Mini croissant sandwiches - no mayo or mustard so they don't get soggy.  Hawaiian bread sandwiches - most kids love the sweetness of this bread. Nut butter and jam sandwiches. Nut butter on a waffle. Sandwich on a stick - intermix deli meat cubes, cheese, cherry tomatoes, and bread. Pita and hummus. Mini quiches. Leftover protein like meat or chicken. Nori (seaweed) squares with rice or onigiri (rice balls). Boiled eggs. Pigs in a blanket. Grilled cheese with meat. Quesadilla with chicken. Bagel with creamed cheese and deli meat or pizza bagels. Octopus hotdogs - learn how here. Salami stacks with cheese and crackers. Beef jerky - my fave brand here.

Fruits (here's some ideas aside from normal whole fruit) - Frozen berries or grapes. Mandarin oranges from a can. Dried mango - vs fresh mango which is time consuming to cut. Any other dried fruit like dried cranberries or raisins. Applesauce.

Veggies - Cucumber spears or discs. Crinkle carrot chips. Baby carrots. Frozen corn. Kale chips. Edamame. Snap peas. Sweet peppers. Broccoli or green beans- cold broccoli is actually really good - just don't overcook your greens, keep it crisp after steaming by giving it an ice water bath to stop the cooking and keep it bright green!

Dairy - String cheese. Cut up cheese squares. Yogurt pops or yogurt parfait with granola. Yakult probiotic yogurt drink - boosts the kids immune system and keeps your kids from getting sick. BabyBel cheeses - you can make them look super cute too - link here - Laughing Cow cheese triangles. Cottage cheese and honey. American cheese slices.

Carbs/Snacks Pesto pasta with any pasta shape. Tortellini with butter and parmesan. Tortilla chips and cheese. Granola. Pretzels. Popcorn. Pirate Booty .Graham crackers. Banana bread or zuchinni mini muffins, SnapPea Crisps, Goldfish or Cheerios - although I try to avoid any processed foods. My new protein snack find - Wilde Chicken Chips available at Whole Foods.

BBQ Beef Tenderloin Teriyaki with Arugula, Crispy Brussel Sprouts, Asian Pear and Avocado Salad

We don't often have red meat so when we do, I like to splurge and buy a really good beef tenderloin.  I'm a stickler for not over cooking mine so my husband Dave has learned that rare means "almost walking". The teriyaki sauce for this tender beef tenderloin is something I always have in the fridge, ready to drown or marinate on any meat or poultry.  We've also been on a Paleo kick so I made a really hearty salad for this on the side and love the crunchiness of the brussel sprouts combined with the sweetness of the apples. The dressing comes from my mom's Chinese Chicken Salad dressing that I make a double recipe of and store in the refrigerator as well. It's all from scratch but won't take half the time if you already have the teriyaki sauce and the dressing ready to go. Teriyaki Sauce

Here's my recipe for a simple teriyaki sauce that you can keep in your refrigerator for weeks (if it lasts that long!) - [embed]http://wp.me/p1L4Tl-N[/embed]

BBQ Beef Tenderloin Teriyaki 

Ingredients:

2-3 beef tenderloin steaks

1-2 tbsp good olive oil

salt and pepper

flour

Directions:

Heat BBQ to high about 375 degrees.  Sprinkle salt & freshly cracked pepper on both sides of your tenderloin.  Drizzle with olive oil on both sides to coat. Sprinkle with flour on both sides. Don't season too early as the salt will draw out the meat juices and make the steaks soggy. It's a common myth to let steaks come to room temperature first - they should be cold when put on the grill. Put them on the grill and turn the heat down to medium high.

Try to only flip your steaks once if you want a crispy outer crust and don't slice them to see if they are done. The best way to check for doneness is to poke a steak with your finger. A rare steak is soft and squishy; a medium rare steak is yielding; medium is gently yielding; medium-well is firm; and well-done is hard and springy.

Take your steaks off of the grill when they've reached the desired tenderness you'd like. Allow the steak to rest for a juicier steak.

I love these steak myths that you should read if you have the time -  [embed]http://lifehacker.com/5571192/seven-myths-about-grilling-a-steak[/embed]

After the steak has rested, slice up the steak into thin pieces, spoon over some delicious and warm teriyaki sauce and sprinkle some toasted sesame seeds over the top for garnish. Ready to serve!

Arugula, Crispy Brussel Sprouts, Asian Pear and Avocado Salad 

I like to put this salad together right before serving so the lettuce doesn't wilt too much from the warmth of the brussel sprouts and the brussel sprouts stay nice and crispy.  Dress right before serving as well.

Ingredients:

1 bag of organic arugula (washed and damped dry)

1 small bag of whole brussel sprouts

1 avocado

1/2 asian pear or fuji apple

2 tbs olive oil

salt and pepper

Dressing:

I use the same dressing I make with my Chinese Chicken salad except that I add a little balsamic vinegar to give it a little extra tang.  Either way, the dressing is great on any salad.  Here's the recipe.

Directions:

Heat an oven 400 degrees.  After cutting the tough tip off, slice each brussel sprout into thin slices. Lay on an aluminum lined pan.  Drizzle some olive oil and salt and pepper over the sprouts and toss them to incorporate. Lay out evenly on your pan but don't crowd. Make sure they can bake separated without touching one another. Bake in the oven for about 10-15 minutes, tossing in between until you get crispy, crunchy pieces. don't be afraid to char them a bit.  While your brussel sprouts are cooking, julienne 1/2 of a fuji apple.

In a medium salad bowl, add your arugula, your toasty brussel sprouts, apple and cut up avocado.  Dress right before serving.  I served mine with a roasted sweet potato as well. Deelish!