Resolutions for a Healthier New Year

So, it's a little late in the year already to be posting about resolutions.  However, since Chinese New Year was just the other day (and the celebrating really continues for two weeks), I will use that as my New Year post. 

Anyway, one of the things I am trying to do (besides the usual "I am going to work out") is concentrate on what is going in to this old body.  I decided to make Miso Soup.  This starts with a Dashi stock made from seaweed.  According to the Dr. Oz show, seaweed is one of those wonder foods.  You don't even have to eat it to get so many of the good benefits!  You can make it in soup and it pulls all those minerals into the water.  And the benefits of miso go on and on!

A few days ago we made a trek to the Korean Market (H-Mart ~ if you have one nearby, you really should go).  I got two kinds of seaweed.  One for the Dashi (kelp) and one to go into my soup to be eaten (wakame).

My two little ones were fascinated by the kelp and could hardly believe that it grew in the water.  They even interrupted breakfast to get a good look!

Dashi:

• 8 inch kombu (dried kelp), cut in half
• 2/3 oz. katsuobushi (dried bonito flakes) - I couldn't find these this time, so I just left them out.
• 4 and 1/4 cups water

Preparation:

Wipe the kombu with clean cloth. Put water in a deep pot and soak kombu in the water for about 10 minutes. Put the pot on low heat and remove the kombu just before the water boils. Add katsuobushi. Remove any foam that rise to the surface, and turn off the heat. Let it set until bonito flakes sink. Place a paper towel in a colander and strain the stock through it. This stock is called ichiban-dashi (first stock).
*Makes 4 cups

I also made a much bigger batch then this.  It freezes so well, but because I didn't use the bonito flakes, it is clear and I can use it for a starter for other dishes too.  The super sensitive may detect some 'fishy smell', but it so small, I don't even notice it anymore.

After I made the Dashi, and got it in all the containers, I made Miso Soup for my lunch.  
First I cut about 2 oz firm tofu into little squares.  Depending on how hungry you are, or how much you like tofu, you can add more or less.  It is such a good lean protein - I make sure I buy the non Genetically Modified type.

Bring the Dashi to just below boiling, add the tofu and 1-2 tsp of the Wakame seaweed.  It GROWS! so be careful how much you add.  Let that cook for a few minutes until the seaweed opens all the way up.  

Next add 1-2 teaspoons of the miso paste.  I buy the brown container.  My husband likes the spicier red (but not in his soup - just on everything else!).  You don't use a lot at a time, but it keeps well in the refrigerator if you keep it tightly sealed.

 



Gently stir in the miso until it dissolves.  Serve hot and enjoy!

 

Comfort Food for Uncomfortable Tummies

So, the game and family time was fun.  Right up until my sister called me Monday morning and told me that her youngest woke up sick and that she was extremely sorry.  Monday night it began.  One of my sons was sick right before bed.  And then another.  And another. 

I hoped and prayed my two youngest would somehow miss it.  But late in the afternoon on Tuesday, the last of the brothers joined in the party, followed by my oldest daughter.  And then Wednesday, the last of the 6 joined the group.  It's hard on a mama to watch her babies be sick, no matter how old they are!  Fortunately, James and I were spared!  I still don't know how, but I will take it.

So, I knew that it wouldn't be a heavy cooking week, but that these tummies would need something they could handle and still get some good protein and mama love.  I opted for chicken noodle soup.

This time I took my chicken breasts and while they were still mostly frozen, ran them through my food processor and made ground chicken.  I seasoned it all up, without overdoing it, but wished I had some fat in them just to make them more moist.  Then, I made tiny little meatballs.  I ended up with a whole cookie sheet of them.  They were adorable!

I took the broth that was left over from the wings, and removed all the fat.  This was easy as it had sat in the fridge over night.  It wasn't quite enough stock, so I added some chicken broth to it to fill my big stock pot.  The meatballs joined a little onion, garlic, carrot and celery in the pot.  I let it sit all day and even though they were sick, I could tell it was starting to do the trick!

For dinner I planned on making homemade egg noodles, but by that point, I was just tired from cleaning and sanitizing everything all day. I found some ditalini in my cupboard and added it to the pot.

I made such a big pot that we were able to eat it all week, which turned out to be a good thing because it was all anybody ever wanted.

Wing Feed

We had my sister's family over for the football game.  Two of her daughters and their families joined us, so we had a quiet gathering with the 23 of us!  

James made 30 pounds of wings - bbq, plain (for the younger set), and of course, buffalo.  We don't deep fry these, but he tries to stay true to his Buffalo roots in other ways.  We first bake them in the oven and collect the juices that run off.  After they have been turned and drained a few times, he finishes up with the browning.  

The bbq ones get coated in sauce and then go in under the broiler.  Careful!  There is a fine line between caramelized and burnt!  
The Buffalo wings get tossed in a bowl with Frank's Red Hot sauce and melted butter. 

We made sure to have plenty of celery and carrot sticks and bleu cheese on hand.  And LOTS of napkins at the ready.  The kids think it is a blast to just throw their bones into the "bone bowl" in the middle of the table.  Although, some of the older boys like to keep theirs on the plate to compare with their cousins, and see who ate more.

So, even though we lost the game - we had a great time with my sister and we plan on getting together next weekend for the play offs.