The Ninja Baker - vegetarian

Easy Japanese Edamame Mexican Rice, #RealFlavor

NinjaBaker — Mon, 04 Aug 2014 04:40:45 +0000

Japanese edamame are the fun beans you pop out of fuzzy shells at sushi bars. They are the sidekick to the rainbow rolls and other flamboyant presentations. However, the unassuming little edamame pods deliver star power in the nutrition arena.

Japanese edamame:
The sidekick dish which deserves a great big spotlight!
Photo courtesy of 123rf.com

Here’s a quick ABC guide to the benefits of edamame:

Vitamin A: The immunity boosting charged vitamin A is nestled in every edamame bean.

Vitamin B: For changing sugar into energy, vitamin B is essential. Edamame are packed with B. This may explain why there is a surge in edamame popularity during Japan’s relentlessly hot and humid summer.

Vitamin C: The vitamin responsible for fighting colds and spotted in face serums promising youthful skin is tucked into edamame beans.

Vegetarian friendly this meatless meal can be whipped up in minutes.

Americans have recently discovered the delights of the nutrition-packed edamame in hummus and salads. In Japan, the green little pods were enjoyed as far back as the Nara period (710-794.) Edamame were served as snacks still attached to their tree branches. Japanese prints from the Edo period (1603 -1868) depict geisha munching on edamame.

Edamame Mexican Rice can be enjoyed hot or cold
in a Japanese bento box.

Given the health benefits of the edamame, it is time to elevate the little snack beans and include them in a main meal. Just thinking about tossing the little green pods into a rice and tofu dish tantalizes my taste buds. Ordinarily I choose sticky short grain Japanese white rice. (I know! Brown rice is healthier.) But I was gifted with a pack of Arroz Mexicano long grain rice from my friends at Del Real Foods. (You can see what yumminess they are up to on Twitter @DelRealFoods.) So, I stirred edamame and tofu into Del Real Foods’ delectable Arroz Mexicano. The tomato and corn in the rice package sing sweetness. The edamame and tofu harmonize perfectly with the tomato and veggies already in the rice. Punched up with plenty of Mexican flavors and Japanese proteins, this is a meatless meal you won't want to miss.

Easy Japanese Edamame Mexican Rice

Easy Japanese Edamame Mexican Rice is ideal for the nights when you are short on time but want to deliver big on flavor and nutrition.

Ingredients:

1 package Del Real Foods Arroz Rice
3/4 cup cooked edamame beans
1/4 - 1/2 block of extra-firm tofu
3 scallions, chopped
1/2 red pepper, chopped
1 tablespoon toasted white sesame seeds

Directions:

Heat the Del Real Arroz Rice according to the package directions.
If using frozen edamame, bring the beans to a boil in salted water. Drain.
Cut the tofu into cubes.
Slice the scallions into small bits.
Chop the red pepper.
Toast the sesame seeds in an ungreased fry pan, constantly swirling, over medium to low heat. As soon as you smell a subtle but definite sesame essence, remove from the heat. (About 3 minutes for one tablespoon.)
Toss in the edamame, scallions, red pepper and tofu into the rice.
Garnish with the toasted sesame seeds.

Wishing you the joys of delicious simplicity.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaking.com Savories on Pinterest.

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Ramen Stir Fry, #SundaySupper

NinjaBaker — Sun, 09 Mar 2014 06:08:10 +0000

Lurking in the shadows of many a backstreet are shady business deals. However, in the alleyway known as Ganso Ramen Yokocho in Sapporo, Japan, priceless ramen noodle experiences await you. (Sapporo is the capital of Hokkaido - Japan’s northernmost island.) Taunting you will be a row of ramen noodle houses. Each one decidedly delicious with a long history (many since 1951) of serving up unforgettable slurps of skinny ramen noodles.

The famed Sapporo miso ramen is now mass produced, packaged and enjoyed!

What distinguishes the Sapporo ramen is the miso soup broth (Tokyo prefers a soy sauce based soup. On the southern island of Kyushu, ramen is prepared in vats of pork belly broth.) As Hokkaido is the uncontested dairy queen of Japan, their famous butter is also added to ramen. (The northern island also boasts fantastic corn, potatoes and seafood.)

The Ninja Baker's Ramen Stir Fry

Inspired by the ramen chefs of Northern Japan, I stir fried noodles in miso, garlic, ginger, soy sauce and sake wine. Soup was not added. If you are familiar with Japanese cuisine, you’d be quite correct to compare my ramen stir fry to yakisoba. Although yakisoba is made with Chinese egg noodles and usually fried in oil on a greasy iron top. Ramen on the other hand are made mostly with wheat noodles. In addition, my ramen stir fry sizzles with kisses of high quality butter and miso.

Ramen Stir Fry

Ramen Stir Fry offers a melody of buttery noodles with a smooth undertone of miso. Savory fans of garlic and salt should use the higher measurements of soy sauce and garlic.

In Japan, it’s a compliment to the chef to slurp noodles. So, if you catch your family or friends slurping the ramen stir fry, you know you are a ramen noodle maestro!

Ingredients:

Fistful of green beans (approximately 20 beans)
2 sliced shiitake mushrooms or ¼ - ½ cup sliced button mushrooms
1 3.5 package of dried ramen noodles
2½ tablespoons miso paste (if available, awase miso)
1 – 1½ teaspoons chopped garlic
½ - ¾ teaspoon finely chopped ginger
3½ tablespoons butter
½ - 1 tablespoon soy sauce
2 tablespoons sake rice wine
¼ cup corn kernels
1 chopped scallion

Directions:

Parboil (lightly boil) green beans and mushrooms. Drain.
Boil ramen noodles (without the package soup) for 3 to 5 minutes. Stir in 1½ tablespoons of butter. Drain. Set aside.
Melt 1½ tablespoons of butter in a wok or deep large saucepan over low-medium heat.
Swirl in miso, garlic and ginger.
Pour in soy sauce and sake.
Stir vigorously. Make sure all miso bits are dissolved.
Add the noodles to the wok mixture, making sure all the noodles are coated with the miso mixture.
Gently slide then ramen into a bowl. Garnish with the green beans, mushrooms, corn and scallions.

Tip: Add extra-firm tofu for a protein packed garnish.

Today's #SundaySupper chat at Twitter is all about meatless meals. Tammi, the talented mommy and magical MommasMeals maker will host. (Love to have you join us! Please scroll down for info.) My meatless ramen stir fry was inspired by the Japanese ramen chefs of Hokkaido. Here are a few more inspired recipes.

Salads, Soups, Stews and Starters

Spicy Vegan Potato Salad by Killer Bunnies, Inc
Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
Olive Tapenade by MealDiva
Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
Potato Chickpea Stew by The Not So Cheesy Kitchen
"Beef" Stew with Potato Cake Tops by Jane's Adventures in Dinner
Mushroom and Wild Rice Soup by Cindy's Recipes and Writings

"Meat"balls

Teriyaki Quinoa "Meatballs" by The Foodie Patootie
Black Bean "Meatballs" with Marinara by Foxes Love Lemons
Spicy Vegetarian Meatballs by Mess Makes Food

Pastas, Pizzas and Casseroles

Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
Four Cheese and Spinach Stuffed Shells by Melanie Makes
Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
Cheesy Tomato Casserole by Bobbi's Kozy Kitchen
Deconstructed Vegan “Lasagna” by What Smells So Good?
Ramen Stir Fry by Ninja Baking
Roasted Red Pepper Lasagna by Cravings of a Lunatic
Broccolini Macaroni and Cheese by Family Foodie
Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
Roasted Veggie Manicotti by Hot Momma's Kitchen Chaos
Pasta Patate by Webicurean
Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
Broccoli, Mushroom, and Rice Casserole by Momma's Meals
Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu's Menu

Burgers

Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue's Nutrition Buzz
Garbanzo and Brown Rice Burgers by girlichef
Tofu Burgers by Small Wallet, Big Appetite

Tacos & Everything Wrapped

Blackened Tofu Tacos with Asian Slaw by Hezzi-D's Books and Cooks
Mushroom & Poblano Tacos by La Cocina de Leslie
Green Chile Enchiladas by Cookin' Mimi
Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
Black Bean and Avocado Flautas by Supper for a Steal
Black Bean Spinach Quinoa Burritos by Alida's Kitchen

Other Main and Side Dishes

Vegan, Gluten Free Breakfast Bars by Pies and Plots
Mushroom and Lentil Cottage Pie by A Kitchen Hoor's Adventures
Mediterranean Tomato Tart by Magnolia Days
Lentil Stuffed Peppers by Peanut Butter and Peppers
Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
Leek and Zucchini Tarte Tatin by Food Lust People Love
Tofu and Peas Curry (Tofu Matar) by Soni's Food

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

A meatless ramen stir fry #SundaySupper

Wishing you priceless experiences which bring on the smiles!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Quick 'n Easy Asian-Style Quinoa, #SundaySupper

NinjaBaker — Sat, 05 Oct 2013 23:08:20 +0000

Although Asian-style quinoa is indeed quick and easy, I could have titled this post with other adjectives like "super healthy" and "tasty." Quinoa is gluten-free, packed with protein and combats inflammatory issues. Extra-firm tofu is also extra good for you. Especially the organic kind made with non-GMO soybeans. So this is a multi-tasking vegetarian’s dream come true.

Instead of handfuls of vitamins, choose a bowl of tasty Asian-style quinoa!

Of course, if you’re interested in a quick recipe, I should probably get to the how-to – quickly! The sake wine, soy sauce and shitake mushroom flavors in my Asian-style quinoa are reminiscent of Japanese gomoku treasure rice. If you like a bit of spice in your grains, double the garlic and fish sauce quantities.

Quick 'n Easy Asian-Style Quinoa

Do not allow a long list of ingredients to scare you. Especially if it's for the Ninja Baker's Quick 'n Easy Asian-Style Quinoa! This recipe is Sesame Street easy.

Ingredients:

1½ cups quinoa
1½ cups water
¾ cup vegetable broth
6 tablespoons sake wine
3½ to 4 tablespoons soy sauce (or tamari sauce but you will need to add salt)
½ teaspoon fish sauce (optional)
5 asparagus spear tips
½ cup thinly sliced bamboo shoots
1 small bok choy Chinese cabbage
1 stalk of celery
½ cup thinly sliced water chestnuts
¼ of a peeled Japanese daikon radish
¼ of green, red and yellow peppers
2 small peeled carrots
10 ounces extra-firm tofu, cubed
1 to 2 teaspoons minced garlic
2 thinly sliced scallions for garnish
1 tablespoon white sesame seeds for garnish

Directions:

Soak the shitake mushrooms in warm water for 20 minutes.

Slice the bok choy Chinese cabbage, celery, daikon radish and peppers into thin strips.

Cut the carrots into petite circles.

Pour the quinoa, vegetable broth, water, sake wine, soy sauce and fish sauce into a rice cooker. (Or a large saucepan.)

Add the tofu, bamboo shoots, chestnuts, garlic, and vegetables. Don’t worry about stirring. You can do that once it’s cooked.

In a rice cooker the quinoa takes 50 minutes. If you are making the quinoa on the stovetop check cooking times on the package.

Serve hot and garnish with scallions and sesame seeds.

For more speedy and scrumptious dishes and desserts scroll down. This week’s virtual #SundaySupper table is laden with one-pot recipes. Our host is Amy Kim of Kimchi Mom. With dishes like Spicy Seafood Noodle Soup and Mushroom and Cabbage Mandoo (wonton dumplings) Amy is the consummate expert for this event.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

“Take the chill off” Chilis, Soups, and Starters

Sweet Potato and Sausage Soup by Bobbi's Kozy Kitchen
Eggplant Parmesan Soup by The Texan New Yorker
Cream of Tomato and Tortellini Soup by Noshing With The Nolands
Chicken Tortilla Soup by What Smells So Good?
Korean-Style Short Rib Soup (slow cooker) by I Run For Wine
Chicken Corn Chowder by Cupcakes & Kale Chips
Spinach and Mushroom Tortellini Soup by Neighborfood
Lasagna Soup by The ROXX Box
Beefy Skillet Nacho Bake by The Weekend Gourmet
German Onion Soup by Kudos Kitchen By Renee
White Bean and Spinach Soup by Ruffles & Truffles
Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
Fall Squash Chili by Pescetarian Journal
Sweet Potato Black Bean Chili by Alida's Kitchen

“Put meat on your bones” Stews

Brew Stewed Beef by The Foodie Army Wife
Dr. Pepper Shredded Chicken (slow cooker) by girlichef
Pepper Beef Stew by The Not So Cheesy Kitchen
Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
Fabulous French Cassoulet by Webicurean
Slowcooker Coq Au Vin by Jane's Adventures in Dinner
Claypot Braised Tofu by My Trials in the Kitchen
Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian

“Make room for seconds” Main Dishes

Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
Chicken and Dumplings by Hip Foodie Mom
Spicy Tomato Pasta by Supper for a Steal
Spicy Coconut Chicken Casserole by The Urban Mrs.
Carnitas with Queso Fresco Enchiladas by Casa de Crews
Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin' Mimi
Jambalaya by Country Girl in the Village
Easy Oven Sweet & Sour Chicken by Momma's Meal
Asian Chicken Rice Pot by A distinguished palate
Quick One Pot Red Beans and Rice by A Kitchen Hoor's Adventures
Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
One-Pot Lentil Chicken by Small Wallet, Big Appetite
Beef and Quince Tajine by MarocMama
Slow-Cooked Italian Beef Sandwiches by Juanita's Cocina
Sunday Supper Pork and Chorizo by Family Foodie
Mediterranean Chicken Bake by The Dinner-Mom
Easy Chorizo, Corn and Potatoes by Mama's Blissful Bites
Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
Quick 'n Easy Asian-Style Quinoa by NinjaBaking.com
Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
Turkey Sausage and Noodle Pesto by Cindy's Recipes and Writings
One Pot Coconut Rice Shrimp Pilaf by Sue's Nutrition Buzzz
One Pot Spicy Pasta by Mess Makes Food

“Can’t say no” Desserts

Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
Busy-Day S'mores Cake by Treats & Trinkets
Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
Slow Cooker Pumpkin Pie Spiced Apple Crisp by Hot Momma's Kitchen Chaos
Flourless Almond Butter Cookies by Pies and Plots

Quick 'n Easy Asian-Style Quinoa

Wishing you healthy choices.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Have Your Cake and Eat Veggies, Too

NinjaBaker — Wed, 02 Jan 2013 08:23:51 +0000

Déjà vu, flashbacks of Mother saying, “Eat your vegetables!” is harder to avoid these days thanks to Dr. Oz, Mrs. Obama and others. But why not have your cake and eat veggies too?

Japanese Sweet Potato (Photo Credit)

The Japanese sweet potato, commonly known in America as yam, provides a plethora of benefits including anti-inflammatory agents, cancer fighting properties and a host of other goodies. Click here for the full scoop.

In Japan, street festival vendors often sell the sliced up sweet potato in a sticky syrup coating with sesame seeds. I was delighted to see an incorporation of this tradition in cake whilst visiting Japan’s most popular recipe site, Cookpad.com. At the Toiroro’s Kitchen food blog, I discovered a recipe entitled For Lovers of Sweet Potato: Satsuma Potato Cake. (Satsuma is located in Kyushu, one of Japan’s southern islands.)

Sweet Potato Cake

The original recipe is here. The Google translation is here. Grammarians may have a fit but the information is pretty clear. Just in case though, I’ve jotted a few notes for those of us in the USA.

Set your oven to 338 degrees Fahrenheit
The batter yields a 6x4 loaf plus 3 cupcakes

Now, for grams to cup conversions:

Approximately ¼ cup milk
1/2 cup butter
a little less than 1/3 cup of sugar
a little over ¼ cup flour

As written and translated:

Small to medium American yam/Japanese sweet potato
1 teaspoon of baking soda
1 teaspoon of rum
Sesame seeds to sprinkle on top
Also, Toiroro’s Kitchen instructs bakers to sift the flour and baking soda 3 times

Japanese Sweet Potato Cupcake

The cupcakes were moist and sweet with the tiny crunch of sesame seeds. However, the loaf cake was a little too moist for this Ninja Baker. Three minutes in the electric oven helped but the cupcakes were still better. Next time I’ll bake the loaf for 45 minutes instead of the prescribed 40 minutes.

If you are a sweet potato purist and insist on a down-to-earth presentation,
Magnolia Days’ Renee, an award-winning food blogger and southern belle, has an out-of-this world Sweet Potato Casserole for #SundaySupper.

Rather than potatoes, perhaps you are aiming for more greens in 2013. Well, take a look at this: Chocolate Zucchini Bread! It’s created by award-winning chef and owner of Recipeland.com, Happy Zhangbo. This beauty is chocolaty, moist AND got a thumbs-up from my most honest, forthright critic – my husband.

Chocolate Zucchini Bread

Ninja Baker Notes:

Bake the bread for 65 minutes (instead of 60.)
Melt 2 ounces instead of 1 ounce of unsweetened chocolate.
Add 2 teaspoons of Penzeys Cake Spice.
Also, add a generous cup of mini semi-sweet chocolate chips.
Use at least ¼ cup of organic coconut palm sugar in the 1½ cups of sugar.

Love, zucchini, and chocolate baked together
equals all the good things of life in one loaf.

If zucchini and chocolate is a concept that’s hard to swallow, please direct your attention to La Bella Vita. Roz, an Italian aficionado, offers up authentic Italian-style Zucchini Blossoms with Tomato Sauce.

But even purists like carrot cake, don’t they? These mini cupcakes got the
ultimate compliment from the husband, “Very tasty.” (He slipped three right off the cooling rack even before frosting.)

Mini Carrot Cupcakes with and without Honey Cream Cheese Frosting

Ellie Krieger’s recipe from the Food Network is my go-to if I’m making carrot cake. (It’s also been one of my nieces, Jasmine’s faves.) As for frosting, Cook.com’s Honey Cream Cheese is a superb combination of sweet and tangy. Atop the carrot cake minis made with organic pastry flour, unsweetened organic applesauce, walnuts and carrots, it is indeed a “tasty” topping.

Hard to eat just one...But, you're getting your carrot quotient for the day!

Do you prefer your carrots in a savory dish? Jen of Juanita’s Cocina has a cheesy, Ritz crackery, carroty delight for you. Click here for her Carrots au Gratin recipe.

So, in whatever form you find them, as Mother always said,
“Eat your vegetables!”

Wishing you a 2013 filled with the perfect balance of savory and sweet.

The Ninja Baker

The Ninja Baker

The Ninja Baker's recipes are also available at:

?Allrecipes.com:
The Ninja Baker's Japanese Plum Sweet Memories and Recipes

Bob's Red Mill:
Almond Oatmeal Apple Cookies

Bob's Red Mill:
The Ninja Baker's Gluten-Free Breakfast Cupcake

Wholesome Sweeteners:
The Ninja Baker's Gluten-Free Coconut Chocolate Cheesecake Minis with Espresso Cream

Wholesome Sweeteners:
The Ninja Baker's Gluten-Free Double Chocolate Cupcakes with Champagne Glaze & Optional Lemon Peach Marmalade Filling

?LifeKraze

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Japanese sweet potato

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