RECIPE FOR COOKING A HAM : BIRYANI COOKING GAMES.
I only had 15 minutes to cook today and this thing took only 15 minutes to prepare... It contains two separate dishes: mushroom quinoa with seaweed + honey ham
tofu. It will serve 2 people.
Organic Quinoa : 1 cup
Dry Arame Seaweed (optional): about 1/2 cup
Dry Sliced Shiitake Mushrooms: about 3/4 cup
Hon Dashi (or other kind of soup stock powder)
A Box of Silk Tofu
Sliced Honey Hams
Roasted Sesame Seeds
Prepare mushroom quinoa first:
1. First, soak 1/2 cup of dry arame seaweed in a bowl with cold water. Set it aside.
2. Bring 2.5 cups of water to boil, turn the heat down to medium.
3. Add 1 cup of organic quinoa and about 3/4 cup of dry shiitake mushrooms into the pot. (I break the mushroom into smaller pieces by hand.) Stir occasionally and let it cook for
13 minutes until all water is absorbed. Add some sea salt and dashi while cooking
(you can add other kind of stock powder if you don't have dashi).
4. The arame seaweed should be soft and double in volume now. Get rid of the soaking water and add just the seaweed into the pot and mix well. Serve hot.
To prepare honey ham
tofu (while the quinoa is cooking
1. Take a box of silk tofu, plate it and slice it into smaller pieces.
2. Chop some sliced honey ham
s into small pieces. Sprinkle them on top of the tofu.
3. To make the sauce, mix 1 table spoon of each: soy sauce, sesame oil and balsamic vinegar. Mix well and pour it on the tofu.
4. Finally, sprinkle some roasted sesame seeds on top. That's it.
Note: You don't have to use seaweed if you are not used to the taste, or you can just use a little bit to see if you like it or not. It's so good for
your health though. Arame seaweed is actually a good one to start with since it has a milder taste.
I made this soup primarily as a way to use leftover Christmas ham
. It came out great, plus it's super easy to make. This didn't come from a recipe
, so all the measurements are approximate.
Here's the recipe
In a large stockpot, saute one large diced onion in 4 tablespoons of unsalted butter. Once the onion is soft and translucent, stir in a third cup of flour and continue to cook for
a minute or two. The onions, flour and butter will make a thick paste. Stir in a quart of chicken broth and 3-4 cups of peeled, diced russet potatoes. Bring everything to a boil and then turn down to simmer for 25-30 minutes, or until the potatoes are soft and have rounded edges. Stir in about a cup of half and half or milk. Once the milk is incorporated and the mixture is almost boiling, stir in a cup or more of diced ham. Let the mixture cook for about 5 more minutes over low heat. Remove from the heat and stir in about a cup and a half of grated sharp cheddar cheese. Stir until the cheese is melted in. Season the soup with chopped parsley, hot sauce, salt and pepper.
The soup is delicious the first day, but tastes even better the second!