Tsukimi Soba

Tsukimi soba was something I discovered this in an old Shoujo Beat Magazine. I have made the 'moon-viewing soba' on five or six different occasions, but I still haven't managed to get the egg part juuuust right-- my most recent attempt turned out a little better, but it still needs perfecting.
If you try to make this one, make sure when you serve the broth, to pour it over the noodles while its still at a *rolling boil and then *immediately crack the egg over the top of the broth. This is the best way to make the egg partially cooked (which is the idea here).

*See recipe below*

Makes 4 servings

Ingredients:

• 14 oz. dried soba (buckwheat noodles)
• 6 cups dashi soup
• 1/3 cup soy sauce
• 2 Tbsps mirin
• 1/2 tsp salt
• 4 eggs
• 2 Tbsps finely chopped negi or green onion

Preparation:

Heat dashi, soy sauce, mirin, and salt in a large pot to make soup. Boil soba noodles in another pot, according to the cooking instructions indicated in the packages. Serve soba noodles into four bowls. Pour hot soup over soba noodles. Crack an egg on top of the noodles in each bowl. Sprinkle negi on top of noodles.

*Recipe source: [link]

Chicken & Vegatable Lo Mein

Well the actual recipe in comparison with its title is certainly lacking in actual 'lo mein', but this was actually very delicious! I made a few changes of my own to the recipe-- instead of using cauliflower, broccoli and carrots, I used peas, carrots and corn (and a few good hits of Mongolian Fire Oil to spice it up a bit!) Simple, good tasting and very filling!

*See recipe below*

• 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 3/4 cups water
• 2 cups frozen vegetable combination (broccoli, cauliflower, carrots) *(I used peas, carrots and corn).
• 2 packages (3 ounces each) oriental flavor ramen noodle soup

• Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
• Stir the mushroom soup, water, vegetables and 1 ramen seasoning packet in the skillet and heat to a boil. (Reserve the remaining seasoning packet for another use.) Reduce the heat to medium. Cook for 5 minutes, stirring often.
• Break up the noodles and stir in the skillet. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the noodles are tender, stirring occasionally.

*Recipe source: [link]

Campbell's Mac and Cheese

First recipe! This was one of those really simple recipes that doesn't involve much work or experience. The only thing I changed during the cooking process was adding a 1/4 tsp. mustard powder which makes all the difference in any simple mac and cheese recipe. Overall, for simplicity and a non-time consuming recipe.

I think other things that could jazz this up would be to add some cooked cubed and seasoned chicken and some onions. Even bacon would be a nice touch!

*See recipe below*

• 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1/2 soup can milk
• 1/8 teaspoon ground black pepper
• 1 1/2 cups corkscrew-shaped pasta
• OR medium shell-shaped pasta, cooked and drained
• 1 tablespoon dry bread crumbs
• 2 teaspoons butter, melted

• Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
• Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
• Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

*Recipe source: [link]

Welcome to my Food blog!

First entry in my food blog! In this Food and Recipe blog I will be posting photos that I take of the food I make with recipes included!

Please ask any questions and leave comments! Enjoy!