Japanese Meatballs and Cilantro Rice

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As part of my goals for this year, I wanted to try to incorporate more recipes into my repertoire. This recipe a good friend, who had studied in Japan, taught me. It is so simple and yet so amazing. I honestly have to stop myself from licking the bowl each time I make it because the sauce is amazing! Sidenote: It took me three times to get a photo of this because I kept eating it before I remembered to get a photo. Good news, it is super easy to make!

Ingredients:

  • 1lb Ground Beef
  • 1 small Red Onion, diced
  • 1 cup Sake
  • 1 cup Soy Sauce
  • 1 cup White Sugar
  1. Combine diced red onion and ground beef. Roll into balls and brown in a pan over medium heat.
  2. In a pot, combine sake, sugar, and soy sauce. Heat over medium heat and let simmer for about 10 minutes until it thickens.
  3. Add meatballs to sauce mixture and continue to heat for 10 minutes.
  4. Serve over rice and enjoy! ( I recommend spooning more sauce over the rice!)

I served this dish at a dinner party last week (and forgot to take photos again!), and a friend asked how I made the rice because she swore her rice was never as fluffy and good. I don’t have a rice cooker and normally just use a small glass to measure out how much rice and water.

Katy’s Rice Tips:

-Use Jasmine rice (it’s the fluffiest)

-1:2 rice to water ratio is best (much softer rice!)

-Chop up cilantro and add to rice (a great flavor booster)

 

Recipe: Pear Steak Salad

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I was a bit nervous about this recipe when I first saw it but it is AMAZING. Yet another great recipe from KochHaus (remember when I first discovered the place), this one is super filling despite being a salad. Plus, it’s pretty easy to make!

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Ingredients:

  • Arugula
  • Butter
  • White Vinegar (I used Balsamic instead, yummy!)
  • Olive Oil
  • Walnuts
  • Cheese
  • Orange
  • Steak
  • Green Onion
  • Salt & Pepper
  • Sugar
  • Spicy Mustard

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Feta Chickpea Avocado Salad

Feta Chickpea Avocado Salads

I was craving a salad the other day for lunch, but not a real salad, if you get what I mean. Also, I have been obsessed with avocados recently, you name it, I have tried to put avocados on it in the past two months. So craving a salad (but not a real one) and wanting to appease my avocado obsession, I came up with this salad. It has feta, so you know it’s good. It’s a no-cook recipe and perfect for the last days of summer.

Feta Chickpea Avocado Salad

Ingredients:

  • 1 Cucumber
  • 2 Avocados
  • 1 Lime
  • 1/2 Feta
  • 1 can of Chickpeas

Cucumber

Directions:

Strain and rinse chickpeas. Peel cucumber and dice. Next, dice the avocado. Place rinsed chickpeas, crumbled feta, chopped cucumbers and avocados in a bowl and squeeze the lime juice over it. Toss and Enjoy!

Chickpea Green Salad

P.S. My only complaint is that since it’s an avocado, it’s best eaten right away and can’t really be stored.

P.P.S. Here is an avocado cutting tip

P.P.P.S I really need to remember to take photos with my camera and not my phone, I blame hunger pains.

Recipe: Thai Chicken with Soba Noodles

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I have started to cook in Berlin, which was a scary undertaking because the stove and oven are gas. I know that gas is supposed to be better but I am still nervous about a) open flames, b) figuring out flame to temperature ranges, and c) gas leaks (which I know are rare, but I am a fraidy-cat). I am starting to get used to it, but it is still nerve-wrecking. I always triple check the nobs to make sure it is turned off all the way. I have to admit I do like how fast the pans heat up, but I am unwilling yet to say which way I prefer.

Anyways, a good friend of mine told me I had to go this grocery store in Berlin. She reminded me several times before I left that I needed to go. I thought, sure, whatever, if its nearby I will go… I have to admit I barely remembered the name of the store, but I googled it anyways. Turns out, there is one super close to me, so I felt I had to try it out but only if I happened to be in the neighborhood or so I told myself. I went today and I can honestly say, total game changer.

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What makes Kochhaus so cool is that everything is individually proportioned, so say the recipes calls for 1 stick of celery, you can buy 1 stick of celery. No more, no less. It’s simply amazing, even spices are perfectly proportioned. GAME CHANGER. The best part is there are about 8-10 various recipes set up and you simply pick the recipe you want and pick up the proportioned ingredients. Plus, they even have options for vegetarians, glutenfrei (see, I am learning German), and all sorts of other preferences. It was super affordable as well, my choice ended up being less than 5 per person!

Can we take a moment and appreciate how adorable the soy sauce containers are? THEY ARE FISH. (and they are mini, and you know how I feel about mini things)

Mini Soy Sauce Fish

I chose “thai reisnudelsalat mit huehnchen geroesteten cashewkernen und peperoni zitrusvinaigrette” or as I decided to call it Thai Chicken with Soba Noodles. I love German, but that recipe name is too long. It was pretty easy to cook, my only complaints are that the chicken took wayyyyy longer to boil then the recipe stated and I think the sauce could have been stronger. Otherwise it was a delicious meal and I will so be frequenting Kochhaus this year!

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A Summer Spritzer: Berries + Brut

ImageSummer is to be enjoyed with sand between your toes and cool drinks in your hands. Summer plans always seem so spur of the moment to me. Perhaps it is because the Floridian weather is so fickle, you have to quickly dash to capture the sun before the rain clouds strikes.  Or perhaps it is because everyone seems to be more relaxed, plans are not as concrete as in other seasons. In winter, you want to escape the elements. In summer, you want to embrace the elements.

Here is a fast summer spritzer, perfect any impromptu gathering. I whipped this up about 3 hours prior to making a mad dash to soak up the setting sun. I mixed it (took 5 minutes) and then just let it chill in the refrigerator till I left. We missed the showers by 15 minutes (see? Fickle!).

It was the perfect finishing touch to delightful picnic at the beach. Picnics are perhaps my favorite way to dine, there is something so refined yet so casual about them. Whether it be a picnic for two or twenty, formal or informal, picnics are always a good time. I like to serve drinks in Mason jars at picnics because they are easy to transport, have lids (a must when outside or traveling with portioned drinks!) and are easy to set anywhere (sand does not like champagne flutes!)

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On to the good part: Recipe

1 Bottle Rose Brut

1 Generous handful of berries (like 1 1/2 cups, but in honesty, the more the merrier)

1 Orange if you are feeling risky (Sliced)

1 Lime to balance the sweetness of the berries (Sliced)

Pour in pitcher, add berries and citrus. Refrigerate for a minimum 2.5 hours. Enjoy!

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