Spring Kani Salad

Happy St. Patrick’s day!!! In Wisconsin we’re FINALLY getting a taste of Spring, the sun is shining, the snow is melting and the birds are singing. I love March, is my favorite month of the year, mostly because it’s my birthday!! March 28th, mark your calendars!! I’m turning 26, which sounded so old when I was 16, lol!! This year I plan to go out for dinner with my husband, maybe catch movie, get tons of presents (which I’ve picked myself) and eating cake without guilt (sorry Shaun T, no T25 on my birthday), those days of “let’s get drunk and party till sunrise” are over, I really believe my body will quit on me if I do it.

Enough about my birthday, today I want to share a delicious salad recipe with you. My husband is Japanese and even though he was raised in Ecuador, he loves Japanese cuisine and I try to do my best to learn new recipes to make him happy. When he told me about the Kani salad I just knew we had to do it. It sounded so good and easy, it even turn out to be cheaper than I thought. We added tamagoyaki, which is a Japanese omelet that it’s made by rolling several layers of cooked egg. This was my first time doing it, what do you think?? Be kind. (Ps. My husband helped me making this salad, you’ll see his hands and my hands on the pictures so don’t freak out)

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For the tamagoyaki you’ll need 3 eggs, 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning), a pinch of salt, a bamboo mat, chopsticks and a paper towel moistened with vegetable oil. If you can’t handle the chopsticks, you can use a spatula.

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Whisk 3 eggs and add 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning) and a pinch of salt. Pass the mixture through a strainer.

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Heat a pan (or a japanese omelet pan) over medium high heat; apply oil with a folded paper towel. Pour a thin layer of egg mixture in the pan, tilting to spread evenly (like you were doing a crepe) let it cook and poke the air bubbles. When the bottom is cooked and the top is still soft, start rolling from right to left. When you’re finish rolling, oil the right half of the pan with the moistened paper towel, move the omelet to the right and oil the rest of the pan. Pour another thin layer of egg, cover the bottom of the pan and lift a bit your omelet to get some liquid under it. Once the bottom is cooked, start rolling from right to left. Repeat the process until you’re done with the egg mixture.

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While still hot, place the omelet on a bamboo mat, wrap it and gently shape it with your hands. Once your tamagoyaki has a nice, tight shape, you can cut it in 1/2″ inch pieces. Set aside and let’s start with the eel sauce.

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You can make your own eel sauce or buy one from the market. If you decide you want to make your own you’ll need 1/3 cup mirin (sweet rice cooking seasoning), 1/3 cup soy sauce and 3 tbsp. white sugar. Mix all ingredients on a pan over medium high heat. Once it boils, turn your heat down and simmer for 15 minutes, until the sauce have a thickness similar to honey, once it cools down it will get thicker, so don’t get it too thick while cooking it. Pour the sauce on a bowl and let it cool.

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For the salad you’ll need 1 pack of imitation crab sticks (around 8 sticks), 1 carrot, 1 seedless cucumber, 1 sliced avocado, 1 cup seaweed and 2-3 tbsps. tobiko mayonnaise.

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Start by shredding the imitation crab sticks into thin strips. With a potato peeler, slice 1 carrot lengthwise (it will look like noodles) and cut 1 cucumber into thin sticks (around 3” height)

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Put the cucumber sticks on a strainer, sprinkle with salt and let them drain over a bowl. After 5 minutes, squeeze the cucumber with your hands to remove any liquid left.

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Mix the sliced carrots, shredded imitation crab and cucumber on a bowl with 2-3 tablespoons of tobiko mayonnaise. Taste and adjust mayonnaise if needed.

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It’s time to serve!! First put the carrot, crab, cucumber and tobiko mayonnaise mixture, add some slices of avocado and drizzle with eel sauce. Top with seaweed and tamagoyaki pieces and enjoy!! Taking these pictures was so difficult, the salad looked amazing and I just wanted to eat it, blogger problems!!

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I hope you enjoy this Kani salad as much as we did, I even had some for lunch the next day (picture below). It’s nice to try new recipes and shake up your routine, this week I encourage you to get out of your comfort zone and try something new!! Have a nice week my friends!!

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Tamagoyaki

Makes 1 roll

Ingredients

  • 3 eggs
  • 1 tbsp. white sugar
  • 1 tsp mirin (sweet cooking rice seasoning)
  • 1 tsp soy sauce
  • Pinch of salt

Directions

  1. Whisk 3 eggs and add 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning) and a pinch of salt. Pass the mixture through a strainer.
  2. Heat a pan (or a japanese omelet pan) over medium high heat and apply oil with a folded paper towel (moistened with vegetable oil)
  3. Pour a thin layer of egg mixture in the pan, tilting to spread evenly (like you were doing a crepe) let it cook and poke the air bubbles. When the bottom is cooked and the top is still soft, start rolling from right to left.
  4. When you’re finish rolling, oil the whole pan with the moistened paper towel and move the omelet to the right.
  5. Pour another thin layer of egg mixture, cover the bottom of the pan and lift a bit your omelet to get some liquid under it. Once the bottom is cooked, start rolling from right to left. Repeat the process until you’re done with the egg mixture.
  6. While still hot, place the omelet on a bamboo mat, wrap it and gently shape it with your hands. Once your tamagoyaki has a nice, tight shape, you can cut it in 1/2″ inch pieces.

 

Eel sauce

Makes approx. ¾ cup

Ingredients

  • 1/3 cup mirin (sweet rice cooking seasoning)
  • 1/3 cup soy sauce
  • 3 tbsp. white sugar

Directions

  1. Mix all ingredients on a pan over medium high heat.
  2. Once it boils, turn your heat down and simmer for 15 minutes, until the sauce have a thickness similar to honey, once it cools down it will get thicker, so don’t get it too thick while cooking it.
  3. Pour the sauce on a bowl and let it cool.

 

Kani Salad

Serves 2-3

Ingredients

  • 1 pack of imitation crab sticks (around 8 sticks)
  • 1 carrot
  • 1 seedless cucumber
  • 1 sliced avocado
  • 1 cup seaweed
  • 2-3 tbsps. tobiko mayonnaise
  • Eel sauce for dressing
  • Tamagoyaki (optional)

Directions

  1. Start by shredding the imitation crab sticks into thin strips. With a potato peeler, slice 1 carrot lengthwise (like noodles)
  2. Cut 1 cucumber into thin sticks (around 3” height) and put them on a strainer. Sprinkle with salt and let them drain over a bowl. After 5 minutes, squeeze the cucumber with your hands to remove any liquid left.
  3. Mix the sliced carrots, shredded imitation crab and cucumber on a bowl with 2-3 tablespoons of tobiko mayonnaise. Taste and adjust mayonnaise if needed.
  4. It’s time to serve!! First put the carrot, crab, cucumber and tobiko mayonnaise mixture, add some slices of avocado and drizzle with eel sauce. Top with seaweed and tamagoyaki pieces.

You can’t go wrong with Avocado and Bacon

Good Morning everybody!! I’ve been staring at my laptop for 5 minutes without moving or thinking, I NEED COFFEE, but I have to wait half an hour to drink or eat anything, thank you thyroid medicine! I think I’ve never told you but I have Hypothyroidism, boo! It’s controlled but every now and then the doses I’ve been taking for months don’t work anymore and that’s when the problems start. If you have Hypothyroidism you know what I mean, weight gain, fatigue, and so many others symptoms. It kind of sucks but I’ve learned to live with it, I feel so blessed with my life in general that this little hiccup doesn’t bring me down.

Lets talk about how avocado and bacon RULES!! Yesterday I made a little experiment in my kitchen and prayed for good results (or dinner would be ruined!) We like to eat healthy at my home but I’m getting tired of eating the same salads over and over again, so I took a risk and…. my husband loved it!!!

I’m always trying new recipes, some of them are wins, some are terrible fails. Once I made a chicken that was so bad, we had to throw it and buy Chipotle for dinner, have you had bad cooking days too? This Avocado, zucchini, sweet corn and sun-dried tomato Salad with bacon (I know it’s a long name) was a hit in my home, I hope it will be a success in yours too!!

Start by heating a pan over medium high and brown two chopped strips of bacon. Once the bacon is cooked, remove to a paper-towel lined plate to drain, leaving the grease in the pan.

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Remove everything but 1 teaspoon of grease from the pan, and add 8 oz. of sweet corn, season with salt and pepper.

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When the sweet corn is ready, about 3 minutes, add 1 chopped zucchini, 1/2 teaspoon of dried basil and more salt and pepper, saute for a couple of minutes and remove from heat.

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Let it sit for 5 minutes, then add the bacon, 1/2 cup of chopped cilantro and 1 avocado cut in cubes. Mix and adjust salt and pepper if needed. Serve with julianne cut sun-dried tomatoes on top. I served my salad with a Honey-Mustard chicken that I found on Pinterest (from Simply Recipes), perfect match! Click here for the recipe.

Well, It’s finally time to eat!! I made cookies yesterday so I was looking forward to have them for breakfast. I hope you like my recipes, let me know if you have any advice or request. Have a great “almost Friday” day, here it’s gonna be cloudy, but at least it isn’t freezing. See you soon!!

Avocado, Zucchini, Sweet Corn & Sun-dried tomato Salad with bacon

Serves 2

Ingredients

  • 2 strips of bacon, chopped
  • 1 medium zucchini, chopped
  • 8 oz. of sweet corn
  • 1/2 cup chopped cilantro
  • 4 oz. of julianne cut sun-dried tomato.

Directions

  1. Brown bacon in a pan, over medium heat and remove to a paper-towel lined plate to drain, leaving bacon grease in the pan.
  2. Remove all but 1 teaspoon of bacon grease from the pan, and add 8 oz. of sweet corn, season with some salt and pepper.
  3. When the sweet corn is ready, about 3 minutes, add 1 chopped zucchini, 1/2 teaspoon of dried basil and more salt and pepper, saute for a couple of minutes and remove from heat.
  4. Let it sit for 5 minutes, then add the bacon pieces, 1/2 cup of chopped cilantro and 1 avocado cut in cubes. Adjust salt and pepper if needed. Serve with julianne cut sun-dried tomatoes on top.

Cherry Tomatoes and Asparagus Salad

Hello everybody!! Before I start sharing my average cooking knowledge, I thought it would be nice to tell you a little about myself, don’t worry I’ll be brief. My name is Adriana, I’m an Ecuadorian living in Wisconsin. You must wonder how I got here? Well this is the typical story of girl meets boy, girl falls in love with boy, boy moves a thousand miles away, lucky me!! Before you start thinking “Oh no, another cheesy Long Distance Relationship story” let me tell you… You are right, it’s cheesy, but don’t give up on me yet!!

I met my husband in Ecuador; we fell in love and decided to start a Long Distance Relationship (LDR). One year later he proposed and eight months after that we got married. So to my LDR fellas, don’t lose hope, it’s a great ride.

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My hubby and I on our first dance

I’m a new blogger so please be patient. I apologize beforehand for my English (in case I sound like Tarzan), after all my first language is Spanish but I like to think that my English is not that bad.

Today I wanted to share a recipe: “Cherry Tomatoes and Asparagus Salad”. Since I got married I’ve gained almost 10 pounds (I like to call them “love pounds”) I’m on my way of losing them but it’s been hard finding salads that have unique flavors without being too crazy or too expensive. This one is a winner!

You will need:

  • 1/2 pound asparagus, trimmed and cut in 1-inch pieces
  • 3 cups halved cherry, grape, and pear tomatoes in varied colors
  • 1/2 cup crumbled gorgonzola cheese
  • 1 ripe avocado, cut into cubes

Dressing:

  • 1/2 cup sliced basil leaves
  • 1/8 cup extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt and Pepper
Ingredients

The wine is for me =D

 Directions:

Time:20 Minutes

Serves 2

  1. Boil asparagus in a large pot of salted water for 1 minute. Drain and rinse with cold water.
  2. Combine dressing ingredients and set aside
  3. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing. Enjoy!!

In case you are a “asparagus newbie” (like I was), this article helped me a lot with the trimming science!! Here’s the link:

http://www.chow.com/food-news/110177/should-you-snap-asparagus-stalks/

Let me know if you liked the recipe!!