homemade sushi for a fraction
March 14, 2011
sushi cravings hit us about every two days. seriously, we are constantly in the mood for freshly riced rolled and sliced sushi soaked in tamari and loaded with wasabi. our favorite rolls include tempura vegetable, unagi, broiled black cod, and anything with tempura asparagus. well… these cravings can easily get quite expensive when we go out for sushi once or twice every week. why not buy a few pounds of organic white sushi rice, a package of nori wrappers, and stuff all our favorite ingredients inside for a grand total of a buck a roll! brilliant and delicious. no mystery, no foreign germs, no fancy price tag, no foolish fish…yep there’s nothing fishy about making your own delicious sushi at home!
while we haven’t taken the energy to tempura our ingredients, this is probably all the better for our bodies. what i love most about tempura in sushi is the warmth it brings to the mouthful. we achieve warm and bursting mouthfuls by using freshly cooked sushi rice that is still very warm!
inside this roll is a spicy mustard salmon mixture spread over a layer of freshly ground almond butter, topped with homemade spicy sauerkraut and lightly steamed asparagus.
next to dolma and cookies, sushi rolls are my favorite foods to prepare! as always, be creative and inventive! i hope this has inspired you to explore the healthy and tasty and versatile method of sushi rolls in your own kitchen.
we did it again!
even though we ran out of nori wrappers, we had plenty of rice and sushi stuffings so we took on the challenge of rolling without nori! extremely difficult! but pretty and tasty nonetheless.
perfect quiche and petite quiche
February 14, 2011
it was Saturday morning. we made a quiche!
salmon, broccoli, mustard greens, onions, smashed garlic, and a mountain of fresh triple creme gouda whipped up lovingly with three fresh eggs. all baked atop a sturdy and flaky self made, whole wheat crust. yum!
A few mornings later…I cracked an egg, beat it with some water, poured it over some broccoli and garlic, herbed and spiced and baked in the oven for a half hour til it had brown edges and a souffle like top. There’s something so simple, healthy, wholesome, and luxurious about the oven baked egg. It is light and fluffy and delicious. I know that my body loves this form of protein.
