Tofu Stew

This is a rendition of Korean soondubu (tofu soup). The main ingredient is tofu and the consistency should be like a chunky soup or stew. This recipe is inspired by this Korean Soondubu Jigae recipe.

tofu-soup.jpg

INGREDIENTS

  • Soft or silken tofu

  • Dashi broth (kombu and shiitake base work just fine)

  • Garlic

  • Soy Sauce (Shoyu)

  • Vegetables of choice. Suggested: mushroom, spinach/kale, white radish (daikon) or baby bamboo shoots (takenoko). Adding 1-2 vegetables is best - keep it simple.

  • Optional: Egg

DIRECTIONS

  1. Make the dashi broth and bring to a boil.

  2. Add garlic (minced or grated works).

  3. Add soft/silken tofu.

  4. Add soy sauce and vegetables.

  5. When the stew is almost cooked, you can crack an egg over the top. Alternatively, you can serve this with a boiled egg.

Japanese Curry w. Coconut Milk

By adding coconut milk to the base, the curry becomes much more mild and easier for Shinobu to eat.

curry

INGREDIENTS

  • Curry roux (If you get a packaged roux, try and use the Mild flavor and be sure to read the ingredients on the back of the box. Many tend to have meat as an ingredient! If you’d like to make your own homemade roux, here’s a recipe on Just One Cookbook)

  • Coconut Milk (Coconut milk makes the curry milder and a bit sweeter for Shinobu.)

  • Dashi broth

  • Vegetables of choice. Suggestions: onion, carrot, kabocha, mushroom, corn nibblets. You can also add mashed and strained tofu for added protein. Keeping it simple (no more than 3 vegetables) tends to yield a tastier curry. You might also want to consider adding legumes like white beans, kidney beans or chickpeas to make sure she’s getting enough protein.

  • Garlic (optional)

  • Tip: If you are eating this with rice, then be sure to prepare your rice in advance since it takes the longest to cook.

DIRECTIONS

  1. Saute your garlic and onion.

  2. Add in your dashi broth and coconut milk and bring it to a medium boil. I like to use more coconut milk than dashi broth (like a 60/40 ratio or even 70/30 ratio depending on my mood and the weather).

  3. Add in vegetables. Cover pot and let that cook for a little bit.

  4. Next, add in curry roux and let that thicken to a consistency you like. Let this simmer until the vegetables have started to adopt the flavors nicely.

  5. Serve over rice or with bread.

Lemon Garlic Pasta

This pasta recipes was adapted from Epicurious.

lemon-garlic-pasta.jpg

INGREDIENTS

  • Spaghetti

  • Garlic

  • Lemon juice (fresh squeezed)

  • Parsley (Tip: even a little adds extra vitamin A,C,K, iron and folate)

  • Parmesan cheese

  • Vegetable stock

  • Optional: white wine

DIRECTIONS

  1. Boil pasta until al dente and set aside.

  2. Chop garlic finely.

  3. Chop parsley.

  4. Heat and oil (olive oil) pan big enough to hold the spaghetti.

  5. Sauté garlic. Add vegetable stock and bring to a simmer. If you have white wine, you can also add this now and let it reduce a little. (White wine adds more flavor to the dish, but it’s not imperative to use if you don’t have it on hand.).

  6. Add in parsley. (Note: You can add in parsley at any time. For Shinobu, adding it in here now tones down the flavor because the sharpness gets pulled out of the leaf when sautéed a bit.)

  7. Turn off the stove. Add in pasta and fold everything gently. Add a little salt and pepper to taste. If you like, you can add parmesan cheese now so it mixes and melts evenly into the pasta. You can also add it afterwards as a garnish.

Optionally, you can add one or two vegetables like spinach or mushroom - things that wilt easily when sautéed. Tip: Finely chopping vegetables makes it harder for Shinobu to notice vegetables in her meal, and makes it more likely that she will eat the meal with little or no fuss.

Egg Frittata

This recipe is great for any meal and easy to add to Shinobu’s bento box.

egg-frittata.jpg

INGREDIENTS

  • 6-12 eggs, beaten (depends on the size of your pan)

  • Parmesan cheese (grated)

  • Pinch salt and pepper

  • Chopped vegetables of your choice (suggestions: spinach, mushrooms, sautéed onions, parsley)

  • Optional: Milk (I usually make this without milk. You can also add this with plain unflavored soy or almond milk if you prefer to not use dairy. If you add milk, it’s a bit creamier in taste)

DIRECTIONS

  1. Make sure to use a pan that can go into the oven (aka don’t use a pan with a handle that will melt in the oven).

  2. Pre-heat the oven to 375 degrees.

  3. Chop your ingredients.

  4. Whisk your eggs and stir in the chopped ingredients + add cheese.

  5. Heat your pan on the stovetop and add butter to thoroughly coat the pan (the butter will keep the frittata from sticking). Once heated, pour in your eggs.

  6. Let the eggs cook a little on the stovetop until the bottom starts to look cooked.

  7. Next, stick the entire pan in the oven for about 15-20 minutes or until the egg has cooked through.

  8. Let cool. Then, flip over the pan onto a cutting board or plate. Cut and serve.