Honey Glazed Carrots

Honey Glazed Carrots

Total: 15 min Prep: 5 min Cook: 10 min Yield: 4 servings 

Salt 

1 pound baby carrots 

2 tablespoons butter 

2 tablespoons honey 

1 tablespoon lemon juice 

Freshly ground black pepper 

1/4 cup chopped flat-leaf parsley

Directions: 

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley. 

https://www.foodnetwork.com/recipes/sunny-anderson/honey-glazed-carrots-recipe-1938783

Green Bean Casserole

Green Bean Casserole

In greased casserole dish, mix:

1 can cream of mushroom soup

½ c. milk

1 tsp. soy sauce

dash pepper

4 c. canned green beans (or cooked beans)

2/3 c. french fried onions

Bake at 350* for 25 minutes. Add to top of casserole additional 2/3 c. french fried onions during last 5 minutes of baking (bake for 30 minutes total).

Broccoli Salad

Broccoli Salad

Toss:

½ lb. bacon, cooked and crumbled

2 bunches broccoli, cut and divided into bite-sized pieces

1 c. shredded cheddar cheese

1 small red onion, chopped finely

1 hour before serving, mix together:

1 c. mayonnaise

½ c. sugar

1 TBS. red wine vinegar

Pour over salad and mix together. Keep refrigerated.

Asian Broccoli Salad

Broccoli with Creamy Sesame Dressing
recipe courtesy my lovely sister :)

Blanch or steam broccoli florets VERY briefly. You want the broccoli to be very crisp still. At the restaurant, they serve this side dish cold, so you can either drain and plunge into ice water to halt the cooking, or keep it warm. I like it both ways.

 For the dressing:
3 tbsps rice wine vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp sugar
1 tsp ground white sesame seeds

 Mix well. I added a Tbs. of mayo to this dressing to make it creamy - it was more like how they had it at the restaurant, but just the vinaigrette is good too. Toss the broccoli with dressing to taste. Serve

Smoked Asparagus

Super easy, super delicious. Trim asparagus and toss in light olive oil, generously sprinkle with kosher salt and freshly cracked black pepper. My brother gave me these really nice metal grill plates, so I pile up the asparagus on that, close the lid and smoke away until tender, maybe 10 min. It's my absolute favorite way to eat asparagus.

Bok Choy
1/2 TBS. cooking wine
1 c. chicken stock
2 TBS. oyster sauce
1 TBS. soy sauce
3 drops sesame seed oil

Parboil bokchoy. Remove from water. Sautee in pan with sesame seed of oil. Add rest of ingredients.

Mix 1 TBS. cornstarch with 1 TBS. water. Add to bokchoy. Stir to thicken.

Ohitashi Cabbage
Pull apart leaves of cabbage (whole head). Cook in hot, boiling water 2 minutes. Remove from water and cool. Cut into strips. In a hot frying pan, add 1 TBS. vegetable oil and add cabbage. Add 2 TBS. soy sauce and 1 1/2 TBS. white vinegar. Remove from heat and cool. Serve chilled.

Hot Kabocha Salad
Quarter half of a Kabocha squash (the size of a cantaloupe). Remove rind. Bake in a lidded pyrex for 5-6 minutes in the microwave. Thinly slice squash into crescent shape and lay flat in a casserole, single layer.

Mix together:
1/4 medium yellow onion, minced
5 TBS. Mayonnaise
1 TBS. soy sauce
3-4 TBS. soy milk or milk

Pour over squash and bake in 350 degree oven for 10 minutes.

Peanut Butter Dipping Sauce
2 TBS. soy sauce
1 TBS. vinegar
1 tsp. sugar
1 tsp. sesame seed oil
1 tsp. peanut butter, softened in sesame oil

Combine all together. Serve with sautéed spinach, cooked green beans or other green vegetables.

Chinese Salad Dressing
3 TBS. white vinegar
1 tsp. sugar
2 TBS soy sauce
1 tsp. or less of sesame seed oil

Mix all together and serve over vegetables.

Kinpira (braised vegetables)
200 g. matchstick vegetables (Burdock/carrot/or celery/all three)
Cook in 2 TBS. oil until soft.

Add one by one in the following order:
2 TBS. sugar
1 TBS. mirin
4 TBS. soy sauce

Add spice to taste:
Dried chili pepper.

Sprinkle with sesame seeds.