Innie or Outie

Sometimes hubby just feels like a good steak ‘n taters meal, Papa’s Here’s-the-Beef Dinner:

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The meal consisted of steak sautéed in olive oil and smothered in a red wine, garlic, white pepper, and ginger sauce; baked potato with a dollop of sour cream; frozen mixed veggies and frozen karashina sautéed in butter; and a side salad of arugula, iceberg lettuce, cherry tomatoes, and kaiware radish with creamy cheese dressing drizzled on top.

Here’s another original home cooked meal idea, Make Ahead Carrot Soup Brunch:

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This is another “from scratch” meal. I prefer to keep the skin on the soup veggies for the added nutritional and fiber benefits. This method tends to make the soups a bit thicker than usual. Also, a regular pot method can be used if you prefer to not make the soup ahead of time.

Equipment and All Ingredients Needed

1 Crockette 1 Strainer 1 Knife 1 Cutting board 1 Cookie cutter 1 Blender/processor
1 Microwavable container with lid 1 Microwave 2 Frying pans 2 Stovetop burners

7 Frozen shrimp

4 Cherry tomatoes

2 Slices bread

1 Spanish olive

1 Large carrot

1 Thin slice white onion

¼ Cucumber

1½ Cups milk

1½ Cups cream

1½ Cups frozen karashina (mustard greens)

2 Tablespoons butter

2 Tablespoons sesame oil

1 Tablespoon leek

1 Tablespoon mayonnaise

1 Tablespoon olive oil

1 Tablespoon minced garlic paste

1 Tablespoon balsamic vinegar

3 Teaspoons white pepper

1 Teaspoon minced ginger paste

1 Teaspoon powdered marjoram

1 Teaspoon dried oregano flakes

1 Teaspoon cracked black sesame seeds

1 Teaspoon chicken broth granules

½ Teaspoon powdered thyme

¼ Teaspoon anise seed

¼ Teaspoon horseradish

Iceberg lettuce

Fresh radish sprouts (kaiware)

Fresh parsley sprigs

View video with further details.