Innie or Outie

This simple dish has a spicy twist, Papa’s Curried Fried-Rice Dinner:

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For the meal hubby used chopped canned oysters, shrimp, carrot, and onion sautéed in olive oil; then added curry powder, chicken broth granules, and precooked rice. Accompaning the dish was a small salad of iceberg lettuce, homegrown arugula and salad greens, sliced cherry tomatoes, and chopped chives; topped with a creamy cheese dressing; and sprinkled with bacon bits.

Here’s another flavorful and simple meal from a variety of influences, Ginger-Almond Rice & Shrimp Wrap Dinner:

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The meal consisted of a shrimp sautéed in sesame oil with red onion, bell pepper, white pepper, red chili pepper flakes, minced ginger paste, and shikwasa juice mixture in a lettuce and miso-covered tortilla wrap; diced pickled-ginger and toasted almond rice; and soup of choice (in this case miso). A brief video with further details is available here.

Hubby created this twist on a popular Asian dish, Papa’s Mediterranean Veggie Steak Dinner:

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The meal consisted of a chopped onion and cubed beef sautéed in sesame oil, Mediterranean veggie mix, chopped brocolli, sliced carrot, white pepper, minced garlic paste, soy sauce and chopped fresh basil medley on rice with a small side salad of fresh homegrown arugula and salad greens, red onion slices, and pine nuts topped with a creamy cheese dressing.

Finally a chance to do some outside cooking, This-n-That BBQ Dinner:

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This meal consisted of grilled ginger-chili sauce pork roast, grilled shikwasa-garlic chicken, grilled foil-wrapped chili beans and onions, grilled foil-wrapped parsley sweet corn cob, and ochazuke onigiri. View brief video with further details.

A simple throw together with an Asian twist for a busy day, Seafood Stew Snack:

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For the snack, 1 1/2 cups cooked rice, topped with 1 cup leftover Crockpot Seafood Minestrone Stew, zasai (pickled turnip), chopped nori (seaweed), and cracked black sesame seeds.

This is a simple and tasty meal, Bleu Cheese Chicken Roll Dinner:

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The meal consisted of bleu cheese, dried tarragon flakes,and white pepper rolled chicken thigh slices wrapped in thin slices of ham; fried rice with pine nuts and chopped fresh basil; and an iceberg lettuce, cucumber, and cherry tomato slice salad topped with creamy cheese dressing and dried oregano flakes. A video with further details is available here.

This is a variation of a dish that is more commonly known as a tofu entrée, Papa’s Mabo Nasu:

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The dish consisted of ground chicken, chopped nasubi (eggplant), carrot, red bell pepper, green bell pepper, scallion, oyster sauce, toubanjyan sauce, Worcestershire sauce, minced garlic paste, minced ginger paste, chicken broth granules, and rice with cracked black sesame seeds.

Here’s another quick and tasty use of leftovers, Curried-Tuna Roll:

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Simply half a whole grain roll; spoon on some Curried-Tuna Rice; top with crumbled baby cheese, fresh whole basil leaves, and halfed cherry tomatoes; then microwave for 1.5 minutes.

Now that the somen has run its course, I’m experimenting with other pantry items, Curried Tuna-Rice Pocket Meal:

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For the meal, I preheated the oven to 180 degrees Centigrade; formed a stuffing of powdered curry, flaked canned tuna, precooked rice, almond slivers, dried parsley flakes, powdered thyme, chopped black olives, white pepper, and diced red onion; coated one side of a tortillas with egg wash; filled with stuffing; sealed, coated outside of stuffed tortillas with egg wash; placed pockets in greased baking dish and cooked for 15 minutes.

Meanwhile, the finger salad dip was made by mixing 1/2 sodium red miso paste, toasted sesame oil, minced garlic, white wine vinegar, toubanjyan sauce, soy sauce, and minced ginger paste; then set aside.

The finger salad was plated; consisting of iceberg lettuce leaves, topped with julienned carrot, cucumber, and red onion; black olives were added and the dip spooned into a lettuce cup bed then topped with grated black sesame seeds. The pockets were plated and the meal served.

A simple, yet tasty, way to use leftover rice, Papa’s 10 Grain-Pork Risotto:

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For this dish, hubby used 10 Grain-Kamaboko Rice, added cream, pizza-toast cheese, sliced pork sausage, and grated parmesan cheese; then garnished with chopped arugula and chives.

To accompany the entrée, a simple a side dish, Papa’s Red & Green Salad:

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The salad consisted of homegrown salad greens and arugula with iceberg lettuce, julienned red onion, quartered cherry tomatoes, sliced red radish, and bacon bits, topped with a creamy cheese dressing.