Innie or Outie

This is a simple over-night or day before recipe. As with many spaghetti sauces and stews, this tastes even better when refrigerated for 8 to 10 hours after cooking is completed.

Tangy Shredded Pork Roast

1 one and one-half pound pork roast
1/2 large onion (julienned)
1 tablespoon paprika
2 tablespoon brown sugar
1/2 teaspoon pepper
1/2 cup white vinegar
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1 teaspoon minced garlic paste
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper

Mix paprika, brown sugar and pepper. Rub all over pork roast. Place pork and onion in crockette (or crockpot on low) and cook for two hours. After two hours turn pork over and cook for two more hours.

Mix vinegar, soy sauce, Worcestershire sauce, mustard powder, garlic paste, sugar, and cayenne pepper. Pour sauce into crockette and cook for 8 to 10 hours more.

While still in crockette, separate pork with fork and serve over rice or a bun. (For added flavor, place in a container and refrigerate for 8 to 10 hours, then reheat and serve.)

Texiken Pasta

Guacamole flavored tortilla chips (crushed)
3 chicken breasts (precooked and sliced in bite-sized pieces)
1 large bell pepper (diced)
1/2 large onion (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can sliced mushrooms
1 can diced tomatoes
1 teaspoon red pepper powder
1 teaspoon white pepper
1 tablespoon minced garlic paste
4 slices sandwich-style cheddar cheese
Grated parmesan cheese
Dried parsley flakes
Cravattine or farfalle (bow) pasta

Preheat oven to 250 degrees centigrade.
Line the bottom of a 10 x10 x 3 inch slightly greased casserole dish with a thin layer of the tortilla chips.
Combine chicken, bell pepper, onion, cream of mushroom soup, cream of chicken soup, mushrooms, tomatoes, red pepper, white pepper, and garlic paste in a large bowl. Pour mixture over tortilla chips in casserole dish. Place in oven and cook for 30 minutes.

After 30 minutes, remove casserole from oven, top with cheddar cheese slices, put back in oven and cook for another 15 minutes.
Meanwhile, prepare pasta according to directions.

Place drained pasta into serving bowls, top with casserole, sprinkle with desired amount of parmesan cheese, and then sprinkle with parsley. Serve

This is a quick, simple meal and the whole process takes little more than 20 minutes.

Sea Chicken (Tuna) Pasta

1/2 small onion (diced)
1 tablespoon minced garlic
1 can tuna (in oil)
1 tablespoon oregano flakes
1 tablespoon basil flakes
1 tablespoon parsley flakes
1 teaspoon white pepper
1 tablespoon soy sauce
1 tablespoon red ginger (the julienned type that is more commonly used for Okinawan style soba)
Linguini

Begin cooking pasta according to directions. Meanwhile, cook onion, garlic, and tuna (including oil) in a frying pan over medium heat for approximately five minutes.

After five minutes stir in oregano, basil, parsley, white pepper, and soy sauce. Reduce heat to low and simmer until pasta is cooked.

Strain pasta and add to the tuna mixture. Thoroughly mix pasta and tuna mixture, then mix in red ginger and lightly toss until red ginger is evenly spread through out the pasta mixture and serve.

This dessert was inspired by one of my favorite ice cream flavors.

Frozen Rum Raisin Yogurt

Per Serving

1/4 cup raisins
2 tablespoons honey
1 teaspoon rum extract
1/2 teaspoon vanilla extract
3/4 cup yogurt
crushed almonds

Mix raisins, honey, rum extract, and vanilla extract in a food processor. Place raisin mixture in a blender, add yogurt, and blend until thoroughly mixed. Place in a serving cup. Place in freezer for at least one hour.

Aproximately fifteen minutes prior to serving, remove from freezer and sprinkle with crushed almonds.

This is a dish that combines German and Okinawan style cooking.

Crockpot German-Style Oden

3 medium potatoes (thinly sliced)
1 medium onion (sliced)
One 9 pack of frozen chicken dogs (can substitute regular beef hot dogs or pork sausage)
Two 16 ounce cans sauerkraut
2 tablespoons white pepper
Mustard

Place potatoes and onion in the bottom of crockpot. Put chicken dogs on top of potatoe/onion layer. Spread a layer of sauerkraut on top. Sprinkle white pepper over the sauerkraut layer.

Cook on low for 8 to 9 hours.

Place each serving in a bowl and top with one teaspoon of mustard.

In a world where the majority of households do not have typical ovens, this is an easy and delicous way to enjoy one of my favorite dishes.

Crockpot Lasagna

1 pound hamburger
1/2 medium onion (diced)
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon thyme
1 teaspoon white pepper
One 15 ounce can tomato sauce
One 41/2 ounce can mushrooms
One 15 ounce container small curd cottage cheese
2 cups grated mozzarella cheese
2 cups grated parmesan cheese
9 lasagna noodles (uncooked)

Brown hamburger in a frying pan, then drain off excess grease. Stir in tomato sauce, onion, oregano, basil, parsley, thyme, and white pepper. Simmer for 15 minutes. Remove from heat.

Line bottom of a lightly greased crockpot with 3 lasagna noodles (break the noodles in half if necessary). Layer with 1/2 of meat sauce and 1/2 of mushrooms. Spread 5 ounces of cottage cheese evenly on top. Sprinkle with 3/4 cup mozzarella and 3/4 cup parmesan.

Repeat the layer of 3 lasagna noodles, meat sauce, mushrooms, and cheeses.

Top with 3 lasagna noodles and remaining cheeses.

Cover crockpot and cook on low for 8 hours.

Have you ever wondered how to make perfectly-shaped rice balls (onigiri) without burning your hands with the hot, freshly-made rice? This is a pic of one of the secrets used by local housewifes…

(Click on image to view large size)

No Fuss Rice Balls (Onigiri)

Simply make some fresh rice; place rice in the press until about half full; add filling (about one teaspoon) in the center of the rice; top with more rice; and press.

Two of the more popular fillings are tuna spread (see Chanpuru-No Rules-Cooking☆Recipe#2)and miso. Or you can simply press the rice ball and place a sheet of pressed seaweed on the outside of the onigiri. The possibilities are unlimited.

Crockpot Asian-Style Hungarian Goulash

1/2 medium onion (diced)
2 medium carrots (chunky diced)
1 medium bell pepper (diced)
3/4 cup warm water
1 beef bouillon
1/4 cup flour
1 pound beef stew meat (cut to bite size chunks)
1 tablespoon marjoram
3/4 teaspoon white pepper
1 pound beef stew meat (cut to bite size chunks)
1/4 cup tomato paste
1 1/2 teaspoon soy sauce
1/4 cup red wine
2 tablespoons paprika
1 tablespoon minced garlic paste
1/2 cup yoghurt

Place diced onion, carrots, and bell pepper in crockpot. Melt bouillon in the warm water.
Combine flour, marjoram, and white pepper in a plastic bag, then toss in meat and shake until thoroughly coated. Pour ingredients on top of onion, carrots, and bell pepper in crockpot.
Combine tomato paste, soy sauce, red wine, bouillon, paprika, and garlic. Pour over meat in crockpot. Cook on low for 7 to 8 hours.
About fifteen minutes prior to serving, stir in yoghurt.

Serve over rice, Okinawan-style soba noodles, or egg noodles.

Although the varieties of cheeses available to locals on Okinawa are limited, here is a different and tasty way of cooking cornbread.

Buttery Cake-Style Cornbread

1 1/4 cups flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 cup milk
1 egg (beaten)
1/4 cup butter (melted)
Grated cheese of your choice

Preheat oven to 250 degrees centigrade. Grease two 8 inch cake pans.

Combine flour, cornmeal, sugar, and baking powder in a mixing bowl. Stir in milk, butter, and egg until all ingredients are moist. Pour one-half of the batter into each pan. Place in the oven for about 7 minutes. Remove from the oven, turn oven off, and close the oven door.

Turn one cornbread upside down on a cooling rack. Sprinkle grated cheese on top of the upside down cornbread (similar to a thin layer of frosting). Replace the “frosted” cornbread in the baking pan. Place the other cornbread (right side up) on top of the “frosted” cornbread. Place back in the oven for approximately 10 – 15 minutes or until cheese has melted.

*NOTE: I make this recipe with parmesan cheese, but then I think that particular cheese goes well with just about everything!

If you’re one of those people who really don’t care much for the crust on your sandwich bread, there’s no need for the crusts to go to waste. This is a simple recipe that creates a use for the crusts and is good for any leftover French bread you may have as well.

Pan-Fried Herbed Croutons

1 cup bread crusts or French bread (coarsely chopped)
2 tablespoons butter
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon minced garlic paste

Warm frying pan on medium heat, then add butter and garlic paste.
Stir in bread chunks. Sprinkle with basil, oregano, and parsley. Fry until slightly golden, tossing occasionally.

Remove and place on paper towels to drain excess oil. Place in air-tight container. Good for use in soups or salads.