Miso Soup with Tofu and Mushrooms

Serves 4 to 6

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Ingredients:

• 1 piece kombu seaweed, about 4 inches long
• 4 cups water
• 1 cup loosely packed dried bonito flakes
• 1/3 cup red or white miso
• 1 Tbs. mirin or sake
• 2 oz. fresh enoki mushrooms and/or fresh shiitake mushrooms
• 1/4 lb. soft tofu, cut into 1/2-inch cubes
• 1 green onion, including tender green portion, cut on the diagonal into thin slices

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Directions:

1. Using a damp kitchen towel, wipe, but do not wash, the kombu. In a saucepan over medium heat, combine the kombu and the water. Slowly bring almost to a boil, then remove and discard the kombu. Return the water to a boil and add the bonito flakes; do not stir. Immediately remove from the heat and let the flakes sink to the bottom of the pan. Pour the stock through a very fine-mesh sieve set over a large bowl. Discard the flakes.
2. Return 1/2 cup of the stock to the saucepan, add the miso and stir until thoroughly combined. Add the remaining stock and the mirin. If using enoki mushrooms, cut off the lower portion of the stems and discard. If using shiitakes, cut off the stems and discard. Thinly slice the caps. Bring the stock almost to a boil over medium heat. Add the mushrooms and tofu. Remove from the heat.
3. Ladle the soup into warmed bowls, garnish with the green onion and serve immediately.

Steamed Eggplant and Mushrooms with Peanut Sauce

Serves 4

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Ingredients:

• 6 Japanese eggplants (about 2 pounds total), sliced into 1-inch-thick rounds
• 1 pound shiitake mushrooms, stems discarded, caps halved
• 3 tablespoons smooth peanut butter
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled, fresh ginger
• 1 to 2 tablespoons light-brown sugar
• Coarse salt
• Cooked rice, for serving (optional)
• 4 scallions, cut into 2-inch lengths and thinly sliced lengthwise

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Directions:

1. Fill a large pot with about 1 inch water; bring to a boil. Add eggplant and mushrooms. Reduce heat to medium-high; steam until tender, 8 to 10 minutes.
2. Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth.
3. With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl. Add scallions and peanut sauce; toss gently to coat. Serve with rice, if desired.

Another submission :)

From Lvdjac: Today I made the Oatmeal-Apple Pancakes (Recipe here) for breakfast :D as you said…yummy! :)

Photo of the result:

Spicy Chipotle Grilled Shrimp

Serves 6

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Ingredients:

• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon chopped fresh cilantro (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• wooden or metal skewers

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Directions:

1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

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Tuna Melt (New Jersey Diner Style)

Serves 4

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Ingredients:

• 2 (6 ounce) cans solid white tuna in water, drained
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 1 1/2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 3/4 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 4 slices seedless rye bread
• 8 slices ripe tomato
• 8 slices Swiss cheese
• paprika, for garnish

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Directions:

1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
3. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.