- · 1-1/4 tsp. paprika
- · 1 Tbs. plus 1 tsp. olive oil
- · 3-1/2 Tbs. lemon juice
- · 2 tsp. chili powder
This is a really great place to use the juicer and prepare fresh juice.
- balsamic vinegar
- grated orange peel
- cumin
- unsalted butter
- Nonstick vegetable oil spray
- chicken broth
- Sour cream for garnish
- ground beef
- onion soup mix
- and more of relish
- medium onion minced
- egg beaten
- brown sugar
- dry mustard
- half-and-half
- butter
- maple syrup
- whipped cream
- fruit
There is a category of cooking in almost every cuisine, “mother’s cooking”. It means something that’s simple, homely, filling, and invokes strong feelings of nostaliga. In Japanese this is called ofukuro no aji (mother’s flavor). Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother’s cooking.
This meat and potato dish only contains a small amount of meat, which is basically there for flavor rather than substance. This is quite typical of Japanese cooking. Traditionally, this is eaten with plain rice, but if the idea of potatoes and rice is sort of overwhelming to you, reduce the amount of soy sauce in the stewing liquid to make it less salty.
- dark sesame oil
- medium onion
- small piece fresh ginger
- dashi soup stock
- mirin
- chopped green onions for garnish
So delicious! You can also add: onions
- cooked rice
- chopped ham
- Oil for cooking
- Salt and pepper
- Tbs. dry mustard powder reconstituted with enough water to make a paste
- tahini oil
- dark sesame oil
- Tbs. rice vinegar or cider vinegar
- Tbs. soy sauce
- Optional: 1 scrambled egg
- Fillings of your choice
- Seaweed
- skim or lowfat milk or plain soymilk
- sugar or honey
- baking soda
- chopped walnuts