Go To Foods

As you can see, it’s harder for me to post these days.  Work is so busy and both kids have hit strange sleeping phases which pretty much eat up my whole evenings.  This too shall pass.

The direct result of this is that I end up cooking the same old standbys for dinner.  I’m not so creative in my cooking when I have exactly an hour from when I set foot in the house to when my kids will begin to melt-down without eating.  Especially when that hour is also time for keeping the almostthisclosetowalking baby off the stairs, out of the dog’s dishes and off of his sister’s hair (he has a hair fetish.  I have no idea why.  If he can pull hair he is the happiest child alive and he will go to great lengths (ha!) to reach any available hair).

My most recent go-to food is from a blog called Brave Tart.  It is written by a CIA trained pastry chef, Stella Parks, who lives in Kentucky and has her own restaurant.  Her desserts have won awards and she has a number of posts about re-creating those processed desserts of our childhoods- fruit roll ups, keebler fudge strips and nutter butters, to name a few.  She also has this dish which is so, so good.  I’ve made it about ten times in the last two months.  It’s quick, easy, healthy and delicious.  I could not recommended it more.

Oyakodon (as written by Brave Tart)

Ingredients

1 large onion

2 Tablespoons of oil (Brave Tart says to use a neutral flavored oil, I like sesame or peanut)

2 Tablespoons of sugar

1/4 cup soy sauce

1 1/2 cups chicken stock or broth (you could use vegetable or beef)

4 eggs

2-4 cups rice, cooked and hot (I use Jasmine)

Optional:

1 cup shredded (cooked) chicken or meat (this time around, I had none)

1-2 cups of vegetables (I used sugar snap peas and spinach because that’s what I had)

Directions

Peel and slice your onion.  Heat the oil on medium heat and let the onion get slightly golden- should take about 15 minutes.

photo 1

Wash and slice up your vegetables.

photo 2

Once your onions are golden (not browned), add your vegetables.  I didn’t add the spinach right away because it would have gotten too wilt-y.photo 3

Once your vegetables are tender, add the sugar, soy sauce, and broth.  You can add the meat here as well if you’re using it.

photo 4

Let this cook over medium heat for a few minutes.  I added my spinach at this point.

photo 5Let this cook until the spinach is wilty.

photo 1In a separate bowl, crack your eggs and whisk them together.  Pour them into your pan along the side and let them sit for about a  minute.  You can then start to scramble them into the broth.

photo 2Meanwhile, cook your rice.  I do it in my rice cooker.  I’ve also used day-old rice as well, heated up, and that’s been fine too.  Put some into a bowl.

photo 4With a slotted spoon, fish out the meat and vegetables and spoon them over the rice.  Pour the broth down the side of the bowl (in order to maintain the most clumpiness as possible).

photo 5It may not be that pretty but oh, it is just so delicious.  I may even make it tonight.

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