Vegetable Mochi Soup

Want a simple, yet healthy meal?  Yesterday, I put together some fresh vegetables and added pieces of plain mochi to make an incredibly healthy, yet quick and easy soup.

Vegetable Mochi Soup

4 cups chicken broth (or vegetable broth)
1 bunch broccoli
1 zucchini
1/2 cup sliced carrot
Pinch of Rosemary
3 Tbsp of fresh herbs, such as parsley, cilantro, and basil. The more herbs, the better!
2 or 3 slivers of ginger (to your taste)
3-4 mochi (see note below)
1 Tbsp green onions (garnish)

1.  Boil chicken broth
2. Add sliced ginger, sliced carrots, rosemary, and mochi.  Boil only 3-4 minutes until soft.
3. Toss in broccoli, zucchini, and fresh herbs and cook for only 1-2 minutes in broth.
4.  The mochi should be soft, while the vegetables bright green and still slightly crisp to avoid depleting nutrients. 

Note:  For those of you confused about where to get plain, instant mochi, try any local Asian grocery store or places such as Don Quijote, Marukai, or Pacific Market to name a few for those of you in Hawaii.  I like the round, instant mochi because it is easy to cook and to eat, while I also prefer a certain brand.  However, you may have other preferences, so take a look and choose the one that fits you best.

Any questions? I hope you enjoy this simple, healthy recipe.

Microwave Coconut Mochi

Mochi, a traditional Japanese dessert, is a rice treat I have enjoyed since childhood.  The traditional method of making mochi can be tedious, but nowadays there are other options such as baked, steamed, or microwaveable mochi.

Tonight, I made Coconut Mochi using my Hawaii's Best Mochi Recipes by Jean Watanabe Hee.  By far, this is one of the easiest recipes for mochi, while it is also tasty, especially when eaten warm.  For those of you who want a quick, coconut mochi treat, I would highly recommend this recipe. 

Coconut Mochi

2 Cups Mochiko Flour
1 Can Coconut Milk (13.5-oz)
3/4 Cup granulated sugar
1/2 Teaspoon Vanilla
Katakuriko (Potato Starch) for sprinkling

So how do you make Coconut Mochi? Easy!

1. Mix all the ingredients together, except for the katakuriko (potato starch).  Stir until smooth.

2. Pour mixture into a greased, glass dish.  I used butter to grease the dish and an 8x8 glass dish.

3. Microwave on medium-high for 10 minutes.  I used 70% to bake my mochi and it turned out great.

4. Let it sit for a few minutes in the glass dish.  Then, dust cutting board with katakuriko. 

5. Place mochi on cutting board with katakurko.  Lightly dust all over mochi.

6. Cut into pieces.  Enjoy!

A Healthy Appetizer - Spicy Edamame

Recently, I had a small gathering at my home for my online business.  I prepared a number of appetizers, while we ate pizza and hot wings for dinner.

One of the appetizers I made is Spicy Edamame (Soy Beans) adapted from "Hawaii's Best Quick and Easy Recipes" by Jean Watanabe Hee.  It's SUPER fast to make spicy edamame and very, very easy too. 

 

 

1 pound frozen edamame

3 cloves garlic, minced

1 - 2 thai chili peppers, minced

Salt to taste

 

Although I enjoy the recipe featured in the book, I find that it's better to only lighly coat the edamame with salt, even if you enjoy salty foods.  I've never heard of a "Hawaiian Chili Pepper" either and I live here.  Instead, when I make Spicy Edamame, I chop 2 thai chili peppers and only use about a spoonful of salt or at least enough to lightly coat the edamame.  I also increase the amount of garlic to add extra flavor. 

If edamame is an unusual food to you, maybe you'll learn to enjoy it seasoned.  There are a lot of benefits in soy and it's a healthy snack too.

I am definitely looking for more edamame recipes and would love to know how they make it at the store.

Broccoli Salad

Last night, I wanted to make a side dish to complement the curry I made.  Vegetable side dishes are a necessity. 

I rely on my handy recipe book to help me come up with great ideas for dinner.  Here's another winner salad.  It's actually very easy to make and once you get the hang of it, you won't even need to look at your recipe book.  Broccoli salad is featured in "Hawaii's Best Quick and Easy Recipes" (pg. 30) from Jean Watanabe Hee.  The version below is a slight adaptation to it.

Broccoli Salad

2 stalks broccoli, cut into bite-sized pieces (raw and blanched depending on your preference)
1 lb. imitation crab, shredded
Best Foods Mayonnaise (to coat/for blending)
Salt and pepper to taste

Mix all ingredients together and refrigerate  until cool.

Personally, I'm not a big fan of mayonnaise, although at times it's a necessity.  However, there are a lot of people who like mayonnaise and are particular about the type one uses.  In my family, everyone prefers Best Foods mayonnaise. 

Instead of adding 5-6 oz. of crab in the original recipe, I added 1 lb.  Who doesn't love crab?  I also took a huge bunch of broccoli and cut it into smaller, more edible pieces.  I should have blanched it, but I left it raw.  I guess there's always next time.

Then, I coated the broccoli salad with just enough mayonnaise.  I didn't want a creamy salad or one that didn't have any at all, so I only added enough to coat the salad and it tasted great.

Broccoli salad is a good pot luck item or a side dish to complement a meal when you have guests.  That way, you don't end up eating it yourself with all that mayonnaise.  It may be tasty, but it's better to share among friends, so everyone can enjoy it.

A Hawaii Favorite: Kamaboko Crab Dip

If you love seafood, you'll absolutely love this recipe.  It's a classic recipe from Hawaii, one that is perfect for any party. 

I found the original recipe in "Hawaii's Best - Quick and Easy Recipes "  by author Jean Hee.  It's a popular dip in Hawaii and one hard to resist. 

I will begin to feature more recipes from Hawaii, which I made a folder for under "Hawaii Food Favorites."  I hope you enjoy it.

Kamaboko and Crab Dip

1 (6 oz) Kamaboko (fish cake)
1 (8 oz) package of imitation crab meat
3 green onion, chopped
1/2 cup mayonaise
1/2 cup sour cream

1. Chop the kamaboko (fish cake) and imitation crab meat.  Then, combine with green onions,   mayonaise, and sour cream.

2. Mix ingredients together

3. Refrigerate for 30 minutes.

Personally, I prefer less of a creamy texture, so I reduced the amount of mayonaise and sour cream by 1/2 cup.  Next time, I'll add only 1/4 a cup.  It's still creamy and tasty, but with less fat.  I also increased the amount of green onions.  I'd recommend shredding, then cutting the crab into smaller pieces.  It will make it easier to eat.

I love kamaboko and crab dip! I know you will too.

Updated Oct 2015 (adapted from Hawaii's Best Quick and Easy Recipes by Jean Watanabe Hee)