Green Edamame & Peas Hummus

Recipe from Pick-Up-Limes

Makes 2 small jam jars

Ingredients for making hummus:

1. 1 cup (150 g) frozen edamame
2. 1 cup (130 g) frozen peas
2. 3 TBS cup water
3. Juice of 1/2 lemon
4. 3 TBS (30 ml) tahini (I like to make this myself)
5. 1 TBS (15 ml) olive oil
6. 2 cloves garlic
7. Pinch of salt

For cooking edaamane:
1. 1 litre of water for every 100 g of dried chickpeas

Directions:

1. Bring to boil a pot of water. Add edamame and peas and, or according to package instructions, then drain.

2. Discard water and let cool and immediately run cold water to help the food retain its green color.

3. Place all ingredients in a food processor or high power blend and blend on high for 1 minute. Stop to scrape down the sides as needed. Blend once more until it becomes as creamy as you'd like it, stopping to scrape down the sides as needed. I start with using the dessert setting, and use the tamper to scrap off the side. When the dessert program is done, I give it another cycle using the speed dial. I start with Speed 1, and gradually move to Speed 2 and Speed 3 and blend for another 45 seconds.

4. Taste and adjust with more tahini or more lemon juice.

5. Serve and enjoy :-)

Storage:

Can be kept for 5 days in an air-tight container.

Additional information:

I really like the recipes from Pick up Limes. I tried out this hummus recipe, and it's perfect.

References:

https://www.pickuplimes.com/single-post/2019/02/17/Green-Pea-Edamame-Mint-Hummus

Bring to boil a pot of water. Add 1 cup of edamame

Add 1 cup of frozen green peas.

Cover and boil for 2-3 minutes. 

Turn off heat and drain.

Cool with cool water immediately.

 Add the edamame and peas into the blender.

Add 1 tablespoon of olive oil.

Add 3 tablespoon of tahini.

Add 2 cloves of garlic.

Squeeze in the juice of 1/2 lemon.

Add 1/2 teaspoon of salt.

Add 3 tablespoon of water.

Now it's ready to blend.

Blend on high for 45 seconds to 1 minute...

 Now it's done :-)

Enjoy it as spread on sandwich or...

as a dipping sauce to carrot sticks :-)

Day 7: Baby's First Food - The Precious Peas/Ærter/豌豆[wān dòu]

I introduced the peas to Baby FECS today. Seemed like she preferred broccoli to peas though. It could also be that she was too tired today, as I introduced this food late in the day, although she still ate the full saucer. Although t is recommended that new food should be introduced in the early part of the day, I never could get it all ready, and always ended up feeding my baby at dinner time. Well, life is not perfect, and things don't fit so beautifully together, but she survived. 

I also didn't manage to make any food for her yesterday. When the two boys (Daddy FECS and Little FECS) are home, one should think that I would get more help, and thus more things done. The reality is that I always become less efficient. Thankfully, a ripe avocado came to my rescue :-) 

I noticed that she is getting more hungry now, and my breast milk does not seem to satisfy, even though I have now increased the frequency of nursing - to the point of tiring myself out. So after more than a week of food-sampling, it looks like solid is more seriously needed now (Have to say, the Danish health nurse is right). So now I have to take the job of making baby food more seriously and plan it into my daily life now :-(

I made a cup and froze the rest in the freezer.

If you wish to see how I prepared peas, click here.

Here is a picture of her today :-)

30 October 2016 (5M7D)

White Bean & Sausage Soup Stew in Pumpkin

A simpler recipe adapted from Martha Stewart's White Bean and Sausage Stew in Pumpkin Bowl

Serves 4

Preparation & Cooking Time: 2.5 hours

Ingredients:
1. 1 Hokkaido pumpkin
2. 1/2 TBS olive oil
3. 1/4 cup white beans
4. 1 large onion chopped
5. 1 bay leave
6. 1 cup water or chicken stock
7. 3-4 sausages
8. 2 TBS cooking oil
9. 1 clove garlic minced
10. 1 leek - white portion sliced thinly crosswise
11. 1 large carrots chopped crosswise and halfed
12. 1 celery chopped crosswise
13. 1 large potato cut into bite-sized cubes
14. 1 handful of oyster mushrooms sliced
15. 1/4 cup frozen peas
16. 1 cup fresh milk (3.5% fat)
17. 1/8 cup flour
18. 1 TBS cream (9% fat - kaffefløde) (optional)
19. Salt & pepper to taste

Directions:
1. Cook white beans with water or chicken stock, bay leave and onion. I cook using the pressure-cooker for 15 minutes when it reaches steam.

2. Pre-heat oven to 170 degree celsius.

3. Cut out top of pumpkin with a hole big enough to ladle soup into it. Remove pulp.

4. Rub inside of the pumpkin with olive oil, salt and pepper.

5. Place the pumpkin and its top on an oven-proof dish and bake for 25 minutes. Remove top and set aside.

6. Turn the pumpkin bowl up-side-down and bake for another 25 minutes. Set aside to cool down.

7. Heat wok with 1/2 TBS cooking oil and fry sausages 3-4 minutes on each side on moderate heat. Cut into bite-size and set aside.

8. Heat wok with 11/2 TBS cooking oil and fry garlic until golden on high heat.

9. Add carrots and celery fry until golden.

10. Add leeks and saute under moderate heat (no. 7.5 on my stove).

11. Add in mushroom and fry until fragrant.

12. Add potatoes, sausages and white beans including the liquid from cooking the white beans and simmer until moderate heat until the potatoes are cooked.

13. Add flour, stir and mix well.

14. Reduce heat to medium (no. 4.5 on my stove), add milk and simmer for 15 minutes until the stew is thick.

15. Add frozen green peas and stir for 1 minute.

16. Ladle stew into pumpkin bowl and bake for 10 minutes until stew is absorbed into the pumpkin bowl. (You will still have half of the portion remaining in the pot, which can be refilled into the púmpkin bowl).

17. Garnish with pumpkin top and serve.

Tips:
Serve with stone age bread cut into bite-size and toasted in the oven.

Additional Information:
Our love affair with pumpkin continues... Just love pumpkins - they are so cute and so tasty. I made this dish together with J for dinner this evening. J was very excited and he helped me to peel the potato. J and Daddy liked this soup stew. I will make it again. You can do completely away with the cream, and it will still taste good.

References:
http://www.marthastewart.com/338277/white-bean-and-sausage-stew-in-pumpkin-b

The top is now eaten, tasted caramel and very sweet.

Left-over, all combined with pumpkin and the stew gets and orange color

 

Chawanmushi Japanese Steam Egg Custard

Serves 4

Preparation & Cook Time: 45 minutes

Ingredients:

1. 3 eggs (approx. 250ml)
2. 500ml water
3. 12 pieces of bite size chicken breast
4. 4 shitake mushrooms cut into 4 slices each
5. 4 shrimps
6. 12 pieces of carrots diced (Optional)
7. A handful of green peas (Optional)
8. 12 goji berries (optional)
9. A handful chopped spring onions for garnish
10. 3 tsp soya sauce
11. 1 tsp mirin or rice wine (optional)
12. 1/2 stp corn starch
13. Salt & pepper

Directions:

1. Marinade chicken with 1 tsp soya sauce, corn starch and some pepper.
2. Bring to boil a pot of water with approx. 1 inch of water for steaming egg.
3. Beat eggs, add 2 tsp soya sauce, 1 tsp mirin, 1 tsp salt and water.
4. In 4 teacups, add 3 carrots, 3 pieces of chicken, 1 shrimp, 4 slices of shitake mushroom, a handful of green peas and 3 goji berries into each teacup.
5. Cover each teacup with aluminum foil.
6. Place on a stand in the pot of boiling water, cover and steam for 15 minutes on medium-low heat (no. 4.5 on my stove).

7. You can check done-ness by sticking a tooth-pick into it. If it does not stick to the tooth-pick, it is done.

8. Garnish with spring onion and serve.

Video Demonstration:

https://www.youtube.com/watch?v=pUm1zM_IetM

https://www.youtube.com/watch?v=g3HzuEQpyX0

Additional Information:

You can add any filings you wish, or leave it out altogether. It will still taste good. To achieve the smooth texture, it is important that you do not add too little or too much water, and do not steam it over high steam. The lower the heat, the smoother the texture. You can use any kind of mushrooms. I like to use shimeji mushrooms, but I ran out of it today, so I used dried shitake mushrooms instead.

References:

http://www.japanesecooking101.com/chawanmushi/

Marinade chicken with 1 tsp soya sauce and some pepper.

 Prepare all the ingredients and bring to boil a pot of water for steaming

While waiting for the water to boil, beat eggs, add 2 tsp soya sauce, 1 tsp mirin, 1 tsp salt and water

  

Add 3 pieces of chicken into each teacup

Add 1 shrimp into each teacup

Add 4 slices of shitake mushrooms into each teacup

Add 3 pieces of carrots into each teacup

Add green peas into each teacup

Pour in egg mixture and add 3 goji berries into each teacup

Cover each teacup with aluminum foil

Place on a stand in a pot of boiling water

Cover, reduce to medium-low heat (no. 4.5 on my stove) and steam for 15 minutes

Garnish with spring onion and serve