Category: Food and Drink

Food and Drink – General non-health related

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Let’s Make Our Homemade Meal Kits

Written 6/23/2024

Hello Dear Readers,

We initially subscribed to Hello Fresh Meal Preparation Kits, which cater to individuals with busy lifestyles seeking variety in their meals. My wife encouraged me to broaden my culinary skills beyond my limited set of recipes, which I tended to repeat. My wife thought I was ready to take on more recipes. This is one type of rehabilitation we implemented for my brain recovery. You see, cooking requires a lot of planning and coordinating.

My wife thought learning about portion control was the most valuable takeaway from using Hello Fresh. Despite our regular exercise routines, we found ourselves overeating. I am quite good at mindful eating, but sometimes, I also overeat. Given my dietary restrictions, I sometimes indulge in foods not typically on my list, like pasta, making portion management even more crucial.

What I appreciated about Hello Fresh was its straightforward recipes. My wife enjoyed tweaking these recipes, ensuring I always had something new to try. I’ve consistently found the recipes manageable and have never encountered any issues preparing them.

Sometimes, we feel the foods are salty. Please don’t take me wrong. Hello Fresh probably uses the recommended sodium in their meal kit. Since we have been on limited sodium intake for so long, we find many foods to be saltier than we were used to. 

Motivated by our experience, my wife aspired to create our own meal kits. We used approximately 6 months of Hello Fresh. My wife was learning from the kits. She said she is ready to create her own. She began by crafting her spice mixes, which were lower in salt or completely herb-based, avoiding excessive sodium. She also made substitutions to accommodate my kidney health or to use up leftovers, thus minimizing food waste. She started tracking any food waste to learn from previous oversights and improve our efficiency.

She took on the role of meal planner, preparing weekly kits each week and leaving a day to experiment with new recipes, hoping to expand our meal variety further.

We organized the meal kits using color-coded reusable plastic bags. My wife prepared all the seasonings on Saturdays, placing them in the bags along with the recipes and necessary ingredients.

Our first week of implementing our homemade meal kit system was a success. I measured out the spices, sauces, and seasoning mixes, all of which my wife had pre-made. The process required minimal effort on my part, and my wife was pleased with the meals produced and eager to continue this routine.

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A First Taste of Adventure: Discovering Bubble Tea

Written 4/23/2024

Hello Dear Readers,

Today, my wife and I are set to explore a new culinary delight: bubble tea. This drink is something neither of us had sampled before, and we decided it was high time we changed that.

A few weeks back, my wife burst into my room with a question that caught me off guard: “Have you ever tried bubble tea?” When I admitted my inexperience, she excitedly proclaimed, “Brian, we have to try bubble tea—it looks so yummy!” Curiously, although she had seen bubble tea before, her sudden urge to try it puzzled me. But before I could inquire further, she explained, “Brian, I watched someone enjoying it on YouTube, and the joy on her face was infectious. I just had to find out what was making her smile like that.”

Interestingly, she hadn’t even seen a bubble tea ad. My wife usually listens to YouTube in the background rather than watching any of the channels, so for her to watch someone actively enjoying their drink was unusual.

After her revelation, she got into planning mode. Planning is crucial for her, even something as simple as trying a new drink. She dove into researching and soon came back with options for three bubble tea shops, just in case one was closed.

Next, she had to sift through her busy schedule to find the right time for our bubble tea adventure. She’s been swamped with preparing corporate taxes and budgets these days, so her free time is precious. She believes in picking the perfect moment for new experiences, especially when they can offer a respite from her work stress. Sometimes, her meticulous planning reminds me of Steris from the “Mistborn 2nd Era” series—before going digital, she used to carry her hefty planner everywhere.

Today, she declared, was the ideal day for our bubble tea expedition. The timing felt right because we planned to travel to the Keys tomorrow. I was more than happy to accompany her. When she sets her mind on something, she follows through, and I must admit, my curiosity about this drink has grown. Bubble tea may become our next favorite treat.

In our shared quest for new experiences, these little adventures not only add a dash of excitement to our lives but also bring us closer together. The anticipation is palpable as we prepare to step out and taste our first bubble tea. These moments, filled with simple joys and discoveries, enrich our days and create cherished memories. Maybe it’s the thrill of the unknown or the delight in sharing these firsts with each other, but whatever the outcome, today promises to be a delightful exploration of flavor and fun.

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Tofu Adventures: From Taste Tests to Homemade Delights

Lately, I’ve had a strange craving for Okara, which is odd because it’s not something you typically find on the shelves here in North America. Okara is a byproduct of tofu production, which is a staple in Japan but seems to play hide and seek in my local stores!

Growing up in Japan, I ate a daily parade of tofu and Okara. It’s hard to recall a single day without them. However, things changed when I moved to Canada; my tofu escapades became infrequent visits to Chinatown. The tofu here had a different vibe—it just didn’t taste like the tofu I was used to back home. I later learned that it’s because they use a different coagulant here. As for Okara, it seemed to have vanished completely.

Fast forward to 2018, after relocating to Tennessee, we discovered a Korean grocery store a mere 20 minutes from our house. Tofu has improved its shelf life in the last decade, prompting us to buy it more often. Here’s the twist: my husband isn’t exactly the president of the tofu fan club—he claims it tastes like a sponge! To win him over, I introduced him to Ma Po Tofu; believe it or not, he liked it! Sadly, the quest for Okara still came up empty.

Okara isn’t just delicious—it’s packed with fiber and bioactive compounds, making it incredibly healthy. According to Healthline, adults under 50 should aim for 38 grams of fiber daily for men and 25 grams for women. Over 50? You’re looking at 30 grams for men and 21 grams for women. Plus, you can toss Okara into a variety of recipes, like using it as a burger filling—talk about a fiber-filled treat!

Okara offers more than just fiber. Science Direct tags it as a nutritional superstar, rich in protein, oils, and soluble and insoluble fibers—the health booster your wallet loves. Unable to find it locally, I decided it was time to get my hands dirty by making my own tofu from scratch!

The process of making tofu is akin to cheesemaking. You’ll need soybeans and a coagulant—choices range from Nigari and Gypsum to Lemon Juice and Vinegar. I prefer Nigari, which adds a slightly sweet taste to the tofu. However, it’s originally a salty byproduct containing magnesium chloride.

My tofu-making skills were supposed to be honed in a home economics class in Japan. Still, I missed that crucial lesson due to a competition. I have zero knowledge! Thankfully, I stumbled upon a fantastic YouTube tutorial by Food for Wellbeing Kawashima-ya. It was in English and used Nigari—perfect!

 

To make tofu, you’ll need:

  • 280g of Soybeans
  • 20ml of Nigari mixed with 50ml of lukewarm water
  • A blender
  • A straining cloth
  • A simple tofu press
  • A weight (a bottled water works just fine)

 

The process involves soaking the dry soybeans overnight, blending them with just enough water, and then heating the mixture before straining it to separate the milk for tofu and the Okara. Once heated, mix the soymilk with Nigari and let it sit, covered, on low heat. A simple tofu press and a water bottle for weight can give you that perfectly firm tofu.

Please check out the video for a more detailed walkthrough:Youtube Video on Tofu Making

Making my own tofu was thrilling, especially since it was my first experience. From this adventure, I produced about 400g of Okara. I made some Okara dishes with the Okara, half of which I shared with fellow Japanese friends. 

 

References

Food for Well beingKawashima-ya (Director). (2021, September 6). How to Make Tofu at Home | Easy Homemade Tofu with just Soybeans, Nigari, and Water. https://www.youtube.com/watch?v=ga37W4_zRfY

Soluble vs. Insoluble Fiber: What’s the Difference? (2017, August 22). Healthline. https://www.healthline.com/health/soluble-vs-insoluble-fiber

Okara—An overview | ScienceDirect Topics. (n.d.). Retrieved May 14, 2024, from https://www.sciencedirect.com/topics/food-science/okara

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Jam-packed Saturday: A Dash of Sweet, A Pinch of Spicy

It’s Saturday, and you know what that means—adventure time! After my usual morning sprint, scribbling in my journal, and wrestling with German verbs, we zoomed off to the farmer’s market at Frankly Factory. Though it’s only 8 AM, the place buzzes like a beehive with folks snagging the freshest local goodies. Our mission? A glorious bucket of strawberries. Yup, it’s jam-making day!

These strawberries are not just berries; they’re possibly the sweetest I’ve ever tasted. Making our own jam is the way to go because, honestly, who wants mystery ingredients in their jelly? Today’s spicy-sweet concoction requires about 1.5 pounds of crushed strawberries and, surprise—a half cup of jalapeño peppers. I couldn’t wait until I got home; I snuck a strawberry—super sweet!

With my trusty strawberry pit remover (a magical gift from my hubby a few years back), I prepped 4 cups of berries in no time. It’s a game-changer, making the task so much easier! Next up, I mixed in some sugar and let it work its magic to draw out the juicy goodness. Then came the jalapeños, which always make me sneeze my head off. To avoid a jalapeño chunk catastrophe, I blitzed them in the blender—no tears or sneezes!

Strawberries are low in pectin, so tossing in some high-pectin lemon helped set the jam just right. I’m not much for using commercial pectin. With the jam looking good, I sanitized some bottles (carefully—they’re hot!) and bottled up six little jars of my homemade delight.

Even after all that jamming, I still had over 2 pounds of strawberries left. I chopped them up, sealed them in bags, and prepped them for my next jam session. The rest? We’re munching on those sweet treats for the next few days.

What a sweet and spicy start to the weekend!

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A Culinary Adventure: From Chocolate Delights to Pumpkin Pie Pleasures

Written on February 25, 2024

Hello Dear Readers,

The essence of baking is akin to a thrilling adventure, where each attempt brings new insights, flavors, and, sometimes, the most delightful surprises. My recent foray into the world of desserts exemplifies this journey perfectly, starting with the festive celebration we hosted yesterday. The highlight was a Chocolate Raspberry Cake that became the star of the evening. Despite facing a minor hiccup with the ingredients – a shortage of eggs, to be precise – I decided to forge ahead, adjusting the recipe on the fly. The result? A cake that, albeit a tad denser and fudgier at its heart, was met with rounds of applause. It got me thinking: a bit more meringue might be the secret to achieving the perfect airy texture next time.

The cake’s frosting, however, was an outright triumph, needing no further tweaks. Its adaptability is its charm, and it quickly takes on new characters with the switch of jam flavors. This successful experiment left me buoyed and ready to tackle more culinary challenges.

Emboldened by yesterday’s success, today’s agenda includes baking a pumpkin pie, destined for a work potluck my wife is attending. My signature touch on these pies? A sprinkle of ground cloves over the unbaked pie for that extra layer of spice. However, today calls for a slight deviation. Drawing on a fascinating cultural insight shared by my wife – in Japan, ground cloves are reminiscent of standard stomach medicine, and thus, not everyone’s cup of tea – I’ve decided to opt for cinnamon instead. The goal is simple: to craft a Pumpkin Pie that resonates with her Japanese colleagues, offering them a slice that feels both familiar and exceptionally delightful.

This switch reminds us of flavors’ nuanced role in our lives, carrying the weight of memories, associations, and sometimes, even the power to transport us across borders. As I prepare the pie, I’m not just mixing ingredients; I’m weaving together a tapestry of tastes, hoping to create a culinary experience that transcends mere enjoyment and touches something more profound.

These baking episodes, with their trials, errors, and triumphs, are more than just moments in the kitchen; they’re a testament to the joy of experimenting, learning, and, most importantly, sharing. Whether it’s adjusting a recipe on the fly due to missing ingredients or tweaking flavors to honor cultural sensibilities, each dish tells a story. In this story, every ingredient, every flavor adjustment, and every shared slice is a character playing its part in the grand celebration of life’s simple pleasures.

So, here’s to the baking journey – a path filled with unexpected turns, delightful discoveries, and the warm glow of sharing. May every dish we create carry a piece of our heart, a dash of our creativity, and the sweet promise of bringing people together, one slice at a time.

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Embracing Winter’s Pause: My Life in Nashville

Written on January 20, 2024

Hello, my dear readers,

The past several days have unfolded in an unexpected calm, as a blanket of snow has enveloped Nashville, temporarily stopping my outdoor running routine. This unforeseen pause in my running regimen might seem like a setback, yet, remarkably, it hasn’t hindered the progression of my overall fitness journey. Indeed, despite the snow’s insistence on claiming my running days, I’ve found that the rest of my exercise routine has not just continued unabated but has thrived enough to prompt an exciting advancement: an increase in both weight and repetition in my workouts. This progression is a testament, I believe, to the strength I’ve managed to build up over time—a strength that now confidently warrants this next step in my fitness journey.

In tandem with the weather’s imposition on my physical activities, our household routines have also seen a minor disruption. This week, we opted to skip our usual Hello Fresh delivery, an adjustment that, while small, marks a slight deviation from our routine. My wife has contacted Hello Fresh, and we’re looking forward to resuming our shipments on Monday. It’s a minor hiccup in the grand scheme of things but indicative of the little ways in which this unexpected snowfall has nudged our lives off their usual tracks.

Navigating the roads has become a challenge in its own right. The sharp decrease in temperatures come nightfall, transforming them into treacherously slippery paths and rendering our car’s attempts to conquer the hills of Nashville futile. My wife has braved these conditions in the past few days, endeavoring to drive out, but to no avail. Yet, there’s a whisper of change in the air. The weekend promises a slight warmth, kindling hope that my running can resume on Monday. Should the weather remain stubborn, the forecast for Wednesday is promising, suggesting temperatures warm enough to thaw the lingering chill. It’s a waiting game, one played with the patience and optimism that soon, we will return to our normal rhythms.

This interlude, brought on by the snow, has been a period of reflection and slight adjustment. It’s a reminder of the ebb and flow of life, of the importance of flexibility and the ability to adapt to the unforeseen. While I keenly anticipate the return to my running trails and the normalcy of our daily routines, I also appreciate this momentary pause. It has offered me a chance to enjoy the progress I’ve made in other areas of my life, to savor the anticipation of resuming where I left off, and to plan for the warmth that will soon reclaim Nashville.

As I look forward to the days ahead, I’m reminded of the resilience and adaptability that life often requires of us. Whether adjusting exercise routines, managing household deliveries, or navigating wintry roads, each challenge presents an opportunity for growth and appreciation. And so, as we await the return of warmer days and smoother routines, let’s embrace the beauty and lessons this winter pause has to offer.

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Rehabilitation Through Culinary Arts: Brian’s Journey Back from a Stroke

In April 2015, Brian experienced a life-altering brain stroke that challenged his daily functioning and independence. Known for his culinary prowess rather than his musical talent, despite a brief flirtation with the flute during his high school years, Brian found himself at a crossroads during his recovery. His therapist suggested engaging in activities like playing an instrument as part of his rehabilitation. However, it was his passion for cooking, deeply rooted in his family’s tradition of excellence in the kitchen, that offered a more fitting path to recovery.

Before the stroke, Brian was a proficient cook and baker, delighting in the creation of dishes and baked goods. The stroke in April left him relearning basic skills by July of the same year, marking the beginning of his journey back to the kitchen. That summer, despite the challenges, he and his father baked a cake for my birthday. Although it didn’t quite achieve its intended shape, it was a significant milestone in Brian’s recovery.

In the initial years following his stroke, I was hesitant to let Brian cook unaided. The potential dangers posed by kitchen utensils and the risk of forgetting to turn off the oven were considerable concerns. Despite having an alarm system, the fear of an accident loomed large. Meanwhile, Brian watched me juggle household responsibilities and a full-time job, his sadness at the situation palpable.

Recognizing the importance of engaging Brian in activities he loved, I began to include him in cooking tasks. By 2017, he had regained enough confidence and skill to prepare simple dishes independently. We started with easy Chinese and Japanese recipes, and over time, Brian’s proficiency grew to the point where he could outdo me in dishes like Nanbanzuke and Ma Po Tofu.

Initially limited to a repertoire of four to five dishes, Brian’s culinary skills expanded with the introduction of Hello Fresh, which provided him with a variety of recipes and emphasized the importance of following instructions. His adventure in cooking and baking evolved further as he began to explore recipes from websites, eventually baking cakes that won the admiration of his family, especially his sister, an accomplished baker herself.

Brian’s recovery underscores the slow but rewarding process of rehabilitation from a brain stroke. Cooking and baking, activities deeply connected to his family and personal identity, became therapeutic outlets that facilitated his recovery. The journey was not just about regaining lost skills but also about rediscovering his self-reliance and the joy of contributing to family occasions through his culinary creations. Brian’s story is a testament to the power of passion and perseverance in overcoming the challenges posed by a stroke. It highlights the importance of a supportive family and the transformative potential of engaging in meaningful activities as part of the recovery process.

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Snowy Disruptions in Nashville: A Tale of Delayed Deliveries

Written on January 16, 2024

Hello Dear Readers,

Nashville has once again draped itself in a rare blanket of snow, continuing the trend we’ve noticed since relocating to Tennessee in 2018. While the snowfall itself is a manageable ordeal, the cascading effect on our routine deliveries has turned this week into a minor saga of inconvenience.

Our doorstep has seen a conspicuous absence of deliveries in the wake of the snow. Our anticipated Hello Fresh box, a cornerstone of our weekly meal planning, has yet to be found. Similarly, our water delivery has been paused, and the usual sight of the garbage truck trundling down the street has been notably missing. It’s a trifecta of disruption that, while not catastrophic, certainly tilts the scale towards annoyance.

Thankfully, foresight in water storage has us covered until the next delivery cycle, ensuring we won’t be parched for a while. And while the absence of our Hello Fresh shipment throws a wrench into our meal routine, it’s hardly a sentence to culinary monotony. We have enough provisions to pivot and adapt, albeit with a slight grumble over the inconvenience.

Introducing Hello Fresh into our household was a strategic move to alleviate the meal planning burden on my wife’s shoulders. With her schedule leaving little room for the weekly meal prep ritual, the service has been a boon, ensuring we have a clear plan and the necessary ingredients for each meal. The current pause, however, leaves us missing the predictability and convenience we’d come to appreciate.

An update from Hello Fresh on our delivery status would be welcome. However, I understand the unpredictability of weather-related delays. Patience will be our meal of choice until the situation clears. In the meantime, we’re far from a state of culinary despair. Our pantry and freezer are stocked with various dry goods, rice, and an assortment of frozen vegetables and meats—a testament to our preparedness for such interruptions.

While the absence of our scheduled deliveries demands a return to more traditional meal planning and preparation, it’s a manageable detour. The presence of staples like dried chickpeas ensures that our dinners may require a bit more creativity and effort in the coming days; the specter of hunger remains a distant concern.

Reflecting on the situation is a reminder of the small dependencies we develop on modern conveniences and the resilience required when those systems momentarily falter. Snow in Nashville, it seems, brings more than just a change in scenery—it brings a lesson in adaptability and patience seasoned with a dash of unexpected simplicity.

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A Culinary Saturday: Embracing the Bustle with Love and Food

Written on January 14, 2024

Hello Dear Readers,

Saturdays have transformed into the pinnacle of my weekly routine, bustling with culinary endeavors to fill our home with an abundance of nourishing meals. This particular Saturday unfurls with a promise of busyness, as I’ve dedicated myself to a series of cooking tasks. My mission? To ensure my wife is well-stocked with delectable options for lunches and breakfasts in the week ahead.

Once my morning rituals are behind me, I’ll dive into the art of crafting guacamole, a vibrant start to my culinary marathon. Next on my agenda is the replenishment of my wife’s beloved breakfast burritos stash, followed by the preparation of salmon nanbanzuke. This Southern Japanese delicacy, featuring succulent salmon amidst tangy pickled vegetables, marks a novel addition to our weekly meal repertoire, despite being a dish I’ve mastered over numerous occasions, thanks to my wife’s teaching.

Cooking, for me, is not just a household chore; it’s a therapeutic journey. It’s about the rhythm and flow of processes: selecting ingredients, meticulous preparation, cooking itself, and the unavoidable cleanup that accompanies a small kitchen like ours. In such confined spaces, multitasking becomes necessary, with dish cleaning interwoven seamlessly into the cooking process.

This week’s introduction of nanbanzuke* to our meal plan is a testament to our adventurous culinary spirit, spurred by my wife’s occasional trips to her office. It’s essential for me that she has access to homemade, comforting meals during her workdays, a small but meaningful gesture of care.

Today, however, is not just another Saturday. It carries a sense of personal achievement as I’ve hit a new milestone in my fitness journey. The weights I’ve been lifting have seen an increase, a challenge that felt daunting yet achievable—a sweet spot that signals growth and resilience. This physical accomplishment mirrors the effort and love I pour into our meals, a balance between nurturing the body and the soul.

In essence, my Saturdays are more than just the busiest day of the week; they reflect love, dedication, and joy in the simple act of cooking. Whether whipping up a batch of breakfast burritos, delicately balancing the flavors of nanbanzuke, or pushing my physical limits, each task is imbued with a sense of purpose and fulfillment. This is how I choose to support and care for my wife, ensuring she steps into each week with the comfort of home-cooked meals and knowing that every dish is prepared with love.

 

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Exploring the Delicious World of Nanbanzuke: A Japanese Delight with European Roots

RE: A Culinary Saturday: Embracing the Bustle with Love and Food

My husband wrote about Nanbanzuke, and now I want to write a blog about it.

Nanbanzuke, a dish celebrated in my hometown in the southern regions of Japan, carries a rich history that traces back to the Muromachi Period (1336AD-1392AD). Though it’s widely believed that the concept of Nanbanzuke arrived in Japan from Spain or Portugal around the 15th to 16th centuries, its essence has been deeply rooted in Japanese culinary tradition ever since. Initially inspired by Escabeche, a European dish of marinated fish or meat cooked in an acidic sauce with spices, Nanbanzuke has evolved to suit the Japanese palate.

The term ‘Nanban’ referred to Europeans during that era, highlighting the influence of European technology and culinary practices in Japan, particularly in Kyushu Island. Japanese adaptations of European dishes, like Nanbanzuke, reflect cultural integration and showcase local innovation in culinary arts.

Nanbanzuke, especially popular in the hot and humid summers of my small hometown, is cherished for its ability to prolong the shelf life of food, thanks to the vinegar in its marinade. While the local favorite is Chicken Nanbanzuke, I prefer using salmon, offering a delightful twist to this traditional dish.

Here’s how to create Salmon Nanbanzuke, a dish that marries the robust flavors of Japan with the zesty charm of European cuisine:

 

****

Ingredients:

Salmon (1 lb)

1 carrot

1 bell pepper

½ red onion (sweet or yellow onions are also suitable)

1 TBSP olive oil

2 TBSP cornstarch (adjustable to preference)

2 TBSP potato flour (adjustable to preference)

Seasoning of choice (e.g., Slap Ya Mama)

 

For the Pickled Sauce:

1 Cup Dashi (Japanese soup stock, available at oriental stores)

2 TBSP Soy Sauce

3 TBSP sugar (adjust according to taste; I use a bit more than my parents did. Brian likes a bit sweeter)

½ tsp salt

Sliced dry Japanese chili for an extra kick

 

Preparation Steps:

Prep the Salmon: Cut the salmon fillet into bite-sized pieces for easy eating.

Coat the Salmon: In a bag, combine 1 TBSP olive oil, cornstarch, and potato flour. Add the salmon pieces and shake well to coat evenly.

Cook the Salmon: Though traditionally fried, use an air fryer at 400°F for about 10 minutes for a healthier option. This method ensures a crispy finish with less oil.

Prepare the Vegetables: Shred the carrot, bell pepper, and red onion, which allows the vegetables to blend seamlessly with the pickled sauce.

Simmer the Sauce: Bring the pickled sauce ingredients to a boil in a pot, ensuring the sugar dissolves completely.

Combine and Marinate: Layer the cooked salmon and vegetables in a glass container and pour the hot sauce over them. Seal and refrigerate.

Serve Chilled: The flavors of Nanbanzuke intensify overnight. It’s best enjoyed the next day and can last for a few days when refrigerated.

Salmon Nanbanzuke is a testament to the beautiful blend of cultures and the versatility of Japanese cuisine. This dish pays homage to its European roots and celebrates the unique adaptation that makes it distinctly Japanese. Whether you’re a fan of traditional recipes or enjoy experimenting with flavors, this dish will surely delight your palate and introduce you to a world where culinary traditions merge seamlessly.