Tuesday, May 24, 2011
Several Christmases ago a friend got us a popcorn popper with a jar of kernels. I have only used it a few times. So yesterday after talking with my coworker who went to watch a movie by himself, that he was happy with his soda and popcorn, I started thinking about making popcorn. So last night after I making dinner (Honey Ginger Glazed Mahi Mahi, recipe to come in a later post), I went on working on my peanut butter popcorn, it was soooo delicious, I couldn't even stop eating it! Good thing I only made a small batch to test...
1/8 cup of kernels
1/4 cup of Honey
1/8 cup of Sugar
1/4 cup of Peanut Butter (crunchy or creamy)
1 tsp vanilla
1) In a sauce pan, heat honey, sugar, peanut butter, and vanilla together until well mix.
2) Pop the popcorn, let cool, then place in ziplog bag, picking out the unpopped kernels.
3) Pour in peanut butter mixture into the bag and shake and move the bag until the popcorns are evenly coated with the peanut butter mixture.
4) Optional: Drop the coated popcorn in a single layer on a cookie sheet until cool, OR place in preheated 250 degrees oven for an hour (take out every 15 min to stir the content) then let it cool completely.
The last step is to make your popcorn crunchy, but trust me, it doesn't need to because it was still good soggy!!
I haven't had bento pictures lately because I have been lazy. But summer is coming around the corner and that means I have to make bentos for lil P for his summer fun!! Won't be as cute this year though because he's already 10 and might not like the cute stuff anymore.....
On another note regarding summer, I find this DIY Address Book very useful. What a way for your child to keep in touch with his/her friends over the summer right?
Wednesday, May 11, 2011
It's been awhile...I have been busy but didn't stop cooking! Today's feature recipe is Tofu Poke.
1 block of Deep Fried Tofu (Atsuage), 1.5 oz cubed
half small onion, thinly sliced with length about 1" to 1.5"
1 tbs shoyu
1 tbs sesame oil
2 tsp hawaiian salt
dash of chili pepper
dash of Furikake (optional)
Toss all ingredients in a bowl and mix well, refrigerate for half an hour before serving. I like to keep this simple but you can also add limu (a type of seaweed often found in fish poke), cubes of kamaboko, and tobbiko if you wish.
For today's lunch, I have packed myself lemon pork tenderloin over rice, along with another container of grapes and orange slices. Placing this on "What's for Lunch Wednesday"!
Hawaii has been hitting with flash flood last week and this week. I haven't seen the sun until today! I snapped a picture of the water falls coming down mountain while we were driving home last night...there are 3 in this picture, it's too bad I couldn't get a better picture but they are just beautiful to see in person!!
Monday, May 2, 2011
Congratulations jay*elle!! You have won my prize pack from my 100th Post Giveaway!! Please contact me for details!!
There is really no Chicken Dinner recipe today. Instead, it will be
Shoyu Hot Dogs20 hot dogs
drizzle of oil1 1/2 cup of shoyu
1 cup of sugar
1 cup of water
1 tbsp ginger (minced)
1) Cut hot dogs into bite size (1 hot dog can be cut into 4-6 pieces).
2) In a pot on medium high heat, cook hot dogs with oil for 5 minutes.
3) Pour in shoyu, sugar, and water and let it boil, about 3-5 minutes.
4) Reduce heat, add in minced ginger, and let simmer for another 3-5 minutes.
5) Place hotdogs and its sauce in a bowl, serve it with a spoon, family style!
So easy but yet so delicious! This is perfect for a kids potluck! I made it this past weekend for an after sports snack dish, along with a pan of fried rice. I didn't get to take a picture of my work...And they vanished before my eyes!!