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Archive for September, 2008


Really easy way to stretch 200g of ground beef without losing too much protein, and cutting fat and cholesterol. It might seem strange to add tofu to your hamburg steak, but it makes the meat much more moist and tender.

Ingredients

  • 200g ground beef
  • 1/4 cup carrots, diced into small cubes
  • 1/4 cup onions, diced
  • 1/4 cup potatoes, diced
  • 120g silken tofu
  • 2 tbsp dashi, mentsuyu or soy sauce
  • 1 tsp garlic powder
  • .5tsp white pepper
  • 2 tsp canola or olive oil

    1. Combine carrots, onions and potatoes with 1 tsp of canola or olive oil in a small pan on medium heat. Cook for 3-5 minutes, stirring occasionally until potatoes are tender. Remove from heat and set aside to cool.
    2. Combine tofu, ground beef, dashi, white pepper, and garlic powder in a medium bowl, and mix well.
    3. Add vegetables, and stir well. Divide into 4 portions and shape into patties.
    4. Heat oil in pan on medium, and fry each patty well on each side, flipping occasionally until medium brown.
    5. Remove from heat.
    Enjoy as is with a fresh salad, or as a burger on some whole wheat buns.
    For even lower fat burgers, you can substitute lean ground turkey.
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In most cases, I actually don’t particularly enjoy fish and chips. I’ve had too many soggy, greasy, flavorless fish and chip experiences not to be a little wary. That being said, grilling the flake (a kind of shark meat, not cod!) with a garlic infused crust and serving it with fresh hot chips makes all the difference. The flake fillet is just slightly crisp on the outside, and really tender on the inside, and the fresh thick cut chips are great with a side of sweet chili sauce and sour cream.

Queen Victoria Market @ Melbourne, Australia

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I’m chasing the last weeks of summer, and went to my neighborhood soft serve shack for something to beat the heat.  I’ll admit it, I am a lover of the strange and fascinating flavors of Japanese soft cream (soft serve ice cream) in all it’s various forms. I’ve had a rainbow of flavors from the conventional matcha and strawberry to the not so common black sesame and miso, but the picture of this light green ice cream confused me. Who in the world would make soft serve flavored like edamame (soy beans), or more specifically, zunda づんだ, the paste made from mashed edamame?  Obviously there is an audience for this particular flavor group, along with the squid ink, wasabi, and soy sauce ice cream lovers out there.

The verdict? Zunda soft serve is good. Amazingly good. This is what all good soy beans dream of becoming when they grow up. The flavor is like the sweetest sugar snap peas you’ve ever had with a light creamy texture. Really refreshing and interesting to eat.

Soft Cream Shack@ Manriki Park, Yamanashi, Japan

How has your summer ice cream been?

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