I know the picture of the meatball sub doesn’t look very appetizing, but they were really good. I would make less, but bigger, meatballs next time. The soup was very beety. I liked it, but I know some people have an aversion to beets. If you don’t like beets, you won’t like this. Ellie loved it though and had three bowls! I have to say it was a little stranger eating something that looked like a raspberry, but tasting warm beets instead. 
RECIPES:
I love butternut squash, so it’s hard for me to go wrong with a dish like this. Paired with a with a salad garnished with pears, blue cheese, and walnuts, and this was a solid weekday meal. Even with the added step of cubing and roasting the squash, this was really simple and quick to make. Great flavors and the blue cheese on top was a nice punch with the other flavors. I could see adding some bacon to this dish too.
Recipes:
This was easy and quick. I used regular canned tomatoes so I added my own spices. It called for turkey Italian sausage, but I just had regular on had. I also used frozen chopped spinach instead of fresh. I made a double batch so we could have leftovers too. This was fantastic! We both gave it 5 out of 5 stars and I’ve already made it more than once. I think it stands on it’s own as a main dish, but it’s make a great side serving too.
RECIPES:
This is a really easy lunch to throw together. I love noodles and so does Ellie so it’s a win win.
RECIPES:
Udon Noodles
Broth:
350ml water
2.5Tb soy sauce
1tsp mirin
1 tsp dashi no motto (It’s a powder to make Japanese broth. We got ours at a Japanese grocery store)
1/2tsp sugar
Add all ingredients and cook noodles in the broth. I garnished mine with chopped green onions. We bought frozen noodles from the Japanese grocery store, but you can also buy them uncooked. Uncooked noodles usually takes about 15 minutes to cook all the way through.
We had our friend Mike (my IT guy for this site) over to celebrate his birthday. We decided on a Japanese menu of oden, yaki soba, and gyoza. This was a big deal for me because I’d be cooking things that Aya has never made. But luckily what we picked is pretty simple.
Oden is a very traditional winter Japanese food which ingredients consist of hard boiled egg, konnyaku, daikon radish, and various processed fish cakes cooked slowly in a light soy flavored broth. Japanese Seven Elevens sell this instead of hot dogs. It’s also a very common bar food. To be honest, this is far from my favorite dish, but to me as an outsider, this tastes and smells like Japan.
Yakisoba is a stir-fry noodle dish with sauce that has many variations. Some with or without meat, and all kinds of vegetable variations. We used carrots, cabbage, onions, and pork. You can buy packages than come with sauce, or you can make your own.
RECIPES:
Oden
(Ingredients and quantity vary)
1 konnyaku
6 chikuwa (ground fish cake)
3 gobo maki (ground fish cake)
4 boiled eggs
1/2 medium size daikon radish in 1 inch slices
1 package of oden soup mix
This was easy. I bought a package that all I had to do was add water to make the broth. I boiled the eggs, sliced the daikon radishes, cut the fish cakes, tossed them all in the pot and let it cook on low for a few hours.
Yakisoba
3 packages of yakisoba cooked noodles (just follow the instructions on the package. Some noodles are already cooked and some you need to cook. The pack we used were already cooked)
3 carrots cut matchstick style
1/4 head of cabbage sliced
1 onion sliced
2 pork filets sliced thin lengthwise
Sauce (we tripled this for three servings, so adjust accordingly)
2Tbs Worcester sauce
2Tb tonnkatsu sauce
2 tsp oyster sauce
Saute pork, carrots, cabbage, and onions with a little oil. Set aside. Heat 1 table spoon of oil in pan on medium-high. Add noodles and cook for a few minutes. Turn heat to low and add vegetables and pork. Stir in sauce and serve. We served ours with a fried egg on top garnished with beni shoga (pickled ginger) and aonori (seaweed powder. It’s the Japanese equivalent of garnishing with parsley).
