Matt Cooking Stuff, Recipes

Maple Sage Pork, Stuffed Apples, Creamed Spinach, and Sweet Potato Carrot Soup

This was my mom’s birthday dinner. And before you think, “Oh, that’s so nice you cooked for you mom,” I should tell you her birthday was three months ago in August. But we still tried to make it special. Everything I made was from Cooking Light and all very good, except the spinach was a little lame in my opinion. It was good, but not great. This is probably my favorite pork tenderloin recipe I’ve tried so far too. So good, and soooo easy.

RECIPES:

Maple Sage Pork

Savory Baked Apples

Carrot and Sweet Potato Soup

Creamed Spinach with Mushrooms

 

Matt Cooking Stuff, Recipes

Pumpkin Pie Oatmeal

With Aya’s maternity leave over, she’s back at work and wanting to do everything possible to keep her milk supply up. Which includes eating tons and tons of oatmeal. She’s never been a huge fan of oatmeal, so she researched a lot of different recipes to keep it interesting. Apple cinnamon, peanut butter and jelly, and this one; pumpkin pie! We’ve all been enjoying this one.

RECIPES:

Pumpkin Pie Oatmeal

Matt Cooking Stuff, Recipes

Apple Cider Bread

This has two cups of cider, two apples, and two sticks of butter in it, making it a very moist and delicious bread. The crunchy cinnamon and sugar topping made it extra special.

This recipe made two loaves of bread. It looked gorgeous coming out of the oven, but after a few minutes, the round puffy top got a little flat. But that didn’t change the flavor or the texture. I baked this for 53 minutes.

RECIPES:

Apple Cider Bread

 

Matt Cooking Stuff, Recipes

Custard Pudding (カスタード・プリン)

Aya has found memories of her mom making this pudding when she would stay home sick from school. While her mom was here visiting she gave us a lesson on how to make. It’s pretty much the same thing as the flan, crème caramel. Aya said this custard pudding is extremely common in Japan.

400 ml whole milk
4 large eggs
100g (1/2 cup) sugar
1~2 drops of vanilla extract
2 tsp rum
<Caramel sauce>
4 Tbp sugar
1 Tbp water
2 Tbp hot water

  1. To make the caramel sauce, boil the sugar and water together in a small sauce pan and brown the sugar. Add the hot water, stir, and turn off the heat. While it’s still hot, pour about 1tsp each into the pudding molds.
  2. Beat the eggs and sugar together.
  3. Slowly add warm milk to the above and add vanilla extract and rum once the sugar has completed melted.
  4. Run the milk and egg mixture through a strainer to remove the bubbles.
  5. Gently pour the milk and egg mixture into pudding molds.
  6. In a 9×13 cake pan, fill boiling water half way and gently place the pudding molds inside.
  7. Bake in oven at 425 for 20 minutes.
Matt Cooking Stuff, Recipes

Miso Glazed Tilapia

(I can never get fish to photograph to well. It tastes much better than it looks)

I found this recipe on the internet. I’m not sure I prepared the glaze correctly, but we did enjoy the flavor. The saltiness of the miso balanced out the citrus from the zest. As the instructions read on the blog, I just smothered the marinade on top and baked instead of doing the cheesecloth method. This was easy to do and I just  scraped off some of the marinade so it wouldn’t be too strong.

I served this with gyozas, seaweed salad, and rice. I was surprised how quickly I threw this together.

RECIPES:

Miso Glazed Tilapia