So, here's where the week stands. Fantasy update: we lost (again). And :( :( :( I'm slipping down the ranks. But, it's ok, it's ok, I'm trying to hold onto that positive thinking thing and singing that we'll get 'em next week song. At least, as Edlyn pointed out, Eli did show up this week, so that's progress. Now I just need the rest of my guys to play like the men I know they can and should be. Halloween's long gone and they're marking down that candy left and right. Get on those Reese's pumpkins now, guys! And I guess it's time to put away your costumes, or pass 'em on to your friends. I'm pretty sure I'm holding onto this year's costume because becoming Queen was all it's cracked up to be. If you really want to see our garb, scroll down to the end of the post, and get ready to LOL. Final update, Moses and I caught the spirograph bug and my brand new pen ran dry in one night because of it. Yes, we went to bed pretty late the other night and woke up to lots and lots AND LOTS of spiral covered papers. Also, I kinda feel like I've got a real gift here! :D :D :D
Gosh, I'm a barely over a paragraph deep and already realized I forgot something. It's COLD HERE!! Yup, LA got real cold real fast. We've got rain, snow, lightning, and a freeze watch in Southern California. And I broke out the sweats, broke out my sweaters and beanies, threw on a pair of socks, and even pulled out Vienna's sweaters. She pretty much hates me rn but I really don't care. These LA temps have made us weak, it's actually pretty cold, and V's little with short fur.
Anyway, we're celebrating the cooler temps (!!!!!) and getting mega cozy with this beef sukiyaki. It's another super simple recipe from my childhood but it's loaded with good stuff and you can honestly customize the crap out of it. Think of it as a yummy, soy-sugar based shabu shabu (hot pot) but with less liquid and more yum. Throw in all the veggies you love, or cut out the ones you hate (yes, I'm talking to you Court). It's totally your call. What I will tell you is that this recipe is another one of those recipes I almost feel guilty sharing, 'cuz it almost doesn't count as a recipe (it's soooo easy). However, here it is anyway. My mom used to make it with chicken or pork and often threw in ginger, garlic, and everything in between, so feel free to use this as a jumping off point and make this recipe yours. Cheers to a wonderful Wednesday and stay warm, everybody!
Serves 2 - 4
(recipe can easily be scaled up)
- 1 Tbsp. canola oil
- 12 oz. firm tofu, cubed (1-inch cubes)
- 1/2 c. soy sauce
- 1/4 c. mirin
- 1/4 c. dark brown sugar
- 1 c. water
- 1 lb. thinly sliced beef (can substitute pork or chicken, cut into bite size pieces)
- 8 oz. package shirataki noodles (konnyaku yam noodles), rinsed and drained
- 2-3 medium carrots, sliced into 1-inch pieces
- 1 bunch green onions, sliced into 1-inch pieces
- 6 - 8 shiitake mushrooms, stems removed, cut in half or scored if desired
- 3.5 oz. enoki mushroom, trimmed
- 1/2 Chinese cabbage, sliced into 1 1/2-inch pieces
- 1 handful bean sprouts
- 1 handful of shungiku (chrysanthemum greens) or mizuna (mustard greens) or spinach, torn into 2-inch pieces
- Shallow cast iron pot/wok
- Measuring cups and spoons
- Sharp knife
- Wooden spoon
- Heat oil in a shallow cast-iron or ceramic pot/wok at medium-high heat. Add tofu, and cook until lightly browned on all sides, around 2 minutes on each side. Remove from pan and set aside.
- Combine soy sauce, mirin, dark brown sugar, and water in the same pan, heating at medium-high heat, and bring to a boil. Add the beef and cook for 1 minute. Add the shirataki noodles and cook for one more minute. Add the carrots, mushrooms, tofu, green onions, cabbage, and bean sprouts, and return mixture to a boil. Cook for 5-7 minutes. Add the shungiku/mizuna/spinach and cook for one more minute.
- Give everything a quick toss and serve and enjoy!
Note: A trip to your favorite Asian grocer may be in order here, but I'm fairly confident Whole Foods stocks shirataki noodles, so if anything, I'd start there.