Roasted Brussels Sprouts

Fall is here! Today I went shopping at one of my favorite stores, and they were selling Fresh Brussels Sprouts!  I was so excited to serve this to my family tonight.

Roasted Brussels Sprouts

Ingredients:

1 stalk of fresh brussels sprouts

Organic olive oil

Garlic Salt

Directions:

Preheat oven at 350 degrees

Wash off stalk of brussels sprouts

Pat dry

Place in large roasting pan

Drizzle on the organic olive oil

Sprinkle on garlic salt

Place in oven for 30-40 min

Put on a platter and enjoy!

I let my family cut off the ones they want to eat with a butter knife.  Yummy and tender!

BeaNspiration:

Enjoy the moments with your family.  Memories will be created!

Happy Halloween Pumpkin Vegetable Platter

Boo! Did I scare you? The Azuki BeaN mamas have been away from our weekly post due to many planning and marketing sessions!  In the meantime...join the Halloween spirit and try this party tray! I'll guarantee that you will be the talk of the party!

Pumpkin Vegetable Platter

Ingredients:

Small Pumpkin cleaned out and carved with a funny (I'm sick look) face

Guacamole

Hummus

Variety of Vegetables

Directions:

Place a carved Pumpkin on a tray

Put a small cup or bowl inside and fill it with hummus (representing the brain)

Spread guacamole so it looks like it is coming out of the Jack o lantern's  (pumpkin's) mouth

Surround the vegetables on the platter

Not a pretty sight, but creative!

BeaNspiration:

Share your creative spirit this Halloween and have a "Boo" ti full weekend!

Spicy Garlic Edamame

Oh No!  I need a quick appetizer recipe pronto!  Lucky thing I have the Azuki BeaN Mamas blog as my go to recipe source.  Tonight I'll

make Spicy Garlic Edamame in a jiffy and then tote it off wrapped in a furoshiki!  It really helps when I'm in a frenzy to have a game plan!

 

Spicy Garlic Edamame

Ingredients:
1 lb frozen edamame
3 garlic cloves peeled and crushed
1 T sesame oil
2 T soy sauce
1 tsp salt
1/4 tsp crushed red pepper


Directions
1.  Place edamame and 1/4 C water in  microwave safe bowl
2.  Microwave on high for 5 minutes or cook according to directions
3.  In a separate pan, saute garlic with sesame oil, soy sauce, salt and red pepper
4.  Add the edamame to pan and toss together
5.  Plate the edamame and serve

Everyone will love this!  Have it as a snack or serve as a side dish to your meal.
It'll disappear magically!

BeaNspiration:  Keep calm and remember...there's simple, easy delicious recipes on our blog!

How To Use Furoshiki #1

Hawaiian Chicken Wings

Summer is here! I love the beautiful weather we have been experiencing these past few days! The warm evenings make me feel like I am on vacation. Hawaii is one of my favorite places to visit.  The luau I went to a few years back had delicious chicken wings!  This recipe reminds me of that fun day and all the fond memories I had with my family.

Hawaiian Chicken Wings

Ingredients: 

1 dozen chicken wings

1 1/2 Cups BBQ sauce

1  20oz. can pinapple slices

1/2 Cup ginger salad dressing

2 Tbsp. soy sauce

1 tsp garlic powder

Directions:

1.  Preheat broiler

2.  Cut chicken wings in half and then cut off tips

3.  Marinate in BBQ sauce, juice of pineapple slices, ginger dressing, soy sauce, and garlic

     powder for 30 minutes.

4.  Boil for 30 minutes turning every 15 minutes

5.  Garnish with pineapple slices

BeaNspiration:  May your imagination take you to your favorite vacation place!

Asian Kale Salad with Pomegranate Dressing

My husband received some home grown kale yesterday from a wonderful friend of his.  How thoughtful of him to think of my husband and family!  I have a cousin visiting from Japan that loves to try new things so I decided to make a healthy salad.  Wait!  I have pomegranate juice in the back of my refrigerator!  I'll make a dressing out of that!

Asian Kale Salad 
with Pomegranate Dressing

Ingredients:
12 oz bag of broccoli slaw
3 C kale cut into small pieces (remove hard center part of leaf)
½ C Cashews chopped
½ C dried cranberries
1 C spicy sprouts


Dressing:
¼ C Pomegranate juice
2 Tbsp. Seasoned Rice Vinegar
2 tsp. sugar
1/2 tsp. sesame oil
Salt and pepper to taste

Directions:
1.  In a large bowl put in broccoli slaw, chopped kale, cashews and cranberries
2.  Prepare dressing by whisking together all the ingredients
3.  Pour dressing on the salad and toss
4.  Set for at least 1/2 hour in the refrigerator
5.  If you're making the salad the night before, leave out cashews until the next day

BeaNspiration:  Be thankful for the gifts you receive and share these gifts with your family and friends!

Strawberry Dango Bundt Cake

Bachan (Grandma) wanted me to make Dangos (fried donut like desserts), however I did not have enough oil to fry the dangos.  My strawberries were extremely ripe, but I did not want to waste them. Bachan would say in Japanese...Mottainai! (what a waste!).  I decided to tweak my dango recipe and bake a cake with strawberries.  Bachan loved it!  She said it had the texture and taste of a cake she had growing up.  And the smell of yumminess!

Strawberry Dango Bundt Cake

Ingredients:

2 c flour

1/2 c sugar

21/4 tsp baking powder

1/4 tsp salt

2 eggs

1/2 c milk

1/2 tsp vanilla

15 medium fresh strawberries (chopped)

Directions:

Mix all ingredients together in a bowl

Pour mixture in a greased bundt pan

Bake at 350 degrees for 25-30 min or when toothpick comes out clean

BeaNspiration:  The lesson of "mottainai" echoes from the past.  "No Mo' Mottainai" for me!