Pumpkin Miso Soup

     We are Chef Azuki and Blogger BeaN, two Japanese American moms.  We will take you through the year with recipes from our hearts.  The spirit of the seasons will be our guide on a a quest to use local produce in wonderful new recipes.  Our goal is to create unique flavors that blend memories from our childhood with the spirit that moves us.  But most importantly, we want to create delicious healthy meals that our kids and husbands will love.  So come and join us this year as we share recipes and look for the magic in every season.
     This Saturday, the harvest moon rises.  It's the moon that looks so large since it rises as the sun sets.  It tugs at our hearts and encourages us to harvest our summer bounty.  This is the same moon that our ancestors, the farmers and fishermen, were looking at.  The big moon smiles down at us, as we pull up the last of the zucchini and make a recipe that tastes of fall, mixed with a little Japanese flair.

Chef Azuki's *JA3G Soup
Pumkin Miso Soup

14.5 oz. can of Chicken Broth
15 oz. can of pumpkin
1 C water
2 Tbsp White Miso
1/8-1/4  tsp pepper
2 potatoes diced
8 peeled baby carrots or 1 large carrot diced
1 medium zucchini diced

Directions:
Get out your soup pot and mix Chicken Broth, pumpkin, water, and pepper together.  When the soup begins to boil, add the white miso paste.  Stir it in until it melts completely.  Add the diced vegetables and return to boiling.  Cover and lower heat to a simmer until the vegetable are tender.

     Now it is time to savor your Pumpkin Miso Soup brimming with autumn's magic and enjoy the sunset and the moonrise.  It's great on it's own or have it as a compliment to some broiled fish, rice and light cabbage coleslaw.

     Thank you for this wonderful soup, thank you for our ancestors, thank you to the farmers and fishermen, thank you to the earth and...
                        **"Itadakimasu" - "I humbly receive this wonderful food," now let's eat!

*JA3G stands for Japanese American 3rd generation
**Itadakimasu - A Japanese word that is said before meals to express gratitude for the meal

Azuki Power Bean Salad

Last Days of Summer

As summer

sends it's last sizzle 

before fading from view,

Autumn grabs colors

and spreads its wings

towards you

     This Saturday, September 22, we are officially into fall.  Re-energize for back to school, back to the gym, back to the office, or even back to the golf course with Azuki Power Bean salad.  

Azuki  Power Bean Salad 

(taken from our book, Queen BeaN's A-Z Guide to Her Queendom)

1/4 C rice vinegar

1/4 C oil

1/4 C soy sauce

2 T sesame oil

2 T sugar

1/4 tsp pepper

1 bag spinach

1/2 C azuki bean (cooked, or your favorite canned cooked beans)

1 cooked breast of chicken shredded

2 stalks of green onion

Carrots shredded to garnish

     Prepare dressing by shaking together the first 6 ingredients.  Then layer the next four and gently toss with dressing.  Shred carrots over the top to make it look pretty.  

     This week, pack up the Azuki Power Bean Salad and head out to the beach or the park for one last fling with summer.  Then, keep your eyes open for autumn's magic!

I'm Starving Now Pizza

Good Morning Busy Parents!

     We are the Azuki BeaN Mamas, two moms trying to balance our lives with busy husbands, energetic kids and of course the family dog.  Sometimes with all the chaos, we wish someone would just tell us what to cook for dinner.   So we decided to start a food blog where parents can come once a week and pick up a recipe or at least stir their imagination so they can come up with their own fantastic meal plan. 

     Little BeaN, one of our sons, created this recipe when he needed an afternoon snack…NOW!

Little BeaN’s “I’M STARVING NOW!” Pizza

Ingredients:

1.     Lavash Bread (Flat Bread)

2.    Your favorite bottled pasta sauce

3.     Salami

4.     Shredded Mexican Blend Cheese or shredded Mozzarella Cheese

5.     Small pieces of left over cooked broccoli

6.     Olive Oil

7.     Dried Rosemary

Directions:

1.     Cut the Lavash Bread in half if using a small toaster oven

2.     Put bread on a piece of aluminum foil

3.     Put a small amount of sauce on the bread

4.     Sprinkle on cheese

5.     Lay down some broccoli pieces

6.     Drop on 8 salami slices

7.     Brush edges with olive oil

8.     Sprinkle some dried rosemary on the edges

9.     Put this delicious creation carefully in the toaster oven at 350 degrees

10. Leave in for 2-5 minutes or until cheese melts

11.  Notice the delicious aroma

12. Carefully remove from the oven, plate your pizza

13. “Ta-Da!”  Then like magic Little BeaN is chomping down his brain food as he’s thinking about starting that homework after he washes his dish!

     Doesn’t always work that easily but what the heck, we can always dream.

     Feel free to tweak out the recipe with whatever is in your refrigerator or pantry.  You and your little BeaNs are the ones that create the flavors you love!

     Have a terrific week.  See you next week with Recipe #2!