Fancy Somen

Having a reflective moment this Memorial Day and sending out love and peace.  Also remembering my dad's war stories and my mom's delicious food. They both loved somen.  I’m going to have to go to the Asian Market soon and pick up all the fixings.  Chef Azuki made this beautiful display for her Memorial Day BBQ.  

Fancy Somen

¼ cup Memmi (Soup Base)

1 cup water

Somen noodles – 1 package

2 Egg

1/2 pkge Imitation Crab

1 Cucumber

1/2 can Spam

2 stalks Green onions

Nori

Directions:

1.     Prepare the sauce by  mixing ¼ cup Memmi and 1 cup water together. 

2.     Chill the sauce in the refrigerator

3.     Prepare somen noodles according to the package

4.     When finished rinse and cool.  You can add ice to it if the weather is scorching.

5.     Prepare scrambled eggs and slice thinly

6.     Shred imitation crab

7.     Julliene cucumber

8.     Cut Spam into matchstick size

9.     Slice Green Onions

10. Put cool noodles in a platter

11. Decorate with Scrambled eggs, imitation crab, cucumber, spam and green onions.

12. Thinly slice nori with scissors to garnish on top

What an artful display!  It's almost hard to scoop out to eat.  But it's so good you just have to dig in and grab some in a bowl.  Then add the sauce to it.  It really cools you off on a hot day!  If you need more soup base just double the sauce recipe.  

BeaNspirations:  Honor and remember those that have come before us.

Strawberry Spinach Salad

Happy Monday!  Chef Azuki went to the Strawberry Festival in Oxnard this weekend and brought me yummy strawberries.  We decided to make a lovely salad using some of the fruit.  The wizard went to work creating her magic.  Wow, what a delicious and refreshing salad!   Thank you so much Chef Azuki for all the strawberries and for creating another inspired creation.

Strawberry Spinach Salad

1 8oz. bag of spinach

2 Tbsp strawberry jam

1 Tbsp rice vinegar

1 tsp lemon juice

1/2 tsp. sesame oil

3/4 tsp soy sauce

3/4 tsp. sugar
4 Tbsp. canola oil
Dash of pepper

6 giant strawberries

1/2 cup slivered almonds (optional)

1.  Place spinach in a bowl

2.  Whisk together strawberry jam, rice vinegar, lemon juice, sesame oil, soy sauce, sugar, canola
      oil and a dash of pepper

3.   Pour this dressing over the spinach and toss the salad 

4.  Gently toss in sliced strawberries and slivered almonds

I love salad and I love strawberries!  Chef Azuki's Strawberry Spinach Salad is above and beyond my regular iceberg salad with ranch.  See you all next week, I'm going back for seconds now!

BeaNspiration:  Use the season to inspire you to new heights!

Hawaiian Chicken

The weather here in Southern California is warm and wonderful.  First born Baby Bean is back for the summer from College.  I can't believe the time went by so fast.  Little BeaN is still in school for another month and thinks it's really unfair his older brother gets out so early.  Well maybe we'll have this wonderful Hawaiian Chicken for dinner so Little BeaN can think he's in Hawaii on vacation, then he can finish that homework! In fact, with all my boys under my roof tonight and Chef Azuki's recipe, it will be a special night!

Hawaiian Chicken

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


Oh, just reading the recipe is making me hungry.  Ready for my Hawaiian retreat tonight!  I may need to double the recipe tonight so I can linger in my imaginary Hawaiian vacation tomorrow for lunch with leftovers.

BeaNspirations:  Travel anywhere with your imagination!

Azuki Beans Tapioca Pudding

Good morning Monday!  Here’s a great warm or cold treat that can start you out to face your day.  It’s simple to make too, so the little BeaNs can make this for Mama on Mother’s Day. 

Azuki Beans Tapioca Pudding

3 Tbsp Minute Tapioca

2 3/4 Cup vanilla almond milk

1 egg

1 tsp. vanilla

½ cup canned, sweetened azuki beans

Directions:

1.  Put all ingredients in saucepan

2.  Soak for 5 min

3.  Heat up tapioca mixture

4.  Just before tapioca starts boiling add azuki beans

5.  Boil until it reaches full boil

6.  Take off heat

7.  Let cool and thicken

Scoop the delectable pudding in a bowl and slurp it down.  I loved this comforting pudding warm, but the leftovers were also delicious straight from the refrigerator.  It was thick and almost gelatin-like.  Yummy!

BeaNspirations:  Thank you to the firefighters who helped put out all the fires in Southern California last week!  We really appreciate all you do!