Jello Gummy Flowers

Gelatin, what an interesting concept!  Break apart some collagen protein, mix with water and create a colloid.  Not exactly solid, not exactly liquid...but a magical, jiggly substance.  Add some flavoring and you get a flavorful dessert.  Well, I've had soft jello for the achy tummy, finger jello for the outdoor picnic, but never have I had Jello Gummy Flowers.  The texture is softer than gummy candy and the flavor is jello-magnificent.  This latest cooking experiment by Chef Azuki and Little BeaN was a summer success!  It's amazing how altering the amount of gelatin or changing the technique, alters the consistency of this wonderful colloid!  

Jello Gummy Flowers

Ingredients:
3 oz. box of Lime Jello Powder
1/4 C of unflavored gelatin
1/3 C water
Petite jello molds

Directions:
1.  Pour water in a pot and add the gelatin and jello powder
2.  Heat on medium heat for about 3-5 minutes or
      stir until the jello and gelatin are completely dissolved
3.  Carefully pour the jello into a measuring cup
4.  Pour into the petite flower jello molds
5.  Put into the freezer for 10-15 minutes

And magically you have jello gummy flowers.  Then, watch them magically disappear!

BeaNspiration:  Everyday experiments are wonderfully inspiring!

Kinako Mochi

Do you remember the days when your mom would make you mochi and you'd dip it in sugar and shoyu and then kinako?  I remember those days with a tender heart and lots of warmth!  What could be better than that?  Maybe this...Homemade sweet mochi with kinako on it.  Some of you may wonder...what the heck is "kinako"?  Well for those of you who may not have "kinako" memories, kinako is roasted soy beans that are ground into flour.  It's got an interesting, hard to describe flavor.  It doesn't really taste like soy beans or "edamame" to me.  There's almost a peanut buttery flavor to it.  And when you mix kinako with this homemade sweet mochi, it's magic!

Kinako Mochi

Ingredients:
1 1/2 C mochiko ( sweet rice flour)
1/2 C sugar
1 2/3 C water
1/4 C kinako

Directions:
1.  Mix together mochiko, sugar and water
2.  Pour the mixture into 9 by 9 pan sprayed with non-stick spray
3.  Cover it with plastic wrap
4.  Microwave on medium high (50 % power) for 10 minutes
5.  Pour onto a cutting board floured with more mochiko
6.  Flour the mochiko
7.  Let cool, then cut into pieces and shape into balls
8.  Roll each piece in kinako

Now it's time to enjoy my favorite type of sweet mochi!  Leave it to Chef Azuki to send me down memory lane and sweeten my day!

BeaNspiration:  The melding of two can become one wonderful wonder!

Strawberry Smoothie with Boba

Chef Azuki's family went to an Asian Market and her boys discovered Boba (tapioca pearls) in a bag.  They wanted to try and make their own version of a Boba Drink.  They looked in the refrigerator and found 6 fresh strawberries.  They brought out the blender and this is what they came up with.....

Strawberry Smoothie with Boba

Ingredients for Boba:

2 c water

1/4 c boba

Directions:

1.  Place water in a saucepan and boil water on high

2.  Add boba to boiling water

3.  Stir gently until boba is plump

4.  Lower heat to medium and cover the pot for 5 minutes

5.  Drain water and cool down boba with cold water

6.  Add to smoothie

Ingredients for Smoothie:

1 c almond milk

1 c ice

6 fresh strawberries

2 T sugar

Directions:

1.  Place all ingredients into the blender
2.  Blend together until frothy

2.  Pour into a glass, add boba and enjoy!

This is a great way to spend quality time with your family and enjoy a refreshing beverage at the same time.

BeaNspiration:   Special moments in the kitchen can create wonderful memories!

California Shiso Poke Bowl

Our fishing husbands brought back some tuna.  Chef Azuki created another delicious recipe with her shiso plant.  If you're lucky to get some fresh caught tuna, here's a great dish to make.

California Shiso Poki Bowl

Ingredients:

1 C blue fin tuna (cubed)
1 cucumber (cubed
1/2 avocado (diced)
4 shiso leaves ( thinly sliced)
2 T shoyu
1 tsp sesame oil
1/4 tsp crushed red pepper


Directions:
1.  Cube, dice and slice ingredients
2.  Place in a bowl with shoyu, oil and sprinkle on red pepper
3.  Toss it together


What a delicious, refreshing way to use your fresh caught tuna!  Pour the poke over hot rice and enjoy the refreshing flavors.

BeaNspiration:  Enjoy California magic everyday!