vegetables – At Home With Theresa

Takuan (Japanese Pickled Daikon Radish)

February 27, 2023February 27, 2023Theresa Pizarro2 Comments

Takuan is pickled radish commonly seen garnishing Japanese meals. It’s the bright yellow, crunchy, sweet, salty tsukemono (Japanese pickle) that is accompanying most bento, in sushi rolls, or even just on top of plain freshly cooked rice.

The bright yellow color is traditionally from turmeric, but commercially produced takuan gets its neon yellow color from food coloring.

I usually just buy takuan from Tokyo Central or Mitsuwa but I had been super busy lately that I just didn’t want to drive the 20 miles or so to get one.

I happen to have all the ingredients for a quick daikon pickle so I decided that I’ll make it one day after work and let it sit in the fridge, picking out a piece whenever I want to eat some.

The first time I tried to make takuan, I dried the daikon first before pickling but that was too much work and didn’t turn out quite as I wanted it to.

This recipe just involves salting the sliced daikon, rinsing and squeezing it of excess water, then placing it in a jar with the sugar/vinegar mixture. That’s it!!!

A note though that if you let this sit for a couple of days or so, it tastes so much better! I try to do double or triple the recipe so that I’ll have enough to last that long! 😊

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Ingredients:

1 firm daikon radish (about 1 pound)

1 tablespoon sea salt

1/3 cup rice vinegar

1/2 cup sugar

2 – 3 drops of yellow gel food coloring (or 1 teaspoon turmeric powder)

Procedure:

1. Peel the daikon and slice into about 1/4 to 1/3 inch rounds. Place in a small bowl.

2. Sprinkle with salt and set aside for at least a couple of hours on the counter.

3. Meanwhile, place the vinegar, sugar, and food color in a small saucepan and bring to a boil.

4. Remove from heat and stir until sugar dissolves completely. Set aside to cool.

5. Rinse and squeeze the excess water from the radish and place into a canning jar.

6. Pour the cooled vinegar solution in the jar and cover.

7. Refrigerate for at least 2-3 days before serving for the best flavor.

8. Enjoy!!!

Green Olive and Almond Tapenade

January 4, 2023January 2, 2023Theresa PizarroLeave a comment

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We had the 2021-2022 season’s last MLSNext game in Temecula, California yesterday so after the game ended, we ventured back to one of our favorite places to go whenever we are in the area: Downtown Temecula!

We love eating at Mad Madeleine’s Grill, checking out Old Town Sweet shop, Temecula Valley Cheese company, the antique stores that dot the street, the Lavender Company, and the Temecula Olive Oil Company.

There are numerous other bars and drinking spots that line the main street, wine tasting booths and local breweries, so there’s something for basically everyone.

Yesterday, I saw a small jar of Green olive and almond tapenade at the Olive oil store and it got me curious as I had been preparing and devouring a lot of charcuterie boards quite often lately.

I was going to buy a few items but the lines were just too long, and I think they were rearranging the store as a few employees were by the entrance and talking about where to put the ladder…which was at the time smack in the middle if the store…🤷‍♀️

So I made a mental note of it and somehow just never forgot about it.

Everything fell into place this morning as I went to the grocery store and somehow passed by the olives! Got a can of green olives and hoped it’s all I will need. Will have to improvise otherwise!

I made it quite thick and “scoopable”, but feel free to thin it out with more olive oil if you prefer a thinner consistency.

Serve with crackers, bread, veggies, or thin out with more olive oil to use to top pasta, pork chops, mushrooms…use your imagination! I bake bread regularly and I think I can roll the dough up with some of this spread in between for a delicious olive tepenade loaf!

Ingredients:

1/4 cup toasted almonds
1 (6 oz.) can Green Ripe olives, drained
1/4 cup chopped celery stalks
1 tablespoon chopped fresh flat-leaf parsley
1-2 cloves garlic, smashed
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/4 tsp freshly ground pepper
1/2 teaspoon smoked sea salt
2 – 4 tablespoons extra virgin olive oil

Procedure:

1. In the bowl of a small food processor, finely chop the almonds. I used my kitchen aid 3.5 cup food processor and it worked perfectly with the amount of ingredients.

2. Add the rest of the ingredients except the olive oil.

3. Process until finely chopped and throughly blended.

4. Pour in enough olive oil to loosen up the mixture and pulse for a couple of seconds more.

4. Transfer to a serving bowl or a jar with a lid if serving later.

5. Serve at room temperature. Enjoy!!

Draft originally written 05/22/2022.

Pumpkin Bread

October 8, 2022August 24, 2023Theresa PizarroLeave a comment

I love Fall! It gets a bit cooler here in Southern California during the last few months of the year (specially at night!) and it’s the perfect time for everything pumpkin, apples, soups, stews, and chili!

Starting September, I start baking a little more and definitely crave something that is “warmer” than a Banana Bread with Chocolate Chips that we usually have – https://athomewiththeresa.com/2020/08/06/banana-bread-2/

So here is the recipe that I made to look like my favorite Starbucks Pumpkin Bread. I usually buy a slice or two when we are on the road and stop by Starbucks. I like it as the seeds on top gives it another layer of texture and the bread itself is moist and flavorful. And totally perfect with coffee!

As I was trying to figure the ingredients while eating one, I can definitely taste the cloves over any other spices. So, even though I give you a range to use half the amount, I always make it with the full 2 teaspoon of cloves.

This is the very reason I make my own food, because I can tailor it to how I like it. I also happen to like pepitas so I just covered the top of the batter with pumpkin seeds until I do not see the batter anymore. You can definitely use less, or omit it completely if you do not like it.

This recipe uses oil instead of butter as I always have enough oil in the pantry, but sometimes just a pat of butter in the fridge. It is also so that the pumpkin and the flavor of the spices shine through.

I hope you like this recipe as much as my family does. It makes 2 big loaves so that you have enough to share with those near and dear. Happy Fall my dears!!

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Ingredients:

1 1/2 cups white sugar
1 cup packed dark brown sugar
1 cup vegetable oil
4 eggs, beaten
1 (15 oz) can pure pureed pumpkin
2/3 cup water
3 1/2 cups flour
2 teaspoon baking soda
1 1/2 teaspoon salt
1 – 2 teaspoon ground cloves
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/3 – 1/2 cup whole Pepitas (green pumpkin seeds)

Procedure:

1. Preheat oven to 350F. Line 2 big loaf pans with parchment paper. Set aside.

2. In a large bowl combine white sugar,

3. Brown sugar,

4. oil,

5. eggs,

6. pureed pumpkin,

7. and water.

8. Stir together until combined.

9. In a medium bowl, whisk together flour,

10. baking soda,

11. salt,

12. ground cloves,

13. pumpkin pie spice,

14. and ground nutmeg.

15. Stir together using a wire whisk to mix evenly.

16. Pour dry mixture into wet mixture and stir together. Stir just until everything is mixed together. Do not over mix.

17. Divide batter evenly into prepared loaf pans.

18. Sprinkle whole pepitas (green pumpkin seeds) over the top of batter. I like to use a lot – enough to cover the top completely.

19. Bake at 350F for about an hour, or until a skewer inserted in the center of the loaf comes out clean.

20. Cool completely on a wire rack before slicing.

21. Slice thickly and enjoy! 🍂🍁 🎃

Chicken Posole

March 8, 2022March 8, 2022Theresa Pizarro2 Comments

Posole is a classic Mexican dish that combines hominy (alkali-treated dried corn) and chicken or pork and cooks all day. In our short cut version, we will use an electric pressure cooker, an Instant Pot, to speed up the cooking time, so you can have this delicious, healthy soup anytime you feel like it!

Follow the recipe at least once, and try it as is. I promise you won’t be disappointed. I make this soup/stew dish often when the weather gets a bit chilly for me and my family.

It’s been hot one week and cold the next here in Southern California, so I make this on particularly chilly nights to enjoy after my son and husband comes home from soccer practice. I hope you enjoy this recipe as much we do!

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Ingredients:

2 pounds boneless, skinless chicken breasts

salt and pepper

2 tablespoons extra virgin olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

1 small jalapeño chile, seeds removed and finely chopped

1 teaspoon dried oregano, crumbled

1 teaspoon ground cumin

1 can (25 oz./780 g) hominy, drained and rinsed

4 cups chicken broth

6 tomatillos, husks removed, rinsed and coarsely chopped

Juice of 1 big lime

Toppings: Crumbled queso fresco, chopped fresh cilantro, avocado slices, and lime wedges

Procedure:

1. Season the chicken breasts generously on both sides with salt and pepper.

2. Set your Instant Pot to “sauté,” and drizzle in the olive oil. Sear the chicken on both sides until golden brown, about 4 – 5 minutes per side. Transfer the chicken to a dish.

3. Add the onion to the Instant Pot and cook, stirring occasionally, until tender and translucent. Add the garlic, chile, oregano, cumin, a pinch of salt and pepper and cook for a couple of minutes.

4. Add the hominy, chicken broth and tomatillos to the pot and stir to combine. Return the chicken to the pot.

5. Cover the pot with the lid, and turn the valve to “sealing.” Set it to cook at high pressure for 20 minutes.

6. When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and transfer the chicken to a large bowl.

7. Shred the chicken into bite-size pieces. Return the chicken to the pot, add the lime juice and stir to mix. Adjust seasonings as needed.

8. Ladle the soup into individual bowls. Top with queso fresco, cilantro, avocado and lime wedges, and serve immediately. Serves 6 to 8.

Tonkatsu (Breaded, Fried Pork Chops)

September 20, 2021December 25, 2021Theresa PizarroLeave a comment

My all time favorite dish!

Call it whatever you want, schnitzel, milanesa, katsu…I always go with what I called it growing up-TONKATSU. And it has to be pork chops! Chicken is only acceptable to me when I have no other choice. 😊

Served with very thinly sliced cabbage, freshly cooked white, sticky rice, and of course the essential Bulldog sauce (no, it is NOT made with bulldogs!), I am a happy camper! I can really eat this everyday and I won’t get tired if it!

My mom, being Japanese, used to make this when we were little. It is definitely a comfort food for me and my family. My son actually loves this as much as do so even if I try to avoid serving fried dishes, I do oblige and make this once in a while. I always top the cabbage with Kewpie mayo too!

Of course, this is also the perfect “milanesa” to top my Peruvian Tallarin Verde. But more about that in my later article!

You’ll need pork chops. As much as you like!

I marinate them in lemon juice and fish sauce if I have time. Equal parts of lemon juice and fish sauce will make your pork chops taste really good, not fishy at all! Leave them in your refrigerator, covered, for a few hours, ideally overnight.

If you’re pressed for time, just salt and pepper them. It’ll taste good too!

You’ll also need flour. I start with about a cup of flour in a plate, and mix in a pinch or two of salt and pepper. This will be your first coating on the pork chops.

Next, you’ll need an egg or two mixed with 1-2 tablespoons of water. Beat that well in another plate. This is your second coating.

Panko. Japanese bread crumbs. This will turn your pork chops into Tonkatsu.

Grab a bag, open, and pour some into a clean plate. A third plate. One for the flour mixture, one for the egg mixture, and one for the panko. Yup, this is your final coating before frying. 😋

Step 1: place a pork chop into the flour mixture, lightly press down on it to coat with flour,

Step 2: Turn over and coat the other side well.

Step 3: transfer to the egg mixture, coat well.

Step 4: turn pork over to coat the other side too.

Step 5: move on to the panko, coating one side thoroughly,

Step 6: turn over and press pork onto the panko to coat the other side. Repeat with remaining pork chops.

Step 7: heat a good amount of canola oil in a fry pan over medium heat.

Step 8: When hot, slide a couple of pork chops in. Let cook for about 3-4 minutes.

Step 9: Carefully turn over to cook the other side. I find this is easiest done with a metal kitchen tong.

Step 10: cook the other side until golden snd meat is cooked through.

Step 11: carefully remove tonkatsu onto paper towel lined plate or wire rack.

Step 12: thinly slice a small head of cabbage. Rinse in cool water snd drain thoroughly.

Step 13: arrange tonkatsu, cabbage, and rice on s plate.

Step 14: serve with Bulldog sauce snd Kewpie mayo! Enjoy!!!

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Spicy Eggplant

July 5, 2021July 2, 2021Theresa Pizarro2 Comments

Spicy Eggplant…this is one of my favorite dishes to order when eating out at an Asian restaurant. Of course with COVID-19 I had been cooking almost all of our meals at home for over a year.

Most of the meals I like to eat are easily made at home so I just had to recreate this recipe too as I have been craving spicy, salty, sweet foods lately. Must be because we are in this pandemic longer than anyone thought we would. This dish checks all the boxes – spicy, sweet, and salty – truly delicious with plain steamed rice. As a bonus, you get your veggie serving in there too!

You can make this vegetarian by cooking it as it is but my boys like meat and frowns if they cannot find meat in their plate so I did add a couple of handfuls of chopped meat in there. You can also make it spicier buy adding more chili paste. As always, feel free to tailor my recipes to your tastes!

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For the Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon plain white vinegar
1 tablespoon brown sugar
1 teaspoon chili paste (sambal oelek)
1/2 teaspoon ground bean sauce (or hoisin sauce)
1/2 teaspoon sesame oil

To finish cooking:
1 tablespoon canola oil
1 pound eggplant, peeled, cut into 1-inch cubes
1 teaspoon garlic, minced
1 tablespoon cornstarch
2 tablespoons water

*I added about 200 grams chopped pork to this recipe when I was taking photos of it for this article. You can leave it out if you want, but it sure makes it taste better!*

1. Prepare the sauce by combining all the ingredients in a small bowl and mixing well. Set aside.

2. Heat oil in a wok to 350 degrees F.

3. Add the diced eggplant and cook, stirring once, for about one minute. Remove the eggplant with a slotted spoon and set on paper toweling to drain.

4. Remove all but about a teaspoon of oil from the wok. Turn the heat to high and add the garlic.

5. Add the chopped pork and let it brown for a few minutes.

6. Carefully pour in the sauce.

7. Let the sauce come to a simmer for 30 seconds.

8. Add the eggplant back to the wok and cook for 10-15 seconds while stirring.

9. Combine the cornstarch,

10. and water to make a smooth paste.

11. Stir it into the eggplant mixture.

12. Keep stirring until it thickens.

13. Let it come to a boil and simmer for 2-3 minutes.

14. Serve hot with lots of steamed white rice.

15. Enjoy!

Trader Joe’s Thai Style Yellow Curry Sauce

April 19, 2021April 19, 2021Theresa Pizarro2 Comments

I love the convenience of bottled simmer sauces that are becoming available at the grocery stores. They are truly life savers for when you come home late from work and need something on the dinner table real quick. The trick is finding out which ones you like, which means trying out a few brands.

I’ve always been lucky with almost anything I get at Trader Joe’s. They’re reasonably priced and always delicious, but sometimes you get hooked but you can never get it again. I had some favorite cheeses and sauces that was not available anymore when I came back for more. Sad.

So if I see something I want to try, I usually buy a couple to start with. They do have expiration dates so I cannot really get a dozen or so as we will get tired of it if I cook it too often. 😊

So…this is my most recent find!

I’ll cook this with some cut up chicken, garlic, onions, carrots, potatoes, zucchini, mushrooms, and a couple of bell peppers from the garden.

You can definitely eyeball the amounts and adjust anything to your taste.

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Begin by preparing all of your ingredients. I used the following:

1-2 tablespoons oil

3 garlic cloves, peeled and minced

1 onion, peeled and diced

1 pound of chicken breast, cubed

1 big potato, peeled and diced

1 carrot, peeled and diced

1 zucchini, trimmed and cut into half moons

A handful of mushrooms, chopped

1 red bell pepper, diced

1 bottle of Trader Joe’s Yellow Curry Sauce

Water

Freshly cooked rice and chopped cilantro, for serving

1. Heat oil in a saucepan. Sauté garlic and onions until lightly browned and fragrant, about 5 minutes.

2. Add the chicken and cook until lightly browned. Next add the potatoes and carrots. Stir and cook for a few minutes.

3. Add the zucchini, mushrooms, and bell pepper.

4. Pour the curry sauce over. Fill the bottle halfway with water, cover and shake to get every last bit of the delicious sauce, open the bottle then pour contents into the pan.

5. Stir the mixture and cover with a lid. Lower heat to medium low and simmer until chicken and vegetables are done, around 10-20 minutes.

6. Serve over freshly cooked, hot rice. Top with chopped cilantro. Enjoy!

Moo Goo Gai Pan

March 31, 2021April 19, 2021Theresa PizarroLeave a comment

Here is a quick and easy version of a staple Chinese restaurant take out!

Once in a while I’d crave Chinese food really bad. Most good restaurants are not close to where I live so it’ll be about a 20-30 mile drive to get to one and I’m too lazy to drive out to hunt them down. So I made this using an older cookbook I saw at the library a while back.

The cooking process takes no time at all so make sure to prep everything in the beginning (chop, dice, mince…)and have it all ready to go.

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