commit: 5fee39bbddade06bc9314e6cd36b7641ef499613 parent 598701e3dba3510b672ede0f462d55eef1179e7a Author: Rekka <rekkabell@gmail.com> Date: Wed, 6 Nov 2019 12:47:15 -0500 Updated arame soba No more hijiki in recipeDiffstat:
6 files changed, 12 insertions(+), 13 deletions(-)
diff --git a/media/ingredients/arame.png b/media/ingredients/arame.png Binary files differ. diff --git a/media/recipes/hijiki.soba.2.jpg b/media/recipes/arame.soba.2.jpg Binary files differ. diff --git a/media/recipes/hijiki.soba.jpg b/media/recipes/arame.soba.jpg Binary files differ. diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl @@ -108,6 +108,8 @@ Radish ~ ALGEA FUNGI +Arame + & Arame is a species of kelp, of the Brown Algae, and is very popular in Japanese cuisine. It is indigenous to the temperate Pacific Ocean waters around Japan. Seaweed Mushroom Wakame diff --git a/scripts/database/pages.ndtl b/scripts/database/pages.ndtl @@ -73,10 +73,6 @@ NUTRITION & Have plant milk fortified with iodine (few do this though), use iodized salt or eat seaweed regularly. Although the amount of iodine in seaweed is variable. It may be better to take supplements. A quantity of 150 µg is recommended daily. & Iodine is necessary for healthy thyroid function which regulates metabolism. * Omega-3 - & - - - TOOLS BREF : Entering a store, with the goal of purchasing kitchenware can be a dizzying experience. There are many choices, but few are worth your money and attention. An ideal kitchen will have as few items as possible, be composed of things that make you happy and that you chose with purpose. With this in mind, for a tool to be awarded a place in your home, it needs to be effective and versatile. I made this list of notes on what to look for in a tool, based on experience and research: diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl @@ -22,7 +22,7 @@ Spicy stirfry chickpeas INST Marinade overnight - - Mix the marinade ingredients together, and add the {_2 cups_} of cooked {{chickpeas}} (or 19 oz can) and {_175g_} of {{tofu}}. Leave to marinate {#at least a few hours#}. {#Overnight#} is even better. + - Mix the marinade ingredients together, and add the {_2 cups_} of cooked {{chickpeas}} (or 19 oz can) and {_175g_} of cubed {{tofu}}. Leave to marinate {#at least a few hours#}. {#Overnight#} is even better. Preparation - Peel and slice {_3 cloves_} of {{garlic}} and {_equal amounts_} of {{ginger}} thinly, and chop the {_2_} {{scallions}} in a size matching their diameter. Cut {_1_} {{carrot}} (peel carrot) and {_1/2 cup's worth_} of {{red cabbage}} into bite-sized bits. Sauce @@ -36,7 +36,7 @@ Spicy stirfry chickpeas Main Chickpeas : 2 cups, fresh Carrots : 1 - Tofu : 1/2 block, firm (175g) + Tofu : 175g cubed, firm Red cabbage : 1/2 cup Scallions : 2 stalks Garlic : 3 cloves @@ -1751,21 +1751,22 @@ SALTED CARAMEL CAROB CHIP COOKIES Carob chips : 1/2 cup Fleur de sel : to taste -HIJIKI SOBA +ARAME SOBA DATE : 2015-12-12 TAGS pasta TIME : 40 - HIDE : yes SERV : 2 portions DESC & After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed. - % recipes/hijiki.soba.2.jpg + % recipes/arame.soba.2.jpg & While living in Tokyo, we spent many evenings at Saizeriya, a cheap Japanese food chain of family-style italian restaurants. I had my very first yoshoku-style (western style) pasta there. - & This is a relatively simple recipe, and uses all of my favorite Japanese condiments! If you've never had yoshoku pasta, i envy you. A world of creativity awaits! + & {*About arame*}: {{Arame}} is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. It can be reconstituted in about 5 minutes, and can be added to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A. + & NOTE: This recipe used to include {{hijiki}} seaweed, but because even small amounts can contain inorganic arsenic that exceeds the tolerable daily intake for this substance, I have decided to subsitute it for arame. It doesn't change the recipe much, and it is a healthier alternative. + INST Preparation - - Put {_2 tbsp_} of dried {{hijiki}} in a bowl and cover with a cup of {{water}}. Let re-hydrate for at least {#30 minutes#}, drain. + - Put {_handful_} of dried {{arame}} in a bowl and cover with a cup of {{water}}. Let re-hydrate for at least {#5 minutes#}, drain. - Bring a pot of {{water}} to a boil, add {_2 portions_} of soba({{buckwheat noodles}}) and give them a quick stir so they go underwater. Reduce heat to medium and cook for {#5 minutes#}. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and set aside. - Julienne {_1_} {{carrot}}, chop {_2 cloves_} of {{garlic}} and cut {_60g_} of {{tempeh}} into small cubes. I used {*noble bean*} original tempeh. Sauce @@ -1773,11 +1774,11 @@ HIJIKI SOBA Cook - Heat a pan with a drizzle of {{oil}} at medium heat and sautee the {{garlic}} for a minute until fragrant. Add the {{tempeh}} as well as the julienned {{carrot}} and cook for {#2-3 minutes#}. - Pour the sauce and cook for an additional {#5 minutes#} until the {{tempeh}} and {{carrots}} are cooked. - - Remove from heat and add the noodles, as well as the {{hijiki}}. Stir well and divide into 2 plates, season with some {{sichuan pepper}}. + - Remove from heat and add the noodles, as well as the {{arame}}. Stir well and divide into 2 plates, season with some {{sichuan pepper}}. INGR Main Buckwheat noodles : 2 portions - Dried hijiki : 2 tbsp + Arame : handful Carrots : 1 Garlic : 2 cloves Soy sauce : 2 tbsp