Oil Containers

Does anybody else not like these hard-to-grab containers?  ☹️

Chicken Enchilada Casserole

I searched online for recipes to make use of the rest of the Costco chicken that we got.  I chose the chicken enchilada casserole recipe from the Simple Joy website.

This is my modified version.  It's topped with olives, salsa, sour cream, taco sauce and cilantro.

1 package of small corn tortillas (12)

3 cups cheese

Enchilada Sauce

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

15 oz. can enchilada sauce

Sautee the onions and garlic in olive oil.  Add canned enchilada sauce.

Chicken layer

3 cups shredded chicken

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup diced green chiles

1/2 can (15 oz.) kidney beans, drained

1/2 cup prepared enchilada sauce

Combine ingredients for chicken layer.

Pour 1/2 cup of prepared enchilada sauce into 9 x 13 pan.

Dip 6 tortillas in the sauce and line pan.

Layer half of chicken mixture.

Sprinkle 1 cup of cheese.

Dip 6 tortillas in sauce and layer.

Add remaining chicken mixture.

Add remaining enchilada sauce.

Sprinkle 2 cups of cheese.

Bake at 350 degrees for 25 minutes.

Black Cod on Sale

It's on sale at Times again, and it's the same individually wrapped ones in a two-pack.  I bought more.  Sale ends on 10/29.  

My Fake Duck in Bun

 It's actually Costco chicken in naan bread with mayo and hoisin sauce.  😁

Black Cod from Times

Times had frozen black cod on sale last week for $12.99/pound.  They were packed two to a tray.  When I unwrapped the tray I was surprised to see that each piece was sealed individually.  The fillet pieces were firm with a large flaky texture and . . . another surprise . . . totally boneless.

I'll be checking the ads for another sale and, cross fingers, hoping that they'll be of the same quality.

I used the recipe from here to make miso butterfish.  Was winnahs. 

Dd's Buta Nikujaga

The potatoes seem like an unusual addition, but I think it would be my favorite part of the dish.

BUTA NIKUJAGA

 

10 pc. snow peas, trimmed

Salted water as needed

1 TB canola oil

1 tsp. sesame oil

1 medium onion, wedges

2 cloves garlic, smashed

½ -inch knob fresh ginger, peeled, crushed

½ # sukiyaki-style thinly sliced pork

2 medium Yukon gold potatoes, stew cut

Seasoning:

2 c. dashi

¼ c. mirin

¼ c. soy sauce

2 TB sake

1 TB agave nectar

 

In a small saucepan over medium heat blanch snow peas 30-45 seconds.  Immediately place in iced water; set aside. 

In a medium saucepan over medium high heat saute onion, garlic and ginger in oils. Add pork stirring to coat well with oils. Cook until no longer pink. Add dashi to almost cover ingredients. Add potatoes. Bring to a boil. Skim any scum and foam from surface with a skimmer. Add remaining seasoning ingredients. Cover; allow to simmer, stirring occasionally until potatoes are cooked through; about 15-17 minutes depending on your preference.  For this dish, I prefer my potatoes a bit overcooked.  Allow to sit covered, 15-20 minutes.

For service: top with snow peas. Serves 3-4.

Elsie Amoy's Curry Dip

Wendell's mom used to make this dip all the time.  I liked it a lot.  I was so stoked when I discovered the recipe while rummaging through my old recipe box.

 

 

Cleta's Tomato Chutney

So interesting, right!!??  I wish Cleta was my next-door neighbor.  She said the recipe is from the Something About Sandwiches site, and she used a little less sugar than called for.

Ingredients

• 1 lb / 500g Fresh Tomatoes, finely diced
• 7 oz / 200g Red Onion, finely diced
• 1/2 cup / 100g Light Brown Sugar
• 1/4 cup / 60ml Red Wine Vinegar
• 1 tbsp Balsamic Vinegar
• 1 Red Chilli, deseeded & finely diced (optional)
• 1 clove of Garlic, minced/finely diced
• dash of Olive Oil
• Salt & Black Pepper, to taste

Instructions

• Add onion, chilli and garlic to a large pan over medium heat with a dash of olive oil. Gently fry until they begin to soften. Don't allow them to char.
• Add in tomatoes, sugar, red wine vinegar, balsamic vinegar and a good pinch of salt and pepper. Give it all a good stir.
• For a quick chutney just place it on a rapid simmer and stir until it reduces down. This should take around 20 mins. Whilst it's quick, the texture won't be as thick/glossy and the flavours won't be quite as developed, but it still does the trick. Or, keep on a low simmer for 1-1.5 hours, stirring occasionally until the chutney reduced to a jammy consistency. 
• Allow to cool then serve or store.

Failed Pound Cake

We ended up with extra sour cream so I decided to make some pound cake using my mom's recipe.  It's very simple with just a few ingredients including a box of cake mix.

It's supposed to make 3 loaves, but after I poured the batter into the pans it just didn't seem right.  The level was so low.

 

It came out funny looking and wasn't as moist as usual. 

   

I suspected it was the cake mix's fault (not mine) and did some investigation.  It turns out that a few years back Duncan Hines (and others) lessened the amount of mix in the box.  It used to be 18.25 ounces and now it's 15.25.  That's 3 whole ounces less than before.  According to Google calculations that's around 2/3 cup!   So now, all those Hongwanji Cook Book and other old cook book recipes calling for a box of cake mix gotta be adjusted.  😳

Edwina's Lunch

Edwina sent me this photo last week.  She said:   Today's special at Tanaka Saimin.   1/2 real crab 1/2 imitation.   Comes with soup or toss salad.  Cost is $15.50.  Looks good but I wouldn't order it again. 

I've never been to Tanaka Saimin before.  The Yelp photos look good.  Especially the banana cream pie.