Sushi - The Lavender Tub Way - Sushi Rice

In order to make sushi, you need to have the right kind of rice cooked properly, to have a nice, sticky rice to work with.

 This is the rice I use (found at Wal-Mart), but I do not follow the instructions on the package.  Instead, this is the method I prefer:

These instructions will yield 3 cups of rice  

Thoroughly rinse 1 cup of rice in cool water until the water runs clear.  Drain well.  

Place the rice in a heavy saucepan and add 1 1/4 cups cold water and stir.  Heat on high until the rice comes to a boil, stirring frequently to unstick the rice from the bottom of the pan.  By the time it boils, much of the water will be absorbed and the rice should look like this:

Cover the pan and reduce the heat.  Simmer for 20 minutes - and do not lift the lid.

After 20 minutes, remove the pan from the heat and let it rest with the lid on for 10 more minutes.

Fluff the rice, but do not scrape the rice off the bottom of the pot.  It will be too crunchy for sushi making.  At this point, put the rice in a non-metal bowl and add 1-2 Tbs. of seasoned rice vinegar for flavor.  My family seems to have a huge aversion to the smell of vinegar, so I don't always add this.  It does add a nice flavor, though.

I usually make this recipe X4 to have plenty of leftover rice.  Of course, I only add vinegar to the amount I plan to use in the sushi.  It does keep well in the refrigerator, and you can make sushi again from this batch if you warm it and let it cool back down to room temperature.  It doesn't handle as well as when it is fresh, but almost.

I have also created a sushi salad from the leftover rice that I will share with you in another post.

Now, on to the sushi.  You can find a tutorial on how I make it here.  

Thanks for stopping by the tub!

Ellie

Sushi - The Lavender Tub Way - Eel Sauce

I think everyone who loves sushi would agree that the sauce is one of the best parts.  There are so many delicious sauces, but one of the most popular and versatile is called eel sauce.  While I knew I loved the taste, I can't tell you how relieved I was to learn that a person doesn't have to go hunt down eels to make it.  I'm not sure why it is called eel sauce - unless it is to be served on eel - because it doesn't have eel, or fish, or any unusual ingredients at all.  What a relief!

For eel sauce, you simply combine equal parts of these 3 ingredients (I usually use 1 cup of each):

  White sugar, wine, and soy sauce (see, no eels).

The official recipe calls for Japanese wine, but I use white cooking wine with great results.  Because the cooking wine has salt added, I use the low sodium soy sauce to compensate.   

To make the sauce:

Combine the ingredients in a sauce pan, stir well

Turn the heat to medium - high

Cook until the sauce reduces by about 1/2, stirring frequently

This takes about 20 minutes, but will vary with the size pan you use and with the amount of ingredients.  You want the sauce to coat a spoon and be about of the consistency of a thinner pancake syrup.  Just remember it will thicken a bit as it cools.

That's it!  I like to make the larger batch (1 cup of each ingredient) because it makes a great base for teriyaki sauce and some PF Chang type sauces.  It is a nice sauce to keep on hand.

 Yum!!!!!

So, eels of the world relax!  You're safe at The Lavender Tub!  To learn how to make a sushi roll, go to my tutorial here.

Thanks for stopping by,

Ellie

Sushi - The Lavender Tub Way, The Roll

If you're a sushi lover, I suspect you are going to love this post, because wouldn't it be great to have sushi at home?  If you're not, you're probably wondering why I'm even bothering with this at all. 

Well, my family loooooves sushi.  The problem is we are blessed with two, strapping, teen boys who can't seem to get filled up, and it costs us a fortune to go out for sushi.  We hate to live without it, so I became determined to figure out how to make it!

Lavender Tub Tip:  I've taught all of my children how to make their own sushi rolls.  On sushi night, we prepare the ingredients and then have a sushi making party.  It is really great fun, and you should see how impressive my kids' sushi is.  Won't they be the life of a party some day?

While I did some research, the internet didn't answer all of my questions, therefore the method I'm describing is pretty much my own trial and error.  What I'm demonstrating probably doesn't follow any of the appropriate ways of making sushi, but it is what works for me, and I hope it will for you, too.  I can tell you that the end result tastes about 99% like one of our favorite sushi rolls in our favorite local restaurant, which makes us sooo happy!

All crab sticks are not alike.  I prefer crab sticks that can be pulled
apart in strings, like the brand shown above.  Some crab sticks are
all one pressed tube, and I don't like the taste as well. 
If you have a favorite brand, I hope you will share.

To keep this post from getting too long, I'm going to show you how to make the rice and eel sauce in tomorrow's post.  For now, we are going to assume that you have already prepared those a few hours in advance.

To learn how to make eel sauce, go here:
 For instructions on sushi rice, go here:

For this roll, we will be filling with avocado, cucumber, crab sticks, and cream cheese.  Prepare each of these ingredients by cutting into thin narrow strips (see the pic at the top of the post).  By the way, every ingredient needed to make this roll can be purchased simply at Wal-Mart.

To make the roll, place a piece of plastic wrap on a flat surface such as a cutting board.  Lay a sheet of sushi wrapper on the plastic, and spoon sushi rice onto the wrapper.  The rice will be very sticky, but you can still press it somewhat into place with the back of a spoon.  Completely cover the sushi wrapper with rice about 1/3 "  thick.

Place a second sheet of plastic over the rice and press the rice through the plastic with your hand.  You are not trying to smash the rice, just trying to get it to stay together.  Next, flip the sheet over and remove the piece of plastic that is covering the green sushi wrapper.

Line up the sushi fillings along the side of the sushi wrapper closest to you.

Now, grasp the plastic on the closest edge and begin rolling the fillings into the rice covered sushi wrapper.  You will roll the plastic right into the roll.  Press and shape as you roll.

With the roll only about 1/3 complete, stop rolling and gently pull the plastic that has been rolled into the roll, out.  You may need to roll and untuck the plastic a couple of times until you have a roll completely formed.  Again, squeeze and shape the roll until it feels like it is holding together.

Remove the plastic and place the sushi roll, seam down, on a cutting board.  For me, the next part is the hardest to master.  Using a serrated knife that has been slightly dampened, carefully cut the roll using gentle sawing motions.  I find it is best to clean my blade and dampen it between each cut.  It may take some practice to get this down, so just be prepared.

To finish the sushi, I like to garnish the top of each slice with some additional crab meat and a drizzle of eel sauce.

So, what do you think?  No special equipment to buy, no cooking classes - just tools you already have in your kitchen and a little practice.  Do you think you will give it a try? 

I'm surprised how many of my friends think sushi is just raw fish, and are turned off by that.  Sushi comes in raw fish versions, but it is often made with cooked fish/shrimp, and there are vegetarian rolls, as well.  Unless you absolutely hate fish - the wrappers have a bit of a fishy taste - you should give sushi a try.  It really is very, very delicious.

And to my sushi-loving friends, I hope this is exciting for you because you can now have fun making sushi at home, and save enough $ to send your kids to college!  Please write and let me know if you had success with this method, and what flavor of sushi rolls you put together.

Thanks for stopping by the tub,

Ellie

Yummy Brown Basmati Rice - You Have To Try This

If you're trying to add whole grains to your diet, brown basmati rice is an excellent choice to consider.  It has more amino acids and essential nutrients than any other rice, and in my honest opinion - it is the most delicious of the brown rices.  One cup of cooked brown basmati rice also supplies 10% of your RDA of protein in case you're trying to cut back on the amount of meat you eat but are concerned about getting enough protein.  To learn even more benefits, click here.

I found this method of cooking brown basmati rice several years ago on the internet, but I have no idea where.  I wrote it down on a scrap of paper, therefore I am unable to give credit where credit is due.  So to whoever you are that shared this cooking method - Thank You!  It is easy, quick, 
and wonderful.

The amounts given are for EACH cup of uncooked rice.

  I used 2 cups, which yielded 5 cups of cooked rice.

Heat 1/4 tsp. of oil in a saucepan.

Saute the rice in the oil until it smells like popcorn 

and is making sounds like Rice Krispies after you 

add milk to them.  This should take about 5 minutes.  

Stir continuously so the rice does not burn.

Turn off the heat and slowly add 1.5 cups of water.

Cover the sauce pan and bring the rice to a boil.

Turn the heat off and let sit for 5 minutes.

Turn the heat back on and bring to a boil again.

Finally, lower the heat to simmer and cook 

with the lid on for about 27 minutes.

Fluff with a fork and enjoy.  Your rice should be tender, yet chewy, nutty, hearty, and flavorful.  It is good enough to eat with just a little salt and pepper, but here are some other yummy topping ideas:

Everything you would put on oatmeal

Salsa

Gravy or Chicken Broth

Sauteed onions and garlic

Anything Chinese, Mexican, Thai and so on

We're kind of on a healthy eating kick around here right now - I hope you don't mind coming along for the ride.  It has taken a while to get Edward to come to the dark green side, so I'm seizing the day!

Oh, I almost forgot - I purchase brown basmati rice in bulk at the health food store.

Until next time,

Ellie

40 Cups of Spaghetti Sauce

One of the main reasons I write this blog is because I have several young ladies in my life who are learning how to manage their homes, and some of them have asked me for tips in knowing how to do this.  I am certainly not an expert, but I've learned a few things here and there - and my thinking is "Why re-create the wheel?"  I think they are very wise to ask others for help, and I'm thrilled if they think I have something to offer.

Here are a few of my younger friends the morning after a slumber party at my house.  They look tired because no one slept all night.  

Oh how I love these girlies!

A favorite house management skill that I've learned over time is to cook in bulk. I'm really not one of those persons who cooks for three days and then has all of their meals ready for a month - although I admire them greatly.  I'm really more of a - "I think I'll triple or quadruple dinner to keep myself from having to cook 3-4 times in the future" kind of girl.  This works better for me because I purchase meat by the whole steer, and I don't want to thaw meat, cook it, and then refreeze it.  I also like to use fruits and veggies that are in season, so partial bulk cooking works best for me.

This sauce recipe has been evolving in my kitchen for many years and is now, by far, our family's favorite spaghetti sauce. Since I don't want to be in the kitchen making it all the time, I prepare it in very large batches and try to always have some in the freezer.  It really doesn't take much extra effort to 7 times it than it does to make a single batch - so I do.  I also like that when I make it in bulk, I can cut down on some of the oil and sugar, and still get the same flavor.  It's also much cheaper to do it this way because bulk cans of tomato sauce and paste are less expensive per ounce than smaller cans.

 Ingredients:

2  106 oz. Cans Tomato Sauce

6 Cups Tomato Paste

1 Cup Olive Oil

7 Cups Diced Onions

1/3 Cup Minced Garlic

9 Cups Water (or more if necessary)

1/3 Cup + 2 Tbs. Dried Oregano

2 Tbs. Dried Basil

5 Bay Leaves

1/4 Cup Sugar

2 Tbs. Salt

1/2 Tbs. Pepper

I use this blade on my food processor to chop onions.  

I actually run them through twice on this blade.  

It makes quick work and seems to cut down on the tears.

This is how they turn out using that method.

To peel garlic, hit the palm of your hand against the side of your 

knife blade as it rests on a clove of garlic.  This smashes 

the clove a bit and the skin easily peels off.

Then toss all the peeled cloves into a small food processor 

and pulse until the garlic is minced.

In a large skillet, heat 1/2 the oil and cook 1/2 the onions over moderate heat, stirring for about 8 minutes or until the onions are soft and transparent, but not browned. Transfer the onions to a large roaster pan.  Repeat with the rest of the oil and onions, but this time add all the garlic to the cooking onions when they've cooked for about 7-8 minutes. Cook the onions and garlic together for 1 minute stirring constantly.  Add to the onions already in the roaster pan.

Add all of the other ingredients to the roaster pan and stir well.  I like to pinch and twist the oregano and basil in my fingers before I add in order to release the natural oils in the dried spices.  Leave the bay leaves whole.  Bring the sauce to a boil then turn the heat to low and allow to simmer for at least an hour.  After an hour, remove the bay leaves since they will continue to get stronger.  You could continue to simmer the sauce at this point, or you could let cool so that you can package and freeze it.  I freeze in 24 oz. packages because that is the size that works best for 1 meal for my family without leftovers.

The cost for this large batch is around $10.  Honestly, you can buy about the same amount of Ragu if you have coupons and sales prices for about $10.  In addition, the ingredients in Ragu are not that bad, although it appears there is quite a bit more sugar.  Of course it also takes longer to make this recipe than it does to open a jar of store sauce.  However when it comes to taste - no comparison!  You should hear my family complain when I run out of the good stuff and serve store-bought jar sauce for supper.

I pinch one of my large cans like this and ladle sauce into it.  

This is an easy and less messy way to pour the sauce into the freezer bags.

The way I look at it, by making this large batch I just bought myself 13 meals out of the kitchen.  Sure, I (or the kids) still need to prepare some noodles and maybe a salad, but the sauce is ready and just needs to be pulled out of the freezer and thawed.......which means I have a little time to catch up on some painting - or write a blog post Woo-Hoo!

How do you get tasty, healthy meals on the table without chaining yourself to the kitchen everyday?  Like my younger friends, I'm always looking for ways to work smarter and not harder.

Hey, thanks for stopping by again.  Love ya.

Ellie

Freezer Jam Even Easier?

For years I've made freezer jam and it is so easy!  Just mash some fresh fruit, add a bunch of sugar to it, boil some pectin in water, and finally mix everything together.  The results taste so much better than anything you can buy, and it couldn't be simpler.

Oh, yes it can!

Last year I picked up some pectin at Wal-Mart at the end of the canning season.  It was good until 2014, so no worries about it losing its effectiveness by the next growing season.  Well, it's berry season around here, so I purchased several pints of strawberries and set about to make freezer jam - business as usual.

Now, regardless of how many times you've made jam before, it is always a good idea to use the method described in the packaging of the pectin you are using.  Different manufacturers have different methods, and it's best not to assume they will all work the same.  By the way, pectin is the gelling agent you add to fruit and sugar to allow it to become jam or jelly.  While you can cook down fruit and sugar to thicken it into a jam, you must have pectin to make freezer jam.

I was so delighted when I read the instructions on this particular pectin and learned that you do not need to boil water to dissolve the pectin - or cook anything at all.  You simply 

crush your fruit,

stir the powdered pectin into the sugar,

and then mix everything together.

After it sits for 30 minutes -  BAM!  You have jam.  It is that simple!  I know, right?!

Usually when you make jam, you do not want to double or triple, etc. the batches.  There is something in the multiplying that prevents the jam from thickening like it should.  With this pectin, you can triple the recipe with each batch, allowing you to make more jam faster.

Here is how it worked out for me:

We crushed enough strawberries to yield 15 cups of crushed fruit.  To make one triple batch,  I needed 5 cups of fruit.  With 15 cups, I could make 3 triple batches.  I carefully measured 5 cups of crushed strawberries into 3  8-quart bowls.

Then working one batch at a time, I measured 2 cups of sugar into a bowl and mixed 6 Tbs. of pectin into each.  It is important to measure carefully when making jam, so be sure to do that.  After the dry ingredients were well combined, I simply poured the sugar/pectin into the strawberries, stirred for 3 minutes, let rest for 30 - and the jam is ready!  Not much work for 12 cups of super yummy jam.

What I love about freezer jam is that it tastes so fresh, and you can get your fruit from the local growers in your area.

What I love even more about this freezer jam is how easy it is to prepare, plus it requires much less sugar than the pectins I've used in the past.  It also set up with a nice gel and wasn't as runny as some seem to turn out.

If you've every wanted to make jam, I hope you will try this pectin by Ball.  I promise, you will be so glad you did.  There is nothing as wonderful as that fresh fruit taste, especially when you still have some in the middle of winter.  I bet you can even impress Mom and Grandma with this one.

Thanks for stopping by,

Ellie

Homemade Chicken and Dumplings

Remember when we cooked 4 chickens at once and then made broth from the bones, here and here?  How would you like to turn some of that chicken and broth into homemade Chicken and Dumplings?  It is really quite easy!  Want to try?

Ingredients:

First, sit out to thaw

1 Cup Frozen Peas

For the Soup

6 Cups of Your Homemade Delicious Chicken Broth, 

     thawed

2 Cups of Cooked Chicken, thawed

     Tear into bite sized pieces

1 tsp. Salt, or to taste

2 Bay Leaves 

1/2 tsp. Dried Thyme

1/2 tsp. Rubbed Sage

Pour the chicken broth into a Dutch oven.  Add all of the other ingredients and bring to a simmer.  Cover and allow to gently cook for 20 minutes.  Remove the bay leaves and add more salt, if necessary.  Also, you could add a drop or two of yellow food coloring, if you like that look.

Fifteen minutes into the cooking time of the soup, mix together the dumpling batter.  Do not mix it ahead of time, but just right before you need it.

Dumplings

3 Tbs. Chicken Fat or unsalted Butter

1 Cup Whole Milk

Melt the fat and milk together in a cup and set aside.  This is easily done in a microwave, but do not heat more than 1 minute.  You want warm milk, not hot.

2 Cups Flour

1 Tbs. Baking Powder

1 tsp. Salt

Mix the dry ingredients together in a 4-8 cup bowl.  Add the melted fat and milk, and mix well.

VERY IMPORTANT!  There is a right way and a wrong way to make dumplings.  The right way is to GENTLY spoon heaping tablespoons of batter on top of the ingredients in the soup. You do not want the batter to go under the surface of the liquid, because that is what makes little doughy balls instead of fluffy dumplings. 

Once all of your batter is spooned, allow the dumplings to gently cook for 10 minutes, without a lid.  After the 10 minutes, cover the pot and allow them to cook gently for an additional 10 minutes.

When the second 10 minutes has passed, your dumplings are ready!

I like to add peas to my Chicken and Dumplings, but I don't like the peas to be cooked too long.  I also like a little thicker broth.  Thus once the dumplings are ready, I remove about 5 from the center and carefully mix in the peas with a fork.  DO NOT STIR THE DUMPLINGS DOWN INTO THE SOUP.  Just use the fork to gently stir in the peas below the dumplings.  I also stir in 2 Tbs. of Corn Starch that has been thoroughly mixed with 1/2 cup cold water.  Continue to stir under the dumplings until the broth thickens.  This should take 3-5 minutes.  Keep your heat so the liquid is just bubbling.

Return the 5 dumplings to the center of the pot and serve. 

You think the Cracker Barrel can make dumplings?  Wait until you taste your own!  Even your grandmother will be impressed.  Wasn't that easy?

Thanks for stopping by.  On second thought, what time will dinner be ready?  I think I'll just stop over to your place this time!

Love ya,

Ellie