Warm and Cozy Beef Bourguignon

There’s something extra cozy about coming in from the cold to a huge pot of something delicious bubbling away on the stove. It’s been extra cold here in Tokyo. The other day, we went to a pottery fair and froze our butts off looking at all the gorgeous pieces. I felt bad for the vendors – at least we were able to move into the sunny patches and warm up for a bit.

Cold as it was, we had a blast! There was a DIY yakimochi corner where you could buy two mochi cakes, toast them over a grill, then enjoy them on a handmade plate. It was extra cozy, warming up our hands over the grill. I’ve never had yaki mochi with just miso before, but I think it’s going to be a regular thing now. After we filled our bellies, we took at look at the pottery — it was gorgeous. We bought 5 bowls and then stopped because our luggage space is a premium and I promised myself (and Mike) that this time, I wouldn’t buy so much stuff to bring home.

read more

Chinese Hotpot — A Popular Chinese Dish You Should Try

Why the Chinese Like Eating Hotpot

The hotpot has a long history of over 1,000 years in China. It used to be favored only in winter, but recently hotpot has been appearing on tables all year round.

Beside the delicious flavor, there are two other important reasons for Chinese liking hotpot: the first one is that it is a great way to socialize. People gather around the pot, chatting, eating, drinking, and having fun.

The other is that hotpot is a “healthy meal”. Boiling is better than frying, and bone nutrients are released into the broth. Eating hotpot can warm the body and improve circulation in winter, and increase perspiration to help cool the body in summer. Some seasonings used in hotpots can help alleviate some minor illnesses like colds, blocked sinuses, and headaches.

read more

Three-Bean Chili With Spring Pesto

To make 5 Ingredient Breaded Lemon Chicken, you basically do what you would do for any breaded chicken cutlet– pound it thin, bread it, and fry it, except instead of using egg to get the breadcrumb to stick, you use lemon juice.  Believe it or not, the lemon juice does a great job of keeping the breadcrumb intact, and the acid helps your chicken stay soft and juicy inside when you pan fry it.  Not to mention, the citrus brings a whole new dimension of flavor to the chicken!

INGREDIENTS

  1. 1tablespoon plus 1/4 cup extra-virgin olive oil
  2. 1small yellow onion, chopped
  3. 2carrots, diced
  4. 114.5-ounce can diced tomatoes, including liquid
  5. kosher salt and black pepper
  6. 115.5-ounce can chickpeas, rinsed and drained
  7. 115.5-ounce can cannellini beans, rinsed and drained
  8. 115.5-ounce can kidney beans, rinsed and drained
  9. 1clove garlic, finely chopped
  10. 3tablespoons pine nuts, chopped
  11. 1cup fresh flat-leaf parsley, chopped
  12. crusty bread (optional)

read more