Shrimp Tempura Roll #SundaySupper

Today is a special day, one it is my birthday and two I get to share a recipe that has been years in the making. You see I am a big sushi fan and when I was at college in Ventura, CA we went out for sushi at least once a week. Good ol’ half price sushi lunch menu made it affordable even for college students. I had such amazing access to it I never thought about making it for myself. But then when my husband and I got together and were living in San Antonio I struggled with not having as easy access to as good of sushi or as affordable. So I decided I wanted to finally try and make it. I got a very thoughtful Christmas gift of a sushi making kit and promised myself and my husband that I would try my hand at it. That was almost 6 years ago, ops. Well I am not sure why exactly it took so long for me to try but all I can say is we were so impressed with this batch that more sushi is in the future very soon. This comes as a bigger blessing now because while it was harder to get access to good sushi in San Antonio compared to California, where I live in the UK there is no good sushi for miles. I am not sure what I was so intimidated by it, while it is a bit of a long process at first it really isn’t that difficult. While mine doesn’t look as perfect as most rolls I am proud of my first attempt.

Today at Sunday Supper we are sharing all things wrapped, from appetizers to dessert.

Shrimp Tempura Roll

About 3 cups prepared sushi rice
1/2 Japanese* cucumber
2 avocados
1/2 lemon
2 nori sheets, cut in half crosswise
8 large shrimp
240 ml (1 c.) egg water (1 cold large egg (40ml) + 200 ml ice water)
240 ml (1 c.) plain flour
Vinegar water for dipping hands
*After doing some research it seems there isn’t a huge difference between Japanese cucumbers and English so I stuck to my regular cucumber
Recipe from Just One Cook Book

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Posted in #SundaySupper, Japanese, Main Course, Seafood | 23 Comments

Chicken and Jiu Cai Stir-Fry (Flowering Chives)

I am back! Second trimester is here and I am feeling more alive. I have really missed blogging but no matter how much I wanted to blog I just had no energy these last few months. I didn’t have too bad of a time morning sickness wise but for weeks all I wanted to eat was avocado toast (you really can’t get the Californian out of me) and as much as I think avocado toast is the best thing ever spreading fresh avocados on toast isn’t really a recipe so not really blog worthy. But while I haven’t had energy to blog I have been compiling an amazing list of recipes that I want to share with you.

Today’s recipe has me so excited I almost feel like I am shaking. Now why on earth would a recipe excite me this much, well let me explain. I have probably mentioned before that I grew up in Hong Kong and we spend about 8 months in Nanning, China. While we were there we were introduced to some incredible local dishes and ingredients that outside of that area we never saw again, including a vegetable that looked like the vines of a pumpkin. One of our favourite dishes included a long thin green with a slight flowered head, we were told they were garlic greens. I have served for what feels like forever for this ingredient. No Chinese restaurant that I went to seemed to have ever heard of it and as time went by I started to forget about it. But the other day we went to our favourite Chinese supermarket and there in the veggies were jui cai, or flowering chives. I got so excited I tried to explain to Chris how amazing this find was but he said I was so excited I wasn’t really making any sense.

I am not even positive if these are the exact vegetable that we had but boy does it look, smell and taste like it so surely it must be, right? I cook Chinese meals all the time, some of them are dishes I remember for Hong Kong or inspired by China and sometimes they are inspired from dishes I had in the US or here. But this is the first time I made something that smelled so much like Nanning for a second I could actually close my eyes and see images of it in my head. This dish blew my mind because it was the closest authentic taste of the food from that area of China that I have had since I left 14 years ago.

Chicken and Jiu Cai Stir-Fry

100g (3.5 oz) Jiu Cai (flowering chives), chopped into 1 1/2-inch lengths
500g (1 lb) chicken pieces, diced
80mL (1/3 c.) water
1 garlic clove, minced
For marinade:
2 Tbsp rice wine
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
1 Tbsp cornstarch
Adapted from Pig Pig’s Corner

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Posted in Chicken, Chinese, Easy Meal, Main Course | Tagged , , , , , , , , , | 1 Comment

Exciting News from the Hunter Family

It has been very quiet here, a lot more quiet that I had planned. But sometimes life goes a bit different then you think. We have exciting family news that we feel it is about time to share, we are expecting a new little Hunter. Baby hasn’t been as kind to me first trimester wise as their sister was. Made it a lot harder to think about blogging. But I am slowly feeling better and looking forward to getting back to normal.

When I started this blog it was because my husband and I realized our food budget had gotten out of control. I always loved cooking even before this started but that love has evolved to a passion. A passion for whole foods and fresh ingredients and yet a desire to enjoy all of those while keeping a hold of our budget. When my daughter was born it also opened up a whole different world of passion. A desire to share that love of food with my children. This journey with a new addition will make life busier and at times more hectic, but I am excited about it and look forward to sharing more of this journey with you.

Someone wanted to say hi

Posted in Other | 7 Comments

Avocado Fries #SundaySupper

So tomorrow is St Patrick’s Day, and so today Sunday Supper is celebrating with everything being a little green. A few weeks ago Chris decided to give me a night off of cooking and made us falafel burgers. I am such a lucky girl. We decided that we wanted to pair his falafel burgers with chips (fries) but after talking about it I decided I wanted to pitch in and make something I have talked about making for ages, avocado fries. Yes I know it was meant to be my night off of cooking, but seriously only having to make a side dish is still like having a night off in my book.

Besides this is one of those side dishes I have talked about for so long but just never got around to doing it. And for someone who loves avocados as much as I do this is a serious crime. I loved everything about these. I didn’t feel they needed a dip at all as they were so full of flavour, moist and yet crispy on the outside. Definitely worth repeating.

Avocado Fries

3 ripe (but not overripe) avocados
(1/2 c.) flour
Salt and black pepper
2 eggs
1 1/2 c.) panko breadcrumbs
1 Tbsp butter or margarine, melted
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
Recipe adapted from Baked In

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Posted in #SundaySupper, Side Dish, Vegan, Vegetarian Recipes | 22 Comments

Tofu Burgers #SundaySupper

I love tofu but have to confess that I haven’t played much with it outside of frying it. So when I found out that Sunday Supper was doing a meatless theme I decided that it was time to branch outside of my comfort zone with tofu. When I had previously looked up recipes for tofu burgers it seemed the normal way to do it was slice the tofu and just serve it as is grilled. Now to me that didn’t seem very exciting so when I found this recipe on Chef in You I decided it was more down the route I wanted to go. This burger was so full of flavour and the texture was perfect.

I am so excited about the menu today because we are always looking for new meatless recipes to try. Going meatless for meals during the week was one of the first changes I made to our budget when we started this journey of budgeting and it has made such a huge difference.

Tofu Burgers

1 onion, finely chopped
200 gms (6 oz) cremini mushrooms,finely chopped
350 gms (11 oz) hard tofu, with water pressed out
2-3 cloves of garlic
3-4 Tbsp basil
200gms (2 c.) bread crumbs (or use gluten free)
1 heaped Tbsp tomato paste
2 Tbsp balsamic vinegar
2 Tbsp chilli garlic sauce, or to taste
Extra breadcrumbs for coating
Recipe from Chef in You

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Posted in #SundaySupper, Healthy Eating, Main Course, Tofu, Vegan, Vegetarian Recipes | 19 Comments