Creative Cooks

Ewok Sushi

You’ll need:

1 package aburaage tofu pouches
1 sheet seaweed
1 slice salami

For the rice:

2 cups brown rice
3 cups water
1/4 cup rice vinegar
3 Tablespoons sugar
1/2 teaspoon salt

Steps –

Step 1: Rinse the brown rice until water runs clear. Soak in cold water for 30 minutes, then drain.

Step 2: In a large saucepan add the rice and 3 cups of water. Bring to a boil.

Step 3: Cover and reduce heat, then simmer for 20 minutes until the water is absorbed. Remove from heat, let sit for 10 minutes, covered.

Step 4: Transfer the rice into a medium bowl and fold in the rice vinegar, sugar, and salt. Let cool slightly.

Step 5: Prepare tofu pouches according to the package.

Step 6: Pull apart each pouch and stuff with the rice mixture.

Step 7: Cut the corners off both sides of the pouch and push the rice through to form the fluffy ears.

Step 8: Use kitchen shears to cut away the middle part of the pouch to reveal a face area.

Step 9: Cut or punch out seaweed to create eyes and a nose, and cut a small piece of salami for the mouth.

Step 10: Place onto the rice balls to serve.

Yub nub! Your Ewok sushi is ready!

Korean Spicy Sashimi Salad (Hwe Dap Bap)
Makes 2 bowls

Ingredients:
1 cup cooked brown rice
4 cups mixed greens
4 ounces sashimi grade tuna, diced
4 ounces sashimi grade salmon, diced
4 ounces sashimi grade yellowtail, diced
½ cup thinly sliced cucumber
½ cup seaweed salad, optional
½ cup “cho-gochujang” (spicy Korean red sauce, recipe follows)
Toasted sesame seeds

Directions:
1. Divide rice into the bottoms of two large bowls.
2. Top with mixed greens, followed by the sashimi and cucumber. Also add seaweed salad, if using.
3. Finish sashimi salad with a ¼ cup of the spicy red sauce, poured over the top along with a small drizzle of sesame oil. Sprinkle with sesame seeds and serve.
4. To eat: Thoroughly mix up the contents of the bowl until well combined. Enjoy.

**cho-gochujang recipe:
¼ cup plus 1 tablespoon gochujang
3 tablespoons unseasoned rice wine vinegar
1 ½ tablespoons honey
2 teaspoons sesame oil
1 garlic clove, minced

Place all ingredients into a small bowl and stir together.

Broiled Salmon with Miso Glaze

Ingredients:

1 tablespoon sesame seeds
2 tablespoons sweet white miso paste, (see Ingredient note)
2 tablespoons mirin, (Japanese rice wine) (see Ingredient note)
1 tablespoon reduced-sodium soy sauce, or tamari (see Ingredient note)
1 tablespoon minced fresh ginger
A few drops hot pepper sauce
1 ¼ pounds center-cut salmon fillet, cut into 4 portions
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro, or parsley

Preparation:

Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.
Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.
Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).

Tips:
Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.

Fish and Chips (England)

1 cup (250 ml) self-rising flour
2/3 cup (160 ml) water
1 ½ - 2 lbs (675-900 g) potatoes cut into ½-inch (1 cm) strips
4-6 pieces skinless cod fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
Oil for deep frying
Lemon wedges for garnish
Malt vinegar for garnish

Stir together the flour and water until smooth and allow to rest
at room temperature for 30 minutes. Rinse the potatoes under
running water, drain, and pat dry. Heat the oil in a deep fryer to
300F (150C) and fry the potatoes in batches until soft but not
browned, about 5 minutes. Transfer to paper towels to drain.
Raise the temperature of the oil to 375F (190C). Season the fish
with salt and pepper, dip in the batter, and fry two pieces at a
time until crisp and golden brown, about 8 minutes. Drain the
fish on paper towels. Add the potatoes to the oil and cook until
crisp and golden brown, about 3 minutes. Drain on paper towels,
sprinkle with salt, and serve with lemon wedges and malt vinegar.
Serves 4 to 6.

Grown Up Tuna Noodle Casserole
Serves 8

Butter, to grease pan
12 ounces fusilli pasta (or shells or wide egg noodles - whatever you like)
2 tablespoons olive oil
2 cups sliced cremini mushrooms
1/3 cup minced shallots (about 2 large shallots)
4 cloves garlic, minced
1/2 cup dry white wine
3 tablespoons all-purpose flour
3 1/2 cups whole milk
3/4 cup grated Parmesan cheese
3 tablespoons capers, drained
2 5-ounce cans chunk light tuna, drained
1/2 cup sour cream
1 cup thinly-sliced kale or spinach
1 1/2 teaspoons dried thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup bread crumbs
1/2 cup finely chopped Italian parsley, to top (optional)

Preheat the oven to 375°F. Butter a 2 1/2- or 3-quart casserole dish and set aside.

Cook the pasta until al dente in a large pot of boiling water. Drain and set aside.

In a large saucepan, heat olive oil over medium heat. Add the mushrooms and shallots, and cook for about 5 minutes, or until shallots are translucent and mushrooms are beginning to soften. Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 minutes.

Add the flour to the pan and stir well to ensure all the mushrooms are coated. Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil. Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look like more of a sauce, about 4 minutes.

In a large mixing bowl, combine the cooked pasta, Parmesan cheese, capers, tuna, sour cream, kale (or spinach), thyme, salt and pepper. Pour the creamy mushrooms sauce into the bowl and stir to coat all ingredients. Transfer the mixture to prepared casserole dish and set aside.

In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes. Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes, or until the top is lightly brown. Remove from the oven and sprinkle chopped parsley on top. Serve hot. Cover and refrigerate the leftovers for up to 3 days. The casserole also freezes beautifully.

Best Ever Tuna Pasta Salad
Serves: 6

What You’ll Need:

1 pound medium-sized pasta shells
1 (8-ounce) bottle Italian dressing
Juice of 1 lemon
1 tablespoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) can tuna, drained and flaked
1 (15-1/2-ounce) can garbanzo beans (chick peas), drained
1/2 cup sun-dried tomatoes in oil, drained and chopped
4 scallions, coarsely chopped

What To Do:

Cook pasta according to package directions; drain, rinse, drain again and set aside to cool.

Meanwhile, in a medium-sized bowl, combine dressing, lemon juice, oregano, salt, and pepper; mix well.

In a large bowl, combine pasta, tuna, garbanzo beans, sun-dried tomatoes, and scallions.

Add dressing mixture and toss until thoroughly combined. Cover and chill at least 2 hours before serving.