Anime Inspiration/Spring Greens Sandwich with Bacon

Today I have an extra special one for you! A recipe inspired by an obscure anime. In my opinion there’s nothing more satisfying than a beautiful food scene from a well made anime. Could be any anime. Flavors of Youth, Porco Rosso, Hyouka, From Up on Poppy Hill, Monster Musume, and so many countless more! I myself and a huge anime buff but there’s nothing so satisfying to me as watching a perfectly made scene with the beautiful food found only in the world of anime.

However, when you get the occasional urge to taste that food for yourself, it’s so darn hard to track down the recipes. And when you try to invent it yourself, it doesn’t hold a candle to the real thing. However, with one, I got lucky. Thanks to the a clever Vlogger chef found on youtube who will be properly credited at the conclusion of this entry.

This sandwich was featured in an episode from an obscure anime known as “Today’s Menu For the Emiya Family.” It’s in Japanese with subtitles but I always found that’s the best way to watch an anime. An extended family enjoys each others company over a beautiful meal prepared by the gifted cook of a son of the family. The meals are prepared while the cook/main character explains how and the benefits of the methods. I love watching the food scenes.

This particular sandwich really caught my attention because the idea of making my own sauce and the various types of spring greens I could use was intriguing. It took a bit of work but in the end, it was well worth it. I never in my life tasted a more savory, comfort food of a sandwich. It makes you feel like you’ve really have a reason to relax at the end of the day. But I could be exaggerating. You tell me.

Spring Greens Sandwich with Bacon (2 sandwiches)

Recipe from Anime “Today’s Menu for the Emiya Family”

Ingredients:

  • 4 eggs (2 per sandwich)
  • Bacon, crispy
  • Favorite sandwich bread

Mustard Butter

  • 4 tbsp butter
  • 1 tbsp Dijon mustard

Honey Mustard Dressing

  • 3 tbsp mayo
  • 1 tbsp Wholegrain Mustard
  • 1 tbsp Honey
  • pinch of black pepper

Spring Greens

  • Spring greens (Chinese broccoli, spinach, bok choy, kale, etc.)
  • water for boiling
  • pinch of salt
  • ice bath

Directions

  • In two separate small dishes, mix Mustard Butter and Honey Mustard Dressing ingredients until well combined. Set aside.
  • Cook 4-8 strips of bacon until crispy. Pat excess grease with paper towel. Set aside. Whip eggs and scramble, or prepare as desired.
  • Boil spring greens, stems first, in med skillet on low simmer for 2 min, depending on the greens used. Immediately transfer to ice bath, pat dry. (If using leafier greens such as spinach or kale skip this step and leave raw)
  • Spread both slices of sandwich bread with Mustard butter, assemble as followed: bacon, greens, drizzle of Honey Mustard Dressing, eggs, second bread slice. Wrap tight with plastic wrap and place light dinner plate on top to slightly flatten and help flavors infuse for 5-10 min.
  • Unwrap, slice, Enjoy!

Recipe and directions provided by Lukian Wang AKA CookingBoBo  (page) https://www.youtube.com/channel/UCQ0bYkcRL95pr__au8eUGbw  (recipe video) https://www.youtube.com/watch?v=Dc111Roc-bU

Painstaking research for this recipe eventually lead me here, and naturally I believe in giving credit where credit is due. I just wanted to share this wonderful recipe with others. Please let me know what you thing.

Portion Control/Spaghetti aglio e olio

One of the most important and often difficult elements in cooking is portion control. When you live alone like me and you’re in the mood for something unique on your dinner plate you sometimes look online for ideas, but how hard is it to find a recipe for just one. Don’t get me wrong, leftovers are great. You always have a ready made meal for another day. However the way I’ve always seen it, a well made meal more often than not tastes the best the first time.

Portion control for a larger meal is often simpler than it’s made to sound when making the recipe smaller or even larger. There’s math involved of course but that’s part of everyday life whether we realize it or not. for example when a cup of a random ingredient is a recipe of 4 servings and you want to minimize it to a serving of one, it’s simply 1/4 c from there. That’s just one simple example. Sometimes altering portions in any given recipe can be pretty complicated. Sometimes it’s just a matter of trial and error.

For an example here’s a newly discovered recipe of an Italian delight. Its includes servings for 4 and 1. It’s a delicious pasta recipe, it’s tricky but well worth the effort. The breadcrumbs are satisfying and the pasta is delightfully flavored. give it a try and let me know what you think.

 

Spaghetti aglio e olio (Olive oil Pasta)

This recipe will include ingredient measurements for both a serving of four and one.

Ingredients: 4 servings                         Ingredients: 1 serving

-1 lb thin spaghetti, aldente                   -¼ lb thin spaghetti, aldente

 

Breadcrumbs:                                       Breadcrumbs:

-¼ c olive oil                                         -½ tbsp olive oil

-¾ c panko breadcrumbs                       -2 tbsp panko breadcrumbs

-¼ tsp sea salt                                        -pinch of sea salt

-1 tbsp minced basil                              -¼ tsp minced basil

 

Olive oil pasta sauce:                           -Olive oil pasta sauce:

-¾ c olive oil                                         -3 tbsp olive oil

-8-14 cloves of garlic, thinly sliced      -4-7 cloves of garlic, thinly sliced

-½ tsp sea salt and black pepper           -sea salt and black pepper to taste

-2 tbsp minced basil                              -¼ tsp minced basil

-½ c grated Parmesan                           -2 tbsp grated Parmesan

-¼ c basil, minced                                -1 tbsp basil minced

 

-extra olive oil, Parmesan, minced basil for garnish (for both serving sizes)

Directions:

  • While pasta is cooking, in nonstick skillet, add olive oil and breadcrumb over med high heat. Add sea salt then breadcrumb basil. Toast until nice and golden, about 7 min. Place into small dish, set aside.
  • Using same skillet, whipped clean with paper towel, add sauce olive oil, garlic, and seasonings. Toss gently for couple min, careful not to overcook garlic. About a beige yellow color. Add minced basil, toss a few seconds. Remove from heat.
  • Add in cooked spaghetti, toss several times to evenly coat. Add Parmesan, more minced basil. Toss more. Serve immediately. Top with breadcrumbs, toss slightly, add any extra desired garnishes.
  • Enjoy

Tip, spice it up a little bit. Saute some shrimp for 4 min in butter and salt and pepper to taste and toss it in with the pasta just before serving. Adds a little extra to it.

Independence Day/Apple Cake

Everyone loves a special occasion. Birthdays, anniversaries, graduations, holidays, etc. Well the 4th of July, Independence Day is coming up. The birth of our nation and a day, one of several, that celebrates our proud men in women in uniform. Including my own father, a marine. We thank you all for your courage and sacrifice in service to our country.

Now in honor of this beloved holiday, I thought for this post I’d share a twist on a classic desert using an all American favorite fruit. Apple Cake. It’s sweet and cinnamon-y and moist as the day is long. You can make it in a round pan or with extra batches in a classic bunt cake pan.

Apple Cake

Ingredients

  • ½ c softened unsalted butter
  • 1 C sugar
  • 2 eggs
  • ¼ tsp vanilla
  • 1 ¼ C flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp sea salt
  • 1 ½ med apples, cored, peeled, shredded (granny smith, pink lady, or golden delicious)
  • vanilla ice cream to serve

Directions

  • Preheat oven to 350 degrees. Butter 9 in round cake pan, line bottom with parchment paper.
  • In med bowl combine all dry ingredients. Set aside.
  • In large bowl, use electric mixer to cream butter and sugar until light and fluffy. Beat and eggs, one at a time, then add vanilla. Mix until well combined.
  • Using low speed, mix in dry ingredient a little at a time to wet. Cake batter should be very smooth. Add shredded apple, mix with wooden spoon until well combined. Spread mixture into cake pan in even later. Bake 40-45 min.
  • Cool 10 min, carefully remove from pan, peel of parchment paper. Cool additional 10 min on cooling rack. Serve warm with ice cream.

If you want to make this in a bunt cake pan, just make a double batch, depending on the size of your pan. But be sure to really grease it up so it’ll pop out in one piece. Or butter and flour the pan. Then add a little extra flavor flair. Here’s a recipe for a glaze to go with it.

Glaze ingredients:

  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1-2 Tbs milk

Directions:

  • Mix all ingredients in bowl and stir together until combined.
  • Adding more milk to get your desired consistency.
  • Once cake is cooked, cool almost completely and drizzle with glaze.
  • Enjoy!

I Hope Everyone has a good Holiday and Happy Independence Day

(pic provided by google)

Scratch Cooking/Spinach Soup

I Love scratch cooking. It’s often relaxing, sometimes therapeutic, and most importantly you always know what’s in your food and what you’re eating. Ergo it’s often healthier than frozen food. Which goes without saying. It’s not always as convenient but health wise of course it’s better for you.

I like to tinker with recipes at home. sometimes it works sometimes it doesn’t. But when it does the results are very satisfying. I want to share my success recipes with others. Hope others can enjoy them as much as I do. I’ll start with one of my favorites for its simplicity and its delicious taste.

 

Spinach Soup

Ingredients

  • 1 tbsp unsalted butter
  • 2 finely chopped scallions
  • 2 cloves garlic, minced
  • 2 C. water
  • 1 tsp powdered chicken bouillon
  • 2 tbsp orzo pasta
  • 1 C. fresh chopped spinach
  • sea salt and pepper to taste

Directions

  • Melt butter in med stockpot over med heat. Add scallion and garlic, saute about 2 min or until scallions become translucent.
  • Add water and powdered chicken bouillon. Stir briefly to combine. Bring to boil, add pasta and let cook stirring occasionally until pasta is tender. About 10 min.
  • Stir in finely chopped spinach, cook until tender. About 3 min. Season with salt and pepper.
  • Enjoy!

Anyone who tries this please leave comments and let me know how it turns out. Thank you and enjoy!

(image found on google)