Getsuyobi no Menyu no Ishi

Getsuyobi no Menyu no Ishi is my best attempt to translate Menu Plan Monday into Japanese.

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Bonnie asked me to reproduce what I originally posted on my blog. It isn't a recipe, but it's a translation of a menu. Before we get to the menu, however, a few words about the Japanese writing above. Getsuyobi translates Monday literally, meaning Moon Day. The first character, Getsu, is the Kanji (Chinese character used to write Japanese) for the Moon. The third character is the Kanji for the Sun, which in this case means day. They are both pictograms, originating from pictures of the objects they represent.

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The second Kanji (Yo) is a wonderful illustration of how pictograms can combine to form a new character, in this case an ideogram. There are three parts to this character, the sun, wings, and a bird. The idea is that the sun flies by on bird's wings as the days of the week fly by!

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The fourth symbol above is the Hiragana pronounced "no." In this case it signifies that Getsuyobi modifies the noun following the "no." Hiragana is a 46-character syllabary used to write Japanese words and to add grammar to the Kanji.

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The next four symbols are characters in another syllabary, called Katakana, used to write foreign words. They simply transliterate the English word "menu" into Japanese. Then comes the Hiragana possession indicator "no" once again.

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Finally, the last two Kanji are very interesting. Taken together and pronounced Ishi, they signify will, intention, aim, or plan. The first part of the word is a Kanji meaning will, heart, mind, thought. The bottom of the Kanji means heart, the top half means sound. So a thought is the sound of the heart. The second part of the word is a Kanji meaning will, intention, or aim. It is formed with a man or scholar on the top and the radical for heart on the bottom. Put the two together and it means will, intention, aim, plan. Thus Getsuyobi no Menyu no Ishi—Menu Plan Monday.

Our niece, Pam, and her friend, Becky, recently went on vacation in Hawaii. Knowing how I love Japanese, they sent me this picture of a Subway menu in Japanese. Becky pointed out that BLT is in English. What is fascinating is that about 80% of this menu is in English adapted into the Japanese language phonetically. It's something we might call Nihonglish (Nihongo is Japanese for the Japanese language). By learning a 46-character syllabary called Katakana, you could read 80% or more of this menu.

There are only a few actual Kanji (Chinese characters used to write Japanese) on the menu, and since they mostly use the On-yomi (that is the Chinese reading of the Kanji), they represent Chinese sounds/ideas adopted into Japanese.

In fact, the only real native Japanese on this menu, in one sense, are the few Hiragana (another 46-character syllabary, used to write native Japanese words and to add grammatical endings to the Kanji) along with a couple of Kanji using the Kun-yomi (Japanese reading of the character)!

Top Line says "Sabuay"-wa furesshu de Shinsen dakara itsumo oishii!" Subway fresh. Because it's fresh, it's always delicious). The two Kanji are read Shinsen, a second way to write the meaning "fresh."

Second line: "Okisa-wa 6 inchi to 12 inchi, rappu mo arimasu."—Sizes we have: 6-inch and 12-inch, and also wraps.

Third line: "Yasai-wa oSukinamono o oErabi Kudasai." Literally (Regarding) vegetables (polite prefix) favorites or choices (polite prefix) choose please (humble word)—Choose the vegetables you would like. The prefix "o" added to the beginning of Sukinamono and Erabi is an example of word beautification and makes the language more polite. The word Kudasai is a form of please that shows humility on the part of the speaker (writer). When written as a Kanji, it points downward, as follows:

* Beji Deraito (Yasai to cheezu)"—Vegi Delight (Vegetables and Cheese)

* Tahkee Buresto (Shichimencho Muneniku)—Turkey Breast (Turkey Breast, but the word Shichimencho is interesting. It is the designation for a Turkey, but literally it means something like "Seven-Faced Bird," perhaps in reference to the various colors reflected by the turkey’s wattle.)

See more discussion of the word turkey in various languages on my blog here.

* Roesto Bifu —Roast Beef

* Sheefudo to Kurabu (Sheefudo to Kanikama) — Seafood and Fake Crab

* BLT (Baykon, Retasu, tomahto)—BLT (Bacon, Lettuce, Tomato)

* Hamu—Ham

* Roesto Chiken Buresto—Roast Chicken Breast

* Sabuay Kurabu (Tahkee, Roesto Beefu, Hamu)—Subway Club (Turkey, Roast Beef, Ham) (Notice crab and club are both transliterated the same into Katakana.)

* Itarian BMT (Peparoni, Sarami, Hamu)—Italian BMT (Pepperoni, Salami, Ham)

The BMT was supposedly originally named after the "Brooklyn-Manhattan Transit," but now is called Biggest, Meatiest, Tastiest.

* Tsuna (Tuna—this is the closest we can get in transliterating Tuna into Katakana).

* Teriyaki chiken—Teriyaki chicken

* Korudo Kahto Conbi (Hamu, Buroeni, Sarami)—Cold Cut Combi(nation) (Ham, Balogna, Salami)

* Chiken, Baykon Ranchi (Chiken, Baykon, Yasai)—Chicken Bacon Ranch (Chicken, Bacon, Ranch) (Note here that the word Lunch would also be transliterated Ranchi.)

* Steiki to Chizu—Steak and Cheese

* Pasutorami—Pastrami

* Beji Maxu (Yasai Hahmbahgah)—Vejimax (Vegetable Hamburger)

* Kizzu Paku (Kora Paku)—(Hamu, Tsuna, Softo Durinku, Tahkee something and it fades out-can't make out the characters, Durinku, and more unreadables)--Kid's Pack (Children's Pack) (Ham, Tuna, Soft Drink, Turkey, ........, Drink,....

* Onomimono: Softo Durinku (Okii, Chui, Chiisai) Kara oErabi Kudasai, Gyunyu, Uroncha, Kocha mo Arimasu—Beverages: Soft Drinks (Large, Medium, Small) Choose, We also have Milk, Oolong Tea, and Black Tea.

* Supu: Kuramuchyaudah, Burokkari Chizu, Chiken Nudoru, Bifu Vejitaburu—Soup: Clam Chowder, Broccoli-Cheese, Chicken Noodle, Beef Vegetable

The Black Circle in the upper righthand corner says that you can add Bacon for 50 cents to the 6-inch or a dollar to the 12-inch sandwich.

Jill's Fish Tacos

It's only fair to warn you that this is an original recipe and all the amounts are my best guesstimate. I hardly ever measure anything unless I'm baking. But I trust that everyone reading this recipe is already a competent cook and will forgive me!

Although the idea of fish in a taco is weird, stay with me, these are amazing blow-your-hair-back yummy!

Ingredients:

Fish – I used Dover Sole, but any mild flaky white fish will work

Corn Tortillas

¼ cup flour

½ tsp baking powder

Pinch salt

½ tsp chili powder

Water

Flour for dredging

Oil for frying

Marinade:

¼ cup lime juice

1 T water

Pinch salt

1 tsp sugar

1 tsp chili powder

For the sauce:

½ cup mayonnaise (real mayo, no miracle whip of nastiness)

¼ cup half and half or cream

1 clove garlic*

1-2 Serrano chilies, seeded

Salt and pepper to taste

Cilantro Lime Rice:

1 cup short grain rice

1½ cups water

1-2 T fresh cilantro, chopped fine

2-3 T Lime juice

Salt

Step 1:

Cook rice and water on high until it begins to boil, then turn it down to low heat and cook for 20 minutes or until water is absorbed and rice is tender. Add cilantro, lime juice, and salt.

Step 2:

Cut fish into taco-sized pieces, about 1 ½” x 2 ½” (thin pieces work best). Mix marinade ingredients and add the fish pieces. Let stand.

Step 3:

Put all the sauce ingredients into a blender and blend until smooth. If desired, you can add some parsley or cilantro to the sauce. Put in fridge.

Step 4:

In shallow bowl, mix flour, baking powder, salt, and chili powder. Add water until a thick batter forms.

If you have a deep fryer, skip to step 6.

Step 5:

Heat about 2” of oil in a skillet. Put on a jacket.

Step 6:

Dredge the fish pieces in flour, coat liberally with batter and deep fry until golden. (It is okay if your fish does not get completely opaque, if your pieces are thin enough, the lime juice will have already cooked them) Drain on a paper towel.

Step 7:

In a dry skillet or griddle, heat tortillas for about 30 each side. The tortillas MUST be heated or they will crumble in a most untoward fashion.

Step 8:

Lay fish on a bed of the rice on a tortilla, top with sauce. Try not to gobble.

* usually when recipes say 1 clove garlic I put in 3-7, but in this case, I really really mean ONE clove.

Your {Guess} Is As {Good} As Mine

My husband is an amazing cook.
Take for instance this stir fry he cooked the other night ...

He started with the meat and a bunch of sauces and seasonings.



Added a bunch of veggies and no doubt more seasonings.



But that, my friends, is as much as I know !
He never uses a recipe and he refuses to write down his masterpieces !

Sometimes I get it out of him before it disappears from his memory.
Like this amazing salmon and of course his carbonara.

But this stir fry is a one and only ...

Menu Plan Monday - Bonnie - 7 September 2009

Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie.

Friday:
Chicken Wings
Carrots/Celery & Ranch
Hot Chips (from fish and chip shop)
Margaritas

Saturday:
boys to football game !
girls to do something fun ... eat out ??

Sunday:
Salmon Salad

Monday:
Falafel with Salad

Tuesday:
Black Bean Chili Soup from the freezer
with corn chips, avocado, yogurt and cheese

Wednesday:
Spaghetti Bolognaise from freezer
Foccacia
Roast Cauliflower and Broccoli



Thursday:
Spanikopita meatballs
I'm going to serve with quinoa
peas and corn (because Jono has been asking for them!)

Asian Chop Salad

This could more accurately be called "stuff I had in my fridge salad." But it sure was good!

To make:
chop up some cucumber
a nice ripe tomato
throw in a couple green onions
and some faux-crab

give the sesame seed jar a good shooka-shooka
drizzle some olive oil
a splash of rice vinegar
add a touch of sesame oil
and a sprinkle of cilantro

stir

enjoy!

I'd imagine that it would be even better if it sat for a while, but it was so yummy I couldn't wait!

Wings Wings Glorious Wings

It's a crime, really, but Australian's don't do Hot Wings. At least ... not that I've seen. And certainly not like we Yanks do ! So ... I have to make them myself. I have made the hot ones before but this time I also tried to recreate the Parmesan Wings that the kids liked when we were last in Colorado.

I've been told that Franks is the best sauce to use for the Hot Wings but I can't buy that here so I use tabasco.

As for the photos ... let's just ignore the way the wings look and focus on how they tasted which was GREAT !!

So ... I chopped up the wings ... you know, separating the wing and the little leg bit and cutting of the tips of the wings. Good thing I have a big meat cleaver now ! After that, I laid them all on a lined baking sheet, sprayed them with olive oil and then put them into a HOT (between 450 and 500 F) oven for 25ish minutes.

Then I tossed the wings in the bowls with the sauces to coat ...

EASY.

Now ... for the sauces.

HOT WINGS
4 TBLS butter
2 - 3 TBLS hot sauce
1 TBLS white vinegar

Heat in saucepan to melt butter and combine ingredients.

PARMESAN WINGS
Butter ... I didn't measure because I was only doing it for 6 wings (for the kids)
Garlic Powder
Parmesan Cheese

Melt butter in microwave. Mix in other ingredients to taste ...

Pumpkin {Lentil} Salad

I loved this.
Rory thought it was ok.
Next time I might make him some chicken on the side, then he might like it ! :)

Here's the recipe that I modified from one I found in a magazine.

1 kg pumpkin ... I like kent or butternut but any that is good for roasting would be fine.
1/3 cup orange juice
1/4 cup olive oil
2 tsp sugar
2 tsp moroccan seasoning
1/2 a red onion
2 cloves garlic, crushed
2 cans lentils (I actually only use 1 can but you could use two if you like lots of lentils!)
spinach and rocket mixture
feta

So .... spray your pumpkin with olive oil and roast in bite size pieces in a 200C oven - 20 minutes or so.

Make dressing by combining orange juice and 1/2 the olive oil, sugar and moroccan seasoning.

Heat remaining oil in a frying pan over med heat. Cook onion and garlic for a couple of minutes ~ until soft. Add lentils ... heat through.

In serving bowl, combine lentil mixture, pumpkin, greens, and feta. Top with dressing.

Serve with toasted turkish bread. I did ours in the sandwich press ... topped with olive oil and dukkah.

PS ... this was great as leftovers along side
a delicious omelet cooked by the omelet master - Rory !

Cold Soba Noodles

75g sesame seeds
250g soba noodles (in this instance I used somen instead)
2 tsp rice vinegar
5 tsp soy sauce
2 tsp honey
2 tsp sesame oil
5 spring onions (green onions)

The original recipe said to toast the sesame seeds til golden, and set aside. I never bother. I just use them un-toasted. (or sometimes I used the already toasted ones)

Bring a large pot of water to the boil. Add soba noodles. Cook according to packet instructions. (til tender but not mushy) Have a bowl of iced water ready to put them into after draining. (so ... drain them and then put them in the iced water !)

In the serving bowl you will use, mix vinegar, soy sauce, honey and sesame oil. Finely slice spring onions, add to vinegar mixture. Drain noodles. Add them to vinegar mixture. Mix thoroughly. Add sesame seeds and mix again.

Leave for about half an hour to let flavours develop .. although this is not absolutely necessary.

Serves 4 as part of a meal ... or 2 when eaten on their own.

That's it ! Easy and really yummy !!!

Baby Pea Salad

My Mom gave me this recipe a few years ago. It is so yummy !
I can't believe I haven't posted it here before now !!

500g frozen baby peas
1/2 cup slivered almonds
a few chopped chopped spring onions
crumbled feta cheese - we like lots
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
black pepper to taste

Thaw peas. Combine with almonds (toast first if you like), onions, feta and mayo. Mix in vinegar and then season with pepper. This is better after it sits for a while. Try to make it at least a few hours before you want to eat it.

{spring chicken} anyone ?

Foccacia Bread

1 tsp sugar or honey
2/3 cup warm water
1 tsp active dry yeast
1 tsp kosher salt
1 tsp olive oil
1 - 2/3 cups all-purpose flour, or as needed
1 T extra-virgin olive oil
2 T fresh herb of your choice
1 tsp kosher salt
1 heaping T grated Parmesan

Dissolve sugar in warm water, sprinkle yeast over top and let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tsp salt, 1 tsp olive oil, and flour until the dough starts to come together.

Knead on a well floured surface until smooth and elastic, about 5 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 or 30 minutes.
Pre-heat oven to 415 degrees F (215 C)

Place dough on oiled baking sheet and flatten to 10" x 10" square.
Use the tips of your fingers to make indentations about 1" apart.
Drizzle with olive oil and top with herbs, cheese, salt, and whatever else you desire.
Let rise for 10 minutes.

Bake in preheated oven for 15-20 minutes until golden brown.

Lentil Soup

Aunt Kathy discovered this recipe and gave me a copy. This version includes the changes she made. It's yummy, it's hearty, it's good for you. What more can you ask?

1 16 oz. pkg dried red lentils, sorted and rinsed.
3 (14 1/2 oz each) cans chicken broth
1 6 oz pkg sliced Canadian bacon, coarsely chopped
2 med carrots, cut into 1/2" pieces (I made them much smaller)
1 med potato, peeled and cut into 1/2" pieces
1 med onion, chopped
1 med stalk celery, cut into 1/2" pieces (I left this out because I didn't have any)
4 cups water
1 scant tsp dried thyme leaves (I used Italian Seasoning because it includes thyme and I didn't have any straight up)
1/2 tsp salt or garlic salt
1/4 tsp pepper (note: go easy of the pepper or it will be all you can taste)

Mix all ingredients in 3 1/2 to 6 quart slow cookers.

Cover and cook on Low heat setting for 8-9 hours or High for 3-5 hours or until lentil are tender (they pretty much disappear). Stir well before serving. Serves 8.

I sprinkled a little cayenne pepper on the top of mine and it was a fabulous addition!

{bonnie's black bean chili soup photos}

have you all tried my sister ellie's black bean chili soup ?
i had never made it before the other night
i had eaten it
cooked by ellie while we were in denver
but never cooked it myself

i decided to double the recipe so i'd have leftovers to freeze
and i'm glad because it was freakin' delicious !!!

here's the onion, red/green/yellow capsicum (bell peppers) all chopped up

and now with the garlic

oh man, my mouth is watering ...
good thing i'm having leftovers for lunch !

i didn't serve this on rice
just as is, with corn chips
and topped with avocado, homemade greek yogurt
and grated cheddar cheese

go get the recipe ... it's on this blog already ... and try it

try it ! try it !
and you may.
try it and you may, i say ...

like it that is
green eggs and ham ... if you haven't read it, you need to.

Green Smoothie ~ Day Nine ~ Bonnie

This one was delicious.
Might be my favorite one yet ...

One frozen banana
strawberries picked out of our garden
frozen cherries
one whole orange
home made greek yogurt
water
acai berry power
heaps and heaps of spinach

Green Smoothie ~ Day Eight ~ Bonnie

if you are paying attention, you will notice that i skipped from day five to day eight
smoothies on the weekend didn't work
no biggie

this smoothie was nice

not my favorite one yet but nice

here's what i put in it :

one frozen banana
one whole orange
frozen raspberries
fresh strawberries
one whole tomato
water
acai berry power
greek yogurt
a heap of spinach
agave nectar

Green Smoothie ~ Day Five ~ Bonnie

{ratatouille}

I was directed to this recipe by way of a friends blog ...
I made a few modifications, of course, but not too many. Next time I'll make a few more.
Anyone who knows me won't believe this but I totally forgot the garlic and onion !
WHAT?!?!
It's true ... I'll be trying this again soon WITH those necessities !!

Here's the recipe ...
1/2 onion, diced
garlic, to taste, crushed
1 can (400g) tomato puree
olive oil
Zucchini - Green and Yellow (I couldn't find yellow this time though)
Eggplant - I used a lebanese one.
Red and Yellow Capsicum ( bell peppers )
fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F, 180 C.

Pour tomato puree into bottom of an oval baking dish. Cover with garlic and onion . Season with salt and pepper.

Thinly slice the veggies into rounds.

Alternate veggies and lay around the dish. Working around the outside and finishing in the center. I chopped up the remaining capsicum and sprinkled them on the top.

Drizzle a bit of olive oil over the vegetables and season them generously with salt and pepper. Sprinkle with fresh thyme.

Cover dish with a piece of parchment (baking) paper cut to fit inside.

Bake for about 45 to 55 minutes, the veggies should be cooked, not limp and not brown at the edges. The tomato sauce will bubble up around them ...

She served with a dab of soft goat cheese on top, I was going to use feta but totally forgot. I think I was in a rush !!!

I served this on top of mashed potatoes, with steamed bok choy on the side.

Green Smoothie ~ Day Four ~ Bonnie

Today's was the greenest yet.
The kids think it was the best tasting one so far.
I agree, they just keep getting better !!

Here's what was in it :

One frozen banana
Two big chunks of watermelon
Handful frozen raspberries
One whole tomato
Couple spoonfuls homemade Greek yogurt
Teaspoon berry power
Agave Nectar
Water
As much spinach as I could fit !!

Green Smoothie ~ Day Three ~ Bonnie

Call me crazy, plenty of people do it regularly, but I just can't help but photograph my green smoothies in the garden. I don't know why but it just seems like an appropriate place !

Today's smoothie was the best one yet ... and the kids agree !

Maybe it was the homegrown strawberries ...

Here's what it had in it.

One frozen banana.
Leftover fruit salad that I threw in the freezer last night.
One tomato.
Fresh strawberries ... picked from our garden this morning !
Bok choy ... also picked from our garden this morning !!
A chunk of watermelon.
Agave nectar.
Probably 2 cups of spinach ... that's all I had left ! Bought more today !
and a couple heaped spoon fulls of homemade Greek yogurt.

oh yeah, water too. They always have water in 'em !

I blended it heaps more than the previous days.
I think that is why it is finally
GREEN !!

Green Smoothie ~ Day Two ~ Bonnie

Moving more towards green. Yesterday was pink. Today, we're more of a brown ...
Maybe tomorrow I'll finally get a green one ??

Although, after reading Khrista's post, I'm thinking maybe I need to blend longer.

Here's what I put in today's ...

One banana
handful frozen blueberries
half handful frozen raspberries
5 big fresh strawberries
1 whole roma tomato
agave nectar
and two or three cups of baby spinach

It was yum, and no, you can't taste the tomato ...