Two for Tuesday…

Originally Nay started Two for Tuesday in which she shares two recipes that she has used recently and this week I am going to join in (plus I purchased a slow cooker on amazon today with birthday money with two recipe books- one in English and one in Japanese with more Japanesey recipes so maybe I will be using a lot of new recipes in the future and hopefully be able to share them on here)…

In recent weeks I have actually tried a lot of new recipes, for two reasons. One, I have been looking for quick things that I can prepare earlier in the day or things that only take 10-15 minutes to prepare and cook so that if Noah is playing up then I don`t have to stress about when I will have time to make dinner and two because we are trying to save more money each month so I have been trying more Japanese cooking which pleases my husband and is better for our budget.

Bruchetta Chicken Bake
(Original recipe from All recipes but I had to change a few things- I made this today for the second time as it was a hit with Shun and great for making bento)

500-600grams of chicken breast (This is for the two of us, plus bento, plus probably a little extra for my lunch the next day)
Minced garlic (as much as you like)
1 x tin of diced tomatos
1 x red onion
1.5 cups of bread crumbs (original recipe calls for a box of chicken flavoured stuffing mix, and cup of water which is why I changed it to chicken stock below)
1 cup of chicken stock
Italian seasoning (I used what I had which was some all spice, basil, thyme and oregano)
grated cheese (original recipe calls for Mozerella)
parmasen cheese

Steps
(Calls for oven, pre-heat to 180 degrees and cook for 35 minutes)
1. Cut the chicken up into bite size pieces and dice the onion and chuck together with minced garlic, salt & pepper. Put in a baking dish.
2. Sprinkle with cheese (about half of what you want to use)
3. Put the breadcrumbs, diced tomato, chicken stock and spices in a bowl and mix- leave to sit for at least a minute so that the bread crumbs soak it all up.
4. Spread the bread crumb mixture over top of the chicken and sprinkle some more cheese over top as well as a little parmasen cheese.
5. Put in the oven. I serve it with a green salad and rice but you could forgo the rice if you wanted to (I just do it to appease the hub!)

Fried Pork and Vegetable rolls
(I am translating this recipe out of a book, so excuse the strange wording at times- my MIL makes something very similar which I have always enjoyed)

300grams pork pieces (ロース切り）
A little minced ginger
1 carrot
12 beans
1 stick of celery (I used leeks & asparagus instead since that is what I had, plus Shun doesn`t eat celery)
Some salad oil
soy sauce
Mirin
Japanese cooking sake

1. Cut the pork pieces into smaller pieces (I cut each piece in half)- leave in a bowl with the minced ginger to soak a little.
2. Cut the veggies into 6cm pieces- and then into quarters. (not necessary for the beans, the quarters anyway)
3. Roll bits of pork around the veggies
4. Put one tablespoon of oil in a fry pan and cook the pork/veggie rolls, as the pork begins to cook and change colour turn down the heat.
4. Add 2 tablespoons of soy sauce, mirin and sake to the pan and continue to cook on low heat for a couple minutes.

We at this with rice, gomae spinich and I can`t remember what else….

I also think this would make a great vegetarian recipe if you could make vegetable stock…

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