All About Foods Court

One of the most common "tapas" of Spain, this dish is quick, easy and FULL of garlic flavor. Your guests will be asking for the recipe after the first bite and only you will know how simple it was to prepare.
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
1 lb shrimp, 25 count to a pound
4 large cloves of garlic, finely minced
1 tsp sweet Spanish paprika
1 tsp red pepper flakes
2-3 oz of cognac (you may substitute dry sherry instead)
1/4 cup virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
1 Baguette
Preparation:

Serves 4 as an appetizer.

The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!

Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

Serve with fresh bread.

Serves 4 for appetizers. If preparing for a main course, double the recipe!
By Lisa & Tony Sierra

Chawamnushi is a Japanese custard steamed in a cup. Chawan means tea cups or rice bowls, and mushi means steaming in Japanese. Chawanmushi cups are available with lids.

Japanese Egg Recipes
Japanese Recipes
Japanese Food Pictures
Ingredients:
3 eggs
1 1/2 cup dashi soup stock
1/2 tsp salt
1 tsp soy sauce
1 tsp sugar
1 tsp sake
1 chicken thigh, cut into bite-size pieces
4 shiitake mushrooms, thinly sliced, or 1/4 enoki mushrooms, chopped
1 oz. mitsuba (trefoil)
8 slices kamaboko or narutomaki fish cakes

Preparation:
Lightly beat eggs in a bowl. Try not to bubble the eggs. Add cool dashi soup stock, soy sauce, salt, sake, and sugar in the egg. Strain the egg mixture. Put shiitake, chicken, and kamaboko or narutomaki in four chawanmushi cups, or tea cups. Fill each cup to third-forths full with the egg mixture. Place mitsuba leaves on top of the egg mixture. Cover the cups. Preheat a steamer on high heat. Turn down the heat to low and carefully place cups in the steamer. Steam for about 15 minutes. Poke the custard with a bamboo stick. If clear soup comes out, it's cooked.

*Makes 4 servings.
By Setsuko Yoshizuka

Authored By: Polly Pitchford, Full Spectrum Health™
The applesauce is used in place of the traditional oil.
Diet Types: Low Fat, Vegetarian

Ingredients:
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon cinnamon
1/2 cup raisins
1 egg, whole
1 teaspoon vanilla extract
1 cup soy milk
1/2 cup applesauce
2 cups grated carrots
1 egg white

Serves: 8

Cooking Time: 30 minutes - one hour

Instructions:
Preheat oven to 350. In a large mixing bowl, combine the dry ingredients. Add raisins. Make a well in the center. In a separate bowl, lightly beat egg and egg white, or Egg Replacer. Stir in vanilla, milk and applesauce. Fold in carrots. Add wet ingredients to dry ingredients; stir just until well blended. Pour batter into papered muffin cups. Bake 25-30 minutes, or until toothpick comes out clean.

Authored By: Polly Pitchford, Full Spectrum Health™
This lively salsa compliments the mild fish.
Diet Type: Low Calorie

Ingredients:
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
1/2 sweet onion, chopped
2 cups peeled mangos, chopped
1/2 cup orange juice
1 teaspoon dried Thyme
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
4 6oz. Tilapia fillets
cooking spray

Serves: 4

Cooking Time: 30 minutes - one hour

Instructions:
Combine first 3 ingredients in a food processor, and process until minced. Add the mango and next 5 ingredients (mango through salt); process until smooth. Place mango mixture and fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes. Remove fish from bag, reserving marinade. Pour reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Prepare grill or broiler. Place fish on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Kuromame means black beans in Japanese, and it indicateds simmered sweet black beans. The Japanese word for beans, mame, also means "working like a bee." So, people hope for being able to work in good health, eating kuromame on Japanese New Year. It's preferable to simmer kuromame in iron pot or add rusty nails to blacken the color of the beans.
*Makes 4 servings

Japanese Recipes
Japanese Food Pictures
Ingredients:
1 cup black beans
4 cups water
1 cup sugar
2 tsp. soysauce
1/2 tsp. salt
1/2 tsp. baking soda
A couple of rusty nails, washed
*A sheet of gauze

Preparation:
Wash black beans. Put water, sugar, salt, soysauce, and baking soda in large deep pot or iron pot. Bring to a boil. Stop the heat and add black beans. Leave it over night, or about 8 hours. Clean a couple of rusty nails, and wrap them by gauze. Add it in the pot. Put the pot on high heat and bring to a boil. Turn down the heat to low. Skim off any foam that rise to the surface. Cover the pot and simmer the beans on low heat for about 5 hours, or until beans are softened. When the liquid decreases, add some water. Stop the heat and let it sit until cool.
By Setsuko Yoshizuka

Edamame isn't just a healthy snack. Adding edamame makes pork stir-fry so colorful and more nutritous.

Edamame
Japanese Pork Recipes
Ingredients:
3/4 lb thinly sliced pork, cut into bite-size pieces
1 Tbsp sake
1 Tbsp soy sauce
2 tbsps vegetable oil
1/2 inch fresh ginger root, minced
4 small green bell peppers (about 1/4 lb), cut into bite-size pieces
1/4 lb edamame, boiled and shelled
1 1/2 tbsp water
1 1/2 tbsp sake
2 Tbsp soy sauce
1 Tbsp sugar
1 tsp katakuriko starch/corn starch
2 tsp water

Preparation:
Season pork with 1 tbsp of sake and soy sauce in a bowl. Heat 1 tbsp of vegetable oil in a large skillet and stir-fry the pork until changes its color. Remove the pork from the skillet. Mix measured water, sake, soy sauce, and sugar in a cup and set aside. Heat 1 tbsp of vegetable in the skillet and fry minced ginger, then stir-fry green peppers on high heat until softened. Put the pork back in the skillet and add edamame. Stir-fry all the ingredients, and pour the mixed seasonings over. When it boils, add the mixture of katakuriko starch and 2 tsp of water and stir quickly. Stop the heat.
*Makes 4 servings
By Setsuko Yoshizuka

Authored By: Polly Pitchford, Full Spectrum Health™
The color contrast of the dark green broccoli and rich orange squash makes a wonderful presentation.
Diet Types: Low Fat, Vegetarian

Ingredients:
1 head broccoli, cut into florettes and stems peeled and 1/4 sliced
1 small winter squash (butternut, hokkaido, buttercup,sweet)
1/2 tablespoon melted butter
salt to taste

Serves: 4

Cooking Time: Under 30 minutes

Instructions:
If steaming squash: Cut into quarters. Scoop out seeds and place in a heavy pot with enough water to reach 1/2" depth. Cover, bring to a boil, reduce heat to low and simmer until tender, about 20 minutes. If baking squash: Cut squash lengthwise in half. Lightly oil a baking pan and add 1/4 cup water. Invert squash onto pan and bake at 375 until a fork easily pierces skin, about 30 minutes. Using a pot holder, scoop seeds out of baked squash and discard. Scoop flesh into a blender and add butter, Sea Salt and enough water to make a sauce-like consistency. Blend until smooth. Adjust seasonings to taste. Serve over lightly steamed broccoli.