Full Fungus Salad

IMG_2207Full Fungus Salad

Prep-time: 3 minutes (or however long it takes you to chop)
Calories: Few. Mushrooms are surprisingly low cal.
Healthy (+): Lots and lots of green.
Healthy (-): Cheeeeese
Cost: about $8
Feeds: One lonely diner

Delicious scale: 4 stars

Ingredients

– 6 white cap mushrooms
– 1/4 a head of romaine lettuce
– 5 cherry tomatoes
– finely grated mozzarella cheese
– basil cheese dressing

Preparation

1) Chop chop
2) Choppity-chop-chop
3) ???
4) Profit
(seriously, it’s all chopping)

Sometimes when I’m caught up in life (read: napping, studying, napping, writing, napping, reviewing etc) I forget to take the time out of my busy napping day to go out to the grocery store and buy nice, whole foods that aren’t going to kill me in a race between diabetes and cancer. That leaves me at the mercy of whatever I have in my fridge to make something healthy to eat when I have that “Oh, Shit, I actually have to eat.” moment. Fortunately, The Partner usually picks up green things when she comes home from work. She claims she has a vested interest in my health. I think she likes to see me suffer.

Today I happened to have romaine at my disposal, as well as my salad staples, cherry tomatoes and cheese, and some mushrooms. I’m going to be honest, as much as I love mushrooms, white caps are the only ones I’ll eat raw. I don’t know why. Conditioning, I suppose. White caps were all we ever had when I was growing up. Japan has so many varieties of mushrooms that I feel a little overwhelmed when shopping for them, so I tend to stick to my old favorite.

Admittedly, I’m not a huge fan of romaine. I think it comes from once having found a dead moth in my caesar salad. Something like that tends to put you off of a food. I don’t care much for its fibrous texture and oddly enough, I don’t find it as flavorful as iceberg, which has been proven to be nothing but a bunch of water molecules trapped in the tightest bear hug ever. Anyway, romaine makes a good salad filler. At least as good as cabbage on the best of days. I’ll always prefer it paired with barbeque, but it makes a good bed for mushrooms and cheese in a pinch.

Speaking of which, mushrooms and cheese has to be one of the best food pairings I’ve ever had. I’ll make stuffed mushroom caps entirely with cheddar cheese and be a happy woman.

How You’re Supposed To Make It

Asparagus & Mushroom Salad

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Popeye’s Italian Odyssey

*POP* That’s the sound of me racing back to this blog, approaching the speed of light. I have kept the rabbits waiting. Terribly sorry for that. No more delays. Let’s get into it:

Popeye’s Italian OdysseyIMG_2564

Prep-time: 6 minutes
Calories: Probably not more than a couple hundred.
Healthy (+): So much spinach
Healthy (-): Go easy on the cheese
Cost: about $5
Feeds: 1 woman in desperate need of dark green, leafy vegetables.
Delicious scale:3-stars-out-of-5
Ingredients

– one bag of spinach leaves
– one whole tomato
– half a cucumber
– half a red pepper
– Whatever is left in the bottom of the thousand island salad dressing bottle
– Croutons
– Shredded cheese

First of all, this salad was born out of the hasty need to put green things in my body. With the World Kendo Championships just around the corner, people from all over the globe are coming to visit our humble club which means these past and coming weeks are an orgy of fried food and beer. What, you didn’t know that kendo is half intense, screaming stick fighting and half getting roaring drunk and hoping sensei pays? The more you know. Obviously a stiff salad is needed.

I know this salad is healthy because I dumped an entire bag of spinach into it. I chose spinach because it was what was in the fridge, and also because on the scale of dark, green leafy vegetables, spinach is like, the darkest, greenest and leafiest of them all, or else cartoons have lied to me. It also tastes like ass, so I had to defuse it with other, yummier things, like tomatoes, cucumber, red peppers and croutons. The result was… meh. Probably because I didn’t have enough salad dressing, but also because I forgot to account for the water content in whole tomatoes. No, I don’t cut the middles out of my tomatoes because shut up. The cucumber and croutons gave this salad some much needed crunch, but the whole thing ended up as a soggy, bland mess regardless. But it was healthy!

How I Made It

1) Dump an entire package of spinach into a spare Tupperware because your Perfect Salad Bowl (TM) has gone missing.
2) Cut a half a cucumber carefully in hand. Add to bowl.
3) Make a mental note to wash the cutting board along with the rest of the dishes after dinner.
4) Repeat step two with a tomato and red pepper.
5) Shake out the dregs of salad dressing from the bottle.
6) Realize that your salad looks pitifully unappetizing and add croutons and cheese.
7) Add more cheese, because cheese.
8) Enjoy.
9) Forget to wash the dishes.

How You’re Supposed to Make It

Spinach and mushroom salad (with bacon)

Bonus Salad: Yoshinoya’s ‘Green’ Salad

I like salad. You like salad, presumably, otherwise why the heck are you here?! This is for all the rabbits of the internet. Anyway, as much as I like salad and enjoy making them and eating them, this every day salad blogging thing is taxing, especially since I have three other blogs I have to tend to, plus reviewing, writing, working and sleeping, somewhere in there as well. That said, I think I’m going to make this blog a once a week thing, and since I tend to have a lot of free time on Tuesdays, why not set Tuesday as salad blogging day. This also means that I’ll never run out of salads to blog about, since I’m still making myself a salad a day. It’s a win-win for me. Not so much for you if you’re looking for daily salad recipes. I’m sorry, bunnies.

So, to kick off this new change, I’m going to continue with my current series, “Salads I ate when I was too sick to make my own salad.” Fortunately, Japan being a health conscious country (read: if it looks like our ankles can support our body weight, we’re eating too much) there is always some sort of side salad option to have at any restaurant you go to. This shouldn’t be mistaken for vegetarian or vegan options, though. These aren’t meals, really, and finding vegetarian or vegan foods in Japan is really difficult, as the Partner and I have discovered while trying to accommodate vegan friends. Meat might be expensive as hell over here, but it’s an integral part of every meal.

But I digress. The point is, even when we eat out, I can get me a salad, and on the days when I’m dripping like a faucet and too feverish to tell the difference between chopping a carrot and chopping my finger, going out is probably the better alternative. Plus I get to share my germs with the world. It’s all about sharing, folks.

On this day we went to Yoshinoya, which I know exists outside of Japan, but for anyone who has never eaten at one, Yoshinoya is a donburi restaurant, which is basically meat on rice and it’s amazing. The meat is generally either beef or pork, but it can also be chicken with egg, salmon or barbequed eel. I’m sure there are more options than this as well, but this is what we find (read: are willing to eat) at Yoshinoya.

But onwards to the salad. This beautiful salad you see here is the reason why these sides can IMG_2172never be mistaken for an actual meal. Most of the salads you will find in Japan are just shredded cabbages with hints of something else in them. Sometimes carrots, mostly corn, and if you’re really lucky, a couple paper thing slices of cucumber. If the restaurant is feeling particularly classy, it will cover the cabbage in a few leaves of lettuce to give you the impression that you’re eating something more satisfying. You can see here that this salad in particular is just cabbage with some corn. Dousing it in goma dressing is actually what gives it any appeal at all, but for a salad, I suppose it’s filling. The real delight, though, was the giant bowl of barbequed pork on rice, swimming in green onions. Sometimes, there’s just no substitute for a helping of meat.