コストコ購入品と朝昼晩ご飯／平日ごはんをラクにする冷凍ストック作りとバーベキューを楽しむふたりの暮らしの休日

コストコ購入品と朝昼晩ご飯／平日ごはんをラクにする冷凍ストック作りとバーベキューを楽しむふたりの暮らしの休日

A holiday that started a little late. I’ll have brunch with Karuizawa’s Miffy bread that I had frozen. A little happiness from the morning♪. It’s the season for new onions, so today I’m going to make a nesting omelet with new onions instead of cabbage. The omelet is done. After dinner, I’m going to Costco. I’m not sure which one to eat first:). It ‘s not only cute, but it tastes delicious. The new onions in the omelet are sweet, and I want to make this again. After dinner, I made a shopping list. I’ll prepare ice packs, which I tend to forget, and then I’ll go. Outside the window, it’s completely early summer. I was able to buy what I wanted, so today’s shopping was satisfying. I bought a lot, so it’s about time to go home. I’ve arrived home. This time, I’m mainly talking about frozen stock and barbecue ingredients. Let me introduce today’s purchases. Anything that I won’t use right away will go in the refrigerator. My husband’s favorite milk. From here, I’ll clean up and make frozen stock. I bought my favorite mask. Individually wrapped, so it’s easy to carry around. There’s a wire in the middle, so it’s easy to breathe. I started using avocado oil because I heard it’s good for your health. It’s heat resistant, so I find it useful for stir-frying and baking. My favorite chocolate with 72% cacao, which I’ve introduced many times. Even though it’s high cacao, it’s surprisingly easy to eat. Asparagus and baby corn brighten up the table. This time, I’m planning to use it for spring rolls and BBQ. Baby corn doesn’t keep well, so I’ll use it up within a few days. I left it at room temperature, so it peeled off easily. Place the asparagus on top of the bacon and cheese. Secure the end of the roll with water-dissolved flour. Wrap the baby corn in the same way. Freeze the spring rolls and eat them fried while still frozen. I tend to eat a lot of meat dishes, so I bought some silver cod. It’s a bit of a hassle, but sprinkle salt on it to remove the odor. Leave it for 10 minutes and then wipe it off with kitchen paper. First, make teriyaki, which is delicious whether grilled or boiled. 3 tablespoons soy sauce 2 tablespoons sake 2 tablespoons mirin 2 tablespoons sugar 1-2 pickled plums Ginger to taste. I added ginger and pickled plums to give it a refreshing finish. Next is miso-marinated. 2 tablespoons sake 2 tablespoons mirin 2 tablespoons miso 1 tablespoon sugar 1 tablespoon soy sauce 1-2 pickled plums. When cooked in a frying pan, it was fragrant and very delicious. I’ve been into pickled plums lately, so I added them here too. Finally, with soy sauce koji. I added about 1 tablespoon per slice. When cooked on a fish grill, it was plump and my husband really liked the gentle soy sauce flavor. This is dried squid, which will soon be in season. Peel off the body and guts, and slowly pull out the guts. You can remove the cartilage cleanly by pulling it. I cut off the legs under the eyes and removed the beak. Wash with water to remove the slime. Remove the hard suckers from the legs with kitchen paper. Finally, the preparation is finished. I tried the garlic flavor with shrimp before, and it was delicious, so this time I’m going to freeze the squid in a peperoncino style. Garlic, chili pepper, salt, olive oil. It seems like it can be used in a variety of ways, such as pasta and stir-fried vegetables. I’ll put skewers on the rest for BBQ and season it. 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sake. Seafood food waste is prone to smell, so I use coffee powder after drinking it to deodorize it. It’s reassuring to have some frozen stock. At the same time, I’m also going to prepare for tomorrow’s BBQ. This is yakitori, a classic BBQ dish. It’s frozen well, so you can use as much as you want to eat. To prevent the skewers from burning, wrap aluminum foil around the base. Next, I’m going to prepare and season the skirt steak. Wipe off any dripping that causes odor. Carefully remove sinews and membranes, and cut off excess fat. Do not throw away the sinews and membranes, but freeze them and use them as beef tendons. Freeze and store any that you are not going to eat right away. Cut into diamond cuts for BBQ. Place chopsticks on the side and cut 5mm at 90 degrees. Turn over and cut 5mm at 30 degrees. The diamond cut is complete with grid-shaped cuts. Soak in your favorite sauce and let sit overnight. This is a sweet and spicy sauce recommended for those who like yakiniku sauce. 1 tablespoon miso 1 tablespoon soy sauce 1 tablespoon sake 1 tablespoon mirin 1 tablespoon sugar 1 teaspoon chicken stock powder 1 teaspoon doubanjiang 2 tablespoons water. We will also prepare the beef tongue. Rinse with water to thoroughly wash off the drippings. Wipe off the water and carefully remove the tough parts, blood vessels, and excess fat. There is one vein on each side. The veins have been removed. This time, I sliced ​​it thickly. I will use the tough tip of the tongue for another dish. I will cut it into mango slices so that it cooks easily. I will use the tip and bottom of the tongue for tongue stew. This completes the preparation for the BBQ. All that’s left is to grill it deliciously tomorrow:). I’ll freeze some plastic bottles to keep it cool for tomorrow. Before you know it, it’s already dinner time. I took a short break while the water was boiling. I’ve been hooked on Seven’s matcha warabi lately. It’s so delicious that I’ve had it for three days in a row… lol. It’s getting late, so I’ll have ravioli for dinner, which only needs to be heated. It’s an excellent pasta sauce that I became addicted to after trying it once. While steaming the vegetables, I’ll also add the sauce. This convenient ravioli has a shelf life of two months. Just boil it for 4 minutes and you’re ready to eat. Ravioli breaks easily when cooked over high heat, so I boiled it over low heat. The eggs and vegetables will soon be steamed. I don’t know how many times I’ve made this cheese. Even in mini size, it’s full-fledged Parmesan deliciousness. I’ll freeze the extra with the sauce. If you put the sauce underneath, the ravioli won’t stretch. Since it doesn’t contain any preservatives, I can freeze it in small portions in ice cube trays. Dinner was ready in no time. Since I’m here, I’ll also serve the fruit I bought for the first time. The ravioli and sauce tasted like they were from a restaurant. It was an authentic taste that didn’t feel like home cooking. The steamed eggs were also delicious. The longan has a taste and texture like lychee, but it has a flavor like Chinese medicine, which I didn’t really like. I put the plants on the balcony to match the morning sunlight. I have a light breakfast and start preparing for the BBQ. I wrap the bread that I’m not going to eat right away in aluminum and freeze it. This is probably the first time I’ve eaten dragon fruit in 20 years. It’s a rare red color. I didn’t like it after one bite, so I decided to use it in a smoothie. A banana and a little water . Along with yogurt. I found a cute parasol, so I decorated it with it. I forgot to add honey, but it was delicious with its natural sweetness. This chocolate-filled pie is one you’ll want to eat again and again. It was delicious, as expected! . I enjoyed my breakfast too leisurely, so I’ll hurry up with the preparations from here on out. First, make the salad. Put the dressing at the bottom. Add the harder vegetables first, as they won’t soak up the dressing easily. Lastly, add lots of soft leafy vegetables. This completes the jar salad. I’ll make rice balls and take them with me. The filling is pickled plum, which helps prevent food poisoning. I’ll use aluminum foil and masking tape to wrap the nori so that it stays crisp even after a while. That’s it. Don’t forget to put the ingredients I prepared yesterday in your bag. I’ll also pack other things that I think I’ll need. The chopsticks I bought at Costco. This time, I’ll bring this keg beer with me 🍺. It’s about time to leave. I arrived at the barbecue area. The sun is strong, so I put on sunscreen first. A secret trick to prevent plates from flying away. The beer I was most looking forward to today. Just attach the nozzle and you can easily assemble it! I didn’t know how to do it, so it was all bubbled…lol. The meat is grilling nicely. I’ll prepare a salad and eat rice soon. The raw vegetables under the blue sky are the best, and this will probably become a staple at barbecues. I was surprised that the beef tongue was soft even though it was thickly sliced. The squid was well seasoned, and it was a great success. I’ll grill the skirt steak, the main dish of the day. The slits made it cook quickly. This is a taste that makes you want rice. The rice stuck to the aluminum foil and it was difficult to open, so next time I’ll try making it with oil. The seaweed was crispy and very delicious. When it comes to finishing off a barbecue, marshmallows are the best. They look even cuter when baked💛. The fun time flew by. For dinner, I made a light meal with what I had in the fridge. First, I had a refreshing infinite cucumber. I rubbed the cut sides together to remove the bitterness. It’s also delicious the next day, so it’s recommended to make it in advance. Lightly rub with salt and drain. All you have to do is season it and it’s done. 2 cucumbers 1/2 teaspoon chicken stock 1/2 teaspoon sugar 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon ground sesame. I have some leftover yakitori from the barbecue, so I’m going to make oyakodon. 2 tablespoons soy sauce 2 tablespoons mirin 1 tablespoon sake 1 tablespoon sugar 1 teaspoon granulated Japanese-style soup stock. Add 160cc water and boil for 2-3 minutes. I didn’t have much chicken, so I decided to add tofu. Add the eggs in two batches to make it fluffy and soft. This is a recipe from Cookpad, but I’ve never had any problems with it and it’s one of my favorites. I use less rice. For soup, I keep it simple with clear soup. The tofu was fluffy and flavorful, and had a gentle flavor. Eating a meal at home slowly is also comforting. I hope you have a wonderful week.

今回は、コストコでバーベキュー用の食材や冷凍ストックをたっぷり買ってきました🛒
ミッフィーのパンでブランチを楽しんだり、冷凍ストックを作ったり…☺️
バーベキューにも出かけて、休日をしっかり満喫できました🍖
新緑が気持ちいい季節、みなさんもどうぞ心地よい毎日をお過ごしください🌿

▼タイムスタンプ
00:18　ブランチ：ミッフィーのパンと新玉ねぎの巣ごもり卵焼き
02:18　コストコ買い出し
03:00　帰宅と購入品紹介
04:00　片付けと冷凍ストック作り
11:52　BBQの下準備
17:56　夕食：ラビオリ・パスタソース・ロンガン
22:13　朝食：パン・ドラゴンフルーツのスムージー
24:16　BBQの準備
26:27　昼食：バーベキュー
29:38　夕食：親子丼・無限きゅうり

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さくらどり 焼鳥用もも肉串（冷凍）
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Kirkland オーガニック ほうれん草＆チーズのラビオリ
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マルチグレインココアスパイク
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スイスデリス ダークチョコレート
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北海道 オーガニックミルク
ベトナム産ロンガン（リュウガン）
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ベビーコーン
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▼レシピ
●屋台風イカの姿焼き
するめいか　2杯
醤油　大さじ2
酒　大さじ1
みりん　大さじ1
参考レシピ：https://beergirl.net/bjrecipe_842/

●イカのペペロンチーノ風
にんにく　2片
オリーブオイル　大さじ2
唐辛子　2本

●タラの下味（梅照り焼き）
醤油　大さじ3
酒　大さじ2
みりん　大さじ2
砂糖　大さじ2
梅干し　1～2個

●タラの下味（梅味噌漬け）
酒　大さじ2
みりん　大さじ2
みそ　大さじ2
砂糖　大さじ1
しょうゆ　大さじ1
梅干し　1～2個

●タラの下味（醤油麹）
タラ切り身1枚に大さじ1くらい

●ハラミのタレ
味噌　大さじ1
醤油　大さじ1
酒　大さじ1
みりん　大さじ1
砂糖　大さじ1
鶏がらスープの素　小さじ1
にんにく　１片
豆板醤　小さじ1
水　大さじ2
参考レシピ：https://oceans-nadia.com/user/236306/recipe/382255

●居酒屋風やみつききゅうり
きゅうり　2本
塩　ひとつまみ
ごま油　小さじ2
しょう油　小さじ2
鶏ガラスープ　小さじ1
砂糖　小さじ1
すりごま　小さじ2
参考レシピ：https://cookpad.com/jp/recipes/17631433

●親子丼
鶏もも肉　1/2枚
豆腐　小1個
卵　3個
玉ねぎ　1/2個
しょうゆ　大さじ2
みりん　大さじ2
酒　大さじ1
砂糖　大さじ1
顆粒和風だし　小さじ1
水　160cc
参考レシピ：https://cookpad.com/jp/recipes/18442207

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