初夏の朝昼ごはんと晩酌/漬物以外のらっきょうレシピ/丸ズッキーニの肉詰め/丁寧な暮らし/夫婦の食卓/犬猫のいるやさしい暮らし/ズッキーニレシピ/料理と暮らしのvlog

初夏の朝昼ごはんと晩酌/漬物以外のらっきょうレシピ/丸ズッキーニの肉詰め/丁寧な暮らし/夫婦の食卓/犬猫のいるやさしい暮らし/ズッキーニレシピ/料理と暮らしのvlog

HIGOTOTSUMUGU　～ A Lifestyle That Enjoys the Seasons～ Of course it’s fun to go to the beach with the kids, The sea that comes alone is also a moment that heals the heart. I had a lively breakfast today, then spent a leisurely morning relaxing in the fields　　 The chamomile flowers I planted in early spring have bloomed. I’m going to pick some cute, lacy dill flowers and prepare breakfast. For a while now, whenever I go to the farm store I’ve been thinking about pickling scallions. My husband likes them, so I prepare them pickled in salt and soy sauce every year, but this morning I want to use them as an ingredient in a mapo tofu soup. After washing them well, peel any thin skins that bother you and cut them to your liking (thin slices this time). These are sweet chili peppers that I also bought at the farm store. These are mild chili peppers. It will still be a while before we can harvest the chili peppers in our home. I usually cook rice with mixed grains. I keep a variety of ingredients on hand and choose depending on my mood and the menu of the day. This morning I used quinoa and buckwheat. On our stove, we cook for 13 minutes and steam for 10 minutes. I will make mapo tofu soup with shallots and sweet chili peppers. I will put sesame oil, doubanjiang, chopped ginger and garlic in a pot and heat it. I will stir fry the doubanjiang thoroughly to bring out the spiciness and aroma. I will stir fry the minced meat until it changes color, then add the sweet chili peppers and shallots and stir fry until the oil is evenly distributed. I will add water, chicken stock, soy sauce, Shaoxing wine and cane sugar, mix everything together and drain the water. Add the tofu. Drain the tofu in the microwave (cover loosely with plastic wrap and microwave for 2 minutes at 600W). Add water-dissolved potato starch, mix, and thicken lightly. This season, a pleasant breeze flows in through the open window. Hearing the cute singing of birds makes my time in the kitchen soothing. I was curious to try pairing the savory rice with salmon roe soy sauce, which I bought out of curiosity ^^ I was curious to try pairing the savory rice with salmon roe soy sauce ^^ And, thinking that it would definitely go well with the rice, I’ll have the dill rice with ham and eggs ^^ If you fry the white first and put the yolk on top, you’ll end up with a runny fried egg Pickled radishes and cute biquinho pickles that I pickled last fall By the time the rice was done, Pepper and Tsuki were sleeping together ♡ Today’s breakfast * Ham and eggs * Soup Mapo tofu * Radish and biquinho pickles * Dill-scented rice Herb water with a nice minty scent and some pink wildflowers I picked some wildflowers and the yolk crumbled without me noticing, but I put the yolk on top and turned off the heat right away. Thanks to the preheating, it stays soft and half-cooked ^^ It also has the scent of pickled radish, and has a different taste from long onions. I love ikura, so I was attracted by the name and appearance, and had seen it in the store before, and when I picked it up and looked at it, the store clerk let me try it, so I bought it for the first time ^^ Ham and egg rice bowl is definitely delicious, isn’t it? It’s great to eat it while breaking it up little by little, but it’s also a hard taste to give up in one bite 🤭 Also, people have different preferences for what to put on ham and eggs , don’t they? I often put soy sauce or seasoning sauce on it, but if you have any recommendations, I’d be happy if you could tell me ^^ Trying new ingredients and seasonings and discovering new deliciousness makes the dining table even more enjoyable ^^ It’s time for breakfast, which seems to be enough to keep us going all day today After the morning’s work is over, we all go to the garden. When the sun comes out, it feels nice and warm, and everyone dozes off ♡ Teddy is also relaxing. The gentle breeze is so pleasant ^^ I went to the backyard to pick Houttuynia cordata with its beautiful, delicate white flowers , and then to the field with the energetic Tsuki. We picked mint together and chased bugs 🐈️ This is the first harvest of the season, a cute round zucchini ^^ I’m going to carefully pick it and prepare it for lunch ^^ After harvesting the round zucchini, I decided to first make a meat stuffed gratin ^^ I cut it just below the stem. I was mesmerized by the fresh cross-section that can only be achieved by freshly picked zucchini. I scooped out the insides with a spoon, chopped them up, and stuffed them together. Being careful not to tear them, I scooped out a thickness of about 7 to 8 mm. Soon after starting my dual-base life, I started my long-awaited field, and this year marks the sixth year. Although taking care of the field each season is quite hard work and difficult, I am attached to the vegetables that I have grown myself, and they taste even more delicious. The time I spend with the soil while listening to the sound of the waves and the birds singing is also peaceful and soothing. It’s time for a moment 🌱 Make tomato sauce for gratin. Put homemade stewed tomatoes (recipe in #16), salt, sugar and ketchup in a pot and simmer for 10-15 minutes. While simmering the tomato sauce over low heat, fry the zucchini stuffing . Fry the chopped spring onions and minced meat, and when the minced meat changes color, add the zucchini, salt and Worcestershire sauce, fry until the liquid is gone, then spread on a tray and let cool. I made a generous amount of filling to put inside, so if you have any left over, you can remake it into fried rice, or spread the leftover tomato sauce on bread, top with the filling and cheese, and grill it to make pizza toast for a quick breakfast ^^ Top with lots of cheese and bake in an oven preheated to 200℃ for about 30 minutes. Tsuki is patrolling the outside ♡ I made a cage to match the room, so I made it so that it would fit Tsuki when I brought him home. My husband made these DIY zucchini stuffed with meat and they are now being grilled and steamed. The sweet potatoes are for the kids’ snacks ^^ The new purple potatoes, Shadow Queen and Baron, will be used in a salad for lunch, along with some older steamer potatoes that are useful not only in winter but all year round. I will boil some snap peas and make a salad with them. I will also cut the yellow zucchini and tomatoes to bite size pieces. I will make a dressing using your favorite seasonal vegetables to go with the potatoes. I will use almond butter (you can also use peanut butter), water, soy sauce, vinegar and cane sugar. It has a rich and creamy taste and is delicious. For the dressing, I make an ajillo with shallots, scallops, and sweet peppers . I like to add a lot of garlic. It’s also delicious to remake it into peperoncino, etc. with the leftover oil , so pour in plenty of oil until the ingredients are completely submerged. For the stuffed zucchini, I add couscous. Put about 50g of one serving in a bowl, pour in the same amount of boiling water and steam for 5 minutes. While it’s steaming, I make mint lemon vinegar with freshly picked mint. Chop it up roughly and mix with brown sugar, salt, and lemon juice. Today I’m going to dress the couscous with mint vinegar . You can also add oil just before serving and use it as a salad dressing. Mix the steamed couscous with butter, purple onion, and mint lemon dressing. Adding butter makes the couscous less strong and more delicious. Soft, steamed sweet potatoes and potatoes. Stuffed zucchini with meat is also good. The ajillo turned out delicious too ^^ While lunch was being prepared, Namtan and Nana were relaxing zzz…♡ Today’s lunch * Meat-stuffed zucchini gratin with tomato sauce * Couscous with mint lemon vinegar * Salad of two kinds of steamed new potatoes and seasonal vegetables * Scallions, scallops, sweet peppers and ajillo & baguette For tea, I chose hot rooibos tea. The pretty white flowers and the beautiful color of the leaves are the pretty white flowers of the dokudami plant, which I often pick at this time of year ❁ Even if the flowers bloom, if the conditions are not right, it is difficult to pollinate, and the fruit often does not grow large and dies, so I am very moved just to see it grow so big like this ^^ The yellow ones are Goldie and the green ones are Pallino Nero, which are varieties with stylish names. The moment you put a knife into them, the juices ooze out. Just looking at this cross section makes it look delicious 🤭 While I was in the kitchen, Tsuki-san was quiet and well-behaved, and came over to give me a kiss and say, “I was lonely,” my dear ♡ Couscous soaked in umami-filled juices and sauces is irresistibly delicious, so I would like to pair this dish with couscous every time ^^ For some reason, every year we often end up with a poor harvest of zucchini, but so far this year it seems to be going well, so I hope we can harvest a lot ^^ The oil in Ajillo is delicious, with plenty of flavor from the ingredients. On this day, I would like you to forget about calories for a while and let the baguette soak in the oil ^^ The pickled radish is also delicious, but these scallops are also delicious and are a recommended ingredient . … The sweetness of the sweet peppers was also brought out, making it a delicious ajillo with all the ingredients ^^ It was a fulfilling lunch that made me feel like I could work hard again in the afternoon. Everyone looked forward to their afternoon walk 🐾 “There are birds,” said Tsuki, curious, and Nana, who came over to invite him, saying, “Let’s go for a walk~♪” ^^ There, in front of Tsuki’s eyes, was a couple of crows that seemed to get along well ^^ “Wait~♪” said Tsuki, chasing after his older brothers and sisters, “Yay~♪” It’s nice to be outside ^^ Everyone was waiting for us ♡ Just seeing the backs of everyone having fun makes me happy ♡ For a dish to go with your evening drink, I’ll make a marinade for new onions . Just mix equal parts soy sauce, vinegar, and olive oil and soak thinly sliced ​​onions in it. I used up my stock of stewed tomatoes from today’s lunch, so I’ll simmer them. I make this marinade many times during new onion season, so I keep it in the fridge all year round , but you can also make it with regular onions, so I keep it in the fridge all year round.I’m making a salad of broad beans, green beans, and snap peas.Boil the green beans for 2 minutes, and the snap peas and broad beans for 30 seconds each , then transfer to water and cool.Salt , extra virgin olive oil, and black pepper.It’s a simple combination, but it’s really delicious and it’s a staple recipe in my house that I’ve been making for over 10 years now.The mozzarella cheese is also a key factor in its flavor, so it’s an essential ingredient.I also found that there were actually a lot of young leaves that were still yellow-green, so I quickly added some Japanese pepper leaves to the mix.I make a dressing for the carpaccio with the finished stewed tomatoes (which have been cooled), salt, sugar, and apple cider vinegar.This time I used salmon, but you can also use white fish, scallops, or any other seafood of your choice, pour the tomato dressing over the top, and top with dill.On days when my husband is working overtime late into the night, We’ve decided to have a little bit first before we have our evening drinks together …just enough so that it doesn’t get in the way of the housework later on ^^ Green bean salad and onion marinade are staples in our house and always taste great, but the tomato dressing also turned out delicious and is likely to become a new staple ☆ . . . I’m sure it would taste so much better if we shared it togetherIt’s a happy season as the days get longer and the days feel longerI The cute ones I gaze at while enjoying my evening drink. Those who gaze outside, those who are sleeping, and those who groom….. Relaxing in the evening twilight, each in their own way. Thank you for another day filled with many smiles. May everyone have days where they can go to sleep feeling that today was enjoyable. HIGOTOTSUMUGU　～ A Lifestyle That Enjoys the Seasons～ Thank you for watching until the end

夫婦と9わんｓ+1にゃんで、
畑をしながら田舎暮らしをしています。

季節折々、夫婦で楽しむ日々の食卓風景や、
コドモたちとの時間を配信していきます。

晴れたり曇ったり、少しづつ雨の日も増えてきた今日この頃。
お天気とにらめっこしつつ、畑の夏準備にも忙しい毎日。
野菜たちに負けじと元気いっぱいな雑草取り、、、腰が痛いです＾＾；

直売所の顔ぶれも少しずつ夏模様に。
もうそろそろ今季は終わりかなと、
新玉ねぎやそら豆、スナップえんどうを使ったメニューと、
今が旬の新じゃが、らっきょうなど。

今回も旬の食材をたっぷりと使って、
ある1日の朝昼ごはんと晩酌の様子を綴りました。

畑の様子や、海辺の散歩と田舎ののどかな風景、
コドモたち（わん＆にゃん）も登場します。

ゆっくりとした気分でご覧いただけたら嬉しいです。

ひごとつむぐ 〜季節を楽しむ暮らし〜
by..RIN*

＊＊＊Recipe Memo＊＊＊

■スープ麻婆豆腐
【材料】（2人分程度）
豆腐　200ｇ
豚ひき肉　100ｇ
らっきょう　100ｇ
甘長唐辛子　4本
ごま油小さじ2
生姜みじん切り　1片分
にんにくみじん切り　1片分
豆板醤　小さじ1～お好みの量
水　400 cc
紹興酒　大さじ2
醤油　大さじ1
鶏ガラスープの素　大さじ1

■自家製トマト煮
レシピは、「＃16」でご紹介しています

■丸ズッキーニの肉詰め　トマトソース
【材料】（2人分程度）
丸ズッキーニ2個
豚ひき肉２００ｇ
玉ねぎ中サイズ1個（みじん切り）
粗塩小さじ１
ウスターソース大さじ１
ピザ用チーズ適量
｛トマトソース}
　自家製トマト煮（またはトマト水煮缶）　４００ｇ
　ケチャップ　大さじ1
　粗塩小さじ１／２
　きび砂糖小さじ１／４
※今回は直径１２ｃｍほどのズッキーニを使いました
※お手持ちのオーブンにより＆ズッキーニのサイズにより、焼き時間を調整してください

■ミントレモンビネガー
【材料】※作りやすい分量
ミント　大2枝～
レモン汁　大さじ1
きび砂糖　小さじ1
粗塩　小さじ1/4

■ミントレモンビネガーのクスクス
【材料】（2人分）
クスクス（乾燥の状態で）　100ｇ
沸騰したお湯　100 cc
発酵バター　約15ｇ
紫玉ねぎみじん切り　小1/8個分
ミントレモンビネガー　お好みの量
　※今回は大さじ1程度入れました

■らっきょう・甘長唐辛子・帆立のアヒージョ
【材料】（2～3人分程度）
らっきょう　100～150ｇ程度
甘長唐辛子　6本
帆立て貝柱（大）　8個
にんにく粗みじん切り　3片
赤唐辛子小口切り　1本分
EXVオリーブ油・粗塩　各適量
バゲット　適量
※油100 cc：粗塩小さじ1/4目安ですが、
具材の塩分や作るお鍋の大きさにより調整してください

■アーモンドバタードレッシング
【材料】※作りやすい分量
アーモンドバター（無糖）　大さじ3
醤油　大さじ１
お酢　大さじ１
水　大さじ１
きび砂糖　小さじ１と1/2
※ピーナッツバターでもOKです
※動画内では倍量で作っています

■新玉ねぎのマリネ
【材料】※作りやすい分量
新玉ねぎ　１個
醤油　100 cc
お酢　100 cc
オリーブ油　大さじ1（なくてもOK・お好みで）

■青豆とモッツァレラチーズの和えもの
【材料】（2～3人分程度）
お好みの青豆（今回は、そら豆・いんげん・スナップえんどう）　合計200ｇ
木の芽　適宜
EXVオリーブ油　大さじ１
粗塩　小さじ1/3
黒胡椒　適量

■トマトドレッシング
【材料】※作りやすい分量
自家製トマト煮　50ｇ
アップルサイダービネガー　大さじ1
粗塩　小さじ1/2
きび砂糖　小さじ1/4

#主婦の日常vlog
#丁寧な暮らし
#夫婦の暮らし
#おうちごはん
#季節の手仕事
#夏レシピ
#ハーブレシピ
#らっきょうレシピ
#ズッキーニレシピ
#新玉ねぎレシピ
#新じゃがレシピ