# 113 毎日を元気にすごす夏野菜たっぷりレシピ【暮らしと食のvlog】記念日ディナー: Anniversary at Home

# 113 毎日を元気にすごす夏野菜たっぷりレシピ【暮らしと食のvlog】記念日ディナー: Anniversary at Home

Nanachi still seems to be sleepy. It looks like it’s going to be another hot day today. The eggplants are growing rapidly and will soon be ready to eat. I’ll harvest them while I’m pinching off the basil. The delicious season is coming up, so I’ll increase the harvest this way. Fresh basil goes great with summer vegetables, right? I’m looking forward to the peak season that’s coming. The eggplants at my house were still small, so I’ll use the ones I bought today. I’ll saute them with bacon. 1 teaspoon sugar A little salt 1 tablespoon balsamic vinegar 1 tablespoon olive oil Add the bacon and eggplant from earlier and mix well. Add fresh basil to add flavor. Today I’m going to eat this on bread. I’ll fry it a little in the bacon oil left in the frying pan. If you mix it with the dressing, the basil may discolor. So I recommend leaving a little and topping it at the end. It’s the season for iced coffee again this year. This is a breakfast menu that will give you energy. Nanachi is also in great shape. I hadn’t taken care of my knife for a long time, so it was getting dull. Today I’m going to sharpen it all at once. Yes, the skins of these vegetables and fruits were especially hard to cut. I was in a good mood after cutting the plums so easily. Recently, I’ve been hooked on making jam. Summer fruits are all delicious when made into jam, so it’s fun. 8 plums 180g sugar 1/2 lemon juice Mix well and leave for about 3 hours to remove the moisture. Put the seeds in a tea bag. Please keep them safe as they will be used to thicken the mixture. There seem to be a lot of visitors to the garden on summer nights. Maybe that’s why I often hear Nanachi’s voice calling out to me from the window in the middle of the night. And she sleeps soundly during the day. The security guard seems tired. So we decided to have lunch early. This is a simple kimchi made with peeled cherry tomatoes and green onions using kimchi base. Let it sit in the refrigerator for about 30 minutes. The stickiness of okra has the effect of relieving fatigue. So recently, it has been appearing on the menu almost every day. Remove the stem and cut it into bite-sized pieces. Slice the shrimp in half and cut the cucumber into thin strips. This is a food made from solidified seaweed called “tokoroten”. It is enjoyed in various seasonings all over Japan. I love eating it with grated ginger and dashi soy sauce. It is a food that is like a summer tradition in Japan. For the miso soup, I put tofu, myoga, and tempura scraps in it. I made a tofu miso soup first. I will combine the myoga, which I want to make the most of its aroma and texture, with this tofu miso soup later. I will have it stand by in a bowl with the tempura scraps. Horse mackerel, a fish in early summer, is a food that I want to eat now. Today I will cook it with green peppers in a style similar to green pepper and pork stir fry. First, remove the small bones in the center and cut it into thin strips. Be careful not to cut the fibers, as it will easily fall apart. I recommend cutting it into thin strips in this direction. Sprinkle with potato starch and put it in a frying pan with sesame oil. Fry in a little more oil. Add green peppers and thinly sliced ​​boiled bamboo shoots. 1 tablespoon mirin, 1/2 tablespoon soy sauce , 1 and 1/2 tablespoons oyster sauce . Stir quickly and it’s done. This is a delicious dish that brings out the flavor of horse mackerel. The cherry tomato kimchi is also delicious. Pour the warm soup into the myoga bowl. Sprinkle with green onions. Don’t forget to pour dashi soy sauce over the tokoroten. When you taste the slight bitterness of the green peppers, you’ll feel that summer has truly arrived. Delicious seasonal horse mackerel has a very strong flavor! It goes very well with summer vegetables. It’s colorful and looks energizing. You can use any kind of instant kimchi base. Find your favorite one and use it. Tokoroten is low in calories and cold, so it will refresh your body. Now, let’s finish making the jam that we’ve been looking forward to. Transfer the soup to a small pot and put it on the fire. Don’t forget to add the seeds you saved. Simmer while skimming off the scum. In my case, there are several anniversaries in early summer. So I’m thinking of making a little fancy meal at home tomorrow. Let’s make a fancy dessert! The article can be completed in no time with a food processor. This is the tart dough. Please see the description of the video for ingredients. Once mixed, wrap it in plastic wrap and let it sit in the refrigerator. I made the plum jam a little looser. She doesn’t seem to be very keen to play today. She sheds a lot all year round, so brushing is always welcome. I don’t forget to water it in the evening. Lavender has started to bloom again this year. Butterflies and bees are coming, so it looks like it’s going to be a lively summer. It’s still light even at dinner time these days. It feels like a waste to end the day with it. This is the morning glory that is often lined up in supermarkets in my area. It’s a slightly peculiar vegetable, but you’ll find yourself wanting to eat it all the time. The stem is thick, so the texture can change. So it’s easier to eat if you cut it into about 4 pieces. 1 teaspoon of chicken stock powder A little salt 1/2 tablespoon of sesame oil This is a tuna and asparagus namul. This is bitter melon. It’s a vegetable that represents summer. Normally, you eat it after removing the seeds, but if you deep-fry it, there’s no need to do that. For the other dish, use beef scraps. Spread it out like a net and wrap it around green beans. Press it tightly and sprinkle with flour. Deep-fried bitter melon is made by deep-frying it in a lot of oil. Fry while turning it over until the surface is crispy. Sprinkle with a little salt. Fry the green beans wrapped in meat in a frying pan with oil. 1 clove of grated garlic 1 tablespoon of sake 2 tablespoons of mirin 1 tablespoon of soy sauce 1 teaspoon of gochujang Pour into a frying pan and thoroughly evaporate the alcohol. When it thickens, it’s done. Even with the leftover meat, it turned out to be a proper meat roll. In the summer, chilled Chinese noodles are a dish that is always served at home. There are two types of sauce: soy sauce and sesame, and today I chose sesame. I also thinly sliced ​​homemade chicken ham. Boil the noodles in plenty of water. Wash off the slime and tighten with ice. Today I will season with the sauce that comes with it. Chicken ham Cucumber Cherry tomatoes Deep-fried bitter melon I used toppings that go well with sesame sauce. Deep-fried bitter melon has a bitter and rich taste. This goes very well with chilled Chinese noodles with sesame sauce. My husband, who prefers soy sauce, shares the deliciousness of sesame sauce with me. The meat rolls are soft because they are layered with a lot of meat. They may be more delicious than those made with regular thinly sliced ​​meat. This was a cool and refreshing meal, so I think I’ll sleep well tonight. Now, let’s start by making the cake for tonight. Mix 30g unsalted butter and 30g cane sugar until it becomes whitish. Add 1/2 a beaten egg in several batches. Mix well each time until it becomes smooth. Sift 10g plain flour and 40g almond powder well, then add to the bowl and mix quickly. Add 1 tablespoon of rum to give it a slightly more mature aroma. Today, I’m going to use a ring mold I bought for English muffins. I’m going to make a tart for one person with this. Roll out the dough to a thickness of about 2 mm. Spread it on a mold that has been greased with butter. Cut off the remaining dough with a knife and shape it. Poke with a fork to prevent it from rising. Pour in the almond dough. Spread it evenly and make the surface even. Bake in a preheated oven at 170 degrees for about 20 minutes. When the edges are lightly browned, it is done. There is still egg left over from the almond dough. So add 2 egg yolks to make custard cream. Mix 30g cane sugar and 50g plain flour well, then add 300ml of milk that has been heated to just before boiling. Mix this well as well. Strain it once and transfer it to a pot. When it thickens, add butter and vanilla oil. Transfer it to a tray and let it cool and then put it in the refrigerator. When it cools down, a film will form, so be sure to cover it tightly with plastic wrap. Nanachi is sleeping soundly again today. While waiting for the custard cream to cool, I decided to have lunch. I grilled eggplant and peppers in a fish roaster. Then I tore the chicken ham and cherry tomatoes by hand. The peppers were cooked in no time. I tore them by hand and removed the seeds. I used the pickled plums and rakkyo I made the other day to season it . It turned out to be a vinegar with a slightly mild saltiness. Add salt depending on the ingredients. This is chicken and peppers with plum vinegar. I slowly grilled the eggplant until the skin was burnt. I peeled it with my hands and cut it into bite-sized pieces. I also added the leftover okra from yesterday. This is a dish that lets you enjoy the taste of eggplant. 200ml water 1 teaspoon chicken stock powder A little salt and soy sauce Thicken with water-dissolved potato starch. When eating, pour this sauce over the eggplant. I will make summer fried rice with the leftover bitter melon from yesterday. I will also chop up 3 pieces of myoga. Put 1 cup of dried small sardines in a frying pan with sesame oil. Add bitter melon sliced ​​into bite-sized pieces. When it is slightly cooked, add 2 eggs and about 2.5 cups of rice. For our fried rice, we use frozen rice that has been thawed naturally. The key is to add it in a flaky state like this. Season with Chinese soup base, salt and pepper. Add a little more sesame oil and add myoga. Adding a little oil at the end makes it even flaky. It is also important to add the aromatic vegetables at the end to preserve their texture. Top with homemade pickled ginger and bonito flakes. The soup is a vermicelli soup with green beans and paprika. Don’t forget to pour sauce and ginger over the grilled eggplant. Today’s menu is also full of summer vegetables. Fried rice with plenty of fragrant summer vegetables is delicious. Frozen rice is sometimes avoided as it is old, but it is very suitable for fried rice. This is my specialty dish. The plum vinegar gives off a very fruity scent. It’s a wonderful seasoning that makes vinegared dishes special. Grilled eggplant is a dish that you have to eat at least once in the summer. The slightly burnt aroma is nice. I love homemade pickled ginger. Let’s make it again. Nanachi’s one-year anniversary since coming to our house is coming up soon. I had a small ring that I wasn’t using, so I put it out for her. We’re celebrating with a little stylish snack. That said, she’s very picky and eats little. So this is just a combination of the snacks she usually eats. Still, she ate it with gusto, which is unusual for her, probably because it had so many different flavors. And this is our celebration cake. This year we’re making a fig tart. Our wedding anniversary is coming up soon. There are a few other celebrations coming up at this time of year. So it’s a little bit of a happy season. Place the well-chilled custard cream in the center of the tart. Stick figs around it. Spread the plum jam I made yesterday for the glaze. Figs are not sour, so sour jam goes well with them. Decorate with mint from the garden and chill. The summer breeze smells good, but it also feels a little nostalgic. Now, let’s get excited and prepare dinner. Put chicken stock powder and salt into the avocado. Squeeze your favorite oil and lemon juice. Mash well with a masher and add green onions. Pack into a mold with purple onions and press firmly. Gently remove the mold and it’s done. Place sliced ​​shrimp and wasabi mayonnaise on top. Decorate with lemon, dill, etc. as you like. I went to Costco the other day and wanted to eat American food. First, I’m going to make mac and cheese! 300ml water 200ml milk 1 teaspoon consommé soup powder 100g quick-boiled macaroni 10g butter The main dish is a sirloin steak that I bought at Costco. This is a request from me, who loves meat. Lol It’s thick and hearty. I’m really looking forward to it. Is n’t it true that the meat sinew has a rich flavor and tastes better the more you chew it? I love that. Put 5 slices of cheddar cheese in the mac and cheese. Add the bacon and drain the water. When it’s boiled down to your desired consistency, add a little soy sauce as a secret ingredient. Serve in a bowl and sprinkle with black pepper. What a nice dinner. It’s good to have a day like this once in a while, isn’t it? The misuji steak is so thick yet so tender. I love meat, so I think I’ll be able to eat it all easily. I enjoy going to Costco on special occasions. It’s a regular event to cook ingredients that I buy there that I don’t usually eat. The things sold there are in large quantities, and it’s hard to consume them when you live as a couple. That’s why I enjoy going there every now and then as an event. Today’s announcement of my husband’s selection. The steak is absolutely delicious and doesn’t take any effort, so I’ve made it into the hall of fame. Lol And No. 1 is horse mackerel with chinjaorusu style. We were so full that we decided to share the cake together. It was a fun and celebratory night.

チャンネルはこちらから↓
https://www.youtube.com/@UCLdtuKLh9xJOAdFoGzDqUqw

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【ナスとベーコンのバジルバルサミコトースト】
　バゲット　4切れ
　ナス　2本
　ベーコン　80g
　バジル　適量
　オリーブオイル　適量
　胡椒

＊ドレッシング
　バルサミコ酢　大さじ1
　砂糖　小さじ1
　塩　少々
　オリーブオイル　大さじ1

【プラムのジャム】
　プラム　8個
　砂糖　180g
　レモン果汁　1/2個分

【トマトとネギのキムチ】
　ミニトマト　10個
　小ネギ　3本
　キムチの素　適量

【ところてんと夏野菜の梅生姜添え】
　ところてん　2パック
　オクラ　4本
　きゅうり　1/3本
　えび　4尾
　おろし生姜　少々
　ごま　少々
　めんつゆ　適量

【豆腐と茗荷と天かすのお味噌汁】
　だし汁　500ml
　豆腐　1パック
　味噌　大さじ2
　茗荷　2個
　天かす　適量

【鯵の青椒肉絲風】
　鯵　3尾
　ピーマン　3個
　カラーピーマン　2個
　筍の水煮（千切り）　120g
　みりん　大さじ1
　醤油　大さじ1/2
　オイスターソース　大さじ1と1/2
　ごま油　適量

【ツルムラサキとツナのナムル】
　ツルムラサキ　1袋（7本入り）
　ツナ缶　1缶（70g）
　いりごま　大さじ1
　塩　少々
　顆粒鶏ガラスープの素　小さじ1
　ごま油　大さじ1/2

【インゲンの牛肉巻き】
　インゲン　8本
　牛ロース薄切り肉　250g
　塩胡椒　少々
　小麦粉　少々

＊タレ
　ニンニク　1かけ
　酒　大さじ1
　みりん　大さじ2
　醤油　大さじ1
　コチュジャン　小さじ1

【冷やし中華ゴーヤの唐揚げのせ】
　冷やし中華（ごまだれ）　2人前
　蒸し鶏　適量
　きゅうり　適量
　ミニトマト　2個程度

＊ゴーヤの唐揚げ
　ゴーヤ　2/3本
　片栗粉　適量
　揚げ油　適量
　塩　少々

【イチジクのタルト】
＊タルト生地
　薄力粉　200g
　バター　100g
　卵　1個
　粉糖　50g
　塩　ひとつまみ

＊アーモンド生地
　バター　30g
　きび砂糖　30g
　アーモンドパウダー　40g
　薄力粉　10g
　卵　1/2個
　ラム酒　大さじ1

170度に予熱したオーブンで20分焼く

＊カスタードクリーム
　全卵　1/2個
　卵黄　2個
　牛乳　300ml
　砂糖　60g
　薄力粉　50g
　バター　10g
　バニラオイル　少々

＊トッピング
　イチジク
　ミント
　プラムのジャム

【蒸し鶏と焼きピーマンの梅酢和え】
　蒸し鶏（胸肉）　1/2枚
　ピーマン　5個
　トマト　8個
　梅酢　大さじ4
　塩　少々

【焼き茄子とオクラの生姜あんかけ】
　茄子　3本
　オクラ　3本
　水　200ml
　顆粒鶏ガラスープの素　小さじ1
　塩　少々
　薄口醤油　少々
　水溶き片栗粉（片栗粉小さじ1と1/2・水小さじ3）

【ゴーヤと茗荷の和風チャーハン】
　ご飯　2.5膳
　ゴーヤ　1/3本
　茗荷　3個
　ちりめんじゃこ　1カップ
　卵　2個
　創味シャンタン　小さじ1/2
　塩胡椒　少々
　ごま油　適量

【エビとアボカドの和風セルクルサラダ】
　エビ　4尾
　紫玉ねぎ　1/8個
　アボカド　1個
　レモン果汁　1/4個分
　ごま油　小さじ1
　塩　少々
　鶏ガラスープの素　小さじ1/2

＊お好みで
　ディル
　レモン
　ワサビマヨネーズ

【お醤油が隠し味のマッケンチーズ】
　早茹でマカロニ　100g
　ベーコン　100g
　水　300ml
　牛乳　200ml
　コンソメスープの素　小さじ1
　バター　10g
　スライスチェダーチーズ　5枚
　醤油　少々

毎日暑い日が続いていますが、いかがお過ごしですか？
我が家は7月に、小さな記念日を2つ迎えます☺️
お家でのんびりお祝いした食卓と暮らしの記録、のんびり時間にお付き合いいただけましたら嬉しいです✨

上記は動画の中で作ったお料理の大体のレシピです。
目分量で作ったものを大体で記載していますので、お作りになる際は味見をしながら整えてくださいね。

Two quiet anniversaries, celebrated simply at home. Gentle meals and slow moments fill the summer days.

#ぬしキッチン #夫婦の暮らしと菜園 #4K