【1週間の献立】1/2日分の野菜がとれる🥦簡単♪体ぽかぽか定食＃104

【1週間の献立】1/2日分の野菜がとれる🥦簡単♪体ぽかぽか定食＃104

It’s already mid-November, and the mornings and evenings are getting colder. Full-fledged winter is just around the corner. It’s the season when you start missing a warm hot pot. Today, I’m going to make a winter staple, “Jjigae-style pork kimchi udon”. Here are today’s ingredients. This menu allows for 180g of vegetables per person.

When I think of pork kimchi udon, I use chives, but it was a little expensive, so today I would like to add bean sprouts instead. Cut the green onions in half lengthwise. Cut the green onions diagonally into 1cm wide pieces. Cut off the stems of the shiitake mushrooms and thinly slice them.

Mushrooms are full of flavor, so adding just a little bit will make it delicious. Adding enoki or maitake mushrooms will make it even more flavorful. The key to today’s jjigae-style udon is the use of gochujang and miso to bring out the authentic richness and spiciness.

Add 1 tablespoon each of gochujang, miso, and sake to 400 ml of water, and add grated ginger and grated garlic to create a fragrant and appetizing taste. Heat sesame oil in a deep frying pan and spread the pork sesame seeds out.

If the pork is left in chunks, it will become hard, so carefully spread it out as you stir-fry. Stir-frying the kimchi at this time also softens the sourness and increases the richness! The flavor is concentrated and it becomes delicious.

When the meat changes color, add the broth you just added and bring to a boil. Add the green onions, shiitake mushrooms, and frozen udon noodles and simmer for about 3 minutes.

If you use frozen udon noodles, it’s very easy to prepare as you just need to boil them quickly.While the noodles are boiling, you can quickly make a “ mizuna salad”.Mizuna may have a whitish appearance, but it is actually one of the green and yellow vegetables

And is full of vitamins, minerals, and dietary fiber. . Add cucumber to accent the texture. I haven’t been using tomatoes lately because they’re expensive, but they were cheap so I bought some.This

Year, it’s been so hot that I can’t get tomatoes, so the price seems to be more than twice as much as usual. Combine the vegetables, 5g of salted kelp, and 1 tablespoon of sesame oil in a bowl and toss to complete.

Finally, add the bean sprouts, boil briefly, and sprinkle with roasted sesame seeds. With just a quick simmer, you can make “Jjigae-style pork kimchi udon” that will warm your body in no time.Appetizing noodle

Dishes tend to focus on carbohydrates, but if you add plenty of meat and vegetables, you’ll be very satisfied with just one dish! It’s packed with nutrients and is delicious enough to make your body happy. Mizuna salad has a very delicious fresh texture.Golden kiwi has a strong sweet taste.

In fact, it has more vitamin C than green kiwi! Highly recommended to prevent colds! It’s cold outside today, and I miss hot drinks. This year is also full of events, including my friend’s wedding in December, my son’s birthday, and Christmas♪

Well, today, I got some turnips cheaply, so I decided to make “Tofuage and Turnip Japanese-Style Thickness” with a gentle scent of ginger. Make “ni”. Click here for the materials. This menu allows for 190g of vegetables per person. Cut the deep-fried tofu into bite-sized pieces. Peel the turnips and cut them into 6 wedges.

Turnip leaves are also rich in vitamins and dietary fiber, so you want to eat them without leaving any of the leaves behind. Cut the turnip leaves into 2cm wide pieces. Cut off the stems from the shiitake mushrooms and cut them into thin

Slices.Heat the oil in a frying pan, add the tofu and turnips, and fry over medium heat.There are

Foods that cool the body and foods that warm the body, and there are foods that can be eaten in the cold season that are good for the body. There are many things that will warm you up.

Among them, root vegetables that grow in the soil are said to be rich in vitamins and minerals and have an excellent effect on relieving the cold. Today’s seasoning is also very easy! If you use mentsuyu, you can easily create a mild soup with a flavorful dashi stock.

Add the ginger and let it warm up from the core♪ Add the shiitake mushrooms and the soup, bring to a boil, then cover and simmer for 10 minutes. Make a chopstick rest menu using the cucumbers you have in the refrigerator.

Slice the cucumber into thin rounds, rub with salt and leave for 5 minutes. Add 1/4 teaspoon to each cucumber and mix gently with your hands to distribute.

When the water comes out from the cucumber, squeeze it with your hands to remove the liquid. Drain and toss with 1 tablespoon of vinegar, 1/2 tablespoon of sugar, and 1 teaspoon of toasted sesame seeds.I have leftover bean sprouts from yesterday, so I’ll add them to the miso soup.

Add eggs to add color and nutrition. Heat the all-purpose soup stock in a pot over medium heat and stir in the beaten eggs. Add plenty of leftover bean sprouts to make a rich miso soup. After 10 minutes, add the turnip leaves and simmer quickly. Finally, add potato starch dissolved in water to

Thicken it and it’s done.Thickening not only allows the flavor to blend well with the ingredients, but also prevents the food from cooling down, so you can enjoy the hot dish until the end even in the cold winter . It’s soaked in plenty and has a soothing taste.The umami

Comes out from the deep-fried tofu, so it’s very delicious. I would love to try this on a cold day. You can easily make the seasoning with noodle soup, so please try it♪ It’s been chilly since this morning, and it feels like winter has officially arrived.

Cream stew is what I want to eat in winter. It’s been a favorite of mine since I was a child, and I love eating it with stew and bread.Today, I’m going to make a heartwarming and gentle stew using the ingredients I have in the fridge, without using a roux.

Here are today’s ingredients. This menu allows for 200g of vegetables per person. Today’s chicken cream stew is filled with mushrooms. This stew made with onions and mushrooms is full of flavor. It cooks quickly, so you can make it quickly. Wipe the moisture from the surface of the chicken thighs with a paper towel.

Remove excess fat and strings and cut into bite-sized pieces.Heat 15g of butter in a pan, add the chicken thighs and stir-fry over medium heat.When the surface is golden brown, add the onions and mushrooms and stir-fry further. Once the vegetables have softened, reduce the heat to low, add flour and stir-fry everything.

Once the flour is gone, add 500ml of milk and 1/2 piece of consomme and mix. All you have to do is cover and simmer for 10 minutes! If milk is boiled too much, it will easily burn and form a film, so keep the heat low to medium and avoid letting it boil.

In the meantime, make a salad with mizuna and boiled eggs. Cut mizuna into 3cm wide pieces. Adding boiled eggs makes it more filling and satisfying.

Dressing is easy to make with ingredients you already have at home, so please give it a try! Finally, add butter to give it some richness, and season with salt and freshly ground black pepper.The aroma of the stew fills the room. Cream stew on a cold day is full of delicious aroma

And has a creamy, gentle taste that will soothe your soul. A mizuna salad is perfect for a warm stew. The easy Caesar-style dressing is packed with vegetables. Everyone, please try making this. The sun is setting much earlier.

Partly because the light hours have become shorter, I feel like the day is passing by in a blink of an eye. Well, today I’m going to make a delicious Chinese soup with chicken dumplings. Here are today’s ingredients. This menu allows for 190g of vegetables per person.

I had some leftover turnips that I bought the day before yesterday, so I would like to put them in soup and eat them all up. Peel and cut into wedges. Cut the turnip leaves into 2cm wide pieces. Add green onions to the chicken dumplings.

If you make cuts on both sides, you can easily chop them into pieces. Add the ground chicken, green onion, 1/2 grated ginger, 1 teaspoon of soy sauce, and 1 tablespoon of potato starch to a bowl and mix well. In a pot, add 400 ml of water

. Add 1/2 teaspoon of chicken stock and 1/2 tablespoon of soy sauce, bring to a boil, add turnips, cover, and simmer for about 5 minutes. Today’s side dish is Kinpira Burdock. Cut the carrot in half lengthwise and cut diagonally.

Wash the burdock root under running water and gently scrape the surface of the skin with a scrubbing brush. Cut burdock root in the same way as carrots and soak in water to remove the scum.After 5 minutes, scoop the chicken balls with a spoon and drop them into the pot.When

The scum appears, remove them, cover and simmer for 3 minutes.In the frying pan. Heat sesame oil, add chili peppers, carrots, and burdock and fry over medium heat. Once the burdock and carrots have softened, add 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1/2 tablespoon of sugar and stir-fry until

The liquid has reduced. Sprinkle with roasted sesame seeds and it’s done. Check that the chicken dumplings and turnip are cooked, then quickly add the turnip leaves. Turn the heat down to low and add the dissolved potato starch to thicken it. Add

Salt and ground black pepper to taste, and add sesame oil for flavor. Today’s “Chicken dumpling and turnip Chinese soup” will warm your body. Eating warm soup on a cold day is a flavor that soaks into your body! My son also loves chicken dumplings! I’m glad that you enjoyed your meal.It’s

Been raining since morning today. The quiet sound of rain is soothing and soothing to the heart.It’s the last day of this week. For Friday dinner, I want to make fried chicken that the whole family will love! Today’s fried chicken uses chicken breast and burdock.

Cut the burdock root diagonally into 5mm pieces and soak in water to remove the scum.Cut the chicken breast into bite-sized pieces. It’s seasoned with a sweet and spicy sauce made with garlic and ginger, but there’s no need to let it soak!

Mix well to absorb the flavors, drain the liquid, and sprinkle with potato starch.

Pour 1cm of oil on the bottom of a frying pan, place the chicken breasts skin side down and fry over medium heat.I’m lazy, so I also fry the burdock root next to it, but it doesn’t fit the size of the frying pan

. Since there are too many ingredients, it would be better to fry it in two batches. When it’s crispy, place it on a mesh tray to drain the oil. A refreshing side dish is recommended for fried foods. Today I’m going to make “Japanese salad with onions and daikon radish.” When onions

And daikon radish are soaked in water, the spiciness will melt off and become easier to eat.In a bowl, add the vegetables, 1 tablespoon of sesame oil, 1/2 tablespoon of soy sauce, and a teaspoon of vinegar. Add 1, add the shaved bonito flakes, and it’s done.Today ‘s miso soup is made with shimeji mushrooms.

Warm up the dashi, add the shimeji mushrooms, bring to a boil, then turn the heat down to low and stir in the miso.Today’s dish is ready in no time at all♪ The crispy fried chicken is sure to make the

Rice feel more fragrant. Deep-fried burdock root has an addictive flavor and is perfect as a snack. The fried chicken breast is also very filling and satisfying. It’s delicious even when you dip it in mayonnaise.This week, we were able to enjoy a warming meal using seasonal ingredients.They are

All easy to make, so please give them a try. See you soon. May your dining table be filled with smiles.

＃人気料理＃管理栄養士レシピ＃暮らし
[寒い冬を乗り切る体ぽかぽか定食レシピをご紹介🥬✨］

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🍳Ingredients

00:26 Monday🌛
🌛Main dish-チゲ風豚キムチうどん-https://momrecipe.net/recipe/000801/
冷凍うどん2食分
豚こま切れ肉200g
白菜キムチ100g
椎茸2個(30g)
長ねぎ1/2本(40ｇ)
豆苗1/2袋(80g)
ごま油適量
A水400ml
Aコチュジャン・味噌・酒各大さじ1
Aおろしにんにく1/2かけ分(小さじ1/2)
Aおろし生姜1/2かけ分(大さじ1/2)
白いりごま適量

🌛Side dish-水菜と塩昆布のサラダ-https://momrecipe.net/recipe/000802/
水菜2株(80g)
きゅうり1/2本(50g)
トマト6個(80g)
A塩昆布5g
Aごま油大さじ1

05:10 Tuesday🔥
🔥Main dish-厚揚げとかぶの和風とろみ煮-https://momrecipe.net/recipe/000803/
厚揚げ150g
かぶ(葉付き)2個(170g)
椎茸2個(30g)
油適量
Aめんつゆ(2倍濃縮)大さじ5
Aおろし生姜1/2かけ分(大さじ1/2)
A水120ml
B片栗粉小さじ1
B水小さじ2

🔥Side dish-きゅうりの酢の物-https://momrecipe.net/recipe/000576/
きゅうり1本
塩小さじ1/4
A酢大さじ1
A砂糖大さじ1/2
A白いりごま小さじ1

🔥Soup-豆苗と卵の味噌汁-https://momrecipe.net/recipe/000804/
万能だし600ml
味噌大さじ2～3
豆苗1/2袋(80g)
卵1個

10:31 Wednesday💧
💧Main dish-きのこのチキンクリームシチュー-https://momrecipe.net/recipe/000805/
鶏もも肉1枚(200g)
椎茸2個(30g)
ぶなしめじ1/2パック(80g)
舞茸1パック(80g)
玉ねぎ1/2個(130g)
バター30g
小麦粉大さじ1・1/2
A牛乳500ml
Aコンソメ(固形)1/2個
塩・粗びき黒こしょう適量

💧Side dish-水菜とゆで卵のサラダ-https://momrecipe.net/recipe/000806/
水菜2株(80g)
茹で卵1個
Aマヨネーズ大さじ1・1/2
A酢大さじ1・1/2
A粉チーズ小さじ2
A塩・粗挽き黒こしょう少々

14:57 Thursday🌳
🌳Main dish‐鶏だんごとかぶの中華スープ‐https://momrecipe.net/recipe/000807/
鶏ひき肉200g
長ねぎ1/2本(40g)
かぶ(葉付き)2個(170g)
Aおろし生姜1/2かけ分(大さじ1/2)
A醤油小さじ1
A片栗粉大さじ1
B水400ml
B鶏ガラスープの素小さじ1・1/2
B醤油大さじ1/2
C片栗粉小さじ1
C水小さじ2
塩・粗びき黒こしょう適量
ごま油適量

🌳Side dish‐きんぴらごぼう‐https://momrecipe.net/recipe/000704/
ごぼう1/2本(100g)
人参1/3本(70g)
唐辛子(輪切り)1/2本分
ごま油適量
A醤油大さじ1
Aみりん大さじ1
A砂糖大さじ1/2
白いりごま小さじ1

18:53 Friday🍺
🍺Main dish-鶏むね肉とごぼうの唐揚げ-https://momrecipe.net/recipe/000808/
鶏むね肉250g
ごぼう1本(100g)
A酒大さじ3
A醤油・砂糖各大さじ1と1/2
Aおろしにんにく1かけ分(小さじ1)
Aおろし生姜1/2かけ分(大さじ1/2)
A塩・粗びき黒こしょう・ごま油少々
油適量

🍺Side dish-玉ねぎとかいわれ大根の和風サラダ-https://momrecipe.net/recipe/000809/
玉ねぎ1/2個(130g)
貝割れ菜1パック(40g)
Aごま油大さじ1
A醤油大さじ1/2
A酢小さじ1
削り節3g

🍺Soup-ぶなしめじの味噌汁-https://momrecipe.net/recipe/000714/
万能だし600ml
味噌大さじ2～3
ぶなしめじ1/3p(60g)

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