Alice in Wonderland-Style Toadstools with Side Vegetables

In summertime, I receive a large amount of eggplants, so I cook them in a variety of ways.The amount of soy sauce may vary depending on how much you drain the excess moisture from the eggplants. Start with two swirls.Make sure you drain the eggplants after they have cooled down to avoid burning yourself. For 2 eggplants' worth. Recipe by xxyuzumikanxx

I thought up a good way to fill in the small gaps of my charaben!The thinner you can slice the fish cake, the easier it will be to use.They're also delicious stuffed with tuna and mayonnaise, salmon and mayonnaise,wasabi, mustard, etc. Recipe by Otometeo

I make this every year in the spring time.Don't just add all the flavoring ingredients at once. Start off with half and then add while tasting. Recipe by Soraten mama

Merry Christmas….I hope you all had a lovely day and a delicious dinner or lunch. We had a small family gathering for lunch yesterday at my home, this year was different much quieter, not much laughing, but we have a good friend visiting from Greece and he tried to cheer everyone up with his jokes, he did have some great jokes but our spirit was just not into it with the loss.Anyway on with the recipe, I cooked with the help of my mom, we got everything done a bit quicker so I didn’t have to spend Christmas day in the kitchen. Now, I know that not everyone loves Brussels Sprouts but they are quite delicious if you tweak them with lovely ingredients that just gives them a burst of taste. At the Christmas table yesterday we had the usual salads, potatoes, Turkey, and ohhhh I shouldn’t forget to mention that they all wanted Tzaziki added to the table. Now how in the world does this dish combine into the Christmas table I have no idea, but as they say “to each his own”.I wanted to add this lovely side dish for an extra little surprise, and they did enjoy eating it just as much as they did the Tzatziki!!

I didn't want to make gratin today, so I made an easy cheese bake instead. It was tasty! Since I liked it, I uploaded the recipe.If you use the leeks right after washing and cutting, they will cook perfectly from the water on them while steam-frying. It's better to cook the leeks until they become soft. Recipe by KT121

I bought a large head of cabbage that was on sale so I thought of this recipe to use it up.If you like your cabbage more wilted, wait for 10 minutes and it will become slightly pickled. Recipe by Tappurinko

In the morning when I have bread, I always make soup, so I used leftover wiener sausages and added a lot of vegetables to make this soup.Once it reaches a boil, it boils over easily, so turn the heat down to low.During Steps 3-4, remove any scum that float to the top of the pot. For 2 large cups' worth. Recipe by Toppogigaochan

Standard boiled spinach is fine, but it can get old from time to time, and my family members won't eat much.But with a splash of sesame oil, everyone gobbles it up.If you chop the spinach, you don't have to use as much water when parboiling. Briefly parboil for about 20 seconds. If you boil it for too long, it will turn mushy. For 3 to 4 servings. Recipe by Ichigo latte

[Featured in Recipe Book☆Thank You] Just cabbage☆ Perfect for rice or drinks◎ Great for breakfast, lunch, bento boxes, club meals, or as a BBQ potluck vegetable◎The story behind this recipeThe theme is delicious, fun, and easy b(・∇・●)

I love soup with lots of vegetables, so I added vegetables to corn potage!The fluffy potatoes go really well with the rich corn potage. It's a soup you can "eat"!You stir-fry the vegetables in the fat that comes out of the bacon, so there's no need to add vegetable oil. If the vegetables stick and burn onto the bottom of the pan though, you can add a little olive oil.You want the starch in the potatoes to thicken the soup, so do not soak them before adding to the soup. Recipe by yaburie

This is a stew made without roux.Use any vegetables you like. It's delicious with broccoli, mushrooms, and kabocha squash.You can use bacon or wiener sausages instead of chicken!How long it needs to simmer depends on the pot you use, so just cook until the potatoes are softened. Recipe by mkmchy

I wanted to eat a lot of vegetables! But I wanted to eat a rich, deeply flavored curry like the kind you can get in a restaurant! So this is the curry we continue to make in our house. The generous amount of garlic adds richness and flavor, and the chicken is so tender! I worked on this recipe so that it would be spicy and easy to prepare.The key point is to pre-season the chicken and to simmer it until it's falling-apart tender. The garlic adds richness, and the celery adds a nice fragrance. Even if you don't like vegetables, you may not notice that there are a lot in this curry. This recipe uses regular store-bought curry roux so it's easy! For 5 servings. Recipe by Toiroiro

You can choose to use any vegetable but please use estragon green as it brings the key taste :)

Today was Farmers Market day in the village close to my house. It was a lovely, a bit cold but sunny day so it gave me a chance to walk over and look around to see what they had to offer. There was a wide variety of things to choose from vegetables, fish, cheeses etc.. 🙂 I wanted to make this tart, so I was hoping to find all the ingredients I needed. While strolling through the market I saw the wonderful vegetables, that I just had to buy. 🙂I know most think that this dish is considered more of summer dish but to be honest, I love to eat soups to tarts all year round. Very simple recipe and so tasteful…the peppers along with the zucchini, aubergines, and onions, just have this powerful taste. After I took it out of the oven I just had to try it to see how it turned out, what more can I say than it just made me smile. 🙂

Under a spring sky, in a nest of asparagus, rest the eggs, dyed with herbs, fragile masterpieces. Carefully colored in shades of green and sun, they hide within a heart of multiple flavors. The rich and savory tuna mixes with the golden yolk, creamy cheese, and capers dance in a salty embrace. In every bite, an Easter story unfolds, an edible work of art, in a beautiful shell. So, as the family gathers and joy spreads, the Easter eggs tell of traditions that time does not hide. And in every smile, in every laugh that fills the air, life is celebrated, and spring gently unfolds.

My husband loves garlic.He's not too satisfied with regular ratatouille. That's why I use lots of garlic when I serve this to my family.Step 4: When you cook the bell pepper, zucchini, and eggplant, mix each time to blend the vegetables with the oil, add salt, and then continue to sauté.You could also add red or yellow bell peppers, cucumber, or shiitake mushrooms. For 3 to 4 servings. Recipe by happy sky

I like a simpler tasting cream stew that contains only turnips, for example, than standard cream stews. I always use this method for white sauce.This white sauce can also be used in making gratins, lasagnas, etc. in addition to making cream stews. Saute the ingredients, turn off the heat, stir in the flour, and cook after adding water, milk, and the ingredients marked with ●. This is a very convenient one-pot sauce that can be used for anything, since not only don't you have to create it separately, but also doesn't turn into lumps and turns out smooth. For 4 servings. Recipe by kebeibiko

I wanted to eat healthy stewed mushrooms.You can adjust the thickness of the soup to your liking. Take care not to let the egg get too lumpy or hard. Recipe by Bananazakuro

I wanted a tasty way to eat spinach, so I decided to make a quiche. And to make it health all around I made it with tofu. I included a ton of vegetables that I had in the fridge too.Eliminate any excess water in both the tofu and the vegetables to prevent this from becoming watery. If you leave out the bacon and egg and use soy milk, this is good for vegetarians too. Both the bacon and cheese are salty, so go easy on the seasonings. You can decrease or increase the amount of vegetables. And of course, you could make it with a crust, too! Recipe by VitaminY

This is my own flavor that I developed by taking the best from the versions made by my mother and mother-in-law.-If you simmer the vegetables in advance, the dish will be properly flavored.-Crunchy lotus roots are essential in this. Burdock root is delicious too. For 4 servings. Recipe by Cookie shiasu

My mother often made these when I was in middle/high school, and they added color to my bento.These days, they're handy when I make my daughters' bentos.Let the carrots cool completely after boiling, and be sure to drain the water before adding them to the pickling mixture.You can reuse the pickle juice 2-3 times. When there's only a little left, add sugar and mayo and use as salad dressing. Recipe by kurukurumin

I made this colourful dish as a starter. Use the seasonal vegetables you have on hand and enjoy making a tasty terrine.The resulting slice looks different according how you arrange the vegetables. Use your imagination while you make it.You can use any vegetables. Okra, in particular, has a pretty star-shape. Recipe by Malon Love

I became a tester for a brand of balsamic vinegar, so I made up this recipe which highlights it after testing a lot of things.Use fresh, not dried mushrooms. If you have to use dried mushrooms, be sure to rehydrate them completely, then either boil them or microwave them so that they are plump and soft before using them in this recipe. Recipe by ayureo

I love ratatouille. Adding bacon enriches the flavor, but if you chill it in the fridge, all the fat hardens and will be unpleasant to the palate. So I thought about adding a can of tuna. That's how I made this delicious ratatouille that will stay tasty even after it's chilled and also very rich in flavor. I think it goes well with any summer vegetables and mushrooms except for leafy greens.You simmer the vegetables with only the oil from the canned tuna and the water from the vegetables. Just be careful not to burn it. I used oregano and coarsely ground pepper, but use whatever spices you like. I recommend lots of pepper. Recipe by chako mama

In our house, we serve steak with tons of vegetables on top.You can enjoy lots of meat and lots of vegetables too. The sauce is my original recipe. It's easy since it can be made in the microwave. Wasabi goes so well with this.If you have the meat at room temperature before cooking it, it will cook up nicely. Season with salt and pepper just before cooking. Be sure to dry off the vegetables well. For 4 servings. Recipe by Muuko

I thought of a simple and delicious recipe that used lots of summer vegetables.Make sure to cook the rolls seam-down at first and then cook the rest of the meat when that side has browned. That way you won't have to pin the rolls shut with toothpicks etc. Add the sugar, then the sake + mirin in that order. Then adjust the sweetness and add the soy sauce at the end. Recipe by Sennokai

Try a different way other than a kimpira-style dish for cooking burdock roots.Children who usually do not like burdock roots might like this soup.Summer vegetables such as tomatoes and lettuce, tropical fruits such as bananas and kiwis, dairy products and refined sugar--these are all foods that cool you down.These, on the other hands, tend to warm you up: root vegetables such as burdock roots, carrots, beans, hijiki seaweed, miso and sesame seeds. In modern times people tend to feel the cold. Improve your body system with healthy, natural ingredients that have been around from ancient times. Recipe by pogue

After many attempts, I recreated the 'hearty vegetable' dish served at a certain restaurant.If you use frozen mixed vegetables, this dish is easy.With this amount of flavoring ingredients, the flavor may be a little more delicate than what you'd get in a restaurant. It may taste better with more butter too.If you mix the potatoes too much they'll start to fall apart. You can just add them to the rest of the vegetables when serving. Recipe by Hikotto

My second son is really into Super Mario 3D Land. Making Mario looked difficult, so I made cute Toad (Kinopio) instead. He was quite happy with that. (LOL)I microwave the rice for 20 seconds after Step 1 to blend flavors. (It depends on how I'm feeling that day.) To make a larger version of the mushroom cap pattern, you can stick nori on the red outer part of crabsticks. The crabstick comes apart easily so handle it carefully. I stick the various parts on using a bit of ketchup on the end of a toothpick as glue. For 1 serving. Recipe by Pyonmachato

I bought some good looking cod...but I don't have a big fish recipe repertoire. So I just tried making something that I thought would be delicious. I rarely go to a fancy restaurant since I have to take care of my children...so I just wanted to enjoy the atmosphere at least at home.This is so easy! Please use white wine rather than sake if possible. Cooked cod falls apart easily, so brush some oil on your fish grill beforehand to prevent the cod from sticking to it, and it will be easier to remove intact. I do this very carefully with a spatula. For 4 fillets of cod. Recipe by Lesser Panda