僕の料理#2 – My Cooking #2

Alright, Chef Bus back at the helm, ready to wow with his unmatched cooking skills.

Beefy Egg Bowl

Here we have a dish that was quite simple to make and turned out rather decently.  It was a filling dish, had meat, a veggie and whatever is in eggs.  The other thing is that eggs are very seasonable so I was able to add a bit of spice to the equation.  Using a package of ground beef and about 5 eggs, I scrambled it all together and added pepper for health.  These sorts of dishes tend to arise when I look in the fridge and see almost nothing but eggs.  With a sweeping ‘cholesterol be damned’ attitude, I load up my pan and get to it.

Boiled Chicken Veggie Salad

Alright, I’ll definitely accept this as one of my worst dishes.  I didn’t feel like waiting the 45min to an hour to make rice. Rice is a great base for any food, since its filling and does nothing to detract from the flavor of other ingredients.  Well, in this case I just boiled whatever veggies I had on hand resulting in a red pepper, onion, and carrot medley.  In addition to the veggies, I added some boiled chicken for substance, which turned out to be the only good part of this.  I used the bread as sandwich halves, but still, in the end was barely able to finish this one.  No amount of spice could rectify it.

Cajun Chicken Over Rice

This turned out OK, though the flavor was pretty lax.  The cooking in this example is certainly nothing revolutionary, but I showcase this so that you can see how I balance a meal.  Beyond the main course, I have raw tofu, raw broccoli, and a banana.  There is no prep work required to get my nutrients.  Generally, I make food in the easiest way possible and the promise of better taste is by no means grounds for spending 5 more minutes prepping it.  It’s broccoli no matter how you eat it, what’s more, it’s healthier this way.

Breaded Carbonara Chicken

This was by far the best thing on this update’s menu, likely because it had the most flavor.  I used a packet of carbonara sauce usually intended for my pasta dishes and drizzled it over over the bread and otherwise flavorless chicken.  The rare moistness was a welcome treat to my generally dry bread based meals.  For spice I added an Italian herb mix, and on the right you can see my use of Tabasco sauce.  A bit pricey here in Japan, but it does add a lot of flavor.  For my side, I had some oatmeal from America, as Japan doesn’t have such delicatessens.

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