Skip to main content

Recipe Round-Up: The #FoodNFlix Bloggers are Spirited Away

 

This month I invited the bloggers of Food'N'Flix to join me in watching Spirited Away. You can read my invitation here.

I think it might have been a challenging movie to find and I apologize for that. Wendy found her copy at the library and I know I purchased it for viewing on Amazon.

And it also wasn't a typical genre for our movie picks or the movies we prefer, I suspect. But I am glad that a few of us were able to watch and get inspired into the kitchen.

Elizabeth of Literature and Limes served Japanese Chicken Legs. She wrote, "While not my favorite of movies, it was still cute. The imagination throughout was fun and did wave a great plot line together."

And she created a winner of a recipe that was teen-approved. That's always a plus. "I was inspired by the scene where Chihiro’s parents devour the food and turn into pigs. Her mom appears to be eating some type of poultry. There are dumplings, rolls. I probably would have eaten all that food too. But I decided to try my hand at these Japanese Chicken Legs. My 13-year-old announced at dinner that they were the best chicken drumsticks she’s ever had."

Wendy of A Day in the Life on the Farm shared her Soboro Don, a Japanese Ground Chicken Bowl that is slightly sweet and completely delicious. Wendy posted:  "There is tons of food in this film however the scene that touched my heart was when the Spirit that is assigned 'the human' offers her comfort with a rice bowl."


Amy made Restaurant-Style Rice, graciously just commenting that "The movie was...odd…I’m not a huge anime fan, and this one didn’t endear me to the genre any more. Nevertheless, there was ample food inspiration." And the movie did inspire a dive into rice. She wrote: "The food that stood out the most was a rice ball. I started searching for recipes and then realized that what I was really interested in was the rice itself.  Lately, Spud has become more and more vocal about rice.  He is super frustrated that I make rice wrong or buy the wrong rice.  He loves the rice that sticks together at restaurants and has no patience for the regular long grain rice that I make at home." It appears she has mastered it!


Lastly, I shared my version of Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup). "But because the setting is fashioned after an actual town in Taiwan, I set about researching traditional Taiwanese foods and was intrigued by Hong Shao Niu Rou Mian, a braised beef soup. This dish didn't appear in the movie, but everyone in my household was grateful when it appeared on our table."


Radha of Magical Ingredients was a little late to the party, but I wanted to make sure you saw her Japanese Steamed Curry Buns. Radha loved the movie. She wrote,"I was so impressed by the character, Chihiro. What an amazing qualities she has! She has the dedication and determination to the fullest to get back her parents though she was scared. At the same tome, she was nice to everyone and showed compassion. She worked hard in Yubaba's bathhouse. She cared for the stinking spirit which was a harder job for a 10 year old. She had the qualities to care for others and refused gold when others were running for it. She was not greedy and was the most lovable child. For a 10 year old, having these qualities consistent, really moved me and I loved the movie and Chihiro."

Well, that's a wrap on February's Food'N'Flix pick Amy of Amy's Cooking Adventures is hosting us as we watch P.S. I Love You. Stay tuned for that.

Comments

  1. Yep, meant to message you that I wouldn't be posting for the event. I thought I could assess it free at HBO-MAX but long story short, that didn't pan out. :( I still want to see this!

    ReplyDelete
  2. Thanks for hosting! This made a great array of foods!

    ReplyDelete
  3. It was a perfect choice family movie night! Thanks for adding me even though I was late. Thanks for hosting Camilla.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas