Use up all the leftover vegetables in your fridge! "Delicious" Frying Pan Grill & Cleopatra Soup

Hello. I am Ayumi Nakaganji, a chef.

Although August is drawing to an end and signs of autumn are in the air, summer vegetables are still going strong.

I'm personally getting a little tired of summer vegetables these days, but how about you guys?

This time, we're going back to basics and introducing some simple summer vegetable recipes. These recipes are also great for cleaning out your fridge.

1: Use whatever vegetables you have in your fridge! Gyugyuyaki-style "pan-grilled summer vegetables"

"Gyugyaki" is a dish where you spread out vegetables and meat on a baking sheet and bake it in an oven all at once. It looks good and is easy to make. However, don't you find oven cooking a bit of a hassle?

This time, we will make it by simply frying it in a frying pan. You can also turn leftover vegetables from your fridge into a delicious treat.

Image: Ayumi Chuganji

【material】
Chicken wing meat・・・8 pieces
Vegetables (shishito peppers, bell peppers, bitter melon, eggplant, tomatoes, okra, etc.) - appropriate amount
Mushrooms...appropriate amount
Salt...appropriate amount
Black pepper...appropriate amount
Olive oil... a moderate amount
Herbs such as thyme and rosemary (if available) *Dry is also OK) ・・・About 1 branch
Black pepper...appropriate amount
Grana Padano cheese... appropriate amount
Balsamic sauce (if available) - appropriate amount

<How to make>

(1) Season the chicken wings with salt. Cut the vegetables and mushrooms into large pieces.

(2) Place the chicken wings skin-side down in a frying pan. Pack the vegetables into the gaps between the wings and drizzle olive oil over the entire surface.

(3) Season with herbs, salt, and black pepper and fry on both sides over medium heat until golden brown (don't touch it too much, just brown it). If there isn't enough oil in the middle of frying, add more olive oil.

(4) To finish, grate Grana Padano cheese and drizzle with balsamic sauce.

You can serve it straight from the frying pan, or on a plate as shown in the photo.

Image: Ayumi Chuganji

The ingredients will shrink when cooked, so it's okay to put in just enough so that it overflows from the frying pan.

The grill pan I use is a 20cm STAUB. It's my favorite cooking tool because it makes vegetables and meat juicy. I also recommend a thick iron frying pan such as a skillet.

Balsamic sauce is a bit of a hassle to make at home, but commercially available products called "balsamic cream" are very convenient. If you have one, you can add a stylish touch to grilled meat, fish, or salads.

2. The spices are so addictive! Thick and delicious "Mulukhiya Soup"

"Mulukhiya soup" is said to have been a favorite of Cleopatra.

When I went to Egypt about 25 years ago, I had it at a friend's house and it was so delicious that I still remember it when I see molokhiya. I'm going to make a molokhiya soup with the aroma of spices and garlic while tracing that memory.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Molokheiya (with stem)・・・100g
Minced chicken・・・80g
Cherry tomatoes...6 pieces
Garlic (minced)・・・1 tbsp
Salt...1/4 teaspoon
Chicken stock powder... 1 teaspoon
Cumin seeds...1/2 teaspoon
Coriander powder... 1 teaspoon
Black pepper...appropriate amount
Olive oil...2 tablespoons
Water・・・300ml

<How to make>

(1) Wash the molokheiya thoroughly and chop it finely, including the stems.

(2) Add olive oil and garlic to a pot and heat. Allow the garlic to cook until golden brown, then add the cumin.

(3) Once the cumin is fragrant, add the minced chicken, two pinches of salt (not included in the recipe), and coriander powder, and stir-fry until the chicken is tender.

(4) Add the water and cherry tomatoes and bring to a boil. Add all of (1) and simmer for about 2 minutes over low heat, but do not bring to a boil.

(5) Add salt, chicken stock powder, and black pepper to taste.

Mulukhiya, which can be enjoyed until around September, is a nutritious vegetable that is rich in vitamins, minerals, and dietary fiber. (※1) It is a recommended food for this season when your physical strength may be declining!

This is the time of year when summer fatigue sets in. Make sure you eat well to get through it. (Text by Ayumi Nakaganji)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)

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