Category Archives: Breakfast food

homemade-granola

Repost: Frying Pan Granola

I originally posted this recipe back in 2009. Such a long time ago. I like granola but I like it too much. For this reason, I don’t really like making whole batches in the oven, or buying a whole box, because it will only last 24 hours. I love this recipe because it makes a small batch and it is fast. This recipe needs a non-stick pan.

Frying Pan Granola

 

1c rolled oats

1/2c shredded coconut

1/2 cup nuts of your choice

1/2 cup your seeds of choice (I used sunflower and pumpkin seeds last time)

1-2 tbsp sugar

1/2c raisins or dried fruit of your choice

2 tbsp bran

Put the nuts, seeds and oats into a frying pan and turn on the heat to med-high.  When they start to become fragrant and lightly toasted, add the rest of the ingredients.  You will need to stir constantly as the sugar will melt. Keep cooking until everything is toasted golden brown.  Remove from heat immediately as the sugar will continue to cook.  Cool, add raisins and serve with yogurt, milk or soy milk.  The whole process takes about five minutes.

 

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Gingerbread muffins

Gingerbread Muffins

Gingerbread muffinsIt’s winter and thus is time for gingerbread muffins. They are a great breakfast food, lunch food, dinner food or snack.

Gingerbread Muffins

*uses 200mL cups

1/2 cup sugar 
1/2 cup butter (I used vegetable oil once and they were fine)
1 egg
1 cup molasses (I use half molasses and half honey or corn syrup)
1 cup hot water
3 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/2 teaspoon cloves (I usually skip this)

Cream the butter and sugar in a large bowl. Beat in the egg and then stir in the molasses. Mix the dry ingredients together in a small bowl. Slowly add the dry ingredients to the large bowl and fold in. Add the hot water at the end. I usually use a whisk when I add the water. Bake for about 20min at 180C or 350F.

 

In case you are lusting after the lego mug in the background, you can get it here from ThinkGeek.

 

Where to get molasses (モラセス morasesu):

  • Amazon Japan
  • Rakuten
  • Kaldi Coffee sometimes has it
  • Some upscale supermarkets carry it
  • National Azabu and Nissen in Tokyo

 

Bacon and negi pancakes

bacon negi pancakesIt’s been a while since I made anything noteworthy. Hence my relative silence. While trying to photograph this, I discovered it is hard to make one pancake look good. Especially, when you don’t want to top it with much.

Before I give you the recipe, I have an update on the chocolate cooking class. Since there was a big snow storm in this area this last weekend, I postponed the class to February 23rd. If you would like more information, check out my post here. Continue reading Bacon and negi pancakes

Bacon and negi pancakes

bacon negi pancakesIt’s been a while since I made anything noteworthy. Hence my relative silence. While trying to photograph this, I discovered it is hard to make one pancake look good. Especially, when you don’t want to top it with much.

Before I give you the recipe, I have an update on the chocolate cooking class. Since there was a big snow storm in this area this last weekend, I postponed the class to February 23rd. If you would like more information, check out my post here. Continue reading Bacon and negi pancakes

homemade poptarts

Homemade Poptarts

homemade poptarts

A few days ago I saw a homemade poptart pin on Pinterest and I had to make some. That particular recipe called for one cup of butter. My image of poptarts is junk food that you eat once in a while for fun. I probably haven’t had one since I moved to Japan and I hadn’t given them a thought until I saw that pin. If I’m going to use a cup of butter I’m going to make something like shortbread, not poptarts. I searched a bit on google and came across the recipe on Peas and Thank You. A quarter cup of butter is more reasonable for me. I made a non-vegan version of them but if you are vegan use the recipe as is.

Changes I made to the original recipe:

  • 1 cup of all purpose flour, 1/2 cup barley flour (麦こがしmugikogashi)
  • butter instead of margarine/coconut oil
  • honey instead of maple syrup/agave
  • skipped the icing

These were really good. They didn’t taste like actual poptarts, they were better. I really liked the taste of the barley flour. I found the barley flour in the section of the supermarket that has the ingredients for making traditional Japanese sweets.

cornmeal-waffles

Cornmeal Waffles

cornmeal-waffles

I bought my first waffle iron about a month ago and I have made a copious amout of waffles since then. I first tried these oatmeal waffles but they just tasted like oatmeal – same texture and all. I then tried using my pancake recipe and found success. Yesterday I decided to give my usual cornmeal pancake recipe a try in the waffle iron. It was a good idea. I loved how crunch the outside was. I had them with cassis jam but I think just a bit of butter would be best.

You can find the recipe here on Taste of Home.

Kabocha Jam 2

Kabocha Collection

It’s an exciting time of year. It has cooled off enough to eat all things kabocha. I can’t eat much of it in the heat for some reason. Here are some of my previous kabocha recipes. Just click on the picture to take you to the post. I’ll be trying and posting new ones soon.

Enjoy!

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Apple Sandwiches

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Angela at Oh She Glows did a post on healthy kids snacks. Apple sandwiches caught my eye. Yum.

Basically you slice an apple into an even number of slices, cut out the core and spread with a nut butter of your choice.  Last week I made them with homemade cashew butter and this time I used almond butter. I sprinkled cinnamon and ground flax on the inside. This was a good, light breakfast for a hot summer day.

For those of you in Japan, check your grocery store. If you see New Zealand Jazz or Envy apples buy them immediately. I found them in small town Saitama and haven’t seen them here in Chigasaki. SO.very.good.

Fried Oatmeal and Bananas

I saw this on a running/healthy eating blog, with a Side of Sneakers, a while ago and finally remembered to do the evening prep yesterday. My new phone camera isn’t that great.  Sadly my real camera has died so there will be a few sub par pics for the next little while.  This recipe is for pan-fried oatmeal.  I don’t think I can stomach deep frying yet.

Fried Oatmeal

Based on this recipe
Serves Two

The night before

1-1 1/2 cups rolled oats
2 cups water
any flavoring of your choice (I used none)

The next morning

a bit of butter
one banana, sliced

The night before. Bring the water to a boil and add the oats.  Simmer until the oats are cooked.  Spread in a baking dish or tupperware container big enough that your oatmeal is about 2cm thick.  Try to spread it evenly.  When it has reached room temperature, cover and put in the fridge.

The next morning. Cut the oatmeal into your desired serving size.  My ideal size was eight pieces.  Slice the banana.  Melt just enough butter to give a bit of flavor in a frying pan.  Add the oatmeal and fry on medium until crispy and heated through.  Remove from the pan and place on serving dish. Add the banana to the pan and fry quickly.  Be careful, banana burns quickly.  Top the oatmeal with fried banana and a little syrup if you need the sweetness.  Serve.