Tag Archives: easy recipe

Banana Ice Cream for Breakfast

Please forgive the fuzzy picture.  I was too excited to try this to find my camera.  We had cold baked oatmeal topped with a bit of yogurt, flax seeds, banana soft serve and yesterday’s toasted quinoa.

I found this banana soft serve recipe last week and have been wanting to try it but lacked bananas.  Yesterday there were ripe bananas on sale at the grocery store and a light went off in my head.  I decided to serve it for breakfast.  I peeled and chopped the bananas and popped them in the freezer.  On a side note, the hubby used to like to much on frozen bananas and grapes.  Good healthy husband snack.  I’ve written down the recipe in my own words below.

Banana Soft Serve

from choosingraw.com

frozen bananas

Put the bananas in a food process and process for about five minutes.  You will need to scrape down the sides once in a while.  After a while the bananas will become creamy just like soft serve.  Serve immediately.


Maitake and Chiken Gohan

Now that we have a tv (got it a couple of months ago) I am forced to watch – or at least listen to in the background – it almost the entire time my hubby is home.  The only benefit from it is that sometimes on those annoying shows where two celebrities, with nothing interesting to say, wander around a neighborhood and try restaurants and visit shops, uncover good recipe ideas.  A recent episode of one of those shows was actually filmed in my FIL’s hometown and featured some yummy looking rice.  At the restaurant the rice was cooked on the stove in individual sized traditional rice cookers.  It had chicken, maitake mushrooms and some sort of golden brown broth.  I tried to copy the process as best I could and was pleased at the results.  At first I couldn’t decide whether to use dashi (fish stock) or mentsuyu (noodle dipping sauce/soup).  I decided to try it with mentsuyu.  I also made it in the rice cooker because I don’t have a traditional rice cooker.

Maitake and Chicken Gohan

2 cups uncooked rice (one cup of rice in Japan is 180mL)
1 package
maitake mushrooms, diced
50 grams of chicken (I used breast meat but thigh meat would probably have more flavor)
30mL
mentsuyu (it comes in concentrated form)
water

Put the rice in the rice cooker and wash the rice.  Add the mentsuyu and fill up with water to just below the two cup line and stir quickly.  Don’t go all the way up to the line as the mushrooms will sweat a bit during the cooking process.  Put the chicken and mushrooms on top and start the rice cooker. You can stir everything or let the meat and mushrooms sit on top.  Serve when ready.

Baked Oatmeal Snack Bars

One of my current favorite food blogs is Kath Eats Real Food.  She blogs what she eats and gives people a really good idea what a healthy diet can look like.  She has great recipes on her blog as well.  I was perusing the recipe section (I pay special attention to the oatmeal section) and found these lovely baked oatmeal snack bars.  It took a couple days before I had the time to try them but I was finally able to make them yesterday.  I am so happy I did.  These bars are not crunch but chewy – my favorite kind.

You can find the recipe here.  Here are the changes I made:

  • soy milk instead of skim milk
  • pumpkin seeds instead of nuts (I didn’t have any nuts)
  • cranberries for the dried fruit
  • baked at 170C for 50 minutes

Make sure you read the comments under her post for lots of good variation ideas.

I had a snack bar for breakfast this morning with sliced banana and yogurt topped with ground black sesame seeds and herb tea.  A great start to the day.

Irish soda farls for breakfast

Yesterday afternoon as I was wasting time on the internet (the whole day actually), I discovered a recipe for Irish Soda Farls on Allrecipes.com.  I have wanted to make Irish soda bread for a while so this seemed like the perfect opportunity to try something similar out.  I was supposed to start work at 8am today so I decided to make them the night before.  My client called me early this morning to cancel so I could have made them fresh this morning.  Next time.

Irish Soda Farls

Irish Soda Farls

Posted by Ita on Allrecipes.com
Servings: 4

2 cups all-purpose flour (I used 1 cup wholewheat and 1 cup all-purpose)
1 teaspoon baking soda
1 cup buttermilk (I used a splash of vinegar and regular milk)

Get a heavy based flat griddle or skillet on medium to low heat.  I actually just used a regular non-stick pan and didn’t preheat.  Place flour and salt in a bowl and whist together. Make a well in the center and pour in buttermilk.  Mix the dough quickly and knead very lightly on a floured surface.  Press into a flattened circle about 1/2 inch thicke.  Cut into fours with a floured knife.  Sprinkle a little flour over the base of the pan and cook the farls for 6-8 minutes on each side or until golden brown.

I ate mine with raspberry jam and peanut butter.  I imagine they would taste great with any toast topping.

Irish Soda Farls

Asian-Mexican Soup

Yesterday afternoon I washed the stove, including the burners, and left them hoping they would dry enough by dinner.  I got home from the gym at 8pm and tested the stove out.  No go. I waited twenty more minutes and tried again.  No go.  One burner was a bit puzzling because the flame wouldn’t even light while the other front burner only lit half way around.  I took the cover off, put it on again and bingo, back in service.  I was relieved because for the entire way home from the gym I was planning an experiment – a tomato-base soup with taco seasoning, hamburger meat and Asian vegetables.  To be specific, kabu (similar to a turnip), enoki (long thin mushrooms) and Chinese cabbage.  I though it might be good.  I tried it and was pleasantly surprised.

Asian-Mexican Soup

Asian-Mexican Soup

1 kabu (turnip), cubed

1/4 head of Chinese cabbage, cut into small pieces

1/2 package of enoki mushrooms, cut into one inch pieces

1 can of diced tomatoes

2 1/2 tomato cans of water

1 packet taco seasoning mix

1 small onion, diced

1 garlic clove, finely chopped

1/2 cup lentils

100g ground beef/pork mix

salt and pepper to taste

In a frying pan brown the meat, garlic and onions.  When cooked, add the taco seasoning mix and stir.  Add everything else and bring to a boil.  Simmer until the lentils are cooked.  It took about 30min.  I like Chinese cabbage when it is over cooked.  If you don’t, add the stalks at the beginning and keep the leaves until the last five to ten minutes.  Served topped with a bit of cheese.

Asian-Mexican Soup

Yesterday afternoon I washed the stove, including the burners, and left them hoping they would dry enough by dinner.  I got home from the gym at 8pm and tested the stove out.  No go. I waited twenty more minutes and tried again.  No go.  One burner was a bit puzzling because the flame wouldn’t even light while the other front burner only lit half way around.  I took the cover off, put it on again and bingo, back in service.  I was relieved because for the entire way home from the gym I was planning an experiment – a tomato-base soup with taco seasoning, hamburger meat and Asian vegetables.  To be specific, kabu (similar to a turnip), enoki (long thin mushrooms) and Chinese cabbage.  I though it might be good.  I tried it and was pleasantly surprised.

Asian-Mexican Soup

Asian-Mexican Soup

1 kabu (turnip), cubed

1/4 head of Chinese cabbage, cut into small pieces

1/2 package of enoki mushrooms, cut into one inch pieces

1 can of diced tomatoes

2 1/2 tomato cans of water

1 packet taco seasoning mix

1 small onion, diced

1 garlic clove, finely chopped

1/2 cup lentils

100g ground beef/pork mix

salt and pepper to taste

In a frying pan brown the meat, garlic and onions.  When cooked, add the taco seasoning mix and stir.  Add everything else and bring to a boil.  Simmer until the lentils are cooked.  It took about 30min.  I like Chinese cabbage when it is over cooked.  If you don’t, add the stalks at the beginning and keep the leaves until the last five to ten minutes.  Served topped with a bit of cheese.

Breakfast Pizza

UPDATE: Added two new flavors at the bottom. (11/13/2009)

I woke up this morning wanting pancakes but didn’t have any milk.  Then I thought of muffins, same problem.  After about an hour of lazing in bed, I remembered about breakfast pizza.  A while ago I found The Easiest Pizza Dough in the World on everybody likes sandwiches and tried it out. It is a great no-rise pizza dough.  Great for a lazy day off.  I changed it a little for breakfast pizza.

Beakfast Pizza

Breakfast Pizza using the easiest pizza dough in the world

based on the recipe from everybody likes sandwiches

1 1/2 teaspoons yeast
1 cup warm water
2 1/2 cups flour
1 teaspoon honey
1 teaspoon salt
2 tablespoons cooking oil
cornmeal (optional)

Breakfast pizza toppings:

1-2 tablespoons butter, either cold and cut into small pieces or warm and spreadable
1 teaspoon cinnamon
1/2 large apple sliced thinly
2 tablespoons brown sugar

Preheat oven to 200C (400F). In a large bowl, add in the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey, and oil and stir with a wooden spoon vigorously until combined. Let dough rest for 10 minutes.

Sprinkle cornmeal onto a walled baking sheet and press dough into it until thin (I used a silicon baking sheet and skipped the cornmeal). Spread butter over top, sprinkle with brown sugar and cinnamon over top. Lay sliced apples over top and mist with oil. Bake for 20-25 minutes until pizza crust is golden.

P1030840

***Btw, my camera has finally been fixed so there should be a marked improvement in picture quality from now.

 

Update

I tried making two new flavors last night for breakfast this morning.  I had to do my favorite toast topping combo first; peanut butter and banana. It wasn’t proper peanut butter it was peanut sofuto (ピーナツソフト) which seems to be a sweetened spread similar to peanut butter but much lighter and creamier.  The second pizza I topped with ripe persimmon slices and cinnamon, no sugar or butter.  The persimmons were fresh from my MIL’s garden and delicious.  I this batch of dough with half whole wheat flour and half all-purpose flour.  I like it better than all all-purpose flour.

Peanut and mashed bananaPersimmon and cinnamon pizza

 

 

Raisin Bread

This is a recipe adapted from the Artisan Bread in Five Minutes a Day Master Recipe.  Adapted may be too strong a word.  I added 3/4 tablespoon of cinnamon and some raisins to a half batch.  Japanese bakeries often sell small heavy loaves of raisin bread.  I love them and thus tried to make something similar.  It was a success – everything I had dreamed of.

IMG_0545

Raisin Bread (Half Batch)

Makes two one pound loaves

From the Master Recipe in Artisan Bread in Five Minutes a Day

1 1/2 cups lukewarm water

3/4 tablespoon yeast

3/4 tablespoon kosher or other coarse salt

3 1/4 unsifted, unbleached, all-purpose flour measured roughly

3/4 tablespoon cinnamon powder

A handful of raisins per loaf

Mix the water, yeast and salt in a large bowl.  I like to use a whisk.   Mix in the flour and cinnamon (I mixed the cinnamon into one of the middle cups before adding to the water) in to the water/yeast mixture and stir until combined.  The dough should be uniformly moist with no dry patches. You do not need to knead.  Allow to rise for two hours or until the dough has risen and flattened out on top.  During the rising, keep the dough lidded or covered with saran wrap but not airtight (leave a small part of the opening uncovered).   After rising the dough can be used immediately or refrigerated for up to 14 days.  It is easiest to work with after it has been refrigerated for 3+ hours.

Cut off a pound of dough and shape into a ball by stretching the sides of the dough out and gathering them on the bottom.  The top should be smooth.  Sprinkle with flour and place on a lightly floured surface.  Roll into a rectangle and sprinkle with raisins.  Roll up like you would cinnamon buns.  I then joined the two ends together to make a ring.  It looked a lot like a giant bagel.  Let rest for forty minutes.IMG_0541

Twenty minutes before you are ready to bake, preheat the oven and baking stone to 450F  (I do 200C in my small convection oven). Place a boiler tray in the rack below (in my case a metal cup of water).  Score the top of the bread to allow for rising.  Just before putting the bread into bake, pour boiling water into the boiling tray to create a steaming effect.  Bake for 30 minutes (20 in my oven) until golden brown and sounds hollow when you knock on the bottom.  Cool completely before eating to allow the bread to finish baking inside.

IMG_0543

Kabocha Bread

The pumpkin (actually, kabocha) recipes continue.  This is a great kabocha bread recipe I found here on Allrecipes.com last year. I think I have made it four or five times and always enjoy it.  It tastes really good the day you make it and, like many pumpkin and spice combos, tastes even better the second day.  I use kabocha as pumpkin in fall recipes and this recipe is actually a pumpkin recipe.  I always make a half batch and have posted that with small alterations.

kabocha bread

Delicious Kabocha Bread

Submitted by: v monte on allrecipes.com

Original recipe here

1-1/2 cups and 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup solid pack
kabocha puree
1/2 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/3 cup water
2 eggs

Preheat the oven to 170C.

Mix all the dry ingredients together with a whisk in a large bowl.  Mix all of the wet ingredients together in a small bowl.  Make a well in the center of the dry ingredients and add wet. Mix until combined.  Half fill prepared loaf pans with the batter.  Bake for one hour.  I used small loaf pans and baked them for about 40 minutes.  Cool and serve.  Tastes great the next day.

Kabocha Goodness

This is my second attempt at this post.  Firefox encountered an error and had to shut down when I was 3/4 finished this post.  Oh well.

It’s cold, it’s rainy and it’s time for kabocha.  I use it for anything you would need pumpkin for as pumpkin is hard to find in your average Japanese supermarket.  Plus kabocha tastes better. It is a bit drier and most recipes need a bit of extra liquid but dryness varies vastly.

Mashed kabocha squash

The first kabocha recipe I will bring you is Kabocha Oats – renamed to reflect the ingredient change.

Kabocha Oats

A high school friend Kristilyn who blogs at Finding my Inner Domistic Goddess posted a Facebook update mentioning Pumpkin Oats and I had to get the recipe.  Here is her recipe.

1/2 cup oats, 3/4 cup milk, 1/4 cup pure pumpkin, vanilla, cinnamon, pumpkin pie spice – top with maple peanut butter and a sprinkling of brown sugar.

This is what I used: 1/2 cup oats, 3/4 cup milk, 1/4 cup pure kabocha, 2 tablespoons orange juice (to balance the dryness of the kabocha), 1/2 tsp vanilla, cinnamon, ginger (don’t like nutmeg and allspice) and a bit of white sugar (didn’t have brown).

I mixed the kabocha and orange juice together first to get the consistency of pureed pumpkin and then mixed everything in a sauce pan and cooked like regular oatmeal.  It was great.

Kabocha Oats

You may be wondering about the orange juice.  The pumpkin pie I grew up eating was more of a light, fruity pie that contained orange juice.  In my mind anything that has pumpkin (or kabocha) and pumpkin pie spice needs a little orange flavor.

———————-

The second kabocha recipe is a variation on Roasted Corn Pudding in Acorn Squash from 101 Cookbooks.  I originally just wanted to replace acorn squash with kabocha squash but the local supermarket was only selling kabocha quarters so I had to change it up a bit.

Roasted Kabocha Squash in Corn Pudding

based on the above recipe

1/4 kabocha squash, seededRoasted kabocha in corn pudding
1 tablespoon olive oil
1 cup milk
2 eggs
1/2 cup corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/4 teaspoon fine grain sea salt
1/3 cup grated mozzarella cheese

Preheat the oven to 170C.

Cut the squash into cubes and rub the orange flesh with the oil. Place cut side up in a casserole dish. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, anise seed, and salt. pour the egg and milk mixture over the kabocha and return to the oven. Continue baking uncovered for another 30 – 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese.  Serve hot