Tag Archives: simple

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.


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

A Tajine-Nabe Hybrid

My favorite winter food in Japan is nabe (hotpot), especially kimchie nabe.  My current favorite kitchen tool is my tajine.  I decided to try a hybrid that saves time.

IngredientsKimchie Nabe Tajine

Three servings

1 block tofu, cut into large pieces

1/2 carrot, sliced

3-4 Chinese cabbage leaves. cut into bite sized squares

10cm of negi, cut diagonally

10cm daikon, sliced

50-100g shaved pork

1 handful bean sprouts

1/4-1/2 cup kimchie nabe sauce (the bottles contain a concentrate, I used it straight)

Directions in picture form:

Step one Place daikon, tofu and stalks of Chinese cabbage into the tajine and microwave for four to six minutes.  My microwave took six minutes to cook the daikon.  I like tofu that has lost a lot of water so I put it in from the start.  If you like more watery tofu, put it in in the next step.

Step twoAdd the rest of the vegetables and meat.  Drizzle the kimchie nabe sauce over top.  Microwave for a further 3-4 minutes.

The final productThis is what you get.  Serve alongside rice or by itself.

A birthday cake uneaten

The 26th is my niece’s third birthday and since we can’t go visit her on the day I made a cake for her when we saw her this past long weekend.  I decided to go with a simple white cake (with food coloring to make it pink) and whip cream with icing.  A basic white cake recipe from North America is way to sweet for Japanese so the whip cream was a nice balance.  We sang ‘Happy Birthday’, cut the cake and my niece started on the whip cream and didn’t get past it.  Apparently she is a whip cream addict and her lovely mother gave her seconds and thirds.  She didn’t actually eat the cake.  Everyone else enjoyed it but now I wish I had made a more sophisticated cake…

Simple White Cake

Submitted by: SCOTTOSMAN on www.allrecipes.com

Simple White Cake1 cup white sugar (I used 3/4c)

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Preheat the oven to 350F (170C).  Prepare a baking pan (usually 9×9 or cupcakes).

In a medium bow., cream together the sugar and butter.  Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well.  Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30-40 minutes in the preheated oven.  For cupcakes, bake 20-25 minutes.  Cake is done when it springs back to the touch.

Tajine Recipe: Pork and Vegetables with Onion Dipping Sauce

I finally had the chance to try out my tajine last night.  I also used this opportunity to try out a recipe for a dipping sauce that I had been wanting to try.  There seem to be two types of recipes that come with tajines in Japan: stew-like recipes that use the stove and quick recipes using the microwave.  Last night was of the second variety.

IMG_0298I decided to use the recipe that came included in the tajine box.  Well, I kind of used the recipe.  I made an onion dipping sauce I found in a cook book.  Not being a raw onion lover I wasn’t so fond of the sauce – but I could actually eat it which was surprising.  My husband, who is a big onion fan, loved it.  So I can recommend the sauce to raw onion eaters – the preparation technique renders the onion quite mild.

Microwave Tajine Vegetables and Meat

All amounts depend on the size of your tajine. I have the world’s smallest microwave so mine is a two person tajine.IMG_0303

100g meat of your choice – I used shaved pork

1 bunch base vegetable – usually a leafy green or something kind of nondescript- I used bean sprouts

3/4 carrot, cut into smallish sticks

contrast color vegetable – I used green beans

small piece of ginger

Layer in order: base vegetable, carrot, contrast vegetable and meat. Grate ginger or put it through a garlic press and sprinkle on top of the meat.  Microwave for 5 minutes in a 500W microwave.  Serve immediately.  Dip into sauce which, depending on your ingredients, could be salad dressing, bbq sauce or anything else you think would taste good.

IMG_0304

Onion Dipping Sauce

Found in Summer Recipes edition of Orange Page Magazine (Japanese cooking magazine)

IMG_02991/2 large onion, finely diced, grated or processed in food processor (I used food processor)

1/4 cup soy sauce

2 tablespoons sugar

1 tablespoon cooking sake

1 tablespoon vinegar

1 teaspoon sesame oil

Cut/grate/process the onions and soak them in water for five minutes to remove the strong taste. While the onions are soaking, mix the rest of the ingredients together in a small bowl.  Drain the onions and add to the rest of ingredients. Stir and place in dipping sauce bowls.  Can also be served over karage or used as a salad dressing.

Note: as I am not fluent in Japanese the instructions I post may be different from the original recipe in regard to preparation method.