Spinach Kale and Pear Smoothie. Sweet & Savory French Toast BLT. Cheese Danish Revisited. Old-School Recipe: Make Your Own Strawberry Milk! | Apartment Therapy The Kitchn. Previous image Next image After I made this crazy hot pink Valentine's confection, one of the comments on the strawberry milk required for the cake was, "Why not make your own? " Now that was a great idea! Creamy, smooth and straight from the diner of my dreams, a glass of chilled, pink, and homemade strawberry milk will make your after-school snack gee whiz terrific!
While preparing that cake I mentioned, I thought I fell in love with the bottled (eek, super artificially flavored!) Strawberry milk, probably due to the novel taste, after a childhood bereft of processed foods and full of wholesome granola. It was like overly sweet, Pepto-Bismol pink, illicit moonshine. Now I know better. This homemade strawberry milk is full of fresh fruit flavor and velvety smoothness. This recipe would be great treat to serve at a kid's birthday party, but it is just as wonderful as a surprise dessert for a bunch of adults. Strawberry Milk serves 2 Related: Make Your Own Fruit-On-The-Bottom Yogurt. Ham and Egg Crepe Squares. Carrot Cake Pancakes. November 7, 2010 Carrot Cake Pancakes by IsaChandra Makes 12 three inch pancakes When you want carrot cake but it’s way too early to eat cake and retain your dignity…Carrot Cake Pancakes to the rescue! A note about the grated carrot: I do mean grated not just shredded. 2 tablespoons ground flaxseeds 1 cup almond milk (or your fave non-dairy milk) 1 teaspoon apple cider vinegar 1/4 cup water 1/4 cup pure maple syrup 2 tablespoons canola oil 1 teaspoon pure vanilla extract 1 1/4 cups all purpose flour 2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1 cup peeled grated carrot, about 6 ounces (see note) In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute.
In a large bowl, sift together flour, baking powder, salt, and spices. Preheat a large non-stick pan over medium heat. Keep on a plate covered with tin foil until ready to eat. Spinach Caprese Salad Recipe. Crustless Chard and Bacon Quiche - Crustless Quiche Recipe. Recipe: Edamame Beans, Chickpeas, Shiitake Mushrooms and Spinach. High protein Edamame beans and nutrient dense spinach make make up the bulk of this high fiber nutritious hot salad. It’s been FAR too long since we shared a new recipe with everyone and we’re sure you missed us. This is the first of what I hope will be 2 new recipes each month as once a week was too much to keep up with in our busy lives. I’m sure you can all relate. We love color in our foods and varied textures as well. This one caught my eye in Extra Vegan Za as I was flipping around looking for something new the other day.
I fills both those criteria, and tasted great! Edamame beans are green beans in large pods commonly known as Soy Beans. Adding to that the fact that 1 cup of chickpeas has 12 grams of fiber – and this dish packs a punch most people are lacking these days. Saute the onion in the oil on medium heat until it starts to turn translucent. In a separate bowl dissolve the arrowroot powder in some cold water, then pour the mixture into the pan with the beans. Gorgonzola Tart with Cranberry Orange Ginger Chutney & Candied Pecans. By now, the combination of marbled blue cheese with cranberries and pecans is nearly cliché. But it’s a flavor profile I never tire of, and one that is not in risk of going out of fashion, at least not any time soon.
(I hope.) The first time I tasted this trio of savory goodness, I had just moved to California and was working in a sleepy town outside of San Francisco, in Marin. My office was located in one of those small industrial parks that you can find in suburbia, you know, the ones that are vilified in movies like the cult favorite Office Space. It just goes to show you: you never know where you might find good food.
Down the street from my office was a little deli. Nothing fancy. I wanted to channel this salad into a savory tart. And whipping up a fragrant Gorgonzola-Crème Fraîche-Cranberry filling. I topped it off with a brilliant Cranberry Orange Ginger Chutney that was a dinner party favor from Lisa at Authentic Suburban Gourmet. And then I inhaled a tart. I am not ashamed. Eggs Florentine Recipe : Emeril Lagasse. Creamed Spinach Recipe : Emeril Lagasse. Fankhauser's Cheese Page. Here is an abbreviated (roughly) alphabetized table of recipes on this site.
Note that some are homesteading recipes beyond cheese: Links? News flash: Culinary Institute of America Kids website features Fankhauser's Neufchatel recipe here. Here is a new page for beginning cheese makers which lists a series of cheese making projects starting with the simplest to the more challenging. I have been making cheese since the early 1970s when my wife, Jill and I began "homesteading" on a little farm in SW Ohio. Here are recipes for cheese and other fermented food products, and milk-related information pages, all alphabetical except for the first and newest additions. Alphabetical listing of Recipes and Topics. Links to other Cheesemaking sites, Discussion Groups, etc. Here are some links that I have participated in over the years. If you are interested in an email-based discussion group, try "Cheesemakers List - Artisansrus.com". Send Email to: Homemade Spaghetti-O's! Untitled. It’s finally spring, which means some of my favorite vegetables are showing up at the markets.
One way I like to enjoy them is to make maze gohan (混ぜご飯), which just means ‘mixed rice’, featuring the ingredient in question. Maze gohan (pronouned mazeh-go-han) differs from takikomi gohan (炊き込みご飯), such as this mushroom rice, where the ingredients are cooked with the rice. Maze gohan is more suited for delicate ingredients. It’s also a frugal way of stretching the use of some rather more expensive vegetables, such as really fresh peas. Because the rice is subtly flavored, you don’t need a lot of other things in your bento box. Here are two very simple recipes for spring maze gohan. Green pea rice Makes about 5-6 cups of cooked rice 2 cups (about 500ml) shelled raw green peas2 rice cooker cups of uncooked rice, or 1 1/2 US cups (about 360ml) 1 Tbs. sake 1 tsp. salt Pinch of dashi granules (optional) The appropriate amount of water for cooking the riceWater and salt for cooking the peas.
Untitled. First off, I haven’t actually uploaded a complete bento here in ages, so here is one! It features Japanese Scotch eggs, which you see in the near-most box. (The rest of the bento consists of cucumber slices with sea salt; a carrot and celeriac salad; onigiri with umeboshi filling; banana and mini-cupcakes. The whole bento is about 1100 calories - I intended it to be for 2, but ended up eating the whole thing by myself!) The original Scotch egg is a British pub snack, made by wrapping a hardboiled egg in sausage meat and deep frying it. Japanese style Scotch egg is considered to be rather retro in Japan these days. I rather hesitated to post this recipe since it doesn’t quite fit the usual criteria for recipes here.
Update: If you found your way here from this entry on the Guardian Word Of Mouth blog, which in turn references an entry on the Chowhound forum, Scotch eggs are categorically not a staple of the Japanese New Year feast (osechi). Recipe: Japanese Scotch Eggs. Untitled. Takarabukuro (宝袋) is a treasure bag. In food terms, it’s a small parcel that is cooked in a fried tofu skin (aburaage 油揚げ）bag - the one that’s used for inarizushi.
Here an egg is dropped gently into the bag, and then poached - so, an egg in a treasure bag! It is delicious hot or cold, and is very nice in a bento box as a main or secondary protein. Rather than starting with a whole aburaage, I cheated a bit and used a pre-cooked inarizushi bag. (Here is how to cook your own inarizushi bags or skins.) I do usually have some aburaage in the freezer these days, but when I first came to live in Switzerland I found them very hard to find. Recipe: Eggs in treasure bags For each egg, you will need 1/2 of an uncooked aburaage or 1 precut inarizushi skin. For the poaching liquid, which can cook 4-6 egg-bags at a time: Peel the carrot and cut up.
If you are using aburaage, pour boiling water over them and leave until cool enough to handle. This is the most fiddly part. Untitled. This has to be one of the easiest and tastiest ways of preparing Chinese or napa cabbage (hakusai) that I know of. All you taste is the fresh essence of the cabbage, with the heat of the red pepper and the slight twist of the orange zest. Did I say easy? Wash and chop up the leaves, mix together the flavoring ingredients, dump all in a plastic bag, shake then massage. That’s it. It’s ready to eat right away, though the flavors to meld a bit better if you can manage to keep it in the fridge for at least an hour before eating.
I’ve used ingredients that anyone should have, even if you aren’t stocked up on typical Japanese ingredients. Quick Chinese cabbage pickles (Hakusai no sokusekizuke) Equipment needed: a large plastic zip bag Wash the cabbage leaves, and discard any discolored parts. Mix together all the dry ingredients and orange zest in a bowl. Put the cabbage in the plastic bag, and the dry ingredients + orange zest.
Untitled. Okonomiyaki is getting slowly more popular outside of Japan. It’s often described as a Japanese pizza, but it’s more like a savory pancake. Okonomiyaki was invented, they say, in Osaka, which is a city famous for cheap and good eats. Okonomiyaki is a snack more than a full meal, though it is pretty filling. It’s a quintessential yatai or streetside food stand food, though nowadays you’re more likely to eat it indoors than sitting at an outside stall. This is a fairly authentic recipe I think, or as authentic as a Tokyo born-and-bred girl can get.
The essential ingredients Okonomiyaki uses some very Japanese ingredients which may need some explanation. Nagaimo Nagaimo is a starchy root vegetable, which can be known under the names taro root or under that annoying generic term for any starchy root vegetable unfamiliar to to the Westerner, yam. You will use this grated into a gooey, sticky pulp, which looks like this.
A lot of people have a mild allergic reaction to raw grated nagaimo. Aonori. Untitled. Cool potato salad is one of the great summer dishes, though I can eat it on any day of the year. Every culture that eats potatoes probably has its own unique recipe for potato salad. While potatoes are not really part of traditional Japanese cuisine, it's now a fixture in everyday cooking. When I was in junior high in the suburbs of Tokyo, our school's sandwich concession even had something called a 'vegetable sandwich', which was actually a mound of potato salad between two slices of white bread. Potato salad is often tucked into a corner of an obento box (lunch box), and it's also a popular beer or sake snack. My ideal Japanese-theme picnic would include onigiri (rice balls), some chicken karaage, and potato salad for sure. Japanese potato salad has a mild, creamy flavor, with no acidic undertone; unlike American or German style potato salads, no vinegar is used.
Japanese Potato Salad In the meantime, slice the cucumber and the onion very thinly. Untitled. I've promised an article on what to do with okara, the fiber-rich fluffy byproduct of making soy milk or tofu. This is not it. But I thought I'd kill two birds with one stone and show one way of using okara in everyday cooking, in a dish that can be made in under 30 minutes, making it suitable for Is My Blog Burning edition 24 hosted by Too Many Chefs. These meatballs are very light and soft, thanks to the okara, tofu and chopped shiitake mushrooms. They are deep fried because the meatball mixture is so soft, and trying to stir-fry them makes them fall apart. The oil is very well drained off and they only have a light coating of cornstarch, so they aren't greasy at all. Accompanying the meatballs is a simple vegetable stir fry of the flowers of my new vegetable discovery, catalogna or puntarelle, and slim Asian style eggplants (aubergines).
This dish plus some plain white rice makes a quick and very tasty dinner. The flavors in this dinner are a sort of Japanese-dominant Asian Fusion. Untitled. I haven't participated in Is My Blog Burning, the original food blogging event initiated by Alberto, for quite a while. However, I couldn't pass up on this month's theme, hosted by Cooking With Amy: noodles. I love noodles in all shapes and from all corners of the world. I have made a very traditional Japanese noodle soup, kitsune udon. When you see the word kitsune in any Japanese food title, it means that it prominently features aburaage, or fried bean curd skin. I'm not sure why using aburaage makes it kitsune, because kitsune means fox.
Perhaps it's from the golden brown color. of the aburaage. My mother's family is from Saitama, a prefecture right to the north of Tokyo. The key ingredient is the flour. The soup is a classic Japanese one made with dashi, soy sauce, and mirin, but the flavor is subtly changed by the aburaage. (Tagged with: IMBB # 22 + Noodle.) Fresh udon noodles This amount makes enough noodles for 3-4 portions, depending on how hungry people are. Untitled. Chicken nanban is fried chicken that’s been briefly marinated in a sweet-sour-salty and slightly spicy sauce or dressing called nanban sauce. The recipe for basic, make-ahead-and-stock nanban sauce is over on Just Hungry. Normally chicken nanban is deep-fried, but my bento friendly versions are either shallow-fried or simply panfried, cutting down a bit on the fat as well as avoiding the Fear of Frying that many people have. Quite a lot of popular Japanese bentos have deep fried items in them, but I usually to re-interpret the recipes so that they can be pan-fried or shallow-fried.
(The chicken karaage that I have in the book for example is shallow-fried in a frying pan.) Chicken nanban is often served smothered with tartare sauce. I don’t think that’s appropriate for bentos, but you can pack a little container of mayo with a few dill pickle slices or small cornichons with your chicken nanban, to have the flavors of tartare sauce in deconstructed form so to speak.. By Makiko Itoh. Untitled. I've been craving sour flavors recently for some reason (and no I'm not pregnant ^_^;), which means that I've been making nanban foods quite a bit.
The word _nanban_ uses the kanji characters for 'south' and 'savage', meaning savages who come from the south. It was originally used to refer to the Portuguese, the first non-Asian foreigners to land on Japanese soil. Later it came to refer all foreigners except for long-time neighbors China and Korea - or in other words, the Europeans. I guess to the Japanese of the 16th century or so, those white people looked like otherworldly savages! In any case, it seems that the Portuguese had some kind of dish that had sour flavors (I haven't been able to pin down what that dish might have been - if anyone has a clue let me know), and so the term 'nanban' came to be used for any dish had a combination of sweet/sour/salty and often spicy-hot flavors.
Nanban sauce or vinegar is most commonly used for nanban dishes. Recipe no. 1: Classic nanban sauce. Untitled. Untitled. Steamed buns with roast pork filling (Steamed pork buns, or char siu bao, or chuuka manjuu, or nikuman. Untitled. Untitled. Untitled. Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette. Untitled. Untitled. Untitled. Syrup and Tang — La Macaronicité 1: an introduction to the macaron.
Cabbage and mushroom galette. Shakshuka. Hot and smoky baked beans. Leek bread pudding. Coleslaw: You Could Be a Star.