It is finally hoodie weather, well, at least in the morning. Time for kabocha. I posted this one in 2009 so it is time to make sure everyone knows about it. It is so easy and satisfying on a cold day.
1/4 kabocha, peeled and chopped
1/4-1/2 small onion, diced
a little oil
1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)
2 cups water
fresh ground pepper to taste
milk or soy milk, optional
In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water. Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit. Puree everything using a blender, food processor or immersion blender. Reheat if necessary. This will be on the thick side. You can thin it with water or milk/soy milk/cream if desired.
I make my own miso, so I haven’t bought any in years. I was surprised to learn that not all miso still has a live bacterial culture. Some of it has flavoring and additives. Last time I went to the supermarket I snapped some pictures of the ones that were still living and are additive free. As an aside, I didn’t see any that were one or the other.
What to look for:
生 (nama)- live (as in live culture)
無添加 (mutenka) – additive free
酵母が生きている (koubo ga ikiteiru) – the yeast is living
生詰 or 生詰め (namatzume) – “packed with life”, as in the culture is still alive
Note: the miso I make has three ingredients soy beans, rice malt and salt. Some misos will have barley as well.
I bought a head of cabbage for the first time and thought I would try something new. Simmered Cabbage. Continue reading
I whipped this up one morning to put in lunches. As it was cooking, I found myself getting excited for lunch. It smells great. Not having grown up near the ocean, it sometimes doesn’t occur to me to buy fish. I love fish but we rarely ate it when I was a child. I went through a fish poor couple of weeks and decided to try something new. Small fish are good for you so I picked up some Japanese pond smelt (ワカサギ wakasagi) on a whim. When I find a new ingredient, I often turn to Cookpad.com (I use the app so it is the Japanese version but the English site is supposed to be great). This recipe is so simple and tasty. It takes less than five minutes from start to finish. Continue reading
I often see two ingredient cookies or three ingredient cakes on Pinterest. Usually this means a cake mix plus eggs or even a can of coke. If you combined the ingredient lists of these mixes you would probably have around fifty ingredients, not one of them unprocessed. All food is processed on some level but there is a bit of a difference between the ingredients list on a cake mix box and the ingredients list on butter. Anyhow, those “three ingredient cakes” make me angry.
On to the topic of the day. These cookies have only two ingredients, bananas and rolled oats. These are really easy and also kid friendly. You can make them gluten free by using certified gluten free oats.
Banana Oatmeal Cookies
2 ripe bananas
2 (250mL) cups of rolled oats
Optional add ins: nuts, raisins, dried fruit, chocolate chips, coconut flakes, cinnamon, vanilla, flax seeds, chia seeds
Preheat the oven to 170C (350F). In a large mixing bowl, mash the bananas. Add the oats and mix until combined. You should be able to shape the dough into balls but it will still be sticky. If your bananas were on the large side, you may need more oats. If you are making these for smaller children, you can put the oats in a food processor or blender to make them smaller. Shape the dough into balls the size of your choice. Place on a cookie sheet that has been greased or on top of parchment paper. Bake until they start to brown on the edges. Cool before serving.
For more oaty goodness, try my baked oatmeal snack bars.
If you haven’t signed up yet, head here to join my email newsletter. You will get recipes I haven’t shared here on the blog and advanced notice about upcoming cooking classes.