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
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.
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)
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.
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.
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
Posted by Ita on Allrecipes.com
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.
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.
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.