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.

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.


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.