Frozen banana

When I was a child, my mom used to make frozen bananas. The shape is lika candy bar. It is easy to make and natural sweetener.

Preparations :

1. Peel banana skin

2. Stick a chopstick into banana - I usually use disposal wooden chopstics

3. Wrap #2 with plastic wrap

4. Put in the freezer

celery kimpira

I like it! I just made it and I didn't measure the ingredients, but I will keep it not to forget what I made with celery. Next time I will make this, I will measure the ingredients.

Ingredients :

celery - cut thinly

bonito frakes

soy sauce

salt

shichimi

Preparation :

1. Stirfry cut with salad oil and salt

2. Sprinkle bonito frakes

3. Add soy sauce and shichimi

Macaroni gratin

My mom used to make macaroni gratin when I was a little girl and it was one of my favorites. I don't know why I didn't make it even once before. It was easier than I expected. I had macaroni this time, but it would be great to have potato instead of pasta.



Ingredients : serve 2 - 3
1 small onion : slice
1/3 middle carrot : slice
any vegetables you like : slice
1 tbs butter
2 tbs flour
500cc milk
1 chicken bouillon cube
olive oil
shreded cheese

Preparation
1. Pre-heat an oven 180C
1. Stir-fry vegetables with butter
2. Add flour and stir
3. Add milk and bouillon. Stir and cook until it gets thick
4. Spread olive oil lightly on ovenware
5. Pour 3 into the ovenware and put cheese on it
6. Put 5 in the oven and grilled it untill cheese gets melt

Omu-rice with cream sauce

Omu-rice is rice rolled inside of an omlet. We usually have fried rice with ketcup inside. As I had to cook the rice from scratch, I didn't make fried rice but put all ingredients in the pot, with the rice to cook.




Ingredients : serves 2
1 cup (160cc) rice - wash in water and drain
2 inch(5cm) carrot - mince
1/4 onion - mince
1 slice chicken - dice
1 chicken bouillone
180cc water
1 tbs oil
3 egg - stir well
a little salt and black pepper
2 cup milk
1 tsp flour



Preparation
1. Stirfry rice, carrot, onion, chicken with oil until rice gets clear color in the pot
2. Add water and bouillon and cook until water boils
3. Put lid on the pot and cook on the small heat for 10 mins.(Don't open the lid).
4. Take the pot off the stove and sit to steam for another 10 mins(Don't open the lid).
5. Put milk, salt and pepper and flour in the pot and stir well with a whisk.
6. Heat #5 until getting creamy
7. Pour half of stirred egg in the hot pan and fry thin.
8. When the egg is cooked, put some rice on the middle of the egg and slide it on the plate
9. Pour #6 on #8

Inside looks like this! Yummy!

Onion & Kale Kakiage

I am trying to develop kale recipes. Kale is new for me. In Japan it is know as an ingredient of a healthy drink, but it is not popular to eat. In fact, I haven't seen it at a market. I have lived in Brazil 1 year and I just started buying it recently. J's mom told me that it is sold in the U.S. I would like to have more kale recipes before going back to the U.S.

Onion & Kale Kakiage is very simple and easy, which is usual for my recipes. Kakiage is fried mixture of several kinds of vegetable pieces. I add garlic and it tastes good for beer!

Ingredients : serve 2 - 3

1/2 middle onion - slice

1 leaf kale - shred

1 clove garlic - chop into pieces

3 tbs flour

3 tbs water

salt

Preparation :

1. Mix all ingredients

2. Scoop up #1 by a spoon and deep-fry until getting light brown

3. Picked up from the oil and drain on a paper towel

4. Sprinkle salt as you like

Konbu Mame

To make gomoku mame(soy beans cooked with 5 ingredients), there are enough ingredients in the fridge. Then let's make a more simple one. Why didn't I make it before? Easy and healthy. I will make it more often from now.

Ingredients : serves 2 - 3

1 cup soy beans

1 piece konbu (dried kelp) - cut as small as soy bean by scissors

1 cup water

1 tbs sugar

1.5 tbs soy sauce

Preparation :

1. Put all ingredients in the pot

2. Boil down the juice

Soy beans salad

You can add more diced vegetables. I need to keep the recipe of the dressing. It was good but I am not sure how healthy it is. Because I use sugar to hold the sour of vinegar down.

Ingredients (dressing) : each ratio

sugar : vinegar : olive oil = 1 : 1 : 0.5

Preparation :

1. Cut vegetable as small as beans

2. Sprinckle garlic salt on the vegetables

3. Mixed #2 and dressing

Phantom Mustard Pork

Why phantom? Because of the ingredients. I use leftover beer to make this. It is RARE for J and me not to finish beer. If it shall happen, we might be sick or get drunk and fall asleep before drinking up. So, I don't know when I have a chance to make it next time. To remember, I will keep the recipe.

Ingredients : serve 1 - 2

pork - slice in 1 cm

1/2 onion - slice against fiber

1 tbs mustard

beer - 200cc

a little salt

Preparation :

1. Stirfry pork and onion with salt

2. Add beer and mustard

3. Stew for 10 minutes

Note : I used ham this time. Chicken or beef can work for this recipe.

Banana & walnuts cocoa cake

It is rare for me to bake a cake. I don't have a sweet tooth and am not good at making sweets. I think it is more difficult to make sweets than cooking. For cooking, I can taste sometimes and add more ingredients. But for sweets, I have to measure the exact ingredients, or the sponge of cake wouldn't be puffy sometimes.

Ingredients : I use 20 x 10cm heat resistant glass case to bake
1 egg - whisk well
100cc flour
1 tsp baking powder
1 tbs cocoa powder (I use nestle for chocolate drink)
50cc sugar
3 tbs butter - melt it in the microwave

1 banana - slice

some walnuts

Preparation :
1. Pre-heat oven 180C
2. Spread oil in the case and sprinkle walnuts
3. Mix flour, baking powder, cocoa powder and sugar in the bowl
4. Add egg into #2 and whisk well
5. Add butter into #3 and wisk well
6. Pour #4 into the case and put sliced banana
7. Put the case in the oven and bake for 20 - 30 minutes
8. Pierce a stick on the cake and if anything don't come out on the stick, it is done.

Note : It shows "cc" to measure because I don't have a scale.

Kobu-Ninjin

I like this! I bought many carrots and tried having them in different recipe. I use dashi-konbu, which is seaweed for making broth. So I don't need to add bouillon. It's a natural flavor.



Ingredientes :

1 middle carrot - chop finely

1 dashi konbu (5cm x 5cm) - cut finely by scissosrs

1 dried shitake

1 slice of ginger - mince

1 pinch of salt

2 tsp of soy sauce

1 cup of water

Preparations :

1. Bathe shitake in the water until getting soft

2. Chop shitake finely. Keep the water

3. Put shitake, water and all other ingredients in the pot

4. Cook it on the small heat until carrot gets tender (about 15 minutes?)

Pot-au-feu

Did you buy a head of cabbage and are you at loss to use it up? Are there many pieces of various vegetables in the fridge? Try Pot-au-feu. You can cook and clear leftovers of vegetable in the fridge up at same time. It is easy. Add some whole-grain mustard if you like. It would look gorgeous!

Ingredients : serve 2 - 3

4 - 6 chicken drum sticks or wings

1/2 cabbage - cut half

1 middium carrot - cut into 4 - 6

2 middium potato - cut in to 4 - 6

1 chiken buillon

1 bay leaf

salt & grained black pepper

water

Preparations :

1. Put all ingredients in the pot

2. Pour water over them till they are just barely covered

3. Put the pot on high heat untill boiling

4. Turn to low heat and cook more than 30 minutes

Note :

The ingredient is simple on this recipe. As I mentioned, you can add any vegetables. I like celery for this recipe.

Oroshi sake

It is very simple, but J loved it. Let me publish to remide me this recipe and I would be glad if you like it.







Ingredients : serves 2

2 pieces of salmon
1 cup grated daikon rafish
a little salt
a litle flour
a little oilve oile
2 tbs Ponzu


Preparations:

1. Dress salt on salmon
2. Sprinkle flour on #1
3. Pour Ponze on radish
4. Pour olive oil in the pan and grill salmon
5. When the salmon is cooked, serve it on the plate and put #3 on the salmon

Separate fried rice

I named this, "Separate" fried rice. But it looks regular fried rice eventually. I season rice and other ingredients in separate. Here's the recipe.






Ingredient : serve 2

160cc rice
1 cup (200cc) water
1 cube chicken bouillon - smash
1/4 middle onion - chop
1/3 middle onion - chop
8-10 celery leaf - chop
1 clove garlic - chop
2 red hot chillipepper - chop
5 almond - crash
1 chicken brest - dice
a little garlic salt
a little pepper
a little olive oil


Preparations :

1. Wash rice and drain well
2. Put chicken bouillon, water and #1 in the pot on high heat until boiling
3. Turn to very low heat and put the lid on. A heavy lid is preferred. Cook 10 min. Never open the lid during cooking.
4. Turn off the heat and wait for another 10 minutes. Never open the lid during wating.
5. Put olive oile, garlic and red hot chillipepper in a pan and heat
6. When it smells good, add other ingredients and stir-fry
7. When chicken and vegetables are cooked, turn off the heat and mix rice in the pan.

Nasu no Nibitashi

I like this eggplant. The eggplant was cooked with fish broth to a pulp and it was difficult to pick it up with chopsticks. This flavor remends me of home. That means this flavor is not very special, but it makes me feel like being home. I am not sure how much this recipe would be loved by western people.




Ingredients : serves 2
1 eggplant
1 cup fish broth
1 tbs soy sauce
1 tsp sugar
1 pinch Katsuobushi(dried bonito flakes)


Preparation :
1. Slice eggplant into 2 and make some slit on the skin. Cut it into a few pieces.
2. Put all ingredients and cook until the eggplant gets tender

Grilled omlet

Ingredients : serves 2 - 3
1 middle carrot - cut thin
1 middle onion - slice
1 green pepper - sliver
1 zucchini - cut it into round slices
3 egg - whisk
1/4 cup milk
a little salt and pepper
1 tbs ketchup
some mount parmesan cheese - grate
some mount provolone - slice some pieces


Preparations :
1. Pre-heat oven 200 C and spread oil or butter on a heat-resistant plate
2. Stir-fry carrot, onion, green pepper and zucchini with oil. When it is cooked, add ketchup and off the heat
3. Mix egg, milk and parmesan cheese
4. Put #2 in #3 and mix and Pour it into the plate and sprinkle provolone on
5. Cook it in the oven for 30 minutes

Note :
Other vegetables also works. Add miced meat make the omlet taste better. The cheese doesn't need to be those kinds above. The cheese from the bag for pizza would be easier.

Sanma Kabayaki Donburi

It was shockingly good. It is teriyaki fish from a can and onion on the rice in a bowl. I had been thinking how to use this can of fish, which was sent from my mom in Japan. I don't eat food from a can that much, except a can of tuna. I made this meal as a trial. It was way better than I expected. It is nothing special, but I am publishing this to remind me. I have to ask my mom to send more of those cans!

Ingredients : serves 2
1 can of Sanma Kabayaki(Teriyaki Pacific Saury)
1 middium onion - slice it thin
1 sheet nori(laver)
a little shichimi(Japanese seasoning ; 7 kinds chilli peppers)
1 tbs cooking sake
1 tbs soy sauce
1 tbs suger
1 tsp dashi(fish broth) powder
1/3 cup water

Preparation :
1. Put all ingredients, except nori and shichimi, in the pot and mix.
2. Put the lid on the pot and cook on low heat
3. When the onion gets tender, add the fish. It is to make the fish warmer and you don't need to stir.
4. Serve rice in a bowl and put ripped nori on the rice.
5. Put onion and fish on #4 and sprinkle shichimi on it.

Chinese cabbage spicy ketchup flavor

It's spicy! I had it with rice, but I am sure that it goes good with crackers! The original recipe is here in Japanese. I'd like to share her wonderful recipe here!




Ingredients : serves 1 (just like the picture above)
4 leaf Chinese cabbage
2 tbp ketchup
1/2 tsp soy sauce
1 tsp Ra-yu(spicy sesami oil)


Preparation :
1. Cut Chinese cabbage into thin strips
2. Put all ingredients in the pot and mix. Put the pot on middle heat.
3. When steam rises, turn to low heat and put the lid on the pot.
4. Cook for 20 -30min.

Cooked Spicy Chinese Cabbage

I don't use any water for this recipe. The Chinese Cabbage is steamed by it's own juice. Shichimi, Japanese seasoning, is good accent for this simple flavor. It is easy to make and tasty!

Ingredients : serves 2 (small portions each)

5 leaves chinese cabbage - cut into large bite-sized

1 tsp sugar

2 tbs soy sauce

1 tbs cooking sake

little Shichimi(you can get it at a Japanese grocery store : 7 kinds of chilli peppers)

Preparation :

1. Put all ingredients in the pot

2. Put the lid on the pot and cook on low heat

3. Cook until chinese cabbage gets tender

Carrots and Wakame with ginger ponzu

This is simple and healthy. I followed my mom's recipe. She used shungiku(a leaf vegetable), but I am not sure if I can get it in Brazil, so I tried it with carrots. It works!




Ingredients : serves 2 (for a small portion each)
1 middle carrot - cut into small rectangles
3 tbs dried wakame(seaweeds)
1 tsp grated ginger
2 tbs Ponzu(you can get it at a Japanese grocery store : soy sauce blended with vineger and citrus juice)
1 pinch sesami seeds

Preparetion:
1. Boil carrots and wakame until carrots are cooked
2. Drain well
3. Dress 2 with ginger and Ponzu
4. Cool it in the fridge for a while to season
5. Add sesami seeds before serving

Onion pot soup

Onion soup tastes good, but it takes an unbelievably lont time to cook onion until they're brown. So do you give up and are you going to open the can of soup? Give me just 15 min. My onion soup is very easy. Here's my recipe and I arranged it and made Onion pot soup.

Ingredients : serves 2

1 small onion : slice thin and freeze

olive oil

2 cups water

1 cube chicken bouillon

your favorite cheese(I use provalone)

pie sheet

Preparation :

1. Fry frozen onion with olive oil in the pot

2. As onion gets brown, it takes about 10 min., add water and chicken bouillon

3. Cook for 5 min. - Onion soup is ready to serve!

4. Pour onion soup in the remekins and cool it off

5. Pre-heat oven 220 C

6. Put a slice of cheese on the soup and cover the pie sheet on the remekins

7. Make the pie sheet crusty in the oven

Note : The most important part of this recipe is to use frozen onions. If you use fresh onions, it takes you a long time to cook.