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In the busy morning I cook veges soup for breakfast.
Boil water. Add organic soup stock, salt, pepper, olive oil, short pasta and dried veges. Heat over lower middle flame. Leave it.
When I come back into kitchen, soup is cooked.
Sit down. Relax. Pepare for today with clam mind and good energy.
Itarian set / Cherry tomato, Paprika, Eringi-mushroom, Zucchini, Pumpkin.
I love simple pasta, aglio olio e peperoncino with dried tomato and chili.
Boil water with salt and a bit of olive oil. Cook pasta.
In a pan place sliced garlic and olive oil. Cook over medium flame.
Add cut dried chili and dried tomato out from oil. Stir fry until garlic turns into golden color.
Sprinkle salt, papper. Add pasta. Serve on a plate. Sprinkle shaved cheese.
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Dried Tomato in oil and Chili olive oil
Cook 2 glass small bottles.
Slice tomato and dry. Or get dried tomato. Cut into tiny pieces by kitchen scissors. Pour dried tomato and pepper seeds into one bottle.
Pour chili powder and cut chili in another bottle.
Slice garlic. Stir fry a lot of sliced garlic in rather big amount of olive oil over medium flame. Fry until garlic turns into golden color.
Half of the oil is poured into dried tomato-bottle.
Rest of oil and garlic are poured into chili-bottle.
Add some new virgin oil into both bottles until the oil covers the ingredients.
Stir and wait until cool down.
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Both of them are often turned into salad dressing with vinegar, salt and pepper, or added on pasta, bread as flavor.
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Sweet and sour from tomato. Spicy from chili.
Taste of tripical Sun!
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I cought a cold, felt lazy to cook.
Open frezer. Take out brown rice and dried veges which I frozen the other day.
Place Konbu-sea kelp and cold water in a pot. Heat over middle flame. Add Sake, Mirin and soy sauce like noodle soup but lighter taste.
Add frozen rice and dried veges, carrot, pumpkin, mushrooms. Stair gently.
Cut some green veges and deep fried sliced beancard in one bite size. Add it.
When everythings are cooked, serve in a bowl. Place Nori-seaweed on top.
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Be careful tongue get burned. Warmth from the Sun go into whole body.
Will get well soon.
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Before going out for holiday, check my fridge. Many veges are still in.
I need to eat up. I don’t want to waste their lives!
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Most veges can be dried.
Slice into one bite size thin piece.
Dry in the tropical Sun next to washed clothes.
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Half dried veges for stir-fly.
Enjoy cruncy taste.
Full dried veges for soup.
Enjoy veges absorbing soup.
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Sunset comes, bring into room
or put in plastic bag, keep in fridge or freezer (last long).
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Come back from holiday. I cook home meal with full of veges.
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Traditional Japanese meal is composed of 1 soup, 3 dishes(or 1 dish) and rice bowl. 3 dishes are composed main dish and two side dishes with different way of cook.
From cooking side of view, it is lots of work to prepare small side dishes. For saving energy, when I prepare veges, I do more than for that meal, prepare for side dishes for the other days.
Most often I cook the rest of veges into Japanese pickles.
or
veges bathing in soup
Prepare veges. Cut veges like tomato. Blanch veges in salted boiling water like spinach.
I like slice pumpkin and mix with salt for a while. Squeeze it.
Place in a bowl with cold noodle soup.
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Instead cooking noodle soup,
Put Konbu kelp in a teapot, pour boiling water, get clear soup. Add tick sweet sauce. Wait until cool down.
or
Pour noodle soup. (Noodle soup has two kinds. One type is used directly. Other is used with water)
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Small treats are mindful way of life. Offer kind words to the people around us. Life is pleasant.
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Traditionaly on the New Year eve Japanese have Soba-gray buckwheat noodle. For wishing to live long, eat something long.
But Mum prepares udon-white rice noodle instead. It’s long too. So do I.
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In a small pot, place Konbu-kelp 6cm square and cold water 400cc. Heat over lower middle flame. When the soup boiled up, one breath and take kelp out. Don’t boil it long. Change the flame into medium heat. (See Protain issue 3)
Add Sake 1Tbs, Mirin-sweet sake 1Tbs, soy sauce 2Tbs, salt 1 pinch. Wait until boiling up. This is hot noodle soup. If it’s too light taste, add tick sweet sauce.
Add veges(whatever you like), freezed Udon. Serve in a bowl. Sprinkle Shichimi powder-7flavored chilli powder. Eat in very hot.
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Long live with warmth in our heart!
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When I was a shool girl, I brought Mum’s lunch box everyday.
Square yellow omelet was my favorate, brought brightness and sweetness in my days.
Put 3 eggs in a small bowl. Add a bit Mirin-sweet sake and tick sweet sauce.
With chopsticks, break egg yolks , cut egg white, mix very lightly. Still see 2 colors.
Heat rectagle pan, specially designed for omelet, over midium flame.
Add oil. Spread oil by kitchin paper.
Pour 1/4 of egg mixture. Spread like crape.
Immediately roll from right to left.
Spread oil right side. Bring roll to right. Spread oil the left side.
Pour 1/4 egg mixture. Spread again. Under the roll too.
Roll again. Do same 3 more times.
Turn omelet. Adjust shape. Serve on a plate. Pour tick sweet sauce a bit.
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Cooking omelet in busy morning is not easy.
Be quick. Be mindful. Have a bright day.
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Tick sweet sauce
Pour 2Tbs Mirin in a small pot. Heat until boiling up.
Add 4 tsp sugar. Let melt down. Add 100cc soy sauce. Take out form.
Pour in small clean bottle with small piece of Konbu kelp in.
Wait until cool down. Keep in fridge. Wait couple of days.
This sauce can be used as ‘teriyaki’-sauce, Unagi-eel sauce and noodle soup mixed with clear soup.
My friend brought Chinese green tea for me. So we planed girls tea party!
Off course. Sweets are essential.
All of us thought same, brought loads of sweets. I offered Green tea ice cream.
Green tea ice cream
for 8 tiny cups
Place 4 tsp green tea powder, 4 Tbs powder sugar in a bowl. Mix well.
Prepare 200cc milk. Add into powder by small amount a time. Stair well each time. Keep in freezer.
In new bowl whisk 160cc whipping cream.
Pour milk mixture in. Mix well.
Pour into ice cream maker. Become like gelato.
Divide into small cups. Keep in fridge.
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Chatting chatting chatting…
We needed green tea for throat, sweets for energy. Life is bitter and sweet!
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The last day of 2 years and half Iyengar teacher training course I brought mixed grains rice balls for my friends.
Every kind grains have another tastes and nutrition, are mixed into a ball.
Go togather very well!
Germinated rice and soak-over night-grains take long time to cook. After the meal, I devide the rest of rice into one meal amounts and freeze them.
Busy day I cook them into other dish.
Mixed grain porridge
Put freezed rice, salt with water in pot. Heat over middle flame. stir gently.
Serve in a bowl. Place seaweed.
Mixed grain risotto
Defrost freezed rice. Cut veges into small piece. Slice garlic.
Place garlic and olive oil in non-stick pan. Heat over medium flame.
When garlic turn into golden color, take out.
Add uncooked grain, veges. Stir for a while.
Add water just enough amount for covering the surface. Stir occasionally.
Keep adding water for covering food. Keep boiling like porridge.
When the grains and veges are nearly done, add defrosted rice, salt and pepper, bean card.
Serve on plate. Place veges and girlic on top.
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Enjoy taste of each grain, taste of all togater, beautiful harmoney.
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Grain trial pack has lotus seeds in it.
Lotus seeds stimulate digestion system for the people who are easy to diarrhea. It’s not for the people who tend to have constipaton.
Lotus seeds help mind be calm.
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Sweet lotus seeds
Soak lotus seeds and some kinds of grains over night.
Put it with some rock sugar in small pot.
Simmer it for couples of hours till become soft.
Cool down. Cut lotus seeds. Take bud out. It’s bitter.
Place in a cup with black herbal jelly.
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Take bitterness out. Absorb sweetness. Why not? Cool heavenly taste is here.
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A summer day in the city of Angels 