A snack bread, a quick nutty cake with toasty sesame seeds on top!
3 eggs
1 cup brown sugar
1 cup sugar
1 cup salad oil
3 teas maple flavoring
2 1/2 cups flour
1/2 cup wheat germ flakes
2 teas baking soda
1/2 teas baking powder
2 teas salt
chopped walnuts
2 cups coarsely-grated zucchini
Beat together eggs, oil, sugars and flavoring. Stir in sifted dry ingredients, Beat in zucchini, nuts if desired. Pour into 3 small lined pound cake pans. Sprinkle with white sesame seeds. Bake at 350° (180°C) for 45 minutes. Cool on a rack.
I substitute bran, or 1/4 cup whole wheat flour for the wheat germ as I can’t buy it here!
Simple to make, it tastes like a rich elegant dessert!
200cc whipping cream
200g cream cheese
120g powdered sugar
2 teas instant coffee dissolved in 2 Tbsp hot water
1/2〜1 Tbsp Kahlua(optional)
black cocoa powder
dark chocolate, chopped finely
Beat whipping cream into soft peaks. In separate bowl, beat cream cheese with sifted powdered sugar. Stir in coffee to taste. The coffee liqueur is optional, but definitely adds to the taste!
Blend whipping cream into cream cheese mixture. Put into pastry tube and circle in layers into individual custard cups, sifting each layer with cocoa. Top with shaved chocolate! Chill several hours, covered with Saran wrap.
Make-ahead and chill! Served in a tart refreshing marinade!
3 Japanese eggplants, cut in combs
green beans, or kaiware daikon
1 dried red pepper, thinly sliced
chopped green onion
Steam the eggplant about 10 minutes. Arrange on a platter with cooked green beans. Allow to cool. Sprinkle with red pepper and green onions. Cover with marinade and chill.
This is great for a potluck, but even better bubbly hot out of the oven!
2 4-oz cans whole green chilies
3/4〜 1 lb ground beef
1 1/2 cups shredded cheese
3lrg eggs
1 cup milk
1/4 cup all-purpose flour
salt, pepper
Spread 1 can green chilies in an oven-safe dish. Saute ground beef in 1 Tbsp oil, seasoning with salt and pepper. Spread over the chilies. Sprinkle with cheese, spread the other can of chilies on top. Beat the flour into one egg to blend. Add remaining eggs and milk. Add 1/2 teas salt and a dash of pepper. Pour over casserole. Bake in preheated 350°F (180°C) oven for 40-45 minutes. Serve while hot, in squares, with salsa, if desired.
An easy dish to prepare, it goes great with enchiladas or burritos! This is very popular with my Japanese guests, too!
1 1/2 cups rice, wash and drain
1 chicken breast, cut in 8 pieces
3-4 chorizo cut in thirds
grated carrot (1/2)
1 1/2 cups chicken stock
red bell pepper
Season chicken with salt and pepper, Saute in 1-2 Tbsp oil. Add chorizo, saute. Remove from skillet, saute rice, add grated carrot, extra seasoning if desired.(chipotle flakes, chili powder?) Stir in stock. (I use water＋ chicken bouillon) Arrange chicken, chorizo and red, green or yellow bell pepper on top. Cover with a lid that fits tightly. Bring to a good simmer, then turn down to lowest heat, cook 15 minutes. Let set covered for 10 minutes!
Soft, sweet taste of burnt sugar caramel! Makes 3 small pound cakes!
5 Tbsp sugar
2 Tbsp water
Cook over medium heat, stirring constantly till it begins to turn brown. Quickly add 3 Tbsp hot water, then 1/2 cup warm cream. Set aside. Cream 1/2 cup margarine and 1 cup sugar, lastly beating in 2 egg yolks.
Alternately add caramel sauce and sifted dry ingredients:
1 1/2 cup flour
2 teas baking powder
1/2 teas salt
Beat 4 egg whites till stiff, gently fold into batter. Add 1 teas vanilla. Pour into lined pans. Bake at 350°(180°C
A lemony cool summer dessert! I once made it in a cooking class I did featuring desserts made with vegetables! It was a hit!
An unbaked 9″pie crust
1 medium-sized potato
3 Tbsp butter
3/4 cup sugar
3 egg yolks
1/2 cup milk
1Tbsp lemon grated zest
3 Tbsp fresh lemon juice
3 beaten egg whites
Cook and mash potato with butter. Beat in other ingredients, except egg whites. Beat egg whites till stiff, fold into custard. Pour into pie crust and bake at 400°F (200°C for 15 minutes, Turn oven downtown to 350°(180°) Bake for 15-20 minutes.
Last week( end of May,) Alex visited Japan for the first time. We tried to crowd in as many experiences as we could in one week! Arriving on Monday afternoon, we enjoyed a quiet Japanese meal at home that evening.
The next day, Yoshiko taught her ikebana (flower arrangement) of the Ohara school.
She seemed to catch on quickly and after that they went to eat our Hiroshima specialty、okonomiyaki followed by a visit to Peace Park and the Atomic Bomb Memorial Museum.
Ikebana teacher, Yoshiko!
On Wenesday, Haruo Matsuda took her to Miyajima to visit the Itsukushima Shrine there. It is a World Heirtage Site, built in 1168 by Taira no Kiyomori.
They ate oysters in the half shell, and a beef bowl (牛丼）which became one of her favorite dishes in Japan. Of course. they also ate the famous Miyajima sweet cake called Momiji manjyu.
Momiji Manjyu
We decided to visit Kyoto on Thursday by bullet train, Shinakansen! We arrived in Kyoto about 10:00 AM and ended up taking a bus tour of three famous temples. This turned out to be a rather bad idea as the tour guide has rushed us around to keep on schedule.
Nevertheless , we got to see these amazing temples. The first was Kiyomizu Temple or Pure Water Temple. There were so many visitors from various countries that we couldn’t line up to drink the famed water that will ensure good health or success in academic pursuits.
Entrance to Kiyomizu-deraShaved Ice at Kiyomizu-deraSilver Pavilion (Ginkakuji)
Next, we went to the Silver Temple, or Ginkakuji. Of the three, this is my personal favorite. The gardens are beautiful and only wish we’d had more time to enjoy it.
Finally, we made a stop at the Golden Pavilion or Kinkakuji. Origianlly built in 1397 by Ashikaga Yoshimitsu, it became a Zen temple after his death. The temple is covered with real gold flake and was rebuilt after an 22-year old novice monk burned it down in a suicide attempt in 1950.
We enjoyed yakitori at a simple restaurant near our hotel in Kyoto Shijyo. We ate tempura, tofu salad, and of course, yakitori, chicken on skewers cooked over a charcoal brazier。
Our last day there, we went out on our own, leaving our bags in a coin locker at Kyoto station. The station building was intimidating for me but not at all for Alex. We took a short train ride to see the shrine Rob had recommended, Fushimi Inari Shrine. This is hte main shrine for the Inari or fox worshipping sect in Japan. She was fascinated by the fox statues all over the shrine.
A Thousand Gates lead up the MountainStudents interviewed AlexInari fox deity at Fushimi Inari Shrine, Kyoto
A group of 9th grade boys from Ibaragi Prefecture, interviewed Alex in English for their school project. After talking with them, she was asked to write a message to them to encourage their study of English.
On our last 2 days, we were at the farm in Yasu-ura. That turned out to be a great experience. It was a hot day on Saturday so we lay on the beach and enjoyed the view.
On the Beach, Yasu-ura. Kure (Hiroshima Pref)
When Hiroo started out to search for marine life specimens, Alex volunteered to go along and lift the heavy stones. They managed to communicate without my help at all. Seems they really enjoyed it. At night , we had a Japanese yakiniku BBQ, and Alex built her first fire!
Japanese BBQ
On the morning she left, Alex wanted to do something to help us around hte farm. It is realy getting to be too much for us almost 70-yr-olds! So she worked hard clearing leaves and mud from the storm gutters all around the cabin! Thanks so much, Alex! Come back soon!
HelpingWe also ate Takoyaki from Dai hachi , Hiroshima
On the way to the airport , we finally got to eat Japanese ramen noodles, even if they weren’t the best. The lemon sherbet we ate last of all at Hiroshima airport was delicious . ( Brown Sugar Cafe in departure lobby)
We look forward to your next visit!! Stay and help at the farm!
I had a package of tofu I needed to use up so I bought kimchi and konnyaku noodles on the way to the farm. This is made in one pan and, with rice, it makes a meal! Add the kimchi to taste!
150 g thinly-sliced beef (pork)
1 sliced onion
1 pack konnyaku noodles
1 block silken or regular tofu
50g kimchi
chopped green onion
Saute onion in 1 Tbsp oil, push to one side and saute meat. To this, add
1 cup dashi stock (or water)
3 Tbsp sake
1 1/2 Tbsp sugar
3 Tbsp soy sauce
Simmer, adding kimchi, then add tofu last, bring to bubbling. Serve topped with green onion!
When Hiroo started out to search for marine life specimens, Alex volunteered to go along and lift the heavy stones. They managed to communicate without my help at all. Seems they really enjoyed it. At night , we had a Japanese yakiniku BBQ, and Alex built her first fire!
Baba's Kitchen 