Here is an
, a okayu congee, a rice porridge.
Brown rice, soaked. Red peas boiled (Hokkaido
aka endomame). A little salt. Lots of water. 3 hours simmering slowly in a rice cooker, a crockpot, or on a stove.
Umeboshi with red shiso.
To garnish :
umeboshi flesh, cut shiso (from the umeboshi), stalks of mitsuba and black sesame.
Refried briefly with Indian spice mix and turmeric.
A quick brunch.
September 13, 2013
(quick) 5 minutes active cooking, Cuisine from dry / a partir de sec, diet, economic and frugal, Home-made Fait-Maison, Ingredients, Japan/ cuisine japonaise, savory, slow food, Uncategorized, vegan, vegetarian, With recipe •
This the food for today in Japanese tradition :
Little New Year (click here)
Hey, why not ? An
okayu (rice porridge) makes a nice… brunch. It’s simple just fill the rice cooker the day before.
This version is not traditional. It’s genmai brown rice. Then I’ve added fish bone stock and a few red items as final toppings. All that together was really tasty.
A simple savory brunch, very warm.
Oats simmered with carrots, leeks, onion, salt and pepper.
A heated egg (I’ve sunk it in boiled water just the time I chopped the negi). Then the white keeps cooking while you take the photo. Add
negi greens, and enjoy :
December 13, 2012
(quick) 5 minutes active cooking, Chilly weather food, diet, economic and frugal, health, Home-made Fait-Maison, quick, savory, ultra simple, vegetarian •
Let’s eat veggies and fibers. As yes, I could be slightly leaner…
That takes 1 minutes to mix, the 3 minutes of microwave. In a bowl, oats, water, cheese, edible yeast, turmeric, black pepper and :
Peas and beans.
Nanohana, rape green blossoms.
1 serving :
Cal : 343.5 Fat 11.0g Carbs 52.4g Proteins 18.9g
Savory oats with a rich duck broth. That warms you up delightfully. A soup-meal ready in 5 minutes. Plus 2 days.
Well, I didn’t do anything. Only slow-cooked twice some duck bones, with a bit of ginger to kill the smell. The broth is very fat. It’s possible to let it cool and skim the solidified fat, but I took some like that. Tastier. And the body needs fat to fight the cold. No worries as people that eat duck fat have no cholesterol issues. The only thing is to keep the amount reasonable in calories. I have enough to make a few other soups as you will see.
Daikon leaves for the green. And natto for the proteins.
A vegan variation of the Swiss classic :
Bircher muesli (classic recipe, click here)
It is garnished with coconut cream. And enriched with fruits…
white sesame seeds,