Tag: Carrot

Saturday alone in Tokyo = soup day

A. had a company outing so I spent part of the week end alone in Tokyo. A cold and grey weekend so I went only for a long walk, did some shopping and took the opportunity to prepare our apartment for the arrival of a new sofa in our living room, just the third one!!! I also add a party with students and former students, but usually I just have one drink a these kind of parties and don’t touch the food. I found it was a perfect time to have a little monodiet for the day and made some super simple fresh veggies soup with one leek and three little carrots diced thinely and only boiled in water (no stock, no broth, nothing) to which I added, for the energy, a few little Sicilian pasta. Just added a bit of thyme and a drop of olive oil. It was both lunch and dinner and After eating out so often it was perfect!!!

Croquettes and bonito

I really love cereals and grains but I don’t cook some often enough because usually their cooking is too long for my short cooking time and it’s often difficult for me to plan long ahead. So when I have time to, I can try some new ideas and recipes. Inspired by a picture in one of my cookbooks I wanted to test some vegan croquettes and to do it with quinoa and millet. For the veggies I used in season veggies: carrots and topinamburs. And because the bonito is still in season I seeved it with grilled bonito that was simply rolledin curry powder before, and a few radishes for the color and freshness.

So for the croquettes here’s what I did: first I boiled some millet, then some quinoa. I mixed both. I then boiled topinamburs chopped thinly, and I also chopped thinly a few little carrots (that I didn’t boil). I put all the ingredients in a bowl and mix. Their shouldn’t be too much moisture in the mixture. If it’s the case add some flour I used rice flour). Add salt and pepper. In a greased and heated frypan make little balls of the mixture and flatten then to obtain little galettes. Cook until golden. Can be eaten with just a salad too, or dip in a curry-yogurt dressing…

Saturday one-bowl lunch

Me unwrapping my Robby, circa 1982... 
Me unwrapping my Robby, circa 1982… 

I’ve heard often that when I was a kid I wouldn’t eat nor sleep. I remember very well not sleeping and that’s why I had my first robot: robby, a robot that would lit up when, scared I would wake up and cry for someone. Robby would also play with me. My first robot was an interacting robot that would keep me company, basically the kind of robot I develop now. Regarding food, I remember loving only a few things and beetroot was certainly not one of them! Now I quite like it and enjoy a lot when they are added to salads. I like the taste of sweet earth they have. So today lunch was beetroot, carrot, salad, rice, grilled katsuo and a bit of sesame. Have a nice weekend!

A warming one-plate dinner

When Thursday and Friday arrive, usually the fridge is getting empty of fresh veggies, but this week since we had some guests for dinner I bought more than usual last weekend to have a wide choice of possible menu, and so there’s still a few deliciously fresh veggies wauting to be cooked. In particular it’s rate to find things different from kabocha in the pumpkin-squash family, but last week I found a beautiful butternut squash. And after all the looking delicious pictures found on IG this autumn, I was really excited to cook it. I just roasted it with yellow carrots, and made a fluffy whipped omelette (which almost tasted like a quenelle and made me think that I really should cook some!!). All in orange tones, the whole plate is served warm and with just a bit of salt and pepper on top. Have a nice Friday!

2 versions for the same veggies base

This weekend I tried quite a few new recipes, mainly for breakfast and teatime and we spent quite some time outside in the garden preparing for spring: there’s still loads of fallen leaves, and trees to trim… So when it comes to a meal, something warm and energetic was really important. I had a piece of cabbage that I really wanted to use, and some beautiful winter red carrots. The leftovers of whole rice, and fresh rice cakes (mochi) that I bought at the local farmers market (I love rice cakes but my husband don’t like them to much so I don’t buy fresh ones too often). So I decided to prepare a two way dinner, one a vegan chahan (sautéed rice) and the other a kind of o-zoni (the soup for new year with rice cake in). In a wok I cooked the chopped piece of cabbage and one carrot sliced with a bit of oil and then a bit of water. In the mean time I prepared some konbu dashi by boiling two pieces of konbu in 0.5L of water. I then moved roughthly half of the veggies in the soup and cooked a little longer, while in the wok I added the whole rice already cooked, a bit of sesame oil, and some sesame seeds. I grilled the rice cake to soften it, and added a large spoon of miso in the soup (ideally white miso, but I didn’t have any).

I served both, added the rice cake in the soup, and ready to eat! 

Miso-parsley-pork meat balls

Nothing better than a one-bowl meal for a perfect lunch. Donburi are really easy to prepare in endless seasonal variations, with meat, fish or vegan, with white rice, brown rice, a mox of grains… 

For this one I used plain white rice, seasonal veggies: turnips, carrots and shiitake, and prepare miso meat balls. For that I used pork meat, about 100g, 1 egg, 2 or 3 branches of parsley, 2 table spoons of panko, and 2 table spoons of miso (of your choice). I mix all together and cook the balls in a frypan until golden. The mix miso-parsley is really delicious!

Little dinner before going on holidays

Et voila! We’re on our way to Sicily, now in transit in Rome, and before we start to cook some Italian anazing food, here’s a last little winter salad recipe with red cabbage, carrots on top of rice. Additional kabocha seeds, sesame seeds and smoked red snapper.  A bit of olive oil as dressing. A colorful and tasty crunchy one plate. 

Quinoa and autumn veggies

Autumn, winter, autumn, winter… day after day the temperature are one day high one day low, and I have a hard time deciding what to cook. I don’t want to start already to cook tuch winter stuff because I know it’s long before spring and the new veggies, and though I love cabbage, and turnips there’ll be plenty of time to eat some. Yet when it’s cold it is exactly what I am craving for. So today’s recipe is a fall-winter prep with quinoa and veggies. I just boiled the quinoa with water and salt, and finish with a drop of olive oil. The veggies: 1 leek, 1 carrot, 1 purple sweet potato, and 2 turnips are slightly sautéed in olive oil. Et voilà! A perfect one-plate for dinner!

Macrobiotic Sunday lunch

Beautiful weather this Sunday morning, so we woke early and spend most of the morning in the garden cleaning and grooming shrubs, by the time we were hungry it was cloudy and chilly, so I decided to cook us a warm lunch and got once again inspiration from my macrobiotic recipe book. It’s a simple collection of veggies and koyadofu that are first cooked in water and soya sauce, then lightly fried and serve with rice.

In my version for 2, it is 2 pieces of koyadofu, 1 carrot, 1 purple sweet potato, 1 shiitake, and the rice is brown rice to which I added red rice, black rice and barley. I cut the veggies in four and boiled them for 7min in one cup of water where I added 1 table spoon of soya sauce, I also cook the koyadofu with the veggies. Then I removed them from the water and let them rest on kitchen paper to drain the excess of water. Then I roll them in rice flour and lightly fry them, and serve them directly with the rice.

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