by : Reiko Bread, Sandwich, Seafood

Smoked Trout Sandwich
ニジマス燻製サンド

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It’s hard to find fresh fish in the Midwest, but I do like fish.

So I often go for smoked fish, and trout is one of my favorites.

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The beautiful smoked trout along with tomatoes, spinach, and coleslaw were sandwiched between two toasted multi-grain bread slices.

This was delicious!

If you like fish, or simply if you are looking for something different from your usual turkey sandwich, try this.

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Smoked Trout Sandwich

2 toasted multi-grain bread slices
mayonnaise
Dijon mustard
spinach leaves
coleslaw (julienned cabbage, white vinegar, sugar, salt, pepper)
smoked trout
tomatoes
salt and pepper

1. Spread mayonnaise and mustard on bread.
2. Sandwich spinach, coleslaw, smoked trout, and tomatoes with the bread.
3. Salt and pepper if needed.

by : Reiko Bread, Mushroom, Potato/Squash, Vegan, Vegetarian

Sweet Potato Crusted Pizza
スイートポテトクラストピザ

14

Terry and I make a good team in many areas, and the kitchen is not an exception.

I’m the chef in our house, but Terry often gives me really fun food ideas.

I love it when he sends me an email with a link to a food site or a restaurant that he recently visited during his business trip.

The other day he told me that he wanted us (me) to make sweet potato crusted pizza.

He did not remember exactly where he saw it, but he said it was suggested as a way to use up left-over cooked sweet potatoes.

Terry and I made our crust with home roasted sweet potatoes, a mixture of all purpose flour and whole wheat flour, yeast, salt, water, and olive oil.

The crust turned out great.

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The toppings I chose for this pizza were Crimini mushroom, cauliflower, jalapeno peppers, green onion, and cashew cream.

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Here, you can see the color of the crust.

It’s rich dark orange, and I find it very attractive and appetizing.

You may not notice there are sweet potatoes in the crust if you don’t pay attention to the color, but it’s definitely there and you can taste the wonderful natural sweetness from the potatoes.

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Actually, this is my sweet potato crusted pizza number 2.

Terry and I made the first pizza together, and I decided to make this to use up the rest of the dough.

I’m so bummed because it turned out so delicious and Terry is not home!

He had to leave this morning for business today.

I definitely have to make this pizza again when he is home.

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Sweet Potato Crusted Pizza
I was experimenting and at this time the measurements are a VERY rough estimate; this is mostly for my personal note. So please feel free to use this as a rough idea, but do NOT follow this recipe/measurements without adjusting them to your liking.

sweet potato crust
– 1/2 cup roasted sweet potatoes, pureed
– olive oil
– warm water
– 1 tablespoon yeast
– 1 tablespoon salt
– 3~3 1/2 cups flour (bread, a-p, whole wheat)
BBQ sauce
toppings
– sauteed crimini mushrooms
– sauteed cauliflower
– a few slices jalapeno peppers from jar, chopped
cashew cream
– 1/2 cup cashew nuts, soaked in hot water
– white vinegar
– Dijon mustard
– sugar
– salt
– water
chopped green onion
crushed red pepper

Oven: 425~450F
Cook crust. Brush olive oil on the edge of the crust (optional). Spread BBQ sauce and place toppings. Cook until the crust is crunchy and the cauliflower is slightly browned. Serve with cashew cream, green onion, and crushed red pepper.

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I’m on Instagram.

by : Reiko Bento/Lunch Box, Bread, Potato/Squash, Sandwich, Vegan, Vegetarian

Panda Sandwich Bento
パンダサンド弁当

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I was so excited to make these sandwiches.

I got this panda sandwich kit a few weeks ago, and I hadn’t had time to try until yesterday.

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This is how the whole face looks.

Isn’t it adorable?!

These are pretty easy to make, and I was quite surprised at how clearly you can stamp the facial features.

These are jam sandwiches (lingonberries and tropical fruit), but you can basically add anything that is not too wet.

Ham and cheese, cheddar cheese and mango chutney, cream cheese and herbs, peanut butter and fruit… possible variations are endless.

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In the other layer of this Bendo box were potato salad and Buffalo cauliflower.

I usually don’t, but this time I wanted to put in as many vegetables as possible so I added carrots and onions to my potato salad.

Well, when I think of it, my mom used to add these veggies to her potato salad, too.

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I’ve made Baffallo cauliflower before, but this time I succeeded in making them vegan.

These are so good that even I would want a glass of beer to wash them down (lol)!

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Panda Sandwich Bento

Panda sandwiches (I used this kit)
– white and whole wheat bread slices
– jam, or other fillings
Baffalo cauliflower (I used this recipe, but used corn starch instead of eggs)
Potato salad
– potatoes
– carrots
– onion
– dressing (white vinegar, sugar, salt, pepper, mustard)
– chives

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With Terry’s suggestion, I toasted some of these Panda sandwiches with cheese inside.

They turned out pretty good as they kept the facial features well, but you do get some brown spots on the face. I do like the toasted crusty bread, but the “burned” spots may make some kids not too happy.

I’m on Instagram.

by : Reiko Bread, Sandwich

BBQ Sandwich
バーベキューサンドイッチ

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When you have extra delicious homemade rolls, what do you do?

I make BBQ sandwiches!

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I baked these rolls for our potluck Thanksgiving dinner.

I brought leftover rolls home and decided to make these sandwiches.

This meat-less no-mayo BBQ sandwich is so tasty.

Mine is not vegan because there are eggs and milk in the rolls, but if you use different rolls, these could be a vegan meal.

The creamy coleslaw is my favorite.

I thought I was a big fan of mayonnaise for over 30 years but, I realized I liked my vegan version made of tahini much better!

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BBQ Sandwiches

BBQ “meat”
– Just like Meat cooked
– BBQ sauce
creamy coleslaw
– dressing (tahini, white vinegar, sugar, Dijon mustard, salt, pepper, water)
– 1 cup julienned cabbage
rolls (recipe)

1. Coat cooked “Just like Meat” with BBQ sauce.
2. Make coleslaw. Make dressing by combining all the ingredients with a hand blender until smooth). Mix with cabbage.
3. Sandwich the BBQ “meat” and coleslaw in rolls.

I’m on Instagram.

by : Reiko Bread, Family

Thanksgiving 2016
今年も家族で感謝祭

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Happy Thanksgiving!

This year our family got together at my brother-in-law’s house for dinner.

All the main dishes were prepared by the host, so the others pitched in bringing side dishes and condiments.

We volunteered to bring a salad and buns.

So, here they are.

These buns were just out of the oven!

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It was a chilly day in Minnesota.

Just like any other year…

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A feast!!

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My big plate.

Everything was just delicious!!

Love the Thanksgiving meal.

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The buns were slightly crusty outside and soft and flaky inside.

Great with butter.

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I hope everyone got to spend the day full of good food and great time with loved ones.

We are not going to stores today or tomorrow, but I am thinking of doing some online shopping (maybe for a purse and a pair of shoes) tonight!

I’m on Instagram.

by : Reiko Bread, Breakfast, Nuts, Vegan, Vegetarian

Pumpkin Artisan Bread
パンプキンハード系ブレッド

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Well, Halloween came and went, but it doesn’t mean we should no longer enjoy pumpkin.

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I had some leftover pumpkin puree and I decided to add it to my artisan bread recipe.

The result was these beautiful loaves of pumpkin bread.

One plain.

The other with dry cranberries and walnuts.

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They didn’t taste much of pumpkin, but I was still happy because of this beautiful golden color.

Enjoy as it is or toasted with butter.

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Pumpkin Artisan Bread adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day” – makes 4 small loaves like the ones in the pictures

1.5 cup water, warm
3~4 tablespoons pureed cooked pumpkin
1 tablespoon dry yeast
1 teaspoon salt
3 cups all purpose flour
walnuts (optional)
dry cranberries (optional)

1. Put warm water and pumpkin in a large container.
2. Add yeast, salt, and mix well.
3. Add flour and mix well with a wooden spoon.
4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
5. Refrigerate overnight.
6. Form four balls. Roll the dough. Sprinkle walnuts and cranberries if you like. Roll it in and form balls. Let them rise for 40 minutes.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
8. Slash a line in the middle of the top with a sharp knife. Put a cup of hot water into the broiler pan.
9. Bake for 30 minutes.

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Happy pumpkin season!

I’m on Instagram.