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Potato Broccoli Manicotti with Basil Cream
じゃがブロッコリ筒パスタ、バジルクリームのせ

There is something about stuffed pasta.

It’s fun to make and fun to eat.

I like shells.

But this time I decided to go with manicotti.

I know cheese is usually used for stuffing and also for finishing the dish.

But my manicotti was stuffed with delicious garlicky potatoes, broccoli, and mushrooms.

I like to cook them until the pasta gets slightly brown and crunchy.

They were finished with basil cream.

Served with tomato sauce.

As you can see, I cut the pasta in half so that they stand nicely and look nice.

Or you can place them like these too.

I loved them so much.

The combination of tomato and basil is nothing new, but when presented and matched with other interesting items like this one, the dish becomes pretty awesome.

Veggie Bento Box
べジ弁当

Bento Box.

Made with lots of veggies.

Miso Konjac.

Curry Teriyaki Renkon Lotus Slices.

These are just a few dishes you will find in this bento box.

You can have them on a plate.

But it’s just so much fun to put them in a bento box.

Have a great weekend everyone!

Valentine’s Sushi Cupcakes
バレンタイン寿司カップケーキ

Yes, you read it right.

These look like sweet cupcakes decorated with pink frosting.

But these are savory “SUSHI” cupcakes!

I know, I should just make regular cupcakes.

But you know me.

I always want to do something a bit different when it comes to a big event like this.

The brown rice was colored and flavored with pickled radish and its juice.

The “frosting” was mainly made of pureed garbanzo beans and pickled beet.

Isn’t this just lovely?!

How about a little drizzle of extra love?

It’s wasabi teriyaki sauce, and is perfect for these “cakes”.

By the way these sushi cupcakes are DELICIOUS!!

Terry and I both devoured them.

One of the good things about these sushi cupcakes is that you can still have a dessert (even a cupcake if you want to) after this (lol)!

Happy Valentine’s Day everyone.

Valentine’s Savory Waffles
バレンタインワッフルプレート

Celebrating Valentine’s Day a bit early this weekend.

I wanted everything red and pink, and the shocking pink color from beets was added to the waffle batter.

When they were cooked, however, the color somewhat faded, and I ended up with this light pink.

They were still pretty though.

I could have easily go with sweet waffle plate, with fruits and chocolate, but I wanted our breakfast savory.

So the pink waffles were served with beautiful veggies.

Then, it was served with mustard-balsamic glaze drizzle and paprika butter.

Super delicious!!

How are you going to celebrate Valentine’s Day?

Sesame Balls
胡麻団子

Sesame ball is one of my favorite things I tried while we visited China Town in Yokohama, Japan.

We had lunch at a nice sit-down restaurant.

But we soon regretted because we found out that there were so many delicious street-food options.

We were already so full, but I had to try freshly-made sesame balls that were being sold on the street.

For a long time I thought I couldn’t get the particular flour that is needed to make this type of Asian sweets, but then recently I discovered that “glutenous rice flour” would work.

Glutenous rice flour is easily found at the Thai food section in almost any large Asian grocery store.

So I decided to try; I used glutenous rice flour and all purpose flour both, 1:1.

I made two different kinds: plain and matcha.

Both were stuffed with sweet red bean paste.

I learned this little trick, cooking in an octopus ball pan, instead of deep-frying, online, so it was super easy to make these.

Turned out great, and these were so delicious!

I will definitely make these again.

But maybe fewer, because I overeat!

Savory Kabocha Oatmeal
かぼちゃオートミール

It looks like a Christmas meal with the bright green and red colors.

It can be a good meal for Christmas, but it really is a tasty meal any time of the year.

I recently started enjoying oatmeal more regularly.

I usually eat it for breakfast, but I like it so much that I now eat it for lunch and even dinner sometimes as well.

I don’t like to make my oatmeal too sweet, and even for breakfast I usually do not add anything sweet other than maybe a few dry cranberries.

This particular dish was made for lunch and created like risotto rather than a breakfast food.

The Kabocha puree was combined with cooked oatmeal and prepared as a savory dish.

The Kabocha oatmeal was then served with fresh kale, dressed with mustard dressing, fresh pomegranate seeds, and crunchy friend onion.

It was certainly a bit unusual oatmeal bowl for my husband.

He looked somewhat confused when I told him what was in the bowl, but after a few bites, he told me that he surprisingly liked it.

This was definitely a hit for me, and my love for oatmeal continues…

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