Japanese-Style Seafood Rice (Rice Cooker Method)

 Every kitchen has a rice cooker, and many people think it’s only for cooking rice.  However, a rice cooker can be a great companion for preparing quick, nutritious, and budget-friendly meals in today's fast-paced world.  You can stock your freezer with ingredients like vegetables, garlic, onions, and proteins, such as frozen seafood or meat, making it easy to whip up dishes ranging from Asian-inspired flavors to Western favorites like Italian pasta.

Today, I’ll share a simple and delicious Japanese-style seafood rice recipe made entirely in a rice cooker.  Let’s cook together!

Ingredients:

• 2 cup Jasmine rice, washed and drained
• 1 cup vegetable broth
• 1 cup mixed seafood (shrimp, squid, or your choice)

Seasoning Ingredients:

• 1 teaspoon soy sauce
• 1 teaspoon mirin
• 1/2 teaspoon salt
• 1/2 teaspoon vinegar
• 1 teaspoon sugar
• 1 teaspoon fish stock powder

Additional Ingredients:

• 1/2 cup diced vegetables (Kabocha squash, kohlrabi, onions)

Directions:

1.    Combine the washed rice, vegetable broth, kabocha squash, onions, and kohlrabi in the rice cooker.

2.    Add the soy sauce, mirin, salt, vinegar, sugar, and fish stock powder, stirring to mix evenly.

3.    Place the mixed seafood on top without stirring.

4.    Close the lid and start the rice cooker on the regular cooking setting.

5.    Once the rice is cooked, taste and adjust the seasoning with additional soy sauce or salt.

6.    Serve warm, optionally, with a small bowl of soy sauce for dipping on the side.

Enjoy your flavorful and comforting Japanese-style seafood rice!

Tip:

Follow the rice with its ratio of water. 

Quick Zucchini and Kabocha Bread

Incorporating nutrient-rich ingredients into our daily diet is essential for maintaining good health.  Zucchini, known for its abundant vitamins and minerals, is a versatile vegetable in various dishes beyond just savory meals.  This quick bread recipe offers a delightful way to enjoy zucchini as a convenient breakfast option.  I’ve also included Kabocha, a type of Japanese pumpkin, to elevate the nutritional value and flavor.  Its natural wake up wake up wake up sweetness adds a unique twist to the bread, making it a delicious and wholesome treat.

 

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 2 eggs
• 3/4 cup vegetable oil
• 2 cups shredded zucchini and kabocha (combined)
• 1 cup roasted walnuts, roughly chopped

Directions:

1.   Preheat the oven to 350°F (175°C).

2.   Line a 9” x 5” ” loaf pan with parchment paper and lightly grease it with cooking spray.

3.   Whisk the eggs, sugar, and vegetable oil in a large mixing bowl until well combined.

4.   Sift the flour, baking powder, baking soda, and salt in a separate bowl.

5.   Gradually add the dry ingredients to the wet mixture, stirring until combined.

6.   Fold in the shredded zucchini, kabocha, and chopped walnuts.  The batter will be thick.

7.   Pour the batter into the prepared loaf pan, spreading it evenly.

8.   Bake for 50 minutes or until a toothpick inserted into the center comes clean.

9.   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your moist and flavorful zucchini-kabocha nut bread!

Tip:

Sprinkle 2 tbsp brown sugar on top for extra sweetness.

Easy Dijon Cream Sauce

This versatile Dijon cream sauce is perfect for quick and delicious meals.  Bake salmon or chicken with it or toss it with spaghetti.  It pairs well with proteins, including fried tofu, for a vegan option.

Ingredients:

• 2 cups cream
• 1 cup chicken broth or water
• ¼ cup Dijon mustard
• 4 tbsp butter
• 2 tbsp olive oil
• 2 tsp minced garlic clove
• 1 cup diced white onion
• Salt, black pepper, and chili flakes to taste

Directions:

1.    Heat the olive oil and butter over medium heat until the butter melts.

2.    Add garlic and onions, stirring until fragrant.  Sprinkle in chili flakes.

3.    Pour in cream, Dijon mustard, and broth.  Stir well and bring to a gentle boil.

4.    Season with salt and black pepper.  Adjust to taste.

5.    Use immediately or store for later—perfect for quick meals!

Tips:

• Add a splash of white wine or brandy for extra depth.
• Stir in fresh herbs like sage or parsley for a fresh touch.

 

The following are some variations and substitutions to suit different dietary preferences:

 

🔹 Vegan Option:

• Replace cream with coconut cream or cashew cream.
• Use vegetable broth instead of chicken broth.
• Swap butter for more olive oil or vegan butter.
• It pairs well with grilled tofu, roasted veggies, or vegan pasta.

🔹 Lighter Option:

• Use half-and-half or a mix of milk and Greek yogurt instead of heavy cream.
• Reduce butter and use more olive oil for a lighter texture.

🔹 Low-Carb/Keto:

• Keep the cream, but reduce the broth slightly for a thicker sauce.
• Add grated parmesan or cream cheese for a more prosperous, keto-friendly version.

🔹 Flavor Enhancements:

• Add mushrooms for an earthy depth.
• Stir in grated lemon zest for brightness.
• Try a dash of paprika for a smoky touch.

Bánh Thuẫn (Bánh Cười) – Vietnamese Smiling Steamed Cake

 Bánh Thuẫn, also known as Bánh Cười (Smiling Cake), is a traditional Vietnamese treat often made during Tết (Vietnamese New Year).  When steamed, the cake naturally splits open, resembling a smile, which symbolizes joy and good fortune in the new year.  Traditionally made with eggs, this simplified vegan version retains a soft, spongy texture with just a few basic ingredients.

Ingredients:

1 cup self-rising flour

1/4 cup cornstarch

1/2 cup sugar

1 cup milk (plant-based milk works too)

Optional Additions:

1 tbsp cocoa powder (for a chocolate swirl)

1/4 tsp food coloring (any color of choice)

2 tbsp vinegar

1 toothpick

Directions:

Preparing the steamer: Fill a steamer with plenty of water and bring it to a boil.  The cakes must be steamed over rapidly boiling water.

 Mixing the batter: In a bowl, combine the self-rising flour, cornstarch, and sugar.  Gradually add the milk, stirring until you achieve a thick but smooth batter.

Adding color or cocoa (optional): If using food coloring or cocoa, set aside about 1/3 cup of the batter and mix it with your chosen addition.

Preparing the toothpick: Dip a toothpick into vinegar and let it absorb.  This step helps the cake rise and split into a smile.

Filling the molds: Line silicone molds with muffin liners.  Pour the plain batter into the molds, and then top with the colored or cocoa batter (or vice versa, depending on your preference).

Creating the smile: Use the vinegar-soaked toothpick to draw two or three lines on the surface of each cake.  This helps encourage the signature "smiling" effect.

Steaming the cakes: Place the molds into the steamer and steam for about 20 minutes.  To check for doneness, insert a toothpick into the center; if it comes out clean, the cakes are ready.

Enjoy: Serve warm or let them cool before eating.  These cakes are soft, slightly sweet, and perfect for festive occasions.

This version keeps the recipe simple, clear, and easy to follow site. Let me know if you'd like any further tweaks! 

Simple White Sauce (Béchamel Sauce) Recipe

This easy homemade white sauce, Béchamel sauce, is a versatile base that can elevate any dish.  While store-bought versions are convenient, making it from scratch is simple and rewarding.  Use this creamy sauce to bake fish for a quick and healthy meal.

Ingredients:

For the White Sauce:

• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• A pinch of black pepper
• 1/2 cup milk

For the Fish:

• 2 salmon fillets
• 2 tbsp Parmesan cheese, grated (for topping)

Optional additions: Capers or sun-dried tomatoes for extra flavor.

Directions:

Making the Sauce:

1.    In a sauté pan over medium heat, melt the butter.

2.    Add the flour, whisking constantly to create a roux.  Cook for 1 minute, ensuring it doesn’t brown.

3.    Stir in the minced garlic and cook until fragrant, about 1 minute.

4.    Gradually add the milk, whisking to prevent lumps, and bring the mixture to a gentle boil.

5.    Season with salt and black pepper, then cook until the sauce thickens, about 2–3 minutes.

6.    Stir in the fresh parsley and remove the pan from heat.

Baking the Fish:

1.    Preheat your oven to 375°F (190°C).

2.    Place the salmon fillets in a baking dish.  Pour the prepared white sauce evenly over the fish.

3.    Sprinkle the Parmesan cheese on top.

4.    Bake in the oven for 15 minutes or until the salmon is cooked and the cheese is golden.

Tip: Scatter capers or chop sun-dried tomatoes over the fish for added flavor before baking.

If you have leftover white wine, then add a slash of white wine while making the sauce

Enjoy this creamy, comforting dish as is, or pair it with steamed vegetables or rice for a complete meal!

Easy Orange Cranberry Cake

 Who says baking has to be complicated?  With the convenience of modern ingredients, you can whip up a delicious dessert in under 30 minutes!  This orange cranberry cake starts with a yellow cake mix, but a few simple tweaks make it taste like it’s made from scratch.

Ingredients:

For the Cake:

• 1 box yellow cake mix (any brand)
• 4 large eggs
• 1 cup fresh orange juice (or canned orange juice)
• 1 cup dried cranberries, chopped
• 1/2 cup melted butter or vegetable oil
• 2 tsp of spices, such as cinnamon, pumpkin spice or nutmeg

For the Glaze:

• 2 cups powdered sugar
• 3 tablespoons orange juice

Preparing the Pan:

• Butter and flour a 13” x 9” cake pan or a tube cake pan.

Directions:

1. Preparing the Cake:

• Preheat your oven to 350°F (175°C).
• Combine the cake mix, eggs, orange juice, oil, melted butter, and chopped cranberries in a mixing bowl.
• Using a hand mixer, beat the mixture until smooth and well combined.
• Pour the batter into the prepared pan and smooth the top.

2. Baking:

• Bake for 30-35 minutes or until a toothpick inserted into the center comes clean.
• Allow the cake to cool completely before glazing.

3. Making the Glaze:

• Whisk together the powdered sugar and orange juice in a small bowl until smooth.  Adjust the consistency by adding more orange juice (if needed) for a pourable glaze.

4. Glazing the Cake:

• Once the cake is completely cool, spread the glaze evenly. Let it set before serving.

Enjoy this easy, citrusy treat perfect for any occasion!

    

Oatmeal Coconut Muffins: A Delicious Twist on a Classic Breakfast

Oatmeal is a beloved breakfast staple known for its nutritious benefits and warmth.  However, not everyone enjoys its texture, especially regarding muffins.  But fear not!  Today, I'm excited to share a recipe that will transform your perception of oatmeal muffins.  These moist and sweet muffins, packed with coconut flakes and raisins, will win over even the most skeptical eaters.  Get ready to enjoy a delightful breakfast treat that combines the wholesome goodness of oatmeal with the irresistible flavors of coconut and raisins.

Ingredients:

1/2 cup oatmeal

1/2 cup self-rising flour

1 cup milk

1 egg

1/3 cup oil

1/4 tsp baking soda

1/2 cup brown sugar

1/3 cup coconut flakes

1/3 cup raisin

1 tsp of cinnamon powder, nutmeg

1 tsp vanilla extract

Other requirements:

1 medium baking tin

4 medium baking muffin liners

Directions:

Preheat oven to 400 degrees.

Line a baking tin with four medium muffin liners.

In a bowl, combine oatmeal with milk and soak for 15 minutes. Add egg, brown sugar, and oil and mix well.

Combine self-rising flour, baking soda, salt, spices, coconut flakes, and raisins in another bowl, then mix well.

Pour the oatmeal mixture into the flour mixture and mix it to combine.

Divide the batter equally into the prepared muffins.

Bake in the preheated oven for 7 minutes, then lower the temperature to 350 degrees and continue to bake the muffins for 15 or 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.