Miso soup with Udon Noddles.

In Okemos, around this time of the year, by night, you begin to feel the nippy cool breeze, declaring the onset of fall. It’s one of the most pleasant time of the year where the blazing sun is calmer and nite is cool and not stinging. And around this time of the year I start to crave for something warm and a bowl of soup completes it. So Here is tried and test default  Miso soup with Udon noodles.

For this, You need to pay a visit to your local Oriental store in your neighborhood.  
 Ask and don’t look for  Shiro Miso if you have no clue what it is..(psst .. soybean paste)  …or you might choose to be my disciple  and do exactly what I did which is , look for it in every aisle approx 12 min and then ask owner, who then takes you straight to freezer section.  Ask for white shiro miso with Dashi added. I bought mine from Lotte market. Vegan avoid dashi and ask for without .. Dashi is Japanese chicken bouillon.

I basically added vegetables I love in soups..so I finely chopped carrots, mushrooms,  scallions, baby bok Choy, bean sprouts and snow peas.Cut them real fine so they cook faster.
  Recipe, requires seaweed but oh!  well ,I forgot to buy them!

Other Ingredients are:

• 5 cups Vegetable or chicken  broth.( low sodium).
  1 cup water.
  1 1/2 teaspoons instant dashi granules( optional).
  2 heaps tbsp of miso paste( mix in water to remove lumps).
  1 tablespoon dried seaweed, soaked in water.
  1  cup cubed tofu( semi firm).
  ½  tsp cayenne pepper ( optional).
  Udon noodles from frozen section (  Udon is made from wheat).
  and vegetables given above  or add your favorite vegetables.

Boil water for Udon .Cook Udon based on how much you want.

In boiling broth, add thinly sliced vegetables and tofu, and seaweeds, simmer and cook for 10-12 minutes.  Once tender add diluted Miso paste, stir and switch off your stove.You are done. Do not boil once you add Miso paste. Serve Steamy hot  and enjoy!

No oil, no butter, no sugar Banana Bread

I must share this new amazing recipe with you all.. have you heard of banana bread with no oil, butter, sugar and eggs?..well I read and tried for the first time, improvised and it has been  a Huge success. Here is the recipe :

• 2 cups whole wheat flour
• 2 cups mashed banana (preferably overripe)
• 1 overripe pear
• 3 tbsp Greek yogurt (or regular should do)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• ginger powder 
• 3/4 cup finely chopped pecan, walnuts, cranberries or mix your own favorites.
• 2 tsp Stevia ( sugar substitute)

 

Pre-heat the oven at 350 degree F. Mash  banana and pear. I pureed them in mixture before adding to the dough. In a big bowl add the flour with baking soda, baking powder, salt, cinnamon, ginger,  Stevia and mix well. Now add the chopped dry fruits and stir together. Add the pureed banana and pear . Mix yogurt. do not over mix. You can add more yogurt to soften dough. I like to see it as semi hard, I should be able to stir batter smoothly with out applying much pressure to mix dough. Fold this into a greased loaf pan.

Bake for 50 to 60 mins till it’s well risen, crusty and golden on the outside. A toothpick inserted right in the center has to come out clean and that’s when the loaf is cooked.

Let the bread cool down completely. It’ll be sticky and hard to cut into when it’s still hot.

Orange Cake

I have baked this cake countless time and it has never gone wrong. This is great cake to serve as a trifle in Martini glass or ice cream bowl. Layers goes something like.. 1^st cake at the bottom, then 4 tbsp of juice of fresh orange, 2nd layer ..Fresh Oranges cut into half’s,  3^nd layer pecans and wall nuts and fat free whipping cream in-between layers..oh! I am sure you know where I am going with this..Let your creative juices flow.

 Here is The Orange cake Recipe:

·         Tbsp ( 1 stick ) sweet butter at room temperature. Want a little less fat..Substitute 4 Tbsp with any margarine base. ( Optional)

·         2 eggs separated

·         Zest of 2 Oranges. Peel them as you peel apple and then grind in coffee grinder or chopper.

·         1 ½ cup unbleached all purpose flour
3      3/4 cup granulated sugar

·         1 ½ tsp baking powder

·         ¼ tsp baking soda

·         ¼ tsp salt

·         ½ cup Orange juice fresh (best flavor ) or from container will do.

Pre heat Oven to 350 degree. Grease 10 inch Bundt pan or a square one will do.

Cream butter and sugar beating until light.  Add egg yolks and orange zest and mix again.

Sift the flour with baking powder Baking soda and salt and mix.  Add dry ingredient alternately with the Orange juice to the batter. ( If the batter feels too thick, add little more Orange juice. I did add ¼ of a cup extra.)

Grease Bundt pan and pour batter. Bake for 30-35 minutes

Cool for 10 minutes before removing it.  Pour Orange glaze on top.  serves 8 to 10 portions.

For  the Glaze

¼ cup Orange juice

¼ cup granulated sugar.

Combine Orange juice and sugar in a sauce pan and simmer for 10 minutes while stir occasionally. I try to make it look like a syrup or a little thicker.  

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

So what am I doing at 11:47 PM on Friday nite…Baking a cake with my assistant my Son. I was scrolling through Emerill Lagasse "easy cakes" and I decided to choose this one. It is as simple as it promises. I positively did make changes. I replaced some ingredient to make it healthy by substituting with oil for butter and non fat yogurt for sour cream (I mixed ½ cup of butter milk and half yogurt. This kept my cake moist and soft). Inviting children to the kitchen is great way to get hands on experience and appreciate the effort you put in and you are lured by compliments “Mom it’s as good as store bought” Ahh..that made my day!!
Recipe follows:   Prep Time: 30 min, Serves: 12 servings

Ingredients

Cake:

• ½ a cup of vegetable oil
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda

·         1 teaspoon ground cinnamon , ½ tsp clove powder

• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups cored and chopped apples . I did not peel them .
•  

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened .I melted in microwave and this is where I did not mind using butter .

Brown Sugar Glaze:  Optional

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, mix together with hand mixture, oil and sugar until light.. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl sift together the flour, baking soda, cinnamon ,clove and salt. Add to the wet ingredients, alternating with the yogurt  and vanilla. Fold in the apples. Pour into the prepared baking dish.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 45 minutes. For doneness, insert knife, if it does not come out clean then do not hesitate to bake for another 10 minutes or longer. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.YUM!!