tag:blogger.com,1999:blog-87792151338614102942024-03-07T01:04:31.806-08:00Bella BonitoHey there! Bella Bonito is a food blog about my dairy cooking and occasionalIy other foodie adventures. I'm a documentary photographer, so my blog are all about food and photography with occasional posts about traveling. I grew up in a fishing town in Southern Japan and married into a Nowegian-American family, which are major influences on how I cook and eat. I'm also a mother of two children and 5 chickens. Enjoy and stick around!Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-8779215133861410294.post-72915674811077282852024-01-12T14:09:00.000-08:002024-01-14T10:59:16.984-08:00Kabocha Pumpkin Gnocchi with Chantelle (Vegan Gluten Free)<p><span style="font-family: inherit;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl44MlqWtWSuweK_0BO7WHJSA-d-0DcLVGV7l9Wyk7KbBhhFERrJ0m2w3wvA27n9bGdK5tdxZxSo4EDNVg8cFMGsvmL_W9USW1z-LiA5mhMJs6L7WBCfS63NxzROC1DNAwCIxPjTxozH68PJuignBZFHn5olB2OuZCTcMIIdy1dVpQNbyReOgBTGlQnlQ/s825/RM20211015_FOOD_081.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl44MlqWtWSuweK_0BO7WHJSA-d-0DcLVGV7l9Wyk7KbBhhFERrJ0m2w3wvA27n9bGdK5tdxZxSo4EDNVg8cFMGsvmL_W9USW1z-LiA5mhMJs6L7WBCfS63NxzROC1DNAwCIxPjTxozH68PJuignBZFHn5olB2OuZCTcMIIdy1dVpQNbyReOgBTGlQnlQ/s16000/RM20211015_FOOD_081.jpg"></span></a></div><span style="font-family: inherit;"><br></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRvk4xs8KMAmEY7u7rLCIGvrVYc56uRDouLBc3Uzcl_LmNc0kzJTPAdxm37eETrcBu7SL4UBEDbdDO1MeAZ3VYIdMi1HPUjESc47n7W3lqF6-KSuDnsy15vfMvF8NJKXx9lectj5cYn_HPa-CIPzYs15Ts9mkHTVQnsMlcL3uVZVYGhHvV48XXwv8v4U/s825/RM20211015_FOOD_211.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRvk4xs8KMAmEY7u7rLCIGvrVYc56uRDouLBc3Uzcl_LmNc0kzJTPAdxm37eETrcBu7SL4UBEDbdDO1MeAZ3VYIdMi1HPUjESc47n7W3lqF6-KSuDnsy15vfMvF8NJKXx9lectj5cYn_HPa-CIPzYs15Ts9mkHTVQnsMlcL3uVZVYGhHvV48XXwv8v4U/s16000/RM20211015_FOOD_211.jpg"></span></a></div><span style="font-family: inherit;"><br></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemYIzRwU2V0EwtBTqCgByNgMFMRv7ExCCRBHWwwP1pLbK5ry-BtodyslC-mRlSZPUDBVR40O5768Sth55bbBOA7JJDl9EiG29NgxEdTiNZBiRs29TaqFjPHyhskf-88SovRpcPXiDTU63a2-L8XQacCspX4e7m218kbFr7V6aIJG8gFnhmVbI1_wtr3s/s825/RM20211015_FOOD_201.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemYIzRwU2V0EwtBTqCgByNgMFMRv7ExCCRBHWwwP1pLbK5ry-BtodyslC-mRlSZPUDBVR40O5768Sth55bbBOA7JJDl9EiG29NgxEdTiNZBiRs29TaqFjPHyhskf-88SovRpcPXiDTU63a2-L8XQacCspX4e7m218kbFr7V6aIJG8gFnhmVbI1_wtr3s/s16000/RM20211015_FOOD_201.jpg"></span></a></div><span style="font-family: inherit;"><br></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4MucGLLWBTZppYH99ZU8FQd0aNxzsmSUlgvteGmmBhRr-5J7FTqakxgbDkGB4VRbNv-HBHkFC3_9nbOFPpHfvBUa24LpD3pyV7fvtpaoLyZwN-yARvNucp0Fcm8jsGDxmmVPxLe5edJWhzGMkzn2XVJr_tD9tcFzueqnqScptvkBdhdGdBeDuc-oejY/s825/RM20211015_FOOD_181.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4MucGLLWBTZppYH99ZU8FQd0aNxzsmSUlgvteGmmBhRr-5J7FTqakxgbDkGB4VRbNv-HBHkFC3_9nbOFPpHfvBUa24LpD3pyV7fvtpaoLyZwN-yARvNucp0Fcm8jsGDxmmVPxLe5edJWhzGMkzn2XVJr_tD9tcFzueqnqScptvkBdhdGdBeDuc-oejY/s16000/RM20211015_FOOD_181.jpg"></span></a></div><span style="font-family: inherit;"><br></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br></span></div><div class="separator" style="clear: both; text-align: center;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; caret-color: rgb(55, 65, 81); font-size: 16px; margin: 0px 0px 1.25em; text-align: center; white-space: pre-wrap;"><span style="color: #444444; font-family: trebuchet;">Seattle is feeling the chill of its coldest weather today. A light dusting of snow arrived last night, and the anticipation for a morning adorned in a snow-covered white wonderland had us buzzing with excitement. My daughter's enthusiasm was dampened when she realized she had to head to school instead of enjoying a cozy day at home with a comforting cup of hot chocolate and movie.</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; caret-color: rgb(55, 65, 81); font-size: 16px; margin: 0px 0px 1.25em; text-align: center; white-space: pre-wrap;"><span style="color: #444444; font-family: trebuchet;">Also I have been away from this blog for a loooooong time. As I mentioned in my older posts, I faced some health issues that began during the pandemic. I dealt with pretty scary health issues, but I'm happy to say that I am making significant progress in regaining my health. How am I getting better? You guessed it—lifestyle and self-care. Essentially, I'm changing the way I live through food and exercise(mental and physical). It's a lot of work, every day, all day. Everything I do is a reminder that I am taking good care of myself both mentally and physically. Otherwise, I risk losing my health and "normal" life. I definitely don't want that!</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; caret-color: rgb(55, 65, 81); font-size: 16px; margin: 1.25em 0px; text-align: center; white-space: pre-wrap;"><span style="color: #444444; font-family: trebuchet;">I've learned that no medicine or doctor can heal my body other than myself, especially when dealing with a so-called mystery disease that no one knows what's wrong. It is also very common for women, but some men suffer from it too. I did go through a major surgery that required a doctor, but in the end, I'll have to do the rest of the work to regain my health for good.</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; caret-color: rgb(55, 65, 81); font-size: 16px; margin: 1.25em 0px; text-align: center; white-space: pre-wrap;"><span style="color: #444444; font-family: trebuchet;">Anyway, I can go on and on about this; perhaps I'll make a post dedicated to it some other time. I've learned and am still learning so much about diet and lifestyle that may help someone else going through a rough medical situation. My point today is that this is why I have been away. I had no energy, strength, or inspiration to work. My diet has changed drastically. I thought I was a healthy eater, but no—not enough to prevent me from having such a digestive nightmare. I see food and cooking differently now because I have to. I didn't know how to reflect that here on my food blog, but I am finding a way slowly. My recipes and food that I want to share here will be slightly different, even though my recipes have been always on the healthy side. I will post recipes that are catered to any kind of diet, but I will probably share more vegetables, less sugar, gluten-free, and dairy-free recipes here.</span></p></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444; font-family: trebuchet;"><span style="text-align: left;"><span style="white-space: pre-wrap;">Thank you for reading this far. Back to the recipe, after sending everyone to school and work, I decided to make this dish I made last year. There's something magical about turning a cold day into a cozy one with the aroma of comfort food. This is a great one. </span></span><span style="caret-color: rgb(55, 65, 81); font-size: 16px; text-align: start; white-space: pre-wrap;">I embarked on a culinary adventure that combined the warmth of fresh pumpkin gnocchi with the earthy richness of chanterelle mushrooms harvested right from the forest. The result? A dish that quickly became a family favorite, earning praises as one of my best creations. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="caret-color: rgb(55, 65, 81); font-size: 16px; text-align: start; white-space: pre-wrap;"><span style="color: #444444; font-family: trebuchet;"><br></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: start;"><span style="color: #444444; font-family: trebuchet;"><span style="white-space: pre-wrap;">There's something truly magical about foraging for your own ingredients and we love going to the woods for mushroom hunting. I unfortunately didn't make it last fall but I live right around the corner from the local coop and they sell fresh locally foraged mushrooms every day during the season. </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: start;"><span style="color: #444444; font-family: trebuchet;"><span style="white-space: pre-wrap;"><br></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; caret-color: rgb(55, 65, 81); font-size: 16px; margin: 0px 0px 1.25em; text-align: center; white-space: pre-wrap;"><span style="color: #444444; font-family: trebuchet;">This gnocchi recipe is super easy and super quick to make. While it involves a few steps, they are all straightforward. Bake the kabocha, mash it, combine with egg, flour, and cheese. Transfer the mixture into a ziplock bag, snip off a small corner (about 1 cm or half an inch), and shape the dumplings as shown in the photos. Boil these little delights in hot water until they float up—a process detailed below. I made mine gluten and dairy free but you can switch that based on your preference easily. </span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; caret-color: rgb(55, 65, 81); font-size: 16px; margin: 1.25em 0px 0px; text-align: center; white-space: pre-wrap;"><span style="color: #444444; font-family: trebuchet;">I trust you'll find this recipe easy to follow and worth trying! Wishing you all a fantastic weekend, and I genuinely hope you give this delicious gnocchi a place in your culinary adventures!</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; caret-color: rgb(55, 65, 81); font-size: 16px; margin: 1.25em 0px 0px; text-align: center; white-space: pre-wrap;"><span style="color: #444444; font-family: trebuchet;"><br></span></p></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444; font-family: trebuchet;"><span style="white-space: pre-wrap;">xoxo</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444; font-family: trebuchet;"><span style="caret-color: rgb(55, 65, 81); white-space: pre-wrap;">Rika</span></span></div><div class="separator" style="clear: both; text-align: start;"><span style="color: #374151; font-family: inherit;"><span style="caret-color: rgb(55, 65, 81); white-space: pre-wrap;"><br></span></span></div><div class="separator" style="clear: both; text-align: start;"><h3 style="text-align: left;"><span style="color: #374151; font-family: inherit;"><span></span></span></h3></div><a href="http://www.bellabonito.com/2024/01/kabocha-pumpkin-gnocchi-with-chantelle.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-78551666368363123772021-01-15T14:40:00.001-08:002021-01-15T14:42:28.280-08:00Keto Superfood Energy Balls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgzGcbLsIUIH5VZTyFR4CA3gghRPgUlNtXVvmlAtwxVE-MUImdd2CMKhyphenhyphen7HV5rTUGpDnX9YSbP8GztW0900IaV2MD9AB5WaAtPERBcBw8fnlWx_2lG_paei9OSg5v-cVs9GLG9ih_qYw/s886/RM20201106_FOOD_194.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="886" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgzGcbLsIUIH5VZTyFR4CA3gghRPgUlNtXVvmlAtwxVE-MUImdd2CMKhyphenhyphen7HV5rTUGpDnX9YSbP8GztW0900IaV2MD9AB5WaAtPERBcBw8fnlWx_2lG_paei9OSg5v-cVs9GLG9ih_qYw/s16000/RM20201106_FOOD_194.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">As we tend to be more cautious about health nowadays, we have been eating the healthiest than ever lately. When I eat ultra healthy things, I always felt a bit bored inside. That is normal for most of people. We all get excited about eating fatty, sugary, so called satisfying foods. But it's been a while since I stuck with rather healthy way of eating, my attitude towards healthy food has chanced. I honestly am excited about eating gluten free, sugar free sweets now. I enjoy eating mostly fruits and vegetables. They can be so good if you learn how to make delicious things without using animal protein, fat, sugar and dairy. These super energy balls are one of those delicious things. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">I never liked dried fruits as a child. I'm still not too crazy about them. I'd rather eat fresh fruits. But dried fruits are great if you eat them broken down, mixed with other things and made into something beyond just dried fruits like these little balls. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">For this time around, I used Medjool dates, figs, goji berries, blueberries, toasted coconuts, coconut oil, cashew nuts, chia seeds, cinnamon and matcha powder. Yes they are all super foods containing nutritions like magnesium, potassium, minerals, vitamins, omega, antioxidants, calcium and more. Medjool dates and figs are sweet like caramel and set the nice flavor. You can probably guess how delicious they are already. I love coconuts especially toasted coconuts. So much flavor it gives. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">For this recipe, I used a few more ingredients than I do sometimes and you don't need all these things to make a delicious energy balls or bars. I usually use whatever I have around the house and whatever I feel like using, just don't add any dairy, sugar or gluten, or anything artificial obviously.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Another good thing about this is that it is non baked. Easy and no mess. Just blend them all in the food processor and make shapes in a plastic bag and done. If you don't want to spend time making it into balls, then you can spread them in a container, chill it and cut them into squares as I did in <a href="http://www.bellabonito.com/2017/05/power-snack-date-chestnut-bar.html">this post</a>. You just have to make sure to add coconut oil as it acts as joint agent. You can also use cashew butter instead of nuts.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">I made a whole batch but they tend to disappear quickly as the kids even love them. They won't eat each ingredient necessarily but combined, they love them. They prefer these to packaged granola bars.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Ever since the pandemics started and I have gone through some stomach issues, I have been focused on eating better for over all mental and physical health. I have to say it is working. I will probably never become a vegetarian or vegan, but I am genuinely looking forward to cooking and eating this way for the rest of my life. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPo0GL13S3CSyh5Lw3SvaEBFb76X224xA0oXM1V9DixceY8PomLGyVJtDxEJ2Mp6qCz77ggfz0soOVvcta1QNdYxpn2NMeZXWPSnEmRdlBHoyN19jvYmdOiJNCXGMFnbLpw8q6LlEPGyo/s900/RM20201104_FOOD_033+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPo0GL13S3CSyh5Lw3SvaEBFb76X224xA0oXM1V9DixceY8PomLGyVJtDxEJ2Mp6qCz77ggfz0soOVvcta1QNdYxpn2NMeZXWPSnEmRdlBHoyN19jvYmdOiJNCXGMFnbLpw8q6LlEPGyo/s16000/RM20201104_FOOD_033+copy.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEOYSqPg5SWgFlDauv8aYeC6KZj961s6fd8MI-OBkKuCZ8LSi0QK-R15OdLXttHZA_lkHwJafH-KXakNzdaJGaKx5zvVwTxUjJp6VZgsHqefbhBbhtfTHR5crkcUDHU3onIj5cu58K0M/s900/RM20201106_FOOD_046.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEOYSqPg5SWgFlDauv8aYeC6KZj961s6fd8MI-OBkKuCZ8LSi0QK-R15OdLXttHZA_lkHwJafH-KXakNzdaJGaKx5zvVwTxUjJp6VZgsHqefbhBbhtfTHR5crkcUDHU3onIj5cu58K0M/s16000/RM20201106_FOOD_046.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSC5P-nkLFkHzU5C2WB7H7zD37be6wYyeOP6jCGz3r4L06CzJNbX61_SoIt9XLznb3MxT3CtaIxfxlinXmkeIEudV99Q7hmliieWkgtaAmNHSqwhlSOZbxgvMbCZzOr9chQndL1uOv3-g/s900/RM20201106_FOOD_143.jpg"><img border="0" data-original-height="900" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSC5P-nkLFkHzU5C2WB7H7zD37be6wYyeOP6jCGz3r4L06CzJNbX61_SoIt9XLznb3MxT3CtaIxfxlinXmkeIEudV99Q7hmliieWkgtaAmNHSqwhlSOZbxgvMbCZzOr9chQndL1uOv3-g/s16000/RM20201106_FOOD_143.jpg"></a></div></div><br><span></span><span></span><a href="http://www.bellabonito.com/2021/01/keto-superfood-energy-balls.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-57972740630510419742020-12-11T15:03:00.001-08:002020-12-11T15:03:05.563-08:00Butternut Squash Soup with Yam and Ginger (Vegan)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrwMpV4cJQLIdKuxiSmVPudDd_LjgPdYhrckuK2Ld-kCMhOdrNPp0iRXdxe7ijf22GNHHAYkGmtdhNHfckqofV7sZcWuATVGV380QB6Apx9qDWlk93Swx33CZnCGXzSQh29IH2CpzZyw/s825/RM20201107_FOOD_080.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrwMpV4cJQLIdKuxiSmVPudDd_LjgPdYhrckuK2Ld-kCMhOdrNPp0iRXdxe7ijf22GNHHAYkGmtdhNHfckqofV7sZcWuATVGV380QB6Apx9qDWlk93Swx33CZnCGXzSQh29IH2CpzZyw/s16000/RM20201107_FOOD_080.jpg"></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5f3WyMLDIplc5yEg1VDxZGQi1rVNlaYYYinp6BSPxwfqc4FhYDR0O59-gwaMdtyBV_84MlonLY8IstckBN0wqVIxD9yP-KQeK-OXTokRrIv2CTEre4n9lHEgHLiJ4agqXuOJ2Y8M3-0/s825/RM20201107_FOOD_101.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5f3WyMLDIplc5yEg1VDxZGQi1rVNlaYYYinp6BSPxwfqc4FhYDR0O59-gwaMdtyBV_84MlonLY8IstckBN0wqVIxD9yP-KQeK-OXTokRrIv2CTEre4n9lHEgHLiJ4agqXuOJ2Y8M3-0/s16000/RM20201107_FOOD_101.jpg"></a></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmTyOSLOzoG5NtqUstTZCjudwgaUxh14ge3y-p9yohO_JuTQ18kBzksBWe-cXN18GKmyejAvuwqr2EnpqaUT9v1BGZQVyn52qjsKLSLkEeEmCNf0B2ThsYZIS6bRRUML2uPBDhQ8sw54/s825/RM20201107_FOOD_008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmTyOSLOzoG5NtqUstTZCjudwgaUxh14ge3y-p9yohO_JuTQ18kBzksBWe-cXN18GKmyejAvuwqr2EnpqaUT9v1BGZQVyn52qjsKLSLkEeEmCNf0B2ThsYZIS6bRRUML2uPBDhQ8sw54/s16000/RM20201107_FOOD_008.jpg"></a></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyWpZoZFNqd12h0INaqb4xNUNNEqRK8GXqmLRZoMnuDcT5dHUtOYwGyEbN6dehXFXYwabjLWeyJf3czXifFKT9Y1Sd9ALVJnXL_vs2IYE8sv7vYgi3_nw7xfH-fxPOAUcSRXhYImGtXg/s825/RM20201107_FOOD_042.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyWpZoZFNqd12h0INaqb4xNUNNEqRK8GXqmLRZoMnuDcT5dHUtOYwGyEbN6dehXFXYwabjLWeyJf3czXifFKT9Y1Sd9ALVJnXL_vs2IYE8sv7vYgi3_nw7xfH-fxPOAUcSRXhYImGtXg/s16000/RM20201107_FOOD_042.jpg"></a><div class="separator" style="clear: both; text-align: center;"><br></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUR8UND0ZnBNTPWTHLKznyeu5DD0USW9qfrlTxI-9yrXKA9sgaZcC8JVmkRG_8PmBZBz0jnuH79GFz2ihox67wpamFs3M8YP2W4MEgQXbagdno2AAgN-oCAhV1mmbSKgZHO65hXjhf_6k/s825/RM20201107_FOOD_057.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUR8UND0ZnBNTPWTHLKznyeu5DD0USW9qfrlTxI-9yrXKA9sgaZcC8JVmkRG_8PmBZBz0jnuH79GFz2ihox67wpamFs3M8YP2W4MEgQXbagdno2AAgN-oCAhV1mmbSKgZHO65hXjhf_6k/s16000/RM20201107_FOOD_057.jpg"></a></div><br><div class="separator" style="clear: both; text-align: center;"><br></div><br><div class="separator" style="clear: both; text-align: center;"><br></div><br><div class="separator" style="clear: both; text-align: center;">It's a simple and quick post today. It's starting to look a lot like a usual wet and cold winter here in Seattle. Hence it's time to cook up some comforting hearty soup. I love seeing all different variety of interesting looking squashes around this time of the year. I roasted butternut, acorn and red kuri squashes in the oven. I also roasted yams I had around. Yam adds more sweetness and the kids tend to like it better rather than just using squash for this soup. I also added huge chunk of ginger. I love ginger and I could add it in pretty much anything savory or sweet. Ginger is good for so many things including digestion, immune and inflammation. I usually buy a bulk of it, clean them, then puree/ground and freeze them in ice maker. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Speaking of digestion, I have been treated with stomach infection called H pylori and GERD recently and my tummy is a bit fragile. It's been rough when I eat solid food sometimes. This type of liquid food helps me with easier digestion. It's packed with vitamins and minerals as well. Everyone in the family seems to enjoy it as much as I do. If you have any soup recipe that you want to share, do let me know! I'll be making lots of soup like this for a while. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">My stress level is ultra high and my spirit needs extra cheers. I assume it's the same for many people. I'm trying to focus more on tranquilly. Try to keep calm, focus on positive things, appreciate what I have, being kind and apply that to cooking and what I eat as well. We are almost out of the woods. </div><div class="separator" style="clear: both; text-align: center;"><br></div><span></span><a href="http://www.bellabonito.com/2020/12/butternut-squash-soup-with-yam-and.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-51335795593208433032020-10-21T13:51:00.009-07:002020-10-23T10:39:49.823-07:00Gluten Free Almond Crust Pumpkin Pie with Kabocha <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XQu8txX-hW3ZraePATcygySDOlJH4b1eMe_euj0J77vWxcBvs5s0vqihYtgZ557sy0MGLvIr9DO6w9-mTdaufTl7AKbptUEYKXSxWG2TfVcOXf2vl8mGQewt1qTSU7PEdU7J_XFHM7c/s825/RM20201008_FOOD_097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XQu8txX-hW3ZraePATcygySDOlJH4b1eMe_euj0J77vWxcBvs5s0vqihYtgZ557sy0MGLvIr9DO6w9-mTdaufTl7AKbptUEYKXSxWG2TfVcOXf2vl8mGQewt1qTSU7PEdU7J_XFHM7c/s16000/RM20201008_FOOD_097.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Fall is my favorite season. It's colorful in a way that is calm and serene. It's slightly chilly in a way that makes you want to cuddle in your bed all day long. The air smells a bit like misty rain and the sun is often bright and warm (even in Seattle). It is also a great season for taking portrait photos with gorgeous lighting through clean misty air and bright orange/yellow background. And then, food. I have the biggest and healthiest appetite around this time of the year. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Seeing all these colorful, vibrant and funny looking pumpkins usually means Halloween fun. Every year, we go to a pumpkin patch, indulge some farm fresh refreshments and wonder around the corn maze as you also do. This will be the first year since we had kids that we'll have to skip it all. I'm not too wild about Halloween to be honest but it is a major bummer for the kids to miss out on the event. But we can still have fun in many ways. One of which, we can cook all kinds of our fall favorite dishes which are also comfort food, like this pumpkin pie. My family loves pumpkin pie. My favorite pie is definitely apple, but they prefer pumpkin pie. For this recipe, I used home made <i>kabocha</i> pumpkin puree for the pie. It is a Japanese pumpkin and that is what I grew up eating. It is more dense, sweet and has richer flavor than other varieties and it might even be tad bitter. <i>Kabocha</i> flavor in pie is usually too rich for my kids, so I add slightly more condensed milk and eggs than making it with canned puree to even out the richness. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Making my own puree isn't necessary of course but it is rewarding for sure. You can taste the earthiness and I do love the slightly dense, dark chocolaty flavor. I also tweeted the crust a bit and made it gluten free, which I do all the time when I made a pie. I used almond meal and coconut flour as well as coconut oil. This combination mades really nice and flaky crust. You won't miss butter or regular flour at all. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">My husband and I are also thinking about jumping into doing a week long quick cleanse soon. I'll be looking into some new exciting recipes for cleanse. If you have any recommendations for recipes, please send it in my way in the comment!</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9R2QBrvcukBxzTDRCVRdxYzUvyGOUT0jfDmyxNjSpVnf7mnqD9t_KRxQRqkhCzIyH2aYo11pUVZRYZHReKu2qMrGb1bJ-DS8idQxjy25ZN8DfWpZNyXRIAlvlgwf8zHDB4kVLaWfGoF0/s825/RM20201008_FOOD_078.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9R2QBrvcukBxzTDRCVRdxYzUvyGOUT0jfDmyxNjSpVnf7mnqD9t_KRxQRqkhCzIyH2aYo11pUVZRYZHReKu2qMrGb1bJ-DS8idQxjy25ZN8DfWpZNyXRIAlvlgwf8zHDB4kVLaWfGoF0/s16000/RM20201008_FOOD_078.jpg"></a></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK37iNtY-59ytY4bKv2IKRQD50QaDQqyXMtNt6W2K2sm_J9kD6TrwqXgy8TaJVgGewniJp0mgWWcJNkrvX-nZtBApnGSwQ3h6Y-v1unWT91F-l7PcEpfwZMymBnUEjwGaSkgizTyryuEo/s825/RM20201008_FOOD_163+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK37iNtY-59ytY4bKv2IKRQD50QaDQqyXMtNt6W2K2sm_J9kD6TrwqXgy8TaJVgGewniJp0mgWWcJNkrvX-nZtBApnGSwQ3h6Y-v1unWT91F-l7PcEpfwZMymBnUEjwGaSkgizTyryuEo/s16000/RM20201008_FOOD_163+copy.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><span></span><a href="http://www.bellabonito.com/2020/10/gluten-free-almond-crust-pumpkin-pie.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-31784543694376534602020-09-30T15:09:00.013-07:002020-10-01T13:37:29.309-07:00Lemon Meringue Tart<p></p><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-D0ebEskbOC3b8RRh2-M0bS1weyhaYDAd7GEogqNTWqenPQY_Y4TIE9wIp7jrSI-csB5_z7GUJkeNNMJMwIVcnDa0zX9X-MBzQnHvY_pC4BN7q0DDbrz9sIBUus9h3Q2PJwlRXl5WmE/s825/RM20200621_FOOD_023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-D0ebEskbOC3b8RRh2-M0bS1weyhaYDAd7GEogqNTWqenPQY_Y4TIE9wIp7jrSI-csB5_z7GUJkeNNMJMwIVcnDa0zX9X-MBzQnHvY_pC4BN7q0DDbrz9sIBUus9h3Q2PJwlRXl5WmE/s16000/RM20200621_FOOD_023.jpg"></a></div><br><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">My son turned 13 years old in March and he is officially a teenager! For some miraculous reason, he also grew about 5inches/15cm after he turned 13 in about 6 months... and....his voice seems to be flipping up and down. My baby boy is becoming a big boy for sure. Any parent who has gone through this experience must know my exact complexed feelings, loneliness, confusion, resentment, and excitement all at the same time. Truly bitter sweet. A bit like this lemon meringue tart.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">He doesn't have much of sweet teeth but his ultimate dessert, the favorite is lemon tart. Yes I made this about 6 months ago and took me this long to post it. That's because I accidentally deleted most of the photos. Tough time in many ways... I was in shock and horror to find out that I made that mistake. As a professional photographer, losing images is a sin. Happened to me only a few time in the past 20 years. But then I realized that shit happens. Look around. I need to give myself a little break. Don't beat myself up. It's a cake. I can make it and photograph it again. (It wasn't for a client!) People who are out there, tough on yourselves, do this more often. Let's relax. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Now I'll be honest, this was one of the most complicated dessert I have ever made. Hence why lose these particular images...!!! No, but I got to make it again and the second one turned out just as the first one. I'm not a trained baker and for a recipe like this. I needed one and thanks to <a href="https://sallysbakingaddiction.com/lemon-meringue-pie/" target="_blank">this excellent recipe and instruction</a> by Sally's Baking Addiction, I was saved. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">I've always baked my kids' birthday cakes every year. This one was easily one of the best out of the total of 24 birthday cakes I've made so far. It tasted amazing with all the lemon juice, creamy eggs and crunchy crust. It also looked pretty fun with burnt meringue. Follow Sally's steps and you'll find your way there too. My recipe is mostly same as hers, except I used coconut oil instead of vegetable shortening in the crust. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Happy baking!</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkNwcFV37aq8WfGKXDV-OLRpwvXJyFC2hi7eGRmLo2V7epEzcy_4DS-tjyMbVx0lrXgQuIDUpdoyOpFS2JFBbUoupWTIpFOTT2RAj0G0DN934LUWOIBk_IrXZ4Maj4LZcfPC72PFz3us/s825/RM20200621_FOOD_010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkNwcFV37aq8WfGKXDV-OLRpwvXJyFC2hi7eGRmLo2V7epEzcy_4DS-tjyMbVx0lrXgQuIDUpdoyOpFS2JFBbUoupWTIpFOTT2RAj0G0DN934LUWOIBk_IrXZ4Maj4LZcfPC72PFz3us/s16000/RM20200621_FOOD_010.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaIozZRwjyClxPL6SFuqSdGG19JMaYgqHihaTw8FeOcTngulxuxURVr20gg4IDLW7jnDwVpY6BwActi4uL8-5RJzXjopG5ewiPkR9KGtuCw6YVzvOmgO9RkEtd3tF3yxAY9zkTzQUjsw/s825/RM20200621_FOOD_057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaIozZRwjyClxPL6SFuqSdGG19JMaYgqHihaTw8FeOcTngulxuxURVr20gg4IDLW7jnDwVpY6BwActi4uL8-5RJzXjopG5ewiPkR9KGtuCw6YVzvOmgO9RkEtd3tF3yxAY9zkTzQUjsw/s16000/RM20200621_FOOD_057.jpg"></a></div><br><div class="separator" style="clear: both; text-align: center;"><br></div><span></span><a href="http://www.bellabonito.com/2020/09/lemon-meringue-tart.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-10227155892212701042020-06-08T14:01:00.001-07:002020-10-01T14:26:45.013-07:00Danish Loaf<div class="separator" style="clear: both; text-align: center;">
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During the last 2 months, I've watched a lot of cooking and food shows on Netflix. I caught up with watching many episodes from British Baking Show Master Class edition. This show has been the best instructional baking show I have ever seen, especially baking bread for me. I don't bake bread very often but I have read and watched many "how-to" articles and videos over the years about bread making or baking like everyone else, but the host Paul Hollywood's explanations in this show made it so much easier for me to get it right in so many ways. </div>
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For example, I never wanted to try making battery bread like this Danish, croissants or puff pastries since I know I'd most likely mess it up. But after watching Paul Hollywood making a danish loaf on the show and explains a few key points that I have never knew before, I was very comfortable with trying it out. </div>
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I want to point out one of the most important factor for successful baking - before I forget - is the <i>confidence</i>. Paul is a master baker and that comes with his confidence from years and years of baking, which makes "timing" part of his baking almost perfect. Most of us who aren't used to baking bread do not possess the skill of perfecting timing while bread making or baking. </div>
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Besides the timing resulting from experience, all these factors seem to be important; <i>measurement, texture and temperature.</i></div>
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Firstly measurement. One reason why I'm not a good baker is because I'm rather lazy with measuring ingredients. To be honest here. I'm more like Jamie Oliver, just throw things in based on my pure instinct and luckily it usually turns out fine for savory dishes. BUT in baking, this is dangerous. After watching the show, I finally invested in a cooking scale. I felt so idiotic for not investing in <a href="https://www.amazon.com/gp/product/B07KLQNRVB/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1" target="_blank">a 10-doller electric cooking scale </a>much sooner. A game changer! Should've bought one a looooong time go. Now I'm cooking more at home including bread, it's coming in real handy. If you don't have one, get one immediately. It saves you time and stress... and you'll most likely have much more successful cooking experiences if you own a cooking scale.</div>
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Secondly texture. I learned in one of the episodes that the texture of bread dough should be quit wet at first and you make it more solid by kneading the dough. My dough I made in the past using other people's recipes, often were much less wet than Paul demonstrated in the show and the results were often too hard or dry. So this makes sense. Like pasta, kneading patiently helps gluten to firm up dough. This is true with any dough made with flour. So this is definitely one of the most important things I leaned from the show.</div>
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Thirdly temperature. In most bread baking recipes with using instant yeast, it'd say to use warm or even hot water to activate the yeast faster. But Mr Hollywoood says to use room temperature water and just leave the dough proof longer to obtain better flavor. I paid attention to what he said here and practiced it when I made this danish and other bread. It works. Bread has stronger and better flavor. I really liked this tip. In the show, they have a fancy bread proofing compartment which most of us don't have in our kitchens. But the bottom line is it's better to proof the dough in a warm temperature. I sometimes leave it in my bathroom after we shower or in a sunny spot in our house. </div>
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After proofing the dough, the rest is relatively straight forward and easy. You carefully take air and air bubbles out, shape it and proof it again before baking on a baking tray. </div>
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For this recipe, I made a video for the fist time! My son is desperate to make some money to buy computer parts as a past of home schooling and I decided that I should use his help filming while I work on my recipe for the blog. I'm a photographer and never got into filming, but I do appreciate watching recipe videos, so here we go. This is an experiment for us and hopefully we get better quickly! You can watch it at the bottom of the photos before the recipe or <a href="https://youtu.be/VIx1WxKpF4c" target="_blank">click here</a> to watch the video on YouTube.</div>
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Hope someone here be inspired to try out this recipe using the tips I learned from Mr. Hollywood if you haven't known them already!</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/VIx1WxKpF4c/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/VIx1WxKpF4c?feature=player_embedded" width="320"></iframe></div>
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<a href="http://www.bellabonito.com/2020/06/danish-loaf.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-72874020724184348392020-05-08T14:45:00.002-07:002020-10-21T13:26:16.161-07:00Gluten Free Apple Custard Tart and Spring Blossoms<div class="separator" style="clear: both; text-align: center;">
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Like many of you, I cook, eat at home at least 3 times a day and go out for a long walk everyday now. I did bake before but nothing like I do now. I'm learning so much about baking and invested in some tools like torches and cooking scale to take my baking to the next level. Speaking of a scale... I should've bought it a long time ago! I have been baking cakes, cookies, tarts, bread, donuts, etc... Some of those things I made, I will post here. </div>
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Since I've found out that cooking/photographing/editing/writing for a post isn't working so well with me homeschooling the kids, I decided to incorporate my working process into a part of "homeschooling" experience for the kids. My daughter bakes to learn math and photograph for art. My son is leaning to film while I cook now. The kids seems to enjoy this type of homeschooling. I'm not sure how effective it is academically, but it sure is a creative way to learn.</div>
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Going for a walk during this time is really a blessing. I don't think I've noticed so many trees and flowers in my neighborhood before. There are so many apple, pear and cherry trees and they are all in full bloom and look amazing. We have a pear and huge apple trees in our backyard and they were in full bloom last week. </div>
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I also always wanted to make this apple tart with sliced apple pedals and the gorgeous flowers finally gave me an inspiration to try making it. The pedals look complicated to arrange but actually it was not. I used 2 medium size apples, removed the core first and sliced them about 3mm/0.11inch thin. Then I added some maple syrup, lemon juice, butter, apple slices in a bowl with a cover and microwaved it for about 3 minutes. It might take longer, but you just have to make sure that they are soft enough to curl. </div>
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For the custard, I mixed milk, sugar, corn starch, vanilla extract and eggs in a bowl. Mix it well and cook it in a sauce pan until it became thick. </div>
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For the crust, I used almond flour, coconut oil, butter, sugar, and egg. I blended them in the food processor until it combined and chill it in the refrigerator at least for an hour before I rolled it out and baked. </div>
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Tart can be a time consuming dessert to make but it is worth the effort. I had my daughter helping me with making rose pedals and she was very happy with the result and proud as I was! </div>
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We had made a few more things together that I want to share here in the near future. I'm also planning on making a quick video to post here with my son's help, which probably will take sometime for us to learn how to do. If you have any tips about filming while cooking, please let me know if the comments! I very much appreciate it! </div>
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<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WB3T2PlAfPzX6EysUYOfJDuwDqzq7Wru6Knf_rnWKUKTC5UKB5BpOjGABcr3Dv_jHw__wyizXZfnMV6iiH3WkTRP6XmseGUHbkqM1hISoAi0orSlKL4KoohxBu50osF7NKnHOoYJGjQ/s1600/RM20200423_FOOD_095.jpg","name":"Gluten Free Apple Custard Tart","prepTime":"PT1H","cookTime":"PT30M","totalTime":"PT1H30M","yield":"8\"x8\" Pan","author":{"@type":"Person","name":"Bella Bonito"},"video":null,"recipeIngredient":["1/2 stick of butter cold and cut in small chunks","3 tablespoons of coconut oil cold","1 cup of almond meal","1 cup of coconut flour","1/4 cup cane sugar","a pinch of salt","1 lemon, zested","1 egg","3 tablespoons ice water (to adjust)","1 cup of milk","2 eggs","1/3 cup of heavy cream","1/4 cup of sugar","2 table spoon of corn starch","1 teaspoon of vanilla extract","a pinch of salt","1 cup of milk","2 eggs","1/3 cup of heavy cream","1/4 cup of sugar","2 table spoon of corn starch","1 teaspoon of vanilla extract","a pinch of salt"],"recipeInstructions":["For crust, Combine all the ingredients together and blend them in the food processor until it forms a ball. If it's too dry, adjust the texture by adding ice water. Take the dough out, roll it out flat. Wrap it with a film and rest it in the refrigerator for about an hour.","For custard, mix eggs in a pan, then add milk, heavy cream, sugar, corn starch, vanilla extract, salt. Blend the mixture well together. Put the pan on the stove at medium low heat, stir the mixture for about 3-5 minutes until it becomes thick. Let the custard cool in a bowl.","Preheat the oven at 350ºF/180ºC","For apple pedal, take cores out of 2 apples and cut them each in half. Make sure that the skins stay on. Slice half the apple into 3mm/0.11 inch thick. Combine apple slices in a bowl with maple, syrup, butter, lemon juice cinnamon powder. Cover it with a plastic wrap or lid and microwave for 3. Check the apple slices to see if they are soft enough to bend. Be careful not to cook them too soft otherwise they will break. Cook more if they are too hard to bend.","Take the crust out of the refrigerator, and roll it out. Grease the pie mold with spray oil. This dough is crumply, so put the dough on top of the film, rolled it out big enough to cover the surface of the pie mold, then put the mold upside down onto the flattened dough. Carefully lift up the film under the dough onto the mold and turn them around. Form the crust dough to fit in the mold and pinch the top with fingers. Pinch dough with index finger and thumb and push in between the fingers with the other thumbs to make the triangle shapes around the top. Poke small hold with a folk at the bottom.","Bake it for 20-30 minutes in the oven.","Pour the custard in a baked crust. Take a couple of apple slices and wrap them together with the skin side up (like slices hugging each other) and put them on top of the custard. Take a few more slices and wrap/hug the slices around to make a rose shape. Repeat until the top is filled with rose flowers. Refrigerate before serving."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="3" data-ccmcardnum="8"><div class="ccm-wrapper" id="recipe" style="background-color: whitesmoke; border-color: rgb(90, 93, 96);"><div class="ccm-image"><img alt="Gluten Free Apple Custard Tart" draggable="false" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WB3T2PlAfPzX6EysUYOfJDuwDqzq7Wru6Knf_rnWKUKTC5UKB5BpOjGABcr3Dv_jHw__wyizXZfnMV6iiH3WkTRP6XmseGUHbkqM1hISoAi0orSlKL4KoohxBu50osF7NKnHOoYJGjQ/s1600/RM20200423_FOOD_095.jpg" title="Gluten Free Apple Custard Tart"></div><div class="ccm-btns-wrapper ccm-hide-on-print"><a class="ccm-printbutton" href="https://www.recipesgenerator.com/p/print.html?em=irpznzmzyv^^tnzro.xln&cardid=3&cardnum=8&cardnum=8" id="ccm-printbutton" onclick=" this.href = this.href + "&url=" + location.href;ccmpr(this);" style="background-color: #a6a6a6; background-position: initial initial; background-repeat: initial initial;" target="_blank">Print</a><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Gluten Free Apple Custard Tart</h3><div class="ccm-info"><div class="ccm-info-child"><div>Yield</div><span>8"x8" Pan</span></div><div class="ccm-info-child"><div>Author</div><span><span>Bella Bonito</span></span></div><div class="ccm-info-child"><div>Prep time</div><span>1 Hour</span></div><div class="ccm-info-child"><div>Cook time</div><span>30 Min</span></div><div class="ccm-info-child"><div>Total time</div><span>1 H & 30 M</span></div></div><div class="ccm-sections-wrapper"><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Crust</div><ul><li style="color: #5e5e5e;">1/2 stick of butter cold and cut in small chunks</li><li style="color: #5e5e5e;">3 tablespoons of coconut oil cold</li><li style="color: #5e5e5e;">1 cup of almond meal</li><li style="color: #5e5e5e;">1 cup of coconut flour</li><li style="color: #5e5e5e;">1/4 cup cane sugar</li><li style="color: #5e5e5e;">a pinch of salt</li><li style="color: #5e5e5e;">1 lemon, zested</li><li style="color: #5e5e5e;">1 egg</li><li style="color: #5e5e5e;">3 tablespoons ice water (to adjust)</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Custard</div><ul><li style="color: #5e5e5e;">1 cup of milk</li><li style="color: #5e5e5e;">2 eggs</li><li style="color: #5e5e5e;">1/3 cup of heavy cream</li><li style="color: #5e5e5e;">1/4 cup of sugar</li><li style="color: #5e5e5e;">2 table spoon of corn starch</li><li style="color: #5e5e5e;">1 teaspoon of vanilla extract</li><li style="color: #5e5e5e;">a pinch of salt</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Apple Topping</div><ul><li style="color: #5e5e5e;">1 cup of milk</li><li style="color: #5e5e5e;">2 eggs</li><li style="color: #5e5e5e;">1/3 cup of heavy cream</li><li style="color: #5e5e5e;">1/4 cup of sugar</li><li style="color: #5e5e5e;">2 table spoon of corn starch</li><li style="color: #5e5e5e;">1 teaspoon of vanilla extract</li><li style="color: #5e5e5e;">a pinch of salt</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol><li style="color: #5e5e5e;">For crust, Combine all the ingredients together and blend them in the food processor until it forms a ball. If it's too dry, adjust the texture by adding ice water. Take the dough out, roll it out flat. Wrap it with a film and rest it in the refrigerator for about an hour.</li><li style="color: #5e5e5e;">For custard, mix eggs in a pan, then add milk, heavy cream, sugar, corn starch, vanilla extract, salt. Blend the mixture well together. Put the pan on the stove at medium low heat, stir the mixture for about 3-5 minutes until it becomes thick. Let the custard cool in a bowl.</li><li style="color: #5e5e5e;">Preheat the oven at 350ºF/180ºC</li><li style="color: #5e5e5e;">For apple pedal, take cores out of 2 apples and cut them each in half. Make sure that the skins stay on. Slice half the apple into 3mm/0.11 inch thick. Combine apple slices in a bowl with maple, syrup, butter, lemon juice cinnamon powder. Cover it with a plastic wrap or lid and microwave for 3. Check the apple slices to see if they are soft enough to bend. Be careful not to cook them too soft otherwise they will break. Cook more if they are too hard to bend.</li><li style="color: #5e5e5e;">Take the crust out of the refrigerator, and roll it out. Grease the pie mold with spray oil. This dough is crumply, so put the dough on top of the film, rolled it out big enough to cover the surface of the pie mold, then put the mold upside down onto the flattened dough. Carefully lift up the film under the dough onto the mold and turn them around. Form the crust dough to fit in the mold and pinch the top with fingers. Pinch dough with index finger and thumb and push in between the fingers with the other thumbs to make the triangle shapes around the top. Poke small hold with a folk at the bottom.</li><li style="color: #5e5e5e;">Bake it for 20-30 minutes in the oven.</li><li style="color: #5e5e5e;">Pour the custard in a baked crust. Take a couple of apple slices and wrap them together with the skin side up (like slices hugging each other) and put them on top of the custard. Take a few more slices and wrap/hug the slices around to make a rose shape. Repeat until the top is filled with rose flowers. Refrigerate before serving.</li></ol></div></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 5px;font-size: 14px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555;text-decoration: none;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700; 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<a href="http://www.bellabonito.com/2020/05/gluten-free-apple-custard-tart-and.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-57565279911280254192020-04-22T16:09:00.004-07:002020-10-05T13:14:13.471-07:00Spring Pear Tart Tatin and I am Back!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4j6mvp2O5w4H1Sti_xlk8bhEMrFVXGr9VM4zQGP7vXMuyDyFGNXmaD6nsrnuZfAastlEp35Epc4J-s-xvXIoXiq5L3i9Z2BpOcexsVjSTxduLXqWJdyQsL6ywANZOYtjETqFruRg1yM/s1600/RM20200328_FOOD_041.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pear tatin" border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4j6mvp2O5w4H1Sti_xlk8bhEMrFVXGr9VM4zQGP7vXMuyDyFGNXmaD6nsrnuZfAastlEp35Epc4J-s-xvXIoXiq5L3i9Z2BpOcexsVjSTxduLXqWJdyQsL6ywANZOYtjETqFruRg1yM/s1600/RM20200328_FOOD_041.jpg"></a></div>
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I can't believe that it has been a year since the past post! So much has happened in the past year... good and bad. But now all is well... except the C word. I foolishly did not predict anything like the current situation was going to happen in my life time. Neither anyone around me I'm sure. I had a rough past year with my health and already have decided not to take my life for granted. But now, that's even more true in so many ways. </div>
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We had planned to go to Paris and Venice during the Spring break and I had done tons of research where to go and EAT. Although we have to wait uncertain period of time, I look forward to rebook our trip and do all the things on my list. If you have any suggestions for my future trip in Paris and Venice, please do let me know in the comment below, Instagram or email. Meanwhile, I wish you and your loved ones are safe and stay safe.</div>
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As I mentioned, I had a rough year with my health. We bought a new house, which triggered a huge stressed on me with a few issues we had, which triggered high blood pressure situation. I've never had a high blood pressure problem before. I also developed what it turned into a -year-long arm and shoulder injuries due to playing too much tennis. I'm sure high blood pressure didn't help anything there. I started to see physical therapist and acupuncturist for 6 months. I still have minor pains around my arms, but I'm way better than a few months ago. </div>
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This experience changed my diet for sure. I started to take fruits and vegetables that are good for blood pressure and for my body in general like kale, beets, spinach, lemon, ginger... food like them. Then I started to drink celery juice with my husband who had different health concerns. He has had celery juice for 6 months by the last summer when I was starting to have problems and swore that celery juice would help me feel better. How he came to this conclusion is hugely based on <a href="https://www.medicalmedium.com/" target="_blank">this person and his book</a>. I'm not promoting it or anything, but my husband connived me to try it anyway and now I've been drinking celery juice for over 6 months. I don't like the taste and it's rather costly, but I do believe any disease - especially the mysterious ones that we don't know where it came from - can improve by simply putting better nutrition in our bodies. </div>
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I am honestly not sure if celery juice directly healed or healing my health but I still drinking it every morning because I think my husband is onto something. He does have more hair on his head where it used to be a lot thinner. It's something. </div>
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<span style="color: #666666; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSkeYGjVxplhItm4gUYi7JvXD0LFgKOQ7zriv3gfGW80RLIeoRQjBbPJncbR5ZLc0-7Hpi488BBWNdQXKmCrqJ8SpOINSCoZNWtif-2O29QafrrM-ZpkzYk7eDI5HCEH35l0M0n6ouYU/s1600/RM20200328_FOOD_032.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSkeYGjVxplhItm4gUYi7JvXD0LFgKOQ7zriv3gfGW80RLIeoRQjBbPJncbR5ZLc0-7Hpi488BBWNdQXKmCrqJ8SpOINSCoZNWtif-2O29QafrrM-ZpkzYk7eDI5HCEH35l0M0n6ouYU/s1600/RM20200328_FOOD_032.jpg"></a></span></div>
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Now the pear tatin! Since the lock down, I have been cooking variety of things waaaay more than usual. We stocked up produces and our food items to go to last for a few weeks, so I have lots of options for what to make. Pear is one of the food items we like to have around the house. According to the same person who wrote about celery juice, also claims that pear is a super food. Here's a quotation about it from his article;</div>
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<span face=""open sans" , sans-serif" style="background-color: white; text-align: justify;"><span style="color: #666666;">"For pancreas protection and stress assistance, we must turn to the pear. This neglected fruit helps rejuvenate this neglected and overtaxed gland, alleviating pancreatitis and helping to prevent pancreatic cancer. Pears are also amazing for other aspects of digestion. They act as an antispasmodic; help to soothe the linings of the stomach and intestinal tract; feed beneficial bacteria; starve and kill unproductive bacteria, parasites, and fungus; raise hydrochloric acid in the stomach; help prevent intestinal and stomach cancers; and reduce the bad acids produced by mucus and pathogens such as H. pylori. They also restore linings in the gut that have become damaged and calloused from bacteria."</span></span></div>
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If you are interested in the full article, here's <a href="https://www.medicalmedium.com/blog/healing-powers-of-pears" target="_blank">link</a>.</div>
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I also never looked at pear as a super food to heal our health, but it is very tasty and I love them. My daughter and I watch <i>British Baking Show</i> a lot nowadays and we have been making a list for baking and also trying to incorporate into her math exercise during homeschooling. This tatin is our first one on the list. Next one will be some sort of a strawberry cake. <br>
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Happy baking and let's stay safe!!! </div>
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</div><a href="http://www.bellabonito.com/2020/04/spring-pear-tatin-and-i-am-back.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-71637858574111302912018-06-15T12:27:00.003-07:002020-10-05T13:20:23.196-07:00Home Made Farm Fresh Strawberry Jam and Happy Father's Day<div class="separator" style="clear: both; text-align: center;">
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One Sunday morning, for some reason I had an impromptu idea to go and pick strawberries. I'm not sure whey I thought about it since we haven't done it for a few years and I wasn't thinking about strawberries at all. But hey it was a great idea and I ended up producing a lot of fun photos at the end. Oh and the amazing jam. Strawberry jam is my favorite jam of all the jams.</div>
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We do a fair amount of harvesting activities thanks to the amazing environment around Pacific Northwest. But we haven't been to pick strawberries for a few years. The weather here around Puget Sound area is indecisive to say the least. One moment sunny sunshine, then shower, then stormy wind and sunshine again repeatedly all in one day. Anyway it was cold and windy when we went to the strawberry farm, but that meant less people and more berries for us. We went to a new location that we have never been and smaller farm called <a href="http://www.baileyveg.com/" target="_blank">Bailey Farm</a> in Snohomish, WA. </div>
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The cold weather at the small farm made our picking experience very cozy. almost intimate and authentic farm experience. The kids are getting older but still had so much fun munching on strawberries and running around the farm. We actually paid attention to the strawberries by looking at the shapes, smelling them, eating them and my daughter even found one shaped like ❤️! Couldn't be sweeter.</div>
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As the kids get older, we realize that life is becoming more about tackling tasks and getting things done, rather than taking time off to go out and do something impromptu. The kids are more into playing with friends than us. My son almost complained about the picking, calling it "the work". let them complain. I still call the decision EVERY TIME in the end because I know better and I knew he'd have fun.</div>
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Strawberries we picked were very small and very fragrant. But slightly over ripped because they were sweeter. So I decided to make them into jam to preserve. The berries already had an intense red colors because they were ripe and must be the specie. It became almost like velvet color after being cooked into jam. The flavor of the jam is amazing. Smell in the house was insane. I really wish I could transfer the smell. </div>
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I know we have enough jam for the rest of the year, but I'm tempted to go back again and make more jam. If you have a busy lifestyle and under some stress and need a chill time (and you live close enough to a strawberry patch), I recommend to go and pick your own strawberries and make some jam. It's the easiest thing you can do to calm yourself and treat yourself.</div>
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We all could use some chill time and good home made jars of jam. </div>
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Happy Father's Day weekend to you all. </div>
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<a href="http://www.bellabonito.com/2018/06/amazing-farm-fresh-strawberry-jam.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-45990817570506456422018-05-15T10:02:00.003-07:002020-10-05T13:23:18.203-07:00Gluten Free Chocolate Chip Banana Bread<div class="separator" style="clear: both; text-align: center;">
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Here's a quick post with this gluten free banana bread. I have lots of bananas laying around in my kitchen, hence they end up being turned into delicious bread like this. It's great for a quick snack or breakfast and it is darn healthy. This one is in fact the redemption of my recent tendency.</div>
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I admit as the kids get older, I'm not as strict when it comes to junk food aka. treats as before. I find myself more and more allowing them to have junk foods that I didn't allow before... like certain chips and sodas like slashes and cheetos. Now they are older, they ask for those unhealthy but super fun food and I want to give that pleasure to them it even if I'm not so sure about it. </div>
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So here I am making this super duper healthy treat to calm myself down about the dilemma. I made this banana bread with loads of nutritious stuff like chia seeds, sweet potato flour, coconut flour, and coconut oil. It's very moist and fluffy at the same time. Thankfully the kids loved it especially with chocolate chips and it was gone in a second. Can't go wrong with the combination of chocolate and banana. I will probably give them junky treats here and there like I do with myself, but not too often! </div>
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<a href="http://www.bellabonito.com/2018/05/gluten-free-banana-bread.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com5tag:blogger.com,1999:blog-8779215133861410294.post-6001642729173320502018-04-10T16:09:00.001-07:002018-04-10T16:17:22.510-07:00Puff Creme aka Choux à la Crème<div class="separator" style="clear: both; text-align: center;">
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Cream puffs were one of my favorite desserts growing up in Japan. French pastries are very common and pretty good in Japan and they are called Choux Creme (shoe-cree-mu). </div>
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I don't often make this because the amount of eggs I have to use sometimes put me off a little bit, but once in a while it's a great teat to make. I made it finally because my kids kept requesting it. </div>
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Choux/puffs look like a complicated thing to make because dough have to puff up with space in the middle, but it's really easy if you follow the steps correctly. You just melt a stick of butter in a pan, combine it with flour and stir until it doesn't stick on the pan anymore with low heat. Then blend the dough mixture with eggs in the food processor. That's it! </div>
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Cream puffs I find here in the States are often filled with whipped cream, but I like mine with custard cream. Custard is also very easy to make, just have to be cautious while staring over the heat to make it smooth.</div>
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<a href="http://www.bellabonito.com/2018/04/puff-creme-aka-choux-la-creme.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-25520171316763783462018-01-16T12:14:00.001-08:002018-01-17T09:21:38.788-08:00Ricotta Orange Almond Coffee Cake (Gluten Free)<div style="text-align: center;">
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I am happy to say that the holidays are over now and time to move on. It's been a while since I am alone at home with silence. I love my family of course, but I neglect to pay attention to my alone time during their school breaks and forget how important it is to take my own time. </div>
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Today I sit and write alone in my office about this cake I made when I was alone at home the very last time, which was about 3 weeks ago. This is a very easy cake to make and took only for about an hour to make. I occasionally buy <i>ricotta cheese</i> and it's mostly for baking. I love its moist texture and slight cheesy flavor in my pancakes or any citrusy cakes. I often use <i>almond meal and coconut oil</i> together when I bake. My kids are not big on cakes, but they did love this coffee cake and couldn't get enough of it! </div>
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I haven't eaten anything today and it's almost noon. I have now very hungry and wish that I could eat a slice right now. I'll finish up writing a recipe now and get a plate of something quick to eat and probably will make something delicious for the next post. Hunger truly is the inspiration for making something yummy. </div>
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<a href="http://www.bellabonito.com/2018/01/ricotta-orange-almond-coffee-cake.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com2tag:blogger.com,1999:blog-8779215133861410294.post-49854131930440284682017-11-13T13:34:00.001-08:002018-01-08T13:44:15.961-08:00Japanese Style Cheese Cake<div class="separator" style="clear: both; text-align: center;">
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This <i><b>cheese cake</b></i>
is my favorite of all time. French or German style cakes I grew up eating are very popular in Japan. My dad would bring a box full of assorted cakes after he came home from his trips or we would buy them for any special occasions. This is the one that I always picked. <br>
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It's like soufflée but still has that dense moist feeling of the cheese cake. I love this one maybe because I'm not a big fun of sweets and especially heavy sweets. </div>
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It's a bit of work to be honest, so I don't make it very often. But that's also what makes this cake extra special. My son loves it almost like I do. </div>
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As you can see, I did burn the top a bit, so be careful! I'll have a piece of aluminum foil ready in case next time.</div>
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If you are like me, not a huge fan of heavy cakes, this one will be your favorite too. If you ever had this kind of cheese cake, give it a try. It's worth it.</div>
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<a href="http://www.bellabonito.com/2017/11/japanese-style-cheese-cake.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-49313823819870551162017-09-20T11:41:00.002-07:002018-01-08T13:25:30.024-08:00Panna Cotta with Granola and Summer Berries<div class="separator" style="clear: both; text-align: center;">
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It's a crazy world. I start my day like many of you out there by reading the news. It's too much. But it's important to be informed about what's going on. Feeling troubled... But now I'm turning on the music and writing this post instead! It's a long day ahead.</div>
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The summer has left us here in Seattle and it's full on Fall. It even felt like Fall even left us straight into Winter land yesterday. I like fall. It was my favorite season before I had my kids. Now the summer is my favorite because Vitamin D is important. I'm not even joking. If you don't know or care much about Vitamin D, you should look it up. Anyway I DO miss summer VERY MUCH because from now on, we'll be having lots of gray skies and rains and people start acting more depressed and annoyed everywhere around the city. But we make it through every year somehow. </div>
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I made this Yogurt Mousse in the middle of the summer before I left to Japan. I want to post here more often but the life gets in the way or I just need to be more disciplined. </div>
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This summer was a good year for currants. I bought these beauties - red/white/black currants and goose berries - at my usual grocery store. These berries are mesmerizing and tasty. I love eating them fresh with something else like yogurt or ice cream. </div>
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I was just going to eat them for my breakfast one day, but I was inspired by the sun and beautiful berries that I made this for dessert for the kids. Granola looks a bit too simple now that I'm starting at the photos, but it was really tasty. </div>
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Creating something pretty like this is truly my way of relaxation. Food photography has always been a great way to relax and get high from being creative for me even when I was a small kid. Forget about troubling things for a moment and look at the bright and beautiful side of the world that we can all create. </div>
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<a href="http://www.bellabonito.com/2017/09/panna-cotta-with-granola-and-summer.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0Seattle, WA, USA47.6062095 -122.332070847.2636695 -122.9775178 47.9487495 -121.68662379999999tag:blogger.com,1999:blog-8779215133861410294.post-48303162544706898122017-07-06T10:50:00.003-07:002018-01-08T13:46:54.184-08:00Crunchy Fennel Heirloom Tomato Nectarine Salad with Prawn <div class="separator" style="clear: both; text-align: center;">
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It's finally starting to feel like we are actually having the summer now. My garden isn't producing much yet since the late start of the summer, but I'm coming up with more fun ideas for salad recipes.</div>
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I made this one last weekend to bring it to the July 4th BBQ party. I love BBQ, but it can get heavy at times and it's good to have something fresh and light on the side. </div>
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I love the combination of fennel, unripened heirloom tomatoes, nectarine, grapes with lots of herbs like mint, Italian parsley, fennel leaves. You can pretty much put anything that aren't too mushy or sweet so that it's crunchy and that's the key to this salad. </div>
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For this salad, I made a simple dressing with lime juice, orange juice, olive oil, dijon mustard with a bit of honey, salt and pepper. </div>
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A perfect summer salad. </div>
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<a href="http://www.bellabonito.com/2017/07/crunchy-fennel-heirloom-tomato.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-5945353160780219802017-06-14T13:01:00.005-07:002018-01-08T13:45:40.702-08:00Vongole and Clam Digging at Lopez Island<div class="separator" style="clear: both; text-align: center;">
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We go clam digging a few times a year, usually when we go camping. Camping is truly one of the great things about living in Pacific Northwest. There are many great sites to choose from and only a couple of hours of driving can get us to pretty amazing places. </div>
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<a href="https://www.visitsanjuans.com/about-the-islands/lopez-island" target="_blank">Lopez Island</a> in San Juan Islands is definitely one of our favorite places to camp. We were there only for one night stay last weekend, but we maximized our time for clam digging and chilling at the beach. </div>
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I'm nostalgic about doing things I enjoyed doing as a kid with my kids. I grew up in a countryside and I make sure that my kids get enough nature time. I used to go clamming during the summers as a child back in Japan <a href="http://www.bellabonito.com/2012/09/voyage-home-tribute-to-land-of-bonito.html" target="_blank">where I grew up</a>. It's a great activity with the kids and we get to eat fresh clam! </div>
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I found myself lost in digging and the kids doing something else after about an hour of digging - as usual. We got about 50 medium-size varnish clams, enough for making a variety of dishes. </div>
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I usually eat clams or any selfish steamed or in miso soup. I made Vongole this time. If you are not familiar with <a href="http://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-vongole/" target="_blank">Vongole</a>, it is a pasta dish usually made with small clams, garlic, white wine and spaghetti. Delicious and always look rustic and I just love it. </div>
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Feel free to comment and let me know if you have any recommendation for a dish to make with clams ; )</div>
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*<a href="http://www.wikihow.com/Clean-Clams" target="_blank">Cleaning clam</a> is a bit of work but easy. It is important to do before consuming for sure. </div>
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<a href="http://www.bellabonito.com/2017/06/clam-digging.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-18629158077558327262017-05-23T12:35:00.001-07:002024-01-25T08:54:55.762-08:00Power Snack: Date Chestnut Bar <div class="separator" style="clear: both; text-align: center;">
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I was organizing the pantry the other day and found a few Spanish products that I photographed for <a href="http://www.culinarycollective.com/products/" target="_blank">t</a><a href="http://www.culinarycollective.com/products/" target="_blank">his company</a> last year including chestnut, Marcona almond and <a href="http://www.huffingtonpost.com/marisa-churchill/the-chocolate-of-spain_b_6020232.html" target="_blank">chocolate from Spain</a>. All the great stuff that I didn't know what to do with yet. </div>
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I've never bought dates before to ne honest. Date is an unfamiliar food for me. But for some reason, I happened to buy a pack out of curiosity the other day. </div>
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So... I had dates, chestnuts and almonds that I wasn't sure what to do and then bum! </div>
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HOMEMADE POWER BARS! </div>
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I buy those fruity bars and granola bars for kids' snacks. Not to name any brand, but I often think most of the kids' bars sold are still way too sweet. Making bars like these are often very easy. I just have to remind myself to do it more often. And you can mix and match any ingredient. Great for cleaning out the clattered pantry.</div>
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You just basically have to chop everything up and mix them all together. Just take out the chocolate if you want to make it vegan or use <a href="https://minimalistbaker.com/easy-vegan-chocolate/" target="_blank">vegan chocolate</a>. </div>
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<div class="separator" style="clear: both; text-align: center;">This is one of those things great for the kids to make as well. I'll let my kids make the next batch for sure. My kids enjoy cooking but lately they are too busy with school and after school activities to get in the kitchen with me. I'm so looking forward to cooking more together and teach them new things to make during the summer break. </div>
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<a href="http://www.bellabonito.com/2017/05/power-snack-date-chestnut-bar.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com1tag:blogger.com,1999:blog-8779215133861410294.post-30919037301969901892017-02-14T11:15:00.002-08:002018-01-08T13:48:50.773-08:00Pear and Beet Tatin Salad and Happy Valentine's Day<div class="separator" style="clear: both; text-align: center;">
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Here is a quick post. Happy Valentine's Day and wish everyone is even more focused on love today than irritating politics. Speaking for myself here. </div>
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I'm sure there are many posts with more romantic themed food. I've made two dozens of lemon cupcakes that I was tempted to post. But I decided to go for something different here. And I wanted to continue posting things I ate during detoxing and this dish was one of the favorites. If you need a quick fun dish today for a special meal, this could be a great one for you.</div>
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This salad is always well received for any type of gatherings or dinners because it's simple, beautiful and tasty. Straight forward and anyone can make it. I roasted beets and pickled them with lemon juice, agave syrup and apple cider vinegar which is great for detoxing. Beets were pickled in the fridge over night and sliced thinly about 1/4" thick. I used Asian pears and sliced them thinly. </div>
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To finish just drizzle lemon juice, extra virgin olive oil. Sprinkle some salt and pepper. Garnish it with baby greens and pomegranate seeds. </div>
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Enjoy clean food and Have a Happy Valentine's Day everyone!</div>
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<a href="http://www.bellabonito.com/2017/02/pear-and-beet-tatin-salad-and-happy.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com1tag:blogger.com,1999:blog-8779215133861410294.post-2294241377637984882017-01-27T14:41:00.001-08:002018-01-08T13:50:09.118-08:00Carrot Tomato Ginger Soup: Cleanse Week 1<div class="separator" style="clear: both; text-align: center;">
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The holidays are over. The good times seem to be over. The world around us seems to have turned upside down to say in the mildest way possible. It's been rough emotionally. The kids and I made a sign the night before and we went to the Womxn's March in Seattle. It was comforting and inspiring to be around all those people. I did struggle a little to explain to the kids about some of the signs or the hats looked like abalone shellfish when they asked what they are supposed to mean. It was all educational and empowering. There were literally all kinds of human beings at the march in terms of race, gender, age, etc... It felt like the celebration of United Humans! </div>
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I'd like to stay positive. Stay positive, calm, hopeful. Most of all, stay healthy to be on the top of things. It is our annual routine now that we go on a week cleanse after the holidays because we simply eat too decadently between Thanksgiving and the New Years. I consumed all kinds of goodies like cakes, meat, wine, cookies, mochi - everything I crave all the time and by the end of the New Years, </div>
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When we cleanse, my cooking improves quit a bit because I am more conscious and curious about what to eat. I don't just cook to feed the family. I loved that I came up with creative healthy stuff all the time. I will post some of them here the ones I think I should share with the rest of the world. </div>
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This carrot tomato ginger soup was one of my family favorites. It's healthy and also filling. Not a very original soup, but my family loved it. Soup is also great for kids's lunch at school. A big time and quilt saver when I pack their lunch in the morning. I added different things for topping or on the side like greens, avocado and nuts so that we didn't get bored with eating it throughout the cleanse week. </div>
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The secret ingredient here is miso. I made a batch of miso last year. I haven't posted it here yet but it's easy and way better and much less expensive than buying it at stores. I'll post other recipes with my miso soon. I also topped the soup with finely grated ginger. I usually only put it in soup when it's cooking, but this way you get more kick too. I also topped it with the generous amount of cracked black pepper. I read <a href="https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-black-pepper.html" target="_blank">here</a> that black pepper is also good for digestion. Never knew it before. This recipe is highly recommended because it's super easy to make and concentrated with all kinds of positive stuff to keep you healthy and going!!! </div>
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<a href="http://www.bellabonito.com/2017/01/the-holidays-are-over.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com1tag:blogger.com,1999:blog-8779215133861410294.post-75140093384202085672017-01-10T14:30:00.001-08:002018-01-08T13:51:41.312-08:00Happy 2017 and Wagashi Delight<div class="separator" style="clear: both; text-align: center;">
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Hope you all had a great holiday and the start of the new year 2017. We celebrated the new year's day over these delightful little treats called <i>wagashi, </i>which was very special. <i>Wagashi </i>is translated as Japanese confectionary. It is the traditional sweets and usually served with mattcha tea at Japanese tea ceremonies. It is not a typical new year's food to eat, but I happened to find some when we visited <i><a href="http://www.tsubakishrine.com/" target="_blank">Tsubaki Shrine</a></i>, a Japanese <i>Shintou</i> Shrine in Granite Falls, Washington, about an hour drive north from Seattle. These <i>wagashi </i>sweets are from<i> <a href="http://tokaragashi.com/" target="_blank">Tokara</a></i> located in Phinney neighborhood in Seattle. This truly makes me feel like we have everything here. </div>
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They are so delicate and light. It's mostly made of <a href="https://en.wikipedia.org/wiki/Adzuki_bean" target="_blank"><i>azuki</i> beans</a>, white beans and sugar. These confectionaries are dairy free or vegan as many of traditional Japanese foods tend to be. <i>Wagashi</i> isn't usually something people make at home in Japan, just like <i><a href="http://www.diffen.com/difference/Nigiri_vs_Sashimi" target="_blank">nigiri sushi</a></i>. People in Japan buy them from the specialists. I can see the deep thoughts, care and passion put into these <i>wagashi</i> and we all appreciated every bite of it. I made some tea grown near my hometown that my mom sent us. We had our little tea party and it was so perfect and so peaceful. </div>
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Speaking of <a href="https://en.wikipedia.org/wiki/Japanese_tea_ceremony" target="_blank">tea ceremony</a>, I've never gotten into it before. But it is a nice thought to have a Japanese style tea party rather than ceremony at home once in a while and meditate. We all need to calm the heck down over a nice cup of tea with a mesmerizing piece of confectionary I say.</div>
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<span style="text-align: center;">The New Year's Days are probably the biggest holiday in Japan. There are rituals and traditions that most people still follow which might not be the cases anymore for many other traditional holidays. It's a big deal. People go to shrines around midnight and eat traditional new year's food called </span><i style="text-align: center;">Osechi. </i><span style="text-align: center;"> If you are planning on visiting Japan, I recommend around the New Year's. It is something very interesting to experience if you are more interested in tradition side of Japanese culture.</span><br />
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Here are some the photos from the snowy dreamy first day of 2017. Wishing you all the rocking happy new year no matter what obstacles might come on our way!!</div>
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We are lucky to live relatively close to the actual Shrine and share my culture my kids. We don't go there every year, but this year I felt like it's a good thing to do. </div>
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Wishing you all a smashing new year and hope for the best no matter how shitty things might seem at times! </div>
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<br />Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-64769200478729966382016-12-08T13:34:00.003-08:002018-01-08T13:58:48.504-08:00Mother and Daughter Trip in New York!<div class="separator" style="clear: both; text-align: center;">
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I took my daughter, Cassis with me to New York for a week after Halloween. This was our first girls' only trip and it was priceless. I had a impromptu notion to go to New York. I was going to go alone at first but then the thought of walking around the city, watch a broadway show and stopping at coffee shops with her seemed irresistible. </div>
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We usually travel as a whole family, but now the kids are a bit older and it feels like they are growing up even faster. It is a good thing to spend some time alone with each kid, which I don't do very often. We talk to one another without interruption or destruction - usually fighting with her brother or wining - during the trip and it was nice! We just walked around the city, stopped at playgrounds, bakeries, monuments and did pretty much whatever we wanted for 6 days. Total freedom from everything. New York is a good place to just jump in without planning ahead too much. It's so easy to come across so many interesting places, people, restaurants, streets, arts, everything. I definitely loved not have to worry about my car and just hop on the trains like I used to do when I lived in Osaka, Japan. I am a city person. I feel more comfortable surrounded by noise, lights and strangers walking around everywhere than quiet suburban streets. </div>
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But I was a bit nervous about taking subways with her since I knew I might be distracted by street photo opportunities. But I guess I was paranoid enough to keep her tightly close to me all the time. Also what surprised me the most was how friendly and kinds everyone was. I don't remember that when I was in town the last time. Maybe because I was with my daughter? Everywhere we went, we chatted with locals and some people went out of their ways to be kind to us. People almost always tried to give us seats in trains. This actually was one of the highlights of our trip. </div>
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I most likely avoid towers, monuments and touristic places that you have to pay a lot of money and stand in long lines. It's not for me. But this trip was exceptional because of Cassis. This was her first time in New York and I wanted to take her to historical places. She often wanted to go inside or near the buildings. We took Staten Island Ferry, which took us to a roundtrip ride around the Statue of Liberty. Though it doesn't stop at the Statue, you can still see it close enough and it's a nice short free ride. I told her that the building on the other island is where her grandpa, her dad's dad, arrived from Norway 50 years ago to live in America. She was really disappointed that we didn't stop at the Statue. Shortly after we were passing by Empire State Buidling. I was telling her, "Do you remember the movie ELF? You love that movie! Remember the Elf's mean dad? He works inside this building in the movie! Ok, let's move on now." She didn't want to move on. She wanted to go inside. Then I ended up feeling guilty for all the things I told her she can't do. We went in, stood in line and saw the whole city in the big wind. It was worth it! For her!</div>
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I needed this quiet but inspirational trip to catch up and breath a little bit. The family vacation is of course fun and important but I usually end up worrying about taking care of the family and the kids do start fighting which is not relaxing at times. It was one of my best vacations ever and I'm thankful that I got a little time off from my daily routine. Now I'm back refreshed than ever and already daydreaming my next trip... Actually I would go right back to NY and head to Brooklyn since I didn't get to explore there much this time. </div>
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I'll list the sites I used to plan this trip if anyone is thinking about having a similar trip. I spent most of the planning on flight and accommodation. I did notice that the prices change and rates go higher as I spent more time to look around and visit the sites too often. If this happens to you, you can erase the browser history (Safari) by clicking the tab Develop < Empty Cache in Safari (clicking clear history won't really erase the history from the browser).</div>
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<u><b>Flight:</b> </u></div>
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Delta Website. It is waaay better than other airlines for the prices. I love how they stepped up to improve services, and the fares are reasonable.</div>
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<u><b>Accommodation:</b> </u></div>
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<a href="https://www.expedia.com/New-York-Hotels-INNSIDE-New-York-NoMad.h12627948.Hotel-Information" target="_blank">Expedia</a>, <a href="https://www.tripadvisor.com/Hotel_Review-g60763-d122015-Reviews-HGU_New_York-New_York_City_New_York.html" target="_blank">TripAdvisor</a>, <a href="https://www.airbnb.com/rooms/10709205" target="_blank">Airbnb</a> (we stayed at an Airbnb House, HGU Hotel, Hotel INNSIDE).</div>
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<u><b>Places we visited</b>: </u></div>
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1. Empire State Building (forced to go in by my daughter, otherwise...)</div>
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2. Alice in Wonderland Statue in Central Park</div>
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3. Carousal in Central Park (also playground)</div>
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4. New York Library (chess!)</div>
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5. Broadway (<i><u>Matilda</u></i> highly recommended with kids)</div>
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6. High Line</div>
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7. Staten Island Ferry</div>
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8. Brooklyn Bridge (night time recommended)</div>
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9. DUMBO</div>
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10. Washington Square</div>
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11. Madison Square (playground)</div>
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12. Grinich Village</div>
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<b><u>Places we stopped for food, drinks and souvenirs: </u></b></div>
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1. Birch Coffee</div>
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2. Buchon Bakery</div>
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3. Chelsea Market (souvenir)</div>
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4. Eataly (Italian and souvenir)</div>
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5. Shake Shack (burger)</div>
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6. Her Name is Hen (Korean)</div>
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7. Maison Kayser (pastries)</div>
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8. Ippudo (ramen)</div>
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9. A Little Taste (coffee)</div>
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10. $.99 Pizza (must)</div>
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You can also see some photos on my <a href="https://www.instagram.com/rikafoto/?hl=en" target="_blank">Instagram</a> feeds. </div>
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Empire Tower</div>
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Love the $.99 cent greasy pizza. This one was next to the Broadway theater Matilda. </div>
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Cookie and Cream Macaron from Bouchon Bakery in the shopping mall at Columbia Circle. </div>
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We walked into Eataly and ended up spending a few hours. All kids if goodies from Italy.</div>
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Pappardelle with lamb ragout.</div>
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Bucatini with tomato sauce.</div>
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Carb cake sandwich at Chelsea Market.</div>
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We got a few caked from Maison Kayser during the walk.</div>
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A quick lunch at Shake Shack by Brooklyn Bridge.</div>
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Korean dinner at Her Name is Hen in Korea Town.</div>
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I was randomly watching a Japanese TV show on YouTube the other day. It's a show about daily lives of Japanese women who live overseas because they married to people from those countries that they live in. It's a light hearted documentary/reality show. They also talk about food. A LOT. What a surprise : ) In this episode I watched, the woman married into an Italian family almost 20 years ago. </div>
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The entire family is still very critical of her Italian cooking, especially her tomato sauce. The family compares her tomato sauce to the Italian grandma's and they just shake their heads with disapproval look. It's a bit silly show but interesting to me since I also live overseas and love to cook. The show gets to its point and they arrange her to learn how to make a perfect tomato sauce from the expert. </div>
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My kids love spaghetti more than any other type of pasta. I happen to like thicker/wider noodle like bucatini or pappardelle. I usually just buy spaghetti because it's common to find and less expensive. But I was extremely inspired to make this almost perfect tomato sauce for this post. I also bought <a href="http://www.italydepot.com/rustichella-dabruzzo-bucatini-500g/" target="_blank">a bag of bucatini</a> for this special occasion. </div>
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The important thing about making a great tomato sauce is of course picking right tomatoes. They should be ripe and sweet. But it's hard to find such tomatoes even at the farmer's market around Seattle especially in the fall. I didn't grow enough tomatoes this summer in my garden. Homegrown tomatoes are actually sweet and have rich flavor - if you did, highly recommend making them into tomato sauce! So the tip I learned to cover it up if you can't find sweet tomatoes, is to simply add a little bit of sugar or some sort of sweeter. (NEVER ketchup though!) </div>
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I chose the best roma tomatoes I can find at a local store. I wasn't sure how fresh they were, but I still needed to add a bit of sugar. I chopped some garlic, onion and tomatoes and sautéed them tougher with a good quality of virgin olive oil. I didn't use extra virgin because it does taste a bit bitter. I finished the sauce with some suger salt, pepper and chopped basil leaves. </div>
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The last but not least, invest in a good quality of parmigiana reggiano. I does make a huge difference. I didn't need to use a lot because the good ones have such deep and solid flavor. </div>
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My family noticed the huge difference from my usual tomato spaghetti. They wanted the second and the third. I made it twice this week. It's a simple dish but sometimes simple dishes are the ones to teach us the most about cooking.</div>
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* I realize that I forgot to take photos of my tomato sauce. I'll add it later to prove that I really made it : )</div>
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<a href="http://www.bellabonito.com/2016/11/bucatini-with-homemade-tomato-sauce.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-61157067108148696332016-09-30T13:57:00.000-07:002018-01-16T12:36:23.547-08:00Tomato Noodle Salad with Shiso and Umeboshi Dressing<div class="separator" style="clear: both; text-align: center;">
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I made this salad just for fun today and because it turned out well I thought it worth sharing. My tomatoes tend not to ripen or color until the end of the summer. They are still very much green and growing out in the garden but I'm finally starting to get some colors with them too! </div>
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I highly recommend growing your own tomatoes or buying them from a local farmer's market. You don't even need an outdoor garden to grow them. Home grown tomatoes actually taste sweet and are full of flavor. I take a bite of them and am reminded that they are actually a fruit. My kids don't like eating tomatoes from the store and I don't serve them unless I cook them with other things. The store tomatoes are tasteless. Tomatoes from stores NEVER taste like anything! And it's sad and annoying and disappointing... so I grow my own!</div>
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I picked the ripe ones last week and made this tomato noodle salad to bring to a BBQ party at a friend's house. I also picked some green <i><a href="https://en.wikipedia.org/wiki/Shiso" target="_blank">shiso</a></i> leaves. I love shiso so much that I feel like I should campaign about it here. If you don't know shiso, it's usually used as garnish at nice sushi restaurants and it's like basil, but slightly citrusy. By the way, in the photo here these are not shiso leaves on top of this salad. They are actually out of sight, under the tomatoes. </div>
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I used Japanese somen noodles for this salad. You can't really see those either though because I wasn't thinking photos when I made this! Regardless, I wanted to let my tomatoes shine in a dish. Somen is very delicate and nice, but it's also very quiet and can be quite bland. <i><a href="https://en.wikipedia.org/wiki/S%C5%8Dmen" target="_blank">Somen</a> </i>is a thin white wheat noodle. You can usually buy dried somen just like spaghetti. It's just like Angel Hair noodles and cooks in a couple of minutes. After cooking somen noodles in hot boiling water, you rinse them under cold running water until the slight sliminess goes away. You can eat them hot in a hot broth or cold with dressing like this salad I made. </div>
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For the dressing I made a soy sauce based vinaigrette. Also a little surprise in this salad are the pink pieces found in it. Those are chopped <i><a href="https://en.wikipedia.org/wiki/Umeboshi" target="_blank">umeboshi</a>!</i> Umeboshi is a pickled plum and is very common in Japan. It's usually cured with salt and picked with red shiso leaves which gives that pick color. It tastes a bit like pickled lemon because of the citrus flavor from the shiso leaves, but it is usually extremely sour as well. It tastes many times more sour than pickled lemon. I bought some made with apricots instead of traditional plums, from <a href="http://edibleseattle.com/taki-san-the-perfectionist/" target="_blank">a Japanese farmer at the farmer's market</a>. I also put some chopped umeboshi in the dressing. If you've never had umeboshi or are curious to try it, some stores have them in Seattle or you can <a href="http://justhungry.com/homemade-umeboshi-japanese-pickled-plums" target="_blank">make it yourself</a><span id="goog_294116102"></span><span id="goog_294116103"></span><a href="https://www.blogger.com/"></a>! It's on my list of things to do in the near future. </div>
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*If you are going to try making cold somen salad, make sure to pour the dressing on only right before serving. Otherwise the noodles will be soggy. </div>
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This salad turned out perfect to bring to the fall BBQ party on such a gorgeous summery day : ) </div>
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<u>Recipe: 5 servings</u></div>
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<u><span style="color: #999999;">salad:</span></u></div>
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<span style="color: #999999;">3 bundles of somen noodles</span></div>
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<span style="color: #999999;">4 medium tomatoes and 10 petite tomatoes</span></div>
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<span style="color: #999999;">5 green shiso leaves</span></div>
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<span style="color: #999999;">2 umeboshi</span></div>
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<span style="color: #999999;">mizena or any salad for garnish</span></div>
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<u><span style="color: #999999;">dressing:</span></u></div>
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<span style="color: #999999;">2 tablespoons soy sauce</span></div>
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<span style="color: #999999;">2 tablespoons rice vinegar</span></div>
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<span style="color: #999999;">1 tablespoon mirin or sugar</span></div>
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<span style="color: #999999;">1 teaspoon sesame oil</span></div>
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<span style="color: #999999;">1 clove of garlic minced</span></div>
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<span style="color: #999999;">1 umeboshi minced</span></div>
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<span style="color: #999999;">1 teaspoon lemon juice</span></div>
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<span style="color: #999999;">salt and pepper</span></div>
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<i><span style="color: #444444;">Bring water to boil in a large pan. Cook somen noodles for 2-3 minutes in boiling hot water at medium heat. Drain the water using a strainer. Run cold water over somen in the strainer and wash noodles gently by hand until they are cool and no longer slimy. Put the noodles in a serving bowl. Julienne shiso leaves and spread over noodles. Cut tomatoes into bite size and place over the noodles. Garnish the salad with minced umeboshi and a few green leaves. Cover and let cool in the refrigerator. </span></i></div>
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<i><span style="color: #444444;">Mix all the ingredients for the dressing in a jar and shake it well. Adjust the taste for your preference with salt and sugar. Pour over the salad right before serving. </span></i></div>
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<br />Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-31322845658500147042016-09-12T12:05:00.002-07:002018-01-16T12:35:04.530-08:00Welcoming Fall with Lamb Roast<div class="separator" style="clear: both; text-align: center;">
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The summer is gone...! The fall air has returned. We were camping in Eastern Washington last week where it's dry (totally opposite of Seattle weather) and warm. It wasn't as hot as we hoped for but still felt like we were enjoying the last bit of the summer weather. Every year we camp at Banks lake where we are isolated from other campers and lived on the beach for 5 days. I will post some photos here soon to show how we camped like champs.</div>
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Anyway, we came home to much cooler Seattle and needed some sort of comfort food after the big camping trip. My husband who doesn't like grocery shopping came home one day with a big piece of lamb leg. He said he happened to be at the store and bought it because I never buy lamb. Well it's true. I love lamb and order food with lamb all the time, but I don't think about cooking it at all at home. I think it's because I didn't grow up eating lamb or using over for cooking. In Japan, such things are uncommon at households. Anyway, despite all my excuses, my husband insisted that it's time for me to cook that leg of lamb. I agreed. </div>
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I was still very much tired physically and emotionally from the camping, so I decided to go simple with the roast. I grabbed a few fresh rosemary stems, put them all around the lamb and rubbed it with generous amount of sea salt, lemon juice, garlic and olive oil.</div>
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I really do enjoy simple rustic cooking. This roasting session was extremely refreshing and calming. I often hesitate or feel troubled when I make roasts, but I just had to give an initial tender loving care and the oven did the rest for me. </div>
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I didn't brine the lamb but slow cooked it for three and an half hours covered in the oven. So the meat was very tender and moist. The whole house smelled amazing and everyone was happy and felt comforted. </div>
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There was so much left over. I sliced some of the meat thinly and also cut some in chunks so that I can freeze and use them for other things like sandwiches, stir-fries or curries for later on. Love roasting. I should do it more often...</div>
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<a href="http://www.bellabonito.com/2016/09/welcoming-fall-with-lamb-roast_12.html#more">Continue for recipe...</a>Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0tag:blogger.com,1999:blog-8779215133861410294.post-88914788973179626952016-08-05T09:40:00.003-07:002018-01-16T12:34:29.316-08:00Peach Nectarine Plum Buttermilk Sorbet with Shiso<br />
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Peaches, nectarines, plum are everywhere right now and they makes me happy to see them. All together so called Stone Fruits - because their seeds are big and hard like stones - are probably my favorite fruits of all. Well... at least I think that around this season. I'm not a huge fun of cooked stone fruits like jams or pies. I much prefer them fresh in smoothies or ice cream. </div>
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I grabbed a bunch of assorted kinds of stone fruits and decided to go for making buttermilk sorbet. Sorbet with stone fruits. Not very original but it just makes sense. I have been itching to make it lately. My super talented amazing chef friend <a href="http://www.cafejuanita.com/award/" target="_blank">Junko Mine</a> who was nominated for <a href="https://www.jamesbeard.org/awards" target="_blank">James Beard Award</a> earlier this year, gave me a batch of buttermilk and thyme sorbet she made at work a while ago. It was honestly mind blowing good. Amazingly refreshing and so light. It really is a perfect summer dessert.</div>
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So I also had a bunch of red and green <a href="http://www.thekitchn.com/shiso-the-delicious-little-plant-that-could-193054" target="_blank"><i>shiso</i></a> leaves from my garden. Some of them were dried. I wasn't sure what to do with them. Now there is a little twist to make it more interesting. I got the idea from Junko's thyme sorbet and decided to sprinkle some dried ones in sorbet. </div>
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Speaking of <i>shiso</i>, it's a wildly used herb in Japan. It's also called <i>beefsteak plant</i> here in the States. If you don' know why it is or never had any, you are lucky to learn about it now. I always wondered why they aren't spread yet in America but I think it's starting to get popular as I see the starter plants sold at nurseries and grocery stores this year. You might see green ones used as garnish with sashimi at Japanese restaurants. My absolute favorite herb and I can't say enough nice things about it. It's sort of like Japanese basil. Smells wonderful, tastes almost citrusy and tad sweet. Please don't waste and try to eat it next time you see it on your sashimi plate. I used red shiso instead of green because red ones are used more for dessert in Japan. Maybe they have more sweetness than green ones and they also make nice pink color. </div>
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My little helper Cassis was anxious to try the sorbet and started to lick the scooper. Cute. Can't blame her. It smelled wonderful and looked so pretty. It's such an exciting dessert to make but super easy as well. Highly recommended to make for parties or with your kids. </div>
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<u>Recipe: 10 large scoops</u></div>
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<span style="color: #999999;">3 cups of buttermilk</span></div>
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<span style="color: #999999;">3 cups of puréed stone fruits </span></div>
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<span style="color: #999999;">(3 saturn or any peaches puréed + 3 nectarines puréed + 3 plums puréed)</span><br />
<span style="color: #999999;"><br /></span><span style="color: #999999;">1 teaspoon of lemon zest</span></div>
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<span style="color: #999999;">1/2 cup of honey or light agave syrup</span></div>
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<span style="color: #999999;">a pinch of salt</span></div>
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<span style="color: #999999;">3 large shiso leaves dried and powdered</span></div>
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<span style="color: #666666;">Bring water to boil in a deep pan. Turn the heat off and put fruits in the hot water and let them sit for a couple of minutes. Drain the hot water and put fruits in a large bowl. After the fruits are cooled down, carefully peel skins off as well as the seeds. Put the skinned and seeded fruits in a blender. Add honey, salt and blend it until it's smooth. </span></div>
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<span style="color: #666666;">Put the dried shiso leaves and grind them into powder in a grinder.</span></div>
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<span style="color: #666666;">In a bowl, add buttermilk and cooled puréed fruits together. Mix them well and add powered shiso leaves and lemon zest. Mix it again.</span></div>
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<span style="color: #666666;">Pour the mixture in any ice cream container of choice, cover and leave it in the freezer. </span></div>
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<span style="color: #666666;">Serve it with more shiso sprinkled. </span></div>
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<span style="color: #666666;"><i>* I dried shiso leaves by putting them separately between book pages for a week. Or you can do this with any paper napkins. </i></span></div>
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Bella Bonitohttp://www.blogger.com/profile/10505867307264844282noreply@blogger.com0