by : Reiko Potatoes/Squash, Salad

Autumn Sheet Pan Salad with Spiced Yogurt Dressing
秋の天板サラダ、スパイスヨーグルトドレッシングがけ

I was in a mood for a healthy but hearty meal for lunch today.

And I remembered the Pionner Woman’s show I had watched the other day.

It was a sheet pan episode, and I thought it was brilliant when I saw her making a salad on a sheet pan with roasted and fresh veggies.

I definitely got some ideas from her show, but you know me, I quickly digressed from the recipe.

It turned out amazing though!

I found this beautiful squash called “Sunshine Kabocha” at the local farmers market this morning, and this was so sweet and delicious when roasted.

On this pan you’ll find cauliflower, yellow pepper, and chick peas.

I bought this at an Indian grocery store the other day, because the name “Mango Pickle” fascinated me.

It’s a nice mixture of spices and super flavorful, but at the same time, I found it challenging to eat it as is.

But I knew its potential!

For my sheet pan salad, I made this dressing, a mixture of the Mango Pickle, unsweetened cashew milk yogurt, maple syrup, and salt.

This, I loved!

Doesn’t it look great?!

Served with homemade rye bread.

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by : Reiko Rice/Grains, Salad, Sweets

Ryemeal Cookies with Cranberries
クランベリー入りライミールクッキー

So remember my brother-in-law got rye from his farm coarsely milled and gave me pounds of it.

Since my attempt to use it as “oatmeal” (previous post) was successful, I decided to venture out a bit further.

This time I decided to make cookies using my mother’s “Anzac Cookies” recipe and replaced the oatmeal and coconut with the rye flakes.

These turned out great!

Thin and chewy.

Exactly the way I wanted them to be.

Well one of the reasons I bake these yesterday was that we had a big family reunion, and I thought it would be fun to bring it to the potluck especially it took place at the farm!

It was a big hit, and I was glad I brought these.

The best thing was it became a conversation starter, and I think people can now remember me as the “rye cookie lady”!: since it is a large group of relatives, and we don’t meet often, thus, it can be hard for people to remember me.

Another thing I brought to the reunion was this rye berry salad.

This also features the rye harvested from the land.

A lot of people commented that they liked the salad, too.

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by : Reiko Breakfast, Rice/Grains

Caramel Apple Pie Ryemeal
キャラメルアップルパイ・ライミール

Yes, you read it right.

It’s ryemeal, not oatmeal.

My brother-in-law was at a tractor show the other day, and he found someone who was grinding wheat.

He asked the guy to grind his rye, and he agreed.

He only coarsely milled it, so these are like flakes.

Rye flakes cook beautifully in a microwave oven.

Just like oatmeal.

I served the hot ryemeal with fresh apple, lightly toasted almond slices, unsweetened plant yogurt, date caramel (dates, water, salt), and cinnamon.

This was so hearty and delicious!!

I will definitely make it again.

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by : Reiko Bread

Fig Oat Rye Berry Bread
無花果オーツライ麦パン

I’m not a huge quick bread fan, only because it tends to be too sweet to eat as “bread.”

But his oat flax bread is an exception.

It’s dense and very satisfying.

It’s slightly sweet, but not overly sweet.

And when it’s toasted and buttered, it makes a wonderful breakfast bread.

I was so excited to see it just out of the oven!

It looks exactly what I wanted to see.

Golden brown.

This bread is packed with ground flax seeds, dried figs, oats, and rye berries.

I still have a lot of rye we harvested from my brother-in-law’s farm.

Cooked rye berries are so versatile.

I enjoy them in salad, soup, or just eat it like rice.

This was my first time adding them into bread, and I liked the final result.

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by : Reiko Japanese Food, Tofu

Gochujang T-Katsu Rice Bowl
コチュジャンTカツどん

I usually like my Katsu with Japanese worcestershire sauce or sweet miso glaze.

Those are my go-to sauce.

But this time I wanted to try something different.

Something spicy…

An action shot is still so hard to take.

I need more practice.

This was actually really good!

The glaze was spicy and sweet at the same time.

As you can see I like a pile of shredded cabbage between the rice and the Katsu.

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