The other day I was craving breakfast for dinner and, more specifically, French toast. But with about 1 1/2 hours until the kids needed to be getting ready for bed I was in no position to make that happen! Not to mention I only had 4 slices of bread….which I think my son alone would've easily consumed! So, I just dove right into "making-it-up-as-I-go-along" mode and this was the result. I'm happy to say that it was a hit with the whole family. (Even my husband who claimed to not be a fan of bread pudding!) Oh, and I even got the kids to bed at a decent hour! Yay!
Ok, so before you turn your nose up at these cookies you simply MUST try them.
In keeping with my family’s unique tastes, I thought I would share another favorite Japanese dish. We almost always have some in or refrigerator for snacking on or any number of other uses.
Many traditional Japanese meals include at least one little dish of “tsukemono”, otherwise known as pickled vegetables or simply a side dish of prepared vegetables. My husband is a sucker for any dish that includes onions. So when my master-of-the-kitchen-mother-in-law introduced us to this recipe my husband made sure she taught me how to make it. It has quickly become a staple in our household, and, true to form, I have found about a million yummy ways to use it besides just “tsukemono”. 🙂
Enjoy!Ingredients:2 medium onions, thinly sliced3 heaping tsp granulated sugar1/2 tsp salt3/4 cup white vinegar3/4 to 1 cup sesame oil1/2 cup mirin(sweet cooking sake)1/2 cup sake1/2 cup soy sauceDirections:Slice onions and let them rest at room temperature for about 40 minutes.(I’m told this is to allow the sulfuric acid/gases escape, the gases that make your eyes water, but I cannot confirm this.)Place rested onions in sealable container and add the remaining ingredients.Carefully mix and slightly compress onions to ensure they are covered by the liquids.Seal container and refrigerate for at least 1 hour before eating.Serve as a small side dish or try pouring some over chicken breasts and baking it for a tangy, sweet and very moist chicken dish!
With two small children, a dog, a household to manage, a part time job and ministry to juggle, I don’t have a lot of spare time. And with a limited budget to work with, I have found myself becoming more creative, even adventurous in order to save a few dollars and valuable time I could be spending with my family. I have tried (and since given up on) making my own shampoo and hand soap. I have made the switch from disposable diapers to cloth(and I will never go back!). I have, for the most part, gotten rid of most cleaning solutions and instead use things like vinegar($3 for 2 gallons at Costco…can’t beat it!). And the list goes on!
There are a whole lot of recipes out there but they basically use the same ingredients, just in different quantities. Some people find they have to make adjustments because of hard or soft water. Here’s the recipe I use.
*1/3 bar of Fels Naptha (5.5oz bar). You can use other soap but make sure you aren’t using a beauty bar, which is what most bar “soaps” are that you find in normal grocery stores. *1 1/2 cup arm and hammer WASHING soda (NOT baking soda, although you can add it and some recipes do) *1/2 to 1 cup borax *1/4-1/2 cup white vinegar *1T essential oil or glycerin (optional) *2 1 gal. jugs or other container to store soap. If you have an old detergent container or empty vinegar jugs, that works great. You can also use a bucket, allthough, if you have kids you’ll want to make sure it has a tight fitting lid and is very durable. Directions:
Grate the Fels Naptha soap and put it in a large stock pot with 6 cups water over medium heat; stir constantly, making sure to scrape the bottom of the pot. Heat until soap melts. (You’ll know it’s melted because it won’t stick to the bottom of the pot as much.) Add washing soda, borax, vinegar and oil (if desired) all at once, stirring constantly until all has dissolved. Reduce heat and let it sit for 5 mins. over the heat stirring occasionally. Slowly add 1 gallon of hot tap water to mixture. If lumps appear, stir over heat a few minutes to incorporate.*** Remove from heat and let it cool for a while. Remove any bubbles and stir, slowly, occasionally(every 20mins or so to keep ingredients from separating) until cool enough to touch. Make sure it’s fairly cool because once you put the cap on the jug, it will expand and blow the top off if it’s too hot. If you are using a bucket, it should be fine to pour in after only 5 or 10 minutes. Using a funnel put half the mixture in each gallon jug and shake well. Put aside until cool. This gels up and looks like egg whites. Shake well before each use. Use about 1/2 c. per load, depending on size. It won’t suds up like most detergents but the clothes smell wonderful. ***If you don’t have a stockpot large enough, after dissolving all the ingredients in the 6 cups of water, let cool and stir as above, then add half of the mixture to each jug and then fill the rest of the way with hot tap water and shake well.