The Ninja Baker - #Recipe

Kippy's Organic Non-Dairy (Delicious!) Ice Cream is Going Global

NinjaBaker — Tue, 06 Jun 2017 07:28:58 +0000

Organic and outrageously delicious, Kippy's Ice Cream is going global. First stop - Japan! Venice, CA's vegan ice cream is now available in Tokyo.

オガニック、超美味しいキッピズアイスクリームは世界市場のデザート女王かもしりません。

Andy's sweet smile accompanies delicious scoops of organic,
non-dairy Kippy's ice cream.
アイスクリームは笑顔で差し上げます

Assorted berries mingle in the ice cream bowl.
様々なベーリのアイスクリーム

Kippy's Venice, California:
Kippy’s! Organic Non-Dairy Ice Cream Shop
245 Main Street, 3D, Venice, CA 90291
Phone: (310) 399-4871

Kippy's Coco-Cream Tokyo, Japan:
2-6-3 Sendagaya, Shibuya-ku, Tokyo
Phone: 03-6758-0620

東京出店は2015年10月16日!
東京都、渋谷区、千駄ヶ谷2-6-3
電話: 03-6758-0620

Another healthy, happy and hip Kippy's Ice Cream customer.
嬉しい、かっこいい、健康を守っているキッピズのお客様

Trendy. Hip. And the spot in LA for organic non-dairy ice cream treats is Kippy’s! The 42-year-old owner, Kippy Miller, says, “I’m more fit now than I was at 22.” She attributes her ability to lead 16-hour workdays to her organic, healthy food choices. “Inspired by the power of change through diet,” Kippy decided to share her secret to long-term success – treats! Enter Kippy’s non-dairy organic ice cream shop.

キッピズ牛乳なしアイスクリーム

The popular dessert is primarily made with ingredients such as coconut cream, raw honey, fresh fruits, nuts (and other good-for-you yummies)… Bestsellers at the shop include date honey, chocolate, mint chocolate chip, and raspberry. Kippy’s! fans are looking forward to her cookbook coming out in 2016 so they can replicate the ice cream at home. Kippy generously shared one of her recipes for my readers. Here is Kippy’s 1-2-3 Easy Organic Chocolate Ice Cream recipe.

Miraculous healthy Kippy's Ice Cream!
健康良い奇跡的なキッピズアイスクリーム!

トレンディー。かっこいい。ロサンゼルスの美味しい無農薬、牛乳なしのアイスクリームはKippy’sで食べられます。 Kippy’sのオーナー（キッピミラさん）は22才の体より今日の42才の体は強いそうです。オガニック健康的な食べ物を食べているから毎日16時間を頑張って働くことをできます。ひみつは美味しいものをダイエットに含めることです。皆様は同じように成功な健康的な生活をできるようにKippy’sを出店しました。アイスクリームの材料は主にココナッツクリーム、生の蜂蜜、果物、ナッツと体に良いものを使います。流行っているKippy’sアイスクリームはデートココナッツ、チョコレート、ミントチョコレートチップ、ラスベーリです。キッピさんは健康的なアイスクリームのレシピ本を書きたいそうです。自分で Kippy’sアイスクリームを作られますのでKippy’sのフアンはその時期を楽しみにしております。読者様にチョコレートアイスクリームのレシピを伝える許可をキッピさんから頂きました。

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Kippy's Organic Non-Dairy Chocolate Ice Cream

Kippy's rich, deep chocolate ice cream seduces the senses like a mature wine. Despite the decadent flavor profile all the ingredients are healthy and good for you. Maybe we really can enjoy dessert first!

Kippy's Ice-Cream-Making Notes:

“Definitely use $10 (USD) a pint-honey not the $4 plastic kind.”
“It's important for the ingredients to marinate and marry each other.”

Ingredients:

2 cups coconut cream
3 tablespoons (or more) of raw honey
1 sprig vanilla bean scraped clean
½ cup organic cacao powder
Optional: Goji berries garnish

Directions:

1. Blend all the ingredients together until well combined.
2. Place covered in the refrigerator for 2 hours.
3. Pour into an ice cream maker and churn according to manufacturer’s instructions.

KIM WATKINSON (aka THE NINJA BAKER) Japanese food and language were all the Ninja Baker knew until age 5.
Tokyo was home until age 18. At NinjaBaker.com, the cultures and cuisines of Japan and America are celebrated.

Visit The Ninja Baker on:

Wishing you a world of happiness! 読者様に幸せを祈ります。

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Seed Kitchen: Macrobiotic Magic, Madonna's Dessert & More, #Giveaway

NinjaBaker — Tue, 12 Jan 2016 08:06:50 +0000

Venice is a must for those who desire the complete Southern California experience. Rollerbladers and bicyclists glide on pathways paralleling the Pacific Ocean. In the sea, surfers in wetsuits frolic like dolphins in the waves. On occasion Chef Eric Lechasseur, co-owner of Venice’s macrobiotic Seed Kitchen is one of the surfers…If he’s not prepping meals for Hollywood celebs or updating the macrobiotic menu for Seed Kitchen.

Miso Ramen:
The cure for shivering Venice Beach surfers and shoppers.
冷えた身体を温めてくれる味噌ラーメン

Seasons (as in Japanese cooking) are honored in macrobiotic food creation. Chef Eric traded in his cream-heavy French sauces for organic, healthy cooking when his wife, Sanae Suzuki (co-owner of Seed Kitchen) was diagnosed with cancer. Sanae is now cancer-free. She is, of course, a fan of her husband’s wholesome cuisine. You may also be a fan after a Seed Kitchen meal. You won’t be alone. Seed Kitchen cookbooks (on sale at the restaurant) are sprinkled with praise from stars. Madonna says, “Eric’s macro desserts are so indulgent, you would think they are sinful!”

Scroll down to see the coconut panna cotta recipe Chef Eric created for Madonna AND Enter a chance to win a classic Seed Kitchen cookbook, Love, Eric & Sanae.

Sharing their love of macrobiotic and vegan food in Venice, CA's Seed Kitchen:
Sanae Suzuki & Chef Eric Lechasseur

南カリフォルニアを満喫したい方は是非ベニスのビーチに行って見て下さい。太平洋に沿って続く舗道にはローラースケートとサイクリングを楽しむ人々が行き交い、海ではサーファー達がイルカのように波を楽しんでいます。サーファーでありグルメ・シェフでもあるエリック•ルシャスア氏に海で出会うかもしれません。彼は有名人の健康的な食事を作ったり、シード・キッチンのマクロビ・メニューのレシピを開発したりするシェフで、元々伝統的なフランス料理の専門ですが、妻である鈴木早苗氏（シード・キッチン・オーナー）が癌になって以来、フランス料理の技術を活かしオーガニックで健康的なマクロビの料理を考案してきました。もちろん早苗氏は彼が作るマクロビ・メニューの一番のファンです。世界でも有名な歌手のマドンナや、スパイダー・マンで有名な俳優トビー・マグワイアも彼のファンで、マドンナはスイーツ好きですが健康のためにエリック氏にビーガンのデザートを依頼しました。シード・キッチンでマドンナの為に作ったデザート、ココナッツ・パンナ・コッタも販売しています。

Madonna’s Coconut Panna Cotta

Madonna's Coconut Panna Cotta recipe is reprinted here thanks to permission from celebrity Chef Eric Lechasseur and Sanae Suzuki of Seed Kitchen. You can enjoy rock star macrobiotic, vegan meals and desserts by visiting their Venice, CA restaurant. OR you can pick up one of their many cookbooks!

Ingredients:

For the coconut panna cotta:

2 cups coconut milk
1 cup cashews, chopped
1/3 cup brown rice syrup
Pinch of sea salt
1 cup water
1 tablespoon agar flakes

For the caramel sauce:

½ cup almond milk
1 teaspoon kuzu (or arrowroot)
½ cup maple syrup
½ cup rice syrup

Directions:

For the coconut panna cotta:

Combine the coconut milk, cashews, rice syrup and salt in a blender. Pulse until smooth.
In a sauce pan, bring the water and agar flakes to a boil over medium heat. Reduce the heat and simmer until the agar is dissolved.
Slowly add the coconut mixture to the agar in the sauce pan. Stir well and until warm.
Transfer the contents of the sauce pan into the blender.
Blend until smooth.
Divide into 8 ramekins and refrigerate for a few hours or until set.

For the caramel sauce:

In a sauce pan, heat and whisk the almond milk and kuzu (arrowroot) over medium heat. Keep whisking until the mixture thickens. Take the sauce pan off the stove and set aside.
In another pan, stir together the syrups and bring to a boil. Keep stirring (about 3 minutes) until carmelized. Note: The syrup will foam but be careful not to let it burn. The color shoulden darken to a hazelnut color.
Turn off the heat. Add the almond milk mixture. Mix well. Cool and drizzle over each Madonna’s Coconut Panna Cotta.

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Wishing you magical macrobiotic meals in 2016 which make you feel like Madonna (or your favorite rock star)!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Idaho® Potato Sushi, #FWCon

NinjaBaker — Wed, 17 Jun 2015 06:25:53 +0000

This post is written with 2 hopes in mind:
1. I hope to hear that you enjoy the Ninja Baker’s Potato Sushi.
2. I hope to win the great prizes offered by the Idaho® Potato Commission!

Idaho® Potato Sushi:
Savory Salmon Strips and Shrimp Served Atop Yukon Golds

A colorful quilt covers fields harvested by the Idaho Potato Commission. Purple Passions, Ida Roses, Yukon Golds and Classic Russets are but a few of the potatoes, which weave a patchwork of Idaho beauty. Besides the deliciousness delivered via Idaho® potatoes, the Idaho Potato Commission is one of the generous sponsors of the Sunshine State’s Food & Wine Conference. FamilyFoodie aka Isabel Laessig always arranges a splendid array of speakers and surprise, surprise fantabulous food and wine for the conference.

A trio of potato sushi starring the pride of the American heartland.

Isabel is also the creator of the always popular on Twitter (and other social media sites) #SundaySupper and #WeekdaySupper. She is a heart-driven entrepreneur who works with stellar talents and companies to promote her cause of bringing families back together around the table. No wonder the Idaho Potato Commission from the American heartland supports the Food & Wine Conference, which helps family-focused foodies and bloggers.

Shrimp seared with soy sauce perched atop a Yukon Gold potato.

This Ninja Baker would love to attend the oh, so informative and fun Food & Wine Conference in Orlando Florida. When I saw this Idaho Potato Commission recipe contest, I scampered to the kitchen to create Idaho® Potato Sushi. Yukon Golds provide a sweet bed for the soy sauce kissed salmon and shrimp. Feel free to substitute your favorite fish and Idaho® potato. P.s. Time has matured the sweetness in my 92-year-old father with every passing year. It has also made him more honest…Dad’s Idaho Potato Sushi Review? Two-thumbs up!

Idaho® Potato Sushi, #FWCon

Idaho® Potato Sushi are easy to make and allows much mingle time with friends and family. The savory soy sauce enhanced fish atop the sweet Yukon Golds are a crowd pleaser for a party of 20 or 1!

Idaho® Potato Sushi are perfect appetizers and after-theatre supper snacks.

This is a Ninja Baker original recipe.

Ingredients:

6 small Yukon Golds Idaho® potatoes
6 strips of grilled/already cooked salmon (4 to 6 ounces)
6 cooked, shelled and deveined shrimp
1½ tablespoons canola oil
2 tablespoons soy sauce
12 chive leaves

Directions:

Gently boil Yukon Golds for 12 to 15 minutes until a fork pierces soft potatoes. OR Bake the Idaho® potatoes in a 425° oven for 40 to 45 minutes.

Sear the salmon and shrimp in a small skillet with oil while the potatoes boil (or bake.) About 3 minutes on each side.

Slice the Yukon Golds in half. Place a slice of salmon or shrimp atop each half. Gently tie each Idaho® Potato Sushi with a chive leaf.

Serve and enjoy the smiles of delighted friends and family.

Wishing you nourishing food and conversations with the ones you love.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaker.com Savories on Pinterest.

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#Idaho #Potato #FWCON #FoodandWineConference

#Recipe

#Contest

Green Tea Honeysuckle Minis, #TheCakeSliceBakers

NinjaBaker — Mon, 20 Apr 2015 07:28:40 +0000

The Cake Slice Bakers are a group of bakers from around the world. Every month a new challenge arrives...Currently, we are presented with the opportunity to bake one of four selections from Southern Living’s The Southern Cake Book. This Ninja Baker chose Green Tea Honeysuckle Cake.

Surprise! The Ninja Baker chose the one Asian accented recipe in Southern Living’s The Southern Cake Book. After all, Japanese food and language were all this Ninja Baker knew until age 5. Tokyo was my hometown until age 18. So, yes, when one of the recipes up for experimentation, I mean baking, for this month’s Cake Slice Bakers was Green Tea Honeysuckle Cake, there was no waffling. But, seriously, who knew that besides sweet tea, Southerners have a thing for green tea?

Droplets of honey glaze Green Tea Honeysuckle Mini Rose Cake.

From trying other green tea matcha recipes penned by foreigners, I suspected that more matcha was required. I’m blonde and probably not allowed to use that word. So let me say green tea matcha recipes written by non-Japanese usually result in a whisper of green tea flavor. Yay for learning from experience instead of ignoring the small voice inside. My Green Tea Honeysuckle Minis are still subtle in the matcha department but the distinct taste of green tea is discovered. Heavy overtones of honey prevail in this Southern Cake Book recipe, too. By the way, the original glaze recipe for the cake declares a 3 minute reduction time. Really? Was someone sipping on one too many mint juleps that day? It took more like 8 minutes to get something approaching a syrup or glaze in my pan.

Matcha green tea frosting leaves top a mini cake loaf.

Ninja Note (plus shout out to the husband!): Clean your saucepan right away with tons of scalding hot water. I might have been scrubbing until my next post had the husband not pointed out the hot water trick.

Back to the actual Green Tea Honeysuckle Minis: The mini cakes are wonderfully moist, have a tender crumb and packed with deliciousness. (Those Southerners do seem to have a flair for delicious desserts!) The photo and recipe in The Southern Cake Book reveal a gorgeous vanilla bundt swirled with matcha green tea cake. But, sorry, this Japanese-influenced baker needed to make the whole cake matcha. And to bring even more green tea flavor to the dessert, I added more matcha powder to vanilla frosting and garnished most of the minis. (I thought the Green Tea Honeysuckle Mini Rose Cakes look better without frosting.)

Green Tea Honeysuckle Minis à la Mini Bundt Style!

The link for the original Southern Living The Southern Cake Book recipe is here. My Green Tea Honeysuckle Minis recipe follows.

Green Tea Honeysuckle Minis

Japanese green tea matcha powder mingles with honey in a moist, tender-crumbed cake. More matcha flavor is an option by adding tablespoonfuls to your favorite frosting.

The original recipe from The Southern Cake Book is here.

Ingredients:

For the cake:

1 cup butter, softened
½ cup vegetable shortening (I used the kind without saturated fats)
2½ cups superfine sugar
¼ cup honey
6 large eggs at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup French Vanilla Coconut Milk
2 tablespoons + 1 teaspoon matcha green tea powder

For the glaze:

1 cup cane sugar
½ cup butter
1/3 cup honey
1/3 cup Triple Sec liquor
3 tablespoons Cointreau
1 teaspoon yuzu juice

Garnish:

Your favorite frosting + 2 heaping tablespoons of matcha green tea powder

Directions:

For the cake:

Set the oven to 325 degrees. Coat mini cake pans with coconut oil. (Lots of coconut oil to ensure easy release.)

Whip up the butter and shortening in a kitchen stand mixer. Slowly pour in the sugar. When the mixture looks light and fluffy, add the honey. Drop in the eggs, one at a time.

In a separate bowl, whisk together the flour, baking powder and salt.

Alternately incorporate the flour mixture with the milk into the butter bowl.

Pour the batter into the mini cake pans. (2/3 full)

Bake at 325 degrees for 26 to 30 minutes depending on the “mininess” of your cake pan. Do use the toothpick in the center method to determine if the cakes are done. A few clinging crumbs are fine. (But not a whole bunch.)

For the glaze:

Combine all the ingredients in a saucepan and bring to a boil. Constantly stir (as to avoid burnt sugar) for about 8 minutes.

Garnish:

Whip 2 heaping tablespoons of matcha green tea powder into your favorite frosting.

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Wishing y’all a week spiked with your favorite food and people!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Chicken Ramen Mini Casseroles, #SundaySupper

NinjaBaker — Sun, 11 Jan 2015 06:35:07 +0000

Ramen. The Japanese noodles are everywhere. First I thought LA’s love affair with ramen was exclusive to this City of Angels. However, after traveling across this (mostly) great United (sometimes) States of America, I see Japanese ramen noodles nodding hello from the Asian aisles in supermarkets in even the sleepiest seaside towns.

The Ninja Baker's Chicken Ramen Mini Casseroles

America’s welcome of the ubiquitous Japanese ramen makes sense. Ramen is a DIY fast food. Ripping open a package of ramen is a relief for a multi-tasking mom or for the college student burning the midnight oil. Plus, like any do-it-yourself project, the crafter has the power to decorate ramen noodles with whatever topping is desired.

Here are a few suggestions of how to serve up Japanese ramen noodles with panache.

This weekend I created Chicken Ramen Mini Casseroles…It’s raining in LA – classic comfort food weather! What better way to enjoy the pitter-patter of rain harmonizing with the hissing heater?

Ramen swirled in creamy chicken soup with veggies and chunks of chicken.

My chicken ramen mini casseroles are baked in ramekins. Creamy Campbell’s Soup goodness hugs green peas, carrots, corn, roasted chicken in a nest of ramen noodles. Another plus, for those of us who have repeatedly heard, “Patience is a virtue that will never hurt you.” In less than 30 minutes, you and yours can dig into steaming hot chicken ramen mini casseroles. In other words, my recipe creates extra time to put your feet up and enjoy another episode of Downton Abbey. (The British import is a glorified soap opera. But, sooooo engaging and addictive.) Which show would you watch with your chicken ramen mini casserole?

Chicken Ramen Mini Casseroles

Low on time? Highly concerned about health and deliciousness?

Chicken ramen mini casseroles are your kid-friendly solution.

My chicken ramen mini casseroles are also a fantastic way to use leftovers in a flavorful fashion!

Adapted from Campbell Soup's Hearty Chicken & Noodle Casserole recipe.

Ingredients:

1 packet (3 ounces) ramen noodles
1 cup mixed vegetables, cooked and cubed
½ cup coconut milk
1 can (10 ¾ ounces) fat free cream of chicken soup
1 cup roasted chicken, finely shredded

Directions:

1. Boil ramen noodles (without the seasoned soup packet) in 2 cups of water. Drain.
2. In a large pan, over medium-low heat, gently stir together the ramen, veggies, coconut milk, soup and chicken.
3. Divide the casserole contents into 5 ramekins (rubbed with coconut oil or greased with butter.)
4. Bake in a 400 degree oven for 20 minutes.
5. Serve hot and savor the smiles of happiness on the faces of friends and family.

Mommy, TV star and blogger Alice of A Mama, Baby & Shar-pei in the Kitchen hosts our captivating casserole themed #SundaySupper at Twitter today. (Scroll down for your invite to the virtual table.) If you visit A Mama, Baby & Shar-pei in the Kitchen , you'll see Alice is an awesome mommy, wife and food aficionado! Here's the fantastic list of yummy casseroles she's assembled for #SundaySupper!

Captivating Breakfast Casseroles

Boozy Baked French Toast from Brunch with Joy
Orange & Date Wife Saver Breakfast Casserole from A Mama, Baby & Shar-pei in the Kitchen
Spinach, Sausage and Polenta Breakfast Casserole from The Redhead Baker

Appetizing Casserole Sides

Baked Cauli-Tots Casserole from Cupcake and Kale Chips
Savory Sweet Potato and Sausage Bread Pudding from Nik Snacks
Shredded Brussels Sprouts Casserole from Take A Bite Out of Boca

Main Event Casseroles

Artichoke and Spinach Macaroni and Cheese Casserole from Ruffles & Truffles
Baked Penne with Roasted Cauliflower and Italian Sausage from Hezzi-D's Books and Cooks
Bison Meatloaf Casserole from Jane's Adventures in Dinner
Cheesy Chicken Corkscrew Casserole from Recipes Food and Cooking
Cheesy, Creamy, Cauliflower and Sausage Casserole from Eating In Instead
Chicken Enchiladas from Serena Bakes Simply From Scratch
Chicken Parmesan Quinoa Bake from Alida's Kitchen
Chicken Ramen Mini Casseroles from The Ninja Baker
Chicken with Whole Grains Casserole from Cindy's Recipes and Writings
Chinese Noodle Casserole from Momma's Meals
Crab Casserole for Two from Magnolia Days
Homemade Poppy Seed Chicken from Food Done Light
Fully Loaded Tater Tot Casserole from Culinary Adventures with Camilla
King Ranch Casserole from The Texan New Yorker
King Ranch Mac and Cheese from The Weekend Gourmet
Baked Ziti with Meatballs from Curious Cuisiniere
Mexican Lasagna from MealDiva
Mom's Taco Casserole from Lifestyle Food Artistry
Moroccan Polenta Casserole from Pancake Warriors
Moussaka from Nosh My Way
Neeps & Tatties Casserole from Happy Baking Days
Quick No Boil Tuna Pasta Bake from Mess Makes Food
Sausage Peppers and Onion Pasta Casserole from Family Foodie
Southwestern Spaghetti Pie from The Messy Baker
Cheesy, Layered Italian Pasta Torta from La Bella Vita Cucina
Stove-top Four Cheese Mac and Cheese from The Girl In The Little Red Kitchen
Supreme Pizza Strata from A Kitchen Hoor's Adventures
Sweet Corn and Green Chile Chicken Tamale Pie from Simply Healthy Family
Taco Casserole from Peanut Butter and Peppers

Decadent Dessert and Sweet Casseroles

Baked Lemon Dessert from Food Lust People Love
The Best Homemade Cinnamon Rolls from Pies and Plots
Butterscotch Bread Pudding from The Foodie Army Wife
Classic Apple Crisp from That Skinny Chick Can Bake
Ultimate Deep Dish Brownies from Recipe for Perfection
Vegan Oreo Rice Krispie Treats from Killer Bunnies, Inc

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wishing you ramenlicious days of rapture.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaker.com Savories on Pinterest.

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Vegan California Sushi Roll, #International Food Challenge

NinjaBaker — Sat, 31 May 2014 02:01:10 +0000

California sushi rolls allegedly cropped up in LA’s Little Tokyo in the 1960s. The California roll is a made-in-America invention. Avocados with sushi, mayonnaise with tuna, canned Spam on white rice are creations of the West.

The Ninja Baker's California Sushi Rolls

In ‘60s and ‘70s Japan, going to a sushi restaurant was like visiting a 3-Star Michelin restaurant in Paris. Every detail bowed its head to history and tradition. I remember fresh fish smells blending with the clean scent of purified Japanese stone gardens and bamboo. It was a very special outing. Raw fish with a spot of wasabi (a Japanese version of horseradish) was dipped into a soupçon of soy sauce. Today, the sky’s the limit. California rolls, spicy mayo, tempura sushi and all other strains of creativity are served…in creatively designed modern establishments with J-Pop music blaring!

California Sushi Rolls: What's your favorite sushi bar order?

Time has also danced in greater notoriety for sushi. When I arrived in LA, in the early '80s, sushi was the great intrigue of the day. Sushi restaurants were scattered here and there. Now sushi – and California rolls – are just about as ubiquitous in LA as Starbucks!

North America California Cuisine is this month's International Food Challenge.

What started me waltzing down memory lane was this month’s International Food Challenge of North America California Cuisine. The International Food Challenges are a joint effort of sharing passions for all world cuisines started by Sara from Sara’s Yummy Bites and Shobana from Kitchen Secrets and Snippets. Feel free to click on their Facebook Group which announces the events and challenges each month. (The next challenge will be announced on June 1.)

Each month, a different host is assigned; for this challenge, I would like to thank my darling Australian friend, Joanne of What’s On The List? You know how some people light up the room when they walk in? Well, coupled with her propensity for giggle evoking comments, Joanne has an enthusiasm for culinary endeavors which is positively contagious!

Flying around the culinary world with the
International Food Challenge...and taking a bite out of the North America California Cuisine with vegan California sushi!

California sushi rolls are my contribution to the North America California Cuisine challenge. The contrast of the creamy avocado slices and the crunchy cucumbers, the sweet carrots and seasoned rice all combine to make a very happy-making bite! Hope you have fun with this tasty challenge, too.

Vegan California Sushi Roll

A mosaic of flavors and textures are embraced in this vegan California sushi roll. If you like a bit of protein, add crab meat. It plays very well with crunchy veggies and creamy avocado.

Methods for making California sushi rolls may differ but the result is always tasty. Here’s another recipe that could be helpful. You choose.

This recipe is inspired by the Low Fat Vegan Chef.

Ingredients:

For 1 sushi roll:

1½ cups cooked white short grain sushi rice (You'll have lots leftover if you make only one sushi roll.)
1 sheet dried seaweed nori (or soy paper)
¾ tablespoon seasoned rice vinegar
(or ¾ tablespoon rice vinegar plus a sprinkling of sugar and pinch of salt)
1 medium carrot, thinly sliced and steamed
1 medium Japanese cucumber, thinly sliced (or an English cucumber)
½ avocado, thinly sliced

Directions:

Tips:

Wrap up your sushi bamboo-rolling mat with plastic wrap.
Keep a small bowl of water available to wet your fingers.

1. Smother a very thin layer of rice onto the mat.
2. Cover with nori.
3. Insert the veggies.
4. Using the plastic wrap, gently roll up the rice, nori and veggies.
5. Slice and do some California dreamn.’

Wishing you challenges which delight your mind and taste buds!

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaking.com Savories on Pinterest.

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#sushi

#CaliforniaRoll

#International Food Challenge

#Recipe

Easy Chocolate Covered Strawberry Cupcakes

NinjaBaker — Wed, 23 Apr 2014 21:44:00 +0000

America's chocolate covered bacon concoction is an indication of intense chocolate love. But the U.S. does not come close to matching Japan’s love affair with the cacao bean.

In Japan, chocolate fans enjoy chocolate with:

Azuki red beans
Chestnuts
Green tea / Matcha
Mocha
Sour plum soda
Sweet potato
Soy beans (Edamame)
Shrimp chips coated in chocolate.
An array of fruits including strawberries.

Japanese Strawberry Chocolate Kit Kats

Japan is in fact the world’s greatest consumer of dessert strawberries. Not only do the ruby gems make a regular appearance on cakes and pastries, many Japanese chocolate bars incorporate strawberry flavors. (Allowance - as a child growing up in Tokyo - was frequently spent at train kiosk stands selling pandas etched on strawberry chocolate lollipops.) After spending the first 18 years of my life in Japan, you can bet a combo of strawberry and chocolate still tickles my palate. (Do you have a favorite companion to chocolate? Love to hear!)

Chocolate Covered Strawberry Cupcakes

When Trisha Yearwood – the famous country songstress and wife of Garth Brooks – shared her grandmother’s strawberry cupcake recipe on Trisha’s Southern Kitchen (on Food Network TV), my first thought was to bake up a batch and drizzle chocolate over the pink treasures.

Serendipitously, I was asked to review silicone baking cups by Rizzi from The New York Baking Company. I agreed with a tad of trepidation. But the rainbow of colors, my curiosity and the possibility of acquiring a useful baking tool swayed me.

New York (BPA Free) Baking Cups

Here's the review: My experiences with silicone baking equipment have left me feeling lukewarm about the stuff. The first time I used silicone only half of the cakes fell out of their flower silicone molds despite the generous dosage of cooking spray. The second silicone experience was better. Perhaps it was the coconut oil that did the trick on vegan chocolate brownie balls I made from the Baby Cakes cookbook. On my newly acquired silicone cups, I again employed cooking spray. After cooling the cupcakes for about 7 minutes, my strawberry wonders slipped out of the cups like a dream. (A good dream!) Maybe the third time for anything really is a charm!

Strawberry frosting flower garnishes are as easy to make
as the cake and chocolate ganache.

The other bit of good news: Instead of hiding the pink hue in a cupcake case, I was able to display the pretty cake. (Of course, you can always spray a muffin pan like crazy and get the same results. But, frankly, I'm not keen on scrubbing crumb and grease encrusted pans.)

Note: The baking cups were complimentary. However, no compensation was received. All opinions are my own.

Here are the recipes to create Easy Chocolate Covered Strawberry Cupcakes:

Easy Chocolate Covered Strawberry Cupcakes

Japanese combine chocolate with everything from edamame soy beans to sweet potatoes. And strawberries, of course, as Japan is the world's greatest consumer of the ruby gem sweets.

The strawberry cupcake recipe is adapted from Home Cooking with Trisha Yearwood.
Vintage Cakes by Julie Richardson inspired the chocolate ganache.
Strawberry frosting is the creation of yours truly, The Ninja Baker.

Ingredients:

For the strawberry cupcakes:

1 box white cake mix
1 box (3 ounces) strawberry gelatin
1/2 cup water
2/3 cup vegetable oil
1/2 cup thinly sliced fresh strawberries
4 large eggs

Tip: Dab the strawberries with a paper towel to avoid excess moisture.

For the chocolate ganache:

8 ounces semi-sweet chocolate chips
1 cup heavy cream

For the strawberry frosting:

1 tub (8 ounces) of whipped cream cheese
5 tablespoons strawberry gelatin
2 tablespoons heavy cream

Directions:

For the strawberry cupcakes:

Combine all ingredients with an electric mixer.
Divide into silicone baking cups or into cupcake cases in a muffin tin
Bake at 350 degrees for 20 minutes.
Cool

For the chocolate ganache:

Heat the heavy cream in a saucepan over a medium-low flame.
Stir occasionally and watch for small boil bubbles.
Remove from the stove and swirl the cream over the chocolate.
(Make sure all the bits of chocolate have been touched by the cream.)
Cover for 5 minutes.
Stir vigorously from the inside of the melted chocolate until a smooth blanket of chocolate appears.
Let the ganache rest for 3 hours. Go ahead and give the bowl a stir once every hour.
(No worries if you don't. I've let it go without a single stir and the ganache is still great.)
Frost the cooled cupcakes.

For the strawberry frosting:

Whip up all the ingredients with an electric mixer.
Fill a piping bag with a star tip and garnish the cupcakes.

Wishing you days filled with lovely surprises.

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Tags:

#Easy #Chocolate Covered Strawberry Cupcakes

#Recipe

Silicone Baking Cups