I made this up the other day for breakfast. They are quite soft, taste similar to banana bread, are relatively filling, and are quick to make. 1 banana 1 egg cinnamon, nutmeg, ginger, cloves (all to taste) pinch of sugar (to taste) pinch of salt (to taste) Mash the banana in a bowl, crack in the egg, add the spices, sugar, and salt and mix. Fry up with a little butter on medium to medium-high heat until golden on both sides. These keep for at least a day in the refrigerator, though get a little sticky from the sugar. It could be good to add vanilla extract. Substituting molasses or even honey could be good.
I got a package of frozen tuna at the store last weekend, thawed the two smaller pieces this week, and finally cooked them this evening. I made a simple miso-soy marinade/sauce (just a heaped spoonful of miso and some soy sauce in a bowl and mixed until it's slightly thick) for the tuna (which I let sit in it while the rice cooked). I chopped two scallions and some garlic, which I fried first (to flavor the oil). Then I pan-fried the two tuna pieces, turning them over as they cooked on each side (as the marinade started caramelizing on the pan I scraped it off and added it to the scallions and garlic I pulled out earlier) . I added sesame seeds (partially for looks and partially because they're good) and a little bit of the pickled carrots and daikon radish (which didn't entirely go together with the different strong flavor of the tuna and marinade).
I made bourekas over the weekend (just following the recipe linked) and they are absolutely delicious! They cook in about the same amount of time whether straight from the freezer or freshly put together. They are fabulous for breakfast and keep really well overnight. They are yummy and filling! The flaky outside and the softer inside really pair well together. I followed this recipe, by Tori Avey which JP linked to me last weekend. 2 smaller potatoes (what I had around the house- it did make 1 cup mashed potatoes though!) 1/2 cup feta cheese (not pre-crumbled. This is a lot of what your bourekas are going to taste like) 1 egg salt, pepper 2 sheets puff pastry Bake the potatoes, cool them, and mash them. Mix with (self-crumbled) feta cheese, egg, and salt and pepper. Roll out the puff pastry. (I had some trouble with the puff pastry. It didn't want to work with me frozen but as it started thawing it got very sticky very quickly. So my bourekas are rectangles (ish) not t...
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