Happy Sunday!
This week was a little Americano and of course, a little Japanese.
For breakfast, I did my usual chia pudding and breakfast sandwich combo. I added some grapes to fill in the gap because I ate one of the sandwiches before taking a picture (I was too hungry).
Lunch featured my favorite foods: mini sandwiches and a steak miso-mushroom pasta.
Before we get started, I decided to start up the paid dinner recipes again. Will it last? We’ll see. But I do know I’m in a better headspace, and I’ve decided to add a baking week in place of one of the dinner recipes each month. Last time I didn’t have time to bake and I need my baking time. The schedule will be:
Week 1: Dinner recipes w/ ingredient prep + grocery list (1st week always free)
Week 2: Pastry box that will include 4-6 pastry recipes
Week 3: Dinner recipes w/ ingredient prep + grocery list
Week 4: Dinner recipes w/ ingredient prep + grocery list
And then it will repeat. For the first month, I’m offering the month subscription for $1 using the link:
https://bakingbyyuka.substack.com/ad2dda0c
This will stay up until March 21st. The first dinner recipe will be out this Friday, so stay tuned!
Back to meal prep! As always, this part will always be free!
For breakfast, I wanted to combine honey and ricotta because they make a great combo when you mix them together as a cheesecake. So, I decided to make it into a chia pudding and top it off with a honeycomb. The ricotta made the chia pudding creamy and gave it more of a pudding texture rather than the usual chia pudding texture.
For the next breakfast, I made a pesto and tomato bagel breakfast sandwich. This was more of an Italian/Americana breakfast, and it was my favorite of the two.
For lunch, I was craving mini sandos. This time, I made:
A wasabi mayo roast beef sandwich (I used wasabi mayo because I dropped the horseradish jar when I was taking it out of the grocery bag and it shattered. But most grocery store wasabi is literally horseradish and green food dye).
A cucumber sandwich (my grandma’s favorite).
A clementine sando (a classic Japanese fruit sando with milk bread, whipped cream, and clementines).
The last lunch was my favorite pasta dish: miso mushroom pasta. I make this all the time—it’s creamy and packed with umami flavor. I used pappardelle noodles this time because it’s what I had, but I’d recommend using a thinner noodle, like linguine or spaghetti.
Breakfast #1: Ricotta and Honey Chia Pudding
Find the recipe here.
Components:
Ricotta
Honey
Honey comb
Almond milk
Vanilla yogurt
Breakfast #2: Pesto and tomato Breakfast Bagel
Find the recipe here.
Components:
Everything bagel
Soft- boiled egg
Bacon
Pesto
Basil
Cherry tomatoes
Lunch #1: English Tea Sandos
Find the recipe here.
Components:
Wasabi mayo roast beef sandwich on a whole grain bread
Cucumber sandwich paired with Kewpie mayo on a white bread
Clementine sando with fresh whip cream
Lunch #2: Miso Mushroom Pasta
Find the recipe here.
Components:
Miso butter
Shiitake mushrooms
Cream
Pasta noodles
Medium-rare steak slices
That is everything I made this week! I hope you guys like it and get a chance of trying and enjoying one of these! See all you next week (and Friday)!
