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Nutty Blueberry Oatmeal
Breakfast

Nutty Blueberry Oatmeal

4.3

Prep
10 min
Cook
Total
12 min

Instructions

  1. 1 Mix oats, walnuts, brown sugar, flax, chia seeds, sesame seeds, cinnamon, nutmeg, and salt together in a bowl. Pour boiling water over the oats mixture and stir so ingredients are completely moistened; steep until the oats are softened, about 2 minutes. Stir blueberries through the oats mixture.

By NUSIA

Mom's Best Granola
Breakfast

Mom's Best Granola

4.2

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, stir together the oats, wheat germ, coconut, sunflower seeds and almonds. In a separate bowl, mix together the oil, honey, boiling water, brown sugar, salt and vanilla. Pour the liquid ingredients into the dry ingredients, and stir until evenly coated. Spread in a thin layer on a large baking sheet.
  3. 3 Bake for 60 to 90 minutes in the preheated oven. Stir every 30 minutes, until lightly toasted and fragrant. Granola will crisp up more when cooled.

By IAMJENNIE

Sunday Morning Asian Frittata
Breakfast

Sunday Morning Asian Frittata

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large nonstick, oven-proof skillet over medium-high heat, heat the oil. Add the scallions, ginger, and garlic and saute for 1 to 2 minutes. Add the red pepper and saute for 3 minutes.
  3. 3 In a medium-size mixing bowl, mix together the eggs and soy sauce. Add to the skillet. Cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
  4. 4 Place the bean sprouts and snow peas over the eggs. Sprinkle with sesame seeds. Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 minutes. Watch carefully that eggs are just cooked and do not become tough. Set oven to broil. Broil the frittata for 30 seconds just to give it a nice browned color. Serve in wedges.

By Robyn Webb

Crunchy and Delicious Granola
Breakfast

Crunchy and Delicious Granola

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Line 2 baking sheets with parchment paper.
  3. 3 Combine oatmeal, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chopped dried cherries, salt, and cinnamon in a large bowl.
  4. 4 Mix applesauce, maple syrup, and vanilla in a separate bowl.
  5. 5 Pour applesauce mixture over the oatmeal mixture; mix until evenly coated.
  6. 6 Spread the mixture onto the prepared baking sheets; smooth into a single thin layer.
  7. 7 Bake in preheated oven 20 minutes, stir gently to turn, and continue cooking until crisp and golden brown, another 15 to 20 minutes.

By cait713

Ultimate Irresistible Granola
Breakfast

Ultimate Irresistible Granola

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
  3. 3 Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

By Veronica Sackett

Paleo Granola
Breakfast

Paleo Granola

3.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine almonds, pecans, walnuts, sunflower seeds, and sesame seeds in a bowl.
  3. 3 Heat honey and butter in a saucepan over low heat until butter is melted. Add vanilla extract, cinnamon, salt, cloves, and allspice. Stir together and remove from heat.
  4. 4 Pour honey mixture over the nut and seed mixture; mix well. Spread evenly over the prepared baking sheet.
  5. 5 Bake in the preheated oven, stirring every 15 minutes, until golden brown, about 40 minutes. Let cool until granola crumbles easily. Add raisins after granola has cooled.

By Britt H

Multigrain Seed Biscuits
Breakfast

Multigrain Seed Biscuits

4.8

Prep
30 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
  3. 3 Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.
  4. 4 Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.
  5. 5 Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
  6. 6 Bake in the preheated oven until golden, 12 to 15 minutes.

By SandyS

Crunchy Sugar-Free Granola
Breakfast American

Crunchy Sugar-Free Granola

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine oats, almonds, coconut, sesame seeds, cinnamon, and salt in a large bowl.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; beat in vanilla extract. Fold egg whites into oat mixture; spread onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until granola is crispy, about 1 hour, stirring every 20 minutes.

By elsaw

Monster Breakfast Cookies
Breakfast

Monster Breakfast Cookies

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 baking sheets.
  2. 2 Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add second egg with vanilla extract; continue beating. Continue beating while adding vegetable oil, honey, oats, whole wheat flour, ground flax seed, sesame seeds, poppy seeds, flax seeds, baking soda, and ground cinnamon, respectively. Fold raisins into the dough.
  3. 3 Use a 1/4 cup measuring cup to create monster cookie size and drop onto prepared baking sheets.
  4. 4 Bake in the preheated oven until edges are just browning, about 20 minutes.

By QuentinJess Flokstra

Asian Breakfast Stir-Fry
Breakfast Asian

Asian Breakfast Stir-Fry

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. 2 Chop carrot, broccoli, and onion in a food processor.
  3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
  4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
  5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Gomasio (Sesame Salt)
Japanese

Gomasio (Sesame Salt)

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
  2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Vegan Japanese Spinach Salad
Dinner Japanese

Vegan Japanese Spinach Salad

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place 1 1/2 tablespoons sesame seeds on a plate; use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar; stir dressing.
  2. 2 Bring a small pot of water to a boil; add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.
  3. 3 Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.

By chefcs

Japanese Cucumber Salad
Dinner Japanese

Japanese Cucumber Salad

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Japanese Cucumber Salad (Sunomono) Recipe
Lunch Japanese

Japanese Cucumber Salad (Sunomono) Recipe

4.5

Prep
15 min
Cook
Total
60 min

Instructions

  1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
  2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
  3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

Onigiri (Japanese Rice Balls)
Lunch Japanese

Onigiri (Japanese Rice Balls)

4.4

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover, and simmer rice until water is absorbed, 15 to 20 minutes. Let rice rest for 15 minutes to continue to steam and become tender. Allow cooked rice to cool.
  2. 2 Combine remaining 1 cup water with salt in a small bowl; use to dampen hands before handling rice. Divide cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
  3. 3 Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with remaining portions of rice.

By Li Shu

Sunomono (Japanese Cucumber and Seafood Salad)
Lunch Japanese

Sunomono (Japanese Cucumber and Seafood Salad)

3.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
  2. 2 Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  3. 3 Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.

By xerxes2695

Spicy Tuna Rolls
Dinner Japanese

Spicy Tuna Rolls

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut off the bottom quarter of each nori sheet; reserve for another use.
  2. 2 Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
  3. 3 Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
  4. 4 Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  5. 5 Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

By ChefJackie

How to Make Rice Balls (Onigiri)
Dinner Japanese

How to Make Rice Balls (Onigiri)

5.0

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
  2. 2 Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.

By Taro Saeki

Asian Green Bean Salad
Lunch Japanese

Asian Green Bean Salad

5.0

Prep
10 min
Cook
11 min
Total
51 min

Instructions

  1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
  2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Quick Sesame Green Beans
Dinner Japanese

Quick Sesame Green Beans

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
  2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Japanese Cucumber Sunomono
Dinner Japanese

Japanese Cucumber Sunomono

5.0

Prep
15 min
Cook
Total
80 min

Instructions

  1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Japanese Deviled Eggs
Appetizer Japanese

Japanese Deviled Eggs

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
  3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
  4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Zaru Soba
Dinner Japanese

Zaru Soba

4.5

Prep
10 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.
  2. 2 Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.
  3. 3 Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

By BRENNA3

Sesame-Seared Tuna
Dinner Japanese

Sesame-Seared Tuna

4.7

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.
  3. 3 Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
  4. 4 Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
  5. 5 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.
  6. 6 Serve with dipping sauce and wasabi paste.

By NEWORLEANSGIGLET

Miso Salmon
Dinner Japanese

Miso Salmon

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
  3. 3 Stir together miso paste, brown sugar, salad dressing, sake, water, rice vinegar, sesame seeds, and sesame oil in a small bowl. Spread over the tops of the salmon fillets.
  4. 4 Bake in the preheated oven until almost cooked through, about 15 minutes. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

By Kalyn

Japanese-Style Cabbage Salad
Dinner Japanese

Japanese-Style Cabbage Salad

4.3

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
  2. 2 Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
  3. 3 Pour dressing over cabbage mixture and toss until well combined.

By Cynthia