Author Archives: leahmama1

About leahmama1

I love to cook Japanese food, vegan food and all kinds of cake and bread. My sourdough rye bread is my favorite. And this year's project is taking photos of the Japanese countryside, events and people here. I have lived in Japan for 40 years this week! On thingaday2013 I am cooking recipes form the American Heritage Cookbook (1975). These are historic and ethnic and regional dishes from across the country!
DSCF5601

Heritage Cooking 28: Sauerbraten

  Interesting! I wouldn’t probably do this to a nice rump roast but I guess if you grew up in a German-American household, you’d love the sour flavor of this beef roast marinated in red wine vinegar with Gingersnap Gravy! It’s not bad, but I must

DSCF5601

Heritage Cooking 28: Sauerbraten

  Interesting! I wouldn’t probably do this to a nice rump roast but I guess if you grew up in a German-American household, you’d love the sour flavor of this beef roast marinated in red wine vinegar with Gingersnap Gravy! It’s not bad, but I must

Anadama Bread

Heritage Cooking 27: Anadama Bread

The story goes that a New England fisherman had a very lazy wife and had to cook for himself and when he made this bread he called it “Anna, damn her!” The texture is interesting as it has cooked corn meal in it. I adjusted the

Anadama Bread

Heritage Cooking 27: Anadama Bread

The story goes that a New England fisherman had a very lazy wife and had to cook for himself and when he made this bread he called it “Anna, damn her!” The texture is interesting as it has cooked corn meal in it. I adjusted the

DSCF5587

Heritage Cooking 26: Rye Bread

Moist and light, and slightly sweet, this caraway seed flecked bread turned out just perfect. Eat it plain and it is just fine as is!! 450 g bread flour 100 g rye flour ( or I used part bran) 12

DSCF5587

Heritage Cooking 26: Rye Bread

Moist and light, and slightly sweet, this caraway seed flecked bread turned out just perfect. Eat it plain and it is just fine as is!! 450 g bread flour 100 g rye flour ( or I used part bran) 12

Streusel is on the bottom!

Heritage Cooking 25: Fresh Apple Cake

Lovely cake with a crunchy streusel topping and a whiff of cinnamon! It’s really easy to mix up by hand and uses ingredients found in every kitchen. This is a great treat for a little get-together of friends or family!

Streusel is on the bottom!

Heritage Cooking 25: Fresh Apple Cake

Lovely cake with a crunchy streusel topping and a whiff of cinnamon! It’s really easy to mix up by hand and uses ingredients found in every kitchen. This is a great treat for a little get-together of friends or family!

Philadelphia Pepper Pot Soup

Heritage Cooking 24: Philadelphia Pepper Pot Soup

I used to love the Campbell’s Pepper Pot but don’t know if they still sell it. I may be hard ot find tripe. I had trouble  finding a shank or any soup bone! So I used cut-up beef that is for stock.

Philadelphia Pepper Pot Soup

Heritage Cooking 24: Philadelphia Pepper Pot Soup

I used to love the Campbell’s Pepper Pot but don’t know if they still sell it. I may be hard ot find tripe. I had trouble  finding a shank or any soup bone! So I used cut-up beef that is for stock.

DSCF5557

Heritage Cooking 23: Prune Bread

Chock-ful of prunes and nuts, this is a moist and lovely cake-like nut bread. Easy to mix up and a nice afternoon snack! 1 cup pitted prunes, cut up 2 cups flour 1 cup sugar 2  1/2 teas baking powder 3/4 teas

DSCF5557

Heritage Cooking 23: Prune Bread

Chock-ful of prunes and nuts, this is a moist and lovely cake-like nut bread. Easy to mix up and a nice afternoon snack! 1 cup pitted prunes, cut up 2 cups flour 1 cup sugar 2  1/2 teas baking powder 3/4 teas

DSCF5537

Heritage Cooking 22: Mormon Fish Chowder

Easy and delicious, Hiroo gave it a a big thumb’s up! Simple ingredients: haddock, potatoes, milk and onion! I added a few clams to give it extra flavor but it would be fine without. 2 lbs haddock or other white fish

DSCF5537

Heritage Cooking 22: Mormon Fish Chowder

Easy and delicious, Hiroo gave it a a big thumb’s up! Simple ingredients: haddock, potatoes, milk and onion! I added a few clams to give it extra flavor but it would be fine without. 2 lbs haddock or other white fish

Beefand KidneyPie

Heritage Cooking 21:Beef and Kidney Pie

Also called Steak and Kidney Pie, this dish was brought over from England. I’m very excited to try it but I had such a hard time finding the beef kidney. So here is the recipe and I thought it was

Beefand KidneyPie

Heritage Cooking 21:Beef and Kidney Pie

Also called Steak and Kidney Pie, this dish was brought over from England. I’m very excited to try it but I had such a hard time finding the beef kidney. So here is the recipe and I thought it was

ScriptureCake2

Heritage Cooking 20: Scripture Cake

Originally, you needed a Bible to look up all the ingredients of this cake. Start with 1/2 cup of Judges 5:25 and blend in 3/4 cup Jeremiah 6:20,. Stir 2 cups I kings 4:22, 1/2 teas Amos 4:5, dash each

ScriptureCake2

Heritage Cooking 20: Scripture Cake

Originally, you needed a Bible to look up all the ingredients of this cake. Start with 1/2 cup of Judges 5:25 and blend in 3/4 cup Jeremiah 6:20,. Stir 2 cups I kings 4:22, 1/2 teas Amos 4:5, dash each

DSCF5486

Heritage Cooking 19: Pumpkin Bread

Most American cookbooks (old ones) just call for flour and not bread flour. Regular flour doesn’t contain enough gluten to make the bread elastic. The second day, you can really tell the difference! So I did adapt this recipe a little. I will

DSCF5486

Heritage Cooking 19: Pumpkin Bread

Most American cookbooks (old ones) just call for flour and not bread flour. Regular flour doesn’t contain enough gluten to make the bread elastic. The second day, you can really tell the difference! So I did adapt this recipe a little. I will

DSCF5480

Heritage Cooking 18: Greek Moussaka

A hearty, meaty dish topped with a rice white sauce and egg custard, this is a lovely main dish. We usually eat a lot of vegetarian and Japanese food so this is a little rich but we ate it all

DSCF5480

Heritage Cooking 18: Greek Moussaka

A hearty, meaty dish topped with a rice white sauce and egg custard, this is a lovely main dish. We usually eat a lot of vegetarian and Japanese food so this is a little rich but we ate it all

DSCF5463

Heritage Cooking 16: Scotch Broth

Another soup? Yes! And it is cold here in Hiroshima, thanks for asking! I have a toothache so soup is really about all I feel like eating! This calls for a lamb shank bone but all I could get was

DSCF5463

Heritage Cooking 16: Scotch Broth

Another soup? Yes! And it is cold here in Hiroshima, thanks for asking! I have a toothache so soup is really about all I feel like eating! This calls for a lamb shank bone but all I could get was

DSCF5465

Heritage 17: Doris’ Gingersnaps

I was ten years old when I first had these. My new sister-in-law baked them and I remember they were in a brown paper bag. I was in the back seat of the car and we were going on to

DSCF5465

Heritage 17: Doris’ Gingersnaps

I was ten years old when I first had these. My new sister-in-law baked them and I remember they were in a brown paper bag. I was in the back seat of the car and we were going on to

DSCF5447

Heritage 15: Apron from Scraps

Last year I made slip covers and had just a little cloth leftover. So I am making an apron for my husband who mislaid the one I made 2 years ago. I finished it in time to post on the 15th! It’s

DSCF5447

Heritage 15: Apron from Scraps

Last year I made slip covers and had just a little cloth leftover. So I am making an apron for my husband who mislaid the one I made 2 years ago. I finished it in time to post on the 15th! It’s

DSCF5454

Heritage Cooking 14: Chuckwagon Chili

  Hot and spicy, I made a vegetarian version of this today. All you nee is a can or two of beans, a can of tomatoes, garlic and onion. 1 can kidney beans 1 can pinto beans, chick peas or

DSCF5454

Heritage Cooking 14: Chuckwagon Chili

  Hot and spicy, I made a vegetarian version of this today. All you nee is a can or two of beans, a can of tomatoes, garlic and onion. 1 can kidney beans 1 can pinto beans, chick peas or

DSCF5441

Heritage Cooking 13: Cranberry Walnut Bread

This is a winner! So easy. The original called for blueberries but all I had was dried cranberries, so I boiled them for a minute in 1/2 cup of water and drained them to soften them. This cake is so

DSCF5441

Heritage Cooking 13: Cranberry Walnut Bread

This is a winner! So easy. The original called for blueberries but all I had was dried cranberries, so I boiled them for a minute in 1/2 cup of water and drained them to soften them. This cake is so

DSCF5433

Heritage Cooking 12: Mormon Split Pea Soup

It’s more than a soup! It’s an entree! The meatballs and potato chunks add a lot and make this into a hot winter meal with some good crusty bread along side it! 2  cups dried green split peas 8 cups

DSCF5433

Heritage Cooking 12: Mormon Split Pea Soup

It’s more than a soup! It’s an entree! The meatballs and potato chunks add a lot and make this into a hot winter meal with some good crusty bread along side it! 2  cups dried green split peas 8 cups

DSCF5425

Heritage Cooking 11: Barbecued Venison

Oops! We’re a day ahead here in Japan! i jumped the gun! We still had venison in the freezer so this time I made the barbecue which is actually cooked over a slow fire until very tender in a big

DSCF5425

Heritage Cooking 11: Barbecued Venison

Oops! We’re a day ahead here in Japan! i jumped the gun! We still had venison in the freezer so this time I made the barbecue which is actually cooked over a slow fire until very tender in a big

DSCF5400

Heritage Cooking 10: Creole Gumbo

A mixture of French settlers and Indians, the Creoles originated some spicy Southern dishes like this gumbo. Here is the Heritage Cookbook version with my slight addition: 3 Tbs butter 3Tbs flour (2? T) 1/2 cup chopped onion 1 clove minced garlic

DSCF5400

Heritage Cooking 10: Creole Gumbo

A mixture of French settlers and Indians, the Creoles originated some spicy Southern dishes like this gumbo. Here is the Heritage Cookbook version with my slight addition: 3 Tbs butter 3Tbs flour (2? T) 1/2 cup chopped onion 1 clove minced garlic

DSCF5381

Heritage Cooking 9: Cry Babies

Molasses and ginger cookies! Why “cry babies?”I don’t know but assume they were used to pacify a fussy baby. It worked on my husband. He likes them but for some reason calls them “macaroons”?? 1 cup butter or margarine 1 cup

DSCF5381

Heritage Cooking 9: Cry Babies

Molasses and ginger cookies! Why “cry babies?”I don’t know but assume they were used to pacify a fussy baby. It worked on my husband. He likes them but for some reason calls them “macaroons”?? 1 cup butter or margarine 1 cup

DSCF5349

Day 8: Country Cole Slaw

This is their version from the Heritage cookbook. Below is my version. 4 cups shredded cabbage 2 T sugar 1/4 cup cider vinegar 1/2 cup light cream Mix all together and chill. My Slaw 4 cups cabbage, shredded bell pepper,

DSCF5349

Day 8: Country Cole Slaw

This is their version from the Heritage cookbook. Below is my version. 4 cups shredded cabbage 2 T sugar 1/4 cup cider vinegar 1/2 cup light cream Mix all together and chill. My Slaw 4 cups cabbage, shredded bell pepper,

DSCF5371

Day 7: Shaker Fish Pie at the Farm

We are at the farm today. I don’t have a lot of equipment out here so I have to make-do with ingredients and kitchen utensils. We picked up some nice fish fillets on the way so I wanted to try

DSCF5371

Day 7: Shaker Fish Pie at the Farm

We are at the farm today. I don’t have a lot of equipment out here so I have to make-do with ingredients and kitchen utensils. We picked up some nice fish fillets on the way so I wanted to try

DSCF5355

Day 6: Cowpuncher Stew

This recipe for the wagon out on the range, calls for  molasses, and strong coffee so I was skeptical but it turned out really good! Easier than making a roux, I’d say this is not bad at all! I used

DSCF5355

Day 6: Cowpuncher Stew

This recipe for the wagon out on the range, calls for  molasses, and strong coffee so I was skeptical but it turned out really good! Easier than making a roux, I’d say this is not bad at all! I used

DSCF5341

Day 5: Cowboy Beans

  These look like baked beans, but I miss the sweet and sour barbecue taste you get with brown sugar, vinegar and ketchup! Nevertheless, here’s the actual recipe form Heritage cookbook. 1 lb. dry pinto beans 7 cups water 2 lbs. ham hocks (

DSCF5341

Day 5: Cowboy Beans

  These look like baked beans, but I miss the sweet and sour barbecue taste you get with brown sugar, vinegar and ketchup! Nevertheless, here’s the actual recipe form Heritage cookbook. 1 lb. dry pinto beans 7 cups water 2 lbs. ham hocks (

Raisin Bread

Day 4: Raisin Whole Wheat Bread

  This is made from a bread starter that I have kept going for about 10 years. The starter has brown rice, apple, carrot,and yamaimo potato in it. The bread contains no fat, no egg and no milk. I once

Raisin Bread

Day 4: Raisin Whole Wheat Bread

  This is made from a bread starter that I have kept going for about 10 years. The starter has brown rice, apple, carrot,and yamaimo potato in it. The bread contains no fat, no egg and no milk. I once

ManhattanClam Chowder

Day 3: Manhattan Clam Chowder

Perfect for a cold winter day, this traditional recipe has lots of fresh clams, potatoes, celery, carrots and tomatoes. 2 dozen clams (or 300g asari clams) 3 slices bacon 1 cup chopped celery 1 cup chopped onion 1  16oz. can

ManhattanClam Chowder

Day 3: Manhattan Clam Chowder

Perfect for a cold winter day, this traditional recipe has lots of fresh clams, potatoes, celery, carrots and tomatoes. 2 dozen clams (or 300g asari clams) 3 slices bacon 1 cup chopped celery 1 cup chopped onion 1  16oz. can

DSCF5234

Day 2: Spicy Meat Loaf

This is a Heritage recipe for old-fashioned meat loaf seasoned with allspice, ginger and nutmeg ( omitted the latter). It was good but the ground beef I used was too lean so it was a little dry. You need some

DSCF5234

Day 2: Spicy Meat Loaf

This is a Heritage recipe for old-fashioned meat loaf seasoned with allspice, ginger and nutmeg ( omitted the latter). It was good but the ground beef I used was too lean so it was a little dry. You need some

DSCF5235

Hoppin’ John

This is from the 19th century, the name may have come from children hopping around the table before dinner, eager to eat! That’s one of the stories. Anyway, in the southern states, it was always eaten on New Years for

DSCF5235

Hoppin’ John

This is from the 19th century, the name may have come from children hopping around the table before dinner, eager to eat! That’s one of the stories. Anyway, in the southern states, it was always eaten on New Years for

Venison Barbecue

Heritage Cooking: Venison Barbecue (Test Page)

My husband made this delicious venison Barbecue-flavor meat! This gave me the idea to cook things from old American recipes from many regions, eras and ethnic foods. I made some good sourdough whole wheat bread to go with it! Our guests loved

Venison Barbecue

Heritage Cooking: Venison Barbecue (Test Page)

My husband made this delicious venison Barbecue-flavor meat! This gave me the idea to cook things from old American recipes from many regions, eras and ethnic foods. I made some good sourdough whole wheat bread to go with it! Our guests loved

DSCF3535

Day 29: Faux Fur Muffler (leahmama)

My last day! I did it! Today I made this cute little muffler that  is really warm and fits tight around my neck. I have one like it that I bought at the church bazaar and I love it. Even my

DSCF3535

Day 29: Faux Fur Muffler (leahmama)

My last day! I did it! Today I made this cute little muffler that  is really warm and fits tight around my neck. I have one like it that I bought at the church bazaar and I love it. Even my

DSCF3534

Day 28: Split Pea Soup (leahmama)

    I really couldn’t think of anything to do and I want to finish this month by posting every day. I had lots of company the last two days. So late at night I made hot soup for my

DSCF3534

Day 28: Split Pea Soup (leahmama)

    I really couldn’t think of anything to do and I want to finish this month by posting every day. I had lots of company the last two days. So late at night I made hot soup for my

DSCF3523

Day 27: Banana Nut Bread (leahmama)

    I had a busy day with friends over and errands ot run, so all I did was using up one black ol’ banana to make this Nut Bread!   Our friends came over for lunch and Hiroo made

DSCF3523

Day 27: Banana Nut Bread (leahmama)

    I had a busy day with friends over and errands ot run, so all I did was using up one black ol’ banana to make this Nut Bread!   Our friends came over for lunch and Hiroo made

DSCF3516

Day 26: Aizome Coasters(leahmama)

    I wasn’t happy with the way these turned out. The idea is good but I couldn’t carry it out as well as  planned. But I’ll use them anyway!

DSCF3516

Day 26: Aizome Coasters(leahmama)

    I wasn’t happy with the way these turned out. The idea is good but I couldn’t carry it out as well as  planned. But I’ll use them anyway!

DSCF3504

Day 25: Cinnamon Rolls, Cheese Buns..(leahmama)

    Today I made about 30 rolls. We often sold these at the Farmer’s Market and the other day, one older woman form my computer class apparently came out in the rain to buy some. I was sorry we

DSCF3504

Day 25: Cinnamon Rolls, Cheese Buns..(leahmama)

    Today I made about 30 rolls. We often sold these at the Farmer’s Market and the other day, one older woman form my computer class apparently came out in the rain to buy some. I was sorry we

DSCF3484

Day 24: Fuki no to Miso (leahmama)

I’m afraid I made another miso dish, but I was given these fuki buds and needed to use them soon. They can be gather only in February on the mountainside. They are bitter so I had to boil them and then

DSCF3484

Day 24: Fuki no to Miso (leahmama)

I’m afraid I made another miso dish, but I was given these fuki buds and needed to use them soon. They can be gather only in February on the mountainside. They are bitter so I had to boil them and then

DSCF3486

Day 23: Poster for Cooking Class (leahmama)

  I sometimes hold cooking classes out here and many people want to sign up. Next one is on 3/31 and we will be making Easter Brunch: Lemon Poppy Seed Scones, Maple Nut Muffins, Tomato soup and Eggs Benedict. This

DSCF3486

Day 23: Poster for Cooking Class (leahmama)

  I sometimes hold cooking classes out here and many people want to sign up. Next one is on 3/31 and we will be making Easter Brunch: Lemon Poppy Seed Scones, Maple Nut Muffins, Tomato soup and Eggs Benedict. This

DSCF3482

Day 22: Pillowcase Japanese-style (leahmama)

My husband’s pillow case is really a mess so I realized this should be my next project! He actually asked me to make 2 so he has an extra for laundry day. But I could only get one done today.

DSCF3482

Day 22: Pillowcase Japanese-style (leahmama)

My husband’s pillow case is really a mess so I realized this should be my next project! He actually asked me to make 2 so he has an extra for laundry day. But I could only get one done today.

DSCF3479

Day 21: Tartelette Aux Noix Carmel (leahmama)

I very seldom make these as there are several time-consuming steps: caramelizing the nuts, making and chilling the pie dough and making the almond filling. But this is literally the best dessert (sweet-thing) I have every had! These are the ingredients. Plus vanilla,

DSCF3479

Day 21: Tartelette Aux Noix Carmel (leahmama)

I very seldom make these as there are several time-consuming steps: caramelizing the nuts, making and chilling the pie dough and making the almond filling. But this is literally the best dessert (sweet-thing) I have every had! These are the ingredients. Plus vanilla,

YuzuMiso

Day 20: Yuzu Miso (leahmama)

Yuzu is a small citrus fruit that grows in the deep of winter and has a lovely tart and refreshing taste. Cook it with miso, sugar and mirin to make a tasty condiment to put on rice or veggies. Here I put

YuzuMiso

Day 20: Yuzu Miso (leahmama)

Yuzu is a small citrus fruit that grows in the deep of winter and has a lovely tart and refreshing taste. Cook it with miso, sugar and mirin to make a tasty condiment to put on rice or veggies. Here I put

DSCF3468

Day 19: Sleeve Covers(leahmama)

These are popular in Japan to wear when cooking, cleaning or gardening to keep your cuffs and sleeves from getting wet or soiled! The work well and are simple to make. Chicken stew, anyone? Come and get it while it’s hot!!

DSCF3468

Day 19: Sleeve Covers(leahmama)

These are popular in Japan to wear when cooking, cleaning or gardening to keep your cuffs and sleeves from getting wet or soiled! The work well and are simple to make. Chicken stew, anyone? Come and get it while it’s hot!!