National Soup Month

January is National Soup Month! It’s gotten colder here, so soup is the perfect go to meal for us. I love soup so much I wrote a book about it.

The recipe is at the end of the story.

It is featured on Library Sparks’ activity calendar for January which you can download for free here. (Did you know it’s also Happy Get Organized Month and Happy Brainteaser Month? I bet you didn’t!)

Soup Day was inspired by my son, Jamie. I created Snowy Day Soup (the recipe of which is at the end of the story) to get him to eat his veggies when he was a toddler. We’d choose the vegetables together at the market, and I’d let him cut the soft ones like the mushrooms, with a plastic knife (with my help).

Here is an old video of us making it together!

Back in 2010!

Back in 2010!

And here is a video of it being read on Story Time Castle. :)

Another favorite soup of his is Zucchini Soup, and we have it regularly. It is so easy to make, even he can do it by himself! I illustrated a version of it which I submitted to They Draw and Cook. Here’s the art and the recipe:

Zucchini Soup Melissa Iwai 2016 72

Zucchini Soup

1 lb. zucchini sliced

1 cup chicken broth or other broth

salt and pepper to taste

  1. Slice zucchini into rounds. Steam. You can either steam on the stove or in the microwave, covered with saran for 8 minutes.
  2. Careful transfer the cooked zucchini and juices into a blender. Add chicken broth and seasonings. Pulse several times on low, and then blend at high until completely smooth.
  3. Heat and serve.

Happy Slurping! :)

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Filed under Books, Children, Soup, Soup, Uncategorized, Vegetables

Pistachio Cranberry Biscotti for the Holidays

pistachio cookies Melissa Iwai 4

Happy Holidays, Everyone!

Wow, Chanukah has already passed and Christmas is just days away!

I haven’t had a chance to bake much this season because of all my art projects, but managed to combine my two loves for this batch of Pistachio Cranberry Biscotti.

I’ve been making these biscotti pretty much every year, but this time I changed it up by adding orange zest and a 1 tablespoon of orange juice to the batter. I thought they’d be pretty with some white, so I drizzled melted white chocolate over the biscotti.

I mentioned combining my art and baking — this is what I created — an illustrated recipe for They Draw and Cook. :)

cranberry pistachio biscotti Melissa Iwai 2015

It is featured on their site this week as a Red and Green recipe.

I know it is hard to read the recipe so small! Here it is for your printing purposes (note: the white chocolate part and orange juice is not in the illustrated recipe because I didn’t have enough room!):

pistachio cookies Melissa Iwai 2

Cranberry Pistachio Biscotti

2 1/2 cups flour

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 large eggs

1 teaspoon vanilla

1 teaspoon orange zest

1 tablespoon fresh squeezed orange juice

1 cup salted shelled pistachio nuts

1 1/3 cups dried cranberries

1 large egg, or white, lightly beaten with 1 teaspoon water to  make egg wash

1/2 cup white chocolate chips, melted (optional)

pistachio cookies Melissa Iwai 5

1. Preheat oven to 325 F. Line baking sheet with parchment.

2 Whisk together flour, sugar, baking soda &powder &salt in a large bowl. Add eggs, vanilla, orange zest and beat with mixer  just until a dough forms.

3. Add cranberries and pistachios and mix at low speed.

4. Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on baking sheet, Brush logs with egg wash.

5. Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes.

6. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet Bake in middle of oven turning once until golden and crisp. 20 – 25 minutes total.

7. Cool completely and drizzle with melted white chocolate if you’d like.  Put the melted chocolate in a sandwich bag, seal, and snip a hole in one corner. Squeeze and drizzle chocolate over cooled biscotti. Chill in the refrigerator to set chocolate.

 

 

 

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Filed under Art Related, Desserts

Lean Waldorf Salad with Canned Chicken (or Leftover Turkey!)

chicken salad 2

I love me a good Waldorf salad, but find all the mayonnaise in the dressing to be too heavy and rich for me. I came up with this healthy twist on the Waldorf that is lighter, but full of flavor and crunch. It has a lot of fiber and is nutrient dense to boot. And for times when life is crazy, but you want to make a heathy lunch without the labor, I give you permission to use canned chicken and bagged shredded cabbage like I did last week!

They have both at Trader Joe’s. :) But you could probably find it at any large supermarket.  And at the end of the week, you’ll have all that leftover turkey that you will want to put to good use, so you could use that instead.

I always have my whipped cottage cheese at the ready, but if you don’t, you could use Greek yogurt instead. I didn’t have grapes on hand that are usually in a Waldorf, so I threw in some dried cranberries for some color and and extra layer of sweetness.

Melissa Iwai 2015

Melissa Iwai 2015

Wishing all you Americans a Happy Thanksgiving this week!

Lean Waldorf Salad

1 tablespoon mayonnaise

1/2 cup whipped cottage cheese or Greek yogurt

1 12.5 oz. can chicken breast, or 1 1/2 cups chopped cooked chicken or turkey

salt and pepper to taste

4 cups chopped cabbage

1 Fuji or Honey Crisp apple, chopped

1/4 cup chopped, toasted walnuts

salad greens

handful of dried cranberries to taste

  1.  Mix mayonnaise and whipped cottage cheese or Greek yogurt together in a medium sized bowl.  Add chicken and salt and pepper and incorporate. Mix in cabbage, chopped apple, walnuts and dried cranberries.
  2. Serve over a bed of salad greens.
  3. Enjoy!

Makes about 4 servings.

chicken salad 3

 

 

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Filed under chicken, Vegetables

Giveaway

2000 giveaway

I’m doing a giveaway on Instagram to celebrate reaching 2000 followers!  I’m giving away the original signed sketch of Portrait Bombers to one winner. It was one of my most popular Inktober drawings last month and got the most comments on Instagram and Facebook. To enter for a chance to win, just follow me on Instagram if you haven’t already, and tag a friend who might be interested in the comments there! I’ll choose someone at random on Friday the 13th (November 13, 2015) at 5 p.m. EST. :) 

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Happy Halloween and Pumpkin Smoothie

inktober 31
I’ve been doing an ink sketch every day for the month of October and posting on Instagram.  This is the last one!  I’ll be doing a give away next month of some of my original sketches, so stay tuned…  See the Top 5 Favorites and which art tools I used here.

 

Here’s my Pumpkin Smoothie recipe– in keeping with the autumnal spirit of the day!

(I often freeze pumpkin puree in ice cube trays and remove and store in a ziploc bag for these…one cube equals 2 tablespoons of puree)

WIth some pumpkin granola sprinkled on top!

With some pumpkin granola sprinkled on top!

Pumpkin Smoothie

2-3 ice cubes

1/4 frozen banana 

2 tablespoons pumpkin puree

1 scoop vanilla protein powder

3/4 cup almond milk

dash of vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin spice

pinch of guar gum and xanthan gum if you want it extra creamy (optional)

  1. Place all ingredients in blender and blend until smooth.

Makes one serving.

pumpkin-smoothie

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Pumpkin Custard for Breakfast

pumpkin custard2

Pumpkin is officially in season now! Have you see all the pumpkin products at Trader Joe’s alone?  I’m intrigued by the pumpkin cookie butter, but I haven’t bought any yet.  I stock up on their canned organic pumpkin this time of year though, because it’s always great to have on hand, and not only for pumpkin pie.

I’m trying to get more veggies into all of meals, even breakfast. AND I recently had to have dental work and gum surgery, so soft foods have been a must. :(

I’ve been enjoying this warm pumpkin custard for breakfasts as well as dessert!  It’s pretty high in protein and low in sugar, so I don’t feel guilty eating it first thing in the morning to start my day.  And since the weather is turning colder, it is such a comforting meal to warm you up!

 

Pumpkin Custard

1/2 cup canned pumpkin puree

1 egg

3 tablespoons liquid egg whites or one egg white

1 tablespoon milk

Stevia or other sweetener

1/4 teaspoon of vanilla

1/2 teaspoon cinnamon

dash of pumpkin spice

Non-stick spray

  1.  Mix all ingredients in a bowl.
  2. Spray a large ramekin or bowl or two small ramekins with non-stick spray.  Pour custard in taking care to leave about 1/2 ” space at the top.
  3. Microwave in 30 second intervals until cooked. Depending on your microwave and whether you cook the custard in two ramekins or one, it should take about 90 seconds – 2 1/2 minutes.

 

 

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Filed under Breakfast, Gluten Free, Vegetarian

Sweet Potato Parmesan Chips

sweet potato chips1

I have been addicted to these microwave sweet potato chips recently! Why? Because they taste great (obviously), AND they are sooo easy to make!  I’ve been keeping a peeled sweet potato in the refrigerator. When I want to have some fresh chips at lunch time, I just slice thin rounds with my mandolin, place on a parchment lined plate, season with parmesan and onion powder, and zap in the oven for three to four minutes.  How easy is that?

I was inspired by this recipe for sour cream chips.  I couldn’t find powdered buttermilk, so I just omitted it.  I also omitted the salt, which I found unnecessary.  I was dubious at first – -I have always made chips in the oven.  But invariably they would burn on the edges.  I thought microwaving these would produce soggy chips — and they did, the first time.  The trick is to slice them REALLY thin, and you need a mandolin to do this.

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Now, I keep a peeled portion of sweet potato in the fridge, and whenever I want fresh chips, I just make them.  It’s so much easier than having to preheat an oven and attempting to bake them that way.  For some reason, the microwave ones may brown — watch closely at the end of cooking– but not much.  And it still tastes good — I actually prefer a bit of browning.  It is a very different flavor than the brown/black edges I would end up with baking traditionally.  Hope you try these! :)

sweet potato chips2

Microwave Sweet Potato Parmesan Chips

1 sweet potato (I peel mine, but you don’t have to!)

1 teaspoon grated Parmesan cheese

Pinch or two of onion powder

Non-stick olive oil spray

  1. Line a plate with parchment paper. Spray with non-stick spray.
  2. Slice some thin rounds of sweet potato with a mandolin.
  3. Arrange in one layer on parchment. Spray with non-stick spray.
  4. Sprinkle with parmesan cheese and onion powder.
  5. Microwave on high for about four minutes checking to see if they are getting too brown at about three minutes.
  6. Remove and eat! If you want to make a bigger batch and save in an air tight container for later, just repeat the process until you finish slicing the sweet potato.

sweet potato chips 3

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Filed under Appetizers, Snack, Vegan, Vegetables, Vegetarian

Princeton Children’s Book Festival and Bilingual Good Night Engines

IMG_0941

Copies of my new book came yesterday!  It’s the bilingual board book version of Good Night Engines.  I’ll be signing copies of these as well as Truck Stop at the Princeton Children’s Book Festival tomorrow from 11-4 at the Princeton Library in New Jersey.  Please stop by if you are in the area. There is a fantastic group of authors and illustrators that will be there.  Check it out here!  :)

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Easy as Pie Ice Cream Cake

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Our son turned eleven while we were on our cruise to the Bahamas, so we decided to celebrate it at home later in the summer.  My son has never been a cake fan. From the time he was a toddler, he has been fobbing off remnants of cake for his mom and dad to finish at every birthday party. He and I decided an ice cream cake would be best for his birthday, because he loves ice cream — he always eats it with a fork even when it’s served in a bowl!

As usual these days, I was swamped with work and had a big book deadline on top of travel plans right before the celebration!  I found a solution, though, with this cake, which can be prepared days in advance.

The base is a brownie layer which you can make from a mix or from scratch. Here is my recipe for a decadent Truffle Brownie. Because I was pressed for time, I used Trader Joe’s Truffle Brownie mix. Then after I baked the brownie layer and let it cool completely, I spooned softened Cookies and Cream ice cream on top and smoothed.  I froze the cake until hardened, then melted chocolate chips and white chocolate chips in two separate bowls in the microwave.  The white chocolate chips did not melt properly, and I thought it was a fail, but I crumbled them on top, and it was actually quite tasty! I was able to wrap the whole thing pan and all in saran and foil and store in the freezer for a few days.

An important thing to note is to use a spring form pan — the kind used for cheesecakes. When you are ready to serve the cake, simply release the sides and remove the bottom.  If you don’t have a spring form pan, you could line a cake pan with saran and remove the cake and peel off the saran when ready to serve. But you won’t have as crisp an edge. Do not thaw this cake before serving!  It is best to serve immediately after removing from the freezer while the ice cream is hard.  Otherwise, cutting gets very messy!

The birthday boy blowing out the candles.

The birthday boy blowing out the candles.

The cake was a hit and there were no leftovers on plates for the parents, so we had to get our own slices!

Easy Ice Cream Cake

1 package of brownie mix

1/2 gallon container of ice cream

1 cup chocolate chips

1/2 cup white chocolate chips (optional)

non-stick spray

whipped cream (optional) for garnish

  1.  Spray non-stick spray in spring form pan and set aside.  Or line a cake pan with saran.
  2. Preheat oven and prepare brownies according to package.
  3. Pour batter into pan and smooth top.  Bake brownie layer and cool completely.
  4. Meanwhile, let ice cream thaw for about 25 minutes while brownie layer is cooling.
  5. Spoon ice cream on top of brownie layer and smooth with an offset spatula or spoon.  Freeze until hardened.
  6. Melt chocolates separately in two bowls at 30 second intervals in the microwave, stirring occasionally. When completely melted, spoon chocolate in center of cake and smooth out.  Top with white chocolate crumbles.
  7. Wrap cake in saran and foil and freeze until hardened.
  8. When serving, do not thaw cake! Release spring form pan and remove bottom.  Or if using a cake pan, lift cake out of pan with saran and remove saran wrap.  Cut cake immediately while ice cream is still hard and serve. Enjoy!

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Peanut Miso Kale Chips – A New Favorite!

kale miso 2

A couple of years back, I did a post on these Kale Chips, but I’m here to tell you today that I’ve vastly improved them! These are the most delectable Kale Chips ever, and if they were sold in a bag, I’m sure they would fetch the usual $5.00 or so price tag for just a mere handful! The flavor is as wonderful as ever, but I discovered that using Tuscan Kale, removing every single hint of stem, and a new cooking method takes these chips to a higher level.

Tuscan Kale is the kind of kale with flat leaves, unlike their curly leafed cousin.

kale trimmed

I trim each leaf with kitchen shears, and save the stems. I cut the stems into short pieces, or process in a food processor and steam for later usage.

kale with scissors

Kale in steamer -- steam for about 10-12 minutes depending on how chewy you like it.

Kale stems in steamer — steam for about 10-12 minutes depending on how chewy you like it.

I mix together the sauce ingredients in a bowl:

peanut sauce

Then coat the kale leaves completely. It is OK if there is just a hint of the sauce on the leaves — it packs a flavorful punch and a little goes a long way!

Spread kale out in a single layer on lined baking sheets. Put in a preheated 375 F degree oven. Turn off oven and let sit for 30-60 minutes, checking after 20 minutes.

The chips are perfectly crisp with no brown edges!

kale miso

If you want an even faster recipe, just make the kale chips without the sauce. Cooking time is 20 minutes. I like to spray with olive oil and season with kosher salt.

kale

Look how thin it is!

Look how thin it is!

These chips keep in an air tight container for about two days, and they stay crisp! I have also tried them with a sprinkle of nutritional yeast (parmesan would probably taste better, but if you want to go vegan…) and taco seasoning.

kale-chip-with-yeast

kale with yeast 2

My favorite is the peanut miso flavor though! :) Have a try and let me know what you think. Which do you like best?

Peanut Butter and Miso Glazed Kale Chips

1 tablespoon peanut butter

1 teaspoon miso paste

1 teaspoon soy sauce

1 teaspoon mirin (or rice wine vinegar if you don’t have it)

2 teaspoons water

A large bunch of Tuscan Kale

non-stick spray

1.  Preheat oven to 375 degrees and line two baking sheets with parchment or foil. Spray foil with non-stick spray. Set aside.

2.  Wash kale leaves and pat dry. Then cut away each side of the stem per leaf, reserving leaf parts. Save stems for later use (I like to chop mine and steam them).

3.  In a large bowl whisk together peanut butter, miso paste, soy sauce, and mirin with a whisk. Add water and whisk until smooth. Throw in kale leaves and coat and massage with clean hands to get the sauce on all of the leaves. Spread leaves in a single layer on lined baking sheets. Spray with non-stick spray. You will have extra. You can save these to bake for another time. Turn off oven.

4.  Place baking sheets in oven and let sit for one hour. Halfway through baking, stir the leaves and turn over.

5.  When chips are crisp, transfer to a plate and let cool completely.

Plain Kale Chips

1 bunch Tuscan Kale

non-stick spray

kosher salt to taste

1.  Preheat oven to 375 degrees and line two baking sheets with parchment or foil. Spray foil with non-stick spray. Set aside.

2.  Wash kale leaves and pat dry. Then cut away each side of the stem per leaf, reserving leaf parts. Save stems for later use (I like to chop mine and steam them).

3.  Spread leaves in a single layer on lined baking sheets. Spray with non-stick spray. You will have extra. You can save these to bake for another time. Season with kosher salt. Turn off oven.

4.  Place baking sheets in oven and let sit for 20 minutes, checking after 12 minutes.

5.  When chips are crisp, transfer to a plate and let cool completely.

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Filed under Appetizers, Gluten Free, Sides