Oatmeal Porridge with Dried Cranberries
Personally, I prefer oatmeal that is more watery than the norm. The typical oatmeal porridge seems to be very gooey and viscous. My oatmeal porridge recipe is mostly water. In a pot, I just measure exactly 1 cup of oatmeal and add 4 cups of water or 1/2 cup of oatmeal and 2 cups of water. Just have 1:4 ratio of oatmeal-to-water. The oatmeal porridge should have the desired watery consistency. Now, it's ready to serve. Scoop out some oatmeal into a bowl, drop in some dried, sweetened cranberries, and enjoy your very simple, sweet breakfast!
Nowadays, America is becoming more and more of a melting pot. Daikon, bok choy, and Napa cabbages are no longer confined to Asian supermarkets anymore. They are part of the mainstream American supermarkets. Daikon looks like a white carrot, but I find it better-tasting than the carrot. Carrots always have this strange sweet taste; but daikons are awesome. They form the best soup base ever. To make daikon soup, you just need one big daikon. You rinse it, cut it, toss it in the pot, add some water, and allow the water to boil. Then, you should lower the temperature to medium-heat and allow the water to simmer. After 30 minutes of simmering on medium/low heat, the daikons should be soft. If not, then simmer some more. When the soup is ready, turn off the stove, serve, and enjoy!
Apple Slices with Peanut Butter
Apples may be covered by wax to make them shinier on the shelf. To remove the wax, you should place the apples in a mildly acidic solution. Some people use lemon juice, baking soda, and warm water; other people use vinegar and warm water. After cleaning the apples, you may place them in a fruit bowl. On a later day when you want to eat an apple, you just pick an apple from the fruit bowl, cut it into slices with a small knife, remove the apple core and stem, and place the apple slices on a clean plate. Add some natural peanut butter, and enjoy!
Mung Bean Soup
Just rinse the mung beans and add them to the pot. Add some water, which may vary depending on desired thickness. Keep an eye on the stove. If the water seems to be boiled off, then just add more water and keep on simmering. Mung bean soup may be served warm or cold, but I prefer lukewarm.
Just rinse the soybeans and add them to the pot. Allow the soybeans to soak for a whole day. Drop the soybeans and water into the food processor. Process the soybeans to release the contained water. Strain the liquid with a semi-permeable membrane of cloth. The collected liquid is the soymilk. The residue is the soy pulp or okara (Japanese おから) or dou zha (Chinese 豆渣). Boil the liquid on the stove, and allow it to simmer for more than 30 minutes. Serve warm like soup. Soymilk tastes completely bland, like water. Save the soy pulp for making soy pancakes or sautéed soy pulp.
If you have made soymilk, then you would have soy pulp, a byproduct in soymilk and tofu production. Soy pulp can be sautéed in a pan with spices and served as a dish. Spoon as many helpings as you want over your rice bowl.
Peanut Butter and Jelly Sandwich
This must be the simplest recipe ever, if you aren't making the bread, peanut butter, and jam from scratch. All you have to do is take a scoop from a jar of peanut butter and smooth it out on the bread. Do the same thing with jam, but on a different slice. Put the bread slices together, so that the peanut butter and jam are both between the bread slices.
Start with a pack of dried kidney beans. Soak the kidney beans underwater overnight. Boil the kidney beans the next day, and allow the kidney beans to simmer for more than 30 minutes. Open a jar of tomato sauce. Dump in the tomato sauce. Add some seasoning. Serve.