Author Archives: Mizuki Abe

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In an effort to prove to a certain someone that sauerkraut as a pizza topping is a winning idea, I made a beef and sauerkraut pizza a few days ago.  It might not look like much, but it was one of the better pizzas I’ve ever made.  Said skeptic was blown away.  Mission: accomplished.


What you’ll need:

  • Pizza dough
  • Tomato sauce
  • Ground beef or pork (or brats!)
  • Oregano
  • Red pepper flakes
  • Sauerkraut
  • Mozzarella and/or provolone

How to:

1. Make/buy pizza dough.  Preheat the oven to 450 or higher.

2. Saute half an onion in a little oil until soft.  Add about 1/2 lb. ground beef or pork.  Season with salt, pepper, oregano, and red pepper flakes, and cook until the meat is browned.

3. Oil a baking sheet (I used a 9X13 brownie pan for a slightly thicker crust) and spread the dough to the edges.

4. Spread the sauce over the dough.  Top with the beef and big spoonfuls of sauerkraut.  Add a little more sauerkraut – you will be happy that you did this.  Cover it all with a bunch of cheese.

5. Bake until the cheese is melted and browned to your liking.…

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I finally made pizza dough! After spending months buying the pre-made stuff from Trader Joe’s I bit the bullet and made my own. Well, technically it wasn’t my own. I used the recipe from the Joy of Cooking, but I made it! It was pretty fun, too. Watching the dough rise was really exciting, and now I’m inspired to make bread.


Start out with 1-1/3 cup warm water and one package of yeast.Empty the packet of yeast into the bowl of your mixer.

Pour in the water. I gave it a little stir, but I’m not sure whether you’re supposed to do that or not. Does anyone know whether the yeast will dissolve without a little stir to get it going? Anyone?
Let the mixture sit for about 5 minutes until the yeast is dissolved.

To the yeast mixture add 3-1/2 cups all-purpose flour, 2 tbsp olive oil, 1 tbsp salt, and 1 tbsp sugar.

Mix with the paddle attachment on low speed for about a minute. Or you can do it by hand if that’s your thing. It will look something like this.

Switch out the paddle for the dough hook, and beat on low speed until the dough is smooth and elastic. My previously unused dough hook had a little sticker on it telling me not to use on a speed higher than two, I believe, so I kept it at one or two until it looked like this.

While the dough hook is doing its job, rub a little oil in a large bowl.

Remove the dough from the hook, and form it into a ball.

Roll it around a little to coat it with oil.

Cover it with plastic or a cloth, and set it in a warm place to rise for 1 to 1-1/2 hours. I don’t really have a warm place in my apartment, so I ended up turning the oven on to the warm setting and setting the bowl on the stove. Sorry, environment. Next time I’ll bake something in the oven so I’m not just wasting a bunch of gas. I promise. And please forgive me for my filthy stove. I’m working on it.

Just for fun, here’s what it looked like before rising.

And here’s what it looked like after 1.5 hours. Wowsa! This is what has convinced me to give the bread a shot. It’s just so cool to watch it grow.

And then there’s this step! You get to punch the dough! I wish I would have discovered this when I was a little girl getting picked on by my two older brothers. Instead of crying and telling them to “shut up” I could have taken out my aggression on some dough.

After the big punch, divide the dough in half.

Loosely cover it with plastic wrap, and let it rest for 10-15 minutes.

Then it’s ready to go!

I was pretty excited about my first batch of homemade pizza dough, but I have to say that I wasn’t blown away by the results. I’m not sure if it’s the recipe if I beat it too long, or what it was. I prefer a chewier crust, and this was just a little too crispy for me. If you have any suggestions, please let me know!…

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Welcome to the wonderful world of beetza.  Or bizza.  Or beetzah.  Beet pizza.  Well, more like beet focaccia.  Beetaccia just doesn’t roll off the tongue in the same way.  It sounds more like a martial arts exclamation.  Beeeeee-taccia!

Hello there, beets.


Lovely jubbly, innit?  I have no idea what that means, but I have an Irish friend who says it a lot, and it seemed appropriate for this lovely beet.

Behold, the root vegetable contingent in my apartment.

You’ll only need one beet and about half of a potato for the beetza.  And some pizza dough, olive oil, rosemary, sea salt, and goat cheese.

Thinly slice the raw potato.  I used my new mandolin, and it did a fine job.

The slices were so thin you could see through them.  I really liked them like this, but it won’t ruin the ‘za if they’re a little thicker.

We have a clinger!

I sliced the whole tater, and I ended up with a plateful.

Drizzle a little olive oil on a baking sheet, throw the potatoes on, and bake at 350 for about 5-8 minutes.  You don’t want to cook the potatoes completely because they’ll cook more once they’re on the pizza.  Just soften them up a little.

This was after about 8 minutes.  Some of the thinner ones stuck to the pan and some of the thicker ones were still pretty undercooked.  I’m going to used the thick ones to make a little batch of potato chips.

Zoomed in a little.  You can tell that they’re not totally raw.

Now it’s time for droppin’ beets.  Some may say “thinly slicing” beets.  Potayto, potato.

Is that a tiny, super thinly sliced beet or do I just have a big, fat thumb?  It’s all relative here.

You’ll only need a single beet for the beetza.  Thinly slice it just like the potato.  Save the others for roasting or making beet chips.

I love taking pictures of beets.  They’re such an awesome color and them kind of look like a tree trunk on the inside.

Bake the beets just like the potatoes, only extend the cooking time to 10-12 minutes.  Once you take the beets out of the oven, throw in your pizza stone and crank up the temperature.

Can you beat a plate of beets?  I love beet puns.  Now beat it.

Roll out some pizza dough, and drizzle with a little olive oil.  I just used my hands to kind of rub the oil around the crust, but you could just brush it on, too.  I prefer to get as few utensils dirty as possible.  I guess I shouldn’t care this week since I bet on UNC to win the championship game, resulting in Matt having to wash the dishes for a week.  Beat that!

Sprinkle the crust with rosemary and sea salt.

Spread the potatoes over the crust.  They’re really thin, so I didn’t really skimp.

Top with some beets.

Crumble some goat cheese on top of it all.

Bake for 20 minutes or so – until the crust is done.

Beetza is pretty hard to beat if you ask me.

We dipped it in olive oil with cracked pepper, and it was lovely.

If you want more healthy recipes like that, you can ask for your recipes here.…

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A Step-by-Step Guide to Cleaning Your Kitchen

I know cleaning is the most boring part of maintaining a house but if you don’t want to fall ill and want your place to look amazing, you have to clean it all up.

While cleaning rooms are still fine, cleaning your kitchen is another story. A lot of us don’t know where to even start but no worries guys because this article will tell you just that. With these simple steps, you can clean your kitchen in no time at all and actually enjoy doing it too. The checklist was submitted to us courtesy of HomeGuyd.

So, what are you waiting for? Go and clean your kitchen now!

1. Remove the clutter

You need to first sort through the pile of rubbish in your kitchen including the newspapers, toys, etc. which don’t belong in the kitchen and keep them in a separate basket. Throw any food item which has gone bad and makes sure there is not a single item left on the floor or the countertops.

2. Put the dishes in the sink

Then, gather all your dirty dishes and put them in the sink with a soap solution so that while you clean the kitchen, the soap solution can loosen the dirt from your dishes.

3. Spray the countertops

Next is to spray your countertops and stovetops with a cleaning solution so that it does its job while you clean the remaining part of the kitchen.

4. Clean your fridge

Now you need to empty your fridge of any unnecessary food items or anything that has gone bad. Make sure that you have only good or required food items in the fridge and throw everything else into the trash can.

Messy Fridge

5. Clean the top of the kitchen

Now, start cleaning from the top of the kitchen. Clean the ceilings and the top of the doors. You can use long-handled dusters of vacuums to do this job. Don’t worry about the floor getting dirty as you will clean it in the end.

6. Clean your microwave and cabinets

Then, clean your microwave from the inside and the outside and wipe down the upper cabinets with a damp cloth.

7. Wipe down the countertops

Now, you need to wipe down your countertop and stovetop which was earlier sprayed with a cleaning solution and make sure that there are no stains left behind.

8. Clean the vertical surfaces

Once you have cleaned all of those surfaces, it is time to clean the kitchen tools and equipment which have a vertical surface, like the refrigerator’s surface, microwave’s surface, oven, and so on. Make sure you clean the handles and the outside properly.

Cleaning Microwave

9. Clean the lower cabinets

Then, you need to wipe clean the lower cabinets and drawers with the help of a warm soapy solution.

10. Wash the dishes

Once every surface is cleaned, it is time to wash your dishes and clean your sink. Rinse your sink with water and let it dry.

11. Empty your trash bin

Throw all the trash outside in the trash container and clean your trash basket once before putting a new trash bag inside.

12. Clean the kitchen floor

Finally, it is time to dust the floor and then mop it with a damp mop. Once you have done this, you will notice that your kitchen looks very clean and tidy today.

Neat and Clean Kitchen

Stay tuned on Itacho Restaurant for more helpful updates.…

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Cold Roasted Moroccan Spiced Salmon Recipe

Cold Roasted Moroccan Spiced Salmon is the spicy and tasty fish recipe simply blasted with lots of flavors and spices. The roasted and flavored salmon contains a unique spice of carom seeds and lime juice.

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 12 persons


  • 3 pounds salmon fillets boneless
  • 1 tsp butter/margarine
  • 1/2 tsp ground ajwain
  • 1/2 tsp chaat masala
  • 1/2 tsp ground cinnamon
  • 1-inch ginger paste
  • 1/4 tsp ground nutmeg
  • 1/4 tsp all spice powder
  • 1/4 tsp cayenne pepper
  • 1/8 tsp mustard powder
  • 1/2 tsp honey
  • 1-1/2 tsp fresh lime juice

How to make Cold Roasted Moroccan Spiced Salmon:

  1. Rinse the salmon fillets in normal running water and pat dry with a clean kitchen napkin.
  2. Combine all the ingredients in a big bowl.
  3. Add boneless salmon and coat the fillets very well into the mixture.
  4. Line a baking sheet with aluminum foil and spray the nonstick cooking spray.
  5. Arrange the salmon fillets on the prepared baking sheet from skin-side down.
  6. Spread the remaining spice mixture over the fillets evenly and keep aside for about half an hour.
  7. Preheat the oven to 400 degrees F and roast the salmon for about 10 minutes.
  8. When it starts browning then insert a toothpick and check whether it is cooked or not.
  9. Take out from the oven and allow the cooked salmon to cool at room temperature for about 10 minutes.
  10. Wrap the cooked salmon with the foil paper and refrigerate for about 1-1/2 to 2 hours.
  11. Serve cold with salad and chutney.

Chef Tips:

  1. The another method is you can cook the salmon in the skillet over medium-high heat for about 20 minutes, at this time you need to drizzle few drops of oil and water at the time of cooking.
  2. Adjust the spices as per your requirement.
  3. Cold Roasted Moroccan Spiced Salmon can be garnished on the bed of lettuce, broccoli, celery, onion and bell pepper rings.

If you have any doubts regarding the recipe, you can contact us here.…

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Chicken Salad Recipe

A healthy Chicken Salad can be made very quickly. Do the best use of time, collect your favorite salad ingredients and use as per your taste and requirement You can have this recipe with the Garlic bread recipe I shared with you earlier.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings


  • 8 boneless chicken breast halves (well cooked and diced)
  • 1 cup chopped celery
  • 2 tbsp corns
  • Lettuce leaves chopped
  • 1/4 yellow bell pepper sliced
  • 1/4 red bell pepper sliced
  • 1 cup mayonnaise
  • 2 tsp white wine
  • 1 tsp vinegar
  • Salt to taste
  • Fresh herbs to taste
  • Spice blend to taste

How to make Chicken Salad:

  1. Combine all the ingredients in a big bowl.
  2. Toss very well to coat the chicken with all salad ingredients.
  3. You can add more mayonnaise if required.
  4. Season with fresh herbs, spice blend, and salt to taste.
  5. Toss and enjoy yummy or refrigerate for 30 minutes to serve chilled.
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Garlic Bread Recipe

Toasted Garlic Bread is a crispy, fragrant and delicious side dish, easy in making and yummy in eating. French bread is lightly crusted with the soothing mixture of olive oil, butter, and crushed garlic. You can eat this with fish roll sauce if you feel like the garlic bread is too dry to eat it alone.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings


  • 2 loaves French bread
  • 8 cloves garlic, crushed
  • 2 tbsp. extra virgin olive oil
  • 6 tbsp butter, softened
  • 2 tsp mixed herbs
  • A pinch of salt
  • A pinch of ground pepper

How to make Toasted Garlic Bread:

  1. Cut the loaves of French bread into 1/2 inch slices.
  2. Take a small bowl and combine butter, crushed garlic, mixed herbs, olive oil, salt and ground pepper.
  3. Mix very well and spread evenly on bread slices.
  4. Place bread slices in preheated oven and toast until butter is bubbling and edges of bread are brown.
  5. Make sure to keep the oven temperature at 180 degrees C and toast it for 15 minutes until butter is melted and bread turns crispy.
  6. Reassemble the bread slices to form the loaf and wrap in heavy duty foil, leaving foil open at the top.

Nutrition summary:

There are 53 calories in 1 small slice of Garlic Bread.
Calorie breakdown: 35% fat, 56% carbs, 9% protein.

  • Calories   53
  • Fat            2.04g
  • Carbs       7.3g
  • Protein    1.24g

Nutrition Facts:

Serving Size 1 small slice (2-1/2″ x 2″ x 1″)
Amount Per Serving

  • Calories from Fat 18
  • Calories 53
  • % Daily Values*
  • Total Fat 2.04g     3%
  • Saturated Fat 0.395g     2%
  • Polyunsaturated Fat 0.574g
  • Monounsaturated Fat 0.937g
  • Cholesterol 0mg     0%
  • Sodium 98mg     4%
  • Potassium 17mg
  • Total Carbohydrate 7.3g     2%
  • Dietary Fiber 0.4g     2%
  • Sugars 0.07g
  • Protein 1.24g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 1%
  • Iron 2%

Chef Tips:

  • British English recipe for Bread Machine Garlic Bread.
  • French recipe for Pain aille e la machine e pain.
  • Australian recipe for Bread Machine Garlic Bread.
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Fish Roll Sauce

Fish Roll Sauce is one of the famous sauce dishes, served in various parts of the world. This sauce is generally served for garnishing the Lancaster, Ontario perch rolls and many other such appetizers.

Preparation Time: 2 minutes 
Cooking Time:
8-9 minutes
Servings: 8


  • 4 tbsp all-purpose flour
  • 2-1/2 tsp mustard powder
  • 1/2 cup distilled white vinegar
  • 3 tsp vegetable oil
  • 4 eggs
  • 2 tbsp softened butter
  • 2/3 cup white sugar
  • 1-1/3 cup milk
  • 3/4 tsp ground black pepper
  • 1 tsp salt
  • 4 cups water

How to make Fish Roll Sauce:

  • Whisk the eggs one by one and stir in mustard, butter, flour, sugar, oil salt, and pepper.
  • Stir continue by gradually adding milk and water alternatively.
  • Heat vinegar in the top of a double boiler over boiling water.
  • Gradually fold egg mixture into the hot vinegar.
  • Cook until the sauce thickens stirring constantly.


If you have any doubts regarding the recipe, you can contact us here.…

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