This has been a favorite of our family since I first made it. I was inspired by a YouTube video I watched about Nikkei cuisine (basically Japanese-influenced Peruvian cuisine) and since I had some eggplant in the fridge and all the other ingredients needed, I made this. The miso sauce was adapted from another recipe, but the cheese on top of the eggplant is “Nikkei-influenced”. You can also make this without the cheese on top and it is also delicious.
This is a favorite and staple meal in our family. I cook this pretty often (at least twice a month?) and we all love it. It is very easy to whip up and elements of this dish can be prepared beforehand making it easy to bring everything together. Since my family loves roasted cauliflower I always roast at least two heads when I make this.
Before I made this recipe, I didn’t have a great impression of borscht. Basically, I only had it one other time and it wasn’t great. But beets were in season and they were cheap at the Farmer’s Market so the hubs and I decided to make some borscht.
This is a simple tomato sauce that I make for E.
Since I usually make my own tomato sauce, I just modified the recipe I usually use. This recipe uses fresh tomatoes and no salt or sugar. You can also use canned tomatoes, but use only the unsalted variety. If using fresh tomatoes, I find cherry tomatoes the best as it is most reliable when it comes to sweetness and tomato-y taste.
We started our Baby-Led Weaning (BLW) journey a few weeks ago. So far, it hasn’t been going well. I was a little bummed since I had imagined that E would happily pick up her food and enthusiastically eat it. Well, she doesn’t.
This is one of my (or probably my current) favorite ways to consume cauliflower. There is just something magical about roasting cauliflower – with cumin. The hubs and I can devour a whole head (or two) easily and this recipe is oh so easy to do. You can definitely experiment with other spices (e.g. paprika, herbs etc.) but cumin is my favorite. I especially like scraping up the roasted cumin seeds after baking and eating them, kinda like licking the plate clean!
Growing up, I wasn’t a big fan of potato salad simply because there was always too much mayonnaise in it. I wasn’t a fan of mayonnaise as a kid and avoided it like the plague. It wasn’t until the hubs (then bf) introduced his chicken/tuna salad concoction to me that I realized that one need not put so much mayonnaise in their salads to get it to be nice and creamy. During that time I also had an awesome (and unforgettable) Japanese potato salad made by one of mothers of my students. I still dream about it – yes, I dream about food.
Pictured above is a perfect example of why I will never be the perfect Japanese housewife (not that I am aiming to be one). My spinach is not arranged evenly and I neglected to mix in the sauce but decided to just dribble it over the spinach. I guess it doesn’t matter much to me, as long as it looks “presentable” and “delicious”. 🙂
There are times in my life when I have a craving for fried food – last week was one of them. I had to have something fried and poked around in my fridge for ideas. There, sitting in the crisper were two zucchinis. Zucchini fritters it is (was).
Sweet potatoes are a favorite of mine and I love them cooked in almost any way – steamed, boiled, roasted, fried, etc. There is something special about roasting sweet potatoes though. Roasting helps bring out an added flavor dimension to these special root veggies. Since sweet potatoes have a higher sugar content than the average potato (hence the name), roasting really brings out the sweetness of these potatoes. Technically you can also just boil the sweet potatoes in some broth before blending it all up, but the extra effort of roasting it brings the soup to another level. The addition of kale and chard (or mixed greens) also gives the soup added nutrition. The sage oil drizzled on the top adds a nice touch to the dish.
Served with some fresh bread and salad, this soup is perfect for either a lunch or dinner.