My Aerogarden is on fiyahhhh!!! (Fire.) Meaning it’s doing really well. We just passed day 45 (above) and I’ve already taken two harvests of the Italian basil. The Thai holy basil was going a bit slow and finally caught up! Here is how the Thai holy basil and Italian sweet basil looked at day […]
Aerogarden Thai Holy Basil and Italian Basil Update Day 35 and 45 Read More »
Bucatini is type of pasta which is very similar to spaghetti but it has larger and thicker noodles. The thick noodle strands of bucatini gives a bit more bite to your pasta dish and I made it successfully with my pasta extruder. Nothing is better than homemade pasta! Making fresh homemade pasta with Kitchenaid Pasta
Delicious Homemade Bucatini: Fresh Herbs and Zesty Breadcrumbs Delight Read More »
Vanilla Bean Ice cream with Bourbon! Guess what I’m going to be doing this weekend?! Making ice cream!!???????????? I just got a gallon of milk and quart of cream, so I should be able to churn out a few quarts yea? Yaaa!! This is one batch that I’ll be remaking. Vanilla bean is one of
Bourbon Vanilla Bean Ice Cream: A Creamy Delight Read More »
One of my favorite Japanese style salads! I love macaroni salads. I love potato salads. I love my carbs. And yes, all go so well with barbecues. I know it’s not barbecue season yet, but this one is good enough to stand on it’s own without one. How can this be!? Drum roll….. Tuna! Canned
Macaroni Salad: Delicious Japanese Style with Tuna Read More »
Matcha Ice Cream is a delicious and rich ice cream that’s made lighter without eggs! The secret? Corn starch, which enables the ice cream to maintain a thick creamy consistency that ‘s quite similar to egg yolk based custards. Matcha green tea lends an earthy and sweet aroma. If you’ve never had matcha ice cream
Irresistible Matcha Ice Cream: Egg Yolk-Free Delight Read More »
Mizuna (Japanese Mustard Greens) with Garlic and Bacon Recipe I’m always trying to eat more vegetables, and this is one tasty way to accomplish that! I don’t know about you but sometimes it’s nice to eat cooked green leafy vegetables. I’m talking about baby bok choy, spinach, chard and the like. This is a new
Holy Moly Macaroni! Is what I thought when I tasted this macaroni salad! Yes, it is just a macaroni salad. And maybe it’s been a long time since I’ve made it, but this one was quite good! It’s not heavy and is a solid side to go with any meal (like the one pictured below~). The
Macaroni Salad Japanese Style with Bacon, Cucumber, and Red Onion: Delightful Recipe! Read More »
Hi. If you have been following me for a while you know how much I like kabocha (Japanese pumpkin). I’ve used it in soups, salads, stir-frys, and desserts. I don’t think it will ever get old, as it’s so versatile. And all it is is a little green pumpkin. It looks quite unassuming really. But
Saute Kabocha Recipe: Sake & Soy Sauce Delight Read More »
Japanese Style Broiled Mackerel with Salt (Shioyaki) One of the simplest and most tasty ways to eat mackerel!! 😀 I haven’t been catching much fish recently, but this one didn’t get away!! Since I caught this one, I wanted to show you how to make one of the simplest and most tasty preparations of
Mackerel Shioyaki: Irresistible Japanese Style Broiled with Salt Read More »
Today I wanted to share another version of how to cook agedashi tofu (揚げ出し豆腐). This is one of my favorite appetizers to order in Japanese restaurants. I love the crispy exterior that contrasts with a super soft tofu interior. These literally melt in your mouth. The savory sauce is the perfect bath for these tofu
Delicious Pan-Fried Agedashi Tofu with Shishito Peppers Recipe Read More »
