Braised Bok Choi

Bok choi, much like ginger, is one of my favorite foods except I find myself often forgetting that because for some odd reason this incredibly easy to make ingredient I perceive as such a hassle. I wonder what's broken in my mind to think such a thing about such a simple recipe. I also find myself googling the instructions EVERY TIME I make it! What's up with that? Well I follow the recipe from Stemay Kitchen. I seem unable to copy the copy link. I found it by googling how to cook bok choi and clicked on the steamkitchen.com link. You can do the same if you'd like to view the original recipe, which I recommend because there are pictures. It'll make following those instructions far more appealing than mine.

Bok choi (I used a bagful already packaged from the farmer's market - the smaller ones are sweeter)

Garlic

Ginger

Extra-virgin olive oil

3 tbsp water

Sesame oil

1) Wash the bok choi as dirt can be imbedded in the root. Remove any damaged outer leaves and cut off the ends. That'll make cleaning the bok choi much easier, too.

2) Over medium high heat, add extra-virgin olive oil to lightly coat the pan. Then add minced garlic and ginger. I used a microplane and threw in the amount I desired. You basically want it to slightly cover the pan. Then again I flavor heavily with garlic and ginger. So adjust it to your preference.

3) I cook the garlic and ginger until it becomes aromatic, and the garlic becomes slightly translucent. I don't wait until the garlic lightly browns because by then I feel like I move too quickly and everything burns. If you feel that way, don't wait until it gets to that point. When you add the water and put a lid over the pan, it'll cook adequately.

4) Coat the bok choi in the garlic ginger sauce. I did this for about two minutes, but apparently you're just supposed to immediately add 3 tbsp water or chicken stock. Cover right away for a few minutes until water evaporates. The original recipe calls for covering it only a minute before you can enjoy this dish. Drizzle with sesame oil and salt to taste. (Sometimes I don't add the sesame oil if I want the ginger flavor to dominate).

Americanized Tabbouleh (off the Food Network)

My friend had weekly potlucks and many of them had very specific diets (no dairy, no meat, no fish, vegans, vegetarians, etc). I suppose that financially-detrimental work experience at that vegan company became more than my realization of how gullible I can be around con artists (not exactly uncommon but still....) and became training for foodies with diets I was never able to relate to before. I became really good at making crowd pleaser meals beginning with Americanized tabbouleh. I feel inclined to make that clear because my friend fbed me that my tabbouleh was so unauthentic that it's an entirely new dish. True but then again we're American. So maybe it's American authentic? I uonno...I also don't care.

I got this off of the Food Network from Barefoot Contessa. I know I deviated from the proportions slightly but I'm not exactly sure by how much. The original recipe is all that I can reference and a good template to follow. You can always experiment, deviate, or harness your culinary intuition if you feel fit.

1 cup bulghur wheat (I wanna say I added a little more than specified cuz it seemed like way too much whatever leftover)

1 1/2 cup boiling water

1/4 cup freshly squeezed lemon juice (I used more lemon juice right before serving)

1/4 cup extra virgin olive oil (I used wayyyyyyyyy less)

Salt and pepper to taste

1 cup fresh mint, chopped

1 cup flat leaf parsley, chopped

Persian cucumbers, enough until it appeared colorful and appropriate proportioned aka I don't remember LOL

Same thing for cherry tomatoes, but I cut them in half

Boil water in a pot. Pour in the bulghur wheat. Stir, then leave it to "cook" at room temperature for about 1 hour. Add the mint, parsley, cucumber, tomatoes, salt, and pepper to taste. Mix well. I added a little extra virgin olive oil until the texture seemed appropriate.

Since I was already running ridiculously behind, I transferred this into those clear plastic bags that you use to fill produce at the supermarkets and dashed off. I didn't add lemon until I arrived to the potluck many many hours later and everyone absolutely loved it!

The original recipe also called for scallions but I hate them, so I didn't include them. The order was slightly off, too. You're supposed to add the lemon juice and extra virgin olive oil into the boiling water but that seems weird to me. Water and oil don't mix. Eventually the bulghur wheat will absorb the water but I really had no idea how it would respond to the water and oil, so I chose to leave that task to the end. I also used far less extra virgin olive oil than the recipe called for which I enjoyed, as well as everyone else! Someone even asked me if I had training or cooked professionally. :D

Bulghur and Red Lentil Soup (Vegetarian)

I've been looking at my red lentils which takes far less time to cook and bulghur wheat which only requires water for quite some time now. I decided it's no longer acceptable to look at such easy ingredients to work with and feel overwhelmed and uninterested at the notion of using them as my hunger churns my stomach. So I finally went online and found a recipe that I modified to a heartier version because once I began cooking, I just wanted to add more and more. I got the original recipe from http://www.harnessyourkimchi.com/2009/12/recipe-red-lentil-and-bulgar-wheat-soup.html. You should check the site out. There's some great recipes and the blogger's quirky which I appreciate it.

Since I was still in my lazy mood and wanted the cooking to be done as quickly as possible, I used a lot of canned goods for this recipe. I still found it to be yummy. You can, of course, use fresh ingredients and alter the cooking time. But this is a great choice for those cold winter nights when you'd rather not do anything, yet crave the benefits of something warm and satisfying.

1 cup of rinsed lentils

1/2 cup bulghur wheat

I used however much water I felt was right and my soup came out thicker than thinner but experiment!

1 can of stewed tomatoes, undrained

Salt, pepper, paprika, cumin, and whatever other spices I felt like adding (can't remember exactly)

Juice of 1 lemon

Extra virgin olive oil to taste

A few garlic cloves, minced

Rosemary sprig

Grated some ginger in

Can of carrots, drained

Can of peas, drained

I believe I heated extra-virgin olive oil in a pot and coated the red lentils with it. Then I added water into it. I wanna say enough to slightly cover the lentils but not insanely. I'm sorry I barely remember the recipe. I hope anyone reading this is already familiar with how to cook red lentils. It takes far less time to cook which is why I chose to buy the red ones, anywhere from 20-25 minutes. You want it to boil and then keep it at a simmer.

Once they seemed "ready" or neared ready, I added the tomatoes, seasoning, and the bulghur wheat. When the bulghur wheat puffed and looked different, I threw in the carrots and peas which was near the end. Basically enough to heat it threw. It was during that time that I added garlic and ginger. I just grate it which is beautifully effortless! I also threw in the rosemary sprig. I let it simmer for a bit. Then I adjusted the seasoning to taste. The lemon finished it off beautifully. I did that at the end and added an extra squeeze to every bowl I enjoyed. At the end I removed the intact rosemary sprig for easy clean up. I get to enjoy the flavor of rosemary without the woodsy texture I dislike. Yay!

And this entry is reminding me exactly why I need to post my recipes much much sooner than I actually do! Oh and one more thing - I added more water as it seemed fit. The original recipe called for vegetable stock. I was both lazy, cheap, and out of vegetable stock. I never have any on hand and find that when you season your water insanely and strategically, the flavor will be adequate. :)

Roasted Fingerling Potatoes

I like potatoes, and I like trying new things. Fingerling potatoes were a new concept I wanted to try. I first came across them on the 30 Minute Meal show. I don't know what I was expecting. They aren't bad tasting, but I find them rather unmemorable. The only appeal about these potatoes are the small size which makes cooking time faster. If you're also tired of the same thing but prefer something familiar, this potato is a healthy balance. It was dry but not overly starchy in a way that makes you thirsty. I believe the cooking time had to be altered for this recipe, which is odd because many reviewers complained that the temperature and cooking time was too high. I actually found that I had to increase the roasting time. So I suggest a close observation and take it out when it looks ready. I waited until the skin looked slightly shriveled to ensure that it has thoroughly cooked through. I actually like the look because without its wrinkled image, it appears similar to its raw state. That's not as appetizing looking.

2 lbs. fingerling potatoes
6 cloves of garlic with skin-on
Drizzle of extra-virgin olive oil
Salt and pepper

Preheat the oven to 500 degrees F.

Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

Purple Potatoes

One of my New Year's Resolution is to try new foods. I'm a curious and open person, but I realized that I don't try as many new things as I would like. And food is such a simple way to achieve my goals and satisfy my curiosity. I was surprised to learn that many of us conform to this bigoted belief that produce only comes in the standardized color we're usually exposed to at the supermarket. But tomatoes aren't just red. They come in vibrant yellows, oranges, greens, and pinks. Beets have a selection of the dark reds, deep purple hues, and sunny oranges. Well, potatoes are no exception. I was familiar with Russets, baby, red, and Idaho potatoes, but purple ones were a new concept for me. Since purple is my favorite color, I thought this would be a perfect experiment. The idea that potatoes have a nutty flavor also appealed to me. I followed a recipe from the Food Network. I believe it was the Roasted Peruvian Potatoes. I, unfortunately, don't have a picture of the recipe, but I do have this gorgeous picture of raw purple potatoes cut open. They look like gorgeous jewels. They remind me of an edible version of amethyst. So, it was settled. I picked up a bag at my local Farmer's Market. Here's the recipe I used:

Roasted Peruvian Potatoes

2 lbs. Peruvian purple potatoes, scrubbed
1/2 cup extra-virgin olive oil
1 tbsp minced garlic
Salt and freshly ground black pepper to taste
A sprinkle of dried thyme

Preheat the oven to 400 degrees F.

Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.

In another bowl, combine extra-virgin olive oil, garlic, thyme, salt, and pepper. Thoroughly drain potatoes and add them to the oil mixture. Spread the potatoes on a foil lined cookie sheet, and roast for 30 minutes until potatoes are tender.

This recipe is easy to follow and worth trying. It wasn't a bad recipe, but I doubt it's the kind of flavor people jump up and down about. It does have a nutty flavor. But when I tasted it, it wasn't the kind of "nutty" flavor that I was thinking of. It has an indescribable flavor for me, but in Asian cuisine, you've probably tasted it before. The flavor is apparent but rather subtle. The flavor is unique for potatoes. I think it would be hard to pair with. I wouldn't recommend making it for a dinner party because it's not what I consider a "safe recipe." Maybe pair it with lean chicken? It's not heavy on the starchy texture like a lot of other potatoes. It's an unusual potato worth trying, but it's not very practical. I can't imagine too many different ways you can cook this.

Chinese Herbal Soup

Chinese herbal soups have detoxifying properties. Cooking herbs over a long simmer of water releases those cleansing effects. You can buy the herbs separately and inexpensively at a Chinese shop, but I decided to pick the prepackaged pack up. These versions aren't as fresh, so be careful. Make sure that the colors are still fresh looking, not dull. I simply poured all of the herbs into a large pot of water and simmered it for four hours. I can't really describe the flavor. It isn't disgusting to me, although some would consider it to be. It certainly isn't so tasty that you want seconds. Every so often I like to do my body good with a soup like this.

Soft-Boiled Eggs, Blanched Asparagus, and Hollandaise Sauce

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I made this as a midnight "snack." I was craving something light and healthy, but I couldn't pinpoint exactly what I wanted. I knew I didn't want to become over-involved in a recipe, but I did want to work for it. My mind and appetite was a little scattered, hence the variety. Eggs are generally an easy ingredient to work with, light and filling at the same time. I always seem to have them on hand. They're easy to make, and yet I rarely take advantage of the opportunity. I wanted to try something new. I love runny yolks, so the idea of the soft-boiled eggs really appealed to me. Asparagus were used as dippers in a recipe I found online. I figured the timing was appropriate. I was curious to try the unfamiliar white variety in my fridge anyways. The hollandaise sauce just seemed to make sense. I think it was the popular asparagus and hollandaise combo that intrigued me. The Hollandaise Sauce recipe I followed was overly buttery and uses less yolks than other recipes. I personally don't recommend following the recipe I'll list. I'm listing it just for the fuck of it, not because I like the recipe. It was a disappointing first hollandaise sauce experience.

-"Softboiled" Eggs

For such a simple recipe, you may wonder why I'm practically offering a tutorial, but it's important. Once you know the rules, it's easy, but you must follow them if you want to achieve success. First lesson: "Softboiled eggs" aren't actually boiled. They're simmered for a minimum of three minutes. The temperature of the egg is crucial because it’s only simmered for such a brief amount of time. Eggs that have been refrigerated should be removed at least half an hour before you cook them because the eggs must be at room temperature. On the other hand, you can run the eggs under hot water from your sink for a few minutes and add an extra minute to your cooking time. It’s also preferable to use older eggs, as fresh eggs are difficult to peel. Be sure to use the right size pan. You don’t want the eggs clashing into one another and chipping away at its shells. Fill the pan with enough water to cover the eggs, plus an extra inch with a teaspoon of salt. Bring the water to a boil. In the meantime, use a needle and prick the bottom of the shell. You have to do this or else the egg will crack under the pressure, but a small prick will allow steam to escape. Once the water reaches a gentle boil, careful lower the egg into the pan with a tablespoon. As the water reaches boiling point again, adjust the temperature to a simmer and begin timing. Large eggs should be cooked for four minutes for a runny yolk and six minutes for a slightly runny yolk. Medium sized eggs should reduce the cooking time by one minute, and extra large eggs should add a minute. Remove the eggs promptly, and run them under cold running or immerse them in a bowl of very cold water to stop the cooking. Once the eggs slightly cool, chip the top end of the egg and expose the runny yolk. Use the asparagus sticks or sliced toast as a dipping stick. Such long instructions, but it's not so bad, right?

-White Asparagus-

I can't remember the details. The instructions came with the asparagus, something along the lines of blanch it for three to five minutes? Three minutes wasn't adequate. The texture was still crisp and raw tasting. I like a more cooked flavor. I drizzled it with some hollandaise sauce.

-Hollandaise Sauce-

1/2 cup butter
2 tbsp water
2 egg yolks
Salt and white pepper
Juice of 1/2 lemon

Melt the butter, then skim the foam from the surface with a spoon. Let it cool until tepid. Place a heatproof bowl over a pan of simmering water set on a low heat. Make sure the bottom of the bowl isn't in direct contact with the hot water. Place water and yolks with a pinch each of salt and white pepper in the bowl. Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, 3 minutes. Remove pan from heat.

Curried Apple Couscous

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Quite frankly, I'm not a fan of sweet flavors in main dishes, although I'm a die hard for sweets. This recipe was no exception. I only chose to make it because I came across an abundant amount of apples, and I needed to use them up. I figured this was a free opportunity to test out new recipes. After all, new experiences are good for the mind, and our taste preferences change over time. I found out that in this case, my taste hasn't changed, but it was worth the experience. The recipe isn't bad. It's just not a flavor I'm into. It is quite filling, though. So if you like the curried apple flavor, I recommend this.

4 tbsp unsalted butter
1 tbsp curry powder
1 medium apple, cored and chopped
1 cup couscous
1 3/4 cup water
1 tsp sea salt

In a large saucepan over medium-high heat, add 3 tbsp of butter, curry powder, and a couple generous pinches of salt. Cook for a minute or until the spices are fragrant. This happens very quickly. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften a bit and absorb some of the curry. Scoop the apples from the pan, and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Add water and salt. Bring to a boil, stir in the couscous, cover, and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir the apples back in. Season with more salt and curry powder to taste, if necessary.

The original recipe called for scallions and fresh mint. I hate scallions, so I omitted those. And I usually don't have mint on hand. The recipe is very filling and easy to make. Be really careful because the curry powder heats up quickly. If you're not careful, it'll burn. If your stove is on the hotter side, I actually recommend cooking on medium heat. This recipe is a great way to use up apples a little past its prime or the bland flavored versions. The curry powder enlivens the flavor of dull tasting apples and the water rehydrates it.

Lemon-Scented Quinoa

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Another photo that doesn't do the dish justice. Remember: Don't judge by aesthetics alone. This was one of the new foods I wanted to try, and I'm glad I did. Most of the other foods were worth the experience, but I didn't enjoy them nearly as much as I did quinoa (pronounced KEEN-WAH). It has a unique bite to it, very unusual. Maybe it's because I haven't tried enough foods, but I've never eaten anything quite like it. So, you have to eat it for yourself to determine whether you like it or not. I think it's one of those foods you either like or dislike. It has a pop to it when you chew it. It's light and a new twist to the standard grains. It's easy to make, affordable (not like standard grains but within most people's budgets), and a one-of-a-kind experience. It's crucial to use a superior quality extra-virgin olive oil for this recipe because a rancid flavor will ruin the entire recipe. Luckily, I didn't learn this from a mistake. I have a great extra-virgin olive oil that's light and sweet, very suitable for this recipe. It's a subtle flavor, but it occurred to me that a bad flavor will really be present in simple recipe like this. I use Marca Verde Extra Virgin Olive Oil. I heard that in a blind study it beat out a $40 or $60 bottle. This dish goes beautifully with Roasted Chicken with Potatoes, Lemon, and Asparagus, a recipe I found on www.marthastewart.com, but I can't seem to access to the recipe right now. The page appears blank. I hope it returns because that was an amazing dish.

1 cup quinoa
1 1/2 tbsp extra-virgin olive oil of superior quality
1 tsp grated lemon zest
2 tsp fresh lemon juice

Wash quinoa in three changes of water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tbsp salt for 2 quarts water), uncovered, until almost tender, about 15 minutes. Drain in a sieve, then set sieve over same pot above 1 inch of simmering water (water shouldn't touch the bottom of the sieve). Cover quinoa with a folded kitchen towel (I used a paper towel), then cover sieve with a lid. It's okay if the lid doesn't fit tightly. Steam over simmering water until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, about 5 minutes.

Transfer quinoa to a bowl and stir in oil, zest, lemon juice, and 1/4 tsp salt.

Primavera Orzo

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Okay, so this photo doesn't look very appetizing. The colors are rather bland, but it's more flavorful than the image suggests. More importantly, it's such an easy recipe to make that it's worth mentioning. It's light, perfect for lazy days. I don't think I added enough zucchinis and carrots, which I think offers the most amount of flavor along with the curry powder. I also prefer omitting the peas because I think it neutralizes the carrots and zucchinis. This recipe originally came from Rachael Ray's 30 Minute Meals, which I modified.

2 tbsp extra-virgin olive oil
2 cloves garlic, chopped
2 small zucchinis, shredded
1 cup shredded carrots
1 tsp curry powder
3 cups chicken stock
1 cup orgo pasta
Salt and pepper to taste

Heat a skillet over medium high heat. Add extra-virgin olive oil, garlic, zucchinis, and carrots. Saute for 5 minutes. Add curry and chicken stock, and bring to a boil. Add orzo, and return to a boil. Cover and reduce heat to medium. Cook, stirring occasionally, until pasta absorbs the liquid, about 10 minutes.

The recipe originally included two shallots, which I omitted because I hate the flavor. It's also only supposed to include one zucchini, chopped, but shredding it intensifies the flavor, so I doubled up. 1/2 cup of Parmigiano-Reggiano and 1 cup of frozen peas is also included at the very end. But my modified recipe is the one I prefer. The photo I took is closest to the original recipe excluding the shallots and 1/2 cup Parmigiano-Reggiano. If you follow my preferred recipe, it's much more appetizing looking and easier, not that the original isn't simple enough. The color contrasts are actually intense and vivid, a deep but bright orange, crisp greens, and a nutty color the orzo offers.

Mediterranean-Style Vegetables

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I love the taste of roasted vegetables, and I'm usually satisfied with my favorite classic. But I thought I'd try something new, mostly because I saw a picture of this recipe and the glistening tomatoes tempted me. Roasting tomatoes can be a little tricky. It's a fine line between the slightly roasted flavor amplifying the juicy burst and "Cajun-style" burnt and dried out tomatoes. I decided to make this recipe, originally, because of the short cooking time, but I ended up extending it with success. The recipe was unhelpful, so I had to modify it. It stated to preheat your oven to the highest setting possible, which for my oven would definitely crisp and char the tomatoes into flames. So, I set the oven to 425 degrees F, which is the usual setting I use for roasting vegetables. I was supposed to roast for 25-30 minutes, which seemed logical because the tomatoes can't be in the oven as long as the other veggies, but I ended up having to leave them in there for an entire 45 minutes. I was pleasantly surprised by how well-roasted the tomatoes turned out. I naturally expected the zucchinis, carrots, and garlic to roast beautifully, but the tomatoes were a nice treat. I specifically cut the vegetables differently to change my routine and create a different aesthetics, which I recommend to everyone from time to time. Altering a favorite to expand your taste palette and introduce something new is always a good thing. Something as simple as using a different cutting techniques makes an impact.

2 zucchinis, cut into sticks but not very skinny
1 tomato, cut in chunks
A handful of baby tomatoes
5 garlic cloves with the skin on
Extra-virgin olive oil to coat

Roast in a 425 degrees F preheated oven for 45 minutes. Watch the tomatoes carefully and make sure they don't burn.

Roasted Beets

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Being Asian, I wasn't exposed to beets as a child. It isn't my favorite vegetable, but it's super healthy and seasonal. So I try to take advantage of it when I can. I haven't had beets much, so I was unsure how to make them. But I love roasted vegetables, so I decided to start there.

Bunch of beets, washed and peeled
Few garlic cloves with the skin left on
3 tbsp extra-virgin olive oil
Salt and pepper to taste

Preheat oven to 375 degrees F.

Place beets in a large baking pan and toss with extra-virgin olive oil, salt, pepper, and garlic with the skins on. Roast for 45 minutes.

Tuna Noodle Casserole

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I must admit that I didn't particularly like this recipe. I found the tuna to be dry and the flavor was bland and slightly tough. Perhaps it was the brand I used, but I was under the impression that Chicken Under the Sea is a favorable brand. Maybe I'm just not a fan of canned tuna. I used to be, but it has been a long time. And this was cooked in the oven. I still think this recipe is worth listing especially for tuna lovers. I wouldn't mind remaking this by substituting tuna with chicken or something like that. I can be a huge fan of casseroles, but I am new to them. So I'm not making an informed decision as I say this, but I think that with more exposure, this will probably not be on my top list. I'm mostly attracted to it because of its simplicity. Ingredients are commonly found in most kitchens. Since a lot of people find difficulty coming up with recipes, simple go-to dishes like these are ideal.

1 can of tuna, drained
1 can cream of mushroom
1 can peas
8 or 9 oz. of noodles
3/4 cup milk

Cook pasta according to package directions and drain. In a casserole dish, mix in tuna, cream of mushroom, and milk. Add the noodles and carefully stir in the peas. Bake, uncovered, at 325 degrees F for 25 minutes.

As I typed out the instructions for this recipe, I started to remember the flavors more. Even through the photo, you can tell that the pasta looks a little dried out in some areas. Well, that was my mistake. I should have naturally gone for flatter noodles or, at the very least, stay away from choices that expand so much. In the future, if I use large pastas like that, I'll use less noodles, substitute with chicken, maybe add more soup, and introduce new ingredients such as broccoli and mushrooms. That sounds good.

Roasted Vegetables

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I love roasted vegetables! They're so juicy, flavorful, vibrant in color, and easy to make. They're also one of my favorite comfort foods. As Alton Brown put it, "Dry heat intensifies flavor by driving off excess moisture, while concentrating and breaking down sugars into other chemicals that just happen to taste really, really good." I couldn't have said it better myself. Roasted vegetables just have an enhanced flavor quality than in its raw form or lightly cooked versions. They're also a great way to use up vegetables past its prime. I have a tendency to buy fresh produce and use them in the beginning for salads until my usage for them wanes. That's when roasted vegetables are in order. One of my guilty pleasures is to have roasted vegetables as a midnight "snack." While I don't recommend consuming them as frequently as I do, I highly recommend this recipe. It's a modified version from the Barefoot Contessa on the Food Network. I have incorporated my choice of vegetables and leave the seasoning of salt and pepper until after it comes out of the oven.

Enough extra-virgin olive oil to generously coat vegetables but not enough that the vegetables are soaked
2-3 medium carrots, cut chunky or a bunch of baby carrots
3-5 Russet potatoes, cubed chunky
1-3 zucchinis, cut chunky but a little thinner than the carrots
5-8 garlic cloves with the skin left on

Preheat your oven to 400 degrees F.

Place cut vegetables in a large baking dish or cookie sheet. (Cut all the vegetables as evenly and similarly shaped to one another, so they can cook evenly). Drizzle a generous about of extra-virgin olive, so they're coated but not so much that the veggies are drenched. Toss well and add fresh sprigs of thyme or dried thyme will do, as well. Alternatively, you can add other dried herbs such as basil and oregano, a great combination for this dish. Spread the vegetables evenly and place in the middle rack for 40 to 45 minutes. Season with salt and vegetables. I highly recommend Maldon sea salt and freshly cracked black peppercorns.

While there are so many choices for salt varieties, when they're cooked, the chemical compound ends up the same. So, in order to enjoy the flavor of Maldon sea salt, I wait until the last minute so the flavor isn't chemically-altered. When the carrots are lightly browned, the flavor mellows and the texture becomes softer. The potatoes get starchy, so I lose interest in them out of all the vegetables first. Zucchinis are the juiciest and my favorite out of the three. I feel like I never add enough, but that has more to do with availability than anything. I always seem to have less zucchinis on hand than say potatoes.

This dish is so good, though. It even tastes good cold, so feel free to make a large batch and enjoy the next day. I like making these for my friends when they come over because some of them are inconsiderate and show up unexpected and, more times than not, much, much later than agreed upon. I selected these vegetables as they're the most common in my kitchen, as I imagine it is for many others. It's an excellent side dish for virtually any American meal. I certainly wouldn't recommend it for a traditional Japanese meal with rice, natto, sashimi slices, and miso soup. But served as a dish for pasta, grilled chicken, roast chicken, or any kind of chicken is well-complimented.

Onigiri (Japanese Rice Balls)

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

My friend wanted me to make onigiri for her, so I decided to practice. Onigiri is Japanese rice balls. You mix rice with furikake (Japanese rice seasoning), cooked salmon, or whatever you feel like. You mix the ingredients together and shape them into triangles. So, why they're called balls, which are round is a mystery for me, too. I'm not a fan of cooked salmon, so I used what's nothing more than "fancy furikake." It's a marketing gimmick. It's packaged differently, and there's a picture of onigiri on the cover. I purchased it because I like the flavor, and I couldn't find that flavor for cheaper. This one is umeboshi (Japanese pickled plum) flavored.

4 cups of freshly cooked Japanese-style rice (I recommend Kokuho Rose brand)
Filling of choice such as bonito flakes moistened with soy sauce, flaked, cooked, salted salmon, chopped up tsukemono (pickles), or my personal favorite: furikake

Wet your hands with cold water so that the rice won't stick to you. Sprinkle adequate amount of filling over rice and mix in with your hands. Taste test it to make sure that there's enough flavor. Add more, if necessary. Then, take enough rice into your hands to form the triangular shape shown on the photo. Use your thumb and insert it into the bottom of the triangle. Add 1 teaspoon or so of seasoning inside and cover it up, again. (This is a recommendation I chose to ignore because the amount of seasoning you add varies on the intensity of the flavor. I found that adding 1 teaspoon was too salty. I also felt that the flavor of the furikake was adequate without adding a little extra). Continue following the same steps until all of the rice is used up. I made little balls with the remainder rice.

NOTE: There were other instructions I selectively ignored. It's suggested that you lightly salt your hands after wetting them to keep the rice from sticking. I felt uncomfortable doing that because I feel that the water keeps the rice from sticking well enough. Plus, I don't know exactly how much salt to add on my hands. I've had success in the past, but I've also had success making onigiri without using salt. I don't like the idea of using a method that doesn't work sufficiently enough for my standards that can ruin the entire recipe. Overly salty onigiri is no treat. And there's no recovering from that. I did add some filling inside some of the onigiri (the part of the instruction about inserting your thumb into the bottom of the triangle). I found the flavor too intense, so I skipped that step for the rest of them. I just don't like tasting the seasoning in one center but not everywhere else. The suggestion probably works better for salmon or another type of filling that isn't as salty. I've heard that the only way to make onigiri is with hot rice, but I've also heard the contrary. I personally prefer making onigiri with warm or cool but still soft rice. Trying to make onigiri with hot rice makes mixing in the ingredients properly a challenge. I don't like my hands burning especially if it makes me feel like I'm doing an inadequate job. Sushi uses cold rice. I don't see how this would be any different. As long as the rice is still sticky and soft, I think it's fine. If you want to eat it warm, I think it's great to wrap nori (seaweed) around the rice. But I like eating it cold because I find it refreshing. Plus, I think it looks nicer without the odd looking nori around it.

Poached Eggs with Steamed Broccoli and Nippy Carrots

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I'm a little low on groceries. It's been pouring unpredictable, and I haven't had a chance to stop by the bank. I'm out of poultry, meat, milk, and most vegetables and fruits. So, basically every essential staple. I barely just picked up butter. I have miscellaneous spices and herbs (basil, BBQ grill seasoning, cardamom, chili powder, cumin, ground ginger, lemon pepper, mustard powder, whole nutmeg, extra-virgin olive oil, etc.), various condiments and pantry staples such as fish sauce, Maggi seasoning, a variety of vinegar, wasabi, baking soda, baking powder, all purpose flour, vanilla extract, sugar, salt, pepper, etc. I have eggs, butter, an Asian pear, a bag of baby carrots, Hot Pockets, pot stickers, instant noodles, frozen broccolis, and only one batch worth of rice. I can pretty much only make instant noodles, eggs, glazed carrots, roasted carrots, pan-fried carrots, other types of carrots, pancakes, basic yellow cake, steamed carrots and broccolis. My choices are a little limited right now. For dinner tonight, I managed to enjoy Poached Eggs with Steamed Broccoli, Nippy Carrots, and a bowl of rice, in spite of the paucity of ingredients. The eggs were poached in the most basic way, nothing special about the broccolis, either, nor the rice, but I followed a recipe for the Nippy Carrots. It came from my friend's cookbook, The Good Housekeeping Illustrated Cookbook.

Poached Eggs

2 eggs
Water
A Splash of vinegar
Fill a sauté pan with an adequate amount of water (3 inches worth) and a dash of vinegar. Crack the eggs into a bowl beforehand. Bring the water to a simmer and add eggs into the water one at a time. Poach until the whites are no longer translucent. Remove with a slotted spoon and drain thoroughly.

NOTE: The vinegar is added to keep the egg shape in place. I was surprised by how easy it was. I vaguely remember my first time being unsuccessful, but I'm not sure how accurate my memory is. The image I have in mind reminds me of something I saw in a video. In order to prevent the egg whites from separating and swirling into a big mess, I read that a splash of vinegar helps and gently using a fork in a circular motion to hold it in place. For people who have continually failed to poach eggs in the traditional way, here's another method I've tried with success: Crack an egg into a bowl lined with plastic wrap. Securely tie it in place, and follow the original recipe but omit the vinegar. Once it's done, simply unwrap the plastic and enjoy!

Steamed Broccolis

I simply followed the instructions in the back of the bag.

Nippy Carrots

1 lb. medium carrots
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
1/4 cup vinegar
1 tbsp mixed pickling spice
1 tsp salt
1/2 tsp dry mustard
1/8 tsp pepper

1. Cut carrots diagonally into thin slices. In 12-inch skillet over medium heat, in hot oil, cook garlic. Add carrots and vinegar. Loosely tie pickling spice in a square cheesecloth; add to carrots with salt, dry mustard, and pepper.

2. Simmer, covered, 5 minutes until carrots are crunchy and crisp; discard spice bag. Pour mixture into shallow dish. Cover and refrigerate, tossing occasionally.

I used one pound worth of baby carrots. The recipe also called for chopped onions and onion slices for garnish, but I DESPISE ONIONS!!! So, I left them out. I didn't dislike this recipe, but I wasn't that impressed. It tastes like a weaker, inferior version of pickles. I wouldn't mind eating it, again, and the recipe is easy to follow, but it is what it is.

Steamed Artichokes

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Artichokes are one of those small joys in life. They're one of my favorite foods, and yet they're so simple and uncomplicated. Unfortunately, people seem intimidated about making artichokes. It does require a bit more preparation than other produce, but people spend hours cooking and baking. This is nothing! I'd like to see more people enjoying them. I know I took a long time until I prepared this myself because I didn't have a steamer rack, and as great as it would be to have one, it's not necessary. You can just as easily making flavorful artichokes without it. Here's a great recipe that calls for white wine, which I love in food, by Tyler Florence.

4 sprigs of parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup of white wine
2 tbsp extra-virgin olive oil
1 cup chicken broth or water
Salt and pepper to taste
2 whole artichokes

Put the parsley, garlic, bay leaves, lemons, wine, oil, and broth in a large pot and bring to a simmer. I suggest water for a more wine intensified taste unless you go for homemade chicken broth, which absorbs the flavor of the wine more readily. Season the liquid with salt and pepper. The fresher the pepper, the better the taste. In the meantime, prepare the artichokes.

Wash artichokes under cold water. Cut off the stems close to the base, and pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color, or you can soak the artichokes in acidulated water. Trim the thorny tips of the petals with kitchen shears or a knife. I personally find a superior knife a simpler task than scissors.

Place the artichokes in the steaming liquid, bottom up. Cover and simmer for 30 minutes. The artichokes are done when a knife inserted into the base has no resistance.

To eat, pull of a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if you'd like. When you reach the center of the cone of purple prickly leaves, remove it. This is the choke that protects the heart. Scrape away the fuzz covering the artichoke and enjoy. It's the meatiest, yummiest part of the artichokes, if you ask me. Steamed artichokes may be served hot or cold.