Yakisoba
Yakisoba is normally in Japanese cuisine and translates to “fried noodles.” The noodles are made from wheat flour, similar to ramen noodles. To make this dish, I would compare this closely with fried rice, as both dishes are stir fried and can use similar ingredients. Feel free to add different meats and veggies in your … Read more
Baked Peppers with Anchovies
I had some leftover anchovy fillets after making the Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and so I was exploring what other recipes could use them up. I decided to use half of them for my Chicken Puttanesca and the other half for this simple baked peppers meze dish I found from my … Read more
Purée of Garlic Potatoes
When I first made my own mashed potatoes, I went with a Potato and Oil Purée in my attempt to avoid using fatty ingredients like heavy cream and butter that most recipes required, and instead substituting stock and olive oil. However, I eventually caved because, well, there is clearly a reason why the majority of … Read more
Roasted Asparagus
Asparagus is a spring vegetable that is in season mid-April to June. It is bright green, tender, sweet, and is a great balance to rich, savory and salty foods. I usually serve asparagus with my Baked Chicken with Sun-dried Tomatoes and Artichokes and so I decided to roast some asparagus to serve with another chicken … Read more
Mango Pomegranate Guacamole
Natalya and I are obsessed with guacamole. Pretty much anytime we are craving a snack, we will make guacamole. Whenever we have people over, we make guacamole. When we go to a friend’s house and we ask if we should bring anything, a typical response is: guacamole. For a long time we have always made … Read more
Garlic Soy Chicken Wings
In honor of the BCS Championship (I was rooting for Oregon, if anyone cares), I decided to make some chicken wings to accompany beer and legitimize the game watching. I researched various recipes, trying to minimize the unhealthiness of the dish. I came across this one, which was essentially just baking with spices, and decided … Read more
Garlic Bread
As I was cooking the Leek Tops Mac & Cheese, I wanted to try making my own garlic bread to serve with it. Natalya has made garlic bread in the past, usually just combining crushed garlic with olive oil on bread. I decided to fatten it up a bit with some butter and herbs because, … Read more
Roasted Brussels Sprouts
After a friend brought Brussels sprouts with bacon to our Thanksgiving Eve dinner, I couldn’t help but want to make my own as soon as possible! Roasting Brussels sprouts, or any vegetable for that matter (such as asparagus), is quite simple — all you need is a little bit of olive oil, salt, and pepper. There … Read more
Candied Yams
Yum! Candied sweets! Also called candied yams, this delicious dish makes veggies so fun to eat. I got this recipe from my cousin who makes this for her family for the holidays. The citrus flavor from the orange juice is a great addition. I also made a few tiny changes the second time I made … Read more
Baked Eggplant (Aubergine) with Tomato and Mozzarella
I was perusing Jen’s Essential Mediterranean Cookbook (newest edition here) looking for inspiration for a few meals for the week, and came across this hearty side dish. We both love eggplant and had leftover mozzarella cheese, so this was a done deal. I followed the recipe pretty closely, except substituted dried herbs for fresh parsley … Read more
