This is one of those incredibly good, incredibly simple recipes that you come across every once in a while. I had something similar to this from one of the Chinese places downtown, decided to try to find a recipe to make it myself, and then did a bit of a riff on it based on what I had to hand. This is done in 15 minutes, incredibly simple, cheap if you have most of the stuff on hand, and has a good umami flavor about it.

Chinese Egg and Tomato Soup
Lasts three lunches, roughly


  • 1 15 oz can diced tomatoes (I used fire roasted)
  • 1 t sugar
  • 1 inch piece fresh ginger, grated
  • 3 c vegetable stock
  • 1 T soy sauce (I used dark aged soy sauce)
  • 2 large eggs
  • (finished with a dash of fish sauce, recipe also recommends a dash of sesame oil)

In a medium sized pot over medium heat, add your tomatoes and sugar, and bring to a simmer (pic 1). Then add your grated ginger, veggie stock, and soy sauce, and bring to a boil (pic 2). While the soup is being bought to a boil, whisk your eggs until broken up (pic 3). Once boiling, slowly pour the eggs into the soup while stirring the soup (pic 4). Then, finish with a dash of fish sauce (and sesame oil, if you so choose), and enjoy!


Ham is one of my favorite things to make, point blank. And let me tell you, this is one of those “why the hell didn’t I think of this sooner” moments? As it turns out, Dr. Pepper works unbelievably well as a glaze base, and when you roast it? Oh man. (A British friend of mine has recommended boiling a ham in a whole 2L bottle of Dr. Pepper. I am incredibly intrigued to try this out.)

Dr. Pepper Glazed Ham
Makes: ham. Many ham. 


  • A ham. Go with whatever you can get the most of for cheapest on sale. This one was a ten pounder on sale from Christmas.
  • .75 c packed brown sugar
  • .5 c Dr. Pepper
  • 2 T orange juice (fresh as possible)
  • 2 t Dijon mustard

Take your ham. Preheat the oven to 250. If you have an oven bag, click on the recipe for those instructions. If you don’t, place your ham face down in your roasting dish, be sure to remove the plastic cap on the bone, wrap your ham tightly in foil, take out at least one of the racks in your oven (cause these things are bigger/taller than you think), and put in the ham. Figure about seventeen minutes per pound for roasting time – a ten pound ham will take about two and a half hours. Go do other things, like nap, or play video games, or attempt to do a batch of cookie dough that will fail because you don’t have enough flour.

About ten minutes before the ham is finished with the initial roast, combine the brown sugar, Dr. Pepper, orange juice, and mustard in a small pot, and bring to a simmer, cooking for about 8 minutes, until reduced to .75 c and thick and syrupy.

When your ham is done roasting, remove it from the oven, peel off the foil, and gently pour the juices that have gathered in the pan into your sink. Then, slowly pour the glaze over the ham, and brush it liberally with the glaze while you’re at it. Put it back in the oven for another half hour, until the glaze gets sticky. Then, remove from the oven, brush it with the glaze again, and let sit for a half hour or so to cool.

Then, enjoy your ridiculously good ham.


If you’ve not read What Did You Eat Yesterday, I can’t recommend it highly enough. It’s a combination of a slice of life manga about a gay couple (a lawyer and a hairstylist) in Tokyo and their day to day life, and a cooking manga, with detailed instructions on how to make the dishes that the main characters try. And it’s just a quiet, domestic manga, and sweet as fuck besides.

My boything’s been wanting to learn how to cook better, and I’ve been wanting to try some recipes from this manga, so this recipe from Volume 12 seemed like the perfect intersection of our needs. This is a simple, cheap, low effort, and easy meal to make; just slice up some sweet potato, throw it in with some rice, sake, and salt in the rice cooker, and just let it cook, and boom, you’ve got a good, hearty dish, and the rice cooker can keep it warm for as long as you want. It is a bit bland, so I would recommend adding some soy sauce (or ponzu went real well with the bowl I just had for lunch). Also, we used Murasaki sweet potatoes from Trader Joe’s for this for a change of pace, would definitely recommend them.

Sweet Potato Rice
Makes enough to feed 2 people for 2 meals


  • Rice and water per your rice brand’s instructions (here, 1.5 c rice, 2 c water)
  • 1 sweet potato
  • pinch sea salt
  • dash sake

Rinse your rice (I did it for the first time with this, I’m going to try to get some better instructions on this later), and then add your rice and water in recommended portions per the instructions on your bag of rice to your rice cooker. (If you’re like me, you have one of those big ass 10 lb bags, because you go through a lot of rice in the space of a year, and you have several Asian markets near you, which means it’s significantly cheaper.)

Meanwhile, take your sweet potato, rinse it thoroughly, and then half it width and length wise, and cut into .5 in fan shapes (see pic 4). As you get closer to finishing the sweet potato, add the sea salt and sake to the rice cooker. Once the sweet potato is fully cut up, add the pieces to the rice cooker, and then cook on the normal settings for white rice (usually about an hour).

Then, stir and fluff with a rice paddle, scoop into bowls, and enjoy!

As frustrating as dealing with my landlord can be (“I’ll maybe fix the peeling ceiling after the holidays,” oh and there might be mice as evidenced by the large trap placed right by a hole in the back stairway, and one running through the bedroom, that trap seems super helpful), one of the things I love about where I live is the neighborhood. And specifically, the middle eastern bakery/grocery that’s a ten minute walk up the street. They do amazing, cheap hand pies that are great for lunch or breakfast, wonderful sides (dolma! baba ghanoush! pita!), they have a small fuckton of spices, and they have a lot of reasonably priced staples. Like say, the black lentils that are central to this recipe.

This is a simple, cheap, low energy, but amazingly filling recipe. I’ve been perfecting it over the last few months to my and boything’s taste, and the recipe as I have it currently is beyond perfect. My spices are a bit more haphazard than the ingredients list below suggests in terms of amounts, but I promise you you can adjust this to your own taste, easy. Throw this on the stove while a Destiny 2 or Overwatch session is going on, and voila.

Punjabi-Style Black Lentils
Makes enough for two and then a little meals for two


  • 2 T ghee (regular butter or oil also acceptable)
  • 1 medium onion, finely chopped
  • .5 T ground cumin (original says seeds, I went with what I have on hand for simplicity)
  • 1 in piece of ginger, grated (original says finely chopped, I go with the ginger grating trick mentioned earlier in the blog these days
  • 5 garlic cloves, finely chopped
  • 1 T ground coriander
  • 1 t ground tumeric
  • 1 T garam masala (usually more)
  • pinch ground chile powder
  • 1 can diced fire roasted tomatoes
  • 1 t sea salt, plus more to taste
  • 1 c dried black lentils
  • 3.5 c water (reduced from original recipe bc now I just use a whole can of diced fire roasted tomatoes, which is an extra cup up from the original recommended amount
  • 4 t salted butter
  • 2 T heavy cream (can be omitted if people don’t like it)

Over medium heat, melt your ghee. Once warm, add the onion and cumin, and cook, stirring occasionally, until the onion is lightly browned in places (pic 1). Add in the ginger and garlic, cook 1 minute more until fragrant, and then add the remaining spices (pic 2) and can of tomatoes (pic 3), and cook 3 more minutes, scraping up any bits that may be stuck to the pot. Add the salt, water, and then the lentils. Bring to a simmer, and then reduce the heat to low, and cover the pot. Cook 35 to 45 minutes, stirring occasionally, until the lentils are tender (see pic 5). If you want a looser dal, add more water. Adjust the spices and seasoning to taste.

To finish, ladle the dal into the bowl, add 1 t butter and .5 T heavy cream, and stir in to melt (see pic 6).

The version I made of this was severely parred down, as the boything doesn’t like mushrooms, I wasn’t sure about the beets in this, and honestly the pomegranate arils seemed more decorative than anything else. I’m probably going to try this again with the beets and maybe the mushrooms, not real sure about the pomegranate arils. (If anyone has insight on this, please feel free to chime in!)

The resulting pasta was, and is, still pretty amazing, and definitely something I want to try again. Please note below – parentheses used in this recipe will be used to indicate omitted ingredients, or instructions for the omitted ingredients.

Caramelized Balsamic Goat Cheese Pasta
Makes: pasta. However much you want. Look, it’s been forever since I made this.


  • 4 T olive oil (2 T if omitting the beets)
  • (4 medium red beets, quartered – omitted)
  • ((1 T chopped fresh thyme (substitute dry if you don’t have fresh), omitted bc not using beets)
  • sea salt and fresh ground pepper
  • 1 lb long thin pasta (like spaghetti)
  • (8 oz cremini mushrooms, sliced – omitted)
  • 2 T butter
  • 4 cloves garlic, thinly sliced
  • 1 c balsamic vinegar
  • 2-3 T honey
  • .5 t crushed red pepper flakes
  • .5 c crumbled goat cheese
  • (pomegranate arils for serving – omitted)

(If using the beets – preheat your oven to 350, toss together the olive oil, beets, thyme, sea salt and pepper, put on a baking sheet, and roast for 25 to 30 mins, till tender and lightly charred.)

Meanwhile, in a large pot, bring salted water for the pasta to a boil. Add your pasta, and cook according to package instructions until al dente, and then drain. Just before draining, reserve 1 c of pasta cooking water.

While you wait for the water to boil, melt the butter, and add 2 T olive oil in a pot over high heat. (If using the mushrooms, add them here and cook until just barely caramelizing on the edges, appx 5 mins.) Add the garlic slices like in pic 1, and cook 30 seconds to 1 minute, until fragrant. Remove the (mushrooms) and garlic. To the same pot, add the balsamic vinegar, honey, and red pepper flakes, like in pic 2. Bring to a boil over medium high heat, and then cook for 5-8 mins until the balsamic has reduced by about a third and is sticky to the touch – see pic 3 for the example of this in progress, and pic 4 for what this looks like towards the end. Then, reduce the heat to low and stir in the pasta and garlic(/mushrooms). Toss to coat. If the sauce seems too thick, thin it out with a bit of the pasta cooking water. Season to taste with sea salt and pepper.

Serve the pasta immediately, topped with crumbled goat cheese, (roasted beets, and pomegranate arils).

So, earlier in 2015, I received a large amount of frozen steaks from my mom and her boyfriend, as a result of an auction they won. They mostly lived in the freezer for a good long time, and I was trying to figure out what the hell to make with them, as the amount of steak I had was, shall we say, slightly excessive to my norms.

And then I came across this recipe, and given that I was on a kalbi kick at the time, decided to give it a try. It was the right choice.

Simple, quick, and a good meat preparation. You can’t get too much better than that.

Korean Style Steak
Makes however much steak you want it to. 


  • 3 T sugar
  • 6 T soy sauce
  • 2 T vegetable oil (or other mild cooking oil), plus more for the grill pan
  • 2 T sesame oil
  • 1 T fresh ginger, grated
  • 5 cloves garlic, grated or minced (whichever you prefer, I went crushed)
  • 1 small shallot, minced (I think I skipped this, it was long enough ago that I honestly don’t remember)
  • sea salt and fresh ground black pepper
  • (recipe recommends 2 lbs hangar, skirt, or flap steak, I used whatever steak this was that I had in the freezer)
  • (scallions, sliced, and sesame seeds for serving, again, pretty sure I skipped this and just put it over a bowl of white rice)

In a large shallow bowl (large enough to fit your steak eventually), stir together the sugar, soy sauce, vegetable oil, sesame oil, grated ginger, garlic, shallot, sea salt, and pepper together until the sugar has dissolved. Add the steak, turn to coat with the marinade, and let sit at room temperature for about fifteen minutes. I marinated mine in the fridge overnight, I’m pretty sure.

If it’s not the dead of winter and you have access to a grill, heat up your grill. If not, heat up a grill pan on the stove. Either way, heat till medium-hot.

Lightly brush a paper towel with vegetable oil, and then rub that over the rack or pan using tongs. Transfer the steak to the grill area, and discard the leftover marinade. Grill it on each side until done to your liking (five minutes or so a side gets you medium rare, depending on how thick the steak is – adjust over or under according to your tastes). Transfer the steak to a cutting board and let it rest for five minutes.

Slice the steak thin, at an angle against the grain, and top with the sesame seeds and sliced scallion if you so choose, or put it over a bowl of rice from the rice cooker for a kinda donburi, do whatever you want!

This is a pretty straight forward, budget friendly soup. Not my favorite I’ve ever had from the site it’s originally from, but solid enough. The spices on this are super light, and I would recommend experimenting with them significantly. As is, this didn’t make too much of an impression on me.

Curried Red Lentil and Pumpkin Soup
Makes enough soup for a quart container and a little more


  • 1 T olive oil
  • half of an onion, diced
  • 4 cloves garlic, minimum, minced
  • 1 T fresh ginger, grated (tip in recipe)
  • 15 oz can pumpkin
  • 1 c dry red lentils
  • 6 c vegetable stock
  • 1 T curry powder
  • sea salt

Heat your olive oil over medium heat, and add the diced onion, minced garlic, and grated ginger. To make it as easy as possible to grate the ginger (and what I’ve found gets the best flavor in recipes) is to freeze the whole root, and whenever you need it, take it out and grate it straight into the pot. Still fresh (even though the root’s been frozen, the grated ginger will warm up in the cooking process), and has even made recipes taste better. Saute until the onion is soft and transparent.

Then, add the pumpkin, lentils, veggie stock, and curry powder. Stir to combine, cover with a lid, and bring the heat to medium-high to bring the soup to a boil. Once it’s boiling, reduce the heat to low and bring the soup down to a simmer, and simmer for 20 minutes, stirring here and there. After 20 minutes, the lentils should be soft, and the soup should have thickened a bit.

Taste it and add sea salt and more curry powder to your personal taste, and enjoy!