Looking for an interesting, healthy snack? Like salt and vinegar flavored potato chips? Ever wondered what this tastes like when applied to edamame? Well, then I’ve got a hell of an interesting, simple snack recipe for you!

Salt and Vinegar Roasted Edamame
Makes enough for a good week of snacks, depending on the package size of the edamame


  • 1 16 oz bag shelled edamame (thaw it if frozen, obviously)
  • .25 c rice vinegar
  • .75 t sea salt
  • pinch fresh ground black pepper

Preheat the oven to 375. In a medium bowl, place your thawed edamame, add the rice vinegar, sea salt, and black pepper, and stir to combine. Let it sit for about 5 to 10 minutes (pic 1). Line a baking sheet, and place the edamame on the lined sheet in a single layer, trying not to pour the leftover vinegar onto the sheet (pic 2 – a little will end up on the sheet, nonetheless).

Roast for 30 mins, toss gently, and then roast for another 10 minutes (see pic 3 for what they will look like at the end). Let them cool for 10 minutes, and then enjoy! Ideally with some water to keep you hydrated.


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).

This was one of the few attempts I made at cookies this year. (I really need to try to do holiday baking this year. We’ll see if I have the time/energy, but I’m at least thinking about it, which is a good sign.

This was the recipe I used to break in my stand mixer (STAND MIXER Y’ALL), and with a combination of lemon curd and white chocolate chip, it’s hard to get better than that. And what better way to start than by making your own lemon curd to make these? I’ll link my recipe in the ingredients list.

Lemon Curd White Chocolate Chip Cookies
Makes at least two batches of cookies


  • 6 T butter at room temperature
  • .5 c white sugar
  • .5 c dark brown sugar
  • 1 egg
  • .25 c lemon curd
  • 1 t lemon zest
  • 1.75 c flour
  • .75 t baking soda
  • dash baking powder
  • pinch salt
  • 1 c white chocolate chips

Preheat your oven to 350. While it warms up, cream your butter and sugars together, and then mix in the egg, lemon curd (making of pics 1-2), and lemon zest (pics 3), followed by the flour, baking powder and soda, and salt. Then, slowly fold in your white chocolate chips (pic 4).

Roll the dough into small balls, and place on your baking sheet (see pic 5 for size). (If you’ve got parchment paper or a silicone baking mat, put that on, but otherwise, straight on the sheet is totally fine.) Bake for about 8 to 12 minutes, until they’re lightly golden brown on the edges (pic 6).

And then enjoy your amazing spring-esque cookies!

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!

Happily, kind of, I am currently so far behind on this blog that this has now completed the loop to this being back in season! Go me!

Egg nog. Dutch babies. This is pretty much an A+ combination on all fronts, especially as the cold finally starts to settle in over Chicago. So make this this weekend, and treat yourself. You’ve earned it.

Egg Nog Dutch Baby
Makes one dutch baby


  • 2 T butter
  • 4 eggs
  • 1 c egg nog
  • 1 c flour
  • pinch of salt
  • 1 t vanilla
  • .5 t nutmeg
  • 1 T sugar

Preheat your oven to 400, place the butter in the cast iron skillet, and place the skillet in the oven to melt the butter (see what pic 3 looks like for what this will look like after the oven has preheated).

Combine all other ingredients in the blender (pic 1), and blend until combined (pic 2). Once the oven has preheated, swirl the skillet to coat it in butter, and then pour the batter into the hot skillet (pic 4).

Place back into the oven, and bake for 20 to 25 minutes until golden and puffed (pic 5), and then om nom it!