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

Ingredients

  • 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.

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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. 

Ingredients

  • 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!

 

So, Nintendo posted this recipe a while ago on Twitter for Twilight Princess’ HD rerelease, and I decided to give this a try. Besides being a recipe from a video game, this combines two of my favorite flavors – pumpkin and goat cheese. The resulting soup is pretty damn awesome, and definitely a thing I would recommend making. (This version leaves out the fish, but tbh, I’m pretty okay with that, as I’m really not sure what that would’ve done to this.) (I also held back the celery in my version, as I’m not that big of a fan of it.)

Yeto’s Pumpkin and Cheese Soup
Makes a lot. That’s two containers’ worth of soup up there.

Ingredients

  • 2 T butter
  • 1 medium sized onion, diced
  • 2 carrots, diced
  • 5 cloves garlic, minced
  • 1 qt vegetable stock
  • 29 oz pumpkin puree
  • pinch ground cinnamon
  • 1 12 oz can evaporated milk
  • .25 c milk plus .25 c heavy whipping cream
  • 4 oz fresh goat cheese, crumbled (I used closer to 5, last of the TJ’s chevre I mentioned in the previous post)
  • 2 T brown sugar
  • dash sea salt
  • fresh ground black pepper

In a large pot (dutch oven, or just a bigass covered pot), melt the butter over medium heat. Add the diced onion and carrots, and saute for about five minutes, and then add your minced garlic, and saute another five minutes, until fragrant and the vegetables are soft.

Pour in your quart of vegetable stock, and bring it to a boil, stirring the soup here and there. Once boiling, reduce the heat to low, and keep simmering for another ten minutes, still stirring here and there. Add in the pumpkin and cinnamon, stir well to combine, and bring back to a simmer, simmering another fifteen minutes.

If you have an immersion blender (seriously, those things are a godsends for recipes like this), just stick it in the pot and blend until you’ve got a nice smooth soup. If you don’t, stick it in a blender or food processor in batches, and do the same.  Keep the heat of the soup on low.

Stir in the milk/whipping cream combo, evaporated milk, goat cheese, and brown sugar, slowly, until the goat cheese and brown sugar has melted into the soup. Season with a bit of sea salt and fresh ground pepper, taste it, and then sit down for a long ass gaming marathon with your nice hearty bowl of soup.

 

Potatoes. Goat cheese. Smashed together. Really, there’s not too many other ways that this recipe can get better, full stop.

Goat Cheese Smashed Potatoes
Makes enough for several meals’ worth of sides

Ingredients

  • 3 lbs red potatoes
  • sea salt
  • .5 c milk plus .5 c heavy whipping cream
  • 6 oz soft goat cheese (used silver medal chevre from Trader Joe’s)
  • 8 T (aka 1 stick) of unsalted butter, cut into 1 T pieces and chilled
  • fresh ground black pepper

Put your potatoes in a large pot, cover with water, add .25 c sea salt. Bring the potatoes to a simmer over medium high, and then reduce the heat to medium low and cook the potatoes for between 20 to 30 minutes depending on size (I aimed for 25, went a bit longer because I was playing Overwatch and it finished in the middle of a match), until fork tender. Try to avoid the water boiling if at all possible. In the last minutes of the potatoes cooking, take your milk/whipping cream combo and bring it to a simmer over medium heat.

As soon as your potatoes are done, drain them and put them in a large bowl. Smash them gently with a wooden spoon (without completely breaking them apart – see pic 1 for what this looks like) (this is also a great way to deal with stress, just saying). Then, pour the hot milk/whipping cream combo over the potatoes, crumble in the goat cheese, add the butter, and fold it all together (see pic 2), just enough to leave pockets of goat cheese. Season with sea salt and black pepper as your taste prefers. My potatoes were probably a bit more tender than they should’ve been, so they didn’t hold together as well, but the end result was still fantastic, and highly recommended.

So, hey kids. I’m back. Kinda. Just getting back into the swing of this, and I miiight have a not insignificant amount of recipes I should finally write up.

Basically: unemployment and depression are rough, and getting yourself stabilized after all of the above is even more fun. For now, I appear to be settled enough that I finally feel comfortable getting back to this blog. So. Sorry for kinda disappearing since September, and thank you for sticking with me.

Pork belly is becoming a thing right now, and luckily for me, I have several Asian markets in the Chicago area that do cheap as shit (and well cut) slabs of pork belly. I came across this recipe on Lucky Peach, and decided to give it a shot. One major note – the original recipe calls for you to brown it on top of the time it spends in the oven, but to be very honest, it’s perfect as is after it comes out of the oven.

Momofuku Pork Belly
Makes however much pork belly you want; above was appx 2.5 lbs

Ingredients

  • Desired amount of pork belly (again, above was in one package from their meat counter, about 2.5 lbs I would guess; original recipe said skinless, I got mine with the skin on, didn’t make any large difference)
  • 1 T plus 1 t/lb sea salt
  • 1 T plus 1 t/lb sugar
  • a dash of fresh ground black pepper

The night before you want to make your pork belly, season it with salt and sugar, and a few twists of black pepper from the grinder. Cover it (I used one of the many many containers I have lying around) and let it sit in the fridge overnight.

Day of, preheat your oven to 450. Put your belly in a pan, and then sear at 450 for about a half hour. Turn it down to 275, and let it roast slowly another hour or two (I want to say mine sat for closer to the two hour mark at 275), until it’s nice and tender (but not mushy. ew).

Let it cool to room temperature, wrap it up/put it in a container in the fridge to store, and then warm it and nom as you desire!

 

Looking for a quick dinner to throw together in under a half hour – or, if you’re me, the night before you roll out to a vacation you only just got approved for the day before? Or for something super simple? Or super cheap? Or summery feeling? Really, you can’t go wrong with this. I didn’t quite have all the ingredients for this, or follow the directions exactly, but it still worked out pretty damn well, I’d say. 

Spaghetti with Lemon and Olive Oil

Ingredients

  • 1 lb spaghetti (if you can find pot-sized spaghetti, it’s going to help lots)
  • sea salt
  • 3 lemons, zested and juiced (about .5 c lemon juice)
  • .25 c olive oil
  • .25 c heavy whipping cream (I tried to substitute just milk, forgot to add melted butter to thicken it, whoops)
  • .5 c grated Parmesan cheese (or parmigiano reggiano, if you have it on hand)
  • fresh ground black pepper
  • dried Greek oregano

Heavily salt your water, bring to a boil, and cook according to your pasta’s directions. While the water comes to a boil/the pasta cooks, zest and juice your lemons. 

Once the pasta’s done, drain your pasta, but retain about 1.5 c of pasta cooking water (I didn’t do this. whoops.)  Take the same pot you made the pasta in, dry it out, and then boil the olive oil, whipping cream, lemon zest, and 1 c of the reserved cooking water together for two minutes. Return your drained pasta to the pot, and toss until completely coated. Add the cheese and lemon juice back in, and toss to coat completely again, adding in a bit of extra sea salt, pepper, and the oregano, if you’re so inclined. 

And then, enjoy your simple, citrusy, summery pasta!