Potatoes. Oregano. Feta. Lemon. HELL YEAH. I picked up almost all of this from Trader Joe’s for under $10, and most of the rest of it I already had in my pantry. Good, cheap, filling side dish. And made of noms.

Crispy Oregano Smashed Potatoes with Feta and Lemon
Makes enough for 2 with leftovers, even more so for 1


  • 2 lbs mixed baby potatoes (I went with red, honestly)
  • 2 meyer lemons, quartered (original recommends half a lemon, it can do with more)
  • 4 T olive oil
  • 6 cloves minimum garlic, minced (original recommends 2 max. come on.)
  • .25 c dried oregano (original recommends fresh, I used my dried leaves, and it still packs a good punch)
  • sea salt and fresh ground pepper
  • 2 T grated parmesan cheese (I used parmigianno reggiano from TJ’s that I had on hand)
  • 6 oz feta crumbles (I just went with the max on this, also skipped fresh basil)

Preheat your oven to 425. On a large baking sheet, toss together 1 T olive oil, the lemons, potatoes, and a pinch of sea salt.

Original recipe recommends roasting for 20 minutes, but depending on the size of your potatoes, this can take up to 35 minutes. Be sure to remove the lemons after the 20 minutes, though, and let them rest. Check on the potatoes every ten minutes after twenty minutes, and see which are tender enough to stick a fork into. If they’re ready, use the back of the fork to smash to about a quarter-inch thickness (see pic 3), and let the smashed potatoes roast with the ones that aren’t quite ready yet.

In the time between checking on your potatoes, combine your minced garlic, 2 T olive oil, and oregano in a small bowl (see pic 2). Once your potatoes are all smashed, spoon the mixture over them (pic 5), and then sprinkle sea salt and fresh ground pepper and your parmesan over them, and roast another 20-25 minutes, until they’re golden and crisp (pic 7).

While they roast, finely chop your lemon, peel and all (pic 4), and add to a small bowl with the remaining 1 T olive oil and a pinch of salt (pic 6).

Once you remove the potatoes from the oven, put them in a large bowl and toss them with the roasted lemon dressing and feta (pic 8), and enjoy!



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).

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!

This is one of the best, weirdest, and cheapest dishes I made this year. As it turns out, when you live near Asian markets, you can get thick slices of pork belly (sliced a la bacon), heads of napa cabbage, and most of the other stuff you need for this recipe for incredibly cheap. The resulting hotpot (aka nabe) is hearty, filling, and keeps forfuckingever. (Yay depression proof food!) I’ve made this twice, and still have leftovers in my fridge from the last time. A+, can and will recommend.

It’s technically supposed to be real pretty cooking, but I’ll be real honest with you, I gave up on that pretty damn quickly. The assembly can be complicated, but it is doable. There are detailed pictoral directions at the linked recipe, too. If you can do it better than I can, bless and go forth.

Mille-Feuille Nabe
Makes: hella. You’re gonna have nabe for a while and then some.


  • 1 head napa cabbage (no really, I promise, whatever size you get WILL be enough)
  • 1.5 lbs sliced pork belly (go to your local Asian market for this, you’ll get it sliced just to the right thickness and way cheaper; feel free to increase this if you really like meat)
  • 5 c dashi (honestly, I had instant packets of dashi for this, and I used it; linked version will give you the normal way to make it)
  • 1 in ginger
  • 2 T sake
  • 1 t soy sauce
  • .5 t sea salt
  • shimeji/enoki mushrooms (optional)
  • ponzu and shichimi togarashi to dip in (green onion if you want to too, but I skipped it)

To start, thiny slice your ginger, and set to the side.

Cut your cabbage into quarters, lengthwise (pic 1), and wash the leaves carefully and drain well, taking care not to cut the edge as you do so. Keep a hold of any leaves that may come off; you will use them later. Take your pork belly slices, and put them between each leaf of the napa cabbage (pic 2). Use kitchen shears to cut the pork belly to the appropriate length for the leaves.

Once that’s done, cut the stuffed cabbage into three to four pieces, depending on the size of the leaf, usually about two inches or so long. Start packing the pot from the outer edge with the pieces, working your way in. The layers will loosen as they cook, so pack it as tight as possible. Stuff the center with leaves that fell off while washing, and, if you so choose, shimeji/enoki mushrooms. Pics 3 and 4 are what this looks like when I do it. Click the original recipe for a way better looking example of this.

Combine the soup ingredients (dashi through sea salt and the ginger slices), and add to the pot, pouring over the packed cabbage and pork belly and mushrooms. Don’t cut down on the salt, as the cabbage will release liquid when it cooks and dilute down the soup.

Cook on high heat, and skim the foam and fat on the surface once it starts boiling, if you so choose (I chose not to). Then, reduce the heat to medium high, and cook until the cabbage is tender, and the pork belly is cooked through. Pics 5 through 7 are what this process looks like, with pic 7 being from my second try at this.

When you’re ready, scoop it from the pot and serve hot, with the ponzu and shichimi togarashi to dip into (pic 8). And seriously, enjoy the wonderfully simple flavors in this.

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


  • 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!


Again, another simple, quick, and depending on the state of your pantry, reasonably cheap side dish. Farmer’s markets have lots of tender new potatoes for good prices this time of year, and if you live near a good Indian market (or, say, within a short train ride of Little India in Chicago), you can find ghee for reasonably cheap. From there, just add sea salt and pepper, and the sage to infuse the ghee with. 

Pan Roasted New Potatoes Browned with Sage Infused Ghee

  • 1 lb new potatoes (I believe these were red or fingerlings?)
  • 4 T ghee
  • ~20 fresh sage leaves, torn, if you have them – otherwise ~2 T dried sage
  • sea salt and fresh ground pepper to taste

Bring a pot of salted water to a boil. Add your potatoes in, and cook for 10 to 15 minutes (I went with 15), until fork tender. Drain the potatoes. 

In a medium sized pan (original recipe recommends a cast iron pan, this works just fine with a normal pan if you don’t have one/don’t want to get it out), melt the ghee, adding the sage as it melts. Add the potatoes in a single layer once melted, and cook over medium, turning/stirring the potatoes every four to five minutes or so, until they’re browned on all sides (which should take around 20 minutes). 

Sprinkle with sea salt and pepper, and then enjoy your crispy potatoes!