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.

Looking for a quick, neat breakfast for the week? I recommend ojiya. It’s in the same family as the congee from a few weeks ago, but has a Japanese spin on it. Plus, it’s simple, quick, and filling, and a good way to start out your morning.

Lasts 3 breakfasts


  • dashi (see recipe here)
  • 1 c rice
  • crumbled nori, soy sauce, and rice vinegar to taste

Make your dashi per the instructions above, and once it’s finished simmering, add in your rice and simmer for fifteen minutes, stirring constantly so that rice does not stick to the bottom of the pot. The dashi should be completely absorbed by the end of that fifteen minutes.  Remove from heat and stir in the soy sauce, rice vinegar, and nori, and then enjoy!

Note: this recipe can also be made with leftover stock from nabe (hot pot) cooking, and it’s also recommended that you stir in a raw egg at the end, and add torn umeboshi. I will be sure to test these out!

Tomato. Bacon. Chutney. Really, there’s no combination of these three words that doesn’t result in deliciousness, and the chutney that’s been simmering on my stovetop ever since I finished my marathon of all of House of Cards just proves it.  (Yes, I watched all of House of Cards, starting Friday night.  ALL OF IT.)

Made a few alterations to the original recipe, most notably, more detailed instructions, because really, you shouldn’t have to wing it and hope it turns out okay because of vagueness in the original directions.

Tomato Bacon Chutney


  • 1 medium onion, diced
  • 1 large leek, chopped
  • 12 large cloves garlic, diced
  • 2 T olive oil
  • 1/3 c honey
  • 1 28 oz can diced tomatoes
  • 1 jalapeno pepper, diced
  • 1 t smoked paprika
  • 1 sprig rosemary
  • salt and pepper to taste
  • .5 lb thick bacon (as always, go farmer’s market if at all possible)
  • 2 T rice vinegar

Heat your olive oil over medium-highish heat, and take your diced leeks, garlic, and onion, and sautee until tender, about five minutes.  Add your honey and stir until fully combined, and then add your rosemary, paprika, tomatoes, and jalapeno. Bring to a simmer, and then reduce to medium/medium-low heat, and simmer for an hour.

While your chutney simmers, take your half pound of bacon, lay it out on a baking sheet with foil, and heat your oven to 325 (mine was at 300).  Put your bacon in the oven, and cook for about 20 to 25 minutes (25 minutes got me the second picture).  Once done, remove the bacon from the oven, let it cool, and then dice it and set it aside.

Once your chutney has simmered for an hour, season with salt and pepper, and stir in your rice vinegar. Then, remove the rosemary sprig and stir in your diced bacon, and enjoy the sexy, sexy goodness.

This ended up being something I threw together pretty quickly, as I wanted to use the fish while it was still fresh, and I was originally planning on being out tonight (short story, didn’t end up happening, yay for sleep debt and introversion overcompensating for being social the night before).  Either way, simple flavors and quick prep time, combined with a quick pan sear, make this pretty spectacular.

Japanese Glazed Pan Seared Salmon
Lasts 2 lunches as a main


  • 1 lb salmon
  • olive oil
  • .25 c soy sauce
  • .25 c brown sugar
  • 1 T rice vinegar

Combine the soy sauce, brown sugar, and rice vinegar in a bowl, stirring until the brown sugar is dissolved, and then place your salmon in the bowl, marinating for about five minutes on each side.  You could probably go for longer, if you wanted more flavor infused.  

Heat your olive oil over high, and then sear your salmon, cooking for three minutes on each side, enough to turn it lighter pink, but not enough to cook it all the way through.  While your salmon cooks, take the remaining marinade and bring it to a simmer over medium high heat, simmering for five minutes. Then, pour the glaze over the salmon, and enjoy!

You’ve probably noticed that I’ve been gone for a while now.  Well, it was partially because I was gone for a good week on vacation (and at my father’s home for a bit before it), so I was trying my best to empty out my fridge.  Still wasn’t good enough, though, as I came back, and found that my fridge had decided to die while I was out, destroying a good few hundred worth of food, and ye gods, the smell.  (But, up until that, the vacation was good.) Luckily, the landlord gave me a discount on the rent and replaced it less than twelve hours later, so I was able to restock it a bit, but it’s still gonna have a ways to go to be up to where it was before. 

So, I have some pretty awesome friends.  One of them runs an amazing little Etsy shop called Paintbox Soapworks, which sells the most fantastic soaps, scrubs, and lotions I’ve ever used. She also does a wonderful little sporadically updated food blog called Butter and Eggs.  She used to be a pastry chef, and she knows her shit.  

This is a wonderful, simple little recipe, best used to unwind from a stressful ass week. 

Dirty Nori Rice
Lasts 5 meals minimum, likely more


  • 3 c short grain rice
  • 1 sheet nori seaweed
  • 2 T soy sauce
  • 1 T rice vinegar

Cook your rice according to the instructions on the package; I used a steamer for mine.  Once the rice is done cooking, fluff it with a wood paddle.  The original recipe recommends toasting your nori sheet; I tried, and I got a burnt crisp, so depending on your level of skill, you may or may not want to try this.  Either way, tear up the nori into small, thin pieces (see picture 2).  Once this is done, sprinkle your soy sauce and rice vinegar over the rice, and toss with the wood paddle to combine.

And thus you have a simple, flavorful, vaguely ocean tasting main course that will last you until payday!