Savory and sweet this compote is great paired with pasta or bread.
Ramen. Native to Japan, its one of the worlds most complicated comfort foods, but that doesn’t HAVE to be the case!
While this recipe is not grass-roots traditional Ramen (which is usually divided into 4 basic categories: Tonkatsu, Miso, Shoyu, Shiu), it will produce a really frickin great, Japanese inspired bowl of soup that you can fill your face with 🙂
***If you’d like to know more about this mystical, timeless dish, check out my Podcast Episode: Why we Love Ramen
This soup is vegetarian, but feel free to toss in some leftover chicken or a few fresh shrimp, a hard boiled egg ALWAYS goes great in Ramen as well!
Recipe courtesy of damndelicious.net.
If you don’t want your taters to have flavor and retain all the rich nutrients, then maybe this recipe isn’t for you! These mashed potatoes maximize taste while making sure you get all the nutrients you can… (more…)
As a kid, I used to go to the restaurant where my mom worked and the cook would always make me fries, but occasionally he would make me a Monte Cristo sandwich. I used to love those days, I mean its a fried sandwich served with grape jelly, what’s better than that, as specially for a kid?
This creation came about after cutting the crusts off of bread for various recipes. I didn’t want to waste them, so I came up with this great snack (or breakfast). Its called “Kindling” because the bread is sliced into little “twigs and sticks” and charred. (more…)
As my wife has Celiac Disease, we use Gluten Free flour almost exclusively. I say almost because sometimes, for myself or guests, there will be a recipe that will just not work with a gluten free flour (at least that I’ve found). But for most recipes, it substitutes just fine! (more…)