The name of this dish directly translated from the Japanese is more like Ginger Stir Fry, but shouga-yaki (しょうが焼き) is usually made with pork, so I tweaked the English translation.
Pie Crust Cookies
Pie Crust Cookies were the brain child of my stepmother back when I was a teenager. What can I say about these… they are a cookie and a pie… genius! When you make these, I recommend a double batch because they will be gone so quickly. One batch makes around 12-15 cookies depending on their size.
My Oma gave me this pie crust recipe about 4 years ago, and I’ve never gone back since. It’s simple, flaky, and delicious enough to eat by itself. You can even freeze it for up to a month or make it 1-2 days ahead of time. I use this same crust for anything from Pie Crust cookies (which will be the next post), to double-crusted fruit pies, to pumpkin pie. It’s truly versatile and nearly impossible to ruin. Just follow the recipe and you’ll be golden!
Versatile Red Pasta Sauce
So I’m calling this a red pasta sauce because it is most similar to marinara sauce, but I’ve spiced it up and made it my own. Please feel free to experiment with this; I don’t think the sauce ever comes out the same twice in my household. I always like to add new things, but this is the basic version.
I love food, but Tonkatsu is probably my favorite food ever (although every food I cook is probably a “favorite”). Why do I love it so much? Well, it is both a Japanese AND German food, although I’m sure it was German first 🙂
Roasted Brussel Sprouts
This is one of those amazingly easy side dishes I love to make so much. Why, you ask? Because it takes me 5 minutes to prep, it cooks in the oven while I make the entree, it’s healthy, and it’s oh so delicious. Tasty, easy noms are the best! You can do this with all kinds of vegetables, but brussel sprouts are probably my favorite.
Peach Cobbler with Ginger
This is another one of those nostalgic recipes from my Oma. Peach Cobbler is one of the few desserts that I only ever liked made by Oma. Most cobblers are overly sweet and the peach flavor drowns in the sugar. To further enhance her recipe, I also added ginger, just like she does with jam, and the resulting pie was positively to die for (I’m not bragging here; my fiance and I both licked our plates clean).