Butternut Squash just happens to be one of my favorite vegetables. It’s hearty enough to be left in the pantry for 2+ weeks, it goes well in many different dishes, and it’s an excellent substitute for sweet potatoes or kabocha. It also just so happens to be an excellent vegetable to roast! Here’s a quick recipe to roast this beautiful veggie into sweet, caramelized goodness.
I’m a bit behind on this week’s post, so I will not be releasing a new recipe today as usual. Look for the next post tomorrow afternoon around the usual 2PM post time. It’ll be super tasty, I promise 🙂
Nabe is not so much one specific recipe as it is a style of eating. The entire family sits around a table laden with cut veggies and meats, a burner, and a very large pot of boiling broth. Each person has rice and their own dipping sauces, and everyone selects what they would like, adds it to the pot, and starts eating. It’s a very interactive meal; great for cold winter nights or dinner parties.
This is another one of those super easy, super delicious recipes that are always a favorite in my arsenal. Eggs are actually a very difficult food to cook well. For one, they are pretty delicate, easily burned or overcooked in a matter of seconds if you aren’t paying attention. Next, the natural flavors are subtle, making them difficult to showcase and even more difficult to not overpower. Fear not, as this dish removes all of the difficulties with cooking eggs, leaving them bright, fluffy, and perfectly seasoned.
I started making Kimchi at home last year when I realized that a gallon of Kimchi costs nearly $20. I can make the same amount of Kimchi at home for $2 and it tastes just as good, if not better. On top of that, Kimchi is actually really easy to make, it just takes time. Spend one day every 6 weeks making Kimchi, and you will always have it in your fridge. How can you argue with that kind of logic?
Ebi Fry, AKA Japanese fried shrimp, is a Western style shrimp tempura dish created in the early 1900s. It’s most popular in bento boxes because it tastes wonderful both warm and at room temperature. It also holds up well to being frozen and defrosted, like many bento boxes are. I like this dish because it’s crunchy (who doesn’t love crunchy food!?) and showcases the subtle flavors of the shrimp.
Snow Peas have been in season and what better way to celebrate this delicious vegetable than with a new recipe. I concocted this side dish with only one thing in mind: showcase the natural, delicate sweetness of the peas in the simplest manner possible. Thus, Mai’s Garlic Snow Peas was born! Excuse my dramatics, I simply love eating snow peas. On to the recipe…