When we eat out at Japanese restaurants, we’re usually given a choice of two types of salad: a seaweed salad (long strands of seaweed marinated in a slightly sweet and vinegary sauce, accompanied by sesame seeds and a few red pepper flakes – delicious, but a guilty pleasure due to the obvious artificial green coloring),…
Chicken salad is an easy dish to make, especially if the chicken is already cooked for you! In this recipe, I take a bit of help from the supermarket in the form of a ready-to-eat rotisserie chicken. The chicken is already seasoned, the meat is very tender, and best of all, it saves me the…
This Japanese curry is delicious and easy to make (and as a bonus, you only have to wash 1 pot afterwards!). Most grocery stores now carry boxes of Japanese curry blocks – popular brands are Vermont Curry and Golden Curry. Both are good, though I think Vermont Curry is a bit sweeter because their sauce…
Here’s an easy one-pot dish that is flavorful and also full of vegetables! I remember when my mom used to make the canned sauce version of “Sloppy Joe” burgers when I was little – messy sandwiches that required a handful of napkins. I like the nostalgia associated with this dish, but have made it a…
Continuing Salad Week here on the little bloggie, here’s a salad I’ve been loving! The plums and nectarines are in season and a great addition to breakfast, lunch, dinner, or snacks. Salad: baby spinach, cashews, shredded carrots, cucumbers, and black plums tossed in a little olive oil/balsamic vinegar/salt and pepper combo. Served this with pork…
Wonderfully Made 