Sweet Potato Hash

It's been a while since I've been able to post a nice recipe. Life has gotten busier and busier, and needless to say, the creative juices flow a little less these days. I've been getting involved with Appa's a local sushi pop up, which has taken some time. I love getting to reach the locals, and I hope that I'll be able to continue to churn out fun recipes for everyone to read!

I think summertime goes hand in hand with clean eating. A few weeks back, I whipped up this delicious breakfast for my friend Grace when she stayed the night. I had planned to make regular hash browns, but I opened the drawer and saw a sweet potato, so I gave it a shot.

This hash is sweet with a herbal kick. I love the cinnamon and curry powder matched with the rosemary. It's beautifully fragrant and complex while maintaining familiarity. The flavor is deep and complex, while tasting clean, healthy, and hearty.

Sweet Potato Hash (Serves 2)
1 Sweet Potato

1/2 Onion 

3 strips Bacon

1/8 tsp Cinnamon

1/8 tsp Curry Powder

2 small sprigs Rosemary

1/4 tsp Salt

1/4 tsp Garlic Powder 

1/8 tsp Pepper

1 tbsp Butter

1 tbsp Honey

Handful of Greens (spinach and baby kale)

2 Eggs 

1. Rinse and peel the sweet potato. Then, use a mandolin with the shredder insert to shred the sweet potato. If you don't have a mandolin, you can cut the potato into a small dice. It will take slightly longer to cook this way.
2. Peel and chop the half of the onion to a small dice
3. Heat a skillet or medium sized frying pan and add the bacon. Allow it to cook. Then, remove the bacon from the pan and chop into small pieces.
4. Without draining the pan, add the sweet potato and onion and bacon to the pan. Allow to begin heating, and sprinkle in the spices and herbs.
5. As the potato begins to soften, add the butter to prevent any sticking, followed by the honey.
6. Add the greens to the pan and toss them until they are wilted.
7. Reduce the heat to medium-low. Move the sweet potatoes to create two wells in the pan.
8. Break the eggs into the wells and cover the pan.
9. Once the egg whites have cooked while the yolk is still runny, remove the cover and take the pan off of the heat.
10. Serve immediately.

I love pouring a little hot sauce over the top of this hash and breaking the egg yolk to let it mix in. The steamed egg is soft and pillowy on the top, while the bottom of the egg gets a beautiful crisp. It's the perfect morning pick me up.

The greens add some additional nutrients. I love spinach and baby kale, and they both go excellently with the potatoes. All in all, it's not a breakfast you should make every day, but it's a great way to make your guilty pleasure hash browns a little better for you, without sacrificing flavor! 

Almond Breaded Chicken

Making healthy choices often seems like a difficult feat, but it's often not as difficult as it may seem. Many are wary of choosing healthier options because they feel as if they may have to sacrifice flavor. But fret not! You can very easily and quickly make delicious, healthy meals at home. Grilled chicken breast is not the only way to have your chicken!

This recipe is great for many dietary restrictions. It is a gluten-free option, and gives depth to your plain chicken, while adding healthy fat! Almonds are a great source of protein and antioxidants, as well as a healthy source of fat. Pan-frying gives the breading (even though it isn't bread) a crispy finish, without soaking the chicken in tons of unhealthy oil.

Almond Breaded Chicken (Makes 4 Servings)
4 Chicken Tenderloin
1/2 cup Almond Flour
1 Egg
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
2 tbsp Oil

1. Season chicken tenders. You will probably have to split the listed amounts between the chicken and the almond flour, so reserve seasoning for the flour.
2. In a shallow bowl, add the egg and whisk so that the white and yolk are equally dispersed.
3. Place the almond flour into a shallow bowl and season. Mix to incorporate seasoning well and eliminate clumps.
4. Dip the chicken into egg to coat, and then coat it with the almond flour. Repeat for all 4 strips.
5. Preheat oven to 250 degrees F. Prepare an aluminum foil lined pan.
6. In a medium sized pan, heat oil thoroughly on high heat.
7. Once the pan and the oil are hot, add the strips.
8. Allow the chicken to cook for about 30 seconds to a minute on each side, or until they are slightly golden.
9. Then, reduce the heat to low to cook for another minute on each side.
10. Remove the chicken for the pan and finish in the oven for about 5 minutes.
11. Allow the chicken to rest for a couple of minutes before slicing.
12. Slice and serve immediately

This chicken goes well with salads, pasta, sandwiches, pretty much anything. It's got a very simple finish with a versatile flavor. It's a great meal option, snack option, or anytime option! Dip in a sauce, cut it up on a pizza; there's so many creative ways to use it for a healthy, flavorful alternative! Feel free to share how you may have used this recipe in the comments!

Stuffed Mushrooms

Before I came to college, I used to hate mushrooms. Something about the flavor and texture of them used to turn me off to them. But since I tried portobello mushrooms freshman year, I fell in love. I enjoy almost any type of mushroom now (still not fond of the white button mushrooms, though). This mushroom recipe is very simple, quick to make, and tasty! Many stuffed mushroom recipes have some sort of seafood in them. I decided to try a different approach. Filled with veggies, cheese, and bacon bits, this recipe brings a fresher and healthier approach to the usual stuffed mushroom.

Stuffed Mushrooms
8oz Stuffing Mushrooms or Baby Bella Mushrooms
1 tsp Oil
4 oz Spinach
1 Roma Tomato
1/2 Onion
1/2 Bell Pepper
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/3 cup Shredded Cheese
1/4 cup Bacon Bits
1/4 cup Breadcrumbs
1/2 tsp Italian Seasoning

1. Preheat oven to 350 F.
2. Remove the stems from the mushrooms (if there are any). Dice into 1/4 inch cubes.
3. Roughly chop the spinach. Cut the tomato, onion, and bell pepper to about 1/4 inch cubes as well.
4. Heat a pan with the oil. Once hot, add the vegetables, salt, pepper, and garlic powder. Allow to cook until the veggies are seared and slightly tender.
5. Remove from heat into a bowl and mix with cheese and bacon bits.
6. Stuff mix into the mushrooms and put onto an aluminum lined sheet pan.
7. Mix breadcrumbs and Italian seasoning in a bowl and put some on each mushroom.
8. Bake for about 20 minutes, until the mushrooms are tender.
9. Remove from heat and serve warm.

The mushrooms taste almost like an omelet (the filling would be a really great omelet filling, too). The veggies and cheese definitely bring that effect. However, they taste cleaner and fresher. These mushrooms are a great appetizer for any party, and they're quick and healthy. You can  make this a vegetarian dish by simply omitting the bacon bits.

Avocado and Egg Salad

My mom was a large influence in my passion for food. I watched her cook since I was little, and she taught me a lot of what I know. My mom has taught me a lot of Korean cooking, but she also was a source of inspiration for my career path. Since I was young, my mom made banana bread or chocolate chip cookies for my teachers for holiday gifts. It was always exciting helping her in the kitchen. I would stand on one of the kitchen chairs so that I could reach the counter (I was really short... And still am...). It was exciting seeing simple ingredients come together to make something so different than the ingredients I started with. That began my interest in the pastry arts, which would eventually grow into a passion that would help decide my career path.

This is a recipe that my mom recently gave me. It's a delicious egg salad with a simple, healthy twist. The avocados add a freshness and lightness to the egg salad. It's also a healthier alternative to a traditional egg salad, since avocados are a healthy fat. The avocado replaces some of the mayonnaise that goes into egg salad because of its soft texture. It's a unique, tasty, and simple way to make egg salad.

Avocado and Egg Salad (Makes 12 Servings)
10 Eggs
1 Avocado
1/2 Onion
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 cup Mayonnaise

1. Boil the eggs until cooked through, about 18-20 minutes.
2. In the meantime, cut the onion into small dices (about 1/4 in pieces) and place into a large bowl.
3. Once the eggs are done boiling, cool, peel, and cut into 1/4 in pieces and add to the bowl.
4. Cut the avocado into 1/4 in pieces also and add to the bowl.
5. Add seasonings and mayonnaise and mix thoroughly.
6. Store in a container in the fridge overnight to allow the flavors to develop.
7. Enjoy in a sandwich or on top of a salad and share with your friends and family :)

The recipe is simple, but requires a lot of cutting. If you have an egg slicer, use it! I like to cut the pieces small so that every bite is filled with each ingredient. However, you can always add your own variation. I made my sandwich in the picture with whole wheat toast, fresh spinach, tomato, and cucumber. I have to pack lunches for my long days of classes, and this does just the trick! It's simple, healthy, yummy, and quick! 

Creamy Chicken and Veggie Pasta

The start of a new year usually means resolutions to eat healthier, lose weight, and be fit. These tasks can often be daunting, and viewed as impossible. Healthy eating seems like it would result in bland, tasteless food without any substance. However, you can make food that's healthy and delicious! Making healthier choices can be as simple as using whole wheat pasta or adding a few more veggies. Skip butter for low-fat oils, and seek to eat lean meats. I decided to take food that I really enjoy and choose healthier options. Try this simple, inexpensive, and quick recipe to kickstart healthy eating for your family!

Creamy Chicken and Veggie Pasta (Makes 8 Servings)
1 lb Whole Wheat Rotini Pasta 
1 tbsp Olive Oil
1 lb Chicken Tenderloin or Breast
1/4 tsp Dried Sage
1/4 tsp Dried Basil
1/4 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
8 oz Sweet Baby Bell Peppers
8 Baby Bella Mushrooms
6 oz Baby Spinach
2 tbsp Lemon Juice
1 cup Heavy Cream
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder

1. In salted water, boil pasta to al dente, following the package directions.
2. Cut mushrooms into slices, dice bell pepper, and set aside.
3. Cut chicken breast into bite-size pieces.
4. In a hot pot, large saute pan, or wok, pour olive oil. When the oil is hot, add chicken and seasonings. Cook for about 3 minutes, until the chicken is almost completely cooked.
5. Then, add vegetables and cook slightly, for about a minute.
6. Add pasta, lemon juice, cream, and the remaining seasoning.
7. Mix thoroughly so that all of the flavors are well incorporated.
8. Remove from heat and serve to your close friends and family.

This may not be the healthiest option available, since it has a lot of carbs from the pasta and is made with cream, but it is a healthier way to enjoy pasta. Eating healthy does not mean that you have to restrict yourself to unseasoned chicken breast and kale for every meal; you can make healthier choices and reduce portions to create a flavorful, delicious, and simple meal. Happy New Year everyone! I hope this year is filled with lots of blessings and good fortune! Continue to share this blog!

Citrus Sage Frozen Yogurt

Every so often, I fail. It sounds sad, but isn't that the case with everyone? There's always an "off" day, and it's hard to look past the flaws. The other day, I was making some citrus sage macarons to take to my relatives when I visit California over the holidays. I was having an off day... I overmixed the shells (which made them flat and made them run into each other), I made the filling too soft, and I made a huge mess in the kitchen. Although they tasted good, I couldn't post them on the blog because others should be able to recreate it (without a gigantic mess). I had to find a better solution to use the curd filling I had made than to throw it away. Add some yogurt, milk, and the result is delicious!

Citrus Sage Frozen Yogurt (Makes about a quart)
5 Egg Yolks
1 Egg
1/2 cup Sugar
1/4 cup Lemon Juice
1 tbsp Lime Juice
1 Orange (Zest and Juice)
1 bunch Fresh Sage (8 Leaves), chopped
2 tbsp Butter
12 oz White Chocolate
2 cup Milk
1 cup Greek Yogurt

1. Place your ice cream machine base into the freezer for at least 24 hours, or according to the manufacturer's directions.
2. In a metal, glass, or ceramic bowl, mix eggs, sugar, juices, orange zest and juice, and chopped sage.
3. Place the bowl over a pot with water on low heat. The steam will cook the eggs without curdling them.
4. Whisk until it thickens and becomes a curd. It looks like a custard at this point.
5. Remove from heat and add butter and chocolate.
6. Mix with a rubber spatula until the chocolate is completely melted.
7. Allow to cool to room temperature. Then, add yogurt and mix until incorporated.
8. Then, add milk gradually so that there is no separation.
9. Place in the fridge to chill for a few hours, until it is cold.
10. Churn the yogurt according to the manufacturer's directions. Stop churning when the yogurt looks like soft-serve.
11. Move into an airtight container and allow to harden for a few hours, until firm.
12. The frozen yogurt is ready to serve when it is firm!

If the yogurt is not freezing well as you churn it, you can hold it in the freezer for a few hours in the machine base to kickstart the process. Then, finish churning it. 

So there's one of my many failure stories. Sometimes you can take failures and turn them around to create something great. Everyone will have off days; everyone will fail, but it's the attitude and the perspective you take on when those failures occur. You just have to keep your head up and make it work!

Holiday Green Beans

Green beans are great for any holiday party! Many people use canned green beans because they are cheap and easy, but when fresh green beans are in season, they're just at cheap and far more delicious... not to mention nutritious! This is a simple recipe to create an extra-ordinary green bean dish that can wow any guests! Almonds and cranberries add a great contrast in color, while the balsamic and olive oil compliment the green beans with a tartness that pleases any palate. This recipe is perfect for the Thanksgiving meal. It has an acidity that will help to balance the saltiness and richness of the Thanksgiving table. It's also quick and simple (I finished in about 15 minutes!)

Holiday Green Beans
1 lb Fresh Green Beans
1 tbsp Olive Oil 
3 cloves Garlic, Minced
1 tsp Salt
1/2 tsp Pepper
1/4 cup Cranberries (dried or fresh)
1/4 cup Slivered Almonds
1 tbsp Olive Oil
2 tbsp Balsamic Vinegar

1. Trim the ends of the green beans by breaking them off. Then, rinse the green beans.
2. Heat a medium-large pot on medium heat, and then pour in the olive oil.
3. Once hot, add garlic. Spread around the garlic, and then pour in the green beans. Be careful, they will cause the oil to splash (because of the water you rinse with).
4. When the green beans are about halfway done cooking (5 min) add the cranberries and almonds.
5. Allow to finish cooking until tender.
6. In a large bowl, mix oil and vinegar until emulsified.
7. When the green beans are finished cooking, add them to the bowl and mix until the vinaigrette covers the green beans.
8. Move to a serving platter and serve!

This recipe would be great with some crumbled goat cheese and rosemary if you want to dress it up further and impress your guests. This can be served warm or cold, too (although I prefer it warm).

I hope everyone is having a wonderful and safe Thanksgiving! Enjoy the time with family and friends and be sure to eat lots and lots! Once again, I am so thankful for everyone who has taken the time to look at the blog, like the Facebook page, share any posts, and recreate dishes! I hope you all begin to see food as an experience and a story as I am sharing mine with you! Happy Thanksgiving everyone :)

Cranberry Sauce

THANKSGIVING! A time to be thankful, but better known as the holiday about food! In commemoration, I decided I would write a few Thanksgiving posts! I mean, this is a food blog, after all. The Facebook page also will have links to recipes you can make for the holiday dinners/potlucks, so go check it out!!!

Thanksgiving dinner is usually complete with cranberry sauce. I remember growing up, we would purchase the canned cranberry sauce. I wasn't very fond of the gelatinous wiggly thing that would fall out of the can onto a plate to then be sliced to look slightly more appealing. So, I began to make my own cranberry sauce. I like to brighten up the normal cranberry sauce by adding clementines to create a tangy, tart flavor that perfectly compliments any Thanksgiving feast. Clementines are smaller, and sweeter than oranges (but they also happened to be the only citrus at my grandfather's house). I got cranberries for $2 (so worth it!) at my local grocery store. They should be easy to find because they are in season. Try this simple, inexpensive recipe for your Thanksgiving dinner!

Cranberry Sauce
12 oz package Fresh Cranberries
2 Clementines
1/4 cup Sugar
2 tbsp Honey
1/2 tsp Salt

1. Rinse and pour cranberries into a small saucepan.
2. Zest the 2 clementines and add it to the sauce. If you want larger pieces, you can use a vegetable peeler to remove the zest and then cut it smaller with a knife.
3. Place the zest into the pot with the cranberries.
4. Cut the clementines in half and squeeze all of the juice from them. It is okay to have the pulp in the sauce, since it will cook down.
5. Add sugar, honey, and salt to the pot.
6. Heat on low heat, stirring occasionally. The heat will begin to open the cranberries. Remove from the heat when all of the cranberries have opened.

You can make this sauce days before, refrigerate it, and then reheat it when you're ready to serve it. You can also use this as a spread for post-Thanksgiving sandwiches (the best way to use Thanksgiving leftovers). Make this cranberry sauce as a healthy, fresh alternative to the canned jelly-sauce.

Lastly, I am extremely thankful for all of my readers! I hope that you all enjoy your holiday! Be sure to create and share these dishes with your close friends and family to let them know you are thankful for them as well! Stay tuned for more Thanksgiving recipes!

Hearty Chicken Soup

The weather in Providence is starting to cool down and winter is (sadly) coming soon. Many of my friends have recently gotten sick. The change in weather, the exhaustion from Fall Conference last week (a retreat i went to with Reformed University Fellowship), the midterms, the work... all lead to a lot of nasty colds. Unfortunately, I can't make all of my friends a warm soup, but I can give my recipe for it! This soup is hearty, filling, and yummy! My recipe makes a large batch, so you can have it for days, too. If you want to make less, try to cut the batch in half. You can always adjust and add or substitute veggies. The soup is made without canned chicken stock, so the flavors are natural to create a healthy "cure" for the common cold.

Chicken Soup (Serves 12)
1 Tbsp Oil
3 Chicken Legs
5 Cloves Garlic
1 Onion
1 Bell Pepper
1 Handful Chopped Asparagus
1 Carrot 
1 Gallon Water
1 Tbsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1/2 Tsp Oregano
1/2 Tsp Sage
1/2 Tsp Basil

1. Mince garlic and set aside.
2. Chop vegetables to a medium dice. They should be relatively consistent to ensure even cooking. 
3. Make cuts into the sides of the chicken legs so that they will cook more quickly and evenly.
4. Season chicken with salt and pepper (not in ingredients).
5. In a large pot, heat oil.
6. Add garlic once the pot is hot. Allow it took slightly. Remove the garlic. Keep as much oil in the pot as possible.
7. Add chicken. Lower heat to low-medium. Turn every couple minutes.
8. Remove chicken when 75% cooked.
9. Chop chicken off of the bones. Cut into small pieces. Do not throw away the bones.
10. Use a paper towel to clean the pot. Remove any burnt oil, chicken residue, and garlic.
11. Place bones into water and cover. Boil for 20 minutes to make a quick stock.
12. Add vegetables and seasoning, cover, and simmer on low-medium heat for 30 minutes, or until the flavors have developed.
13. When finished, turn off heat and serve. Leave the bones in the soup so that you can continue to develop the flavor if you have any leftovers.

Pour the soup over some cooked noodles or rice. I would not cook the noodles into the soup, just in case you have leftovers (it's better not to have soggy noodles later). It is best to cook noodles or rice while your soup is boiling. Be sure to cool down noodles with cold water to stop the cooking. You can store leftover noodles in a ziploc bag or a tupperware. You can reheat the soup by bringing it to a boil. If it boils down too much, just add a little water. Enjoy!

When I went to RUF Fall Conference last weekend, I went apple picking! An apple post will be coming next week, featuring a maple, bacon, and roasted apple ice cream alongside another surprise! You don't want to miss it! Find it here on Sunday 10/20 10PM EST!

Fried Green Tomato Salad

Fried green tomatoes are a southern staple. Green tomatoes are under-ripe tomatoes. They are more tart, and their texture is firmer. Because of this characteristic, they are a good product to fry. They don't fall apart in the high heat and the bubbly oil. They also do not have large amounts of moisture that will cause the oil to pop/explode. Instead the texture softens slightly and the tomato holds together well. The final product can be used to put into burgers, dipped in pimento cheese, or placed on top of a fresh salad. I used fresh spinach, dried cranberries, chopped pecans, and goat cheese to create a salad that lightens the southern soul food classic. Fried green tomatoes can often be very heavy since they are fried, but it pairs nicely with the components of the salad. Finished with an apple cider and honey vinaigrette, this salad is a healthy and light alternative to heavy and greasy southern soul food.

Fried Green Tomato Salad (Serves 4)
Fried Green Tomatoes
1 Green Tomato
1/2 cup All Purpose Flour
1 Egg, Beaten
1/2 cup Breadcrumb
Vegetable or Canola Oil (For Frying)

1. Use a sharp knife to cut the tomato into 1/4 in thick rounds.
2. Put flour, egg, and breadcrumb each into separate wide bowls.
3. Dip each tomato slice into flour, then into the egg, and then into the breadcrumb. Coat on both sides.
4. Heat the oil to about 375 degrees F. You can test it by dropping a tomato into the oil. it should immediately float and begin to cook.
5. Remove tomato after the color is golden, about 3-5 minutes. If the color is changing too quickly, the oil is too hot and you should lower your heat.
6. Place finished tomato onto a plate with a couple layers of paper towels to soak up excess oil.

Apple Cider and Honey Vinaigrette
1/4 cup Apple Cider Vinegar
1/4 cup Honey
2 tbsp Brown Sugar
1/4 cup Olive Oil

1. Place all ingredients into a bowl.
2. Whisk quickly to combine and emulsify the mixture. 

Salad Assembly
9oz bag Spinach
4 oz Goat Cheese
1/4 cup Dried Cranberries
1/4 cup Chopped Toasted Pecans
Fried Green Tomatoes
Apple Cider and Honey Vinaigrette

1. Thinly chop red onion.
2. Place spinach into a salad bowl.
3. Crumble goat cheese into the spinach.
4. Sprinkle cranberries and pecans on top of the salad.
5. Pour dressing onto the salad.
6. Mix well and serve.

Sushi

 ^ Salmon Sashimi

 ^Salmon Sushi

^ Unagi (eel) sushi wrapped in nori

^Tamago sushi wrapped in nori

 Last winter, I watched Jiro Dreams of Sushi with one of my good friends, Michelle. I was instantly inspired by his passion, his finesse, and his extreme attention to detail. Of course, I was not able to get into making sushi right away, but when I finally got the time, I tampered with it (this was back during Mother's Day, when my dad bought some sashimi grade salmon for dinner). Eventually I got a chance to try making tamago.

My mom made some delicious grilled eel a few weeks ago, and craving it a few days later, I went and bought a pack, along with some sashimi grade salmon, and some rice vinegar. After my grocery trip, I went home to make some delicious sushi! Though it is time consuming, it does not take too many ingredients to make. I was able to feed a family of four for less than $30 that night! (Plus, we didn't have to leave a tip!)

Sushi Rice
Short Grain White Rice, Cooked
Rice Vinegar
Small Bowl of Water

1. For every 2 cups of cooked rice, add about a teaspoon of vinegar.
2. If you feel that the vinegar is too strong, add more rice. If the flavor is not strong enough, add more vinegar very gradually.
3. Allow to cool before rolling into rice balls.
4. Dip hands in bowl of water and shake off the excess.
5. Grab about 1.5 tbsp of rice in your hands. Place it in your weaker hand and make a fist to form it.
6. Use your strong hand's middle finger and thumb to square the rice.
7. Then, take your index and middle finger and place over the top of the rice ball to create a slight arch over the top.
8. Repeat until you get your desired shape.
(If this process is hard to picture, here's a link to Jiro's technique)

Salmon Sashimi/Sushi
Package of Sashimi Grade Salmon
Sharp Knife

1. Take out the filet of sashimi grade salmon. Only buy sashimi grade, because it is safe to eat raw.
2. Slice the fish to the size that will fit the rice ball. Look at the side of the filet to see where you are cutting.
3. Then, slice each large piece into pieces about 1cm thick. Place over the rice ball.
4. Arrange the remaining slices onto a plate with wasabi and pickled ginger.

Nori Wrap
1 sheet of nori. 

1. Use a very sharp knife to cut the nori into 1 cm thick slices.
2. Then, cut each of the slices in half to get a strip that is about 1cm x 7cm

Unagi Sushi
1 Package of Frozen Unagi
Aluminum Foil
Large Frying Pan with a Cover

1. Cut the fish in half lengthwise while it is frozen.
2. Wrap each half in foil.
3. Over medium heat, heat the fish thoroughly. Put the fish wrapped in foil into the frying pan and cover. Allow to cook for about 7 minutes on each side.
4. Allow to cool slightly and cut into pieces about 2.5 cm wide.
5. Place each piece on top of the rice ball and wrap with the nori strip.
6. Put the finished pieces onto a platter and serve with wasabi and pickled ginger.

Tamago Sushi- adapted from allrecipes.com
1/4 cup Water
1/2 tsp Dashi
4 Large Eggs
1 tbsp Sugar
1 tsp Cooking Sake
1/2 tsp Vegetable Oil
Paper Towel
Tamago Pan (I used a rectangle pan)
Spatula

1. Mix water with dashi bullion/seasoning (I used anchovy dashida)
2. Add eggs, sugar, and sake.
3. Beat mixture until the egg is completely broken up.
4. Heat your pan to low-medium heat. Use a paper towel soaked in vegetable oil to grease the pan.
5. Pour a thin layer of egg so that the bottom of the pan is covered.
6. When the egg cooks most of the way, and the top of the egg is still wet, fold the bottom portion about 1 inch up. Then, roll to about 3/4 of the way.
7. Oil the pan where there is no egg.
8. Use the spatula to release the remaining egg that is not rolled, and then move the entire egg to the back of the pan.
9. Grease the other portion of the pan with the paper towel.
10. Pour another thin layer of egg on the bare areas of the pan.
11. Allow it to set up slightly, then roll again.
12. Repeat until there is no more egg mixture.
13. Remove from the pan onto a piece of plastic film, and wrap with a nori roller (the ones made of bamboo). Wrap to make a rectangular shape.
14. Allow to cool, then unwrap onto a cutting board and cut into 1.5 cm pieces.
15. Place onto rice balls and wrap with the cut nori.
16. Serve on a platter with wasabi and pickled ginger.
Here is an illustrated recipe on this process from momofukufor2, in case it is difficult to follow :)

I would highly recommend watching Jiro Dreams of Sushi. It's a truly inspirational documentary to any artist or anyone who loves their job. Jiro is truly passionate about his work, and it is amazing to watch the cinematography and technique of his craft.

Tuscan Herb and Balsamic Penne

Pasta can be a quick, simple way to satisfy your hunger. I'm living at home with my parents while I'm on summer break since I attend school out of state. When my mom said that she forgot to defrost meat for dinner, we needed to come up with some solution. We didn't have any leftovers in the fridge or rice in the rice cooker... and I was getting hungry. I looked in the pantry to find 3 boxes of penne pasta. Looked in the fridge and found some tomatoes, broccoli, onions, and a bag of old spinach (how long was that in there?!). Of course i threw the spinach away, but I was able to use the veggies to make a meatless pasta. I love balsamic vinegar, and despite the tartness of the vinegar, the pasta came out mild but flavorful. The extra flavor of the herbs and veggies completed the yummy pasta and created a balance unlike the strong vinegar.

For this recipe, it is important to use a high quality balsamic vinegar. A well-aged balsamic will have a pronounced natural sweetness that will balance out the tartness. A good balsamic will evaporate well, leaving a pasta that is not sour, but well balanced. I bought my balsamic and olive oil from a local olive oil tasting bar and boutique. It is all natural and has been aged 17 years! I used a Tuscan herb flavored oil that complimented the tart balsamic perfectly!


Tuscan Herb and Balsamic Penne - Serves 6
1 pound Penne Pasta
1.5 tablespoon Oil
3 Tomatoes
2 Scallion
1 Large Onion 
1 Broccoli
3 tbsp Salt
1 tsp Pepper
1 tbsp Garlic Powder
1.5 teaspoon Basil (Spice)
1 teaspoon Sage (Spice, not Herb)
1 teaspoon Parsley (Spice
1/4 cup Olive Oil (Tuscan Herb Flavor)
1/2 cup High Quality Balsamic Vinegar

1. Boil water and add a couple pinches of salt to season the water.
2. Pour the pasta into boiling water. Cook almost completely, then strain and cool. 
3. In a separate pot, heat oil.
4. When the pot is hot, add all of the vegetables.
5. Add salt, pepper, garlic powder and spices to the vegetables.
6. Cook until the onions are translucent, about 3-5 minutes.
7. Add cooled pasta to the pot with the vegetables. Mix to incorporate.
8. Add balsamic and olive oil to pasta. Mix well.
9. Add more salt, balsamic, pepper, or olive oil to taste, if needed.
10. Turn off heat, serve, and enjoy!

I made this dish without any meat, but Italian sausage would pair nicely with the balsamic. If making the dish with Italian sausage,  put the meat in before the vegetables and brown the meat before the vegetables are added.