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Creamy Kabocha Sweet Potato Pomegranate Soup

Kabocha Sweet Potato Pomegranate Soup Adapated from Elizabeth Andoh’s “Ohisama No Wan” Recipe (p.80), An American Taste of Japan Makes 4 servings 1/2 tablespoon butter 3 tablespoons minced shallots 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups chicken stock 2 tablespoons freshly grated ginger 1/3 kabocha squash, peeled […]

Tonkatsu (Breaded Pork Cutlet) with a Pomegranate Molasses Tonkatsu Sauce Makes 4 servings Recipe Notes: The tonkatsu sauce should be prepared ahead of time. If you’re worried about the cutlets getting cold after frying them, keep them in an oven preheated to 180 degrees Fahrenheit until you are ready to serve them. If cooked at […]

Today I’m sharing a recipe for Brussels Sprouts Bacon Slaw over on the U.S. Wellness Meats site. But I have to warn you—this dish is highly addictive. Though many people might argue that the words Brussels sprouts and addictive do not go together, I promise that this dish will change your mind. It’s amazing what […]

If you want a little taste of Okinawan comfort food, head on over to Pioneer Woman’s Tasty Kitchen blog where I’m sharing a recipe for Okinawan Takoraisu (aka, Taco Rice). It’s cheap, quick and easy dish to make and a total family pleaser!

Kimchi Rice with Beef From The Food Matters Cookbook, by Mark Bittman Makes 4 servings For the kimchi: 1 small head (about 12 ounces) green, Savoy, or Napa cabbage, cored and shredded 2 tablespoons salt 6 scallions, chopped 2 tablespoons minced garlic, or to taste 1 tablespoon minced ginger 1 tablespoon red chile flakes 1 […]

Sweet Potato & Jarlsberg Cheese Croquettes Makes 4 servings (8 croquettes) 1 large (about 14 ounces) yellow-flesh sweet potato 5 ounces Jarlsberg cheese, shredded 1/2 medium yellow onion, chopped 2 teaspoons vegetable oil 1 tablespoon fresh basil, minced salt and pepper, to taste 1/4 teaspoon ground nutmeg 1/2 teaspoon Worcestershire sauce 1/4 cup all-purpose flour […]

Add this recipe to ZipList! Jarlsberg Cheese & Asian Pear Turnovers Makes 8 turnovers 1 can (8 ounces) refrigerated crescent roll dough 1 large egg 2 tablespoons water 8 ounces Jarlsberg cheese, cut into thin slices 1/2 Asian pear (about 4 ounces), cut into thin half slices 1/2 teaspoon ground nutmeg 1. Preheat the oven […]

Kiwi Shrimp Banh Mi Tacos Makes 8 soft tacos For the carrot daikon cucumber quick pickle: 2/3 cup carrot matchsticks 2/3 cup white daikon radish matchsticks 2/3 cup cucumber matchsticks* 1/4 cup rice vinegar 4 teaspoons granulated sugar generous pinch of salt For the taco filling: 12 ounces medium shrimp, cooked and peeled 4 green […]

Coconut Lemongrass Somen Noodle Soup Makes 6 servings 4 ounces somen noodles* 3 1/2 cups chicken broth 1 can (14 ounces) unsweetened coconut milk 3 tablespoons fish sauce (nam pla) 2 cups fresh oyster mushrooms, roughly chopped 1/4 cup finely minced lemongrass 1/2 red bell pepper, thinly sliced 1 1/2 tablespoons fresh ginger, minced 1/4 […]

Quinoa patties stuffed with goat cheese and mushrooms 4 Servings Prep: 30 min. Cook: 15 min. Ingredients For the patties: 2 cups cooked quinoa 2 eggs lightly beaten 1 cup panko breadcrumbs 3/4 cup whole wheat flour 1/4 cup Parmesan cheese, grated 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 cup dried porcini mushrooms, […]

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