Yakiudon has always been to go-to dish. The ingredients which you can put into a yakiudon is pretty much endless and it’s so quick, easy, and convenient which is what I love about it. Today I’ll be making a broccoli and tofu yakiudon.
…I made a pasta salad. Surprise, surprise! Okay, maybe I lied just a tad bit but I really do hate that store bought crap that’s full of mayonnaise and relish flavour as noted here. Gross. Anywho, I made this particular salad a number of times during this past summer and it was an insane hit. Here it is: my tuna and dill radiatori pasta salad.
Sweet potato meet quinoa. Quinoa meet sweet potato. Seriously, a superfood matchmade in heaven.
Spicy sweet potato, quinoa and feta salad. Need I say more?
I know a common way to cook acorn squash is to bake it with butter and tons of brown sugar. I mean, that’s really good and all, but why not bring out the natural sweetness of this vegetable? And instead of sweet, why not savoury? I tried this out for the first time and it came out perfect – acorn squash stuffed with kamut, hot Italian sausage, kale, king oyster mushrooms, and pear salad.
Har har har. I am so witty…okay, maybe not so much. But hey, it IS freakin’ cold outside and honestly, it’s officially soup weather. And since my mom left on vacation a couple weeks ago, she’s left a ton of ingredients at home that just may go to waste aka FREE GROCERIES! Score.
The first things I spotted were carrots and celery and what initially came to mind was a mirapoix, or the classic combination of onions, celery, and carrots. And with those ingredients I had to make soup. And the easiest soup? Chili. And to make it even easier? Vegan chili.
I wasn’t desperate to make fried rice. I was just desperate to get rid of the last surviving members of the baby bok choy family. I can proudly say that I survived baby bok choy week with no molding vegetables OR waste OR being sick of that vegetable. Hurray! I deserve a cookie for that, right?
Okay, maybe not. I guess I’ll be happy with my clean-up-my-fridge-fried rice aka baby bok choy, kimchi and egg fried rice.
Since I made Vietnamese salad rolls, I was left with a ton of rice paper wrappers left and I thought to myself, “I can’t wait to make these again!” but realistically (and without my mandoline and banh pho), I probably won’t be making them unless I specifically go out to buy those ingredients. And I’m lazy. That probably won’t happen for a while until I get a craving or something.
But…I have so many damn wrappers to go through. What else could I possibly make with them? After reviewing the ingredients, I thought, “Why don’t I wrap a noodle salad in there?”. And thus, the chilled buckwheat soba noodle, baby bok choy, and kimchi salad roll was born.
When I posted the recipe for kimchi jjigae for my very first post on this blog, I was thrilled to find out that there was also a chamchi, or tuna, version of the hearty stew as well. And boy, I could not wait to test it out.
And since I’ve been sick ever since I arrived back in Vancouver, there was only one thing that I needed to cure my cold: noodle soup of the Asian kind. Yup. I decided to take that recipe to a whole new level: udon noodle chamchi kimchi jjigae with baby bok choy
I normally have a go-to stir fry recipe in my head that I usually use but since we don’t have corn starch and/or all purpose flour (trying to get rid of this completely in my household), I had to revert to something new. And since this is a stir fry, I knew it would be hard to not fuck this up.
I present you with a miso chili chicken and bok choy stir fry.
I love Korean cuisine. And if I were to rate my favourite Korean dishes in order, it would probably look like this: dol sat bibimbap, kimchi jjigae, and pa jeon, or seafood pancake. Now I know there are many different types of Asian-style pancakes all across Chinese, Korean, Japanese, and Taiwanese cuisines, but sadly, I have only ever tried the Korean pa jeon and the Japanese okonomiyaki. And they are both so good and I figure, a cinch to make even though the first and only time I’ve ever made a proper pancake (buttermilk, made from scratch…and then topped off with slow cooked maple mustard pulled pork and maple syrup, mm) was earlier this year in the summer.
Continuing on with the theme ingredient of the week, baby bok choy, I decided to throw a spin on both the Korean and Chinese versions of the green onion pancake. How about a baby bok choy and green onion pancake? Yes?