Quick breads.

Pear and apple quick breadI read quite a bit of food blogs and a favourite that seems to pop up (atleast on the blogs that I read) would be quick breads. And honestly, I never really knew what that was. “What exactly is a quick bread?”, I thought. I saw savoury, sweet, ones filled with fruit, ones that you could pull apart, but it never occurred to me to actually look the term up. Til today:

“Quick bread is a type of bread which is leavened with leavening agents other than yeast. Quick breads include many cakes, brownies and cookies, as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.”

Motherfuck. Seriously? THAT’S IT?!?! I’ve made so many quick breads it’s not even funny! Geez. And this whole time I thought it was something way cooler than that… Way to burst my bubble, Wikipedia.

And to celebrate this new found (not really) knowledge, I have made you a pear, apple, flax, oat and almond quick bread.

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The easiest chicken you`ll ever make.

Mushroom and onion baked chickenSeriously. No lie. That’s because I made this recipe when I first started cooking at the age of 13. And if you fuck this up, there may be no hope for you. Just kidding. Try making mushroom and onion baked chicken thighs with gravy tonight.

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REAL risotto.

Basil pesto, pea and lemon risottoThis entry is titled “Real Risotto” because I have never actually cooked a real, legitimate risotto before. I’ve made fake risotto before (fake as in using orzo, not using wine, not using the right rice, etc.). But this time…I had all the ingredients except for the arborio rice. So I made a grocery trip out to T&T and bought a bag. This time, I was going to go all out and make the real thing…but take it one step further: basil pesto, pea and lemon risotto.

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Admitting defeat to the deep-fry.

Kabocha korokkeIf you know me, you will know that I have a deep affection for deep fried foods. I just recently came back from Seattle and it’s just so funny — anytime I go to the States, it’s like a switch comes on and I have to automatically eat everything that is deep fried, fattening, rich, and “all American”. Don’t ask. I call it the “American syndrome” (this actually only really happens whenever I step out of Canada…you should’ve seen how I was in Taiwan and Japan!). But here in Canada, I hardly ever eat anything that is deep fried. Heck, I have never deep fried anything myself!!! But today I decided to give it a go and ended up with kabocha korokke.

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Baked, not fried.

Leftover chicken wontons and egg rollsI try to be as healthy as possible. Key word: try. So when I forgot to take the oil that I used to fry my kabocha korokke in at my boyfriend’s other house, I had no choice but to bake my wontons and egg rolls. The result? Beautifully crisp and you-wouldn’t-believe-it’s-not-fried leftover chicken wontons and egg rolls.

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On days I miss Japan.

Nabeyaki udonI’ve been missing Japan a lot lately, especially with me going into cute little department and convenience stores like Daiso and Yoko Yaya. But one of the little things that I miss the most is 7-11. No, seriously. 7-11 in Asia (I speak for Taipei and Japan) are 10x better than the ones we have here in North America. There, you can get a cute little bento box, or just over $5. Or my personal favourite, various onigiri, for $2! They also featured hot items like baos, karaage, and korokke or pre-made entrees like oyakodon, mentaiko pasta, or nabeyaki udon which is what I will be making today.

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Move over, butternut. Here comes kabocha!

Simmered kabocha squashYes, I said it. Did you know that everyone’s favourite squash has an even better and more nutritious cousin, the kabocha squash? It’s true and it’s wonderfully good for you. It’s the holidays and it is the perfect time to try out this vegetable, if you haven’t already. My favourite way of cooking it? Simmering it on the stovetop til it’s so tender you can cut it with a fork. My Japanese-inspired dashi-simmered kabocha squash.

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That glorious egg.

Ajitsuke tamagoYou know, that soft boiled with an ooey gooey centre with a runny yolk. That egg with a slightly browned exterior. That egg with that is so perfectly eaten with, well, anything. Yes, my friends. I am dedicating an entire blog post to that mind blowing soy/mirin/sake-marinated egg. Alright, you must know what I am talking about now. All you ramen lovers will appreciate this post. And I forever will too. I’m talking about ajitsuke tamago.

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