Karahi chicken masala.

Karahi chicken masalaPart of my goals this year was to really give my boyfriend’s place a makeover. And the first place I started was (obviously) the kitchen. I first tackled the fridge, then the freezer, the table, the sink, countertops, and finally, the cupboards. Oh dear lord. This was really something else. Invading a man’s cupboards (even the fridge) was really…interesting. Let’s take the fridge, for example. Condiments galore, mysterious sauces, 4 containers (or was it 5?) of raspberry jam, miscellaneous medicine, nacho cheese… Oh, and everything was expired. Yup.

The cupboards were much the same. Pickled…everything, random unheard of grains, instant noodles, other instant food… And the spices? It was like a bomb went off in there. Spices EVERYWHERE.

Let’s just say I tossed alot of things out. Hey, atleast I’m getting a head start on spring cleaning! And although I threw a number of questionable ingredients out, I did keep a few things, like a spice mix for karahi chicken masala. And since the weather has been thrown to shit, this week would be perfect for a comforting curry.

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Ravioli from scratch.

Whole wheat kabocha and goat's cheese ravioli…and when I say scratch, I mean from the very basics: no pasta machine, no rolling pin, and no ravioli stamp. How is that even possible, you ask? Magic, my friends.

Just kidding.

Find out how to make whole wheat kabocha squash and goat cheese ravioli after the jump!

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My standard curry recipe.

Chicken and chick pea curryNow, I love Indian food, I really do…but I just don’t cook enough of it!!! And that’s probably because I only have one standby recipe that I usually resort to…and today I’ll be sharing it with you! I don’t really have a name for this but how about Steph’s chicken and chick pea curry?

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Baking with ghee.

Ghee sandwich cookiesSo I know that deep-frying with ghee turned out to be a little bit of a failure but since I have so much of this golden goodness in my house, I thought “Hey, let’s start baking with it!”. And I am glad to report back that there has been success in the baking side of things with ghee.

Today I made ghee sandwich cookies.

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I MADE RAMEN!

Spicy miso ramenMiso ramen. Not tonkotsu ramen. Not the one that takes hours and hours and hours in a day. Whatever, it’s still ramen and it was still purely AMAZEBALLS. And it only took like an hour. What now!

And the taste? You know the spicy miso ramen they have at Benkei? Yea, well it tasted like that…BUT BETTER. Thick, creamy and spicy. Yum. And now I will share my secret recipe with you for spicy miso ramen. You’re welcome in advanced.

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(Not instant) Mee goreng!

Mee gorengA few years ago when I was still cheerleading, I headed over to my friend Steph’s, who’s of Indonesian descent. Obviously, after cheer practice, we would be starving. Luckily, her mom came home recently and stocked her kitchen up with these Indonesian instant noodles: mi goreng. Hoe. Lee. Shit. This was one of those life-changing moments. I became extremely hooked. Dry instant noodles, sweet, thickened soy sauce, a spicy red sauce packet, and onion powder. Mind blowing instant noodles. And to my surprise, I was happy to find that I wasn’t the only one with this addiction. But I had to try the real thing.

For my birthday last year, I went to Penang Delight as it was recommended to me by a friend of mine. I had to order it — and it was very different then what I was expecting. It was a seriously dressed up plate of noodles. Thin, round egg noodles, bean sprouts, chicken, shrimp, tomato, lettuce — so different than the plain, MSG-laden packet of noodles of mi goreng. Still good though. I had to make this on my own one day.

And today was the day. Today I made mee goreng from scratch!

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Apple pie reinvented.

Burnt miso butterscotch apple tarts
Burnt miso butterscotch. A recipe famed by the genius that is David Chang of Momofuku restaurants. I’ve been dying to make this for a while now but the opportunity had never come up. What was I to pair it with besides icecream and apple slices (because honestly, that is how I would totally eat it). Then it dawned on me: mini burnt miso butterscotch apple tartlets. Boom.

Luckily, I had a whole party to test it out on.

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