I guess the title says it all.  I first made this years ago, as a result of “Well, what the hell do I have in my fridge?”  Since then I’ve tinkered with it, and recently I asked a chef friend of mine how to take it to the next level.  He had some good ideas,… Continue reading Fennel Cream Sauce thing that I made up but trust me it’s really good

This is really good. Turns out you can substitute avocado for mayo in tuna salad and it turns out great.  Apparently it’s also healthier for you, so that’s nice if you care about that kind of thing. One caveat, while this keeps well, the citrus tends to dissipate overnight.  So when you make it get… Continue reading Avocado Tuna Salad!

Not much here, just a reminder to myself of the proportions.  The only thing I do different here is I grate a potato in with the chorizo and onions while I’m cooking it.  It has a few benefits.  For one, the potato soaks up the grease, so the tacos aren’t so greasy (as chorizo has… Continue reading Chorizo Tacos

I really like making just a thick meat sauce with lots of vegetables, but I figured I’d try something different, and these came out great!  Good on spaghetti, great for sandwiches as well.  I bake the meatballs some first to cook off some of the grease.  Not all of it, because you want some, but… Continue reading Spaghetti and Meatballs!

My mom got me a latin american cookbook for christmas, and this was the first thing I made out of it.  I loved it, with one caveat.  The recipe didn’t say anything about what to do with the whole spices, so I just threw them in without thinking.  So every other bite you could bite… Continue reading Jamaican seafood curry

I got this recipe from a friend who doesn’t really cook but loves to bake, and I demanded the recipe from her.  I did some looking around the internet, and the thing that makes these Mexican isn’t the just the chili powder like I thought.  Turns out that in Mexico it’s common for chocolate to… Continue reading Mexican Chocolate Cookies

Nothing really special about this except that it tastes great and it’s one of my favorite easy things to make. If you don’t know, Chinese 5 spice is (I’m quoting wikipedia here) a combination of star anise, cinnamon, cloves, pepper, and fennel seeds.  I mix it up with some garlic powder and salt, coat a… Continue reading 5-spice crusted pork roast

This is super easy and takes ten minutes to make.  You will need either a blender or a food processor to chop everything up.  Once it’s done, it keeps in the fridge forever, because the oil will separate and seal everything else from the air.  Once it’s done, mix it up with chicken, maybe sun… Continue reading Basil Pesto

Borscht is this delicious Ukrainian soup, very common all over Russia.  It’s made from (in this case) beef, beets, and cabbage.  There are other things but that’s most of it.  And it freezes pretty well, so it’s something you can make and then just have around. Also, a note of caution: There’s no good way… Continue reading Borscht! Yay!

Just trust me, these are really good.  A note though, use thicker pork chops for this.  I used what it turns out were really thin pork chops and they got overcooked almost immediately. Pork chops with prunes 8 pork medallions or 4 manly sized pork chops 16 prunes 1 onion, diced 1/2 a cup of… Continue reading Pork chops with Prunes (yes, really)