Has January been flying by or what?
Spring semester is starting this Monday for me. Yikes! Although, I’m actually pretty excited since I’ll be graduating!
Did everyone have a fun, food-filled lunar new year? We cooked up a Vietnamese spread for dinner… with PLENTY of leftovers. I’ll be sure to post about it.
Onto this post’s meal, though.
I saw some beautiful tuna steaks at the store and just had to have them!
I love seaweed paper (nori), either on sushi or as a snack. It’s great that Trader Joe’s jumped on the bandwagon with roasted seaweed snacks so that I don’t have to go to the Asian markets to get it. Delicious!
For sushi, however, you want to get the sheets of seaweed paper, not the small snack-size. Now, this dish isn’t sushi, of course, but it’s the same concept with rolling in nori.
As you can see, there are a few components to this dish, including a couple of fun sauces. I also served the dish with some brown rice and shredded sautéed zucchini. Feel free to use white rice and whatever veggie you like. I just had zucchini I needed to use up.
Once you get the rice cooking (rice cookers are a wonderful thing), get started with the sauces.
I’ve finally recovered from the holidays. I had a wonderful holiday season, but I’ve been baked-out (in the culinary sense) and sick, and now I’m back in the game!
I made this meal last night. The idea started with craving some pickled carrots. That might sound like an odd craving, but they are quite tasty if you haven’t had them. Chicken was on sale at the grocery store, and I love an orange-ginger glaze on chicken when I’m going Asian. Cucumber Kimchi (oi sobagi) was sounding rather yummy, too.
I was cooking for Christina (my gf) and my mom. The latter of whom can have a picky palate, particularly when it comes to vegetables and spice, so I’m often restricted in my options for dinner with her. Naturally, I like to push her to try new things, though, which with this included the pickled veg.
Much to my surprise, my mom actually loved the dish, particularly the pickled bits! That’s a rare result, and I do think this dish turned out quite well, so I think it’s a good one to share with you all after the holiday break.
While at the grocery store, they actually had daikon radish, which I absolutely love pickled, so I picked that up, too. Continue reading →