i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
We waited another 2 days before resolving to give our eggshell sprout heads a haircut–follow this link if you want to read about this super fun craft. By then I already had the sandwich lined up–a traditional egg and cress sandwich that’s popular during English …
This is an easy sweets recipe from my childhood in Taiwan–Bing Tang Hu Lu. Of the memories that I could see in my mind’s eye, my dad coming home with a skewer of hawberry tang hu lu sticks is one of the most vivid of …
When I was little, I had this big book of arts and crafts suitable for kids and one of the things I always wanted to do was sprouts growing in an empty egg shell and then draw faces on them so that when the seeds sprouted, it would look like hair. Then we could give them a “haircut” and have sprout sandwiches.
However, my parents, who were immigrants from Taiwan, lacked the resources and language ability to know where to purchase a lot of things that we, as US-born citizens, take for granted. And this was something that my sister and I knew inherently, so we rarely ever asked them for things outside of what we were given, unless expressly asked. And even then, we would stick with places and things we knew they had knowledge of. Sprouting seeds unfortunately, would have been beyond their comprehension.
I love my parents, who are amazing, loving, wonderful, and very interesting people (who have now relocated for most of the year to their farms in Costa Rica–some people’s midlife crisis involves motorcycles, my parents’ involved going to a new country where their Spanish proficiency is even less than their English, purchasing land, and becoming farmers) and would not have changed my childhood for anything.
But a teensy part of me really, really wanted to sprout things in eggshells with faces. One night when I was thinking of how to make sprout sandwiches, I remembered the book and the entry, and realized that I could fulfill one of my simple childhood desires with my own children.
This is an easy craft, and all that’s necessary is some sprouting seeds, a couple of cotton balls, water, and some spent egg shells. Permanent markers are better so that the ink doesn’t run when you water them, but you can use regular watercolor markers–you just need to be careful about how you water them.
My 4 year old was obsessed with the egg shells, looking at them everyday and helping me water them, even reminding me to water them in case she thought I forgot. It was a great small “responsibility” for her and introducing her to growing her own food.
Supplies
1. Reserve your spent egg shells from your kitchen, making sure to crack at the narrow end of the shell so the “face” area can be bigger.
2. Wash the inside of the egg shell and then leave to dry.
3. Once dried, fluff up a cotton ball and put into the bottom of the egg shell. Water until cotton ball is moist.
4. Sprinkle a pinch of whatever sprouting seeds you are using, and water twice a day.
5. Once the sprouts have grown to the desired length, use markers to draw faces on them!
6. Give them a haircut when you’re ready to use and compost the shells.
In an effort to not use as much oil or have to wash pots and pans as often, I ventured into the world of microwaving eggs. And I’m never going back. It’s quite simple–a round bottomed bowl, a light wipe of oil, covered and zapped …
This particular dish involves a lot of chopping. A lot. But it’s my husband’s favorite style of antipasto. I first learned of this particular style at a Thanksgiving dinner hosted my my in-laws–it’s the husband-unit’s Italian grandmother’s recipe. I prefer this style because every bite …
I was, for some reason, craving cold noodles. I usually make it during the summer, when the heat dulls our appetite and the tangy sauce stimulates my palette. I’m not a stickler for ingredients, and often interchange the noodles. Traditionally, it uses ramen noodles but I find spaghetti a reasonable substitute. Peanut butter in place of sesame paste is also a fun change of flavor!
I used Abokichi’s Chili Miso Oil but you can use sesame oil with doubanjiang instead if you don’t have. You can opt for a vegetarian version by replacing the shrimps and ham with other vegetables like squash and carrots!
Ingredients For Noodles and Toppings
1. Prepare noodles according to instructions, then drain and chill in the fridge for 15 minutes.
2. While noodles are chilling, use one egg and beat, heat over oiled pan on high until thin omelette is set. Alternatively, you can oil a plate and pour the egg onto the plate, swirl to cover, and heat in the microwave for 45 seconds (or until omelette is set.)
3. Devein, shell, and boil shrimps. Slice tomatoes.
4. Matchstick cucumber, ham, and egg.
5. Remove noodles from fridge and place on a plate/bowl. Arrange toppings on noodles. Add a tablespoon of sauce at a time until desired saltiness and mix. Enjoy while cold!
Ingredients for Sauce
Optional Toppings
1. Mix hot water with sesame paste (or peanut butter) to thin so it incorporates into the sauce more easily.
2. Combine thinned sesame paste with soy sauce, dashi powder, lemon juice, vinegar, and Chili Miso Oil (or 1/2 tablespoon sesame oil and 1/2 tablespoon doubanjiang)
I had some leftover eggplant from making tempura and I haven’t roasted anything in my woodstove recently (which is pretty much roaring 24/7), so I decided to do a roasted eggplant dip. If you don’t have a wood stove to impart the delicious smokey flavor–a …
I was panicking about the ungodly amount of baguette I had leftover, which of course, after a day becomes a stale and nearly inedible piece of rock. I could have spent all my energy turning it into panzanella, but my wrist was telling it it …
A staple of modern Japanese restaurants, this tasty appetizer can be made right at home if you, like me, always keep ahi tuna steaks in the freezer. I implore you to try growing your own sprouts for your kitchen as a way to not only save money, but eat healthier! Visit my sprouting page to see how.
I have been experimenting with (lovingly made with organic ingredients) Abokichi’s Chili Miso Oil (which you can purchase here) and such a versatile condiment is quickly becoming a permanent resident in my kitchen.
Ingredients
Optional:
1. Toast tortilla until slightly crispy. In a pan, quickly sear ahi tuna (best from frozen) over high heat on both sides. Slice into 1/8 inch thin pieces.
2. Spread mashed avocado over tortilla and arrange ahi tuna slices over avocado.
3. Drizzle with soy sauce, Kewpie mayo, and Abokichi Chili Miso Oil. Garnish with kaiware sprouts, arugula, watercress, mizuna, and/or sliced Fuji apple. Enjoy!
If someone were to ask me what I would eat as my last meal, beef carpaccio would be a contender. It’s no secret that I love eating meat and seafood as raw as possible, and beef carpaccio, if offered on the menu, is usually my …