Monthly Archives: March 2014

Sriracha Sesame Pasta with Veggies

Tonight we had some friends gathered, so I needed to come up with something easy, neat, delicious, and filling. So, on the fly, I came up with this. I was pleasantly surprised to find that it was a huge hit! So, of course, I had to share it!

Also, this recipe is vegan by it’s very nature, though the pasta YOU use will be the defining factor.

For six servings, we used two boxes of pasta. The type of pasta is really up to you – or if you’re like us your cupboard – so not that it matters, but we used rigatoni and farfalle pastas. Cook the pasta al dente, as you normally would! Meanwhile…

Begin cooking the veggies a few minutes before the pasta, sautéing them on medium to medium-night heat. At the end, you’ll want those just browned edges; slightly charred with the burnt taste. The veggies can be whatever you choose. We used two bell peppers and a whole Vidalia onion.

Sriracha Seasoning (for Vegetable or meat component):
2-3 tbsp. Sriracha sauce, to taste
1 tbsp. sesame oil

As the veggies and pasta cook, ready the pasta sauce:
1/3 cup sesame oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tbsp. cilantro
2 tsp. lemon juice

Once the pasta and veggies are cooked, strain pasta and return it to pot. Pour the mixed pasta sauce over the pasta, turning sauce through pasta, until distributed evenly. Then, add vegetables, turning until spread evenly.

Serve hot in a bowl. Don’t try to use plates…really…it’s pathetic…we tried.


Ps. Sorry my pictures are in the aftermath 😐


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This sushi art is the coolest thing!

How cool?! Had to repost this! What a talented sushi chef!!!

SoraNews24 -Japan News-

sushi7 Edible art is kind of a thing these days, especially in Asia, where seemingly every dish is so artfully crafted and cute you couldn’t possibly eat it – especially when it takes the form of a cat poking out of your latte .

This admittedly somewhat wasteful art form may have reached its pinnacle with these mind-boggling works of makizushi magnificence.

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Tomato & Cheese Tartlets

These are a savory, delicious treat! They are so adorable and fun to make, and they just look great on a plate! These mini tarts filled with goat cheese, cream, and spices are topped with fresh cut slices of tomato and baked to perfection.

Preheat oven to 425 degrees

Serves 4


1 package of Pilsbury Crescent rolls

6 oz Boursin Garlic & Herb cheese

2 tablespoons heavy cream, or 1/4 cup milk

1/2 vidalia onion, finely chopped

kosher salt and black pepper

3 large tomatoes, I use both yellow and red

3 tablespoons freshly chopped basil leaves

Parmesean cheese

Take the Pilsbury rolls, and using a non-stick tartlet pan, press out by hand the crescent roll into a crust for the tartlet. Then take the cream or milk, Boursin, and salt and pepper and place in a small mixing bowl. Then, using a hand mixer or food processor, whip all these together. Finally, using a spoon, stir in the onion pieces. Fill each tartlet pan will equal amounts of filling until none left or pans are full. Then, slice the large tomatoes into medallions, and place on top of each tartlet, covering the tops of each entirely.

Bake for 20-25 minutes, and then add basil and parmesean as garnish. Allow to cool for 5-10 minutes and serve hot.


(Sorry for the crummy picture, we were too excited…also, we were out of fresh basil, so I mixed the store bough flakes into the whipped cheese/cream)

Happy Eating!

Braised Beef Brisket: Savory Deliciousness

This recipe is a combination of recipes that my father formulated and I’ve taken my own spin on. As a result, and as usual, I will say: TASTE YOURS. Do yours to your liking, not my recipe.


1 4lb beef brisket

kosher salt and ground black pepper

1/2 to 1 can crushed tomatoes

1/2 cup water or chicken or beef broth

2 carrots, sliced

2 celery sticks, sliced

1 onion, chopped

2 sprigs of fresh rosemary, finely chopped

3 bay leaves

3 garlic cloves

3 tablespoons paprika

1 tablespoon Worcestershire Sauce

1/2-1 cup red wine

First: take the meat and coat it in the salt and black pepper. Stick the raw brisket in the oven, at 375, allowing each side to sear slightly. While doing this, place all the other ingredients into your dutch oven, except the bay leaves. Make sure you have enough liquid to cover the meat, but not enough for it to be swimming in it. Then place the brisket in your dutch oven, which you’ll want on medium to medium high heat. Take the bay leaves, and using a spoon or spatula, pat them to the meat, ensuring they stay on the meat, not just floating around. Cover your dutch oven tightly, and allow it to cook, checking it frequently, for 3-4 hours. 

For this recipe, I use a wooden spatula to check the meat’s tenderness. You’ll know it’s ready because it will just fall apart to the touch. 

You can add many things to this. Some recipes I referenced called for sugar, leeks, potatoes, parsley, chili powder, Sriracha, olive oil, brandy, mustard, etc. Feel free to comment and let me know what you added! Tweaking recipes is half the fun!



Happy cooking!


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