Feels like Spring is coming sooner every year up here in Alaska. today was above freezing all day, with huge puddles forming from the melting snow. It is one of the most exciting times of the year I think. where you can feel such change happening all around. 

It felt like a day to make a bunch of my favorite foods all in one meal!

For Lunch 

Udon and Shoyu Kombu Broth

(watch and learn how to make Udon here)

-

Baked Squash and Tofu with Olive oil, Salt, Shoyu, and Mirin

(watch and learn how to make Tofu here)

-

Pan Fried Mochi with Sweet Adzuki Bean Paste

(watch and learn how to make Mochi here)

-

Blanched Vegetable Salad with Broccoli, Brussels Sprouts, Kale and Cucumber with a Scallion Umeboshi Dressing

For Lunch

Tempura Squash, Carrots, and Tofu

(watch and learn how to make Tempura here)

-

Udon Noodles with a Kombu Shoyu Broth 

(watch and learn how to make Udon Noodles here)

garnished with Scallions 

-

Blanched Kale

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For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

-

Roasted Root Vegetables Squash,Carrots,Beets

-

Blanched Kale and Daikon with Lemon 

-

Arame with dried Tofu

(watch and learn how to make Tofu here)

-

Pinto Bean Soup 

 For the last month I have been living with my dad so I could cook for him. Which has been a big change. unfortunately I had to drop a lot of things in my life (like this blog) to adjust to the new routine. 

I have been really enjoying cooking in smaller quantities unlike normally cooking for the whole 30to 50 people in the community. I have been able to experiment more and that has been fun. 

And I want to share that with everybody again! 

For Lunch

Adzuki Bean Brown Rice

(watch and learn how to make Brown Rice here)

Garnished with Roasted Sesame Seeds

-

Onion Shoyu Pickles

-

Nori

-

Kimpira made with Carrots, Burdock, and Ginger

(watch and learn how to make Kimpira here)

-

Blanched Vegetable Salad with Cabbage, Radishes, and Collard Greens. 

with a Olive Oil, Lemon, salt Dressing. 

-

Noodle shoyu Ginger Broth garnished with Cilantro

~~~~~~~~~~~~~~~~~~~~~~~~

For Dinner

Soba Noodle

-

Vegetable stirfry with Onions,Cauliflower, Cabbage, and a bit of Wakame, and Kudzu to thicken it.

-

Pan Fried Tofu

(watch and learn how to make Tofu here)

-

Steamed Broccoli

 For Lunch

Veggie Fried Rice
Brown Rice with Onions,Carrots,Radishes,Parsley,Garlic,
(watch and learn how to make Brown Rice here)
-
Baked golden beets
-
Blanched Radishes Greens
-
Miso Soup
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For Dinner
Udon and Broth
with
Fried Tempeh
Sautéed Daikon Greens
Nori
(watch and learn how to make Udon here)

No place like Nome! 

I got to go to the Rual Providers Conference in Nome that is a place in north west Alaska with a couple of people in ionia. it is a huge Native Alaskan conference and I was so happy to be able to go.

And of course like usual we had to bring our own food so we could cook! 

so this is what we ate in Nome 

when we first arrived our bags didn't. so we had to use the leftover food we brought onboard.

For Dinner

A Seitan Salad with Sesame Dressing, Green Apples, Lettuce

and Roasted Sunflower Seeds
(watch and learn how to make Seitan here)

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For Lunch

Fried Penne Pasta with Kale and Salt and Pepper

~~~~~~

For Dinner

Brown Rice
(watch and learn how to make Brown Rice)
-
Fried Hijiki with Onions, Carrots, Burdock, Snap Peas
-
Blanched Broccoli
~~~~~~~~~~~~~
For the cooking class we  made
Polenta with Caramelized Onions
-
Garlic Fried Pinto Beans
-
Pressed Salad with Cabbage, Carrots,Cucumber,
(watch and learn how to make Pressed Salad)
-
Blanched Broccoli and Kale
-
French Onion Soup
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For Lunch
Udon Salad with Parsley and a Tahini Dressing
-
Stir Fried Veggies Bok-Choy , Corn,and Snap peas,
-
Left over Pressed Salad with added Olives and Cucumbers
-
Left over Polenta then Pan Fried
-
Left over Beans and soup mixed to make a Pinto Bean French Onion Soup
-
Left over Broccoli
-
For Dessert
Apple Crisp
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For Dinner
Cous-Cous
-
Sweet Vegetable Da
Red lentils cooked with Onion, Squash, Brussels Sprouts
-
Napa Cabbage Salad made with Parsley,Avocado Lemon and Shoyu
-
Sautéed Kale
~~~~~~~~~~~~~~~~~
Brown Rice
-
Blanched Broccoli and Kale
-
Dried Diakon cooked with Dried Tofu
-
Kinpira Carrots and Burdock with Corn
(watch and learn how to make Kinpira)

Hello!! do you like the blogs new look!? I have been wanting to redo it for a while and the last couple of days I had a lot of free time to get it done!

I have been cooking on a Nabe burner in a hacienda in Mexico the last couple of days, and to tell you the truth I loved it! just like camping! the only thing is by the time all the food was ready I just ate it all up with out taking pictures! so I am sorry. but I got these pretty pictures of lunch in LA, then Breakfast in Mexico!

For Lunch

Quinoa Salad! 

with Avocado,Tomato, Cucumber,Olives,Sprouts,Lettuce,Sesame Dressing

(watch and learn how to cook Quinoa here)

-

Stir-Fry Udon with Tofu, Kinpira Carrots and Onions, and Kale

(watch and Learn how to make Udon here)

(watch and learn how to cook Stir-fry Udon here)

-

Boiled Corn on the cob with Umeboshi Paste

~~~~~~~~~~~~~~~~~~~

Quick Breakfast in Mexico!

Summer Miso Soup 

with Snap Peas Sprouts Tofu and Wakame 

(watch and learn how to make Tofu here)

(watch and learn how to make Miso Soup here)

-

Rolled Oats cooked with a pinch of Salt

topped with mixed Nuts Seeds and Raisins 

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Roasted Pumpkin Seeds

-

Kinpira with Carrots and Burdock 

(watch and learn how to make Kinpira here)

-

Fried Lentils with Onions and Parsley 

-

Blanched Collards  

-

Miso Soup

(watch and learn how to make Miso Soup here)

~~~~~~~~~~~~~~~~~~

For Dinner

Soba Noodles with a Kombu Dashi Broth 

-

Blanched Collard Greens

-

Vegetable Tempura 

(watch and learn how to make Tempura here)

When I was in New York City the only homage meal I had was this lovely lunch my brother cooked for me. it is very hard to get your self in the kitchen when you are in the middle of NYC !!

For Lunch

Udon Noodles

(watch and learn how to make Udon Noodles here)

-

Shoyu, Shitaki Broth

-

Garnished with Deep-fried Tofu 

(watch and learn how to make Tofu here)

-

Nori 

For Lunch

Brown Rice Noodles 

cooked with Onions, Garlic,Broccoli, Shoyu and Sesame Oil all in one pot  

-

Salad with Tomatoes and a white Miso Dressing with Tahini Lemon and a little Brown Rice Syrup 

-

Sweet Vegetable Broth with Wakame.

~~~~~~~~~~~~~~~~~

For Dinner

a couple of friends wanted to learn how to make Sushi, So we had a Sushi making party! (I don't make very pretty Sushi, but they taste delicious!) 

White Rice Sushi with Cucumber,Avocado,Fried Tofu, Tahini and Umeboshi Paste

-

Wakame Salad with Cucumbers 

and a Vinegar Mirin Dressing

-

And all the leftovers from the sushi's, Cucumber, Avocado, made into a salad with Tomato and Pumpkin Seeds,

 For Lunch the Day before Yesterday

Squash soup with Caramelized Onions and Tofu

-

Brown Rice

-

Gomashio

-

Blanched Collard Greens

-

Nishime Turnips

-

Sauerkraut 

-

Miso Walnuts

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For Lunch Yesterday 

Brown Rice with Wild Rice

-

Hijiki sauteed with Carrots, and Roasted SoyBeans Garnished with Sesame Seeds

-

Blanched Kale

-

French Onion Soup

~~~~~~~~~~~~~~~~~

For Dinner my sister made me Dinner

-

Udon Noodles with Shoyu Dashi Broth

-

Pan Fried Tofu

-

Sautéed Kale