Since I’m a college student I always take advantage of going grocery shopping with my mom when I come back home (: It feels like I struck gold not having to pay for my own groceries! Anyways, cabbage was on sale at some ridiculous low price and the cabbage heads were ENORMOUS. So it was a good buy. The plan was for my mom and I to each take one, but I ended up taking hers too. Now, I had cabbage sitting in my fridge and worried that my roommates and I wouldn’t eat it fast enough. I don’t know why, but cabbage just reminds me of asian foods.

What you’ll need:

2 cups shredded carrots
3 cups shredded cabbage (white, purple or both, makes for pretty presentation)
2 cups bean sprouts (optional, tastes just as great without)
1 cup julienned cucumber
1/2 cup cilantro roughly chopped
3 bundles of buckwheat noodle (if you buy a package they come in bundles or thin spaghetti will also work)
salt and pepper to taste
crushed peanuts (optional)

For Sesame Ginger dressing:
2 tablespoon grated fresh ginger
1 tablespoon honey
3 tablespoon sesame oil
1/4 cup soy sauce
1 tablespoon vinegar (optional)

This is a really easy recipe. You can buy the carrots and cabbage already shredded in grocery stores, but I like to take the time to shred/cut everything myself.

1) Mix together all ingredients for dressing and set aside.

2) Cook noodles as directed on package. Make sure to rinse with cold water otherwise salad will be warm! I used asian somen noodles because I didn’t have any buckwheat noodles. Again, any sort of noodle will work, but I find that long noodles are easier to eat with this salad.

3) In a large bowl toss the veggies, noodles, and dressing. Crushed peanuts are an optional topping.

This salad always tastes better after it’s been chilled in the fridge for a couple hours. It makes for a great lunch or side dish!

Roasted Veggies

I LOVE, LOVE, LOVE veggies; have to have it with every meal I eat. If you ever have random veggies in your fridge and you don’t know what to do with it or don’t want it to go bad, roasting them is always a yum idea.

Typically I use mushrooms (porcini and portobello), cherry tomatoes, asparagus, zucchini, and squash. Lately I’ve been really into kale, but haven’t roasted it yet, so that’s next on my list.

I preheat oven to 400 degrees F.

The veggies will cook evenly if they’re all close to the same size. With some of the bigger veggies I cube them; sometimes cut thin slices.

Toss them lightly in olive oil. You can do this is a large bowl or I usually put them in a large ziplock bag.

Salt and pepper lightly and spread them evenly onto a cookie sheet. Sometimes for extra flavor I’ll add garlic powder and paprika.

I don’t check the veggies until I start to smell the aroma in the kitchen, but I would say leave them in the oven for 25 minutes or until they get slightly browned. Before I serve the veggies I squeeze fresh lemon over them.

You really can’t go wrong with roasted veggies. Check out some of my roasted veggies in my photo gallery.

It’s a hot day in San Diego so maybe soup wasn’t such a good idea, but I had lentils in the pantry and some veggies in the fridge so I thought I’d try. I’ve never made real lentil soup before so this is just my variation.

I like all my soups a little chunkier so I always add more of each ingredient.

What you’ll need:

3 cups water (plus more as needed)
2 cups vegetable broth
1 cup green lentil
3 crushed garlic
Half an onion diced
2 tomatos diced (I used roma tomatoes)
1 small sweet potato (or half of a large) cubed
2 cups chopped kale (spinach can be substituted)
1/4 cup olive oil
Salt and pepper to taste
Desired cheese to top off soup

**Any vegetable you find in your kitchen is okay! You are not limited to what I listed.

1) In a large pot bring water, broth, and lentil to a boil and then simmer until lentils become soft (about 20-25 minutes). I cook my lentils longer until they’re almost mushy.

2) In a separate pan heat olive oil over medium and cook onions and sweet potato first until they become soft (about 5 minutes). Make sure to mix a few times. Turn the heat down to medium low and add garlic and kale (they tend to cook faster so you don’t want to burn them by cooking all the veggies together).

3) Add the cooked veggies and tomatoes to the pot of lentils and simmer for 15 minutes so the flavors can fuse. If the pot is lacking liquid then add more water.

4) I used goat cheese to top off my soup. You can top your soup with anything: cheese, croutons, crackers, potato or kale chips, etc.

I welcome everyone to my first post! Yes! I am still learning how to work this blog thing so bear with me if things look a little rough still. I did update the “About” and “Bio” so check that out.

I’ve been meaning to make these tacos 2 days ago, but just didn’t have time. Overall I loved the outcome! I honestly was not expecting much. I was just trying to get rid of the tilapia in the freezer.

REMEMBER you can add or subtract ingredients to your liking/disliking.

Ginger Soy Glazed Fish Tacos

What you’ll need: (makes 6 tacos)

Half an onion (red or white), diced
2 or 3 crushed garlic
1/4 cup olive oil
1/4 cup soy sauce
3 tilapia fillets (if frozen, defrost)
1 large carrot julienned (or 1 cup already shredded carrots)
1 tomato, diced
1 cup chopped cilantro
2 tablespoon chopped fresh ginger (or 1 tablespoon ginger powder)
3 cabbage leaves cut in half (leaving you 6 cabbage cups)
Salt and pepper to taste

1) Heat olive oil over medium low heat and sauté onion, garlic, and ginger. Cook for 2-3 minutes then add soy sauce and cook for another minute. Salt and pepper to taste. I personally don’t use salt as soy sauce is already so flavorful. However, I’m all about the pepper!

2) Add tilapia fillets to pan and cook on each side for 3 minutes. BE CAREFUL when you flip the fish. Tilapia tends to fall apart more easily.

3) Cut each tilapia fillet in half and onto a cabbage cup. Top it off with tomatoes, carrots, and cilantro.

So Simple and Tasty!!


“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”  

– Julia Child