White Wine Vinegar, Great Northern Beans, Frozen Corn and Miso Paste

Not gonna lie, but I’m kind of excited about this week. This week screams Southern Food with a twist. This is such a fun way to clean out random ingredients. It’s another week of not buying too much extra food. Shallot-Thyme Vinaigrette White Beans Corn Pudding Citrus- Miso Roasted Whole Fish

Dates, Macaroni, Whole Wheat Flour and Peanut Butter

Switching things up this month. I have lots of odds and ends of ingredients so I’m cleaning things out. I’m choosing some ingredients and cooking recipes from different cookbooks for the week. Here’s the menu for the week Date and Nut Loaf (Not even going to write a post about this recipe, sigh) Mack &…

Israel. Week Four

Even though I was on vacation last week, week three was a bit of a bust. I’m going to finish up Israeli month with lots of cooking the next couple of days (I’m currently making Open Kibbeh as I type this.) I’m wrapping up with cooking from a children’s cookbook I checked out from my…

Israel. Week Three

I’m on vacation this week. I’m aiming to start with these four recipes, but I may decide to cook more. Wheat Berries and Swiss Chard with Pomegranate Molasses Hot Yogurt and Barley Soup Open Kibbeh Poached Chicken with Sweet Spiced Freekeh

Israel. Week Two

Red Pepper and Baked Egg Galettes Baby Spinach Salad with Dates and Almonds Cod Cakes in Tomato Sauce Sweet Filo Cigars

Israel. Week One

Na’ama’s Fattoush Falafel Watercress & Chickpea Soup with Rosewater and Ras el hanout Stuffed Onions Roasted Chicken with Clementines and Arak Time to bring on all the herbs and spices! I’m excited to finally use the Pomegranate Molasses that is living in my pantry. I’m also super lucky that there is a local Jerusalem market…

Japan. Week Three

Tataki Kyuri (Smashed Cucumber Pickles) Onigiri (Rice Balls) Sake Shioryaki (Salt-Grilled Salmon) Yasai Itame (Stir-Fried Vegetables) This is a bit of light week since it’s birthday week for my boyfriend and myself #saglife. I’ll edit more later if I make more Japanese food this week.

Japanese Staples

Here are some good ingredients to stock up on for your own Japanese food Soy Sauce Mirin Sake Bonito Flakes and Kombu to make Dashi Sugar Sesame Seeds Seaweed Short grain white rice Sweet Potatoes I’m sure there’s loads more but I’ve used these the most so far.

Germany. Week Four

Potatoes in B├ęchamel Sauce Chicken Cooked in Riesling Pork Chops Broccoli with Almond Butter Riesling Jelly

Germany. Week Three

Currywurst with Fries (Berlin) Aniseed Cookies Had a bit of an off week this week. Here are two recipes that I made from the book. Ending the month next week with a couple of Riesling recipes