When Matt and I were still living together, one of his/my favorite things to do was take the leftovers and create some sort of fried rice dinner. He’s made the majority of the ethnic cuisines shared here on Nevermore Lane. This one is no exception. It’s no big secret that he and I parted ways recently causing a shift in my life and changes in my living situation. As a result, my blog schedule fell to the wayside. Now that the YUMeating website has been merged and forwarded, I getting back on track with my blog schedule. [Read more…]
As some of you may know, I have been going to respiratory school for the past two years and have been extremely busy. Since graduation, I have found that I have more time to do what I love more often….Cook. I enjoy making dishes for my lovely wife, but I also enjoy taking the dishes to my dad’s house and cooking my entourage of Asian inspired dishes that he loves as well.
Today I have taken it upon myself to break out of the “meat mold” and to make a vegetable dish that my wife and other meatless enthusiasts will enjoy. [Read more…]
Dan Dan Mian. This is a dish that I have been disfiguring for years in an attempt to recreate it successfully. In past attempts I didn’t have the keen eye to detail that I do now (lol), nor did I have the drive to go out and get all of the ingredients that I would surely only use for this one meal…or so I thought.
My father and I have been asian cuisine fans since I was younger, and we would go to U of M games(football or hockey). In truth, it was mostly for the chinese food and dad time and less for the actual game itself. Good old dad decided that we were going to the “NEW” asian market in Saginaw, and he was going to spring for all the ingredients to make his beloved “Dan Dan Mian” noodle dish. We bought all of the ingredients in large bottles so that we could make this dish more often, and at our convenience without going out to pick up stuff.
Ok. I love Japanese food, and more specifically, I love gyoza. Gyoza are one of the best things I have ever made…..period.
It’s hard to screw up gyoza, unless you’re apt to burning things. I am not(usually)
This meal was paired with another post I did while cooking Dan Dan Mian at my dad’s house. I had commented that it was a mash-up of asian delicacies, and I wasn’t wrong with this dish either. 🙂
Gyoza is only as good as the filling that you put inside of them, and I tend to put a butt load of items in my gyoza. This time I tried to refrain from such endeavours, and stick to a few items that were imperative to the meal. [Read more…]
Today’s recipe is brought to you by Blue Apron. Actually, I am sharing a few, but the Pad Thai was my favorite of the bunch.
Blue Apron is a meal delivery service which takes the guesswork out of meal planning. Each week you’ll get three meals to prepare with free delivery. Items are sent FedEx in coolers so they will arrive quickly and fresh.
My first box arrived with ingredients and recipe cards to make Thai Coconut Shrimp Soup with Lemon Grass & Red Curry, Top Round Steak Fajitas with Guacamole & Whole Wheat Tortillas, and Turkey Meatloaf with Roasted Potatoes and Sautéed Spinach.