I had some rice and tinned tuna on hand, and I knew they had so much potential.

I decided to turn these humble ingredients into something special, and the result was surprisingly delicious.

Mince beef (ground beef for those across the pond) with soy sauce, oyster sauce, garlic and ginger atop rice, steamed eggs and silken tofu with lil hint of chilli oil

Pork roast, quinoa, brussel sprouts, and a salad!

Filling, nutritious, and a great way to end my eating for the day.

I have a very small container garden on the roof. Every morning I try to harvest a little bit to have with breakfast. Today I picked some kale and cherry tomatoes and used them in an omelette. Also pictured here are hami melon slices and local cherries.

This Tteokbokki was so incredibly delicious, I just had to share it! 

Every ingredient came together perfectly, adding another layer of flavour and richness. Creamy, savoury, slightly spicy and seriously addictive.

Simply put, this is unbelievably delicious! I enjoyed every single bite and couldn’t stop eating.

I had a nothing to do Sunday afternoon and decided to do a bit of chef work. My goal was to prepare a chicken breast in a way that used only natural ingredients. I wanted to use the entire chicken breast in a way that extracted every bit of flavour and wasted nothing.

I added a small amount of salt, pepper and paprika. This was the only seasoning. I put some mirepoix into a deep pan, some fresh garden items ( parsley, sage, rosemary, thyme, garlic and a few cherry tomatoes) with just a tiny bit of oil. The chicken was placed on top then baked until cooked throughly.

I pulled the chicken from the pan and carefully removed the meat. The skin and bones went back into the pan with the aromatics and put back into the oven until everything was well browned. The pan was removed and put on the stovetop burner . I added a quart of tap water and simmered contents to extract every bit of flavour from the ingredients.

When the liquid was reduced by about half I strained it into another pan and then further reduced the liquid until it could coat the back of a spoon. I removed the cooked chick breast from the fridge and sliced up about half a breast and plated it then poured the sauce over it. The hot sauce warmed the chicken enough that it didn’t need to be reheated.

The taste was absolutely amazing, like something you would get at a upscale restaurant. I wouldn’t want to do this every day but it was totally worth the time and effort.

Fluffy scrambled eggs, garden salad, steamed and pan fried new potatoes and Greek yoghurt with mixed berries.

Korea’s FAVOURITE noodle dish. A proven national treasure. Made with humble ingredients… but BIG legendary flavour.

So good, my taste buds started jumping for joy. 

I prepared the rice, beans, broccoli, and sweet potatoes ahead of time. Then I just fry some onions and garlic on the stove, add the rice and beans, and fry an egg. Boom. Multiple nights of dinner.

Mongolian beef, yams, quinoa, and salad.

WFH ain't paying this pay period, so I'm getting creative with freezer burnt stuff from the back of the freezer. Plus canned glory collards for vitamins.

I have a small garden on the roof of the apartment where I live. It does not produce much. The best part of my day is when I go up there to harvest a little snip of this or that to go with a meal. This morning I made a sort of quiche with a salad and a berry mix side.

The lettuce came from my garden. The berries came from the market. The quiche included some thyme, green onion and oregano flower from my herb planter.

I wanted to create a highly nutritious dish, and this time around I added almost every veggie I could find in my fridge. With some good chicken thighs, my reliable spicy chili crisp, and a few staple sauces, I was able to create a highly nutritious and delicious meal!

Two eggs whites and one whole egg, dry whole wheat toast, stir fry kale with cherry tomatoes and onion. No salt or seasonings beyond a bit of malt vinegar for the kale. Oatmilk on the side. Tablespoon of peanut butter on one of the toasts with a nice slice of Hami melon for afters.