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Archive for 'Ingredients you’ll use'

April 29, 2013

Miso paste has been a very versatile ingredient for me over the past three months. It lasts a long time in the fridge, and I love making soups with miso as a base. I’ve even braised white fish in miso and it’s incredible. Here is a quick and easy recipe using miso. Asian markets will have a wide assortment of miso pastes. I always go for a more expensive organic brand, but you only be paying anywhere from 3-6 dollars for enough to last you months. To make the ultimate miso soup, get some dried herring powder. It sounds fishy, but you’ll see that adding a teaspoon of it will give you that classic miso taste. If you can’t find it, then you can use the chicken bullion cubes.

Cabbage Miso Soup Recipe for 2:

  • 4 cups water
  • 1/2 half savoy cabbage
  • 2 tablespoons miso paste
  • 1/2 teaspoon ground herring or chicken bullion
  • 2 shredded carrots
  • soy sauce to taste
  • sriracha to taste for spice
  1. Bring water to boil. Add miso and ground herring.
  2. Rough chop cabbage and finely slice carrots.
  3. Add cabbage and carrots. Cook for 15-20 minutes until cabbage is very tender.
  4. Add soy sauce, sriracha, and cilantro to taste.


February 6, 2013

My friend Aaron gave me a good idea a few weeks ago because he said he hates recipes that use ingredients you’ll never use again. He said he ends up omitting ingredients that he wouldn’t see himself using in the future. This point is very true, which is why I like to simplify my cooking as much as possible. So now I’m starting a new category – Ingredients you’ll always use.

The first ingredient is one of the simplest things to make, and it’s a perfect staple food to have in the cupboard. Buy it plain in bulk from the bins, and try to avoid the flavored packaged version. Packaged mixes are good, but if you want to control the flavor and have more versatility, then get the non-flavored.

It’s the easiest thing to make. If your smart enough to boil water, then you 100% wont have any problems cooking this. Just bring one cup of water to boil, add 1 cup couscous, turn off the heat, and wait 5 minutes till the couscous sucks up the water.


Recipe for 3-4 servings:

  • 1 cup plain couscous
  • 1 cup boiling water
  • 1/2 tomato
  • small handful cilantro
  • 2 teaspoons dried chicken bullion
  • 2 teaspoons bragg amino acids or soy sauce
  1. Bring water to boil. Add couscous, chicken bullion, and bragg. Stir. Turn heat off and cover with lid. Let sit for 5 minutes.
  2. Chop tomato and cilantro. Add to couscous
  3. Eat warm or cold