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Stir-fried pork & lotus roots with Chinese bean chili paste, homemade shao‐mai (焼売, Chinese steamed pork dumpling), thick omelette with spring onion, and Japanese pear.

Shao-mai is one of my family’s favorite and I often cook it at home. It is originated from China, but so popular in Japan that there are no persons but know it. My recipe needs pork, dry Shiitame mushroom, boiled bamboo sprout, and minced onion.

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All-The-Tomatoes & Pasta Salad

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Peanut Butter Banana Protein Pancakes

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Baked Garlic Parmesan Potato Wedges

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Vegan Pumpkin Almond Joy Bites! Loaded with protein and bursting with cinnamon flavors, these gluten free bites make the perfect lunchbox snack. Gluten Free + Low Calorie + Vegan

For the recipe, click here.

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Bacon 🥓

Creamy Bacon Macaroni and Cheese

Bacon Broccoli and Potato Frittata

Southern Cheesy Jalapeno Bacon Skillet Cornbread

BEEF STEW WITH BACON

cheesy bacon smashed potatoes

CHICKEN BACON RANCH PINWHEELS

BACON RANCH CORN DIP

HOT CARAMELIZED ONION AND BACON DIP

SKILLET MAPLE BACON CINNAMON ROLL

ZESTY TORTELLINI BACON VEGETABLE SALAD

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More pictures of my little Flaaffy cupcakes!

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Tangela tagliatelle!

Face: thin slice of baked eggplant (with salt and olive oil), two circles of white cheese, eggplant skin for the pupils

Feet: Baked red pepper

Vines: Tagliatelle with eggplant and tomato sauce

For the pasta: To dye the tagliatelle, I made them in blueish water that I got from boiling around two cups of chopped red cabbage. Red cabbage pigment changes color depending on pH, to get blue the water needs to be slightly basic. It turns green if very basic, then teal, then blue, then purple, and then bright magenta if acidic. The color changes are reversible. I used lemon juice and vinegar (acidic) and baking powder (basic) to adjust the color. If you make this, keep in mind that the tomatoes in the sauce are slightly acidic and will affect the color of the pasta!

For the sauce: Oil (~tablespoon), 1 finely chopped garlic clove, 1 cup chopped eggplant, 1 chopped medium-sized tomato, salt, basil, oregano, blue pasta water, regular water

I heated some olive oil in a frying pan over medium-high hear. I added the finely chopped garlic to the oil, and before the garlic browned I threw in the the tomatoe, eggplant, salt, basil and oregano before the garlic browned. I fried this for about a minute, then I added some of the pasta water. I stirred occasionally, pouring in water whenever the liquid was almost fully evaporated (once the pasta water was finished I just added regular water). I kept repeating this until the tomatoes and eggplant were dissolved and the consistency of the sauce seemed just right. Then I thoroughly mixed the sauce with the pasta.

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From a potato… to TWO potatoes!

Potato, sesame seeds, nori, carrot, basil leaves

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Whimsicott marshmallows! Delicious on their own or in a cup of hot chocolate :D

Instructions under the cut!

Keep reading

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Pikachu bento! Source.

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Jiggly Ditto jello!

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Asian Pickled Cabbage

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Goan Sweet : Churmo

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Sausage Leek Ragu Gnocchi

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Strawberry and Blueberry Green Salad