Edamame Hummus – A nice change!

Move over chickpeas! Edamame makes a great hummus too! Subtle in flavor, but still packs a punch! Great with pita chips or make your own with wonton wrappers! We’ll cover that in another video! 😉 


  • 1 Package, 14 ounce shelled edamame (frozen)
  • ~1-2 Cloves of garlic (or more depending on size), thinly slice
  • ~¾ Cup Water or more, filtered if possible for best flavor
  • 1 Tbs Tahini
  • 2 Tbs Fresh squeezed lemon juice
  • ½ Tsp Ground cumin
  • ¾ Tsp Diamond Crystal kosher salt (if using Morton’s use less)
  • ¼ Tsp Ground black pepper


  • Cutting board and knife
  • Measuring cup for the water
  • Mixing bowl and colander
  • Juicer
  • Measuring spoons and a measuring glass is helpful
  • Spatulas
  • Various spoons for mixing and tasting
  • Blender or food processor (A personal blender works well!)
  • 3 quart pot 
  • Glass storage container with lid
  • Foil (optional but useful to protect plastic storage lids)
  • Serving plates

Prepare the garlic and lemon juice

Peel the garlic and thinly slice and set aside. Rinse and slice the lemon in half and juice. Juicing half of the lemon should be enough but set aside the other half just in case.

Prepare the edamame

Bring a 3 quart pot of lightly salted water to a boil. Add the frozen bag of edamame and bring back to a boil. Continue cooking until the edamame is soft in texture. Check for doneness after 3-5 minutes. When finished cooking, drain the edamame using a colander. Rinse with cold water to cool the edamame and drain. Now add this to the blender container.

Add the remaining ingredients

Add the water, garlic, tahini, lemon juice, cumin, kosher salt, and black pepper. Blend until the garlic is fully incorporated and the desired texture is reached. (Add more water if the ingredients are not mixing.) Stop and taste at this point.

If happy with the texture and flavor, remove to a serving bowl or storage container.

If more garlic is needed and your texture is good, remove half of the edamame hummus from the blender container to a mixing bowl. This prevents over-blending the hummus. Now add the desired amount of garlic to the blender container and blend again. Check for garlic level and if happy, combine this with the hummus set aside in the mixing bowl. Finish making any final adjustments!

To adjust only the seasonings (not the garlic), it is always best to hand stir in the remaining seasoning/spices in a bowl to preserve the texture.

Tip: If the flavor is extremely close, always add a sprinkle of salt first. This is always the best place to start before really committing to other seasoning/spices! 🙂


This edamame hummus can be made ahead and stored in a glass container then placed in the refrigerator. Avoid using plastic as it may absorb the garlic smell. To get a better seal and keep your plastic lid safe, use a piece of foil over the container before securing the lid!


Serve with pita chips or make your own chips using wonton wrappers! Enjoy!

Don’t forget to submit a photo of your creations!  You can upload your photos using my Contact form!

Green Peas + Rice

Here’s a great way to add variety and color to your next meal! It is super fast and easy too! Grab your rice cooker, dig out some frozen peas and find your bag of rice! You’re practically finished! 😉

List of Ingredients*

  • 1 Cup Medium grain rice.  Use rice cooker measuring cup.
  • Water, filtered if possible
  • 2 Tsp Sake, any brand, inexpensive)
  • 1/2 Tsp Kosher salt.  Diamond Crystal preferred. Morton’s is just not the same…use less.
  • ½ Cup Green peas, fresh or frozen

*Scale this up using the same ratios!  For example:

  • 2 Cups Medium grain rice
  • 4 Tsp Sake
  • 1 Tsp Kosher salt
  • 1 Cup Green peas

List of Tools

  • Rice cooker along with cooking pot and the provided measuring cup.  Please note a rice cooker measuring cup is different from a standard measuring cup. (1 Cup rice cooker cup = ~ ¾ Cup standard measuring cup)
  • Rice rinser or small bowl.  Avoid using the rice cooking pot to rinse the rice as it will ruin the non-stick surface
  • ½ cup measuring cup
  • Colander and bowl
  • Measuring spoons
  • Measuring glass (optional)
  • Rice paddle and resting plate
  • Small bowl for molding rice (optional)
  • Serving plate (or bowl)


Prepare the green peas

Rinse the fresh or frozen greens peas under cool water and drain. Lightly sprinkle with kosher salt and set aside.

Prepare the rice

Measure the dry rice using the provided measuring cup for the rice cooker.  Rinse the rice with cool water in a bowl or rice rinser until the water runs clear. Drain the water completely and add the rice to the rice cooker pot. Add the appropriate amount of water according to the instructions for your rice cooker and for the amount of rice being used. Be sure to move the pot back and forth so the rice is even and the water level can be measured accurately.

Add the remaining ingredients

Add the sake, kosher salt and green peas to the cooking pot. Stir the ingredients using a non-stick safe spoon then move the pot back and forth to even out the ingredients. Now place the pot inside the rice cooker.

Cook the rice

Set to “standard/normal” or “white” rice and start the rice cooker.
After the rice is finished cooking, fluff the rice with a rice paddle to help release steam and to help with texture.


Serve with your favorite dish! Enjoy!

It is fun to mold the rice using a small bowl. Lightly pack rice into a bowl completely filling to the top. Now place a plate over the bowl. Flip the bowl and plate over to release the rice from the bowl onto the plate. That’s it! Tasty and beautiful! 🙂

Don’t forget to submit a photo of your creations!  You can upload your photos using my Contact form!

Katsu Burgers

After a bit of a break for the holidays, it’s time to get back with some more dishes! This is a fusion version of the Japanese Menchi Katsu. Imagine a twist on meatloaf and burgers! This is simple yet great tasting

List of Ingredients

  • 1 Lbs. Ground beef
  • 1 Egg, Lightly beaten
  • ¼ Cup Grated yellow or white onion
  • ⅓ Cup Panko (Japanese Style Bread Crumbs)
  • ½ Cup Ketchup
  • ½ Tbs. Worcestershire sauce
  • ½ Tbs. Dried parsley
  • ½ Tsp. Dried thyme
  • ¼ Tsp. Garlic powder
  • ½ Tsp. Diamond Crystal kosher salt (Morton’s is not the same…use less.)
  • ½ Tsp. Ground black pepper
  • 3 Tbs. (heaping) Rice flour for batter plus more if necessary, use non-glutinous rice flour from Asian markets, Bob’s Red Mill will seem gritty
  • Non-dairy substitute or milk (or water in a pinch) to form batter
  • Oil for frying, enough for about 1 inch deep
  • Sauce for serving

    Enjoy as is or with store bought katsu sauce, A-1 or ketchup.

    Or make your own sauce:
    3 Tbsp Ketchup
    ~1-2 Tsp Worcestershire sauce
    Adjust to your taste!

List of Tools

  • Medium sized mixing bowl
  • Fork for beating the egg and to help with the batter/dredging of patties
  • Measuring spoons
  • Grater for the onion
  • Cutting board and knife
  • ¼ Cup measuring cup for the onion
  • ⅓ Cup measuring cup for the panko
  • Measuring cup and spatula for the ketchup
  • Small bowl for mixing batter plus spoon for rice flour
  • Small bowl for panko
  • Two large plates – one when making patties, one for after dipping/coating patties with panko
  • Heavy gauge pot for frying (I use a 3 quart pot to conserve on oil.)
  • Cooking chopsticks or tongs
  • Skimmer and resting plate, use if necessary to remove stray panko from pot to prevent oil from forming a burnt flavor
  • Cooling rack and paper towels and baking sheet
  • Baking sheet for back burner for easier clean-up of the stove
    Serving plate


Prepare the ground beef

Add ground beef to a medium sized mixing bowl and add lightly beaten egg. Peel and grate ¼ C onion and add to bowl. Add all the remaining ingredients listed. Mix all the ingredients together thoroughly. (I do this by hand.)
Carefully make small slider sized patties with about ¼ cup seasoned meat and place on a large plate. (Makes approximately 15 patties total)

Make batter

Using a bowl, combine rice flour with non-dairy substitute or milk. Form a batter that is similar to a pancake batter. Use more liquid to achieve the correct consistency.

Coat meat patties

Dip one patty in the batter completely and coat with panko on all sides. Set aside on a separate plate. Be sure the patties do not touch and do not stack. Get another plate is necessary. Continue with the remaining patties.

Fry the panko covered patties

Heat the oil in the pot on medium high. The oil is ready when a piece of panko floats quickly to the surface and the oil bubbles quickly. When ready, add the patties to the oil, do not overcrowd. Let fry untouched to set the batter then check that no pieces are stuck to the bottom. Let the pieces cook on one side before turning.

The patty is done when the outside is golden and has browned evenly. Place on a prepared cooling rack . Continue until all the pieces are fried!


Don’t forget to submit a photo of your creations!  You can upload your photos using my Contact form!

Asian-style Garlic Glass Noodles

A wonderful dish in its simplicity of ingredients and complexity of flavors. A great side dish to your vegetable or protein or eat as your main event! These noodles are easy to prepare and come together quickly. Definitely worth trying if you are not familiar with this ingredient! And what better way than with lots of garlic!

Just remember in this case, simplicity shines the spotlight on the ingredients…and in particular, the fish sauce. Please don’t deviate from the recommended brand/s…I always hate buying that one ingredient just to make that one dish… so I promise to follow-up with more recipes to use your fish sauce. How does hot and sour soup sound?! Anyway, this is a great dish!

List of Ingredients

  • 4 (2 oz.) Bundles of Bean thread vermicelli or mung bean noodles (any brand)
  • 2 Tbsp Finely chopped garlic (can use more!)
  • 2 Tbsp Sugar
  • 1 Tsp Ground black pepper
  • 2 Tbsp Oyster sauce (any brand)
  • 2 Tsp Chicken bouillon (Better Than Bouillon Roasted Chicken Base highly recommended)
  • 1 Tsp Sesame oil (Kadoya Pure Sesame Oil highly highly recommended)
  • 1 Tbsp Fish Sauce (Viet Hu’o’ng Three Crabs Brand Fish Sauce ONLY)
  • 2 Tbsp Fresh squeezed lime juice
  • 2-3 Tbsp Neutral flavored oil for frying (I use refined coconut oil.)

List of Tools

  • Medium/large mixing bowl to soak noodles
  • Colander to drain noodles
  • Small bowl or measuring cup for making seasoning
  • Spoon for mixing and spatula
  • Measuring spoons and a measuring glass is helpful
  • Juicer
  • Cutting board and knife
  • ⅛ Cup to measure garlic
  • 2 spatulas and resting plate
  • Large wok-like pot
  • Serving plate


Prepare the garlic

Peel and finely chop ~2 Tbsp of garlic (or a little more!) and set aside.

Try to prepare garlic first to allow it to sit for a minimum 10-15 minutes tooptimize the health benefits. The act of breaking the clove triggers a reaction that boosts the healthy compounds and limits the damage from heat.

Soak the bean thread

Soak 4 (2 oz.) bundles of bean thread noodles in tepid water. Be sure all the noodles are submerged.

Mix together seasoning

In a small bowl, mix together the sugar, oyster sauce, black pepper, chicken stock, fish sauce, lime juice, and sesame oil. Set aside.

Drain the noodles

Drain the noodles and place by the stove.

Time to cook

Heat the oil in a large wok-like pot on medium. Once the oil is heated, fry the garlic until cooked but not brown. (Approx. 3-4 minutes)

Add the drained noodles just before the garlic begins to brown and toss with the garlic using spatulas. (You may need to turn down the stove at this point.)

Add the sauce by pouring over a wide area not just in one spot.

Continue to toss and mix in the seasoning thoroughly. The noodles will cook quickly so the dish is ready when all the ingredients are mixed well and tossed completely!


Don’t forget to submit a photo of your creations!  You can upload your photos using my Contact form!

3-D Gift Bag Card

This is just a fun way to dress up otherwise boring cash gifts for the holidays!


List of Materials

  • 12 inch x 12 inch cardstock
  • Silver foil cardstock (any size)
  • Colored paper (5 ¼ in x 6 in) or origami paper (15cm x 15cm trimmed on one side)
  • White copier paper
  • Paper trimmer (optional but helpful)
    • Rotary trimmer
    • Sliding trimmer with scoring option
  • Pencil and ruler and eraser
  • Scissors
  • Decorative crafting scissors
    I am using Fiskars “Paper Edges.”
  • Small hole punch
    I am using a metal hole punch 1.5 mm.
  • Ribbon, ⅛ inch or 3mm wide
  • Regular tape (any width)
  • Double stick tape ½ inch wide or less

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