by : Reiko Fish and Seafood, Noodles/Pasta

Pantry Spaghetti
パントリースパゲッティ

I prefer fresh vegetables.

But our busy life does not always make it easy for me to cook with them.

As you can see most of the things I used to make this dish came from a jar or a can.

But that doesn’t mean it’s not tasty.

It turned out so tasty that I could actually eat it every day!

Freshly cooked spaghetti was combined with sundried tomatoes, olives, capers, sardines, sauteed garlic, salt, pepper, crushed red pepper flakes, and extra virgin olive oil.

Take a look at some of my other favorite spaghetti dishes!

https://sideb.culinarytribune.com/2021/06/28/garlic-lemon-creamy-spaghetti

This is a great way to celebrate the arrival of spring!

https://sideb.culinarytribune.com/2020/12/13/garlic-tomato-hijiki-spaghetti

This one is great particularly for seaweed lovers!

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by : Reiko Fish and Seafood, Rice/Grains

Griddle Chan-Chan-Yaki
ホットプレートちゃんちゃん焼き

Today, the last day of 2022, I realized that I still have pictures of dishes I made and wanted to post.

This is one of them.

A lot of vegetables as always.

It was fun to cook this dish, especially with the use of the griddle.

Rice and salmon were added.

We decided to put fish and seafood back into our diet this year, but we make sure they are “wild caught” and never been fed with dye (unfortunately many stores sell dye-fed fish).

Served with sweet miso sauce.

It was delicious!!

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