Sunday, February 25, 2024

Deviled Eggs


I found a new deviled eggs recipe that I wanted to try. This one included apple cider vinegar and mustard, which I had never included before. The flavor was different from what I’m used to. But deviled eggs are always tasty.

Here’s a link to the recipe I tried:

Watch me make it.

IG: @abundanceofvegetables

YouTube short: Deviled Eggs

YouTube full video: Deviled Eggs

Friday, February 23, 2024

Miso Hamachi & Salmon Collars

My local supermarket had a special on hamachi fish collars from Japan.  I wanted to take advantage of this and also discovered that the salmon collars were on sale as well. I know it looks burnt, but it turned out delicious with just a slight char. Yum!

I also recently had some tasty miso salmon collars from a sushi restaurant and that's why I wanted to make this style of dish.

Here's the link to the recipe I used for the miso marinade:

IG: @abundanceofvegetables

YouTube short: Miso Hamachi & Salmon Collars

YouTube full video:

Thursday, February 15, 2024

Yellow Tofu Curry with Cauliflower


For this dish, I tried freezing the tofu. This changes the texture, making it fluffy and absorbent. So you freeze the tofu, then sauce the liquid out.

Here’s how I cooked this dish.


  • 1 block tofu
  • 1 Tablespoon butter
  • 1/2 large onion, chopped
  • 5 cloves garlic, sliced
  • 2 T ginger, minced
  • 1 t salt
  • 1t pepper 
  • 1 can chopped tomatoes 
  • 1 can coconut milk
  • 1 T yellow curry powder
  • 1 T cumin
  • 1 t coriander 
  • 1 t turmeric 
  • 1/2 t cayenne pepper
  • 1 t garam masala 
  • 1 bag frozen cauliflower 
  1. Freeze tofu, then defrost and squeeze liquid out.
  2. Cut tofu into bite size cubes.
  3. Add butter, onion, and garlic to pan. Stir and melt butter.
  4. Add ginger, salt, pepper, curry powder, cumin, coriander, turmeric, cayenne pepper, garam masala. Stir through to heat up and cook spices.
  5. Add tomatoes, coconut milk, tofu, and cauliflower.
  6. Bring to a boil then lower to a simmer for about 5 minutes.
  7. Serve with rice or quinoa.
  8. Enjoy!

Monday, February 12, 2024

Simple Veggie Side


This veggie side dish is a quick and simple recipe. It’s basically the veggies of your choice, some fat, and seasonings. 

Watch me prepare this on my YouTube channel.


  • Onion, chopped
  • Cabbage, chopped
  • Carrots, chopped
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Onion powder
  • Basil
  • Oregano
  1. Chop up your vegetables into bite-sized pieces. Put into container with cover.
  2. Add oil and seasonings.
  3. Close container and shake vigorously to distribute oil and seasonings evenly.
  4. Spread in single layer on sheet pan.
  5. Air fry at 400 degrees for 10-15 minutes.
  6. Enjoy!

Saturday, February 10, 2024

Upside Down Onion Puff Pastry


I had to try this upside down puff pastry dish that has been going viral online. I’ve seen it with different fillings, both sweet and savory and decided to go with an onion filling. This was so delicious. I highly recommend. I made my own dough from scratch, but you could get the premade dough from the store to cut down some time.

Here’s the link to the puff pastry recipe I used:


  • Puff pastry dough 
  • Kinder’s salt, pepper, garlic seasoning 
  • Olive oil
  • Trader Joe’s balsamic glaze
  • Thyme 
  • Parmesan cheese
  • Onions, sliced
  • 1 egg
  1. Prepare dough (or buy premade) and cut into pastry sizes 
  2. Prepare onions (slice)
  3. Create small groups of seasonings (listed above) along with the onions for each pastry 
  4. Add pastry over each group and crimp the edges down with a fork.
  5. Beat the egg with a tablespoon of water and spread a thin layer on each pastry.
  6. Airfry at 400 degrees for 20 minutes.
  7. Flip over onto plate and serve.
  8. Enjoy!

Thursday, February 8, 2024

Zoodles and Chicken


I ran a zucchini through a spiralizer to make noodles, also known as zoodles. I stir fried them with some olive oil and seasonings and served them up with some chicken breast.

Here’s the spiralizer I used: #ad


  • 1 zucchini, spiralized
  • 1/4 c olive oil
  • 3 T garlic, sliced
  • 1 T crushed red pepper flakes
  • Salt and pepper to taste
  • Handful of cherry tomatoes, sliced
  • 1/8 c feta cheese
  • 1 cooked chicken breast 
  1. Prepare ingredients (spiralize and slice)
  2. As olive oil to heated pan
  3. Add garlic and crushed red peppers and stir fry until fragrant 
  4. Add zoodles, salt, and pepper and stir fry about 3 minutes 
  5. Plate and top with cherry tomatoes and cheese
  6. Serve with a side of chicken 
  7. Enjoy!

Tuesday, February 6, 2024

Avocado Toast


I made some avocado toast with eggs for breakfast.

  • Toasted wheat bread
  • Smashed avocado 
  • Crispy bacon
  • Eggs (cook them how you like)
  • Salt and pepper 
  • Red chili flakes
Watch me make this!

Thursday, February 1, 2024

Little Tomato Harvest


My tomato plants died. It seems unusual since tomatoes usually grow like weeds. I decided to make the first and last harvest since they were not improving. I suspect it is due to the brutal winds and rain we’ve been having on and off.

Watch me harvest.

IG: @abundanceofvegetables

Sunday, January 21, 2024

Crab Cakes


I wanted to try making some homemade crabcakes. My search indicated that Walmart had some canned crab. But upon my visit to the store, I discovered they were sold out. I decided to get some frozen crab legs, crack them open myself, and make the crab cakes.

Besides me getting some shells in the meat, this recipe was fantastic and I would definitely make it again. The flavor highlights the crab meat and the binding ingredients were just enough to hold it together, not “bready” at all.

Here’s the link to the crab cake recipe I used:

IG: @abundanceofvegetables

YouTube short: Crab Cakes

YouTube full video: Crab cakes

Monday, January 15, 2024



I participated in a group volunteer event that involved ridding up the shorelines of invasive species. Pickleweed was not one of the species we were on a mission to remove, but education on the landscape, history, and variety of fauna was given to the participants. It is quite interesting to learn about the history of the land and how it became what it is today.

Let’s get back to pickleweed. Pickleweed is an invasive shoreline succulent shrub. It is salty, crunchy, and can be compared to sea asparagus. It can be used as a topping in the same way capers are used. Several restaurants have started adding this plant to their dishes.

A fellow volunteer shared that she harvests, prepares, and eats pickleweed regularly and also makes it for friends. This is what sparked the idea for me to give it a try. I gathered some up after the work was done and prepared some to taste at home. 

My recipe is below. Also watch my YouTube video of the preparation.


  • Pickleweed
  • Olive oil
  • Ground black pepper 


  1. Harvest pickleweed from the seashore.
  2. Bring a pot of water to boil while you clean the pickleweed.
  3. Remove sticks and stems and discard, keeping just the leaves.
  4. Rinse well under cold water at least twice.
  5. Drop cleaned pickleweed leaves in boiling water for 3-5 minutes.
  6. While that’s boiling, prepare an ice bath. It’s just ice cubes and some water. This helps to stop the cooking process once they’re done.
  7. Strain pickleweed and drop into ice bath.
  8. Strain out ice bath.
  9. Add olive oil and ground black pepper to your liking.
  10. Serve and enjoy!

Instagram @abundanceofvegetables

YouTube short Pickleweed tuna sandwich

YouTube full video Pickleweed

Saturday, December 16, 2023

Thai Style Red Curry with Chicken and Vegetables



1 long eggplant, sliced

1 zucchini, sliced

6 mushrooms, chopped 

3 oz bean sprouts

3 chicken thighs, sliced in strips

20 leaves Thai basil, picked off branches

2 T coconut oil

1 can coconut milk

2 T red Thai curry paste

1 T sugar 

1 T fish sauce


  1. Rinse produce and prepare as listed above (slice, chop, pick leaves off basil branches).
  2. Trim excessive fat off chicken and slice into strips.
  3. Heat coconut oil in pot. Add red Thai curry paste and cook through until fragrant.
  4. Add sliced chicken and stir fry for about a minute.
  5. Add coconut milk, bring to boil, then turn down to simmer for about 15 minutes.
  6. Add zucchini, eggplant, and mushrooms and simmer for another 15 minutes.
  7. Add bean sprouts and basil and stir to get them heated through.
  8. Add sugar and fish sauce and stir through.
  9. Serve and enjoy!

Instagram @abundanceofvegetables

YouTube short

YouTube full video

Sunday, October 22, 2023


Hello, guys! We picked some marungay fruit and leaves from the back yard. I cooked up some balatong with the leaves and diningding with the fruit.

Watch the backyard garden to table experience in my YouTube video linked below. I also cooked the fruit.

Here’s my balatong recipe.


7-10 dried shrimp, soaked in water

1/2 c mung beans, rinsed 

1/2 medium tomato, sliced

1/2 small onion, sliced

2 T olive oil

2 T chopped garlic

2 cups water

1 t chicken bouillon 

1 T fish sauce 

1/2 cup marungay leaves


1. Soak dried shrimp in water.

2. Rinse mung beans well.

3. Slice tomatoes and onions.

4. Heat small pot and add olive oil.

5. Add sliced tomatoes, onions, and garlic and stir fry until slightly softened.

6. Add mung beans, water, chicken bouillon, fish sauce, and shrimp. Bring to a boil, then lower to a simmer.

7. Add water to adjust the consistency if you like it soupier. Simmer until mung beans are cooked, about 10 minutes.

8. Turn off heat. Add marungay leaves and stir in.

9. Serve with rice.

10. Enjoy!

Instagram @abundanceofvegetables

YouTube short

YouTube full video