My mom is a simple home cook. This is one of her recipes that I have carried into my family as a mother of 5. Easy and fast weeknight meal. #heirloom

I think one of the best ways to honor our heritage is through food. As my older kids are part Cuban, I like to include those flavors in our rotation as well.Like many stews, this is a good one to make ahead and freeze for those busy weeknights.If you're averse to pork, you can make this with slightly larger chunks of chicken.Very good arguments are made for and against searing the meat (Step 1) beforehand. I think the best argument for it is the resulting depth of flavor. The best argument against? Time saved. You can do what works best for you and your family on a given day and have a delicious result either way.I've included stovetop and slow cooker instructions below.

This one is very close to the fried chicken recipe my dad (he is the professional chef) cooked for us at home in Hokkaido but I added some twists 💕to it.

I wanted to add more vegetables to my diet. So I thought of making a vegetable casserole for a dinner. I wanted the casserole to have three components: vegetables, a sauce, and a topping. After some research I came up with this recipe. I thought the flavoring of the potato and zucchini and squash would go really good together. It's also flexible. You can add to or change the squash to another vegetable. I've added broccoli.I hope you enjoy it as much as my family did. My family even had seconds on this so it was a great success. Bon Appétit!

Our family often eats chicken breast, so we just keep making it. ❤️

A homemade version of the classic French bread. An easy recipe for home-baked fresh bread.

Went crazy at the supermarket and bought a bunch of whatever. I looked through my pantry, fridge, and spice cabinet. I saw some leftover condensed milk from St. Patrick's Day and I said, "Let's do this!"

This recipe is special because when my grandma was alive, we would always ask her to make it, and we would purposely let the bananas ripen so she could make her famous bread. Now, maybe because of the season, I was craving her bread so much that I called my mom to get the recipe. I made it to honor and remember my grandma 💕. Her bread used baking powder, but I didn't have any, so a friend from Cookpad suggested using baking soda, and it turned out great 👍🎉✨

Sometimes less is the best! A simple yet delicious recipe!!!

This Potato and green bean soup recipe is inspired by the flavors of a down home Southern country dish. An easy to make dish of healthy and hearty comfort food all in one pot.Southern Style Green Beans and Potatoes just get better with time, so make them now to savor as a side all week. It also makes the perfect contribution for pitch-ins and other parties!

Achaar, or Indian pickles are indispensable to an Indian meal. This is the carrot version.If you like spicy food, add sliced red chili peppers at Step 5.When resting the pickles for 2 days (Steps 5 and 6), do it in a heated room during the winter, and at room temperature during the summer.Store these pickles in a large empty jar in the refrigerator. They'll keep for 2 weeks. For 4 servings. Recipe by Plabar

This method of making namul comes from my many of years of experience when I used to run a restaurant. The texture of the bean sprouts is the same with any method when they're freshly boiled, but there's a big difference after some time has passed. I came up with this method so that the bean sprouts would stay delicious and fresh-looking even after some time.Here are the 7 rules for crispy bean sprout namul!-Start boiling in cold water.-Use as little water as possible.-Once the water comes to a boil, drain the bean sprouts immediately and let them cook through in residual heat.-Don't put the cooked bean sprouts in cold water.-Do not ever squeeze out the bean sprouts.-Coat in sesame oil while they're still hot.-Add the seasonings after they have cooled. Recipe by Heartful Kitchen Rei