Author: Maurice Ruckman

A single-serving twist on a classic. Red lentils get blended right into jarred marinara for a thicker, more filling sauce with a boost of protein and fiber. You won't even taste the lentils.

Serves: 1

Ingredients

Lentil Sauce

• 1/2 cup dry red lentils, rinsed
• 1 cup water
• Half a jar (about 12 oz) marinara sauce
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• Salt and pepper to taste

Spaghetti and Meatballs

• 4 oz spaghetti (about half a standard box portion)
• 4 to 5 frozen or fresh meatballs

Equipment

• Small saucepan
• Immersion blender
• Pot for pasta

Instructions

1. Cook the lentils. Add the rinsed red lentils and 1/2 cup water to a small saucepan. Bring to a boil, then reduce to a simmer. Cook for 12 to 15 minutes until the lentils are completely soft and falling apart. If the water absorbs before they're done, add a splash more.

2. Blend the lentils. Use the immersion blender directly in the saucepan to puree the cooked lentils until smooth.

3. Build the sauce. Pour in half the jar of marinara and stir to combine. Bring to a gentle simmer over medium low heat, stirring occasionally, for about 5 minutes. Mix the cornstarch and cold water together in a small bowl until smooth, then stir the slurry into the sauce. Let it simmer for another 1 to 2 minutes until the sauce thickens up. Season with salt and pepper.

4. Cook the meatballs. If using frozen meatballs, add them to the sauce and let them simmer in it for 15 to 20 minutes (or follow package directions). If using fresh meatballs, brown them in a skillet first, then add to the sauce to finish cooking through.

5. Boil the pasta. Cook spaghetti in salted boiling water according to package directions. Drain, reserving a splash of pasta water.

6. Bring it together. Toss the drained spaghetti with the lentil marinara sauce. Add a splash of pasta water if it needs loosening. Plate the pasta, arrange the meatballs on top, and serve.

Notes

• The blended red lentils disappear completely into the sauce. The texture just becomes richer and thicker.
• This works with any jarred marinara you like. Nothing fancy required.
• Leftovers reheat well. The sauce thickens as it sits, so add a little water when reheating.

A quick, savory Korean rice ball that’s customizable, spicy, and super satisfying.

🎥 Video Reference

Korean Tuna Rice Ball (Chumokbap) Short

🧂 Base Ingredients

• 1 bowl warm white rice
• 1 can Dong Won Hot Pepper Tuna
• Mayonnaise (to taste)
• Roasted seaweed (gim), crushed

👨‍🍳 Instructions

1. Prepare rice
   Place warm white rice in a bowl.

2. Add tuna
   Mix in the Dong Won Hot Pepper Tuna.

3. Add mayo
   Add mayonnaise to your preferred creaminess.

4. Add seaweed
   Crush roasted seaweed on top.

5. Mix
   Combine thoroughly (use gloves to prevent sticking).

6. Shape
   Roll into small balls (fist-sized or bite-sized).

7. Serve

   • Eat as-is
   • Or wrap in small seaweed sheets (like mini onigiri)

🔄 Variations

🐟 Classic Tuna Mayo (Non-Spicy)

• Replace spicy tuna with regular canned tuna

• Add:

  • Mayo
  • Pinch of salt + black pepper
  • Optional: tiny splash of soy sauce

🌶️ Spicy Gochujang Tuna

• Use regular tuna

• Add:

  • 1 tsp gochujang
  • Mayo
  • Sesame oil

🥬 Kimchi Tuna

• Add finely chopped kimchi

• Optional:

  • Sesame oil
  • Sesame seeds

🧀 Tuna Cheese

• Mix in shredded mozzarella or cheddar
• Slightly melt by using hot rice

🌽 Tuna Corn Mayo (Korean convenience store style)

• Add:

  • Sweet corn
  • Extra mayo

🍳 Egg Mix

• Add scrambled or chopped boiled egg
• Makes it richer and more filling

🍚 Seasoning Notes (Important)

• Traditional chumokbap:

  • Sesame oil
  • Salt
  • Sometimes soy sauce

• ❌ Typically no vinegar or sugar (unlike sushi rice)

• ✅ You can add a tiny bit if you want a Japanese-style twist

💡 Pro Tips

• Use warm (not hot) rice for best shaping
• Lightly oil gloves with sesame oil → prevents sticking + adds flavor
• Don’t overmix → keeps texture fluffy
• Add sesame oil at the end for aroma boost

📝 Notes

• Chumokbap (주먹밥) literally means “fist rice”
• It’s more casual and flexible than Japanese onigiri—perfect for using whatever you have

Servings: ~4
Prep time: 15–20 minutes

Ingredients

Salad

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 cucumbers, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced or finely diced
• ¾–1 cup mozzarella pearls (or diced mozzarella or feta)
• ½ cup black olives, sliced
• ½–1 cup artichoke hearts, chopped (optional)
• ¼ cup fresh parsley or cilantro, chopped

Dressing

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup (or honey)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prep the vegetables

• Dice the cucumbers.
• Halve the cherry tomatoes.
• Thinly slice or finely dice the red onion.
• Chop the artichoke hearts (if using) and herbs.

2. Combine the salad

In a large bowl, add:

• Chickpeas
• Black beans
• Cucumbers
• Cherry tomatoes
• Red onion
• Olives
• Artichokes
• Mozzarella
• Parsley or cilantro

Gently toss everything together until evenly mixed.

3. Make the dressing

In a small jar or bowl combine:

• Olive oil
• Red wine vinegar
• Dijon mustard
• Maple syrup
• Salt and pepper

Whisk with a fork, whisk, or milk frother until well combined and slightly emulsified.

4. Meal prep

• Divide the salad into meal prep containers.
• Store the dressing separately in small containers or jars.
• Add dressing just before eating and toss.

Storage

• Salad (undressed): 4–5 days in the refrigerator
• Dressing: up to 1 week in the refrigerator

Optional Add-ins

• Diced avocado (add the day you eat it)
• Cooked quinoa or farro for extra carbs
• Grilled chicken or tuna for additional protein
• Bell peppers for extra crunch

💡 Meal prep tip:
If preparing several days in advance, keep tomatoes and cheese separate and add them when serving to maintain the best texture.

Ingredients

• 1 block firm tofu
• 2 cups hot water
• 2 tsp salt

Optional Seasonings

Liquid Seasonings

• 1–2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar or lime juice
• 1–2 tsp chili oil (optional for heat)

Dry Seasonings

• 1 tbsp cornstarch (for crispiness)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika or smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp chili flakes (optional)

Steps

1. Cut the tofu

• Drain the tofu.
• Cut it into cubes, slices, or rectangles depending on how you want to cook it.

2. Make the saltwater

• In a bowl, dissolve 2 tsp salt in 2 cups hot water.

3. Soak the tofu

• Place the tofu pieces into the hot saltwater.
• Let them soak for 10–15 minutes.

4. Drain and dry

• Remove the tofu from the saltwater.
• Pat the tofu dry gently with paper towels.

5. Season the tofu (optional but recommended)

Option A: Simple savory

• Toss tofu with:
  • 1–2 tsp soy sauce
  • 1 tbsp cornstarch
  • 1/4 tsp black pepper

Option B: Garlic savory

• Toss tofu with:
  • 1 tsp soy sauce
  • 1 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika

Option C: Spicy

• Toss tofu with:
  • 1 tsp soy sauce
  • 1 tbsp cornstarch
  • 1/2 tsp chili flakes
  • 1/2 tsp garlic powder

6. Cook the tofu

Pan-fry

• Heat 1–2 tbsp oil in a pan over medium heat.
• Cook tofu until golden on each side (about 3–4 minutes per side).

Stir-fry

• Cook tofu first until lightly golden.
• Add vegetables and sauce, then stir-fry together.

Bake or air-fry

• Toss tofu with a little oil.
• Cook at 400°F (200°C) for 15–20 minutes, flipping halfway.

Why This Method Works

• The hot saltwater lightly seasons the tofu inside.
• It also firms the outer texture, helping the tofu crisp better when cooked.