Justin Hupe

06/14/2025

Mexican-inspired carne molida con calabacitas y champiñones 🇲🇽 (ground beef with zucchini and mushrooms)

I used ground beef + zucchini, mushrooms, tomatoes, onions, garlic serrano chiles, and lots of good Mexican flavors to make this dish and it came out delicious

and can’t forget the arroz rojo

🧊➡️🚪👋

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02/22/2025

08/11/2024

A delicious and well-balanced Korean crispy tofu stir-fry inspired by recipe for kkangpoong tofu

Pressing extra-firm tofu to remove liquid and coating it in potato starch before frying allows you to achieve a super crispy tofu that has a crunchy yet airy texture, which is perfect for this dish.

I also sautéed yellow onion, cabbage, carrots, scallions, green chili, ginger, and garlic, and then combined this all with a sauce of gochugaru, soy sauce, rice w**e vinegar, maple syrup, and a bit of potato starch. Finished with a drizzle of sesame oil and a sprinkle of sesame seeds

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07/12/2024

Homemade sweet potato gnocchi in a butter and sage sauce is 😙🤌 on a summer afternoon (especially when the produce is from your local farmers market 🍠)

The sweet potato (Ipomoea batatas) is a nutritional power house. It’s a staple food source for many parts of the world, especially in developing countries in Central and South America, Africa, and the Pacific due to its nutritional profile. The key nutrient that is most noteworthy in sweet potatoes is β-carotene. This compound is a type of carotenoid and is responsible for the orange pigment found in sweet potatoes (also in carrots). It is a precursor to vitamin A, or a provitamin A. This means that when consumed, your body can convert it into vitamin A and its derivatives (i.e., retinol, retinal, and retinoic acid), which are important for a whole host of stuff, but namely vision. This reaction occurs in the brush border cell layer of the small intestine and is catalyzed by the enzymes beta-carotene-dioxygenase 1 (BCO1) and retinal reductase. Lacking too much retinol can lead to the development of Vitamin A Deficiency, potentially resulting in vision problems (e.g., night blindness). Sweet potatoes come in a variety of colors throughout the world, but the oranger the flesh, the greater the amount of β-carotene.🧡

PMID: 17425943
PMID: 35334870

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07/12/2024

04/07/2024

“Beef” and Pepper Stir-Fry Noodles

Beef-style seitan, red bell peppers, green chili, and udon noodles all in a spicy pepper sauce (oyster sauce, shaoshing w**e, light soy sauce, dark soy sauce, chinkiang vinegar, MSG, white pepper) and finished with sesame oil and scallions

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07/26/2023

chole. chole. chole.

(or chana masala and whatever else it's called)

One of the first Indian dishes I ever tried and probably one of my favorites to eat and cook.

The cool thing about Indian cuisine I've found is that each dish has its base masala but depending on which spices you use & in which proportions, you can have a completely different tasting end product.

This one came together pretty quickly because I made it with a ground chole masala mix I had leftover from another time I made it, leftover tomato paste from a pasta I made earlier in the week, canned chickpeas instead of dried (because I'm currently in the process of moving and I'm trying to get rid of things), whole dried spices (coriander, black cardamom, green cardamom, cinnamon, cloves, and bay leaf), and jarred ginger-garlic paste. I also had some leftover cashew cream that I garnished it with as well.

It just goes to show that you can make dishes like this as easy or as difficult to make as you want, depending what ingredients you choose to use and how you can utilize pantry staples, allowing it to be very accessible.

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07/26/2023

chole. chole. chole.

(or chana masala and whatever else it's called)

One of the first Indian dishes I ever tried and probably one of my favorites to eat and cook.

The cool thing about Indian cuisine I've found is that each dish has its base masala but depending on which spices you use & in which proportions, you can have a completely different tasting end product.

This one came together pretty quickly because I made it with a ground chole masala mix I had leftover from another time I made it, leftover tomato paste from a pasta I made earlier in the week, canned chickpeas instead of dried (because I'm currently in the process of moving and I'm trying to get rid of things), whole dried spices (coriander, black cardamom, green cardamom, cinnamon, cloves, and bay leaf), and jarred ginger-garlic paste. I also had some leftover cashew cream that I garnished it with as well.

It just goes to show that you can make dishes like this as easy or as difficult to make as you want, depending what ingredients you choose to use and how you can utilize pantry staples, allowing it to be very accessible.

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07/19/2023

This is what I personally like to call a well-balanced meal/plate…

We’ve got:

1.) A healthy source of protein from some crispy baked tofu in a spicy peanut lime sauce (recipe from )

2.) A portion of carbs from brown basmati rice

3.) Some vegetables with the beautiful charred garlic scapes, which I picked up from the other day and cooked with a touch of soy sauce, golden mountain seasoning sauce, and Shaoxing w**e.

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04/23/2023

Garlic Chili Oil Noodles with Bok Choy

There are so many methods to make this type of dish, some maybe easier then others, such as just pouring hot oil over dried chilis and aromatics to make the sauce, but I took a little bit of a more deconstructed approach:

1.) First dry roast some whole Sichuan peppercorns and coriander. Once aromatic and slightly toasted (~3-4 min), grind them into a fine powder.
2.) Prepare a sauce with chili crisp, chili oil, equal parts light and dark soy sauce, lime juice (you can use rice vinegar instead but I love lime), sesame seeds, and a little bit of sesame oil.
2.) Sauté chopped garlic, ginger, and scallions in a pan over medium heat
3.) Once softened and aromatic (1-2 min), add the ground spices and toast until also aromatic (~30-60 sec).
4.) Add in the sauce mixture and cook down for a couple of minutes (~2 min).
5.) Add in cooked noodles (long, wide, and flat) and stir to coat the noodles with the sauce evenly (optional, but recommended: sprinkle in some MSG seasoning).
6.) Plate noodles with boiled bok choy and garnish with finely sliced scallion greens, more sesame seeds, and a very light drizzle of sesame oil. I like to serve mine with a lime wedge as well.
7.) Enjoy :)

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