Tag Archives: easy

Cold Noodles

Basically a noodle salad, Asian style.  Literally 15 minutes to prepare and sooo refreshing during summer heat waves!

Ingredients: Thin noodles, vegetables

Sauce Ingredients: 1/4 cup rice vinegar, 2 tbsp honey, 3 tbsp unsalted creamy peanut butter, 1 tbsp toasted sesame oil, 1 tsp chilli oil

1.  Prepare your noodles by cooking them as the package instructions.  When done, rinse with cold water and either set aside or refrigerate.

2.  Chop your vegetables of choice.  I went with cucumbers, carrots, and cilantro.  Poultry such as chicken or sliced eggs would have been good choices as well.

3.  Make the sauce by whisking together all ingredients and adjusting to taste.

4.  Mix the chilled noodles with the sauce and vegetables and serve cold.

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Couscous Salad

Making the dish and wishing it were summer already thanks to the start of Daylight Savings.  The light refreshing flavors make this a great appetizer option.

Recipe adapted from Food Network

Ingredients: 1 cup uncooked couscous, 1 1/4 cups chicken broth, 3 tablespoons extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp vinegar, 1/2 tsp ground cumin, 1 chopped red bell pepper, 1/4 cup chopped cilantro, 1 cup corn kernels, 2 cans black beans

1. Bring chicken broth to a boil and cook the couscous in it.

2. In a separate bowl, mix together the vinegar, olive oil, and cumin.  Then add in the corn, bell peppers, drained beans, and cilantro.

3. Mix in the couscous and toss well before serving.

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Grilled PB & J

I’m a firm believer that almost any type of sandwich is better grilled.  I’m also using a Danish toast, available from Pan-Ya bakery in NYC.  The extra sweetness with the butter and jam is a perfect complement to the smooth slightly salty peanut butter.

Ingredients: 2 slices of toast, melted unsalted butter, jelly, peanut butter

What a cute couple ❤

1. Slice toast and brush each piece with the butter.  On the other side, spread one piece with peanut butter, and the other with jelly.

2. Place the toast together and set one side down in a pan or grll on medium-low heat.

3.  Grill until golden brown on both sides.

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Sweet Potato Cakes

I somehow always manage to grab some type of sweet potato while grocery shopping.  The health benefits and nutritional value of almost all types of sweet potatoes are well known.  I never really know what to do with the potatoes other than making sweet potato fries or just steaming and eating as is.  This cake recipe is so simple and works well to bring out the sweetness of the potatoes.  Most likely, you will already have the ingredients on hand in your kitchen, adding to the convenience.

Recipe adapted from Origami Mommy

Ingredients: 2 medium sized Japanese sweet potatoes (any type of sweet potato or yam will work), 2 tbsp unsalted butter, 2 tbsp cream (sour cream or plain yogurt are fine substitutes), 2 tbsp sugar, 2 egg yolks (separated), 1/4 tsp vanilla, 1/8 tsp cinnamon, 1/3 cup flour.

1. Heat the oven to 425 degrees Fahrenheit and roast the potatoes for 50 minutes to 1 hour.

2. Reduce the temperature to 350 degrees.  Meanwhile, cut the potatoes and scoop out from the skin.

3. Mash the warm potato in a bowl with the butter so that it is melted by the heat.  Mix in one of the egg yolks, sugar, cream, vanilla, and cinnamon.

4.  Mix in enough flour so that the batter is thick enough to hold a shape.  You might not need to use all of the flour.

5. Scoop out golf ball sized mounds of the potato batter onto a greased baking sheet.  Brush the tops with beaten egg yolk.

6. Bake in the oven for 15-20 minutes.

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Mocha Spiced Pancakes

I am now toying with the idea of a pancake blog, seeing how this is probably the fourteenth pancake recipe on here.  Pancakes are one of my favorite breakfast foods (in case that was not obvious by now), but this recipe adds a few new elements while remaining simple and flavorful.

Plus, incorporating coffee into your breakfast carbs is a great shortcut to getting your morning caffeine buzz.

Recipe adapted from Offbeat + Inspired

Makes 5-6 medium-sized pancakes.

Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 2 tbsp instant coffee, 1 tsp cinnamon, 1/2 tsp nutmeg, pinch of salt, 1 cup milk, 1 egg, 2 tbsp melted butter

1. Mix the dry ingredients together.  Whisk the wet ingredients together in a separate bowl.

2. Add the dry ingredients to the wet ones in sections, whisking well to blend.

3.  Heat up a griddle or pan, slightly oiled.  Spoon a ladle-sized amount of batter to form pancakes.  Cook until slightly browned on both sides.

4. Serve with maple syrup, powdered sugar, jam, or all of the above.

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Easy Comfort

This might be the most no-brainer meal on this blog as of yet.  I am always looking for recipes that can be made within 15 minutes, because that is all the energy I have left at the end of a long work day.

Recipe adapted from Ochikeron.

Ingredients: 1/2 potato, 1 serving of poultry of choice (shaved), 1 tbsp brown sugar, 2 tbsp soy sauce, pinch of salt.

1. Cut the potato into 3/4 inch wide slices and grate them.  You should end up with about a 1/2 cup worth of grated potato.

2. If you are unable to find already shaved meat at the grocery store, you will have to slice the meat into thin pieces.  I bought the beef pre-sliced at Trader Joe’s.

3. Heat some oil in a pan and cook the meat until it is no longer pink.  Add around 3/4 cup of water and simmer for 2-3 minutes.

4. Stir in the brown sugar, soy sauce, and salt until fully mixed with the meat.

5.  Add grated potato and cook for another 2 minutes.

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Sunday Dinner

Pasta dishes are a great start (or end) to long work weeks.  This is simple meal that is quick and easy to make on Sunday nights for dinner and convenient as leftovers for Mondays.  It also provides a great solution for the random bits of food left in the refrigerator at the end of the week as you can throw everything together in one dish.

I’m using broccolini, sun-dried tomatoes, chicken, garlic, butter, pesto, shell pasta, and a bit of grated fontina cheese.  My go-to composition for no brainer pastas usually consists of either a pesto or tomato-based sauce, a type of poultry, one or two kinds of vegetables, copious amounts of garlic and butter, and cheese for finishing.

And there you have it – a filling, but healthy meal that covers all nearly all aspects of the food pyramid in just 20 minutes.

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Weekday Meals – BLT Wraps

T usually works long hours and prefers dinner meals to take no more than 20 minutes to make.  Here’s one dish that she’s been eating this week (sometimes for lunch too).

T LOVES bacon, and BLTs are probably one of her favorite sandwiches, so she decided to create a simple BLT wrap with yummy additions.

To save time, use pre-cut/packaged salad and cherry tomatoes (no need to slice).

While washing the vegetables, start frying the bacon.  Slice the avocado.

When the bacon has finished cooking, set it aside and heat a flour tortilla in the bacon fat.  Sprinkle melting cheese of your choice on the tortilla on low heat with a cover.  Once the cheese melts, turn off the heat and start putting the ingredients together.

For presentation purposes, the ingredients are spread over the entire tortilla.  But, in order to roll a wrap, fillings should only take up half of the tortilla.

Place vegetables first, then add the bacon strips.  Drizzle a bit of simple and light salad dressing on top and wrap it up.

Admire and enjoy.

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