Tag Archives: easy

Pizza Pasta

28 Feb

So first off, apologies for the lack of posts recently. I’ve been out of town and spending exorbitant amounts of money on food. Second off, one of my followers has pointed out that I never post about anything green. This is very true, but I have a plan. Tomorrow is March 1st and I’m a very, very, very big fan of St. Patrick’s Day (I’m an Irish dancer, it’s a little non-negotiable), so in honor of this wonderful holiday, I am going to attempt to make as much green food during March as I can. Delicious recipes with green twists. If you have any recommendations, please let me know! I’d love to get some suggestions as I’ll have to get pretty creative.

Ok. Pizza pasta. This is probably not what you think it is. Unless you think it’s pasta with tomato sauce and cheese cooked on top- in which case it’s exactly what you think it is. It’s really very easy to make and prepare and it’s all the deliciousness of pizza but with the goodness of pasta. You can’t lose. My friend made this for me tonight and we wolfed a big bowl down so quickly you’d have thought we’d been starved for days.

Ingredients:

Pasta

Cheese

Tomato Sauce

1 onion

* I left off the quantities because we didn’t really measure anything out, I’ll explain in the instructions how to measure out what you’ll need but it’s kinda up to you

Instructions:

1. Preheat the oven to 200 degrees C.

2. Boil however much pasta you want and let simmer on low heat until your onion and cheese is prepared

3. While the pasta is boiling chop up the onion into little slices and and grate the cheese.

Pro tip 1: The amount of cheese always looks like WAY too much, but it’s almost never enough, so be generous. We grated a heaped plate of cheese and it just about enough for one dish of this (served 3 people generously).

4. Drain the pasta once everything is ready and pour into your oven-proof dish.

5. Sprinkle in the onions and mix up with the pasta.

6. Pour your sauce on top of the pasta, using just enough to pretty much cover the pasta

7. Add your cheese across the top, covering well.

8. Pop in the oven for 5 minutes or just long enough for the cheese to melt.

And that’s it. Take it out, serve it while it’s hot because it cools quickly. We sprinkled garlic powder over it for added heaven.

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Gourmet Breakfast Grilled Cheese Style

24 Feb

Yes, another grilled cheese post. It’s about as creative as I get without a recipe. No, I didn’t eat it for my breakfast, it was more of lunch. And dinner, as a matter of fact, because at 11:50 pm I’m just realizing I haven’t had dinner yet. As I said, bad eating habits.

Anywho. This is the mother of all grilled cheese sandwiches in my opinion. It has everything I could possibly want in the world. Bread, butter, cheese, bacon, and eggs.

Ingredients:

2 slices of bread

Butter

1 slice of cheese

1 strip of bacon*

1 egg

* I used Irish bacon, also known rashers, which is a thicker and wider style bacon. If you’re using American bacon you might want to use 2 strips.

Instructions:

1. Butter 2 slices of bread on one side generously

2. Put one slice of bread butter side down in a pan and let it fry on medium heat

3. In another pan, put your bacon on medium-high heat and cook to desired crispness

4. Crack an egg and fry in a separate pan (or the bacon pan when the bacon is done), cook to desired egginess (over easy, over medium, over well etc.)

5. Place cheese on the slice of bread and allow to melt

6. Add your bacon and egg

7. Put on your other slice of bread, allow them to melt together a little and flip to cook the other side.

… Basically cook a grilled cheese but put bacon and eggs in the middle. Probably not the best if you’re counting calories and trying to avoid fried food, but it’s really delicious, so who cares?

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Another thing I’ve learned: I cannot cook eggs. Doesn’t matter what kind, it’s never pretty. Exhibit a.
 

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Ham and Cheese Quesadilla

18 Feb

This is one of my favorite meals. I know I say that a lot, but this one is up there because you can make two in one pan. I eat. A lot. So I’m all about efficiency.. and less dish washing.

It’s also absurdly easy. I mean this is going to be the shortest post ever because there’s not much I can say it’s that easy.

Ingredients:

1 Flour Tortilla

1 slice of cheese/handful of grated cheese

1 glug of oil

Whatever else you want (I used a few slices of deli ham broken into pieces)

– you can put ANYTHING into a quesadilla; most people put in morsels of chicken but if you have stuff you need to use up in your fridge, go for it, go crazy!

Instructions:

1. Put the stove on medium-high heat and pour your oil in the pan

2. If you’re making 1 tortilla… just put the 1 in the pan. If you’re making two (which I strongly recommend) place them both in the pan with each tortilla having a half resting up against the other in the middle of the pan.

3. Add your cheese and whatever you want in the quesadilla.

4. Once the cheese starts melting, fold down the halves of the tortilla that were up.

5. Flip the quesadillas with a spatula once the underside is brown.

6. Cook until both sides are brown (shouldn’t take long at all).

…And that’s it. I really don’t know what else to say, other than don’t burn it. Now I’m going to make 2 more. And by 2 I mean 6.

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Not Your Average Grilled Cheese Sandwich

13 Feb

So, last night after my day of pancake binge eating and emptying the cupboards of sweet things (I miss you already nutella), I decided on a more savory dinner. Ok confession time, up until about 2 years ago (when I started college), I’d never had grilled cheese. Never ever. It just wasn’t a thing where I grew up. Because of that, the only grilled cheese I’d ever had was dining hall grilled cheese, which was greasy, fatty, and mediocre at best (and yet I ate it all the time…) I decided last night, it was time to branch out and make my own. I mean, how hard could it be? Not hard at all, is the answer. So, I had one grilled cheese sandwhich. As I was going back to the fridge for more cheese, I saw my jar of jam and thought, gee, I’d really like a jam sandwich, but golly that grilled cheese was so good I’m craving another (yes, those exact words). Easy solution: jam grilled cheese!! This sounds disgusting, I promise you, it’s not. The jam gets nice and hot and it all just melts in your mouth and it adds an incredible burst of flavor that I have no words to describe.

Ingredients:

2 slices of bread

Butter

1 slice of cheese

Jam

Instructions:

1. Put the stove onto medium-low heat and let it warm up

Pro tip 1: I put the stove on quite low heat because I don’t quite understand the settings and any higher than medium burns everything almost immediately. It takes a little longer, but it also means you can just pop it on the stove and go do other things around the kitchen, checking back every once in a while. Something that doesn’t require constant attention is my kind of meal.

2. Butter 1 side of each slice of bread

3. Place 1 slice butter-side down in the pan. Let that sit for a few minutes.

4. Cover the upwards-facing side of the bread on the pan with jam, and place the cheese on top.

Pro tip 2: So in hindsight, spreading jam on the bread while it’s already in the hot pan was not the greatest idea, so I don’t see any reason why you can’t put jam on the other side of bread before you put it in the pan. It’s just a little hard to hold.

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5. Allow that to sit, as you want the cheese to start to melt.

6. Once the cheese is softening up, place the other slice of bread butter side up to finish of your sandwich.

7. Once the under side is a nice golden brown, flip the sandwich and let the other side brown.

8. Serve and revel in it’s glory ( I mean it, this is fantastic and I will be making about 5 more of them tonight.)

Please comment if you have your own creative ways of doing a grilled cheese!! I’d love to hear them 🙂

 

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My Go-To “I have no food left” Meal

4 Feb

So I faced a dilemma today. Hungry, lazy, and my cupboards are empty. And by empty I mean I had: 1 slice of almost stale bread, chicken stock, oatmeal, tea, sugar, left over pasta, left over rice, eggs, ham, butter, cereal and milk. Not really conducive to great meals, and I wasn’t able to go to the market today.

Luckily for me- I had a stroke of genius! In honor of Chinese New Year this coming sunday, I decided to try out some good ‘ole egg fried rice. ( I wish any of that was actually true- more like it was the most edible collection of food that incorporated carbs and proteins, but let’s just say I’m honoring Chinese New Year). I wouldn’t even normally have a clue when Chinese New Year is, but my parents (lucky sods) are headed off to Thailand for the week as they get time off work, and have not ceased to remind me that they’re jetting off to Bangkok on Friday. Meanwhile I’m sitting in my apartment watching it piss some combination of rain and snow realizing I have a history paper due in 2 weeks. Bastards.

Wow that got off topic. ANYWAYS- egg fried rice. I love this because it is so easy to throw together when you have almost nothing in your cupboards/fridge, and it can be tailored so you can throw in anything and everything you might need to use up. As I’ve mentioned, I like things plain and simple, so for me it was just egg fried rice with some ham thrown in, but have a look around online for other suggestions of ingredients (or just go for it and throw in everything you need to get rid of and see what happens!)

Ingredients:

Rice*

2 eggs

1 glug of oil

Anything else you want to throw in

* I don’t want to specify how much rice because this is easiest made with left over rice, so you just use whatever you have. If you’re cooking the rice specifically for this, ummmmm, just do whatever the packet recommends for 1 serving? I wish I could be more help here, but I actually have no idea how much pasta or rice is ever enough for 1 person. It NEVER looks like enough and then wham you have 3 full servings and nothing to do with it. But hey, I wouldn’t have been able to make this if I hadn’t completely overshot my Beef Stir Fry– so it’s not so bad.

Instructions:

Pro tip 1: For this to work best, you’ll want to use refrigerated rice that you have boiled before and stuck in the fridge. That’s why I think this works best with leftovers, because you get 2 meals out of 1 batch of rice. If you cook it, for best results wait for it to cool down completely and pop it in the fridge for a little bit. But, easiest option is just use rice you’ve prepared earlier. Wow, I feel like I’m on Blue Peter. If you didn’t get that reference: watch this video. Go to about 1:00 (typical blue peter this is what you do… and this is what it will look like when you’re done! I couldn’t find a video where they actually say “and here’s one I prepared earlier” but I swear to god they said it all the time). Also, I went onto tumblr to find a gif of “and here’s one I made earlier”, and all of the blue peter gifs were of either Doctor Who or Ed Sheeran. IT’S LIKE TUMBLR KNOWS ME. I don’t even have a tumblr account. Get out of my head, internet.

Wow, getting all kinds of distracted today. Moving on!

1. Put your wok/frying pan on medium/high heat let it warm up.

2. Beat the eggs in a separate bowl.

3. Once it’s nice and hot, pour in your oil and any ingredients you have like spring onions or peas and stir fry for a couple of minutes

4. Add in your rice and stir fry for another 2-3 minutes.

5. Add eggs and stir until the eggs have set. Serve!

Pro tip 2: I think I may have not given this step enough time- the rice was smothered in eggs but it hadn’t really set. Wait until your egg is clumping and setting like in scrambled egg. Alternatively, you can scramble your eggs before hand, but if you remember my issues with scrambled eggs, you will understand why I am hesitant to do so.

And that’s it! It’s really that easy. It’s tasty, straight forward, quick, and honest to god the PERFECT meal when you have just about run out of food. Have at it internet!

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Bangers and Beans Hot Pot

30 Jan

This recipe is so straight forward and easy- it’s the quintessential “tastes amazing but takes no work” meal. Seriously. I was sitting watching Doctor Who and gabbing with my flat mate for 90% of the time I was cooking this meal. It’s that easy.

Ingredients:

I small can of baked beans

2-3 potatoes

3-4 pork sausages

1 glug of oil

Instructions:

1. Preheat the oven to 190 degreed C

2. Wash, peel, and quarter the potatoes. Pop them in a saucepan, and let them sit at boiling for around 8 minutes. Take them out before they get too soft.

3. Pour oil in the frying pan and throw in your sausages cut into portions about an inch in length. Cook them until browned.

4. Put the sausages into an oven-safe bowl and pour the beans on top

5. Once the potatoes are taken off the heat, drain out the water and put them on the frying pan with a dash more oil for a few minutes.

6. Add the potatoes tothe sausages and beans.

7. Cook for ~25 minutes. Take out when cooked and enjoy!

Um yeah, it’s really that easy. 4 ingredients. Straightforward stuff. Great source of protein and carbs with minimal fat! Dig in!

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And now for something completely different (props if you got that reference):

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Because Christopher Eccleston makes me happy.

^ Ok that was supposed to move on the page.. it’s not working for me and I’m not particularly formatting-savvy, so if it’s not moving like a proper gif, go ahead and click on it for the full effect. I promise it’s worth it  😉

Poultry, Pepper and Pasta, Oh My!

21 Jan

This is probably the most adventurous meal I’ve ever tried to make. Now now, don’t be intimated. The former statement seems a lot less impressive when you realize just how easy this is to make. Seriously- if I’ve made it successfully and posted it here- it has to be easy enough for anyone to do because let’s be real I’ve cooked a grand total of 3 meals for myself, I’m no expert.

Enough about me- onto my masterpiece- Chicken and pasta bake!

Pro tip 1: Avoid the “baked” jokes, if you know what I mean. I know there’s so many, and they’re just so easy, I know. But if you’re cooking for someone else, it’s probably safer not to ask them to guess your secret ingredient, even if it is only just mixed herbs. And if you don’t know what I mean….don’t worry about it.

Ingredients:

1 chicken fillet chopped into small pieces

1 portion of whole wheat* pasta

1 pepper (sliced with seeds removed)

1 clove of garlic (crushed or sliced)

1 shot glass of milk

100 ml chicken stock

1 glug of oil

1 tsp flour

Mixed herbs**

3 slices of whole what bread

* I’ve mentioned before that I try to buy whole wheat anything if I have the choice as it’s typically healthier, but by all means substitute regular pasta or bread if you so prefer.

** I’ve also mentioned by lack of desire for any taste stronger than garlic, so I left out the mixed herbs, thus I cannot speak to their addition to the recipe. They were, however, included in the original one so I left them in and you can use them, or not, as you wish.

Pro tip 2: I use a shot glass of milk because it measures out at about 40 ml which is what is required. I would’ve put 40 ml in the recipe, but if we’re being honest it’s way more likely a broke college student as shot glass than a recipe cup. At least that’s how it works in my apartment…

Instructions:

1. Preheat oven to 190 degrees C

2. Measure out a portion of pasta based on the packet instructions and bring to a boil on the stove. Drain it in the sink and let it sit until the rest is ready.

Pro tip 3: Unintentionally, I cooked about 2 portions worth if not 3, so go easy on the pasta. That being said, I’m looking forward to a delicious left over lunch tomorrow, so maybe don’t go easy and you can enjoy leftovers.

3. Pour your oil onto a pan on the stove and throw in your chopped peppers, garlic, and chicken. Mix together (and stir pretty constantly) until chicken is thoroughly cooked (it should be white all over).

4. Add flour, milk, and chicken stock. Keep mixing for another 5 minutes or so- until it is well melted and mixed in.

Pro tip 4: This part looks disgusting- I know. Don’t be deterred. Milk swirling around in a pan with chicken and peppers is a little off putting but once it gets all mixed up and in the pasta, oh man it’s so good you won’t even mind it looked like chunky…yeah you know where I’m going with that.

5. Pour pasta into oven-safe bowl, add chicken concoction Stir around until they are well mixed in together.

6. Crumble up your slices of bread over the pasta, covering the top.

Pro tip 5: The original recipe only called for 1 slice of bread, but I needed 3 to cover my pasta. Every creation is different, so use however much you need, not what my recipe says. I’m just giving you a guideline based on how it turned out for me. I also took the crusts off, but mainly because I got hungry while waiting for this to cook…

7. Sprinkle grated cheese over the top until your heart is content.

8. Put in the oven and cook for 15-20 minutes. The bread on top should be a golden brown.

And that’s it! Take it out of the oven and enjoy this delicious meal! Word of advice though: let yourself get reallllyyyy hungry before eating this because man it is filling.

Have at it, internet!

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P.S. Apologies for the lack of professionalism in my food photography- the pan is messy, you have all kinds of background distractions and it’s an iPhone picture edited on instagram. Welcome to the real world.

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