Tag Archives: simple

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.


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!


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.



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.


2 slices of bread


1 slice of cheese



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.


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 🙂



The Best Burger I’ve Had In a Very Long Time

6 Feb

I LOVE burgers. At the dining hall at school when I had a meal plan, I don’t think there was a week went by when I didn’t have a cheeseburger. (I’m not sure there were 3 days that went by where I didn’t have one). I actually lived on cereal, grilled cheese, cheeseburgers and fries for a while. It was embarrassing, but it was all the dining hall offered for their “late night” hours, which was often the only time I had a chance to eat dinner with my dance schedule, if I ate dinner at all. Yeah, I had REALLY bad eating habits last year. Long story short, I’m really glad I’m cooking for myself. 

Since 95% of the burgers I’ve eaten in the past 2 years have been over processed pieces of shit, I think I’d actually forgotten what a good burger made out of real meat tasted like. But not anymore. I got a ground beef patty from the butcher for all of 65 cents or something, and set out to accomplish a goal of mine: make a pinterest recipe. I know it sounds stupid, but let’s be honest, how many hours have we sat around pinning shit onto pinterest with the caption “looks delicious- must make this!”, and yet i’d say 99% of pins never actually get made. ( I say we because I kind of assume everyone is just as much of a lazy bum as I am and rewards themselves just for going to class by looking at facebook and pinterest the entire time)

So without further ado, I give you, my pinterest success! Fried Egg Cheeseburger!


1 beef burger patty

1 egg

1 burger bun

1 slice of cheese

1 glug of oil 


Pro tip 1: I’m gonna go ahead and tell you know, it is NOT going to look as good as it does on pinterest. Pinterest is a LIE. Nothing actually looks like that. But that’s ok, it’ll still taste magnificent. 

1. Turn on stove to medium-high heat and pour in your oil

2. Gently press down on the patty to get it to your desired size/thickness. Using a pint class, press down in the middle of the patty and take out the circular section separated by the glass.

3. Put the burger minus the middle in the pan, ( optional: put the middle section in to the side as well, you can add this on top of your burger/egg if you fancy the extra meat) 

4. Let it cook until it’s browning on the bottom

5. Crack an egg and pour it into the middle section

Pro tip 2: If you make the burger to thin, the egg won’t all fit in the hole and you’re going to have leaky half fried egg covering your burger and half your pan. Either don’t make the burger that thin, or watch how much egg you pour in. 

6. Once the egg has cooked a little bit, flip the burger and allow the other side to brown. Cook until the inside of the burger is no longer pink. (Same goes for the middle section if you decided to cook that).

7. Put cheese on top of the burger for a minute or so if you want it to melt a little, and put into burger bun.

And voila! I know it’s not really a recipe, but I kind of felt like I had to prove to the world that my time spent on pinterest isn’t *completely* useless. And plus, even though it wasn’t the prettiest to look at, this was a goddamn masterpiece of a burger if I may say so myself.

And to sum up how I felt about eating this burger: 


I actually can’t watch this episode without craving a burger.

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!)



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.


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!


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.


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…


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!


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.

A Starving Student’s Savior

16 Jan

This is my absolute favorite meal- ridiculously easy and satisfying, especially on a cold and wet night- which is every night where I live.

That being said, I present…Spaghetti Bolognese.


  • Spaghetti (roughly 75-100 g per person)
  • Tomato sauce (from a jar)
  • Portion of Mince Beef
  • Glug of Olive Oil

Pro tip 1: Always opt for whole-wheat products whenever possible, so if the whole-wheat spaghetti is staring at you with pleading eyes as you reach for the regular spaghetti next to it, give in to the whole-wheat! … And then check in to a therapist, because spaghetti should never have eyes. 


1. Fill a pan with enough water that your spaghetti will be submerged once it is cooking- I find it’s usually 2/3-3/4 full, depending on how much pasta you have, you be the judge though. Opt for less, and if you don’t have enough, you can add a few more glasses of water. Place the pan on the stove on medium-high heat and bring it to a boil (once it starts bubbling viciously at you- it’s boiling)

2. Pour a glug (which is a really quick tip of the bottle- it’ll come out in a little glug, hence my terminology) of olive oil into your frying pan- but be conservative! A little will go a long way. Put the frying pan on medium-high heat and let it heat up for a few minutes before adding the beef.

3. Once the frying pan is hot enough (judge by a wave of the hand over the pan- nothing fancy, just make sure it’s radiating heat), add your mince beef. Using a wooden spoon or the likes, stir the meat (if it came solidly, you’ll have to mash it up until it’s crumby, if it came minced, just stir) until there’s no pink left. All the meat should be brown- again, brown, not pink. If it’s pink, it’s not cooked yet!

4. Once the pan of water is boiling add the spaghetti and let it sit. As it gets softer, mix it around a little bit, and eventually it’ll get soft enough that it all sits under the water. At this point, stir and let it boil until it’s soft (but not mushy, you want it little bit of solidity) at which point you can bring the stove down to a lower heat and let it sit until the meat is ready.

5. Pour out the sauce you think you need and microwave it for 4-5 minutes.

6. When all pieces are ready, pour the spaghetti into a colander to drain out the water, and portion onto plates. Add meat and sauce, and voila- you have spaghetti bolognese!

Pro tip 2: When you’re pouring the sauce from a hot bowl onto the plates, use a towel to hold the bowl. That part’s obvious. You’d also think it’s obvious to not let the towel hang down and drag through the tomato sauce you just poured… yeah. Tomato sauce stains like a bitch, so watch your towel tails. 

Well, that’s about it for my first recipe. How was it? And don’t say too easy… that’s the point.

Hope it was helpful- if some poor sod found this useful and managed to scrape together a full meal, I’ll be delighted, so do let me know.

Enjoy xxx


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