cooking tips

Pancake Cupcakes

IMG_5401Cold weather makes me want to eat freshly baked goodies. It is Spring but we are still getting cold nights in the 30s degrees or lower. I wanted an easy recipe that would be loved by all in my family. So I started with pancakes and turned them into cupcakes. 🙂

My very Easy Recipe:

Prepare the pancake mix per box instructions.Add 1 TSP pancake syrup, 1 egg, 1 tsp baking powder, 1/2 cup flour and 1 tsp vanilla.Pour into pancake pans. Bake for 25 min at 350 degrees Farenheit. Serve with pancake syrup and butter.

 

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Coconut Curry Chicken

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This recipe came out of a hat! I was trying to come up with a coconut recipe with chicken, but one that would be simple and of my own. Here it is, I hope you like it. My family did! 🙂

Ingredients: Chicken legs or thighs (2 per person), salt, pepper, 1 can of coconut milk, 1/4 white onion, cooking oil.

  1. Start by using either chicken legs or thighs. They will naturally add much more flavor to this dish.
  2. Season chicken with salt and pepper (approximately 1/2 TBSP of salt and 1 tsp of pepper.)
  3. Add some oil to a hot pan at medium heat.
  4. Add the chicken and let it brown on all sides.
  5. Add white onions (1/4 of an onion) cut in rings or julienne.
  6. Add 1 can of coconut milk. You can find these in the Asian aisle or International aisle at your local supermarket.
  7. Add 1/2 TBSP of brown sugar to the sauce in the pan.
  8. Make sure the liquids cover the chicken half way through. If you need more liquid add water and 1 tsp of salt.
  9. Put a lid on the mix and lower the heat to low. Let it continue to cook for 30 minutes and check that the liquid does not evaporate. You may need to add water and salt to make sure you end with a sauce.
  10. Suggestions: When ready, serve with white rice or potatoes, and a green salad.

Enjoy!

 

Lentils and Quinoa

Served Lentils and Quinoa

Lentils and Quinoa

Quinoa has been recently been given a boost in popularity due to its many benefits! What I like the most is that it is extremely low in  carbohydrate and it fills me up much more than pasta, rice or bread, without the calories! 🙂 It is very low in cholesterol and sodium and it has magnesium and phosphorus. It’s a great source of manganese, all great nutrients so important for me and my family.
In terms of flavor I  must say I had to try several recipes to start to enjoy and learn how to prepare it well. My husband and kids followed my footsteps and now I have to prepare double portions since they all want some.
Here is my favorite recipe. It is perfect as comfort food and great for any time of the year. That said, I can also see this recipe making a great cold weather crock pot or potluck meal.
  1. Prepare lentils per package directions. Prepare 2 cups of lentils. When seasoning, only add salt, pepper to taste and one basil leave. It’s best if you prepare the lentils from scratch. I recommend that you avoid the temptation to use canned lentils. The flavors will be better if you do not use canned lentils.
  2. Prepare quinoa per package directions. Prepare 1 cup of quinoa. When seasoning the quinoa, add:
    1. 1 tsp Salt, 1 tsp cumin, 1 tsp paprika, 1 tsp black pepper, 1 tsp cayenne pepper, 1 tsp red pepper flakes and 1/2 tsp nutmeg. If you don’t enjoy spicy foods then change the red pepper flakes part to 1/4 tsp.
  3. Mix the two preparations in one saucer or pot when both of them are ready. Let them cook for at least 10 minutes together. Add peas and carrots to the mix and allow the mixture to continue to cook for another 10 minutes, mixing well.
  4. Optional: Sprinkle dry parsley on top of each serving.
  5. Serve and enjoy!
Some pics to illustrate the process.. and to explain why I love this dish so much. 🙂
Quinoa

Quinoa in the Bag

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Fully cooked Lentils

Mix of Lentils and Quinoa

Fully Cooked Lentils and Quinoa Cooking with Peas and Carrots.

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Yum! It’s ready to enjoy!

Veggies and Jalapeno Peppers Pizza – 2 of 3

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Under normal circumstances, to make Vegetable Pizza at home, I simply reach into the fridge and use every possible vegetable there. However, a basic veggies pizza can’t be without: White onions, tomatoes, sweet peppers, green olives, black olives and jalapeno peppers (my favorite.) Those were the exact ingredients in this pizza. A note on jalapeno peppers: They are really optional, but my family loves a spicy pizza! 🙂

To read the English version of this post, go here.

Recipe

Start with store-bought dough of good quality. Spread it in the pan and let it bake in the oven for 5 minutes at 500 degrees.

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Add the marinara sauce, mozzarella cheese and vegetables in that order.

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Drizzle with olive oil and add 1 Tablespoon of oregano. Bake at 500 degrees for 5 more minutes. Check on your pizza as ovens vary. Take it out when you see the edges turning brown.

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Cut into slices and enjoy! For more taste bud kicks, add red peppers and Parmesan cheese. This veggies pizza goes perfectly with greens salad  and a glass of white wine. 🙂

Easy Warm Noodle Salad

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Warm Noodle Salad

Warm Noodle Salad is the prime dish when it comes to budget. It is an extremely ‘easy’ recipe! I couldn’t help but share it with all of you. It’s attractive, colorful, delicious! My kids love ramen noodles but not the veggies. This recipe gets them eating the veggies every time.  I hope you agree with me. 🙂

Recipe

Ingredients: 1 Ramen noodle package, red, green and orange sweet peppers, 1/2 yellow onion, broccoli (as much as you want), celery, carrots and peas (optional.) 1 tablespoon of olive oil.

1. Start by chopping the veggies.

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2. Boil the ramen but do not use the seasoning package. Instead add salt and olive oil to the boiling water, before adding the noodles. Cook exactly according to package directions. They will be sautéed later on.

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3. Saute the veggies. Add salt and pepper according to taste. ( I like 1 tsp of salt and 1/2 tsp of pepper. )

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4.  Saute the ramen noodles and the veggies together.

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Serve! This warm noodle salad is so easy and so delicious everyone will want the recipe.

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