Tag: easy

Almond Cake

Almond Cake

Alert the media- cake doesn’t need flour. Or butter. Or milk. It needs eggs, though. Sorry vegans. And vanilla. But did you know that with almond flour, a bit of sugar, eggs, and vanilla, you can make the best, most moist, easiest cake in the […]

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]

Easy Cajun Pasta

Easy Cajun Pasta

This is the easiest, most customizable, yummiest Cajun pasta recipe ever. I’ve been making some variation on this for years, and I’ve never met a Cajun pasta I didn’t like. If you have a couple of basic vegetables, a bottle of Cajun seasoning, pasta, and some broth, you’re well on your way to an easy, flavorful dinner! Or lunch. Or breakfast. Or brunch. I don’t judge.
INGREDIENTS
1 onion
1 tomato
1 head of garlic
1 cup broth (chicken or vegetable)
2 tablespoons Cajun seasoning
4 oz spaghetti, linguine, or fettuccine
3 tablespoons heavy cream
Start by chopping up the onion, tomato, and garlic. Celery and bell pepper would also be great in this! This is the simplest, most stripped down recipe. The base, if you will. Feel free to customize it any way you’d like! You could add chicken, beef, shrimp, hot sauce, celery, bell pepper, kale, spinach, an egg, some cheese, some jalapeños, or even lobster.
When you’ve chopped up all the add ins, saute them with 1 tablespoon of the Cajun spice. If you can handle it, add a couple of splashes of Louisiana hot sauce. It’s good for the soul. And your sinuses. You just want to blacken the vegetables, not really cook them!
When they’re nice and blackened, remove them from the pan, and add the broth 1/4 cup at a time, to deglaze the pan and scrape off the black, flavorful bits.
Add in the remaining seasoning, and let it bubble up and reduce until it’s dark, thick, and flavorful.
dd in the heavy cream (don’t skimp!),
 some salt to taste, and then add in the vegetables/meat, and the pasta. Swirl it all up, and top it with fresh parsley!
Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like […]

Mandazith- Kenya

Mandazith- Kenya

It took me 5 minutes to type out “Mandazith”. It kept correcting to mandatory. See, autocorrect can turn Mandazithto mandatory, but can’t turn ronnirw into tomorrow? Really? Do better, autocorrect, or I’ll have to learn how to spell (if anyone who works at Yale is […]

Strawberry Cobbler

Strawberry Cobbler

I love fresh strawberries, and they’re never better than in the summer. But they also get moldy. Like, really fast. In the time in takes me to carry them from the (reusable! Don’t use plastic bags) grocery bag to the fridge, two of them have gone fuzzy, and the rest are getting squishy. If you also bought a 5 pound box from Costco, because that’s what this country is all about, and you wouldn’t want to eat half of them raw anymore, make this cobbler. Its fat free, really easy, and delicious with vanilla ice cream or whipped cream, which would kind of cancel out the whole fat free thing.

INGREDIENTS
2 pounds whole strawberries
1 cup flour
1/2 cup Greek yogurt
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup milk
Start by cutting the tops off of the strawberries, and quartering them. Don’t throw the tops away! Use them to infuse water or tea, throw them on your compost heap, or boil them down to get strawberry extract.
 Throw the cut strawberries into a bowl with the sugar, lemon juice, and vanilla. Let the strawberries sit and get juicy,
 while you mix the milk and yogurt in a separate bowl.
Throw in the flour, and whisk it up.
Meanwhile, the strawberries will be rich in color, and have gotten a bit juicy.
Turn them onto a greased baking pan,
and pour the batter on top.
 Bake at 375 for 35 minutes, and let it cool (or eat it warm, I don’t care).
2 Ingredient Pizza Dough

2 Ingredient Pizza Dough

  Fresh pizza is one of my favorite things, but it takes forever to make and rise. Not anymore. I was recently out of yeast, but I really wanted fresh pizza. Enter greek yogurt and self rising flour. Two ingredients, and no rising time. The […]

Udon-Japan

Udon-Japan

Look, this was the best I could do. Within 50 miles, the most authentic ingredients I can find is the tiny “Asian” shelf in the grocery store. Pre-cooked udon noodles, baby bella mushrooms, soy sauce, and miso paste (intended for soup) will have to do. […]

5 Minute Blueberry Muffins

5 Minute Blueberry Muffins

Ok, so maybe they aren’t ready in 5 minutes. But you just need that much time to make the batter! These muffins were an epiphany for me. I love blueberry muffins- they’re so squishy, and soft, and sweet, and have about 1000 calories each. I’ve tried out almost every variation there is- I’ve used different types of flour, tried decreasing the oil/butter content, made them with peanut butter, with applesauce- they all turned out dry, or too wet, or not sweet enough, or too sweet, or too hard, or too nutty, or just too healthy. These are the first batch that taste like something someone you could get in the store. The best part? There’s no butter or oil!

 

INGREDIENTS

 

2 cups all purpose flour

1 teaspoon baking powder

⅓ cup sugar (feel free to use brown or white)

4 egg whites

1 ¼ cup milk

2 cups blueberries

2 teaspoons vanilla

Preheat the oven to 375 F.

 

Start by mixing the egg whites and sugar. You don’t have to beat them until they’re stiff- which I think is a blessing, because my hand mixer is in the dishwasher and the last time I beat egg whites by hand my arm just about fell off. Remember how at the start of the year I said I was going to try to be less dramatic? Yeah, that’s not going well.

Pour in the vanilla, and mix that in too. You can decrease the quantity of vanilla, if you like.

Mix in the baking powder, then alternate mixing in the flour and milk.

Throw in the blueberries, gently mix them in so they don’t explode,

and grab a muffin tin. You can use liners if you want- but I always associate wrappers with cupcakes. See, cupcakes are frilly and sugary and my reason to live. Muffins are solid and filling and healthy. This somehow translates to no wrappers for muffins in my head. I just spray the tin with lots of nonstick spray- there’s nothing worse than having to pry a muffin out with a knife. Bake them at 375 for 20 minutes, or until they’re golden brown and a toothpick inserted in one comes out clean!

Lazy Chicken Soup

Lazy Chicken Soup

3 chicken breasts (yes, yes, I know all the flavor and good stuff comes from the bones, but it’s all I had and the whole highly infectious cold and cough thing made it hard to go to the grocery store and find bone in chicken […]