Another simple recipe. So I have about yay much pasta, and did not think it’ll be enough for lunch. So I made something simple and filling, and of course healthy. Tuna Quinoa Egg…. Cup… or something like that..
A can of tuna in water, egg (5 eggs), milk, onion, cooked quinoa, chilli powder to taste… and salt&paper to taste
The works:Drain the tuna, mix all ingredient in 1 bowl, add milk enough to dilute the mix a little bit.
Grease muffin tray, fill them with the mix and put into the oven at 375 degrees. for half hour or so….
My apologies for the blurry picture. Such a shame cuz I think the pic was taken quite nicely… (yes, I was the photographer, and no, I’m not just saying it =P)…
Anyway, here goes
gluten-free pasta, campbell mushroom soup, milk, onion, butter, brocolli, basa fish
then start with butter in pot and sauteed onions until it’s kind of brownish, then I added the fish. Half-cooked is fine since it’s gona get cooked by the end of it all….
Next will be milk into the pot and then pasta and then mushroom soup to thicken the sauce..
Lastly I added the broccoli and cover the pot in low for the meal to steam a little… then sprinkle some chilli powder. In my case I had pepe (Cameroonian seasoned ground chilli).. ready to serve…. 1 box of pasta serves approximately 4 meals.
Another simple dish. Bf made this… not exactly ‘healthy’ but it’s delicious. Rice flour quesadilla, butter, deli meat, cheese… DONE!
Switch on the pan, butter, put the quesadilla skin on, put ‘stuffings on it, fold in half and squeezed with spatula…. and turn!
if you don’t have anything in your fridge, you can still just fry the skin. It makes for a very crispy breakfast…. or snacks… ^.^
Yes, sounds weird… But it happened… I had cravings for nachos, but realized that I don’t have tortilla chips at home, after I left the super market…. so… this is VERY simple… and VERY SINFULLY DELICIOUS!!
Cut all the ingredients that you want in your ‘nachos’ into small pieces except maybe a little bit bigger cut for the cauliflower. I had sausage, union, red pepper, cauliflower (of course), mushroom… and lastly, shredded cheese….
I only have 1 layer of these… cauliflowers and all the ingredients, topped with cheese…. and baked for about 15-20 minutes, on high… Everything in the ingredient are edible as is, I just want the cheese to melt…
The dish was very filling, but it might be better served as side dish… We had this as side dish for chicken wings… LOL!… That was one greasy night…
Bf lurrrvve lasagna. He is sensitive to gluten, not quite allergy cuz he can take minute amount of gluten, if it’s in the sauce or some transference from other cooking ingredients and whatnot. He can’t, however, eat like bread or wheat noodle without the ‘consequences’. Anyway, I used brown rice noodle for the lasagna.
The reason why I have not make the lasagna, eventhough I have this noodle for almost 1 year now, is that I was too lazy to boil the noodle and THEN start prepping for the dish. Key work, as always, LAZY.
I started sauteeing onion with butter in a pot… until they’re kinda soft and limp… then I added a can of tomato sauce… I cant remember the size of the can…. it’s about a venti starbucks size in height, and slightly bigger.
Next I added the ground beef… I bought beef in ‘bulk’ and divvied them up in containers and freeze them. This container had about 2 handful of beef…. >.< yea I’m bad with measurement… You might want to defrost the beef first, otherwise might take longer to cook it, worst still in tomato sauce. I made that mistake, and have to lower the temp so I don’t burn the sauce, while scraping the ground beef with soon, as it was cooking slowly…
Then I added cauliflower… once I have all the beef sort of ‘cooked’ I set aside the pot…. I added some water to ‘dilute’ the sauce a little bit since I need the liquid to ‘cook’ the lasagna noodle later on…
Switched the oven to 350F, then I started preparing for the lasagna…
Thin layer of the meat sauce at the bottom of the bakeware.. I used glass plate of some sort, for baking… then lay down the noodle (unboiled)… pour the sauce, I added feta cheese, spinach, then another layer of noodle, cheese, spinach, sauce… so on and so forth until you reach the top… pour the rest of sauce, feta cheese, and I added another layer of marble cheese….
baked for 45 minute to 1 hour…. and that’s it! noodle were cooked thoroughly, and not soggy at all…
You can add or subtract any number of ingredient you want. I will be adding mushroom and probably corn into the sauce next time….
Yes, that’s right. The way I made it, you can. Let’s start with the ingredient.
I did 2 mung bean noodle, half of russet potato, carrot, green bean, oyster sauce, onion, garlic, ground beef, sesame oil.
Start of soaking the mung bean noodle in hot water. Until the noodle soften a little bit, cut them up into shorter pieces; with scissors are fine.
Then start up the pan with sesame oil, onion and garlic until some kind of nice smell lingers in the air. Then add in the potato and carrot, cut into small cube and then the ground beef. Topped up with a generous amount of oyster sauce. Oyster sauce is very flavourful and salty. There is nothing much you need to add. You could add a dash black pepper and pinch of sugar to bring out the flavours. Then add in the green bean cut into small cylinder. Everything need to be small since you need to wrap them in the spring roll skin.
You can get spring roll wrapping paper from T&T. The one you want to get is usually in the frozen food section or some kind of refrigerated one and slightly yellowish. Made of flour. NOT the rice wrap. Probably less ‘healthy’ but taste more delicious, and easier to make it crispy. Recently we found out that bf can have it, despite it containing wheat (bf is sensitive to gluten)
I think there is about 30-40 pcs of skin in a pack of those wrappers. When I’m not lazy, I actually wrap the filling the way spring roll supposed to be, but the last one what I did was basically put the filling diagonally in the centre and take one end of the skin to the other end, making a triangle. Then fry them (in butter for extra flavouring). Easy peasy…. voila… You don’t have to do a deep fry, I mean it’s better if you have a deep-fry thingy, but otherwise, pan is fine too.
Leftover for the filling is a dish to be served on top of the rice. et voila… Lazy cook at work!
Easy peasy. Get chicken from Safeway. We got bone-in thigh (more flavour and juicy-er). Sprinkle generously (or stingy-ly, up to you) with vegetable seasoning. You can get this delicious seasoning at Save-On food, bulk spices section. Just look for ‘vegetable seasoning’. Throw them into the oven at probably 375 for 30 min or so. Just keep checking if it’s brown enough every so often. hehheheheh….
Then the salad, the one you saw was leftover of the prepacked garden salad. You can definitely do your own. I don’t generally like dressing so I added a little bit of sweet soy sauce for additional flavouring for the salad and rice. I heat up the whole thing in microwave, so salad is more like steamed veggie by the time I ate it. Which was my intention. So… just FYI…