Pan-fried Salmon and Roasted Garlic-Onion Mashed Potatoes

Recently the frozen salmon fillets were on sale at the store so now I'm having an exciting time trying to figure out new recipes and new ways to cook it. I also haven't made mashed potatoes in a while and then thinking to myself.. I decided they would go well together! (And leftover mashed potatoes are never a bad thing). Though, I feel like the salmon was a bit over cooked, it was still tasty as it had a somewhat smoky flavor with the mashed potatoes. Then I drizzled it all with an herbed butter.

Pan-fried Salmon and Roasted Garlic-Onion Mashed Potatoes Drizzled with Herbed Butter

It looks fancy and difficult but, yet... so easy! Serve it all with a side salad. Yum.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

(for both)

Pan-Fried Salmon

Ingredients

1 salmon fillet (thawed if frozen)

1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

Directions

1. Mix olive oil, salt, pepper (and any other spices you desire) in a small bowl

2. Coat the salmon with this mixture

3. Heat up skillet and coat with olive oil

4. Place on skillet and cook 3-5 minutes each side)

5. When salmon is flaky yet, browned to your desire, it is done.

6. Enjoy!

Roasted Garlic-Onion Mashed Potatoes

Ingredients

4 medium sized potatoes (choose your favorite type)

1 clove garlic

1/8 onion (diced)

1 tbsp butter

1/4 cup half and half

2 tbsp unflavored Greek yogurt

1/4 tsp salt

1/4 tsp pepper

about 1/4 tsp Italian spices (oregano, basil, parsley, crushed red pepper)

Directions

1. Bake or boil potatoes until soft enough to pierce with fork

2. While potatoes are cooking, add garlic to skillet with olive oil.

3. Brown garlic slightly with heat on low. 

4. Garlic is done when it is soft.

5. Sauté onions until soft.

6. Add garlic and onions to bowl.

7. Add butter and spices.

8. Add potatoes and begin to mash.

9. Add half and half and Greek yogurt.

10. Mash more until smooth and creamy. 

11. Enjoy!

Herbed Butter

Ingredients

1 tbsp Unsalted butter

1/4 tsp Italian Vinaigrette dressing

salt and pepper to taste

Directions

1. Melt butter 

2. Add vinaigrette and spices

3. Drizzle over salmon and potatoes

4. Enjoy.

Sweet Coconut Rice

I was really in the mood for some dessert and because I had so much leftover rice, I figured: Why not try something with that? So, coconut rice was an idea. It turned out really nice and not overly sweet. So easy too! I served this with pineapple.

Sweet Coconut Rice

Keep in mind, this recipe is not exact so, use your tastebuds to guide you!

Prep Time: 3 minutes

Cook Time: 7 minutes

Total Time: 10 minutes

Ingredients

1 tsp cinnamon

1/2 cup cooked rice

1/4 cup coconut milk

1/4 cup milk

1 tbsp sugar

1/4 tsp vanilla

Directions

1. Add rice, milk, and sugar to pan.

2. Stir until begins to simmer

3. Add cinnamon and vanilla.

4. Allow to simmer a bit more and taste for the right sweetness

5. Pair with pineapple, mango, or any fruit of choice and top with cinnamon.

6. Enjoy!

Coconut Lime Udon

Why did I have a craving for Coconut Lime something? I don't know but, I do know that it led me to make a pretty great spur-of-the-moment dinner without any recipe to look at.  It could've been more lime-y but, unfortunately I didn't have a lime to zest. Regardless, it still was tasty.

Coconut Lime Udon

So many colors! 

(This recipe makes enough for 1-2 people)

Prep Time: 15 minutes

Cook Time:  15 minutes

Total Time:  30 minutes

Ingredients

1 handful of udon noodles (cooked)

2 small carrots (sliced thinly and steamed)

2 small purple bok choy (sliced)

1/8 can baby corn (chunked)

1/8 cup red pepper (sliced thinly)

1/8 cup onion (diced)

3 small mushrooms (sliced)

1 tsp chopped red chili peppers (dried)

1/2 tsp parsley

1/4 tsp Sriracha

1 tsp lime juice

1/4 tsp chili powder

1/2 tsp garlic (fresh diced)

1/4 tsp ginger (fresh chopped)

1/4 can coconut milk- I use Lite

1 Quorn chicken cutlet sliced (optional)

Salt and pepper to taste

Directions

1. In skillet, add oil, garlic, and ginger until fragrant.

2. Add onions, peppers, and mushrooms. Sauté until tender.

3. Add carrots and bok choy. Sauté until leaves wilted on bok choy

4. Add baby corn and coconut milk. Allow to simmer.

5. Add spices and "chicken."

6. Add udon noodles and stir to coat with flavors.

7. Simmer for 5 minutes.

8. Enjoy!

Butternut Squash Muffins

As the winter approaches, I still have so much squash to use up from my CSA and more I can easily grab from the farmer's market. I decided to try something new with my squash and make muffins for an easy "grab and go" breakfast. At first I was nervous that they wouldn't be sweet enough or have enough flavor but, boy was I wrong! These muffins are so moist and fluffy.. and mostly vegan. One word: NOM.

Butternut Squash Muffins

So moist and delicious! I couldn't just have one.

(This recipe makes 18 muffins)

Prep Time (including roasting squash): 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients

1 cup butternut squash (roasted- info here- and peeled)

1 1/2 cups flour

1 tsp baking soda

1/3 cup honey

1/2 cup vegetable oil

2 eggs

1/4 cup water

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 tsp salt

1/4 cup leftover sweet potatoes with apples (optional)

*This would also be good with any form of nuts, dried fruit (like raisins), or chocolate chips

Directions

1. In 400º oven, Roast butternut squash until fork can easily be inserted into every part (about 35 minutes)

2. After roasted, peel squash and mash until smooth.

3. Turn down oven to 350º 

4. Mix together all wet ingredients (oil, honey, eggs, water, leftovers, and squash)

5. Add dry ingredients (flour, salt, brown sugar, baking soda, and spices)

6. Mix until fully combined and smooth

7. Pour into greased or lined muffin tins until they are 3/4 full

8. Bake at 350º for about 18-20 minutes (or until top is golden brown and toothpick comes out clean)

9. Enjoy!

Guacamole "Chicken" Salad

I've been searching for several weeks for a vegetarian chicken salad and haven't been able to find one. So, finally tonight I decided to make one for dinner. This time though I really wanted to combine my craving for guacamole in it. So, it was almost like a really good guacamole with "chicken" in it. All the textures, flavors, and colors made it a tasty treat! I couldn't think of a creative name for it though... any ideas?

 Guacamole "Chicken" Salad

This made enough for 2 sandwiches (open face/not) with some leftover... excited for tomorrow!

Prep Time: 8 minutes

Cook Time: (microwave) 2 minutes

"Put together" Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/2 clove garlic (minced)

pinch of parsley

pinch of coriander

pinch of paprika

pinch of cinnamon

1/4 tsp chili powder

2 tbsp red onion (diced)

1 tbsp carrot (diced)

1 tbsp red pepper (diced)

1 tsp green semi-hot pepper (diced)

1 tbsp kernel corn

3-4 bread and butter pickles (diced- with some of the liquid)

1-2 tsp lemon juice

1/2 avocado (chopped)

1 Quorn Naked Chik'n Cutlet (meat-less and soy-free)

2 tbsp mayonaise 

1 tsp Salad Cream (if you've never tried this: you should!) 

salt and pepper to taste

Directions

1. In bowl add peppers, carrot, onion, corn, pickles, and spices

2. Mix until spices coat vegetables.

3. Put Quorn cutlet in the microwave for 2 minutes to thaw

4. While in microwave, add avocado and lemon juice to bowl.

5. Mash avocado to make a creamier mixture.

6. Add diced Quorn cutlet.

7. Add mayonaise, salad cream, and salt/pepper to taste.

8. Mix until desired texture.

9. Add to bread, toast, or compliment of choice. 

10. Enjoy!

Vegetable Chili with Corn Fritters

After I was told that my rehearsal was cancelled for today, I immediately took that opportunity to make a nice dinner. Luckily, there are leftovers to tide me over for a few days too... or at least tomorrow. I knew I was in the mood for chili and decided to make a vegetable chili with what I had (definitely topped with cheese) and use my stale leftover cornbread to create the fritters. (The cornbread was too dry when I made it so, I didn't put the recipe up.) The fritters made the cornbread amazing though!

Vegetable Chili with Corn Fritters

This was based off of/adapted from this recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

(for both)

Vegetable Chili

Ingredients

1 clove garlic (minced)

1 tbsp chili powder

1 tsp cumin

1 pinch garlic powder

1 pinch oregano

1 medium tomato (chopped)

1 tbsp vegetable oil

1/4 cup mushrooms (chopped)

1/4 cup pepper (chopped)1/4 cup onions (chopped)

1 can pinto beans (You can use any other type of beans: kidney, black...)

2 ears corn off cob (You can use fresh, canned, or frozen.)

1 cup water

1/2 6oz can tomato paste

3 tbsp vegetarian baked beans

1 Mexican Chipotle Field Roast sausage (broken up) (optional)

salt and pepper to taste

Directions

1. Add oil and garlic to pan

2. Sauté until fragrant.

3. Add peppers, mushrooms, onions, and sausage.

4. Cook/stir until vegetables are tender and sausage is slightly brown.

5. Add tomato, tomato paste, spices, and water.

6. Heat to boil.

7. Reduce heat to low

8. Add beans and corn.

9. Simmer 15 minutes or until all vegetables are tender

10. Add spices as needed.

11. Top with cheese and enjoy.

Corn Fritters

Ingredients

3-4 pieces stale cornbread

2 eggs

1/3 cup milk (or more)

1 small shallot (chopped)

2-3 tbsp corn (canned, fresh, or frozen) (optional)

salt and pepper to taste

Directions

1. Sauté shallot in oil until tender

2. Crumble cornbread in bowl

3. Add eggs, corn, milk, and shallot to corn mixture until moist texture

4. Add more milk if necessary

5. Drop by spoonfuls or hand-made discs on oiled hot skillet

6. Brown both sides

7. Take off skillet and enjoy.

NOM-able Chocolate Chunk Cookies

During stressful times with midterms coming up and all sorts of homework, sometimes a sweet (specifically chocolate) can make the world seem like a better place. Okay.. maybe that's a bit much. But, it can help. And it did! What a tasty treat and so many leftovers! These were the type of cookie that one did not suffice. I'm excited to eat more.

NOM-able Chocolate Chunk Cookies

Caution: Must be served with milk and then promptly pushed away before the entire pan is gone

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups (11. 5 oz package) chocolate chunks

Directions
1. Preheat oven to 375ºF
2. Combine flour, baking soda, and salt in a small bowl
3. In a separate bowl combine butter, granulated sugar, brown sugar, and vanilla extract.
4. Beat until smooth.
5. Add eggs (one at a time) fully combining after each.
6. Gradually mix in flour mixture
7. Add chocolate chunks
8. Drop or roll balls (about a rounded tbsp size) onto an ungreased cookie sheet
9. Bake for 9-11 minutes (or until golden brown)
10. Cool for 2 minutes
11. Move to wire rack to cool completely
12. Enjoy.. and eat many!

Vegetarian Sushi and Sautéed Bok Choy with Onions

I thought I'd try again to make vegetarian sushi even though the first time came out so well. This time was  very tasty again! I used the same recipe and even made some smaller sushi rolls by cutting the nori in half. They were much harder to roll but, tasty nonetheless. With it, I made sautéed bok choy with onions. I also made some simple tofu and extra sushi rice to enjoy with. Nom!

Vegetarian Sushi and Sautéed Bok Choy with Onions

Prep Time: 15 minutes

Cook Time: (Including Sushi Rice) 15 minutes

Wait Time: 15 minutes

Total Time: 45 minutes

Ingredients

4 cups sushi rice (cooked- recipe here)

vegetables of choice

Nori

2 bunches bok choy (split up)

1 small onion

1 tbsp teriyaki sauce

1 tbsp soy sauce

1/2 clove garlic

1 tbsp olive oil

Directions

1. Follow previous post about how to make vegetarian sushi.

2. For Bok Choy: Add olive oil and garlic to pan and sauté until fragrant.

3. Add onion and sauté until tender

4. Add sauces.

5. Add bok choy and sauté until leaves are wilted and stems are tender.

6. Remove from pan.

7. Enjoy!

(Can you tell I'm back in school with these semi-simple recipes...?) 

Italian Rice with Egg

I didn't want to have the same old breakfast again: over easy egg with toast. So, with leftover jasmine rice.. I decided to make this dish. It turned out really nicely. The garlic and spices added an Italian swing on it and it was almost like "Breakfast pasta" with rice and without the vegetables. Quite a nice way to start the day! Very simple.. very yummy...

Italian Rice with Egg

Prep Time: 5 minutes

Cook Time: (Including Rice) 25 minutes

Total Time: 30 minutes

Ingredients

1 cup jasmine rice (cooked)

1 egg

1 clove garlic

1 tsp parsley

1 tsp basil

1 tsp oregano

salt and pepper to taste

Directions

1. Add butter and garlic to pan and sauté until fragrant.

2. Add spices and mix around.

3. Add rice (once cooked)

4. Mix around until fully coated with spices and slightly browned.

5. Take off stove. 

6. Add egg and fry over-easy.

7. Put egg on top of rice.

8. Add parsley to garnish.

9. Enjoy.

Mexican Stir Fry

I wanted something simple but, also something Mexican because I had these Field Roast vegan Mexican Chipotle sausages I wanted to eat. So, I decided to make a "Mexican stirfry." As weird as it sounds, it was absolutely delicious. It was very simple and accomplished exactly what I wanted- tasty! I had this over white jasmine rice but, you could also put this over tortilla chips or mix it in an omelette or use it for nachos.

Mexican Stir-Fry

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/4 cup corn (off cob)

1 small onion (chopped)

1/2 tomato (chopped)

1/8 cup tofu (cubed)

1 Mexican Chipotle Field Roast sausage (sliced)

1/2 pepper (chopped)

1/2 jalepeño (diced)

1/2 clove garlic

1/2 tsp chili powder

1 pinch paprika

1 pinch nutmeg

1 pinch cinnamon

salt and pepper to taste

Directions

1. Add oil and garlic to pan. Sauté until fragrant.

2. Add onions, peppers, and any other vegetable of choice. Sauté until soft.

3. Add spices to taste and tofu. 

4. Add "sausage." (Be careful not to over cook!)

5. Add tomatoes and sauté until very soft.

6. Take off heat and enjoy! 

(See... very simple.)

Vegan Chocolate Cupcakes with Buttercream Frosting

I was visiting an acting class and the teacher is vegan. Because of this, I wanted to make something she could eat. For my first attempt to making vegan sweets, I think it was pretty good. But, next time I need to be cautious of the sweetness of the cupcake and how much vanilla to add to the frosting. All around though, it was yum!

Vegan Chocolate Cupcakes with Buttercream Frosting

(Recipe found here.)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients
1 cup soy milk (If you don't have soy milk, use almond milk. They both have the fats you need for baking.)
1 tsp apple cider vinegar
3/4 cup sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 tsp almond, chocolate, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder (dutch-processed or regular)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions
1. Preheat oven to 350ºF and line a muffin pan.
2. Whisk together soy milk and vinegar in a large bowl and set aside to curdle.
3. Add sugar, oil, vanilla extract, and other extract to the bowl.
4. Stir until foamy.
5. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
6. Add in two batches to wet ingredients and beat until no large clumps remain.
7. Pout into liners (filling 3/4 of the way).
8. Bake 18-20 minutes (until toothpick inserted comes out clean.)
9. Transfer to cooling rack.
10. Enjoy.

For Frosting:
**Note: This recipes makes enough for leftovers.

Ingredients
1/2 cup shortening
1/2 cup margarine/vegetable spread
3 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
1/4 cup soy milk

Directions
1. Beat the shortening and margarine together until well combined and fluffy.
2. Add sugar and beat for about 3 more minutes
3. Add vanilla and soy milk.
4. Beat for another 5-7 minutes or use pastry mixer (about 5-7 minutes.)
5. Spread on cupcakes and add sprinkles
5. Enjoy.

Pizza Breakfast Sandwich

After having a delicious meal with homemade tomato sauce, I wanted to use it for another meal... along with the leftover sautéed veggies. Why not make a pizza bagel.... for breakfast?!

Pizza Breakfast Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients
1/4 cup sautéed vegetables
1/4-1/2 cup tomato sauce (mine is homemade)
1/4-1/2 cup grated muenster cheese
1 egg
1 bagel (sliced)

Directions
1. Put bagel into toaster to toast.
2. Add tomato sauce to both sides.
3. Fry an egg on the pan.
4. When it's ready, add on top of tomato sauce (split equally among bagels)
5. Add sautéed vegetables and top with cheese.
6. Microwave for 1-2 minutes (or until cheese is melted).
7. Enjoy!

Baked Mozzarella Sticks and Sautéed Vegetables

My friend made a DELICIOUS marinara sauce to go with this meal and thought of the idea! Yum yum. The only thing I would fix is probably making the mozzarella sticks better coated and using breadcrumbs instead. I think that texture may have been better. But, all around- yum!

Baked Mozzarella Sticks

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

11 cheese sticks (halved)

1 cup panko (or any other type of bread crumbs)

2 eggs

1 cup flour

Directions

1. Preheat oven to 350ºF

2. Put flour, eggs, and panko in three separate bowls.

3. Dip sticks one-by-one into flour, egg, then panko (in that order).

4. Organize on a greased baking sheet.

5. Bake in oven for 15-20 minutes (flip after half way).

**Note: If cheese starts to melt a lot, take them out.

6. Enjoy.

Sauteed Vegetables

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/2 eggplant (cut into bite-size pieces)

1 medium zucchini (cut into bite-size pieces)

1/2 pepper (chopped)

1 small onion (chopped)

3-4 mushrooms (sliced)

1 medium squash (cut into bite-size pieces)

1 tsp basil

1 tsp oregano

1 clove garlic (or a mix of garlic and garlic scapes)

salt to taste

pepper to taste

Directions

1. Add olive oil and garlic to pan and sauté until fragrant.

2. Add vegetables and sauté until tender.

3. Add herbs.

4. Cover and simmer.

5. Enjoy.

Then... put them together!

Curry Pasta Salad

Another good taste at the beach with my potato salad! I've made this before and each time it's so tasty! It's a nice new twist to a pasta salad with a different flavor. It's also very easy.

Curry Pasta Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

1 box pasta (I used bow-tie and elbow)

6 oz container of plain yogurt

1/2 - 3/4 cup mayonaise

1-2 tsp curry powder

1 tbsp lemon juice

1 tsp salt

2 celery stalks (diced)

1-2 cups of grapes (halved)

1-2 cups raw cashews

Directions

1. Cook pasta and allow to cool.

2. Mix yogurt, mayonaise, curry powder, lemon juice, and salt in bowl.

3. Add grapes, cashews, and celery.

4. Add pasta and mix until covered

5. Refrigerate overnight.

6. Enjoy

Basic Potato Salad

Packing up to go to the beach, I had to bring the necessities. I brought this delicious potato salad along with a curry pasta salad. Both were very tasty but, obviously better once I let them sit in the fridge overnight. 

Basic Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

10-11 baby red skins (in bite size pieces)

2 celery sticks (diced)

1/4 pepper (diced)

3-4 baby carrots (diced)

3-4 radishes (diced)

1/4 onion (diced)

1/2 cup mayonaise (I used lite.)

1 tbsp dijon mustard

1/4 cup apple cider vinegar

1/2 tsp salt

1/2 tsp pepper

Directions

1. Scrub all potatoes and chop into bite size pieces.

2. Add potatoes to water and bring to boil.

3. Turn down and allow to simmer for about 10 minutes (or until tender)

4. Add vegetables to skillet with olive oil and sauté until mildly tender (but still crunchy).

5. Drain potatoes and put into bowl with vinegar, salt, and pepper.

6. Put potatoes into the fridge to cool.

7. Mix mayo and mustard together in bowl.

8. Add potatoes and vegetables.

9. Mix thoroughly and refrigerate overnight.

10. Enjoy.

Baked Salmon with Spaghetti, Onion, Broccoli, and Cauliflower

To be quite honest, I wasn't going to post  this on the blog so therefore I apologize for the bad photo. I tasted the salmon and realized how great it tasted and knew I had to post it. But, yeah... the photo isn't top notch. The salmon, however, was. It turned out so moist and so flavorful! The leftovers would be great in a sandwich, salad, or just on crackers. Nom nom.

Baked Salmon with Spaghetti, Onion, Broccoli, and Cauliflower

This recipe was used for the baked salmon.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1 small cauliflower (separated)

1 small broccoli (separated)

1/4 onion (diced)

Spaghetti (cooked)

Parmesan to top

For Baked Salmon

1 filet of salmon (I used frozen)

2 medium garlic cloves (crushed)

1/2 - 1 tsp parsley

1 tbsp extra virgin olive oil

pinch of salt

pinch of pepper

Directions

1. Preheat oven to 450ºF

2. Steam broccoli and cauliflower

3. Bring water to boil for pasta

4. Put pasta in and cook from 10-15 minutes

5. Spray baking sheet with cooking spray.

6. Place salmon on baking sheet skin side down.

7. Rub salmon with olive oil, salt, and pepper.

8. Add parsley and garlic. Rub evenly over salmon.

9. Bake 10-12 minutes until flaky.

10. Sauté onion and mix everything together.

10. Top with parmesan and enjoy!

Banana Zucchini Chocolate Chip Muffins

I had a huge zucchini that I had to use up (but didn't with this recipe) and two overly ripe bananas (that I did use up!). So, I figured why not combine them and make something delicious with them both? So, I did. Although these muffins turned out much more "bready" than I had expected. Next time I may add more honey or some other spices, such as nutmeg. I think it lacked something...But, they were still tasty and tasted even better with peanut butter or jelly.

Banana Zucchini Chocolate Chip Muffins

I got help from this recipe but tweaked it a bit

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

2 ripe bananas (mashed)

1 1/2 cups zucchini (grated)

1 egg

1-2 tbsp honey

1/4 cup olive oil

1 1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt (may need more)

1 1/2 cups all-purpose flour

1 tsp cinnamon

1/4 cup chocolate chips

Directions

1. Preheat oven to 350ºF

2. Grate zucchini on box grater and then squeeze excess water out of it.

3. Mix grated zucchini with mashed bananas in one bowl.

4. In another bowl, beat together egg and honey.

5. Add zucchini/banana mixture and oil to egg/honey mixture until well blended.

6. Mix in baking soda, baking powder, and salt.

7. Add flour and cinnamon and mix until combined.

8. Fold in chocolate chips.

9. Spray muffin cups and divide batter evenly among to make 12 muffins.

10. Bake for 25-30 minutes or until toothpick comes out clean.

11. Enjoy.

Stackable Homefries, Egg, and Veggie Open- Face Breakfast Sandwich

I think waking up early is my new favorite thing! I get to make a delicious breakfast just in time before work. In deciding what to make for breakfast, I wanted to make an omelette and homefries. However I wanted to also make a breakfast sandwich. So instead I decided to combine the two and make a "stackable" homefries situation with an omelette underneath. I paired this with iced "Red Zinger" tea mixed with lime juice and lemon-lime seltzer.

Stackable Homefries, Egg, and Veggie Open- Face Breakfast Sandwich

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1 egg (scrambled)

1/4 cup red bell pepper (sliced)

1/2 small onion (chopped)

1 tiny bunch of pak choy (sliced)

4-5 cherry tomatoes (halved) 

1/4 cup sliced cheese

1/2 clove garlic

Salt to taste

Pepper to taste

1 bagel (sliced)

For Stackable Homefries:

1 small potato (sliced)

1/2 clove garlic

1 tsp basil

1 tsp oregano

1 tsp parsley

1/2 onion (sliced)

olive oil for pan

Directions

1. In one pan, put olive oil and garlic in pan and sauté until fragrant.

2. Add onion and pepper and sauté until tender.

3. Add pak choy and sauté until wilted.

4. Add tomatoes and cover. Turn off heat.

5. Move vegetables to a bowl.

6. Prepare bagel with a bit of butter and warmed.

7. In another pan, add garlic and onion and sauté slightly.

8. Add sliced potatoes until brown on one side.

9. Flip the potatoes and brown on other side.

10. Turn off heat and cover.

11. Add scrambled egg to pan, add cheese, and add vegetables (that were in bowl).

12. Fold into omelette.

13. Plate everything on bagel.

14. Serve with chili sauce or ketchup on side.

15. Add salt or pepper to taste.

16. Enjoy.

Poached Egg Open-Face Breakfast Sandwich

While looking at my favorite food blog, I came across this recipe for poached eggs and it looked so good. When I realized I had enough time to make an exciting breakfast this morning, I jumped on the opportunity! It was so tasty and so simple! I wish I had added some avocado or some more spice but, other than that, it was great.. It would've been better on a spicy Italian bagel but, all I had was a plain bagel.

Poached Egg Open-Face Breakfast Sandwich

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

2 eggs

2 slices bacon (cooked) (I used Morningstar Bacon Strips as I am a vegetarian)

2 slices tomato

muenster cheese (or any type)

any other veggies

Salt to taste

Pepper to taste

For the olive oil glaze:

2 tbsp olive oil

1 tsp basil

1 tsp oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp red pepper flakes

Directions
1. Mix everything together for olive oil glaze and set aside to use later.
2. Poach 2 eggs. (I used poach pods and water with help from this but you could easily use the microwave)
3. Slice tomato and cheese to prepare
4. Cook bacon (either in skillet or microwave)
4. Toast bread
5. Warm up olive oil glaze.
6. Spread glaze over bread.
7. Add tomatoes, cheese, bacon, and anything else to bread.
8. Top with poached eggs
9. Add salt/pepper to taste
9. Enjoy!

"Chocolate" Banana Smoothie

This was such a tasty smoothie to come home to for lunch!

"Chocolate" Banana Smoothie

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

1 banana (Mine happened to be overripe and worked totally fine.)

1/2 cup carob chips (or chocolate chips)

1 cup rice milk (original)

4-5 ice cubes for coldness and thickness

Directions

1. Add ingredients to food processor/blender

2. Blend.

3. Enjoy... straws are nice to add to this.

Blueberry Scones

I followed the same recipe for the raspberry scones but, instead put a lot of blueberries in them! I probably put about 2-3 cups of blueberries. Yum yum!

Blueberry Scones

Indian Curry Rice

In needing to use up leftovers as well as wanting a quick meal, this Indian style dish was tasty and speedy! What delight.

Indian Curry Rice

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
1/4 cup sliced almonds
1/2 tomato (chopped)
5-7 leaves of kale (chopped)
3-4 slices eggplant (chopped)
1 medium onion (chopped)
1 clove garlic (chopped)
1-2 tbsp cumin
1-2 tbsp curry powder
1-2 tbsp coriander
1 tbsp parsley (chopped)
1-2 cups basmanti rice (cooked)
salt to taste
pepper to taste

Directions
1. Cook rice as directed. (1:2 ratio; rice: water)
2. While rice is cooking, add olive oil and garlic to pan. Sauté until fragrant.
3. Add onions and sauté until tender.
4. Add eggplant and spices
5. Add kale and sauté until wilted.
6. Add rice and mix until fully covered with spices.
7. Add tomato and almonds.
8. Mix and add salt/pepper to taste.
9. Enjoy!

Easy Vegetable Yellow Curry

I cheated a bit on this one because of my lack of time. I had leftover spicy fried rice from a local Thai restaurant and decided to make curry to go with it. Luckily, I had a bag of "Thai House Yellow Curry Sauce" so I was able to use that in this recipe. Next time, I may make my own sauce but I only had a short amount of time tonight, sadly. But, regardless. It was tasty!

Easy Vegetable Yellow Curry

This makes enough for 1 big serving or 2 small servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

1 bag Thai House yellow curry sauce

1 red skin potato (boiled or baked prior then sliced)

1 small-medium onion (sliced)

1/4 cup cubed or sliced eggplant

1/4 cup sliced zucchini

2-3 kale leaves (chopped)

2-3 bok choy leaves and stalks (chopped)

4-5 cherry tomatoes (sliced)

Dash red pepper flakes

Dash garlic sprigs

(If you have: Add peppers or mushrooms or any other vegetables!)

Directions

1. Add olive oil to pan and garlic sprigs. Sauté then add onion.

2. Sauté onion until tender.

3. Add eggplant, potato, and zucchini. Sauté until tender.

4. Add kale and bok choy. Sauté until wilted.

5. Add bag of sauce.

6. Add cherry tomatoes and red pepper flakes

7. Allow to simmer covered until ready to eat.

8. Enjoy.

Raspberry Scones

After picking raspberries at a local U-pick, I froze about 2 cups because I knew I'd be making scones soon. For my friend's birthday, I decided what better way to make his day than have an amazing breakfast. Breakfast is the most important meal after all. These turned out better than I thought. I had these with other breakfast-like things, including a side of my special homemade homefries. Tasty!

Raspberry Scones

Recipe based off of this one.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients (tweaked from original)

10 tbsp unsalted butter (so have 2 sticks ready!)

1 1/2 cup frozen raspberries

1/2 cup heavy cream

1/2 cup yogurt

2 cups unbleached all purpose flour (plus additional for work surface)

1/2 cup sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

zest of one lime

vanilla sugar to sprinkle on top

(made by mixing: 1 tsp vanilla extract with 1 cup sugar)

Directions

1. Preheat oven to 425º

2. Grate 8 tbsp butter and place in freezer until needed

3. Melt 2 tbsp butter and set aside

4. Whisk together cream and yogurt in medium bowl. Refrigerate until needed.

5. Mix flour, sugar, baking powder, baking soda, salt, and zest in a medium bowl.

6. Add frozen butter to flour mixture and toss with fingers until coated.

7. Add milk mixture to flour mixture. Fold with spatula until just combined.

8. Transfer dough to liberally floured work surface.

9. With floured hands, knead dough 6-8 times until it just holds together in a ball (adding flour as needed to prevent sticking).

10. Roll dough to approximate 12 inch square. Fold dough into thirds. Lift short ends and fold into thirds again to make 4 inch square.

11. Transfer dough to plate lightly dusted with flour and refrigerate for 10-15 minutes or chill in freezer for 5 minutes.

12. Transfer dough to floured work surface and roll into approximate 12 inch square.

13. Sprinkle raspberries (that have been coated with a tbsp of sugar because tart) evenly over surface.

14. Loosen dough from work surface and roll dough into a tight log

15. Lay seam side down and press log into 12 by 4 inch rectangle.

16. Using a sharp knife, cut rectangle crosswise into 4 equal sections.

17. Cut each section diagonally to form 2 triangles.

18. Transfer to parchment-lined baking sheet.

19. Brush tops with melted butter and sprinkle with vanilla sugar.

20. Bake until tops are golden brown (15-25 minutes) then transfer to wire rack to cool.

**To make ahead: After placing scones on the baking sheet, either refrigerate overnight or freeze. If refrigerated (what I did): Heat oven to 425º and follow #19-20. If frozen: heat oven to 375º, follow #19-20 but extend cooking time to 25-30 minutes.

Baked Mac and Cheese

I have never made baked macaroni and cheese but, always wanted to. I figured on a Saturday night after a long day.. what better way to end it than with a delicious comfort food! I paired this with some sautéed kale/mushrooms with garlic (very simple!) and steamed broccoli with butter/salt. I had to get my greens in somewhere.. especially if I was going to eat a second helping of this delight.

Baked Mac N' Cheese

(Based off of this recipe)

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

2 cups elbow macaroni

2 ups grated mild cheddar (or any type of cheese)

3 tbsp butter

2 tbsp all purpose flour

1 cup milk

1 cup half and half

1 medium onion (chopped)

1/4 tsp paprika

Dash of nutmeg

Dash of cayenne

Dash of red pepper flakes

1/2 cup breadcrumbs (I used 3/8 cup panko breadcrumbs and 1/8 cup garlic breadcrumbs)

Salt to taste

Pepper to taste

Directions

1.  Preheat oven to 350º and grease a baking dish

2. Bring water to a boil and add macaroni. Cook macaroni for about 14 minutes (according to box)... until al dente then drain and move to bowl or back into pot. 

3. Melt 2 tbsp butter in large saucepan over medium-low heat then whisk in flour and cook while whisking for about three minutes.

4. Gradually mix in milk and half and half.

5. Stir in onion and add spices.

6. Simmer for 15 minutes

7. Add macaroni and stir to coat.

8. Pour half the mixture into the baking dish and sprinkle with half of the cheese.

9. Add the rest of the macaroni mixture and top with the rest of the cheese.

10. Melt 1 tbsp butter in a small skillet and add breadcrumbs.

11. Toss to coat and cook for about 30-60 seconds. 

12. Sprinkle the breadcrumbs over the top of the macaroni in baking dish 

13. Bake until breadcrumbs are lightly browned (about 30-35 minutes). Let stand 5 minutes before serving.

14. Enjoy

Raspberry Smoothie

After picking about four pounds of raspberries at a local U-Pick, I decided to make a lovely raspberry smoothie. It was so tasty and so flavorful!

Raspberry Smoothie

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

1/2 cup raspberries

 5 icecubes

1 cup original almond milk

1-2 tbsp sugar

Directions

1. Add ingredients to blender/food processor

2. Blend

3. Enjoy

Grilled Vegetable Sandwich

After I was not going to post anything because I was indulging in the tastiest treat of them all- sleep- I decided to make some simple and quick for dinner. Nom :)

Grilled Vegetable Sandwich

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Ingredients

1-2 slices of eggplant (quartered)

3 slices zucchini

1/2 onion (chopped)

1/4 bell pepper (chopped)

2-3 baby bella mushrooms (sliced)

1/2 clove garlic

1 tsp parsley

1 tsp basil

2-3 tbsp red wine

salt to taste

pepper to taste

2 slices of bread (toasted) or roll

1 slice cheese (any variety)

Directions

1. Add olive oil to pan and sauté garlic until fragrant

2. Add onion, mushrooms, and peppers until tender

3. Add herbs, eggplant, and zucchini and sauté until tender

4. Add red wine and let simmer.

5. Toast bread or slice roll. 

6. Lay cheese on bread and add vegetables.

7. Enjoy.

Southwest Stuffed Portobello Mushrooms

Yum yum yum. Instead of nachos, I decided to stuff some portobello sliders. Good choice all around. This was nicely paired with tortilla chips, salsa, guacamole, and sour cream on the side. The "innards" of each slider was also nice on tortilla chips or would be good on them with cheese as nachos or in burritos. Maybe in a breakfast burrito tomorrow morning? Yes please.

Southwest Stuffed Portobello Mushrooms

(Recipe based off of this)

"Innards"

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1/2 red bell pepper (or any color; chopped)

3/4 can black beans

1/2 can kernel corn

1 medium tomato (chopped)

1 medium onion (chopped)

4-5 collard green leaves (chopped)

1 avocado (chopped)

2 tsp cumin

1 tsp chili powder

1 clove garlic

1 tsp lemon or lime juice

1 tbsp cilantro (I love the taste of it!)

2-3 slices of cheese or shredded cheese (about 1-2 cups)

6 portobello sliders or portobello caps (washed) -- I used the sliders

Directions

1. Preheat oven to 350ºF

2. Brush portobello sliders with olive oil and put into oven on cookie sheet for 5 minutes.

3. Take portobellos out but, keep oven on.

4. Sauté garlic, lemon/lime juice, and spices with olive oil until fragrant

5. Add onions and peppers until tender

6. Add greens until wilted.

7. Add the rest of the vegetables (avocado, tomato, beans, and corn) and sauté until nice and warm

8. Spoon mixture into portobello mushroom caps and top with cheese.

9. Put into oven for about another 10 minutes.

10. Take out and enjoy. 

**Serve with rice or simply guacamole, salsa, tortilla chips, and sour cream.. and leftover mixture!