I'll be sharing my food adventures, especially my attempts to cook (the successes AND the failures), with recipes, photos, links, reviews, tips, and randomness.
I remember why I don’t like baking. Sometimes you pull the darn thing out of the oven and it’s just bad.
These noodles are super easy to make and super tasty - right up my alley! I love making this for lunch when I don’t want to spend a lot of time cooking and when I’m looking for some heat (spicy-wise; not temperature-wise as we are scorching in the summer heat right now).
- 1 serving of cooked noodles (the standard Chinese brand is Wing’s Yet-Ca-Mein but you can really use anything, cooked using packaging instructions)*
- 2 teaspoons of cumin (ground or whole seeds - mine is actually a combo of both)
- 1 teaspoon of cayenne pepper powder (this will depend on how spicy you like it and how spicy your cayenne is, of course!)
Apple pie - what’s not to love?! Because apple pie is hard to carry to work (and near impossible to serve without plates), I opted for an apple pie BAR recipe I found on Food & Wine Magazine’s website! I love seeing the “tested and perfected by Food & Wine” badge.
Okay so the recipe is actually quite a lot of work. Make a shortbread base, bake it, cook the apples, chop up the crumble (I saw chop because I used two knives), layer them, and bake again for another hour. But it’s actually DELICIOUS.
Ratatouille. My only experience with the dish is with the Disney-Pixar movie. I didn’t have an adorable mouse cooking with me but somehow managed anyway! I used a combination of recipes I found online and adapted them with whatever vegetables I had on hand (that’s the beauty of ratatouille!). Because I wanted more of a main course, I also put the ratatouille over pasta - it’s not very saucy or salty, but it makes for a great light and healthy pasta.
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 5 tablespoons olive oil
- 3 cups eggplant, cubed into half inch pieces
- 1 zucchini, thinly sliced
- 1 red pepper, chopped
- 1 1/2 cup diced tomatoes
- 2 pinches dried oregano (I used fresh!)
- 2 pinches dried thyme (I used fresh!)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon fennel seeds
- 1 teaspoon salt
- 1/2 cup shredded fresh basil
- Grated Parmesan to top (optional)