Archive for June, 2011

June 30, 2011

Banana Strawberry Yogurt

This is one of those super simple snacks that I just discovered (really!). To my dismay, I ate the rest of the granola last week, and so I went to work with a only container of strawberry yogurt, a banana, and lunch. As I pulled out my yogurt and banana for my coffee break, I kept thinking about how there was nothing in my yogurt and there would be nothing to eat it with… Then I sat down and looked at the yogurt and then at the banana. Who wouldn’t mix together strawberry and banana?? Since there are so many strawberry banana food items out there. It turned out delicious!

Ingredients:
+ Strawberry yogurt
+ A banana

How-to:
+ Put the yogurt into a container
+ Cut up the banana into slices (using a spoon, in my case, hence the super unequal slices)
+ Mix the banana slices into the yogurt
+ Enjoy!

Recipe from: My brain during my coffee break

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June 18, 2011

Broccoli, Potato and Sausage Baked Rice

This is one of my favourites because I’m a fan to ramekins and baked foods: baked rice, baked pasta… omnomnom~ (Sorry for my horrible camera skills!)

This is one of those dishes that can work as a meal or a side, but mostly a meal with other sides. It contains items from most of the food groups: grains (rice and potatoes), vegetables (broccoli and cream mushrooms), meat (sausages) and dairy (cream mushroom).

For the recipe, I forgot how much I made since this was almost 6 months ago since I tried this, I got the original recipe from Wiffy and upped the amount of ingredients. (I’m a carb monster, so I couldn’t help myself…)

The ingredients (that I think I used):
+ 2 cups of uncooked rice
+ Water to cook rice
+ 50g butter
+ 10 garlic cloves, peeled
+ 2 potatoes, peeled and sliced
+ 2 broccoli (? Is it “broccoli”? 1 Bunch = multiple broccoli? Or “Florets”?), trimmed and peeled stump (I don’t waste any part of it =) )
+ 2 hot dogs
+ Half can of corn niblets
+ Cream of mushroom
+ Kraft Tex Mex cheese
+ Salt and pepper to taste

How-to:
1. Pre-heat oven to 200C (392F).
2. Melt the butter in the microwave to liquify it.
3. Add all together into the rice cooker: washed rice, water to cook rice (the amount depends on the rice cooker. I’m pretty lazy so I use the method of using my pinky finger. Disperse the rice evenly and rest your pinky just on the top of the rice. Add just enough water to meet just shy of the first joint), liquified butter, whole garlic cloves, salt and pepper. Cook.
4. Since I don’t have an upper rack in my rice cooker like Wiffy does, I had to use a separate pot and steamer for the other ingredients. Put the sliced potatoes and the broccoli florets into the steamer and steam just enough that the broccoli is soft enough to break apart.
5. Grab another pot and boil the hot dogs until cooked.
6. When the rice is cooked and the broccoli is soft, put the broccoli into the rice, and mash until evenly broken up and dispersed.
7. Add hot dogs and corn niblets and mix.
8. Put the mixture into an oven-safe container (or multiple containers)
9. Smear some of the undiluted cream of mushroom onto the top of the mixture.
10. Layer on the steamed potato slices.
11. Layer on the cheese.
12. Put it in the oven for about 20-30 minutes or until cheese begins to brown.
13. Take it out of the oven, and wait ~5 minutes. Serve hot.

Recipe from: Wiffy @ Noobcook.com

June 10, 2011

Pesto Cheese Toast

I couldn’t come up with a cool-sounding name for this one, but it is what it is: pesto (basil) + cheese + bread.

 I used:
+ Kirkland Basil Pesto (Costco brand)
+ Cheddar cheese
+ 60% whole wheat bread.

 What I would have done (revisions for next time):
+ Kirkland Basil Pesto (Costco brand)
+ Parmesan or other plain white cheese. The oils in the cheddar come out when warmed, and added to the oil from the pesto makes it a little too oily for a breakfast, or just too oily in general.
+ Maybe some sour dough bread ❤

 Equipment:
+ Toaster oven (or oven)

 How-to (using the toaster oven):

  1. Grab a slice of bread
  2. Put on a thin layer of pesto on one side
  3. Put a layer of cheese on top of the pesto
  4. Put in toaster oven and toast until cheese is completely melted
  5. Wait ~2 minutes to cool
  6. Eat!

    I don’t have a picture yet, I wolfed it down this morning without thinking. I’ll post it next time I get around to it. 🙂

    As for other posts I said I’d continue with… hasn’t worked out too well. Busy with work and everything else. 😦 Unfortunately this blog takes the back seat in terms of how my time is used. Feel free to bookmark this site, I’ve plans to get some recipes on here. 🙂

    Recipe from: My own kitchen

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