I freakin love Cream of Wheat cereal. It reminds me of when I was a little kid. My mom used to put butter, milk, and brown sugar in it. I make it a little bit differently, but it’s still ultra delicious and nostalgia-inducing. I tried Cream of Rice last week on a whim, thinking I… Continue reading Cream of Wheat with Raspberries and Almonds
Udon noodles are a wide flat noodle often used in Japanese cooking. Cook according to package directions. When 5 minutes of cooking time are left, add broccoli florets. Drain and set aside. Dice firm tofu, I used this brand. Heat coconut oil over medium heat in a frying pan. Add tofu. After a few minutes… Continue reading Ginger Tofu and Broccoli with Udon Noodles
Butter lettuce, green onion, red bell pepper, cucumber, fresh mint. Dressing: 1 spoonful of peanut butter, a few splashes each: soy sauce and rice vinegar, garlic powder, cayenne pepper, and water to thin to desired consistency. Wisk in small bowl with fork. Taste and adjust ratio of ingredients as needed. The braised tofu is a… Continue reading Salad with Braised Tofu and Spicy Peanut Dressing
Dressed with red wine vinegar, olive oil, salt & pepper.
Butter lettuce, yellow and red cherry tomatoes, avocado, fresh basil, lemon juice, olive oil, crumbled Gorgonzola cheese, salt, and pepper.
1. Boil water and add salt 2. Add pasta 3. Add frozen peas to the pasta water when 5 min of cooking time are left 4. Drain 5. Smash avocado with chopped parsley, dill, mint, a little red wine vinegar, olive oil, salt, and crushed red pepper. 6. Toss pasta with avocado mixture Parmesan cheese… Continue reading Warm Pasta Salad with Peas, Avocado, and Herbs
I stopped writing recipes awhile ago because I kind of hate writing recipes. Actually, I loathe writing recipes. It’s tedious. I never measure anything and I cook in such a freestyle way, it makes me terrible at writing them. Since I blog for fun, I don’t care to spend my blogging time doing things I… Continue reading Recipe: Bean and Corn Chili