Monday, 27 August 2012

Asian soup, yogurt pasta and Mexican breakfast

I've been so bad with new posts lately--sorry Ruby!

A lot of it is because I'm still getting the hang of a new schedule. 50-hour work weeks and helping coach a soccer team have made big dents in my free time. I often just eat whatever mom has cooked for dinner.

But I've still made a few new things, most courtesy of this amazing cookbook my dear friend Lili got me. Everything I've tried out of it is fantastic--I highly recommend it.


So easy for to cook on a Sunday night and eat for lunch during the week.

Serves 2-3.

8 oz ramen noodles
2 Tbsp. vegetable oil
1/2 white onion, chopped
2 garlic cloves, chopped
fresh ginger
3 cups chicken stock
2  cups bok choy, roughly chopped
2 tsp. soy sauce
1 tsp. sugar
1/2 c. peanuts
1 chicken breast, cooked
1 can black beans, drained

1. Cook and drain the noodles.
2. Heat oil in a saucepan, add the onions and garlic and fry for about a minute.
3. Add the ginger and stock; bring to a boil.
4. Stir in the bok choy, soy, sugar and peanuts. Reduce heat and simmer for 10-15 minutes.
5. Remove from heat and add the noodles, chicken and beans.


 Such a unique, light pasta with a yogurt-based cream sauce. Healthier and tangier than any pasta I've ever had.

Serves 4+.

12 oz. penne pasta
1 Tbsp. vegetable oil
1 red bell pepper
1/2 onion
2 cloves garlic, chopped
2 cups button mushrooms, sliced
8 slices bacon, fried and cubed
1/4 cup chopped parsley
lots of pepper
2 cups plain yogurt
3 Tbsp. toasted pine nuts*
1/4 cup Parmesan cheese

1. Cook and drain the pasta.
2. Heat the oil, add chopped pepper and onion and fry for 2-3 minutes. Add garlic, mushrooms, bacon, parsley and pepper and cook for 3-4 more minutes.
3. Reduce heat to very low and slowly stir in yogurt. Stir until everything is heated.
4. Take off heat. Stir in pasta and top with pine nuts and Parmesan cheese.

*Toast the pine nuts over med-high heat in a dry pan. Keep an eye on them, they toast quickly!


Inspired by a breakfast I enjoyed at my local Pizza Luce, this breakfast is hearty, somewhat healthy and DELICIOUS.

Serves 2.

2 small corn or flour tortillas
3 Tbsp. oil (NOT OLIVE; veg or canola)
1/4 onion
1/2 cup cooked taco meat or refried beans
2 eggs
1/4 cup shredded cheese
1/2 avocado
1/2 tomato
1/2 cup lettuce (any kind), chopped
1/4 cup salsa
2 Tbsp. lime juice

1. In a small skillet, heat 2 Tbsp. oil over med-high heat. When the oil is frying-hot temp, drop the tortillas in one at a time and fry til crispy. Set aside on paper towels and let cool.(This is pretty easy to do but if you want a hardcore tutorial look no further).
2. Heat the last Tbsp. of oil; fry onion for 2-3 minutes. Add meat or beans and cook til they are heated up.
3. Separate the frying ingredients into two small portions and break an egg over each pile. Cook for 3-4 minutes over med heat and then flip. Sprinkle cheese on the eggs, cover skillet and cook for two more minutes. Remove from heat.
4. Put each fried tortilla on a plate, top with the egg mixture and finish with the vegetables and toppings.

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