Easy breakfast scramble!

This morning was a rough one, but good tasting food always cheers me up. So, I decided to make a really good breakfast scramble I knew for sure I would like! Plus it’s extremely easy to make, and takes little to no time at all.

What you’ll need:

A stove top or a hot plate of some kind

Frying pan

Spatula

Bowl

2 forks (one for mixing the eggs and one for eating)

A bowl or plate

Ingredients:

2-4 eggs

A dab of butter or margarine

A dash of milk

Seasoning - I used Greek because that’s what I like, but if you’re into another flavor combination, by all means!

Chives - these can definitely be omitted if you don’t have any; the seasoning does magic on it’s own.

Chopped or diced ham - I used lunch meat.

A bit of grated cheese

Steps:

1. Turn your pan on medium high heat, and add the dab of butter, just so the eggs won’t stick.

2. Chop your ham and chives and set aside.

3. Crack the eggs in your bowl and add the dash of milk and seasoning. Scramble until they’re all combined.

4.  Add the eggs to the hot pan and begin to scramble them, scraping the sides and the bottom of the pan until scrambled eggs start to form.

5. When the eggs are about done, add the ham, the chives, and the eggs and cook a bit more until they’re all heated through and the cheese is melted.

6. Serve on a plate and enjoy!

Just a quick recipe that is simple and easy. It can be made vegan, vegetarian, whichever. You can totally play around with this in a few ways, and eat whatever you want with it as well. I personally like to eat them alone or with a salad, but that’s just me. c:

- http://deusx-machina.tumblr.com/

Easy Slow Cooked, Crock Pot Pinto Beans!

These pinto beans really require very little effort, so it’s good for people low on spoons! It does require some planning because the beans need to be soaked overnight, though.

Ingredients:

  • 1 lb of dried pinto beans
  • 4 cups of water
  • 1/4 tsp dried oregano*
  • 1 tsp of chili powder*
  • 1 tsp of paprika*
  • 1 tsp of garlic powder*
  • 1 tsp of onion powder*
  • OR prepared pinto bean seasoning, about a tablespoon
  • salt and pepper to taste

*These can be adjusted to your taste! I just eyeball my seasonings when I make it, so there’s no real wrong way to season the beans.

Optional:

  • Sliced onion
  • Cooked bacon
  • Bay leaf
  • Chicken bouillon cube OR vegetable bouillon for substitute

Directions:

  1. The night before, rinse the beans with water. Pick out any rocks if you find any. Put the beans in a large bowl with PLENTY of water. The water level should be at a minimum of 1” above the beans. Cover the bowl. You can let the bowl sit on the kitchen counter or in the fridge. Soak overnight. 8 hours is best.
  2. The next day, drain the beans of ALL liquid. If you used the crock pot insert to soak the beans in, rinse it out.
  3. Put the beans in the crock pot, along with the 4 cups of water and your seasonings and bouillon cube. You can also add sliced onion if you have some onion on hand that you’d like to get rid of. Some bacon would be nice in it too, but I don’t usually keep bacon on hand and it turns out just as fine and flavorful without it.
  4. Set the crockpot on high and cook for 7-9 hours. The beans should be fork tender!

The broth the beans make while they cook is really delicious and flavorful. This makes a whole lot and requires very little effort. Additionally you can drain the cooked pinto beans of their liquid, put them in a pan with some butter/margarine/butter substitute and mash them up for homemade refried beans!

One-pot fettucini alfredo with spinach and artichoke heart

I just tried this recipe out for the first time, and it’s sooooo delish! Plus it’s super fast and easy, from chopping board to table in about 15 minutes. Total cost was about $7 for me, and it makes enough to serve 6.

Ingredients:

  • 1 can of quartered artichoke hearts, chopped roughly
  • 1 medium yellow onion, chopped roughly
  • 1 box fettucini noodles, broken in half
  • 2-3 cloves minced garlic
  • 1 tbs Italian seasoning
  • a drizzle of oil
  • 5 cups water
  • 2 bullion cubes
  • 1/2 package frozen spinach
  • 1 cup of parmesan

Put all but the last two ingredients all together in a big pot. Bring the water to a boil over high heat, then reduce to medium and give it a stir. Let it simmer for 11 minutes while you go do something else interesting. When the time’s up, take the pot off heat, and stir in the frozen spinach. Once the spinach is thawed, add in your parmesan, and stir again to coat. NOMNOMNOM

This recipe would also be really good with chopped mushrooms, or ham, or procuitto, or a lot of other things! Feel free to experiment. :)

chicken and pasta salad!

(pictured with homemade wheat bread, recipe not included, but maybe another day)

this is one of my favorite light meals - depending on your ingredients it packs very well, and these ingredients are more of a guideline for whatever you have in your kitchen! no specific amounts given, i usually use approximately equal parts meat, carb, and veggies, but adjust it to your own preferences! it’s a pretty laid-back recipe, each step takes only a few minutes, and you can take breaks as long as you want between steps if needed!

ingredients:

  • chicken. pictured: boneless skinless breasts, but it also works well with tenders. i don’t have much experience cooking with tofu but i imagine it could be really good!
  • carb of some kind. pictured: whole-grain macaroni elbows, but i think barley would be delicious. not sure about how well rice would work considering how much it absorbs, but feel free to try it!
  • veggies. pictured: a prepackaged broccoli slaw mix, but i’ve also made this recipe with thinly-sliced carrots, celery and green beans. one trick if you’re going to pack this for a meal away from home - keep some frozen veggies in the freezer, and when you pack this salad in the morning add a small handful of frozen veggies on top. when lunch comes you can stir in the now-thawed veggies and still have a cool crisp salad!
  • salad dressing or vinaigrette. pictured: a creamy italian dressing, but if you’re going to pack this salad i advise that you DO NOT use a dairy-based dressing unless you can refrigerate it at school/work/wherever, you don’t want to risk it spoiling.
  • lots of flavorful liquid. this salad was made with some leftover white wine mixed with water, and some random seasoning mixes added in. but it can also work with any complimentary broth or bouillon. if all you have is water just try to salt and season it as much as you can.

supplies:

  • stove or hotplate (one burner)
  • refrigerator
  • one large pot
  • tongs
  • knife
  • one or two forks
  • strainer (if using pasta as carb)
  • large mixing/storage bowl (that fits in your fridge)
  • some way to cover the bowl (plastic wrap is fine)

steps:

(step zero: heat up the pot with a little oil and brown the chicken on both sides. completely optional, and tastes fine without it!)

  1. place chicken in pot, add liquid until it’s about 1/2 to 1 inch above the chicken. bring to a boil, then turn down to a simmer and cover. simmer for about ten minutes, or until chicken is white all the way through the thickest part.
  2. remove chicken with tongs, leave the liquid in the pot. place chicken in mixing bowl and shred with forks or cut into small pieces with knife. cover and set in fridge.
  3. use liquid to cook your carb, as directed on the package. aim for it to be more al dente (firm) than soft, it will get softer as it sits in the fridge. drain, if necessary, and now you can discard any leftover liquid.
  4. take mixing bowl out of fridge and uncover. add carb and veggies, stir a little with tongs or fork to combine. slowly add dressing a few tablespoons/dollops at a time, stirring to coat until it looks like you want. remember you can always add more later if necessary.
  5. cover bowl and refrigerate again for at least an hour or two to let the flavors combine. should keep for about a week in the fridge, but we usually eat it all in a few days!

(note to mod: tag choices reflect the way this can be altered depending on what ingredients you choose (in particular the dressing), but feel free to remove anything if you think it doesn’t fit!)

The breadless PB&J

I tend to run out of bread way before I need to go to the store for anything else.  I always have peanut butter and jelly though, so I came up with this super easy way to enjoy them without having to ask my roommate for bread. This is also kind of sweet and really hits the spot sometimes, and I like eating it while I am watching a movie or reading because it’s kind of comforting. 

Ingredients: 

Peanut Butter

Jelly (of your choice, I like grape best for this)(Can be subbed for Nutella as well)

Coffee Cup

Put two spoonfuls of jelly in the cup, followed by two of peanut butter and mix.( I find the jelly going in first helps keep the cup a little less sticky in the end) Then eat it. I eat it with a spoon but I’ve also had it on crackers.  It looks a little strange but it tastes great.  

Microwave Mac N Cheese

This is super simple to make, takes one bowl, and is great for my low-spoons days. If you have already shredded cheese your only dishes will be a measuring cup and what you eat with!

You’ll need: 

  • 1/2 c macaroni pasta (gluten free if you wish) 
  • 1/2 c water
  • 1/2 tsp salt
  • 1/4 c milk
  • 1/2 shredded cheese
  • optional: chili powder, black pepper, leftover cooked meat, spinach, or any seasonings you’d like

To make it just put the pasta water and salt in a bowl and microwave it two minutes at a time until the pasta is tender. It should take around six minutes, depending on your microwave.

Then, stir in the cheese milk and any other add ins and microwave it a minute at a time until its melted. (Sometimes I end up with a sauce, sometimes I get melted cheese, I have no clue why. Its delicious either way!)

Ta-da! Super easy mac n cheese for when you just can’t cook but need something warm and comforting.

llamacadet:

Tortellini soup from no-more-ramen so good! And I used up all my veggies in it so they didn’t go bad! It’s got kale, onion, green beans, tomatoes, and even some bacon. And it made a lot so reheating it tonight was perfect as I am super exhausted and recovering from strep. Thanks no more ramen, you guys are seriously lifesavers for someone who struggles with getting herself to get up and just “make some damn food”.

looks scrumptious!!

Quick, filling snack!

One of my favorite - and quick - snacks to much on is just a spoonful of peanut butter and a few chocolate chips. That way it’s a little sweet, but also filling at the same time. Like I said, quick and simple and very yummy!

Enjoy!