Quick Baked Fish Fillets

This is an easily adaptable recipe—you can use the same basic technique but slightly different seasonings to make a variety of yummy, interesting meals.  Because of this, I’ve just listed “seasoning” in the main recipe, and offered a couple different ideas for seasonings you might want to use below. Wrapping the fish in tinfoil keeps it nice and moist, and makes it so that you have much less cleaning at the end of your meal!

You need:

1 fish fillet per person you want to serve (you can use any kind of fish you want)

about 1 ts cooking oil

seasoning of your choice

veggies such as kale, zucchini, carrots, eggplant, etc, in bite sized pieces (optional)

tinfoil

Instructions:

Preheat oven to 400 degrees.  Tear off a sheet of tinfoil and put one fish fillet on it.  Rub or pour your seasoning + the oil onto the fish, making sure that all of the fish gets coated.  If using the veggies, pile them on top of the fish fillet.  Wrap the whole thing up in the tinfoil until it’s a little self-contained packet.  Repeat for each fish fillet, then put all of your packets on a baking sheet and bake for about 20 minutes.  You’ll know the fish is done when it flakes easily with a fork.

So that’s the basic technique.  Now the fun part: what do you want your fish to actually taste like?

Here are some seasoning ideas:

- 1-2 cloves minced garlic + lemon juice or lemon slices + black pepper

- 1-2 cloves minced garlic + cayenne pepper + a spoonful pomegranate molasses or orange juice

- 1 ts minced ginger or ginger paste + dash of soy sauce + cilantro

- 1 tbsp unsweetened dry coconut + 1/4 ts turmeric + cayenne pepper to taste

- 1-2 ts curry paste + cilantro + lime juice

- 1 ts miso + dash of rice vinegar + pinch of sugar

Or use any seasoning ingredients you think sound good!

Pasta Bake

Super easy, relatively cheap, relatively easy. I’m a starving college kid and I make and eat this ALL THE TIME. Also cool about this is you get leftovers!!!

Ingredients:

  • 1/2 jar premade pasta sauce
  • 1 bag shredded mozzerella cheese
  • 1 box pasta (WHATEVER KIND YOU WANT; i use ziti or bowties)
  • 1 can grated Parmesan cheese
  • garlic, oregano, basil (optional)
  • 1 pound precooked hamburger/chicken/meat substitute (optional)

Tools:

  • Oven
  • Big Pyrex pan or several small pyrex pans (I use a 9x13 pyrex container)
  • 1 big spoon
  • pot and colander

Make time: 45 minutes (ish?)

How to:

  • Fill that pot full of hot water and dump in that box of pasta and get boiling
  • while pasta is cooking, preheat oven to 350F/167C
  • When the pasta is al dente (aka slightly crunchy) drain it
  • put pasta in pyrex pan
  • dump the 1/2 jar of pasta sauce, 1/2 the bag of mozzerella cheese, 1/2 the can of Parmesan cheese, (and if you want it) the pound of meat and a hand full each of garlic, oregano, and basil
  • mix until all the sauce is coating everything
  • stick that sucker in the oven for 20 minutes
  • after 20 minutes, pull it out and sprinkle liberally with the remainder of the mozzerella cheese
  • put it back in for 10 minutes or until the cheese is melted and gooey

You’re done! Eat it!!! And then put the rest in the fridge for later!!! Makes about….6/8 servings, depending on how much you eat. :)

Egg Salad Sandwich

Most people probably know how to make egg salad but while I was making my version of egg salad I figured I’d submit the recipe I use to make mine in case anyone would like to take these suggestions from me. 

Ingredients: 

  • Eggs (2 eggs for each sandwich)
  • Mayo (or ranch if you don’t usually have mayo)
  • pinch of salt
  • pinch of pepper

Optional:

  • paprika
  • capers
  • Siracha

Instructions: 

First, boil your eggs for 12 minutes. Once they’re done, peel them and put them into a bowl and mash them with a fork. Then add your mayo or ranch, salt, pepper and paprika. The amount you put in just depends on your liking. Once it’s all mixed up I like to add capers and mix it into the egg salad. 

Then you scoop out your egg salad and spread it out on a piece of bread. Drizzle some Siracha sauce on it and put the other slice of bread on top and it’s good to go!

I hope this helps anyone else get creative with their egg salad and I hope someone makes this because I seriously think this recipe is so good and I want someone to experience this too.

Refrigerator Biscuit meal ideas!

You know those little 50 cent packs of poor excuses for biscuits? Over the years I’ve gathered some ideas of tasty (and cheap) ideas to use them for. These 3 are my favorites.

Number 1- Oven Dumplings. Approx cost for 2 people- $5 approx time- 15 minutes. This is basic and the most common I have seen.

2 Cans of Campbell’s Chunky Chicken/Broccoli soup (or prefered variety of soup, these work great though)

2 Packs of biscuits.

Heat your oven to the temp required to cook the biscuits, Pour your soup into a casserole pan (I found best results using half of the water noted on the can) and top with the uncooked biscuits. bake until biscuits are golden brown. 

Number 2-  Stuffed Pockets Approx cost for 2-4 people- $5-10 (dependant on fillings) Approx Time 15-30 minutes. I make these for lunch/breakfast/whenever for my roommate/boyfriend. He will eat them all if even the chance, but the average “serving” I would say is 5 for a person.

Fillings of your choice( some pairings. Sour cream/onion soup mix, cream cheese/jam, cold cuts/cheese, pepperoni/cheese),

1 pack of biscuits for every other person.

Preheat your oven, you know the drill. Roll out your biscuits and put about a tablespoon of filling in the center and and pull the dough around it. Bake, eat and enjoy. Jam based fillings don’t require refrigeration, and these reheat wonderfully. 

Number 3- Fried Biscuits. Approx Cost $1 for each person. Approx time 10-15 minutes.i picked up this idea from some friends from the south. A cheap, fast, and warm alternative to doughnuts. 

1-2 cups Cooking oil ( I like using standard canola, olive gives them a slightly savory undertone)

 Biscuits,( I’d say half a package for each person, but whenever I make these, they are devoured, so if making for hungry a meal, a package for every person is smart)

Topping ( I normally just toss these babies in sugar and pumpkin pie spice once they come out of the oil, but you can use what ever suits you)

Heat your oil on medium high heat. roll your biscuits into ropes and press the ends together, forming a ring. (this is important, if you just toss them flat into the oil, they will not cook evenly).Fry them until golden brown . Top as prefered and consume.

Cabbage with Egg Noodles and Sausage

An easy, fast, and flexible recipe. Can be made vegetarian.

Ingredients:

  • tablespoon vegetable oil
  • At least 1/4 large green cabbage, cored and sliced thin (shredded)
  • Egg noodles 
  • Salt and pepper to taste
  • Sausage/Steak/Chicken/Any mead you like, as much as you want
  1. Bring water to a boil and throw in as many noodles as you want to eat. For me, depending on the day or what I have at home I might want more cabbage or more noodles so just go with what you’re feeling like eating.
  2. If you want to add meat, this recipe is best with quickly cooked or left over meat. I prefer boiling a sausage or two and slicing them. For other meat, just cut into small, bite size pieces.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until simmering. Add cabbage. If you want, season with 1/4 teaspoon of salt (I usually prefer my cabbage unsalted). Cook, tossing frequently, until lightly golden brown, 5 - 8 minutes. 
  4. Drain the noodles and transfer to the same pan as the cabbage. Toss to combine and add sausage slices/meat pieces at this time. After 1-2 minutes it should be done.

This recipe is just a basic layout. You can add your favorite spices, garlic, onions, and more. When I don’t have noodles I just make twice as much cabbage and eat it with meat and its also warm, quick, and easy on the stomach. Egg noodles can be replaced with any long pasta (spaghetti, linguini, etc). Generally egg noodles are softer than regular pasta so I boil the regular pasta a little longer than the egg noodles. 

Ice Cream Bread

I got this recipe from the Simple Cooking Channel on Youtube -all you have to do is google “Simple Cooking Channel” to get to their page, and they’ve got tons of recipes (often with only two or three ingredients).

Please be warned that the dough is very thick and can be hard to stir, so I would have someone else do the mixing if you have problems with your hands!

Ingredients:

  • 2 cups ice cream (any flavor)
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Leave the ice cream out or put it in the microwave for about thirty seconds until it’s very soft.
  3. Pour the ice cream into a bowl and slowly add the dry ingredients. Be sure to mix it well!
  4. Get a rectangular pan and grease it (you can use butter, crisco, pam, or anything else you’d like to make sure it doesn’t stick) before you put your batter in.
  5. Stick it in the oven. Start checking it about 30 minutes in- mine took 35 minutes to bake, but depending on what kind of oven you have and what elevation you’re at the baking time differs, so you need to stick a fork in the center to check if it’s done. If the fork still has dough stuck to it when you pull it out it’s not finished. 

This can be either a dessert or a snack, depending on your mood. The end product tastes like shortbread in my opinion and it makes a small loaf! I used chocolate chip cookie dough ice cream and it’s delicious. c:

Salads are awesome.

I am loving salads lately, especially since I started experimenting with what is going into my salad. Some people are really big on matching their greens (in terms of texture, taste, color) to a few toppings and a dressing, but I am all about toppings. Also, on low spoon days, it’s really easy to just open up a bag of mixed greens and put some stuff on top.

I hope I can convince you all to join me in a salad revival with some ideas.

My basic equation for a great salad is mixed greens + bottled vinaigrette + goat cheese + a leftover + nuts + chopped dates.

What makes a salad really satisfying and can take it from being just a side dish into a healthy meal is having some variety in every bite. Crunchy, creamy, salty, savory, sweet, nutty, bitter, crisp, fresh, and herby can all play their part in a salad. I really recommend checking out websites like Pinterest for specific recipes but here is a little run-through.

Crunch

Croutons, nuts or seeds, oyster crackers, anything else crunchy you might have around. I really recommend almonds or cashews if you don’t have a nut allergy. Cubed bread (especially if it’s something like a baguette or other hard-loaf that has gone a little stale) is very nice in salad. Crumbled up crisps (chips) could be nice, too!

More veg

Broccoli, carrot, tomato, snap peas, and radish are all very easy to add to salad, but don’t forget the other guys! Avocado is excellent on salads. Tinned beans or frozen veggies like peas, corn, and soybeans can easily be microwaved and put on top of salad. 

Cheese

Some cheeses are finnicky and need a good balance of flavors to shine in a salad; this would be your blue cheese, gruyere, pretty much anything that is funky. But most salads can benefit from either a creamy or salty cheese! Try out chevre (creamy, crumbly goat’s cheese that comes in many flavors) and shaved parmesan (salty and sharp).

Sweet

It’s easy to overlook this component in salads, but I hope you will give it a try! Dates, raisins, craisins, apple, pomegranate seed, mango, strawberry, orange… Raisins and dates are a good place to start but as you get more acquainted with mixing and balancing flavors you’ll find what tastes good together. 

Leftovers

An easy way to make a salad into a really filling meal is to peek in your fridge and see if you have any leftovers. Grains like quinoa and rice are good in salads, especially because they soak up a ton of dressing. I like leftover roasted potatoes or beets in my salads. For my non-vegetarian friends, salads are the perfect place for leftover meats. Also, if you’re into hard boiled eggs, it’s really easy to boil up a bunch and then put one on top of a salad.

So I love chicken tenders and chicken nuggets, but recently eating processed/fast food has started to make me feel queasy. So, here’s a recipe for chicken tenders that’s super easy to customize to fit your nutrition needs; it can be gluten free, egg free, dairy free, or all of the above if you can get your hands on vegan yogurt or mayo. It should also be kosher if you avoid dairy and get kosher chicken, but please correct me if I’m mistaken.

Equipment:

  • A knife (optional if you’re okay with really big pieces of chicken)
  • A cutting board (plastic or wood, NOT GLASS)
  • A plastic bag and/or cling wrap
  • Something to make the chicken flat (a heavy pan or the flat side of the meat tenderizer).
  • Three shallow bowls, big enough to dip the chicken in
  • A frying pan with a flat bottom and fairly high sides
  • Tongs
  • A meat thermometer (not necessary but HIGHLY RECOMMENDED, e. coli is BAD)
  • Gloves if you don’t like touching raw meat

Ingredients

  • Chicken breasts (make sure to get kosher ones if you need to)
  • Some kind of flour (enriched white, wheat, oatmeal, rice flour, almond flour, etc.)
  • Some kind of liquid to dredge the chicken. This could be some eggs, egg whites, buttermilk, regular milk (I would avoid skim, but almond, coconut, or soy would work), yogurt, ranch dressing, and mayonnaise will all work. It shouldn’t be too viscous, so you may need to add a little water or milk to thin it out.
  • Some kind of bread crumb type product (regular, panko, crushed cornflakes, crushed potato chips, crushed crackers, crushed croutons, ect.)
  • Some oil for frying (I would not suggest butter or margarine, but anything else works) 
  • Salt, pepper, and any other spices you want
  • Lemon slices or lemon juice

Making the Chicken

  1. First you need to make the chicken flat. Put your chicken in your plastic bag one or two breasts at at time, and put it on your cutting board. If you are using cling wrap, put the cling wrap on your cutting board, then your chicken breasts, then another layer of wrap. make sure it’s big enough so that little pieces of raw chicken won’t go everywhere. Be sure there is plenty of space between chicken breasts.
  2. Take your heavy, chicken-flattening object and make the chicken flat. This is a great way to work out aggression. Just hit the chicken, it’s great. If you’re using a pan, be sure to be careful to make sure the chicken flattens out evenly. If you’re using the flat side of the meat tenderizer, be careful not to break the cling wrap or plastic bag. Flatten the chicken into an even thickness between 1/4 and 1/2 an inch. If you would like to cut the chicken to remove veins/gristle or just to make it smaller, do so now. Set all the flattened chicken aside.
  3. Set out your three shallow bowls. In the first bowl, dump in some flour (at least a cup). Add a generous amount of salt and pepper, and some spices if your’re using them. You could even add some ranch seasoning, who knows! Get creative folks.
  4. In your second bowl, dump in your dredging liquid. This can be milk, beaten eggs, egg whites, whatever. If you’re feeling creative you could add some hot sauce, or other flavorings here. Hell yeah.
  5. In your third bowl, add your bread crumb material. I would also suggest adding spices here if you want to, especially if you’re using unseasoned breadcrumbs. My favorite thing to use is Ritz crackers, but you can pretty much use anything. I think Cheese-Its, or another cheese cracker would be fun.
  6. Put your frying pan on the stove, and add about a quarter inch of oil to the bottom. Turn your pan on medium/medium high.
  7. Let the oil get nice and hot, and add your chicken. Since it’s nice and thin, it won’t need to cook very long on each side, probably between 3 and 5 minutes per side. You will need tongs to turn the chicken.
  8. After the chicken has cooked for about 8 minutes, use your meat thermometer (if you have one) to check your thickest piece of chicken and make sure it has reached an internal temperature of at least 165 degrees Fahrenheit. If it hasn’t, leave it in for a little longer. If it has, remove the chicken from the pan and put it on a paper towel lined plate. 
  9. That’s it! Serve the chicken with whatever you’d like, like steamed veggies or a baked potato. Or cut it up and put it in salad, or serve it as a sandwich or wrap. I like to squeeze a little lemon on mine before I eat it, but that’s totally up to you. Enjoy!

One pot Steamed Veggie and Rice

Ingredients: - White or brown rice 
- Your favourite Veggies (that can be steamed)

- Water

Put a cup of rice in a pot with two cups of water (if you want to cook more rice just remember that the ratio is 1:2) and cook for 10 minuets (keep the lid of the pot on). Prepare your selected veggies- you can always use frozen/precut veggies if you need to, just make sure they can be steamed (which is most veggies).  After your rice has been cooking for 5 minutes put your chopped veggies into the pot and put the lid back on. 

Note: Some veggies take longer to steam, you may want to search for a ‘cooking cheat sheet’ if you are unsure. Also remember that the smaller you chop your veggies the quicker they will take to cook, so if you have are cooking veggies that take a long time with veggies that take a short time you may want to make the long cooking veggies small and short ones in big pieces.

If you are using brown rice remember that it cooks for 20 minutes, so you will need to put your veggies in after 15 minutes of it cooking. You could alternatively use quiona (which cooks for 12 minutes and has the same ratio).