Category Archives: Main Meal

Egg in a Hole


A long time  ago I was flipping through a cookbook in BooksAMillion and stumbled upon a recipe titled “Egg in a Hole.” It was the first time I had ever seen eggs cooked like this and I couldn’t wait to make it. Well, I did end up having to wait since I kept forgetting to make it but this week (being Spring Break and all) I finally experimented with it and love it! It’s oh-so easy to make and a fun spin on regular sunny-side-up eggs (please tell me you call them that and not “fried eggs”….we can still be friends if you do but…)


First you’ll need to cut a hole in a piece of bread (if you’re a perfectionist like me this step isn’t as easy as it sounds). Then you’ll want to heat up a pan with some butter and toast the bread on one side.

Now this is where it gets complicated (just kidding). Flip the toast over; crack an egg into the hole in the toast and cover the pan with a lid; let it cook for a few minutes and you’re done!


A quick side note: one of the best parts about this is you can cook the eggs for as long as you’d like. I prefer a semi-liquidy yolk so that’s what this recipe makes (I know the usual term is “runny” but that just grosses me out, so please let me stick with “semi liquidy”…) If you prefer a completely-cooked yolk, add a minute or two to the egg’s cook time.

Also, you can easily double, triple, halve, etc. this recipe (since your major ingredients are toast and eggs and the ratio is 1:1)


With Spring in the air and all I mashed up an avocado and made improv-guacamole (olive oil + salt + avocado). I also tried it with ajvar (a traditional Serbian vegetable-spread); if you haven’t tried ajvar before, drop everything you’re doing and go try some! Ajvar on toast definitely beats butter (I feel a little apprehensive saying that since I’m in the South but trust me on this one)

And trust me when I say you have GOT to make this for lunch (or dinner, whichever comes first!)

Egg in a Hole
Prep time
Cook time
Total time
A fun spin on usual sunny-side-up eggs! Makes an excellent, easy meal in minutes!
Serves: 2
  • 2 slices of toast
  • 2 eggs
  • 1 tbsp butter
  • salt and pepper
  • Optional: veggies
  1. Cut a hole in each piece of toast.
  2. Melt the butter over medium heat. Add the toast and toast on one side.
  3. Flip the toasts over and crack an egg into each hole.* Add salt and pepper to taste.
  4. Cover the pan with a lid and cook on low heat for about 5 minutes (until the yolks have (almost) completely set)
  5. Enjoy with veggies on the side!
*You may need to add more butter to the pan at this point



Roasted Chicken and Veggie Salad Bowl


I love warm salad bowls during wintertime (and yes, we finally have cold weather and I think it’s here to stay!) Whenever I think of them, I think of snowy days, a crackling fire, and roast turkey. Anyone else?

Just me? Ok, that’s cool…

Anyways, salad bowls are my favorite dinner: they’re SO, SO easy to whip up (basically just raid your fridge, put everything on the counter, and dinner is served) If you’re feeling snazzy,you might even roast some veggies.


I roasted veggies today. I was feeling snazzy.


And I was feeling extra snazzy, so I added some chicken for my meat-loving little brother. (When he asked me what was for dinner and I replied “salad,” the look of disgust and disappointment of his face was too much, so I added “with chicken.” Funny how quickly a face can light up…)

And that’s how this recipe was born. And I’m so glad it was because I just might be living off of this salad for the rest of winter– and my life. Roasted sweet potatoes, caramelized onions, and fresh avocados. Need I say more?


Yeah, didn’t think so.

Roasted Chicken and Veggie Salad Bowl
Prep time
Cook time
Total time
Serves: 2-4
  • 2 heads of lettuce, washed and chopped
  • 1 avocado, chopped
  • 1 tomato, washed and chopped
  • ½ lb chicken thighs
  • 1 medium sweet potato, chopped
  • 1 medium potato, chopped
  • 1 bell pepper, washed and sliced into strips
  • 1 onion, sliced into strips
  • ½ cup couscous, prepared according to package instructions
  • feta cheese
  • salt, pepper, smoked paprika
  • olive oil
  1. Preheat oven to 425F.
  2. Rub about 1tbsp each of salt, pepper, and smoked paprika onto the chicken thighs.
  3. Roast the onion, bell pepper, potatoes, and chicken in a greased pan for about 30 minutes (stir every 10-15 minutes).
  4. Enjoy on a bed of lettuce topped with the roasted veggies, avocado, tomato, couscous, feta cheese, and olive oil!




Sweet Potato Crust


Yeah, you read that right. This is insane! Insanely good. And insanely easy. Like the you-can-hardly-believe-it’s-this-easy kinda easy. No joke. And none of the pie dough mumbojumbo. No cutting-butter-into-the-dough-and-making-sure-it-doesn’t-melt drama. (And yes, for me it can turn into a drama)

To make this amazing, delicious, I-could-eat-this-everyday crust, first peel the sweet potatoes (I hope that’s kinda a no-brainer…) Then cut ’em up. Throw ’em in a pan with some oil and salt. If you’re feeling extra adventurous add some fresh herbs (I used rosemary; amazing!). Bake it. Nicely arrange the baked potatoes in the pan.

That’s it. Seriously.

This is before I “nicely arranged” it; even though, when I think about it now, I don’t see why you can’t just leave it like this when you’re having a lazy day (which is basically every day for me)

And now I’m craving this again. Yeah, I could eat the crust by itself.

But that would kinda defeat the purpose of its being a crust. So I filled it with a yummy quiche filling. More on that later!

Oh, and did I mention this crust is totally gluten free? That’s just an added bonus 😉


I’m keeping this post short and sweet because this recipe is short and sweet and I’m drowning in school x| (A little more than a month before I graduate! yippee !! — I may be graduating but please don’t have high expectations for the maturity levels–mom, dad, I’m lookin’ at you :) )

So, if you’ll excuse me, I’ll be eating my sweet-potato-crust quiche while solving limiting reactant problems for Chemistry.




*deep breathe*

5.0 from 2 reviews
Sweet Potato Crust
Prep time
Cook time
Total time
A simple sweet potato crust that leaves flour-pie-dough crusts in the dust! This will become a staple in your kitchen!
Serves: 1 10-inch pie crust
  • 4 medium sweet potatoes, chopped into circles (about 4 cups)
  • 2 tsp salt
  • 1 tbsp oil*
  • optional: fresh or dried herbs
  1. Preheat oven to 425F.
  2. In a lightly greased baking pan toss the sweet potatoes with the salt, oil, and herbs (if using any).
  3. Bake for about 25 minutes, stirring every 10 minutes or so to ensure even baking**.
*I used coconut oil for baking and afterwards sprinkled a little bit of olive oil to mask the coconut taste;any oil works, however
** If you want a crispier crust, for the last two minutes of baking, broil the potatoes on high. Watch them closely, though, to keep them from burning!




Pizza Dough


Yes, there is yeast in this dough. But please, PLEASE don’t run away! Yeast isn’t as hard to work with as you may have been led to believe.

And coming from me, that means a lot. Because I used to be terrified of working with yeast. It seemed too picky for my simple ways: cold water won’t activate it but hot water’ll kill it; don’t ‘feed’ it too much flour at once or the whole world will fall apart (the end-result will also taste really yeasty), etc. How to tame the great terror known as yeast? Experience.

And let me tell you, I do NOT like that answer. I mean, it doesn’t seem like a quick-fix solution. But it can be. (If you use someone else’s experience! ha)

Well, anyways, lemme demystify yeast for you.


1) What kind of water activates yeast? Warm water. How do you know its warm? The easiest way to know is to stick your finger/hand under the faucet and feel the water; if your hand is comfortable (not too cold and not too hot) then the water is ready to activate them yeast! (Think Goldilocks and her porridge)

2) A starter…what’s a starter? It’s just a mixture of that warm water, yeast, and flour that’s set aside for a little while to ferment (allow the yeast to activate). The starter is ready to use when it’s foamy and bubbly  (pretty sure those two words mean the exact same thing but I just had to use them both!) The amount of flour you use for the starter will affect how long it takes to get to the foamy stage–more flour gives the yeast more “food,” activating it quicker.

Fun fact: technically you don’t even need to add yeast to make the dough rise! If you mix up the water and flour and leave it for long enough, the yeast from the air will be “attracted” to it and voila! (you have to add more water and flour every so often to keep “attracting” and “feeding” the yeast) And that, my friends, is the basis of how sourdough breads are made.

My oh-so-sophisticated equipment for letting the dough rise. I just cover the bowl with a cloth and leave it (if it’s cool in the kitchen, I’d suggest putting it in a warm oven to speed up the rising process)

3) When is it done rising? When it’s doubled in size. I usually let my dough rise twice. After the first rise, punch it down and knead it before letting it rise again. After the second rise, it’s ready to be baked to perfection!

4) Does the surrounding temperature matter while it’s rising? Well, kinda sorta. You could technically leave it in the fridge and it would rise–after hours. The reason you usually let it rise in a warm atmosphere is to speed up the process. You can adjust the temperature according to your schedule. (I would suggest doing that after you’ve worked with yeast-doughs some and are comfortable with them–which won’t take long! :) )


5) Why let the dough rise after being shaped? When making bread and pizza, letting the dough rise in the oven gives it more “umph”– it gets “light and fluffy.” If you ever baked a loaf of bread without giving it this final rise, it’ll be a whole lot denser (which is great if that’s what you like). For this pizza, I wanted a thin-crust, so I skipped this final rise. If you prefer a thick-crust pizza, let the dough rise in a warm oven (or cold; it’ll just take longer–check out #4 to find out why)


Any other questions I didn’t get to here? Feel free ask in the comments section!

And now, armed with this knowledge, you are fully ready to be entrusted with this pizza dough recipe. Make your tastebuds and stomach proud! :)

Pizza Dough
Prep time
Cook time
Total time
It only takes a simple pizza dough recipe to make an amazing pizza! If you're feeling adventurous, feel free to add herbs (fresh or dry), spices, grated cheese, etc. Get creative!
Serves: 2 large, thin-crust pizzas
  • 1½ cups warm water
  • 1 tbsp yeast
  • 2¼ cups white flour
  • 1½ cup whole wheat flour
  • 2 tsp salt
  1. Mix ¼ cup of the warm water with the yeast and a tablespoon of the white flour. Cover with a cloth and set aside (for about 15 minutes)
  2. Once the mixture is foamy, add the rest of the water and stir. Mix in the salt and 1 cup of the white flour. Add the rest of the flour and kneed on a lightly floured surface. Cover and let rest until the dough has doubled size.
  3. Afterwards, kneed the dough for a few minutes before covering it and leaving it to rest once again (until it has doubled in size).
  4. Kneed the dough once again (the last time--I promise!) The dough is now ready to be shaped and topped! For a thin crust pizza, roll the dough out, transfer to a greased baking pan/sheet, top with your favorite sauce and toppings, and cook at 400F for about 15 minutes.
  5. For a thick-crust pizza, roll the dough out, transfer to a greased baking pan/sheet, and let rise in a warm oven for about 10 minutes before finishing it with your favorite sauce and toppings. Cook at 400F for about 15 minutes.
If you find that your dough is getting too stiff, sprinkle a bit of olive oil (instead of flour) on it and kneed the oil into the dough



Cheesy Chicken Enchiladas

Guys, you have to try these enchiladas. That’s not a comment; that’s a command. They are de-licious! A little more time-consuming than the Quinoa Enchilada Casserole I made a while back, but you need to find time to make these–100% worth it! (If you can’t make them tonight, try the Quinoa Enchilada Casserole. And then, tomorrow or next week, make the real-deal enchiladas–you won’t regret it, trust me)

Chicken Enchiladas1

And, again, I use my favorite pepper grinder! Gotta love an old-fashioned grinder

Chicken Enchiladas 2

Anyways, back to these enchiladas! Cook the chicken on medium-heat;  before flipping over, spice it up with chili powder, paprika, cumin, garlic powder and oregano. Once cooked, spice the other side up with the same spices, and then remove from the heat.

In the same pan cook the veggies and tomato sauce until the sauce thickens. Add in the chicken and cook for a few more minutes.

Chicken Enchiladas 4

Now it’s assembly time! In addition to your chicken mixture and tortillas, you’ll need shredded cheese and enchilada sauce–lots and lots of cheese. I used a whole 8oz block. Go big or go home!

….I wonder if that saying applies if you’re already home….

Chicken Enchiladas 5

Cover the bottom of a lightly greased baking pan with enchilada sauce (about a ladle full).

Lightly spread about a tablespoon of enchilada sauce on a tortilla before adding the chicken mixture. Roll it up and place folded-side down in the baking pan. Continue with all of the tortillas. (Note: I used a 9x11inch pan and had to use a smaller baking pan to fit in two more enchiladas. You can either use a larger baking pan, two slightly-smaller baking pans than the ones I used, or just do what I did. —-I think that covers all of your options)

Chicken Enchiladas 6

Once all of your enchiladas are in the baking pan, drizzle the left-over enchilada sauce on top.

Then dump sprinkle the cheese all over! Does that look good or does that look good?

Chicken Enchiladas 7

Bake until the cheese melts into a delicious ooey-gooey mixture and serve. I like to eat it with sour cream and salsa!

Cheesy Chicken Enchiladas

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: Serves 4-6

Cheesy Chicken Enchiladas

These chicken enchiladas will please any crowd! Don't believe me? Try them!


  • 3 tbsp oil
  • 1 1/2 lb skinless,boneless chicken breast
  • salt and pepper
  • 1 tbsp cumin powder
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp dried oregano leaves
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup corn *
  • 28oz crushed tomatoes
  • 1 tsp flour
  • 10 tortillas
  • 1 15oz can enchilada sauce
  • 2 cups shredded cheddar cheese


  1. Heat oil in a large pan.
  2. Season chicken with salt and pepper. Place in pan and cook over medium heat until no longer pink (about seven minutes each side). Before turning sprinkle cumin, garlic powder, chili powder, paprika, and dried oregano leaves over chicken; then, before removing from pan, sprinkle the chicken on the other side with the spices. Remove chicken from pan and cool.
  3. In the same pan, saute the onion and garlic until tender. Add corn and canned tomatoes, stir, and cook for a few minutes.
  4. Cut the chicken breasts into strips. Add the chicken to the tomato mixture and stir in flour to help set. Remove from heat.
  5. Coat the bottom of the baking pan (about 9x13in) with enchilada sauce.
  6. Spread about a tablespoon of enchilada sauce on a tortilla before adding the chicken mixture (about 1-2 tbsp for each tortilla). Fold over filling and place in pan with folded side down.
  7. Repeat with remaining tortillas.
  8. Top with remaining enchilada sauce and cheese.
  9. Bake at 350F for about 15 minutes (until the cheese melts ). Serve hot with sour cream and fresh salsa.


*if corn is frozen, let thaw before using

Recipe adapted from Chicken Enchiladas

Chicken Parmesan

Chicken Parmesan 8

Don’t you just love crusty breaded chicken encompassed in tomato sauce and topped with melted cheese? Yeah, me too. Which is why I like chicken parmesan so much. And the best part is, this chicken is baked, not fried! So you don’t have to feel guilty about making it: only a little bit of oil is used, just enough to grease the pan and keep the chicken from burning to ashes.

Ok, so maybe it wouldn’t burn to ashes in half an hour, but prevention is key.

Parmesan Chicken 1

I used my dad’s “recipe” for tomato sauce. I say “recipe” because his recipe isn’t written down; he basically told me “saute some onions, garlic, and any veggies we have; add in the tomatoes and cook”. So that’s what I did (but don’t worry, I’ll give you a more formal recipe than that)

To make the tomato sauce, cut up the veggies and then saute them for a few minutes on oil (any oil works)

Parmesan Chicken 2

After adding in the crushed and/or fresh tomatoes, the spices go in next. Nothing really exotic about them, except for the black pepper. It’s in that really cool grinder in the center. We got it from my grandparents’ in Serbia–that is, the grinder, not the pepper. I love using it, which is why many of the dinners I make are too peppery. But it makes me feel like I know what I’m doing. Even when I don’t have a clue–but, hey! I’ll add in some pepper to make people choke on the food so they can’t criticize it! Brilliant, I know.

With that said, cook the sauce for at least an hour (until the sauce has the consistency of spaghetti sauce)

Chicken Parmesan 3

Cut up the chicken into thin slices (I cut these pieces in half horizontally). You’ll need three bowls: one with flour, salt, and pepper; another with the breadcrumbs and spices; and a third with lightly beaten  eggs.

First dust the chicken with flour. Dip it in the eggs and then coat with the breadcrumbs. Place in a lightly greased pan. Repeat for all of the chicken slices.

Drizzle olive oil on top of the chicken and bake in the oven for 20 minutes.  And then turn around…

Chicken Parmesan 4

and see this mess and realize you only have 20 minutes to clean it up and sanitize it of salmonella. Work hard. I know you can do it!

Chicken Parmesan 7

After 20 minutes (and cleaning up), pour the tomato sauce over the chicken and top with mozzarella and parmesan cheeses. Place a sprig of rosemary on top if your heart (and tastebuds) so desire. Bake until the cheeses melt and become lightly brown (about 10 minutes).

(Oh, and that’s my eager-to-eat little brother in the kinda-blurred-upper-right-corner of the picture)

Enjoy with your favorite pasta or bread!


Chicken Parmesan

Prep Time: 50 minutes

Cook Time: 2 hours

Yield: Serves 6 (with leftovers) or 12

Chicken Parmesan

Crusty breaded chicken encompassed in tomato sauce and topped with melted cheeses! And the best part is, this chicken is baked, not fried! So you don't have to feel guilty about making it: just enough oil is used to grease the pan and keep the chicken moist! Enjoy!


    For the Tomato Sauce
  • 2 medium-small onions (or 1 large onion), chopped
  • 4 garlic cloves, minced
  • 2 carrots, peeled and sliced into quarter-moon slices
  • 1/2 a bell pepper (or a whole)
  • 1 celery stick
  • 28 oz canned crushed tomatoes
  • 28 oz fresh tomatoes (peeled and sliced)
  • 2 tbsp oil
  • 2 bay leaves
  • salt and pepper, to taste
  • 1 tbsp coriander
  • 1 tbsp basil
  • 1 tsp oregano
  • a dash of turmeric
  • pinch of sugar
  • For the Chicken
  • *2 1/2 lb skinless,boneless chicken breasts
  • 1 1/2 cups breadcrumbs
  • 2 sprigs rosemary, washed
  • 1 tbsp thyme
  • 1/2 cup grated parmesan cheese
  • 1 cup flour
  • 2 eggs
  • olive oil, for drizzling on chicken
  • salt and pepper, to taste
  • mozzarella cheese, grated or thinly sliced
  • grated parmesan cheese
  • spaghetti or bread, for serving with


    To make the Tomato Sauce...
  1. saute the vegetables on the oil for a few minutes.
  2. Add the bay leaves and saute for 10 minutes on medium heat.
  3. Add in the tomatoes, salt, pepper, coriander, basil, oregano, turmeric, and sugar. Cook on medium-low heat until the sauce has the consistency of spaghetti sauce (1-3 hours)
  4. To prepare the Chicken...
  5. Preheat the oven to 350F.
  6. In a bowl combine the breadcrumbs, 1 sprig of rosemary (remove the leaves from the stem, discard stem, and mince the leaves), thyme, and parmesan cheese.
  7. In another bowl lightly beat the eggs.
  8. In a third bowl combine the flour, salt, and pepper.
  9. Toss the chicken in the flour mixture; then dip into the eggs. Next, coat with the breadcrumb mixture before placing in a lightly greased pan. Repeat for all of the chicken slices.
  10. Drizzle olive oil over the chicken; bake at 350F for 20 minutes.
  11. Put it all together!
  12. When the chicken is baked, take it out of the oven and adjust the oven temperature to 500F.
  13. Pour the tomato sauce evenly all over the chicken. Top with the mozzarella and parmesan cheeses and add the second sprig of rosemary on top (optional).
  14. Bake until the cheeses melt and are lightly browned (10-15 minutes). Serve with pasta or bread.


*You can easily half the chicken if you're not feeding a crowd; just adjust the amount of breadcrumbs, eggs, and flour accordingly.

Recipe for chicken adapted from No Recipes

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole 6

I’ve been a very bad blogger; almost two weeks have gone by without a post. Shame. But today I have a recipe that will make up for those two weeks. It’s tasty, quick,and easy to make! It is…


In casserole form!

Don’t they look tasty?

Oh, and on a side note: yes, those are keys in the background of the above picture. Don’t ask.

Quinoa Enchilada Casserole

Ever since my sister made chicken enchiladas I’ve had a soft spot for these tasty filled rolls. What was stopping me from making them, though, was how time-consuming they are to make. I figured if I could only skip the fill-each-and-every enchilada step, I could make them more often.

And then one day I was browsing pinterest and I came upon this recipe (see, pinterest isn’t always a waste of time!) I glanced through the recipe and my hopes were confirmed: this recipe skipped the fill-each-and-every enchilada step! It wouldn’t take all afternoon to make them!

Quinoa Enchilada Casserole 2

And another bonus: this casserole has plenty of cheese. Can you ever have too much cheese? I don’t think so. That’s why you can add as much as you want to–if you have the patience to grate it

Quinoa Enchilada Casserole 4

Combine all of the ingredients (but only half the cheeses) in a large bowl.

Quinoa Enchilada Casserole 5

Then pour it all into a prepared baking dish and top with the rest of the cheese. Bake for 30 minutes, top with sour cream, and enjoy!

Quinoa Enchilada Casserole 7

Quinoa Enchilada Casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Serves 6

Quinoa Enchilada Casserole

This is for all of my fellow enchilada-lovers who just don't have the time to make classic enchiladas but still want the delicious dish for dinner!


  • 1 cup Harvest Grains Blend from Trader Joes or quinoa
  • 1 10-oz can mild enchilada sauce
  • 1 cup canned or frozen corn, rinsed and drained
  • 1 cup black beans, drained and rinsed
  • 1 tbsp chopped fresh cilantro leaves
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 avocado, peeled and diced
  • 1 tomato, washed and diced


  1. Cook the harvest blends or quinoa according to the package instructions. Set aside.
  2. Preheat the oven to 375F. Lightly oil a 9x13 baking dish.
  3. Combine the grains, enchilada sauce, corn, black beans, cilantro, cumin, and chili powder. Sesaon with salt and pepper to taste. Stir in half of the cheeses.
  4. Spread the mixture into the baking dish. Top with the remaining cheeses.
  5. Bake in the oven for 30 minutes.
  6. Afterwards,broil on high to brown the cheeses on top (if desired).
  7. Serve with the avocado and tomato.


Recipe adapted from Quinoa Enchilada Casserole

Vegetable Tagine

Vegetable Tagine 6 This vegetable tagine is the perfect summer dish! It’s loaded with fresh veggies (tomatoes, carrots,and onions, to name a few), spices like paprika and chili powder, and is topped with cilantro!

Vegetable Tagine 3 I’ve been using a lot more cilantro these days. It has a distinct smell and taste, which makes this dish all the more unique! Although parsley can be substituted for it, I recommend buying it instead because its flavor cannot be substituted for–trust me

Vegetable Tagine 2

These are the spices you’ll need: chili powder, ground cumin, and paprika. In the recipe I’ve stated the amounts I used, but you can definitely adjust the amount to taste

This dish is definitely on my summer-meal list! Not only is it easy to prepare, it’s also tasty and a fresh reminder of the goodness of summer foods!

Vegetable Tagine

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Vegetable Tagine


  • 3 tbsp olive oil
  • 2 onions, halved and sliced
  • 4 garlic cloves, chopped
  • a few slices fresh ginger, peeled and chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 4 small potatoes, peeled and thickly sliced
  • 2 carrots, peeled and thickly sliced
  • 2 1/2 cups water
  • 1 bunch of fresh cilantro, coarsely chopped
  • 4 tomatoes, sliced
  • 1 tbsp butter
  • salt and pepper
  • whole wheat couscous, to serve with


  1. Heat the oil in a pan; add the onions and cook over medium heat for 2-3 minutes, stirring frequently. Add the garlic, ginger, chili powder, ground cumin, and paprika. Cook for 1-2 minutes, stirring.
  2. Toss in the potatoes and carrots. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes (until the potatoes and carrots are tender but firm).
  3. Season with salt and pepper to taste.
  4. Add in the cilantro and cook for a minute.
  5. Preheat oven to 350F.
  6. Pour the mixture into a casserole dish. Arrange the sliced tomatoes on top and dot with the butter.
  7. Bake for about 30 minutes, or until the tomatoes are browned on top.
  8. Garnish with cilantro and serve hot with couscous.


Recipe adapted from Vegetable Tagine in the Cooking School Mediterranean cookbook

Chicken Stir-fry

Chicken Stir-fry 8 A few years ago my mom bought me a Chinese cookbook for Christmas and since then I’ve made many of the recipes in it. Among some of my favorite recipes are the stir-fry ones. And now I have come to a new level in my stir-fry-cooking life: no recipe, just me and my taste buds (it may sound a little risky at first, but trust me: this is delicious!)

Chicken Stir-fry 3 First I cut up my favorite veggies for stir-fry: a bell pepper, two carrots, and an onion.

Chicken Stir-fry 1 Then I opened up a can of water chestnuts. These are a must in an stir-fry! They add a nice crunch and a faint sweet taste to the dish.

Chicken Stir-fry 5 And now for the chicken: many recipes marinate the chicken in, mainly, soy sauce. That’s what I did until I tried it in teriyaki sauce–and I am not going back to the soy-sauce-marinating days.

Chicken Stir-fry 6 When all of the ingredients have been stir-fried for a few minutes, I added this stir-fry sauce. I’m starting wonder how anyone can stir-fry anything without teriyaki sauce and this stir-fry sauce!

Chicken Stir-fry 7 I made white rice with this stir-fry. First soak the rice in water for an hour or two (changing the water every 30 minutes or so). Then boil the water and cook he rice uncovered for about 10 minutes. Drain, rinse, and transfer to a serving dish.

Chicken Stir-fry 4 I topped it all off with sesame seeds (and then thought I should take an insanely close-up picture of it all)

Chicken Stir-fry

Prep Time: 1 hour, 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 35 minutes

Yield: Serves 4

Chicken Stir-fry


  • 1lb skinless,boneless chicken breasts, cubed
  • 1 tbsp sesame seed oil (or another oil)
  • 1 bell pepper, cut into strips
  • 2 carrots, cut into strips
  • 1 onion, cut into strips
  • 1 5oz can water chestnuts, diced
  • 2-3 tbsp Teriyaki sauce
  • 1-2 tbsp Island Soyaki sauce
  • 3-4 tbsp stir-fry sauce
  • cooked white rice
  • sesame seeds (optional)


  1. Marinate the chicken in the teriyaki and soyaki sauces for at least an hour.
  2. Heat the oil in a pan. Add in the chicken and stir-fry until the chicken is browned.
  3. Next, add in the bell pepper, carrots, onion, and water chestnuts. Stir-fry for a few minutes.
  4. Add in the stir-fry sauce and stir-fry for a couple of minutes.
  5. Serve with cooked white rice and sesame seeds (optional).

Sesame Peanut Noodles

Sesame Peanut Noodles 5
I’m not really  a peanut butter fan; I never quite understood the pb&j craze many people have (my older sister included). I love peanuts, just not peanut butter. It may sound crazy, but that’s just the way things are.

Sesame Peanut Noodles 7

Anyways, I was browsing Creme De La Crumb when I came upon a recipe entitled “Sesame Peanut Noodles.” The picture looked enticing and it wasn’t until I read over the ingredient list that I began having second thoughts over the recipe. Peanuts were not in the ingredient list–but peanut butter was. Pushing away pre-misconceptions I decided to try it away because I couldn’t get the recipe title out of my mind. Sesame Peanut Noodles. It just sounded inviting—for some strange reason unknown to mankind.

Sesame Peanut Noodles 1

This recipe makes for a super-quick dinner. The peanut sauce is quick to whip up: just peanut butter, water, soy sauce, sesame oil, and rice vinegar. The last two ingredients may seem a little ‘exotic’ but they add a lot to the flavor. I recommend using them instead of substituting for regular oil and vinegar.

Sesame Peanut Noodles 4 Then you thinly slice the green onions and carrots. Add the peanut sauce and veggies to the cooked noodles; stir well and serve warm, cold, hot, at room temperature, or any other temperature (if there is any other).

Sesame Peanut Noodles

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Serves 4

Sesame Peanut Noodles


  • 12 oz linguine or fettuccine noodles
  • 2 green onions, thinly sliced
  • 1 carrot, thinly sliced
  • 3 tbsp peanut butter
  • 2 tbsp water
  • 3 tsp soy sauce
  • 1/4 tsp sesame oil*
  • 1 tsp rice vinegar*
  • sesame seeds (optional)
  • peanuts (optional)


  1. Cook the noodles al dente according to the package instructions.Drain well and transfer to a large bowl.
  2. Whisk together the peanut butter, water, soy sauce, sesame oil, and rice vinegar in a small bowl. Add the sauce to the noodles and mix to combine. Then add in the carrots and green onions and mix together. Garnish with sesame seeds and peanuts (optional) and serve at any temperature.


Recipe adapted from Creme De La Crumb

*Regular oil and vinegar can be substituted for sesame oil and rice vinegar