RecipesMay 17, 2020

Quarantine cooking and more! An assortment of things I've been boiled, smashed, and stuck in a stew. This page is a work in progress as I try to figure out the easiest way to write recipes with recipe metadata needed for importing into apps.

Ricotta Pancakes

By , May 17, 2020

There's not a lot of consensus on how to make lemon ricotta pancakes. I decided to split the difference on the eggs from some popular recipes and use 3, and add a small amount of plain yoghurt.

Prep Time

  • Prep Time: 15 min
  • Cook time: 20 min (varies depending on how many you can cook at once)
  • Yield: 4-6 large pancakes

Ingredients

  • 1 cup dry pancake mix, store-bought or homemade (see below)
  • 3 eggs
  • 1 cup ricotta cheese
  • 1 lemon
  • 1/3 cup plain yoghurt

Instructions

  1. Slice the lemon, juice it, and zest the outside of the peel with a zester or cheese grater. You could probably use bottled lemon juice here if you don't have a fresh lemon.
  2. Mix everything in a big bowl until barely combined (no more flour lumps). The mixture will be pretty yellow because of all the eggs.
  3. Preheat a frying pan or griddle to medium-low heat. Add butter or oil if not using a non-stick pan.
  4. Scoop 1 ladleful at a time onto griddle over medium-low heat, cook 2-3 min and then flip and cook about 2 more min or until firm.
  5. Serving suggestions: top with lemon curd & berries or sauteed apples with whipped cream, chicken apple sausage on the side

Pecan & Coconut Pancakes

By , May 17, 2020

When I made this, I used coconut flakes and pecans left over from a plate of brownies.

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Yield: 4-6 large pancakes

Ingredients

  • 1 bowl pancake batter (about 4 cups)
  • 1/2 cup coconut flakes
  • 1/2 cup chopped pecans

Instructions

  1. Prepare pancake batter the normal way
  2. Add in coconuts and pecans. Mine were toasted from baking on top of a sheet of brownies, but that's probably not necessary.
  3. Make the pancakes.
  4. Enjoy with whatever you like on pancakes.

Blueberry Pancakes

By , May 17, 2020

In my opinion, the ability of a pancake to contain big, plump blueberries is one of the main reasons to make pancakes instead of waffles.

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Yield: 4-6 large pancakes

Ingredients

  • 1 bowl pancake batter (about 4 cups)
  • 1/2 cup coconut flakes
  • 1/2 cup chopped pecans

Instructions

  1. Prepare pancake batter the normal way
  2. Add in coconuts and pecans. Mine were toasted from baking on top of a sheet of brownies, but that's probably not necessary.
  3. Make the pancakes.
  4. Enjoy with whatever you like on pancakes.

Chocolate Chip Pancakes

By , May 17, 2020

The old standard.

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Yield: 4-6 large pancakes

Ingredients

  • 1 bowl pancake batter (about 4 cups)
  • 1 cup fresh or thawed blueberries

Instructions

  1. Prepare pancake batter the normal way
  2. Right after you ladle the pancake mix into the pan, evenly spread blueberries onto each pancake. They should sink into the middle of the batter. Flip once when ready.
  3. Enjoy with whatever you like on pancakes.

Pancake Mix From Scratch

By , May 17, 2020

Approximate recipe list for substituting store-bought dry pancake mix (like Bisquick, Aunt Jemima's, or Annie's) with from-scratch ingredients.

  • Prep Time: 2 min (for dry mix)
  • Cook Time: 20 min (depends on how many you can cook at once)
  • Yield: 4-6 large pancakes

Dry Ingredients

  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp baking powder

Wet Ingredients

In "fancy pancake" recipes, proportions may vary or be substituded for other ingredients. These are the standard ratios for what you'll need to add to the dry mix when you're ready to cook:

  • 3/4 cup milk
  • 1 egg
  • 1 tbsp oil (vegetable/olive)

Instructions

  1. Whisk together dry and wet ingredients in a bowl
  2. Preheat a frying pan or griddle to medium-low heat. Add butter or oil if not using a non-stick pan (and maybe even if you are, if you want).
  3. Scoop 1 ladleful (or 1 spoonful for silver-dollar pancakes) at a time onto griddle over medium-low heat, cook 1-2 min and then flip and cook 1 more min or until firm. Both sides should be evenly light brown. You should try to flip the pancakes just as the bottom firms up all the way to the edge and the pancake has enough structural integrity for a hearty flip.
  4. As you cook the pancakes, keep the ones you already made on a prewarmed, covered plate so they don't get cold.

Pancake Sauce

By , May 17, 2020

A berry sauce for pancakes and waffles. You don't need the alcohol, but it gives it a little kick.

  • Prep Time: 2 min
  • Cook Time: 5 min
  • Yield: Enough for 1 platter of pancakes

Ingredients

  • 1/2 to 1 cup blueberries or mixed berries
  • 2 tbsp maple syrup
  • 1-2 tbsp butter
  • 1-2 tbsp whiskey

Instructions

  1. Warm berries in a saucepan on the stovetop or in the microwave (about 60 seconds).
  2. Add in syrup and butter and continue to heat until bubbling and the berries are starting to distintegrate (a few mins on the stove 60-90s in the microwave)
  3. Stir in whiskey (if desired) and cook a bit more.
  4. Serve over pancakes and waffles with some whipped cream.

Soda Bread

By , May 17, 2020

Soda bread is a super easy bread to make because it doesn't need all day to rise and uses baking soda (sodium bicarbonate) instead of yeast. It's sort of like a big biscuit and goes well with butter and jam or cheese.

I followed this recipe from the Irish Times:Easy soda bread for the ultimate cheese on toast, but since I didn't have buttermilk, I used the suggestions from this recipe and added a different source of acid instead (they used lemon, I used apple cider vinegar): Vegan Irish Soda Bread. Both recipes called for a bit bigger loaf than I made; I downsized from about 4 cups of flour to 3.

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Yield: 1 loaf

Ingredients

  • 3 cups all-purpose flour
  • 1 1/4 cup buttermilk (regular or plant-based milk works if you add an acid, like below)
  • 1 tbsp apple cider vinegar or lemon juice (if not using buttermilk)
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 390F (recipes suggest temperatures from 450F to 350F).
  2. If not using buttermilk: Mix apple cider vinegar and milk in a small bowl and set aside.
  3. Add in dry ingredients in a bowl and mix together. Make a hole/crater in the center.
  4. Pour buttermilk into crater. Following the advice of the vegan recipe: "On a lightly floured surface, gently knead just until the dough comes together, 10 or 12 turns. Do not overwork or you’ll end up with a tough mess! Shape into a disc about 1.5 inches in height.""
  5. Bake for 45 min on a lightly greased baking sheet (I used a pizza stone, but it stuck a little bit. Would probably go with the baking sheet.)
  6. Remove from oven and let cool a bit before digging in. Should keep for 3-4 days if stored in an airtight container.

Nadiyah's Banana Tarte Tatin with Pecans

By , May 17, 2020

I baked the banana tarte tatin from Nadiyah's Time to Eat on Netflix/BBC2. The only changes I made were changing the hazelnuts to pecans, and using about half as much sugar.

Recipe: Banana Tarte Tatin on BBC Food

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Yield: 1 pan

Instructions

Follow the instructions on the BBC site. I'd suggest watching the video as well. The hardest part is caramelizing the sugar. You don't want to overstir it or it will recrystallize, but don't let it burn. If anything, under cook it since it's going to bake in the pan anyways.

Pumpkin Brownies

By , May 21, 2020

This recipe uses brownie mix, but you can make it all from scratch following this more involved recipe: Pumpkin Brownies on AllRecipes. I didn't try it, but might be a good idea to add 1-3 tbsp olive oil to the ingredients below, as it can break down the eggs and possibly soften up the brownies. The brownies turned out fine without, though.

Goes well with Pumpkin Granola and ice cream or whipped cream.

  • Prep Time: 10 min
  • Cook Time: 35 min
  • Yield: 1 pan (about 12 brownies)

Ingredients

Instructions

  1. Preheat oven to 350F.
  2. Gently combine brownie mix and 2 eggs in a large bowl, then stir in the 1/2 can of pumpkin puree (you can also layer it in the pan later). Add a sprinkle of pumpkin pie spice (not too much, the cinnamon can be overbearing).
  3. Lightly grease a medium (8"x11") baking pan. Be sure to get the corners and walls so the brownie's don't stick.
  4. Pour in brownie batter.
  5. Bake for 35 min.
  6. Remove from oven and let cool a bit before digging in. Store covered.

Pumpkin Granola

By , May 21, 2020

This is a slurry of pumpkin puree and granola, baked in a pan. Good as a topping or filling, or a breakfast/snack.

Use the other half of the can to make Pumpkin Brownies. You can bake them at the same time.

  • Prep Time: 5 min
  • Cook Time: 35 min
  • Yield: 1 pan (about 6 servings)

Ingredients

Instructions

  1. Preheat oven to 350F.
  2. Mix 1/2 can pumpkin puree with 1 tbsp brown sugar and 1 cup granola.
  3. Lightly grease a small (5"x8") baking pan. Be sure to get the corners and walls so the granola doesn't stick. I used coconut oil, but anything (butter) should work.
  4. Pour in granola mix.
  5. Bake for 35 min.
  6. Serve with whipped cream, yoghurt, etc.

Banana/Sweet Potato/Pecan Bread

By , June 10, 2020

Based on this recipe: Best Banana Bread

Substitute 1 banana (use 3 instead of 4) with about 1/3 cup cooked + mashed sweet potato insides. Add some chopped roasted pecans to the mix, and sprinkle some more on top.

I baked it more than an hour since it was in one big loaf pan instead of the standard banana bread size (small) tins.

  • Prep Time: 20 min
  • Cook Time: 1h 15min
  • Yield: 1 loaf (about 10 servings)

Ingredients

  • 3 soft bananas with lots of brown spots
  • 1/3 cup sweet potato, cooked and mashed
  • 1/3 cup melted butter
  • 2/3 cups white sugar
  • 2 tbsp turbinado or brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tsp baking soda
  • 1 pinch salt
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 1/2 cup all-purpose flour
  • 1/4 cup roast pecans, chopped

Instructions

  1. Preheat oven to 350F.
  2. Melt butter in a pan. When it starts to turn brown, remove from heat and let cool while you do the next steps.
  3. Mash together 3 bananas and 1/3 cup sweet potato in a mixing bowl. I used about half of a baked sweet potato: bake at 400F for 1 hour with slashes cut across the top, then scoop out insides.
  4. Add butter, 1 egg, spices, and 1 tsp baking soda to the bowl
  5. Mix in 2/3 cup sugar, then 1 1/2 cup flour to the bowl
  6. Mix in 1/3 cup chopped pecans
  7. Lightly grease 2 small baking pans, or 1 larger one
  8. Pour in banana bread mix.
  9. Sprinkle 2 tbsp brown sugar and more chopped pecans on top.
  10. Bake for 1 hour if using small pans or 1:15 if using a single pan. A toothpick poked into the loaf should come out clean.
  11. Remove from oven and let cool in the pan for about 15 min before dumping it out onto a rack. Let it cool before serving.

Burger Buns with Sweet Potato

By , June 10, 2020

I tried to combine these two recipes: Brown Butter Sweet Potato Buttermilk Rolls , 40 minute super soft hamburger buns . It worked OK!

  • Prep Time: 1hr
  • Cook Time: 15min
  • Yield: 4 large buns or 6 medium buns

Ingredients

  • 3 cups flour
  • 1/4 oz (1 packet) instant dry yeast
  • 1/3 to 1/2 cup sweet potato, cooked and mashed
  • 2 tbsp white sugar
  • 1/4 cup buttermilk, or substitute (dairy or non-dairy milk + 1 tsp apple cider vinegar or lemon juice)
  • 1/3 cup water, warm
  • 1/4 cup butter, softened
  • 2 tbsp coconut oil
  • 1 egg, lightly beaten
  • 1 egg yolk, beaten, for egg wash (optional)
  • 1 tsp salt

Instructions

  1. Preheat oven to 400F.
  2. Combine warm water and buttermilk (or substitute) in a bowl. Add 1/4 oz yeast packet and mix until dissolved. Let sit 5 min.
  3. Stir together all remaining ingredients, and the yeast mixture, in a mixing bowl.
  4. Dust a kneading surface with flour, remove dough, and knead for 10 minutes. It was extremely sticky and I lost a fair amount of it.
  5. Shape the dough into a ball (as best you can, it's sticky) and place in a lightly-greased bowl. Cover with a cloth and let sit for 45 min to an hour in a warm place.
  6. Prepare a baking sheet. If it is not non-stick, add grease or parchment paper.
  7. After dough rises to about double in size, punch down the dough and then divide into 4-6 equal pieces. Shape them into balls and place on baking sheet.
  8. Optional: egg wash the dough balls, or add a little melted butter on top
  9. Bake for 14-18 min at 400F.
  10. Remove from oven, let cool.

Stuffed Pasta Shells with Veggies

By , May 17, 2020

If you get a box of large pasta shells, it probably has a recipe like this on it. However, they usually are pretty heavy on the cheese and don't have vegetables. This one is a bit healthier.

I've made this a few times. It's great for leftover lunches.

Overview: cook pasta shells in water, steam or microwave vegetables, combine veggies with cheese, stuff the shells, cover with pasta sauce, and bake

Prep Time

  • Prep Time: 20 min
  • Cook time: 1h
  • Yield: 4-6 large pancakes

Ingredients

  • 1/2 box of large shell pasta (about 10oz dry)
  • 1-2 cups ricotta
  • 0-1/2 cup grated cheese, your preference
  • 1 or 2 italian sausages, cooked and chopped (optional)
  • 1 cups frozen vegetables (spinach or peas and carrots work well)
  • 24oz (1 jar) tomato pasta sauce (any kind, like marinara)

Instructions

  1. Preheat the oven to 375F.
  2. Cook the shells in water as directed on box, about 15 min including boiling the water.

    While cooking shells, steam or microwave 1 cup or so of frozen vegetables like a pea/carrot medley or spinach for 1-2 min.

  3. Drain the shells and place open-side up in a medium-size baking pan. I used a ceramic pan about 8x12in. You want a bige enough pan that the shells don't overlap and can be covered by the sauce.
  4. Mix ricotta, vegetables, and precooked sausage pieces (optional) together thoroughly. Use a spoon to stuff the shells with the mixture.
  5. Pour tomato sauce over the shells, making sure no edges are exposed (any pasta sticking out will be more dried out and chewy instead of soft and moist).
  6. Cover the pan with foil.
  7. Place the pan in the oven and bake at 375F for 45 min to 1 hour.

Soba Curry

By , May 17, 2020

Soba noodles are a great hearty noodle that goes well with lots of toppings.

The curry can be cooked and stored separately so you can mix it with other things later, like rice or ramen noodles. If you do that you can reduce the amount of soba to just what you plan to eat in one sitting.

Prep Time

  • Prep Time: 5 min
  • Cook time: 15 min
  • Yield: 2-3 servings of noodles

Ingredients

  • 10oz (1/2 package) buckwheat soba noodles
  • 1 packet golden curry cubes, or 3-4 tbsp curry powder and 1 tbsp sugar
  • 0-1/2 cup grated cheese, your preference
  • 1 lb meat or tofu
  • 1 onion, chopped in 1" pieces
  • 1 cup carrots, chopped in 1" pieces
  • 2 large potatoes, chopped in 1" pieces
  • 2 cups water
  • 1-2 tbsp oil

Instructions

  1. Cook the soba noodles according to the directions on the package (it's a bit more involved than normal noodles, you have to add cold water and bring the water to a boil again).
  2. If you have golden curry cubes, follow the instructions on the packet, which are basically:

    Prepare curry by first sauteeing meat in a deep pan until browned, then adding chopped onion, carrots, and potatoes and cooking for 5 min.

    Add water to pan and simmer for 15-20 mins.

    Add curry powder or cubes and cook for about 5 min. Golden curry cubes will thicken up the sauce, but plain curry powder may need some added starch (using grainy potatoes can help, or adding a bit of cornstarch).

  3. Distribute soba noodles into serving bowls, storing some for later in an covered container.
  4. Pour curry over noodles and eat!
  5. Divide leftover curry into containers and place in fridge.

Cold Soba Tuna Lunch

By , May 17, 2020

If you have a bowl of chilled leftover soba noodles, mix in a can of tuna and 1 tbsp of mayo. That's it. That's the recipe.

Prep Time

  • Prep Time: 3 min
  • Cook time: 0 min
  • Yield: 1 servings

Ingredients

  • 1 bowl cold soba noodles
  • 1 can of tuna
  • 1 tbsp mayonaise

Instructions

  1. Mix one can of tuna and 1 tbsp of mayonaise with a bowl of cold soba noodles.

Poor Man's Lobster Mac

By , May 17, 2020

OK, this doesn't actually contain lobster at all! It uses monkfish, which is a sweet white fish that tastes a lot like lobster.

Prep Time

  • Prep Time: 15 min
  • Cook time: 10 min
  • Yield: 2-3 servings

Ingredients

  • 1 box macaroni and cheese
  • 1 or 2 ready-to-cook monkfish filets

Instructions

  1. Prepare mac and cheese any way you like, but when you drain the pasta, leave a little water behind because you will want to keep cooking once the fish is added. If you're doing a "fancy" baked macaroni method, you'd probably want to add the fish about 10 min from the end.
  2. Cook monkfish until flaky. You can pan-fry it or bake it at around 375F for 15min. You may want to add breadcrumbs, like this Mock Lobster recipe.

    Note: frozen monkfish from a supermarket should be "ready-to-cook", but if you get it from a fishmarket you may need to remove a membrane from the meat before cooking.

  3. Chop fish into chunks and gently mix into pasta while it's still hot in the pan. Continue cooking combination on the stovetop or oven for about 5 min. You could also transfer to ramekins and bake for 10-15 min with an additional layer of cheese and breadcrumbs.
  4. Remove from heat and serve in bowls.
  5. This doesn't keep well, so eat it all immediately.

Fancied-Up Instant Mac and Cheese

By , May 17, 2020

A few little twists you can do with box mac and cheese to make it a little, shall we say, fancy.

Prep Time

  • Prep Time: 2 min
  • Cook time: 15 min
  • Yield: 1-3 servings

Ingredients

  • 1 box macaroni and cheese
  • 1/4 cup greek yoghurt
  • 1 egg
  • 1/4 cup fresh grated cheese (optional)
  • 1 tbsp garlic salt or minced garlic
  • 1 tsp ground black pepper or to taste
  • 1 sliced spicy sausage, like a hot link or andouille sausage (optional)

Instructions

  1. Boil macaroni pasta in a saucepan as long as instructed on the box. Pour out water, but leave a bit of water behind so pasta remains wet for more cooking. Turn the pan to low heat.
  2. Crack egg into pasta while it is still wet and pan is hot. Stir thoroughly.
  3. Add 1/4 cup greek yoghurt to the pan, instead of butter and milk. Add cheese packet, or substitute/supplement with fresh cheese. Add garlic, salt, and pepper.
  4. If adding meat, chop the sausage into 1/2" pieces and mix into pan.
  5. Cook for 2-3 min over med-low heat to cook the egg, stirring often.

Peanut Butter Noodles

By , May 17, 2020

Someone mentioned that "peanut butter noodles" are a great hiking food. I've been using this often during shelter-in-place because I have a lot of peanut butter around. It's kind of like Pad Thai.

Prep Time

  • Prep Time: 2 min
  • Cook time: 15 min
  • Yield: 2 servings

Ingredients

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tsp fish sauce
  • 1 tsp garlic, fresh chopped or powder
  • 1 tbsp or less brown sugar
  • 2 servings of noodles, already cooked
  • Mix-ins, like meat or stir-fry vegetables

Instructions

  1. Cook 2-3 servings of noodles according to directions. Udon, soba, or rice noodles work well.
  2. Warm up a small pan to med-low heat (3 min or so).
  3. Drop peanut butter in the pan and wait for it to melt a bit, then spread it around.
  4. Add remaining ingredients and mix with a wooden spoon or nonstick spatula. When combined, cook for 1 min.
  5. Throw noodles into pan and combine with any mix-ins, then serve.

Instant Pot Mashed Potatoes

By , May 17, 2020

Using a pressure cooker makes cooking mashed potatoes a bit easier and faster.

  • Prep Time: 5 min
  • Cook Time: 30 min
  • Yield: 8 servings

Ingredients

  • 5-8 Yukon Gold potatoes
  • 1/4 cup butter
  • 1/2 package (1/2 cup) cream cheese
  • 4 cloves garlic, finely chopped
  • 1-2 cups water for instant pot

Instructions

  1. Take cream cheese from fridge and allow it warm up
  2. Chop potatoes into quarters (approximately), resulting in 1" cubes
  3. Add water and potatoes to instant pot pressure cooker. Use fewer potatoes if you have a smaller cooker.
  4. Set pressure to high and pressure timer to 10 mins (this should give you about 10 min extra time while it warms up).
  5. Melt butter in a pan and add finely-chopped chop garlic. Cook for 1-2 min.
  6. Once potatoes are cooked, slide the quick-release pressure valve to the vent position, wait for pressure valve to be released, then open pot and transfer to a large mixing bowl with a slotted spoon. Use a large spoon or smasher to mash the potatoes until large chunks are squished.
  7. Pour in butter and garlic, and add cream cheese. Mix into potatoes.
  8. Serve immediately or transfer to containers and let them cool in fridge before covering.

Instant Pot Jambalaya with Andouille Sausage and Catfish

By , May 24, 2020

I followed this recipe, Instant Pot Jambalaya, with a few modifications.

  • I swapped the shrimp out for 1 catfish filet, which I sauteed for about 4 min per side in the oil from the sausage, and then set aside before adding the onions. You could also use a lot of other things: chicken, shrimp, salmon, textured vegetable protein, tempeh...
  • Used brown rice instead of white rice, and cooked it a bit longer by turning the sautee setting back on for 5 min after releasing the pressure and adding the sausage and fish.
  • Added about 1 tsp Tuti's All Purpose Seasoning from Aloha Spice Co. in Hawaii.

Prep Time

  • Prep Time: 15 min
  • Cook time: 25 min
  • Yield: 6 servings

Vegetarian Wet Burrito

By , Jul 2, 2020

"Wet" (sauce-covered) burritos with Beyond Meat vegetarian filling.

Prep Time

  • Prep Time: 25 min
  • Cook time: 15 min
  • Yield: 4 servings

Ingredients

  • 6 mini bell peppers (about 1 cup chopped)
  • 4 green onions (about 3/4 cup chopped)
  • 1/2 lb Beyond Burger
  • 1 tbsp coconut oil (for pan)
  • 1 cup cooked rice
  • 1/2 cup grated cheese (or more to taste)
  • 1 can (10oz) green enchilada sauce
  • 4 to 6 flour tortillas

Instructions

  1. Before doing anything else, cook rice.
  2. Chop green onions and bell peppers into small pieces. Lightly sautee in a large pan for 3-5 min, until slightly brown.
  3. Add 1/2 lb Beyond Burger to the pan with the onions and peppers. As it cooks, break into small pieces with a spoon. Cook for 3 more min until pieces are browned.
  4. Preheat oven to 425F.
  5. Spoon rice, filling, and some cheese onto tortillas. Roll up and place in a baking dish. Pour green enchilada sauce over burritos. Sprinkle cheese on top.
  6. Bake at 425F for 12-15min or until cheese is bubbling.
  7. Serve burritos topped with sour cream, guacamole, etc.

Smoked Salmon Dip

By , May 17, 2020

This dip goes well with whole grain crackers or veggie sticks, and is good for parties and potlucks

Prep Time

  • Prep Time: 5 min
  • Cook time: 0 min
  • Yield: 1-3 servings

Ingredients

  • 1 smoked salmon filet
  • 1/4-1/2 cup cream cheese (roughly 1:2 cheese:salmon ratio)
  • 1 tsp dill
  • 2 tsp chives
  • 1/2 tsp black pepper

Instructions

  1. Combine ingredients in a bowl with a fork.
  2. Serve with crackers or vegetables like carrots and celery. Goes well with Scandivian hors d'oeuvre like pickles and cold potato salad. Transfer to an airtight container and refrigerate if you want to save it for later.

Sweet Dessert Quesadillas

By , May 17, 2020

A dessert quesadilla, for a sweet snack. You don't have to fry it, but you can.

Prep Time

  • Prep Time: 5 min
  • Cook time: 3 min
  • Yield: 1 servings

Ingredients

  • 1 tortilla
  • 1 tbsp cream cheese
  • 1 tbsp jam
  • 1/2 tsp sriracha sauce
  • 1/2 tsp honey

Instructions

  1. Preheat a skillet and add a small amount of butter or oil.
  2. Spread the condiments on one side of a tortilla and fold in half. (Folding instead of using 2 tortillas fold makes one side less messy for eating whole; make 2 if you want a full circle.)
  3. Cook the quesadilla in the hot oil, about 1 min per side.

Raktajino

By , May 21, 2020

A hot cup of raktajino is the drink of choice for the crew of Deep Space 9. It's described as "Klingon coffee" but there's no offical Star Trek recipe for it. This one is as good as any!

I normally brew an espresso-style shot with an Aeropress, and then add hot water (Americano style).

Prep Time

  • Prep Time: 5 min
  • Cook time: 5 min
  • Yield: 1-3 servings

Ingredients

  • 1 cup freshly brewed coffee
  • 1/4 tsp turmeric (to taste)
  • a dash of ground black pepper
  • spices (optional) paprika, cayenne pepper, nutmeg, cinnamon (optional)
  • 1 tbsp milk (plant-based works)
  • 1/2 tsp to 1 tbsp fat (unsalted butter, ghee, or coconut oil) (optional)
  • 1 tbsp collagen protein powder (optional)

Instructions

  1. Brew fresh coffee however you like it, but grind a small amount of black pepper into the grounds before brewing.
  2. In a prewarmed mug, add spices. You can experiment: a shake of turmeric, a tiny spec of cayenne pepper, a little cinnamon, a little nutmeg, a dash of smoked paprika.
  3. Add in 1 tbsp milk, and optionally up to 1 tbsp healthy fat and collagen powder for "bulletproof" style coffee.
  4. Pour coffee or espresso shot into mug. Add hot water if using espresso.
  5. Mix with a spoon or hand frother until milk is foamy.

Wingerale

By , May 21, 2020

Like a mimosa.

Prep Time

  • Prep Time: 1 min
  • Cook time: 0 min
  • Yield: 1 servings

Ingredients

  • 1/2 cup white wine or rosé
  • 1/2 cup gingerale
  • 1/4 cup orange juice (optional)

Instructions

  1. Combine wine and gingerale.
  2. Drank.