Tag Archives: recipes

Water Melon Cooler

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Are you ready to shake up your summer with a refreshing twist? I love summer because of the abundance of fruits and vegetables that come with living in California. Imagine the perfect blend of juicy watermelon, zesty citrus, and hydrating coconut water in a harmonious symphony of flavors. That’s right, we’re talking about the ultimate thirst-quencher – the Watermelon Cooler! Whether lounging by the pool or having a backyard BBQ, this exciting concoction will add fun and brilliant color to any gathering. I love this drink’s refreshing, incredible taste; we make it when the fruits are abundant every summer.

Ingredients: –
1 large or 3 cups watermelon
2 Lemons or limes
2 cups of Coconut water
Ice

Equipment:

  • Blender

Instructions:

  1. Cut the Watermelon into chunks and remove any seeds.
  2. Squeeze the juice of lemons or limes.
  3. combine the watermelon chunks, lemon/lime juice, coconut water, and ice in a blender.
  4. Blend until smooth and well combined.
  5. Serve the watermelon cooler in glasses with some ice cubes and fresh watermelon for decoration if desired.

Enjoy your summer!

Bella H.

How to Make Hakka Style Stir Fry

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Image from https://www.seriouseats.com/hakka-style-stir-fry-with-pork-belly-and-squid-recipe

Also called “Hakka Stirfry,” Hakka Style Stir Fry is a popular dish in Taiwan. Originating from the Hakka people, a subgroup of the Han Chinese from Central China, this dish is salty, fragrant, and greasy, blending delicious umami flavors. Today, around 15-20% of the Taiwanese population has some kind of Hakka blood. This recipe makes 6 servings.

Ingredients:

8 ounces of dried cuttlefish
8 ounces pork belly
8 ounces of Taiwanese celery (1.5 inch long strips)
8 ounces of green onion (white parts, 1.5 inch strips)
4 pieces of marinated pressed bean curd (1.5 inch strips)
1 red chili pepper (de-seeded, thin strips)
2 cups of warm water
3 cups of cold water
1 tablespoon of cooking oil
Seasoning:
2 tablespoons of soy sauce
5 tablespoons of rice wine
½ teaspoon of white pepper
½ teaspoon of salt
soy sauce rice wine white pepper salt

Preparation:

  1. Soak cuttlefish in 2 cups of warm water for 1 hour, remove the outer skin, clean and cut into long strips (1½ inch x ½ inch). Set aside.
  2. Boil cold water in pot on medium heat, add pork in boiling water for 2 minutes before turning off the heat. When the liquid is cool, remove pork and rub with 1 teaspoon of salt, let it marinate for 30 min. Remove pork skin and discard, cut remainder of pork belly into the same size strips as cuttlefish.
  3. In a heated frying pan or wok, add fattier pork strips first, brown until fat is drained, add the rest of the pork strips, stir until all meat is browned, remove meat from pan and set aside.
  4. Stir fry bean curd in the same pan until slightly brown, remove bean curd and set aside.
  5. Add cuttlefish in the pan, stir fry on medium low heat for a few minutes, drizzle 3 tablespoons of wine slowly around the edge of the pan, and continue stirring until fragrant.
  6. In a clean hot pan, add 1 teaspoon of oil, add cuttlefish, and stir on high heat, add soy sauce, turn heat to medium, add green onions, stir for a few seconds, add celery, chili pepper, pressed bean curd and pork, mix thoroughly. Add ½ teaspoon salt and 2 tablespoons of wine, stir until wine is absorbed. Sprinkle with white pepper.

Preparing this dish shouldn’t take more than an hour, and is suitable for everyday meals, or in larger portions, even for special occasions.

How to Bake Buttermilk Biscuits

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Image from https://www.bakingbeauty.net/buttermilk-biscuits/

Well, this recipe was introduced to me by one of my teachers, but I removed a couple of ingredients from that list for simplicity and tweaked the directions a bit to help with efficiency. I’ve fallen in love with these biscuits, and baking has slowly started to become a hobby of mine as a result. This recipe only requires six simple ingredients and is overall a perfect recipe for amateur bakers.

Yields: 8-12 biscuits depending on size

Ingredients:

  • 2 cups (260 grams) Flour, plus more for shaping/kneading the biscuits
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt (if using regular butter that contains salt, only use 1/2 teaspoon of salt)
  • 5 Tablespoons (2.5 ounces) cold no-salt butter cut into chunks
  • 3/4 cup + 2 Tablespoons of Buttermilk or Yogurt (If you don’t have Buttermilk or Yogurt, you can use regular milk, add 1 Tablespoon of white vinegar or lemon juice to one cup of milk, let stand for 5 minutes. Or add 1 & 3/4 teaspoons of cream of tartar to one cup of milk.)

Do Ahead: Cut the 5 Tablespoons of butter into small chunks (about 10-15) and place in a small plate/bowl in the refrigerator. When you are ready to make your biscuits, the cold butter will work better in this recipe.

Directions:

  1. Heat the oven/air fryer to 450 degrees F
  2. Mix the flour, baking powder, and baking soda together in a large bowl.
  3. Add the cold butter and press it into the flour mixture until well combined.
  4. Add the buttermilk and stir just until the mixture until the mixture is well combined.
  5. Spread some flour on your work surface and turn the dough out onto the flour
  6. Knead the dough a few times. Add flour to hands if dough is sticky.
  7. Press the dough into 3/4 inch thickness and cut into biscuit rounds. You can use a glass or can to do this.
  8. Put the biscuits on an ungreased baking sheet.
  9. Bake for 8 to 10 minutes or until golden brown.

These buttermilk biscuits are great with butter and/or honey and are also an amazing way to involve carbs and fiber in your diet!

Enjoy!

-Jenna G.

No-bake banana coconut truffles

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When I went to Argentina (a country in South America) to visit relatives my cousin brought these truffles and shared the recipe. I have eaten them ever since! They are easy to prepare, full of protein, and overall delicious! As well as a perfect school snack, these truffles do not melt and require few ingredients! I hope you enjoy these yummy treats as much as I did! 😋

Ingredients:

2 mashed bananas

1/2 cup peanut butter

3 tblsp cocoa powder

1-11/2 cups shredded coconut + 1/2 cup shredded coconut for coating

1/2 cup chopped walnuts

1 tblsp chia seeds

3 tblsp honey (optional)

Instructions:

  1. Mix all ingredients into a bowl. If your mixture has too much banana add more coconut to even it out.
  2. Let the bowl chill in the fridge for about 1 hour.
  3. Once the mixture is ready, place the extra shredded coconut onto a small plate.
  4. Scoop mixture with your hands and form small balls. Roll them in the coconut until they are fully covered. Repeat rolling them in coconut until all the mixture is gone.
  5. Leave refrigerated until eaten.

If you are allergic to peanut butter, try using almond butter or any other nut butter. The honey is optional, and the walnuts are recommended. One of my favorite ways to eat these truffles are with smoothies. I also like to eat them as deserts after meals. This helps promote healthier eating habits.

I hope you enjoy the truffles!

What did you think of this recipe? Leave your comments below!

Easy School Meal Prep Ideas

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Sometimes, it can be difficult to find a food that is quick to make and delicious to make for your lunch, and sometimes, you don’t have lots of ingredients at home. In this article, I will be sharing three quick meal prep ideas that do not require dozens of ingredients.

  1. Pasta Salad

Pasta salad is a quick meal that is delicious anytime. It will take about thirty minutes to prepare this meal, and it will make two servings. In order to make this pasta salad, you must have:

  1. Penne Pasta
  2. Black Olives(canned)
  3. Salami
  4. Pesto
  5. Rice Vinegar
  6. Olive Oil
  7. Dried Dill(optional)
  8. Flaky Salt(optional)

The Recipe

  1. Boil 1 cup of Penne pasta in a pot, according to the directions on the box.
  2. Drain the pasta and pour into a bowl.
  3. Add olives to the container and chopped salami to your preference.
  4. Add a small amount of pesto into the container and mix all of the ingredients.
  5. In a separate, smaller container, add 2 tbs. of olive oil and 1 1/2 tbs. of rice vinegar and add a pinch of salt.
  6. Pour the dressing onto the salad depending on your preference and mix all of the ingredients together.
  7. Distribute the pasta salad into two containers.

2. Turkey Pinwheels

Turkey Pinwheels can be a delectable food anytime. Whether you are craving an after school snack or looking for a quick lunch idea, turkey pinwheels are a great idea! It will take about 15 minutes to make this recipe, and it will provide 1 serving.

  1. Turkey
  2. Lettuce
  3. Havarti Cheese Slices
  4. Tortillas or Pita
  5. Mayo

The Recipe

  1. Lay out your tortilla/pita on a plate, and cover the tortilla with three slices of turkey.
  2. Place a slice of cheese on your tortilla.
  3. Place a few pieces of lettuce on top of all of the ingredients.
  4. Drizzle a light layer of mayo on top of your tortilla.
  5. Roll your tortilla up tightly.
  6. Cut your roll into small pinwheels.

3. Barbecue Chicken Sliders

Are you ever unsure what to pack for your lunch when all that’s in your fridge is some leftovers from last night. Worry no longer, for this recipe is quick and easy using ingredients that you probably have. It will take about 15-20 minutes to prep this meal, depending on how many sliders you make.

  1. Hawaiian Rolls
  2. Leftover chicken
  3. Barbecue Sauce
  4. Coleslaw(optional)

The Recipe

  1. Wash your coleslaw.
  2. Put your leftover chicken in a container, and toss it with barbecue sauce.
  3. Place the barbecue chicken and coleslaw on a Hawaiian bun, and place another on top.
  4. Repeat to create as many sliders as you like.

I have created this posting in the hopes that it will be useful to everyone reading this. I truly hope that these recipes prove useful (and delicious) to you throughout this school year, and that they can make your morning routine a bit easier!

Chia pudding

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A new non egg, non cereal breakfast and possibly even dessert I have fallen in love with is the three ingredient chia seed pudding. 

Image from https://feelgoodfoodie.net/recipe/3-ingredient-chia-pudding/

-2 tbs chia seeds

-¾ cup (or less) of any milk of your choosing

-sweetener (honey, sugar, jam)

You mix those three ingredients together thoroughly, letting the chia fully be soaked into the milk and the sweetener to dissolve and give the pudding the flavor you desire.

First you add the chia seeds, then milk, lastly the sweetener and refrigerate for 2 hours or overnight.

If you would like you can top it with fruits, granola, coconut, honey, jam or anything.

I personally have this pudding as a dessert or when I need a very quick breakfast. I usually add date syrup, blueberries, and crushed almonds to add a sweetness and enhance the flavor.

I have has this pudding countless amounts of time in a little over two months and truly is the best pudding ever. This inspiration came from Erewhon’s chia pudding but not as many ingredients and certain flavors. After a few times of making it, I noticed it was made before.

This pudding is no Erewhon, but it is seriously delicious.

Hope you try and enjoy this wonderful pudding.

Making Waffle cones Without A Waffle Maker Recipe

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Most households don’t own a waffle cone iron. However, most have a innate craving for a hot waffle cone topped with scoops of creamy ice cream. That crunch with the soft bite of the ice cream is just something that I would want everyday.

Recipe:

Duration: 1 hour

Ingredients:

  • All purpose flour or wheat flour (125 grams)
  • Salt, however sea salt is preferred over table salt (A pinch)
  • Cane sugar (25 grams-40 grams)
  • Brown sugar (optional) (5-20 grams)
  • 2 eggs
  • Butter (unsalted) (30 grams)
  • Vanilla extract ( 2 teaspoon)
  • Whole Milk (60 grams)
  • Heavy Whipping Cream (20 grams)

Instructions:

Set 30 grams of butter into a pan and begin melting it on medium heat. You want to keep it in the pan until it becomes brown butter. This is when the butter becomes more fragrant and helps enhance the flavor.

Wile the butter is simmering, measure out all of your other ingredients. The two sugars should be combined nicely with the salt and vanilla extract. Add one egg yolk into that sugar mixture and combine it well. Add all of your heavy whipping cream into the bowl and mix well. After that set that aside and check on your butter.

After seeing that your brown butter has been simmering and burning out all of its water content, add an ice cube to the pot and take it off the heat. Set it aside after straining it into a bowl.

Add one third of your flour into the sugar and cream mixture with a folding technique. After getting all of the clumps out, slowly add your milk in while mixing. Repeat until all of your ingredients have been well combined.

Take your brown butter and slowly incorporate that into your mixture. The consistency should be liquid but be able to still hold a little bit of its shape. One way to test this is to take a spoonful and draw a figure eight in your bowl. The batter should be smooth and without clumps.

Grease up a frying pan with just the tiniest bit of butter or using a non stick pan is fine. Set the heat to high for 45 seconds before bringing it down to medium. Once that is done, take one fourth cup of your batter and pour it into your pan. Once you see some bubbles on your batter, it is almost time to flip. When the glossy sheen goes away, it is time to flip.

Enjoy your crunchy waffles with some ice cream!

How To Make A Better Cake From A Box Mix

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I love baking. I love it, but rarely have the time for it. So, I use a good ol’ cake box mix when I can. Here is a way to elevate YOUR box mix so your family is drooling over your sweets.

Materials you will need:

  • Box mix of your choice (I used a red velvet box mix)
  • One 3.4 ounce box of INSTANT pudding mix. Make sure you choose a pudding flavor that goes with your cake mix (Vanilla->Vanilla, Chocolate/Red Velvet-> Chocolate, etc.)
  •  One cup of sour cream or plain greek yogurt (You don’t need much, get the smallest container)
  •  4 Eggs
  • ½ cup of water
  • ½ cup of vegetable/canola/olive (what ever you have) oil
  • 1 cup of chocolate chips if you choose chocolate or red velvet cake

For starters, just listen to the box mix for oven temperature. Put the first 6 ingredients in a bowl and mix on medium with an electric mixer. After that, pour the batter into your respected pan and bake for however long the cake box says.

Using these steps, your cake triples its moisture factor. They also become a lot thicker, making them GREAT bundt cakes.  I really recommend using these steps to make your cakes (or cupcakes) even tastier!

Twice Baked Potato Recipe

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Ingredients:

  • Russet Potatoes
  • Salt
  • Cream Cheese
  • Jalopenos
  • Bacon/Ham/Turkey
  • 3 eggs
  • Cheddar Cheese
  • Optional: Basil Pesto, Fresh Dill, Rosemary, Feta Cheese

Cook Time: 1 hour and 30 minutes

Gather all ingredients and preheat the oven to 350 degrees. Begin by washing your potatoes throughly

Ingredients:

Russet Potatoes

Salt

Cream Cheese

Jalapenos

Bacon/Ham/Turkey

3 eggs

Cheddar Cheese

Optional: Basil Pesto, Fresh Dill, Rosemary, Feta Cheese

Cook Time: 1 hour and 30 minutes

Gather all ingredients and preheat the oven to 350 degrees. Begin by washing your potatoes thoroughly under warm water and rub with salt. Let them soak in a tub of warm water as you prepare the other ingredients. Set out your cream cheese now until it reaches room temperature. Wash your jalapenos, basil pesto, rosemary, and fresh dill thoroughly and place them aside. Begin by taking out a pot and filling it with water to boil. Take out your potatoes from the water put them on a baking sheet that is oiled up with either olive or avocado oil. Now cover the potatoes in oil and place them into the oven to bake. While that bakes for an 45 minutes to a hour, fry up your bacon till your desired crispiness. Slice your potatoes down the middle lengthwise. Scoop the potato flesh out into the bowl and set the skins aside for later. Salt your potatoes until desired saltiness and mash it together. Add rosemary, basil pesto and fresh dill, stir thoroughly and mash together. Now mix a little bit of the cream cheese and cheddar cheese into the potato mix. Oil up your potato skins and add the potato mix back into the skin before placing it on an oiled up tray. Preheat the oven back to 350 degrees and add ham and cheddar cheese onto the top of the potatoes and place them back into the oven for 30 minutes. It will crisp up shortly and be ready to eat! Top with basil pesto, fresh dill, or feta cheese. Enjoy!

Stir-Fried Ramen

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I believe that I made this recipe last year when I became bored of eating ramen with broth. So, I did some experimenting (and research) to develop this recipe. Stir-fried ramen is a wonderful twist on traditional ramen. I find that this recipe is flavorful, easy, and delicious to make!! Please note that this recipe is inspired by Doobydobap, one of my favorite food bloggers. 

Ingredients

1 Ramen Pack (Ichiban is a great brand)

3 Tablespoons Oil

1 ½ Tablespoons Soy Sauce

1 Teaspoon Black Vinegar

Splash of Sesame Oil

  • Optional – ½ Teaspoon Chili Oil, Green Onion for garnish, Fried (or poached) Egg for extra protein

Instructions

  1. Boil water in one pot, and heat a smaller pan on the side
  1. Put the noodles in the boiling water, and the oil in the warm pot. Cook the noodles for the suggested time on the package.
  1. In a separate bowl (where you will eat your food), mix half of the seasoning packet, soy sauce, vinegar, sesame oil, and chili oil.
  1. Pour oil into the sauce mixture you made in step 3.
  1. Take the noodles out of the water, drain them, and mix with the sauce.
  1. If you desire to have crispy noodles, heat the ramen in the pan you used to heat up the oil. If not, enjoy your stir-fried noodles!

Ramen Recommendations:

  • Sapporo Ichiban Tonkotsu Ramen (Pork)
  • Shin Ramen