Tag: easy

Thai Pasta

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This Thai pasta is very easy to make and is full of flavor. Before you make this dish there are a few things to note. First, you can use other Thai noodles for this recipe, but even Thai noodles should be soaked before finished in the pan with the sauce. Second, prepare everything before hand. The spices in the oil can burn if cooked for too long or too hot. You could also start by cooking the pork first, then throwing it together after, but it’s important to let the garlic and cayenne be able to cook and infuse with the oil. The garlic pepper oil is the focus of this dish. Third, you can make this dish as hot or as mild as you like. This recipe has a bit of spice as an aftertaste, but it’s not nearly as spicy as traditional Thai cooking. Finally, this recipe is easy to make if you are in college or work a demanding job. This recipe makes 4 adult servings.

Thai Pasta Recipe CardDownload

What You Will Need

  • 1/4 cup Oil
  • 1 Diced Onion
  • 2 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Ground Cayenne
  • 2 Pork Chops, cut into strips
  • 1/4 cup Carrots, chopped
  • 1 1/2 Tbsp Oyster Sauce
  • 1 Tbsp Fish Sauce
  • 1 tsp Hot sauce
  • 2 Ramen Packs
  • Wok
  • Large Bowl

Directions

1. Open 2 packets of ramen noodles. Place in a large bowl and cover with water, let sit. Prep your ingredients. Begin heating wok over medium-low heat. Once hot, add the oil, onion, garlic, red pepper flakes, and ground cayenne. Stir and cook for 2-3 minutes.

2. Add Pork and cook for 3-4 minutes. Add carrots, oyster sauce, fish sauce, and hot sauce, and cook for another 3-4 minutes. Add your strained ramen noodles. Toss and cook for 4-5 minutes or until hot. Remove from heat and serve.

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Pumpkin Bread

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Pumpkin bread is another simple way to use up any extra pumpkin you may still have. I roasted my pumpkins before I blended it into a puree for these pumpkin recipes. This bread has lots of seasonal flavor and is very easy to make. This bread has good moisture, a good bread/cake texture, and is not overly sweet. I was able to make 3 loaves from this recipe, however, I only filled my pans half way, so if you want bigger loaves, just fill your pans a more, but leave about 1/2 an inch for expansion. This bread is also very similar to a zucchini bread, just with pumpkin and with festive spices!

Pumpkin Bread Recipe CardDownload

What You Will Need

  • 4 Cups Pumpkin Puree
  • 4 Eggs
  • 4 Cups Flour
  • 3 Cups Sugar
  • 1 Stick of Butter (1/2 Cup), Melted
  • 1 Cup Oil
  • 3 Tbsp Cinnamon
  • 1 Tbsp Nutmeg
  • 1/2 Tbsp Cloves
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • Standard Bread Pans
  • Non-stick Spray
  • Mixing Bowl

Directions

1. Heat oven to 325 F. Spray bread(s) pan with non-stick spray then coat with flour. In a mixing bowl, creme together sugar and butter. Once combined, begin adding oil and eggs slowly. Add your spices, baking powder, and baking soda, then slowly mix in flour, and finally, mix in your pumpkin and stir until fully combined.

2. Fill bread pans to 1/2 to 3/4 full. Bread will not rise much. Bake bread for 65-70 minutes until tester comes out clean. Remove from pan and let cool to room temperature. Once cooled, eat within a week, or wrap with two layers of cling wrap before freezing.

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Roasting Pumpkin

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Pumpkin is very abundant this time of year, and there is lots you can do with it. Especially now that Halloween is over, pumpkins are on sale so it’s a great time to try cooking with it! Pumpkin can be used for lots of different meals. You can roast it, which is the recipe below, then use it in many different recipes. Pumpkin can be an ingredient in breads and cakes, it can be added to smoothies, you can eat once roasted, or you can stuff your pumpkin when roast it and have stuffed pumpkin as a meal. Roasting a pumpkin is easy. If you plan to eat it once roasted, you should add the glaze during the last 15 minutes of baking. If you are vegetarian, you could also use brown sugar and fruit juice or corn syrup for your glaze to make this dish fit your diet. If you plan to use the pumpkin for another dish, you can roast it just plain. I plan to use this pumpkin to make 2 pies, so I roasted these plain.

Roasting Pumpkin Recipe CardDownload

What You Will Need

  • Pumpkin
  • Knife and Spoon
  • Large Baking Sheet
  • (Opt) Brown Sugar and Honey Glaze

Directions

1. Heat your oven to 400 F. Cut your pumpkin in half, scoop out the insides, and rinse.

2. Place your pumpkin skin side down on a baking sheet. Bake for 1 hour. Remove from oven. Then, either glaze and serve, or use the pumpkin for another recipe.

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Pumpkin Seeds

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For advice from others and how others alter roasting pumpkin seeds, visit this recipe. This is an older recipe, so there is a lot of feedback and advice that might be helpful to you. Many of the popular opinions, I’ll touch on though. Some people like to boil their seeds in salt water, while others just like to toss and bake. If you do boil your seeds, the salt flavor is infused into the seeds, however it is recommended to let your seeds then dry for 24 hrs before baking. Some don’t wait, they just have to bake a bit longer to get out the extra moisture. Boiling would also help save time in cleaning the seeds since boiling separates the pulp from the seed. If you don’t boil your seeds, you can rinse them in a strainer to help remove the excess pulp. Also, instead of using normal salt, some use garlic salt or sea salt for different flavors, and instead of butter, some use an even mix of oil and butter, or just oil to coat the seeds before baking.

As for my experience, I tried a mix of different advice I had seen. First, I did boil the seeds. I wanted the salty flavor on the inside of the seeds, and I believed this would make the outsides softer to eat. Then, I did not let them dry out for 24 hours, instead I immediately tossed them in butter and baked them. I baked them at a higher temperature, 350 F, for a short time, 25 minutes. Because of this, the seeds were very roasted, and were visibly darkened. They had a rich roasted flavor that would easily have burnt if they continued too much longer. Also from this higher heat, these seeds are very brittle. They easily crack open and break apart. The flavor on these seeds were absolutely delicious though. Buttery, salty, and with a rich and deep flavor, similar to the flavor of sunflower seeds, these were delicious and can easily be made into a topping for a salad, or turned into a tasty seed butter. I had a 3-4 pound pumpkin and got about 2 cups of seeds to roast.

Pumpkin Seeds Recipe CardDownload

What You Will Need

  • Pumpkin Seeds
  • 2 Tbsp Butter, melted
  • 1 Tbsp Salt
  • Tossing Container
  • Baking Sheet
  • Colander
  • Large Sauce Pan with Heavily Salted Water

Directions

1. Place salted water in sauce pan and place over high heat. Separate your seeds and place them in a colander. Rinse seeds with hot water. Place seeds in boiling water, boil for 15 minutes. Strain. Heat oven to 350 F.

2. Melt butter and add salt into tossing container. Toss seeds in butter. Spread out on baking sheet in one layer. Bake for 15 minutes. Stir, then return to single layer before baking for another 10 minutes. Pour into a storage container.

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Salmon Scampi Over Spaghetti and Green Beans

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This dish is easy and quick to make. Within 20 minutes from fridge to table, this meal makes easily 5 adult sized servings, and can easily make more by cooking more pasta. This salmon scampi was made to emphasize and compliment the natural flavors of these ingredients. The dish tastes as it sounds, the pasta like pasta, and the green beans like green beans. All is held together by the subtle garlic oil and the powerful salmon flakes in every bite.

Salmon Scampi Over Spaghetti and Green Beans Recipe CardDownload

What You Will Need

  • 12 oz Spaghetti
  • 2 cups Frozen Green Beans
  • 2 Fillets of Salmon
  • 1/3 Cup Oil
  • 3 Cloves Garlic Minced
  • Colander
  • Large Sauce Pan
  • Large Frying Pan
  • Grated Parmesan for Topping

Directions

1. Fill large sauce pan 2/3 with water. Place over medium-high heat. Once boiling, add spaghetti and green beans. Cook according to directions on box.

2. With only 10 minutes left on your pasta, begin heating your frying pan on medium-high. Add oil and garlic, then once garlic starts to fry, add your salmon. Cook 4 minutes per side, then break into 1 inch chunks once cooked. Remove from heat.

3. Strain your pasta and green beans, then return to pan. Top with salmon scampi sauce. Stir, then plate and top with parmesan. Serve and enjoy!

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