Egg-in-a-hole is exactly what it sounds like: an egg in the hole of a piece of bread. It’s so simple that you really don’t need a recipe. Although you may be wondering why you can’t just eat a fried egg and slice of bread separately, something magical happens when you combine them together. I give credit to the butter. Whatever it is, it’s good.

egg1     egg2      egg3

1/2 tablespoon butter
1 egg
1 slice of bread (any kind!)
salt and pepper

1. Melt butter on pan over medium heat. Using a cup, cut out a circle from the slice of bread.
2. Place bread on pan and gently break egg into hole so that yolk remains intact.
3. Cook until egg is set on bottom. Sprinkle salt and pepper on egg, then flip bread over with spatula. Cook on other side until egg is cooked and bread is golden brown. Yolk should be unbroken and butter should be soaked up by the bread!


Honey-Soy Salmon

salmon1Yes, we are talking about that little square of salmon. I usually like to sear or broil my salmon with just salt and pepper. But this is another great way to make it and bring a lot of flavor.

1/2 clove garlic, minced
1 tablespoon honey
1/4 cup soy sauce
1 teaspoon lemon juice
two 6-ounce pieces of salmon
1/2 tablespoon olive oil

1. Mix together garlic, honey, soy sauce, and lemon juice.
2. Place salmon in a Ziploc bag and pour in mixture.
3. Marinate in fridge for at least 1 hour (I did 3 1/2), turning bag over occasionally.
4. Heat pan over medium heat. Add olive oil to pan, then take salmon out of bag and place in pan. Cook salmon for 3 minutes one each side, or until cooked through.

Roasted Broccoli Grilled Cheese

Roasted-Broccoli-Grilled-Cheese-9//This is not my own photo (obviously) because I may or may not have burnt mine both times I made it. But in my defense, I like my food well-done. Photo from recipe source, Two Peas and Their Pod.)//

Sometimes you just need to eat a grilled cheese sandwich. And sometimes you can add roasted broccoli to that sandwich to not only make yourself feel healthier, but to also transform it into the tastiest grilled cheese you have ever had. You can’t go wrong with the classic broccoli and cheese combo. Anna, you MUST try this.

from Two Peas and Their Pod
Makes 3-4 sanwiches
Florets from 1 medium head broccoli (about 1/2 pound), chopped small
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Unsalted butter, softened
6 to 8 slices bread
1 cup cheddar cheese, shredded or thinly sliced

1. Preheat the oven to 400 degrees F.
2. On a sheet pan, mix the broccoli, oil, salt, and pepper. Roast for 8 to 10 minutes, or until the broccoli is evenly roasted but not burnt. Remove from the oven and allow to cool.
3. Heat a skillet over medium-low heat.
4. Spread butter evenly on one side of each slice of bread. Dividing the ingredients evenly, layer cheese on the unbuttered side of half of the bread slices, then add chopped broccoli in the middle and more cheese on top so that the broccoli lies between two layers of cheese. This keeps the small pieces of broccoli from falling out as the cheese melts. Top each with another slice of bread, butter side out.
5. “Grill” in the skillet, turning sandwiches over once, until the cheese melts and the bread is evenly toasted.

Black Bean and Sweet Corn Quiona Salad


//I apologize for this semi-blurry and completely awful iPhone photo.//

A light, quick, easy, and delicious lunch. I love using quinoa seeds because they’re tiny little puffs of healthiness.

From Mel’s Kitchen Café (go there to see a much more pleasing photo)

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (*I omitted this)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

1.In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
2.Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
3.Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled.

Light Lemon and Spinach Spaghetti

lemon-spaghetti2//I forgot to take a picture (okay, I was too hungry to stop and take a picture) so this is from the website I got the recipe at, Mel’s Kitchen Café.)//

This recipe is a perfect light and refreshing meal. When I think of pasta, I usually think of heavy and creamy dishes. But this is the opposite. It’s simple and light, yet the garlic and chicken stock add a deep flavor. Plus it uses up the box of baby spinach in your fridge.

From Mel’s Kitchen Cafe
12 ounces spaghetti or angel hair pasta
2 tablespoons butter
4 cloves garlic, finely minced or pressed
6-9 cups coarsely chopped fresh baby spinach
1/4 cup low-sodium chicken broth
Zest of 1 lemon (about 1 teaspoon or so)
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
1/4 cup freshly grated Parmesan cheese

1.Bring a large pot of lightly salted water to a boil and cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water and set aside.
2.While the noodles are boiling, in a large 12-inch nonstick skillet, heat the butter over medium heat until melted. Add the garlic and cook, stirring constantly, for 1-2 minutes, careful not to let the garlic burn.
3.Toss in the chopped spinach and pour in the chicken broth. Simmer the mixture 2-3 minutes until the spinach is wilted. Toss in the cooked noodles, using tongs or two forks to lift the noodles up and over to distribute the spinach mixture.
4.Add the lemon zest and juice. Toss the noodle mixture and heat through, 1-2 more minutes.
5.Serve immediately with a sprinkle of fresh Parmesan cheese.

Homemade Sugar-free Granola Bars

IMG_3395These are granola bars/fruit bars/energy bars/who cares what they’re called because they’re the best chewy and nutty bars you’ll every eat. And they’re healthy. And you just made GRANOLA BARS, which no one over does, so you’ll feel extra special.

To make these, you can basically throw anything in a bowl and mix it together. Different kinds of seeds, nuts, dried fruit, chocolate chips, pretzel pieces, peanut butter, honey, etc. But make sure you have a binding agent (I used dates blended with water) so they stay together and you get granola bars, not granola.

Get the original recipe here. I switched it up a little based on what I had in my pantry and used oats, oat flour, chopped up almonds, chia seeds, mejdool dates, all-bran cereal, water, sea salt, vanilla and a tiny pinch of cinnamon.

1/2 cup rolled oats, ground into a flour
1/2 cup oats
1/2 cup all-bran cereal
1 cup water
3/4 cup packed pitted Medjool dates
1/2 cup chia seeds
1/2 cup chopped almonds
1/8 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine grain sea salt

1. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
2. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl.
3. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth.
4. Add all of the ingredients into the bowl with the oat flour and stir well until combined.
5. Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary.
6. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!

Greek Yogurt Biscuits


//Let us take a moment of silence to recognize that these are the flowers my roommate received from her boyfriend (now fiancé) when she was being proposed to this weekend. Don’t ask me why they’re not red roses.//

How many biscuits have I ever made? 0. How many bowls of Greek yogurt have I eaten for breakfast this past year? Too many to count. And how excited was I to make these Greek yogurt biscuits after I found the recipe? More excited than anyone should ever be for biscuits. But, it turns out I was right to be excited. Because these biscuits are SO GOOD. They’re buttery, flaky, and the Greek yogurt adds a tang that buttermilk usually would (except who ever has butter milk? No one.) *I used who wheat flour to make mine so they are darker. They usually would be light with normal flour.



From Two Peas and Their Pod

3 cups flour (I used 100% whole wheat)
1 tablespoon granulated sugar (I used natural turbinado sugar)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
3/4 cup cold plain Greek yogurt
1 large egg, beaten
3 tablespoons cold water
1 large egg, beaten, for brushing on biscuits

1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside.
2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter, using your fingers or a pastry cutter. Work the dough until mixture resembles a coarse meal.
3. In a small bowl, whisk together Greek yogurt, egg, and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Dump the mixture on lightly floured counter and knead until the dough comes together. Don’t overwork the dough. *If your dough is dry and won’t come together, add a tablespoon of cold water.
4. Using a rolling pin, roll out the dough into a 1-inch thick circle. Cut into rounds using a biscuit cutter or cut into 2×2-inch squares. Combine dough scraps and roll out again to make remaining biscuits.
5. Place biscuits on prepared baking sheets and brush with the egg wash. Bake for 12-15 minutes. Serve warm with butter, honey, or jam!

P.S. Dad, I’m sad you couldn’t eat the dough because it was really good. And because I really needed someone to wash my dishes.

Pizza: Asparagus and Thai

About those tortillas. They are the perfect crispy, thin pizza crusts.  And–instead of having to make dough, wait for it to rise, and roll it out– you can pull out a leftover tortilla and throw together the perfect lunch super fast! 

The number of different pizzas you could make are endless.  Like, seriously, you could live to be 100 and still be whipping out new combinations of flavors and ingredients.  But I’m going to talk about two different options:  shaved asparagus pizza, and thai peanut pizza (AND THEY’RE ALL SUPER EASY, KAYLA, SO YOU BETTER MAKE THESE)

1) SHAVED ASPARAGUS PIZZA (aka the best thing ever)
When I think of this pizza, I think of one word: fresh. Pizza carries a negative connotation (I mean, come one, it’s on pretty much every temptation challenge on the Biggest Loser). But this is the opposite of a large slab of dough bogged down with grease. It’s fresh. This is a pizza you eat when you want to feel healthy. And clean. And good. So, basically, you should eat this all the time.

from Smitten Kitchen *this is for a full size pizza… reduce the amounts if you’re just making a single serving on a tortilla
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced

1. Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.
2. Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a peeler, create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks. Toss peelings with olive oil, salt and pepper in a bowl.
3. Assemble and bake pizza: Pile asparagus on top of pizza dough (or tortilla). Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.

I don’t have a recipe for this, I just made it up. It’ll make you feel like you’re travelling the world, even when you’re in Heritage Halls building 29.

//Let us all pretend that there is not a plastic bag sticking out in this picture.//

Thai peanut sauce
mozzarella cheese
chicken, cooked and cut into bite-size pieces
bell peppers, cut into bite-size pieces
broccoli, cut into bite-size pieces

1.Spread Thai peanut sauce on your tortilla, or dough. Add mozzarella cheese, chicken, bell peppers, and broccoli.
2. Bake at 450 degrees for 10-12 minutes, or until cheese is melted and bubbly.

Flour Tortillas

We’re starting with the basics here, people. Flour tortillas can be the foundation for so many different meals. Or, they can simply be eaten with melted cheese. I know this because I am pretty sure I ate my weight in quesadillas back in the good old days of middle school (actually Anna and I would split them, so it was half my weight).

Unfortunately nearly all tortillas sold at the grocery store are laden with hydrogenated oils and mysterious ingredients with too many letters. Fortunately, these homemade tortillas are easier to make than those ingredients are to say.

These make perfect pizza crusts for individual sized pizzas. Make a lot and save the extras in the freezer! Kayla, these are perfect for you!

//Why yes, this is a very bad iPhone photo I tried to secretly take so my roommates and their boyfriends couldn’t tell that I was taking pictures of my food. But of course the sound went off.//

Homemade Flour Tortillas (3)
//Original website’s picture//

Homemade Flour Tortillas

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water

1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached, mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

2.Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.

4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface is lightly browned in places and starting to bubble a bit. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have small golden brown spots on surface. Remove from pan with tongs and stack on a plate till all tortillas are cooked. Allow to cool completely if not using right away, When cool, tortillas can be placed in a large zippered bag or plastic container. They will keep well at room temperature for 24 hours or can be frozen indefinitely.