I'm so excited to announce that after all my hard days at my new job I will be posting again every week! I'm sorry it took so long to get back to you guys but I was having a hard time with staying awake after work and well with my work schedule.... It kept changing so I was having a hard time sleeping and staying asleep. I want to start with smoothies and well dinners. I haven't been sticking to a vegetarian diet like I was before. I have been so busy that I just lost touch but I am going to start back with it and I want you guys with me!!! So I'm sorry if there are a few meat meals in the mix but I can't help it! So you'll just have to bare with it until I can keep up with the diet and my work out schedule/ work schedule. Thanks for sticking around and i should have the new post up some time next week!!! I"m going to shoot for having new posts up twice a week. One on Friday and the other on Saturday. I might space the out a bit but I haven't decided completely yet!!!! I'm just excited to have started this up again!
Lil' Char!
Monday, July 6, 2015
Monday, November 17, 2014
Korean Sugar Pancakes (hoddeok)
Hey guys!
My dream is to one day go to Korea! I haven't had much experience with the food or anything like that but I really want to try as much as I can! So when I found this recipe I just had to make it! I mean come on who doesn't love stuffed pancakes!!! I know I do! Could you imagine what you could stuff them with? The traditional recipe is just brown sugar and pecans but imagine it with brown sugar and dried blue berries or cranberries! It makes my mouth water just thinking about it!So lets make a few!!!
Hoddeok Dough Ingredients:
2 cups of all purpose flour
2 tablespoons of granulated sugar
2 teaspoons of yeast
1 cup of warm water
1 tablespoon of vegetable oil
1/2 teaspoon of salt
Directions:
1. Mix water, yeast, sugar, salt and oil together until dissolved.
2. Add in the flour and mix with a spatula just until incorporated.
3. Cover the bowl, and let it sit at room temperature for about an hour or until the dough has doubled in size.
4. While you wait for your dough to rise, make the filling:
Filling Ingredients:
1/2 cup of brown sugar
2 tablespoons of any nuts, chopped
1 tablespoon of ground cinnamon
*Mix the sugar, chopped nuts and cinnamon together in a bowl. Set aside.*
Directions:
1. This is what the dough looks like after the initial 1 hour rise. It will have doubled in size and will be very sticky.
2. Punch down the dough using your hands or a spatula and let it rest again for another 20 minutes.
3. This is what the dough looks like after the 20-minute rise.
4. Pour the sticky dough onto a floured surface and knead for a while with well floured hands until the dough comes together.
5. Roll into a ball and cut in half and then cut each half into four smaller pieces, so you’ll end up with 8 pieces of dough.
6. Again with floured hands take each ball of dough and pat it flat with your hand and fill the middle with a heaping spoonful of the sugar mixture.
7. Slightly push with the back of a spoon so the sugar sits nicely in the dough.
8. Fold each end up and pinch slightly together so it seals shut.
9. In a well oiled cast iron skillet/griddle (or any pan if you don’t have one) pour in a little vegetable oil so there is a thin coating and heat on medium flame.
10. Put the ball of dough pinched side down and cook for about 30 seconds until browned.
11. Flip over and carefully push the ball down into a flat pancake with the back of your spatula and cook for another minute. If it seems like you can’t flatten the ball anymore, then don’t force it - you might have put in too much filling and the sugar will just burst out.
12. Flip again and cover with a lid and cook for a minute until the sugar is nice and melted.
13. Keep repeating the cooking steps until all the dough-balls are cooked. Stack them in a plate and serve right away.
Review:
So what can I say about this recipe? Firstly, when pressing the dough in the pan I guess I didn't push down hard enough but it still turned out well and very delicious. My friend and I had a blast making this recipe. The first few we burnt because we were laughing so hard and not paying attention to what we were doing. I think everyone should have a good friend like this, who you can cook with! She is the one I am always planning cooking and baking days with. Plus she has a love for Korean culture and food as much as I do! Be very careful when you eat them. Ours were very hot so we had to cut them in half and let them cool before we could eat them, but once we took that first bite we couldn't stop!!! It was the perfect balance of sweetness! I loved the Pecans in it and the dough wasn't overly sweet and had a fun texture! It was like a gummy awesomeness! haha! I totally suggest this recipe for anyone who has a sweet tooth! Its perfect for those kind of days! Talk to you guys soon!
Ta Ta For Now,
Lil' C
My dream is to one day go to Korea! I haven't had much experience with the food or anything like that but I really want to try as much as I can! So when I found this recipe I just had to make it! I mean come on who doesn't love stuffed pancakes!!! I know I do! Could you imagine what you could stuff them with? The traditional recipe is just brown sugar and pecans but imagine it with brown sugar and dried blue berries or cranberries! It makes my mouth water just thinking about it!So lets make a few!!!
Hoddeok Dough Ingredients:
2 cups of all purpose flour
2 tablespoons of granulated sugar
2 teaspoons of yeast
1 cup of warm water
1 tablespoon of vegetable oil
1/2 teaspoon of salt
Directions:
1. Mix water, yeast, sugar, salt and oil together until dissolved.
2. Add in the flour and mix with a spatula just until incorporated.
3. Cover the bowl, and let it sit at room temperature for about an hour or until the dough has doubled in size.
4. While you wait for your dough to rise, make the filling:
Filling Ingredients:
1/2 cup of brown sugar
2 tablespoons of any nuts, chopped
1 tablespoon of ground cinnamon
*Mix the sugar, chopped nuts and cinnamon together in a bowl. Set aside.*
Directions:
1. This is what the dough looks like after the initial 1 hour rise. It will have doubled in size and will be very sticky.
2. Punch down the dough using your hands or a spatula and let it rest again for another 20 minutes.
3. This is what the dough looks like after the 20-minute rise.
4. Pour the sticky dough onto a floured surface and knead for a while with well floured hands until the dough comes together.
5. Roll into a ball and cut in half and then cut each half into four smaller pieces, so you’ll end up with 8 pieces of dough.
6. Again with floured hands take each ball of dough and pat it flat with your hand and fill the middle with a heaping spoonful of the sugar mixture.
7. Slightly push with the back of a spoon so the sugar sits nicely in the dough.
8. Fold each end up and pinch slightly together so it seals shut.
9. In a well oiled cast iron skillet/griddle (or any pan if you don’t have one) pour in a little vegetable oil so there is a thin coating and heat on medium flame.
10. Put the ball of dough pinched side down and cook for about 30 seconds until browned.
11. Flip over and carefully push the ball down into a flat pancake with the back of your spatula and cook for another minute. If it seems like you can’t flatten the ball anymore, then don’t force it - you might have put in too much filling and the sugar will just burst out.
12. Flip again and cover with a lid and cook for a minute until the sugar is nice and melted.
13. Keep repeating the cooking steps until all the dough-balls are cooked. Stack them in a plate and serve right away.
Review:
So what can I say about this recipe? Firstly, when pressing the dough in the pan I guess I didn't push down hard enough but it still turned out well and very delicious. My friend and I had a blast making this recipe. The first few we burnt because we were laughing so hard and not paying attention to what we were doing. I think everyone should have a good friend like this, who you can cook with! She is the one I am always planning cooking and baking days with. Plus she has a love for Korean culture and food as much as I do! Be very careful when you eat them. Ours were very hot so we had to cut them in half and let them cool before we could eat them, but once we took that first bite we couldn't stop!!! It was the perfect balance of sweetness! I loved the Pecans in it and the dough wasn't overly sweet and had a fun texture! It was like a gummy awesomeness! haha! I totally suggest this recipe for anyone who has a sweet tooth! Its perfect for those kind of days! Talk to you guys soon!
Ta Ta For Now,
Lil' C
Sunday, November 16, 2014
Slow Cooker Chicken Taco Bowl
Alright guys, sorry about last week. I had a minor freak out over my flight being canceled and the airline losing my bag that had my lap top charger in it but I will try to fix it by adding two recipes this week! Today I have for you one of my new favorite winter foods! I love tacos and I love chicken. Its my one draw back from trying to be vegetarian.... So I made this recipe for the first time and let me tell you it was hard to keep my hands out of the slow cooker! My small apartment had an amazing taco smell! Okay before I get to the review I will start the recipe.
So as you guys know I got stuck on my way home from my little vacation but that doesn't stop me from cooking!!! Plus any recipe that gets me to use my slow cooker I'm all for it! What can I say about this recipe that would make you try it? Well, lets start with how easy it is! All you basically do is throw everything into the crock pot and turn it on for a few hours! Its so easy but the only hard part is the smell. Once you get that taco smell its hard not to try it! Haha! I had so many almost tastes but then I remembered that there was chicken in there and I didn't know if it was cooked or not, so I didn't try it. I will say that when I finally did I was so happy with how it tasted and how fun it was to throw everything into the bowl and eat it! It was an awesome night! We had left overs and I decided to show you what I do with my leftovers! I try and make everything into a breakfast bowl and believe me its easy! Basically all I do is add an egg and its a Breakfast bowl! I have some pictures from that too!See how easy that is!!!
As always,
Ta Ta for now,
Lil' C
Ingredients
- 1½ lbs. chicken breasts
- 1 (16 oz.) jar salsa
- 1 (15 oz.) can black beans, drained
- ½ lb. (8 oz.) frozen corn
- 1 Tbsp chili powder
- ½ Tbsp cumin
- ½ Tbsp minced garlic
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp salt
- to taste cracked pepper
- 2 cups dry rice
- 8 oz. shredded cheddar
- ½ bunch cilantro (optional)
- Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
- Secure the lid on your slow cooker and cook on low for 8 hrs.
- Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
- After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
So as you guys know I got stuck on my way home from my little vacation but that doesn't stop me from cooking!!! Plus any recipe that gets me to use my slow cooker I'm all for it! What can I say about this recipe that would make you try it? Well, lets start with how easy it is! All you basically do is throw everything into the crock pot and turn it on for a few hours! Its so easy but the only hard part is the smell. Once you get that taco smell its hard not to try it! Haha! I had so many almost tastes but then I remembered that there was chicken in there and I didn't know if it was cooked or not, so I didn't try it. I will say that when I finally did I was so happy with how it tasted and how fun it was to throw everything into the bowl and eat it! It was an awesome night! We had left overs and I decided to show you what I do with my leftovers! I try and make everything into a breakfast bowl and believe me its easy! Basically all I do is add an egg and its a Breakfast bowl! I have some pictures from that too!See how easy that is!!!
As always,
Ta Ta for now,
Lil' C
Monday, November 3, 2014
Easy Veggie Ramen Bowl
Okay guys,
I know Thanksgiving is coming around but with work and not being able to make it to my own Thanksgiving I have decided to not use something related at all! So that's why I decided to post this one! I know ramen is a gross, unhealthy thing but, you can actually make it taste good and it doesn't have to be bad for you. When shopping for ramen just get whatever flavor you like... I always use the noodles but not the flavor packet. The number one reason Ramen has a bad name is because of all the msg in the flavoring packet. So I always use can broth or even homemade to create a Delicious flavor! Okay before I ramble I'm going to get into the recipe.
So I know when you think ramen you instantly think about the crappy instant kind. Yes you can have the instant kind and actually make it healthy! As I said before I don't use the flavoring packet. I know the recipe calls for it but you can change that to veggie broth. Basically all you have to do it sub the broth for the water and cook the noddles in the broth. Its brings the flavor into the noodles just make sure to not over cook the noodles! I love ramen and I was super happy to make this recipe! I wanted to something that was on the cheaper side and that was fast and believe me this is the recipe! when ever we make this recipe we change up the veggies! I think this time we just added peas and carrots but kept the others from the recipe! I love bok Choy and it goes well with this recipe but sadly my boyfriend thinks its gross so I don't get to add it. So you can really make it to your personal flavor pallet! I don't think I could say anything bad about this recipe. I did try it with the egg but I ended up cooking the egg in a different pan. I think its a good idea to cook it in the broth but when I tried it is was just a giant mess so I always cook my eggs in a different pan. Although if you do try it in the pot please tell me about it!!!
As always please tell me all about your changes to these recipes and please send me some fun recipes! Maybe I'll post them!
Ta ta for now,
Lil' Char
I know Thanksgiving is coming around but with work and not being able to make it to my own Thanksgiving I have decided to not use something related at all! So that's why I decided to post this one! I know ramen is a gross, unhealthy thing but, you can actually make it taste good and it doesn't have to be bad for you. When shopping for ramen just get whatever flavor you like... I always use the noodles but not the flavor packet. The number one reason Ramen has a bad name is because of all the msg in the flavoring packet. So I always use can broth or even homemade to create a Delicious flavor! Okay before I ramble I'm going to get into the recipe.
Ingredients
1 pkg ramen noodles
1 cup fresh spinach
3 medium button mushrooms
2 whole green onions
1 large egg (optional)
2 whole green onions
1 large egg (optional)
1 tsp chili garlic paste (optional)
Directions:
- In a small pot, bring 2 cups of water to a boil. While you are waiting for the water to boil, wash and slice your veggies. Once the water is boiling, add the dry noodles and cook according to the package directions (boil about 5 minutes). Add the seasoning packet (or half a packet if you prefer less sodium) and stir until dissolved.
- Turn the heat down to medium and stir in all of your fresh veggies. Allow them to sit in the hot (not boiling) broth for 1-2 minutes or until slightly softened.
- Make a well in the center of the pot and crack the egg into it. Allow the egg to poach in the broth until the whites are solid but the yolk is still runny. Alternatively, you can break the yolk and stir the pot just slightly to yield egg ribbons like in egg drop soup. The water should not be boiling at this point or else your egg will dissolve into such small pieces that it will just give you a cloudy broth.
- Pour the soup into a bowl and serve with a dollop of chili garlic paste on the side.
As always please tell me all about your changes to these recipes and please send me some fun recipes! Maybe I'll post them!
Ta ta for now,
Lil' Char
Thursday, October 30, 2014
Matcha tea cookies! (green tea cookies)
Hey guys,
Sorry about not getting this out yesterday. I have been so busy with school and work that I just don't have a lot of extra time... Anyway, You guys don't want to hear anything about that. As I said last week I decided to create this post! What I love about matcha is that its healthy and well green... It fits for all Hallows eve! I know its not the 31st yet but its not everyday that you make green cookies so its very fitting for this month. Matcha has plenty of benefits!
Heres just a few:
1. High in Antioxidants
2. Loaded with Catechin, EGCg
3. Enhances Calm
4. Boosts Memory and Concentration
5. Increases Energy Levels and Endurance
6. Burns Calories
7. Detoxifies the Body
8. Fortifies the Immune System
9. Improves Cholesterol
10. Amazing Flavor
If you're a tea lover than I would give this a try. Yes its green and yes its an earthy flavor but I don't know why you wouldn't try it. I mean did you read the benefits?
Ingredients:
3/4 (2.25 oz.) cup confectioner’s sugar
1 1/2 tbsps matcha green tea powder
10 tbsps (5 oz.) unsalted butter, room temperature
1 3/4 cup (8.5 oz.) flour
3 large egg yolks
1 cup granulated sugar (to coat the dough)
Directions:
Whisk the confectioner’s sugar and matcha powder together. Beat the butter and matcha sugar mixture together in a stand mixer (use paddle attachment) until the butter is smooth and light. Add the flour and stir until just combined. Mix in the egg yolks until they are incorporated and the dough comes together. Gather the dough into a ball and flatten it into a thick disc. Wrap the dough in plastic and refrigerate for at least 30 minutes or until it is firm. Preheat the oven to 350°F. Use a rolling pin to roll the dough out to about 1/2-inch thickness. Use a small cookie cutter (about 2-inches) to cut shapes from the dough. (*Note: I didn’t have a 2-inch cookie cutter, so I used a 1-inch cookie cutter and it worked quite well.) Roll the cut shapes in granulated sugar and place on a parchment-lined baking sheet. Bake the cookies for 12-15 minutes (13 minutes for me) or until they begin to turn golden at the edges. Makes about 5 dozen 1-inch cookies (probably 3 dozen 2-inch cookies). Store in airtight container away from sunlight as the color will fade with exposure to sun.
So when I first made these cookies I loved the smell of the dough being made and it really made me want to be outside. Sadly, it was super hot out. I mean so hot you could hardly breath.... Here in MN that's around 90 degrees. At first I wasn't sure how this overpowering tea was going to work with some short bread cookies but it really worked and I loved it! My roommate actually loved them more than I did and ate all of them! Haha! Right out of my freezer! I always keep about 6 cookies in a small jar and I always put the rest into the freezer. It keeps your cookies fresh and sometimes you just need an ice cold cookie! What I love bout short bread cookies is that it doesn't get hard and gross it just is cold and when you bite into it, its still fluffy and Delicious. Well Again I'm sorry that this post came out so late but I believe its still a good one!
Ta ta for now,
Lil' Char
Sorry about not getting this out yesterday. I have been so busy with school and work that I just don't have a lot of extra time... Anyway, You guys don't want to hear anything about that. As I said last week I decided to create this post! What I love about matcha is that its healthy and well green... It fits for all Hallows eve! I know its not the 31st yet but its not everyday that you make green cookies so its very fitting for this month. Matcha has plenty of benefits!
Heres just a few:
1. High in Antioxidants
2. Loaded with Catechin, EGCg
3. Enhances Calm
4. Boosts Memory and Concentration5. Increases Energy Levels and Endurance
6. Burns Calories
7. Detoxifies the Body
8. Fortifies the Immune System
9. Improves Cholesterol
10. Amazing Flavor
If you're a tea lover than I would give this a try. Yes its green and yes its an earthy flavor but I don't know why you wouldn't try it. I mean did you read the benefits?
Ingredients:
3/4 (2.25 oz.) cup confectioner’s sugar
1 1/2 tbsps matcha green tea powder
10 tbsps (5 oz.) unsalted butter, room temperature
1 3/4 cup (8.5 oz.) flour
3 large egg yolks
1 cup granulated sugar (to coat the dough)
Directions:
Whisk the confectioner’s sugar and matcha powder together. Beat the butter and matcha sugar mixture together in a stand mixer (use paddle attachment) until the butter is smooth and light. Add the flour and stir until just combined. Mix in the egg yolks until they are incorporated and the dough comes together. Gather the dough into a ball and flatten it into a thick disc. Wrap the dough in plastic and refrigerate for at least 30 minutes or until it is firm. Preheat the oven to 350°F. Use a rolling pin to roll the dough out to about 1/2-inch thickness. Use a small cookie cutter (about 2-inches) to cut shapes from the dough. (*Note: I didn’t have a 2-inch cookie cutter, so I used a 1-inch cookie cutter and it worked quite well.) Roll the cut shapes in granulated sugar and place on a parchment-lined baking sheet. Bake the cookies for 12-15 minutes (13 minutes for me) or until they begin to turn golden at the edges. Makes about 5 dozen 1-inch cookies (probably 3 dozen 2-inch cookies). Store in airtight container away from sunlight as the color will fade with exposure to sun.
Ta ta for now,
Lil' Char
Monday, October 20, 2014
London Fog Cookies!
This recipe is awesome! If you love tea and love cookies then I think you should try this one! It has an amazing blend of earl gray tea and vanilla beans, that you just want to eat more and more. Plus it gives you energy! Haha, earl gray tea has caffeine in it and so when you mix it with a bunch of sugar you get an energy overload! Just wait until I post about the matcha cookies.... Those have a bunch of caffeine in it but this post is about Earl Gray tea cookies or London Fog cookies.
These cookies are an adaption of the drink. Its basically a Earl Gray latte! I actually made it as I was making the cookies and it was so good and it made me so excited to make the cookies. So in the festive spirit for making these cookies I decided to add the recipe for London Fog Tea! Sorry no picture of my tea!
For the tea,
Ingredients:
1 tea bag of earl gray tea
1/2 cup milk (any kind or soy milk. I used soy milk)
1 TBSP sugar. (I used German rock sugar... about 5 pieces)
1/4 tsp vanilla extract.
Directions:
Brew the tea in a small amount of water. Once the tea has steeped for about 3- 5 minutes depending on how strong you like it add the water. You can also heat the milk or make it a cold drink. I made mine with warmed soy milk! Mix in the sugar and vanilla extract and enjoy! See, easy as pie!!!!
For the short bread cookies,
Ingredients:
1 cup butter
2/3 cup powdered sugar
1 3/4 cup flour
1 tsp. vanilla
1 vanilla bean split and scraped
2 tbsp. Earl Grey Tea (about 3 tea bags)
Directions:
Cream the butter and sugar with an electric mixer. Add the vanilla, vanilla bean, and the tea. Add the flour and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 mins. Pre-heat the oven to 350F. Roll out the dough to a little less then 1/4" on a well floured surface. Cut out desired shapes. Place on parchment lined baking sheets. Chill the cut cookies for at least 20 mins. before baking. Bake the cookies for about 12 mins. or until the edges are just barely brown. Cool on wire racks.
These cookies freeze well in an air tight container.
Side note: It was hard to find vanilla beans. I think I went to a couple of grocery stores but couldn't find them. If you live around a Lunds I would go there or you can go to the baking isle in a craft store... I didn't know about that until a few days ago but you can bye vanilla bean paste. If you go that rough then you'll need to know that it is roughly a TBSP of bean paste for on bean! This will come in handy later on if you like to bake a lot!
Well you guys already know how much I love this recipe!!! I couldn't help but include the drink recipe. I loved it so much that I had to include it. I tried this drink for the first time at a starbucks... Now normally I'm not one for starbucks but that was all I could get into... there was a huge line and I ventured in. The girl behind the counter said that I should try this because I wanted something that had Earl Gray tea in it. She was actually from Canada, so she made it for me and I couldn't get enough of it! I looked up the recipe when I got home and found the cookie recipe and the drink recipe! It was a wonderful thing! Now that its fall here in the crazy state of Minnesota, I can enjoy it warm! Before I was enjoying it cold and believe me that it is just as good then! The cookies have this butter taste mixed with the tea and its amazing! I loved that they weren't overly sweet and not super earl gray- ish! It just goes well with a nice cup of tea or any meal as your sweet treat! I hope you guys stay around for the next cookie I make! As I said before they are called Matcha green tea cookies! Yep, I'm in the mood for tea cookies and I hope you guys are too!
These cookies are an adaption of the drink. Its basically a Earl Gray latte! I actually made it as I was making the cookies and it was so good and it made me so excited to make the cookies. So in the festive spirit for making these cookies I decided to add the recipe for London Fog Tea! Sorry no picture of my tea!
For the tea,
Ingredients:
1 tea bag of earl gray tea
1/2 cup milk (any kind or soy milk. I used soy milk)
1 TBSP sugar. (I used German rock sugar... about 5 pieces)
1/4 tsp vanilla extract.
Directions:
Brew the tea in a small amount of water. Once the tea has steeped for about 3- 5 minutes depending on how strong you like it add the water. You can also heat the milk or make it a cold drink. I made mine with warmed soy milk! Mix in the sugar and vanilla extract and enjoy! See, easy as pie!!!!
For the short bread cookies,
Ingredients:
1 cup butter
2/3 cup powdered sugar
1 3/4 cup flour
1 tsp. vanilla
1 vanilla bean split and scraped
2 tbsp. Earl Grey Tea (about 3 tea bags)
Directions:
Cream the butter and sugar with an electric mixer. Add the vanilla, vanilla bean, and the tea. Add the flour and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 mins. Pre-heat the oven to 350F. Roll out the dough to a little less then 1/4" on a well floured surface. Cut out desired shapes. Place on parchment lined baking sheets. Chill the cut cookies for at least 20 mins. before baking. Bake the cookies for about 12 mins. or until the edges are just barely brown. Cool on wire racks.
These cookies freeze well in an air tight container.
Side note: It was hard to find vanilla beans. I think I went to a couple of grocery stores but couldn't find them. If you live around a Lunds I would go there or you can go to the baking isle in a craft store... I didn't know about that until a few days ago but you can bye vanilla bean paste. If you go that rough then you'll need to know that it is roughly a TBSP of bean paste for on bean! This will come in handy later on if you like to bake a lot!
Well you guys already know how much I love this recipe!!! I couldn't help but include the drink recipe. I loved it so much that I had to include it. I tried this drink for the first time at a starbucks... Now normally I'm not one for starbucks but that was all I could get into... there was a huge line and I ventured in. The girl behind the counter said that I should try this because I wanted something that had Earl Gray tea in it. She was actually from Canada, so she made it for me and I couldn't get enough of it! I looked up the recipe when I got home and found the cookie recipe and the drink recipe! It was a wonderful thing! Now that its fall here in the crazy state of Minnesota, I can enjoy it warm! Before I was enjoying it cold and believe me that it is just as good then! The cookies have this butter taste mixed with the tea and its amazing! I loved that they weren't overly sweet and not super earl gray- ish! It just goes well with a nice cup of tea or any meal as your sweet treat! I hope you guys stay around for the next cookie I make! As I said before they are called Matcha green tea cookies! Yep, I'm in the mood for tea cookies and I hope you guys are too!
Monday, October 13, 2014
Mexican Breakfast Bowl (Vegetarian)
My kitty Koda says hi to everyone!!!
So this recipe is actually from memory. My old coworker made this for me and ever since I've been making it for myself. I don't just eat it for breakfast. I feel like it could be for anytime of the day! I don't know why that day my coworker made this for me but I'm very glad he did. It wasn't on the menu and isn't really part of anything he just made it for me and told me it was called a Mexican breakfast bowl so here it is!
Ingredients:
1/2 cup uncooked brown or white rice
1/2 cup black beans (rinsed and drained)
1/4 cup pico de gallo
1 fried egg however you like it.
Directions:
1. Cook the rice according to the package. Usually I cook the bean separate but I found out that its easier to add the beans in with the rice and let them cook that way.
2. Cook the egg however you like. I like mine over easy.
3. Add everything together and enjoy!
Fantastic Ranting Hour! Haha!
Well you obviously know that I love this recipe!!! It has a good flavor and has an awesome memory behind it. Actually this recipe makes me sad that I won't really see those coworkers again but its nice knowing that I have something to remember them by. I do have to tell the story of my kitty and this recipe too! My kitty loves black beans and for some odd reason hes always around me when I'm cooking. Maybe that has something to do with him being a kitten and me holding him while I cooked! Haha! Anyways, He's always at my feet and trying to get up the cabinets to get to the food, but when I cook black beans he goes crazy! He actually tripped me when I was walking with the bowl. So I guess I shouldn't have taught him that, that's okay. Oh well! He might pop up every once in awhile, just letting you know. Well that's it!
Ta Ta For Now,
Lil' Char
So this recipe is actually from memory. My old coworker made this for me and ever since I've been making it for myself. I don't just eat it for breakfast. I feel like it could be for anytime of the day! I don't know why that day my coworker made this for me but I'm very glad he did. It wasn't on the menu and isn't really part of anything he just made it for me and told me it was called a Mexican breakfast bowl so here it is!
Ingredients:
1/2 cup uncooked brown or white rice
1/2 cup black beans (rinsed and drained)
1/4 cup pico de gallo
1 fried egg however you like it.
Directions:
1. Cook the rice according to the package. Usually I cook the bean separate but I found out that its easier to add the beans in with the rice and let them cook that way.
2. Cook the egg however you like. I like mine over easy.
3. Add everything together and enjoy!
Fantastic Ranting Hour! Haha!
Well you obviously know that I love this recipe!!! It has a good flavor and has an awesome memory behind it. Actually this recipe makes me sad that I won't really see those coworkers again but its nice knowing that I have something to remember them by. I do have to tell the story of my kitty and this recipe too! My kitty loves black beans and for some odd reason hes always around me when I'm cooking. Maybe that has something to do with him being a kitten and me holding him while I cooked! Haha! Anyways, He's always at my feet and trying to get up the cabinets to get to the food, but when I cook black beans he goes crazy! He actually tripped me when I was walking with the bowl. So I guess I shouldn't have taught him that, that's okay. Oh well! He might pop up every once in awhile, just letting you know. Well that's it!
Ta Ta For Now,
Lil' Char
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