Ava
&
Hana
" />

Foods R Us

Sweet Potato Burgers 1 sweet potato, cooked and mashed 1 can white beans 1 tsp cajun seasoning 1/4 cup flour 1 egg salt/pepper panko crumbs Drain the beans and mash with your cooked and peeled sweet potato until well mixed. Mash in seasoning, flour and egg. Make sure you can form a patty when everything is mixed together. If it falls apart, add a little more flour. Coat the patties with panko crumbs and cook in vegetable oil over high heat. Cook until each side is browned. Serve on a toasted bun with avocado, lettuce, tomato, onion and mustard! This is a great vegetarian alternative for a burger and will certainly surprise meat eaters at your memorial day weekend BBQ! Adapted from
May 25

Sweet Potato Burgers

Drain the beans and mash with your cooked and peeled sweet potato until well mixed. Mash in seasoning, flour and egg. Make sure you can form a patty when everything is mixed together. If it falls apart, add a little more flour. Coat the patties with panko crumbs and cook in vegetable oil over high heat. Cook until each side is browned. Serve on a toasted bun with avocado, lettuce, tomato, onion and mustard!

This is a great vegetarian alternative for a burger and will certainly surprise meat eaters at your memorial day weekend BBQ!

Adapted from

Beef Bulgogi 1 pound thin sliced rib eye beef 1/4 cup soy sauce 1/8 cup sugar 6 cloves garlic 1 small onion 1 small apple 1/4 cup water 2 tablespoons sesame oil 1/2 teaspoon ground black pepper Take all the ingredients apart from the beef and place in a food processor. Marinate the beef in this mixture in a large sealable container for two hours to a night. Remove meat from marinade and grill or cook on a skillet on high heat. Cook till nice and brown and serve on rice, or in lettuce wraps with onions, rice and gochujang!
May 22

Beef Bulgogi

Take all the ingredients apart from the beef and place in a food processor. Marinate the beef in this mixture in a large sealable container for two hours to a night. Remove meat from marinade and grill or cook on a skillet on high heat. Cook till nice and brown and serve on rice, or in lettuce wraps with onions, rice and gochujang!

Mint Chocolate Milanos 2 sticks of butter 1/2 cup granulated sugar 1 3/4 cup all purpose flour 1/4 tsp salt 2 tsp vanilla extract 1 cup semisweet chocolate chips 1/4 tsp peppermint extract Cream sugar and butter together and add in the flour, salt, and vanilla extract. When you get a soft dough, chill it in the fridge for 30 minutes. Bake at 350 for 20 minutes. Let these cool and melt together the chocolate chips and add in the peppermint extract. When your cookies have cooled and your chocolate is smooth, slather the chocolate on a cookie and make a sandwich with another cookie. Source 
May 21

Mint Chocolate Milanos

Cream sugar and butter together and add in the flour, salt, and vanilla extract. When you get a soft dough, chill it in the fridge for 30 minutes. Bake at 350 for 20 minutes. Let these cool and melt together the chocolate chips and add in the peppermint extract. When your cookies have cooled and your chocolate is smooth, slather the chocolate on a cookie and make a sandwich with another cookie.

Source 

May 10

Samosas

Crust: 

Filling:

To make your crust, combine the first three ingredients and mix with hands. Gradually add the water to make a dough ball that sticks together but is moist. Set aside under a dampened clean cloth till you’re ready to make the samosas.
For the filling, boil some water to cook the potatoes in. Cook them till softened and then chop or mash in a bowl and add a dash of salt. Heat the vegetable oil in a large skillet and add the chopped onions. Once browned add your cumin, fennel and mustard seeds. Mix well and then add the rest of your spices. Once sautéed, add your potatoes in with the green peas. After you heat this drizzle the lemon juice on top.
To make the samosas, roll out a good sized ball of dough into a circular shape and then cut into two semi circles. Make sure the semicircle is even on both sides. Fill a little less than half of the semi circle with the filling and then fold over. If it seems like it’s lacking some filling, pick it up and hold it like an ice cream cone and then spoon in some more filling. Shut it and press down on the opened two sides with a fork. Do this until you have no more filling.
Preheat your oven to 375. Fry in 1/2 inch oil until lightly browned and then bake in the oven for about 20 minutes.

Baked Mac & Cheese 6 oz macaroni or other type of pasta 1 tbsp butter 1 tbsp dijon mustard 1/8 cup flour 1 cup skim milk 1 cup chicken broth 1/2 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese 6 oz broccoli (cooked) 1/8 cup panko (bread crumbs) cooking spray Makes about 4 servings.Preheat the oven to 350F. Cook pasta in boiling water. Drain and set aside. Coat baking pan with cooking spray.Melt the butter in a skillet and add in the flour.  When you get rid of the lumps, stir in the milk, chicken broth and dijon mustard. Add cheese and remove from heat once well mixed/melted. Finally add in your pasta and your veggies and then place in your baking pan. Top with breadcrumbs (and some extra cheese) and bake for 25 minutes. 
May 9

Baked Mac & Cheese

Makes about 4 servings.
Preheat the oven to 350F. Cook pasta in boiling water. Drain and set aside. Coat baking pan with cooking spray.
Melt the butter in a skillet and add in the flour.  When you get rid of the lumps, stir in the milk, chicken broth and dijon mustard. Add cheese and remove from heat once well mixed/melted. Finally add in your pasta and your veggies and then place in your baking pan. Top with breadcrumbs (and some extra cheese) and bake for 25 minutes. 

Guacamole Two avocados peeled and pitted Half a tomato Half a red onion 1 tablespoon lemon juice A sprinkle of cayenne pepper A sprinkle of salt I made some guacamole for cinco de mayo and figured I might as well post it. Mash the avocado in a bowl and then add lemon juice for flavor and to help keep it fresh. Chop up the other vegetables and put in bowl, mix together and then add seasoning. 
May 6

Guacamole

I made some guacamole for cinco de mayo and figured I might as well post it. Mash the avocado in a bowl and then add lemon juice for flavor and to help keep it fresh. Chop up the other vegetables and put in bowl, mix together and then add seasoning. 

Greek Style Quinoa 1 cup quinoa 2 cups vegetable broth 1/2 cup chopped red pepper 1/4 cup halved black olives 2 tablespoons chopped red onion 1/2 cup chopped cherry tomatoes 1/2 cup chopped canned artichokes feta cheese (add to your liking) some parsley Simmer vegetable broth and add quinoa. I didn’t have vegetable broth so i added a vegetable cube to water and heated that up. Cover and cook on low for 30 minutes or so. Remove from heat and cool. Make sure the quinoa doesn’t burn and stick to the bottoms of the pan.  Chop up all the vegetables while waiting for the quinoa to cool. Combine them and add in the quinoa and cheese after cooled. Serve as a lunch dish or a side dish. Makes over four servings Source
May 5

Greek Style Quinoa

Simmer vegetable broth and add quinoa. I didn’t have vegetable broth so i added a vegetable cube to water and heated that up. Cover and cook on low for 30 minutes or so. Remove from heat and cool. Make sure the quinoa doesn’t burn and stick to the bottoms of the pan. 

Chop up all the vegetables while waiting for the quinoa to cool. Combine them and add in the quinoa and cheese after cooled. Serve as a lunch dish or a side dish.

Makes over four servings

Source

Oreo Cheesecake 20 oreos (15 oreos for the bottoms and 5 to crush) 16 oz cream cheese (room temp) 1/2 cup sugar 1 tsp vanilla extract 2 eggs 1/2 cup sour cream pinch of salt This recipe makes about 15 cupcakes. Preheat your oven to 275F degrees. Line a cupcake tin with liners and place a whole oreo on the bottom of each. Crush 5 oreos and set aside for later. First, beat cream cheese until softened and smooth. Then, gradually add sugar and beat until combined. Add the vanilla extract. Beat in one egg at a time. Beat the sour cream and salt in. Finally add the chopped oreos and scrape down the sides of the bowl.  Fill cupcake tin with batter and bake for 22 minutes or until set. Cool and refrigerate after removing from tin. Enjoy! Adapted from
Apr 26

Oreo Cheesecake

This recipe makes about 15 cupcakes. Preheat your oven to 275F degrees. Line a cupcake tin with liners and place a whole oreo on the bottom of each. Crush 5 oreos and set aside for later.

First, beat cream cheese until softened and smooth. Then, gradually add sugar and beat until combined. Add the vanilla extract. Beat in one egg at a time. Beat the sour cream and salt in. Finally add the chopped oreos and scrape down the sides of the bowl. 

Fill cupcake tin with batter and bake for 22 minutes or until set. Cool and refrigerate after removing from tin. Enjoy!

Adapted from

Dan Dan Noodles 12 oz udon (or other thin noodles) 3 tablespoon sesame oil 3/4 pounds ground pork salt & black pepper 2 tablespoons chopped ginger 3/4 cup chicken stock 2 tablespoons chili oil  2 tablespoons red wine vinegar 2 tablespoons soy sauce 2 tablespoons peanut butter pinch of sugar 4 tablespoons chopped roasted peanuts 2 tablespoons of thin sliced scallions Cook/drain your noodles and set them aside to cool. You can chill them in a bowl of ice water and then drain them once again before serving.  Heat the sesame oil in a large skillet or wok until smoking hot. Add your pork and a bit of salt/pepper and cook until half cooked. Add ginger and continue cooking until the pork is beginning to brown. Add your chicken stock, chili oil, red wine vinegar, soy sauce, and peanut butter. Mix it well and then add a little sugar. Let it boil and simmer for 7-10 minutes until the sauce thickens. At this point you can either add the noodles into the skillet and mix, or serve the meat mixture on top of the plain noodles. (I chose the latter) Remember to top your noodles with the peanuts and scallions! This is one of my favorite chinese dishes and I chose to make it using a more American format. It still has the kick of spiciness and awesome taste! Adapted from
Apr 17

Dan Dan Noodles

Cook/drain your noodles and set them aside to cool. You can chill them in a bowl of ice water and then drain them once again before serving. 

Heat the sesame oil in a large skillet or wok until smoking hot. Add your pork and a bit of salt/pepper and cook until half cooked. Add ginger and continue cooking until the pork is beginning to brown. Add your chicken stock, chili oil, red wine vinegar, soy sauce, and peanut butter. Mix it well and then add a little sugar. Let it boil and simmer for 7-10 minutes until the sauce thickens.

At this point you can either add the noodles into the skillet and mix, or serve the meat mixture on top of the plain noodles. (I chose the latter) Remember to top your noodles with the peanuts and scallions!

This is one of my favorite chinese dishes and I chose to make it using a more American format. It still has the kick of spiciness and awesome taste!

Adapted from

Gyoza (Pork Dumplings) 2 cups chopped cabbage  1/2 pound ground pork 2 cloves chopped garlic 1 tablespoon fresh grated ginger 1/4 cup chopped onion 1 tablespoon minced green onion 1 teaspoon crushed red chili pepper 2 teaspoons of red miso paste 1 package gyoza or wonton wrappers  1 tablespoon + 1 teaspoon sesame oil 1/4 cup water Make sure your cabbage is drained of water and place in a deep bowl. Add pork, ginger, garlic, both onions, red chill pepper, miso paste and 1 teaspoon of the sesame oil. Mix together using your hands until everything has the same consistency. Tenderize the meat with your hands by creating a large ball and pushing it down into the bowl.  Wrapping the dumplings is probably the hardest part but once you get the hang of it, it gets easier! Take the dumpling wrapper and place it on a dry flat surface. Place a teaspoon of the meat mixture in the center. Moisten your fingertips with a little water and trace half the edge of the wrapper. Fold the dry side over so its even with the wet side and seal it. Take the half circle dumpling in you hand and pleat the top. To cook, heat tablespoon of sesame oil in a large skillet with a lid on medium high heat. After it’s warmed, place as many dumplings on the surface of the skillet without allowing them to touch. Cook for a couple minutes until the bottoms are browned (you can check by lifting one or two of the dumplings by their pleats). Once ready, pour in the 1/4 cup of water and place the lid on tight. Lower the heat just a bit. You might want to add a little more sesame oil to make sure they don’t stick. When the dumplings start looking tranclucent you can take the lid off and increase the heat again for two minutes or so. They’ll be done after this. To make a dipping sauce mix soy sauce with rice vinegar in a 2:1 ratio, enjoy!
Apr 3

Gyoza (Pork Dumplings)

Make sure your cabbage is drained of water and place in a deep bowl. Add pork, ginger, garlic, both onions, red chill pepper, miso paste and 1 teaspoon of the sesame oil. Mix together using your hands until everything has the same consistency. Tenderize the meat with your hands by creating a large ball and pushing it down into the bowl. 

Wrapping the dumplings is probably the hardest part but once you get the hang of it, it gets easier! Take the dumpling wrapper and place it on a dry flat surface. Place a teaspoon of the meat mixture in the center. Moisten your fingertips with a little water and trace half the edge of the wrapper. Fold the dry side over so its even with the wet side and seal it. Take the half circle dumpling in you hand and pleat the top.

To cook, heat tablespoon of sesame oil in a large skillet with a lid on medium high heat. After it’s warmed, place as many dumplings on the surface of the skillet without allowing them to touch. Cook for a couple minutes until the bottoms are browned (you can check by lifting one or two of the dumplings by their pleats). Once ready, pour in the 1/4 cup of water and place the lid on tight. Lower the heat just a bit. You might want to add a little more sesame oil to make sure they don’t stick. When the dumplings start looking tranclucent you can take the lid off and increase the heat again for two minutes or so. They’ll be done after this.

To make a dipping sauce mix soy sauce with rice vinegar in a 2:1 ratio, enjoy!