Tag Archives: easy

An Easy Lunch


Hello fellow readers!!

University has been quite hectic this week, it’s amazing I even had the time or energy to eat. So cooking good food has been more of a luxury. But this was an easy and spur of the moment recipe that I just tried from the ingredients in the pantry and fridge. It’s easily customisable and won’t take that long to make.

Serves 1


4-6 Jumbo Shells (I used Great Value)

1 cup mozzarella cheese

3/4-1 cup Ragu or any tomato sauce of your choice

3/4 cup spinach (I used frozen)


1. Preheat oven to 390 degrees F.

2. Boil the jumbo shells, until it is al dente, it will be cooked but still slightly firm. Drain the water.

3. I used frozen spinach so I cooked that according to the package directions. Drain any excess water.

4. Pour half of the tomato sauce onto the bottom of the baking pan you will be using.

5. Carefully open up one of the shells and spoon in spinach and and cheese. Place it onto the baking pan. Put filling in the remaining pasta shells.


6. Pour the remaining tomato sauce over the stuffed pasta shells.

7. Optional: Add any remaining cheese on top.

8. Put into the oven for about 20-30 minutes. Serve hot with a salad on the side(translation= cheesecake) and for the wine drinkers out there, make a fancy dinner out of it!Image


1. I used the ingredients I already had, but traditionally pasta shells are filled with ricotta cheese. So you can easily make this substitution and use the mozzarella on top.

2. I didn’t want my stuffed shells to be too tomato sauce-y so I reduced the amount.

3. I know we try to make healthy food and I show you my plate of cheese stuffed pasta shells and cheesecake. But this is the first time I am making good food in a while, so let’s just let this one slide =)

I hope you go and try this and let me know how you make it! Happy eating!!=)




Ode to Potato


So as you have seen, we have a lot of potato in our diet. This is because potato is such an easy vegetable to change to your liking. It can be fried, roasted, mashed, baked! There is no end to what you can do to a potato. But last night, I really wanted something good but quick (20 mins) to make. And potato takes at least 20 minutes to boil. So we decided to make this baked potato recipe, but make the process a little faster because baking potatoes takes about 45 minutes, depending on the size of the potato. So here is an easier way to do it.

Serves 2


2 large potatoes (russet)

Vegetables (I used green pepper, cauliflower, onions, but you can put any others)- chopped into small pieces


Butter- optional


1. Wash the potatoes really well under cold water, brushing off any eyes and dirt. Poke a few holes with a fork all over the potatoes.

2. Put the potato in the microwave for about 4-5 minutes, just until the potato becomes a little bit soft. Our microwave is very powerful so we try not to put the potato in for more than that, otherwise it becomes too soft.

3. In the mean time, preheat the oven to 350 degrees.

4. Once the potatoes are done in the microwave, take them out CAREFULLY and poke holes along the middle of the potato. Press it gently on the edges and the potato should pop open.

5. Fill the middle with your vegetables and a small amount of butter (if using). Then sprinkle a little cheese, just to melt in with the vegetables.

6. Many websites that I read said put the potato directly on the oven rack and put a sheet of foil under it to catch any drippings. But we just put the potato on a sheet of foil and put it in the oven so it will be easier to take it out. Leave the potato in for about 15-20 minutes, until all the vegetables are cooked.

7. Once it is done, serve hot with more cheese.

8. Optional- we put a pot with half a can of beans and put some taco seasoning and salt, to serve on top of the potato.


The vegetables really add flavour so make sure it cooks through completely, otherwise you will have a lot of uncooked vegetables on top of the potato.

We love butter with baked potatoes, and it adds a creamy flavour to the potato but you can easily just add salt and pepper to it instead. We just like going the fatty way! =)

What quick innovative recipes do you have for potatoes (or any other vegetable)?


A Halloween Treat


Hello fellow foodies!

It is that awesome time of year again, where they play all the classic scary movies, there is an abundance of Halloween candy and creative costumes! I really love the weather during Halloween too, it’s not too cold (if you’re not in New York) and it is just beautiful outside.

So, as you can tell I am in a very good mood! And I have a potluck at work on Halloween where we get to dress up and decorate our office space and just have a good time. I decided to make Cheesecake cupcakes, that turn out great all the time and they don’t take that much time to make. I always make these for special occasions but I added a Halloween twist to it =). I got the recipe from this website.

Yields about 24 cupcakes.



2 packages of 8 oz. cream cheese- room temperature

1 package of chocolate chip cookie dough

2 tsp vanilla essence (I accidentally took a picture of the red food colouring hahah)

2 eggs

1 can (14 oz) condensed milk

Red and Yellow food colouring- optional


Cupcake liners

Cupcake trays

Hand mixer


1. Preheat the oven to 325 degrees F. Put the liners in the cupcake tray and put a small amount of the cookie dough in. The cookie should flattened to fill the bottom of the liner. Once the oven is heated, put the cupcake tray in for about 5 minutes, so that the cookie just starts cooking.

2. While the cookie is baking, in a large mixing bowl, put the cream cheese, condensed milk, vanilla essence and eggs. Beat with the mixer to make a smooth batter.

3. Optional- In a separate smaller bowl mix equal parts of the red and yellow food colouring to make orange. Add this to the cheesecake mixture.

4. By this time the cookies should have expanded to the edge of the liner and should be taken out and cooling, add the cheesecake mixture so that it fills about 2/3 of the cupcake liner.

(Excuse the mess)

5. Put it back in the oven and cook for about 11-13 minutes. Depending on your oven, check the cheesecake after the first 10 minutes, it should look smooth at the top.

6. Once the cheesecake looks like the way it does in the picture, remove it from the oven but leave it in the cupcake tray for about 7-10 minutes. Cheesecakes generally tend to crack at the top if they are left in heat for too long, so the heat from the tray will cook any inner parts of the cheesecake that may not have cooked, leaving the top smooth.

7. Now you can take out the cheesecake from the tray and put it in the fridge so that it sets. After about an hour or two you are ready to eat it!


The orange (or any other colour) is completely optional, I just wanted to make it especially for Halloween, the pink one is for a friend’s birthday and the red one was just an experiment. I really wish I had edible black marker so we could have taken it up one more notch and made it look like evil pumpkins or something!

The white one is one that I generally make for occasions. The top is just a strawberry syrup I make using frozen strawberries and sugar over a low heat to combine the flavours and break the strawberry down a little. Then serve on top. (This also hides any cracks made on top of the cheesecake).

Another note is that the taste is up to you, whether you like it more cream cheese-y or more sweet is a taste preference, we like it right in the middle and so we use about 2/3 of the condensed milk then add extra if we need it to be sweeter.

I really hope you try this out because it is not very tedious, tastes excellent and is a much nicer and easier way to serve cheesecake.

Happy eating! =)