Posts tagged ‘easy’

May 7, 2013

Easy Breakfast Cookies


These banana cookies are so simple to make, I couldn’t believe it. I only used bananas, oats, chocolate chips and cinnamon. You could also throw in nuts or dried fruit. Just try not to add too many ingredients or the cookies won’t hold.


This isn’t a very long post at all! Oops.

The sun is shining and we are headed down to the water to soak in some sunshine and spend some time with our 3 year old niece.

I think there will be some grilling as well! Have a great day!


Easy Breakfast Cookies {adapted from here}


  • 2 old bananas
  • 1 cup quick oats
  • 1 handful of chocolate chips
  • 1-2 tsp ground cinnamon


In a bowl, mash bananas with a fork and add in the quick oats. Mix well.

Stir in the chocolate chips and cinnamon.

On a greased baking sheet (important!) spoon out ~12-15 cookies and bake in the oven at 350 for 15 minutes.

April 13, 2013

Pad Thai with Tofu


I have been staying with my Mother-In-Law this past week because my husband has been away. He and his dad take a trip every year to see the Frozen Four Hockey Tournament (college hockey) and this year it is in Pittsburgh. Every year they host it in a different city, so he has been to some pretty cool places! Not that I am jealous or anything…


I have been wanting to make Pad Thai for quite some time now because it is one of my favorite dishes to order at a Thai restaurant. I don’t know what took me so long, maybe I thought it would be difficult? Well I was wrong.

I was flipping through a new cookbook of mine called, Cook without a Book: Meatless Meals: Recipes and Techniques for Part-Time and Full-Time Vegetarians, and I found a recipe for “Perfect Pad Thai”. Clearly, I needed to give it a try…I mean it has the word “perfect” in the title and all! The ingredient list wasn’t long and the steps seemed simple. Yes, you can swap out the tofu for chicken, shrimp or whatever your little heart desires! The tofu was fantastic though so please give it a try, PLEASE?!

If you have never made Pad Thai, I feel like this is a good place to start because of how simple it is. I believe there are many recipes that are more “involved” and everything but I am glad I started with this one! If you make Pad Thai all the time and have a favorite way to make it, please share in the comments!


I did have ONE problem. The recipe in the book said to take your rice stick noodles and place them in an 8-9 inch square pan and place boiling water over the noodles. Then cover and let stand for for 5 minutes, until soft. However, this did not work for me! Most of the noodles stuck together and took way longer than 5 minutes to soften. Maybe other people have had better luck but I looked at the directions on the package of noodles I had purchased and those directions were completely different than the book. Lesson learned: always double check package directions vs. recipe directions for things like this. Oh and next time I am busting out the chopsticks! I really like using them and we have a few pairs at home.

What are your thoughts on chopsticks? Do you use them often or do you like to use a fork instead?

Pad Thai with Tofu {adapted from Pam Anderson’s Cook without a Book}


  • 7-8 oz extra firm tofu (1/2 package)
  • 8 oz Thai rice stick noodles
  • Pad Thai Sauce (recipe follows)
  • 1 medium-large onion, halved from pole to pole, each half cut into 6 wedges)
  • 1 tbsp minced garlic
  • 6 scallions, cut into 1-inch lengths
  • 8 oz (scant 3 cups) bean sprouts, rinsed
  • 2 large eggs, lightly beaten
  • 2 tbsp vegetable oil
  • 1 lime, cut into 6 wedges
  • 1/4 cup roasted peanuts, coarsely chopped
  • Cilantro leaves for garnish (optional)

For the Pad Thai Sauce

  • 6 tbsp low-sodium soy sauce
  • 2 tbsp sugar
  • 1 tsp red pepper flakes (or more if you like it spicier!)

Mix all ingredients together.


Drain the tofu and place on a plate. Top with a second plate and weight with a heavy can. Set aside for 10 minutes to press out some of the liquid.

Cook Thai rice stick noodles according to package direction. Set aside.

Place the Pad Thai Sauce in a small bowl. Cut the pressed tofu in bite size cubes. Arrange the onion, garlic, scallions, bean sprouts, and eggs next to your stovetop. (you need to move quickly so it helps having everything ready!)

Heat a 12-inch nonstick skillet (or wok) over high heat. When very hot, Add 1 tbsp of the oil and the onion and stir fry until the onion is still crisp and spotty brown, about 1 minute. Add the tofu and stir-fry until lightly browned, about 1 minute. Stir in the garlic, scallions, and bean sprouts and stir-fry until the vegetables wilt slightly, about 1 minute. Make a well in the center of the pan and pour in the eggs. Cook until partially set, then scramble into the vegetable mixture. Transfer to a bowl, pour half the Pad Thai Sauce over it, toss to coat.

Add the remaining 1 tbsp oil to the same skillet and heat until shimmering. Toss the noodles with the remaining Pad Thai Sauce. Add to the skillet and stir-fry until heated through, about 2 minutes. Return the vegetable mixture to the skillet and stir-fry until noodles are heated through. Transfer to a serving platter and squeeze 2 of the lime wedges over the noodles, sprinkle with peanuts. Garnish with cilantro and remaining lime wedges. Serve immediately.

*Print Recipe


February 1, 2013

Crock Pot Pork Ribs


The Super Bowl is basically here and I’m a little late in the game (HAHA get it?) with suggesting ideas for you to serve at your partay. Here I go anyway: RIBS. 

It’s funny how easy these are. All we did was rub the ribs with some rib rub, let them marinate for a bit (because we started them too late in the day) and tossed them into the crock pot at around 3:30am (don’t ask).

We literally took them out of the fridge, placed them on their sides into the slow cooker and turned it on to low for 10 hours. Then passed out in bed and woke up to a house smelling of ribs and excited that lunch was already prepared!



Since we are only two people, we have leftovers! Hurray! I hope everyone has a fun Sunday enjoying football (if you enjoy that part of the Super Bowl), commercials or whatever and the FOOD!

Crock Pot Pork Ribs


  • 2-3 lbs pork ribs
  • 1 packet of your favorite BBQ rub (we used this one from McCormick and it was great!)
  • Barbecue sauce (optional)


Remove ribs from package and cut them into smaller racks so they fit in the crock pot. Evenly distribute the rub all over the ribs. Place ribs into crock pot, on their side if possible, and cook on low for 8-10 hours.

Remove from crock pot and serve with barbecue sauce, if you like.

**Print this Recipe**

{Other Super Bowl ideas}


1. Nachos – This one is an obvious choice.

2. Soft Pretzels (vegan) – Make them into smaller bites if you need to feed a small crowd.

3. Buffalo Chicken Quesadillas (with sriracha) – A pretty basic quesadilla with buffalo chicken but I love the addition of Sriracha. 

4. Buffalo Chicken Dip – Well…yeah!

5. Panko Fried Pickle Chips – This one is for my sister-in-law. She loves them and I think you will too! The panko makes them extra crunchy!

6. Baked Coconut Shrimp – I could probably eat 143 of these. Light, crunchy, delicious and easy. What else can I say?

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