Simple Feasts

Notes 49


2 October 2014



Chicken, black bean and corn chipotle chili.
Working from home is awesome but it can be super difficult to plan lunches - more than once I resorted to stale peanuts and dried up bits of cheese.

Then I put my slow cooker to use. It’s almost too easy to throw some proteins and veggies into the pot. Set it and forget it and in a couple of hours you’ve got hot lunch ready and waiting. Best of all, you can just stick the insert pot in your fridge overnight and pop it back into the slow cooker the next day for perfectly heated leftovers.

Tl;dr: I don’t even care if this makes me sound like a #housewife


Chipotle chicken, black bean and corn chili

This has made about 4 lunches for me, go ahead and double/triple/etc:
  • 1 can chipotles in adobo
  • 2 tablespoons tomato paste
  • 1/4 cup chicken stock or water
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 cloves garlic, minced
  • 2 plum or roma tomatoes, roughly chopped
  • 1 cup fresh or canned corn
  • 1-2 cups rehydrated or canned beans of your choice (amount varies depending on how bean-y you want this to be)
  • 4 boneless skinless chicken thighs
  • salt and pepper, to taste
In your slow cooker insert oven thingy, combine the adobo sauce, the tomato paste, and the chicken stock or water and whisk to combine. Depending on how spicy you like it, chop up a couple of the chipotles and throw them in, too.
Season with cumin, cinnamon and garlic. 
Fold in the tomatoes, corn and beans. Taste, and adjust the seasonings. 
Nestle the chicken thighs into the salsa-y mixture, make sure they’re either submerged or mostly covered.
Cook in your slow cooker on low for 6 hours or high for 4. Shred the chicken meat (it should spread with just a spoon), stir it in, and either enjoy right away with cilantro and crema or cotija cheese, or refrigerate and reheat as needed.
No slow cooker? You can also do this in a dutch oven, just preheat to 375, coat the bottom of the pan with about 1 tablespoon of olive oil, and add a little more chicken stock to prevent too much evaporation.
Notes 5


24 September 2014


Home made pizza

Crust consists of ~1.5 cups Bisquick mix with 1/3 cup hot water, plus died basil, garlic powder and crushed dried red pepper. Mix together to form dough.

Pesto sauce, topped with diced Carmen peppers and fresh mozzarella slices.

Bake at 450F for 10-12 min. Quick and easy!

Notes 1037


24 September 2014



Cherry Sake Cocktails

recipe here.

Yields: 2 drinks


2 small handfuls frozen dark sweet cherries, thawed (about 2/3 cup)
4 shots sake (about 3/4 cup)
Ginger ale
A couple drops of red food coloring (optional)


Divide cherries among two tall glasses. Gently muddle cherries with the back of a wooden spoon in the bottom of each glass. Top with plenty of ice. Add 2 shots of sake to each glass. Fill to the top with ginger ale. Add a drop or two of red food coloring for extra color, if desired. Sip and let it be.

P.S. For a non-alcoholic version, simply leave out the sake.

Notes 2


12 August 2014


Gazpacho soup, nice and refreshing on a hot summer day like today.

Chopped up 2 beef steak tomatoes, 2 cucumbers, garlic, onion into small pieces. Added 1/4 cup olive oil, 1/4 sherry vinegar, salt, pepper, sugar, and blended together with my immersion blender. Chilled in the fridge for several hours.

Notes 6


7 August 2014


Its Food Friday! So here’s an easy delicious recipe for your liking.

Here’s what you need:

Pancake mix

Quesadilla maker

Peanut butter and or Nutella

Chocolate chips or other toppings of your choosing

Here’s what you do:

Follow the recipe on your pancake mix to make batter as usual. If you just want one serving you may want to make half of a batch.

Spray your quesadilla maker with non-stick spray then turn it on and let it heat up.

Carefully pour your pancake batter into the base of your quesadilla maker until it is full. 

Press the top of your quesadilla maker down into the batter and let it cook for about 5 minutes, or until the pancake batter looks fully cooked.

Once its fully cooked remove the pancake with a spatula and spread on peanut butter and/or Nutella and add any toppings you’d like such as chocolate chips. 

After that you can cut apart the slices and enjoy!

For more recipes visit

Notes 625


31 July 2014


Pancake Bites!!! 

(via rockstar-on-a-budget)

Notes 1987


31 July 2014

Notes 15


27 July 2014

Strawberry Banana Smoothie Recipe



Here is the recipe for my all-time favorite smoothie!

Makes 1 serving:

  • 1 medium banana
  • 6-7 medium (frozen) strawberries
  • ½ cup of milk (120 ml.)
  • ½ cup of water
  • (1 scoop of vanilla protein powder - this is a matter of choice. You will get just as great tasting smoothie even if…
Notes 59


26 July 2014


It’s Food Friday. Today I’m presenting you guys with a tasty breakfast sandwich idea. Be forewarned it’s messy to eat, but quite delicious. 

Here’s what you need:


1 egg

1 avocado

Whatever you want in your egg (spinach, tomatoes, peppers, watercress, whatever your heart desires.)

Here’s what you do:

Scramble an egg in a small microwave safe bowl.

Mix in any other ingredients you want in your egg.

Microwave the egg for about 2-3 minutes until it is fully cooked.

While the egg is microwaving toast your bread.

Once your bread is toasted cut your avocado in half and spread it onto one slice of bread.

Next take your egg out of the microwave and try to finagle it out of the bowl in such a way that it stays together in a circle. I usually use a fork to loosen the edges and then scoop it out. 

Place your egg on the slice of bread without avocado. 

Add any other leafy greens that you desire, put your sandwich together, and enjoy! 

Oh…also, grab a napkin, like I said, it’s pretty messy.

Notes 0

This is an extremely simple cheese and pasta dish.

Pasta, Squash & Gorgonzola

3 c. pasta, boiled according to directions

2 c. summer squash or zucchini, chopped

1/2 c, Gorgonzola cheese crumbled

1 tsp garlic

2 TBSP olive oil

2 tsp Italian seasoning

salt, Parmesan cheese to taste

1. Put olive oil and spices in pan, saute on medium heat for 2 min.

2. Add squash. Cook until tender 5-10 min depending on thickness of slices. Stir occasionally.

3. Add pasta and cheese. Turn down heat to low. Cook 2 min stirring constantly so the cheese is spread evenly. 

4. Serve immediately. Garnish with Parmesan. 

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