Tag Archives: Recipes

30-Minute Gourmet: One-Pan Pasta


If you are looking for a quick and versatile recipe to add to your collection, look no further. This recipe for one-pan pasta is probably my #1 go-to when I need to make something impressive. It can easily be prepped, cooked, and cleaned in less than thirty minutes, making it a perfect recipe for nearly any occasion.


Even beyond the speediness, its taste alone will make it one to ad to your bookmarks bar. Cooking all the ingredients together allows the water to absorb all the flavors, which is then absorbed by the pasta. Instead of having a heavy sauce coating the pasta, the recipe relies on the natural flavors to give the pasta a much lighter and subtler taste.


Something else I love about this recipe is that it can stand alone or be a perfect side to nearly any main course. One of my favorite pairings for this recipe is a lightly seasoned salmon. Just a light brushing of butter, salt, and pepper draw out the natural flavors of the fish, much like this recipe does for the pasta, making it a perfect match. And the recipe is highly malleable. I have tried different ingredients and found that as long as the proportions are right, there are very few ingredients that would pair poorly with this pasta. I altered my personal recipe based on food sensitivities and other preferences, so it’s good to try many different variations to develop a personal recipe for your taste.


One final thing I have to compliment this recipe on is that cleanup takes less than five minutes. The cutting board and knife can be cleaned while the water is heating, leaving just the pan, tongs, a fork, and a plate or bowl (unless of course you are sharing the pasta). And because there is no sauce, there is hardly any mess to take care of. Really, it is so simple it can be done in a matter of seconds.



Now onto the actual recipe I have been raving about.


One-Pan Pasta (Adapted from Lottie + Doof  )


12 oz linguine

12 oz cherry tomatoes, halved or quartered if large

3 oz sliced baby bella mushrooms

1 small onion, thinly sliced (about 1 cup)

7 cloves garlic, thinly sliced

1 teaspoon red pepper flakes

3 sprigs of basil

3 tablespoons of extra-virgin olive oil

3 teaspoons kosher salt

½ teaspoon pepper

4 ½ cups of water


Combine all the ingredients in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs until water has nearly evaporated. Season to taste with additional salt and pepper.






Avocado Egg Boats


Hi everyone! 

As the semester draws to a close there are two things running through every student’s mind:

  2. Finals. Finals. And more finals.

So, because we’re all so busy right now, I wanted to share one of my simplest, healthiest, and tastiest recipes. It’s a hearty, filling treat that takes almost no time and will keep you kicking through these final few weeks. 

An Avocado Egg Boat is basically an egg baked inside an avocado half. There are a few simple steps, and all you need is one avocado and two eggs.

Preheat oven or toaster-oven to 350, and line a baking sheet with tin foil.

First, cut a ripe avocado in half. Remove the pit carefully by piercing it with the knife and pulling it out. 

Next, scoop out another fourth of each half around the pit. You just want to make a bigger hole than there already is. 

Place each half on the tin foil covered sheet.

Then, crack an egg into the hole you just made. One egg goes in each half. Carefully, put baking sheet in the oven.

Cook for 30-40 minutes. Note that a toaster-oven will cook on the faster side.

Finally, top the finished product with salt and pepper. If you have some fresh herbs, add some on top for a bit of freshness!

Eat up, stay nourished, and good luck on your finals! 

Pumpkin Spice Madeleines Recipe

Soft, warm, and buttery, Madeleines are French tea cakes that are known for their distinct scallop shape. Spice up your madeleines this season with this autumn appropriate variation.


2 whole eggs

1/3 cup granulated sugar

1 tbsp lemon zest

3 ½ tbsp pumpkin puree

½ cup all purpose flour

1 tbsp pumpkin pie spice (or make your own with ½ tsp each of cinnamon, nutmeg, allspice, ground clove)

1 tsp baking powder

pinch of salt

¼ cup butter, melted

3 tsp powdered sugar for dusting


Continue reading Pumpkin Spice Madeleines Recipe

Veggie “Hand Roll” with Honey Mustard Dipping Sauce

Hello again everyone!

This week we’re going to move out of the realm of dinner and explore a lighter, and usually more rushed, meal: lunch! The goal is to show you all that lunch doesn’t need to be a rush job. Instead, it should be the mid-day break that you look forward to. So here’s your challenge: pick a day next week that you’re going to forgo to protein bar and on-the-go yogurt and make lunch in the morning. If you need some help deciding what to make, I can help!

Today I’m sharing with you Veggie Wrap “Hand Rolls” with a Honey Mustard Dipping Sauce. This recipe is an obvious play on sushi. We’re going to put a ton of fresh, crunchy veggies and hummus in a crisp seaweed wrap. Our “soy sauce and wasabi” is going to be a deliciously sweet and savory honey mustard. It’s fast, it’s easy, it’s so good.

Here’s what you’re going to need to…

Wrap/Hand Roll

1 Raw Nori Seaweed Sheet

1 Red Bell Pepper

2 Carrots

2 Leaves of Kale

A heavy dollop of your favorite hummus


Dipping Sauce/Soy Sauce

1 tsp. Dijion Mustard

1 tsp. Honey


FIRST… Wash your veggies well. Julienne the pepper and carrots (cut them into long, thing strips as seen below.) Cut the tough, center core out of the kale. Then, just rip the kale into bite-sized chunks.

When all is said and done, your cutting board should look like this…


TO MAKE THE SAUCE…Put your teaspoon of both dijon mustard and honey into a small bowl. Mix it up. (How easy is that?!) You can use another kind of mustard if you have no other choice, but I strongly encourage the dijon. The difference in flavor is really noticeable.  The dijon has a kick that plays off the honey brilliantly. It’s borderline magic.


NEXT… Toast your seaweed. You can do this several different ways. If you have a convection oven, that’s the easiest. Pop the sheet in there and toast it for about 30 seconds, or until it turns green and is flexible to the touch. The change from toasted to burnt happens really quickly, so keep your eye on it. Other ways you can do this is holding the seaweed in tongs over an open flame or in a dry pan on your stove top.

TO ASSEMBLE… Do this quickly while the seaweed is still malleable. First spread a generous heap of hummus into the middle of the wrap on the diagonal (because thats the direction you’re going to roll it.) Then, add your cut vegetables. You can put as many as you feel comfortable with. I like to really load it up. If you have extra, just make another wrap, or dip it in more hummus!

Roll it all up on the diagonal, using your fingers to scrunch in the veggies and keep the roll tight. Channel your inner Chipotle worker. Then, slice it down the middle and you’re ready to eat!


Happy lunching everyone! Let me know how this works for you in the comment section below. I would love to hear from you!


Time to change your mind about Brussels Sprouts

From the blog, The Neurotic Kitchen, http://www.neurotickitchen.com/2012/10/restaurant-inspiration-ilili-brussels.html

Brussels sprouts. My mother never really cooked them when I was a kid. The first time I heard of them, I also heard that they tasted like rotten socks. And so I avoided at all cost for the majority of my life until I had them as a mezze at Ilili, a modern Lebanese restaurant in Flatiron. They were bitter, salty, sweet, and tangy all at the same time. Recently, I’ve decided to try my hand at making them. I looked up the recipe online and made them for myself and I was so surprised at how easy they were to make. There really aren’t any measurements involved, and so I’m not going to give quantities in this recipe.

All you need are brussels sprouts, a good quality fig preserve, yoghurt, and fresh, finely chopped mint.

First, blanche the vegetables by cooking them in salted boiling water for 3 minutes.

Then, on high heat, shallow fry the sprouts in vegetable oil until they become very golden brown and crispy.

Next, make a mint-yoghurt by adding the amount of mint that you’d like to the yoghurt. Mix equal parts fig preserve and water, and heat them in the microwave until you get a nice smooth mixture.

Finally, assemble your dish by layering the mint-yoghurt, and fig jam over the fried sprouts. Optional but delicious toppings are fresh grapes, cut in half, and toasted walnuts, coarsely chopped. This is a really easy recipe to make, and I hope that it changes your mind about brussels sprouts the same way it did for me!

Image taken from the blog, Marisa's Healthy Kitchen, http://marisashealthykitchen.com/2011/06/05/figgy-brussel-sprouts-with-grapes-and-walnuts/
Image taken from the blog, Marisa’s Healthy Kitchen, http://marisashealthykitchen.com/2011/06/05/figgy-brussel-sprouts-with-grapes-and-walnuts/


Sweet Tooth Recipes: Lemon Squares

Fancy Shmancy Lemon Bars

When fall hit New York City, with it came apples, pumpkins, squash and all things cinnamon spiced. However, I’ve decided to disregard all of the in-season fruits and vegetables and make lemon bars instead. Lemon squares are strong, filling, and tangy, but they are also a crowd pleaser. Pair them with tea for an afternoon fall snack with friends—in Denmark, we call this “Hygge”: Cozy time with friends!



  • ¼ pound of butter (1 stick)
  • ¼ cup sugar
  • 1 ½ cup flour


  • 3 eggs
  • 1 ½ cup of sugar
  • ½ lemon juice
  • ½ cup flour


  • Confectioner’s sugar


  1. Begin by taking a sliver of butter to the pan, or grease it with Pam and flour.
  2. Knead together butter, ¼ cup of sugar and 1 ½ cups of flour into dough.
  3. Pat down the dough into the greased pan to make a crust.
  4. Place into an oven at 350 degrees for 10-15 minutes or until lightly golden brown.
  5. During this time, mix together eggs, the rest of sugar, the rest of flour, and lemon juice.
  6. Take the crust out of the oven, let cool for 20 minutes.
  7. Pour the lemon mixture over the crust and place in 350 degree oven for 30-40 minutes. You will know it is done when the mixture does not jiggle when moved around.
  8. Take out, let cool for 30 minutes, and top with powder sugar. Enjoy.


lemon barss lemon bars

Turkey Burgers

The end is in sight. Classes are nearly done. Finals await. After the mad dash that is late night studying and frantic packing we’ll be in a car or bus or plane or train, heading for summer vacation. Of course. mid-May isn’t actually summer, but it seems blasphemous to suggest that the end of school merely signals mid-spring. For me, the end of school is so deeply associated with swimming pools, ice cream, barbeques, and fireflies that it still surprises me that the fourth of July isn’t two weeks later. So to honor the end of this school year and the perhaps not so impending summer, this week I’ve decided to make turkey burgers.

As I don’t have an actual grill at my disposal, I cooked mine in a skillet. I used raw ground meat, but if there’s a frozen pre-cooked brand you like, go for it! We’re college kids. No judgment here. I toasted some buns in the oven, picked a cheese (I think muenster goes well with turkey burgers), and then made a quick coleslaw. The great thing about coleslaw is that stores sell the cabbage pre-shredded so you just need to mix in what you want. I’ve had some pretty varied coleslaws and I’m no expert but I think mine turned out pretty well this time. I just followed a pretty simple mayo based recipe but added some English mustard (which is SUPER spicy in a horseradish kind of way) to give it some kick. I put my coleslaw directly on my burger and then I was done. I ate it with a side salad of tomatoes and cucumbers in a lemon vinaigrette (lemon, olive oil, white wine vinegar, parsley, salt, and pepper).

If there’s something I’ve learned in my 20 years it’s that people tend to get very territorial over their favorite burger and insist there’s no other way to do it right. And I would be one of those people. So the burger I’ve made isn’t the best burger, and it breaks some very fundamental burger laws, but if you want to go for a dorm burger and you want it fast, then I think this is one of the best darn dorm burgers I’ve ever had.

Greek Yogurt Snacks

On March 11, the Columbia University Dining Facebook page posted an exciting announcement that accumulated an impressive 68 likes. It read, “Chobani plain Greek yogurt. Coming soon to John Jay Dining Hall.” The Greek yogurt has now arrived in all of its delicious protein, calcium, and probiotic-packed glory. It’s time to dig in, but to ensure that you never get bored with the same old plain yogurt everyday, try adding jams, cereals,granola, nuts, honey, syrup, and/or fruits. Here are some fun topping ideas to help shake things up:

Strawberry Banana Crunch:

  • Strawberry jam, sliced banana, nut medley, and honey (see picture above)

Apple Pie Delight:

  • Chopped apples, walnuts, cinnamon, and maple syrup

Banana Peanut Butter Twist:

  • Sliced banana, peanut butter, and honey

Strawberry Breakfast:

  • Strawberry jam, cheerios or cereal of your choice, and granola

Chocolate Dream:

  • Nutella, mini chocolate chips, mini marshmallows, and chocolate syrup
  • Note: there’s a ton of cool toppings by the ice cream station (i.e. sprinkles and Oreo bits) that would make for a great Greek Yogurt dessert.


Stewed Fish Lips Et Cetera

I’ve had a hectic weekend of running up and down New York at ungodly hours, grabbing sandwiches and ramen and too many cups of coffee at irregular intervals. I have a meat excursion planned for the coming weekend. But today, I am unfortunately unable to supply us with a usable recipe or restaurant review today. Notice that I said usable. Instead, you will find not one, but a good number of somewhat unusable recipes.

If you do intend cook these, you’d probably have to go into the woods and shoot a bear (actually) to gather some of your materials, figure out how to fry milk, and probably have some pretty crafty black market contacts. These recipes come out of a cookbook that used to belong to my grandmother who was a famous cook in her day in Malaysia. I have actually tried some variation of some of these dishes before, with substitutes for the more unusual kinds of meat. This post is, hence, dedicated to those of you meat lovers with a craving for particularly exotic foods.


If anyone needs an old chicken, let me know. I might have some in my freezer.