Let’s talk about crêpes today. What about them? Who doesn’t like a little French pastry for breakfast? I still remember a bunch of friends and I used to head to the mall that was right behind our college to grab these delicious suckers. I don’t know why are they so addictive, or rather how. One thing I do know is, they are super easy to make. Just a couple ingredients and a blender, then we are all set to make breakfast.
Here I have a recipe that is really quick and easy. I like to prepare the batter the night before as you know I am the kind of person that gets really hungry after a good nights sleep. Breakfast is not something that I would skip, it doesn’t matter if I only have 5 minutes, I will still have a slice of toast and my cup of coffee.
In one of the conversation I had with my sister recently she mentioned that she was trying to make a crêpe cake. So this two ways crêpe came across my mind, and I thought, wouldn’t it be great if I can make these for breakfast and they only take a couple minutes? You could also make these crêpe with a savory twist if you would like. I personally prefer them with jams, nutella or cream cheese.
2 large eggs
1 1/4 cup of milk
1 cup of flour
2 1/2 tbsp of sugar in the raw
1 tsp of vanilla extract (you could also substitute with vanilla beans)
3 tablespoon of melted butter
Butter, for coating the pan
Combined all the ingredients in a blender, blend for 20 seconds.
Store the crêpe batter in the refrigerator for an hour or overnight (of course I preferred overnight).
Heat up a small non-stick pan, with some butter, just enough to coat the pan.
Pour a ladder full of batter into the center of the pan, and swirl quickly to make sure the batter spread as evenly as possible to cover the pan.
Cook the crêpe for about 30 seconds before flipping it.
Cook the other side for about 20 seconds and lay it flat on a dish to let it cool before spreading the jam/ cream cheese.
I hope you guys enjoy the crêpe recipe as much as I do. Let me know if you guys have something in mind that you would me to make. I am always open to suggestions.
I have heard a tons of great things about juicing. Juicing is an easier way to get more fruits and vegetables into your diet, but on the other hand, you don’t get a lot of fiber that is in the fruits and vegetables. Juicing machines usually extract the juice and leave behind all the pulp, that being said you left all the fiber behind. In addition to that, juicers can be pretty expensive as compare to a blender.
As I mentioned before, juicers are much more expensive than a bender. I spent about two weeks doing research about juicers and blenders. Knowing me, I ended up with a blender, I got my Ninja Professional Blender (BL610) from Amazon while they were on sale. Now that we have the blender, what kind of smoothie should we make? I saw a bag of frozen antioxidant blend berries that I picked up when we were at Costco two weeks ago.
I decided to try out the blender on Sunday morning. What’s better than starting the day with a vitamin C smoothie and a slice of toast?
1 cup of Sunrise Growers Organic Antioxidant Blend
1 cup of almond milk
1/2 cup of kale
1 Fuji apple
Place all the ingredients in the blender and hit the power button. Blend all the ingredients on high for two minutes.
Viola, another smoothie recipe that can be done in one step. My philosophy is, healthy doesn’t have to be expensive or complicated. Sometimes a simple recipe like this could be just what you need to stay healthy.
I have been living in Michigan for almost 8 years, I have also been to Chicago more times than I can count. Recently when my brother visited us in December, we had to drop him off at Chicago airport. This is when we found the Super H-mart, the store is huge, you can find a variety of Asian food with a focus on Korean food in the store, even things that you believe is impossible to find in the United States. I can’t believe I did not know about this place for the longest time. Anyway, long story short, I was really excited about this place, I was like a kid in the candy store.
While we were walking around this store, the was a Korean lady standing by one of the booth handing out samples. I had one of those and I was sold, it was a clear broth with udon and nothing else, it was amazing. I grabbed a couple bottles of the soup base, we have been making a lot more udon these days. Did I mention this recipe take less than 5 minutes? Let’s get into the ingredients and instructions before we go way off topic.
1/2 cup of dried bonito/ anchory soup base (substitute with your own favorite soup base or chicken stock)
4 cups of water
8 oz. of frozen udon noodles
1/2 cup of vegetable of your choice
1/2 cup of shrimp
Add 1/2 cup of soup base and 4 cups of water into a small pot. Bring the soup to a boil before adding in the frozen udon noodles.
Turn the heat to medium low before adding the frozen udon noodles into the soup. At the same time, add in the shrimp and the vegetable and cook them for 4 minutes.
Heat up some oil in a small frying pan and make a fried egg like you normally would.
Put the noodles in a bowl and top it off with the fried egg, and the dish is ready to be served.
This recipe doesn’t take a genius to figure it out. As long as you have the soup base and the udon noodles, you may add in any leftovers you have in your refrigerator, and viola, you have your dinner for the night.
This little nugget is Mylo. He joined our family on September 06, 2016. We adopted him from a shelter called Animal Rescue Project in Kalamazoo. When my boyfriend and I were first planning on getting a puppy, we had been looking around for breeders, I had my heart set on either a Shiba Inu or a Husky. We were on a hunt for about three months, we found out that there aren’t a lot of breeders that would breed Shiba Inu in the Midwest area. It could also be we weren’t looking in the right place. We ended up volunteering in a the dog walk event that was held by the Kalamazoo Humane Society. During the event, we saw a lot of Huskies, and then we started thinking to ourselves, maybe we should start looking into Husky, because we have a ton of cold weather here.
After a couple of months of searching, my boyfriend had an idea. According to him, if we are willing to pay a breeder that amount of money to get a puppy, why don’t we look into a rescue puppy instead. Rescue’s are always looking for new owners to adopt, we would be able to help reduce the amount of puppies in shelters.. That’s a win-win situation for the puppy and for us. We agreed on doing so, we decided to take a look at the Animal Rescue Project in the Kalamazoo area. When we went there the first time, we saw a few puppies, we thought we were ready to adopt him. We went home without him because we wanted to sleep on it before we act on that. Also at that time the condo that we bought wasn’t finalized yet. So we didn’t end up with the puppy that we saw the first time.
A couple of weeks had passed, we went back to the shelter to check on the new puppies that the shelter brought in. We looked in the metal crate, there were six husky mix puppies in the crate that were just brought in from a rescue in Kentucky. Four of them were already adopted, that left the two of them, a boy and a girl. Mylo and his sister were the last two puppies left. When we first went into the play room with the two of them, they were both shaking, and wouldn’t really respond to us. To him, we were a complete strangers, I don’t blame him for not coming to us. Just when I was about to give up, he started warming up to Victor. I guess that was the moment when we knew he will be ours. I can’t find words to describe that moment, we just knew he is the one that we would bring home that day.
He was tiny little puppy about 12 weeks old when we first got him. After we got him we moved into the condo, it was a process for him to adjust to the new environment. Potty training took him about a month, and completely house broken after two months. He is a very smart puppy, he picks up commands pretty quickly. We are very blessed on that, he does go to puppy class every Saturday, he is a lot more disciplined than before. Having him in the family has created a need for adjustment, not only for him but for us too. We do a lot of things together, especially on weekends we have gone on a lot more walks. We can’t spend a lot of time with him during the weekdays, he has to be in the condo by himself for the most part because we both have to work. As a results we try to spend as much time as we could with him when we do not have to work, because he is an important part of our family.
One of my new resolutions is to eat healthier. We are constantly looking for ways to improve our lifestyle, sometime we neglect the little things like eating healthier. This year I started with a small goal, I have been telling myself I need to eat healthier and head to the gym more often.
It’s pretty hard to find the motivation to be as active as I would like in this cold weather. Michigan weather changes in minutes, it could be sunny out there this minute but the next will be snowing again. I am going to be honest, I have not been going to the gym as often as I would like but diet-wise, both of us have been pretty good about that. We have been eating pretty clean on a regular basis, but we do have cheat days here and there. I am a firm believer of you are what you eat.
Alright, back to today’s recipe. We are going to talk about my breakfast recipe for the coming week. A couple of my friends been posting photos about what they eat for breakfast. I have been thinking what else could I make that’s super quick and easy. I came up with this chia breakfast bowl idea. This recipe seriously takes no time, but did I mention it looks and tastes awesome. I rolled out of bed and made this breakfast bowl while I was waiting for my coffee. I hope that caught your attention. Enjoy the recipe below!
1/2 cup of Chobani Blueberry Greek yogurt (or your favorite type of yogurt)
1/3 cup of frozen berries or tropical fruits
1/3 of rehydrated chia seeds
1/3 of honey, almond & chia granola or your preferred granola
Combined the greek yogurt and rehydrated chia seeds in a bowl and top it up with frozen berries and granola.
Viola, this is the easiest ONE STEP recipe. Enjoy!
My boyfriend used to work in a Thai restaurant, but for some reason he has a soft spot for this Vietnamese Spring rolls. Who doesn’t like a spring roll that is actually made with fresh ingredients. We do not have a lot of farmers market around here in Michigan, but when we do we love to head over there and get some fresh ingredients. You can also get these ingredients in a local supermarket or your local fresh market.
There is one ingredient for the sauce I am not sure where you can get your hands on, my boyfriend actually bought it when he was in Wisconsin. I finished an entire jar of the almond butter from Yumbutter. I love the almond/ peanute butter from Yumbutter, I spread it on my toast, I also included them in some of my cooking. They are just so versatile, and of course they are super yummy too. Hence the name, YUMBUTTER! I will include a link in the ingredients section of where you can get the spicy thai peanut butter with cayenne, tumeric anc cumin. In addition, I also like to dip the spring rolls in a wasabi/soy sauce mixture just to change things up as well as add a kick.
1 cup of julliened carrots
1 cup of shrimp
1 cup of cucumber slices
A stalk Romaine lettuce
A pack of rice paper
2 tbsp of Spicy thai peanut butter (alternatively you can use regular peanut butter, add some siracha and soy sauce to taste)
1 tbsp of water (if the sauce is too thick for your liking you may use 2 tbsp of water)
A dash of fish sauce
Clean, peel and cook your shrimp in boiling water with some salt for about 3 minutes. Set aside for later use.
Start by rehydrating the rice paper in a bowl of warm of water until soften. You should be able to tell when they are soften you will be able to bend them and use it as a wrapper.
Lay the rice paper flat on a plate or a board of some sort. Arrange your fillings of the spring rolls starting with the lettuce at the bottom. Add a handful of carrots and two slices of cucumber. Lastly, add in your cooked shrimps.
Fold the left and right side of the wrap inward, then tightly roll the rice paper forward, to make sure that all the ingredients stayed in the wrapper.
Repeat with the above steps until you run out of fillings to wrap.
For the sauce, combined the spicy thai peanut butter with water and add a dash of fish sauce. Mixed all the ingredients together and stir well before serving.
I do not feel guilty after eating 6 of these puppies. They taste so good and they are pretty healthy in my opinion, or at the very least better than the deep fried version. Enjoy them on a warm summer day or a cold night.
Bah Kut Teh is a must eat if you ever had a chance to visit Malaysia or Singapore. A lot of Malaysian Chinese actually have this dish for breakfast, lunch and dinner. The name of this soup literally translated from a hokkien dialect as “meat bone tea”. Despite the name, this dish do not include any tea in cooking the soup, but we as Malaysians do have hot tea to go with this dish. It is believed that the tea helps with digestion when you are consuming the protein rich soup.
I like to use dried shitake mushrooms for this soup because they have an nice meaty flavor that enhances the flavor of this soup. Some people do not like to use dried mushroom because the soaking process can be time consuming, you may use fresh button or portobello mushrooms instead.
I prefer to blanch my pork ribs and pork loins. This is not a necessary step, I like to do it because I like a clear soup without the gray foam floating in my soup. By blanching the meat, excess proteins from the meat’s surface coagulate, creating the gray foam that you often find in the broth of a pot of hot soup. This way the broth will be much clearer and require less skimming or straining. This method will also help get the full flavor of the ingredients.
1 pack of pre-packed Bah Kut Teh herbal seasoning
1 lb of spare ribs
1/2 lb of pork loins (cubed)
1 head of whole garlic
A handful of dried Shiitake mushrooms (soaked, stems removed)
2 packs of enoki mushrooms
1 pack fried tofu balls
1 tbsp of soy sauce
2 tbsp of dark soy sauce
Blanch spare ribs, and pork loins in a pot of boiling water for a minute. If you don’t want to blanch your meats before hand, skip to step 3.
Rinse the meat under running cold water, to get rid of the gray foam formed while blanching.
Fill the crockpot half way with boiling hot water, add in the Bah Kut Teh seasoning and turned it on high.
Add in all the cleaned spare ribs, pork loins, soaked mushroom and garlic into the crockpot.
Add in soy sauce and dark soy sauce and let it simmer on the crockpot overnight.
Add in enoki mushroom and fried tofu pouch 45 mins before serving the dish.
Besides curry, this is probably the one dish that reminds me of home. The fragrance of the soup will fill your entire house. I don’t have a lot time as I mentioned before, I prefer to make the dish in a crockpot. This dish is considered quick and easy if you can get everything ready the night before. Enjoy your pork ribs soup.
What’s the quickest and the simpliest dish you think you can make? To me, that would be fried rice, it requires the least amount of ingredients, and the least amount of time. This dish probably took me 10 minutes to throw it all together.
I remember mom used to make fried rice when she doesn’t know what to do with the leftover white rice. Kimchi friend rice is something that I am obsessed with at the moment.
1 cup of Kimchi
1 cup of frozen mixed vegetables
2 cups of cooked white rice
2 large eggs
1 tbsp of soy sauce
Chop up the kimchi, make sure you squeeze out the juices from the kimchi.
Combined the juices from the Kimchi and soy sauce, set aside for later use.
Heat oil up in a large frying pan, scramble the egg, and add in the frozen mixed vegetable.
Add in the kimchi with the egg and frozen vegetables until the kimchi is caramelized.
Add in the rice and stir fry with the rest of the ingredients in the frying pan.
Finally, add in the soy sauce and the juices from Kimchi, tossing the fried rice occasionally to make sure the rice is not in clumps.
When the friend rice is done top it up with an over easy egg.
Some of you might think that this dish would be too spicy for little kids. If that’s the case, you could reduced the amount of Kimchi being used.
This is a salad that was inspired by the summer time. When I was still a student in the summertime a couple of friends and I loved to head to Panera and have a light salad for lunch before we buried ourselves in our research again. We would always sit outside of the store, that’s how much we enjoyed the summer. Fuji Apple Chicken salad from Panera is the salad that I always go back to, no matter how many times I keep telling myself I need to try something else the next time I go to Panera.
Now that we are all done with graduate school, and started working in the real world. I finally realized that I can actually gather all the ingredients and make it at home especially after discovering that you can buy the Fuji apple vinaigrette dressing from Target or Meijer. It’s not only a pretty quick and easy salad to put together, it’s also super colorful and light just like the summer time.
1 cup of regular cabbage (shredded)
1 cup of purple cabbage (shredded)
1 cup of shredded kale
1 large Fuji apple (julienne)
1 large riped mango (diced)
Fuji apple vinaigrette
1/4 cup of sesame seed
Combined both types of cabbages, kale, apple and mango in a big dish.
Season with salt and pepper, drizzle with dressing, toss to coat.
Top it off with grilled chicken and some sesame seed.
Easy three steps for this light summer salad. Anybody can make this dish as long as you have all the ingredients. I guarantee you, after making it at home you will not want to spent 10 dollars for a bowl of salad again. Enjoy the colorful salad, hopefully summer is going to be here very soon.
This recipe is not going to be something that you can whip up in 30 minutes. I wouldn’t recommend doing this when you are in a hurry, I would do this on a Saturday or Sunday when I am not in a hurry to do anything. We made a Saturday night dinner my brother was in town for a visit a couple of months ago. He is living in the west coast whilw we are in the east, I haven’t seen him in four years. We got to spent some real quality time together.
The main part of the dish is the salmon and the steak, you can add any side dishes you would like to go with that. I paired this dinner with some green beans, mushroom, mashed potatoes and garlic bread.
2 pieces of strip steak
2 tbsp freshly chopped rosemary
1/4 cup of balsamic vinegar
1/3 cup of freshly squeezed orange juice
1/3 cup of freshly squeezed lemon juice
1 tbsp of minced garlic
1/4 cup of olive oil
1 piece of wild caught salmon steak
1 tbsp of minced garlic
1/3 cup of freshly squeezed orange juice or lemon juice ( I used whatever I had left from the steak marinade)
1 tbsp freshly chopped rosemary
1 tbsp of soy sauce
1 tbsp of honey
1 pound of Yukon gold potatoes
1/2 cup of almond milk
2 tbsp of butter
salt and pepper to taste
Sautéed mushroom and green beans
2 cups of trimmed green beans
2 cups of sliced portobello mushroom
1 tbsp of butter
3 tbsp of chicken stock
salt and pepper to taste
3 slices of baguette
Kraft’s Colby and Monterey Jack finely shredded cheese
Steak and Salmon steak
Add all the ingredients for the steak marinade into a ziplock bag along with the steak. I prefer to marinate my steak overnight, if you don’t have the time, you could just marinate it for a couple of hours. Do the same for the salmon steak.
Heat oil in a large skillet (I used a regular non stick pan since I do not own a cast iron skillet) over medium high heat. Add in a tablespoon of butter and a stalk of rosemary to the skillet.
Pat dry the steak with paper towel before placing it in the skillet. Cook each side of the steak on the skillet until a dark brown crust starting to form on each side of the steak, usually takes about 5 minutes or so.
Lower the heat to medium low heat in case your steak is browning too fast. Cook the steak on medium low heat to make sure the center of the steak is fully cooked, that should take about 7 minutes. Depending on how rare you like your steak, you can adjust your cook time, our family likes it more medium.
Remove the skillet from the heat and cover the skillet with aluminium foil, for the steak to rest for 10 minutes while you move on to make the rest of the dish.
As for the salmon steak, it takes much shorter time to cook the fish. The salmon should only take about 3 minutes for each side, on medium heat.
Peel and cut potatoes into smaller chunks, cover with cold water and add a tablespoon of salt into the pot. Bring it to a boil and simmer until the potatoes are soft enough to be mashed. Drain potatoes and set them in a bigger bowl, use a potato masher or in our case a large spoon.
Mashed the potatoes until it has a smooth texture. Slowly stir in the pre-warm milk and butter into the potatoes.
Add in salt and pepper to taste.
Sautéed mushroom and green beans
Heat oil with a large pan over medium high heat, add in mushroom and butter, sauté them for about 3 minutes, add in the chicken stock and the beans. Cover and reduced heat to medium low, cook the beans until they are crisp and tender. Add in salt and pepper to taste.
Spread butter evenly over the baguette, sprinkle garlic powder and dried oregano on the baguette.
Top it with the shredded cheese and bake it in a toaster oven for about 10 minutes at 350°C.
This is probably one of the more complicated recipes that will appear on this blog. It took a while for me to put them into words, but the dinner is actually not bad. If you prepare all the ingredients needed for this dinner, you should get this dinner in about an hour and a half. I hope you enjoy the recipe, it might not be steak dinner at a fancy restaurant, but we had fun making it.
So far most of the recipes that I have posted are winter food. If you are curious why is that, here is why, it’s still winter time in Michigan. The cold weather makes you not want to get out of bed let along your house. So the next best thing is some nice comfort food. White chicken chili is a real quick and easy dish to make especially when you are in a hurry, all you need is a big enough pot to hold all the ingredients, as well as all the ingredients listed below. They are mainly canned food, some of us might already have them on hand but not quite sure what to do with it.
My boyfriend and I both have full time jobs. We are the kind of couple that like to bring our lunch/ dinner to work if we can, not only does it save money, but we do get tired eating out every day, and what we make at home better caters to our tastes. In addition, there aren’t many food choices in Kalamazoo, unless you are willing to have fast food every single day. To me, there is nothing more comforting than a bowl of steaming hot noodles, especially on a cold day. Since it’s not practical to bring a container full of soup and noodles, I am willing to compromise, I am fine with a bowl of hearty Yakiudon. Yakiudon uses thick udon noodles typically put into a soup but instead is stir fried into this delicious little dish.
1/2 cup of shrimp, shell and tail removed
1 cup of bean sprouts
2 bricks of frozen udon
1 tablespoon of soy sauce
1 tablespoon of sesame paste
1/2 tablespoon of oyster sauce
1 pack of bonito shaving (optional)
Blanch the frozen udon in a pot of boiling water for a minute to make sure that all the noodles are seperated. Drain, rinse with cold water and set aside for the stir fry.
Combine soy sauce, sesame paste, and oyster sauce with two tablespoons of hot water. Set aside for later use.
Heat up the frying pan with small amount of oil, add the eggs and make sure you scramble it while cooking it. Stir fry the eggs, shrimps and bean sprouts until the shrimps are cooked.
Drained the udon, and add it into the stir fry. Combined all the ingredients together in the frying pan, and add the sauces. Make sure you turn down the heat to medium low, so that you don’t burn the udon noodles.
Season with salt and white pepper to your own taste.
Serve on a plate and add some bonito shaving if you would like.
With a full schedule, this is our version of Yakiudon with a little twist. It’s not something real fancy but it tastes pretty good, and the most important thing is, this recipe is really quick and easy. If I can make this, I am sure all of you can cook this at home.
One of the hearty breakfast that I love especially on the weekends when you actually have more time to prepare food is porridge. Typically, you would make porridge with oats and milk or water, but in this recipe, we are making the asian style porridge which required rice and water or chicken stock. This asian style porridge takes a little longer to cook as compared to the regular oats and milk.
Porridge is usually served as a light meal such as breakfast. This porridge was made from boiling rice in water or chicken stock. The porridge is left simmer in the stock/ water until it becomes a creamy texture. We often have porridge with Chinese cruller, it adds a little crunch to the creaminess of the porridge.
1/2 cup of diced chicken breast
1/2 cup or white jasmine rice
2 cups of chicken stock or water
2 tbsp of diced fresh ginger
1 peeled century eggs
pinch of salt and ground white pepper
Rinsed the white jasmine rice and while bringing the chicken stock to a boil in a medium pot. ( you will need a big enough pot to hold all the ingredients while not exceeding two thirds of the pot’s volume.)
Once the chicken stock it boiling, uncover the pot, add in the jasmine rice. When the rice and the stock started boiling, turn down the heat to low, add in the diced ginger and chicken breast.
Let the mixture simmer for about 30 minutes, stirring regularly to prevent the ingredients from sticking to the bottom of the pot.
Season with a little salt and ground white pepper before serving.
This is a dish that you should serve it hot, it tastes a lot better when it’s hot. Enjoy your breakfast on a cold Sunday.
As a lot of you might already know, breakfast is essential to start off the day. I have a couple new year resolutions, and one of them being eating healthy. In Michigan you will have more cold months, and during these cold months, I recently found a healthy way to have my breakfast. I dug out the container of steel cut Irish oatmeal that I bought from Costco a couple of months ago. I used to eat oatmeal on a daily basis when the weather was warmer and you can get berries everywhere.
Long story short, couple days ago, I started cooking my steel cut irish oat in almond milk. I cooked it for about five minutes, add in some chia seeds. As soon as the mixture thickens up, stir in some honey and you’re good to go. I personally like to top it up with some granola with some frozen berries. Honestly, it’s so easy and it’s so so good, I have this oatmeal for snacks too.
This blog was created to share a little bit of our lives together, as well as a place to organize our thoughts. Life in the real world with a full time job and responsibilities is not easy. There has been a lot of changes in environment, habits, and lifestyle. There are good times and sacrifices. Our space may be limited but that does not have to hinder our styles. We hope that through this blog you’ll be able to find something interesting, and to realize that we all go through these changes, and although life is full of challenges, we still have the ability to think big, and you’re never really confined in a small space as long as you maintain an open mind.