Green Pasta

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My roomie and I were rummaging through the fridge today in search of lunch. In a second of insane creativity, we decided to throw some leftover pasta, green beans, green pepper and pesto together. The result was AMAZING. In case you happen to have a bunch of pasta, green beans, green pepper and pesto leftover and can’t figure out how to use it up, here’s our recipe, containing pasta, green beans, green pepper and pesto. Did I mention everything is green? (Except for the pasta – if your pasta is green, I predict food poisoning. Unless you’re looking at green colored linguine.)

Green Pasta 

  • one 500g (about one lb) package of pasta – optionally green
  • as many green beans as you like
  • as much green pepper as you like
  • about 4 big spoons of pesto
  • oil for the pan
  • salt and pepper to taste

Cook pasta and green beans, cut pepper into small squares. Heat up a frying pan, grease it and throw in pasta, green beans, green pepper and pesto and mix well. Stir every once in a while until pasta is hot and slightly crispy, taste with salt and pepper. Enjoy 🙂

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Easy Peasy Broccoli-Pasta Casserole

IMG_3976Seems like I haven’t posted anything about food since I got back from the States – which is probably linked to lacking creativity, motivation and time when it comes to meal preparation during the semester. About the most “special” and easy thing I have tried so far was a Broccoli-Pasta Casserole. It requires only four ingredients and allows you to go back to the drawing board while it’s
in the oven. So for all the desperate students out there looking for an alternative to pasta with tomato sauce: I give you pasta with broccoli, cream and cheese. Which you’ve probably come up with on your own already.

Easy Peasy Broccoli-Pasta Casserole

  • one 500g-package of pasta
  • as much broccoli as you want/fits in your casserole pan (big chance to eat a VEGETABLE!)
  • 200 ml cream (a little less than a cup)
  • one 200g-package of shredded cheese (mozzarella is great!)

Preheat oven to 200° C (∼400° F). Cook pasta and broccoli, then mix them up in a casserole pan, pour cream over everything and smother with shredded cheese. Bake until cheese is melted and slightly crispy on top. Enjoy!

For extra cheesiness layer pasta and cheese. 🙂

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“Eggs with the bread with the hole in the middle – à la me!”

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Joey Tribbiani from Friends calls them “eggs with the bread with the hole in the middle à la me”, other people would also refer to them as Eggs in a Basket. Which is a lot less creative. These are perfekt for when you’re looking for a super-fast meal that requires minimal ingredients and close to zero cooking skills, a state which is also known as “the everyday survival struggle of a student”. Great for breakfast, lunch or dinner, when your fridge is empty or simply to get rid of leftover bread and eggs.

Eggs with the bread with the hole in the middle à la me

  • bread slices (the bigger, the better)
  • eggs (one for each bread slice)
  • cooking oil
  • salt and pepper

Fire up a pan on the stove and wait until the oil in the pan is hot. In the meantime cut a hole into your bread slices (some very creative people even use cookie cutters for this) and throw them in the pan. Then crack an egg into the bread and sprinkle with salt and pepper. Flip the slice once the egg is firm and wait until other side is also crispy and ready. Voilá!

In case you have only extremely small bread slices as I did, you can also stack two on top of each other, making more room to hold the egg. 🙂

Crumbly Raspberry Crumble

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Have you run out of breakfast ideas? Maybe even out of dessert ideas? Here’s the ultimate solution: The very crumbly raspberry crumble! It’s not too sweet to not be breakfast, but still yummy and fruity enough to pass as a dessert! Curious? Here it is.

Crumbly Raspberry Crumble

For the crust and crumb:

  • 1 1/2 cups flour
  • 1 cup brown sugar
  • 1 1/4 cups rolled oats
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cups butter, melted

For the raspberry filling:

  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp flour
  • 1 pound of raspberries (fresh or frozen)
  • 1/4 cup lemon juice (feel free to throw in some pulp, too!)

Preheat oven to 350° F (180° C) and grease a 9×13″ baking pan. Whisk together all of the ingredients for the crust until crumbly. Reserve one cup of this mixture (!!) before placing the rest in the prepared baking pan and flattening the crumbs with your hands to make an even layer. Bake for about 15 minutes until golden brown. For the filling, whisk together brown sugar, cinnamon and flour, then add the raspberries and lemon and toss until covered evenly. Spread the filling on the crust and sprinkle with the reserved cup of crumbs. Bake for 35-45 minutes until top is golden brown and the filling bubbles slightly around edges. Enjoy! 🙂

(Source of Recipe – seen on Yummly)

Nutty Carrot Cake

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The past couple of days I’ve had this deep craving for carrot cake. The moist, fluffy cake part mixed with the sugary, thick frosting… This recipe does take forever to make what with all the carrot grating and pecan chopping – but it’s truly worth it! And basically you could pass it as a vegetable.

Nutty Carrot Cake 

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans

Frosting:

  • 1/4 cup butter, softened
  • 4 oz. cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup chopped pecans

Preheat oven to 350°F or 175°C and grease a 9×13″ pan. Beat together eggs, oil, sugar and vanilla extract in a large bowl, add flour, baking powder, baking soda, salt and cinnamon. Fold in carrots and pecans, pour into pan and bake for 40-50 minutes, or until an inserted toothpick comes out clean. For frosting, combine butter, cream cheese, powdered sugar and vanilla in medium bowl until smooth and creamy. Fold in chopped pecans and frost the cake once cooled. Enjoy! 🙂

(Source of Recipe – seen on Yummly)

Muddy Mug Cake

This one is dangerous. It’s so easy and fast to make you’ll be tempted to whip up this peanut butter infused chocolatey sin every day, without even using an oven! It was once again retrieved from the Yummly app, which I highly recommend to anyone that has trouble gathering enough motivation to cook regularly. You can filter recipes according to your diet, the selection is enormous and the pictures will make your mouth water in no time! Anyways, if you love chocolate and can’t say no to peanut butter, this recipe is perfect for you. You can even make it vegan by replacing milk and butter with almond milk and margarine!

Muddy Mug Cake 

  • 1/4 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp sugar
  • 1/4 tsp baking powder
  • 1/4 cup of milk
  • 2 tbsp butter
  • 1/4 tsp pure vanilla extract
  • 1 tbsp creamy peanut butter
  • 1 tbsp chocolate chips

Whisk together flour, cocoa powder, sugar and baking powder in a small bowl. Add milk, butter and vanilla extract until mixture is smooth. Pour batter into a microwave-safe mug (14 ounce or larger) with straight sides, so cake bakes evenly. Combine the peanut butter and chocolate chips and dip into the mixture until even with the batter. Heat mug in microwave on high for 1 minute. It may take more time, depending on your microwave – the top of the cake should look, well, cakey and not liquid. It took mine about 6 minutes, but it could be that I didn’t set the microwave to high and also I had three mugs in there at the same time. A pretty good indicator to when it’s done is when the sides of the cake pull away from the mug a bit. Just experiment a little and enjoy your muddy mug cake! 🙂

(Source of Recipe – seen on Yummly)

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Sweet and Messy Lemon Somethings

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So I managed to get away from Netflix long enough to get my butt into the kitchen because that sort of thing gives me a sense of accomplishment on another day of binge-watching. Once again this recipe is from the Yummly app (by now I really should get paid for promoting it!), pretty easy to make and extremely delicious! The original recipe called these creations “lemon triangles”, but it doesn’t really matter into what shape you cut them, they’ll end up looking messy anyways, so don’t bother. They probably have a gazillion calories in them, but if you’re wasting your time on TV series all day anyways – who really cares anymore?

Sweet and Messy Lemon Somethings

  • 2/3 cup butter
  • 2 1/2 cups sugar (in retrospective this can and probably should be cut by a cup! Depends on your sweet tooth though.)
  • 2 1/3 cups flour
  • 4 eggs
  • 1/3 cup lemon juice
  • 2 tbsp lemon peel (optional – I was too lazy to grate for hours and hours)
  • 1/4 tsp salt
  • confectioners sugar (optional – it’s pretty sweet as it is, may make it look nicer though.)

Preheat oven to 350° F. Place aluminum foil in 13×9″ baking pan and grease it (cooking spray works great). Beat butter and 1/2 cups sugar until light and fluffy, add 2 cups of flour and beat until crumbly. Press mixture into prepared pan and bake for 20 min until crust is slightly golden. Beat eggs, remaining sugar and flour, lemon juice, lemon peel and salt until smooth. Pour over hot crust and bake for additional 20 min. Shapes and powdered sugar are up to you. Enjoy! 🙂

(Source of Recipe – seen on Yummly)