Tag Archives: Green Onions

Super Filling Lentil and Wild Rice bowl

Good evening y’all!

Remember how in my last post how I complained about the cold weather? Well would you believe that its shorts and t-shirt weather again? It went from six degrees on Sunday to what should be twenty-seven degrees come the end of the week!

How crazy is that?

Well I sure don’t mind! Though I will hopefully be getting a pair of boots in the mail from JustFab soon. Even if the weather isn’t as cold as it was the other day, it will be colder soon enough and I can rock my taupe wide-calved heeled boots!

Anyway I had the BEST supper tonight! You know when you have just one plate/bowl and you are instantly full? Well the meal for the evening was one of those meals.

I have a love/hate relationship for those types of meals though. Because they are generally so good that you just want more however your body is so full that you can’t have any! How heart breaking is that? My poor stomach is sobbing. And no it isn’t just gas! It wants to eat more!

I got the recipe from A Family Feast, this is the first time I’ve ever visited this place, but with this recipe I will definitely be coming back for more fabulous recipes! The direct link to this recipe can be found here.

Wild Rice and Lentils with Feta


  • 1 cup (200g) wild rice
  • 2 cups (500ml) vegetable stock
  • 1 cup (400g) orange lentils
  • 2 bay leaves
  • 4 cups (1000ml) water
  • 4 green onions, both green and whites, sliced
  • 1 medium sized red bell pepper (90g) (I used yellow though), diced
  • 1 medium sized zucchini (115g), cubed
  • ½ cup (50g) feta, crumbled
  • 2 Tablespoons olive oil
  • 2 Tablespoons white vinegar
  • ½ teaspoon thyme
  • ¼ teaspoon lemon pepper seasoning
  • Salt and pepper to taste


  1. In a medium sauce pan cook wild rice in vegetable stock (or water) as directed on the package.

  2. In a large sauce pan combine lentils, bay leaves, and water and cook until lentils are soft.

  3. Once both rice and lentils are cooked, drain and combine in a large bowl.

  4. Chop green onions, bell pepper, and zucchini and add to the rice and lentil bowl.

  5. Add feta, olive oil, white vinegar, thyme, lemon pepper, and salt and pepper to taste.

  6. Mix well and serve!

Love this! It was the perfect amount of heaven.

I absolutely loved this meal! Oh my god! I will be enjoying this for lunch tomorrow too! Can’t wait! Because I’m already too full to have anymore right now.

Anyway, do any of you hate cross contamination when it comes to chopping boards? Because I majored in international hotel and business management, I know all about chopping boards and like things neat and tidy in my kitchen. Especially when it comes to the chopping boards.

Chopping Boards

I finally got the permanent markers I needed to write on the chopping boards. I’ve been needing those markers for a good long while and only JUST got them. I’m very happy now!

So now I feel organized, content, and my stomach is happy.

I hope you all think about making this dish too and enjoy it as much as I did!

Happy eating


Delicious One Pot Rice and Beans with Chicken and Cilantro

Happy Friday everyone!

I’ve had a pretty quiet week this week. From Monday through to Thursday I was completely free. So got up to some things. Took the public transport like a pro yesterday though. Went from one side of the city allllll the way to the other side. Now I know that may not seem all that impressive, but my new city is a HUGE city.


I feel like I have accomplished a lot after going from the one side of my city to the other. But I became much prouder today after having hung up a few things in my kitchen! Anyway we aren’t here to listen to my happy moments, we are here for food!

My handiwork

So for this evening’s meal I made a basic rice and beans dish, except it wasn’t just your normal rice and black beans dish, but a fabulous dish.

I’ve been wanting to make this recipe for a good while and finally got around to it. This recipe comes from the website Cooking Classy while the direct link for this recipe can be found here. Are you still curious to what I’ve cooked up? Well it is a One Pan Cilantro, Lime, and Chicken Rice and Bean dish. How good does Cilantro, Lime, and Chicken sound in a black bean and rice dish? Heavenly!

Black Bean and Rice with Chicken, Cilantro, and Lime

The recipe I followed was for four portions but I pretty much halved it.


  • 1 breast (283g) of chicken, diced
  • 1 teaspoon olive oil
  • Salt and pepper
  • 2 green onions (10g), sliced (set aside half the chives for later)
  • 1 clove of garlic, minced
  • 1 cup (237ml) vegetable broth
  • 1 chili pepper, sliced
  • 1 teaspoon lime zest
  • 2 Tablespoons lime juice
  • 1 can (250ml) black beans, rinsed and drained
  • 1 cup (185g) white rice
  • ¼ cup (15g) chopped cilantro


  1. Heat oil in a large skillet for medium-high heat and fry chicken seasoned with salt and pepper for approx. 6 minutes, add the white bits of the green onions and garlic to the chicken and cook for a minute.

  2. Sit in broth, green bits of green onion, green chili, lime zest, lime juice, black beans, and season with salt and pepper to taste. Bring mixture to boil. Add rice and allow to boil fully emerged in broth for a minute. Remove dish from heat while lid is on skillet and allow dish to rest for 5/6 minutes.

  3. If rice is not cooked fully, return pan to medium heat and cook and toss for 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

  4. Top rice and beans with cilantro and green onion. Squirt some lime juice in the bowl before serving.

  5. Enjoy

I am so glad that I made this meal. It was so delicious! Lime, cilantro, and green onion is the perfect combo. Absolutely perfect.

Also, have any of you heard of Ma’amoul? It is the most delicious cookie I have ever come to know. My boss likes to purchase them for us to all enjoy at work. However today while I was grocery shopping I thought to buy some for my apartment too. I probably should have been strong but I really couldn’t help myself! Ma’amoul is a shortbread pastry generally filled with dates. This cookie is a traditional Lebanese cookie and is soooo good. I’m not really a date person but these are delightful!

Date Ma'amoul

I hope that you get to enjoy both the rice and bean dish and the date ma’amouls! The website Cooking Classy is a great website for fantastic recipes and I hope you enjoy it as much as I do.

Happy eating!

Brazilian Rice and Beans with Chicken Sausage

Bom día todo o mundo!

I recently realized that I have cooked so many different cuisine types since becoming a food blogger. And I love constantly learning about the different types of cuisines and dishes each country has to offer. I just love trying new dishes!

But today I decided to categorize the tab on my homepage for “international cuisine” into all the cuisine types. So now if you go to the main page and look above at the tabs you will read “appetizers”, “dinner”, “dessert”, and “learning about the chef”, then within the dinner you will find different tabs and that will then go on to different types of tabs within those tabs!

While thinking about all the different types of cuisines I like and am interested in, I then thought of more foods I lust to try. For tonight’s meal I also wanted to keep up with my international way and keep up with the food I’ve had over my travels.

About thirteen years ago my father moved my family to Brazil for a few years where I tried all sorts of great foods and just enjoyed myself. I did have issues at school, but I had some great friends and would enjoy the beach right down the road from our house as well as all the great amounts of food. We lived in the very popular suburb of Ipanema for a while before we had our apartment in Leblon. Both the hotel in Ipanema and the apartment in Leblon were within two blocks from the beach.

View from Balcony while in Ipanema
View from Balcony while in Ipanema
My sister and I in Rio
My sister and I in Rio

Anyway, after we moved from Brazil, I remembered missing pão de queijo, farofa, coxinhas, freijão preto, and my absolute favourite: biscoito de polvilho. Of all those great Brazilian foods, for this evenings meal I tried to make a meal with beans.

I got the recipe from favourite family recipes, though if you would like the direct recipe just click here.

Brazilian rice and beans

I did tweak the recipe some as the original recipe calls for smoked sausage, but as I do not eat red meat or pork I just used plain old chicken sausage. And as good as the original photo on the recipe looked, I will have to say that the meal itself was pretty bland in my opinion.


  • 2 Tablespoons olive oil
  • 3 chicken sausages, chopped
  • ½ cup (115g) green onion, chopped
  • 3 cloves garlic, minced
  • 1 cup (210g) basmati rice
  • 2 cups (470ml) chicken broth
  • 1 can (425g) pinto beans
  • Salt and pepper to taste
  • 2 bay leaves


  1. In a large skillet sauté sausages, green onions, and garlic in olive oil until onions are soft.

  2. Stir in rice, chicken broth, pinto beans, salt and pepper, and bay leaves and bring to a boil.

  3. Reduce heat to a low simmer and cover. Simmer for 15-20 minutes or until rice is cooked.

  4. Remove from heat and fluff rice with a fork.

  5. Remove bay leaves and enjoy!

Brazilian Rice and BeansAlthough I wasn’t all too keen on this dish, it was great to enjoy some Brazilian food again. Though I really do miss biscoito de polvinho. The last time I had that was last April when I went to visit my wonderful Brazilian friend in Paris.

Selfie with Biscoito de Polvilho

Amazing treats those things are! I love my friend Sashinha for treating me with those. I do remember finding a store in Amsterdam or Rotterdam that sold these one year and having boughten so much. Loved them!

Anyway, this was our meal for the night and I hope that you all enjoy it. If not try any of the other links for wonderful Brazilian foods that would be a great addition to your list of meals to try!

Happy eating!

Mexican Chicken Salad Lettuce Wraps

I love tacos! (dun dun dun dun dun) I love tacos!

In case you are wondering, I was creating the beat in between the lyrics of “I want candy”. But I don’t want candy, instead I love tacos.

Love love love tacos.

The best part about these tacos are that they are super healthy!

For a long time I’ve been interested in the idea of a lettuce wrap but never got around to doing it until today. I am so glad I finally got into it! This was a fantastic meal!

Mexican chicken Lettuce wrap

I got the recipe from the blog Pearls, Handcuffs, and Happy hour which I found on Pinterest after looking up Lettuce Wrap recipes. The direct link to the recipe can be found here. The recipe is quite a small one which I decided to increase in size, but as you already know – I LOVED it.


  • 3 breasts chicken, cooked and shredded
  • Salt and pepper
  • ½ cup (86g) can black beans
  • ½ cup (90g) can sweet corn
  • 1/3 cup (76g) green onion, sliced
  • 1/3 cup (15g) cilantro, chopped
  • 1/3 cup (8.5g) tortilla chips, crushed
  • 2 Tablespoons vinegar
  • 4 Tablespoons mayonnaise
  • 2 avocados, sliced (optional)
  • 1 head of lettuce (of your choice)


  1. Combine the chicken, beans, corn, onion, cilantro and chips in a large bowl and mix.

  2. Spoon in vinegar and mayonnaise and mix well.

  3. Wash head of lettuce and pat each of the leaves dry before spooning the chicken salad into the leaves.

  4. Serve and enjoy!

I honestly feel that this may be one of the best tacos I’ve had in a very long time. It reminds me of a deconstructed taco actually as there are tortillas in the salad, and usually a proper taco is held together with a hard shell tortilla.

Mexican Chicken SaladMexican Chicken Lettuce Wrap

Although the idea of a lettuce wrap doesn’t seem all that filling, I can tell you that my mom was incredibly full after her meal! Though I did give her a plateful of five wraps. She also tried the chicken salad with bread and decided that the lettuce wrap was ten times better with the salad than a slice of bread.

About the tortilla chips, I find buying tortilla chips in South Africa to be super difficult. Most the time when we go down the chip aisle we see a variety of assorted flavoured chips but rarely ever do we see basic chips like the ones we bought today. Thankfully we did find what we found today. But most the time it is SO hard to find that here.

Tortilla chips

I honestly adored this and hope you all enjoy it as much as mom and I did!

Happy eating!

Flu-Fighting and Air Way Opening Soup

The cold and flu season comes at the two worst times of the year: during the winter time and before a long flight overseas. Thing is the flight could be at any time of year and even more than once, it depends on how much you fly.

As it is not winter time in South Africa, I definitely have a long haul flight that I have to take. And you know what? I developed some sniffles earlier in the week. So I thought a soup would be the best way to cure my illness. Plus we all know that Grandma’s Chicken Noodle Soup has always been the way to cure any cold or flu.

Although a chicken soup is a great way to diminish any trace of a bug in your body, there are other great tools to ensuring you come out perfectly healthy! Epicurious has a list of six ingredients that should be in your flue fighting diet, the link for that is here.

So although I love a good chicken soup to fight any illness, I don’t ever go for the boring old chicken soup you get in a package, I like to spice it up. Literally. Mexican infused soup with a good kick makes it all that much better. I mean you get the chicken to fight the power, and chili to open your airways. Pretty perfect if you ask me!

Chicken and Rice Soup

I got the recipe from Food.com though the direct link to the recipe can be found here. Lately I’ve been thinking about chicken rice soup. Not chicken noodle, but rice. And I remember mom used to make chicken rice soup when my sister and I were kids. I remember hating it though. The faces I would make in our small kitchen in Ciudad Ojeda was pretty ridiculous. Especially with how I just made a chicken and rice soup right now. No idea why I wasn’t fond of the soup before because I quite like it today!

Chicken and Rice soup
Mom’s Plate, with Avo on the Side


  • 6 cups (1,410ml) chicken stock
  • ½ cup (97.5g) white basmati
  • 1 cup (235ml) water
  • Salt and pepper to taste
  • 1 cup (200g) tomatoes, diced
  • 1 teaspoon olive oil
  • ½ cup (75g) onion, chopped thinly
  • ½ jalepeño, sliced and chopped
  • 1 cup (125g) chicken breast, shredded
  • ¼ cup (59ml) lime juice
  • ½ cup (15g) cilantro, chopped
  • ½ avocado, sliced (optional)


  1. In a small pot, bring water to boil, once boiling add rice and turn heat to low and allow rice to simmer with lid on pot for 15 minutes.

  2. In a separate pot (a large one), bring chicken stock to boil. Once boiling turn heat down and allow to simmer.

  3. Finally in a small pan, fry chicken with salt and pepper seasoning until brown. Remove from pan once cooked and set aside. In same pan add olive oil and sauté onion and jalepeño for a minute until fragrant. Then remove from heat.

  4. Chicken should be able to be handled now, so shred chicken and set aside.

  5. Begin to fill bowl in these steps: 

    Solids in Soup before Broth
    Solids in Soup before Broth
    1. Rice
    2. Onion/jalepeño mixture
    3. Tomato
    4. Cilantro
    5. Chicken
    6. Chicken stock
    7. Lime juice (only a teaspoon or more if desired)
    8. Avocado
  6. Serve and enjoy!

Chicken and Rice Soup
Chicken and Rice soup with Avo

Chicken and Rice SoupThis was absolutely fantastic! Although I did completely forget about the lime juice, but with cilantro and jalepeño, who needs lime?

I loved this. Truly did. It was the right amount of kick to open up our airways and fight the illness that made its way into my body.

The thing about flying with a cold or flu is that you could be quarantined as a threat for having Ebola. And that isn’t even a lie. If I am flying from South Africa to Europe (which I will be) there is a big threat that anyone with a fever could have Ebola. That is something NO one wants. Especially when going from one continent to the next.

So a flu-fighting soup was the ultimate way to go.

I think this was a success. Though we will only see for sure tomorrow evening when I hop onto the 11 hour airplane to the Netherlands. My poor body will be in pain after sitting for hours on end!

AND we will go from 32C days to 6C days. Sooo cold. Luckily I’ll have my blanket sweater with me and my two pairs of boots. I’ll definitely be needing lots of tea and coffee from Starbucks to survive the cold.

Anyway, this is my meal for the evening and it was incredible! Chicken with pimiento in a soup is my favourite type of soup. If you end up making this I hope you enjoy it as much as my mother and I did.

Happy eating!

Empanadas for Days!

Last week I spent my time in the Netherlands and as my Pilates classmates say “got soft”, they’re right. I didn’t eat all that healthy and didn’t feel guilty about it either. My week was spent gobbling stroopwafels! How awful right?! For those of you who do not know Dutch, a stroopwafel directly translates to a syrup waffle, this being two wafers filled with a syrup in between. When you are Dutch or have lived in the country for several years, you will know how heavenly these things are. Especially when you have been without them for three months or longer (as I have).

But because I have been in the Netherlands all of last week I didn’t have a kitchen to cook in so I mostly ate out or got salads from our local grocery store.

So I thought I’d write about a breakfast I had made for my Pilates class one Tuesday just two and a half weeks ago. I’ve been attending Pilates for about two and a half months now and love every minute of it. I’m getting fit while enjoying the company (all of which are women). I’ve also started to see a change in my body (before I went to NL that is), I could even get into a pair of shorts that were a struggle just this June! But the other week they fit perfectly on my problem area (my thighs). It felt great!

Anyway, I spoke to my class about the fact that I had made chicken empanadas the other day and they were really interested in them so I thought “why not make some vegetarian ones for these guys!” as half the class is a vegetarian.

So Tuesday I came to class with a tub of empanadas and little ketchup packets I had collected from some fast food joint!


I can honestly tell you that everyone loved them! My Pilates teacher even sat down with me and gobbled three or four! That’s how much they loved them! Good thing as I never had made these before! Would have been sad if my empanadas didn’t turn out to be a hit.

I got the recipe from here, though I didn’t follow this recipe for the pastry.


For Pastry:

  • 2 ¼ cup (350g) plain flour
  • Pinch salt
  • Pinch baking powder
  • ¾ cup (145g) margarine, melted
  • 1 egg, beaten
  • ½ cup (100ml) lukewarm water

For Filling:

  • 1 teaspoon cayenne powder
  • 1 Tablespoon cumin
  • 1 cup (200g) sweet potato, cooked and mashed
  • 1 cup (172g) canned black beans, rinsed and drained
  • 5 Tablespoons green onions, chopped
  • 2 Tablespoons fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 egg white, lightly beaten


  1. Combine all dry ingredients for the pastry and mix well, slowly add margarine and mix until combined. Begin to mix in egg and combine until slightly wet. If pastry is not wet enough for your liking, pour little amounts of water at a time to moisten up and continue to knead dough. Wrap in clingfilm and place in refrigerator to set (for 30 minutes). Meanwhile place sweet potatoes in pot of water and turn heat to high to allow water to begin to boil. Watch pot to ensure water doesn’t boil over. 

  2. Once thirty minutes have been and gone, check potatoes to see if they are soft, if so drain water and mash in same pot that you made them in with a potato masher. 

  3. Combine sweet potato with cumin and cayenne powder until flavoursome. Then add black beans, green onions, cilantro, chili powder, and salt. Mix well. 

  4. Preheat oven to 200°C (400°F)

  5. Remove dough from fridge and take off clingfilm and roll out small balls of dough and then flatten them out with a rolling pin or use your hands (as I do). For each flattened roll of pastry, fill with a teaspoon and a half of filling. Fold closed and fold one edge over the other. Then crimp closed with a fork for a nice design. 

  6. Place on prepared cookie sheet (covered with wax paper) and continue making empanadas, rolling out, filling, folding, crimping, etc. 

  7. Once cookie sheet is filled with empanadas, lightly brush with egg wash and pop into oven to cook. 

  8. Bake at 200°C for 16 minutes or until lightly browned. 

  9. Remove and allow to cool and continue process until all filling and pastry is used. 

  10. Enjoy!

Empanadas for Class

It is a shame, I do not have a photo of what the inside of the empanada looked like, but it did taste quite good.

I’ve made empanadas a few times now and I can say that every time I make them I have much more pastry than I do filling, but this time around it all fit perfectly! I was very impressed.

Anyway, if you are a fan of latin cuisine but find yourself more along the lines of a vegetarian, then this may be the perfect recipe for you! It is delicious, full of vitamins and iron, and just overall good for you! Plus I think they make a fabulous breakfast for when you are on the go.

I hope you all enjoy the recipe and have a wonderful weekend!

Buen provecho!

Brown Rice Seaweed Salad with Sesame Seeds

Can people become lazy for a long period of time? If so, I’ve become lazy when it comes to posting food on this blog. It hit me at the end of January and has continued through to the second week of February. It is killer. I have at least two recipes which should be posted on here. One for a Sweet treat and another for a healthy meal. And yet, here I am procrastinating like a child with her assignment.

Well, before I post those two entries that need to be written out, I’ve got tonight’s meal ready to see the face of BounceAroundintheKitchen.

So besides being lazy as ever, I have also recently fallen in love with two foods. Those such being seaweed salad and chimichurri sauce.

I made a batch of chimichurri sauce as soon as I came home from the grocery store. I didn’t even have a plan to eat it with something, I just knew I wanted it and made it. I then ate it in a pita bread. Who needs butter for bread when you’ve got chimichurri sauce? Delicious.

But the real star of tonight’s show is dinner. If you were thinking it had something to do with seaweed salad then you’re rather smart! Or at least have some great insight.

Seaweed Salad with Brown RiceIf that doesn’t call out to you then I do not know what will! Although if you do not eat seaweed then I know that won’t be calling out to you. But it should, because it is so tasty!

I found the recipe here, but tweaked it just a bit.



  • ½ cup dry brown rice
  • 1 ¼ cup water
  • ¾ cup seaweed salad
  • 1 orange pepper, julienned
  • 3 green onions, chopped
  • 1 Tablespoon toasted sesame seeds, for serving


  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon canola oil
  • 1 teaspoon soy sauce
  • ½ teaspoon white vinegar
  • 1 Tablespoon lemon juice
  • 1 teaspoon sweetener of choice (maple syrup, agave or honey)
  • 1-inch piece of ginger, minced
  • 1 garlic clove, minced
  • Salt & pepper, to taste


  1. Bring rice to boil as per what box instructions say.

  2. Mix all ingredients from dressing together and allow flavours to combine as you chop the bell pepper and green onions.

  3. Once rice is cooked, drain and place in bowl. Add bell pepper and green onions. 

  4. Open store bought container of seaweed salad and add to rice mixture. 

  5. Then roast some sesame seeds in a frying pan and add to mixture.

  6. Once ready, add dressing to mixture and enjoy!

Dressing and Salad mixtureThis has got to be one of the easiest and most delicious meals I’ve made in a while. I truly love the flavour combinations in this dish that I am sure you would like it too. I mean with the tangy flavour of the store bought salad with the roasted taste of the sesame seeds and oil plus the sweetness from the honey? Absolutely fabulous!

A complete must try!

Enjoy your meal.

Or as they say in Japanese: Douzo meshiagare!

Ending the Year Right: Asian Themed Dinner

Let’s end the year right! With a final push towards healthy!

Well I at least tried!

As our final meal for 2013 I made an Asian meal. Or as Asian as someone who has yet to go to Asia to experience authentic Asian cuisine can cook…

To start dinner off correctly, I made a dupe of Benihana’s onion soup and as a main course I have a ramen stir-fry. I’ve been wanting to make this stir-fry for my mom for a little while now, but never got around to doing it. Now that I have made it I am very glad I postponed it because it ensured that both Daddy and my sister were able to also try it. All three of my family members really liked what I had prepared for them for their last meal of the year. Yay.


  • 4 cups canned chicken broth
  • 2 cups room temperature water
  • ½ white onion, chopped
  • ¼ cup carrots, chopped
  • ½ cup celery, chopped
  • ½ teaspoon salt
  • 6 medium mushrooms, sliced thinly
  • 4 green onions, diced


  1. Fill large pot with chicken broth and water and bring to boil.

  2. Once boiling add white onion, carrot, celery, and salt to liquid. Once boiling again, place lid on pan and allow to simmer for ten minutes (or at least until onion is translucent)

  3. While soup is simmering away, dice four green onions and lightly fry onions.

  4. Fish out vegetables until broth is clear. Then ladle soup into bowls, add fried and fresh green onions to bowl with a few slices of mushrooms.

  5. Serve and enjoy.

Benihana Dupe Soup

While making this, I used a vegetable broth which was fine, but I used this exact recipe 2 years earlier and remember that the chicken broth made the soup taste more like the one found at the restaurant.

Next I made a delicious ramen stir-fry. You can use whichever vegetables you like and think that will work best in your stir-fry, but I used the following:


  • 1 cup carrots, chopped
  • 1 cup broccolini, halved
  • ½ cup celery, chopped
  • 1 cup mushrooms, sliced
  • ¾ bag beansprouts
  • 2 stems green onion, chopped
  • 4 bricks ramen noodles
  • 1 chicken bouillon cube
  • 1 Tablespoon sesame oil
  • 2 Tablespoons sunflower oil
  • 2 or 3 Tablespoons Soy Sauce
  • 1 teaspoon ketjap manis
  • ½ teaspoon honey
  • ¾ cup water


  1. Fill medium pan with water and bring to boil, once boiling add bouillon cube and allow to dissolve. Then add 4 bricks of ramen and turn heat to low to allow to simmer.

  2. While ramen is being cooked, chop wash and chop vegetables to appropriate sizes.

  3. Check on ramen and ensure noodles are al dente. Drain water, but keep 2 Tablespoons worth to help keep noodles moist.

  4. Place large wok on stove and turn heat to medium-high, add sunflower oil to pan and allow to heat up. Add carrots, broccolini, celery, and mushroom to wok and sautée until carrots are cooked but still crunchy.

  5. Next add cooked ramen noodles to vegetables and mix with vegetables. If noodles are too hard to manipulate, add water to pan. Add sesame oil, soy sauce, ketjap manis, and honey to noodle mix. Add more if needed to match your taste.

  6. Make sure all vegetables and noodles are coated with sauce and hot before adding beansprouts and green onions. Mix for a little longer before transferring into individual bowls and serving. 

Vegetable Ramen Stir-fry

If you make the ramen stir-fry you may need to have two large spoons to help “toss” the ramen when you first add it to your vegetable mix. The noodles are very dense and will not move like the noodles do when mixing. And remember, additional salt is unnecessary because of the soy sauce and bouillon cube.

I personally wasn’t all too sure everyone in the household would like the meal I had planned for them, but it was a complete  success. Good healthy end for 2013. Daddy did however need to return to the kitchen to put some sambal on his to add some more kick to it. He then told me that once when he was on one of his many travels he had a variant of this meal at the airport. He said the taste was very similar to mine so he liked it a lot. That of course made me chuffed to bits.

When everyone was finished their plate, they went back to finish the last portion as well. So this was a great success for sure.

Unfortunately the food game for all of our family members wasn’t the best. My poor Austin was huddled in the bathroom on the third floor terrified of all the banging from the fireworks that our neighbours would light up.

Austin Scared of FireworksIf he dared to come down from his towel heaven in his firework shelter he didn’t even touch the treats I hid throughout the house. Then when it was 5 in the afternoon he didn’t even eat dinner. Poor lad.

But it was a good final day of the year and I hope you all had a good day awaiting the night of celebration!

2 Meals for 1 Saturday Night

Its been a lazy Saturday for me, hopefully y’all have been a little more active.

Last week on Pinterest I saw a meal I was interested in making. It was meant to be my “Fatten Me Up Friday” meal, but it ended up being a Saturday thing. The reason I am calling it a fatten me up Friday type of meal is because it was a far cry from anything healthy. It’s a baked potato casserole. It looked like this when out of the oven:

Fresh Out of the Oven Baked Potato Casserole

The recipe that I followed can be seen below, while the original recipe is here.

1 bag pre-washed and cubed potatoes, about 1lb or 500g
½ lb. boneless, skinless chicken breasts, diced
¾ cups shredded cheddar cheese
¾ cups shredded gruyère cheese
2 green onions, sliced (green parts only)
Salt and pepper to taste
½ cup heavy cream
1 tablespoons unsalted butter, cut into small pieces


  1. Heat oven to 350ºF or 175ºC. Lightly grease a 9″ x 9″ baking pan or casserole dish. (I used a medium casserole dish, no idea what the actual measurements are)

  2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with salt and pepper. Add a third of each cup of the cheese, and half the green onions.

  3. Spread the remaining diced potatoes on top, add the rest of the chicken, another 1/3 cup cheese, remaining green onions and some more salt and pepper to taste.

  4. Pour heavy cream over top of casserole and then dot with the butter.

  5. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes.

  6. In the last few minutes of baking, sprinkle with the remaining third a cup cheddar cheese and bake until melted. Serve.

It came out of the oven not looking all too bad. I however could not eat it.

Only in the past year have I learnt to be able to both cook and eat chicken. I have the most massive fear of raw poultry. It just scares me to bits thinking that I could become ill from eating cookie dough or brownie batter with a raw egg in it or when my chicken isn’t thoroughly cooked in my meal. So I would happily overcook my chicken any day. Although, when I would eat red meat several years ago I also had to make sure it was well done.

So, when I removed my casserole from the oven after an hour and a half/forty-five minutes, I checked my meal and it looked to me like my chicken wasn’t cooked enough. Mom reassured me that it was. She cut it and showed me that it was cooked all the way in and it cut like it was, it was just that the one side of the pieces looked pink. Mom then ended having the loaded baked potato casserole on her own with some extras of bacon.

I then decided to just make my own meal in 3 seconds basically. I turned the kettle on to boil some water as I pulled out some ramen noodles from the cupboard and made my own dinner.

Quick Ramen Meal

This is the recipe I followed for the above photo:

1 brick ramen noodles
½ cube vegetable bouillon
1 Tablespoon sesame oil
1 teaspoon less sodium soy sauce
1 egg, scrambled
 1 Tablespoon green onion, chopped
1 teaspoon sesame seeds, toasted


  1. Boil water in a kettle, once whistling pour water into a glass bowl and put brick of ramen into bowl with ½ vegetable bouillon cube

  2. While ramen is being cooked till preferred consistency, heat tablespoon of sesame oil in small frying pan. Add teaspoon of soy sauce to sesame oil. Remove ramen from water and add to oil in pan and coat ramen with oil mixture.

  3. Once cooked remove ramen from frying pan and place on plate or in bowl. Wipe down frying pan quickly with paper towel. Next oil pan again (I just used the sesame oil again) and add egg. Scramble with spatula until cooked the way you like it. Add scrambled eggs to your noodle dish.

  4. Next using same pan on medium low heat, lightly sauté green onions. Once cooked top eggs with green onions.

  5. Finally add sesame seeds to same frying pan and cook until browned, then add to top all that is in the bowl.

  6. Grab some chopsticks (or a fork) and indulge in this quick masterpiece.

My ramen dish was definitely not made from an actual recipe. This was just me thinking of my Suriname friends by adding an egg to my meal as well as keeping life good with some protein. I must say, I definitely trusted my quick dish better than the crockpot meal. Luckily mom liked the first dish while I enjoyed my second.

So I have to say the meal turnout for me wasn’t all that bad. What do you say?

Landshark Gone Reindog

Oh, and here’s Austin. He is so not thrilled with having those candy cane themed antlers on his head, but doesn’t he just look the cutest? I’ve been taking photos of him like this all day long. If you are to go on my instagram (the photos in the side panel to the right of here) you will see more pictures of this cutiepie.

Anyway, hope you try the first recipe. Maybe if you follow the original recipe it will work out for you. If you don’t go for it then you can always try the second simple and quick recipe I put together.

Eet smakelijk!