Tag Archives: recipe

Easy Fried Rice

easy fried rice recipe

Have you ever tried making fried rice at home? I have to admit I had not, right up till know… and I am completely SMITTEN.

This recipe is so easy, so quick to prepare, yet it yields the most amazing side dish.

This fried rice contains aromatics like ginger and red pepper flakes. Among other yummy ingredients it contains nuts, soy sauce and there’s an egg added to it in the end which makes the whole dish really amazing and delicious. You need to try this one, I can tell you that. It’s a crowd pleaser! :)

5.0 from 1 reviews
Easy Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Aromatics
  • ½ tsp powdered ginger
  • ¼ teaspoon red pepper flakes
  • Vegetables
  • 1 cup diced carrots
  • 1 cup fresh or frozen corn, defrosted
  • ½ cup fresh or frozen peas, defrosted
  • ½ cup chopped scallions
  • 4 tablespoons vegetable oil
  • 4 cups cold cooked rice (I used Basmati)
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons soy sauce
  • 1 large egg, beaten
  • ¼ cup toasted pine nuts, almonds, peanuts, or cashews
  • 2 tablespoons minced cilantro (optional)
  1. Set the bowls of aromatics, vegetables, rice and soy sauce near your stove.
  2. Heat your wok over high heat, then lower the heat to medium high.
  3. Pull the wok off the heat and add 2 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes.)
  4. Stir-fry the ginger and red pepper flakes for about 10 seconds.
  5. Add the carrots and stir fry for 30 seconds.
  6. Add the corn and peas and stir fry for 1 minute.
  7. Swirl the remaining 2 tablespoons of oil into the wok.
  8. Add the rice and scallions stir-fry for 2 minutes.
  9. Season the rice with the salt and white pepper.
  10. Pour the soy sauce around the edges of the wok and stir-fry.
  11. Stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the nuts and cilantro.


(This recipe was adapted from TheKitchn.com.)

Broccoli Cheese Soup

broccoli and cheese soup recipe

With fall in full swing, I often find myself contemplating the amazing beauty it brings. In my world, the loveliest thing about this season is comfort food (what else is new?). And confetti colored leaves. And warm blankets. And Holiday cookies looming on the horizon.

Mmmm, sweet sweet fall.

With the above mentioned mood in my soul I prepared a really comforting soup for you today. It combines broccoli, carrots and a lot of cheese and is deliciously creamy. The epitome of comfort, don’t you think?

You can find all the necessary details below…


With love,


4.0 from 1 reviews
Broccoli Cheese Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tbsp (42 grams) melted butter
  • 1 smaller onion, diced
  • ¼ cup (30 grams) flour
  • 2 cups (480 ml) half and half cream
  • 3 cups (700 ml) chicken broth
  • 1 medium broccoli (about 9 oz/ 250 grams), cut into florets
  • 1 cup (110 grams) julienned carrots
  • 1½ cups (100 grams) Cheddar cheese, grated
  • ½ cup (30 grams) Parmesan cheese, grated
  • salt and pepper to taste
  1. Saute onion in melted butter.
  2. In a separate bowl, whisk together half and half cream and flour. Stirring constantly, add to the onion and butter mixture. Let simmer for 2-3 minutes.
  3. Add chicken broth, broccoli and carrots and cook over low heat for about 20 minutes.
  4. Remove from heat and gently stir in cheeses.
  5. Add salt and pepper to taste.
  6. Enjoy

(This recipe was inspired by TheGirlWhoAteEverything.com.)

Chicken Broccoli Pasta Skillet With Parmesan

chicken broccoli skillet with parmesan recipe

Hello friends!

Today I am stopping by to share another recipe with you. It’s a lovely pasta dish that’s very easy and quick to make. A perfect choice for a weeknight dinner. So if you are looking for a flavorful meal that is nourishing and will please the crowds, this is it. We really loved it…


With lots of love,


(This yummy recipe was inspired by www.bestrecipesevar.com.)

Chicken Broccoli Pasta Skillet With Parmesan
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 3 boneless and skinless chicken breasts, cut into 1-inch (2.5 cm) squares
  • salt and pepper
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes
  • 6 cups (1400 ml) chicken broth
  • 14 oz (400 grams) penne
  • 1 medium broccoli, cut into florets
  • 1 cup (190 grams) oil-packed sun-dried tomatoes, coarsely chopped
  • ¾ cup (170 ml) heavy cream
  • ¾ cup (80 grams) grated Parmesan
  • 1 tbsp lemon juice
  1. In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add the chicken, season with salt and pepper. Cook until the chicken is cooked through (about 12 minutes). Place the chicken in a bowl and set aside.
  2. Add the remaining 1 tbsp olive oil in the skillet, add the onion, ½ tsp salt and cook until the onion softens. Then stir in the garlic, oregano, red pepper flakes and cook about 30 seconds.
  3. Add the chicken broth, bring to a boil, then add the pasta. Cook until the liquid is very thick and syrupy (almost completely absorbed), 12 - 15 minutes, stirring occasionally.
  4. Stir in the broccoli florets and sun-dried tomatoes, cover and cook until the broccoli is almost tender (4-5 minutes).
  5. On medium-high heat, stir in the cream, Parmesan, chicken and allow to simmer uncovered until the chicken is heated through.
  6. Remove the skillet from the heat, stir in the lemon juice.
  7. Add more salt and pepper to taste if necessary.


Double Chocolate Banana Bread… And Some News Too

double chocolate banana bread recipe

These days, for some strange reason, I have been craving chocolate like never before. Maybe I am just trying to find energy in all the possible places. Maybe January does this to me. Maybe it’s just hormones that are playing games with me these days (8 months preggers, have I mentioned? Oh, yes… Sorry for being so quiet about it for so long.). :) Well, who knows… Maybe it’s all combined.

So, given the fact stated above, I knew my fate was sealed the moment I saw a recipe for Double Chocolate Banana Bread.

Double Chocolate Banana Bread?

Can a recipe possibly sound any more tempting and delicious?

Without any hesitation I gave this thing a try and what I realized was that I have never ever tasted a banana bread so good and my place has never been filled with a better scent than the one that was coming out of the oven while this chocolatey miracle was baking. Absolutely heartwarmingly amazing!

This recipe is really gorgeous and if you are into chocolate, you must, must, must give it a try…


With lots of love,

(This recipe was adapted from www.smittenkitchen.com.)

Double Chocolate Banana Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 3 bananas (very ripe)
  • ½ cup (115 grams) unsalted butter, melted
  • ¾ cup (145 grams) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (45 grams) cocoa powder, sifted
  • 1 cup (170 grams) semisweet or bittersweet chocolate chunks or chips
  1. Preheat the oven to 350 °F (175 °C).
  2. Butter a 9×5-inch (1.9 l) loaf pan or spray it with a nonstick baking spray.
  3. In a larger bowl, mash the bananas.
  4. Whisk in the melted butter, then whisk in the sugar, egg and the vanilla extract.
  5. Place the baking soda, salt, cinnamon, flour and cocoa powder in a sifter or fine-mesh strainer and sift over the wet ingredients.
  6. Stir the dry and wet ingredients until just combined.
  7. Stir in the chocolate chunks or chips.
  8. Pour into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out batter-free.
  10. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.
  11. Serve warm or at room temperature.
  12. Enjoy!


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