Tag Archives: easy

Easiest Key Lime Pie

10 Feb
My absolute favorite go-to pie to bring over for a pot luck or similar. 6 ingredients– love the simplicity of it all! Easy pie, but still tasty and impressive enough to bring to friends/neighbors.

  • 1 1/4 c graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
  • 2 tbsp sugar
  • 5 tablespoons unsalted butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 c plus 2 tbsp fresh (or bottled if you must) Key lime juice
  •  Preheat oven to 350°F.
  • Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
  • Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
  • Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  • Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Garnish with cute, cut lime slivers for some added flare.

Creamy Asparagus Soup

9 Feb

photo (3)

Been a while! Been absolutely slammed at work… So have been cooking but not blogging.

While it’s not completely frozen outside like it is on the East Coast right now, it IS in fact, in the 50s and gray. A warm asparagus soup is perfect to perk me up for the rest of this gray Saturday afternoon. Also, who doesn’t like a 5-ingredient soup??


  • 2 tbsp olive oil
  • 1/2 chopped yellow onion
  • 2 bundles of fresh asparagus
  • 1 potato, peeled and chopped into 1/2 in cubes
  • ~24 oz vegetable stock
  • salt and pepper to taste


  • Heat a deep soup pot and add olive oil at med-high. Once hot, add onion. Stir once in a while, cook until translucent.
  • Wash and trim bottoms off asparagus. Roughly chop. Add asparagus and potato to onions in pot. Cook, stirring, for ~5 min.
  • Add veg stock and cover pot, cooking for another ~10 min, until potato is cooked through. Blend thoroughly (though I like to leave a few lumpy pieces for texture) with a hand blender. Add salt and pepper to taste. Yum!

Rough Night Zucchini Pizzette

27 Jun

Last night. It was only Tuesday night, but working until after 8 stinks (since I’m usually in by 7am). By the time I got home, it was past 8:30 and I knew there was no way I was going to get a workout in. So instead, I decided to make a quick dinner and hit the hay early!

We had some 7 large zucchini squashes leftover from our over-enthusiastic trip to the farmer’s market on Saturday. We really needed to make some headway there. And with the inspiration from the previous night’s eggplant pizzettes, I embarked on a brave new voyage: zucchini pizzettes! This was amazingly easy, quite filling (even had leftovers for lunch today).

This is literally a 12-minute meal, and instead of using fancy (read also, caloric) French baguettes for the pizza bread, you just use zucchini!


  • 2 medium/large zucchini squashes, with the ends cut off
  • about 6 tbsp jarred tomato sauce
  • 1/2 c grated mozzarella cheese


  • Preheat to 400. Cut zucchini into strips about a half-inch thick each.
  • Place zucchini strips on a greased baking sheet or silpat. Cover with tomato sauce and sprinkle with cheese.
  • Bake for about 10 minutes, or until the cheese looks crispy and bubbly.

Easy Eggplant Pizzettes

26 Jun

We had picked up another beautiful eggplant from the farmer’s market on Sat, and were quite lacking in time last night. We had both gotten home a little after 8:30, and by the time we had gotten in a quick workout it was already 9:30. It was a night for something quick and easy…


  • 1 medium eggplant
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • 2 medium tomatoes (we used some tasty heirloom variety, also from the farmer’s market)
  • 1/2 c grated mozzarella cheese or feta


  • Cut eggplant into thin rounds– about a half-inch thick each. Let sit on cookie rack and sprinkle with salt. Let sit for ~30 min. (this is when we went to work out!) Salting the eggplant gets the bitterness out.
  • Once you return, preheat the oven to 400. Place the chopped garlic and olive oil in a small bowl and stir together. Brush the garlic oil on the eggplant– both sides, and then place the eggplant on a greased baking sheet or silpat. Place in the oven for ~10 minutes. Flip the eggplant, and rebrush with garlic oil, and bake for another ~10 minutes.
  • Cut tomatoes into very thin slices and place them over the eggplant. Cover in cheese, and bake for another 5-10 minutes, or until the cheese looks crispy.

Easiest Goat Cheese Tomato Soup

20 Apr

I really needed something to calm my stomach, and get me back in working order. Rafe left on Thurs to go visit his parents in SC, and I was solo for the weekend (read also, “hadn’t gone to the grocery since he left”)… But I did have a bunch of random ingredients that go into tomato soup! I also managed to have honey goat cheese on hand, which was basically like crack to me. You could also add some pasta into the soup as well, to make it more of a tomato noodle soup. Basically, this soup was the easiest thing I’ve made recently.


  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic
  • 1 can (28 oz) whole San Marzano tomatoes (the can I used had basil in it as well)
  • pinch sugar
  • 1.5 c chicken stock
  • salt and pepper to taste
  • 1 tsp dry Italian herbs (or use fresh if you have em)
  • 3/4 c whole milk (2% or skim would probably work as well)
  • heavenly goat cheese (honey chevre was a plus)
  • Heat olive oil in pot over medium heat. Once warm, add onions and saute until glassy. Add garlic and cook until fragrant.
  • Add tomatoes, sugar, stock, and spices. Cook for ~15 min.
  • Blend soup (in batches if you need to) in a blender on medium so that the onion bits get smoother. Transfer back to pot on low heat. Add milk and stir.
  • When serving, add a spoon of goat cheese into the bowl, so that the taste of the goat cheese is distinctive as you eat it.

(This recipe was adapted from here.)


Japanese Cheesecake

13 Apr


Mmmm. Made this last weekend– it was SO easy, and ridiculously tasty, especially for only having 7 ingredients in it (how is it that recipes with fewer ingredients somehow manage to taste better?). Adapted from this recipe. I’m not exactly sure about what makes this “Japanese” except for its airy, light texture, but it is basically amazing, and I would make it again and again…


  • 8oz (one package) cream cheese (I used fat free)
  • 4 tbsp unsalted butter
  • 3 eggs, separated
  • 1 tbsp, plus 1/4 c sugar
  • 1 1/2 tbsp cornstarch
  • 1/2 c milk (I used skim)
  • 1 1/2 tsp vanilla


  • Preheat to 350. Put the egg whites in a small bowl and stick in the freezer until the edges start freezing and coming off the sides.
  • Blend cream cheese on high until creamy, then melt butter (nuke for ~30 sec) and blend with the cream cheese for ~2 min. It should be airy and light.
  • Add 1/4 c sugar to egg whites in another large bowl until you have a relatively soft meringue.
  • Add cornstarch, milk, and 1 tsbp sugar in a metal bowl (or double boiler) with the yolks. Whisk everything and place in double boiler, stirring always, until mixture becomes thicker. Add this mixture back to the cream cheese mixture and combine well.
  • Folding in egg whites to the cream cheese mixture (about a 1/3 at a time).
  • Pam/grease a glass 9×9 pan. Pour the batter into the pan, and place into a water bath (covering up to about 3/4 in of the side). Bake at 350 for 15 min, then lower to 320 and bake for another 25 min. Then turn off heat and let the cheesecake stay in the oven for another 40 min before taking it out. Don’t open the oven at all during this time if you can help it! Refrigerate for a few hours and serve (or try not to eat all at once). I’m sure it would taste brilliant with fruit sauce.

Sweet Potato and Zucchini Frittata

7 Apr


Mmmmm. Went rock climbing this morning and then had all of 20  min to get showered and meet our realtor at a property to check it out. YIKES. Also, we still haven’t been back to the grocery, so our refrigerated assortment is dwindling. So threw together what ended up being a delicious frittata. Mmmm. Protein + veg = tasty and super duper way to get food in your belly before seeing a bunch of homes (trust me, you need to see homes on a full belly, or else it is possible that you will start looking through people’s pantry “just to see what’s it would look like if we lived there”).


  • 1/3 c grated sweet potato (peeled before you grate it)
  • 1/2 of medium zucchini, grated
  • 4 eggs, beaten
  • Splash of skim milk (literally, a splash, maybe 1-2 tbsp)
  • 1/3 c grated cheddar
  • salt and pepper


  • Throw the sweet potato and zucchini with salt & pepper on a skillet (greased with Pam) heated to high. Stir until slightly fragrant, a few minutes. Meanwhile, beat eggs with milk, and add grated cheese to eggs.
  • Take the sweet potato and zucchini off– just toss on a plate. Re-Pam the nonstick skillet and pour egg mixture on skillet. Top with sweet potato and zucchini mix (if you add the eggs on top of the veg mix, it’ll be harder to flip).
  • Once frittata is ready (pulled away from edges and firm enough on underside), flip. Let it cook for another 2-3 min, then take from heat and SCARF down. Eat with salsa on top (we used Newman’s Own black bean and corn salsa). Then run to your appointment with the realtor to see a bunch of homes that stink. 😦

Sweet Potato and Black Bean Cakes

6 Apr


Haven’t been feeling so hot since I got back from a short work conference earlier this week… Kind of run-down, not sleeping so much or so well, etc. And basically, we have so few things in the kitchen, I’m not sure how we’re going to make it to the weekend. Yikes.

So I whipped up a stone-soup of sorts for dinner… Sweet potato and black bean cakes. And it was delicious, so much so, that I had leftovers for lunch today. Ta-da! Super healthy and very easy.


  • 1/2 can of black beans, rinsed and drained
  • 1/2 sweet potato, peeled and grated using a box grater
  • 1/3 c cooked quinoa (or just add more beans or sweet potato if you’re not like me and have cooked quinoa in the fridge)
  • 1 egg
  • liberal dashes of salt & pepper
  • 1-2 tsp curry powder
  • 3 tbsp corn meal
  • 3 tbsp bread crumbs


  • Preheat to 400/425.
  • Put bean in a bowl, lightly mashing about half of them– leave some unmashed for a little bit of texture. Add sweet potato, egg, and spices.
  • Stir in corn meal and bread crumbs, adding slightly more dry ingredients until it is a thick enough consistency.
  • Grab about a handful of the mixture, and roll into a disk, placing on baking sheet and flattening down a bit. Continue until you have a bunch of little balls…
  • Bake ~5 min, flip and then bake for another 3-5 min, or until golden and crisp.
  • Serve hot, with lime yogurt (just take plain yogurt and add the juice of a lime) or homemade bbq sauce (mix ketchup, Worcestershire sauce, vinegar, and some curry powder) or both sauces.

Zucchini Chocolate Brownies

18 Mar


It was a beautifully sunny day yesterday– high 70s and mostly blue skies. We had a few friends over to have some beer by the pool, and I whipped up a quick tray of zucchini brownies to accompany us there. These are ridiculously healthy, and pretty darned delicious. They don’t, however, taste like old school brownies. They are far more moist and have a cardamom edge. This recipe has been adapted from here.

These brownies were a total success and the secret that I’d like to keep from Rafe is that they have NO butter or oil of any kind, but are moist and delicious.


  • 2 eggs
  • 1 tbsp vanilla
  • 1/2 c regular sugar plus 1/4 c splenda blend sugar (or you could use a full 1 c of regular sugar)
  • 1/4 c applesauce
  • 1 c whole wheat flour
  • pinch salt
  • 1/3 c cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 medium/large zucchinis
  • 1 c chocolate chips (any mix of white, regular, and dark chips that you want)


  • Preheat to 350. Pam a square baking pan (or use the slightly larger rectangular one for thinner brownies).
  • Whisk together the wet ingredients (eggs, vanilla, sugar, applesauce) in a large bowl.
  • Whisk together the dry ingredients in a medium bowl (flour, cocoa powder, baking soda, spices, salt). Then add the dry slowly to the wet ingredients, mixing until combined.
  • Grate zucchinis on a box grater– or use a microplane grater if you want it really tiny. Fold the zucchini into the mixture. Finally add the choco chips.
  • Pour into baking pan and bake for ~40 minutes, or until knife comes out clean from the center.

Monday Pizza Night

22 Feb


It was a busy night, and after working late and a late workout, we threw together a super-veggie pizza with the basic recipe for this one. The toppings here were fat-free mozzarella (which was unfortunately a bit plasticy), some slivered kalamata olives, 2 zucchinis (both rounds and grated in a box grater), red bell pepper, and a smidge of parmesan. Delicious, and even better for lunch the next day.