Food and Recipes

Super Easy Pancake Recipe

I have yet to meet someone who doesn’t like pancakes. They are one of the most comforting breakfast treats and they have remained popular since the old ages. Pancakes remind me of lazy Saturday mornings and they are such a happy meal. There are many good pancake mixes out there however these can easily be made from scratch. This super easy pancake recipe is perfect if you like simple and quick recipes. 

Super Easy Pancake Recipe

We made these when my sister came to visit around Thanksgiving time last year and they came out great. As you can tell, they all don’t have the perfect shape and uniform look as those you see in magazines and instagram but I actually like them this way. There is something about effortless, non-perfect and rustic meals that I love. 

The trick is to mix the dry ingredients and the wet ingredients separately then adding them to the same bowl. Also avoid over mixing as this can lead to tough pancakes, having some small lumps in your batter is fine. 

Pancake toppings are endless. You can do tangy yogurt, syrup, butter, whipped cream, strawberries, honey and so much more. We had ours with raspberries and maple syrup and they were delicious. 

Super Easy Pancake Recipe
Serves 2
A super easy pancake recipe you can make anytime.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 cup all-purpose flour
  2. 2 1/2 tsp baking powder
  3. 2 tbsp granulated sugar
  4. 1/4 tsp. salt
  5. 1 1/4 cup milk or buttermilk
  6. 3 tbsp melted butter
  7. 1 large egg
  8. 1/2 tsp vanilla essence
  9. coconut oil for brushing pan
Instructions
  1. Mix flour, sugar, baking powder, and salt in one bowl. In another bowl, whisk milk, butter, vanilla and egg
  2. Pour the milk mixture into the flour and mix gently making sure not to over mix.
  3. Heat a nonstick skillet or griddle over medium heat until drop of water sizzles; brush with oil.
  4. In batches, scoop batter by about a 1/4-cup into the skillet and spread the mix.
  5. Cook for about 2 minutes or until you see bubbles and edges are dry.
  6. Turn each pancake and cook another 2 minutes more or until golden brown.
  7. Transfer to serving dish or keep warm on a cookie sheet in 200°F oven.
  8. Repeat till batter is finished and brush griddle with more oil if needed.
Spoons and Stilettos http://www.spoonsandstilettos.com/
Follow me on Instagram for more meal ideas. If you need something more savory for breakfast, check out my Toaster Oven Baked Italian Eggs Recipe

Easy Keto Spinach Salad Recipe

It’s week 3 of the new year and my hubby dearest is still sticking to his Keto diet. It certainly has made makes things more interesting when planning meals as I am not on the diet myself. Luckily the Keto diet includes lots of vegetables which I eat lot’s of already so it works out as I can always add carbs on the side. I made this delicious easy Keto Spinach Salad recipe for lunch the other day and it was delicious.

Easy Keto Spinach Salad Recipe

So let me start by explaining what a ketogenic diet aka ‘Keto’ diet is; keep in mind I am not a health professional and to always consult your doctor. Keto is basically a very low carb and high fat diet which shifts the body’s metabolism away from carbs to fat. The reduction of carbs then places the body into a ketosis metabolic state that makes the body efficient at burning fat for energy. A lot of people have reduced their weight significantly following this diet. I personally do not follow it as I am not trying to lose weight and love me some carbs (in moderation of course)

Now back to the recipe. This spinach salad is super simple and my Keto husband loved it so much. All you need is lots of spinach and a few toppings like blueberries, walnuts, avocado, hemp seeds and red onions. The fat comes from the nuts, hemp seeds and avocado however you can certainly add chicken, fish or steak if you are very hungry. 

The dressing is also very simple and I made it by just whisking olive oil, lemon zest and lemon juice, minced garlic and freshly ground black pepper. So simple yet so delicious. 

Easy Keto Spinach Salad

Easy Keto Spinach Salad
Serves 2
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 6 cups fresh organic spinach
  2. 2 avocados
  3. 1/2 cup fresh blueberries
  4. 1/2 cup walnuts
  5. 2 tablespoons hemp seeds
  6. 1/2 medium red onion thinly sliced
Dressing
  1. 1/4 cup olive oil
  2. 1 small lemon zested
  3. Juice from half lemon
  4. 1 clove garlic minced
  5. salt and freshly ground pepper to taste
Instructions
  1. Arrange spinach in a wide deep plate or bowl then top with the blueberries, walnuts, hemp seeds and onion slices.
  2. Whisk the olive oil, lemon juice, zest, garlic and pepper together and drizzle over salad.
Spoons and Stilettos http://www.spoonsandstilettos.com/

Toaster Oven Baked Italian Eggs

I am happy to have had a few days off before the new year began as it meant more time to do the hings I love including cooking. On most weeks I find myself settling for scrambled eggs and toast for breakfast but whenever I have time I like to make something a little more special than scrambled eggs. These Toaster Oven Baked Italian eggs are a great way to up your breakfast game. Eggs baked in a garlicky marinara sauce topped with melted cheese. Its absolute heaven!

Toaster Oven Baked Italian Eggs

This recipe sounds like a lot of work but is actually super easy. The ingredients speak for themselves i this dish. I am a big believer that good quality ingredients are what makes a meal great. You could be using the most advanced technique to cook but if your ingredients are not the best quality your final result will just be ok.

I like to make this dish with leftover homemade marinara sauce but you can use a good quality store bought sauce if you don’t have time to make your own. The Rao’s Homemade brand makes one of the best sauces as far as I am concerned, I highly recommend. Next thing is to make sure you are using nice fresh eggs. I think free range organic eggs always taste a little better but regular eggs will so work. Last but not list make sure you have some fresh basil and good quality cheese to finish the dish. 

You can make this recipe in the oven however I like to use my Ninja Foodi toaster oven for something like this. Advantages of a toaster oven is that it is right on your countertop for easy access, it doesn’t require long preheating times, uses less energy and has less clean-up. 

How to Make Italian Baked Eggs in a Toaster Oven

Step 1: Place Marinara Suace in a Ramekin dish. 

Toaster Oven Baked Italian Eggs

Step 2: Add Eggs. You can gently remove the white string attached to the york at this point if it bothers you. 

Step 3: Add milk and top with cheese. 

Toaster Oven Baked Italian Eggs

Step 4: Bake in toaster over at 325 degrees for 12 – 15 minutes till egg is set to your liking and cheese has melted. 

Final Result is perfectly cooked eggs in a delicious garlicky sauce. Top with fresh basil and toast your favorite whole grain bread to dip into the eggs. 

Toaster Oven Baked Italian Eggs

Toaster Oven Baked Italian Eggs

Toaster Oven Baked Italian Eggs Recipe
Serves 2
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Prep Time
5 min
Cook Time
13 min
Prep Time
5 min
Cook Time
13 min
Ingredients
  1. 4 Eggs (Organic, free range preferably)
  2. 1/2 cup Marinara sauce
  3. 1/4 cup freshly grated parmesan cheese
  4. 1/2 cup shredded mozzarella or Italian cheese mix
  5. 2 tablespoons milk
  6. 1/2 cup fresh basil
  7. 1 tsp olive oil
  8. salt and pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Rub inside ramekin dish with olive oil then place 1/4 cup marinara sauce in each ramekin.
  3. Gently crack 2 eggs in each ramekin, followed by a tsp of milk in each then top with cheese.
  4. Reduce temperature to 325 degrees and cook for about 12-15 minutes till eggs white is set and yolks are set to your liking.
  5. Remove from oven, top wth fresh basil and serve immediately with whole grain toast.
Spoons and Stilettos http://www.spoonsandstilettos.com/

Smoked Salmon Roll-Ups Recipe

Looking for an easy appetizer for your next holiday party? How about these delicious smoked salmon roll-ups. They are super easy to make and look beautiful on the plate which will make you look like a kitchen Goddess. If you have guests that do not love seafood you can use anything from thin cold cuts of meat or even veggies only. The possibilities are endless with this recipe. 

smoked salmon roll-ups

The key is to use the best quality salmon and my brand of choice is Blue Circle Foods because their smoked salmon is free from antibiotics, GMOs, growth hormones, sugar and synthetic pigments. I used full cream cheese but here you can go with a low fat cream cheese if you like. Spinach can be substituted with lettuce, arugula or any soft green leaf. The dill, capers and lemon zest elevate the flavor of this appetizer really well. 

Blue Circle Foods Smoked Salmon

Smoked Salmon Roll-Ups Recipe

Smoked Salmon Roll-Ups Recipe

Smoked Salmon Roll-Ups Recipe
Serves 2
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Prep Time
15 min
Total Time
2 hr
Prep Time
15 min
Total Time
2 hr
Ingredients
  1. 1/2 block (4oz) cream cheese, softened
  2. 16 oz Blue Circle Foods smoked salmon
  3. 3 flour tortillas
  4. 1 cup baby spinach leaves
  5. 3 tablespoons finely chopped red onions
  6. Juice and zest from 1 small lemon
  7. 2 tbsp. fresh dill leaves chopped
  8. 2 tsp capers
  9. 1/4 tsp freshly cracked black pepper
Instructions
  1. In a bowl, stir together the cream cheese, lemon juice, zest, dill, capers, red onions and black pepper.
  2. Lay tortillas down flat on cling wrap. Spread the cream cheese mixture on the tortillas, leaving about 1/2 inch edges.
  3. Line with a layer of spinach, followed by a layer of smoked salmon.
  4. Roll tortillas up, wrap tightly in cling wrap and chill until ready to eat.
  5. When ready to serve, remove from cling wrap, place on cutting board, and trim off the ends. Slice each roll into 1 1/2 inch pinwheels and serve.
Spoons and Stilettos http://www.spoonsandstilettos.com/
What is your favorite appetizer? I am always looking for new ideas and would love to hear from you in the comments below!

Hearty Vegetable Curry Recipe

This vegetable curry is super simple and awesome for meatless Monday. You can add any veggies you have on hand which is good especially if you are trying to use up vegetables that are getting bad. Initially I wanted to make Aloo Gobi which is an Indian dish with cauliflower and potatoes but realized I did not have enough potatoes so decided to do a mix of cauliflower, potatoes, carrots and sweet potatoes. It came out great and was exactly what the doctor ordered for a fall dinner. 

Hearty Vegetable Curry RecipeWhen is comes to vegetarian dishes Indian food has some of the best dishes from saag paneer, Malai kofta to Daal and more. There are just so many options. I have met a few people that do not like curry and I have never understood why as the flavors are amazing. I for one love super flavorful food and Indian food is one of the cuisines at the top of the chain in that regard. The food doesn’t have to be overly spicy and can be cooked to your liking so I recommend trying it.

I was mad at myself for forgetting to add the peas I had in the freezer however I still loved the end result. Some spinach too would have been a great addition but the beauty of this recipe is that you can use any ingredients and it is delicious either way. We served it with herbed basmati rice and the meal lasted the hubby and I 2 days which worked out great for the busy week night. 

Hearty Vegetable Curry Recipe

Hearty Vegetable Curry Recipe
A delicious vegetable curry perfect for a cold fall dinner
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Prep Time
15 min
Cook Time
22 min
Total Time
40 min
Prep Time
15 min
Cook Time
22 min
Total Time
40 min
Ingredients
  1. 1 cauliflower head, chopped into large florets
  2. 5 medium potatoes, peeled and cut into half
  3. 2 medium sweet potatoes cut into large cubes.
  4. 2 large carrots sliced into large pieces
  5. 1 cup frozen green beans chopped
  6. 1 14.5 ounce can diced tomatoes
  7. 2 medium yellow onions chopped into medium sized pieces
  8. 5 cloves fresh garlic minced
  9. 1 large piece of fresh ginger, about 2 tablespoons minced
  10. 1 lime, juiced and zested
  11. 2 tbsp fresh cilantro, chopped
  12. 1 tbsp ground coriander
  13. 2 tsp teaspoon ground cumin
  14. 3 tsp curry powder
  15. 1/4 teaspoon cayenne
  16. 2 tbsp coconut oil
  17. 2 cups chicken broth
  18. salt and pepper to taste
Instructions
  1. Heat oil over medium-high heat in a large pot.
  2. Add onions and cook for about 2 minutes. Reduce heat to medium, add the garlic, ginger and cook for another minute.
  3. Add the curry, cumin, turmeric, coriander, cayenne and stir for half a minute. Add diced tomatoes and cook for 1 minute.
  4. Raise the heat to medium-high, add the chicken broth and potatoes. Cook for 10 minutes till potatoes are halfway cooked
  5. Add the remaining vegetables, season with salt and pepper and reduce the heat to medium low. cover and simmer until the vegetables are cooked but still firm about 10 minutes.
  6. Stir in the lime juice and zest; cook for 2 minutes more. Turn heat off, let stand for 5 minutes before serving and garnish with cilantro.
Notes
  1. This dish is perfect served with Basmati rice or naan bread
Spoons and Stilettos http://www.spoonsandstilettos.com/
What are your favorite vegetarian dishes? Do you like curry? I would like to hear from you in the comment sections below!

Don’t forget to follow me on Instagram for more inspiration and to get snippets of my ever so fabulous life (just kidding) I love to share recipe ideas and share my various meal experiences on the gram. 

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