I woke craving eggs, or rather I went to bed thinking of eggs. You see with school and all I normally get home very late. On most occasions hubby waits for me in town so that we go home together thus we both get home late and no one is really up to cook. Anyway I digress, so yesterday on our way home hubby tells me that my mum had called him requesting us to pass by for some ripe bananas, yeah we live near both our parents. Since we left town at around 9:30pm we arrived at almost ten, so we just picked the bananas and I packed what they were having for dinner and so when we got to our home I didn’t make the eggs. Pretty long explanation for my egg craving 🙂
This is a quick and easy recipe that you can whip up even on a workday.
1/4 green pepper chopped
1/2 tomato chopped
Salt and Pepper to taste
1/2 tomato sliced lengthwise for garnish
Oil for frying
Assemble your ingredients.
Heat your skillet/pan , heat the oil about a two tablespoons would do.
In a bowl, mix in the eggs, tomatoes, bell pepper, salt and pepper.
Now the fun part, pour in the egg mixture and fry away 🙂
Cook the egg according to your preference. I like mine well done.
Then the hard part, egg turning. Let’s just say even with hubby not being around I did it successfully!
I’m always in search of a challenge when it comes to cooking.
A while back I bought wooden skewers just for the sake of having them in my kitchen. I normally use them for checking the readiness of my baked goodies but this time round I decided to put them into good use. I have never made mshikaki before so I was just following my instincts on the flavourings.
The key thing for this recipe to be a huge success is marination. Sadly, I thought of the recipe a tad late and hence I didn’t marinate and there was no way I was going to put it off for the next night, impatient much?
Anyway, enough with the chatting let the action begin.
2 boneless chicken breasts
1 orange bell pepper cubed
1 green bell pepper cubed
1 large red onion roughly chopped into big pieces
Salt and pepper to taste
1 tablespoon vegetable oil
For the marinade
2 tablespoons soy sauce
3 cloves of garlic minced
2 inched ginger crushed
Skewers, metallic or wooden will do. I used wooden ones.
It’s advisable to marinate the chicken overnight but if you are in a rush like I was, you can marinate for at least 30 minutes before cooking. In a bowl mix the marinade, soy sauce, ginger and garlic. Add in the chicken pieces and coat them completely.
If you are using wooden skewers make sure to soak them in water 30 minutes prior to using to ensure they don’t burn when grilling the mshikaki.
After the marination and the skewers are ready, you can now assemble the mshikaki, yippee!!
In a shallow plate add your bell peppers and onions season with a little bit of salt and the pepper then drizzle over the vegetable oil.
For the bell peppers, the more colourful they are the better, so go for red, yellow and orange.
The next step is pretty hands on and I only managed to take pics of the end result seeing that hubby was also helping me to assemble them.
On a skewer start with the bell pepper followed by the onion then the chicken piece then repeat the step until the desired amount. It’s best to leave space on the skewer for someone to hold it when eating. Continue these steps until all the chicken is used up.
You can either grill these on an outside grill or use a grill pan, seeing that I have neither I grilled mine in the oven.
Place them on a grill rack and grill on each side for 10 minutes or until the chicken is done.
Serve and enjoy with friends.
Excuse the lighting, I forgot to take the pics while in the kitchen, my living room has the worst lighting for photos.
The previous time I cooked quesadillas, I made a mistake of making few of them and hubby wanted more O-o . On the second take, I purposed to make more than enough. The process is more or less the same other than the addition of bell peppers, spring onions and of course tripling of the recipe 🙂
10 flour tortillas
1 yellow bell pepper, cubed
1 orange bell pepper, cubed
A handful of spring onions, sliced
Dried oregano leaves
Cheddar cheese shreds/ shavings
For the chicken
3 boneless chicken breasts
3 cloves garlic, sliced
1 inch ginger roughly chopped
1/2 teaspoon black pepper
1 tablespoon dried thyme
1/8 teaspoon salt
Start by poaching the chicken.
In a pan heat the vegetable oil. Fry the spring onions.
Let the onions cook for about three minutes then add the bell peppers.
The chicken should be done in under twenty minutes. Drain and save the stock for later.
Shred the chicken and assemble the quesadillas.
This time I tried a different method, instead of folding the tortilla in half, I used a whole tortilla then covered it with another tortilla. It’s safe to say, I prefer the folding of the tortilla since I’m yet to make tortillas of the same diameter.
On a heated skillet, add a teaspoon of vegetable oil then place the tortilla and layer the cheese, spring onion and bell pepper mixture, the chicken shreds, sprinkle over the dried oregano and finalise with some more cheese shreds.
Cover with another tortilla.
Repeat the above procedure for all the tortillas.
Using a pizza cutter or knife, slice the quesadillas.
This time they were in plenty and hubby ate to his fill 🙂
I apologise, I don’t have a decent end result photo.
Sometime last week my colleague mentioned meatballs then I realised it had been quite a while since I’d prepared any. One thing with food is that when you start thinking about something you just have to get it. I figured all that I needed was the minced meat which I was sure I’d get from our local butcher.
The beauty of this recipe over the previous one is that it’s less tedious since you just pop the meatballs into the oven and wait. Plus no frying involved hence it’s the healthier option.
For the meat balls
1/2 kg minced meat
2 pork sausages – casings removed
2 cloves of garlic
Cheddar cheese – I had it in the fridge so I thought , why not use it – spontaneity
2 tablespoons dried parsley
4 tablespoons bread crumbs
Salt and pepper to taste
In a bowl, put the minced meat, sausage meat and grate over the cheese and garlic.
Mix with the fork till all the ingredients are well incorporated. Then add the breadcrumbs, parsley, salt and pepper.
Mix well and you are ready to bake. Well not just yet, make medium sized balls first.
Remember to pre heat the oven at 350ºF.
Oil your baking dish with some vegetable oil.
Place the meatballs onto the prepared baking dish then slightly press down with a fork.
Bake in the oven for about 15 minutes. Remove flip over and let the other side cook for 5 minutes. Remove and set aside.
You can freely enjoy your meatballs at this stage but I normally prefer them in a sauce.
Put the meatballs on a paper towel lined plate so as to drain the oil.
At this point, hubby had just walked in from work, without much thought, I quickly give him a bite of the meatball and his reaction says it all. Jackpot!!
This recipe yielded 30 meatballs. I decided to store half for later and cooked the remaining half.
For the sauce;
Fry the onions in 1 tablespoon of vegetable oil.
Cubed 2 tomatoes and slice 1 half of green bell pepper.
Once the onions are cooked, add the tomatoes and 1 tablespoon of tomato paste. Season lightly with salt and pepper.
Cover and let the tomatoes cook down. Add just about 2 tablespoons of water.
Sprinkle about 1 teaspoon of rubbed basil leaves
Finally add the bell pepper and meatballs.
I served over steamed white rice. You can also serve with spaghetti.
Best meatballs ever!! I kid you not. I dare you to try this recipe. You will not be disappointed.
Thank you all for reading my cooking journal, commenting, liking and even trying out these recipes. I’m humbled.
This meal I prepared a while back when we had a friend over for dinner. This dish closely resembles this one , however I used boneless chicken breasts and I also added some yoghurt.
2 boneless chicken breasts cut into strips
1 medium sized white onion sliced
1/2 red bell pepper diced
1/2 green bell pepper diced
1 tomato diced
1/3 cup plain yoghurt
1 tbsp soy sauce
2 tbsp vegetable oil
Salt and pepper to taste
Start by coating the chicken with the soy sauce. In a ziploc bag or polythene bag put the chicken strips then add the soy sauce then shake to ensure they are fully coated. Let it the chicken stand for 10 minutes or so.
In a sauce pan, heat the vegetable oil. Add the chicken strips, stir to ensure the chicken browns.
Let the chicken cook for about 15 minutes then add the onions and bell peppers. (I also added one tomato diced, after hubby’s advice). Remember to season with the salt and black pepper.
Cover and let the tomato, onion and peppers cook down.
Finally add the yoghurt.
Cover for about 5 minutes then stir and serve.
I served the chicken over steamed pasta but I believe it will taste even better with rice.
Naming this blog leo tunapika wasn’t by chance. This is a daily question and on Tuesday this week it was no different. We had to attend a meeting in the evening so that meant we’d reach home a bit late. On top of that I just didn’t feel like cooking…yep!! It happens to all of us.
Buying take away wasn’t an option and neither was sleeping hungry. I entered the house clueless on what to prepare (bearing in mind I wasn’t up to it). Hubby wasn’t of much help since he just said he’ll eat whatever I’ll cook O-o.
So, lemme begin by saying that there was some leftover ugali in the fridge so I sort of had something to work with. I also had an extra packet of milk. I decided to simply warm the milk and the ugali, separately of course then fry some eggs. (finally a solution).
This meal took at most 10 minutes to put together.
For the eggs, I cooked 2 per stomach 🙂
for each plate
1/2 tablespoon finely chopped onion
1/2 tablespoon finely diced bell better
1 tablespoon dried parsley
salt to taste
oil for frying
Heat some oil in the pan.Let the oil heat completely this will ensure the egg doesn’t stick to the pan, thus ease when flipping it over.
In a cup with the eggs, beat in the ingredients.
Then fry the egg.
Once the bottom side is fully cooked, according your preference, we like it well done, flip it over. I’m excited to say I successfully flipped over an egg *yippee*.
Garnish with some chopped onion and tomato.
Just for fun, I scrambled my eggs. They had the same ingredients as the ones for hubby.
Motukanio – (Embu/Kikuyu) verb: to add everything together.
This is courtesy of my friend Dee. As we were on our way to town from work, I happened to mention that I had intentions of making pasta for dinner. Dee went on and told me of this recipe. You simply make a sauce with whatever you have on hand and instead of cooking the pasta separately, you add it to the sauce and let it cook.
She was taught by her mother and it happens to be the first thing she learnt how to cook. The beauty of this recipe as the name suggests ‘motukanio’ – you just add in whatever you have on hand.
1 medium sized onion sliced
3 medium sized tomatoes diced
1 eggplant diced
1 bell pepper diced
pasta of choice
1 cup hot water
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon rubbed basil leaves
salt to taste
In a saucepan heat about 2 tablespoons of oil. Fry the onions.
Add in the tomatoes, eggplant and bell pepper.
Add in the seasoning, garlic,paprika and black pepper.
Cover and let it cook down.
When it got to this part, I was a bit confused on what to put first the pasta or the water. But since Dee had mentioned that the water should be just enough to cook the pasta. I opted to put in the pasta so that I can control the level of water.
Add the hot water.
Cook as per the pasta instructions. I cooked mine for 8 minutes. Sprinkle the basil leaves and stir. Aromatic
The beauty of this meal is that it’s complete on it’s own.
Next time you are in a rush to prepare dinner try this.
Once one gets married you sort of get different kinds of gifts from your spouse. So last week hubby dearest surprised me by buying some chicken legs and fish fillet. Yeah!!! I’m now more excited about chicken legs than chocolate.O-o PS. He still gets me chocolate.
It had been a while since I had cooked some chicken legs. I was confused on what to do with them. After defrosting them, they lay on the kitchen counter as I tried to invent a recipe.
Still clueless on what to do with the chicken, I chopped up a white onion and sliced a bell pepper.
So after much thought I decided to fry it.
In a saucepan/skillet add 1 tablespoon of oil. You don’t need a lot. Since I was using chicken legs from a broiler. They are pretty fatty. (I even had to trim some fatty off)
Place the chicken legs in the pan. Ensure you’ve sliced the legs to ensure the spices soak in.
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon black pepper
4-5 cardamon pods
Salt to taste
Sprinkle the spices on the chicken.
Cover and let the chicken cook for about 15 minutes on one side then flip over for the other side to cook.
I have to mention, at this point the aroma in the kitchen..Heavenly
After 30 minutes, and flipping the chicken twice. Toss in the onions and bell peppers.
So hubby, peeks and asks;
Hubby: No tomatoes?
Me: Should I add some them? (I reach for the fridge door to take the tomatoes)
Hubby: Yeah add at least one.
Me: I’m not so sure about it. I don’t want the sauce to be runny. (I toy with the idea and decide to just add one)
Cover and let the sauce cook down for about 5 minutes.
Then serve with ugali and vegetables.
(sorry forgot to wipe the sides of the plate)
Goodness!!! Delicious. Very flavourful.
Hubby gave it a thumbs up and tick.
PS. The addition of the tomato was just the cherry on top. Thanks hun.