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Posts Tagged ‘quick’

Light Pasta with Sun-dried Tomatoes

In by Amy, Cooking for N00bs, The Everyday Foodie on January 16 at 6:57 pm

Cooking time: 20 minutes | Originally enjoyed on: 1/16/2010

A new year means it’s time to get off my lazy butt and post at least 1 of the 8 topics I have to write about. My dear brother gave me a couple of Alton Brown Good Eats DVDs for Christmas, and one particularly helpful set is on cooking from things already in your pantry. This recipe is from an episode on cooking pasta, as is a great one for beginner chefs.

Spaghetti tossed in extra virgin olive oil with sun-dried tomatoes, cheese, olives, and smoked oysters.

Watching this episode made me remember that while I love sun-dried tomatoes, I had yet to cook with them. I resolved to remedy this once I returned to Berkeley.

This pasta is pretty much as easy as you can get, short of mixing pasta with pre-made sauce. After you cook the pasta, drain it and put aside. Pour some olive oil into a bowl or plate (only a couple of tablespoons); place about a teaspoon of garlic in the center. Mix thoroughly into pasta (tongs, chopsticks, or a fork and spoon may be helpful here)–since the pasta is still very hot, it’ll cook the garlic without burning it. Lastly, add whatever other ingredients you’d like: in the original episode, Alton used cheese, sun-dried tomatoes, and nuts. We didn’t have any nuts, but we did toss in cheese (leftover packets from the Costco 3-cheese ravioli), sliced sun-dried tomatoes, olives, and smoked oysters.

Some suggestions to get you started on ingredients: parsley, pine nuts, chopped basil, sautéed mushrooms, grilled chicken.

And there you go, tasty pasta that took little to no skill to make.

P.S. According to Alton Brown, don’t rinse your pasta after draining; your sauce will stick to your pasta better.

Asian Lunch Part 1: Pan Fried Tofu

In by Amy, Cooking for N00bs, The Everyday Foodie on October 4 at 12:59 pm

Cooking time: 15 minutes | Originally enjoyed on: 10/4/2009

Sandra, John, and I ventured out early in the morning for a grocery run. When we returned, John and I decided to make an Asian lunch, since we’re tired of being fat and adding lots of butter to everything.

First item on the menu: Sandra’s pan fried tofu.

Pan fried tofu, served with soy sauce and sesame oil, topped with fresh green onions.

Pan fried tofu, served with soy sauce and sesame oil, topped with fresh green onions.

We first enjoyed this dish a couple of weeks ago when Sandra was making a quick dinner for her boyfriend. It’s also an incredibly easy recipe, which convinced me to try it.


  • 1 block tofu (I used firm)
  • 1 egg
  • 1/4 cup of flour
  • Salt, pepper
  • Green onions
  • Soy sauce and sesame oil to taste

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Pita Bread Personal Pizzas

In by Amy, The Everyday Foodie on September 13 at 10:16 am

Cooking time: <15 minutes | Originally enjoyed on: 9/12/2009

Pita bread topped with red peppers, sauteed mushrooms, basil, and cheese.

Pita bread topped with red peppers, sauteed mushrooms, basil, and cheese.

Have less than an hour before you have to go to class? Want to make something that requires more assembly than cooking? Have the munchies late at night? Personal pizzas to the rescue!

This easy recipe is from my friend Chuck, who assembled it as a snack for some birthday party attendees. You’ll need:

  • Pita bread
  • Olive oil and/or tomato sauce (we opted to hold the tomato sauce this time)
  • Whatever toppings you’d like on your pizza (we used mozzarella cheese, mushrooms, red peppers, and basil)

There really isn’t much to this recipe. Brush the pita bread with some olive oil — coat it, but don’t soak it. If you have toppings like mushrooms, red peppers, or onions, saute (if roasting, turn heat up to ~375 or 400 degrees) until slightly tender.

Put your toppings on your pita bread. If you have fresh herbs like basil, you might want to put this on after it’s finished baking.  Bake at 350 degrees and enjoy.

Greek Salad

In by Katherine, The Everyday Foodie on August 26 at 12:56 pm

Greek salad with a hummus sandwich is a great vegetarian lunch for the weekdays — it’s quick to prepare and travels well.

Greek Salad

To make Greek salad, combine freshly chopped cucumber, tomatoes, and feta cheese with kalamata olives and sliced red onion.  Season with salt and pepper.  Dress with olive oil and vinegar, if desired.

Enjoy with a simple toasted sandwich made from Trader Joe’s original hummus, and serve with a side of iced water with mint leaves.