Thursday, September 22, 2016

Rice Cooker Mac and Cheese

If you are in a rush but want to do better than the boxed macaroni and cheese, here's a quick and simple recipe from my coworker. The chicken broth seems weird but it adds the salty and savory taste that makes it delicious w/out having to add any salt or butter to this. I like to use the steamer basket on my rice cooker and steam broccoli with the rice cooker as the macaroni and cheese is cooking...makes it a complete meal!


  • 1 can (14 ounce) chicken broth
  • 2 cups elbow macaroni (uncooked)
  • 3/4 cup milk
  • 2 cups shredded cheddar cheese ( I like a cheddar/jack blend)


  1. Place macaroni and broth in rice cooker. Secure lid and set to cook. 
  2. When rice cooker switches to warm (about 15 minutes) add milk and cheese. Stir.
  3. Keep on warm close lid and let sit for about 5 minutes or until cheese is well melted.
  4. Serve.
From Andrea

Sunday, May 22, 2016

My Go To Green Smoothie

Whenever I want a green smoothie that is refreshing, this is my go to.

I use a lot of Costco ingredients since that is my primary place for groceries.

Servings: 2

  • 2 cups of Earthbound Farms Deep Green Blends Power (or any combination of Kale, Spinach, and baby greens.  Just watch out for putting in too much Kale as it may given the smoothie a slightly more bitter taste).
  • 1 cup of frozen pineapple, mango, or a combination
  • 1 tbsp of ginger (adjust to taste)
  • 1/2 Fuji Apple cut into into small pieces
  • 1/2 lime pealed
  • 1 cup of crushed ice
  • 1 tbsp of Agave syrup
  • Combine all ingredients into a blender and blend until smooth.

Monday, December 21, 2015

Vietnamese Garlic Noodles

I think what makes these noodles Vietnamese is that (1) there is fish sauce in it. (2) They were made famouse by an upscale Vietnamese restaurant in LA called Crustacean. My friend, Cam, made some a few weeks ago and we loved it so I'm using the recipe that she sent me. It's delicious. Her version she added veggies for the kids. She chose Chinese broccoli and red cabbage. Brooke ate it all up! I decided to make it with mushroom and Chinese broccoli...everybody loved it and I will be making it again for Christmas!

Prep Time: 15 Mins | Cook Time: 5 Mins | Servings: About 3 or 4

16-20 oz Yakisoba noodles (You can use any yellow noodles or spaghetti even!)
1/2 cup unsalted butter (1 stick)
2 TBSP garlic, minced (You can go more if you like)
1 TBSP Maggi seasoning sauce (It has to be Maggi. Soy sauce won't do the job.)
1 TBSP oyster sauce
1 TBSP fish sauce
1 TSBP sugar
Rinse the noodles with running water to discard the oil from the noodles. Drain and set aside.
Heat up a pot of water until boiling. Add the noodles into the boiling water and cook the noodles until al dente (you want it to still have a good chewy bite), or for a few minutes. You can taste the texture of the noodles while cooking. Do not overcook as the noodles will turn soggy. Transfer the noodles out and drain dry.
Prepare the garlic sauce using a saute pan on medium to low heat. Add the butter into the pan and when it melts, add the garlic and saute until aromatic but not browned. Add all the seasonings (Maggi, oyster sauce, fish sauce, sugar) into the pan, stir to combine well. Transfer the garlic sauce into a small bowl.
To serve, just toss all the noodles with the garlic sauce. Add the cheese, toss to combine well. Serve immediately.

Saturday, May 16, 2015

Greek Yogurt Mini Cheesecake

A slightly less guilty cheesecake.

* 3/4 cup 2% greek yogurt
* 1/2 tsp vanilla extract
* 3 1/2 tbsp sugar
* 2 1/2 tbsp flour
* 1 extra large egg beaten
* 1/2 tbsp butter
* 1 1/4 tbsp melted butter
* 1/3 cup crumbled graham crackers

* Preheat oven to 350 degrees F.
* Boil water in a tea kettle (for use later in water bath)
* Coat the inside a 4x2 round cake pan. Adhere parchment to the bottom and the sides (Alton Brown has a good technique to do this).  Cut an extra round and save for later.
* In a small bowl, combine crumbled graham crackers and the melted butter.  Press mixture into the bottom of the parchment lined pan.
* In a separate mixing bowl, thoroughly combine greek yogurt, vanilla extract, sugar, and egg.  Add flour to mixture and combine.  Once combined, pour mixture into the cake pan.
* Place cake pan in center of an 8x8 pyrex dish (or a larger cake pan that will allow for at least 2 inches on each side of the cake pan).  Place pyrex dish onto the middle rack of oven.  Pour boiled water into the pyrex dish until water level reaches about 3/4 the height of the cake pan.
* Bake cheesecake for 30 minutes.  Turn oven off, open the oven door, and leave for 5 more minutes.
* Remove cheesecake from water bath.  Place extra parchment round on the top of the cheesecake and let cool to room temperature.  Place the cheesecake into the refrigerator and cool for a couple of hours.
* When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a serving dish.

Saturday, February 21, 2015

Thai Anh's Snickerdoodle Recipe

Once I took a bite of these perfectly chewy and not overly sweet cookies, I knew I needed the recipe and Thai Anh did not disappoint. She sent it right away! So delicious!

Prep Time: 45
Cook Time: 10-12 minutes
Total Time: 55 minutes
Yield: 24 – 30 cookies


For Cookies:

  • 2 ½ cup all purpose flour 
  • 2 teaspoons cream of tartar 
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (1stick) unsalted butter at room temperature*
  • 1 ½ cup granulated sugar 
  • ½ teaspoon vanilla extract 
  • 2 large eggs 

For Coating:

  • ¼ cup granulated sugar 
  • 1 ½ teaspoon ground cinnamon 


  1. Sift flour, cream of tartar, baking soda, and salt together in separate bowl. Set aside.
  2. In another bowl, medium speed beat butter, sugar, and vanilla together until light and fluffy (3-4 minutes). 
  3. Beat eggs one at a time.
  4. Gradually add flour mixture and beat well. Chill dough at least 30 minutes or up to 3 days.**
  5. Preheat oven to 400 F. Mix sugar and cinnamon together in small bowl. 
  6. Scoop tablespoon sized cookie dough and roll/coat them in the cinnamon mixture generously. 
  7. Place on baking sheets and bake for 10-12 minutes or until cookies have puffed and top looks set.
  8. Allow cookies to cool for 5 minutes before transferring them to cooking rack.

*Can increase up to ¾ cup.
**Recommended time for chilling at least 5 hour.

Monday, January 19, 2015

Chocolate Chip Dried Cherry Sea Salt Cookie

8 oz. unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup Turbinado sugar
1 3/4 cup light brown sugar, packed
2 eggs
2 tsp. vanilla bean paste (or extract)
3 1/2 cup All Purpose flour
1 1/2 tsp. Baking soda
3/4 tsp. salt
12 oz. milk chocolate (I used TCHO 39% baking discs and kept them whole but use the best quality chocolate you can afford.)
6 oz. dried cherries
1/2 teaspoon good quality salt, for sprinkling on top before baking
Using a stand mixer with the paddle attachment cream together the butter and the sugars until very light and fluffy, about 3 minutes on medium high.
Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next.
Add the vanilla bean paste and scrape down the bowl with a spatula.
In a small bowl combine the flour, soda and salt and mix to combine.
With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate and dried cherries.
Sprinkle a very fine dusting of good quality sea salt. If you are not a fan of sea salt in your baked goods then feel free to skip.
Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.
*Please note that yes that reads 360 and not 350. If you oven does not go to that I would stay with 350 and bake an extra minute.

Tuesday, January 13, 2015

Oatmeal Chocolate Chip Lactation Cookies

Bake some for your nursing mommy friends as a gift!
I made these cookies while Cameron was a month old just as an extra measure to keep my milk supply up for him. They're delicious and taste like ordinary oatmeal chocolate chip cookies. I also added a cup of dried cherries because we love them in our house. I'd take out the brewer's yeast to make them non-lactation cookies.


  • 1 cup butter
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 4 tablespoons water
  • 2 tablespoons flax seed meal
  • 2 eggs
  • 1 teaspoon vanilla

  • 2 cups flour
  • 2 -4 tablespoons brewer's yeast
  • 1 teaspoon baking soda
  • 1 teaspoon salt

  • 3 cups oats
  • 2 cup chocolate chips


  1. Preheat oven to 350°.
  2. Mix the flaxseed meal and water and let sit for 3-5 minutes.
  3. Beat butter, sugar, and brown sugar well.
  4. Add eggs and mix well.
  5. Add flaxseed mix and vanilla, beat well.
  6. Sift together flour, brewers yeast, baking soda, and salt.
  7. Add dry ingredients to butter mix.
  8. Stir in oats and chips.
  9. Scoop onto baking sheet.
  10. Bake for 12 minutes.
  11. Let set for 5 minutes then remove from tray.