Vegetable and Cream Sauce

The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.


  • 2 TBSP oil
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 carrot, sliced thin
  • 1 potato, sliced thin
  • 1/4 cup broccoli, chopped
  • 1/4 cup jalapeno slices
  • 1/2 cup grape tomatoes, quartered
  • 1 cup heavy cream
  • salt and pepper
  • 1/4 cup grated cheese
  • pasta


1) Heat the oil in a large pan to medium-low heat.

2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.

3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.

4) Add the broccoli and jalapenos and cook for 1 minute.

5) Add the tomato and cook for 2 minutes.

6) Add the heavy cream and increase the heat to high.

7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)

8) Serve on the pasta, covered in cheese and with more jalapenos on top.

Cream and Veg Sauce


Creamed Corn

To go with the Spinach Dip, and use up more Parmesan, I made this.

Recipe taken from here.


  • 4 ears of corn.
  • 1 1/2 TBSP olive oil
  • salt and pepper
  • 1 TBSP mayo, room temp
  • 1 TBSP sour cream, room temp
  • 1/4 cup milk, room temp
  • juice of 1 lime
  • 3 TBSP Parmesan, grated
  • cayenne


1) Heat the oven to 400F.

2) Take the corn off the cob, and mix with olive oil and salt and pepper.

3) Spread on a baking sheet.

4) Roast the corn for 15-20 minutes, turning once or twice, until they are caramelized.

5) Mix the mayo, sour cream, milk, lime juice, Parmesan and cayenne.

6) Pour the corn into the mayo mixture and mix until the corn is covered in the sauce. Add more salt and pepper if you like.

Creamed Corn and Spinach Dip

Breakfast Burrito


  • 2 TBSP vegetable oil
  • 1 yellow bell pepper, chopped
  • 5 green onions, chopped
  • 2 eggs
  • 4 TBSP milk
  • salt and pepper
  • 3 mini tortillas/1 tortilla
  • cheese


1) Heat the oil to medium in a large pan.

2) Add the bell pepper and cook for 3 minutes.

3) Add the green onions and cook for 2 minutes.

4) Put the eggs, milk, salt and pepper into a cup and mix.

5) Pour into the pan and scramble.

6) heat the tortillas in a toaster oven or oven.

7) Add the eggs and cheese to the tortillas.

Breakfast Burrito 004

Breakfast Bowls

Recipe taken from here, made into two servings.


  • 3 potatoes, cleaned, pealed, chopped into cubes
  • salt and pepper
  • olive oil
  • red pepper powder/flakes
  • butter
  • 4 eggs
  • salsa
  • cheese


1) Heat the toaster oven to 400F/200C.

2) Mix the potatoes with salt and pepper and olive oil.

3) Place the potatoes on tin foil and in the toaster oven for 40 minutes, until cooked though.

4) Remove and let cool while you cook the eggs. Place into baking tin(s).

5) Melt the butter in a pan.

6) Scramble the eggs in a bowl or cup with salt and pepper and add to the butter.

7) Cook until almost done.

8) Add salsa on top of the potatoes, then eggs then cheese.

9) Bake for 5 minutes or until the cheese is melted.

Breakfast Bowl 010

Tofu Tacos

I f0und a recipe online, and made a quite a few changes due to access that I have in Korea.


  • 1 block of tofu
  • 3 TBSP vegetable oil
  • 1 onion, chopped fine
  • 5 cloves of garlic, chopped fine
  • salt and pepper
  • red pepper flakes/powder
  • hot sauce
  • mini tortillas
  • cheese (or not)
  • salsa


1) Press the tofu between paper towels for around half an hour.

2) Heat the vegetable oil in a large pan to medium heat.

3) Add the onion and garlic and cook for 10 minutes, or until soft.

4) Crumble the tofu and add it to the pan with salt and pepper, red pepper flakes/powder and hot sauce and cook string often for 5 minutes.

5) Turn the heat to high and continue cooking until the tofu starts to brown but keep string so it does not burn.

6) Warm the tortillas in the oven or toaster oven.

7) Serve with cheese and salsa.

My meat eating boyfriend loved these so much he made a facebook status about them. And no photos because he said he never gets to eat with me because I spend the first 5 minutes taking photos.


I looked around at a few different frittata recipes and came up with this one.


  • 2 TBSP vegetable oil
  • 4 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 leek, just the leafy green part, chopped
  • 1 green pepper, chopped
  • 1/2 jalapeno, chopped
  • 1 unpacked up spinach
  • 7 eggs
  • 1/2 cup milk
  • 1/2 cup cheese (I used a mix of shredded ‘pizza’ [mozzarella] cheese and grated Parmesan cheese)
  • 1 TBSP dried basil
  • 1/2 TBSP dried oregano
  • 1/2 TBSP dried rosemary
  • salt and pepper
  • 4 green onions, chopped


1) Add the vegetable oil to a large pot on medium heat (I used the one I cook soup in as it has a wide bottom and high sides so they eggs and vegetables would not overflow out and it has a top).

2) Add the garlic and onion and cook for 3-5 minutes, until the onion is soft.

3) Add the green pepper, leek, jalapeno and cook for another 3-5 minutes or until the leek is soft.

4) Mix the eggs, milk, cheese, dried basil, dried oregano, dried rosemary, salt and pepper.

5) Add the spinach, place the lid on the pot and cook for 1-2 minutes, until the spinach is wilted.

6) Pour the egg mixture into the pot, top with green onion, turn the heat to low, put the lid on top and cook until the egg is cooked though, about 10 minutes, checking occasionally.

7) Remove from heat and slice and serve with pesto.

Frittata 010

Paula Dean’s Pasta Salad

Who doesn’t love Paula Dean? Maybe diabetics. Regardless, this one doesn’t seem too bad for you. Recipe taken from here.


  • 1 bag of pasta, 500g
  • water
  • salt
  • 2 cups of cherry tomatoes, halved
  • 1/2 cup mushrooms, chopped
  • 1 jar of olives, water drained
  • 1 green pepper, chopped
  • 1/2 cup mayonnaise
  • 1 cup of balsamic vinaigrette dressing
  • 1 TBSP sugar
  • pepper
  • Parmesan cheese


1) Cook the pasta in salted water until done.

2) Drain and let cool.

3) Add the cherry tomatoes, mushrooms, olives and green pepper.

4) Mix the mayonnaise, balsamic vinaigrette dressing and sugar.

5) Add the dressing and pepper and mix before serving (I made the veggies and pasta before work and added the dressing when I got home so it was not too soggy).

6) Top with Parmesan cheese.

Paula Dean Pasta Salad 001