no-more-ramen:

This is an absolute favorite of mine because it’s fast, cheap, warm, reheats well, and tastes way more luxurious than it actually is! You can make it in a single small skillet too, so cleanup is super easy. I like to make these on Monday or Tuesday nights, and have them for breakfast for the rest of the week.

Ingredients:

Half a pound of prepackaged prespiced chorizo (it’s a dollar a package at my supermarket, itll be near the breakfast sausage)

Three eggs (a dozen is a dollar fifty in my area)

A pat of butter (or margarine, or just skip it if you’re not feeling it)

Tortillas (a dollar for ten in my area)

Steps:

1: Get your small skillet on the stove and let it get to upper-medium heat. It’s 7 out of 10 on our stove’s range.

2: Once the skillet is hot, cut open the package and dump the chorizo in. Cook it like you would taco meat and really separate it all out to cover the surface.

3: Toss in a pat of butter or margarine, or just skip this step if you’d rather. The butter will add a little more savory breakfast-y goodness to it though!

4: Let the chorizo cook for about ten minutes. Stir it frequently but gently, this is a quick meal but no need to rush things. I just eyeball it, and once it gets the crumbly consistency of cooked ground meat I move to the next step.

5: Crack in your eggs and scramble them in. Really stir it at this point, you want the eggs to soak up all the flavor of the chorizo. Once the eggs are done, it’s ready to throw into tortillas and eat!

You can add in more ingredients as it cooks too, like potatoes, onions, cooked rice, peppers, etc. Basically, if it sounds good in a breakfast taco then try it! It’ll stretch everything much farther too.

As described above, it’ll make enough for about three meals, or roughly nine tacos. If I’m really going all out I’ll add on some cheese and sour cream after reheating them. 

no-more-ramen:

I love quiche. I especially love hash brown crust quiche. But it takes forever and a day to cook properly and requires a boatload of eggs. So, I improvised.

INGRIDIENTS: 

– 1-1.5 cups of shredded potato. You can use frozen hash browns, but if you can’t find them, invest in one of these mandolins and shred your own by sticking up the blades (it really takes minimal effort, promise)

– 4 eggs

– A little milk (non-dairy milks work fine)

– Any spices or toppings you want to add! (I used chives, dill, salt, and pepper— but if you’re going to toss any meat in here, make sure it’s pre-cooked!)

METHOD:

Grease your frying pan and dump the potatoes in to cook. Stir them occasionally to make sure they cook evenly— if you’re making it thick/using a small frying pan like I was, you’ll need to stir. Add salt and pepper, or skip the salt if low sodium

While you’re waiting, stir up the eggs, milk, and spices in a bowl.

When the potatoes are nearly cooked (when you cut into them, they have some resistance but are mostly floppy), dump the eggs in and cover with a lid so they steam.

Wait for the eggs to set completely, then remove from heat, cool, and either eat immediately or store in the fridge for up to a week. Can be made in bulk with a bigger frying pan!

no-more-ramen:

instagram breakfast (or lunch)

this recipe is cheap and pretty (just like me). 

ingredients:

• 1 egg
• 1 half avocado
• 1 cup cherry tomatoes
• 2 cups raw spinach
• vinegar (white or rice wine – not apple cider)
• soy sauce (or liquid aminos to make this recipe gluten free)

directions:

1. cut the cherry tomatoes in half and throw in a bowl. add in two tablespoons white vinegar and two tablespoons soy sauce.
2. heat up 1 tablespoon oil (vegetable, olive, or coconut) on medium. toss raw spinach in and sautee for 2-3 minutes until wilted. place spinach on plate.
3. crack egg into pan. cook for two minutes until whites are solid. turn pan off, flip egg, and wait 10 seconds. scoop up egg with spatula and place on plate on top of spinach.
4. cut avocado in half and scoop out half with a spoon. place on plate next to egg and spinach.

salt to taste and enjoy! i always grew up eating filipino breakfast and my favorite part was the tomatoes in vinegar and soy sauce. they add the perfect salt, acid, and brightness!

if you want to make this more filling, add some white rice on the side. 

no-more-ramen:

This probably seems super easy, but since I live in a college dorm I was blown away when I realized I could do this. 1 serving banana smoothie, no blender required! (I would suggest using browning bananas for ease of mashing though)

What you need:

• bowl or wide cup
• fork
• spoon
• plastic bag
• banana (as many as you want your smoothie to be)
• milk (I prefer to use almondmilk for this)
• honey
• ice

What to do:

1. Peel your banana and cut it up into the cup/bowl. Use your fork and spoon (whichever is easier) and mash the banana into babyfood consistency.
2. Add milk a little at a time, stirring and mashing like mad.
3. Add a little bit of honey for some extra sweetness, then keep mashing and stirring. Get out all the lumps!
4. Fill the plastic bag with ice. Smash the heck out of that ice bag until the ice is finely crushed.
5. Add some of the ice to your smoothie and stir it up. This is if you want it immediately, you could also just stick it in the fridge for an hour or two for the same effect.
6. Enjoy!

no-more-ramen:

This recipe is about as easy as it gets and delicious!

Ingredients:

Chicken (I usually use a package of 4-6 breasts but it can be whatever you like)

Jar of salsa (can be smaller or larger can depending how saucy you like things)

Shredded cheese (optional)

Rice or any sides you want (It goes really with Uncle Ben’s Spanish style rice)

Put chicken in a baking dish (I use a glass rectangular one) dump the jar of salsa over the chicken. Bake at 350 degrees for about 40 mins or until chicken is cooked. Take chicken out of oven and (if you want) cover with shredded cheese and either put it back in the oven for a couple minutes or just cover the dish for a few minutes to melt the cheese. I usually make Uncle Ben’s Spanish style rice to go with it but you can make any rice or any other veggies or sides you want. (You could also make the chicken in a slow cooker if you prefer).

no-more-ramen:

This recipe has saved me so many times making mashed potatoes!

Ingredients:

• Chicken or beef boullion cubes (substitute with chick’n vegan boullion cubes and your easy gravy is vegetarian and vegan friendly!)
• Flour
• Butter or butter substitute

Instructions:

1. In a saucepan or small pot, heat boullion cubes with water until they are completely dissolved. Use 1 cup of water + 1 cube for every cup of gravy you want to make. So 2 cups of gravy, would be 2 cups of water and 2 cubes.
2. In a separate pot, mix your flour and butter together, using 2 tablespoons of flour for each 2 tablespoons of butter. This will be your roux. Cook the roux on medium heat for about 3 minutes.
3. Slowly pour the boullion water into the roux and stir/whisk constantly. You want to pour slowly and mix quickly to avoid lumps. Mix until the gravy is desired consistency and lump-free.
4. Taste test before serving, and add anything additional if you’d like (salt, pepper, spices)