Easy Recipes You Can Prepare When You’re Running Out of Ideas

Working from home entails preparing hearty meals that require readily available ingredients. It’s an extra plus if what you need is already in your pantry! Remember, a decent meal doesn’t have to be expensive nor fancy. If you’re someone who hasn’t explored his culinary skills beyond frying or cooking simple dishes, here are some easy to prep recipes that Building Passion got from chefs Maris Tomas and Milena Bozkhova that you’ll get to enjoy in no time.

Quick Quesadilla by Chef Maris Tomas

Ingredients:

1 small white onion (minced)
4 cloves of garlic (minced)
¼ kilo ground beef
2 tablespoons soy sauce
Salt and pepper
Flour tortilla
Cheese of your choice
3 tablespoons oil

 

Picadillo by Chef Maris Tomas

 

Ingredients:

1 canned tomato or 5 pieces fresh tomatoes
1 small white onion
Chopped wansoy (optional)
1 calamansi
Salt and pepper to taste

 

Procedure:

In a pan, saute onion and garlic, add ground beef, cook for two to three minutes then add some soy sauce. Cook for, another 10 minutes or until brown. Add salt and pepper to taste. Set aside.

 

Prepare the Picadillo:

In a bowl, add chopped tomatoes, garlic, onion, wansoy, juice of the calamansi, salt and pepper. Mix. Set aside.

 

Create your Quesadilla:

Get one tortilla wrap, add 3 tablespoons of the ground beef, add grated cheese all over, fold the wrap then put in an oven (toaster or microwave will do), heat for two minutes or until the cheese melts. Slice into four. Serve it with the picadillo and or mayo on the side.

If you are into noodles, you will love this easy-to-make Stir Fry Noodles recipe from soon-to-be restaurant owner Lyssa Cabarles. She also shares her super easy-to-make yet heavenly French Toast and Vegetable Okoy.

 

Easy Stir Fry Noodles

Ingredients:

250g cooked Canton noodles
1 medium onion (chopped)
6 gloves garlic (chopped)
1 small carrot (julienned)
5 pcs. string or baguio beans (sliced)
Left over porkchop (optional)
1/8 cup soysauce
Salt and pepper to taste

 

Procedure:

In a pan, put oil, then saute the onion and garlic. After two minutes, add carrots and beans. Saute until light brown. Add the chopped pork (optional), then add the cooked noodles. Add the soy sauce, and a little bit of water. Mix. Add salt and pepper to taste. Adjust the seasoning if needed.

 

Simple French Toast

Ingredients:

2-3 slices of bread (old, near expiry bread will be perfect)
1 large egg
2 tablespoons condensed milk

 

Procedure:

Beat eggs with condensed milk. Dip bread on the egg and milk mixture. Melt some butter on pan and toast each side for a minute or two in medium-high heat.

 

Vegetable Okoy

Ingredients:

1 medium-large carrot (julienned)
1 small-medium cabbage (shredded)
Half can corn kernels

(You can also use Kalabasa, Potatoes, Sayote, Kamote or even Bean sprouts.)

 

1 large egg
1/2 cup cornstarch
1/4 cup flour
1/2 cup water
1 teaspoon crushed garlic or garlic powder (optional)
Salt and pepper to taste
Oil to fry

 

Procedure:

 

Mix cornstarch, flour, salt, pepper, garlic or garlic powder and water. Mix until it reach a thin batter consistency. Add water if needed.

Add the shredded vegetables in the batter. Mix well to coat everything evenly.

Heat at least a cup of vegetable oil on a saucepan.

Scoop a spoonful of the vegetable mixture and drop it in hot oil.

Cook until crispy (golden brown).

 

For days when you have more time to spare, here’s another recipe chicken lovers will surely appreciate

 

Pan-roasted Butter Garlic Chicken Thighs with Herbs

Ingredients:

3-4 pcs Chicken thighs
8 cloves Garlic (finely chopped)
Button mushrooms
Herbs of your choice (Dried rosemary, thyme or oregano will work)
1 tsp salt
1 tsp pepper
1 tsp. garlic powder (optional)
2-3 tbsp butter

 

Procedure:

Add a tablespoon of garlic, salt, pepper, herbs of choice and garlic powder to the chicken thighs. Make sure each chicken is well coated with the seasoning. Marinate for a few minutes.

Melt the butter in medium heat, add remaining garlic. Cook for a minute.

Add the marinated chicken thighs, skin side down. Cook for about two to three minutes each until brown and cooked through.

Remove chicken from pan once cooked, then add the mushrooms to the same pan. Add a pinch of salt and pepper and herbs of choice, and cook for a few minutes.

Add the cooked chicken thighs again, cover the pan and cook for another two minutes. Serve with rice or mashed potatoes.

 

Manna from Heaven by Chef Milena Bozhkova

If you love bread, vegan chef Milena Bozhkova has a clean, simple bread recipe you can follow on Facebook! Click here to watch the video.

Ingredients:

700 gr flour
300 ml water
1 tbsp dry yeast
1 tbsp salt
1 tsp sugar
80 ml oil

 

Happy cooking!

 

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