cooking

Insanealia Pot Strainer

Don’t you hate it when you strain the water from the cooked pasta but AT LEAST a good amount of pasta fall out with it? Well, now you don’t have to worry about that with Insanealia Pot Strainer and Handle Holder.

This food strainer features strong colander clips that latch on pots, pans and dishware of all shapes/sizes to drain water, oil, or grease. Compatible with All Dishware – Snap this hands-free strainer on to the edges of mixing bowls, skillets, frying pans, spaghetti pots, and all your favorite dishware. Food-Grade Safe Silicone – Crafted with heat-resistant silicone, it can withstand up to 450° F making it perfect for ground beef, pasta, poultry, and hot dishes.

Check out where you can get yours below!

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http://www.insanealia.com

https://www.facebook.com/insanealia

https://www.youtube.com/channel/UCdZXin5ekLvPe2gAcln1MRA

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cooking

Meta Matcha Brownies

Happy Wednesday everyone! Today, I will be sharing a recipe for brownies. These aren’t just your average chocolate brownies- these are Meta Matcha Brownies! There are so many ways you can incorporate matcha into your diet, and baking with it is an easy one. These brownies still do taste sweet, but the delicious taste of matcha definitely kicks in after! Let’s get started.

Meta Matcha provides the best matcha. Find it here:

https://www.metamatcha.com
https://www.instagram.com/metamatcha
https://www.facebook.com/MetaMatchaFullSizeRender-7.jpg

Ingredients:

  • 1/2 cup all purpose flour
  • 1/2 cup Matcha (green tea) powder
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350F and spray an 8-inch square pan with cooking spray.
  2. In a mixing bowl, whisk together the flour, matcha (green tea powder), salt, and baking powder; set aside.
  3. In a bowl, mix together the butter, sugar; add eggs and vanilla.
  4. Add the flour mixture and mix just until no traces of flour remain.FullSizeRender-1.jpgFullSizeRender-6.jpg
  5. Pour batter into the pan and spread into an even layer.FullSizeRender-5.jpgFullSizeRender-9.jpgFullSizeRender-8.jpg
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. FullSizeRender-20.jpgFullSizeRender-21.jpg
  7. Plate and serve!FullSizeRender-19.jpgFullSizeRender-17.jpg

Suggestions, Substitutions, Tips & Tricks:

  • Matcha muffins coming soon!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Fried Rice

Hi everyone!

Today, I will be sharing my recipe on fried rice minus a few ingredients I didn’t have on hand, but still tasted amazing nonetheless! It’s definitely a healthier alternative to take-out fried rice as you can control how much of each ingredient you put into it. You can add chicken, pork, or just simply leave it veggie like how I did. Oh, did I mention it taste even better for leftovers? Let’s get started!

Ingredients:

  • 1 cup rice
  • Soy sauce
  • Garlic
  • Ginger
  • Cayenne pepper
  • 2 eggs
  • Carrots
  • Onion
  • Green bell pepper
  • Red bell pepper
  • Mushroom

Directions:

  1. Bring a pot of water to a boil and then add 1 cup of rice.
  2. Let the rice cook and drain leftover water if any.
  3. While the rice is cooking, chop the onions, garlic, and ginger.FullSizeRender-24.jpg
  4. Cut the carrots, bell peppers, and mushrooms.FullSizeRender-25.jpg
  5. In a large skillet, add a tablespoon of oil and add the garlic and ginger.FullSizeRender-23.jpg
  6. Let cook for a minute and then add the onion.
  7. Sautee the onion and then add the rest of the vegetables.
  8. Once cooked, set aside.FullSizeRender-32.jpg
  9. In the large skillet, add 4 table spoons of oil and then add the cooked rice.
  10. Let it cook for about 5 minutes making sure the oil covers most of the grains.FullSizeRender-28.jpg
  11. Make room in the center of the skillet and add 2 eggs in the middle.FullSizeRender-29.jpg
  12. Toss around so the eggs become quite scrambled with the rice.
  13. Add the vegetables and soy sauce and cayenne pepper to taste.FullSizeRender-30.jpgFullSizeRender-22.jpg
  14. Cook for another 5 minutes.
  15. Plate and serve!FullSizeRender-27.jpgFullSizeRender-26.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add chicken or pork with the veggies.
  • It’s best to use a day old rice, but I wanted to make this last minute; still tasted great.
  • You can add green onions and scallions, I didn’t have any on hand.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Very Veggie Soup

Hi everyone! Now that Fall is around the corner, my go-to recipes are always hearty soups. Today, I will be sharing a classic veggie soup. It’s a great way to sneak all those veggies in but all you can taste is the flavorful garlic and tomatoes. It takes no time at all and is super easy. Let’s get started!

Ingredients:

  • Tomatoes
  • Garlic
  • Beet
  • Ginger
  • Carrots
  • Onions
  • Salt and Pepper to taste

Directions:

  1. Fill a large bowl halfway with water.
  2. Place the tomatoes, beet, and carrots in the bowl.FullSizeRender-4.jpg
  3. Microwave for 6 minutes to soften the veggies.
  4. Meanwhile, chop the onion, garlic, and ginger.FullSizeRender-2.jpg
  5. Let the boiled veggies cool to room temperature.FullSizeRender-8.jpg
  6. In a food processor or Ninja blender, add the chopped veggies and about 1 cup of water.
  7. Blend until smooth.FullSizeRender-3.jpg
  8. In a big pot, pour the puree in and turn on the heat to medium.
  9. Add salt and pepper to taste.
  10. Let the soup come to a boil and let it simmer for 10 minutes.
  11. Serve hot alongside garlic bread!FullSizeRender-10.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add whatever veggies you have on hand or you like. I would add more except this is all I had at the moment.
  • You can use broth instead of water.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz