My Genius Hour Project

 Okay, the majority of this blog has turned into 35 ways to make pasta... sorry, but here is another one LOL. I use the pesto from PC or the one from Costco but anyone will do.  In a pan add butter and olive oil, slice or dice 1 white onion, and add it to the pan. Add in garlic and mushrooms. Cook this until the mushrooms are soft or beginning to brown, then add in the tomatoes. Let this cook for about a minute or two, then add in a couple scoops of pesto, and add a tablespoon (or more) of grated parm.  Cook your pasta simultaneously and once they are both ready toss the pasta in the pan with a SMALL amount of pasta water. Mix it all together and top with some parm! Enjoy!! For some added protein cooking tofu with pesto is delicious!

 I had this one time when I went to a Thai restaurant with my Dad and Grandma for lunch and immediately went home to find the recipe online, since then it has become one of my favorite soups. My only struggle with it is one of the ingredients is extraordinarily hard to find.. If you can find it though, make this soup it is SO good. The recipe that I use is from Tasty but I make a few modifications to it based on what I have in my kitchen. Ingredients for 4 servings 2 stalks lemongrass 2 thai red chili peppers, sliced ( I sub with siracha) 3 cloves garlic, minced 1 tablespoon galangal, minced ( I sub ginger) 1 tablespoon refined coconut oil 5 cups vegetable broth (1.2 L) 1 large tomato, diced 5 lime leaves 1 cup coconut milk (240 mL) 2 tablespoons soy sauce 7 oz extra firm tofu (200 g) , cubed 6 oz cremini mushroom (165 g) , sliced ¼ cup lime juice 1 tablespoon agave salt, to taste T...

 This recipe was given to me after a night of wine and fun in the summer, thank you to my roommate.  Get any veggies you have in your fridge, tofu, red curry paste, coconut milk, and vegetable broth, and grab a chair (this one takes a while) In a pan put some coconut oil and start to fry your tofu, while you are doing this cut up your veggies. For this recipe, I usually use onion, mushroom, garlic, broccoli, tomato, spinach, and peppers. Once your tofu is in a good place add your onion mushroom and garlic, cook them for about a minute and then add the curry paste, 1 can of coconut milk, and mix this all together.  It has to reduce... A LOT... so as the minutes go by slowly add in your broccoli, then tomato, and then peppers and spinach closer to the end. If you add everything in too early it becomes mush which we don't want. If it starts producing a lot of oil don't panic, you can usually put all the veggies on one side, tip your pan and pour it out.  After about an ...

 EASY PEASY, and so yummy, this took me 20 minutes from start to finish and I have never made it before. It was SO good please try this one.  1. Flaky Pillsbury Rolls 2. Strawberries 3. 2 tbsp Sugar 4. 1 tbsp Lemon juice 5. sprinkle of salt 6. little splash of vanilla 7. whipping cream Put the rolls in the oven Cut the strawberries into quarters and pour the sugar and lemon juice on top, stir to combine, this will help get the juices out in the bottom.  put the whipping cream in a bowl (depends on how many you are making and how much you want) I used around 1/2 cup, add the vanilla and a pinch of salt to it and whip it up until you get peaks. split the flaky in half and sprinkle a little bit of sugar on it (you can also do this before cooking it). Add 1/2 strawberries and the sauce, then top that with whipped cream, add more strawberries, then put the top on it. ENJOY IT ITS SO GOOD.     

Hi everyone, welcome back! This week at home my dad and I tried this delicious new recipe he found for honey garlic chicken, I just changed the chicken out for tofu! I would 10/10 recommend that you try it!! It comes together really quickly and it's unbelievably yummy. You can also make it in a pan, it cooks down a little better and the sauce gets a little thicker. Recipe: tofu / chicken salt and pepper 1/2 cup flour 3 tbsp olive oil 3 cloves of garlic minced 3 tbsp apple cider vinegar 2 tbsp soy sauce 2/3 cup of honey Instructions: sprinkle tofu with salt and pepper then put it in a pan, Mix all the other ingredients together in a bowl and as the tofu firms up a bit take it off the heat. Put the tofu, sauce, and any root veggies you have (I used carrots and potatoes) into your instant pot. Cook this for about 18 minutes. I served it over rice!

  Mushroom Carbonara Recipe I only made this recipe for 1 so I used smaller amounts of everything, and I still ended up making enough for 4 :( LOL. This is my first post for my 5 post week so make sure you check back for more yummy foods that are all vegetarian! This was really delicious, I cooked my mushrooms for about 20 minutes to get browning on them and it was so yummy. It was my first time making carbonara before and it went really well! I always struggle separating eggs so that was a challenge for me but other than that it came together quickly and turned out really delish. If you add too much pasta water in like I did add extra parm to thicken everything up!! Make sure you read all of the instructions first and I would recommend watching the youtube video also.

 This week I am moved back down to school, which means I am cooking for myself every day. One habit I am trying to break is cooking the same thing every day, or making enough for 6 and eating the same thing every night. So this week I made feta pasta, teriyaki, a big salad, a bird in the bush (same as a toad in the hole), and feta pasta again (lol it's too good). Something else I am trying to do with this project is to eat food that is better for my nutrition. Something I have always struggled with is trying to find enough protein in my diet so I have been researching better ways to do that.  One thing I have been eating every day is Killer Grains which my mom makes, its similar to Holy Crap cereal which you can buy online or at a health food store. You only use 2 tbsp of the mix and 1/4 cup of water and it grows and gets softer. It is filled with protein and grains and I like to eat it for breakfast.  To make it you need 1 cup of hemp hearts, chia seeds, and buckwheat gr...

 Welcome back friends!! This week I actually made this dish twice, it's super yummy and I made it once in the summer and loved it. It's super creamy and so delicious; the best part? it's SOOO easy and requires minimal ingredients! (serving 1 person) Recipe: 1/2 of a small container of goat cheese, if you need more that's fine. 3 fresh basil leaves sliced into small pieces a spoonful of sundried tomatoes sliced into small pieces.  3 slabs of tofu 1/2 cup of Italian style bread crumbs Instructions Put the goat cheese, basil, and sundried tomatoes in a bowl and smash them together until they are well combined.  Toss the tofu in the breadcrumbs until it is coated.  Put the tofu on a baking sheet and top it with the goat cheese mixture, make sure you save some fresh goat cheese mix for serving.  Bake at 350 for 30 mins, then serve!! I served mine with oven-roasted sweet potatoes and some brussel sprouts.  Enjoy!!