Cooking with Nat

Made some irresistible Chewy Chocolate Cookies



6 oz. bittersweet chocolate chips

1/4 cup unsalted butter

1/3 cup all-purpose flour

1/4 tsp. baking powder

pinch of salt

2 eggs

1 1/4 cups sugar

1 tsp. vanilla extract


Preheat the oven to 350. Line cookie sheet with parchment paper.

Melt the bittersweet chocolate and butter. Allow to cool slightly. Sift the flour, baking powder, and salt together. In another bowl, beat the eggs, sugar, and vanilla extract until thick and pale. Stir the melted chocolate into the eggs and sugar, followed by the flour.

Drop tablespoons of mixture onto the cookie sheets and bake for 8 to 10minutes. Slide the parchment onto wire rack.


Made Coconut Curry Beef Noodles for dinner this evening.


3 cups Milk

1/2 cup sweetened shredded coconut, divided

1/4 cup soy sauce

2 tbsp all-purpose flour

1 tbsp mild curry powder or paste

1tbsp butter

1 lb boneless beef grilling steak, cut in to square pieces

2 cups reduced-sodium beef stock

1/4 cup water

8 oz spaghettini, broken in half

3 carrots

1 Broccoli head

1 red pepper

1 lime, cut into wedges



1. In a measuring cup, whisk together milk, 1/3 cup of coconut, soy sauce, flour and curry powder.

2. Heat a large pot over high heat add half of the butter and swirl to coat pan. Brown beef for about 2mins, adding remaining butter. Transfer beef to a bowl. Stir in beef stock and water, scraping up brown bits stuck to pot. Whisk milk mixture and stir in pasta along with the veggies cut up; Reduce heat and simmer gently, stirring often, for about 8mins or until pasta is almost tender.

3. Stir in beef with any accumulated juices. Cook, Stirring, for about 5min or until heated through. Serve sprinkled with remaining coconut and with lime wedges to squeeze over top.

Prep: 10min  Cook: 20 -25min


Made a Fruit Smoothie cheesecake :)


1 1/2 cups graham crumbs

1/4 cup butter, melted

4 pkg. Philadelphia light brick cream cheese spread, softened

1/2 cup sugar

2 cups frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, well drained

3 cups thawed cool whip light whipped topping, divided


Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; Stir into cream cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

Refrigerate 6 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining 1 cup whipped topping. Store leftover cheesecake in refrigerator.

Made maple cider chicken and nutty quinoa for dinner this evening. Healthy and Delicious : )


1 cup dry quinoa

1/2 cup walnut pieces

1 pkg. of skinless, boneless chicken breasts

1/2 tsp salt

1/4 tsp fresh-ground black pepper

1 tbsp. olive oil

1/3 cup chopped parsley


3 tbsp. olive oil

3 tbsp. apple-cider vinegar

2 tbsp. maple syrup

1 tbsp. dijon mustard

1/2 tsp. salt



Cook quinoa according to package directions, about 12mins.

Toast walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2min. Set aside in a medium bowl, season both sides of chicken with 1/2tsp salt and pepper. Add 1tbsp. oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3mins. Reduce heat to medium-low. Flip chicken. Cook covered until golden and cooked through, about 8mins.

Stir walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp, oil with vinegar, maple syrup, dijon and 1/2 tsp. salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.

Scoop quinoa onto plate. lay chicken on quinoa. Drizzle reserved dressing.

Made a Valentine's Day treat, Raspberry cream cheese tarts. #Amazing!


1/2 cup plus 10 fresh or defrosted frozen raspberries

1/4 cup whipped cream cheese

1 tbsp. honey or agave

1 pkg. refrigerated pie crust

1 tsp. milk or water

1 1/2 cups powdered sugar.


1. Preheat oven to 400. In a bowl mash together 1/2 cup raspberries, cream cheese and honey.

2. unroll pie crust, and using a large heart-shaped cookie cutter, cut out 20 heart shapes. Top 10 hearts with 2 tsps. each of the raspberry mixture, leaving a 1/4-in. border. lightly brush the borders with water. cover with remaining hearts.

3. Using a fork, gently press down on edges to seal. With a toothpick. poke holes in easy tart. Place tarts on parchment-lined baking sheet. Bake for 20mins.

4. Meanwhile place 10 remaining raspberries in a strainer set over bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled tarts.



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