The Cup Of T

Category: Recipes

  • Try Out This Tuna & Red Kidney Beans Salad

    Try Out This Tuna & Red Kidney Beans Salad

    I am a huge fan of salads and enjoy experimenting with whatever I have in my kitchen. I believe recipes are meant to be shared and enjoyed with others, which is why I’m sharing this simple salad idea with you guys. Through my blog, I mainly want to share easy, quick, unsophisticated recipes for those who, like me, have no previous experience in the kitchen. So, here’s the story behind the Tuna & red beans salad.

    I was once having my friends over and wanted to prepare a quick salad that is fresh, nutritious, and flavorful. I was running late and had to move fast! After a quick scan of my kitchen cabinet, I decided on a Tuna and Red beans salad. I just love red beans! Not only is it a good source of iron, phosphorus, and potassium, but also an excellent low-fat source of protein. Combined with Tuna, a good source of heart-healthy Omega 3 fatty acids, they make a super healthy duo! I then added the Iceberg lettuce I had in my fridge, corn, cucumbers, and sprinkled pumpkin seeds because they provide healthy fats, magnesium, and zinc. Okay yes, they also look pretty as a topping. They’re missing in the picture because I was too eager to take a picture of the salad (eye roll). Long story short, the feedback was amazing, so I immediately jotted down this go-to salad recipe in my kitchen notebook!

    Without further delay, below is the list of ingredients as well as the dressing I used. You can modify the quantities as needed and add the dressing you like.

    Ingredients:

    • 1 Iceberg Lettuce
    • 2 Tuna cans
    • 1 can of Red Kidney Beans
    • 1 cup of corn
    • 2 Cucumbers cut into cubes
    • Pumpkin seeds

    Dressing: Vinaigrette

    • 3/4 cup Olive Oil
    • 1/4 cup Red Vinegar
    • 1 tbsp Mustard
    • Pinch of salt
    • Pepper

    You can add the quantity, just make sure it’s always 3 part oil to 1 part vinegar.

    Bon Appétit!

  • Crinkle Chocolate Cookies

    Crinkle Chocolate Cookies

    I have to admit I have been cutting down my sugar intake. It’s actually one of the best self-care goals I achieved. It was hard and took some time, but I’m very happy I did. However, moderation is key. We can’t go entirely without sugar or sweet cravings, so we only need to balance our intake. I will tell you all about how I managed to do so in a separate article soon, I promise. Meanwhile, it’s Christmas time! And this calls for cookies! I’m sharing with you this Crinkle Chocolate Cookies recipe because it definitely suits the season and I love them! They have a soft center and crackly edges, taste a bit like brownies, and go perfectly with a warm cup of milk. Can you hear the rain fall outside or is it just me?

    What You’ll Need:

    • ½ cup of sugar
    • 1 egg
    • 1/3 cup vegetable oil
    • 2 and ½ tbsp of water
    • 1 and ½ cup flour
    • 2 tbsp unsweetened cacao powder
    • 160 mg shredded chocolate
    • 1 tsp baking powder
    • Salt
    • A cup of powdered sugar
    Crinkle Chocolate Cookies
    ⓒ Photo Credit Joe Hannouch

    Steps:

    • Preheat your oven to 180 degrees.
    • Start out by mixing the egg and sugar. Add oil and water then mix well. Easy on the oil though, don’t exceed the 1/3 cup.
    • Now add the dry ingredients: flour, cacao, salt, and baking powder.
    • Add the shredded chocolate and form the dough.
    • Form the dough into balls and roll them in powder sugar.
    • Set them on a baking sheet and slightly press each ball to form a cookie. Not too flat though!
    • Bake in the preheated oven at 180 degrees, on the middle rack, for 13-14 minutes.
    • Remove from oven and let completely cool down. You might feel they’re still soft but they’ll continue to cook outside the oven and will eventually harden on the outside.

    Crinkle Chocolate Cookies are nothing new and are known among the Christmas cookies. You can find different flour and oil substitutions or even additions to the recipe, so feel free to discover and try whatever suits you.

    One of the best things I learned in the kitchen world is freezing food and bakes. So you can freeze those crinkle chocolate cookies before or after baking! To do so, let them cool down completely, then freeze them in single layers between parchment paper sheets. This way you’ll have ready to bake (or eat) cookies in your freezer for up to 3 months!

    There you go! Indulge in these delicious cookies and let me know if you enjoy them as much as I do!