Working from home? 3 Easy Quick Recipes

Working from home? 3 Easy Quick Recipes

March 30, 2020

Working from home? 3 Easy Quick Recipes


Energy powers everything! As we know, food is the fuel for our bodies. We've come up with 3 quick, easy recipes that even the beginner/never cooked in their entire life chef can make. 

1. 3 Ingredient Pasta Alfredo 

Ingredients 
 2 Sticks of butter
1 pound of fettuccine noodles
1/2 Pound of grated parmesan cheese


Directions

Instructions Checklist
  • Using an electric mixer, beat butter and Parmesan until creamy.

  • In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.

  • Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese

 

2. Leek and Asparagus Cripsy Rice

Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.

  • Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.

     

 

3. Basic Pancakes 

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

  • In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

 

 *Recipes from Martha Stewart 



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