Posts Tagged 'recipes'

homemade veggie pizza

Really delicious easy pizza to make.  Either use your own pizza dough or what’s shown above is the Trader Joe’s Garlic herb fresh pizza dough.

Toppings: roasted red peppers; artichoke hearts; spinach; kalamata olives; parmesan cheese; fresh garlic; basil; oregano

Bake at 425 degrees till done.  Enjoy!

An easy, tasty meal.  Colorful and beautiful too!

(image by: vivien chin)

yorkshire puddings

After having popovers at a local restaurant, I really wanted to try and make some of my own.  I stumbled upon this recipe for Yorkshire Puddings that are made in a normal muffin pan that have all the characteristics I love about popovers–in particular the fluffy, crispy, layers.  Made these a while back, but only just now go around to posting them.


Ingredients ~

1 cup flour
1 cup eggs
1 cup water/milk (50/50 split mixture)
pinch of salt
1 tbsp malt vineagar


Instructions ~

(1) Mix flour, salt, eggs, and half the water/milk mixture.  Beat well until lumps are gone.

(2) Add the remaining water/milk mixture and vinegar and mix thoroughly.  Set aside

(3) Preheat oven to 400 degrees F.  Fill each reservoir of muffin tray 1/5 full with vegetable oil (or beef drippings as traditionally done.  I used vegetable oil).  Place tray in oven to heat up oil.

(4) Once the oil gets hot, take the tray out of the over and quickly pour some batter into each reservoir.  The batter should sizzle when it hits the oil, just like frying dough.  Place the tray in the oven for 25 mins.  Don’t open door or they might collapse.

(5) After 25 mins, you can rotate the tray for even cooking and cook for another 10 mins or until golden brown.

Serve, eat, enjoy!


(image by: vivien chin)

clam and asparagus risotto


Experimented with a new risotto by building off the recipe for a mushroom risotto that I typically make.  See my earlier post on Mushroom Risotto for the recipe.  Here are my additional alterations to that recipe to get what I made tonight. 



No mushrooms or cheese used

Liquids used:
(3 or 4) cups of chicken broth (or vegetable if you prefer);
(1) cup vermouth;
(1/2) cup clam juice drained from your clams

(1/2) lb. asparagus

(1) can of baby clams or (1-2) lb of fresh clams (steamed)

(1) tbsp of parsley [optional]



_Cook asparagus in salted water for 2-3 minutes or until cook.  Cut into 1-2 inch pieces and pat dry with a paper towel.  Set aside.

_Drain the juice from a can of baby clams or steam your fresh clams and reserve the clam juice for later.

_Cook the shallots, garlic, and rice as in the other recipe.

_Add the vermouth as the first cup of liquid added to the rice .  From then on add the broth, making sure to incorporate the clam juice in as well.  You may not use all of the broth.  Continue to add broth until the risotto rice is to the firmness or softness of your liking.

_When rice is done add in the butter, clams, asparagus, and parsley (optional).  Mix together

_Add salt and pepper to taste


(image by: vivien chin)

olive tapenade


Made a nice olive tapenade for an appetizer tonight.  Very tasty and yummy.  I love olives and garlic.  I sort of just made up the recipe as I went along–making it to taste.  So here’s my approximate recipe.  Feel free to change it up!



(1/2) cup fresh olives [I went to the bins of fresh olives w/herbs in oil at the market for mine. Kalamata, green, etc)]

Juice from 1/2 a lemon

(1 or 2) tbsp capers [amount to your liking]

(3) cloves of garlic. Minced.

(1 or 2) tbsp olive oil

Black pepper to taste

(1) fresh Baguette [or crackers if you prefer that over bread)



_Chop olives into relatively small pieces.  I liked mine a little coarse, but you can make a finer mince of the olives for a more delicate texture.

_Mince garlic into fine pieces.  (I love more garlic so I used 3 cloves, but you can use less if you like)

_Rough chop the capers

_Combine olives, capers, garlic, lemon juice, and olive oil.  Mix thoroughly and add pepper to taste.

_Slice up the baguette and serve the tapenade over the baguette (or crackers).


(image by: vivien chin)

coffee fudge w/ pecans

Tried making fudge for the first time last week!  Wanted to make my contribution to Kristin and Rick’s Happy Hour Engagement party.  Everyone seemed to enjoy it, as did I.  The espresso really makes the chocolate have a nice coffee/mocha taste.  I love coffee flavor anything so I was drawn to this kind of fudge.  Found a recipe online and altered it a little to make it even more tasty.  Try it out sometime.


_(3) cups semisweet chocolate [I used (3) 8 oz. boxes of Bakers brand semisweet chocolate and it worked just fine]

_(1) cup chopped pecans (or any nut of your choice)

_(1) 14 oz. can of sweetened condensed milk

_(2) tbsp. of brewed espresso [I used an Italian roast espresso, but any strong brewed coffee will work]

_(1) tsp. vanilla extract


_Line a 8″ x 8″ pan with foil and butter the foil for easier removal of fudge from pan.  Set aside.

_Set up a double boiler on the stove by filling a pot halfway with water and bring water to a boil.  Place a metal mixing bowl on top of the boiling pot.  Add all the chocolate in.  Chocolate will begin to melt from the heat.  Keep stirring it as it melts. Double boiler set ups are great because it keeps the chocolate from burning.

_Once the chocolate is all melted add in the vanilla and espresso and stir.

_Pour the condensed milk in slowly at first just so the milk gets used to the temperature and then you can pour the rest all in.  Things start to set and thicken pretty fast once you add the milk in so work fast.  Add the pecans in right after you’ve poured in all the milk.  Mix until combined/smooth.

_Quickly pour the mixture into the pre-buttered pan.  Cover the pan and place in the fridge to set.  Should take a couple of hours to set.  (I just left mine over night because I didn’t need it till the next morning.)

_Once set, remove the fudge from the pan and cut into chunks.  Fudge is so dense that a 1″ x 1″ cube is sufficient for a serving chunk size.  Depending on how long you leave the fudge in the fridge, it may be a little hard.  So you may want to let it sit out for a little a room temp to soften up (if you can even wait that long…haha…hard to resist the urge to just dig in).


(images taken with my phone so they didn’t turn out too well, but it gives you a little preview)

golden beets & brussels sprouts

New recipe tried out for dinner last night that was really delicious and a must try!  I’ve never really eaten brussels sprouts before this and they are soooo good.  I’m going to have to make them more often.  The original recipe is from weheartfood but I made a few slight alterations to it so that’s what I will include here, but you can check out weheartfood if you want the original recipe and portion size.  Next time I make this I’m going to try it with come green beans because they taste so good, but here goes with the original recipe:

Servings: 2-3 large portions


(3) medium sized beets

(20) brussels sprouts

(1) shallot, peeled and diced

(2-3) gloves of garlic

(2-3) tbsp of toasted almond slivers

(1) tbsp fresh thyme chopped or (1) tsp dried thyme

olive oil

salt & pepper to taste


_Heat oven to 350 degrees and place the beets in a pan.  Roast the beets in the oven for 1hr and 10 mins or until tender.  Remove from the oven and set aside to cool down for a few minutes.  When cool, peel the skin off and put them aside to be chopped later.

_Fill a skillet half way with water and bring to a boil.  Place the brussels sprouts in boiling water and cook for 2-3 mins or until almost cooked through.  Drain and set aside to cool

_Chopping time. If you haven’t diced the shallots and garlic then do so.  Chop the beets into 1″ or so chunks. Take the brussels sprouts and cut the stem off and then cut the sprouts in half (cut into quarters if you want them smaller).

_In a skillet, pour a little oil and saute the shallots on med or med/high heat until they are translucent.  Add in the garlic when the shallots look close to being done since the garlic doesn’t take as long to get a little golden brown.

_When the shallots are done, add more olive oil (about 1-2 tbsp).  Add the brussels sprouts, beets, almonds, and thyme and mix everything together in the pan over med-high heat.  Add salt and pepper to taste.  Once thoroughly mixed (add more olive oil if you like), take off the heat and serve.

_You now have a delicious side dish or even main vegetarian course.  Very filling.

(image from weheartfood)

kale chips

Kale chips 02

Delicious!!  A really easy snack recipe that I saw on site.  They are really addictive and cheap.


_(1) bunch of kale
_olive oil
_sea salt 

Preheat the oven to 350 degrees F.  Wash the kale very well and dry as completely as possible.  Choose more of the leafy, upper parts of the kale rather than the lower thick stalk part of the kale.  Tear the kale into smaller pieces and place in a oven-safe pan.  Try not to overlap too much.  Drizzle olive oil over the kale and sprinkle salt on top for flavor.  I like using sea salt preferably, but any salt you have around will do.  Place the pan in the oven for about 10 minutes or so depending on your desired crispiness.  Best eaten while they are still warm and out of the oven

I bake mine a little less than 10 minutes because I like the edges to be crispy and the middle to be still a little soft (shown above).  The below pic shows them more fully crispy.  I’ll let you decide what you like best.

kale chips


(top image by: vivien chin)
(bottom image from

Enter your email address to follow nummynims and receive notifications of new posts by email.

Join 480 other followers

nummynims tweets

Blog Stats

  • 757,322 hits
June 2020

Top Posts


%d bloggers like this: