HipHopTone

Category: Healthy

  • Quinoa Crunch Salad with Peanut Dressing

    Quinoa Crunch Salad with Peanut Dressing

    I absolutely adore crunchy salads! Take, for example, the Thai Noodle Salad, which packs such a flavorful punch that it occasionally pops up in my dreams. Then there’s the Crunchy Shrimp Salad, essentially a justification for indulging in those crispy homemade wonton strips. And let’s not forget about the Cashew Crunch Salad, a cold, sweet-and-savory delight that got me through those summer pregnancy days, featuring nostalgic chowmein noodles and all.

    This dish is a nutritional powerhouse thanks to the inclusion of quinoa and black beans, but it doesn’t stop there—it’s bursting with flavor. Creamy peppers confit, heaps of succulent sweet corn, and a homemade dressing that perfectly captures the essence of elote (Mexican street corn) with its tangy lime, savory cotija cheese, and spicy chili powder. And a shoutout to ALDI for providing everything needed to make this culinary dream a reality, including the freshest summertime produce. Mexican street corn, whether served on the cob (elote) or as kernels in a cup (esquites), is a beloved snack in Mexico, featuring grilled corn slathered in mayo, lime juice, cotija cheese, and chili powder—a delightful treat enjoyed on the go.

  • Shortcut Sesame Butter Noodles

    Shortcut Sesame Butter Noodles

    I enjoy pairing these noodles with a fresh, crunchy element, or enhancing them with protein when I have the chance. For that satisfying crunch, either the Napa Chicken Salad or the Roasted Peanut Kale Crunch Salad hits the spot perfectly. Alternatively, you can elevate them further with some Air Fryer Chicken or Air Fryer Tofu!

    Instructions:
    Prepare the noodles by cooking them according to the instructions on the package, which typically involves adding the included sauce packet.
    Enhance the noodles: After cooking, gently mix the hot noodles with butter, honey, and sesame oil. Taste and adjust the seasoning to your preference. While hot, the texture should be smooth, but it may become stickier over time. If it becomes too sticky, adding a little warm water can help loosen it, creating a creamy texture.
    Serve: Top with chili crisp, scallions, or a sprinkle of sesame seeds or spices for added flavor. This dish works well as a snack or can be served as part of a more substantial meal with additions such as a fried egg, salad, ground chicken, or shrimp. It’s versatile and pairs nicely with various ingredients.


    Notes:
    Adjusting noodle stickiness: To control the stickiness of the noodles, you can rinse them briefly after boiling but before adding the sauce. A quick rinse retains some starchiness, while a longer rinse makes the noodles more slippery and silky. If you prefer a more clingy sauce, avoid rinsing the noodles for too long. If the noodles and sauce aren’t sticking together as desired, gently heating them over low heat for a few minutes can help.

  • Two Person Raspberry Crumbles

    Two Person Raspberry Crumbles

    These sweet, jammy, buttery, lip-staining red berry crumbles are my summer everything right now.

    They are conveniently sized for just two people so that you don’t have to make a full pan of raspberry bars when the hardcore craving for a juicy, berry-forward, summery dessert strikes, which, for us, is, like, nightly?

    It’s fine. We’re fine.

    INSTRUCTIONS

    1. Prep: Preheat the oven to 350 degrees.
    2. Mix: Gently mix up the berry mixture. Mix up the crumble in a separate bowl.
    3. Bake Part One: Press about two-thirds of the crumble into the bottom of two 4-inch ramekins. Bake for 5 minutes to set the crust (more for a firmer crust).
    4. Bake Part Two: Pour the berry filling over the crusts. Sprinkle the remaining crumble on top of each ramekin. Bake for 7-10 more minutes, until the fruit layer is bubbling and the crumbles are golden brown.
    5. Live It Up: Cooling for ten minutes is a good idea, but if you told me that it’s just not humanly possible, I would understand. Grab a fork, dive into the juicy, buttery layers, and never look back.
  • Best Homemade Pancake

    Best Homemade Pancake

    This homemade pancake recipe, inspired by Craig Claiborne’s The New York Times Cookbook, has been a cherished part of my culinary repertoire since my children were small. It’s a hit for good reason. Utilizing basic ingredients like flour, baking powder, sugar, salt, milk, eggs, and butter, these pancakes boast a delightful texture: airy within and crispy outside.

    Though delightful on their own, you can personalize them with your preferred additions. In the past, I used to sprinkle in chocolate chips for a special treat when my kids were younger. Nowadays, I often incorporate fresh or frozen blueberries (and variations like banana or pumpkin pancakes are equally delightful). Once you’ve experienced homemade pancakes, the convenience of boxed mixes will never quite measure up. Crafting them from scratch is just as simple and yields far superior flavor.

    INSTRUCTIONS

    1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
    2. In a medium bowl, whisk the eggs and milk until evenly combined.
    3. Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
    4. Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
    5. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.