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Category Archives: Recipes

Easy Egg Salad (Lite)

16 Monday Dec 2013

Posted by La Femme Ren in Food, Recipes

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Tags

Boiled egg, Egg Salad, Food, Habanero Tabasco, healthy, Home, Mustard, Recipe, Sandwiches, Spicy

I love eggs. They’re probably my favorite food. I eat eggs almost everyday but not lately because I’ve been a fatass since my vacation, Thanksgiving etc. Today, I had an intense craving for egg salad but since I’m trying to eat healthy again, I wanted to make a lite version without so much mayo (FAIL btw) and using mostly egg whites.

Here’s the recipe:

2 hard-boiled eggs with yolk
3 hard-boiled egg whites
1 tablespoon of mayo or less
1 teaspoon of garlic infused olive oil (optional – I just wanted some garlic flavor)
1 tablespoon of Maille whole grain Dijon mustard
1 Claussen Hot and Spicy pickle spear, finely chopped (these are the best pickles if you love spicy food like me!)
1/4 of a small red onion, finely chopped
1 teaspoon of white pepper

Mix all ingredients.

That’s it. Lol. I literally just take a spoon and mash everything together and chop up the eggs at the same time. I also do it in a Tupperware so there’s less dishes to clean and storage is easy. Remember to add mayo gingerly. I love mayo and used a heavy hand instead of adding little by little. So it was not as healthy as I intended but it was delicious.

20131216-123257.jpgI also added a few drops of habanero Tabasco to my open faced sandwich to make it spicier. Enjoy!

Test Recipe: Banana Mango Bread Muffins

01 Sunday Dec 2013

Posted by La Femme Ren in Food, Recipes

≈ 1 Comment

Tags

Baking, Banana, Banana Bread, Banana Mango Muffins, Food, Muffin, Recipe

Since I hosted and prepared Thanksgiving dinner, we have so many leftover dishes. I haven’t been able to touch the case of mangoes and the two over-ripe bananas. Probably should be eating them instead but why not live a little 😉 So I decided to make muffins with the ripe bananas and mangos. Doing a little research online, I came across a recipe that utilized virtually no dishes. Everything was mixed in a gallon-sized ziplock bag. Score!

Recipe below and I made the following changes: I only had two ripe bananas, so I used two mangoes to add to the recipe. I cut the sugar down to 5/6 of a cup. I also baked mine for almost 35 minutes because they were runnier. No glaze. It came out really moist but I think I needed to use a little more flour. May try adding pecans or walnuts next time. And substituting coconut oil for vegetable oil. Maybe even using coconut extract for the glaze to make it truly tropical 🙂

The Best Banana Bread Muffins Ever
Makes about a dozen muffins

3 brown bananas (1 cup mashed)
2 eggs
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla

Glaze (optional):
1/2 cup powdered sugar
1 tablespoon milk or lemon juice

  • Preheat oven to 375ºF.
  • Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all you need to measure your ingredients).
  • In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined.
  • Add the sugar and mix well.
  • Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon.
  • Now add the oil and vanilla and shake and squish until well combined.
  • Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don’t want to clean the pan, line it with tin liners so the grease doesn’t come through). Don’t make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
  • Bake for about 20 minutes or until a toothpick comes out clean.
  • To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.

Recipe courtesy of: Yammie’s Noshery

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Post Thanksgiving Sandwich

29 Friday Nov 2013

Tags

Carrot Souffle, Collard Greens, Mac and Cheese, Mashed Potatoes, Sandwich, Thanksgiving

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I’ve been cooking Thanksgiving dinner for over 10 years. Of course there are leftovers so we always make a Thanksgiving sandwich the next day with almost everything. This year’s sandwich has smoked turkey, ham, green bean casserole, mac n cheese, collard greens, carrot soufflé, mashed potatoes and cornbread stuffing. Best lunch ever!

Posted by La Femme Ren | Filed under Food, Recipes

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Clean Out Your Fridge Fried Rice

13 Wednesday Nov 2013

Posted by La Femme Ren in Food, Recipes

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Tags

Chili pepper, Chinese sausage, Cook, Costco, Easy Meal, easy recipe, Everything but the Kitchen, Fried Rice, Sausage, Thai cuisine

I don’t know about you, but I hate wasting food and inadvertently, I do it all the time. When I cook, I cook for like 20 people and have so much leftover. And don’t get me started on grocery shopping. Yowza! I have gotten a lot better though 🙂

When foodstuff are getting to the end of life, I make an everything but the kitchen sink fried rice. For example, I had 2 day old Chinese takeout rice (perfect for fried rice) and a bag of baby spinach that I needed to use. I almost always have Chinese sausage from Costco in my pantry and had these little Korean sausages in the freezer. Throw everything in a pan and give a whirl. Recipe is below but be creative with it. Throw in leftover chicken or steak. I’ve used baby bok choy and peas. Use brown rice and firm tofu. The possibilities are endless. I usually don’t use measuring tools so the amounts below are estimates. Throw in a little at a time until you get the desired taste. Also, I tend to make my fried rice Thai-style with fish sauce, so if you don’t like that then omit it. Lastly, I try to avoid adding salt to my dishes but you will get sodium from the soy sauce and/or fish sauce.

1 carton of Chinese takeout rice or about 1.5 – 2 cups of cooked rice
A bag of baby spinach
1 small onion diced
2-3 eggs
2-3 garlic cloves minced
Canola spray
1-5 Thai bird chilies minced (depending on your spice tolerance, I like mine extra spicy!)
2 links of Chinese sausage, cut into bite sized pieces
~ 1-2 tablespoon(s) (to taste) of soy sauce
~ 1-2 teaspoon(s) of fish sauce
~ 1 teaspoon of white pepper
~ 1 teaspoon of Thai crushed dry chili pepper (optional)

Make sure you have all the ingredients prepped. It will cook fast.

1. Spray the wok or large pan with canola oil and turn the burner on to medium-high heat.
2. Add the Chinese sausage when the pan is hot. The sausages will start to release some oil.
3. Throw in the onions and garlic.
4. Cook for a minute and then throw in the eggs. I just break them into the pan but you can scramble them beforehand. Cook the eggs like you’re cooking scrambled eggs.
5. Throw in the rice and spinach. Break the rice up and start mixing everything together.
6. Add the soy sauce and fish sauce. All the while still stirring.
7. Add the chilies, crushed dry chilies and white pepper.
8. Make sure you’ve cooked everything through and it’s pretty evenly distributed. Then serve.

Spinach cooks really quickly so if you’re using a more substantial vegetable then you want to either throw it in with the onions or right after. For example, it’s if celery, carrots or Chinese broccoli, I would throw it in with the onions. If it’s bok choy then I would throw in before the egg and cook for a minute. This is a really good recipe to experiment with, so give it a go!

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