Avocado and Brie Grilled Cheese

This delightful little sandwich is one of my favourite things that my wonderful boyfriend Jon makes for me on occasion. Avocado and brie cheese is truly a heavenly combo. This sandwich is as yummy as it is easy to make, and makes a perfect lunch or light dinner!

This sandwich consists of...
- 2 slices of whole wheat bread
- butter or margerine
- spring mix
- avocado
- red onion
- cucumber
- brie cheese

How to make it:
1. Lightly butter your bread slices. Toast on both sides in a frying pan over low heat.
2. While bread slices are still in the frying pan, add a thin slice of brie to each slice of bread. Leave in pan until slightly melted.
3. Slice up avocado, cucumber and red onion. When bread is toasted and cheese is melted, arrange on bread with some spring mix. Close sandwich and cut in half.

Easy Pad Thai

After what feels like forever I've finally tried another new recipe! This was yet another dual effort by Ellie and I, and comes from "The Great Weeknight Cookbook". The recipe actually called for chicken but we opted for a veggie version to make it even simpler. While I can't quite compare this Pad Thai recipe to any Thai restaurant, for a quick and easy at-home recipe it wasn't half bad. A+ for presentation tho!

This recipe consisted of...
- dried medium rice noodles
- canola oil
- garlic
- onion
- Thai chili pepper
- an egg
- bean sprouts
- yellow pepper (not in the original recipe but we added it instead of chicken)
- soy sauce
- fish sauce
- lime juice
- crushed chili flakes
- chives
- roasted peanuts

How to make this:
1. Soak noodles in a bowl of hot water for about 20 minutes (or according to time on the package), drain when finished.
2. While noodles are soaking, chop up your onion, garlic, chili pepper (be sure to remove the seeds- and DO NOT touch them and then touch your eyes, wash your hands immediately after!) and yellow pepper. Sautee in a wok or frying pan with canola oil.
3. Beat your egg, push veggies to one side of the pan and scramble the eggs.
4. Once noodles are ready, add to the pan with bean sprouts, soy sauce, fish sauce and lime juice to taste. Stir-fry everything together.
5. Remove from heat and finish off with chili flakes, chives and peanuts.

Sweet Potato Stir-Fry

Hello again! I know it's been a while since I've posted anything, I guess I've gotten lazy with my cooking... I did make this a little while ago but then it was Passover and I thought it would just be cruel to post it, and then I got busy with stuff and kind of forgot... but here is my sweet potato stir-fry!

It's a healthy and easy way to use up the stuff in your fridge, and makes good leftovers too! My stir-fry consisted of...
- rice
- sweet potato
- red pepper
- yellow pepper
- asparagus
- Spanish onion
- garlic
- snap peas
- green onion
- olive oil
- curry powder
- ginger powder
- cinnamon

How to make it:
1. Prepare rice- I would recommend following the instructions on the bag just to be safe, but with mine you added 2 cups of water and 1 cup of rice to a pot, brought it to a boil, and let simmer for about 15 minutes (until the water is all absorbed).
2. Chop up vegetables, put all vegetables in a pot of water, bring to a boil and let simmer about 7-8 minutes or until desired tenderness. Drain vegetables.
3. Stir-fry veggies with rice in a pan with olive oil over medium heat. Mix in curry powder, ginger powder, and cinnamon, spicing to taste.