Category Archives: Recipes

Breakfast/Brunch - FOOD - "The Delicious" - Homemade - Recipes

Recipe: Eggs in a Basket Meets Grilled Cheese Sandwich

March 9, 2017

So I may or may not have a mini crush on this chef, Erwan Heussaff. He’s a fitness buff, speaks French, has dreamy eyes, etc. etc. But I probably fell in love after I tried his Eggs in a Basket Grilled Cheese recipe. Seriously, it’s so good and so easy. I made it for quite a few breakfasts when I was living in Dubai and it was an easy crowd pleaser.

A post shared by Shyema Azam (@beautyndfeast) on


INGREDIENTS
2 slices of a large bread Loaf
3 tbsp Cream Cheese
1 Egg
1/3 cup Frozen Spinach
4 tbsp Butter
1 tbsp Olive Oil
1/3 cup shredded Cheddar
Salt and Pepper
Red pepper flakes (optional)

DIRECTIONS
1. In a pan fry the spinach with the cream cheese on low heat.
2. Spread the mix on a loaf of bread, and top with cheddar. Top with another loaf and press down.
3. Add 1 tbsp of butter to the pan and olive oil. Keep the heat on low. Cook on one side. Until brown. Flip . Add more butter.
4. Cut a hole in the middle. I usually do this by placing a glass over the bread and pressing down so it guides me in creating a perfect circle to cut.
5. Once you make the hole, place an egg, season. Press down until level. Add more butter.
6. Keep the middle part in the pan as well. You can serve this on eat side.
7. Cover until the egg is cooked.

If two breads is a lot of carbs for you, I make a variant of this with just one bread: Use the spinach and cream cheese mix to spread over a toasted bread, and top with a fried egg. Season with salt, pepper, and red pepper flakes. It’s seriously so good — try it and let men now what you think!

And while we’re here, let’s just go ahead and immortalize the moment Heussaff acknowledged me on July 29 when I tried this for the first time.
erwan heussaff

I mean, I think that’s practically a proposal but that’s just me. #notcreepyatall

x
Shy

FOOD - "The Delicious" - Healthy - Homemade - Recipes - Seafood

Recipe: Seared scallops with vegetables

September 4, 2015

I’m the person who runs at the gym while watching the Food Network, and during my down time at work (when not testing lipstick swatches), I’m reading articles on food. I came across one about how to sear scallops the right way, and I became enticed by the idea of trying it myself.

My seared scallops!

My seared scallops!

I realized it’s not difficult at all when prepped the right way. A few things I learned:

1) Make sure to buy DRY scallops as opposed to wet ones. The quality is better and it’s easier to cook. Wet scallops are treated with sodium tripolyphosphate (STP), I learned which makes it difficult to sear because it absorbs so much moisture. A lot of grocery stores serve them this way. DRY scallops are a little more expensive, but more fresh and have a better flavor. Dry ones are more fleshy and translucent compared to wet ones, which look opaque, pale, or white.

2) Cook it in very hot oil.The first problem with scallops occurs before you even buy them.* Many scallops are treated with sodium tripolyphosphate (STP), a chemical that, while perfectly safe to consume, wreaks havoc on your ability to achieve a proper sear. In the industry, chemically treated scallops are called wet scallops, and they’re the norm in most supermarkets, including the one where I’d bought mine.

3) Get friendly with salt.

I went to Whole Foods to buy one, and pricier is right — they were $25 per pound but found worth paying more for. Here’s how I made mine.

First I let them sit in paper towels to absorb any excess moisture. I pressed another paper towel on top to absorb maximum water (I let it sit for about 20 minutes).

Prepping scallops on paper towels with seasoning

Prepping scallops on paper towels with seasoning

I then seasoned it with salt, pepper, and a pinch of garlic salt and let it sit for a few minutes more.

Next, I added canola oil to a frying pan over high heat and let it sit for a minute so it’s really hot.

Cooking the scallops

Cooking the scallops


Next, I placed each scallop in the pan and let it fry for a few minutes until the bottom is slightly brown. Don’t keep turning it to check the scallop — let it fry for a good few minutes before you turn it over.
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When it’s ready, turn it over and sear the other side.

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Et voila. That’s it. It was the first time I’ve ever seared scallops and they turned out delicious if you just prep it right.

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I baked asparagus (just put fresh stems with olive oil, salt, pepper, garlic salt) until slightly browned. I found it’s the best way to serve them so it’s not soggy. I also separately cooked corn over the stove with butter, and added salt, pepper, cayenne, and some Italian seasoning. You can serve it whatever you want, of course — this is just the way I chose to do it to keep it less heavy and it tasted delicious together. Anyone going to try? Make sure to tag me so I can see your creation :).

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Shy
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FOOD - "The Delicious" - Healthy - Recipes

Q/A with dietician Rebecca Scritchfield + Zespri kiwi recipes

August 15, 2015

Last year, I went to an event that revolved around the health benefits of kiwis. Literally just this one fruit, but based on what I learned, I started incorporating into a lot more of my meals. Recently, I got to speak with registered dietitian Rebecca Scritchfield who’s a reservoir of knowledge about the fruit, and an expert on connection between health and happiness (she’s the co-founder of Dietitians for Body Confidence and is currently writing her first book on the health and happiness). She teamed up with Zespri SunGold recently so I got the chance to interview her on the health benefits, and some easy meal ideas using kiwis. Check out the video or some of key points below for the run down:
Zespri SunGold kiwifruit are in season from now until October!
– We’re used to green kiwifruit in America, but the Zespri SunGold kiwifruit (which has a bright yellow color and tropical taste), and has more vitamin C than an orange and as much potassium as a medium banana. It also has actinidin that aids in digestion. It also has as much fiber as a bowl of oatmeal.

– When grocery shopping, a ripe kiwi will give to slight pressure. It will last about two weeks in the fridge.

– If you’re pressed for time in the morning, you can cut the kiwi in half and eat it on-the-go with a spoon.

– For an easy breakfast meal try this recipe:

Sunrise Smoothie Bowl
(serves 2)
2 Zespri SunGold Kiwifruit (one peeled and blended; one slices into 1/4” chunks for topping)
1 large banana — chopped, frozen
1/3 cup orange juice
1/2 cup plain yogurt
2 tbs chia seeds (this helps thicken the mixture)
4 tbs granola
2 tbs toasted coconut
2 tbs nuts, chopped
2 tbs mint, chopped

Directions

Slice kiwi into halves and spoon the fruit out. Reserve one kiwi, chopped into 1/4” chunks for topping
Add 1 kiwi, banana, orange juice, yogurt and chia seeds to a blender and blend until creamy and smooth (the mixture will be thick).
Per serving bowl, place half the mixture at the bottom of the bowl, add 2 tbs granola, 1 tbs each of toasted coconut, nuts, and mint.
Leftovers can be kept in the fridge for 1-2 days.

Check out the video for an easy kiwi sandwich, and turkey burger with a sweet kiwi salsa or check out their website for more recipes: www.zesprikiwi.com


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Shy
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Dessert - FOOD - "The Delicious" - Homemade - Recipes

Recipe: Oreo Stuffed Funfetti cookies

July 13, 2015

Instagram can be dangerous. I’m trying to veer on the healthy side with the recipes I post (what? Have I not posted enough quinoa and avocados?). But in some rabbit hole scrolling that I was doing one day, I came across Oreo stuffed Funfetti cookies (you can imagine what my search history looks like. Spoiler: Food. Lots of food).

Oreo stuffed cake batter/funfetti cookies

Oreo stuffed cake batter/funfetti cookies

Anyway, this pretty much convinced me it’s what I needed to fill a gaping hole in my life, so I began looking up recipes. I found a couple you can make from scratch, but when I came across a much easier shortcut, I figured I’d try that first. Why complicate life more? I got two mixes thinking I’d need an extra one to leave room for trial and error, but this recipe proved to be super easy to do:


Oreo Stuffed Cake Batter Cookies

Makes about 12 cookies

Ingredients:

1/3 cup melted coconut oil
1 egg
Funfetti mix (or confetti, or rainbow mix…depends on the brand. I used Betty Crocker’s Rainbow Chip mix)
Oreos (I used the regular chocolate ones, and the birthday cake ones)

Directions:

Preheat oven to 350 degrees F. Mix the coconut oil, egg, and baking mix in a large mixing bowl. Stir til it gets to a smooth, dough-ey consistency. Wrap the dough around individual Oreos (this makes about a dozen). On a baking sheet or lightly greased pan, line up cookies. Bake for about 13 minutes (it should be slightly undercooked, and will solidify as it cools).

Flour with coconut oil

Flour with coconut oil

After adding eggs and mixing

After adding eggs and mixing

Mix until it gets to a dough-like consistency

Mix until it gets to a dough-like consistency

Use Birthday Cake Oreos or regular ones!

Use Birthday Cake Oreos or regular ones!

Wrap dough around cookie

Wrap dough around cookie

Wrap dough around cookie

Wrap dough around cookie

Cover entire cookie

Cover entire cookie

Ready to bake!

Ready to bake!

Line on lightly greased pan

Line on lightly greased pan

Ready to put in the oven

Ready to put in the oven

After baking

After baking

Ready to serve

Ready to serve

And ready to eat!

And ready to eat!

So easy, and the verdict at the potluck dinner I brought them to was that they were delicious. I’m craving some now! Anyone else going to try?


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Shy
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Recipe via Delicious by Dre

Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade - Recipes - Tea/Drinks

My triple almond coffee breakfast smoothie

July 7, 2015

Consider this recipe my greatest testament to my love for almonds. Really, this smoothie was inevitable. I cut down a lot on my caffeine but on the days I need a boost, I’ve been making this dairy-free smoothie which is full of protein and potassium. I call it “triple almond” because I basically OD on it — I use almond butter, almond milk, and actual almonds in it.

Triple almond coffee smoothie

Triple almond coffee smoothie


I also started adding raw maca powder to this. Maca is a potent, ancient Peruvian superfood with plant protein and fiber that naturally energizes you without the caffeine crash. Technically, you can totally make this without the coffee for that reason but I like its flavor personally. If you have decaf go for it–you’ll still get the energy boost. Maca’s actually a pretty intriguing ingredient, according to the website it says “the maca root was prized throughout the Incan empire for its adaptogenic-like qualities that enable it to nourish and balance the body’s delicate endocrine system, and to help cope with stress…it can aid in reproductive function, helping to balance hormones and increase fertility.” Dang. I originally bought this powder for the Jennifer Aniston smoothie I tried recently, but since I spent $23 on a packet of this I decided I might as well throw it in more of my meals.

Anyway, this smoothie like most is pretty easy to make and tastes amazing. Let me know if you try it and what you think!:

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Triple Almond Coffee Breakfast Smoothie

– 1/2 cup iced brewed coffee (You can use any, but I’ve been using it with a Blue Bottle Costa Rican grind that I prepare in my Chemex pour over, then I throw it in a mug of ice to let it cool for a few minutes before I pour the ice and coffee together in the blender)
– 1 frozen banana (I always put a couple bananas in the freezer for my smoothies the next day but you can use a non-frozen one too since the ice will chill the smoothie anyway)
– 1/2 cup almond milk, unsweetened (I use Blue Diamond’s Almond Milk)
– 10-15 raw almonds
– 2 tbs of raw almond butter
– 1 tsp of maca powder

PS I added whipped cream and sliced almonds for the picture–quadruple almond smoothie?– but normally I’d just take this plain. It’s nice to add those little touches if you have guests though!


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Shy
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Beauty - "The Lovely" - Dessert - FOOD - "The Delicious" - Hair - Healthy - Homemade - Recipes

How to make a hair mask and a delicious dessert with 1 avocado

July 6, 2015

Have you guys ever tried to make your own beauty products at home? I made yesterday a little DIY spa day at home using products I concocted right in my kitchen with a little help from the The Vitamin Shoppe’s new line of Aromatherapy Oils.

Ingredients for the avocado hair mask

Ingredients for the avocado hair mask

This was a fun experiment for me because I came across a really awesome hair mask using Moroccan argan oil, olive oil and half an avocado, but I was also able to salvage the remaining part of the avocado to make myself a healthy dessert after (if that’s not embodying the spirit of Beauty & the Feast, then I don’t know what does). But first, the hair mask! This is an easy recipe that makes hair super shiny, and smooth. Tried and true.

Avocado Argan Hair Mask

Avocado Argan Hair Mask



Avocado Argan Oil Hair Mask
Ingredients
:
1/2 of a mashed avocado
1 tbs olive oil
1 pump of argan oil (I used the Vitamin Shoppe’s Moroccan Argan Oil).


Directions
: Mix ingredients together thoroughly (make sure there are no clumps of avocado or it will be hard to smooth through hair). Heat in the microwave for ten seconds. Let it cool, then apply to clean, wet hair (make sure to massage it in your scalp!) and let it sit for 30 minutes. Then wash out.

So in the course of waiting, I realized 30 minutes is a long time. I was also starting to semi-freak out about wasting the other half of the avocado. I definitely didn’t want to throw the perfectly good (and ripe!) avocado half but I just made guac the other day (an aside: I pretty much make guac everyday so there’s never a shortage in my kitchen). But then I realized this was a good time to experiment with making an avocado chocolate mousse…and half an avocado looked perfect for one serving.

I say experiment because this is the second time I was trying this – the first time, I used Giada’s recipe here which uses a mix of bittersweet dark chocolate, cocoa powder, vanilla extract, agave and way too many avocados I think (the recipe called for four, but I only used two).

Giada's avocado mousse recipe -- looks delicious, but fell a little short in taste

Giada’s avocado mousse recipe — looks delicious, taste was off though!


Even so, it ended up tasting too avocado-ey (there’s nothing worse than serving chocolate dessert and realizing it tastes like fruit). The color and texture looked right, but the taste was off so that was a semi-fail (Sorry, Giada, I love you though).

So this second time around, I decided to try another recipe using low-fat cottage cheese. As usual, I adjusted it a little based on what I had at home and because I was only using half an avocado. That said, this tasted SO much better — you wouldn’t be able to tell there’s avocado in it at all (which is mostly the point) and it’s perfect to satisfy your sweet tooth.

Take 2! Loved this recipe so much better! Use the remaining half of your avocado for this dessert

Take 2! Loved this recipe so much better! Use the remaining half of your avocado for this dessert



Fresh Avocado Chocolate Mousse
Ingredients
(again, remember this is for a single serving so considering you’re already doing a thick green hair mask, let’s just hope you’re at home alone anyway):
1/2 a ripe avocado
2 tbs of low-fat cottage cheese
1 tbs of bittersweet dark chocolate
2 tbs of powdered sugar
1 1/2 tbs of unsweetened cocoa powder
1 tbs of agave


Directions
: Mix together in a blender or with a spoon, and leave in fridge to cool before serving. I first blended it using a blender, but since the quantity is so little, it didn’t fully mix so I had to scoop it out and mix it by hand. The color was lighter than the Giada version, but this one was on point with taste.

Here’s the original recipe again (which is slightly different than the one I made up here), but the quantities are adjusted if you’re serving more people.

Let me know if you try either of these and like! I’m going to post an amazing DIY foot and body scrub in a couple days that I hope you love indulging in as much as I did :).


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Shy
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