A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Shrimp, Mushroom, and Soba Noodle Soup April 2, 2012

When I think of comfort food, I think of soup. Usually chicken noodle soup but a) I came across this wonderful recipe and b) I had some of the stuff in my pantry already so why not?

Shrimp, Mushroom, and Soba Noodle Soup


  • 3 tsp canola oil, divided
  • 1 tbsp minced fresh ginger
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 bundle of soba noodles
  • 2 tsp soy sauce
  • 8 oz. large shrimp, peeled
  • 8 oz. crimini mushrooms, thinly sliced
  • 1 1/2 cups broccoli florets


  1. Heat canola oil in a large saucepan set over medium-high heat. Add ginger and saute for 2 min. Add garlic and cook, stirring constantly, for 30 sec. Add chicken broth and bring it to a boil. Add soba noodles and cook until tender, about 5 min. Stir in soy sauce (decide amt by taste) and turn down the heat until the broth is simmering.
  2. Add the shrimp to the broth and simmer until just cooked through. Avoid overcooking the shrimp!!
  3. While the noodles are cooking, heat canola in a large skillet set over medium-high heat. Add mushroom and cook until almost tender, 4 to 5 min. Stir in broccoli florets and cook until broccoli is tender-crisp and the mushrooms are starting to brown.


Deee-licious, filling, and healthy! There’s something abt soba noodles that just makes me happier than any other noodle out there!

Source: Cookin’ Canuck



Protein filled breakfast! September 16, 2011

Filed under: Breakfast,Comfort Food — chocolatekrinkles @ 4:09 pm
Tags: , , , , , , ,

Started off the day with the circuit training I posted a few days ago that REALLY kicked my butt and I’m happy to say that it only kind of kicked my butt today. 10 reps each, 3x, and I was ready to cook me up a delicious breakfast!

Two things called out to me from my fridge today: my turkey bacon and my eggs. Since I’ve been scrambled-eggs-ing it up and omelet-ing it up, I thought I’d try something different: a breakfast sandwich!

Thus I ended up with this delicious little post-workout treat:

Bacon-egg sandwich

1 egg

2 strips of turkey bacon cut in half

2 Oroweat sandwich thins

1. Toast bread (*since the bread is thinner, it tends to get crispy faster than regular bread so definitely keep an eye on your Oroweats!)

2. Spray skillet lightly with olive oil spray. Fry egg until it’s to your desired doneness

3. Re-spray with olive oil. Add bacon. Fry bacon until it’s to your desired crispiness (** since it’s turkey bacon, it doesn’t get as crispy as pork bacon.. but maybe it’s just a matter of keeping it on the skillet for a longer amt of time

4. Combine and enjoy!


I took a bite right after I took my pics and was delighted that this happened:

Mmm yolky goodness!

I would’ve liked to have added some arugula and some cheese, but since I have neither on hand today, I’ll have to try it for next time!

Off to run errands before meeting up with my friend for lunch and then hopefully getting some post-grad apps done!


Mini Meatloaves June 30, 2011

Filed under: Comfort Food,Meat,Recipes — chocolatekrinkles @ 5:27 pm

The first time I had meatloaf, it was at a friend’s potluck. Last semester. I know, how did I live 23-ish years without eating meatloaf? Well honestly, the idea of meatloaves just never sounded that appetizing to me. But the one I had at my friend’s potluck was delicious, moist, and just divine. When I found out what ingredients were used to make it, I realized, I really need to find a healthier version of this.

And along came the All-Recipes version. Healthier, without sacrificing quality!


  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup quick cooking oats
  • 1 teaspoon salt
  • 1 pound ground beef **
  • 2/3 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons prepared mustard
  • Olive oil spray (something to lightly coat muffin pan)

* Used skim — it’s going to be baked so you won’t be able to tell the diff between skim v whole milk anyway!
** Used 90/10 or leaner — I’ve tried 92/8 and 96/4 and I didn’t notice any difference.


  1. Preheat oven at 350 degrees.
  2. Combine egg, milk, cheese, cooking oats, and salt in a large bowl. Add in ground beef and mix well.
  3. Add beef mixture into pre-oiled muffin pan.
  4. Combine ketchup, brown sugar, and mustard in a separate bowl. Stir thoroughly and brush on top of every meatloaf.
  5. Bake uncovered for 45 minutes.

Makes 8 servings. 255 calories per serving.


I try to stretch out this recipe to 12 servings but only because my pan has 12 muffin molds so I fig, why not?

Random note: the recipe makes a ton of sauce and I only ever use a fraction of it. Despite this, definitely still make it because otherwise, your meatloaves will taste a weebits bland!

Source: All Recipes