Teriyaki Noodles

One of the first recipes I made in my oven included steaming broccoli.  Even though the oven does not include pasta in it’s list of capabilities, I knew that if it could boil water to steam broccoli, then it should be able to boil water to cook pasta as well.  I noticed in the baking pan that there is a fill line and it is slightly more than 1 cup.    When I went to the grocery store, I wanted mac and cheese to have on my shelf as a backup.  Unfortunately those require a lot more than 1 cup of water to cook.
Teriyaki NoodlesThis requires only one cup of water, so I knew that I could attempt it.  When I steamed the broccoli, the recipe told me to turn the oven to 350 degrees to boil the water.  I did that again with the top heat off, and I checked the water every so often because it is hard to hear the water boiling when the oven is closed.  Having the oven closed is the same effect has having the top on a pot of water; it helps speed up the process.
Teriyaki NoodlesI chose not to include oil in the making of the noodles this time.  When I stirred in the noodles & spices, I also had to even it all out so that all the noodles were immersed in the water. Once I was finished with that, I turned the temperature down to 250 degrees and set the timer for seven minutes.  The noodles did not seem to be fully cooked at that point so I added another three minutes and at that time, they were tender. I stirred the noodles, let them sit with the oven open and then enjoyed a bowl of noodles.
Teriyaki NoodlesThis was quick & easy and all I needed to have on hand was the package of noodles.  I plan on keeping a few of these packets on my shelf from now on for a quick & easy dinner that tastes good too.



I am not quite sure when I started to enjoy cooking, but at some point in my life it became something enjoyable for me.  I always enjoyed cooking for friends in college when taste was all that mattered.  As I’ve grown up, I’ve focused on adding health to the taste.  I’ve cooked for myself, my parents, my extended family, friends and roommates.  I now find myself living in an apartment without a kitchen.  I am a nanny, so I have access to a full kitchen during the day, but that has it’s own limitations. I have a few electronic appliances in my apartment that are my go-to’s.  I like to keep things simple because I also have to wash my dishes in my small bathroom sink.  I do in fact love my apartment though.

This blog has been inspired as I searched for a cookbook about cooking simply for one and the search was fruitless.  I saw one titled something like “Crap. I’ve got a kitchen.”  I know that I am the exact opposite of this, and in case there are any more of you out there, I hope I can give you hope.

In general, this will be focused mostly on my dinners.  My breakfasts consist of toast with either peanut butter & banana or cream cheese, cinnamon & blueberries.  My lunches consist of cooked vegetables which contain any of the following: corn, tomato, onion, mushroom, pea, & broccoli.  I also add cheese or fish to this mixture.  I like to make one “big” dinner per week and supplement it with leftover variations along with salads and frozen dinners throughout the rest of the week.

Enjoy, and take a look at what I’ve done with a kitchen 🙂

Green Beans & Potatoes

Recipe from Sam Talbot

Recipe from Sam Talbot

Cowboy Soup

Recipe from Rachel Ray

Recipe from Rachel Ray