I am sure by now, everyone is pretty much on the same page in terms of this global pandemic that we are currently going through. Like everyone else, we are attempting to make the best of this situation and living life with new norms and new terms such as "social distancing" & "stay home/work safe".

I had plunged into the year 2020 with such high hopes as my Pineapple Tarts business was taking off to great heights. I decided to take a break after Chinese New Year to regroup and evaluate how to bring my little home baked goods business to the next level. I never thought that this break would be indefinite, as of now.

With schools and most non-essential businesses closed, life has been a little less hectic at home for us. There's no rushing and ferrying kids around for activities. But with the kids home all day now, there really is no kicking back and watching movies all day long for me at all. I am making 3 meals a day for these hungry kids, facilitating online/distance learning and still keeping up with my house chores. Having said that, I am extremely grateful for the school district and teachers who have made so much effort and preparation to help the kids continue learning in a fun way at home. 

Now, being so busy cooking all day long has got me thinking about all the recipes that I had posted. Hence, I decided to start a series by re-sharing my recipes that might come in handy to you during these trying times.

To start, I compiled a list of simple ground beef recipes that you can make with what you may have on hand. I hope you'll find them useful.

 1. Spaghetti Bolognese
Spaghetti Bolognese, a recipe with very simple ingredients that creates a really tasty family meal. For a lower carb version, check out Spaghetti Squash Bolognese.

2. White Beans and Broccoli Meatballs
​A protein rich, super flavorful and satisfying White Bean and Broccoli Meatball recipe that is quick and easy to make.

3. Ginger Soy Minced Beef
Ginger Soy Minced Beef, an immensely flavorful stir fry that can be prepared in less than 15 minutes and is guaranteed to be way better than any take out!

For more Beef Recipes, click here.

If you have been following me on social media, you would have noticed that I recently started my very own cottage food business, Baked Goods by Miss Crumbs A Lot and kicked it off with my favorite Singapore Style Pineapple Tarts in Houston, Katy & Sugarland. Baking these delicious sweet treats every week leaves a gorgeous aroma in my kitchen all the time and my kids are often welcomed home with these fresh out of the oven Pineapple Tarts. If you are in the Houston & its surrounding area and would like to place an order, please feel free to contact me here. I also hope to have available a variety of other baked goods soon.

Adding on a regular baking schedule on top of my busy mom schedule definitely was not an easy task. It took me a couple of weeks to work out a routine as I experimented with several processes to try and make things more efficient while still being able to be 100% present for my family. Needless to say, attempting to get everything done while the kids are in school has become even more challenging now. I have to remind myself to prioritize my to-do items and not take on more than I can handle. 

Last week, I delivered a couple of boxes of the Pineapple Tarts to a fellow Singaporean living in Houston. I had lunch with her, we talked about our families and about how we managed our roles as stay at home mothers. She asked me, like many others have before, how do I manage my home baked goods business, have time to work out or as of now, train for a half marathon, write my blog, complete my house chores, make my school runs, after-school activity runs and still make dinner in time for my family? I laughed and said that I am the Queen of "Timers". I  have found great success with preparing dinners in advance and setting it on a timer to cook in my oven or my slow cooker. 

Just like this Bacon Wrapped Meatloaf recipe. Such an intensely flavorful basic meatloaf, wrapped with savory bacon, served with some marinara sauce and vegetables. Not to mention, it was extremely easy to make. I can prepare this dish before the kids come home from school and have it ready on a baking tray in the refrigerator. When ready to cook, simply pop it in the oven or like me, set it on a timer while you head out for after school activities with the kids. I have made this recipe a couple of times now and my family absolutely love it. And with it being so easy to prepare, t is definitely going to make a frequent appearance on our dinner table.

Bacon Wrapped Meatloaf
by Miss Crumbs A Lot, adapted from Delish

Recipe
Ingredients
2 lbs Ground Beef
1 medium Onion (chopped)
3 cloves Garlic (chopped)
1 tsp Dried Oregano
1 cup Shredded Cheddar Cheese
1/4 cup Grated Parmesan
1/2 cup Almond Flour
2 Eggs
1 tbsp Light Soy Sauce
12 to 16 strips of Bacon
Salt & Pepper

Cooking Method
1. Preheat oven to 400 deg F. Line a baking tray with aluminum foil and grease it with some cooking spray or olive oil.
2. In a large bowl, mix the ground beef, chopped onions, chopped garlic, dried oregano, shredded cheddar cheese, grated parmesan, almond flour, 2 eggs and light soy sauce. Season with salt and pepper.
3. Shape into a large loaf and place it on the greased baking tray. Wrap the meatloaf with bacon strips.
4. Bake in 400 deg F for about 1 hour or until the bacon is crispy and the beef is cooked through. If the bacon is cooking too quickly and is getting burnt, cover the meatloaf with a piece of foil.
5. Serve with warm marinara sauce, if desired.

Makes 4 to 6 servings

We are 3 days away from Mid-Autumn Festival which is on September 13 2019. Fortunately, it falls on a Friday this year. And since Bella and Jamie get to stay up a little later on Fridays, we will have more time for a traditional Chinese meal at home. Kian also returns home from his work trip in time for the festivities. So, it is perfecting timing as the family reunite over a Mid-Autumn Festival dinner. It is also our family tradition to light lanterns and enjoy mooncakes in our backyard after dinner.

Apart from buying my favorite Hong Kong brand baked mooncakes, I have also been making Snow Skin Mooncakes with Mung Bean Paste and Snow Skin Mooncakes with Red Bean Paste every year for the last couple of years now. However, this year, it is most unfortunate that my local Asian supermarket did not have any peeled split mung beans available. They were out of stock for 2 weeks! But when a door closes, another one opens. I actually found ready made red bean paste and lotus seed paste at the store. So I decided to make my snow skin mooncakes with ready made red bean paste instead. They worked out well and tasted pretty good.

I also bought the lotus seed paste and decided to try out another snow skin mooncake recipe - Pandan Snow Skin Mooncakes with Lotus Seed Paste. This recipe does not require any steam cooking and hence, is a lot easier and less time consuming to make. They also seem to refrigerate better too. I also receive extremely positive reviews from Bella and Jamie. They have been enjoying the Pandan Snow Skin Mooncakes with Lotus Seed Paste as an after school snack.

As with my other snow skin mooncake recipes, I recommend measuring the ingredients with a digital scale for food. All of the ingredients can be found at your local Asian supermarket.

Pandan Snow Skin Mooncakes
by Miss Crumbs A Lot, inspired by Singapore Hawker Food

Recipe
Ingredients
200g (7oz) Glutinous Rice Flour (divided)
200g (7oz) Powdered Sugar
30g (1.8oz) Shortening
A few drops of Pandan Essence
A few drops of Green Food Coloring (optional)
180ml (6 fl oz) Water
A few pieces of Pandan Leaves
1 500g (17.6oz) pkt Lotus Seed Paste

Equipment
1 50g size mooncake mold

Cooking Method
1. Divide the lotus seed paste into 30g (1oz) portions and roll them into balls. Set aside.
2. Bring water and Pandan leaves to a boil and then allow it to cool. Discard the Pandan leaves and add in Pandan essence. Mix well.
3. In a non stick pan, toast the glutinous rice flour until it turns light yellow. Divide them into 150g 5.3oz) and 50g (1.7oz) portions and set aside to cool.
4. Once glutinous rice flour is cooled, mix together 150g (5.3oz) flour, sugar and shortening. Add in Pandan water slowly and knead until a soft dough (snow skin wrap) is formed. You may use an electric mixer with a dough hook and add a few drops of green food coloring if you prefer a more intense color.
5. Divide the dough into 25g (0.88oz) portions.
6. Dust your hands, counter top and mooncake mold with the remaining 50g (1.7oz) toasted glutinous rice flour.
7. Wrap each lotus seed paste ball with snow skin wrap and seal completely. Shape it into a ball first then gently mold it into an oval.
8. Place the oval into the mooncake mold, place it on the counter top and gently push the shaping tool to shape the mooncake into the mold. Remove from mold gently.

​Makes 16 pieces

My kids have been back to school for a couple of weeks now and and I'm pretty certain a lot of you are in the same situation as me. Are you juggling between packing school lunches and shuttling the kids to and from sports practices? And for all the stay-at-home-mamas, are you trying to complete as many chores as you can before the kids get home? What about the working mamas who are trying to get it all together and still have a job?

Regardless of what type of mother we are, we are all trying our very best! And having a quick and easy dinner recipe that is delicious is definitely a win for all! This Simple Chicken Teriyaki Stir Fry can be whipped in a matter of 15 minutes. I served it with rice, some steamed broccoli and Spinach Egg Drop Soup. Voila! Dinner is ready, family is happy and satisfied and I did not stress about it.

Here are some more of my quick and easy weeknight recipes that could be useful to you:

1. Asian Spiced Roast Chicken
2. Beef and Broccoli Stir Fry
3. Broiled Pineapple Salmon
4. Honey Ginger Lime Pork
5. Spaghetti Bolognese

Simple Chicken Teriyaki Stir Fry
by Miss Crumbs A Lot, inspired by Cooking Classy

Recipe
Ingredients
2 pieces of Chicken Breast (Boneless & skinless, cut into 1 inch cubes)
1 tbsp Olive Oil
1/4 Cup Light Soy Sauce
1/4 cup Water
2 tbsp Honey
2 tbsp Mirin
1 inch piece of Ginger (minced)
2 cloves of Garlic (minced)
2 tsp Cornstarch
Sesame Seeds & Chopped Green Onions (for garnishing)

Cooking Method
1. In a measuring cup, mix together the light soy sauce, water, honey, mirin and cornstarch.
2. Heat olive oil up in wok or frying pan, stir fry minced ginger and garlic until fragrant.
3. Add in chicken pieces and continue str frying until chicken is cooked and browned.
4. Add in sauce mixture and continue to cook, allowing the sauce to thicken.
5. Serve with white rice and garnish with sesame seeds and green onions.

Makes 4 servings

Japanese cuisine has always been very popular in Singapore and is also one of my family's favorite. The Japanese cuisine offers such a great variety of dishes and regional specialties. Needless to say, Japan is one of our favorite countries to visit.

Kian and I have visited multiples times but Bella and Jamie have yet to do so. Although, we have stopped over at Narita Airport a few times and the both of them always enjoy what ever little time they have immersing in the language, culture and of course the food. With their love for Japanese food, we think they are absolutely ready to tour the country.

I've mentioned before in my other Japanese inspired recipes, Chicken Donburi and Pork Katsu Curry, that the cuisine is more than just raw seafood and sushi. And one of my children's favorite is Chicken Karaage. This simple recipe calls for chicken thigh meat that is cut into small bite size, marinated and then coating them with corn starch prior to deep frying. An easy recipe that is so versatile, it can be served as an appetizer, side dish or as a main meal with rice or noodles.

Chicken Karaage
by Miss Crumbs A Lot, adapted from No Recipes

Recipe
Ingredients
1 1/2 lbs Chicken Thighs (skinless and boneless)
1/4 cup Soy Sauce
2 tbsp Sake or Japanese Cooking Rice Wine
2 tbsp Minced Ginger
1 cup Corn Starch
Vegetable Oil for Frying
Lemon Wedges

Cooking Method
1. Cut chicken thighs into small bite sizes. Marinate it with soy sauce, sake or Japanese cooking rice wine and minced ginger for 1 to 2 hours in the refrigerator.
2. Heat vegetable oil in wok until the oil reaches approximately 350 degrees F.
3. Dredge the chicken pieces in corn starch and coat each piece evenly.
4. Deep fry the coated chicken pieces in batches. Once the chicken is golden brown and crispy, remove from oil and allow the chicken to rest on tempura paper or paper towels for a few minutes before serving.
5. Serve with lemon wedges.

Makes 4 servings

The summer holidays have officially come to an end with Bella and Jamie starting school last week. I hope everyone had a great summer. We definitely had a great one that was filled with fun camps, birthday celebrations and traveling. 

You may have noticed that I took the entire summer off from blogging and some of my friends have been asking why haven't they seen any post from me lately. We have been busy having fun and making memories but now, I am back in the swing of things. However, I still like to take things easy. So, I'm just going to start by sharing a super simple recipe, or rather more like a serving suggestion, that my family loves.

Melon with Prosciutto di Parma is a perfect summer dish. It is so easy to put together that I cannot even recall how many times we had this dish as an appetizer or side dish this past summer. Honestly, we will be happy to have this all year round. That's how much we love it. And since it still feels like a thousand degrees here in Houston, we are going to save the Fall and pumpkin talk till later and indulge in this sweet and savory classic dish.

Melon with Prosciutto di Parma
by Miss Crumbs A Lot

Recipe
Ingredients
Half a Cantaloupe
6 to 8 slices of Prosciutto di Parma (thinly sliced)
1/2 cup of Arugula

Cooking Method
1. Cut cantaloupe into 4 slices and remove skin.
2. Wrap each slice of cantaloupe with prosciutto di parma.
3. Dress a serving plate with arugula.
4. Place the wrapped cantaloupe on the bed of arugula.
5. Feel free to double to triple the recipe for more servings.

Makes 4 servings

In a blink of an eye, we have jumped right into summer! School has been out for 2 weeks now and Bella and Jamie are looking forward to their first summer camp next week. Even though it is the summer holidays, we still keep it fairly active for the kids with martial arts classes, piano and swim lessons. I may be slowing it down a little in the kitchen but we can't possibly eat out or get take out all the time. So, here's another family favorite that I'd like to share with you that is quick and easy to make with just a handful of ingredients.

Bacon Wrapped Pesto Chicken
by Miss Crumbs A Lot

Recipe
Ingredients
6 Pieces of Chicken Thighs (skinned and deboned)
12 Slices of Bacon
6 tbsp Pesto Sauce
6 Slices of Mozzarella Cheese
Salt & Pepper

Cooking Method
1. Preheat oven at Convection/Roast function at 375 degrees F.
2. Season chicken pieces with salt and pepper. Spoon 1 tbsp of pesto sauce in each chicken thigh piece and place mozzarella cheese slice in the middle. Roll the chicken thigh up and wrap with 2 slices of bacon per chicken thigh.
3. Place on a baking tray and roast for 40 minutes. You may broil the chicken for 3-5 minutes to brown the bacon, if required.

Makes 4 servings

I cannot believe we have 2 more weeks of school and the summer holidays are upon us already. In the last month, we have just been busy with life. We can all relate to a busy life. The good news is, this busyness is a good kind of busyness, a choice. I got to volunteer as a chaperone at my kids' school field trips and spend a really fun day with them individually. We also kick-started our new home building process (we are so excited), and along with our usual after-school activities, we are also preparing for Bella's first upcoming piano recital. These are some fun times so I reckon I should say we are attempting to live a full life. And not forgetting Kian taking over for 4 days while I went on a girls' trip to Nashville for some girlie fun.

It is possible to live a well paced & present life and we should allow ourselves to slow down and live a full life. That is why I love quick and easy recipes for dinners that are still delicious. And might I add that there is literally no clean up? So, instead of slogging in the kitchen to make a meal and cleaning up after the meal, I am able to be present at the dinner table with my family and not have to rush through the meal.

Take this Broiled Pineapple Salmon recipe for example. The flavors are so vibrant and palatable with just a handful of ingredients and preparing it is such a breeze. I definitely got the thumbs up from the family and had made this recipe multiple times already. I definitely recommend you bookmark this recipe.

Broiled Pineapple Salmon
by Miss Crumbs A Lot, adapted from Delish

Recipe
Ingredients
8 slices of Fresh Pineapple
1 Salmon Filet (about 1-1.5 lbs & I used Sockeye)
Salt & Pepper
3 tbsp Butter (melted)
3 tbsp Sweet Chilli Sauce (I used Lee Kum Kee)
2 tbsp Cilantro (chopped)
3 cloves Garlic (chopped)
2 tsp Ginger (grated)
2 tsp Sesame Oil
1/2 tsp Crushed Red Pepper Flakes
Sesame Seeds
Green Onions (thinly sliced)
Cooking spray

Cooking Method
1. Preheat oven to 350 degrees F. Line a baking tray with foil and ​coat with cooking spray.
2. Place pineapple slices in an even layer in the middle of the tray and bake for 20 minutes in the middle rack.
3. Season the salmon filet with salt and pepper and place it on top of the pineapple slices.
4. In a small bowl, mix the melted butter, sweet chili sauce, chopped cilantro, garlic, ginger, sesame oil and crushed red pepper flakes. Brush it evenly all over the salmon.
5. Broil on high on the second highest rack for 6 to 8 minutes, depending on the size of your fish and doneness preference. This should charr the pineapples and fish slightly and keep the middle of the filet medium rare and pink.
6. Garnish with sesame seeds and green onion and serve over rice, if desired.

Makes 4 servings

The last couple of weeks had been rough on our family. Seasonal allergies were on an all time high in Houston for us, and everyone in our household has been dealing with some really bad allergy symptoms. From extremely congested noses to itchy and watery eyes that later developed to fevers and asthmatic symptoms. It has gotten so bad for us that both Bella and Jamie had to stay home from school for a few days.

While caring for sick children at home, I found that this Smoked Salmon Quinoa Bowl recipe, that I actually make all year long, came in really handy. A fresh and easy salad that can be enjoyed as a meal or as a side. Deliciously simple, packed with flavor and lots of fresh vegetables, this is the perfect easy lunch or dinner.

Smoked Salmon Quinoa Bowl
by Miss Crumbs A lot

Recipe
Ingredients
1 Cup  Dry Quinoa
1 Cucumber (peeled, cored and diced)
1 Avocado (peeled and diced)
1 Red Bell Pepper (diced)
15 Cherry Tomatoes (halved)
3 tbsp Shallots (finely diced)
1 15.5 oz Canned Black Beans (rinsed and drained)
2 tbsp Olive Oil
Juice of 2 Limes
1 1/2 tsp Dill Weed
Salt & Pepper
Smoked Salmon (or any other protein of choice)

Cooking Method
1. Run cold water over 1 cup of dry quinoa in a fine-meshed strainer.
2. In a 1 1/2 qt pot, add in 1 cup of rinsed quinoa and 2 cups of water. Bring to a boil.
3. Once boiling, reduce heat to a simmer and cover. Simmer for 15 to 20 min or until all water is absorbed.
4. Fluff gently with a fork and allow it to cool slightly.
5. Gently toss the cooked quinoa with diced cucumber, avocado, red bell pepper, cherry tomatoes, shallots, black beans, olive oil, juice of 2 limes, dill weed and season to taste with salt and pepper.
6. Top with smoked salmon or any other protein of choice and serve.

Makes 4 to 6 servings

One of Bella's & Jamie's favorite week night dinner is Spaghetti Bolognese and because it is such a quick & easy recipe, I make this dish as often as every other week. However, trying to stay on a low carb diet with a pasta meal makes it rather difficult to adhere to it. And we were starting to get tired of zucchini noodles or "Zoodles". So, I decided to try spaghetti squash instead.

I roasted the spaghetti squash and paired it with my usual bolognese sauce. It was delicious! The stringy squash resembled regular spaghetti and has a slight sweet flavor to it. Both Bella and Jamie loved it and have since requested that I make the squash as a pasta alternative for them too. 

Spaghetti Squash Bolognese
by Miss Crumbs A Lot

Recipe
Ingredients
1 Medium Spaghetti Squash
1 lb Minced Beef (20% fat, 80% lean)
3 Carrots
3 stalks of Celery
1/2 Large Onion
5 cloves Garlic
1 28 oz Can Tomato Sauce
1/4 cup White Wine or White Wine Vinegar
Salt & Pepper
3 tbsp Olive Oil
Parmesan Cheese

Cooking Method
1. Preheat the oven to 400 degrees F.
2. Cut the spaghetti squash into half, remove the seeds and rub 1 tbsp of olive oil and a little salt on the inside.
3. Place the squash cut side down onto a baking tray, add a little water in the tray and bake for 40 to 60 minutes (depending on the size of the squash and if you prefer it more al dente or softer).
4. In a food processor, mince the carrots, celery, onion and garlic (separately)
5. Heat 2 tbsp of olive oil in a pot and stir fry the minced onion and garlic until fragrant.
6. Add minced carrots and celery and continue stir frying for a few minutes, until the vegetables are soft.
7. Add white wine into the vegetables and mix well.
8. Add the minced beef and stir fry until meat is cooked, breaking up the minced meat.
9. Season with salt and pepper. Allow it to simmer for 20 min.
10. When the squash is done and cooled slightly, use a fork to fluff the squash to make the insides resemble spaghetti. Serve with bolognese sauce and parmesan cheese, if desired.

Makes 4 servings