Easy Cranberry Cookies

If you ever have leftover pancake mix sitting in the pantry, here’s a simple, surprisingly delicious way to use it. These cranberry cookies come out crispy at the edges, chewy in the center, and full of texture thanks to the sunflower seeds. With just a few ingredients, you’ll have a batch of cookies ready in minutes.

Ingredients

• 1 cup pancake mix

• 1/4 cup coconut oil or vegetable oil

• 1/2 cup sugar

• 1 egg

• 1/2 cup dried cranberries

• 1/4 cup sunflower seeds

Directions

1. Preheat your oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a mixing bowl, whisk together the egg, sugar, and oil until smooth.

4. Add the pancake mix and stir until well combined.

5. Fold in the dried cranberries and sunflower seeds.

6. Use a small ice cream scoop (or a spoon) to portion the dough onto the baking sheet, leaving space between each cookie.

7. Bake for about 15 minutes, or until the cookies are lightly golden around the edges.

Let the cookies cool slightly—they’re delicious warm and stay chewy as they cool. Enjoy!

The Last Postcards of Zen Master Tanzan

On the final day of his life, Zen Master Tanzan sat down and wrote sixty postcards.

When he finished, he handed them to his attendant and said:

“Please send these out.”

Then he quietly passed away in peace.

On each postcard, he had written only a few simple lines:

“I am about to leave this world.

This is my final notice.

— Tanzan, July 27, 1892.”

For the Zen master, death was not an ending, but a door opening into the boundless flow of life.

He departed as one sending a farewell —gentle, untroubled, without attachment or fear.

In those postcards, there was no sorrow, only the light of understanding and serene freedom.

 

Every day around us are small reminders of impermanence —a loved one’s passing, a withered flower,

The rain just ceased, or a single breath fading softly within our chest.

Yet most of us forget, living as though we will be here forever.

 

If we truly contemplate death, not with fear, but with insight,

We come to see that every remaining moment is a miracle.

When we realize how fragile life is, we love more tenderly,

Forgive more easily and live more fully with what is here and now.

 

Each day, let us reflect on impermanence.

Each morning, upon waking, ask yourself:

“If today were the last day of my life, how would I live?”

There is no need for anything grand —just return to the present moment:

listen to the birds sing, feel the freshness of the air,

smile at the person beside you and do each small task with a wholehearted mind.

 

When you drink a sip of water, remember that this body too will dissolve, just like that drop of water.

When you see a falling leaf, smile —for it does not fall to disappear, but to return to the earth,

continuing life in another form.

Impermanence takes nothing away from us; it only reminds us not to cling too tightly, and to live deeply each moment we are given.

 

Like Zen Master Tanzan,

when we truly understand impermanence, death no longer frightens us —

because we have already lived each moment completely alive.

Roasted Chicken Quiche

 

Quiche is one of the most versatile dishes you can make—simple, budget-friendly, and perfect for gatherings. You can customize the filling with whatever you have on hand, such as roasted chicken, ham, turkey, cheese, or even plant-based options like tofu, beans, and spinach. This recipe showcases leftover roasted chicken, transforming it into a comforting and crowd-pleasing dish.

Ingredients

• 1 store-bought pie crust (or homemade, if preferred)
• 3 large eggs
• 2 cups cooked roasted chicken, chopped
• ½ cup heavy cream (or milk for a lighter version)
• ½ cup sour cream
• 1½ cups shredded cheese (cheddar, mozzarella, or a blend)
• ¼ cup sliced olives
• 1 cup diced white onion
• ¼ cup frozen peas
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• Seasonings: salt, black pepper, 1 tsp mustard, a dash of hot sauce (optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. Prepare the filling base:
   • Heat olive oil in a medium saucepan over medium heat.
   • Add diced onion and sauté until softened, about 5 minutes.
   • Sprinkle in the flour, stirring well, and cook for 2–3 minutes to remove the raw taste.
   • Slowly whisk in the cream or milk, cooking until the mixture thickens.
3. Combine wet ingredients:
   • Remove the pan from the heat. Stir in sour cream, mustard, and hot sauce (if using).
   • Beat in the eggs until smooth and well combined.
   • Fold in the peas.
4. Assemble the quiche:
   • Place the pie crust in a 9-inch pie dish.
   • Spread the chopped chicken, olives, and shredded cheese evenly over the crust.
   • Pour the egg mixture on top, ensuring it covers the filling.
5. Bake:
   • Transfer the quiche to the oven and bake for 40–50 minutes, or until it is puffed, golden, and set in the center.
   • Allow to cool slightly before slicing.

🌟 Tips & Variations

• Cheese lovers: Try Gruyère or Swiss for a classic quiche flavor.
• Veggie boost: Add spinach, mushrooms, or bell peppers for an extra boost of color and nutrition.
• Make ahead: Quiche can be baked a day in advance and reheated gently before serving.
• Vegan option: Replace eggs with a tofu blend, use plant-based cream, and swap cheese for dairy-free alternatives.

Creamy Garlic Mushroom Sauce

 

There’s something timeless about the aroma of garlic and mushrooms sizzling together in butter. This creamy garlic mushroom sauce is a comforting classic—rich, velvety, and infused with herbs that bring depth and freshness. Whether spooned over pasta, draped across baked fish, or served alongside tender cuts of meat, it transforms simple dishes into something indulgent and memorable. Perfect for cozy dinners or elegant gatherings, this sauce is a versatile staple you’ll want to make again and again.

Ingredients

• 1 shallot, diced
• 4 garlic cloves, minced
• 300 g button mushrooms, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tsp thyme, chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 1 1/2 cups heavy cream
• ¼ cup white wine
• Salt and freshly ground black pepper, to taste

Directions

1. Sauté aromatics: In a medium saucepan, heat the butter and olive oil over medium heat. Add the shallot and garlic, cooking gently for about 1 minute until fragrant.
2. Cook mushrooms: Add the mushrooms and stir well. Cook for 3–4 minutes until softened and lightly golden—season lightly with salt.
3. Deglaze with wine: Pour in the white wine and let it simmer for 5 minutes, allowing the liquid to reduce and the alcohol to evaporate.
4. Add cream and herbs: Stir in the heavy cream, thyme, and half of the parsley. Reduce the heat to low and let the sauce simmer for 12–15 minutes, stirring occasionally, until it has thickened and reduced by nearly half.
5. Finish and serve: Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with the remaining parsley before serving.

✨ Serving suggestions: Toss with fettuccine or penne, spoon over baked salmon, or drizzle atop grilled chicken or steak.

All-Purpose Marinade for Grilled Meat

In the art of cooking — especially when it comes to grilled dishes — a good marinade is the secret that transforms simple meat into something extraordinary.

The right balance of salty, sweet, and aromatic flavors not only enhances the taste but also gives your meat a beautiful color, tender texture, and irresistible aroma.

Whether you’re grilling beef, pork, chicken, or ribs, this all-purpose marinade recipe will help you master every barbecue and impress your family and friends. Just a small adjustment in ingredients or proportions can make it perfectly suited for any type of meat.

Ingredients

1 cup soy sauce

1 cup oyster sauce

½ cup fish sauce

½ cup honey and sugar (combined)

¼ cup corn syrup

¼ cup sesame oil

¼ cup cooking wine

¼ cup ground black pepper

Aromatic spice blend:

Lemongrass, garlic, ginger, and shallots – all finely minced or pureed

Optional:

A splash of fresh coconut water to add fragrance and natural sweetness

Instructions

Prepare the sauce:

Combine all sauce ingredients in a small pot and heat gently until the sugar is fully dissolved.

Taste and adjust seasoning if needed.

Make the spice blend:

In a blender or food processor, puree lemongrass, garlic, ginger, and shallots until smooth.

Marinate the meat:

For every 1 pound (450 g) of meat, use about ¼ cup of the spice mixture and ½ cup of the sauce.

Mix well and let the meat marinate for at least 2 hours, or overnight for best flavor.

Tips

For vegetarian dishes, simply omit the fish sauce.

To add natural sweetness and a hint of fruitiness, blend in ripe pear or apple — but only right before marinating the meat.

Use this marinade as a base and adjust to your taste: more honey for sweetness, more soy sauce for saltiness, or more lemongrass for a refreshing aroma.

Add 5 spice for pork

Chicken Stir-Fried with Onions

 Chicken Stir-Fried with Onions is a simple yet flavorful dish that’s both nutritious and easy to make. You can use either chicken breast for a leaner option or chicken thighs for extra tenderness. This dish is inspired by the classic Chinese-style beef stir-fried with onions, but using chicken makes it lighter and less fatty.

If you prefer a vegetarian version, tofu works perfectly as a substitute—it’s just as delicious and even lower in calories.

Ingredients

Main ingredients

2 chicken breasts (or thighs), cut into bite-sized pieces

1 ½ onions, sliced

3 green onions, cut into 2-inch pieces

1 tsp minced garlic

1 tsp minced ginger

For the chicken marinade

1 tsp soy sauce

1 tsp oyster sauce

¼ tsp ground black pepper

1 tsp vinegar

1 tbsp cornstarch

For the sauce

¼ cup soy sauce

1 tbsp cooking wine

½ tsp chili powder

½ tbsp sugar

1 tsp Korean chili paste (or pho chili sauce)

1 tbsp mirin

1 tsp seasoning powder

½ cup water

1 tsp cornstarch

Instructions

Prepare the ingredients:

Wash and cut the chicken into bite-sized pieces. Slice the onions and cut the green onions into short sections.

Marinate the chicken:

In a bowl, mix the chicken with all the marinade ingredients. Let it sit for about 1 hour to absorb the flavors.

Make the sauce:

In a small bowl, combine all the sauce ingredients and stir well until the cornstarch dissolves. Set aside.

Stir-fry the chicken:

Heat some cooking oil in a pan or wok over medium-high heat. Add the garlic and ginger and sauté until fragrant.

Add the chicken and stir-fry until nearly cooked through.

Add the vegetables and sauce:

Add the onions to the pan and pour in the prepared sauce. Stir-fry until the onions are slightly softened and the sauce thickens.

Finish and serve:

Add the green onions, stir for about 1–2 minutes, then turn off the heat.

Serve immediately with hot steamed rice.

Tip:

For a lighter version, replace chicken with firm tofu and skip the cooking wine. This variation is great for vegetarians or anyone looking to reduce fat intake without sacrificing flavor.

Bulgogi Tofu (Korean-Style Tofu Stir-Fry)

 Bulgogi is one of Korea’s most beloved dishes, traditionally made with thinly sliced marinated beef. This vegetarian version replaces the meat with soft tofu — turning the dish into a light, nutritious, and satisfying meal that still carries the signature sweet-salty flavor of classic bulgogi.

The key to this recipe is the Bulgogi sauce. To save time, you can use store-bought sauce available at most Korean or Asian grocery stores. This version is semi-homemade — simple, quick, and full of flavor. (If you’re not vegetarian, you can also substitute chicken for tofu.)

Ingredients

8 oz (about 225 g) soft tofu

½ white onion, thinly sliced

1 clove garlic, minced

1 small piece ginger, minced

¼ cup bulgogi sauce (store-bought)

1 tsp oyster sauce (use vegetarian oyster sauce if preferred)

1 tsp sesame oil

1 tsp soy sauce (plus more to taste)

A pinch of sugar (optional, to balance the flavor)

Salt and black pepper, to taste

2 tbsp cornstarch (for coating)

2 tbsp cooking oil (for frying)

1 green onion, finely chopped

1 tsp roasted sesame seeds

Instructions

Prepare the tofu:

Cut the tofu into bite-sized cubes. Gently season with a little salt, pepper, and soy sauce. Let marinate for about 20 minutes, then lightly coat each piece with cornstarch.

Make the sauce:

In a small bowl, combine bulgogi sauce, oyster sauce, sesame oil, soy sauce, and a pinch of sugar. Adjust to your preferred taste.

Fry the tofu:

Heat 2 tablespoons of cooking oil in a nonstick pan over medium heat. Add the tofu and fry until golden and crisp on all sides. Remove and set aside.

Stir-fry:

In the same pan, add garlic, ginger, and sliced onion. Sauté for about 1 minute until fragrant. Add the prepared sauce and return the tofu to the pan. Stir gently to coat evenly and simmer for 2–3 minutes until the sauce thickens slightly.

Finish and serve:

Sprinkle with chopped green onion and roasted sesame seeds. Serve hot with steamed rice or as part of a Korean-inspired meal.

 Tip:

For extra depth, add a few slices of fresh chili or a splash of rice vinegar for a bright kick. This dish pairs wonderfully with kimchi or simple sautéed vegetables.

You can also use mushroom vegan sauce instead of oyster sauce