Quarantine Cooks with Pepper: June Edition

Wow. Who would’ve thought we’d get to June? Welcome to almost half of the year. If by now you haven’t cooked something on your own yet, tell us what you’ve been doing instead—we actually want to know. As for us,  we’ve been busy in the kitchen making recipes for you!

10-Minute Fish Cakes

Fish cakes in 10 minutes? We’re not joking. Time it.

Serves: 3-4 people | Time: 10 mins


  • 1 lb. Century Tuna
  • 3/4 cup crushed Sky Flakes
  • 2 eggs
  • 1/4 cup green onions, thinly sliced
  • 1 tbsp. lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp paprika
  • Salt, to taste
  • Pepper, to taste
  • Cooking oil


  1. Add all ingredients to a large mixing bowl.
  2. Using a fork or wooden spatula, combine the ingredients, making sure you break apart the fish
  3. Portion the fish cakes into patties
  4. Heat cooking oil in a large skillet, over medium-high heat. Fry fish cakes for about 3 minutes on each side, or until golden brown.
  5. Remove from the skillet and drain on a plate with paper towels, to remove excess oil.

Peanut Butter Banana Protein “Ice Cream”

This one’s for all of you with the same banana whey protein powder at home. Here’s a way to change up the way you enjoy your daily dose!

Serves: 2-4 people | Time: 10 mins + overnight


  • 12 oz milk (1.5 cups)
  • 2 oz Nutty Banana whey protein (2 scoops)
  • 1-2 bananas
  • 2 tbsp. peanut butter
  • 40g chia seeds


  1. In a blender, blend together milk, whey protein, banana, peanut butter, and half of the chia seeds.
  2. Transfer to a container and stir in the rest of the chia seeds.
  3. Leave in the freezer overnight.
  4. Scoop out into a bowl and enjoy.

Microwave Mexican Spinach Salsa

Of course you can keep it basic by eating this salsa with a bag of corn chips. But you can also drizzle it on toast, veg, meat; it works with everything!

Serves: 1-2 people, makes about 1-1.5 cups | Time: 10 mins


  • 1 tbsp neutral oil
  • 4 garlic cloves, minced
  • 2 green chilis, finely chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup tomatoes, finely chopped (without seeds)
  • 1/4 tsp chili powder
  • 1/2 tbsp cumin
  • 1/8 tsp turmeric
  • 2 cups spinach
  • 1 tbsp cream
  • 1/2 cup mozzarella, cut into cubes
  • Salt, to taste


  1. Add spinach in a microwave-safe bowl, and microwave on high for 2 minutes.
  2. Blend spinach into a puree. Drain excess water.
  3. Add the blended spinach and the rest of the ingredients into another microwave-safe bowl and mix well. Microwave for 3 minutes on high.
  4. Serve with corn chips of your choice.

Sweet Potato and Longganisa Toast

This loaded toast recipe will probably keep you going until merienda.

Serves: 2 people | Time: 30 mins


  • 1/2 cup of sweet potatoes
  • 2 longganisa, chopped
  • 1 small avocado, thinly sliced
  • 2 wheat bread, toasted
  • 1/2 onion, thinly sliced
  • 2 tomatoes, diced
  • 2 egg
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper, to taste
  • Chili flakes


  1. Pan fry sweet potatoes over medium-high heat until golden brown then set aside.
  2. Sauté onion and tomatoes then add garlic powder, cumin, salt and pepper.
  3. Add fried sweet potatoes and mix until evenly coated then set aside.
  4. Wipe pan then add oil. On medium-high cook the longganisa until crispy, then set aside.
  5. On the same pan, fry an egg then set aside.
  6. To assemble, put sliced avocados over toasted bread and add sautéed sweet potatoes.
  7. Sprinkle a generous amount of longganisa.
  8. Top with fried egg.
  9. Drizzle with olive oil and finish with chili flakes.

Faux Cinnamon Toast Crunch

Ten minutes and four ingredients are all you need to make this from-scratch version of a sugary cereal.

Serves: 2-3 people | Time: 10 mins


  • 1/4 cup butter, softened
  • 2 tbsp honey
  • 1/4 tsp cinnamon
  • 2 pcs white bread


  1. Combine butter, honey, and cinnamon in a bowl.
  2. Spread onto bread, and toast until browned and slightly crunchy (but not burnt, about 5-7 mins).
  3. Set aside until cool enough to handle.
  4. Cut into 1-inch pieces, and serve.

Pasta Faux-gioli

Check your collection of canned goods. You just might have everything needed to make this all-canned version of pasta “faux-gioli.”

Serves: 2 people | Time: 10 mins


  • 1 can chicken noodle soup
  • 1 can white beans, drained
  • 1 can stewed tomatoes, drained
  • Salt and pepper, to taste
  • Italian seasoning, to taste


  1. Empty all cans into a small pot on medium heat.
  2. Stir soup, and adjust seasoning if needed.
  3. Heat until the beans are cooked through.
  4. Serve warm.

Lazy Kimchi Rice Bowl

The great thing about rice bowls is that they don’t really have to be a whole thing. Take this kimchi one, for example.

Serves: 1 person | Time: 10 mins


  • 1 cup rice
  • 1/3 cup grated cheese
  • 1/2 cup kimchi
  • 2 eggs
  • Black Sesame, to top


  1. Put 1 cup of rice in a microwave-safe bowl and sprinkle all the cheese on top.
  2. Leave this in the microwave for 1-2 minutes or until the cheese melts.
  3. Crack the two eggs in a bowl then place in a hot pan. Leave the lid on and cook for 2 to 2.5 minutes or however you like your sunny side up eggs.
  4. Get the bowl of cheese and rice from the microwave and layer it with your kimchi, completely covering the cheese rice under.
  5. Place your egg on top of the kimchi then sprinkle some black sesame for garnish.

Creamy Kimchi Noodles

Sorry, Gordon Ramsay. You can’t make these noodles without chef mic(rowave).

Serves: 1-2 people | Time: 10 mins


  • 1 pack instant noodles
  • Water, for cooking
  • 1/2 cup milk
  • 1 clove garlic, minced
  • 1/2 sliced onion
  • 1 tsp gochujang
  • 1 tsp sugar
  • Kimchi, chopped
  • Meat of choice (leftovers/canned goods)
  • Salt and pepper, to taste
  • Sesame seeds (optional)
  • Seaweed strips (optional)


  1. Place instant noodles in a microwave safe container and pour just enough water to cover it.
  2. Cook noodles by microwaving it on high, stirring every 30 seconds until cooked.
  3. Discard water, and mix in milk, garlic, onion, gochujang, sugar, kimchi, meat, salt, and pepper.
  4. Microwave for another 30 seconds.
  5. Top with sesame seeds and seaweed strips.

Cookie Dough Bites

These no-cook mini cookie dough balls have no flour nor eggs, so it’s safe to pop ’em in your mouth anytime. Although we recommend getting a pint of ice cream to go with it.

Serves: 4-8 people | Time: 30 mins


  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups crushed graham crackers
  • 1/4 tsp salt
  • 2 tbsp milk
  • 1/2 cup mini chocolate chips


  1. Line two baking sheets with parchment paper. Set aside.
  2. In a stand mixer fitted with the paddle attachment (or a hand mixer), cream butter, sugar, and vanilla until light and fluffy, about 5 minutes.
  3. Mix in crushed graham crackers, salt, and milk until combined.
  4. Fold in mini chocolate chips.
  5. Scoop dough into small balls, about 1/2 tsp in size, and line them on the baking sheets, making sure they don’t touch.
  6. Freeze for 30 mins (no need to cover), then transfer to an airtight container to store. (Keep it in the fridge.)
  7. Serve over dessert, or with milk, and enjoy.



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