Eat your greens, people!
I have found that, although it is difficult to convince myself to eat vegetables, it's worth it. I love vegetables, and I feel good when I eat them. Sometimes, though, I just want a ice cream. Or crackers. Anything that's easy to reach.
I like to make veggie platters, because it puts vegetables within reach. My favorite way to eat vegetables is dipped in hummus, so I keep that in the front of the refrigerator too.
Sometimes I pretend I'm a bunny and vegetables are my favorite food ever. Sometimes I arrange the food to look like faces or other things. It's okay to play with your food every now and then, right?
Thanks for stopping by!
Monday, April 8, 2013
Saturday, April 6, 2013
Feet (in the Kitchen)
Hello!
Almost always after cooking, my feet hurt. I bake and cook and mix up a storm without a problem, but when I finally crawl into bed that night, my feet ache. Sometimes my back aches too. The ache feels a little good, perhaps because I associate it with a long day in the kitchen (which always makes me happy).
This weekend I made cupcakes, and, as I did so, I remembered my aching feet. I decided to pay attention to how I treated them differently while cooking. I discovered two things: one, I rarely, if ever, sit down. I stand while cooking, stirring, mixing, and even while waiting. And two, I lean back onto my heals. The kitchen has tile floors, and this starts too hurt after leaning too long.
I didn't (and don't) plan on changing how much I am on my feet while cooking, but I did try to focus on not leaning back onto my heels. I mentally checked my posture while I was working, and often rocked onto my toes before readjusting my weight so that it was evenly distributed between my forefoot and the back of my feet.
I had fun bouncing around on my tiptoes and trying to stand up straight, and, in the end, my feet didn't hurt at all. Yay!
Lesson learned: check your posture while cooking and don't lean on your heels.
Fellow A to Z'ers (and any other visitors), do you have any kitchen tips? Or favorite recipes? Let me know =)
Almost always after cooking, my feet hurt. I bake and cook and mix up a storm without a problem, but when I finally crawl into bed that night, my feet ache. Sometimes my back aches too. The ache feels a little good, perhaps because I associate it with a long day in the kitchen (which always makes me happy).
This weekend I made cupcakes, and, as I did so, I remembered my aching feet. I decided to pay attention to how I treated them differently while cooking. I discovered two things: one, I rarely, if ever, sit down. I stand while cooking, stirring, mixing, and even while waiting. And two, I lean back onto my heals. The kitchen has tile floors, and this starts too hurt after leaning too long.
I didn't (and don't) plan on changing how much I am on my feet while cooking, but I did try to focus on not leaning back onto my heels. I mentally checked my posture while I was working, and often rocked onto my toes before readjusting my weight so that it was evenly distributed between my forefoot and the back of my feet.
I had fun bouncing around on my tiptoes and trying to stand up straight, and, in the end, my feet didn't hurt at all. Yay!
Lesson learned: check your posture while cooking and don't lean on your heels.
Fellow A to Z'ers (and any other visitors), do you have any kitchen tips? Or favorite recipes? Let me know =)
Elsewhere
Hi Friends
"Elsewhere" is my own term for my NeverNeverLand or Wonderland. I say I've been Elsewhere when I don't want to say where I've been or when I've been in my own little world, dreaming or meditating or feeling inspired.
For about the last week and a half, I have needed a little time Elsewhere. I haven't felt sad, or angry, or nervous, or happy, or anything at all. I don't even feel numb. I just don't know how I feel.
I have been trying to shake the feeling but nothing has helped. Suggestions welcome =).
Sorry I've been updating late. I will get back on track tomorrow.
Thanks for stopping by anyways.
"Elsewhere" is my own term for my NeverNeverLand or Wonderland. I say I've been Elsewhere when I don't want to say where I've been or when I've been in my own little world, dreaming or meditating or feeling inspired.
For about the last week and a half, I have needed a little time Elsewhere. I haven't felt sad, or angry, or nervous, or happy, or anything at all. I don't even feel numb. I just don't know how I feel.
I have been trying to shake the feeling but nothing has helped. Suggestions welcome =).
Sorry I've been updating late. I will get back on track tomorrow.
Thanks for stopping by anyways.
Friday, April 5, 2013
Daffodils
To me, spring starts when the first daffodil pops up. At my house, we have all sorts of kinds. Little, big, few petals, many petals, but it's spring once the first one comes.
Wednesday, April 3, 2013
Cauliflower "Mashed Potatoes"
A while back, I saw a recipe for "mashed potatoes" made from steamed cauliflower, and decided to try it out.
The process is fairly simple. Break up a head of cauliflower and steam it, then throw it in a food processor and blend it until it reaches a consistency similar to mashed potatoes. Add cream, cream cheese, and bacon to add a little flavor, and that's it! I like to save a few pieces of cauliflower to mix in after I blend it, just to give it a texture like mashed potatoes.
It doesn't taste exactly like potatoes, but my bother gobbled it up without any questions (we didn't tell him it was cauliflower; we just said it was prepared differently--in the food processor rather than with a masher--and he didn't suspect a thing!) He gets most of his vegetables from salsa. He's not a veggie person.
I love this dish. I like it even more than real mashed potatoes. It doesn't have the same starchy texture, but it is healthier and tastes delicious.
The process is fairly simple. Break up a head of cauliflower and steam it, then throw it in a food processor and blend it until it reaches a consistency similar to mashed potatoes. Add cream, cream cheese, and bacon to add a little flavor, and that's it! I like to save a few pieces of cauliflower to mix in after I blend it, just to give it a texture like mashed potatoes.
It doesn't taste exactly like potatoes, but my bother gobbled it up without any questions (we didn't tell him it was cauliflower; we just said it was prepared differently--in the food processor rather than with a masher--and he didn't suspect a thing!) He gets most of his vegetables from salsa. He's not a veggie person.
I love this dish. I like it even more than real mashed potatoes. It doesn't have the same starchy texture, but it is healthier and tastes delicious.
Tuesday, April 2, 2013
Bubbles
Today is a two-for-one! Two posts for one letter--one Nibbles post and one Notes post.
I have a theory. A theory about why bubbles are relaxing.
Imagine blowing a soap bubble. You hold your little bubble wand and dip it in the soapy solution. Then you pull it out and take a deep breath. You slowly bring the wand in front of your lips, concentrating on the little net of soapy solution it holds to make sure it doesn't pop or drip. Maybe you even hold your breath as you do this. Then you slowly and carefully breathe out a steady stream of air, while watching the little soap bubble intently as it forms, balancing your breath to make sure the bubble doesn't burst from too much air or shrink away from too little air.
Slow down... breathe deep... breath slow... and concentrate on the here and now. Isn't that what we are told to do to relax?
Furthermore, if you are successful, the bubble wand will often release a stream of little globes that dance through the air. They drift and float until they seem to cross into another world, leaving behind only a puff of soapy droplets.
You may admire their dance, but if you try to hold one, it will shatter and slip away, like the others, into an invisible world.
It's like magic.
The only way to touch a bubble is to submerge your hand in the soapy solution before reaching out for it.
You can buy three bottles of bubble solution with wands for a dollar, which, in my opinion, is a dollar well spent.
I have a theory. A theory about why bubbles are relaxing.
Slow down... breathe deep... breath slow... and concentrate on the here and now. Isn't that what we are told to do to relax?
Furthermore, if you are successful, the bubble wand will often release a stream of little globes that dance through the air. They drift and float until they seem to cross into another world, leaving behind only a puff of soapy droplets.
You may admire their dance, but if you try to hold one, it will shatter and slip away, like the others, into an invisible world.
It's like magic.
The only way to touch a bubble is to submerge your hand in the soapy solution before reaching out for it.
You can buy three bottles of bubble solution with wands for a dollar, which, in my opinion, is a dollar well spent.
Boiled Eggs
Hard boiled eggs, that is. If you want poached eggs, look for those posts in the beginning of this blog.
Hard boiled eggs are fairly simple, but it is best to have a method. The one I follow goes like this:
1. Set eggs in the pot, covering the bottom but only making one layer
2. Fill the pot (with cold water!) until there is about an inch of water above the eggs (using warm water can cause the shells to stick to the egg white)
3. Turn the stove on high, and bring the water to a boil (a little more than a simmer, a little less than a rolling boil)
4. Once the water is boiling, turn off the stove, cover the pot, and set a timer for 11-13 minutes (depending on how well done you like your eggs and how many eggs you are boiling)
5. After the 11-13 minutes, carefully pour out the hot water and fill the pan with cold water to stop the eggs from cooking any more.
6. Let cool, keep in the refrigerator, and enjoy!
*An extra tip: If you are having trouble peeling the shells off the hard boiled eggs, try waiting and using older eggs--they tend to peel easier.*
*Oh, and if you are needing a little spring fun, dye your eggs.*
Hard boiled eggs are fairly simple, but it is best to have a method. The one I follow goes like this:
1. Set eggs in the pot, covering the bottom but only making one layer
2. Fill the pot (with cold water!) until there is about an inch of water above the eggs (using warm water can cause the shells to stick to the egg white)
3. Turn the stove on high, and bring the water to a boil (a little more than a simmer, a little less than a rolling boil)
4. Once the water is boiling, turn off the stove, cover the pot, and set a timer for 11-13 minutes (depending on how well done you like your eggs and how many eggs you are boiling)
5. After the 11-13 minutes, carefully pour out the hot water and fill the pan with cold water to stop the eggs from cooking any more.
6. Let cool, keep in the refrigerator, and enjoy!
*An extra tip: If you are having trouble peeling the shells off the hard boiled eggs, try waiting and using older eggs--they tend to peel easier.*
*Oh, and if you are needing a little spring fun, dye your eggs.*
Monday, April 1, 2013
April Fools' Day!
A is for April, and April is so full of itself that it has to make a grand entrance. I love kind surprises, but pranks have always seemed too mean spirited for me to truly enjoy them. Here are two [Marielle approved] pranks for your April Fools' Day:
This cake, artfully decorated to look like asparagus (it's really fondant, ladies and gentlemen):
This cake, artfully decorated to look like asparagus (it's really fondant, ladies and gentlemen):
And this hilarious eye-bombing in the refrigerator (you're not really going to eat while the rest of the food watches you, right?):
If you are new to my blog, first of all, welcome!
Second, please, leave a comment, say hi, let me know you were here. It helps with my school assignment, and I love hearing from my readers. If you have a blog, I'll leave you a comment too.
Also, check out the rest of my posts--most of my posts involve recipes, though I am starting to branch out from there.
(both photos discovered via Pinterest)
Sunday, March 31, 2013
Easter Nests
For Easter, I made little chocolate candy nests. I saw the idea on the internet a few years back, but never got around to trying it.
Just melt chocolate in a double boiler (bowl in a pot of hot water, if you don't have a fancy one), and stir in broken pretzels and peanuts. When everything is stirred together, shape the mix into nests on parchment paper. Add little candy eggs, and voila!
Just melt chocolate in a double boiler (bowl in a pot of hot water, if you don't have a fancy one), and stir in broken pretzels and peanuts. When everything is stirred together, shape the mix into nests on parchment paper. Add little candy eggs, and voila!
Wednesday, March 27, 2013
Chicken Vegetable Soup
This is a recipe for Chicken Vegetable Soup that I got from my grandmother. I have no idea if she invented it herself or if it is an adaptation of a recipe that she found on the internet (yes, my grandmother gets on the internet).
Whole chicken or a few chicken legs or a few chicken breasts (This times I used 2- 1lb chicken breasts)
2 cans of chicken broth
3-4 ribs of celery
3-4 large carrots
1 medium onion
2 garlic cloves
1 can dices tomatoes
1/2 cup frozen peas
3/4 cup cooked quinoa
Any other vegetables you have around and want to add
Boil chicken in large pot until cooked. (note: if using chicken breast instead of whole chicken, chicken broth can be used in place of water). Remove from water and chop into small pieces. Reserve water (now broth) and add canned broth.
Add chopped celery, carrots, onions, garlic cloves to boiling water and canned chicken broth. Add salt, pepper and garlic or herbs (to taste) to the boiling water.
Boil until vegetables are cooked. Add frozen peas and cooked quinoa 15 minutes before serving.
Serve hot.
Whole chicken or a few chicken legs or a few chicken breasts (This times I used 2- 1lb chicken breasts)
2 cans of chicken broth
3-4 ribs of celery
3-4 large carrots
1 medium onion
2 garlic cloves
1 can dices tomatoes
1/2 cup frozen peas
3/4 cup cooked quinoa
Any other vegetables you have around and want to add
Boil chicken in large pot until cooked. (note: if using chicken breast instead of whole chicken, chicken broth can be used in place of water). Remove from water and chop into small pieces. Reserve water (now broth) and add canned broth.
Add chopped celery, carrots, onions, garlic cloves to boiling water and canned chicken broth. Add salt, pepper and garlic or herbs (to taste) to the boiling water.
Boil until vegetables are cooked. Add frozen peas and cooked quinoa 15 minutes before serving.
Serve hot.
Saturday, March 23, 2013
Sugarless Granola
I have experimented with many, many recipes for granola, trying to find one that didn't use cane sugar but still stuck together alright. I tried different amounts of nuts and seeds, different spices, different sweeteners, and different amounts of oil, and, overall, this is my favorite recipe:
Sugarless Granola
Mix in bowl:
5 cups of oatmeal
2 cups of chopped almonds
1/4 cup sesame seeds
1/3 cups pumpkin seeds
1/2 raw wheat germ
2 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
Add:
1/4 cup oil
1/4 cup honey
1/2 fruit juice
Cook at 300 for 45 minutes (stir occasionally).
While that cooks, microwave and soak 1/3 cup craisins in 1/2 cup fruit juice.
Add craisins to oatmeal mixture and cook until it looks done--about 30 minutes more.
Enjoy plain, in yogurt, or with milk.
Sugarless Granola
Mix in bowl:
5 cups of oatmeal
2 cups of chopped almonds
1/4 cup sesame seeds
1/3 cups pumpkin seeds
1/2 raw wheat germ
2 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
Add:
1/4 cup oil
1/4 cup honey
1/2 fruit juice
Cook at 300 for 45 minutes (stir occasionally).
While that cooks, microwave and soak 1/3 cup craisins in 1/2 cup fruit juice.
Add craisins to oatmeal mixture and cook until it looks done--about 30 minutes more.
Enjoy plain, in yogurt, or with milk.
Tuesday, March 19, 2013
Creole Jambalaya
This recipe is from my cousins' grandma (who is not related to me) who lives in New Orleans. My aunt believes that the Chachere and mace seasoning are necessary.
According to Wikipedia, creole jambalaya originates from New Orleans. It was an attempt by the Spanish to make paella where saffron was not readily available. Tomatoes became the substitute for saffron. Eventually, French influence changed this into a unique dish. Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.
Jambalaya
½ cup oil
1 chopped onio 1 chopped red bell pepper
3 crushed chopped garlic cloves
1 cup long grain white rice
1 cup cooked chicken meat (1lb raw)
2 chopped smoked sausages (10 to 14oz)
14oz can diced tomatoes
Tony Chachere Creole seasoning
¼ teaspoon mace
Saute onions, bell pepper and garlic in oil in a cast iron dutch oven over medium heat until onion is translucent. Add rice and cook stirring until rice is coated and a bit translucent. Add chopped meats and stir for another minute or two. Add canned tomatoes and a little less than one can of water. Season with Tony's Chachere and mace. If needed add a little Frank's Red Hot Sauce. Cover and cook for about 20 minutes until rice is cooked through. Don't stir until cooked.
According to Wikipedia, creole jambalaya originates from New Orleans. It was an attempt by the Spanish to make paella where saffron was not readily available. Tomatoes became the substitute for saffron. Eventually, French influence changed this into a unique dish. Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.
Jambalaya
½ cup oil
1 chopped onio 1 chopped red bell pepper
3 crushed chopped garlic cloves
1 cup long grain white rice
1 cup cooked chicken meat (1lb raw)
2 chopped smoked sausages (10 to 14oz)
14oz can diced tomatoes
Tony Chachere Creole seasoning
¼ teaspoon mace
Saute onions, bell pepper and garlic in oil in a cast iron dutch oven over medium heat until onion is translucent. Add rice and cook stirring until rice is coated and a bit translucent. Add chopped meats and stir for another minute or two. Add canned tomatoes and a little less than one can of water. Season with Tony's Chachere and mace. If needed add a little Frank's Red Hot Sauce. Cover and cook for about 20 minutes until rice is cooked through. Don't stir until cooked.
Friday, March 15, 2013
I Scream, You Scream, We All Scream For...
Ice cream!
As the days hint at warming up, I start craving warm-weather foods, like rich, creamy, melt-on-your-tongue homemade ice cream. This is the recipe my family follows:
Vanilla Ice Cream
4 cups of 1/2 and 1/2
2 cups whipping cream
2 tablespoons vanilla
1 teaspoon salt
1/2 cup sugar
Just combine everything in an ice cream maker, surround the inner bowl with ice and rock salt, and turn it on for a few hours. If it's a hand-mixer maker, crank the lever 'til you feel like your arm might fall off, and trade turns with whoever is willing. The recipe makes about a 1/2 gallon of ice cream.
Making homemade ice cream brings back memories of playing at my best friend's house when I was in elementary school. Just when we started to get bored, her dad brought out a hand cranked ice cream mixer, and my friend and I traded off turning it until our arms were sore and her dad took over the job. That ice cream was the best I'd ever tasted, though that was probably because we had worked hard for it.
As the days hint at warming up, I start craving warm-weather foods, like rich, creamy, melt-on-your-tongue homemade ice cream. This is the recipe my family follows:
Vanilla Ice Cream
4 cups of 1/2 and 1/2
2 cups whipping cream
2 tablespoons vanilla
1 teaspoon salt
1/2 cup sugar
Just combine everything in an ice cream maker, surround the inner bowl with ice and rock salt, and turn it on for a few hours. If it's a hand-mixer maker, crank the lever 'til you feel like your arm might fall off, and trade turns with whoever is willing. The recipe makes about a 1/2 gallon of ice cream.
Making homemade ice cream brings back memories of playing at my best friend's house when I was in elementary school. Just when we started to get bored, her dad brought out a hand cranked ice cream mixer, and my friend and I traded off turning it until our arms were sore and her dad took over the job. That ice cream was the best I'd ever tasted, though that was probably because we had worked hard for it.
Wednesday, March 13, 2013
Pumpkin Soup
I didn't follow a recipe for this one. I just made it up as I went along, tasting it every now and then and guessing what it needed.
1.5 cans pumpkin (total of 45oz of pumpkin)
2 cups water
1 can chicken broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon seasoning salt
1/4 cup cream
1/4 cup milk
2 tablespoons butter
I boiled together the water, pumpkin, and chicken broth, then added the spices, cream, milk, and butter bit by bit as I tasted it. I thought it was great in the end.
1.5 cans pumpkin (total of 45oz of pumpkin)
2 cups water
1 can chicken broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon seasoning salt
1/4 cup cream
1/4 cup milk
2 tablespoons butter
I boiled together the water, pumpkin, and chicken broth, then added the spices, cream, milk, and butter bit by bit as I tasted it. I thought it was great in the end.
Tuesday, March 12, 2013
Parmesan Chicken
I made Parmesan Chicken today. It is very simple: boil the chicken in a pan in the oven, put the chicken on a cookie sheet, top with mayo and spices and Parmesan, and cook again until the Parmesan melts. It's not very pretty (melted cheese never really is), but it tastes good! Everyone in my family likes it, and it's hard to find a dish that everyone likes. The recipe:
5 chicken breasts
2/3 cup water
1/3 white wine
Place approximately 5 boneless skinless chicken breast in Pyrex dish. Poach in 2/3 cup water, 1/3 cup white wine at 350 degrees for 15 minutes. Place on cookie sheet.
Mix: 1 cup mayonnaise
1 Tablespoon of Dijon mustard
Spread generously over top of chicken breast. Sprinkle with Parmesan.
Broil on high racks for 5 or so minutes.
Serve hot.
5 chicken breasts
2/3 cup water
1/3 white wine
Place approximately 5 boneless skinless chicken breast in Pyrex dish. Poach in 2/3 cup water, 1/3 cup white wine at 350 degrees for 15 minutes. Place on cookie sheet.
Mix: 1 cup mayonnaise
1 Tablespoon of Dijon mustard
Spread generously over top of chicken breast. Sprinkle with Parmesan.
Broil on high racks for 5 or so minutes.
Serve hot.
Sunday, March 10, 2013
Cake Pops
Cake pops have been around for a while, but went mostly undetected until Bakerella popularized them. Cake pops are a simple idea: take sugar and flour and a few other ingredients, and keep adding sugar until you have something cute and sweet. Simple step by step:
If you like baking, this project is definitely worth trying! If you don't enjoy baking, you might want to get a baking friend to join you, as it can be difficult to shape the cake pops so that they look good and stay on the stick. If you want to add extra shapes, like ears, pinch the cake ball before you set it in the refrigerator. If you want more tips and instructions, I highly recommend Bakerella's book, Cake Pops.
- Bake a cake
- Let it cool
- Crumble it into a huge bowl (you'll need space)
- Mix up your favorite frosting
- Mix the crumbled cake and frosting together
- Roll mixture into 1 inch balls
- Pop in the refrigerator
- Melt candy melts (microwave or stove top, and stir frequently)
- When cake balls are cool, pull out of the refrigerator
- Poke a skewer into each cake ball
- Gently submerge cake ball in melted candy melts.
- Pull out, stand upright (putting the skewers in Styrofoam works well)
- When candy melts have hardened, decorate with extra candies (attach with frosting) or draw on with edible ink pens.
- Let cake pops dry, then cover with plastic wrap
- Serve to happy friends and family
Friday, March 8, 2013
RED Quinoa
I tried red quinoa today. Usually I have the yellow (golden) quinoa, but I had heard of red quinoa, so I decided to try it. The grains, both before and after cooking, were smaller than yellow quinoa. I thought that the red quinoa tasted more bitter than the yellow quinoa, and that the yellow quinoa had a pleasant flavor. However, my dad thought the opposite: yellow quinoa tasted more bitter to him than the red quinoa did. My mother couldn't tell the difference between the two quinoas.
If you have tried one quinoa or another, I would recommend trying the other variety.
Perhaps, if you like lighter, more bland food, you will like golden quinoa better than red quinoa, but if you like heavily flavored food and meats, you might like red quinoa.
(Photo via ridiculouslyhealthy.com)
If you have tried one quinoa or another, I would recommend trying the other variety.
(Photo via ridiculouslyhealthy.com)
Wednesday, March 6, 2013
Skirt Steak Fajitas
My father loves steak, so I decided to try a steak recipe for him. I don't like touching raw meat, so my mother and I made the dish together. The recipe:
At least 30 minutes prior to grilling, whisk together the marinade ingredients into a mixing bowl. Add the sliced steaks into a large plastic bag and cover with the wet marinade. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator. I marinaded but didn't grill. I stir-fried in our large pan on high heat, removed the meat to a hot plate (covered them to keep warm) and stir-fried the veggies. Then I added it all back together and warmed it briefly.
Skirt Steak/Marinade
1/4 Cup Canola Oil
2 Limes, Juiced
4 Cloves Garlic, finely minced
2 lbs Skirt Steak
Fresh Cracked Pepper
1 Tablespoon Chili Powder
1 Teaspoon Cumin Powder
Onions/Peppers/Tortillas
1/4 Cup Canola Oil
1 Large Red Onion, sliced into thin strips
1 Large Green Bell Pepper, sliced into thin strips
1 Large Yellow Bell Pepper, sliced into thin strips
8 – 10 Large Flour Tortillas
Toppings/Garnish
Pico de Gallo/Salsa
Sour Cream
At least 30 minutes prior to grilling, whisk together the first three ingredients into a mixing bowl, set aside. Next, season the steaks liberally on both sides with the remaining ingredients. Add the seasoned steaks into a large plastic bag and cover with the wet marinade. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator.
Prepare grill. Preheat half of the grill to high heat, with the other half devoted to low heat. If using coals, pile coals on one side to create a direct and indirect heat surface. Place a small cast iron skillet over direct heat; add 1/4 cup canola oil. Add onions and peppers to the skillet and season with kosher salt and fresh cracked pepper. Saut̩ until the ingredients are slightly charred and just tender, 3 Р4 minutes. Move skillet to indirect heat and saut̩ until tender and caramelized, about 20 minutes. As onions and peppers are finishing, remove skirt steaks from bag, shaking off excess marinade. Grill steaks over direct heat for 2 minutes. Flip steaks and grill for another 1 Р2 minutes for medium/medium rare depending on the size and thickness. Remove steaks from grill, tent with foil, and rest for 3 Р4 minutes.
Grill tortillas over direct heat until warmed and slightly charred, about 30 seconds to 1 minute, keep warm. Thinly slice skirt steak across the grain and place a generous portion onto a warmed tortilla. Top the steak with onions and peppers. Finally, finish with any of the desired toppings and serve immediately.
This is a great recipe for anyone who likes steak or bell peppers.
At least 30 minutes prior to grilling, whisk together the marinade ingredients into a mixing bowl. Add the sliced steaks into a large plastic bag and cover with the wet marinade. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator. I marinaded but didn't grill. I stir-fried in our large pan on high heat, removed the meat to a hot plate (covered them to keep warm) and stir-fried the veggies. Then I added it all back together and warmed it briefly.
Skirt Steak/Marinade
1/4 Cup Canola Oil
2 Limes, Juiced
4 Cloves Garlic, finely minced
2 lbs Skirt Steak
Fresh Cracked Pepper
1 Tablespoon Chili Powder
1 Teaspoon Cumin Powder
Onions/Peppers/Tortillas
1/4 Cup Canola Oil
1 Large Red Onion, sliced into thin strips
1 Large Green Bell Pepper, sliced into thin strips
1 Large Yellow Bell Pepper, sliced into thin strips
8 – 10 Large Flour Tortillas
Toppings/Garnish
Pico de Gallo/Salsa
Sour Cream
At least 30 minutes prior to grilling, whisk together the first three ingredients into a mixing bowl, set aside. Next, season the steaks liberally on both sides with the remaining ingredients. Add the seasoned steaks into a large plastic bag and cover with the wet marinade. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator.
Prepare grill. Preheat half of the grill to high heat, with the other half devoted to low heat. If using coals, pile coals on one side to create a direct and indirect heat surface. Place a small cast iron skillet over direct heat; add 1/4 cup canola oil. Add onions and peppers to the skillet and season with kosher salt and fresh cracked pepper. Saut̩ until the ingredients are slightly charred and just tender, 3 Р4 minutes. Move skillet to indirect heat and saut̩ until tender and caramelized, about 20 minutes. As onions and peppers are finishing, remove skirt steaks from bag, shaking off excess marinade. Grill steaks over direct heat for 2 minutes. Flip steaks and grill for another 1 Р2 minutes for medium/medium rare depending on the size and thickness. Remove steaks from grill, tent with foil, and rest for 3 Р4 minutes.
Grill tortillas over direct heat until warmed and slightly charred, about 30 seconds to 1 minute, keep warm. Thinly slice skirt steak across the grain and place a generous portion onto a warmed tortilla. Top the steak with onions and peppers. Finally, finish with any of the desired toppings and serve immediately.
This is a great recipe for anyone who likes steak or bell peppers.
Monday, March 4, 2013
Swedish Meatballs
My mother served meatballs at my sister's wedding reception. Meatballs might be an old fashioned idea but they reminded her of the "good old days". She started with a recipe from the church cookbook (published in the 70's), and then tried many, many, many recipes. My dad and I were her guinea pigs. Eventually I said, "I'm done, I am not going to eat any more meatballs," but, I have to admit, they are so good that I had to have one each time she tried a new recipe. Because the recipe is for a crowd, expect to make a lot of meatballs unless you cut it down.
Swedish Wedding Meatballs
(for a crowd)
2 eggs
1/2 cup cream
2 slices of good white bread, crust removed and torn into pieces
1 lb Jimmy Dean Natural Sausage
2oz finely chopped onion
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon pepper
1 teaspoon salt
2 teaspoons brown sugar
1 lb 85% ground beef
Sauce:
1 cube butter
1/2 cup flour
1 can Swanson's chicken broth
1 1/2 cups half/half cream
1 teaspoons Lowery's seasoning
1 Tablespoon lemon juice
1-2 teaspoons Kitchen Bouquet
Whisk the egg and cream together in a medium bowl. Add the bread and set aside. In a standing mixer beat the pork, onion, nutmeg, allspice, mace, pepper, salt and brown sugar on high for 2 minutes. Add the egg mixture after making sure it has no bread chunks remaining. Mix for 1 minute. Make sure the mixture is homogenous. Add the beef and stir until just mixed. Dip a tablespoon in a bowl of cold water and scoop out a generous tablespoon of mixture. Place it onto a broiling pan. Convection roast or bake the meatballs for 25 minutes. Add to the sauce.
Sauce: melt the butter, add the flour and cook for 1 minute. Add the rest and cook as you would a gravy. Add more liquid if the gravy is too thick.
Swedish Wedding Meatballs
(for a crowd)
2 eggs
1/2 cup cream
2 slices of good white bread, crust removed and torn into pieces
1 lb Jimmy Dean Natural Sausage
2oz finely chopped onion
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon pepper
1 teaspoon salt
2 teaspoons brown sugar
1 lb 85% ground beef
Sauce:
1 cube butter
1/2 cup flour
1 can Swanson's chicken broth
1 1/2 cups half/half cream
1 teaspoons Lowery's seasoning
1 Tablespoon lemon juice
1-2 teaspoons Kitchen Bouquet
Whisk the egg and cream together in a medium bowl. Add the bread and set aside. In a standing mixer beat the pork, onion, nutmeg, allspice, mace, pepper, salt and brown sugar on high for 2 minutes. Add the egg mixture after making sure it has no bread chunks remaining. Mix for 1 minute. Make sure the mixture is homogenous. Add the beef and stir until just mixed. Dip a tablespoon in a bowl of cold water and scoop out a generous tablespoon of mixture. Place it onto a broiling pan. Convection roast or bake the meatballs for 25 minutes. Add to the sauce.
Sauce: melt the butter, add the flour and cook for 1 minute. Add the rest and cook as you would a gravy. Add more liquid if the gravy is too thick.
Saturday, March 2, 2013
Banana Bread
I love banana bread. It is my favorite sweet bread, and it's simple to make. Use very ripe bananas. Here is my favorite recipe (from my church's cookbook from the 1970's):
Banana Bread
½ cup butter
1 cup sugar
2 eggs, beaten
3 ripe bananas (1 cup mashed)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons milk
¼ to 1 cup chopped walnuts
Cream together butter and sugar. Add beaten eggs. Add sifted dry ingredients alternately with banana pulp. Add chopped nuts. Bake in a greased loaf pan at 350 for 40 to 60 minutes or until done.
This recipe makes one big loaf, or two little ones, or, if you have tiny pans like I do, 8 tiny loafs. You can cut down on the sugar without affecting the flavor very much, but the more sugar you leave in, the more moist the sweetbread will be. Also, you can replace some of the flour with oatmeal, and if will still taste delicious.
Banana Bread
½ cup butter
1 cup sugar
2 eggs, beaten
3 ripe bananas (1 cup mashed)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons milk
¼ to 1 cup chopped walnuts
Cream together butter and sugar. Add beaten eggs. Add sifted dry ingredients alternately with banana pulp. Add chopped nuts. Bake in a greased loaf pan at 350 for 40 to 60 minutes or until done.
Thursday, February 28, 2013
Chickpea Flatbread, Attempt Two
I tried the Chickpea Flatbread again, using a different recipe. It calls for the flour and water to sit together for several hours, and I didn't like it as well as the first recipe I tried. The first recipe made a thicker bread, and it was more moist. Here is the recipe that I like (with a couple extra notes):
Chickpea Flatbread
6 cups water
3 + 1/4 cups chickpea flour (also called garbanzo bean flour)
7 Tablespoons olive oil
1 tsp salt
ground pepper
Pour the water into a bowl and sprinkle in the chickpea flour little by little, whisking constantly to avoid lumps. Add 6 tablespoons of the olive oil and the salt and mix until batter is smooth. Let rest for 30 minutes. Heat oven to 350. Pour last tablespoon of olive oil into large rimmed baking sheet. Slowly pour most of the batter into the baking sheet. Place in oven and pour the rest of the batter in. Bake until golden brown and a crust forms on the surface. Serve hot with pepper, salt, and butter.
The "dough" will be very watery..
The bread tastes like garbanzo beans, but the texture is more like cornbread. Actually, it's a lot like a flat cornbread made from garbanzo beans.
Chickpea Flatbread
6 cups water
3 + 1/4 cups chickpea flour (also called garbanzo bean flour)
7 Tablespoons olive oil
1 tsp salt
ground pepper
Pour the water into a bowl and sprinkle in the chickpea flour little by little, whisking constantly to avoid lumps. Add 6 tablespoons of the olive oil and the salt and mix until batter is smooth. Let rest for 30 minutes. Heat oven to 350. Pour last tablespoon of olive oil into large rimmed baking sheet. Slowly pour most of the batter into the baking sheet. Place in oven and pour the rest of the batter in. Bake until golden brown and a crust forms on the surface. Serve hot with pepper, salt, and butter.
The "dough" will be very watery..
The bread tastes like garbanzo beans, but the texture is more like cornbread. Actually, it's a lot like a flat cornbread made from garbanzo beans.
Tuesday, February 26, 2013
Enchiladas
Enchiladas are made by rolling cheese and cooked meat into a tortilla, placing the tortillas in a pan, covering them with enchilada sauce and extra cheddar, then baking them in the oven until the edges are crispy.
Enchilada sauce
1/2 cup oil
1/2 cup flour
3-4 cups of hot water
1/2 cup chili powder
cumin and cayenne pepper to taste
Heat a large sauce pan, add first the oil then the flour. Cook for a few minutes until smooth and bubbly. Add some hot water and it will thicken right away-- add more to the right consistency. Add the spices to taste. Pour over rolled and stuffed with chicken and cheese enchiladas. This will probably make more sauce than you need.
I like to eat them with sour cream, because they are spicy.
Enchilada sauce
1/2 cup oil
1/2 cup flour
3-4 cups of hot water
1/2 cup chili powder
cumin and cayenne pepper to taste
Heat a large sauce pan, add first the oil then the flour. Cook for a few minutes until smooth and bubbly. Add some hot water and it will thicken right away-- add more to the right consistency. Add the spices to taste. Pour over rolled and stuffed with chicken and cheese enchiladas. This will probably make more sauce than you need.
Sunday, February 24, 2013
Three Bean Salad
I find this recipe delicious. If you like beans, you'll love this side dish.
Marinated Bean Salad
1 can green beans
1 can garbanzo beans
1 can red kidney beans
Assorted red or orange sweet peppers and red onion to taste
Marinade:
1/4 cup of sugar
1/3 cup of oil
2/3 cup of vinegar (for this recipe I used 1/3 cup red wine vinegar and 1/3 cup white vinegar that had
tarragon added to it)
1 teaspoon pepper
1 teaspoon salt
1 teaspoon celery seed
Mix together drained beans, onion and peppers. Pour over mixed marinade. Stir. Let stand 1/2 day or overnight, stirring occasionally.
The longer it sits, the more the beans will soak up the marinade, and the stronger the flavor will be.
Marinated Bean Salad
1 can green beans
1 can garbanzo beans
1 can red kidney beans
Assorted red or orange sweet peppers and red onion to taste
Marinade:
1/4 cup of sugar
1/3 cup of oil
2/3 cup of vinegar (for this recipe I used 1/3 cup red wine vinegar and 1/3 cup white vinegar that had
tarragon added to it)
1 teaspoon pepper
1 teaspoon salt
1 teaspoon celery seed
Mix together drained beans, onion and peppers. Pour over mixed marinade. Stir. Let stand 1/2 day or overnight, stirring occasionally.
The longer it sits, the more the beans will soak up the marinade, and the stronger the flavor will be.
Friday, February 22, 2013
Why Gluten Free?
My family eats mostly gluten free. Why?
It started with my dad. He has tried many different diets, trying to find the right one for him. Because my family is just my mom, my dad, and me at the house, we usually get pulled into his diet experiments. With each diet, we try it for a little while, and then decide for ourselves if we want to continue.
Going gluten free was difficult at first, because it meant cutting out bread. There are gluten free bread recipes, but we just cut out bread altogether.
After a couple weeks, we decided that we wanted to continue eating gluten free. I simply feel better when I don't eat gluten. It has helped my parents lose weight too.
There are many reasons that people eat gluten free, but ours wasn't for anything serious. We just tried it, and like it.
I don't notice anymore that I don't eat bread. It's just not part of my diet. Also, I eat foods with gluten on occasion, like cakes for birthdays.
It started with my dad. He has tried many different diets, trying to find the right one for him. Because my family is just my mom, my dad, and me at the house, we usually get pulled into his diet experiments. With each diet, we try it for a little while, and then decide for ourselves if we want to continue.
Going gluten free was difficult at first, because it meant cutting out bread. There are gluten free bread recipes, but we just cut out bread altogether.
After a couple weeks, we decided that we wanted to continue eating gluten free. I simply feel better when I don't eat gluten. It has helped my parents lose weight too.
There are many reasons that people eat gluten free, but ours wasn't for anything serious. We just tried it, and like it.
I don't notice anymore that I don't eat bread. It's just not part of my diet. Also, I eat foods with gluten on occasion, like cakes for birthdays.
Tuesday, February 19, 2013
Quinoa Salad
Quinoa Salad is absolutely my favorite dish with quinoa (and I eat a lot of quinoa dishes!). Here is the recipe we use:
Vinaigrette:
2 tablespoons grated fresh ginger
1/4 cup honey
2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lime juice
1 small clove garlic, minced
1/4 cup extra-virgin olive oil
1/4 teaspoon salt and freshly ground black pepper
Quinoa Salad:
1 cup water
2/3 cup uncooked quinoa
1/4 teaspoon salt
1/2 cup whole cashews, coarsely chopped
1/2 cup dried apricots, sliced in thin slivers
1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
1/4 cup thinly sliced red onion
1 small head butter lettuce, torn (4 cups) directions
For Honey Vinaigrette, in a small bowl whisk together ginger, honey, vinegar, lime juice, and garlic. Drizzle in olive oil, whisking constantly, until well combined. Season with salt and pepper. Set aside.
For Quinoa Salad, in a medium saucepan combine water, quinoa, and salt. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes, until liquid is absorbed. Remove from heat; let stand 10 minutes.
Fluff quinoa with a fork. In a large bowl toss quinoa with cashews, apricots, cherries, and onion. Add lettuce, then drizzle with 1/2 cup of the Honey Vinaigrette. If necessary, season to taste with salt and pepper; toss again. Pass remaining vinaigrette. Refrigerate any remaining vinaigrette up to 5 days.
Sometimes we substitute grapes for the cherries or walnuts for the cashews, but no matter what, it is delicious!
Vinaigrette:
2 tablespoons grated fresh ginger
1/4 cup honey
2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lime juice
1 small clove garlic, minced
1/4 cup extra-virgin olive oil
1/4 teaspoon salt and freshly ground black pepper
Quinoa Salad:
1 cup water
2/3 cup uncooked quinoa
1/4 teaspoon salt
1/2 cup whole cashews, coarsely chopped
1/2 cup dried apricots, sliced in thin slivers
1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
1/4 cup thinly sliced red onion
1 small head butter lettuce, torn (4 cups) directions
For Honey Vinaigrette, in a small bowl whisk together ginger, honey, vinegar, lime juice, and garlic. Drizzle in olive oil, whisking constantly, until well combined. Season with salt and pepper. Set aside.
For Quinoa Salad, in a medium saucepan combine water, quinoa, and salt. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes, until liquid is absorbed. Remove from heat; let stand 10 minutes.
Fluff quinoa with a fork. In a large bowl toss quinoa with cashews, apricots, cherries, and onion. Add lettuce, then drizzle with 1/2 cup of the Honey Vinaigrette. If necessary, season to taste with salt and pepper; toss again. Pass remaining vinaigrette. Refrigerate any remaining vinaigrette up to 5 days.
Sometimes we substitute grapes for the cherries or walnuts for the cashews, but no matter what, it is delicious!
Monday, February 18, 2013
Hidden Heart Cupcakes
Last post about Valentine's Day, I promise. My school has been out for a week because the rooms have been flooded, so I haven't been able to give gifts to my friends. We will return to school tomorrow, so I made some special cupcakes. The cupcakes have hearts hidden inside them.
Start by mixing up one batter of chocolate cake and one batter of strawberry cake (or any pink or red colored batter).
To bake these, bake a thin sheet cake of a pink or red batter, then use a cookie cutter to cut out heart shapes. If you don't have a heart shaped cookie cutter the right size, draw a heart on paper and trace it with a knife (that's what I did). Once you have your hearts, stand them up in a cupcake liner and spoon the chocolate batter in around them. It helps if you draw a line on the bottom of the cupcake liner before you place the heart inside, so that you know which way to cut the cupcake in half (if you slice it the wrong way, it will look like a rectangle, not a heart). Bake until a toothpick come out of the cake clean (but make sure you stick the toothpick in the chocolate cake batter, not in the center where the precooked heart is.
This is my favorite frosting recipe:
Vanilla Butter Cream Frosting
¾ cup butter room temp
¼ cup shortening
½ cup milk
½+ teaspoon vanilla
2 lbs. powdered sugar
Mix all the ingredients except for 1 lb of sugar. Blend well. Add remaining sugar and whip for 10 minutes for the best results. This makes enough frosting to ice and frost an entire cake. If you wish to make a small batch of frosting, be very careful with your measurements, and make sure you have extra ingredients, as the proportions are very sensitive.
Frost, slice, serve, smile.
Start by mixing up one batter of chocolate cake and one batter of strawberry cake (or any pink or red colored batter).
To bake these, bake a thin sheet cake of a pink or red batter, then use a cookie cutter to cut out heart shapes. If you don't have a heart shaped cookie cutter the right size, draw a heart on paper and trace it with a knife (that's what I did). Once you have your hearts, stand them up in a cupcake liner and spoon the chocolate batter in around them. It helps if you draw a line on the bottom of the cupcake liner before you place the heart inside, so that you know which way to cut the cupcake in half (if you slice it the wrong way, it will look like a rectangle, not a heart). Bake until a toothpick come out of the cake clean (but make sure you stick the toothpick in the chocolate cake batter, not in the center where the precooked heart is.
This is my favorite frosting recipe:
Vanilla Butter Cream Frosting
¾ cup butter room temp
¼ cup shortening
½ cup milk
½+ teaspoon vanilla
2 lbs. powdered sugar
Mix all the ingredients except for 1 lb of sugar. Blend well. Add remaining sugar and whip for 10 minutes for the best results. This makes enough frosting to ice and frost an entire cake. If you wish to make a small batch of frosting, be very careful with your measurements, and make sure you have extra ingredients, as the proportions are very sensitive.
Saturday, February 16, 2013
Eggplant Parmesan
I made eggplant parmesan today, following a this recipe:
2 1/2 lb medium eggplants (about 3), cut crosswise into 1/2-inch-thick rounds
1 teaspoons salt
2 cans of diced tomatoes, drained
1 can of tomato sauce
1 1/2 cups plus 3 Tablespoons of olive oil
2 large garlic cloves, finely chopped
2 teaspoons of basil
3/4 teaspoon black pepper
1 cup oat flour
1 cup rice flour
5 large eggs
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced
Heat 3 tablespoons oil in a heavy pot over medium heat until hot but not smoking, then add onions and saute until translucent. Add tomatoes, tomato sauce, basil, 1 teaspoon salt, and garlic and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
Stir together oat and rice flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl. Add 3 tablespoons of cold water to eggs to thin.
Working with 1 slice at a time, dredge eggplant in egg, and then the flour, shaking off excess, then dip in egg again, letting excess drip off. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with the Parmigiano-Reggiano.
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
It tasted a little weird to me (I've never had eggplant before), but was very good anyways. I would love to have it again.
2 1/2 lb medium eggplants (about 3), cut crosswise into 1/2-inch-thick rounds
1 teaspoons salt
2 cans of diced tomatoes, drained
1 can of tomato sauce
1 1/2 cups plus 3 Tablespoons of olive oil
2 large garlic cloves, finely chopped
2 teaspoons of basil
3/4 teaspoon black pepper
1 cup oat flour
1 cup rice flour
5 large eggs
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced
Heat 3 tablespoons oil in a heavy pot over medium heat until hot but not smoking, then add onions and saute until translucent. Add tomatoes, tomato sauce, basil, 1 teaspoon salt, and garlic and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
Stir together oat and rice flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl. Add 3 tablespoons of cold water to eggs to thin.
Working with 1 slice at a time, dredge eggplant in egg, and then the flour, shaking off excess, then dip in egg again, letting excess drip off. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with the Parmigiano-Reggiano.
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
Friday, February 15, 2013
Fish, Tartar Sauce, and Salad
I cooked cod today, and it surprised me how simple it is to make. Just stick the fish in a pan with a little oil and slice butter over the top, then stick it in the oven until it's done.
I also mixed up a salad, which was very simple, just combine whatever vegetables you like and toss with lettuce.
We always have tartar sauce with fish, and this is approximately the recipe:
1/3 cup Mayo
1-2 Tablespoons Relish
1 teaspoon Mustard
1 teaspoon Lemon
1 Tablespoon Ranch
Combine all ingredients and stir together.
Wednesday, February 13, 2013
Valentine's Day Rocks
No cooking for today.... but for Valentine's Day, I did something a little different from usual. My friend Lauren and I left little surprises for strangers.
We started by gathering rocks from her yard, the smoothest ones we could find. We brought them inside, washed them, and painted them with hearts. We had about twenty painted rocks in the end.
After the paint dried, we gathered them up, and went to Barnes and Noble's. Very quietly we placed the rocks around the bookstore, some by books we'd read and liked, some by books with nice covers, others in random spots. With a few of the rocks, we hid them so that someone would have to lift books to see them.
It's something simple, a little surprise, but it was worth doing if it helped cheer up someone. We spread them out today so that someone might find one tomorrow, on Valentine's Day.
We started by gathering rocks from her yard, the smoothest ones we could find. We brought them inside, washed them, and painted them with hearts. We had about twenty painted rocks in the end.
After the paint dried, we gathered them up, and went to Barnes and Noble's. Very quietly we placed the rocks around the bookstore, some by books we'd read and liked, some by books with nice covers, others in random spots. With a few of the rocks, we hid them so that someone would have to lift books to see them.
Tuesday, February 12, 2013
Cookie Dough (to eat raw)
I was at my friend's house the other day, and she wanted cookies, but doesn't like baking. I suggested she just make cookie dough, and the idea surprised her. "You can do that?!" she asked. I had thought that everyone knew you could eat cookie dough raw, if you omit the egg. You can eat it with the egg, but you risk getting salmonella. We included the baking soda, but you can omit that too.
Just mix the dough like normal, omitting unnecessary ingredients. We made a 1/4 batch of Chocolate Chip cookie dough, using the recipe on the back of the Chocolate Chip bag. If you make a small batch and need to divide the ingredients, keep in mind that 1 teaspoon is 1/3 tablespoon, and 1 tablespoon is 1/16 of a cup.
Finally, because Valentine's Day is day after tomorrow, I shaped my cookie dough into a heart, saving the chocolate chips for last to outline the shape.
Just mix the dough like normal, omitting unnecessary ingredients. We made a 1/4 batch of Chocolate Chip cookie dough, using the recipe on the back of the Chocolate Chip bag. If you make a small batch and need to divide the ingredients, keep in mind that 1 teaspoon is 1/3 tablespoon, and 1 tablespoon is 1/16 of a cup.
Sunday, February 10, 2013
Crispy Chicken Salad
This is one of my favorite dishes, and it is super easy to make!
Crispy Chicken Salad
1 lb chopped chicken breast
1 Tablespoon olive oil
1 cup of crushed chips
1/2 cup of sliced almonds
1 cup chopped oranges
4-6 cups chopped leaf lettuce
2 Tablespoons of Simply Asia Sweet Ginger Garlic Seasoning (found at Costco)
Fry the chicken in the olive oil until cooked. Add a little water and the seasoning. Place a lid on top at an angle and let it saute until most of the moisture is gone. Assemble all of the other ingredients and add the chicken. Serve with Asian dressing.
Friday, February 8, 2013
Chickpea Flatbread
To go with the Leek Soup, I also mixed up some Chickpea Flatbread. The recipe called for just chickpea (garbanzo bean) flour, water, oil, and a little salt, mixed all together and baked in a large pan. However, the recipe left out some key details, like how high to heat the oven, or what size of pan to use, or how long to cook it. I decided to try it anyways.
The "dough'' was extremely watery, because the recipe uses twice the water as flour (!). The whole thing just looked silly--bread doesn't bake from water. The dough is supposed to rest for 30 minutes, although there was no explanation why, and after that it is poured into a large pan. I poured it into the widest pan we have, but it still seemed pretty thick (maybe 1/2 inch thick). Then I stuck it in the over (very very carefully, the pan was full), and waited. And waited. And waited. The mixture slowly developed a crust,, then continued to bubble for an hour or so before I finally took the "bread" out.
The first time I tested it, it tasted like soggy flour, but after cooking for a while, the flavor improved. It still tastes a little odd, but I like it alright. However, I looked up similar recipes online, and none of them called for twice as much water as flour--they called for a little water than flour, but not by much. I think the recipe in my cookbook might have been mistaken, and meant to call for less water. I will try the recipe again in the future, but alter it a little. At any rate, it tasted okay once I cooked it long enough.
Thursday, February 7, 2013
Leek Soup
Leeks are like onions, but much more mild and a little sweeter. This soup was fairly straightforward: chop everything (peeling and washing where necessary), lightly cook just the leeks in butter, add other ingredients (starting with liquids), simmer, and partially blend the soup. Many soups seem to follow the same pattern, with the most onion-like ingredient being the one cooked first, or the ingredient that carries the flavor being the one cooked first.
Leek Soup:
3 large leeks
2 Tablespoons butter
2 cups water
2 cups chicken broth
2 pounds potato
1/4 cup parsley
dash of marjoram
1/2 teaspoon dried thyme
salt and pepper
Cut leeks lengthwise, separate, and clean, using only the white and pale green parts. Chop leeks and cook in butter in a sauce pan, cover and cook on low 10 minutes. Do not brown leeks (they will taste burnt).
Add water, broth, and potatoes, and simmer for 20 minutes. Puree part of the soup, either with an immersion blender or scoop out part into a food processor or blender. Add seasonings and salt, to taste. Serve with ground pepper.
I thought the soup tasted alright, but not great because I do not like leeks very much. Minus the leeks, the soup tasted very much like Potato Soup.
Leek Soup:
3 large leeks
2 Tablespoons butter
2 cups water
2 cups chicken broth
2 pounds potato
1/4 cup parsley
dash of marjoram
1/2 teaspoon dried thyme
salt and pepper
Cut leeks lengthwise, separate, and clean, using only the white and pale green parts. Chop leeks and cook in butter in a sauce pan, cover and cook on low 10 minutes. Do not brown leeks (they will taste burnt).
Add water, broth, and potatoes, and simmer for 20 minutes. Puree part of the soup, either with an immersion blender or scoop out part into a food processor or blender. Add seasonings and salt, to taste. Serve with ground pepper.
Tuesday, February 5, 2013
Chocolate Chip Peanut Butter Bars, with and without Gluten
I made Peanut Butter Bars, following the recipe to a T, then I switched out the flours to bake a gluten free version. We ate the gluten free bars and sent the regular ones to my brother, who is away in college.
I tasted both bars, and both were delicious, of course (you can hardly go wrong with peanut butter, chocolate, and sugar), but they had slightly different textures. The regular recipe had a finer crumb, but felt too rich to me. You can see the texture difference in the photos.
1/3 cup sugar
1/2 cup light brown sugar
1 egg
1/3 cup smooth peanut butter
1/2 teaspoon vanilla
1/4 cup oat flour
1/2 cup almond flour
1/4 cup wheat germ- substituted 1/8 cup rice flour/ 1/8 cup of Bob's biscuit and baking mix
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz.) semisweet chocolate chips
Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.
Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.
I tasted both bars, and both were delicious, of course (you can hardly go wrong with peanut butter, chocolate, and sugar), but they had slightly different textures. The regular recipe had a finer crumb, but felt too rich to me. You can see the texture difference in the photos.
Regular recipe:
1/2 cup butter, softened
1/3 cup sugar
1/2 cup light brown sugar
1 egg
1/3 cup smooth peanut butter
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz.) semisweet chocolate chips
1/3 cup sugar
1/2 cup light brown sugar
1 egg
1/3 cup smooth peanut butter
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz.) semisweet chocolate chips
Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.
Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into pieces (about 12). Let cool completely.
Gluten-free recipe:
1/2 cup butter, softened1/3 cup sugar
1/2 cup light brown sugar
1 egg
1/3 cup smooth peanut butter
1/2 teaspoon vanilla
1/4 cup oat flour
1/2 cup almond flour
1/4 cup wheat germ- substituted 1/8 cup rice flour/ 1/8 cup of Bob's biscuit and baking mix
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz.) semisweet chocolate chips
Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.
Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.
Gluten Free Waffles
After going gluten-free, my dad experimented with one recipe after another for gluten free waffles. We were guinea pigs for months, but he finally perfected his recipe. You have to buy a few special flours, but the recipe is not complicated beyond that. I think the waffles taste almost exactly the same with and without gluten, which is to say, they taste delicious.
4 eggs, separated
½ cup almond flour
¼ cup oat flour
¼ cup Bob's Biscuit Mix
½ t baking powder
¾ cup milk
4 Tbs butter, melted
Whip the egg whites until fluffy. Beat the yolks, flour mix, and milk until smooth. Add melted butter. Fold in whites. Serve warm with your favorite topping (some ideas: jelly, jam, or preserves, powdered sugar, butter, maple syrup, cinnamon sugar, cocoa powder, whipped cream)
Note: Pure oatmeal does not contain gluten. However, most oatmeal brands on the market today are not pure — they contain oats that have been cross-contaminated with a tiny bit of wheat, barley and/or rye. Bob's Red Mill oatmeal does certify that it is gluten free.
Enjoy!
4 eggs, separated
½ cup almond flour
¼ cup oat flour
¼ cup Bob's Biscuit Mix
½ t baking powder
¾ cup milk
4 Tbs butter, melted
Whip the egg whites until fluffy. Beat the yolks, flour mix, and milk until smooth. Add melted butter. Fold in whites. Serve warm with your favorite topping (some ideas: jelly, jam, or preserves, powdered sugar, butter, maple syrup, cinnamon sugar, cocoa powder, whipped cream)
Note: Pure oatmeal does not contain gluten. However, most oatmeal brands on the market today are not pure — they contain oats that have been cross-contaminated with a tiny bit of wheat, barley and/or rye. Bob's Red Mill oatmeal does certify that it is gluten free.
Spaghetti with Quinoa
The other day, I made Spaghetti with quinoa instead of noodles. It was easy, but a little more complicated than the other dishes I have made. I cooked the hamburger too long, so the onions didn't cook at first, but once I added a little water to the pan, they cooked up fine. Spaghetti is a common dish in our house, so it was great to finally learn how to make it. Quinoa is gluten free, I prefer the taste quinoa over the taste of noodles, but either way is good. Spaghetti squash is another great alternative to noodles, but the squash makes the sauce watery.
Cook in sauce pan:
1/2 cup of thinly sliced or chopped onion
1.25 lbs. hamburger
Add the following:
2 cans of tomato sauce
1 can of diced tomatoes
Bring to a simmer and add:
1 cup coarsely chopped mushrooms
1 cup olives
1 to 2 tablespoons of oregano, basil or Italian herbs
2 cloves garlic
Simmer 10 minutes while you cook the spaghetti or quinoa.
Serve immediately after the pasta or quinoa is done.
Cook in sauce pan:
1/2 cup of thinly sliced or chopped onion
1.25 lbs. hamburger
Add the following:
2 cans of tomato sauce
1 can of diced tomatoes
Bring to a simmer and add:
1 cup coarsely chopped mushrooms
1 cup olives
1 to 2 tablespoons of oregano, basil or Italian herbs
2 cloves garlic
Simmer 10 minutes while you cook the spaghetti or quinoa.
Serve immediately after the pasta or quinoa is done.
Clam Chowder
More soup! This one was more complicated, but still easy. My mother guided me through this one by explaining how she would make it, and different variations I could try. I ended up with something like this:
1/2 large onion, chopped
1 tablespoon oil
4 cups golden potatoes
1/2 cup cream
3 tablespoons of flour
2.5 lbs. can of chopped sea clams undrained (the can I used had 3lb. 3 oz and I didn't use it all)
Cook the chopped onion in the oil on medium low heat until the onions are translucent. Add 1 cup of water and potatoes. Add more water if needed to completely cover the potatoes. Boil the potatoes until cooked and add 1/2 cup cream mixed with the flour. Bring the liquid up to a slight boil to allow the flour to thicken. Add clams and juice. Serve immediately.
Wednesday, January 30, 2013
Tomato Soup
I made Tomato Soup today. It surprised me how easy it is. I had the recipe memorized after making it once.
1/3C onion
olive oil
1 can tomato sauce
1 can diced tomatoes
1 can water
1-2 tsp sugar
basil or Italian seasoning, to taste
cream, to taste
Start by sauteing the onions in enough oil to make a thin layer on the bottom of the pot. Here's a tip from my brother (which he picked up from the cooking shows): let your pan heat just a little bit before you put the oil in. Not rocket science, I know, but I wouldn't have thought of it on my own.
Once the onions are translucent, add all remaining ingredients except cream. Bring soup to a boil, reduce heat and let simmer for several minutes.
Add cream, if desired. Serve hot.
And that's it!
Super simple, but delicious.
1/3C onion
olive oil
1 can tomato sauce
1 can diced tomatoes
1 can water
1-2 tsp sugar
basil or Italian seasoning, to taste
cream, to taste
Start by sauteing the onions in enough oil to make a thin layer on the bottom of the pot. Here's a tip from my brother (which he picked up from the cooking shows): let your pan heat just a little bit before you put the oil in. Not rocket science, I know, but I wouldn't have thought of it on my own.
Once the onions are translucent, add all remaining ingredients except cream. Bring soup to a boil, reduce heat and let simmer for several minutes.
Add cream, if desired. Serve hot.
And that's it!
Super simple, but delicious.
Sunday, January 20, 2013
Quinoa Casserole
Recently, my mother and I made a quinoa casserole. When my mother cooks, she uses only a few measuring cups. Most of the ingredients are added a handful at a time until the balance looks right. This is close to the recipe:
2 C quinoa, cooked and cooled
2 T oil
1 small onion
1/2 C mushrooms, sliced
1 + 1/2 C grated cheese
3 C spinach
1/4 c sour cream
8 eggs, lightly beaten
Preheat oven to 350 degrees. Heat oil and cook onions until translucent. Add mushrooms and cook 3-4 min. Cover to keep warm. In a separate bowl, stir together quinoa, cheese, eggs, and sour cream. Add spinach to onion-mushroom mix, and cook until wilted. Combine all ingredients in a greased casserole dish, and bake in preheated oven until done, about 30 minutes.
Serve warm. Enjoy!
2 C quinoa, cooked and cooled
2 T oil
1 small onion
1/2 C mushrooms, sliced
1 + 1/2 C grated cheese
3 C spinach
1/4 c sour cream
8 eggs, lightly beaten
Preheat oven to 350 degrees. Heat oil and cook onions until translucent. Add mushrooms and cook 3-4 min. Cover to keep warm. In a separate bowl, stir together quinoa, cheese, eggs, and sour cream. Add spinach to onion-mushroom mix, and cook until wilted. Combine all ingredients in a greased casserole dish, and bake in preheated oven until done, about 30 minutes.
Serve warm. Enjoy!
Thursday, January 17, 2013
Quinoa
Quinoa. That strange food. What is it?
Quinoa is a grain. You cook it like rice, and in most recipes you can use it as a substitute for rice. Raw, quinoa looks like little seeds or pebbles, but when it is cooked, quinoa has a lovely golden color and the germ separates from the seed to leave little curlicues.
Why eat it?
Quinoa is very nutritious. And it tastes amazing. The flavor it slightly nutty. It's somewhere between rice and pasta. It has no gluten.
How do you cook it?
Just like rice! You can even cook it in a rice cooker. Use 1C quinoa to 2C water. Make sure you rinse the quinoa well before cooking. We rinse it by filling a bowl with water, placing the quinoa in a fine sieve, and stirring the quinoa around in the water until the water above the quinoa is clear.
How do you use it?
Cooked quinoa can be eaten plain or added to a wide variety of dishes. I like to eat it with just butter and salt. If you put a cheese sauce on quinoa it tastes similar to Mac n' Cheese. It can be added to soups to thicken them, salads to add flavor to them, or cooked up into a Quinoa Casserole (recipes to come soon).
Quinoa is a grain. You cook it like rice, and in most recipes you can use it as a substitute for rice. Raw, quinoa looks like little seeds or pebbles, but when it is cooked, quinoa has a lovely golden color and the germ separates from the seed to leave little curlicues.
Why eat it?
Quinoa is very nutritious. And it tastes amazing. The flavor it slightly nutty. It's somewhere between rice and pasta. It has no gluten.
How do you cook it?
Just like rice! You can even cook it in a rice cooker. Use 1C quinoa to 2C water. Make sure you rinse the quinoa well before cooking. We rinse it by filling a bowl with water, placing the quinoa in a fine sieve, and stirring the quinoa around in the water until the water above the quinoa is clear.
How do you use it?
Cooked quinoa can be eaten plain or added to a wide variety of dishes. I like to eat it with just butter and salt. If you put a cheese sauce on quinoa it tastes similar to Mac n' Cheese. It can be added to soups to thicken them, salads to add flavor to them, or cooked up into a Quinoa Casserole (recipes to come soon).
Tuesday, January 15, 2013
Mushroom Tofu Egg-drop Soup
Soup Season has been in full swing for months now, and Mushroom Tofu Egg-drop soup is my go-to soup. I have brought this for lunch day after day. My mother and I created the recipe. She started with a basic soup and I suggested changes until we ended on this. It is very much Marielle Food.
Ingredients:
1/4-1/3 cup onion
2 tbsp olive oil or butter
5-6 mushrooms, sliced
2 cans of chicken broth
1+3/4 cup water (or just refill the can of chicken broth with water)
*optional* garlic
2-3 oz firm tofu (1/6 container), chopped
2 eggs, beaten
Fry onions in olive oil or butter until onions turn translucent. Add mushrooms, cook 5 minutes. Add chicken broth and water (and garlic if you would like). Immediately add tofu and bring soup to a boil. Add beaten eggs, do not stir yet, and let sit for 30 seconds to allow the eggs to set, then stir gently for 30 seconds. Let coast to desired temperature and serve or ladle into mason jars and refrigerate for later (lunch... or a picnic!).
Notes:
If you are making a pot to save and serve later, you can reserve one can of chicken broth to add at the end to cool the soup down.
Pardon my italics... I love stirring... and I usually overdo it.
It's not a very pretty soup, but it tastes good.
Enjoy!
Ingredients:
1/4-1/3 cup onion
2 tbsp olive oil or butter
5-6 mushrooms, sliced
2 cans of chicken broth
1+3/4 cup water (or just refill the can of chicken broth with water)
*optional* garlic
2-3 oz firm tofu (1/6 container), chopped
2 eggs, beaten
Fry onions in olive oil or butter until onions turn translucent. Add mushrooms, cook 5 minutes. Add chicken broth and water (and garlic if you would like). Immediately add tofu and bring soup to a boil. Add beaten eggs, do not stir yet, and let sit for 30 seconds to allow the eggs to set, then stir gently for 30 seconds. Let coast to desired temperature and serve or ladle into mason jars and refrigerate for later (lunch... or a picnic!).
Notes:
If you are making a pot to save and serve later, you can reserve one can of chicken broth to add at the end to cool the soup down.
Pardon my italics... I love stirring... and I usually overdo it.
It's not a very pretty soup, but it tastes good.
Enjoy!
Sunday, January 13, 2013
(Gluten Free) Fruitcake Cookies
Here's the recipe:
1 + 1/2 cube butter
4 packs sweetener
1 + 1/2 T molasses
1/2 t vanilla
1/2 t cinnamon
1/4 C cream
3 eggs
1/2 C Bob's Gluten Free Baking Mix
1/2 C Almond flour
1/2 C Oat flour
Fruitcake mix, to taste
Preheat oven to 375. Combine all ingredients and drop onto ungreased baking sheet. Bake in preheated oven for 15 min.
Friday, January 11, 2013
Poached Egg: Attempt Two
I successfully poached an egg today.
Yay!
I started with a different recipe, one that was more specific. One inch of water, check. It also called for more vinegar, 1 tablespoon. Last time I decreased the vinegar because I was using fewer eggs, but this time I used the full amount of vinegar because the amount of water was the same as the recipe. Vinegar, when poaching an egg, is supposed to help coagulate the egg whites. It definitely helped to have more vinegar. The egg whites mostly stayed together this time. I also left the egg in longer this time, knowing that I don't like soft yokes. When I spooned the egg out, it looked fine. I cut it open, it still looked fine. I tried it, it tasted great!
=)
Yay!
I started with a different recipe, one that was more specific. One inch of water, check. It also called for more vinegar, 1 tablespoon. Last time I decreased the vinegar because I was using fewer eggs, but this time I used the full amount of vinegar because the amount of water was the same as the recipe. Vinegar, when poaching an egg, is supposed to help coagulate the egg whites. It definitely helped to have more vinegar. The egg whites mostly stayed together this time. I also left the egg in longer this time, knowing that I don't like soft yokes. When I spooned the egg out, it looked fine. I cut it open, it still looked fine. I tried it, it tasted great!
Wednesday, January 9, 2013
Poached Egg: Attempt One
I tried to poach an egg today. Key word: Tried. It didn't go so well.
First, I used a different kind of pan than the recipe called for, mine was both smaller around and taller. Consequently, when the recipe asked me to fill half of the pan with water, I didn't know how much water to use. I think I put in too much.
Then, I was only poaching one egg instead of four, so I decreased the amount of vinegar in the water, from 1 teaspoon to about 1/3 teaspoon.
Next, I was supposed to bring the water to a simmer on high, then reduce to a gentle simmer on low. My pan's water boiled on high and definitely didn't simmer on low.
Once I finally got the water to simmer properly, I slipped the egg in. The egg whites did not stay nicely around the yoke like they were supposed to. They spread out like those thin wispy clouds you see way up in the sky. I let them sit, hoping they would fix themselves. A few minutes later, I pulled the egg out. It didn't look great, but maybe it would taste OK. Then I cut it open. It was way too soft inside. I tried to eat it, but found it far too unappetizing. I threw the remainders away.
I didn't even bother taking a picture. It wouldn't have looked good anyways.
Oh well.
First, I used a different kind of pan than the recipe called for, mine was both smaller around and taller. Consequently, when the recipe asked me to fill half of the pan with water, I didn't know how much water to use. I think I put in too much.
Then, I was only poaching one egg instead of four, so I decreased the amount of vinegar in the water, from 1 teaspoon to about 1/3 teaspoon.
Next, I was supposed to bring the water to a simmer on high, then reduce to a gentle simmer on low. My pan's water boiled on high and definitely didn't simmer on low.
Once I finally got the water to simmer properly, I slipped the egg in. The egg whites did not stay nicely around the yoke like they were supposed to. They spread out like those thin wispy clouds you see way up in the sky. I let them sit, hoping they would fix themselves. A few minutes later, I pulled the egg out. It didn't look great, but maybe it would taste OK. Then I cut it open. It was way too soft inside. I tried to eat it, but found it far too unappetizing. I threw the remainders away.
I didn't even bother taking a picture. It wouldn't have looked good anyways.
Oh well.
Monday, January 7, 2013
Cream of Carrot Soup
In the winter, there is nothing better than a hot bowl of soup. It chases away the cold in your mind and your body. So, on one particularly cold day, I made my first recipe for this project: Carrot Soup. I was hesitant to start, because I knew that there was a lot a didn't know (and don't know) about cooking, and I didn't want to mess up. I know, that's the point, to mess up and learn by trial and error, but the little voice told me I had to get it all perfect the first time. My little voice tells me that a lot. It's not very helpful.
I read the recipe about 10 times. Maybe if I just memorized it, I wouldn't make any mistakes. I noticed I had the wrong kind of onion, no cilantro, black pepper instead of white pepper, and chicken broth instead of chicken stock (there is a difference). Not the greatest start.
I was pretty clumsy chopping the onions and the carrots, but it made me laugh. I. Love. Cooking. I love browning butter and sifting flour and stirring in ingredients. I love chopping and dicing and baking and boiling and almost everything cooking related. It gives me a peaceful energy. The only things that stop me are not having enough time, only having so much stomach to fill, and fear of messing up.
The soup turned out great. No cilantro, but I'm not very fond of cilantro, so it wasn't missed. I added extra pepper to my own bowl. I also didn't puree all of the carrots. I wanted a little substance in the soup, and if I make this soup again, I think I will try adding other vegetables at the end. Maybe cauliflower and peas? I think it would be delicious.
Life is full of delicious things.
I read the recipe about 10 times. Maybe if I just memorized it, I wouldn't make any mistakes. I noticed I had the wrong kind of onion, no cilantro, black pepper instead of white pepper, and chicken broth instead of chicken stock (there is a difference). Not the greatest start.
I was pretty clumsy chopping the onions and the carrots, but it made me laugh. I. Love. Cooking. I love browning butter and sifting flour and stirring in ingredients. I love chopping and dicing and baking and boiling and almost everything cooking related. It gives me a peaceful energy. The only things that stop me are not having enough time, only having so much stomach to fill, and fear of messing up.
The soup turned out great. No cilantro, but I'm not very fond of cilantro, so it wasn't missed. I added extra pepper to my own bowl. I also didn't puree all of the carrots. I wanted a little substance in the soup, and if I make this soup again, I think I will try adding other vegetables at the end. Maybe cauliflower and peas? I think it would be delicious.
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