Wednesday, February 28, 2007
Tuesday, February 27, 2007
Light and Fluffy Waffles
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons granulated white sugar
1 large egg, separated
1 cup milk
1/2 tsp vanilla
2 tablespoons unsalted butter, melted
1. Mix together flour, baking powder, salt and sugar.
2. In another bowl whisk together the egg yolk, vanilla and milk.
3. Whisk egg white until soft peaks form
4. Add the egg yolk mixture to the flour mixture, all at once, and stir just until combined.
5. Stir in the melted butter.
6. Lightly fold in the frothy egg white, until just combined.
7. Pour batter into prepared waffle iron and follow directions to cook it thoroughly.
8. Drizzle it in maple syrup, corn syrup or/and fruit syrup (hopefully it's or... hehehe) and enjoy your homemade waffles :P
Monday, February 26, 2007
As you can see I also made a few pudgey looking pretzels... I wasn't in the mood for anything really salty, so I covered the pretzels with demerara sugar. They were so delicious fresh out of the oven; warm, light and sweet... one of the best breakfasts I'd ever had. No need for butter or jam, they had just the right flavor all by themselves. My parents really enjoyed the pretzels/bread turtles, and my sisters were nice enough to tell me that my pretzels looked like little "turds" but still tasted good (How sweet!).
Saturday, February 24, 2007
I followed the recipe from Cafe of the East, it's very simple and doesn't utilize any confusing ingredients... I guess that's what attracted me to this recipe. That and the fact that "Cafe of the East" provides you with a step-by-step guide to properly forming the green onion pancakes. It was so much fun making them, but even more fun was the eating part!
Friday, February 23, 2007
Since he's been working hard to be as fit as can be for this race, I decided to make it an angel food cake. I made the cake just for him... and when I say just for him that's exactly what I mean. I got the recipe for this Individual Spiced Angel Food Cake from bakingsheet.blogspot.com. Seen above is the cute, undecorated cake.
Monday, February 19, 2007
Sunday, February 18, 2007
Saturday, February 17, 2007
Not quite sure what the multicolored sweet things are... supposedly they're made of sugar, glutinous rice flour, butter and oil (didn't quite like them). But my family just started gobbling up the deep-fried sesame balls, or as Florence calls them Chinese Laughing Dumplings.
Friday, February 16, 2007
Thinking of making some special desserts for CNY, not quite sure if I have the time... but we'll see. If I don't have, a HAPPY NEW YEAR; and if I do then I will see you soon! (Hypothetically speaking)
-2 tsp butter
Thursday, February 15, 2007
Well, I decided on making a cute little dish for Valentine's (even though I made it on the 15th... hehehe). This recipe is great if you fancy the essence of the Mediterranean. My parents thought it was great, I ate some and found it delicious as well. My sisters steered clear of it and stuck with their favorite... meat lasagna. Something about eggplant seems to turn them off, how sad :(
Just a quick note: the following pomodoro recipe can be doubled or tripled and is amazing with pasta. It's much more fresh than regular tomato paste and has fewer preservatives.
-1 medium eggplant
-1/2 large onion, chopped
-oil for frying
-Homemade pomodoro sauce (recipe follows)
-1/2 of a 14oz. can of tuna, flaked
-1 tsp brown sugar
-ground pepper and dried parsley to taste
-1/2 cup grated mozzarella cheese
Ingredients for Pomodoro Sauce:
-1 clove garlic, diced
-1 large tomato
-1/2 tsp dried basil
-1/2 tsp chopped fresh cilantro
1. Cut the eggplant in half, lengthways. Using a spoon, carefully remove the inside flesh, leaving a 1/2-inch layer of raw eggplant in the shell.
2. Chop the eggplant flesh roughly, add chopped onions and set aside.
3. Make the pomodoro sauce by first coring the tomato. Place the tomato in a pot of boiling water for about 30 seconds. Drain and peel off the skin of the tomato. Chop tomato roughly and remove the seeds.
4. Place the tomato and diced garlic in a non-stick frying pan, cook over medium heat. Add salt, basil and fresh cilantro; continue cooking tomato mixture until tender and juicy.
5. Place tomato mixture in a blender/food processor and pulse until it makes a non-lumpy sauce.
6. Now fry eggplant + onion mixture with oil in non-stick frying pan on medium heat. Cover with a lid and let simmer for 10 minutes, until soft and golden.
7. Add pomodoro sauce, brown sugar, parsley and ground pepper. Cook uncovered for 10 minutes. Then add flaked tuna.
8. Arrange the eggplant halves side by side in a casserole dish and divide the mixture between them. Cover generously with mozzarella.
9. Tent dish with aluminum foil. Cook for 10 minutes at 350°F, then lower heat to 325°F for 10 minutes or until eggplant feels tender when pierced with a fork.
10. If you wish for the cheese to be nicely browned, place in broiler for 2 minutes.
Sunday, February 11, 2007
Now let's start with the...
Citrus Chicken with Pepper and Corn Relish (serves 4)
-4 6oz (I used 3oz) skinned chicken breast
-2/3 cup fresh lime juice
-1 tsp ground cumin
-1 tsp chili powder -1/2 tsp salt
-1/2 tsp ground red pepper (more or less, if you like it mild or spicy)
-Non stick cooking spray
-1 cup frozen corn + 1/2 cup diced red peppers + 1/2 cup chopped onions
-2 tsp chopped cilantro
-8 fresh cilantro sprigs (optional)
1. Place chicken in a heavy-duty, zip-top plastic bag. Reserve 1 tablespoon lime juice; pour remaining juice over chicken. Seal bag; shake to coat chicken. Marinate in refrigerator 1 hour; turn bag occasionally.
2. Combine cumin, chili powder, salt, and 1/8 teaspoon red pepper in a small bowl. Remove chicken from marinade, discarding marinade. Sprinkle chicken with cumin mixture.
3. Coat rack of a broiler pan with cooking spray. Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes. Turn chicken, and broil 15 additional minutes or until done. Set chicken aside, and keep warm.
4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add corn mixture and remaining 1/8 teaspoon pepper; sauté until corn is lightly browned and tender. Spoon corn mixture onto individual serving plates; top with chicken. Drizzle with reserved 1 tablespoon lime juice; sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.
Nutritional Information: Calories 237; Carbohydrate 20.2g; Protein 29.1g; Fat 4.1g; Fiber 1.5g; Cholesterol 72mg; Sodium 226mg
Now for the delectable...
Jamaican Curried Rice (serves 8)
-2 tsp olive oil
-1 cup diced red peppers
-1/2 cup sliced green onions
-2 tbsp curry powder
-3 cups hot cooked rice
-1/8 cup sugar (original recipe called for 1/4 cup... I though this to be too much)
-2 tbsp lime juice
-1/2 tsp salt
-1 can pineapple chunks, drained
-1 can black beans (I omitted these, as I believed them to overpower the subtle sweet curry flavor)
-1/2 cup salted cashews (optional)
1. Heat oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes.
2. Add curry powder; stir 30 seconds.
3. Combine cooked rice, sugar, lime juice and salt in medium-size bowl.
4. Stir in cooked vegetable mixture, pineapple and black beans (if using).
5. Rice may be served warm or at room temperature. Sprinkle with cashews just before serving.
Nutritional Information: Calories 196; Carbohydrate 31g; Protein 6g; Fat 3g; Cholesterol 0mg; Sodium 474mg
Don't forget my croquettes!
Thursday, February 08, 2007
I also decided to whip up a batch of breakfast cookies; oatmeal and raisin is my favorite but my sisters aren't big fans. So I used a regular chocolate chip cookie recipe, divided it into thirds and made one batch oatmeal raisin, one batch chocolate butterscotch chip, and one batch butterscotch coconut. De-licious! Always nice to wake up to a wonderfully nutritious breakfast, eh? hehehe :P
Thursday, February 01, 2007
I guess I decided to finally finish up my blog on Hawaii because the weather we've been experiencing is just so completely opposite to that of Waikiki. Went there during the last summer of my high school career and just before entering the crazy world that is university :P So let's reminisce shall we? I think in Part 1 I talked about the International Marketplace and shopping... but right now I feel like remembering the beautiful beaches of Waikiki. Funny thing, we woke up early the morning of our trip to Hanauma Bay but the first 2 buses to that beach were full so they didn't stop to pick us up!? So we eventually decided on taking a taxi to the beach, the fare was decent and the taxi looked like a limo (my family thought this was neat as we had never ridden in a limo before). We managed to reach Hanauma Bay before the buses and we were 5th in line, ready and roaring to enter the sandy paradise. We spent about 2 hours there, snorkeling was awesome (except for the salty water going up your nose... blegh). After that amazing experience we decided to go to Genki Sushi... oh boy do the Hawaiin's love their Japanese cuisine.
We did a tons of stuff in Hawaii, don't think I'll be able to fit all the awesome pictures onto one blog... so I guess there'll be a part 3 to this seemingly endless saga. Please stay tuned!
To read Part 1 click here.