My pre-vacation post

Well this is my last blog post for the next 3-4 weeks. I am going on vacation to visit some family very far away...I wish I could use their internet but unfortunately it sucks out there. So please do stick around and come back in a few weeks to read on more recipes, I will have some great ones for you  once I'm back! For now enjoy these:

Lamb with Smashed Veggies- Jamie Oliver style:  

Ingredients:

for the lamb
• 500g lovely greens, such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero, leaves separated, stalks finely sliced
• a large bunch of fresh rosemary
• 1 x 2kg shoulder of lamb
• olive oil
• sea salt and freshly ground black pepper
• 1 bulb of garlic, unpeeled, broken into cloves

for the smashed veg
• 750g peeled potatoes, cut into large chunks
• 3 large carrots, peeled and cut into small chunks
• ½ a large swede, peeled and cut into small chunks
• 75g butter

for the sauce
• 1 tablespoon flour
• 500ml good-quality hot chicken or vegetable stock
• 2 heaped tablespoons capers, soaked, drained and chopped
• a large bunch of fresh mint, leaves picked
• 2 tablespoons red wine vinegar

Method:

1. In this recipe I’m going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I’d like you to buy quality local lamb that’s had the appropriate amount of hanging time. I’m going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the tray. You can make this at any time of year served with any seasonal veg.
2. Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it’s done if you can pull the meat apart easily with two forks.
3. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.
4. Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest. Put a large pan of salted water on to boil for your greens. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won’t need gallons of gravy, just a couple of flavorsome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.
5. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a jug. Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

Mediterranean Stuffed Eggplant:

Ingredients:

2 eggplants
1 cup minced onion
2 garlic cloves (minced)
1 stalk celery (minced)
14 cup sunflower seed
2 12 tbsps olive oil
2 12 cups brown rice (cooked)
1 12 tsps mint (dried or fresh)
1 lemon juice
14 cup fresh parsley (chopped)
salt
pepper
crumbles (feta to taste)

Method:

1. Heat oven to 350°F.
2. Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
3. While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
4. combine remaining ingredients in medium bowl and add onion mixture.
5. Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
6. Scoop mixture into hole in eggplant halves and serve.

Greek Rice Pilaf:

Ingredients:

1 onion (chopped about 1 12 cups)
2 tbsps olive oil
1-2 garlic cloves (minced)
1 tbsp mint (dried)
18 tsp black pepper (ground)
4 cups spinach (fresh, chopped)
3 tbsps fresh lemon juice
4 cups rice (cooked)
1 cup green peas (fresh or frozen)
2 tbsps fresh dill (chopped)
1 cup feta cheese (crumbled)

Method:

1. In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
2. Add the garlic, mint and pepper and saute for 2 more minutes.
3. Stir in the spinach, lemon juice, rice and green peas.
4. Add the dill.
5. Cover and cook for 3-4 minutes, stirring occasionally.
6. When the spinach is limp and the rice is hot, top with the feta and serve immediately.

Pineapple Dessert:

Ingredients:

2 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1/2 cup granulated sugar

Filling
3/4 cup granulated sugar
1/4 cup cornstarch
dash salt
1 can (20 ounces) crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons butter
2 egg yolks, slightly beaten
1 cup whipping cream, whipped

Method:

1. Combine egg whites, cream of tartar, salt, and vanilla; beat until foamy. Gradually add the sugar, a tablespoon at a time, beating well after each addition, Beat until stiff and glossy. 
2. Spread on bottom and sides of buttered 9-inch pie pan. Bake at 275° for 1 hour. 
3. Cool away from drafts.
4. In a saucepan, combine the sugar, cornstarch, and salt. Gradually stir in crushed pineapple, lemon juice, and butter. 
5. Cook over medium heat, stirring constantly until thickened. Gradually add a little of the hot pineapple mixture to eggs, then return egg mixture back to hot mixture in saucepan. 
6. Cook for 1 to 2 minutes longer. Refrigerate and chill until cold. 
7. Fold into whipped cream. Pour into meringue shell. 
8. Chill for at least 2 hours before serving.

Bitter mood makes bitter food! So fucking smile! :D

Ciao for now!

P.s. I will be back with some outstanding recipes in a few weeks; check in and see what's new late May! 

Oh nom nom

I always order Udon soup when I go out for Japanese food, and as does my friend. It's delicious. He suggested that I share a recipe for this soup with my readers, I thought it was a wonderful Idea. So here it is!  :)

Ultimate Udon Soup:

Ingredients for Dashi:

4 1/2 C water
1/4 C loosely packed kezurikatsuo (shaved bonito flakes)
3″ piece of dried dashi kombu (optional)

Ingredients for Udon:

200g dry udon or 300g fresh Udon
4 C dashi
2 Tbs oyster sauce
1 Tbs mirin
2 tsp sugar
salt to taste
2 scallions cut on the bias
4 slices of naruto or kamaboko cut on the bias (Japanese fishcake, one with a pink spiral)


Method:

1. For the dashi, bring the water to a boil in a pot. Once it boils, turn the heat down to maintain a gentle simmer (boiling makes the stock cloudy). Put the kezurikatsuo into a disposable tea bag, or wrap it in cheese cloth and tie the top. Drop the satchel in the water along with the kombu if you are using it. You can also just put the kezurikatsuo straight into the water and strain it when the stock is done. Let this steep for about 15 minutes, then discard the tea bag, or strain the stock into another pot and discard the solids.
2. Boil a large pot of water and boil the udon for the length of time specified on the package. Make sure the noodles are al dente as they will be sitting in a bowl of hot broth and you don’t want them to go soggy before you’re done eating them. When they’re done, rinse them under cold water to stop the cooking.
3. To finish it all off, put the dashi, oyster sauce, mirin and sugar into a pot and heat until it comes to a simmer. Taste it and add salt if you feel like it needs more. Add the noodles to heat through, then divide them into two bowls. Top with scallions and naruto then pour the broth over everything. For a little extra color and kick, you can serve this with shichimi togarashi (Japanese 7 spice chili flakes).

Bitter mood makes bitter food! So fucking smile! :D

Ciao for now! 

Clouds of Joy

Fantastic, fluffy, soft, and sweet marshmallows. Without any additives and just infinitely better than store bought. These are little clouds of happiness from our childhood that will always make us grin like a kid when we take eat them. Enjoy being a kid again! 

Fluffy Homemade Marshmallows:

Ingredients:

1 cup confectioners' sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 1/4 cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon vanilla extract


Directions:

1. Dust a 9x9 inch square dish generously with confectioners' sugar.
2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
3. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
4. In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

Bitter mood makes bitter food! So fucking smile! :D

Ciao for now!

Not your traditional Nanaimo bars!

OMG! This recipe bellow will blow your mind. No further talk...just ...make these. 

White Chocolate and Pecan Nanaimo Bars:

Ingredients:

White Chocolate and Pecan Nanaimo Bars

1/3 cup unsalted butter, cut into pieces

6 ounces white chocolate, chopped

2 eggs

1 cup sugar

2 teaspoons vanilla

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup pecan pieces

peanut butter icing

melted white chocolate topping

melted unsweetened chocolate topping

Directions:

1. White Chocolate and Pecan Nanaimo Bars
2. Preheat oven to 350 F. Butter and line a 9-inch square baking pan with parchment.
3. Over a pot of simmering water start to melt butter. Add white chocolate and stir until melted. Allow to cool to room temperature.
4. In a mixer fitted with the whisk attachment, whip eggs until creamy. Add sugar and vanilla and continue to whip until pale and thick. Reduce speed to medium and add cooled, melted white chocolate.
5. In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in pecan pieces and spoon into prepared pan. Bake 45 minutes.
6. When cooled make peanut butter icing: put 1 tablespoon soft butter, ½ teaspoon vanilla, ¼ cup peanut butter and 1/8 cup skim milk in mixing bowl and cream together. Add 1 cup confectioner's sugar and mix until thick and creamy. Ice Brownies and chill.
7. When chilled melt 150g white chocolate with 1 tablespoon butter and 100 g unsweetened chocolate with 1 teaspoon butter (separately!). Cover chilled peanut butter icing with layer of white chocolate and chill, then cover white chocolate with melted unsweetened chocolate. Chill. Cut and serve when top layer of chocolate has hardened.

Bitter mood makes bitter food! So fucking smile! :D

Ciao for now!

Dippin' Fun

Today was a day of pure awesome. I spent 2 hours in Toys R Us (just for kicks) and then I spend another 5 hours in Chapters trying to find a book. I went to every floor and finally what I came across was a book that was made into a movie (which I watched and it changed my life) the book is called The Help. I swear to jeebus...you will love the movie if you haven't seen it, go watch it; and then read the book :P

Anyways moving on! I went to Red Robin for a fat burger and ended up trying their cheese sticks. I loved them so much that I found a different version of them. Though I wish to get the real recipe one day haha. 

You can add a couple finely diced jalapeno peppers if you want extra kick. The dipping sauce which was great-not sure what goes in it, so I can't remake it exactly but I have a very similar recipe for you.

Give this a try!


Monterey Jack Cheese Sticks:

Ingredients:

2 (8-oz.) pkgs. Monterey Jack cheese with jalapeno peppers
1 cup all-purpose flour
1 1/2 teaspoons ground red pepper
1 cup fine, dry bread crumbs
1 teaspoon dried parsley
4 eggs, beaten
vegetable oil
Dipping sauce: red pepper jam (recipe follows) 

Directions:

1. Cut cheese crosswise into 3/4-inch slices. Lay slices flat and cut in half lengthwise.
2. Combine flour and red pepper; stir well. Combine bread crumbs and parsley in another bowl; stir well. Dip cheese sticks in beaten eggs. 
3. Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumb mixture, pressing firmly so that crumbs adhere. 
4. Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.
5. Fry cheese sticks in 375-degree deep oil until golden brown. Drain on paper towels. Serve immediately with marinara sauce, if desired.

Sweet Red Pepper Jam

Ingredients:

7 medium red bell peppers (4 to 6 ounces each), seeded
1 serrano pepper, halved lengthwise and seeded
2 cups apple cider vinegar
1/2 tsp salt
2 cups granulated sugar
1 Tbsp apple pectin
1 Tbsp canola oil

Method:

1. Cut enough red bell peppers into 1/4-inch dice to make 1 cup, reserve. Cut the remaining peppers into 1/2-inch pieces, place in a medium saucepan with the Serrano pepper, vinegar, and salt, and bring to a simmer over medium heat. Cook, stirring occasionally, for 15 to 20 minutes, until the peppers are tender.
2. Line a fine-mesh basket strainer with dampened cheesecloth and set it over a deep bowl. Strain the pepper mixture through the cheesecloth. Do not push on the solids (that would cloud the jelly). 
3. Twist the cheesecloth and let it sit in the strainer for about 15 minutes, lightly twisting and pressing gently from time to time to extract all of the liquid. 
4. You should have about 1-3/4 cups liquid. Discard the peppers.
5. Combine the sugar and pectin in a small bowl, mixing well so that the pectin will dissolve smoothly.
6. Heat the canola oil in a small frying pan over low heat. Add the diced peppers and cook slowly to soften them without coloring them, about 5 minutes. 
7. Drain the peppers on paper towels, then place them in a clean large saucepan. Add the pepper liquid, increase the heat to medium, and heat until the liquid is warm. 
8. Slowly add the pectin mixture, whisking until dissolved, then attach a candy thermometer to the pan. Increase the heat, bring to a simmer, and simmer until the jelly reaches 215 to 220 degrees F. Remove from the heat.

Checking:
To test that the jelly is at the right consistency, put a tablespoonful of what you’re cooking on a plate and chill it in the refrigerator for 10 minutes. If it is too thin, return to the heat, cook a few more minutes, and retest.
Pour the jelly into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to a month.

Bitter mood makes bitter food! So fucking smile! :D

Ciao for now! 

Goodness

Hey there readers! I am just sitting here after a large meal and wanted to share something so delicious and so satisfying it will give you a serious foodgasm and one hell of a food hang over.
Mmm tremendous. That is all.

Here it is....(I know the picture is appetizing but just wait until the you smell the aroma coming from your oven! You will be drooling. I promise that.)

Philly Cheesesteak Stromboli:

Ingredients:

1 pizza dough (store bought or homemade if you feel courageous)

1 cup fresh mushrooms stems removed & sliced
1 lb sirloin steak trimmed of excess fat & sliced very thinly
1 large white onion thinly sliced

1/2 tsp. salt

1/2 tsp. minced garlic
1 large green pepper cut into thin strips

1/4 cup Worcestershire sauce

4 Tbsp. olive oil divided
2 c. Provolone (or mozzarella cheese shredded)
1/2 tsp. ground black pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Roll the pizza crust out into an oblong shape. Place the crust on a lightly greased or parchment-lined pan. Drizzle 1 Tbsp. of olive oil over the entire crust. Set aside.
3. In a large skillet, add the remaining 3 Tbsp. olive oil, onion, green pepper, and mushrooms. Saute over medium heat for 10 minutes, stirring occasionally. 
4. Meanwhile, slice the beef into thin bite-sized strips (freeze the meat one hour prior for easier slicing). Add the sirloin, garlic, salt, pepper, Worcestershire sauce to the skillet. 
5. Continue to cook another 5 minutes, or until the meat is browned and the sauce thickens. Remove from heat.
6. Place 1 c. of shredded cheese down the center of the pizza dough. Spoon the meat mixture onto the cheese. Top with the remaining shredded cheese. Fold the dough over and pinch the edges to seal.
7. Brush the outside of the Stromboli with an egg wash (eggs lightly beaten); bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.

Enjoy the food coma! :P

Bitter mood makes bitter food. So fucking smile! :D 

Ciao for now! 

Veggies!

Greetings! And welcome to my plant! ...I can only apologize...

Today I want to share two sandwiches. These are vegetarian and I am sharing these not only because they are UNREAL but also because many people think that vegetarian food is "gross" or "bland" ....or whatever, but either way you get the picture; most people don't see the versatility that veggies have. These two recipes I stumbled upon by accident, they prove that veggies are yummy! Now, as for the meat lovers (myself included) these really are satisfying, I promise. Maybe along side a steak for some of the gentlemen lol....either way, try it! You will want to make these for every snack/meal/lunch...it's just delicious. :)

Portobello Mushroom Sandwich:

Ingredients:

1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup olive oil
8 portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out
1 loaf ciabatta bread
1/4 cup basil pesto
8 (1/4-inch) tomato sliced
10 ounces Monterey Jack or provolone cheese, thinly sliced
4 to 8 romaine lettuce leaves

Method:

1. Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated.
2. Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn several times to coat, and let sit at room temperature for 30 minutes.
3. Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Slice the ciabatta widthwise into 4 pieces, each slightly smaller than the width of the mushrooms (you may have some bread leftover). Slice each piece in half horizontally to make 4 tops and 4 bottoms. 
4. Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes. Remove the bread to a cutting board or work surface.
5. Spread 1 heaping teaspoon of the pesto on each ciabatta top and bottom (2 teaspoons per sandwich—you’ll probably have some pesto leftover). Place 2 tomato slices on each bottom and season with salt and pepper. Set aside while you grill the mushrooms.
6. Place the mushrooms cap-side up on the grill, close the grill, and cook until just starting to become tender, about 4 minutes. 
7. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until the mushrooms just give way when pierced with a knife and the cheese is melted, about 4 minutes more.
8. Remove the mushrooms from the grill. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread. 
9. Repeat with the remaining mushrooms and bread bottoms. Top with the lettuce leaves and bread tops and serve immediately.

Eggplant and Sweet Pepper Sandwich:

Ingredients:

1/3 cup freshly squeezed orange juice
3 tablespoons olive oil, plus more for oiling the grill
5 teaspoons red wine vinegar
2 medium garlic cloves, thinly sliced
2 teaspoons kosher salt
1 1/2 teaspoons packed, finely grated orange zest
1/2 teaspoon red pepper flakes
3 medium bell peppers, ends trimmed, seeds and stems removed, and quartered
2 medium globe eggplants, sliced crosswise into 1/4-inch-thick pieces
4 ounces chèvre (goat cheese), crumbled
1 loaf ciabatta, sliced in half horizontally and lightly toasted
3 cups baby spinach

Method:

1. Place the orange juice, measured oil, vinegar, garlic, salt, orange zest, and red pepper flakes in a large, nonreactive bowl and whisk to combine. Add the bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes.
2. Heat a gas or charcoal grill to medium (about 350°F to 450°F) or a grill pan over high heat and rub the grill or grill pan with a towel dipped in olive oil. 
3. Remove the eggplant from the marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to a plate and set aside. 
4. Place the peppers on the grill and cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. 
5. Remove to the plate with the eggplant and set aside.
6. Place the crumbled cheese on the bottom piece of bread, then evenly distribute the spinach over the cheese. 
7. Drizzle the marinade over the spinach, then layer the grilled vegetables over the spinach. 
8. Close the sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. 
9. Flip the sandwich after 10 minutes and press it down for another 10 minutes. Then unwrap, slice, and serve.

Bitter mood makes bitter food! So fucking smile! :D

Ciao for now! 

Tempting Tagine

Hey readers! I was thinking of something unique to share with you and thought of this morccan lamb recipe. This is also extra fun because I am taunting the friend next me who isn't allowed to eat today for medical reasons..I am a wonderful friend haha! Enjoy this food because he cannot :(

Lamb Tagine with Dates and Sweet Potato:

Ingredients:
6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

For serving:
100g blanched almonds , toasted
good handful coriander , roughly chopped
Method:

1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. 
2. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. 
3. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
4. Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
5. Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. 
6. Taste and add more seasoning if necessary. 
7. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Bitter mood makes bitter food. So fucking smile! :D



Ciao for  now!

Taco Time!

Who doesn't love tacos? I personally adore them, especially fish tacos. Fish tacos are a really cool spin on the traditional... these are topnotch, flavorful and simply mouth-watering! If you have never never had a fish taco before but love tacos in general and you also happen to like fish then this recipe is something you absolutely must try!! You can adapt this recipe to your own liking or you could do it exactly as is, this is your time to play with your food haha! 

I am also sharing a yummy fresh cold tea recipe which compliments this dish perfectly, in my opinion.

Amazing Fish Tacos! 

Ingredients:

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded


Directions:

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. 
3. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
4. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. 
6. Drain on paper towels. Lightly fry tortillas; not too crisp. 
7. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Green Apple Mint Tea

Ingredients:

2 Stash brand Moroccan Mint Green tea bags
3/4 cup boiling water
3/4 cup apple juice
1/4 cup sparkling water
Ice cubes
Garnishes: lemon or apple slices, mint sprigs

Directions:

1. Steep Stash Moroccan Mint Green tea bags in boiling water for 3 to 5 minutes.
2. Gently squeeze tea bags and remove.
3. Add apple juice and sparkling water.
4. Pour over ice.
5. Garnish with the lemon or apple slices and mint sprigs.

Bitter mood makes bitter food. So fucking smile! :D

Ciao for now!

A Warm Breeze

It's such a gorgeous day today! On these days I love to cook something that is light yet filling, so this recipe that I have for you is filling but light enough to eat outside while enjoying the fresh air and possibly an afternoon cocktail. Haha, so without farther babble...here are the recipes for a great lunch/dinner and wonderfully fresh afternoon drink! :)

Steak with Spicy Rice Noodles:

Ingredients:

For the vinaigrette:
3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons rice vinegar
1 tablespoon chile-garlic paste (look for the one with the rooster on the jar in the Asian food section)
1 tablespoon fish sauce
1 1/2 teaspoons granulated sugar
1 teaspoon kosher salt
1 tablespoon olive oil

For the noodles and steak:
1 1/2 pounds baby or regular bok choy, cleaned, ends trimmed, and cut into 1-inch pieces
1/2 pound medium dried rice stick noodles
1 teaspoon olive oil
1 pound flank steak, trimmed of fat and sinew
Kosher salt
Freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro
2 tablespoons salted, roasted peanuts, coarsely chopped, for garnish
1 medium lime, cut into 4 wedges, for garnish

Method:
For the vinaigrette:
Place all of the ingredients in a medium, nonreactive bowl and whisk to combine; set aside.

For the noodles and steak:

1. Line a baking sheet with a layer of paper towels; set aside. Bring a medium saucepan of water to a boil over high heat. 
2. Add the bok choy and boil until crisp-tender, about 1 minute. 
3. Remove with a slotted spoon to the prepared baking sheet; set aside.
4. Return the saucepan of water to a boil. Place the noodles in a large, heatproof bowl and pour the boiling water over them. 
5. Stir briefly to separate the noodles, then let them soak until they’re loose and pliable, about 5 minutes. 
6. Drain in a colander; set aside.
7. Rub the oil on both sides of the steak and season the meat generously with salt and pepper. 
8. Heat a large frying pan over medium-high heat until hot, about 3 minutes. 
9. Carefully lay the steak in the pan and sear for 6 minutes per side for medium rare. 
10. Transfer to a cutting board to rest, about 5 to 10 minutes.
11. Return the noodles to the large bowl and add the reserved bok choy. 
12. When the flank steak is ready, slice it lengthwise with the grain into 3 strips.
13.  Slice each strip against the grain into 1/8- to 1/4-inch-thick pieces and add to the bowl. 
14. Give the reserved vinaigrette a quick whisk, then pour it over the steak, noodles, and bok choy. 
15. Add the cilantro and toss, using tongs, until everything’s evenly combined and coated. 
16. Serve garnished with peanuts and lime wedges.

Mint Julep:

Ingredients:
2 tablespoons (1 ounce) club soda
2 heaping teaspoons superfine sugar
15 fresh mint leaves, plus 5 small sprigs for garnish
6 tablespoons (3 ounces) Bernheim or other high-quality whiskey
2 cups crushed ice

Method:

1. In julep cup, stir together club soda and sugar until sugar just begins to dissolve. 
2. Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed. 
3. Add whiskey, then fill cup with crushed ice and, using long spoon, stir briefly. 
4. Tuck mint sprigs into top of cup and insert short straw; enjoy!

Ciao! 

Bitter mood makes bitter food. So fucking smile! :D 

Jerk!

Exam is done! One more to go! Woohoo! Alright, so today I am celebrating by making something super delicious and oh so addicting. Get your kitchen ready and start making this now! A great way to entertain or just to chow down with some friends.
This recipe I "stole" from Bobby Flay, that ginger knows how to make one heck of a meal! It is not a quick recipe but it is sooo worth the effort because it is sensational!! This recipe is one of my all time favorites! So give it a shot!

Jerk Chicken:

Ingredients:

Jerk Rub:
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
8 chicken thighs
Sliced fresh mango
Homemade Mango Habanero Sauce, recipe follows
Cilantro leaves, for garnish 

Directions:

1. Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. 
2. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. 
3. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. 
4. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.

Homemade Mango-Habanero Sauce:

Ingredients:
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar
Salt


Directions:

1. Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt. 

Now go, make this today! :P haha


Bitter mood makes bitter food! So fucking smile! :D

Food for the Soul

Hey everyone! I am still stuck on the southern food, it's just so darn good! Nothing beats soul food. Don't count calories but rather count how many bites you have left on the plate before you go for seconds. That's what eating is about, enjoying every bite! If you are worried about calories or something else silly, take a walk around town...but don't cut the flavor to cut calories-that is just my humble opinion and I seem to be in good shape. That being said here is a recipe for out of this world crab cakes with a creamy dipping sauce that is sure to please your taste buds; these are jam packed full of flavor! 

New Orleans Style Crab Cakes:

Ingredients:

450g cooked crab meat 

1 red pepper, very finely chopped 
2 sticks celery, very finely chopped
1 tablespoon parsley, very finely chopped

100g fresh white breadcrumbs

1-2 tablespoons chives, very finely chopped

5 spring onions, very finely chopped (white and green parts) 
1 red chilli, de-seeded and finely chopped
1/2 tablespoon New Orleans spice mix 

2-3 tablespoons mayonnaise  
Polenta and some more spice mix for coating

Veg. Oil for frying

New Orleans Spice Mix:

2 tablespoons kosher salt
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1/2 tablespoon white pepper
1 tablespoon dried thyme
1/2 tablespoon black pepper
1 tablespoon dried oregano

Method:

1. Soften the red pepper and celery very gently for about 15 minutes until lovely and soft but not colored. Set aside and allow to cool.
2. Pick through the crab meat to check for any pieces of shell, then place in a large bowl. Add all the other ingredients, including the softened veg (when cool), plus some salt and pepper. Mix well and taste for seasoning.
3. Form into cakes and set aside to chill in the fridge for an hour.
4. After the cakes have been chilled, cover a plate with polenta, then add another half tablespoon of New Orleans spice mix and mix it together. Coat each crab cake in the polenta and spice mix by turning it over in the mixture and dusting off any excess.
5. Heat about 2 cm vegetable oil in a heavy based frying pan and cook the cakes for a few minutes on each side until golden and crisp. Cook them in small batches that way you don't crowd the pan which will lower the temperature of the oil. 
6. Drain the cooked cakes on a paper towel then keep them warm in a very low oven while you cook the remaining crab cakes.

Lemon-Dill Dipping Sauce:

Ingredients:

1/2 cup light sour cream
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon grated lemon zest
1/2 teaspoon each Old Bay Seasoning 

1/2 teaspoon hot horseradish
Pinch of ground black or white pepper

Method:

1. Whisk together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.

Bitter mood makes bitter food! So fucking smile! :D

Southern Comfort

What is it about southern cooking that makes us feel so satisfied and happy (besides the flavor of course)? My guess is that it's something to do with the southern comfort, the feeling of being at home even if you aren't from the south. People of the southern states have a way about them, and it's always pleasant. Here are some true southern dishes to make you happy, because, after all that is what cooking and eating is all about.

Fried Green Tomatoes:

Ingredients:
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Method:

1. Combine egg and buttermilk; set aside.Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. 
2. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture. 
3. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. 
4. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. 
5. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. 

Buttermilk Biscuits:

Ingredients:
2 cups unbleached all-purpose flour , plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminium)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter , very cold
1 cup buttermilk (approximately)

Directions:

1. Preheat your oven to 450°F. 
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor. 
3. Cut the butter into chunks and cut into the flour until it resembles course meal. 
4. If using a food processor, just pulse a few times until this consistency is achieved. 
5. Add the buttermilk and mix JUST until combined. 
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet. 
7. Turn the dough out onto a floured board. 
8. Gently, gently pat (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. 
9. Use a round cutter to cut into rounds. 
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. 
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. 
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. 
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. 
14. Do not over bake. 
15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. 
16. The dough must be handled as little as possible or you will have tough biscuits. 
17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of over mixing. 
18. You also must pat the dough out with your hands, lightly. 
19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit. 
20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. 
21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes. 

Southern Fried Chicken:

Ingredients:
2-3 pounds of any part of the chicken you like best-legs, breast or even a whole cut-up fryer.
1 quart of buttermilk
4 eggs
3 cups of flour
seasoning like salt & pepper or Mrs. Dash
1 1/2 cup Crisco vegetable oil or shortening
3 medium sized bowls, large cast iron skillet

Method:

1. Rinse chicken parts under cold running water and place in a bowl, cover with buttermilk. 
2. Let the chicken marinate in the buttermilk for at least 10 minutes, preferably longer. You can cover and refrigerate this for hours prior to frying. 
3. Place flour in a bowl, season flour to taste with salt, pepper, etc. 
4. Crack open the eggs in another bowl, beat the eggs. 
5. Put Crisco in the skillet and place on stove on medium high heat 
6. Remove 1 piece of chicken from the buttermilk, allowing excess buttermilk to drip off. 
7. Roll the chicken in the flour. 
8. Roll the chicken in the raw eggs, then roll in flour again. 
9. Place chicken in skillet. Repeat process until all the chicken has been coated and is in the skillet. 
10. The Crisco in the skillet should be hot enough to instantly begin to fry the first piece of chicken, if not, turn the heat up slightly. 
11. Each piece of chicken needs to be browned quickly on the outside for crispiness, then turn the heat down to finish cooking the chicken through. 
12. Cooking time will be about 30 minutes. 
13. Do not cover the frying chicken with a lid, the chicken will absorb more of the Crisco and not be as crispy if you do. 
14. To test for doneness, poke the chicken with a fork. 
15. You only want to see clear liquid run out, not blood. Place the crispy southern fried chicken on a paper towel to absorb the excess grease, serve with mashed potatoes, green beans, corn, homemade biscuits and sweet tea for a complete southern meal. 

Enjoy the goodness!


Bitter mood makes bitter food! So fucking smile! :D

50's Dinner

I was watching a show which was placed in the 50s. It made me wish I had the chance to live in those days, for some reason it just seems like I would fit in really well in those days. Either way, to curb my unexplained "nostalgia" (for lack of a better term), I dug up some yummy recipes from those days...here are some traditional dishes! Hope you like 'em! Ciao for now!

Meat Loaf & Toasted Scallion Mashed Potatoes

Ingredients:

The Meat Loaf:
1 1/2 pounds lean ground pork
1 1/2 pounds ground veal
3 large eggs
1 cup breadcrumbs
2 cups corn kernels, drained
2 tablespoons Worcestershire sauce
1/8 cup steak sauce of choice
Salt and pepper to taste

The Mashed potatoes:
5 large baking potatoes
1 1/2 sticks unsalted butter
1 cup fresh scallions, chopped
1 cup heavy cream
Salt and white pepper to taste

The Meat Loaf:

1. Preheat oven to 325 degrees.
2. Have all ingredients at room temperature and mix together well.
3. Form a loaf on a greased and sided baking pan.
4. Bake in preheated 325 degree oven until cooked through, about 2 hours. Test with meat thermometer if there is any question as to doneness. This makes a generous loaf. It is excellent cold, sliced, and made into sandwiches the next day.

The Toasted Scallion Mashed Potatoes
1. Peel the potatoes and cut into large chunks. Boil potatoes in lightly salted water until tender and easily pierced with the tip of a knife. Drain.
2. Heat the butter in a saute pan over medium-high heat and stir in the scallions. Sauté the scallions until toasted.
3. With an electric beater, beat the butter and scallions into the potatoes and continue to beat, while adding cream in a stream. Season with salt and pepper and whip until smooth and fluffy. Potato recipe can be placed in a casserole and kept covered in a warm oven until ready to serve

Fruit Cocktail Cake:

Ingredients:

Cake:
1 1/4 cups sugar
2 cups flour
2 tsp. baking powder
1 tsp baking soda
2 eggs - well beaten
1 Medium can Fruit Cocktail (1 lb can)

Topping:
1/4 cup brown sugar
1/2 cup chopped nuts
Topping:
1 cube butter, or margarine
3/4 cup sugar
1/2 cup milk
1 tsp. Vanilla

Method:

1. Mix together sugar, flour, baking powder, baking soda, vanilla, eggs and then add fruit cocktail.
2. Sprinkle with brown sugar and nut topping. 
3. Bake for 40 minutes in a 400 degree oven.
4. While baking, mix 1 cube butter, sugar, milk and vanilla in saucepan and melt. 
5. Pour over top of cake while still hot. 
6. Allow to cool and serve with whipped cream.

Bitter mood makes bitter food! So fucking smile! :D

Sunny Day

Woohoo! Semester is over! Only exams left. Anyways, I have decided to share some unique drink recipes with you because it's sunny outside and I suggest you invite some friends & hang out in your backyard  with some yummy refreshing drinks and a tasty snack! :)

Watermelon Slushy:

Ingredients:

6 ice cubes
2 cups cubed seeded watermelon
1 teaspoon honey

Directions:

1. Place the ice cubes into a blender. Cover, and pulse until crushed. 
2. Add the watermelon and blend for about 1 minute, until slushy.
3.  Add the honey, and blend for about 10 seconds.
4. Serve with a straw. 

The original Alabama Sweet Tea:

Ingredients:

2 cups sugar
1/2 gallon water
1 tray ice cubes
3 family sized teabags of orange pekoe tea
3 cups cold water, or as needed

Directions:

1. Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
2. Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended. 

Hawaiian Passion:

Ingredients:

2 cups Guava Juice (Concentrate)
2 cups Passion Fruit Juice (Concentrate)
2 cups Orange Juice
2 cups Pineapple Juice
3 cups Carbonated Water (or to taste)

Directions:

1. Blend with ice until slushy. 
2. Serve in a cocktail glass or any cool shaped cup. 

Passion Colada:

Ingredients:

2 cups Passion Fruit Juice
2 cups Coconut Cream
4 teaspoons  Lime Juice

Directions:

1. Blend with a cup of crushed ice and serve in a collins glass. Serve immediately. 

And for a refreshing afternoon cocktail try this!

Refreshing Lychee Martini

Ingredients:

1 cup lychee juice (see note)

1/2 cup pink grapefruit juice, preferably fresh-squeezed

1/2 cup chilled vodka

Ice cubes

12 fresh lychees, peeled and pitted, or 1 can (398 ml/14 oz) lychees, drained

6 thin slices lime

Note: If you can’t find lychee juice, use canned lychee syrup.

Directions:

1. In a cocktail shaker, combine the lychee juice, grapefruit juice, vodka and ice cubes. Shake or stir well. 
2. Strain into martini glasses. Garnish each drink with 2 lychees and 1 lime slice.
3. Fun Trick: Freeze the lychees before putting them in the martinis.

Greek Lemon Cake:

Ingredients:

3 cups cake flour
1 tsp baking soda
14 tsp salt
6 eggs
2 cups white sugar
1 cup softened butter
2 tsps grated lemon zest
2 tbsps lemon juice
1 cup plain yogurt

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan. 
2. Sift the flour, baking soda, and salt together. Set mixture aside. 
3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside. 
4. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. 
5. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.

Bitter mood makes bitter food! So fucking smile! :D

Na na na na na na na na na....Meat Dinner!

Hello readers! I am writing today about what I made last night for dinner; it was a large and protein filled dinner...however, it was so freakin yum! I just had to share. I didn't have too many ingredients available so me and my friend used or imaginations to make something simple which yielded a dinner of complex taste. So please enjoy! :)

Mayo Pork Chops:

Ingredients:
8 boneless pork chops
3 hefty tablespoons mayonnaise
2 hefty tablespoons sour cream
4 garlic cloves, finely chopped
1/2 an onion sliced
1 teaspoon smoked paprika
1/2 teaspoon white pepper
1/4 of a cup soy sauce
1 teaspoon white vinegar
1/2 teaspoon of thyme
1/4 teaspoon turmeric

Method:

1. In a large mixing bowl mix the sour cream and mayonnaise together well.
2. Add paprika, white pepper, soy sauce, vinegar, turmeric, & thyme to the mixture.
3. Mix in onion slices and garlic with the mayonnaise mixture. 
4. Take the pork chops one by one and coat them with the mixture and leave the well coated chops  in the bowl. 
5. Leave them to marinade for 1-2 hours (covered) in the fridge.
6. Preheat the oven to 425F
7. Place the marinated chops in a (tinfoil lined) deep dish baking pan [you can sprinkle pork chops with Rosemary if you like]. Cover with tinfoil.
8. Let it cook for about 45-50 minutes, or until juices run clear. Then uncover and cook for another 10 minutes at 410F.
9. Let the pork chops rest for 20 minutes before serving. 

**You can cut off some of the fat from the pork chops and use it instead of oil for cooking the next dish**

Ground Beef & Quinoa:

 Ingredients:

1lb ground beef
Quinoa (2 cups, cooked)
4-6 teaspoons 5 spice
3 teaspoons cumin
4 teaspoons ground/dried Chile peppers
3-4 teaspoons ground/dried garlic
1/2 onion diced
4 sticks of celery, chipped into 1"pieces
2 teaspoons smoked paprika

Sauce:
3 teaspoons salted black bean paste (Chinese)
3 teaspoons sesame oil
3 cubes fermented Chinese tofu (not spicy)
1 teaspoon XO sauce (buy at any Chinese market)

 Method:

1. In a small pot, mix together all ingredients for the sauce together.
2. Let it simmer at the lowest possible heat for about 15 minutes and stir constantly but very slowly.
3. When it blends together and turns light brown, pour it out into a bowl and let it cool to room temperature.

 For the ground beef: mix (with your hands) all the spices with the ground beef in a large bowl. Once that is done, saran wrap the bowl and let it marinade at room temperature for 30-60 minutes.

1. Preheat a frying pan to medium-high heat (to test for right heat, splash a bit of water onto the pan and if it sizzles you are ready to go).
2. Fill the pan with a very thin layer of oil-if you can use animal fat (such as pork) then use that.
3. Throw the marinated ground beef on to the pan; stir and break it down until the pieces are no large than 1/2 an inch in size. 
4. When the meat browns, mix in celery until it is coated in oil.
5. Turn the heat down to medium heat
6. Cover and let simmer stirring every 3-5 minutes; until all the ground beef is browned and very lightly charred.
7. Serve on top of cooked quinoa. 

DINNER IS COMPLETE!


Bitter mood makes bitter food. So fucking smile! :D

Pudding!

Who doesn't love pudding? Nobody. Because, pudding is homey and satisfying. That is why today I am sharing with you two recipes for puddings. One is a banana-caramel bread pudding and the other is a rice pudding. Both of which are always a great hit with my friends and family. Test it out on yours and I guarantee your hand will cramp from writing the recipes down for everybody. So give it a shot! I am going to get some bubble tea! :) 

Rice Pudding:

Ingredients:

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

1 tablespoon butter

1/2 teaspoon vanilla extract

Directions:

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.

Stir in remaining 1/2 cup milk, and the beaten egg.

Cook 2 minutes more, stirring constantly.

Remove from heat, and stir in butter and vanilla. 

Serve warm.

Banana Caramel Bread Pudding 

Custard Ingredients:
18 eggs
2 cups sugar
2 tablespoons vanilla
4 cups heavy cream
3 cups milk
3 loaves of Ciabatta bread (or similar), cut into 1 1/2-inch cubes

Method:

Mix first five ingredients together then add the bread.

Banana Caramel:

1 cup sugar
6 tablespoons butter
2 tablespoons water
3 tablespoons lemon juice
5 bananas, peeled, sliced into 1/4-inch sections

Method:


Mix ingredients together.

Layer the caramel with the bread.

Bake at 350 degrees F. for one hour.








Bitter mood makes bitter food! So fucking smile! :D 

For the kids

Yay, it's Monday! Why am I so happy it's Monday? Because this is my last week of classes! Then I have exams for a week and finally after that I am free as a bird (not a caged one, because those birds aren't free at all...poor bastards)! That is why I am happy.

Okay, so getting to what I am going to be sharing with you today, which is kid friendly food! Yep. I know how much of a fuss mom's make over healthy meals for their kids, as they should, and I also know how much of a terrible time kids have eating that stuff. So, these solutions are healthy, kid friendly meals that caretakers and parents will love and so will the kiddies. :)

Pumpkin Ginger Cupcakes:

Ingredients:

1/3 cup finely chopped crystallized ginger
1/4 cup water
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice (you can use ground nutmeg instead)
1 cup butter, room temperature
1 cup white sugar
3/4 cup light brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 (15 ounce) can pumpkin puree

For the Cream Cheese Frosting
16 ounces cream cheese, softened to room temperature
1 1/2 - 2 pounds confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
ginger syrup from above recipe

Directions:

1. Sift the dry ingredients (flour, pudding mix, baking soda, salt, cinnamon, ground ginger and allspice) into a bowl and set aside. 
2. Beat the butter and sugars until light and fluffy, about 2 minutes. Beat in eggs one at a time until thoroughly incorporated. Add in vanilla and pumpkin puree beating until combined, scraping the sides of the bowl as needed. 
3. Gradually add in the flour mixture, mixing until just combined, scraping sides of bowl as needed. Beat it on low so you don't over mix your flour. I just mixed it by hand. 
4. Use a small mesh sieve to strain the ginger from the sugar syrup. Keep syrup for cream cheese frosting. Mince the ginger and use a rubber spatula to gently fold it into the batter. 
5. Using a large cookie scoop (3 tablespoons) divide the batter between the prepared muffin wells. 
6. Bake in the preheated oven for 20-22 minutes or until golden and the tops spring back when lightly pressed. Cool in the pans for about 10 minutes before removing to cool completely on a wire rack. 
7. Cream together room temperature cream cheese until the texture becomes creamy. With the mixer of low, slowly add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and ginger syrup and mix to combine. 
8. Frost the cupcakes and serve!

Yogurt-Pops:

Ingredients:

2 cups strawberry yogurt
1 Tbsp fresh lemon juice
2 Tbsp light corn syrup
2 Tbsp sugar, or to taste
2 cups fresh or frozen unsweetened strawberries

Directions:

1. Have ready eight 3- to 4-oz ice-pop molds and wooden ice-pop sticks.
2. Purée yogurt, lemon juice, corn syrup, sugar and 1 cup strawberries in a blender or food processor until smooth. Add remaining berries; pulse until mixture is puréed but still has tiny specks of strawberry.
3. Pour into molds, cover with tops and insert ice-pop sticks. Freeze 4 to 6 hours until hard.
4. To serve: Remove tops from molds. Dip molds briefly in warm, not hot, water. Gently pull pops out of mold.

Mango Yogurt Variation: Substitute mango yogurt for the strawberry yogurt and fresh mango chunks for the strawberries.

Pineapple Yogurt Variation: Substitute pineapple yogurt for the strawberry yogurt and fresh pineapple chunks for the strawberries.

Date Dip:

Ingredients:
10 whole pitted dates
1 TBL water
1/3 cup plain yogurt.

Directions:

Blend until smooth. Use as a dip for whole wheat toast strips, fruit, or croissants

Hot-Dog-Corn-Muffins:

Ingredients:
1 large egg
2 tablespoons sugar - 2 tablespoons butter, melted 

1/2 cup White Puree (recipe bellow)
6 tablespoons low-fat milk
1/2 cup grated low-fat cheddar cheese
2 hot dogs, cut in half lengthwise, and chopped into small pieces
1/2 cup yellow cornmeal
1/2 cup Flour Blend (See Make-Ahead Recipe #8, p. 265)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda

White Puree:

2 cups cauliflower, cut into florets
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1-2 tablespoons water, if needed

1. Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
2. While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth paste.

Directions:

1. Preheat oven to 375 degrees and line a muffin tin with paper liners. Spray liners lightly with cooking spray oil 
2. In a large mixing bowl, whisk together the eggs and sugar until well combined, then whisk in the melted butter, White Puree, milk, cheese, and hot dog pieces. 
3. In another mixing bowl, whisk together the cornmeal, Flour Blend, baking powder, salt, and baking soda. 
4. Fold the wet ingredients into the dry and mix until flour is just moistened (don't over-mix or the muffins will be too dense) 
5. Scoop the batter into muffin tins, filling just to the top. Bake for 22- 24 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.

Bitter mood makes bitter food, so fucking smile! :D