Crepes 101

Crepes often break or come out chunky: well, here's a video from the Cooking.com channel that teaches you exactly how to go about making the perfect crepe.

Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce

Spaghetti squash is amazing for side dishes, or, in this case, the main course.  From the website Two Peas & Their Pod, here is the URL for a mouth-watering, baked spaghetti squash with creamy roasted red pepper sauce dish:

http://www.twopeasandtheirpod.com/baked-spaghetti-squash-with-creamy-roasted-red-pepper-sauce/

For more great recipes, check out the Two Peas & Their Pod website.

Baking Hard-'Boiled' Eggs Using a Muffin Tin

I've got you wondering: how is it you bake hard-'boiled' eggs? Well, here it is!  Written by David Galloway, here is a snippet out of the article he wrote on Lifehacker (I DID NOT write this; see the URL for the website at the bottom of the post):

"Hard cooking eggs in your oven works well largely because instead of watching over a huge pot of water and using an egg timer you just need to place your eggs in the muffin tin, place them in an oven at around 325 degrees Fahrenheit for 30 minutes, and then put the eggs in ice water for 10 minutes to cool down."

URL for the full article: http://lifehacker.com/5949549/bake-hard-boiled-eggs-using-muffin-tins

Strawberries with Cream Cheese Filling

Want a cool new recipe that's easy to make, yet delicious? Well, I got this one from About.com, and I recommend you give it a try before winter starts up again! Here's the link:

http://southernfood.about.com/od/strawberries/r/bln207.htm

Recipe five: Strawberry Mousse

Finally, a recipe!  I was in the mood for mousse, and what would be a better flavour than strawberry?  

You'll need:

Strawberries

A pack of plain gelatine 

Water

Cream

Sugar

Place 1 cup or so (depending on how much you plan on making), of water, into a pot, and set it to boil. Mash up the strawberries, but make sure to keep the juice and from the strawberries.  Add the juice to the pack of gelatine, and stir.  

Once the water comes to a boil, pour it into the gelatine+juice mixture, and let set in the fridge for aprox. 30 minutes. While it is sitting in the fridge, whip one cup of cream until it's thick. Add the amount of sugar you like (the suggested amount is 1/3 cup). 

When ready, take the mixture out of the fridge. Mix the cream, gelatine+juice mixture, and strawberries together, and let sit in the fridge for another two hours, or however long it takes to have a consistency of a mousse.

What did you think?  If you have any critiques, please tell me, because this recipe didn't come out with the same consistency I thought a mousse should have.  I'm going to try mousse out of the package and see if the consistency is any better, so I'll post some pics of that soon.  Until then...

-Lhasa

Halloween yet?

Sorry for the short message, but...

Preparing for Halloween already? Well, I'm starting to think about it.  For years, my friend held a Halloween party, where she and her family would have amazing, spooky (to an extent) treats.  Hopefully, I'll be able to post some pics, along with instructions. So, stay tuned for more recipes if you're thinking about some sort of halloween party, or if you just feel the need to make watermelon brains. :)

-Lhasa

Nutty Treat

Okay, I know I've sort of, well, dropped off the map, sorry about that.  School's back again, which is making it extra tough to actually find time to cook, much less upload the pics and write up instructions. In fact, I have one of two recipes still waiting on my camera that I need to post, so I'll get to that as soon as possible.  For now, I am reposting something I saw on Facebook.  Now, I'm allergic to nuts, however to all you nut lovers (get your mind out of the gutter), here's a yummy looking treat: 

Okay, back to homework.  Ugh.

-Lhasa

Crustshell Fanatic

Right, I meant to mention this in my last post.

Anyhow, for lunch today, I had chicken pot pie, and I have to tell you, the pie crust was amazing (yes, that deserved to be in bold lettering).  It was soft, but crunchy at the same time, and it was just the perfect saltiness.  I asked the cook how they made it, and they told me they got it from their supplier (go figure) so, unfortunately, I am without my wonderful crust.  However, I will go on a crust-frenzy, and try to find this elusive crust.  If you have any suggestions, please tell me!  I've really got to try all the different crusts, so wish me luck!

Perfect Mousse?

Sorry I haven't been posting!  School just started up again, and everything has been so hectic!  I should have recipes up soon, so hang in there.  For now, check out this website if you want to know how to make the perfect mousse:

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/jul/22/how-to-make-chocolate-mousse

Toasts Français

So, how about some toasts français?  This recipe looks amazing, and for some reason, I've had a craving for french toast.  Anyhow, give it a try!  It's from wikiHow, and here's the link:

http://www.wikihow.com/Make-French-Toast

I was thinking, for my next recipe, maybe chocolate mousse? My grandma has a really good recipe, so once this weekend (or possibly the next) comes around, I think I'll give it a try.  Stay tuned!

-Lhasa

Potatoes? How 'bout mashed...

Mashing potatoes can be difficult.  So I looked up some tricks, and found a good technique.  All credit to this website:

http://listverse.com/2007/09/11/top-10-basic-cooking-tricks/

And here's the article.  Check out the website for more tips!

This method is the French restaurant style of mashing potatoes – it will give you perfect mashed potatoes with no lumps. Peel and halve 6 medium sized potatoes and put them in a pot so they fill the pot about 2/3 of the way. Cover with cold water and add a very liberal amount of salt to the pot (you should be able to taste the salt in the water). Bring to the boil and partially cover the pot with a lid. Depending on the type of potatoes you use, cooking time can range from 10-20 minutes. When the potatoes are soft but not falling apart, remove them from the pot and strain all the water off immediately. Put half to 3/4 of a cup of cream on the stove and bring it to the boil (as soon as it boils turn off the heat). Place the potatoes in to a sieve (the same type you use for sieving flour). Using a sturdy spoon, force the potatoes through the sieve – this is hard work but it is well worth it). Once all of the potatoes have been sieved, put them back in the pot and place this on a low heat on the stove. Add a large knob of butter (30-50gms) and, using a wooden spoon, mix the butter in to the potatoes. While mixing start pouring some of the hot cream in to the mix – this will help melt the butter and adds depth of flavor and creaminess to the mash. Use only enough cream to make the potatoes in to a thick paste. Add a good grating of nutmeg. Taste for seasoning and add pepper and more salt if it is needed. Serve immediately.

Ranch Sauce

Okay, as a side to the chicken wings I just posted, here is a ranch sauce.  Now, I know that, if the chicken wings are really spicy, then this is an awesome dip to cool your mouth off.  I also got it from Saveur, and here's the link to the website where I found it:

http://www.saveur.com/article/Recipes/Ranch-Dressing


MAKES ABOUT 1 1⁄2 CUPS

This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).

1 cup mayonnaise
1 tsp. onion salt
1⁄4 tsp. dried chives
1⁄4 tsp. dried parsley
1⁄4 tsp. garlic powder
1⁄4 tsp. salt
1⁄4 tsp. freshly ground white pepper
Pinch ground dried oregano
1 cup buttermilk

1. Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds. Scrape dressing down sides of bowl with a rubber spatula. Increase speed to high and gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is very smooth, about 2 minutes more.

2. Cover and refrigerate dressing for at least 12 hours. Stir dressing well before serving. Dressing will keep, refrigerated in a cover container, for up to 2 weeks.

Chile-Spiced Grilled Chicken

Also known as Pollo al Horno.  I was looking through recipes on Saveur and found this one, which looks delicious. Since I didn't make this recipe up, here's the link the to website where I found it:

http://www.saveur.com/article/Recipe/Mexico-Chile-Spiced-Chicken

And now for the recipe:

INGREDIENTS

2 tbsp. prepared yellow mustard
2 tbsp. kosher salt
1 tbsp. achiote paste, such as El Yucateco (available at mexgrocer.com)
10 cloves garlic, peeled
5 dried guajillo chiles (available at marxfood.com), stemmed and seeded
Juice of 1 lime
1 (3–4-lb.) whole chicken, cut into 8 pieces
Salsa verde, for serving

INSTRUCTIONS

1. Combine mustard, salt, achiote paste, garlic, chiles, juice, and 1 cup boiling water in a blender, and purée until very smooth, at least 1 minute. Transfer to large bowl, and add chicken; toss to coat, and then cover and let marinate in the refrigerator for at least 4 hours or overnight.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium heat.) Remove chicken from marinade, and working in batches, add chicken to grill, and cook, turning once, until charred in spots and cooked through, about 30 minutes. Transfer to a serving platter, and serve with salsa verde on the side.

Indian Cuisine

So, I went over to a woman's house, and she cooked us lovely Indian cuisine.  Now, I didn't actually get the recipes, but here are some pictures, just for fun.

(Sorry for the quality of the pics, but I had to bring my bad camera to supper because it is smaller.)

Here's some chicken curry:

Spinach and peas, along with a variety of spices: 

Rice (obviously):

Lemon veggie salad:

Beats:

Okay, so this isn't actually Indian, but we brought this dessert.  It's apple/peach/plum crumble, and it was amazing. Maybe I'll post up the recipe a little later.

-Lhasa

Recipe four: Healthy Muffins

Looking for a healthy muffin?  Well, this recipe is sure to make your mouth-water.  Actually, scratch that.  The aesthetic appeal isn't that great, although the taste is pretty good.

Okay, here are the ingredients:

Dry ingredients:

-2 cups chopped oats

-1 tsp. baking powder

-1/2 ground flaxseed

Wet ingredients:

-3 egg whites

-1 cup low ricotta cheese

-1/4 cup vegetable oil

-1/2 cup brown sugar

In a separate bowl, mash up four bananas.

Blend all the wet ingredients together, and then mix the dry ingredients in a separate bowl.

After that, stir together the two bowls. Stir in bananas. Butter the muffin and/or cake tray, and pour in mix.  Slice up some peaches and place it on the cake, and into the muffins.  Now, the recipe didn't tell me exactly how long to cook for, so just cook it to whatever temperature works with your stove.

And there you go, healthy muffins and cake!  Now, it may not look the best, but it definitely tastes good.  So give it a try, and tell me what you think.  

-Lhasa

Gluten-Free Pancakes

Today, I'm off to go cook some Indian dishes!  Maybe I can take a few pics and post them with the next recipe :D But for now, here is a recipe for gluten-free pancakes.  I didn't make it up, I got it off Taste of Home website.  Here's the link:

http://www.tasteofhome.com/recipes/Gluten-Free-Pancakes

Anyway, here's the recipe (check out the website for more info about the meal):

Ingredients

• 1 cup brown rice flour
• 1/2 cup potato starch
• 1/2 cup ground almonds
• 3 teaspoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup fat-free milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/3 cup miniature semisweet chocolate chips, optional

Directions

• In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.
• In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Limoncello Freeze

Limoncello freeze! I fell in love with it as soon as I heard limon.  You see, I have a thing for lemons, or anything lemon related.  Anyhow, here is the recipe.  I didn't actually come up with this recipe, I got it from the Cooking Light magazine website.  Here's the link to the website:

http://www.cookinglight.com/food/recipe-finder/no-bake-desserts-00412000075876/page9.html

And here is the recipe off the Cooking Light:

Ingredients

• 1/4 cup lemon curd
• 2 1/2 tablespoons Limoncello (lemon-flavored liqueur)
• 2 cups vanilla low-fat ice cream 
• 4 vanilla meringue cookies, crushed (about 1/2 cup)
• 
  
• Preparation
• 1. Combine curd and liqueur in a small bowl, stirring with a whisk to blend. Add ice cream to curd mixture; stir to blend. Spoon 1/2 cup ice cream mixture into each of 4 bowls; top each with 1 crushed meringue cookie.

Frozen Yogurt Pops

I was looking for yummy recipes to end the summer (sorry for bringing it up). Anyway, I did not make up this recipe, I got it from Summer Recipes.  Here's the link to the website:

http://summerrecipes.net/frozen-yogurt-pops/

And here is the recipe from Summer Recipes on how to make Frozen Yogurt Pops:

Ingredients:

• 1 8-oz. container of your favorite flavor of yogurt

Directions:
1. Pour yogurt into paper cups. Fill them almost to the top.

2. Stretch a small piece of plastic wrap across the top of each cup.

3. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.

4. Put the cups in the freezer until the yogurt is frozen solid.

5. Remove the plastic wrap, peel away the paper cup, and eat your pop!

Recipe 3: Spaghetti alla Carbonara

So, for starters, I did not come up with this recipe.  I did, however, make it for supper tonight, and it was amazing.

I got the recipe from Cook's Illustrated, October 2001 issue.  The recipe was written up in the magazine by Bridget Lancaster.  If you have access to the issue, look at it while you cook your recipe, because it gives you some helpful tips.

Anywho, on with the recipe.

You'll need:

1/4 of extra-virgin olive oil
1/2 of bacon (although I used chicken because I had some leftover from my previous recipes)
1/2 dry white wine
3 large eggs
3/4 cup finely grated parmesan
1/4 grated Pecorino Romano
3 small garlic cloves, pressed through a garlic press, or minced to a paste
1 pound spaghetti (obviously)
Salt of pepper (optional, of course)

For starters, I mixed together the meat of choice, eggs, cheese, and garlic, which created a yellowish paste, shown below.

Then, I poured the oil into a skillet, and boiled up some water.

When the oil began to simmer, I poured in the chicken (or whatever meat you choose).  Once the water began to boil, I put the spaghetti into the pot, and let it boil (go with the instructions on the spaghetti package; according to the Cook's Illustrated taste test shows that Rozoni Spaghetti was the best brand to go with, although I didn't have access to the brand). Once the meat begins to golden, add in the wine, and continue cooking until it has burned off.

I then drained the pasta, and added it to the paste I made before.

Then, I added the meat, careful not to let too much oil drip in.

There you go!  Cook's Illustrated Spaghetti Alla Carbonara. I know, I went a bit more fancy with this recipe.  I hope you all enjoyed it, and be sure to check out the issue of Cook's Illustrated.

More recipes to come.


-Lhasa

Cutting An Onion

So, you want to cut an onion?  At first, I had a lot of trouble, and I wish I had seen this video!  Anyway, if you need any tips, check it out.

Disclaimer: I don't own this video.  I merely found it on Youtube.  Weelicious made it, and here is the link to the video:

http://www.youtube.com/watch?v=I37fHAlxTXg

Artichoke and Crab Dip

I've come down with a cold, which means a delay in more recipes, since I don't want to get any family members or friends sick.  However, if you're looking for any good dips, here's one that looks amazing!  I didn't come up with it, but I got it off this website:

http://www.cooks.com/rec/view/0,1915,147182-238206,00.html

If you want any more recipes like this one, check out Cooks.comAlso, I just joined Cook's Illustrated's recipe testing panel, where a different recipe is sent to you each month, and you evaluate it.  I can't wait to get my first recipe, and hopefully I'll be healthy by then.  

Anyway, enjoy cooking up this mouth-watering dip, and tell me what you think of it:

ARTICHOKE AND CRAB DIP

2 (14 oz.) cans artichoke hearts, drained & chopped 2 1/4 c. mayonnaise 2 c. grated Parmesan cheese 2 (6 oz.) cans lump crabmeat, drained 1/3 c. seasoned bread crumbs 1 1/2 tsp. garlic salt 1 tsp. lemon pepper Preheat oven to 325 degrees. In a medium mixing bowl combine all ingredients, blending well. Pour into a greased 3 quart baking dish. Bake 20-25 minutes or until heated thoroughly. Serve warm or at room temperature with crackers. Makes 6 cups.

A little husk, a little corn?

So, last video for the night: how to husk a corn.  I know from experience that this can be an extremely annoying activity, so if you happen to have a microwave handy, give it a try next time you plan on eating some corn on the cob.

I don't own this video.  Here's the link to where I found it:

http://www.huffingtonpost.com/2012/07/02/easiest-way-to-shuck-corn_n_1637556.html

Let's core some lettuce!

Want to core some lettuce?  Here's a tip how.  As per usual, I don't own this video in any way.  Check out the link to where I got it here. I'm really starting to love Saveur. In fact, check out their website: http://www.saveur.com/

How to peel garlic in less then ten seconds

So, while looking at the egg separating video, I came across this one: how to peel garlic in less then ten seconds.  Pretty cool, huh?  Again, I do not own this video in any way.  In fact, click here to read up on the video.

Separating egg yolks from egg whites

Here's a really awesome way to separate your egg yolks and egg whites.  Truly amazing.

Disclaimer: I don't own this video.  I couldn't find who actually made it, so if you do, please tell me.  Here's the link to the youtube video, though: http://www.youtube.com/watch?v=Uz2Vnp5ZW4c

Recipe Two: Quesadillas

For my second recipe, I decided to cook up some quesadillas (hey, I needed to figure out something to do with my left over chicken).  The ingredients you'll need are:

- One onion

- One pepper

- Chicken

- Tortillas

- Cheese

- Sour cream and salsa (optional)

- Olives (again, optional)

So, to start off, I cut up an onion (trying my best not to cry), along with a red pepper.  I decided to pre-fry the two, although, like I said in my last recipe, some people prefer raw onions.

While the two ingredients fried, I begun work on the cheese.  I shredded about a cup of cheese, and then crumbled some goat cheese into the mix.  Then, I sliced about twenty black, pitted olives.  By that time, the onions and peppers were fried.  I placed a bit of salsa onto the tortilla, and then added the peppers, onions, olives, chicken, and cheese (in no particular order).

Now that the hard part was done, all I had to do was place the quesadillas into the pan, and fry them up.  All stoves are different, but for me, I put it onto medium/high heat.  Make sure to cook the quesadillas long enough, or else the cheese won't melt properly.

And now you're done! I add a bit of sour cream onto mine, but as always, it's your choice.  I thought guacamole would be really good in this dish, although the food store wasn't carrying any.

So what did you think?  Good, bad? Suggestions even?  This was a really good recipe to use for the chicken leftover from the salad in my previous post (although I still have a tub of chicken sitting in my freezer). I'm still looking for another recipe to make, but hopefully, after looking through a few issues of Cook, I'll get some information. Until then....

-Lhasa

Mystery of the Many Pepper Colours

I mentioned before that I didn’t know the differences between pepper colors.  Well, here is the answer:

Green peppers are harvested before ripening fully, which makes them less expensive. They’re often more bitter then other colors of peppers.

Orange peppers contain the least amount of vitamin A, and are less commonly found in farmer’s markets. They also have the fruitiest taste.

Red peppers contain the most nutrients (for the most part), and are the most mature out of all the pepper types.

Okay, mystery solved.  Now I should really stop posting for the night.