November22011
Happy Halloween!

Happy Halloween!

halloween chun li street fighter ryu video games party awesome 

September152011
Beet and quinoa salad, babaganoush, and hummus. (Beets are my favorite! They’re like natures candy)

Beet and quinoa salad, babaganoush, and hummus. (Beets are my favorite! They’re like natures candy)
6PM
Falafal from the restaurant next to my apartment. Overall pretty good. Nice and moist on the inside, crispy on the outside

Falafal from the restaurant next to my apartment. Overall pretty good. Nice and moist on the inside, crispy on the outside
July312011
I must admit, even though I already knew most of these sushi etiquette rules I still turn my soy sauce into a thick wasabi soup….it’s just so much more convenient lol.   

I must admit, even though I already knew most of these sushi etiquette rules I still turn my soy sauce into a thick wasabi soup….it’s just so much more convenient lol.   

(Source: hallucinations)

food sushi etiquette restaurant eating 

July292011
One thing I really can’t stand? Way overcooked hardboiled eggs. I believe thats a huge reason most people don’t chose to make or order boiled eggs. When cooked correctly hardboiled eggs should NOT smell like fart and the yellow in the middle of the egg should NOT be a hard yellow bouncy ball.   When cooking eggs, you should start by placing them in a cold pot of water, then bring it to a boil. When it comes to a boil I like to turn it off, take it off the burner that was used and let sit for about ten minutes ( usually the amount of time it takes me to make some toast or get all my ingredients together to make a delish egg salad sammy). When ready remove from pot and run under cold water until you are able to handle them with your bare hands.  The whites should be solid and the yellow a slightly solid creamy consistency. 

One thing I really can’t stand? Way overcooked hardboiled eggs. I believe thats a huge reason most people don’t chose to make or order boiled eggs. When cooked correctly hardboiled eggs should NOT smell like fart and the yellow in the middle of the egg should NOT be a hard yellow bouncy ball.  

When cooking eggs, you should start by placing them in a cold pot of water, then bring it to a boil. When it comes to a boil I like to turn it off, take it off the burner that was used and let sit for about ten minutes ( usually the amount of time it takes me to make some toast or get all my ingredients together to make a delish egg salad sammy). When ready remove from pot and run under cold water until you are able to handle them with your bare hands. 

The whites should be solid and the yellow a slightly solid creamy consistency. 

food hardboiled eggs breakfast healthy 

July282011
Cold Soba Noodle Salad, great for the horrible heat of summer.  I mixed soy sauce, rice vinegar, honey, and garlic chili paste to taste (start with a tsp. of each) then tossed them with cooked soba noodles and let them sit till cool. I then added chopped green onions and toasted sesame seeds and tah-dah magic! 

Cold Soba Noodle Salad, great for the horrible heat of summer. 

I mixed soy sauce, rice vinegar, honey, and garlic chili paste to taste (start with a tsp. of each) then tossed them with cooked soba noodles and let them sit till cool. I then added chopped green onions and toasted sesame seeds and tah-dah magic! 

food soba noodles summer heat salad soy sauce vinegar honey chili 

July182011

Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

We were encouraged to try different kinds of noodles so I thought I would try making Pierogies since i’m half polish. I searched different recipes online and ended up using…

  • 2 cups all-purpose flour
  • 2 large room temperature eggs, beaten
  • 1/2 teaspoon salt
  • 1/3 cup luke warm water 

In a medium bowl I combined eggs, salt and water. After combining the wet ingredients add the flour and knead the dough until its firm and well mixed. Flour a large wooden cutting board, place the dough on the board and over with a bow for about an hour to rest.

When ready, work with half of the dough at a time and roll it out as thin as you can get it. Then cut out round circles to be filled. I had that nifty cutter you can see in my pictures that I was able to use to cut out the circles and also seal the pierogies. 

For the filling I made a almost traditional potato filling. Its really just mashed potatoes, but you need to make sure they are seasoned well since they will be going into a non-seasoned dough. I seasoned my potatoes with caramelized onions, sourkraut, butter, garlic powder, and a sprinkle of season salt. 

You can either freeze these to cook later or cook them immediately. When you are ready to enjoy just toss them into a large pot of boiling water for about five minutes (fresh). 

Talk about hard work! My arms were exhausted after rolling and rolling and rolling some more trying to make the dough as thin as possible. If I do it over again either I need to work out my arms a lot more first or…purchase a pasta machine. (I think I would do the second..) My pierogies came out pretty well. The dough was a bit too thick but the filling tasted AWESOME. 

Try making your own pasta some time, I promise it’s worth it! 

food pasta homemade pierogie polish potato dough daring kitchen 

10AM
Iphone cake I made for a friends birthday quite a while ago with some custom apps lol. My first time playing with fondant. The only thing I couldn’t accomplish was covering the whole cake either it would tear or just come out lumpy. Does anyone have advice for a fondant noob on covering cakes?

Iphone cake I made for a friends birthday quite a while ago with some custom apps lol. My first time playing with fondant. The only thing I couldn’t accomplish was covering the whole cake either it would tear or just come out lumpy. Does anyone have advice for a fondant noob on covering cakes?

food cake fondant baking decorating iphone birthday 

1AM
gastrogirl: uv cake flavored vodka. I’m curious if this actually tastes good or not. Has anyone seen it or tried it?

gastrogirl:

uv cake flavored vodka.

I’m curious if this actually tastes good or not. Has anyone seen it or tried it?

vodka uv cake alcohol 

July152011
Hey guys! So I have been ridiculously, dying on the couch sick for the past few days or so and today is the first day I have actually made a real meal for myself other than top ramen and tea. I really wanted a tortilla soup but what I ended up with is what I’m going to call Cabinet Chili. My parent’s fridge has been on the empty side lately, which is beyond weird in itself. Usually when I come to visit its packed with everything and anything but I have a feeling there waiting until one of them breaks and goes grocery shopping. So…I was left to scavenge for whatever I could find. The final product ended up tasting awesome and so far I’ve had three bowls….don’t judge me I’m sick! I started with sautéing about a quarter of an onion and two tablespoons of garlic in a medium size pot with oil.  After cooking that for a few minutes I chopped two stalks of celery and tossed that in as well. (You can add any vegetables you love, you really can’t go wrong) I then opened a can of sliced stewed tomatoes added that, a can of pinto beans added all the beans, used about half of the juice and lastly a can of chicken broth. I turned the heat up all the way to bring the liquid up to a boil, during this time I started to add the seasonings. This is really up to what you enjoy but what I used was, about 6 dashes of paprika, 6 dashes of cumin, 4 dashes of garlic and onion powder, and a few grinds of my salt grinder. Just bring it up to a boil then down to a low simmer for about 20 minutes. Taste and adjust flavors as you feel like. Out of all the seasonings I feel like cumin is the best to pair with beans. Something about the smoky combination is just awesome to me. (Secretly, I put it into almost any bean dish) I also added a few dried wasabi peas for a crunch and flavor to my bowl. Enjoy!

Hey guys! So I have been ridiculously, dying on the couch sick for the past few days or so and today is the first day I have actually made a real meal for myself other than top ramen and tea. I really wanted a tortilla soup but what I ended up with is what I’m going to call Cabinet Chili. My parent’s fridge has been on the empty side lately, which is beyond weird in itself. Usually when I come to visit its packed with everything and anything but I have a feeling there waiting until one of them breaks and goes grocery shopping. So…I was left to scavenge for whatever I could find. The final product ended up tasting awesome and so far I’ve had three bowls….don’t judge me I’m sick!

I started with sautéing about a quarter of an onion and two tablespoons of garlic in a medium size pot with oil.  After cooking that for a few minutes I chopped two stalks of celery and tossed that in as well. (You can add any vegetables you love, you really can’t go wrong) I then opened a can of sliced stewed tomatoes added that, a can of pinto beans added all the beans, used about half of the juice and lastly a can of chicken broth. I turned the heat up all the way to bring the liquid up to a boil, during this time I started to add the seasonings. This is really up to what you enjoy but what I used was, about 6 dashes of paprika, 6 dashes of cumin, 4 dashes of garlic and onion powder, and a few grinds of my salt grinder. Just bring it up to a boil then down to a low simmer for about 20 minutes. Taste and adjust flavors as you feel like.

Out of all the seasonings I feel like cumin is the best to pair with beans. Something about the smoky combination is just awesome to me. (Secretly, I put it into almost any bean dish) I also added a few dried wasabi peas for a crunch and flavor to my bowl.

Enjoy!

Food Chili beans onions tomato garlic soup sick cooking healthy vegetarian 

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