Saturday, December 27, 2008

Making Sushi - From Rice to Rolls!

Here's the way that I have made sushi in the past, and is something I thought I'd share here. :) Here first is the recipe for making proper sushi rice, and then the instructions for picking ingredients and rolling rolls.

~ Making Sushi Rice ~

2 cups rice: You will need Japanese short-grained white rice, also called japonica rice or sushi rice. Do not use American-style long grained rice as it will not turn out well. Japanese rice has the right amount of starch needed to make the rice glossy and sticky but not mushy or dry.

o You can find this style of rice at most well-stocked grocery stores or Asian markets.
o You can also buy it online from a store like
o It is best to use the freshest rice possible.

* 3-4 tablespoons Japanese rice vinegar: Only use rice vinegar to make sushi rice. Rice vinegar is a mild vinegar made from fermented rice or rice wine.
* 2-3 tablespoons sugar: Use plain white sugar to taste.
* 2 teaspoons salt: You may use table salt, kosher salt or sea salt depending on your preference.

Making Sushi Rice
Preparing the Vinegar

* Heat the vinegar, sugar and salt in a sauce pan on the stove over medium heat until the sugar and salt are dissolved into the vinegar. Do not boil the mixture. Leave sitting off heat until needed. You can make this portion before or while the rice is cooking.

Preparing the Rice - Optional Step

* Rinse the rice in cold water. This will take several minutes and several changes of water. Rinse the rice until the final change of water runs almost clear (this is an optional step. I myself usually do not wash my rice before cooking).

* You can leave the rice to soak in the water for 15 minutes, or let it it sit drained in the strainer for up to an hour.

Cooking the Rice

* Steam the rinsed rice in an equal amount of water (i.e.: 2 cups of rice and 2 cups of water) in a rice cooker or on the stove top following the package's directions or by bringing to a boil, then cooking over very low heat until the water is evaporated and you are left with lovely sticky rice.
* As always when cooking rice on the stovetop, use very low heat after the initial boil and keep the lid on at all times. The trapped steam is what enables the rice to cook.

* An optional step is to add a piece of kombu, or dried kelp, to the rice as it cooks to add more flavor. If using the stove-top method, discard the kelp after the initial boil. (Optional, I usually don't so this either)

* Once the rice has finished cooking, it can be left off heat in the pot with the lid on for up to 15 minutes.

Seasoning the Rice

* When the rice has finished cooking, add the vinegar seasoning to the rice. Turn the rice out of the pot and into a non-reactive shallow bowl.
* The traditional method uses a wooden container, such as a hangiri, but plastic mixing bowls work just fine, and are usually what I use to mix.
* You want to cool down the rice and add the seasoning at the same time.
* Use a tool like a shamoji (rice paddle) in a gentle chopping motion to spread out the grains of rice and ensure the seasoning covers every grain.
* Some people use a hand-held fan to help in the cooling process. (silly Japanese traditionalists)

1. Use a non-reactive metal or wooden container for the final step of seasoning the rice, as some metals will react with the vinegar and mar the flavor of the rice.
2. Be careful not to squish the grains of rice together when adding the vinegar mixture. You want to maintain the integrity of the rice grains.
3. Spreading out the rice makes it cool down faster. This stops the rice cooking in its own heat. To make sushi, the rice should be at about room temperature.
4. If you are not going to make the sushi right away, cover the seasoned rice with a damp cloth to ensure that it doesn't dry out.
5. Never refrigerate sushi rice, as it will get too hard to work with or eat.

~ Rolling Sushi Maki ~

Once you have your rice prepared, it's time to take out your ingredients for the rolls you want to make. So good safe choices for beginners are using cucumber, fake crab sticks, canned tuna, and daikon (pickled radish), these ingredients are usually non offensive taste wise to people who don't normally like eating raw fish or don't know what to expect.

What you need:

Sushi Nori - seaweed

Sushi Ingredients -(examples) Salmon, Cucumber, Fake Crab, Daikon, Tuna, Avacado, Asparagus

Sushi Roller - see picture: you can get sushi making kits usually at your local supermarket. The sushi roller is an essential part of the process, you cannot properly roll sushi without one of these.

When cutting your cucumber, a traditional way is to cut in in half length wise and then sliver off sections from the middle (kind of like making cucumber pie slices that are really really long).

After you've assembled your ingredients and have your nori, it is time to put your sushi rice to use. Have one sheet of nori laid out on your sushi roller. Make sure that the nori is facing the right way up; you want the the rough side of the nori facing up, and not the shiny side. Feel both sides with your finger and you'll know which one you should have facing upwards. The smooth side facing down, rouch side up.

Using the rice paddle, gather a medium amount of rice onto the paddle and start to spread it evenly over the nori. You want the nori to be thoroughly covered, but you do not want to use too rice rice. Cover it so you cannot see the nori underneath, but do not anymore beyond thoroughly covering the nori. The sushi rice may be quite sticky and a little hard to navigate over the nori, it's sometimes a good idea to get out a spoon to scrap it off.

Once you have the nori covered pick a few ingredients and lay them at the end of one side of the roll lengthwise (make sure you're laying it close to the end of the sushi roller and that you can immediately roll the ingredients up, if this is not the case, orient the sushi roller and the nori so that the ingredients and everything will be facing the right direction. Lay them all as close together as possible.

Now it's time to roll! This is a subtle art and sometimes not the easiest thing to get right the first time. carefully roll your sushi nori forward into a circle with the sushi roller. See the reference pictures to the right.

Carefully roll the nori up, keeping light pressure evenly across the top as you roll. Roll it carefully and consistantly to prevent the nori from tearing.

Once you have the whole thing rolled up, take away the sushi roller and check to see if the whole thing is deciding to stick together. Hopefully the answer is yes! If the answer is no, try rolling once again, and take out one or two ingredients to start with something easier and smaller.

Once the roll is rolled, pick a thin long knife (I usually use a steak knife) and carefully cut off the end of the roll. Saw the knife back and forth gently and stabilize the roll with your other hand. carefully cut off each end of the roll and eat them, because they're delicious!

Now repeat this gentle slow sawing motion to cut the roll into a bunch of different little pieces of sushi! Repeat the process as much as possible and enjoy your delicious sushi!

Tuesday, December 16, 2008

Mama's Mint Chocolate Chip Cookies

You will thank me for this after you've had one of these cookies.
(picture will come later, Im on a slow-ass computer)

Mama's Mint Chocolate Chip Cookies
1 1/2 sticks of butter
1/2 packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon peppermint or mint extract
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (or white chocolate, they both taste good)

Mix butter and sugars, then add in the egg, and the vanilla and peppermint. In another bowl mix the dry ingredients together. Blend dry and wet ingredients together and then add the chocolate chips. Place on greased cookie sheets and back 10-13 minutes at 350 degrees.



Wednesday, December 3, 2008

More posts! PLEASE

Okay! So time to get this thing updating again! This is a recipe brought to you guys from my lil' sister Elyse. I have yet to try it, but it sounds delish!

Honey Nut Chicken
2/3 cup Honey Roasted Peanuts
1/2 cup plain bread crumbs (but I guess italian seasoned might not be so bad?)
1 tablespoon grill seasoning
2 eggs
a little bit of milk
a couple drops of hot sauce
1/2 cup flour
4 chicken breasts.

First, you gotta get those honey roasted peanuts chopped down. This will be easy if you have a food processor, but alas! since I dont I will be doing it the old fashioned way-with a plastic baggie and a rolling pin.
Mix the peanuts, bread crumbs, and grill seasoning together.
Mix the eggs, milk, and hot sauce in another bowl.
Put flour in another bowl.
Dip the chicken in the flour, so its dusted on both sides. Then dip the chicken to the egg mixture, then into the nut mix. Then fry the chicken breasts until lightly golden on both sides then put into a baking pan. Thats right! Two steps! Bake at 350 for 10-12 minutes.

One day I will post something I have actually cooked...

Saturday, October 25, 2008

Buttah Ballin'


How could I not make cookies called Butter Balls? It's the best cookie name ever! Think about it!!

Okay, these are more than tasty, they're damn tasty. They're butter ballin' tasty.


1 cup Buttah
1/2 cup sugar
2 cups flour
1/2 cup slivered almonds
1 teaspoon vanilla
1 teaspoon cinnamon

Beat the butter till its fluffy, add sugar and beat it again. Add flour and mix. Add almonds, vanilla, and cinnamon. The dough will be crumbly, thats okay. Its still sticky. Roll the dough into one inch balls and place on a non-greased cookie sheet (what would be the point of greasing it, these things are nothing but butter). Cook at 375 for 20 minutes. They won't really be brown but they'll be done. Let them dry completely before moving them off the sheet, otherwise they crumble.


Monday, October 13, 2008


Somedays, you need something incredibly easy, but also incredibly delicious. Sunday, was one of those days.

this is the doubled recipe so maybe you shouldnt make this much. UNLESS YOU DARE.
1 pack of spaghetti
1/2 a pack of croutons, you pick the flavor
1 teaspoon dried oregano
1 teaspoon basil
1/2 cup olive oil, or to taste

First, cook pasta and mix with about a tablespoon of olive oil so it doesnt stick together. In a bowl, crunch up all the croutons till they're a little bigger than bread crumbs. Mix in oregano and basil. Add to pasta with the rest of the olive oil.
If I had more time, I think onions and tomatoes would be a nice addition. And this can be eaten warm or cold.



Monday, October 6, 2008


Jenny and I made some delicious Apple Pie with cranberries and handmade crust! It was a lot of fun to cook up! Here's the recipe for the in the pan crust and pie makings and instructions:


1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup vegetable oil
3 tablespoons milk

Place flour, salt, oil and milk in an 8- or 9-inch pie pan and start stirring. The mess will begin to form into a ball resembling pastry (Be sure not to mix it too well, otherwise the crust won't be crumbly). When the flour is all mixed, you can use the back of a wooden spoon and your fingers to smoosh it out over the bottom and sides of the pan. Be sure to seal any breaks in the pie crust with your fingers as you move it around the pan.


6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
1 tablespoon lemon juice (optional, but tasty)
3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup dried cranberries
Milk (optional)
Sugar (optional)

Preheat Oven to 375 degrees Fahrenheit!

Peel and if desired, sprinkle apples with lemon juice. In a large bowl stir together 3/4 cup sugar, the flour, cinnamon, and nutmeg. Add apples slices and cranberries. Gently toss until coated.

Transfer apple mixture to the pastry-lined pie plate and seal with a latticed or covering pie crust on top. Seal the pie crust. If desired, brush top pastry with milk and sprinkle with additional sugar. To preventing over-browning, cover the edge of the pie crust with foil.

Bake for 40 minutes in 375 degree oven. Remove foil and bake for 20 minutes more or until the fruit is tender and the filling is bubbly. Cool on a wire rack for about an hour and a half to let the filling settle and gel. Then enjoy your delicious pie!

Monday, September 29, 2008


Someone wanna do the deed and make this cake with me? After we eat it we can melt into a pool of butter and fat!

because sex sometimes just cant cut it.
1 package German chocolate cake mix
1 can sweetened condensed milk
2 cups hot fudge topping
1 container frozen whipped topping, thawed
4 bars chocolate covered English toffee

Bake German chocolate cake mix according to package directions.
While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath Bars (or toffee crumbles).

I suggest that we get rid of the condensed milk (seriously, I don't NEED a heard attack at 25) and then combine carmel topping and fudge topping and maybe use butterfingers instead of heath bars. Or some other yummy candy.

Thursday, September 25, 2008

Garlic Chicken with White Wine Sauce

This looks so delicious. I want to try it as soon as I can. Does anyone want to make it with me?

Garlic Chicken with White Wine Sauce

~ Ali

Tuesday, September 23, 2008

Chocolate Chocolate Chip Cookies

I made cookies tonight for my hard working friends!
They were delish!

cause you cant have enough chocolate.

1 cup buttah
3/4cup sugar
3/4cup white sugar
2 eggs
2 cups flour
1/2 cup cocoa soda
1 teaspoon baking powder
2 cup chocolate chips (I used mini-chocolate chips!)

Blend buttah, sugars and eggs. In another bowl, sift dry ingredients together. Mix these two things together. Add chocolate chips. Cook 9-12 minutes at 350.


Wednesday, September 17, 2008


Hannah and I made alfredo last night--pretty much my favorite food of all time.

The recipe for it is on the very first post of food blog. We altered the recipe by adding onion powder and pepper and we used macaroni noodles instead of penne.
I was invited to someones potluck this week so I cant wait to cook some more! and cookies today!!

Sunday, September 14, 2008


So, two things:

Here is what the soup actually looks like. I actually got around to making it today but I still have a ton in the freezer so I think we should totally have an edible snesations pot luck one of these days...

Also, this is my new favorite website ever:

Monday, September 8, 2008


So I'm gonna post two recipes that you can make out of one chicken! It's great!

RECIPE #1: Asian-ish Pasta With Chicken And Veggies
I've never really had a recipe for this one (someone just told me how to make it) but I'll just write it out.

Chicken (a rotisserie chicken is best but canned chicken/anything else works too.)
Spaghetti (I usually make a whole box of spaghetti which lasts me a loooong time)
A bottle of soy sauce (I use La Choy)
Veggies! Frozen or Fresh. I like to use red peppers, onions, peas, carrots, and corn. I typically use a whole bag of frozen mixed vegetables.

This makes a lot, so you can just use less of everything or get lots of tupperware ready for leftovers (it's really good cold, too!)

First, bring a pot of water to boil. Once it boils, add soy sauce to the boiling water until the water is dark brown, I usually use about half of one of the medium sized bottles. Add the pasta.

While the pasta is cooking, cut up your veggies and get as much chicken off the bones as you want and then chop it up. Mix the chicken and veggies together in a big pan with a little bit of oil and a little bit of soy sauce in the mix.

When the pasta is ready, drain it, and add it to the cooked veggies and chicken. Mix it all together and it is deeeeeeelicious!! Unfortunately, it's not the prettiest looking thing ever, but it's soooo good!

RECIPE #2: Home Made Chicken Noodle Soup

You can use the leftovers of the Rotisserie Chicken to make soup! YAY!

The Leftover rotisserie chicken (all of it, everything!)
Chicken Boullion Cubes
Salt & Pepper
A few cloves of garlic
An Onion
Carrots, Celery, or any other vegetables

So take a big pot and dump all of the leftover chicken in it, bones and all. Then fill up the pot with water at least enough to submerge the chicken. Add the onion, 3 or 4 boullion cubes, 3 or 4 cloves of garlic, and a little salt and pepper.
Put the pot on to boil and allow it to boil for about an hour. Then, skim off all the grossness and oily stuff that forms on the top. After that, turn the heat down to low and keep it on low for hours (I usually leave it over night). Then, skim it again and strain out all of the stuff so you have a pot of yummy broth and then a pot of everything else. Pull all of the good chicken that's left on the carcass (sorry its a gross word but it's all i can think of...) and add it to the broth. Then add your veggies and cook noodles and add those too. SO DELICIOUS! No pictures of this one cause I haven't finished making it yet.

Wednesday, August 20, 2008

Easy Heart Cake!!

So exploring Pike Place in Seattle today, I found a nifty little kitchen shop and lo and behold! They had a sale on this super cute super awesome heart shaped silicone pan! I dont care much for the silicone, but the fact it was five dollars was much to my liking!
Anyways, Kathleen (my older sis) rummaged through her cupboards to find cake supplies! and then we found THIS:

I had to cook a cake fast for these lovely people:
My sister Elyse (aka poop-face)

and Frankster


Step one-follow directions on box.
Step two-put in cute heart mold

Step three- let cake explode in oven

Step four- remove and add icing!


also! get chickens! SO CUTE

Thursday, August 14, 2008

Cocina MEXICAN WEDDING COOKIES para tu Amor Ahora!

Hola putas. After a long and serious discussion last night, Kira and I decided to share cooking secrets extracted from the remote desert of Mexico in the highest ziggurat known to man. I must warn you, once you read this recipe, I will have to hunt you down and knife you... but know that you will probably have enough time to make a batch of these mouth-watering treasures and bask in their daintiness before you join the lord Jesus.


1 lb soft unsalted butter
1 C powdered sugar
2 T vanilla
1 tsp salt
2 C finely chopped pecans
5 C sifted flour
powdered sugar for dusting
Latin pop music for inspiration (Ricky Martin does NOT count)

1) First place your MP3 player, CD, cassette tape or eight-track into a music dispensing device and press play (or jugar)

2) Preheat oven to 350 degrados Fahrenhitos

3) Beat butter and powdered sugar with mixer until light and fluffy and peaks form (about 10-15 min)

4) Add vanilla, salt, and pecans

5) Remove from mixer and stir in flour by hand. Be careful not to over-mix, fools!

6) Form into futbol Americano shapes (or blobs) the size of walnuts and place on a buttered cookie sheet

7) Bake 10-12 minutes or until just beginning to get the slightest bit of coloration on bottoms.

8) Remove upon first sight of coloration and set on cooling rack

9) When cool enough to touch, place in bowl with powdered sugar on top and toss gently

10) Once cooled, place in a box made solely of Mayan gold and cover until ready to serve
When I don't follow the recipe exactly, I find my cookies taste like rotting corpse. These are very temperamental cookies so the slightest mistake will be horrific. If you mess them up, perhaps you don't deserve to eat cookies.

Enjoy Amigos

Tuesday, August 5, 2008

Tomato, Basil and Mozzarella salad

Hey all! This is my first post to food blog and I'm really excited to have the opportunity to contribute!

This tomato, basil and mozzarella salad is one of my favorite summer snacks. It also serves as a the perfect light dinner for those summer evenings when its to hot to even want to touch the stove.
It also only takes 10 minutes or less to prepare.

Tomato, Basil and Mozzarella Salad

3 Tomatoes
Fresh basil leaves
Mozzarella cheese

Slice up the tomatoes and mozzarella into medium thin slices. You want them to be thick enough to pick up easily with your hands but thin enough that its not impossible to eat it in one bite.

Now this is so easy that the most important part is really presentation. You can either arrange them in stacks of deliciousness like I've done by putting the slices of mozzarella on top of the tomato and then laying one or two leaves of basil on top.
(This one is good for a one person meal or something to snack on with a friend. Forks not required.)

Or, you can arrange it with more of an artistic flair like this ...
which is a great presentation for parties where guests can pick at the arrangement as part of a larger meal.

With either arrangement, just add some garlic and salt to taste and your ready to go.

Thursday, July 17, 2008

Cranberry Cream Cheese Wontons!!

Okay! So it's true, everything I ever cook ends up being something sweet and usually some sort of dessert. I guess I shouldn't be surprised.

A couple days ago, we went to Azia for drinks and ended up ordering something called Cranberry Puffs. They were SO. FREAKING. GOOD. So good in fact, that I knew my craving for more would perhaps never be sedated, and I decided to make some of my own.

Cranberry Cream Cheese Wontons

1 cup cream cheese
1/4 cup cranberries
1 tablespoon milk
1 package of wonton wrappers
1 egg white
oil for frying

In a blender, mix the cream cheese, cranberries, and milk as best as you can. It's difficult to completely blend the cranberries completely so don't even try. It wont matter once it's fried up. Take the wonton wrappers and add about two teaspoons of the mixture and dab it into the middle.

Put a touch of egg white on all four corners and fold it into a triangle. Don't put egg white on all the sides, it's okay if it doesn't close up completely.

Then fry 'em up! Till golden!

Then eat them all! You can eat them with some sweet and sour sauce or with soy sauce if you want, but I liked them plain. You can also share with others, but I think next time they're all mine.

Tuesday, July 15, 2008

So after the last post, I wanted to do some of my favorite cuisine, Mexican Food! Mostly we tried the technique mentioned in the last post aaaaand it didn't work out. So instead, I made this all from scratch and (gasp) NO RECIPE! That's right, this one's a Tickles original, baby. Anyway, I hope you try this one out, because it turned out to be one of the best things I've ever made. Also, I love it in particular because it goes along with doing one of my favorite activities...

Here is your shopping list:
  • Ground Pork, about a pound or more
  • 1 Red Pepper, diced
  • 1 Yellow Pepper, diced
  • 1 Yellow Onion, diced
  • 1 Tomato, diced
  • 1 Avocado, sliced (do this right before you eat)
  • 2 cloves Garlic, minced
  • 1/2 or 1 Chipotle Pepper in Adobo, seeded
  • 1 can of Black Beans (pronounced frijoles negros)
  • 1 can of Pinto Beans
  • 1 cup rice (plus 1 1/2 cup water)
  • a package of soft corn tortillas
  • a few tbsp. olive oil
  • like, half a thing of corn oil
  • 1 tsp. Oregano
  • 1 tbsp. Cumin
  • 6-pack Delicious Mexican Beer (optional)
Seriously, if you have the spices and oil, it'll only cost you like $13. Plus it feeds a large family. 

Ok, so let's make this dish!
 You'll only be needing one large pan and two pots for this. Hopefully, one of those pots is a magnelite because you'll be frying in it. First, chop up the peppers (not the chipotle), onion, and tomato and mix them all to
gether in a bowl or just anywhere. Now open the can of chipotles, bask in their glorious aroma, reach in and pull one out. They look gross don't they? Cut it in half and remove the seeds. You can either use both halves or one. I used one and it wasn't spicy at all. Remove the pork and mix it in a bowl with a clove of garlic, oregano, cumin and some of the excess adobo from the can of chipotles. Don't put any adobo on your finger and taste it, its hot, take my word for it. Set that aside. Open the cans of beans and drain the excess liquids. You are now ready to start actually cooking. Have a beer.

Put the oil in the large skillet and turn the heat to medium-high. Wait for it to warm up and simmer the remaining clove of garlic in it until it just begins to change colors and smells glorious. Dump all those veggies you just diced in and stir a few times. Add salt and pepper and stir fry until they become tender, a few minutes, but do not remove. Now's a good time to start cooking the rice. Just follow the directions on the package or use a rice cooker if you're fancy. Hopeful
ly your skillet is big enough for this trick. You want to cook the meat so it absorbs as much of the juices as possible, so push the veggies to the sides of the skillet, leaving a big circle in the middle where the heat is concentrated. Go ahead and plop that meat on and let it cook. You'll need to break it up with a spatula or a spoon, but try to keep it centrally located. Let that cook for a bit until its almost brown all over. 

Pour the corn oil into another pot and put it under high heat. Get some paper towels ready on a plate, some sort of metal grasper, and however many tortillas you want. Let the oil heat up and move back to the skillet. Empty both cans of beans into it and add the chipotle pepper and some more adobo. Let that simmer and stir occasionally. About 5 minutes or until everything tastes good. Its basically Chili at this point so you can cook it forever and it'll just keep getting better.

Now, th
e oil should be hot(ttttt). To test, lightly wet your hand and flick a few drops of water into it. If it pops, you're ready. Put a tortilla into the oil and submerge. Fry until golden brown and place on the towels, separating layers with towels. Have another beer.

Hopefully, the rice is ready. You're almost done! Halve the avocado, remove the pit  and scoop the halves out with a spoon. and slice. If you're saving any for later, coat in lime or lemon juice so they don't brown.

To serve, scoop  rice onto the tortilla and cover in the filling. Top with a slice of avocado. Serve with another beer. These are kind of a mess to eat if you aren't careful, so you might want to grab a fork. These can be nice for parties since individually, you can make about 12-15.

Friday, July 11, 2008

Make Red Beef Curry

Anna and I were really hungry the other night and since I love cooking meals so much I decided we would go to the grocery store without a plan and just see what we could find. This is a good suggestion for all you people out there who can't put together a shopping list for a meal because you can't decide on one. TURN TO MARTHA!

Seriously guys, Martha Stewart puts out this handy little digest called Everyday Food and you can just run and pick it up when you get to the store and pick out a meal. Easy peasy 'ca
use then you got your shopping list right there! So we found this great little recipe for red beef curry. Now its not super authentic, but nonetheless pretty good for a lazy night inside watching Chuck Jones Cartoons.

Now, I'm gonna try to remember the recipe for you guys, but I'm sure whatever I tell you, if not exactly the same, will be nonetheless delish.

What you'll need:

BEEF - about a pound of sirloin cut into inch-wide strips
2 red bell peppers - cut into thin slices. we used yellow, but I bet it would be good with one of each
1 red onion - halved and thinly sliced
1 can of coconut milk
1 tbsp. red curry paste
1 package of pasta - we used whole wheat spaghetti, but I think the recipe called for angel hair
a few tbsp. vegetable oil
1 cup fresh oregano or a few tbsp
salt and pepper to taste - doy

Ok, first thing, get a pretty decent sized frying pan, you'll be fitting the peppers and onions in here later. Put a bit of the oil in the pan and put it on a medium high heat. while its warming up, generously season the beef with salt and pepper. If you have a preferred rub then use that. When the oil is hot, place half the beef in the skillet and cook for about 2 minutes or until it looks a little seared on that side. Remove meat (only cook on one side, it will cook more later) set aside and repeat using the rest of the meat and more oil. About this time, start to cook the pasta. You know how to do that, right?

Now, using the same skillet, cook the onion and peppers with about half a cup of water. Cook until tender and most of the water is gone, a f
ew minutes. Now its time for the coconut milk and the curry paste. Go ahead and put the beef back in too. Mix it all aroun
d and cook until the sauce thickens and you want to eat it. Oh, you should stir it occasionally to make sure it cooks evenly. When that's taken care of, add the oregano and let it cool. 

Serve over the pasta you just made and put it in your mouth. It serves 4 people or 3 fatties.

Salmon with Mango Salsa

So for me and Alec’s one-year anniversary, and me we made ourselves a fancy little dinner.
This dish was also an adulterated form of a Betty Crocker recipe (thank you, Anna).
We covered the salmon with a little brown sugar before grilling it on the George Foreman grill, and we served it with a mango salsa. I changed Betty’s recipe though because I am so fond of Gwen’s mango salsa so I combined the two. I used one mango, about a third of a tomato and maybe four or five green onions diced, with a little bit of garlic and lime juice. Cilantro would have been good but I never buy it because I can never use it up before it goes bad. And I made that a head of time so that it could set for a while before the meal.

We also had a bottle of wine that Aydin brought back from his trip to Iran.

Zucchini Bread

This is an adulterated form of Betty Crocker recipe. I think it tastes a lot better because I used mostly brown sugar instead of all white which gives it a much richer flavor, and I also reduce the total amount of sugar a little bit and make it cholesterol free by using only egg whites.

Two or three shredded zucchinis
1 and 1/6 cup brown sugar
1/6 cup white sugar
2/3 cups vegetable oil
2 teaspoons vanilla
3 or 4 egg whites
3 cups all purpose flour
2 teaspoons baking soda
1/2 tea spoon salt
1-teaspoon ground cinnamon
1/2-teaspoon ground cloves
1/2-teaspoon baking powder
1/2 half cup chopped nuts if desired

Heat oven to 350 degrees.

Mix zucchini with all the wet ingredients. Then add dry ingredients. This just makes the stirring go a bit smoother. If you wanted you could mix the wet and dry separately in different bowls but I don't like to dirty more dishes than necessary.

Then grease your pan. This recipe should fill two loaf pans, either 8-inch pans for 50-60 minutes or 9-inch pans for 1 hour 10 or 1 hour 20 minutes.

As I am in college and I don't like to store a gazillion different utensils in my small apartment only to pack them up and move them every other semester, I use an 8 by 8 inch glass brownie tray and bake it for about 1 hour 10 or 20 minutes and that has always worked out fine. Although you should make sure to take the bread out of the pan before cutting it and cut it into long strips and then cut those in half. Don't cut it into giant cubes because they will not be able to fit into your toaster.

After baking, let the bread cool for 10 minutes in the pan. Then remove it from the pan and let it cool on a wire rack (if available) for 2 more hours. If you don't do this the bread will be very crumbly when you cut it, but if that doesn't bother you than by all means dig in while it's warm and gooey.

Saturday, July 5, 2008

Delicious Pumpkin Chocolate Chip Muffins


I made  pumpkin chocolate chip muffins  yesterday and they were deeeeeeeeeeelicious, just like the bread they have at spyhouse but BETTER because it was moister and just tastier overall.

When I made them, I added 3/4 cup of chips instead of half a cup, and I didn't add nutmeg.  But they would be delicious either way.

The website's great, too, I made a delicious new pizza crust I found on there where you knead basil and garlic into the crust.  It was ridiculously good.

Wednesday, July 2, 2008

I can't handle it

it just all looks so amazing!!! Every single recipe. But to be honest It's all about the pictures. I won't even look at a recipe if there are no pictures, and I won't make it if they're bad photos. BUT THESE ARE SO WONDERFUL!


for example: