Archive for the ‘flour’ Tag

Zucchini Bread Video

If you can’t tell that it’s summer by the hot weather we’ve having then you can surely tell by what vegetables are in season.  I got some zucchinis from the Farmer’s Market just to make zucchini bread.  Enjoy!  Here’s the Zucchini Bread pictorial.

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Rosemary Bread, Steak Saltimbocca, & Green Beans

Last summer, I made my first yeast bread using the rosemary from my garden.  I was a bit hesitant to try making bread from scratch but fortunately, the bread turned out to be delicious.  I can’t wait until my baby rosemary plant grows big enough to start using it.  I also made steak saltimbocca and that turned out pretty tasty, too.  Served with a side of tomato and green beans.  Yum yum.

Click here for the recipes:

Rosemary Bread

Steak Saltimbocca

Rosemary Bread Pictorial

Rosemary                                                                                    Chopped

Waiting….                                                                                     Poof!

Add seasoning and herb

Add flour and stir

Oiled and waiting to rise

1 hour later

Egg wash

Baked

Cooling (2nd RB attempt–notice how it turned out better?)

Sliced

Steak Saltimbocca Pictorial

1st layer:  flank steak, salt & peppered on both sides

2nd layer:  prosciutto

3rd layer: provolone cheese

4th layer:  sage

Rolled up

Ready to be seared

Seared

Baked…look at all that gooey cheese!

Dinner

The rosemary bread tasted so good warm out of the oven and spread with a little butter.  I’m not growing sage this year so unless I’m really craving steak saltimbocca, I probably won’t be making this dish this year.  Chong says he’ll eat it again if I make it but I’m sure he’d prefer pasta or regular steak.

Eazee Cheezees

***I’m so slow sometimes.  I couldn’t figure out how to link websites until now.  So from now on, blogging and linking websites will be so much easier!***

Yah!  I found my inspiration to cook and bake again!  I was browsing through some food blogs and came upon this wonderful food site, TasteSpotting , and OMG, I’m in food heaven.  Browsed the site for a day and found some great food ideas.  This is the first recipe I’ve tried and it turned out pretty good.  Will make little changes next time I make them, which will probably be soon.  Thanks to Chef Cathy at ShowFood Chef for the recipe.

Eazee Cheezees Pictorial

Flour, salt, black pepper, butter, and medium cheddar & colby jack cheese


Used my handheld mixer to blend everything together

Dough

Rolled and cut out

1st batch:  seeing stars

2nd batch:  seeing flowers

Star Crackers

After all the time spent rolling, cutting, transferring and baking, this is all the stars I got from my first batch!  My right hand was cramping from making all those star and flower cut outs but it was worth it.  For the third batch, I just rolled it out and made square crackers.  Chong prefers the 3rd batch to the first two but they’re all equally good.





Chicken Katsu

Ever since I got obsessed with bentos a few years ago, I started looking at Japanese and Korean food and how to make them.  I came across chicken katsu from a few of my favorite bento sites and decided to make it since the recipe looked so easy (and it is!).  I’ve been making it ever since then and everyone’s liked it so far.  I like smaller pieces of chicken because it cooks faster and the chicken isn’t so dry.

Chicken Katsu (2-3 servings)

– 2 chicken breasts, cut into thirds

– 1 cup panko breadcrumbs

-1 egg

– 1/2 flour

– 2 – 4 tbspn oil

– salt

– black pepper

Directions:

1.  Salt and pepper the chicken pieces.

2.  Roll the chicken pieces into the flour, then the egg, then the panko breadcrumbs.  Repeat for all chicken pieces.

3.  Heat the oil in a pan.  Add the chicken and cook on medium high for 7-10 mins on each side or until juices run clear.

4. (Optional) Once the chicken is cooked, lay it on a cooling sheet so that the air can circulate around the chicken.  I find that if I just lay the chicken on a plate, the bottom half will end up soggy.

Chicken Katsu Pictorial

Chicken pieces

 

Starting from the left: flour, egg, and panko

 

Breaded chicken

 

Cooling off

 

Cilantro, onion, tomato & pepper

 

Pepper mash

 

Rice, stir fried noodles, garlic mushrooms, chicken katsu, & pepper

 

Birthday Weekend Dinner

I can’t believe it’s already Friday. How does the week pass me by so quickly? Feels like I haven’t even done anything productive with my time. Well, I did “win” the poker tournament that Chong and I frequent every week. Actually, I came in second place but Dave, the winner, was nice enough to split the pot with me this week (since I split the pot with him 2 weeks ago) and then we played for the remaining $4. Poker is actually pretty fun. I started playing online and then graduated to real life and I think I can read certain people (my husband) well. : )

Ok, so last weekend turned out pretty well. I thought I wouldn’t have enough food to thinking I had too much food, to thinking I had just enough food. Man, can my brother eat! I spent a good 4-5 hours prepping and cooking and then when it came time to eat, I was too hungry and too pooped to enjoy my food. : ( But it was still good, especially dessert!!!

I made Manicotti Alla Romana (stuffed manicotti) and PB cake for Chong. My cousin and her husband bought me a Cafe Latte Strawberry Cheesecake and her younger brother and his gf bought Chong a Peanut Butter Silk Pie from Perkins. We went to Perkins last week and I wanted him to try the pie but unfortunately, they were out. So he had a piece of PB cake and pie and he was in heaven.

Manicotti Alla Romana

Ingredients

* 2 tablespoons olive oil
* 1/2 cup chopped onion
* 6 cloves garlic, finely chopped
* 1 pound ground beef
* salt to taste
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (12 ounce) package manicotti shells
* 2 cups ricotta cheese
* 2 eggs, beaten
* 3 cups spaghetti sauce, divided
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 tablespoons chicken bouillon granules
* 2 cups half-and-half
* 1/4 cup chopped fresh parsley
* 1 tablespoon chopped fresh basil
* 1/2 cup grated Parmesan cheese

Directions

1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9×13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

It looks like a lot of ingredients and work, but it’s not as hard as the recipe makes it AND it’s SUPER delicious so it’s worth it.

Mannicotti Alla Romana Pictorial


Cooking–>Cooling off

Garlic & onion–>Add sausage

Sausage/Ricotta/Spinach–>Mix together

Stuffed

Sauced

Baked (used mozzarella instead of parmesan)

Ready to serve

Results:  These were pretty good.  I loved the creamy white sauce combined with the tangy tomatoe sauce.  The filling could’ve used a bit more salt, pepper, and Italian seasoning but I didn’t want to make the stuffing out-taste the rest of the dish.  Everyone loved it, including P’s husband, who is a very picky eater.  I have leftover stuffing and sauce in the fridge so maybe I’ll make stuffed shells this weekend.

As promised, I made Chong a PB cake and after his first taste of the cake, he wanted to devour the rest of the it.  I think he was really hungry at this point, but dinner was an hour away so I didn’t want him to spoil his appetite so he only got a small bite. The cake and frosting were  really easy to make.  I didn’t have enough time to make the cake look pretty so it’s just a plain half-frosted cake in case some people didn’t want frosting.  Oh, and silly me bought whipping cream instead of heavy cream but it didn’t make a difference since I used such a little amount.  Even milk could’ve worked.  Darn, now I have to find a way to use up the rest of the whipping cream before it goes bad.

Peanut Butter Cake II

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 (18.25 ounce) package butter cake mix
  • 2/3 cup water
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1/3 cup heavy cream

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
  2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
  3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
  4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner’s sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Peanut Butter Cake Pictorial

Butter & pb–>Cream together

Add eggs & water–>Stir

Add cake mix–>Mix

Oven-ready

Golden deliciousness

Butter & pb–>Mix with powder sugar & whipping cream

Frosted and ready to eat!

Wow, I realized I took ALOT of pictures but I didn’t think it would take this much work to post them up!  Ok, this will be Part I and will come back later with Part II.




How Time Flies By!/Chinese Steamed Buns

Sometimes, time just seems to stand still, no matter what I do to pass it and sometimes, when I don’t want time to fly by so quickly, by the time I know it, 2 days have passed by already! Or is it just me and my mentality? Usually, if I’m waiting for something to happen or come, then the week goes by soooo slow but I can’t believe it’s already Saturday, and almost noon! Have to do some last minute shopping for tonight then come home and prep/cook my food. It’s going to be a yummy night! The menu for tonight will be: Italian salad (from my sister’s workplace), cheese fondue with French baguettes, Manicotti Alla Romana (stuffed manicotti), Peanut Butter cake (for Chong), and I’m assuming my cousin’s going to buy me a cheesecake since she told me not to make one for myself. Oh man, everything sounds so fattening but delicious! Ok, after all the good eats today (and whatever leftovers we have to finish), Chong and I are going to start (again) on our healthy lifestyles. We haven’t been working out since Christmas so it’s time to get back on track.

I made some Chinese Steamed Buns on Thursday and they were really good! I call them Galangbao and they’re a bread-like bun filled with meat. Asian stores and delis sell these for about $1.50 for a big bun but when you’re feeding a lot of people, it’s a lot cheaper to make your own. They’re pretty easy to make, it just takes a lot of prep time to make the filling, and it takes a little getting used to closing up the bun but it’s well worth it.

Chinese Steamed Bun/Galangbao

Ingredients:

-2 packages Chinese Steamed Bun flour
-2 cups milk
-2 tbsp oil
-3/4 c of sugar
-1.5 pounds ground pork
-1 bunch of green onion
-4 garlic cloves
-5 eggs, cooked
-1 package of Chinese sausage
-1 tbsp vinegar

Directions:

There are step-by-step instructions on how to make the buns and what to use for the filling and that’s what I followed so I’m basically rewriting the directions on here.

1. Pour the flour into a bowl and save 4 tablespoons of flour for later use.
2. Mix the flour with the milk, oil, and sugar and stir until well-blended.
3. Cover and let the dough rest for 15 minutes.
4. In the meantime, slice the green onions and chop up the garlic.
5. Mix the ground pork with the green onions and garlic and set aside.
6. Chop up the egg into quarters and set aside.
7. Slice the Chinese sausage into 1/2 inches (5 slices per sausage) and set aside.
8. Bring a pot of water to a boil and add 1 tbsp of vinegar.
9. Cut some wax paper or parchment paper (works better) into 2″ squares (I ended up making 16 buns).
10. Knead the dough for 3-5 minutes and cut into into 16 pieces.
11. Take a small lump of dough, flour your cutting board, and roll the dough flat (a little larger than the size of your palm).
12. Add a heaping spoonful of the ground pork mixture, 2 slices of eggs, and 2-3 sliced of Chinese sausage and bring the ends up together to close the bun.
13. Put on parchment paper.
14. Repeating steps 11-13 for the rest of the buns and when you have enough to fill the steamer (3-5 buns, depending on the size), cover with a lid and put the steamer on top of the boiling pot of water.
15. Steam for 20 minutes and enjoy when done.

**I’m still getting used to writing down my own instructions : )

Chinese Steamed Buns/Galangbao Pictorial

Bags of flour I used

Flour

4 tbsp of flour

Sugar, salt, & oil added to the flour

Add milk

Stir til mix

Ground pork, green onions, garlic, salt & black pepper

Mixed together

Quartered eggs

Chinese sausage

15 minutes later

Rolled (this was obviously too small)

Filled and ready to be steamed

Waiting for the steamer

Steaming away

Open sesame!

Dissected

Dissected part deux

Wrapped and ready to eat!

I haven’t made these in a while but OMG, I had forgotten how good home-made ones are!  I gave 9 to my parents and left 6 for us.  I think we still have 1 left in the fridge.  : )  Chong says he’s not tired of eating the Galangbao yet, but he will if I end up making it once a week (which I won’t).  He’ll probably take that to him for snack/lunch tomorrow.  I’m tired of eating them already.

Next time I make these, I won’t French cut the Chinese sausage because the rough edges made it harder to close up the buns.  Lesson learned.

Good Morning!

Actually, it’s not that good of a morning.  I knew I was probably coming down with something last night because I had the sniffles and guess what, I’m congested and have a stuffy nose today.  Maybe I jinxed myself, who knows?  I fell asleep on the couch at 11 PM last night because Chong wasn’t ready for bed.  He was watching Fracture until 1:30 AM and then woke me up to go to bed.  He sure loves his weekends.  As of 10:20 AM, he’s still snoring away!  He loves to sleep in, unless I make him wake up.  Haha. I notice that we have different weekend schedules.  Chong wants to sleep in til noon (or later) while I always end up waking early, especially if it’s during spring/summer.  Plus, when my body wakes up, it’s hard for me to fall back to sleep, which is the complete opposite for Chong.

I wanted to make cinnamon rolls for breakfast but the recipe calls for room temperature eggs.  So the eggs have been “thawing” for an hour now and they’re still semi-cold.  If I get too impatient, I’m going to just use them as is.

Thanks to watching America’s Test Kitchen (I love that show), I was craving homemade pizza last night.  Went out and bought some ingredients and made my own supreme pizza.  It was pretty good…except I didn’t add enough flour to the dough, hence it was really sticky after it had rested for 1 hour and I couldn’t roll it out.  And since the recipe was for 2 pan size pizzas, I decided that since I was making a 13×9 pizza, it’d be okay to use the whole entire batch.  BAD IDEA!  The pizza ROSE and the dough was really thick, about 1 inch high.  Other than that, it was really good!  The bottom and edges were nice and crispy and the dough was cooked though.  Next time, I’ll use less dough and more ingredients.

Still waiting for the eggs…..

—Updated at 6 PM—

Supreme Pizza

The Story of A Cinnamon Bun

I never imagined how hard it would take to make these!  First attempt at proofing yeast in warm milk = FAIL.  I’m assuming that the milk was too hot and killed the yeast.

Nothing, just plain milk

Second attempt = FAIL.  I think I let the milk cool too long and it wasn’t warm enough to proof the yeast.  Third attempt, I heated up the milk, made sure it was lukewarm, added yeast and 1 tspn of sugar and TADA, it came out perfect!

Finally!  Secret: sugar!

I poured in my flour, sugar, and melted butter and stirred.  The dough felt really dry but I didn’t realize what was wrong with it at that moment……..until I saw went back and read some member’s comments, and realized that I forgot to add the EGGS!  The EGGS that I’ve been waiting all morning to warm up!  Ugh!

That’s some dry dough

Fourth attempt, milk wasn’t warm enough!!!  So poured it out and started on my last and fifth batch.  It finally came out the way I wanted it.  Added eggs, melted butter, and sugar and stirred.  Then I added my flour into my mixture.

Fifth and final attempt…it’s starting to look good

Whew…big sigh of relief

1 hour later…

Rolled out, spread with butter, brown sugar & cinnamon

Rolled up

Sliced

30 mins later

Baked it for 15 mins and spread cinnamon buns with cream cheese frosting.

Yummy!

The picture is blurry but I’ve got to say, those 12.5 teaspoons of yeast, 9 cups of flour, 5 cups of milk, and 4 fours of frustation sure tasted good!  Sighs.  I’m kind of sad that I ended up using A LOT of yeast to make these cinnamon buns turn out but it’s a good start.  They were so soft and delicious.  I will definitely make these again except I’ll take my time and make sure I only do it the first time!

Cookies, Cookies, Cookies!!!

I am posting up cookie pictorials from last weekend when Chong and I made cookies.  These recipes can be found at http://www.allrecipes.com.

Felix K.’s Chocolate Chip Cookies (I shortened the name since it was way too long)

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 6 tablespoons white sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 1 (12 ounce) bag chocolate chips

Directions

  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
  3. Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet.
  4. Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.

Flour, baking soda, baking powder, & salt

1 cup (2 sticks) softened butter

Add brown and white sugar                                       Cream together

Add eggs and vanilla                                                   Cream together

**Opps, I guess I was too excited and forgot to take a picture of dry ingredients + wet ingredients.  But moving on…**

Mix dry + wet ingredients together & fold in milk chocolate chips

Roll the dough into balls.  DO NOT FLATTEN if you like textured cookies!!!

Cool on cookie sheet for 2 mins, then transfer to cooling rack.  Enjoy with a tall glass of milk!

White Chocolate Macadamia Nut Cookies

Ingredients

  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces white chocolate, chopped
  • 1 (6.5 ounce) jar macadamia nuts, chopped

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Flour, baking soda, & salt

1/2 cup (1 stick) softened butter

Add sugar and cream together                                       Add egg and vanilla and mix

Add dry ingredients                                      Mix together

Add white chocolate chips & Macadamia nuts                                 Fold into dough

Roll into balls (I just used 2 spoons since the batter was so wet)

Baked goodies!

I hope the cookie pictorials were clear and helpful!  Have fun baking cookies!  I know I’ll be baking a lot this weekend.