Monthly Archives: April 2013

Summer Vegetable and Lemon Risotto

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It seems that I will never make the lemon crinkle cookies. One day…one fine day. The truth of the matter is everyone I know is on a diet – myself included – so the pressure to make something lighter and healthier is on me! I stumbled upon when googling healthier alternatives for my lunch instead of eating tuna fish sandwiches all the time. I made some changes so it’s healthier than the healthy version 🙂 For example, it called for butter and cheese. Since there was no real need for butter (in my eyes), I decided not to add it. The cheese would have added an extra layer but…I have high blood pressure and cheese is just TERRIBLE for those with hypertension. Since there is no addition of such bad fats, it also makes it the perfect recipe for my younger brother – Kurias – who is on a very restricted gluten-free, sugar-free, dairy-free, chicken-and-egg-free diet (I know, poor guy). I also did not add the yellow squash – instead substituting that with mushrooms because me love me some ‘shrooms, hmmm!!

The recipe can be found here: Summer Vegetable Lemon Risotto

Prepping the veggies

Prepping the veggies

Sauteing the veggies

Sauteing the veggies

Sauteed onions

Sauteed onions

Sauteing arborio rice

Sauteing arborio rice

First addition of stock

First addition of stock

The rice just slurped the stock right up!

The rice just slurped the stock right up!

 

The addition of veggies

The addition of veggies

 

Final product

Final product

It was yummy! The only note I have to add is don’t forget to season as you go along. The continuous addition of stock can dilute the existing seasoning.

Have fun with the dish! If you don’t like squash, add something else. I figure sundried tomatoes will be super delicious in this dish. Next time I make it, it will be for the boyfriend. He loves butter and cheese so stay tuned for that version 🙂

Bon appetite!

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Scallion Pancakes

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I know I said that I was going to make lemon crinkle cookies for this post…but I lied. Okay, technically, I didn’t lie. I will make it soon. It’s in my head constantly so the baking adventure for the cookies will start soon. However…while I was lounging around today, watching Food Network, I saw Guy Fieri making scallion pancakes (I do not know why I was even watching his show, I’m really not his biggest fan). But after seeing the pancakes, I had a craving for it. I have a lot of good memories associated with these “pancakes”. Surprisingly, when I told a few people I was going to make scallion pancakes, their reactions were either of the disgusted or confused variety. They pictured the typical sweet pancakes with the addition of scallions. These “pancakes” are not really pancakes – they’re similar to flat breads – with the addition of scallions.

Now I had no idea how to make it so obviously scoured the web for it. So this recipe has been followed: Scallion Pancakes.

It is very simple to make. It takes all of an hour at the most to make it.

This recipe was a little hard to follow so I watched the video attached the recipe and it made more sense so I suggest doing the same.

1. Added a cup and a half of flour to a large bowl:

flour

2. Add half a cup of warm water to the bowl of flour:

flour with water

3. Mix the dough and water together until it forms a dough. Additional water may be needed. If the dough is sticky, add some flour. The measurements are not exact – feel it as you go along. After forming a dough, flour a clean surface and knead the dough for five minutes. Place the dough in a greased bowl, roll it around so it shines with the oil, and leave it wrapped with saran wrap or a slightly damp paper towel for 30 minutes:

dough

4. After 30 minutes, flour the surface again and pull out a section of the dough, about the size of a golf ball, maybe a little bigger and roll it out. It has to be thin but not so thin, you can see through the dough.

flattened dough

5. Add some oil to the flattened dough, sprinkle some salt and some scallions:

dough with scallions

6. Roll it up tightly into a cylinder then take one end and roll it toward the other end so the end results resemble a snail:

rolled up cylinder

dough rolled up

7. Roll out the dough again to the same thinness. At this point, I couldn’t wait to add it to the pan already…but I had to wait until the whole dough was used up. It should yield about 4-5 pancakes. After you are done with the dough, grease up a flat pan, turn the fire to medium-high, and throw them on, one by one:

on the pan

8. Each side does not take long – 2-3 minutes per side. It is rather similar to making chapathis – a south Indian flat bread, similar to naan.

Here was the finished product:

batch

You can eat it like this. You can eat it with soy sauce or chili sauce. You can eat it rolled up with whatever you like: chicken, eggs, vegetables, etc. It’s pretty versatile! It is also less greasy than the ones you get from Chinese restaurants which is always a plus.

Next time I make it, I am going to experiment by using rice flour and maybe garlic instead of scallions. That way, my brother can eat to his heart’s content.

Happy days! Maybe my next post will be about lemon crinkle cookies…who knows? Stay tuned to find out on this riveting drama.

30 Before 30!

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Recently, I turned 25 years old. A quarter of a century old. Father Time is just playing with me. Oddly enough, I feel my life has been a combination of slow and fast moments but life is changing pretty rapidly. I graduated with a Master’s in HR management (whoohoo!), I’m getting married in a couple of years to the love of my life (double whoohoo!), I found an amazing job at a non-profit organization in the city (the exclamation would just sound too redundant at this point), and so on. Dare I say it? Life is pretty good.

Life has also been too busy. But NO EXCUSES!! I am an epic failure when it comes to keeping up this blog. I still love cooking and baking! Laziness should not be my downfall (although, it frequently is and the downfall of my many social plans). Therefore…in an weirdly euphoric night with a dear friend of mine at a pub (NO, mom and dad, I was not drinking. We went for the odd choice of characters there because they thought we were foreigners and we quite enjoyed the presumptions), my friend and I sat down to make ourself the “30 Things to Do Before I Hit 30”.

My best friend, Terra (who is amazing because SHE keeps up her blog and has been doing so for a while now and is now my source of inspiration) gave me the idea to link this foodie amateur blog to another blog, which will (hopefully) highlight my achieved goals among the 30.

There have been a few things that I have made in the past year that I find I am quite proud of:

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Banana-Cashew Muffins – adapted from this recipe: http://www.simplyrecipes.com/recipes/banana_nut_muffins/

Except I didn’t use walnuts. We had an excess of cashew nuts and I wanted to use up some of them so I wouldn’t squirrel them away for some midnight snacking. It’s wreaking havoc on my thighs and my hips. The muffins were pretty moist! I enjoyed them. As did my fellow friends and my family and all who worship me (ahem).

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Molten Chocolate Lava Cake – I honestly don’t even know if I can find the recipe but it’s basically butter, baker’s chocolate, flour, and sugar. Pretty simple. I made it for Thanksgiving because SOME people do not like the traditional Thanksgiving dessert! That’s okay, I was happy with the substitute.

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Lime Coconut Ricotta Cookies – http://www.cookingclassy.com/2012/05/coconut-lime-ricotta-cookies/

I made this for Christmas – Oh my GOD! I normally am not a big fan of cookies unless they are chewy, chocolate chip (straight out of the oven of course) but I couldn’t stop snacking on them!

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Meatless Quiche – I just made up this recipe on my own! And no, I do not remember the ingredients (besides the obvious, tons of eggs!) nor do I remember the quantities. I know, I suck.

I’ve been such a huge fan of quiches ever since I gained about 20 pounds on them at Marist College. This was good…just a bit too salty.

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Meatless Eggs Benedict Sans English Muffin with Sundried Tomatoes – Again made up the recipe after dreaming about this for a long time.

It was good – just wasn’t perfect. I think it tasted too lemony.

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Sweet Potato Pie – adapted from: http://allrecipes.com/recipe/sweet-potato-pie-i/

I didn’t use any of those fancy nuts. I mainly made this because mom loves sweet potato pie and I love sweet potatoes in general. It was surprisingly not as sweet as I thought it was going to be. What a deceitful name.

I don’t know if you noticed but I have a penchant for baking more than cooking these days. I find it more challenging, more exciting, more thrilling, more, more, more!!

I might be making Lemon Crinkle Cookies soon. Stay tuned!