Tag: cooking

Tres Leches Cake

Tres Leches Cake

This is a foolproof cake. You can’t mess it up, no matter how hard you try. It’s a sweet cake that’s good whether it’s light or dense, browned or spongy, soaked or dry. You can substitute evaporated milk for condensed milk (which I would NOT […]

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]

Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler

Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like blackberries. I love berry cobblers of all shapes, forms, styles, and origins, but I especially love fat free berry cobbler.
INGREDIENTS
1 cup blackberries, washed and checked for caterpillars (I’ve had some nasty surprises)
1/4 cup sugar
1/2 cup greek yogurt
1 cup flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons sugar, reserved for sprinkling
Preheat oven to 350 F
Start by whisking together the dry ingredients. Set aside the two tablespoons of sugar.
Pour in the milk, whisk that in,
and then add in the greek yogurt. Fine, it doesn’t need to be greek yogurt. Use any type of yogurt you please. I guess you could even use blackberry yogurt, and make blackberry on blackberry cobbler! If you do use flavored yogurt, decrease the sugar content.
Add in the vanilla, and mix that in. I didn’t technically have any vanilla, but don’t let that hold you back. Every baked good is better with vanilla.
When the batter is ready, scatter the blackberries into a greased baking dish (you do NOT want to scrape your beautiful, juicy cobbler out of a dry dish),
and pour the batter on top. I should say, you can definitely use more blackberries- I just was running a bit low on them.
or
Bake it at 350 F for about 50 minutes- but 30 minutes in, sprinkle the reserved 2 tablespoons of sugar on top. It’ll get all crispy, and sweet, and crackly all top. All good things. Serve it with whipped cream, vanilla ice cream, or even birthday cake ice cream- we were out of vanilla, and birthday cake worked just fine!
Honey Cake-Kuwait

Honey Cake-Kuwait

Look, it doesn’t get much better than this. A light, fluffy, spongy cake, soaked in syrup and topped with honey and nuts.  INGREDIENTS Cake: 2 eggs 1 teaspoon vanilla extract 2 tablespoons sugar 2 tablespoons greek yogurt 1/4 cup flour Syrup: 2 tablespoons honey 1 […]

Perfect Chocolate Chunk Cookies

Perfect Chocolate Chunk Cookies

I don’t throw that word around lightly- especially where chocolate chip cookies are concerned. See, I love me a good chewy chocolate chip cookie. And in the 4 years that I’ve been cooking, and the 26 years my mama has been cooking, chocolate chip cookies […]

Bibimbap- South Korea

Bibimbap- South Korea

I didn’t know whether to put this one in the S category, or the K category. Since I’m not posting a recipe for North Korea, I thought I’d stick it here. Bibimbap has a million different variations, but this is the one I’ve eaten my whole life. I’d take kimchi pork over bibimbap any day- but I can’t find any good kimchi, and I’m too scared to try to make it myself.

 

INGREDIENTS
2 zucchini
3 oz green beans
1 16 oz can baby corn
4 oz cilantro
5-7 mushrooms
3 carrots
1/2 cup soy sauce
1/4 cup honey
3 tablespoons rice vinegar
1 tablespoon ginger powder
1/2 tablespoon garlic powder
1/4 cup sesame seeds
2 cups sushi (or medium grain) rice
16 oz firm tofu (not shown)
3 eggs (not shown)
SAM_2673
Start with some prep! Slice the zucchini vertically, then make half moon slices. Set them aside in a bowl.
SAM_2676
Peel the carrots,
SAM_2677
then slice them into rings. Set them aside again.
SAM_2678
Measuring everything and prepping before you start cooking is called mise en place (A French term, literally meaning everything in it’s place), and I love it. Slice up the mushrooms, and enjoy every second of it.
SAM_2679
I love cutting mushrooms. I don’t know why. I guess it’s just very, very satisfying. Set those aside too, and grab ahold of the beans!
SAM_2680
Slice them as evenly as you want, you can hack them into pieces like I do or measure each one with a ruler. It’ll still taste good. Also, vegetables are extremely photogenic. They look good no matter what. Now you have 4 very pretty bowls of vegetables!
SAM_2682
How convenient. Boil the rice according to package directions,
SAM_2684
if you’re not using sushi rice, just pour about a teaspoon of the rice vinegar into the rice and mix it up. Throw the zucchini and carrots into a large pan (if you have a wok that works too), with a bit of oil, and the soy sauce.
SAM_2689
Cook them til they’re golden brown and soft. Add 1 tablespoon of honey, 1/2 tablespoon of vinegar, 1/2 the ginger powder, and all the garlic powder. Stir it around, turn the heat to low, and let it reduce and soften.
SAM_2692
SAM_2693
Throw the mushrooms into a separate, smaller pan, and add in a touch of oil, all the remaining honey,
SAM_2686
and the remaining ginger powder.
SAM_2687
Cook the mushrooms on medium til they’re completely soft, and add a pinch of salt.
SAM_2688
Also add some salt to the zucchini and carrots at this time! You won’t regret it. Next, add the corn
SAM_2695
into the zucchini mixture, and throw the beans into a different pan. Lots of dishes here! Add in all the remaining vinegar and half the sesame seeds to the beans, and cook them for about 40 seconds. You just want to sear them, they should still be crisp.
SAM_2696
Add the rest of the sesame to the zucchini mixture. In the same pan you made the mushrooms in, cook the (cubed) tofu.
SAM_2697
Start frying the eggs in the same pan you made the beans in, they should be sunny side up (with runny yolks).
SAM_2699
Throw the cilantro into the bibimbap, stir it around, and it’s ready!
SAM_2702
To serve, heap some rice into a bowl, add the bibimbap on top, throw on some tofu, and top the whole dang thing with a fried egg. Serve the mushrooms and beans on the side. Bibimbap!
SAM_2705
Here’s the printable recipe, with ingredients and instructions: Bibimbap
Mandazith- Kenya

Mandazith- Kenya

It took me 5 minutes to type out “Mandazith”. It kept correcting to mandatory. See, autocorrect can turn Mandazithto mandatory, but can’t turn ronnirw into tomorrow? Really? Do better, autocorrect, or I’ll have to learn how to spell (if anyone who works at Yale is […]

Manti- Kazakhstan

Manti- Kazakhstan

Hear me out: pumpkin, but in beef. Pumpkin is so ignored, except in the fall time when we bow down to our orange overlords. There’s a great chance for a joke about the president here, but I’m not going to go there, because I’m practicing […]

Strawberry Cobbler

Strawberry Cobbler

I love fresh strawberries, and they’re never better than in the summer. But they also get moldy. Like, really fast. In the time in takes me to carry them from the (reusable! Don’t use plastic bags) grocery bag to the fridge, two of them have gone fuzzy, and the rest are getting squishy. If you also bought a 5 pound box from Costco, because that’s what this country is all about, and you wouldn’t want to eat half of them raw anymore, make this cobbler. Its fat free, really easy, and delicious with vanilla ice cream or whipped cream, which would kind of cancel out the whole fat free thing.

INGREDIENTS
2 pounds whole strawberries
1 cup flour
1/2 cup Greek yogurt
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup milk
Start by cutting the tops off of the strawberries, and quartering them. Don’t throw the tops away! Use them to infuse water or tea, throw them on your compost heap, or boil them down to get strawberry extract.
 Throw the cut strawberries into a bowl with the sugar, lemon juice, and vanilla. Let the strawberries sit and get juicy,
 while you mix the milk and yogurt in a separate bowl.
Throw in the flour, and whisk it up.
Meanwhile, the strawberries will be rich in color, and have gotten a bit juicy.
Turn them onto a greased baking pan,
and pour the batter on top.
 Bake at 375 for 35 minutes, and let it cool (or eat it warm, I don’t care).
Spicy Navy Bean Soup

Spicy Navy Bean Soup

Spicy Navy Bean Soup Do navy beans freak anyone else out? They’re at every supermarket, in the back of your mind you acknowledge their existence, you know what they look like- but no one talks about them. I’ve never seen a recipe for them, I […]