Baked Salmon & Couscous

Salmon is by far my favorite type of fish. It's inexpensive, versatile, and cooks pretty quickly. I marinated this beautiful filet in a mixture of olive oil, soy sauce, and various spices/herbs. I probably would have let it sit longer than I did, but I was quite hungry and didn't feel like waiting. It still turned out to be very delicious. Couscous is definitely a quick and easy food to make, and can be spiced according to your liking. I used Mediterranean/Italian seasoning to go with the flavors of the salmon. The best way to get everything out on time and together is to get the couscous going about half way through the baking of the salmon. This particular cut took about 12 minutes to bake, and the couscous only takes 5 minutes to fluff. I think I ended up eating this faster than it took to cook.

Here's to gourmet cooking...fast!  

What's in it:
 -Salmon: Atlantic salmon filet, olive oil, dark soy sauce, cilantro, coriander, paprika, garlic powder, oregano, parsley flakes, salt
-Couscous: olive oil, pine nuts, onion powder, salt, dried leeks, crushed oregano                                                                                  

Brown Butter Cookies

Brown Butter mixture! yummm

Yes folks, I have finally updated over a month later. Things got quite crazy for me, so I didn't do much real cooking or baking. Anyways, yesterday I was feeling rather festive (and was avoiding school work at all costs). The slightly colder weather put me in the sit-indoors-make-cookies-watch-tv mood.
To make brown butter you need to heat butter in a saucepan on medium heat and continuously stir it. You'll notice some brownish black flakes starting to form in it as the butter continues to break down. Once the liquid is completely brown, remove it from the heat, and separate the supernatant (yes, I'm using a science term here...hyperlinked for your benefit). Then let it solidify again before using it. You can make it in large batches and keep it in the fridge for future baking needs. If I wasn't already on a high from leftover halloween candy, I would have eaten them all by myself. Don't judge me.

What's in it:
-flour, baking soda, brown sugar, granulated sugar, browned butter, salt, vanilla extract, baker's chocolate, milk, eggs
_________________________________________

Linguine Alfredo

Pasta is seriously one of my favorites things to eat. Lots of carbs = WIN. Sadly, I haven't made anything for over a month now. Things have been a little busy for me, but fear not! I am back! I was feeling rather hungry after class today, and decided to not spend dinero on food and actually make something with my own hands. This twist on the classic uses linguine instead of the usual fettucine (only because I had linguine on hand). I've never gotten around to making my own pasta (shocking, I know). Perhaps that will be my next feat.
Anyways, I don't like my pasta to be too saucy, especially with alfredo. I tossed the pasta with the sauce after it was cooked. Each piece should be coated well enough, but it shouldn't be drippy. There are very few ingredients that go into making this dish, but the flavor is substantial. I toasted my garlic and minced it very finely before adding it to the alfredo, giving it a very aromatic flavor. Nothing more than salt goes into this dish; and I topped it off with some dried parsley. It's been a very delicious afternoon for me.

What's in it:
-linguine pasta, cream, butter, garlic, parmesan cheese, Romano cheese, parsley

_________________________________________

Jalapeno Jack Grilled Cheese on Sourdough

Baby Red Chard

 So I lied again about the whole only baking thing during Ramadan. I made a trip to good ol' HEB today and got some wonderful, fresh deliciousness to eat. Tonight, I made a grilled cheese on sourdough bread with jalapeno jack cheese. The things that really made this sandwich delightful is baby red chard and arugula. The chard with the sourdough creates a lovely nutty flavor that complements the spice from the cheese quite well. I had to photograph my sandwich really quickly because I couldn't wait to eat it.
I don't have many comments for this post, because I'm still thinking about the awesome sandwich I just devoured. And I'm also thinking about the coffee Haagen Dazs in my freezer...

Oh, and here's my reminder for making grilled cheeses: transfer the sandwich from a pan and finish it off under a broiler for about 1 minute! It's like magic!

What's in it:
-sourdough bread, jalapeno jack cheese, baby red chard, arugula

__________________________________________

Cranberry Almond Oatmeal Cookies

I think I'm only going to be baking things during Ramadan. The only 2 things I miss during the day are water and chocolate/something sweet. Anyways, when the days I actually get up for suhoor (the morning meal), I eat oatmeal. So ever since I first ate some, I've been craving oatmeal cookies. Now I'm eating them all by myself and I don't regret it. I can afford to eat a few cookies at night considering I don't eat during the day...right? Don't judge me. These are delicious. Now, I don't like to toot my own horn, but occasionally I will make something pretty darn good that I have to. Let me tell ya, these cookies...ARE PRETTY DARN GOOD. What I like in an oatmeal cookies is a delicate crisp exterior but an wonderfully soft and chewy interior. I added some fruit and nuts to it to make it seem healthier. When I'm not doing MCAT practice, you can find me watching some type of cooking show. My new favorite obsession is Ramsay's Best Restaurant. Earlier tonight I had milk and cookies while I watched Mister Ramsay. [It's refreshing to see him so nice and encouraging on television.]
Anyways, oatmeal cookies = SUCCESS.
Oh and best part is...they are SUPER easy to make and bake in literally 10 minutes. No joke. A minute more and they'll probably be overdone and harden. So you want to be very careful with timing when making these.

What's in it:
-flour, baking soda, granulated sugar, light brown sugar, butter, egg, vanilla, cinnamon, salt, rolled oats, cranberries, sliced almonds

__________________________________

Chocolate Chip Cookie Dough Brownies

Soooo....I lied. I thought I wouldn't be making anything this month, but that didn't last long. These seemingly daunting delectables are actually quite delicate delights. A lot of sugar does go into making these, but it's 95% light brown sugar if that makes you feel any better. I made these while fasting, so I didn't get to taste anything. I do feel there needs to be more chocolate in the brownie, and I need to mix the cookie dough a tad bit more. I kinda made these haphazardly because I was delirious from lack of food. However, some people who had the honor to eat them thought they were delish! So yay! There is something about the brownie that makes you want more. The brownie part is very airy and much lighter than you'd expect. And the cookie dough part isn't overwhelmingly sweet. You can eat more because it's not heavy...but your hips will probably hate you later on.

[On another note, some of you have asked why I don't put up actual recipes on here. Well, to be honest, I don't usually follow recipes myself. I'll adapt from recipes I find, but I don't do precise measurements and I'm constantly modifying what I make. Also, for you foodies out there, I want this to be a portal for you so that you can take something from here and make it on your own. The best way to learn to cook is by experimenting and guessing. That's the only way you'll build the intuition you need in order to create something successful. ]

What's in it:
-Brownie: semi-sweet baking chocolate, light brown sugar, eggs, vanilla, flour, butter
-Cookie dough: butter, light brown sugar, granulated sugar, milk, vanilla, flour, chocolate chips

_________________________________

Hiatus

Hello all! Because of Ramadan, I probably won't be updating until September. I get fed for free everyday, so I'm not really making much on my own.
Stay tuned!



.

Crab Cakes

 

My Secret Sauce!

 This dish is slightly inspired by an episode of Food Network Star, where the contestants had to create something using packaged goods such as Cheez Its or Townhouse crackers. So I wanted to get rid of the crab meat that was sitting in my fridge and I decided to make crab cakes. While gathering some ingredients, I realized I really need to make a trip to good ol' HEB. Anyways, to make crab cakes you need at least mayo, eggs, and some form of breading--that's what binds everything together and keeps the cake from falling apart. Now, you're probably asking, how did FNS inspire me? Well, that's where the Townhouse Flatbread Crisps come in. I crushed up a whole bunch of crackers and used that as my breading. I used the Italian Herb flavor, so it gave more dimension to the cakes. Using butter in your pan will help add extra flavor, but make sure the fat has stopped bubbling before you put the cakes in, or else it'll make them soggy and not crispy.

I was going to put them on a bed of arugula, but I didn't have any...
However,  I did make a sauce to go with it. Instead of tartar, I made my own 'special sauce'.

PS: my secret ingredient for the crab cake is wasabi powder.

What's in it:
-Crab cakes: crab meat, mayo, egg, dried mustard, wasabi powder, cumin, paprika, salt, black pepper, red chili powder, dried oregano, Townhouse Flatbread Crisps
-Sauce: it's a secret ;)

___________________________________________________

Parmesan Tomato Crepes

I should have probably posted this before the nutella crepes, so this would show up afterwards. So if you haven't looked at the post below, please do so, then come back. [pause].
[resume] Alright, so I decided to make something savoury after the sweet. I had seen a recipe (thanks, Super), for parm tomatoes, so I thought I'd give that a try. I cut up some roma tomatoes, threw on some olive oil, salt, pepper, and parmesan, and topped that with oregano. While those were baking in the oven, I made the crepes, so everything would be done together. You simply line up the tomatoes inside the crepe and fold over each side. I used some of the juice from the tomatoes to seal the crepe so it wouldn't fall apart. I garnished the entire thing with some dried parsely and, voila! You got yourself an easy and delicious crepe.

 Parsley flakes!

____________________________________________________________________________

Nutella Crepes

 Crepes are wonderlous (wonderful + fabulous). They are delimptious (delicious + scrumptious). But most importantly, they are AWESOME. I finally decided to make crepes of my own, but of course it took me a while to experiment to get the right consistency. I, of course, had to make nutella crepes, because that's a staple. You can't have crepes without nutella. That's just...wrong. Anyways, I definitely had this one before making and eating the savoury crepe in the post above this. Who say's you can't have dessert before dinner?

The crepes should come off clean and easily when flipping them. Cooking spray is your friend.

                       They should be almost perfect circles.










What's in it:
-Crepe: flour, butter, salt, eggs, milk, water
-Filling: nutella, powdered sugar

_____________________________________

Mac & Cheese

I have been craving a good bowl of heart-wrenching, stroke-inducing, arteriosclerosis-forming mac and cheese for the past week. Last night, I decided I wouldn't stand by anymore and went on a shopping trip just for some of that cheesy goodness. I used two types of cheese--sharp cheddar and monterey jack--for a fuller flavor. I always like mac and cheese with a bread crumb crust on top, so I made this in the oven. This is only the second time I've made it (the first was a 3 cheese mac and cheese casserole for Thanksgiving a while back). No wonder there's a problem with obese kids these days. Mac and cheese is addictive. And that's all they eat. Yay for southern cooking.

Also, the Mac and C.H.E.E.S.E Friends episode was coming on while I was making this! It was fate.

What's in it:
-macaroni shells, sharp cheddar cheese, monterey jack cheese, milk, eggs, ground mustard, salt, powdered black pepper, paprika, garlic powder, panko bread crumbs

______________________________

Garbanzo Rice Soup

Today it rained. Praise the Lord. It was a light, transient rain, but still rain nonetheless. The afternoon was bright and lovely. I had my curtains adjusted to let in the day's light, which made for a beautiful ambiance in my livingroom. I lit a candle and had Ludovico Einaudi serenading me on Pandora as I filled my brain with wonderfully useless useful MCAT facts. Yet, it was an almost perfect afternoon....
As I finished my work, the world outside my window got darker, and my stomach got hungrier. I hadn't the energy to make something complicated, so I figured soup would be easy and filling. I threw together some rice, chick peas (garbanzo), sweet corn, vegetable stock, scallions, and a bunch of spices to make a hearty soup with earthy and vibrant tones. The slightest drizzle of olive oil on top just kicks it up a notch (gotta thank Chef Ramsay for that). I paired it with some awesome Italian herb crackers and kicked back while watching a NOVA documentary on dreaming (which made me sleepy, of course). Gotta love lazy Sundays.

What's in it:
-vegetable stock, basmati rice, sweet corn, garbanzo beans, scallions, cumin, paprika, red chili flakes, chipotle, garlic, salt, pepper, olive oil

___________________________

Chicken Nuggets

These lovely chicken nuggets were made in part by the even more lovely Maheen Khan. I gotta say, she's an awesome sous chef! Anyhow, this was a treat for my post MCAT practice exam hangover. Great company + great food + sytycd = cure. These tiny treats are stupidly easy to make; it takes less than 10 minutes to prepare, and about 20 minutes to bake. And the best part is that there is nearly zero cleanup! Thank God for aluminum foil. Making nuggets is a fairly simple process, requiring minimal ingredients. The most important thing is to make sure your chicken is defrosted completely before preparing them. Also, make sure you have enough eggs! I only had 1 egg on hand, and ran out of it before I could finish dredging every piece. So I improvised with some olive oil, which isn't the best idea, but it's all I could do. Basically, you cover your chicken in flour, dip that in the egg, and then cover in bread crumbs. Here, I used panko, since it is thicker. Italian crumbs do have more flavor but are thinner. You can always add your own extra spices to the crumbs, according to your taste. We had ketchup and some awesome dynamite sauce to dip the nuggets in.

Shout out to Maheen!

What's in it:
-chicken, flour, egg, panko crumbs

___________________________________

Lemon Bars

Again, I really shouldn't be posting 2 entries in one day. Brain no worky work right now. Anyhow, my intent was to make lemon squares...but they turned into bars. This wasn't entirely bad, and I accidentally came across a lighter alternative to full lemon squares. The recipe I normally have used for the past couple years yields 2 sheets of lemon squares, but I accidentally put it all in one, and realized there wasn't enough room to pour in the filling on top of the crust. Therefore, the crust to filling ratio was 2:1, which created a more crispy surface rather than the normal almost gelatinous texture of a full lemon square. The taste and flavors were still spot on, though. Success.

What's in it:
-crust: flour, butter, powdered sugar
-filling: eggs, sugar, baking powder, salt, flour, lemon juice, lemon extract

_______________________________

Crab Stuffed Jalapenos

My brain hurts from MCAT studying that I have almost nothing to say in this post. I made these jalapeno popper dealios yesterday, and they turned out quite well. It's a mixture of cheddar cheese with roasted peppers and jalapeno, crab meat, and scallions. I topped it all off with panko bread crumbs, and baked them for about 45 minutes. On top is a simple dynamite sushi sauce, comprised of sriracha and mayo. These are a great appetizer or party finger food.
Sorry this post is so boring. I'm tired. That is all.

What's in it:
-jalapenos, crab meat, cheddar, scallions, panko
-mayo, sriracha

____________________

Egg and Cheese Sandwich

This is egg and cheese made over. I was definitely craving something with egg today, and luckily just went to the grocery store. At first, I wasn't going to make this post, because I was really hungry and wanted to devour the sandwich right away; but after I plated, it looked so pretty sitting there. The deep red color of the romaine and bright hues of arugula and mizuna contrasted so wonderfully. This is probably the prettiest sandwich I've ever made. That's all I have to say about that.

What's in it:
-thin whole wheat bagel, egg, salt, oregano, paprika, chedder + jalapeno + roasted red bell pepper cheese spread, red romaine, arugula, mizuna

________________________

Caramelized Watermelon

     Caramel. Yum. Watermelon. Yum. Caremelized watermelon? That sounds weird. I know you're thinking that. Well, stop, and open your mind to the brilliance that is heat and sugars. I decided to go out on a real limb here and display a gourmet dessert that probably wouldn't cross your mind, but would definitely make Gordon Ramsay proud. It's summertime, so that means I've been indulging in one too many cooking shows on television (MasterChef, Food Network Star, and Hell's Kitchen, which is starting soon!). I see. Then I do. And voila! You get daily posts to read on this blog. (Let's hope I keep this up). I'm surprised I'm even doing any cooking and blogging, considering I have the MCAT looming over my head. But this is how I unwind and get my mind off microbiology, ochem, and physics (blech). However, the nerd in me then goes back and learns the science behind what I create. Despite how much I don't want to admit it, I love science. Anyhow, back to the important thing. Watermelon you say! Confounded! Believe it, folks. I first searched my leftover watermelon half for the perfect area to cut a small steak. Then I tested a piece in the pan. I seared all sides, making sure to lock in the water but create a layer of caramelized crust. Let me tell ya, seared watermelon doesn't smell good. So I went on to fix this stinky creation. I decided not to add extra sugar to the watermelon, as it's already abundant in natural sugars. However, I thought, what would make this smell better? Without much hesitation, I excitedly whispered, cinnamon! (Yes, living alone has forced me to begin whispering to myself...) I cut out another perfect steak of watermelon, and sprinkled on a conservative amount of beautiful, powdery cinnamon. I carefully placed it on the hot pan and seared that sucker to perfection. You could hear the slow sizzle and smell the intoxicating aroma of cinnamon...I was ecstatic! I had just owned several biology passages in my MCAT practice, so I was definitely on a high. A quick couple minutes later, the watermelon piece looked perfect--each side locked and loaded with caramel. The consistency of heated watermelon is similar to that of a poached pear--soft and full of warm flavor. It's such a light yet powerful dessert and entirely too easy to make. Also, I know you're thinking it looks like ahi tuna...I definitely thought the same. I believe my next caramelization feat will involve oranges.

What's in it:
-watermelon, cinnamon

____________________________

Fish & Chips

Hello all! I'm back! I have been cooking quite often, but haven't been documenting it...sorry about that. I figured tonight for dinner I'd make something different and post it for you folks. I'm running low on groceries, so I had to make with what I had on hand. I realized I had a filet sitting in my freezer waiting to be picked, and 1 red potato sitting all alone in it's bowl. Immediately, I thought fish and chips! Britain's common meal, fish and chips is traditionally prepared as a breaded cod, deep fried, and served with golden fries. However, what I've made here isn't your traditional fish and chips; rather, I took the concept and added my own flair to it. I chose to use a trout, which is a fish very similar in taste and texture to salmon (my favorite type of fish). I soaked it in lemon juice, and crusted it with panko crumbs and toasted pistachio with dried parsley. For the fries, I used a red potato, with the skin left on, of course. I tossed them in olive oil, and sprinkled on a generous amount of paprika, garlic, oregano, and salt. The fries will take about 30 minutes to bake, and the trout is cooked at about 10 minutes per inch of thickness. You don't want to overload the fish with extra flavors and seasonings, because the taste of the meat is quite exquisite without adding anything to it. This is a very quick, no mess meal that will definitely fill your hungry stomach. 

What's in it: 

-trout, panko bread crumbs, pistachio, lemon juice, parsley

-red potato, paprika, salt, garlic powder, dried oregano, olive oil

Guest Post by Irfana: Green Chicken

A chicken dish in Indian cuisine is usually an orange or red color, not green. However, this recipe uses the Indian spices and puts a twist on it by making it green. This is a very simple and very easy chicken dish that takes maybe half hour to make. I usually make this when I don't have much time and want something not too spicy or with salan in it. It has a very tangy and sour taste and goes great with naan or on top of plain rice. I even used it to make a sub-sandwich and it was delicious, just put some cheese on it and toast, and it's a gourmet sub! Here is what you will need: 1 boneless chicken breast, half a bunch of fresh cilantro leaves, 1 green chili pepper, half onion, ginger, 2 cloves of garlic, 1 lime, 2 tablespoon of yogurt, 1 teaspoon salt, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon cumin seeds, 2 tablespoon extra virgin olive oil.

Cut the chicken breast into small pieces and set aside. In a blender put cilantro, green chili, garlic, ginger, onion and blend until it becomes like a paste. Then add the salt, chili powder and cumin powder, squeeze lime juice and add the yogurt to it, then blend some more. In a pot or pan add the olive oil and the cumin seeds, when it is hot and the seeds are moving around, add the paste from the blender and mix, put the heat on medium, then add the chicken and mix it well until all the pieces are coated. Cook until the chicken is done. It should be fairly dry and not too oily. You can always adjust any of the stuff according to your taste. Enjoy.

_____________________

Chicken Lasagna

 Guess who's back? Back again. I am back. Tell a friend. This has been on hiatus, unfortunately, thanks to my enemy who we'll call 'Gabapentin'. Big G has stopped me from doing the things I love (cook, draw, take pictures) and also don't love (study, attend class, wake up). He's still in my life, but isn't making that big of an impact anymore...which isn't entirely good. I mean, it's good for you. You get this blog back. I just get a pain in the neck. However, I've also been on hiatus thanks to my not-enemy who we'll call 'Super'. Let's not get off topic though. Anyhow, I've made food, but haven't photographed it because I left my charger back home, and just now got it this past weekend. After nearly two months, what was the first thing I photographed? The pile of coins accumulating on my table. Cool, I guess.
The past couple weeks have been nothing short of chaos. Exams and life have pulled me under and buried me into the ground, but I broke through. Despite what people say, I got me some of that upper body strength...I can tear through six feet of dirt if needed! Last night, instead of studying for my physics exam, I decided I wanted to make food, while comforting myself. It took me less than five seconds to decide lasagna was the perfect solution. I swear, I was Italian in another life. Who knows, perhaps I was, perhaps I will be?    
Whatever it may be, lasagna is excellent when you don't feel like cooking anything that takes more than a single pan to make. I love the versatility of it: you can make it as healthy or as unhealthy as possible. I settled for something in between. I kinda went Parmesan-happy on the top (that's the unhealthy part, happy Super?), but I had chicken as the protein (that's the healthy part). Confession time. I cheated when I made this. I didn't have the energy to make things from scratch...so I used store-bought sauce...I know, blasphemy, blah blah. Don't judge me. Everyone has their lapse of judgment at one point or another. But you try making all that in under an hour with a physics exam looming over your head. I did, however, get the noodles to be cooked to perfection, thanks to a little trick I used for the first time on this lasagna. Yay for experimentation. It's 2:09am. I need to sleep. Goodnight all.

What's in it:         lasagna noodles, tomato/basil sauce, mushrooms, bell pepper, parsley, oregano, paprika, mozzarella, Parmesan, ground chicken

Lemon Tomato Penne Pasta

If you have ever lived with me, you know I love making pasta and trying to conquer every type of Italian cuisine out there. I've experimented and tried so many pasta combinations that I've lost track of what I have done and not done. Also, freshmen year of college I decided to try northern Italy and attempt a risotto, which to my surprise came out quite nicely! Pasta is very versatile and comes in different shapes and forms. There's linguine, capellini, fusili, macaroni, penne, ziti, rotelle, rotini, and sooo many more. My favorites to work with are penne and capellini, especially the latter because it cooks so fast. My sister, Saadia, absolutely hated pasta no thanks to the crap quality of food that Kinsolving serves. She swore it off until I made a lemon-herb chicken capellini and made her eat it. Bam. I changed her tastebuds. Obviously you're gonna hate pasta if all you've ever had was starchy, cold, tasteless, rubbery not-fit-for-dogs-to-eat shiat. Anyhow, if you're a carb watcher, then I pity you. Seriously, you're missing out on such lovely deliciousness. Just portion your amounts and you'll be fiiiine. This specific one I made is very light on your stomach but bold in flavor, and can be enjoyed at the family table or during a dinner for two.

What's in it:
-penne pasta (amber durum), tomato paste, tomatoes, olive oil, oregano, red chili powder, garlic powder, lemon juice, lemon zest, salt, black pepper, cumin seeds, grated parmesan

___________________

Banana Nutella Stuffed French Toast

As you can probably tell, I have a thing for nutella. It's just so dang delicious! For you breakfast lovers out there, this is something you'll like. I had it for brunch today (since I woke up at 11:30). Last night I had a massive craving for one, so I had already decided then I'd make it this morning. French toast is quite simple to make, but also quite easy to mess up. If you're not stuffing it, then it's hard to mess up...unless you forget to flip it and end up burning it. However, when stuffing it, you have to make sure you dip it in the egg properly. Here's a tip: dip it far enough to where the surface of the egg mixture just barely skims the top of the bread, then flip it to get the other side soaked too. Aka, don't let the egg run into the middle of the two pieces of bread. Also, one egg is enough for 2 pieces of bread. Make sure the pan is on medium heat, or you'll end up scorching the toast too quickly. The bread only needs to be flipped once. You literally keep it on the heat for about a minute total, just enough to cook the egg and warm the nutella. So the secret ingredient I use in this is pure raw honey. I add it to the egg mixture and it brings out this wonderful taste to the final product. I ate this with a glass of OJ, and it totally jump-started my morning the right way.

What's in it:
-egg, sugar, honey, bread, bananas, nutella, powdered sugar (for garnish)

____________

Bhindi (Fried Okra)

Two posts in one day! W00t!
My mom made me make [alliteration!] dinner tonight. She was cutting up the okra and I wandered into the kitchen, and she put the knife down and said, "aaj tu banao kaana" (you make food today). Umm...okay? Sooo I finished cutting up the rest and made bhindi. Indian food is not an easy task to master. It takes years of constant learning and cooking to get that "homemade motherland taste". I've only been exposed to making Indian food for a couple years now. It's definitely not something I'll master anytime soon, or ever for that matter. However, one thing I can make with confidence is this. Sabzi (vegetables) are the simplest dish to make, I think. They all require the same base and cook without much supervision. My good friend, Umar, can tell you how it's made (did you absorb anything I taught you mister?). Mother said I make "hotel wala bhindi"...I'm not sure what that means...but okay!

What's in it:
-okra, oil, onion, tomato, green chili, lemon juice, salt, black pepper, crushed red pepper, turmeric, red chili powder, cumin (seeds & powder), paprika

__________________

Peanut Butter Chocolate Bars

Peanut butter and chocolate are soulmates, lovers, best friends. Jelly was just an affair peanut butter had, but he came to his senses finally. These are inspired by Reeses cups, which are by far the most delicious things ever (after Twix of course). I love anything that is remotely related to Reeses: pieces, cereal, mini cups, big cups, and now, these bars. They are quite fun to make and easy too, except there's a process to it that cannot be cut short. The total time it took from start to clean up (including washing the dishes) was approx. 45 minutes. I kind of guesstimated with this recipe. Since there's no baking involved, everything can be eaten the way it is, which makes it easier to taste along the way. I used honey graham crackers instead of original for a little more flavor to the base. The peanut butter to chocolate ratio, in my opinion, is near perfect. I think I'll up the chocolate next time by using a darker, richer chocolate. I used 50% Lindt cacao on this one. This may seem pretty dark to many of you, but I added Nutella to it, so the hazelnut took away from the bitterness a bit, but may have toned it down too much. I used the Nutella not for flavor, but for texture purposes. It makes the final melted product much more creamy and smooth. Anyhow, the key is to melt the chocolate with Nutella in a double boiler and not in the microwave bootleg style. (science alert!: The microwave gives it too much direct heat, which causes the milk to separate from the chocolate, making it much less smoother.) Anyhow, use a double boiler and you'll be much happier in the end. And by double boiler I mean, don't go buy one, that's dumb...use the bowl over the pot method. Take a saucepan and fill it with about 1/2 an inch of water. Turn the heat to low and simmer the water. Put a steel bowl on top, making sure the bottom doesn't touch the water. Voila! Double boiler. Overall, I am happy with the way these turned out.

What's in it:
-honey graham crackers, peanut butter, unsalted butter, powdered sugar, chocolate, Nutella

_______________

Turkey Sandwich

Woman, make me a sandwich. Sure, no problem. I don't find the whole male "make me a sandwich" ideology offensive. I love making sandwiches! The women who do feel like it's a chauvinistic, sexist thing to make one can't make sandwiches...it's as simple as that. Of course, if I don't feel like making you a sandwich, then tough luck, you shall go hungry. However, 9.9/10 times I am in the sandwich-making mood. Anyhow, I'm off topic. I didn't know what to eat for lunch today, sooo I noticed we had some turkey. Awesome. Turkey is the single best protein out there. It's so light and delicious and can be smoked or glazed, or flavored with honey or mesquite (the one I used is smoked). We have a holiday dedicated to it. We dress it up. We put it on a giant plate in the center of the table and then devour it until our brains are numb and we become comatose. Ross from Friends went ballistic over the loss of a turkey sandwich. That's how amazing they are. I would have probably made this sandwich with ciabatta bread, but didn't have any on hand...so 12 grain had to do. The thing about this sandwich is the special mayo I made. It has a slight kick of cayenne spice that complements the subtle bite of the thinly julienned green bell peppers that I stacked on top of the turkey. As you bite down you can taste the flavors and textures of each layer, from the mayo to the crisp lettuce to the tangy pepper to the rich turkey. It all binds together with the softness of the bread and dances a dance of pomp and circumstance along your tongue and does a conga line down to your stomach. Deliciousness indeed.

What's in it:
-12 grain bread, turkey, lettuce, green bell pepper, special mayo

__________________

Mini Nutella Cupcakes

I'm a bad person, I know. I've fallen behind on making things and posting them. Well, that's not entirely true. I've been making stuff, but just not photographing it because it's been in a hurry. I made these lovely delights earlier this evening. I always try to make things during the day so I have optimal lighting for photographing the final product, but I got busy then finished these right as the sun was setting, hence the subtle yellows in the pictures. Anyhow, this idea came to me yesterday, and so I played around with it for a bit. I kind of made the recipe up and experimented to see how they'd turn out. Not bad. I'll probably add more cream cheese to make them a bit more moist. Otherwise, the balance of the hazelnut chocolate is perfect. My sister kept saying it needs more chocolate flavor, but that's not what I was going for. (She's also a sugar addict...). They are light in flavor and texture, and can be enjoyed by my dad as well (who thinks brownies are too sweet). The best thing is that it uses minimal ingredients...so anyone who has an arm or can borrow an arm to mix a couple things has the ability to make this. UT folks, you'll probably be seeing a lot of these in the future (because they're soooo easy to make, and cheap too).

What's in it:
-flour, Nutella, egg, cream cheese, powdered sugar

____________