Baked Apples

Oh it's the most wonderful time of the year!! I absolutely love the fall/winter, and cold weather puts me in the mood to bake. We had a crazy ice storm a couple weekends ago and we stayed in for 4 days straight just eating. It was glorious. Because of that small setback, my hubs and I had way too many carbs and fatty comfort food (mac n cheese!) and needed a reprieve from it all. Anyhow, I made these lovely baked apples earlier this week as a weeknight dessert, and it was SO FAST to put together. I started with perfectly sweet honeycrisp apples and cut one in half (1 apple =  2 servings). I cored out the 2 halves to create a little crater for the yummy filling. Now, you can use virtually anything that you want but I used walnuts, dried cranberries*, honey, and brown sugar. Stick 'em in the oven at 350 and bake for like 20 minutes (I took them out a little early so they were mostly soft but still had a bite). Next time I'd probably make them softer so it's easier to cut through with a spoon. No need to let them cool, just dig in! If you don't care about fat and calories, top it off with some fresh whipped cream or ice cream! These are so quick to make and can be made in large quantities at once for a show stopping dessert at your next dinner party. You can experiment with different apples and fillings, based on the season.

*I used dried cranberries in apple juice, which are different than your usual packaged cranberries that have been soaked in sugar syrup. The apple juice is MUCH better, believe me!

What's in it:
-honeycrisp apples, walnuts, dried cranberries, raw wildflower honey, light brown sugar

Flank Steak with Parsnip Puree

Flank steak is a great cut of meat; it's cheap, quick to make, and extremely versatile. I've been protein loading my husband and flank has proven to be a favorite. This was a fast weeknight meal that I threw together in about 30 minutes! I had some parsnips in the fridge that desperately wanted to be cooked. I pureed the parsnip with some oil, S&P, smoked paprika, and garlic. I seared the steak to mid-rare with a rub of cumin, salt, and pepper; and sliced  up some green tomatoes (which I wanted to fry but ate raw because I was hungeeee!) 3 easy steps and voila! Dinner time! You can do it too!

What's in it:
-flank steak, S&P, cumin, parsnip, garlic powder, smoked paprika, green tomato

October Feast

I know I'm literally 2 months behind on this, but fear not, I'm done for the semester and have all the time in the world to cook and update!!! This post is for October's feast, which we actually did in the beginning of November...yeah we break rules. The ingredients were: tomatoes, salmon, and something sticky. Unfortunately, I did not photograph the dessert, and it was done before I could. It was caramel popcorn, and needless to say, my husband loved it....hence no photograph. I gathered a few gorgeous heirloom tomatoes (aren't they just beautiful!!!). I really did not know how to combine such a tart flavor with the delicateness of salmon. I started with the yellow heirloom and made a basil infused puree and went from there. I used a lean salmon from Alaska, and lightly S&P'd it, then topped it with the basil/tomato puree, and baked it. Then I thinly sliced the remaining tomatoes and tossed it in an olive oil/salt/basil mixture to make a light salad. This was definitely an OUT of season meal, but it was quite refreshing! I topped off the salmon with peppery arugula. It was the most out of the box I could think considering my 3 major deadlines that were fast approaching! The puree was a knockout and can be used on a lot of different things.

What's in it:

-salmon, variety heirloom tomatoes, basil, S&P, arugula, EVOO

September Feast

September Feast y'all! Better late than never, right? The three ingredients picked were: flank steak, kale, and for dessert, something baked. With this, I went with a mid-rare skirt steak (couldn't get my hands on flank, but close enough!) seasoned with a simple salt, black pepper, and cumin rub, seared on a pan. I incorporated the kale into my version of a chimichurri sauce to enhance the flavor of otherwise blah kale. The end product was one of the best meals my husband and I have eaten (of course, aside from the amazing 3 course post 2nd wedding meal in the Maldives...ask me about it ;) ). I didn't make a side for this because a.) I made it on a very very busy night, and b.) I wanted to showcase my meat cooking skills, which I'm slowly perfecting! I just paired it with a soft pretzel roll.

What's in it: skirt steak, salt, pepper, cumin, cilantro, parsley, kale, coarse sea salt, lemon, EVOO

Dessert! This is really quite simple. Like really simple. Like no brain power involved. Even your engineer husband can make it! Steps: bake a sweet potato, cut lengthwise. take out the potato from the skin and mash together with brown sugar (and a drop of vanilla if you want it sweeter). stick it back in the oven for a few minutes. top with toasted almonds (*these almonds here aren't toasted because I didn't have time). enjoy!
What's in it: sweet potato, almonds, brown sugar, vanilla (if desired)

Seafood Stew

Yes, yes, I said I'd update more often, butttttttttt grad school is TIME CONSUMING. I *am* cooking, but the pictures have just been sitting on my camera...sowwie. Anyhow, this is a dish I made for my husband for his birthday dinner, adapted from something I saw online. It's a clear broth with shrimp and halibut and orzo pasta. The broth is flavored with basil, tomatoes, and garlic. It's a very simple dish to make, with most of the cook on the seafood coming from the heat of the broth. Serve it with a crusty bread and it's a quick weeknight supper!

What's in it:
-halibut, shrimp, orzo, basil, tomatoes, EVOO, garlic, S&P

August Feast

Chorizo and Bean Stew with Polenta

Polenta, chorizo, and something fruity. These were the cards picked for the first feast. Initially, I was like 'okay, polenta and chorizo...both are in the same ethnic family...this will be a cinch'. Little did I know that polenta is THE most hazardous thing to cook. Seriously. I'm not usually clumsy in the kitchen (unlike all other aspects of life), but for some reason I ended the evening with 2 cuts on my fingers (rather, slices), and 3 burns on my arm...from the dangerous polenta. I put about 2 cups of fresh milled polenta into a pot of boiling, salty, well-oiled water and started whisking away. Within about 30 seconds, it bubbles and POPS out in pockets of molten corn meal, flying every which direction, hitting my arm at a scalding temperature. Okay. Panic. The husband was off for a run while I prepared everything, so it was a surprise for him. All I could think was, great, he's gonna come home with polenta on the ceiling and me with 2nd degree burns. I realized as long as you whisk, it won't explode. So I whisked for 2-3 solid minutes (with my poor weak arm-sticks), then poured it all into a pan and set it to bake at 350. WOOSAH. This is when I started breathing again. I was still afraid the polenta wouldn't cook through because I took it off the stove quickly, but in the end, it all came together. So when I first thought about what to make, I thought to do something hearty and warm. I decided to make a stew-like concoction with the chorizo (which was lamb and beef). I stared with an onion-tomato base and broke down the chorizo in the mixture, added S&P, cumin, marjoram, and smoked paprika, then added cannellini beans. I let this all simmer down, and plated it with the stew on top of a mound of polenta. The sauce of the stew really soaked into the polenta, creating a creamy and savory end product.

Apricot Napoleon

For the something fruity, I decided to make a fresh apricot napoleon. This was as simple as it gets. You can literally recreate it by looking at the picture. One trick to keep the pastry from puffing up too much is to weigh it down with aluminum or another cookie sheet in the oven. Make sure to take it off for the last couple minutes to let the pastry brown a bit. I took it off a bit too early so they still ended up puffing a bit. Oh wells! Still tastes great. All in all, even though I felt like a contestant on chopped, we had a lovely dinner and all is good with the world.

What's in it:

-polenta (corn meal), sea salt, olive oil, lamb chorizo, cannellini beans, tomato, onion, cumin, paprika, marjoram, black pepper

-pastry dough, apricot, whipped cream

I'm Baaaaaaack

So, I know it's been a while. Or a year. Actually more than a year...but who's counting?? I've been *slightly* busy over the past year, what with graduating, moving to Dallas, getting married...you know the drill. Still, that's no excuse to neglect my blog!

Refreshed, renewed, and ready to tackle cooking again, I've decided to put more effort in refining my skills and updating regularly. I made dinner last night worthy of being posted, but I didn't have juice in my camera battery, nor was I going to wait to eat. For those interested, it was what I call East Meets Southwest. I made a hatch chile curried chicken. Needless to say, it was quite delectable. I served it with basmati rice and we enjoyed Sicilian Orange sherbet afterwards (while watching MasterChef of course). The husband (still getting used to that) has been on my case for trying out whenever they come to Texas. We'll see. We'll see.

This is a non-photographed post, but I'd like to introduce a little thing I'm doing (as a present to my husband) called Feast of the Month. Basically, I made a little booklet with 3 categories (starches/proteins/dessert), and 12 products within each category. He gets to choose at random which 3 things will comprise the meal, and my challenge is to make it all work together. The desserts are all noted as "something _____", e.g. something cold, something baked, etc. I have to create a dessert that fits the category, and I can never repeat things more than once. He gives me 48 hours of notice before I have to create that meal, and I can't use written recipes. Tonight is the first of the meals, so look out for a post later tonight or tomorrow.

Until then!

Creamy Tomato Bisque

 Okay, don't hurt me. I know I've been REALLY behind and SUPER lazy about my blog. But fear not! I am back!
Today is a soup kind of day. It's raining and thundering, and I'm sick. Despite my desire to just lay in bed all day and not move, I was actually in a cooking mood, which is something I haven't been in for a longgg time. I suppose I have SOME reason to be happy. (FYI, I just got engaged...woohoo!!!) Sorry, no pictures of the ring...this is strictly a food blog. Anyhow, after rummaging the fridge and finding nothing that appealed me, I noticed the abundance of tomatoes I had on hand. Now, being the kinda lazy person I am today, I decided to use a stash of already pureed tomato (yay for cutting corners!). I simmered the tomato with a blend of oregano and various dried Italian herbs (basil, thyme, sage, and marjoram), as well as a bay leaf and some cracked black pepper. I added sugar to balance out the spice and included a bouillon cube for extra kick. In a different pot, I made a quick roux using organic milk. I mixed it with the tomato puree and voila! Quick and delicious bisque. My photography with this one was a bit rushed because I was pretty hungry and didn't want to wait. Also, my camera battery was quite low and in fear of it shutting off entirely, I didn't take my time. Oh wells!

What's in it:
-tomato puree, oregano, Italian mix, sugar, salt, bay leaf, black pepper
-roux: butter, flour, milk
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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
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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

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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

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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

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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

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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!



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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 ;)

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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!

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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

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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

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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

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