tag:blogger.com,1999:blog-32786933169835223802024-03-21T00:28:01.327-07:00Small kitchen, BIG ideas!Two university students struggle against the constraints of tiny budgets and even tinier kitchen space to create food that satisfies both the body and the mindAnnie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3278693316983522380.post-11403323391165440062009-04-21T18:13:00.000-07:002009-04-22T00:22:29.136-07:00Chinese Tea eggsHi everyone!<br /><br />I used to eat these eggs all the time when I was young. They were everywhere in China! Food vendors on every street would have a pot of tea eggs simmering away. Each egg used to something like 10 cents...and I would ride on the back of my mom's little scooter and munch away at these. I absolutely loved them and have always wanted to know how to make them. The tea flavor give a plain hard boiled egg a delicious edge, and it's super easy to make!<br /><br />I found this recipe on <a href="http://steamykitchen.com/blog/">Steamy Kitchen</a> written by Jaden Hair, who in turn got it from <a href="http://appetiteforchina.com/">Appetite for China</a>, a fabulous blog written by Diana Kuan. After reading her blog, I was inspired to make more Asian foods around the house... I hope you give these eggs a try, they are so yummy and I am sure you will love them!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMhK7oVdQWTcsP4yfvwNRo6XC94R0YXyKTsWjs6sXM5VePdfdRu-oo989mbpsvnWwrey5-vIkzJVr0fthtJ150cXrbAD9T3b5IQfZMbMirG0opTD3A349uOMG6VEd1ynhMyiMG4pl6jEX/s1600-h/DSC02282.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMhK7oVdQWTcsP4yfvwNRo6XC94R0YXyKTsWjs6sXM5VePdfdRu-oo989mbpsvnWwrey5-vIkzJVr0fthtJ150cXrbAD9T3b5IQfZMbMirG0opTD3A349uOMG6VEd1ynhMyiMG4pl6jEX/s320/DSC02282.JPG" alt="" id="BLOGGER_PHOTO_ID_5327410424257379826" border="0" /></a><br /><div style="text-align: center;">Here is what you will need:<br /><br />6 eggs<br />3/4 cup soy sauce<br />2 star anise<br />2 tablespoons black tea (or 2 tea bags)<br />1 cinnamon stick<br />1 teaspoon sugar<br />1 tablespoon Sichuan peppercorn (optional)<br />2 strips dried tangerine or mandarin orange peel (optional)<br /><br /></div><ol><li>Place the eggs in a medium pot and fill with water to cover the eggs by 1-inch or so.</li><li>Bring the pot to a boil, lower the heat and let simmer for 3-5 minutes.</li><li>Remove the eggs (leaving the water in the pot) and cool the eggs in a ice bath or under running cool water.</li><li>Use the back of a teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design.</li><li>To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low.</li><li>Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.</li><li>The longer you steep, the more flavorful the tea eggs will be. I was impatient and steeped it only for 3 hours, most people steep for 5+ hours, even overnight.</li><li>When you peel the egg shell away, there will be this beautiful marbling on the egg and on the shells. SO COOL!</li></ol><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMipZ9zdZlDNC-4t241C26CC4ZD_pQS8XlX2wEfB-V5WDQaxT8YlFLc5JXCAVpIqZ47F0GKnz4CpXJZZrGf3EqCT7pfdBsIQAEOt4Nh1RouCZmNDydfdl3zA6GONdZEYI2iUEBdvyMiVw/s1600-h/DSC02288.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMipZ9zdZlDNC-4t241C26CC4ZD_pQS8XlX2wEfB-V5WDQaxT8YlFLc5JXCAVpIqZ47F0GKnz4CpXJZZrGf3EqCT7pfdBsIQAEOt4Nh1RouCZmNDydfdl3zA6GONdZEYI2iUEBdvyMiVw/s320/DSC02288.JPG" alt="" id="BLOGGER_PHOTO_ID_5327409744951069522" border="0" /></a><span style="font-size:85%;">A picture of the marbled eggshell<br /><br /></span><div style="text-align: left;"><span style="font-size:85%;">Recipe adapted from Jaden Hair and Diana Kuan</span><br /></div><span style="font-size:85%;"></span></div>Anniehttp://www.blogger.com/profile/07267769696476708523noreply@blogger.com1tag:blogger.com,1999:blog-3278693316983522380.post-75817868078045367342009-04-09T12:27:00.000-07:002009-04-11T15:24:38.199-07:00Good Old Butter TartHello,<br /><br />Butter tarts are one of Derek's ultimate favorite comfort foods. I was leaving for the entire weekend last week, and so before I left, I made these for him at midnight!! Crazy, I know. I did not make my own tart dough (shameful), but there was no way that I was going to do that at 12AM. The raisins that I had were gigantic, organic, and super sweet, and i think that made the tarts very special.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzBPJK4siWybVO9WdntaaUE7So9dLkZxR56qh69ZqDcUq1Kde22FzyVnmrvwE3OVSsYWrWqU1ggy5_NV2W6kEwrZnMracriapc9U8KgRC3FOLQp-UySyG9VjZlmefGtwu1weo1pRroY5G/s1600-h/DSC02221.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzBPJK4siWybVO9WdntaaUE7So9dLkZxR56qh69ZqDcUq1Kde22FzyVnmrvwE3OVSsYWrWqU1ggy5_NV2W6kEwrZnMracriapc9U8KgRC3FOLQp-UySyG9VjZlmefGtwu1weo1pRroY5G/s320/DSC02221.JPG" alt="" id="BLOGGER_PHOTO_ID_5321480459091593234" border="0" /></a><br /><div style="text-align: center;"><span class="postbody">12 unsweetened tart shells </span><br /><span class="postbody"> 1/2 cup brown sugar </span><br /><span class="postbody"> 1/2 cup corn syrup </span><br /><span class="postbody"> 1 egg </span><br /><span class="postbody"> 2 tbsp of butter or margarine </span><br /><span class="postbody"> 2 tsp vanilla </span><br /><span class="postbody"> 1tsp white vinegar </span><br /><span class="postbody"></span><span class="postbody">pinch of salt </span><br /><span class="postbody">1/4 cup raisins (the best raisins you have)</span><br />1/8 cup of chopped walnuts<br /><div style="text-align: left;"><ol><li><span class="postbody">Preheat oven to 450 F</span></li><li><span class="postbody">Place shells on a baking sheet and place raisins and walnuts in the bottom of each shell<br /></span></li><li><span class="postbody">Whisk all remaining 7 ingredients until well mixed. mixture should be thick and gooey<br /></span></li><li><span class="postbody">poor mixture evenly in the shells & bake for 12 minutes. DO NOT OVERBAKE! </span></li><li><span class="postbody">Let tarts cool to room temp, the filling will set. ENJOY! We tried ours at 1 in the morning. Couldn't resist.</span></li></ol>Interesting note: Used to prevent discoloration, sulfur dioxide is a common addition when processing dried fruit. The chemical destroys vitamin B-1 (a.k.a. thiamine)... If you want to get the most out of dried fruits, buy them organic and sulfur free. They may not look as pretty, but they are definitely the yummiest!!<br /></div></div>Anniehttp://www.blogger.com/profile/07267769696476708523noreply@blogger.com1tag:blogger.com,1999:blog-3278693316983522380.post-19918284985004046282009-04-06T00:05:00.000-07:002009-04-06T00:26:24.424-07:00Red Bean ChiliHello everyone,<br /><br />I got this chili recipe from one of my favorite food blogs: <a href="http://smittenkitchen.com/">Smitten Kitchen</a>. I check up on this blog every week. Deb (the writer) always has fantastic dishes and beautiful pictures to show. This was the first dish that I tried from the blog, and it was very delicious! My horrendous picture here cannot justify the goodness of this chili... Check her blog out for better pictures!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSvGaL6OegIj6uiiCRr65RpKdEBcyL4KI1xMM7Y60w8_LkGW-gYoNAY8V8xWSvyNkXDd1-oQVrKivc8xHfD-fbuS80nL6da5NkxHva3MhhxzTAm_kFByrNPRK9mEyJzPXYcRRgt54mXEs/s1600-h/DSC02217.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSvGaL6OegIj6uiiCRr65RpKdEBcyL4KI1xMM7Y60w8_LkGW-gYoNAY8V8xWSvyNkXDd1-oQVrKivc8xHfD-fbuS80nL6da5NkxHva3MhhxzTAm_kFByrNPRK9mEyJzPXYcRRgt54mXEs/s320/DSC02217.JPG" alt="" id="BLOGGER_PHOTO_ID_5321474775018124690" border="0" /></a><br /><div style="text-align: center;">2 to 2 1/4 pounds lean ground beef or turkey<br />1 large onion, chopped<br />5 cloves garlic, minced<br />1 cup canned beef broth<br />1/3 cup chili powder<br />1 tablespoon ground cumin<br />1 tablespoon unsweetened cocoa<br />1 can diced tomatoes (14 1/2-ounce)<br />1- 1.5 cans kidney beans (15 1/2-ounce), drained<br />1 teaspoon salt<br />1 tablespoon cider vinegar<br />Tabasco to taste<br /></div><br /><ol><li>Place a large saucepan over medium-high heat. Add the beef or turkey and cook until browned, about 5 minutes.<br /></li><li>Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more.<br /></li><li>Gradually add the broth, scraping up any browned bits from the bottom of pan.<br /></li><li>Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Add Tabasco, if desired.<br /></li><li>Top with whatever you like (Deb recommended: cheddar, sour cream, and jalapeno). Serve hot!!</li></ol><span style="font-size:85%;">Recipe adapted from Smitten Kitchen</span>Anniehttp://www.blogger.com/profile/07267769696476708523noreply@blogger.com0tag:blogger.com,1999:blog-3278693316983522380.post-73317923561256322092009-03-28T20:42:00.000-07:002009-03-31T14:38:54.329-07:00Sichuan noodles with cool cucumberHi all,<br /><div> </div><br /><div>This was something that I just whipped up with the leftover roast chicken (see below). I just used whatever veggies that we had in the fridge, so if you don't have the exact set of veggies that match my recipe, don't worry about it. The sauce I used is Lee Kum Kee's Sichuan Spicy Noodle Sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygricrQDB_U040X1z6Ju10fgqZ2OAid4GS17nc4579btEJve5z6hTLguPi_gCGXi4tP6_JfIB2Dx0CDzI75z6zrSQJrxE9V7cqAXXI-gis0QTXGAivXrQp5rYzg5rSZ8ywl7P_xWm80f1/s1600-h/DSC02194.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygricrQDB_U040X1z6Ju10fgqZ2OAid4GS17nc4579btEJve5z6hTLguPi_gCGXi4tP6_JfIB2Dx0CDzI75z6zrSQJrxE9V7cqAXXI-gis0QTXGAivXrQp5rYzg5rSZ8ywl7P_xWm80f1/s320/DSC02194.JPG" alt="" id="BLOGGER_PHOTO_ID_5319466914061380946" border="0" /></a>It is not super spicy but has a nice flavour, it also can be used as a dipping sauce. the sauce, along with the egg noodles, can pretty much be found in any Asian supermarket. The cucumber added a nice touch to the dish, it was really refreshing to have. Enjoy!!<br /><br /></div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaYmYfjgO4AkwIJDILRz3j4QEWc21TkMpVuGPj2YtdqHkcVNhAhk_Uvwrxi4aYbwlTLI5m4m9str6_WbqJzBLw7dJtbrG9dYUxErjndL3LICK3KWIBIuIiB6ILZ1aQbvSxwghnHnmJG1b/s1600-h/DSC02197.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaYmYfjgO4AkwIJDILRz3j4QEWc21TkMpVuGPj2YtdqHkcVNhAhk_Uvwrxi4aYbwlTLI5m4m9str6_WbqJzBLw7dJtbrG9dYUxErjndL3LICK3KWIBIuIiB6ILZ1aQbvSxwghnHnmJG1b/s320/DSC02197.JPG" alt="" id="BLOGGER_PHOTO_ID_5319466611752121570" border="0" /></a><div style="text-align: center;"><span style="font-size:100%;"><br />1/3 English cucumber, cut into thin slices</span></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">2 chicken breasts, cooked and shredded</span><br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">1/4 cup green onions</span><br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">1 tbsp garlic, minced</span><br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">1/2 cup shitake mushrooms, sliced</span><br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">1/2 cup napa cabbage</span><br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">2 tbsp sesame oil</span><br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">2 tbsp suchuan sauce</span><br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">2-3 rounds/bundles of eggs noodles</span><br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">Few sprigs of cilantro</span>, chopped<br /></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">salt and pepper</span><br /></div><div align="center"> </div><ol><li>Bring a big pot of water to boil, add salt and throw in the egg noodles for about 5 minutes. Once the noodles are done, pour into a strainer and rinse with cold water.<br /></li><li>Heat sesame oil in a large skillet, add green onions and garlic. Saute for a minute.</li><li>Stir in mushrooms, napa cabbage and chicken. Stir and heat through.</li><li>Add the egg noodles, make sure that all the ingredients are mixed well into the noodle</li><li>Add 2 tbsp of the sauce, mix well. Adjust taste with salt and pepper, or more sauce if you like it to be spicier.<br /></li><li>Pour the noodles into a bowl, top with cilantro and cucumber slices.<br /></li></ol><div align="left"> </div><br /><div align="center"> </div>Anniehttp://www.blogger.com/profile/07267769696476708523noreply@blogger.com3tag:blogger.com,1999:blog-3278693316983522380.post-8963236187505461302009-03-24T01:29:00.000-07:002009-03-24T13:50:51.883-07:00Simple roasted chickenHello!<br /><br />So the grocery story near our apartment had a "Dollar day" extravaganza. Whole chickens were on for 1 dollar a pound! WOOT WOOT! I have been very busy in the past few weeks and I really don't have much experience with roasting chickens, but this recipe was uber simple and the chicken turned out absolutely delicious! If you are a newbie cook like me, this is a great first dish to try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS12nKKAasvDMaS_BRekANw91BaTw8iv8M9tGF64U9XxHLjvcXaLgfKLYOopK0qkNJy5-kHFP1Fy1OUKVM3mv1BNL-GvBSmWXAlQpGbU1VfZkpbOu-heAOoKiW6CS9W3tWgu3ZclN6dggD/s1600-h/DSC02193.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS12nKKAasvDMaS_BRekANw91BaTw8iv8M9tGF64U9XxHLjvcXaLgfKLYOopK0qkNJy5-kHFP1Fy1OUKVM3mv1BNL-GvBSmWXAlQpGbU1VfZkpbOu-heAOoKiW6CS9W3tWgu3ZclN6dggD/s320/DSC02193.JPG" alt="" id="BLOGGER_PHOTO_ID_5316223007964488162" border="0" /></a><br /><div style="text-align: center;">What you will need:<br /><br />1 whole chicken (~ 3 lb)<br />4 carrots, peeled and roughly chopped<br />4 stalks celery, chopped<br />3 medium yellow onions, peeled and cut in half<br />4 tbsp olive oil<br />1 tbsp dried thyme<br />4 tbsp freshly squeezed lemon juice<br />Sprinkled sea salt and freshly ground black pepper, to taste<br /><br /><div style="text-align: left;" class="main"><ol><li>Preheat your oven to 500°.</li><li>Rinse the chicken thoroughly with cold water and remove any giblets from the cavity. Dry well. Clean and sterilize your sink.</li><li>Toss the carrots, celery and onions into the bottom of a roasting pan large enough to comfortably hold the chicken. Toss with the olive oil and season with salt and pepper.<br /></li><li>Place the chicken on top of the vegetables and sprinkle with some more olive oil, as well as the lemon juice.<br /></li><li>Season the chicken evenly with salt, pepper and thyme and place in the preheated oven.<br /></li><li>Immediately turn the oven temperature down to 350° and roast that bird for about 1.5 hrs, or until an internal thermometer registers 165° when jabbed into the deepest part of the leg.</li><li>When it's done, pull the pan from the oven and let the chicken rest for a few minutes. Serve warm with the veggies.<br /></li><li>Save the chicken carcass!! Place the reserved carcass in a large pot and cover with cold water. Add some carrots, celery and onion and bring to a simmer, removing any debris that floats to the top. Leave it at a gentle simmer for an hour and then strain it into a clean container. Refrigerate.</li></ol>Enjoy!<br />Annie<br /><br />Ps - for the very observant people out there, you may have noticed that my chicken was roasted with the wrong side up. I only realized this when I went to cut the breast out, and was at first quite confused because I could not find it...how embarrasing. Can you tell I am new at this?<br /></div></div>Anniehttp://www.blogger.com/profile/07267769696476708523noreply@blogger.com1tag:blogger.com,1999:blog-3278693316983522380.post-79203606040316809402009-03-22T19:42:00.000-07:002009-03-22T22:04:25.113-07:00Greek potato and spinach saladHi everyone!<br /><br />I made this dish last Sunday night and it was a big hit. The original recipe called for a lot more butter and oil than I actually used, but I think even the amount that I used was a bit too much and I would continue to cut it down next time. If you don't like the whole spinach feel, just cut it out of the recipe and it will still be a fabulous Greek potato dish.<br /><br />As a side note, don't bring this dish to work, the garlic will stink up your entire office and make you smell like garbage. Not very attractive.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tMG-wiY_XVivxtFdQrZTthAAaKqDQqGM3C4VZbvL8Z_De3xGOpM_mAxBxwsInpLU271odn677S3OFPiVErDbcSGYFvniEi_EY76mmMYAw2z4ZjEudcetJ946Q8FwX3VNQQUvII_lsx5K/s1600-h/DSC02186.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tMG-wiY_XVivxtFdQrZTthAAaKqDQqGM3C4VZbvL8Z_De3xGOpM_mAxBxwsInpLU271odn677S3OFPiVErDbcSGYFvniEi_EY76mmMYAw2z4ZjEudcetJ946Q8FwX3VNQQUvII_lsx5K/s320/DSC02186.JPG" alt="" id="BLOGGER_PHOTO_ID_5316210655163660850" border="0" /></a><br /><div style="text-align: center;">Here is what you will need:<br /><br />1/4 cup olive oil<br />1/2 Stick butter or margarine(4 tablespoons)<br />6 Yukon Gold potatoes, cut into 1 inch pieces<br />1 head of garlic, peeled into cloves<br />2 lemons, juiced and zested<br />1/4 cup more of olive oil<br />1 tbsp dried oregano<br />10 oz baby spinach<br />Sprinkled sea salt and freshly ground black pepper, to taste<span id="pbdTemplate__PageTemplate_innerHolder_Genericxslcontrol"></span><br /><div style="text-align: left;"><br /><span id="pbdTemplate__PageTemplate_innerHolder_Genericxslcontrol"><ol class="MSRecipeDirect"><li>Place a large, heavy skillet over medium-high heat and add the first olive oil and butter.<br /></li><li>When the butter has melted and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides. Set aside on paper towels<br /></li><li>Meanwhile finely chop or puree the garlic.<br /></li><li>Whisk the lemon, second olive oil, garlic and oregano into a small bowl and whisk until emulsified.<br /></li><li>Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and spinach.</li></ol></span><span style="font-size:85%;">Recipe adopted from Michael Smith, Food Network</span><br /></div></div>Anniehttp://www.blogger.com/profile/07267769696476708523noreply@blogger.com2tag:blogger.com,1999:blog-3278693316983522380.post-5083989861831852942009-03-15T14:09:00.000-07:002009-03-15T14:35:36.030-07:00Yes...another chocolate chip cookie recipeI know I know...<br /><br />It seems like the only thing that I know how to bake is chocolate chip cookies, but the batch that I made this weekend was SOOOOO good, I had to share it! I found this recipe on Canadian Living, and gave it a try. It was amazing! Derek ate 8 of them in one sitting....<br /><br />Now, if you are determined to make these cookies, you must not skimp on any of the ingredients. Don't try to cut the butter down or cheap out on the chocolate chips. A few more tablespoons of fat won't kill and will makes a world of difference in these cookies!! And honestly, if you are making chocolate chip cookies, no matter how you look at it, you are not eating the healthiest thing in the world. So just embrace it!<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3uHO427mPkOj9U-VTH5s4nfHjjAxigaiFBq-LPFKX5VES2W1-gWg-VkAtK0M4tKl-fT7T1eEgqUsOMohMDnfEm_ZNY0w9mR3qGVPKgCIBaHgqRNUmGBCsislFkRcZ7w863Tx2TtRAW7L/s1600-h/DSC02183.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3uHO427mPkOj9U-VTH5s4nfHjjAxigaiFBq-LPFKX5VES2W1-gWg-VkAtK0M4tKl-fT7T1eEgqUsOMohMDnfEm_ZNY0w9mR3qGVPKgCIBaHgqRNUmGBCsislFkRcZ7w863Tx2TtRAW7L/s320/DSC02183.JPG" alt="" id="BLOGGER_PHOTO_ID_5313530844825670498" border="0" /></a><br />Here is what you will need:<br /></div><br /><div style="text-align: center;">1 cup unsalted butter, room temp<br />1 cup granulated sugar<br />1/2 cup packed brown sugar<br />2 eggs<br />1 tbsp vanilla<br />2 3/4 cups all purpose flour<br />1 tsp baking soda<br />1/2 tsp salt<br />2 cups semisweet chocolate chips<br />1 cup chopped walnuts<br /></div><br /><ol><li>In bowl, beat butter and gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla.<br /></li><li>In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. (At this point, the dough may look dry, just throw the wooden spoon away and use you hands to mix, the dough will soften up)<br /></li><li>Cover bowl and refrigerate for 30 minutes.</li><li>Drop by rounded tablespoonfuls, about 2 inches apart, onto parchment paper–lined or greased rimless baking sheets.<br /></li><li>With the spoon, flatten to 1/2 inch (1 cm) thickness.<br /></li><li>Bake in 350F oven for 8-10 minutes or until edges are golden and centers are still slightly underbaked. Let cool on pans on racks for 3-5 minutes.<br /></li><li>Transfer to racks; let cool completely. <em></em></li><li><em>Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.</em></li></ol> <span style="font-size:85%;">Recipe adopted from Canadian Living</span>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com2tag:blogger.com,1999:blog-3278693316983522380.post-44195623105232110492009-03-10T13:40:00.000-07:002009-03-10T14:00:45.541-07:00Fish BurritosHi guys,<br /><br />I have being looking for a good fish dish for a long time, and finally came upon this one when I was watching the Food Network (surprise, surprise!). I made this for Derek on our anniversary last week, and he really liked it. Here is what you will need:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSk9PtsWgv6NelqHc_jIsi9JuHrplqn8pM6LyVnaklqmNpKNdwdF7Q9DEyCLYT9fozi78NVvyRSb3y8rQ97B7zP7wM63zGwVrPFHw7_OA_aW83ZuExL4Js8mWu42JEa2wZkLXllIBDP26/s1600-h/DSC02174.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSk9PtsWgv6NelqHc_jIsi9JuHrplqn8pM6LyVnaklqmNpKNdwdF7Q9DEyCLYT9fozi78NVvyRSb3y8rQ97B7zP7wM63zGwVrPFHw7_OA_aW83ZuExL4Js8mWu42JEa2wZkLXllIBDP26/s320/DSC02174.JPG" alt="" id="BLOGGER_PHOTO_ID_5310706988521191746" border="0" /></a><span style="font-size:85%;">Not the best picture in the world...this was before we wrapped it up<br /><br /></span></div><div style="text-align: center;">4 x 6 oz salmon filets, or any other firm fish<br /></div><div style="text-align: center;" class="main">1/2 cup ketchup<br />1 lime, zested and juiced<br />3 or 4 garlic cloves, minced<br />1 tbsp dried oregano<br />1 tbsp ground cumin<br />0.5 - 1 tbsp of your favourite hot sauce (careful with this one, it can make or break the dish)<br />Salt to taste<br />6 whole wheat tortillas<br />1/2 red or green or napa cabbage, sliced very thinly or shredded<br />1 batch of Avocado Salsa or any guacamole and salsa<br />Few cilantro leaves<br /><br /><div style="text-align: left;" class="main"><ol><li>Preheat your oven to 450°. Slice the salmon filets in half lengthwise.<br /></li><li>Whisk the ketchup, lime, garlic, oregano, cumin, hot sauce and salt together in a bowl then add the fish, tossing it well to coat it with the marinade.</li><li>Grill the fish or place it in an oven proof baking dish and roast until it is cooked through, about 12 to 15 minutes.</li><li>Lay a tortilla on your work surface and add a handful of cabbage. Lay a piece of salmon over it and top with some Avocado, Salsa and cilantro.<br /></li><li>Wrap it up like a burrrrito! Enjoy!<br /></li></ol></div><div style="text-align: left;"><span style="font-size:85%;"><br /></span></div></div><span style="font-size:85%;">Recipe adopted from Michael Smith, Food Network</span>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com0tag:blogger.com,1999:blog-3278693316983522380.post-60219372865066675202009-02-28T20:24:00.000-08:002009-03-07T22:42:48.927-08:00DEeeeelicous Oven Baked BBQ RibsHi everyone!<br /><div> </div><br /><div>This is my first time making ribs. I always thought that they needed to be grilled over a BBQ, but I was ohhh so very wrong. Ribs slowed baked in the oven was tender, moist and absolutely delicious! Here is how I made them.</div><br /><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HKI_Rss1CLpm2QkPlDjQV_jmkMycuUJA03bKnmjkFtac23z06JVyfFBHLClyYAKh07p9maTh7kDFf5BGOvTsTz2WFQ1qIaZE-e25BX4FK2Vk8SRSGPRQnWSc8Yg51g5C6l5dEpSAhEXy/s1600-h/DSC02171.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HKI_Rss1CLpm2QkPlDjQV_jmkMycuUJA03bKnmjkFtac23z06JVyfFBHLClyYAKh07p9maTh7kDFf5BGOvTsTz2WFQ1qIaZE-e25BX4FK2Vk8SRSGPRQnWSc8Yg51g5C6l5dEpSAhEXy/s320/DSC02171.JPG" alt="" id="BLOGGER_PHOTO_ID_5310701427316498258" border="0" /></a><div align="center"><br /><span style="color: rgb(0, 0, 0);">2 racks of pork baby back ribs<br />156 ml Can tomato paste<br />1 cup brown sugar<br />1/4 cup Dijon mustard<br />1/2 cup cider vinegar, i just used regular white vinegar<br /></span><span style="color: rgb(0, 0, 0);">1 cup orange juice, I substituted with apple juice</span><br /><span style="color: rgb(0, 0, 0);">1/4 cup Worcestershire sauce<br />1/4 cup soy sauce<br />1/4 cup chili powder<br />Salt to taste<br /><br /></span><div style="text-align: left;"><span id="pbdTemplate__PageTemplate_innerHolder_Genericxslcontrol"><ol class="MSRecipeDirect"><li>Preheat your oven to 300 degrees.</li><li>Put ribs into a large roasting pan.<br /></li><li>Whisk together the tomato paste, juice, brown sugar, Dijon, vinegar, Worcestershire sauce, soy sauce, chili powder and salt. Pour over the ribs.<br /></li><li>Cover with foil and bake for about 2 hours</li><li>At the end of the 2 hours, remove foil and brush sauce that is left in the pan over the ribs, and bake the ribs uncovered for another 30 minutes, or until the meat is fork tender.<br /></li><li>Remove from heat and let it sit for about 5 minutes before serving.<br /></li><li>ENJOY!!<br /></li></ol></span></div><br /></div>Hugs,<br />Annie<br /><p><span style="font-size:85%;"><span style="font-size:85%;">Recipe adopted from Michael Smith, The Food Network</span></span></p>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com2tag:blogger.com,1999:blog-3278693316983522380.post-73779386140413161542009-02-09T19:20:00.000-08:002009-02-09T19:20:00.952-08:00Blueberry Grumble<span style="font-size:100%;">Hi Everyone,<br /><br />Blueberries have always been one of my favorite fruits of life. Just the other day, the little grocery store outside my apartment had blueberries on sale and I jumped on it like nobody's business!! Normally, I would just sit and devour 5 lbs of blueberries without thinking, but that day, I felt extra kind (a very rare occasion), and decided that I should probably save some for Derek...So to pass time, I decided to make this grumble while waiting for Derek to get home.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQhyphenhyphenzMItuKAUmcMampftaCx2HWFWFV2SxUuTel1FG61WsfzmgKupdSuabWHy7hkwUqf6-svkmZtQh21DjHKsC_CTGJA_-vk5A2Ti9Ur5whKZPl1tQj4ibOUrUHjGoLdsC0ksVdS4FILRF/s1600-h/DSC02163.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQhyphenhyphenzMItuKAUmcMampftaCx2HWFWFV2SxUuTel1FG61WsfzmgKupdSuabWHy7hkwUqf6-svkmZtQh21DjHKsC_CTGJA_-vk5A2Ti9Ur5whKZPl1tQj4ibOUrUHjGoLdsC0ksVdS4FILRF/s320/DSC02163.JPG" alt="" id="BLOGGER_PHOTO_ID_5300680937057459026" border="0" /></a><br /><div style="text-align: center;">What you will need:<br /><br /></div><div style="text-align: center;" class="main">3/4 cup butter<br />1 cup brown sugar<br />1 1/2 cups ground almonds<br />1 cup rolled oats, toasted **<br />4 cups blueberries<br />1/4 cup sugar<br />2 tbsp flour</div><br /><div class="main"><ol><li>Heat the oven to 400°F/200°C. Butter an 8” by 8” baking dish.</li><li>Make the grumble topping: Cream together the butter and brown sugar. Cut in the ground almonds and the oats. (You could add some cinnamon and ginger if you like)<br /></li><li>Toss the fruit with the sugar and flour and tumble into the baking dish Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit.<br /></li><li>Bake until the fruit is soft and the top is crisp, about 40 minutes. Let sit about a quarter hour before serving.<br /></li></ol></div>** To toast the oats: I placed a thin layer of oats in a frying pan and turned the heat to med. high. Flipping the oats frequently until toasted, about 5 minutes.<br /><br /><span style="font-size:85%;">Recipe adopted from Laura Calder, The Food Network</span><br /><span style="font-size:100%;"><br /></span>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com2tag:blogger.com,1999:blog-3278693316983522380.post-14124649366480557832009-02-08T22:05:00.000-08:002009-03-22T19:59:17.639-07:00Porcini Mushroom RisottoHi everyone!!<br /><br />I have always wanted to try and cook risotto but have always been a bit intimidated by the thought of it. I was sick at home one day and watched Giada on the Food Network make this risotto and I was inspired to give it a try (must of been because of all the medication). Suprisingly enough, it turned out to be very delicious! We used store bought grated Parmesan cheese, so if you use those fancy Parmesans, I am sure the dish will be even better!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqgnFOlPNoZDyuGQeHbqHOJFD9GH0vN6sMU3bJtxS7606v0_friYxArwm_PX_iDLwTBbgOZRcJvG1M2sZOehRMaz_3v3H50jg97I2bTMmxRGu1ByYM1DU_vKuPRz-0NtIjhZ8hGFemSn3/s1600-h/DSC02159.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqgnFOlPNoZDyuGQeHbqHOJFD9GH0vN6sMU3bJtxS7606v0_friYxArwm_PX_iDLwTBbgOZRcJvG1M2sZOehRMaz_3v3H50jg97I2bTMmxRGu1ByYM1DU_vKuPRz-0NtIjhZ8hGFemSn3/s320/DSC02159.JPG" alt="" id="BLOGGER_PHOTO_ID_5300676952625764514" border="0" /></a><br /><div style="text-align: center;">Here is what you will need:<br /><br /></div><div style="text-align: center;">8 cups low-salt chicken broth ( I used the chicken stock I made on my own); use veg broth if making vegetarian dish<br />1/2 ounce dried porcini mushrooms<br />1/4 cup unsalted butter or margarine<br />2 tablespoons olive oil<br />2 cups finely chopped onions<br />10 ounces white mushrooms, finely chopped<br />2 garlic cloves, minced<br />1 1/2 cups Arborio rice or short-grain white rice<br />2/3 cup dry white wine<br />2/3 cup grated Parmesan<br />Salt and freshly ground black pepper, optional<br /><br /><ol style="text-align: left;"><li> Bring the chicken broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. </li><li>Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes.</li><li> Add the white mushrooms and garlic.<br /></li><li>Using a slotted spoon, transfer the porcini mushrooms from broth to a cutting board. Finely chop the mushrooms and add to the saucepan.<br /></li><li>Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.<br /></li><li>Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.<br /></li><li>Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.<br /></li><li>Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth).<br /></li><li>Mix in the Parmesan. Season with salt and pepper, to taste. </li></ol><div style="text-align: left;"><span style="font-size:85%;">Recipe adopted from Giada De Laurentiis, The Food Network<br /></span></div><br /></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com0tag:blogger.com,1999:blog-3278693316983522380.post-77215101781886040622009-01-19T18:52:00.000-08:002009-01-19T19:26:10.101-08:00Chicken Noodle SoupHello!<br /><br />After brunch with some of my best friends, I felt a bit bad that Derek was at home all alone with no food in his belly... So I went and bought 2 chickens and decided to make some chicken noodle soup from scratch for the poor boy.<br /><br />It was my first time making chicken soup and it actually turned out great! Derek loved the soup and said that it was the best chicken noodle soup he has ever had!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMkYm25ESSGMH8SmyPocAcbEYrBWlF0lE7GwQXWIXTPHJQ4lN7Ak160vJ3Oyz4aMvUVE1_S0IdnrVRTVJuEEAZqFAhMlRPQGT6l8WyTRNL3TNF-vwZHip8IFI90enA2jyxJNH_bvudh3A/s1600-h/DSC02158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMkYm25ESSGMH8SmyPocAcbEYrBWlF0lE7GwQXWIXTPHJQ4lN7Ak160vJ3Oyz4aMvUVE1_S0IdnrVRTVJuEEAZqFAhMlRPQGT6l8WyTRNL3TNF-vwZHip8IFI90enA2jyxJNH_bvudh3A/s320/DSC02158.JPG" alt="" id="BLOGGER_PHOTO_ID_5293204739429017266" border="0" /></a><br /><div style="text-align: center;">Here is what you will need:<br /><br /></div><div style="text-align: center;">1 chicken, about 3 lbs, deconstructed<br />2 cup of carrots, diced and divided<br />2 cup of celery, diced and divided<br />1 cup of mushrooms, diced<br />1 yellow onion, diced<br />1 apple, diced<br />3 slices of ginger<br />2 cloves of garlic<br />1 tsp thyme<br />1tsp parsley flake<br />salt and fresh ground pepper to taste<br />A few sprigs of cilantro<br /><br /><div style="text-align: left;"><ol><li>Place mushrooms, onion, ginger, garlic, apple, 1 cup of carrots and 1 cup of celery into a large, bottom heavy pot.<br /></li><li>Place deconstructed chicken pieces into pot and fill the pot with water until everything is covered</li><li>On high heat, bring the mixture to a boil. Lower heat, and skim the top if necessary. Add in thyme, parsley and cilantro<br /></li><li>Cover and simmer for 2-3 hours</li><li>Remove chicken pieces from the soup, and let it cool. Remove meat from bones and set aside</li><li>Strain the soup to remove and discard all solids</li><li>At this point, I packed up most of the chicken stock in separate containers, and put them in the freezer, leaving only about 4 cups of stock in the pot</li><li>Pour in 4 cups of water to lighten up the stock<br /></li><li>Slowly bring the broth up to a boil, add in the rest of the carrots and celery, as well as 2 cups of whole wheat pasta (we used bowties)</li><li>After pasta is almost cooked cooked and the veggies have softened, stir in some chicken pieces and season soup with salt and pepper</li><li>Once the pasta is completely cooked, remove soup from heat and serve!<br /></li></ol></div><br /></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com1tag:blogger.com,1999:blog-3278693316983522380.post-55235037342593053282009-01-11T21:52:00.000-08:002009-01-11T22:25:40.688-08:00Slow cooked beef stew with red wine<span style="font-family:georgia;">Hi all!</span><br /><br /><span style="font-family:georgia;">So for my birthday, my amazing friend Jared got me a fabulous slow cooker. This was the first dish that I cooked with this fantastic machine, it was super easy! Just put it in and turn it on. Beautiful!</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgw-5XAbjbb9vJxGMe-qv2foV0oJjav53JsNVBqbOqk70q-sv9Cfbxy-v45Y27EwRVXWHIoPI0KktjXhx3U0J6grIX_LP_NJ1q7dWQ_7HsXdYU1iHb4ajsWGsxAKA0FXyAzD4KE_cIz7t/s1600-h/DSC02150.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgw-5XAbjbb9vJxGMe-qv2foV0oJjav53JsNVBqbOqk70q-sv9Cfbxy-v45Y27EwRVXWHIoPI0KktjXhx3U0J6grIX_LP_NJ1q7dWQ_7HsXdYU1iHb4ajsWGsxAKA0FXyAzD4KE_cIz7t/s320/DSC02150.JPG" alt="" id="BLOGGER_PHOTO_ID_5290282128204696162" border="0" /></a><br /><div style="text-align: center;"><span style="font-family:georgia;">Here is what you will need:</span><br /><br /><span style="font-family:georgia;">2 lbs stewing beef cubes,</span><br /><span style="font-family:georgia;">OR, if you are stingy like me, I bought a cheap roast and cut it into cubes myself</span><br /><span style="font-family:georgia;">1 tbsp olive oil</span><br /><span style="font-family:georgia;">2 medium potatoes, peeled and cubed</span><br /><span style="font-family:georgia;">2 medium carrots, peeled and chopped</span><br /><span style="font-family:georgia;">2 celery stalks, chopped</span><br /><span style="font-family:georgia;">1 medium yellow onion, chopped</span><br /><span style="font-family:georgia;">3 cloves of garlic, peeled and halved</span><br /><span style="font-family:georgia;">1 tbsp flour</span><br /><span style="font-family:georgia;">3/4 cup red wine</span><br /><span style="font-family:georgia;">1.5 cup chicken broth</span><br /><span style="font-family:georgia;">1 cup of tomatoes, diced</span><br /><span style="font-family:georgia;">few sprigs of fresh thyme</span><br /><span style="font-family:georgia;">salt and pepper</span><!--[if gte mso 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style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;"><br /></p><div style="text-align: center;"><ol style="text-align: left;"><li><span style=";font-family:";font-size:130%;" >Place the potatoes, celery and carrots in the slow cooker. Set aside.</span></li><li><span style=";font-family:";font-size:130%;" >In a large skillet over medium-high heat, brown the meat in olive oil. Season with salt and pepper. Place in the slow cooker. Leave oil in pan. </span></li><li><span style=";font-family:";font-size:130%;" >In the same skillet over medium heat, brown the onions and garlic. Dust with flour and cook for 1 more minute. Add the wine and bring to a boil while stirring. Transfer the mixture to the slow cooker.</span></li><li><span style=";font-family:";font-size:130%;" >Add the broth, tomatoes. Cover and cook until the meat is easily cut with a fork, about 6 hours with the cooker set to high or 8 hours with the cooker set to low.</span></li><li><span style=";font-family:";font-size:130%;" >With about 2 hours left of cooking time, add thyme into stew. </span></li><li><span style=";font-family:";font-size:130%;" >Remove the thyme when serving. Adjust the seasoning and enjoy!!</span></li></ol><span style=";font-family:";font-size:12;" ></span></div><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;"><span style=";font-family:";font-size:12;" ><o:p></o:p></span></p><div style="text-align: left;"> </div><span style="font-size:100%;"></span><div style="text-align: left;"><div style="text-align: center; font-family: times new roman;"></div><br />Happy cooking!<br />Annie<br /></div></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com1tag:blogger.com,1999:blog-3278693316983522380.post-57477221562441986452009-01-11T18:56:00.000-08:002009-01-11T21:51:32.432-08:00Lime-licious Chicken NuggetsHi everyone!<br /><br />Happy New year! My apologies for not blogging for so long! It's been a hectic (but wonderful) 2 month for Derek and I. I have now 4 more posts that will go up in the next week, so I hope that will make up for the lack of postings last month.<br /><br />First up, chicken nuggets with a twist! This dish was simple but delicious, and pretty quick to whip up. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW6wTLjhz-iiBmWw3Q1YmpiWJHFcWE0u1hop3i5o1shcjJw-NDAgz1I0i7bX338FYoOd1ls0YWxC-vNqXOudaBLGxXrMLxUf4J811DGeywlYWlYPREYOGACDIGw0iYbfoRyZAxHFNA7j4/s1600-h/DSC02149.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW6wTLjhz-iiBmWw3Q1YmpiWJHFcWE0u1hop3i5o1shcjJw-NDAgz1I0i7bX338FYoOd1ls0YWxC-vNqXOudaBLGxXrMLxUf4J811DGeywlYWlYPREYOGACDIGw0iYbfoRyZAxHFNA7j4/s320/DSC02149.JPG" alt="" id="BLOGGER_PHOTO_ID_5290277295630509186" border="0" /></a><br /><div style="text-align: center;">What you will need:<br /><br />1 lb boneless, skinless chicken breasts or thighs<br />1 cup cornflake crumbs<br />1.5 tbsp grated lime zest<br />1 tsp sugar<br />1.5 tsp salt<br />0.5 tsp fresh ground pepper<br />1/3 cup lime juice<br />Cooking spray<br /><br /><div style="text-align: left;"><ol><li>Preheat over to 425F. Cut chicken into nugget sizes</li><li>Combine cornflake crumbs, lime zest, sugar, salt and pepper in a shallow bowl or plate</li><li>Measure lime juice into another shallow bowl</li><li>Dip chicken pieces into lime juice, then roll in crumb mixture, place on a greased baking sheet</li><li>spray rolled chicken with small amounts of cooking spray<br /></li><li>Bake for 12-15 minutes, until chicken is fully cooked and no longer pink inside</li><li>Cool nuggets on paper towel and enjoy!<br /></li></ol></div></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com2tag:blogger.com,1999:blog-3278693316983522380.post-35134161578250084922008-12-06T20:42:00.001-08:002008-12-07T14:14:42.725-08:00White Wine Clam FettucciniHi all,<br /><br />A family friend of mine owns a very popular Italian restaurant in Calgary and he used to make this dish all the time for me. It was one of the first dishes that I have ever tried to make, and it is still one of my "go to dishes" when VERY important guests arrive for a visit.<br /><br />Last week, Derek's dad came for a lovely visit, and this was the dish that I whipped up for dinner.<br /><br /><div style="text-align: center;"><span style="font-size:78%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCz2zBUrf_fL17VHGCx8R6AD7t26TSfYgmTKMc-_vUbkXnFQkY71AYdPFAYy1w60VtyVRqAni1CbDVswK4t3T9OvWZH7xZuSr8ISw__p1t05WLsDO6e_kmDw1Ut9p9yoHrQaCLgdmlLID/s1600-h/DSC02146.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCz2zBUrf_fL17VHGCx8R6AD7t26TSfYgmTKMc-_vUbkXnFQkY71AYdPFAYy1w60VtyVRqAni1CbDVswK4t3T9OvWZH7xZuSr8ISw__p1t05WLsDO6e_kmDw1Ut9p9yoHrQaCLgdmlLID/s320/DSC02146.JPG" alt="" id="BLOGGER_PHOTO_ID_5277174395785544642" border="0" /></a><span style="font-family: arial;">awful picture....this was the day after I made it<br /></span></span></div><br />What you will need:<br /><div style="text-align: center;">4 servings of Fettuccini<br />plenty of water<br />1.5 tsp salt<br />1 tbsp olive oil<br /><br />3 bacon Slices, diced<br />1/2 medium onion, diced<br />4 garlic cloves, minced<br />1 can of whole baby clams, with juice (142g)<br />1/2 cup Dry white wine, or alcohol free white wine<br />1/2 tsp fresh ground pepper<br />1/4 cup chopped fresh parsley<br />1 tbsp chopped fresh basil<br />Grated Parmesan cheese<br /><br /><div style="text-align: left;"><ol><li>Bring a large pot of water to boil, add salt and pasta. Once Pasta is cooked, drain and toss pasta with olive oil</li><li>Meanwhile, cook bacon in a large frying pan on medium heat until crisp.</li><li>Add gaelic and onions. Cook until onions appear translucent and soft, about 2 minutes.</li><li>Add in the can of clams, white wine and peper. Stir and bring the mixture to a boil on medium heat.<br /></li><li>Add in 2 tsp of the chopped parsley, Cook for another 2 minutes for the flavors to blend, then remove from heat.<br /></li><li>Add in pasta and toss.</li><li>Sprinkle with the rest of the parsley, basil and Parmesan cheese.</li><li>Serve with some dark greens or Greek salad. Delicious!</li></ol><br /></div></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com2tag:blogger.com,1999:blog-3278693316983522380.post-42322870838415432752008-11-22T21:29:00.000-08:002008-12-02T13:10:46.656-08:00Banana BreadAgain, I am not a particularly good baker, but I decided to bake a small loaf of banana bread one night as comfort food for the two of us. To be honest, I actually had to make the bread twice, the first trial resulted in a banana bread that had a crusty black outside and a soggy inside....I turned the heat down for the 2<span class="blsp-spelling-error" id="SPELLING_ERROR_0">nd</span> trial, and I conquered those bananas like <span class="blsp-spelling-error" id="SPELLING_ERROR_1">nobody's</span> business.<br /><br />I got this recipe from Elise at Simply Recipes. The recipe did not require an electric mixer, so it worked for me as I do not have any fancy gadgets in my kitchen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqT84E1tAjv4c1qgfyAhX_Mdd4imRipa8yZ5QS0V_u-PPQ_bw-rZCw-vtV7HL_ZoZuBKgkRW28AyjkeioVYEqQcOMMtg5mctg4DwnSau37GxALmueuZekBpgVU7suUlicms3hd9HHP5zO/s1600-h/DSC02140.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqT84E1tAjv4c1qgfyAhX_Mdd4imRipa8yZ5QS0V_u-PPQ_bw-rZCw-vtV7HL_ZoZuBKgkRW28AyjkeioVYEqQcOMMtg5mctg4DwnSau37GxALmueuZekBpgVU7suUlicms3hd9HHP5zO/s320/DSC02140.JPG" alt="" id="BLOGGER_PHOTO_ID_5273475394571763394" border="0" /></a><br /><div style="text-align: center;">This is what you will need:<br /><br /></div><div style="text-align: center;">3 or 4 medium ripe bananas, smashed<br />1/3 cup melted butter<br />3/4 cup granulated sugar<br />1 large egg, beaten<br />1 teaspoon vanilla<br />1 teaspoon baking soda<br />Pinch of salt<br />1 1/2 cups of all-purpose flour<br /><br /><div style="text-align: left;"><ul><li>Preheat the oven to 325 F.</li><li>Mix butter into the smashed bananas</li><li>Slowly add in sugar, eggs and vanilla, then sprinkle in baking soda and salt, mix well.</li><li>Finally, fold in the flour.</li><li>Grease a 4 X 8 loaf pan, pour in the mixture and bake for 50 - 60 minutes</li><li>Enjoy with butter and a glass of milk....<span class="blsp-spelling-error" id="SPELLING_ERROR_2">yummm</span><br /></li></ul></div></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com3tag:blogger.com,1999:blog-3278693316983522380.post-2597840166734536272008-11-12T20:07:00.000-08:002008-12-02T13:10:07.317-08:00Chicken CacciatoreHi friends!<br /><br />One of my favorite websites to look for recipes is called Simply Recipes, their dishes are, as the name suggests... simple, and therefore perfect for me. I got this recipe from Elise, who (I think) is the main writer for the site. Since Derek is sort of Italian, I thought maybe I should try to make something sort of Italian...with a few tiny modifications, this dish was the perfect candidate. Classic, simple, and finger-licking good!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinumrwAM0CfW0kB_PVx76Hon7pfq4d88GRsx5jx3AUwG1L8lKAj1r8x3jne1XQZIQsedLtwzCUYku_fqWFL7GjQO7JtXc6HhMGXVIs2rPh3vlxX8Z8CyzYib9Pfbm4w0wOWW2ZnzMNoFmb/s1600-h/DSC02088.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinumrwAM0CfW0kB_PVx76Hon7pfq4d88GRsx5jx3AUwG1L8lKAj1r8x3jne1XQZIQsedLtwzCUYku_fqWFL7GjQO7JtXc6HhMGXVIs2rPh3vlxX8Z8CyzYib9Pfbm4w0wOWW2ZnzMNoFmb/s320/DSC02088.JPG" alt="" id="BLOGGER_PHOTO_ID_5267995086921062434" border="0" /></a><br /><div style="text-align: center;">What you will need:<br /><br /></div><div style="text-align: center;">6 Large chicken thighs with skin<br />1 Tbsp extra virgin olive oil<br />1 cup thinly sliced onions<br />4 garlic cloves, thinly sliced<br />Salt and freshly ground pepper<br />1/3 cup white wine<br />2 cups peeled and chopped, firm ripe tomatoes</div><ol><li>Rinse/clean chicken and pat dry.<br /></li><li>Heat olive oil in a large skillet on medium heat, add the onions and garlic, cook until onions are soft and translucent, stirring occasionally.<br /></li><li>Push the onions to the side. Add chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side, takes about 8 minutes per side.</li><li>Season chicken with salt and pepper, on both sides.<br /></li><li>Add wine and simmer until reduced by half. I don't really know when exactly that is, so I usually just wait about 3-5 minutes.<br /></li><li>Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.</li><li>Simmer the chicken for about 40-50 minutes, turning the chicken occasionally so that all parts of the chicken is in contact with the liquid.<br /></li><li>Add some water if the liquid dries up, adjust the taste with salt</li><li>I usually remove the skin just to be a bit more healthy<br /></li><li>Serve with pasta, rice or veggies! DELICIOUS!</li><li>The left-overs for this dish are also very very good, as the liquid soaks into the chicken and the chicken becomes more tasty the next day.</li></ol>HUGS!<br />AnnieAnnie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com1tag:blogger.com,1999:blog-3278693316983522380.post-62231390279103555682008-10-29T21:48:00.000-07:002008-10-29T23:04:45.167-07:00Chocolate Chip Apricot CookiesA twist on a classic favorite!<br /><br />A very good friend of mine's mom made this for me ages ago, and it's been one of my favorite cookies ever since! My friend and his family lives in Calgary so unfortunately, I rarely get the opportunity to enjoy their amazing baked goods these days... Decker family - I miss you guys!!! (not only for your cookies)<br /><br />I am not a particularly good baker, but today was a rainy day outside, and I felt that the only way to make it sunny inside our tiny apartment was to bake some warm, chocolaty cookies. I found this recipe to be a tad bit more greasy than usual, so I cut down on the Margarine. I also cut down on the sugar because I don't want cavities...however, if you like sweets, add in 1/2 -1 cup more sugar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryhAUbHcJwlXnfwe0VsBC8i5xGgS0roHcYzRGT73ABkLJYhN0D7JiQeIhr-pwADy4-JIuk0gQX5Ve7gFFKeGoEOyaVdD2f0MEVWnno4dFDDVFfK_QSA4JNpyKXlDNI5FAGB7HpaePjW44/s1600-h/001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryhAUbHcJwlXnfwe0VsBC8i5xGgS0roHcYzRGT73ABkLJYhN0D7JiQeIhr-pwADy4-JIuk0gQX5Ve7gFFKeGoEOyaVdD2f0MEVWnno4dFDDVFfK_QSA4JNpyKXlDNI5FAGB7HpaePjW44/s320/001.JPG" alt="" id="BLOGGER_PHOTO_ID_5262807415776253042" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Ingredients:</span><br />2 cups of all purpose flour<br />1 1/2 Tsp Baking powder<br />1 Tsp salt<br />5 Tbsp Margarine<br />1 cup granulated sugar<br />2 cups brown sugar, not packed down<br />1 large egg<br />2 Tsp Vanilla extract<br />1/2 - 1 cup semi-sweet chocolate chips<br />1/2 cup apricot chunks, very small chucks<br /><br /><ol><li style="text-align: left;">Preheat oven to 325 F. Line baking sheet with parchment paper (I learned this + a big chunk of this recipe from my favorite Bakergirl of life, it's brilliant!!)<br /></li><li style="text-align: left;">Mix flour, baking powder and salt together in a bowl</li><li style="text-align: left;">Melt Margarine, and once it has cooled, slowly add in the sugars (both granulated and brown).</li><li style="text-align: left;">Whisk egg and vanilla into the margarine/sugar mixture, keep whisking until everything is well mixed</li><li style="text-align: left;">Combine the margarine mixture with the flour mixture</li><li style="text-align: left;">Fold in apricots and chocolate chips<br /></li><li style="text-align: left;">Eat some dough (I mean...taste some for quality control)</li><li style="text-align: left;">Roll the dough into little balls, place them onto parchment paper, and press the balls into a semi-flat, round shape</li><li style="text-align: left;">Bake for 10 minutes</li><li style="text-align: left;">Leave cookies on the baking sheet for about 5 minutes, then move them onto paper towels or a wire rack to cool</li><li style="text-align: left;">Enjoy!! Makes about 24 cookies.<br /></li></ol><br /></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com3tag:blogger.com,1999:blog-3278693316983522380.post-72555107389489222702008-10-24T23:43:00.000-07:002008-10-25T19:55:21.858-07:00BBQ Pulled Pork SandiHello everyone!<br /><br />So in this little family of ours, Derek is the "Carnivore" and I am the "Vegetarian". I usually prefer to eat veggies and fruits, mixed with some Tofu once in a while. The only meat that I eat on a semi-regular basis is Chicken, rarely do I eat/cook red meat.<br /><br />Usually after a few days of veggies and tofu, Derek would gently make a comment about how he is trying to build some muscle ---- which really means, I WANT SOME MEAT WOMAN! So today, after reading up a few recipes, I decided that I would step out of my comfort zone and make some chunky pork for my lovely partner.<br /><br />This dish was very very successful, and it was a total fluke! I was absolutely exhausted after a week of school and work, and somehow had 2 recipes completely mixed up in my brain. When I came home from lugging all the grocery home and read the recipe, I realized that I bought half the ingredients for one recipe and half for the other recipe. So I started throwing in random things and crossed my fingers for a tasty result.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1P2dQyKv3WGQvzZtRcUG1R3e06jHTxEp5SOLxrQcNq5x22LBmcT4AY3t0DoCZ-VPFax61zlIS8LQx_s6jupRweHd6_DieZP62nhyphenhyphenNFpDxcCIifGfTh42ZxaEYYs42punZ4aFPXAFchrP/s1600-h/121.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1P2dQyKv3WGQvzZtRcUG1R3e06jHTxEp5SOLxrQcNq5x22LBmcT4AY3t0DoCZ-VPFax61zlIS8LQx_s6jupRweHd6_DieZP62nhyphenhyphenNFpDxcCIifGfTh42ZxaEYYs42punZ4aFPXAFchrP/s320/121.JPG" alt="" id="BLOGGER_PHOTO_ID_5261283222258540722" border="0" /></a> <div style="text-align: center;"><span style="font-weight: bold;"><br />What you will need:</span><br /><br />3-4 lbs Pork Shoulder Roast, rinsed and dried<br />1 Tbsp olive oil<br />2 Medium onions, chopped<br />4 Garlic cloves, roughly diced<br />1 Small jalapeno peppers, diced, keep seeds<br />24-ounce crushed tomatoes<br />18-ounce BBQ sauce (I mixed Diana's Original & Bull's Eye Sweet and Sticky)<br />1 Tbsp brown sugar<br />2 Tsp Chile powder<br />1 Bay leaf<br />8 Scotch bap (any kind of buns will work)<br /></div><br /><ol><li>In a large pot, heat olive oil on medium heat. Add the onions and garlic, saute for about 5 minutes. Add in Jalapeno peppers with seeds, saute for another 2 minutes.</li><li>Add in the crushed tomatoes, and then slowly stir in the BBQ sauce. Allow the sauce to simmer for about 10 minutes, and add in brown sugar, Chile powder and bay leaf. (Before you add in any sugar, taste the sauce and see if it is sweet enough. Depending on what you choose, sometimes the BBQ sauces alone are sufficient)</li><li>Add the roast into the sauce. Make sure the sauces completely covers the roast by scooping the sauce over the meat. Bring to a low simmer, cover the pot and cook the meat until tender - approx 3 - 3.5 hrs.</li><li>Remove the pot from the heat, and when cool, remove pork from the sauce and cut into small slices.</li><li>On medium heat, reduce the sauce by 2 thirds. Remove the bay leaf, and add the pork back into sauce for a quick soak.</li><li>Serve pork with Scotch baps. makes 8 servings.</li></ol><div style="text-align: center;"><span style="font-family: arial;font-size:85%;" >The after math...</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HTwnJra2zOu7LURb3cBb8k1kQ3_3eY9BzIaUpJQ9wuFfOuKqoOO5j0lo9PQ70q6GbweqIgqoPU3HWcbTbGfXSWyxPSH8rmgSL_uD6eQOIiE7ZRWhxjB8fOx2Y0JIokNeUJUmM8prJEEz/s1600-h/127.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HTwnJra2zOu7LURb3cBb8k1kQ3_3eY9BzIaUpJQ9wuFfOuKqoOO5j0lo9PQ70q6GbweqIgqoPU3HWcbTbGfXSWyxPSH8rmgSL_uD6eQOIiE7ZRWhxjB8fOx2Y0JIokNeUJUmM8prJEEz/s320/127.JPG" alt="" id="BLOGGER_PHOTO_ID_5261283777138851426" border="0" /></a></div>ENJOY! Make sure you have tons of napkins on hand!<br /><br />Hugs,<br />AnnieAnnie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com5tag:blogger.com,1999:blog-3278693316983522380.post-38162195348263336742008-10-13T17:25:00.001-07:002008-10-25T19:53:09.838-07:00Thanksgiving salt-crusted chicken!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNPJ3jMyv1gUpj_mWe0LroF7_QGsuoLchFWF_a3NmY-TKR1gXFKdoKDkocB66Cue61xRD1iBtELIjv0E2-idj_YVc-411QI-Y5Yyo6AAlDE1FaD7i1u7fXPFbIbAqFeOh5tB29nt1-wT2/s1600-h/081.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNPJ3jMyv1gUpj_mWe0LroF7_QGsuoLchFWF_a3NmY-TKR1gXFKdoKDkocB66Cue61xRD1iBtELIjv0E2-idj_YVc-411QI-Y5Yyo6AAlDE1FaD7i1u7fXPFbIbAqFeOh5tB29nt1-wT2/s320/081.JPG" alt="" id="BLOGGER_PHOTO_ID_5261288440969555122" border="0" /></a>Hello there!<div><br /></div><div>Sorry for taking so long to get this particular installment out. I realize it is well after thanksgiving...</div><div><br /></div>Happy thanksgiving though everyone! I hope you're all enjoying amazing food and time with loved ones.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mTe4GT7rvC4NAJ2y27EivBwC6CCopKEAVBExcid1l991rSTIudR2qC3sbThYg6pLCGFRli_V_b06VC8Txh4mghMGkey3Yw5pmB5F9lrE1WfDYrN6jlzeONbl-M4p0qC2qfVz0ElyEnpw/s1600-h/082.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mTe4GT7rvC4NAJ2y27EivBwC6CCopKEAVBExcid1l991rSTIudR2qC3sbThYg6pLCGFRli_V_b06VC8Txh4mghMGkey3Yw5pmB5F9lrE1WfDYrN6jlzeONbl-M4p0qC2qfVz0ElyEnpw/s320/082.JPG" alt="" id="BLOGGER_PHOTO_ID_5261288784606311426" border="0" /></a>This installment of our lovely food blog is about a delicious little thanksgiving meal for two. As you may or may not know Annie and I live in a little <span class="blsp-spelling-error" id="SPELLING_ERROR_0">apartment</span> with only a small range and a single sink. Counter space... ha! Anyhow along with this we only have two mouths and as such when it came to coming up with a thanksgiving meal this holiday season we just couldn't justify doing a full turkey. I really like turkey sandwiches but after two weeks I think it would lose it mystique. With this in mind we decided to cook up a chicken instead.<div><br /></div><div>One afternoon I was laying in bed watching the food network (as I tend to do quite often) and a show about French cooking at home came on the Food Network. Needless to say I was very intrigued and continued to watch. The focus of the show was classic French meals to make for families and friends, in particular the host was cooking a salt crusted chicken! Looked <span class="blsp-spelling-error" id="SPELLING_ERROR_1">soooo</span> delicious! The crust isn't eaten but works to lock in every drop of delectable chicken juice.</div><div>The following is how you can accomplish your own salt-crusted chicken. Please note that when I cooked it I didn't use a strict recipe and just went with the flow following the concepts rather than the measures presented in the show. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">apetit</span>!</div><div><br /></div><div>Ingredients:</div><div><ul><li>One full chicken sans giblets.</li><li>~ 1.5 cups S<span class="blsp-spelling-error" id="SPELLING_ERROR_4">icilian</span> sea salt</li><li>~ 2.5 cups all purpose <span class="blsp-spelling-error" id="SPELLING_ERROR_5">flour</span>, unbleached</li><li>Splash of baking powder (I would guess about a teaspoon)</li><li>Enough water to make a proper dough</li><li>Spices: thyme, rosemary, sage (classic french poultry herbs), here you can add or subtract as desired</li></ul><div>Method: </div><div><ol><li>Wash chicken thoroughly inside and out. Use paper towel to pat dry.</li><li>Lift skin off the chicken and slide the various herbs under. Do this all around the chicken such that the region between the meat and the skin is spattered w/ herbs.</li><li>In a large mixing bowl add the entirety of the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">flour</span>. To this slowly add water and mix slowly by hand. Continue adding water until you have dough that is quite wet.</li><li>Pour in the baking powder. </li><li>Slowly add in the sea salt working it into the dough. Continue mixing the dough until it appears consistent.</li><li><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Flour</span> a clean, flat workspace. Transfer dough to that workspace.</li><li>Knead dough as you would for bread, adding <span class="blsp-spelling-error" id="SPELLING_ERROR_8">flour</span> as <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">necessary</span>. Cease kneading and adding flour when the dough no longer sticks to your hand.</li><li>Wrap and place in the fridge for 30 minutes or so.</li><li>Preheat the oven 375F. </li><li>In a small mixing bowl <span class="blsp-spelling-error" id="SPELLING_ERROR_10">whisk</span> three egg whites and one yolk together.</li><li>Remove dough from fridge. Separate into 40% / 60% portions. Roll both of the pieces out with a rolling pin (or as I did with an empty wine bottle) till .5cm thick or until large enough that they would together wrap the whole chicken. </li><li>Place smaller piece of dough in the bottom of the roasting pan. On top of this place the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">whole </span>chicken. When this is done gently lower the larger portion of dough on top of the chicken.</li><li>Now this is the tricky part, you need to connect the upper part of the dough with the lower section. Run your hands under the sink to make them quite wet and use this moisture to connect the two. This part of the process takes some time and a lot of attention to detail. Take your time and make sure there are no holes whatsoever. The moistness of your chicken depends on this.</li><li>Using a basting brush (or your hands like I did)to coat the chicken with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">whisked</span> egg wash.</li><li>Throw that puppy into the oven! </li><li>How long do you need to cook the chicken? That really depends on the size of your chicken and the particular oven you're using. For an average 2.5 - 3 lb chicken two hours is a good baseline. Use your good judgement and a meat thermometer (internal temp 185F) to ensure the chicken is done. Nobody likes ecoli... err on the side of safety.</li></ol><div>Once the chicken is ready set it on the table still in the roasting pan. The "cracking of the crust" is the most important part of the whole ordeal, it's quite the show!<br /><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDW-pe_kr9-1lkqCVxd85kbSemme4k_i3LNcRzNXiduONLbIvM_-_MLNN9arU8RyiOr6YUv3jVvtBK6oXC733Gv5qZba8aD7lSiMnr5DQjrtf2BBSZnXrSBuiFLmFKQiArHq8t4gpcxZx-/s1600-h/083.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDW-pe_kr9-1lkqCVxd85kbSemme4k_i3LNcRzNXiduONLbIvM_-_MLNN9arU8RyiOr6YUv3jVvtBK6oXC733Gv5qZba8aD7lSiMnr5DQjrtf2BBSZnXrSBuiFLmFKQiArHq8t4gpcxZx-/s320/083.JPG" alt="" id="BLOGGER_PHOTO_ID_5261289220760362802" border="0" /></a></div> </div><div><br /></div><div>When your guest have collected and you're ready to dig in use a sharp, serrated knife and cut the crust completely around, close to the bottom. In one smooth motion lift off the crust cap and reveal the beautiful, steaming chicken. I promise you the smell will blow away everyone in the room.</div><div><br /></div><div>Serve with your choice of classic sides... we did stuffing, garlic mashed potatoes, and cranberry sauce.</div><div><br /></div><div>Hope this helps if you are in the mood for a lovely festive meal but only have a couple mouths to feed (max 4 people I would say).</div><div><br /></div><div>Cheers,</div><div>Derek</div></div></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com1tag:blogger.com,1999:blog-3278693316983522380.post-3661802716432234722008-10-06T16:15:00.000-07:002008-10-06T16:23:33.553-07:00A note on language...As Annie sits across our dining room table creating our first recipe (w/ awesome pictures I might add) I decided to write a small posting on the use of proper cooking terminology, or lack thereof, you will find in our post. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">In spite</span> of the hours and hours we spend watching the food network every week our cooking 'lingo' is less than stellar. Where some recipes would say "potatoes were quartered" we might write it "potatoes were cut into hunks the size of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">golf balls</span>." We hope this make our recipes more interesting (and potentially more challenging).<br /><br />Keep you stick on the ice.<br /><br />-DerekAnnie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com0tag:blogger.com,1999:blog-3278693316983522380.post-2647253490351932732008-10-06T16:01:00.000-07:002008-12-06T16:54:25.584-08:00Chicken Pot PieThe very first food related blog! <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">WOOT</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">WOOT</span></span>!<br /><br />It has been raining here non-stop for the past week so Derek and I both were seriously craving for some homemade comfort food. Yesterday, while I was volunteering at Ronald McDonald House, a lovely lady there shared her delicious chicken pot pie with me and made me feel all warm and peachy inside. So last night, Derek and I trekked out to the grocery store in the rain and bought some fresh veggies and chicken to make our very own chicken pot pie. It was the first time I have ever made pie in my entire life so I was a bit nervous about burning the entire apartment down, but to my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">surprise</span>, it actually turned out to be quite delicious and left the apartment smelling absolutely delightful!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Rj7IPczXstZHYqzwm7MJPPQ68x2x9b3NuFbXsZbGC9vtoCReNa4mv0up58bdI9FSBZPMPZexIF6DBSyDroVfW1l6S9h_S0F9xKPhyt7efLa9Hwbg9CjZxOlepDoDAttnxVQeYuMbcJqM/s1600-h/DSC01989.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Rj7IPczXstZHYqzwm7MJPPQ68x2x9b3NuFbXsZbGC9vtoCReNa4mv0up58bdI9FSBZPMPZexIF6DBSyDroVfW1l6S9h_S0F9xKPhyt7efLa9Hwbg9CjZxOlepDoDAttnxVQeYuMbcJqM/s320/DSC01989.JPG" alt="" id="BLOGGER_PHOTO_ID_5254191211040810786" border="0" /></a></div><div style="text-align: center;"><span style="font-size:78%;">I promise the pictures will get better</span><br /><br /></div><div style="text-align: center;"><span style="font-weight: bold;">Chicken Pot Pie</span><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tenderflake</span></span> frozen 9' pie crust (we are lazy bums)<br />1 can of concentrated cream of chicken soup (I used <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Campbells</span></span>)<br />1 large potato, cubed<br />1 large carrot, chopped<br />1/2 cup button mushrooms<br />1 tablespoon onions, diced<br />4 chicken thighs, cubed<br />a small sprig of fresh thyme and rosemary<br />1 egg<br />1 tablespoon canola or olive oil<br />Small pinch of Salt and pepper<br /><ul style="text-align: left;"><li>Take the pie crusts out from the freezer, and let it thaw. Preheat oven to 375 F.<br /></li><li>Boil a pot of water with a touch of salt, and throw in the potatoes. Allow them to cook until half done, then drain the hot water and leave the potatoes to cool.</li><li>In a separate pan, heat up the canola/olive oil on medium heat, then add in onions. Saute for about 2 minutes until the onions are brown and soft. Throw in diced chicken and cook them until they are about 3/4 done.</li><li>Into the pot with the chicken, add the potatoes, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">mushrooms</span>, and carrots. Cook for about 5 minutes on medium heat. Add in the can of cream of chicken soup, and DO NOT add the 1 can of water the instructions on the can tell you to do (that is for making actual soup).</li><li>Also throw in the thyme and rosemary, pinch of salt and pepper, and stir. After the cream mixture is heated, turn off the heat and spoon it onto one of the pie shells.</li><li>Top the 1st pie shell and the filling with the 2<span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">nd</span></span> pie shell, press on the edges gently with a fork to seal the pie (this process is call "fluting" so I learned today by reading the back of the <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tenderflake</span></span> box)</li><li><span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Whisk</span> up a egg and brush the top of the pie with it (we did not buy a brush, I used my hands, it was quite an experience), and make about 5 evenly spaced slits on the top to let the steam escape</li><li>Bake the pie at 375 F for 30-40 minutes, until pie is golden yellow and filling is bubbling.<br /></li><li>Enjoy! =)</li></ul><div style="text-align: left;">This is a great dish! Derek can't stop raving about it, and even though he tells me <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">everything</span> I cook is good, I know he is not lying this time. <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">hahaha</span></span>.<br /><br />Cheers,<br />Annie<br /><br /></div></div>Annie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com5tag:blogger.com,1999:blog-3278693316983522380.post-91098039477559202952008-10-06T15:24:00.000-07:002008-10-06T19:00:38.401-07:00HellooooHello and Welcome to our very first ever of life food blog!<br /><br />(Derek) Annie and I have a tremendous amount of fun both cooking together as well as for each other in the tiny kitchen of our apartment. She's a much better cook than I am but she puts on a big smile when she eats my "masterpieces."<br /><br />(Annie) To give you a bit of perspective, our kitchen has approx. 4 feet by 4 feet floor space, and Derek can reach everything in the kitchen standing still. We are two 4th year university students with part-time jobs but empty wallets, trying to make our food as enjoyable as possible without going bankrupt.<br /><br />The inspiration to make this blog came from a friend of mine, who has mastered the art of cooking and have taught me many things through her own blog. Thank you oodles Bakergirl. The drive to start really cooking also came from my beautiful mom, who is an absolute master chef (& my wonderful dad, who is a master eating machine); and from Derek's lovely parents, who from far far away, sent us a huge selection of herbs and spices for our kitchen. You guys are amazing, we love you.<br /><br />(A & D) We hope that this chronicle of our forays into the wide world of culinary artistry (if you can call our cooking that) will both inspire and assist you in your kitchens, regardless of size. If you happened to have stumbled across our blog and have any creative suggestions to add to our blog, please feel free to leave your mark behind by putting your words of wisdom in the comment sections. We greatly appreciate any feedback.<br /><br />(Derek) In the words of my hero Red Green: "Keep you stick on the ice."<br /><br />Cheers,<br />Annie and DerekAnnie and Derekhttp://www.blogger.com/profile/18199968190423582453noreply@blogger.com0