Posts Tagged ‘cooking’

Make Monday: Chocolate Covered Popcorn

January 17, 2011


I used to be really intimidated by popcorn. Thats right…..popcorn.

The thought of making it outside of those pre-buttered microwave bags or pre-buttered aluminum tins, seemed impossible. I thought I hated popcorn, but turns out that I just hated that weird butter. Ever since someone showed me how easy making your own popcorn could be, I’ve been eating it pretty much every day.

My teeth may hate me for saying this, but I LOVE popcorn! I love it so much that over the summer, I’ve tried 12 different kernels and several kinds of salts to add to them. After extensive research, my favorite popcorn combo is the plain ole’ popcorn drizzled with chocolate and sprinkled with corse salt.

Turns out its really simple to make!

Start by heating up a tablespoon of extra virgin olive oil in a large pot with about a cup of popcorn kernels.

when one starts to pop, put a lid on the pot while occasionally shaking the pot to make sure all of the kernels are getting heated at the bottom of the pot.

Keep the heat on until there  is 2-3 seconds between popping sounds.

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Blades and Bubbles

April 28, 2010

Cleaning Tip: I love cooking and hate cleaning. Especially when my meal involves cleaning out a food processor or hand blender. Theres just no good way to get under that blade with a sponge. The other day I found that by putting some soap and water in a cup and blending it with the blender, it really did the trick AND was kind of fun to see bubbles form!

I Proudly Eat Dog Food.

January 25, 2010

One hungry pup!

She hangs out around the refrigerator when she’s hungry as if its not at all cute, or something.

Today she had ground turkey with brown rice and peas

There was some rice left over. I ate it with my stir fry sauce.

Having a dog is really helping me stick to my gluten free dietary needs, as well as filling my desire to cook for someone all of the time.

How To Make Some Bad Ass Brownies

November 4, 2009

BROWNIES

I don’t recall ever being a huge fan of brownies, growing up. Probably because growing up with a less than domestic mother, I always assumed that the kind I made from the box were just how they were supposed to taste. It was kind of like eating a texture-less soggy chocolate cake.

So when I began to learn about baking a bit more, I thought that there had to be a reason WHY people eat this stuff. I realized through my ottering* technique of eating that I only really cared for the top layer. That minuet layer between the papery flakey top and the gooey center. The upper crust, if you will.

Apparently, that thick layer of crunchy sugary goodness that clings to the dense warm gooey layer of chocolate is just a meringue*! So basically my idea of the perfect brownie is a meringue half-breed! The secret to that upper crust is this:

The longer you beat the eggs and sugar in the first step, the thicker your crust will get.

(ottering: When Chloe dissects her food into sections and pieces, eating the most delicious parts and discarding the rest)

(meringue: a light starchy cookie made by beating egg whites and sugar)

I followed a Martha Stewart recipe that required 10 minutes of egg beating. I don’t have the longest attention span, and I used a hand mixer. Hence, I only mixed for about 5-7 minutes before moving forward but they came out fantastic, anyway.

Here is how I made them:ingredients ingredients:

  1. 1 cup of unsalted butter, plus more for pan
  2. 8 ounces unsweetened chocolate
  3. 5 large eggs
  4. 3 1/2 cups sugar
  5. 2 teaspoons instant espresso
  6. 1 tablespoon pure vanilla extract
  7. 1 2/3 cups sifted all-purpose flour
  8. 1/2 teaspoon salt
  9. 1/2 cup semisweet chocolate chips

Directions:

Raise oven temperature to 400 degrees. Generously butter a 9-by-13-inch baking pan; set aside.Raise oven temperature to 400 degrees. Generously butter a 9-by-13-inch baking pan; set aside.

browniesCombine chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside.

Add sugar, eggs, and instant espresso to a bowlAdd sugar, eggs, and instant espresso to a bowl

beat eggs, sugar, and espresso at high speed, 10 minutes. n the bowl of an electric mixer fitted with the paddle attachment, beat eggs, sugar, and espresso at high speed, 10 minutes.

Reduce speed to low, and add melted-chocolate mixture and the vanilla; beat until combined. Reduce speed to low, and add melted-chocolate mixture and the vanilla; beat until combined.

Slowly add flour and salt; beat just until incorporated. Fold in chocolate chips.Slowly add flour and salt; beat just until incorporated. Fold in chocolate chips.

 Pour the batter into the prepared pan Pour the batter into the prepared pan

Bake until edges are dry but center is still soft, about 35 minutes. Remove pan from oven, and transfer to a wire rack to cool. Cut and inhale.

ohperfect

Poor Mans Meal: Chicken and Broccoli With Wonton Noodles in Oyster Sauce

May 2, 2009

ilovenoodlesI can’t resist a good noodle dish! It has made me cringe at the thought substituting it with rice.

Recipes don’t seem to appeal to me unless its on TV or accompanied by many photos to reassure me that I didn’t have to go to culinary school in order to not mess it up.Its been so long since I’ve cooked anything. Lack of home, free time, and motivation have been large contributing factors. Not to mention that, I find it hard to make a meal when I know I’m the only person who will be eating it. It just seems like a waste of food. But today I’ve proven myself wrong!

I threw something together for my lunch today that took 10 bucks, 5 minutes, and no effort!

 

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