Days 20-22 recipes

This is just for the pad thai recipe I used or improvised on, in day 20, for my boyfriend’s birthday.  I used a powder packet for the sauce and added in some peanut butter (according to the instructions).

Baked tofu:

– 4oz firm/extra firm tofu, cut into small squares

May season with some salt or leave plain as is, and bake at 350 degF for 20-30 minutes while making sure that most of the tofu has been baked.  Tofu will be finished when a light golden color.

Cook rice noodles about 6-8 minutes until it is soft but not mushy (slightly al dente) and drain.  Leave to the side (if not using right away, cover with some plastic wrap.  If noodles get sticky before using, add some water and toss.

Make sauce according to package and add 1 tbsp agave syrup to naturally sweeten.

– 2 tbsp cilantro, chopped
– peanuts, roughly chopped to garnish (optional)
– 1/2 cup scallions (in long strips), chopped 2″ each strip
– 1 cup mung bean sprouts
– 1 cup chicken breasts, chopped in strips
– 1-2 eggs, scrambled
– 1 tsp minced garlic (or 2 cloves garlic, roughly chopped)
– 1-2 tbsp oil
– a few wedges of limes to add while serve

Heat some oil in the bottom of a large saute pan, or wok (preferred), until smoky.  Add in garlic and toss until slightly browned (do not burn garlic).  Add chicken and cook thoroughly.  Cook bean sprouts until flexible.  Add in noodles and sauce and stir fry together.  Make a well in the noodles and add eggs until almost all cooked.  Fold eggs into noodle.  Add in baked tofu.

Add chives (or scallions) and stir fry a little more.  Noodles should be soft, dry, and tangled.  Pour into a serving plate and sprinkle with ground pepper and peanuts (may add Sriracha for more spice or leave on the side) and serve.  May add raw mung bean sprouts and chives/scallions on the side.  Place a wedge of lime on the side.

*note: may add other proteins other than chicken and tofu if you would like.  I’m just allergic to shellfish so I opted them out.

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Oreo Brownies:

-1 box cappuccino-flavored brownies (family size)
– oreos (12-15 depending on size of pan and amount of Oreos you want in your brownies), whole or chopped

Mix brownies according to package.  Add Oreos on top of the pour batter (may be chopped or whole depending on preference), and bake according to package (add 5 more minutes).  Let brownies cool down for a little and then serve by itself or a la mode.

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Pan-fried Tofu

– teriyaki sauce
– sugar to taste
– scant amount of water
– 4-8oz tofu (really however much you want), cubed

Make sauce with teriyaki sauce and sugar (I usually have a 2:1 ratio to make it slightly salty but not too much, also for my spam musubi recipe too), and add scant amount of water to dilute if you like.  Marinade tofu in teriyaki sauce mixture for 30-60mins and pan-fry all sides of tofu in a saute pan until slightly charred.  Serve with rice, bread, or eat as is.

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It’s alive!!!

At least that’s what I think Frankenstein’s creator said when his creation came to life…

I have been away too long, and I’m really sorry about that.  Let’s see if I can recap what went on since Thanksgiving.  After countless tries, I made the Coconut Pumpkin Pie and served some Oreo Turkeys alongside my pie.  There isn’t a Thanksgiving meal without the turkey; no matter how sickingly sweet it is. 🙂

The Oreo Turkeys were a hit amongst the kids!  I think my nieces scarfed down about 12 of the turkeys I made for my relatives’ feast in about 2 hours (usually they would have probably lasted a shorter time, but their aunts and uncles –myself and my cousins–all told them they had to wait until every other kid had one).  I’m pretty sure that wait in-between was torture.

When I find the recipes amongst my piles of paper upon my desk I’ll post on here for whenever your next occasion arises and you can use them.  (*Note: the Oreo Turkeys can be transformed into other characters if you would like.  All it takes is some imagination and more candy.)

Close-up of Oreo Turkeys

oreo turkeys in a line

Coconut Pumpkin Pie

coconut pumpkin pie topped with 2 oreo turkeys

The pie also went away pretty fast.  I had made two 9″ pies that day for two separate Thanksgiving feasts (one for my relatives and the other for my boyfriend Mike’s relatives).  I don’t know how long it took for the one at my relatives to go away because I had to leave early, but the one at Mike’s house was eaten up in roughly 3 hours.

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A few weeks after Thanksgiving a couple of my friends and I decided to have our annual Foodie Night, which this time had a theme of “Make Your Own Pizza” Night.  With that said, you could bring your own toppings to make your own special pizza.  A year prior, we had the same pizza night and I remember a friend of mine made Carne Asada Pizza…and WOW was it good.  Apparently this time we forgot to take pictures of all the pizzas we had made before consumption because I only have one picture of food in my folder; the rest were of friends and guys playing Rock Band.

PIZZA!

a plethora of pizzas for Pizza Night

 I guess we (the rest of the cooks/chefs) were too busy packing out the dough, which was made the night before.

Between the pizza night (Dec. 18, 2009) and a few days before Jan. 14, I was busy with the flu (and H1N1 to the speculation of my doctors, although tests weren’t performed so it’s unclear).  I also had finals a few days prior to pizza night and since then I have just been extra busy with school work, as to the reason why I stepped off the face of the Earth on this blog.

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I also went on a little vacation with Mike and three of my other friends to South Lake Tahoe from Jan 13-17, 2010 and didn’t bother taking food pictures up there.  My friend, Kevin, and I were the DFAs (Designated Food Handlers) you could say.  We were the only ones up there that were heavy foodies and thus was our appointed titles.  He made his drunken chicken drumsticks that lasted 2 meals (1 night and the following lunch), and we jointly made some beef pho.  Mike and Kevin made breakfast each morning.  Since it was mad cold up there we kept ourselves warm with some Gentleman’s Jack, Cherry Pepsi, Coke, and some chai lattes.  Normally I keep this blog for food, but you can see where I spent most of my time:

View of South Lake Tahoe, NV

climbing to 9000+ft

5000-some ft. is the rest of civilization, whereas we were heading to 9136ft where you couldn’t feel your nose or lips, nor whether or not your boogers were free-flowing down your face.  Weirdly enough, this was in South Lake Tahoe, NV (about 10 mins from South Lake Tahoe, CA) at the Heavenly Resort.  We just a took a bus from the CA side to go to the NV side.  The trip was exhilarating and I recommend it, although take caution if you’re not used to such high elevation; I was winded out after 5 mins of being up there.

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I will occasionally stop by here and post up more pictures of food from restaurants I went to, as well as recipes I have used.

Look for a banana nut bread recipe that my mother and I used from a book she photocopied in the 1980’s which we experimented to our own tastes, as well as upcoming photographs from birthday events that have passed in which I made a cake or the like.  Until then, happy eatings!

Foodie funk

Ahh I have been shaming myself on this blog.  Shame shame shame on me.  I’m sorry I haven’t been on here much to blog about the importance of yummy food.  I was aiming, at first, to blog everyday either on new recipes, restaurant reviews, or any events that I have gone to that had food.  However, I’ve been kicking myself into school mode since school has started (Aug 24), and have been lacking in this department of food blogging.

I do promise, however, that I will be making not one, but two recipes as desserts by the end of this week (and yes they are very kid-friendly).  Keep a look out for Thursday or Friday for a new post.  I thought I’d let you all know ahead of time.  Now, I don’t want to spoil the surprise because these two recipes will also be for this weekend because it is for my friend’s birthday…and a surprise it will be.  I don’t want them to not be surprised so I’m sorry to say that I will keep you on the edge of your seats as well until further notice.

Look for one of the recipes to be very familiar as you can find them everywhere in stores and restaurants (ie: some type of cookie), and the other to be a cupcake recipe…which should be rather new.  Oh no, I’ve done it now; I’ve given you your hints of the week and blown my cover.  So I guesss until then, happy eating!

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