Wednesday, October 27, 2010

Toaster Oven Recipe~Toasted Peppers Stuffed with Rice

Another toaster oven recipe! The slight sweetness of the bell peppers is delicious when toasted! Feel free to add more veggies or meat to your filling. I found my celery to be moldy so I couldn't add anything other than onion to the filling rice This makes 2 servings of one pepper each.


Ingredients:

2 Bell Peppers, any color

1 cup of cooked rice (or enough to fill your peppers)

1/4 onion, diced

Cheese for sprinkling on top

Salt and Pepper to taste


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Tuesday, October 26, 2010

Toaster Oven Recipe~Baked Sweet Potato Fries

Delicious, healthy french fries! The sweetness of the potato is balanced with the salt and pepper. For more variety, try herb blends (basil?) or cinnamon!

Ingredients:
Sweet potatoes
EVOO (Extra Virgin Olive Oil)
Salt and Pepper to taste
OR Cinnamon Powder


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Monday, October 25, 2010

Easy Cinnamon French Toast


Preheat skillet to medium heat (water sizzles on contact)

Method for Cinnamon Sugar: 1 t. cinnamon to 3 T. sugar. Just kidding. I never measure. But a lot more sugar than cinnamon, and mix it until it looks like cinnamon sugar. :)) Taste test optional, but highly recommended!

3 slices Cinnamon Chunk Bread (drier/firmer is better)

In a bowl, whisk:
1 egg
Splash milk
Cinnamon sugar to taste
Splash vanilla

Dip bread in mixture. Sprinkle with cinnamon sugar. Place bread sugar-side down on buttered skillet. Sprinkle with more cinnamon sugar, smear with fork to get it to absorb (stray sugar will caramelize and create sticky, delicious, hard-to-clean messes). When it is firm and lightly brown on the bottom, flip and repeat.

Serve immediately with maple syrup. Read More......

Saturday, October 23, 2010

Supermoist Spiced Banana Bread!

What can you do with overripe bananas? Make this amazingly moist and delicious banana bread! I got this recipe from Laurie, my future mother-in-law, who got it from a really old church recipe book and doctored it up for EXTRA AMAZING.

The spiciness makes it apt for a cold autumn day. I made this two days ago and it was almost gone by yesterday! This recipe makes 1 lightly crusted banana-licious loaf.

Preheat oven to 350 F.

Grease a loaf pan (I used Pyrex glass)

Cream 1 stick butter with 3/4 cup granulated sugar.

Using a mixer, incorporate 2 bananas, beating 'til smooth-ish and homogeneous.


Homogeneously mixed!

Add 1/2 cup sour cream, 2 eggs, splash vanilla, beat well.
Add 1 1/2 c. flour, 1 t. baking powder, 1/2 t. baking soda.
Sprinkle with cinnamon, cloves, nutmeg, and ginger, to taste. Beat and waft to determine level of spiciness. I go heavier on the cinnamon and cloves; nutmeg is strong so add just a bit at a time.
Pour into the greased loaf pan and bake for 45+ minutes, 'til the top is evenly browned and crunch-ish.

Cool on a wire rack for 15 minutes before loosening the sides and turning out to finish cooling.

Keep stored in the loaf pan with the cut side covered with foil to preserve the delicate balance of crust and moistness. (I couldn't get any pictures because it was all eaten up xD)Serve toasted with brie or butter.

It makes a delicious breakfast served with easy-over egg:
Happy baking! Read More......

Friday, October 22, 2010

Portabella 2 Ways!

Giant portabella mushrooms are delicious all sorts of ways: stir-fried, sauteed, baked, etc. They can even take the place of beef for a delicious vegetarian steak; the longer they cook the richer the flavours become!

Here are two fancier renditions:

Artichoke-Stuffed Portabella Cap

Wipe any dirt off the portabella. Cut off the stem and chop into pieces.

In a medium bowl, crush 1/2 handful oyster crackers. Add 3 T. cream cheese, dash garlic powder, 1/2 handful chopped red onion, the portabella stem, and 1/2 handful grated hard cheese (like romano) and mash everything together 'til even. Add 2-3 chopped up artichoke hearts and smash 'til homogeneous-ish.

Smear the mixture into the portabella cap. Bake at 350 F. for 15 minutes or so, 'til the mushroom looks soft or exudes juices, and the top is lightly brown.

Serve immediately, paired with crusty french bread and butter.

Tomato Salsa Portabella

I just made these today because I really wanted guacamole with tomatoes, but we didn't have any avocado and even if I went and bought avocado they wouldn't be ripe for at least two days. So, I figure that if I could get some chunky tomato salsa, I could pretend it was like guacamole. We had some portabella, so the next best thing is obviously salsa and portabella. And then I decided it needed some protein, so I added hummus. And romano, for depth, and contrasting texture. Yeah. It made sense at the time. But it was super delicious, so here it is:

In a skillet, melt 2-3 t. butter. Put the portabella stem-side up on top of the melted butter and swirl it around a bit to cover it nicely.

Cook over medium to medium-low heat 'til juice appears in the gills. Flip the mushroom over and keep cooking. In the meantime, slice up some french bread and toast it.

When the mushroom smells amazing exudes juice when poked, remove it from the heat. Smear with 2-3 spoonfuls pine-nut hummus, sprinkle with shredded romano cheese, and pour a good amount of chunky tomato salsa on top. Try to get one without too much sodium, like Trader Joe's.

Serve immediately, with the toasted french bread and a healthy smear of butter. Read More......

Wednesday, October 20, 2010

Creme Brulee!


This recipe is handy for using up leftover whipping cream from making cakes! It is a delicious dessert on its own too ;P The leftover egg whites may then be used for meringues, or low-fat omelets. This time, I'm going to try making macarons with my leftover whites...wish me luck!

Note: YOU NEED A CREME BRULEE TORCH TO MAKE CREME BRULEE. They are also called butane torch, or kitchen torch, or whatever. But you need one. Some recipes say you can put the creme brulee in a dish of ice or ice water and place it under a boiler. THESE ARE LIES. The ice water melts and the creme gets warm and the sugar doesn't brulee and it is a huge mess. Don't do it. Get a torch.

Method for Creme Brulee:
Heat large pot of water
Preheat oven to 300
Prepare 4-5 ramekins in large baking dish with deep sides (like a bar pan)

Heat 1 cup heavy cream + 2 T. sugar to bubbles at edge, cool slightly

Beat 2 egg yolks [3 for firmer creme if you're using deep ramekins] w/ vanilla 'til light-coloured and smooth

Pour small amount heated cream into eggs, beat 'til smooth. Gradually add remaining cream, stirring to incorporate.

Pour through sieve into ramekins. Place dish in oven, pour in hot water to halfway up side of ramekin.

Bake 20-30 min. 'til center doesn't jiggle.

Cool. When room temp, cover with cling-wrap and chill thoroughly

For creme brulee sugar:
1 part vanilla sugar to 1 part brown sugar toasted at low temp 10 min. [temp yet to be perfected]
Alternatively, 2 parts white (or vanilla) sugar to 1 part brown sugar. Use more white sugar if using dark brown sugar; however, the product tends to be more 'sticky' and forms globs when torched. Some people like this.

To Serve:
Sprinkle even coating of sugar over creme brulee; torch.
Serve immediately Read More......

Monday, October 18, 2010

Onigiri Veggie Time



Onigiri are great for convenient lunches. Just make them the morning of and pack with a little container of fruit and veggies and a handful of nuts for a delicious and nutritionally complete meal :3 They are also amazingly versatile: you can put pretty much anything in onigiri so long as it doesn't interfere with the stickiness of the rice, which is what holds it together!

Aside from the obvious food ingredients, all you need to enjoy delicious onigiri is a rice cooker (which all of you have, I know it!) and like...30 minutes.

Here is how:

1. The night before, put 1/3 cup rice per onigiri into the rice cooker, and set the timer to finish cooking when you wake up.

2. The next morning, fluff the rice, then prepare the filling/mix-in/covering (thaw frozen peas/corn, stir-fry asparagus and mushrooms, make egg skin, etc.)

3. Mix, fill, wrap. I use cling wrap for mine to cut down on mess. For filling, an onigiri mold is indispensable.

4. FINISH!

Here are some onigiri I've made in this past week or so, for inspiration:


Stir-fried onion, carrots, and corn.




Omuraisu Onigiri--my favourite! Although it is not very photogenic... This is what is on the inside:

Also, see the rice coming out of the cling wrap? Make sure to leave room for squishing, or this will happen TT___TT


Progress photo of asparagus-mushroom stir-fry onigiri (the very first picture in this post).

The onigiri mold really helps you put more filling in the onigiri...nummy! (Although I didn't add enough salt to this one, so it was a bit bland TT__TT) Read More......

Saturday, October 16, 2010

Frog on a Boat

Similar to the ever popular "Toad in a Hole", I have altered the method slightly for a Frog on a Boat breakfast!
recipe

NOTE: No real frogs are involved in the making of this breakfast


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Sunday, October 10, 2010

Asian Pear Hand Pies and Eggy Bread Sticks

tAutumn weather means time for baking!  Sweet apple pies, savory breads, toasting pumpkin seeds, baking large cuts of ham or turkey, the whole deal!  Unfortunately, I only have a little toaster oven 045

But that's ok!  Today I bring you some Asian Pear Hand Pies!  They are an easy, low-calorie, low-fat, on-the-go food.  Able to be made with minimal ingredients and just a toaster oven and a stove top burner.

pear,pie,to-go
Made with milk toast for the pie skin, this is a quick bake and smells very fragant!

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Saturday, October 9, 2010

Orange Creme Mousse-Filled Cake with Fresh Strawberry and Peach Garnish

Cake has always been associate with celebration. In our family, every birthday would be invariably accompanied by a two-layer cake-from-a-box sandwiched around a delightful ambrosia of canned fruit and cream, and smothered in more whipped cream, with icing accents. As we (mostly I) grew up and inherited the cake-making position, we started experimenting, adding more fruit, garnishes, piped roses and fondant figurines. Eventually the cakes grew so extravagant they started resembling sculptures or abstract art.

Nowadays we haven't got the time for such ambitious cakes, and with the sisters scattered we try to keep things simple(ish). Just yesterday it was our mother's birthday, and this is the cake that I made for her. This gorgeous monstrosity takes about 5 hours to assemble, but it's worth every minute.

Note: I used the Heart Tasty-Fill Pan from Wilton's for this recipe, but if you haven't got a tunnel cake pan, you can sandwich the mousse as a filling between two 8'' or 9'' rounds so long as you set it first, otherwise it will gooze everywhere. Also, it helps to make a little fence with whipped cream 'round the edge of the bottom cake round to keep the mousse in.

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Tuesday, October 5, 2010

Blog LAUNCH!

Hey all! This is Kitti announcing the launch of 3 Peas Cafe! Read more about us on the About Us page!

About the Title
We decided on peas because it emphasizes the healthy part of cooking. It also alludes to the simile "like peas in a pod". Until recently, we all lived together in the same house, and even though we are all in separate households now, we want to create something that has the same cozy feeling. The abbreviation, 3PC, alludes computers (Personal Computer, PC, get it? xD) and how we are staying in touch via technology.

About the Banner
The title banner was created by me, Kitti. The two peas in the pod represent me and Jessica, who are still in the United States of America (albeit different cities) and the second pea all the way on the other side is Gracie off in Taiwanland. The style is reminiscent of Asian painting because a) I like it a lot and b) we are of Chinese descent and grew up eating traditional Taiwanese dishes, which is reflected in the food we make.

To commemorate the creation of this blog I have prepared an EXTRA SPECIAL (read: ridiculously easy) recipe.

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