Thursday, November 25, 2010

Bubble Tea (Boba)

Probably the most famous invention of Taiwan (food-wise) is boba milk tea! Or bubble milk tea. Or pearl milk tea. Whatever you call it, it is delicious, and cheap and common... in Taiwan, anyway :P

In USA it is not so common, and not so cheap. Especially if you live in MN. I heard vicious rumors from my Californian roommates that California had bubble tea for around $2. WHAT IS THIS???

I digress. Today I am showing you how to make boba at home! Yay! Much cheaper and easier for those of you who cannot just go to the nearest beverage shop and buy one for less than US$1

Boba is super easy to make at home! So now I will show you how to do it (saves you a lot of money, too)

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Wednesday, November 24, 2010

Pancakes

A super-easy pancake/waffle recipe, shown here with blueberries mixed in. I like to make it ahead of time and keep it in a glass container in the fridge. When I want to use some, I just stir it up and pour into a bowl, then mix in the fruits and stuff.

Stupid-Easy Pancake/Waffle Batter

Beat 2 eggs until fluffy

Add
* 2 cups all-purpose flour
* 1 3/4 cups milk
* 1/2 cup vegetable oil
* 1 tablespoon white sugar
* 4 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla extract


Beat just until smooth.

At this point, put what you're not going to use in the fridge. Then you can stir in whatever fruits and stuff you want. I used frozen blueberries here; raspberries work well too. Just don't add too many, 'cause the frozen bits need longer to cook. Tiny fruits work better than big fruits :)

Comments: These turn out lighter in colour than normal; do not allow to burn. Also, can keep covered in fridge 1 week. Stir before using.
Happy Cooking! Read More......

Roasted Eggplant and Garlic Mix

This is my guacamole and hummus replacement because I cannot find avocados or chickpeas here!

Ingredients:
Eggplant
1 head of Garlic
Extra Virgin Olive Oil (EVOO)


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Thursday, November 18, 2010

Banana Chocolate-Chip Muffins!


More things to do with overripe bananas!

This one's also a recipe from my mother-in-law, Laurie. I've modified it a bit to include candied walnuts (SUPER YUMMY!). In the picture you can see the walnut muffin on left and the chocolate chip muffin on right.
Unlike most muffin recipes, which demand precise and quick beating to prevent too much air from entering the batter and ruining your muffin, this recipe is extremely forgiving. It also produces a softer muffin, almost like cake, with a delicious crust.

Banana-Chocolate-Chip(-or-Candied-Walnuts) Muffins

Preheat your oven to 350 F and generously grease a muffin tin (I use spray-on oil -- works wonders!)

1. In a large bowl, mash up 2 overripe bananas and 1 c. sugar until there are no chunks left.
2. Add 1 1/4 c. flour, 1 t. baking soda, 1/2 t. salt, 1/2 c. vegetable oil, and 2 eggs.
3. Beat it with a mixer until smooth.
4. Pour the mixture into the tins 4/5 full (fuller than normal cupcakes and stuff). This recipe will make exactly 12 muffins. If you have leftover batter, your muffin tins are not full enough. Keep pouring.
5. Sprinkle 6-8 chocolate chips on top of each muffin you want chocolate chips in; the chips will sink and disperse themselves as it bakes. For the candied walnuts, do the same, but stir it a bit with a wooden chopstick because the walnuts are not heavy enough to sink and will all end up on top (unless you like it that way. Weirdo. ;P j/k, it's kinda like streusel if you do it that way.) You can also do both! Do the walnuts first, stir, then sprinkle with chips.
6. Bake for 15 minutes or so. They should be all the way brown with maybe a hint of yellow at the very top. I like them all the way brown. More crust :3
7. Take out of the oven and let cool for a minute or two. Using wooden chopsticks, gently loosen the sides of each muffin.
8. Invert onto a cooling rack. Flip muffins over (so the melty chocolate doesn't muck up the cooling rack) and let cool.

They taste great with white cheese -- any kind, pretty much: white cheddar, gouda, brie, gruyere...(also ham, purportedly. That's how Laurie eats them: cheese and ham O.o). Pair with an egg for AWESOME BREAKFAST TIME.

Also, the trick to having hot muffins for breakfast is to measure out all the dry ingredients ahead of time and have the mixer set up, then wake up an hour early the next morning and make it. It will be possible in your half-asleep state because everything is already measured. Wash the dishes while the muffins are baking, because hell, why not? You're not awake enough to resent doing dishes yet. By the time you're conscious enough to want breakfast, the muffins are piping hot out of the oven! FLAWLESS PLAN! In fact, that is what I did this morning! AND IT WAS DELICIOUS!!!

HAPPY BAKING! Read More......

Tuesday, November 9, 2010

Steamed Banana Cake

Asian cakes are often steamed because most homes do not own a large oven like Western homes. It is possible to bake cakes in the toaster oven, but steaming is quicker and fluffier!

There are many methods of steaming, and all work equally well. I usually use an electric steamer, but bamboo steamers are also popular. It is also possible to ghetto-rig a steamer by heating a wok of boiling water, putting a rack in the bottom to keep the cake pan out of the water, and steaming your cake suspended over the water. Make sure your wok cover fits over the pan or bowl you are using!

Bananas are naturally sweet, and the riper they are, the sweeter they get, so adjust your sugar levels accordingly!

This recipe can be made and steamed all in one bowl. It is quick, easy, and has minimal clean-up work. Very good for a quick snack and has only about 115 calories per serving! Calories were calculated using My Fitness Pal's Recipe Calculator


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Sunday, November 7, 2010

Stuffed Bell Peppers...Kitti-Style!

After reading Gracie's toaster-oven recipe for peppers stuffed with rice I had to try it out too! But, I like my stuffed veggies on the creamier side, so I made some alterations~
Stuffed Mini Bell Peppers
1 mini bell pepper
some brown rice
1 T. or so of cream cheese
chopped green onions
a handful of romano
Chop the (freshly washed) bell pepper in half, scoop out seeds and trim stem.
Mix everything else in a small bowl.
Stuff the pepper.
Sprinkle with some more shredded romano cheese.
Toast at 350 F for 8-10 minutes, or until the cheese on top is browned.
Serve immediately with crusty bread topped with a pat of butter.


Alternatively, they make a great breakfast dish accompanied by a sunny-side egg!Happy toasting!
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Wednesday, November 3, 2010

Cat's Eye Coins

Today I am going to show you how to make a nice snack that is sweet but still has nutritional value.


Cat's Eye Coins
Photobucket

Ingredients:
1 banana
1 TBS Peanut Butter

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