Posts Tagged ‘easy’
It’s been a roller coaster month for me and I’m so ready to clone myself. Working with 7 different clients at the same time, packing (and unpacking because they changed the closing date), and juggling with other stuffs had totally drained my energy. I did not even have the desire to be in the kitchen and I got carried away in my chaotic world. We often had dinner at 9.30pm and went to sleep at almost 1am. Thankfully, as of last week Friday to be exact, everything changed and I’m back on track. Last Friday also left a remark to all the Bay Area residents as our city turned into Gotham City. Thanks to Make A Wish Foundation and Batkid, the city was filled with all things black and yellow that day. I was actually at the city hall to witness the infamous Batkid received the key to the city and other cool stuffs. It’s just amazing to see how 12,000 volunteers had helped supporting this event and over 20,000 people had come to cheer him.
He was so cute and really appropriate to be the Batkid. His brother also came to the city hall and dressed up as Robin.
Seeing him that day and looking at the crowds reminded me how lucky I am today. Of course, there has been hiccups here and there in my life but we had never lack of anything and we’re truly blessed to have a family who loves us so much, not to mention our beloved friends (yes, all of you!) who care for us.
The weather has been acting very weird lately. It’s warm for two days, like a Summer in November; then it suddenly got really cold, so cold that 2-layer of sweaters is not enough. I really miss the good cold days… and rainy days, for sure, so I can test out the recipes that my #SundaySupper share today. You can find the links
below, but for now let’s focus on this parmesan-roasted side dish which is absolutely easy to make, delicious and healthy! Go try it and treat yourself to something delicious today!
ps. promise me to come back this week because I have giveaways to share!
Parmesan-Roasted Acorn Squash
Super easy & tasty side dish!
- 1 2-pound acorn or delicata squash—halved, seeded, and sliced 3/4 inch thick
- 2 tablespoons olive oil
- 8 sprigs fresh thyme
- kosher salt and black pepper
- 1/4 cup grated Parmesan (1 ounce)
- Ancho chili/ paprika powder
- Heat oven to 400° F.
- On a rimmed baking sheet, toss the squash with the oil, thyme, ½ teaspoon salt, ¼ teaspoon pepper, and ancho chili.
- Sprinkle with the Parmesan.
- Roast the squash until golden brown and tender, 25 to 30 minutes.
Adapted from Real Simple
Adapted from Real Simple
The Urban Mrs http://theurbanmrs.com/
Breakfasts and Breads
Appetizers, Starters, and Condiments
Soups, Sandwiches, and Salads
Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I’m glad to be a part of SundaySupper Movement. Eachweek, we were assigned a different title to create and for me, it was a challenge. This week we’re going cinematix. It took me a while before I finally decided the menu for this week. All because a simple reason –
we I seldom watch movies. I sometimes watch TV shows, but to be honest, I only watch the series that I like, which are not that many.
To cut a long story short, I chose this recipe, inspired by the Frankenweenie as I always love Tim Burton. I hope this recipe can motivate the children to start creating stuffs in the kitchen. It’s simple and really fun to make, and of course, daringly delicious!
Dog Bone Breadsticks
- 1 can – 13.8 ounces Pillsbury Refrigerated Breadsticks
- 1 egg white – beaten, combined with 2 tbs water
- 1 tablespoon parmesan – grated
- 1 teaspoon Italian herb blend
- 8 ounces pizza sauce
- Preheat oven to 375 degrees.
- Cut the breadsticks into 1/2″ horizontal strips that are approximately 12″ long. Loosely tie knot in both ends of each strip. Place on baking sheet covered with parchment paper.
- Brush the breadsticks with egg white mixture. Sprinkle with cheese and herb blend.
- Bake for 10 minutes until golden brown. Serve warm with pizza sauce for dipping.
The Urban Mrs http://theurbanmrs.com/
Toast (bready things)
No Reservations (soups and salads)
Today’s Special (fish, chicken, beef, and pork)
Forks Over Knives (veggie-heavy dishes and sides)
Udon (pasta and noodles)
Just Desserts (sweet treats)
Bottle Shock (beverages)
Join the #SundaySupper conversation on Twitter, Sunday, April 14th. We will talk about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)! We’ll tweet throughout the day and share recipes from all over the world. Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more delicious recipes and food photos.
I want a healthy lifestyle – I’m sure you’ve heard it somewhere, or even that’s part of your resolution this year. Every year, I always try to eat more greens and less greasy stuffs. Well, I’m sure you get the idea. I believe that a perfect day starts with a good breakfast, and that’s what my parents have been teaching me. However, more often than not, I prefer to sleeprather than to prepare a nice and healthy breakfast *guilty smile*. Good news – this oatmeal breakfast is so easy to make, with creamy and rich ingredients! Another good news is you can make this 4 days ahead and freeze it.
Baked Oatmeal Chocolate Berries
Make: 2-4 casserole cup
- 1 cup lightly toasted cashews
- ½ cup old-fashioned rolled oats
- 3/4 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1 tbs agave syrup
- Pinch of sea salt
- 1 cup milk
- ½ cup mixed berries
- ¼ cup dark chocolate chip
- Preheat the oven to 350°F.
- In a blender, combine the cashews and oats until smooth.
- In a bowl, combine the applesauce, vanilla extract, agave syrup, sea salt, and milk; then combine with oats mixture. Blend until smooth and creamy.
- Pour the mixture into a casserole dish, then add half of the berries and dark chocolate chips. Pour in the remaining mixture, then add the rest of the berries and chocolates.
- Bake for 25 minutes until the top appears dry. Let it cool and serve warm or cold. I like mine with a touch of agave syrup on top.
Today we are honoring the victims, families, and community of Newtown by doing a post in their honor. Cookies and Crafts for Sandy Hook will be one way we can show support in the aftermath of this unimaginable event. If you don’t have a blog, you can still participate by sharing something for Sandy Hook. Take a picture and post it on your Facebook wall, your Twitter feed, share on Instagram or your Google+ or wherever you can in order to unite us in our tribute.
Something people always think about in times like this is how they can help monetarily. After some searching Dorothy of Crazy for Crust and Ashton from Something Swanky found the Newtown Youth and Family Serviceswebsite. According to their website, Newtown Youth and Family Services, Inc. is a “licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.” All donations made to them are going to go back to those affected by the school shooting. You can go to their website here to donate.
Many bloggers have Etsy shops or businesses and have expressed a desire to donate some profits from sales on Friday, December 21 to this organization or others to help the victims, their families, and the community. If you own a shop and would like to contribute some of your profits on Friday, December 21st, please add your link to the list on Dorothy’s Blog.
Let’s come together as a community, a country, a world this Friday. We can show our support for the victims of this through our words, our prayers, and our support. Thank you.
Red Velvet Crinkle Cookies
Courtesy of Duncan Hines
Hands-On Time: 10 minutes
Total Time: 20 minutes
- 1 box Duncan Hines Red Velvet cake mix
- 2 eggs
- 1/3 cup vegetable oil
- Powdered sugar (optional)
- Preheat oven to 375°F.
- Combine one box of Duncan Hines Red Velvet cake mix, eggs and vegetable oil using a hand blender or wire whisk.
- Form teaspoon size balls and place on a lightly greased cookie sheet or baking pan about 1″apart. Sligtly pat down the top of each ball.
- Bake for 8-10 minutes (the top of the cookie will crack).
- While hot, lightly sprinkle the top of the cookie with powdered sugar (optional).
Couple weeks ago I got a chance to meet Aida during her book tour, Keys to the Kitchen. I love her book tour concept because she shared a bit of her book and let us had fun in the kitchen so we got a chance to get dirty and met some new friends. It was so much fun, especially since the group was about 16-18 people so we had plenty of time to mingle and chit chat.
We were broken down into groups of five or six, and assigned to prepare different courses – appetizer to desserts. During the preparation, Aida and some friends showed us how to prep this and that. So yeah, it was fun, especially we got a chance to mingle and tasted what we made in the end.
My take was appetizers which was pretty easy and that way I could hop to the other team and help them. I really enjoyed this appetizer and it was so simple! So, if you’re hesitant to make a mess in the kitchen, you definitely should try this recipe. Please excuse all low res images since this was an impromptu event.
Prosciutto and Manchego Handrolls
Makes: 40-45 appetizers
- ½ pound (8 oz) prosciutto, sliced paper thin
- 6 oz baby arugula, watercress, or other peppery green, washed and thoroughly dried
- 12 oz manchego or another aged sheep’s cheese, sliced paper thin
- 3 oz quince paste or fig jam
- To assemble, spread bresaola out on a clean work surface.
- Place 3 pieces of peppery greens in the center of the piece, top with a very thin silver of cheese and a thin slice of quince paste or a dollop of fig jam. Roll each bresaola piece up into a cylinder (or cigar form) to enclose filling.
- Place on a serving platter and repeat until all the bresaola is used up.
- Tip: keep the serving platter in the refrigerator until you have assembled all the rolls so that they stay cool. This can be made up to 4 hours ahead and stored refrigerated in an airtight container.
Woohoo! I am super duper excited for this week’s Sunday Supper menu. After seeing cookies after cookies every day, I think we all deserve a little break…not from eating them, but from baking them. Today is my limit – I baked over 500 cookies of 4 different kinds and made chocolate truffle. Well the weather has been very very cold lately that I need to wear 4 layers when I go out. I literally was having problem to get the butter in room temperature. I definitely need an expert to share this. So what I did was get them into 1 container and left them in the bedroom and turned the heater on. I tried so many ways and that seemed to be the best so far, especially since my bed room is the only place where we turn on the heater.
Now let’s talk cocktails. As you can tell from the title, I love cookies-n-cream so much – from ice cream to cookies, I’m always down for anything that has swirl of chocolate and vanilla. So, when this idea was brought up, I definitely used this as my excuse to have my own little party!
- 5 oz. Baileys Irish cream
- 1 oz vodka
- 2 scoops vanilla ice cream
- ½ cup ice cube
- 1/8 cup oreo
- Optional: Simple syrup and crushed oreo
- To create rim: dip the glass once in simple syrup without twisting to get proper coverage. Turn it upside down and dip it in the crushed oreo firmly, as if the glass rim has ink on it and you’re trying to stamp a perfect circle. Shake off the excess when you’re done.
- In a blender, combine all the ingredients and enjoy!
Appetizers or Hors d’oeuvres
Can you believe all those goodies? I can’t wait for this party to start!
Do you have a favorite dish or beverage to take to a party? Please join on us on Twitter throughout the day during#SundaySupper on December 16th. In the evening we will meet at 3 pm AKST/7 pm EST for our #SundaySupper Party live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe for holiday parties on our #SundaySupper Pinterest board to share them with all of our followers, too.
Well I’m sure you all know Waldo from Where’s Waldo. I’ve been playing this for years and still loving it. I’m also amazed on how they got the idea with all the details and for me, it’s bizarre. One time I tried to copy a simple version of it, hoping that I could play with my
nephew but using my own characters. I gave up after just couple attempts.
Well interestingly, playing Where’s Waldo always reminded me of my friend. Each time I baked something, she never fails to ask, where’s the booze? Not that we’re alcoholic, but we really enjoy desserts with extra booze. It’s making it sounds so granular. So when I read this recipe, it was like my a-ha moment. That’s it! It has booze and I know Frederick will love it because he really enjoys bourbon. So here’s to something elegant and boozy.
Chocolate Bourbon Truffle
Makes 30 small truffles.
Courtesy of Joy of Baking
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- ½ cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat)
- 2 tbs (28 grams) unsalted butter, cut into small pieces
- 2 tbs alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) – I use Bourbon
Different Coatings for Truffles:
- Dutch-Processed Cocoa Powder
- Melted or Tempered Chocolate
- Confectioners Sugar (Icing or Powdered)
- Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
- Toasted Coconut
- Shaved Chocolate
- Chocolate Truffles: Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
- Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
- To Toast Nuts: Preheat oven to 350°F (177°C) and bake nuts (pecans, walnuts or almonds) about 8 – 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts ‘steam’ for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.
Remember my story about hubs being blueberry monsters? Today, I’ll share a recipe for blueberry cupcakes with coffee frosting. This is our family favorite since we don’t eat lots of sugar; we love the pure sweetness of blueberries. I’ve made it so many times and this recipe has never failed me. I pair it up with coffee frosting – it’s a lovely combination!
Get the recipe here, and don’t forget to check out this delicious Venison Medallions with Sauteed Apple Slices & Wild Blueberry Sauce recipe.