Saturday, May 25, 2013

Late Night Baking Session

Hello Fellow Foodies!!!


    Last night I had a serious craving for something sweet. I was trying to think of what I could make with what I had in the pantry because I was NOT going to the grocery store. So as I was looking through my refrigerator and realized I had an abnormal amount of zucchini ( does anyone else have a hard time remembering how to spell zucchini?) in my vegetable draw. Why these were purchased? --- I can't tell you. Then it came to me... I'll make zucchini bread!! Now, I have never made zucchini bread before so I had to search the web for a reference recipe. I typed in zucchini bread recipes into my favorite search engine, you know the one that rhymes with ding... lol and came across so many.

   After clicking on about 5 different websites I finally came across Food Network's recipe. The recipe and instructions were extremely simple and for me that is really important ( I hate baking unless I get all of the goods). I was so excited to make this because I haven't baked anything since my epic failure at making French Macarons. When I say failure...I mean complete DIASTER. So I prepared everything like the recipe said and as I was mixing the wet ingredients into the dry ingredients it looked like I did something really wrong. It was way too thick, and thinking to myself I was wondering how am I going to fold in the zucchini? So I took the zucchini and started folding it in and the moisture in the zucchini loosened the batter tremendously (picture below).

  Not thinking to look at how long it actually took for the bread to bake, I took a gander at the last sentence of the recipe and it stated that it had to bake for 55 minutes. The look on my face was surely priceless. Thank goodness no one was home and I had music playing very loudly because some naughty words came out of my mouth. So I prepared the pans and placed the first ( oh yeah this recipe makes 2 loaves) pan in the oven. Trying to be patient I cleaned up the little mess that I made and looked at the timer and saw it only had 5 minutes left, so I took my toothpick and tested the bread. it came out clean so I took it out of the oven and placed it onto my cooling rack. I proceeded to loosen the sides and flip it out... this is where the my sometimes impatient personality kicked into gear. I must've banged on the loaf pan 5x before it finally came out...without a bottom crust. I laughed so hard at myself because that almost always happens to me and that's why I don't really bake. The taste was fantastic and not overly sweet like some of the other zucchini breads I've tasted in the past. All in all it was a mostly positive experience and it gives me hope that I can master the baking process with a little patience and drive to work at it more.

   Below are some pics  I took while in the process and after they were done and also the link to the recipe. I'm going to try to remember to take more pictures of the whole process. I'm learning...this blogging thing is very new to me. I hope you all have a wonderful holiday weekend and be safe.


                                      The zucchini bread batter before I placed it in the loaf pan.

                                      After it was done and before the bottom was left in the pan...lol
 
      Thanks for reading,
     T.S.M

  **Cook's Notes: I added 1/4tsp of nutmeg into the batter and I also mixed 1tbsp. sugar with 1 tsp. of cinnamon and sprinkled in the top before I placed them into the oven.

     The link as promised http://www.foodnetwork.com/recipes/the-best-of/zucchini-bread-recipe/index.html. Have fun and enjoy!!!
                                          
                                   

Wednesday, May 22, 2013

What's for dinner?




Hello Fellow Foodies!!!


    So I've been craving salmon for about a month and I'm finally getting around to making it for dinner. I've also been on this Spaghetti Squash kick too, and I think it might be turning into an obsession. For dinner tonight I made Broiled Salmon w/ lemon, Spaghetti Squash Alfredo and Sautéed Garlic Spinach.  Now you may be thinking that none of this goes together at all... I thought the same thing but it turned out fantastic if I do say so myself.

    I came up with the recipes myself and would like to share them with you all to cook together or by themselves with something else you may like. I gave some to my mom and she ate it all in what seems like seconds and I asked her if it was good and she said, " You see the plate right?" I laughed and walked away. It's very gratifying when your family and friends enjoy what you've cooked for them. So as I posted in my earlier blog listed below are the recipes for the Salmon and Spaghetti squash.


    Spaghetti Squash Alfredo

1 Spaghetti Squash (medium)
1 clove of garlic, minced
1/2c. heavy cream
1 tsp. butter
2 tbsp. olive oil
1/4c. grated parmesan cheese
1/2 tsp. salt, 1 tsp. if using coarse salt
fresh ground pepper to taste
2c. water for steaming
1/4c. chopped flat leaf parsley (optional)
1/8 tsp. nutmeg (optional)

Directions:

 1. Place steamer pot and water on the stove top. Do not turn pot on yet.

 2. Cut your spaghetti squash in half. Remove and discard the seeds and pulp. Place squash cut side down in the steamer pot.

 3. Turn steamer on high heat. Steam squash for 10 minutes or until a knife can easily pierce the squash with a little resistance.

 4. Remove squash and place it on a plate to cool until you can handle it.

 5. When cool enough take a fork and scrap squash length wise NOT width wise. If you scrap width wise, you'll get short strands instead of the long strands you get when you scrap length wise. Place in a bowl and set aside.

 6.Now it's time to make the cream sauce. Place oil in a sauté pan over medium heat. When pan is heated add garlic and butter and cook for 30 seconds or until garlic is fragrant ( could be more or less, it depends on how fast and high your stoves heat is.).

 7. Next, pour cream into the pan and bring to a slight boil (about 2 minutes). When cream has slightly thickened, add squash. Coat with the sauce and add the parmesan cheese and pepper. Taste and see if salt is needed, adjust seasoning and serve.


           Broiled Salmon w/lemon slices

  1 salmon fillet (preferably 1 1/2 in. in thickness)
 1tsp. olive oil
 1/2 pat of butter
1/2 tsp. salt
2 tsp. fresh ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 lemon cut into slices


Directions:


 1. Preheat your broiler

 2. In a small bowl combine salt, pepper, garlic and onion powder.

 3. Next, take spice mixture and sprinkle over the fillet. Press the spice mixture gently into the fillet.

 4. Place your sauté pan over medium high heat. Place olive oil in pan and heat until a slight shimmer comes off oil. (*Note: if you have a fan over your stove, turn it on to reduce smoke.)

 5. Place salmon skin side down and cook for 1 to 2 mintues or until easy to turn over without sticking to the pan. Turn and sear the fillet on the flesh side for 1 to 2 minutes to develop a slight crust.

 6.Turn fish over again (the skin should be on the bottom) and place lemon slices and butter on top of the fish.

 7. Place fish under the broiler for 10 minutes. After 10 minutes remove from the oven. Depending on the thickness of the salmon, it may be a little pink in the center. If you don't like your fish pink, cook it about 3 minutes more. I don't recommend going over 3 minutes or you'll run the risk of over cooking your fish.

Cook's Notes: You can roast your squash on 350 until a knife can easily pierces with a little resistance.

Welcome to my food world!!!

Hello My Fellow Foodies!!!!!


    Well, this is my very first blog post... Yay for me!!! For the past year I have been bombarded by my family and some friends to start a food blog post. Why you ask? I love to cook and my family and friends enjoy what I cook... most of the time. I have been, as of late, really into testing new recipes from chicken dishes, vegan spaghetti, raw soups, to baking nutella brownies because I just couldn't get a hold of my sweet cravings. So, with that being said, I will be posting different recipes that I've tested from other websites and some that I've come up with on my own. I have finally figured out how to work my camera when taking pictures of food to not make it look so dark and gloomy. I don't know if you've ever seen pictures that people have taken of their food at a restaurant or in their home kitchen and the picture makes the food look not so appetizing. I learned it's because of the flash, whether it's on your smart phone or on your handheld camera turn that flash off.

    So, thank you for reading and I look forward to posting reviews on recipes and posting my own.

Sincerely,
T.S.M


P.S.: Is anyone besides me obsessed with foodgawker.com? OMG I think I've gained like 5lbs. trying recipes...lol