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Sauerkraut

17 Apr

This is the meal where I discovered sauerkraut is not the condiment for me, and I love condiments!

sauerkraut

This was my dinner last Sunday, and yes I know, that is a hella lot of gravy but I didn’t plate it and it’s rude to judge…just sayin… πŸ˜‰

It is beef, with potatoes and veggies, as well as the gravy and sauerkraut. I decided to splurge on this dinner since my normal Sunday dinner is a sandwich, or maybe a bowl of soup, nothing as protein filled and tasty as this promised to be.

The meal was delicious, as I fully expected it to be lol Too much food for one person, but what I ate of it was yum!

Since the sauerkraut was there, and apparently it is a condiment used with beef, I figured why not give it a try? Uh yeah, bad plan there, it was um, well, kinda gross. No, that’s not fair, because I know some people really like it (you weirdos you! lol), it just wasn’t for me. I think part of it is that I liked the taste of the beef and didn’t find the sauerkraut complimentary to the beef, rather, it was over powering.

It’s like when people season the hell out of their vegetables and now their vegetables no longer taste like vegetables, instead they taste like the seasoning. I just don’t get that. Veggies taste great, why hide the taste underneath a bunch of seasoning? That’s how I felt with the sauerkraut, why hide the taste of the beef under the sauerkraut?

Maybe I’m just some sort of weird food purist at heart…says the woman who firmly believes ice cream is an acceptable option for dinner…not dessert, dinner. Yeah, let that sink in and wonder who decided to let me adult! lol πŸ˜‰

 

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Hippie Snacks: Cauliflower Crisps

7 Apr

I went to Safeway after work with the intention of buying more bandages (for the cat, loooong story!) and a piece of cake for me (loooong day!). I ended up with the bandages, much to the cat’s dismay, but instead of cake I sampled and then bought Cauliflower Crisps by a company called Hippie Snacks.

cauliflower crisps

Who am I?

I went in for cake and I bought a vegan version of a potato chip that is made out of cauliflower!

It’s like I don’t even know myself anymore. πŸ˜‰

They also make a version out of avocado, which you would think would be amazing cuz hello, avocado! But no, not really, don’t do it ok? If you’re going to try one of them try the cauliflower version. They come in original and ranch flavour, I wouldn’t mind trying a dill pickle flavour, or bbq, ooooh, that could be nice…but I don’t think those flavours exist yet.

The tag line on the bag is “Real food tastes better”, the ingredients are cauliflower, coconut milk, pumpkin seeds, brown rice, tapioca starch, sesame seeds, water, sea salt, and mustard flour. I bought the original flavour so no ranch flavour added to my ingredient list.

I could definitely make the argument that a piece of chocolate cake would have tasted better, and is still “real food” but these aren’t bad. I’m not really a chip person so I don’t need a healthy alternative for that particular junk food category but if you’re trying to cut down on chips this might be a good option for you.

Cauliflower is a pretty forgiving vegetable, with no real taste of its own you can do to it whatever you want. so mix up some guacamole or make some salsa and dip these in, it’d be yum! Maybe even top with a bit of cheese…see now I’m starting to see possibilities for these chips, which is a good thing since they cost me over $5 for a 70 gram bag. *rolls eyes*

A high price point, which will put me off buying them again because while yes I value healthy food I value sticking to my budget more but if you can afford them why not jump on yet another cauliflower food train and give em a try?

cauliflower crisps 3

cauliflower crisps 2

 

Pancake Tuesday

5 Mar

Don’t forget to eat pancakes today!

Happy-Pancake-Tuesday

There, that is my good deed done for the week. πŸ˜‰

Every year when Pancake Tuesday rolls around I promise myself I will remember on the day and eat some pancakes. And every year I forget and clue in a couple days later that I missed the day. sigh.

But not this year!

This year I was making tea and pondering what I was going to eat when out of nowhere my brain did something useful, it remembered that today is Tuesday, and not just any Tuesday but pancake Tuesday, and boom! Pancakes were made!

Well, protein cakes, which is basically a pancake just not quite, shrug.

I used the Kodiak Cake mix, usually I make it using the powder and water combo but I decided to up the protein this time around and made it with the milk and egg and powder. In my world a pancake should be thick and fluffy and these came out runny and thin, so not the best, but they tasted fine, I just had to adjust my expectations for how thick and fluffy I wanted them to be. No biggy.

kodiak cakes

No pictures were taken of my Kodiak Cakes because they were so incredibly not photo worthy, oops! Good thing I’m not a food blogger lol

Enjoy your pancakes! πŸ™‚

Green Dragons

27 Oct

Every year my dragon boat team has a season end party, it is always a potluck and I always take a dessert because, well, that is what I know how to make lol Last year I took a cupcake cake shaped like a dragon and felt like I should take something this year also dragon themed. But what to take? I did some internet snooping to look for inspiration and came up with this…

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Green Dragons!

Ok yes, admittedly he is a bit ghetto looking, but he was the first one made and there was a bit of a learning curve for how to move them around once they were frosted lol In the end I resorted to using an offset spatula to scoop them up and move them to their carrying container, and even then some of them lost frosting on their torsos. *rolls eyes* Looking back I realize I should have frosted and decorated them a couple hours prior to when I had to package them up, give the frosting time to set a bit, instead of packing them as soon as they were decorated. My impatience was showing. πŸ˜‰

They are super easy to make, and would probably be a fun adult and kid project. Especially since you don’t have to decorate them to make them look like a dragon.

The base is Rice Krispie squares, only cut in to rectangles to give more of a “body” impression vs just a head. Cause ya know, totally normal to eat the entire body of an animal, but it’d be weird if it was just a decorated head…

Start with a tray of Rice Krispie treats, made exactly as the box says. Let them cool completely before cutting.

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While the treats are cooling you can whip up some buttercream frosting, dye it any colour you want, and prep your decorations.

I bought the eyes ready made because it is halloween and candy eyes are everywhere, so why not take advantage? All the other decorations are candies that I manipulated. I cut a Fruit By The Foot in to triangles for the ears. I pulled apart a pull apart Twizzler and then cut the strips short to make spiky hair. I found this white malleable candy at the dollar store to make the fangs. Lastly, I used Smarties for the nostrils.

Originally I wanted to make them all uniform, so if the frosting was going to be green than I wanted green spiky hair and ears. However, candy companies are not thinking of my baking decoration needs so I couldn’t find things that would work all in green, or all of any colour so I changed my mind and decided to go rainbow themed. After all, just because a dragon has a green body, who says he can’t show his individuality by dying his spiky hair? And who says genetics would make his ears green? Maybe dragons thrive on showing their personality by having multi-coloured hair. Or maybe they are a mix of colours to better blend in with the unicorns and rainbows.

The point is, there are no rules when it comes to stuff like this, so I purposefully went colourful. Having said that, I opened the bag of Smarties and they were all muted colours. When did Smarties stop being vibrant and instead become pastel and blah looking? That was kind of a let down, sigh.

Here is the candy prepped and ready for use. I had no idea how much I would need so I guessed…and definitely over estimated on the amount of hair I would need lol

Once your candy is prepped, your frosting is made, and your Rice Krispies are cooled all you do is cut the Rice Krispies, eat one for quality control, frost and decorate to your hearts content.

I would frost and decorate then move on to the next one instead of frost them all and then move on to the decorating part. You need the frosting to be soft enough it will accept you sticking candy in to it so if you wait to decorate until all of them are frosted it might be harder.

There was also going to be a line drawn in black gel frosting between the fangs to create a mouth but I thought that was too risky. Frosting Rice Krispie treats is not easy, well, not easy in the sense they are bumpy and will never look good, and that mouth was just going to end up wobbly and unattractive, so I left their mouth area as just having fangs. I think that part looked ok though so no biggy.

Voila! Green Dragons!

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Definitely not my best work, and I’m sorry I didn’t test them out the week prior to discover I wasn’t going to like how they turned out so I could make something else, but oh well. They are cute in a kid type of way, which is why I think its a great idea as an adult and kid project. Just maybe not quite right for an adult’s dragon boat season end party.

I’m already plotting for next year though, just you wait, it is gonna be great!…hopefully lol πŸ˜‰

Pumpkin Cake with Cream Cheese Frosting

18 Oct

I’m a bad food blogger. You’ll understand why I wrote that once you see the one, sad, pathetic, picture I took of the pumpkin cake. *rolls eyes*

The baking part I’m good at, just not the documenting part…oops?

The recipe was originally called Pumpkin Cake Bars, which led me to believe the cake would come out firm and, oh I don’t know, bar like? Oh how wrong I was. The cake came out super moist and very cake like, not at all like a bar. Which kinda messed with my plan for the final product.

See, I had intended to bake the bars and use them for two separate events, oh, did I mention this all happened two weekends ago, for Thanksgiving? Yet one more example of how I don’t rock at this whole food blogging thing…but let’s ignore that shall we? πŸ˜‰

I was going to a small get together on the Sunday and then a Thanksgiving dinner on the Monday. The plan was to make these bars and take half to each event. Since they were supposed to be bars it made sense they would be plated as an already cut item, like if I’d taken Nanaimo Bars. You wouldn’t bring Nanaimo Bars to a party and not already have them cut and plated right? I’m going to pretend you’re nodding your head in agreement right now and not googling “Nanaimo Bar”.Β  So if these bars were cut and plated when I took them to each event it wouldn’t be obvious that I didn’t bring the entire quantity. Not like I cut a cake in half and you can see the inside of the cake along the cut edge!

Except that these bars came out as cake, not bars, which meant the cut that exposed the inside of the cake was super obvious…

For the Sunday event I tried cutting half the cake as bars but it didn’t work very well. It just looked like I was bringing cut pieces of cake, which I was if we want to get technical about it. Also, the top of the cake was tacky to the touch, which I also wasn’t expecting. Seriously, it is a very moist cake! This wouldn’t have been a problem if I’d had time to do a crumb coat with the frosting but I didn’t, so I ended up with crumbs in the frosting. A personal pet peeve of mine.

Now, to be fair, I seem to be the only one with an issue with this cake. The people at both events really liked it and didn’t seem to care at all about the crumbs in the frosting or that it was supposed to be a bar recipe and it came out a proper cake instead. So perhaps I am too focused on the look of the food when other people are more concerned about the taste?

The Ingredients:

4 large eggs

1 2/3 C white sugar

1 C vegetable oil

1 (15oz) can pumpkin puree

2 C all-purpose flour

2 tsp baking powder

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

6 ounces cream cheese

6 Tbl butter, softened

3 C confectioners sugar

The Instructions:

Pre-heat oven to 350F

Grease and flour a 9×13 pan

In a large mixing bowl beat together the eggs, sugar, oil, and pumpkin.

In a different bowl sift together the flour, baking powder, salt, baking soda, and cinnamon. Mix well.

Add the dry ingredients to the wet, mix thoroughly.

Pour in to the prepared pan.

Bake at 350F for 25-30 minutes, allow to cool completely.

For the Frosting:

Beat cream cheese, softened butter, and confectioners sugar together. Evenly spread over the bars after they are cooled.

Ok, so that is the original recipe, here is how I changed it!

I added 1/2 tsp nutmeg and a 1/2 tsp cloves to the dry ingredients at the same time I added the cinnamon. Next time I would bump up the quantity of all three seasonings as I found the flavour to be quite subtle, but that could just be me because everyone else seemed to love it as-is.

The frosting makes a huge amount, way more than you need. I would say you could easily make half the quantity and still have plenty to frost the cake, because this really is a cake.

Oh, and I never “grease and flour” a pan, I just spray with baking spray, or sometimes I soften some butter and spread that on the pan, but I don’t do the flour bit. The cake came out of the pan no problem, so I say grease the pan in whatever way your normal style is, it should be fine.

And here, the one, lone, sad, picture of a piece of the cake…go ahead, laugh, I deserve it…*big epic sigh*

 

pumpkin cake 2

crumbs in the frosting, I don’t even want to look at it πŸ€¦β€β™€οΈ

Oatmeal Squares

2 Sep

Do you have a recipe that you have always wanted to try but are sure it is too complicated and too much effort to be worth it? My mom’s Oatmeal Square recipe is that recipe to me. I have asked her for it I don’t know how many times, and each time she has emailed it to me, and then I don’t print it out, I lose it in the dark void that is my Inbox, and I never attempt to make the squares. Which is ridiculous because I love them, but there ya have it.

Every Sunday evening I talk with my parents on the phone, it is a habit we got in to when I moved a province over and it has stuck.Β My parents are currently in Europe, lucky so-and-so’s (I can’t call them lucky bastards, they are my parents! lol), so no Sunday evening phone call tonight, or for a couple more weeks to come. I was thinking about them this evening, hoping they are having a kick ass time, and for some reason my neurons fired and boom! Oatmeal Squares are forefront of my mind.

oatmeal squares 4

Figuring it was a sign I braved the dark void of my Inbox with a well worded search and found the recipe. I then wanted to hit my head against the wall because oh man is it an easy one.

I can’t believe I haven’t made them all this time because I thought they were hard when they have only 4 ingredients and a child could make them. smh.

The ingredients are:

1/2 Cup butter or margarine

1 Cup brown sugar

2 Cups oats

1 tsp vanilla extract

Ready for the directions? Brace yourself!

(1) melt the butter in a sauce pan

(2) once butter is melted take it off the heat, mix in the brown sugar, oats, and vanilla extract

(3) put mixture in to an 8×8 baking pan

(4) put in oven for 10-15 minutes at 375 degrees

(5) cool for 5 minutes before cutting

That’s it.

That is all there is to it. I can’t believe I put off for years making these! Note to self, and all of you, before deciding a recipe is too hard maybe take a couple minutes to ya know, read it. *rolls eyes*

Mom’s notes did mention that sometimes the mix stays cohesive, sometimes not. That is something I remember, that they are crumbly and messy, but also delicious and worth cleaning up every crumb you make.

I put them in a circle cake pan because my square pan is 9×9 and I worried the extra space would make the mixture too thin. I timed them for 12 minutes since I didn’t know how long this oven would need on the above mentioned 10-15 minute range and I have no idea how to tell if an oatmeal square is cooked. I still don’t know so if anyone wants to share their tricks feel free to leave a comment!

oatmeal squares 1

Started cutting before I took a picture, I’m such a bad food blogger lol

I left the squares a little longer than five minutes before cutting but even with that extra time they ended up looking like this when I tried plating them…

oatmeal squares 2

oops?

After that disaster (visual disaster only, the taste was perfect) I let the rest sit in the pan longer before plating in the hopes a longer cooling time would help the squares become more solid and less granola-esque.

My plan worked! I left them in the pan for a couple hours, and the remainder of the squares came out much better. I didn’t want to risk trying to cut them smaller and making another mess so I cut the remainder in to two large triangles. When I cut them in to the large triangles they were fine, when I tried cutting them smaller they tended to crumble so they are staying large…for now! πŸ˜‰

oatmeal squares 4

Final product!

I know the recipe is simple, only 4 ingredients and barely any time in the oven, but I think that is what makes them great. You probably have the ingredients lying around the kitchen, it is quick and easy, and most importantly they tasted like home…er, I mean delicious. They tasted delicious. πŸ™‚

Soft Oatmeal Cookies

23 Aug

A classic is a classic for a reason, and sometimes, when you feel like baking you don’t want to fiddle with some annoying recipe but you want a forgiving one, that yields an almost guaranteed tasty treat. A classic.

I really wanted to bake oatmeal cookies, just plain, nothing fancy, old school, soft oatmeal cookies. Thing is, I don’t have a recipe for that. I have oatmeal peanut butter chocolate chip cookies. I have cranberry oatmeal, chocolate chip oatmeal, walnut oatmeal, and more. Many of those also come with the option of drizzling melted chocolate on top, or melted peanut butter, or melted whatever you think sounds good.

But none of those were what I wanted to bake. So I did what anybody in need of a new recipe would do, I googled. A lot of the oatmeal cookie recipes I found included other things, mostly chocolate or nuts, but eventually I found a soft oatmeal cookie recipe that wasn’t plain sounding, but also not a fidgety annoying recipe I would regret trying.

They turned out great!

IMG_2149

The Recipe:

  • 1 Cup butter, room temp
  • 1 Cup white sugar
  • 1 Cup packed brown sugar
  • 2 eggs
  • 1 Teaspoon vanilla extract
  • 2 Cups All Purpose Flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 1/2 Teaspoons ground cinnamon
  • 3 Cups quick cooking oats

In a large bowl, cream together butter and both sugars. Beat in eggs. Beat in vanilla.

In a separate bowl combine flour, baking soda, salt, and cinnamon. Add this mixture in to the creamed mixture.

Mix in oats.

Cover and chill dough for at least one hour.

Preheat the oven to 375F (190C). Grease cookie sheets. Roll the dough into walnut sized balls, place two inches apart on the cookie sheet. Dip a large fork in to white sugar and use to flatten each cookie.

Bake for 8 to 10 minutes. Allow cookies to cool on the sheet for 5 minutes before lifting them off and placing on a cooling rack.

This is the recipe I found, and I would provide you a link to it but I found this recipe when searching on another computer and I can’t seem to find it again. If I find the original I’ll add a link to it in an edit on the bottom of this post.

Some things I noted when I was trying this recipe out: My oven took 8 minutes for all but the last sheet of cookies I put in the oven (that last sheet took 10 minutes). You don’t need to grease the cookie sheet after each batch. On one cookie sheet I used a silicone mat so I didn’t need to grease that, on the other sheet I greased once and after that each batch lifted off just fine. Don’t flatten the cookies too much, you still want them a bit thick. The flatter the cookie the less chewy / soft it will be.

Oh, and it makes a lot of cookies! I don’t have an exact count because as soon as they were cooled I packaged the majority of the cookies up and gifted them to my landlords as a thank you present (they took care of my cat while I was away a couple weekends ago). The original recipe says it makes 24 cookies, I used a cookie scoop, like an ice cream scoop only smaller and meant for scooping cookie dough, and I got a heck of a lot more than 24 cookies. Next time I’ll count them.

So there we have it, a good ol’ fashioned soft oatmeal cookie recipe. A definite keeper!

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