Archive | Food RSS feed for this section

Hello Quiche

13 Mar

Say hello to my newest kitchen creation, quiche!


Granted, not the best pictures out there of quiche, but they could be worse, theoretically lol

I did some googling and found multiple recipes for single serving quiche, hey now, don’t judge, some of us are single and cooking for one.

They all seemed to be pretty much the same. Sure some had you making your own crust from scratch, while others had you not using any crust, and the fillings got swapped out, but the general base of it seemed pretty standard and lucky for me, easy to copy.

I didn’t feel like making my own crust and was going to make the crust-less version only but this is me, and why do one thing when you can do two?

The mix, batter, filling, I don’t know what to call it, the quiche part? That is made up of:

2 eggs and 2 Tablespoons of milk whisked together, oh and add whatever seasonings you want before whisking…I put in dill and pepper.

Add 2 to 4 Tablespoons of stuff, by stuff I mean any combo of veggie, meat, and cheese you so desire. I did a mixture of diced super tiny orange pepper, diced super tiny mushroom, light marble cheese, and minced garlic.

Once it is all mixed together either evenly distribute it between tart shells or pour in to a greased (I sprayed with Pam) oven safe dish (I used my mini Corningware), and pop it in the oven at 375C for 20 to 30 minutes. My oven took 20 minutes and it was not quite at 375C, more like the halfway point between 350C and 375C. I was worried about the temperature because according to the tart shell box they should be baked at a lower temp for a shorter amount of time and I had visions of burning them and once again setting off my smoke detector. *rolls eyes*

Oh, so just to clarify, one combo of the above mixture was used in my mini Corningware, and a separate batch filled the 5 tarts.

When the timer beeped and I took them all out of the oven I realized I had no idea how to tell if a quiche is done so I poked it with a cake tester and it came out clean. Then I realized how stupid that is so I googled lol Google, and a friend I happened to be texting with at the time, both said if it doesn’t jiggle then it is done so I gave them all a good shake, decided I didn’t see any jiggling and declared them perfect.

The quiche mixture in the tart shells was super poofy when I first took them out of the oven but they flattened quickly, the mixture in the dish might have poofed as well but the flattening maybe wasn’t as obvious because it is in a dish and it was never higher than the edges, that and I was so distracted by the tart shell versions I kinda ignored the one in the dish lol

In case you were wondering, it turns out I make pretty decent quiche. πŸ˜‰ I ate one of the tart versions and the egg mixture was light, and fluffy, and quite good. I forgot to put the diced turkey in there, which I only clued in to once I was tasting one of them, oops! Guess that means I’ll hafta make them again and try a new combo of ingredients, such a hard life! πŸ˜‰

I was trying to find a link to my mini Corningware in case anyone was wanting one for themselves, I find them incredibly useful when cooking…course that could be a single girl thing lol…but I can’t find them on Amazon so instead here is a link to a simple Corningware 7 ounce ramekin which I think would also be pretty good for making a quiche in. If you click on the picture it should take you to the Amazon page where you can read the deets about them.


A Little Bran

3 Mar

Bran muffins, I love em! I never make them, but I love em. When they are warm, fresh from the oven, ripped in half with a bit of butter melting on the soft middle. Mmm!

Since I love them, and most of the ones you find for sale have raisins in them, and I hate raisins more than any other food on the planet, I figured why not bake some?

I asked my mom for her recipe, and she sent me three. I had, unfortunately, already found one online before she sent her three so I stuck with the one I found, figured I’d give it a try, and next time I bake a batch I’ll try one of hers.

Really, I should have just tried one of her recipes, mom’s always know best, am-I-right?

It isn’t that there was anything wrong with the bran muffins, they just weren’t amazing, they didn’t live up to my expectation. They were a bit dry, kinda bland, I guess they perfectly fit the stereotype of a bran muffin…you know, created by those poor souls who have never gotten to eat a good bran muffin.

This recipe had such potential, sigh. I’m thinking that I should have replaced the raisins with some other fruit. The recipe clearly said I didn’t have to add the raisins and it would be fine…I think it lied to me…rude! πŸ˜‰

I won’t actually type out the recipe, since it didn’t turn out all that great, but I will bore you with some pictures of the finished product…

Ignore the different colours of the muffins, that is my poor kitchen lighting lol

Something fun that came from this little bran muffin experiment was that I got to use this lovely new tool…


My new fave gadget!

I got this for Christmas and I love it! I’ve wanted one for a while but couldn’t justify buying one. I could of course justify putting it on my Christmas wish list! lol

So far I’ve used it for scooping cookie dough and the bran muffins and it is perfect. Everything being the same size without as much eye balling as in the past, I’m getting much more uniform batches of baked goods. Which is probably making you non-bakers roll your eyes but to me it matters. πŸ˜›

I believe the above one is from Michael’s, but don’t quote me on that. I found the same one, Wilton brand, on and have put a picture just below. If you click on the picture it will direct you to the item on Amazon so you can check it out and purchase if you so desire.

So yeah, Bran Muffins: 1, Me: 0. But never fear! I will try again, and I will conquer the bran muffin challenge!

Accidental Brownie

21 Feb

Sooooo, I sorta made a brownie-in-a-mug this evening when I thought I was going to be making hot chocolate.


Although, are brownies ever reeeally an accident? πŸ˜‰

My mom received a cute little jar with dry ingredients layered in it and instructions as to how to turn the contents in to a brownie-in-a-mug. She oh so sweetly gave it to me…mostly she gave it to me because she has stronger will power while I tend to go off the rails a tad more often, so really, I think it was to get temptation out of her pantry and put it in mine lol

For some reason when I read the tag I thought it said it was to make hot chocolate, which confused me because the instructions say to add melted butter, and why would I put melted butter in to hot chocolate? So instead of, oh I dunno, re-reading what it was, I just assumed it was some sort of fancy hot chocolate deal and tucked it aside for when I wanted fancy hot chocolate.

Today was the perfect day for hot chocolate! It was snowy, and chilly but not cold, a great day for being cozy inside with a cup of hot chocolate and a book. πŸ™‚

Again, without re-reading the name of what I was making I poured the dry ingredients in to a mug, added the milk and melted butter, popped the whole thing in the microwave and eagerly awaited my hot chocolate.

Now, the instructions say to let it cool because it will be very hot but you can’t let hot chocolate cool too much or it becomes not as yummy, plus I have noooo patience lol. So it was out of the microwave maybe 30 seconds and I took a spoon to it – I’m that weirdo that likes to drink my hot chocolate by the spoonful instead of sipping from the side of the cup.

I dipped my spoon in and came up with some mighty thick hot chocolate *rolls eyes at self* Not to be deterred, and hello, it is chocolate so no matter what it is going to be good, I tried it and oh man was it good!

Definitely not hot chocolate though! πŸ˜›

It turned in to a fudgey, gooey, chocolate brownie….that just so happened to be in a mug.

There were milk and dark chocolate chips in it, which did not melt, but they were soft so when you got one on the spoon that bite had a little extra Mmm! to it. The bottom part of the brownie was a bit more dry than the top part, but still delish.

I did go take a second look at the instructions that came with the jar and only then noticed that is clearly says “Double Chocolate Mug Brownie”…hey, I never claimed to be super observant…

cake in mug 2

How I thought “hot chocolate” after seeing this I do not know.

cake in mug 3

The little jar it came in. The doily was on top of the lid to make it cuter.

cake in mug 5

Trust me, it tastes better than it looks!

cake in mug 1

The back of the tag – who doesn’t go “awww” when seeing those two hug?

So yeah, not quite the treat I was expecting, but lovely all the same. Now if only I could figure out exactly what was in the dry ingredients and the quantities so I could make it again! I can figure out the basics, but I’ve had cake-in-a-mug before and it was never as good as this one so something is different here…just not sure what.

Looks like I’ll be forced to taste test experiments until I figure it out – oh what a hard life! πŸ˜‰

Chicken Pot Pie

10 Feb

Time for another recipe! Well…it was sort-of a recipe, more like recommendations of ingredients with vague comments about how to put them together lol

I wanted to try making Chicken Pot Pie, the kind with the biscuits on top, but had no idea how. So I did what I always do, I YouTubed and Googled and came up with lots of recipes but also lots of questions.

All the recipes mentioned needing whatever quantity of cooked chicken, but none of them said how to cook the chicken. Am I supposed to bake it? Grill it? Boil it? Why don’t these recipes start with “Step 1: cook the chicken in such-n-such a manner”? Won’t the chicken cook when it is in the oven mixed with all the other ingredients?

That was my main line of confusion, so then I did what I always do when confused by recipes, I emailed my mom. I basically sent her the questions I typed in the above paragraph with a desperate plea for help.

She took pity on me, probably while shaking her head wondering how I function as an adult when left to my own devices, and replied with the tidbit of information thatΒ chicken pot pie is designed to use up left over chicken, which is why the recipes don’t say how to cook the chicken.


Then she sent a recipe for chicken pot pie she has from a relative…

1 can mushroom or celery soup (Aunt Jude used one of each as she was making a 9 x 13 pan)
Cooked chicken, cubed
chopped onion, celery, mushrooms
frozen mixed vegetables, or left over veggies
Mix soup and small amount of milk in a large bowl. Stir in cooked chicken and chopped onion, celery and mushrooms, add frozen veggies (or a mix of frozen/left over veg) till you like the quantity. Pour into casserole dish, top with pastry lid. Bake at 375 for 25 mins, or until pastry looks cooked.
This is not a recipe!
This has vague measurements, and even vaguer details.Β  A small amount of milk? What is a “small amount”? When I asked her she said “until it looks right”. *rolls eyes*
And uh, hello, “seasonings”…what seasonings? Which ones? How much of each?
Some of us need a detailed road map when cooking and the above recipe was not that!
Not wanting to admit defeat I attempted to make the recipe, only smaller as I didn’t want endless left overs. I used one can of the mushroom soup, 1/4 of a can of milk, half a bag of mixed frozen veggies (Compliments brand, they are meant for soup so lots of celery, carrots, things like that), a bunch of shredded chicken that I bought from Safeway, and for seasonings I used parsley, oregano, basil, and jalapeno red pepper flakes…what can I say, I wanted a bit of a kick to the flavour.
The kick didn’t really happen, it is a bit bland but not in a bad way, which sounds weird I know. It actually ended up tasting fairly good, it isn’t pretty but oh well. It also isn’t some strongly flavoured dish but I don’t think it is supposed to be and maybe it wouldn’t taste like chicken pot pie if it was…deep thoughts to ponder on some other day lol
I didn’t make the biscuits, or give it a pastry top. I was going to make an individual biscuit using the two ingredient dough that has exploded in popularity all over the internet but was too lazy and didn’t lol I didn’t want to make the biscuits or pastry lid like on traditional pot pies because I thought they would get soggy after being on there for a while and since it is only me eating this thing I was betting on the leftovers lasting for days, and days, and then being frozen to last a little bit longer…and none of that made me feel confident in the biscuit life span. Go figure, I’m a bit of a cynic πŸ˜‰
chicken pot pie
chicken pot pie 2
It turns out that the recipe that isn’t a recipe made a pretty good meal, that has fed me for daaaaays. Tomorrow will be my last serving of it and I’m gonna kinda miss it. I just might have to add this one in to my rotation of meals I make on a more regular basis…not that I actually have a list like that, but grown-ups seem to so maybe I should make a list…can putting “ordering pizza”on the top of a list like that count? Hmm…more deep thoughts to ponder… πŸ˜‰

A New Cookie

1 Feb

A found a recipe for a cookie I wanted to try and oh boy were they a hit! I made them for someone at work as a going away present (so she got all the really pretty ones lol) and the rest I gave away, most of them to other people at work and some to my landlords.

This slideshow requires JavaScript.

It’s actually a pretty easy recipe, which I will put right here…

Preheat Oven to 350 degrees


1 Cup Butter

2 Cups Sugar

3 Eggs

2 tsp. Almond Extract

4 Cups Flour

1 tbsp. Baking Powder

1/4 tsp Cream of Tartar

1/2 tsp Salt

Cream together the butter and sugar until blended.

Add in the eggs, mix well.

Add in the rest of the ingredients.

Don’t panic! The batter will be very thick!

Add in a few drops of red food colouring and stir through for a pretty pink colour. You don’t want to over mix at this point, you want the batter to have pink swirls in it, not be entirely pink.

Cover and chill the dough in the refrigerator for at least an hour.

Roll into balls and place them on a greased cookie sheet. Flatten the balls slightly before baking. Or do what I did and use your snazzy new cookie dough scoop (think ice cream scoop) so your hands don’t get messy and your cookies are all the same size.

Bake in a Preheated 350 degree oven for around 10 to 12 minutes. Careful, they burn easy! (not that I’m speaking from experience or anything πŸ˜‰ )

Once removed from the oven, glaze the cookies with the following glaze recipe, make sure to do this while they are still warm.

1 Cup Powdered Sugar

1/2 tsp. Almond Extract

1 to 3 Tbsp. milk

1 to 2 drops red food colouring – you want a pretty pink glaze

When making this glaze, if it is quite thick, add more milk or if too runny, add more powdered sugar, until you get it to a spreading consistency.

I don’t recommend topping with sprinkles, I tried that and they melted, making the cookie look like it had smeared drops of blood in the glaze (I used red sprinkles) lol When I tried topping a different cookie with sprinkles, once it and the glaze had cooled a bit, it was too late and the glaze wouldn’t hold the sprinkles. Finicky little things!

The recipe makes a huge amount of cookies, I burned one entire tray (oops!) and still ended up with more than I knew what to do with.

My dough ended up thicker and a bit dryer than the mixture I saw in the original recipe, and because of that my pink swirls ended up more like pink dots, which taste wise is fine, they were still good. But looks wise, could use improvement. I didn’t take in to account change in atmosphere, humidity, etc, when making the cookies. Next time I might make them a tad less dry so I can swirl the colour, see what result that gets me.

The cookie itself has a lovely soft middle with a slight crunch on the outside. The addition of the almond extract in both the cookie and glaze is what people love (I think), because it is different and not the flavour you are expecting when you bite in.

I think it would be a great cookie to make if you needed something to give away, say in a cookie exchange, or for presents, or even to take to a gathering, because it makes so many, isn’t overly sweet, and is pretty. πŸ™‚

Aaaaand because it is always important to give credit where credit is due here is a link to the YouTube video where I got the recipe from…


Instant Pot: Sweet & Sour Chicken

30 Jan

Cooking! Once again with the cooking. sigh. When will I be rich enough I can pay someone to do this for me? πŸ˜‰

I bought an Instant Pot in November, it took ages to get to me thanks to WalMart’s slow delivery, but that’s fine because though I wanted it, and had vague but great plans for it, I had no idea what I wanted to cook in it.

It finally got opened a week ago and there were so many warnings in the box, in the book that came with it, on the actual device, that I almost boxed it back up out of fear that I would kill myself if I tried to use it. If anyone could do it…

Instead I washed it, put it in the cupboard, and tried to figure out what to cook in it first. After much scouring of the internet for recipes I decided on Sweet and Sour Chicken. See, while the Instant Pot can be used in a whooooole bunch of ways, I mostly wanted it for it’s slow cooker settings. I owned a tiny slow cooker, because I am single and don’t need a massive slow cooker, but the tiny slow cookers are lame in that they aren’t programmable, so you have to be around to turn it off when you want it to stop cooking which means I could never set it and go to work, or practice, or wherever, because I wouldn’t be home in time to turn it off and the food would over cook.

This adorable 3 quart Instant Pot however, has all the bells and whistles, while being a small enough size for my needs. Yay!

Because I was still half convinced I was going to either (1) make it explode or (2) experience recipe failure, I picked an easy recipe to try.

I bought one of those Club House slow cooker packages and for the most part did what it said to do.

Club House Slow Cooker Seasoning

I kind of guessed how many peppers would make the measurement required, same with the onion, aaaand the celery lol I ended up using three peppers (one red, one yellow, one orange – cause I liked the colours), one red onion, three or four celery stalks (can’t quite remember), one can of corn kernels (drained), and one can of pineapple tidbits (not drained). Oh, and instead of chicken thighs I used chicken breasts, I believe I put four or five in there, but that is because they were tiny.

Except for the guessing on measurements for the vegetables I did everything else exactly as described on the back of the seasoning package. After much googling I learned that “low” on a slow cooker equals “normal” on an Instant Pot, so I set it for 8 hours on normal, oh so slowly backed away, quickly begged the universe to let this work, and went to bed.

Whoever decides to try a new recipe, in a new kitchen appliance, for the first time, when it is a meal you are taking to share with friends, is either very sure of their cooking abilities or an idiot. I’m pretty sure you can figure out which of those applies to me lol

When I checked it in the morning it was perfect! The chicken was tender, moist, perfectly cooked, the veggies were cooked but still a bit firm (which is how I like them), and the sauce was delish. I took the chicken out, cubed it, put it back in and mixed it all around, then left it on the “warming” setting until I was ready to put it in a container and take it to the get together I had made it for.

People loved it! It also made a huge amount, so I am grateful I took extra and sent people home with left overs, there is after all, only so much sweet and sour chicken a girl can eat in one week lol

I’m glad I started with such a simple meal, makes me think maybe the next dish I make in there will work out also!…maybe…

sweet and sour chicken 2

Warming up left overs…

sweet and sour chicken

Aaaand a close up, cause why not?

Meatloaf…Of A Sort…

17 Jan

Does it still get to be called meatloaf if it isn’t, say, quite a loaf shape? Or any shape…

Deep thoughts to be pondered over here tonight.

When I was home at Christmas I took a pic of my mom’s recipe for meatloaf. I don’t know why meatloaf gets such a bad rap, my mom’s is really good. She was kind enough to make it when I was home and when her back was turned I took a pic of the recipe and smugly thought I could recreate it for myself anytime I wanted.

I really should know better by now. *rolls eyes*

The only thing I swapped in the recipe was Panko instead of bread crumbs, though it turns out mom actually uses wheat germ (not sure what that is, so I know it isn’t in my cupboard!). Other than that I did everything the recipe card said.

My cooking ability being what it is the meatloaf turned in to a red in the middle, setting off my smoke detector twice, mess. Oops?

Before the hour of cooking was up I heard sizzling sounds, the liquid from the meatloaf was spitzing over the edge of the loaf pan and sizzling. I started to freak out, what if it caught on fire or something? So I put a cookie sheet underneath the loaf pan to catch any flying liquid and then nervously sat staring at the oven for the remaining 15 minutes wondering if the cat and I were far enough away to not be harmed if it blew up. When the timer went off I took the loaf pan out oh so carefully (so as not to spill all that liquid that magically appeared…seriously, what is that? I used extra lean ground beef!), poured out the liquid, hastily put everything down so I could wave my oven mitt under the smoke detector to shut it off…fyi, there was no smoke so I don’t know why it went off. Then I cut in to the middle of the loaf, took a peek and swore because oh man so much red still left in there.

Obviously my oven’s 350 degrees is not the same as my mother’s oven’s 350 degrees.

I put it back in for another 20 minutes, nervously hovering and peeking through the window in the oven door…cause ya know, that’ll make everything work out better lol. When the 20 minutes was up I pulled the loaf pan out, poured out more liquid, waved the oven mitt under the smoke detector again, swore a bit louder this time, cut in to a different part of the meatloaf, discovered pink (which is a downgrade from red, so better I guess…), and put the whole thing back in the oven. sigh.

When I next pulled it out I had gotten smarter and put the oven fan on high so yay for no more smoke detector going off! I cut the meat loaf in a new spot, by this point the poor thing was in pieces, and thought it looked cooked through. Finally!

Totally got ahead of myself though. When I put the spatula in and pulled up a piece the bottom half stayed in the pan. Ok, fine, so that first piece won’t be pretty, that’s all good. Um, yeah, all of the lower half of the loaf stayed in the pan because while the top half became meatloaf-esque the bottom half did not. It was more uh, ground beef with some stuff mixed in it that I wasn’t sure was totally cooked.

I was fed up by this point so the upper half of the loaf got pulled out and put on a plate, the lower half that did not choose to take form got put in to a frying pan where I cooked it a bit longer, juuuuuust in case…hey now, no judging, nobody over here is wanting food poisoning thanks.

So this is what I ended up with…

There was more of the meatloaf that was sort-of loaf shaped, it just didn’t make it in to the picture because I’d already admitted defeat and put it in a tupperware container. I have been told the ground meat on the left would be good in a chili, I was thinking of using it as my breakfast protein for the next couple days and tossing some in with some scrambled eggs, or making a wrap or something…

The meatloaf that is sort-of loaf shaped is slowly being eaten. I ate some as-is and it was good. I also made a cold meatloaf sandwich and it was good then also. So, the flavour is right, the meat is cooked, it just didn’t take shape the way it would have for my mother.

I’m thinking maybe I had too much in the pan. It was quite domed above the edge of the loaf pan, but I thought it would be ok because my mom warned me it would shrink down, so I thought maybe it was supposed to start high…I’m now realizing that logic may be flawed and perhaps I should have either (1) used less meat (in my defence I used the amount specified in the recipe) or (2) split the mixture into 2 loaf pans.

It would be nice if these simple, logical thoughts, came to me while I am cooking, instead of the day after. πŸ˜‰

%d bloggers like this: