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[personal profile] charlene
It's been an unofficial New Year's Resolution of mine to stop wasting money eating out 3 times a day and start cooking my own meals. So I've been spending a lot of time in the kitchen and browsing books, website and asking people for recipes. I've decided to write a bit about them, mainly for my own future reference (it doesn't hurt that this gets me using my dreamwidth account either).

Molten Flourless Chocolate Cake
6 servings | 298 Calories**
Rating: 3.5/5

Rich but not too sweet. The key to this recipe is patience. Melting chocolate (and butter) is a very delicate process. The recipe claims that this can be made in 30 minutes but it took me about an hour to finish because the chocolate was slow to melt. The type of bowl used to hold the melted chocolate and butter mixture may make a difference, next time I will do it w/ a glass bowl. Changed a lot with the recipe, **I used mini-muffin pans which gave me 24 small cakes instead of 6 servings. Also instead of the powdered sugar (which I didn't have) I sprinkled shredded coconut over the cakes.

Aunt Blanche's Blueberry Muffins
1 dozen muffins | 252 Calories
Rating: 4.5/5

Besides the blueberries (which are in season and cheap now), everything else is readily available in the pantry which puts this ahead of a lot of other recipes out there. Made this two times, the first time I was running low on sugar (only had about 6 3/4 oz) and I think the first batch tasted a lot better than the second batch with the right amount of sugar. Regardless, they taste awesome, freeze well and they are gone quickly. I went to my parents house and made some for breakfast and they were gone pretty quickly.

Sweet and Sour Chicken
Clean Eating
4-6 Servings | 161 Calories
Rating: 4/5

1/3 cuplow-sodium soy sauce
2 tbspraw honey
2 clovesgarlic, minced
1 tspginger, grated
1/4 tspcrushed red pepper flakes
1 1/4 lb (about 4)boneless skinless chicken breasts, chopped into 1" pieces
1 medium/1 cupred bell pepper, cut into 1" chunks
1 medium/1 cupgreen bell pepper, cut into 1" chunks
1 small/.75 cupyellow onion, chopped
3/4 cuppineapple chunks
1/4 cupfresh cilantro, chopped
  1. In a small bowl whisk together soy sauce, honey, garlic ginger and pepper flakes.
  2. Place chicken in large shallow dish, pour soy sauce mixture over chicken, tossing gently
  3. Cover and refrigerate for at least 30 minutes up 8 hours.
  4. Heat a large nonstick skillet over medium-high heat.
  5. Add chicken and marinade and saute for 5 minutes
  6. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender
  7. Add pineapple and cook for 2 minutes
  8. Sprinkle with cilantro and serve immediately (with rice if desired)

It's more Thai style than the stuff one typically finds in Chinese restaurants. Very filling and it tastes good. It's a bit bland but I think that may be because I use frozen bell peppers and onions instead of fresh. If you don't care about calories, I'd think about adding a teaspoon of sugar and cornstarch each to thicken the sauce some.

September 2010

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