Saturday, November 30, 2013

Polenta with Sour Cream and Feta Cheese

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Very easy to make, took less than five minutes. Unfortunately, it hardens extremely quickly and if you want to eat it in a mushy condition, you have to consume it within five minutes. Very good with sour cream and feta cheese, gives it the taste it lacks by itself. 

Recipe (for six servings):

  1. Acquire cornmeal.

  2. Put 1 quart of water in pot and boil.

  3. Add 1/2 teaspoon salt for taste (or 1 teaspoon if you want it to be saltier, depends on what you plan on adding afterwards)

  4. Add 1 cup cornmeal SLOWLY to the pot and mix it as you add it in so as not to clump. Continue stirring it until it is at the consistency you desire. (I prefer it to be mushy rather than hard).

  5. Add things on top to make it taste good.

Sunday, November 10, 2013

Nutella Stuffed French Toast

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...Nutella-stuffed French Toast (two pieces of bread) and three pieces of French toast (the two other pieces in the picture are one slice cut in two, and the other two slices of bread I had made I ate before I took this picture).
I didn't want to use too much bread so I ended up just pouring the egg mixture on top of the bread, which made it extremely eggy. Very oily as well but I think that's because i may have put too much butter in the pan.

Recipe: http://closetcooking.ziplist.com/souschef?url=http%3A%2F%2Fwww.closetcooking.com%2F2007%2F06%2Fnutella-stuffed-french-toast.html

Ingredients: however many slices of bread it takes to take care of the mixture, nutella, one egg, 1/4 cup milk, 1 teaspoon vanilla extract, a pinch of salt, 1 teaspoon butter, 1 tablespoon powdered sugar
1. Make a nutella sandwich.
2. Mix the egg, milk, vanilla, and salt.
3. Dip both sides of the sandwich in the mixture.
5. Cook the sandwich on both sides until it is golden brown…about two minutes.
5. Top with powdered sugar.

Crepes

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...5 crepes. I'm very proud of myself for making these because I had attempted this a few years ago and it was a disaster. I think I got the recipe wrong. The only hard part about making crepes is making them circular...and flipping them correctly.

Recipe: http://closetcooking.ziplist.com/souschef?url=http%3A%2F%2Fwww.closetcooking.com%2F2007%2F09%2Fcrepes.html

Ingredients: 1/2 cup flour, 1 egg, 3/4 cup milk, 1/8 teaspoon salt, 1 tablespoon butter (melted)
(makes 4 crepes)*
1. Mix all the things in one bowl.
2. Pour 1/4 cup of the mixture into a lightly oiled pan, heated at medium.
3. Tilt the pan so the mixture coats the entire surface evenly.
4. Cook until crepe is golden brown-ish…about two minutes.
5. Flip and cook the other side.
* I made five.

Strawberry Muffins

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I had three eggs left so I disposed of them in the following fashion: 9 strawberry muffins (there are only eight in this picture because I ate one)...

They turned out to be good, and pretty. (My food never really looks all that pretty but that's okay).

Recipe: http://allrecipes.com/Recipe/Strawberry-Muffins/Detail.aspx?evt19=1

Ingredients: 1/4 cup canola oil*, 1/2 cup milk, 1 egg, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 cup sugar, 1 3/4 cups flour, 1 cup chopped strawberries
(makes 8 muffins)*
1. Preheat oven to 375 degrees F.
2. Combine oil, milk, and egg in one bowl. Beat lightly. In another bowl, mix flour, salt, baking powder, and sugar. Stir in chopped strawberries and coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F for 25 minutes. Cool for 10 minutes and remove from pans.
* Instead of canola oil, I used vegetable oil. Is there a difference? If so, I don’t think it’s very discernible.
* I made nine instead of eight muffins.