Tuesday, February 10, 2015
Just a note . . .
Just going to say this now: sorry about neglecting this blog a little bit. I promise to pick it up again. This month I am taking a break from my 'around the globe' thing. Next month I will do Europe, but this month will just be a moge-poge of randomness. Anyways, enjoy this mystery how-to!
Wednesday, February 4, 2015
Strawberry-Banana Blast Smoothie
Serves: 2-4 people
Ingredients:
- 1 1/2 cups strawberries
- 1-1 1/2 bananas
- 3/4 cup vanilla or strawberry yogurt
- 1 cup milk (skim milk, if desired)
- 1 cup ice
- 1/2 cup sugar
Directions:
1. Get out a blender and combine the milk and yogurt.
2. Now, add in the strawberries, banana, and sugar. Blend well.
3. Add in the ice last. Blend until there are no more lumps. Then plop on a dash of whipped cream and serve!
Ingredients:
- 1 1/2 cups strawberries
- 1-1 1/2 bananas
- 3/4 cup vanilla or strawberry yogurt
- 1 cup milk (skim milk, if desired)
- 1 cup ice
- 1/2 cup sugar
Directions:
1. Get out a blender and combine the milk and yogurt.
2. Now, add in the strawberries, banana, and sugar. Blend well.
3. Add in the ice last. Blend until there are no more lumps. Then plop on a dash of whipped cream and serve!
Friday, January 23, 2015
Kung Pao Chicken
Serves: 6 people
Ingredients:
- 2 pounds (skinned, with bones removed, and diced up) chicken breast
- 4 tablespoons sherry
- 3/4 cup peanuts
- 1 tablespoon sesame oil
- 1/2 cup water
- 1/2 cup soy sauce
- 3 tsp sugar
- 4 tablespoons white wine vinegar
- 2 tablespoons cooking oil
- 6 scallions, chopped/diced
- 1/2 tsp red pepper flakes
- 1/2 onion, chopped
Directions:
1. In a medium-sized bowl, put together the sugar, vinegar, water, and half the sherry, corn starch, and soy sauce.
2. In a deep dish, mix together the remains of the sherry, corn starch, and soy sauce with the chicken breast.
3. Cook the peanuts in a pan with half the cooking oil for 5 minutes on medium power. Then remove them from the pan and put them aside. Then add the onion, red pepper flakes, and scallions in for another 3-5 minutes.
4. Cook the chicken and marinade in the pan with the veggies. Cook everything together for about 10 minutes. Then stir the peanuts back in, pour the vinegar mixture in over-top, and let everything simmer together for 1 minute.
5. Serve out the contents over rice. Ta-da!
Ingredients:
- 2 pounds (skinned, with bones removed, and diced up) chicken breast
- 4 tablespoons sherry
- 3/4 cup peanuts
- 1 tablespoon sesame oil
- 1/2 cup water
- 1/2 cup soy sauce
- 3 tsp sugar
- 4 tablespoons white wine vinegar
- 2 tablespoons cooking oil
- 6 scallions, chopped/diced
- 1/2 tsp red pepper flakes
- 1/2 onion, chopped
Directions:
1. In a medium-sized bowl, put together the sugar, vinegar, water, and half the sherry, corn starch, and soy sauce.
2. In a deep dish, mix together the remains of the sherry, corn starch, and soy sauce with the chicken breast.
3. Cook the peanuts in a pan with half the cooking oil for 5 minutes on medium power. Then remove them from the pan and put them aside. Then add the onion, red pepper flakes, and scallions in for another 3-5 minutes.
4. Cook the chicken and marinade in the pan with the veggies. Cook everything together for about 10 minutes. Then stir the peanuts back in, pour the vinegar mixture in over-top, and let everything simmer together for 1 minute.
5. Serve out the contents over rice. Ta-da!
Wednesday, January 21, 2015
How to make . . . Seasoned Rice!
This how-to is about seasoned rice, obviously. But rice is nice, no?
How to make . . . Seafood Chowder!
This is a wonderful how-to on chowder. Not exactly the most traditional, but, you know, there are many an island in Asia . . .
Green Tea Cake
Serves: 3 - 6 people
Ingredients:
- 1/3 cup coconut oil
- 3/4 cup vanilla almond milk
- 3 eggs
- 2 tsp baking powder
- 2 tablespoons green tea powder
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 1/4 tsp salt
Directions:
1. In a large bowl, stir together the dry ingredients (except for the sugar); the baking powder, green tea powder, salt, and flour.
2. With an electric mixer, combine the coconut oil and sugar until it is smooth and creamy. Then add in the milk and eggs.
3. Heat the oven to 325 degrees. While you wait for it to heat up completely, slowly add the dry ingredients to the ingredients in the mixer. When everything is flowing smoothly and the lumps are gone, take a large bread or loaf pan out, spray it with cooking spray, and pour the cake mix inside it.
4. Stick the cake in the oven for 50 minutes. When it comes out, let it cool down for another 10 minutes, and then leave it out to serve. Viola! An easy yet scrumptious dessert.
Ingredients:
- 1/3 cup coconut oil
- 3/4 cup vanilla almond milk
- 3 eggs
- 2 tsp baking powder
- 2 tablespoons green tea powder
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 1/4 tsp salt
Directions:
1. In a large bowl, stir together the dry ingredients (except for the sugar); the baking powder, green tea powder, salt, and flour.
2. With an electric mixer, combine the coconut oil and sugar until it is smooth and creamy. Then add in the milk and eggs.
3. Heat the oven to 325 degrees. While you wait for it to heat up completely, slowly add the dry ingredients to the ingredients in the mixer. When everything is flowing smoothly and the lumps are gone, take a large bread or loaf pan out, spray it with cooking spray, and pour the cake mix inside it.
4. Stick the cake in the oven for 50 minutes. When it comes out, let it cool down for another 10 minutes, and then leave it out to serve. Viola! An easy yet scrumptious dessert.
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