Will be back soon!

Been caught up in all of the Christmas festivities…and most importantly, my boyfriend borrowed my camera for like, a whole week. So sorry! Hope you guys enjoyed your holidays — and got everything you wished for.

Quick breads.

Pear and apple quick breadI read quite a bit of food blogs and a favourite that seems to pop up (atleast on the blogs that I read) would be quick breads. And honestly, I never really knew what that was. “What exactly is a quick bread?”, I thought. I saw savoury, sweet, ones filled with fruit, ones that you could pull apart, but it never occurred to me to actually look the term up. Til today:

“Quick bread is a type of bread which is leavened with leavening agents other than yeast. Quick breads include many cakes, brownies and cookies, as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.”

Motherfuck. Seriously? THAT’S IT?!?! I’ve made so many quick breads it’s not even funny! Geez. And this whole time I thought it was something way cooler than that… Way to burst my bubble, Wikipedia.

And to celebrate this new found (not really) knowledge, I have made you a pear, apple, flax, oat and almond quick bread.

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The easiest chicken you`ll ever make.

Mushroom and onion baked chickenSeriously. No lie. That’s because I made this recipe when I first started cooking at the age of 13. And if you fuck this up, there may be no hope for you. Just kidding. Try making mushroom and onion baked chicken thighs with gravy tonight.

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REAL risotto.

Basil pesto, pea and lemon risottoThis entry is titled “Real Risotto” because I have never actually cooked a real, legitimate risotto before. I’ve made fake risotto before (fake as in using orzo, not using wine, not using the right rice, etc.). But this time…I had all the ingredients except for the arborio rice. So I made a grocery trip out to T&T and bought a bag. This time, I was going to go all out and make the real thing…but take it one step further: basil pesto, pea and lemon risotto.

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Admitting defeat to the deep-fry.

Kabocha korokkeIf you know me, you will know that I have a deep affection for deep fried foods. I just recently came back from Seattle and it’s just so funny — anytime I go to the States, it’s like a switch comes on and I have to automatically eat everything that is deep fried, fattening, rich, and “all American”. Don’t ask. I call it the “American syndrome” (this actually only really happens whenever I step out of Canada…you should’ve seen how I was in Taiwan and Japan!). But here in Canada, I hardly ever eat anything that is deep fried. Heck, I have never deep fried anything myself!!! But today I decided to give it a go and ended up with kabocha korokke.

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Baked, not fried.

Leftover chicken wontons and egg rollsI try to be as healthy as possible. Key word: try. So when I forgot to take the oil that I used to fry my kabocha korokke in at my boyfriend’s other house, I had no choice but to bake my wontons and egg rolls. The result? Beautifully crisp and you-wouldn’t-believe-it’s-not-fried leftover chicken wontons and egg rolls.

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