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30 September 2009 @ 07:50 am

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Current Mood: mischievousmischievous
05 September 2009 @ 05:43 pm
One of my very favorite family recipes!


* 1 cup all-purpose flour
* 1/4 cup milk
* 2 eggs
* 1/2 teaspoon ground nutmeg
* 1 pinch freshly ground white pepper
* 1/2 teaspoon salt
* 1 gallon hot water
* 2 tablespoons butter
* 2 tablespoons chopped fresh parsley


1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Current Mood: creativecreative
Current Music: Sweet Dreams- Marilyn Manson
17 May 2009 @ 04:50 pm
I've figured If I was going to keep this account I should put it good use. (Not that anyone with read this shit or be remotely interested) What better than a food blog?! So in the last 3 or 4 months I've started to venture away from baking and focus on just regular ol' cooking. lol. I figured I better be sure which one I could do longer before really pursuing it. 

Lately I've been fooling around with some Asian food; Chinese, Filipino, a little Japanese. I think I'll start with my new favorite Called Pancit! It's a Filipino dish made with mostly cabbage, rice noodles, and chicken. I made it this past week and realized it made my house smell like my Great Grandmother's house when I was little.

8 oz dried vermicelli (rice noodles) (1/2 package)

2 tablespoons vegetable oil (I like canola)
3 cloves garlic, minced
1 small onion, chopped finely (about 1-1/2 cups)
1 pound chicken breast or thigh, cut into bite-sized pieces
1/4 cup toyomansi (if you don’t have toyomansi, use 1/2 cup soy sauce and squeeze in 1 to 2 tablespoons of lemon or lime juice to taste)
1/4 cup soy sauce
1/2 head small cabbage, shredded (about 4 cups)
2 large carrots, peeled and shredded (about 1-1/2-2 cups)
2 stalks celery, trimmed and chopped
2 stalks green onions, cut into ‘O’s (optional for garnish)

Soak rice noodles in warm water for 10-15 minutes until soft, then cut into 4-inch lengths. Drain and set aside.

In a wok or large skillet, stir fry garlic and onions in oil until fragrant and onions are translucent, about 2 minutes, over medium-high heat. Add chicken and fry until no longer pink. Add toyomansi and soy sauce. Toss to coat chicken. Add vegetables and stir fry until cabbage wilts. 

Add noodles and keep stir frying until well coated and heated through. I know it looks very unprofessional but I recommend using the two-handed method to evenly toss the noodles like below.

Current Mood: calmcalm
Current Music: From The Stars -White Lies