If you're a budding cook or baker, I highly recommend checking out America's Test Kitchen, a website dedicated to using science in the kitchen - be it finding out how baking soda works, or test-running several mixers to see which works best, or the best combination of ingredients to create the perfect recipe. This Thai-inspired … Continue reading Thai-Style Grilled Chicken
Month: August 2011
Lime Pull-Apart Bread with Lime-Yogurt Icing
One of my favorite things to do when I have an entire day to myself is taking on a laborious recipe. Like bread-making. Especially this pull-apart bread. It's got three different components - the yeast dough, the lime-sugar filling and the frosting and definitely requires quite a bit of hands-on work. However, the end-result was … Continue reading Lime Pull-Apart Bread with Lime-Yogurt Icing
Greek Yogurt Key Lime Pie
I'm so pleased that I found a key lime pie recipe that doesn't involve excessive amounts of condensed milk. In fact, this one is primarily made out of Greek yogurt, a protein-packed powerhouse. I had a tub of Greek yogurt sitting in the fridge, and as I perused the weekly circulars, I saw that limes … Continue reading Greek Yogurt Key Lime Pie
Soy Ginger Chicken
Soy sauce is one of my most favorite ingredients to use in cooking. It's extremely versatile, and also integral if you want to do any kind of Asian cooking. It's got an earthy umami taste accompanying the saltiness it imparts to dishes. I got some chicken for real cheap (99 cents a pound!) and decided … Continue reading Soy Ginger Chicken
Strawberry Toast + Oatnut Bread
It's summertime, and berries are at their peak. Sweet, succulent and juicy, strawberries are a fantastic way to cool you down and satisfy your sweet tooth. I was grocery shopping, and I was lured by the strong scent of the strawberries. Nothing beats the smell of ripe strawberries; which incidentally, taste nothing like strawberry-flavored candy. … Continue reading Strawberry Toast + Oatnut Bread
Japanese Broiled Salmon with Scallions
Salmon is one of the more forgiving fishes to cook with: it's relatively firm, so you don't have to worry about the fillet falling apart as you pan-fry it, and since it is quite fatty, drying out is also less of a problem. Fish is generally best eaten in its purest and freshest state, and … Continue reading Japanese Broiled Salmon with Scallions
Cinnamon Rolls
Cinnamon rolls isn't really by any measure a healthy breakfast, but somehow this carbohydrate bomb managed to enter the canon of breakfast foods. I suspect it's because it's so fun to eat. Who doesn't like eating the cinnamon roll by unwrapping it toilet paper-esque? Okay, my metaphors and similes haven't been very appetizing but my … Continue reading Cinnamon Rolls
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