Posts filed under ‘food’

Turning a new leaf

Apparently, it’s been three years since either Lina or myself have updated our blog. Good news is, I feel like I have plenty to start writing about again.

So why the rebirth? Long story short is that I’ve gone from cute and chubby to cute and fat. So much so that it’s now affecting my health. So almost two months ago, I decided it was time to make a life change. That meant eating better and exercising. I love sweets, rice, and meat. Part of this change meant I needed to eat vegetables and fruits and cut down on the things that I love.  I’ve had to find vegetables I do like and recipes to incorporate it with some protein. I’ve made quite a few dishes that I’ve enjoyed and have been placed in the “I will eat you again” pile and there’s others I’d rather not have again.

Recipes will be posted. Food will be showcased. Today’s real post is about my veggie purchase this week and how I ate broccoli and didn’t die!

Every once in a while, the hubby and I like to hit up the Eastside Farmer’s Market. There’s over 50 vendors, including food trucks and stands. This past weekend was absolutely beautiful, so I convinced him we needed to go.

Priorities. Breakfast. Let me start with, I loathe broccoli. I refuse to eat it. The smell makes me nauseous and in my opinion, anything that smells like that can’t possibly be edible. However, Shade & Canopy has a stand at the market and in trying to decide what to eat, I settled on this quiche:

img_20161008_085722

It looked amazing and it smelled delicious, but it had broccoli in it. Oh yeah. All those little green specs is broccoli. I ate it, because I was hungry, and I thought I should give it a go since I’m trying to eat more veggies, and, amazingly, I didn’t die eating it. It was actually really good, but it was likely masked by the tomatoes, yellow squash, creamy eggs, italian sausage and smoked gouda all up in it, too.

We walked around a bit and people watched and doggie watched. There are so many cute dogs at the market. This is what we ended up with. The most difficult choice I had to make was which farm was I buying eggs from. We picked up two dozen eggs, a lovely acorn squash, beautiful cherry tomatoes, yellow squash and some really fresh bibb and green leaf lettuce. I plan on making some roasted tomatoes and squash thing, so I’m sure I’ll post about that soon.

20161008_101141

It was nice to blog again. It really has been so long. On a side note, as of today, I’m down 23 pounds. ^_^

-chelle reina-sm

Advertisements

October 12, 2016 at 2:29 am Leave a comment

Ladurée Macarons

My dear hubby had to get there before 9am and was the first in line, about 15mins after it open the line grew to 20 people. These were quite good and a few were amazing (black currant is my fav) great balance of flavors not too sweet. However, I still give the edge to La Maison du Chocolate for imported macarons (though I may need to go back to Ladurée soon for some jams also). There are fewer flavors at La Maison but the ganache is unbeatable, there’s no line, and you can pick up some chocolates too. So if you are in the city and find the lines too long at Ladurée, head down to La Maison du Chocolat (there are two locations in Manhattan).

September 10, 2011 at 10:58 pm 2 comments

chocolate chip oatmeal cookies

My first post for the new year! I ventured away from my usual chocolate chip cookies, which I’ve been making non-stop throughout the holidays due to special requests for them. I’m not an oatmeal raisin fan, and my parents aren’t big normal chocolate chip cookie fans, so we compromised this time around and opted for oatmeal chocolate chip cookies. I based this recipe off the coconut oatmeal cookies from my More From Magnolia cookbook. I don’t like coconut, so I replaced them with semi sweet chocolate chips. It definitely left the cookies chewy yet crispy.

Ingredients:

  • 1 1/2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. (2 sticks) unsalted butter (softened)
  • 1 c. packed light brown sugar
  • 1/2 c. sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 c. rolled oats (these are the old fashioned oats, NOT the quick cooking ones)
  • 1 c. semi sweet chocolate chips

Instructions:

Preheat oven to 375.

In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a larger bowl, cream the butter with both sugars until you have a smooth texture (roughly about 2 minutes). Add the egg and the vanilla and beat well. Add your dry ingredients and mix thoroughly. Add in the rolled oats and then the chocolate chips. Mix well.

Drop by spoonfuls onto ungreased cookie sheets, leaving several inches between them for expansion. Bake for 10 minutes. The original recipe said 12-14 minutes, but they were too crispy, almost burnt, by 12 minutes.  I used a tablespoon scooper that looks like an ice cream scoop. Baked the cookies at 10 minutes, and was able to yield 40 cookies.

The good batches came out thin, soft & chewy but had a crispy texture at the same time. I loved them, and so did everyone else at the office. Apparently, the bad batches weren’t so bad either. They were all gone in 15 minutes. 🙂

Till next time!

chelle

January 12, 2011 at 3:44 am 3 comments

Heavenly waffles

I bought a new waffle iron to make beglian waffles and soon realized that I couldn’t just use my all purpose pancake/waffle mix (which came out too heavy and dense). But this was the perfect time to try out a yeast waffle recipe. A quick googling got me to http://www.kingarthurflour.com/recipes/belgian-yeast-waffles-recipe and it’s pretty easy. I had recently bought some organic cultured butter which was perfect for this. I whipped it together in the morning and made waffles for lunch and dinner. They are so light and crispy and fluffy in the center. I just picked it up by hand and ate them plain, they need nothing else.

The longer the batter sits the more it expands.

-L

December 15, 2010 at 5:55 pm 9 comments

Rose Honey Almond Madeleines

It’s been a while since I tried something new with madeleines. I bought organic rose powder and this was the first thing I tried out with it. I also added rose water for more rose impact. You could probably do it with rose water alone. The honey and almond are at the forefront while the rose leaves a floral aftertaste that harmonizes flavors and counters the sweetness. Short of a rose syrup (for post baking soak) the floral flavors will always be in the back seat.
Rose Honey Almond Madeleines
  • 1/3 cup coconut oil or butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp rose powder (optional)
  • 1 tbsp rose water
  • 1 tbsp honey
  • 1 tsp almond extract
  • 3/4 cup almond flour/meal
  • 3/4 cup flour
  • 1 tsp baking powder
  • pinch of salt

Cream together sugar and shortening, then incorporate one egg at a time till completely blended. Add in flavorings (rose powder, rose water, honey, almond extract) and almond flour, mix thoroughly. Then add flour and baking powder with the pinch of salt, mix till smooth. Preheat oven to 350º. Grease pans throughly. Try to under fill the molds, and you can get make 2 batches of the full sized madeleine pans or about 3 batches of minis. Bake for 18 min (for full sized pans, 13-15 for minis) till the top starts to turn golden brown. Cool for 5min before popping them out.

-Lina

November 15, 2010 at 7:05 pm 14 comments

super crispy panko tempura

I fried up zucchini, portobello mushrooms, onion, and shishito peppers (not pictured).

tempura + panko = best of both

I was making Japanese curry (a recipe I never gotten around to posting). It’s a thick curry sauce served over rice usually with fried foods, more specifically panko breaded fried foods (like potato croquettes and shrimp). I fried up some spare veggies I had in the fridge.

I was trying to think of a way to get a super crispy light but crunchy coating. Then it hit me, instead of coating the veggies in egg then breading it, I was going to dip them in a thin tempura batter then coat them in panko. What I got was a study coating that did not turn soggy. (It’s important that the tempura batter is thin like heavy cream consistency, and NOT pancake batter.) I also didn’t lose most of the breading when it hit the hot oil (as I often get with an egg dip). The onion rings turned out especially well, the crispy exterior didn’t fall off with the first bite nor were the onions limp/overcooked.

I used a store bought tempura mix, it’s a huge time saver and I’ve never made it as good from scratch. Do check the ingredients, go for ones with the least amount of addictives and look for panko made without hydrogenated fats.

-Lina

October 9, 2010 at 12:01 am 1 comment

Panya Bakery

Panya bakery

8 Stuyvesant Street
New York, NY 10003
(212) 777-1930

I just wanted to post these photos. I’m pretty sure I’ve tried everything in those cases.

-L

August 26, 2010 at 6:38 am Leave a comment

Older Posts


September 2017
M T W T F S S
« Oct    
 123
45678910
11121314151617
18192021222324
252627282930  

Categories

Feeds