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Jasmine Wolf

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magic sandwich, you heard me [Mar. 24th, 2014|12:00 pm]
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So Alice tweeted about her fiance eating ham on a cinnamon and raisin bagel (and how she found it to Not Be Okay) but I thought "man, that sounds kinda good." I like ham and sweet things, and I like raisins and savory things, so why not bring that all together?

And then, the rest of the morning, I kept thinking why stop there. So I've pretty much come up with the ultimate ham and cinnamon raisin sandwich. Magic got involved. You know you want it...

under the cut, as per usualCollapse )
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tomato bisque [Oct. 8th, 2013|01:50 pm]
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Last Saturday was sister-in-law Tiffy's wedding. After the reception, Jim's mom sent us home with a bunch of the leftovers. Including two and a half pounds of fresh sliced tomatoes. I was like "what do I do with all this?!" and Ash was like "mmmm tomato bisque." So I consulted the google, didn't find a recipe I liked, so I combined a bunch of them into something I did like. Made the soup. And now people in my life are mad that we ate it all and they didn't get to try it. (Sooooooo good.) So I've typed it up to send to a few people, and thus will also post here.

Tomato Bisque

You'll need:

- 2 lbs fresh tomatoes, chopped/sliced/whatever
- 1 large onion, chopped/sliced/whatever
- 3 or so stalks of celery, chopped/sliced/whatever (no leaves)
- 1/2 bulb of fresh garlic (4-6 cloves), smashed

- 2 cubes beef bullion, crumbled
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon dried basil (or use fresh basil, you'll need like three of the little springs)
- 1/2 teaspoon black pepper
- 1 & 1/2 teaspoon salt
- 2 teaspoons ground cloves (totally optional, or you can use less) (you can also substitute allspice)

- 1/2 cup butter
- 1/3 cup flour
- 1 quart (4 cups) of milk (or half milk, half cream)

To make:

- blend batches of the tomatoes, onion, garlic, celery, (and basil if you're using fresh), and then press through a strainer to get the juice and a little of the pulp (but not the seeds!)

- put in large saucepan over medium-high heat

- add the bullion, stirring until it's dissolved
- add the sugars, stirring until they're dissolved
- add the spices, stirring until what will dissolve does (obviously dried basil doesn't...)

- bring to a boil, and then reduce to a simmer and let simmer for at least 30 minutes. The color should darken.

- in another saucepan melt the butter, then whisk in the flour to form a roux
- slowly whisk in the milk, let it thicken slightly, and pour it into the simmering tomato mixture

- let that simmer until it thickens and coats the back of a spoon


- as a warning while none of this is 'hard" all of the blending and straining is hella time consuming. we all took turns and it still was super boring and tedious. worth it, but I'd always recommend having someone else to help take turns and just chat with while doing it...

- we had ours with grilled cheese sandwiches as you do
- seriously, there are people in my life mad that they didn't get to have any

- I'm pretty sure that if you wanted to make it vegetarian, you could just use vegetable bullion but I haven't tried this personally yet
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bacon, cheddar, and green onion savory muffins for sharing [May. 9th, 2013|12:28 pm]
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I made these for a doll meet on April 27th, because that was a long busy day and I wasn't sure what all the plans were. I wanted something that was easily sharable (since it was a meet) but would satisfy me if I didn't manage to get all the right proper meals in that day. They ended up working perfectly for that, and also being wildly popular. Since then I've gotten requests for the recipe, so here it is. As usual, it's a combination of several different things I found online, that I tweaked how I wanted it.

Bacon, Cheddar, Green Onion Muffins

You'll Need:

- 1/4 cup crumbled crisp bacon
- 3 tablespoons* thinly sliced green onion
- 3 tablespoons butter
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 1 cup milk
- 2 cups shredded cheddar cheese

Make It:

- preheat oven to 350

- melt butter in a saucepan on medium-low heat, once melted mix in the chives and let cool to room temp

- in a large mixing bowl, whisk milk & eggs together till slightly fluffy
- mix in the butter+green onions
- add the bacon and cheese, stir until everything is combined

- in a separate smaller bowl, combine the flour, baking powder, salt, and sugar

- add flour mixture slowly to egg mixture, blending throughly

- fill muffin tins about 2/3rds of the way full

- bake for 20-25 minutes until the tops just begin to brown

- remove and cool on a rack

should make about 12 muffins (for the doll meet I made three batches, although some got eaten by members of my household before they got to the meet... lol!)

*The way I made it for the doll meet used a whole 1/4 cup, which I felt was too much. I wrote in my notes to use 3 tablespoons next time, instead, so that's what I'm putting down here.
Reducing the amount of green onion might also mean you can reduce the amount of butter, but I haven't yet played with that...
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roasted garlic [May. 7th, 2013|09:30 pm]
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Have any of you ever roasted your own garlic? Like, I've seen them do it all the fucking time on whatever Food Network shows Jim and I watch, but this is the first time I've actually done it.

I was totally disgusted with it, too... it comes out of the skins weird, and then it's thes weird ass mushed up gooey stuff. Like, really, I can not describe how much roasted garlic turned me off.

Except it's fucking delicious.
And you should all do it right now.
Like, I can't even.

For all it's weird off-colored paste-y nonsense, it tempted me to believe in gods I've never heard of (because out there, someone had to have worshiped a god of garlic).

And here, this is what I roasted garlic for: recipe under the cutCollapse )
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fried leek nuggets (and vegetarian potato cheddar soup) [Mar. 15th, 2013|01:52 pm]
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If you follow me (or Lacey, or Mel) on twitter, you'll have seen tweets from last night about "fried leek nuggets". They are little balls of glory and magic, I'll have you know. Despite the fact that maybe they don't sound great, they are.

And since it's been requested, here's how to make them! under the cut, of courseCollapse )
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basic stir-fry (from the saga of the "bok choy emergency" [Jan. 7th, 2013|12:31 pm]
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I thought I had already posted this, but I couldn't find when someone asked me for it, so either I failed to post or livejournal ate the point... regardless, here it is now!

There was a day when Lacey brought over a plethora of vegetables for me to make into veggie stock for her. She wasn't quite up on the physics of "yes, all the vegetables do have to fit into my stock pot" so after carefully selecting the better options for stock we were left with piles of bok choy and a few leeks. I then put out a call to our friends about our "bok choy emergency" and people showed up to help us eat it. I used a very simple stir-fry recipe and we had a good time with friends.

Here's how I cooked it all upCollapse )

In the end, it's all just a really basic stir-fry kind of thing. Really everything here should be treated as a "base" to experiment with. It's super easy. I find it's a good way to "re-cook" leftovers you might be getting a little tired of.

As always, let me know if you have any questions!
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Avocado Mac&Cheese and Corn Salad [Sep. 21st, 2012|02:49 pm]
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Been meaning to make a "happy post" (I have some very unhappy ones I should write, but wanted to do a happy one first) so I'm gunna talk about food. Because I love food, and also because I have a major backlog of recipes to get posted, that people have been asking me for.

So today we're going to cover Avocado Mac&Cheese and Corn Salad, here's a picture:
Avocado Mac&Cheese and Corn Salad

recipes under the cutCollapse )

When I get my act together again, except follow-up posts on chicken & veggie stocks, as well as pancakes, and who knows what else... I have a lot I need to post, but just don't get around to posting them >___<;;
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soup night [Jun. 12th, 2012|08:51 pm]
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Another installment of a recipe for you guys!

My version of the Greek soup "Avgolemono"

4 cups stock (chicken if you're not feeding a vegetarian, garlic-veggie if you are)
5 tablespoons long-grain rice
4 egg yolks
1 full egg
1/4 cup fresh lemon juice
salt, pepper, and other seasonings to taste

- Bring stock to boil
- Add rice, cook 6-8 minutes until tender (but not fully cooked)
- Beat egg yolks and lemon juice together
- Temper egg mixture with hot broth
- Add hot egg+broth mixture back into the soup
- Season however you like (although with salt and pepper which are normal, I generally add a dash of an "italian seasoning" and some cayenne because that's just how I roll...)
- Wisk like crazy until everything is thick, bubbly, and delicious and the rice is fully cooked

- If you want, top with some browned ground sausage, sautéed shredded chicken, or sautéed mushrooms (if you're trying to keep it vegetarian) right before serving.
- Sometimes I also put in a 1/4cup of shredded spinach or green cabbage when I put the rice in. (I do this especially if I'm feeding a vegetarian, because I leave out any of the meat at the end.)

- We also have a habit of serving it with broccoli as a vegetable on the side. Don't know why, but we're convinced it's delicious together... we might be crazy. Jim generally dips his broccoli in the soup... he might be really crazy.
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cheddar beer soup [Apr. 5th, 2012|07:51 pm]
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People lately have been bugging me to post more of recipes I cook, and I always have the best of intentions to do so... but I suck at sitting down and doing it. I am going to try and get better though, the plan being on days that I am making something I will sit down and write it out more or less as I go.

So tonight's dinner is cheddar beer soup, bratwurst, steamed broccoli and croissants. The bratwurst and broccoli are leftovers from "Wednesday Sausage Night" which is a tradition in our house (we also had potatoes but those got eaten), and "leftover" on purpose to go with tonight's dinner. So I just make the (tube) croissants and cheddar beer soup and ta-da dinner!

So for this entry, we're going to cover my cheddar beer soup. Although I can hardly call it "mine" because I just modified this recipe to fit my lifestyle and how I cook. That's really what cooking is all about, isn't it?

What I use:
- 1/4cup olive oil
- 1 or 2 cloves fresh garlic (depending on their size)
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 cups grated sharp cheddar cheese
- 1 cup (ish) of dark beer
- whatever seasonings I'm in the mood for (which is generally just my creole mix because I'm lazy, but it really does simply depend on my mood sometimes I dig around on the spice shelf and toss whatever I want in)

The major changes from the original recipe is I don't spend money on fancy infused olive oils, and just do it myself right on the spot. And I add more cheese, and often more beer. I like the extra cheesy-ness, and the texture I get from this. And then I add however much beer to get whatever consistency I want at the end. Sometimes the cheese makes it a little too thick, so I thin it out with just more beer.

A tip for both the cheese & beer, I'd set those out on the counter before so they become room-temperature. For the sake of the soup, I've found things end up smoother in the end if they're not cold when I'm adding them in...

I also always use homemade chicken stock, because I am weird about soup stocks. My particular stock is slightly different than the average, like it always has mushrooms and green peppers in it, so it's thicker and generally richer than the average stock... this does add a different layer of flavor to my soup that you might not be able to emulate, but that's okay. The important part is being happy with your soup, when you make it for you. (Oh, and if you're vegetarian, you can always use a veggie stock or a garlic stock instead of a chicken stock, that's not even a thing.)

How this works:

1. I put the 1/4 cup of olive oil in a enamel cast-iron dutch oven (but you can use any big saucepan) on medium-high heat. When it's hot, I crush the garlic cloves and toss them in. When they begin to brown I pull them out.

2. I add the 3 tablespoons of flour, one tablespoon at a time, whisking until it's all thick and bubbly and roux-like.

3. During all this my chicken stock is in another pan on another burner boiling down (as you do when you use homemade stock), so it's already VERY hot and thus I have to add it VERY slowly to the roux, whisking and whisking like a mad woman or everything will go gummy and that sucks! I suspect that if you're using stock-from-a-box and it's just room-temp this might go easier for you... but I don't know.

4. Once it's all mixed in, bring it up to a boil, and then reduce the heat so it's simmering. Then start whisking in the cheese, slowly. Take your time, and make sure your heat stays low. Otherwise the cheese will do bad things (like break apart and become grainy and gross, or clump together and make you feel stupid). This is the point where I usually get impatient and ruin things, so be better than me...

5. Once all the cheese you want is incorporated it'll be really thick, don't worry - now it's time to add the beer! Pour the beer in SLOWLY, and at an angle (as if you were pouring it into a glass and doing your best to reduce the amount of head). It'll still foam the fuck up, but whisk that in and it'll fluff up and thin the soup out. It'll be beautiful. If it's not beautiful add more beer... or more cheese... until it is. All soft and fluffy and mmmmm soupy. (Unless of course, you fuck it up, and then it's fluffy and grainy and still good but not as good as it could be.)

6. Get yourself a tasting spoon and some spices. (GOD DAMN TAST YOUR FUCKING FOOD AS YOU COOK IT. #PetPeeve) Taste, spice a little at a time, taste, spice, taste, spice until you're happy. Really fucking happy. Then ladle it into a bowl and taunt your friends.

If you're really wanting to gain weight, this goes fantastically with bacon. But you can really pair it with just about anything you want. Jim chops up his sausage and broccoli and mixes it in but that's not my thing. Or fuck, eat it on it's own. Whatever you want.

Hopefully this satisfies the "jasmine post more cooking things!" demand. And, as always, let me know if you have any questions. Happy cooking!
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egg drop ramen [Jan. 3rd, 2012|01:22 pm]
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Another installment of "things to do to ramen that's easy, cheap, and delicious"!
(If you're new, we've covered this and this in previous installments.)

This is really for antipyrophobiac, we had a conversation about eating ramen when you lack regular grocery shopping. Ramen and eggs seem to be staples and she said "if you cook ramen and as it's boiling, crack two eggs into it, it adds a nice touch."
I'm totally aware of this, in fact, I replied with "I have a version of that I do (I have to do egg whites, allergic to yolks) that turns out a lot like egg drop soup a la ramen."

I decided to type it up for her (and anyone else who wants it) really quick, since I made it for lunch following this conversation.

Prep: (You're going to want to do all the prep first, because the cooking part goes really fast.)
- chop onions (white, red, yellow, green, chives, shallots or whatever you like)
- gather spices (if you feel like adding anything to the ramen powder packet)
- break apart ramen noodle brick (it's important the noodles are small)
- whisk eggs (I just do egg whites, but you can do this with yolk I'm just allergic, but it's important they're whisked up with a fork or something)

Cook: (this is all done in a single pan/wok)
Sauté onions in sesame oil.
Add 2 cups of water per packet of ramen you're cooking, ramen powder packet(s) and then any other spices you want. (I generally add some ground ginger, cayenne pepper and anything else I'm feeling like garlic powder or something.)
Bring to a boil.
Add noodles.
Drizzle the eggs into the boiling water as the noodles cook, stirring.
Cook till noodles and eggs are cooked (between 3-5 minutes, usually).
Pour into bowl.
Tweet a picture to brag. ;)
Stuff your face.

- BE SAFE NOT STUPID! Hot oil is hot! Hot oil and water have a hard time getting along. When you're adding the water to the heated oil, pour carefully, slowly, and to one side (I generally tilt the wok away from me and pour from my side). Otherwise it will pop up and burn you!
- If you're not an onion person, you can skip that completely, but if you have the sesame oil I still recommend dropping a bit of that into the pan first, heating it, and then proceeding because it adds a great flavor. You can skip that, if you'd really like (or don't have sesame oil handy).
- You can really add anything else you'd like. If we have fresh cliantro around, that gets chopped up and put in with the spices. Chopped celery as a garnish is a favorite of mine for the crunch (water chestnuts also work great for this). Jim likes to add bacon as a garnish and call it breakfast. Thin strips of lunch ham also go great (and you can drop that in with the noodles/eggs if you want it to soak up the broth a bit). Mushrooms are also amazing in this (saute with the onions, proceed as normal), as is crumbled soft tofu (added in the noodles/egg stage).
- Since Chim asked, you can use any kind of ramen for this that you want!

Picture: (This is mine, from today, which is very simple, but was delicious.)
Egg Drop Ramen

Let me know if you have any questions :)
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coooookies!!! om nom nom [Aug. 2nd, 2010|01:15 am]
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As many of you know, my good friend kyrenea has to eat gluten-free. This is not something a lot of us are familiar with, and other than "hurrderrnobreadorpasta" and don't know where to go after that. Mainly because gluten ends up in a lot of things. Most people I know overreact, omgwithoutglutenyoucannoteatANYTHINGgood, thinking it's very hard to cook for, and you have to pay so much more for gluten free things, etc. And while I can have all the bread and pasta and other delicious gluten-ridden noms I want, I do have quite a few of my own diet restrictions so I've taken quite the interest in what Shannon can and can not have.

It has been an absolute joy for me.

No, really, it has. It's a very fun, and even more rewarding expirence to think outfit the box.

The vital trick is to discover what someone on a gluten-free diet can have, and not focus on the can-not-have. It's true, a lot of things can be remade using other ingredients to be "gluten free", like gluten free pizza crust or brownies. But frankly? They're fucking disgusting, and I'm rather open minded about food. But there are just so many things that are gluten free, and I promise life will go own without brownies or pizza.

So the absolute best part? Discovering everyday things, and some of my most favorite things EVER are gluten free and I can share them with my friend.

Tonight was one of those nights, and while I will be giving Shannon a plate of actual cookies tomorrow, I wanted to share this with you, as well. This is my favorite peanut butter cookie recipe, ever. Has been since I was a tiny tiny child. Probably always will be. It's AMAZING, and along with being really good, really cheap, and really easy? It just happens to be gluten free. These are not "gluten free" cookies, these are cookies, that happen to be gluten free.
Easy Peanut Butter Cookies*
Beat together:
- 1 egg, beaten
- 1 cup sugar (250ml)
- 1 cup peanut butter (250ml)
Bake on greased cookie sheet at 350 F (180 C) for 8 minutes.
For mine, I even crushed a handful (about 20, but I made a double batch of cookies) of Cappuccino Kopiko since it's a favorite candy of Jim's, it was laying around, and oh yeah! it's also gluten free.

The cookies are amazing, Jim ate about 10 before this picture was even taken, I ate at least two, we even tried to give flutterbychild one over Skype (it didn't work, but Jim so graciously helped save the situation and ate it for her). But most importantly, I'm excited that when Shannon picks me up to hang out tomorrow, I will have cookies to share with her, in fact, I can share my favorite cookies ever with her. I'm so excited!!!

*This is from, exactly as written, the The Wycliffe International Cookbook. It was a staple for all cooking in our house growing up, and when I first left home I bought myself a copy and have carried it all over the world ever since. Along with this amazing cookie recipe it's got anything and everything you can imagine. Average American things like hamburgers, average overseas things like a variety of curries, non-average things like how to make your own mayonnaise, or how to cook anaconda fillets, or crocodiles, or camel..., and then it even has vital tutorials to really knowing your food, like why if you thaw meat you shouldn't refreeze it, or how to butcher animals yourself. It is really, truly, an amazing book.
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Simple, Easy, Tasty & Cheap [Jun. 1st, 2010|08:58 pm]
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Once again, it's me, posting on LJ about food. Jim and I cook at home, a lot. We're poor, it's cheaper to buy raw ingredients and cook. And since we both grew up in Asia, we tend to cook a lot of Asian-related stuff. I have enough friends that keep telling me they really like me sharing what I do, and how I do it, that here's another one. This time on Pancit Canton, which is a fried noodle dish. Like my earlier ramen entry, it's essentially "how to get something really tasty from cheap ramen packets" and this time, without it being ramen soup at all!

I walk you through Pancit, Pancit Canton and then at the end there's a note about yakisoba.
it's quite a bit, I got carried away... you'll, like, learn shit...Collapse )

And as an ending note, there's enough of these now that I've even actually bothered to come up with some tags (didn't know if I liked "omgcooking" or "cook like me" better... so I'm using them both until I decide), so all these entries can be more easily found from now on. I'm terrible about tags, but hopefully they'll at least get used for this.
And in case you missed what we have so far in this series:
- ramen
- tuna, pickles & rice

let me know if you have any questions or requests
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Pickles, Rice and Tuna [May. 8th, 2010|09:14 pm]
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So this entry is really for bean_bunny because she asked (I was on crafty chat last week while I made it for dinner) and I figured I'd just post it publicly in case anyone else wanted it.

The meal is more or less based off a traditional Japanese meal, that's considered something that's light but extremely filling (it's a variant of the meal geisha traditionally ate before going to work at night). In Singapore we ate a similar meal on very very hot afternoons. It's been great with all of my dietary issues, it almost always settles with me, and Jim (who is a very very big guy) is never hungry afterwards. And it's simple, very simple, just three basic things:

- Steamed white rice. I'm a big rice snob, don't come to me about rice questions, I'll probably just growl at you. But very few people really can't make rice, so I trust you can.

- Any kind of pickled vegetables. We most often use dill pickles because they're my one of my favorite foods and cheap. We've done pickled asparagus, pickled green beans, pickled brussels sprouts, and all sorts of other things (Jim gets this melody of peppers and cauliflower that I can't eat that he enjoys). You can have multiple types of the pickled vegetables if you wish.

- And finally, the tuna. We make it to taste, every single time it's a little different depending on our mood. The three basic things we always use is a can of drained tuna, soy sauce, and black pepper. Technically you could use canned salmon or something, but the tuna is fantastic so we've never experimented with anything else. I'd like to give you a recipe, but I can not stress enough that everything is done to taste, use however much or however little you want. I often add a little salt, because we use a low sodium soy sauce (it tastes better!) and I have a salt deficiency in my blood steam (I basically can never eat too much salt). And then depending on what I'm going for, I'll use curry powder (I mix my own, but I'm sure any other works fine), chili powder or chili sauce (vietnamese fuck me sauce is what I use), hot paprika (it's my favorite thing to add to anything) or we go with things like garlic powder, sweet paprika, lemon, lime, or even old bay, although not often. To me, the more simple the better. Whatever I end up adding to it beyond soy and pepper, it isn't much. I like to have it pretty soft and wet, we use chopsticks so it's always easier; so a balance of wet and dry ingredients is good, sometimes I will even end up adding in a little bit of the tuna juice back in depending on what I use just to get the consistency I want. EVERYTHING I do is in very very small amounts with lots and lots of tasting.

We arrange them separately on a plate, although if I had the appropriate serving dishes they'd actually each get their own. There's really no right or wrong way to me, I suppose no one will hurt you if you mix the three together, but I prefer more of how things were served to me growing up (and now I never like food to touch...).

I actually have a pictureCollapse )
Link2 comments|Leave a comment which Yotsuba fails to make very large frog legs but you can learn to make good ramen [Aug. 17th, 2009|11:55 pm]
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We thought fullmetalsqishy looked like a frog when he bent down like this to stretch.
Yotsuba decided to try and catch him...
...Yotsuba needs a bigger net.

Okay, so emokittenkayla is sick of instant ramen. Heh. Happens to everyone (especially us poor people), I'm sure. She wants real ramen but lives in Minisoda... Well, not everyone has access to fresh ramen noodles (I now *do* BTW) and a flat-top grill to fry them on. But there's a way to get close for cheap, with just a little extra work. I've been wowing Americans for years with this simple and easy (compared to other asian meals, anyway) form of ramen. Kayla wants to know how to make it, and because I love her, I'm typing it up. Posting it here so you too can enjoy it. Although now that my secret it out, my friends are never going to be as impressed with me ;) But with any luck, I can now go to that Asian place in Richardson and get fresh ramen noodles and make my broth stock from scratch and regain the pride I get from their praise. (I'm a simple woman. Vain, but simple...)

rameny recipe under the cut...Collapse )
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