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| 3 | 2 | 2009-09-02 21:30:08 | 0000-00-00 00:00:00 | I'm not only just about eating food other people make! I like to cook, bake, and terrorize the kitchen when I can. There's something very therapeutic about mixing ingredients together, whether they are from scratch, or from some prepared mix where adding milk is considered 'mixing', and enjoying the final product (assuming you didn't really mess up and create something inedible). I love reading other people's food blogs to see what interesting dishes they make. And - seeing that someone else has made it - makes it a bit more real to me, instead of some black and white text in a dusty cookbook that spends more time looking pretty on my shelf than getting splashed with cooking juices. I've been craving pasta for a while, so today I finally whipped out a recipe I've been holding in my iPhone since May 17 - taken from Smitten Kitchen | Fresh Pasta with Favas, Tomatoes and Sausage | | draft | open | open | | | | | 2009-09-02 21:30:09 | 2009-09-03 04:30:09 | | 0 | http://kertong.com/katfood/katcook/?p=3 | 0 | post | | 0 | _EPS2585 | About | | publish | open | open | | about | | | 2009-09-02 21:58:12 | 2009-09-03 04:58:12 | | 0 | http://kertong.com/katfood/katcook/?page_id=2 | 0 | page | | 0 | | 4 | 2 | 2009-09-02 21:39:45 | 2009-09-03 04:39:45 | | P1010553 | | inherit | open | open | | p1010553 | | | 2009-09-02 21:39:45 | 2009-09-03 04:39:45 | | 0 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010553.jpg | 0 | attachment | image/jpeg | 0 | | 5 | 2 | 2009-09-02 21:43:45 | 2009-09-03 04:43:45 | I'm not only just about eating food other people make! I like to cook, bake, and terrorize the kitchen when I can. There's something very therapeutic about mixing ingredients together, whether they are from scratch, or from some prepared mix where adding milk is considered 'mixing', and enjoying the final product (assuming you didn't really mess up and create something inedible). I love reading other people's food blogs to see what interesting dishes they make. And - seeing that someone else has made it - makes it a bit more real to me, instead of some black and white text in a dusty cookbook that spends more time looking pretty on my shelf than getting splashed with cooking juices. I've been craving pasta for a while, so today I finally whipped out a recipe I've been holding in my iPhone since May 17 - taken from Smitten Kitchen. The original recipe called for freshly made pasta sheets, but they aren't easy for me to find locally so I just got the next best thing that was recommended - fettuccine. I also added in a lot of other things like mushrooms and basil. The end result was a very flavorful and slightly spicy pasta dish that hit the spot - warm, savory, and fresh. What a good find! P1010553 My version of Smitten Kitchen's version of Bon Appetit's recipe: 2 tablespoons extra-virgin olive oil 1 medium white onion 2 large garlic cloves, coarsely chopped 1/8 teaspoon dried crushed red pepper 1/2 pound Italian sausages, casings removed 1/4 cup dry white wine 1 3/4 cups chopped plum tomatoes or diced canned tomatoes 1/2 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed 4 oz of fresh button mushrooms, sliced 1/2 cup of fresh basil, chopped 3/4 pound fettuccine Heat oil in large saucepan over medium heat. Add next onion, garlic and red pepper and sauté until onion is translucent, about six minutes. Add sausages; break up with fork or a flat-ended wooden spoon. Sauté until brown, about three minutes. Add wine; simmer one minute, scraping up browned bits. Add tomatoes, mushrooms and fava beans. Sauté until tomatoes soften, about five minutes. Season sauce with salt and pepper. Stir in basil. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot. Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about two minutes. Serve. | Fettuccine with Favas, Sausage, and Tomatoes | | publish | open | open | | 5 | | | 2009-09-02 21:44:03 | 2009-09-03 04:44:03 | | 0 | http://kertong.com/katfood/katcook/?p=5 | 0 | post | | 0 | | 6 | 2 | 2009-09-02 21:43:13 | 2009-09-03 04:43:13 | I'm not only just about eating food other people make! I like to cook, bake, and terrorize the kitchen when I can. There's something very therapeutic about mixing ingredients together, whether they are from scratch, or from some prepared mix where adding milk is considered 'mixing', and enjoying the final product (assuming you didn't really mess up and create something inedible). I love reading other people's food blogs to see what interesting dishes they make. And - seeing that someone else has made it - makes it a bit more real to me, instead of some black and white text in a dusty cookbook that spends more time looking pretty on my shelf than getting splashed with cooking juices. I've been craving pasta for a while, so today I finally whipped out a recipe I've been holding in my iPhone since May 17 - taken from Smitten Kitchen. The original recipe called for freshly made pasta sheets, but they aren't easy for me to find locally so I just got the next best thing that was recommended - fettuccine. I also added in a lot of other things like mushrooms and basil. The end result was a very flavorful and slightly spicy pasta dish that hit the spot - warm, P1010553 My version of Smitten Kitchen's version of Bon Appetit's recipe: 2 tablespoons extra-virgin olive oil 1 medium white onion 2 large garlic cloves, coarsely chopped 1/8 teaspoon dried crushed red pepper 1/2 pound Italian sausages, casings removed 1/4 cup dry white wine 1 3/4 cups chopped plum tomatoes or diced canned tomatoes 1/2 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed 4 oz of fresh button mushrooms, sliced 1/2 cup of fresh basil, chopped 3/4 pound fettuccine Heat oil in large saucepan over medium heat. Add next onion, garlic and red pepper and sauté until onion is translucent, about six minutes. Add sausages; break up with fork or a flat-ended wooden spoon. Sauté until brown, about three minutes. Add wine; simmer one minute, scraping up browned bits. Add tomatoes, mushrooms and fava beans. Sauté until tomatoes soften, about five minutes. Season sauce with salt and pepper. Stir in basil. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot. Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about two minutes. Serve. | | | inherit | open | open | | 5-revision | | | 2009-09-02 21:43:13 | 2009-09-03 04:43:13 | | 5 | http://kertong.com/katfood/katcook/?p=6 | 0 | revision | | 0 | | 7 | 2 | 2009-09-02 21:43:45 | 2009-09-03 04:43:45 | I'm not only just about eating food other people make! I like to cook, bake, and terrorize the kitchen when I can. There's something very therapeutic about mixing ingredients together, whether they are from scratch, or from some prepared mix where adding milk is considered 'mixing', and enjoying the final product (assuming you didn't really mess up and create something inedible). I love reading other people's food blogs to see what interesting dishes they make. And - seeing that someone else has made it - makes it a bit more real to me, instead of some black and white text in a dusty cookbook that spends more time looking pretty on my shelf than getting splashed with cooking juices. I've been craving pasta for a while, so today I finally whipped out a recipe I've been holding in my iPhone since May 17 - taken from Smitten Kitchen. The original recipe called for freshly made pasta sheets, but they aren't easy for me to find locally so I just got the next best thing that was recommended - fettuccine. I also added in a lot of other things like mushrooms and basil. The end result was a very flavorful and slightly spicy pasta dish that hit the spot - warm, savory, and fresh. What a good find! P1010553 My version of Smitten Kitchen's version of Bon Appetit's recipe: 2 tablespoons extra-virgin olive oil 1 medium white onion 2 large garlic cloves, coarsely chopped 1/8 teaspoon dried crushed red pepper 1/2 pound Italian sausages, casings removed 1/4 cup dry white wine 1 3/4 cups chopped plum tomatoes or diced canned tomatoes 1/2 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed 4 oz of fresh button mushrooms, sliced 1/2 cup of fresh basil, chopped 3/4 pound fettuccine Heat oil in large saucepan over medium heat. Add next onion, garlic and red pepper and sauté until onion is translucent, about six minutes. Add sausages; break up with fork or a flat-ended wooden spoon. Sauté until brown, about three minutes. Add wine; simmer one minute, scraping up browned bits. Add tomatoes, mushrooms and fava beans. Sauté until tomatoes soften, about five minutes. Season sauce with salt and pepper. Stir in basil. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot. Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about two minutes. Serve. | | | inherit | open | open | | 5-revision-2 | | | 2009-09-02 21:43:45 | 2009-09-03 04:43:45 | | 5 | http://kertong.com/katfood/katcook/?p=7 | 0 | revision | | 0 | | About | | inherit | open | open | | 2-autosave | | | 2009-09-02 21:56:33 | 2009-09-03 04:56:33 | | 2 | http://kertong.com/katfood/katcook/?p=8 | 0 | revision | | 0 | | 9 | 2 | 2009-09-02 21:58:03 | 2009-09-03 04:58:03 | EPSON DSC Picture | _EPS2585 | | inherit | open | open | | _eps2585 | | | 2009-09-02 21:58:03 | 2009-09-03 04:58:03 | | 2 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/EPS2585.jpg | 0 | attachment | image/jpeg | 0 | | 10 | 2 | 2009-09-02 21:06:57 | 2009-09-03 04:06:57 | This is an example of a WordPress page, you could edit this to put information about yourself or your site so readers know where you are coming from. You can create as many pages like this one or sub-pages as you like and manage all of your content inside of WordPress. | About | | inherit | open | open | | 2-revision | | | 2009-09-02 21:06:57 | 2009-09-03 04:06:57 | | 2 | http://kertong.com/katfood/katcook/?p=10 | 0 | revision | | 0 | | 11 | 2 | 2009-09-05 02:33:14 | 2009-09-05 09:33:14 | Sometimes when you're desperate for a tried and true recipe, you go with what's on the back of the box. There, I said it. Not all recipes need to be from scratch or from your grandma's head. You can get by just fine with stuff created for the masses! I recently tried to make the recipe for oatmeal raisin cookies on the back of a box of instant steel cut Irish oatmeal. It was a total fail. The cookies were too doughy and soft and were clearly not cooked through in the middle, but the outsides were starting to get crispy and charred. I couldn't tell if the bake fail was my fault, or the oven's, or the type of oatmeal. Flash forward to me picking up a container of old fashioned Quaker Oats, which has the recipe titled above. I decided, well, I have raisins, so I should try again. Mind you, these are raisins I hoarded from work so that I could see if buying raisins was really worth it. And after today's recipe, definitely, yes, it's worth it. P1010557 Recipe adapted from the lid of a Quaker Oats container: 1 cup of butter (I used unsalted Irish butter) 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 1/2 cups of flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt (option, I didn't use it) 3 cups of Quaker Oats (old fashioned or instant, but I used old fashioned - it's heartier) 3/4 cup raisins 3/4 cup chocolate chips 1. Heat oven to 350 degrees fahrenheit 2. Cream together butter and sugar 3. Beat in eggs and vanilla 4. Stir in flour, baking soda, cinnamon, and salt if used 5. Stir in oats, raisins, and chocolate chips 6. Drop rounded spoonfuls onto ungreased cookie sheets 7. Bake 10-12 minutes or until golden brown (It took me about 11 minutes) 8. Cool 1 minute on cookie sheet, remove to wire rack | 12 | 2 | 2009-09-05 02:27:04 | 2009-09-05 09:27:04 | | P1010557 | | inherit | open | open | | p1010557 | | | 2009-09-05 02:27:04 | 2009-09-05 09:27:04 | | 11 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010557.JPG | 0 | attachment | image/jpeg | 0 | | 13 | 2 | 2009-09-05 02:32:15 | 2009-09-05 09:32:15 | Sometimes when you're desperate for a tried and true recipe, you go with what's on the back of the box. There, I said it. Not all recipes need to be from scratch or from your grandma's head. You can get by just fine with stuff created for the masses! I recently tried to make the recipe for oatmeal raisin cookies on the back of a box of instant steel cut Irish oatmeal. It was a total fail. The cookies were too doughy and soft and were clearly not cooked through in the middle, but the outsides were starting to get crispy and charred. I couldn't tell if the bake fail was my fault, or the oven's, or the type of oatmeal. Flash forward to me picking up a container of old fashioned Quaker Oats, which has the recipe titled above. I decided, well, I have raisins, so I should try again. Mind you, these are raisins I hoarded from work so that I could see if buying raisins was really worth it. And after today's recipe, definitely, yes, it's worth it. P1010557 Recipe adapted from the lid of a Quaker Oats container: 1 cup of butter (I used unsalted Irish butter) 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 1/2 cups of flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt (option, I didn't use it) 3 cups of Quaker Oats (old fashioned or instant, but I used old fashioned - it's heartier) 3/4 cup raisins 3/4 cup chocolate chips 1. Heat oven to 350 degrees fahrenheit 2. Cream together butter and sugar 3. Beat in eggs and vanilla 4. Stir in flour, baking soda, cinnamon, and salt if used 5. Stir in oats, raisins, and chocolate chips 6. Drop rounded spoonfuls onto ungreased cookie sheets 7. Bake 10-12 minutes or until golden brown (It took me about 11 minutes) 8. Cool 1 minute on cookie sheet, remove to wire rack According to recipe it should make 48 cookies, but I made 24. | Vanishing Oatmeal Raisin Cookies | | inherit | open | open | | 11-revision | | | 2009-09-05 02:32:15 | 2009-09-05 09:32:15 | | 11 | http://kertong.com/katfood/katcook/?p=13 | 0 | revision | | 0 | | 14 | 2 | 2009-09-05 02:33:15 | 2009-09-05 09:33:15 | Sometimes when you're desperate for a tried and true recipe, you go with what's on the back of the box. There, I said it. Not all recipes need to be from scratch or from your grandma's head. You can get by just fine with stuff created for the masses! I recently tried to make the recipe for oatmeal raisin cookies on the back of a box of instant steel cut Irish oatmeal. It was a total fail. The cookies were too doughy and soft and were clearly not cooked through in the middle, but the outsides were starting to get crispy and charred. I couldn't tell if the bake fail was my fault, or the oven's, or the type of oatmeal. Flash forward to me picking up a container of old fashioned Quaker Oats, which has the recipe titled above. I decided, well, I have raisins, so I should try again. Mind you, these are raisins I hoarded from work so that I could see if buying raisins was really worth it. And after today's recipe, definitely, yes, it's worth it. P1010557 Recipe adapted from the lid of a Quaker Oats container: 1 cup of butter (I used unsalted Irish butter) 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 1/2 cups of flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt (option, I didn't use it) 3 cups of Quaker Oats (old fashioned or instant, but I used old fashioned - it's heartier) 3/4 cup raisins 3/4 cup chocolate chips 1. Heat oven to 350 degrees fahrenheit 2. Cream together butter and sugar 3. Beat in eggs and vanilla 4. Stir in flour, baking soda, cinnamon, and salt if used 5. Stir in oats, raisins, and chocolate chips 6. Drop rounded spoonfuls onto ungreased cookie sheets 7. Bake 10-12 minutes or until golden brown (It took me about 11 minutes) 8. Cool 1 minute on cookie sheet, remove to wire rack According to recipe it should make 48 cookies, but I made 24. | Vanishing Oatmeal Raisin Chocolate Chip Cookies | | inherit | open | open | | 11-autosave | | | 2009-09-05 02:33:15 | 2009-09-05 09:33:15 | | 11 | http://kertong.com/katfood/katcook/?p=14 | 0 | revision | | 0 | | 15 | 2 | 2009-09-05 02:33:14 | 2009-09-05 09:33:14 | Sometimes when you're desperate for a tried and true recipe, you go with what's on the back of the box. There, I said it. Not all recipes need to be from scratch or from your grandma's head. You can get by just fine with stuff created for the masses! I recently tried to make the recipe for oatmeal raisin cookies on the back of a box of instant steel cut Irish oatmeal. It was a total fail. The cookies were too doughy and soft and were clearly not cooked through in the middle, but the outsides were starting to get crispy and charred. I couldn't tell if the bake fail was my fault, or the oven's, or the type of oatmeal. Flash forward to me picking up a container of old fashioned Quaker Oats, which has the recipe titled above. I decided, well, I have raisins, so I should try again. Mind you, these are raisins I hoarded from work so that I could see if buying raisins was really worth it. And after today's recipe, definitely, yes, it's worth it. P1010557 Recipe adapted from the lid of a Quaker Oats container: 1 cup of butter (I used unsalted Irish butter) 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 1/2 cups of flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt (option, I didn't use it) 3 cups of Quaker Oats (old fashioned or instant, but I used old fashioned - it's heartier) 3/4 cup raisins 3/4 cup chocolate chips 1. Heat oven to 350 degrees fahrenheit 2. Cream together butter and sugar 3. Beat in eggs and vanilla 4. Stir in flour, baking soda, cinnamon, and salt if used 5. Stir in oats, raisins, and chocolate chips 6. Drop rounded spoonfuls onto ungreased cookie sheets 7. Bake 10-12 minutes or until golden brown (It took me about 11 minutes) 8. Cool 1 minute on cookie sheet, remove to wire rack According to recipe it should make 48 cookies, but I made 24. | Vanishing Oatmeal Raisin Chocolate Chip Cookies | | inherit | open | open | | 11-revision-2 | | | 2009-09-05 02:33:14 | 2009-09-05 09:33:14 | | 11 | http://kertong.com/katfood/katcook/?p=15 | 0 | revision | | 0 | | 16 | 2 | 2009-09-06 19:49:06 | 2009-09-07 02:49:06 | The days of summer are winding down, the sun is setting earlier, and before we get into full blown winter comfort foods, I want to make a few last light dishes for the season. While surfing YumSugar I found a Rachael Ray recipe for Summer Vegetable Pasta. It's a very light pasta with nothing but veggies and flavor. I thought I'd try it today and it turned out great! Very light but savory, easy to prepare, has great texture from the breadcrumbs, and you can even skip the cheese! It pairs well with brisket too. Almost finished product... P1010562 and finished product _EPS2987 Here is my adapted version of the recipe: Summer Vegetable Pasta from YumSugar/Every Day with Rachael Ray 1 lb of rotini 4 tbsp of extra virgin olive oil 4 cloves of garlic, finely chopped 1/2 cup of Italian style breadcrumbs (I used garlic and herb flavored) 1 lb of zucchini, thinly sliced (about 3 small zucchinis, but I used 1.5) 1 cup of sliced mushrooms (my add) 2/3 cup of frozen corn salt and pepper 1/4 cup of finely chopped basil 1. In a large pot of boiling, salted water, cook the pasta until al dente (about 10 minutes) .Drain, reserving 1 cup of the pasta cooking water and the pot. 2. Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat. 3. In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and mushrooms and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Season with salt and pepper. 4. Mix basil into breadcrumb mixture and sprinkle on top of the pasta and serve. | Summer Vegetable Pasta | | publish | open | open | | summer-vegetable-pasta | | | 2009-09-06 19:49:06 | 2009-09-07 02:49:06 | | 0 | http://kertong.com/katfood/katcook/?p=16 | 0 | post | | 0 | | 17 | 2 | 2009-09-06 19:42:47 | 2009-09-07 02:42:47 | | P1010562 | | inherit | open | open | | p1010562 | | | 2009-09-06 19:42:47 | 2009-09-07 02:42:47 | | 16 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010562.JPG | 0 | attachment | image/jpeg | 0 | | 18 | 2 | 2009-09-06 19:43:48 | 2009-09-07 02:43:48 | EPSON DSC Picture | _EPS2987 | | inherit | open | open | | _eps2987 | | | 2009-09-06 19:43:48 | 2009-09-07 02:43:48 | | 16 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/EPS2987.jpg | 0 | attachment | image/jpeg | 0 | | 19 | 2 | 2009-09-06 19:48:10 | 2009-09-07 02:48:10 | The days of summer are winding down, the sun is setting earlier, and before we get into full blown winter comfort foods, I want to make a few last light dishes for the season. While surfing YumSugar I found a Rachael Ray recipe for Summer Vegetable Pasta. It's a very light pasta with nothing but veggies and flavor. I thought I'd try it today and it turned out great! Very light but savory, easy to prepare, has great texture from the breadcrumbs, and you can even skip the cheese! It pairs well with brisket too. Almost finished product... P1010562 and finished product _EPS2987 Here is my adapted version of the recipe: Summer Vegetable Pasta from YumSugar/Every Day with Rachael Ray 1 lb of rotini 4 tbsp of extra virgin olive oil 4 cloves of garlic, finely chopped 1/2 cup of Italian style breadcrumbs (I used garlic and herb flavored) 1 lb of zucchini, thinly sliced (about 3 small zucchinis, but I used 1.5) 1 cup of sliced mushrooms (my add) 2/3 cup of frozen corn salt and pepper 1/4 cup of finely chopped basil 1. In a large pot of boiling, salted water, cook the pasta until al dente (about 10 minutes.Drain, reserving 1 cup of the pasta cooking water and the pot. 2. Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat. 3. In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and mushrooms and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Season with salt and pepper. 4. Mix basil into breadcrumb mixture and sprinkle on top of the pasta and serve. | Summer Vegetable Pasta | | inherit | open | open | | 16-revision | | | 2009-09-06 19:48:10 | 2009-09-07 02:48:10 | | 16 | http://kertong.com/katfood/katcook/?p=19 | 0 | revision | | 0 | | 20 | 2 | 2009-09-07 20:56:44 | 2009-09-08 03:56:44 | Brownies are probably one of the easiest things to make. No matter what recipe you try, no matter what you put inside, they always come out the same - moist and chewy, with a slightly thick top layer that complements the chocolate insides. The only thing limiting you is time, imagination, and of course, an oven that's too hot (that just burns everything!). Adapted from a random recipe I found on All Recipes 1 cup unsalted, sweet cream butter 2 cups of white sugar 4 eggs 1 tsp vanilla extract 1/2 cup of cocoa powder (I used Dagoba) 1 cup of flour 1/2 tsp baking powder 4 oz of semi sweet baking chocolate squares, chopped roughly into chunks 1. Preheat oven to 350 degrees. In a separate bowl, combine flour, cocoa powder, and baking powder, set aside for later. 2. In a mixing bowl, cream together butter and sugar. 3. Beat in eggs and vanilla. 4. Stir in dry ingredients, and then add in the chocolate chunks. 5. Pour into a lightly greased 9x13 inch pan, bake for 20-30 minutes until inserted toothpick comes out clean (it took me 30 minutes). 6. Let cool off, then cut into squares and serve! Prebake: _EPS2995 After: _EPS3001 | Chocolate Chunk Brownies | | publish | open | open | | chocolate-chunk-brownies | | | 2009-09-07 20:56:44 | 2009-09-08 03:56:44 | | 0 | http://kertong.com/katfood/katcook/?p=20 | 0 | post | | 0 | | 22 | 2 | 2009-09-07 20:55:43 | 2009-09-08 03:55:43 | EPSON DSC Picture | _EPS2995 | | inherit | open | open | | _eps2995 | | | 2009-09-07 20:55:43 | 2009-09-08 03:55:43 | | 20 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/EPS2995.jpg | 0 | attachment | image/jpeg | 0 | | 23 | 2 | 2009-09-07 20:56:03 | 2009-09-08 03:56:03 | EPSON DSC Picture | _EPS3001 | | inherit | open | open | | _eps3001 | | | 2009-09-07 20:56:03 | 2009-09-08 03:56:03 | | 20 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/EPS3001.jpg | 0 | attachment | image/jpeg | 0 | | 24 | 2 | 2009-09-07 20:13:24 | 2009-09-08 03:13:24 | Brownies are probably one of the easiest things to make. No matter what recipe you try, no matter what you put inside, they always come out the same - moist and chewy, with a slightly thick top layer that complements the chocolate insides. The only thing limiting you is time, imagination, and of course, an oven that's too hot (that just burns everything!). Adapted from a random recipe I found on All Recipes 1 cup unsalted, sweet cream butter 2 cups of white sugar 4 eggs 1 tsp vanilla extract 1/2 cup of cocoa powder (I used Dagoba) 1 cup of flour 1/2 tsp baking powder 4 oz of semi sweet baking chocolate squares, chopped roughly into chunks 1. Preheat oven to 350 degrees. In a separate bowl, combine flour, cocoa powder, and baking powder, set aside for later. 2. In a mixing bowl, cream together butter and sugar. 3. Beat in eggs and vanilla. 4. Stir in dry ingredients, and then add in the chocolate chunks. 5. Pour into a lightly greased 9x13 inch pan, bake for 20-30 minutes until inserted toothpick comes out clean (it took me 30 minutes). 6. Let cool off, then cut into squares and serve! | Chocolate Chunk Brownies | | inherit | open | open | | 20-revision | | | 2009-09-07 20:13:24 | 2009-09-08 03:13:24 | | 20 | http://kertong.com/katfood/katcook/?p=24 | 0 | revision | | 0 | | 25 | 2 | 2009-09-07 20:56:26 | 2009-09-08 03:56:26 | Brownies are probably one of the easiest things to make. No matter what recipe you try, no matter what you put inside, they always come out the same - moist and chewy, with a slightly thick top layer that complements the chocolate insides. The only thing limiting you is time, imagination, and of course, an oven that's too hot (that just burns everything!). Adapted from a random recipe I found on All Recipes 1 cup unsalted, sweet cream butter 2 cups of white sugar 4 eggs 1 tsp vanilla extract 1/2 cup of cocoa powder (I used Dagoba) 1 cup of flour 1/2 tsp baking powder 4 oz of semi sweet baking chocolate squares, chopped roughly into chunks 1. Preheat oven to 350 degrees. In a separate bowl, combine flour, cocoa powder, and baking powder, set aside for later. 2. In a mixing bowl, cream together butter and sugar. 3. Beat in eggs and vanilla. 4. Stir in dry ingredients, and then add in the chocolate chunks. 5. Pour into a lightly greased 9x13 inch pan, bake for 20-30 minutes until inserted toothpick comes out clean (it took me 30 minutes). 6. Let cool off, then cut into squares and serve! Prebake: _EPS2995 After: _EPS3001 | Chocolate Chunk Brownies | | inherit | open | open | | 20-revision-2 | | | 2009-09-07 20:56:26 | 2009-09-08 03:56:26 | | 20 | http://kertong.com/katfood/katcook/?p=25 | 0 | revision | | 0 | | 26 | 2 | 2009-09-08 20:40:16 | 2009-09-09 03:40:16 | I want to start this off by saying I don't like lamb. It's very hard for me to find a lamb that I like. I think cooking lamb is even more of a challenge - especially if it involves ground lamb. I know many like the slightly gamey taste of lamb, but I don't. I'd rather eat nasty Jello sugar free pudding cups than lamb. But I digress. Sometimes I do have moments where I give lamb a chance and I'm pleasantly surprised. Kyung really likes lamb, and I've been on a pasta kick lately, so I thought this recipe from Yumsugar would be ideal. Easy to make, fast so I can make it when I came home from work, and a crowd pleaser (okay, so my crowd was of one, but he loved it!). The lamb wasn't too gamey because of the Italian parsley and the mint, and the whole meal was fragrant and homey. Great for the cooling nights! Easy to make P1010564 And tasty! P1010565 Salt and pepper 12 ounces long, wide pasta, such as pappardelle or fettuccine (I used fettuccine) 2 tablespoons extra-virgin olive oil 1 pound ground lamb (I purchased mine from Whole Foods) 1 pint cherry tomatoes 1 large shallot, chopped 2 to 3 large cloves garlic, grated or finely chopped 1/4 cup fresh mint leaves, finely chopped 1/4 cup flat-leaf parsley leaves, finely chopped Directions 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 ladleful of pasta cooking water. 2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the lamb and cook, crumbling it, until browned, about 5 minutes. Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes. Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes. 3. Stir the reserved pasta cooking water into the lamb ragu. Add the pasta, mint and parsley and toss. Serve. | Pasta with Lamb and Tomato Ragu | | publish | open | open | | pasta-with-lamb-and-tomato-ragu | | | 2009-09-08 20:40:16 | 2009-09-09 03:40:16 | | 0 | http://kertong.com/katfood/katcook/?p=26 | 0 | post | | 1 | | 27 | 2 | 2009-09-08 20:38:16 | 2009-09-09 03:38:16 | | P1010564 | | inherit | open | open | | p1010564 | | | 2009-09-08 20:38:16 | 2009-09-09 03:38:16 | | 26 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010564.JPG | 0 | attachment | image/jpeg | 0 | | 28 | 2 | 2009-09-08 20:38:59 | 2009-09-09 03:38:59 | | P1010565 | | inherit | open | open | | p1010565 | | | 2009-09-08 20:38:59 | 2009-09-09 03:38:59 | | 26 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010565.JPG | 0 | attachment | image/jpeg | 0 | | 29 | 2 | 2009-09-08 20:40:07 | 2009-09-09 03:40:07 | I want to start this off by saying I don't like lamb. It's very hard for me to find a lamb that I like. I think cooking lamb is even more of a challenge - especially if it involves ground lamb. I know many like the slightly gamey taste of lamb, but I don't. I'd rather eat nasty Jello sugar free pudding cups than lamb. But I digress. Sometimes I do have moments where I give lamb a chance and I'm pleasantly surprised. Kyung really likes lamb, and I've been on a pasta kick lately, so I thought this recipe from Yumsugar would be ideal. Easy to make, fast so I can make it when I came home from work, and a crowd pleaser (okay, so my crowd was of one, but he loved it!). The lamb wasn't too gamey because of the Italian parsley and the mint, and the whole meal was fragrant and homey. Great for the cooling nights! Easy to make P1010564 And tasty! P1010565 Salt and pepper 12 ounces long, wide pasta, such as pappardelle or fettuccine (I used fettuccine) 2 tablespoons extra-virgin olive oil 1 pound ground lamb (I purchased mine from Whole Foods) 1 pint cherry tomatoes 1 large shallot, chopped 2 to 3 large cloves garlic, grated or finely chopped 1/4 cup fresh mint leaves, finely chopped 1/4 cup flat-leaf parsley leaves, finely chopped Directions 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 ladleful of pasta cooking water. 2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the lamb and cook, crumbling it, until browned, about 5 minutes. Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes. Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes. 3. Stir the reserved pasta cooking water into the lamb ragu. Add the pasta, mint and parsley and toss. Serve. | Pasta with Lamb and Tomato Ragu | | inherit | open | open | | 26-revision | | | 2009-09-08 20:40:07 | 2009-09-09 03:40:07 | | 26 | http://kertong.com/katfood/katcook/?p=29 | 0 | revision | | 0 | | 30 | 2 | 2009-09-12 21:40:11 | 2009-09-13 04:40:11 | My doctor said I shouldn't be eating spices. Does cinnamon count as a spice? Maybe. Oh well, I'm in too deep! I've been craving fall flavors lately, and realizing that it's coming round mid September. That means soon it will be the time of slow cooker recipes, baked goodies full of cinnamon, nutmeg, and pumpkin, and more pasta. I did a quick search on AllRecipes.com and found this well rated (4.5 stars out of 87 reviews) and easy to make recipe for the bread. Very easy, low butter content, and it smells great as it comes out of your oven! I bemoaned the fact that the loaf was actually quite small, since I liked the bread so much. It was moist, rich, slightly sweet with great cinnamony flavor, and the best part was the top of the bread, which is like a sweet crumble. Yum! Pre bake _EPS3039 Post bake and oh so fluffy! _EPS3043 INGREDIENTS 1/4 cup butter, softened 1 cup white sugar 1 cup chunky applesauce 1 1/2 teaspoons ground cinnamon 2 packets instant apple cinnamon oatmeal (single serving size, I used Quaker) 2 eggs 1 teaspoon baking soda 1 1/2 cups all-purpose flour DIRECTIONS 1. Preheat oven to 350 degrees F. Lightly grease and flour a 9x5 inch loaf pan. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one and a half packets of oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining half packet of oatmeal. 3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. | Apple Cinnamon Oatmeal Bread | | publish | open | open | | apple-cinnamon-oatmeal-bread | | | 2009-09-12 21:40:11 | 2009-09-13 04:40:11 | | 0 | http://kertong.com/katfood/katcook/?p=30 | 0 | post | | 0 | | 31 | 2 | 2009-09-12 21:36:05 | 2009-09-13 04:36:05 | EPSON DSC Picture | _EPS3039 | | inherit | open | open | | _eps3039 | | | 2009-09-12 21:36:05 | 2009-09-13 04:36:05 | | 30 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/EPS3039.jpg | 0 | attachment | image/jpeg | 0 | | 32 | 2 | 2009-09-12 21:37:46 | 2009-09-13 04:37:46 | EPSON DSC Picture | _EPS3043 | | inherit | open | open | | _eps3043 | | | 2009-09-12 21:37:46 | 2009-09-13 04:37:46 | | 30 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/EPS3043.jpg | 0 | attachment | image/jpeg | 0 | | 33 | 2 | 2009-09-12 21:39:34 | 2009-09-13 04:39:34 | My doctor said I shouldn't be eating spices. Does cinnamon count as a spice? Maybe. Oh well, I'm in too deep! I've been craving fall flavors lately, and realizing that it's coming round mid September. That means soon it will be the time of slow cooker recipes, baked goodies full of cinnamon, nutmeg, and pumpkin, and more pasta. I did a quick search on AllRecipes.com and found this well rated and easy to make recipe for the bread. Very easy, low butter content, and it smells great as it comes out of your oven! I bemoaned the fact that the loaf was actually quite small, since I liked the bread so much. It was moist, rich, slightly sweet with great cinnamony flavor, and the best part was the top of the bread, which is like a sweet crumble. Yum! Pre bake _EPS3039 Post bake and oh so fluffy! _EPS3043 INGREDIENTS 1/4 cup butter, softened 1 cup white sugar 1 cup chunky applesauce 1 1/2 teaspoons ground cinnamon 2 packets instant apple cinnamon oatmeal (single serving size, I used Quaker) 2 eggs 1 teaspoon baking soda 1 1/2 cups all-purpose flour DIRECTIONS 1. Preheat oven to 350 degrees F. Lightly grease and flour a 9x5 inch loaf pan. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one and a half packets of oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal. 3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. | Apple Cinnamon Oatmeal Bread | | inherit | open | open | | 30-revision | | | 2009-09-12 21:39:34 | 2009-09-13 04:39:34 | | 30 | http://kertong.com/katfood/katcook/?p=33 | 0 | revision | | 0 | | 34 | 2 | 2009-09-13 16:49:00 | 2009-09-13 23:49:00 | I think my fall senses are now in overdrive. Must. Have. Cinnamon. and. Pumpkin. Undeterred by my currently disabled stomach and the remainder of my apple cinnamon oatmeal bread that's calling to me from yesterday, I was determined to bake even more. Again, while looking through AllRecipes.com, I came across another easy but delicious recipe for pumpkin bread. The only bad thing about something as simple as pumpkin bread is that you run out of titles for it. Thus, this one is named Pumpkin Bread IV. Not very clever huh? But if you look at the dozens of pumpkin bread recipes on AllRecipes, you start to see why. This recipe is probably one of the healthiest I've ever made - I omitted all oil and butter, and only used applesauce. Since the doctor said I should stay away from fatty foods, I can at least argue that my baking has no oil and butter in it! I wanted to toss in a handful of chocolate chips but then remembered, oh, I'm not supposed to eat those either. Anyway, the bread turned out moist, cinnamony, pumpkin, and very warming to my malnourished soul. The recipe is for three loaves but since it was my first time making it, I only made one loaf, so the recipe below reflects the change in quantity and my substitutions. _EPS3045 INGREDIENTS 1 cup canned pumpkin puree 1/2 cup applesauce 1/2 cup white sugar 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves DIRECTIONS 1. Preheat the oven to 350 degrees. Grease and flour one 9x5 inch loaf pan. 2. In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Poor into pan. 3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed. *One day when I'm better I will add in chocolate chips! | Pumpkin Bread | | publish | open | open | | pumpkin-bread | | | 2009-09-27 17:12:52 | 2009-09-28 00:12:52 | | 0 | http://kertong.com/katfood/katcook/?p=34 | 0 | post | | 0 | | 35 | 2 | 2009-09-13 16:45:08 | 2009-09-13 23:45:08 | EPSON DSC Picture | _EPS3045 | | inherit | open | open | | _eps3045 | | | 2009-09-13 16:45:08 | 2009-09-13 23:45:08 | | 34 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/EPS3045.jpg | 0 | attachment | image/jpeg | 0 | | 36 | 2 | 2009-09-13 16:48:27 | 2009-09-13 23:48:27 | I think my fall senses are now in overdrive. Must. Have. Cinnamon. and. Pumpkin. Undeterred by my currently disabled stomach and the remainder of my apple cinnamon oatmeal bread that's calling to me from yesterday, I was determined to bake even more. Again, while looking through AllRecipes.com, I came across another easy but delicious recipe for pumpkin bread. The only bad thing about something as simple as pumpkin bread is that you run out of titles for it. Thus, this one is named Pumpkin Bread IV. Not very clever huh? But if you look at the dozens of pumpkin bread recipes on AllRecipes, you start to see why. This recipe is probably one of the healthiest I've ever made - I omitted all oil and butter, and only used applesauce. Since the doctor said I should stay away from fatty foods, I can at least argue that my baking has no oil and butter in it! I wanted to toss in a handful of chocolate chips but then remembered, oh, I'm not supposed to eat those either. Anyway, the bread turned out moist, cinnamony, pumpkin, and very warming to my malnourished soul. The recipe is for three loaves but since it was my first time making it, I only made one loaf, so the recipe below reflects the change in quantity and my substitutions. _EPS3045 INGREDIENTS 1 cup canned pumpkin puree 1/2 cup applesauce 1/2 cup white sugar 2 eggs 4 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves DIRECTIONS 1. Preheat the oven to 350 degrees. Grease and flour one 9x5 inch loaf pan. 2. In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Poor 3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed. | Pumpkin Bread | | inherit | open | open | | 34-revision | | | 2009-09-13 16:48:27 | 2009-09-13 23:48:27 | | 34 | http://kertong.com/katfood/katcook/?p=36 | 0 | revision | | 0 | | 37 | 2 | 2009-09-13 16:49:00 | 2009-09-13 23:49:00 | I think my fall senses are now in overdrive. Must. Have. Cinnamon. and. Pumpkin. Undeterred by my currently disabled stomach and the remainder of my apple cinnamon oatmeal bread that's calling to me from yesterday, I was determined to bake even more. Again, while looking through AllRecipes.com, I came across another easy but delicious recipe for pumpkin bread. The only bad thing about something as simple as pumpkin bread is that you run out of titles for it. Thus, this one is named Pumpkin Bread IV. Not very clever huh? But if you look at the dozens of pumpkin bread recipes on AllRecipes, you start to see why. This recipe is probably one of the healthiest I've ever made - I omitted all oil and butter, and only used applesauce. Since the doctor said I should stay away from fatty foods, I can at least argue that my baking has no oil and butter in it! I wanted to toss in a handful of chocolate chips but then remembered, oh, I'm not supposed to eat those either. Anyway, the bread turned out moist, cinnamony, pumpkin, and very warming to my malnourished soul. The recipe is for three loaves but since it was my first time making it, I only made one loaf, so the recipe below reflects the change in quantity and my substitutions. _EPS3045 INGREDIENTS 1 cup canned pumpkin puree 1/2 cup applesauce 1/2 cup white sugar 2 eggs 4 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves DIRECTIONS 1. Preheat the oven to 350 degrees. Grease and flour one 9x5 inch loaf pan. 2. In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Poor into pan. 3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed. *One day when I'm better I will add in chocolate chips! | Pumpkin Bread | | inherit | open | open | | 34-revision-2 | | | 2009-09-13 16:49:00 | 2009-09-13 23:49:00 | | 34 | http://kertong.com/katfood/katcook/?p=37 | 0 | revision | | 0 | | 38 | 2 | 2009-09-13 20:59:18 | 2009-09-14 03:59:18 | Disclaimer - No, I didn't eat any; I just had one bite so I'd know what it tasted like but the true eater was Kyung! I've been meaning to change up what I cook at home. Beyond the bland food I will prepare for myself now (and not blog about, since who wants to read about steamed veggies and rice?) I will continue finding interesting dishes to make for Kyung. Tonight's menu was crab cakes with a side of lemon juice and Dave's Insanity Sauce. I found the recipe on AllRecipes.com but not through a normal search; it just happened to be a 'featured recipe' on the side, and I thought, sure why not? When I was mixing the ingredients I found the aroma very delicious - partially bready, partially seafoody. After we popped them out of the sizzling deep fryer, we saw instant golden crunchiness and thought - yum! These crab cakes are delicate but pack a bunch - your first bite of crispy outside leads to a soft inside that tastes like the buttery Townhouse crackers I used, which then gives way to a delicate crab flavor and a bit of cayenne kick. Kyung said it's better than a lot of the crab cakes you get at restaurants, where they're overdone, or barely have any crab meat in them. When I started making the crab cakes and smelling the aroma from the batter, I started getting sad I couldn't eat them: P1010570 Fresh out of the deep fryer: P1010572 Ready to eat! Interestingly enough these crab cakes were not very oily, as you can tell from the relatively clean paper towel: P1010574 INGREDIENTS 2 tablespoons olive oil 6 green onions, chopped 3/8 cup olive oil (I used vegetable oil) 1 (6 ounce) can canned crabmeat, drained (I used the pouched container of lump crab from Chicken of the Sea) 1 egg 1 tablespoon mayonnaise 1 teaspoon dry mustard 8 ounces buttery round crackers, crushed (I used Townhouse Buttery Rounds) 1/2 teaspoon ground cayenne pepper 1 teaspoon garlic powder 1/4 teaspoon Old Bay Seasoning TM salt to taste ground black pepper to taste 1 cup dry bread crumbs (I used garlic and herb flavored) DIRECTIONS 1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. 2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. I made 10 patties. 3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot. OR You can do what we did - Kyung used a deep fryer, and deep fried the patties for 90 seconds in vegetable oil. Perfection! | Krabby patties | | publish | open | open | | krabby-patties | | | 2009-09-13 20:59:18 | 2009-09-14 03:59:18 | | 0 | http://kertong.com/katfood/katcook/?p=38 | 0 | post | | 1 | | 39 | 2 | 2009-09-13 20:53:26 | 2009-09-14 03:53:26 | | P1010570 | | inherit | open | open | | p1010570 | | | 2009-09-13 20:53:26 | 2009-09-14 03:53:26 | | 38 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010570.jpg | 0 | attachment | image/jpeg | 0 | | 40 | 2 | 2009-09-13 20:54:14 | 2009-09-14 03:54:14 | | P1010572 | | inherit | open | open | | p1010572 | | | 2009-09-13 20:54:14 | 2009-09-14 03:54:14 | | 38 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010572.jpg | 0 | attachment | image/jpeg | 0 | | 41 | 2 | 2009-09-13 20:54:48 | 2009-09-14 03:54:48 | | P1010574 | | inherit | open | open | | p1010574 | | | 2009-09-13 20:54:48 | 2009-09-14 03:54:48 | | 38 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010574.jpg | 0 | attachment | image/jpeg | 0 | | 42 | 2 | 2009-09-13 20:58:20 | 2009-09-14 03:58:20 | Disclaimer - No, I didn't eat any; I just had one bite so I'd know what it tasted like but the true eater was Kyung! I've been meaning to change up what I cook at home. Beyond the bland food I will prepare for myself now (and not blog about, since who wants to read about steamed veggies and rice?) I will continue finding interesting dishes to make for Kyung. Tonight's menu was crab cakes with a side of lemon juice and Dave's Insanity Sauce. I found the recipe on AllRecipes.com but not through a normal search; it just happened to be a 'featured recipe' on the side, and I thought, sure why not? When I was mixing the ingredients I found the aroma very delicious - partially bready, partially seafoody. After we popped them out of the sizzling deep fryer, we saw instant golden crunchiness and thought - yum! These crab cakes are delicate but pack a bunch - your first bite of crispy outside leads to a soft inside that tastes like the buttery Townhouse crackers I used, which then gives way to a delicate crab flavor and a bit of cayenne kick. Kyung said it's better than a lot of the crab cakes you get at restaurants, where they're overdone, or barely have any crab meat in them. When I started making the crab cakes and smelling the aroma from the batter, I started getting sad I couldn't eat them: P1010570 Fresh out of the deep fryer: P1010572 Ready to eat! Interestingly enough these crab cakes were not very oily, as you can tell from the relatively clean paper towel: P1010574 INGREDIENTS 2 tablespoons olive oil 6 green onions, chopped 3/8 cup olive oil (I used vegetable oil) 1 (6 ounce) can canned crabmeat, drained (I used the pouched container of lump crab from Chicken of the Sea) 1 egg 1 tablespoon mayonnaise 1 teaspoon dry mustard 8 ounces buttery round crackers, crushed (I used Townhouse Buttery Rounds) 1/2 teaspoon ground cayenne pepper 1 teaspoon garlic powder 1/4 teaspoon Old Bay Seasoning TM salt to taste ground black pepper to taste 1 cup dry bread crumbs (I used garlic and herb flavored) DIRECTIONS 1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. 2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. 3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot. OR You can do what I did - I used a deep fryer, an | Krabby patties | | inherit | open | open | | 38-revision | | | 2009-09-13 20:58:20 | 2009-09-14 03:58:20 | | 38 | http://kertong.com/katfood/katcook/?p=42 | 0 | revision | | 0 | | 43 | 2 | 2009-09-13 20:59:20 | 2009-09-14 03:59:20 | Disclaimer - No, I didn't eat any; I just had one bite so I'd know what it tasted like but the true eater was Kyung! I've been meaning to change up what I cook at home. Beyond the bland food I will prepare for myself now (and not blog about, since who wants to read about steamed veggies and rice?) I will continue finding interesting dishes to make for Kyung. Tonight's menu was crab cakes with a side of lemon juice and Dave's Insanity Sauce. I found the recipe on AllRecipes.com but not through a normal search; it just happened to be a 'featured recipe' on the side, and I thought, sure why not? When I was mixing the ingredients I found the aroma very delicious - partially bready, partially seafoody. After we popped them out of the sizzling deep fryer, we saw instant golden crunchiness and thought - yum! These crab cakes are delicate but pack a bunch - your first bite of crispy outside leads to a soft inside that tastes like the buttery Townhouse crackers I used, which then gives way to a delicate crab flavor and a bit of cayenne kick. Kyung said it's better than a lot of the crab cakes you get at restaurants, where they're overdone, or barely have any crab meat in them. When I started making the crab cakes and smelling the aroma from the batter, I started getting sad I couldn't eat them: P1010570 Fresh out of the deep fryer: P1010572 Ready to eat! Interestingly enough these crab cakes were not very oily, as you can tell from the relatively clean paper towel: P1010574 INGREDIENTS 2 tablespoons olive oil 6 green onions, chopped 3/8 cup olive oil (I used vegetable oil) 1 (6 ounce) can canned crabmeat, drained (I used the pouched container of lump crab from Chicken of the Sea) 1 egg 1 tablespoon mayonnaise 1 teaspoon dry mustard 8 ounces buttery round crackers, crushed (I used Townhouse Buttery Rounds) 1/2 teaspoon ground cayenne pepper 1 teaspoon garlic powder 1/4 teaspoon Old Bay Seasoning TM salt to taste ground black pepper to taste 1 cup dry bread crumbs (I used garlic and herb flavored) DIRECTIONS 1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. 2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. I made 10 patties. 3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot. OR You can do what we did - Kyung used a deep fryer, and deep fried the patties for 90 seconds in vegetable oil. Perfection! | Krabby patties | | inherit | open | open | | 38-autosave | | | 2009-09-13 20:59:20 | 2009-09-14 03:59:20 | | 38 | http://kertong.com/katfood/katcook/?p=43 | 0 | revision | | 0 | | 44 | 2 | 2009-09-17 21:52:34 | 2009-09-18 04:52:34 | Thanks to my friend Cece I was given a starter for Amish Friendship Bread. Not sure what that is? Neither am I, but you can find the history on Wikipedia. It's basically a chain letter for baking. Someone somewhere starts a starter, and the starter is given to individuals over time, and each person makes a batch of dough with the starter, makes more starter to hand out to other friends, and bakes their starter into a wonderful cinnamon loaf. YUM! It had a great very sweet and cinnamony crispy top with soft bread inside and a nice hearty 'crust' that was thick and satisfyingly sweet to bite into. P1010575 P1010577 INGREDIENTS 1 cup Amish Friendship Bread Starter 1 cup applesauce 3 eggs 2 cups all-purpose flour 1 cup white sugar 1/2 cup milk 1 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon vanilla extract 1 (3.4 ounce) package of instant vanilla pudding mix 1/2 cup sugar 1 1/2 teaspoon ground cinnamon DIRECTIONS 1. Preheat oven to 325 degrees F. Grease 2 (9x5 inch) loaf pans. Combine 1/2 cup sugar, and 1 1/2 teaspoon of ground cinnamon. Use half of this and dust over loaf pans. 2. In a large non metal bowl, combine the Amish bread starter with applesauce, milk, eggs, flour, pudding mix, 1 cup sugar, 1 1/2 teaspoon ground cinnamon, salt, baking powder, baking soda, and vanilla. Mix well. Pour into prepared loaf pans. Sprinkle top with remaining sugar/cinnamon mix. 3. Bake for one hour. Remove from oven and cool in loaf pans for about 10-15 minutes until the bread is cool enough to separate from the pan. | Amish Friendship Bread | | publish | open | open | | amish-friendship-bread | | | 2009-09-17 21:52:34 | 2009-09-18 04:52:34 | | 0 | http://kertong.com/katfood/katcook/?p=44 | 0 | post | | 0 | | 45 | 2 | 2009-09-17 21:44:36 | 2009-09-18 04:44:36 | | P1010575 | | inherit | open | open | | p1010575 | | | 2009-09-17 21:44:36 | 2009-09-18 04:44:36 | | 44 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010575.jpg | 0 | attachment | image/jpeg | 0 | | 46 | 2 | 2009-09-17 21:44:57 | 2009-09-18 04:44:57 | | P1010577 | | inherit | open | open | | p1010577 | | | 2009-09-17 21:44:57 | 2009-09-18 04:44:57 | | 44 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010577.jpg | 0 | attachment | image/jpeg | 0 | | 47 | 2 | 2009-09-17 21:52:31 | 2009-09-18 04:52:31 | Thanks to my friend Cece I was given a starter for Amish Friendship Bread. Not sure what that is? Neither am I, but you can find the history on Wikipedia. It's basically a chain letter for baking. Someone somewhere starts a starter, and the starter is given to individuals over time, and each person makes a batch of dough with the starter, makes more starter to hand out to other friends, and bakes their starter into a wonderful cinnamon loaf. YUM! It had a great very sweet and cinnamony crispy top with soft bread inside and a nice hearty 'crust' that was thick and satisfyingly sweet to bite into. P1010575 P1010577 INGREDIENTS 1 cup Amish Friendship Bread Starter 1 cup applesauce 3 eggs 2 cups all-purpose flour 1 cup white sugar 1/2 cup milk 1 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon vanilla extract 1 (3.4 ounce) package of instant vanilla pudding mix 1/2 cup sugar 1 1/2 teaspoon ground cinnamon DIRECTIONS 1. Preheat oven to 325 degrees F. Grease 2 (9x5 inch) loaf pans. Combine 1/2 cup sugar, and 1 1/2 teaspoon of ground cinnamon. Use half of this and dust over loaf pans. 2. In a large non metal bowl, combine the Amish bread starter with applesauce, milk, eggs, flour, pudding mix, 1 cup sugar, 1 1/2 teaspoon ground cinnamon, salt, baking powder, baking soda, and vanilla. Mix well. Pour into prepared loaf pans. Sprinkle top with remaining sugar/cinnamon mix. 3. Bake for one hour. Remove from oven and cool in loaf pans for about 10-15 minutes until the bread is cool enough to separate from the pan. | Amish Friendship Bread | | inherit | open | open | | 44-revision | | | 2009-09-17 21:52:31 | 2009-09-18 04:52:31 | | 44 | http://kertong.com/katfood/katcook/?p=47 | 0 | revision | | 0 | | 48 | 2 | 2009-09-13 16:49:24 | 2009-09-13 23:49:24 | I think my fall senses are now in overdrive. Must. Have. Cinnamon. and. Pumpkin. Undeterred by my currently disabled stomach and the remainder of my apple cinnamon oatmeal bread that's calling to me from yesterday, I was determined to bake even more. Again, while looking through AllRecipes.com, I came across another easy but delicious recipe for pumpkin bread. The only bad thing about something as simple as pumpkin bread is that you run out of titles for it. Thus, this one is named Pumpkin Bread IV. Not very clever huh? But if you look at the dozens of pumpkin bread recipes on AllRecipes, you start to see why. This recipe is probably one of the healthiest I've ever made - I omitted all oil and butter, and only used applesauce. Since the doctor said I should stay away from fatty foods, I can at least argue that my baking has no oil and butter in it! I wanted to toss in a handful of chocolate chips but then remembered, oh, I'm not supposed to eat those either. Anyway, the bread turned out moist, cinnamony, pumpkin, and very warming to my malnourished soul. The recipe is for three loaves but since it was my first time making it, I only made one loaf, so the recipe below reflects the change in quantity and my substitutions. _EPS3045 INGREDIENTS 1 cup canned pumpkin puree 1/2 cup applesauce 1/2 cup white sugar 2 eggs 4 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves DIRECTIONS 1. Preheat the oven to 350 degrees. Grease and flour one 9x5 inch loaf pan. 2. In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Poor into pan. 3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed. *One day when I'm better I will add in chocolate chips! | Pumpkin Bread | | inherit | open | open | | 34-revision-3 | | | 2009-09-13 16:49:24 | 2009-09-13 23:49:24 | | 34 | http://kertong.com/katfood/katcook/?p=48 | 0 | revision | | 0 | P1010579 INGREDIENTS 2 1/2 cups of dry rotini 1 tbsp olive oil 1 tbsp garlic 4 oz of sliced mushrooms 1 14.5 oz can of creamed corn 6 oz of cooked/smoked turkey meat (any part of a turkey, really) 2 cups of spinach Salt and pepper DIRECTIONS 1. Boil a large pot of water and cook the rotini as instructed, usually 8 minutes for al dente. When done, drain and set aside. 2. Meanwhile, spray non stick cooking oil or heat 1 tbsp of olive oil in a skillet on medium heat. Add garlic and saute for 30 seconds. Then add mushrooms and saute for another minute. Add the creamed corn, turkey, and spinach. Mix the ingredients together and cook for about two minutes. Toss in the pasta and mix together, adding salt and pepper to taste. Cook until spinach is soft, then serve. | Smoked Turkey Rotini | | publish | open | open | | smoked-turkey-rotini | | | 2009-09-27 21:17:42 | 2009-09-28 04:17:42 | | 0 | http://kertong.com/katfood/katcook/?p=49 | 0 | post | | 0 | | 50 | 2 | 2009-09-27 21:11:46 | 2009-09-28 04:11:46 | | P1010579 | | inherit | open | open | | p1010579 | | | 2009-09-27 21:11:46 | 2009-09-28 04:11:46 | | 49 | http://kertong.com/katfood/katcook/wp-content/uploads/2009/09/P1010579.JPG | 0 | attachment | image/jpeg | 0 | P1010579 INGREDIENTS 2 1/2 cups of dry rotini 1 tbsp olive oil 1 tbsp garlic 4 oz of sliced mushrooms 1 14.5 oz can of creamed corn 6 oz of cooked/smoked turkey meat (any part of a turkey, really) 2 cups of spinach Salt and pepper DIRECTIONS 1. Boil a large pot of water and cook the rotini as instructed, usually 8 minutes for al dente. When done, drain and set aside. 2. Meanwhile, spray non stick cooking oil or heat 1 tbsp of olive oil in a skillet on medium heat. Add garlic and saute for 30 seconds. Then add mushrooms and saute for another minute. Add the creamed corn, turkey, and spinach. Mix the ingredients together and cook for about two minutes. Toss in the pasta and mix together, adding salt and pepper to taste. Cook until spinach is soft, then serve. | Smoked Turkey Rotini | | inherit | open | open | | 49-revision | | | 2009-09-27 21:17:36 | 2009-09-28 04:17:36 | | 49 | http://kertong.com/katfood/katcook/?p=51 | 0 | revision | | 0 | | 52 | 2 | 2010-01-04 23:04:27 | 2010-01-05 06:04:27 | I thought it would be kind of funny to document a cooking fail. Most food blogs only show successes, so why not show a recipe gone wrong? Here's the recipe: INGREDIENTS 1 1/3 cups all purpose flour 3 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/4 cups buttermilk 2 large eggs 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking 2 cups fresh blueberries Pure maple syrup PREPARATION Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries. Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup. As I prepped, I thought, okay, I can do this. Secretly, I'm terrified of pancakes. I've only made them once or twice, and honestly, I can't remember what happened to them. P1010906 So far so good. P1010907 Even more hope! P1010908 And..fail. | Pancake fail | | publish | open | open | | pancake-fail | | | 2010-01-04 23:04:27 | 2010-01-05 06:04:27 | | 0 | http://kertong.com/katfood/katcook/?p=52 | 0 | post | | 0 | | 53 | 2 | 2010-01-04 23:01:34 | 2010-01-05 06:01:34 | | P1010906 | | inherit | open | open | | p1010906 | | | 2010-01-04 23:01:34 | 2010-01-05 06:01:34 | | 52 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/01/P1010906.JPG | 0 | attachment | image/jpeg | 0 | | 54 | 2 | 2010-01-04 23:02:35 | 2010-01-05 06:02:35 | | P1010907 | | inherit | open | open | | p1010907 | | | 2010-01-04 23:02:35 | 2010-01-05 06:02:35 | | 52 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/01/P1010907.JPG | 0 | attachment | image/jpeg | 0 | | 55 | 2 | 2010-01-04 23:03:35 | 2010-01-05 06:03:35 | | P1010908 | | inherit | open | open | | p1010908 | | | 2010-01-04 23:03:35 | 2010-01-05 06:03:35 | | 52 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/01/P1010908.JPG | 0 | attachment | image/jpeg | 0 | | 56 | 2 | 2010-01-04 23:04:17 | 2010-01-05 06:04:17 | I thought it would be kind of funny to document a cooking fail. Most food blogs only show successes, so why not show a recipe gone wrong? Here's the recipe: INGREDIENTS 1 1/3 cups all purpose flour 3 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/4 cups buttermilk 2 large eggs 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking 2 cups fresh blueberries Pure maple syrup PREPARATION Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries. Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup. As I prepped, I thought, okay, I can do this. Secretly, I'm terrified of pancakes. I've only made them once or twice, and honestly, I can't remember what happened to them. P1010906 So far so good. P1010907 Even more hope! P1010908 And..fail. | Pancake fail | | inherit | open | open | | 52-revision | | | 2010-01-04 23:04:17 | 2010-01-05 06:04:17 | | 52 | http://kertong.com/katfood/katcook/?p=56 | 0 | revision | | 0 | | 57 | 2 | 2010-01-18 00:32:39 | 2010-01-18 07:32:39 | From Real Simple magazine: 2 cups gemelli, cooked per package instructions (I used farfalle, you can use any short pasta), and rinsed with cold water 2 cups chopped spinach 1 cup grape tomatoes, halved 4 oz fresh mozzarella, cut into small pieces 2 oz salami, cut into small pieces Toss all together, and drizzle with salad dressing below: 3 tablespoons olive oil 1 tbsp white wine vinegar 1/2 tsp kosher salt 1/4 tsp black pepper Whisk together four ingredients above. The salad is easy, refreshing, and tastes 'healthy'. EPSN4560 | Pasta Salad with Salami and Mozzarella | | publish | open | open | | pasta-salad-with-salami-and-mozzarella | | | 2010-01-18 00:33:46 | 2010-01-18 07:33:46 | | 0 | http://kertong.com/katfood/katcook/?p=57 | 0 | post | | 0 | | 58 | 2 | 2010-01-18 00:32:19 | 2010-01-18 07:32:19 | EPSON DSC Picture | EPSN4560 | | inherit | open | open | | epsn4560 | | | 2010-01-18 00:32:19 | 2010-01-18 07:32:19 | | 57 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/01/EPSN4560.jpg | 0 | attachment | image/jpeg | 0 | | 59 | 2 | 2010-01-18 00:31:54 | 2010-01-18 07:31:54 | From Real Simple magazine: 2 cups gemelli, cooked per package instructions (I used farfalle, you can use any short pasta), and rinsed with cold water 2 cups chopped spinach 1 cup grape tomatoes, halved 4 oz fresh mozzarella, cut into small pieces 2 oz salami, cut into small pieces Toss all together, and drizzle with salad dressing below: 3 tablespoons olive oil 1 tbsp white wine vinegar 1/2 tsp kosher salt 1/4 tsp black pepper Whisk together four ingredients above | Pasta Salad with Salami and Mozzarella | | inherit | open | open | | 57-revision | | | 2010-01-18 00:31:54 | 2010-01-18 07:31:54 | | 57 | http://kertong.com/katfood/katcook/?p=59 | 0 | revision | | 0 | | 60 | 2 | 2010-01-18 00:32:39 | 2010-01-18 07:32:39 | From Real Simple magazine: 2 cups gemelli, cooked per package instructions (I used farfalle, you can use any short pasta), and rinsed with cold water 2 cups chopped spinach 1 cup grape tomatoes, halved 4 oz fresh mozzarella, cut into small pieces 2 oz salami, cut into small pieces Toss all together, and drizzle with salad dressing below: 3 tablespoons olive oil 1 tbsp white wine vinegar 1/2 tsp kosher salt 1/4 tsp black pepper Whisk together four ingredients above. The salad is easy, refreshing, and tastes 'healthy'. EPSN4560 | Pasta Salad with Salami and Mozzarella | | inherit | open | open | | 57-revision-2 | | | 2010-01-18 00:32:39 | 2010-01-18 07:32:39 | | 57 | http://kertong.com/katfood/katcook/?p=60 | 0 | revision | | 0 | | 61 | 2 | 2010-01-18 00:40:07 | 2010-01-18 07:40:07 | From Real Simple magazine, October 2009 issue - no changes made 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp kosher salt 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup dark brown sugar 1/2 cup granulated sugar 1 large egg 1 tsp pure vanilla extract 1 12 oz package of small peanut butter cups, coarsely chopped (I used Reese's) 1) Heat oven to 375 degrees fahrenheit. Line 2 baking sheets with parchment paper. 2) Whisk together flour, baking soda, and salt. Set aside. 3) Beat butter and sugars until creamy. Add egg and vanilla and beat to combine. Slowly add in flour mixture until just incorporated. Fold in peanut butter cups. 4) Drop tablespoon sized mounts of dough 2 inches apart onto baking sheets. Bake until light brown around edges, 12-15 minutes (in my case, took 9-10 minutes). Transfer to a baking rack to cool. The cookies are slightly chewy, slightly crispy, and have a great junky peanut butter cup flavor. EPSN4562 | Peanut Butter Cup Cookies | | publish | open | open | | peanut-butter-cup-cookies | | | 2010-01-18 00:40:07 | 2010-01-18 07:40:07 | | 0 | http://kertong.com/katfood/katcook/?p=61 | 0 | post | | 0 | | 62 | 2 | 2010-01-18 00:39:55 | 2010-01-18 07:39:55 | EPSON DSC Picture | EPSN4562 | | inherit | open | open | | epsn4562 | | | 2010-01-18 00:39:55 | 2010-01-18 07:39:55 | | 61 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/01/EPSN4562.jpg | 0 | attachment | image/jpeg | 0 | | 63 | 2 | 2010-01-18 00:39:20 | 2010-01-18 07:39:20 | From Real Simple magazine, October 2009 issue - no changes made 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp kosher salt 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup dark brown sugar 1/2 cup granulated sugar 1 large egg 1 tsp pure vanilla extract 1 12 oz package of small peanut butter cups, coarsely chopped (I used Reese's) 1) Heat oven to 375 degrees fahrenheit. Line 2 baking sheets with parchment paper. 2) Whisk together flour, baking soda, and salt. Set aside. 3) Beat butter and sugars until creamy. Add egg and vanilla and beat to combine. Slowly add in flour mixture until just incorporated. Fold in peanut butter cups. 4) Drop tablespoon sized mounts of dough 2 inches apart onto baking sheets. Bake until light brown around edges, 12-15 minutes (in my case, took 9-10 minutes). Transfer to a baking rack to cool. The cookies are slightly chewy, silg | Peanut Butter Cup Cookies | | inherit | open | open | | 61-revision | | | 2010-01-18 00:39:20 | 2010-01-18 07:39:20 | | 61 | http://kertong.com/katfood/katcook/?p=63 | 0 | revision | | 0 | | 64 | 2 | 2010-07-16 22:26:29 | 2010-07-17 05:26:29 | Martha Stewart has really inspired me to get baking again. Her recipes are very simple. So simple that your everyday, overworked, non experienced kitchen person can make something delicious. Yumsugar is a great website for finding recipes, because they pick and choose interesting ones to present. Granted, it's probably one giant affiliate scheme but hey, if it means I don't have to troll the nets, it works for me! Yumsugar linked to this Martha Stewart recipe for blackberry crumb bars. I only had one container of blackberries, so I decided to use 2 cups of frozen blueberries instead of the blackberries and the whole thing turned out marvelous. I should warn you, the recipe says 16 servings, but they are TINY. Gather your ingredients: 6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan **Instead of using butter for the pan, I used nonstick baking spray 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan 1/2 cup packed light-brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 2 large eggs 2 containers (5 ounces each) blackberries **I used 2 cups frozen blueberries Directions 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess. **I didn't use any parchment paper, no problem, I just left the bars in the glass baking dish I used 2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. 3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. 4. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 3 days. The bars were moist, the berries sweet and delicious, and the crumble top perfect. Let's just say I ate half of the bars before stopping myself. P1030548 P1030547 | Blueberry Bar Crumble | | publish | open | open | | blueberry-bar-crumble | | | 2010-07-16 22:26:29 | 2010-07-17 05:26:29 | | 0 | http://kertong.com/katfood/katcook/?p=64 | 0 | post | | 0 | | 65 | 2 | 2010-07-16 00:51:45 | 2010-07-16 07:51:45 | Martha Stewart has really inspired me to get baking again. Her recipes are very simple. So simple that your everyday, overworked, non experienced kitchen person can make something delicious. Yumsugar is a great website for finding recipes, because they pick and choose interesting ones to present. Granted, it's probably one giant affiliate scheme but hey, if it means I don't have to troll the nets, it works for me! Yumsugar linked to this Martha Stewart recipe for blackberry crumb bars. I only had one container of blackberries, so I decided to use 2 cups of frozen blueberries instead of the blackberries and the whole thing turned out marvelous. I should warn you, the recipe says 16 servings, but they are TINY. Gather your ingredients: 6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan **Instead of using butter for the pan, I used nonstick baking spray 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan 1/2 cup packed light-brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 2 large eggs 2 containers (5 ounces each) blackberries **I used 2 cups frozen blueberries Directions 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess. **I didn't use any parchment paper, 2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. 3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. 4. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 3 days. | Blueberry Bar Crumble | | inherit | open | open | | 64-revision | | | 2010-07-16 00:51:45 | 2010-07-16 07:51:45 | | 64 | http://kertong.com/katfood/katcook/?p=65 | 0 | revision | | 0 | | 66 | 2 | 2010-07-16 00:52:02 | 2010-07-16 07:52:02 | Martha Stewart has really inspired me to get baking again. Her recipes are very simple. So simple that your everyday, overworked, non experienced kitchen person can make something delicious. Yumsugar is a great website for finding recipes, because they pick and choose interesting ones to present. Granted, it's probably one giant affiliate scheme but hey, if it means I don't have to troll the nets, it works for me! Yumsugar linked to this Martha Stewart recipe for blackberry crumb bars. I only had one container of blackberries, so I decided to use 2 cups of frozen blueberries instead of the blackberries and the whole thing turned out marvelous. I should warn you, the recipe says 16 servings, but they are TINY. Gather your ingredients: 6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan **Instead of using butter for the pan, I used nonstick baking spray 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan 1/2 cup packed light-brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 2 large eggs 2 containers (5 ounces each) blackberries **I used 2 cups frozen blueberries Directions 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess. **I didn't use any parchment paper, no problem, I just left the bars in the glass baking dish I used 2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. 3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. 4. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 3 days. | Blueberry Bar Crumble | | inherit | open | open | | 64-revision-2 | | | 2010-07-16 00:52:02 | 2010-07-16 07:52:02 | | 64 | http://kertong.com/katfood/katcook/?p=66 | 0 | revision | | 0 | | 67 | 2 | 2010-07-16 00:52:44 | 2010-07-16 07:52:44 | Martha Stewart has really inspired me to get baking again. Her recipes are very simple. So simple that your everyday, overworked, non experienced kitchen person can make something delicious. Yumsugar is a great website for finding recipes, because they pick and choose interesting ones to present. Granted, it's probably one giant affiliate scheme but hey, if it means I don't have to troll the nets, it works for me! Yumsugar linked to this Martha Stewart recipe for blackberry crumb bars. I only had one container of blackberries, so I decided to use 2 cups of frozen blueberries instead of the blackberries and the whole thing turned out marvelous. I should warn you, the recipe says 16 servings, but they are TINY. Gather your ingredients: 6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan **Instead of using butter for the pan, I used nonstick baking spray 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan 1/2 cup packed light-brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 2 large eggs 2 containers (5 ounces each) blackberries **I used 2 cups frozen blueberries Directions 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess. **I didn't use any parchment paper, no problem, I just left the bars in the glass baking dish I used 2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. 3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. 4. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 3 days. The bars were moist, the berries sweet and delicious, and the crumble top perfect. Let's just say I ate half of the bars before stopping myself. | Blueberry Bar Crumble | | inherit | open | open | | 64-revision-3 | | | 2010-07-16 00:52:44 | 2010-07-16 07:52:44 | | 64 | http://kertong.com/katfood/katcook/?p=67 | 0 | revision | | 0 | | 68 | 2 | 2010-07-16 22:25:10 | 2010-07-17 05:25:10 | | P1030548 | | inherit | open | open | | p1030548 | | | 2010-07-16 22:25:10 | 2010-07-17 05:25:10 | | 64 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/07/P1030548.jpg | 0 | attachment | image/jpeg | 0 | | 69 | 2 | 2010-07-16 22:26:18 | 2010-07-17 05:26:18 | | P1030547 | | inherit | open | open | | p1030547 | | | 2010-07-16 22:26:18 | 2010-07-17 05:26:18 | | 64 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/07/P1030547.JPG | 0 | attachment | image/jpeg | 0 | | 70 | 2 | 2010-07-16 22:25:39 | 2010-07-17 05:25:39 | Martha Stewart has really inspired me to get baking again. Her recipes are very simple. So simple that your everyday, overworked, non experienced kitchen person can make something delicious. Yumsugar is a great website for finding recipes, because they pick and choose interesting ones to present. Granted, it's probably one giant affiliate scheme but hey, if it means I don't have to troll the nets, it works for me! Yumsugar linked to this Martha Stewart recipe for blackberry crumb bars. I only had one container of blackberries, so I decided to use 2 cups of frozen blueberries instead of the blackberries and the whole thing turned out marvelous. I should warn you, the recipe says 16 servings, but they are TINY. Gather your ingredients: 6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan **Instead of using butter for the pan, I used nonstick baking spray 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan 1/2 cup packed light-brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 2 large eggs 2 containers (5 ounces each) blackberries **I used 2 cups frozen blueberries Directions 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess. **I didn't use any parchment paper, no problem, I just left the bars in the glass baking dish I used 2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. 3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. 4. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 3 days. The bars were moist, the berries sweet and delicious, and the crumble top perfect. Let's just say I ate half of the bars before stopping myself. P1030548 | Blueberry Bar Crumble | | inherit | open | open | | 64-revision-4 | | | 2010-07-16 22:25:39 | 2010-07-17 05:25:39 | | 64 | http://kertong.com/katfood/katcook/?p=70 | 0 | revision | | 0 | | 71 | 2 | 2010-10-03 21:51:00 | 2010-10-04 04:51:00 | I've cooked a lot since July, but apparently I'm too lazy to upload the recipes and pictures. And then my computer crashed and who knows where those pictures went! Here's a relatively simple dessert recipe that you can use for when you want something sweet that is low commitment. I found it in Real Simple's Sept 2010 issue. All you need? 6 cups of cornflakes, 2 tablespoons of butter, 1 10 oz package of marshmallows, and 1/4 teaspoon of ground cinnamon. P1030715 To get started, just spray the bottom of your 8 inch square baking pan with some Pam or equivalent, and then line with wax paper or parchment with an overhang on two sides for easy lift out later. Then in a saucepan you want to melt the 2 tbsp of butter with the entire bag of marshmallows on medium heat, stirring until everything is melted. P1030717 After all is melted, mix in the cornflakes and cinnamon. Then press the mixture into the square pan evenly. After that, just let it cool completely, lift out, and then cut into squares to enjoy! P1030718 P1030719 | Crispy Cinnamon Cornflake Squares | | publish | open | open | | crispy-cinnamon-cornflake-squares | | | 2010-10-03 21:51:00 | 2010-10-04 04:51:00 | | 0 | http://kertong.com/katfood/katcook/?p=71 | 0 | post | | 0 | | 72 | 2 | 2010-10-03 21:45:35 | 2010-10-04 04:45:35 | | P1030715 | | inherit | open | open | | p1030715 | | | 2010-10-03 21:45:35 | 2010-10-04 04:45:35 | | 71 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/10/P1030715.JPG | 0 | attachment | image/jpeg | 0 | | 73 | 2 | 2010-10-03 21:48:30 | 2010-10-04 04:48:30 | | P1030717 | | inherit | open | open | | p1030717 | | | 2010-10-03 21:48:30 | 2010-10-04 04:48:30 | | 71 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/10/P1030717.JPG | 0 | attachment | image/jpeg | 0 | | 74 | 2 | 2010-10-03 21:49:45 | 2010-10-04 04:49:45 | | P1030718 | | inherit | open | open | | p1030718 | | | 2010-10-03 21:49:45 | 2010-10-04 04:49:45 | | 71 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/10/P1030718.JPG | 0 | attachment | image/jpeg | 0 | | 75 | 2 | 2010-10-03 21:50:30 | 2010-10-04 04:50:30 | | P1030719 | | inherit | open | open | | p1030719 | | | 2010-10-03 21:50:30 | 2010-10-04 04:50:30 | | 71 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/10/P1030719.JPG | 0 | attachment | image/jpeg | 0 | | 76 | 2 | 2010-10-03 21:50:19 | 2010-10-04 04:50:19 | I've cooked a lot since July, but apparently I'm too lazy to upload the recipes and pictures. And then my computer crashed and who knows where those pictures went! Here's a relatively simple dessert recipe that you can use for when you want something sweet that is low commitment. I found it in Real Simple's Sept 2010 issue. All you need? 6 cups of cornflakes, 2 tablespoons of butter, 1 10 oz package of marshmallows, and 1/4 teaspoon of ground cinnamon. P1030715 To get started, just spray the bottom of your 8 inch square baking pan with some Pam or equivalent, and then line with wax paper or parchment with an overhang on two sides for easy lift out later. Then in a saucepan you want to melt the 2 tbsp of butter with the entire bag of marshmallows on medium heat, stirring until everything is melted. P1030717 After all is melted, mix in the cornflakes and cinnamon. Then press the mixture into the square pan evenly. After that, just let it cool completely, lift out, and then cut into squares to enjoy! P1030718 | Crispy Cinnamon Cornflake Squares | | inherit | open | open | | 71-revision | | | 2010-10-03 21:50:19 | 2010-10-04 04:50:19 | | 71 | http://kertong.com/katfood/katcook/?p=76 | 0 | revision | | 0 | | 77 | 2 | 2010-10-03 22:03:22 | 2010-10-04 05:03:22 | Ever seen the Food Network show Semi Homemade with Sandra Lee? This recipe reminds me of something that would fly on that show - almost nothing is really made from scratch, and is super easy to make. Perfect for the evening where you really don't have time to do anything that requires thinking or physical labor. This recipe is from the May 2010 issue of Real Simple. What you need: 16 buttery crackers like Ritz, crushed (about 3/4 cup) 6 oz Sharp Cheddar, grated 1 clove garlic, finely chopped 1/4 tsp of Kosher salt 1/4 tsp of black pepper 4 6 oz boneless, skinless chicken breasts 4 tbsp of unsalted butter, melted Wild rice pilaf with steamed green beans (optional, and I used brown rice pilaf with diced carrots and peas) P1030721 Preheat oven to 350 degrees F. Afterward, combine the crackers, cheese, garlic, salt, and pepper in a bowl. Dip the chicken in the butter, then in the cracker mixture, making sure to coat well, and then place on a foil-lined baking sheet. P1030722 Sprinkle any remaining cracker mixture on the chicken, and drizzle any of the remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes (for me it took about 35 minutes). Serve with the pilaf and rice if any. P1030723 P1030724 | Cheddar Chicken | | publish | open | open | | cheddar-chicken | | | 2010-10-03 22:03:22 | 2010-10-04 05:03:22 | | 0 | http://kertong.com/katfood/katcook/?p=77 | 0 | post | | 0 | | 78 | 2 | 2010-10-03 21:58:58 | 2010-10-04 04:58:58 | | P1030721 | | inherit | open | open | | p1030721 | | | 2010-10-03 21:58:58 | 2010-10-04 04:58:58 | | 77 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/10/P1030721.JPG | 0 | attachment | image/jpeg | 0 | | 79 | 2 | 2010-10-03 22:00:49 | 2010-10-04 05:00:49 | | P1030722 | | inherit | open | open | | p1030722 | | | 2010-10-03 22:00:49 | 2010-10-04 05:00:49 | | 77 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/10/P1030722.JPG | 0 | attachment | image/jpeg | 0 | | 80 | 2 | 2010-10-03 22:02:36 | 2010-10-04 05:02:36 | | P1030723 | | inherit | open | open | | p1030723 | | | 2010-10-03 22:02:36 | 2010-10-04 05:02:36 | | 77 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/10/P1030723.JPG | 0 | attachment | image/jpeg | 0 | | 81 | 2 | 2010-10-03 22:03:02 | 2010-10-04 05:03:02 | | P1030724 | | inherit | open | open | | p1030724 | | | 2010-10-03 22:03:02 | 2010-10-04 05:03:02 | | 77 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/10/P1030724.JPG | 0 | attachment | image/jpeg | 0 | | 82 | 2 | 2010-10-03 22:00:38 | 2010-10-04 05:00:38 | Ever seen the Food Network show Semi Homemade with Sandra Lee? This recipe reminds me of something that would fly on that show - almost nothing is really made from scratch, and is super easy to make. Perfect for the evening where you really don't have time to do anything that requires thinking or physical labor. This recipe is from the May 2010 issue of Real Simple. What you need: 16 buttery crackers like Ritz, crushed (about 3/4 cup) 6 oz Sharp Cheddar, grated 1 clove garlic, finely chopped 1/4 tsp of Kosher salt 1/4 tsp of black pepper 4 6 oz boneless, skinless chicken breasts 4 tbsp of unsalted butter, melted Wild rice pilaf with steamed green beans (optional, and I used brown rice pilaf with diced carrots and peas) P1030721 Preheat oven to 350 degrees F. Afterward, combine the crackers, cheese, garlic, salt, and pepper in a bowl. Dip the chicken in the butter, then in the cracker mixture, making sure to coat well, and then place on a foil-lined baking sheet. | Cheddar Chicken | | inherit | open | open | | 77-revision | | | 2010-10-03 22:00:38 | 2010-10-04 05:00:38 | | 77 | http://kertong.com/katfood/katcook/?p=82 | 0 | revision | | 0 | | 83 | 2 | 2010-11-25 20:17:45 | 2010-11-26 03:17:45 | I find that I rarely cook with pork, and I often ask myself why that is. Pork is fatty, it's delicious, it's everywhere, and yet I never find the desire to cook it. Beef? Sure. Chicken? All the time. Lamb? Sometimes. But pork? Hm. I stumbled across this awesome recipe from Real Simple in the October 2010 issue, and decided to make it, even though a) I rarely make pork dishes and b) I make lentil dishes even less. What you'll need: 1 cup green lentils, rinsed Kosher salt and black pepper 1 red apple, cut into 1/2 inch pieces 1 celery stalk, thinly sliced 1/4 cup fresh flat-leaf parsley leaves (also known as Italian parsley) 2 tablespoons fresh lemon juice 3 tablespoons olive oil (I used extra virgin, or EVOO as Rachael Ray says) 2 tablespoons balsamic vinegar 2 tablespoons brown sugar (I used dark brown sugar) 1 1 1/4 pound pork tenderloin (I purchased thinly sliced ones, instead of an entire tenderloin) Gather your ingredients: P1030769 Meanwhile, heat your oven to 400 degrees fahrenheit, then get started on your lentils. Bring 4 cups of water to a boil. P1030770 Add the lentils and 1 teaspoon, stirring occasionally, until the lentils are tender, about 20-30 minutes. I should warn you I went the full 30 minutes but I feel like I should have cooked them a tad longer, they didn't seem as tender as they could have been. Maybe because I made them in a cast iron dutch oven? Drain and rinse afterward with cool water to cool. In a medium bowl, toss with the apple, celery, parsley, lemon juice, 2 tablespoons of the oil, and 1/4 teaspoon each of salt and pepper. Meanwhile, in a small bowl, combine the balsamic vinegar and sugar. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper and cook, turning occasionally, until browned, 3-4 minutes (since these are thin slices). If you're using the entire tenderloin, brown for 6-8 minutes per side. Transfer to the oven and roast until the pork is cooked through, 10-12 minutes, basting with the balsalmic glaze twice during the last 5 minutes of cooking. Let rest before slicing. Serve with lentils and any pan drippings. **For those of you who don't have an ovenproof skillet (like me), I found it fine to just add the pork to a baking sheet that's been pretty oiled to prevent sticking. This dish was incredibly simple, the glaze and pork were delicious, and I loved the refreshing flavor of the slightly tart lentils. P1030771 | Balsamic-Glazed Pork with Lentils | | publish | open | open | | balsamic-glazed-pork-with-lentils | | | 2010-11-25 20:19:52 | 2010-11-26 03:19:52 | | 0 | http://kertong.com/katfood/katcook/?p=83 | 0 | post | | 0 | | 84 | 2 | 2010-11-25 20:08:47 | 2010-11-26 03:08:47 | | P1030769 | | inherit | open | open | | p1030769 | | | 2010-11-25 20:08:47 | 2010-11-26 03:08:47 | | 83 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030769.JPG | 0 | attachment | image/jpeg | 0 | | 85 | 2 | 2010-11-25 20:13:45 | 2010-11-26 03:13:45 | | P1030770 | | inherit | open | open | | p1030770 | | | 2010-11-25 20:13:45 | 2010-11-26 03:13:45 | | 83 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030770.JPG | 0 | attachment | image/jpeg | 0 | | 86 | 2 | 2010-11-25 20:17:03 | 2010-11-26 03:17:03 | | P1030771 | | inherit | open | open | | p1030771 | | | 2010-11-25 20:17:03 | 2010-11-26 03:17:03 | | 83 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030771.JPG | 0 | attachment | image/jpeg | 0 | | 87 | 2 | 2010-11-25 20:16:05 | 2010-11-26 03:16:05 | I find that I rarely cook with pork, and I often ask myself why that is. Pork is fatty, it's delicious, it's everywhere, and yet I never find the desire to cook it. Beef? Sure. Chicken? All the time. Lamb? Sometimes. But pork? Hm. I stumbled across this awesome recipe from Real Simple in the October 2010 issue, and decided to make it, even though a) I rarely make pork dishes and b) I make lentil dishes even less. What you'll need: 1 cup green lentils, rinsed Kosher salt and black pepper 1 red apple, cut into 1/2 inch pieces 1 celery stalk, thinly sliced 1/4 cup fresh flat-leaf parsley leaves (also known as Italian parsley) 2 tablespoons fresh lemon juice 3 tablespoons olive oil (I used extra virgin, or EVOO as Rachael Ray says) 2 tablespoons balsamic vinegar 2 tablespoons brown sugar (I used dark brown sugar) 1 1 1/4 pound pork tenderloin (I purchased thinly sliced ones, instead of an entire tenderloin) Gather your ingredients: P1030769 Meanwhile, heat your oven to 400 degrees fahrenheit, then get started on your lentils. Bring 4 cups of water to a boil. P1030770 Add the lentils and 1 teaspoon, stirring occasionally, until the lentils are tender, about 20-30 minutes. I should warn you I went the full 30 minutes but I feel like I should have cooked them a tad longer, they didn't seem as tender as they could have been. Maybe because I made them in a cast iron dutch oven? Drain and rinse afterward with cool water to cool. In a medium bowl, toss with the apple, celery, parsley, lemon juice, 2 tablespoons of the oil, and 1/4 teaspoon each of salt and pepper. Meanwhile, in a small bowl, combine the balsamic vinegar and sugar. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper and cook, turning occasionally, until browned, 3-4 minutes (since these are thin slices). If you're using the entire tenderloin, brown for 6-8 minutes per side. Transfer to the oven and roast until the pork is cooked through, 10-12 minutes, basting with the balsalmic glaze twice during the last 5 minutes of cooking. Let rest before slicing. Serve with lentils and any pan drippings. **For those of you who don't have an ovenproof skillet (like me), I found it fine to just add the pork to a baking sheet that's been pretty oil | Balsamic-Glazed Pork with Lentils | | inherit | open | open | | 83-revision | | | 2010-11-25 20:16:05 | 2010-11-26 03:16:05 | | 83 | http://kertong.com/katfood/katcook/?p=87 | 0 | revision | | 0 | | 88 | 2 | 2010-11-25 20:17:45 | 2010-11-26 03:17:45 | I find that I rarely cook with pork, and I often ask myself why that is. Pork is fatty, it's delicious, it's everywhere, and yet I never find the desire to cook it. Beef? Sure. Chicken? All the time. Lamb? Sometimes. But pork? Hm. I stumbled across this awesome recipe from Real Simple in the October 2010 issue, and decided to make it, even though a) I rarely make pork dishes and b) I make lentil dishes even less. What you'll need: 1 cup green lentils, rinsed Kosher salt and black pepper 1 red apple, cut into 1/2 inch pieces 1 celery stalk, thinly sliced 1/4 cup fresh flat-leaf parsley leaves (also known as Italian parsley) 2 tablespoons fresh lemon juice 3 tablespoons olive oil (I used extra virgin, or EVOO as Rachael Ray says) 2 tablespoons balsamic vinegar 2 tablespoons brown sugar (I used dark brown sugar) 1 1 1/4 pound pork tenderloin (I purchased thinly sliced ones, instead of an entire tenderloin) Gather your ingredients: P1030769 Meanwhile, heat your oven to 400 degrees fahrenheit, then get started on your lentils. Bring 4 cups of water to a boil. P1030770 Add the lentils and 1 teaspoon, stirring occasionally, until the lentils are tender, about 20-30 minutes. I should warn you I went the full 30 minutes but I feel like I should have cooked them a tad longer, they didn't seem as tender as they could have been. Maybe because I made them in a cast iron dutch oven? Drain and rinse afterward with cool water to cool. In a medium bowl, toss with the apple, celery, parsley, lemon juice, 2 tablespoons of the oil, and 1/4 teaspoon each of salt and pepper. Meanwhile, in a small bowl, combine the balsamic vinegar and sugar. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper and cook, turning occasionally, until browned, 3-4 minutes (since these are thin slices). If you're using the entire tenderloin, brown for 6-8 minutes per side. Transfer to the oven and roast until the pork is cooked through, 10-12 minutes, basting with the balsalmic glaze twice during the last 5 minutes of cooking. Let rest before slicing. Serve with lentils and any pan drippings. **For those of you who don't have an ovenproof skillet (like me), I found it fine to just add the pork to a baking sheet that's been pretty oiled to prevent sticking. This dish was incredibly simple, the glaze and pork were delicious, and I loved the refreshing flavor of the slightly tart lentils. P1030771 | Balsamic-Glazed Pork with Lentils | | inherit | open | open | | 83-revision-2 | | | 2010-11-25 20:17:45 | 2010-11-26 03:17:45 | | 83 | http://kertong.com/katfood/katcook/?p=88 | 0 | revision | | 0 | | 89 | 2 | 2010-11-25 20:44:06 | 2010-11-26 03:44:06 | Pumpkin is hands down the best thing about fall. Forget about the holidays, the fall leaves, the crisp air - we should really be hailing the pumpkin. When else do you have the excuse to deliriously stuff your face with pumpkin lattes, pumpkin bread, pumpkin pie... Thanks again to Real Simple, I found this easy recipe in the November 2010 issue. I guess I could make this year round thanks to canned pumpkin puree. Yeah! What you need 1 cup (2 sticks) of unsalted butter at room temperature (personally, I just pop cold butter into the microwave for 10-15 seconds and then slice the butter for the mixer) and some extra for the pan (I never bother with the extra, I just use spray stuff like Pam) 3 cups all purpose flour, spooned and leveled, and extra for the pan 5 teaspoons of pumpkin pie spice (yes, surprisingly, this does exist) 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups granulated sugar 3 large eggs 1 15 ounce can pumpkin puree (1 1/2 cups) 1/2 cup whole milk (I used nonfat) 1/4 cup molasses 1 1/4 cup confectioners sugar 2 tablespoons fresh lemon juice Gather your ingredients P1030776 Heat oven to 350 degrees fahrenheit. Butter/spray and flour a 12 cup Bundt pan. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. P1030778 Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. P1030779 Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture might look very wet and curdled). Reduce the mixer speed to low, gradually add the flour mixture and mix until just combined (don't overmix). P1030781 Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes (mine took 55 minutes). Let cool in the pan for 30 minutes, and then invert onto a wire rack to cool completely. In a bowl, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving. Look at this beautiful cake. The insides were moist and exactly how I want pumpkin cake to taste. I have to admit I wasn't a fan of the lemony glaze though. It was a tad too tart. Maybe next time I'll consider a maple streusel topping. P1030783 P1030785 | Spiced Pumpkin Cake | | publish | open | open | | spiced-pumpkin-cake | | | 2010-11-25 20:44:06 | 2010-11-26 03:44:06 | | 0 | http://kertong.com/katfood/katcook/?p=89 | 0 | post | | 0 | | 90 | 2 | 2010-11-25 20:38:00 | 2010-11-26 03:38:00 | | P1030776 | | inherit | open | open | | p1030776 | | | 2010-11-25 20:38:00 | 2010-11-26 03:38:00 | | 89 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030776.JPG | 0 | attachment | image/jpeg | 0 | | 91 | 2 | 2010-11-25 20:39:04 | 2010-11-26 03:39:04 | | P1030778 | | inherit | open | open | | p1030778 | | | 2010-11-25 20:39:04 | 2010-11-26 03:39:04 | | 89 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030778.JPG | 0 | attachment | image/jpeg | 0 | | 92 | 2 | 2010-11-25 20:40:02 | 2010-11-26 03:40:02 | | P1030779 | | inherit | open | open | | p1030779 | | | 2010-11-25 20:40:02 | 2010-11-26 03:40:02 | | 89 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030779.JPG | 0 | attachment | image/jpeg | 0 | | 93 | 2 | 2010-11-25 20:42:01 | 2010-11-26 03:42:01 | | P1030781 | | inherit | open | open | | p1030781 | | | 2010-11-25 20:42:01 | 2010-11-26 03:42:01 | | 89 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030781.JPG | 0 | attachment | image/jpeg | 0 | | 94 | 2 | 2010-11-25 20:43:13 | 2010-11-26 03:43:13 | | P1030783 | | inherit | open | open | | p1030783 | | | 2010-11-25 20:43:13 | 2010-11-26 03:43:13 | | 89 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030783.JPG | 0 | attachment | image/jpeg | 0 | | 95 | 2 | 2010-11-25 20:43:45 | 2010-11-26 03:43:45 | | P1030785 | | inherit | open | open | | p1030785 | | | 2010-11-25 20:43:45 | 2010-11-26 03:43:45 | | 89 | http://kertong.com/katfood/katcook/wp-content/uploads/2010/11/P1030785.JPG | 0 | attachment | image/jpeg | 0 | | 96 | 2 | 2010-11-25 20:42:46 | 2010-11-26 03:42:46 | Pumpkin is hands down the best thing about fall. Forget about the holidays, the fall leaves, the crisp air - we should really be hailing the pumpkin. When else do you have the excuse to deliriously stuff your face with pumpkin lattes, pumpkin bread, pumpkin pie... Thanks again to Real Simple, I found this easy recipe in the November 2010 issue. I guess I could make this year round thanks to canned pumpkin puree. Yeah! What you need 1 cup (2 sticks) of unsalted butter at room temperature (personally, I just pop cold butter into the microwave for 10-15 seconds and then slice the butter for the mixer) and some extra for the pan (I never bother with the extra, I just use spray stuff like Pam) 3 cups all purpose flour, spooned and leveled, and extra for the pan 5 teaspoons of pumpkin pie spice (yes, surprisingly, this does exist) 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups granulated sugar 3 large eggs 1 15 ounce can pumpkin puree (1 1/2 cups) 1/2 cup whole milk (I used nonfat) 1/4 cup molasses 1 1/4 cup confectioners sugar 2 tablespoons fresh lemon juice Gather your ingredients P1030776 Heat oven to 350 degrees fahrenheit. Butter/spray and flour a 12 cup Bundt pan. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. P1030778 Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. P1030779 Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture might look very wet and curdled). Reduce the mixer speed to low, gradually add the flour mixture and mix until just combined (don't overmix). P1030781 Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes (mine took 55 minutes). Let cool in the pan for 30 minutes, and then invert onto a wire rack to cool completely. In a bowl, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving. Look at this beautiful cake. The insides were moist and exactly how I want pumpkin cake to taste. I have to admit I wasn't a fan of the lemony gla | Spiced Pumpkin Cake | | inherit | open | open | | 89-revision | | | 2010-11-25 20:42:46 | 2010-11-26 03:42:46 | | 89 | http://kertong.com/katfood/katcook/?p=96 | 0 | revision | | 0 | +----+-------------+---------------------+---------------------+------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+--------------------------------------------------------------+--------------+-------------+----------------+-------------+---------------+-------------------------------------------------+---------+--------+---------------------+---------------------+-----------------------+-------------+--------------------------------------------------------------------+------------+------------+----------------+---------------+ 94 rows in set (0.06 sec)