About Me!
I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3
recent entries
 Slow-Cooker Black Bean Soup
Giant V-day Candy Coated Sugar Cookies
French Croissants
Stovetop Popcorn - Way Easier Than Pie!
Trying out new things
Classic German Food
Not Exactly the Same Old Pumpkin Pie
Ginger Cookies
So easy its Cheesy... Yaki Onigiri
Little Pies
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Moffles!
Tuesday, March 24, 2009 | Time: 8:07 AM
I just got a new waffle maker!!! Its way, way better than the one I had (which I threw away out of frustration). The one I'd previously purchased always burned everything, as the heating element was right in the middle of the waffle plate, instead of spread out for even cooking. Ok, it was the cheap one, a little generic $9 guy. Sometimes you get what you pay for.
This time, I purchased a $20 waffle maker by GE from Walmart. I was a little nervous spending so much on the thing, and just hoped it would work out well. And to my immense relief, its an Excellent appliance. It only cooks 2 waffles at a time, but the waffle iron is very deep so the waffles come up thick and springy like pillows. And the heating element is in the right spot because they are evenly cooked, with no burn spots (unless you leave them on too long of course).
So here we are again - more recipes involving Waffles! These are special though. Inspired by the recent craze in Japan for 'Moffles' (mochi in waffle shapes), but with a tweak of two of my own, this is a really wonderful breakfast or snack that is both healthy and tasty!!
 Moffles
1 1/2 cups mochiko (glutenous rice flour)
1/2 teaspoon salt
1 1/3 cups water (or milk or coconut milk)
1/4 cup granulated sugar (or brown sugar, or honey)
1/4 cup tofu (about 1/8th of a block)
Mix all ingredients in a bowl and blend with a hand mixer till the tofu is well mixed in and (mostly) not lumpy. Batter will be thick! Bake in waffle maker according to appliance instructions until golden-brown, tops will be crispy and insides will be gooey :)
You can't taste the tofu at all, weather or not you like tofu to begin with. But its there, for added protien - much more than just an All-Carb breakfast or snack.
You can do alot with these guys, too! In Japan they have many different flavor combinations from sweet to savory - check out this article or this article, to get some ideas.
Alternitively, if you already have some mochi on hand, you can just pop a peice of mochi onto a preheated waffle maker, even the filled type, for an even quicker snack.
Home-style Tacos and Enchiladas!
Saturday, March 21, 2009 | Time: 11:59 AM
Yum, I really like Tacos. Who doesn't like tacos? And if you dont like Tacos, you probably haven't had good ones!
 One great thing about living in Texas is the abundant supply of cheap Mexican spices and sauces. You can go to any store and get 'em. Not the name brand stuff like taco kits, Old El Passo whatever, nonsense. I'm not talking about that stuff. I'm talking real, honest to god Mexican foodstuff.
Yum. Did I mention its yum?
This is a totally easy thing to do and you can do it with whatever you have on hand. Breakfast, lunch, dinner.
These particular tacos are Breakfast Tacos.
 Breakfast Tacos
Makes 6-8 tacos
4 large eggs, beaten
1/4 package mushrooms, chopped
6-8 flour or corn tortillas
1/4-1/2 cup shredded cheese
Fajita Seasoning
Salsa
Butter 1. In a large skillet, cook eggs and mushrooms together with a dash of Fajita Seasoning. Remove from pan and set aside. Pan fry the tortillas on one side, in a bit of butter. Flip them, then fill with the egg mixture, a bit of cheese and a spoon full of Salsa.
2. With a fork or spatula, fold the tortilla in half over the mixture. Press gently to secure. Cook for a minute or so, then flip the whole thing so the other side cooks and cheese melts.
Serve with fruit :)
Enchiladas are really easy to make, taste good, and are fairly healthy. You can make a couple batches of these (just double or triple the recipe) and freeze them for later. And, made with corn tortillas, they're Gluten-Free!
You can just pour a big ol' jar of Enchilada Sauce on top of these, but I only had a little bit left, so I mixed it with Cream and made a yummy sauce. I suppose you could use milk, instead (?) I'll have to try that some time and see how it works. Anyway these are my what-have-you enchiladas because I just used bits of this and that I had in the fridge and cupboard.
 What-have-you Enchiladas
Makes a dozen Enchiladas (one big pan full)
12 Corn tortillas
3 cooked chicken breasts, shredded (or 2 cans of cooked chicken, or leftover Rotisserie style chicken) season with Fajita Seasoning
1/2 cup shredded cheese (I like 'Mexican Blend' which I think is just cheddar and monterrey jack)
Jalapenos (optional)
1/4 cup Enchilada Sauce
1/2 cup Heavy Whipping Cream
1/2 cup cheese for sprinkling on top
Cook corn tortillas in microwave for about 1 minute to warm them up so they don't crack. Then work in batches, like this:
1. Grab a tortilla out of the microwave.
2. Place tortilla flat in one hand, with the other hand, fill with chicken and cheese (and optional Jalapenos).
4. Roll tightly, but gently.
3. Place in a large baking dish, seam side down.
5. Repeat till all ingredients are used up.
6. Mix together Enchilada Sauce and Heavy Whipping Cream and pour over everything. Top with cheese.
6. Bake at 350 degrees F for about 30 minutes until tops are toasted and cheese is melted.
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Moffles!
Tuesday, March 24, 2009 | Time: 8:07 AM
I just got a new waffle maker!!! Its way, way better than the one I had (which I threw away out of frustration). The one I'd previously purchased always burned everything, as the heating element was right in the middle of the waffle plate, instead of spread out for even cooking. Ok, it was the cheap one, a little generic $9 guy. Sometimes you get what you pay for.
This time, I purchased a $20 waffle maker by GE from Walmart. I was a little nervous spending so much on the thing, and just hoped it would work out well. And to my immense relief, its an Excellent appliance. It only cooks 2 waffles at a time, but the waffle iron is very deep so the waffles come up thick and springy like pillows. And the heating element is in the right spot because they are evenly cooked, with no burn spots (unless you leave them on too long of course).
So here we are again - more recipes involving Waffles! These are special though. Inspired by the recent craze in Japan for 'Moffles' (mochi in waffle shapes), but with a tweak of two of my own, this is a really wonderful breakfast or snack that is both healthy and tasty!!
Moffles
1 1/2 cups mochiko (glutenous rice flour)
1/2 teaspoon salt
1 1/3 cups water (or milk or coconut milk)
1/4 cup granulated sugar (or brown sugar, or honey)
1/4 cup tofu (about 1/8th of a block)
Mix all ingredients in a bowl and blend with a hand mixer till the tofu is well mixed in and (mostly) not lumpy. Batter will be thick! Bake in waffle maker according to appliance instructions until golden-brown, tops will be crispy and insides will be gooey :)
You can't taste the tofu at all, weather or not you like tofu to begin with. But its there, for added protien - much more than just an All-Carb breakfast or snack.
You can do alot with these guys, too! In Japan they have many different flavor combinations from sweet to savory - check out this article or this article, to get some ideas.
Alternitively, if you already have some mochi on hand, you can just pop a peice of mochi onto a preheated waffle maker, even the filled type, for an even quicker snack.
Home-style Tacos and Enchiladas!
Saturday, March 21, 2009 | Time: 11:59 AM
Yum, I really like Tacos. Who doesn't like tacos? And if you dont like Tacos, you probably haven't had good ones!
One great thing about living in Texas is the abundant supply of cheap Mexican spices and sauces. You can go to any store and get 'em. Not the name brand stuff like taco kits, Old El Passo whatever, nonsense. I'm not talking about that stuff. I'm talking real, honest to god Mexican foodstuff.
Yum. Did I mention its yum?
This is a totally easy thing to do and you can do it with whatever you have on hand. Breakfast, lunch, dinner.
These particular tacos are Breakfast Tacos.
Breakfast Tacos
Makes 6-8 tacos
4 large eggs, beaten
1/4 package mushrooms, chopped
6-8 flour or corn tortillas
1/4-1/2 cup shredded cheese
Fajita Seasoning
Salsa
Butter1. In a large skillet, cook eggs and mushrooms together with a dash of Fajita Seasoning. Remove from pan and set aside. Pan fry the tortillas on one side, in a bit of butter. Flip them, then fill with the egg mixture, a bit of cheese and a spoon full of Salsa.
2. With a fork or spatula, fold the tortilla in half over the mixture. Press gently to secure. Cook for a minute or so, then flip the whole thing so the other side cooks and cheese melts.
Serve with fruit :)
Enchiladas are really easy to make, taste good, and are fairly healthy. You can make a couple batches of these (just double or triple the recipe) and freeze them for later. And, made with corn tortillas, they're Gluten-Free!
You can just pour a big ol' jar of Enchilada Sauce on top of these, but I only had a little bit left, so I mixed it with Cream and made a yummy sauce. I suppose you could use milk, instead (?) I'll have to try that some time and see how it works. Anyway these are my what-have-you enchiladas because I just used bits of this and that I had in the fridge and cupboard.
What-have-you Enchiladas
Makes a dozen Enchiladas (one big pan full)
12 Corn tortillas
3 cooked chicken breasts, shredded (or 2 cans of cooked chicken, or leftover Rotisserie style chicken) season with Fajita Seasoning
1/2 cup shredded cheese (I like 'Mexican Blend' which I think is just cheddar and monterrey jack)
Jalapenos (optional)
1/4 cup Enchilada Sauce
1/2 cup Heavy Whipping Cream
1/2 cup cheese for sprinkling on top
Cook corn tortillas in microwave for about 1 minute to warm them up so they don't crack. Then work in batches, like this:
1. Grab a tortilla out of the microwave.
2. Place tortilla flat in one hand, with the other hand, fill with chicken and cheese (and optional Jalapenos).
4. Roll tightly, but gently.
3. Place in a large baking dish, seam side down.
5. Repeat till all ingredients are used up.
6. Mix together Enchilada Sauce and Heavy Whipping Cream and pour over everything. Top with cheese.
6. Bake at 350 degrees F for about 30 minutes until tops are toasted and cheese is melted.
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Moffles
One great thing about living in Texas is the abundant supply of cheap Mexican spices and sauces. You can go to any store and get 'em. Not the name brand stuff like taco kits, Old El Passo whatever, nonsense. I'm not talking about that stuff. I'm talking real, honest to god Mexican foodstuff.
Breakfast Tacos
1. In a large skillet, cook eggs and mushrooms together with a dash of Fajita Seasoning. Remove from pan and set aside. Pan fry the tortillas on one side, in a bit of butter. Flip them, then fill with the egg mixture, a bit of cheese and a spoon full of Salsa.
What-have-you Enchiladas
