I went to school in Virginia briefly when I was in high school. I was lucky enough to have cooking/baking class as my elective class of choice. The counselor asked me a few questions about interests/hobbies and asked me to choose my elective. Kitchen it is!
It was my favorite time of the day! I learned to make lots of food (sugar cookies, lasagna, manicotti, Welsh Cakes…) and we get to keep a portion to take home, or eat at lunch. I still have a few recipes I copied from that time in a blue notebook that I still make frequently.
One of the things we made was spoon bread. I didn’t quite understand it at that time, but yes, just as the name implies, it is a soft, moist quick bread that you’ll use a spoon to scoop up to eat. It is soft like pudding but with a little more structure that you can cut it.
In this recipe, I used a readily available cornbread mix to make life easier. And the amount of the ingredients are adjusted to fit the big ELB bowl.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
I wasn’t able to take photos as I was preparing this soup since I upgraded my phone and it took forever to sync with the old one.
In the meantime, I was totally phoneless (is that even a word?). I could’ve used the big Nikon dslr but it definitely would be in my way.
This soup cooked up really fast, about 15 minutes total, so it was ready way before my phone was done. I didn’t realize I had 12,000 photos and almost as much videos in there as I take photos with the phone when trying out and testing new recipes. I need to go and delete some one day. One day….
Anyway, the recipe….this is similar to the Egg Drop Soup you’ll find in most Asian restaurants, but with the addition of tomatoes. Trust me, it is very good.
My husband really loves Egg Drop Soup and since March last year, we had not gone out to eat at all. Time to try making it at home.
Someone sent me this recipe to try and after a few tweaks, I think it’s just perfect. I added a cup of water as the chicken stock made my soup a bit too salty for my taste. You may use 6 cups of chicken stock if you prefer your soup saltier.
I only have that one photo of the soup in the serving bowl, but if I make it again, I will update with step by step photos like all of my recipes!
Enjoy and I hope you’ll like it as much as we did!
2 ripe tomatoes, stemmed and diced
Pinch of salt
2 tbsp vegetable oil
1 garlic clove, minced
5 cups chicken stock
1 cup water
Green onions, sliced
2 eggs, beaten
2 tbsp cornstarch mixed with 2 tbsp water
2 tbsp soy sauce
Pinch of ground pepper
1. Sprinkle the tomatoes with a pinch or two of salt set aside.
2. Heat the oil in a medium saucepan over high heat. Add the tomatoes and cook for a couple of minutes until it softens.
3. Stir in the garlic. Cool for a couple of minutes until fragrant.
4. Add in the the chicken stock and water, cover and bring to a boil.
5. Stir the soup clockwise. Pour the beaten eggs into the center of the pot and keep stirring clockwise.
6. Stir in the reconstituted cornstarch, soy sauce, and pepper.
7. Simmer for a couple of minutes to cook the cornstarch and thicken the soup.
8. Pour into serving bowls. Top with the spring onion before serving.
Strawberries are pretty tasty this time of the year. I had been purchasing them from farmer’s stands and farmer’s markets as they are always good, unlike other places where it’s hit or miss.
They’re quite expensive though, at $5 -$8 per green basket, but totally worth it as they are sweet and delicious all the way through. I like eating them just as is, after washing. No need for anything else as they are very tasty…and fragrant.
There are no green sour patches on these at all. And since they are so good, I decided to make a cake for my mom’s birthday. I have quart of whipping cream and a dozen home grown eggs in the fridge so I’m all set.
I had been trading loaves of sourdough bread for eggs with my co worker once a week, so the eggs I have are really fresh. Which is important, as the cake is a simple sponge cake recipe where in your ingredients need to be really good and fresh for it to taste great. The frosting is a simple, lightly sweetened vanilla whipped cream, and topped with the best tasting strawberries you can find, this will be a cake you will make over and over.
We had to go to a soccer game at 9 am so I baked the layers and let it cool upside down for 20 minutes while we got ready, turned them right side up to cool completely while we were gone. I then whipped the cake, sliced the strawberries, and put the cake together after lunch, then chilled it for an hour before driving it over to my mom’s. Busy day!
I did not expect a lot of requests for this recipe so I did not photograph anything while whipping up the first, full sized cake. I did not have the time to either as I was rushing to get it done before we had to leave. However, since I did get a few requests, and since there was no left overs after it was demolished at my mom’s, I decided to make another, smaller cake for our home.
I halved the recipe and baked them in two 5-inch round cake pans. They were filled and frosted the same way as the full sized 8/9 inch cake. It was just enough for 6 slices, 2 each for me, my husband, and my son.
So here it is. There are a lot of steps but it is easy and the results are more than worth it. Feel free to break the steps down like I did to fit your schedule. I promise you will be amazed with the end results.
These make amazingly delicious cookies! I already had a staple recipe for chocolate chip cookies (The Original Toll House recipe of course!) but, like I mentioned before, I love to experiment. I am so glad I did, as this just might be my new favorite!
I made the dough twice, using half of the ingredients for each. One batch was made using sugar free chocolate chips, sugar and brown sugar substitute, sprouted spelt flour and added walnuts. The other half was all regular ingredients, without nuts.
Funny thing is, the sugar free version looked a lot prettier! Enjoy both!
1 cup butter, cut into pieces
1 1/4 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla paste
3 cups flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
1. Preheat oven to 375F. Line 2 large cookie sheets with parchment paper or Silpat.
2. In the bowl of a stand mixer, beat butter and sugars for around 5 minutes, until light and fluffy.
3. Add eggs and vanilla and continue beating for about 1 minute.
4. Blend in flour, baking soda, and salt.
5. When a dough forms, stir in chocolate chips.
6. Measure 1/4 cup dough and form into balls, pull them apart and place the halves next to each other, torn side up. Press together to adhere, then place on the cookie sheet, 12 dough balls per sheet. Or make smaller ones using a tablespoon of dough for each.
7. Bake 10 – 12 minutes, just until set and very lightly browned. Rotate cookie sheets, top to bottom and front to back, halfway through baking.
8. Cool on the cookie sheet on a wire rack for 10 minutes before transferring cookies to a wire rack to cool completely. Or even just enough to not burn your tongue and enjoy! These are absolutely amazing warm when the chocolate chips are still gooey and soft! Yum!
I love the convenience of bottled simmer sauces that are becoming available at the grocery stores. They are truly life savers for when you come home late from work and need something on the dinner table real quick. The trick is finding out which ones you like, which means trying out a few brands.
I’ve always been lucky with almost anything I get at Trader Joe’s. They’re reasonably priced and always delicious, but sometimes you get hooked but you can never get it again. I had some favorite cheeses and sauces that was not available anymore when I came back for more. Sad.
So if I see something I want to try, I usually buy a couple to start with. They do have expiration dates so I cannot really get a dozen or so as we will get tired of it if I cook it too often. 😊
So…this is my most recent find!
I’ll cook this with some cut up chicken, garlic, onions, carrots, potatoes, zucchini, mushrooms, and a couple of bell peppers from the garden.
You can definitely eyeball the amounts and adjust anything to your taste.
This is one of my mom’s most favorite desserts. Similar to the Hawaiian Haupia, it is made with coconut milk and cornstarch, but with the addition of corn. It is not baked, just cooked over medium heat until thick, then poured into a generously greased pan or bowl. Perfect for when you need something sweet and coconutty real quick!
In the Philippines, the addition of corn is a must. The browned coconut bits is a delicious complement, taste and texture wise, however, if you won’t have time to make the “latik”, some toasted desiccated coconut is an acceptable substitute. You can, of course, skip this all together too, like I do most of the time.
Today I’ll be making a delicious fish sandwich spread. As you might know, I make our bread at least once a week and of course, I want the best sandwich fillings to go with it.
My very favorite will always be butter and orange marmalade, but tuna salad, and BLT are close contenders.
We do have the usual Turkey and/or Ham with cheese and mayo quite often too.
My mom was taking about how she eats some canned mackerel more often now as it is very good fo your health, so imagine how excited I was when I found these at Trader Joe’s.
I was going to mix it up like my tuna salad but figured out I can make a more tasty spread using cream cheese. It makes a thicker spread that you can thin out using some mayonnaise. I hope you’ll like it!
Here is a quick and easy version of a staple Chinese restaurant take out!
Once in a while I’d crave Chinese food really bad. Most good restaurants are not close to where I live so it’ll be about a 20-30 mile drive to get to one and I’m too lazy to drive out to hunt them down. So I made this using an older cookbook I saw at the library a while back.
The cooking process takes no time at all so make sure to prep everything in the beginning (chop, dice, mince…)and have it all ready to go.