Summer Dessert with Nectarines and Apricots

One of the common questions I get while being pregnant right now is: do you crave anything?  Sometimes I think long and hard about this because I don't really think I do.  I do not have crazy cravings such as pickles dipped in chocolate or fries dipped in ice cream (although I already do love this with McDonald's soft serve and their french fries... hmm, I want some right now), but I guess I do crave something, and I eat A LOT of it... fruits!!

This started back during my first trimester, when I avoided eating a lot of things because nothing seemed appetizing to me.  I felt like I had to force myself to eat my lunch or dinner (especially dinner... I just wanted to go to sleep!), but the only thing I enjoyed eating were fruits.  It was apples, oranges, and bananas at the time since it was winter.  Now that summer is here, I am a much happier pregnant lady!  I get to enjoy items such as watermelon, cantaloupe, pineapple, peaches, nectarines, plums, apricots, pears, cherries, and the list goes on and on... you know those Costco-sized watermelons?  I can eat one all by myself in less than a week.  I LOVE FRUIT!

My current love for fruits inspired me to make a quick dessert for the family last Saturday night.  I have sooo much fruit in my fridge, why not share?  This was a delicious and fulfilling galette, especially with a big scoop of Haagen-Dazs vanilla ice cream!

Nectarine and Apricot Galette
from Simply Recipes

A few variations...
...instead of using 2 peaches, I used 1 nectarine and 4 large apricots.
...mixed 2 tsp of sugar and 1/2 tsp of cinnamon together to get cinnamon sugar, and generously sprinkled the mixture on the crust (after the eggwash process) to give it a bit more of a sugary taste.  If you have coarse sugar, it's even better!
...I actually forgot the small chunks of butter to be placed on top of the fruits, but I don't think it mattered much.  You can opt out if trying to save some fatty calories (quite little though).

Happy fruits.

Alternating nectarine and apricot slices.  Fold the corners to wrap it all up!

Mouthwatering...

Chocolate Cupcakes - Moist and Delicious

I am working really hard to become a mediocre baker.  I am not even aiming for to be a great baker, because that is reaching far beyond the stars, but just one that can pass by from time to time.  Not exaggerating, but 8 out of 10 times, I would fail at baking something.  The end product would be too hard, too watery, or just too disgusting to eat.  I would stare at the pile of baked goods sitting in my trash can with sadness and wonder where did it all go wrong?! 

Lately, I have been failing more than succeeding.  I recall about a month ago, I was trying out a new muffin recipe, after making multiple delicious batches of other types of muffins, and I failed horribly.  Giving this some thought, I came to the conclusion that I am too ambitious about baking.  For savory dishes, I would typically look at the ingredients and how long it would take to make it.  If everything works out, then I would attempt to make the dish.  I took the same approach with baking.  Most of the ingredients are easy to find - flour, baking soda, baking powder, milk, oil, etc. - and it only takes a few minutes to incorporate everything together.  But what I forget are the skills and techniques that go into every batter.  Beat, stir, fold... I may think I know what they mean, but I most likely do not perform them correctly!  My goal now is to start small, tiny baby steps, with baking.  No more ambitious recipes or complicated techniques.  I hope my husband has the appetite because more are coming!

Moist Chocolate Cupcakes
from Simply Recipes

The results?

Chocolate cupcake: easy to make, moist and delicious, just as promised.  I opted to cut out some sugar, from 1 cup to 3/4 cup.

Chocolate frosting: major FAIL.  I think where I went wrong was that I wanted to cut the recipe in half, and I did that with everything, except for the cocoa (old brain, forgot).  It ended up making the mixture really thick, which I tried to compensate by adding the other half of the butter and putting it back on the stove for melting, and this became a downward slope towards frosting failure.  Another strike added to my record.  Instead, I sprinkled powder sugar and placed a piece of strawberry on top.  It's healthier, right?

Chicken and Mango Chutney

To me, mango is a precious and delicate fruit that only on occassion, I treat myself to it.  This big chunk of flavorful, sweet, and juicy goodness makes me happy every time I take a mouth-filling bite.  To quote my three-year-old nephew today at dinner, after he slurped down some oily and salty juices from a vegetable dish, "the fairies in my stomach are very happy now!"  He doesn't make a lot of sense sometimes (lord knows what goes on in a three-year-old's head...), but it was beyond hilarious, and true!  The fairies in my stomach really loves mango!

Chicken and Mango Chutney
from Simply Recipes 

Not much was altered from the original recipe, so please click on the link above for ingredients and steps.  The only items I didn't have were candied ginger and mustard seeds, so I just didn't add any.  It still came out tasty.

Sweet and tangy... delicious!

Apple Cinnamon Buttermilk Cake

On certain days, you may crave a large and heavy chocolate-type dessert that will hurt your teeth with every bite, and at times you crave a light yet sweet and fulfilling item to satisfy that sweet tooth.  If you feel like the latter, the below dessert is for you.  With a few simple ingredients of apples, cinnamon, and buttermilk, you will end up with a deliciously fluffy and satisfying cake. This cake will not bring you "eater's remorse" if you end up inhaling two or three slices in one sitting!  Top it off with homemade whipped cream, it is the dessert to turn to when you just want to divulge in cake without feeling too guilty. 

Apple Cinnamon Buttermilk Cake
from Pinch My Salt

Whole Wheat Waffles

Just like a little kid, I had to immediately pry open and play with one of my new toys this year.  Waffles are such a great breakfast treat, and lately whenever I am not lazy on a weekend morning, I am always thinking of what kind of waffles to make for the day.  The first waffle (ever!) from the new waffle machine was the result below.  The waffle is topped with a new discovery from our road trip down the California coast a few months ago, olallieberry topping from Linn's in Cambria.  Via Wikipedia, olallieberry is a cross between a lot of different berries (in essence, blackberry, raspberry, and dewberry).  The end result? Completely satisfying!

Whole Wheat Waffles
from Alton Brown, Food Network

A few tips...
...ensure to preheat the waffle machine before pouring on the batter.  Then spray with Pam (or some type of non-sticking oil spray) on the hot pan.
...the amount of batter that is poured on the machine should cover about 3/4 of the surface area.  Remember, the batter will spread to the rest of the area when cooking.  If you pour too much, it will have no where to go and start dripping down the sides.  It will become a hot mess (literally).
...although the waffle machine has a light that tells you when your waffle is ready, make sure there is no more steam coming out of the machine before opening it. No steam = done!

Happy Brunch!

Spicy Orange Chicken (No, Not Panda Express-like!)

Whenever I see the words "orange chicken" I imagine these bright orange-looking chicken pieces sitting in a heavy sweet sauce at the Panda Express in the nearby mall.  I know I don't make it sound appetizing, but I actually like it.  Who doesn't like chicken-like meat deep fried and smothered in a sweet tangy sauce?  And on top of a big mountain of greasy chow mien?  Yum!  It's the ultimate fast food!

Last night I made these spicy orange chicken thighs as to keep up with the orange-themed recipes.  I still have so many oranges left, even though many have been shared already.  Maybe I need to stop picking them... but it's oh so fun :P.  I didn't have many expectations as to what they would taste (I just hoped it would be edible), but it was surprisingly delicious!  The must-have ingredient of this dish is the chipotle chili peppers in adobo sauce (do not substitute or skip it!).  I actually googled this ingredient because I had no idea what I should be looking for in the market.  Working with new ingredients is adventurous and fun at the same time.  The chicken was filled with sweet yet spicy flavors of the peppers and it worked well with the oranges.  I paired the meal with a fresh spinach salad of strawberries, pieces of pomelo (yes, individually handpicked by moi, hard work man!), and chopped pimento olives mixed with store-bought red wine vinaigrette dressing.

Spicy Orange Chicken
adapted from Orange Marinated Chicken, Simply Recipes

Ingredients
- 2 pounds chicken thighs or drums, skin on
- 3 oranges, peeled and seeded, coarsely chopped (or 1-1 1/2 cups fresh squeezed orange juice)
- 1/4 onion, chopped
- 2 whole chipotle chili peppers (in adobo sauce)
- 2 small cloves garlic, coarsely chopped
- about 1/4 cup chopped fresh cilantro
- 2 tsp fresh rosemary leaves, chopped (or 1/2 tsp dried)
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 2 tsp fresh marjoram leaves (or oregano, or 1/2 tsp dried of either)
- 1 tsp salt
- 1 Tbsp butter, melted

Tools
- food processor or blender
- gallon-size freezer bag or large container with lid

Steps
1. In a food processor or blender, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée.

2. Combine chicken thighs and the orange marinade together either in a ziplock freezer bag or container. Refrigerate for a few hours (or overnight).

3. Preheat oven to 425°F.  Remove marinated chicken thighs and wipe off excess (but not all) and place in a baking pan.  Melt butter and pour butter over chicken pieces.

4. Bake for a total of 50-55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (thighs have an internal temperature of 175°F).  Let rest, covered in foil, for 10 minutes before serving.

Serves 2-3.

Orange Muffins With Raisins

A promise kept... an orange-related recipe is here!  A few weeks ago I made my first muffins (pumpkin maple muffins from http://www.pinchmysalt.com/, delish pumpkin and spiced muffins with the perfect hint of maple syrup, yummm), so I wanted to give muffins a try again.  These make great quick breakfast-to-go or snacks, and easy for the hubby to bring to work and share so we're not overwhelmed from my baking desires.  From start to finish, sweet orange aroma filled my nose and kitchen.  The orange muffins were soft and moist, slightly sweetened by the raisins - how perfect!  Thanks to a rainy and cold day, I truly enjoyed this baking adventure today!



Orange Muffins with Raisins
adapted from Orange Bread, Simply Recipes

Ingredients
- 1/3 cup butter, softened (plus 1 Tbsp for buttering the muffin pan)
- 3/4 cup sugar
- 2 eggs
- 1 Tbsp orange zest (or more for more intense orange flavor)
- 2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup plain yogurt (whole, lowfat, or nonfat is fine, just make sure it's plain!)
- 1/2 cup raisins, chopped

Optional glaze
- 1 tsp lemon juice
- 1 tsp orange juice
- 1/3 cup powdered sugar (confectioner's sugar)
 
Tools
- electric mixer or handheld mixer
- mixing bowl
- sifter 
- zester 
- pastry brush
 
Steps
1. Preheat oven to 350°F. Melt 1 Tbsp of butter and butter a 12 cups muffin pan with a pastry brush.

2. Beat the butter until fluffy, about 2 minutes on high in an electric mixer. Add the sugar and beat for an additional 2 minutes. Add the eggs, one at a time, beating until completely incorporated after each addition. Beat in the orange zest.

3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.

4. Add the yogurt and dry ingredients by thirds, starting with the yogurt, alternating the additions. Beat only until just incorporated. Mix in the raisins.

5. Immediately pour batter into prepared muffin pan. Place in middle rack of 350°F oven. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

 6. Cool on a rack in the pan for 5 minutes. Then remove the muffins from the pan and cool for another 10 to 15 minutes.

7. While muffins are cooling, prepare optional glaze if desired. Whisk together the lemon juice, orange juice, and powdered sugar until smooth and there are no lumps. Use a toothpick or skinny skewer to poke holes in the top of the muffins. Place the muffins on a plate and drizzle the glaze over the each muffin.

Makes ~12 muffins (if you don't fill the batter to the very top of the pan).

A few tips...
...from many sad failed attempts at baking, I discovered that baking is very precise.  So if you are typically a "a little dash here, a lot over there" cook like I am, do not do this with baking!  Be precise!  Wash the dust off your measuring cups and spoons!
...you can substitute regular raisins with golden raisins, and add walnuts or pecans if desired (remember to chop the nuts for ease of eating).
...if you are not sure how long to bake them, I would recommend to set your timer to the shorter time (eg. 20 minutes in this case) and check when it's time.  If it's not ready, add a few more minutes and check again until ready.
...to take out the muffins from the pan, use a butterknife and carefully cut around the muffin and carefully pull it out of the pan.  If you want to avoid this tedious task, line the pan with cupcake wrappers for easy removal.
...if you want to make a loaf instead (this is actually the original recipe), bake for 45-50 minutes in a 4x8 loaf pan, or 40 minutes in a 5x9 loaf pan.

Lemon Chicken

Trying to get my groove back like Stella (feels like its been ages since I posted a homecooked meal), here is a simple chicken recipe consisting of lemons and herbs taken from my go-to food blog Simply Recipes.

Lemon Chicken
taken from Lemon Chicken, Simply Recipes

Ingredients
- 1-2 pounds of chicken thighs, legs, and/or breasts, skin on
- 1 Tbsp of lemon zest
- 1/6 (just take a 1/3 cup and only fill half of it) cup of lemon juice
- 1 garlic glove, crushed
- 1 Tbsp of fresh thyme, chopped (or 1 tsp dried)
- 1 Tbsp of fresh rosemary, chopped (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp butter, melted

Tools
- freezer bag or plastic container with lid
- baking dish
- pastry brush

Steps
1. Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a freezer bag or plastic container with a lid. Rotate the bag/container so that all chicken pieces are coated with the marinade. Seal the bag/container and place in the refrigerator (if using a plastic bag, place bag in a bowl in case of leakage). Let marinate for at least 2 hours.

2. Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a baking dish, skin side up. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3. Bake for a total of 30 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F).

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

Serves 2, alone or with white or brown rice.

A few tips...
...I didn't have any fresh herbs or those specific dried herbs available, so I used the next best thing I can find in my kitchen cabinet - Italian Seasoning (a mix of 7 different herbs, including thyme and rosemary!).  If you don't have those herbs, you can try to find something close.  It's OK if you don't have exactly thyme or rosemary, or only have one.
...when dealing with raw chicken, remember to wash your hands before you touch anything else.  Say no to E.Coli!
...make sure the chicken is cooked thoroughly.  When in doubt, take out the chicken and cut it through with a knife.

Oranges!

Thanks to our neighbors, it's Orange Season in our backyard!  Lucky for us, our neighbor's orange tree branches are overgrown and peep into our side of the yard.  We've been eyeing these oranges out of our bedroom window for a couple of weeks now, and finally today, out of pure boredom and tired from TV-watching, I jumped out with my bike basket and yanked as many oranges out of the tree as I possibly could.  It was exhilarating!  I really want to grow my own fruit trees and vegetables now.

Valencia oranges are ripe starting from March to May.  They are juicy and so sweet! Do I foresee orange recipes in the near future... hmmm?

Fulfilling and Educational

This weekend I ate some yummy stuff and saw some interesting things. It was fulfilling and educational! :)


I found this interesting fruit in Chinatown so I had to be the tourist and bust out my camera! Thanks to google, I found out what it is: rambutan. It's like lychee or logan... darn, I should have bought some because I love lychee! Nice, I learned something.





We also stopped by San Mateo's Sweet Breams for a yummy taiyaki snack. We got one of everything - azuki (red bean), vanilla, chocolate, nutella, and coconut (flavor of the week). I think there was also an extra one that they snuck in there, and it tasted like custard. That was a good idea and a nice suprise. The shop was cute (they were showing Totoro), the service very nice, and the taiyaki good, but I felt that the price for this snack was waaaay too expensive for what you get! 6 for $3.25 and 12 for $5.50. That's about $0.45 - $0.54 for ONE! And it really is pretty tiny!


I finally got what I was craving for for weeks - gyro salad! After a nice walk around the farmer's market and scored some big and fresh fruits and veggies, we stopped by Gyros House in Mountain View for an early lunch. They piled tons of gyro meat on it (score!) and the bread that came with it was so crunchy and good! The bread wasn't the usual pita bread, but this change was a good one. I almost ate the whole basket!





The only cooking I did this weekend was making Monday's lunch (hehe), which was Honey Mint Glazed Chicken (from Simply Recipes). I found this website one day just being bored at work and surfing the web. It's a great food blog where the owner of the blog, Elise, shares her recipes. She has everything from entrees to appetizers to desserts. She also categorizes it by the types of ingredients, low-carb, occasions, etc. And it's fairly... simple!


Started out with 4 pieces of chicken - 2 legs, 2 wings. I marinated the chicken with white vinegar and OO as the recipe had called it.








Honey and fresh chopped mint in a bowl, prior to adding water. I loooove fresh mint. And growing it in my backyard is really fun too!








I chose to bake my chicken (instead of grilled) in the oven for 475 degrees for 20 minutes. I then took it out and glazed it with the honey mint mix. It was pretty hot that some juices splattered on my hands!





Back in the oven it goes for another 10 minutes.









The result - delicious honey mint glazed chicken. It was so simple and yum!