Cooking Adventures

Recipes tried by a theatre major on a budget.

[thisstarvingartist]

[morningeggs]

Morning

[thisstarvingartist]

Tteok Guk (떡국) Korean rice cake soup

[thisstarvingartist]

Chicken and carrots on a bed of kale sauté

[vegan-yums]

Soba Noodle With Roasted Butternut Squash & Miso Tahini Dressing / Recipe

[thisstarvingartist]

tonkatsu and asparagus 

[thisstarvingartist]

Home made tonkatsu

[thisstarvingartist]

Simple Amaretto Chocolate Truffles

Yield: 30-40 truffles.

Ingredients

8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces

1/2 cup of heavy whipping cream

2 Tablespoons Amaretto

Finely Chopped Almonds

Preheat oven to 350˚F. Place the almonds on a baking sheet and bake for 5-10 minutes or until golden brown. This step is optional, but it brings out the flavor of the nuts and makes them crunchier. Take the nuts out of the oven and allow them to cool on the baking sheet. 

Place the chocolate into a bowl and set aside.

Bring the whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). Take the cream off the heat and pour the amaretto into the cream. Mix once or twice to combine. Make sure to do this quickly or the alcohol will burn off and the chocolates will have a milder flavor.

Pour the cream mixture over the chocolate and allow to stand for a few minutes. Stir until smooth. This chocolate base is called ganache. 

Allow to cool to room temperature, then place in the refrigerator for two hours. Remove from fridge, and with a teaspoon or mellon baller roll out balls of the ganache. Roll in your hands quickly to melt the chocolate into ball shapes. 

Roll in the nuts and serve, or place back in the refrigerator until needed. Enjoy! 

[sarahmahini-oasis]

[threemilk]

お子様パンケーキ

[adventuresoffthemealplan]

In today’s edition of “things you didn’t think you could do with a rice cooker”: Hard boiling eggs!

Pretty much follow the ehow: http://m.wikihow.com/Boil-Eggs-in-a-Rice-Cooker

I’ve gotten much better results with the steamer tray method - putting them in with the rice tends to overcook them, or requires you to rescue them while the rice is cooking.

I also don’t use an ice bath but just cold water because I’ll never be royals, and that seems to work just fine.

Add them to curry or slice and put on a sandwich.

[adventuresoffthemealplan]

Veggies for the week! Including cabbage, blood oranges, broccoli, spinach, and “exotic greens”

[do-not-touch-my-food]

Honey Garlic Chicken and Veggies

[thisstarvingartist]

Korean style chicken with veggies and rice

[thisstarvingartist]

arugula with tuna salad and tomatoes

[thisstarvingartist]

Steak with grilled veggies and salad

[thisstarvingartist]

Gluten free spiced pumpkin bread