Another Food Blog

*This blog is under construction!* This blog will be me posting my cooking adventures, as well as any good food I find in travels and my daily life. I like any kind of cooking, and will try anything once. 

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Starbucks Green Tea Frappuccino™ Capycat (Recipe adapt from one found on Eugenie Kitchen’s blog) 

Ingredients:

About 10 large ice cubes 

1 scoop vanilla ice cream

1 cup milk 

1 tablespoon granulated sugar

2 teaspoons matcha (green tea powder)

Dash of pure vanilla extract 

Salted Carmel Drink Flavouring Syrup  (Optional)

Instructions:

 In a blender, add ice cubes, ice cream, milk, sugar, and vanilla extract, which is just a dash of vanilla. If you are adding in the flavouring syrup start with a small drizzle as you can always stir in more later. (I listed the Salted Carmel Flavouring Syrup as optional because it can be made without it, but it adds a flavour that plays well with the matcha and makes the whole drink slightly sweeter which is closer to the actual Starbucks drink. If topping with a sweetened whipped cream I would omit the syrup as well)

Blend until thoroughly blended. Depending on the temperature of the ingredients and the strength of the blender you may want to stir and then reblend to make sure the consistency is consistent throughout.

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Jerk Chicken tacos from Bomb Tacos in Chippewa Falls WI with a Sioux City Ginger Beer. 

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Katsudon Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 1 serving

Ingredients

1 Tonkatsu

1/4 C Dashi

1 Tbsp soy sauce

1/2 Tbsp sugar

1/2 Tbsp Sake

1/2 Tbsp Mirin

1-2 eggs

green onions, chopped

Steamed Rice

roasted seaweed (Nori), thinly sliced

Instructions

Cut Tonkatsu into strips, set aside.

In a small frying pan, add Dashi, soy sauce, sugar, Sake, and Mirin, and cook at medium heat until it boils. Reduce heat to low-medium.

Add cut Tonkatsu to the sauce in the pan. Beat egg(s) in a small bowl and pour over the Tonkatsu. Cover and cook for 1 minute. Sprinkle chopped green onions if you like.

Slide Tonkatsu and egg(s) with sauce over rice in a bowl.

Sprinkle sliced Nori on top.

Notes: Recipe taken and adapted from japanesecooking101.com.  It says the green onions are optional, but they add a nice texture and flavour so I say make sure to use them. Make sure you use steamed rice and not the regular method listed on the rice package, you want the stickiness from the steamed rice so everything will come together. I ended up doing everything but the eggs and plating that, then I scrambled the eggs in the pan that I used to cook everything else in. I found that I liked the texture of the eggs this way better, but try both and see what you like better. Even if you do not like Nori in sushi, try it in this because the flavour blends well with everything and isn’t overpowering. If you live in any city with a large Asian population, or a good food scene, these ingredients should be extremely easy to find but they are cheap online as well. Remember that this is Japanese comfort food, don’t be afraid if your presentation is less than optimal (look at mine), as long as it tastes good is all that matters. 

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Week alone meal number one: A turkey meatloaf with a brown sugar catsup glaze

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Week alone meal number two:Buffalo wings

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Week alone meal number three: Cheese burgers with smoked gouda on the inside.

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Week alone meal number three: Cheese burgers with smoked gouda on the inside.

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Week alone meal number two:Buffalo wings

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Week alone meal number one: A turkey meatloaf with a brown sugar catsup glaze

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Corn flake rice crispy bars

I decided to try this on a whim. INGREDIENTS: 3 tablespoons butter 1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows 6 cups Kellogg's® Rice Krispies® cereal DIRECTIONS: 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.  2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. Changes: up the butter to 5 tablespoons. I used a full bag of mini marshmallows and a third of a bag of regular ones. Change the rice crispies into 6.5 cups frosted flakes and 1.5 cups kashi go lean crunch for texture and a little bit of healthiness. Finish like normal.

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This blog is for my cooking and eating adventures. Good and bad will both be present but it won’t be as obnoxious as all the jokes about food bloggers. I swear

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Grocery store deli pepperoni pizza spiced up with Portobello mushrooms and siracha sauce. (This is also good with a Canadian bacon pizza. )

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My first attempt at turkey burgers