Sunday, February 28, 2010
1/2 cup blackberry yogurt
10-20 pieces ice (depending on how thick you would like)
2 tablespoons orange juice
Chop up bananas and add to a blender. Add raspberries, ice, yogurt, and orange juice. Blend together until smooth and a smoothie is made. Serve, and enjoy!!! (WOW! how simple?! I mean it probably took me five or less minutes to make!)
Wednesday, February 24, 2010
Times have been grim and dull here at the Brown household. Feet sulk past one another dragging with zero posture as the monotone days begin to blend into each other and the calendar is no longer a necessity. Before long, it can be sure that the Grim Reaper will appear any moment now, and a big, stretched limo will arrive shortly after to escort the bodies into a deep, blue pit.
Okay, maybe I am being a bit dramatic, but seriously, I think I have recently gone into a short term depression. My once lovely little parsleys, basils, and chives, have been murdered by the plant devil; Vinegar Water! Everyday before I leave for school, I make sure to check on my little herbs that I have nurtured from seedlings to now (or shall I say once?) strong and full growing plants. According to all environmental greenhouse growers, the beginning stages of a plant must be carefully observed and well taken care of. Therefore, I always made sure to give at least six hours of "sunlight" to my little plants, and I always made sure to water them just enough to quench their thirst. However, on one specific day that will no longer pass by without being forgotten, I noticed a clear, purple spray bottle nestled silently beside my herbs. To my joy I came to think that my mother had decided to help me out by putting a spray bottle near my plants so I could easily spray them versus occasionally (and on accident at that) drench them with an over sized water jug. Ten minutes after I sprayed the herbs and. . . poof. They were gone. The once tall, and strongly growing herbs had now become sickly skinny drooping over the sides of my pot.
When it finally came to me. . . some one who is so strongly against fresh herbs and healthy eating must have set me up! But who could it be? This is a mystery that has yet to be solved, and the culprit still roams my house silently. I can picture the culprit laughing instinctively with their evil cackle ringing through their ears as they read my blog and smile over the fact they have beat me and my herbs out. Well this part is to you, my evil vinegar water plotter: The games are not over, and I will succeed on with new herbs yet again! Mua ha ha ha!
Monday, February 22, 2010
Mixed baby greens and baby spinach lettuce
One Orange (Or any citrus fruit)
1/4 cup sliced almonds
1/3 cup grated parmesan cheese
basil herb salad dressing
Place lettuce in a bowl and grate cheese over lettuce. Pour dressing and toss. Add salad to plates and sprinkle almonds on top. Place orange on top of salad, serve and enjoy! (How simple and easy was that?!)
two handfuls of grated cheddar cheese
one tomato diced
2 tablespoons milk
pinch of salt and pepper
Crack all four eggs into a small bowl and beat together. Add milk salt and pepper and continue to beat until all mixed together. Turn on medium sized skillet to medium-high heat, and spray with a butter. When warm pour eggs over skillet and move around until 80% cooked through to make the scrambled eggs. Add the tomatoes and then the cheese. When scrambled eggs are soft and not over cooked, and are perfectly done, take immedietly off heat. Serve, and enjoy!
Sunday, February 14, 2010
Cheers to the chocolate chip cookie challenge, for this is my last and final post about chocolate chip cookies for a long, long time. I have just written well over eight pages on chocolate chip cookies and the many varieties that have derived from a simple and classic cookie. So here it goes to my final cookie that underwent the ultimate chocolate chip cookie challenge. And this cookie was saved for last simply because I liked the pictures the best and wanted to have them posted first on my blog as of now. (Hah!) These cookies came from the ol' fashioned Toll House website which is known, well. . . , for their chocolate chip cookies! So to no surprise, these cookies were absolutely delicious!
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup backed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestle toll house semi sweet chocolate chips
combine flour, baking soda, and salt. Beat butter, sugars and vanilla in a larger bowl and mix until creamy. Add eggs, one at a time, and then gradually beat in flour mixture. Stir in chips. Wrap dough in parchment paper and refrigerate up to one hour and preheat over to 375 F. Cut and roll dough into small rounds and press a tad down on the cent of the round. Place on ungreased cookie sheet and bake for about 8 minutes or until done. Cool, serve, and enjoy!
one cup butter softened
one cup light brown sugar packed
one half cup granulated sugar
two teaspoons vanilla extract
two extra large eggs
one teaspoon ground sea salt
one teaspoon fresh baking soda
one and half cup all purpose plain flour
one cup rolled oats
one and half cup sweetened coconut
eight ounces semisweet chocolate chips
one cup finely chopped toasted pecans (have some only coarsely chopped)
preheat over to 375 F. In large bowl beat butter, sugars, and vanilla until light and creamy. Beat in eggs, salt, baking soda and flour until mixture is all combined. stir in rolled oats, coconut, chocolate chips, and pecans. Drop one tablespoon of dough on ungreased cookie sheet and bake for 9 to 13 minutes or until brown on bottom and edges. Cool, serve, and enjoy!
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted melted butter
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Preheat over to 325 degrees F. Sift together flour, baking soda, and salt and set aside. In separate bowl, cream the melted butter, and sugars until blended. Beat in vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto ungreased cookie sheets. and press down the center of the cookies just a little. Bake for about 8 to 12 minutes or until ready. Cool, serve, and enjoy!
2 cups semi sweet chocolate chips
1 cup butte, softened
3/4 cup sugar
3/4 cup dark brown sugar, packed
2 large eggs
2 teaspoon vanilla
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped hazelnuts
heat over to 375 degrees F. Stir flour, baking soda and salt and set aside. In large mixing bowl, beat butter with sugars at until creamy and soft. Add eggs and vanilla, one at a time. Mix until all incorporated. Gradually stir dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoons onto ungreased cookie sheets and bake for 8 to 11 minutes or until golden brown. Serve, and enjoy!
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted, softened butter
1.2 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
8 ounces block dark chocolate, coarsely chopped
preheat over to 350 degrees F. Sift together flour baking soda, and salt into medium bowl and set aside. Place the butter, sugar and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy, Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold int he chocolate chunks using the spatula. To for the cookies, scoop (your preferable size) of a cookie and roll into a ball. Place on uncreased cookie sheet and press down the tops of the dough slightly and bake until the cookies are light brown. About 11 to 12 minutes for a soft and chew cookie. Cool, serve, and enjoy!
2 cups all-purpose flour
1/2 teaspoon salt
1.2 teaspoon baking soda
170 grams unsalted butter, melted and allowed to cool a litter
one cup light brown sugar, firmly packed
1.2 cup granulate sugar
1 egg, beaten
1 egg yolk
2 teaspoons vanilla extract
8 ounces chocolate chunks (half dark and half white)
Preheat over to 330 fahrenheit. Sift flour, salt, and baking soda into a medium bowl. Combine melted butter and sugars in a large bowl. Add the eggs, yolk, and vanilla extract and mix until well combined. Add the flour and chocolate chunks and stir until just combined. Divide the dough evenly into little rolled balls and space evenly on ungreased cookie sheet and bake for about 15 minutes or until done. The dark the cookies, the crisper they will be. Let cool, serve, and enjoy!
This here cookie is one of the seven different cookies that underwent my ultimate chocolate chip cookie challenge. And because I am an extreme chocolate addict, I have to say the double chocolate chip cookie is definitely in tie for first place. However, they might loose a few points for irritation. It took almost an hour before I could figure out their baking process and be able to actually bake more than one cookie at a time on the baking sheet. Either the temp was too hot and the bottoms would burn, or the time was not just right and the inside would be completely gooey and undone while the outside would be clearly burnt. This is why I like to refer to these little cookies as something Goldie Locks would like... justtttt right.
2 cups ghirardelli semi-sweet chocolate chips
2 cups bittersweet ghirardelli chocolate chips
6 tablespoons unsalted butter
1 cup sugar
1/3 cup all purpose-flour
1/2 teaspoon baking powder
1 cup chopped walnuts
In double boiler over hot water melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semisweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into a log. As dough will be VERY VERY soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate as least an hour. Heat over to 350 farenheit. With sharp knife, cut slices of cookie and roll into a ball. Press down the center a little bit and place on an ungreased cookie sheet. Bake about ten minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet, serve, and enjoy!
Saturday, February 13, 2010
The search for the very best chocolate chip cookie first started last weekend. Well I guess technically you could say that it started the first time I ever bit my mouth into an ooey, gooey, chocolate chip cookie. But really the idea of actually searching, and I mean digging deep into history, was last weekend when Blake and I had just completed a forty mile bike ride in the blistering cold weather and were now snuggled up against my fireplace eating one of Brittany's chocolate chip cookies. I couldn't help but notice that her cookie was buttery, soft, chewy, crispy, moist, and so much more that would describe the perfect cookie. I knew the cookie would be good the moment Blake put it in my hand and it nearly crumbled to pieces; this is how I determine one of the best chocolate chip cookies. So after eating one of Brittany's cookies, Blake and I got to talking and were curious about who could make the best chocolate chip cookie. I mean for decades or even centuries there has been a universal debate over that secret ingredient or that special technique to finding the absolute, very best, and one of a kind, chocolate chip cookie. So that is exactly what I decided to do. . . research a little, compare a few recipes, add some things here and there to make them my own, experiment, and simply have fun in finding my favorite chocolate chip cookie!
t is the peak of 2 AM and somehow I am still awake after a long day of dreadful school, cycling, and baking. I am starting to wonder if I have taken after my mother...Well any who, here I am blogging about corn chowder while eating my lightly sweetened honey nut cheerios with the computer screen being a bit blurred because really I am tired, yet simply can not sleep therefore I am unable to function properly. My mind is quite the buzz as of now, jumping from one thing to the next. I can not stop thinking of the deadly incident during the first day of the Vancouver Olympics with Nodar Kumaritashvili, nor can not help but wonder how I will manage to squeeze by in a core class for school, and all at the same time, keep thinking how giddy I am for within fourteen hours I will be long on my way with Mr. Handsome to see the Stomp Concert in a new little dress from my favorite store, Urban Outfitters. (yay!)
2 tablespoons olive oil 1 small onion, chopped 1 cup celery, chopped 1 cup carrots, chopped 1 clove garlic, minced 2 1/2 cups water 2 cubes vegetable bouillon 2 cups corn 2 cups soy milk 1 tablespoon flour 1 teaspoon dried parsley 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden. Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Also if soup may seem a bit liquidy, add a little flour or some instant mashed potato mix. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes. Take about half of the soup and puree in food processor to thicken and make creamy. Add back to pot of soup and stir all together. Serve, and enjoy!
Friday, February 12, 2010
Many of you know that I have recently become a vegetarian, therefore I have begun reading and researching about vegetarian recipes through websites and magazines. I came to find that many recipes were quite intricate and required at least an entire circle around the clock in the kitchen. But some days there are not enough hours for me to fulfill what I hope to complete. And letting alone all the strenuous hours of homework and studying, I barley have time during the week to cook a gourmet meal. Therefore I realized salads are easy, quick, and extremely simple to make in a short amount of time, but I was getting tired of the same ol' same ol' house salad with tomatoes and boiled eggs. So I decided to add a bit of a twist to my new and improved favorite salad, known as the Poached Egg Garden Salad.
The reason I absolutely love and adore this salad is because well... the egg is poached!! When my mother first made a poached egg one morning for breakfast, I fell in love right away. The fact that the egg is half boiling yet still gooey and oozy in the middle, fascinates me and still puts me in awe! I never would of thought of adding this soft egg on top of a salad, but when I read about it from a cook book and then saw it on the Food Network station the next day, I knew it must be a success...and indeed it was. The soft, yellow insides of the egg ooze out ever so gently and blend with the salad dressing to create a whole new dressing of its own. This salad is refreshing, mouth watering, and just so good! (I also think it is so wonderfully amazing because who knew someone could put together such a decedent looking dinner in under ten minutes?!)
Ingredients:1/4 bag of baby spinach
handful of small carrots
fresh parmesan cheese
light, oily caesar dressing
Tear off all stems of spinach and clean spinach before putting into bowl. In a small frying pan, boil about a quarter full of water. Once boiling, slowly add egg to water and bring to a simmer. With a slotted spoon, gently fold the whites of the egg over the top to keep the egg as a whole. Leave alone for a few minutes white thinly and coarsely slicing the carrots and slicing thin, thin slice of cheese. Add too lettuce and toss with dressing. After about 6 or so minutes (will know when egg is ready when the yellow middle has turned a translucent white) add the egg on top of the salad, serve, and enjoy!