Tag Archives: Recipes

Orange Brownies

Orange Brownies

I’ve been playing with this recipe. It started as a basic brownie recipe, but I had this idea of using orange flavoring instead of vanilla, because orange + chocolate = yum, and I’ve kind of been obsessed with citrus zest lately. (Blame the Microplane.) Also, the recipe was a bit on the cakey side, so I decided to work on that, too.

1 cup unbleached flour
1/3 cup cocoa
1/4 tsp salt
1 cup sugar
3 tbsp orange zest (~zest of 1 orange)
1/2 cup butter, melted
1 egg, beaten
3 tbsp orange juice (~juice of 1 orange)
3 tbsp water
1 tsp orange (or lemon) extract
2 squares semi-sweet chocolate, melted

In a medium size bowl, stir together flour, cocoa, salt, sugar, and orange zest.

One ingredient at a time, add in melted butter, egg, orange juice, water, orange extract, and melted chocolate. Mix until thoroughly combined.

Pour in to 9×9 pan. Bake for 20 minutes at 325F.

Spicy Potatoes & Fish

I didn’t take a photo. Too busy eating. Will have to make again 🙂

Spicy Potatoes

So, the secret to crispy on the outside, soft on the inside oven-fries or homefries or hashbrowns or what have you, is pre-cooking the potatoes. Chop the raw potatoes into the shape/size you want then either: microwave or parboil them. The length of time will depend on the size of the potato pieces. I don’t use the microwave for much (mostly defrosting & reheating some kinds of leftovers), but it does work well for precooking potatoes w/o creating extra mess or worrying about overcooking them. Essentially you want your potatoes to be pokeable with a fork, but still firm (not mushy/falling apart).

For this recipe, I chopped two medium-size Yukon Golds into ~1/2-inch square cubes.

While potatoes are precooking, make the spice mix:
1 tsp cayenne
1/2 tsp garlic powder
1/2 tsp cumin
zest of 1/2 a lime
sea salt
…or you know, whatever you like.

Toss potatoes with 1/4 cup coconut milk. Once coated, sprinkle with spice mix and toss until the spices are evenly distributed. Drizzle with olive oil and toss one more time. Place on oven-proof dish or baking sheet. Bake for 45 min @ 350F, tossing once or twice during baking time.

Perfection! Crispy, spicy, delicious!


Once the potatoes are baking, prepare the fish. Place fresh cod on parchment or foil. Smear with red curry paste, drizzle with juice & zest of 1/2 lime and 1/4 cup coconut milk. Wrap into a packet. Let sit until there is 10-15 minutes of cooking time left on the potatoes, then place in oven, and continue baking both fish & potatoes for the remaining time.

ETA 12.01.09: Photo!

Spicy Fish & Potatoes

Macaroni & Cheese

This week at TC, our Daily Writing Thread (which is actually a weekly thread with daily updates) somehow digressed into a discussion of mac & cheese. Which got me wondering if I’d ever posted my recipe. I searched and it doesn’t look like it, so here it is:

Macaroni & Cheese

3½ cups macaroni
¼ cup butter
3 tbsp flour
¼ tsp salt
1¾ cups skim milk
1 tsp dry mustard
½ tsp Worcestershire sauce
2½ cups old cheddar cheese, grated (2 cups for cheesy mix, ½ cup for topping)
1 cup bread crumbs

  1. Preheat oven to 400°F.
  2. Boil macaroni for 7 minutes; drain.
  3. While macaroni is cooking, stir together butter, flour, salt, milk, 2 cups cheese, Worcestershire sauce, and mustard in a large bowl. (It’ll be lumpy/imperfectly combined. Don’t worry about it. The next step will take care of it.)
  4. Add macaroni and stir with wooden spoon until butter and cheese are melted and cheesy mix is completely blended.
  5. Pour into 7×11 baking dish. Top with bread crumbs and remaining cheese.
  6. Bake for 20 to 25 minutes.

Recipe adapted from The Absolute Beginner’s Cookbook.

By request: Pizza!


Add 1 tbsp olive oil and 1 tbsp honey to 1 cup hot (tap, not boiling) water. Stir. Sprinkle 1 tbsp yeast over the water mixture and let sit 5 minutes, until yeast is foamy.

Meanwhile, mix 1/2 tsp salt with 2 cups flour.

Stir yeast mixture briskly, add to flour, combine to form dough. Knead dough 8-10 minutes, adding more flour as necessary.

Rub dough with olive oil, place in bowl, and cover. Let rise in warm place for ~1 hour. Punch dough down and shape into circle.

Sprinkle pizza pan (the kind with holes) with cornmeal. Place dough on pan. Add toppings.

Place pizza in cold oven on bottom rack and bake at 500°F for ~20 minutes or until crust is brown and cheese is melted.

22: The Steamy Kitchen Cookbook

The Steamy Kitchen Cookbook by Jaden Hair

Jaden’s Steamy Kitchen blog is one of my favorite food blogs and so I picked up her cookbook.

The Steamy Kitchen Cookbook has a nice design. It’s hardcover (with a dust jacket even; that might be overkill for a cookbook ;-)). Every recipe is illustrated with a photo of the finished dish. This makes for good inspirational browsing—perfect coffee table material.

It opens flat and stays open, which is nice if you’re actually using it to refer to while cooking. Wouldn’t want to get sticky fingerprints on these pages. (Always the dilemma with a shiny cookbook—who wants to sully the pages with cooking debris? Solution: pull up the recipe on the blog and sully your laptop instead! hah!)

Aside: all these food bloggers who take amazing photos make me long for better light so I could take better food photos. But alas. I will just have to do the best I can with my crappy light situation.

The book strikes a good balance between personality and practicality. Recipes range from appetizers to dessert and everything in between. I especially liked that there was a sauce section, as well as various sauces/marinades included throughout. I don’t have any qualms throwing together ingredients on my own, but some guidance in the saucy area is always welcome, since the right sauce can shift a dish from ok to awesome.

Inspired to make a few things I hadn’t thought of attempting before, like potstickers and spring rolls. On the other hand, I may also have to make the food court sweet & sour chicken, just because lol! 🙂

ETA: I did make the sweet & sour chicken, since I had pretty much all the ingredients on hand and it used up some of the ketchup that’s been languishing in my fridge. It really did mimic the flavors of the “classic” dish, but the sauce was too sweet for my liking. If I made it again, I’d cut back on the sweet and add more sour/salty/spicy flavors. Especially spicy! It was crying out for some heat. (ymmv, of course!)

Sweet & Sour Chicken



I haven’t had a recipe post in a while, so here goes.

I made this up as I went along and it was totally inspired by leftovers / what we had on hand (the best kind of recipe!).

  • oil
  • 1 onion, finely diced
  • 1/2 bag spinach, finely chopped
  • 1 russet potato, very thinly sliced
  • feta
  • 2 cups egg whites
  • 4 eggs
  • parmesan
  • oregano
  • salt
  • pepper

Heat oil in an oven-safe pan (I used a 12″ skillet). Add onion and saute until translucent.

Meanwhile, in a bowl, whisk egg whites, whole eggs, parmesan, oregano, salt & pepper together.

Add spinach to onions and toss until spinach is wilted. Lay potatoes in pan and cook until translucent (if the potatoes are sliced thinly enough, this should just take a few minutes).

Crumble feta into pan and pour in egg mixture.

Bake for 20-25 min @ 350°.

Weekend: Dragon Boats & Chicken Satay

Checked out the Dragon Boat Festival on Saturday and took some photos around False Creek. The sun came out and reminded us why it’s great to be a Vancouverite.

Dragon Boat Festival

This looks like a drawing (I mean, “architectural rendering” ;-)) to me. Anyone else?

Dragon Boat Festival

Here’s the Slideshow.

And then I made Chicken Satay (which, heh, I guess is kind of a theme, albeit unintentional):

Chicken Satay

Check out that presentation. Bed of lettuce! Grill marks!

I used this recipe from Rasa Malaysia for the marinade, and it was delicious.

To be honest, I made a few substitutions because I just used what I had on hand. Regardless, it still tasted fantastic. But I think I’ll stock up on the missing ingredients for next time (and there will be a next time).


  • dried lemongrass (in lieu of fresh)
  • scallions (in lieu of shallots)
  • molasses (in lieu of kecap manis)
  • fish sauce (in lieu of oyster sauce)

I’d like to thank the interwebs for the suggestion of molasses. I do think it was the molasses (sweet, thick) / fish sauce (salty) combination that made the subs work here.