Archive for December, 2015

December 2, 2015

Cabbage Roll Soup

cabbagesoup

Okay, so I actually made this one today, as the new soup of the week. Last week was wild rice and clear vegetable soup. Didn’t take a picture because there really wasn’t much to look at. Or maybe I did, but it’s still on my phone. Anyway, I have to sleep soon because I work tomorrow, so I’ll make this quick.

It doesn’t look all that appetizing, but it sure tastes good! There’s something about soup on a cold winter day that makes it so much nicer.

  • 1/4 head of cabbage, chopped
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 ounces of tomato paste
  • 1 (12 oz) can of tomatoes + juice, diced (I used home canned ones my mom had stashed away. They had whole peppercorn in them)
  • 1L beef broth (can easily be substituted with vegetable broth, which I did not have)
  • 1 tbsp Worcestershire sauce
  • 1 cup wild rice
  • 1-1/2 tablespoon dried parsley
  • 1 tsp paprika
  • 1-1/2 garlic powder
  • 1-1/2 tbsp oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

***please note: the spices and herbs (as well as everything else except garlic and onion) are approximations. I never measure, and it is all done to taste***

In a large pot, sauté the cabbage, garlic, and onions until soft. Add the tomatoes, tomato paste, beef broth, and Worcestershire sauce and bring to simmer. Add rice, and herbs and spices. Allow for about 30 minutes for rice to cook, or until soft.

You may have to add water as needed. I did find that while the rice was absorbing water, water also evaporated out and caused the soup to thicken a bit too much for my liking.

Enjoy!! Happy first day of December!

#noobcook

December 2, 2015

Carrot Cake

carrotcake

Tried my hand at baking for the first time in what.. 2+ years. I’m typically a “mains” kind of person, so whatever goes in the oven is something like lasagna, vegetables, baked rice, etc.

I present to you my carrot cake. I picked out a recipe from online and decided to make it. It was cake recipe, not a loaf, so when it went in the oven, it bubbled over. Good thing it was baking in one of those adjustable loaf tins. All I did was clean it up half way through, lengthen the tin, and threw it back in.

Pretty rough and messy, but ah well. If you shave off the outside like bread crust, it definitely looks alright. It tastes pretty good anyway.

  • 4 eggs
  • 3/4 cup canola oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/4 tsp nutmeg

Preheat oven to 350F. Grease and flour a 12 inch loaf tin.

In a large bowl (I used our KitchenAid mixer), beat eggs, oil, sugar, and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Fold in the carrots. Pour in to tin.

(With reference to the previous step, I was a total noob. I stopped the mixer, dumped all of the dry ingredients in at once, and turned it on again. Don’t do it.)

Bake for 40-50 minutes, or until toothpick inserted in to the centre of the loaf comes out clean. Let cool in pan for 10 minutes, then remove from tin, and cool completely.

The recipe also calls for frosting, but I left that out. If I did make frosting, it would be a cream cheese frosting. Aw yeahhhhh.

Recipe from: http://allrecipes.com/recipe/7402/carrot-cake-iii/

Tags: , ,
December 2, 2015

Vegetable Soup

vegetablesoup

So I found that my dad really likes to have soup. I found this out when I kept seeing those Campbell’s soup labels in the recycling. So I’d decided to take it upon myself to make a soup every week for him. The first one I made was a potato corn chowder. The second week was a clam chowder. Then I said “NO CREAM BASE NEXT WEEK,” so I came up with this. A tomato-based vegetable soup!

So this is one of those times where I get creative. I don’t often take measurements for things like this. I only measure for baking. Here we go!

  • 1 medium white onion, diced
  • 2 carrots, peeled and diced
  • 3 stalks (?) of celery, diced
  • 5 cloves of garlic, minced
  • 1 cup of white mushrooms, chopped
  • 1x 540ml diced tomatoes
  • 2c tomato sauce
  • 2c water
  • 1.5 c macaroni, cooked, drained
  • 2 tsp chili flakes
  • Salt, pepper, and Cajun spice to taste

Cook macaroni in separate pot. Drain.

Add oil to a big pot. Start with onion and let simmer until translucent. Then garlic and mushrooms. Let sit for a minute or so. Then celery and carrots. Another two minutes. Add diced tomatoes (all of it. Liquid and all). Add water and tomato sauce. Add cooked macaroni. Bring to boil. Then add spices to taste.

#noobcook #latenight #food #cookstagram

Honestly though, I don’t usually cook this late. It’s only because dad likes soup for lunch, and I didn’t get around to making it yesterday. I prefer him not eating that canned stuff anyway.

Note: I added quite a bit of spice, so it’s got a bit of a kick. Didn’t notice until I took a few spoons for myself. I asked my sister to draw three flames on a sticky note so I’ve left it up to dad to decide if he wants to add more water. Otherwise, someone might be pooping lava in the morning. >;]

December 2, 2015

Crock-Pot Lasagna

lasagna

There’s something about the crock pot that makes it just so amazing. Maybe it’s the part where you throw everything in and leave it alone to do its thing, and when you come back hours and hours later after forgetting about it, it’s transformed those hard noodles into something edible.

(It’s funny though, sometimes my mom’s weird Asian-English language mix-ups happen, and I heard her once ask me where the “crack pot” was. We had a real good laugh)

I make a good crock pot lasagna, if I do say so myself. Even if I am sick.

  • 5-7 uncooked lasagna noodles (oven ready or not, doesn’t matter)
  • 1lb beef mince, browned, drained
  • 700ml tomato sauce or pasta sauce
  • (Spices: oregano, Cajun, cayenne, salt, pepper, all to taste)
  • 500ml cottage cheese
  • 1 egg
  • Half a bundle of spinach, chopped, squeezed (will use more next time)
  • Mozzarella cheese

Mix cooked beef, tomato sauce, and spices together. In another bowl, mix cottage cheese, egg, and a handful of mozzarella cheese.

In the crock pot, add a layer of meat sauce to the bottom. Then a layer of uncooked noodles (break them if you have to), then all of the cottage cheese mix, then spinach, another layer of noodles, and the rest of the meat sauce. Top off with cheese (as much as you want), and sprinkle on some paprika for colour.

Set on low for 4-6 hours. I did mine for about 4.5, and the noodles came out super soft, as if you can strain it without much effort. So really, cook for as long as you want because the meat is already cooked. You just want non-crunchy noodles, and melted cheese. Use a thermometer to ensure proper internal temperature of 74C or higher.

Serves 5-6, one helping. Or if you are like my family, there’s never leftovers from my cooking. #fatties (me included)

#slowcooker #lazydinners #onepotwonder #pasta #dinner #cheese #badattags #cooking #food

December 2, 2015

Pumpkin Pie

pumpkinpie

To be honest… I didn’t write my instructions down for this one. I can’t even remember where I got it from. I do remember, however, bringing home a giant pumpkin, and making puree. Throwing the halves in to the oven, and then scraping them clean, and then throwing them in the food processor.

Pretty sure the pumpkin pie involved evaporated milk. I have 4 cans of it now, because when I went out to get another pumpkin, THERE WERE NO PUMPKINS. ANYWHERE. But the my pie turned out amazing. When I find the recipe, I’ll post it here, but until then, this will be a place marker 😦

Tags: ,