Kale Basil Avocado Pesto

It took me about two weeks to finally get around to making this dish. Let me tell you, it was well worth the wait. One of my favorite reads for recipes/ideas is Shannons blog Tri 2 Cook. I didn't know it existed till I stumbled upon it on Foodgawker. Being that kale is one of the ingredients in my daily salad trinity (Manoa lettuce, Spinach and Kale) I decided to sacrifice a bit to make her Kale Basil Pesto.  I have to admit, it was pretty phenomenal! A friend of mine was over that night and she practically licked my food processor clean! 

Kale Basil Avocado Pesto

1 small avocado (Hass) cubed 

1 1/2c packed basil 

1 large bunch of kale (de-stemmed)

1/2t salt

black pepper

1/4c grated Parmesan cheese

2 small garlic cloves (minched) 

2T extra virgin olive oil 

Blanch kale in boiling water for 2-3 min. Transfer to an ice bath (bowl with ice water), remove and squeeze to dry.

Add all ingredients to a food processor and process till desired consistency. Add more salt/oil to your liking. 

Can be served with pasta, a dip, or even pizza. 

Enjoy!

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Blackened Ahi With Quinoa

Living in the middle of the Pacific Ocean, I am no stranger when it comes to eating fresh fish and seafood. Strangely enough, fish is not one of my top choices to eat. However, when given free fresh fish, I have no problem putting it to good use. After graduating high school a long time ago, one of my first jobs was a dishwasher at Kilauea Lodge on the Big Island. One of the perks of dish washing was that we'd get a dinner prepared by one of the chefs at the end of the night. One particular night, were were made a Blackend Ahi dish. The flavor was amazing and since then, I've been a fan of anything blackened. 

Blackening Seasoning (One filet serving, x2 amount for more)

1T paprika

1/2t oregano

1/2t thyme

1/2t cayenne pepper (more for hotter)

3/4t black pepper

1/4t onion powder

1/4t garlic powder

1/4t salt

Mix all ingredients together in a container.

Place ahi (tuna) filet in container and shake till fish is coated well. 

Using a small pan, add about 1-2T olive oil and heat till olive oil is almost smoking. Carefully place fish into pan and fry 1-2min on each side (more for a drier fish). Remove from pan and let cool on side. 

Quinoa 

1c quinoa

2c chicken stock 

Add ingredients to a pot and bring to a boil. Once boiling, bring down to a simmer and cook till soft. 

If you don't want to keep watching it, you can cook quinoa in a rice cooker. 

Plate fish on Quinoa and serve with steamed veggies. Enjoy!

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Slow Cooker Pulled Pork

To busy to cook? Don't know how? Tired after training? Well, I may have the solution to your excuses. Slow cooker Pulled pork. All you need is a slow cooker, pork, onion soup and water. 

Tossed everything in before going to work 

10 hours later 

Shredded goodness 

Slow Cooker Pulled Pork 

Pork shoulder

Garlic (more or less to your liking)

1 packed onion soup mix

3c Water (add more to cover pork)

Open soup packet and placed in slow cooker. Add in pork shoulder and water. Be sure that pork is covered by water so exposed part doesn't dry out. Add in garlic. Cook on low for 10 hours. Remove and shred.

With this pork, you can make burritos, sandwiches, have it with roasted veggies or whatever you choose. 

Enjoy!

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Baked Spaghetti

With 1/2 Ironman training starting up again and 2 workouts a day becoming more of a common theme, batch cooking is more practical than cooking something different every night. Since I live alone, theirs no one to complain about eating the same thing for the 3rd night in a row. That's not much of the case since isn't too shabby. Anyways. 

Couldn't resist. Ate some before taking a pic.

Baked Spaghetti

1/2t salt 

6oz angel hair pasta

2t extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1/2lb Italian chicken sausag, casings removed

2 green bell peppers, diced

1/2lb cremini mushrooms, sliced 

1 28oz can crushed tomatoes 

1c fresh torn basil leaves

part-skim mozzarella cheese

shredded cheddar cheese 

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. 

Heat olive oil in large non-stick skillet or pot over medium heat. Once heated, add in onion and cook till soft. Add in garlic and cook for a few minutes. Add in sausage and be sure to break up meat. Cook till browned. Add in mushrooms, bell peppers, salt and cook till everything is soft. Stir in crushed tomatoes, 3/4c water and basil. Cook till boiling. Reduce heat to low and simmer till sauce thickens. 

Preheat oven to 375deg. Spray a 2qt baking or casserole dish with cooking spray. Add pasta to sauce and give it a good stir to combine. Spoon 1/2 of the pasta mixture into the dish. Sprinkle the mozzarella and cheddar cheese over the pasta mixture. Add remaining pasta on top of cheese mixture. Sprinkle more of the cheeses on top. Spray foil with cooking spray and cover loosely. Bake until cheese is bubbly, 20-25min. Let cool for 5min before serving. 

Enjoy!

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Pierogi

So I have this bad habit of writing recipes down, making them and somehow misplacing the recipe. Once again, I've misplaced the recipe. Anyways, when I find it, I'll update this post. 

According to Pierogi.com, "The Pierogi (a pocket in dough, filled with vegetables, fruit or cheese) comes to us direct from Poland. In concept it is similar in some way to the Chinese Potsticker, or the Italian Ravioli". 

These are pretty good for late night snacking or whenever you're too lazy to cook anything. All you have to do is warm it up in the microwave and a quick fry and you're good to go. 

 If you didn't know, they aren't poisonous. Well, I'm still alive after touching it.

*Update*

The recipe can be found here . 

Pierogi

Makes about 25 or so 

Dough:

1.5c flour + additional for kneading

1/2c water

1 egg

1t vegetable oil

1/2t salt

Potato filling:

1.25lb potatoes

3oz grated cheddar cheese 

1 Portuguese sausage, cooked and minced

1/8t salt

1/8t black pepper

Using a food processor (mixing by hand can be done as well) add flour, water, egg, oil and salt. Pulse  or stir till a soft dough forms (you want it slightly sticky but not too sticky). Transfer to a lightly floured surface and knead. Dust with flour to prevent it from sticking. Knead till smooth and elastic. Invert a bowl over the dough and let stand at room temp for 1hr. 

While dough is standing, peel potato and chop into 1/2in pieces. Add to pot of boiling water and cook till tender. Drain potatoes, add salt and pepper and place in a food processor. Pulse till smooth. Remove from food processor and stir in cheese and sausage.

Roll out 1/2 of the dough on a lightly floured surface with a slightly floured rolling pin or dowel. Roll in to a 15in diameter circle, with about 1/8 thickness. Using a wine glass or cookie cutter (2.5in), cut out circles. Holding one circle in the palm of your hand, place a small scoop of the potato mixture in the dough. Pinch edges together to seal completely. 

Bring a large pot of salted water to a boil. Add pierogi, stirring once to keep from sticking together. Once the pierogi float to the surface, cook for 5min. At this point you can fry in butter or flash freeze in fridge. 

Enjoy.

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Tomato Tofu Egg Drop Soup

With the weather being rather chilly, it was only appropriate to make soup. Lately I've been pretty lazy to make anything that required a lot of ingredients or time. So for those who are lazy and short of time, give this recipe a shot. 

Tomato Tofu Egg Drop Soup

Tomatoes (more or less for your liking) peeled and seeds removed

1 tray off firm tofu, cubed

2 eggs beaten

1 can chicken stock

2c water

salt to taste

Measure out 2 cups water and bring to boil in a pot. While waiting for the water to boil, cut a cross on the bottom of each tomato. Drop tomatoes into boiling water and boil for 1-2 min. Remove from water and cool in cold water or an ice bath. Peel skin off, cut and remove seeds. 

Add can of stock and tomatoes to water and bring to a boil. Once boiling, slowly add in tofu and bring to a boil. Remove from heat once boiling. 

Add in beaten egg and stir with a chopstick to break egg up. Add more salt to taste. Serve hot. 

Enjoy!

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Pumpkin Sherbet

This past weekend I finally got around to murdering my pumpkin. I'll be honest, I hate the holidays. Horrible music, gift giving and long waits at the airport. Definitely not my thing. However, I do appreciate the cool weather and awesome food though. On that note, I bring you Pumpkin Sherbet by SkinnyTaste.

Pumpkin Sherbet  

1. 2 1/4 cups 1% milk

2. 1/2 cup + 2 tbsp sugar

3. 1 cup pumpkin puree or canned stuff 

4. 2 tsp pure vanilla extract

5. 1/2 tsp cinnamon

6. 1/4 tsp nutmeg

7. pinch of clove (itty bitty pinch, don't want it to overpower it)

8. pinch of salt

Using a pot, combine milk, sugar, pumpkin over heat, bring to a full boil while stirring. Once it starts boiling, reduce heat and simmer for 30sec. Remove from heat. 

Add vanilla, cinnamon, nutmeg, clove and salt to milk mixture. Transfer mixture to a bowl. Using saran wrap, place directly on top of mixture. Place in refrigerator and cool  till mixture is cold (an hour or more). Once completely chilled, place in ice cream and follow the manufacturer’s instructions. 

Serve immediately for soft serve or chill overnight for a harder consistency. Enjoy!

*note, if you're a big pumpkin pie fan like me, you'll love this recipe.

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Strange cravings while on the bike

So this past weekend I was out on my usual 50 something mile ride and had the strangest craving for cinnamon rolls. I could have gone for instant gratification and hit up Cinnabon or Safeway but why do that when homemade is much better. 

(I demolished 2 before a pic was taken)

So after a quick search on Foodgawker, I found a scaled down recipe from the Pioneer Woman. She's awesome. I wish she was my mom or neighbor. Anyways her recipe made a ridiculous amount. Yes I really wanted cinnamon rolls but not that much. Fortunately I found another site that reduced it down to a reasonable amount.

Cinnamon Rolls

1 1/3c milk (I'm not sure if skim would work)

1/3c vegetable oil (I used olive oil)

1/3c sugar

1 1/2t yeast

2 2/3c flour + 1/3c

1/2t baking powder

1/3t baking soda

1t salt

100g butter, melted (don't have to use it all, but go for it if you must!)

1/2c brown sugar

Cinnamon powder

(nuts optional)

1. Mix milk, vegetable oil, and sugar in pot

2. Scald mixture (heat till it is just about to boil), turn off, remove from burner and let cool. 

3. When luke warm (when you can stick your finger for over 10 seconds) add in yeast. Must be warm and not hot or you'll kill the yeast. 

4. Add 2 2/3c four, mix and rise for an hour. If you have a mixer, use it. If not, eat some spinach and give your forearms a workout. 

5. Add in 1/3c flour, baking powder, baking soda, salt and stir. Dough will be sticky, so you could put it in the fridge for an hour/day to firm up or use it instantly.

6. Sprinkle a clean surface generously with flour. No shame now. Form a rectangle with the dough. Then roll it out thin, maybe a 1/4" or so. 

7. Drizzle the melted butter over the dough (too much and you'll have a real mess to clean). Sprinkle sugar and cinnamon over the butter. 

8. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll tight as you roll. Once done rolling, pinch ends to seal it, 

9. Cut the roll about an 1" thick and place then in a greased baking pan/dish. Leave a little space to allow them to rise. 

10. Pre-heat oven at 375deg. 

10. Let rolls rise for 30min or until they look like they have gotten bigger. Once they look bigger, bake at 375deg until light golden brown, 20-25min depending on your oven. 

Enjoy. 

*I opted out of frosting for the following reasons 1) I'm a purist. I don't want to taste powdered sugar or some other kinda frosting. 2) In my mind, it already has a lot of sugar 3) I'm too lazy and it would only make more dishes.

**I thought I'd throw this out, if you think you can keep up or are faster than me in biking, can wake up super early and be on time. You're welcomed to join me on my long rides. Just email me about the details.

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No hassle Focaccia Bread

Craving focaccia bread but don't have all day it wait or just to lazy to knead dough? Well, I have the recipe for you. No Hassle Focaccia Bread from King Arthur Flour. 

No Hassle Focaccia Bread 

1 1/2c warm water 

2T olive oil

1 1/4t salt

3 1/2c flour

1T instant yeast

1/8t chopped fresh rosemary

rosemary sprigs

poppy seeds

rock salt

Grease a 9x13 baking dish with non-stick spray or olive oil. Set aside. 

Using an electric mixer (by hand is fine) combine all ingredients together except rosemary sprigs, poppy seeds and rock salt. 

Once mixed well, pour directly into the greased pan. Spread evenly, cover and set aside for 60min. 

While bread is rising, pre-heat oven to 375deg. 

Once the hour is up, using your finger, gently poke indentations all over the bread. You want to make it look like the surface of a golf ball. 

Drizzle with more olive oil, sprinkle with poppy seads, rosemary and rock salt. 

Bake bread till golden brown for 30-40min. 

Remove bread and let cool for 5min, remove and let cool on wired rack. 

Serve and enjoy. 

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Almost Vegan Quinoa Burritos

If anyone tells you that "Doing Triathlons is inexpensive" they are lying, have a sugar mama/daddy or are so ridiculously rich money ain't a thing. 

Unfortunately, I'm not Jay-Z so things get can be tough at times. Since leftover chicken was the only meat in the fridge I had to make do with what was available. 

Almost Vegan Quinoa Burritos 

1 can black beans 

1c quinoa (raw)

2c chicken broth (can use vegetable or water)

1/2 of onion, chopped

2t cumin

1t paprika 

1T olive oil 

lettuce

flour tortillas

Place oil, cumin and paprika in a pot, fry till fragrant (about 1min, don't burn spices). 

Add in onion and saute for another min or two, add in quinoa and beans and stir for another min or two. Remove from heat and place in microwave rice cooker. Add in chicken broth and cook per rice cookers instructions. If you don't have a microwave rice cooker, add the chicken broth to the pot and cook on low till liquid has been absorbed. Once cooked, place on tortilla, add lettuce, cheese, salsa and serve. 

I added leftover chicken from the other day

On another note, my registration for the Ko olina tri has been sent in. Looking forward to it since it's my first sprint race post-Achilles tendon injuries. Should be fun.

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Almost Puffy Tacos

So the other night I kinda spaced out and over headed a tortilla in the micro. If you've never done this before, the tortilla gets pretty hard. This rules out any possibility of having a burrito. So with some quick thinking, I tossed it on the dish rack to create a taco. 

Tacos

Almost Puffy Tacos

Flour Tortilla

Lettuce

Chicken

Cheese

Place tortilla in microwave for about a min. Once done place on dish rack or something that will create a taco form *caution, tortilla will be HOT

Let cool for a few minutes. Add favorite taco ingredients. Enjoy!

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Coconut Cream Dragon Fruit Sorbet

So I've been put on the disabled list until my test results get back. It's kind of a downer since I was really looking forward to doing the Koolina Tri. Since my weekend usually consists of a long bike ride, running, strength training and sleeping it doesn't leave me with much time to do try multiple recipes in one day. While browsing my usual food sites I came across this recipe for Coconut Cream Dragon fruit Sorbet from The Ardent Epicure. Oh yeah, I decided to play around with my iTouch this time for pics if you're wondering what's going on.

If you don't know what dragon fruit is, it's pretty much this crazy looking fruut that has flesh similar to a kiwi but with a very mild sweet taste. Back home I'd make a few calls, wait a few days and I'd have a few for free. However, I'm on Oahu where things are much harder to get for free. Let me warn you, these were not cheap, I'm sure if I spoke fluent Chinese, things would have been different. 

Outside of Dragon Fruit

Inside

Coconut Cream Dragon Fruit Sorbet

2 ripe dragon fruit

1 juice from one small lemon

zest from small lemon

14oz coconut milk

2T coconut flour

1/2c raw sugar

pinch of salt

Puree dragon fruit and lemon juice in blender, fold in lemon zest and chill in refrigerator until cold (2-3hrs). 

Place coconut milk in another bowl and whip till thickened, add flour and sugar a little at a time until throughly mixed. 

Add chilled puree into coconut cream and mix. 

Following manufactures instructions, place into ice cream maker. 

It can be served immediately for or chilled overnight.

Overall, it was pretty tasty, I'd definitely make it again but with a few changes. Maybe less lemon juice, zest the lemon better and maybe use red dragon fruit instead of white (no difference in taste but I think color would look better) 

I also made a pizza with spinach, garlic, tomatoes and chicken. However, the crust was a little weird so I won't post up the recipe. Only the best for you readers. 

 Pizza

 

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Green Velvet Cake

Sometimes I miss my unemployment days. My usual day would consist of swimming, biking, bodyboarding or running in the morning, eat breakfast, nap and look for jobs. After lunch, I'd work on small projects or bake something if I was in the mood. Good times. Anyways, I was off for a few days and decided to try this Red Velvet Cake I saw on Foodjimoto. 

So why green instead of red? Well, it's because I ran out of red, didn't want to pay $7 for 24oz and green was one of the colors I had left in the 4 color pack. According to some friends it looks like "Oscar the Grouch" or like x-mas trees with snow on top.

Green Velvet Cake 

1. 1c shorting

2. 1 3/4c sugar

3. 2 1/2c sifted flour

4. 1 1/4t salt

5. 2 eggs

6. 1c buttermilk (substituted with 1T vinegar added 1c of milk)

7. 1t baking soda

8. 1 1/2t vinegar

8. 1t vanilla extract

9. 1/4oz green food coloring

10. 1 1/2t coco powder

In a using a mixer combine 1 and 2 till mixed well. 

In another bowl, combine 3 and 4. Set aside. 

Mix 5, 6, 7, 8 and 9 together. Add to the shorting mixture 1c at a time alternating with the flour/salt mix.

In a small bowl, mix 9 and 10. Add to batter and mix till combined. 

Line the bottom of two round cake pans with parchment or wax paper. 

Divide the batter between the two cake pans. 

Bake at 350deg for 25min or until a toothpick comes out clean. 

Icing

1. 1 1/2oz cream cheese (I used 1 block)

2. 3/4c softened butter

3. 1 1/2lb powdered sugar 

4. 1/4t salt

5. 2t vanilla extract

Combine well. 

Enjoy! 

Would I make this again? Sure. I might cut the amount of sugar needed in the icing since I thought it was a little sweet.

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Tomato Corn Chowder

So I was feeling a little sick the other day and didn't feel like chicken noodle soup. Since the slumlords made their monthly collection, I needed to make do with what I hand. After seeing this recipe for Tomato Corn Chowder on Foodjimoto, I decided to give it a shot. 

Tomato Corn Chowder 

Peeled Tomatoes

Minced Garlic (she used roasted garlic, I didn't have or was in the mood to make any)

1 Can of unsalted non-creamed corn (She used fresh)

2 slices bacon

1 small red potato

1 can chicken or vegetable broth

1 small onion, diced

Salt, Pepper and Tabasco for taste 

Chop and crush tomatoes and set aside. 

Slice and fry bacon in a pot till crisp. Drain fat. Add in onions and cook till soft. Add in garlic and potato. Saute for a few minutes. Add in tomatoes, corn and broth. Let simmer till potatoes are soft. Season with salt and pepper. It came out pretty good despite having no roasted garlic or fresh corn. I'm sure it would taste even better with those.

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Veggie/Bean Herb Chicken Rice Bowl

Well I had every intention to do a write up of my Waimea Bay swim fiasco, but I forgot to load some pics onto my jump drive so you'll have to wait a bit longer. In the meantime he's one of my creations. The veggie/bean herb chicken rice bowl. 

Veggie/Bean Herb Chicken Rice Bowl

2C Cooked brown or white rice 

1 Can black beans

1 can yellow corn

 Cucumber

Tomato

1T Olive oil

Garden Herb Chicken Breast (pre-cooked package from Safeway) 

Ground black pepper (adjust to your liking)

Chili pepper flakes (adjust to your liking)

Pinch of salt 

In a large bowl, combined rice, washed black beans, corn, olive oil and chili pepper flakes.

Place mixture on a plate or bowl. Add rest of ingredients. Drizzle with more olive oil. 

Since this was a multi-day meal, I added the cucumber, tomato and chicken separately rather than all at once. I found out that the tomato and cucumber tend to get soft and make the whole dish kind of gross. 

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Crock Pot Chicken

Crock pots are awesome. I won't lie, sometimes I don't have time to cook quality meals every night. With my crock pot, I just put some things in the morning, set it for x hours and forget about it. It's such an awesome thing coming home, to a house that smells like someone has been cooking for you all day. One thing I really like to do is cook a whole chicken. 

Crock Pot Chicken

Whole chicken

Garlic cloves (optional)

Lemon slices (optional)

Salt (optional)

Pepper (optional) 

Olive oil (optional) 

Place whole chicken in crock pot, no need put oil or anything else on the bottom. Place garlic and some of the lemon slices in the cavity. 

Place lemon slices on top of chicken, season with salt and pepper and drizzle with olive oil. 

 

Cover and set for 10 hours on low. Set and forget. 

10 hours later...mmmm

You can debone chicken right in the pot. I tried to remove it once, but it pretty much just melted. Once done, you can toss the bones and skin or you can leave in the pot, add water to top it off, set on high for 4 hours and make broth. It's up to you. Enjoy!

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Sweet week

Since I'm still feeling a little sore from the Honu, I had some time to make a cake for a friend requested one many months ago. Since it was for a dude, I was going to attempt a "Little Shop of Horrors Plant" cake but it changed into a chick birthday cake. Oh well. Next time.

Perfect All-American Chocolate Butter Cake with Fondant(Via The Cake Bible) 

1.       1. 1/2 c + 3T unsweetened cocoa (dutch-processed)

2.       2. 1c boiling water

3.       3. 3 large eggs

4.       4.  2 1/4t vanilla

5.       5. 2 1/4c + 2T sifted cake flour

6.       6. 1 1/2c sugar

7.       7. 1T baking powder

8.       8. 3/4t salt

9.       9. 1c unsalted butter

10.   10. Two 7in by 2in cake pans greased, bottoms lined with parchment or wax paper.

Preheat oven 350degF

In a medium bowl, mix 1 & 2 until smooth, cool to room temp

In another bowl, mix 3, ¼ of the cocoa mixture, and 4.

In a large bowl, combine 5, 6, 7 and 8 and mix on low speed for 30 sec to blend. Add 9 and remaining cocoa mixture. Mix till dry ingredients are moist.

Increase to medium speed and beat for 1 1/2min to aerate.

Gradually add the egg mixture in 3 batches, beat for 20sec after each addition.

Scrape batter into pans until ½ full.

Bake for 25-35min or until tester inserted near the center comes out clean.

Let cool in pans for 10min.

Loosen the sides and invert onto greased wire racks. 

Buttercream Icing  (via Iammommy) 

      4c powdered sugar

      1/2c shorting

      5T milk

      1t vanilla

 f     

      Combine all ingredients and mix.

 I decided to give this a recipe a shot since 1) I ran out of butter and didn't want to spend another $4.99 for a block and 2) I ran out of eggs too. I found it pretty tasty but there was a slight shortening taste to the icing. Maybe more sugar and vanilla may mask the taste?

For the fondant, I used the recipe from Thebakingpan.com 

Here's some tips for making your own fondant based on my experience:

- Powdered sugar is better for dusting rather than cornstarch

- Having a Kitchen aid mixer makes life easier 

- White chocolate adds flavor

- Humidity is not your friend 

-Watching videos on how to cover cakes is good

- I found this site very helpful

So since I had left over batter a few cupcakes were made. 

 

If you have any questions, feel free to ask.

On another note, entry forms have been mailed in for the North Shore Swim Series. We'll see how I fare against the real swimmers.

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Fettuccine alla Turkey Puttanesca

Doing triathlons, I've come to realize that it's not cheap, never easy and at times frustrating. However, here's something cheap, easy and pretty tasty.  It's one of my original twists on a classic dish. Puttanesca is know as "Whore's pasta" after the prostitutes that were cheap and easy.

Fettuccine alla Turkey Puttanesca 

Four 1/4in thick sliced turkey breast cutlets (cut into small cubes)

1/2 box fettuccine (can be more if want)

1T Tomato paste*

10 Kalamata olives or any olives

1/2 of a onion (sliced)

Anchovy paste (for taste) 

Tomato (sliced into small cubes)

Garlic (minced) 

Olive oil 

White wine

Salt (amount can vary depending on your preference)

Pepper (amount can vary depending on your preference) 

*I used the tomato paste in a tube since it would be a waste to buy a whole can and only use a Tbs worth of it. 

Heat olive oil in a pan at medium heat. When heated, anchovy paste and minced garlic and fry till fragrant or slightly browned. Add in onion and cook till onion is transparent. Remove from pan and place in separate bowl. Add turkey into same pan, season with salt and pepper and cook till done. Once done, add in onion and garlic mixture, tomatoes and tomato paste. Stir. Add a splash of white wine for flavor. This is the sauce. Let simmer. 

In a pot, bring water to a boil and add fettuccine. Cook following instructions on box. Once done, save about 1/2c of the water and drain the rest. Place fettuccine back into pot it was boiling in, toss with a splash of olive oil. Pour sauce over fettuccine, stir and bring to medium heat. Using the saved water, add desired amount if you like it watery, if not, don't add it in. Season with more salt and pepper to your liking. Serve.

 

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Vanilla Bean Brownie Ice Cream

What a way to start a week. Thunder and lightning, torrential downpours, flooding and waterspouts! Yesterday after coming home from work I decided to do some light jogging at the park. I looking forward since injuring my Achilles almost 3 months ago. Well, after jogging for about 10 seconds, it started to storm. So much for running and I minus well cross off swimming too. But wait! I live in town, Ala Moana beach park only a few miles away. After swimming the full 2K, I noticed a lot of people looking out towards sea, apparently two waterspouts were forming right off shore. I've only seen these on T.V and never in person so it was pretty cool seeing it so close. Despite the close waterspouts, thunder and lighting in the back of me, all I could think of was "I wish I had a waterproof cam, no ones going to believe that it was so close". 

For all of you who don't know me, I frequent Goodwill pretty often in search of random things. Sometimes you score and sometimes you don't. This particular visit I found a mint condition Cuisinart Ice Cream maker. 

On with the recipe. 

Vanilla Bean Brownie Ice Cream via bakedbree

Ingredients:

3/4c sugar

2T corn starch

pinch of salt

1C whole milk

2C heavy cream

1 egg yolk

1 vanilla bean caviar

brownies, copped into small pieces

Steps:

In a pot, whisk together sugar, corn starch and salt. Slowly whisk in milk and cream.

Heat over medium to medium high heat till mixture thickens. 

In another bowl, whisk egg yolk and vanilla bean caviar. Once caviar has been taken out from bean, place bean in milk mixture.

Once the mixture has thickened, slowly add 1/2c of it to the egg mixture and whisk.You do not want the yolk to scramble. Gradually add the rest of the mixture. 

Place a plastic wrap on the surface of the mixture (you want to prevent a skin from forming) and place in the fridge overnight. 

Once cooled, pour mixture into your ice cream maker and freeze according to the directions that came with your maker.

As for the brownies add accordingly to your makers instructions.

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Fried Polenta

According to the weather man, we were supposed to have some rainy weather this past weekend. I was definitely not looking forward to riding on the trainer for 3.5hrs. I don't really remember what I did on Saturday besides cooking and it was a decent day. So much for rain. For all of you that don't live on Oahu, biking here sucks. You have bike lanes that disappear, bike lane signs but no bike lane and drivers that just don't give a shit if you're on the road. You'd imagine, a place where the weather is great most of the time would be great for biking. No, not in Hawaii. We're probably one of the most unfriendly biker states in the nation. Anyways, got up at 4:30am, ate, prepped bottles and got gear together. As I was packing the bike up it started to pour. Great. 3.5hrs with wet roads. Luckily, the rain decided to stay in the valley and not come down to the ocean. So where does one ride for 3.5 hours? I started off at Kapiolani park and headed out to Waimanalo, did a few laps in the farm lots, back to Hawaii Kai, back to Diamond Head, thru Kahala, back out to Hawaii Kai and finally back to Kapiolani park. Non stop. I forgot the total mileage but it was around 60 something. Let me tell you this, it's a lot to think about. Oh yeah, Cobb V-Flow plus is AWESOME. I dunno if I could last with the Selle. 

Anyways, on with the cooking. I was having this craving for something fried and it being the end of the month, I can't go out and splurge on any fried fatty goodness. The Slumlords demand rent. I really was craving food from Home but guess that will have to wait till after June. I remember reading something about frying polenta and how good it was. I decided to give it a shot. 

Fried Polenta

Ingridents

1c polenta

2c water

Directions

Boil 2c water in pot, once boiling, add in polenta and stir till thick. Once thick, pour into a baking dish, flatten and place in fridge for 2 hours or until cold. Once it's cold, cut polenta into strips for frying. Heat pan with oil, fry polenta till golden brown on all sides. Let cool on wire rack. Season with salt and pepper.

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