Butternut Squash Lasagna Recipe : Giada De Laurentiis : Food Network

This was my latest cooking endeavor this past weekend. The first time I tasted this recipe was when the fam and I went NY for my cousin’s wedding. We, of course, caught up with the million family members we have and went to another one of my cousin’s homes for a late lunch. She was in the middle of making the lasagne when we arrived. 

Everything about the situation kind of reminded me of myself. She was cooking everything, wearing an apron, had nice homemade cakes, and insisted on putting everything in nice dishes. And her husband, a lawyer who went to Cornell, WAS SO NICE. omg. 

Anyhoo, I got the recipe from her (who got it from GIada) and have made it a few times since. It is quite a bit of work and takes about 2-2.5 hours from start to finish, but it’s very delicious and worth all the effort. 

Chicken Noodle Soup 
My friend Amy and I always have lunch at her apartment throughout the school year, and one time when I came over, she gave me some of her homemade chicken noodle soup. IT WAS SO GOOD. 
She sent me the recipe, and we both made our own adjustments to our taste. 

Chicken Noodle Soup 

My friend Amy and I always have lunch at her apartment throughout the school year, and one time when I came over, she gave me some of her homemade chicken noodle soup. IT WAS SO GOOD. 

She sent me the recipe, and we both made our own adjustments to our taste. 

Gnocchi with Butternut Squash Sauce

I felt like quite the pro chef when I made this meal. Thanks to sorted food for the simplified recipes and videos :) 

I made simple gnocchi by combining peeled, boiled potato, flour, egg, and black pepper. I rolled the dough until a long tube, and cut it into pieces and fried them in butter to brown them.

For the butternut squash sauce,  I used butternut squash, red onion, white wine, garlic, and heavy cream. I baked sliced butternut squash in the oven at 400 degrees Fahrenheit for 40 minutes  or until it was charred. Then the red onion was cooked with some olive oil and garlic until soft. White wine was added to the pan and allowed to cook out. While that was cooking, I blended the squash with heavy cream, then added the puree to the pan an heated through. 

It wasn’t as difficult as I thought it would be, but it was sooooo delicious.

My inspiration: http://youtu.be/jp5yxfyBBUg 

Tea Time

Today was my first homeade “Tea Time”, and it could not have gone better :) I made scones, cucumber and cream cheese sandwiches, and creme patisserie (for the first time I might add) for napoleans and to go along with the scones. 

I did quite well if I do say so my self. Kudos to sorted food for the creme patisserie recipe as it was sooo much easier than other recipes I found :)

http://youtu.be/05hmnEN9xWY

Brigadeiro 
I have been wanting to make these delicious Portuguese truffles for a while now, and finally got the motivation to do so. The recipe is so simple, but soooo good.
one tin of sweetened condensed milk
cocoa powder 
heat the milk and cocoa powder in the pan until completely combined for about 15-20 minutes. make sure you are constantly stirring the mix or else it will burn. 
pour the mix into a container lined with parchment paper or butter. let the mix cool until set (about 30 minutes) in the refrigerator. 
butter your hands completely (including your fingers). scoop out some of the mix using a spoon, then roll it into a ball/truffle shape in your hands (the mix will not stick to your hands if you buttered them properly). 
coat the ball with chocolate sprinkles if desired. YUMMMMM! :)

Brigadeiro 

I have been wanting to make these delicious Portuguese truffles for a while now, and finally got the motivation to do so. The recipe is so simple, but soooo good.

  • one tin of sweetened condensed milk
  • cocoa powder 

heat the milk and cocoa powder in the pan until completely combined for about 15-20 minutes. make sure you are constantly stirring the mix or else it will burn. 

pour the mix into a container lined with parchment paper or butter. let the mix cool until set (about 30 minutes) in the refrigerator. 

butter your hands completely (including your fingers). scoop out some of the mix using a spoon, then roll it into a ball/truffle shape in your hands (the mix will not stick to your hands if you buttered them properly). 

coat the ball with chocolate sprinkles if desired. YUMMMMM! :)

Crepes

I can finally make (semi-decent) crepes! I love crepes, but it just seems wrong to pay for them unless their stuffed with homemade whipped cream, chocolate sauce, fresh strawberries, and brownies like the one I had in Holland. It was also the size of a large pizza. That is a crepe that you pay money for. 

However, most of the time I just want a simple crepe with lemon and sugar or nutella and banana so I knew it was time to find a foolproof recipe. After struggling through several recipes in London, I finally found one that was a piece of cake. LOOK AT HOW BEAUTIFUL THEY ARE

When make crepe batter, the recipe always says “whisk until smooth”. DO YOU KNOW HOW LONG THAT TAKES? a while. Life is must better when you just throw that sucker in a blender. Work smart, not hard I always say. 

The recipe was as follows:

  • 4 eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/2 cup flour 
  • 1/8 teaspoon (pinch) salt
  • butter (for cooking)

Throw all those suckers, sans butter, in a blender. Heat a nonstick pan on low-medium heat, coat the pan a little butter (A LITTLE, we don’t want to become one with the blob after eating these), and pour a thin coating of batter into the pan. When the edges start to brown, carefully flip the crepe over and cook on other side. 

Stuff with your choice of savory or sugary fillings, then bon appetit! 

I personally chose a mix of peanut butter, nutella, and banana. I am also partial to strawberries, fresh whipped cream, clotted cream, lemon, and/or sugar. 

If your into the savory, eggs, cheese, veggies, sliced chicken/turkey, and fresh mayo would also be delish. 

Raspberry Crumble

As Friday was my mom’s birthday, I wanted to make her something simple, delicious, and with little clean up-raspberry crumble. 

One of my friends introduced me to this recipe by making it for me for my birthday one year, and I couldn’t believe how much easier it was than comparable crumbles. 

Ever since then I have made it countless times with raspberries, apple, blackberries or a mix of them. If I’m making a crumble with apple, I’ll sometimes add custard powder to the fruit for a delicious flavor. 

The recipe is as follows:

-fruit (berries, etc.) Note if using apple, its best to boil them first and then cook them in a pan (this is the point where you add the custard powder if desired)

-1 cup sugar

-1 cup flour

-1 egg

-1 stick of butter (the recipe will come out differently if you use margarine)

-lemon zest (optional)

Mix the sugar and flour together, then mix in the egg. Place your fruit of choice in the baking tray, then pour the dry mix over the fruit. Top generously with lemon zest. Melt one stick of butter, then pour it over the mix so the entire surface is covered. 

Bake at 350 Fahrenheit for 45-60 mins. 

Eat with ice cream, cream or milk, or plain!

Noodle Soup

Noodle Soup

Food with Friends Part 2!
The other day, I finally got to hang out with Amy (: I went to her apartment and she made me a delicious lunch! She made me a delicious broiled chicken and potatoes. I had a refreshing cranberry juice as well, and some chocolate pudding (for the first time I might add-delicious, like a mousse). She made green beans as well, but I passed on those…
I cannot wait for Amy to come over to my house so I can cook her some food! 

Food with Friends Part 2!

The other day, I finally got to hang out with Amy (: I went to her apartment and she made me a delicious lunch! She made me a delicious broiled chicken and potatoes. I had a refreshing cranberry juice as well, and some chocolate pudding (for the first time I might add-delicious, like a mousse). She made green beans as well, but I passed on those…

I cannot wait for Amy to come over to my house so I can cook her some food! 

Noodlesss!!!!

My love of Korean dramas and Vietnamese pho has left me craving asian noodle soups. I did not want to consume the health hazard that is ramen or spend $10 on broth and soup (the chicken and veggies tend to get left behind….). I was looking for a suitable lo mein noodle in the ethnic aisle when I came across these really long, skinny “Chinese Noodles”, that looked like the noodles in ramen. I picked up a pack, certain that the recipe could not be that difficult, and sure enough there was some suggested recipes on the back of the package. I fiddled around with it and adjusted the recipe to my taste, and this is what I came up with: 

  • 3 cups broth
  • 1/2 cup onion
  • fresh chiles and jalepeno to taste
  • jalepeno 
  • mirin
  • sesame oil
  • soy sauce 
  • chinese noodles (prepared separately) 

saute the onion in some oil until it’s soft, add the broth and simmer. then add some sesame oil, soy sauce, and mirin. I also added chiles and jalepeno so the soup would have some spice and flavor. Then I threw the cooked noodles in there and finito! My sis who doesn’t like soup at all says this is now her favorite meal!!

I think it came out pretty deliciously, and the recipe is so short and simple (and healthy i think depending on how much sodium is in your broth-try getting an organic, low sodium one) that I can prepare it even on a school night for something quick, healthy, and delicious. 

When my sister was sick, it was the only thing she would eat, so I guess you could say I am kind of a pro at making them now :)

This was the end result of my chicken pot pie recipe! I have made it twice before, and finally figured out the perfect ingredients for my taste. I combined and tweaked two recipes; I posted the links at the bottom. 
I decided it was much easier to just season and bake the chicken in the oven then shred it up, cook it with the chopped onions, then proceed with the recipe. In addition to the onions, the vegetable I chose to incorporate was broccoli.  I thought about including potato (as I thought it would be a delicious addition), but concluded that I eat too much potato in my life haha
http://youtu.be/xxNVkB230Pg
http://www.laurainthekitchen.com/all/episode.php?episodenumber=219

This was the end result of my chicken pot pie recipe! I have made it twice before, and finally figured out the perfect ingredients for my taste. I combined and tweaked two recipes; I posted the links at the bottom. 

I decided it was much easier to just season and bake the chicken in the oven then shred it up, cook it with the chopped onions, then proceed with the recipe. In addition to the onions, the vegetable I chose to incorporate was broccoli.  I thought about including potato (as I thought it would be a delicious addition), but concluded that I eat too much potato in my life haha

http://youtu.be/xxNVkB230Pg

http://www.laurainthekitchen.com/all/episode.php?episodenumber=219

foooddd

this past semester, it has been my rule to never buy food unless it is to go out with a friend-a social activity. this led to me losing a little weight, becoming a bit healthier, and saving A LOT of money. As of late, this rule has led me to simply forget to eat. sometimes i just can’t be bothered to cook something, or thaw out chicken, so i eat an apple and some tea and call it a day. unfortunately, this leads to feelings of hunger and grumpiness, especially yesterday. i think i am finally working out a balanced way to be a better functioning human, although most of my meals are now chicken and potato. seriously, i love potato.

i have also recently discovered the beauty of the “marinade”. they make it for you all packaged up in a bottle. no construction necessary. just slap that sauce on a piece of chicken and let the magic happen. 

i am making sure to remember all these shortcuts for when i’ll (hopefully) really need them….

Tosdadas

Cooking with Mala and Friends :)

A few weeks ago, I wasn’t going to be able to catch a ride home from school until around 5, and I got out of class at 12. My friends’ apartment was nearby, and they were gracious enough to keep me. We were all starving and the two of them had started to make Mexican  (quite authentic as they were actually Mexican) rice from scratch. One of them brought up that they just bought some chicken, and I could cook that while they made the rice. I knew they had tostada shells, so I suggested we go all out and prepare the chicken, rice, lettuce, cheese, and beans for tostadas. We even toasted the shells in the oven so they would be crispy. Of course this took a little, just a little, longer then our original plan of rice and chicken, but the little extra time and effort paid off big time.

To cook the the chicken I boiled it with onion and garlic, then shredded and sauteed it with onion and tomato. We then topped off our toasted tostada shells with rice, beans (i had mine sans beans since i’m not a huge fan), lettuce, fresh onion, chicken, queso, and lettuce. soooo goood

We made Dan and Phil’s and Delia Smith’s Christmas cookies before, a breakfast feast before, and now amazing tostadas. I can’t wait for us to have more cooking adventures in the future!! 

Note: My friends did tell me that, apparently, they don’t usually put rice and tosdadas and I kind of made that up. lol typical Mala. 

Chicken Pot Pie

I have always wanted to try chicken pot pie, but every time I encountered it, it was some type of frozen/pre-made variety. I finally decided to just make it myself, and hope I liked it (since it seemed like it would be a lot of work). I combined two recipes: 

http://youtu.be/xxNVkB230Pg

http://www.laurainthekitchen.com/all/episode.php?episodenumber=219

and this was the final result:

image

The process was very similar to making cheddar and broccoli soup in that it involved cream and broth and broccoli  I chose not to put any other vegetables because I wasn’t sure if I would like them, but I might put potato or sweet potato in-I do love me some potato. I personally prefer to season the chicken breasts and cook them, then shred them. I put in onions in addition to the broccoli. I realized that less really was more when it came to the pastry. I, initially, thought that I would never have enough pastry to go with the pie, and put waaaay too much pastry on the first pie. I also didn’t roll out and reshape the pre-cut squares because I was worried that would interfere with the rising process. For my next try, I folded up the pastry and rolled it out so that it was one big sheet (not too thick) and easy to cut out the small circles I needed to just cover each dish. Puff pastry and the soup are both so rich, but you really don’t want the pastry to overwhelm the soup. 

I must say the most difficult part of the recipe was waiting for the pie to cool when it came out of the oven before I could eat it (I didn’t want my pie eating experience to be tainted by a burned mouth). It was definitely worth the wait though!

this pizza was as delicious as it looked. the recipe was courtesy of sortedfood and SO GOOD. Seriously, little things can make the biggest difference.Cooking at a very high temp (close to 500 F) really helped the texture and flavor. I also loaded it with sauce and veggies so it wouldn’t be as unhealthy as it could have been. 

this pizza was as delicious as it looked. the recipe was courtesy of sortedfood and SO GOOD. Seriously, little things can make the biggest difference.Cooking at a very high temp (close to 500 F) really helped the texture and flavor. I also loaded it with sauce and veggies so it wouldn’t be as unhealthy as it could have been.