Despite appearances, I haven't abandoned this blog.
The last post was in April, and this is not exactly a coincidence. You see, I've been losing weight for a while, but in April, I kickstarted the final chapter of my weight loss. I joined an online group, and haven't had all the freedom to just cook and bake as I like.
Sure, I've cooked, but since I've been sticking to a reduced calorie diet for the time being, I just couldn't make snacks or meals without microknowledge of every ingredient and amount. And it's driven me crazy. Though I
am more than 20 pounds lighter since April. Just a bit more to go and I'll be at my goal.
However, I've been wanting to start up this blog again, and chronicle my passion for cooking. I haven't lost that in the least. It's just been a little restrained, and boy has that sometimes been depressing and difficult. I've been letting myself more slack, and I even plan on making cupcakes this week.
Stay tuned.
Individual mushroom gratin
I love mushrooms.
This wasn't always so, as I recall turning up my nose at them as a child. But somewhere along the way, I rediscovered them, and my taste buds fell in love.
One really tasty and simple way to serve them is stuffed. So last night, I stuffed a portabello with a mix of seasoned breadcrumbs, garlic, olive oil and grated parmesan cheese. It's a very basic recipe and heavy on the Italian influence.
I had a bunch of stuffing mix left over as the mushroom was a bit shallow.
So today, having almost a full package of leftover cremini mushrooms in the fridge, and that remaining stuffing mixture, I decided to try and make something with them both. I ultimately decided on a gratin of sorts.
I had about 7 oz of a 10 oz package of mushrooms left over. And so I didn't have enough for two individual gratins, but next time I make this, I'll use a whole package.
Individual Mushroom Gratin (serves 2)
10 oz chopped mushrooms (I used cremini)
1/2 cup grated parmesan (4 oz)
1/2 cup seasoned breadcrumbs
olive oil (preferably extra-virgin), to your liking
2-3 cloves garlic, minced (You may omit 1-2 cloves if you want a milder garlic taste; I like this garlicky)
1/4-1/2 cup shredded part-skim mozzarella cheese (to your liking)
Preheat oven to 350ยบ F
Mix parmesan, garlic, and breadcrumbs. Add about 1 T olive oil. Mix again and set aside.
Prepare two individual ramekins or custard dishes. On the bottom of each, add a little bit of olive oil, followed by about 2 T of breadcrumb mixture. Add a bit of mushrooms to make the first layer. Top these with a bit more oil (a few drops to 1/2 teaspoon per layer, depending on your preference), some more breadcrumb mixture, and some mozzarella cheese. Repeat until both ramekins are full.
Sprinkle a bit of mozzarella on top of each, and bake 10 minutes or until cheese has melted and browned slightly.
Vanilla Yogurt Pancakes
It has been a while since I've updated this blog. Although it hasn't been due to a lack of cooking and baking on my part. It's more a matter of getting things done and this wasn't as high on the list as some other things. But I figure I'll try and start adding here semi regularly. Well, onto the food.
I woke up this morning and decided I wanted to make pancakes.
I looked through a few cookbooks for recipes, but they all seemed to serve eight people. Who cooks for eight at a time anymore? That's one problem I have with many cookbooks - the recipe serves way too many.
I rarely cook for more than myself or one other person. When it comes to things that are easily stored, it's not so much of an issue. But I do like to cook fresh food, so I'll often cut the recipe or simply experiment with one of my own.
This is pretty much one of those times where I went into the kitchen with a goal in mind and made it up on the spot. The result was a bit of a different texture than regular pancakes, moist and slightly custardy, actually, with a very pleasant light vanilla taste and a slight lemony tang to boot.
Vanilla Yogurt Pancakes
1 cup unbleached all-purpose flour
1 egg
1/2 cup milk
6 oz vanilla non fat yogurt ( I used Stonyfield Farm)
1 tsp baking powder
2 T sugar
Combine all ingredients in a medium bowl. Mix with fork until blended and lump free.
Spray a griddle or skillet with cooking spray or use oil. When it's hot, pour about 3 T batter for each pancake. When the top begins to bubble, turn over, and cook until browned on the bottom.
Serve with syrup or fruit of your choice.
Hold the syrup!
In the world of breakfast foods, I am certainly fond of waffles. I like at the very least having a box of frozen waffles in the house. I don't own a waffle iron, and so have never been able to make my own fresh ones, but perhaps someday.
However, I don't eat mine the traditional way, with butter and syrup. I eat mine topped with yogurt.
The delicate sweetness of the waffle mixes with the creamy, fruity, and slightly tart yogurt to create a really tasty combination. Yogurt fills the waffle's nooks in quite well, and after a little bit (provided they haven't been devoured by then!), makes the waffle slightly moist, but not soggy.
I like to vary my yogurt flavors to the waffle flavors at times. If the waffle is whole grain, I tend to stick to creamier varieties like vanilla. On regular and buttermilk varieties, I use whatever flavor I like. And on fruit flavored waffles, like blueberry, for example, I try to use a matching or complementary flavor.
It's also quite a nice way to get calcium, protein, and other vitamins in instead of the empty sugary calories of syrup.
Right, buttermilk waffles with Stonyfield Farm fat free blueberry yogurt.
My name is Christina, and I like food.
I've finally decided to take the step and begin blogging about food. I enjoy cooking, reading about food, and knowing what's out there. So what the heck, here it is: my food blog.
This blog will definitely have a vegetarian skew, as I am one, but food is after all, like music and art, a universal language.
I love experimenting and finding new things to love, as well as comfort favorites. Being as this is December after all, the first month or so will likely include some fall and winter baking. And since I'm on a limited budget right now, all photos taken by me will be done with a webcam. So excuse the bad photography. (Guess I'm not quite in the position to create my own food porn yet.) Hopefully that will change in time.
So, here begins the endeavor.
