Om Nom More
A diary (of sorts) of foods I've prepared (and want to keep record of) as shown by crappy photos.
Wednesday, December 30, 2015
Tuesday, December 22, 2015
Seafood/Fish/Corn Chowder
If you want to make a corn chowder, do the same thing but replace the seafood with 1 can each of cream of corn and corn niblets.
Seafood/Fish/Corn Chowder
(serves 6-8)
Ingredients:
Directions:
Seafood/Fish/Corn Chowder
(serves 6-8)
Ingredients:
- 8 strips bacon, cut into 1/2 inch pieces
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 3 stalks of celery, finely diced
- 3 cloves of garlic, minced
- 1/2 cup all purpose flour
- 2 medium potatoes, finely diced
- 2 lbs seafood (eg., white fish cubes, scallops, prawn, mussels, clams, etc.; whatever you have on hand)
- 1 370ml can of evaporated milk
- 5-6 cups water
- 2 tsps dried thyme
- a pinch of cayenne pepper (doesn't make anything spicy; just brings out the flavour)
- Salt & pepper, to taste
Directions:
- Add a splash of water to a large dutch oven and brown bacon until crispy over medium high heat. Set bacon aside but keep all the bacon grease in the dutch oven.
- Add onion, carrots, celery, garlic, dried thyme, cayenne pepper, and a pinch each of salt and pepper. Mix well until garlic is fragrant.
- Stir in flour and mix until you can't see any more white/raw flour. Slowly add in water while stirring the veggie/flour mixture. It'll be kind of clumpy but adding in water slowly will help unclump everything.
- Add in potatoes and evaporated milk. Bring to a simmer and simmer on low for 15 minutes, covered. It'll form a skin but no worries; just stir to get rid of it.
- Turn heat up to medium low and stir in seafood. Keep stirring occasionally until seafood is cooked through; about another 10 minutes. Season with more salt and pepper if needed.
- Serve with bacon "bits" on top as garnish and French bread/baguette to sop of the chowder.
Monday, May 4, 2015
Chewy Ginger Molasses Cookies
This is my favourite cookie. Hands down.
I LOVE gingersnaps but even more when they're chewy. So that doesn't really make them gingerSNAPS anymore, does it? Regardless, they're my fave so I try not to make them too much or I'd just get super fat from hogging them all. :X
Chewy Ginger Molasses Cookies
(makes 5 dozen cookies)
Ingredients:
Directions:
I LOVE gingersnaps but even more when they're chewy. So that doesn't really make them gingerSNAPS anymore, does it? Regardless, they're my fave so I try not to make them too much or I'd just get super fat from hogging them all. :X
Chewy Ginger Molasses Cookies
(makes 5 dozen cookies)
Ingredients:
- 2 cups all-purpose flour
- 1 Tbsp ground ginger
- 2 tsps baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar (1 heaping Tbsp ground cinnamon & 1/4 cup sugar)
Directions:
- Preheat oven to 350F. Line baking sheets with parchment paper. Set aside.
- Sift together the flour, ground ginger, baking soda, cinnamon and salt into a large bowl. Set aside.
- In a stand mixer, cream together butter and sugar until fluffy.
- Mix in the egg and molasses until well incorporated.
- Add 1/2 of the flour mixture and mix until well incorporated. Mix in remaining flour mixture until a soft dough forms.
- Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on the baking sheets.
- Bake for 8-12 minutes, or until the tops are rounded and slightly cracked. Allow the cookies to cool on the pans for 10 minutes before transferring to wire racks.
- Serve with milk, ice cream, or coffee, etc.
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