March 19, 2010

• Food

  I've been baking quite a bit of whole wheat muffins lately.  I found a recipe from the New York Times.  I had a bag of whole wheat flour sitting in the fridge since the fall.  The recipe calls for 1/2 cup of buttermilk.  The first carton of buttermilk I got was full of lumps.  I've only tried buttermilk once when I was a kid and didn't like it.  I substituted regular milk and in later variations - soy milk.  It also calls for melted butter.  I used that for the first batch but substituted canola oil for the subsequent batches.

  Carrot muffins
    

  Pumpkin and walnut muffins
  

  Blueberry and walnuts
  

  It also works well with banana and walnuts.  I also toss in a bit of yogurt and vanilla extract.  I'm not crazy about the sugar.  It calls for 3/4 cup to 1 cup.  I've been keeping it at just a bit below 3/4 cup. 

  My bf made congee for me one day.  I topped it with fried onions,
  parsley, green onions and lots of fried dough (yeow tew).
  

  Beef stew - this is relatively easy to make and I don't have to babysit it.
  

  I made this simple dish from chicken, mushrooms, Chinese sausage and ginger. 
  The chicken was marinated in corn starch, sesame seed oil, pepper and soy sauce.
  I partially cooked the chicken in a pan, added the mushrooms and sausage.   It finished
  cooking in the rice cooker.  I added finely diced ginger.  The water from the mushroom
  was used to cook the rice as well (strain it first though).  I steamed some baby bak choi as
  a side dish.  Top with green onions and oyster sauce.  It's relatively simple
  and fast on a work night. 
  

  • 8:26 PM
  • 26 Comments