October

It’s almost the end of the month, but here’s a recap of my new cooking and baking adventures!

In my grad program, we had a Multicultural Lunch this month. Each of us brought in a dish from our cultural/ethnic background, and we shared what we brought and its significance to our families/cultures. We used this as a “jumping off” point to talk about cultural considerations that we should keep in mind in our practice/careers. I decided to make a noodle kugel because my background is Jewish (though not too religiously…), and this is a typical Jewish food; it’s like bread pudding, made with ingredients like egg noodles, cottage cheese, sour cream, sugar, raisins (optional) and egg. It was very easy to make, and the only reason it may have taken me longer than a more experienced cook is that I double-triple checked to make sure I added the right amount of each ingredient so it turned out “right.”

photo 4 I’ve realized that it’s better to take pictures of a slice, but I just get so excited when I take things out of the oven that I want to “show and tell” right away!

Here’s the recipe I used: http://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe.html

Unrelated: this coconut is from haymarket ($1). The guy who works at the stand will even throw it against a wall to crack it for me, so I don’t have to do it myself. I like munching on pieces of it for snacks.

photo 2

Speaking of snacks, I love my banana-peanut butter “ice cream” that I make in the blender. My friend showed it to me a couple of years ago, and I’d wanted to try it for awhile. I froze bananas (It’s probably better to cut them first, but I always forget) for a few hours/overnight, doesn’t really matter, then let them soften for a bit, and stuck them in the blender with some peanut butter. I read this recipe but used smaller quantities since I was just trying it out:

http://www.twopeasandtheirpod.com/two-ingredient-banana-peanut-butter-ice-cream/

I also added some chocolate pudding, which made it really yummy but also really sweet- maybe even too sweet for me!

photo 5

I forgot to take a picture of the finished product because it was so good that I ate it all. Oops.

Last week, I “Betty Crockered” (baked) for a friend’s apartment-warming party. I bought some bananas at Haymarket and made banana-chocolate chip bread with a cream cheese frosting! Here are the recipes I used:

http://www.rachaelray.com/recipe.php?recipe_id=2760

http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe.html

Note that the recipe calls for mashed bananas. Since my bananas were somewhat ripe but a little harder than I liked, I found this article about ripening bananas quickly in the oven to make banana bread:

http://www.thekitchn.com/can-you-quickly-ripen-bananas-in-the-oven-for-lastminute-banana-bread-putting-tips-to-the-test-in-the-kitchn-201764. It worked for me! Again, I wish I’d taken a picture of a piece of the bread from the side, so you could see the inside. Next time!

photo 3

Some of my taste testers (two of my roommates). They approved. photo 4

This evening, after my trip to Haymarket, I made squash and sweet potato soup! I say “squash” because my intention was to make butternut squash soup, but when I was at Haymarket and asked for butternut, (I think) they gave me a green Kabocha squash. I halved this recipe, put too much water in the pot at first, used the wrong type of squash, added a sweet potato and cinnamon, didn’t use the heavy cream, and guessed on the amount of water to put in the blender, it ended up as more of a purée, but I REALLY like the way it came out! I’ve even been eating some of it cold – that’s how good it tastes! Since I have more of all of the ingredients, I might even make it again in the next few days. Perfect timing for the weather getting colder (ugh).

photo (5)

That’s all for now!

Buen provecho,

Michelle

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