Once I have the time, I will blog about these dishes that I whipped up in my kitchen
Crepe with Cookie Butter filling. I have a good excuse for the green color. I did not want to go out just to get the 2 tablespoons of butter for this recipe. The closest that I had to butter was buttercream frosting from Aki’s dinosaur cake.And that black thing is not bagoong. That is ganache from Franco’s birthday cake last August. Please don’t judge me for making the most out of our leftovers 😛
Chelsea’s Graham Balls.
My Perfect Chocolate Chip Cookies
Poached Fish. Since we are pretending to watch our weight, I have been trying out new ways to cook.
Here is something from our pre-diet days — Philly Cheesesteak. We are now fans of caramelized onions.
Speaking of healthy, I would like to share a cooking method that I discovered lately — Blanching. There are so many reasons why you should try blanching. It is fast and easy. It preserves the flavor, texture and nutrients. I learned from a very reliable source, the home TV shopping channel, that when you boil your veggies, the nutrients are transferred to the water. If you want to get all the nutrients, you have to eat the veggie and drink all of the soup. When veggies are overcooked, their nutritional value also diminishes. Continue reading “What’s Cooking? What’s Blanching?”