Life is twisted… and cookies, too… Happy Fiesta Friday #40

My childhood was not as colorful as the others. There are some things worth remembering… but most them, best to forget. The thing is, forgetting is not a headache that will go away after taking a pain reliever. There are some things in our lives that we don’t want to remember or some situations that we are not ready to face. Sometimes, we think that getting away from it is a solution. Well, maybe not facing them for some time helps – but one day, we have to face the monsters.

thenotsocreativecook-TwistCookies3

To make the story short –

Long years back, there was one thing that happened to me that made me lost my trust to everyone. I kept the hatred for too long, the anger. There were many questions that left unanswered. I forgave, but I did not forget. One day, I woke up like a new person – hatred was gone, anger was gone. Since then, I felt that I am ready to face whatever monster comes my way. When I took my time-off, aside from reuniting my with relatives and other loved ones, I also took the risk to see if I can handle the situation I was once scared of. Blessedly, no unwanted situations took place.

During my absence, I got the chance to spend time with my loved ones – chat and cook for them. There were relatives that I haven’t seen in years… meaning, that became our reunion. The last time we saw each other was more than eight years ago and I was a different person that time – let’s say I choose the people I want to socialize with. (Well, I had reasons why, a valid one.) Anyway, when they saw me and we sat together for a chat, they were surprised how funny I was and how we got along so well. Hmm, I am a changed person now. :D Of course, cooking for them was one of the best things I did. I fed more than 2 dozens of people and I was really stunned when 2 kg of pasta was gone in less than 30 minutes, as well as 2 kg of beef and 2 kg of chicken. Whew! I was always tired… uh, let’s make that EXHAUSTED… but I was happy – happy to see the smile on their faces, happy to hear their laughs.

My point is –

Life is unpredictable. We all have our dark days, ups and downs… but just keep a little prayer on your pocket and nothing is impossible.

You don’t always get what you want. You don’t always want what you get.

Life is twisted. Life is black and white.

thenotsocreativecook-TwistCookies2Cookies are sometimes black, sometimes white. Unlike the monsters in real life, cookie monsters are the only monsters we should not be scared of… not unless they take all these cookies I have – which dark ones are not as dark as the darkest days of life. And oh well, the white ones are just as happy as sweetest days. <3

thenotsocreativecook-TwistCookiesThese are cookies with white and dark – vanilla and chocolate in one. Can they get any better?? I am one of those cookie monsters, but you are lucky as I am sharing these and bringing these over Angie @ The Novice Gardener for Fiesta Friday #40 which, btw, I and Margy @ La Petite Casserole are co-hosting today! Wohooo! :D :D :D

And it’s time to pass what you have to me and Margy… uh, I mean put it on the table. :D

Happy FF#40!

fiesta-friday-badge-button-click-to-join1(New to Fiesta Friday? Click here for the guidelines.)

Margy is one of the best people I have met in the blogging world – she has a soft heart that makes us love her even more. To add, her blog is AH-MAH-ZING! Really, you should bumped into her and take some of her foods. :D

Okay, let me just take my drink and chat with you, FF people. ;) Enjoy the party!!!

TWIST COOKIES

Ingredients

Vanilla Cookie Dough

  • 1 recipe white chocolate cookie dough, recipe follows
  • 1 recipe chocolate cookie dough, recipe follows
  • White Chocolate Cookie Dough
  • 7 Tbsp unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • 1/2 cup white vanilla chips
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 (scant)tsp salt
  • 3/4 cup semi-sweet chocolate chips

Chocolate Cookie Dough

  • 7 Tbsp unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 Tbsp milk
  • 1/2 cup semi-sweet chocolate chips
  • 2 cups all-purpose flour
  • 2 Tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 (scant)tsp salt
  • 3/4 cup vanilla chips

Instructions:

Preheat oven to 350 degrees. Butter a cookie sheet. Scoop 1 even tablespoon vanilla cookie dough and 1 even tablespoon chocolate cookie dough (using separate scoops or colors will blend), now take each one and carefully meld together while cupping your hands to round edges. Places cookie on cookie sheet and flatten slightly. Do this with remaining dough, baking 12 cookies at at a time. Bake 9 – 11 minutes in preheated oven. Allow to cool several minutes before moving to a wire cooling rack.

White Chocolate Cookie Dough

In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy. Stir in egg, then add vanilla and milk. Melt vanilla chips in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted white chocolate to cookie dough mixture. Slowly stir in dry ingredients and mix until well incorporated. Mix in chocolate chips.

Chocolate Cookie Dough

In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy. Stir in egg, then add vanilla and milk. Melt semi-sweet chocolate chips in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate to cookie dough mixture. Slowly stir in dry ingredients and mix until well incorporated. Mix in vanilla chips.

Recipe from Cooking Classy

 

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

DUMPLINGS WITH PLUMS by Ivy @ Ivy Mosquito

I started cooking when I was 9. I often wonder how does it feel when you did not start at an early age. I mean, some of us started just few years back, few months, or even few days back. I wonder how does it feel not being able to love cooking just because you believe you can’t cook? There’s Lori who started less than a year ago. And now, here’s Ivy who didnt like cooking about a year ago. The feeling must be really great. Right, Ivy? NOW, they rock in the kitchen. :D

Well, Ivy here is such a funny gal and she made me smile especially when we excanged so many emails regarding the guest post. I met her at Fiesta Friday (thanks to the wonderful and amazing Angie). I was really happy when she emailed me, telling me that she wanted to do a guest post for me and this is the first time she’d be a guest blogger. Emails, emails… and it was really fun.

Friends, I will not let you wait any longer… Here’s Ivy who’s blogging from Ivy Mosquito. And oh, her blog is amazing – you’d be inspired; you’ll shed a tear, smile and laugh. You are an inspiration, too, Ivy. (Please check one of her posts.)

Okay, here’s Ivy -


 Dumplings With Plums

Hello!!!! Or can I say, Pozdrav! That’s hello on Croatian… :)

I am so happy to do this guest post on Jhuls blog TheNotSoCreativeCook for many reasons. First, this is my first post as a guest blogger. First of many, I hope. Also you won’t believe it, but just a year ago, cooking was something I really didn’t like to do. I know! Shocking, right? ;)

I just wasn’t into it. I cooked to eat, that’s it. Then, blog came along, Fiesta Friday’s came along, my love for photography and eating collided and… I started loving to cook and prepare different dishes and desserts. OK, shhhhh, we still won’t share the news… Lets just say I like it now much more than I used to.

Other bloggers inspired me to experiment and to get involved, even though it is hard for me to understand recipes most of the time. (Confusing measurments – we use metric system – and ingredients being not available or very expensive in Croatia.)

But photos of delicious food and amazingly prepared meals and desserts kept me drooling all over my screen every week (Jhuls one included! :) ). And as I love to explore new stuff, I started to search for recipes interesting to me, something I haven’t eaten ever. But this time, I have decided to make something very special. A meal traditionally from Međimurje, area on the northwest of Croatia. My grandma was from there and my mum knows a lot of traditional recipes. This one we eat a lot at home. I bring you – KNEDLE. Or dumplings.

It is pronounced Kneh-dleh. :)

First, you need six average size potatoes and about ten plums. If you end up with extra dough, you just grab more plums. And yes, I did start cooking at 10:30 pm. (Microwave clock)

1

Boil the potatos for about 45 minutes, check if they’re done with a knife. Carefully peel the skin off. Do not burn your fingers multiple times like I did. Squash the potatoes for a while, the more you mash them, there will be less unwanted lumps.

2

Add half a kilogram of flour (smooth), half of tablespoon of salt and one egg. Mix together with hands. Be careful that the egg doesn’t get directly on the still hot potatoes, because it will cook itself. :D Knead the dough until it has a nice form.

3Now it’s time for plums. Grab a spoon and use it do make a portion of dough to fit inside your hand. Put the plum in the middle and make a ball out of it. Add one full tablespoon of salt in the water. Put the dumplings in the boiling water and stirr a little. Let them boil for about 10 minutes. If they are floating and the dough has the color as the one in the photo, they are done.

4Now it’s time for topping, the best part. Grab bread crumbs, put oil in the pan and fry crumbs until they are brown. Pour over the dumplings. If your meal has to stay over the night like mine had to, pour some oil on the sides of the bowl to keep them fresh. Oh yeah, when you slice them to eat, pour sugar on them. Sour taste of plums goes excelent with sugar on top.

5

6I really hope you will like this, I have made so much effort to make it happen.

Thank you Jhuls again for allowing me to do this!

Ivy <3

7 8 9


Whoa! Thank you for that awesome treat, Ivy. This is my first time to hear this and I must say that those are looking so delicious. Thank you so much for all the efforts you put in making this guest post possible… and you know that I’d be willing to return back the favor if one day, you’d be needing some guest bloggers. :D

Friends and FF crowd, what are you waiting for? I know you wanted to take one the moment m you saw Ivy carrying a plate of these. :D

PS: This is the last guest post from a blogging buddy. I will bring you the last, but not the least guest blogger – a friend from Instagram and I am sure you’d be amazed. So stay tuned. ;)  (You know where to keep in touch with me – if you want to be a guest blogger, my inbox allows drachma-zillion incoming emails. ;) )

 

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

Tricky Tuesdays: Random Cool Kitchen Hacks

Hello, everyone! I have a tricky treat for you… Nope! Halloween has nothing to do with this.

In my blog, it’s a little tricky when it’s Tuesday – yep, it’s Tricky Tuesday time. ;)

Today, I found two cool videos- maybe you have tried some of the tricks and some are not. (Note: I can’t hear the sound as I am at work right now and I don’t think the boss would like the idea of me blogging while at my workplace. Shhh! I bet the video is in English?)

And here’s the coolest one which I am sure I will try soon:

How awesome!!! :D :D :D

I hope you like the videos. Happy Tricky Tuesday. <3

 

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

Introducing ‘new’ bloggers #17

It’s Monday again… and you know why I am here – to bring you another set of ‘new’ bloggers. <3

sayhello

Dash Dot Drizzle – Chloe is such a cute and amazing girl. I just love how we share the same obsession with YouTube, with movies and of course – in baking. “Bake. Eat. Sleep. Repeat.” (Haha! Good one, Chloe!) I just love the way she smiles and I love her blog, too. These Red Velvet Cupcakes make me want to bake some again – these are just too beautiful with the Italian Meringue frosting.

Domestic Gothess – I just met Hanna at Fiesta Friday (Again, thanks to Angie!) and I fell in love with her Halloween Two-Tone Rose Red Velvet Cupcakes. Hannah was exposed to the kitchen at an early age and she loved baking since then. “I was given free run of the kitchen to make what I liked…so of course everything was dyed bright colours, filled with marshmallows and covered in sprinkles and glitter…” If you have not met Hannah, let us join her while she uncovers some more yummy recipes.

Fanny, The Foodie – Fanny’s favorite foods are hummus, baked pumpkin and anything with eggplant. (Eggplant? Me, too!) “I haven’t got much else to say, I just love food and eating so much that I wanted to write about my thoughts and creations in my very own blog.” I am glad that Fanny found me, so that led me to her and this Not-So-Ordinary Spaghetti. Well, you have to check out the link why. I just love it.

The Barefoot Baker – “Cooking for friends and family and spending time around the dinner table is one of those great pleasures in life that my lovely mummy has taught me all about.” Tash is called The Barefoot Baker, and I think I don’t have to explain why. Like Tash, I often go around the kitchen (and anywhere at home) without any slippers – it’s fun! :D So while Tash is spending her time in the kitchen, let’s us enjoy these Raspberry and White Chocolate Shortbread Sandwich. I hope she doesn’t mind. :D

My Little Moorish Cooking – As I always say, I admire people who has healthy lifestyles. Charlotte is one of the new people I admire – I just met her few days back and she has so many appetizing recipes that would suit your healthy needs: “This blog is dedicated to allergic, intolerant people, their families and friends but, also, anyone curious to learn new ways of cooking.” And this Peanut and Coconut Curry Chicken got me so excited about trying a new curry recipe.

As always, thank you for your support. I hope you check these blogs out and show them some love. :D

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

EGGS BENEDICT…WITH LOVE FROM MEXICO by Radhika @ My Tryst with Baking (a guest post)

If there’s one thing I could eat everyday, that should be EGGS. I remember one day, I have eaten four eggs – 2 sunny side up eggs and 2 scrambled eggs. I think that was the time I ran out of recipes to try… or maybe lazy to cook something. So when that day comes, eggs are the answer to an instant meal. And ohhh… soft boiled eggs on a salad? I would kill for it. :D

So when Radhika asked me to choose among those recipes she’s love to bring to my blog as a guest blogger, I chose eggs. EGGS FOR THE WIN!! Wohooo!! :D

Apart from Radhika shares amazing recipes, I also love her plating skills. <3

Thank you for some of you who thinks I am a creative cook, but there are some things (relating to food presentation) that I am not creative at. One of them is plating. That’s why I was so amazed by her talent – such creative gal.

It’s better to stop my envious talk and let me tag along Radhika here at Fiesta Friday. ;)


Eggs Benedict…With Love From Mexico

Jhuls from thenotsocreativecook, her blog name I feel is a total misnomer friends! It’s pretty evident that the lovely Jhuls does not need any introduction as you would definitely be a fan of her blog as I am. Her posts will surely put a smile on your face and her recipes are so much fun. I love the variety of recipes on her blog and the fact that she loves nutella as much as any of us might.. :D

When Jhuls was looking for volunteers for guest post, I promptly raised my hand. Did I deliver with such punctuality, ummm. That’s debatable I’d say.. ;) Without further ado, I would like to share with you a dish that has been inspired by Eggs Benedict! It has all the elements of an eggs benedict, the muffins, the poached eggs, the meat, the sauce. It is simply with a twist. :)

I love Mexican food, but I wouldn’t go as far as to say I cook a lot of Mexican food at home. I simply don’t but I use a lot of ingredients as they are super tasty and healthy as well. This recipe has been inspired from Cole and it’s quite tasty and refreshing. eggs1

Eggs Benedict…With Love From Mexico


Ingredients :

  • 4 tbsp olive oil
  • 1 lime, juiced and zest
  • 1 1/2 tbsp fresh coriander, chopped
  • 1 spring onion, finely chopped
  • 2 tbsp White Vinegar
  • 4 large Coles Brand Free Range Eggs
  • 4 chorizo/ chicken bacon, sliced
  • 1 avocado, peeled, pitted, and mashed roughly
  • 4 English Muffins, split and toasted, Readymade or homemade
  • Salt and black pepper, to taste
  • Mint leaves, for garnishing
  • Spring onion leaves, for garnishing eggs2

Instructions :

English Muffins :

I have used Bonnie’s recipe for english muffins and they turned out to be super delicious! My hubby loved them, I had to ensure there were some left for this recipe.. ;)

Please click here for the recipe. I just made normal size instead of the mini ones. :)

Coriander-Lime sauce:
In a medium bowl, combine the lime zest, lime juice, chopped coriander, spring onion.
In a saucepan, heat oil over medium-low heat. Add the lime-herb mixture to the warm oil keeping 1 tbsp aside and remove the pan from the heat.

Poaching the Eggs:
In a large deep saucepan, combine the vinegar and 2 litres of water and bring to a boil over high heat.
Reduce the heat to medium so that the water is just simmering. Crack one egg into a coffee cup and then gently transfer the egg to the simmering water. Repeat with remaining eggs. Allow the eggs to poach about 3 minutes.
Gently remove the eggs from the simmering water and place them in the warm olive oil-lime sauce (off the heat) until ready to serve.

Meanwhile, heat a medium heavy frying pan over medium-high heat. Add the bacon and cook until the edges of the bacon begin to crisp, about 1-2 minutes per side. Drain the cooked bacon on paper towels.
Gently fold the avocado chunks into the reserved 1 tablespoon of lime-herb mixture to coat. Season with salt and pepper.

To serve :
Top each toasted English muffin half with a piece of bacon. Place the avocado on top, and carefully place the poched egg on top of the avocado. Season with salt and pepper. Drizzle some of the sauce and garnish with mint and spring onion leaves. Serve immediately.

Bon Apetit!

Bon Apetit!

Wow! I haven’t encountered Eggs Benedict with a touch of Mexico. Amazing recipe, Radhika. I love this so much – thank you so much. <3 I am so glad to have you today and I am sure the FF crowd will love this. :D

For more of Radhika, kindly visit her amazing blog at My Tryst with Baking. And ohhh, check these lovely, lovely macarons. :D

Again,

Happy FF#39!

fiesta-friday-badge-button-i-party

Thank you to the ever kind, Angie, and to our co-hosts.

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

thenotsocreativecook at 33 Part 2 (Fiesta Friday #39 & a birthday post… again)

So the birthday post continues…

(Please check the previous post so you could relate with the rest of the story.) :D

In the Philippines, we have Burger Steak meal from Jollibee and it is served with rice, mashed potato with toasted garlic and sunny side up eggs. When I posted this on my Instagram account, I, again, drooled over them. (Shhhhh – My followers should be the ones drooling over them!!) I decided to give myself some little stuff (again!) and bought these potato masher, gravy boat and egg ring just for this birthday dinner of mine.

image(It’s my birthday, anyway!) The amazing thing is, the egg ring could also be used to get a perfect shape for pancakes… and I’ll have to try that after some time. (Can’t it be on my birthday as well?)

Burger Steak for my birthday? Check.

thenotsocreativecook-BurgerSteakBD3For the cake, I was saying that something has changed my mind – from Mocha Cake to the purple one.

thenotsocreativecook-UbeCake3My brother was kind enough to bring me two bottles of Ube Jam, so I thought of making something else out of it aside from eating it or using it on bread. That’s why Mocha Cake was set aside. I so love my version of Mocha Cake, but I also love Ube Cake… and for a change. ;)

(What is Ube? Dioscorea alata, known as purple yam and many other names, is a species of yam, a tuberous root vegetable, that is bright lavender in color. – Wiki)

Not bad for a change, eh? But I got my migraine worst after I took a bite – well, because heavy cream + cream cheese is a pain in the head. :D

So let’s go on…

Along with the little stuffs I got for the reason that it’s my birthday (it’s a valid reason, right?), I also received this beautiful cake from two of my friends – thenotsocreativecook-BDcake2Pretty, huh? And they think that I am a chef? That’s so flattering. :D

…the books I got for myself –

thenotsocreativecook-books

- the top left book, btw, is a gift from one of my favorite people in the world – she is such a supporter of mine. :D

And this last one is a gift from the fairy godmother to the princess and a very sweet wish – thenotsocreativecook-princess

That’s a necklace chain, btw. :D <3

…and the very last one – you remember the card from Jodi? Well, she was so kind and very sweet to send it to me last month. <3 (Thanks again, Jodi!)

thenotsocreativecook-BD5thenotsocreativecook-BD6So despite the migraine, I did have a happy birthday – not because of the gifts I received, but because of the people who are there to make me smile and feel loved. thenotsocreativecook-UbeCake

Today, I share you the happiness and the love.

And as promised, here is the recipe of the Ube Cake that makes me feel The Chef Princess. ;)

UBE CAKE

(Note: I am giving you the source recipe. I did not use some of the ingredients and changed some, noting it for you.)

Ingredients:

For the Cake:

  • 2¼ cups cake flour
  • 3 tsp baking powder
  • 1½ cups sugar
  • 1 tsp salt
  • 7 eggs, yolk and white separated
  • ½ cup olive oil (I used vegetable oil)
  • ½ cup milk
  • 1 cup grated ube (I used Ube Jam)
  • ½ tsp cream of tartar

For Whipped Cream Cheese Frosting:

  • 2 cups whipping cream
  • 1 *8oz. package of cream cheese
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • 1 *12 oz jar of macapuno (preserved sweet coconut strings) (I did not use macapuno)

Instructions:

For the Cake:

  1. Preheat oven to 350F. Line two 9″ round, 1½” high pans and one 4″x8″ loaf pan with parchment paper.
  2. In a large bowl, sift cake flour, baking powder, ¾ cup sugar and salt and mix until well combined. On a separate bowl, combine egg yolks, oil, milk, and ube. Add egg mixture to flour mixture. Beat on lowest setting until just combined. Set aside.
  3. In a separate bowl, whisk egg whites on high speed until frothy. Gradually add in remaining ¾ cup sugar and cream of tartar and beat until stiff peaks are formed. Gently fold in egg whites into mixture until very well combined.
  4. Divide batter into prepared pans. Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool down in pans for about 5 minutes then transfer to wire racks and allow to completely cool down.

For the Frosting:

  1. In a small bowl, beat cream cheese until smooth and creamy. In another bowl, beat heavy cream, sugar and vanilla on high speed until stiff. Slowly fold in cream cheese and beat again at high speed for a few seconds just until well combined. Be sure not over beat your frosting.

To assemble:

  1. Drain some of the syrup from the macapuno. Set aside.
  2. Place one of the round cakes on your serving plate or cake board. Spread and level about 1/3 of frosting onto the cake layer until it is about ¼” thick. Top with 1/3 of the macapuno. Place second round cake on top of macapuno. Spread the next 1/3 of frosting to cover top and sides of cake.
  3. Remove sides and bottom of the loaf cake. Cut the cake into cubes then crumble using a food processor or blender. Gently stick the crumbs to the cake top and sides until it is fully covered.
  4. Using the remaining frosting, pipe out big rosettes around the cake’s top edge, and some small ones around the bottom part. Spread the remaining macapuno in the center of the cake. You may also top the rosettes with macapuno.

Source recipe author’s note: (If using fresh ube, cook it first in boiling water. Peel it after allowing to cool down, then grate. If using frozen ube, use it as is.)

Recipe from Pinay in Texas Cooking Corner.

I hope you enjoy my birthday treat. Enjoy the party.

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#39!

(New to Fiesta? Click the image below for the guidelines.)

fiesta-friday-badge-button-i-party

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

PS: Dear Sue, I know you asked for the burger steak recipe. I will be posting an updated one soon. ;) Thanks for asking. <3

thenotsocreativecook at 33 (A Birthday Post)

I usually get excited before my birthday comes; I count days. And not only days, sometimes I say ‘It’s three months before my birthday.’ (Is it crazy?) What makes me so excited? Maybe the gift I’ll get for myself? Or maybe the foods I’ll cook and bake? Maybe both; I can’t tell. Or maybe… it’s the feeling that you get to pamper yourself with anything you can manage. :D

This year, my excitement went down. I even forgot that my birthday is near until a friend sent me a message saying ’11 days more to go.’ And it got me thinking and counting… and I was like ‘Oh yeah… my birthday is near.’

My birthday was last weekend (October 18). And you know, I could never let it pass without having a present myself – I got myself books. :D

I was already planning for a dinner – my sister posted a burger steak on her Facebook page and drooled over it. Of course, the recipe came from me. ;)

Sharing with you, I had these on my birthday:

A delicious burger steak (the patties had a little problem and we did not get along when I wanted some for the photoshoot)

thenotsocreativecook-BurgerSteakBD

…with my homemade creamy mashed potatoes

thenotsocreativecook-BurgerSteakBD1

…along with these purple stuffs :D

thenotsocreativecook-UbeCake4

 (and sorry for the blurry photo – the birthday girl slash the migraine girl was exhausted)

Since I started baking, traditionally, my birthday is not complete without Mocha Cake. I was planning to bake one, but one thing has made me changed my mind.

thenotsocreativecook-BD2

The rest of the story will be told on Friday at (where else?) – Fiesta Friday. ;)

Meanwhile, enjoy these… <3

thenotsocreativecook-BD3(I apologize again for the blurry photo)

 

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

Tricky Tuesdays: Kitchen Hacks To Help You Cut Down On Food Waste

thenotsocreativecook is a little busy nowadays – with life, work and everything in between. But you know that I’d steal some time from my busy life to bring you another amazing tricky stuffs…

Today, it’s  not gonna be that much – I just found some awesome tricks on how to help cut down on food waste. And here are some of my picks:

Hide garlic and onions in holey paper bags: They’ll stay fresh for at least two months without molding.

148b7a28930162670f9e8643ea409a3b_650x


Microwave citrus for 10-20 seconds before squeezing: A warm fruit releases more juice than cold.

7dbe417a0b696434e2493afd1a984f03_650x


Wrap celery in foil: It’ll keep for up to a month this way. Works for broccoli too.

54c222cfc55e7c239118c09a1a8eb990_650x


Wrap banana crowns in plastic wrap: They’ll keep for 3-5 days longer than usual.

8d5cce0ecff052ff00e3d24898fc1b9b_650x


…and this one is my most loved among them all -

Add warm milk to the dregs of a Nutella jar and shake: Instant hot chocolate! :D

2629ca7486ef1ab7453b64b2e0fe3946_650x

I hope you find these interesting. Have a fabulous mid-week.

Check the rest of them here: 21 Brilliant Kitchen Hacks To Help You Cut Down On Food Waste and tell me your favorite(s). ;)

 

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

Introducing ‘new’ bloggers #16

Woohoooo! I am back with another five wonderful blogs. :D I hope you take some time to visit them. <3

sayhello

Antics in Cooking – “Learning how to cook one step at a time, sharing terrible photos and awesome recipes, and having fun doing it!” Dear Dave, your photos are great and for me, they are perfect because they make me drool. :D I love creamy dishes, so this Creamy Chicken and Mushroom Skillet sounds awesome to me. And this little kitchen helper is really worth the mention. :D  And oh, one more thing before I proceed with the second blogger – check this delicious Beef Enchiladas. <3

The Grilling Fanatic  – Do all guys love grilling? Well, meet another new found blogger named David and grilling makes him happy – “This is my little corner of the world where I like to post pictures of grill sessions that made me happy. There is no drama here.  No arguments about “real barbecue”.  I don’t care if you use lighter fluid.” Hmm, I think David could help people like me [who is not fond of grilling] how to love grilling and what are the basics. And I don’t mind waiting in the corner with some Fiesta Friday buddies while waiting David to finish grilling up these Classic Summer Grilled Drumsticks. And I should add these Grilled Pimiento Cheese Sandwiches  <3

This Baking Beauty -  “Although I love sweet treats, I’m also very passionate about fitness. My goal for this blog is to inspire people to do what they love and to look and feel good doing it.” I have been following Emily on her Instagram account, but it slipped my mind that she’s also blogging. (Meaning – I need to hop on to her blog.) And now, I am punishing myself drooling over these Coffee Cake Cookies and Banana Bread Coffee Cake. Well, you can tell that I am a coffee lover. :D Please check the rest of her mouth-watering recipes on her blog.

Melady Cooks – “My Mom really is an excellent cook.  I collected her recipes and recipes I cut out of magazines onto little index cards and shoved them into boxes for years.  Sometimes I even made the recipes.” Audrey taught herself how to cook when she went to college at 18. She is a princess at her own castle. And oh, she owns a tiara. :D (Ehem, I do, too, Audrey!) Anyway, she’s living with her P.S. (Find our what’s P.S from her About page). And I didn’t know that you could enjoy green beans just like these Fried Green Bean Appetizers

The Travelling Pantry –  “Since I have been interested in food photography and styling, my seemingly pointless (but intriguing) collection now serves a great purpose in cohesion with my cooking and food styling, the animals, maybe less so. The collection will travel with me, wherever I go – there it will be – ‘The Travelling Pantry’”.Wow! Just WOW! Seriously, I am running out of words to say. This blog is one of the best blogs I have ever encountered – photos, recipes… everything!! For the meantime, enjoy these Maple Pecan Pie by Katie.

I hope you have a safe and drooli-cious week. ;)

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

TAWA BHENDI FRY by Su @ Su’s Healthy Living (a guest post)

For today’s FF, I am again pleased to tell you that I am bringing along Su @ Su’s Healthy Living. Su is an amazing blogger whom I met during FF. We immediately got along with each other, though I was shy (What? Me, shy?) to confront her most of the time as when I look at her, I always see a ‘bubble hat’ over hear head saying “HEALTHY! HEALTHY! HEALTHY” and I thought, ‘Uh-oh!’ :D

Anyway, I was really surprised when she emailed me that she wanted to be my guest on my blog. I was like – ‘Really? On my naughty blog?’ I mean – Oh yes! I would really love that. And here she is – bringing this Tawa Bhendi Fry.


Tawa Bhendi Fry ( Pan-fried Okra)

phonto 570

 I was thrilled when Jhuls from thenotsocreativecook accepted my guest post. I then started pondering about what kind of recipe I would write for her? I wanted it to be something different, yet easy; something that would appeal to a wide range of population and ethnicity. I finally decided on Tawa Bhendi Fry which literally translates to Pan Okra Fry. The recipe is simple but has a burst of flavors with different spices, yet versatile enough to be modified a little as per individual taste.

TAWA BHENDI FRY (PAN-FRIED OKRA

Ingredients:

  • Okra: 24 small to medium-sized ones.
  • Cooking oil: 1- 2 tbsp( I use coconut oil, any cooking oil can be used).
  • Mustard seeds: 1/2 tsp
  • Curry leaves: 1 sprig( optional)
  • Turmeric powder: 1/4 tsp
  • Cumin powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Amchur powder( dry mango powder): 1/4 tsp
  • Chilli powder( paprika): 1/4 tsp ( optional), skip if you don’t want it too spicy.
  • Black pepper powder: 1/4 tsp( freshly ground)
  • Salt: as per taste

Method:

Wash the okra thoroughly and let it air dry on paper towels. Ensure that the okra is completely dry before you start cutting/ cooking it. Never wash okra after cutting. You will end up with a slimy mess!

Now slightly cut the crown ( stem)end and the tail end of the okra. Ensure that you cut just enough so as to not to slit open the okra. Make 3 vertical slits along the length of the okra.

phonto 579

Place the okra in a microwave-safe bowl and cook it for just 1 minute. This significantly reduces the cooking time on the stove-top. This is a tip I learnt from my dear blogger friend, Sonal Gupta.

In a frying pan, heat oil on medium heat. Add mustard seeds. Once the mustard seeds splutter, add in the curry leaves and okra.

phonto 580

Sauté until the okra is slightly browned and tender(around 5-6 minutes). Now add in the turmeric powder, cumin powder, jeera powder, amchur powder and sauté for 30 seconds.

phonto 574

Add in the black pepper powder, chilli powder and salt and sauté for 20-30 seconds.

Reduce the flame to low, cover and cook for a minute or two so that all the spices blend into the okra.

phonto 575

Serve hot with steamed rice or enjoy just like that as an appetizer!

phonto 578

 Enjoy!


Wow! That an amazing recipe to enjoy Okra, Su! Thank you so much. I am sure FF crowd would love these babies as their appetizer before they dig in and enjoy their main dish and desserts. ;) Right, FF people?

For more of Su and if you haven’t bumped into her yet, please take some time to visit her blog – Su’s Healthy Living and enjoy this Mangalorean Fish Curry and others. <3

 ****

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#38!

(New to Fiesta? Click the image below for the guidelines.)

fiesta-friday-badge-button-i-party

Enjoy the weekend and enjoy the party!!

name2

Find me on Instagram, Twitter, Pinterest and Facebook.