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Thursday 28 March 2013

Cereal made from Scraps

Just because you're busy, doesn't mean you should skip breakfast, right? I know cold cereal is affordable and much easier to buy than make, but sometimes they get boring. This morning, as I was about to pour myself my 2639th (approx) bowl of corn flakes, I realized the time had come to roll up my sleeves and make my own cereal.

I understand most people decide to make their own cereal out of health concerns (allergen-free, preservative-free). Today, I made cereal just to have fun. These are made from leftover store-bought products: frozen pancakes, frozen waffles, and tortillas.

Ingredients: 
  • 2 frozen pancakes
  • 1 frozen waffle
  • 1 whole grain tortilla
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
Cut frozen pancakes in half and slice horizontally to open up pancake like an english muffin (easiest when frozen). Then cut into small pieces (whatever size you wish your cereal to be). Do the same with the waffle and cut the tortilla into small pieces as well. Toast in a skillet on medium heat and stir regularly to prevent burning. When pieces become golden and crispy, sprinkle sugar and cinnamon onto the pieces and toss in the pan. Allow the pieces to toast for a few more minutes so that the sugar melts and sticks to the pieces, and the pieces become even more golden and crispy. Transfer contents from skillet to bowl and enjoy your homemade cereal. You can allow your cereal to cool before consumption, or pour cold milk into hot cereal to take cereal to a whole new level. (Makes 2 servings)

Sliced and diced frozen pancakes

Whole grain tortilla pieces

Toasted tortilla. I tried to toss the sugar out of the pan at first, but that didn't work so I added it back to the pan. 

Ready for breakfast!

Wednesday 27 March 2013

Alternative Spring Rolls

It's Spring! That just means that I have some serious work to do in terms of completing all the term work and studying for the exams. I find that I'm approaching even the most tedious tasks with a brighter attitude these days. I think it has to do with the fact that the sun is already peeping up over the horizon when I wake up...

Anyway, this morning, I made these vegetarian rolls. They're made with vietnamese rice paper and vegetable strips. Halfway through making them, I realized these could be improved if the outside could have a touch of crispiness. So, I coated them with a thin layer of egg wash and seared them quickly in a non-stick pan. The outside crisps up to make the perfect texture. These rolls are fresh and light, and an excellent Spring lunch.

Ingredients:
  • vietnamese rice paper
  • egg (whole egg, egg whites, or liquid eggs)
  • assorted crispy vegetable, such as carrots, cucumber, peppers (you can also use fruit)
  • hot water
  • large plate
  • clean tea towel
Prepare vegetables by slicing into thin strips or slices. Fill the plate with a shallow layer of hot water. Drop a piece of rice paper in so that it floats. Gently prod it so that it becomes transparent and very pliable. Carefully lift it out and place it on the tea towel in one layer, keeping the number of folds to a minimum. It's sort of like spreading out a piece of cling wrap. Pile about a row of vegetables, about 2.5 cm or 1 inch in diameter and height. Stay at least 5 cm or 2 inches clear of the edge of the rice paper on all sides of the vegetable row, and wrap like a burrito. If you like, dip the roll in egg and "sear" them in a non-stick pan. Best eaten right away!

Vietnamese rice paper – will become almost transparent and sticky when dipped in hot water

Clockwise from top: english cucumber, fennel, red and yellow bell pepper

Liquid egg for coating

Finished Spring Rolls. Ones in front have egg coating; ones in back do not.

Saturday 9 March 2013

A Toasty Crispy Kind of Day

Have you ever seen an interesting food product in the store and thought, "I wonder how they made those?" or "I'd like to make some at home!" I tend to do that quite often.

Last week, I had a chance to peruse through my local supermarket aisles, and I found a lot of new crisp cracker- or chip-like snacks. Perhaps they're not really new, just that I haven't had time to visit the supermarket in the midst of all my school work. Actually, I'm still in the midst of my school work because it's nearing the end of term, but a visit to the supermarket was a much needed break. Anyway, I noticed these cheese crisps, these savoury wafers, and these cracker chips. And then I saw kale chips similar to these and toasted nori like these that my mom used to pack in my lunch (and then it'd get stuck in my teeth for the rest of the afternoon) when I was little. I'd wanted to try some of those, but found myself walking out of the store empty-handed and thinking how much fun it'd be to attempt making these products at home instead...

I feel the need to put a disclaimer here: I don't think my recipes here make the exact same products as the ones mentioned above, but they sure are a tasty enough substitute!

Cheese crisps: The Recipe
Ingredients:
  • 1 cup milk (I used skim, because it was the only kind I had today)
  • 4 slices of processed cheese (I used Kraft Singles, but an equivalent weight chunk of Velveeta or some Cheese Whiz would probably do just as well)
  • 4 tbsp garlic cream cheese 
  • 4 tbsp soy flour
  • 1 tsp baking powder
Materials:
Heat the milk on low and add in the cheese slices and cream cheese. Stir until cheeses are melted. Remove milk and cheese mixture from the heat and allow to cool to room temperature. Stir together soy flour and baking powder, and sift and whisk into milk mixture. Batter should be consistency of pancake batter. Using a spatula, spread into an even thin layer (just enough so you can't see the non-stick sheet underneath) on a non-stick silicone or teflon lined baking sheet and bake at 300°F (~150°C) for 8 to 12 minutes or until surface just begins to turn golden. Remove from oven and try to peel off non-stick sheet. If it sticks, return it in the oven for a few more minutes (it's like making waffles with the press – if they're not completely cooked, they'll stick). Allow to cool, break into pieces and enjoy! Store leftovers in an air-tight container.

Note: Silicone or teflon sheets are necessary because parchment paper shrivels up when the wet batter is poured over, which makes it prone to burning.

Lettuce crisps: The Recipe
Ingredients:
  • half a head of lettuce
  • 2 tsp olive oil
  • pinch of salt (optional)
Cut out the crunchy "ribs" of the lettuce, and cut leaves into bite-size pieces. Drizzle olive oil over the leaves and throw in a pinch of salt if you want. Toss. If you're looking for easy clean up, you can throw all ingredients in a large, clean, plastic bag, tie it close but leave lots of air inside (like a balloon) and shake. This helps get the oil and seasonings very evenly distributed. Spread on a lined baking sheet in a single layer (little overlap is okay), and bake at 400°F (~205°C) for 2 to 6 minutes, or until lettuce becomes crisp. Remove lettuce crisps from baking sheet and allow to cool on a paper towel to help them crisp up. Enjoy!

Note: These are much more delicate than those kale chips looked and probably resemble the toasted nori more.

Cheese slices - I only used the four orange slices; the first slice was for my breakfast :)

Baked cheese crisps

Lettuce leaves before tossing

Baked lettuce crisps

Products from this morning's baking