Saturday, June 30, 2012

Crepes

France is known for its culinary acheivements. French food is more of an art than anything else, and the French certainly have a love for eating. I can see why now after trying these crepes. My mom and Syd loved them too. (Harper didn't try one since she decided today was backwards day. She had mac and cheese for breakfast. Ew!)

France produces over 400 types of cheese! I chose to stuff my crepes with cheese and eggs. I made the other ones for my family with fruit and cream cheese. Savory crepes have more salt added to them, and sweet crepes have sugar. I'll put both recipes.

Cheese and Egg Crepe (serves 1):
3 Tbsp flour
pinch of salt
1/2 egg
2 ounces milk
2 ounces water
1/2 tbsp oil

Process the ingredients in a blender. Put it in the fridge for 30 minutes. Preheat a large pan on medium, and pour all the batter into it. Cook until you are able to flip it. Cook the other side for about 30 sec. Stuff with eggs, cheese, mushrooms, or ham.

Sweet Crepes (serves 2):
1/2 cup flour
1/2 cup milk
1 egg
1 tsp sugar
pinch of salt
1 tbsp oil

Whisk ingredients together. Cook on a preheated skillet until one side is done and you can flip it. Cook the other side about 30 seconds. Stuff with cream cheese mixture.*


*Cream Cheese Mixture:
1/2 cup cream cheese
3 strawberries, sliced
handful of blueberries
sugar or sweet caramel sprinkles (My mom sells Pampered Chef, and one of their products is caramel sprinkles for bagels.)

Mix all the ingredients together. Stuff inside of the crepe.


Enjoy! Or you could just have mac and cheese. :)


Friday, June 29, 2012

Shaving Cream

Have you ever taken a big handful of shaving cream and squished it through your fingers? It's a wonderful feeling. Harp loves to play with the stuff. She makes designs, draws pictures, and practices writing words. If you have a preschool- aged kid living at your house, I definitely recommend this. Just keep a close eye out. The shaving cream will get EVERYWHERE if you're not careful.

Pogacsa

With a decresing population and low fertility rate, Hungary is shrinking. It's 210th on the CIA list of population growth. I wonder what the government is doing about this.

I'm kind of sad that Hungary is shrinking in population. Throughout history they have been the inventors of a lot of different things including coaches (the horse and buggy type), electric motors, the first artificial vitamin, ballpoint pens, and the Rubik's Cube. I mean, where would we be without that colorful square of confusion?

Hungarians are also the inventors of a delicious savory scone called pogacsa. I am not exagerating when I say delicious. I could eat these things all day.

Pogacsa is a common dish in Hungary. There have been festivals dedicated to it, and it is a common food mentioned in Hungarian fables.

RECIPE (serves 2-3)

1 cup flour
2 oz milk, warm
2 Tbsp sour cream
 1/8 tsp baking soda
2 Tbsp butter
1/2 cup swiss cheese
1 egg
1 tsp yeast

Add the yeast to the warm milk and let it sit for 5 minutes. Whisk the egg in a separate bowl. Combine all the ingredients into the bowl of yeast. Stir until just mixed. Let the mixture sit for 2 hrs.
Preheat the oven to 400. Make the dough into circles and crisscross the tops with a fork. Bake for 10- 15 minutes. Enjoy as you attempt to solve your Rubik's Cube.

Does anyone know why blogger flips pictures? It's driving me crazy.
I'm coloring the countries I've 'traveled' to in as I go.

Thursday, June 28, 2012

HARVEST!!

My garden surprised me with a birthday gift today. My lettuce was ready to harvest! I picked it and served it for my birthday  dinner. It was good, and this isn't even lettuce growing weather. It was 97 degrees today. I can't believe the lettuce lived through that extreme temperature.

Pap

Pap is a dish served in many African countries, but I am using it for Botswana. The people of Botswana, called the Batswana, eat pap as a breakfast dish or accomaniment to other dishes. They typically eat it with their fingers and dip it into stews, but I stuck with a spoon.

The Batswana may not consider their lack of silverware as rude, but they do think that looking other people in the eyes is very disrespectful. So is smelling food while it's cooking. I can understand why you wouldn't want to smell the food after reading up on a popular dish. The dish is called mopani worm. It is what it sounds like. They cook the mopani worm (It's actually a caterpillar.) in hot ash, boil it, or dry it out in the sun. It may sound gross to us, but the people of Botswana love it. Maybe if you can get past the thought of eating a caterpillar, it tastes good. I don't think I could do it, though.

I chose pap for this morning's breakfast because I'm not adventurous enough to go hunt down a caterpillar and eat it. Anyway, our grocery store doesn't sell cassava. I doubt they have mopani worms.

RECIPE

1/2 cup cornmeal
2 cups vegetable/ beef/ chicken stock

Bring the stock to a boil. Whisk in the cornmeal. Cook on low for 20 minutes.

Birthday Breakfast

For my birthday I made my mom and sisters breakfast in bed. (My dad had dry cheerios on his way to work. His choice.) It was the only thing I asked for for my birthday, and Mom and Harp were kind enough to let me do it. Syd had to go to a pool party, so she ate a few bites of her french toast at the table before running off.

Everyone liked what I made them. That means they were either being nice to the birthday girl ,or it really tasted good.

For my mom I made french toast souffle. She said it was really good, and that it would be even better with blueberries. I'll have to try that next time.



RECIPE
enough 1in bread cubes to fill the bottom of a 5inch in diameter ramekin*
1/8 tsp vanilla
2 tsp maple syrup
1 egg
1/3 cup milk
1 oz cream cheese
*(Use a sturdy bread.)

Whisk together the wet ingredients. Line the bottom of the ramekin with the bread cubes, and pour the mixture over top. Let it sit overnight.
The next morning take it out of the fridge, and let it sit our for 30 minutes. Preheat the oven to 350, and bake it for 25 minutes or until a cake tester comes out clean.
Top with powdered sugar and syrup.


For Harp I made triple chocolate waffles. My mo ate some of them too.

RECIPE
1/4 c. oatmeal
1/4 c. whole wheat flour
1/4 c. white flour
1/4 c. sugar
1/8 tsp salt
1 1/2 tsp baking powder
2 tbsp cocoa powder
1/2 cup chocolate almond milk
2-3 tbsp chocolate chips
dash of vanilla
1 egg

Whisk all the ingredients together. Preheat a waffle iron, and cook until done in the center. Makes 3.



Finally, for Syd I made a cold hot chocolate shake and chocolate stuffed French toast.

RECIPE
1 sandwich size loaf of French bread
1 egg
1/3 cup milk
1 tbsp sugar
dash of vanilla
Hershey's chocolate bar
oil for the pan

Whisk together the milk, egg, vanilla, and sugar. Soak the bread in it for five minutes on each side. Preheat a pan on medium. Pour a little oil on it, and fry the two pieces of bread inside facing down. After the egg is cooked, flip the bread over and cook the other side. Stick the chocolate bar inside the two pieces of cooked bread like a sandwich.

Wednesday, June 27, 2012

Pop out birthday gift


Just an idea...

Gâteau au Yaourt

Only 175 miles across at its farthest points, Belgium is only a little bigger than Maryland. This doesn't mean that they are lacking in their breakfast making skills, though. The yogurt cake I made for breakfast was pretty good, and I don't even like cake.

Cake for breakfast? Yep. Tomorrow is my birthday. And it wasn't sweet at all. (You may want to add extra honey/ sugar if you like sweet things. I don't, so I put in less.) Anyway, here's some interesting info on Belgium:

Belgium is made up of two main ethnic groups, the Flemings and the Walloons. The Flemmings live in the north. They speak a form of Dutch called Flemmish. The French speaking Walloons live in the south. The people of Belgium are hardworking, fun loving people. They are smart and love politics. Well, that's what the research book I read said about them. It sounds to me like a stereotype. What do I know? There may not be one lazy person in Belgium.

I'm assuming the Gâteau au Yaourt I made for breakfast is eaten by the Walloons since it sounds French. Maybe I could now move to Belgium and become a Walloon. Isn't that fun to say? :)


RECIPE (makes one small cake 5in in diameter)*
6 tbsp yogurt
2 tbsp olive oil
1 tsp honey
1 egg
1/8 tsp vanilla extract
1/4 tsp nutmeg
1/8 tsp salt
2/3 cup flour
2/3 tsp baking powder
1/4 tsp baking soda
1/4 cup raisins

(I halved the recipe, so mine didn't take up the whole baking dish.)

Heat the oven to 350F. Whisk the egg in a bowl, and add in the other ingredients. Stir it all until it's well blended. Cook until the tester comes out clean. Top with fruit.

Tuesday, June 26, 2012

Appa

If you're a fan of normal food, things that turn out the way they're supposed to, and things that don't make your whole house smell... weird, do not attempt to make appa. I tried, failed, and got stuck eating five servings of partially cooked Sri Lankan appas. Maybe I just had a bad recipe, but this was almost nearly as bad as the lemon porridge. Almost. That stuff is still #1 on my Never Eat Again list.

Okay, okay, it wasn't that bad. I'm just frustrated because I couldn't get it to turn out.
This is what my hopper looked like.
This is what they're supposed to look like.


My egg hopper. What went wrong? I have no idea. (It tasted just about as good as it looks.) I've probably just insulted all the chefs in Sri Lanka.

RECIPE (let's see if you can make it any better)

4 tbsp warm water
1/3 tsp yeast
1/2 c. ground rice
1/2 cup white or rice flour
pinch of salt
3 oz coconut milk
2/3 cup water

Dissolve yeast, and let it sit for 10 minutes. Put the ground rice, flour, and salt into a bowl. Combine it with coconut milk, yeast water, and the other 2/3 cup of water.
Let it sit one hour.
It should be almost transparent. Heat a pan over low heat. Spray oil onto the pan. Pour a ladle of batter into the pan, and swirl it around to cover the bottom. Cover with a lid, and let it cook on low for 5 minutes. Remove.

Egg Appa: Crack an egg over the batter after you've swirled it around in the pan. Cook 5 minutes with the lid on.

Have fun with this recipe. I should've had toast and eggs like Harper.

Monday, June 25, 2012

Byrek me gjize

Albania is a small southeastern European country. It was communist up until 1992 when it became a parliamentary republic. Although it's an itty bitty country, it has a rich culture. Dance, folklore, and traditional dress showcase these unique people. For my Albanian meal, I made byrek me gjize. It's a phyllo dough pie thingy. I made homemade phyllo dough AND homemade cheese. Then I topped it off with homegrown parsley from the garden.



RECIPE: (serves 2)

filling:
1 egg
1/2 cup cottage or farmer's cheese
1 tbsp chopped parsley

dough:
3/4 cup flour
1/8  tsp white vinegar
1/8 tsp oil
squirt of lemon juice
3 tbsp hot water


Mix all the ingredients for the dough up, and knead it. Separate it into four balls. Run it through the pasta machine, making it as thin as possible.
Mix the filling. Put half of the phyllo sheets on a lightly floured pan. Spread the filling on top. Add the rest of the phyllo dough. Bake at 350 for 40 minutes.

Sunday, June 24, 2012

Sinangag na Kanin and Pandesal


The Philippines is a Asian country with an interesting history. Filipino is the official language, and it is a form of Tagalog. It has a lot of Spanish influence since the Spanish inhabited the Philippines for quite some time. The bread I made, pandesal, is actually Spanish for bread of salt. Salty bread. That's basically what it was. (And it was good.) It resembles the Puerto Rican pan de agua. The identifying characteristic of it is that it is rolled in breadcrumbs before baking. This makes it crunchy and yummy.
Rice is served at every meal especially among the working class. Singag is a garlic fried rice. I LOVE garlic, so I put a lot of it in to kill the flavor of the rice that I don't love. You should probably put less in. (I probably knocked some people out at church today with my killer breath after 2 cloves of garlic and garlic powder.)


SINGAG (serves 2)
2 cup cooked rice, cold
1 tsp oil
2 garlic cloves, minced
garlic powder

Saute the garlic in the oil in a pan. (Be careful not to burn it. Garlic burns very easily.)
Add in the rice and cook 5 minutes. Sprinkle garlic powder to taste. (Or you could use salt.)




PAN DE SAL
1.25 cups flour
2 tsp sugar
1/2 cup warm water
1/2 tsp yeast
1 Tbsp oil
1 tbsp bread crumbs
1 tsp salt

Let yeast and sugar dissolve in the water for ten minutes. Add the flour, oil, and salt to the water. Knead. Let it sit one hour. Make the dough into rolls, roll them in the breadcrumbs, and let rise 30 minutes. Bake for 20 minutes at 375F.

Saturday, June 23, 2012

Waterfall Card

This is my first attempt at a waterfall card. I think it worked out well. It says NOEL.

You can put anything you want in the pullout. A message, picture, or even gift card.

Empanadas de Queso

Bolivia is a country that I have wanted to visit ever since I started sponsoring a Bolivian little girl through Compassion International. If you don't know what Compassion is, it's a organization that provides basic needs for impoverished children and shares the gospel to them. Each child is given one sponsor. They write letters to one another and can even visit each other. Maybe one day I'll be able to visit Alison in Bolivia and taste a real Bolivian breakfast. For now I'll have to deal with my rendition of Bolivia's cuisine.
I found a recipe for these yummy Bolivian empanadas. They are stuffed with a hard cheese called queso fresco. I used Parmesan because the Internet said that was a good substitute. Maybe you'll be able to find queso fresco at your grocery store.

RECIPE:

dough: 1 1/2 cup flour
1 tbsp butter
1.5 tsp baking powder
3 egg yolks
1 tsp salt
1/4 tsp baking soda
3/4 cup milk

filling: 1.5 egg whites
1 cup hard white cheese

Sift the flour, baking powder, salt,  and baking soda. Add butter and milk. Make a whole in the center and add the egg yolk. Knead. Add a little milk if necessary. Roll into a ball, and flatten it into an oval with a rolling pin.

Grate the cheese and beat the egg white until foamy in two separate bowls. Add most of the egg white to the cheese. Fill each oval with 2 tbsp of the cheese mixture. Fold half of the dough over. Press a fork around the edges. Brush with the rest of the egg white. Bake at 350 for 20 minutes.



I made api blanco to drink along with it. Both the api blanco and empanadas were very good. Hopefully one day I will get to experience them first hand. Here's a website with the drinks.

Friday, June 22, 2012

Bao

Today's recipe was Bao, or Chinese steamed dumplings. They're dated back to the 3rd century. I really enjoyed them, although the recipe I had called for too much sugar. The veggies made them kind of strange for breakfast, but I think they were still good.
I talked so much about them that Syd asked me to make her some for dinner. I stuffed hers with mushrooms. Mine had broccoli, onions, mushrooms, and carrots. I also tried deep frying a couple of hers. She really liked it.:)

RECIPE:
pinch of sugar
1.5 cups white flour
1/3 cup warm water
1 tsp vegetable oil
1/2 tsp sesame oil
1 tsp yeast
1 tsp salt

1 cup of whatever veggies, meat, or fungi that you wish. Chop them, add some soy sauce to them, stir fry them, and let them sit until cool.

Combine yest, sugar, and water. Let it sit for 5 minutes. Knead in the flour and oil. Let the dough sit for an hour. Divide the dough into balls, flatten them out, put filling in the center, and pinch closed. Let the dumplings sit 10 minutes. Steam for 10 minutes.
We have a vast array of Chinese teas from the Chinese people that visit my dad for work, and from my dad when he goes to China. My mom is still searching for this wonderful tea that she tried in China. She has not found it yet. We have found many gross Chinese teas, though.

 I chose the jasmine tea. It was a bad decision. Next time I'll stick with the American green tea. It looked cool, though. AND I got to use the super cool tea seeping thing. It was worth it.

So, although the tea was bad, and the bao was a little sweet, my Chinese breakfast was really nice. (A lot better than the lemon porridge. I will never forget that stuff or quit bringing it back up. Ugh.) I wish the food in China was actually decent.
My family and I traveled to China in 2008 to bring home Harper. (She's Chinese in case you can't tell.) While we were there we were not fed anything near as good as what I had for breakfast today.

 This is more like what they served. Seriously. There was deep fried, head on baby quail on the breakfast buffet in the very westernized hotel.
 These were just sitting out for sale at the market. Yummy.
 Of course, Sumo had no problem with the food. She was all over anything edible. Her favorite was congee. I'll have to try that on a more adventurous day. Maybe after the lemon porridge fades from my memory.
I made a Chinese cut out card to go with the theme.

Thursday, June 21, 2012

Sirniki


Sirniki is a dish served for breakfasts in the Ukraine. While researching the Ukraine, I found that they are the originators of the Easter egg. Pysanky, or the painted Easter eggs, aren't really painted at all. Beautiful designs are drawn onto them using beeswax. Often called the bread basket of Europe, it's no wonder that these cheesy pancakes came out deliciously.
You can make sirniki with either cottage cheese or farmer's cheese. If you don't have access to a decent grocery store (like me), you may not be able to find any farmer's cheese. I conquered this issue by making my own. It was fun, easy, and yummy.


FARMER'S CHEESE
8 cups whole milk
8 cups buttermilk
1/4 cup lemon juice

Brink the milk to a boil, and make sure to stir it occasionally. Once the milk reaches 190F, remove it from the heat, and add the lemon juice. Wait for ten minutes until it curdles.
Put a cheesecloth, pillowcase, or really worn down towel over a bowl. Pour the curdled milk over the towel. What is left on the towel is your cheese. The yellowy stuff in the bowl is the whey.


( I used the whey to make a yummy smoothie. I couldn't help myself from being reminded of Little Ms. Muffet eating her curds and whey. :) )


Now onto the actual meal:

SIRNIKI:
1 cup farmer's cheese
2 eggs
3/4 cup flour
1/2 tsp baking soda
1/2 tsp white vinegar
1 TBSP oil (for frying)
1/4 cup flour (for dredging)

Mix the cheese, egg,  and flour together.
Put the baking soda into a small bowl, and add the vinegar. Wait until it gets all frothy (like one of those science fair volcanoes) before adding it to the cheese mixture.
Mix it all up. Heat a skillet with the oil. Put 1/4 c. flour in a bowl. Take one tbsp of the batter, pat it out, and coat it lightly in flour, brushing off any excess.
Cook the pancakes for three minutes per side. Serve with fruit, applesauce, sour cream, or jam.

Heat, Salt, and Cabbage Worms

These past few days have been crazy. I have been under attack by cabbage worms! They managed to eat the majority of my broccoli leaves within a few hours. It was insane. The things aren't bigger than my fingernail, but they managed to devour a good bit of my plants.
My mom and I, seeing that we needed to do something, researched cabbage worms. We don't want to use pesticides on the plants because they're unhealthy and expensive. Plus, I don't really think my mom wants me playing with poison. We looked for other methods. The Internet said to first pick all the worms off, and then sprinkle salt over the plants while they were wet with dew. DO NOT DO THIS! It made my plants shrivel up where the salt was stuck on. Ahh! I think I might have lost all but one of the broccoli. Oh well, this isn't really the best time to grow broccoli anyway. I need to wait until it cools off.
Speaking of cooling off, I think the heat is killing my beans too. They are dropping left and right. I thought beans were supposed to be very heat resistant. At least my lettuce and okra seem to be doing well. The few carrots that managed to sprout are doing well too.
Here's the whole garden. The pot next to the garden is Syd's cherry tomato plant.

You can see my poor broccoli in the back.

The okra sure has gotten big. My mom will finally be able to make some fried okra. My family (minus me) has been missing okra. They don't really grow it very much up here.

Wednesday, June 20, 2012

Overalls

I made another little outfil for Harp's dolls. Shh. Don't tell her. :)

Lemon Porridge

Burkina Faso is a west African country with a population of about 15 million people. Like many of the countries around it, Burkina Faso uses a lot of cornmeal and millet in its cooking. Today I made lemon porridge with peanut sauce. It was a bit strange. I don't think I will ever make it again. The peanut spinach sauce was okay, but the lemon porridge was a bit off. You can try it for yourself.


RECIPE

Porridge:
1/2 cup fine white cornmeal
1 cup water
juice of 1/4 a lemon
1/4 cup cold water

Mix the cornmeal and cold water together with a whisk. Add in the lemon juice, and let it sit for 15 minutes. Bring 1 cup water to a boil. Stir in the cornmeal and lemon mixture. Keep stirring until it is thick. Pour the mixture into a mold loaf pan. Let it sit for 30 minutes.


Peanut Sauce:
1/4 tbsp oil
1/4 finely chopped onion
1/4 pound frozen thawed spinach
1 tbsp peanut butter

Heat oil in a pan on medium. Add the onion and cook. Add the spinach until it wilts. Stir in the peanut butter.



Put the peanut sauce on top of slices of the cooled lemon porridge.

Tuesday, June 19, 2012

Mangu


My friends from school just got back from a mission trip to the Dominican Republic yesterday. Since I was unable to go with them, I wanted to try to recreate a meal they may have had. Now I can say I shared a little bit of the experience with them.

Anyway, this morning I made Mangú. It is a typical side dish in the DR that is often served as a breakfast. You can eat it with salami, sautéed onions, eggs, or fried cheese. If you’re really hungry, you could eat all of these. I stuck with just eggs. In African countries they serve something called fufu. It is a lot like mangu in the fact that you boil and smash vegetables for breakfast. I enjoyed the mangu, but it wasn’t something I could eat every day. It was just a bit weird.



RECIPE

1 plantain

1 tbsp olive oil

¼ cup cold water



Set a pot of water onto boil, peel the plantain, and cut it into eight even pieces. Boil the plantain until it is tender enough to smash. Take it out, and mash it with a fork. Add in the oil and water. Mix well. It is kind of like mashing potatoes, but the plantain is a bit softer.

Enjoy! Serve with eggs, queso frito, salami, and/or onions.

Monday, June 18, 2012

Cachapas

Cachapas are Venezuelan pancakes made of corn. You fill them with a white cheese called queso de mano. I made a cachapa, following a recipe exactly. I filled it with cheese, and served an egg alongside it. The egg was good, but the cachapa was not to my liking. (Worse than the crumpets.) After doing a bit of research, I found a cachapa recipe here that looks like it would taste a bit better. I don't know. Mine was gross. (It might be that I don't like corn... Oh well. I tried it.)

Here's my recipe (I don't know which one is more traditional.):

1 cup corn
1/8 cup cornstarch
1/2 TBS olive oil
water

Put the first three ingredients into a blender. Blend it until it has the consistency of heavy whipping cream. Add water as needed. (I only needed about 1/4 a cup.)
Cook on a medium heated skillet. Put a white cheese on one half, fold over, and serve.

Sunday, June 17, 2012

Chapati and Ugali

Today I made a traditional Ugandan breakfast. Chapatis are small, unleavened bread popular in the horn of Africa and some Asian countries. Ugali is an African porridge. I think it tastes like grits. (I'm from Georgia. We like grits.) These two dishes are often served together. I liked it, but thought that the chapati dough was a little watery. I'm not sure if it's supposed to be like that or not. The recipes made enough for 2-4 people, but I ate it all. Yeah, I must have liked it.

CHAPATI
2/3 cup flour
2/3 TBS olive oil
2/3 (or less) cups water
1 tsp garlic powder
onion (optional)

Knead all the ingredients. Let it sit for 30 min. (I made the Ugali while I waited.)
Make the dough into four balls, and roll them out into 6in rounds. Press onto a medium heated pan.




UGALI
1/2 cup white cornmeal
1/2 cup milk
1/2 cup water (I added an additional 1/4 cup when it got too thick.)

Boil the water. Mix the milk and cornmeal together in a separate bowl. Pour this into the water. Stir. Turn the heat down to low, and cook for 15 minutes. Stir occasionally.

Enjoy! Maybe tomorrow I will try something a bit more adventurous.

Father's Day

Today is Father's Day as you probably know. It is a day to celebrate fathers. Our Father's Day lasts a shorter amount of time than Mother's Day. Dad finished opening presents and we had all left after about two minutes. Oh well, it's the thought that counts.
Harper's Father's Day Card

 If you look closely, you can see the card I made.
 I painted Dad a soup and crackers bowl.
Today let's also not forget our Heavenly Father. He doesn't have a mailbox, so I couldn't make him a card. He doesn't eat soup, so I couldn't paint him any pottery. What I can do is trust in him, live for him, and pray for his guidance. Sometimes it's tough, but God is always there for me. He wants to be there for you too. Think about that this Father's Day.

Saturday, June 16, 2012

Oladi

Oladis are a typical Russian breakfast. They are served with fruit, syrup, or sour cream. They are kind of like fried pancakes. I really liked them. Enjoy!





RECIPE (makes about 10)
1 cup buttermilk
1 egg
1.5 cups flour
1 tsp baking soda
2 TBS vegetable oil

Beat the eggs. Mix in the milk. Slowly add the flour and baking soda. Mix together well. Heat a pan on medium heat, and add the oil to it. Fry the oladis on the pan, cooking them like you would a pancake. Serve with fruit.

Friday, June 15, 2012

Baleadas

Baleadas are Honduran thick tortillas. They are generally served with cheese, eggs, refried beans, or avocados. I made a cheese one and a cheesy egg one. They were yummy.:)

RECIPE (2)
1/2 cup flour
1/4 tsp baking powder
1/8 cup milk
water if needed (I used about an ounce)
3/4 TBL oil

Knead all the ingredients together, and let it rest for 30 minutes.
Split the dough in half. Roll the two halves of dough into balls and press into 8 inch rounds. (Mine were a bit thick.)
Preheat a pan to medium heat.  Cook for one minute on each side. Fill with whatever you want.

Harper and I both loved these! Son deliciosos. Have I ever mentioned that I know Spanish? Now that I know what Hondurans eat, I definitely would be able to live in Honduras. Yo quiero mas baleadas.

International Cuisine

I have decided that I will cook a foreign breakfast every morning. My mom says I'm too picky, and I think this will broaden my taste buds. I also think it will teach me more about other cultures and traditions. I have been to China and Peru, and loved learning about the people. I look forward to learning more about other countries.
Yesterday I started it off by making crumpets. They were not my favorite. They weren't even picture worthy. Here's the recipe anyway:

3/4 cup flour
1/2 TBS yeast
1/4 cup milk
1 egg
1/4 cup warm water

Mix yeast and water in a bowl. Let sit for ten minutes.
Stir in milk, flour, and egg until no longer lumpy. Let rise 45 minutes. ( I used this time to take a bike ride.)
Cook on a medium- high skillet like pancakes.

Crumpets are the British form of pancakes. They have been around forever, and have many variants. They are generally about two inches thick and have pores on top.

Snowman Card Tutorial

Okay, okay. I know it's not December, but I LOVE Christmas. It makes sense that my first tutorial would be of a Christmas card.

MATERIALS:
white card stock paper
white construction paper
snowflake pattern scrapbook paper
scraps of colorful construction paper

 Cut a large circle (about 2 inches in diameter), a medium circle (about 1.5 inches in diameter), and a small circle (about 1inch in diameter).
 Taking your scrapbook paper, measure it up against your circles. Make sure it is about half an inch taller and half an inch wider than your circles.
 Glue your snowman onto the paper, and embellish with the scrap paper.
 Cut the card stock to be twice the height as the scrapbook paper and 2inches wider. Fold in half.
 Glue the paper on the card. Enjoy!
Here is a more season appropriate card. I think the snowman one is nicer. :)