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2 April 2011-Saturday Dinner.

So this Saturday a couple of friends from school and myself went to our friend's apartment to have a pot luck night! We each brought something to eat for dinner. Now, I don't know each recipe BUT I can tell you what was made for that night.

Dinner: 

(Clockwise)

¥ Fresh Mixed Green Salad (carrots, red cabbage and a olive oil & vinegar I believe)

¥ Chicken Cutlet (I cooked this one. I will put the recipe in a separate post from this)

¥ Macaroni & Cheese

¥ Freshly Handmade Pasta with a Fresh Tomato & Herb Sauce

¥ Kimbap 

It was my second time trying Kimbap and I must say it was very good. There was Spam in it and the fried egg that was crusted gave it the texture that reminded me of a fried dumpling. The salad had a fresh taste to it and brightened the plate extremely. my chicken cutlet ended up being the only meat there and, luckily, the chicken had a lovely crust on it (sometimes I mess this up which is suppose to be impossible to mess up). As for the pasta, it complimented everything very well because everything was very light. The pasta had the starch needed for satisfying everyone's stomachs. The macaroni & cheese was cheesy and the right consistency for it. Macaroni & cheese should always be a thick consistency, never runny unless covered in cheese. 

Dessert:

¥ Lemon Fluff 

The lemon fluff was tart but it was extremely refreshing after that lovely meal. It was light and the fresh lemon really woke everyone out of their food coma. It also had a nice texture to it. 

Happy Tasting!

16 March 2011-Wednesday//Small Breakfast.

Beverage:

Pineapple Blueberry Smoothie:

Ingredients:

¥ Pineapple (can or fresh; can or 2/3 a cup)

¥ Blueberries (fresh; handful)

¥ Orange Juice (3/4 of a cup)

¥ Ice Cubes (4)

This smoothie is exactly what bittersweet is suppose to taste like. The tart flavor from the orange juice compliments the tangy taste of the pineapple while the blueberries give it the sweet the smoothie needs. 

The Small Meal:

Blueberry Macaroon Cupcakes

Recipe:

¥ Four Egg Whites

¥ 1/2 cup of Cake Flour

¥ 1/4 teaspoon of Salt

¥ 1 cup of Granulated Sugar 

¥ 1/2 cup of Blueberries 

¥ 1 Teaspoon of Vanilla Extract

In a bowl, put in whisk in your egg whites, sugar and salt. Place bowl on top of a saucepan which is filled with water (double-boiler method). Put saucepan with bowl on top onto the stove. Once mixture is creamy and warm, take off of stove top and mix in your flour, vanilla extract and blueberries. Cover and refrigerate until firm (roughly 2 hours)

Preheat oven at 325 degrees Fahrenheit. Place in your cupcake paper liners into your tray. With a tablespoon or an ice cream scooper, collect firm batter and place into the liners. Bake for 20 minutes or until a light golden brown shows.

I ended up not baking all of my batter so I froze the rest of it. These tasted wonderful. The recipe originally called for coconut but I replaced it with blueberries because I felt they would taste a bit better if warmed for a midnight snack. The chewy texture compliments the outside crust so well. Also, the blueberries give it a lovely kick and the vanilla extract enhances the flavor of the blueberries.

My "work station."

Topped it all off with butter on whole wheat toast.

Happy Tasting!