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Soo...I got some of these dried jujubes - cause I like dates and wanted to try the red variety.
However, since I have not read the small print, these were not only dried - these were dehydrated! A bit too dry for a snack:(
However, an Idea came to me while sleeping.
Imma try to rehydrate them.
Rehydration in progress=_=
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Promising results from today's bread experiment! Since you can replace oil in most baking recipes 1:1 with a thick fruit/vegetable puree, I've been experimenting with different kinds and amounts of puree. For this loaf, I cooked some really sour blueberries (i didn't want to eat them they were so sour) down into blueberry butter and pureed them. I added a little sugar to offset the sourness, and a tiny pinch of baking soda to neutralize the acid a tiny bit (not enough to taste like baking soda of course 😝), and used an equal amount of the blueberry butter to replace the called for vegetable oil. The smell of the bread is vaguely fruity/floral? but the texture and flavor are delicious, with a faint blueberry flavor. I was worried that the acid might affect the rise of the dough, but it seemed to work fine (makes sense if bread can be baked with orange juice, blueberries are hardly more acidic than that). I'm excited to try using apple butter in this recipe in the fall, and i'm still brainstorming what else i can use 👀
Cran-apple corn muffins
Rose Milk Tea Pudding (my own recipe)
Ingredients:
7 gram agar powder / jell-o
600 ml water
3 sachet rose tea (tea leaves mixed with rose petals)
300 ml sweetened condensed milk
Directions:
1. Mix water, milk, and agar powder/jell-o then boil. Turn off heat.
2. Drop the equal of three sachets of rose tea, stir and squeeze every so often to get as much as possible from them.
3. Discard sachets then pour the concoction into your chosen container.
4. Refrigerate until firm.
🤷🏻♀️ I am in too much hurry to wait before the pudding actually set. It definitely would make a prettier picture if I waited until after it is safe to release the pudding from the sunflower-shaped mould but by that time I have other commitment, so here we are. Delicious, smooth, and soothing with its fragrance.
Edit: Almost forgot, I used the white rose of York because of its scent. A bit cheating with adding the essential oil but who cares, the end result is good. 😋
Tried out a new recipe tonight! Tilapia coated in latke mixed baked with apples in cinnamon and sugar with onions. Basically a take on latkes and applesauce as a more complete meal. Matt and I aren’t 100% happy with it yet and we’ll definitely be making a few tweaks next time we try this (in particular we want to experiment with frying the fish for just a little bit before baking so we can incorporate oil and we want to change up some of the proportions with the apples) but overall the recipe seems super solid!
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No-Bake Mango Cheesecake
So this is an extrapolated recipe from Shadowdancer Duskstar, who put it in the comments of a recent post. The Ginja Ninja loves mango, and as we took a trip to Jungle Jim’s and I was able to score a few nice ripe ones (although they were Brazilian, I’m not sure what the difference would be?) I decided to give the mango cheesecake a whirl.
I did have to fudge it a little – I wasn’t sure what…
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Kitchen Experiments: Bistek Tagalog Shepherd's Pie With Purple Yam
Kitchen Experiments: Bistek Tagalog Shepherd’s Pie With Purple Yam
Since finally making it up to Seafood City I’ve been itching to play with some of my favorite Filipino food flavors since I now have access to the right ingredients. I promised myself I was going to do this when I made it back from WisCon, and I’m pretty pleased with the results, if I do say so myself.
Shepherd’s Pie is one of my favorite dishes—it’s ground beef in a rich sauce covered in mashed…
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So I experimented a bit in the kitchen today because I wanted fries but we have no ketchup. So I dumped a few non-seasoned fries into a pan with a bit of olive oil and cooked them until they weren't frozen anymore...then added some mushrooms, minced garlic, sea salt, and Parmesan cheese and cooked until crispy. These fries are so delicious.
