Monday, 29 October 2007

Tuna, Tuna, and more Tuna.

What do you do when you have a million cans of tuna stocked up in your pantry, and are looking for something different and exciting? No, I am totally serious. I have what feels like a million cans of tuna. Really it isn't quite as versatile as something like chicken, and nothing like a piece of fresh tuna.

How did I end up with so much tuna you ask yourself? See I might have gone through a slight bird flu pandemic, paranoia phase last year. Consequently I started stock piling nonperishables by the box full. I know I need help, you can stop rolling on the floor with laughter. My Hubby thinks I am nuts, but did humor me through out the entire phase, and go with the flow.

Needless to say I am over it now, and trying to find interesting ways to use up this tuna. These little cakes were pretty good, we even got Lilly to take a bite of two (trust me that is a miracle). But my favorite part of this meal was by far the noodles...they will be seen again you can guarantee it!

Peanut Butter Thai Noodles:
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons grated fresh ginger root
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons honey
  • 2 teaspoons chili sauce
  • 4 cloves garlic, minced
  • 8 ounces Udon noodles
  • 1/4 cup chopped green onions
Cook noodles according to package directions, and drain.

In a small pot combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat, whisking until peanut butter melts.

Pour over noodles, and toss to coat. Garnish with green onions.

Tuna cakes:
  • 2 (6 ounce) cans tuna, drained and flaked
  • 1 egg, beaten
  • 3/4 cup dry bread crumbs
  • 3 green onions, minced
  • 2 cloves garlic minced
  • 1 Tbsp soy sauce
  • 2 Tbsp teriyaki sauce
  • 1 Tbsp sesame oil
  • 1 tsp black pepper
  • 1/2 cup cornmeal
  • Oil for frying
In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Mix in soy sauce, teriyaki sauce, sesame oil, and pepper.

Divide mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.

Heat oil in a medium skillet over medium heat. Fry each patty about 3-5 minutes on each side, until golden brown.


Wednesday, 24 October 2007

Menu Planning

Well last week things didn't go exactly as planned. I understand that normaly things don't go as planned, but last week was particularily a bad one. Not much cooking involved unfortunately, and the little I was able to accomplish I have not yet been able to share. I am trying, but this post-move chaos is still just dragging me down.

Then this week we have been busy celebrating my birthday (still) with family. Last night was dinner at my parents, and tomorrow is dinner at the in laws. Really I can't complain. Delicious food that I didn't have to make, cake of course, time with my families, and less groceries to buy so less money to spend :)

Wednesday: Slow cooked stew with dumplings
Thursday: In laws house
Friday: Leftovers
Saturday: I will be out with Lilly at her friend's birthday party, so no cooking again
Sunday: Curry night (this would be the same curry night we were to have last week)
Monday: Pizza

Friday, 19 October 2007

Birthday Celebrations

Tomorrow is my birthday, the big old 2-6. Well I guess not really that old, but it is still another year closer to thirty, a number which I am dreading.

Historically in my family birthdays are celebrated with a store bought Safeway birthday cake, complete with icing flowers. Now this cake must be from Safeway! Not Superstore, or Save-On, or the cute little bakery down the street that uses only the finest ingredients. I can't really explain it. The average person would find the icing way to sweet in eat, and the cake probably not the moistest they had ever tasted. But, for us it represents the definition of a birthday. They funny thing is I have even converted my in-laws on this matter, and now birthdays in both houses are celebrated with the Safeway cake.

Unfortunately for me though tomorrow will not be celebrated with the coveted cake, as nearly everyone is working! On my birthday everyone, including my Hubby, is working and leaving me alone :( The festivities will be postponed until the middle of the week, but that still leaves my actual birthday slightly empty. So to compensate I decided to make myself birthday cupcakes tonight...what a better way to make a girl feel better.

Now, I deliberately didn't make chocolate cupcakes either to ensure that my Hubby would not over indulge in my birthday treat to myself...aren't I sneaky! These burnt-butter cupcakes are straight from Nigella Lawson's How to be a domestic Goddess. I have to admit I was a little scared to try them, based on the name. But I felt adventurous, and went for it. Lets just same I am really glad that I did, as these are absolutely delicious. There really is no way to explain the taste from the burnt butter, as it isn't 'burnt' at all, but rather rich and incredibly aromatic. The recipe itself is very simply and straight forward, and I highly recommend them!

Burnt-Butter Cupcakes: (Nigella Lawson)
Makes 12 cupcakes

  • 150g unsalted butter
  • 125g self raising flour (is you don't have it is easy to make, check it out here)
  • 60g sugar
  • 65g brown suger
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 2-3 tbsp milk
Preheat oven to 390F.

Over medium heat melt butter, stirring constantly until it is a dark, golden colour (You will really be able to smell it when it is at this point, it isn't a burnt smell thought). Remove from heat and strain butter into bowl to remove sediment. Let butter solidify again.

In a food processor combine all other ingredients except for the milk. Process into a smooth batter. Pour milk down funnel while pulsing batter.

Spoon in to paper cup lined muffin tin. Bake for 15-20 minutes. These don't make big cupcakes at all. I was barely able to fill the bottom of each tin.

Burnt-Butter Icing:
Makes enough icing to very generously cover all cupcakes, and then some.
  • 150g butter
  • 250g icing sugar
  • 1 tsp vanilla
  • 2-3 tbsp milk (I used cream, I felt like being extravagant)
Repeat process with butter. Add half of icing sugar and beat until mixed and stiff. Add a tablespoon og the milk, followed by more sugar. Alternate until desired consistency is acheived. Finally add the vanilla.

Smooth icing over cupcakes, and ENJOY!!!

Sunday, 14 October 2007

Menu Planning

I am back, and more that ready too cook! The last two weeks have been nothing but eating out, and quite frankly if I don't set foot into a restaurant for the next six months it will still be too soon!

I am dying at this point to use my new kitchen, for something beside making cream of wheat cereal. I want to slide open one my pot drawers and reach for my pan of choice, without sitting on the floor and removing the entire content of the cabinet. Or, walk over to my pantry and be able to easily spot my ingredients, because everything in no longer crammed into shelves just so it stays put. And yes, it is time that my new kitchen appliances be put to the test!

It is just unfortunate that I still don't have a table in which to serve my creations at...hopefully by next weekend we will have that problem rectified.

Tuesday: Mexican salmon and salad
Wednesday: Asian tuna cakes (I appear to have a multitude of canned tuna...way more that I though...suggestions are more than welcome for recipes) and noodles
Thursday: Chicken curry
Friday: Night off
Saturday: Shrimp Etoufee
Sunday: Pizza

Wednesday, 3 October 2007

I didn't forget

I am just not cooking all week! Trying to use up my freezer food in preperatin for our move.

I will be back next week when I get to cook in here: