The Newbie Cook
- 17,556 forkfuls since 16.Oct.10
Making everything for the first time
It’s always handy to have a go-to recipe for banana muffins since we always seem to have a few bananas that everyone forgets to eat and are in danger of becoming overripe. In my case, it’s this one.
I thought it was about time to try a new recipe. I found one from All Recipes that had an unusual ingredient: mayonnaise. I’m used to seeing yogurt or even sour cream in the list for banana muffin recipes but never mayonnaise. Plus this recipe had no eggs or butter so I was intrigued. Besides, I ran out of yogurt. Heh.
I was feeling experimental so I thought it would be funny to combine a couple of koffee kake Tastykakes with the extra dough. For those who are not familiar with the brand, Tastykakes are various baked goods produced in Pennsylvania and are primarily found in the East Coast of the US. I very rarely eat store-bought baked goods but these cupcakes are dangerously addictive. My favorites are the cream-filled chocolate and buttercream cupcakes. I love them so much that I could eat 6 in one sitting! I’m in the process of trying to avoid them since they go straight to my thighs. *sigh*
Chris thinks that I wasted two perfectly good Tastykakes. But I thought it came out lovely. Hmph.
I think it’s disgraceful that the small pack of Chinese noodles (or what my mother would call pancit canton) cost me $3.50 in Shop Rite. That’s more than three to four times the cost of perfectly good noodles in the Philippines. *grumbles*
The local grocery also had a very limited supply of Asian food stuff. The only Pinoy thing there was adobo seasoning. I mean, who the hell uses powder seasoning for adobo when one could make a perfectly wonderful dish with perfectly ordinary ingredients. Maybe I can ask Danielle if there is a nearby Asian store that at least has bagoong or alamang to keep me satisfied for the next few years.
I was craving for noodles so I naturally visited my Asian food guru, Jaden from Steamy Kitchen. I didn’t have lots of the fancy stuff needed for the recipe so I had to improvise and make something that is edible. If I need to convert my husband to becoming an Asian food-lover then I need ammunition.
Thankfully, there were no leftovers. Yay!
Yes, I’m back. Again. So what happened? Relocating, wedding, honeymoons (yes that’s more than one), and adjusting to married life. We’re still working on the last one and I have a feeling we will continue to do so for the next 100 years.
Thankfully, living with Dad got me used to cooking for two people. Some cook for an army and are often stuck with copious amounts of leftovers. In my (not so humble) opinion, leftovers are okay only for one additional meal. No one wants to eat the same leftovers three or four times in a row.
This is a simple meal that is rich in both protein and vegetables so one can have a healthy serving of each plus a touch of dairy and good carbs.
My dear husband thinks that the eggs and veggies in the pan look like a face or titties. I agreed with the first and violently reacted to the second. Seriously. Titties. Men.