Friday, April 11, 2014
Vegetable Roll
Vegetable Roll
Ingredients
- Manda strips ½ packet
- Capsicum half
- Carrot half
- Cabbage ¼ piece
- Green chilies 2 – 3
- Spring onion 1
- Beaten egg half
- Flour 1 tbsp
- Soya sauce 1 tbsp
- Oyster sauce 1 tbsp
- Crushed red pepper 1 tsp
- Salt to taste
- Oil for fry
Method
- Finely chop capsicum, carrot, cabbage, green chilies and spring onion.Grease pan with a little oil. Add in chopped vegetables, 1 tbsp soya sauce and 1 tbsp oyster sauce. Sauté for a few minutes.Now add in salt to taste, and black pepper. Mix well and remove from fire.Now spreads vegetable mixture on each manda strip. Fold into roll and seal using egg-flour mixture.Deep fry vegetable rolls till golden brown. Remove from oil and serve with tamarind chutney.
CupcakesOMG! Turns One Year Old
Today is this little blogs birthday. Can you believe it?? I finally found something I didnt want to quit after a few weeks. My mom is surely very proud.
How did I celebrate the birth of my virtual child? Well, sadly, Im on one of the boring-est diets known to man, so alas, there were no cupcakes. I did however buy these:
Image via Tillys
Yep, those are key covers...in the shape of cupcakes. Cupcakes with personality, I might add. Right now, Im really favoring the mustacheod cupcake. I imagine his name would be Senor Cupcake, Manuel, or Rrrrrrrrrricarrrrrrdo.
My celebratory purchase came from Urban Outfitters, but in cassic hipster mass-produced fashion, I overpaid. They were $8 at the store, but I found them for $5.99 here.
So how are you celebrating CupcakesOMG!s one year anniversary? More importantly, what flavor did you celebrate with??
Thursday, April 10, 2014
En Route ReRun Potato and Cauliflower Mash
I will be posting from New York as soon as possible, but in the meantime here is a random video recipe rerun for your viewing pleasure.This is from one year ago, and stars potatoes and cauliflower in a timeless love story. People said they shouldnt be together, that they came from two (too?) different backgrounds and starch contents, but in the end their love overcomes. Who can forget the scene when the cauliflower says to the potato, "I knew wed be great together ever since the first time I looked in your eyes."
This should fit in well with all your various New Years "eat lighter" resolutions. Im not saying you wont stick with it, but you may want to try these soon just in case. Enjoy!
Click here for the original post.
Photo (c) geishaboy500
Poll
The poll has ended and the results were a tie. Half of the participants preferred to send in requests through commenting and half by e-mailing me. Therefore I decided to make both possible. I will put an e-mail address on the sidebar soon that I can be contacted through privately. It may not be a live link, as I dont like spam, but whatever I do it will be easy to figure out how to use it.
Read More..
Marinaded Beef Kabobs
This is one of those dishes I am sure I have not bothered to try in at least 20 years. The memories of dried out, tough meat with the texture of shoe leather paired with mushy over cooked vegetables lacking any sort of flavor was enough to discourage me from inviting Beef Kabobs into my kitchen and onto my dinner plate. However, after reflecting further, I was certain there I could replace the distasteful old memories with tasty new ones. After all, I embrace everything skewered onto a beef kabob including the beef, green and red bell pepper, fresh pineapple, onion, portabello mushroom and zucchini. So, theoretically, all it would take to transform my former unwelcome dinner recipe into a frequent guest was a flavorful marinade and proper cooking. Indeed, I was right.
Beef Kabob Marinade
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/4 cup red wine
1 tablespoon honey
1 tablespoon peach preserves
salt
pepper
Prepare grill by cleaning grates and preheating to high. Combine all ingredients together in a mixing bowl and set aside while the kabobs are prepared. Gather all veggies, fruit and meat that you wish to include on each kabob. You are certainly not limited to the ingredients I choose, so feel free to substitute your favorites. Cut everything into roughly 1-2 inch pieces, keeping a consistent size and shape whenever possible. Thread the veggies, fruit and meat onto a skewer, cover with half the marinade and let flavors combine in the refrigerator for as little as 1/2 hour or up to 4 hours. Remove from refrigerator and place on a hot grill. Rotate kabobs and baste with remaining marinade about every 5 - 10 minutes. Total cooking time will be approximately 15 minutes. Serve hot and over rice if desired.
Wednesday, April 9, 2014
Paleo Sweet Potato Casserole and the Rest of Sunday Dinner
Sunday is a big cooking day at Casa de la CupcakesOMG! Its when I go shopping for the next 4 days of paleo meals and do little more than stand in the kitchen and cook for 6 hours, wash my hair, and watch Drop Dead Diva. By the end of it, Im pretty much in no mood to make an entirely separate meal to celebrate the end of a day of what should be rest. However, this Sunday, Kyle and I had company for dinner and we wanted to do something a bit more special. Perhaps inspired by our recent trip to Texas, Kyle was all aflutter at the prospect of making pulled pork, so thats what he did while I whipped up my favorite mayo-less cole slaw and a new recipe for sweet potato casserole. And of course, it was all entirely paleo.
Sweet Potato Casserole
Makes a ton (i.e., 12 servings-ish)
- 4 large sweet potatoes
- 1/2 cup canned coconut milk
- 1 Tbsp. coconut oil
- 1-2 Tbsp. maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- juice of half an orange
Pecan topping
- 3/4 cup chopped raw pecans
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- 1 tsp melted coconut oil
1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
2. Add sweet potato chunks to water. Boil until fork tender--about 10 minutes.
3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
4. In a small bowl, combine all topping ingredients until pecans are well coated.
5. Dump sweet potatoes into an oven safe dish and top with pecans.
6. Bake in preheated oven until topping is browned--about 15 minutes. Serve warm.
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