Sunday, June 27, 2010

How to Make Quiche

I usually make more of a casserole than a quiche, being too lazy to make a crust. This time I made a crust, and I still haven't mastered that part yet…but the filling was good, so I’ll post that.

(see below)

Saturday, June 26, 2010

How to Make Roasted Pork with Carrots and Potatoes (Guest Post)

My lovely sister is helping me out here while I'm being lazy working on expanding my repertoire. Here's a mouth-watering recipe that she sent along.

In her words: One of my favorite easy comfort meals, especially in the winter, is pork tenderloin roasted with carrots and potatoes.

Recipe follows...

Friday, June 25, 2010


I've got a few new posts in the works, but in the meantime, I'll recommend another cooking blog which looks like an excellent source of recipes.

Annie tipped me off to this Russian-American woman's site. I figure the author's taste is similar to mine with the Russian-American mix. There are a lot of Russian recipes that I haven't quite figured out yet, so I look forward to following her tips.

Check out

Thursday, June 17, 2010

Well, this is embarrassing...

It would seem that I've been overzealous in posting all my favorite recipes, and in doing so...have run out!

Apparently, my repertoire isn't quite as broad as I thought. I need to think of an excuse to try some new dishes! It's time to head into unknown territory...

In the meantime, if anyone wants to write a guest post, let me know! :)

Sunday, June 13, 2010

How to Make Teriyaki Chicken Drumsticks

This is a nice comfort food recipe to have in your repertoire. The sauce is pretty all-purpose and can be used for different cuts and types of meat, even for grilling.

Works well served with rice and veggies.

The drumsticks even taste good cold-a picnic option?

What would I do without Recipezaar? (Recipe below)

Friday, June 11, 2010

How to Make "Italian" Bread

From my mom's recipes...

This is a whole wheat/white flour combination that creates a nice, light loaf perfect for toasting. It has a neutral flavor that works with both salty and sweet.

Click on over to the pizza recipe for the ingredients. In this case you'll want the oven at 350, or whatever you usually use for baking, rather than the higher pizza temperature.


Thursday, June 10, 2010

How to Make Delicious Strawberry Cupcakes and Frosting

Just in time for summer!

When I hear "strawberry cupcake," I think of something fluorescent, made from a box. But these are from scratch.

This recipe is another Recipezaar find, attributed to Martha Stewart.

Some of the commenters suggested trying a different frosting if you don't want to go too heavy on the strawberries. But this one worked fine for me.

Recipe after the jump...

How to Make Whole Wheat Fettucine (or other noodles)

You don't have to have a pasta machine to make pasta any more than you need a bread machine to make bread.

I would say that the benefits of homemade pasta are probably 1) the taste and 2) the sense of satisfaction that you made it yourself.

Not to mention, you can try all sorts of variations, like spinach or sweet potato pasta. Mmm.

I used a basic pasta recipe from the Better Homes and Gardens "New Cookbook," 11th Edition, 1989

Saturday, June 5, 2010

How to Bake Perfectly Done Pizza

I previously mentioned a few methods for avoiding a soggy pizza crust.

The only problem with prebaking the crust was that it felt like the flavors didn't quite get to mingle. It tasted like bread with some cheese on top, rather than a whole, unified flavor sensation.

I was aiming for improvement and tried one more method, and got success...


How to Make Basic Chicken Salad

Just a snack or meal standby that you can tweak to fit your personal taste.

I crave tuna every once in a while, but it's hard to find here. So I have to substitute with chicken (of the land). Oh well, at least I don't have to worry about mercury...

Recipe after the jump:

Thursday, June 3, 2010

How to Boil Chicken For Various Recipes

This isn't so much a recipe (although I included mine down below) as a tip.

I have so much trouble finding high quality meat (especially boneless) that comes out nice and tender. My solution is to boil a whole chicken, use the meat for a variety of purposes, and use the broth to make soup. It's economical, convenient, and the kitchen smells wonderful while it's cooking! The meat turns out tender and flavorful every time.

Some dishes requiring cooked chicken: