Archive | August, 2011

Hummus: Healthy and Delicious in 5 minuets

31 Aug

Hummus a delicious healthy creamy spread that can be eaten so many ways. I have always been a huge fan of hummus, but have never tried making my own until now. If you have never been tempted to try hummus before you should give it a try. This spread is made of mostly chick peas (or garbanzo beans if you prefer to call it) tahini (a sesame paste) and yogurt. Some recipes call for oil, but I rather omit that for a more fat free version.

Instead of dipping your veggie sticks into a tub of fatty ranch dressing try dipping it in hummus instead. You can use it in a sandwich in replace of mayo or in a wrap. Hummus can be used a dip for pretzels, crackers, tortilla chips, pita chips, pita bread, flat bread, and even sliced apples! Continue reading

Burger Alternative: So Rock Star minus the drugs and groupies

28 Aug

Burgers are amazing, especially the ones with that thick juicy patty stacked so high you barely bite into it. The only draw back from eating a burger like that is the feeling afterwards. You know that feeling like your heart stopped and you can feel the fats turning your blood into a fatty sludge. Now if only I can eat that satisfying burger without feeling like I just shortened my life span by 5 years. Well here is my solution, ground chicken burgers! No, it is not dry at all. I was watching the food network the other day and came across a chicken patty recipe from Guy Fieri. The idea was great so I decided to give it a try. I added some things and took out some others according to my own preference, but the results were still Delicious. This is what the finished products looks like Continue reading

Mom’s not so secret anymore cake recipe

22 Aug

So my Mom had suddenly decided she needed to pass on her own secret cake recipe to me over this weekend. This recipe has been years in the making and in my Mom’s opinion absolute perfection. I do agree it is pretty damn good cake, but it is not like a lot of cakes out there.

This cake is a variation of a chiffon cake and is more like the cakes you get from the Asian bakeries not like the cakes bought at most American bakeries. My major issues with some cakes out there is the heavy denseness, the grainy and overly sweet flavor. The texture of this cake is soft almost like an angel food cake, moist without being heavy and not too sweet. Because the cake is not overly sweet by itself, it makes a good balance for that sugary frosting that is going to be slathered all around. I find this cake to taste quite good on its own. Here are some of the pictures taken through out the process. Continue reading

Fatty Delicious Premium Ice cream

21 Aug

Want to make ice cream that taste like you took it from a tub of Häagen-Dazs? Now you can! I took this recipe from Alton Brown on the food network. It turned out great. The texture is rich and velvety like a pint of 4 dollar ice cream. The recipe is for vanilla ice cream, but my family is not a fan of these Western flavors. Instead of vanilla we added durian. Yes durian, the tropical fruit that smells like death. For those of you who are not familiar with durian, this tropical fruit is the size of basketball with a very hard and spiked outer layer.  Inside are fist size pillow of fruit that has the consistency of a very ripe avocado, has a sweet buttery flavor, but the smell of death. The smell is definitely an acquired taste as it smell something like the odor additives in propane gas. The basic ice recipe can be changed to your flavor of choice, but this is for a basic vanilla. Continue reading

Sugar substittutes the 411

21 Aug

My best friend’s fiance *cough man-servant cough* commented on my last post concerning the use of sugar substitutes. There has been a lot of concerns when it comes to using sugar alternatives with speculation that it could be a carcinogen. Although studies have not been conclusive about artificial sugars causing cancer, some people have developed reservation when it comes to those pink and blue packets of artificial sugar.

To start things off there are two major classes of sugar substitutes, artificial and natural. Artificial sugars like saccharin, sucralose and aspartame are chemically synthesized in the labs. Natural sugar substitutes like stevia are derived from a plant called Stevia rebaudiana.  Each type of sugar have its own pro and cons. Continue reading

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