Coffee & Salmon

  Again I made dinner for Grandma, Papa, Aidan, Mom, and one of grandma's sisters came.  I made coffee crusted salmon, coconut milk rice and steamed asparagus. If you try coffee crusted salmon use a thin layer of coffee, already use coffee grounds, or marinate it in coffee.    The layers of the coffee grounds on the salmon I did was a little too much raw coffee grounds.    Other than that,  everything was very good.   Along with dinner I made a great dessert.  For dessert, I made gluten free vanilla pudding pie with a mixed berry sauce and whip cream. The pie was delicious !!!!!!!! From start to  finish the whole meal was superb !!!!!  

Anthony's Pier 4

Last night I went to dinner at Anthony's Pier 4.

I went with:

Mom                                                     

           









Grandma











Papa

Aidan


?


They serve a lot of good sea food, steak, and salads.




My meal:

The original Pier 4 salad with beets, feta, onions, tomatoes, lettuce.

Fried sole with french fries

Like other restaurants they had bread and popovers. The popover was light and airy.

For dessert I had chocolate souffle. It was SO good!

The food was really really good. Anthony's pier 4 is closing soon.




random pictures:

fish fish FISHY!!!!!

Our fancy butter which papa made

Papa and his stirrer 

mini food

  On the 18th the library put on a mini food bake. There I made two mini hamburgers out of vanilla wafers, mini yorks, coconut colored green, and red frosting. I also made three mini ice creams with frosting, marshmallow, and little horn shaped chips. Finally I made two mini cakes. The cake was made of oreos, frosting, sprinkles. After a picture or two I got to eat the mini meal.

This is my mini meal.

Cups only

  On the 13 I made dinner and I made chicken mug pie and cake in a cup with white chocolate frosting. It was really good and fun to make. Here is the chicken mug recipe.

feeds:4

What You Need:

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market ( I made my own biscuits)

Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas

What You Need To Do:

Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.

In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.

Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!


Next is the cake.

feeds:1

What You Need:

2 tbsp flour
1 1/2 tbsp sugar
1/4 tsp baking powder
1/8 salt
2 tbsp milk
1/4 tsp vanilla extract
3/4 tsp oil

What You Need To Do:

mix all the dry ingredients
add the milk, oil, vanilla in 
put that in a cup
put it in the microwave for 2 minutes and if it isn't done put it in for 15 second interval until it's done.

The last thing is the frosting.

What You Need:


12 oz white chocolate finely chopped
1/2 cup heavy cream

What You Need To Do:


Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes.


ENJOY!!!!!!!

Last Night Dinner

  For mom's last night at Grandma's and papa's I made her dinner. I made chicken liver mousse with chicken livers we got at the farmer's market and grilled tilapia and a salad. It was good. Here is the chicken liver mousse recipe.

What You Need:

• 2 tablespoons butter
• 2 cups chopped onion
• 1 cup chopped tart apple
• 1 teaspoon chopped fresh thyme leaves
• 1 pound chicken livers, cleaned
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon salt
• 1/4 cup brandy
• 1 cup heavy cream

What You Need To Do:

In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

I got the recipe from foodnetwork.com 

Next is the tilapia 

What You Need:

• tilapia( one fillet for each person)
• 
  
• tomatoes( cut in to medium slices)
• 
  
• white wine
• 
  
• basil(chopped)
• 
  
• olive oil

What You Need To Do:

1. get enough large pieces of tin foil for each fillet then put one fillet in each piece of tin foil
2. drizzle a little olive oil on top of the fillets
3. put 2 or 3 slices of tomato on the fillets
4. then put some basil on top and add a little white whine.
5. wrap the fillets up but leave room in side the tin foil
6. put on the grill add grill for 7 minute.

Finally the salad

What You Need:

• lettuce of your choice
• 1 big tomato( cut into cubes)
• 1 cucumber( cut into tin slices)
• carrots (chopped)
• 1 cup coconut water
• mint (chopped)
• olive oil

What You Need To Do:

1. wash the lettuce then put it in a large bowl
2. put tomato, cucumber,carrots in the bowl with the lettuce.
3. in a different bowl add coconut milk, mint, and a little olive oil then mix.
4. add the coconut water dressing to the salad then mix it all in and you're done.

For dessert I made gluten free white chocolate chip cookies.

 

Birthday Dinner

Happy Birthday Papa!!!!!!

  For Papa's birthday I made dinner from stuff Mom and I got from the farm market. We made T-bone steak with a beet and sweet salad turnip salad with goat cheese also we made wilted beet and turnip greens. The last thing we made was tomatoes, basil, and mozzarella.  It was really good. Here is the recipes.

  First thing is the T-bone steaks.


What You Need:

• 3 big T-bone steaks( or more if you have more people coming)
• 5 clovers of garlic (minced)
• enough olive oil and balsamic vinegar  to cover the bottom of the 1 of the steaks
• salt
• pepper

What You Need To Do:

Mix the oil, vinegar, garlic, salt, and pepper together in a big bowl. Then put in the steaks and let them marinade for a couple hours. After they're done marinading put them on the grill until cooked how you like.

* they don't take very long to cook  so cook them last minute

Now the beet and turnip salad.

What You Need:

• enough beets and sweet salad turnips for the amount of people you're cooking for ( we used both purple and golden beets)
• salt 
• pepper
• olive oil
• goat cheese(optional)

What You Need To Do:

 

1. wash the beets and turnips
2. cut off the greens and set aside 
3. also cut off the ends 
4. cut them in fourths and put four slices in aluminum foil than place in the oven 
5. cook for 30 mins -1 hour then take them out and cool.
6. after they're cool take off the skins
7. put on the goat cheese or put in on the side

The next thing is the wilted beet and turnip greens.

What You Need:

• the beet and turnip green 
• olive oil 
• garlic

What You nNeed To Do:

1. wash the greens
2. add olive oil to the pan
3. brown the garlic then add the greens
4. cook until they're wilted

*The greens are a last minute thing too.

The last thing is tomatoes mozzarella basil.

What You Need:

• tomatoes 
• mozzarella 
• basil 
• olive oil
• pepper

What You Need To Do:

1. wash tomatoes and cut them in to thick slices
2. cut the mozzarella then put the slices on the tomatoes
3. then put 1 basil leaf on and you're done

ENJOY!

double chocolate

 
  For a going away party I decide to make a flourless chocolate cake with raspberry sauce. I also made gluten free chocolate cupcakes with chocolate chips and chocolate frosting. Here is the recipe for the cake:

What You Need:

1/2 cup water

the cake with a circle design

1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

What You Need To Do:

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

And here is the recipe for the raspberry sauce

the finished raspberry sauce

What You Need:

1 pint fresh raspberries

1/4 cup white sugar

2 tablespoons orange juice

2 tablespoons cornstarch

1 cup cold water

What You Need To Do:

• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold.

Here is the recipe for the cupcakes

cupcakes

What You Need:

2/3 cup soymilk ( I use cows milk)

1/2 teaspoon apple cider vinegar

2/3 cup agave nectar

1/3 cup cup canola oil

1 1/2 vanilla extract

1/2 almond extract

1 cup gluten free flour 

1/3 cup cocoa powder

3/4 teaspoon baking soda 

1/2 teaspoon baking powder

1/4 teaspoon salt

What You Need To Do:

1.preheat the oven to 325F and line the muffin tin.

2.mix milk and vinegar in a large bowl and set aside to curdle beat in agave nectar, oil, vanilla, and almond extract. sift in flour, baking soda and powder, and salt and mix until smooth. 

3.fill the liner two-thirds full. bake 20-22 minutes, until a toothpick inserted into  the center comes out clean. let cool.

*these cupcakes take about an hour to cool.*

mexican hot chocolate cupcakes

  For mom's spanish party I made mexican hot chocolate cupcakes.  They were really good. Here is the recipe:

What You Need:

• 1cup non dairy milk (soy, almond, cashew, walnut, etc)
• 1teaspoon apple cider vinegar
• 3/4cups vegan cane sugar or florida crystals( I use coconut sugar)
• 1/3cup canola oil
• 1teaspoon vanilla extract
• 1/2teaspoon almond extract
• 1cup All purpose flour
• 1/2cup dark cocoa powder
• 2teaspoons ground cinnamon
• 1/4teaspoon ground cloves
• 1/4teaspoon ground cayenne pepper
• 3/4teaspoons baking soda
• 1/2teaspoon baking powder
• 1/4teaspoon salt
  What You Need To Do:
   preheat oven to 350 F and line cupcake pan with your choice of liner 
   Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract to the curdled mixture and beat until foamy.
   In a separate bowl, sift together, flour, cocoa powder, spices, baking soda and powder, and salt. Add in two batches to the wet ingredients and beat until no lumps remain.
  
  
  Pour into liners, using 1/4 cup batter.
   Bake 18-20 minutes until a toothpick comes out clean
  
  
  transfer to a cooling rack and let cool. then frost them.
  
  
  I use a simple chocolate frosting. 
  
  
  ENJOY!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

chocolate cupcakes(gluten free and vegan)

  Along with gluten free frickles and cookies I've also made chocolate cupcakes. The recipe is both gluten free and vegan. The cupcakes tasted no different than ones with  gluten. Here is the recipe for them.

What You Need:

• 1 cup plain almond milk or other dairy-free milk alternative (I use coconut milk)
• 1 T. lemon juice
• 2 cups all-purpose gluten-free flour 
• 3/4 cup unsweetened cocoa powder
• 3/4 cup packed light brown sugar
• 3/4 cup white granulated sugar
• 1 1/4 t. baking soda
• 3/4 t. salt
• 3 T. Ener-G egg replacer , mixed with 1/3 Cup warm water until frothy( or use 2 large eggs and lightly beat them with the other wet ingredients then add to the dry ingredients)
• 1/2 cup canola oil
• 1 t. pure vanilla extract

What You Need To Do:

1. Preheat the oven to 325 F. Line 2 mini-cupcake trays with mini-cupcake liners and set aside( I used a normal muffin tin). In a small cup or bowl, combine the almond milk and lemon juice, mixing until combined. Set aside.

2. In the bowl of a standing mixer or a medium-sized mixing bowl, combine the flour, cocoa powder, brown sugar, white granulated sugar, baking soda, and salt, mixing until well combined. Add in the prepared egg replacer(or the 2 eggs), canola oil, vanilla extract, and almond milk-lemon juice mixture. Beat for 2 minutes on a medium speed setting, scraping down the sides of the bowl with a spatula to ensure even mixing.

3. Using a small portion scoop, portion the batter into the prepared cupcake liners, filling each about 3/4 of the way full. Bake for 15 minutes. Allow cupcakes to cool in the pan for 5-10 minutes before transferring to a wire cooling rack to cool completely. 

  You can frost them. I used a normal vanilla frosting but you can use any type. Here is the recipe for the frosting I used.

What You Need:

• 4 tablespoons unsalted butter, room temperature
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 pinch salt 

What You Need To Do:

1. In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.

ENJOY!