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The best part of weekends

June 28, 2009

Pancakes!

Enjoying a lazy Sunday morning with Mr. Bangs. I was in the mood for some fruity pancakes so I decided on peach!

Peaches

I sliced up one peach into small, thin pieces, then tossed with a hefty pinch of sugar and a sprinkle of cinnamon.

Peachessliced

I added a sprinkle of cinnamon to my pancake batter for good measure.

Batter

Decided to add my peaches after spooning out my batter – made for much better placement.

Pancakes on Pan

yum! Looks like this is going to be more of a brunch for the day. :)

Peach Pancakes

I want to try apple pancakes next – maybe with nutmeg? What’s your favorite thing to add to pancakes?

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Some people claim that there’s a woman to blame…

June 24, 2009

I think if Texas had a state cocktail, it would be the margarita. Who doesn’t love them? They’re in a class of their own, really.

We’re big fans of margaritas in my family, and over the years we’ve perfected our house recipe. After a long period of reflection, meditation and consideration, I’ve decided to share it with you. Prepare yourself, and consider yourself lucky.

Ingredients!

  • Ice (lots)
  • a few limes
  • 1 8-ounce can of frozen limeade concentrate
  • 1/4 cup of orange juice
  • a pinch of vanilla
  • cointreau
  • tequila
  • 1/4 – 1/2 cup chopped mango (optional)

The technique is important to master this margarita:

  1. Fill your blender almost completely with ice. It might seem like too much, but it’s not.
  2. Top with half the can of limeade and liquor. We don’t measure the liquor in any precise kind of way, but I’d guess it’s about 1/4 cup cointreau and 1/2 cup of tequila. Just wing it! If it’s too much, you’ll know. But you probably won’t mind.
  3. Add a splash of orange juice.
  4. Finish with juice of half a lime and a pinch of vanilla.
  5. Blend until smooth. You might need to add more ice after first or second blend. Serve with a slice of lime.

I like mine with mango. (Fruity!) We had some just last weekend at the lake.

Mango Margarita

Mango Margarita

Low on funds? Time? When I don’t feel like busting out the blender and fine-blending multiple ingredients to perfection (and when my parents aren’t footing the bill) I rely on a little thing we like to call the Frescarita. Try it! It consists of Fresca, tequila and a lime garnish. A surprisingly refreshing poor-man’s margarita! And low cal.

Anyone else have cheap, easy cocktail substitutes?

Experimenting with chutney

June 24, 2009

Chutney? I don’t know anything about that. But I love me some mango, so I decided to take a chance on mango chutney.

From simplyrecipes.com

From simplyrecipes.com

Last night was my first try and it turned out to be a really satisfying snack!

I cut some whole wheat tortillas (those things have a long shelf life, btw) into strips and toasted them until they were crisp. These are a great alternative to chips or even most snack crackers that are high in sodium – try them with all sorts of dips and spreads.

Last night I topped them off with a mixture of my new chutney and low fat cream cheese. It was surprisingly tasty!

Definitely want to try some more recipes with my new ingredient. Any good suggestions?

I’m thinking pork tenderloins… yum.

Father’s Day treat

June 22, 2009

Spent Dad’s Day at the lake with the man himself and some family. Spent 9 hours in the car this weekend, but the sun and the back porch overlooking the water were just about worth it.

My dad loves chocolate-raspberry anything, so I searched online and decided to make this recipe from bakingbites.com.

From Bakingbites.com

From Bakingbites.com

Does it count as a gift if you get to enjoy it too? I vote yes.

If you consider yourself a chocolate lover you have to try this cake. Super rich but tasty. The recipe called for half oil and half butter, and it turned out super moist and almost more like a brownie. Next time I’ll have to be more careful – my raspberries sunk through the batter to the bottom and stuck to the pan, giving the cake a big fruity tumor.

Chocraspcake

Haha. Oh well, didn’t affect the flavor and that’s what counts, right?

This being a special occasion cake, it wasn’t cheap. Mostly due to the raspberries (frozen are cheaper but still pricey). There were a couple baking supply staples I didn’t have and needed to get – like cocoa powder. But aside from those, everything else you probably have in your pantry.

I had some raspberries left over that I wanted to put to good use, so I made a Bailey’s Raspberries sauce that I also found on Bakingbites.com.

It was super easy and I couldn’t stop eating it. I think I’ll try it on ice cream sometime this week. Yum.

It finally begins!

June 19, 2009

Hola and welcome! I’ve been working on starting this blog for some time now and decided to go ahead and pull the trigger.

A new site will follow, but for now this will work.

I love to eat and am starting to really love to cook – and hope this blog will become a fun experiment in learning what works on a budget, with little time and few resources.

I’m a 23-year-old administrative assistant and my kitchen sucks, as far as any chef is concerned. (It does have a lot of charm, I will say). I have no dishwasher and a very limited supply of utensils and bake ware. I work 8-5 and commute, so I don’t have a ton of time to make dinner. I usually am eating for one, except when the boyfriend helps me out.

But I’m over the college diet; ramen noodles, tacos, hamburger helper and spaghetti (noodles+jarred sauce variation, that is).

I don’t claim to be an expert by any means, but rather an amateur who hopes to learn in the process. So this blog shall serve as testament to my cooking experiment – how to make cheap and fast meals that are interesting and unique and actually taste good!

So bookmark me! Comment! Contribute! Feel free to leave your questions, comments and/or concerns. :)