food

Quant Tater Tot Casserole

January 5, 2021 / FOOD STUFF / 0 comments

Hi there! I’ve got a quick recipe to share. One that is very easy to prepare and won’t take much of your time. If you’re a busy bee like moi, it can be really challenging to find some ample time to cook, especially if you’re dealing with a lot of things at the same time.

This recipe is very special to me because it’s dedicated to the one that taught me my first research method course and the one who actually gave this recipe :-). She’s also the one with the super-fast reflexes, hahaha!

Excited to try this recipe at the comfort of your home? Keep on scrolling.

Ingredients:

bag of tater tots (frozen is ok, no need to thaw)
one cup shredded cheese (I used sharp cheddar)
one can Campbell’s Cream of Mushroom Soup
French fried onions
½ cup sour cream

Procedure:

Preheat oven to 350° F
Arrange tater tots in a casserole or baking pan

Mix ½ cup sour cream plus one cup shredded cheese and the mushroom soup

Pour the sour cream and mushroom soup mixture on top of the tater tots

Top with French fried onions

Bake for 45 minutes

That’s it! You now have a quick, delicious, comfort meal that is ready to be shared with your family and friends. Easy peasy.

P.S. My finished product may look slightly burned because I got distracted for a few minutes. Nevertheless, the taste remained delightful 🙂 .

Blinding or no blinding, this recipe may be simple, but it’s surprisingly delicious. The combination of sour cream and mushroom soup is so gooood. I highly highly recommend that you try this asap.

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Kazandibi Recipe

January 13, 2020 / FOOD STUFF / 0 comments

There are several restaurants I like to visit regularly close to where I live. One of them is a Middle Eastern restaurant located in an obscure street but the food there is a delight. For a long time, I’m a big fan of their amazing Kazandibi which I always order after a big serving of Izgara Kofte (Grilled Meat Balls). Kazandibi is a Turkish caramelized milk pudding dessert. A reminiscent of Crème Brûlée. It is so delicious and super addicting. The taste of burnt sugar added with the soft creamy texture of milk plus a hint of cinnamon is just so heavenly.

This Kazandibi recipe is inspired by that favorite Middle Eastern restaurant of mine, and though I will never be able to recreate their perfect Kazandibi dessert, at least I know that I can actually do it at home and hopefully master it as I keep practicing. To my Middle Eastern friends and readers, please be aware that this recipe is nowhere near perfect as what you guys have at home. Mine is definitely a beginner’s attempt, so feel free to give me your preparation tips and techniques.

There are different ways, measurements, and even ingredients on how to make Kazandibi. My recipe is somewhat tailored to my own personal preferences. Here’s how I made mine.

Ingredients

For the Pudding

4 & 1/2 cup Whole Milk (I use Lactaid because it’s Lactose-free)
1/2 cup All-Purpose Flour
1/2 cup Cornstarch
1 cup Sugar
a pinch of Mastic (aromatic gum)

Bottom of Pan

1 tbsp butter
1 tsp ground cinnamon
2 tbsp fine sugar (optional)

Materials

Baking Pan or Nonstick Frying Pan
Saucepan
Whisk
Measuring Cups
Measuring Spoons
Mortar & Pestle

Procedure

Part 1

Heat the milk in the saucepan using medium fire.

Grind a bit of mastic gum. If you’re new to its taste, add only a little bit or omit it in your first few attempts of making this dessert.

Add the all-purpose flour, cornstarch, sugar, and mastic gum

Keep stirring the milk mixture until it starts to look and feel thick, but not too thick.

Put the mixture aside.

Part 2

Coat the bottom of the baking pan using butter/melted butter.

Add ground cinnamon and fine sugar.

Heat the pan until it turns brown and somewhat burned (observe and watch it carefully for safety reasons).

Pour the milk mixture and make sure to heat it evenly until it starts to boil, but don’t let it boil too much.

Turn off the stove, and cool down the mixture.

Cover the mixture with a clear wrap and put it in the refrigerator for 6 hours.

After 6 hours, slice the mixture and serve upside down or rolled, displaying the burned part. Add more cinnamon according to your preferences.

Kazandibi is one of the most delicious desserts I have ever tried. Once you tasted it, you will never forget it.

Have you tried this dessert before?

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Simple Mediterranean Lamb Chops

March 8, 2019 / FOOD STUFF / 0 comments

Hello guys, as I mentioned in one of my previous posts, I promised to share with you some of the recipes I’ve been preparing in my kitchen lately. One of them is this simple Mediterranean-style Lamb Chops that I accidentally discovered while trying to make a Gyro, LOL. I honestly had a hard time perfecting that dish and even to this day, I’m still trying to figure out how I could do it better. So if you have any suggestions or any recipe on how to make a simple Gyro, let me know.

So, back to my newly-discovered Lamb Chops recipe, I actually love how simple this recipe is and anyone can absolutely do it with almost no margin or error, ha! On top of that, there are no overwhelming ingredients involved, just a few basic ones you’d typically find in your kitchen. Also, as someone like moi who is on a Keto diet for almost a year now and has a super busy lifestyle, this recipe is perfect. It’s pure protein and it’s super easy and quick to prepare.

INGREDIENTS

Frenched Lamb Rack, sliced into 9 pcs (got mine at Costco)

For Marinating:

1/2 cup Olive Oil

1 tsp Oregano

1 tbsp Garlic Salt

1/4 tsp ground black pepper

For Cooking:

1/2 cup Canola Oil or any cooking oil you prefer

DIRECTION

Slice Lamb Rack into individual pieces and put it in a large bowl. Approximately 9 or 10 is what we need for this recipe.
In a smaller bowl, combine all the ingredients found in the marinating list, and pour/rub it into the lamb. Make sure each meat’s surface is thoroughly coated.

3. Cover the bowl with the lamb and marinate for 30 minutes inside the refrigerator.

4. After marinating, pour the Canola Oil into a cooking pan (mine’s about 12 inches in diameter) and heat it using medium fire.

5. Fry the lamb chops until they turn medium brown.

Serve with sautéed Asparagus (optional)

Voila! That’s it! It’s super easy and ready to eat 🙂 This recipe is good for two people. You can adjust it accordingly if you’re serving it for several guests. Enjoy!

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