I have cooked more lately just because the food in the cafeteria stinks! But I haven't taken any pictures of the food I made, except today when, while being late for work already, I decided to take a few pics of the brownies I had just made. Crunchy top and chewy fudgy inside. So good!
Saturday, April 21, 2012
Saturday, February 18, 2012
I have been baking a lot of cheesecakes lately for testing purposes(as a side note, it looks like it's very easy to find people willing to eat my test cheesecakes). I'm hoping one day I'll have my own baking business, so I'm playing with the ingredients, flavors, shapes, textures etc.
|8" (20 cm) cheesecake|
Saturday, January 7, 2012
Saturday, March 26, 2011
This is a very healthy shake, very nutritional, and easy to make. It is made from scratch (thus no preservatives, artificial stuff, synthetic powders you name it), it has a good amount of proteins (from milk and yogurt), fats (from the flax seeds and..from the milk), carbs (from the honey and fruit), it has antioxidants (from all the fruit especially blueberries), vitamins (from fruit), fiber (from the flax seeds). Soo..it's perfect way to start your morning!
- 1 cup whole milk
- 1/2 cup greek yogurt
- 2 TBS honey
- 3 TBS freshly ground flax seeds
Thursday, November 25, 2010
Thursday, September 30, 2010
I posted a picture of it long time ago, but I never posted the recipe...so here it is:)
Preheat the oven to 425F.
Peel,wash and slice vegetables. You can use any vegetables you want. I used yukon gold potatoes, baby carrots, red onions, vidalia onions (which are very sweet onions), red bell pepper, yellow bell pepper and orange bell pepper.
Season the vegetables with plenty salt (kosher salt), olive oil, rosemary ( I used dry rosemary), thyme (dry). Again, you can use whatever herbs you want.
While preparing the vegetables and preheating the oven, put the pan you're going to roast the vegetables in the oven too. We want the pan to be very hot so when the vegetables hit the hot surface of the pan they will from right away a crust and won't stick to the pan.
After you put the vegetables in the oven,prepare the pork tenderloin. I only seasoned it with some salt (remember,the bacon has some salt too), freshly ground pepper and I think I put some dry rosemary too. Wrap each slice of bacon around the tenderloin and secure it with toothpicks.
After the vegetables roasted for about 30 minutes, put the pork tenderloin on top of the vegetables and cook for another 30 minutes. Pork tendeloin (like chicken breast) is soo seasy to dry out because it doesn't have any fat at all. The bacon will keep this piece of meat moist inside and it will give it such a nice flavor. Also, the vegetables will get a really nice flavor from the bacon.
Wednesday, September 29, 2010
The summer's gone...so are my cute hummingbirds for whom I made sugar watter all summer long; gone are too my flower baskets hung by the deck; gone are my lilies...and soon the green of the forest will be gone...I'll miss you!