Tag Archives: flour

Pro-Tip Tuesday: Tea Infuser + Dessert Dusting

How can you dust powdered sugar on your holiday desserts without making a mess, AND conserve the left over for the next round?

Try a tea infuser! Here’s the shortest video I’ve ever intentionally made, lol.

I’m pretty sure even if you don’t have one with an easy handle and all, it’ll still work neater than a gigantor flour sieve. Then you can return the rest to the bag! You know how I hate food waste..

For the delicious (although blurry) gluten-free chocolate cake in the limelight of this video, Continue Reading

No Knead Artisan Bread with Dried Fruit

I wanted to give my friends a housewarming gift that would not add to the giant pile of things they just had to move into their new home, so I tried my hand at some rustic, thick crusty bread. I doubled the portions but the bread was a tiny bit wetter than I’d like so I didn’t adjust the portions below for the double portion.

WARNING: this is one of those crazy multi-day recipes. The trade-off with no knead is waiting for the air bubbles and yeast to develop. And no, this was not something I did last night, it’s from Sunday. You know, that day you have time to do crazy things like bake bread..

Originally called:
Cranberry Orange Almond Artisan Bread from Simply So Good


3 cups all-purpose flour
1/2 teaspoon instant or rapid-rise yeast
1 3/4 teaspoon kosher salt
1/2 cup dried cranberries (I did a mix of dried cranberries, chopped dried apricots and golden raisins)
1/2 cup chopped almonds (I used toasted almond slices)
Zest from one orange (I used lemon rind, didn’t have an orange on hand)
1 1/2 cups water  (water does not have to be warm)


Mix dry ingredients, add water and mix, cover and wait for ever, then bake!

Continue Reading

Raspberry Chocolate Cake
in a Dutch Oven, by Fire!

I found this gluten-free chocolate cherry cake recipe and used it to make a raspberry chocolate cake in a dutch oven by campfire. Below are the basic steps re-written the way I did them. This was a good one to prep and fire up before dinner, and let sit and finish cooking while you eat the main meal.

Raspberry chocolate cake batter: before and after.
Raspberry chocolate cake batter: before and after.

Continue Reading

Guest Blog: General Tso’s Chicken!

I was inspired by a documentary and couldn’t shake my need to visit the General. Fairly quick, kinda tasty, really fried, and sweet. Je suis Tso.
-Kris J.

The General

1 pound of chicken (I prefer thighs)
Some mayonnaise for coating chicken*

Dry Coating (inspired/copied from Serious Eats):
½ cup of flour
½ cup of corn starch
½ teaspoon of baking powder
some salt/pepper to taste (I personally prefer it on the salty side)

General Sauce
1 bottle of general or orange chicken sauce
Orange zest to taste (less is better)

Lots of high heat safe oil

Chop, mix, bread, fry.
Chop, mix, bread, fry.














  1. Cut your chicken into small little pieces and coat in mayonnaise. *Mayonnaise was my egg bath substitute due to my lack of eggs in the fridge and worked well. Good thing because I don’t support abortion.
  2. Combine the dry coating ingredients in a separate bowl.
you can see the sieve in the foreground for draining some oil off.
you can see the sieve in the foreground for draining some oil off.
  1. Place coated chicken in dry bath and toss like a deflated football.
  2. Fill a pot with oil, you don’t need as much as you think and heat to 350 degrees. Add chicken and cook for 5 minutes. Try to maintain oil temperature at 350 degrees (ie you need to increase heat after you add the chicken).
  3. Remove chicken and place in a pan.
  4. Add General sauce and toss at mediumish heat and add orange zest to taste.
    I’m too poor to have a wok, but my non-stick pan worked OK. I went easy on the sauce, but add as much as you like.
  5. Heat until your desired caramelization.

And there you have it.

sauce from Whole Foods, try applying it lightly first and see.
sauce from Whole Foods, try applying it lightly first and see.










Today’s Recipe Rating:
Novelty Rating:
3 of 5 stars.
Likelihood of Repeat: 100% (still have most of the bottle left and chicken is cheap)
Lesson Learned: Don’t listen to spouse when she insists on adding more and more orange zest.

Guest Blog:
Parm-Crusted Chicken, Asparagus & 3 Bonus Recipes!

So first I must say I first had this from my sis Y_________. It was so good when she made it twice for me. So I had to ask her for the recipe because I needed a good main dish for a dinner/date I was making. Need something good to impress lol. The Parmesan Crusted Chicken was the main. Then Oven-Roasted Asparagus and just a normal salad on the side and Riesling for drinks.

-Alex J.

Parmesan Crusted Chicken

1/2 cup mayonnaise
1/2 cup grated parmesan cheese
4 boneless, skinless chicken breast halves –if from frozen, try and cut thinner so the chicken is not too thick to cook in 30 minutes (shouldn’t be more than two finger-widths thick).
4 tsp. Italian seasoned dry bread crumbs (or regular bread crumbs + dry herbs), or however much you need to cover one side of chicken
optional: a little salt & pepper

Combine mayo and cheese. Spread on chicken, then sprinkle with bread crumbs, salt & pepper. Bake at 425 degrees (F), 20-35 minutes or until thoroughly cooked, usually 30 minutes, at least. Safe temp for chicken to be cooked to is 160F.

Top: raw chicken with "white sauce." Bottom: chicken with sauce and herbs-pretend-breadcrumbs.
Top: raw chicken with “white sauce.” Bottom: chicken with sauce and herbs-pretend-breadcrumbs.

For reheating: bake at 425 degrees for about 5-8 minutes until you know it’s heated through, then broil on high for 1 minute to obtain slightly crispy exterior.

Can also freeze raw and bake 20-27 minutes plus broil.

Trying to impress I decided to prep some of the ingredients before I headed over to her place to make the food. Also she is a bit of a health food person so I decided to use light hellman’s mayo and just let her know it was a white sauce. Also I was able to pick the chicken from Whole Foods, some free range chicken from the meats section.

Being the person I am I happen to forget the dry bread crumbs. So I decided to improvise and use her Italian seasoning and rosemary. Lots of rosemary, ’cause I just love that spice and just bit of sea salt and pepper.

She had a gas oven and it only took 15 mins to cook. It was not raw but cooked enough and just juicy and good.

Oven-Roasted Asparagus (allrecipes.com)

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice

Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

I did not do much making the asparagus. This was her side. We were able to just put it in when the chicken was still cooking because it was the same temp.

Spinach with Mixed Greens
Dried Cranberries
Roasted Walnuts
Balsamic Vingerette

The salad -nothing really to it. I kind of just picked random ingredients and put them in the salad. Also I just put the walnuts on the stove top and put them on top of the salad. The balsamic was a good choice, surprisingly. I don’t really know much about salads but we both liked it.

Overall this meal was great. It did impress. So MISSION ACCOMPLISHED lol. Also forgot we had a Riesling for drinks. This is something that I would repeat for sure. Easy, fast and good. Would maybe pick another random side to mix it up though. Keep in mind the chicken says to use 4 breasts. It was too much for 2 people but leftovers for lunch, so, not that bad.

Wish I took more pictures but didn’t want to seem to be that person yet.

Ta-da! Breaking fast!
Ta-da! Breaking fast!

Breakfast FOOD!!

Another time for me to cook to impress. Instead of going out to brunch we decided to make food instead. I was able to find a there Whole Wheat, Oatmeal, and Banana Pancakes that just sounded great to make. For sides we decided to have some cut oranges, bacon and orange mango juice.

Whole Wheat, Oatmeal, and Banana Pancakes

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

First off when we walked over to Wedge, my phone died and I had to go off memory what we needed. I had to alter the recipe a bit. I didn’t add the dry milk powder and switch the whole wheat flour with just all-purpose flour. Also we added 2 ripe bananas instead of just one. Made it so much better.

After getting the batter prepared I do wish I read the other comments because we could have just mixed everything in the blender instead of using so many bowls that needed to be cleaned. Also this makes a ton of pancakes. We only made 4 pancakes and half the batter was still left.

What I do love about the recipe is that you mash the bananas in the mix and you can taste gooey banana parts in some bites of the pancakes. Also used real maple syrup. Makes it just so much better

Bacon was just fried and dried to crisp and we just cut up oranges.

Again this meal did impress yet again. MISSON SUCCESS!!

I would like to do these pancakes again but in a blender. I bet it would be a lot faster and easier. Also maybe with eggs and bacon and fruit. Good stuff.


That’s it for now. Thanks, Alex! Stay tuned for another recipe from another J_____ brother, coming soon!

P.S. This parmesan-crusted chicken recipe was originally from my friend good Jennifer from grad school, who got it off a *gasp* Hellman’s Mayo jar. Thanks, Jennifer!

P.P.S. Bonus points to Alex for cooking the other dish at the same time due to same temp requirements.

Sunday Recipe: Chicken Pot Pie

As a child growing up in the Midwest with home-cooked Chinese food for dinner, microwave dinners were some kind of marvelous space food I’d get to eat on special occasions (see: babysitter). Among those dinners, the best option often seemed to be the chicken pot pie, which could be easily popped in the toaster oven for a satisfying belly-sticking meal in a tin pan. Years later I picked up a recipe magazine based purely on the delectable-looking chicken pot pie on the front. I think it was a Reader’s Digest. Anyway, it seemed like such a novel and miraculous opportunity to learn to make pot pie, it has found an honored place in my recipe Dropbox files, usually only brought out to make something even better out of Thanksgiving turkey leftovers.

Fast forward to Labor Day weekend, and some old friends are in town and have made a special request for chicken pot pie. When good friends you haven’t seen in a years ask for pot pie, then you make pot pie.
Good thing I ended up with three great sous chefs to keep things rolling that Sunday..

Chicken Pot Pie
Based originally on ..a Reader’s Digest recipe
Serves 4
Prep time: 50 min
Total time: ~.5 hrs prep + 1.5 hr + chilling (approx. 35 min chilling 2x)

4 Tbs unsalted butter
1 medium onion, cut into medium dice
2-3 large carrots, cut into medium dice
1/2 c all-purpose flour, plus more for work surface (whole wheat flour works fine too)
coarse salt & pepper
4 c low-sodium chicken broth (or veggie stock)
3 c cooked chicken, cut into 1-inch pieces (1 lb total)
1 c frozen peas
1.5 tsp chopped fresh thyme leaves (or .75 tsp dried thyme)
1 sheet frozen puff pastry, thawed
1 large egg yolk
Optional: garlic powder, random italian seasonings

1. In a medium saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 tsp salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
2. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas and thyme; season with salt and pepper (optional: garlic powder and italian seasoning). Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes. Try to fill the dishes as full as possible to help support the dough on time so it gets a chance to rise. In the case of this last time I made pot pie, the baking dishes with filling were put in a cooler with ice and transported for the ~30 minutes to a friend’s house before continuing to the next step.

Thanks to sous chef K for speedy packing of baking dishes in a cooler to get on the road, and sous chefs A and J for all the chopping.
Saute, saute, stir, stir, chill. Thanks to sous chef K for speedy packing of baking dishes in a cooler to get on the road, and sous chefs A and J for all the chopping.

2.5 Optional step: get to your friend’s house and realize you forgot the puff pastry, half the group heads to the store to buy some more. :p
3. Preheat oven to 375 F. On a lightly floured work surface, roll pastry to an 1/8 inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 tsp water; top potpies with pastry and brush with egg wash.
4. Refrigerate 15 minutes.
Chill, top with dough and egg wash, chill more, and bake. Also shown: random ingredients in leftover puff pastry by sous chefs.
Chill, top with dough and egg wash, chill more, and bake. Also shown: random ingredients in leftover puff pastry by sous chefs.

5. Bake until pastry is deep golden and juices are bubbling, about 35-45 minutes. It can be useful to put a wide dish underneath to catch any accidental overflow.
6. When serving, be sure to warn people the pot pie is very hot.

Careful, it's piping hot to the tongue!
Careful, it’s piping hot to the tongue!

7. Take a food coma nap.

Top: all done! This pie was split between two people and still plenty filling. Bottom: sous chef  posing with post-dinner asleep chef. Zzzz.
Top: all done! This pie was split between two people and still plenty filling. Bottom: sous chef posing with post-dinner asleep chef. Zzzz. I found this photo on my phone later after I woke up.

Today’s Trial Recipe Rating:
Novelty Rating: 1.5 of 5 stars.
As mentioned, I usually only make this about once a year after Thanksgiving, so on that note, it’s a bit novel.
Likelihood of Repeat: 100%
It’s quite a bit of work, which is partly why I use pre-made puff pastry instead of dough from scratch. However, all that care and attention only makes it more worth eating.

Lesson Learned: You will never have leftovers from this, unless you keep the filling separate from the dough and don’t bake it. Also, you can make whatever design you want when cutting slits in the top of the dough. Exercising the patience for full refrigeration time is pretty key to making sure the crust doesn’t get soggy and collapse, and having moderately shallow baking dishes gives you a good crust-to-filling ratio. Don’t be afraid to use more vegetables.
A variant to try later: putting crust underneath the filling too, per my friend S____________’s requests. Comment here if you’ve done this!

Vanilla Pound Cake

Vanilla Pound Cake, in honor of my father’s visit: the man who fed me Sara Lee Pound Cake for breakfast as a kid (with a side of hot chocolate), yet somehow avoided giving me diabetes.

Melted butter "method," thanks sous chef K for finishing my mistake.
Melted butter “method,” thanks sous chef K for finishing my mistake.
Take 2: room temp butter + patient gradual flour add.
Take 2: room temp butter + patient gradual flour add.

Foreground: method 2, background: melted butter method 1.
Foreground: method 2, background: melted butter method 1.
Method 2 close-up
Method 2 close-up

Top: method 2, right: melted butter method 1.
Top: method 2, right: melted butter method 1.

Cheese Gougeres

Cheese Gougeres
I’ve been meaning to try making these for a while and finally got around to it (and editing the photos, and writing a post). Since I didn’t change a thing besides halving the recipe, I won’t list the steps here but just link to the kitchn’s recipe here.

Counterclockwise: ingredients, prep, plenty of butter, cook, add eggs, pipe out.
Counterclockwise: ingredients, prep, plenty of butter, cook, add eggs, pipe out.

1 cup (8 ounces) water
8 tablespoons (4 ounces/1 stick) unsalted butter, cut into several pieces
1/2 teaspoon salt
1/2 teaspoon dry mustard powder (optional, I forgot to include this)
1 cup (5 ounces) all-purpose flour
4 large eggs, lightly beaten
1 1/2 cup (6 ounces) grated cheese, like gruyère or cheddar (I opted for gruyere)

See the kitchn’s recipe.

I used a ziploc instead of a pastry bag, with a corner cut out.
I used a ziploc instead of a pastry bag, with a corner cut out.
Cheese gougeres the diameter of a silver dollar: ready to bake!
Cheese gougeres the diameter of a silver dollar: ready to bake!










Today’s Trial Recipe Rating:
Novelty Rating:
3 of 5 stars.
Completely new recipe, with cheeeeeese! Ding!
Likelihood of Repeat: 60%
These were delicious. I thought making a dozen tiny ones would leave plenty of extra to bring to work, but then I ate them all during a Netflix marathon, with a bit of jam. I think this either means (a)I should never make them again, since they are not the healthiest food to eat, and/or (b)I should only make them when they are destined for other peoples’ houses, so I don’t eat them all. Next time I would definitely rather try baking dollops of dough rather than bothering with the weird-looking piping, and make a full portion so the water ratio is not off.
Lesson Learned: Cheese + flour + butter = oops, ate them all. These were not as difficult for me to make as I imagined.

Cheese gougeres ready to eat, with a tiny side jar of jam.
Cheese gougeres ready to eat, with a tiny side jar of jam.