Same recipe and directions from “The Loaf that Tempted the Sleeping Baker” but instead of cocoa, I used an 8oz low-fat cream cheese. These were baked in a 12 cup muffin pan and a small size loaf pan for the remaining mixture.
Archive for April, 2009
My Big Fat Greek Restaurant
2009
04.27
04.27
Cuisine: Mediterranean
Location: 3305 W Chandler Blvd, #8, Chandler, AZ 85226
We were greeted by a pleasant staff. Even though the place was crowded and busy, she still managed to put a smile. We were lucky that a table was available and seated fast. While menu was offered, we can’t help not to notice the other table as a staff holds a flaming saganaki (melted cheese appetizer) and he whooshed something to fire it up, it was quite entertaining.
We ordered pita first with hummus and olives plus the drinks which is served in a large glass (you won’t need a refill for sure!) Then for the main dish, Salmon (wild salmon fillet ladoregano served with vegetables) Vegetable Moussaka (sliced eggplant and tomato, topped with a white sauce and baked) and Roast Chicken Ladoregano (Half a chicken seasoned with lemon, oregano, olive oil served with Greek Potatoes and vegetables). The atmosphere was nice and the indoor/outdoor bar patio has a very cozy touch.
Pros: Delicious food and friendly staffs.
Cons: We had a problem sitting comfortably in the indoor area, because of the less space between the table/chair on a booth layout. And the wait for the food (afternoon lunch) was a little long.
Rating: 3 out of 5
Chickpeas with Spinach
2009
04.25
04.25
I made hummus two days ago and the chickpeas I bought were more than I need. I only used half and put the remaining in ref. I do not want to store it for a long period so I decided to make a dish out of it. I had spinach also and thought it will be nice to combine the two for a hearty meal.
Ingredients:
2 tbsp oil
1 medium onion, sliced
1 tsp garlic paste
1 tsp cumin
1/8 tsp of chili
pinch turmeric
2 cups of canned chick peas (garbanzo beans), drained
500 g spinach
half red bell pepper, sliced
half green bell pepper, sliced
salt and pepper
Directions:
1. Heat oil in a preheated pan. Fry the onions till golden brown. Add the garlic and stir.
2. Add cumin, chili and turmeric, stirring for 2 minutes. Place the chickpeas and stir for 1 minute.
3. Place the spinach and bell pepper, cover and cook for 4 minutes. Season with salt and pepper. Serves 2-3.
Note: If using dried chickpeas, cover with water and soak overnight. Boil and simmer until very tender.
Gemstone
2009
04.24
04.24
The gemstones were bought at a souvenir shop when we visited the Meramec Cavern in Missouri. It was in a small box that contains pieces of tumbled gemstones, fool’s gold, amethyst, citrine, optical calcite and rose quartz.
The blog header contains four of the gemstones, the citrine, rose quartz, optical calcite and amethyst. Under the image I’ve listed what the gemstones for and the believed healing therapy it gives.
Feel free to download.
Size is 850 x 200 pixels, compressed in a rar file.
Roasted Chicken with Potatoes and Mushroom
2009
04.23
04.23
This dish was marinated in lemon juice that gives the chicken a piquant taste and combined with vegetables that surely will please the palette.
Ingredients:
2 skinless, boneless chicken breasts cut into finger size pieces
2 medium size potatoes cut into cubes
4 oz mushroom, sliced
1/3 cup lemon juice
1 tbsp dried oregano
Pinch of thyme
Pinch of basil
4 garlic cloves, minced
2 tbsp oil
Salt and pepper
Method:
1. Combine lemon, oregano, thyme, basil, garlic, oil, salt and pepper. Add chicken, potatoes and mushroom, marinate for 30 minutes.
2. Preheat oven to 400F. Separate the chicken and leave the marinated juice with the potatoes and mushroom. Cook the chicken for 25 minutes and 10-15 minutes for the potatoes and mushroom.
3. I like it bit brown outside so I preheated a pan and fried it for a minute or two. Serves 2-3
Jalapeño
2009
04.22
04.22
I’ve decided to add jalapeños (pod type of Capsicum) to my so called container garden. I bought a 6” plant instead of growing from seed. It will be nice addition and company to the tomato seedlings. It looks like I’m starting a salsa garden 
Just needed the onion and cilantro!
Two tips on growing jalapeños:
1. They like dry and sandy soil.
2. Only water when the leaves show signs of stress.
I am no expert and still need to constantly read on how to better take care of these guys. It will be a challenge and hopefully it grows well.
Happy Family
Tomato: Hang it or Cage it?
2009
04.16
04.16
The third tomato I seeded decided to show up on the ninth day. That one was a fighter, striving along with the other two seedlings. I’ve noticed that the seedlings were all leaning towards the light coming in from the window. I was worried, so I made sure to move it to the opposite side each day to straighten them up. The stems are starting to turn deep purple now and the true leaves have come out. I was thinking of either transferring them in a big container and worry later on how to make the cage to hold it or use a plant hanger to plant it upside down. Tomatoes naturally grows down so it will be less stressful fighting against gravity, in turn it can focus on growing faster, bigger, and bearing more fruit. I have to decide fast as these fellows are growing up so fast.
9th day. Hello world!
Growing fast
Chocolate-Cheese Brownies
2009
04.13
04.13
Brownies with cheese? Yep, it is! It’s crunchy outside, mild chewy inside and a fold of cheese to balance the chocolate dose. Hmmm yum!
Ingredients:
½ teaspoon vanilla essence
8 oz low-fat soft cheese
1 ¼ cup granulated sugar
2 eggs
7 tbsp butter
¾ cup All-purpose flour
3 tbsp cocoa powder
50 g chopped pecan nuts
Frosting:
4 tbsp butter
1 tbsp milk
13 tbsp powdered sugar
2 tbsp cocoa powder
Pecan nuts, to decorate (optional)
Directions:
1. Preheat oven to 350F. Lightly grease an 8 inch square tin.
2. Beat the cheese, vanilla essence and 5 teaspoon of granulated sugar, set aside.
3. Beat the eggs and remaining granulated sugar together until fluffy. Add butter and cocoa powder into the egg mixture. Add flour and nuts.
4. Pour half of the brownie mixture to the tin then spread the soft cheese over it, and cover it with the remaining brownie mixture. Bake 40-45 minutes. Leave to cool.
5. For frosting, melt the butter in the milk. Add sugar and cocoa. Spread the frosting over the brownies and decorate with pecan nuts. Let the frosting set. Enjoy!