Jalapeno Pepper Poppers

I made these little peppers on a spur last week when I saw pictures one night browsing my favorite food website tastespotting.com. In truth I didn't actually use jalapeno peppers to make them because my mom couldn't find any at the grocery store so she bought mini hot peppers instead.

I made sure to use gloves when handling the peppers so that no residue would be left behind on my skin, something I learned from past experience. I wasn't sure exactly how spicy the peppers would turn out but once they were baked they were actually just barely spicy. In fact, coupled with the cheesy filling I would say they weren't spicy at all, but then again I like things extra spicy so my palette is stronger than most.

Looking back I'm glad I made the peppers because it was fast and a fun appetizer, however I was disappointed that they flattened out once they were baked. I think that in the future I will leave the peppers whole and stuff the filling inside then apply an egg wash and crumb coating to the outside. Also I'll use real jalapenos and see if they turn out spicier.

On a separate note, one of my friends just made me aware that Google reader is officially dead and people can no longer subscribe to follow your blog through it. However, she pointed out that there is a great service called Bloglovin which has the same function. I checked it out and I realized that it's kind of like Pinterest but just for blogs. Although I have a Pinterest (but never really use it) I think I will try out this Bloglovin and see if there are more food blogs out there that catch my eye, besides my favorite Annie's Eats. I have put my blog up there as well so it can be followed by clicking here. I hope my readers will continue to enjoy my blog and maybe this way more can follow too.

Jalapeno Pepper Poppers
Note: I didn't exactly measure quantities that I used so the recipe below is approximate. Also I have updated it to include whole peppers rather than halves and a different method of finishing them. In addition, I would recommend wearing gloves while handling the peppers.

• 5-6 jalapeno peppers
• 2-3 cloves garlic, minced
• 2 heaping spoonfuls cream cheese
• 1 heaping spoonful sour cream
• ¼-½ cup shredded cheese
• ¼-½ tsp ground cumin
• ¼-½ tsp paprika
• 1 egg, lightly beaten
• 1 cup panko bread crumbs
• ¼ cup grated Parmesan cheese
• Salt and pepper 

1. Wash the peppers and remove the stems and seeds, keeping the bodies intact. Set aside.
2. Combine the cream cheese, sour cream, shredded cheese, garlic, cumin, and paprika. Taste and adjust the seasonings to your own preference. Add salt and pepper.
3. Fill each pepper with the filling mixture, leaving a little bit of room at the top as the cheese will melt and expand in the oven.
4. Combine the panko bread crumbs and Parmesan cheese in a shallow bowl. Put the beaten egg in another shallow bowl alongside the crumbs.
5. One at a time, dip each pepper first into the egg and then into the panko crumbs, making sure to evenly coat the entire pepper. Place the pepper onto a greased or parchment-lined baking pan and repeat with the remainder.
6. Bake for 20 minutes at 350 degrees Fahrenheit or until the cheese filling starts to bubble and the crumbs become golden. If the cheese starts to bubble before the twenty minutes, switch to the broiler and broil for 2-3 minutes just to make the crumbs golden.

Spicy Mac and Cheese

For the past month my friends and I have been trying to organize a game night involving dinner, board games, and some good company. Finally this week we were able to find a date that worked for the majority and had our long awaited night of fun. My contribution to the game night was a baked macaroni and cheese dish, per the request of one of my friends. I had always wanted to try making homemade mac and cheese, not just the boxed kind, and this provided a great opportunity.

Once I realized what I would be making I asked the group if they wanted it prepared classically or with some sort of a twist. Two friends replied that they would like it spicy so I went with the spicy theme and bought jalapeno pepper jack and Monterey jack cheese. I had been intending to also use cheddar cheese but once I got to the store I found that the jalapeno cheese only came in one size and it was quite large so in the interest of saving money I used more of that cheese and took out the cheddar.

Needless to say my cheese substitution definitely had an effect...the mac and cheese turned out quite spicy. The two friends who had asked for the spiciness loved it, as did I and one more friend, but two of my friends found it too spicy. The friend who had originally requested the dish said that she liked the overall creaminess and texture but had a hard time eating it because of the spice. It also didn't help matters that we were eating dinner on a hot day and the air conditioning in my friend's apartment was not too strong.

At the end of the day the dish was still well received by the majority and my friends were all thankful that I had made it. I brought the leftovers home and continued to enjoy them along with my family who also tend to like spicy foods. Though I probably won't be making it again soon since I don't eat mac and cheese often I'm glad to have at least tried it.

Spicy Mac and Cheese
Note: The spice level can be reduced by leaving out the cayenne pepper and using milder cheeses.

• 4 cups pasta shapes
• 1/3 cup onion, finely chopped (one small one should suffice)
• 1/3 cup bell pepper, finely chopped (one large one should suffice)
• 6 1/2 tbsp butter
• 4 tbsp flour
• 2 1/2 cups milk
• 1/4 tsp cayenne pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/3 tsp ground black pepper
• 8 oz (224 g) jalapeno pepper jack cheese, shredded
• 8 oz (224 g) Monterey jack cheese, shredded
• 1/2 cup Panko bread crumbs

1. Bring a large pot of salted water to boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Meanwhile, melt a half tablespoon of butter in a small skillet over medium-high heat. Saute the onion and bell pepper until soft and fragrant, about 5-7 minutes. Remove from the heat and set aside.
3. Melt four tablespoons of butter in a medium saucepan over medium-high heat. Once completely melted whisk in the flour and continue to cook for about two minutes or until it becomes golden and lightly foamy.
4. Whisk in the milk until well blended and continue to cook for another five minutes or until it starts to bubble and thicken.
5. Reduce the heat to medium and whisk in the spices. Add the cheese and whisk until it is completely melted and incorporated. 
6. Return the drained pasta to the pot and stir in the cooked onion and pepper as well as the cheese sauce.
7. Pour the pasta into a greased two quart casserole dish. Melt the remaining two tablespoons of butter and toss with the bread crumbs. Sprinkle the mixture over top of the pasta and bake at 375 degrees Fahrenheit for 20-25 minutes, or until the bread crumbs turn golden brown. Let the dish stand on the counter for 5-10 minutes to cool before serving.

Eggplant Lasagna

Looking over my posts from the last month it may seem like I spent the entire month baking, which is not true. Although I did not cook any new recipes for the blog, I did spend a fair bit of time in the kitchen making some family favorites such as chicken enchiladas, petite lasagnas, tom kah gai, and roasted tomato and pepper soup just to name a few. During that time I managed to come across a few new recipes that I bookmarked for later but I didn't have a chance to try some out until last week.

This recipe was one that I found during my usual nightly browsing of tastespotting.com. On the original blog it is called "Eggplant Parmesan" but I renamed it Eggplant Lasagna because it reminds me of just that. It's kind of like a hybrid between a moussaka and a lasagna because it uses eggplant to create layers, like a moussaka, but the flavors are that of a lasagna.

The process of assembling the dish is not complicated, but it does require more steps than that of an average moussaka or lasagna because the eggplant is first breaded in seasoned panko crumbs before it is baked. Although that means more effort I definitely think it was worth the results because the panko crumbs added an unexpected crunch. I don't know whether I prefer this lasagna over the petite lasagnas I normally make, but it was fun to try a different alternative.

Eggplant Lasagna
Note: This lasagna can be made vegetarian by using a meat-free tomato sauce.

• 4 large eggplants, peeled and sliced 1/4" thick
• 6 cups tomato sauce (I used the filling from my petite lasagna recipe)
• 2 cups shredded mozzarella
• 2 eggs
• 2-4 cups panko bread crumbs (start with two and add more as needed)
• 1 tsp oregano
• 1 tsp thyme
• Parmesan cheese, grated
• Olive oil
• Salt and pepper to taste

1. Line two large baking pans with parchment paper or aluminum foil and coat with olive oil.
2. Combine the panko bread crumbs with the oregano, thyme, and a touch of salt and pepper and place in a shallow bowl.
3. In a separate shallow bowl, whisk the eggs with a tablespoon of water. One at a time, dip each of the slices of eggplant first in the egg mixture and then into the bread crumbs. Make sure each slice is well coated on all sides and sprinkle off any excess before placing on the pan.
4. Once all of the slices are coated and spread out on the pans drizzle a little bit of olive oil on top.
5. Bake the eggplant slices at 375 degrees Fahrenheit for half an hour, flipping the slices halfway through.
6. Meanwhile prepare the filling if needed.
7. Once the eggplant is ready, assemble the lasagna in a 9" x 13" oven-safe dish. Place a layer of the sauce (or meat filling if using), followed by a layer of eggplant, then a layer of sprinkled mozzarella. Repeat the process until all of the ingredient are used up, with the eggplant ending up on top. Sprinkle some more mozzarella over top, as well as some grated Parmesan cheese.
8. Reduce the oven temperature to 350 degrees and bake the layered lasagna for about 30 minutes, or until the cheese on top is hot and bubbly.

Stuffed Mushrooms

A couple of nights ago I made these stuffed mushrooms after discovering a bag full of very large button mushrooms sitting in our fridge. Funny enough as I sit here and write this post I have just realized that I made stuffed zucchini with vegetable rice and cheese exactly one year prior on the same date. Maybe I should make it an annual tradition...

Regardless of the funny coincidence, I had actually been thinking to myself that I hadn't made any "stuffed" dishes in a while and these mushrooms presented the perfect opportunity. The stuffing mixture was just a random mix based on the ingredients I had in the fridge and pantry. After tasting the finished product, my mom and I both agreed that the stuffing tasted great but the mushrooms were a little too "meaty". The flavor was quite intense and she suggested that maybe next time I try pre-baking the mushrooms caps for 15 minutes, stuffing them, and then returning them to the oven for the last 5 minutes, just so that the panko crumbs crisp up and become golden. This sounded like a good idea because this way the mushrooms will soften on their own first and the stuffing doesn't actually need baking.

The real challenge in making these mushrooms actually came when I had to stick them in the oven. Unfortunately, our oven door has a poor design and there have been several occasions when the handle has come off the hinges. The first time it happened to me was when I was making cookies and cream cookies for my friend's birthday. Since then it has happened a couple more times but luckily my mother has been present each time to fix the problem. Generally what happens is that I open the oven door only to have the handle fall off and then I yell out for my mom to come rescue me. This time, I could tell the handle was loose and I warned her that I thought it would come off at any moment...and of course I was right. As I went to retrieve the mushrooms from the oven the handle came unhinged and I was left holding the oven door in one hand and the tray of mushrooms in the other. However unlike the previous times, my mom decided to try a new technique this time to fix the door. Now we just have to wait and see if this solves the problem any better.

Update: I have made the stuffed mushrooms again and followed my mom's suggestions. The mushrooms turned out great and by pre-baking them the intense "meaty" flavor became a non-issue. They were definitely a little softer and harder to handle when stuffing but worth the effort. My brother went especially crazy over them and said he never realized vegetables could taste so good. Success! 

Stuffed Mushrooms
Note: This recipe can be altered to be vegetarian or with meat. I suggest keeping the cream cheese as the base and the same proportions for the mix-ins. Also, I have changed the recipe directions based on my mom's suggestions.

• 12 large button mushrooms, stems removed and finely chopped
• 1/2 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2-3 cloves garlic, minced
• 1/4 cup sundried tomatoes, finely chopped
• 1/4 bunch cilantro, finely chopped
• 8 oz (1 cup) cream cheese, softened
• 1 cup panko bread crumbs
• 1/4 cup parmesan cheese, grated
• Salt and pepper
• Olive oil

1. In a large skillet heat up some olive oil over medium heat then lightly saute the onions until translucent, about 2-3 minutes. I was using sundried tomatoes packed in oil so I actually used some of the oil from the jar in order to really infuse the flavor.
2. Add the chopped mushroom stems and cook until soft and brown.
3. Add the bell pepper, garlic, and sundried tomatoes and cook until the peppers soften, about 5 minutes. Season to taste with salt and pepper.
4. Remove the pan from the heat and set aside to cool slightly. Meanwhile prepare the mushroom caps by lightly drizzling with olive oil and seasoning with salt and pepper. Arrange the mushrooms on a baking tray, stem side down, lined with parchment paper or aluminum foil and bake at 375 degrees Fahrenheit for 12 minutes.
5. While the mushroom caps are in the oven, finish preparing the stuffing by mixing the skillet ingredients with the cream cheese and cilantro. 
6. Allow the mushroom caps to cool slightly (just enough so that they are easy to handle) and then empty any liquid that may have pooled inside them. Proceed to carefully spoon the stuffing mixture into and on top of the caps. Mix the panko crumbs together with the grated parmesan and dip each mushroom, stuffing side down, into the mix.
7. Return the tray with the mushrooms to the oven and stick under the broiler until the panko crumbs turn golden, about 5 minutes. 

Quinoa Cakes with Poached Eggs

Yesterday for breakfast I decided to make these quinoa cakes which I had seen about a month ago on one of my favorite websites Annie's Eats. Previously, I had only made quinoa in a salad type capacity so I thought it would be fun to try something new with it. Also, seeing as how it's considered a super grain I would like to incorporate it more into my diet.

I have never actually made patties before, such as hamburgers, so I found it a little difficult to shape the patties and keep them from falling apart. The original directions in the recipe were to fry the quinoa cakes until golden on both sides. After attempting to fry one and having it fall apart on me I decided to go in a different direction. Instead, I shaped all of the patties and then baked them on trays lined with parchment paper and a little non-stick cooking spray (just in case). The result turned out crispy and I felt even better knowing that the recipe was made healthier by avoiding the frying.

I have to admit that the quinoa cakes tasted quite plain on their own. Even though they included shallots, chives, cilantro, and Parmesan cheese there was not much seasoning other than salt and pepper. The poached egg on top was nice because the egg yolk, once broken, seeped into the quinoa cake and gave it more flavor. I also enjoyed the cakes the next day with a sunny side up egg rather than a poached egg but the effect was just the same.

I think that next time I will add some more seasoning to the quinoa mixture itself, such as cumin or red pepper flakes, so that the cakes stand up on their own a little more in terms of flavor. Still, it was nice to have something different for a change and I also appreciated being able to eat the poached egg with something other than toast.

Quinoa Cakes with Poached Eggs
Makes about 10 palm-sized cakes

• 2 cups cooked quinoa (for directions on how to cook click here)
• 3 eggs, slightly beaten
• 1/3 cup (about 2-3 stalks) fresh chives, finely chopped
• 1/3 cup (about 1/8 of a bunch) fresh cilantro, finely chopped
• 2 large shallots, finely chopped
• 3 cloves garlic, minced
• 1/2 cup bread crumbs (I used Panko)
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste
• Eggs and vinegar (for poaching)

1. In a large bowl combine the quinoa, chopped herbs and onions, garlic, Parmesan cheese, and beaten eggs. 
2. Mix in the bread crumbs and stir gently to incorporate.
3. Line a baking tray with parchment paper and spray with non-stick cooking spray or brush with a little bit of olive oil. 
4. Take large handfuls of the quinoa mixture and form into patties roughly the size of your palm. Place on the baking tray and repeat with the remainder of the mixture.
5. Bake the cakes at 400 degrees Fahrenheit for 10-15 minutes or until they are slightly golden brown. 
6. Meanwhile, to poach the eggs bring a small pot of water to a simmering boil. Add a splash of vinegar and a little bit of salt. Prepare the egg by cracking it into a small ramekin or bowl.
7. Once the water reaches a gentle simmer (not boiling) use a spoon or spatula to create a whirlpool in the middle then carefully slide the egg from the bowl into the center of the whirlpool.
8. If the egg sticks to the bottom of the pot, wait about 30 seconds then gently nudge it free using a spatula or slotted spoon.
9. The egg will be ready after 2-3 minutes, as soon as you see the egg white is completely solid and white. Carefully use a slotted spoon to lift the egg from the water and drain any excess liquid before placing on top of the quinoa cake.

Note: The poached eggs have to be made one at a time (otherwise it will be too crowded in the pot and the yolks will probably break when trying to remove them). If that seems like too much work another suggestion is to make the eggs sunny side up on a large surface big enough to accommodate more than one at a time. Also, the quinoa cakes should be eaten immediately after being topped with the egg otherwise the egg yolk won't have the same effect when broken into.

Baked Chicken Parmesan

Almost a year ago I presented my mom with a birthday gift for the two of us to take a cooking class together. Due to various circumstances, we didn't have a chance to book and attend a class until this past week. We went to the Italian Cooking Class hosted at Meinhardt foods here in Vancouver. The class was so much fun and I had a great time with my mom.

When I told my aunt about our upcoming class she questioned my need and desire to go to such classes, citing my vast skills and noting that my cooking/baking repertoire was already so full. What, she asked me, could I possibly gain from the class when I'm so good at recreating recipes that I come across on my own. I explained to her that although I gather most of my recipes online and try out various new techniques it's nice to be able to see something being done in front of you rather than reading steps or looking at pictures. The interactive element helps to establish the technique and also allows you to ask questions along the way. This cooking class was no different; although the recipes we prepared were quite simple and I could have prepared them on my own, I learned a new way to dice onions and tomatoes quickly and efficiently. Things like that, and the actual fun of attending the class with other food enthusiasts, makes me seek out these experiences and treasure them.

The Chicken Parmesan we made during the class tasted great and the instructor let me take home the extra breading mixture that was left over. My family celebrated Canadian Thanksgiving this weekend by having a nice big lunch together, though not with the traditional turkey. Instead, I prepared my Thai Curry Mussels and Mussels in White Wine and Tomato Broth along with this chicken. It was very well received and tasted just as good as the one we made during the cooking class.

Baked Chicken Parmesan
Note: We didn't actually measure out how much breading we used and the specific amount of herbs but these are the amounts I suspect should be enough.

• 6-8 boneless, skinless chicken thighs (can also use chicken breasts sliced in half)
• 2 cups Panko bread crumbs
• 2-3 tbsp each thyme, parsley, basil (you can pretty much use any herbs you have on hand)
• 1 lemon, zested
• 2-3 eggs, lightly beaten
• 1 1/2 cups Parmesan cheese
• Salt and pepper
• Olive oil

1. Wash and pat down all of the chicken thighs and set aside.
2. In one bowl, mix together the bread crumbs, herbs, lemon zest, a little salt and pepper, and half of the Parmesan cheese.
3. In a separate bowl lightly beat the eggs and set next to the first bowl.
4. Prepare a large baking tray with parchment paper and pour a generous amount of olive oil onto it.
5. One at a time, dredge the chicken thigh first in the egg mixture and then into the breadcrumb topping, making sure to fully coat both sides. Coat both sides of the chicken with the olive oil from the tray (spread it around a little) and repeat with the remaining pieces. Arrange the pieces evenly on the tray so that they are not touching.
6. Top the chicken thighs with the remaining Parmesan cheese and put in the oven to bake for 10 minutes at 400 degrees Fahrenheit.
7. Reduce the temperature to 375 degrees (350 if the thighs are quite thick or using chicken breast) and bake for an additional 25-30 minutes, or until there is no more pink on the inside when sliced through.
8. Serve the chicken with some fresh lemon wedges or marinara sauce. 

Note: Any extra breading can be sealed in a ziploc back and frozen for up to two months...just make sure to label it and use it only for chicken. Also, the chicken can be reheated the next day in the oven at a high temperature (400 degrees Fahrenheit) for about five minutes.

Panko Crusted Salmon

Last night I learned how to prepare salmon, courtesy of one of the three chefs in our family...my dad. I came home and saw that he had two salmon fillets out and asked if I could prepare one and he prepare the other. I had a particular recipe in mind that I had read on one of my favorite blogs online, Annie's Eats. With his help, I tweaked the recipe a little and came out with a delicious product.

I think that the recipe was quite successful and everyone in the family seemed to enjoy, my dad included. The panko breading on the salmon gave it a nice crunch while the lemon drizzled over top provided a nice acidic and flavorful note. I was pleased with myself at the end of the evening not just because I cooked a nice meal, but also because I got to learn new things from someone I greatly admire. I felt that we had a great bonding time in the kitchen, each of us working on our separate fillets, and I enjoyed every minute of the experience.

Panko Crusted Salmon
Note: I used a sockeye salmon fillet that was freshly caught and then frozen. As a result, I don't actually know how big it was, in terms of weight, but it was roughly the length of my arm from my fingertips to my elbow. I was able to cut it into seven individual fillets.

• 6-7 individual salmon fillets, skin on (6-8 oz each)
• 3/4 cup panko breadcrumbs 
• 1 lemon, zested
• 2-3 tbsp freshly chopped cilantro
• 3-4 tbsp olive oil
• 2-3 tbsp Dijon mustard
• 1/2 large onion, roughly sliced
• Salt and pepper to taste

1. Mix the panko, lemon zest, cilantro, and about 3 tbsp of olive oil together in a small bowl. Season with salt and pepper and make sure all of the crumbs are evenly coated with oil.
2. Place the fillets, skin side down, on a cutting board and rub the Dijon mustard over them. Sprinkle with a little salt and pepper as well.
3. In the bottom of a large baking dish, drizzle the remaining olive oil and sprinkle the sliced onion all over. The bottom of the pan should be almost invisible. 
4. Place the fillets, again skin side down, on top of the sprinkled onion slices. Press a thick layer of the panko mixture firmly on top of the mustard on each fillet. 
5. Cover the pan with aluminum foil and bake at 400 degrees Fahrenheit for 20-25 minutes. Uncover the salmon after 15 minutes. It will be ready once the salmon turns light pink in color and the panko crumbs a golden brown. Serve with lemon wedges on the side for drizzling over top.