BAKED POTATO CHIPS

When I am on a diet, (who am I kidding, I'm always on a diet)my weight loss plan starts to falter when I get a craving for something crunchy and salty. I'm not talking about raw fruits and veggie type of crunchy, I'm talking about potato chip crunchy. If I ignore this craving, it just gets stronger; does that sound familiar to anyone?

I did some online searching for a remedy to my craving that wouldn't have a billion calories. I found three different recipes for baked potato chips that sounded promising.

After trying all three (and immediately tossing all three into the garbage), I decided to make up my own version. I must say I'm quite pleased with it. 

Not only does this little recipe completely satisfy my "crunchy chip craving" but the ENTIRE RECIPE only has one tablespoon of olive oil!!

Wash and dry six golf ball size Yukon gold potatoes. Slice them as thin as possible. A mandolin would work well for this, but I just used my sharpest knife and sliced them; just try to make them all an even thickness.

Toss the sliced potatoes with 1 tablespoon of olive oil, making sure that a little of the oil gets in between every slice. Lay the slices out on a heavy cookie sheet that has been lightly sprayed with vegetable spray, then sprinkle the potatoes lightly with kosher salt.

Baking time is important. One of the recipes I tried (and threw away) called for 2 hours at 200°F. That produced a dull, leathery piece of potato. I even let it cook an extra HOUR and it was still leathery...yuck.  Another recipe called for 18 minutes at 400°F which produced a crisp but burnt taste...yuck again. I then tried sweet potatoes, and while they had promise, they burned before they got crisp.

So I decided to try Yukon gold potatoes. How long you bake them will depend on how thick you sliced your potatoes and how hot your oven runs. I baked mine in a 375°F electric oven for 22 minutes, flipping them over half way through the baking time.

These chips should be eaten right away because there are small "non-crunch" parts on the chips and I'm not so sure they would taste good the next day. However, if you are craving the next best thing to potato chips, I hope you will try these. They have a WONDERFUL flavor and a fantastic, salty crunch!!!

NOTE:  Watch the chips closely the last couple of minutes because once they start to turn golden, they darken quickly.

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An evening with Homemade Bandrek and 'flat' Serabi Oncom

Spending 7.5 years for my high school & college time in Bandung, the capital city of West Java province, make me feel very close and familiar with most of their local culinary. I moved from small mining town in South Sulawesi, where I spent my childhood until graduated from Junior High School, made me full of curiosity about other local culinary especially in new places.

I couldn't forget how

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SIX MICROWAVE COOKIES

This fun little recipe is for those "I-need-some-chocolate-right-now-or-I'm-going-to die" moments in your life. Cookies from the microwave? Before today, I would have highly doubted their success, but my scorched tongue is proof that they ARE good AND that I was too impatient for them to cool off!!

This recipe only makes six small cookies, which is PERFECT better for my perpetual diet. Don't expect the same crispy cookie you would get out of the oven, but the taste is very much the same.

1 tablespoon butter (melted)
2 tablespoons brown sugar
1/4 teaspoon vanilla
pinch salt
1 egg yolk
1/4 cup all purpose flour
2 tablespoons chocolate chips

Mix everything and form into 1" balls, then flatten a little and put them on an UNgreased microwave safe plate. They don't spread much when they cook, so just put them an inch or so apart.

Microwave on high for 45-55 seconds (my microwave took 50 seconds). Now is the hard part......let them cool for a couple of minutes....then enjoy!!

NOTE: Do not be tempted to add any baking soda to this recipe.

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Two Ingredient Cake !!

This cake couldn't be easier and it is light and refreshingly delicious. It is great for any occasion, but PERFECT when you have to have a last minute dessert.

It only takes two ingredients, mixed together with a spoon...Easy-Peasy!!

1  box of angel food cake mix (dry mix nothing else)
1  20 ounce can of crushed pineapple (do not drain)

That's it!!  Mix in a large bowl because it really foams up as you stir. Pour it into a 9 x 13 baking pan (sprayed with vegetable spray) and bake it at 350 for 25-30 minutes (my electric oven took about 28 minutes).

Remove from oven and cool in the pan for about 20  minutes, then turn out onto a serving tray (or just leave it in the pan!!)

I frost mine with sweetened whipped cream that I stirred a little coconut into.

What could be easier and it is VERY tasty!!

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Enjoying Indonesian Legendary Culinary in One Place.

"Bango Food Festival" is coming... interested to join the crowd?

Frankly, at the beginning I was not interested at all. When my husband asked me to visit the festival a few days before the event, I refused and told him about my unpleasant experience visiting this festival a couple years ago.
Read my story "Mouses were Hungry in the Rice Granary" here.



And... a day after our conversation, I

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Super Easy Velveeta Mac & Cheese

I know some food snobs will turn their nose up at a recipe using Velveeta cheese and that's OK, I don't use it very often either. However, Velveeta DOES make the creamiest macaroni and cheese, you have to admit it!!

A few days ago, Julie, over at Better than Burgers, posted a recipe she called KFC Mock Mac & Cheese. While I've never tried KFC mac & cheese, the recipe looked great. I made a couple of very minor changes to her recipe (and renamed it, lol). 

We loved it (and it couldn't be easier!!)

 

My recipe "tweaks" are in BLUE

Boil 2 cups of elbow macaroni for about 7-10 minutes (see note)
8 ounces of Velveeta cheese (see note)
1 cup shredded cheddar (I used sharp)
1/2 cup milk (I used 3/4 cup milk)
1/2 teaspoon salt  (I left this out)
1/2 teaspoon dry mustard powder  (my tweak)

Julie's recipe called for making the sauce in a pan, but I did it this way:

When the macaroni is almost done, put the Velveeta (cubed)+ the shredded cheddar + the milk and mustard powder in a microwave safe bowl. Microwave it on high for 1 minute, remove and stir.  Microwave it for one more minute and stir till smooth.

All microwaves are different, so watch yours for the final 30 seconds as to not over cook. The sauce will be very smooth.

Drain the cooked macaroni and stir into the sauce...that's all there is to it!! If you like "Velveeta Shells and Cheese" out of the box (the one with the foil pouch of cheese sauce) you will love this recipe.

NOTE: This recipe calls for 8 ounces of Velveeta cheese, fortunately, the Velveeta foil wrapper is marked in one ounce sections.
NOTE: Most elbow macaroni is boiled for about 7-8 minutes, but when I make macaroni and cheese, I like to boil the noodles an extra minute or so. It's just a personal preference.

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Shrimp with Roasted Peppers and Spinach

 Garlicky shrimp, buschetta topping, and spinach 

tossed with pasta is delicious and ready in 

the time it takes to boil the pasta.

This recipe uses ingredients I usually have on 

hand for that 'what's for dinner tonight?' 

moment. Especially if you don't want to go out.

I always keep a bag of shrimp in the freezer

 for quick dinners like this one. 

Extra fast when you use a jar of bruschetta topping.

 Mince the garlic and saute in oil for 2 minutes. 

Measure out the remaining ingredients 

so that you can quickly add as needed:

a cup with all the seasonings, 1/2C bruschetta,

 1/2C broth, 1/2C cheese, 3T butter.

 Add the shrimp, peppers, salt, pepper, red pepper 

flakes and saute for 1 minute, then stir in the broth

 and cook for 2-3 minutes until the shrimp are 

just turning opaque. Don't overcook at this point.

 Reduce heat to low and stir in the cheese, then

 Stir in the spinach, pasta and butter.

Toss until the spinach wilts and the 

butter and cheese melt.

A delicious dinner in under 20 minutes.

Shrimp with Roasted Peppers and Spinach

12 oz L or XL shrimp, peeled and thawed if frozen
2T olive oil
3 cloves, minced
1/2C sweet pepper bruschetta topping
1/2t kosher salt
1/2t pepper
1/4t red pepper flakes, crushed
1/2C chicken broth
1/2C shredded Parmesan cheese
3T butter
4C fresh baby spinach (6 oz bag)
8 oz linguini pasta (or thin spaghetti),
   cooked and drained

1. Heat a large saute pan on medium for
     1-2 minutes.
2. Add olive oil and garlic; cook 2-3inminutes
     until fragrant.
3. Add bruschetta topping, shrimp, salt, pepper,
     red pepper flakes and stir 1 minute.
4. Add broth and cook 2-3 minutes until slightly
     reduced and the shrimp have just turned
     opaque.
5. Reduce heat to low and stir in the butter,
     spinach, cheese, and pasta.
6. Toss until butter and cheese melts and the
     spinach wilts. Serve.

*L raw shrimp comes in a 12 oz bag in the freezer
  just rinse under cold water and peel. Thaws in minutes.
*if bruschetta topping isn't available, finely chop
  1/2C roasted red pepper

Enjoy!

Links: Stone Gable,
No Minimalist Here, Somewhat Simple,
Common Ground, The Charm Of Home,
Between Naps On The Porch, Rattlebridge Farms,
My Romantic Home

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Es Goyobod, traditional cold beverage from Garut.

Just 2 x 24 hours in Bandung, we had a short vacation last week.
It was a nice short break in between our busy days when our children were on their end of term break.

This is the city that always gives me inspirations and injects me motivation to do lots of new things, including for blogging.



Bandung, the capital city of West Java, the city that not only rich in culture, but also has never

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Turkey Meatballs and Spaghetti

This is one of our comfort food 
family dinners. It's an old standard.
This dinner comes together very quickly.

Make the sauce first and while it simmers 

you can make the meatballs.

I hadn't made it in years. 

Very basic ingredients

 Dump all the sauce ingredients into a saucepan.

In a large bowl combine the meatball ingredients.
You can use either Italian or plain breadcrumbs.
I do think fresh garlic and parsley make a
difference in the taste. I always have a
pot of parsley growing on my patio or
in my garden. Buy yourself a pot and you'll
have fresh parsley for a long time.

 After it's thoroughly mixed, roll into balls.
 You should get about 22-24.

 Saute in oil quickly to brown.

I turn them using two spoons.

 Add the sauce to the meatballs, or add the
meatballs to the sauce. Just be sure to get
all the flavorful browned bits.

 I have also, on occasion, just added the meatballs
right into the sauce without the browning step.
If that's how you like it, do it that way.

 Cover and simmer 30 minutes or a
little longer if you have skipped the
browning step.

Serve over hot spaghetti and
sprinkle with parmesan cheese.
And teach your children the
'Meatball Song'

Turkey Meatballs

Sauce:

1 can diced tomatoes-15 oz

1 can tomato paste- 6 oz

1 can water- 6 oz 

1 can mushrooms- 4 oz

2 T Worcestershire sauce

1 bay leaf

1 t salt

1/4 t pepper

1/4 t oregano

Combine in a saucepan and simmer for

 one hour Add the meatballs for the 

last 30 minutes

Meatballs

1 lb. ground turkey

1/2 C breadcrumbs

1/4 C parmesan cheese

1 garlic clove, minced

2 T chopped fresh parsley

1 egg

1/2 t salt

1/8 t pepper

Combine all ingredients and mix well.

Shape into meatballs. Heat 3 T

olive oil in a large skillet and saute the 

meatballs until browned but not thoroughly

cooked. Add to the sauce in the pan, 

scraping in all the browned bits. Simmer

 in the sauce another 30 minutes. 

Serve over hot spaghetti.

Enjoy!

Links: Six Sister's Stuff,
Stone Gable, Coastal Charm,
Between Naps On The Porch,
A Stroll Thru Life

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BEST PUMPKIN BARS EVER !!! (Plus)

I've made pumpkin desserts for many more years than I care to count: pumpkin bread, pumpkin cake, pumpkin muffins, pumpkin pie, pumpkin bars, etc., etc., but today's recipe for super moist pumpkin bars is BY FAR THE BEST pumpkin recipe I've EVER tried !!!

They are light as air; they taste like pumpkin pie and they are SUPER, SUPER moist; they are totally addicting!! Since this recipe makes a large 10" x 15" pan, they would be excellent for a potluck, bake sale or weekend crowd. However if you are like us, and a 10" x 15" is just too much, check out the mini-version of this recipe at the bottom of this post.

4 large eggs
1 2/3 cup granulated sugar
1 cup vegetable oil
15 ounce can of pumpkin puree(see note)
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt

This is super easy to make, just put the eggs, sugar, oil, pumpkin and spices in a large bow and mix with electric mixer until it gets nice and light (just takes about 30 seconds, but it is an important step).

Next add everything else, and mix until it is well combine, but don't over mix. I do this step with a  hand whisk.

Spread it into a lightly greased 10"x15" jellyroll pan and bake at 350°F for 25-30 minutes or until it springs back when lightly pressed. Cool completely before frosting.

FROSTING
8 ounces of cream cheese (room temperature)
1 cup butter (room temperature)
2 teaspoon vanilla extract
4 cups powdered sugar

Cream the cheese and butter together, add the sugar and vanilla and beat until smooth. Spread evenly on cooled bars. If frosting seems too thick, add milk (1 tablespoon at a time) until you get the consistency you like.

Here's the Mini-recipe:

A 10"x15" pan is just way to big for us empty-nesters, so here is a reduced size that fits perfectly in an 8"x4" loaf pan. I remove it from the loaf pan, frost it and then slice it (I get about eight 4" x 2" pumpkin bars out of this recipe).

1 egg
1/3 + 1 tablespoon + 1 teaspoon sugar
1/4 cup vegetable oil
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
pinch of ground cloves
1/4 teaspoon salt
1/2 cup flour
1/2  teaspoon baking powder
1/4  teaspoon baking soda

Follow same directions as above except use an 8"x4" loaf pan. I lined the bottom with parchment so I could just lift the bars out of the pan after cooking (for easy slicing). Bake at 350 for 25-30 minutes (my electric oven takes 30 minutes). Let cool completely then slice into bars.

FROSTING
I used half of the above frosting recipe because we like a lot of frosting. 

NOTE: Make sure you use plain old pumpkin puree, not the kind of canned pumpkin that already has spices in it. If you want to use the kind with the spices already in it, just reduce the spices in the recipe.

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Chocolate Skillet Cake

A little bit country!
A chocolate cake baked in a cast iron skillet.

Two of my favorite things! PLUS it mixes

 quickly and bakes in only 20 minutes. 

PLUS you get to eat it while it's 

still warm. Gotta' love that!

Whisk flour, sugar, soda, and salt in a bowl.

Boil butter, oil, cocoa, and water in the skillet.

 Remove the skillet from heat and add the 

flour mixture. Mix well.

 Whisk in the sour cream, egg and vanilla.

 It's all mixed-up right in the skillet. Easy-peasy.

 Pop into a preheated 350 oven.

Bake until done, about 20 minutes.

Now make the frosting.

Bring the  butter, cocoa, and milk to a boil.

 Remove from heat and whisk in the XXsugar.

 Chop 1/2C pecans and add to the pan. 

 Add the vanilla and stir to combine. 

Pour over the warm cake and spread with a spatula.

 Tie a bandana around the handle for

country cuteness.

Now cut yourself a piece and pour a

tall glass of cold milk. Top with a

scoop of vanilla ice cream for

total decadence.

Chocolate Skillet Cake

Combine in a bowl:

1C flour

1C sugar

1/2t baking soda

pinch salt

In a 10" cast iron skillet combine:

1/4C butter (1/2 stick)

1/4C vegetable oil

1/2C water

2T cocoa

Bring to a boil and remove from heat.

Whisk in the flour ingredients.

Then mix in:

1/4C sour cream or buttermilk

1 egg

1/2t vanilla

Pop the skillet into a 350 oven for

20 minutes, just until a toothpick

comes out with a few moist crumbs.

While the cake cools a bit, make the:

Frosting

In a medium saucepan bring to a boil:

1/4C butter (1/2 stick)

2T cocoa

3-4T milk (as needed)

Remove from heat and whisk in:

2C powdered sugar

1/2C chopped pecans

1/2t vanilla

Pour over warm cake, spread 

with a spatula. Serve warm with

vanilla ice cream

Enjoy!

Links: Between naps On The Porch,
A Stroll Thru Life, Designs By Gollum,
Stone Gable, The Charm Of Home,
No Minimalist Here, Coastal Charm,
My Romantic Home

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AVOCADO EGG SALAD

This quick and HEALTHY change to mayo-laden egg salad was a huge success; we didn't miss the mayo at all!! It was light and delicious and packed with flavor. I can see countless possibilities with this little recipe (I'm already planning to add a few green onions? hot sauce?).

Personally, I enjoyed this salad just wrapped in a big leaf of lettuce, but Picky-Picky husband went for the traditional sandwich.

4 hard boiled eggs, peeled and chopped
1 large ripe avocado
2 stalks celery chopped finely
1/3 cup diced tomato flesh (see note)
2 tablespoons prepared yellow mustard (see note)
salt to taste (I just added a pinch)
pepper to taste (see note)

NOTE: NO MAYONNAISE!!

Cut the avocado in half, remove the pit and mash the flesh (I mashed about 3/4 of the flesh into a smooth paste and left 1/4 of the flesh in little chunks.

Stir the prepared yellow mustard, salt and pepper into the mashed avocado,  mix well.

Add the chopped eggs, celery and tomato and stir gently until well mixed.  That's it!!

NOTE: I wasn't sure how to explain "tomato flesh"; it just means leave out the juicy-seedy part of the tomato.

NOTE: Two tablespoons of yellow mustard is going to seem like a lot, but the final product does NOT taste overly mustardy, trust me. I just used plain old yellow hot dog mustard.

NOTE: I cook with coarsely ground black pepper, so I used a scant
half teaspoon. If you use finely ground pepper (it measures differently) use less.

NOTE: I put this salad in the fridge for several hours without any avocado darkening problems because I laid plastic wrap right on the surface of the salad and pressed down a little to force out all of the air. I'm not sure if it would turn dark overnight because it never lasts that long at our house.

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