Musings of a Traveling Chef

To all my readers.. this traveling chef welcomes you to her experiences as a budding chef. This will chronicle my travels, restaurants, baked goodies, new things I've learned related to baking, studies and anything to do with food.

I started this blog to write down these ideas I have in my head that sometimes make me lose sleep. I will share with you recipes I've tried, tested or will test and my "aha!" moments. I'm not a culinary graduate but a budding baker. I would rate my cooking skills as slowly getting there while my baking as almost there. I prefer baking breads than cakes as I suck in decorating. You will see it in my photos in my future posts. So this is just a warning. However, I'm hoping as I continue to write on this blog, my culinary skills, food knowledge and photography skills will grow.

Cheers and let's go!
C.

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Breakfast Egg Cups Recipe

With only 30 minutes of lunch break, going out to grab something to eat is not possible. What's breakfast egg cups got to do with lunch? Well.. last week, there were a couple of days that I didn't had time to bring leftovers for lunch. I had these breakfast egg cups made on a Sunday at the fridge in the office and we only had cooked rice left, so I brought some rice and ate a couple of the egg cups for my instant lunch! Make ahead meals are becoming a norm now especially for people who like to eat something healthy and save some money. I've had a hand making overnight oats but I didn't like the taste. I've been chopping some red, yellow and orange bell peppers for snacks. I'm trying to expand my repertoire of food that I can make ahead and edible. In my search for recipes online to try, I have adapted a recipe from Healthy Idea for Kids on their breakfast egg cups. I used my favorite veggies and bake away! BREAKFAST EGG CUPS Makes 12 egg cup

Soft and Chewy Chocolate Chip

After attending my cookie class and saw how easy it was to make cookies, I searched for recipes online to experiment on. Initially, I was planning on recreating my cousin's white chocolate chip macadamia nut cookies but ended up with a chocolate chip cookie due to the cost of macadamia nuts. I have baked this cookie several times with different results each time. The only thing that is consistent is the soft and chewy texture in the middle and the slightly crunchy texture in the edges. It's one of the most requested items by my friends during parties. Soft and Chewy Chocolate Chip Cookie Ingredients: (yield 24 medium-sized cookies) 2/3 cup butter (151g) 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1-2/3 cup all purposed flour 1/4 tsp salt 1 tsp baking soda 6 ounces chocolate chip (I just pour whatever amount I want)

Jalapeño and Cilantro Sauce

Two weeks ago, our department hosted a potluck burrito bar. My colleague, who's Mexican-American, is famous for her sauces. She made several types of sauce for this event, the cilantro jalapeno sauce, members only sauce and a burrito sauce. Of the three sauces, the cilantro jalapeno sauce caught my eye due to it's lime green color. It has a mild jalapeno kick and a rich cilantro goodness. A lot of people asked for the recipe and she graciously shared it with us. She mentioned getting the recipe from the America's Test Kitchen show. Jalapeño and Cilantro Sauce Ingredients: (makes 1 cup) 1 cup fresh cilantro leaves , and stems, trimmed and chopped coarse 3 jalapeño chiles , stemmed, seeded, and minced ½ cup mayonnaise 1 tablespoon lime juice 2 garlic cloves , minced ½ teaspoon kosher salt 2 tablespoons extra-virgin olive oil

Musings of a Traveling Chef

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