Cooking With Moonlit Memories~And maybe others?

[Moonlit Memories]

Hello all! It's been a good minute since I last posted a journal here, so yeah. I didn't really keep up too well with my last one, so I decided I'd try something different! A Cooking Journal! Woot! I'll be putting collected recipes from everywhere and posting them up here for you all to read, view, and enjoy! I'll probably link some Youtube videos also to show you where I got some of these great and tasty recipes! Also, if you have some great Recipe's you like to share, you can also post it here! I'll put all the recipes in my table of Contents in the order they appear, just click the name of what you want to look at and it'll take you straight to the post containing the recipe!

Reach Recipe I post will also contain a short little snippet from me about how I liked it and any benefits ther recipe may contain, health wise or not. So enjoy! And if you have any questions about the ingredients or measurements just ask! And you try one out, come back and tell me how it turned out and what you thought!

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TABLE OF CONTENTS

Healthy Recipes

1. Maple & Cinnamon Baked Apples and Pears
2. Roasted Acorn Squash Stuffed with Mushroom and Sage
3. Sweet Potato and Carrot “Fries”
4. Sweet Potato and Bok Choy Soup
5. Ttukbaegi Gyeranjjim
6. Lattice-Topped Blueberry Pie
7. Spinach Egg Drop Soup
8. Cranberry-Orange Tart
9. Chocolate Cupcakes for Two

Not So Heathly, but oh so good Recipes!
1. Keema Matar Curry
2. Curry Bread/Buns
3. Red Velvet Cheese Cake
4. Basic Tamagokyai

Random Blogging Outside of the Kitchen
1. Feeling Useless.
2. Motivating Marine Corps Blog
3.Beautiful Music
4.Surprise!
5.San-Japan Anime Con

[Moonlit Memories]

Alright, recently I've been trying out the juice/ vegan fast from the "Reboot Your Life" program and I came across this breakfast recipe this morning. It was so good, it is what inspired me to start this journal!

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Ingredients

2 large hard Pears or Apples (Fuji, Rome, Pippin, Granny Smith or Jonathan work great)
2 tsp. Pure Maple Syrup or Agave
3 tsp. water
1/4 tsp. Cinnamon
1 Tbsp. Raisins

Intrsructions

Preheat the oven to 375 degrees. Slice off the tops of the apples or pears and set aside. With a small knife or apple corer, hollow out a 1 inch cylinder in the center of each apple, being careful not to poke through to the bottom. If you are using a paring knife, you might need to make the initial cut and then use a spoon to dig out the core.

In a small bowl, whisk together the next three ingredients. Divide the raisins between the apples or pears, and then fill with the liquid mixture. Don’t worry if the filling doesn’t reach the top, it will expand as it cooks. Replace the tops on the fruit and place in a small baking dish lined with parchment paper, making sure that the fruit are snug in the dish so that they don’t tip over. Cover the dish with foil. With a paring knife, cut three slits in the foil to let steam escape. Bake for 35-45 minutes or until tender. Drizzle with extra maple syrup or agave upon serving, if desired.

Calories: 274 kcal
Protein: 1.5 g
Fiber: 10.5 g

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MM's Thoughts: So this is a nice, sweet treat in the morning. Nutritionist generally stick to the rules of eating fruits, in variety, for breakfast rather than the standard eggs and bacon, etc. The natural sugars in the fruit give yo uthe energy to start your day, last much long, and fade away without the ugly crash you get from caffinated products. So if you like sweet stuff, this is a great recipe to start your morning off with!

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[Moonlit Memories]

Ingredients

1 medium Acorn Squash
3/4 tsp. plus 1/4 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
6 Tbsp. Olive Oil, plus extra for brushing
2 Garlic cloves, minced
1 large Portobello Mushroom, chopped
1 small Onion, chopped
2 tsp. Fresh Sage, finely chopped
Pinch Red Pepper Flakes, optional

Instructions

Preheat oven to 450 degrees. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard. Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black pepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes. Remove from the oven, flip the squash halves over and set aside.

While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent. Add the mushrooms, sage, 1/4 tsp. salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

Makes 4 servings
Per serving:

Calories: 254 kcal
Protein: 2 g
Fiber: 2.5 g

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MM's Thoughts: This is another Reboot Your Life Recipe- I've never even looked at an acorn squash before. So it took me a while of wandering the produce section of Walmart to find it. Looking at it I thought "there is no way this is going to taste good". Boy was I wrong. Making it was a bit of a pain (cutting the squash was hard!) but the end results was AMAZING! I absolutely fell in love with it! I'm actually eating this RIGHT NOW! I definitely suggest you try this out. It makes a good vegetable main course, and goes great with a vegetable soup side! I'm telling you TRY THIS OUT!

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[Moonlit Memories]

Ingredients

1 Onion (chopped)
3 tbsp. Canola Oil
2 Bay leaves (chopped)
5-7 chili peppers (chopped -seedless)
2 Tbsp. Curry Powder
1/2 lbs Ground Beef (or pork if you don't eat beef)
1/2 Cup Tomato Sauce
1 Cup of Frozen Peas ( or 1 can of Peas drained)
2-3 Cloves of Garlic (minced/grated)
2 Slices of Ginger (chopped/grated)
Salt
Indian Curry Powder (optional)

Instructions

First, pour the canola oil into a pot and allow it to heat up. Then add in chopped bayleaves and chili peppers and let it sautee for a little bit. Add in the onion and let it carmalize (reach a golden brown color). To carmelize the onions start with medium heat, While continuously stirring the contents slowly turn the hear to low to begin the carmelization.

Once the aroma of the onions come out, add in the curry powder (Regular) and the ground beef. Continue stirring. After the beef changes color (there should not be any redness on the beef) add in the tomato sauce and peas. Add in a little bit of water if the beef starts to get too dry. Cook on low heat for about 20-30 minutes.

Next, add in the grated garlic and ginger, then salt to taste, and add indian curry powder to taste. Stir the indredients evenly. Remove from head and serve!

IF you don't like spicy, add cheese to reduce the spiciness!

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MM's Thoughts: So Igot this recipe from a Manga actually. The manga is calls Addicted to Curry by Funatsu Kazuki. In this manga every volume has about one or two Curry recipes in it that are just amazing! This was the very first one I tried out and let me tell you, I fell in love with it! It was delicious. Granted, it was a little difficult converting all the measurements into something I could understand, but it was great! For more great recipes, or to check out the manga just go here > http://www.mangafox.com/manga/addicted_to_curry/

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[PharaohAtem]

Those sound so good right now.

[Moonlit Memories]

The Curry

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Ingredients

150 g (.33 lbs) Ground Beef
1 onion (minced)
1/b Tbsp. Minced Garlic
1 Tbsp. Wheat Flour
1.5 Tbsp. Water
1/2 tbsp. black papper
1/2 tbsp nutmeg
2 tbsp curry powder
1 tbsp Garam Masala ( or make your own with 1 tsp. whole Cloves, 2 Tbsp. Black Peppercorns, 1 small stick Cinnamon. Grind all ingredients in a spice grinder or mortar and pestle.)
1/2 tbsp corn starch
Salad Oil (I used olive oil)

Instructions

Put the oil in a pan and eat it up. Add in onions and saute. When the onion starts to carmelize add in the beed and continue to saute.

Add in black pepper, nut meg, garlic, and salt to taste. Saute.

Add in the water, wheat flour, curry powder, garam masala, and corn starch. Redcue the heat to a very low setting and let it simmer over night.

(I used a crock pot when I made this and set it for about ten hours on low heat).

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The Dough

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Ingredients

1 cup all purpose flour
1 cup (a little less actually) Sugar
1/3 cup Yeast
2 tsp Salt
7 cups (About) Bread flour ( I just used more all purpose)
1 1/4 oz of chilled Water
1/2 cup milk
2 eggs
3/4 butter, unsalted

Instructions

NOTE: Make this on the day you curry is finished cooking!

Put all ingredients into a bowl and mix well. Set aside about 1/5 cups of water (50 cc) and add the rest of the ingredients (except the butter) into the bowl and mix well. After is it mized use the remaining water to adjust the firmness of the dough (not water, but not too thick either- think premaid biscuit dough).

While kneading the dough begin adding the butter a little at a time. Once all the butter is kneaded in, remove the dough from the mizing bowl and poud it against the work surface. Then kneaded and and repeat until the dough is smooth. Place the dough back into the bowl, cover with a damp cloth and let it sit for 60 minutes.

Once 60 minutes has passed sperate the dough into small balls and then roll them out into discs. Wrap the curry you made inside the dough disc, and seal the edges tightly forming a ball. It is better to use less curry to minimize the chanves of it leaking out. Dip the ball into water and roll it onto panko crumbs (bread crumbs in my case) and pace it in a bowl.

Let the curry dought rest for about 40 to 50 minutes, and it will rise to about twice the original size.

After it is twice the size, remove it from the bowl and let it dry for about 10 more minutes. Deep fry it in 70 degree oil for 4 minutes, then flip it and let if fry for another 3 minutes or until it turns golden brown. Remove and serve!

BE CAREFUL!: If the oil gets too hot the curry bread will break!

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MM's Thoughts: Another Addicted to Curry Recipe- Not the healthiest or easiest recipe, but it is amazing! I've always loved curry bread, so being able to make it at home is awesome! It was a little hard making it at first, but once I had, I loved it and couldn't get enough of it! I ended up eaten ten or so curry buns by myself (and my husband got made at me and called me fat lol). In any case, this makes a great on the go lunch since you can just hold it in your hand and enjoy!

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[Moonlit Memories]

Those sound so good right now.

Oh it's delicious! You should try it ^_^

[Moonlit Memories]

Ingredients

2 medium Sweet Potatoes
2 large Carrots
2 Tbsp. Olive Oil
1 tsp. ground Cumin
1/4 tsp. Pepper
1/2 tsp. Sea Salt

Instructions

Preheat oven to 425 degrees. Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

Note: You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary or other spices for the cumin and Aleppo pepper.

Makes 2 servings
Per serving:

Calories: 276 kcal
Protein: 4 g
Fiber: 6 g

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MM's Thoughts: Another Reboot Recipe- Alright. I'm eating this right now and it's great. The sweat potatoes are soft and chewy and sweet with a hint of saltines, and the carrots are just as good (though I'm favoring the sweet potatoe more). Makes for a great side dish to a soup, or a snack! YUM!

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[Siwon]

Oh wow. I really, really like the sound of this journal.

When I have time I will most definitely be trying out these recipes.

[Moonlit Memories]

Yay! Make sure to come back and tell me how they turned out for you! ^_^

[Siwon]

Will do, will do.

[Moonlit Memories]

Ingrediants

3 Tbsp. Olive Oil
1 medium Onion, diced
2 Leeks, white part only, roughly chopped
2 cloves Garlic, minced
Pinch Red Pepper Flakes
2 medium Carrots, sliced into 1/4-inch thick rounds
2 Celery Stalks, diced
1 large sweet potato, peeled and roughly chopped
2 sprigs Thyme
2 sprigs Parsley
1 tsp. Salt
4 cups water
1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn in pieces
1/2 tsp. fresh ground Pepper

Instructions

Heat the oil in a large pot over medium heat. Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes.

Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes. Add the water and increase the heat to high. Bring the mixture to a boil, then return to a simmer and cook until the vegetables soften, about 30 minutes. Stir in the bok choy and cook for another 5 minutes. Stir in the pepper and any additional salt if necessary. Remove the thyme and parsley sprigs and serve.

Makes 4 servings
Per serving:

Calories: 215 kcal
Protein: 5.5 g
Fiber: 6 g

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MM's Thoughts: This was actually really delicious. I'm not a big soup fan, and even a worse vegetable fan, so when I was reading the ingredients on this I was really sketchy on how it would turn out. Especially since I did not have any more sweet potatoes (I used them all on the Sweet Potatoes and Carrot "Fries"). But, I tried it anyways, and wow! It's really good! Even without the sweet potatoes it has a spicy sweet tang to it already, which makes me wonder how amazing it would have tasted WITH sweet potatoes! I actually got full half way through my bowl but couldn't stop eating! So good! Thank you Reboot Your Life!

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[Moonlit Memories]

"Steamed egg cooked in an earthenware bowl is called ttukbaegi gyeranjjim because ttukbaegi means "earthenware bowl" in English and gyeranjjim means "steamed egg mixture." The good thing about this dish is that you can serve it like stew or soup, it's delicious either way. I posted my gyeranjjim recipe a few years ago but I used my microwave oven instead a stove.

Enjoy fluffy hot ttukbaegi gyeranjjim!

Directions:
1. Add 1˝ cups of chicken broth to a 3 cup earthenware bowl. Boil over medium high heat.
2. Add 3 cracked eggs and 1 egg yolk to a bowl.
3. Add 1 ts fish sauce and 2 tbs chopped green onion to the eggs. Beat well.
4. When the chicken broth starts boiling, lower the heat to a simmer.
5. Add the egg mixture to the simmering broth and stir it well with a fork well for 10 seconds.
6. Close the lid and simmer another 4-5 minutes until the egg mixture sizzles and has a texture like soft tofu.
7. Open the lid and turn off the heat. Drizzle 2 ts sesame oil and sprinkle 1 tbs chopped green onion over top.
Serve hot as a side dish with rice."

video: http://youtu.be/WuNrLgh2Vw0

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MM's Thoughts: Alright I didn't try this particular recipe, but I have had this before (from a korean restuarant) and I love it! It makes for a great and easy breakfast, or a great side dish to just rice and what not. Check out more from Maangchi at her website if your interested in more Korean recipes! http://www.maangchi.com/

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[Enchanter]

What an amazing idea. I adore it.

No sooner was I thinking that I should cook more than I see this journal.

*Ponders which recipe to try first*

[Moonlit Memories]

AH! ENCHAN VISITED MY JOURNAL!!! - faints- *_*