Sunday, June 13, 2010

Cooking Experiments

I did two cooking experiments today. I stepped out of my comfort zone a few times and was paid off with tasty foodstuffs to fill my belly with.

First up, bacon, egg and toast cups.  I stumbled across the recipe yesterday and thought it looked 1.) cute and 2.) tasty. I figured it'd be an interesting way to mix up the usual bacon, egg and toast breakfast we have on the weekends. It was technically brunch since I didn't get around to making them until around 2:00 this afternoon. I only made two since Kevin was still in bed hung over. He got to have left over chinese food for breakfast instead.

Aren't they cute? I really liked these. It's kind of like a cheap eggs benedict knock off and would probably be even better with some hollandaise sauce.

For dinner tonight I got ambitious and took on two recipes that were fiddly and time consuming. Both from the Budget Bytes blog (I'm telling you, this girl knows her stuff!). I made her vegetable not fried rice and crab and cream cheese won tons. Both recipes turned out great and went really well together. For the fried rice I cheated and used frozen peas and carrots for my veggies plus half of a red pepper that has seen better days that was sitting in the veggie drawer. I really enjoyed the nuttiness of the sesame oil in the rice and the peas and carrots were a nice touch. It wasn't heavy or greasy like the fried rice you get from chinese restaurants.

I made Kevin help with the rice while I focused my attention on the won tons. They were a gigantic pain in the ass to make (the recipe makes a LOT of won tons so you're stuck stuffing them for awhile) but they were really, really delicious. I used imitation crab meat instead of lobster meat. I also pan fried them using a little bit of vegetable oil instead of non stick spray. I'm convinced the non stick spray I have just makes my pans sticky.

I've got left over crab meat and won tons so I might wind up making these again sometime this week. Or perhaps making the won tons up and freezing them for future use. I think they'd probably freeze ok, yeah?

I definitely recommend trying out both of these recipes. They can be doctored up a bit to your preferred tastes or to whatever ingredients you have on hand so they're nice and flexible. I plan making them again.

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