Sunday, May 13th

9:00AM Kitchen (home)
Happy Mother's Day!!! I thought long and hard about what to do for my mom on Mother's Day, and decided I'd make her breakfast. Well, after I came home I realized that we were seriously lacking materials for breakfast, so I searched long and hard online for a recipe that I actually had all the ingredients to make. That recipe was peach cream pie, which doesn't actually require any cream (something I didn't have). I also didn't have fresh peaches, so I substituted in canned peaches, which the recipe says is okay, but I don't think I'll be doing that again next time. I also used a frozen but uncooked pre-made pie crust, so it wasn't much work to get it going. I wish I had taken a picture, but it did come out looking similar to the picture on the recipe website, although the inside of the pie was a bit mushy since the canned peaches didn't hold up well during the baking. So when I cut it up it became more like a peach cobbler lol. Still, the taste was quite good, the "cream" filling surrounding the peaches was kind of like a sugar cookie-flavored custard with a crispy crust, and the peaches were not tart at all. I baked the pie at a higher temperature than the recipe suggests, to help firm up the pie (15 minutes at 400F, then 30 minutes at 375F, then 15 minutes at 300F).

With the pie I also served a sampling of English tea cookies (small, crunchy spherical cookies dusted with powdered sugar, pretty subtle, and definitely goes well with tea), and some Walker's hazelnut shortbread cookies which my mom adores. My mom and dad got green teas, and me and my brother had vanilla chai tea with milk. Yum! We all had a great breakfast, and my mom was very happy. I unfortunately did not wake up before her (she was already up at 7am making her own breakfast! I had to stop her and be like okay go do something else I'm making breakfast lol). But hey it's the thought and effort that counts right. This is what the pie looked like (minus the dollop of cream on top), even though the picture is of peach cobbler:

12:30PM
Homemade turkey burgers with an Asian flair. I asked my mom to buy ground turkey for making turkey burgers, and she told me they didn't have ground turkey at the supermarket. So she bought turkey cutlets and ground them herself with a food processor. Haha the woman has determination! I marinated them overnight with a mixture of sauces and seared them in a skillet to make lunch for the family. It was kind of scary cooking these turkey patties (I'll tell you why later), but they came out tasting really good! Since they were marinated they had a lot of great flavor, and cooking them on a skillet gave them an interesting char you wouldn't get on a grill. My family ate these on buns, but I just ate mine with a fork because they were nice and tasty all on their own. Here's a picture that looks similar to my turkey burger patties, except mine came out a lot darker. Recipe included below also. I adapted this recipe from a Weight Watchers recipe that talks about how great turkey burgers are and how you can make them even healthier by stirring in your condiments into the meat before grilling them to get lots of great flavor. Personally, I think you can turn this recipe into turkey meatballs if you just add some bread crumbs or something to it heh.

Turkey Burgers with an Asian Flair
1 lb. of ground turkey
1/2 onion finely minced (or more coarsely chopped if you want more bite)
1/3 cup of ketchup
1/4 cup of yellow mustard
1/4 cup of barbeque sauce
1/5 cup of hoisin sauce

Directions:
1. Combine sauces together in a bowl, mix well. Add to ground turkey, then stir in onions.
2. Marinate overnight in refrigerator, covered.
3. On medium heat, warm a little bit of oil in a skillet. Shape ground turkey into 4-6 patties, and cook in skillet a couple at a time. They take about 2 minutes on each side, but check to make sure the centers are cooked through and there is no liquid escaping from the middle. Serve as a burger or with a side of vegetables.

(So the complications of this recipe… when you marinate the ground turkey, it releases a lot of liquid. Liquid + oil in skillet = very bad popping. I think grilling is supposed to get around this problem, but I didn't feel like firing up the grill just for this purpose. I mean cooking these in a skillet is definitely doable, just be aware that the oil is going to pop a lot, so use a lid and wear an apron lol. Also, the use of all these sugar-containing sauces (ketchup, bbq, and hoisin sauce) meant that the patties were charring very quickly on the outside. Definitely use a non-stick skillet, otherwise you will be miserable. The insides were nicely cooked though, so don't let a charred outward appearance scare you. Otherwise, enjoy!)

I also ate some leftover teriyaki salmon, ribs, and green beans along with the turkey burger patty, because I made my patties small and didn't quite make enough lol.

6:30PM Baker Dining
1/2 entree of tofu stir fry with mixed vegetables and chili garlic + soy ginger sauces. I've never gotten Baker's tofu stir fry before, and I figured I had had enough meat for the eat, so I decided to do the tofu. It was pretty good, although I was kind of turned off by the sour smell of the tofu while the stir fry was sitting on my desk. I mean, being Asian, I'm definitely used to eating tofu, but that doesn't mean I enjoy its sour smell all that much. Mostly because spoiled tofu tastes sour and really does a number on my stomach. Ah, so happy to be back to using my own pictures :)

11:30PM Dorm Room
Handful of roasted cashews. Mmm I love cashews.

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