cooking

Breaded & Baked Sweet Potato Fries

Hi everyone! I hope everyone is having a less stressful week than I am! It’s currently midterm szn so I am currently living on caffeine and easy go-to meals and snacks. I will go back to posting real food recipes in about 2 weeks.

What’s more healthier than regular fries? Breaded and baked sweet potato fries! They’re super easy to make and can be eaten as an afternoon snack or even accompany your evening meal.

Let’s get started:

Ingredients:

  • Sweet Potato
  • Italian Bread Crumbs
  • Egg
  • Italian Seasoning, Oregano, Garlic Powder, Parsley
  • Olive Oil
  • Salt
  • Cayenne Pepper

Directions:

  1. Wash the sweet potato and cut in half.
  2. Cut each half of the sweet potato into long french fry like pieces.FullSizeRender-6.jpg
  3. Set half of the sweet potato fries aside.
  4. In a bowl, beat an egg.
  5. In a separate bowl, pour your bread crumbs (estimate about half a cup) and add more of your Italian seasoning, oregano, garlic powder, and parsley. This will add a lot of flavor. Transfer to small plate so it’s easier to bread your fries.FullSizeRender-7.jpg
  6. At this time, preheat your oven to 400 degrees F and line your baking sheet with parchment paper and coat with baking spray or simply just coat your tray with baking spray if you don’t have parchment paper.
  7. Place each sweet potato fry in the beaten egg and make sure to coat it thoroughly.
  8. Then place the fry in the plate of breading and cover the fry entirely.
  9. Transfer to the baking tray.
  10. Repeat until the first half of the sweet potato fries are done.
  11. Next, get the rest of your sweet potato fries and place in a bowl.
  12. Lightly coat with olive oil and a pinch of salt and cayenne pepper.
  13. Place each sweet potato fry one by one on the baking tray, making sure each fry is spaced out.FullSizeRender-8.jpg
  14. Place baking tray in the oven at 400 degrees F for 30 min or until lightly browned.
  15. Broil on low for 5 minutes.
  16. Let cool for 5 minutes and then serve!FullSizeRender-10.jpgFullSizeRender-9.jpg

Suggestions, Substitutions, Tips & Tricks:

  • Use whatever seasoning you like; you don’t even have to use extra seasoning at all!
  • If you want your fries crispier, broil on low for an additional 5 minutes.

I hope everyone can make these sometime this week! They’re super easy and fast to make and so delicious to eat!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

-Mitz

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cooking

Brigadeiro, a Brazilian Sweet: Valentine’s Version

Hi everyone, Happy Valentine’s Day!!

I know it’s a Tuesday, but I decided to share this Brigadeiro recipe today on actual Valentine’s Day rather than tomorrow, so those who still have to prepare a last minute vday treat, can do so with ease! I wish Valentine’s day always fell on a weekend so I had more time to bake delicious goodies.

I was introduced to Brigadeiro last summer at my cousin’s birthday party, when his Brazilian-American girlfriend had made them. Unfortunately, I had no idea these existed in the universe, had absolutely no idea on how they were made, what was in it, and how they tasted. However, no taste bud can go wrong with chocolate. For some reason, my brain picked between two potential flavors on how Brigadeiro would taste: either tootsie rolls (I am not a fan of tootsie rolls) or Lindt chocolate (I think I was expecting something gooey to be inside the ball, just like a Lindt chocolate). It tasted like neither. The moment I took a bite into one, I was in heaven. There’s no proper way to describe how Brigadeiro taste. It’s fudgey, chocolately, and just so so so good. I proceeded to eat 5 more as I learned how easy it was to make.fullsizerender-18

The word, Brigadeiro, was definitely a foreign word to me at that time. Although I had a Brazilian foreign exchange intern in my lab who would share pretty much everything you needed to know about Brazil, including the food and the way of life, she forgot to mention the most important sweet that brings Brazilians together- Brigadeiro!! Brigadeiro is a small chocolate ball covered in chocolate sprinkles that is always present at a celebration, mainly birthdays. Today, I decided to make Brigadeiro for Valentine’s day, as it is a very special day for me and my Valentine. Of course, this is a very rich sweet and should probably only be indulged on special occasions or be shared with more people besides yourself. I must warn you…once you eat Brigadeiro, you’re never going to want to stop eating them! All you need are 4 ingrediants – so easy!

Let’s get started!

Ingredients:
Yields about 10-12 Brigadeiro

  • 14 oz (usually 1 can) of sweet condensed milk
  • 2 tablespoons of butter (plus a little bit more for your hands when rolling into balls)
  • 5 tablespoons of cocoa powder
  • Sprinkles (whatever color your heart desires)

Directions:

  1. In a medium sized sauce pot, pour the sweet condensed milk in and add 2 tablespoons of butter.
  2. In a small bowl, add 5 tablespoons of cocoa powder and some water to dissolve the cocoa powder. Stir with a spoon until dissolved.
    • The cocoa powder doesn’t fully dissolve in sweet condensed milk, so dissolving it in water beforehand does the trick.
  3. Add the cocoa powder-water mixture to the pot and place on stove on medium-low.fullsizerender-3
  4. Here comes the semi arm work out/what feels like a century but is actually only 20 minutes: Stir the contents of the pot with a wooden spoon or spatula constantly!
    • Constantly means constantly. Don’t let the mixture burn.
  5. Continue stirring for about 20-30 minutes or until the mixture thickens. You want to make sure the heat is still on medium-low to medium. Any higher than medium and the chocolate will burn.fullsizerender-12
  6. You will know the mixture is thick enough and ready when you run a wooden spoon right through it on the bottom of the pan. Both sides of the Brigadeiro “batter” should take a while to touch back together. fullsizerender-1
  7. Once thickened, turn off the stove and butter the top of a large plate.
  8. Pour the Brigadeiro “batter” on the plate and spread evenly.
    • This is the part where you can taste test and lick the spatula after spreading the batter evenly.
  9. Let it cool at room temperature for about 30-45 minutes.fullsizerender-11
  10. Arrange your mini cupcake liners and pour the sprinkles in a bowl.
  11. Place a little butter on your hands and grab about a table spoon of the Brigadeiro batter and roll into a bite sized ball.
  12. Fully cover the Brigadeiro in your favorite sprinkles and place in a mini cupcake liner.
  13. Chill for about 30 min and then serve!

fullsizerender-10

Suggestions, Substitutions, Tips & Tricks:

  • Use whatever sprinkles you want! Traditionally, chocolate sprinkles are used. Today, I used Valentine’s Day sprinkles and liners. You can even use crushed Oreos or coconut flakes; whatever your heart desires.
  • The bottle of sprinkles I used was just enough to cover 10 Brigadeiro. I suggest having 2 bottles or a bigger size if you are making more.
  • Constantly stirring until the mixture thickens can be tedious. I suggest putting on some music or having the TV on in the background.
  • Make sure you constantly stir- this is a hit or miss with Brigadeiro.
  • The more cocoa powder you add, the more chocolatey it’ll be. I went ahead and added 5 tablespoons; 4 tablespoons is the “normal” amount.
  • Since these are homemade, each Brigadeiro will not be the same size and that’s ok! If you want to present them as the same size, I suggest using a tablespoon to scoop the batter before rolling each Brigadeiro into a ball.

I hope everyone can try making Brigadeiro this weekend! This will be a very special treat for your Valentine, your friends and family, or even for yourself! You can never go wrong with chocolate. It takes minimal effort to make them and you can get very creative with the exterior coating. I love being culturally open and incorporating cuisines together. So, I am already planning on spreading this Brigadeiro goodness over brownies as a frosting for the next occasion! My mouth is already watering..about to go eat another Brigadeiro!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

-Mitz

Uncategorized

Caribbean Jerk/Teriyaki Baked Tofu with Ginger Brown Rice

Hi everyone! I hope everyone is having a fantastic week.

I wanted to reiterate that this is not a professional cooking blog. My picture quality will not be 100% as I am using an iPhone. My plating will not be pretty all the time because I am only going to be using the utensils and kitchenware I have. The purpose of this blog is to share my love for cooking and to help you learn how to create basic recipes with ingredients you already have or want to substitute. For the most part, I will not be writing exact measurements unless I am baking, because everyone’s taste pallet is different. However, at the end of each recipe I will be suggesting other substitutions that can be used and any tips and tricks I think will be handy. So adjust accordingly to whatever you like. Cooking is not meant to be hard or tedious. I want it to be fun for all of my readers!

With that being said, let’s get started!
I am so excited to share my first recipe: Caribbean Jerk/Teriyaki Baked Tofu with Ginger Brown Rice. This recipe is super easy and extremely flavorful if you want to have a midweek meal with an extra kick. The mixed vegetables and tofu provide a ton of protein and flavor that pairs well with the ginger flavored brown rice.

Ingredients:

  • Firm/Extra Firm Tofu
  • Broccoli
  • Shitake Mushrooms
  • Green Bell Pepper
  • Brown Rice
  • Vegetable Broth
  • Ginger Paste
  • Garlic
  • Soy Sauce
  • Teriyaki Marinade
  • Caribbean Jerk Sauce
  • Olive Oil

Directions:

  1. Drain your tofu and get a lot of paper towels. You want to first absorb all of the extra water from the tofu. Then, get extra paper towels and generously wrap the tofu and set aside.
  2. Fill a pot with water and bring to a boil by setting the stove to medium-high or high.
  3. Once it comes to a boil, add your brown rice, vegetable broth, and ginger paste.
  4. Turn heat to medium and stir occasionally.
  5. Let the brown rice cook for about 30 minutes or until there is a minimal amount of water/broth left. Try keeping some broth leftover in the pot.
  6. While the tofu is still set aside and now your brown rice is cooking, go ahead and cut your broccoli. Place in a bowl and warm in microwave for about 1 min or 5 min if the broccoli is frozen. Then set aside to cool.
  7. Cut the shiitake mushrooms, green bell pepper, and chop the garlic and add it to the bowl of broccoli.
  8. Add a little bit of olive oil, just enough to lightly coat the broccoli, green bell pepper, and mushrooms.
  9. Add just enough caribbean jerk sauce and teriyaki marinade to light coat almost half of the broccoli and mushrooms and toss to evenly coat as much as you can.
  10. Add a few drops of soy sauce and toss.
  11. Spray a baking sheet with cooking spray and evenly place the broccoli, green bell pepper, and mushrooms on the tray.
  12. At this time, preheat your oven to 400 degrees Fahrenheit.
  13. Slowly uncover the tofu and squeeze out any excess water.
  14. Cut your tofu into bite sized squares and place in a bowl.
  15. Add a little bit of olive oil to lightly coat tofu.
  16. Add more caribbean jerk sauce and teriyaki marinade to evenly coat them.
  17. Spray another baking sheet with cooking spray and evenly place the tofu squares on the tray.
  18. Place both baking trays in the oven at 400 degrees Fahrenheit for 35 minutes. Broil on high for an additional 5 minutes. Broiling will add extra crispness and color to the mixed vegetables and tofu.
  19. Once the vegetables and tofu are done baking, transfer both to a large skillet that has been sprayed with cooking spray.
  20. Keep on medium heat and toss and mix while adding more caribbean jerk sauce and teriyaki sauce.
  21. At this point, the rice should be done cooking. Pour any remaining water/broth from the rice pot and add it to the skillet with the mixed vegetables and tofu. Make sure to keep the rice in the pot.
  22. Adding leftover broth/water should dilute the thickness of the sauces and add more flavor.
  23. Cook the mixed vegetables and tofu for an additional 10 min on the stove making sure to stir occasionally.
  24. Plate and serve!

fullsizerender-3

Suggestions, Substitutions, Tips & Tricks:

  • I usually buy a block of tofu, but precut tofu was the same price so I decided to try it. For me, it was pre cut too small and got even smaller once they were baked.
    • I suggest cutting in bigger pieces since they will shrink in the oven.
    • The tofu can be cooked on the stove top in a large skillet, however for me, it doesn’t get as crispy and seems difficult to flip each one as the skillet gets overcrowded.
    • If you don’t like tofu, use another protein! Use chicken! I suggest cooking it on the stove top instead of letting it bake in the oven.
  • I always have a Costco size bag of frozen broccoli on hand, so all I had to do was defrost them in the microwave for 5 minutes. This saves time on cutting them. My mushrooms were already pre cut as well.
    • If you don’t like broccoli or mushrooms, use something else! Or even add to the broccoli and mushrooms (carrots, asparagus, etc). I only had these vegetables on hand, so that’s all I could use. I decided not to add onion because there was already so much flavor.
  • I had ginger paste, leftover caribbean jerk sauce from BWW, a bottle of teriyaki marinade, and vegetable bouillon cubes on hand. Using ginger paste and vegetable broth definitely added a lot of flavor to my brown rice.
    • Of course, you can use chicken or beef broth, skip the ginger, and add other seasoning and sauces/marinade. I just had these on hand so I thought it would be a great idea to include them in this meal.

I hope everyone can try this recipe this weekend! Use whatever you have on hand and definitely don’t be afraid to switch things up and make substitutions! This recipe is all about the favor and very protein heavy. I know I am already planning on making a general tso type of sauce for next time.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and like to keep updated on new recipes!

See you next Wednesday!

-Mitz

 

cooking

Welcome!

unnamedHi everyone! Welcome to my blog!

I am so excited to finally share my love for anything related to cooking. This includes baking to finding awesome kitchen tricks and tips to even just making a sandwich! This blog is not meant to be a professional and perfectionist cooking blog. I truly believe the kitchen is your narnia. Ever since I can remember, I have always helped my mom cook our ethnic dishes, which slowly converted me to a lover for cooking…and eating. Come college, I was into the baking scene as everyone was invited to everyone’s birthdays. Post college onto currently slowly getting my doctorate degree, I became fascinated with making real meals as I needed to survive on real food. From pasta to decadent brownies to intricate dishes, my go to cooking guru was, I mean still is, Laura Vitale. She has such a fun and energetic passion for cooking and cooks by the same motto as me: you DO NOT have to follow the recipe! Make it YOUR own! Although I believe everyone should know how to cook something, I know not everyone enjoys it. I want this blog to help those who think they can’t cook and are timid of the kitchen . You can make anything you want, however you want. This is your chance to explore what you can do and can’t do, what you can like and don’t like. Practice does make perfect. Not every recipe I post will have a perfect outcome. I’ve made several of my dishes plenty of times in order to perfect them. My goal throughout my blog will be to share my take on a recipe, including tips and tricks I think come in handy, inspiring you to go ahead and try it to make it your own while having fun!

I really enjoy cooking and find it therapeutic. I hope everyone following can feel the same.

New recipe every Wednesday! Hope you enjoy!

-Mitz