Cali in the Kitchen

Jun 16

Brownie mix from scratchfrom Facebook (link I had no longer works) 1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder. At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!Put mix in plastic bags or mason jars. Comments: I like the idea of making my own brownie mix, but I find store-bought mixes to be very tasty, so anything from scratch has to succeed very well in order to win me over. This one didn’t do that. I think it uses WAY too much oil before baking (when you put a baked brownie on a napkin, it shouldn’t leave an oil impression behind); I think I’ll try halving the oil amount next time to see how that does. Also, the flavor didn’t seem quite what I wanted, but mostly I was overwhelmed by how oily they were. That said, these were excellent when topped with strawberries and whipped cream. ;-)

Brownie mix from scratch
from Facebook (link I had no longer works)

1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder.
At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!
Put mix in plastic bags or mason jars.


Comments:

I like the idea of making my own brownie mix, but I find store-bought mixes to be very tasty, so anything from scratch has to succeed very well in order to win me over.

This one didn’t do that. I think it uses WAY too much oil before baking (when you put a baked brownie on a napkin, it shouldn’t leave an oil impression behind); I think I’ll try halving the oil amount next time to see how that does. Also, the flavor didn’t seem quite what I wanted, but mostly I was overwhelmed by how oily they were. That said, these were excellent when topped with strawberries and whipped cream. ;-)

Jun 09

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Jun 02

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May 26

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May 19

Guacamole tuna salad 1 can tuna (drained)2 oz. guacamole (roughly 2 Tbsp.)1/2 tsp. mustard (more to taste)1 tsp. sweet relish (more to taste)1 carrot, chopped1 celery stalk, chopped Combine in a bowl. Comments: Tasty! I shredded a couple of baby carrots because I didn’t have full-size carrots to chop. I didn’t use celery (didn’t have any on hand), but I always use extra relish because I like relish, so it worked out. This was excellent with nachos or on a nice dense piece of whole grain bread.

Guacamole tuna salad

1 can tuna (drained)
2 oz. guacamole (roughly 2 Tbsp.)
1/2 tsp. mustard (more to taste)
1 tsp. sweet relish (more to taste)
1 carrot, chopped
1 celery stalk, chopped

Combine in a bowl.


Comments:

Tasty! I shredded a couple of baby carrots because I didn’t have full-size carrots to chop. I didn’t use celery (didn’t have any on hand), but I always use extra relish because I like relish, so it worked out.

This was excellent with nachos or on a nice dense piece of whole grain bread.

May 12

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May 05

Roasted Radishesfrom Food.com 16 ounces radishes 3 tablespoons olive oil 2 teaspoons kosher salt Directions: 1 Wash, trim and quarter radishes. 2 toss radishes in small bowl with olive oil. 3 spread on cookie sheet (I line it with foil for easier clean up). 4 sprinkle with salt. 5 roast at 375 for 20 to 25 minute. Comments: I just used regular salt. I almost forgot to take a picture, so you get to see my lovely plastic storageware. ;) I had to cook these for a total of 30 minutes and I’m not convinced that some of the larger pieces are quite cooked through even after that long. And I used fairly small radishes for this—I sorted through and used larger ones for the radish chips (so they’d be easier to slice) and smaller ones for this recipe. So you may want to make an effort to cut the pieces into relatively similar-sized pieces rather than just quartering the radishes and leaving it at that.

Roasted Radishes
from Food.com

16 ounces radishes
3 tablespoons olive oil
2 teaspoons kosher salt

Directions:
1 Wash, trim and quarter radishes.
2 toss radishes in small bowl with olive oil.
3 spread on cookie sheet (I line it with foil for easier clean up).
4 sprinkle with salt.
5 roast at 375 for 20 to 25 minute.
Comments:
I just used regular salt. I almost forgot to take a picture, so you get to see my lovely plastic storageware. ;)
I had to cook these for a total of 30 minutes and I’m not convinced that some of the larger pieces are quite cooked through even after that long. And I used fairly small radishes for this—I sorted through and used larger ones for the radish chips (so they’d be easier to slice) and smaller ones for this recipe. So you may want to make an effort to cut the pieces into relatively similar-sized pieces rather than just quartering the radishes and leaving it at that.

Apr 28

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Apr 21

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Apr 14

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