Confessions of a Caffeine Fiend

Coffee and tea fuel my engine.
Well, the physical one at least.
UVA'16 Wahoowa!

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Permalink prettygirlfood: Pork Spring Rolls 1/4 cup hoisin sauce 1/4 cup soy sauce 2 tablespoons Asian chili-garlic sauce (or to taste; optional) 1/4 cup water 1 (16oz) bag coleslaw mix 1/2 cup chopped fresh cilantro 6 scallions/green onions, white parts minced; green parts sliced thin 1 tablespoon vegetable oil 1 pound ground pork 3 tablespoons freshly grated ginger 12 (9 inch) rice paper wrappers Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside. Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine. Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.
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Permalink fuckyeahkissing: Imagine finding someone who understands the dustiest corners of your soul
Permalink prettygirlfood: Sticky Chicken Noodle Salad 2 boneless, skinless chicken breasts1 tablespoon cooking oil ½ teaspoon salt¼ teaspoon pepper2 garlic cloves, minced or grated1 tablespoon tomato paste¼ cup chicken stock1/3 cup balsamic vinegar2 teaspoons honey2 tablespoons soy sauce1/3 pack of Thai rice noodles, cooked and cooled½ cucumber, diced½ head of romaine lettuce, sliced1 tablespoon cilantro, minced2 tablespoons mint, mincedHeat a large sauté pan over medium heat. Add oil and heat for a minute.Season the chicken with salt and pepper. Add chicken to sauté pan and cook, flipping half way through. Cook for approximately 3 to 4 minutes per side. Remove cooked chicken from pan and set aside.Add the minced garlic to the pan and cook for one minute. Stir in tomato paste and chicken stock. With a wooden spoon, scrape the bottom of the pan to pick up all the yummy bits. Add the balsamic vinegar, soy sauce and honey to the pan and bring to a boil for 3 minutes or until the liquid has reduced by half.Return the cooked chicken to pan. Continue to cook over medium heat, for an additional 10 minutes, or until chicken is completely cooked and covered in the balsamic sauce. Season to taste. Toss the noodles with the chicken and sauce. Divide between two bowls and top with cucumber, lettuce, cilantro and mint
Permalink prettygirlfood: Churros and Chocolate 2/3 c. water2/3 c. flour2 tsp. sugarpinch salt2 tsp. vegetable oiloil for deep fryingcinnamon sugar for dredging (1/3 c. sugar + 1 tsp. cinnamon) Directions Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Add the flour all at once, and combine into a thick paste, pressing with a rubber spatula to break up any lumps of flour. Allow to cool in the pan. Put dough into a canvas pastry bag or cookie press fitted with a large star tip (the dough is very stiff and is hard to extrude with a pastry bag). Extrude out roughly 5 inch long pieces into 375°F oil, 4 or 5 at a time, and cook until golden brown, about 3 or 4 minutes. Drain on paper towels, then toss in cinnamon sugar and serve warm. This will make about a dozen. I served these with a thickened hot chocolate made from 1/2 c. of milk, one disc of Ibarra Mexican-style chocolate, and a 1/2 tsp. of corn starch. Word to the wise: I had a little bit of dough left in the pastry bag that I couldn’t extrude out, so I rolled it between my hands to drop in the oil. Don’t do this. The exterior of this bit set, then the interior expanded and burst, spraying hot fry oil. I escaped serious injury, but it was a close call.
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Permalink prettygirlfood: Arroz con Pollo (Chicken with Rice)
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