Got my school schedule for the fall semester and so far I’m pretty happy with it. My cousin and I have spent a few days in the kitchen per usual, and made a few good things including this dish (made by me, because my cousin hates shrimps). Loaded up the herbs and spices in this because why the hell not right!?
1 package of shrimps (my favourites are tiger shrimps but I guess this was cheaper)
Cheesy Cornbread Muffins with Scallions and Parsley.
Made these muffins today, I apologize for the unfocused photo. The sun was setting and I had to capture before it got dark I didn’t want to use flash! Used the last bag of cornmeal I bought a couple months back, added scallions and parsley, and extra cheese.
These are eggless as well and sugar free, although I do think this needed a little bit of sugar just to bring out the flavour of the cornmeal maybe I will try it next time. They tasted pretty good otherwise, perfect to be served with soup or just on it’s own. I used a whole stalk of scallions and a handful of parsley, which makes them flavourful. I’ve started recently to not be too strict with the mix when it comes to ingredients, the more the better I think.
I’ve been sneezing for the past five hours now and I can’t seem to find my allergy pills. I hope that I do though before I go to bed because my right nose is runny as hell, yikes! I also received Filipino treats today such as: tamarind balls, and flat top chocolate. Needless to say the tamarind balls are gone. I hope you enjoyed reading this post!
Here’s what I used today
2 cups flour (any flour of your choice)
1 cup cornmeal ( I ran out of cornmeal for this recipe so I used exactly half a cup)
1/2 tsp baking powder/soda
salt
fresh scallions and parsley (cut/chopped finely)
2 tbsp olive oil (any oil of your choice)
1/2 cup sugar ( the recipe i followed didn’t say to use sugar but do use it if you want a little more flavour and bring out the taste of cornmeal.)
1 cup grated cheddar cheese. (although I think I grated more than a cup)
I also would suggest adding butter in the mix. To your discretion, I shredded it on the muffin tops before popping them in the oven. See the little yolk like muffin? I added a block of cheese on top to see how it would turn out ha.
Quick post sharing today’s lunch, pretty dreary weather today which I took as an open invitation to stay in bed for another hour or so and scope out new posts on social media.
I am now catching up on Penny Dreadful as I write this, and just finished Game of Thrones how crazy was that episode?! Anyway I hope US readers you are enjoying Memorial Day.
Back to the salad, super simple and easy to make which is why I enjoy them in the first place. Romaine lettuce, tossed with: apple, cucumber, and tomatoes. The chicken was just a last minute addition, as I wanted to make stir fry with them but ended up lazy, I swear it’s the weather!
The chicken was marinated in soy sauce and sriracha over night, and I squeezed a bit of lime before I fried them, you can grill it too if you’d like!
Penny Dreadful is getting intense, so I’m going to close this off now. I hope you all have a wonderful week ahead of you!
Made my own version of zucchini fries today, I forgot I didn’t buy the parmesan I was holding yesterday because I really wanted some cheese snacks. For this one, I only used three ingredients, and baked them for about 15-20 mins (our oven is really old!)
3 zucchinis cut into strips
1-2 cups of Italian Bread Crumbs (helped with the flavour a whole lot since I didn’t have parmesan on hand!)
2 eggs (I used three eggs for this one but really the two is more than enough for the batch I made.)
I wanted to make a chipotle aioli dip but we ran out of mayo and/or yoghurt. I think with the lack of ingredients I might have to hit up the groceries. My family finished the fries by the way, I don’t know if they ate it because it looked good or because they were curious, regardless they ate it !
I was thinking of making a lemon and blueberry cornmeal scone using this recipe, I’ve just been really liking using cornmeal in the food I make, already made pancakes and corn bread with it! However, I am also intrigued with using beets in my brownies, I’m not too fond of it but I heard its healthy for you. So I might give it a go if I can mask its earthy flavour into some delicious brownies, or cakes!
ORBIE BAKES 