The Kamikaze Cook- Lessons, Notes & Flops

Sadly, I have another "lesson" right after the last one. Must be the moon phase or something.

Anyway, I was making my usual, homemade pad thai dish when suddenly, the shaker cap for the ginger stuck to the cap without my knowledge! You can probably guess what happened- about 1/4 cup of ginger landed in my dish. Yuck. I can take a bit of ginger, but this is too much.

I added more sugar....and orange juice....and coconut but it's still WAY gingery.

Everyone say the lesson with me- always check that the shaker cap is securely on the spice before you shake.

The Kamikaze Cook- Lessons, Notes & Flops

Who doesn't enjoy a delicious salad with cheese, sunflower seeds and some hearty hard boiled eggs? Well, if you're like me, you'd better be more careful. I started these eggs a'boilin' when I went into the other room, thinking, "Sure, I can hear the timer from here and besides, how could I forget that I have something on the stove?"

A picture is worth a thousand words and I don't get my salad tonight. This never happened in my last place...

The Kamikaze Cook- A Kamikazeism

When you need to talk, best friends are nice, but chocolate doesn't need to tell you its problems too.

The Kamikaze Cook- Tip (Eggs)

If you're worried about cholesterol, when purchasing eggs, buy "medium" instead of "large" and you'll automatically save on some LDL (that's BAD cholesterol) when making recipes. Yes, Yes, Yes, you can always buy the liquid stuff too if you want, but I prefer real eggs.

The Kamikaze Cook #36 Breakfast Popovers

As you read below, the popover recipe I posted is more of a lunch or dinner popover. Well, I was craving something sweet for breakfast and decided to make a breakfast popover!

Same 3 ingredients as the basic popover recipe below.
Then I added a combination of cinnamon and sugar (premixed to make sure the ratio was correct). Not bad. Next time, I think I'll make some sugared walnuts or pecans and add those to the bottom of the batter.

Sugared Nuts:
Melt butter in saucepan, add brown sugar, melt. Then add nuts and stir until covered, place on wax paper or foil to cool. Break apart.

The Kamikaze Cook #35 Chocolate Chip Waffles

I'm guessing this isn't an original idea but man is it YUMMY!

Make waffle batter as you normally would. In a food processor, pulse good quality chocolate chips (we all know to which brand I refer, so I won't bother saying it) into small nuggets. (You must do this otherwise the chips will all sink to the bottom and will likely burn in the waffle maker.)

Add chips last, stir to combine and use waffle maker as normal. All I placed onto these was a nice chunk of REAL butter and they were divine!

The Kamikaze Cook #34 Popovers

"What the heck is a popover?", you might ask. I didn't know either. My best description is that it's closely related to a quiche, but more "doughy".

I found a recipe in one of those "recipes included!" mystery books they have out called "Key Lime Pie Murder". The original recipe is close to my post called "Easy Quiche". When I made this however, I felt it was kind of drab, (even with a pound of butter on them), so I "Kamikazeized" it!

Original recipe: (this can be doubled or halved)
2 eggs
1 cup milk
1 cup flour
1/2t salt

MY version:
2 eggs
1 cup of milk plus a bit more (like 1/8-1/4 cup)
1 cup flour
1t salt
garlic powder
basil
parmesan cheese
grated sharp cheddar cheese
grated zucchini (not too much)

Using 1/4 cup measuring cup, pour into muffin tins. Bake at 450 for 17 to 30 minutes depending on depth of mix. Do not overbake. I baked these for 17 minutes and they were lightly brown on top and fluffy. When you remove from the oven, use a sharp knife and cut the tops to release the steam.

What can I say? These made enough for breakfast or lunch tomorrow too and they're quite tasty!