Tuesday, September 29, 2009

5-Minute Chocolate Cake

or, as I call it, cake in a mug. A friend on Second Life passed this on to me, and I just tried it out and am passing it along as well.

5-Minute Chocolate Cake

Take a coffee cup.
Put in 4 Tbsp white flour, 4 Tbsp sugar and 2 Tbsp cocoa.
Stir really really well.
Add 1 egg.
Stir really really well.
Add 3 Tbsp water and 3 Tbsp oil.
Stir really really well.
Add a splash of vanilla.
Add 3 Tbsp chocolate chips (optional)
Microwave for 3 minutes in a 1000 watt microwave.
Let cool for 2 minutes.

Since I didn't have chocolate chips, I added chocolate milk sauce (you know, the sauce to make chocolate milk) on top and let it smother the sides. Really good.

I emphasize the stirring. It's really hard to stir well in a coffee cup. Also, the cake rises out of the cup while cooking; it looks pretty cool. And lastly, it makes a bit of a mess in your cup, but no more than, say, hot chocolate.

Acadian Fish Dinner - short cut method

Gasp! I'm posting a recipe that isn't a slow cooker recipe!! Although, I'm pretty sure that this can be modified to be a slow cooker recipe. I did this last night.

Acadian Fish Dinner - Becker Short Cut Method

I should have probably set out the fish to defrost sooner, instead of at 12pm. Their frozen-ness added more moisture to the casserole, which was good since we ended up leaving it in a little too long....

But at 12pm-ish, I set out some sole fillets to defrost. Not the skinny fillets either, but the thick ones from M&M's meat shop (we don't believe in getting all of our groceries in one store; some places have better vegetables, one place has better bread, etc).

At 3:00pm, I preheated the oven to 350ยบ.

In a microwaveable casserole dish, I melt 2 Tbsp of butter/margarine.
Then I added 1 Tbsp of flour and stirred to coat well. Heated in microwave for 2 minutes.
added 3/4 cups of milk and 1 tsp of salt. Microwaved for 1 minute.

Added 1 pressed garlic clove, 2 Tbsp of dried onion, 3 cups of thinly slice potatoes and 1 1/2 cups of thinly sliced carrots.

Covered dish and cooked in oven for 30 minutes.
Since there was not a lot of liquid, I kept the lid on and cooked for another 30 minutes.
Then I lay the fish on top and cooked until the fish was done. If the fish had been fully defrosted, I would have covered with 1 Tbsp of oil.

It was pretty good. I think that the fish should have been in with the sauce, as to get some of the flavour, but it was still pretty good.

Friday, September 25, 2009

Apple Sauce Chicken

I made this yesterday, and it turned out very well. Once again, it's a slow cooker recipe. I suppose for those who know what they're doing, they can adjust it for an oven. But I'm one of those who wanders off and forgets that the oven or stove is on, thus burning supper. So, slow cooker.

At 12:00pm
In my giant slow cooker, I put three chicken breasts (skinless, boneless from M&M's), washed and sliced an apple and tossed it in, and added 4 tablespoons of sweetened apple sauce per chicken breast. Then I put in frozen baby carrots and a hand full of pineapple. Set the cooker to "low" cook and walked away.

3 or 4 pm
I changed "low" cook to warm.

I made couscous by adding one cup of hot water to one cup of uncooked couscous. I let it sit covered while I set the table and got the salad out.

Ate. It was DELICIOUS!!!! I especially liked to mix the pineapple and carrots into the couscous and eat it together.

Thursday, September 24, 2009

Cider Salmon

I should probably rename this blog to Aspie Cooking Adventures, because not all of my recipes turn out. Like the one from Monday.

And er, just a warning, this is one of those cooking with alcohol.

So I washed and cut up a couple of potatoes and put them in the slow cooker with three salmon fillets and about 250ml of Rekorderlig, wild berries flavour. It's a Swedish pear cider from Vimmerby, with 7% alcohol. I also drizzled the salmon with honey garlic sauce. Set the slow cooker for manual low and walked away.

A couple hours later, I returned and turned it up to high because the potatoes might not have been ready in time.

final verdict: the potatoes were okay. I think I needed to add some spice to it though.

Thursday, September 10, 2009

Chicken Korma and Coconut Rice

My belly is so full from this one! Once again, this is a slow cooker recipe. I like slow cookers.

The Coconut Rice was done following the advice from kiminari on LiveJournal: I soaked coconut meat in water over night (and even throughout the day) before using the water to cook balsamic rice. Some of the coconut got into the rice, but was just extra coconuty-ness. 1 cup dry rice, plus 2 cups coconut-soaked water, oven at 250 for a little over half an hour.

This morning, I put together the Chicken Korma, which was a pre-made curry mix, yet again, which I added a can of light coconut milk and six chicken breasts (skinless, boneless, from M&Ms) in the huge slow cooker. I set it for 5 hours on Low heat, and then walked away.

Well, I came back every once in a while to stir it, and at the end of the 5 hour cooking, when the cooker switched to "warming" (it maintains the food's warmth, but not cooking), I put in about 2 cups of frozen peaches and cream corn.

Now that I think about it, potatoes and broccoli would have been interesting to try in this too. Especially because it turned out to be a little watery. If not adding those, then I think next time I'll try to put in only half a can of coconut milk, since apparently the korma sauce does water-out from it's sticky paste.

It was very good. The chicken was very soft and it was a sweet, mild curry. We have a left overs of three chicken breasts, rice and sauce, so what we have planned for Sunday is that we're going to put it together to make a "Chicken Korma Soup".

We finished the meal with ginger snaps.

Friday, September 4, 2009

Slow Cooker Curry Chicken

I made this on Thursday, Sept 3. Reposted from my LJ.

I WAS going to do a modified recipe for cheese and broccoli drumsticks, since I don't eat drumsticks, using a cream of broccoli and cheddar cheese soup. However, when Mom picked up the can, someone had put Cream of Celery in the wrong spot, so we have a can of that.

We also had a couple jars of curry sauces, store/home brand, since it's cheaper and just as good. I had requested those curries, since it's pretty simple and foolproof to do.

In the slow cooker, I tossed in the can of Cream of Celery soup, a jar of Thai Green Curry sauce, sprinkled with some sweetened coconut, rosemary and a teaspoon of maple syrup.
Played with the settings so that it would be done at 5:30 (when Dad gets home) and set the heat on low.

It was soooooooo good! I should have put in more chicken breasts so that we could have leftovers. Like, a total of six chicken breasts would fit in that slow cooker. It was a tad spicy, but I think it would work with a milder curry sauce.

yuuuuuuuuum, I wanna make it again!

Blueberry Sole

This is kind of reposted from the forum entry I made on AWA.

Warning: Sole turns purple. It looks a little weird.

Blueberry Sole.

Heat up pan on stove until water crackles and dances.
With a small amount of butter/margarine, coat pan.
Place frozen sole fillets (boneless, skinless) into pan.

Add a dash of lime juice and a dash of lemon juice.
Add a handful of fresh blueberries.

Add a dash each of paprika, coriander powder and oregano.
lightly drizzle with honey garlic sauce.

Sprinkle lightly with cinnamon and sugar.

Let cook, turning fish over to cook on both sides.


I usually have rice cook before I start up the fish, or else during the weekend, make this HUGE batch of rice to have throughout the week. When I was living at school, I made a sticky-ish oven-steamed rice, and pressed it into half-cup balls, so all I had to do was grab 1 ball for each person I was cooking for.

The outcome: it was really really good!

Introduction to Aspie Cooking

This is my introduction post, simply posting what I'm doing with this blog.

It's simple: as part of my current living arrangements, twice a week I cook dinner, and this is where I'm going to put my recipes and how they turn out.

You know, a cooking blog.

A little about me, then, for those who don't know. I'm an autistic adult woman in SouthEast Ontario, currently taking courses in a Library and Information Technician Program after getting my B.A. in English. I write and draw fantasy comics and novels, paint and work on promoting neurodiversity.

In terms of cooking, well, my mother has been off and on teaching me since I was knee-high. A good place to start, especially when my mother teaches home economics. I've taken summer day camp classes in cooking, and I've sort of done three years of cooking on my own before this.

I tend to make little adjustments in recipes on account of food and texture sensitivities, and lately, I haven't really been following recipes. We'll see how it goes :D

Anyways, enjoy!