Category Archives: Cooking

Add some yum to your day.

The Best Lemon Curd

Really. I promise the title of this post is true! And the best part? It’s all cooked by the microwave. Yes- delicious, pretty, and easy as cupcake. Gave some of these cupcakes to some friends (so nice to be my taste-testers) and they liked em.

Lemon Curd Inside Cupcake

I got the recipe from here, but I didn’t follow the recipe exactly- I followed one helpful comment from another baker on the website.

Microwave Lemon Curd

3 whole eggs

2 egg yolks

1 ¼ cup sugar

1 cup lemon juice

Zest of 3 lemons

½ cup unsalted butter, melted

–          Whisk together sugar and eggs until smooth

–          Stir in lemon juice, lemon zest, and butter

–          Cook in microwave for 1 minute intervals, stirring after each minute until the mixture os hick enough to coat the back of a metal spoon

Baker’s notes:

–          Stores up to 3 weeks in the refrigerator in an air-tight container

–          Took me 5 ½ minutes to cook

–          The three lemons I zested did not yield enough juice to fill 1 cup, so I just added to the amount that the 3 lemons gave me with lemon juice concentrate to fill up to 1 cup.


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My Curry

This is my all-time favorite curry adapted from a William-Sonoma recipe. This is what people ask me to make for them when they come over to my place for dinner.  From my kitchen to yours, enjoy!

Chloe’s Chicken Curry

Serves 4

2 limes

4 skinless, boneless chicken breast halves (about 1.5 lb total weight)

salt and pepper freshly ground

peanut or canola oil

mixed vegetables (1/4 lb frozen or raw) – my favorite is sliced zucchini squash or green beans

1  1/2 Tbsp. Thai red curry paste

2 cups (16 fl oz) unsweetened coconut milk (Chaokoh is the best brand in my opinion and I like my curry soupy so if you want less curry sauce add only 1 cup coconut milk)

2/3 cup chicken broth

1 Tbsp. fish sauce

6 sliced Green (spring) onions

1/4 slivered Fresh basil (makes this dish even more sublime 🙂 )

Steamed white rice (accompaniment to the curry) *This is also delicious with flat bread or Chinese pancakes

1. Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set aside. Cut the chicken into thin strips and season with salt and pepper. In a large frying pan or wok over medium-high heat, warm the oil. Add the chicken and cook, turning occasionally until golden, 4-5 minutes. Using a slotted spoon transfer to a plate. *If using raw veggies, add to the hot pan and cook stirring frequently just until tender crisp (depending on which veggies you are using)-about 2-3 minutes. Transfer to the plate with the chicken.

2. Prepare the amazing coconut sauce- stir the curry paste into the pan over medium-high heat. Stir in the coconut milk, broth, and fish sauce. Bring to a simmer and stir, scraping up the browned bits (adds great flavor) on the pan bottom. Stir in the reserved lime zest and juice.

3. Return the chicken and veggies to the pan (*if using frozen add veggies now) and stir to combine with the sauce. Simmer until the chicken is opaque throughout and (if frozen) the veggies are cooked, 3-4 minutes. Stir in the green onions and basil. Spoon rice into bowls, top with curry, and serve. Eat!

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Rainbow Cake

I love this blog:

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Not Your Mother’s Meatloaf

Let me first start by saying that I do love my mom’s meatloaf, but sometimes it can be just a tad too heavy of a main dish for me. I want to share my lightened up version.

Chloe’s Veggieful Meatloaf

1 lb. ground beef (85% extra lean is preferred)

2 carrots shredded or chopped (your preference) about 6-7 inches in length

1/4 cup chopped onion

1/2 cup green peas

1 tsp. salt

1/2 tsp. pepper

1 egg

1 piece of whole wheat bread chopped up in a food processor or crumbled by hand

1 Tbsp. barbecue sauce

Preheat oven to 350 degrees F.

Mix all ingredients together with your hands until everything is nicely incorporated.

Press mixture in a loaf pan (mine is 8.5″x5″).

Bake for 50 mins total or when juices are clear. You can spoon off extra fat that has come to the surface.

When the baking time has reached 45 mins take meatloaf out of oven and spread barbecue sauce over meatloaf. Return to oven for last five minutes.

*You can omit the egg in the recipe, Add one more carrot to the 2 called for in the recipe. Using the shredded option, the shreds of carrot hold the other ingredients together instead of the egg.

*You can add more or less barbecue sauce to suit your taste.

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