 |  ...INDULGE at least once in a while... | Apr 16, 2006 |
......“Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.” - Julia Child......
 Meet the birthday babycakes I made from scratch weeks ago for dear friends. Babycakes, yes, because this recipe was simply inspired by the Ultimate Blackout Cake which I made a couple of moons ago. These babycakes are just the smaller, "bite-size", individually portioned version. [previous post here] Valrhona chocolate cupcakes were unshamingly slathered with rich Callebaut chocolate ganache. Only the best ingredients for the best of friends, yes?    All boxed up and ready to go!   Bittersweet Ganache Frosted Chocolate Babycakes(makes 24 cupcakes) Chocolate Cupcakes:Preheat oven to 350dF. Line muffin/cupcake pan with your preferred cupcake liner. In a large bowl, sift together the dry ingredients:
2.5 C flour
1 1/4 C good quality dutch-process cocoa, i looooooooooove Valrhona!
2 C white sugar
2.5 t baking soda
1 1/4 t baking powder
1 1/4 t kosher saltAdd the wet ingredients:
2 eggs + 1 yolk
1 1/4 C lukewarm water
1 1/4 C buttermilk OR 3/4 C milk + 1/2 + 1/4 T white vinegar
1/2 C good quality olive oil1 1/4 t madagascar vanilla extract [any regular pure vanilla would do]With a hand mixer, mix all ingredient until well combined. Fill each muffin tin up to 2/3 full. ***Add a little surprise: Place a Hershey's Special Dark Kiss on the bottom of each cupcake tin.***Bake for about 20-25 mins until cake tester comes out clean. Dark Chocolate Ganache Frosting:1 lb Callebaut bittersweet/semisweet chocolate [or any good quality baking chocolate], finely chopped
2 1/3 C heavy cream
1/4 C white corn syrup
In a sauce pan, heat up the heavy cream and corn syrup until just before simmering point. Pour over chopped chocolate and let stand until chocolate is fully melted. Stir until smooth. Refrigerate, checking & stirring every 5-10 mins, until you reach frosting consistency. Frost completely cooled chocolate cupcakes with piping bag or spatula. Devour. Tip: Heat up the cupcakes in the oven for about 5 secs. The frosting and kiss inside will be al melty, for more cupcake enjoyment!
I dedicate this post to all Hershey's fans as well as all dark chocolate fanatics.
I am a dark chocolate fan, myself, not only because of its optimal health benefits but also because of the rich dark flavor & appearance it lends to baked goods. Not to mention, I am keen on keeping my baked goods low in sugar content, hence my preference for dark chocolate (60-70% is ideal).
These chocolate kiss cookies incorporate not 1, not 2, not 3 BUT 4 Hershey's Special Dark chocolate variands:
special dark chocolate chips
special dark cocoa
special dark chocolate bars
special dark kisses
My friends & fellow foodies, I don't think chocolate cookies can get any darker than these. Make sure you have a tall glass of water or milk when you devour these!
Special Dark x4 Chocolate Cookies aka the darkest cookie of all cookiekind
(makes 18-24 medium-sized cookies)
Preheat oven to 350dF.
Line (2) baking sheets with parchment paper or silicon mat. I just loooooooooove my silicon mats! Brilliant invention, I must say.
In a double broiler [or microwave, but keep watch & be careful!], melt together 12 oz of Special Dark chocolate chips or Special Dark chocolate bar [chopped]. Stir every so often until completely melted and smooth. Let cool.
In a bowl, whisk together 3/4 C flour, 1/2 C + 2 T Special Dark Cocoa, 1/2 + 1/8t kosher salt and 1/2 + 1/8 t baking soda.
Meanwhile, cream together 1 stick of softened [room temp] butter and 1/2 + 1/3 C dark brown sugar. Add 1 egg and continue mixing until just combined. Add 1/2 t vanilla, 1 t espresso powder [or instant coffee]. Mix until just combined. Gradually add flour mixture (in thirds) to the butter mixture and mix well. Stir in 6 oz of Special Dark Chocolate Chips or chunks of Special Dark Chocolate Bar. Stir and refrigerate cookie dough for about 10-15 mins or until slightly firm and easier to handle.
Form 2 inch balls and place them on the baking sheets about 2 inches apart. Bake cookies until they have set and are slightly firm to the touch [about 9 mins]. Remember that the longer you bake them, the crispier they get. These cookies are the chewy fudgy kind, so take them out of the oven before they get fully baked. Immediately place 1 Special Dark Kiss on top of each cookie & let cool.
Indulge. We all deserve it once in a while.
I shall never forget my first taste of Portuguese Egg Tarts from Lord Stow's in Manila, HOT OUT OF THE OVEN, many many many many many moons ago... ooooooooooooh that puffy flaky crust & lovingly warm, slightly burnt, not too sweet, creamy and perfectly smooth custard filling... HEAVEN IN A BITE! Unfortunately, it can't be found anywhere on the East Coast [nor anywhere in the US, i think], but, happily, after an annoyingly strong craving and a quick look up on the amazing world wide web, i discovered that these aren't too difficult to make! Some authentic chinese egg tart recipes call for a tart crust made from scratch... others use frozen pie crust, but Lord Stow's tastes more like Puff Pastry [to me], which is not so complicated to make, but this is a recipe where shortcuts are most welcome, so HELLO frozen puff pastry! Without further ado, I present my "Portuguese Egg Tarts [ala Lord Stow's], TAKE 1"!    Portuguese Egg Tarts ala Lord Stow's makes 12 tarts Ingredients:Crust: 1 box of Pepperidge Farm Puff Pastry Sheets Filling: 4 egg yolks 1/2 C white sugar 2/3 C evaporated milk zest of 1 lime/lemon 1/2 t vanilla
* * * * * *
Method:Preheat oven to 400dF. Follow thawing instructions on the box of the Puff Pastry Sheets. [Transfer from freezer to fridge and thaw a day before baking]
In a bowl, carefully and slowly mix Custard ingredients with a wire whisk [trying to avoid forming bubbles, this is key technique to yield creamier & smoother custard] Carefully lay out puff pastry sheets on floured workspace & cut out circles [with a biscuit cutter or bottom of any round dish that is twice the size of a muffin tin] Fit each pastry round into the muffin tin covering the bottom & sides. Fill each pastry-lined muffin tin about 3/4 full with custard mixture [custard will puff up during baking!] Bake for 15-20min or until the top turns golden brown. ENJOY FRESH FROM THE OVEN 
 lazy & tired. it's quickie canned food/clean out fridge/pantry Thursday. HEALTHIER CORNED BEEF? is it possible? I BELIEVE SO! added sweet potato [BETTER THAN WHITE POTATO!!],spinach,arugula, tomato & corn.. [quick saute with onions & olive oil] MORE VEGGIES than corned beef making me happy & full plus BOOSTS the canned meat's nutritional value! :)
 Even on a clean/healthy lifestyle, Lasagna will never be permanently banished from my diet. All thanks to Whole Wheat & Low Fat/Fat Free products! This is my go-to recipe adapted from my Lola Elvie (Grandma)'s Ultimate Lasagna recipe that has melt-in-your-mouth layers of meat-tomato sauce, bechamel & different cheeses. A few tweaks, additions, omissions & swap-outs here and there and my Lola's High Calorie Lasagna's become a new and improved, cleaner & MORE nutritious dish!  The low-down: White Lasagna vs. Whole Wheat Lasagna Whole Milk vs. 1 % Milk [for a cleaner Bechamel Sauce] Ground Beef vs. Ground Turkey/Chicken  With the addition of vitamin-enriched Veggies such as Zucchini, Tomato, Mushrooms and Spinach, this Lasagna only GETS BETTER.  See the layers of meat sauce, melty cheese, white sauce & veggies? Ohhhhhhhh la la...  And, see that golden brown cheesy, bechamel-y top? Just loooooooooooooooooooooooove healthy eating! Wouldn't have it any other way! * * * * * *
Healthy Loaded Oooey Gooey
Cheesy Meat & Veggie Lasagna
Ingredients:1 lb Whole Wheat Lasagna, cooked in boiling salted H20 & drizzled with Olive Oil to keep from sticking. Tomato-Meat Sauce1 lb ground meat [take your pick! Chicken, Turkey, Beef, Lamb, Pork, Veal, whatever strikes your fancy!] A few glugs of Good Olive Oil 1 medium red onion [i like the flavor better than the regular white onion] 3 large garlic cloves [slivered, diced, sliced, however you like it, but i like them sliced ala Mario Batali] 1 C of sliced Mushrooms [any kind, but Button works well] 1 small can of Diced or Stewed Tomatoes [I like my tomatoes chunky] 1/4 C Tomato Ketchup 2 T Tomato Paste 1 T Brown Sugar Kosher Salt [to season] Fresh Coarse Ground Black Pepper [to season] Red Chili Flakes [optional] Bechamel Sauce4 T real butter, butter substitute or margarine 4 T flour 4 C warm 1 % Milk kosher salt & pepper to taste pinch of Nutmeg [a little does wonders to white sauce, promise!] For layering & topping:2 medium zucchini sliced thinly 1/2 C spinach sauteed in olive oil [salted & peppered] 1/2 C freshly grated Parmeggiano Reggiano [Parmesan Cheese, the real thing, please!] 1/2 C freshly grated Smoked Mozarella about 6 Provolone Slices [or 1/2 C freshly grated Provolone] [feel free to use any combination/kind of melty cheese/s you like!]
Method:
#1 Preheat oven to 350dF.
#2 Cook Pasta: Bring a pot of H20 to a boil. Add kosher salt & olive oil & then the Pasta. Cook until al dente [not too firm not too soft]. Drain, rinse in cold H20 to stop the cooking process. Drizzle generously with Olive Oil, give a little toss to distribute oil evenly & set aside.
#3 Meat Sauce: Brown ground meat in olive oil. Add garlic & onion. Saute until onion is soft. Add the rest of the ingredients and adjust seasonings to taste. Remove from heat, set aside to let cool completely.
#4 Bechamel Sauce: Melt butter, add flour and stir a few minutes. Add milk & whisk continuously until sauce becomes thick. Season with s&p & pinch of nutmeg.
#5 Assembly:
Layering from Bottom to Top:
Bechamel
Lasagna
Meat Sauce
Provolone & Parmesan
Lasagna
Bechamel
Zucchini
Provolone & Parmesan
Lasagna
Meat Sauce
Spinach
Provolone & Parmesan
Lasagna [FINAL LAYER]
Bechamel
Zucchini
Mozarella & Parmesan
[you don't have to follow this order, feel free to switch things up & be creative]
As the ingredients have been fully cooked, all you need to do is heat the lasagna up in the 350dF oven for about 30 mins, covered in aluminum foil. Then, remove foil & on High Broil, melt the cheese topping until golden.
#6. ENJOY!
AHA! Definitely A HIT! Happily discovered another rare dessert that my non-dessert eater [i know, boo! how is that possible?!] J ACTUALLY LIKES... no scratch that...LOVES. So much so that he's requested me to make a batch solely for his enjoyment [as I have been trying to lessen my sugar intake] quite a few times since the recipe "launched" in my kitchen a couple of weeks ago!
Blueberry cheesecake cannot get easier than this. Plus the individual size definitely helps in portion control. Another go-to dessert that only takes 30 mins for prepping & baking! Made the recipe as healthy as possible by swapping out most of the ingredients & lessening the sugar content. But I promise, you wouldn't taste the difference. You will notice that I completely omitted sugar from the graham crust and cream cheese filling. The blueberry topping should provide enough sweetness & contrast to the creamy-tangy creamcheese/sourcream filling.
Lite Blueberry Cheesecake Bites (makes 12 individual cheescakes)
Step 1: Preheat oven to 350dF. Prepare Crust. Combine 1 C crushed whole wheat/low fat honey graham crackers and 3-4 T melted butter [gotta have real butter! but butter substitutes would work as well, i suppose] until moist. Line a muffin pan with cupcake liners & fill each mold with about 1 T of the graham mixture making sure that the crust evenly covers the bottom of each mold. Set aside.
Step 2: Prepare filling. With a hand mixer, beat together (1) 8oz fat free/low fat cream cheese [room temp], 1/2 C fat free/low fat sour cream, 1 egg, 1 t lemon zest and 1 t vanilla extract. Fill each graham crusted mold with the cream cheese mixture about 3/4 full [leaving space for the mixture to "rise" while baking].
Step 3: Bake for about 12 mins or until the cheesecake has set and top forms little cracks. Let cool for 5 mins and then transfer to a wire rack of serving dish and let cool completely.
Step 4: Spoon canned Blueberry filling/topping [lite, if available & chilled] over the cheesecakes & refrigerate for at least 1 hour before serving.
YES, YOU CAN HAVE YOUR CAKE AND EAT IT TOO! [just in moderation he he]
 HAPPY SUMMER!!! It'sssssssss BBQ time!!! And with the Fourth of July [long holiday weekend] just around the corner, I am positive that bbq parties will be occuring left and right. Everyone has got to have a secret BBQ recipe. Most, if not all, Filipinos have their own signature sweet-spicy bbq sauce recipe, which is most often 7Up/Sprite & Ketchup-based. Be it pork, chicken, beef, etc. It's a blend of spices & condiments achieving the perfect balance of sweet, salty & as some might like it [ME!], spicy. But, I am not telling any secrets just yet [it's my & grandma's top secret he he!]... all I can say is that it's a combination of good marinade, equally good basting sauce, well-timed cooking, perfect temperature & TENDER...LOVING...CARE, my friends.  I've been cooking up a lot of this chicken bbq lately... and not on the grill, my friends, but using the "Broiler" function of the oven. What a fantastic alternative to grilling! I love being able to get those delicious char marks without me roasting under the heat of the sun and in front of the grill  This meal was inspired by a very popular chicken bbq restaurant in Manila, "Aristocrat". They serve the meanest chicken and pork bbqs with sides of *Java Rice & **Achara. Bbq in Pinoy [Filipino] culture almost always requires a combination of rice and **pickled vegetable [or "achara" made of pickling vegetables such as papaya and carrots]. The "achara" pictured above was lovingly prepared by Grandma back home which she brought here on her recent visit. [I am running out of supply! What to do?!!!] Now, *Java Rice, is one of the most popular accompaniments to bbq. It's basically cooked rice and ketchup, but I made my Java Rice "healthier" by using long grain brown rice, tomato ketchup [instead of the traditional banana] and incorporating red peppers and peas to give it more color and nutrient factor.
 Summer in a bowl! Yuuuuuuuuuuuuuum.They say you haven't appreciated the goodness of pasta enough until you have tasted them fresh and I am attesting to that. Fresh pasta, as it is made with more eggs, tastes very delicate and buttery... and makes the best vehicle for light or cream-based sauces. Fresh pasta are most often located in the refrigerator section of the grocery store.As I spied some fresh ravioli [filled with 3 kinds of cheeses & spinach] at my favorite grocery store, ideas came rushing through my head. I knew they would make a delicious yet light yet hearty pasta meal. Just veggies, no meat, a little sprinkling of cheese, generous helpings of good olive oil and an indulgent splash of light cream to round it out. Aaaaaaaaaaaaaaah life is good. I love that in this day and age of low-fat low-cal, one can eat healthy without sacrificing flavor and depriving oneself OF ALL GOOD THINGS. Everyone deserves some really good [down-home] food once in a while. Especially when you know you've worked hard enough, right?Cheers to Summer and Healthy yummy Eats!Fresh Ravioli w/ Spinach, Mushroom, Red peppers & Parmesan1 lb fresh ravioli (I choose the ones with 3 cheeses & spinach filling)boiling well-salted watergood olive oilkosher saltfreshly ground black pepper1/2 C light creammore good olive oil2 garlic cloves, sliced [i prefer to slice them instead of mince - i loooove garlic that much]1/2 red onion thinly sliced or chopped1 red bell pepper, diced2 C fresh spinach1 C button mushrooms
red chili flakes
freshly grated parmesan
* * * * * *
Cook the ravioli in well-salted boiling H20. Add a little olive oil just to keep them from sticking to each other. Remember, fresh pasta cooks faster than dried, about half the normal cooking time.
Saute garlic and onion in olive oil. Add the vegetables and chili flakes. Season generously with kosher salt & black pepper. Add the light cream just to warm it up. Turn the heat off. Toss cooked ravioli in the light cream sauce. Sprinkle with freshly grated parmesan. Add a drizzle of olive oil. more chili flakes and black pepper as you see fit. Serve hot!
Buon Appetito!
 We are graced with another appearance of my favorite summer asparagus as the perfect accompaniment to my suuuuuuuper quick and easy roast pork tenderloin... which is fondly called by healthy eaters AS THE OTHER WHITE MEAT :) it's about the healthiest pork can get! Only 5 ingredients, my friends. Good eat! Healthy eat! :)
Roast Rosemary Pork Tenderloin
w/ fresh summer Asparagus1 pork tenderloin (about 1-2 lbs)4 cloves garlic, minced4 T good olive oil1 lime3 T worcestershire sauce1 t chopped rosemary***** bunch of fresh asparagus, cut in piecesmore garlic (about 3 cloves), mincedkosher saltfresh coarse ground black pepper
red chili flakes
* * * * * * Marinate the pork tenderloin w/ olive oil, garlic, lime, chili flakes, worcestershire & a generous SALT RUB (kosher salt, please) and freshly ground pepper (always fresh, please! makes a lot of difference) for about 2 hours. Note: I marinated mine for 15 mins [IN A HURRY] but it tasted soooo darn fine.Preheat oven to 375dF or 400dF(depending on your oven).
Meanwhile, toast the remaining garlic in olive oil.
Once the oven is preheated, place the tenderloin in a roasting pan with all of the marinade and cook for aobut 40 mins until outside is golden and inside is fully cooked or well done, if you want the inside pink, cook it for lesser time. At the last 5 minute mark, spread the asparagus around the tenderloin and let cook until the pork is done.
Let the pork rest for at least 5 minutes to allow the juices to spread out and be absorbed by the pork [hello, juicy, tender, flavorful pork!] and slice on an angle just to keep it yummy and pretty, arrange on a plate with the roast asparagus & top with the toasted garlic and chili flakes if you want it spicy. [me want it hot!]
Buon appetito!
 I was having some really serious feening for some STEAKburritoLOVE for the past few days & while I was perusing the fridge/freezer to find something to eat/cook, i spotted my last (2) THICK-CUT NY STRIP STEAKS in the freezer [yes, i keep a regular supply & yes, you'll be seeing A LOT more steak in my healthy eating menu these days - lean, mean PROTEIN love!] Now, steak burritos are usually cooked with Flank or Skirt Steak yet I find that you can use any cut you fancy as long as you cut and cook it properly. And my NY Strips made for some seriously good steak burritos, I must say. What better way to feed starving muscles post-workout than with lean, mean, perfectly cooked, juicy steak? The whole wheat tortilla, corn-black bean salsa added sufficient amount of fiber while the cheese provides a good dairy nutritional value. add sourcream, but it's totally optional!  Steak Burrito con
Corn, Black Bean & Red Onion Salsa2 large thick-cut NY strip steaks (lean cut) Rub: fresh coarse ground pepper + garlic powder + kosher salt + McCormick Montreal Steak Seasoning (Grill Mates) + olive oil
Pan-grill to desired doneness.
Whole Wheat Tortilla (10"), pan-toasted just before serving.Grated Provolone & Cheddar Cheeses, for toppingCorn, Black Bean, Red Onion, Tomato Salsa1 small can of kernel corn (the crunchy sweet kind)1 small can of black beans (rinsed and drained)1/2 small red onion, thinly sliced1 medium tomato, dicedkosher saltfresh coarse ground pepper1 small lime, (juices only)1 T chopped green onionoptional: 1 T chopped cilantro Mix all ingredients together and refrigerate for at least 30 mins to marry the flavors together.To assemble: place a toasted tortilla on a plate... dump any and all meat and toppings that you like... wrap & DIG IN... psst... it's okay to be messy. no one's watching.
 Along with my love for fresh asparagus ... [EXHIBIT A]  ...that have come abound this spring/summer is my newfound affection for artichokes [fresh is too darn laborious... canned, bottled, marinated in olive oil or brine? i'll take it!], which makes some of the best healthy eats for weight loss or maintenance or simply just to supplement a healthy lifestyle. Artichokes are packed with fiber and lots of other nutritional value, but, I think, mostly overloooked. Now this is currently my ultimate favorite artichoke dish. This light yet flavor and nutrition-packed pasta [whole wheat of course] is a staple in my regular healthy diet. Super simple to prepare too! - Cook pasta. Saute ingredients, Toss. Enjoy! Chili Garlicky Seafood & Artichoke Pasta1 lb whole wheat spaghetti (fresh, dried, whatever cut you desire)good olive oil2 cloves garlic (i prefer it sliced not minced)1/2 small red onion sliced2 small cans of artichoke in brine or olive oil1 C cherry tomatoes2 C arugula (or spinach or whatever greens you like)chili pepperskosher salt & fresh coarse ground pepper1/2 lb small shrimp1/2 lb mussels (i use the frozen ones that I quickly roast in the oven with garlic, olive oil & chili flakes and then i take them out of their shell)Cook pasta in boiling well-salted water (i can't tell you enough how salting pasta water well gives the noodles sooooooo much flavor - please don't scrimp! but don't go overboard). Saute garlic, onion, cherry tomatoes (until they're almost soft & bursting) in olive oil. salt & pepper to taste. add shrimp and mussels. and then chili flakes (according to your heat preference - but this packs sooooo much punch! - YUM.). lastly, add the arugula until wilted. add salt & pepper as needed. and finally, last few glugs of olive oil just to round out the flavors. Toss "pasta sauce" in cooked pasta. sprinkle a few more chili flakes if you like. Enjoy!
 Steak ala Pobre is a Filipino-style of cooking steak. My version calls for a basic marinade consisting of lemon juice, soy sauce, salt & pepper and worcestershire. Pan-grilled steak is then topped with generous amounts of toasted garlic. Traditionally, gravy is served alongside, but I decided to omit this step for the sake of eating healthy. I just added a few more glugs of worcestershire & steak sauce and a mix of oyster, shitake & baby bella mushrooms quickly sauteed in the pan drippings. Served with Garlic Fried Rice - yuuuuuuuum.  Here's another version - my version of Steak Diane (but virgin, as I omitted the alcohol). Making use of the flavorful pan grill drippings (I quickly sauteed some mushrooms - mix of oyster, shitake & baby bella) and then for a final touch, a good amount of LIGHT cream was added. Cream sauce poured on pan-grilled steak & then topped with toasted garlic... aaaaah melts in your mouth. Welcome to Steak heaven.
 Protein load but still a healthy eat! On my weekly trip to my favorite place on Earth (Wegmans Food store), I decided to browse the extensive beer aisle. Wegmans amazingly carries various beer (has its own wine cellar in the basement & other liquor) from around the world. I am soooo not a liquor drinker. I am just not a fan, but I find it really interesting how liquor adds depths of flavor in dishes when added the correct way and in the right amount Now, this caught my attention:  CHOCOLATE FLAVORED BEER (malt to be exact) WITH REAL DARK CHOCOLATE? How indulgent does that sound? Immediately a light bulb came popping over my head and I thought of the T-bone steaks I already had in my cart (hee hee). I mean, adding chocolate flavors to meat dishes and marinating meats in beers are nothing new, so how about combining the two techniques and marinate my steaks in chocolate beer? OHHHHH LA LA.... my tastebuds and tummy are doing cartwheels in excitement!  First, I generously salted (kosher or sea salt, whatever is best) & peppered (freshly cracked please!) T-bone steaks (2 thin cut pieces) and placed them in a disposable plastic bag. I then poured about 1 C of the Double Chocolate Stout and 2 T of worcestershire sauce (Lea & Perrins) and added a few pinches of red chili flakes for some kick. The steaks marinated in the fridge overnight for maximum flavor but 2 hours would be good enough. The steaks were pan-grilled until medium well. Rested a few minutes and then served with broiled turkey bacon-wrapped asparagus spears and 2 choices of skinny potatoes! (skinny mashed or skinny loaded twice baked with broccoli!) More on the bacon-wrapped asparagus & skinny potatoes later!
Welcome to the Professional Eater's Bistro!
So, apparently, we'd been enjoying A LOT of steak lately. Tryiiiiiiing to keep it healthy though. No high calorie gravy & loaded starches. Just lean, mean, flavorful steak for maximum protein goodness and simple but healthy veggie sides for bonus fiber benefits. This meal definitely falls under my "Healthy Eats" category.
One of my favorite preparations is "Au Poivre" or peppered steak. Super simple. I generously salted (kosher or sea salt, use the best quality for best taste) all sides of the steak equally. I used thick-cut Strip so I had to be really generous with the seasoning to maximize the beef's flavor. And then I (again, generously) smear all sides with good quality coarse grain Dijon mustard & then a generous helping of freshly cracked black pepper came next. And then finally, a few drops of Lea & Perrins Worcestershire Sauce on each side. Into a disposable plastic bag the steaks went & they marinated in the fridge for about 2 hours.
We like to cook our steaks immediately before meal time, medium well, to be able to enjoy them at their "tenderest, moistest & juiciest" peak, using a non-stick grill pan and Pam cooking spray for grilling. On medium heat, it takes about 5-7 minutes on each side. On the first flip, I like to drizzle a little worcestershire sauce on the top side & then do the same thing on the next flip (other side).
For the sides, I quickly blanched a bunch of asparagus spears in boiling salted h20 for about 1-2 mins. until just al dente.(tender but has a bite to it). Once the steaks are done, I let them rest for a few minutes. Meanwhile, using the same grill pan (with all the lovely oils & juices in it), I quickly sauteed some mixed mushrooms (baby bella, oyster & shitake) with a pat of butter and a little drizzle of worcestershire. Et voila! Dinner is ready!
He he he ... have you noticed how much I am loving black beans right now that I'd been trying to incorporate them into most of my dishes?
Couscous is my other "non-grain" go-to grain. It is commonly used in African, Mediterranean and Middle Eastern cuisines. Just like Quinoa Couscous is loaded with health benefits such as protein, fiber, niacin, selenium and Vitamin B. For the health conscious consumers, whole wheat couscous is also available to provide additional fiber and protein. Even during my not-so-healthy living days, I've been a big fan of whole wheat products, being rice, pasta & bread. So it got me really excited when I saw that whole wheat couscous was available at my favorite local grocery store.
Couscous cooks quicker than quinoa. 1 C of couscous is boiled in 1.5 C of chicken broth & 1 T olive oil in a sauce pan for exactly 5 minutes. As soon as the liquid comes to a boil, remove the pan from the heat and keep the lid on. Let rest for about 5 minutes and then fluff with fork and transfer to a large bowl. To the cooked couscous, I added some freshly chopped parsley, slivers of red onion, my favorite (rinsed) black beans & some chopped scallions/green onions & tossed to incorporate. (a little salt & a lot of freshly cracked black pepper to taste)
Paired it with pan-grilled ginger-soy glazed mahi-mahi (marinated boneless skinless mahi mahi fillets with chile, grated ginger, grated garlic and tamari soy sauce).
Another quick-cooking & deliciously healthy eat!
 Now, let me introduce you to my new go-to "grain" that technically isn't a grain. Quinoa is actually a seed related to the spinach family, which cooks & tastes like a grain and makes a nice accompaniment to almost any protein/veggie dish. It's an ideal alternative to grains for those looking to keep their diet healthy and well-balanced. SuperQuinoa is a Superpowerhouse of Supernutrients including a very high percentage of Protein content (all 9 essential amino acids (aka building blocks of muscles); Magnesium, which helps relax the muscles and blood vessels and normalizes blood pressure; of course, Fiber, which eases elination and tones the colon; Manganese and Copper, which are antioxidants that rids the body of cancer/disease-causing substances; also high percentages of Calcium, Phosphorus, Potassium, Iron, Zinc. Quinoa, in its whole grain form may also be effective in the prevention or treatment of diseases such as Artherosclerosis, Breast Cancer, Diabetes, Insulin resistance, etc. Like I said, SuperPowerhouse, SuperGrain, SuperQuinoa.
Quinoa can be eaten as rice or added to soups, salads, even stews, stir-fries, breakfast, etc. One preparation that I like is this dish which is a cross between fried rice and risotto... quinoa cooked in chicken broth and tomatoes and tossed with some shrimp (one of my favorite protein sources), haricot verts (french green beans), & black beans sauteed in olive oil- Very rich in nutrients and fiber due to the green beans, black beans, tomatoes and the star of this dish, the quinoa! You can add any veggies and protein as you wish, which makes this preparation quite versatile.  Quinoa with Shrimp, Haricot Vert, Tomatoes, Black Beans(serves 2-4) Ingredients: 1/2 C quinoa soaking tap water (about 1 C) 1 small can of diced tomatoes
1/2 C chicken/vegetable broth (low sodium) or water 2 T olive oil
2 cloves garlic
medium shallot 1/2 lb peeled & deveined shrimp
1 C rinsed canned black beans (low sodium)
1 C cut haricot verts (french green beans) - blanched in salt water (until just al dente or crisp to the bite)
Method:
First, soak the quinoa in tap water for 15 minutes. This is an important step to wash off the protective coating of the quinoa seeds called "saponin" which prevents birds from feeding on them and is bitter to the taste. If you don't have the extra 15 minutes, go ahead an soak it in hot water for 5 minutes.
When ready, you have 2 options: use the rice cooker as you normally would cook regular rice or use a sauce pan or dutch oven. Combine soaked quinoa, diced tomatoes and chicken/vegetable broth or plain water and cook for 15 minutes or until the water is completely absorbed. When using a sauce pan, bring liquid to a boil, lower the heat and cook for about 15 minutes or until the liquid is fully absorbed.
Meanwhile, blanch (cook in boiling water for a few seconds, just to keep the beans tender but still crisp to the bite) the haricot verts in a large pot. And then saute the shrimps with olive oil, garlic & shallots. Season with s&p to taste. Add the black beans and lightly stir until just heated through.
Remove quinoa from heat, keep lid on and let rest for 5-10 minutes then fluff with fork and transfer to a large bowl. Add in cooked haricot verts, shrimp & black beans and toss.
Happy Healthy Eating!
Granola Bars are now a big part of my daily diet. It's one of my go-to snacks or pre-workout or post-workout energy booster. However, I find that commercial brands (Kellog's, Nature's Valley, Fiber One, Quaker, etc.) are just too sweet and tastes nothing like "natural" to me. I want something that is organic, healthy & does not contain as much sweetener like sugar or corn syrup as the commercial granola bars do. So, I thought, why not make my own? I can throw in whatever fruits, nuts & other ingredients as I please. Plus, no preservatives, no extra sugar and it's guaranteed natural and fresh.
Now, let me share with you my newfound love for Wheat Germ and Flax Seeds, which I am incorporating into this recipe. Since I started getting into this new and improved healthy lifestyle, I have been researching nonstop on health, fitness and wellness issues and tips including better food choices as, obviously, food is a critical area in weight and health management. These (2) ingredients have caught my attention as they are both powerhouses of nutrients/health benefits.
Flax seeds kind of look like sesame seeds. Some of its benefits are constipation relief, clearing up acne, smooth skin, assists in building muscle and burning fat and good for heart health. They are high in fiber and Omega 3 oils which break down existing cholesterol and deposits a thin barrier to prevent its reformation.
Wheat Germ on the other hand is part of a wheat kernel. Wheat germ is considered one of the top ten healthiest foods to include in a balanced diet. It is a good source of essential vitamins, minerals and healthy fats, containing good amounts of protein and fiber to help lower cholesterol, promote heart health, improve digestion and prevent weight gain.
These (2) ingredients are most likely available at your local health/organic grocery store.
I worked with the Homemade Granola Bar recipe from Ina Garten and did some adjustments such as adding flax seeds and replacing the 3 T of butter with heart healthy olive oil.
Why do I call this Power Bar aside from the aforementioned benefits of wheat germ and flax seeds, plus it is a known fact that oatmeal is a very good source of fiber that helps lower cholesterol levels? Cranberry is probably one of the healthiest fruits available, but the most underappreciated. Cranberries best aid in clearing the urinary tract and combat heart diseases and cancer!
The Power Bar: Cranberry-Date Granola Bar
2 C old-fashioned quick cooking oatmeal 1 C chopped walnuts (it's what I had on hand. add whatever nut you prefer.) 1 C organic shredded unsweetened coconut 1/2 C toasted wheat germ 1/2 C ground or whole flax seeds 3T olive oil 2/3 C honey 2-3 T brown sugar 1 1/2 t pure vanilla 1/4 t kosher salt 1 1/4 C chopped dried & pitted dates 1 1/4 C chopped dried cranberries (be creative! add in whatever dried fruits you like! it could be raisins, apricots, etc.)
Method: Preheat the oven to 350dF. Grease a 8x12" or 9x13" nonstick baking dish with low-fat baking spray, regular low-fat cooking spray or butter.
I buy my wheat germ untoasted, so I toast them separately in a flat pan (just until lightly golden) Now, Ina suggests that the mixture of oatmeal, nuts, coconut be toasted in the oven for 10-12 mins (stirring occasionally), I decided to omit this process. If you decide to follow Ina's version and already toasted wheat germ is unavailable at the store, just go ahead and get the regular ones and dump everything in a baking sheet and bake until lightly golden.
Reduce the oven temp to 300dF.
Dump the toasted mixture, combine with the dried nuts in a bowl and set aside In a sauce pan, bring to a boil, the olive oil, brown sugar, honey, vanilla and kosher salt. Stir well and pour the hot liquid (will serve as the "glue") into the oatmeal, nuts & fruit mixture. Stir well making sure that the glue sticks evenly to the dry ingredients. Transfer the mixture to the prepared baking dish, wet your fingers and press the mixture evenly into the pan. Bake for 25-30 mins until light golden brown. Let cool for 2-3 hours before cutting into your choice of serving portions (square or rectangular). Since I make big batches of these, I like to individually wrap each granola bar in seran/plastic wrap and store them at room temperature in a ziploc bag.
Happy Healthy Eating!
 It's baaaaaaaaaaaack! Yes, "Healthy Eats" is back. After a looong hiatus. I can't believe the last Healthy Eats post was back in 2008(last quarter)! Wow. That was a little over a year of just eating to my heart's content, having fun, cooking and baking goodies after goodies, punctuated by on and off bouts of serious excercising. But the bottomline is that there was a loooooot of eating, and a loooooooot less of physical training. I moved to the United States in 2006 as a 110 lb, size 0, 26 yr old young woman who used to eat quite sensibly (no rice, more veggies, thrice or four times a week intensive workouts). I still can't figure out if it's the water or the air, the homesickness or THE FOOD or the climate here that's rendering me unable to control my weight & be consistent in my training. So for the past four years, my weight has "yoyo-d", I have been on and off the diet & excercise/healthy living wagon, up and down, up and down my weight went, and fast forward to February 2010... I reached my all-time high of 157 whopping lbs at 5 feet 2 inches. (I know. How did that happen. Go figure.) I was extremely happy with the other aspects of my life and was eating MORE than well and it eventually took a toll on my body. Last New Year's Eve, I decided not to make any diet resolution,unlike in the past few new year's eves. I simply got tired of starting, getting into the groove, and then eventually getting sidetracked again and again and again... But I knew I had to do something soon. I wasn't getting any younger, I wasn't happy about the way I looked, and the health concerns raised by being overweight really struck me. I haven't gone to my doctor for physical exam in fear of being told that I was overweight (a reality I know) and the potential diseases it might lead to (We have a family history of diabetes - scares me!). I didn't want to be told to get fit, eat healthy, to exercise. I simply wasn't in the mood. Call me stubborn, yes. Valentine's Weekend 2010 came and I decided to prepare Korean Bbq at home and invited friends over. It was then that I had my last meal of pan-grilled pork bellies korean style. The very next day, it suddenly dawned on me. "Why not START TODAY?", I asked myself. "It sounds about the perfect time to start to get back in shape. And you gotta start now. No more ifs and buts. Get healthy so you can go see your doctor, be confident and proud of the fact that you are in good shape. Plus, YOU ARE TURNING 30 THIS YEAR. 30 IS A FABULOUS AGE. SO YOU GOTTA LOOK FABULOUS in time for this milestone!" After all, I didn't "cling on" to my gym membership (even if I'm idle most days of the year) all these years for nothing. It's some kind of security blanket, my gym membership. It assures me that, someday, I will get into the groove & the gym will be right there waiting for me (as it's always been). And so, on February 16, 2010, I took the first step: ELIMINATE STARCHY CARBS. My friend Aissa & I resolved to give up rice for 40 days during Lent and I took the challenge to jumpstart my "Turning 30 & Fabulous" program.Fast forward to April 18, 2010, I am down to 130 lbs (my healthy weight based on height & frame; still losing lbs week per week) & have lost 25 lbs. Waist size has whittled down to 27.5" (and still losing inches!) and now I fit perfectly into my size Small tops & size 4 bottoms... and heck I FEEEEEEEEL FANTASTIC!I have gone from this:  to this:  in 2 months of HARD WORK, I tell you, HARD WORK. and discipline.So what did I do? What have I been doing?  I have been working out. A LOT. I started with 6 days a week of 60 minute-intensive cardio. I swear by the Les Mills Programs (popular worldwide)...SPIN/RPM/Cycling (depending on your physical exertion, it could burn up to 800-900++ cals/hr, great for strength/endurance training) and BODY COMBAT (mixed martial arts, very intense, lots of jumps, kicks, punches, TOTAL BODY WORKOUT, 800-900++ cals/hr, another endurance training). I used to do major weight-training through BODY PUMP (60-minute high intensity, high repetition weight training targeting all muscle groups using a barbell & various weights) during my most active days, but I decided to concentrate on Cardio first to burn the fats. I know! I know! That is a Major No-no as both cardio & weight training are important in the weight loss/fat loss process (Overcardio & zero weight-training burns muscles, which you do not want to happen because you need muscles to burn fat). But that's what I did, cardio sessions like there was no tomorrow. I was so motivated and that motivation fueled my workouts with high energy. And it worked. Pretty fast. I could almost see the fats melt away in front of my eyes. See, the thing with me is that I am generally a sporty person. I enjoy physical exertion and have very high energy for it. Like many other aspects in my life, once I begin to enjoy something, I become really passionate, almost obsessed and addicted. But then, eventually, I will reach the point when I simply get bored or lazy. Boredom & laziness = bad combo. 1.5 months into the program (at 134 lbs), I reached the dreaded "plateau". That's when the body's already adapting to the new training & diet regimen that have been introduced to its system, you know, like it's getting comfortable in its new environment to the point that it simply stops metabolizing, hence fat loss also comes to a halt. So I read up and tried to find out what (aside from skipping weight training) else I have been doing wrong. The simple rules for successful fat loss are: 1. more calories out than in. - CHECK. (i was working out so much and not eating much that the calorie deficit was too high - no rice, no bread, no pasta, mostly veggies and fruits, oatmeal, chicken, shrimp and tofu, no snacks in between and NO EATING AFTER 6PM - too tired from workout anyway.) 2. do cardio.(lots of it.) - CHECK. 3. lift weights. 4. drink plenty of water. 5. rest. 6. eat frequently. 7. keep your body guessing.
I have been eating clean. In fact too clean that I am barely reaching my daily caloric limit and then I do intensive training so that brings up the caloric deficit even higher. (Bad move. Body gets used to the lesser calories. It shuts down. Weight loss = FAIL) I have been doing cardio exercises like mad, hence burning muscles. (Without muscles, you can't burn fat) Now the critical part: Ever since, I didn't really like drinking water. I mean, how can something tasteless be good for you? I drink it mostly during workouts. Outside of the gym, I opt for coffee or juice or anything but water. Water, as I found out, IS A MIRACLE FLUID. It nourishes the body (most importantly the muscles) to keep the metabolism running at its optimum level. Just like a car, if you don't change the oil or gas up, it would not run as it's supposed to. Dehydration also shuts down the system, making itself store more water (because of the lack of it), hence you experience BLOATING. If you drink a lot of water, the body will then be satisfied with the continuous supply, hence it will naturally release all the stored unnecessary water all over your body. Also, I wasn't eating much. I became too psyched with working out that I completely forgot all about nourishment. Exactly like water, the muscles need something to feed on to keep it going. If you feed yourself every 2-3 hours (small meals, no "GO BIG TIME" meals or anything like that), the body will be assured that it will get its needed energy source, thus it will work more efficiently in growing muscles and burning fat. As for lifting weights, it helps grow muscles, and the more muscles you have, the more efficient your body metabolizes and the more fat you will burn. In fact, weight-training burns more calories than cardio and you continue to burn more calories for up to 24 hours after the workout. As for keeping the body guessing, getting into a workout program and doing the same routine over and over again at the same pace and same duration also leads to weight loss failure. You need to frequently change your routine, time, pace/intensity & duration to keep the body active. Ultimately, one needs to rest to let the body heal and recuperate from the training. If you keep on working your body without rest, you guessed it, body won't work properly = overfatigue = minimal weight loss.
I had to devise a new game plan and push myself further: I.) Training: Start weight training again and alternate it with cardio workouts. Do a different cardio-strength/weight training routine every week. Do various cardio exercises. I do Spin/RPM/Cycle OR Body Jam (dance class) OR Body Combat (mixed martial arts). Work out at varying times (morning or evening). Alternate between high and low intensity exercises. For strength-training, I am currently obsessed with Body Pump, (to work all muscle groups. Push ups, core workout, barbell, weights, high intensity, high repetition, it's a major fat burner and muscle builder.) the routine varies every session, so you get to do a different workout everytime. II.) Drink at least 2 liters of H20. I can do 3L now. I have to stop myself sometimes, because hyperhydration can also be bad. Each weekend, I do my grocery shopping and prepare different meals that I can graze on over the following week. I now eat every 2 hours and continuously graze on fruits, granola bar, whole wheat crackers, etc and make sure to eat a good serving of protein (via a protein bar) at least 2 hours before workout and have some simple carbs and protein at least 30 minutes to 2 hours (the optimum "window" when metabolism is at its peak and feeding the muscles is best) post-workout (say, a peanut butter sandwich - i mix mine with Nutella :D on whole wheat bread or a granola bar or a protein shake) And finally... III.) REST. REST. and more emphasis on REST. I have to stop myself from being too addicted to working out and make time to relax and let the body heal. Did you know that your body actually burns fat when at rest?
What am I eating? I try to have more variety in my diet, more choices of vegetables and meat and fruits. Still no rice. But I now eat pasta and bread (at minimal amounts and ONLY WHOLE GRAIN). From 4-6 cups of coffee a day, I limited my caffeine intake to 1-2 cups and NO DESSERT/SWEETS. (my poor sweet tooth,but you gotta do what you gotta do!) My new favorite words are: light, low-fat, low-cal, low-carb, fiber-enriched, protein-enriched, edamame, soy, whole, organic and fresh. For breakfast, I might have a bowl of cereal with sliced kiwi fruits and soy milk or a banana and oatmeal. In-between snacks could be a granola bar or an apple (i loooooooooooove fuji apples, can't get enough of it.) or 100 calorie (97% fat free) plain/kettle corn popcorn (high in fiber, not much fat) or some whole wheat crackers and cheese. Lunch may be stir-fried veggies with tofu, chicken or seafood - I stopped eating beef and pork for a while, but I have come back to the dark side,my friends. I can beef and pork once in a while :) or whole wheat pasta with veggies and protein and doused simply with heart-healthy garlic extra virgin olive oil, topped with a small amount of cheese (i like pecorino romano, asiago, fontina, gruyere and of course parmeggiano romano). Post-workout, I like to have a protein bar or peanut butter & nutella on wheat or an apple or an orange. Since I work out on most weeknights (mornings on weekends) and get home around 8pm, which is too close to bedtime, I'd rather have a light sandwich than a full meal.
Been on the new program for about 3 weeks now, I have finally broken out of the plateau phase, and continue to lose inches and lbs. I am starting to feel those muscles now (hee hee) but still working on the "cuts" and more toning especially in the core area, FLAT ABS, gotta have it!, and hopefully be able to control it for good and fully embrace this change of lifestyle.
I keep active (I actually find myself hyperactive most of the time)... I have a good support group (I have family, bf & friends to thank for that) ... I eat clean ... and REWARD MYSELF WHEN I NEED TO ( I can still have that Gelato without feeling guilty about it.) ... I feel great, like I'm in the bestest shape of my life...I feel truly happy and I love how the bf stares at me, smiles and says, "You're glowing and you look MORE beautiful. AND HOT. (haha!) Keep up the good work ;)" - that's the best motivation ever - PLUS THE BIKINI I INTEND TO WEAR THIS SUMMER AND THAT NEW PURSE I PLAN TO REWARD MYSELF WITH ONCE I REACH MY FITNESS GOAL. It's a long process, yes, however, weight loss is a not only a phase or a fleeting moment in life, IT IS A CHANGE OF MINDSET AND LIFESTYLE.
I AM PROUDLY TURNING 30 IN A COUPLE OF MONTHS and I'm ready and I shall look my best for the part. 
Spring Pasta
1 lb fresh/frozen scallops 1 C chopped 97% fat free ham 1 lb fresh asparagus 1/2 lb haricot verts (french green beans) 1 C peas 1 lb organic whole wheat linguine s&p pecorino romano shavings olive oil shallots garlic
Method: This recipe is very versatile. Throw in whatever protein, veggies and cheese (just keep it a minimum - a little to taste is fine) you like!
Very easy to make: Boil pasta in salted H20. Brown scallops. salt and pepper to flavor. Set aside. Brown ham. Set aside. Saute shallots and garlic. Add vegetables (except peas) and cook for a few minutes. Quickly add cooked scallops and ham and peas (at the last minute). Toss cooked pasta (including some pasta water) in the veggies. Salt and pepper to taste. Serve with pecorino romano shavings and drizzle with a little more olive oil.
Happy Healthy Eating!
This is my favorite type of Korean Fried Chicken using Yangnyeom sauce/glaze. - crunchy, fall of the bone chicken pieces bathing in sweet, spicy, goopy garlicky sauce.
It was probably due to the relatively high immigration rate of Koreans to the United States, that korean fried chicken (fondly called KFC or the other fried chicken) also made its way to the US (the same way that friend chicken stores have been mushrooming in the bustling Korea Metro that is Seoul) and has been loved by many including non-Koreans like me.
Major franchises of KFC across the United States include Unidentified Flying Chickens, Bon Chon, Kyochon & Cheogajip to name a few, offer their own signature style of fried chicken. Seasoned & then double-fried... Double-fried then dipped in Soy-ginger glaze (ala bbq)... Double-fried then dipped in Yangnyeom sauce (tangy sweet garlicky spicy glaze)... and many other variations.
My favorite would be Yangnyeom style or Yangneom Dak (yangneom Chicken), which I first tasted at Cheogajip and have been a fan of for a few years now. This kind of chicken is tooooooo addicting, but could get pretty pricey. So I decided to try my hand at making it at home at a lower cost. After some research, which yielded many different approaches on the recipe, and some adjustments in ingredients and cooking process, I finally came up with my best adaptation of the recipe! Now, I can have "KFC" anytime!
Korean Fried Chicken alla Kimi w/ sweet sticky spicy garlicky glaze
Ingredients: 12 pcs bone-in skin-on chicken thighs (or any combination of your choice of chicken parts) H20 (for boiling) 2 T whole black peppercorns kosher salt 1 C rice powder kosher salt coarse ground black pepper 2 eggs
Glaze: 4 cloves of garlic, finely minced 1 T grated ginger 3 T sesame oil 1 C H20 4 heaping T Gochujang (korean red chili paste) - this recipe is for medium spicy (use less for mild, more for burn-your-tongue spicy) 1/2 C brown sugar 1/2 C brown/regular corn syrup (i like to use korean brand) 1 T soy sauce (kikkoman) 1/4 C rice vinegar 1/2 T roasted sesame seeds
For garnish: roasted sesame seeds & chopped green onion
Method: 1. In a large pot, cover chicken thighs with enough H20. Toss in peppercorns and season generously with sea or kosher salt. Let boil until chicken is completely cooked. Drain thoroughly and refrigerate for 2 hrs (or overnight). This process helps dry out the chicken making it crispier after frying. Also the boiling process ensures that the chicken is fully cooked and mimizes frying time. IF using immediately, just do the best you can to dry off the chicken pieces by patting them down with paper towels. While you prepare the glaze, you may also keep the chicken pieces refrigerated.
2. Prepare the glaze. Dump all ingrdients into a sauce pan. Bring to continuous boil, stirring once in a while, until sauce becomes thick. (About 20 mins) Set aside.
3. Ready to fry the chicken. In a large bowl, toss together chicken pieces, rice powder and 2 eggs. Mix with hand until all chicken pieces are evenly covered with powder/egg mixture. Deep fry (I like to do this in a wok, which I find, aides in faster and even frying) until golden brown and crispy.
4. Place fried chicken pieces in a bowl. Pour all of the glaze over the chicken pieces and keep tossing until all chicken pieces are well coated with the glaze.
5. Transfer to serving dish, sprinkle top with roasted sesame seeds and chopped green onion. Serve with rice or as koreans would do it, with some shredded cabbage dressed with thousand island (ketchup + mayo) and pickled radish.
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***DISCLAIMER: I am not Korean nor a korean cooking expert. I SIMPLY LOVE KOREAN FOOD (or everything about Korea for that matter). The recipes you will find here termed "Korean Eats" are merely adaptations of my favorite "Korean Eats". I cannot guarantee that they are authentic (in ingredients and technique) but they're the closest I could get to the taste of the traditional. I have also made some alterations to suit my own taste.***
 For this round I decided to add melted chocolate to the batter to make for a denser, chocolatier cookie. This time, I used Scharffen Berger chocolate/cocoa powder and Scharffen Berger Bittersweet Dark Chocolate which makes these Crinkles DOUBLY CHOCOLATELY GOOOOOOOOD. Feel free to use other good quality chocolates of your choice. THESE ARE GUARANTEED BETTER THAN THE LAST ROUND. (Definitely THE BEST I'VE MADE THUS FAR) ...Still debating whether I should go for Round 3 or not...  Double Chocolate Crinkles - Scharffen Berger style(makes about 18 medium-sized crinkles) Preheat oven to 350dF. In a double broiler/microwave, melt 3-4oz good quality Bittersweet Dark Chocolate (I used 1 3oz bar of Scharffen Berger), let cool. set aside. In a large bowl, sift 1/2 C good quality (preferrably dark) cocoa powder (I used Scharffen Berger... Valrhona is also an excellent choice) 2 C flour, 2 t baking powder, 2 C brown sugar & 1/2 t kosher salt.Add 1/4 C canola oil and the melted chocolate. Stir until just combined. Add 4 separately beaten eggs and 2 t pure vanilla extract. The mixture will be moist. Stir until just combined. Chill in the freezer for about 5 mins, so it's easier to handle but if you absolutely cannot wait, form 1.5" balls (about 1 heaping T) and dredge the balls in confectioner's sugar until well coated. Place the balls on a Silpat-ed or well-greased and wax/parchment paper-lined baking sheet, about 2" apart. Bake for 10-12 mins. It really varies per oven, mine baked for exactly 10 mins until the tops are crackly & the cookies are still soft to the touch. Remember, that carry-over baking will do the rest of the job for you. Let the cookies rest for about 3 mins on the baking sheet then transfer to serving dish/wire rack to cool completely. Enjoy with a cold glass of milk or your favorite coffee or tea blend!
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