The Art of Modern Wifery: 2010

Super Easy Pizza

So this is the kind of dish I didn't think I would ever make at home. But after tasting Mme. SF' masterpiece, I was convinced that good pizza is basically homemade. Now I admit that I make bread now and then, but I have to say bread making is not my favorite kitchen activity. It's messy and I find it a little bit harder to clean. Nonetheless, my pursuit of good pizza has led me to this pizza dough making experience.

This recipe is has basically the same ingredients as Mme. SF' slice of deliciousness, but it's a lot quicker.

Super Easy Pizza

Dough:

2 cups flour (I highly recommend the bread flour but plain flour works too)

1 - 8gr sachet of dry yeast (about 2 tsp)

1 tsp sugar

1/2 tsp salt

2 tbs olive oil

3/4 cup warm water

For the sauce:

tomato paste

olive oil

Herbs (I usually use oregano, thyme, and basil)

1 tbs red wine (optional)

Toppings:

Anything you want and shredded cheese

Combine all of the dough dry ingredients in large mixing bowl. Add oil and water, and mix to a soft dough.

Knead on a floured surface until soft & pliable. Return to mixing bowl & over w/ saran wrap/cling wrap & leave in a warm spot for 30 minute, until dough double its size.

Meanwhile, in a bowl, combine all of the sauce ingredients. Stir and set aside

Preheat oven to 375 F (190 C - 200 C). When it has risen, 'punch' the dough once to remove air bubbles. Remover from bowl & knead gently for 1 minute. Roll dough out the the desired size, shape. Transfer to a greased & floured pizza pan. Spread sauce & add toppings

Bake at 375 F (between 190 C - 200 C) for about 15 minute or until cooked (depending on how thick it is) Bon Appétit!

Fish with Honey Soy Glaze

Labels: Meats/Seafoods |

I tried this recipe a quite sometime ago, and I liked how it turned out although I used the powdered garlic and omitted the ginger. This time, I actually used freshly grated ginger and garlic, and Msr. Quatre and I thought I've made a completely new dish. I served the fish on top of Asian style couscous (instead of the regular butter, and stock, and cumin, I used soy sauce and sesame sauce) and broccoli and onion stir fry, but I think this will be good with just plain rice and bok choy.

Fish with Honey Soy Glaze

(make: 2 servings)

2 fillet of fish your choice - preferably skin on (I've used snapper, trevally, and salmon)

1/4 cup soy sauce

1.5 tbs honey

lime juice from 1/2 of lime

1 tbs sesame oil

1/4 tsp of chili flake (or less if your chili flake is extra spicy)

about 1 cm/ 1/2 inch fresh ginger

2 cloves garlic

1 tbs vegetable/canola oil

For couscous

1/2 cup couscous

1/2 cup + 2 tbs hot water/ broth

1 tsp sesame oil

1/2 tsp soy sauce

All this part is optional, but it's nice to season the couscous

1/2 tsp parsley - fresh or dried doesn't really matter

1/4 tsp ground paprika

freshly ground black pepper

For fish: First grate the ginger and garlic and put them in a medium bowl. Whisk together the grated garlic, ginger, soy sauce, honey, sesame oil, lime juice and chili flake until well combined. Reserve about 1.5 tbs of honey soy and in sauce pan, heat the rest of the mixture over medium high heat on a tiny pan until mixture is reduce, stir often.

Put fish in the 1.5 tbs honey soy bowl. Coat the fish with the honey soy and then let it sit with skin side up for about 30 min - 1 hour.

Heat grill pan or medium skillet, add the vegetable/canola oil, and place fish skin side up. Now it depends on how thick your fish is, my fishes took about 3 minute on each side. Carefully flip fish, and cook the other side. While the other side is cooking, brush the fish with the honey soy glaze. Check the fish doneness. To serve, make a bed of couscous on plate, place the fish on top, and lightly drizzle with the remaining honey soy.

For couscous : While waiting for the grill pan to get hot, place the couscous, hot water and everything else BUT THE PARSLEY in a bowl, give it a quick stir. Cover and let sit until fish is ready.

Broccoli Bacon Salad

Labels: vegetable |

Well summer is coming and that means....BBQ season! And here is one of my favorite side dish for the event. It's easy to make, scrumptious, and best of all, it contains BACON. I had Msr. et Mme. SF tried this salad and now I have been pressured to post the recipe. So it is a safe dish to have to your next gathering as it is guests tested and just watch how it'll be one of the first dish that will be gone at the end of the shenanigans.

Broccoli Bacon Salad

(make 4 - 6 servings)

4 cups broccoli florets (about 2 medium heads)

2 hard boiled eggs - mashed

1/4 cup shredded carrot

1/4 of red onion, sliced

2 bacon strip, crisp-cooked, drained, and crumbled

2 green onion - sliced

1/4 cup raisin

I have to say it's a little tricky to write the recipe for the dressing, as I usually just use what I have around the house. So just treat this part as a guidelines and just taste it to your liking. When you make the dressing, put the oil gradually. It is better to add more oil toward the end

then ended up with a super oily salad.

For the dressing

1/4 cup mayonnaise, olive oil, or salad oil, or a mix of mayo and oil

2 tsp mustard (I've used dijon mustard and whole grain mustard)

1/2 tbs lemon juice or white wine vinegar

1 tbs sugar

salt and pepper to taste

Wash broccoli floret and soak it in salt water for about 30 minutes and strain. In a large bowl, layer broccoli, mashed eggs, shredded carrot, green onion, and raisin. Set aside.

For dressing, in a medium bowl, with a whisk combine mayonnaise or oil or both, lemon juice, sugar, salt, and pepper. Spread over vegetables, toss to coat. Cover and chill in the refrigerator for at least 2 hours and up to 24 hours. Just before serving, stir to coat and sprinkle with bacon.

Saturday Morning Muffin

Labels: Bread, Easy |

Have you ever found yourself with super - super ripe bananas in your kitchen? Well apparently, while I was gone on my vacation, Msr. Quatre is hooked to fried banana and has been buying ripe bananas. So when I got home, I found 6 overripe bananas. I am too cheap to toss them but I just hate (I repeat HATE) the smell and the taste of overripe banana.

Trying to get rid all of those bananas, I planned to fry them all Friday night. Apparently I forgot to calculate our scrumptious fish dinner and there was no way we could eat 6 fried bananas. Still in my mission of getting rid all of my bananas, I decided to make banana chocolate chip muffin Saturday morning. Msr. Quatre was quite happy about this and I found that muffin is quite quick and easy to make and it goes really well with morning coffee or milk tea.

So adapted from the Better Homes cookbook, here's the recipe. Enjoy!

Banana Chocolate Chip Muffins

Make 12 muffin

1.5 cup all purpose flour

1/2 cup sugar

2 tsp baking powder

1/4 tsp salt

1 egg - beaten

1/2 cup milk

1/4 cup cooking oil

3 ripe bananas - smashed

1/4 cup chocolate chip

Preheat oven to 400 F (200 F). Grease standard muffin cup and set aside. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center, set aside

In another bowl combine egg, milk, and oil. Add egg mixture all at once to the flour mixture. Stir until moistened and batter looks lumpy. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18 to 20 minutes and a wooden toothpick inserted in centers comes out clean.

Now this part is depends on your oven but with my oven my muffins are cooked but doesn't have that nice golden brown on the top so here's what I did.

Switch oven to broil (heat comes from the top) and let it stay in the oven for another 1 to 2 minutes. Make sure you check them so very often this time or you'll have a charred black muffins top.

Take muffins out and cool on a wire rack for 5 minutes. Serve warm!

How to Unstink the House

Labels: Household tips |

Love frying but don't like the lingering odor it left behind? I know I do! Fried food are one of my favorite thing to eat (for me if it's deep fried then I'll eat it - and trust me, I had farm cockroach in Thailand, and the reason I had it was because it was deep fried!) but frying is definitely the last thing I want to do in the kitchen. Thinking about the mess and the stale oil it left behind, usually makes me take out the steamer and convince myself that I need to be healthier by eating steamed food.

But don't be afraid people, do this and you'll be able to get rid of that fried smell.

Without turning on the kitchen fan, boil 3 cups of water mix with 1 tbs cinnamon powder and a splash of lemon juice over medium heat. Once water is boiling, let it simmer for about 1 hour or so. You can always be creative and add a drop of vanilla or cloves powder.

Now, I found that this trick works like charm and I 've been enjoying fried chicken, fried wonton, fried pork rib...hmm fried food!

Smoked Chicken Pasta

Labels: Meats/Seafoods, Pasta |

Do you remember what is the first recipe you tried? Well as for me, I think this is one of my first recipe I tried and actually wrote on an index card. It passed in-laws and guests inspection and it has always been a good people pleaser. I've made it with regular chicken but I find that the smoked chicken will actually give your taste buds much more satisfaction.

This dish is quite easy and quite versatile. I've substitute so many things in it and it still turns out delicious! Pair this dish with the no knead bread and your guest will think that you've slaved all day in your kitchen. So by request of one of my food tester, I'm sharing one of my staple pasta recipe

Smoked Chicken Pasta

(make 4 - 6 serving)

2 tbs butter

1 medium onion, chopped

1/2 red pepper, chopped

1/2 lbs (500 gr or about 6 mushrooms) crimini mushroom

1/2 lbs (500 gr) shitake mushroom

1 tsp salt

4 tsp flour

1 1/4 cup chicken broth

3/4 tbs paprika powder - if you have to choose between hot and sweet paprika powder, I would suggest that you'll pick the sweet one or your taste buds will end up with a burning sensation

2 tsp dijon mustard

1/2 lbs smoked chicken breast (about 1 big breast or D/E cup in human) - cut bite size

12 ounces penne/fussili - you can use any kind of pasta. I think at 1 point I mixed penne, linguini, and one of those shell shaped pasta, I mean they all taste the same anyway

1 cup light sour cream - sometimes I mix my sour cream and plain yogurt

1 tsp chopped fresh dill

Cook pasta as directed to your liking.

Melt butter in large skillet over medium heat. Add onion and red pepper, cook & stir occasionally until onion is translucent (about 10 minutes).

Increase heat to medium high, add mushrooms & salt. Cook & stir until mushroom are well browned (about 7 minutes). Reduce heat to medium low. Add flour and stir for about 1 minute.

Add broth, paprika powder & mustard. Mix and reduce heat to low and let simmer until sauce thicken (about 3 minutes).

Stir in chicken & dill & cook 1 minute. Before serving, mix in sour cream to sauce. Toss noodles with sauce. Enjoy!

Chicken Crispy Cup

Labels: Meats/Seafoods |

Don't you hate it when you realize you are left with a little left over of uncooked wonton or egg roll or dumpling skin? I think it's a conspiracy between the manufacturers and the world' butchers association that you'll always have skin left over that will be too many to toss but too few to make another batch of wonton or egg roll or dumpling. It seems like mine always ended up in the freezer and in a couple months, when I decided to make more, they've become dry and I would have to buy more and toss them anyway.

I was determined not to let this happen again (my life is filled with big missions) so this time, I made the chicken crispy cup (take that wonton or egg roll or dumpling skin manufacturer!). I think this dish is a union between lettuce wrap and egg roll. I saw this dish before at restaurant and it's actually pictured on the front of pampas spring roll pastry.

Chicken Crispy Cup

for the cups:

6 spring roll pastry (I had the pampas brand at hand)

for filling:

1/2 lb (500 gr) ground chicken (or pork or turkey)

1/2 red bell pepper - diced

2 green onions - thinly sliced

2 garlic - minced

1 tsp minced ginger

1 225 gr canned water chestnut (or 1 green apple) - diced

2 tbs hoisin sauce

1 tsp soy sauce

1 tsp sesame oil

1.5 tsp rice wine vinegar

1.5 tsp hot sauce (optional - I use the ABC hot and sweet sauce)

1/2 tsp fish sauce

to make it pretty:

shredded carrot or cucumber or both!

mung bean noodle - deep fried in hot oil. Before frying, DO NOT soak the noodle in water, just separate them and fry. Make sure the oil is HOT.

Cut the pastry into 4 to make a 3.5 x3.5 inch (about 9 x 9 cm) square. Place 1 square on top of other square to make a star shape. Lightly coat muffin pan with cooking spray and press star shape pastries into the pan. Bake at 300F (150C) until they're golden (about 15 - 20 minutes)

While the pastry in the oven, mix hoisin sauce, soy sauce, sesame oil, vinegar, and hot sauce in a small bowl. Heat 1 tbs oil on medium heat. When oil is hot, add green onions, garlic & ginger, fry for 30 seconds (more or less). Add chicken and cook until almost cooked. Add red bell pepper and water chestnut (if using) and cook for about 1 minute. Add sauce. Mix well and simmer until sauce becoming a little thick. Add fish sauce, mix and cook for another minute. Remove from heat. If using green apple, add green apple and toss well with the chicken mixture.

To eat: Put about 1 tbs of chicken in mixture in the cup and top it with fried mung bean noodle and shredded carrot or cucumber.

How to Unshrink a Wool Sweater

Labels: Household tips |

So I've wrote more about my cooking on this blog but I am trying to get it to cover everything about the art of wifery (is wifery even a word??). To start, here is a useful tip that might come in handy.

So a couple weekend ago, we accidentally washed Msr. No Quatre' in 'may or may not be' hot water and ran it in the highest temperature of our dryer. Needless to say, his sweater shrunk to 1 size smaller and then claimed that it was his favorite sweater (it seems like we always ruin his 'favorite' clothes and everything is his favorite clothes once its ruined). After some asking around my network, and phone calls to mère de Msr. No Quatre, and research on google, I found some tips about how to unshrink wool sweaters. I like this one since I found it in both ehow.com and one of those website for fashionistas (and believe me, they take their cashmere sweaters seriously!)

How to Unshrink a Wool Sweater

Soak sweater in warm water mix with hair conditioner (They didn't specify how much conditioner I needed, but I had about 2 big squirts)

Then stretch (It'll help if you know how big it was originally. I kept on pulling and I might have make his sweater 1 size larger but no worries, we could just rewash his sweater in hot water right?! haha)

Drain water, do not wring sweater, but gently press it to get excess water out.

Place 2 absorbent towel on a counter or floor, put sweater on top and shape. With another towel, blot sweater to remove additional moisture. Lay flat and air dry.

No Knead Bread

Labels: Bread, Easy |

I used to think that it is just easier to buy bread than to make one. Thinking about the mess from kneading, flour dust, sticky dough all around the kitchen, it'll create usually make me run into the store and buy the most expensive loaf. But then I get to know Mme. SF here in Melbourne. She made gourmet pizza for lunch one day and the fact that Msr. no Quatre once proclaimed that bread is one of his favorite foods other than pizza (yeah I say it's same different), the tiny voice in my head screamed at me that I should at least try bread making.

I started easy with 30 minutes pizza dough and progressing to garlic breadstick and sweet potato roll. And now after a year of bread making with just plain-old all purpose flour, I actually bought bread flour (wooo hoo) - a big 5 kg (10 lbs) sack too!! And last night, I made my first bread with it and it comes out delicious. I say it's a long process, since you have to leave the dough overnight and an additional 2 hours, but easy enough as no kneading is necessary.

I got this recipe from www.steamykitchen.com which is adapted from mark Bittman from the NY Times who got it from Sullivan Street Bakery which has been adapted again by Rose L Beranbaum (it's like saying the sister of a sister in law of a friend of a friend haha).

No Knead Bread

3 cups bread flour

1/4 tsp instant yeast

1 tsp table salt

1 1/2 cup warm water (my water was about 125F/50C)

Combine ingredients and mix with wooden spoon until dough just comes together. It'll be sticky. Cover with plastic wrap and let sit on the counter for 12 - 20 hours.

With a wet spatula, dump the dough on a floured surface. With wet hand, fold the edges of dough and form into a ball-ish shape. Generously dust flour on a cotton towel (don't sneeze or the little mess part is history) and set dough seam side down on top of the towel. Cover and let sit for 2 hours

Place covered pot (make sure your pot and its cover are oven proof!) in the oven and preheat to 450 F/230 C . Remove pot from oven, and dump dough into pot. Cover and bake for 30 min. Uncover and bake for 15 - 2o minutes or until the crust is golden. Remove from pot. Now the hard part: let it cool in the wire rack. Happy eating!

Sweet Grilled Chicken

Labels: Indonesian Foods, Meats/Seafoods |

Of all ways you cook your food, I say my favorite will be grilling. Of course, outdoor BBQ is the ultimate grilling experience, but since a BBQ cost an arm and a leg here in the land of the down under, a stove top grill is an excellent substitute. I love my grill pan, got it at Costco a while back and I use at least once a week. So last week I made sweet grilled chicken (Indonesian style), it was delicious and quite easy to make. Although Msr. Quatre thinks it was a long process for the dish, I said it was well worth it. I forgot to take a picture, but it was "guest" tested and just yummy!

Grilled Chicken

1 chicken - cut into 4 or 8

butter

sweet soy sauce (it's Indonesian, it's dark, thick, and I think it has a molasses after taste)

1 (about 1 - 1.5 inch) galangal

1 lemon grass - cut into 3 or 4

3 bay leaves

5 red chillies - ground (I cheated I used "sambal oelek" red chillies paste)

2 cloves garlic

4 shallot

5 candlenuts

1/2 inch turmeric root

salt

Place garlic, shallot, candlenuts, turmeric, and salt in a food processor. Process well to form a thick paste. Boil chicken in water (or better yet coconut milk) with the paste, lemon grass, and bay leaves until chicken is cook in medium low heat.

Cool chicken, discard juice and move chicken to a ziploc bag. Add chillies and enough sweet soy sauce to cover chicken. Let it stand for 1 hour to overnight.

Melt butter (about 1 tbs) then add sweet soy sauce, stir well. Brush chicken with butter and sweet soy sauce mixture. Grill until chicken are hot and skins are slightly burn (about 20 minutes and re-brush chicken with butter mixture after turning)

Fried bananas

Labels: Dessert, Fruit |

Lately, I've been having fried banana fever. I think it is one of my favorite desserts of all time. It is easy to make, cheap, contain no sugar, yet very delicious. Through out years of experimenting, I've found my favorite technique of frying my bananas. The trick is to press (or I say massage) the banana lightly before putting it on the frying pan.

Delicious fried banana

Ingredients:

Bananas

about 1/2 tbs Butter for each batch

- Press the bananas lightly so they're slightly flat but not mushy

- Melt butter and pan fry bananas on each side til they're brown

- Serve with chocolate drizzle or nutella or vanilla ice cream

- Bon Appétit!

Vegetarian Night

Labels: vegetable |

I know that eating vegetable is supposed to be good for you, let you live long (and prosper hopefully), and bla.bla..bla..but for as long as I ever remember, I've always a steak kinda gal. Sure, I had a "I'm going to be a vegetarian" phase during college, but that only last until I drove pass Phil's BBQ or about 2 weeks. I had to go to that Albertsons (a grocery store) where it happens to be about 2 blocks away from Phil's (haha)

Anyway, as I have more information on how healthy veggies really are (and lost my ability to lose 4 lbs just by skipping lunch for the 1st half of the week), I've been trying to include more veggies in our diet. And Tadaa...now we have vegetarian night. So far it has been good and I've tried several veggie recipes that are not my usual vegetables stir fry (the soy sauce and sesame oil magic). The good thing about this culinary expedition is I get to try Indian and the Mediterranean cuisine.

Learned from mon amie', also a self-proclaimed chef de cuisine, friend, I managed to whip out tomato curry and aloo gobi (thanks to www.manjulaskitchen.com)

Tomato Curry
1 onion
10 tomatoes
1/4 tsp (or less) fenugreek seeds (use very little or your curry will turn bitter)
1 1/2 tsp black mustard seeds
2 tsp curry powder
1 tsp cumin seeds
1 tsp cumin powder
1/2 tsp chilli powder (optional & use at your own risk)

Heat oil until it's hot (Test it by adding 1 cumin seed to the pot and if it's start to crackle, then you're good to go). Add mustard seeds, fenugreek, and cumin seeds until they're crack (a little warning: do add onion right away or you might find mustard seeds around the kitchen 1 week after you make this)

Add onion and cook for 5 minutes/ until translucent. Add tomato & curry powder. Stir and cover. Cook until tomatoes are soft. Add salt & mix well. If tomato curry look dry, add a little water or milk. Serve hot

Aloo Gobi
2 cups cauliflowers
2 med. potatoes (cubed)
1 small onion
3 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
3 tbs water
3 tbs oil
pinch of asafetida (I don't have this one and it turns out fine)
1/2 tsp cumin seeds
green chilies & ginger (optional) - shredded
2 bay leaves
1 tsp salt (to taste)
2 tbs chopped cilantro
water as needed

Deep fry potatoes until golden (So I tweaked this part, but I just love how the final textures of the potatoes. Beside who doesn't like fried potatoes, I mean french fries, that's right french fries not chips, are delish!)

In a small bowl, mix shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tbs of water to make paste.

Heat oil in a pan until it's hot. Add asafetida & cumin seeds, after seeds crack, add bay leaves, onion, and green chilies. Stir until onion become soft. Add spice paste & stir ' til spices start leaving the oil

Add cauliflower. Add salt & 2 tbs water. Mix well. Cover & cook until veggies are soft. Add potatoes and stir

Turn off stove, add cilantro, mix well. Let stand for 1 min. Serve hot with a roti on the side.

Sophisticated Mac-n-Cheese

I think Mac n Cheese is a very American dish; in fact, I didn't know its existence until I got to live in America. The first time I had the box Mac n Cheese, I thought that it was OK and didn't really care for it. Several years later, a group of us went to a restaurant and they told me how good their Mac n Cheese is, so I gave it another go, started to open up to this dish, and now it's in our occasional week meal (not because i don't like it, but face it, I don't want to get fat).

So after a full week craving mac n cheese, I finally made them yesterday. I got a basic recipe from The Better Homes Cook Book, but as always, I tweaked the recipe to my liking. I used smoked and mozzarella cheese and it turn out delicious. Of course I added a splash of white wine and italian herb to sophisticate my meal (after all I'm not in college anymore). I paired the mac n cheese with a simple salad and yes, it was a delicious dinner! I forgot to take a picture of it but it looked good (note to self: take more pictures of our food!)

Here's my tweaked version of Better Homes mac n cheese (as I call it sophisticated mac-n-cheese)

2 cups macaroni

1 brown onion

1 tbs butter

2 tbs flour

2 1/2 cup milk

1 cup shredded smoked cheese

1/2 cup shredded tasty cheese (cheddar)

1 cup mozarella cheese

1/2 cup parmesan cheese

Black pepper and Italian herb to taste

1/4 cup white wine (I used Sauv. Blanc but i think any white wine will work)

Cook pasta according package direction, drain, set aside. In the same pot, melt butter, add anion and cook until soft, add flour, stir. Add milk and cook until bubbly and thicken. Add all the cheese, stir until melted. Add macaroni to sauce, sprinkle with italian herb, stir. Add white wine, black pepper, stir and serve! Enjoy!

PS: The cheese sauce will also work as a cheese fondue dip for bread.

It's all about presentation!

As msr. no. quatre is the one who is responsible to provide weekend meals, we mostly end up in restaurants. So this Monday, I decided to make a light simple dinner. I came up with fresh tomato basil soup with a side of samosas and turkish bread. And since the husband was finishing up work and gave me the "I'll be done in a sec" response, I decided to make my meal a li'l bit pretty.

So what did I do? I placed our white bowl on top of our blue plate (to create contrast), pour the tomato soup, then top it with some shaved parmesan cheese and left over basil, sprinkle it with a little fresh cracked black pepper, place the samosas and turkish bread on the plate, and say "Voila!"

I am looking at the picture and thinking that I've changed..no..transformed...my "mundane" tomato soup into a chic-first-class tomato soup. And that now I'm obsess with prettying up all of our meal

Berry passionate smoothie

Labels: Drinks, Fruit |

As my husband is so into smoothies right now, we've been storing a lot (and I mean A LOT) of fruit. The beauty of smoothie is that you could just throw any fruit imaginable (sans banana) add a little ice, blend them together, and it'll always turn out refreshing and OH-SO-VERRY-YUMMY. So this morning, in an effort to use all of our "should we toss it or eat it" fruits, he made what I call "BERRY PASSIONATE SMOOTHIE"

Here is what how I imagined our über juice bar menu would say

BERRY PASSIONATE SMOOTHIE
We take a handful of fresh strawberries, blueberries, and passion fruits and passionately mix all of those nature goodness with a cup of milk and a hint of orange sorbet.

Here's how a sensible wifery would write on her recipe card
12 fresh strawberries
1 cup of blueberries
4 passion fruits
1 cup of milk
1 scoop of orange sorbet
ice

Direction: Mix everything in the blender and blend. TADA!

The Art of Modern Wifery

Super Easy Pizza

Fish with Honey Soy Glaze

Broccoli Bacon Salad

Saturday Morning Muffin

How to Unstink the House

Smoked Chicken Pasta

Chicken Crispy Cup

How to Unshrink a Wool Sweater

No Knead Bread

Sweet Grilled Chicken

Fried bananas

Vegetarian Night

Sophisticated Mac-n-Cheese

It's all about presentation!

Berry passionate smoothie

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