A Lonely Girl in a Big World

I am a typical female who just wants to be able to speak my mind and my heart without being judged.
prettygirlfood: Thai Chicken CurryOrigin: Bon Appetit magazineYield: 4 servingsPrep Time: 15 minutesCooking Time: 10 minutesEthnicity: ThaiDifficulty: Medium Ingredients:● 1 14- ounce can unsweetened coconut milk, * whisked to blend● 1 1/4 tsp. Thai curry paste*● 1 large red bell pepper, cut into 1/3-inch-wide strips● 1 medium onion, thinly sliced● 1 lb. chicken tenders, cut crosswise in half (I used chicken breasts)● 4 small red skinned potatoes, boiled, drained, and diced● 1/3 cup thinly sliced fresh basil● 1 tablespoon (packed) brown sugar● 1 tbsp. fish sauce (nam pla)*● 1 cup chopped seeded tomatoes● 1/3 cup thinly sliced fresh basil● 1 tbsp. fresh lime juice● 1 cup mixed frozen vegetables Directions:Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper, potatoes, vegetables, and onion; saute for 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

prettygirlfood:

Thai Chicken Curry
Origin: Bon Appetit magazine
Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ethnicity: Thai
Difficulty: Medium

Ingredients:
● 1 14- ounce can unsweetened coconut milk, * whisked to blend
● 1 1/4 tsp. Thai curry paste*
● 1 large red bell pepper, cut into 1/3-inch-wide strips
● 1 medium onion, thinly sliced
● 1 lb. chicken tenders, cut crosswise in half (I used chicken breasts)
● 4 small red skinned potatoes, boiled, drained, and diced
● 1/3 cup thinly sliced fresh basil
● 1 tablespoon (packed) brown sugar
● 1 tbsp. fish sauce (nam pla)*
● 1 cup chopped seeded tomatoes
● 1/3 cup thinly sliced fresh basil
● 1 tbsp. fresh lime juice
● 1 cup mixed frozen vegetables

Directions:
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper, potatoes, vegetables, and onion; saute for 5 minutes.

Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

(Source: slowlikehoney.net)

prettygirlfood: Chicken Parmigiana Ingredients 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat 1/2 cup All-purpose Flour Salt And Pepper, to taste 1/2 cup Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Chopped 4 cloves Garlic, Minced 3/4 cups Wine (white Or Red Is Fine) 3 cans (14.5 Oz.) Crushed Tomatoes 2 Tablespoons Sugar 1/4 cube Chopped Fresh Parsley 1 cup Freshly Grated Parmesan Cheese 1 pound Thin Linguine Preparation Instructions Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside. At this time, you can start a pot of water for your pasta. Cook linguine until al dente. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir. Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste. Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

prettygirlfood:

Chicken Parmigiana

Ingredients

  • 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
  • 1/2 cup All-purpose Flour
  • Salt And Pepper, to taste
  • 1/2 cup Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped
  • 4 cloves Garlic, Minced
  • 3/4 cups Wine (white Or Red Is Fine)
  • 3 cans (14.5 Oz.) Crushed Tomatoes
  • 2 Tablespoons Sugar
  • 1/4 cube Chopped Fresh Parsley
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

prettygirlfood: Nan’s Tea Buns Courtesy of Kelly C. & her Nan, veganizationalized by Kelly 3 cups all-purpose flour 1/2 cup sugar 2 tablespoons baking powder 1 teaspoon salt 1/2 cup shortening, cold, cut into 1/4-inch pieces 1/2 cup vegan buttery stick, cold, cut into 1/4-inch pieces 1/4 cup soft tofu, blended smooth 3/4 cup soymilk Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in a bowl. Cut in shortening and butter until only pebble sized pieces remain and buttery in colour. Add tofu to liquid measure and top it up to one cup with milk. Mix together with fork and add to flour/butter mixture. Stir until just combined with fork. Turn out onto floured surface and gently fold over a few times until it comes together. It will be soft and slightly tacky. Roll out by hand by gently patting it down until it is uniformly 1-inch thick. Note that the less you mess around with the dough, the more tender they will be. Cut with 2-inch biscuit cutter into rounds and place on ungreased baking sheet. Bake for 15 minutes, until tops are golden brown. Let cool on a wire rack. Yield: About 16

prettygirlfood:

Nan’s Tea Buns

Courtesy of Kelly C. & her Nan, veganizationalized by Kelly

3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 cup shortening, cold, cut into 1/4-inch pieces
1/2 cup vegan buttery stick, cold, cut into 1/4-inch pieces
1/4 cup soft tofu, blended smooth
3/4 cup soymilk

Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in a bowl. Cut in shortening and butter until only pebble sized pieces remain and buttery in colour.


Add tofu to liquid measure and top it up to one cup with milk. Mix together with fork and add to flour/butter mixture. Stir until just combined with fork.


Turn out onto floured surface and gently fold over a few times until it comes together. It will be soft and slightly tacky.


Roll out by hand by gently patting it down until it is uniformly 1-inch thick. Note that the less you mess around with the dough, the more tender they will be.


Cut with 2-inch biscuit cutter into rounds and place on ungreased baking sheet.


Bake for 15 minutes, until tops are golden brown. Let cool on a wire rack.

Yield: About 16

prettygirlfood: Oreo Yogurt Cheesecake Base : 160g crushed oreo biscuits ( minus the sandwiched frosting ) 60g melted butter Filling : 450g cream cheese, softened 50g caster sugar 3 eggs, room temperature 120g low fat yogurt ( flavor of your choice ) 1 T lemon juice 1 T corn flour Swirls : 1/4 t cocoa powder Method : Prepare a non-stick spring form pan, 7 inches.  Microwave butter until it is melted, 50 sec. For the base, process biscuits in a food processor. Combined biscuits and butter to make cake base. Compact cake base mix onto spring form  pan and chill until ready for baking. If hard pressed for time, freeze cake base for 15 minutes. At this point, preheat oven to 170 C. Whisk and break up cream cheese. Mix in sugar. Add corn flour, juice, yogurt to cream cheese and mix until smooth. Do not over whisk and aerate the mixture. Reserve 1 tablespoon of cheesecake batter. Mix with 1/4 teaspoon of cocoa powder until homogenous. Pour batter onto chilled base.  Tap the pan on the worktop a couple of time to expel trapped air bubbles before baking. Gently dot the batter surface with cocoa yogurt mix. Use a tip of a chopstick and draw patterns lightly on the surface on the cake. Bake at 170C for 30-40 minutes. I baked mine for  32 minutes. Cool the cake completely before chilling it. Serve chilled.

prettygirlfood:

Oreo Yogurt Cheesecake

Base :

  • 160g crushed oreo biscuits ( minus the sandwiched frosting )
  • 60g melted butter
Filling :
  • 450g cream cheese, softened
  • 50g caster sugar
  • 3 eggs, room temperature
  • 120g low fat yogurt ( flavor of your choice )
  • 1 T lemon juice
  • 1 T corn flour
Swirls :
  • 1/4 t cocoa powder
Method :
Prepare a non-stick spring form pan, 7 inches. 
Microwave butter until it is melted, 50 sec.
For the base, process biscuits in a food processor.
Combined biscuits and butter to make cake base.
Compact cake base mix onto spring form  pan and chill until ready for baking. If hard pressed for time, freeze cake base for 15 minutes.
At this point, preheat oven to 170 C.
Whisk and break up cream cheese. Mix in sugar. Add corn flour, juice, yogurt to cream cheese and mix until smooth. Do not over whisk and aerate the mixture.
Reserve 1 tablespoon of cheesecake batter. Mix with 1/4 teaspoon of cocoa powder until homogenous.
Pour batter onto chilled base.  Tap the pan on the worktop a couple of time to expel trapped air bubbles before baking.
Gently dot the batter surface with cocoa yogurt mix. Use a tip of a chopstick and draw patterns lightly on the surface on the cake.
Bake at 170C for 30-40 minutes. I baked mine for  32 minutes.
Cool the cake completely before chilling it. Serve chilled.
prettygirlfood: Easter Ice Cream Sandwiches What you’ll need:Carton of ice creamButter waffle cookies from Trader Joe’sRound cookie cutter bent into an ovalLarge knifeCookie sheetParchment paperWax string Directions:Take your ice cream (the boxed kind works best) and cut off a 3/4″ thick slab, it doesn’t have to be exact just thinner than your cookie cutter. Next, use your cookie cutter and cut out ovals from the ice cream, set the ovals on a cookie sheet with parchment paper and put the sheet in the freezer to firm up. While you wait, cut out 9.5″x2.5″ strips of parchment paper to use as holders for the finished product. Once the ice cream has chilled for a bit, transfer to the cookies with a spatula. For a little extra sweetness, add decorative chocolate sprinkles; simply roll the edges through the sprinkles for an even coating. For the final touch, wrap in parchment paper and secure with waxed thread or baker’s twine then freeze until ready to serve. Enjoy!

prettygirlfood:

Easter Ice Cream Sandwiches

What you’ll need:
Carton of ice cream
Butter waffle cookies from Trader Joe’s
Round cookie cutter bent into an oval
Large knife
Cookie sheet
Parchment paper
Wax string

Directions:
Take your ice cream (the boxed kind works best) and cut off a 3/4″ thick slab, it doesn’t have to be exact just thinner than your cookie cutter. Next, use your cookie cutter and cut out ovals from the ice cream, set the ovals on a cookie sheet with parchment paper and put the sheet in the freezer to firm up.

While you wait, cut out 9.5″x2.5″ strips of parchment paper to use as holders for the finished product.

Once the ice cream has chilled for a bit, transfer to the cookies with a spatula. For a little extra sweetness, add decorative chocolate sprinkles; simply roll the edges through the sprinkles for an even coating.

For the final touch, wrap in parchment paper and secure with waxed thread or baker’s twine then freeze until ready to serve. Enjoy!

Alone and Happy

You know whats so wierd. My ex started talking to me today, and I used to think i was in love with him and that he was the only one for me. Like i legit spent hours crying when he left me, actually more like month….more than 12…. yeah over a year. But recently we started talking today and its like he doesnt matter anymore. and its nice. not to miss him you know. Its nice to be able to be myself and not have to depend on him or how he makes me feel. Im alone, single and finally happy.