Category Archives: Experimental Cooking

Experimental Cooking: Chocolate Chocolate-Chip Cookies

I can’t follow directions very well, we know this. Halfway through making regular chocolate-chip cookies I was inspired to add more chocolatey-goodness. So I modified it. Results below: Chocolate-chocolate chip cookies Makes about 2 1/2 dozen Ingredients 2 1/4c flour … Continue reading

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Experimental Cooking and other things…

So tonight is more experimental cooking. I am mixing beef, yellow curry mix (with Jamaican flair), onions, orange bell pepper, frozen mixed veggies, cream, and flour (thickener) and making some kind of curry-ish-gravy to put over rice. I am not … Continue reading

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The BEST bowl of malt-o-meal EVER

Okay, So I know this isn’t the best topic to start with, but I can’t get it off my mind. Tonight I am home sick, and didn’t feel like making a proper meal. The only thing that caught my eye … Continue reading

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Not-too-sweet Strawberry Biscuits

It is fresh strawberry season here in the Pacific Northwest. A local burger joint has their fresh strawberry shakes, shortcakes, and smoothies on special right now. My father-in-law purchased a half-flat (6 quarts) of strawberries recently, and needed them to … Continue reading

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Sauteed Swiss Chard with Parmesan (… or not)

Sauteed Swiss Chard with Parmesan Ingredients: 2T Butter 2T Olive oil 1T Minced garlic (more is great!) 1/2 sm onion, diced 1 bunch swiss chard (We used rainbow! Stems and center ribs cut out and chopped together, leaves coarsely chopped … Continue reading

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Experimental Cooking: Salmon and Dumplings.

Mother-in-law and I were pondering a dinner we could make with already-cooked salmon (we had lots!). Sitting on the couch and thinking, we both had the thought, “Salmon and Dumplings.” It was fun, we were on the same wavelength pretty … Continue reading

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Experimental cooking: Honey-Glazed Salmon

Yup, that day was another experimental cooking day. I was looking at salmon recipes online and saw that there were quite a few with a honey glaze with ginger. I am not much of a fan of ginger, so I … Continue reading

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