A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Flank Steak with Ponzu and Miso Butter March 6, 2012

Filed under: Japanese,Meat,Recipes — chocolatekrinkles @ 4:32 am
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I love steak. Places like Fogo de Chao are just meant for people like me: total and complete carnivores. Having said that, I usually don’t try to cook steak at home. It’s partly fear that it’ll taste funny or I’ll over or under cook it. But when I happened upon this recipe, I realized that not only had I not had steak in a while but also that I had most of the ingredients, I knew twas meant to be!

Ah, a medium rare steak. Just how I like it!

Flank Steak with Ponzu and Miso Butter


  • 2 lbs flank steak cut into 4 pieces *
  • 1 tbsp Ponzu
  • 2 tbsp Mirin
  • 3 tbsp Shiro miso (or white miso)
  • 4 tbsp butter, melted
  • 2 tbsp Japanese cooking sake
  • 2 tsp sugar
  • 1/8 tsp cayenne pepper
  • 3 dashes black pepper


  1. Mix all ingredients (except for the steak) for the glaze in a pan. Bring to a boil and let cool.
  2. In a plastic bag, marinate the steaks with 1/2 of the glaze for 1 hr. Heat grill over medium to medium-high heat. Scrape off any glaze on the steak, then add to pan.
  3. Grill for 3-4 minutes per side then flip over carefully, letting it grill on the other side for another 3-4 minutes**. Brush on some glaze and let grill again for 1 min per side.
  4. Remove steak from grill and let it cool for about 10 minutes.
  5. Serve with some glaze drizzled on top or to the side.


* I only got a lb of flank steak and divided that into four smaller steaks.

** let it grill for about 4-5 minutes to get the steak somewhere between medium-rare to medium.


All in all, delicious! The steak was flavorful and cooked just perfectly. I ate this with some brown rice and veggies but I think this steak would also taste great with a salad. I think I just found my go-to steak recipe!

Source: Rasa Malaysia


Miso-Glazed Scallops with Soba Noodles February 26, 2012

Filed under: Japanese,Scallops — chocolatekrinkles @ 10:49 am
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I have these OCD tendencies that cause me to organize everything — and thank goodness for that! I have so many recipes bookmarked and if they weren’t re-labeled and organized into the right categories, I would just get so confused and miss out on the goodness that I fell in love with in the first place. Yes, every now and then, the crazy will come out =)

Anywhooo, since it’s the Lenten season, thus begins no meat on Fridays. So far, I’m 0 for 1. Ate meat for lunch but thought dinner would be a good time to try and salvage my first Friday of Lent. Enter this wonderful little dish…..

Can’t. stop. drooling. So. good. So. filling. So (er, well not so… but fairly!). healthy. Enough from me. Here’s the recipe!

Miso-Glazed Scallops with Soba Noodles (makes 4 servings)


  • 8 oz soba noodles (or whole wheat spaghetti)
  • 1 lb dry scallops
  • 3 tbsp white miso
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 tbsp canola oil
  • 1 tsp fresh ginger
  • 1 tsp minced garlic
  • 2 tsp extra-virgin olive oil (EVOO)
  • 1 cup sliced scallions


1. Cook soba or pasta for 6-8 min. Drain and transfer to a large bowl.

2. Whisk together white miso, mirin, rice vinegar, canola oil, garlic, and ginger. Add scallops and stir to coat. Soak for 5 minutes (any longer and they will start to disintegrate).

3. Heat 2 tsp EVOO over medium-high heat. Add scallops and cook for approx 3 min on each side (or until golden brown). Transfer to plate with a slotted spoon and cover with foil to keep warm.

4. Add reserved marinade to pan and cook for about 1 minute (or until brown). Pour sauce over noodles, add scallions, and toss to coat. Serve immediately.


Things to watch out for while making this dish:

1. You may want to double the marinade if you want a more robust sauce with your soba.

2. Keep an eye out for your scallops – mine browned really quickly!

3. Leftovers weren’t too bad but the scallops didn’t heat up so well. Maybe make less if you don’t want to chance it.

Things I learned from making this dish:

1. White miso can be found next to the hummus in the refrigerated aisle at Whole Foods.

2. Dry scallops = more expensive than the average scallop but will brown better (well, I don’t know if this is really true but I trust the experts.. and by that, I mean.. the people who answer the queries on Yahoo! Questions hehehe)

3. This goes great with a nice crisp Sauv Blanc!


All in all, a great recipe. Didn’t take too long to make but a bit pricey given the cost of fresh dry scallops. My friend suggested giving the recipe another whirl but subbing shrimp for the scallops. Will def have to try that again soon!

Source: EatingWell


Travel + Food: February Edition! February 25, 2012

Filed under: Uncategorized — chocolatekrinkles @ 10:29 am
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Eeek! I just realized it’s been a while since I’ve written in here. Partly because I’ve been busy (crazy last sem, getting in the way of my blogging!!) and mostly because I haven’t had a chance to really cook anything. Instead, I’ve been eating this fun stuff for the past few weeks:

TL-BR: Steak Eggs Benedict (Whiskey Cake in Plano, TX), Red Velvet Pancake (Griddle Cafe in Los Angeles, CA), Braised Short Rib Sloppy Joe (PlushSTL in St. Louis, MO), and B Baby’s Beignets (Founding Farmers in Washington, D.C.)

For me, half the fun of traveling is trying out the local foodie scene. But all the time on plane and at airports is terrible for my diet.

L-R: Breakfast on early morn LAX-STL flight, Red Mango at DFW airport, and Pirate’s Booty snack on flight to DCA

But now I’m back and am on the quest to go through my bookmarks and find what my next culinary adventure will be — tune in!


Baked Rigatoni with Beef February 7, 2012

Filed under: Italian,Meat — chocolatekrinkles @ 4:44 pm
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Cold weather = comfort food. Usually my comfort food is all about rice+meat (my mama would be proud!) but recently, I’ve been craving me some Italian food! After perusing Cooking Light recipes, I finally found one that was easy to make and would fit all my meat+pasta cravings: Baked Rigatoni with Beef!

Baked Rigatoni with Beef (makes 8 servings)


  • 4 cups tomato sauce
  • 1 lb ground round
  • 4 cups cooked rigatoni (about 2.5 cups uncooked pasta)
  • 1.5 cups (abt 6 oz) shredded part-skim mozzarella cheese, divided
  • Cooking spray
  • 1/4 cup (abt 1 oz) grated Parmesan cheese


  1. Prepare tomato sauce.
  2. Preheat oven at 350 degrees.
  3. Cook beef over medium-high heat until browned; stir to crumble. Drain well. Combine beef, tomato sauce, pasta, and 1 cup of mozzarella cheese in an 11×7 in baking dish coated with cooking spray. Top with remaining 1/2 cup of mozzarella cheese and 1/4 cup Parmesan cheese.
  4. Bake for 20 minutes or until cooked all the way through.


Random notes:

I’ve used both ground round and 96/4 ground beef and didn’t taste a difference — I love making healthy subs without sacrificing taste!

I also used whole wheat rigate + rotini cause that’s what I had at the apt. I like having the excuse to clean out my shelves when I can!

Also pictured is a makeshift garlic toast: a piece of multi-grain toast with a little bit of olive oil, a dash of garlic powder, and a little bit of parm cheese. YUM.

Source: Cooking Light (by way of MyRecipes)


Mushroom and Spinach Frittata With Smoked Gouda — so good-a! January 21, 2012

Filed under: Breakfast — chocolatekrinkles @ 10:53 pm
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I always try to make sure that my fridge is stocked with the following things: spinach, mushrooms, broccoli, eggs, some sort of deli meat and some type of shredded cheese. This gives me a lot of flexibility on breakfast foods: I can make a good ole fashioned omelet, a rolled omelet (when I’m feeling fancy!), or baked eggs in ham cups. But lately, I’ve been itching to try a new recipe. So after looking around online for a healthy recipe that didn’t involve me having to buy too many additional ingredients, I found this recipe: a mushroom and spinach frittata with smoked gouda.

It is just as delicious and goood-a (so proud of this, I decided to do it twice.. not at all overkill ha!) as it looks (or actually, maybe even better!!).


  • 2 tsp olive oil
  • 1/3 cup chopped Vidalia onion
  • 2 cups sliced mushrooms
  • 4 cups packed spinach (or swiss chard, your choice!)
  • 2 large eggs
  • 4 large egg whites
  • 1/2 cup shredded smoked Gouda cheese, divided
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Cooking spray


  1. Preheat oven at 350 degrees F.
  2. Heat olive oil. Add onion; cook for 2 minutes. Add mushrooms; stir frequently and cook for about 4 minutes or until mushrooms are tender. Add spinach; cover and cook for 1 minute or until wilted.
  3. In a bowl, combine eggs, egg whites, salt, pepper, and 1/4 cup cheese. Mix well. Add spinach mixture and mix well. Pour mixture into an 8-inch round pan coated w/ cooking spray. Sprinkle remaining cheese.
  4. Bake for 30 minutes or until eggs are settled in the center and cheese is melted.


I only changed one thing in this recipe: I used 100% Egg Whites Egg Beaters. I didn’t want to waste 4 perfectly good egg yolks so I figured it may be more economical and efficient to invest in Egg Beaters and save my whole eggs for something else!

The recipe’s supposed to make 4 servings, but I decided to stretch it out and make it 8 servings. This way, I can eat one wedge with two Applegate Farms Chicken & Sage sausages (I really just wanted an excuse to eat those sausages… soo goood!) and have a complete & balanced breakfast.

Source: Health (by way of MyRecipes)


Chocolate-Hazelnut Thumbprints January 20, 2012

Filed under: Dessert — chocolatekrinkles @ 9:18 am
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I mentioned earlier that I’m not really a cake person but I’m so-totally-heads-over-heels-in-love a cookie person. And something else I can’t get enough of? Hazelnuts. Yum. So naturally, this recipe was a perfect fit for me.


  • 4.5 oz of all-purpose flour (abt 1 cup)
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2 large egg yolks
  • 1 tsp instant espresso (optional)
  • 1/2 tsp vanilla extract
  • 2/3 cup finely chopped hazelnuts, toasted
  • 1/3 cup hazelnut-chocolate spread (ie: Nutella)


  1. Preheat oven at 350 degrees.
  2. Measure out flour and level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 min). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
  3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 balls. Roll sides of balls in nuts, pressing gently. Arrange balls abt 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon hazelnut-chocolate spread into center of each cookie.


This recipe was actually kind of hard to make. So some changes I made to make it a weebits easier:

  • Definitely finely chop your hazelnuts — use a food processor!
  • Use the leftover egg whites as an egg wash to help the nuts stick better
  • Make the indentation (with a teaspoon) after the cookies have been in the oven for about 5 minutes
  • The Nutella doesn’t harden after being added to the cookies so if you’re going to stack them on top of another, don’t add it until the cookies will be served

Even though it was a weebits hard to make, it was soooo worth it. SO delicious!

Source: Cooking Light (by way of MyRecipes)


Flourless Chocolate-Walnut Cookies January 19, 2012

Filed under: Dessert — chocolatekrinkles @ 9:35 am
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My idea of the perfect cookie is crunchy on the outside, soft & chewy on the inside, without being high on calories. When I found a recipe that promised me all of those things, I knew I just had to make it.

Um, how yum does that look? I know you guys want the secret to that goodness up there.. so here’s the recipe!


  • Parchment paper
  • 2 1/2 cups walnut halves
  • 3 cups confectioners’ sugar
  • 1/2 cup plus 3 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 4 egg whites
  • 1 tbsp vanilla extract


1. Position racks on the top and bottom third of the oven. Preheat oven at 350 degrees F.

2. Line 2 baking sheets with parchment paper. Finely chop walnuts. Transfer to another baking sheet and toast for about 9 minutes (or until fragrant). Let cool.

3. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla. Beat until mixture is moist — but be careful not to overbeat.. otherwise, the mixture will become too stiff.

4. Drop dough on the baking sheets by the teaspoonful. Make sure that they’re evenly spaced. Bake until cookies are glossy and the tops are lightly cracked (about 15 minutes). Repeat with the remaining batter.


This recipe will make about 60 cookies. I ended up half-ing the recipe and baked the cookies for about 12 minutes. Be careful not to overbeat the batter or over-bake it — I did this for one of my batches and the cookies, though still tasty, were chewy in a hard-to-eat-kind-of-getting-stuck-in-my-teeth kind of way.

These cookies are a great snack pre and post workout.. after a meal.. while you’re watching one of your fav ABC Family shows.. so basically, any time!

Oh and just something to make these cookies even more awesome: they’re only 55 calories per cookie!

Source: Self