Cooking Basics..Everything you need to know about cooking

First of all, today’s 9/11. 9/11 is such a sad and special day for me. I didn’t lose anybody I know, thank God, but I know so many innocent people were attacked today, 9 years ago. Take a second, watch some videos on 9/11, and you will really realize how sad it is. I live in DC, and on my way to school, I pass the Pentagon everyday. Today I had a soccer game, and passed the Pentagon, and I think I may have shed a tear or two. It was beautiful seeing all of the flags today. I think DC and New York were the places to be today, to pay tribute to 9/11 and all of the victims.

Anyways, on a lighter note, this week I made Mongolian Beef, I got the recipe from I really love this recipe, it’s fairly quick, and very easy. Serve it on top of rice and voila, a wonderful meal.

Can I tell you guys something? I really, really, hate that I am such a terrible food photographer. I look at all these fab websites’ food photos, and then I look at mine and feel really bad. Sorry, about that. I hope I can improve for you guys! 🙂

Mongolian Beef

You Will Need:

– 1 cup soy sauce

– 1/2 cup water

– 1 lb flank steak, cut into thin strips

– a dash of red pepper flakes

– 1 bunch green onions, thinly sliced

– 2 tablespoons minced ginger

– 2 tsp minced garlic

– scant 3/4 cup brown sugar (it’s a sweet dish, cut the sugar down a little if it’s too much for you)

–  1 1/2 tsp sesame oil

– 1/4 cup cornstarch

– canola oil


1. Coat flank steak strips with cornstarch for 10 minutes.

2. Heat sesame oil. Add in ginger and garlic, and cook on medium low heat for about 2 minutes, or until translucent.

3.  Turn heat down, and quickly add in soy sauce and water.

4. Add in red pepper flakes, and put heat on medium. Let come to a boil, and cook for 2 minutes. It should look slightly thickened.

5. Heat oil (enough to coat the meat)  in a wok. Add in flank steak pieces, and cook for 2 1/2 minutes (don’t worry about cooking it totally through, it will cook a little longer with the sauce.)

6. On a paper plate, place paper towels, and take off the grease from steak. Pour the oil out of the pan.

7. Pour the sauce into the wok, and gently stir in green onions. Let simmer for 5 minutes.

8. Serve over rice.

This is officially one of my favorite recipes. It’s one that would be featured on Rachel Ray’s “30 Minute Meals” Thanks for reading, and have an amazing week:)


{July 7, 2010}   Chicken Parmesan

Tonight I made chicken parmesan! Yes chicken parmesan! Very simple, but oh so delicious! I had chicken at home and my mom told me. She asked if I felt like cooking, because she wouldn’t mind doing the cooking. What type of question is that, how could I not feel like cooking? Of course I told her, what type of question is that! She laughed and I came home and whipped up dinner in  about 30 minutes, no problem!

Usually, when I cook chicken parm, I bake it. This time, I was ready to do something different! So I cooked the breaded chicken in olive oil. It was SO good like that! It tasted like fried chicken, but Italian style. So, enough of me telling you how good this chicken was, it’s time for me to give you the recipe so you can make it for your wonderful families!

First step: Season 4 chicken breasts with 1 tsp garlic salt, 1 tsp season-all, and 1 tsp dried oregano. (Sorry, didn’t take a picture)

Second step: Now whisk one egg and 1/2 tsp red pepper flakes. In another bowl, combine 1 cup Italian-seasoned bread crumbs. Dip chicken breasts in egg, then dip in chicken.

Third step: In a pool of olive oil, put chicken breasts down, and cook for about 7 minutes (meduim heat).Right before flipping sprinkle with desired amount of parmesan cheese.

Step Four: In a small skillet, saute 1/2 cup shitake mushrooms in olive oil for 7 minutes, or until tender. (Sorry, no picture)

Step 5: Place chicken breasts on a plate. TURN THE HEAT TO LOW. Now add 1 cup marinara sauce and shitake mushrooms.

Step 6: Add chicken breasts and simmer for 10 minutes.

Step 7: Serve with pasta and sprinkle with parmesan cheese!

Bon appetit! 🙂

et cetera