All posts filed under: Cooking with an amateur

French Toast Cravings

I know breakfast it said to be the most important meal of the day but regardless of that fact with most breakfast items being comprised of carbohydrates, sweets, and pork, I’d be a fool to skip it. When I was around 9 years old the aroma of French toast early one morning lured me into a friendly neighbor’s house who graciously taught me how to make my first cooked meal ever. I continue to make it for myself when I want something more than your basic butter and toast. Similarly, another item I find simply irresistible are cinnamon buns. Of course I always end up guilt ridden knowing I consumed my daily calorie intake in one of those irresistibly gooey frosting topped buns. Today was one of those days I was craving a good Cinnamon bun. I am not much of a baker so I decided to make an easy variation of French toast with the gooey cinnamon and frosting deliciousness I usually love in cinnamon buns. Here is what you’ll need (but please feel free to substitute ingredients that you already have, I usually do) Ingredients: (serving size: 4 French toast) 2 cups …

Cooking with an Amateur: Portuguese Sausage Risotto

Last Thursday night I decided to be somewhat indulgent with dinner with it being the end the week and all. Here’s a dish with spicy Portuguese sausage, and really how can anyone go wrong with a pork product. If you have never made risotto it’s important for me to mention that it takes a while and careful attention. But totally worth it, specially when enjoying a glass of wine in the process. I’ve made risotto several times before always a little differently, making sure to add ingredients that I already have in the house. I would describe risotto as in between pasta and rice. If you go shopping for it you want to look for Orzo authentic Italian pasta and use 2 cups. Here are some other essential ingredients: 1. Chicken stock (low sodium preferred)  as much as needed until texture is right,  8 cups or so 2. One cup white wine, 3. 1/2 onion, 4. Two or Three cloves of garlic 5. Table spoon butter (I’ve used alternative to butter) 6. Two table spoons of …