Easy Recipes

I have come to realize that my mother will hesitate to be unconditionally proud of me until I can demonstrate I am capable of cooking edible meals.  Since I was 12 years old, she has been trying to drag me into the kitchen to stand next to her and learn. In college I would get daily lectures on the importance of a home cooked meal and how I would wither away without a decent roti in my belly.  In grad school I was threatened with no prospect of ever being married if I was a kitchen disaster. And now out in the world of work, she has given up on me all together.  So when and if I ever do "cook" something, I am sure to give her a call.  The response from her and my father is always one of shock, followed by sarcasm.

Oh, how the tables have turned.

I have finally grown tired and disgusted by my makeshift recipes, recycled over and over: Mrs.T's frozen Perogis, Buitoni pre-made ravioli in Ragu pre-made tomato sauce, anything and everything by Morningstar, Magi noodles...etc, etc.

A college diet for a near 30-year old.

And so begins a series of experiments I will be subjecting myself and my friends and family to.

Most recently: Brazilian cheese puffs. These are made with tapioca flour, which is available at Heinen's and quite frankly may actually be another source of road paving material.  They were the consistency of baked paper mache with a faint taste of cheddar.  I fed them to J and he was nice about it, but later confessed 2 days later he was concerned he was still trying to digest them.

Don't make this:

Ingredients:

• 1 egg 
• 1/3 cup olive oil
• 2/3 cup milk
• 1 1/2 cups tapioca flour (8$ for a small bag of edible cement)
• 1/2 cup grated cheese
• 1 teaspoon of salt (or more, likely much more)

Preheat oven to 400°F. Grease a mini-muffin tin. Blend all ingredients in a blender. You may need to use a small metal spade to scrape down the sides of the blender.  You can potentially refrigerate this batter for up to a week.  However, I cannot guarantee it will not crawl out of the freezer and walk out of your home.

Bake in the mini muffin tin for 15-20 minutes

They are suppose to come out "puffy" and "golden brown".  If you manage to make them this way, please send me a comment and tell me your secret.  I would not advise "saving these to eat at a later time", with time they become progressively more dense.

Guaranteed to constipate.