from scratch

When we moved to Asia 7 years ago I remember being at a loss for how to cook in my new surroundings. I had never really made anything before that didn't call for some sort of instant something. Whether it was an instant spice mix like taco seasoning, or biscuits you can cook out of a can. It took me about 2 years to fully embrace my new life in the kitchen. I made a lot of mistakes along the way, but now there are things I would never consider NOT making on my own. Things like homemade bread, tortillas, pitas, and biscuits to buttermilk and sour cream and many things in between.

Another benefit of living near 2 markets is that there is never a shortage of fresh fruits and vegetables in our house. We always have some sort of fruit cut and in a container for snacks as well as an assortment of veggies ready to go. Because we eat so many veggies we also eat a LOT of salads. Since cheese is so expensive we do not put it on a salad, but something I love putting on my salads are croutons.  Of course you can't get a box of these either, but once a month I make a bactch from my left over bread collected throughout the month. I keep a ziplock bag in the freezer and when the bread is about to get old, or we come to the last piece I stick it in the freezer bag. When the bag gets full I take it out and cut all the bread into squares.

I throw all the bread cubs in my frying pan, and drizzle extra virgin olive oil in the pan making sure that all the croutons get a drizzle. Then I sprinkle salt and the best ingredient is the Italian seasoning (which I can now buy at my grocery store). I then keep stirring the bread cubes until they are all lightly browned on both sides. 

I transfer all the croutons into another freezer bag and pull them out to top a salad. It adds great flavor and Preston even likes to eat them for a snack. So there you go. No excuse to throw away old bread or buy prepackaged croutons. 

lemon muffin recipe

Okay so my In-laws are coming on Saturday and I wanted to make sure there were a few 'comforts from home' around for them to snack on while they are here. I have made peanut butter cookies and choc chip cookie dough and froze them so I can just put a batch in the oven when we want them. You don't want to spend any more time than you have to with your oven on b/c when it is 100+ degrees outside with no air-conditioning that makes the kitchen about 110+ and humidity. Anyway, I also wanted to make a variety of mini muffins for quick on the go breakfast while they are here so we can make sure to get all the sites in and not have a lot of kitchen clean up :)

I made the lemon muffins using little key limes (because they are so cheap here) Lets just say the batch I made to freeze is all gone and I'll have to make another before the In-laws arrive. They are so light and refreshing.

Now if you are like me and don't follow recipes very well I would suggest you not do that for this one. In order for them to be light and fluffy you have to follow exactly. It is well worth it I promise. My only suggestion is to double the recipe. This made 24 mini muffins. Preston gave it 2 thumbs up!

Lemon Tea Mini Muffins
2 eggs, separated
1/2 C butter, softened
1/2 C sugar
1 C flour
1 tsp baking powder
1/4 tsp salt
3 T lemon juice
1 tsp grated lemon peel
Topping:
1 tsp suar
1/8 tsp cinnamon
Dash ground nutmeg

In small bowl, beat egg yolks until lemon-colored (apprx 5 min). In large mixing bowl, cream butter and suar until light and fluffy.  Fold in yolks.  Combine the flour, baking powder and salt; add to the creamed mixture alternately with lemon juice and peel, stirring just until combined.
In another bowl, with clean beaters, beat egg whites until stiff peaks form.  Fold into batter.  Fill greased or paper-lined muffin cups 2/3s full.  Combine the topping ingred.; sprinkle over the batter.  Bake 20-25 min. I baked at 350 Cool for 5min. before removing from pan.