Wednesday, October 24, 2012

Crock-Pot Honey Sesame Steak

"Hello, world!" Okay, if you don't know why I said that and it's in quotes, let me congratulate you on not being a computer science nerd like the rest of us. :) Anyway, I was inspired to create this lovely masterpiece after noticing some flank steak in the fridge earlier today. The combination of being lazy and wanting something delicious automatically pointed me to the crock pot. I usually make a pot roast/beef stew when in this situation but decided to do something different today. Off to the recipe!


All in the pot:

Finished! Veggies + rice + meat = :)

Crock-Pot Honey Sesame Steak

·         2-2.5 lbs  Flank Steak (any meat really but I had this one available)
·         1/4 cup Honey
·         1/3 cup reduced sodium tamari/soy sauce (tamari has a deeper flavor without added sodium)
·         2 tablespoons sake/rice wine
·         1 medium onion, diced
·         1/4 cup ketchup
·         3 tablespoons sesame oil
·         2 cloves minced garlic
·         If you like a spicy taste: 2-6 tablespoons Sriracha or spicy red chili sauce
·         5 teaspoons cornstarch mixed with 10 teaspoons water
·         Sesame seeds for garnish

·         In the crock pot, combine honey, tamari, sake, onion, ketchup, sesame oil, garlic
·         Add steak, coat the steak well with the sauce
·         Cook on low for 4-6 hours
·         Remove steak and chop/shred into pieces
·         Mix water with cornstarch
·         Mix cornstarch mixture with sauce and cook for 5 minutes
·         Add chopped/shredded steak to sauce and cook for another 15 minutes
·         Add sesame seeds for garnish

The steak turned out delicious! We decided to pair it up with some rice and stir fried veggies. I am in MASSIVE food coma at the moment and can barely type. Hope you enjoy!

-The Gluttonous Panda

Saturday, October 20, 2012

Cookies 'n' Creme Cookies

Thank goodness for weekends! Despite having a long and tiring week, today had more than made up for it as it has been a great day. I propose we should have two Saturdays. I think it's genius yeah? After a delightful day of grocery shopping (AKA buying way too much food while being hungry :)), I amused myself with a hilariously cute kitten show on Animal Planet. Animal Planet always seems to make me want to go straight to the animal shelter and adopt another cat, haha. Anyway, trying not to be too much of a lazy butt; I went to workout at the gym which was all good until I came home like a hungry ravenous monster. That's nothing new though I guess :|. What better way to fuel my inner gluttony after the gym than making some delicious cookies! These are a personal favorite of my family and friends. There have been days when I eat a good dozen or so to myself... X_X I guarantee you will feel the same addiction in a less gluttonous way of course. :) They are definitely a nice twist from traditional cookies.

The ammunition:

The add-ins:

Example of the dough and flattening process:

Concentration..... :

TADA! Cue Final Fantasy / random RPG battle victory music:

Cookies 'n' Creme Cookies


·         1 cup butter, softened
·         ½ cup brown sugar
·         ¼ cup white sugar
·         1 (4.2 ounce) package instant Oreo pudding mix
·         2 ¼ cups flour
·         1 teaspoon baking soda
·         2 eggs
·         1 teaspoon vanilla extract
·         ½ teaspoon salt
·         3 regular sized Hershey’s Cookies & Cream candy bar, chopped
·         1 cup semi-sweet chocolate chips


·         Preheat oven to 350 degrees. Line baking sheet with foil.
·         Mix together flour, salt, baking soda.
·         In a separate bowl, cream butter and sugars until the texture is smooth and light (30-45 seconds on low speed)
·         Add in pudding mix to butter mixture and continue to beat until combined well.
·         Add eggs and vanilla. Continue to beat until combined well.
·         Add half of the dry ingredients and combine.
·         Add the remaining half and combine.
·         Fold in candy and chocolate chips
·         Scoop half golf ball sized amounts of dough onto the baking sheet with about 2 inches between each other.
·         Flatten the dough balls a bit
·         Bake for 8-11 minutes (Its easy to over bake these - I like mine soft, so I try to not let the bottom get any brown or more than a slight light brown)

PS: When making another batch, make sure the cookie sheet is cooled down to room temperature before continuing.

Also, thank you to my wonderful wife Ashleigh for capturing the photos! She has her own blog and is a much more interesting writer than me. Check out her blog here:

Hope you decide to give the recipe a try. Enjoy!

-The Gluttonous Panda

Tuesday, October 16, 2012

Introduction & Fruit Tarts!

Hello everyone! After much self debate, I decided to create a blog to express my passion of eatti... errrr I mean... "cooking" :). Long story short; I realized at a young age that I can't eat unless someone cooks. Then it hit me! If I could learn how to do this "cooking" thing... I would have unlimited access to the glorious world of food! Anyway, since I'm long overdue to hit the hay, I will leave you with a delightful fruit tart recipe that was inspired by berry sales at the market.

Ultimate Fruit Tart

The Crust

·         ½ cup unsalted butter, softened
·         ½ cup sugar
·         1 egg
·         4 teaspoons vanilla extract
·         1 tablespoon milk or cream
·         ½ teaspoon salt
·         ¾ teaspoon baking powder
·         1 ½ cups all-purpose flour

·         In a large bowl, beat butter on low-medium speed for 15-30 seconds
·         Add sugar and beat for an additional minute
·         Add milk, vanilla, egg and beat for an additional minute
·         In a separate bowl, sift flour, salt and baking powder
·         Add dry ingredients to wet and beat on low speed until mixed
·         Put in fridge for 15-25 minutes (dough needs to be cold or else it sticks to your hands)
·         Preheat oven to 350 degrees
·         Form tablespoon sized dough balls
·         Using your hands, spread out the dough like a pizza dough crust (needs to be very thin)
·         Put spread dough balls into muffin pan slots and shape accordingly
·         When shaping inside the slot, make sure to take out excess dough as the side walls need to be thin as well
·         Poke formed dough with a fork multiple times
·         Bake for about 8-12 minutes (pending on size and oven… the key is to pull them out when the top edges get brown)
·         When taken out of the oven, make sure to let them sit in the pan for 5 minutes before attempting to take them out.
·         Cool for 15 minutes

The Yummy Filling

·         1 pint whipping cream (2 cups)
·         8 ounces cream cheese, softened
·         1 small package of jello pudding mix (your choice on flavor… I’ve used all kinds and it always turns out delicious)
·         2 teaspoons vanilla extract

·         In a medium bowl, beat the cream cheese until its softened well
·         Add jello pudding mix and continue to beat until mixed
·         Add about ¼ of the cream mixture and vanilla extract, continue to beat until mixed
·         Add half the amount of cream left over, continue to beat until mixed
·         Add the rest of the cream left over, continue to beat until fluffy
·         Put in fridge for 30 minutes
Put the yummy filling inside the crust (add fruit or other toppings if desired) and voila! J

Until next time...

-The Gluttonous Panda