I learned a few weeks back that our neighbour will turn 78 this month (May); the important detail I did not learn is, what day her birthday is... She said something along the lines of, it's not important for you to know what day my birthday is.
So me being a baker and someone who enjoys acknowledging others birth days, I am left with a small conundrum.
1. Do I forego the celebration altogether?
2. Do I bake a birthday treat and take it to her when it suits me?
Or 3. Do I dig deeper to find out when her birthday is?
I've decided I'm going with option 2, to resolve this conundrum. Part of the motivation in my choice comes from the fact that I learned last Wednesday (from one of her daughters) that she loves Scones.
So today, I will bake Scones with Sultanas or Welsh Cakes. They're similar, it's just the first is baked and the second is cooked in a dry, hot skillet.
Actually, the more I think about it, the idea of turning on the oven and baking Scones sounds more appealing. So there's my final answer.
I'll be baking Scones with Sultanas today, here's the recipe I'll follow, it's from a dear friend in Vancouver
Cinda's Scones
Preheat oven to 425F/220C
In a large bowl, combine the following ingredients with a fork
2 c flour
1/2 c sugar
1 T baking powder
1/2 t salt
1/2 c butter, cold (cut in until crumbly)
1 egg, beaten
1/2 c milk (more if needed)
1 c Sultanas*
*Variations for ingredients you may want to add
1 c grate cheese
1 c glazed fruit, chopped fine
1 T orange rind, grated
3/4 c yogurt in place of milk
Pat dough onto a floured surface in 2 - 6" rounds, cut into wedges and place on a greased baking sheet. Brush the tops with milk and sprinkle with sugar and bake for 15 minutes. This recipe makes about 12 scones.
Monday, May 10, 2010
Thursday, May 6, 2010
A Real Flop - Peach Gallette
Some days are better spent somewhere other than the kitchen! OK, maybe not an entire day; but instead the amount of time I spend making something when it ultimately FLOPS, that's the time that would be better served somewhere other than the kitchen! Some things should simply be skipped. For me, that would be homemade custard or any variety!
Last night's dinner was comprised of Blackened Fish Tacos and leftover Pasta Salad. The Tacos were D-lish, the salad an extra filler and then I thought we'd end the meal with a lovely Peach Gallett and that's where the story goes South!
For anyone unfamiliar, Peach Gallette is a fruit pie with custard baked in the middle, only my custard was more like scrambled eggs. Uach! Patrick and I suffered through the dessert wishing we'd simply enjoyed the peaches in a bowl. The sad truth is, this isn't my first attempt at making a "custard" dessert. In fact, it's my third attempt and as I put the first bite into my mouth I could hear my own voice repeating in my head, "don't ever make custard-anything, again!"
Why didn't that voice pop into my head the moment I started mixing the egg, sugar and milk together (the second and third time)? I really should know better; however, I guess it's the hopeless optimistic who believes, if I keep trying different recipes I will eventually achieve success with a custard dessert.
As I mentioned this being my third attempt and third recipe the only conclusion I can draw is, maybe I need an electric mixer to get everything to "stick" together or one other conclusion, I CANNOT MAKE CUSTARD DESSERTS! Either way, I figured if I wrote a blog about the sad experience then maybe I would commit to memory what I am not ever going to do again - make custard desserts. There, that should be well ingrained now!
So on to better adventures, I've got plenty of tortillas leftover from last night's dinner which will be perfect to start our Saturday morning with Breakfast Burritos - something my dad used to make for our family on weekends, when we were growing up. Mmmm, the only ingredients missing will be Pace Picante Salsa and American-style Bacon. Now I'm getting hungry and I just finished breakfast. Aah, well, my food, my life!
Last night's dishes are calling my name, as is the laundry, the weeds on the curb and probably something else that needs cleaned. Off I go!
Happy Friday!
Last night's dinner was comprised of Blackened Fish Tacos and leftover Pasta Salad. The Tacos were D-lish, the salad an extra filler and then I thought we'd end the meal with a lovely Peach Gallett and that's where the story goes South!
For anyone unfamiliar, Peach Gallette is a fruit pie with custard baked in the middle, only my custard was more like scrambled eggs. Uach! Patrick and I suffered through the dessert wishing we'd simply enjoyed the peaches in a bowl. The sad truth is, this isn't my first attempt at making a "custard" dessert. In fact, it's my third attempt and as I put the first bite into my mouth I could hear my own voice repeating in my head, "don't ever make custard-anything, again!"
Why didn't that voice pop into my head the moment I started mixing the egg, sugar and milk together (the second and third time)? I really should know better; however, I guess it's the hopeless optimistic who believes, if I keep trying different recipes I will eventually achieve success with a custard dessert.
As I mentioned this being my third attempt and third recipe the only conclusion I can draw is, maybe I need an electric mixer to get everything to "stick" together or one other conclusion, I CANNOT MAKE CUSTARD DESSERTS! Either way, I figured if I wrote a blog about the sad experience then maybe I would commit to memory what I am not ever going to do again - make custard desserts. There, that should be well ingrained now!
So on to better adventures, I've got plenty of tortillas leftover from last night's dinner which will be perfect to start our Saturday morning with Breakfast Burritos - something my dad used to make for our family on weekends, when we were growing up. Mmmm, the only ingredients missing will be Pace Picante Salsa and American-style Bacon. Now I'm getting hungry and I just finished breakfast. Aah, well, my food, my life!
Last night's dishes are calling my name, as is the laundry, the weeds on the curb and probably something else that needs cleaned. Off I go!
Happy Friday!
Wednesday, May 5, 2010
Lots Going on in the Kitchen
There's a whirlwind in the kitchen. It all started when I decided to make Mushroom and Carrot salsa. It's a tasty dip that I was introduced to at a Mexican Restaurant in Boulder, Colorado last year. It's a great place to enjoy great Mexican food and a cerveza frio.
Now that I'm in Ireland, as I've mentioned before I have to create my own Mexican food if I want to eat it. Not too big of a deal.
It's days like today I wonder how I get anything done. From t-shirt bags to laundry, making beds to making salsa. I sit here, wondering what transpired to get me to this moment. Queue the salsa, a bit like most thoughts do in my head this one has run wild leaving me with sliced lemon and grapefruit rind in a sauce pan waiting to be transformed into marmalade.
What started as Mushroom and Carrot Salsa (now ready to enjoy) has now turned into Lemon and Grapefruit Marmalade (Thanks Aunt Teresa for the reminder/idea). As it turns out, the rind of the lemon is of little use in the salsa; however, I hate to throw it out and luckily, my Patrick really enjoys marmalade. And so, I'm just a few steps away from homemade Marmalade!!!
Now you're probably wondering how I make both, the salsa and the marmalade. Well wonder no longer, here's my recipes.
Mushroom and Carrot Salsa (serves 2)
1 medium carrot, diced tiny
2-3 medium mushrooms, diced
1 handful fresh cilantro/coriander, chopped
Juice from 1 lemon, a bit of the skin too if you like
Lowery's Seasoning salt, to taste
Mix all ingredients together and let set in the fridge until you're ready to enjoy with your favorite tortilla chips. Yum!
Lemon and Grapefruit Marmalade (enough for 1 smallish jar)
Rind of 1 lemon, slices thin
Rind of 1 grapefruit, sliced thin
Sugar equivalent to amount of fruit
Cook lemon and grapefruit in a saucepan until rind is tender and juice has cooked out of rind and pulp. Add sugar and bring to boil this can take anywhere from 10 to 30 minutes depending on your pan and the heat (usually medium to medium high). Once the mixture comes to a boil, continue to boil for 10 to 20 minutes depending on the thickness you prefer*.
* You can test the thickness with a chilled teaspoon. Dip the cold spoon in the mixture and allow to cool away from the heat. Tip the spoon to test how runny the liquid is.
When ready, pour the contents of the saucepan into a sterilized jar or other heatproof storage container and place in the fridge once it's cooled. The marmalade will last longer than it takes to consume it!!!
Anywho, back to the marmalade at hand!
Now that I'm in Ireland, as I've mentioned before I have to create my own Mexican food if I want to eat it. Not too big of a deal.
It's days like today I wonder how I get anything done. From t-shirt bags to laundry, making beds to making salsa. I sit here, wondering what transpired to get me to this moment. Queue the salsa, a bit like most thoughts do in my head this one has run wild leaving me with sliced lemon and grapefruit rind in a sauce pan waiting to be transformed into marmalade.
What started as Mushroom and Carrot Salsa (now ready to enjoy) has now turned into Lemon and Grapefruit Marmalade (Thanks Aunt Teresa for the reminder/idea). As it turns out, the rind of the lemon is of little use in the salsa; however, I hate to throw it out and luckily, my Patrick really enjoys marmalade. And so, I'm just a few steps away from homemade Marmalade!!!
Now you're probably wondering how I make both, the salsa and the marmalade. Well wonder no longer, here's my recipes.
Mushroom and Carrot Salsa (serves 2)
1 medium carrot, diced tiny
2-3 medium mushrooms, diced
1 handful fresh cilantro/coriander, chopped
Juice from 1 lemon, a bit of the skin too if you like
Lowery's Seasoning salt, to taste
Mix all ingredients together and let set in the fridge until you're ready to enjoy with your favorite tortilla chips. Yum!
Lemon and Grapefruit Marmalade (enough for 1 smallish jar)
Rind of 1 lemon, slices thin
Rind of 1 grapefruit, sliced thin
Sugar equivalent to amount of fruit
Cook lemon and grapefruit in a saucepan until rind is tender and juice has cooked out of rind and pulp. Add sugar and bring to boil this can take anywhere from 10 to 30 minutes depending on your pan and the heat (usually medium to medium high). Once the mixture comes to a boil, continue to boil for 10 to 20 minutes depending on the thickness you prefer*.
* You can test the thickness with a chilled teaspoon. Dip the cold spoon in the mixture and allow to cool away from the heat. Tip the spoon to test how runny the liquid is.
When ready, pour the contents of the saucepan into a sterilized jar or other heatproof storage container and place in the fridge once it's cooled. The marmalade will last longer than it takes to consume it!!!
Anywho, back to the marmalade at hand!
Monday, May 3, 2010
Monday May Day - Bank Holiday - Stretching the Euro
It's supposed to be a nice day today, weather-wise. I'm hoping to get out to finish painting the gates - not sure that's going to happen, we'll see if the rain comes....
Last night, Patrick made BBQ Chicken and baked potatoes; I made a salad. We started with a few fresh crab claws. Decided to skip making dessert and picked up a pre-made chocolate swiss cake roll instead. The crab was lovely, the chicken and potatoes - beautiful, the salad was new and different and the dessert although tasty had a really funny smell about it. All in all, it was a wonderful Sunday evening meal.
This post is not so much about a "recipe", as it is about my experiences with "stretching our euro". Before dinner we were "skyping" with my parents and one of my grandmothers. Dad had taken a bit of time to share some of my blog posts and facebook photos with Grandma L - which was an immediate conversation starter as she has cooked and baked all her life. Probably where I get it from. Nevertheless, she couldn't get over the presentation of the food and more so how little we spend on such delicious food. She can't wait for Patrick's cooking when they arrive in 12 days!
Where we live, there are no Wal-Marts, no Dunnes stores, no "big box" shopping centres and certainly no big business. In the words of a former colleague, we live "up the backside" of rural Ireland. That said, we/I go shopping once a week at a Tesco about 30 minutes from home. If I forget any ingredients the next closest village is Kilkee about 15 minutes away and let me just say that if it's sour cream or ricotta cheese I forget - well - there's just no substitute close by, so we're likely to go without or simply modify the recipe which is what happens more often than not. I digress.
Back to the case in point. A few weeks back, following a delicious meal of Black Bean and Spinach Burritos, we decided to figure out how much it costs to eat "so well" each day. Reason being, winters are like hibernation around here where you spend as little, in this case money, as possible. Coming full circle to the conversation with Grandma, she's spent her life cooking with minimal ingredients and not focusing so much on presentation. So, here's 5 things we figured out about our food habits.
1. We can survive on less than 8 euros a day (that's less than 11 dollars). That includes breakfast, lunch, dinner, 1 coffee each, 3 teas (2 for Patrick, 1 for me) and a sweet treat. That's about 240 euros each month and 2,200 euros each year.
2. We have about 4 vegetarian meals each week. I can buy 4 different kinds of veggies for less than 5 euros.
3. If we buy 1 whole chicken I can stretch this into dinner, lunch and soup. One chicken or other meat product costs about 5 euros.
4. We catch and freeze as much fish and shellfish as possible during the summer months. As fish would cost 5 to 15 euros each week in the store (for one meal). That's a savings of about 520 euros each year. Plus, we're able to use this fish to barter with friends for vegetables and fruit.
5. I buy "mark down fruit" to make jam, jelly or sauces which costs less than buying a jar of the equivalent (unless I buy the uber cheap, fully loaded with sugar and preservatives brand which is usually less than 1 euro). We save all our glass jars for canning (things like mustard, mayo, pickles) - all of these jars will reseal when treated like true canning jars. A savings of about 78 euros a year.
To further the euro stretching-fun, we've planted many fruits and veggies in our back garden, in hopes of off-setting our food costs. For about 200 euros, we planted 2 apple trees,1 pear tree, 1 blueberry bush, Potatoes, Onions, Shallots, Garlic, Squash, Tomatoes and a handful of herbs. We're anticipating a savings this year of roughly the same amount we spent to get started. The trees and berries will continue to produce for years to come and we'll be able to harvest seeds from what we've planted for next year, further reducing the cost of fresh produce not to mention increasing the joy of watching something grow which is priceless.
All this aside, there are days when I feel seriously challenged to create something new or at least slightly different. How easy it would have been in my previously life to hop in the car and drive straight to the nearest restaurant or fast food joint, spending a minimum of 25 dollars each time I "didn't feel like cooking". Today, these days are the days when Patrick steps in and cooks up a lovely traditional meal of bacon and cabbage or smoked fish with steamed veggies. I get sick when I think of how much money I used to spend eating out or grabbing a quick cup of chai.
A few years ago, my mom taught me to ready labels. I stick with a lot of the same ingredients each week (balancing new seasonings to change the dynamics). If I do buy something pre-made, I look for a short ingredient list and try to steer clear of the words I can't pronounce and the overly processed sugars. As it turns out, most of the veggies and things we enjoy are on the "healthy" list. Things like broccoli, dark leafy greens, fish, chicken; by sticking with the same ingredients it makes it easier to know "what" we're putting into our bodies.
The Internet is my friend, especially when I can open 20+ tabs (addicted to tabs) - I reference hundreds of thousands of recipes and experiment as I go making my own version, bookmarking my favorites - most of the time it works and sometimes it doesn't (I can think of 3 meals in the last 6 months that weren't anything to blog about and I'd sooner forget). Plus, when I get comfortable with a recipe, that's when the fun begins; I can start shaping it to be my very own!
At the end of the day, our life revolves around "good grub". An adventure in the kitchen is just as fun as an adventure outdoors and to have the knowledge and piece of mind to stretch our euro in the healthiest way makes all the difference.
Time to get out and enjoy this day! Keep smiling from your liver and laughing from your spleen!
Last night, Patrick made BBQ Chicken and baked potatoes; I made a salad. We started with a few fresh crab claws. Decided to skip making dessert and picked up a pre-made chocolate swiss cake roll instead. The crab was lovely, the chicken and potatoes - beautiful, the salad was new and different and the dessert although tasty had a really funny smell about it. All in all, it was a wonderful Sunday evening meal.
This post is not so much about a "recipe", as it is about my experiences with "stretching our euro". Before dinner we were "skyping" with my parents and one of my grandmothers. Dad had taken a bit of time to share some of my blog posts and facebook photos with Grandma L - which was an immediate conversation starter as she has cooked and baked all her life. Probably where I get it from. Nevertheless, she couldn't get over the presentation of the food and more so how little we spend on such delicious food. She can't wait for Patrick's cooking when they arrive in 12 days!
Where we live, there are no Wal-Marts, no Dunnes stores, no "big box" shopping centres and certainly no big business. In the words of a former colleague, we live "up the backside" of rural Ireland. That said, we/I go shopping once a week at a Tesco about 30 minutes from home. If I forget any ingredients the next closest village is Kilkee about 15 minutes away and let me just say that if it's sour cream or ricotta cheese I forget - well - there's just no substitute close by, so we're likely to go without or simply modify the recipe which is what happens more often than not. I digress.
Back to the case in point. A few weeks back, following a delicious meal of Black Bean and Spinach Burritos, we decided to figure out how much it costs to eat "so well" each day. Reason being, winters are like hibernation around here where you spend as little, in this case money, as possible. Coming full circle to the conversation with Grandma, she's spent her life cooking with minimal ingredients and not focusing so much on presentation. So, here's 5 things we figured out about our food habits.
1. We can survive on less than 8 euros a day (that's less than 11 dollars). That includes breakfast, lunch, dinner, 1 coffee each, 3 teas (2 for Patrick, 1 for me) and a sweet treat. That's about 240 euros each month and 2,200 euros each year.
2. We have about 4 vegetarian meals each week. I can buy 4 different kinds of veggies for less than 5 euros.
3. If we buy 1 whole chicken I can stretch this into dinner, lunch and soup. One chicken or other meat product costs about 5 euros.
4. We catch and freeze as much fish and shellfish as possible during the summer months. As fish would cost 5 to 15 euros each week in the store (for one meal). That's a savings of about 520 euros each year. Plus, we're able to use this fish to barter with friends for vegetables and fruit.
5. I buy "mark down fruit" to make jam, jelly or sauces which costs less than buying a jar of the equivalent (unless I buy the uber cheap, fully loaded with sugar and preservatives brand which is usually less than 1 euro). We save all our glass jars for canning (things like mustard, mayo, pickles) - all of these jars will reseal when treated like true canning jars. A savings of about 78 euros a year.
To further the euro stretching-fun, we've planted many fruits and veggies in our back garden, in hopes of off-setting our food costs. For about 200 euros, we planted 2 apple trees,1 pear tree, 1 blueberry bush, Potatoes, Onions, Shallots, Garlic, Squash, Tomatoes and a handful of herbs. We're anticipating a savings this year of roughly the same amount we spent to get started. The trees and berries will continue to produce for years to come and we'll be able to harvest seeds from what we've planted for next year, further reducing the cost of fresh produce not to mention increasing the joy of watching something grow which is priceless.
All this aside, there are days when I feel seriously challenged to create something new or at least slightly different. How easy it would have been in my previously life to hop in the car and drive straight to the nearest restaurant or fast food joint, spending a minimum of 25 dollars each time I "didn't feel like cooking". Today, these days are the days when Patrick steps in and cooks up a lovely traditional meal of bacon and cabbage or smoked fish with steamed veggies. I get sick when I think of how much money I used to spend eating out or grabbing a quick cup of chai.
A few years ago, my mom taught me to ready labels. I stick with a lot of the same ingredients each week (balancing new seasonings to change the dynamics). If I do buy something pre-made, I look for a short ingredient list and try to steer clear of the words I can't pronounce and the overly processed sugars. As it turns out, most of the veggies and things we enjoy are on the "healthy" list. Things like broccoli, dark leafy greens, fish, chicken; by sticking with the same ingredients it makes it easier to know "what" we're putting into our bodies.
The Internet is my friend, especially when I can open 20+ tabs (addicted to tabs) - I reference hundreds of thousands of recipes and experiment as I go making my own version, bookmarking my favorites - most of the time it works and sometimes it doesn't (I can think of 3 meals in the last 6 months that weren't anything to blog about and I'd sooner forget). Plus, when I get comfortable with a recipe, that's when the fun begins; I can start shaping it to be my very own!
At the end of the day, our life revolves around "good grub". An adventure in the kitchen is just as fun as an adventure outdoors and to have the knowledge and piece of mind to stretch our euro in the healthiest way makes all the difference.
Time to get out and enjoy this day! Keep smiling from your liver and laughing from your spleen!
Saturday, May 1, 2010
Two Great Dinners
What a nice week. April wrapped up with a few good days of fishing for Patrick a night in Galway with my Irish Family and a head start on a few house projects, not to mention two really great dinners.
I realize this blog is just as much about sharing the food I love as it is about keeping track of the recipes I want to re-create, so there's a selfish side and a show-and-tell side too (I never had anything really cool to share on show-and-tell day in school).
I spent the better part of 10 years wanting to make really good homemade pizza and also spent the better part of 10 years, actually most of my life searching for the best place to eat Mexican food. It's taken me all that time and a handful of countries, to arrive in a place where, if I want to enjoy pizza or Mexican food, I better make it myself or get use to my four choices for dining out - Curry, Chinese, Local, or the Chipper. I say no thanks to eating out, and instead enjoy the adventure of creating food in a wonderful kitchen also coined Our Sunset Diner.
So today, get your pens and paper ready or turn on the printer, because I'm about to give you the ingredients to make my pizza and one variation of Mexican food.
Pizza and Salad
Crust (I am no good with yeast and stumbled upon this yeast-free dough which works pretty well)
My variation follows
2 cups flour
1/2 cup bran
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons Olive Oil
1/2 cup warm water, maybe a little more or less
Mix dry ingredients together, then the oil, and last the water. Knead for a few minutes and let it rest on a clean work surface under the bowl you just mixed the dough in.
Meanwhile, prepare your toppings
Chop or slice about 1/2 to 1 cup of any toppings you like (we enjoy mushrooms, wafer ham, peppers, onions, olives and sometimes garlic)
Set out about 1 to 1/2 cups shredded cheese (we use a white cheddar), more or less depending on your cheesy preference
About 1/4 to 1/2 cup spaghetti sauce (I keep a jar of our favorite spaghetti sauce on hand), again depending on your preference
Now, roll out your dough on a floured surface. I roll it to a nice thin 1/8 or 1/4 of an inch thickness and place it in a nice, big pan. Spread the sauce and sprinkle all the toppings evenly, lastly cover with cheese and bake for about 25 minutes in a preheated oven of 400F/205C. Allow the pizza to rest a few minutes before serving.
While the pizza is in the oven, whip up a nice, refreshing salad. I rarely buy salad dressing and instead mix a few ingredients together based on whether I want something sweet or savory.
Garlic Ginger Vinaigrette
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons white vinegar
1 teaspoon Demera sugar
Mix all ingredients together and set aside while you mix the salad of
1/2 head of butter lettuce, torn or chopped
1/4 English Cucumber, sliced
1/4 cup crumbled salad cheese or Feta
Pour the vinaigrette over the salad and mix well serve on the side with the pizza.
Next on the menu, is Vegetarian Tacos and Cheesy Pearl Barley
I started my Mexican Food Adventure with a recipe from my Sister in Law for Spinach and Black Bean Burritos. This Adventure quickly took me down a road of new experiences and along the way I found a great recipe for homemade tortillas which beat the price in the store of nearly 4 euros for a pack of 8 tortillas, eek!
I've pointed as many people as I can to this blog about Mexican Food, there are some great recipes for those of us that can't walk into our favorite Mexican restaurant. For the purposes of this recipe, we're focusing on her recipe for tortillas and then of course leaping to my version...
Tortillas
2 cups flour
1/2 cup bran
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vegetable oil or Olive oil
3/4 cups warm milk
Like the pizza dough, I mix dry ingredients before adding the wet ingredients. I don't always use all the milk (which I keep for a mugga tea later), Generally mix the dough with enough milk so it holds together and is not too wet. Knead the dough for a few minutes and allow to rest on a clean work surface under the bowl you just mixed the dough in. Allow to rest for about 20 to 30 minutes, meanwhile preparing other ingredients. After the dough has rested, separate into balls about 1" round, and allow to rest under the bowl again for another 10 minutes.
When dough is well rested, roll each ball on well floured surface and set aside, preheat a dry skillet at medium high heat. Cook each tortilla on the dry skillet for about 30 seconds each side. Watch for bubbles as they tend to burn and cause uneven cooking. Keep the tortillas warm between two plates.
Vegetarian ingredients
I soak over night and then cook for about 2 hours, about 200 grams of beans, any kind or you can simply buy a can of beans and rinse them well.
I made smokey beans last night, which were beautiful, to do this
I put the beans in a deep pan, added
3 cloves garlic, chopped
2 small onions, sliced
6 mushrooms, sliced
1/8 cup water
1/8 cup liquid smoke
1 tablespoon cumin
1 teaspoon salt
1 teaspoon pepper
Mix all ingredients together and cook over medium heat until mushrooms and onions are tender, set aside and keep warm.
Cheesy Pearl Barley
I cooked about 100 grams of pearl barley, then drained nearly all water off when cooked
I added about 1/2 cup tomato sauce
2 tablespoons taco seasoning
1 teaspoon salt
2 ounces yellow cheddar
1 ounce feta
Once the barley is cooked, add all ingredients and heat on low until cheese is melted, set aside and keep warm.
The last bits are just finishing touches, and for me ingredients are difficult or expensive to come by so I make all my own, you can buy yours or do as you see fit.
Salsa
1 can stewed, crushed, Roma tomatoes
2 small, roasted red chilies, de-seeded and de-skinned
1 small onion, chopped
1/2 cup red bell pepper, chopped
2 cloves garlic, minced
1/2 cup fresh cilantro/coriander, chopped
salt to taste
Mix all ingredients together and allow to rest.
Last, mix sour cream and shredded cheese together. Chop lettuce and half of an avocado. These will be your taco toppings.
Now to put it all together. Spoon the bean mixture into the tortillas and cover with salsa, lettuce, avocado, and cheese. Spoon up the Cheesy Pearl Barley and enjoy!
I realize this blog is just as much about sharing the food I love as it is about keeping track of the recipes I want to re-create, so there's a selfish side and a show-and-tell side too (I never had anything really cool to share on show-and-tell day in school).
I spent the better part of 10 years wanting to make really good homemade pizza and also spent the better part of 10 years, actually most of my life searching for the best place to eat Mexican food. It's taken me all that time and a handful of countries, to arrive in a place where, if I want to enjoy pizza or Mexican food, I better make it myself or get use to my four choices for dining out - Curry, Chinese, Local, or the Chipper. I say no thanks to eating out, and instead enjoy the adventure of creating food in a wonderful kitchen also coined Our Sunset Diner.
So today, get your pens and paper ready or turn on the printer, because I'm about to give you the ingredients to make my pizza and one variation of Mexican food.
Pizza and Salad
Crust (I am no good with yeast and stumbled upon this yeast-free dough which works pretty well)
My variation follows
2 cups flour
1/2 cup bran
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons Olive Oil
1/2 cup warm water, maybe a little more or less
Mix dry ingredients together, then the oil, and last the water. Knead for a few minutes and let it rest on a clean work surface under the bowl you just mixed the dough in.
Meanwhile, prepare your toppings
Chop or slice about 1/2 to 1 cup of any toppings you like (we enjoy mushrooms, wafer ham, peppers, onions, olives and sometimes garlic)
Set out about 1 to 1/2 cups shredded cheese (we use a white cheddar), more or less depending on your cheesy preference
About 1/4 to 1/2 cup spaghetti sauce (I keep a jar of our favorite spaghetti sauce on hand), again depending on your preference
Now, roll out your dough on a floured surface. I roll it to a nice thin 1/8 or 1/4 of an inch thickness and place it in a nice, big pan. Spread the sauce and sprinkle all the toppings evenly, lastly cover with cheese and bake for about 25 minutes in a preheated oven of 400F/205C. Allow the pizza to rest a few minutes before serving.
While the pizza is in the oven, whip up a nice, refreshing salad. I rarely buy salad dressing and instead mix a few ingredients together based on whether I want something sweet or savory.
Garlic Ginger Vinaigrette
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons white vinegar
1 teaspoon Demera sugar
Mix all ingredients together and set aside while you mix the salad of
1/2 head of butter lettuce, torn or chopped
1/4 English Cucumber, sliced
1/4 cup crumbled salad cheese or Feta
Pour the vinaigrette over the salad and mix well serve on the side with the pizza.
Next on the menu, is Vegetarian Tacos and Cheesy Pearl Barley
I started my Mexican Food Adventure with a recipe from my Sister in Law for Spinach and Black Bean Burritos. This Adventure quickly took me down a road of new experiences and along the way I found a great recipe for homemade tortillas which beat the price in the store of nearly 4 euros for a pack of 8 tortillas, eek!
I've pointed as many people as I can to this blog about Mexican Food, there are some great recipes for those of us that can't walk into our favorite Mexican restaurant. For the purposes of this recipe, we're focusing on her recipe for tortillas and then of course leaping to my version...
Tortillas
2 cups flour
1/2 cup bran
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vegetable oil or Olive oil
3/4 cups warm milk
Like the pizza dough, I mix dry ingredients before adding the wet ingredients. I don't always use all the milk (which I keep for a mugga tea later), Generally mix the dough with enough milk so it holds together and is not too wet. Knead the dough for a few minutes and allow to rest on a clean work surface under the bowl you just mixed the dough in. Allow to rest for about 20 to 30 minutes, meanwhile preparing other ingredients. After the dough has rested, separate into balls about 1" round, and allow to rest under the bowl again for another 10 minutes.
When dough is well rested, roll each ball on well floured surface and set aside, preheat a dry skillet at medium high heat. Cook each tortilla on the dry skillet for about 30 seconds each side. Watch for bubbles as they tend to burn and cause uneven cooking. Keep the tortillas warm between two plates.
Vegetarian ingredients
I soak over night and then cook for about 2 hours, about 200 grams of beans, any kind or you can simply buy a can of beans and rinse them well.
I made smokey beans last night, which were beautiful, to do this
I put the beans in a deep pan, added
3 cloves garlic, chopped
2 small onions, sliced
6 mushrooms, sliced
1/8 cup water
1/8 cup liquid smoke
1 tablespoon cumin
1 teaspoon salt
1 teaspoon pepper
Mix all ingredients together and cook over medium heat until mushrooms and onions are tender, set aside and keep warm.
Cheesy Pearl Barley
I cooked about 100 grams of pearl barley, then drained nearly all water off when cooked
I added about 1/2 cup tomato sauce
2 tablespoons taco seasoning
1 teaspoon salt
2 ounces yellow cheddar
1 ounce feta
Once the barley is cooked, add all ingredients and heat on low until cheese is melted, set aside and keep warm.
The last bits are just finishing touches, and for me ingredients are difficult or expensive to come by so I make all my own, you can buy yours or do as you see fit.
Salsa
1 can stewed, crushed, Roma tomatoes
2 small, roasted red chilies, de-seeded and de-skinned
1 small onion, chopped
1/2 cup red bell pepper, chopped
2 cloves garlic, minced
1/2 cup fresh cilantro/coriander, chopped
salt to taste
Mix all ingredients together and allow to rest.
Last, mix sour cream and shredded cheese together. Chop lettuce and half of an avocado. These will be your taco toppings.
Now to put it all together. Spoon the bean mixture into the tortillas and cover with salsa, lettuce, avocado, and cheese. Spoon up the Cheesy Pearl Barley and enjoy!
Wednesday, April 28, 2010
An Evening with my Irish Family
Patrick's parents live outside of Galway. Truth be know, Patrick is a Galwegian, making us both blow-ins out here on the Loop Head Peninsula. We love life out here, although getting out of West Clare for a night can be just what the mind and body need. In my case a bit of fresh air to reintroduce creativity and productivity.
Eileen, Patrick's step mom is great! In the midst of caring for her horse and others' horses, teaching classes, among other things, she always strolls in, whips up dinner and before you know it we're all full and well into our drink and wonderful conversation. Tonight will be no different; she's already informed me that dinner is in order and if I'd like to bring dessert, that would be appreciated. Heck, that's the least I can do for a wonderful meal and evening away.
Anyway, you ask me where am I going with this post. And here it is, my point, I've decided to make an apple and sultana crumble. Which is an excellent dessert to post in this blog. It's quick, always a real hit and at the end of the day, it's nearly impossible to screw up.
For today's crumble, here's what I did.
7 small apples, peeled and sliced (I used JonaGold since that's what I had on hand)
I place the apples, about 1/2 cup sultanas, a knob of butter, about 1/4 cup of sugar (brown or Demera are my favorite) and loads of spices in a medium saucepan and cook on medium heat until the apples are tender.
At this point, remove the pan from the heat and pour into a pie plate or similar baking dish and allow to cool a bit.
In a small bowl, mix together the following ingredients until crumbly
1 3/4 cups oats
scant bran
scant flour
handy sprinkle of Demera or brown sugar
1 teaspoon cinnamon
1/2 to 3/4 cups butter or other vegetable spread
Crumble the topping over the apples and bake in a preheated oven 375F/190C for about 30 minutes or until the crumble on top is golden and the apples are bubbly.
Serve with ice cream, cream , or whipped cream.
This is a delicious, mostly healthy, and quick dessert. It's great to take up to Galway, since Patrick's dad has a Gluten intolerance. I can omit the bran and the flour and still make a tasty crumble that everyone enjoys.
Hope you find a quick minute to enjoy a fruit crumble soon!!!
Eileen, Patrick's step mom is great! In the midst of caring for her horse and others' horses, teaching classes, among other things, she always strolls in, whips up dinner and before you know it we're all full and well into our drink and wonderful conversation. Tonight will be no different; she's already informed me that dinner is in order and if I'd like to bring dessert, that would be appreciated. Heck, that's the least I can do for a wonderful meal and evening away.
Anyway, you ask me where am I going with this post. And here it is, my point, I've decided to make an apple and sultana crumble. Which is an excellent dessert to post in this blog. It's quick, always a real hit and at the end of the day, it's nearly impossible to screw up.
For today's crumble, here's what I did.
7 small apples, peeled and sliced (I used JonaGold since that's what I had on hand)
I place the apples, about 1/2 cup sultanas, a knob of butter, about 1/4 cup of sugar (brown or Demera are my favorite) and loads of spices in a medium saucepan and cook on medium heat until the apples are tender.
At this point, remove the pan from the heat and pour into a pie plate or similar baking dish and allow to cool a bit.
In a small bowl, mix together the following ingredients until crumbly
1 3/4 cups oats
scant bran
scant flour
handy sprinkle of Demera or brown sugar
1 teaspoon cinnamon
1/2 to 3/4 cups butter or other vegetable spread
Crumble the topping over the apples and bake in a preheated oven 375F/190C for about 30 minutes or until the crumble on top is golden and the apples are bubbly.
Serve with ice cream, cream , or whipped cream.
This is a delicious, mostly healthy, and quick dessert. It's great to take up to Galway, since Patrick's dad has a Gluten intolerance. I can omit the bran and the flour and still make a tasty crumble that everyone enjoys.
Hope you find a quick minute to enjoy a fruit crumble soon!!!
Tuesday, April 27, 2010
Blackened Cod... it's what's for dinner
Yesterday was beautiful! I spent a bit of time outside transplanting and planting seeds for our "fish box" garden. If all goes well, we'll have tomatoes, potatoes, onions, shallots, heaps of garlic, spaghetti squash, beets, carrots, pears, apples, blueberries, strawberries, and a nice variety of herbs. Not bad for two people that don't want to spend their days in the garden. And since our washer is still broke, it was a perfect, breezy day for all the laundry I washed by hand to dry on the line. The garden was filled with songs from all the birds and at one point I even heard one singing that sounded a bit like how my grandpa used to whistle.
While I was having loads of domestic fun, Patrick was out fishing yesterday. He's still getting a few velvet crab, but mostly brown crab and a handful of lobster. I've figured out the best and most fun way to learn about his day is to ask if he found anything fun and unusual in the pots. It opens the door to a broad conversation, generally leading to what the water was like, whether the crewman sang while he worked, how the boat operated, if they spotted dolphin or if the seagulls had to be kept at bay from the bait. Last night, was no different. Although I did walk down to the pier to meet Patrick after his day at sea, so the conversation started while he was cleaning a small cod on the deck.
Imagine my excitement when I realized the fish was cod (first of the year) and would be the main coarse for dinner! Immediately my mind trailed off to the ingredients at home and what I could prepare that would be light, tasty and full of summer flare. To my delight, I created a lovely blackened cod with brown turmeric rice and mango salsa. It was simply divine at our Sunset Diner.
When we got home, I began rummaging through the fridge and press to find the ingredients necessary for our dinner. Of course, I never stray too far from the hundreds of thousands of recipes online; usually paying attention to cook time and basic ingredients. I knew straightaway that I needed a recipe that used mango since I had about a quarter of a mango that really needed to be used up.
In case I haven't let on by now, I believe I am the queen of turning leftovers into delicious meals and stretching ingredients as far as they will go. In the case of the mango, it had seen 2 salads and was a side with pancakes. It's final destination was the salsa for the cod.
So, rather than keeping you waiting, here's my recipe for Blackened Cod with Brown Rice and Mango Salsa
Prepare your favorite rice, while boiling sprinkle in a handy amount of turmeric and a bit of salt.
Salsa, mix all ingredients and set aside
1/4 ripe mango, diced and scrape away any pulp from the seed
1 kiwi, diced
1/4 english cucumber, diced
1/4 green bell pepper, diced
1/8 cup cilantro, fresh or dried (I used dried, since our coriander isn't ready for harvest)
1 small red chili pepper, oven roasted and peeled from the skin, diced
1 tablespoon white vinegar
Rub for the Cod
2 fillets cod
1 tablespoon cayenne pepper
1/2 teaspoon chili pepper flakes
1/2 teaspoon chili seasoning
1 tablespoon Tabasco Sauce
1 tablespoon olive oil
a handy sprinkle of salt
(black pepper would have been nice; however, we're fresh out)
Mix all the ingredients together and rub on all surfaces of the cod, set aside and heat about 1 tablespoon of oil in a frying pan on medium heat. When the pan is hot, place the cod, skin side up on the pan and fry for two minutes. Flip the cod and fry for an additional two minutes. Finally, grille the cod in it's pan in the oven for about five minutes. Make sure to use a frying pan that has an oven proof handle or wrap your pan's handle in foil and don't get it too close to the grille.
When everything is ready, dish out the rice, place the blackened cod on top of the rice and spoon a handy mount of salsa onto the fish. I recommend enjoying in a room, on a patio, wherever the sun is shining and make sure you have plenty of beer or water because this dish is spicy!!!
While I was having loads of domestic fun, Patrick was out fishing yesterday. He's still getting a few velvet crab, but mostly brown crab and a handful of lobster. I've figured out the best and most fun way to learn about his day is to ask if he found anything fun and unusual in the pots. It opens the door to a broad conversation, generally leading to what the water was like, whether the crewman sang while he worked, how the boat operated, if they spotted dolphin or if the seagulls had to be kept at bay from the bait. Last night, was no different. Although I did walk down to the pier to meet Patrick after his day at sea, so the conversation started while he was cleaning a small cod on the deck.
Imagine my excitement when I realized the fish was cod (first of the year) and would be the main coarse for dinner! Immediately my mind trailed off to the ingredients at home and what I could prepare that would be light, tasty and full of summer flare. To my delight, I created a lovely blackened cod with brown turmeric rice and mango salsa. It was simply divine at our Sunset Diner.
When we got home, I began rummaging through the fridge and press to find the ingredients necessary for our dinner. Of course, I never stray too far from the hundreds of thousands of recipes online; usually paying attention to cook time and basic ingredients. I knew straightaway that I needed a recipe that used mango since I had about a quarter of a mango that really needed to be used up.
In case I haven't let on by now, I believe I am the queen of turning leftovers into delicious meals and stretching ingredients as far as they will go. In the case of the mango, it had seen 2 salads and was a side with pancakes. It's final destination was the salsa for the cod.
So, rather than keeping you waiting, here's my recipe for Blackened Cod with Brown Rice and Mango Salsa
Prepare your favorite rice, while boiling sprinkle in a handy amount of turmeric and a bit of salt.
Salsa, mix all ingredients and set aside
1/4 ripe mango, diced and scrape away any pulp from the seed
1 kiwi, diced
1/4 english cucumber, diced
1/4 green bell pepper, diced
1/8 cup cilantro, fresh or dried (I used dried, since our coriander isn't ready for harvest)
1 small red chili pepper, oven roasted and peeled from the skin, diced
1 tablespoon white vinegar
Rub for the Cod
2 fillets cod
1 tablespoon cayenne pepper
1/2 teaspoon chili pepper flakes
1/2 teaspoon chili seasoning
1 tablespoon Tabasco Sauce
1 tablespoon olive oil
a handy sprinkle of salt
(black pepper would have been nice; however, we're fresh out)
Mix all the ingredients together and rub on all surfaces of the cod, set aside and heat about 1 tablespoon of oil in a frying pan on medium heat. When the pan is hot, place the cod, skin side up on the pan and fry for two minutes. Flip the cod and fry for an additional two minutes. Finally, grille the cod in it's pan in the oven for about five minutes. Make sure to use a frying pan that has an oven proof handle or wrap your pan's handle in foil and don't get it too close to the grille.
When everything is ready, dish out the rice, place the blackened cod on top of the rice and spoon a handy mount of salsa onto the fish. I recommend enjoying in a room, on a patio, wherever the sun is shining and make sure you have plenty of beer or water because this dish is spicy!!!
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