Ken Hulme said:
Lisa - you and I need to collaborate on a cookbook. My recipes and your photos. Maybe a dulcimer-focused cookbook. I'm a trained photographer, but you have "the eye" for food photography!!
Yeah, sort of like 'your brains and my looks'. lol!
We've been mostly eating various kinds of salads fresh from our garden this past month.Here was last night's dinner straight from the backyard, left to right: purple kohlrabi, romaine lettuce, scallions, and butterhead lettuce. I added some fresh mozarella slices, and dressing. Cold and crispy, nothing else was needed except the iced tea!
Mandarin Orange Muffins
Although the recipe calls for canned mandarin oranges, you can also use fresh tangerine or clementine orange wedges, or even loquats for an equally tasty treat. I usually make a double batch, either as muffins, or baked in a 9x13 pan to make a fruited bread.
1 (11 ounce) can mandarin oranges
1-1/2 cups all-purpose flour
1-3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup sugar
1/3 cup shortening
1 egg, slightly beaten
1/3 cup milk
Topping:
1/4 cup melted butter
1/4 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 350F. Place muffin papers in muffin tins or spray tins with vegetable oil. Drain oranges and pat dry with paper towels. Set aside.
Whisk together flour, baking powder, salt, nutmeg, allspice, and sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.
Whisk together egg and milk. Pour into flour mixture and stir with a fork just until combined. Do not over-mix. Carefully fold in mandarin oranges. Add a little extra water if the batter seems too stiff.
Fill muffin tins 3/4 full. Bake 20 to 25 minutes until centers test done and muffins are lightly golden. Alternately, spread mixture in a lubed 8x8 pan to make a fruit bread.
While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar and cinnamon.
When muffins are done, dip each hot muffin first into the butter and then into the cinnamon sugar. For bread version, brush melted butter one top and sprinkle with cinnamon sugar. Let cool.
Yield: 12 large muffins or 24 mini-muffins.
Looks and sounds real good. I'm more used to Moros y Cristianos being mixed up together, though. Yours seems more like Hoppin' John, but with black beans.
This week Ken's Kitchen is featuring Black Beans and Yellow Rice - not only a beautiful, but a tasty pairing. Cultures all over the world combine beans and rice. This is my take on Moros y Cristianos - the Cuban version. The Moors are the black beans... get it?I use a pound of dried black beans. Don't bother to soak overnight; it makes virtually no difference in the cooking time - trust me.Pick them over real good so you're not cooking any rocks. Put them in a big pot with a couple quarts of water and a pound or so of smoked pig shank, neck bones or similar smoked pork. While that's coming to a rolling boil, dice up an onion, some celery and maybe a red bell pepper and add that to the pot.Now add a little paprika, a tablespoon of dried thyme, and a touch of chile powder. Anytime you cook beans add thyme it's the perfect herb for any bean.Reduce the heat and simmer for about two hours, until the beans are done and creamy textured.While the beans are finishing, making a pot of long grain white rice - 1 cup rice and two cups water; bring to a boil and simmer 20 minutes (actually I use a rice cooker - best money I ever spent). No brown rice need apply. No short of medium grain rice, either. To that rice water add a Sazn Tropical packet.Sazn is a brand of spice mixes found in the Mexican food section. Tropical is a particular blend of spice. Not hot at all, just wonderfully flavorful. Can't find Sazn? Use a teaspoon of turmeric and a 1/4 tsp each of onion, garlic and chile powder. As it cooks the rice absorbs those wonderful flavors and turns bright yellow.When the beans are done, I strain out any leftover liquid. Then I pull the wonderful bits of meat off the bones and add that back into the beans. Plate a big scoop of rice, top with a scoop of beans, and you have a tasty, healthy dinner!
Ken, that looks mighty good. Think I'm gonna have to try this.
Blueberry ClafoutiTraditionally a French dessert using cherries, clafouti [Klah-foo-tea] is neither a fruit-filled pancake; nor a fruity egg custard but half way between. It is a very easy and healthier alternative to berry pie.Cooking Spray or Butter for the pan16 ounces fresh Blueberries, Black Berries, or Red Raspberries*, drained3 large eggs1/3 cup sugar3/4 cup whole milk1 teaspoon vanilla extract3/4 cup all-purpose flour1 teaspoon cinnamonPreheat oven to 400F. Spray or butter the bottom and sides of a 12 cast iron skillet**. Spread the fruit to cover the entire bottom of the skillet.Whisk together the eggs and sugar until frothy and lighter in color. Add the milk, vanilla and flour, and whisk to combine. Pour the batter over the fruit.Bake on the middle rack, uncovered, for 30 minutes or until golden brown and a knife comes out clean when inserted in the middle. Remove from oven and dust with cinnamon while still warm and soft.Cool for 30 minutes before removing from the skillet, slicing and serving. Serves 4-6.* Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice.** Dont have a cast iron skillet? Any 10-12 oven-safe skillet will do. If all else fails, use a large pie pan. Do Not use a plastic-handled or non-stick lined skillet, as they can produce unhealthy vapors at oven temperatures and cooking times.
Reuben-esque Thighs
6 Boneless, skinless chicken thighs 1 lb Sauerkraut (drained)1 Green Bell Pepper, sliced thin2 Tbsp White Wine (or water)1 Tbsp Brown Sugar1 Tsp Caraway Seed6 Tbsp Thousand Island Dressing3 slices Swiss Cheese, cut into stripsBrine the thighs 30-45 minutes. Drain, Pat dry. Spray or oil 12 non-stick skillet. Heat to med-high. Brown meat on both sides, 5-7 minutes per side. Remove from skillet. Add sauerkraut, green pepper, wine, sugar caraway and 2 Tbsp dressing. Top with thighs. Reduce heat to a simmer, cover and cook 25-30 minutes. Spoon remaining dressing over chicken and top chicken with cheese strips. Cover and cook another 2-3 minutes until the cheese melts.Serve with: Grilled Cole Slaw 1 head Red Cabbage, cored and cut into 8 wedges3 Tbsp Olive oil, for brushing4-1/2 Tbsp Mayonnaise4-1/2 Tbsp Cider Vinegar3 Pickled Peppers (jalapeo, banana, or Italian) seeded and minced2 tsp Pickling Liquid from the pepper jarSalt & Pepper to tastePreheat the grill. Dont want to fire the grill? Use your ovens broiler with the rack set to the highest mark.Brush cabbage wedges with oil and sprinkle with salt and pepper. Grill cabbage until it starts to char and blacken - about 3 minutes per side. Transfer to a work surface. When the cabbage is cool enough to handle, finely slice it crosswise with a sharp knife.Whisk together the mayonnaise, cider vinegar, and pickling liquid. Toss with the shredded cabbage. Season with salt and pepper and toss again.
Ken Hulme said: They are easy to do and so good tasting!
So... When are you serving them??? Enquiring minds and all that...
Chourio or Chouriso is the Portuguese/Spanish spelling. It's a relatively 'hard' sausage. You can also use Andouille, the wonderful tangy Cajun sausage, or Linguisa.
Chorizo is the Mexican sausage, which is very loose and used more as a flavorant than a bite of protein. Start cooking slices of chorizo and it melts apart.
FF - you can make this with fried ring bologna and it would be pretty good too!
Are those chorizos? Might be the same sausage, but I would like to make sure. (Should there be a cedilla under the c, as in chourio, I'd be more sure.)
Are those chorizos? Might be the same sausage, but I would like to make sure. (Should there be a cedilla under the c, as in chourio, I'd be more sure.) Ken Hulme said:
Since "sumer is icumen in", I thought y'all might like to try this gourmet sandwich recipe for your next bike trip, boat ride, or day playing dulcimers in the park. I won first place in the Boating TV "Best Boating Sandwich" with this version of a Nawlins' Po Boy. Gaspar Sausage was the co-sponsor. I won 25 pounds of their very good chourico and linguisa. The chourico is nice for those who don't like much spice. You could also substitute any of the Hillshire Farms style ring sausages...
Shrimp & Chourico Submarine
The perfect boat sandwich is submarine of course. In this case a New Orleans style Po Boy sub with traditional hard crusty baguette bread, not a soft hoagie type roll. Hard crusty bread can stand more time at sea before becoming mushy and soft. Po Boys can be undressed or dressed.
Undressed:
1 fresh French Baguette, about 24 long
1/2 lb Shrimp, 16-20 count, peeled & deveined
1/2 lb Gaspar Chourico or Extra Hot Chourico
1 Tbsp Creole/Cajun spice blend, to taste
2 Tbsp Olive oil
1 Red Bell Pepper, cut into strips
3/4 cup Kalamata Olives, pitted (or regular pitted Black Olives)
Dressed:
All of the above, plus
1 large Dill Pickle sliced into thin strips
2-3 Roma Tomatoes, sliced into rounds
1-2 long leaves of fresh Romaine lettuce
1/4 Cup Mayonnaise mixed with 2 Tbsp Lime juice
1/2 Red Onion, sliced thin
Salt & Pepper to taste
Slice the bell pepper and roughly chop the olives. Set aside.
Slice the chourico diagonally to make long oval pieces about 1/8 thick. Saute the chourico in a splash of oil on medium heat to brown it and bring out the flavors. Remove from pan and reserve. Toss shrimp with spice blend and saute them in the same skillet, adding more oil if necessary. Cook just until the shrimp turn pink, remove from pan and cool.
To assemble the dressed sandwich:
Slice the baguette lengthwise, but leave it hinged. Brush the insides of the loaf with the lime-mayo. Fold the romaine leaves lengthwise along the center rib. Place in the baguette, with the lettuce ribs running along the bread hinge. Inside the folded lettuce, arrange slices of chourico, the shrimp and red pepper strips. Top with slices of tomato, pickle, onion and additional shredded romaine if desired. Add a dash of salt & pepper and serve.
Can be assembled and wrapped in plastic wrap ashore; or the individual components can be placed in zip top bags and stored in the cooler until lunch time, and then assembled. Serves 2-4 hungry boaters.
Since "sumer is icumen in", I thought y'all might like to try this gourmet sandwich recipe for your next bike trip, boat ride, or day playing dulcimers in the park. I won first place in the Boating TV "Best Boating Sandwich" with this version of a Nawlins' Po Boy. Gaspar Sausage was the co-sponsor. I won 25 pounds of their very good chourico and linguisa. The chourico is nice for those who don't like much spice. You could also substitute any of the Hillshire Farms style ring sausages... Shrimp & Chourico Submarine The perfect boat sandwich is submarine of course. In this case a New Orleans style Po Boy sub with traditional hard crusty baguette bread, not a soft hoagie type roll. Hard crusty bread can stand more time at sea before becoming mushy and soft. Po Boys can be undressed or dressed.Undressed:1 fresh French Baguette, about 24 long1/2 lb Shrimp, 16-20 count, peeled & deveined1/2 lb Gaspar Chourico or Extra Hot Chourico1 Tbsp Creole/Cajun spice blend, to taste2 Tbsp Olive oil1 Red Bell Pepper, cut into strips3/4 cup Kalamata Olives, pitted (or regular pitted Black Olives)Dressed:All of the above, plus1 large Dill Pickle sliced into thin strips2-3 Roma Tomatoes, sliced into rounds1-2 long leaves of fresh Romaine lettuce1/4 Cup Mayonnaise mixed with 2 Tbsp Lime juice1/2 Red Onion, sliced thinSalt & Pepper to tasteSlice the bell pepper and roughly chop the olives. Set aside.Slice the chourico diagonally to make long oval pieces about 1/8 thick. Saute the chourico in a splash of oil on medium heat to brown it and bring out the flavors. Remove from pan and reserve. Toss shrimp with spice blend and saute them in the same skillet, adding more oil if necessary. Cook just until the shrimp turn pink, remove from pan and cool.To assemble the dressed sandwich:Slice the baguette lengthwise, but leave it hinged. Brush the insides of the loaf with the lime-mayo. Fold the romaine leaves lengthwise along the center rib. Place in the baguette, with the lettuce ribs running along the bread hinge. Inside the folded lettuce, arrange slices of chourico, the shrimp and red pepper strips. Top with slices of tomato, pickle, onion and additional shredded romaine if desired. Add a dash of salt & pepper and serve.Can be assembled and wrapped in plastic wrap ashore; or the individual components can be placed in zip top bags and stored in the cooler until lunch time, and then assembled. Serves 2-4 hungry boaters.
Oops. My bad. Yes Porcini, if you can find them, or Crimini mushrooms, not proscuitto ham! I have seen Chicken Marsala with bits of proscuitto added for flavor...
Ken, did you mean porcini mushrooms rather than prosciutto ham?I like the idea of the cornstarch for thickening the sauce. It seems a shame to have a good sauce stay on the plate rather than stick to the fettucini that Chicken Marsala is frequently served with. The sauce last night separated and the butter floated about 1/4 thick over the entire plate. UGH
On the Tavuk Izgara, Ken. Do you think I might be able to substitute chicken breasts and bake them in the yogurt marinade? I don't have a broiler, though I've been thinking about getting a large toaster oven. I only cook for two and heating the big oven for one item is something I just hate to do. It's so big and usually the pan I put in it is so small. ;-)I've never fixed Talapia, but the recipe you posted sounds great. Red pepper flakes without the seeds shouldn't be as hot, I'll have to see about getting some.And Pico de Gallo is something both Larry and I love.I mentioned getting a carton of plain yogurt draining so I could make Tzatziki . He thought it was a great idea and immediately was wanting to go get Pita bread for dipping. We'd make a meal just on that and sliced tomatoes. Of course, American yogurt isn't as good as Greek for the dish, but I'll drain it over night through a clean cotton cloth and it will thicken up some. Ken Hulme said:
Tavuk Izgara -- Turkish Chicken Thighs
2 Tablespoons Cumin seeds
1 Onion, coarsely chopped
4 to 6 cloves Garlic, finely minced
1 Tablespoon Paprika
1 Lemon, juiced
1 cup plain Yogurt
12 boneless Chicken Thighs
Salt and freshly ground Black Pepper to taste
Lemon wedges for serving
Toast cumin seeds in a small pan over medium heat until the seeds are fragrant and start to pop. Remove from heat and grind in a spice or coffee grinder (or mortar & pestle).
Put cumin, onion, garlic, paprika, and lemon juice in a blender and pulse to liquify. Add the yogurt and pulse just until blended.
Put the thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to its hottest setting. Place thighs on a wire rack inside a baking sheet; dust with salt and pepper. Broil or grill until the juices run clear, about 6 minutes per side, brushing with marinade. Serve hot with lemon wedges, couscous and brined eggplant and tomato kebabs.
Tilapia Cubano
Tilapia prepared Cuban style - with green olives, skillet poached in a white wine sauce.
4 large (4-6 oz) fillets Tilapia (or any white fish)
2 tablespoons Extra Virgin Olive Oil for frying (use water if concerned about fats)
1 Onion, thinly sliced
2-3 cloves Garlic, minced
4 fresh Garden Tomatoes, diced; or 1 can of Diced Tomatoes
1 cup White Wine (never cook with a wine you wouldn't drink)
1/2 cup pimento-stuffed Green Olives, chopped
3 tablespoons Capers, plus 1 tablespoon caper liquid
1/4 teaspoon Red Pepper Flakes
1 bunch Cilantro, chopped, to taste
Salt & pepper the tilapia to taste. In a large covered skillet, saute the onion & garlic for 2 minutes, to bring out the aromatics. Add the tomatoes, wine, olives, capers, and red pepper flakes. Simmer for 10-15 minutes to marry the flavors. Place the fish in the sauce. Cover, and simmer on medium low for 10-12 minutes until the fish flakes easily. Remove fish. Bring poaching liquid to a quick boil. Add cilantro to taste. If desired, add cornstarch slurry to thicken.
The side dish below is a quick Pico de Gallo of tomato, onion, cilantro and lime juice with a dusting of chile powder.
Thank you, thank you. It sounds wonderful. I'm heading down to the market tomorrow.
Totally into poaching chicken breasts with a little spice to add flavor. I haven't tried poaching fish.Tomorrow night we're having Lake Perch which I normally do in a pan fried manner, but using a non-stick pan and a minimum spray of olive oil. Usually I dredge the fish in a seasoned flour mix after dipping it into a water and egg white bath. Salmon I grill on a George Forman grill with a sprinkle of dill and a very light spray of oil. Fresh dill if I can get it, otherwise dried. If I can't get fresh salmon, then I do Salmon Cakes or loaf using canned salmon.And you're right about no-fat, no purines being a water diet, which would really make me lose weight quickly. Only if I lose weight too quickly, I get a gout attack from the breaking up of my own fat cells. An example of that is that for quick weight loss the Atkins diet works really well for me. However it is too painful as within less than a month on it the gout strikes.Oh, do you have any good yogurt recipes. Fat Free yogurt with fruit in it is usually a daily part of my diet, but I'd love to vary it. I need to make Tzatziki, thinking about it.
So here are some low-purine, low-fat recipes for Folkfan. None of these are "spicy" as in hot, but they do contain spices for flavor. When you can't eat a lot of things, you can help satisfy your tastebuds by using greater quantities of spices and herbs to flavor the things you can eat.
Mushroom Barley Bake
8 ounces fresh sliced mushrooms
1 cup chopped onion
1 cup medium barley
1/2 teaspoon salt (to taste or need)
1/8 teaspoon pepper
4 cups vegetable stock (see below)
Preparation:
In a large skillet over medium-low heat saut mushrooms and chopped onion until lightly browned. Add barley and brown lightly, stirring. Add salt and pepper; turn into a buttered 3-quart casserole.
Pour vegetable broth into the skillet and cook until hot. Pour over the barley mixture and mix well. Cover and bake in a preheated 350 oven for 1-1/2 hours, or until barley is tender. Check the barley occasionally and add more broth or water if needed.
Low Purine Vegetable Stock
All the veggies below are listed as "low in purines".
4 quarts water
1/4 of a Red Cabbage, shredded small
4-6 fresh Tomatoes, diced
1 bunch of Celery Tops (save the stalks for something else), minced
1 Teaspoon Marjoram
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Rosemary,chopped fine
1 Teaspoon Cumin
1/2 Teaspoon White Pepper
Simmer on low for 1-2 hours until the liquid is reduced by a third to a half and is flavorful. Strain. Use.
Rotkraut - Braised Red Cabbage
2 Tbsp Oil for sauting (or use water)
1 Onion, chopped fine
1 head Red Cabbage, cored and shredded
2 Tbsp Red Wine Vinegar
1 to 1-1/2 cups Vegetable Stock or Water
1 Tbsp Sugar
3 Whole cloves
2 Bay leaves
Salt and Pepper -- to taste
Over medium heat in a large pot saut the onions until translucent. Add the cabbage in batches, stirring each addition until it wilts and begins to cook down. Stir in the vinegar and then add the remaining ingredients. Reduce heat to low, cover and simmer for 20-30minutes until the cabbage is tender. Adjust seasoning and serve.
Greek Style Eggplant Boats
Cut eggplants in half lengthwise; hollow into "boats". Rub skin with oil (you arent going to eat the skins), bake 30 mins @ 350F.
Meanwhile, brown about half a pound of ground lamb (or use diced tofu), add onion, bell pepper, garlic, tomato, fresh sage, 1/2 oz feta cheese (just this once, for flavor), bread crumbs and eggplant guts. Simmer until thick. Stuff eggplant boats, top with breadcrumbs. Bake again @ 350 30-45 min.
Imam Biyaldi
Classic Middle Eastern Stew can be vegetarian or meated.
1 Eggplant, cubed
2 large Onions, sliced
6-8 Roma Tomatoes, chopped
1 teaspoon Cinnamon
1 Teaspoon All Spice
1 Teaspoon Cloves
Carnivores and others who can eat meats can add 1 lb of ground lamb.
Brown and drain the meat if you're using it. Combine everything in a pot with a cup or so of water and simmer into a thick stew. Serve with unleavened bread for scooping.
Moroccan Lemon Chicken
2 Chicken Breasts, boneless, skinless
1/3 cup Kalamata or other Green Olives, pitted
1/2 teaspon Oregano
1 Lemon, sliced
1 cup, uncooked Israeli Couscous (large pearl, not the small grain kind)
2 cups water.
Brining the chicken in a handful of Kosher salt and a gallon of water for 1 hour before cooking will make the meat much more moist, but not particularly salty. Rinse and pat dry. Sear the chicken on both sides. Reduce heat, add the other ingredients, and simmer for 30-45 minutes until the chicken is tender and the couscous is cooked. If you're not on a low purine diet, you can substitute a couple cans of garbanzos for the couscous.
