Creamy Peanut Soup

I made this soup for my Mexican cooking class & it turned out yummy. One of my students was lactose intolerant so I replaced the heavy whipping cream with coconut milk which gave it more of a Thai taste but very, very yummy. I didn't have to thicken it because it was thick enough because of the peanuts so as long as you don't add a chicken stock with gluten it is gluten free. If you want it thinner you can add more chicken stock. If you want it lower in fat replace the cream with low fat milk. 

1 ea .......... Onion

1 lb............ Peanuts, skinless

2 to 3 ea... Chipotle Chilies

4 c............. Chicken stock

3 drp......... Tabasco

1 Tbs........ Onion Powder

1 Tbs........ Garlic Powder

1 tsp.......... Thyme

1 tsp.......... Oregano

3 ea........... Bay Leaves

1 c............. Heavy Whipping Cream

To taste.... Salt 

1.   Dice onion.

2.   Sautee onions, peanuts and chilies.

3.   Add stock with the remaining ingredients except bay leaves & cream.

4.   Puree and add bay leaves & cream. 

5.   Salt to taste. 

Thai Chicken & Lemongrass Soup

For those of you that have never had Thai food it tends to be on the very spicy hot side. I am a wimp though so I leave out most of the chilies. In this recipe I’ve used some very traditional ingredients but if you have trouble finding them they can be replaced with others. The lemon grass can be replaced with additional limejuice, the cilantro roots can be replaced with cilantro leaves, fish sauce can be replaced with chicken base. This will change the flavor slightly but will work.


1 ea........... Onion
½ lb........... Chicken Breast
2 Tbs........ Oil
2 c............. Water
1 stick....... Lemon Grass
4 ea........... Cilantro Roots
5 Tbs........ Fresh Limejuice
1 inch........ Fresh Ginger
1 can......... Coconut Milk
to taste...... Chili Paste
2 oz .......... Mushrooms
to taste...... Fish Sauce
to taste...... Crushed Red Peppers

1. Julienne the onions and chicken then sauté in oil until onions are caramelized.
2. Add the water and bring to a boil.
3. Smash the lemon grass and chop. Add to soup.
4. Peel and chop the ginger. Add to soup.
5. Add the coconut milk, chili paste, limejuice, salt and mushrooms.
6. Add the crushed red peppers and serve.
7. Garnish with fresh cilantro.


Be creative, have fun and enjoy!!!

Cobb Salad

The Cobb salad was developed in the 1920’s at the Brown Derby in Hollywood, CA. Sense then there have been other ingredients added or subtracted. The blue cheese is sometimes replaced with cheddar but will never be right in my opinion. I do love blue cheese but if you don’t try going light on some Gorgonzola cheese. This is a milder type of blue-veined cheese. The flavors and textures are all perfectly balanced. If you just can’t do the blue cheese then try another strong cheese like feta.

It would seem that this wouldn't be the healthiest of salads because yes it is high in fat but the fat in this is the really good kind. The dressing made with olive oil and the olives and avocado are all polyunsaturated fats that help control cholesterol.

1 head...... Romaine Lettuce

1 ea........... Avocado

2 ea........... Tomato

¼ c............ Green Onions

½ c............ Sliced Black Olives

½ lb........... Bacon

2 ea........... Boneless Chicken Breasts

4 ea........... Hard Boiled Egg

½ c............ Bleu Cheese Crumbles

Dressing

4 Tbs........ Red Wine Vinegar

½ c............ Extra Virgin Olive Oil

2 Tbs........ Dijon Mustard

1 ea........... Garlic Cloves

to taste...... Salt and Pepper

1. Mix dressing ingredients together and chill.

2. Grill Chicken then cool and dice.

3. Cut cleaned and chilled lettuce into 1” pieces and place in a bowl.

4. Chop bacon into ½” pieces and cook until crispy.

5. Dice avocado, tomato and egg into ½” pieces.

6. Chop green onions into ¼” pieces.

7. Place everything in a bowl with dressing and toss thoroughly.

Be creative, have fun and enjoy!

Spanakopita

Most often you will see spanakopita as an appetizer as little triangle wrapped with filo dough but here I have done it as a pie which takes less time to make and works well as a vegetarian meal or a side vegetable with meat such as grilled salmon.  This is a traditional Greek dish that is served at all times of the day, ether served hot or cold. I love this dish in the summer time because it is light. 

½ c................. Olive oil

1 lb................. Cleaned Fresh Spinach

1 c.................. Crumbled Feta Cheese

½ ea.............. Onion

5 ea............... Garlic Cloves

1 ea............... Large Egg

1 tsp............... Dill

to taste.......... White pepper

6 sheets........ Filo Dough (thawed)

1.    Dice onion and chop garlic then sauté in about 3 Tbs of the olive oil.

2.    Chop spinach into large pieces and add to onions and garlic.

3.    Sauté until onions are golden and spinach is just wilted.

4.    Let cool in a bowl then add remaining ingredients except for the filo dough and mix well.

5.    Carefully unroll the sheets of filo dough making sure that they don’t dry out with a damp towel covering them and place one sheet at a time layering them with a thin layer of the remaining olive oil leaving flaps out to fold over the top in a small oiled casserole dish.

6.    Place the spinach mixture in the filo dough and cover with the flaps of dough to incase the mixture.

7.    Bake in a preheated oven at 400°F for about 20 minutes until golden on top. 

Be creative, have fun and enjoy!!!

Fried Fish w/ Coconut

A baby elephant that acted like it was going to charge us in
Tarangire National Park

A few years back my husband a parents had the privilege to go to Africa on safari. It was a dream of mine from when I was a very small girl. And it was more then I could have ever had imagined. We saw everything & lots of everything. We stayed in bush homes which are like Bed & Breakfasts, lodges, & we camped in the Serengeti for 5 nights.


At each place the food was wonderful. One night in particular while camping in the Serengeti we had a very traditional meal. It was so good. This fish dish is one of those things I have tried to match from memory. I will also be doing a cooking class with some of the other items that we had there. If interested it is on July 31. For my cooking class schedule of all my classes it is on the top left of this page.

Fish 

1 lb................. White Fish 

1 Tbs.............. Lime Juice
½ tsp.............. Garlic Powder
1 tsp............... Cinnamon
½ tsp.............. Thyme
½ tsp.............. Paprika
to taste........... Salt & Pepper
as needed...... Flour
as needed...... Peanut Oil

Sauce
2 Tbs............ Ghee
1 ea.............. Onion
1 ea.............. Garlic Cloves
1 can............ Coconut Milk
½ bu............. Spinach
½ lb.............. Shrimp

1. Sprinkle fish with lime juice.
2. Mix dry spices together and sprinkle over fish.
3. Let set in refrigerator for a few hours.
4. Meanwhile, heat ghee in large pan and add diced onion and chopped garlic.
5. Sauté until golden.
6. Place spinach and coconut milk in a pot and bring to a boil then puree.
7. Add to the onions with the shrimp and cook until shrimp are done.
8. Coat fish in flour and fry in oil. 

9. Place on a dish and cover with sauce.


Be creative, have fun & enjoy!!!

Mussels

This is a great quick and easy appetizer but can be used as a main dish served with some pasta.  If you over cook the mussels they can become very chewy so it is very important that you only cook them just until they open.  When buying mussels, make sure they are all closed or when touched they close right away.  Mussels are a living creature when fresh but if they get old they will start to die.


Most mussels are cultured/farmed and are  safe to eat but wild ones can be dangerous at certain times of the year.  There are times of the year when red tide occurs which is a plankton type of organism that will be in abundance and visible as a red mass.  It is typically when the ocean is warmer.  Other shellfish would also be infected and should never be eaten.   

2 Tbs............. Olive Oil
2 ea............... Tomatoes
½ ea.............. Onion
6 ea............... Garlic Cloves
½ c................ Dry White Wine
2 Tbs............. Butter
1 lb................ Mussels
2 ea............... Lemons
to taste.......... Salt
¼ c................ Julienne Fresh Basil

1. Dice the tomatoes and onion.
2. Slice the garlic.
3. Heat the olive oil and a sauté the tomatoes, onion and garlic until caramelized.
4. Add in the wine and bring to a boil.
5. Add in the mussels and cook until they open. Be careful not to over cook them.
6. Add the remaining ingredients and serve.

  

Be creative, have fun and enjoy!!!

Almond Cake

This cake is completely gluten free.  …And it’s good.  ...And, almonds are really good for you.  Traditionally almonds are used in Spain but you could use any type of nuts such as walnuts or hazel nuts.  If you were to use hazel nuts try making a syrup with coffee in place of the orange juice.


 Cake 

5 ea............... Eggs

½ c................. Sugar

2 ea............... Orange

1 c.................. Finely ground almonds

1.    Grate orange rinds of the oranges.

2.    Separate yolks from whites and cream yolks with sugar and orange rind. 

3.    Whip egg whites until stiff peaks form and fold into the batter with the ground almonds.

4.    Pour into a greased 9”x9” pan.

5.    Bake for 35 minutes in a preheated oven (350ºF)

6.    Let cool.

Syrup

2 ea............... Juice of oranges

1/3 c............... Sugar

5 ea............... Whole cloves

¼ tsp.............. Pumpkin Pie Spice

1 Tbs............. Rum

7.    Add all syrup ingredients, except for rum, in a small saucepan and simmer for 5 minutes.

8.    Remove from heat and add rum.

9.    Let cool and pour over cake.

Be creative, have fun and enjoy!!!

Tortilla Espaňola (Potato & Onion Cake)

This is a popular Spanish tapas that is served in a bar with cocktails.  It should be served with allioli, which is basically a garlicky mayonnaise. 

It is a great appetizer for a party because you can make it up a day or two a head of time and refrigerate, then let set at room temperature before serving.   The leftovers work well for breakfast the next morning. 

 ½ c................. Olive oil

3 ea............... Medium onions

4 ea............... Medium russet potatoes

6 ea............... Large eggs, beaten

to taste.......... Salt & white pepper

1.    Peel, quarter and slice onions and potatoes 1/4 “ thick.

2.    Heat oil in a 9” nonstick or cast-iron skillet.

3.    Add onions and sprinkle with salt & pepper.

4.    Cook over medium heat until soft.

5.    Strain onions in a strainer over a bowl and return oil to pan.

6.    Cook potatoes over medium heat until golden and a little crunchy.

7.    Strain and return oil to the skillet.

8.    Mix onions, potatoes and eggs in a bowl.

9.    Reheat oil in skillet and pour 1/3 of the mixture in.

10. Cook over medium heat until the bottom is set, the top will still be runny.

11. Cover skillet with a lid and quickly invert tortilla and just as quickly slide it back into the pan.

12. Cook until set.  Tortilla should have a little give when pressed in the center and the sides should be firm.

13. Turn tortilla out onto a platter and let it rest at least 15 minutes before serving.  The Tortilla can be chilled before serving but should be brought back to room temperature. 

14. Repeat 2 additional times.

When I make allioli, I start with about a cup of mayonnaise and add about 1 somewhat heaping Tablespoon of fresh, finely, chopped garlic and the juice of 1 lemon. Then add a couple drops of Tabasco and salt to taste. The Tabasco isn't there to add heat just round out the flavors. You can cut back on the garlic if you want but it is garlic mayo...

Be creative, have fun and enjoy!!!

Happy Mother's Day Mom

My Mom with her Mom cooking a holiday turkey

Happy Mother's day Mom! I love you and am very thankful for the things you have inspired me and taught me to do. Because of you I cook. Because of you I love food. My favorite meal is still whatever you cook for me on any given day. Nothing special except that you made it with your love. Thank you. I try to always cook the same way, with love. My sisters, I believe, cook the same way, with love. It is the most nourishing way to eat.

You also taught me to cook with real food. Yes you did use canned cranberry sauce for the holidays but it was no different then anyone else of the times and it is one of Dad's favorite things on his turkey sandwich the next day. Again it was about the love. At the same time I never knew what boxed mac & cheese or Velveeta were until I became an adult. I still make mac & cheese the way you did. You taught me that food was more then nourishment for the body but also the soul and that food should be shared. You taught me that food should be eaten at the table with a connection with the people that you love.

Thank you Mom,
with love,
                    Pat

Mom’s Mac & Cheese w/ Ham

My Mom & Dad with my sisters & I

My Mom always made mac & cheese from scratch & we loved it. She would sometimes put ham in it which made it that much better. I never tasted a box mac & cheese until I was way into adulthood. Needless to say, I don't like the boxed kind and still make it form scratch like my Mom but will often add different cheeses.

Cavitopi pasta...................................... 1 lb 

Shredded Fontina cheese...................... ½ lb
Shredded Swiss cheese........................ ½ lb
Blue cheese crumbles........................... 2 oz
Diced ham........................................... ½ lb
Yellow onion........................................ ½ ea
Garlic powder....................................... 2 tsp
Onion powder....................................... 2 tsp
Kosher Salt.......................................... 2 tsp
Tabasco............................................... ¼ tsp
Heavy whipping cream........................... 1½ c 

1.    Boil pasta and strain.

2.    Add rest of ingredients and mix well.

3.    Place in a casserole dish.

4.    Bake in a preheated oven at 350°F for 30 minutes covered.

5.    Remove cover and bake another 10 minutes.

This is very decadent.  If you want to make it lower in fat you can replace the heavy whipping cream with skim or low fat milk which is what I do.  You can also replace the Swiss and Fontina cheeses with a low fat cheese.  The blue cheese gives a lot of flavor without a lot of fat so keep it. For you blue cheese haters, you don't really taste it. It just intensifies the flavor. Yes, you can leave it out if you just can't do it. And for those that love it, adding more can through off the balance so be careful. I also like to add a little extra cheese along with some Parmesan on top to give it a little extra crunch. Plus, I love cheese.

For those of you that are vegetarians try replacing the ham with roasted egg plant, artichokes, and roasted red peppers. 

Be creative.  If you want to replace the ham try some taco meat and use cheddar cheese in place of the blue or the Swiss cheese.

Have fun and enjoy!!!

Pavlova

Pav, as the Kiwis down under say, is a traditional New Zealand desert that was made back in the mid ‘20s for the ballerina Anna Pavlova. The Aussies like to claim it but I have family from NZ so it obviously came from there.  It has a light and dreamy texture that should have a crispy shell and a marshmellowy center.  This recipe comes from my brother-in-laws mother via his sister, who are all from New Zealand.  I thought this would be an appropriate desert for Mother's day in honor of this special Kiwi Mum whom I did have the privilege to meet before she lost her battle to cancer.

3 ea............... Egg Whites

½ c................. Caster Sugar

1 tsp............... White Vinegar

1 tsp............... Corn Starch

2 tsp............... Vanilla Extract

pinch.............. Salt

1.    Heat oven to 400ºF.

2.    Whip egg whites, adding sugar a little at a time, until stiff peaks form.

3.    Fold in remaining ingredients.

4.    Place dollops of the mixture on a cookie sheet with parchment paper.

5.    Turn oven off and place cookie sheet in the oven for 40 minutes.

6.    Top with fresh fruit and whipped cream.

Some of the recipes I found used lemon juice but I found that it didn’t come out as fluffy.  Caster sugar is a fine granulated sugar.  If you have a hard time finding it regular granulated sugar will do.  Typical fruits used down under are kiwi fruit, strawberries, passion fruit and mangos.  For a variation try folding in some cocoa powder at step 3.  

Be creative, have fun and enjoy!!!

Happy Cinco de Mayo

There are very few salsas out on the market that don’t have starches to thicken or vinegar to increase the acidity for a really long shelf life so I like to make my own. I can also control the heat and freshness. If you like a hotter salsa add jalapeños or habaneros in place of the green chilies, habanero chilies being one of the hottest. You can also increase the amount of Tabasco. I like to roast my own chilies because there is more flavor and the texture is better but you can always use canned.

6 ea............... Tomatoes

1 ea............... Red Onion

3 ea............... Green Chilies

1 Tbs............. Powdered Garlic

1 Tbs............. Powdered Onion

¼ tsp............. Tabasco

to taste.......... Kosher Salt

2 Tbs............. Fresh Chopped Cilantro

1.    Roast and dice the green chilies.

2.    Place 4 of the tomatoes and ½ of the onion in the blinder or food processor and puree.

3.    Dice the remaining tomatoes and onion.

4.    Pour into a saucepan with the diced tomato and onion, the garlic and onion powder and the diced green chilies.

5.    Bring to a boil then turn the heat and simmer for about 20 minutes stirring often.

6.    Remove from heat and add the Tabasco, salt and cilantro.

7.    Chill and serve.

To roast your chilies you can do it in the oven, out on your grill or if you have a gas stove you can do it on that which is how I do mine. Turn your burner on hi and stick your chili right in the fire. Move it around so the whole thing will get charred. Then stick it into a plastic bag to let it steam a bit. The skins should come right off. I don't like to use the oven because it is too easy to over cook the flesh so you need to have the oven at about 500F. The grill is great for doing large amounts but is more of a hassle if just doing one or two. I like to buy my chilies as I need them. 

Be creative, have fun and enjoy!!!

Pakora

Street vendors in Suva, Fiji

Pakora is an Indian dish of fried veggies. I spent a dive vacation in Fiji once where most of the restaurants are Indian. Some of the best Indian food was found at the little street vendors along the streets in the bigger cities. Yes, I always eat at the little street vendors when traveling because that is always the best and most authentic foods of the area. I haven't been sick yet. I will also ask the locals where they eat not where the tourists eat. Pakora is served with different types of chutney and yogurt sauces. 

1 c............. Garbanzo Flour
1½ tsp....... Salt
½ tsp......... Onion Powder
½ tsp......... Garlic Powder
¾ c............ Water
1 ea........... Veggies
3-4 c.......... Peanut oil

1.   Mix all ingredients except the veggies and oil and let set for about 30 minutes.

2.   Heat oil in a deep heavy bottomed pot.

3.   Cut veggies into slices and dip into batter.

4.   Fry until golden brown.

The veggies I like to use are boiled potato, onion, zucchini, and broccoli but any can be used. I found the Garbanzo flour at our local health food store along with the other flours. I use peanut oil for frying because it has a high smoke point, which is when the oil will start to smoke.  Peanut oil has a smoke point of about 450°F where olive oil’s about 350°F.  However, some people have allergies to peanuts so you need to stay away from it in that case.  Sunflower oil is almost the same as peanut oil and Canola oil’s is about 400°F.  Ok, so why am I talking about smoke points???  It’s because the hotter the oil the less oil absorption.  With less oil absorption the more we can eat.  This dish is gluten free.

Be creative, have fun and enjoy!