by Krista | Jan 8, 2010 | Fabulous Friday, Winter
It’s a quiet Thursday night and I’m nursing a sore throat with salt water and hot tea. It’s kinda nice to be cozy in bed, listening to Mediaeval Baebes, playing Scrabble on Facebook, and reading Anne Lamott.
A few days ago I was reading my new blogger friend Chaya’s post at Sweet and Savory Says It All and was startled to see my name in a list of blogs she’d chosen for the Sugar Doll Blogger Award!!! Thank you, Chaya! 🙂 Chaya was one of my first readers and bent over backwards to make me feel welcome in the blogging world. She provided tips and encouragement and I love her homey recipes that she makes for her beloved hubby and family. 🙂 I’m such a newbie at all this she had to tell me what I was supposed to do with the award. 🙂 So, dear Chaya, here goes! Better late than never! 🙂
10 things about myself:
- I have lived in 24 different places since I was born.
- I wish I had a treehouse.
- I am Canadian but have spent more of my life in the United States.
- I love to travel and Turkey, Romania and Australia are at the top of my go-to-next list.
- My favorite author is John Buchan, and I must have Earl Grey tea when reading his books.
- My favorite color is red and it never fails to cheer me.
- I do not like mushrooms. Nope. Not at all.
- My dream house would have a library. And a secret passage.
- I hang jewelry on my wall because it’s too pretty to hide away until wearing.
- I rediscovered the Library this year, and still can’t believe they let us take books away for free.
This past year has been a rough one with health issues, so I’ve been operating under the mantra if I put good things in, good will come of it. This year I’m determined to use a greater variety of whole grains in salads, soups, gratins, etc, and today I’m dining on a Quinoa Pesto Salad with Broccoli and Almonds.
I was inspired by Heidi at 101 Cookbooks and rummaged about in fridge and shelves to see what I had to work with.
I found red quinoa and set it to cooking in a pot of water with a bit of salt. Then lightly steamed some broccoli just until it was gorgeously bright green. When the quinoa was cooked, I fluffed it up and mixed it with a jar of pesto then added chopped broccoli, some grated feta cheese and sliced almonds.
Deeelicious! The pesto makes it feel richer than it is, and the red quinoa, bright green broccoli and pale almonds bring color and festivity.
Quinoa Pesto Salad with Broccoli and Almonds
3 cups cooked quinoa
1 bunch broccoli, steamed and chopped
1 small jar pesto
1 ounce feta cheese, grated
1 handful sliced almonds
Combine and enjoy!
by Krista | Jan 7, 2010 | Winter
I have been fascinated with the Middle East for as long as I can remember. My shelves are filled with books expounding on the culture, history and food of such places as Egypt, Israel and Iran. Slowly but surely I’ve been tasting and learning the foods of those storied lands.
My brother Ryan and I made a Lebanese feast for Easter, my Jewish friends invited me to celebrate Hanukkah with an amazing feast, and this fall Ryan, his girlfriend Melissa and our sister-in-law Kendra went to Munich, Germany and had a fantastic Persian meal in a lovely, dark little restaurant.
Thus it was with great delight that I met Remy and Heather at CEC this week. They are such a fun couple and make me laugh and think – a great combination! Remy is from Israel and shared a dish that surprised all of us: Mujaderra.
It is a humble looking dish of lentils, rice and onions in varying shades of brown accompanied by an equally neutral white yogurt sauce. It may not look or sound flashy, but don’t let its simplicity fool you.
It’s A M A Z I N G.
In fact, it was so good that I went home and made a batch the very next day. I was so impatient that I didn’t even wait for Remy to share his recipe, but searched online for “lentils and rice with yogurt” and found something that at least looked like the right thing. 🙂
I started out with a whole lot of oil and a whole lot of onions bubbling together in a saucepan.
I cooked them until they were gorgeously brown and sweet with charred edges.
I set the onions aside and rinsed and sorted the green lentils.
Then set them to cook while I measured out the rice. I understand that white jasmine rice is traditional, but I didn’t have any so I used Bhutanese Red.
When the lentils were partially cooked I added the rice and let them simmer until both were tender. Then I folded in the onions, topped with plain yogurt and dug in. Sigh. It was wonderful. Not as wonderful as Remy’s, but still tasty as all get out. 🙂
When I got Remy’s recipe that night, I could see that the extra “something” in his dish was the seasonings he added to both the Mujaderra and the yogurt sauce. Cumin, garlic, onion and bay leaves. Perfection. 🙂
Remy’s Variation of Mujaderra
“Traditionally this is made with caramelized onions instead of fried ones, but this version is faster and also very tasty.” – Remy
Ingredients for Mujaderra:
1 cup green/brown lentils
2 cups white jasmine rice
3 cups of water (for rice)
3 large onions, chopped
2-3 cloves of garlic, peeled
2 bay leaves
oil-vegetable or olive
1-2 tsp. cumin
salt to taste
Ingredients for Yogurt Sauce:
plain yogurt (non-, low- or full- fat)
garlic powder and cayenne pepper
salt
other spices you may desire (cumin and onion powder work well too)
Directions:
Sort lentils to make sure there are no little stones.
Put lentils, garlic and bay leaves in a pot with enough water to cover plus a couple of inches. Bring to a boil, then lower heat and simmer covered until lentils are soft (but not mushy), approx. 1/2-3/4 of an hour. When cooked drain the lentils in a colander or sieve, and fish out the bay leaves and the garlic cloves.
In a separate pot heat up about a tablespoon of oil. When hot add 2 cups of white jasmine rice. Stir around till all the rice is well coated with the oil. Add 3 cups of water and salt to taste. Bring to boil, then reduce heat to simmer and cook, covered, for 20-30 min. or until the water has disappeared and the rice is soft.
Chop two to three large onions (you’ll want lots of onions, as this is where most of the flavor comes from). Put 2-3 tablespoons of oil (don’t skimp) in a large skillet over medium-high heat. When hot add onion and some salt. Fry the onion until nicely brown, stirring often, then add a teaspoon or two of cumin.
When the lentils, rice and onions are all done mix them together in a large bowl or pot, reserving some of the onions to mound in the center as a garnish. Serve with yogurt sauce (below)
For the yogurt sauce, mix some plain yogurt with salt, garlic powder and some cayenne pepper. Add spices and salt slowly and taste as you go- you’ll want the sauce to be just a little more spiced than if you were eating it by itself- the rice and lentils can be a little bland. Mix till smooth and taste to get the right seasoning.
Simple Mujaderra
(From All Recipes)
Ingredients:
6 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt or sour cream (optional)
Directions:
Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
by Krista | Jan 6, 2010 | Winter
In honor of the lovely Kat’s birthday, the theme at CEC was a saucy one, filled with recipes “where the sauce makes the dish.”
It was also our biggest crowd yet with 15 chattering, laughing, cooking people crammed into the kitchen whipping up all sorts of marvy delights.
We started out with glasses of wine from Kristin accompanied by Don’s Spicy Chicken Wings and Cameron and his friend’s Crispy Fried Tofu with Tahini Sauce.
First out of the oven was Toby’s gorgeous Sweet Potatoes with Brandy sauce, studded with pecans and marshmallows. Followed shortly by Selwyn’s creamy and tart Apple Jack Chicken.
Meanwhile, Darren churned out gluten-free pasta while Kat, Heather and Mike made chicken and alfredo sauce for Chicken Fettucine Alfredo. Deb made a wonderfully creamy Garlic Chicken with Balsamic Cream Sauce. Annie and Aaron made a zesty and refreshing Spinach Salad with Citrus Vinaigrette. Remy made his version of Mujaderra (more on this tomorrow!) and I wrapped things up with Hot Fudge Pudding Cake with Creme Fraiche.
It was such a fun evening filled with much hustle and bustle, resulting in a Saucy meal that did our birthday girl proud. Happy Birthday, Kat! 🙂
Gluten Free Handmade Pasta
(From Group Recipes)
Ingredients:
½ cup tapioca flour or sweet rice flour
½ cup cornstarch
⅓ cup potato starch or arrowroot
⅓ cup fine brown rice flour, more for rolling out
½ teaspoon salt
2 tablespoons xanthan gum
4 eggs or 1 cup flax gel (see below)
2 tablespoons oil of choice
FLAX GEL: 1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
Directions:
Put the dry ingredients into the bowl of a stand mixer. Blend using the paddle.
In a separate bowl, lightly beat together the eggs (or flax gel) and oil.
While the mixer is on, slowly add eggs and oil mixture to dry ingredients. Beat on medium speed for about 2 minutes. Dough will be soft like play dough. If it’s not, add water, one tablespoon at a time.
Lightly dust your counter with cornstarch. Cut the dough into 8 pieces and cover 7 with a tea towel or plastic wrap.
Lightly dust a piece of dough with rice flour and flatten. Roll through the widest setting of a pasta machine. Continue to roll it through, folding it in half each time and lightly dusting with rice flour if the dough is tacky. Do this until the dough begins to hold together and seems smooth. It may take 5 to 6 times. Then decrease the thickness one notch at a time and roll through until desired thickness is achieved. Cut into desired shapes or leave as sheets. Place pasta flat on a cookie sheet. If layering the pasta or cutting it into shapes, dust it with rice flour. Cover and refrigerate until ready to cook.
To cook the pasta, bring a large pot of water to a boil. Add a dash of salt. Drop pasta into boiling water and stir. Cook until al dente. Fresh pasta cooks in just a few minutes. When the pasta is done, drain and rinse it under hot water. Toss with a little extra-virgin olive oil. Use immediately or cool and refrigerate for later use.
Garlic Chicken with Balsamic Cream Sauce
(From All Recipes)
Ingredients:
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
Directions:
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Balsamic Cream Sauce
(From All Recipes)
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese
Directions:
Heat olive oil and butter in a saucepan over medium-low heat.
Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes.
Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream.
Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
Apple Jack Chicken with Bacon
Ingredients:
1 pound bacon, chopped
4 chicken breasts, cubed
1/2 cup apple jack brandy
1 Tbsp butter
1 apple, sliced thinly
2 cups heavy whipping cream
Directions:
Fry bacon until crispy, set aside 1 Tbsp fat.
Add chicken breasts and fry for a few minutes.
Add 1/4 cup apple jack brandy and cook until chicken breasts are done. Remove from pan but leave drippings.
In a separate pan, fry apples in bacon fat and butter until caramelized.
In pan with drippings, add remaining brandy and scrape off drippings. Pour in whipping cream and reduce.
Add apples, chicken and bacon.
Serve warm.
Hot Fudge Pudding Cake
(From Campus Cooks)
Ingredients:
1 cup flour, sifted
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 tsp cocoa
1/2 cup milk
2 Tbsp oil
1 cup chopped nuts
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
Directions:
Sift first 5 dry ingredients into bowl.
Stir in milk and oil. Blend in the nuts.
Spread in prepared 9″ square pan.
Sprinkle with mixture of brown sugar and cocoa.
Over batter pour 1 3/4 cup hot water.
Bake 45 mins at 350 degrees. Cake will rise to top and sauce will form underneath. Serve warm.
by Krista | Jan 5, 2010 | Autumn
So last week as I rambled on about Versailles and the amazing desserts we had, I promised I would tell you about The Dinner. 🙂 The time has come! But first I must back up a bit, to my first night in Paris on that trip to visit my brother, Ryan.
It being a fine evening we decided to walk to dinner so off we went, striding along cobbled streets, weaving in and out of fellow diners wending their way to favorite spots. Suddenly we felt a few rain drops on our faces and within seconds it was a torrential downpour!!! Rain dumped from the heavens while a wild wind hurled rain drops straight at us! It was hilarious! Our best efforts at making ourselves beautiful for dinner were dashed and I laughed and Ryan didn’t as we huddled under a teensy overhang that did little to protect us from the elements. Then Ry spotted a phone booth and we scurried over to it just as the sky opened up wider and it REALLY started pouring. Rivers of water gushed down streets that had been bone dry only moments before, lightening flashed and I laughed delightedly as Ry shook his head in amusement at his loony sister. 🙂
Then suddenly it was over. People emerged from doorways and continued on their way as if that crazy storm had never happened. 🙂 We arrived at Aux Crus de Bourgogne looking rather the worse for wear, but were greeted warmly and had a good laugh at our adventure. 🙂
This restaurant is one of Ryan’s favorites. It is just around the corner from his apartment and he eats there at least 2 or 3 times a week. The staff all know him by name and positively beam with delight when we enter. As soon as they know I’m his sister, I’m greeted with a flurry of kisses from perfect strangers and treated like an old family friend.
We had such a great evening! We ate with a couple of Ry’s coworkers, Pat, a hilarious Canadian and Bertrand, a suave Frenchman who is married but, as Ry put it, “he’s never let that stop him.” 😉 We had a great time. The food was delicious and, thanks to the highly amusing Pat (and Ryan, per usual :-)), conversation was a delight. 🙂
We started out with wine, a delicious red, followed by foie gras (a silky smooth bit of heaven!) spread on toast, crudites (including the most gorgeous little radishes!) dipped in grey salt, and various thinly sliced sausages.
For the main course I had beef bourguignon with mashed potatoes in honor of Julia Childs – absolute PERFECTION!! I’ve never tasted anything like it. The beef was fork tender, the sauce rich and dense with the flavors of caramelized vegetables and red wine.
Pat had roast rooster and Ry and Bertrand had beautiful fresh fish deboned and lightly breaded. Three bottles of wine later, we added dessert: divine chocolate mousse and cherries in brandy – unbelievably good! Then Bertrand decided we all needed to have a glass of Calvados and a round of prune liqueur. Bliss. 🙂
And this is why, after our wonderful, wearying day at Versailles, we simply had to return to this little place of comfort and culinary delights.
We were greeted with handshakes and kisses and shown to our usual table. 🙂 Isn’t it marvy to have a “usual table”in Paris? 🙂 We had a splendid time. Our hosts gave us complimentary glasses of chilled white wine then brought our starters: crudites (arugula, frisee, radishes, avocado and boiled egg with house dressing), a platter of wafer thin ham, small bowl of cornichons and a basket of bread. I had every intention of ordering something new, but as soon as I remembered the bouef bourguignon I HAD to have it again. 🙂
Amy ordered the salmon topped with fleur de sel and accompanied by simple noodles, and Ry had filet of beef with mashed potatoes and haricots vert. A lovely red wine and three desserts later, we were ready for bed. Home we went, checking out the latest Paris fashions in the brightly lit windows as we passed.
Julia Child’s Beef Bourguignon
(Adapted from Mastering the Art of French Cooking)
Ingredients:
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered
Directions
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
by Krista | Jan 4, 2010 | Winter
It’s Sunday evening and I’m tucked up in bed, slurping noodle soup and thinking I’ll keep my Christmas tree up for a while longer just cuz it makes me happy to see it there all twinkly and serene.
It’s been a wonderfully restful weekend spent in my pjs reading books, watching movies and getting extra sleep. Just what I needed to get rejuvenated and re-focused for this first week of 2010.
I’ve been reading voraciously the past few months, usually having at least 4 books on the go. At the moment I’m working through the hilarious and thought-provoking “The Year of Living Biblically: One Man’s Humble Quest to live the Bible as Literally as Possible”, soul-nourishing “Traveling Mercies”, goal-refining “The Huffington Post Complete Guide to Blogging” and “The Pianist” the heart-rending book on which the movie was based. Books are such a comfort, opening my heart to new ways of thinking, believing and experiencing, tearing down wrong conceptions and false teachings, freeing me to be myself. I love them. 🙂
I’ve been eating noodle soup every day, a habit sparked by a visit to my folks’ house a while back when we indulged in Top Ramen for the first time in ages. 🙂 I suppose “indulged” doesn’t seem the right word for such common fare, but when you add a few shots of soy sauce, a couple drops of Tabasco, and a sprinkling of green onion, that simple bag of petrified noodles becomes transcendent.
Of course, being almost completely devoid of any health-giving properties, Top Ramen is last minute, emergency ration fare, and I’ve been making healthier versions with soba noodles or whole-grain angel hair pasta.
I start with the broth, either hearty beef or chicken. My latest discovery is a divine concoction by College Inn featuring chicken broth infused with a blend of coconut, curry, garlic and coriander flavors. DELISH!
I add a sprinkling of green onion to the broth and set it to simmer while I get the noodle water boiling.
While soba noodles are my noodle of choice these days, tonight’s option is limited to thin whole wheat spaghetti. Yep, I really need to get to the grocery store. 🙂
While the noodles cook I chop more green onion, cilantro and grab the bottle of soy sauce.
Once the noodles are done, drained and dumped into a soup bowl, I ladle in steaming broth, sprinkle scallions and cilantro, dash in some soy sauce and give it a stir. Mmm. I love the ease of preparation and simplicity of ingredients. The hot, salty broth, hearty, grainy noodles and fresh toppings make it a perfectly satisfying, perfectly light evening meal. Just what I want to kick off the New Year on a healthy note.
And, as a little bonus, several of you requested the Dijon Butter recipe I used for the Brussels Sprouts the other day. Here it is 🙂
Dijon Butter
(From Vegetarian Cooking for Everyone)
1 garlic clove, put through press
1/4 pound butter
1 Tbsp Dijon mustard (I like grainy style)
1 large shallot finely diced or 2 Tbsp minced scallion
2 Tbsp chopped parsley
Salt and pepper to taste
Soften butter and blend with remaining ingredients. For the Brussels Sprouts I melt the butter. It makes it easier to coat.
Simple Noodle Soup
1 carton broth
2 handfuls of soba noodles or thin whole grain pasta
2-3 scallions, thinly sliced
handful of cilantro, chopped
soy sauce to taste
Combine broth and half of scallions, bring to boil and simmer for 5 minutes. Cook noodles and drain (rinse if using soba noodles), pour into soup bowls. Cover with broth, sprinkle with remaining scallions and cilantro, and add soy sauce to taste.
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