by Krista | Aug 19, 2010 | Plucky Thursday
I love my Mum’s garden. Wooden barrels filled to overflowing with pansies, Johnny Jump Ups and fragrant alyssum, all bobbing in the cool evening breezes. I stopped by there tonight to pick up bunches of kale and freshly picked beets, and had to stop for a little stroll as the last of the sun’s rays peeked over the top of the barn.
I especially like the nasturtiums spilling down to the ground and clambering over the white picket fence, just waiting to be picked to add some peppery cheer to salads and sandwiches. It did my heart good to see such beauty AND get a Mum hug. ๐
Much to my delight I’m allowed to eat cheese again, just not heaps of it. Hooray!! So I celebrated this gift with Shredded Pork Quesadillas. I topped whole wheat tortillas with leftover Ginger Lime Shredded Pork (recipe here), added mild green chilies, sharp cheddar cheese and perky grape tomatoes, and got it melty and toasty under the broiler. Simple, fast and delicious. My kind of meal!
What is your favorite way to use leftover roast or chicken?
Shredded Pork Quesadillas
(Serves 2)
Ingredients:
2 whole wheat tortillas
1-2 cups shredded pork
1 small can mild green chilies
handful grape tomatoes, quartered
1 cup sharp cheddar cheese
Directions:
- Lay tortillas on baking sheet.
- Layer with pork, chilies, cheese and tomatoes.
- Place under broiler until cheese is melted and tortilla edges browned and crispy.
by Krista | Aug 18, 2010 | Compatriot Wednesday
Sunday morning I awoke to a quiet, sunshiny world, already warm and sultry. I donned a favorite sundress and headed out through the dewy grass to the blackberry bushes on the creek bank. They were absolutely dripping with berries, like clusters of jewels against the tangle of vines and prickles.
In no time at all I had a bowl full of ripe berries, juicy and fragrant in the warm morning air. I knew just what I wanted to do with them.
My brother and sis-in-law were visiting so I decided a Blackberry Vanilla Tart with a Maple Crust was in order. I thought it would go rather splendidly with Mum’s scrumptious Roast Chicken Dinner and Sunday afternoon movies.ย In the process of making it I learned something: frozen cream cheese that has been thawed does NOT work as well as refrigerated cream cheese that has been softened. Something happens to the texture rendering it a tad grainy. It tasted dandy but next time I’m using softened, not thawed, cream cheese.
Oh! I forgot to tell you about my new guest post up at TheTravelBelles.ย It’s all about a charming little place in Greece called Mouse Island. Click here to read and leave a comment if you like.ย ๐
How has your week been? Any unexpected happinesses along the way? ๐
Blackberry Vanilla Tart with Maple Crust
2 cups fresh blackberries
1 package cream cheese, softened
1/2 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla extract
For the Crust:
1 cup whole grain flour
1 Tbsp sugar
1/2 tsp salt
1 tsp maple extract
1/2 cup butter, melted
Directions:
- Preheat oven to 375 F.
- Blend cream cheese, coconut milk, maple syrup and maple extract until smooth. Set aside but do not chill.
- Mix all crust ingredients, add a little flour if too soft. Press evenly into 9-inch tart pan and bake for 20-25 minutes until crust is golden brown.
- Let crust cool, then spread cream mixture in the bottom and top with fruit. Chill until ready to serve.
by Krista | Aug 17, 2010 | Spring
For ages the citizens of Dubrovnik believed their fair city was founded in the 7th century by Dalmatian refugees escaping from a Serb attack. But recent archaeological findings suggest that perhaps it was started by Greek sailors, who used the ideally placed spot as a watering hole on their travels between Budva and Korฤula.
Whoever those early settlers were, they did a humdinger of a job. Dubrovnik is one of the most beautiful cities I have ever seen.
Originally known as Ragusa, Dubrovnik is perched on the brilliantly blue Adriatic. Thick stone walls encircle it, once providing protection from marauding Arabs, Venetians, Macedonians, and Serbs. Inside the walls are a dizzying array of opulent churches, stately homes, and narrow stone streets that branch off into dark passageways like a waterless Venice.
The settlement of Dubrovnik developed into a thriving Republic that rivaled mighty Venice for control of the Adriatic waterways and trade with the Near East. Through canny diplomacy and the vast wealth at its disposal, it became a powerful and influential society.
It established many institutions and laws that are remarkably modern in scope. Medical service was introduced in 1301 and the first pharmacy (still operating) was opened in 1317. It also provided a refuge for the elderly (1347), a quarantine hospital (1377) and an orphanage in (1432). Slave trading was abolished in 1418 and in 1436 a 20 kilometer water supply system was constructed.
Alas, in 1667 Dubrovnik was devastated by a catastrophic earthquake that killed over 5000 people and leveled every major building. Only the Sponza Palace and Rector’s Palace survived. It was the beginning of Dubrovnik’s decline.
In homage to this fascinating city, I made Croatian Chicken Moskva, a delectably creamy dish that reminds me of a chicken version of Beef Stroganoff. I browned the chicken then set it aside, added sliced green onions to the pan juices, then tomatoes, fresh thyme, parsley, salt and pepper. When everything is soft I stirred in sour cream mixed with flour and paprika. A few minutes of cooking turned it into a thick savory sauce to pour over the chicken. Mmm. Delectably comforting.
This is my contribution to Wanderfood Wednesday. Click here to view more recipes from around the world.
Croatian Chicken Moskva
Ingredients:
2 chicken breasts, thawed
1/4 cup butter
1/4 cup chicken broth
4 green onions, thinly sliced
1 tomato, diced (or half a can fire-roasted diced tomatoes)
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme
salt and pepper to taste
1/2 cup sour cream
1 tsp whole wheat flour
1/2 tsp paprika
Directions:
- Divide each breast in two. Fry in melted butter until nicely browned.
- Add chicken broth, cover and simmer 20 minutes until cooked through. Remove from pan and keep warm.
- Add green onion to pan juices and cook for 3-4 minutes until soft. Add tomato and cook until mushy.
- Add parsley and thyme, salt and pepper, simmer 1-2 minutes.
- In small bowl mix sour cream, flour and paprika. Add to pan and stir to mix well. Cook 2-4 minutes or until thick.
- Place chicken on platter, spoon sauce over, sprinkle with fresh parsley or thyme and serve.
by Krista | Aug 16, 2010 | Bootstrap Monday
Good morning, dear ones! I’m still basking in the glow of two marvy days spent with my folks, brother and sis-in-law.ย It was SO good to be with them.
I started my Saturday morning with comfort food: fried potatoes with sausage, caramelized onions and ripe cherry tomatoes.
Saturday night my ever-present pain decided to give me a reprieve – hooray! – so I was able to go out for dinner where Dad treated us all to fabulous German food: Schnitzel, red cabbage, fried potatoes, steaks, spaetzel. Mmm, everything was marvelous.
Then we went back to Mum and Dad’s place and Mum built a fire outside and we all huddled close telling stories and roasting marshmallows and laughing ourselves sick. We had such a great time and parted that night with squeezy hugs and resolutions to get campfires in all our backyards. They really are the most wonderful things.
by Krista | Aug 13, 2010 | Fabulous Friday
Happy Friday, dear folks!!
It’s a gloriously sunny day in Washington and my windows are open catching cooling morning air before the scorching afternoon hits.
I’m SO excited about this weekend because my brother and sis-in-law, Dana and Rachel, are coming to visit!!! HOORAY! HOORAY!
(Photo by our friend and fab photog Justin Pearson)
Marvelous and hilarious rellies are the best medicine. I may be confined to the couch, but I’m going to enjoy every minute of our talks, British murder mystery watching, and Mum’s delicious food. I sure love my family. ๐
In the meantime I’m tucked up in bed looking out at a brilliant blue sky, sun-dappled trees and a flowering overgrown meadow. What a perfectly gorgeous summer morning.
Earlier this week my friend Val at More Than Burnt Toast inspired me with a peach bellini as part of her delightful Eat Pray Love Food Challenge. Since I can’t have alcohol until after I’m better, I decided to make a Virgin White Nectarine Bellini.
It’s simple as can be, especially since I don’t remove the nectarine skin because I think the little red bits look pretty floating about. Just blend 1 white nectarine with a Tbsp of seltzer water until smooth, pour it in a glass, add 1/2 to 1 cup more chilled seltzer water, stir and sip.
It is light, refreshing and the perfect way to start off a beautiful weekend. It is also my contribution to Myscha’s Happy Hour Friday.
What beautiful things are you looking forward to this weekend?
Virgin White Nectarine Bellini
Ingredients:
1 chilled white nectarine, washed, pitted and sliced
1 cup chilled cup seltzer water
Directions:
- Puree nectarine with a bit of seltzer water until smooth.
- Pour into glass, add remaining seltzer water, stir and garnish with nectarine slice and mint leaf. Serve cold.
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