Cafe Groenhout

Corn and Cashew Nut Curry

2011-09-19T00:20:00.002-04:00

It's hard to believe that the summer is already coming to an end. This year, like every other, I try and savor all the beach days, the cold beers on sticky evenings, the smell of sunscreen and just plain being out in the sun.

Thought it's still in the upper 80s here in Okinawa, I know that October will soon be upon us and, after that, the zooming by of holidays in one fell swoop.

So, in an attempt to hold on, just a little bit, to summer, but still welcome the fall, I'm sharing this recipe (from my India's Best cookbook) for Corn and Cashew Nut Curry. I recommend serving this over a bed of jasmine or basmati rice.

Ingredients:

2 kaffir lime leaves (*I can't get them out here so I go without.)
2 tbsp vegetable oil
4 shallots, chopped
scant 1 C cashew nuts (*or an abudant cup-and-a-half if you're like me)
1 tsp Thai red curry paste
14 oz. potatoes, peeled and cut into chunks
1 lemon grass stalk, finely chopped
7 oz. can chopped tomatoes
2 1/2 C boiling water
generous 1 C drained canned whole kernel corn
4 celery sticks, sliced
1 tbsp tomato ketchup
1 tbsp light soy sauce
1 tsp palm sugar or light brown sugar
1 tsp Thai fish sauce (*I omit. ::shivers::)
4 spring onions (scallions), thinly sliced
a small bunch of fresh basil, chopped

Directions:

Remove the central rib from the kaffir lime leaves. Roll the leaves into tight cylinders and, using a sharp knife, slice through the cylinders to give thin strips.
Heat the oil in a large, heavy pan or wok. Add the shallots and stir-fry over medium heat for 2-3 minutes, until softened. Add the cashew nuts and stir-fry for a few minutes until golden.
Stir in the red curry paste. Stir-fry for 1 minute, then add the potatoes, lemon grass, tomatoes and boiling water.
Bring back to a boil, then reduce the heat to low, cover and simmer gently for 15-20 minutes, or until the potatoes are tender.
Stir the corn, celery, lime leaves, tomato ketchup, soy sauce, sugar and fish sauce into the pan or work. Simmer for a further 5 minutes, until heated through, then spoon into warmed serving bowls. Sprinkle with the sliced spring onions and chopped basil, and serve.

Et voila!

Speaking of THAI Chicken Pizza ...

2011-09-11T02:54:00.000-04:00

I guess this would be an opportune time to ~~shout from the rooftoops~~ mention that I'll be hanging the apron up and heading to ...Thailand!I can't wait for the adventure that lies ahead. We'll get our big-city fix in "The City of Angels" (Bangkok) and then head down south for a little piece of sandy paradise, and if, I play my cards right, maybe even a little elephant playtime. :)

<3 <3

Thai Chicken Pizza

2011-09-11T02:08:00.002-04:00

As you can imagine, I miss certain things that I don't have access to here in Okinawa. Obviously my friends and family are what I miss the most, but next in line (in no particular order, but probably something close to reality) are: Ross, Starbucks Gingerbread Lattes (they do offer Pumpkin Spice out here, though!), AC Moore/Michael's, driving through the Virginia mountains in early fall, wineries, and just being able to share those things with my closest family/friends.

I was reminiscing the other day about my trip back in March/April to Hawaii with my dear friend Kara. We were so blissfully happy the day we found a Ross, even if it was in a rough-and-tumble, we're-gonna-see-Dog-the-Bounty-Hunter-for-sure area. Almost as exciting was the night we had California Pizza Kitchen after a hot, but fun at the Honolulu Zoo. It reminded me so much of my cherished Mom/Daughter Dates I used to share with my mom. We used to go C.P.K. and order two personal Thai-Chicken Pizzas and, wouldn't you know, it's one of the few things in this world than can slow down any of our conversations because it's just that good. In honor of kinda-sorta missing home as well as kinda-sorta being really proud of myself for adjusting so well to living on the other side of the world/being a better cook, I'm sharing this Thai Chicken Pizza recipe from Pillsbury - a dead-ringer for a taste of "home."

Prep time: 15 minutes
Total time: 25 minutes
Serves: 6

Ingredients/Directions for Peanut Sauce:

1/4 C honey
1/4 C smooth peanut butter
1 tbsp crunch peanut butter (optional)
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp EVOO
1 tbsp sesame oil
2 tsp minced garlic
1 tbsp minced fresh ginger root (*Substitute a heaping tsp of ground ginger if you need to.)
1 tsp crushed red pepper flakes (or more if you like it spicy!)

Combine and stir all the ingredients in a small bowl. (Try not to taste-test too much ... you won't be able to stop!)

Ingredients for Pizza:

(1) 11 oz. can Pillsbury refrigerated pizza crust
1/2 C Thai peanut sauce (Use what you made above if you're not using store bought.)
1/4 tsp ground ginger
3 C chopped cooked chicken
1/2 C julienne (matchstick-cut) carrots
1/4 C sliced green onions (4 medium)
1/4 C chopped salted peanuts
1 1/2 C (6 oz.) finely shredded mozzarella cheese
2 tbsp chopped fresh cilantro

Directions for Pizza:

Heat oven to 400 degrees. Spray or grease 15x10" or larger dark or nonstick cookie sheet. Unroll dough onto cookie sheet; starting at center, press dough into 15x10" rectangle (filling the entire sheet).
In a small bowl, mix peanut sauce and ground ginger; spread to within 1/2" of edges of dough.
Top with chicken, carrot, onions and peanuts; sprinkle with cheese.
Bake 14 to 17 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro.

Et voila!

(I recommend this with a nice, cold glass of Chardonnay - mmmm!)

Zucchini Bread

2011-08-12T02:25:00.000-04:00

As some of you know, I teach English to Japanese adults here on Okinawa. I sort of found the job by accident online (I have a degree in Communication/Event Management), but it's been so rewarding getting to meet people from the local community and learning about Okinawan traditions and Japanese pop culture.

Just the other day, I was teaching some of students at the local spa. (Let me just say that I *really* adore them. They're fun and quick to laugh - mostly at me, but I'll take it.) Anywho. We've been talking about food (hussah!) the last few weeks and I asked them to share some of their favorite go-to recipes. (The answers included pan-seared vegetable and meat rolls and quick miso soup - yum!) When the girls asked me what my favorite is, I knew I'd never be able to pick just one so I offered a new favorite instead - zucchini bread!

Would you know, they had no idea you could make bread with zucchini! They were totally floored when I said it and were hanging on every word as I explained how to make it. In all fairness, I had never actually made zucchini bread until the week before we discussed it (hides face in hands). I promised to bring them a couple loaves when I returned for work the next time. I did (leaving the two loaves for them to try in private so they could honestly react to it with each other) and wouldn't you know, in typical Japanese fashion, the next time I returned, they had baked me Okinawan donuts (called "sata andagi") in return to say thank you. I'm still not sure who got the better end of that deal ... ;)

This recipe comes from AllRecipes, has been saved by over 100,000 members, and has a five-star rating.

Prep time: 20 minutes
Cook time: 1 hour
Ready in: 1 hour, 40 minutes
Yields: 2 loaves

Ingredients:

3 C all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 C vegetable oil
2 1/4 C white sugar
3 tsp vanilla extract
2 C grated zucchini
1 C chopped walnuts

Directions:

Grease and flour two 8x4" pans. Preheat oven to 325.
Sift flour, salt, baking soda, baking powder, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pans, and cool completely.

Et voila!

(Ok, I don't have a photo of the finished product, but how 'bout a photo of an equally delicious berries 'n' cream tart from Jyo-gi Patisserie in Naha?)

Aebelskiv...(huh?!) and Typhoon Muifa

2011-08-05T03:58:00.002-04:00

I'm writing this as hubby, puppy and I ride out the last half of Typhoon Muifa. She's been sluggish and moody! It's been wildly windy and the rain has been pelting the house (and sneaking under the front door!) for almost 24 hours now. No worries, though, as I have not only great company but also a fun new birthday present to try out (thanks Momma G!).

I present to you ... aebelskivers. They're delightful little pancake-y puffs that are often served on holidays in Denmark. I first learned about them while thumbing through the latest Williams-Sonoma catalog (::sigh::). I was so excited not only to receive a large box from my mother-in-law (Momma G) on my birthday, but to open it up and find my very own ("Norpro") Aebelskiver pan!

The cast iron pan is small, but extremely efficient. It heats up quickly, retains the heat and distributes it really evenly. I recommend looking into them for your own kitchen if you think you might use it often enough.

This recipe is the one that came with the pan (I figured it was probably pretty trustworthy and a good place to start). We made these yesterday for breakfast, but also snacked on them for dessert. Hubby has convinced me to try a dinner version of these -- maybe little hamburgers? We'll see.

Yields: about 40 Aebelskivers
Ingredients:

2 C flour
1 tsp salt
1 tsp baking soda
2 C buttermilk (*Like I mentioned, we're in a mandatory lockdown while the typhoon rips through so going to the commissary wasn't an option. I don't keep buttermilk on hand and I never end up using more than, oh, a quarter of it. I Googled [yes, that's a verb] "buttermilk substitute" and found this recipe. You'll need to make two batches, but it was quick and worked great!)
3 eggs, separated
*Optional: Apple slices or other fruit for filling. (*We used applesauce, apricot preserves, and chocolate pieces.)

The set up.
(Note the giant punch bowl: I was testing an iced coffee recipe I can't wait to share with you! Oh, and one of my favorite mugs from back home: "When the going gets tough, tell me I'm beautiful!")

Directions:

Sift together flour, salt and baking soda. Add buttermilk and egg yolks. Beat egg whites until light and fluffy, forming soft peaks. Gently fold egg whites into batter.
Heat Aebelskiver pan on medium heat. Grease each cup (with a little butter or oil, or spray vegetable oil) and fill 2/3 full.
Cook for approximately 1 to 1 1/2 minutes (per side) until golden brown. Flip using skewers. When both sides are done, serve with a sprinkle of confectioner's sugar. (Best when served warm.)
Optional: Fill each cup only 1/3 full with batter. Place a small amount of fruit in each cup and cover with an additional 1/3 batter.

Et voila!

And in case you're wondering what it looks like here outside Cafe Groenhout:

It may be hard to decorate, but I'm thankful for my very sturdy little concrete bunker!

And how my little chef (Banks) is handling it:

Mango, Macadamia & Goat Cheese Salad with Mint Vinaigrette

2011-07-28T09:55:00.002-04:00

One of my favorite things to do on an early summer evenings is to eat outside with my hunny, puppy, and a cold beer. While the view isn't perfect (read: there is a massive, netted trampoline in the neighbor's touching backyard), it's relaxing to watch the sun go down, see the palm trees in the other neighbors' yards, and to just live on island time. The Bud Light Limes really help with all that, too.

This recipe comes from The Bride and Groom First & Forever cookbook we received from a catering company we were interviewing for our wedding. The macadamias give it the perfect crunch, the goat cheese gives it the perfect earthiness, and the mango (canned peaches work great, too) just brings it on home. Please do yourself a favor and try this as soon as you can ... outside!

Mighty Mint Vinaigrette
Makes: 1 C

Ingredients:

3/4 C EVOO
1/2 C firmly packed fresh mint leaves (*Even if you don't have fresh mint leaves, this vinaigrette is perfect with the salad!)
1/4 Cwhite wine vinegar
1 tbsp plus 1 tsp dijon mustard
1 tbsp plus 1 tsp honey
1/4 tsp kosher salt
freshly ground pepper

Directions:

Combine the olive oil and mint in a blender and blend until pureed, about 15 seconds.
Add the vinegar, mustard, honey, kosher salt, and pepper to taste and blend until just incorporated, about 5 seconds. Do not overblend or the vinaigrette will be too thick. The vinaigrette will keep, covered and refrigerated, for up to 1 week.

Butter Lettuce with Mango, Goat Cheese, and Vinaigrette

Serves: 2

Ingredients:

4 C lightly packed torn butter lettuce leaves
kosher salt and freshly ground pepper
1/2 C roughly chopped mango (*Again, canned peaches are great, too!)
1/4 - 1/2 C macadamia nuts, roasted and salted, roughly chopped
2 tbsp crumbled goat cheese (*We use a LOT more. Do it "to taste.")
2 tbsp finely chopped green onions, both white and green parts
3 tbsp mighty mint vinaigrette, or as needed

Directions:

Put the lettuce in a large bowl and season lightly with kosher salt and pepper to taste.
Add the mango, macadamia nuts, goat cheese, and green onions and toss with enough vinaigrette to coat.
Serve immediately.

Et voila!

(P.S. Check out my new everyday salad gear I purchased at the Marine Gift Shop!)

Balsamic-Grilled Summer Veggies with Basil-Quinoa Salad

2011-07-27T04:05:00.000-04:00

I've mentioned our unofficial "Scrounge Nights" around here when we basically hunt through the cabinets and try to make a meal out of whatever we can piece together. Here's a delicious summer recipe that doesn't require a trip to the grocery (well, if you keep fresh produce on hand)! Even if you don't stay well-stocked, this recipe is definitely worth the trip to the store.

This recipe comes from VeggieBelly. I've mentioned it here before and want to do so again. Sala, the chef/blogger/photographer behind it all, is really a girl after my own heart! She loves bright colors, fresh foods, hunger-inducing food photography, and popcorn (::swoon::).

Serves: 2 hungry adults

Ingredients for Balsamic Dressing:

1/4 C balsamic vinegar
3 tbsp EVOO
2-3 garlic cloves, minced
salt and pepper

Ingredients for Main Dish:

1 small Italian eggplant (about 2 C when cut into big cubes)
1 small zucchini (about 2 C when cut into big cubes)
1/2 small red onion (1/4 of a large one)
3/4 C cherry tomatoes
4 sprigs fresh thyme, leaves stripped (*As always, you can use dried thyme if that's all that you have. Just a dash ought to be sufficient.)

Ingredients for Basil-Quinoa Salad:

2 C water
1 C quinoa (*We didn't have quinoa in the cabinets, so we substituted with couscous and it came out great!)
1/4 C basil leaves, loosely packed, chopped

Other Ingredients:

1/2 C pearlini mozzarella balls, or bocconcini mozzarella balls, tossed in a little salt and pepper (substitute with pan-fried tofu or toasted pine nuts or walnuts for a vegan dish)

Directions:

Whisk together all the balsamic dressing ingredients and set aside.
In a medium saucepan, boil water for the quinoa salad. Add quinoa and bring back to a boil. Reduce heat, and simmer covered, til all the water has been completely absorbed, about 20 minutes.
While quinoa is cooking, cut the eggplant and zucchini into 1 1/2" cubes. Cut the red onion into rings. Place cubed eggplant, zucchini, red onion, tomatoes and thyme leaves in a bowl. Pour half the balsamic dressing over the vegetables and toss well.
Brush grill grates (indoor or outdoor) with EVOO or non-stick spray. Heat grill to medium-high. Grill the vegetables about 3 minutes on one side or until grill marks appear. Flip them over and grill the other side until vegetables are tender but still a bit firm. Tomatoes will cook quicker, remove them from the grill as soon as they start to blister.
*If you don't have a grill, broil the vegetables on the top rack of the oven until one side is golden. Flip and broil the other side.
Reserve the balsamic dressing that remains in the bowl, to serve with the meal.
When the quinoa finishes cooking, toss it with the second half of the dressing. Stir in chopped basil, salt and pepper.
Spread quinoa on a platter or bowl. Arrange the grilled summer vegetables and mozzarella around quiona.
Serve warm with reserved balsamic dressing on the side.

(I couldn't pick just one photo now that I'm lusting to make it again so you can enjoy both photos, too.)

Et voila!

Crepes

2011-07-14T09:46:00.001-04:00

My best friend here on Okinawa (Kara!) recently had a great friend from back home in the States visit. I'm so glad Kara was able to spend a whole month with her and really show her how wonderful Okinawa really is. Like me, both of these girls are adventuresome and have the travel bug which led us to many conversations about travel in general.

Naturally, Paris came up since that's where hubby and I honeymooned two years ago. I've said it before and will say it again (in my best attempt at a French accent): j'adore Paris! It will forever hold a special place in my heart. And so will crepes. (Yeah, I said it.)

Walking the streets of Paris was sensory overload (in a good way). I could just lose myself in the sounds, sights, smells ... ahhh, the smells ... fresh coffee and crepes. It was outside the Louvre that I enjoyed my very first one. A nutella and banana crepe, to be specific. I'm bummed there are no photos of us devouring them, but it's probably best since I'm sure I had it enthusiastically shmeared across my happy face.

It took a full two years before I tried making them at home, and I am happy to report that it was a complete success! Try your hand at these and picture yourself relaxing at some open-air bistro with a giant mug of frothy cafe au lait. ::le sigh::

(Recipe from AllRecipes)
Makes 12
Prep Time: 5 mins. / Cook Time: 30 mins. / Ready In: 35 mins.

Ingredients:

1 C all-purpose flour
1 tsp white sugar
1/4 tsp salt
3 eggs
2 C milk
2 tbsp butter, melted

Directions:

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tbsp for each crepe. (*I recommend using a soup laddle.) Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
(*These buttery flaps of heaven are delicious as-is, but if you're looking for the fully Monty, I highly recommend topping with powdered sugar, apricot jam, nutella and/or fresh fruit.)

Et voila!

Ring the Dinner Bell!

2011-07-13T11:10:00.000-04:00

I'm ringing the metaphorical dinner bell here, y'all! I know it's been a long time coming, but I promise I'm back and will share what I've been up to (and cooking up) by tomorrow night.

Curry Noodles in Coconut Milk Broth (or Khao Soi)

2011-05-17T09:24:00.002-04:00

One of the greatest benefits of living in Okinawa is that it is a gateway to a plethora of other wonderful places to visit. I haven't yet made my way to any other countries, but certainly intend to. Hubby and I were hoping to get to Tokyo (no, it's not a different country, but it's different enough) for our anniversary, but our plans were nixed by the military who decided it needed him. (No surprise.) So, it's back to the drawing boards for our next vacation.

It's great fun, though, hearing about our friends' adventures. From Hong Kong to Thailand, Australia to Cambodia, we're often living vicariously through others.

This dish is kind of like listening to your friends' vacation stories - a way to experience another culture without having to ever get on a plane. I found this recipe over at VeggieBelly and tested it out on hubs. We both loved it and I imagine you will, too. If anything, pop by her website for some truly fabulous food (and travel) photos.

Serves: 2 - 3

Ingredients:

1 tbsp oil
1 C chopped shiitake mushrooms (*You know me. These did NOT make it in!)
1 medium zucchini, chopped
1 small carrot, chopped
1/2 C chopped baby corn
1 tbsp red curry paste
1 tsp curry powder or according to taste
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp brown sugar
1 C coconut milk
1 C water
2 C fresh Chinese wheat-based noodles or about 3 oz. dried thin wheat-based noodles
1 C bean sprouts

Toppings and Garnishes
1 C store-bought crispy noodles (*Like VeggieBelly, I too used LaChoy!)
2 shallots, chopped
1/4 C chopped pickled mustard greens (*Couldn't find these, so I omitted them.)
3-4 lime wedges
chopped cilantro
chopped green onion

Directions:

Heat a large wok with oil. Add shiitake mushrooms, zucchini, baby corn and carrot and cook on high for about 2 minutes. Then add curry paste and curry powder. Toss to coat the vegetables. Add light soy sauce and cook about 30 seconds so the vegetables absorb the liquid. Then add dark soy sauce, brown sugar, and coconut milk. Let the curry simmer for about 2 minutes.
Then pour in water and bring back to a simmer. Taste curry and adjust soy sauce, add sugar to taste.
Bring a large pot full of water to boil noodles. If using dried noodles, cook in boiling water til noodles are very al dente. If using fresh noodles, boil for about 1 minute. No matter what noodles you use, make sure not to overcook them. Drain well.
Add cooked noodles and bean sprouts to the curry broth.
Serve in individual bowls, topped with crispy noodles. If you don't have store bought crispy noodles, increase the fresh or dry wheat noodles quantity in this recipe by 1/2 C. If using dried noodles -- deep fry this extra half cup of boiled, drained noodles in oil, til golden. If using fresh noodles, deep fry them as is. Then top Khao Soi with the fried noodles.
Serve with chopped shallots, pickled mustard greens, lime wedges, and cilantro on the side.

Et voila!

Szechuan Tofu and Green Bean Stir-Fry

2011-05-02T08:54:00.000-04:00

I'm always on the hunt for new vegetarian recipes that will fill my hungry tummy and be tasty at the same time. This recipes comes from Eating Well and was such a hit, I made it twice in three weeks -- something I really try to avoid doing. To make it heartier, I serve this over a bed of brown rice.

Serves: 4
Total time: 30 minutes

Ingredients:

1/2 C water, divided
1/4 C reduced-sodium soy sauce
1 tbsp tomato paste
2 tsp Chinkiang vinegar or balsamic vinegar
2 tsp sugar
1/4 - 1/2 tsp crushed red pepper, or to taste
1 tsp plus 2 tbsp cornstarch, divided
1 - 14 oz. package extra-firm tofu, drained
2 tbsp canola oil, divded
4 C green beans, trimmed and cut in half
4 cloves garlic, minced
2 tsp minced fresh ginger (*Don't have fresh ginger? Try a few shakes of ground ginger instead.)
*I throw in some sliced red pepper to up my daily veggie intake and highly recommend you do, too!

Directions:

Whisk 1/4 C water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 tsp cornstarch in a small bowl. Set aside. Cut tofu into 1/2 - 3/4" cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tbsp cornstarch to coat.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tbsp oil to the pan. Add green beans, (*peppers if you're using them), garlic, and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 C water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.

Et voila!

Strawberry and Feta Salad

2011-04-21T03:06:00.000-04:00

It's another sunny day in Okinawa - yay! - and while I've recovered from a nasty bout of bronchitis, I still feel like I need some extra fresh, healthy options to keep my energy and immunity up. This salad (from AllRecipes) is perfect! It's also incredibly simple to throw together so it's a great salad recipe when you're trying to come up with a quick dinner or side.

Prepped and ready in: 15 minutes

Ingredients:

1 C slivered almonds
2 cloves garlic, minced
1 tsp honey
1 tsp Dijon mustard
1/4 C raspberry vinegar
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 C vegetable oil
1 head romaine lettuce, torn (*For the sake of time, I use bagged salad.)
1 pint fresh strawberries, sliced
1 C crumbled feta cheese

Directions:

In a skillet over medium-high heat, toast the almonds, stirring frequently. Remove from heat and set aside.
In a small bowl, prepare the dressing by whisking together the garlic, honey, mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with dressing mixture and toss to serve.

Et voila!

(Forgive my lack of lovely serveware. I'm still on the hunt for the perfect everyday salad bowl and tongs.)

Sesame Noodles

2011-04-13T22:55:00.000-04:00

It's another sunny day in Okinawa (hooray!) and I just returned from a nice, quiet walk with Banks. He, naturally, wore himself out. (Sniffing, rubbing himself in the bushes, and rolling around in the cool grass are some of his favorite things to do!)

Now that it's almost lunch time, I'm ready for a light, preferably chilled lunch and this recipe (from Rachael Ray) came to mind.

Cook time: 8 minutes
Serves: 1

Ingredients:

1 tbsp creamy peanut butter
2 tbsp low sodium soy sauce
pinch cayenne pepper
1 tbsp vegetable oil
t tsp toasted sesame seed oil
1/3 lb thin spaghetti, cooked to al dente, drained and cooled
1 tbsp sesame seeds
1 scallion, chopped

Directions:

Whisk peanut butter, soy sauce, cayenne, oil and sesame oil in small bowl.
Add cooked noodles and toss to coat.
Sprinkle noodles with sesame seeds and scallion to garnish.

Et voila!

Or, perhaps this dish is too light for your growling belly. Try topping it with stir-fried veggies.

Short on time? Nuke a frozen bag of 'em and then add to the noodles.

Pumpkin-Toffee Cheesecake

2011-04-11T04:53:00.001-04:00

Being away from the blog while on vacation only made me miss it more. Here's another attempt at giving you some of the recipes long-ago promised! (This one comes from AllRecipes.)

Prep time: 30 minutes
Cook time: 1 hour, 15 minutes
Ready in: 4 hours, 45 minutes

Ingredients for Crust:

1 3/4 C shortbread cookies, crushed (*I use graham cracker crumbles.)
1 tbsp butter or margarine, melted

Ingredients for Cheesecake:

3 - 8 oz. packages cream cheese, softened
1 1/4 C packed brown sugar
1 - 15 oz. can Libby's 100% Pure Pumpkin
2/3 C Nestle Carnation Evaporated Milk
2 large eggs
2 tbsp cornstarch
1/2 tsp ground cinnamon
1 C crushed toffee candies (Read: Heath bar!)

Ingredients for Topping:

1 - 8 oz. container sour cream, at room temperature
2 tbsp granulated sugar
1/2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.
For crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1" up side of 9" springform pan.
Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
For cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.
Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
For topping: Combine sour cream, granulated sugar and vanilla extract in a small bowl; mix well. Spread over warm cheesecake.
Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

Creamy Lamb Korma with Fiery Hot Yogurt and Chilli Sauce

2011-04-11T04:20:00.002-04:00

I'm back from my ~~mis~~adventure in Hawaii/Guam. As my adventurer-in-crime Kara would agree, we never got leiied, we only got screwed. (There's a whole, long, unbelievably ridiculous story behind it but I'm not even sure where I would begin!) Anywho, I'm back and sickly. I've been diseased by airplane air, I'm sure. The pressure from taking off/landing has left me with some hearing loss on top of the coughing I can't seem to control.

What better to loosen up phlegm (eww) than a hot, spicy Indian dish? Creamy Lamb Korma with Fiery Hot Yogurt and Chilli Sauce (from India's 500 Best Recipes) does the trick. Add a side of "Loev Aaj Kal" and you have yourself a recuperative little night in!

Creamy Lamb Korma (served over basmati rice)
Serves: 4-6
Ingredients for Korma:

1 tbsp white sesame seeds
1 tbsp white poppy seeds
1/2 C blanched almonds
2 fresh green chilies, seeded
6 garlic cloves, sliced
2" piece fresh root ginger, sliced
1 onion, finely chopped
3 tbsp ghee or vegetable oil
6 green cardamom pods
2" piece cinnamon stick
4 cloves
2 lb lean lamb, boned and cubed
1 tsp ground cumin
1 tsp ground coriander
1 1/4 C double cream mixed with 1/2 tsp cornstarch
salt
roasted sesame seeds, to garnish

Directions for Korma:

Preheat a karahi, wok or large pan over medium heat without any fat, and add the first seven ingredients. Stir until they begin to change color. They should go just a shade darker.
Leave the mixture to cool, then grind to a fine paste using a pestle and mortar or in a food processor. Heat the ghee or oil in the pan over a low heat.
Fry the cardamoms, cinnamon and cloves until the cloves swell. Add the lamb, ground cumin and coriander and the prepared paste, and season with salt to taste. Increase the heat to medium and stir well. Reduce the heat to low, then cover the pan and cook until the lamb is almost done.
Remove from the heat, leave to cool a little and gradually fold in the cream, reserving 1 tsp to garnish.
When ready to serve, gently reheat the lamb, uncovered. Spoon into a dish and garnish with the sesame seeds and the reserved cream.

Fiery Hot Yogurt and Chilli Sauce (*Note: The book has this listed as a soup but it was so thick and creamy that we used it as a sauce instead!)

Serves: 2-3

Ingredients for Sauce:

scant 2 C plain low-fat yogurt, beaten
4 tbsp gram flour
1/2 tsp chilli powder
1/2 tsp ground turmeric
2 fresh green chillies, finely chopped
2 tbsp vegetable oil
4 whole dried red chillies
1 tsp cumin seeds
3 or 4 curry leaves (*I substitute with ground curry.)
3 garlic cloves, crushed
2" piece fresh root ginger, crushed
salt
fresh coriander (cilantro) leaves, chopped, to garnish

Directions for Sauce:

Mix the yogurt, gram flour, chilli powder, turmeric and salt to taste in a bowl. Press the mixture through a strainer into a pan.
Add the green chillies and simmer for 10 minutes, stirring occasionally.
Heat the vegetable oil in a heavy pan and fry the remaining spices, crushed garlic and fresh ginger until the dried chillies turn black.
Pour the oil and the spices over the yogurt sauce, cover the pan and leave to rest for 5 minutes off the heat. Mix well and gently reheat for a further 5 minutes.
Ladle over korma.

Aloha from Hawaii!

2011-04-04T13:37:00.001-04:00

Just wanted to send my love from the little island of Oahu.

The beaches are hot, the drinks are cold and while this mini girlcation has turned out completely different than I had planned, I am still loving every minute of it.

Hoping to get to Guam tonight... will keep you posted on what's cooking.

Mahalo!

What's Cookin'?

2011-03-23T10:06:00.000-04:00

I apologize if the cafe seems a little slow these days. The past few weeks have been crazy, to say the least. As you are well aware, the people of Japan have suffered greatly at the hands of Mother Nature. Here on Okinawa, we have remained safe, but have certainly been affected in other ways. Many servicemembers have been deployed to mainland to help provide aid. Very, very thankfully, I am happy to say that hubby was able to stay here on island with me. We would both gladly provide any help we could, but it is a relief to not have to worry about radiation exposure while trying to do a good thing.

The outpouring of support has been awesome, both here on island and from afar. Schools here had hallways lined with goods to send. Back home (in the states), people were organizing bake sales. I was so proud to hear that one of my favorite bands, Pink Martini, held a benefit concert that was so popular, they ended up offering a second show the very same day.

Because of the emergency up north, flights have been a mess. I mentioned forever ago (here) that the girls I met during hubby's TBS days were truly blessings. We agreed back then that we'd have reunions every year to bridge the gap of time apart. This year, we're supposed to meet in California. And it's supposed to begin tomorrow.

I've been trying for a week to get out there and am getting antsy about the fact that the girls will only be in CA for a few more days. So, please forgive me for being a little "slow in the kitchen," but know that things are definitely still cookin'. :)

Bon Appetit - for cheap! ($4!)

2011-03-03T21:50:00.001-05:00

I have GOT to share this with y'all!

I mentioned a while back that my sister-in-law and her husband gifted a one-year Bon Appetit subscription to hubby and me. I had never even so much as flipped through one on a newsrack, but was thrilled when we finally had them coming to the house. They're loaded with great info - recipes, photos, stories, buzz about new gadgets/restaurants. (I especially love the step-by-step "how-to technique" section in the back.)

I also love couponing/saving money. If you haven't checked out The Krazy Coupon Lady yet - please - do it now. I can't boast enough about how great those ladies are. (Their coupon binder template completely changed the way I shop!)

They have a daily email that goes out with current deals and today I hit the jack pot!

Bon Appetit one-year subscription retails for: $54
Automatic 55% discount (-$30.01): $23.99
Enter coupon code FOOD for (-$20):

$3.99

(That's almost 93% off the original subscription price!)

Click HERE and and then click buy. Enter your information and, when prompted, enter coupon code FOOD.

(I imagine this offer won't last long, but I encourage you to take advantage of it while you can!)

P.S. I received nothing for this post. Bon Appetit probably doesn't even know my name.
I just happen to think they're really great. :)

Pet Silhouette

2011-02-27T21:38:00.000-05:00

The sun is out and the birds are chirping .... it's a true spring morning on Okinawa!

I feel like I've earned it, though, after nearly three weeks of rain during January. During that time, hubby was gone for training and I was home alone with my dog and a box of a craft supplies. You do the math.

So! I'm sharing this great DIY tutorial to add a sweet personal touch to your home.

Things You'll Need:

scissors or exacto knife and pad (or cardboard - something thick that won't butcher your table)
pencil
double-sided tape
digital camera
printer (B&W is fine)
photo frame (with mat) - (*Frames don't have to be expensive! Check the local bargain stores. Also, for a more eclectic look, try different styles of frames.)
one piece of black construction paper or cardstock
one piece of fun, patterned paper

Directions:

Step 1: Take a side (profile) photo of your (willing) subject.

Step 2: Upload it to your computer and print it on normal computer paper. (*I recommend using the "QuickPrint" option on your printer to save ink. You're just using what you print as a tracing guide so quality doesn't matter.)

Step 3: Create your silhouette. Here, you have two options:

Option 1: You can use the double-sided tape to affix your printed image to the piece of black paper. Then (carefully!) cut them both out at the same time. (*Only use this process if you're sure the two pieces of paper won't move.)
Option 2: You can cut out the printed image and then affix the printed image to the black paper. Use a pencil to trace the image onto the black paper. Then, cut it out.

Reminder: You're creating a silhouette so just cut around the perimeter. Also, the personalization/fun part is in the details. For me, it was Banks' neck roll and nose wrinkles. Make sure to include the little things: fly-away hairs, eyelashes, etc.

Step 4: Cut down the patterned paper to fit the frame opening. Do NOT cut it so that it just fits the opening. Make sure to leave a little extra on all sides so you can tape it to the mat.

Step 5: Use the double-sided tape to affix your (black) silhouette onto your fun paper. Make sure it's centered and remember that you may need to tilt the photo a little to make the straighten it out.

Step 6: Pop your artwork into your frame.

Et voila!

(You could also try this in reverse - black background with a fun, patterned silhouette!)

This is How We Roll: Homemade Sushi!

2011-02-24T23:00:00.000-05:00

I was repeatedly surprised when people asked me if I was afraid to move to Okinawa. Maybe they thought I would be since I had lived in Virginia my entire life. Maybe they thought they couldn't do it - so how would I? No matter how you cut it, my answer was always the same, "No way. I'm so excited; I just want to get there!"

Moving to the other side of the world - to Asia, specifically, as I had and continue to have little knowledge of its culture/customs/history - has been an awesome adventure so far. A couple weeks ago, hubby and I celebrated being here for six months. Neither of us can believe how quickly the time is flying.

Six months has allowed us some time to get to know a few of the local restaurants, including a handful of sushi houses. Our first experience with Japanese sushi was what is referred to as a "sushi-go-'round," a restaurant that has a revolving conveyor belt of sushi that snakes throughout the restaurant so that customers at tables/the bar can grab whatever plate of sushi they want. Chefs in the middle of the restaurant also prepare custom orders. It's quick. It's delicious. And it's cheap -- er.

If you know me, you know I'm cost-conscious. I coupon. I love a good sale. And I hate buying something that I know I can make/do myself. While sitting in a hole-in-the-wall sushi joint with hubby Saturday night, we both came to the conclusion that we could "totally do it. Yeah. We can do this. We could make breakfast sushi. I bet we could do dessert sushi!" (You know, the same way crazy-genius and crazy-awful ideas develop.)

Enough of the lifestory - on with the lesson/recipe!

After much research, I selected a handful of tutorials/web videos/websites to guide me through the at-home sushi-making process.

Step 1: I used THIS video to make sushi rice. You'll need:

1 1/2 C good-quality, short-grain rice
1 1/2 C water
3 tbsp of rice vinegar (*Don't let this scare you. It's super easy to find in the "international" section of your grocery store, often near the soy sauce.)
1 tbsp sugar
1/2 - 1 tsp salt

Step 2: Make sure you have your tools laid out. You'll need:

1 bamboo mat, wrapped in saran wrap (*For my Okinawans, check the 100-yen shop or the grocery store for cheap ones.)
a few sheets of nori (seaweed wrap)
a bowl of water and small towel, for dipping your fingers and knife

Step 3: Prepare your fixin's. Some ideas:

1 avocado, finely sliced
1 cucumber, finely sliced
1 red bell pepper, finely sliced
cream cheese (*We recently discovered Philadelphia cream cheese minis and they're perfectly portioned for sushi night!)
fresh fish (*We love tuna.)
sesame seeds
shichimi (Japanese spice mixture)

Wanna make it yourself? It's got ground red chili pepper, ground Sichuan pepper, roasted orange peel, black and white sesame seeds, hemp seed and ground ginger.

Step 4: Here we go!

This video was what I used to make an inside-out spicy tuna roll. (DE-LISH!)

To make a spicy sauce, I used this super simple, perfectly spicy recipe. (*Heads up: It calls for Sriracha. This is the Thai "screaming rooster" hot sauce you may often see on tables at Asian restaurants. I highly recommend getting some!)

Here is another great video I used to make a nori roll (seaweed on the outside).

Here's how mine turned out:

(Spicy Tuna Roll)

Tuna, Cucumber & Avocado Roll

Et voila!

Pasta with Shrimp and Cilantro-Lime Pesto

2011-02-06T07:09:00.000-05:00

Today, a couple of my friends and I drove down to Naha (the capital of Okinawa) to check out the Food and Flower Festival. It was packed with unusual foods and tons of reasonably-priced, beautiful flowers for purchase. We had a yummy little lunch in a shady spot away from the vendors where we chatted and watched the locals enjoy the day, too.

Two silly melons - Kara and Me!

What better way to end the day than with, brace yourself, a:

Cafe au Lait Milk with Tapioca and Soft Serve.

If I was cooking a little more (I've been on a slight hiatus since hubby left), I would have left with armfuls of fresh food, especially cilantro. This is a great recipe (from Bon Appetit, July 2010) for using that fresh cilantro!

Serves 4

Ingredients:

1 1/4 C (packed) fresh cilantro leaves plus 1/4 C chopped
1/4 C (scant) chopped green onions
3 tbsp fresh lime juice
2 garlic cloves, pressed
1 tbsp chopped, seeded jalapeno chile
1/2 C plus 1 tbsp EVOO
1 lb linguine
1 lb uncooked medium shrimp, peeled and deveined
3 tbsp tequila
1/4 C crumbled Cotija cheese or feta cheese

Directions:

Blend 1 1/4 C cilantro leaves and next four ingredients in food processor until coarse puree forms. With machine running, gradually add 1/2 C EVOO. Season generously with salt. Cover and chill. (Pesto can be made one day ahead.)
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, heat remaining 1 tbsp EVOO in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.

Et voila!

Chocolate-Pumpkin Cheesecake Bars

2011-01-31T22:44:00.000-05:00

I receive a lot of daily emails - some with retail sales, some with recipes, some with house listings back home (hey, I can dream!). This recipe came in a Martha Stewart daily email around Thanksgiving. Now, I usually hesitate when I'm excited by a Martha idea (usually the crafts) because they're often more involved/difficult than I anticipated. This one, however, really is simple. Just make sure you remember to leave enough time for the bars to chill in the refrigerator!

Makes 16 bars
Prep time: 25 minutes
Total time: 5 hours

Ingredients for the Crust:

20 "chocolate wafer cookies" (*We LOVE Oreos!)
2 tbsp sugar
4 tbsp unsalted butter, melted

Ingredients for the Filling:

2 packages bar cream cheese, (8 oz. each)
1 C sugar
1 C canned solid-pack pumpkin puree
3 large eggs
3 tbsp all-purpose flour
1 tsp pumpkin-pie spice
1/2 tsp salt
4 oz. semisweet chocolate, chopped

Directions:

Preheat oven to 350. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
In a food processor, blend cookies with sugar until finely ground (you should have about 1 C crumbs); add butter, and pulse until moistened.
Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
Place chocolate in microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 C pumpkin mixture; stir to combine. Set aside.
Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when shaken, 40 to 50 minutes.
Cool in pan. Cover, chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

Et voila!

Grilled Tex-Mex Veggie Burgers

2011-01-31T22:02:00.000-05:00

This recipe doesn't even take 25 minutes to prepare as the recipe (from Pillsbury) suggests. It's got great tang and is a good daily veggie boost.

Serves 2

Ingredients:

1/2 C frozen whole kernel corn
1/4 C finely chopped red bell pepper
1 tbsp cider vinegar
1/4 tsp chili powder
1/8 tsp ground cumin
2 frozen vegetable burgers (*We use Garden Veggie Patties from MorningStar Farms.)
2 whole wheat pita breads (6"), cut in half to form pockets
2 tbsp reduced-fat sour cream
(*We also add shredded cheddar cheese.)

Directions:

Heat gas or charcoal grill. In 1-quart saucepan, mix corn, bell pepper, vinegar, chili powder and cumin. Heat to boiling. Reduce heat to medium-low. Cook about 5 minutes or until vegetables are crisp-tender.
Cover and grill burgers over medium heat 8 to 12 minutes, turning once, until heated through. (*We skip this step and just heat the patties in the microwave.)
Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture, sour cream and cheese.

Et voila!

(Ok, so my end-product photos were lousy, but here's a little color to make up for it!)

Banks and I Discover: Okinawa Comprehensive Park

2011-01-26T07:47:00.001-05:00

Banks and I have been left to our own devices while hubby/daddy is training in Hawaii. (Yeah, we don't feel bad for him, either.)

It was an overcast day, but the rain was holding off so we piled in the Cubie Doobie Doo (our baby blue Nissan Cube) and headed east to Okinawa Comprehensive Park.

It is HUGE. There are multiple running/walking trails, ponds full of fish and lilypads, playgrounds, and fields. It could only have been closer to heaven for Banks if the park had been filled with friendly dogs and milk bones. Aside from the beautiful scenery, my favorite part of the park is the clean, paved trails because it gave me a whole hour to feel like a Jane Austen heroine strolling along the English (ok, Japanese) countryside reading a book and walking my dog.

::le sigh::

As some of you know (and many should surmise), I am not a fan of many wild animals. This list includes: bats (horrific experience), rodents (nasty), geckos (move too quickly) and snakes. When I found out that we were moving to Okinawa, of course I checked to see what sort of wild life lives here and might give me problems (read: heart attacks). All of those animals on my dislike list? Yep - native here.

I know that most animals on my list are relatively safe. That being said, you can't argue with me on the snake issue, especially since they're wildly poisonous here on island. The habu (a pit viper) is oft spoken of by Americans and Okinawans alike. I am always on the look out for them (and not just in the bottom of sake bottles sold locally). If only they looked like the one on this sign, maybe I wouldn't be so scared:

After sitting on a bench enjoying the quiet for a while, Banks and I were ~~harassed~~ accompanied by an on-the-loose little Min-Pin fella. He jumped right up on the bench Banks and I were sharing (don't judge) and made himself part of our pack. When I had enough of trying to keep him out of my bag, I packed up shop and started back on my wandering with Banks. Would you know, that little booger followed us throughout the park? He would BOLT past us, going as quick as his little black legs would carry him, then zoom back around in a loop and walk next to Banks like he was on the same leash. Our little friend finally ditched us for a casual stroll under the red gate and across the pond bridges.

Before we left, we checked out some of the unique architecture the park offers, including this unusual convention center/gym and stadium:

And my new favorite, the "get your water and water your dog, too!" fountains:

Remember:

Even if the weather is blah, you don't feel like spending money, you don't know exactly where you're going or what you're doing, there is an adventure to be had. Just make sure to bring your trusty sidekick.

Easy Chow Mein Casserole

2011-01-25T21:50:00.000-05:00

Many food-related websites offer an online recipe box, a virtual place for you to select and store your recipes (on their website). I find that they're most helpful on sites you visit regularly. For me, those are Pillsbury, AllRecipes, and Paula Dean. If you don't visit the site enough, you can always just bookmark it.

The recipe was buried deep in my Pillsbury recipe box when I stumbled across it for the second time. The evenings were still really chilly here in Okinawa and this seemed like the perfect comfort food for a movie night at home.

Serves 4 (1 1/2 C each)
Prep time: 10 minutes
Total time: 1 hour, 20 minutes

Ingredients:

1/2 lb lean (at least 80%) ground beef
1/2 tsp garlic pepper blend
1 C uncooked regular long-grain rice
1 3/4 C Progresso beef-flavored broth (from 32 oz. carton)
1/4 C teriyaki sauce (from 10 oz. bottle)
1/4 C water
1 can (28 oz.) stir-fry vegetables, rinsed, drained (*I couldn't find canned stir-fry veggies at the commissary so I substituted with frozen.)
1/2 C chow mein noodles (*I prefer 3/4 to a whole C.)
1/4 C cashew pieces, if desired (*I desired. And devoured. I'd go heavy here if you like a good crunch.)
additional teriyaki sauce, if desired

Directions:

Heat oven to 375. In 10-inch nonstick skillet, crumble beef; sprinkle with garlic pepper. Cook over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
In ungreased 11x7-inch (2 quart) glass baking dish, mix beef, rice broth, 1/4 C teriyaki sauce and the water. Stir in vegetables. Cover baking dish with foil.
Bake 50 to 55 minutes or until rice is tender. Uncover and stir; sprinkle with chow mein noodles and cashews. Bake uncovered 10 to 15 minutes longer or until noodles and cashews are golden brown.

Et voila!

Had to Share...

2011-01-25T03:13:00.000-05:00

this cool shot from my outing with Sous-chef/Recreational Assistant Banks today!

(This photo actually makes me appreciate the ambivalent Oki. skies we've been under.)

Expect a full post tonight. We've been cooking up some fun new stuff!

Mediterranean Crescent Pinwheels

2011-01-23T07:11:00.000-05:00

You know how many people have a signature fragrance? (For example: My hubby is a Curve for Men guy. Mmmm!) Well, I have a signature appetizer and it's Mediterranean Crescent Pinwheels.

Hubby found this recipe on Pillsbury's website about four years ago when we were dating and learning how to cook together. It was this recipe that taught us what prosciutto is! It was also this recipe that caused my love affair with feta.

It is unbelievably easy and the perfect finger food for guests. It's also ready to plate -- it can go straight from the oven to the platter.

Makes 20
Prep time: 25 minutes
Total time: 45 minutes

Ingredients:

1 - 8 oz. can refrigerated Pillsbury crescent dinner rolls
1/2 lb. prosciutto or cooked ham, thinly sliced
1 C (4 oz.) crumbled feta cheese
1/2 tsp pepper
1 tbsp EVOO
6 tbsp chopped fresh basil

Directions:

Heat oven to 375. Spray cookie sheets with non-stick spray. Separate or cut dough into 4 rectangles; place on lightly floured surface. If using crescent dough, firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.
Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, mix cheese, pepper and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.
Starting at short side of each rectangle, roll up; seal edges. With serrated knife, cut each roll into 5 pieces. Place, cut side up, on cookie sheets. (*Mine were a little messy ... I had company coming and I was trying to get them in the oven so I could have 15 minutes to straighten up the kitchen!)
Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.

Paneer Babycorn Balchao

2011-01-20T21:55:00.000-05:00

At our wedding reception, we decorated long dinner tables with stacks of old books that reflected our interests.

(Photograph by Mandi White)

As you can imagine, after our wedding day (and honeymoon), we realized just how many extra books we now had. Many were sold back to the local used bookstore but we also kept a good number, including the cookbook Simply Indian by Sanjeev Kapoor.

I promised myself that if I kept the books, I would read/use them. Here's the proof that I did just that! Not only did I keep my promise, but I also had fun learning to make homemade cheese (paneer).

I used the tutorial found here to make the paneer. Don't steer clear because it sounds difficult. It's really just boiling milk and lemon juice! Heads up though - it takes about an hour to get the cheese to form so make it in advance if you're short on time.

Ingredients:

paneer
8 baby corns
2 medium onions
2 medium tomatoes
1" piece fresh ginger root, chopped
8-10 garlic cloves, chopped
10-12 whole red chillies (*You can control the heat here!)
1 tsp cumin seeds
7 cloves (*I will not use this again. I have the worst experience with cloves - from biscotti to this dinner.)
1 tsp mustard seeds
1" cinnamon stick
salt to taste
1/2 C malt vinegar
2 tbsp oil
3/4 C tomato puree
1 tbsp sugar

Directions:

Cut paneer into diamond shaped pieces.
Wash baby corns and boil them in sufficient water for two to three minutes. Drain and cut into small pieces. (*If they came out of a can, you can skip step 2.)
Peel, wash and chop onions. Wash and chop tomatoes. Peel, wash and roughly chop ginger and garlic.
Grind whole red chillies, garlic, ginger, cumin seeds, cloves, mustard seeds, cinnamon and salt with a quarter cup of malt vinegar to a fine paste.
Heat oil in a pan, add onions and saute until light brown. Add tomatoes and mix. Cook for five minutes stirring well.
Add baby corns, tomato puree and ground masala. Cook for three to four minutes. Add sugar, adjust salt and mix well.
Add paneer pieces and remaining malt vinegar and cook for five to seven minutes.
Serve hot over basmati rice.

Et voila!

Pasta with Pumpkin and Sausage

2011-01-17T06:41:00.000-05:00

I have officially suffered my first kitchen burn. And, wow - it was a truly one for the (scary) books.

It all happened so quickly. I was fixing this BOMB recipe (shared below) with oil heated too hot. And with ... (pause for effect) ... sausage. I did go vegetarian (with the exception of fish) for 2011 and the sausage really was just for hubby.

But when it all boiled down (pun intended), turning the sausage caused the hot oil to splatter up and out of the sauce pot and sear across the top of my stirring hand. YOWZA.

The sting quickly went away and I thought I was fine since the skin on my hand just looked a little lighter where the burn was. I was wrong. Within 30 minutes, I had a huge, dark blister taking up almost the entire length of my hand.

So! I will use this opportunity to not only share a really really really delicious recipe (from Rachael Ray), but also to remind everyone to be safe when cooking with hot oil. Make sure it doesn't get too hot to where it is popping when the slightest thing touches it. Use splatter screens. If you are burned, submerge your burn immediately into very cold running water for about 10-15 minutes to help. Use an antibiotic (like Neosporin) + something with Vitamin E to keep the skin moist and help reduce scarring. (I love Palmer's Cocoa Butter!)

Enough of my kitchen war story, here's the good stuff!

Serves 4
Cook time: 15 minutes

Ingredients:

coarse salt and freshly ground black pepper, to taste
1 lb penne rigate or rigatoni pasta, cooked until al dente
2 drizzles EVOO
1 lb bulk sweet sausage
1 medium onion, finely chopped
4 cloves garlic, minced
1 bay leaf, fresh or dried
4 to 6 leaves fresh sage, slivered (about 1 1/2 tbsp)
1 C dry white wine
1 can (14 oz.) chicken broth
1 C canned pumpkin
1/2 C heavy cream
2 pinches ground cinnamon
3 pinches ground nutmeg
Romano or parmigiano cheese, for grating over pasta

Directions:

Put a large pot of water over high heat for the pasta. When the water boils, add salt and pasta. Cook according to package directions until al dente. Drain.
Meanwhile, in a deep pot over medium heat, pour in 1 drizzle of oil and brown sausage in it. Remove to paper towel-lined plate to drain and return pan to heat.
Add second drizzle of oil to pan and saute onion and garlic 5 minutes, til soft and sweet. Add bay leaf, sage, and wine to pot. Reduce wine for 2 minutes. Add broth and pumpkin and combine, stirring sauce until it comes to a bubble.
Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, and salt and pepper and simmer 5 minutes.
To serve, return drained, cooked pasta to the pot you cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 1 or 2 minutes over low heat so pasta can absorb flavors.
Top bowls of pasta with freshly grated Parmigiano or Romano cheese and serve.

Et voila!

Tofu Black Bean Enchiladas

2011-01-13T08:41:00.000-05:00

I'm sorry I haven't posted here recently. Hubby left for training then I had a ton of errands around the house to take care of. Oh! and then I discovered a couple craft blogs and bought a sewing machine. So you can imagine how crazy things have been around here.

To make amends, I'm sharing this AWESOME recipe from Pillsbury. As you know, I've recently returned to a meatless diet and, in doing so, have been on the hunt for not just nutritious, but delicious meals. Here's one I am already dying to make again!

Serves 6
Prep time: 20 min.
Total time: 50 min.

Ingredients:

1 - 15 oz. can black beans, drained
1 - 11 oz. can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 C Old El Paso Thick 'n' Chunky Salsa
5 1/3 oz. firm (*or extra firm) tofu, drained, cut into 1/4"-cubes (about 3/4 C)
1/2 tsp salt
1/8 tsp hot pepper sauce
12 - 6" corn tortillas, heated
1 - 10 oz. can Old El Paso red Enchilada Sauce
8 oz. (2 C) reduced-fat shredded cheddar cheese
1 C reduced-fat sour cream, if desired

Directions:

Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
In a medium bowl, combine beans, corn, salsa, tofu, salt and hot pepper sauce; toss to mix.
Spoon 1/3 C tofu mixture down center of each warm tortilla; roll up.
Place, seam side down, in sprayed baking dish.
Pour enchilada sauce over enchiladas. Sprinkle cheese over top.
Bake at 350 for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted.
Garnish with sour cream.

(pre-baked 'ladas)

Et voila!

Creme Brulee

2011-01-06T09:40:00.001-05:00

One of my new Christmas kitchen gadgets is my very first torch. (You can check it out in detail here.) Now, I'm sure hubby had his own vested interest in this gift, buuuut, now the torch is that thing I can't believe I never had.

I've only used it (so far) on creme brulee, but after watching a local sushi restaurant serves use his to torch our sushi at the table, I have bigger plans for this little torch.

This recipe was part of the instruction booklet included in the torch packaging. It's divine. :) And that little "tap-tap-tap" to crack the sugar shell? Heavenly!

Makes 4
Ingredients:

1/2 vanilla bean
2 C heavy cream
3 egg yolks
pinch of salt
1/4 C + 4 tbsp sugar

Directions:

Preheat oven to 300. Have a pot of boiling water ready.
Line a baking pan that is 2 to 3" deep with a small kitchen towel.
Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds/pulp into a 2-quart saucepan.
Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes,
In a large bowl, whisk together the egg yolks, salt, and the 1/4 C of sugar until smooth and blended. (The mix should fall off the whisk in thick ribbons. Shoot for 5 minutes of whisking.)
Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl.
Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins.
Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.
Transfer the ramekins to a wire rack and let cool to room temperature.
Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
Just before serving, evenly sprinkle each ramekin with 1 tbsp sugar. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Serve immediately.

Here's a short clip of my bangin' brulee-in'!

Beef and Broccoli

2011-01-05T08:17:00.000-05:00

You know when you crave a particular Chinese food dish and then you think to yourself, "Ehhh, it's so bad for you," or "Ehhh, it's so expensive..."? This dish (from AllRecipes) is my answer for anyone craving beef and broccoli. The only differences are that it's not covered in grease and has a more unique flavor. Again, it's another recipe that doesn't call for many more ingredients than what you probably already have. Try this for an at-home Asian night to save some money ... or some calories.

Prep time: 15 min.
Total time: 1 hour
Servings: 2.5 full-size, 4 as an appe-teaser

Ingredients:

2 tbsp low-sodium soy sauce
2 tbsp fat-free Italian dressing
1 tsp cornstarch
1 tbsp minced garlic
1 tsp ground ginger
3/4 lb round steak, cut into strips
6 C water
5 cubes beef bouillon
4 oz. linguine pasta, uncooked
1/2 C fat-free beef broth
1 C fresh mushrooms, sliced (*I omit.)
1/2 C sliced green onion
1 lb broccoli, separated into florets

Directions:

In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic, and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon and place in the hot skillet. Discard marinade.
Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes.
Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp.
Add drained linguine, toss, and serve.

Et voila!

Cheesy Chicken Pot Pie

2011-01-04T09:41:00.000-05:00

When I was growing up, my brother and I often looked forward to having frozen, boxed chicken pot pies for dinner. My momma must have been thrilled to have us kids looking forward to eating not only a cheap and easy dinner, but veggies, too!

This recipe (from Pillsbury) was my first attempt at making my own chicken pot pie and it met every one of my expectations. It was simple to make, didn't require many things that I didn't already have on hand, and brought the same warm, fuzzy feeling that I used to get sitting around the table eating it with family.

Prep Time: 20 min.
Total Time: 1 hr. 10 min.
Serves: 4

Ingredients:

1 tbsp vegetable oil
1/2 C chopped onion (1 medium)
1/2 C chopped celery (1 - 2 stalks)
1 C thinly sliced carrots (2 medium)
1 C frozen cut green beans, thawed
2 C chopped cooked chicken
1 - 10.75 oz. can condensed cream of chicken soup
1 - 10.5 oz. can chicken gravy
1/2 tsp dried sage leaves
1 C finely shredded sharp Cheddar cheese (4 oz.)
1 box Pillsbury refrigerated pie crusts, softened as directed on the box

Directions:

Heat oven to 375. In 10-inch skillet, heat oil over medium-high heat. Add onion and celery. Cook for 3 to 5 minutes, stirring occasionally, until crisp-tender. Stir in carrots, green beans, chicken, soup, gravy, and sage. Cook until bubbly. Stir in 3/4 C of the cheese. Spoon into ungreased deep 2-quart casserole. (Corningware dishes are great for this!)
Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slit in surface of crust with paring knife. (*I also use the edge of a fork to make a design around the edges by lightly pushing it against the sides.)
(*I recommend wrapping tin foil around just the edges to prevent them from burning. Remove the tin foil when there are about 10 minutes left to bake.)
Bake 40 minutes. Sprinkle remaining 1/4 C cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.

Et voila!

Happy New Year!

2011-01-03T02:48:00.000-05:00

Although a little late, I want to wish all of my "cafe patrons" a fabulous start to 2011 and continued peace, love, and joy throughout the new year.

There's been a lot "cooking" over here at the cafe, including many new kitchen toys to be tested and resuming a vegetarian lifestyle. That's right: no meat.

I will continue to post dishes that I make that contain meat as my husband is still a carnivore (that word itself now seems monstrous, or at least - dinosaur-us?). I hope to discover a more vast world of delicious vegetarian fare than what I've been used to.

I'm also considering some tutorial videos if there is any interest.

Finally, I start a new (albeit part-time) job this Thursday. I'll be helping local Japanese students sharpen their English skills. I'm so excited to not only get back into the working world, but to hopefully really get to know Okinawans and their culture better.

So, as they say in Japan, KAMPAI!

(cheers!)

Chicken in Orange-Scallion-Sauce with Big Fat Spicy Sate Noodles

2010-12-17T22:23:00.000-05:00

(I'll apologize in advance for not having any photos of this dish, but trust me - the photos wouldn't have done it half the justice it deserves. Also, you can make just the sate noodles by themselves if you want a lighter option. They're delicious alone or with the sauce!)

Ingredients for Sauce:

1 tbsp ground coriander
1/2 tsp cayenne pepper
salt and black pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 tbsp vegetable oil
2 navel oranges
2" piece of fresh ginger, peeled and grated
3 large garlic cloves, chopped
1/4 to 1/2 tsp red pepper flakes
1 1/2 C chicken stock
3 tbsp tamari (dark soy sauce)
3 scallions, thinly sliced
1 tsp toasted sesame oil
2 tbsp toasted sesame seeds

Directions for Sauce:

In a bowl, combine the coriander, cayenne, and some salt and pepper. Season the chicken breasts with the spicy mixture. Preheat a large skillet over medium-high heat with the vegetable oil, 2 times around the pan. Add the chicken and cook it on each side for 5 to 6 minutes, or until cooked through.
While the chicken is cooking, zest both oranges and reserve the zest. With a paring knife, slice off the peel and all of the pith (white part) from each orange. Slice each orange into 1/4"-thick disks and reserve.
Remove the chicken from the skillet to plate and cover it loosely with a piece of aluminum foil. Return the skillet to the stovetop over medium-high heat and add the ginger, garlic, sat, pepper, and red pepper flakes - a little or a lot, you're in charge! Cook, stirring constantly, for 1 to 2 minutes, then add the chicken stock and tamari and turn the heat up to high. Cook until you've reduced the liquids by half. Add the reserved orange zest, orange disks, and the scallions. Continue to cook for 1 minute to heat the oranges and scallions. Add the sesame oil and toasted sesame seeds.
Slice the chicken breasts and arrange them on a mound of the Big Fat Spicy Sate Noodles. Top them with the orange-scallion-sesame sauce.

Ingredients for Noodles:

salt
1 lb bucatini pasta
2 tbsp vegetable oil
3" piece of fresh ginger, peeled and grated
3 large garlic cloves, chopped
1 tsp red pepper flakes
1 C chicken stock
1/3 C tamari (dark soy sauce)
1/2 C smooth peanut butter
juice of 2 limes
1 C unsalted roasted peanuts
a generous handful of fresh cilantro or fresh flat-leaf parsley leaves, chopped

Directions for Noodles:

Bring a large covered pot of water to a boil for the pasta. Add some salt and the pasta and cook the pasta to al dente. Right before you drain it, remove and reserve 1 C of the pasta cooking liquid. Drain the noodles and reserve.
Return the pot to the stovetop over medium-high heat; add the vegetable oil, 2 times around the pan. Add the ginger, garlic, and red pepper flakes and cook for 2 minutes. Add 1/2 C of the reserved pasta cooking liquid, the chicken stock, and tamari and bring it up to a bubble over high heat. Cook for 2 to 3 minutes.
Turn the heat off, add the peanut butter, and whisk to combine. If the sauce gets too thick, add a couple more splashes of the reserved pasta cooking liquid. Add the lime juice and the drained noodles, toss to coat the noodles, then add the chopped peanuts and cilantro and toss again.

Et voila!

Wingless Buffalo Chicken Pizza

2010-12-14T07:52:00.000-05:00

I've mentioned before that one of my favorite things about cooking spicy food at home is that I can control the heat it packs.

My dad LOVES spicy buffalo wings. He and my brother (and a handful of other crazies I know) have tried our hometown's flame-throwing, nasal-clearing, make-you-sign-a-waiver-'fore-you-try-'em wings. I, on the other hand, am the one who gets mad when I put too many red pepper flakes in things. I absolutely did NOT get the spicy-loving gene.

This recipe (from Rachael Ray) is the much cleaner way of getting a buffalo wing fix. And a fun way to season the new pizza crisper!

Serves: 4
Ingredients:

3/4 lb chicken breast cutlets
EVOO, for drizzling
2 tsp grill seasoning, such as McCormick's Montreal Steak Seasoning
1 pizza dough, store-bought or from your favorite pizzeria
Cornmeal or flour, for dusting
2 tbsp butter
1 tbsp Worcestershire sauce
2 to 3 tbsp hot sauce, to taste
1/2 C tomato sauce
1 C shredded Monterey Jack cheese, 4 generous handfuls
1/2 C crumbled blue cheese (*I used a whole cup and loved it!)
3 scallions, thinly sliced

Directions:

Preheat the oven to 425. Preheat a grill pan over high heat.
Place the chicken on a plate and drizzle with EVOO. Season it with the grill seasoning. When the grill pan is hot, cook the chicken for about 3 minutes on each side, until it is cooked through.
Stretch the dough to form a pizza, using cornmeal or flour to help you handle it. If you let it rest and warm up for a few minutes, it will handle more easily. Set the pizza on a pizza pan to the side.
In a medium skillet over medium heat, melt the butter and stir in the Worcestershire, hot sauce, and tomato sauce.
Remove the chicken from the grill pan and slice it thin. Add the chicken to the sauce and stir to coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake for 18 minutes, or until crisp.

Et voila!
(Yes, I know it's not beautiful, but what it lacks in aesthetics, it more than makes up for in taste!)

Snorkel-Happy Photo Evidence

2010-12-14T07:25:00.000-05:00

A beautiful December morning on the East China Sea!

We snorkeled just off this - the Kadena Seawall.

Adam ~~baptizing~~helping me with my mask as we enter the water.

An elegant Moorish Idol (fish).

Oh, hello handsome! Our sea turtle friend.

My starfish!

Celery and Pear Bisque and Snorkel-Happy

2010-12-12T08:13:00.001-05:00

I finally get to say: Today -- I went snorkeling! (ahhh, that feels good!)

When I found out I was moving to Okinawa, I told myself to embrace it. (Truly, it's the only thing that's really made this move work.) Embracing is NOT the same thing as accepting (clearly). Embracing, to me, meant wanting to learn/understand/do. So, that's exactly what I try to do here. Today, that meant doing - and I loved it. :0)

(Here I am at the local dive shop trying on new booties!)

Actual snorkel photos to come. (Our friend Kristle has a really neat underwater digital camera.)

I can't believe how beautiful coral really is in real life. Some were so vibrant they looked fake. The brain coral looked just like, well, you guessed it. And the coral that sways with the current? Beautiful.

And who did I spy among the coral? A baby sea turtle! It's the only thing I have ever really wanted out of snorkeling/scuba diving and it happened on my very first trip.

::sighs::

I can't live my life under the sea so it's back to the kitchen - for the time being at least. Here's a delicious recipe that comes from the November 2010 issue of Bon Appetit.

Ingredients:

4 1/2 tbsp butter
6 C thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)
18 oz. unpeeled ripe Bartlett pears, cored, diced (generous 3 C) plus 1/2 C finely diced (for garnish) (*We used a can of diced pears since the commissary was out and it worked just fine.)
1 1/2 C chopped dark green leek tops
3 small Turkish bay leaves
1 1/2 tsp chopped fresh thyme
1 1/2 tbsp all purpose flour
3 C (or more) low-salt chicken broth

Directions:

Melt butter in pot over medium-high heat.
Add sliced celery, generous 3 C diced pears, leek tops, bay leaves, and thyme.
Cover; cook until celery softens, stirring occasionally, about 8 minutes.
Toss in flour. Stir in 3 C broth; bring to boil.
Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.
Remove bay leaves from soup.
Puree soup in batches in blender until smooth. (*I highly recommend using an immersion blender. I love our Cuisinart Smart Stick Hand Blender.)
Return puree to same pot.
Season to taste with salt and pepper.
Thin with more broth by 1/4 cupfuls, if desired.
Rewarm briefly.
Divide soup among bowls; garnish with 1/2 C finely diced pear and celery leaves.

(If you're curious, yes - this soup does turn out to be a very light green!)

Apple and Arugula Salad

2010-12-10T02:34:00.000-05:00

I burn out easily on salads. Too often they're dry or too mushy, too bland or too tart/vinegary. This salad is just the right combo of all my favorite elements. I have to thank Rachael Ray, yet again, for saving the day with a simple recipe that hits the spot. (She calls it "A Green Triple Threat: Green Olive-Dressed Green Apple and Arugula Salad", though, if you know me, you know I'm generally repulsed by olives. I'll include them in the ingredients and directions lists just case you aren't.)

Servings: 2
Ingredients:

10-12 large pitted green olives, finely chopped
1/2 tbsp Dijon mustard
2 tbsp white wine vinegar
salt and black pepper
1/4 C EVOO
1 green apple, such as Granny Smith, cored and thinly sliced
5 to 6 C arugula, coarsely chopped
*We found that crumbled goat cheese set this all off marvelously and highly recommend you add some!

Directions:

In a salad bowl, combine the green olives, mustard, white wine vinegar, and a little salt and pepper.
In a slow, steady stream, whisk in the EVOO.
Add the apples and arugula and toss to coat.
Top with goat cheese if you're including it.
Serve.

Indian-Spiced Chickpea and Fire-Roasted Tomato Soup

2010-12-09T21:19:00.000-05:00

Sometimes there's just nothing better than a piping hot, robust soup -- and this is one of those soups. This recipe comes from Rachael Ray's 2, 4, 6, 8 cookbook and was an immediate hit in my house. Shoot, I'd make this soup just for the aroma alone. Roasted garlic, spices, mmmm ...

Ingredients:

1/4 C EVOO
2 garlic cloves, chopped
1 - 15 oz. can chickpeas, drained
1/2 small onion, coarsely chopped
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground turmeric
salt and black pepper
1 C chicken or vegetable stock
1 - 28 oz. can fire-roasted tomatoes
1/4 C plain yogurt

Directions:

Heat the EVOO in a medium pot over medium heat.
Add the garlic and cook for 2 to 3 minutes.
Combine the chickpeas and onions in a food processor and process until finely chopped. Add them to the pot and cook for 5 minutes to sweeten the onions.
Season the chickpeas with the cumin, cardamom, turmeric, salt, and pepper.
Stir in the stock, then the tomatoes, and simmer the soup for 5 to 10 minutes to combine the flavors.
Serve it with a dollop of yogurt on top.

My apologies (again) for not having a photo. For a week or two, I was feeling a little hopeless with this blog. I wish I had a better "relationship" with viewers/followers - as in, I wish I knew who you were, what you want to see, what you're reading, etc. So, while I may not have a photo of this soup, I do have a warm wish for any/all readers to feel the warmth (even if it's solely on the inside) as the holidays move into a full swing.

Fruit Curry Chicken Salad

2010-12-07T20:00:00.000-05:00

Since I live on an island where this is the view (on an overcast day):

I like to plan picnics on the beach. (I'm not saying they always happen, but there are well-intentioned plans for them.) One of my favorite picnic staples is chicken salad. It's always refreshing on a summer day and a good way to get more fruits/veggies into a meal. This recipe (from AllRecipes) is a tasty twist on the usual chicken salad. (As they recommended, it's best to make this the night before and let the flavors mesh and bolden!) It's yummy on pita bread or croissants.

Ingredients:

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced (I like two.)
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
1/3 C golden raisins
1/3 C seedless grapes, halved
1/2 C chopped toasted pecans
1/8 tsp ground black pepper
1/2 tsp curry powder
3/4 C light mayonnaise (I'm a Miracle Whip kinda girl.)

Directions:

In a large bowl, combine all the ingredients.
Mix together.
Cover and chill.
Serve.

Et voila!

Butter Bean Risotto with Chard and Fried Okra

2010-12-07T08:16:00.000-05:00

My subscription to Bon Appetit magazine started almost a year ago when my sister- and brother-in law were kind enough to sign me up for Christmas. Since then, I've enjoyed so many fun photos, articles, how-tos, and more. That being said, I look forward to receiving them every month. When I moved overseas three months ago, I updated my mailing address on the ONE magazine I receive and hoped that the change would take place immediately -- not so. A couple phone calls and emails later, I know that my dad and his girlfriend have safely received them instead. (I'll take knowing where they are and who they're with over imagining them left to the fate of the dear USPS.)

SO! When my friend Jillian visited last month, she brought a suitcase filled with things from my parents back home - including two very-missed Bon Appetits. After thumbing through them a couple of times, I kept finding myself drawn to the Daily Specials section of the September 2010 issue. This recipe comes from Cotton Row in Huntsville, Alabama and is a delicious, creamy risotto (with an extra punch of protein from the beans) and a side of Southern warmth served up in one night. How could it not be nearly perfect? :)

Ingredients for Okra:

1/2 C 1/2-inch pieces trimmed fresh okra (I had to use frozen, but was tickled I could find even that out here!)
1/2 C buttermilk
1/2 C yellow cornmeal
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 C olive oil

Ingredients for Risotto:

2 tsp olive oil
3/4 C (packed) 1/2-inch squares Swiss chard (from about 3 large leaves)
4 C low-salt chicken broth
2 tbsp (1/4 stick) unsalted butter, divided
1/4 C chopped onion
3/4 C arborio rice or medium-grain white rice
1/4 C dry white wine
1 15- to 16-oz. can butter beans, rinsed, drained
1 tbsp freshly grated Parmesan cheese plus additional for serving

Directions for Okra:

Preheat oven to 375. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
Heat oil in small saucepan over medium-high heat. Add okra; saute until brown on all sides, about 4 minutes. Transfer to baking sheet. (Do ahead: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375-degree oven 5 minutes before using.)

Directions for Risotto:

Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.
Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
Melt 1 tbsp butter in medium saucepan over medium heat. Add onion; saute until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minutes. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.
Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.

I'm Curious ...

2010-12-06T08:01:00.000-05:00

Whatcha readin'?

I just finished I Know Why the Caged Bird Sings (a great memoir from Maya Angelou) and am ready to dive into the next book ... just not sure what that is yet!

Buffalo Chicken Chili Mac

2010-12-06T06:52:00.000-05:00

While we haven't seen any snow flakes or bundled up in winter jackets, the temperatures have dropped a little here in Okinawa. That being said, a little buffalo chicken chili mac was just what we needed to warm us on the inside. The nice thing about this recipe (from Rachael Ray) is that you can control the heat!

Ingredients:

2 tbsp EVOO
2 lbs boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery stalks, finely chopped
5 large garlic cloves, finely chopped or grated
1 tbsp sweet smoked paprika
1 bay leaf
salt and pepper
2 C chicken stock
1/4 to 1/2 C hot sauce, depending on how hot you like it
1 (15 oz.) can crushed tomatoes
1 lb whole wheat elbow macaroni
1/2 C shredded pepper Jack cheese
1/2 C crumbled blue cheese
2 scallions, ends trimmed, thinly sliced

Directions:

Preheat the broiler and bring a large pot of water to a boil over high heat for the pasta.
Place a large pot over medium-high heat and add the EVOO.
Add the chicken bits and brown them, stirring often, for 5 to 6 minutes.
Add the carrot, onion, celery, garlic, paprika, and bay leaf and season with salt and pepper.
Cook the veggies, stirring frequently, until tender, 3 to 4 minutes.
Add the chicken stock and scrape up any brown bits from the bottom of the pot.
Add the hot sauce and crushed tomatoes, and bring up to a bubble. Reduce the heat and simmer the chili for 8 to 10 minutes to let the flavors come together and thicken slightly.
While the chili is simmering, salt the boiling water, add the pasta, and cook until al dente.
Drain the pasta and toss it into the chili, then transfer everything to a 9x13-inch casserole dish.
Discard the bay leaf.
Sprinkle the cheeses evenly over the top and place the dish under the broiler until the cheeses have melted and the top is golden brown, 2 to 3 minutes.
Sprinkle the sliced scallions over the top.

Mixed Vegetable Curry with Nut Pilau

2010-12-04T21:11:00.000-05:00

As I've mentioned before, I try and make every Monday a day for "Meatless Monday" dinner. (Google it if you're interested in learning more about it, see who's participating, what you can make, etc.)

This recipe comes from India's 500 Best Recipes, a go-to in our house for Indian cravings. If you don't have all of the vegetables for this (or they aren't in season), you can always substitute a different hearty vegetable to keep the nutrient (and taste) level up.

Ingredients for the Curry:

1 tbsp oil
1/2 tsp black mustard seeds (I only had yellow so I used those instead.)
1/2 tsp cumin seeds (I only had ground cumin, so I dashed that into the mix.)
1 onion, thinly sliced
2 curry leaves (again - just a dash of ground curry instead - Seeing a trend here?)
1 fresh green chili, finely chopped
1" piece fresh root ginger, finely chopped
2 tbsp curry paste
1 small cauliflower, broken into florets
1 large carrot, thickly sliced
4 oz. green beans, cut into 1" lengths
1/4 tsp ground turmeric
1/4 tsp chili powder
1/2 tsp salt
2 tomatoes, finely chopped
1/2 C frozen peas, thawed
2/3 C vegetable stock
curry leaves, to garnish

Directions for the Curry:

Heat the oil in a large, heavy pan and fry the mustard seeds and cumin seeds for 2 minutes until they begin to sputter. If they are very lively, put a lid on the pan.
Add the onion and the curry leaves and fry for 5 minutes.
Add the chopped chili and fresh ginger and fry for 2 minutes. Stir in the curry paste, mix well and fry for 3-4 minutes.
Add the cauliflower florets, sliced carrot and beans, and cook for 4-5 minutes. Add the turmeric, chili powder, salt and tomatoes and cook for 2-3 minutes.
Finally add the thawed peas and cook for a further 2-3 minutes. Pour in the stock. Cover and simmer over a low heat for 10-15 minutes until all the vegetables are tender.
Serve, garnished with curry leaves if you like.

Ingredients for the Pilau:

1-2 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
1 large carrot, coarsely grated
generous 1 C basmati rice, soaked for 20-30 minutes
1 tsp cumin seeds (or a couple dashes of ground cumin)
2 tsp ground coriander
2 tsp black mustard seeds
4 green cardamom pods
scant 2 C vegetable stock
1 bay leaf
3/4 C unsalted walnuts and cashew nuts
salt and ground black pepper
fresh coriander (cilantro) sprigs, to garnish

Directions for the Pilau:

Heat the oil in a karahi, wok or large pan. Fry the onion, garlic and carrot for 3-4 minutes. Drain the rice and add to the pan with the spices. Cook for 2 minutes, stirring to coat the grains in oil.
Pour in the stock, stirring. Add the bay leaf and season well.
Bring to boil, lower the heat, cover and simmer very gently for 10-12 minutes without stirring.
Remove the pan from the heat without lifting the lid. Leave to stand for 5 minutes, then check the rice. If it is cooked, there will be small steam holes on the surface of the rice. Discard the bay leaf and the cardamom pods.
Stir in the walnuts and cashew nuts and check the seasoning. Spoon on to a warmed platter, garnish with the fresh coriander (cilantro), and serve.

I apologize for not having any photos of this meal. Maybe this cute kitty that strolled up to my parked car window at the seawall will help you forgive me?

Bobby Flay's Red Velvet Cake

2010-11-22T09:40:00.000-05:00

I'm back! I can't believe it's been two weeks since I posted. So many things to talk about!

Visiting with my friend was a nice taste of home right before the holidays. We adventured a little, ate/drank a lot, and overall just enjoyed each other's company. Here's a picture from the Marine Corps Birthday Ball we attended:

We ventured up the road to explore the local pottery village. It was awesome! Tons of cool pottery, beautiful sights, and even some sweet shop pets. One of the best parts of our week together, though, was definitely the food. (No surprise - if you know me or my bestie, it's a no-brainer that we love good food.)

We popped by a cafe on the way home from touring the pineapple farm/winery and OH.MY.YUMMY. The food was just *perfect.* Here are some shots of our smorgasbord (is there a Japanese word for that?):

(yaki udon)

(crunch spicy tuna roll)

(rainbow roll)

Mmmmm!

While I haven't learned how to craft Japanese classics yet, I did get by with making hubby's birthday cake. It was my first "layered" cake and I was pretty happy with how it turned out. Here is Bobby Flay's Red Velvet Cake - moist with hints of chocolate, it's an easy (and elegant) change from your standard cake and frosting.

Prep and Bake Time: 2 hours, 40 minutes

Ingredients for the Cake:

3 3/4 C all-purpose flour
3 tbsp Dutch processed cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, at room temperature
2 1/4 C granulated sugar
3/4 C vegetable oil
3 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp red wine vinegar
1 tbsp red food coloring
1 1/2 C buttermilk, at room temperature
Frosting, recipe follows

Directions for the Cake:

Preheat the oven to 350.
Butter and flour two 9" cake pans. (*Bobby adds that you should then line each pan with a round of parchment paper.)
Whisk together the flour, cocoa powder, baking soda, and salt in small bowl.
Cream the butter, sugar, and oil in a stand mixer fitted the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar, and food coloring.
Add the flour mixture to the batter in three batches alternating with the buttermilk, mixing well after each addition.
Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.
Cool on a baking rack for 15 minutes before removing the cake from the pans.
Let cool completely before frosting.
Slice each cake into two layers and frost.

(The frosting picked up bits of the cake and I just kind of went with it. Peppermint-speckle cake, anyone?)

Ingredients for the Frosting:

1/2 C heavy cream
1 C whole milk
1/2 vanilla bean, split and seeds scraped
7 tbsp all-purpose flour
3 sticks unsalted butter, at room temperature
1 1/2 C superfine sugar

Directions for the Frosting:

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard.
Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes.
Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
Combine the butter and sugar in the bowl of the stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes.
Add the cold paste, a few tablespoons at a time, to the butter mixture and whip until light and fluffy.

Happy Birthday, Baby! <3

Cafe's Closed [For the Week]

2010-11-07T08:32:00.000-05:00

QUICK UPDATE:

Just taking a minute to let you know the cafe will be "closed" until next Monday.

After being separated for two months, my hubby and I were reunited with our sweet boxer Banks yesterday. My best friend was gracious (and patient and loving!) enough to fly all the way across the world to bring him to us and to play for the week.

While I'll miss the blogosphere for the week, I can't wait to spend quality time with my loved ones. Plans include: castle ruins, beach trip(s), pedicures, and military balls - with a healthy dose of wine and shopping thrown in the mix.

Ciao for now!

Brea's Pumpkin Bread

2010-11-05T22:15:00.001-04:00

Living on Okinawa, while amazingly beautiful and rich in culture, can often be lonely. I am so thankful to have a few friends from home who live on the island with me.

One of these dear friends (the one I adventured into the great blue (green, really) yonder with to find Cafe Kugafu), had a little housewarming/BBQ/get-together last week. One of our other friends from back home came, too, and it was great getting to sit down and chat just like old times.

My friend mentioned that she had been cooking/baking up all kinds of pumpkin goodies lately for her son's school. Of course I perked up - I'm still on my pumpkin kick! She was gracious enough to share this very simple and very delicious pumpkin bread recipe. I made a little loaf for me/hubby and a giant loaf for hubby to take to work. I was lucky enough to have *just* enough batter left for one more little loaf that I plan to make tomorrow.

Ingredients:

2 C pumpkin puree
3 eggs
1 C vegetable oil
2/3 C water
3 C sugar
1 1/2 tsp salt
1 1/2 tsp cinnamon
3 1/2 C flour
1 tsp nutmeg
2 tsp baking soda

Directions:

Preheat the oven to 350.
Grease 3 loaf pans.
Combine all the ingredients in a large bowl and mix.
Fill loaf pans half full.
Bake for 1 hour. (If making muffins, bake for 25 minutes.)

Et voila!

(P.S. I'm loving these cheap, but decorative 1/3 lb disposable paper loaf pans I found at the ¥100 shop!)

Lamb Koftas with Tomato, Basil, and Feta Salad

2010-11-03T21:58:00.001-04:00

The first time I tried lamb was on a date with hubby (then-boyfriend) at Lebanese Taverna in McLean, Virginia. Being with a handsome, smart new guy was romantic enough, but the sights and smells really warmed the atmosphere.

When our meals were delivered to the table, the smell was overwhelming. I'd never smelled lamb, but wow. It was earthier than I would have expected (something I've come to love about it). Hubby took a bite and told me how much it reminded him of the local food he had in Iraq.

Since then, we've made lamb a couple times on our own and every time it has turned out fantastically. (Not because I'm a fantastic cook, but because lamb is so versatile and savory on its own!) I have found that too much lamb in dishes can be overload. For me, it's best when there's a smaller-than-usual quantity of lamb but with plenty of sauce (and naan or flatbread).

This recipe comes from The Confident Cook by Lauraine Jacobs. Because we don't have a propane tank for the outdoor grill at the moment, we used our grill pan (which I LOVE). That being said, we didn't use skewers for the koftas as they wouldn't have fit in the pan. No worries - just shape the lamb into the same oval cylinders as you would if you were using skewers and use tongs (rubber-tipped if you're using non-stick a pan) to flip.

Ingredients for Koftas:

2 lbs minced lamb (ground lamb works, too)
2 tsp salt
2 tsp freshly ground black pepper
1 tsp ground fennel
1 tsp spicy paprika
1 large onion, very finely chopped
4 cloves garlic, peeled and grated
small bunch fresh flat-leafed parsley, finely chopped
*I love lamb with Greek (plain) yogurt and recommend about 3/4 C for dipping and garnish.

Ingredients for Salad:

1 pint cherry tomatoes
8 oz. feta cheese
large bunch basil, shredded
salt and freshly ground black pepper
4 tbsp EVOO

Directions for Koftas:

Place all the kofta ingredients in a large bowl. Work the mixture together really well, kneading the spices into the meat. The longer you knead, the better the texture will become. Try to do this for at least five minutes.
Wet your hands and work the mixture into longish oval cylinders to thread on to skewers. This should make about 12.
Heat the grill, turn the heat to low and cook the skewered meat for about 10 minutes on one side, and then a further six minutes on the other. Times are approximate as it will depend on how thick your koftas are and how hot the grill is.

Directions for Salad:

Slice the tomatoes in half.
Cut the cheese into cubes about the size of tomatoes.
Combine the tomatoes and feta in a small serving bowl.
Toss the shredded basil on top and dress with a little salt and pepper and the olive oil.

Et voila!

Shared here:

Happy Halloween!

2010-11-01T09:42:00.000-04:00

Happy Halloween!

:0)

Fall Blondies

2010-10-30T09:24:00.002-04:00

The winds whipped and howled.
The fierce rain bore down.
It was a scary few days
here in Okinawa-Town!

Now the time has come
for creepy goblins & beasts
to wander the lands
"boo!"-ing & begging for treats!

(Is is just me or does Halloween seem to encourage rhyming? Ok - just me...)

This recipe (though renamed from "Halloween" to "Fall") comes from Martha Stewart. I get a lot of daily recipe ideas delivered to my inbox and don't ever have enough time to check them all out and/or try them out. This time, I couldn't say no. I didn't grow up with "blondies" (other than Momma!) so I thought it'd be fun to try my hand at them and see if I like them as an adult. The verdict? Heck yes, I do!

Ingredients:

1 C (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 C packed light brown sugar
1/2 C granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
2 C all-purpose flour (spooned and leveled)
1 1/2 tsp coarse salt
1/4 C each orange, yellow, and brown candy-coated chocolates (from a 12.6 oz bag)*

*I used autumn-colored M&Ms for this, but would really love to make these a few times with different "themes" - alma mater (Hokie, Hokie, Hokie Hi! Tech, Tech, VPI!), sports team, or holiday (how cute would this be on Valentine's Day?). You could also experiment with the M&Ms, making different shapes/designs. Or change up the candy itself and try Reese's Pieces! Either way, this recipe is sure not to disappoint (and is little ~~goblin~~ helping hands friendly).

Directions:

Preheat oven to 350 degrees.
Brush an 8"-square baking pan with butter; line pan with parchment paper, leaving a 2" overhang on two sides. Butter paper.
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened.
Transfer batter to prepared pan and smooth top.
Arrange candies in rows on top of dough.

(They don't spell "mmmm" for no reason!)
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. (*I set the timer for 45 minutes and think 38-40 would have been perfect.)
Set the pan on a wire rack and let cool completely.
Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
(To store, keep in an airtight container at room temperature, up to 2 days.)

Et voila!

Shared here:

Mouthwatering Mondays at A Southern Fairytale

Homemade Pumpkin Butter

2010-10-26T10:19:00.004-04:00

(All this talk of sweets and I had totally forgotten to share the recipe for homemade pumpkin butter! That's just wrong!)

From SkinnyTaste, I present: an uber delicious, multi-purpose homemade pumpkin butter! (Try this on toast, crepes, in your yogurt, or use to make pumpkin-spiced coffees, cream cheese spreads, or in a cheesecake!)

Ingredients:

3 1/2 C pumpkin puree, or (1) 29 oz. can - NOT pumpkin pie filling (*The really helpful tutorial I used to make pumpkin puree can be found here at Chef In You.)
2 tsp vanilla extract
3/4 C apple cider or apple juice
1 C packed brown sugar
2-3 cinnamon sticks (*You can use ground cinnamon, but the sticks are more festive.)
1-2 tsp pumpkin pie spice (to taste)

Directions:

Combine pureed pumpkin, vanilla, cider/juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
Bring mixture to a boil.
Reduce heat, and simmer for 30-40 minutes or until thickened.
Stir frequently!
Adjust spices to your taste.

Et voila!

(My newest addition to the kitchen - a little air-tight, light-tight cannister I picked up at the "one-coin" ¥100 store!)

Shared here:

Seeking Sweets in Okinawa: Part II

2010-10-25T07:17:00.000-04:00

You didn't really think we could stop at just honey, did you?

Next it was down the street to Patisserie!

Typical Okinawa, a very tall, very typhoon-proof building that houses a dojo upstairs and Patisserie downstairs.

When we entered the shop, we were happy to see a wide variety of yummies behind a refrigerated glass case. We couldn't necessarily read all of the labels, but much of it was intuitive (cheesecake, tiramisu, and assorted log cakes, including green tea). The rest all looked like they'd be scrumptious surprises.

One wall was covered with baskets loaded with packaged fresh cookies, muffins, and other baked goods. I was approached by a very friendly saleswoman who (wordlessly) offered me a basket. Good thing hubby was there to keep my baked-good buying in check or I may just have filled a basket!

To keep Patisserie special, we decided to only try one thing at a time (so we have more things to look forward to next time). Our bag held two apple turnovers, fresh that day from the oven, with buttery layers and gooey apple-chunk centers. They would have been delicious with a hot mug of tea or coffee, but I couldn't contain myself and ~~devoured~~ enjoyed it bite by bite for dessert.

Before leaving, I wanted to snap just one more photo - this time, of their adorable Halloween display. Just as a took it, a young Okinawan girl visiting the shop with her family kind of "leaned" (shyly, but purposefully) into the photo. I smiled and pointed to her and then to the display. She nodded and let me take her photo next to it. It was a sweet moment - again, with no words needed. :)

Seeking Sweets in Okinawa: Part I

2010-10-24T05:48:00.000-04:00

It's been a beautiful (though slightly muggy) weekend in Okinawa. I was bummed to only get one day with my hubby as he had duty (that's 24 hours of being at work ... the day before Monday - ick). So! Since we knew we only had the day, we chose to seize it.

When we moved here, we began a list of things to do and places to see. One of the places was Okinawa Yoho, a local honey shop. It's located about two miles from our house and, as usual, tucked in a string of cement buildings off the road. Here's the entrance to it:

(If you can't read the sign, just look for the bee!)

When we entered the shop, we heard a chime announce our arrival, but no one was to be found. The shop was tiny, but well-stocked with products. Everything was written in Japanese so we tried to infer as much as we could from the packaging.

We suddenly heard footsteps and I had just enough time to snap the photo above before a little, elderly Japanese woman emerged from a side room. She apologized quickly ("gomennasai!") before starting our honey tasting. She squirted dollops of different honeys into our disposable spoons and explained each honey - in Japanese! Like many "lost in translation" moments, we just nodded and smiled a lot - not hard with how tasty it all was.

We had the tough task of choosing which honey to bring home - 100% local Okinawan honey? Blueberry honey? Or how 'bout what the saleswoman said was "cookie honey"? Ultimately, we bought one that tasted like vanilla-brown sugar honey. Mmmm!

Pumpkin Choco-Chip Cookies

2010-10-23T09:36:00.000-04:00

I still have a huge plastic bowl full of homemade pumpkin butter and I have been Halloween-bent on using it!

I got this recipe (thank you!) from Kari, another Marine wife here on Okinawa. Her blog, Cloudy with a Chance of Crazy, has some really fantastic bento box ideas for kids.

Because these cookies are made from spice cake mix, they have a unique texture to them. They're light and fluffy with rich, creamy chocolate treasures tucked in them.

Ingredients:

2 boxes spice cake mix
1 large can pumpkin pie mix
1 tsp vanilla extract
1-2 C semi-sweet chocolate chips (*I really, strongly, highly recommend you go for the full two. I doubt you'll have any complaints.)

Directions:

Preheat the oven to 400 degrees.
Combine all the ingredients.
Drop balls 2" apart on greased cookie sheet.
Bake for 12-15 minutes.
Enjoy!

(Sorry, no photos of the grand finale this time. They quickly got boxed up and shipped out with hubby to share with his commute buddies!)

Vegetarian Korma

2010-10-22T11:02:00.011-04:00

As you may know, I try to make at least one vegetarian dinner a week. Sometimes I know exactly what I want (hello, risotto!) and other times, I search high and low for something unique that I think will fill not only my hungry eyes, but my hubby's ever-hungry belly.

This week, I turned to AllRecipes for vegetarian recipes and stumbled across this one. It was rich and creamy, but still very healthy (coconut milk comes from coconuts - I think that is sound enough logic!). ;0) This is a flavorful, filling recipe for vegetarians, people trying to get their daily veggie count up, and everyone in between. (Ok, everyone period!) The best part of this is that you're in control of how spicy you make it - a great meal for Indian food beginners.

Ready in an hour. Serves 4. (Recommend serving over basmati or jasmine rice.)
Ingredients:

1 1/2 tbsp vegetable oil
1 small onion, diced
1 tsp minced fresh ginger root
4 cloves garlic, minced
2 small potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and chopped
3 tbsp ground unsalted cashews
2 tsp salt
1 1/2 tbsp curry powder
2 tsp garam masala
dash of cinnamon
1 C frozen peas
1/2 green bell pepper, chopped (*We use one whole pepper.)
1/2 red bell pepper, chopped (*Yep, another whole one.)
1 can coconut milk
1 bunch fresh cilantro for garnish (optional)

Directions:

Heat the oil in a skillet over medium heat.
Stir in the onion and cook until tender.
Mix in ginger and garlic, and continue cooking for 1 minute.
Mix potatoes, carrots, jalapeno, cashews and coconut milk.
Season with salt and curry powder.
Cook and stir for about 35 minutes, or until potatoes are tender. Make sure to stir regularly as mix sticks quickly.
Stir peas, green bell pepper, and red bell pepper into skillet.
Reduce heat to low, cover and simmer 10 minutes.
Garnish with cilantro and serve. (Optional) (*We like to sprinkle the top with more crushed cashews for extra crunch!)

Et voila!

Shared here:

Tuesdays at the Table @

Cafe Kugafu

2010-10-21T07:57:00.001-04:00

So I mentioned in a tweet yesterday that I was setting out for an afternoon of getting lost and finding little cafes and boy did I (on both accounts)! I've been blessed enough to have a good friend from the states (Hi, Kara!) get stationed here on Okinawa with her husband and I've really enjoyed experiencing new things here with them both. She was kind enough to join me on the adventure yesterday and it was nice to have "girl-talk" away from the world in a really cozy place.

I had originally read about Cafe Kugafu online at OkinawaHai, a great blog with many contributors to help everyone find his/her place here on the island. The cafe is tucked away just past Yaese Town, in Nanjo City. When I say tucked away, I mean, if you're not looking exactly for the building, you will most likely not find it. It's located on the bottom floor of the apartment complex (pretty in [white and] pink!) shown below.

These are the signs you might see from the road, but most likely will enjoy seeing upon entering the small, grassy parking lot.

Here is the front of the cafe - so lush and beautiful!

After an hour and a half driving (a 35-minute trip), we were not only hungry, but happy to have such an inviting, adorable little cafe. I didn't take any pictures of the inside (aside from the food), but I have to share the details: books (some in Japanese, some in English) were tucked on shelves, toys were available for kids, and light jazzy/indie music played in the background. There was room for maybe 10 people, eight at "max comfortability." The counter you pay at is also the bar with the kitchen running off to one side of it.

The menus were mostly in Japanese with the occasional English translation. We selected the homemade rosemary bagels with sliced ham, tomato, basil and cheese. Yum! The basil and tomato tasted like they were fresh out of the garden. The bagels were accompanied by a couple small slices of pineapple and a sprig for decoration.

We had fun not only picking lunch from a mostly-Japanese menu, but we also got to pick our coffee the same way. Since Kara's not a huge fan of the average coffee/tea (and prefers the "sweeter" life when it comes to said beverages), we asked the waitress what would be best and she quickly suggested (in surprisingly clear English) the iced lattes with a flavored syrup. Never ones to say no, Kara went for the caramel and I, the hazelnut.

To make up for not having mozzarella for our bagels (as advertised on the menu), the waitress brought us a small dish of complimentary what-we-believed-to-be coffee Jello. Not quite my cup of tea, but it was a sweet (pun intended) apology nonetheless.

We paid at the register (¥750 ~ a little over $9 USD) before leaving. As a habit, I like to check out the restrooms in restaurants/cafes. I find they're often a good indicator of the character behind the establishment. (Quirky, I know.) The bathroom here was a single, unisex one. It was fairly simple, but with a home-y touch: pink floral votive holders (I have the same set that I bought back home at IKEA), framed prints, and a handful of postcards on the wall. The postcards were definitely my favorite touch. Here's one that made me smile:

"Look at the sky tonight. I'm singing stars for you!"

:0)

Skinny Pumpkin-Spiced Coffee

2010-10-21T04:07:00.006-04:00

You know those days when you're craving that super fancy coffee, but don't want to spend the money on it? Or maybe you don't want to drive across town to go get it ...

This recipe (again, from SkinnyTaste) is the perfect fix. Made with fresh pumpkin butter, it uses ingredients you probably already have in your kitchen. It's also a great way to share the "gourmet" taste with guests in your home. (And, of course, it's really perfect for those of us in Okinawa who have Starbucks, but no special seasonal drinks!)

Ingredients:

1 1/2 C fat free milk
2 tbsp pumpkin butter
2 tsp vanilla extract
2 tsp sugar (or sugar substitute), to taste
1/4 C espresso (or, if you're like me and don't have an espresso machine, 1/2 C strong-brewed coffee)
fat free whipped topping
pumpkin pie spice for topping

Directions:

In a small pan combine milk, pumpkin butter, and sugar and cook on medium heat, stirring, until boiling.
Remove from heat and stir in vanilla.
Using an immersion blender, blend until smooth (or whisk well with a wire whisk). *This is important as not blending well will give a grainy texture you really don't want.
Pour into two mugs, add the hot espresso (or coffee), and top with whipped cream and a dash of pumpkin pie spice on top.

Some of my favorite mugs ...

Et voila!

Shared here:

Here's to You, Momma! Monkey Bread

2010-10-20T08:43:00.003-04:00

I've mentioned once before that I've always had two "homes-away-from-home": Hatteras Island (in the Outer Banks, NC) and Fairview Beach. Fairview is a tiny community in King George, VA. My mom and step-dad bought a little house there when I was a kid. Since then, we've had all sorts of functions down there - their wedding, birthday parties, Easter egg hunts, and more Independence Days than I can remember.

All of us enjoyed the community so much that it was all we could do to get our stuff in the car fast enough to get down there after school/work on Fridays. We'd load up the "work truck" (step-dad's) and Momma's Bronco (yes, OJ Simpson's vehicular twin), our bichon Coco in the front seat.

We'd spend the entire weekend in and out of the house, in and out of the water, in and out of the fire house, convenience store, crabhouse - you name it, we were into it. This, of course, accounted for all the sandy, dirty feet in the house. We'd wake up on Saturday or Sunday mornings and reek of smoke from the bonfire, find shmeared marshmallow bits in all sorts of places, and/or have sand in the sheets. (Sorry, Momma!) But the best part of waking up wasn't just realizing how much fun you had the day before, but smelling Momma's cooking ... (or hearing it; she's awful at keeping quiet when everyone's asleep!).

Monkey bread was a beloved breakfast food at Fairview. None of us could keep our hands out of it - come on, dessert for breakfast?! Often served alongside a "breakfast casserole" or with scrapple, bacon, toast and eggs, this hit the spot. Every. Single. Time.

When early Sunday evenings rolled around, my little brother would ride off on his bike in a fury and hide until someone could convince him that we really, absolutely had to go home now. This is pretty much how I feel when I have to make myself stop eating the monkey bread! I never want to leave the warm, sweet comfort of it.

While this recipe isn't my Momma's (I found it on AllRecipes), it is a near-perfect match!

Ingredients:

(3) 12 oz. packages refrigerated biscuit dough
1 C white sugar
2 tsp ground cinnamon
1/2 C margarine
1 C packed brown sugar
1/2 C chopped walnuts (optional)
1/2 C raisins (optional)

Directions:

Preheat oven to 350 degrees. Grease one 9" or 10" Bundt pan
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, heat the margarine with the brown sugar over medium heat. Boil for 1 minutes. Pour over the biscuits.
Bake at 350 degrees for 40 minutes. (*I recommend putting a well-worn cookie sheet on the rack below to catch anything that drips or falls out so it doesn't scorch the bottom of your oven!)
Let bread cool in pan 10 minutes (*Seriously, I didn't and had a heckuva time getting it out).
Turn out onto a plate. Do not cut! The bread just pulls apart.

Et voila!

(Please forgive the poor photo. We had guests over and I had to sneak a quick pic before serving it!)

Shared here: Works for Me Wednesdays @ We Are THAT Family

Crock Pot Santa Fe Chicken

2010-10-19T07:49:00.005-04:00

As promised, I've decided to introduce a few crockpot recipes. My repertoire is small, but I'm trying to expand it. This is another recipe from SkinnyTaste and I found it to be a super tasty throwback to Chipotle! Not only did the house smell great, but the recipe also provided enough food for dinner and lunch the next day.

Serve over rice and garnish with cilantro, sour cream and shredded cheddar cheese.

Ingredients:

24 oz. (1 1/2 lbs) chicken breast
14.4 oz can diced tomatoes with green chilies
15 oz can black beans, drained and rinsed
8 oz frozen corn (*We use canned.)
1/4 C chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot.
Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours.
A half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Adjust salt and seasoning.
Serve over rice with cilantro, sour cream, and shredded cheddar cheese.

Et voila!

Shared here:

Whatcha Readin'?

2010-10-18T09:11:00.000-04:00

With the cooler weather (well, in the U.S. anyways) comes the joy of snuggling up and reading. I just finished Life with Picasso by Francoise Gilot (review to come!). Not sure what I'll pick up next but I do have a few options in mind ... but enough about me!

Whatcha readin'?

Coffee Table Book: Alice Walker's "The Color Purple"

2010-10-17T09:18:00.001-04:00

I grabbed this book when I was wandering around the used bookstore in my home town. I'd heard the book's title for years, and knew that it had been turned into a film with Whoopi Goldberg and Oprah Winfrey. other than that, I hadn't a clue what it was about.

This book quickly became a page-turner for me. It is epistolary, meaning it is written often times in the form of documents (letters, journal entries, etc.). The dialogue that takes place between the characters is raw and honest.

The story revolves around Celie, an uneducated, poor black woman who suffers years of abuse (sexual, physical, and psychological). Celie attempts to protect her sister, Nettie, from the hardships she herself endured. When her sister is sent away, life only becomes harder for Celie as she learns to live with an awful man who takes on a mistress, Shug Avery.

It is the relationship between Celie and Shug that drives Celie to look for, and eventually find, herself. While the bond didn't began naturally, the two women find themselves sharing their home and their hearts. Shug, we could say, is Celie's first true love.

Being set in the South in the 1930s, this book is replete with racism and sexism. Many of the violent scenes revolve around both. Both issues are vulgar and upsetting and are no different when presented in the book.

In the end, it is Celie's self discovery that has us cheering for her as she crosses that finish line. The realization that she is beautiful and loved and worthy of love is her victory. The story reinforces the belief that no matter what you endure, you have a choice to be a victim or to move on. It also reminds us that, as Celie says, "If you know your heart sorry ... that mean it not quite as spoilt as you think" (pg 248).

Conclusion: A truly magnificent piece of fiction, The Color Purple sharpens our faith in the bond and power of women as well as the knowledge that we are the bearers of our own destinies.

Butternut Squash Soup

2010-10-16T23:01:00.004-04:00

The first time I tried butternut squash soup was, sadly, as an adult. My husband and I enjoyed a date night at Evo Bistro in Tyson's. The bistro offers a "try-before-you-buy" approach to wine. You can purchase an Evo Card and use it like a debit card at the machines that pour you a 1, 3, or 5-oz. "pour." Now, while we're not wine connoisseurs by any means, we do love challenging our wine knowledge and our palettes. But when we left the restaurant, we weren't talking about the wine. We were raving about the soup du jour: butternut squash!

Served chilled and with a lovely swirl of cream in the center, this soup is an absolute crowd-pleaser. The beautiful color really resonates with this time of year and the earthiness of it just warms you.

(I served mine pipping hot, but wouldn't mind trying it chilled. This is another great recipe from SkinnyTaste.)

Ingredients:

1 butternut squash, about 2 C cubed
1 carrot, peeled
1 small onion, chopped
1 celery rib, chopped
6 C fat free vegetable broth
2 garlic cloves, halved
4 sage leaves (*I didn't have any sage leaves so I substituted with bay leaves and had the same success.)
1/2 C 1% milk (*I use skim.)
salt and freshly ground black pepper

Directions:

Peel the squash and remove the seeds.
Cut into medium sized cubes.
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage, and broth and bring to a boil.
Cover and simmer on low for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup.
Add milk and adjust the salt and pepper to taste and serve.
(Great topped with freshly grated Parmesan cheese.)

Et voila!

Shared here:

and Mouthwatering Monday at A Southern Fairytale.

Bolognese with Pappardelle

2010-10-16T04:37:00.000-04:00

With fall comes the want for thick, creamy sauces and hearty foods in general. When I ran across this recipe in one of my first Rachael Ray cookbooks, it sounded delicious and unusual (I don't usually put more than one type of meat at a time in any of my dishes). The hubby and I loved the way this came out!

I made it again for family back home. I was cooking in my dad's kitchen when my, well, since my family tree can get a bit tricky (we joke you should use Post-it notes when explaining it since things move around so much), let's call him my brother-in-law, walks in. So my brother-in-law walked in with his wife (we'll call her my beautiful step-sister) and stopped at the entrance to the kitchen and didn't move. He just stood there, smiling and sniffing, then threw his hands up in the air and proclaimed, "Now this is why we moved back home! Good, home cooking. Are we doing a big Thanksgiving again this year? With the deep-fried turkeys? Yes!" The smell had totally "brought him home." :0)

I apologize for not having any photos, but trust me when I tell you this is a savory dish you really out to try [just make sure you have the time]!

Yields: 4-6 servings
Ingredients:

2 tbsp EVOO
1/4 lb ground pancetta, cut small dice or ground
1 lb ground sirloin
1 lb ground pork
1 onion, cut into small dice
1 carrot, cut into small dice
2 celery stalks, cut into small dice
2 garlic cloves, minced or grated
salt and ground black pepper
1/2 tsp ground allspice
2 bay leaves
1 tbsp thyme leaves, removed from stem and chopped
1/4 C tomato paste
2 C red wine
3 C beef stock
1/2 tsp (a pinch or two) crushed red pepper flakes
1/2 C heavy cream
1 lb pappardelle pasta *NOTE: As usual, I couldn't find this, so fettuccine is a good stand-in. The thicker the ribbon, the better.
1 1/2 C grated Parmigiano Reggiano cheese, divided
1 C fresh flat-leaf parsley, chopped, divided

Directions:

In a large pot, heat EVOO over medium-high heat, then add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 4-5 minutes. Remove from pan and reserve.
Add the sirloin and pork to the pot the pancetta was cooked in and brown well, about 10 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until soft, 4-5 minutes.
Add salt, pepper, allspice, bay leaves and thyme, and cook, stirring, for 30 seconds. Add the reserved pancetta back to the pan and stir in the tomato paste. Cook 3-4 minutes to caramelize. Add in the wine and scrape up all the tasty nibbles that have stuck to the bottom of the pan. Cook until about half of the liquid is evaporated, about 2 minutes.
Add the beef stock and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and flavorful, about 1 1/12 hours, stirring occasionally, to keep the sauce from sticking to the bottom of the pot.
While the sauce is simmering away, bring a large pot of seasoned water up to a boil. Drop the pappardelle pasta into the boiling water and cook al dente, according to package instructions. Stir occasionally to prevent the pasta from sticking together.
Add the cream to the sauce and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from heat and cover to keep warm until ready to serve.
Once the pasta is done, reserve about a cup of pasta water before draining. Drain the pasta and toss it back into the pot it was cooked in along with some of the reserved water, a cup of cheese and a handful or so of the parsley. Add the pasta sauce, reserving enough to top, and toss well to coat.
Serve the pasta in shallow bowls, topped with additional sauce and some additional parsley for garnish. Pass the remaining cheese at the table.

Et voila!

Skinny Chicken Waldorf Salad

2010-10-14T10:36:00.001-04:00

This time of year back home is simply stunning: cooler weather, the turning of the leaves, window fronts colored in warm, inviting hues... ::sigh:: With temperatures still in the low to mid-80s, the calendar and stateside friends' Facebook posts are the only things that have indicated the arrival of autumn.

After a fantastically long holiday weekend, my "Menu-Planning Monday" commenced (a little off schedule) on Wednesday morning. Since I've been craving anything fall, I decided to pick some things this week that reminded me of home: apples, pumpkins, butternut squash, and the crock pot!

Now, I'd never actually prepared butternut squash -- until yesterday. (I'll share my yummy soup recipe soon.) Since I didn't know quite what I was getting in to, I decided I should have a quickie/easy salad to go with the soup (in case it took longer than anticipated). Am I glad I did - it was just as yummy as the soup!

This recipe came from SkinnyTaste, a blog I discovered while menu-planning this week. (Good luck peeling your eyes away from all the fantastic food photos!) This salad is just as rich in texture as it is in flavor. I love a crunchy, hearty salad and this meets that requirement.

If you have leftovers, try using them in a pita, wrap, or croissant the next day.

Ingredients:

7 oz (1 breast) poached chicken breast (recipe follows) **Note: I used two breasts while I was at - why not?)
2 C fat free chicken broth
1 medium apple, peeled and cut into small cubes (I used Granny Smith) **I plan to double this next time.
1 C red seedless grapes, cut in half **Again, I'll double this next time.
1/2 C celery, chopped
1/4 C light Hellman's mayonnaise **I'm a MiracleWhip girl 'til the end!
2 tbsp fat free Greek yogurt
salt and pepper
2 tbsp pecans or walnuts **All measurements went out the window here. I loaded up on pecans!
6 C mixed baby greens like spinach and arugula

Directions to Poach Chicken Breast(s):

Cover chicken breast(s) in broth in a small pot. Add water if it doesn't cover the chicken.
Add salt and pepper, a piece (or two) of (*not part of original recipe, but I use: chopped) celery and its leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
Reduce to a simmer and cook 5 minutes.
Remove from heat, cover tight and let sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
Let it cool and cut into small cubes.

Directions to Prepare Salad:

Combine mayo, yogurt, salt, pepper, and mix well.
Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
Mix in pecans right before serving.
Serve over baby greens.

Et voila!

Moroccan Spaghetti

2010-10-13T09:40:00.002-04:00

When hubby and I were dreaming of where we should spend a week for our honeymoon, we really let our imaginations fly. The old-world feel of Spain called to us. The relaxed vibes of the Greek isles beckoned. The rich, vibrant colors of Morocco enticed. Ultimately, we decided (joyously!) on Paris, France.

As you can imagine, the travel bug bit us hard after the honeymoon and again after we moved out here (to Japan). Since we've only just begun setting aside money for more adventures, I try to find other ways to get us places -- like cooking!

This dish comes from The Accidental Vegetarian. The aroma is wonderfully comforting and the dish itself is light and tasty.

Ingredients:

10 oz. dried spaghetti
1/2 C EVOO
2 onion, finely chopped
2 garlic cloves, crushed
8 tomatoes, finely chopped
1 tsp ground cinnamon
1 tsp ground cumin
pinch of turmeric
1 C toasted, slivered almonds
1/2 C cooked chickpeas (garbanzo beans), drained and rinsed if canned
bunch each of fresh parsley and cilantro leaves, finely chopped
handful of freshly chopped mint leaves
salt and freshly ground black pepper

Directions:

Cook the spaghetti in boiling salted water until al dente.
Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
Add the tomatoes, cinnamon, cumin, and turmeric and cook over a medium heat for about 20 minutes until the tomatoes break down.
Season the sauce and then add the almonds and chickpeas.
Drain the pasta and divide between four plates. Fold the herbs into the sauce and mix it with the pasta.

Et voila!

Recipe shared here:

Mexican Surf and Turf

2010-10-07T03:22:00.000-04:00

Sliced Chili-Rubbed Flank Steak,
Spicy Rice with Shrimp,
Guacamole Stacks --
[oh my!]

As y'all know, the cafe is now operating out of one very small kitchen on an island in the East China and Philippine Seas. That being said, you can imagine how hard it is to come by some things: tamarind paste, good Bordeaux wine, and really good Mexican food are just a few.

(For the record: I do look forward to trying Obbligatos here on the island, regardless of the mixed reviews.)

This recipe (from Rachael Ray's 2, 4, 6, 8: Great Meals for Couples or Crowds) has a great Mexican flair; the lime zest and guacamole just bring it home for me. This would be great with a cold Corona or yummy margarita (on the rocks with extra salt, please!). (Speaking of which - has anyone tried the Jimmy Buffet Margaritaville Margarita Blender? I've always been curious if it really makes a difference ... at $300, it ought to make a HUGE one.)

Serves: 4
Ingredients:

1 1/2 tbsp grill seasoning, such as McCormick's Montreal Steak Seasoning (about 1 1/2 palmfuls)
1 tbsp dark Mexican chili powder (about a palmful)
zest of 1 lime
2 - 2 1/4 lbs flank steak
2 tbsp butter
1 1/2 C long-grain white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, chopped
3 C chicken stock
2 tbsp tomato paste
2 tsp hot sauce (eyeball it)
1 lb small to medium shrimp, peeled and deveined
2 tbsp finely chopped fresh cilantro or flat-leaf parsley
salt
cooking spray or oil, to coat the grill or grill pan
2 ripe beefsteak tomatoes, sliced
juice of 1/2 lemon
1 small red onion, thinly sliced
1/2 C crumbled queso asadero (Mexican white mild cheese), goat cheese, queso fresco, or queso blanco (*Note: We couldn't find ANY of these at the commissary but fresh mozzarella sufficed.)

Directions:

Preheat an outdoor grill or indoor grill pan over high heat. Combine the grill seasoning, chili powder, and lime zest and rub into both sides of the meat. Let the meat stand for 10 minutes while you get the rice going.
Heat a medium sauce pot over medium heat. Add the butter and when it melts add the rice and toast it for a couple of minutes. Add the onions, bell peppers, jalapeno, and garlic and cook for a few minutes to begin to soften the veggies. Add the stock and raise the heat to bring it up to a bubble. Stir in the tomato paste and the hot sauce. Reduce the heat to a simmer, cover the pot, and cook for 13 minutes. Add the shrimp to the pot so they can steam on top of the rice and cook until they are pink and firm, 5 minutes longer. Stir the shrimp and cilantro into the rice and season it with salt.
Oil the grill surface or grill pan and cook the meat for 7 to 8 minutes on the first side and 5 to 6 minutes on the flip side for medium doneness. Let the meat rest, covered loosely with aluminum foil.
Season the sliced tomatoes with salt and dress the avocados with the lemon juice. Make 4 stacks, alternating the tomatoes with avocado and onion slices.
Slice the steak and serve the slices on a bed of shrimp rice, with the guacamole stacks alongside. Garnish the guacamole stack with cheese crumbles.

Et voila!

(It wasn't until after I made dinner that I realized I completely forgot about the cheese! Fail.
Good thing we figured it out in time for leftover lunch the next day.)

Throw-Together Mexican Casserole

2010-10-05T09:06:00.001-04:00

Much like the way I'm feeling now, I love having something sure-fire to throw together when I'm just not up for whipping much up. Before we made the big move to Japan, we had so much going on that cooking dinner really lost its appeal that last week we were home. I wanted to have something homemade for dinner (hubby had been eating sandwiches or out of a chow hall for three months), but needed it to be quick and easy. Cheap would be nice, too.

This recipe has come to the rescue many times and came to us from allrecipes.com. I should note that hubby loves cornbread so to up the YUM factor, we top the casserole with cornbread batter before putting it in the oven. We use two packages of Jiffy corn muffin mix -- mix 'em up, set 'em aside, and then smooth on top of the casserole right before the dish goes in the oven.

Finally, we're cheese fiends. Can't get enough. We were both shocked that this recipe didn't call for any, so I did what any sane person would do - load it with cheese. :) About 1 1/2 cups of shredded Mexican cheese.

Ingredients:

2 boxes Jiffy corn muffin mix (if you so choose) - *They require eggs and milk.
1 lb ground beef
1 - 15 oz. can sweet corn, drained
1 C mild, chunky salsa
1/4 C sliced black olives (*ick, not in my dish!)
3 1/2 C cooked egg noodles
1 - 15.25 oz can kidney beans, drained and rinsed
1/4 C taco sauce
1 - 1.25 oz pkg taco seasoning mix
1/2 C tomato sauce
1/2 C sour cream, for topping

Directions:

Preheat oven to 325.
In a skillet over medium heat, cook the ground beef until evenly brown ; drain.
In a 9"x13" baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix, and tomato sauce.
*Top with cornbread mix if you're adding it.
Bake in the preheated oven for about 30 minutes, or until cooked through (cornbread should be golden on top).
Serve with sour cream.

Et voila!

Tagliatelle with Fresh Corn Pesto

2010-09-22T02:55:00.006-04:00

Today's recipe comes from the August 2010 Bon Appetit magazine. It is a very unique (and creamy!) take on pesto as it's made from corn. Maybe use up those last few ears of fresh corn from the local farmer's market on this dish. I used turkey bacon since I was living with family who preferred it and I think it gave the same salty kick that any decent-quality bacon seems to give. Yum!

Serves: 6 first-course servings
Prep time: 45 minutes Total time: 55 minutes

Ingredients:

4 bacon slices, cut lengthwise in half, then crosswise into 1/2" pieces
4 C fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 tsp coarse kosher salt
3/4 tsp freshly ground black pepper
1/2 C freshly grated Parmesan cheese plus additional for serving
1/3 C pine nuts, toasted
1/3 C EVOO
8 oz. tagliatelle (*Note: I couldn't find any so fettuccine had to do the trick. Any thick-ribboned pasta is ideal.)
3/4 C coarsely torn fresh basil leaves, divided

Directions:

Cook bacon in a large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain.
Pour off all but 1 tbsp drippings from skillet.
Add corn, garlic, salt, and pepper to drippings in skillet.
Saute over medium-high heat until corn is just tender but not brown, about 4 minutes.
Transfer 1 1/2 C corn kernels to small bowl and reserve.
Scrape remaining corn mixture into processor. Add 1/2 C Parmesan and pine nuts.
With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta in large pot of boiling salted water until just tender, but still firm to bite, stirring occasionally.
Drain, reserving 1 1/2 C pasta cooking liquid. Return pasta to pot.
Add corn pesto, reserved corn kernels, and 1/2 C basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desire consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
Transfer pasta to large, shallow bowl. Sprinkle with remaining 1/4 C basil leaves and reserved bacon.
Serve pasta, passing additional grated Parmesan alongside.

Et voila!

(I should add that this dish goes superbly with a glass of lightly chilled chardonnay -- mmmm!)

Roasted Chicken Breasts with Garbanzo Beans, Tomatoes, & Paprika

2010-09-20T07:52:00.001-04:00

Konnichiwa! Greetings from Okinawa, Japan!

I apologize for the massive delay in updating here, but moving to the other side of the world is not as easy a feat as one may think! I am grateful to have my husband back from training, but am still waiting for our family to be made whole when the furry sous-chef arrives in November.

In the meantime, I haven't made too many things that I didn't share here. We're currently operating out of a hotel room so space and supplies are limited. Thankfully we were offered housing today and should be back in action here shortly.

While I didn't make this here in Japan, I did have the joy of making and sharing it with family in Virginia before I left. The recipe comes from the May 2008 Bon Appetit found here. It's simple and full of flavor!

Keep an eye out for more recipes as well as photos of the island and a book review or two. :)

Serves: 4
Prep time: 15 minutes Total time: 35 minutes

Ingredients:

1/4 C EVOO
4 garlic cloves, pressed
1 tbsp smoked paprika (*I doubled to amp up the spiciness.)
1 tsp ground cumin (*I also doubled this.)
1/2 tsp dried crushed red pepper
1/2 C plain or Greek yogurt
4 chicken breast halves (*The original recipe calls for bone-in, but I opt for boneless.)
1 - 15 oz. can garbanzo beans (chickpeas, drained
1 - 12 oz. container cherry tomatoes
1 C chopped fresh cilantro, divided

Directions:

Preheat oven to 450. Mix first 5 ingredients in medium bowl.
Pour 1 tsp spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.
Place chicken on large-rimmed baking sheet.
Rub 2 tbsp spiced oil mixture over chicken.
Add beans, tomatoes, and 1/2 C cilantro to remaining spiced oil mixture; toss to coat.
Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20 minutes.
Sprinkle with 1/2 C cilantro.
Transfer chicken to plates and spoon bean mixture over. Serve with yogurt sauce.

Et voila!

Grilled Chicken and Peaches with Chipotle-Peach Dressing

2010-08-19T23:11:00.001-04:00

Like many, I love grilled fruits and vegetables in the summer. There's just something about the caramel-y effect it has, the way it smells, and it's beautiful plated.

I made this dish (from Bon Appetit, July 2010) the other night when my family went out. I didn't want to work too hard on a dinner for one, but I wanted it to be more than a turkey sandwich or popcorn (don't judge). This recipe was as easy as it was tasty. It's great the next day, too!

Ingredients:

Nonstick vegetable oil spray
1/3 C peach preserves
1/3 C peach nectar (**I didn't have this, nor could I find it. I just mixed peach preserves and honey. Same diff, right?)
4 tsp red wine vinegar
2 tsp adobo sauce from canned chipotle chiles
2 tsp EVOO, plus additional for brushing
1 tsp chopped fresh cilantro plus sprigs for garnish
3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
4 boneless chicken breast halves with skin (**I'm a boneless, skinless kinda girl. Do what you like!)

Directions:

Coat grill rack with nonstick spray. (I used a grill pan.) Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 tsp oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 C dressing to small bowl.
Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

Et voila!

Linked to:

Coffee Table Book: Vicki Myron's "Dewey: The Small-Town Cat Who Touched the World"

2010-08-16T22:25:00.001-04:00

If you know me at all, you know I'm utterly smitten with my boxer Banks. He's such a light in my life - full of funny faces (and noises), energy, and love. There's something about coming home to something that gets so darn excited to see you that just makes my heart melt.

That being said, I'm not a big cat person. They're warm and cuddly, but most of the time they act like you're on their time, and I've never really cared for that. I was also terrified of the family cat when I was a kid. Honest to goodness, I'd have to run up the stairs after turning out the lights because I knew Chance would be on the hunt for my ankles. I digress.

This book originally caught my attention on the new release shelf of the bookstore. Being the cheap-o, er, cost-conscious shopper that I am, I decided to wait on it, and then found it at the library's monthly book sale.

We are introduced to Dewey as a kitten when he is discovered jammed in a small farm town library's book shoot one frigid winter night. The book follows Dewey's introduction into his new life as the resident library cat. His relationships with the staff, patrons, and eventually town citizens, develop and eventually blossom. The author credits Dewey with bringing the town together.

Much of the book focuses on the farm town's economical struggle and the author's own storyline. I really appreciated learning about the town's successes and depressions, but the author infused too much of herself into it. I do believe she had a lot to do with pushing Dewey into the spotlight and, thus, reminding the town about the wonderful resources a library can bring, but I didn't need so much background on her.

Conclusion: This is a light read that reminds us of the simple pleasures (love and joy, specifically) that animals can bring us as well as the fact that sometimes those little things are just what we (people, towns, communities, etc.) need to not only survive, but thrive.

Cuban-Spiced Chicken Breasts with Chorizo and Rice

2010-08-15T22:23:00.002-04:00

When my best friend and I went to Florida for her 25th birthday last year, we had dinner at Larios on the Beach, a delicious Cuban restaurant on Ocean Drive in South Beach. The decor draws inspiration from 1950s Old Havana and the food follows suit, complimented by sangria and mojitos. It was the first time me or my friend had tried authentic Cuban and we fell in love.

The following recipe comes from Bon Appetit (January 2007) and originally called for thighs. It's a little bit time-intensive (as the chicken needs to marinade at least four hours), but after that, it's straight-forward and leaves the house smelling great!

Ingredients:

1/4 C fresh lime juice
1/4 C chopped fresh cilantro stems
2 tbsp EVOO
1 tbsp finely grated lime peel
1 tbsp chopped fresh thyme
2 tsp chopped seeded jalapeno chile
2 tsp sweet paprika
2 tsp ground black pepper
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground allspice
10 chicken thighs with skin and bone (about 4 1/2 lbs) OR about 4 lbs of chicken breasts
1 tbsp EVOO
1/2 lb fully cooked Spanish chorizo (or Italian sausage), cut into 1/4"-thick rounds **After making this for a family of spice-loving people, we've all agreed a whole pound would be best. Just saying.**
2 C finely chopped onions
1/2 C chopped red bell pepper
3 garlic cloves, chopped
2 C arborio rice (or short-grain white rice)
2 1/2 C (or more) low-sodium chicken broth
2 medium tomatoes, diced
2 tsp sweet paprika
1/4 tsp saffron threads (I still haven't found these ...)
1 canned piquillo pepper OR 1 whole canned pimiento pepper, cut into thin strips
1/2 C coarsely chopped fresh cilantro
lime wedges

Directions:

Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken for at least four hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
Heat 1 tbsp EVOO in heavy large wide pot over medium heat. Add chorizo and saute until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Saute until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
Pour off all but 3 tbsp fat from pot, discard excess fat. Add chopped onions; saute 4 minutes, scrapping up any browned bits. Add chopped bell pepper and chopped garlic. Saute until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 C broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken into rice.
Reduce heat to low, cover, and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and continue to simmer until rice is tender and chicken in cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.
Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

Et voila!

Orzo Salad with Lemon, Feta, and Pine Nuts

2010-08-05T11:35:00.007-04:00

Originally, hubby and I had begun planning a Baltimore, MD wedding. With that being the case, we were driving all over the interstates attending vendor meetings. Being semi-educated, but mostly just indulgent, foodies, the food served at our wedding was important to us. (So was the cost.)

After a treacherous drive up to Baltimore, we arrived at our last catering meeting. I won't get in to too many details but the price they were asking for services/simple foods was astronomical and we knew before we even walked out that it wasn't going to work. Would you know, the representative still gave us a cooking mit and brand new cookbook - just for coming out. Who doesn't love a thoughtful freebie??

We haven't tried too many recipes out of this book yet, all in good time, but this is definitely one of our favorites! As the recipe summary says, "Close your eyes with each forkful of this salad, and you will be transported away to the Mediterranean seaside." Mmmmm, yes, please!

(Serves 4)
Ingredients:

1/4 C olive oil
2 tbsp fresh lemon juice
1 1/2 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 tsp sugar
1 C orzo
1/4 C pine nuts
1/4 C golden raisins
3 tbsp finely chopped black olives (*ick, not in my dish!)
3 tbsp chopped red onions
1/4 C thinly sliced fresh basil
2 oz. crumbled feta cheese

Directions:

Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a small bowl and set aside.
Cook the pasta according to the directions on the box.
Meanwhile, put the pine nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted on all sides, about 5 minutes.
Drain the orzo and transfer to a medium bowl. Add the dressing to the hot pasta and toss to coat. Let cool to room temperature, stirring occasionally.
Add pine nuts, raisins, olives (*ick), red onion, and basil and stir to combine. Add the feta and toss lightly. Adjust seasonings with more salt and pepper, as necessary.

Et voila!

Linked Here: and

What's Cookin'?

2010-08-03T11:09:00.000-04:00

Well, as you can tell, the cafe's gotten a little busy (to say the least). It's been packed up and shipped out (literally) to Japan! For the time being, I'll be operating out of one very hospitable, very familial kitchen in Manassas, Virginia.

A couple of other quick things to note:
1) I'm thrilled to let you know that I'll be preparing (and sharing!) more Irish recipes. Dear hubby was awesome enough to send me a beautiful brand new cookbook, The Country Cooking of Ireland by Colman Andrews!

2) Speaking of dear hubby, we'll be back in each other's arms in 29 DAYS!

Coffee Table Book: Chelsea Handler's "Are You There, Vodka? It's Me, Chelsea."

2010-07-18T22:19:00.000-04:00

Chelsea Handler keeps me laughing during her evening routine on her show "Chelsea Lately." Her quick wit and and offbeat (often inappropriate) humor are perfectly balanced.

When it came to this book, I expected the same. Her three published books have all been New York Times Best Sellers. That being said, when I ran across "Are You There, Vodka?" at McKays, I scooped it into my basket as quickly as I could.

Handler's self-deprecating humor is what keeps this book together. It's a collection of short stories from her early life and young adulthood that's littered with awkward sexuality and blatant cynicism. The stories, though wild/unusual/mostly unbelievable, seem so random and the book itself doesn't flow and I ended up just looking for good stopping places so I could take a refreshing dip in the pool.

Conclusion: I'll still recommend people check out her show on E!, but as far as the book goes, I'd definitely say pass the vodka ... and not the book.

Chocolate Fudge Cupcakes w/ Peanut Butter Frosting

2010-07-05T23:56:00.000-04:00

First off, Happy (belated) Independence Day! I hope everyone was able to share the day with people they love. And if not, at least to have pride and/or love in their hearts. Even though my husband and I are usually apart on the 4th, my heart always swells at remembering our past 4ths together (in addition to the lyrics of the Star-Spangled Banner and the brave that defend our freedom).

The other great thing that the 4th brings is my little brother's birthday the day after - today being his 14th (big gulp). To celebrate, we spent the day poolside and then out to dinner at his choice of restaurants -- Foster's. Between catching rays, I was inside working on these puppies: Chocolate Fudge Cupcakes with Peanut Butter Frosting. I found the recipe this morning on AllRecipes.com after searing broadly for cupcakes. When the birthday boy woke up and joined me on the couch for his morning dose of World of Warcraft, he glanced over and saw me looking up cupcakes. He said, "Ok, ok - they have fudge cupcakes but what if you could make fudge cupcakes with peanut butter?" Done deal.

To my sweet, not-so-little brother who will probably never read this, but the world should know: You are such a loving guy with a unique sense of style and humor to match. I'm so excited to watch you grow and mature and share in your adventures to come. I love you!

Ingredients:

1 - 19.5 oz. package Pillsbury brownie classic traditional fudge brownie mix
2 eggs
1/2 C vegetable oil
1/4 C water
1 1/2 C semi-sweet chocolate chips

For the Frosting:

1 - 12 oz. container Pillsbury vanilla frosting
3/4 C Jif creamy peanut butter
*For added effect, I grated dark chocolate on top. 60% cocoa or higher, if possible.

Directions:

Heat oven to 350 degrees. Position a rack in the middle of the oven. Line 18 regular muffin cups with paper cupcake liners.
Mix brownie mix, eggs, oil and water in a medium mixing bowl until well blended. Fill the muffin cups half full with brownie batter. Place about 1 tbsp of chocolate chips in the center of each cup.
Bake 18-20 minutes until set. Cool slightly. Remove from muffin pan and let cool completely on wire racks.
Stir together frosting and peanut butter in a medium bowl. Spread over top of cooled cupcakes.
Sprinkle grated chocolate on top of frosting (optional).

Coffee Table Book: Jodi Picoult's "My Sister's Keeper"

2010-07-03T20:47:00.000-04:00

As summer progresses and my time at the pool increases (thank you, summer!), I'm thankful to report that I've been able to read a lot more than usual. This week afforded me the opportunity to finish up My Sister's Keeper (a book I started nearly two months ago).

Anna Fitzgerald is a young teen looking to be medically emancipated from her parents who conceived her and "use" her to keep her sister who is dying of a rare form of leukemia alive. She seeks out representation from Campbell Alexander, a workaholic who learns how to relate to his young client.

The book is as much about Anna's relationship to her sick sister as it is about the family's relationship with each other and the legal system (in more ways than one).

Conclusion: The language and writing style is simpler than desired at times, but the storyline is thoughtful and challenges the reader to put themselves in Anna's shoes.

Excuses and Everyday Granola

2010-07-02T01:23:00.000-04:00

So, I should definitely apologize for going AWOL here the last two weeks. I have good excuses - honest! The first being that, with the husband gone, I really didn't do much cooking. I literally went four days just mooching on half-full boxes of anything in the cabinets. (I was tickled with myself for being able to throw together my Orecchiette, Broccoli and Chickpea dish found here.) My second reason was that I was blessed enough to reunite in Pensacola Beach, Florida with some of the greatest friends a girl can have.

After husband and I graduated college, we moved back "home" to Quantico for him to attend the Marine Corps' officer version of school. The Basic School was six months of dinners that sat for hours in Corningware, tons of swamp-smelling laundry and frustrated phone calls/texts between antsy wives and exhausted husbands. The Basic School did, though, give me many shared bottles of wine, nights filled with laughter and "oh-thank-God-that-happens-to-y'all-too?" moments, and many girlfriend memories that I'll cherish forever.

I digress. Pensacola Beach! When The Basic School ended, many couples started the next part of their Marine Corps journey by moving. I just happen to be lucky enough that three of them ended up in Florida. So, some best wives of mine flew out from Oklahoma and I from Quantico and we had ourselves a little beach-filled, drink-filled, girlfriend-filled vacay. Without getting into all the fun (that just wouldn't be nice of me, would it?), I've shared a few pictures at the end of this post. (Parasailing photos are yet-to-be-shared from one wife who we love dearly, but downright stinks at uploading photos.)

Now that I've shared my mini-life story, I guess I'll go ahead and share my new-found love: Everyday Granola. This recipe comes from this June's issue of Bon Appetit. It's so so so tasty! Just like the article ("Breakfast Outside the Box") says, it's delicious with plain yogurt or milk. This is a sweet treat that leaves the house smelling divine.

(Makes about 5 cups.)

Ingredients:

3 C old-fashioned oats
1 C coarsely chopped pecans
1/2 C unsweetened shredded coconut
3 tbsp (packed) brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp (generous) salt
1/3 C honey
2 tbsp vegetable oil
1 C assorted dried fruit (we love dried cherries)

Directions:

Preheat oven to 300 degrees.
Line rimmed backing sheet with parchment paper.
Mix first 7 ingredients in large bowl.
Stir honey and oil in saucepan over medium-low heat until smooth.
Pour honey mixture over oat mixture; toss.
Spread on prepared sheet.
Bake until golden, stirring every 10 minutes, about 40 minutes.
Place sheet on rack. Stir granola; cool.
Mix in fruit.

Et voila!

Beef Wellington and ::Sayonara::

2010-06-21T12:50:00.000-04:00

Two nights ago, I wanted to make a special dinner at home since it was the last I would share with my husband until September. As a Marine, his training takes him (well, us, really) all over the place. This time, he's in a desert on the other side of the country. When I think about him eating out there, I just imagine sand in everything, the way it was when I was a kid on vacation in the Outer Banks.

I decided to try my hand at Beef Wellington, something I've only had once at my momma's house. I turned to one of my new cookbooks (purchased from McKay's a couple weeks ago). The book is Appetizers, Finger Food, Buffets & Parties by Bridget Jones (no joke).

There's more this cookbook than its title offers up, including "Festive Main Courses," "Brunches, Lunches and Fork Suppers," and "Eating Outdoors." I look forward to trying out a little of every section. Now, before I get into all the nitty-gritty, I have to note a few things. 1) I asked for the specific cut of meat from the butcher at the local grocery store. Being in a hurry, I didn't check the packaging and, upon returning home, realized that it was 1 lb instead of 3.25 lbs. (Not sure what happened ...). So! I have two, half-pound cuts in the photos. 2) I didn't chop the mushrooms. Oops. I was distracted working on my growing herb garden (photos to come soon) and just totally looked over it. I will definitely chop them next time. 3) I didn't put tin foil over it. Since we had less than half the called-for beef, I should have covered around the 15-minute mark. I had set the oven timer for 30 minutes as the directions called for. Thankfully, the pastry was only dark gold, not too crispy, so the taste was definitely still there (without any burnt-flavoring). And 4) I didn't make any pastry leaves. Time was of the essence.

Ingredients:

3 1/4 lb fillet (tenderloin) of beef
3 tbsp sunflower oil (we substituted with olive oil)
1 1/2 C chopped mushrooms
2 garlic cloves, crushed
6 oz. smooth liver pate
2 tbsp chopped fresh parsley (we substituted with parsley flakes)
14 oz. puff pastry
beaten egg, to glaze
salt and ground black pepper
fresh flat leaf parsley, to garnish
kitchen twine

Directions:

Tie the fillet of beef at regular intervals with string so that it stays in a neat shape during cooking.
Heat 2 tbsp of the sunflower oil in a large frying pan, and cook the beef over a high heat for about 10 minutes, until brown on all sides. Transfer to a roasting pan, bake for 20 minutes. Leave to cool.
Heat the remaining oil in a frying pan and cook the mushrooms and garlic for about 5 minutes. Beat the mushroom mixture into the pate with the parsley, season well. Set aside to cool.

(Don't you just love the label on this? The font, the flourish - so fun!)
Roll out the pastry in a sheet large enough to enclose the beef, plus a strip to spare. Trim off the spare pastry, trim the other edges to neaten. Spread the pate mix down the middle of the pastry. Untie the beef and lay it on the pate.
Preheat the oven to 425. Brush the edges of the pastry with beaten egg and fold it over the meat to enclose it in a neat parcel. Place the parcel on a baking sheet with the join in the pastry underneath. Cut leaf shapes from the reserved pastry. Brush the parcel with egg, garnish with pastry leaves. Chill for 10 minutes.
Bake the Beef Wellington for 50-60 minutes, covering it loosely with foil after about 30 minutes to prevent the pastry from burning.
Serve cut into thick slices garnished with parsley.

And so, my love, I will dream of you and me, the sun and sea, until we meet again...

Coffee Table Book: F. Scott Fitzgerald's "This Side of Paradise"

2010-06-17T11:13:00.000-04:00

Growing up, I was required to read Fitzgerald's The Great Gatsby for school. I was already fond of reading so it wasn't the general requirement that concerned me, but more the genre. By that point in my life (my early tweens), I hadn't read anything from the 1920s WWI era or, more specifically, anything that was more philosophical than, say, The Diary of Anne Frank and Are You There, God? It's Me, Margaret. I enjoyed reading The Great Gatsby, but in re-reading it as an adult, realized that I miss a lot of the introspection of the author through the characters.

Reading This Side of Paradise carried a lot of the same sentiments for me. I appreciate the character development throughout the book, but most of the time the philosophical blabbing really detract. I don't need a novel loaded with action sequences, love affairs, addictions, war, etc. BUT! I do need a strong enough plot to keep my interest as well as a healthy balance of plot and philosophy.

This book was mildly entertaining at its best. As the book continues, I found it more of a challenge to keep coming back to it. At the very end, it was really just a test to see if I would force myself to finish it (not just to say I had, but to see if it redeemed itself, if even at the very very end).

The most provoking thing I can say (at this pre-coffee moment in time) is that the book did make me think more about men's names. The main character is a young man named Amory. I love that name for a man and have never met one. The tail-end of the Victorian Era was a time for fantastically unique names, especially men's in my opinion. Other men's names in This Side of Paradise are Alec, Burne, and Kerry. Other popular names during that time were: Harland (love the sound of it as a slightly Southern "Hah-lon"), Garrett, Wyatt, and Alistair.

Conclusion: Amory's quest for knowledge, comfort in society, and finally, self-awareness is Fitzgerald's first (and long-winded) attempt at addressing failure (in love and in life) and the overall effect of power in many forms. I'm excited for a change of pace...