BBQ Summer Fajitas

I love fajitas & this was a fun twist...

BBQ Marinade: 1/4 cup olive oil, two minced cloves garlic, 2 tbsp red wine vinegar, 2 tbsp BBQ sauce, 2 tsp mustard seeds, 1 tsp Worcestershire sauce, pepper, & Tabasco.

Coat meat & refrigerate at least 12 hours. Stir fry in oil until browned, then leave in pan while stir frying the four cups of vegetables.

We used red bell peppers, yellow summer squash, carrots & red onions.

We also had them with some pomegranate salsa & shredded cheddar.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Belle and Sebastian- Another Sunny Day

Minestrone

One of my favorite soups, much better fresh than from a can.

Saute one medium finely chopped onion in two tbsp olive oil. Add three cloves of minced garlic. Season with salt, pepper, & preferred Italian seasonings.

Add two cups of broth & one can of tomato sauce.

Add two chopped carrots, three small chopped potatoes, & four chopped stalks celery. Bring to a boil & then cover to simmer for an hour.

Add one can cannelloni, aka white kidney, beans. Stir in one cup chopped parsley.

About 5-10 minutes before serving, add a few cups of shell pasta.

Favorite Song (first heard on my favorite radio station): Ben Weaver- The Rooster's Wife

Beer Cheese Sauce

This week is my brother's spring break, and we've been making old favorites every night. Except of course the nights when he's been cooking us things like Scottish eggs or Chicken-Cheese Chili. Both delicious! This should somewhat explain my lack of posts here.

Last night we made another old family favorite. My husband says I introduced it to him it, and thanks me for it.

I don't know exact measurements, because I stopped using them many years ago. I know that many recipes call for chicken broth, but traditionally I have not added that ingredient.

Basically, I minced a carrot, a stalk of celery, about one third cup onion, & a large clove of garlic. Then I sauted them in oil or butter for around five minutes.

I recommend from here adding flour and make a roux. Then slowly add half a bottle of amber ale & then milk to desired consistency. Really any light beer or ale will work, I think. But amber ale is preferable, to me.

I also added red pepper & garnished with fresh basil.

Also, on another note. Thank you very much Ellie for featuring my blog. When you get a minute you should check Ellie's blog out. She is passionate about Italian food!

Favorite Song (first heard on my favorite radio station):

Nathaniel Rateliff- Once in a Great While

Spring Celebration Soup

A quick-make soup, consisting of clean & fresh flavors.

I adore asparagus. When it's cooked properly to crisp-tenderness. And paired with lemon juice.

1. Sautee garlic. Then add carrots & green onion. Sautee for five minutes.

2. Add asparagus, veggie broth, & lemon juice. Simmer gently for around five minutes or until asparagus is crisp-tender.

3. Add watercress & salt. Heat for one minute.

4. Garnish with fresh basil & shredded swiss.

I am ready for Spring!

Favorite Song (on my favorite radio station during prep time):

The Leisure Society- Last of the Melting Snow

Marrakesh Lamb Stew

All I can say is the spices were well balanced, the lamb was tender & juicy, & the rutabagas/chickpeas/raisins danced in my mouth. Each bite was delicious.

Start by cutting a little over a pound of boneless lamb into bite sized pieces. Then brown in a soup pot before setting aside.

In the same pot saute one large onion and two cloves of garlic. Then return the meat.

Add five medium carrots, two cups stewed tomatoes, one large rutabaga, one cup water, one cinnamon stick, & one tsp each of cumin, coriander, cloves, & turmeric. If you like add some red pepper. Bring to a boil, cover, & reduce heat. Simmer for forty minutes.

Then add two cups cooked chickpeas, and one half cup raisins. Cover and cook another ten minutes.

Stir in some fresh parsley and you have what is an intriguing & yet comforting stew.

Favorite Song (from my favorite radio station): Tony Reidy- November Daisy

Curried Bisque

A bisque as rich in spice as in creaminess! Another easy-pleasing soup for a dark winter evening.

I made a half recipe, that is about ten cups of soup. Plenty for us.

Saute in two tablespoons of oil: two tart apples, one carrot, one onion, one sweet bell pepper, & two stalks of celery. For ten minutes.

Then add: around two cups of broth, one chopped potato, one half cup of raisins.

Spice it up with curry (I used garam masala) , cardamom, & thyme.

Simmer twelve to fifteen minutes. Then allow to cool before blending with food processor.

About ten minutes before ready to serve. Add one cup milk, two cups broth, and some tomato sauce. Reheat over medium heat until hot, but don't boil.

I garnished with cilantro.

It was one of those nights where even the liveliness of the soup couldn't break us from our winter-drowsiness. Before we knew it, we'd spent the evening on the couch with both of our cats vying for attention.

Favorite Song (from my favorite radio station): The Bothy Band- Rip the Calico

Fennel Coleslaw

Another delicious slaw. Man, I love fresh fennel.

Thinly slice one quarter head of a large cabbage, one bulb of fennel (cored), & one quarter up onion. Toss together.

Whisk together one quarter cup mayonnaise, one & one half tbsp apple cider vinegar, one & one half tbsp honey, one tbsp chopped fresh parsley, one half tbsp Dijon mustard, and one half tsp fennel leaves. Pour over vegetables & toss until coated.

Refrigerate until ready to serve. So refreshing!

Favorite Song (from my favorite radio station): The Bevvy Sisters- The Littlest Birds

Winter-Night Borscht

I've got to say, this was my favorite borscht yet. It manages to not be too watery, or too beety, or too meaty, or too anything! And I love the hints of bay leaf, dill, & parsley.

Start with a large soup pot & brown one pound of stew-beef (or chicken) with one chopped medium onion for ten minutes. I only used half a pound of beef. Then add 8 cups of water (I substituted one of the eight with one cup of chicken broth), one shredded half-head of cabbage, one cup of chopped beets, one chopped carrot, two chopped potatoes, one half cup pearl barley, two bay leaves & salt/pepper. Bring to a boil. Then simmer for 30 minutes.

Then add one half cup each of beet greens, fresh dill, & fresh parsley. (The first two are optional, but I thought they were great.) Simmer for another ten minutes.

I garnished with fresh parsley & plain yogurt.

We ate while watching an episode of Psych, pausing to look at each other to laugh quite often. It is filmed in Vancouver, Canada & we daydream together sometimes of living in Vancouver, Washington some day.

After dinner it was off to my parents' house... chasing away a bit of our feeling of being trapped in by recent weather & bringing us into good company beside a crackling fire.

Favorite Song (from my favorite radio station): Jez Lowe- Jack Common's Anthem

Au Gratin Cabbage

1. Shred 2 cups of cabbage. Grate one half cup of carrots. Slice one third cup green onions. Saute until "crisp-tender".

2. Transfer to one quart baking dish.

3. Mix together one half cup milk, one egg, & three tablespoons cheese. Pour over cabbage, etc.

4. Bake thirty minutes at 350.

More like a fritatta than au gratin, but still satisfying.

A warm meal & hot mulled cider on a cold night, followed by the comforts of phone calls, couch, sheepskin, cats, & togetherness.

Favorite Song (on my favorite radio station during prep time): Bellowhead- Cold Blows the Wind

Apple Carrot Salad

If you try no other apple salad, I would recommend you try this one. Its balance of sweet/sour/minty is lively & refreshing. And it's so simple!

1. Mix one quarter cup of lemon juice with two tablespoons of orange juice. Dissolve one tablespoon of honey in the juice.

2. Shred two carrots. Shred two apples directly into the juice to keep them from going brown as quickly.

3. Mix in the carrots, one quarter cup raisins, and two tablespoons chopped fresh mint.

Serve immediately... yum!

Favorite Song (on my favorite radio station during prep time): Shooglenifty- Maxine's Polka

Savory Tempeh

This recipe recommends you use an oven proof dutch oven. I don't have one but luckily I have a nice cast iron skillet that does the same tricks.

Though this recipe was still fairly simple, I did think it was a bit more complicated than most in the Simply in Season cookbook.

That being said, we were excited to try two ingredients which are basically new to us, tempeh & kombu seaweed.

1. On medium heat, melt together two tablespoons each of butter & olive oil.

2. Add four three inch strips of kombu seaweed, three minced cloves of garlic, one tablespoon ginger, & two sprigs of fresh rosemary (you could also use sage instead of rosemary).

3. Cut one pound of tempeh into one inch squares & arrange on the top of the other ingredients.

4. Whisk together one cup water, two tablespoons soy sauce, & one tablespoon Maple Syrup. Pour over the tempeh.

5. Slice two medium onions, one and a half pounds of winter squash (we chose butternut), two medium parsnips, & two large carrots. Layer on the tempeh in this order. Sprinkle with salt. Cover and bring to a boil.

6. Transfer to a preheated oven & bake at 400 about 25 minutes or until vegetables are tender.

7. With a slotted spoon, transfer vegetables & tempeh to a serving bowl.

8. Add to the juices one and a half cups cold water, two tablespoons soy sauce, & two tablespoons cornstarch (or arrowroot powder). Simmer stirring constantly until sauce thickens. Pour sauce over the tempeh & vegetables.

Serve immediately! The recipe recommends serving over rice or bulgur. However, this already was plenty of food for us, so we opted out of the extra grains.

The recipe says 4-6 servings, but I think it's more like 10-12 servings. & so filling, too!

One thing the recipe promises is interesting & delicious smells even before the delightful flavors. & on this it delivers. These ingredients smell amazing from the moment they start cooking to the last delicious bite.

All in all a tantalizing & filling meal right before our weekend-journey!

Favorite Song (on my favorite radio station during prep time): Griogair Labhruidh - Marbhrann do dh'Uilleam Labhruidh

Tangy Carrot Chowder

My assessment of this chowder is that it is basically chili with carrots instead of beans. That being said, I love chili & I love this chowder. The carrots really are a treat, & the tang is lively. Another hit from Simply in Season...

First I browned one pound of ground beef in a soup pot. Then I added a half cup each of chopped celery, onion, & green pepper. I stirred in two cans of tomato sauce & one can of cream of celery, added three minced cloves of garlic, & shredded in two large carrots. Then salt & pepper to taste.

After thirty minutes of simmering the aroma was irresistible.

I also baked crackers again. This time I used all rye flour, & no all purpose. One of the things I love about baking my own crackers is that I decide the shape as well as flavor.

We spent the evening up late, excited for the trip ahead. We begin our journey this evening, but not until after dinner. Check back this weekend, though...

I plan to post on tonight's dinner tomorrow. & then I have a post stored up for Sunday...

Favorite Song (on my favorite radio station during prep time):

Andy Irvine- Your Rambling Boys of Pleasure

Hutspot & Dilly Mashed Potatoes

I tried two recipes last night, from Simply in Season. Or maybe one & a half...

The Simply in Season Hutspot is basically a roast. You put the roast in water & salt, then simmer for two hours. Then add potatoes, carrots, & onions. Simmer for another 30 minutes. Then slice the roast & mash the rest.

I kept some of the broth for later use, & combined the other part of it with flour to make a nice gravy.

The recipe I used suggested you can cook the potatoes/carrots separately, which is what gave me the idea of trying the Dilly Mashed Potatoes instead of adding the potatoes/carrots to the roast. Since the feature of Hutspot is the mashing together of carrots and potatoes, & the Dilly Potatoes recipe also calls for that.

To make Dilly Mashed potatoes you boil the carrots and potatoes together until soft. While they are boiling you saute green onions & fresh dill in butter.

Then you mash the potatoes & carrots all together. Add the dill/onions. Then add one cup plain yogurt. Bake at 350 for thirty minutes. The recipe suggests as an option that you bake with some cheese on the top. I opted not to.

I also made my Mother a vegan version of the potatoes. I used olive oil instead of butter and left out the yogurt for her portion.

That's right! My parents joined us for dinner last night.

I must say, I enjoyed the combination of carrots and potatoes. And the yogurt really added richness to them. The roast was wonderful as well, tender & moist.

And after a satisfying well-portioned meal for four, we sat in the living room & chatted.

We chatted about the state of the union, debt, & even this blog. When they left the hour was late & the apartment felt sleepy without them.

Favorite Song (on my favorite radio station during prep time): Steve Tilston- King of the Coiners

Golden Carrot Bake

This is another incredible comfort-dish. While the Bounty Rice featured Italian flavours reminiscent of lasagna, this Golden Carrot Bake follows in the tradition of quiche. On the one hand it is not so rich as quiche, but on the other it feels lighter & more guilt-free with no loss of yum-factor.

This recipe, once again from Simply in Season, was split into three easy steps.

1. Boil 3 cups of shredded carrots, 1.5 cups of water, a half cup of brown rice, salt & pepper. Then reduce heat and simmer for 25 minutes. Do not strain.

(I used long grain white rice. So I only simmered for fifteen minutes.)

2. Add to the pot 1.5 cups of shredded Monterey Jack, one cup of milk, two eggs (beaten), a quarter cup of chopped onion, & nutmeg.

(I used green onion for added colour.)

3. Pour into 2 quart casserole dish & bake at 350 for an hour. Then sprinkle a half cup of shredded Monterey Jack on the top & bake for another two minutes.

I served ours with some tea. We sat at the table for a few hours nibbling "just one more small slice" & sipping tea. One thing that always amazes me about good food is the good conversation it invites. Especially when shared in good company.

Favorite Song (on my favorite radio station during prep time): Damien Dempsey- Madam I'm A Darlin'

Curried Carrot Soup

A quick Sunday post.

If this Curried Carrot Soup looks very similar to the Sweet Potato Soup, that's because it actually is.

This soup has celery & garlic sauteed with the onions, and no tomatoes. It also has curry powder instead of white pepper. Other than that, the recipes are interchangeable.

In fact, the Sweet Potato Soup assures that you can use carrots instead of sweet potatoes. And the Curried Carrot Soup says you can use sweet potatoes instead of carrots.

You can't go wrong, either way!

The Carrot Soup suggested a dollop of plain yogurt, and some cilantro sprinkled on top. I recommend both or either. I have also tried this soup with a dollop of sour cream. The sourness in such a sweet soup creates interest and balance.

Have a pleasant weekend!

Favorite Song (on my favorite radio station during prep time): Lizzie Nunnery-The Sleepers

Vegetable Vindaloo

Last night we sampled the Vegetable Vindaloo. It was a bit of exotic. We've been making curries for years with potatoes, ever since I figured out how to make a satisfying curry sauce out of tomato paste, coconut milk, and seasonings. Knowing our love for tomatoes, I opted to mix tomato sauce into the rice.

Since I was making a half recipe of the Vindaloo, I mixed up the whole amount of spices and put half of them into the tomato sauce. Ultimately this kind of dish is made by its spices. And this was a savory balance of spices: salt, chili powder, turmeric, cumin, cardamom (the recipe called for cardamom pods but I used ground cardamom), pepper & a cinnamon stick.

I served it with teacups of milk. Mind you, our chili powder is spicier than average. In fact, we purchased it at an Indian food store, and it was labeled there as "Extra Hot Chili Powder".

This recipe, from Simply in Season, was some-kind-of-sensational. It was simpler than my typical process, so much so that I allowed myself too much time for the project. But the vegetables were crisper than our typical fare. Our potatoes usually end up mashed, but in this recipe they held their form and crisped around the edges.

All in all this was a flavorsome variant on a household favorite, sure to warm up any night.

Favorite Song (on my favorite radio station during prep time): Seth Lakeman-Lady of the Sea