A Tragedy

There has been a tragedy in my family and I will be away from the computer for a while. Just as I was getting back into blogging again. I am heartbroken and really don't know what else to say right now. I just needed to say something to all my friends.

http://www.mlive.com/news/grand-rapids/index.ssf/2013/01/they_were_loved_say_friends_of.html#incart_river

http://www.woodtv.com/dpp/news/local/kent_county/home-invasion-becomes-double-homicide


 Update: suspect arrested:

http://www.woodtv.com/dpp/news/local/kent_county/javonte-higgins-arrested-bouwman-case-011813

http://www.wzzm13.com/news/article/239196/280/FBI-arrests-Javonte-Higgins-near-Chicago

http://fox17online.com/2013/01/11/record-provides-clues-why-javonte-higgins-is-wanted-in-kentwood-homicide/#axzz2IR48qyEs
 

Chai Spice Mix

I love chai spice. Last year I made chai tea mix used whole organic spices, toasted and ground myself, add it to powdered milk, instant tea and suger  and gave it as gifts...it was great, but the spices were a little heavy that way so this time I just bought organic already ground spice at our local Earth Origins health food store...so nice to get them in any amount you need. Myself I like just the spices so I can ad it to my coffee myself and make it as sweet as I want it or not. I also add it to my steel cut oatmeal, granola, and granola bars. I know there is a lot more you can do with it. Now there are many versions and many different tastes, likes and dislikes. Here is a basic recipe that I go by and it is of course adjustable according to your taste. Just add more or less of what you like and it will be perfect.

Chai Spice Blend
2-3 teaspoons cardamom
2-3 teaspoons cinnamon
1-2 teaspoons ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg or mace
1/4 teaspoon white pepper

and mix

 

 

 

 

store in an air tight container...add it to your tea or coffee with so sugar and cream or sweet condensed milk and mix and enjoy.

I used it in and on my oatmeal this morning

Black-Eyed Peas with pork jowl

 New Year's Day we just had to have the southern dish to celebrate the day. It is suppose to bring you good luck and prosperity. Black-eyed peas with hog jowl and greens.

It was a beautiful day, clear sky in the 70s...I think we were the warm spot in the country. My husband was out jet skiing, my daughter had a friend over and they were trying out her new mini bundt baking thing...it makes pretty little cakes. I'll show you how they turned out later.

For the black-eyed peas I had picked up some smoked pork jowl that they had in the New Year's display case at our local supermarket, along with the peas, and greens. I trimmed it, diced it and rendered the smoked jowl. Then added, celery, onions, and garlic (all diced and chopped nicely). About a pound of the black-eyed peas that were frozen instead of fresh this year. Then some chicken broth that I had in the freezer, enough to cover the peas about an inch. or so. Seasoned with some savory, bay leaf, and peri-peri sauce (from South Africa) I didn't need to salt it much because of the smoked jowl is a little salty, but you can salt and pepper to taste. Cook for an hour or two until everything is tender and the right thickness that you like.

The hog jowl is a lot like bacon and you can use this or ham hock in it's place. It was a nice buttery texture that melted in your mouth when the dish was all finished. Right near the end add the kale, or the greens that you have and cover until tender.

We went out to walk the beach while they were cooking. There was no wind and it was so comfortable, and it was so beautiful at sunset. We came back to enjoy our New Year's meal.

Just as good as I remember, and everyone cleaned their plate.

The weather was just perfect to enjoy the walk on the beach.

It is fun to see how different the sunset is in person, compared to the camera...

I was trying to capture all the sun rays that were peaking out through the clouds.

no green flash tonight, I think the clouds on the horizon stopped it. Have a great New Year everyone!

Ginger Shortbread Cookies - with crystallized ginger

I've been making these shortbread cookies for years and they are one of my favorite, so I thought I would bring this post back for the holidays. Some people are bothered by having to let them set in the fridge for awhile, but it works well for me. I have also put half the recipe, or one log in the freezer and pull it out at a later time when you want some fresh baked yummy cookies.

I love the buttery goodness with a delicate ginger flavor, and a little bite from the crystallized ginger throughout! I use a little more ginger than the original recipe calls for, but I love ginger. You don't want to use too much because it will throw off the balance of the buttery shortbread.

These are perfect to enjoy with a nice steamy cup of tea or coffee!


Ginger Shortbread Cookies
 Bon Appétit March 1997

yield: 36 cookies

These delicate, buttery cookies are nice with a cup of tea or coffee.

2 1/3 cups unbleached all purpose flour
3/4 cup powdered sugar
2 teaspoons ground ginger
1/4 teaspoon salt
1/4 cup coarsely chopped crystallized ginger (I used a little more about 1/3 c)
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Additional powdered sugar (optional)

Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.

Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.

Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.

Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.)

Biscoff Type Cookies

 

The weather is getting a little fall-like for us in south Florida...cooler nights and mornings. I actually had to wear a light jacket to work the other day, but then I can wear it when I get out of work, the sunny day warms it up. We are back in the 80s for the weekend. I wish we could send our warm dry weather up to the east coast and help to dry out what Sandy left behind.
 
We still have our AC off and are able to open up the house, so it's a nice time to bake. I am a big fan of shortbread cookies, as I'm sure you can see by the cookie recipes that I have on the blog. I guess because they are not all that sweet, but you gotta love the butter! And I am a big fan of the Biscoff cookies, you know the kind you get on the airline flights. Such a nice light crisp texture with cinnamon and spices. Perfect with tea or to dunk in your coffee.

I found a knock off recipe that is pretty close, if not spot on it was still delightful to eat.

BISCOFF COOKIES
(Slightly adapted from)The Art Of The Cookie

2 cup.. all-purpose flour
3 1/2 teaspoons ground cinnamon (I used Vietnamese Cinnamon )
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract

In a small bowl, whisk the flour, spices,baking soda and salt together; set aside.

In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.

Gradually blend the flour mixture into the butter mixture.

Press the dough evenly into the bottom of a 9x13 greased pan.

Bake in a 350-degree oven for about 20 to 25 minutes (I went 25 min), or until golden brown around the edges. Let cool completely before cutting into bars. Store in an airtight container. Well-wrapped shortbread may also be frozen.

I didn't have any of my homemade vanilla left, but I had some vanilla beans, and coffee beans soaking in some vodka (I'm planning on making some Kahlua) no sugar added yet, so I used this instead, and it came out fine...no coffee flavor.

I used my medium bar pan 8.5 X 11.5 and it was a little thick. I think next time I'll use my large bar pan and make them thinner. I tried to make a design in them but it was too soft, maybe if I put it in the fridge first my cookie press would of worked better.

It has a nice crumb, and slightly crisp, and oh-so-good! They didn't last long. I brought some into work, and was asked for the recipe by several. They seem to be pretty picky there, especially if it's not chocolate.

I used parchment paper and of course didn't grease the pan, but I really don't think it was needed. I also don't think I would need to grease the pan using my stoneware pan, with all that butter it won't stick to that.

So pleasant to be able to sit outside again, and enjoy the weather...it's like room temperature.


Now for an update...if you are not a dog lover you can skip this last part. Of course I have show  her new photos...

Mika is growing so fast, she is now 6 months old...

 She is up to so much mischief, and funny antics she has this bone she likes to put over her chin and it hangs there and she carries it around. My husband thought it was stuck on her so he put it up. But she knows how to get it off, and she puts it right back...so funny.

 she also has discovered digging, she is so proud sitting on the pile of dirt she just dug up...

 looking for lizards and other goodies that might be lurking in the bushes...

 

...and she will chew on anything..a piece of palm bark.she has been pulling on my banana trees stripping the outer layers.

...but at the end of the day...aww, she is so sweet and makes us smile!

Steamed Mussels with a White Wine Sauce

Steamed mussels are so easy and impressive....I don't know why I haven't made them sooner. I guess I just have so many things I want to try, but when I ran across some fresh mussels at Whole Foods all cleaned and ready to go...I jumped on it!

 

Ingredients:

2 pounds mussels, scrubbed clean under running water

1/2 cup dry white wine
2 tablespoon  olive oil
1 tablespoon vinegar
2 shallots minced
3-4 cloves minced garlic
1 teaspoon tarragon
1/2 cup cream
2 teaspoons flour (optional, omit for gluten-free version)
1/4 cup minced parsley
red pepper flakes if you want

Method:

Rinse clean mussels under running cold water, scrub if needed. Discard any broken shells or any that will not close when tapped. If not already cleaned and debearded remove the “beard” or brown tab typically found on the side of the shell.

 In a large stock pot, or Dutch oven , in the oil, sauté the shallots, garlic over a medium high flame for 1-2 minutes. Add the wine, vinegar and red pepper flakes (if using them).  Add the mussels and cover, bring to a boil, then reduce the heat to low. As the mussels cook, they will release their flavored water into the pot. Cook until the shells have opened, and the mussels are just cooked, 5 to 7 minutes. Try not to overcook, or they will be rubbery and not so good.

 

 

Once the mussels are cooked, carefully remove them from the pot to a bowl. Discard any shells that did not open. Sprinkle with the fresh parsley.

.

Mmm still steaming and oh-so-garlicky-good!

Bring the cooking liquid to a simmer and whisk some butter and the cream. Season with salt and pepper, to taste, and stir in the tarragon, add the flour if it needs to be thickened a little. Pour the mixture over the mussels and serve immediately with crusty bread.

Dig in and enjoy! Make sure you dip the bread to sop up all that wonderful goodness!

Chicken Paprika

 A friend of ours went to Hungary to visit his father. His father was in Sarasota for most of summer and he brought him to the Mr Beery's Hump Day 3k runs, so we got a chance to get to know him. After the runs we would try the different kinds of beers on tap (they have 20) all from micro breweries around the world. Our favorite seems to be the darker but not so dark ones, we often get the brown ales that they had on tap for that week. Many times we end up talking food...so earlier this month when he went back to Hungary, my husband asked if he would bring me back some spices.

 Of course he brought us some Hungarian paprika, some hot and sweet paprika! He said most of the seasonings there are salt, pepper and paprika! It didn't take me long to find a common meal made in Hungary with Hungarian paprika. My first stop was my friend Elisabeth's blog Food and Thrift since she is Hungarian...and an awesome cook.

 I did change it up a bit, and this is not your authentic typical chicken paprikash. Apparently every Hungarian family has their own version, just like American families will have their own way of making chili.

I had picked up some shredded brussels sprouts from Trader Joe's and thought it would be a nice touch, so I sauteed some shallots in a little butter and rice bran oil, then added the brussels sprouts, and I diced the chicken breasts first before adding them to the pan. I used some of the hot and sweet paprika.

I also added in some fresh organic cauliflower that I wanted to use up or I should say not forget about in the fridge.

Also added some fresh organic kale...I figured it would be a one pot meal.

This is served over rice, dumplings, potatoes or egg noodles, or like Elisabeth likes to use...spaetzle! I wish I had some spaetzle left...and I was actually upset a little that I used up my wide egg noodles too, so I found some organic pasta that I had in the pantry and used that.

We really enjoyed it, super yummy meal! The chicken was tender and I actually loved the cauliflower like this...It would be good over anything!

So check here for Elisabeth's own recipe Chicken Paprikash. and this is what I did...

3 chicken breasts (skinless, boneless, cubed)
1 half head of cauliflower cut in pieces
1 large shallot chopped (because that's what I had)
1 tablespoon butter
1 tablespoon rice bran oil
1/4 cup water
1 cup tomato sauce
salt and pepper to taste
 2 tablespoons sweet Hungarian paprika,
1 tablespoon hot Hungarian paprika 
I tossed in some fresh chopped kale (of course this is optional and you can use any greens that you like)


In a large pot  Dutch oven) saute shallots in butter and oil till they get translucent. Then I added the shaved brussels sprouts. Add the chicken pieces and saute on medium high heat for a few minutes. Add the paprika, and the 1/4 water, and stir together carefully, cook about 5 minutes then add the cauliflower. Cook for about 10 minutes with lid closed. Add the tomato sauce, salt,  pepper, and kale and simmer for about 30 minutes, until chicken is done and tender and cauliflower should be fork tender. I lessened the cooking time because I use boneless cubed chicken and it cooks quicker.

Sauce:
2 tablespoons flour
1/2 cup sour cream
1/2 cup chicken broth

In a small mixing bowl whisk together chicken broth and sour cream then add in the 2 tablespoons flour and stir until smooth and no lumps. Remove the pot from the heat, and the sour cream mixture,  by carefully folding it in the pot not breaking the chicken pieces. Shake the mixture in the pot carefully and put back on the burner on low heat to gently heat up the sauce carefully not to heat to a boil...just to a gentle simmer, and turn off. It's ready to serve over noodles, rice, potatoes, or shell pasta.

Can't wait to make it again...of course it's hard for us blogger to repeat a meal without posting...but some are just worth it! Thanks Elisabeth! This is perfect any time of year.

Our rainy season is ending and we are having some gorgeous days with less humidity, and cooler mornings. We still have to have the AC on at night, but it won't be long now when we can turn it off. It is the time when our morning glories bloom in the cool mornings and on the weekends I get to enjoy them when I am sitting on the lani...not so hot.