Filed under: RECIPES
I really shouldn’t be sharing this. It’s hazardous to waistlines everywhere. It should be locked in a safe inside Fort Knox. Then they should take Fort Knox and sink it to the bottom of the Marianna trench. Then they should detonate the entire earth.
But I have to share it.
It’s that good.
It’s really easy too! Many people have the main ingredients in their pantry already. If you don’t have something below the first 4 ingredients, just improvise with something else in your spice rack. I used a real vanilla bean since I had one from a previous recipe and Meyer Lemons that I saw in the grocery store this weekend. Other good ideas are cinnamon sticks, crumbled up cookies, chocolate, or dried fruit.
Try it, be creative and let me know how it comes out!
But don’t say I didn’t warn you…
VANILLA BEAN RICE PUDDING SCENTED WITH MEYER LEMONS
INGREDIENTS:
2 cups plain cooked white rice
1 can evaporated milk
1 can sweetened condensed milk
1 tsp salt
Meyer Lemon
Vanilla Bean
Ground Cinnamon
Ground Coriander
1. Wash the lemon (whole) and peel off about 3 inches of the rind (try to get just the yellow part) carefully with a paring knife. Then split the vanilla bean in half lengthwise with the paring knife and remove the seeds by opening up the bean halves and scraping the inside.
2. Heat the lemon rind, vanilla bean pod pieces and beans in about 1/2 cup of water over medium heat in a small saucepan. Bring the mixture to a boil, whisking to separate the seeds (they will stick together if left alone). Simmer for about 3-4 minutes, until the water takes on a yellow cast from the lemon. Remove from heat. Take out the lemon peel and vanilla bean pods.
3. With the cooked rice in a larger saucepan, pour the flavored water into the rice and stir. If you are using cold leftover rice (I did), make sure to break up any clumps. Add in the cans of milk and salt. Season to taste with ground spices.
4. Cook over medium heat, stirring continuously for about 10 minutes. If the mixture is still too watery for your taste, turn the heat up, still stirring continuously, until the mixture reaches the desired consistency.
Enjoy. It doesn’t last long. 
Filed under: RECIPES
So, it’s been a while since I’ve written anything- sorry, I’ve been really sick with an awful chest cold. I am getting better (on REALLY strong, not so fun drugs), but would definitely appreciate prayers for a speedy recovery without any sort of relapse!
Today we went to the WAM social (WAM being the Worship and Arts Ministry at Every Nation, my church) and I brought guacamole!
It’s such a simple recipe, and everyone always asks for it. The key is not really any special ingredient or ratio- I end up making it a little different each time, actually- the main thing is to just let the natural goodness of the avocados shine through in all their creamy, delicious splendidness.
You can tell if an avocado is going to be good when you halve it. It has a rich, golden-tinted green tone.
I shopped for my ingredients for the guac today and had to make a separate stop at a second Publix because the first one didn’t have avocados ripe enough to make guac. Green avocados are ok to slice for sandwiches or salads, but to make good guacamole you need soft, black Hass avocados (Hass is the smaller variety with ‘alligator skin’). I lucked out big time- the Publix on Mahan was selling perfect guac avocadoes 4 for $1! Unheard of!!!
The finished product:
It was gone pretty quickly... all 7 avocados worth!
Here’s how to make it: (I used 7 avocados for this large batch, this recipe would make about half that amount.)
3-4 ripe, soft, black Hass avocados
1 1/2 cup cilantro, washed
1/4 large red onion
Juice of one or two limes
1/2 seeded jalapeno, or other source of heat (cayenne pepper, or my fave chipotle chili powder, etc.)
garlic powder
a good salt (such as sea salt or kosher)
1. Remove cilantro leaves from stems. Mince them with the red onion and jalapeno. I recommend using a blender, chopper or food processor for this step.
2. Squeeze in the lime juice and add your heat (if you did not use a fresh jalapeno). Sprinkle in some garlic powder and salt. (You don’t have to add too much seasoning during this step, you will test it later.) Stir to combine.
3. Halve and carefully remove pits from avocados. Spoon out the flesh into your onion-cilantro mixture and mash with a fork or potato masher until you reach a relatively smooth texture.
5. Taste- preferably with the chips you will be using- and adjust your seasonings according to your preference.
HINT: Try to use lime or garlic for flavor before salt, too much salt without any other flavors ‘backing it up’ can overwhelm the avocado flavor; also, keep in mind how much salt the chips you serve your guacamole with will have.
Many new things are happening in my life now. I just got a new job (PRAISE!!!) with my wonderful friend Christine Rios, I am going to be leading a Life Group at our church Every Nation Tallahassee for the first time ever, and with our financial situation looking bright I am starting to dream of the future in ways that I haven’t before.
All these changes are good, but they are also a little intimidating. Sadly, with a longer commute, I have not been able to cook as much as I like or put as much effort into my dishes. I really want to continue to grow as a cook but lately I’ve ended up cooking the same old things. Maybe right now with all the other changes in my life familiar dishes are just what I need.
I think sometimes I struggle too much with what other people think of me. I feel like I need to prove myself, even if I have already been accepted. I guess it’s the curse of being a people-pleaser. In my new job, for instance, I’ve noticed myself getting very nervous about my performance even though no one has given me any negative feedback. I’ve been thinking: Maybe I just need to chill out and be myself. There is a reason why my new company hired me, so I don’t need to try to reinvent myself in order to keep my job.
This is a lesson I am trying to learn in other areas of my life as well. I am a good cook. I don’t need to be the best in the world or make something new and spectacular every day to know that my stuff is good and people like it. I am accepted by God, I don’t need the approval of every person on the planet. I am accepted by my friends, family and husband and they never expected me to be perfect, just to be who I am.
OK, time for some comfort food: two old recipes, nothing too spectacular about them, just some things that have been sitting in my recipe book for so long I know them by heart.
LEMON GARLIC CHICKEN
This chicken is good as a base to make chicken soups, chicken salads, casseroles, dips; anything that requires little tender pieces of chicken. You can also serve it mixed in with rice. When it is done cooking it literally falls to pieces. :)
1 pound boneless, skinless chicken thighs
Juice of one lemon (less if desired)
1 tsp minced garlic
1 cup chicken broth or bouillon plus H2O to make one cup
Oregano, salt and pepper to taste
2 T EVOO
1. Trim thighs of fat if needed. Season on both sides with salt, pepper and oregano. Brown in EVOO in a skillet for about 2-3 minutes on each side.
2. Put chicken in a crockpot with lemon juice, garlic and broth and simmer 2-3 hours on high or 4-6 hours on low.
3. Drain well and serve with rice, in chicken salad, dips or casseroles, or use the whole pot’s contents as a base to make chicken soup.
NATALIE’S CHICKEN TORTILLA SOUP
(It makes a TON. Take some to somebody who’s not feeling good or freeze half for later.)
Lemon Garlic Chicken, whole pot including broth (skim off fat if needed)
One can of Rotel
One can of corn
One cup diced onion
One diced bell pepper
1-2 stalks of celery
Fresh cilantro, about a handful, plus a little extra for garnish
Cayenne pepper, optional (add about 1/2 tsp at a time)
Salt, pepper and cumin
Water
Tortilla chips, sliced avocado, sour cream, cheese and sliced limes: optional garnish
1. Sautee onions and pepper until soft in a large pot.
2. Add chicken with broth, cans of Rotel and corn (both with juice), celery, and chopped cilantro. Throw in the celery and some water if desired to get the soup to the consistency you want.
3. Bring to a boil, then simmer for 1-2 hours, tasting and seasoning with salt, pepper, cumin, & cayenne pepper if desired as the soup cooks. If you add cayenne it will get spicier as it cooks! Take out the celery before serving.
4. Garnish as desired with fresh cilantro/ sour cream/cheese/ chips/ avocadoes/limes.
My wonderful husband turned 29 today! We had a joint celebration for him and our friend Angel whose birthday was two weeks ago, and I made a tres leches cake, which turned out to be quite the hit. The recipe is below.
TRES LECHES CAKE
CAKE INGREDIENTS:
1 cup sugar
5 separated eggs
1/3 cup milk
1/2 tsp vanilla
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp cream of tartar
SYRUP:
1 3/4 cups evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 tsp vanilla
TOPPING: Use Cool Whip or if you have some whipping cream, whip it up with a little powdered sugar. Garnish with fresh berries if desired.
1. Preheat oven to 350 degrees.
2. Beat 3/4 of the cup of sugar and egg yolks well, until light and fluffy. Then, stir in the milk, vanilla extract, flour and baking powder with a spoon. Do not overmix the batter.
3. Beat the egg white to soft peaks, adding cream of tartar after 20 seconds.
4. Gradually add the remaining 1/4 cups of sugar and continue to beat until the peaks are stiff and glossy. Gently fold whites into the batter.
5. Butter a 9×13 inch baking pan and spoon the mixture in.
6. Bake 30-40 minutes. Let the cake cool completely (at least 2 hours), unmold if desired onto a deep platter or dish, then pierce all over with a fork.
7. Prepare the syrup by combining evaporated milk, sweetened condensed milk, cream and vanilla, whisking until mixed. Slowly pour the syrup over cake, spooning overflow back onto top until most is absorbed.
8. Top with whipped cream or Cool-Whip, garnish if desired, chill and serve.
I discovered this recipe late last fall and thought it would be good to make for dinner today. I am staying at my parent’s house in San Antonio and it is cold and windy out, so soup seemed perfect. We served it with sliced brisket and dinner rolls. An added bonus: it’s a very healthy dish, particularly when combined with some lean meat and salad.
SAVORY MUSHROOM SOUP
1 T vegatable oil (I lucked out and found some roasted garlic infused vegetable oil in mom’s pantry; I’ll write the recipe assuming it’s not available though!)
2 c fresh mushrooms
1/2 onion, chopped
1 stalk celery, sliced
1 carrot, sliced (or use matchstick carrots)
2-3 c chicken broth
1/8 cup cooking sherry
1 clove garlic, minced, sliced or crushed
Worcestershire sauce
Red pepper flakes (optional)
1. Sautee vegetables (except garlic) in oil until tender and aromatic; about 10 minutes.
2. Add sherry and garlic. Simmer until most of the liquid has evaporated.
3. Add broth and season to taste with worcestershire sauce, salt, pepper and red pepper flakes.
4. Bring soup to a boil, then lower to simmer. Simmer for 1 (minimum) to 3 (optimal) hours.
Enjoy!
Filed under: RECIPES
Today was a big day for me. Not only was it the first day of the new year, I made my first recipe that was all mine, my own creation.
This recipe originated when I read four little words from The Flavor Bible, one of my Christmas presents. Apricots, apples, rosemary, pine-nuts. When I saw those four words side by side under a heading of ‘recommended flavor pairings’, I was inspired.
I didn’t use any measuring utensils. I let myself taste as I cooked like the book recommends and added whatever I thought it would need. I used my senses of smell, sight, touch and taste. I don’t think a meal I’ve made has ever felt so easy- natural- to make, yet yielded such impressive results, in a long time. I especially beamed when my friend told me that she’d worried it would be too sweet and fruity, but that it was actually very well-balanced!
We served it with jasmine rice and steamed broccoli, and then had a simple dessert of fresh apricots and yogurt. Here’s the recipe, tweaked a bit for the better, with approximate measurements for the faint of heart.
APPLES AND ROSEMARY CHICKEN WITH APRICOT SAUCE AND PINE NUTS
INGREDIENTS
APPROX 1 LB CHICKEN TENDERLOINS
1 ROMA APPLE, PEELED, CORED, AND THINLY SLICED
LEMON JUICE
APPROX 1 TSP (ONE LARGE PAT) BUTTER
I CAN APRICOT HALVES, DRAINED AND PUREED
EVOO
SALT
PEPPER
GARLIC POWDER
1 CUP CHICKEN BROTH
SPLASH OF BRANDY (OPTIONAL)
PINE NUTS
DRIED ROSEMARY
1. LIGHTLY COAT PINE NUTS WITH EVOO OR SPRAY WITH PAM. SEASON WITH SALT, ROSEMARY AND GARLIC POWDER. USE A TOASTER OVEN OR CONVENTIONAL OVEN TO TOAST PINE NUTS (350 DEGREES FOR ABOUT 15 MINUTES).
2. MAKE DRY RUB WITH ABOUT A TEASPOON OF EVOO & EQUAL AMOUNTS OF SALT, PEPPER AND ROSEMARY AND APPLY TO CHICKEN. RUB IN WELL AND REFRIGERATE CHICKEN FOR 20-30 MINUTES.
3. MELT BUTTER IN A LARGE SAUCEPAN AND ADD APPLES. STIR FRY THE APPLES VERY GENTLY SO THEY DON’T BREAK.
4. ADD PUREE TO APPLES AND COOK UNTIL HEATED THROUGH. SEASON TO TASTE WITH GARLIC, ROSEMARY, SALT AND PEPPER. ADD A SPLASH OF BRANDY, LEMON JUICE AND A CUP OF BROTH.
5. AS APPLES AND SAUCE SIMMER, LIGHTLY OIL A LARGE PAN AND BROWN CHICKEN ON ONE SIDE. FLIP CHICKEN PIECES OVER AND ADD SAUCE, MOVING SAUCE GENTLY AROUND THE PAN SO IT DOES NOT STIFFEN OR BURN AT EDGES UNTIL THE CHICKEN IS COOKED AND THE SAUCE THICKENS. SPRINKLE PINE NUTS OVER CHICKEN BEFORE SERVING.
Thanks Fairuz for all your help in the kitchen and for being a willing guinea pig!
