cooking

Lamb Stew

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My brother gave me an electric crockpot and my son was begging for some lamb so this turned out to be a great marriage. If you don’t have a crockpot, simmering on the stove would probably work just as well.

Once I got into the recipe I discovered I didn’t have any coriander so I threw in some cinnamon instead. Of course, I must have just gone brain dead because obviously coriander is cilantro and I always have cilantro. In spite of it all, it turned out to be a tasty dish.

Lamb Stew

1 lb lamb shoulder chops, trimmed and cut into smallish chunks

Mix together and toss with the meat:

1 Tbsp olive oil

4 tsp cumin

1 Tbsp coriander (cilantro)

¼ tsp cayenne pepper (I would put a little more)

¼ tsp salt (don’t really need it if you are using the full strength chicken broth)

Several turn of the pepper mill

 

1 large onion, chopped (I used a red one)

 

28-oz diced tomatoes

¾ cup chicken broth (I used half a cube in boiling water)

4 cloves minced garlic

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1 can cooked chickpeas (garbanzo beans)

Mash about ¾ cup of the beans

 

6 oz fresh spinach, chopped

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Put the spiced up meat into the crockpot, top with chopped onion.

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Heat tomatoes, chicken broth and garlic in a saucepan and bring to a simmer.

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Pour the tomato mixture over the meat.

Cover and cook 3 hours on high or 5 hours on low, until meat is tender.

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Mix in the mashed chickpeas, whole chickpeas, and spinach

Cook an additional 5-10 minutes until headed and spinach has wilted.

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Serve over rice.

Leftover note. We had this the next day as a sauce for gnocchi and it was really pretty good.

 

 

 

Cooking in Colorado

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I recently spent some time in Boulder, Colorado with an old friend of mine. We both have frequented the Indonesian restaurants in Amsterdam and gorged ourselves on Rijsttafel. I hadn’t had Rijsttafel in ages and when he volunteered to make it, I was very excited. After a quick trip to the Asian store he assembled all the ingredients and spent the afternoon cooking.

Many many ingredients

Many many ingredients

Rijstaffel means rice table. It usually consists of rice with multiple small dishes, appetizers, and condiments. The dishes can come from anywhere in Indonesia from spicy curries to dishes with Chinese influence. The Dutch colonists who had been living in Indonesia brought the Rijstaffel back to the Netherlands. Today it is virtually unknown in Indonesia but is still going strong in the Netherlands.

We had beef in red sauce with tomato chili and coconut cream, chicken Bali with lemongrass and coconut cream, Gado Gado (vegetables with peanut sauce), two kinds of Satay, rice and multiple condiments.

It was a feast and all delicious. I am going t have to try to make the chicken one day soon.

Toasted coconut and peanuts for sprinkling on dishes

Toasted coconut and peanuts for sprinkling on dishes

Beginning of beef in red sauce

Beginning of beef in red sauce

Starting chicken Bali

Starting chicken Bali

Chicken Bali almost done

Chicken Bali almost done

Condiments with Gado Gado

Condiments with Gado Gado

My plate is full!

My plate is full!

Veal with Lemon Cream Sauce

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Veal with Lemon Cream Sauce

1 lb veal cutlets, pounded to 1/8 inch thickness (you could use pork if you are not a veal eater)

2 tablespoons butter

2 cups Panko

2/3 cup flour

2 large eggs

1 cup dry white wine

1 cup chicken broth

¼ cup lemon juice

1 tablespoon Thyme

¼ cup chopped green onion

10 tablespoons butter

¼ cup whipping cream

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Put Panko on one plate, flower on another, and beaten eggs in a bowl. Salt and pepper the veal. Cover the veal with flour, dip in the egg, and press into the Panko. Put it on a plate or baking sheet, cover and chill.

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In a saucepan, add wine, broth, lemon juice, thyme, and onion. Simmer until reduced – 10 to 15 minutes. Add butter 2 tablespoons at a time, stirring constantly. Add cream to thicken and remove from heat.

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Melt 2 tablespoons butter in skillet and cook veal until brown, about 2 minutes per side.  Make sure the pan is hot when you start cooking the veal. Transfer to the oven to keep warm if needed.

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Serve veal with sauce drizzled on top. Add Scalloped Potatoes and Baked Asparagus.

Greek Power Food

 

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I bought the Weight Watchers Power Foods Cookbook because it makes it easy to count calories.  Everything is broken down for each recipe. The problem is I can’t follow a recipe. There is always something that isn’t right with it and I have to change it to my liking. I am going to present the recipe as it is in the book.

I made the following changes. Ground chicken? Just didn’t appeal to me somehow. So I substituted ground lamb. Don’t know why that is better but it just is. Non-stick cooking spray. What is that? Really. Sorry, I can’t do it. I used butter. Plus I used a whole egg instead of egg whites. Everything else is in there.

Of course, it kind of throws the calorie counting out the window. With the butter and the lamb I figure if I double the calories, I’m good.

Greek Chicken and Spinach Phyllo Pie

1 lb ground skinless chicken breast

1 onion, chopped

1 garlic clove, minced

½ tsp curry powder

½ tsp ground cinnamon

¼ tsp ground allspice

¼ tsp salt

¼ tsp black pepper

½ cup tomato sauce

1 10-oz package frozen chopped spinach, thawed and squeezed dry

1 cup crumbled reduced-fat feta cheese

2 large egg whites, lightly beaten

8 (9X14 inch) sheets frozen phyllo, thawed

6 servings

239 Cal. Each

Preheat oven to 375 degrees F.

Spray 9 inch pie plate with nonstick spray. (Here I use olive oil.)

 

Filling:

Spray large nonstick skillet with nonstick spray (again- olive oil) and set over medium heat.  Add chicken (lamb) and onion. Cook until meat is done.

Add: Garlic, curry powder, cinnamon, allspice, salt and pepper.

Stir to mix well.

Add tomato sauce and simmer until thickened – about 5 minutes.

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Transfer to a large bowl. Stir in spinach and feta. Add egg whites (whole egg).

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Lay 1 phyllo sheet in the pie plate; lightly spray with nonstick spray (brush with melted butter). Keep remaining phyllo covered with damp paper towel (dish towel) and plastic wrap (not needed) to keep it from drying out. Repeat with 3 of the remaining phyllo sheets, placing corners at different angles and lightly spraying each sheet with nonstick spray (melted butter).

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Spoon filling into the crust.

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Top filling with remaining 4 phyllo sheets, repeating layering and spraying with nonstick spray (butter). Roll up edges of phyllo toward center to form 1 ½ inch wide rim.

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Bake until phyllo is golden brown 30-35 minutes. Let stand 5 minutes before serving. Cut into 6 wedges.

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Blogging and Chocolate Cake

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“Do not go where the path may lead, go instead where there is no path and leave a trail.”

I have been blogging for two years now. Seems like just yesterday. I started my blog to promote my book, Expat Alien. I didn’t know what I was doing or if anybody would even read it. What I found was a whole new world. There are millions of bloggers out there. I had no idea. People blog about everything. Some blog a lot, some not so much.

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To mark the occasion I though I might find one of Julia Child’s cake recipes. It seemed appropriate since she was an expat. However her recipes tend to be three and four pages long and that is a lot of work. So here is my favorite chocolate cake recipe that I have made a million times. It comes from the Joy of Cooking 1975 edition.

And keep on blogging!

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Cocoa Devil’s Food Cake

Two 9-inch round pans

Pre heat oven to 375 degrees F

Combine, beat until well blended, and set aside:

1 cup sugar

½ cup cocoa

½ cup buttermilk or yogurt

Beat until soft

½ cup butter

Add gradually and cream until light:

1 cup sifted sugar

Beat in, one at a time:

2 eggs

Beat in cocoa mixture.

Sift before measuring:

2 cups cake flour

Resift with:

1 tsp baking soda

½ tsp salt

Add the flour in 3 parts to the butter mixture, alternately with:

½ cup buttermilk or yogurt

1 tsp vanilla

Beat batter after each addition just until smooth.

Grease the pans and cook for 35 minutes in a 375 degree F oven.

When cooled, spread the cake with your favorite icing.

 

 

52 Food Fridays

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My new book is finally out in paperback and Kindle.

Paperback

Kindle

 I dedicated this book to my mother.

Here she is in up country Burma in the 1950’s.

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ACKNOWLEDGMENTS

My mother taught me to be adventurous in the kitchen. I grew up overseas, often in countries where supplies were limited and inconsistent. My mother is the queen of improvisation. She can find a substitute for anything. I took this viewpoint when I went to live overseas myself. I improvised and I invented. Cooking should be an adventure.

She raised three children in Burma, USA, Mexico, Colombia, Nigeria, and the Netherlands.

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Easy Hunter’s Chicken

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Easy Hunter’s Chicken

1 lb chicken breasts

½ cup flour seasoned with salt and pepper

1 Tbsp olive oil

2 tsp basil (or use fresh if you have it)

1 tsp thyme

2 cloves garlic, diced

1 bay leaf

2 cups chicken broth

1 cup red wine

1 cup crushed tomatoes

1 – 2 cups frozen mixed vegetables, thawed

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Dredge the chicken in seasoned flower and cook in olive oil.

Add rosemary and garlic

Add chicken broth, wine, and crushed tomatoes

Let simmer for about 30-45 minutes, until chicken is very tender.

Add frozen veggies and cook until hot.

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I served this with mashed potatoes but it is good rice or noodles.

 

 

 

Ginger Beef

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Ginger Beef

1 lb beef cut into strips (something tender)

1/4 onion, chopped fine

1-2 garlic cloves, chopped fine

1 Tablespoon fresh ginger, chopped fine

1/2 cup soy sauce

1 cup water

1 1/2 cups rice

2 cups broccoli florets, frozen.

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Stir fry the beef in a little oil along with the onion, ginger and garlic.

Add the soy sauce and water.

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Add the rice.

Cover and simmer for 15 minutes.

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Food Friday: Hummus

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Food Friday Number 52!

Hummus

1 19 ounce can chick peas (garbanzo beans)

3 cloves garlic

1/4 cup olive oil

3 Tablespoons lemon juice

1/2 teaspoon salt

1/4 cup tahini (sesame paste) – use fresh if you can find it

2-3 Tablespoons water

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Rinse the cooked chick peas in water. Add to food processor and process.

Add the oil, tahini, garlic, lemon, and salt.

Process until smooth.

Add water to soften to desired consistency.

Serve with Pita Chips.