It has been 15 months, yes MONTHS, since my last post ... honestly I'm still in shock. I miss my food blog, and so, hopefully, I'm back - well, at least for this one post! I'd try and write about where I've been, but honestly SO much has happened in the last 15 months that it would just take too long, and I'm hungry, so let's move to the food! [Give me another 15 months and I'll write a post on what's up, but in the meantime check out what's been taking up all my time on my family blog].

Obviously I'm busy, and so I find it appropriate to come back with a very easy crock pot (aka slow cooker) recipe. In my opinion, there is nothing more satisfying then having dinner "done" before lunch. There was a brief period of time on the boat when we owned a solar cooker and I was always so proud of myself when I could announce, "dinner is done" at 10am (yeah, so technically it wasn't done-done, but you get the drift).

Not only is this pork roast recipe easy and delicious, but the potential dishes that can be made with the leftovers are endless ...

Ingredients

3-lb boneless pork roast
8 cloves garlic, thinly sliced
1 1/2 cups vinegar (any variety; white, red-wine, apple)
1 cup fresh cilantro*
1 medium onion, cut into wedges
1/4 cup water
1 tsp dried oregano
1 tsp ground cumin
s&p to taste
1 Tb cooking oil
2 red onions, thinly sliced
1 capsicum (bell pepper) any color, thinly sliced, optional
1/2 cup lime choice
tortillas, buns, or kaiser rolls (heated or toasted)

Method
Trim the fat from the meat. Make small slits on all sides of the meat and insert half of the sliced garlic into the slits. Place the meat into a slow cooker.

In a blender or food processor combine the vinegar, cilantro, onion wedges, water, oregano, cumin, remaining garlic, and salt and pepper until smooth. Pour over the meat.

Cover and cook on low-heat for 10-12 hours or on high-heat for 5-6 hours**.

Just before serving, heat the oil in a large skillet, over medium heat. Cook the red onions (and peppers if using) until tender, about 15 minutes. Reduce heat and carefully add the lime juice, cook and stir for 3 to 5 minutes or until the lime juice has evaporated.

Removed the meat from the slow cooker and shred by pulling two forks through it in opposite directions; discard any fat. Transfer shredded meat to a large bowl. Add 1 cup of the cooking liquid from the slow cooker, toss to coat.

Serve shredded meat on toasted bun/roll or tortillas, topped with red onions/pepper mixture.

Tips

*If you don't have fresh cilantro on hand, use dried, or better yet stock up with frozen cilantro cubes (as found in the freezer section at Trader Joe's)

**You can use a roast straight from the freezer: Cook on low for 1-2 hours, then move to high for another 4-5 hours. Or cook on high for an extra 1-2 hours.

Leftovers: Unless you are feeding a family of 8-10, then you'll probably have some meat leftover. Consider freezing portions of the leftover meat and using later in Mexican Tortilla Soup, on tostadas, in a salad, or with BBQ sauce as BBQ pulled-pork sandwiches.

Continue reading "Good for Everything Pork Roast" and recipe ...

It's cold outside today. Rain, no make that hail, is pounding down. If it wasn't such a hassle to get the heater going (always is the first time) then we'd probably have that baby cranking, but instead we're sitting around in fleece and sweats and I've got a blanket over my shoulders. Definitely a soup day!

This is a hearty soup with the perfect amount of spice. It's easy to make, the ingredients are simple, and it reheats well (so make extra). I tend to make a big 'ol pot and freeze half. I love the fried tortilla strips with it - they really make the soup.

Ingredients

1 Tbsp olive oil
4 garlic cloves, minced
2 onions, chopped
1/2 bell pepper (capsicum), red or green, chopped
2 jalapeno chili peppers, diced
2 chicken breasts, skinless
3 tomatoes, chopped
2 tsps cumin
4 cups chicken stock
1 cup corn, canned (drained) or frozen
1 Tbsp tomato paste
salt and pepper

To Serve:
8 corn [or flour] tortillas, cut into 1/8" thick strips
canola oil, for pan-frying
2 avocado, halved, pitted, peeled, diced (optional)
1 cup Jack cheese (optional)
1/2 cup fresh cilantro leaves, chopped (optional)

Method
In a large pot saute the onion, garlic, chili peppers, and bell pepper with olive olive until soft.

Add the chicken breasts, tomatoes, cumin, and stock, and bring to a boil. Reduce heat to a simmer. When the chicken breasts are cooked through (about 15 minutes) remove from the pot and shred (use two forks to pull apart meat).

Return the shredded chicken to the pot along with the corn and tomato paste and simmer 30 minutes.

While the soup is cooking heat 1-inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke add the tortilla strips in batches and fry until crisp on all sides. Remove to a paper towel lined plate and sprinkle with salt.

Salt & Pepper to taste. Serve topped with tortilla strips, avocado, and cheese. Garnish with cilantro and lime wedges. Serves 4-6

Tips:
If you don't want to fry your own tortillas you can substitute corn chips.

If freezing, let the soup cool and store in an airtight freezable tupperware or ziplock. You can fry the tortilla strips ahead of time and store them in an airtight bag in a dry, cool place for about one week. If they get soft just bake them for a few minutes until crisp again. To reheat the soup, let it thaw completely and then gentle heat until warmed through.

Feel free to throw in extra chilis if you like things spicy!

Continue reading "Mexican Tortilla Soup" and recipe ...

'Tis the season for sports. You've got the NBA, MLB, and NFL. There's the World Series, Monday night football, college games, pro games, and even fantasy games. And for foodies and sport fans alike there's the game-food. What better excuse do you need to produce a delicious spread? There is nothing wrong with traditional sporty foods - who doesn't love 7-layer dip or buffalo wings - but how about something just a wee bit different?

When we were moored in Savusavu, Fiji, we used to go into the Yacht Club on Friday nights, and if we were lucky their TV and generator would be working so we'd be able to catch some Rugby or Rugby-Sevens. And if we were REALLY lucky the local Fijian-Indian woman from down the street would show up with her Samosas. These were delightful stuffed pastries full of vegetables, potatoes, and spices - Chris and I would eat so many that we'd call it dinner.

For me, one critical criteria for game-food is that I need to be able to make it ahead of time, after all I don't want to be banging around the kitchen ('er galley) while all my friends are in front of the tube catching the action. I wasn't too sure how these samosas would keep, as they are definitely best served warm, so I did a bit of experimenting. There are two ways you can make them - using a puff/filo pastry or using wonton wrappers (and of course the third way is to make your own dough). If you use the puff pastry or filo the samosas can be baked, therefore you can make them ahead of time, store them in the refrigerator or freezer and then bake just before serving. If you would like to use the wonton wrappers they are best fried. To make these ahead, fry as directed, cool completely, and then freeze. Thaw for about an hour and then pop them in the oven (on a lightly greased baking sheet) for about 5-10 minutes which will not only heat them up but bring back their crispness.

Happy Game Day!

Ingredients: 2 potatoes, peeled, cooked until soft, and chopped finely 1 carrot, finely diced 2 cloves of garlic, crushed 1 onion, finely chopped 1/2 cup frozen peas 1 Tbsp vegetable oil 2 Tbsp lemon juice 1 Tbsp soy sauce 2 tsp curry powder (more to taste) 1 tsp ground cumin 1/4 tsp ground cinnamon 1/2 tsp fresh chili, diced salt & pepper to taste puff pastry, wonton wrappers, or filo dough oil for shallow pan frying (if not baking) Mint Yogurt Sauce for dipping (recipe below) Method: Saute the onion, garlic, and carrot in 1 TB oil until the onion just starts to turn soft (carrots should still be crisp). Mix in the lemon juice, soy sauce, chili, and spices - heat until fragrant. Remove from heat Add the potatoes and frozen peas to the onion-carrot mixture. Using puff pastrys (good fried or baked), wonton wrappers (best fried) or filo dough (best baked); Cut 4 inch rounds and place a heaping teaspoon of the mixture on one side of each round. Fold the round over and seal edges (if puff pastry press together with fork, if wonton seal with water or by pressing, if filo dough using fork or press with fingers). If baking: follow the directions on pastry package - baking on greased baking sheet until pastry is nice and brown. If frying: Heat 3/4 inch of oil in a pan; add samosas and cook 2-3 minutes on each side or until golden browned. Drain on a paper towel. Serve hot with Mint Yogurt Sauce. Makes about 25 samosas

Mint Yogurt Sauce: 1 cup plain, thick (such as Greek-style) yogurt 3 Tbsp fresh mint leaves, chopped 1/2 tsp ground cumin Combine all ingredients in a blow and stir until smooth. Store in the refrigerator.

Continue reading "Game Day Food: Samosas" and recipe ...

As much as I like to spend time in my galley, there are times when I just want something quick and easy ... without compromising on taste or quality. I find that there are numerous dishes I can make with a good jar of salsa - this being one of them. The great thing about this dish is that since you are baking the chimichangas you aren't including all that extra fat from frying.

In keeping with the "quick and easy" theme, I'll be quick; forgoing a lengthy post ... instead I'll just tell you that these are simply delicious and get right to the recipe.

Ingredients 1 jar (about 1 cup) salsa of choice (I like a chunky style with medium heat) 1 tsp ground cumin 1/2 tsp dried crushed oregano 1 1/2 cups cooked chicken, chopped 2 green onions, finely chopped 1 1/4 cup shredded cheese (use cheddar or a mix of cheddar and monterey jack) 4 burrito size tortillas Condiments of choice (sour cream, extra salsa, green onions, diced chilies) Method Mix together 3/4 cup of the salsa, cumin, oregano, chicken, onions, and 1 cup of the cheese. Place a fourth of the mixture in the center of each tortilla. Fold opposite sides of the tortilla over filling and then roll from the bottom up and place seam-side down on a lightly greased baking sheet (use a baking sheet with a slight lip so that juices from the salsa don't spill over). Pour the remaining 1/4 cup of salsa over the top and sprinkle with the remaining 1/4 cup of cheese. Bake at 400 F for about 20-25 minutes (edges should be brown and cheese melted). Serve with condiments of choice

Notes I was curious to if these could be frozen. After filling and rolling, I placed the chimichangas in a freezer ziplock and froze. I thawed in the refrigerator overnight, placed on a baking sheet, added the salsa and cheese and baked as directed. They were almost just as good as the original (I noticed that the bottoms were ever so slightly soggy from the thaw).

Continue reading "Oven-Fried Chicken Chimichangas" and recipe ...

A couple of weeks ago Chris and I took a little day trip to the Greek Island, Kastelorizo. It was a perfect day with one exception; no Greek Gyro. The entire week before I had been drooling over the thought of a gyro. The problem was that most places don't start up their rotisseries until after 3pm and that's when we had to catch our ferry back to Turkey. Well, I couldn't let it go - I just had to have a gyro; even if it meant making it myself!

Kastelorizo, Greece.

The Arabic shawarma and Mexican tacos al pastor are similar to gyros and they are all derived from the Turkish döner kebab. The short explanation is a kind of meat (pork, lamb, or chicken) slowly roasted on a rotisserie. In Greece the gyro is usually served in fresh pita bread stuffed with tomatoes, onions, tzatziki sauce, and sometimes french fries. About.com has a good explanation on how the layers of meat are spiced and skewered onto the rotisserie. They are delicious. For years I have been saying to Chris, "I can't wait until we get to Greece and can have real Gyros!" (my last visit being in 2001).

Before I get into the recipe - a quick word on the pronunciation of gyro. I think you will find that in America (including many Greek restaurants) most people pronounce gyro as JYE-roe or GEE-roh. However, the more accurate Greek pronunciation is closer to YEE-roe (with no real distinguishable G or J sound). Just something to keep in mind should you actually travel to Greece. The truly accurate pronunciation is quite difficult for Americans as the word is spelled with an initial gamma ('jiros), which is generally pronounced as a palatal glide before the front vowels (or more simply put a very soft G) - which most Americans (including myself) can't imitate.

I think you'll find this recipe makes pretty tasty Gyros, but if you've ever had an authentic one you'll know that there is no substitute for the rotisserie (but hey, sometimes you've got to compromise). I've included a recipe for pita bread and tzatziki sauce; both of which you can also buy in most grocery stores (if you're looking for a quick & easy dish). This is also a great make-ahead dish. When I made it for our friends I got everything chopped up and ready to go the morning of and when they arrived all I had to do was throw the skewers on the BBQ and warm up the pitas.

Gyros
2 lbs lamb, cut into small, thin cubes *
1/3 cup olive oil
1/2 cup lemon juice
3 garlic cloves, peeled and quartered
1 tsp fresh thyme
2 tsp fresh oregano
2 large red onions, cut into thinly sliced rings
3 tomatoes, chopped
6-8 pita bread rounds (recipe below or store bought)
Tzatziki sauce (recipe below or store bought)

It is best to marinate the lamb overnight - this really helps tenderize it and soaks in the flavor. Combine oil, lemon juice, garlic and herbs. Set aside 1/4 cup of the marinade. Mix the lamb with the remaining marinade and refrigerate overnight (refrigerate reserved marinade separately).

It is best to marinate the onions for a few hours (overnight cause the onions to start and break down). Combine the reserved marinade with the sliced onions and refrigerate several hours. Occasionally stir (or shake) to mix well. Before serving lift onions out of the marinade with a slotted spoon.

Thread lamb onto skewers and grill about 10 minutes (turning & basting often) or until lamb is nicely browned on the outside but slightly pink inside. * I like to chop my lamb pretty thin; just large enough to get it onto a skewer. This makes it closer to an authentic gyro where they fill the pita with slices of meat.

Serve cooked meat with onions, tomatoes, tzatziki and warm pita breads. I like to serve it buffet or family-style; letting each person fill their own pita with desired amount of meat and condiments.

Makes about 6-8 Gyros

Tzatziki
2 cucumbers
400g (14oz) Greek-sytle (thick) plain yogurt *
3 garlic cloves, minced (more to taste)
3 Tbsp fresh mint, finely chopped
1 tsp fresh oregano, finely chopped
1 Tbsp lemon juice

Cut the cucumbers in half and scoop out the seeds (discard). Leave the skins on and coarsley grate the cucumbers. Place into a small colander and sprinkle with salt; leave to drain for 15 minutes.

Mix the remaining ingredients in a bowl until well combined.

Rinse the cucumber under cold water and, in small handfuls, squeeze out any excess moisture. Combine the cucumber with the yogurt mixture. Season to taste with salt and pepper.

I find it's good to let this sit in the refrigerator for a few hours before serving so that the flavors blend (it will keep in the refrigerator for 2-4 days), however it can be served immediately. Garnish with additional mint.

* If you are unable to find a thick yogurt, you can strain regular yogurt through a cheesecloth. Spoon yogurt into a cheesecloth and tie edges with string. Suspend over a bowl or place in a colander and let stand to drain for several hours. The moisture will drip from the yogurt.

Makes 2 cups

Pita Bread
5 cups flour
1 1/2 tsp salt
1 pkg (~ 2 1/4 tsp) dry yeast *
1 3/4 cups warm water
1 tsp sugar
2 Tbsp vegetable oil

In a large bowl mix 4 cups of flour with salt.

* If you are using a rapid-rise yeast you can mix it directly with the dry ingredients and then stir in hot water (~130 F) and oil. If you are using an active dry yeast (not instant) then add the yeast to 1 cup of warm water (~ 100-115 F) with the sugar. Let sit for 5-10 minutes, until foamy, and then add to the dry ingredients with the remaining water and oil.

Stir in enough of the remaining 1 cup of flour to make a soft dough. Turn out to a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Place in a large clean bowl, cover loosely with lightly oiled clear wrap and leave to rise, for about 1 hour or until doubled in bulk.

Knock back the dough. On a lightly floured surface divide dough into 12 pieces and shape into smooth balls. Cover loosely and let rest 5 minutes. Roll out each ball; either into ovals or round circles - approximately 6-8 inches (long or diameter pending desired shape) and 1/4 inch thick.

Place on a floured dish towel (or surface), cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 450 F. Lightly sprinkle un-greased baking sheets with cornmeal. Place pitas on sheets and cook 4-6 minutes, or until puffed up; they do not need to be browned. You can cook the pitas in batches, but be sure that the oven has reached the recommended temperature before the pita breads are baked (this ensures that they puff up).

Best served warm. If making ahead of time, place stacks into foil and heat on the BBQ (or oven) just before serving.

Makes 12 pita
llz=36.1489,29.5908,12

Continue reading "The Greek Gyro" and recipe ...

If you've never had Jansson's Temptation (aka Janssons frestelse), then you're in for a pleasant surprise. But first you've got to get past the ingredients.

I first heard about Jansson's Temptation from Chris ... any time we'd talk about Sweden or visit IKEA, he'd go on and on about this dish. All I knew at the time was that it was some potato dish with anchovies - and given that Chris likes pickled herring (another big Swedish thing) - I never really gave the dish much thought (to put it bluntly I didn't think it sounded very tempting at all!).

Then, last year, we found ourselves in an IKEA (in Australia). We were in heaven. Now, I thought everybody knew IKEA has a food section, but I was just recently talking with some friends and mentioned this and was surprised to find they had no clue about the food section in IKEA. If you've never been - go. Smoked salmon, tubes of roe, pickled herring, crackers & biscuits, and numerous other delights await. On our last visit Chris and I were perusing around, practically drooling, when we spotted a Swedish cookbook. It was only $4 and the first recipe listed was Jansson's Temptation! While still not convinced about this dish, we purchased the cookbook and some Sprats (more on sprats later).

Luckily those little tinned sprats last a long time, because I never got up the courage to make the dish ... until a few days ago. Jansson's temptation is a Swedish casserole made up of potatoes, onions, sprats, and cream. Until you've tasted it, it might be hard to find it appealing. The key is the sprats - and it's something you'd never realize unless you knew the difference between a Swedish Sprat and an Anchovy. I didn't. I'd always thought the dish called for anchovies, but upon further research and actually opening the sprats from IKEA, I learned that it is a common mistranslation (using anchovies instead of sprats). This is because sprats, a herring-like oily fish pickled in sugar, salt and spices, are known in Sweden as "ansjovis" (while true anchovies are sold in Sweden as "sardeller"). I tasted the juice from the sprats and was surprised to find not a hint of fishy flavor, but rather a blend of spices that reminded me of Christmas (think cinnamon, cloves and cider).

Enough rambling - on with the recipe. BTW - once you fall in love with this dish you'll want to make double, as it can be frozen (see below for freezing / re-heating directions).

Ingredients:
5-6 potatoes
2-3 large onions, thinly sliced
2-3 100g (3.5 oz) tins Ansjovis (Swedish style sprats), reserve the liquid.
(If hesitant about the flavor start with one tin, but I guarantee after your first time you'll be using 2 or 3 tins!)
2 Tbsp butter
1 1/2 - 2 cups of heavy cream (more to preference)

Method:
Peel the potatoes and cut into matchstick-size strips (roughly grated, mandolin slicer, or thin french-fry sized strips all work as well).

Saute the onions gently in the butter until they are golden brown.

Lightly grease a low, wide baking dish and put alternate layers of potato, ansjovis, and onion; beginning and ending with a layer of potato. Pour over half the cream, the reserved liquid from the ansjovis, and dot with a few knobs of butter. (You can also salt & pepper the layers, to taste - careful with the salt as the ansjovis are already quite salty).

Bake at 400 F (200-225 C) for about 45 minutes. Half-way through (20 minutes) pour over the remaining cream. The amount of liquid varies and may need to be adjusted - should be creamy and moist but not wet and runny* (see note at bottom).

The potatoes should be soft and the top nicely browned. Let sit 10 minutes before serving.
Serves 4. (Freezing instructions below photos)

The final results (click filmstrip or slideshow icon on the bar to load):

BlurbBits for This Entry

Freezing:
Whether making double, or separating into two dishes this is a great freezer dish. After baking let cool and wrap tightly to freeze. Thaw completely before heating; cover with foil and heat at 400 F until hot & bubbly. Check your liquid - you may need to add a little more cream during the reheat.

*Note:
When I made this dish I used two pans; one we ate right away and the other I froze. The first eating Chris reported that it was excellent, but when he'd eaten it in Sweden it was "more creamy". So, when I heated the second dish I added more cream during the cooking. You'll notice this in the photographs - one looks a bit more creamy than the other. I thought both versions were delicious - it's really a matter of personal preference (and how clogged you'd like your arteries to be!).

Continue reading "Janssons Temptation (an amazing surprise)" and recipe ...

The other day I was talking to my sister about basil. I love basil and it is one of the few herbs I have been successful growing on the boat. The problem, however, is that when you get a really good plant going you end up with heaps and heaps of basil (my sister's current problem). More than you can reasonably use. Sure you can add a few leaves to various dishes, but what to do when you are trying to use bulk amounts? A good pesto is delicious, but how about something new? That's when I discovered this dish - Red Pesto Lamb Pasta.

It fit a second requirement of mine as well, and that was to use lamb. There are some great butcher shops selling excellent lamb here in Finike (Turkey), and I like to utilize the local favorites as much as possible. Of course shopping in any foreign country, no matter how "civilized" is difficult. The very first thing I learned when we started traveling was to substitute, substitute, substitute! In this dish I ended up using pistachios instead of pine nuts for the pesto (very recommended), and finely chopped lamb instead of minced lamb.

Red Pesto Sauce
1/2 cup sun-dried tomatoes, drained chopped
3 cups fresh basil (loosely packed)
3 garlic cloves
1/2 cup fresh Romano cheese, grated
1/2 cup pistachios, shelled (or pine nuts)
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

In blender or food processor; blend together all the ingredients until desired chunkiness. This pesto can be used on hot pasta alone, or is great in the following lamb pasta recipe. Makes about 1 1/2 cups.

Lamb Pasta
500 grams (1-lb) lamb, ground
1 onion, finely chopped
2 garlic cloves, finely chopped
2 red peppers (capsicums), deseeded and diced
1/2 recipe red pesto (recipe above, you may also be able to find it in your local grocery store)
400 grams (~14 ounces) can chopped tomatoes
150 grams (~5-6 ounces) dried pasta shapes
Romano or Parmesan cheese for serving.

1. Heat a large frying pan with just a touch of oil. Add the lamb, onion, and garlic and fry for 5 minutes. Stir in the peppers, pesto, and tomatoes and simmer for 20 minutes, stirring occasionally.

2. Meanwhile, cook the pasta according to the package instructions. Mix into the meat sauce.

Serves 4.

The other great thing about this recipe is that it can be frozen. So make a double batch and freeze half for later in the month, or add this to your OAMC (once a month cooking) recipe collection. You can either freeze the sauce alone - cooking the pasta fresh on the night of serving, or freeze it complete with the pasta. If freezing the pasta, slightly under-cook it so that when reheated it will be perfectly al dente and not mushy. Cool completely and freeze in a freezer container or freezer ziplock for up to 3 months. Thaw in the refrigerator overnight, or at room temperature for a couple of hours, then heat until nice and hot (if using the microwave keep loosely covered). You may need to add a small bit of water during the reheat to keep it nice and moist.

Continue reading "Red Pesto Lamb Pasta Recipe" and recipe ...