eat - Page 3

Roasted Kale And Egg On Toast

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My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.

This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.

I used the cashew cheese recipe from Nutrition Stripped.

 




Roasted Kale and Egg on Toast


Ingredients

  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish

Directions

  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.

Roasted Ranch Potato Salad

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My favorite ways to prepare potatoes is in salad form and the second best is roasted, this is the best of both worlds. Crispy roasted potatoes are sauced with fresh ranch style dressing, green onions, parsley and dill to make for a pleasing textural combination and tangy side dish perfect for any summer BBQ.

 






Roasted Ranch Potato Salad


Ingredients

  • 5 lb small potatoes
  • 1/4 c oil
  • 1 tbsp. salt

Dressing

  • 1/2 c sour cream
  • 1/4 c mayo
  • 1/4 c apple cider vinegar
  • 2 tbsp. ranch powder
  • 10 green onions, chopped
  • 1 bunch of parsley, chopped
  • 1/4 c fresh dill frowns
  • 1 ½ tsp. pepper

Directions

  1. Preheat the oven to 400F.
  2. Cut the potatoes into bite sized pieces, if they are small enough potatoes you can cut them just in half.
  3. Toss the potatoes with the oil and salt in a large roasting pan, roast for 40 minutes until the potatoes are tender and crispy.

Dressing

  1. Mix together the ingredients for the dressing and set aside until the potatoes are cooked.
  2. Mix together the roasted potatoes and the dressing while the potatoes are still warm, serve immediately.

Pork Banh Mi with Homemade Pickles

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I like to make food from everywhere, I pick up ideas on my travels but most of the time I make things that I haven’t eaten before. Researching and planning food is half the fun of my job, I get to be creative and look at what other people do but in the long run I can combine whatever I like to achieve the flavors I’m after. My banh mi sandwich is intense, fresh carrot and daikon pickles spiced with star anise, marinated lemongrass pork and a spicy cilantro mayo sauce on fresh baked bread. The components on their own are great, but all together stuffed into a baguette completes the package and a much easier vehicle for stuffing your face, I could eat a dozen of these!

I use this baguette recipe.

 

















Pork Banh Mi with Homemade Pickles


Ingredients

Carrot and Daikon Pickles

  • 3 c rice wine vinegar
  • 2 c water
  • ½ c sugar
  • 4 tsp. salt
  • 20 peppercorns
  • 2 star anise
  • 3 large carrots
  • 1 daikon radish
  • ¼ c packed cilantro

Pork Marinade

  • 3 lemongrass stalks
  • 2 inches’ ginger
  • 2 medium shallots
  • 10 garlic cloves
  • 6 tbsp. fish sauce
  • ¼ c soy sauce
  • ¼ c brown sugar
  • 2 tbsp. rice wine vinegar
  • 6 lb pork loin, thinly sliced

Cilantro Sauce

  • 1 c cilantro
  • 2 inches ginger
  • 4 garlic cloves
  • ¼ c sambal (sriracha paste)
  • 1 -2 limes, zest and juice
  • 3 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 c mayo

Sandwich

  • Baguette
  • Cucumber, sliced
  • Cilantro sprigs
  • Jalapeño, thinly sliced
  • Baguette
  • Cucumber, sliced
  • Cilantro sprigs
  • Jalapeño, thinly sliced

Directions

Carrot and Daikon Pickles

  1. The pickles are best if made at least 2 days in advance, 3 or 5 is best.
  2. In a medium pot add the ingredients from vinegar to star anise, heat until the sugar is dissolved.
  3. Peel the carrots and daikon radish, cut into medium length matchsticks, too long and you’ll pull them out of the sandwich while you eat.
  4. Add the carrots, daikon and cilantro into a large plastic container with a lid, toss it around to distribute the cilantro.
  5. Pour over the brining liquid and refrigerate for at least 3 days before use for best pickling.

Pork Marinade

  1. Roughly chop the lemongrass, ginger and shallots, add those and the garlic to a food processor, blitz until you have fine paste.
  2. Scrap the herb paste into the container you are going to marinade the pork in and add the remaining ingredients except the meat.
  3. Stir everything together, taste and adjust to your liking.
  4. Add the sliced pork loin, stir and marinade in the refrigerator for 4-8 hours.

Cilantro Sauce

  1. Into a food processor add the ginger and garlic, chop finely, add the sambal and grind into a paste.
  2. Add the cilantro, lime zest, lime juice, fish sauce and brown sugar, pulse a few times until the cilantro is chopped but not obliterated.
  3. Add the mayo and pulse until just combined, chill until needed.

Sandwich

  1. Cook the pork in a dry frying pan or on a large griddle, they cook quickly so keep a close eye on them and don’t over cook them, you want the center to to be a little pink.
  2. To assemble the sandwich slice open the baguette, smear sauce on both sides and stuff with the cooked pork, pickled vegetables and cucumbers, cilantro and jalapeno if desired.

Coriander Black Beans

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When I make Mexican food I usually end up making salsa or pico de gallo, I like to remove the inside seed gooey bits, the tomato caviar. It’s perfectly good to keep in, but I remove it so that my pico de gallo isn’t too wet and juicy; don’t like to throw it away! I usually throw it into whatever else is going with the meal, some meat for a taco or Spanish rice, but now I harvest that tomato goo on purpose to make these corianders spiced black beans.

Lots of onions and coriander bring simple black beans to life, the tomato caviar adds fresh tomato flavor, some sweetness and best of all no food goes to waste. I like to finish my beans with a homemade Puerto Rican style hot sauce called pique, it combines just a bit of heat with sweet pepper flavor. Chiles, cilantro and garlic are soaked in white vinegar with a splash of pineapple juice and rum, then left to sit for a week or so before it’s ready to use. I really need to make a recipe for that too!

 







Coriander Black Beans


Ingredients

  • 2 tbsp. oil
  • 3 onions, diced
  • 1 ½ tsp. salt
  • 1 ½ tbsp. coriander
  • juicy pulp of 1.5lb of tomatoes, tomato guts (about 1 1/4 cups)
  • 3 15oz cans of black beans, drained
  • 2 tbsp. apple cider vinegar or lime juice

Directions

  1. Heat the oil in a large pan, add the onions and salt, sauté until soft.
  2. Add the coriander and cook until fragrant, about three minutes.
  3. Add in the tomato guts and black beans, simmer for 15-20 minutes.
  4. Finish the beans with the vinegar.

Black Pepper BBQ Chicken Sandwich with Poblanos

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When I grill something for dinner over charcoal I feel bad letting the coals go to waist, so I try to plan ahead and grill a second item to use up that heat. Even if there is only enough heat to leave grill marks or kiss the items with a little BBQ flavor they are intended for another meal and can be reheated until they are cooked through. This sandwich was birthed from one of those second grill sessions, the chicken got some grill marks but didn’t cook through, but that worked out fine because I wanted to reheat it for lunch and this way the chicken wasn’t overcooked and dry. The BBQ sauce is packed with the spiciness of black pepper while the other components of the sandwich help balance the heat. Sharp vinegary red onions, earthy roasted peppers and creamy cheese to mellow the impact of the black pepper heat.

 














Black Pepper BBQ Chicken Sandwich with Poblanos


Ingredients

Black Pepper BBQ Sauce (makes 2 cups)

  • 1 tbsp. oil
  • 1 medium onion, diced
  • 4 garlic cloves, crushed
  • 2 tbsp. tomato paste
  • ¼ c water
  • ½ c ketchup
  • ¼ c molasses
  • ¼ c apple cider vinegar
  • 2 tbsp. coarsely ground black pepper
  • 2 tbsp. lemon juice
  • 1 tbsp. brown sugar
  • 1 tbsp. Worcestershire
  • 1 tbsp. chili powder
  • 1 tsp. cayenne
  • ½ tsp. cumin

Pickled Onions

  • 1 tbsp. sugar
  • 1 tsp. salt
  • ½ c red wine vinegar
  • ½ c warm water
  • 1 red onion, thinly sliced

Chicken

  • 6 lb boneless, skinless chicken thighs
  • 1 c black pepper BBQ sauce

Sandwich

  • 1 c black pepper BBQ sauce
  • 1 c mayo
  • Hoagie rolls
  • Roasted poblano peppers
  • Sliced monetary jack cheese

Directions

Black Pepper BBQ Sauce

  1. Add oil to a small pot and heat on medium heat, add the onions and garlic, sauté until tender, about 5 minutes.
  2. Add in the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 minutes.
  3. Puree the sauce with a stick blender or in a blender.
  4. Let cool before using the sauce as a marinade on the chicken.

Pickled Onions

  1. Mix together everything for the pickled onions pressing down the sliced onions below the surface of the liquid. Let marinade for at least 4 hours.

Chicken

  1. Mix together 1 cup of the cooled BBQ sauce with the chicken thighs, let marinade at least 8 hours, best overnight.

Sandwich

  1. Cook the chicken, grilled or broiled, your choice, when the chicken is cooked slice into strips.
  2. Mix together the remaining cup of BBQ sauce with the mayo.
  3. Preheat the broiler to high.
  4. Spread both sides of the hoagie roll with the BBQ mayo sauce and stuff the rolls with chicken, pickled red onions, roasted poblano peppers and top with the sliced cheese.
  5. Place under the preheated broiler for about 2-3 minutes until the cheese is melted.

Black Bean Braised Tofu

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52 weeks of cooking – Tofu

It may be hard to believe, but there are some days when I don’t want to cook, the key word there is some. And on those rare occasions where I don’t want to cook but still need to cook because there are no leftovers, I turn to this simple tofu recipe. Sure there are ones that are even more simple, but this one gets me excited and I’m willing to put in the few minutes of effort to make what I know to be a flavorsome meal.

After a minute or so of prepping ingredients they get tossed into a small pan in just a few steps, the block of silken tofu is plopped in and the sauce is spooned over the top where it brassies for about 5 minutes, or as long as you can wait.

 








Black Bean Braised Tofu


Ingredients

  • ¼ c hot water
  • 1 tbsp. salted black beans
  • 1 tsp. oil
  • 1 tsp. minced ginger
  • 2 garlic cloves, minced
  • 2 tsp. sriracha paste
  • 1 tsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • 1 lb silken tofu
  • 2 green onions, chopped

Directions

  1. In a small measuring cup add hot water and black beans, let this soak while you prepare the rest of the ingredients.
  2. In a small pan sauté the ginger and garlic with the oil until fragrant and the edges of the garlic is starting to brown.
  3. Add the sriracha paste followed by the soaked black beans and their soaking liquid.
  4. Add the soy sauce and rice wine vinegar, let this mixture come to a low simmer and add the block of silken tofu.
  5. Simmer the block of tofu for 8 minutes spooning sauce over the top occasionally, gently flip the tofu half way through cooking, it can be helpful to cut the block in half or quarters depending on its size.
  6. When finished cooking garnish the tofu with chopped green onions and serve with rice.

Swedish Apple Pie

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The group of friends I made on Bounty will always be with me even if we are miles apart, we bonded over a shared love of the ship. Every few years a group of us gets together for some event, recently it’s been weddings, but other times it’s more casual, we just happen to be in the same location. The first occasion that we all got together after not having seen each other since departing Bounty was unfortunately at her memorial, she sank off the coast of North Carolina in 2012. My husband and I flew to Massachusetts, we stayed with a friend’s family, one of the nights we were just hanging out and reminiscing about the boat and I happened to be spying on my friend’s dad as he made dinner.

One dish in particular caught my eye, I could tell even from afar that the measurements were simple but were going to yield something magical. A stick of butter, 1 cup of sugar, 1 cup of flour, 1 egg and a pinch of salt. That’s it, melted, mixed together and poured over sliced apples dusted with cinnamon. Not only is the beauty of this pie in its simplicity but in the combinations of textures, at the bottom is cooked apples, followed by a soft cakey layer and topped off with a little crispy crunch from the sugar granules. It’s great served with vanilla ice cream, but even better yet, homemade cinnamon ice cream.

 











Swedish Apple Pie


Ingredients

Apples

  • 4 large apples
  • 1 tbsp. sugar
  • 1 tsp. cinnamon

Topping

  • ½ c butter, melted
  • 1 c sugar
  • 1 c flour
  • 1 egg
  • ¼ tsp. salt

Directions

Apples

  1. Preheat the oven to 350F.
  2. Peel, core and slice the apples into medium wedges, place in the bottom of a 9-inch baking dish and toss together with the sugar and cinnamon, set aside.

Topping

  1. Mix together the ingredients for the topping and pour over the prepared apple slices.
  2. Bake at 350F for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Books a Sail and San Juan Escape

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As the season finally begins to comes to an end I am burnt out. I can image that when you don’t live and work in the same location going home is relaxing, you get away from the stresses of your job and are able to put the day behind you with a little more ease. When I relax I just go over to the other side of the galley, to the mess table and sit there thinking of all the things I could and sometimes should be doing instead of sitting. So with that in mind, that I’m getting tired of the season I glomped two overnight trips together in one post.

Books A Sail

Think of this sail as a mini book club, the passengers are told in advance what books to read and each day they discuss a different book. This year we read Feathers by Thor Hanson, Wind by Jan DeBlieu and Mink River by Brian Doyle. We even had Thor Hanson the author of Feathers come on board with us and help lead the discussion on his own book. Last year on this trip a passenger asked me if I had a cook book, I don’t, she said I should and that she worked for a small publishing company and was willing to help me out. We had a few conversations about writing a cook book and I did some of my own research, starting this blog is my first step towards writing cookbook. My plans for the winter are to start choosing and testing recipes for my future cookbook.

Day 1
Lunch: Calzones stuffed with pepperoni, ricotta and green bell peppers, Italian dressed salad
Dinner: Chicken paprikash with crème fraiche, egg noodles and grilled Brussel sprouts






Day 2
Breakfast: Oatmeal, honey bun muffins and fruit
Lunch: Split pea soup with pulled pork and sauerkraut open faced sandwiches
Dinner: Korean BBQ meatballs, rice, doenjang green beans and kimchi pancakes
Dessert: Swedish apple pie with cinnamon ice cream





Day 3
Breakfast: Artichoke quiche with bacon, fruit and sourdough toast
Lunch: Preserved lemon chicken wraps with garlic sauce, Mediterranean pickles and tabouli


 

San Juan Escape

This trip is always done towards the end of the season, I get it, sometimes you just need a name for a normal trip, but we’re not escaping the San Juans, we are going right to them! I need to escape them! Help! I guess the idea for this trip is more so to explore the islands, have some time ashore for a hike or so, but we had some pretty wet weather so there was really no time ashore.

Day 1
Lunch: chicken pot pie with leeks and fennel, green salad and brown butter peas
Dinner: Turkish meatballs with rice and yoghurt, tahini roasted eggplant


Day 2
Breakfast: Apple and cheddar biscuits with ham, fried eggs and fruit
Lunch: Shrimp laksa noodle soup with bok choy
Dinner: Cornbread and chorizo stuffed pork loin with poblano cream sauce, boiled potatoes and green beans
Dessert: Poached pear tart


 

Day 3
Breakfast: Pancakes with pecan maple syrup, sausages and fruit
Lunch: Mushroom and beet soup with onion rolls

Papa’s Zucchini

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During the summer I’d visit my grandparents, all by myself, we called it Grandma Camp. Most of the time my grandma would be the one entertaining and taking care of me, but when it came time for dinner my Papa took over. He always made dinner, there were several classics that we had time and time again, beef stroganoff, braised short ribs and baked spaghetti. The dish that always make me think of my Papa is his zucchini side dish, I can still remember picking zucchini from the garden and them still being warm from the hot Californian sun.

Zucchini or summer squash gets sautéed with red onions, oregano and a little wine, red or white will do. The onions are caramelize before adding the zucchini, they give sweetness and depth of flavor while the oregano adds a little earthiness and you can’t say no to a little splash of wine.

 




Papa’s Zucchini


Ingredients

  • 2 tbsp. olive oil
  • 1 large red onion, sliced
  • 1 tsp. salt
  • 6 medium zucchini, cut into half moons
  • 1 tbsp. oregano
  • 1 tsp. pepper
  • ½ c red or white wine

Directions

  1. In a large pan sauté the red onions in the olive oil with the salt for 5 minutes or until they are soft.
  2. Add the zucchini slices, oregano and pepper, stir everything together and cook for about 10 minutes until the zucchini has gained some color.
  3. Deglaze the pan with the wine and cook until all of the liquid has evaporated. Adjust with more salt if needed.

Cluster Granola

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52 weeks of baking – Breakfast/Brunch

When I cooked on Class Afloat I made large batches of yoghurt from scratch, it seemed more practical than having to buy and refrigerate several small containers. I could just make the yoghurt when I needed a big batch, it only takes a little bit of yoghurt to turn a giant pot of milk into tangy creamy dreamy bliss. Along with yoghurt for breakfast every Thursday I would serve some kind of baked good be it muffins, scones or cinnamon rolls but I never forgot the small details, yoghurt needs its true companion, granola.

People love the clusters in granola, there is something more satisfying about plucking out a big cluster rather than the individual oatmeal grains and popping it into your mouth. I have a favorite granola recipe that I’ve been using for years, it’s a base that can easily be changed to whatever you have on hand or altered to go with a new flavor idea. I finally figured out the secret to getting firm clusters without loads of sugar, it still has sugar because that’s what makes it tasty, but I swapped to using mostly brown sugar or honey instead of white. The secret to great clusters in not just in the oats, having part of them ground up, but in the egg whites, that’s what really binds everything together. The other note in technique is to not stir the granola while it’s baking, only give it a bit of a turn over once it comes out of the oven so it won’t stick to the pan as it cools.

 













Cluster Granola


  • Yield:
    6 cups of granola
  • Category:

Ingredients

  • 5 c of old fashioned rolled oats, divided
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2 c raw nuts, roughly chopped (sunflower seeds, piepetas, sliced almonds, walnuts)
  • ½ c butter or oil
  • 1 c brown sugar
  • ¼ c white sugar
  • 1/3 c water or apple juice
  • 2 tsp. vanilla extract

Directions

  1. Preheat the oven to 300F.
  2. Add 2 cups of oats to a food processor, blitz until you get a fine powder, remove the oat flour to a large mixing bowl.
  3. Add 1 cup of oats to the food processor, pulse a few times until most of the oats have been broken down a little, like the look of quick oats, add to the mixing bowl.
  4. Add the remaining 2 cups of oats into the mixing bowl along with the cinnamon, salt and chopped nuts.
  5. To a small saucepan add the butter, brown sugar, sugar and water, bring to a boil for 1 minute, remove from the heat and stir in the vanilla extract.
  6. Pour the hot sugar mixture over the oats and stir till thoroughly combined, then add the egg whites and stir again.
  7. Scrape the mixture onto a large rimmed baking sheet and spread evenly across the sheet.
  8. Bake at 300F for 45 minutes or until dark golden brown in color and mostly dry to the touch.
  9. When you remove the granola from the oven take a large spatula and loosen it from the pan but DO NOT stir it or rassel it around. Once complexly cooled break the larger chunks up into smaller bite sized pieces and store in a zip top bag.

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