Rosemary Focaccia

This is a pretty easy recipe that smells heavenly while it is baking.  It goes great with pasta or as an appetizer with some pesto or marinara for dipping.  You can also load it with toppings and make a meal out of it.  So many possibilities!



2 1/4 teaspoon (or 1 package) yeast
3/4 cups lukewarm water
1 teaspoon salt
pinch of sugar
3 cups flour
1 tablespoon dried rosemary
olive oil for drizzling
freshly grated parmesan (optional)

Mix yeast, water, salt, and sugar in a bowl and let sit until bubbly (about ten minutes).  Add flour and about half the rosemary and mix well.  Depending on your flour, you may need to add a little more water to the dough.  If it seems overly dry and crumbly, add just a little water and remix.  Continue until you get a non-sticky, non-crumbly dough.

Place on lightly floured workspace and knead until smooth.  Coat large bowl with oil and place dough in and then flip over so the entire dough is coated with oil.  Cover with a kitchen towel or plastic wrap and allow to rise until doubled (about 1 1/2 -2 hours depending on the temperature of your kitchen).

Preheat oven to 425.  Punch dough down to release gases and place on an oiled baking sheet.  Flatten out into a circle or oval and using your fingertips, poke dimples into the dough. Drizzle with oil, remaining rosemary, and a generous sprinkle of coarse salt.

Bake for about 20 minutes or until the top is a nice golden color.

Note - I added a little parmesan to the dough when I added flour and rosemary and again to the top just before baking. I didn't measure it but just grated a little to the mixture.

Spicy Mustard

Do you know how easy it is to make mustard?  I'm almost embarrassed to post a recipe because it is so simple.  But because I don't think it's common knowledge I'm going to share this easy, yummy, spicy mustard recipe with you.

The hardest part of making mustard is getting the mustard seeds.  I ordered mine from Amazon because I don't know how easy it is to find brown and yellow mustard seeds in Abuja.  And I don't feel like taking the time to find out.  So, Amazon to the rescue.

1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/2 cup apple cider vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon honey
1 teaspoon turmeric

Mustard seeds soaking in vinegar and water

Place mustard seeds, vinegar, and water in a glass jar.  Cover and let it soak for about 2 days. Pour into a blender or food processor and add the salt, honey, and turmeric.  Blend until it forms a paste.  That's it.  Can you believe it?  It is so good too.  If you don't like spicy mustard, you can leave the brown seeds out and use 1/2 cup of yellow mustard seeds instead.










This mustard goes great with my homemade pretzels (which I'll try to post in the next few days).

Peanut Stew

This stew is so delicious!  You can add peppers to spice it up but sadly, my daughter can't handle spicy foods.  Sigh.

This is a great vegetarian meal where you will not miss the meat.  It is so hearty and yummy. If we had cold weather here, it would be especially good then.  But I'll still eat in in 90 degree weather.  But for my friends and family in the throes of winter, make this now! You won't be disappointed. It might taste even better the second day.

1 medium-sized eggplant, peeled and diced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/4 cup coconut oil
1 red onion, diced
2 inches fresh ginger, peeled and minced
1/2 cup tomato paste
1 14.5 oz can diced tomatoes
4 cups chicken or vegetable stock
1/2 cup peanut butter
1 medium zucchini, diced
1 15 oz. can garbanzo beans, drained and rinsed
Juice of 1 lemon
1/3 cup chopped cilantro
Cooked basmati rice

Preheat oven to 425 and roast eggplant for approximately 30 minutes.  Set aside. In a large pot or dutch oven, heat coconut oil over medium heat.  Add ginger and onions and seasonings (salt, cumin, coriander, turmeric, and cayenne) stir well and sauté for about 5 minutes.  Add tomato paste and cook for about a minute. Then add the diced tomatoes, stock, and eggplant and cook for about 10 minutes. Add peanut butter and stir until melted and combined.  Add garbanzo beans and zucchini and cover then continue to cook for another 15 minutes. Turn off heat and add lemon juice and top with cilantro.  Or just add the cilantro to individual bowls.  Serve in a nice big bowl on top of a bed of basmati rice (or couscous).

Cranberry Pecan Granola

This is my latest obsession!  I make this granola almost weekly now and I savor every little bite.  It is so easy to make and so much better than a lot of granola on the shelves these days.  I love it with pecans and cranberries but you can easily substitute it for whatever nut and dried fruit you prefer (or have on hand).



Ingredients
3 cups rolled or old fashioned oats (not instant)
3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup molasses
1/4 cup olive oil
1 teaspoon vanilla
1/2 cup dried cranberries
1/2 cup pecans
2-3 tablespoons flaxseeds

Preheat oven to 300.  In a large bowl, mix oats, sugar, cinnamon, salt.  Add molasses, oil, and vanilla.  Press into a rimmed baking sheet and bake for 15 minutes.  Remove from oven, add pecans and flaxseeds.  Press the granola down and then cook another 15 minutes.  If you like big chunks of granola, allow to cool completely in baking sheet.  If you prefer looser granola, cool for a couple minutes in baking sheet then stir it around and then let cool.  Mix in dried cranberries.  That's it!  Easy and delicious.  Store it in an airtight container.

If you like it chunky, make sure you press it down well and allow to cool completely on the baking sheet.

Granola stores beautifully in large mason jars.

Shawarma style chicken

I have been craving chicken shawarma for a while now and decided to do an at-home version.  This is not true shawarma though because real shawarma isn't roasted in the oven. But it is really good.  Really good. I made some hummus and tzatziki sauce and bought some pita to complete the meal. I made a lot so we could have it for leftovers too (but that's always a struggle because my husband wants to eat all of it right away).

Ingredients

Marinade:
11 cup greek yogurt
2 large cloves garlic, minced
juice of large lemon
1 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon salt
1 teaspoon smokey paprika
1/2 teaspoon nutmeg


2 lbs chicken, cut into thin strips
2-3 tablespoons olive oil

Combine all ingredients for marinade in a plastic bag and add chicken.  Marinate for 3-4 hours to overnight.

Preheat oven to 400.  Spray rimmed baking sheet with cooking spray and add chicken.  Roast for 15 minutes then remove from heat.  Heat a large skillet over medium heat.  Add 1 tablespoon olive oil and some of the chicken (don't overcrowd) and sauté until brown.  Continue this process until all chicken is browned.

Potluck Chili

Nothing beats a big pot of chili on a cool night in October.  Well, it's October but it's in the nineties most days here in Abuja.  That didn't stop me from cooking up a delicious pot of chili.  I turned the a/c down while I cooked it so I could at least pretend it was cool outside. Regardless of the temperature, the chili is delicious.  I am typing this up thinking about the leftover chili that I'm having for dinner tonight.  And I can't wait!!

2 tablespoons oil
1 med red onion, chopped
4 cloves garlic chopped
1lb ground beef
salt and pepper to taste
1/4 cup chili powder
1 1/2 teaspoon ancho chili powder
1 tablespoon cumin
1 tablespoon oregano
1 small can tomato paste
1 can drained black beans
2 cups chicken broth
3 cans plum tomatoes

In a large pot over medium heat, cook onions in oil.  Add garlic and cook for another 30 seconds.  Add the ground beef and season with salt and pepper. Once browned, drain fat if needed.  Add spices (chili powders, cumin, and oregano) and stir for about a minute.  Next add the tomato paste and stir to combine and let cook for another minute. Add the black beans, broth, and tomatoes and let simmer for about 1 1/2 hours. Season with more salt and pepper as needed.

Ginger Dressing

This dressing is easy, quick, and delicious!  The raw ginger and garlic are so good for you too.
You can whip this up in just a few minutes (the longest part of the recipe is chopping the garlic and ginger).  It will keep in the fridge for awhile.  I store mine in a small jar and just give it a good shake before using. Oh, and this is also good poured over noodles with some chopped veggies on top (tomatoes, cucumbers, onions).

3 garlic cloves, minced
2 1/2 tablespoons ginger, minced
3/4 cup olive oil (or sesame oil)
1/3 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1/4 cup water

Put all ingredients into a jar, close the lid and shake well.

Shrimp and Grits

I love shrimp and grits!  It's not something I make very often but when I do, I always wonder why I don't make them more frequently.  This is such a quick, easy meal to prepare and it tastes fantastic!  I used parmesan and cheddar in my grits but you can substitute it with any cheese you prefer.  Also, cooking the grits in stock will give it a deeper flavor.

Grits
4 cups water (or stock)
1 cup grits
3 tablespoons butter
1 cup shredded parmesan
1 cup shredded cheddar
salt and pepper to taste

Shrimp
1 lb shrimp, peeled and deveined
7 slices bacon, chopped
juice of half a med lemon
3 tablespoons chopped fresh parsley
1 1/3 cup sliced green onions
2 cloves minced garlic


Bring water to a boil, add grits.  Cook, stirring occasionally about 20 minutes. Remove from heat and stir in butter, cheeses, and salt and pepper.

Rinse and pat dry shrimp. Cook back pieces until crispy then remove from pan.  Saute shrimp in the bacon grease until pink.  Add lemon juice, parsley, onions, and garlic and continue to cook about a minute.

Get a nice big serving of grits and top with the delicious shrimp mixture.  Heavenly.

Fish Tacos

I've made a lot of fish tacos but I think these might be the best yet!  They are equally good as fish taco bowls - served over quinoa.

Chipotle Sauce
1 1/2 cups plain yogurt
4-7 ounces chipotle chilies in adobo (more or less to taste), finely chopped

Combine and refrigerate for at least an hour.  Can be made a day ahead.

Cilantro Lime Slaw
This is fantastic with fish tacos. It really balances the heat of the chipotle sauce.

1/4 cup olive oil
1/4 cup water
1/2 cup cilantro leaves, chopped
2 cloves garlic
1/2 teaspoon salt
juice of 2 limes
1/2 cup plain Greek yogurt
4 cups shredded cabbage (or pre-shredded slaw mix)

Blend everything except the yogurt and cabbage. Add yogurt and mix just until combined. Pour over cabbage and mix well. Refrigerate until ready to eat. Can be made a day ahead.

Tacos
2 tablespoons each ancho chile powder, garlic powder, paprika, and cumin
1 1/2 pounds cod
salt and pepper to taste
12 corn tortillas
2 tablepoon canola oil
lime wedges
avocado slices
cilantro leaves

Salt and pepper fish.  Then combine seasonings in small dish and rub and coat fish with the mixture.
In a dry pan, heat to medium high.  Cook tortillas about 30 seconds per side.  Wrap in foil to keep warm.  You can place the foil packet in the oven at a low temperature to keep warm while you cook the fish. Turn heat down to medium and add oil. When oil shimmers, add fish and cook about 4 minutes per side.  Break fish into smaller pieces.

------

Time to assemble the tacos and eat!  Place the fish on a tortilla, top with chipotle sauce, slaw, avocado, cilantro leaves, and a squeeze of lime.  Serve the corn salad (recipe below) on the side.  Life is good!

Corn Salad
I served this salad as a side dish for the tacos but when I had a taco bowl with the leftovers, I added it to the bowl.

2 cups frozen corn kernnels, thawed
2 medium tomatoes, diced
4 ounces queso fresco, crumbled
3 tablespoons olive oil
1/2 cup chopped cilantro
1 cup edamame
salt and pepper to taste

This one is pretty easy, just throw everything into a bowl and combine.

This is the fish taco bowl I made the next day and it was fantastic.  It had everything above plus quinoa.  Yum!

Seeded Bread

This is an easy bread recipe that is so delicious!  I really love this bread - good for toast, sandwiches, or just slathered with a little butter.  The flax and sunflower seeds make it especially lovely.  I hope you give it a try!

1 1/2 cups warm water
2 1/4 teaspoons fast acting yeast
2 tablespoons maple syrup (or sweetener of your choice)
2 cups whole wheat flour
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons flax seeds
3 tablespoons roasted sunflower seeds

Throw everything except the sunflower seeds into a mixing bowl of a stand mixer  stir until combined.  Then knead on medium speed for a minute or so. Lightly grease mixing bowl with spray or oil then cover and let it rise on the counter for a couple of hours.  Then move the bowl to the fridge and let it sit for another couple of hours. Move the dough to the counter and knead it for several minutes  on a lightly floured surface while adding the sunflower seeds. Form into a loaf and place seam side down on a greased baking sheet and sprinkle top lightly with flour. Cover loosely with plastic wrap and let it rest for an hour.  Forty minutes into this rest, place a cast iron pan on the lowest rack in your oven and preheat the oven to 425.  When the hour is up, get 1 cup of water ready to pour into the cast iron pan (to create a bunch of steam and a lovely crust on your loaf) and slash the top of your loaf with 3 cuts (1/2 inch deep).  Place dough on middle rack, carefully pour the water into the cast iron pan and then close the oven door (it will steam a lot). Bake about 30 minutes or until nicely browned. Remove from oven and let cool a few minutes on the baking sheet then move to a cooling rack to allow it to cool completely.

Shrimp with Lemon Pasta

This recipe is a little bit of work than some of the recipes I posted lately but it is so worth the effort.  And it's still really easy and doable for a weeknight meal.

Pasta

2 Tablespoons butter

zest and juice of one large lemon

16 oz linguini or spaghetti

salt

4 Tablespoons heavy cream

3 Tablespoons freshly grated parmesan

a little of the pasta water to thin (if desired)

Shrimp

1/4 cup olive oil

3 cloves minced garlic

1 1/2 pounds raw, deveined shrimp

1 teaspoon smoked paprika

1 teaspoon cumin

For the pasta

Heat butter and zest over med-low heat. Boil salted water for pasta. Add cream to butter/lemon zest mixture. When pasta is al dente, drain (reserving a bit of the pasta water) and add to the sauce. Add the lemon juice and parmesan and toss well.  If you prefer a thinner sauce, add some of the pasta water that you reserved.

The shrimp can be served on the side but I prefer to add them (along with the pan drippings) to the pasta.

Heat oil over medium heat (preferably in a cast iron skillet). Add garlic and stir for about a minute.  Add shrimp and seasoning and cook shrimp (about 5 minutes). Toss with the pasta or serve on the side.

Peanut Butter Truffles and a Tea Party

I was fortunate enough to get to attend a lovely Mother-Daughter tea party over Mothers Day weekend.  It was an event for the Little Flowers group that we belong to and it was perfect!  We had nice dresses, hats, gloves and our very best manners on display.  It was so much fun to see all the little girls behaving like young ladies.



We each brought a dish to share for the party.  I choose this recipe because it's easy, simple ingredients, and who doesn't love peanut butter/chocolate?

Ingredients

12oz bag of semisweet chocolate morsels
1/2 cup whipping cream
4 tablespoons creamy peanut butter
finely chopped nuts for coating (optional)

Directions:

Microwave chocolate, cream, and peanut butter for 1 1/2- 2 minutes until smooth, stirring every 30 seconds. Let cool slightly.  Mix with hand mixer or stand mixer for about 2 minutes.  Cover and chill in refrigerator for at least 2 hours (can be longer if that works better for you schedule). Roll mixture into 1 inch balls.  Roll in nuts if you want like.  I rolled about half in nuts and left the other half plain because my daughter didn't want nuts on hers.  I also topped a few with a sprinkle of himalayan sea salt (but ate those myself since I wasn't sure if the girls would like it).

Place the truffles on a foiled lined baking dish  for an hour.  That's it - easy, delicious, and a big hit with the girls!

Mediterranean Bowls

Garbanzo Beans and Tomatoes:

2 cans garbanzo beans, rinsed and drained
2 cans fire roasted diced tomatoes
1 medium onion, diced
1 large clove garlic, minced
1 1/2 tablespoons cumin
1 tablespoon madras curry powder
salt and pepper to taste

Other ingredients for the bowls:
diced chicken (cooked, obviously)
cucumbers
feta cheese
cilantro
scallions
fresh lemon (or lime) juice

Grain - couscous, quinoa, rice

Here is a quick recipe that I threw together on a busy weeknight before gymnastics class.  It's quick, healthy, and easy.

In a large skillet over medium heat, saute onions until translucent.  Add garlic and seasonings and cook for about a minute.  Add garbanzo beans and tomatoes then lower temperature and simmer until ready to assemble bowls.

Cook couscous (or grain of your choice).  For the bowls, place couscous in first then add the garbanzo bean/tomato mixture. Top with your choice of ingredients.  I used all those listed above but you can easily add other items such as a dollop of hummus or tzatziki sauce, carrots, bell peppers, etc.  Oh, I also added some leftover roasted brussel sprouts to our bowls because they needed to be eaten.

Bread and Butter Refrigerator Pickles

Pickles.  I like them but I can usually live without them.  But sometimes a crunchy pickle is tasty.  And typically, we can't find them here. Or at least I can't find them.  So, I decided to make my own.
The ingredients are simple enough, especially for me because I have a ton of spices in my pantry.

So first I made the pickling spice

2 Tablespoons whole mustard seeds
1 Tablespoon whole allspice
2 teaspoons caraway seeds
1 teaspoon red pepper fakes
1 teaspoon ground ginger
2 bay leaves, crumbled
7 whole cloves


Add all ingredients to a jar (I used an empty spice jar) and shake up to combine. Obviously you won't need all this for the recipe so you have extra on hand.  In case of a pickle emergency.










Now you're ready to make the pickles.

3 small cucumbers, thinly sliced
1 small onion, diced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
1/2 teaspoon pickling salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon dill weed
1/2 teaspoon pickling spice

Place onions and pickles into jars.  Put all the rest of the ingredients into a small saucepan and bring to a boil.  Boil for several minutes (4-5) then carefully pour liquid over cucumbers and onions.  Let cool on counter then put the lids on and place in refrigerator for a week.  After that you are free to eat them.

Poached eggs in a spicy tomato sauce (Shakshouka)

This is a delicious, quick, and easy meal that our family loves!

It only requires a few ingredients and minimal prep/cook time, making it a great choice for a weeknight meal (or those nights you forget to defrost meat).

2 tablespoons olive oil 

1 onion, chopped

1 red bell pepper, chopped

1 teaspoon cumin

1 teaspoon paprika 

1/8-1/4 teaspoon cayenne 

Salt and pepper to taste

1 28oz can diced tomatoes

4-5 oz feta cheese

4 eggs
chopped cilantro 

Preheat oven to 375. Heat oil over medium heat in a cast iron skillet, add onions and peppers and cook until the onions are translucent. Add spices and stir for about a minute. Add tomatoes then lower heat and simmer about 20 minutes. Add feta cheese and mix it in well. Make four little holes in the sauce and carefully crack the eggs into the holes. (Alternatively, you can also crack eggs one at a time into a small dish, then pour it into the holes). Salt and pepper the eggs then transfer to the oven. Cook until the eggs are set (7-10 minutes). Sprinkle with cilantro and enjoy with some crusty bread or pita bread. 

Oh and I probably could have fit another egg in there so keep that in mind when you are preparing it.

Zambia

This was definitely one of my favorite trips from our African travels!  We went to Livingstone, Zambia but also managed to squeeze in two other countries (one day in Botswana and one in Zimbabwe).  This trip was all about the outdoors - exploring Victoria Falls, land and river safaris, elephant rides, family morning runs, and lovely sunsets on the Zambezi River.

Baked Potato Soup

Typically, I prefer a big steamy bowl of soup during winter when it's nice and cold outside.  But if I waited for cold weather here in Luanda, I would never make soup.  So, I have adapted.  Now, I make soup and turn the air down and pretend like it's winter.

Potato soup is delicious and comforting and so easy to make.

Ingredients
7 slices bacon, diced
1 med onion, diced
4 carrots, diced
2 cloves garlic, minced
6 - 8 med potatoes, peeled and diced small
4 cups chicken stock
1 cup milk
salt and pepper
1/2 teaspoon cajun seasoning
1/2-1 cup cheddar, shredded
chopped parsley


Fry bacon until crisp.  Removed and drain on paper towels.  Pour most of the bacon grease out (save it in a jar for other recipes).  Add onions, carrots, and garlic and cook until about until onions are translucent.  Add potatoes and cook 5-10 minutes. Add seasonings (salt, pepper, cajun seasoning). Add stock and bring to a simmer. Cook until potatoes are done (approx 15-20 minutes).  Use immersion blender and blend soup until smooth.  Add cheese and stir. Garnish soup with bacon pieces, parsley, and more cheese (if desired). Confession - I didn't have any parsley so I used chopped arugula.  It was a great substitution.

Pesto

Pesto is one of the easiest things to make and it makes such a delicious meal!  Of course, the trick here in Luanda is actually finding basil in the grocery store.  When I DO find it, I buy a bunch and make this pesto sauce.  You can serve it over baked chicken or mix it with pasta, or have it on toast or just eat it straight from the jar (no judgement here).  There are only five ingredients and it takes just a couple minutes to prepare.

2 cups basil leaves

3 cloves garlic, minced

1/2 cup good olive oil

1/2 cup fresh grated parmesan cheese

1/2 cup pine nuts (you can substitute walnuts or pecans if you prefer)

Place everything in the food processor except the oil.  Pulse a few minutes until everything is chopped well. With the processor running, slowly drizzle in the oil. Continue to process a few more seconds. And that's it.  You're done!  I'll be posting my chicken pesto pasta recipe in the next few days, so watch for it :)

Spicy Potato Curry

It was one of those days.  I had no meat thawed for dinner and no real plan on what to cook. Luckily, I had some potatoes that needed to be cook soon anyways, so this is what I threw together.  It was delicious! I had  leftovers twice the next day (lunch and dinner). It is spicy so if you don’t enjoy the heat, either reduce the cayenne or leave it out altogether.

6 medium potatoes, cubed

Vegetable oil

1 onion, diced

3 cloves garlic, minced

2 teaspoons cumin

1 ½ teaspoons cayenne pepper (less if you don’t like spicy)

4 teaspoons curry powder

4 teaspoons garam masala

2 teapsoons salt

¾ cup cauliflower, cut in bite sized pieces

14.5 oz can diced tomatoes

15 oz can garbanzo beans, drained

½ cup frozen peas

14 oz can coconut milk

Bring large pot of salted water to boil then add potatoes.  Simmer until tender (15-20 minutes). Drain thoroughly.

Over medium heat, place oil in a large pot.  Add onions and garlic and saute until onion is transuclent. Add seasonings and stir and cook for about 2 minutes. Add cauliflower and cook 2-3 minutes. Add tomatoes, garbanzo beans, peas, potatoes and coconut milk.  Bring to a simmer and allow to cook 10 minutes.

Great over basmati rice or with some delicious naan or both!

Condensed Cream of Chicken Soup

Here is a simple recipe for a condensed cream of chicken soup to use in recipes.  It's so easy and takes about 10 minutes to prepare.  It makes 3 cups so if you don't need all of it, you can freeze the rest of it.

This is especially helpful here in Angola, where you can't find this soup. This can be a problem because it's found in so many quick-cooking casserole recipes that we all need to make sometimes when we are having one of those crazy busy nights where we barely have time to breath.

Here is your super easy, 10 minute condensed cream of chicken soup recipe:

2 cups chicken broth

1 1/2 cups milk

3/4 cup flour

1 tablespoon seasoning mix of your choice (I used a mix of seasoning salt and garlic powder)

Bring chicken broth and 1/2 cup milk to a boil.  Mix remaining ingredients together and whisk until smooth.  Reduce chicken broth/milk to low. Add the milk/flour mixture and whisk for about 5 minutes or until thickened.

For the seasonings, you don't have to use a prepared seasoning salt.  You can use whatever you like and/or have on hand (onion powder, garlic powder, tarragon, rosemary, etc).  

Simple, easy, and fast!