Spinach

Spinach is good just about any way it comes, especially if it's baby spinach. But here's a really easy way to jazz it up a bit.

Spinach

1 T toasted sesame seeds
2 t soy sauce
2 t toasted sesame oil
1 clove of garlic, minced
1/4 c water
1/2 lb baby spinach

In the bottom of a wok or dutch oven, toast the sesame seeds. Add the soy sauce through the garlic and simmer until garlic softens. Add the water and the spinach. Turn down the heat and cover until spinach wilts. Stir to coat spinach with sauce.

Carrot cake

I have long been in search of the perfect carrot cake and frosting.  The frosting is especially problematic for me as I've got a real slime-aversion.  Most cream cheese frostings, with additional butter thrown in, are just too thick and sweet for me.  But I found what is for me the perfect frosting, and now I think I've also come up with the perfect cake.  It's ok with me if you prefer a different version...there is always room for another carrot cake!

Carrot Cake


2-1/2 c sliced carrots
2 cans (12 oz) apple juice concentrate 
1-1/2 c raisins
2 c whole wheat flour
1/2 c wheat germ
2 T baking powder
2 T cinnamon
1/4 c vegetable oil
4 eggs
1 T vanilla
3/4 c applesauce

Use food processor to coarsely grate the carrots.  Add the raisins and 1 c of apple juice concentrate to the bowl and process a bit more.  Pour into a large bowl and add all the ingredients in order, stirring in.  Pour into a prepared 13 x 9 inch pan.  Bake for 55 to 60 minutes at 350.

Cream Cheese Frosting link

Punjabi masalah lamb stew

I've shared the recipe for Punjabi Masalah Lamb before, but this is a variation.  Instead of fresh tomato, I used a can of diced tomatoes, and added a can of black eyed peas, some carrots, and more liquid.  We had it served like a stew over some basmati rice. 

Mountain stew

The Appalachian Mountains ran to the east of where I grew up in Pennsylvania, but thoughts of the trail dominated when it came to hiking.  There are versions of mountain stew all over the country, I believe, but here is mine, dedicated to the beautiful Appalachians.

Mountain Stew

Bacon grease (or olive oil)
2 onions, chopped
Stalk of celery, chopped
1 lb kielbasa, sliced
1 quart of chicken stock
Pepper
4 carrots and/or parsnips, sliced
Rutabaga, peeled and cubed
2 - 3 potatoes, cubed
1/2 cabbage, chopped

In a dutch oven, saute onions and celery in grease or oil until softened.  Add the kielbasa and brown it.  Add stock and pepper and simmer for about 20 minutes, covered.   Add the vegetables except for the cabbage and add more water if needed.  Simmer covered for about 40 minutes.  Add the cabbage and simmer for about 30 minutes.     

Beef burgundy for a fall day

One of our favorite beef stews!  I've already shared the recipe, but I didn't manage to get a good picture before.

Salmon on a bed of rice and spinach

 

I had some leftover brown rice from a few days back and decided to make a variation on Baked Trout with Mushrooms.   I made a bed for the meal with the rice, to which I added more liquid.  Then I layered on fresh spinach, nestling it down into the liquid, a piece of salmon, and topped it with garlic, green onions, bread crumbs, and the butter-oil-lemon juice mix from the original recipe.  It took about 25 minutes at 375.  Delicious!

Stir fry with mchuzi mix

Mchuzi mix is a spice blend in cornstarch that is added to Kenyan soups and stews.  Our Kenyan friends brought us a large jar of the spicy beef flavor mix, and I decided that it would probably be pretty good with one of our classic stir fries too!