Category Archives: delicious

Spanish Tortilla Tapas Spinoff

Here’s the audio podcast of last night’s meal: a Spanish tortilla tapas spinoff

Spanish Tortilla, tapas

flickr link to pics of the Spanish Tortillas Tapas spinoff in the making

I went through the whole process of making a Spanish tortilla, except without the added egg & milk mixture at the end. I ate it instead in bites together with pasta.

roasting_sweet_bell_peppers

roasting_sweet_bell_peppers

dish_before_tuna_cheese_peppsers

dish_before_tuna_cheese_peppsers

final_dish Spanish tortilla without the egg with walnuts, sharp cheddar, cream cheese, tuna and peppers

final_dish Spanish tortilla without the egg with walnuts, sharp cheddar, cream cheese, tuna and peppers

I added to the sliced potatoes, onion, garlic, cayenne pepper, (ground pepper and sea salt to every new layer added), fresh mushrooms, fresh chopped tomato. And finally after flipping the whole layered potato dish, I added walnuts, a can of tuna, chopped sharp cheddar cheese, spoons of Greek cream cheese yogurt, and topped it with the roasted yellow, red and orange sweet peppers.

I ate the meal with my garlic toast, in which the bread soaked up the excess tomato juice, added chopped garlic, roasted, then poured olive oil over the piece of garlic toast.

cayenne pepper and cinnamon chocolate_double_boiler

cayenne pepper and cinnamon chocolate_double_boiler

The semi-sweet baking chocolate melted in the double boiler with cinnamon and cayenne pepper, was the desert.

Delicious, medicinal food at it’s best!

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Summertime Cherry Cobbler, Spirulina fruit shake & Guacamole

Greetings and welcome to this edition of delicious medicinal food!

Carrying on with the understanding that what we do with our bodies and what we put into them is directly related to our level of health and fitness, here are some summer treats.

Here’s the link to the audio podcast of creating a Cherry Cobbler, Guacamole and Spirulina fruit shake of making a Cherry Cobbler, Guacamole and a Spirulina fruit shake.

I made the shake as an appetizer. I typically like to use honeydew melon. Ripe bananas are essential. Then you can add whatever additional fruit you may have. Rather than adding ice, I like to make a concoction of milk, some cranberry juice and some scoops of greek plain yogurt.

Spirulina , yogurt, fruit, shake

Spirulina yogurt fruit shake

Spirulina  yogurt fruit shake in blender

Spirulina yogurt fruit shake in blender

The essential ingredient I like to add to my shakes, which makes them super healthy and green, is a spoonful of Spirulina powder.
Spirulina is a microalgae that has been consumed for centuries due to its high nutritional value and supposed health benefits. Today, popular lifestyle personalities endorse Spirulina as a secret, potent ‘superfood’ and ‘antioxidant’, with innumerable claims towards treating disease and leading to health

Spirulina  yogurt fruit shake

Spirulina yogurt fruit shake

Here’s a link to the 9 benefits of Spirulina

I typically make guacamole ‘from my head’. I’ve made it plenty of times, and make it a little differently each time, depending on what ingredients I have available and my whim at the moment. However, the recipes will consistently always involve fresh lime juice squeezed from a real lime, cumin, salt and pepper and sliced green jalapeño pepper.

Guacamole, avocado.

Guacamole made from a fresh avocado.

Naturally, I prefer to use fresh cilantro, however this time I don’t have any on hand, so I substituted grinding some coriander in a mortar and pestle. And just to verify what I had already understood, cilantro and coriander are the same thing!
This Coriander, Cilantro and Chinese Parsley are the same thing. explains that “Cilantro, coriander, and Chinese parsley are the same thing! The Greeks were familiar with coriander, cultivating it and using it in a wide variety of dishes. It also is used in India; coriander is used a an ayurvedic herb to aid digestion in addition to being used as a seasoning. In the Middle East, especially in Iran, coriander is believed to be helpful for people who are nervous or insomniac.”

I investigated a cobbler recipe, having not been familiar with making it before. I found this one, and for the most part followed it, with the exception of reducing the sugar amount somewhat. I have to say, I got rave reviews! Everyone loved it. I just poured a little whole milk over the cobbler dish, though it could be eaten with vanilla ice-cream as well, as more of a dessert.

Cherry Cobbler Before Baking

Cherry Cobbler Before Baking

Here’s the cherry cobbler recipe that I used.

Cherry Cobbler

Cherry Cobbler Baked Insides

Remember, less meat is better! If you want to grill during the summer months, there are plenty of vegetables that are delicious on the grill! Enjoy!

Original recipe makes 1 – 9 inch square cobbler

• 3 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 cup white sugar
1 tablespoon cornstarch
1 cup boiling water
3 1/2 cups fresh cherries, pitted
3/4 cup white sugar

Directions
Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Thanks a lot. Reminder, though I’m all about sharing, I also have essentially no income through my two blogs and food podcasts, so if you’re inclined, I’ll happily accept donations!

Hope walks through the fire and faith leaps over it.

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Thanks!

the blogger, Carol Keiter at a luncheon.

Carol Keiter, the blogger

Sautéed Salmon | Kale salad with grated Carrots and Red Beets | Chili & Cinnamon melted Bittersweet Chocolate

Here’s the link to the podcast of this particular meal: Sautéed Salmon with dill, brown rice and a colorful and delicious kale salad prepared with some chopped onion, tomato, thin slivers of cucumber, mushrooms, grated carrots and raw red beets with a topping of crumbled blue cheese and chopped walnuts with some sea salt and fresh ground pepper. This is tossed with a home-made balsamic vinaigrette dressing.

Flickr link of pics of prepared food Sautéed Salmon with dill, fresh ground pepper and sea salt. I grind the sea salt in a mortar and pestle, then keep it in a little dish that I can dip into to spread the salt rubbing it between two fingers or with a spoon to tap it in. Using fingers controls the amount more precisely. I accompanied the fish with brown rice and a salad.

sautéed salmon, brown rice,  kale salad, chili cinnamon chocolate

pics sauteed salmon brown rice kale salad chili cinnamon chocolate

The kale salad is made adding mushrooms, tomato, cucumber to the kale and then freshly grated red beets and carrots. Then i add the sea salt and black pepper and sprinkle in some crumbled blue cheese bits and walnuts. Tossed with my favorite homemade Balsamic Vinaigrette dressing; this involves marinating the garlic in the balsamic, then adding sea salt, fresh ground pepper, dijon mustard, a spoon of raw sugar and olive oil.

Kale Stuffed Portobello Mushroom and More

Kale stuffed Portabella Mushroom, Pork chops, Kale Salad with grated carrots and red beets, sprinkled with walnuts blue cheese with a homemade Balsamic Vinaigrette

The ingredient that went into everything was garlic! The word of the podcast is ample!

Here’s the link to the podcast describing the preparation.

Thyme accompanied the stuffing for the Portobello mushroom and was tossed onto the Pork chop.

Here are the pics, in order of progression of cooking.

Kale Stuffed Portobello Mushroom, Pork Chops, Kale Salad with grated Red Beets and Carrots, sprinkled with walnuts and blue cheese

shot of pics for the Stuffed Portobello Mushroom and More

I loosely followed this recipe, frankly, only the marinade, and the baking temperature and time of 15 minutes.

Enjoy! It’s delicious AND good for you!

Curried Yellow Split Pea Soup

Here’s the link to the podcast for Curried Yellow Split Pea Soup.

The few pictures at the end with the crushed chili peppers in the pan and the semi-sweet baking chocolate, is turning out to be my almost nightly desert. I play around with different concoctions of chili, paprika, cayenne, cinnamon, all tossed in with the chocolate, which I heat in that little pan (double boiler style) by letting it slowly heat up by resting on the surface of hot water. I recently saw the movie ‘Chocolat’ again, which I’m sure is what instigated me to experiment with creating my own chili, spices and chocolate combinations. It tastes great and is good for you (dark chocolate is better – and adding spices is best !-)

curried yellow split pea soup step by step pics

curried yellow split pea soup step by step pics

Hot & Sweet Chili con Carne ~ Sweetened with Molasses

I Heart Molasses

I Heart Molasses

I_Heart_Molasses

I_Heart_Molasses

11_hot_and_sweet_chili_con_carne

11_hot_and_sweet_chili_con_carne

Here is Carol Keiter’s podcast of Hot & Sweet Chili con Carne – sweetened with molasses.

 

 

10_chili_con_carne

10_chili_con_carne

searing, pork

1_searing_pork

Here are all of the same pictures on flickr.

spices

2_spices

3_spices_close-up

4_preparing_to_chop

 

 

 

After searing the pork strip, I turned down the temperature and decided to leave the meat in the pan to sauté on low heat with some chopped onion in olive oil, to which I add the spices: salt, pepper, paprika, cayenne, chili, cumin and red chili pepper flakes. Sorry, I don’t really measure the quantity, I just sort of go by feel.

 

 

 

I add some fresh chopped mushrooms soon after with the onion and wait for about 20 minutes or more to let this cook on the lowest temperature. Then I’ll add all of the other chopped vegetables together with the garlic (garlic burns so I usually add it together with the green cabbage, which produces moisture while it sautés).

kidney beans

5_kidney_beans

 

 

I would usually always use dry beans which I bring to a boil in water and then simmer in another pot, but I had a can of kidney beans which I used.

 

After the spices and veggies have sautéed for a bit, I’ll add the canned tomatoes and tomato paste.

8_canned_tomatos_kidney_beans

8_canned_tomatos_kidney_beans

 

I’ll add some corn kernels at the end as well, just for flavor.

 

 

 

 

I’m sure this is going to be a pretty hot and sweet chili! Enjoy!  In fact, yes, it is, now that I’ve tasted it. It’s definitively hot & sweet!

Hot & Sweet Chile ~ Molasses as sweetener ingredients ~

• chopped onion and garlic

• chili powder
• cayenne
• red dried chili flakes

• cumin
• ground some coriander
• paprika
• salt and pepper

• celery
• carrots
• turnip
• parsnip

I’ve then added:

a can of diced tomatoes
tomato whole peeled
some tomato paste
molasses (lots of bottles of molasses to use up in the kitchen as a sweetener)

then add kidney beans & frozen corn kernels

Omelette Deluxe !

This link below engages the audio of the podcast I’ve created, while creating, the Omelette Deluxe. Because the audio opens in a separate window, you can listen while you also look at the pictures!

https://drive.google.com/open?id=0BzQhzS5NPALLUDlETDliWkZ2UkU&authuser=0

packed omeletteIMG_0025
I had a few technical difficulties which I just figured out, because I’ve only done two of these podcasts combined with a WordPress blog and had not completely articulated the steps to convert and grab the audio file. Now i have!

Some of my multitasking while I was preparing and cooking the ingredients of the omelette involved observing and taking photos of birds and other wildlife creatures out in the yard eating. I thought I’d show them, since these creatures are also enjoying eating – or hunting – for a fine meal!