Say Hello to the Queen!

The other day I was scrolling through WordPress Reader, looking at posts of blogs I follow, when a "suggested" one popped up. It was actually a political rant from England, but it mentioned a dessert I'd never heard of before: Hello to the Queen. The narrative suggested that it was well known so I Googled it. It turns out it's a dish that served in the touristy places where backpackers in India hang out. I searched a bit and found it mentioned in a handful of blogs. The consensus seemed to be that once a guy from Israel asked for all the ingredients in this sundae  - only in huge amounts. He put it all together and gave it a grand name. Other travelers thought it looked pretty good and so it became a common request along the hiking circuit in India. As far as I could tell it always has a base of a broken up Digestive brand biscuit or a graham cracker square, followed by warm chocolate sauce, caramelized bananas, vanilla ice cream, and finished with whipped cream. I read that some include chocolate chips, nuts, and even marshmallows - so I think anything goes.  It's so easy kids can make it if an adult helped them with the caramelized bananas.  Below is a no frills recipe for caramelizing the bananas as well as the steps in assembling this super easy glorified banana split. P.S. This was the most visited post I ever had- it got over 10 thousand hits - Ha!

Easy Caramelized Bananas  

Place 1/4 cup butter, 1/4 cup brown sugar and a couple bananas that have been cut in half and then lengthwise into a stick proof skillet. Gently give just a stir or two while the butter and sugar melt over medium high heat.  

Let the banana pieces sit undisturbed in the melted mixture for about 5 minutes a side or until they are lightly browned. Be careful when turning the banana piece over so it will stay together. 

Directions for Assembling Hello to the Queen:

Break up a Digestive biscuit or graham cracker square in the bottom of each serving bowl.

Drizzle one tablespoon of  warm chocolate sauce over the biscuit.

Add two caramelized banana slices to each bowl.

Set a scoop of vanilla ice cream on top.

                 

 

 Heap on the whipped cream.

Drizzle another tablespoon of chocolate sauce over the top and dig in!

Soup in a Snap: Kale, Butter Bean, and Ham

This winter when we were living the Florida RV life, the campground we stayed at in Fort Myers had an added amenity. It was right across the street from ECHO Global Farm and Research Center, a nonprofit faith-based organization that is dedicated to finding agricultural solutions to fighting hunger in Africa and urban food deserts in the United States. They used discarded tires, cement blocks and even old carpet to grow all manner of veggies - especially leafy greens. Every Friday, they sold the produce to the public and I found myself buying lots of kale. We ate it in salads and crispy fried it to sprinkle over eggs, but we also enjoyed it in soup. This one is healthy but still robust enough to be hearty on a chilly spring day. A bonus: it can be make in a snap!

Ingredients for Four Servings:

4 good sized cloves garlic, put through a press or finally minced

2 tablespoons olive oil

1 (8 oz.) package of diced ham or 1 cup of left-over ham

2 (14.5 oz.) cans beef broth

2 (16 oz.) cans butter beans, rinsed and drained

1 large bunch kale, ribs removed and chopped (Lacinato is nice, but any variety works.)

1/4 teaspoon pepper

Procedure:

Place olive oil in large saucepan over medium low heat. When the oil shimmers, add the garlic. Cook for a minute or until the garlic browns. Add the ham and cook, stirring occasionally, until it browns - about 3 to 5 minutes. Add the broth and scrape the bottom of the pan to loosen up any bits that might be clinging to the bottom. Then gently stir in the beans, chopped kale, and pepper. Bring the mixture up to a boil, then turn it back down to medium low heat and allow to simmer for five minutes. Ladle into soup bowls and serve.

Asian Burritos

Last weekend I found myself in a little predicament. We had come back home after being in Florida just in time to host an extended family get together. Because of the circumstances, I fell back on my usual easy go-to meal for a crowd: coleslaw and barbecue baked beans. But since it was way too cold to grill, I took the easy way out and oven roasted pork loin with a neutral rub. I served it sliced thin with BBQ sauce and little slider buns. That turned out great; my problem was that the next day, I still had a houseful of people to feed and nothing in the refrigerator but left overs! I had a package of flour tortillas, extra cooked pork, the remains of a vegetable tray, an unopened bag of coleslaw mix, and some Asian condiments. The perfect thing to do was make Asian burritos. It turned out to be a big hit - maybe even more fun than the dinner the night before. Everyone could make their own just the way they wanted and we all had a good laugh at my ineptness at rolling a burrito!

Ingredients:

Ingredients for Six Burritos:

1 pound cooked pork tenderloin cut into 18 slices (suggestions for cooking below)
6 large flour tortillas
1 1/2 cups carrots, cut into matchstick sized pieces
1 1/2 cups cucumber, cut into matchstick sized pieces
1 1/2 cups red onion, cut into thin slices
3 cups white vinegar
1 (14 oz.) package of coleslaw mix
1/2 cup olive or vegetable oil
3 tablespoons rice wine vinegar or white vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon plus 1 teaspoon garlic chili sauce, divided (I used Huy Fong brand)
1 cup mayonnaise
Bunch of fresh cilantro 

Suggestions for Cooking the Pork Tenderloin

As I mentioned above, I just used a very neutral, but still delicious rub and baked it in the oven at 425 degrees. For a one pound tenderloin, a cooking time of 20 minutes will yield an internal temperature of 145. For those who like their pork on the well done side, 30 minutes of cooking time will bring it up to 155 degrees and 40 minutes brings it a bit past 160.

It could also be grilled over medium heat for the same amount of times.

Neutral Rub:
2 tablespoons olive oil
2 garlic gloves, minced or put through a press
1 tablespoon lemon pepper
2 teaspoons kosher salt

But - If planning ahead is an option, here is a recipe for an incredibly delicious marinade. It is the family recipe from my Vietnamese friend Kim. Whisk all the ingredients together and let the pork marinate for several hours. Kim says grilling is best, but baking works fine.

Thit Nuong:
4 cloves garlic, smashed
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon Maggi soy sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper

To Assemble the Asian Burritos:

Place the carrots, cucumbers, and onions is separate containers. Pour 1 cup of vinegar over each one and set aside for five to 10 minutes.

In a small bowl, whisk together oil, vinegar, soy sauce, sesame oil  and 1 teaspoon garlic chili sauce.

In a second small bowl, whisk together mayonnaise and 1 tablespoon garlic chili sauce. 

Heat the tortillas up by wrapping them in a couple paper towels and cook on full power in the microwave for 30 seconds.

Place the tortillas on serving plates.

Spread a heaping 1/2 cup of the coleslaw mix on each tortilla.

Sprinkle a tablespoon of the oil and vinegar mixture over each coleslaw covered tortilla.

Top each tortilla with three slices of tenderloin.

Drain the pickled vegetables and evenly divide them over each tortilla.

Sprinkle a heaping tablespoon of cilantro leaves over the top.

Spoon 1 tablespoon of the mayonnaise mixture over each tortilla.

Roll each one up by folding it in half, then pulling the top side halfway back. Next fold the perpendicular sides in and finally roll to close it up. 

Zucchini Fritters

Two weeks ago today our two youngest little birdies landed in our empty nester motor home. Jet lagged from flying in from the Philippines, they were finally back from an 18 month tour of the world. We were headed north after being in the Florida Keys and rendezvoused with them at the Fort Myers airport. The next 10 days were a flurry of activity as the girls rewrote resumes, had skype interviews, and reentered the U.S. culture. Sadly, Jenn has already left to seek her fortunes in California, but while she was here we followed her practice of no dairy, no wheat, no sugar. Some might say that sounds like no fun as well, but I had a ball rising to the challenge of cooking meals. Most of all, I loved having the girls there to cook for; they are always so appreciative! This post is one of the dishes I made for breakfast. It's simple, incredibly easy and very yummy!

Zucchini Fritters

Ingredients for four fritters:

2 medium zucchinis (about two cups shredded)
1/2 teaspoon salt
1 egg
1/4 teaspoon crushed red pepper flakes
3 tablespoons of olive or vegetable oil for frying

Optional:
Poached eggs
Fresh chopped tomato and sliced green onions for garnish

Cut the ends off the zucchinis and grate into a bowl. Add the salt, stir, and let sit 10 minutes.
Line another bowl with a clean dish cloth and pour the grated zucchini mixture in the middle of the cloth. Gather the towel together and squeeze as much water as possible from the zucchini. Discard the resulting water.

Remove shredded zucchini from the towel and place back in bowl. Add slightly beaten egg and crushed red pepper flakes. Stir to combine.

Heat oil in skillet to medium hot. Scoop up 1/4 cup of zucchini mixture and gently overturn into skillet to make a patty. There should be enough mixture to form four patties. Brown each side for five minutes. Remove from pan and serve.

Spicy Oven Roasted Harissa Eggplant & Chicken

It was absolutely wonderful to have the whole family together to celebrate Thanksgiving! Jennifer and Allison have been traveling and working in Australia since January, so we were especially thrilled.  All the festivities got kicked off in Chicago where Caroline and her fiance Adam live.  Although at different times, both our little Aussies flew into O'Hare.  It continued back home through Thanksgiving when we all enjoyed traditional, but very rich seasonal dishes.  After a few days, we were ready to get back to eating easy to make and a little more healthy food.  I got the inspiration for this dish from Bon Appetit Magazine only their version featured chickpeas.  Jennifer loves eggplant and Harissa packs a huge flavor punch.  However, this dish is very spicy!  For a less fiery option, substitute tomato paste for the Harissa and add 1/2 teaspoon each of oregano and rosemary.  It's equally as yummy! 

Ingredients for Four Servings:

1 pound chicken pieces such as breast, thighs or legs

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 medium onion, peeled and sliced

2 garlic cloves, minced or put through press

1 cup chicken broth, divided into 1/2 cup portions

1 medium egg plant

Heaping 1/4 cup tomato paste

1/4 cup harissa sauce 

1/2 cup fresh cilantro, washed and roughly chopped

1 lemon, quartered

1 cup plain Greek yogurt

Directions:

Preheat oven to 425 degrees. Mix salt and pepper together and rub into the chicken pieces. If desired, cut large pieces such as chicken breasts up. Heat oil in oven proof skillet over medium heat. Brown both sides of the meat, about 5 to 7 minutes per side. Using a slotted spoon, remove the meat and set it aside.

Using the same skillet, saute the onion until it is tender and soft. This will take about 5 minutes. Add the garlic and continue cooking for 30 more seconds. Add 1/2 cup of the chicken broth. Stir and scrape the bottom to loosen the fond, or residue that might have collected at the bottom of the pan. Remove pan from heat.

Wash off the egg plant and cut off the ends. Cut into cubes. 

Put the egg plant into the pan with the onion and garlic. Add tomato paste, harissa sauce, and remaining 1/2 cup chicken broth.  Gently stir to combine the vegetables are coated.

Nestle the chicken pieces among the egg plant and onion mixture.

Place skillet into preheated oven and bake for 20 to 30 minutes, or until eggplant is nicely browned and easily pierced with a fork.

Remove skillet from oven. Divide mixture between four serving plants. Sprinkle each portion with 2 tablespoons chopped cilantro. Place a lemon quarter on each one along with 1/4 cup dollop of Greek yogurt. 

Asian Tostadas

This recipe was born out of a happy problem. Roy's brother's wife's sister's husband (isn't that a hoot to follow?) raises grass fed cattle and we had a freezer full of delicious organic hamburger that we needed to use up, After several rounds of tacos, spaghetti, chili, etc., I needed to think of something else to do with all that delicious beef. So, I crossed over to an Asian verve for something different. I have to confess, I've also made this with ground chicken which Roy says he prefers. However, this is a fast and easy recipe when all that's at hand is a pound of hamburger.

The hardest part to the meat mixture is dicing the carrots and celery. If someone is in the mood to go the extra culinary mile, one thumb sized piece of ginger which has been peeled and diced along with two cloves of minced garlic could be substituted for the garlic and ginger powders. Frying the egg roll wrappers could be ditched for an actual tortilla - or for nothing at all - just enjoy this concoction as a salad!

If anyone tries this out on their family, I would love to hear about it! Please leave me a comment!

Ingredients for Meat to Top Tostadas:

1 pound lean ground beef or chicken
1 medium sized carrot, diced
1 medium sized celery stalk, diced
1/2 cup diced onion
1/4 cup plus 2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons oyster sauce (optional)
2 tablespoons orange juice
1/4 teaspoon red pepper flakes

Ingredients for Salad Underneath Meat Mixture:

4 cups sliced cabbage
1 cup chopped cucumber
1/2 loosely packed chopped cilantro
1/4 cup finely diced red onion
1/2 cup olive or vegetable oil
1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Ingredients for Garnishes Above and Below:

4 egg roll wrappers
1/2 cup vegetable oil for frying
1 avocado, diced
Extra cilantro sprigs

Procedure:

Place the meat, carrot, celery, and onions in a skillet and brown over medium low heat. Drain off any grease. Add soy sauce, rice vinegar, oyster sauce, orange juice, and red pepper flakes. Continue to cook over medium low heat for five more minutes.

While the meat is cooking, prepare the cabbage mixture by combining cabbage, cilantro, cucumber, and red onion together in a bowl. Whisk together the oil, vinegar, soy sauce, pepper, and garlic powder. Pour over the cabbage salad and gently toss.

Heat oil in pan over medium high heat. When a tiny piece of the egg roll wrapper sizzles when it is dropped into the pan, the oil is ready. Fry one egg roll wrapper at a time, about two to three minutes a side, or until it becomes light golden brown. Drain on paper towels.

To Assemble:

Place an browned egg roll wrapper on each plate.

Top each egg roll wrapper with a cup of the cabbage salad.

Distribute the meat mixture by evenly dividing the meat mixture between the four plates.

Top with each Asian tostada with 1/4 of the diced avocado and a spring of cilantro.

Chicken & Waffles Appetizer

A couple of months ago as we were traveling home from Florida, we stopped in Charleston, South Carolina for a few days.Of course, I loved the regional food! When I got back home, I needed to bring an appetizer to a gathering but I didn't have much time to put it together. I got a flash of inspiration from my southern food sampling and with the help of convenience food, was able to put together these yummy morsels very, very quickly. All of the ingredients could be made from scratch and if there were, I imagine the results would be spectacular. But I didn't have time to make 10 waffles from scratch of fry up a batch of homemade chicken! Instead I used frozen waffles, boneless chicken wings from the grocery deli, and store bought pimento cheese spread. I have included a recipe for pimento cheese in this post just in case someone was curious, but if pre-made is used, this appetizer is a snap to put together! In fact, it was part of the spread we served at Caroline and Adam's engagement party.

Ingredients for 40 Appetizers

10 pre-made frozen waffles such as Eggo brand

Enough popcorn chicken to cut into 40 (1/4 of waffle size) pieces, Tyson brand or from deli

1 1//2 cups pimento cheese spread, recipe below or from local grocery store deli

3 tablespoons plus 1 teaspoon maple syrup

Pimento Cheese Spread

Pimento Cheese Recipe from Cook's Illustrated Magazine - yields three cups

2/3 cup mayonnaise

1 (4 oz.) jar pimentos

1 (8 oz.) package finely shredded sharp cheddar cheese

1 (8 oz.) Package regular shredded cheddar cheese

2 tablespoons cream cheese, softened

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/4 (or less) teaspoon cayenne pepper

Procedure:

With an electric mixer, gently combine all ingredients together just until spreadable.

Use as a sandwich filling or cracker spread.

Procedure for Assembling Chicken & Waffles Appetizer:

Preheat oven to 425 degrees. If using pre-made frozen popcorn chicken such as Tyson's, follow the package directions for cooking except cut off five minutes of the baking time. Set aside. If using pre-made chicken from the grocery store deli, just set aside. Line baking sheet with foil. Cut each waffle into fourths and place on baking sheet. Spread each waffle piece with two teaspoons of pimento cheese. Top with a chicken piece and bake for 5 minutes. The cheese spread on the waffles should be melted, bubbly, and beginning to brown. Remove from oven and place on serving platter. Drizzle each appetizer with 1/4 teaspoon of maple syrup and serve.