tag:blogger.com,1999:blog-46023968110722972352024-02-06T23:57:37.314-06:00Kapora's JourneyKristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-4602396811072297235.post-64892178761336831692014-04-01T17:20:00.001-05:002014-04-01T17:20:38.480-05:00Black Bean Brownies<div dir="ltr">
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In honor of April fools I decided to try to fool Bubba into eating "brownies" that are healthy. Lately someone has gotten picky about certain foods, proteins especially. And these brownies are packed with protein, gluten free and only 79 calories a piece! </div>
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I know what you are thinking, "Since when do I count calories in my recipes?" </div>
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Most of my favorite recipes are <a href="http://kaporas-journey.blogspot.com/2012/04/cream-egg-brownies.html">highly caloric</a> and not meant for daily consumption. There is a time and place for them and that time is Cheat Day! But these brownies are for every day :)</div>
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When you need some cheat day food, but it is still days til that magical day. </div>
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3/4 cup dry black beans, rinsed well (or 16 oz can drained and rinsed)</div>
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3 eggs</div>
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1/2 cup apple sauce</div>
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1/4 cup cocoa powder</div>
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3/4 cup white sugar</div>
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1/4 teaspoon cayenne pepper</div>
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1/2 teaspoon baking powder</div>
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Simmer the beans (covered) on low with enough water to cover them by an inch or so for 2 hours. Then take of the heat and allow to cool still covered. (to save some time just use a can of black beans, rinsed and drain, I only had dry beans though)</div>
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Drain and rinse then puree the beans with the apple sauce. </div>
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And I mean really puree the heck out of them. Any chunky texture will give away the secret.</div>
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Then add the eggs and continue to puree.</div>
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Then add the sugar, baking powder and cayenne.</div>
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Then blend and pour into muffin tins. </div>
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Bake at 325 for 50 minutes.</div>
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Now I will warn you. DO NOT USE SILICONE PANS. This recipe made 14 muffins. So I used my two silicon baking pans and 2 cups in a muffin tin, one with a paper muffin wrapper, and one with a metal one.</div>
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This was the muffin I test tasted. The one from the foil wrapper in the muffin tin. </div>
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It came out perfectly! </div>
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The silicon tins however did not come out very cleanly. They still taste good though :)</div>
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Overall I was very pleased with the result, but next time I will be adding 1 teaspoon on cinnamon and 1/2 cup of mini chocolate chips. They had a tiny hint of bean flavor and I think it would be completely covered up with these additions. </div>
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And my trick worked! Bubba loved them! He ate two and even did a happy dance while he ate :)</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-89081165483899642232014-03-29T13:22:00.000-05:002014-03-29T13:22:38.616-05:00More fun with Won Ton Wrappers<div style="text-align: center;">
These are the easiest wonton wrapper appetizer I have come up with.<br />
And they are only 70 calories a piece.</div>
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You need 1 package of wonton wrappers and some Laughing Cow cheese wedges. I prefer the French Onion, but the Garlic herb or Mozzarella Sun dried Tomato Basil wedges have been just as popular. I cut the wedge in half and fill one wrapper with it.</div>
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Then brush the wrapper with water to seal and paint with vegetable oil.</div>
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And bake at 325 for about 10 minutes each side.</div>
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<br />Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-58384148099372545382014-03-14T15:36:00.000-05:002014-03-14T15:36:26.352-05:00Pi Day Orange Glazed Pound Cake<div dir="ltr" style="text-align: left;">
I know everyone is jumping on the Pi day band wagon with special recipes but I have a good reason to. 5 years ago my husband and I got married, on Pi day. At the time he worked as a physics professor and we had dated for several years before and wanted to pick a new anniversary date we would remember since we had our old one for so long. And we decided on Pi day. </div>
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So today Bubba and I made a Pi cake. (I don't really like pie as much as I like cake so I made it Pi shaped to keep in theme) <span style="text-align: center;">I have been using this pound cake recipe since I began baking, I have no idea where it came from but it remains my favorite.</span></div>
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2 cups flour</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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1 cup butter</div>
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1 cup sugar</div>
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5 eggs</div>
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1 teaspoon vanilla extract</div>
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Beat the butter til smooth then add the sugar. </div>
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Continue to beat til smooth and almost fluffy.</div>
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Add the vanilla and the eggs one at a time, mixing between each one.</div>
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Add the flour, baking powder, and salt and mix well. Then pour into a greased pan. </div>
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Bake at 325 for 45 min. </div>
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(Traditionally pound cake is cooked in a loaf pan but I wanted to cut this into a Pi shape </div>
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so I used a larger plan.)</div>
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Once it is cool you can mix up the glaze.</div>
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3 tablespoons melted butter</div>
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3 tablespoons powdered sugar</div>
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3 tablespoons orange juice</div>
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Mix together with a whisk then cover the cake and refrigerate.</div>
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Happy Pi day to everyone :)</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-6265418592168544822014-02-06T17:06:00.000-06:002014-02-06T17:06:30.667-06:00Chicken Bacon Quiche in a Potato Crust<div class="separator" style="clear: both; text-align: center;">
I love quiches! In the past I have made <a href="http://kaporas-journey.blogspot.com/2012/03/quiche-addiction-chicken-broccoli.html">several</a> for my blog, including an <a href="http://kaporas-journey.blogspot.com/2013/10/dim-sum-inspired-quiche.html">Asian inspired one</a> and <a href="http://kaporas-journey.blogspot.com/2013/03/toaster-oven-bacon-and-mushroom-mini.html">toaster oven quiches</a> which I made for a while when we discovered the stove in the house we bought was not quite functional. Mostly my quiche routine is the same, I switch around fillings here and there but nothing new, til now. I came up with the brilliant idea to use thinly sliced potatoes as a crust for my latest quiche.</div>
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2 chicken breast (pre cooked)</div>
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6 slices of bacon</div>
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2 small potatoes</div>
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chives</div>
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generous sprinkles of:</div>
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minced onion</div>
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oregano</div>
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black pepper</div>
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garlic powder</div>
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parsley</div>
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quiche base:</div>
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2 tablespoons butter</div>
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1/4 cup flour</div>
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1 cup milk</div>
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5 eggs</div>
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5 pieces swiss cheese</div>
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1/4 cup parmesean cheese</div>
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I use a mandolin to slice the potatoes. It is so fast. I have had one in my drawer for years and not used it til very recently. I have no idea why I resisted using it, but I was mistaken. That thing is amazing!</div>
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Layer then in a greased pan</div>
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All of my ingredients prepared</div>
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Melt the butter</div>
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Mix in the flour</div>
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Whisk in the milk</div>
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Stir on medium low heat until it thinckens and add the spices</div>
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Take off the heat and melt in the cheese</div>
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Add the eggs one at a time, mixing between each one</div>
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Add the bacon chicken and chives</div>
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Pour over potatoes</div>
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And sprinkle with parmesean cheese</div>
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Bake at 325 for about and hour or so</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-37224420114219194132014-01-23T21:36:00.000-06:002014-01-23T21:36:50.725-06:00Pea Soup<div dir="ltr">
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After smoking such a large ham for Christmas we had a little bit of leftovers. The best leftover recipe I know of for smoked ham is pea soup (but cassoulet isn't too shabby either). I only just started eating pea soup recently and with a nice large ham bone left over and a hankering to use my Christmas present (a Cuisinart hand blender) I decided it was just the thing to do with my leftovers.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoP8CoYNYcHfxDRWPUdtSQi80qA4v78THckvZDQpFbVtv8URHHz-wuRfXYV6nLq2w70wPBgJ4O5_-F9PdsHr7czeuWKVIwTGVdi9PqXUImsPw2lAWpatv4XIDyqTdhtLXB6dDVpo0WbLQ/s1600/7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoP8CoYNYcHfxDRWPUdtSQi80qA4v78THckvZDQpFbVtv8URHHz-wuRfXYV6nLq2w70wPBgJ4O5_-F9PdsHr7czeuWKVIwTGVdi9PqXUImsPw2lAWpatv4XIDyqTdhtLXB6dDVpo0WbLQ/s320/7.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty isn't it!</td></tr>
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1 stalk celery </div>
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1 carrot</div>
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1 potato (peeled)</div>
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1/2 yellow onion</div>
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3 green onions</div>
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1 clove garlic</div>
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1 ham bone with some meat on it</div>
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1/2 package of dry split peas</div>
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3 chicken bullion cubes</div>
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1/2 cup white wine</div>
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1/2 teaspoon of curry, black pepper, and smoked paprika</div>
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4 cups water</div>
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In a sauce pan add the peas and just enough water to cover them a bit and bring to a simmer. Let simmer for 5 minutes.</div>
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Then take off the heat and cover for a half hour. Drain the remaining water and add to the crock pot</div>
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Along with the chopped veggies, spices and the ham bone</div>
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Then add the water and the wine</div>
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Cover and let cook 6 or more hours</div>
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Then take your hand stick blender and puree til smooth.</div>
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(Please excuess the amount of blender pics, I got a little excited)</div>
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Served with <a href="http://kaporas-journey.blogspot.com/2013/02/popovers.html">popovers</a> it is a delicious way to enjoy the smokey ham another day.</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-80832724108860401572014-01-12T12:16:00.000-06:002014-01-12T12:16:21.604-06:00Potato Dumplings<div style="text-align: center;">
I love carbs! They are so caloric, but so good! Dumplings of any sort are one of my favorites. Usually I make quicky Bisquick dough dumplings but when my mother-in-law was in town visiting she mentioned really liking potato dumplings and said they were quite easy to make. And she was right! Mashed potatoes, egg and a little flour. The trickiest part is making the dough into balls, but if your wet you hands with cold water first it's a cinch. I decided to serve the dumplings with a chicken stroganoff, which is essentially my <a href="http://kaporas-journey.blogspot.com/2013/03/crock-pot-beef-stroganoff.html">crock pot beef stroganoff</a> with chicken instead and the egg noodles are omitted.</div>
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2 cups mashed potatoes</div>
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2 eggs</div>
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1 cup of flour</div>
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Mix together all of the ingredients</div>
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Wet hands with cold water and form the dough into two inch balls</div>
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Boil in salted water for ten minutes or until they start to float</div>
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Almost ready...</div>
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There. All floating at nine minutes and fifty-five seconds.</div>
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Scoop them out and keep in a covered bowl til ready to serve</div>
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Bubba and Ivor decided to do their own cooking project</div>
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Yum! Bubba still won't try them, but maybe someday.</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-15035889252183124062013-12-31T15:25:00.003-06:002013-12-31T15:25:45.415-06:00Cajun Christmas Part 3: Smoked Ham, Cajun Coleslaw and Hush Puppies<div class="separator" style="clear: both; text-align: left;">
And finally the conclusion of Cajun Christmas: The Entree Course. </div>
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I learned to smoke meats when we were living with my parents in Illinois before we purchased our home in Wisconsin. My family has a long tradition of grilling in ridiculous winter weather. My Dad grew up in Minnesota where his father would shovel his way to the grill through feet of snow. My father kept up this tradition vowing to grill at least once a month during the winter and in turn my brother learned to shovel his way to the grill too. And now it is my turn. It was 2 degrees outside on Christmas Eve Day but it didn't actually feel that cold. It was a dry cold and not too windy that day.What was interesting was that when I shoveled my way to the grill I found a surprise! A sheet of ice underneath from our recent freezing rain before the snow storm. And at 2 degrees, nothing was melting that!</div>
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First you want to pile up a little bit of charcoal on one side of the grill. This is a cold smoke. The idea is not really to cook or heat the meat, but to get the smokey flavor "soaked" in.</div>
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Light the charcoal, add some lighter fluid to make sure it catches,<br />
cover the grill and wait about 1/2 hour or so </div>
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While you wait soak some wood chips in water. I used Cherry this time.</div>
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My lovely 8 lb ham waiting for it's destiny</div>
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The coals should be about half lit like this</div>
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Add one of the pieces of wet wood and pile with a couple of new pieces of charcoal</div>
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Then put on the ham</div>
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And let the grill do it's magic.</div>
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Every half hour or so add a new piece of wet wood and<br />
a couple more new pieces of charcoal and cook this way for about 4 hours. It helps to keep a squirt bottle near by to extinguish any flair ups, only red coals and smoke, no fire!<br />
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<br />
2 degrees outside, and I'm smoking ham.<br />
If the neighbors didn't already think I was crazy, they must now!<br />
(skidding on a sheet of ice out to the grill every half hour doesn't help matters)<br />
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Finished! After 4 hours I brought it in, covered it and put it in the fridge to wait for Christmas. Then Christmas day as soon as the <a href="http://kaporas-journey.blogspot.com/2013/12/cajun-christmas-part-2-oyster-trio.html">oysters</a> vacated the oven I put the ham in a covered clay baking dish with a bit of wine for moisture at 350 for 2-ish hours.<br />
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The Cajun Coleslaw is another masterpiece from the geniuses at <a href="http://www.heavenonseven.com/">Heaven on Seven</a>. We decided this would be a good "vegetable" side for our entree course.<br />
<br />
Cajun Coleslaw<br />
<br />
1 head of cabbage (shredded)<br />
1/3 cup thinly sliced green onion<br />
1/4 cup shredded carrots<br />
<br />
Honey Jalapeno Dressing:<br />
2/3 cup mayo<br />
1/2 cup heavy whipping cream<br />
2 tablespoons honey<br />
5 teaspoons sugar<br />
1 1/2 teaspoon seeded, minced jalapeno<br />
1/2 teaspoon salt<br />
1/4 teaspoon Angel Dust Cajun Seasoning (below)<br />
1/4 teaspoon Worcestershire sauce<br />
1/4 teaspoon hot pepper sauce<br />
1/4 teaspoon ground white pepper<br />
1/8 teaspoon black pepper<br />
1/8 teaspoon cayenne<br />
<br />
Angel Dust Cajun Seasoning:<br />
<div>
3 tablespoons Hungarian Paprika</div>
<div>
1 1/2 tablespoons Spanish Paprika (I used smoked)</div>
<div>
5 teaspoons salt</div>
<div>
1 1/4 teaspoons thyme leaves</div>
<div>
1 1/4 teaspoons oregano</div>
<div>
1 teaspoon ground white pepper</div>
<div>
1/2 teaspoon basil</div>
<div>
1/2 teaspoon cayenne pepper</div>
<div>
1/4 teaspoon black pepper</div>
<div>
1/8 teaspoon garlic powder</div>
<div>
1/8 teaspoon onion powder</div>
<br />
Mix the Honey Jalapeno Dressing ingredients together in a bowl<br />
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Blend well<br />
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And add the chopped vegetables<br />
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Toss and let sit in the fridge for at least an hour for the flavors to meld together before serving.<br />
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<br />
Finally my brother made the Hush Puppies for a nice starchy side.<br />
Like corn bread but better, so much better!<br />
<br />
Hush Puppies<br />
3 cup corn meal<br />
1 cup flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 teaspoon white pepper<br />
2 cups buttermilk<br />
2 eggs<br />
2 teaspoons sugar<br />
splash of milk<br />
<br />
peanut oil to fry<br />
<br />
First mix the dry ingredients<br />
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Then add the buttermilk<br />
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<br />
And the eggs<br />
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<br />
A splash of milk and mix well<br />
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<br />
Drop spoonfuls into hot oil<br />
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<br />
Fry til golden brown<br />
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Yum! The perfect main course to finish up our Cajun Christmas!<br />
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<br />Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-75797509080454523332013-12-31T14:19:00.000-06:002013-12-31T14:35:08.367-06:00Cajun Christmas Part 2: The Oyster Trio<div style="text-align: left;">
<span style="font-family: inherit;">I started my </span>Cajun<span style="font-family: inherit;"> Christmas posts out of order but since my Dad does the Famous Oyster Trio it took me a while to gather the photos and recipes from the various cooking locations so I posted the <a href="http://kaporas-journey.blogspot.com/2013/12/cajun-christmas-part-1-gumbo.html">soup course first</a>, but then I decided I wanted all of the Cajun Christmas posts to be together in 2013 so I am posting the last two today.</span></div>
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<span style="font-family: inherit;">My Dad has been cooking oysters for as long as I can remember. The story goes that they used to be the appetizer for Thanksgiving at my grandmother's house may years ago but everyone always ate so many oysters that they didn't ever want any turkey so the tradition moved to the day after Thanksgiving as the main course for an oyster blow out dinner. This was long before I ate oysters. After we moved from the East coast to the Chicago area the tradition seemed to </span>disappear<span style="font-family: inherit;"> for a while since only my parents were there to eat them and oysters were a little harder to come by in the Midwest. Then one year my Dad started planing an </span>elaborate<span style="font-family: inherit;"> Christmas dinner with an Oysters Rockefeller appetizer and I ate them for the first time I remember. After that the Trio began making a comeback.</span></div>
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<span style="font-family: inherit;">Bienville Filling- makes 2 dozen oysters</span></div>
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<span style="font-family: inherit;">From: The New Orleans Cookbook by Rema and Richard Collin</span></div>
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<span style="font-family: inherit;">1 stick butter</span></div>
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<span style="font-family: inherit;">1 cup </span>finely<span style="font-family: inherit;"> cut shallots</span></div>
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<span style="font-family: inherit;">1/4 cup </span>finely<span style="font-family: inherit;"> minced parsley</span></div>
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<span style="font-family: inherit;">1 1/2 teaspoons </span>finely<span style="font-family: inherit;"> minced garlic</span></div>
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<span style="font-family: inherit;">1/2 cup flour</span></div>
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<span style="font-family: inherit;">1/2 cup heavy cream</span></div>
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<span style="font-family: inherit;">1 1/2 cup milk</span></div>
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<span style="font-family: inherit;">4 egg yolks, beaten</span></div>
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<span style="font-family: inherit;">1/4 cup dry sherry</span></div>
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<span style="font-family: inherit;">1 teaspoon salt</span></div>
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<span style="font-family: inherit;">1 teaspoon ground white pepper</span></div>
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<span style="font-family: inherit;">1/2 teaspoon cayenne</span></div>
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<span style="font-family: inherit;">2/3 cup chopped mushrooms</span></div>
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<span style="font-family: inherit;">1/2 lb shrimp, boiled and diced</span></div>
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Parmesan<span style="font-family: inherit;"> Topping-</span></div>
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<span style="font-family: inherit;">2 tablespoons p</span>armesan<span style="font-family: inherit;"> cheese</span></div>
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<span style="font-family: inherit;">2 tablespoons </span>paprika</div>
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<span style="font-family: inherit;">2 tablespoons bread crumbs</span></div>
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<span style="font-family: inherit;">Melt butter in a sauce pan and add the shallots, parsley and garlic and cook 10 minutes. Gradually stir in flour and mix well. Add the cream and milk slowly stiring </span>constantly<span style="font-family: inherit;"> til the mixture is smooth, then add the egg yolks, sherry, salt, pepper, and cayenne, blend well and cook over low heat until mixture begins to thicken. Stir in mushrooms, cook for 2 more minutes then add the shrimp and continue to cook on low heat for 3 to 4 minutes. Spoon into a glass </span>dish<span style="font-family: inherit;"> and </span>refrigerate<span style="font-family: inherit;"> for at least an hour and a half before topping oysters. When ready top oysters with filling and sprinkle evenly with the p</span>armesan<span style="font-family: inherit;"> topping.</span></div>
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Adding the cream and milk to the mix</div>
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And the egg yolks</div>
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And the sherry (which is in my opinion the secret ingredient)</div>
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And finally the shrimp</div>
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<span style="font-family: inherit;">Rousseau Filling- makes 2 dozen oysters</span></div>
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<span style="font-family: inherit;">From: Cajun-Creole Cooking by Terry Thompson</span></div>
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<span style="font-family: inherit;">3 large tomatoes peeled, seeded and diced</span></div>
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<span style="font-family: inherit;">1/4 cup olive oil</span></div>
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<span style="font-family: inherit;">1/2 medium onion, finely chopped</span></div>
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<span style="font-family: inherit;">3 cloves of garlic, minced</span></div>
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<span style="font-family: inherit;">1/2 green bell pepper, finely chopped</span></div>
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<span style="font-family: inherit;">3/4 teaspoon dried basil</span></div>
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<span style="font-family: inherit;">3/4 teaspoon dry savory</span></div>
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<span style="font-family: inherit;">3/4 teaspoon dried oregano</span></div>
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<span style="font-family: inherit;">1 tablespoon minced parsley</span></div>
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<span style="font-family: inherit;">1/2 bay leaf, minced</span></div>
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<span style="font-family: inherit;">2 teaspoons lemon juice</span></div>
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<span style="font-family: inherit;">1 teaspoon Worcestershire sauce</span></div>
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<span style="font-family: inherit;">1/2 teaspoon salt</span></div>
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<span style="font-family: inherit;">1/2 teaspoon ground pepper</span></div>
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<span style="font-family: inherit;">1/4 teaspoon cayenne pepper</span></div>
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<span style="font-family: inherit;">8 slices of bacon</span></div>
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<span style="font-family: inherit;">grated parmesan</span></div>
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<span style="font-family: inherit;">Heat olive oil in a sauce pan and add the onion, garlic, bell pepper, and herbs saute til onions transparent. Then add the tomatoes. Then add the lemon juice, Worcestershire sauce, salt and black and red peppers, saute 15 minutes and set sauce aside. When ready to cook oysters divide the sauce evenly through out the oysters top with a piece of the bacon and a sprinkle of parmesan cheese.</span></div>
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Sauteing the onion, garlic, and bell pepper</div>
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adding the tomatoes</div>
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and the Worchestershire</div>
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<span style="font-family: inherit;"><div style="text-align: center;">
<span style="font-family: inherit;">Rockefeller Filling- makes 2 dozen oysters</span></div>
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<span style="font-family: inherit;">(This one my Dad modified quite a bit from The New Orleans Cookbook over the years)</span></div>
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<span style="font-family: inherit;">1 bunch green onions</span></div>
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<span style="font-family: inherit;">1 cup-ish flat leaf parsley stemmed and chopped</span></div>
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<span style="font-family: inherit;">1 small bag frozen spinach thawed and drained</span></div>
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<span style="font-family: inherit;">4 cloves garlic, finely chopped</span></div>
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<span style="font-family: inherit;">2 sticks salted butter, softened</span></div>
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<span style="font-family: inherit;">sprinkle of salt</span></div>
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<span style="font-family: inherit;">1/2 teaspoon ground white pepper</span></div>
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<span style="font-family: inherit;">1/2 teaspoon marjoram</span></div>
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<span style="font-family: inherit;">1/2 teaspoon dried basil</span></div>
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<span style="font-family: inherit;">1/4 teaspoon cayenne</span></div>
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<span style="font-family: inherit;">3/4 teaspoon powdered Chinese Five Spice (this is the secret ingredient!)</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Mix the greens, and spices in with the butter then knead thoroughly and shape into 24 patties and set on a wax paper covered pan and place in the fridge til ready to put on the oysters. Place one patty on each oyster.</span></span></div>
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The greens</div>
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Adding the spices</div>
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And the butter</div>
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Mix well</div>
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Shaping into patties</div>
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All of the filings were pre- made the night before at my parent's house. Then the oysters were shucked and assembled at my house as the first course of our Cajun Christmas Dinner. All of the oyster types can be combined on the same pans and cook at 425 for about 20-25 minutes. The oysters that will be Rockefeller style should be in flat bottomed oysters that stay fairly level in the pan due to the amount of melted butter they will produce while cooking.</div>
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My Dad shucking the oysters. </div>
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(Glad he does this part, I'd worry about stabbing myself in the hand!)</div>
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The fillings awaiting their destiny!</div>
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And the first oyster is bienville. My favorite!</div>
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The bienville topping</div>
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All ready for the oven!</div>
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And they are done after 20 long minutes. </div>
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Wait a couple more minute to remove from the pan, those oyster shells are pretty toasty.</div>
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Finally the famous oyster trio! The perfect start to our Cajun Christmas.</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-20115690439143041212013-12-30T14:51:00.000-06:002013-12-30T19:15:03.967-06:00Cajun Christmas Part 1- Gumbo<div class="separator" style="clear: both; text-align: center;">
I grew up in a family that loves to cook, as you might have guessed based on previous family recipe posts. Christmas dinner has always my Dad's specialty. He usually pulls out all the stops: appetizer, soup, entree and dessert courses all with matched wines. Last year we moved to Wisconsin and had the stomach flu over Christmas so we postponed dinner and just went simple the following weekend. This year since a multi course meal takes a while, we decided Bubba would be more entertained in his own house with all his toys, so my family came up to Wisconsin. When we talked about a Christmas dinner theme this year we decided to go Cajun with an oyster trio that my Dad is famous for, gumbo, and a smoked ham served with cajun coleslow and hush puppies. I decided to do a three part series of our Cajun Christmas Dinner beginning with the gumbo.</div>
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Back when I worked in Chicago I always went to this awesome Cajun place called <a href="http://www.heavenonseven.com/">Heaven on Seven</a>. Their gumbo is amazing! I used to buy a half gallon to-go and bring it home with me on the train whenever my husband had a cold (so much better than chicken noodle soup). One day I bought their cookbook so I could try to make the gumbo. I have had the book for years but have yet to attempt it. It is a little intimidating looking at the ingredients list alone. There is a bit of prep work involved including making a signature Cajun spice, roasted garlic puree, chicken stock, and a dark roux. All of these can be done the day before and if you break the recipe down the gumbo is not quite as time consuming and totally worth it.<br />
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Gumbo:</div>
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2 lbs chicken breast cut into 3/4 inch cubes,<br />
tossed with 4 teaspoons Angel Dust Seasoning</div>
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1/2 teaspoon Angel Dust Cajun Seasoning</div>
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2 tablespoons olive oil</div>
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1 lb andouille sausage cut into 1/4 inch slices</div>
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1 cup diced yellow onion</div>
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3/4 cup thinly sliced green onion</div>
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1/2 cup red onion</div>
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2 cups seeded, diced green bell pepper</div>
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1 1/2 cups diced celery</div>
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1 tablespoon seeded, minced jalapeno</div>
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1 tablespoon Roasted Garlic Puree</div>
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1/2 teaspoon basil</div>
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1/2 teaspoon oregano</div>
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1/4 teaspoon black pepper</div>
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1/4 teaspoon crushed red pepper flakes</div>
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1 bay leaf</div>
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6 1/3 cups Chicken Stock</div>
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1 cup Dark Roux</div>
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White Rice</div>
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I started with the garlic puree in my prep work.<br />
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Roasted Garlic Puree:</div>
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8 cloves of garlic</div>
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enough olive oil to cover the cloves</div>
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Cover with tin foil and bake at 300 for about an hour</div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Puree with a little of the olive oil</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place in a covered container and refrigerate</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br />
Then I made the chicken stock. Kind of a cheater chicken stock because I was supposed to use chicken bones instead of bullion cubes, but I didn't have any chicken bones. Turns out it tastes pretty much the same.<br />
<br /></div>
<div style="text-align: center;">
Chicken stock:</div>
<div style="text-align: center;">
9 cups water</div>
<div style="text-align: center;">
7 chicken bullion cubes</div>
<div style="text-align: center;">
1 cup carrots</div>
<div style="text-align: center;">
1 cup celery</div>
<div style="text-align: center;">
1/2 cup onion</div>
<div style="text-align: center;">
1 teaspoon thyme</div>
<div style="text-align: center;">
1 teaspoon parsley</div>
<div style="text-align: center;">
1 bay leaf</div>
<div style="text-align: center;">
1/8 teaspoon black pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Simmer all of the ingredients in a covered pot for 3 hours</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Let cool then strain all the vegetables out</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cover and store in the fridge</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br />
Next the Cajun Seasoning.<br />
<br /></div>
<div style="text-align: center;">
Angel Dust Cajun Seasoning:</div>
<div style="text-align: center;">
3 tablespoons Hungarian Paprika</div>
<div style="text-align: center;">
1 1/2 tablespoons Spanish Paprika (I used smoked)</div>
<div style="text-align: center;">
5 teaspoons salt</div>
<div style="text-align: center;">
1 1/4 teaspoons thyme leaves</div>
<div style="text-align: center;">
1 1/4 teaspoons oregano</div>
<div style="text-align: center;">
1 teaspoon ground white pepper</div>
<div style="text-align: center;">
1/2 teaspoon basil</div>
<div style="text-align: center;">
1/2 teaspoon cayenne pepper</div>
<div style="text-align: center;">
1/4 teaspoon black pepper</div>
<div style="text-align: center;">
1/8 teaspoon garlic powder</div>
<div style="text-align: center;">
1/8 teaspoon onion powder</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
And last of all the hardest part. The dark roux.<br />
<br />
Dark Roux:</div>
<div style="text-align: center;">
1 cup canola oil</div>
<div style="text-align: center;">
1 1/2 cups all purpose flour</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat oil over high heat, about 3 minutes. <br />
<br />
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<br />
Carefully whisk in a little flour at a time until incorporated.<br />
(Watch out the oil spits a little and is HOT! I got two nasty oil burns the size of a pin point)<br />
<br />
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<br />
Reduce heat to medium and stir constantly with a wooden spoon for 22 to 25 minutes,<br />
until the roux is dark brown.<br />
<br />
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<br />
Ivor decided to help me make the roux.<br />
By biting my feet at the point where I could not leave the stove.<br />
<br />
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<br />
Carefully pour into a heat proof bowl and cool for 45 minutes.<br />
Drain off and oil that separates from the roux. Store in a covered container in the fridge.<br />
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</div>
<div style="text-align: center;">
Once I spent the day before making all of the special recipes and pre chopped my veggies the actual assembly of the gumbo itself was fairly quick.</div>
<div style="text-align: center;">
Here are all of my ingredients ready to go in the gumbo pot: </div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
First heat 2 tablespoons of olive oil on medium high heat then add the andouille sausage </div>
<div style="text-align: center;">
and saute 6 minutes and stirring occasionally.</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Then add the cajun spice covered chicken and cook anther 4 minutes.</div>
<div style="text-align: center;">
<br /></div>
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Then the onions for 2 minutes</div>
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And the peppers, celery, and roasted garlic puree, then cook another 2 minutes</div>
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Add the remaining spices, cook 2 more minutes</div>
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Then add the chicken stock and bring to a boil</div>
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Whisk in the roux, a little at a time, then stir continuously for 5 minutes.</div>
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Turn down the heat to low and simmer for 1 hour.</div>
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Remove the bay leaf and at this point it is ready to serve with white rice,</div>
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But my gumbo was cooled and added to the crock pot to wait for</div>
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Christmas morning.</div>
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Where it sat happily letting all the flavors blend all day.</div>
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It was fabulous! Just like the original <a href="http://www.heavenonseven.com/">Heaven on Seven's</a>. If you happen to be in Chicago, go and try the gumbo in person and the rest of the food on the menu is also amazing as well! Now having made their wonderful gumbo I can fully appreciate all of the hard work they put into perfecting it.<br />
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<br />Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-41680042654260947492013-12-22T12:50:00.000-06:002013-12-22T12:50:12.406-06:00Baked Chicken Ravioli Bites with Homemade Red Pepper Sauce<div class="separator" style="clear: both; text-align: center;">
I have been on a wonton wrapper kick lately. After discovering I could make other <a href="http://kaporas-journey.blogspot.com/2013/12/chicken-enchilada-wontons.html">things besides wontons </a> I started buying a package a week and experimenting. I really like baked ravioli, but ravioli dough is just so time consuming, and I don't have a pasta machine to flatten the dough properly. It turns out wonton wrappers work great for baked ravioli too.</div>
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Red pepper sauce:</div>
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1/4 onion</div>
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3 cloves garlic</div>
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1 cup bell pepper</div>
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1 tablespoon olive oil</div>
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1 teaspoon tomato paste</div>
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1/4 teaspoon crushed red pepper flakes</div>
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1 teaspoon of each: parsley, basil, oregano</div>
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1/2 cup water</div>
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1/4 cup white wine</div>
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Chicken filling:</div>
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1 chicken breast</div>
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1/8 onion</div>
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2 cloves garlic</div>
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8 mushrooms</div>
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2 tablespoons parmesean cheese</div>
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1 teaspoon of parsley, basil, and oregano</div>
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1/4 cup white wine</div>
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20 wonton wrappers</div>
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I first put 1 chicken breast in the oven heated to 325 for 2 hours in a covered casserole dish with 1/2 cup of water. While the chicken cooked I sauteed the onions and garlic in some olive oil then added 1/4 cup of white wine, 1/2 cup of water 1 teaspoon of tomato paste and 1 teaspoon of each: parsley, basil and oregano. I let it simmer for an hour then let it cool.</div>
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Once cool I added it to the food processor then blended til smooth</div>
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Once the chicken was finished I chopped onion, garlic, and mushrooms in the food processor, then put them in a saute pan</div>
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Then I minced up the chicken and added it to the pan</div>
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Then I added the spices and the white wine and let it cook down for a couple of minutes</div>
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The set it aside to cool</div>
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I put a spoonful of the mixture into the wonton wrapper </div>
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Fold it over then seal with water</div>
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When I'm ready to cook I brush each wonton with vegetable oil and bake at 350 for 15 minutes or until golden brown flipping part way through.</div>
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Serve with the red pepper dipping sauce in the middle and a sprinkle of parmesean cheese.</div>
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<br />Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-79540791956949655192013-12-18T13:31:00.002-06:002013-12-18T13:31:54.042-06:00Big Boy Bed<div dir="ltr">
I had a plan how I was going to do this.<br />
I was going to wait til a Friday, take the side off the crib after nap and let Bubba hang out in the room on and off during the day so he would be used to the new status of his bed and then we would have all weekend to practice so that Bubba might not get in and out of bed all night on a week day when my husband had to get up early the next morning. This is how it ended up happening.</div>
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One Monday morning Ivor hopped into Bubba's crib while we were reading books in his room. Bubba promptly got up and pulled himself into the crib with Ivor, then climbed back out. Then in and out another time. Oh crap.</div>
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We decided since Bubba has become such a good sleeper lately we'd try to put him down for nap like usual then take the side off before bedtime. We even let him help remove the rail.</div>
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This was the scene in Bubba's room an hour before bedtime<br />
(BTW, he is yelling <i>"I Free!"</i> at the end of the clip.):</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyFYD3j7EEOghmzFRjUnUS1fOqbJgLsXUce6qnWe5LVbi7q9Rs-3bQemBcUyGUlV0_DDCcm9H_sglWCKb4ZYA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Not feeling very optimistic we headed back to his room. Much to my surprise Bubba climbed in bed and actually stayed in it, but when I went to leave he cried <i>"Hugs!"</i> So I went back hugged him, tucked him in and tried again. <i>"Sad."</i> he called so I returned and lay next to his bed. As it turns out the new freedom was a bit overwhelming to my Bubs. As I lay on my son's floor again, I thought of <a href="http://www.eecs.harvard.edu/~keith/poems/Custard.html">a poem</a> from my childhood:</div>
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<i>"...Belinda was brave as a barrel full of bears,</i></div>
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<i>And Ink and Blink chased lions down the stairs,</i></div>
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<i>Mustard was brave as a tiger in a rage,</i></div>
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<i>But Custard cried for a nice safe cage..."</i></div>
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After an hour and a half total, he was out. I crept out of his room and went to bed in case the worst happened. At midnight I awoke to Bubba crying. He was sitting on the floor in a pile of blankets, I think he rolled out of bed. I tucked him back in and he drifted off. The rest of the night was uneventful but at five in the morning he awoke and I grabbed a pillow and blanket and took my position.</div>
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Nap time then next day went much smoother. We sat by his bed and read three books. He lay down and so did I. He held my hand and drifted off. Victory in fifteen minutes!<br />
If recent history is applied Bubba may have a <a href="http://kaporas-journey.blogspot.com/2012/02/inturrupted-intro.html">rocky start</a> but will end up sleeping like a champ. Before now he would walk down to his room by himself, when I announced it was bedtime, hop in the chair to read a story, then sigh as I tucked him into bed calling <i>"Night Night, Mommy!"</i> as I'd leave and he'd sleep til morning.<br />
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At the one hour mark on the second night as Bubba talked about various "itchy fingers" and made shadow puppets on the wall I decided that Custard had found his courage. I said <i>"Night Night Bubba. Love you." </i>as I tucked him in and left the room. And waited.<br />
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Not a peep. He just rolled over and when to sleep, and stayed that way all night.</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-46776967445175873452013-12-15T14:51:00.001-06:002013-12-15T14:51:37.484-06:00Cinnamon Dough Ornaments<div class="separator" style="clear: both; text-align: center;">
I have been making cinnamon dough ornaments since I was a kid. At my mom's house there are some cinnamon ornaments that are probably thirty years old. And they still smell cinnamony.</div>
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The recipe is simple. One four ounce bottle of cinnamon and 3/4 cup of apple sauce. Stir it up til it becomes a dough. </div>
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Then you can roll out the dough and cut out shapes with cookie cutters. </div>
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We don't really have Christmas cookie cutters, only random animals. </div>
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So we ended up with a couple of interesting ornaments.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUWwj8FQNokIT-6YvP-2u_lis5yMj3IVDKcW8GiWHMV2uU8cq6rWA0BnhZWF_mW65JzqHvTUFJgfgN5O0ZMHG4odE4vYa1XGIc2M8hyphenhyphenI-JsBotwu6HaIrUDA-jNCv2TDB5adpqLJfad4/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUWwj8FQNokIT-6YvP-2u_lis5yMj3IVDKcW8GiWHMV2uU8cq6rWA0BnhZWF_mW65JzqHvTUFJgfgN5O0ZMHG4odE4vYa1XGIc2M8hyphenhyphenI-JsBotwu6HaIrUDA-jNCv2TDB5adpqLJfad4/s320/4.jpg" width="320" /></a></div>
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I like the flamingo and the crab the best</div>
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Set them out on a cookie sheet with wax paper, flipping them over every so often. They will take 1 to 2 days to dry out this way or you could put them in the oven on 200 for a couple hours.</div>
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I was going to just let them dry out but I decided I needed my cookie sheets to make <a href="http://kaporas-journey.blogspot.com/2012/11/grandmas-toffee.html">toffee</a>, so I baked them to speed up the process.</div>
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I strung them with twine to hang them up. They smell incredible! (And look pretty cute too)</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-14748007983576838732013-12-11T15:15:00.000-06:002013-12-11T15:15:29.533-06:00Chicken Enchilada Wontons<div style="text-align: center;">
On a whim I bought won ton wrappers without any real plan of what I wanted to do with them. After they sat in the fridge a couple of days I came up with an idea.</div>
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3 small chicken breasts (cooked in crock pot or covered dish in water)</div>
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3 slices cheddar cheese (cut in 1/8 pieces)</div>
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1 can enchilada sauce (3/4 in chicken, rest as sauce)</div>
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1/4 yellow onion</div>
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wonton wrappers</div>
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First I cooked 3 small chicken breasts in the crock pot in 1 cup of water for about 5 hours.</div>
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Then I minced it in my mini chopper with onion.</div>
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I added 3/4 of a can of enchilada sauce and mixed it up.</div>
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I place 1/8 picece of cheddar sliced cheese in a wonton wrapper.</div>
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Topped it with about 1 tablespoon of the chicken mixture</div>
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Folded it in half and sealed the seems with water.</div>
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I placed them on a pan covered in wax paper til I was ready to cook.</div>
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I brushed them with vegtable oil and baked them in the oven at 350 til golden brown, about 20 minutes.</div>
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I served them with refried beans topped with a sour cream and enchilada sauce mixture.</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-75433855773812979722013-11-10T08:44:00.000-06:002013-11-10T08:44:57.542-06:00Bratloaf<div class="separator" style="clear: both; text-align: center;">
I like to make unusual meatloafs. Usually I like to have some sort of elaborate topping. For some reason I got it in my head that I needed to try to make a brat loaf. My first attempt involved 1/2 package of ground turkey and two normal brat sausages, then I topped it with sliced potatoes. It was pretty good, but not bratty enough. </div>
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After some brainstorming, it was decided that the potatoes should be on the bottom and there should be a different topping. Something to give it the authentic brat experience: Sauerkraut and apples. Here's what you'll need:<br />
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1/2 package of ground turkey<br />
5 turkey brats, removed from their casing<br />
1/4 yellow onion, minced<br />
1 tablespoon parsley<br />
1 teaspoon black pepper<br />
1 tablespoon coarse ground brown mustard<br />
1 egg<br />
4 slices of bread, toasted and then soaked in 1/3 cup beer<br />
2 potatoes<br />
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Sauerkraut topping:<br />
1/2 package of sauerkraut, drained and rinsed<br />
1 granny smith apple, diced<br />
1/8 onion, minced<br />
1/4 cup of apple sauce<br />
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2 tablespoons brown sugar</div>
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Mix together all of the ingredients except bread and potatoes</div>
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Slice the potatoes thin, and layer them in an oiled pan</div>
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Shred the bread and mix in the beer</div>
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Combine with the meat mixture </div>
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Then spread it in the potato layered pan. Bake at 325 for 45 minutes.</div>
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Drain off any grease and top with the sauerkraut topping.</div>
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Then turn up the heat to 350 for 20 minutes</div>
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Add 2 tablespoons brown sugar and turn up the heat to 375 and bake for 10 more minutes.</div>
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We served it with green beans sauteed with onions, mushrooms, and bacon.<br />
Delicious!</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com2tag:blogger.com,1999:blog-4602396811072297235.post-62871750681756514362013-10-31T22:24:00.001-05:002013-10-31T22:24:08.058-05:00Happy Halloween!<div class="separator" style="clear: both; text-align: center;">
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<br />Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-81433738020754518412013-10-23T14:59:00.000-05:002013-10-29T15:38:07.073-05:00The Guard Monkey <div class="separator" style="clear: both; text-align: center;">
We bought a new baby gate for our hall way with a cat door in it, because our cats are spoiled and meow at the taller baby gates, waiting for someone to open a door for them instead of just hopping over like normal cats. It seemed like a perfect solution, til Bubba started trying to crawl through the cat door. He actually fit! Every time he went down the hall he would crawl through the cat door to get to the forbidden area. Until my husband thought of a brilliant idea. He was inspired by an episode of Raising Hope in which the parents kept their son away from dangerous things but putting a clown doll that he was afraid of near the item in question. </div>
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We happen to have a musical dancing monkey doll that Bubba hates. All we had to do was play the song once with the monkey dancing on the opposite side of the gate and he has not crawled through since.</div>
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So I began this post a couple weeks ago and with Ivor and all kinds of other things I got busy and forgot about it. And now this is how Bubba reacts to the guard monkey.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwnjGkbm4nOxK1ivTUgNZ9BrGBuV4fj-GPC-RSXTZYyy2hEtwfxOiwwh71DZ5NJbTgQK2FZrFfY8GIcb4_jVQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<span style="text-align: start;"> I have a feeling it won't be long now before he's crawling back through the cat door again. </span></div>
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<span style="text-align: start;">Oh well it was good while it lasted :)</span></div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-39939214202652991172013-10-23T14:27:00.000-05:002013-10-23T14:27:26.323-05:00Dim Sum Inspired QuicheRecently I was on the East Coast for my cousin's wedding and had the opportunity to go into New York City. My family lived in New York State when I was in junior high so we had several of our old stomping grounds to visit while we were there. Of course we had to go to Chinatown for Dim Sum for lunch and Little Italy to our favorite restaurant <a href="http://www.lamelarestaurant.com/">La Mela</a> for dinner and <a href="http://www.ferraracafe.com/home.php">Ferrara Bakery</a> for dessert.<br />
When I got back I was inspired to try something different with my normal quiche recipe. At the Dim Sum restaurant we went to <a href="http://www.456shanghaicuisine.com/">456 Shanghai Cuisine</a> they had a dish they called a scallion pancake. It was a mix of a crepe/omelette with plenty of scallions and a shredded pork filling with a hint of sesame and teriyaki sauce.<br />
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Filling:</div>
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2 small chicken breasts</div>
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sesame oil</div>
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chili oil</div>
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1 teaspoon minced onions</div>
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1 cup water</div>
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cook these and after shredding chicken add:</div>
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2 tablespoons teriyaki</div>
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1 teaspoon sesame oil</div>
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1 teaspoon chili oil</div>
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1 tablespoon toasted sesame seeds</div>
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1/8 cup fresh chives</div>
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Quiche base:</div>
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2 tablespoons butter</div>
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1/8 cup flour</div>
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3/4 cup milk</div>
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5 eggs</div>
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Sauce:</div>
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4 tablespoons teriyaki</div>
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1/2 teaspoon chili oil</div>
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1/4 teaspoon onion powder</div>
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1 1/2 tablespoons brown sugar</div>
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First I cooked two small chicken breasts in the crock pot. I put them in frozen and added a bit of sesame oil, chili oil, teriyaki sauce, minced onions and about 1 cup of water. I cooked them on low for about 5 hours.</div>
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Next I shredded the chicken with a fork and mixed in about 2 tablespoons of teriyaki, 1 teaspoon of sesame oil, and 1 teaspoon of chili oil.</div>
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I picked a large bunch of chives from the garden and chopped up about 1/8 cup and added them to the mixture, along with 1 tablespoon or so of toasted sesame seeds.</div>
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For the quiche base I melted the butter on medium heat</div>
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Added the flour</div>
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And then the milk</div>
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I kept it on medium heat, whisking the whole time til it thickened. </div>
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(a little less than a normal quiche base would, because there was less flour added)</div>
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Then I added the eggs and whisked them well. I also added a teaspoon of chili oil.</div>
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Then a lot more chives. Maybe another 1/8 cup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TEpoReoB4V1MBpNSIEkA7dOY1ZFpaR1hqVuFinuFlkOjj-huW_Mu2wqu7CoX6imhjlqUMN___iwsfg3NgnhnJKhOwyiuBVBeQZJF2JuxbWPxwx48Zalht-wy8eT8MTFpXzsyPU-LVsI/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TEpoReoB4V1MBpNSIEkA7dOY1ZFpaR1hqVuFinuFlkOjj-huW_Mu2wqu7CoX6imhjlqUMN___iwsfg3NgnhnJKhOwyiuBVBeQZJF2JuxbWPxwx48Zalht-wy8eT8MTFpXzsyPU-LVsI/s320/10.jpg" width="320" /></a></div>
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I greased the pan with sesame oil and added 1/4 of the mixture.</div>
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Then the chicken</div>
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And finally the remainder of the quiche base. I put it in the oven at 325 for 1/2 hour. </div>
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At that point I took it out, brushed on some more sesame oil and put it back in for another 20 minutes. The last 10 minutes I turned the heat up to 350 to brown it slightly. </div>
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I mixed together a sauce to pour over the top. I microwaved it for about 40 seconds to let the brown sugar dissolve. </div>
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Beautiful!</div>
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Bubba saw me take it out of the oven and insisted that it was cake. I told him it was not cake and</div>
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I gave him a piece but I was pretty sure how it would go.</div>
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Luckily for him I made some peanut butter banana bread muffins that day, so he could get his "cake" after all.<br />
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My husband and I thought it was delicious though. Just what I was going for. It had the essence of the scallion pancake and also reminded me a lot of egg foo young.</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-15437118210620349162013-10-16T15:42:00.000-05:002013-10-16T23:02:25.616-05:00Ivor<div class="separator" style="clear: both; text-align: left;">
One very hot August morning Bubba and I went for a walk and found a tiny kitten crying on someone's porch. We went up to the door to tell them their kitten had gotten out and the woman who answered the door told us he was not hers and he had been out there all morning and they had no idea where he came from. So we took him home.</div>
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I could tell he was really young and on the five minute walk home I hoped that he was old enough for solid food. Luckily when I made him a bowl of kibble mixed with water (to soften it) he gobbled it down. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-MLLiPUYaZqoO9PXTeuysuAR3kMCoUh-Jb9kcWplyM8IauFHJaM_2axSdL-IxnzHrobj8nuJ97F3P1HUqjepxeVbDW7gOkSsHONa78OsQ-2U613NGkQJzVQDCngBDMCmG_DVJHZ3yiY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-MLLiPUYaZqoO9PXTeuysuAR3kMCoUh-Jb9kcWplyM8IauFHJaM_2axSdL-IxnzHrobj8nuJ97F3P1HUqjepxeVbDW7gOkSsHONa78OsQ-2U613NGkQJzVQDCngBDMCmG_DVJHZ3yiY/s320/1.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9Bd3xfQIgA3UIjU9PoPKUaoSYVuXsz0lOubgEJY0XFqKR_gCEfcw6naXWjDcQ-hdgaq98VyN97sI9FZ9AUaXDH4i0mOrXKIsAp4EZspTu3-WyDL1bZIfFjVIZxGae43m-ONWJIkjngI/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9Bd3xfQIgA3UIjU9PoPKUaoSYVuXsz0lOubgEJY0XFqKR_gCEfcw6naXWjDcQ-hdgaq98VyN97sI9FZ9AUaXDH4i0mOrXKIsAp4EZspTu3-WyDL1bZIfFjVIZxGae43m-ONWJIkjngI/s320/2.jpg" width="180" /></a></div>
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<span style="text-align: center;">After he ate, he kept crying and wanting to be held so I carried him around most of the day and sat on the bathroom floor with him at nap time while he slept in my lap. His nose was pretty scuffed up and he had a big gash on his lip. So we called the vet and made an appointment We kept him in isolation in our bathroom, giving him a cardboard box and blanket to curl up in, but he had trouble sleeping. Then I remembered a friend of mine having a very young kitten that slept better with a sock filled with dry rice and warmed in the microwave for a minute. We tried it and he fell fast asleep. Since he was so cuddly we decided to name him Ivor after the baby in one of Bubba's shows <a href="http://www.youtube.com/watch?v=nkeCmTbLhDQ">Henery Hugglemonster</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1G_UR4w3BT7Wf74kxd7-M-SC5rIIE1gTWV3nWeGxgP2WY0Gzkq8oVLZ3XmMN0pYpfKsrrmnUCVyReUFEcuuDJxe4jexLN8spEqRqTn3cu40vMKHtDIEwWmt9am8qCb0dzAh4Q6hsyIM/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1G_UR4w3BT7Wf74kxd7-M-SC5rIIE1gTWV3nWeGxgP2WY0Gzkq8oVLZ3XmMN0pYpfKsrrmnUCVyReUFEcuuDJxe4jexLN8spEqRqTn3cu40vMKHtDIEwWmt9am8qCb0dzAh4Q6hsyIM/s320/3.jpg" width="320" /></a></div>
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<span style="text-align: center;">At his vet appointment the doctor estimated that he was only three and a half weeks old and being so young they could not get an accurate result for a feline leukemia test or an FIV test, so he had to stay in isolation til he was eight weeks old and could get tested. </span><span style="text-align: center;">As long as we washed our hands well we could handle him as much as we wanted, he just could not come in direct contact with our other cats. </span><br />
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<span style="text-align: center;">We moved him to our guest room and put a double baby gate up to keep him from escaping, or our other cats from getting in. Bubba had been fascinated with Ivor since we got him, visiting him often and playing with him through the baby gate. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiA2WsVtmpcW47yd0Cov7T-jAcet2a3Bb43Uk2SjPqbgH_1SNDQIbPL7fvpCNdfAfnemcvi6GrzFasAzBx3q729Dnm8j5XdhkxafrZHQoR9L09dNRsOd3VN1D1NBP857a-O8YLgU7yTzg/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiA2WsVtmpcW47yd0Cov7T-jAcet2a3Bb43Uk2SjPqbgH_1SNDQIbPL7fvpCNdfAfnemcvi6GrzFasAzBx3q729Dnm8j5XdhkxafrZHQoR9L09dNRsOd3VN1D1NBP857a-O8YLgU7yTzg/s320/4.jpg" width="180" /></a></div>
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Finally Ivor was eight weeks old and he was able to get tested and came out negative, but he did still have worms so while he can come out of his room, he still cannot share a litter box for another three weeks til his final dewormer treatment is done. </div>
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Ivor loves life on the outside.</div>
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And has become Bubba's best buddy.</div>
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They scare the other cats a little because they are both so energetic, and sometimes they get a little rough with each other and they have to be separated. </div>
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But every time you do, they always end back together in no time. </div>
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It seems Bubba has finally found his kitty.</div>
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<br />Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com2tag:blogger.com,1999:blog-4602396811072297235.post-23146833360494911182013-09-26T21:42:00.001-05:002013-09-26T22:45:46.810-05:00First Pumpkin Harvest<div style="text-align: center;">
It's Fall!</div>
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Bubba has been a great gardening partner this year. He weeded the garden with me (sometimes plants that weren't weeds) and watered it with me every day. He had become increasingly more excited about picking the pumpkins we have been growing since they started to look like actual pumpkins. Last week there were two that were ripe so we picked them. He carried one around the house and called it "pumpkie" but once he started to toss it like a ball I moved it to the front porch. Since then every time we go out to the garden he wants to pick more.</div>
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So you can imagine how excited he was to be able to pick a bunch of them today!</div>
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Once we came inside and he was distracted I split 4 of the pumpkins in half, cleaned out the seeds, baked them at 350 for 20-30 minutes and after letting them cool scooped the pumpkin out of the shells then pureed it. Then I lightly tossed the seeds with olive oil and baked them at 325 for about 15 minutes stirring them occasionally.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5L_kWjfut3a_3Z8m4fZYWYFWNd6XKvtiLEPFycTp9q_r_8rWrc_CtVi-PkkvKHF4F-D1iP5Q-4WZzBwzm4PzmKRH_MvGLA2l0PVskdxUCboekP6SQD_KLrMl-jfcd1yiRX4iB8tptnQ/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5L_kWjfut3a_3Z8m4fZYWYFWNd6XKvtiLEPFycTp9q_r_8rWrc_CtVi-PkkvKHF4F-D1iP5Q-4WZzBwzm4PzmKRH_MvGLA2l0PVskdxUCboekP6SQD_KLrMl-jfcd1yiRX4iB8tptnQ/s320/2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All this with only 4 pumpkins!</td></tr>
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Now with 5 cups of pumpkin puree I had to make something pumpkiny. I decided to experiment with a different pumpkin bread recipe. I used my normal <a href="http://kaporas-journey.blogspot.com/2012/03/uncle-tims-banana-bread.html">banana bread recipe</a>, but added 1 cup of pumpkin puree and omitted the bananas and apple sauce. Then I made a glaze to pour over it.<br />
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Glaze Recipe:</div>
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1/2 cup powdered sugar</div>
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1 1/2 tablespoons of milk</div>
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1/2 teaspoon melted butter</div>
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1/2 teaspoon vanilla extract</div>
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Mix ingredient til smooth and pour over the bread, then refrigerate til ready to serve.</div>
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And this recipe for a change, Bubba loved! </div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-12475503088327232212013-09-08T09:05:00.001-05:002013-09-08T09:05:03.097-05:00Fried Green Tomatoes<div style="text-align: center;">
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It has been a busy summer! One of the distractions from blogging I have had is my garden. In May I stopped at a local farmer's green house selling tomato and pepper plants and even though I wasn't going to have a bigger garden this year I bought a couple of plants. Who knew that 3 little tomato plants would make so many tomatoes! I don 't really even like tomatoes, except when they are in tomato sauce or salsa. One day a decided to try a recipe from one of my favorite movies, Fried Green Tomatoes. Only problem was I didn't have corn meal to make traditional "Southern" fried green tomatoes, so I decided to make them "Italian style" with parmesean and Italian bread crumbs. </div>
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I was running low on bread crumbs, so I crushed up some stove top stuffing mix, </div>
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and added some parmesan cheese.</div>
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The dipping station. Mixed bread crumbs, 2-3 eggs beaten, and flour.</div>
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First dip in the egg</div>
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Then the flour</div>
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Then the egg again</div>
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And finally the bread crumbs</div>
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Let sit aside in the fridge for at least 1/2 hour to let the bread crumbs set.</div>
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Fry in oil on medium heat til golden brown</div>
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Let cool on paper towels to soak up excess oil.</div>
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Yum!</div>
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I made quite a few so I have gotten several meals out of this batch. First on the side of ravioli with tomato sauce, then for lunch in a fried green tomato BLT. </div>
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Bubba has tried several of them and it always goes the same way every time. He take a bite, says "Yum!" then sometimes a second bite and then he throws it on the floor. I'm tempted to not give him another one, but he has been so picky lately I always try to give him any of our food he asks for in hopes he will eventually get back to his old eating habits where he ate anything and every thing.<br />
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Now I just have to figure out what to do with all those pesky red tomatoes that keep showing up.<br />
<br />Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-5087406367273044142013-07-29T13:21:00.000-05:002013-07-29T13:21:07.227-05:00My New Secret IngredientDry sherry!<br />
It is what is missing in all creamy sauces! It gives <a href="http://kaporas-journey.blogspot.com/2013/07/my-favorite-soup-it-world.html">cream of crab soup</a> that awesome kick that separates it from other cream soups, until now. From this day forward it goes in all my cream soups, and or sauces.<br />
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<div style="text-align: center;">
Awesome Quick Mushroom Cream Sauce (that tastes super fancy):</div>
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1 can cream of mushroom soup</div>
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1/2 soup can whole milk</div>
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1/2 teaspoon chicken stock paste</div>
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1 clove garlic (minced)</div>
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2 tablespoons minced onion</div>
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3 tablespoons butter</div>
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2 fresh basil leaves</div>
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2-4 fresh oregano leaves</div>
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3 fresh parsley leaves</div>
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splash dry sherry (or a couple splashes)</div>
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Melt butter, add onion and garlic. Saute. Add soup and milk and chicken stock paste. then chop herb leaves into sauce add splash of dry sherry.<br />
I poured it over ravioli, shredded some mozzarella cheese over it then sprinkled with bread crumbs and baked at 350 for 30 min.<br />
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This one was a last minute experiment so I didn't take pictures as I went but here is the final product:<br />
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Since I started this post I have used my new secret sauce on smoked chicken and mushroom crepes, and an experimental casserole based on the filling used for oyster's bienville. </div>
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(Which is a creamy shrimp and mushroom sauce) Both were awesome!</div>
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<br />Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-79494518788864258482013-07-23T14:47:00.001-05:002013-07-23T22:58:45.065-05:00How to make homemade birthday invites and get your kid to do most of the work!Bubba loves to color!<br />
His artistic sensibilities inspired me to let him "make" his own birthday party invitations this year.<br />
First I gave him a blank 3 x 5 index card and a box of crayons, once he decided he was done with a picture I gave him another card. He made three or four of them at a sitting. I started about two weeks before I wanted to mail them out.<br />
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Sure he is happy here, but those last couple of invites were tough. He really likes coloring books better than blank index cards. I bribed him with the prospect of being able to color in a "grown up" kitchen table chair vs his high chair to finish up the batch. :)<br />
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Beautiful!</div>
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Then I printed out the party info and glued it on the back with a glue stick.<br />
Now I just have to teach him to glue the party info to the back and address the envelopes and I won't have to do anything. I guess there is always next year ;)<br />
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-9601551541687605712013-07-17T14:32:00.001-05:002013-07-17T14:51:15.677-05:00My Favorite Soup in the World!Before we were that crazy family who <a href="http://kaporas-journey.blogspot.com/2013/02/the-great-mouse-hunt.html">saved mice from the garage</a>, or the crazy couple with a bunch of cats, we were the crazy hermit crab couple. How we became these hermit crab owners isn't as good a story as how we stopped being hermit crab owners.<br />
This post seems to be going in an odd direction... when do I talk about soup?!<br />
Let me explain. My favorite soup in the world is Cream of Crab Soup, but in recent years I can't help but associate cream of crab soup with hermit crabs. A Maryland favorite, almost every restaurant on the Eastern Shore serves Maryland Blue Crab Cream of Crab Soup. I grew up in Maryland, vacationing in a beach town called Ocean City, the perfect beach town with a board walk that had a carnival at the end of it. On the board walk they sold the best caramel corn, french fries and soft shell crab sandwiches, and of course tourist shops which sold T-shirts and hermit crabs about every 10 feet. My brother and I always wanted them, but my parents steered us away from the cages filled with colorful shells. Now I know why. Don't get me wrong, they are great, easy going pets. But there are a lot of things you don't know about the care of hermit crabs. For detailed info please visit this <a href="http://www.hermitcrabassociation.com/phpBB/index.php">forum</a>. My shortest explanation is hermit crabs are social creatures and always need a buddy. (THIS IS THE IMPORTANT PART) You get two hermit crabs, knowing they are social and bring them home from the beach, you give them the perfect aquarium home with toys and food and even fresh coconut meat as a treat. Then one dies. What do you do? They are social they need a buddy. So you go to PetCo to find him a new friend. And the vicious cycle begins....<br />
The only way out of the cycle is to find a new home for your last remaining crabby, and that is where the forum comes in. They have a section to match crabbies with new adopting families. After deciding we could not participate in the cycle any longer we searched for a home for our last remaining crabby. Shortly after we made the post we were contacted by a woman whose son had several happy hermit crabs. We know because she provided pictures. The drop off time and location was set, it would be the next Saturday morning at a McDonald's between our towns. (You can't make this stuff up.) The drop off went off with out a hitch, and our crabby was happy in his new home with new buddies, again we know that because pictures were provided.<br />
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How does all of this relate to awesome soup you ask? After owning our little crabbies I realized some of the smallest creatures still have personalities. Some hermit crabs are shy, some are out going and some are just dicks. We actually had one that was. We described him as Benny- the dick. He was mean to all the other crabs. But we also had two that were best buddies and hung out in the same corner of the cage, and followed each other around. Here they are together:<br />
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Anyway enough hermit crab politics. It is enough to realize that they are more than we think. Which makes me feel bad about eating my favorite soup. Since it is made of crab. But I love it so much! So I just buy prepackaged crab meat, and try not to think about my little buddies.<br />
Now on to the soup!<br />
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First you'll need to make the crab stock, since it is impossible to find prepackaged. This I had my Dad do at his house the night before and he brought it up the next day with all the other supplies. To make it you can by some blue crab parts and simmer in a pot for an hour or so.<br />
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Strain out all the shell bits and stuff through a coffee filter.<br />
(It looks a sort of weird grayish blue color, that doesn't seem appetizing but trust me it make a big difference in the flavor of the final product.)</div>
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Then you'll need:</div>
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1 stick butter</div>
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1/2 cup flour</div>
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2 cups crab stock</div>
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1 pint light cream</div>
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1 teaspoon chicken stock paste</div>
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1 lb lump crab meat</div>
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old bay and white pepper to taste</div>
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1/2 cup dry sherry</div>
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And if you want to get really fancy:</div>
<div style="text-align: center;">
soft shell crabs (as many as bowls of soup you'll need. this recipe makes about 6)</div>
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egg</div>
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flour</div>
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panko crumbs</div>
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Make roux with butter and flour. First melt butter then stir in flour.</div>
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Then add the cream and the crab stock,</div>
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And the Old Bay</div>
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<br /></div>
<div style="text-align: center;">
And most importantly the lump crab meat</div>
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<br /></div>
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<div style="text-align: center;">
A bit of chicken stock paste</div>
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<br /></div>
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<div style="text-align: center;">
And a little dry sherry,</div>
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<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Maybe a little more...</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
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<div style="text-align: center;">
Mix it up well then cover and keep on low heat to keep warm while you make the fried soft shells.</div>
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<br /></div>
<div style="text-align: center;">
Here they are! </div>
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<br /></div>
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<div style="text-align: center;">
First coat them in flour,</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
Then beaten eggs</div>
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<br /></div>
<div style="text-align: center;">
And finally panko bread crumbs</div>
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<br /></div>
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<div style="text-align: center;">
Let rest in a pan to give the bread crumbs a chance to stick</div>
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<div style="text-align: center;">
Then fry in hot canola oil</div>
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<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Til golden brown</div>
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<br /></div>
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<div style="text-align: center;">
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<div style="text-align: center;">
Place the fried soft shell crab into a bowl of soup and garnish with fresh parsley.</div>
<div style="text-align: center;">
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Delicious!</div>
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At the time Bubba refuse to try the soup and the fried crabs, so did my brother Tim, who hates seafood. Instead they shared Tim's famous smoked ribs.<br />
Though in recent weeks Bubba has started eating fish sticks and will try most smooth soups, so maybe next time he'll get to enjoy my favorite soup in the world!Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-66611241701238345292013-05-21T14:07:00.000-05:002013-05-21T14:07:32.846-05:00The GrillMy grill was scheduled to be delivered. I had picked out a dual function gas grill/ smoker grill. The morning it was supposed to be delivered, I got a call. The weirdest call I've ever gotten from a delivery company. Here's how it went:<br />
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Them: "Hi, we have a grill for you."</div>
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Me: "Ok. The email said it would be delivered today."</div>
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Them: "Tomorrow. Maybe. Is there a guy there?"</div>
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Me: "What do you mean "a guy" ?"</div>
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Them: "Or a fork lift?"</div>
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Me: "What?!"</div>
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Them: "We don't have a hydrolic truck for two weeks so we needed a guy or something to get the grill out of the truck."</div>
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Me: "Are you serious?"</div>
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Them: "Yes."</div>
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Me: "How heavy is this thing?"</div>
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Them: "It says 150 lbs on the box."</div>
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Me: "Oh, I'll help him get it out then. That isn't that heavy."<br />
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The next day the grill came, no problem. My husband happened to be home by the time it got delivered, and the guy didn't even want help bringing the box in! Assembling it was a trick though. It took my husband and I all of nap time to put it together. (which is about three hours)<br />
My first meal cooked on the grill was burgers, not very inventive but I'm still learning this whole grill thing. My second grill meal was a bit more creative: chicken, bell pepper and mushroom naan pizzas, and shrimp scampi naan pizzas. First I pre-made the <a href="http://kaporas-journey.blogspot.com/2012/09/naan.html">naan</a>.<br />
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Chicken, bell pepper mushroom topping:</div>
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1/4 red pepper</div>
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1/4 green pepper</div>
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1/8 cup onion</div>
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1 clove garlic</div>
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1/2 cup cooked chicken</div>
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(I used some smoked chicken my brother made on his grill for Bubba)</div>
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1/2 teaspoon oregano</div>
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1/2 teaspoon parsley</div>
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1/2 teaspoon basil</div>
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grated parmesan cheese</div>
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1/2 cup mozzarella cheese</div>
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Shrimp Scampi topping:</div>
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1/4 cup onion</div>
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2 cloves garlic</div>
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1 cup shrimp</div>
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small splash lemon juice</div>
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small splash white wine</div>
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1/2 teaspoon oregano</div>
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1/2 teaspoon parsley</div>
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1/2 teaspoon basil</div>
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grated parmesan cheese</div>
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1/2 cup mozzarella cheese</div>
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For the chicken pizza saute the onions, garlic, red and green pepper and mushroom a couple of minutes, then take off the heat and add the spices then the chicken mix well then let it sit in the fridge to settle.</div>
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For the scampi saute the onions and garlic lightly, then add the splash of wine, then the lemon juice. Take off the heat and add the pre cooked shrimp and the spices. Mix well and sit in the fridge to settle.</div>
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Put the toppings on the naan.</div>
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Then add the cheese.</div>
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Gently put them on the grill, pre heated to 350. Cook for about 5 minutes or til the cheese melts.</div>
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They were delicious, almost like wood fired pizza. A little crispy on the bottom, but I'm getting the hang of it. Next I'll have to master the smoker size of the grill.</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0tag:blogger.com,1999:blog-4602396811072297235.post-89779518314735821152013-05-13T14:35:00.000-05:002013-07-17T14:48:33.864-05:00Curry Meatloaf with Homemade Curry Yogurt SauceComplete with <a href="http://kaporas-journey.blogspot.com/2012/11/uncle-tims-samosas.html">Uncle Tim's Samosas</a>, <a href="http://kaporas-journey.blogspot.com/2012/09/naan.html">Naan</a> and <a href="http://kaporas-journey.blogspot.com/2012/11/grandmas-pumpkin-bread.html">Grandma's Pumpkin Bread</a> for dessert!<br />
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My family came up to visit and since the snow finally melted and it has warmed up around here they brought Bubba some of the outside toys so he will have something to play with besides rock and sticks, not that we don't love our rocks and sticks. He was so excited, he stayed out for almost two hours!<br />
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The next day, still loving the new outdoor toys!</div>
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On to the Curry Meatloaf! The third in my series of experimental meat loafs.</div>
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1 can chickpeas (drained and rinsed)</div>
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1 cup peas and carrots mix (thawed)</div>
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1/4 onion (finely chopped)</div>
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2 cloves garlic (finely chopped)</div>
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1 lb ground turkey</div>
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2 eggs</div>
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1/4 teaspoon tumeric</div>
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1/2 teaspoon paprika</div>
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1 1/2 teaspoon curry powder</div>
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1/8 teaspoon red pepper</div>
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1/4 teaspoon ground ginger</div>
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1/2 teaspoon cumin</div>
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I smashed 1/2 the chick peas so they would blend through the meat better.</div>
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Add the onion and garlic</div>
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Then the peas and carrots</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JUDs-Rejv7rA15B35bDFH1_HmpD6BauVNGUIXEm91HzTZJ9sOLSGf2GBV1ogUfu7g5KzH950I5BCyR4H0dctiyZvZyjUfP3zptPWpqbfYDCtA0cTB_5wHKpWqzwSIhgC6e5h4x0-TIU/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JUDs-Rejv7rA15B35bDFH1_HmpD6BauVNGUIXEm91HzTZJ9sOLSGf2GBV1ogUfu7g5KzH950I5BCyR4H0dctiyZvZyjUfP3zptPWpqbfYDCtA0cTB_5wHKpWqzwSIhgC6e5h4x0-TIU/s320/3.JPG" width="320" /></a></div>
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And finally the meat, eggs and spices</div>
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Mix well</div>
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This makes a larger loaf them my other meatloaf recipes, almost takes up the whole crock pot. It was really hard to get out and came out in pieces, not pretty. </div>
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So I only did a picture of the finished plate.</div>
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Also, I was preoccupied while making the yogurt curry sauce, so I didn't take pictures. And I was kinda winging it so the measurements should be pretty accurate, but you may need a pinch more of this or that to get it right.</div>
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Curry Yogurt Sauce:</div>
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Here are our "after the fact" ingredient estimations:</div>
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1 clove garlic (minced)</div>
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1/2 onion (minced)</div>
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1/4 cup (or a splash) of white wine (I used Pinot Grigio)</div>
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1 teaspoon chicken stock base (I use Better than Bullion brand)</div>
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1/2 cup water</div>
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1/2 cup greek yogurt</div>
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1- 1 1/2 teaspoons corn starch</div>
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2 teaspoons curry powder</div>
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generous sprinkles of the following:</div>
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cumin</div>
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tumeric</div>
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paprika</div>
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red pepper</div>
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First saute the onions and garlic. Once you start to smell them cooking ( a couple minutes) add the splash of wine. Wait for it to sizzle a minute or two then add the water and chicken stock, then the spices. Mix everything well then add the yogurt. Blend well and get the sauce back up to a nice warm temp, a light simmer. Do not boil. </div>
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Add the corn starch to thicken it up and take off the heat.</div>
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Here is the final product, going counter clockwise: Curry Meat loaf with the yogurt curry sauce, a vegetable medley of cauliflower, carrot, red pepper, onions and peas (also with the curry sauce), naan, and samosa balls (so much better than the pyramid, or dog biscuit shaped ones). The Samosas were served with Patak's brand Major Grey Chutney, which is mango ginger flavor. Next time I may experiment with "icing" the meatloaf with the chutney, like I did with the refried beans for my Nacho Meatloaf.</div>
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Kristinhttp://www.blogger.com/profile/06868887305895338517noreply@blogger.com0