If I were to open up a restaurant...it would be small and modest. It would be open for all those craving a little home cooked food. The menu would change with the seasons based on available fresh produce. It would sit maybe 10 tables. It would hold an espresso bar. There would be four types of cookies: chocolate chip, oatmeal, sugar, and peanut butter.
Day dreaming about opening a restaurant wasn't something on the planned to do list. This one was plotted and word grown by my loving dear husband. We would toss around plans. Along with the fun one about packing up and living in Maui, Hawaii. It is just fun to pretend and to think about what if we had enough money. But there definitely could be a restaurant in our future as we become more financial stable. So join me on my journey to what it would take to open a restaurant with my husband. I love to plan and I love to budget and I love to cook... then all I need is the inner drive to make it happen in reality.
At the moment, I'll just pretend that my home kitchen is the cafe. It is a small, modest restaurant that feeds my family a home cooked meal.
Monday, March 12, 2012
Wednesday, February 8, 2012
Connecting Through Cooking
Each new day contains the chance for a new experience. Each upcoming minute you can try something you haven't done before and also the chance for do-overs. I challenged myself to make a new recipe called a gordita. It was a recipe on the back of the bag. I thought why not? Usually the recipe is kitchen tested so that all who try the recipe may experience the same results. So I made a batch of the dough and it was a fairly good amount. I cooked up a few gorditas just enough for two and had lots dough remaining. Here I was left with a big ball of dough and I hadn't really enjoyed the taste enough to want to eat it again. What could I do?
A light bulb popped over the top of my head from my creative energy, why not make tamales with it? I researched the Internet to see if anyone else might have ran into the same problem. I found recipes and techniques for tamales handy but I just had to try with my adaptation. I stopped by the store and picked up corn husks. I had left over tri-tip that I chopped up with a little sauce. (Still working on this part of the recipe-- the inner stuffing.)
As I started preparing the outer part of tamales, my son's girlfriend was over for dinner and she watched me pat the gordita dough into the corn husks. She was eager to help. Next thing I knew we had prepared at least 14 tamales with the dough and a meat & cheese stuffing.
My technique for steaming the tamales was a little challenging. I had on hand a bamboo steamer that would fit into my wok. Yes- I decide to adapt an Asian cooking method for Mexican cuisine. I made sure to rotate my bamboo boxes to make sure the tamales all cooked equally. Finally when I thought they were almost done, I pulled one out to try. We each had a fork in hand ready to take a steamy bite of tamale goodness. This bite was enough to erase our thinking on how hard it was to make tamales in prior attempts. Definitely we both learned that we could make tamales and make them taste good. We just needed to try with leftover gordita dough and a bamboo steamer.
Have fun cooking!
A light bulb popped over the top of my head from my creative energy, why not make tamales with it? I researched the Internet to see if anyone else might have ran into the same problem. I found recipes and techniques for tamales handy but I just had to try with my adaptation. I stopped by the store and picked up corn husks. I had left over tri-tip that I chopped up with a little sauce. (Still working on this part of the recipe-- the inner stuffing.)
As I started preparing the outer part of tamales, my son's girlfriend was over for dinner and she watched me pat the gordita dough into the corn husks. She was eager to help. Next thing I knew we had prepared at least 14 tamales with the dough and a meat & cheese stuffing.
My technique for steaming the tamales was a little challenging. I had on hand a bamboo steamer that would fit into my wok. Yes- I decide to adapt an Asian cooking method for Mexican cuisine. I made sure to rotate my bamboo boxes to make sure the tamales all cooked equally. Finally when I thought they were almost done, I pulled one out to try. We each had a fork in hand ready to take a steamy bite of tamale goodness. This bite was enough to erase our thinking on how hard it was to make tamales in prior attempts. Definitely we both learned that we could make tamales and make them taste good. We just needed to try with leftover gordita dough and a bamboo steamer.
Have fun cooking!
Thursday, February 2, 2012
From the Beginning to the End
Series: Produce Box, January 31, 2012 Deliver; Published Blog 14
I quietly recalled in my mind my first produce box delivery and thought about how it will be from my friend when she gets her first produce box delivered to her front porch. As much as I can instruct and guide, the excitement of finding the box on the porch and opening it up is way fun and cool to discover in the early hour mornings (even before the caffeine has entered my system.)
As I am pouring the words onto my blog and deciding how I approach each produce box delivery. Here's my step by step thinking from beginning to the end.
I pull each one of my vegetables out and compare it to the list I receive from Farm Fresh to You.
My order:
1 head of cauliflower,
1 pound of french fingerling potatoes,
1 pound of celery root,
l bunch of leeks,
1 bunch of broccoli,
1 head of radicchio,
1 bunch of carrots,
1 bunch of spinach,
1 bunch of collards,
2 bunch of chard, and
1 head of lettuce.
The next step I perform:
I take inventory of the current vegetables I have on hand and ones that needs to be consumed within the next few days. I really, really, really dislike wasting food because wasting food is wasting money. I eat what I cook, I prepare what needs to be used, and prevent waste as much as possible. I am expert of using up leftovers. I also prepare smaller meals for the family to minimize the amount of food leftover. Plus performing all this leaves little room for growing strange stuff in containers in the back of the fridge.
When I took inventory here's what I found:
leek
squash
mushroom
bunch of mint
container of blueberries
an onion
rosemary sprigs
carrots
ginger
lemon grass
celery
cabbage
potatoes
apples
garlic
shallots
I make sure that when I place all the vegetables into my drawer that I rotate my new produce to the bottom and older stuff on top. Again to help promote using food before it is wasted.
One last item to bring up that I think is helpful is the realization that the farm fresh produce isn't beautified as you would receive in the stores. The green leaf plants hold onto their dead leaves and dirt caked on green petals. The roots and stems aren't plucked. There might be live bugs still living on the plant. So don't be too surprised... this is the stuff that farmers experience when they pry the plants out of the ground and place it on their own counters.
My final step is prepping the vegetable for our dinner night.
How to Soak Your Green Leaf Plants:
For chard, kale, and collards: I use a small sharp knife to remove the stems. Place the leaves in bowl and fill up with cold water. Let them soak. Agitate like washing machine. Drain the water and fill up again. I rinse again and drain the water. Before use, I try to dry as much water off before I cook it up.
For spinach and lettuce: I pull off the leaves and place it in a bowl. I soak in them in cold water. Drain, rinse, soak again if necessary, or allow to dry. If using later on, wrap up in a paper towel and place it in a bag.
A Meal Dancing in Mind as Yummy!!
Jasmine Rice
Sauteed Spinach
Tuna Cakes (Find the recipe homemade salmon cakes in my cookbook.)
Red Curry Sauce
All together made Thai flavoring come alive dancing on my taste buds.
Recipes:
Sauteed Spinach
a little Olive oil
Sesame Oil - small amount because it is full on flavor!
add Fresh Red Chili Paste as much spice a little dab will do it garlic
a splash Teriyaki Sauce
washed Spinach bunch
Saute over medium heat until the leaves darken.
Red Curry Sauce
I like to add about 2-3 tablespoons of red curry paste.
I simmer it with 1 can of coconut milk.
I add a little fish sauce.
I add a little brown sugar.
I let it simmer for about 15-20 minutes.
Add some fresh Thai basil and red bell pepper slices.
In the end my tummy is happy from all the vegetables I have eaten. My fridge is full for at least a week. I had and will keep on having fun cooking!
I quietly recalled in my mind my first produce box delivery and thought about how it will be from my friend when she gets her first produce box delivered to her front porch. As much as I can instruct and guide, the excitement of finding the box on the porch and opening it up is way fun and cool to discover in the early hour mornings (even before the caffeine has entered my system.)
As I am pouring the words onto my blog and deciding how I approach each produce box delivery. Here's my step by step thinking from beginning to the end.
I pull each one of my vegetables out and compare it to the list I receive from Farm Fresh to You.
My order:
1 head of cauliflower,
1 pound of french fingerling potatoes,
1 pound of celery root,
l bunch of leeks,
1 bunch of broccoli,
1 head of radicchio,
1 bunch of carrots,
1 bunch of spinach,
1 bunch of collards,
2 bunch of chard, and
1 head of lettuce.
The next step I perform:
I take inventory of the current vegetables I have on hand and ones that needs to be consumed within the next few days. I really, really, really dislike wasting food because wasting food is wasting money. I eat what I cook, I prepare what needs to be used, and prevent waste as much as possible. I am expert of using up leftovers. I also prepare smaller meals for the family to minimize the amount of food leftover. Plus performing all this leaves little room for growing strange stuff in containers in the back of the fridge.
When I took inventory here's what I found:
leek
squash
mushroom
bunch of mint
container of blueberries
an onion
rosemary sprigs
carrots
ginger
lemon grass
celery
cabbage
potatoes
apples
garlic
shallots
I make sure that when I place all the vegetables into my drawer that I rotate my new produce to the bottom and older stuff on top. Again to help promote using food before it is wasted.
One last item to bring up that I think is helpful is the realization that the farm fresh produce isn't beautified as you would receive in the stores. The green leaf plants hold onto their dead leaves and dirt caked on green petals. The roots and stems aren't plucked. There might be live bugs still living on the plant. So don't be too surprised... this is the stuff that farmers experience when they pry the plants out of the ground and place it on their own counters.
My final step is prepping the vegetable for our dinner night.
How to Soak Your Green Leaf Plants:
For chard, kale, and collards: I use a small sharp knife to remove the stems. Place the leaves in bowl and fill up with cold water. Let them soak. Agitate like washing machine. Drain the water and fill up again. I rinse again and drain the water. Before use, I try to dry as much water off before I cook it up.
For spinach and lettuce: I pull off the leaves and place it in a bowl. I soak in them in cold water. Drain, rinse, soak again if necessary, or allow to dry. If using later on, wrap up in a paper towel and place it in a bag.
A Meal Dancing in Mind as Yummy!!
Jasmine Rice
Sauteed Spinach
Tuna Cakes (Find the recipe homemade salmon cakes in my cookbook.)
Red Curry Sauce
 |
| Jubilee's Taste of Thai |
All together made Thai flavoring come alive dancing on my taste buds.
Recipes:
Sauteed Spinach
a little Olive oil
Sesame Oil - small amount because it is full on flavor!
add Fresh Red Chili Paste as much spice a little dab will do it garlic
a splash Teriyaki Sauce
washed Spinach bunch
Saute over medium heat until the leaves darken.
Red Curry Sauce
I like to add about 2-3 tablespoons of red curry paste.
I simmer it with 1 can of coconut milk.
I add a little fish sauce.
I add a little brown sugar.
I let it simmer for about 15-20 minutes.
Add some fresh Thai basil and red bell pepper slices.
In the end my tummy is happy from all the vegetables I have eaten. My fridge is full for at least a week. I had and will keep on having fun cooking!
Saturday, January 21, 2012
Sending Good Health and Happiness
Series: Produce Box, January 17, 2012 Deliver; Published Blog 13
A new year and one year older are two things in common for me in this New Year. Resolutions are promises we make when we ring in the New Year but I think they can be made at anytime. Do you want to eat more fresh vegetables? Then go out and do it! Do you want to exercise more? Stop reading and run in place for 10 minutes. Then sit down and write down a recipe for eating more vegetables. I may sound like a drill sergeant trying to get you motivated but all that is holding us back is ourselves. Trying to improve yourself does take hard work but the end result will make you feel better. I can attest the results of my advice. A glimpse of the steps for improving my health and the ones who dine with me.
Our produce box this month includes the following items:
2 Delicata Squash
1 Cauliflower
1.5 lbs Potatoes
.5 lbs Shallots
.5 lbs Mushrooms
1 Leek
1 Broccoli Bunch
1 Nantes Carrots
1 Assorted Kale Bunch
1 Red Leaf Lettuce Bunch
My approach with using a produce box in my menu planning is to use up as many vegetables as necessary.At the start of each week I try to create a rough draft of a menu that is constantly changing as to what I have on hand due to consuming of groceries and the grazing of vegetables. I do not think of the long, hard work of prepping of raw vegetables. I think of the nutrients my body needs and in order to remain healthy. I use these delightful morsels made from the Earth to sustain me. Back in time - people prepared food and used less package food. We want to spend time on other things and less time in preparing; however, in the modern day of conveniences it is now even easier to spend more time on preparing than using a package. Just imagine a day without having to make sure you are sitting on the couch in front of a television waiting for your program only on at a certain time. Or washing dishes right after dinner instead a machine does it for you while you multi-task with another machine to do the laundry. All these wonderful items of technology has saved us time to do other things - why not it be cooking healthy meal?
Jubilee's Vegetable Tomato Sauce for Your Linguine Fini (or Spaghetti)
1/2 Onion, diced 1/2 Fennel Bulb, diced 1 Shallot, minced 1 pinch of Red Pepper flakes a handful of small mushrooms 1 Celery, diced 1 Carrot, diced 28oz of tomatoes - I choose to use a can in my cupboard but when in season use about 3-4 tomatoes. pepper, oregano, and garlic powder for seasoning My preference is to add about 1-2 tsp of balsamic vinegar and a few drops of Tabasco. If you would like it a little sweet add in a few pinches of sugar. Let the sauce simmer for about 15-20 minutes. Turn it off. Boil your pasta according to package. If you have on hand, add in a few whole garlic cloves. It will add a nice garlic taste and cook up the garlic to spread into a paste to add to your pasta. It is truly a wonderful flavor or you can add it to bread for garlic bread. My sides for tonight's dinner will be meatballs, a slice of garlic bread and a garden salad.
Meat Balls
This recipe is so easy that you think twice about grabbing that package of meatballs in the freezer section next time you want meatballs. 1 lb of your choice of ground meat. I like to you turkey or pork. With an Italian dish then mix a 1/2 pound of ground turkey and 1/2 pound ground Italian sausage. Add in 1 egg Add in a teaspoon of garlic, minced Add in pepper and salt to taste Add in 1/3 cup of breadcrumbs A tip with seasoning your meatballs-- more flavor can be created with adding in fresh herbs like basil, spinach, mushrooms, or sun dried tomatoes. Don't be afraid to experiment. It is worth the taste. Mix all the ingredients together into one big meatball. Split in half. Take one of the halves and split into 8 balls. Continue splitting with the rest until you have a total of 16 meatballs. Brown 8 meatballs at a time in the pan with a little oil. I cook the meatballs until they are brown on all the edges. I then place it in an oven at 350 degrees for about 20-25 minutes until well done. At this point if you decide not to eat all the meatballs you have the option of letting them cool and place then in a bag. Use them in another meal later on in the week maybe like meatball sandwiches.
Garden Salad
Green Leaf Lettuce, Carrots, Broccoli, and Cauliflower. Toss with a little cheese and dressing. A nice side of vegetables to go with my vegetables. I think I have managed to eat all my serving of vegetables in one sitting. Love it! (Plus as a bonus the veggies fill me up faster than the pasta.) I offer a challenge those wanting one just for today... See how many vegetables you can eat in one meal?
Trying new vegetables... I received a vegetable this week in my produce box that I hadn't tried before and it is the Delicata Squash. I thought it might be like a zucchini but it was a cross with butternut squash. The texture was thick and meaty with big seeds in the middle. I looked up recipes on what others my do with the Delicata Squash. Some thought roasting it was good or stuffing it with ingredients. So I decided to use it in my Leek and Potato Stew recipe. This isn't a vegetarian recipe but it can be with the elimination of cheese and sour cream (but I enjoy eating the items so I included it.) You are the chef of your own food. Each to their own when adding ingredients or eliminating them.
Leek and Potato Stew
A thick stew that fills you up when it is cold and miserable outside. On the night I made this stew, the wind was howling and sheets of rain floated across the street. A great night to stay in and have a homemade meal.
Heat up a large soup pot on medium heat. Add in about 1-2 teaspoons of oil. Add in your thinly sliced leeks. Stir and let it cook until brown on the edges. Remove from the pot and place in a bowl until later. Add in the following diced items: 2 large brown potatoes, 2 white potatoes, 2 red potatoes, 1 carrot, and 1 delicata squash. Season with pepper and salt. All it to cook for about 5-7 minutes, stirring occasionally.
Add in the 3 1/2 cups of stock.(I used up my fennel vegetable stock that I had in the freezer.) Turn up the heat and allow it boil/simmer for until the potatoes are mashable. Mash the potatoes, carrots, and delicata squash and then allow it to continue cooking until it becomes thicker if you so desired.
Add in the cooked leeks. Allow to it cook for a few minutes to heat up the leeks.
Remove it from heat and add in about a 1/3 cup of good cheddar cheese and 1/4 cup of sour cream. Mix together and grab your bowl. Spoon in a about cup of it. This is a filling stew. Serve with a piece of toasted bread and a garden salad.
Have Fun Cooking!
A new year and one year older are two things in common for me in this New Year. Resolutions are promises we make when we ring in the New Year but I think they can be made at anytime. Do you want to eat more fresh vegetables? Then go out and do it! Do you want to exercise more? Stop reading and run in place for 10 minutes. Then sit down and write down a recipe for eating more vegetables. I may sound like a drill sergeant trying to get you motivated but all that is holding us back is ourselves. Trying to improve yourself does take hard work but the end result will make you feel better. I can attest the results of my advice. A glimpse of the steps for improving my health and the ones who dine with me.
Our produce box this month includes the following items:
2 Delicata Squash
1 Cauliflower
1.5 lbs Potatoes
.5 lbs Shallots
.5 lbs Mushrooms
1 Leek
1 Broccoli Bunch
1 Nantes Carrots
1 Assorted Kale Bunch
1 Red Leaf Lettuce Bunch
My approach with using a produce box in my menu planning is to use up as many vegetables as necessary.At the start of each week I try to create a rough draft of a menu that is constantly changing as to what I have on hand due to consuming of groceries and the grazing of vegetables. I do not think of the long, hard work of prepping of raw vegetables. I think of the nutrients my body needs and in order to remain healthy. I use these delightful morsels made from the Earth to sustain me. Back in time - people prepared food and used less package food. We want to spend time on other things and less time in preparing; however, in the modern day of conveniences it is now even easier to spend more time on preparing than using a package. Just imagine a day without having to make sure you are sitting on the couch in front of a television waiting for your program only on at a certain time. Or washing dishes right after dinner instead a machine does it for you while you multi-task with another machine to do the laundry. All these wonderful items of technology has saved us time to do other things - why not it be cooking healthy meal?
1/2 Onion, diced 1/2 Fennel Bulb, diced 1 Shallot, minced 1 pinch of Red Pepper flakes a handful of small mushrooms 1 Celery, diced 1 Carrot, diced 28oz of tomatoes - I choose to use a can in my cupboard but when in season use about 3-4 tomatoes. pepper, oregano, and garlic powder for seasoning My preference is to add about 1-2 tsp of balsamic vinegar and a few drops of Tabasco. If you would like it a little sweet add in a few pinches of sugar. Let the sauce simmer for about 15-20 minutes. Turn it off. Boil your pasta according to package. If you have on hand, add in a few whole garlic cloves. It will add a nice garlic taste and cook up the garlic to spread into a paste to add to your pasta. It is truly a wonderful flavor or you can add it to bread for garlic bread. My sides for tonight's dinner will be meatballs, a slice of garlic bread and a garden salad.
Meat Balls
This recipe is so easy that you think twice about grabbing that package of meatballs in the freezer section next time you want meatballs. 1 lb of your choice of ground meat. I like to you turkey or pork. With an Italian dish then mix a 1/2 pound of ground turkey and 1/2 pound ground Italian sausage. Add in 1 egg Add in a teaspoon of garlic, minced Add in pepper and salt to taste Add in 1/3 cup of breadcrumbs A tip with seasoning your meatballs-- more flavor can be created with adding in fresh herbs like basil, spinach, mushrooms, or sun dried tomatoes. Don't be afraid to experiment. It is worth the taste. Mix all the ingredients together into one big meatball. Split in half. Take one of the halves and split into 8 balls. Continue splitting with the rest until you have a total of 16 meatballs. Brown 8 meatballs at a time in the pan with a little oil. I cook the meatballs until they are brown on all the edges. I then place it in an oven at 350 degrees for about 20-25 minutes until well done. At this point if you decide not to eat all the meatballs you have the option of letting them cool and place then in a bag. Use them in another meal later on in the week maybe like meatball sandwiches.
Garden Salad
Green Leaf Lettuce, Carrots, Broccoli, and Cauliflower. Toss with a little cheese and dressing. A nice side of vegetables to go with my vegetables. I think I have managed to eat all my serving of vegetables in one sitting. Love it! (Plus as a bonus the veggies fill me up faster than the pasta.) I offer a challenge those wanting one just for today... See how many vegetables you can eat in one meal?
Trying new vegetables... I received a vegetable this week in my produce box that I hadn't tried before and it is the Delicata Squash. I thought it might be like a zucchini but it was a cross with butternut squash. The texture was thick and meaty with big seeds in the middle. I looked up recipes on what others my do with the Delicata Squash. Some thought roasting it was good or stuffing it with ingredients. So I decided to use it in my Leek and Potato Stew recipe. This isn't a vegetarian recipe but it can be with the elimination of cheese and sour cream (but I enjoy eating the items so I included it.) You are the chef of your own food. Each to their own when adding ingredients or eliminating them.
Leek and Potato Stew
A thick stew that fills you up when it is cold and miserable outside. On the night I made this stew, the wind was howling and sheets of rain floated across the street. A great night to stay in and have a homemade meal.
Heat up a large soup pot on medium heat. Add in about 1-2 teaspoons of oil. Add in your thinly sliced leeks. Stir and let it cook until brown on the edges. Remove from the pot and place in a bowl until later. Add in the following diced items: 2 large brown potatoes, 2 white potatoes, 2 red potatoes, 1 carrot, and 1 delicata squash. Season with pepper and salt. All it to cook for about 5-7 minutes, stirring occasionally.
Add in the cooked leeks. Allow to it cook for a few minutes to heat up the leeks.
Remove it from heat and add in about a 1/3 cup of good cheddar cheese and 1/4 cup of sour cream. Mix together and grab your bowl. Spoon in a about cup of it. This is a filling stew. Serve with a piece of toasted bread and a garden salad.
Have Fun Cooking!
Wednesday, January 4, 2012
My 1st Cookbook
I dedicate my 1st cookbook to my Dad to honor him as my inspiration for starting to cook. Both my Dad and my Mom taught both my sister and I the essentials for surviving in the kitchen.
Copy and paste into your address bar:
http://www.bookemon.com/book-profile/jubilee-dinners-and-desserts/104224
I am planning and working on a second book continue with my kitchen memories.
Happy reading and Have Fun Cooking!!
Copy and paste into your address bar:
http://www.bookemon.com/book-profile/jubilee-dinners-and-desserts/104224
I am planning and working on a second book continue with my kitchen memories.
Happy reading and Have Fun Cooking!!
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