A New Food Experience!

About a month ago, my husband had the opportunity to try Ethiopian cuisine at Makeda's. He was delighted by his experience.

Traditionally, "Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread...made out of fermented teff flour" (Wikipedia). No utensils are generally used; the flatbread serves as your spoon.

Well, after feasting on the accoutrements at Makeda's, he was inspired to try to recreate the dish himself, and he did so pretty successfully, using the following recipe from whats4eats.com.

Mesir Wat

(Ethiopian red lentil puree)

Mesir, or lentil, wat is one of several types of bean or lentil stews that are served with Ethiopian meals. They are especially popular during fasting days and the meatless period of Lent.

4 to 6 servings

Ingredients

• Onions, chopped -- 2
• Garlic, crushed -- 2 cloves
• Ginger, peeled and minced -- 2 teaspoons
• Oil, butter or niter kibbeh -- 1/4 cup
• Paprika -- 2 tablespoons
• Turmeric -- 1 teaspoon
• Cayenne pepper -- 1/2 to 2 teaspoons
• Red lentils, rinsed -- 1 pound
• Water or stock -- 4 cups
• Salt and pepper -- to taste

Method

1. Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.
2. Heat the oil, butter or niter kibbeh in a large, heavy-bottomed saucepan over medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly to color the oil and cook spices through, about 30 seconds.
3. Add the onion puree and sauté until the excess moisture evaporates and the onion loses its raw aroma, about 5-10 minutes. Do not burn.
4. Add lentils and water to the saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are cooked through and fall apart, about 30 to 40 minutes. Add water if necessary to keep the lentils from drying out.
5. Stir in salt and pepper to taste and serve.

Variations

• Shiro Wat: use split green peas instead of lentils. In Ethiopia, shiro wat is made with a premade mix of powdered green peas and spices. But as this mix is virtually impossible to purchase outside Ethiopia, split green peas are an acceptable substitute.
• Substitute yellow lentils if you like.

Notes

• Red lentils are called masoor dal in India and can be found in most Indian markets.
• Sometimes spelled misir wat.

It turned out great and was quite delicious. We did not have ours with a flatbread (a small ingredient oversight), but paired it with brown rice mixed with corn and pinto beans. And, I opted to use tortilla chips as my spoon. :)

As with any first attempt at a new food item, some options for improvement were identified. Nevertheless, I would highly recommend this dish! It's pretty simple to pair with rice. And apparently, there are many variations of wat, so give it a try and experiment! Let me know if you find any other great recipes!!

Salmon & Sweet Potato Cakes

Taken from Savour the Pacific: A Discovery of Taste by Annabel Langbein.

Salmon & Sweet Potato Cakes

Prepare: 10 Minutes; Cook: 6-8 Minutes (per batch); Makes 12 patties.

"These delicate patties combine grated par-cooked sweet potato with fresh salmon. Chop the fish finely, otherwise the patties tend to fall apart on cooking."

Ingredients:

1 medium sized kumara or other sweet potato (about 175g/6 oz)
250g (9 oz.) fresh salmon, finely chopped into 1 cm (1/3 inch) pieces
1 egg white, lightly beaten
grated rind of 1/2 lime or lemon (no pith)
1 tbsp finely sliced spring onion
salt & freshly ground black pepper
about 2 tbsp rice flour or plain flour to lightly coat
3-4 tbsp of oil


[My modifications: I used canned salmon instead of fresh; thus, 2 standard cans are required. I also used panko bread crumbs instead of the rice/plain flour, scallions in place of the spring onion, and coconut oil for the 3-4 tbsp asked for.]

Directions:

Peel & cut kumara or sweet potato into large chunks and boil in salted water for 5 minutes. Meanwhile, combine salmon with egg white, lime or lemon rind, spring onion, and salt and pepper.

Drain and cool kumara, then grate coarsely and mix into the salmon. Form mixture into large walnut-sized balls, roll in flour to lightly coat. Flatten to form patties.

[Be careful not to overcook the sweet potatoes. I let mine go a little too long which made them soft and a little difficult to grate. Also, I added the panko bread crumbs directly to the mixture as opposed to rolling the patties in it. This technique worked just as well.]

Heat oil in a heavy frypan and fry patties, in batches, over medium heat for 3-4 minutes until golden and crusty on the base, then turn carefully to cook and brown other side. Place cooked patties on paper towels to remove excess oil.

Cook's note: These little savoury patties re-heat well. Place on a baking tray in a 350 degree oven for 5 minutes.

These patties were unbelievably delicious. I added additional spices, such as Sazzon Tropical, to enhance my favorite flavor profiles. They were quick and easy to make. We ate them plain, but you could easily make them as sliders or in place of hamburgers, just increase or decrease the size of each patty. Good luck!

Coconut Oil

My husband and I made a recent discovery of an incredible, usable, and tasty product - coconut oil! As we enjoy Mediterranean and Pacific flavors, it compliments our tastes nicely.

The oil is extracted from the meat of matured coconuts. If it is cool, it can take on a semi-solid form, yet it melts easily and can withstand high temperatures in cooking, such as in frying, making it incredibly versatile. One may worry that the coconut flavor may overpower others in a dish. I have not found this to be true. In fact, the NY Times was quoted as describing it's profile as a "'haunting, nutty,' flavor that also has a touch of sweetness," so it is said to work well in baked goods as well (Wikipedia). Furthermore, it has a fantastic shelf life of potentially up to two years (Wikipedia)!

While coconut oil is known to have a high saturated fat content, those "bad fats" mostly exists as lauric acid and are "composed mainly of medium-chain triglycerides," which are less harmful than the saturated fats one finds in vegetable oil, etc. (Organic Facts; Wikipedia). In fact, consuming coconut oil "does not lead to [an] increase in LDL levels. [Rather, it] reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis" (Organic Facts). So long heart disease!

Coconut oil has further health benefits. When ingested, it not only aids in digestion, but can also be used for the prevention and treatment of diabetes (Organic Facts; Dr. Oz). It wards of viruses and bacteria by boosting the immune system (Organic Facts). Consequently, some use it to help treat HIV (Organic Facts). And, contrary to what one may expect, coconut oil can actually help one achieve their weight loss goals (Dr.Oz).

It contains short and medium-chain fatty acids that help in taking off excessive weight...Further, it increases the body metabolism by removing stress on pancreases, thereby burning out more energy and helping obese and overweight people reduce their weight. Hence, people living in tropical coastal areas, who eat coconut oil daily as their primary cooking oil, are normally not fat, obese or overweight (Organic Facts).

When used topically, coconut oil works wonders for the skin and hair as it is a natural moisturizer. It also can be applied directly to wounds or bruises to speed up the healing process by protecting the area from external bacteria and helping repair damaged tissues (Organic Facts).

These are just a few of the known benefits of using coconut oil.. If you would like to learn more, Organic Facts offers quite a specific list. While coconut oil is more costly than the common oils, a little bit goes a long way. And, as far as where to find it, my husband and I found it first at Trader Joe's. Later, we came across it in - of all places - Wal-Mart in the vitamins and supplements aisle. That ought to say something in regards to it's health benefits since you can find it next to the Vitamin C!

I highly recommend it to anyone. You would be surprised at how lovely it pairs with flavors you already love and provides a delicious richness. Soon, I will post a recipe for Salmon and Sweet Potato Patties in which I used coconut oil. The outcome was a succulent, mouth watering entree that tantalized the taste buds of all who partook. You should definitely give it a try; you will not be disappointed. Stay tuned for that recipe!

Trying To Fill The Gap

Almost 2 months ago, I gave up lactose-containing dairy. Seemingly, "in my old age," I've become lactose intolerant, and I had  battled with severe intestinal gas issues for the better part of the last 6-8 months. Enough was enough, and I threw in the towel on milk based products.

This change in diet may not seem all too terrible; however, I am a girl who loves her cheese, yogurt, and, most importantly, ice cream. So, taking ice cream out of my dessert options was a decision made with some disparagement. (Notwithstanding, I am all the happier for it; removing lactose from my diet proved extremely beneficial to my overall health. If you're interested in hearing more about that, you can check out my other blog, Holly's HBA Corner).

Not wanting to be completely without a creamy frozen dessert option, I began my search for an ice cream substitute.

 
First, my husband brought me home Hagen Dazs Mango Sorbet. It was delicious, and I thoroughly enjoyed it. However, I love chocolate and the creaminess of ice cream, which, while the consistency of the sorbet was great, it was fruit based. My quest was far from over.

Next, I tried Trader Joe's Soy Creamy Cherry Chocolate Chip Non-Dairy Frozen Dessert. I was very skeptical upon my first tasting. I was unsure how well soy would serve as a substitute for milk in something that was supposed to pass for ice cream. I was very pleasantly surprised! It tasted just like ice cream!! It didn't taste like tofu or have an odd texture as some may fear. And, the chocolate chips were the perfect compliment to the delightful cherry flavor.

After I ran out of that, I did not get an opportunity to return to Trader Joe's to replenish my supply. So, during a visit to our local Shop Rite and per my request, my husband (such a good one he is) got me a quart of So Delicious' Mint Marble Fudge Soy Milk Ice Cream. (Be it known that it tipped the scales at $6.99 for a quart).

We frequently buy So Delicious' Coconut Milk as our milk substitute and really enjoy it, so I had high hopes for this dessert. However, I was very disappointed. It was mediocre at best. The mint flavor was not strong enough. The fudge swirls were nice and generous, but the overall taste of the ice cream left something to be desired. I could maybe get around this fact, but with the $6.99 price tag, I can't justify the expense with a product that had little taste. Now, this particular flavor is the only So Delicious Soy Milk Ice Cream I have tried, so I am not automatically writing them all off. I was just not a huge fan of this one, open to try others, and likely will!

So after experimenting with a few different brands, my favorite thus far has been the Trader Joe's Non-Dairy Frozen Dessert. I highly recommend it.  SELF Magazine recently published their Healthy Food Awards for 2012. They do not have a non-dairy ice cream category, but for sorbet, they name Hagen Dazs Raspberry Sorbet the winner. I'll definitely be checking that out. Nevertheless, my quest continues, and I'll keep you posted. If you have any suggestions, please pass them on! I'm always up for trying anything new!

Curried Chicken With Coconut Pineapple Rice Recipe

Last Friday, Jon and I were introduced to Avenue East, an Asian Fusion Restaurant near to where we both work. Unfamiliar with their menu but delighted by Asian cuisine, Jon chose Thai Pineapple Fried Rice & I opted for Yellow Curry Chicken with Brown Rice. Both dishes were very good!

As I thought about what to eat this week and rummaged through our fridge, I discovered we had a fresh pineapple, ripe for the taking. Remembering fondly our dinner of the other night, I ran the idea of trying to create our own version of the two dishes past Jon. He was all for it.

Unsure how it would turn out as I am not very good at creating my own recipes from scratch, we teamed up and set to work. Jon, a specialist in spice blends and meat preparation, worked on the chicken; I prepared the rice. The end result was supremely satisfying and extremely delicious. Due to our ingredient choices, the various flavors danced with one another in our mouths from sweet to savory to spicy. We were truly thrilled with the results, and I, for one, was quite proud of myself for thinking outside of my recipe box.

Our recipe is as follows:

Ingredients:

• 2 chicken breasts, cubed
• Jasmine rice
• Coconut water
• 1/2 cup Coconut flakes
• 2 small boxes of Raisins
• 1 cup of pineapple, diced or chunked depending on personal preference (We used fresh, but I'm sure canned would work too if you drained it of its liquid).

Spice Blend for the Chicken:

• 2 tsps of yellow curry  powder
• 1 tsp cumin
• 1 tsp garlic
• 1/4 tsp cayenne pepper
• 1.5 tsp lemon pepper
• 1/2 tsp orange peel
• 1 tsp ginger

Preparation:

1. Cook chicken as you would do for a stir-fry in a skillet, adding 1/2 the spice blend immediately and then the last 1/2 soon before it is fully finished.
2. Prepare the rice as directed on the box for 3-4 servings, replacing regular water with the coconut water. 
3. After rice is fully cooked, add the coconut flakes, raisins, and pineapple. Stir and heat on low for a few extra minutes so the flavors can meld together.
4. Serve in bowls with rice mixture on bottom and chicken on top, mix together, and enjoy! 

In discussing the potential variations this dish could have, we decided adding chopped nuts, such as almonds or perhaps even pecans, to the rice mixture may afford extra complimentary flavors. The spice blend will also lend itself very well to tofu for those of the vegetarian persuasion.

All in all, it was a remarkably delicious and simple dish to make. Jon paired his portion with his homemade mango mint channin blanc. The fruitiness of the wine paired well with the sweetness of the rice. We will definitely make this again.

Have A Cup of Cheer!

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"Have a holly, jolly Christmas! It's the best time of the year! I don't know when there'll be snow, but have a cup of cheer..."

The temperature is indeed dropping, which means the tea pot is ever boiling at my house. Whether it be for hot cocoa or a lovely cup of tea, the kettles has been singing it's, "I'm ready!" tune rather frequently of late. My recent efforts to drink less coffee also contributes towards that end. So, I wanted to share with you some of my favorite holiday teas!

One of my all time favorites is Celestial Seasonings' Candy Cane Lane tea.

"This delectable holiday blend starts with naturally decaffeinated green tea and adds unmistakable seasonal flavors like cool peppermint, creamy vanilla and a dash of cinnamon. Candy canes have been cherished symbols of holiday spirit for centuries, and Candy Cane Lane^® is sure to become a festive and healthy tradition at your celebrations!"
—Charlie Baden, Celestial Seasonings Blendmaster

What I can tell you is that the "cool peppermint" is truly cooling - great for sore throats! It is akin (although not as powerful) as that minty fresh feeling you get from chewing gum! The vanilla and cinnamon compliment the green and mint teas nicely and do not overpower. It is a delicious and soothing tea, perfect for morning, noon, or night!

When you're in the mood for something a bit more robust, Celestial Seasonings' Gingerbread Spice Tea hits the spot!

"Stepping into a cozy kitchen warmed by the spicy aroma of freshly baked gingerbread — what a wonderful way to thaw a frosty winter chill! This handcrafted blend is a nostalgic medley of ginger, cinnamon and other time-honored ingredients. Because it's naturally caffeine free, you can indulge in this unmistakably merry tea any time!"
—Charlie Baden, Celestial Seasonings Blendmaster

The blendmaster says it right. The aroma from this tea is alluring and cozy. If you don't happen to have any holiday cookies handy, this tea is the next best thing. Better yet, it is a great accompaniment to those holiday cookies! I like to drink mine with a little bit of sugar and a swirl of whipped cream. Mmmmm.....

Sugar Cookie Sleigh Ride runs in a similar vein; it legitmately tastes just like a Christmas cookie! Unbelievably delicious!!

"This cheerful holiday blend will warm your heart with the inviting aroma and delightfully simple taste of freshly baked sugar cookies straight from the oven. Like all of our teas, Sugar Cookie Sleigh Ride has no refined sweeteners or added sugars — giving you a guilt-free way to partake freely in the pleasures of the season."
—Charlie Baden, Celestial Seasonings Blendmaster

Celestial Seasonings has two other holiday teas I have yet to try - Nutcracker Sweet & Sugar Plum Spice.



I'll have to pick those up and give them a try next time I am out at the store. I can only imagine how delightful they must be!

What are your favorite holiday beverages? Do tell!

My mother-in-law recently purchased a slow cooker cookbook that included drink recipes. Many of them seemed tantalizing to the taste buds. I have yet to try any of those concoctions but will let you know if I do. Happy sipping everyone!

Morning Glory!

Folgers Special Roast

OK, so I'll admit I was slightly duped into discovering this wonderful combination; however, with the given results, I'll gladly succumb to their marketing ploys again.

One day, I was in the supermarket, looking to restock my supply of coffee. Now, a million to one, I prefer flavored coffee, but I generally refuse to pay upwards of $6 for a can/bag of coffee. And seemingly, none of the flavored options were on sale that day. So, I figured I'd just buy regular and get some flavored creamer - a more than satisfying substitute.

As I perused the coffee on the shelves, I remembered a friend told me of someone she knew who taste tested various products to provide consumer reviews. And apparently, this person had remarked that of all the coffees she has tasted, Folgers had the best well-rounded flavor. That day, it also happened to be on sale, so taking such knowledge into account narrowed down my search a bit.

I enjoy a solid medium roast. Far from weak, but equally as far from being intensely and bitterly strong. I was considering their traditional Medium Roast when I spotted their Special Roast. This is where I was duped. It said "Special." My rationale: I work hard!  My morning cup o' joe is a highlight of my day! So in order to make my morning coffee as close to perfection as possible, I need, no, I deserve something "special." So, I bought it. :) You couldn't beat the price anyway.

It wasn't until about a week later that I bought the International Delight creamer. But man, oh man, was I ever glad I did. I love an Almond Joy as is, yet I was skeptical as to how it would taste as a creamer. The answer: indulgently delightful.

My #1 favorite flavor of coffee is coconut. It is hard to come by in a grocery store, and as much as I love Dunkin', their coconut syrup does not do the job. The only place I have consistently found it is at The Christmas Tree Shop in small 4 oz. packets for $0.99. It is either that or do as my loving parents did for me one Christmas and order it via the internet.


The Almond Joy creamer has a stand out but not overly pervasive coconut-y flavor. It also has a subtle chocolatey almond taste too. One of the features I love about it is that when you pour the creamer in, it immediately interacts with the heat/steam from the coffee and your nose is greeted by the smell of coconut. *sigh* You are able to enjoy a moment of bliss before settling into your daily grind.

Needless to say, I am quite happy with my purchase on both fronts - coffee and creamer. By itself, the Folgers Special Roast is quite good, and I bet (although I have not tried it yet) the Almond Joy creamer would do wonders for a cup of hot cocoa. But it is a limited edition, so get it now while you can. I plan to buy a few more pints ASAP.

For more information about Folgers and all of their various roasts, you can visit their website.

At International Delight's website, you can find a list of all of their flavors, recipe ideas, and the local retailers who carry their products by flavor! How nifty is that!?