Sunday, June 25, 2017

Spicy Peanut Sauce


Summer is officially here! 

See also:  recovering my kitchen mojo.    

I've been baking and trying out new dinner recipes, aiming for recipes with more protein and veggies.

As I ponder dinner, spicy peanut sauce sounds good with everything.    Meatballs?   Stir fry?  Chicken wraps?   Peanut sauce it ALL.

If peanut saucing it all sounds like a plan, you can have homemade sauce in just a few minutes.

What You Need

5 tablespoons creamy peanut butter
5 tablespoons water
5 tablespoons soy sauce
2 tablespoons  honey
juice of half lime (the other half was sacrificed for my rum & coke)
1/4 cup Huy Fong garlic chili sauce,  less if you don't want as much of a kick
1/2 cup peanuts (I used dry roasted)

What You Do

Pull out your trusty food processor.       Put all the ingredients except the peanuts in and process for 15-20 seconds to combine everything.    Add the peanuts and pulse briefly, so the peanuts pieces are small but not completely obliterated.    If you want it completely smooth, keep going until it's the texture you desire.   

Pour into a bowl or liquid measuring cup and you're good to go for all your peanut sauce needs.   

Recipe adapted from this salad on Pinch of Yum.  

In other summer news...


I took a weekend road trip to Long Beach.


I made it to my first Padres game of the season.



I wore bowling shoes for the first time in a long time.


I made this Raspberry Crumb cake.


What good things do you have going on this summer?   


Monday, June 19, 2017

Raspberry Crumb Cake

Summer is the season of eating.


Who am I kidding?   Every season is the season of eating.    But I've actually been back in my kitchen trying new recipes and baking things over the past month, so that's a win.   

In fact, I've been making dinner - thinking that vegetables and protein should probably be a thing.   Eating cheese is also a thing, however, there needs to be a balance.

If you're looking for vegetables and protein, can I recommend this recipe for Egg Roll in a Bowl from 40 Aprons?  I've made it twice in the past month.   Yum!

Now...back to the cake

Cake with berries.  
Cake with a cream cheese layer.
Cake with a crumb topping.

Have your breakfast cake and eat it too!



Giving credit where it's due, this delicious crumb cake recipe came from Sally's Baking Addiction.   I just traded the blackberries for raspberries.   So in the spirit of making a summer breakfast cake that will make you sing into your coffee cup, bust out your springform pan and hop over to the recipe on her page and get on it.    

In other summer food news....


Have  you tried these Doritos?  It's two (count 'em) experiences in one chip.    
How do food scientists do it?      
You can't just eat a chip, you have to have an experience!




I love ahi.  
Sushi - yes
Poke - yes
In this sandwich at Sally's - yes




I went to Long Beach a week ago, and happily stumbled upon the Pie Bar.  
Talk about the perfect bar.    Hello Mississippi Mud Pie.  



If you ever have the chance to visit, you should go.    



What are you eating this summer?   Recipes you love?  New things you're trying?

Wednesday, February 22, 2017

Chocolate Peanut Butter Oat Squares



How is almost March already?   2017 is moving much faster than I was anticipating!

So far, I've been alternating adventures every other weekend or so:  Joshua Tree,  Maui,  Disneyland, and Rancho Cucamonga.   You might have to look up R.C. on the map.  I know that I had never heard of it before.  If you head into the Inland Empire of California, can I recommend lunch at North Woods Inn?  You need the cheese bread and red cabbage salad in your life.  Also cheese butter for your baked potatoes?  WHAT!

We don't speak of winter much in San Diego so I was excited to go to the snow last Friday!  

SNOW!

We went skiing at Snow Summit in Big Bear.    My legs remembered what skiing was like, even after four years.    As you know, ski trips require snacks and that's where these oat squares come in.    A short list of ingredients, no baking required, and you've got peanut butter chocolate goodness in the palm of your hand.

What You Need

1 cup butter/margarine
1/2 cup brown sugar
1 teaspoon vanilla
3 cups rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup chocolate chips
3/4 cup peanut butter (I used natural creamy)

What You Do

Line a 8x8 pan with foil.

In a saucepan, melt the butter with the brown sugar and vanilla over low heat.   Then add the oats, cinnamon and salt.   Stir constantly for 4-5 minutes.    Remove from heat and press half the oat mixture into the bottom of the pan.

In a microwave safe bowl, combine the chocolate and peanut butter.   Heat for 30 seconds, stir, and then heat for another 30 seconds (or more) until smooth.     Pour the chocolate mixture over the oat layer, reserving a small amount of the chocolate for drizzling over the top.

Spoon / Crumble the remaining oat mixture over the chocolate layer, press it down a little if you can, and drizzle with remaining chocolate.    Chill for at least 4 hours or overnight before cutting into squares.   


What are your favorite snacks to make for skiing or other winter fun?    


Tuesday, November 1, 2016

Eating In Hungary

Vegetables are fun in Hungary

Happy November!

One of my favorite things about travel is enjoying new and different foods.   Earlier this fall, I went to visit a friend living in Téglás, Hungary before meeting up with my mom in Budapest.  We went to the Cabbage Festival in Hajdúhadház and my friends had me get something from all the food vendors. Best way ever to enjoy the local flavors.    If you're heading to Hungary, here are some of the things you might get to try!  


Team Cabbage Fest


Kürtőskalács 
Defined as a "spit cake."  Don't let it deter you.  It's a yeast dough wrapped around a wooden spit and roasted over charcoal.   This one had cinnamon and sugar on it...yum!  


Potato Pancake
Cooked in a pan over a small fire at the festival.   
Plus, I got to pose with these party pants.


Cabbage Rolls
Cabbage rolls with sour cream and also cabbage and pork.  
What would a cabbage festival be without it?



Apple Strudel
Pastry all the days of my life.   Please.


LángosFry bread with sour cream, garlic and cheese.   The ultimate fair food.



Coffee
This cappuccino was especially cute.   Coffee is often strong in a small cup.   
I need my Nescafe fully diluted. 


Sausages and Pickled Vegetables
The Wisconsin in me loves a sausage on the grill.   Sausage, bread, and big pickles for a solid lunch.
Peppers and pickles stuffed with cabbage from the grocery or deli are also a hit.




School Lunch
When was the last time you had school lunch?    I went to school with my friend, a teacher, and enjoyed a filling lunch.    If you think this looks like soup with soup?   You're right.


Fruit Soup
Why isn't there more fruit soup in life? 


Do you have a favorite Hungarian food?    Where have your food travels taken you recently? 

Friday, July 29, 2016

Raspberry Lilikoi Oatmeal Bars



I love the San Diego farmers markets.  

California grows so much produce that there is so much good, fresh food.  And the local markets are my favorite source.    I can buy just the quantity I want.   If I just want a handful of green beans and a singular pluot?  No problem.  No judgment.

I can buy one pluot, but I need a whole basket of raspberries

The lilikoi (passionfruit) here are mostly purple on the outside instead of yellow.   The insides are the same juice, pulp and seedy mess.   A delicious mess.

Cali grown passionfruit

In Maui, I didn't have to buy my lilikoi, they grew in my friend's backyard.    Here in San Diego, the market is my source.    I've been missing the tropical flavors of Hawaii since my move.   How could I fix that?  Oh yes, baking.

This recipe uses Maui Upcountry Lilikoi Curd.   I may have just moved a jar or two with me to California.    You could modify this recipe to be lemon and raspberry by using lemon curd instead if that's easier to find.  

What You Need

For the bars:
1/2 cup butter or margarine,  melted
1/2 cup granulated sugar   
1/4 cup brown sugar
1 teaspoon vanilla
1 cup flour
3/4 cup old fashioned oats
pinch of salt
1/4 cup lilikoi curd
1/2 cup (heaping) fresh raspberries

For the lilikoi glaze:
2 tablespoons powdered sugar
2 teaspoons of fresh lilikoi juice

What You Do

Line an 8x8 pan with foil and spray with cooking spray.  
Preheat oven to 350.

In a large microwave safe bowl, melt the butter.   Whisk in the two sugars and the vanilla.    

Add the flour, oats and salt, stir to combine.   Reserve 1 cup of the mixture.

Press the remainder of the dough into the bottom of the 8x8 pan.    

Spread the lilikoi curd on top of the dough.   Sprinkle (or deliberately place) the raspberries on top of the lilikoi curd layer.  

Break apart the remaining dough in your hands and sprinkle/crumble on top of the raspberries and lilikoi curd.   

Bake for 25-30 minutes until the topping is set and slightly golden.   

Allow bars to cool and then cut into pieces.

To make the glaze, stir together the lilikoi juice and powdered sugar.   If there are little lumps of powdered sugar, put the glaze in the microwave for 10 seconds and stir.   Those lumps should be gone!   Drizzle over the bars and store in the fridge until ready to eat.


Adapted from Averie Cooks

Other Lilikoi Recipes I Love:






Saturday, June 25, 2016

Now with more San Diego!


Aloha Friends!

The last three months have sped by at record speed.   At the end of March, I started the interview process for a promotion & transfer.  In mid-April I had a job offer, and in mid-May all my stuff  was put on a ship, they put me on a plane and BAM here I am in San Diego.

Umm...that is the simplified version.  
The long version included hugs, tears, cleaning, cocktails, packing, leis, ziplines, volcanoes, teppanyaki and a pie in the face.

The teppanyaki in question
Kobe Japanese Steakhouse, Lahaina

In Maui we, rightfully so, referred to our island home as paradise.    Residents of San Diego also consider their home paradise.    So which one is it?

Maui

San Diego

I'm going to find out.  

If I'm lucky, they are both equally awesome.   That's my feeling so far.

Last week, I made my first new recipe in my new kitchen:   Coconut Pound Cake.   Before I could make anything,  I had to stock my new kitchen.  The recipe came from The View from Great Island and it was so good.   

I've started a new restaurant list for San Diego, of course.    There are so many great neighborhoods and I'm excited to explore and dine my way around the city.    If you are Maui bound, my restaurant list there is up to date too.

San Diego Eats List
Maui Eats List 

This deliciousness can be found at
Mastiff in the Liberty Public Market
 
If you have recommendations of things I should do or places I should eat in San Diego, send them my way.     Thank you for joining me on this new adventure.   
  

Sunday, March 20, 2016

Potato Chip Candy Brownies



Word on the street is that it's spring.   Is that true?

We've had more winter-type weather here in Maui, it's been cool and windy.   
In fact, I've seen some puffy coats.

We combated the cold last Monday by celebrating National Potato Chip Day in our office.    There are 6 of us, and we brought in 13 different flavors of chips to celebrate....everything from Ono Shrimp Chips with Furikake to Grilled Cheese flavored chips.     Good times.

I  felt that to celebrate properly, I should at least bake something using potato chips.   

Let's celebrate, shall we?

What You Need

1 box of brownie mix (1 lb 3.2 oz  to make a 9x13 pan) with the necessary eggs, oil and water
3/4 cup M&Ms candy, divided
1 1/4 cup of ridged potato chips, broken by hand
20 Rolos, unwrapped and coarsely chopped

What You Do

Preheat the oven per the brownie mix instructions.    Line a 9x13 pan with foil and coat with cooking spray.   Make the brownie batter per package instructions (I substituted half of the oil with applesauce and it turned out great).  

Pour the batter in the pan.    Sprinkle 1/2 cup of the M&Ms over the brownie batter, then sprinkle the potato chips.    Sprinkle remaining M&Ms over the chips.

Bake per instructions (normally 24-26 minutes).    Take the brownies out 5 minutes early and sprinkle the Rolos on top, then put back in the oven for the last 5 minutes.   

Let brownies cool before slicing.   Enjoy that sweet and salty combination!

Meanwhile in Maui


I went on a snorkel trip to Lanai last weekend and we saw so many spinner dolphins.   AWESOME!
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