Foodblog - Blog Posts

Ingwer-Gurken-Onigiri

Da meine Anime-affinen Kids die japanische Küche für sich entdeckt haben, sollte es statt schnödem Pausenbrot nun natürlich etwas sein, dass Naruto als Proviant mit sich führen würde... Wobei Onigiri sicher auch gesünder ist, als eine Nutella-Semmel.

Für 4 Onigiri braucht man

1 Tasse Sushi-Reis (ca. 150 g) nach Anleitung (steht meist auf der Verpackung) zubereiten und auf Zimmertemperatur abkühlen lassen. Damit er besser klebt, kann man Zucker und/oder Sesamöl dazugeben, wobei ich bei der Füllung einen leicht salzigen Geschmack bevorzuge und lieber Reisessig und Salz verwende.

Noriblätter

Für die Füllung:

1/2 Gemüsegurke (ca. 10-12 cm)

Ingwer <1 cm

1 (kleine) Knoblauchzehe

1/2 (kleine) Zwiebel (am besten eine rote)

gut 1 EL Sojasauce

1 Schuß Worchester Sauce

1 TL Wasabipaste

1 Prise Salz

Die halbe Gurke raspeln und dann gut ausdrücken. Flüssigkeit in der Füllung lässt die Onigiri leicht brechen und die Gurken sollen die Würzsoße aufsaugen. Die Zwiebeln kleinhacken, Knoblauchzehe ebenso (oder mit der Presse reindrücken) und das Ingwerstückchen reinreiben.

Die Mischung salzen und die Saucen dazugeben. Ziehen lassen, es sollte aus genannten Gründen wenig Flüssigkeit in der Füllung sein. Überschüssige Würz-Flüssigkeit kann man ggf. in den Sushi-Reis einrühren.

Nach den ersten Onigiri-Versuchen mit Frischhaltefolie hab’ ich mir Förmchen besorgt, maßgeblich auch, um nicht unnötig Plastikmüll zu produzieren. Mit den Förmchen geht’s dann (zumindest für mich) rascher und bequemer. Wenn einem also geschickte, asiatische (gesalzene) Hände fehlen, eine Schicht Reis ins große Förmchen geben (großzügig, ca. bis zur Hälfte mit einem Löffel reindrücken) und eine kleine Kuhle formen. Einen Teelöffel Füllung, dann wieder eine Schicht Reis drauf.

Ein Noriblatt in ca. zwei fingerbreite Streifen schneiden (es soll sogar für Onigiri vorgefertigte Noriblätter geben...) und den Streifen halbieren. Sollten die Onigiri nicht sofort verzehrt werden (ich z.B. bereite sie am Vorabend als Jausenbrot-Ersatz vor...), die Noristreifen, welche als eßbare Vermeidung klebriger Finger beim Genießen des Fingerfoods gedacht sind, separat und trocken verwahren.

Enjoy und lasst Eurer Kreativität freien Lauf! Ich für meinen Teil werde als nächstes eine Chili-Gurken Version kreieren und habe mir auch eine ungesündere, süße Variante unter Verwendung von Nutella überlegt...

Kai’s ultimatives Ketchup

...irgendwie war ich mit den Ketchup-Rezepten, die ich so ausprobiert habe, nie so richtig zufrieden. Waren zwar alle lecker, tomatig und mit wenig Zucker und mit nix, was die Lebensmittelindustrie uns halt sonst noch so reinmischt, aaaaber: Es war halt nie so der Geschmack “wie gekauft”. Jetzt hab ich’s endlich für mich gefunden, das ultimative Rezept!

1 kg reife Tomaten (o. 4 Dosen geschälte Tomaten)

1/2 Sellerieknolle

4 Lorbeerbläter

2 getrocknete Chilischoten

1 Zwiebel

25 Pfefferkörner

1 Stück Ingwer (ca. 4 cm)

3 EL braunen Zucker

2 TL Zuckerrübensirup

1 Schuß Worchestershire Sauce

2 Tl Currypulver

1/2 TL Kakao

2 Knoblauchzehen

1 MS Nelkenpulver

1 MS Lebkuchengewürz

2 TL Meersalz

1 EL Tomatenmark

150 ml Weinessig

1 Schuß Weinbrand

1 EL Suppenwürze (ich nehm’ die von meiner Frau selbstgemachte Paste)

Die Tomaten blanchieren und schälen (wobei es mit Dosentomaten fast genau so gut schmeckt. Ich würd’ mir nicht extra “frische” Tomaten besorgen, sondern nur verwenden, wenn sie weg müssen, bevor sie schlecht werden...) und in einen breiten Topf geben.

Die halbe Sellerieknolle in 1/2 cm Scheiben schneiden (es ist hilfreich, sich zu merken, wieviele Scheiben es sind...), die Zwiebel schälen und vierteln, den Knoblauch klein hacken o. in die Knoblauchpresse und auch ab in den Topf damit. Den Ingwer in (4 - 5) Scheiben schneiden und mit den Lorbeerblättern, Pfefferkörnern und den getrockneten Chilischoten in ein Gewürzsäckchen o. großes Tee-Ei geben. Mit den anderen Gewürzen bei geben, während es aufkocht. Bei mittlerer Hitze gut 30 min. mit geschlossenem Deckel köcheln lassen, hin wieder kontrollieren, ob’s sich’s eh nicht ansetzt / umrühren.

Das Gewürzsackerl/Tee-Ei und die Selleriescheiben herausnehmen, die Tomatenbrühe ordentlich pürieren/passieren. Ich hau’ das Ganze einfach kurz b. Stufe 10 in den Thermomix...

Die Masse zurück in den ausgespülten Topf geben und bei mittlerer Hitze ohne Deckel einkochen lassen, bis sich die gewünschte Ketchup-Konsistenz eingestellt hat.

Dann das Ketchup in ausgekochten Gläsern oder Flaschen einwecken und ab damit in die Speisekammer. Eine angebrochene Flasche hielt sich im Kühlschrank bei uns mehrere Wochen, ohne schlecht zu werden/zu schimmeln.

Mayonnaise übrigens ist ja (auch ohne Thermomix) dermaßen einfach selber zu machen, dass wir da schon fast ein Jahr keine gekaufte mehr im Kühlschrank haben und es wohl keine eigenes Rezept dafür bedarf... Nur ein Tipp: Bei einem Ei u. 250 ml Öl geb’ ich zwei Teelöffel süßen Senf dazu...

Kai’s Chili - Party-Edition (2 Töpfe)

2 Dosen weiße Bohnen (á 800 g)

4 Dosen Kidney Bohnen (á 410 g)

2 Dosen Mais (á 340 g)

2 Dosen geschälte/gehackte Tomaten (á 400 g)

2 Pkg. passierte Tomaten (á 500 g)

3 Paprika (tricolore)

2 gr. o. 4 kl. Zwiebeln

4 Knoblauchzehen

1 kg Faschiertes (wir nehmen immer halb u. halb)

Pro Topf 2 - 6 getrocknete Chilies, oder auch mehr

Olivenöl

Mexikanische Gewürzmischung:

(pro Topf, ich verwende NIEMALS gehäufte Tee- und Esslöffel! Weniger ist hier mehr, nachwürzen kann man immer noch. Nehmt die TL, EL und MS als grobe Richtlinie und tastet Euch lieber an die richtige Mischung heran...)

1/2 Brühwürfel, 1 EL Paprikapulver, 1/2 - 1 TL Cayenne Pfeffer, 1 Lorbeerblatt, 1 TL schwarzen Pfeffer, 2 MS Knoblauch gemahlen (zusätzlich zum frischen...), 1 EL Oregano, 1 TL Salz, 1 EL Cumin (Kreuzkümmel), 1 MS Zimt, 1 TL Kakao, 5 - 10 Spritzer Tabasco, bzw. nach Belieben

Die Zwiebel und die Paprika würfeln, den Knoblauch kleinschneiden. Zwiebeln und Paprika in Olivenöl anrösten (Den Knoblauch NICHT, der könnte sonst bitter werden...), das Faschierte gut durch braten, etwas pfeffern und salzen. Mach’ ich immer im Wok. Das Ganze zu gleichen Teilen in zwei große Töpfe geben und auch die restlichen Zutaten auf die beiden Töpfe verteilen.

Die Bohnen gieße ich ab und wasche sie. Hierzu stanze ich mit dem Messer gegenüber von der Lasche ein Loch in den Deckel und mach die Dose zunächst nicht ganz auf.

Nachdem die Flüssigkeit abgegossen wurde, fülle ich die Dose 2-3 Mal mit Wasser, schüttel’ sie jeweils und gieß’ das Wasser wieder ab. Voilá! Schon schmecken die Dosenbohnen nicht mehr nach Bohnen aus der Dose!

Die leeren Dosen mit den geschälten oder gehackten Tomaten und die Passierte-Tomaten-Packungen spüle ich mit etwas Wasser aus und geb dieses in die Töpfe, zum Verdünnen des Eintopfs. Die Dosen mit Mais gieße ich ebenfalls nach obiger Methode ab, allerdings nicht vollständig und ich wasche ihn auch nicht. Der Saft vom Mais gibt dem Chili etwas Süße.

Dann die beiden Töpfe köcheln lassen, den gehackten Knoblauch und die Gewürze dazugeben. Das gute an den zwei Töpfen ist, dass man mit der Schärfe variieren kann: Z.B. ein Topf für die Kids und einen Hard-Core... Meine 11 jährige Tochter hingegen bevorzugt jetzt schon die schärfere Variante. o_0

Ich lasse das Chili jetzt MINDESTENS eine Nacht ziehen und würze erst beim Wieder-Aufwärmen nach. Für unsere Hitt’n-Woch’nend’n mache ich z.B. Donnerstag Abend das Chili, gegessen wird’s dann am Samstag und bis dahin nimmt es gut an Schärfe zu.

Chili-Poser würden mein Chili als überaus mild abtun, Gelegenheits-Chili-Esser eher als scharf. Geschmeckt hat’s aber bis jetzt allen.

...muss ich versuchen!

Shepherd's Pie

“Happy St. Patrick’s Day!” is what I was saying a little over a week ago as I purchased all of the fresh ingredients to make my very first shepherd’s pie, from scratch. I was so proud to come up with this idea for my second recipe and adventure in the kitchen. What a fun idea for St. Patrick’s day, and it was something I definitely have never tried to cook on my own before. This year instead of staying out late, decked in green from head to toe with giant light up shamrocks on my head, I chose to spend a quiet night in listening to music preparing a lovely meal.  

I have to admit I got a little caught up and a little busy this past week and haven’t been able to post until now, but hey BETTER LATE THAN NEVER :)

I have only tried Shepherd’s Pie before a couple times in my life and each time it was only because someone I was with ordered it at a restaurant as their meal and I had a few bites. Or when I worked at a Preschool a few years back they served it there for lunch, pretty fancy lunch huh?  Although it was just instant mashed potatoes, teeny tiny frozen peas and carrots, and some mini meat balls mixed all together in a bowl with some shredded cheese on top. Either way,  whipped up in a restaurant or served buffet style in the preschool I always thought it was delicious, and I couldn’t wait to try to make my own from scratch! 

Many recipes I found for Shepherd’s Pie called for ground beef, but I decided to go with chuck roast to make it more of a hearty stew to enjoy on this cold, windy, night in.  

I followed the recipe step by step, I started by browning the meat in batches just as it said but my favorite part was chopping up the delicious fresh veggies. Adding more veggies into my diet is definitely a must, and I was proud of myself for not going the easy route and buying them already chopped and frozen. :)

The celery was the easy part, I felt like I was on a roll! Then it was time to chop the carrots, and this ordeal set me back about 45 min. ;)

I’m not a big fan of cooked carrots mostly because of the texture, so my bright idea was to grate them instead. I love the taste and I didn’t want to leave anything out of the recipe (except the onions of course) ;) I still haven’t been able to develop a liking for onions….just yet. Plus I did a little research and one of my favorite chefs Gordon Ramsay grates his carrots in his recipe. NICE!

Trying to budget my money a bit better I bought the most…..lets say inexpensive grater from the grocery store, that was my first mistake! It took me close to 10 minutes to grate ONE SINGLE CARROT. With an EXTREMELY sore arm and 5 more carrots to go I came up with another bright idea. Why don’t I put them in the blender! Quick, easy, and I should have nicely shredded carrots in just a couple pushes of a button. No…No…and NO! this did not work. All that happened was big chunks of carrots banging around the blades making a horrible noise. At the risk of breaking my roomates blender it was back to the grater because I was not giving up on those grated carrots. Over 30 minutes later I fully grated 6 LARGE carrots! I even alternated hands and got a killer arm workout in the process. Do you want to see what 40 minutes of hard work grating carrots looks like?

NOTHING SPECIAL!  And this is what took the most effort of this whole recipe. The important thing is I was DETERMINED and I did not give up! ;)

Next up was the chopping of the garlic, which I was looking forward to after the carrot fiasco. I set aside 6 cloves of Garlic and after trying to peel one of the cloves, that TOO was taking FOREVER. So at this point I turned to google for a quick trick to peel the skin off garlic. I found one. I was a little skeptical at first, it said to place the cloves of garlic into a hard container with a lid and SHAKE SHAKE SHAKE for a couple minutes. At this point I was glad I had the house to myself that night because i’m sure this looked absolutely ridiculous. After shaking that container as if there was no tomorrow, I was surprised to find this actually worked! WOW! All of the skin came right off.

Google was again my best friend because I needed a substitute for the cup of red wine. I used beef stock, but other choices included: vinegar, ginger ale, grape juice, apple juice, cranberry juice, pomegranate juice, lemon juice, liquid from canned mushrooms, tomato juice, or even just water.

I followed the recipe and combined all of the ingredients and allowed them to simmer, and let me just tell you my house smelled ABSOLUTELY AMAZING! As all of the flavors combined together I couldn’t help but taste test this, over and over again. SO incredibly flavorful I could have just stopped there and eaten it just like that! But I moved on to the mashed potatoes. And for the record I have not made mashed potatoes from scratch many times in my life, if at all and they are so SIMPLE and WAY better than instant potatoes. I could have eaten a giant bowl of those alone too!

Now it was time to transfer the ingredients to a casserole dish and bake!

I really wanted to pipe the potatoes on with a pastry bag to make it look pretty, but the one problem I had with this recipe is there was not enough mashed potatoes AT ALL. Or else I just went a little overboard with the taste testing ;)  There is supposed to be a thick layer covering the top of the stew and I barley could spread them into a thin layer to cover it. OH WELL, into the oven it went. I knew it would still be delicious! 

I’m KICKING myself now, but I did not take an after photo :( 

While trying to plate this for a perfect after photo it came out UGLY UGLY UGLY! I did not want anyone to see it. But let me tell you it was one of the most DELICIOUS things I have EVER tasted. It was full of flavor and came out tasting perfect!

I’m bummed I was so worried about what people might think of my after photo. This was a dish I was truly proud of, and worked hard on (lets not forget the carrots)  Even though it didn’t look perfect on the outside doesn’t mean it wasn’t absolutely amazing!

SUCH IS LIFE, things may not always be perfect but life sure can be amazing when you take the time to enjoy the things you love to do. It’s as simple as PIE ;)

Ingredients

2 pound beef chuck roast

6 tablespoons all-purpose flour, divided

4 tablespoons extra virgin olive oil

1 large onion, chopped

4 ribs celery, sliced

6 carrots, sliced

6 cloves garlic, minced

1 cup high-quality red wine

1 ½ cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

2 bay leaves

3 sprigs fresh thyme

1 ½ cups frozen green peas

Salt and pepper

2 pounds gold Yukon potatoes, peeled and cut into ¾ inch cubes

4 tablespoons butter

¼ cup half and half

Chopped chives (for garnish)

Instructions

1. Cut chuck roast into ¾ inch cubes and place in a medium bowl. Sprinkle with 3 tablespoons of the flour and toss to coat each piece.

2. Heat olive oil in a large non-stick or iron skillet. Brown meat in batches. Do not overcrowd skillet and add oil as needed. Remove from skillet and set aside.

3. Add onion, celery, carrots and garlic to skillet and saute for six or seven minutes. Add three tablespoons of flour, mix well, and cook for two to three more minutes. Deglaze skillet with wine and cook for 2 to 3 minutes. Add beef stock, Worcestershire sauce, vinegar, bay leaves, thyme, 1 ½ teaspoons salt and ½ teaspoon pepper. Return beef to skillet and stir to combine.

4. Bring to boil, reduce heat, cover skillet, and simmer for 30 to 40 minutes, or until vegetables and meat are tender. Add frozen peas and mix to combine. Adjust salt and pepper to taste and remove from heat.

5. While stew is cooking, place potatoes in a medium large pot and cover with cold water. Add two tablespoons salt to water and bring to a boil. Reduce heat, cover pot, and cook for 15 to 20 minutes or until a knife pierces potato.

6. Drain potatoes in a colander. Mash potatoes with a potato masher or push them through a ricer. Add butter, 2 teaspoons salt, and ¼ teaspoon pepper. Stir until butter is melted. Add half and half and stir to combine.

7. Preheat oven to 400 degrees.

8. Transfer beef filling to a casserole dish or finish the pie in the skillet as long as it is oven safe. Spread potatoes evenly over beef mixture with a icing spatula or large knife. Or, pipe the potatoes with a pastry bag.

9. Bake the pie for 30 to 40 minutes until bubbling and potato topping is slightly browning. Garnish with chives and serve immediately.

Quick and Easy weeknight dinners!

This week I have ACTUALLY started my routine of eating healthy everyday and getting back to my love for long distance running. Starting on Easter Sunday I have ran daily and cooked healthy meals. It has only been a few days but I feel like I have more energy, and I wake up looking forward to getting outside and getting in my exercise.

These meals were so quick and easy, each took just about 10 min to prepare. PERFECT for a busy week, balancing work and fitness. I started this week so I could get into the routine of work, eating healthy, and working out because I start my new job next week! :) I’m actually excited to get back into the hustle and bustle of working and being busy!

The first meal was a healthy spin on DELICIOUS TACOS! I used lean ground turkey instead of ground beef, spinach instead of iceberg lettuce, fresh avocado slices, and just a sprinkle of low-fat cheese instead of smothering the entire plate with a giant handful. Just one confession I still used a dollop of regular sour cream because that was all I had, maybe next time I’ll get adventurous and use Greek yogurt. I am definitely one to be able to put away a few tacos in one sitting, but this was so filling I only had the one. I was full before I even got to the rice, and rice is my favorite! No matter how much I love rice I listened to my body and didn’t even touch it, and this turned into a very delicious, light, LOW CARB dinner. :)

The second meal was delicious habanero chicken sausage with asparagus and brown rice. I absolutely love hot links and subbed them out for a healthier version with the chicken sausage. One of my favorite ways to make asparagus is coating them in olive oil, salt and pepper, and fresh grated Parmesan cheese sprinkled on top. This time I skipped the parmesan cheese and the asparagus came out just as delicious and flavorful. Making these two small substitutes made this dish a little more healthy but was still bursting with flavor. And the chicken sausage was just as spicy and flavorful!

Trying to eat a healthier diet starts with just small substitutes and can still be just as delicious!

Pizza My Heart!

Although I am on a health kick, I can’t tell you a time that I don’t crave PIZZA! There is something about the gooey cheese and delicious toppings stacked and bubbling together on top of a thin crispy crust. I usually go the delivery route or pop a frozen pizza into the oven, which are both tasty but I wanted to make my own pizza for this recipe. Something a little lighter, a bit healthier, and A LOT quicker.

The best part of this recipe is how incredibly quick and easy it is to make! PERFECT for a weeknight dinner or a quick lunch on the go, or if your like me it even makes for a good breakfast. After making this recipe that’s EXACTLY what i did. I had it for lunch a few days in a row and breakfast one of those days. it only cost about 15$ to get  all of the ingredients and I had days and days of  fresh leftovers, way better than the price for delivery.  It took about 10 minutes total from prepping my ingredients to the plate hot and ready to enjoy! 

First I added fresh garlic to the olive oil and brushed it over the flatbread. Popped it into the oven for about five minutes without the toppings (to ensure that it was extra crispy). Then I layered on the mozzarella cheese and cherry tomatoes. I chose to use cherry instead of regular tomatoes because I don’t like tomatoes very much, but I LOVE margherita pizza. The cherry tomatoes are much sweeter and can be sliced extra thin and small, also their bright red color gives the food an extra pop for presentation.

I then placed the flatbread with the toppings back into the oven for 5 minutes. When i pulled them out they were hot and bubbly! I chopped fresh basil and covered the top of the pizza (I prefer a lot of basil because of the delicious fresh flavor it adds to this dish). To top it off i drizzled some more olive oil and balsamic vinegar which combines all the flavors of the ingredients together beautifully. 

NOW TIME TO SLICE AND ENJOY! :)

This flatbread was made with such few ingredients and they all were fresh.The bold flavor of this pizza was unbelievable. I tend to like to dip my pizza in ranch but this pizza was SO TASTY, no ranch was needed. The rich flavor from so few fresh ingredients made this flatbread a healthier choice and absolutely  AMAZING. Don’t forget to sprinkle red pepper flakes on top to add a little kick, but this is only for the daring ;)

Ingredients:

1 naan

3 pieces of sliced to 1/3- 1/2 inch thickness fresh mozzarella cheese

1 tomato, sliced as thin as possible

5-6 leaves basil

3 cloves garlic, pressed;  or 1 tsp dry garlic powder

1.5 Tbsp Olive oil

1.5 Tbsp Balsamic Vinegar

Salt & Pepper to taste

Instructions

Press fresh garlic and mix with oil.

Brush the flatbread with oil & garlic with half the mixture. Place in preheated to 350F oven for 5 minutes to crisp up.

Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.

Meanwhile mix the remaining oil & garlic with the balsamic vinegar, stirring until a smooth emulsion forms.

Chop the basil leaves.

Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!

Shepherd's Pie

“Happy St. Patrick’s Day!” is what I was saying a little over a week ago as I purchased all of the fresh ingredients to make my very first shepherd’s pie, from scratch. I was so proud to come up with this idea for my second recipe and adventure in the kitchen. What a fun idea for St. Patrick’s day, and it was something I definitely have never tried to cook on my own before. This year instead of staying out late, decked in green from head to toe with giant light up shamrocks on my head, I chose to spend a quiet night in listening to music preparing a lovely meal.  

I have to admit I got a little caught up and a little busy this past week and haven't been able to post until now, but hey BETTER LATE THAN NEVER :)

I have only tried Shepherd’s Pie before a couple times in my life and each time it was only because someone I was with ordered it at a restaurant as their meal and I had a few bites. Or when I worked at a Preschool a few years back they served it there for lunch, pretty fancy lunch huh?  Although it was just instant mashed potatoes, teeny tiny frozen peas and carrots, and some mini meat balls mixed all together in a bowl with some shredded cheese on top. Either way,  whipped up in a restaurant or served buffet style in the preschool I always thought it was delicious, and I couldn't wait to try to make my own from scratch! 

Many recipes I found for Shepherd’s Pie called for ground beef, but I decided to go with chuck roast to make it more of a hearty stew to enjoy on this cold, windy, night in.  

I followed the recipe step by step, I started by browning the meat in batches just as it said but my favorite part was chopping up the delicious fresh veggies. Adding more veggies into my diet is definitely a must, and I was proud of myself for not going the easy route and buying them already chopped and frozen. :)

The celery was the easy part, I felt like I was on a roll! Then it was time to chop the carrots, and this ordeal set me back about 45 min. ;)

I’m not a big fan of cooked carrots mostly because of the texture, so my bright idea was to grate them instead. I love the taste and I didn’t want to leave anything out of the recipe (except the onions of course) ;) I still haven't been able to develop a liking for onions....just yet. Plus I did a little research and one of my favorite chefs Gordon Ramsay grates his carrots in his recipe. NICE!

Trying to budget my money a bit better I bought the most.....lets say inexpensive grater from the grocery store, that was my first mistake! It took me close to 10 minutes to grate ONE SINGLE CARROT. With an EXTREMELY sore arm and 5 more carrots to go I came up with another bright idea. Why don’t I put them in the blender! Quick, easy, and I should have nicely shredded carrots in just a couple pushes of a button. No...No...and NO! this did not work. All that happened was big chunks of carrots banging around the blades making a horrible noise. At the risk of breaking my roomates blender it was back to the grater because I was not giving up on those grated carrots. Over 30 minutes later I fully grated 6 LARGE carrots! I even alternated hands and got a killer arm workout in the process. Do you want to see what 40 minutes of hard work grating carrots looks like?

NOTHING SPECIAL!  And this is what took the most effort of this whole recipe. The important thing is I was DETERMINED and I did not give up! ;)

Next up was the chopping of the garlic, which I was looking forward to after the carrot fiasco. I set aside 6 cloves of Garlic and after trying to peel one of the cloves, that TOO was taking FOREVER. So at this point I turned to google for a quick trick to peel the skin off garlic. I found one. I was a little skeptical at first, it said to place the cloves of garlic into a hard container with a lid and SHAKE SHAKE SHAKE for a couple minutes. At this point I was glad I had the house to myself that night because i’m sure this looked absolutely ridiculous. After shaking that container as if there was no tomorrow, I was surprised to find this actually worked! WOW! All of the skin came right off.

Google was again my best friend because I needed a substitute for the cup of red wine. I used beef stock, but other choices included: vinegar, ginger ale, grape juice, apple juice, cranberry juice, pomegranate juice, lemon juice, liquid from canned mushrooms, tomato juice, or even just water.

I followed the recipe and combined all of the ingredients and allowed them to simmer, and let me just tell you my house smelled ABSOLUTELY AMAZING! As all of the flavors combined together I couldn't help but taste test this, over and over again. SO incredibly flavorful I could have just stopped there and eaten it just like that! But I moved on to the mashed potatoes. And for the record I have not made mashed potatoes from scratch many times in my life, if at all and they are so SIMPLE and WAY better than instant potatoes. I could have eaten a giant bowl of those alone too!

Now it was time to transfer the ingredients to a casserole dish and bake!

I really wanted to pipe the potatoes on with a pastry bag to make it look pretty, but the one problem I had with this recipe is there was not enough mashed potatoes AT ALL. Or else I just went a little overboard with the taste testing ;)  There is supposed to be a thick layer covering the top of the stew and I barley could spread them into a thin layer to cover it. OH WELL, into the oven it went. I knew it would still be delicious! 

I’m KICKING myself now, but I did not take an after photo :( 

While trying to plate this for a perfect after photo it came out UGLY UGLY UGLY! I did not want anyone to see it. But let me tell you it was one of the most DELICIOUS things I have EVER tasted. It was full of flavor and came out tasting perfect!

I’m bummed I was so worried about what people might think of my after photo. This was a dish I was truly proud of, and worked hard on (lets not forget the carrots)  Even though it didn’t look perfect on the outside doesn’t mean it wasn’t absolutely amazing!

SUCH IS LIFE, things may not always be perfect but life sure can be amazing when you take the time to enjoy the things you love to do. It’s as simple as PIE ;)

Ingredients

2 pound beef chuck roast

6 tablespoons all-purpose flour, divided

4 tablespoons extra virgin olive oil

1 large onion, chopped

4 ribs celery, sliced

6 carrots, sliced

6 cloves garlic, minced

1 cup high-quality red wine

1 1/2 cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

2 bay leaves

3 sprigs fresh thyme

1 1/2 cups frozen green peas

Salt and pepper

2 pounds gold Yukon potatoes, peeled and cut into 3/4 inch cubes

4 tablespoons butter

1/4 cup half and half

Chopped chives (for garnish)

Instructions

1. Cut chuck roast into 3/4 inch cubes and place in a medium bowl. Sprinkle with 3 tablespoons of the flour and toss to coat each piece.

2. Heat olive oil in a large non-stick or iron skillet. Brown meat in batches. Do not overcrowd skillet and add oil as needed. Remove from skillet and set aside.

3. Add onion, celery, carrots and garlic to skillet and saute for six or seven minutes. Add three tablespoons of flour, mix well, and cook for two to three more minutes. Deglaze skillet with wine and cook for 2 to 3 minutes. Add beef stock, Worcestershire sauce, vinegar, bay leaves, thyme, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Return beef to skillet and stir to combine.

4. Bring to boil, reduce heat, cover skillet, and simmer for 30 to 40 minutes, or until vegetables and meat are tender. Add frozen peas and mix to combine. Adjust salt and pepper to taste and remove from heat.

5. While stew is cooking, place potatoes in a medium large pot and cover with cold water. Add two tablespoons salt to water and bring to a boil. Reduce heat, cover pot, and cook for 15 to 20 minutes or until a knife pierces potato.

6. Drain potatoes in a colander. Mash potatoes with a potato masher or push them through a ricer. Add butter, 2 teaspoons salt, and 1/4 teaspoon pepper. Stir until butter is melted. Add half and half and stir to combine.

7. Preheat oven to 400 degrees.

8. Transfer beef filling to a casserole dish or finish the pie in the skillet as long as it is oven safe. Spread potatoes evenly over beef mixture with a icing spatula or large knife. Or, pipe the potatoes with a pastry bag.

9. Bake the pie for 30 to 40 minutes until bubbling and potato topping is slightly browning. Garnish with chives and serve immediately.

Herb pork ribs cooked in stock

Herb pork ribs cooked in stock

We’re going to try an old favourite with a new cooking technique today.  Crazy Debbie loves pork ribs……or anything with a bone to gnaw on and is always keen to try new cooking methods. What you need: Pre cooking ingredients shot Pork ribs 2 turkey stock cubes 2 ham stock cubes Parsley Tarragon Celery salt Rosemary Marjoram Mint Garlic granules Lime juice Method: We’ll start by…

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Pork & potato korma

Pork & potato korma

Another chapter in the “potatoes are versatile” book, we present you with a nice curry.  This one was my request so crazy Debbie saw it as a ready steady cook style challenge.  Contestants, let’s get cooking! Potatoes Pork loin steaks Coconut milk Fresh single cream Cumin Cinnamon Chilli flakes Ginger Allspice Coriander Fenugreek Cloves Nutmeg Hot smoked…

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Burritos

I love Mexican food and burritos are a nice easy one to make. You can pack so much flavour in and they’re very filling. Want to see how Scottish folk make burritos? Of course you do! What we used: Pork mince Long grain rice Soy sauce (light & dark) Mozzarella Garlic puree Nutmeg Cayenne Smoked paprika Onion salt Garlic granules Mild chilli…

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Bombay Potatoes

Another of Crazy Debbie’s video editing recipies this week. Today we have bombay potatoes which was a request of mine as I love Indian style food. Crazy Debbie managed to pull this off using potatoes, passata, spices and wizardry! Seriously there isn’t alot of ingredients in this so well worth a try if you want an easy recipe to follow. What we used: 4 large potatoes Tomato…

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Crunch Wraps

Today’s recipe is presented rather differently and uses Crazy Debbie’s video editing. Nice, easy and quick is all the rage these days and Crazy Debbie wanted to do a nice, easy quick recipe without compromising on flavour – enter Tortilla crunch wraps! What we used: Oregano MintGarlic powder Smoked paprika ThymeMild Chilli Powder Chilli flakes Cumin seedsPork minceBeef minceSmall Tortilla Wraps…

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Lentil Soup

One of my all time favourite soups deserves to be posted. Homemade lentil soup beats tinned every day of the week so here’s Crazy Debbie’s lentil soup recipe: Red split lentils4 carrots A bunch of spring onions 3 potatoes CeleryCooking bacon Tomato passata 2 vegetable stock cubes 1 chicken stock cubeGround all spice Smoked paprika Minced garlic Oregano DillCoriander leaf Ground gingerBlack…

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Paella

Another new dish lovingly prepared by Crazy Debbie. This week, the Scottish cook tries her hand at a famous Spanish dish and I have to say, it went rather well. Chicken breast fillets Long grain rice Lemon juicePassata Ham stock cubes2 heads of garlic Sweet peppers Garlic powder Rosemary CuminCoriander Onion granules Oregano AllspiceClovesSmoked paprika Chilli flakes Cayenne Turmeric Black…

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Spanish Chicken

Pre cooking ingredients shot The inspiration- Debbie wanted a different way of cooking chicken and rice that wasn’t the typical anemic chicken and rice you feed a dug when it’s ill and came up with this! Spanish chicken. Long grain rice Tomato passataTomato puree Chicken legs Parsley Cayenne MintSmoked paprika Mild chilli powder Oregano Thyme Garlic powder Star anise 2 heads of…

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Mustard & Herb Pork Leg

Mustard & Herb Pork Leg

It’s been a while since our last post! Both myself and Crazy Debbie have been working out alot and have been saving posts as drafts and forgetting to post it! So we’re finally back with more tasty recipes. Thyme ChivesBasilParsley Rosemary Yellow Mustard SeedBalsamic vinegar English Mustard. Pork Leg Joint Method: First make some deep scores in the meat all the way round so that all the…

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Pork stir fry wraps

Today Debbie is in a stir fry mood whereas I fancy wraps. Enter a most awesome compromise of pork stir fry wraps Pork loin steaksTortilla wraps Garlic powder All spice Rosemary Bay leaves Cardamon Mild chilli powder Oregano MintCloves Smoked paprika Method: Right, long bit first – dice the pork.  I’m using 12 pork loin steaks so I may be a while! After the pork is diced, heat up a frying pan…

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Scottish curry with haggis pakora

I love me a curry, but I also love good old Scottish food. Presenting the Scottish curry! Tomato puree Coconut milk Single cream Baked beans Square sausage (4 slices)8 links6 potato scones 3 potatoes Cooking bacon Sliced haggis (8 slices)Spring onions 3 carrots 3 Celery sticks Plain flour Smoked paprika Minced garlic Ground coriander Star anise Ground cardamon Cloves Ground nutmeg Ground all…

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Potato and leek soup

Crazy Debbie has really been getting into cooking with lots of vegetables lately and could probably run a cracking soup kitchen because this recipe is for an awesome potato and leek soup! 3 turkey stock cubes 1 beef stock cube4 potatoes 4 carrots 2 leeks3 sweet peppers A bunch of spring onions Bacon lardonsTomato puree Black pepper Smoked paprika SageRosemary Ground ginger Parsley Oregano Hot…

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Nuclear Chicken

What you need: This is inspired by a childhood memory of chicken that was practically glowing when it was done. Obviously there’s a crazy Debbie twist to it so here we go! Chicken wingsChicken thighsNatural rock saltHot smoked paprika Mild chilli powder Chilli flakes Ground cumin Cayenne White pepper Turmeric Garlic granules Baking powder Method: Start by heating up a frying pan to a high…

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Sausage rolls

What you need: I am a puff pastry addict and today’s recipe reflects that. Sausage rolls! Let’s dive right in… EggsLong grain rice Puff pastryLamb minceRock saltTurmeric ThymeCuminCinnamon Garlic granules Rosemary Ginger Method: Start by adding your rice to a pan of cold water, then put it on the heat.  Put a little oil in a frying pan and heat that up too.  Once the pan is warm, brown the…

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Loaded waffle fries

What you need: Today we’re transforming supermarket food into something shamefully delicious. This is what I used: Soy sauce Oregano Garlic granules Smoked paprika Cinnamon SageGinger Cumin Mild chilli powder Tomato puree Steak minceMini skinless pork sausagesCriss Cross friesSliced cheeseGarlic head Method: Start with the boring bit – peel and chop the head of garlic.  Once this is done,…

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Korean BBQ

What you need: Chicken breast fillets Pork belly slices2 garlic headsSweet peppers Brown sugar Smoked paprika Cinnamon Garlic granules Onion salt White pepper Ginger (Ground and fresh)Yellow mustard seeds Mild chilli powder Sweet chilli sauce Light soy sauce Dark soy sauceWholegrain mustard Method: The most time consuming bit of this is peeling, chopping and dicing the garlic….so that’s where…

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Philly Cheese steak

Ever see a Scottish person make a philadelphia cheese steak having never been stateside to try one?  Now’s your chance!  Crazy Debbie loves watching the food network and philly cheese steak comes up a lot so I was dying to try one.  Here’s crazy Debbie’s rendition. Ingredients: Ground black pepper Mild chilli powder Ground cumin Thyme Marjoram Onion granules Smoked paprika Ground all spice…

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