Of Paper Ship Progress, Camping and a Bunch of Recipes for the week

Things have been a bit wild and busy, so I have not had time to post an update. Today is the first day of the school year, so this will be brief.

I've worked a lot on the paper tall ship. I wanted to create a design that highlighted several different decorative papers, and something that is eye-catching. Here's what I have so far. I've installed tiny LED lights, which means that the cabins light up. I love adding lights to my creations. The switch is hidden inside of the time building on the deck. It lifts up to give access to the interior space. I am even thinking about adding lights to the mast. When I floated that idea with my family, I got a very mixed reaction, so I am not sure. I thought it might make it more magical since it will be displayed in the winter when it gets dark pretty early. I am hoping to work on the yards and the sails today.

{Paper Ship in progress}

I also spent a lot of focused time putting together a workshop that I will teach next summer, but then the subject and age group changed, so I am back to needing to do a lot of planning, sourcing, etc. The new workshop will be a lot of fun, I just need to wrap my head around it and come up with some fun, funky and creative projects to go along with teaching art history to young kids.

I also spent some of the weekend camping with some of the families from AVS. One of the families owns part of a valley near Boulder and they have a summer house on part of the land. Remmie (the dog) and I were there from Saturday afternoon until lunch time on Sunday. It was wonderful to finally go camping. I have been wanting to go for the last two years, so it felt good to be out in the wild. I would have liked to have some of my family with me, but they simply were not available.

We did a lot of visiting and eating. The highlight of the camping trip was when we saw a Moose family (buck, cow and calf) just a short distance away from us. The buck kept running back and forth in the river. It seemed strange. We heard that there was a big cat in the area, so we guessed that the moose was trying to distract it so that the big cat would not attack the baby. Later in the evening I set up my tent near that area. I slept lightly that night, slightly worried that the moose would return, or that the big cat might show up. Neither one did, though I could hear some sort of rodents eating grass throughout the night.

{Camping}

The next morning Remmie and I spend a while sitting outside of the tent, being calm, quiet and watching the sun peak over the mountains. I brought along some of my art materials and had a few people add images to my social sketching books. I had hoped to do more art, but that just did not happen. I am hopeful and prepared like that a lot.

The first couple of weeks of the new school year is always super busy, so I prepped a lot of food for the week. Here's a few of the recipes I will be using:

Magic Custard Cake
via: White on Rice Couple

1/2 cup Butter, unsalted
2 cups Milk
4 Eggs, separated
4 drops White Vinegar
1 1/4 cups Powdered Sugar
1 TBL Water
1 cup Flour
1 tea Vanilla Extract
Powdered Sugar for dusting


Preheat your oven to 325°F.

Lightly butter a 8"x 8" baking dish.

Melt the butter and set aside to slightly cool.

Warm the milk to lukewarm and set aside.

Whip the egg whites and vinegar to stiff peaks. Set aside.

Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.

Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.

Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.

Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly.

Recipe Source: WhiteOnRiceCouple.com.

* The kids really enjoyed this one, especially Kohlton. I liked the fact that it was not too sweet. I think I could leave off the powdered sugar topping and make it into a breakfast item.

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Cajun Style Grill Packets with Corn, Potatoes, Shrimp and Sausage
via: Favorite Family Recipes

8-12 pieces of corn on the cob (4 full cobs cut in half or in thirds)
4 red potatoes, washed and cubed
20-30 uncooked shrimp (peeled or not, it's up to you)
1 Lb. smoked sausage, cut into chunks
melted butter (or olive oil), to taste
1/2 c. chicken broth (you may not need that much)
Cajun/Creole seasoning (we like to use Tony Chachere's brand), to taste
salt and pepper, to taste
Instructions

(Makes 4 grill packets)

Heat grill to 400-degrees (you can do this in your oven, too, at the same temp.).
Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (appx 12x18 inches each).
Drizzle melted butter and about 2 Tbsp. chicken broth over each foil packet.
Season evenly (and generously), to taste with Cajun seasoning and salt and pepper.
Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
Grill 30-40 minutes or until potatoes are tender, flipping once half-way through (be careful opening the packets to check for doneness, the steam inside is VERY hot)!

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Stick of Butter Rice

via: Thirty Handmade Days blog

1 c. uncooked white rice (NOT instant)
1 (10 oz) can of Condensed French Onion Soup
1 (10 oz) can of Beef Broth
1/2 c. of butter, sliced

Preheat oven to 425 degrees.

In a 9x9 inch baking dish combine rice, soup and broth.

Cut butter into slices and place on top of the mixture.

Cover with foil and bake for 30 minutes.

Remove cover and bake 30 minutes more.

This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.

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Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli
via: Cooking Classy
Yield: About 6 servings

Ingredients

12 oz dry fettuccine pasta
1 lb boneless skinless chicken breasts, grilled and sliced into strips
4 cups broccoli florets (from 1 lb broccoli crowns)
2 Tbsp butter
2 cloves garlic, minced
3 Tbsp flour
1 3/4 cups milk (preferably 1%)
Salt and freshly ground black pepper
3 oz. light or regular cream cheese, diced into cubes
1/2 cup (1.5 oz) finely shredded parmesan, plus more for serving
3 Tbsp heavy cream
1 Tbsp lemon zest, plus more for serving
1 Tbsp fresh lemon juice

Prepare pasta in salted water according to directions listed on package, adding in broccoli during last 5 minutes of boiling pasta (so they will both boil together during last 5 minutes, then drain them together. Reserve 1/4 cup pasta water just in case you want to thin sauce, I didn't use it but I always save some just in case).

In a large and deep skillet or pot, melt butter over medium heat then add in garlic and flour and cook 1 minute, stirring constantly. While whisking slowly pour milk into flour mixture, then cook, whisking vigorously to smooth lumps until mixture begins to thicken. Add in cream cheese and parmesan and whisk until melted (it will look lumpy at first but will begin to smooth). Mix in cream and season with salt and pepper to taste (I liked this with a fair amount of pepper). Stir in lemon zest and lemon juice.

Toss drained pasta and broccoli into sauce mixture along with chicken (thin with reserved pasta water if needed). Serve warm topped with additional parmesan, lemon zest and pepper as desired.

Recipe source: Cooking Classy, inspired by my Light Fettuccine Alfredo

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Chicken Tikka Masala
via: All Recipes

1-1/2 cups yogurt
1 tablespoon and 1-1/2 teaspoons lemon juice
1 tablespoon ground cumin
1-1/2 teaspoons ground cinnamon (or garam masala)
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon and 1-1/2 teaspoons minced fresh ginger
1/2 tablespoons salt, or to taste (adjusted)
4-1/2 boneless skinless chicken breasts, cut into bite-size pieces
6 long skewers
1 tablespoon and 1-1/2 teaspoons butter
1-1/2 - 3 cloves garlic, minced
1-1/2 jalapeno pepper, finely chopped
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon and 1-1/2 teaspoons salt, or to taste
1-1/2 (8 ounce) cans tomato sauce
1-1/2 cups heavy cream
1/4 cup and 2 tablespoons chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.



Honey Glazed Salmon
via: Damn Delicious


4 salmon filets
Kosher salt and freshly ground black pepper, to taste
4 tablespoons all-purpose flour
4 tablespoons honey
2 tablespoons olive oil
Zest of 1 lime

FOR THE BROWNED BUTTER LIME SAUCE
6 tablespoons unsalted butter
2 cloves garlic, pressed
1 tablespoon honey
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.

Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.

Place into oven and bake until completely cooked through, about 8-10 minutes.

Serve immediately with browned butter lime sauce and lime zest, if desired.

Paint the Town Red (or at least the door and mailbox) + Lots of Recipes!

The school year begins tomorrow with a week worth of teacher meetings and I am spending my day getting back into the usual school year routine. Ellie gets her wisdom teeth out on Tuesday, so I am making extra meals and things that she can eat as well. I've made mashed potatoes and several kinds of jello, as well as pudding for her to enjoy. I've also made several meals for the week as the first week back is always a bit crazy and stressful. I have shared the recipes below.

This last part of summer break is also a bit of a deal for me. Part of me wants to get some last minute relaxing and crafting done. Another part of me wants to cram in as much as I possibly can into the weekend. I want to take Remmie to his favorite dog park in Golden. I also want to read the end of the novel I started a little while back and I want to sew a few skirts, modify and tailor a dress for Ellie, plan a birthday party for Ethan, finish the mural I started in the foyer - you get the idea.

In the end I took Remmie to the park in Golden and I am sure it was the best day ever at the park for him. There was a wonderful mix of large dogs and they ran themselves silly. He slept the rest of the day and I think he might still be soar today as he is just relaxing under the computer desk.

I made one skirt with fabric that I love, but Ellie says that it looks like I am wearing a paper bag. This is due to the main color of the fabric and the fact that it is quilt fabric which is much stiffer than my usual gauze skirts. My hope is that it will look better once I wash it. And I did finish that novel. Now I want to pen a note to the author about how much I enjoyed it. Ellie and I have talked a bit about the party we will put on for Ethan. There is more time for that. The other stuff will simply have to wait.

The Before picture

The After picture.


Ellie and Larr have been busy, too. Larr painted the front door red and Ellie painted the mailbox to match. I think they look great. Larr says that the red mailbox screams, "Hey, notice me!" when you drive by. Ellie also painted over some dark wooden paneling in our living room and rearranged the photos, as well as the furniture. The changes look great.

I found lots of good looking slow cooker recipes over at "100 Slow Cooker Recipes" on Eat at Home Cooks.

This week we will have:
White Pizza (Pizza made with Alfredo sauce in the place of the red sauce on the cheese pizza.)
Honey Glazed Salmon with broccoli and roasted fingerling potatoes seasoned with olive oil, garlic and rosemary
Sweet Korean Beef with Carrot, Pepper, Broccoli and Brown Rice
Roasted Yam with butter and Parmesan Cheese
Tortellini with Red Sauce
Blueberry Muffins

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Mexican Stuffed Shells
via: High Heels & Grills ( * I've modified the recipe a bit)

16-18 jumbo pasta shells (I think you could just as easily use lasagna noodles, or smaller noodles)
1 lb. lean ground beef
1 package taco seasoning
4 oz. {1/2 block} cream cheese ( * I did not have this, so I used Queso Fresca, one wheel, most likely 1 pound, that I cubed)
1 & 1/2 cup salsa
1 & 1/4 cup taco sauce ( * I did not have this, so I just used more salsa)
2 cups cheddar-monterey jack blend cheese, shredded

Preheat oven to 350°F.

Fill a medium size pot with water and bring to a boil.

Add the shells and cook until al dente. {I like to be a lot more on the harder side because I've found that they rip if they are too soft and they still keep cooking later on.}
Once they are done, drain and run under cool water.

While the shells are cooking, brown the meat in a large skillet. Add the taco seasoning, according to package directions. Add cream cheese, cover, and let simmer until cream cheese is completely melted and then stir well.

Pour salsa into a 9x13 inch dish.

Scoop a spoonful of meat mixture into each shell and place in pan. Repeat until all shells are used. {Or until you run out of mixture.} Spread taco sauce evenly over shells. {Make sure to cover each shell completely to prevent them from drying out while cooking.}

Cover with aluminum foil and bake for 27-30 minutes.

After baking, spread shredded cheese evenly over shells and bake for 9-11 more minutes, uncovered.
Top with desired toppings - green onions, black olives, sour cream, etc.

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Great Mashed Potatoes

5-6 Yukon Gold Potatoes, cut into cubes
1/2 cup warm milk or cream (Approximately. You can also use cream cheese)
1/2 cup unsalted butter

Salt and freshly ground pepper
Freshly grated nutmeg

Boil the cubed (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them. Next, use a ricer or food sieve to mash.

While the potatoes are boiling, warm up the milk/cream and add in the butter to melt it.

With a wooden spoon, beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste.

If you want to make them special and a tad unusual, add a teaspoon of horseradish.

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Oven Fajitas
via: Budget Bytes (slightly modified from the original)

SEASONING
1 Tbsp chili powder
1/2 Tbsp paprika
1/2 tsp North Woods Spice (a smokey flavor from Penzy Spices - you could leave this out, or use a small bit of liquid smoke)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt (I did not add this in)
1/2 Tbsp corn starch

FAJITAS
2 small (or 1 lg.) onion
2 medium green bell peppers (* I used red, yellow and orange peppers)
1 medium red bell pepper
1 lb. chicken breast*
2 Tbsp vegetable oil
1 medium lime
8 (6-inch) tortillas
½ cup sour cream (optional)
¼ bunch cilantro (optional)

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. (* I placed the veggies and the oil in a large ziplock bag, turning it over to coat the veggies with oil. I then added 1/2 of the spice mix and shook it up to coat the veggies with the spice mix. Then I added in the meat and the rest of the spice mix, then repeated the process.)

Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

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Slow Cooker Sweet Korean BBQ Beef Haystacks
via: Eat at Home Blog (She has a nice photo of the ingredients.)

2-3 lbs. beef (stew, roast or round steak)
1 packet Sweet Korean BBQ Campbell's Dinner Sauce (I found this in the spaghetti isle.It is in a foil bag.)
3 cups cooked rice

For Toppings
Broccoli, raw, chopped
Red Bell Pepper, diced
diced green onions (I did not use this)
Carrots, julianned
Sunflower Seeds


Place beef and sauce in slow cooker.

Cook on high 5-6 hours or low 7-8 hours.

Serve meat over cooked rice.

Top with your desired toppings.

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Here's one I want to try:

Slow Cooker Jerk Chicken Sandwiches with Cucumber Mango Salsa
via: Eat at Home Cooks

Slow Cooker Jerk Chicken Sandwiches with Cucumber Mango Salsa
Ingredients

2 lbs. chicken
16 oz. jerk marinade
1 mango
1 cucumber
1-2 Tbsp. lime juice
Salt and pepper, to taste
Rolls, for serving
Instructions

Add the chicken to the slow cooker. Pour jerk marinade over chicken. Cook on low for 6-7 hours or on high for 3-4 hours.
Peel and dice the mango. Dice the cucumber. Toss together with lime juice and salt and pepper to taste. Refrigerate until ready to serve.
When chicken is cooked, remove to a cutting board and shred. If you want it extra spicy, stir 2-4 Tbsp. of the remaining marinade into the shredded chicken.
Serve shredded chicken on rolls, topped with cucumber mango salsa.

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Skinny Beef Picadillo
via: Skinny Mom

1 Tbsp extra virgin olive oil
½ cup onions, diced
2 Tbsp minced garlic
1 green bell pepper, diced
1 red bell pepper, diced
1 lb extra lean ground sirloin
¼ cup stuffed pimento olives
½ tsp garlic powder
1 tsp crushed red pepper flakes
1 tsp cumin
¼ tsp salt
½ tsp black pepper
8 oz can tomato sauce
Optional*:
brown rice
whole wheat tortillas


In a large skillet over medium heat, sauté onions, garlic, green and red peppers in extra virgin olive oil for 3-4 minutes until softened.
Add ground beef and olives to skillet to brown.
Season mixture with salt, garlic powder, red pepper, cumin, crushed red pepper and black pepper.
After meat has browned and is no longer pink, add tomato sauce and stir to cover and mix well.
Allow to simmer for 2-3 minutes before serving.
Serve over (optional) brown rice or with whole wheat tortillas.
Nutrition Information

Per Serving: (½ cup)
Calories: 220
Calories from fat: 51
Fat: 10g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 348mg
Carbohydrates: 9g
Fiber: 2g
Sugar 4g
Protein: 25g
Calcium: 1%
Iron: 17%

Making Indian Food with Sandi

My friend Sandi, who works with me, came over so that we could cook together. She liked in India for a year and a half. We had a grand time making a big meal. We made:
Cashew Vegatable Korma
Red Lentils Hyderabadi (modified)
Rice, white with butter and cinnamon
Naan
Onion Bhaji

She has been cooking these recipes for a very long time, but she brought over Madhur Jaffrey's World Vegetarian cookbook as a reference for me.

Sandi also enjoys finding recipes on the Post Punk Blog and The Simple Veganista.
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Cashew Vegetable Korma
via: The Post Punk Kitchen

For the cream:
2 cups raw cashew pieces (plus water for soaking)
2 cups vegetable broth

Veggies to boil:
2.5 pounds yukon gold potatoes (1 1/2 inch chunks)
2 lbs cauliflower in large florettes (don’t cut em too small or they will fall apart)
2 lbs carrots, sliced on a bias 1/2 inch thick

Puree:
2 medium sized yellow onions
2 inch nub of ginger
8 cloves garlic
2 teaspoons red pepper flakes-*98/
5412
72 teaspoons salt
1 tablespoon tamarind concentrate (see note)
2 tablespoons tomato paste
4 cups vegetable broth
1 can coconut milk
2 cups frozen peas
1 large caramelized red onion

Chopped cilantro for garnish (optional)

First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.

Boil the veggies. Place them in a big pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don’t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.

Next, puree the onion, ginger and garlic. It shouldn’t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you’re going to puree the cashews in a bit.

Preheat another big pot over medium heat. Cook the puree (add in 1 tea. black mustard seeds (whole) cook on medium until the mustard seeds pop and then add in the onion.) in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it’s nice and browned.

This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.

Back to the puree. Once it’s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.

Add tamarind, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.

In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.

You’re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.

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Red Lentils Hyderabadi
via: Madhur Jaffrey's World Vegetarian

1 cup Red Masoor lentil (We used 1/2 red lentils and 1/2 green lentils to add a variety of textures.)
3 TBL. Canola Oil
1-2 dried Red Kashmiri Chiles (dried hot red chiles - we did not have this, so we used 1/2 tea. Cayanne Pepper)
3 garlic cloves, peeled and whole
1/2 teaspoon black mustard seeds “Rai”
8-10 curry leaves-”kadhi Patha” (or 1 tea. coriander)
1/2 teaspoon turmeric “Haldi”
salt to taste
juice of 1/2 a lemon or lime
2 tablespoons fresh cilantro, chopped – for garnish (We omitted this.)

Wash, and clean the lentils. Soak for 30 minutes. Add 2 1/2 cups water, oil, turmeric and salt to taste and boil until cooked. This should take 25 minutes. Gently mash it with a “Mandira” or spoon.(Do not use a pressure cooker as it will get mushy). Keep aside.

In a small pan, heat the oil. Add the mustard seeds, chiles (or Cayenne pepper) and curry leaves (coriander, ground). Then add the garlic and swirl the pan around. The garlic should get slightly brown from all sides. Be careful not to burn it.

Add this to the cooked lentil and cook on low heat for 5 to 10 minutes. Squeeze lemon juice and mix. Check for salt.

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A Bit About Lentils -

In India there are tons of different kinds of lentils. Here in America we usually only have red lentils, green lentils and yellow split peas. Chickpeas are technically lentils as well. Beans are part of the lentil family.

- If you add salt while they lentils (or beans) are cooking, the lentils will become hard. Add salt at the very end.

- Red lentils and green lentils do not need soaking, but they should be rinsed. Other lentils should be soaked over night.

- Red lentils become mushy when cooked. They are great for thicken soups.
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White Rice

1 cup Basmati Rice, rinsed once
2 cups Water, Cold
1 Tbl Butter
1 Cinnamon Stick (about 3" long, or so)

Place the rinsed rice in a pan. Add the cold water, butter and cinnamon stick.

Bring the water to a boil, put a lid on the pan and turn the fire down to low. Let cook until the water is absorbed, about 20-30 minutes.

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Naan
via:Garnish and Glaze Blog

1½ cups milk
2 teaspoons active dry yeast
1 tablespoon sugar
3½- 4 cups flour
1 teaspoon salt
4 tablespoons butter, melted
garlic salt (optional)

Heat milk in the microwave until warm. Mix yeast and sugar in with milk and allow it to sit for 5 minutes until foamy. Mix in salt and then add flour, a little at a time, to form a soft dough. Empty dough onto floured counter and knead about 30 times until smooth and elastic, adding flour as needed.

Place dough in a large greased bowl and allow to rise for 1 hour.

Preheat griddle to or skillet to medium-high heat (about 375 degrees F).

Divide dough into 12 equal pieces and then roll out to be a little thinner than a pancake.

Place 2-3 pieces on griddle and flip after 1-2 minutes (or until dough bubbles and underside is browned). Brush the cooked side with butter while the other side cooks for 1 more minute. Remove from griddle and brush with butter (sprinkle with garlic salt if desired). Repeat with the rest of the dough.

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Onion Bhaji
via: Richard C. Morias Blog
Chef Cardoz’s recipe for onion bhajis (or bhajais) mentioned in The Hundred-Foot Journey.(modified by Sandi and I.)

3 Red Onions, Julienne cut
1.5 cups of Gram flour (besan, or chickpea flour)
1 Green Chili Pepper, finely diced
(Ten stalks of cilantro, the hard stalk ends removed and the rest diced - I omitted this)
Pinch of crushed awajain seeds (substitute: thyme)
1/2 teaspoon Turmeric (1 tea. Turmeric)
(1 tea. Cumin, ground)
(1 tea. Coriander, ground)
Salt
Canola oil

Julienne the red onions vertically, producing a pile of crescent-shaped onion slivers.
Place the onions into a mixing bowl, and add the finely diced chili and cilantro, plus crushed awajain seeds (or thyme), turmeric, and salt.
Mix onions and spices with your hands.

In a separate small bowl, add the chickpea flour and a bit of water, little at a time, constantly kneading the mixture with your fingers until you have created a thick paste. (The onions provide more liquid, so do not make it too watery.) Add the thickened paste to the bowl of onions, and toss with your hands, until the onions are well coated in batter.

Heat a pot of canola oil to 350 degrees on the stove. Test the hot oil, by using your right hand to pinch together a clump of onions and lowering it just above the oil before the final drop (so it doesn’t splash.) Oil is the right temperature if the battered onion clump immediately bobs to the surface. Cook for a few minutes, until the bhajis are golden brown, then lift and drain on paper towels.

They should look a bit like Medusa heads; the outside should be crunchy, the inside soft and gooey and fresh-tasting. If you want to make the bhajis before guests arrive, then cook the bhajis only until lightly golden before setting them aside and draining them on paper. When the guests arrive, quickly cook the bhajis in hot oil again for a couple of minutes, until golden-brown. Drain, blot, and serve. Serve bhajis with a sweet-tart tamarind chutney or garlic chutney found in any Asian food store. Recipe makes 12-15 bhajis.

This recipe is featured in the following novel, which I thought was wonderful. The movie is due in the theaters in early August.

Happy Independence Day! + Four Cheese Mac and Cheese Recipe

This week we are missing Ethan more than usual as Independence Day is sort of his holiday. He called to say that he is having fun in Washington State with his friends on the boat and that he misses us, too.

We've had two days of 4th of July parties and activities:

Ellie is back to maintaining hiking trails this summer. On Thursday she decorated her helmet. The crew leaders enjoy seeing what she adds to her helmet. Sometimes, when they are having a rough day, they will go by to see Ellie and be cheered by the helmet decorations she is sporting.

I took at Crayon Batik class at Make It in Golden. It was really fun and much easier than I was expecting. I will do a write up of that soon.

Ellie created a fun cupcake tower using plates and stemware that we glue together with superglue. She also made the lovely cupcakes herself. They were a hit.

Four Cheese Macaroni
via: The Cures

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente drain well and return to cooking pot.

In a small saucepan over medium heat melt 8 tablespoons butter stir into the macaroni.

In a large bowl combine the Muenster cheese mild and sharp Cheddar cheeses and Monterey Jack cheese mix well.

Preheat oven to 350 degrees F (175 degrees C).

Add the half and half 1 1/2 cups of cheese mixture cubed processed cheese food and eggs to macaroni mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges serve.

*** The Cures are friends of ours. This is a dish they bring to lots of parties. It is a lovely, smooth Mac and Cheese recipe that is not as greasy, runny or gummy as many of the recipes can be. I hope you enjoy it.

Finally Feeling a Bit Better + Great Recipes (Frozen Coconut Limeade, Basil Lime Chicken & Parmesan Edamame

I am thrilled to say that I am finally feeling better. On Friday I went to see a specialists. He sprayed numbing stuff in my nose and throat. He then threaded a tiny camera down to my voice box. My family was very worried that I might have had cancer or lose my voice forever, but the doctor put those worries at ease quickly. It turns out that my throat is raw and red, but only suffering from acute laryngitis. He said that we could leave it to heal on its own, which would take a couple of months, or I could take prednisone, amoxicillin and omeprazole. The steroid helps the swelling in my throat, the amoxicillin wards off more illnesses (heaven knows that I have had my share of them this last seven weeks) and the other deals with acid reflux that might be making my throat issue worse. I began to feel better later that day and now I can speak (sort of). Just in time for going to Anderson Ranch for a week of intensive art workshop in encaustics.

On Wednesday Larr returned from his trip and we were so happy to have him back home. I will share photos from his adventures with Ethan and Doug soon.

When I was not resting, I made two condolence cards that I made with care in the hopes that my effort would communicate my sympathy for their loses.

Ellie just finished her first week back to work at maintaining hiking trails. She is happy to be working outside, but it was a tiring week. Kohtlon spent Saturday with us. Their day was very low key.

Saturday evening we went to our first summer party of the season over at Keenan's and Brittany's house. We had a lovely time visiting with friends, eating good food and relaxing.

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Frozen Coconut Limeade
via: Smitten Kitchen Blog (modified by me)

Yield: 3 cups (we divided into 4 8-ounce glasses)

2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can (I happened to have light coconut milk, it was fine.)
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)(we actually used about 1/2 - 3/4 cup sugar)
Lime slices for garnish

Blend every thing until it reaches your desired consistency — almost smooth. For a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime and don’t forget to share.

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Basil Lime Chicken
via: Goodness Gracious Blog

3 Limes (juice and zest) Divided
3 T Olive Oil
1/4 Cup Extra Virgin Olive Oil
3 T Dijon Mustard
3 T Worcestershire Sauce
3 T Soy Sauce
6 Green Onions Chopped Divided
4 Cloves Garlic Minced Divided
2 T Chopped Basil
Salt and Pepper to taste
3 lbs Chicken Breasts

Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.
Cut chicken into even cutlets and place in a gallon sized baggie.
Pour marinade over the chicken and marinate for 1 hour.
Preheat grill.
Place chicken on grill and grill for 7 minutes.
Then flip and cook until internal temp reaches 170.
Remove from grill and let meat rest.
Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.
Slice chicken into bite-sized pieces and pour sauce over top.

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Crispy Parmesan Edamame
Author: Gastromony
Recipe type: Snack
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
Serves: 2-4


1 cup of thawed, shelled edamame (you can usually buy them shelled)
½ tbsp of crushed green peppercorn (or regular pepper to taste)
1 tsp salt
1 tbsp olive oil
1 heaped tbsp of Parmesan cheese (grated finely)
Instructions
Spread out edamame on a baking sheet lined with greaseproof paper and drizzle over with olive oil to coat.
Sprinkle over peppercorn and salt and place into the oven, pre-heated to 200C.
Bake edamame for 15 minutes, checking every so often that they are not getting too browned.
Remove from oven and transfer to a mixing bowl.
Add Parmesan cheese and coat edamame well while hot.

Of Ships, Whining and Recipes

The Lady Washington recently left Astoria, Oregon to go to Westport in Aberdeen, Washington. Just like the other ports, Ethan found Astoria beautiful. He and Davey had the first day in port off, so they went exploring. They visited a local forest and found The Column:

Here's what the site for The Column says:
"The Astoria Column has served for over 80 years as a beacon on the Pacific Northwest Coast. It sits in a wooded area 600 feet above sea level on Coxcomb Hill, Astoria, Oregon’s highest point. Majestic views of the countryside surrounding Astoria are the great Pacific Ocean to the west and the mighty Columbia River to the north. Snow-capped volcanoes of the Cascade Range rise to the east and Saddle Mountain reaches to the sky on the southern horizon."

In their further adventures they discovered that Astoria was the place where "The Goonies" movie was filmed.

While they were on sail they spied a boat on capsized. They called the coast guard with the coordinates of the ship to alert them. They also circled the boat and tried to ascertain whether there was someone in distress or overboard. Once they took a closer look they found that there was a great deal of seaweed and such on the boat. It is possible that it was a boat from the tsunami in Japan that had been pushed there by the tied. The coast guard will check it out. If they think it is a lost, they will bomb it so that it sinks. If they think it is from Japan, they will tow it ashore to study it. Apparently there have been docks, ships, etc. that are radioactive that have made their way to our west coast. The way the ships and the coast guard keep an eye out for all of those sailing is pretty impressive.

During another day off Ethan visited the Columbia Lightship and managed to talk the ship's engineer into letting he and Davy into all of the rooms on the ship.

The Columbia Lightship helped ships navigate the Columbia River Bar to safety. It was in service from 1951 until 1979 when it decommissioned and replaced by navigational bouys. It was exciting for Ethan to get to talk with another ship's engineer.

Larr left yesterday to meet up with his brother, Doug, who lives in Seattle. Together they will drive up to Aberdeen to visit Ethan. Doug will return to his home in a few days, while Larr will stay with Ethan on the ship for nearly two weeks. It is a much needed break for Larr. While it would have been nice for all of us to visit Ethan, Ellie and I support Larr going alone. The kind of visit that they will have will be very different than if it was a whole family visit. This will allow Larr and Ethan to go adventuring in the style they both love. It will give Larr and chance to learn to sail. My vacation comes in a few weeks when I go to art camp.

Here at home, I am going into week three of being sick and I am so done with it. I wish is was done with me. It is really pretty lonely. I am improving slowly each day. I a now able to breathe fully some of the time. The other day Larr called my phone and got my voicemail. He told me that this was exciting because when he heard it he thought, "Oh, I have not heard Tam's voice in so long..." and then he sadly realized this it was just a recording and that I still cannot speak.

Two nights ago I had a terrible coughing fit that caused me to make sounds that I would not thought were possible. If someone in the family had been a folley and had recording equiptment set up in the bathroom he/she could have recorded some really other-worldly scarry sounds as I cough myself out of sufficating from stuff stuck in both parts of my throat. It happened again yesterday, but I felt a bit better afterwards.

Last night I had a dream that I could use my windpipe and the part of my throat where the mucus comes up to build a bridge to go somewhere. Very strange. This morning my throat feels like it was scrubbed with the hard looping part of velcro. When I go too long between drinking or sucking on some a sore throat lonzenge, the inside of my throat feels dry and like the parts are stuck together. Thankfully, the raspy breathing sound has mostly gone away. Both Ellie and Larr say that I sound like I am dying. The doctor says that it is painful, but that I will certainly be okay. Ellie has been wonderful about helping me, making calls for me and hanging out with me.

Today is the Etsy Craft Party day nation wide. I am going to take part by making an encaustic picture at Two Hands Paperier this evening.

Here are some recipes we recently enjoyed:


Sweet Sesame Noodles with Chicken and Broccoli
via: Cooking Light Magazine, June 2014, modified

1 (8-ounce) package uncooked soba *(I used Udon Noodles from Trader Joe's or World market)
1 (8-ounce) package broccoli florets
*(8 oz. Brussel Sprouts, sliced thinly)
Olive Oil
2 (6-ounce) skinless, boneless chicken breast halves *(I cubed the chicken to make it cook faster)
2 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons lower-sodium soy sauce
1 tablespoon creamy peanut butter *(I used almond butter, I don't think it made any difference, it is just what I had on hand)
2 teaspoons toasted sesame seeds, divided
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
1 garlic clove, minced
3 green onions, chopped *(omitted)

Preparation

Combine vinegar, sesame oil, soy sauce, peanut butter, 1 teaspoon sesame seeds, sugar, crushed red pepper, and garlic in a measuring cup or bowl, stirring with a whisk.

In another pan, place about 1/2" of water and heat until it is boiling. Add broccoli and brussel sprouts to pan; steam until they are done. I added a small bit of sesame seed oil as they steamed. Remove to a plate or bowl.

Bring a large saucepan of water to a boil. Add soba; cook 2 minutes, or until al dente.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Saute chicken until done. Add in the veggies and reheat just a bit.

Stir in the sauce and heat until combined. Sprinkle with remaining 1 teaspoon sesame seeds and green onions.

Serve noodles in a separate bowl.

Kate Parham, Cooking Light
JUNE 2014

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ZUCCHINI PARMESAN CRISPS
via: Damn Delicious

1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.

* I think these are wonderful, but a bit time intensive.

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Blueberry Coffeecake with Almond Streusel
via: Cooking Light Magazine


(I have not actually made this one, yet. I wanted to post it here so that I don't forget to try it.)

9 ounces unbleached all-purpose flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 tablespoons sliced almonds
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 large egg, lightly beaten
1 cup nonfat buttermilk
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
Cooking spray

1. Preheat oven to 375°.
2. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.
3. Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.
4. Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.
5. Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Ruth Cousineau, Cooking Light
JUNE 2014

Right Now: A Riot of Song and a Full Head of the Aroma of Farewell Dinner

If you were here with me now you would:

... smell the aroma of red onions, cabbage and Kale sauteing in the a large sauce pan as the cubed petite red potatoes bubble away on the back burner. These will all come together with a little milk, freshly ground nutmeg and melted butter to make Colcannon. You would also catch the scent of the Guiness Stout I prepare it for a Guiness & Balsamic Reduction Sauce that will grace the top of the Welsh Rarebit on Sourdough Toast that we are having for dinner.

... likely feel your toes tapping to the snappy tunes of Gaelic Storm. (You might recognize them, they are the band that plays in the basement party on the Titanic just before and during the time that it was sinking in the movie.) Right now we are listening to "A Box of Chickens" which I have included below. While that music is not Gaelic, it is a lot of fun. I think my favorite is "The Bear and the Butcher."

... likely hear us singing sea shanties later on. I've included some of them below, too.

... see Ethan's stuff spread out on the floor as he packs for his tip to California tomorrow. He will fly to Santa Barbara, then take a taxi and train ride to Ventura. If time allows, he will do a bit of quick shopping at a surplus store to pick up some rubber boots and other things he needs for the sailing adventure.

... see the snow falling in wet, thick flakes outside. It is predicted that 7" - 11" of snow will fall over night. Kids all over the city are praying for a snow day. I imagine that a good number of teachers are, too. I expect that we will have school, but that the classrooms will only be dotted with a few kids.

... most likely be asked to let Remmie in or out. He loves the cold and the snow. He has invented a game that is sort of hike and seek with his toys in the snow. He tosses them in the air, then chases after them, looking for them in the snow. When he gets too cold he wolfs slightly at the window by the door, trotting in happily once you open the door. His dark coat glistens with the wetness and glitters with the snowflakes that are as of yet in tact and whole. Soon he will ask to go out again.

... possibly miss hearing the latest news in the sailing tales as told by Dana, in Two Years Before the Mast.

... possibly want to discuss the recent viewing of "Master and Commander."

... know that Ellie is not part of the mix as she is away at a babysitting gig.

... know that I am tempted to sign up for "Life Scripted," an online brush stroke lettering class.

Welsh Rarebit with Guiness Balsamic Reduction Sauce

2 bottles Guiness Stout
1 1/2 TBL Balsamic Vinegar
2 TBL Butter
2 TBL Flour
1 TBL Mustard Powder
1/2 tea Cayenne
2 TBL Worcestershire Sauce
1 # Cheddar Cheese, Grated (about 2 cups, roughly)
1 loaf of good bread (today it is sourdough)

To make the Reduction -
In a heavy sauce pan place 1 bottle of stout and heat on medium until reduced by at least half. (Make sure to use a pan with plenty of room. I started out in a smaller pan only to find that heating the stout causes it to foam significantly.)Once the reduction is done, stir in the balsamic vinegar. It takes the bitter edge off of the stout reduction. Do this to taste.

Preparing the Toast -
Preheat the broiler on high. Be sure the rack is close to the heating element. Slice the loaf into as many pieces as you like. Place them on a cookie tray and broil them until they are lightly browned. Be sure to keep on eye on them as they burn easily. Flip them over and toast the other side half as much.

Make the Cheese Sauce -
Melt butter in a sauce pan. Add in the flour and stir with a whisk over medium heat until lightly browned. Be sure to stir the entire time so that it does not burn. Add in mustard and cayenne, stirring until fragrant. Next, whisk in 1 bottle of Guiness stout and the Worcestershire sauce. Once this part of the sauce is combined, remove from the heat and let cool until it is about 158 degrees. (This temperature will melt the cheese without causing it to become grainy or change the smooth texture.) Fold in the cheese
and stir to melt. (At this point the cheese sauce can be refrigerated for up to a day or so.)

To Serve -
Place the toast on the the cooking sheet, pale side up. Spread the mixture on top of the bread and place under the broiler until bubbly. (The broiler part is optional.) Add a tiny bit of the Guiness Reduction sauce on top and serve. It is traditional to add a side of tomato slices. It is also lovely with tomato soup. We liked it with a Caesar Salad.

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Colcannon
via: Barefoot in the Kitchen blog
Yield: 6 servings

3 slices bacon (I omitted this so that Larr could eat this)
2 lbs small red potatoes, chopped into 1" pieces
1/2 small head of napa cabbage, about 4 cups chopped small
(1 bunch Kale, cleaned, torn off of the spine and chopped - my addition to the recipe)
1 small yellow onion, about 3/4 cup chopped small
1/3 cup milk
kosher salt, to taste
1/2 teaspoon freshly ground black pepper
(Pinch of Freshly ground Nutmeg (optional)I added this in, too. A small bit of nutmeg brightens the palette.)
2 tablespoons butter, soft or melted

Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes.

While the potatoes are boiling, cook the bacon in a skillet over medium high heat. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Leave the rest of the drippings in the skillet. Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. Season generously with salt and pepper as it cooks.

Drain and place the potatoes back in the hot pot. Place the pot back over the still-warm burner (or if your stove is gas, set the heat to the lowest setting). Mash the potatoes over very low heat and add the milk, 1/2 - 1 teaspoon salt and pepper. Fold in the cooked and crumbed bacon, cabbage, and onions. Transfer to a serving bowl, form a small well in the center and fill with the butter. Serve hot. Enjoy!


"Box of Chickens" Gaelic Storm


"I'm Going Back to the Sea" by the Jolly Rogers (not exactly family friendly if the kids are old enough to understand the references.)

Ethan Turns 20 + Hassleback Scalloped Potatoes and Peach Almond Tart Recipes

Yesterday my boy turned 20. How is that possible? I don't feel old enough to have a 20 year old son, but I sure am proud of who he is and who he is becoming.

The time has gone by so quickly; it seems like just a few days ago that he was still a boy.

We will host a birthday BBQ this weekend.

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HassleBack Scalloped Potatoes
Via; Tasty Kitchen

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!

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Peach Almond Rustic Tart
via: Karmelowy (in Polish)

Here's a translated version of the recipe,with a few small adjustments by me.

Ingredients for the dough:

1 cup all-purpose flour
1 teaspoon sugar
pinch of salt
6 TBL cold butter, cut into cubes
4 tablespoons cold water

For the filling:

1/4 cup ground almonds
1/4 cup sugar
4 ripe peaches, cut into 1 cm slices
1 tablespoon melted butter
1 tablespoon brown cane sugar (demerara)
¼ cup apricot jam, honey or maple syrup (optional, optional for brushing the dough)

In a large bowl, mix flour, sugar and salt. Add the butter and start to knead using your hands until the consistency of the dough will become grainy. Then pour in the water and continue kneading until the dough becomes a solid (not too long).The goal here is to mix the dough as little as possible and keep it as cold as possible, while still having it workable. Wrap the dough in plastic wrap and place in the fridge for at least 45 minutes. If you have a food processor you can use the pulse function to make the dough. Pulse the mix until it becomes similar to sand. Then add in the water and mix just until the dough begins to cling together.

Turn on the oven and set it to 375° . Remove the dough from the refrigerator and on a floured surface roll it out into a circle with a diameter of 30 cm. Then transfer them to the baking tray lined with parchment paper.

In a small bowl, mix the ground almonds with 1/4 cup of sugar. Place 3/4 mixture into center of the dough, leaving 1.5" to 2" margins. Place the peaches in the shape of two circles and sprinkle with the rest of the fruit mixture with almonds.

Then fold the free edges of the dough in toward the center of tarts, pressing the edges every few inches to get the right shape. Brush the folded edges with melted butter and sprinkle with brown sugar.
Place on one of the lower shelves and bake for 45-50 minutes until the pastry is nicely browned. Remove from oven and allow to cool for 20 minutes.

Then you can optionally heated oil cake jam, honey or maple syrup.

Enjoy!

Maroon Bells & Devil's Punch Bowl + Spicy Citrus Glazed Shrimp, Broccoli, Apple, Walnut Salad & Snickerdoodles Recipes

(This set of photos is from our trip to Glenwood last week. I simply ran out of time to post them during that week since it was such a busy week.)

I've been to the Maroon Bells in late July. Seeing them again in the earlier part of summer and with my family, was a different and wonderful experience.

The colors were amazing.

We also found a nice hike to take.

My new camera takes underwater shots and Ellie had fun with that feature.

We also went up to The Devil's Punchbowl. It is a place where the locals like to jump from the rock into the river, but the guys there said it was the wildest that they have ever seen the water so they were not trying it. I think that was a good idea.

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Here's what I made for dinner this evening. It was quick, easy and delicious!

Spicy Citrus-Glazed Shrimp
via: Passports and Pancakes blog

1/2 cup fresh citrus juice (the author used 6 mandarins and 1 lemon. I doubled the recipe so I used 2 oranges, 1 lemon & 1/2 cup of pineapple juice)

2 tablespoons sriracha

2 tablespoons honey

1 tablespoon vegetable oil

1 pound shrimp, peeled, deveined, and tails removed

sesame seeds (optional)

In a small saucepan over medium-high heat, combine the citrus juice, sriracha, and honey. Stir to combine, and simmer until it starts to reduce and thicken (about 10 minutes). Set aside.

In a large frying pan, heat the vegetable oil on high until just before smoking. Add shrimp to the pan, shaking the pan and stirring the shrimp until they are cooked through, and have lightly-browned edges (this will happen quickley - about 5 minutes). Pour the glaze over the shrimp and toss to coat, top with sesame seeds (if using), and serve.

Serves 4.
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Broccoli, Apple and Walnut Salad
via: Inner Harmony Nutrition

1 medium-sized broccoli head, cut into bite size
1 apple
1/4 raw walnuts, preferably soaked for 6 hours (I did not soak them as I like them crunchy)
1/2 lemon, juiced
1/4 cup hummus of your choice
2 Tbsp dried cranberries
Salt & pepper (I omitted this)

1. Boil water in a medium size pot.

2. Slice apple into bite size. Place them in a medium size bowl, sprinkle lemon juice and mix well.

3. Dilute hummus with some water to make sauce. If you want some sweetness, add a little bit of sweetener, such as maple syrup or honey.(We did not need this.)

4. Cook broccoli in boiling water for 15 seconds. Transfer into a colander immediately and run cold water.

5. Add broccoli, sauce, walnuts and cranberries to the apple bowl. Season with salt and pepper and mix well.

* If you are looking for the traditional broccoli salad that has mayonnaise, then you might find that this one tastes a bit different. We are not eating mayo anymore, and this is a good substitute.

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Snickerdoodle Cookies
via: Umami Holiday Blog

4 Tbsp. unsalted butter, room temperature
1/3 cup brown sugar, packed
1/3 cup white sugar
1 egg, room temperature
1 cup all-purpose flour
1 Tbsp. cornstarch
½ tsp baking soda
¼ tsp Kosher salt (table salt is fine, too)
1 Tbsp. ground cinnamon
¼ cup white sugar


Preheat oven to 350 F. Line a baking sheet with parchment paper.

Using the paddle attachment, beat the butter at a medium-low setting for 3 minutes or until soft and creamy.

Add the brown and white sugar and mix for 5 minutes at medium-low, until the color of the batter lightens.

Add the egg and mix until fully incorporated.

Sift the flour, cornstarch, baking soda, and salt together in a separate bowl, then fold into the batter as three separate additions (for a more uniform batter).
Mix the cinnamon and white sugar into a small bowl.

Take a tablespoon amount of the dough, roll into a ball, then drop into the bowl of cinnamon sugar and roll until completely covered.

Place the cookie ball onto the sheet. Keep the cookie balls 2 inches apart from each other.

After filling the tray with cookie balls, take a small spoon and press down gently on each ball to flatten the top. This will create that nice cracked look on the top of the baked cookie.
Spoon a small amount (about ¼ tsp or less) of the cinnamon-sugar mixture on top of each flattened cookie.

Place in the oven to bake for five minutes.

After five minutes, take the tray out and flip it around so that the back is now facing front. Now place the flipped baking sheet back in the oven and close the door.

This next part is tricky—my oven is kind of wonky, so I can only keep the cookies in for another 2-3 minutes before they are finished. The original recipe calls for 7 minutes for each side. I would advise you set a timer for 3 minutes and check to see how the cookies are doing. If the center looks solid and you see VERY slight browning at the edges, you’re done! Don’t let it get golden-brown or the cookies will over-bake and the entire cookie will be crunchy.

Take the baking sheet out of the oven and allow the cookies to cool for a minute before transferring to a cooling rack.
After a few minutes, they’re ready to eat! Definitely best when right out of the oven, but if you keep them in an airtight container, they will maintain their chewiness. I’ve never been able to hold onto these for more than a night, so I couldn't vouch for how long they keep. Enjoy!