Singapore Noodles

3/4lb fresh Singapore noodles or in my case rice noodles.
 2oz Laksa paste or other Thai curry paste 
1 large can coconut cream 2 cups 
mixed chopped vegetables- I used a cup of stir fry mix and chopped bok choy and green onions 
handful fresh basil leaves 
Start cooking noodles *these took at least 15 mins to cook*
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking. To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.


It was a bit spicy but really good! 

Buttermilk German Pancakes

Since Andrew has been working I have been doing all the cooking which I prefer because I use less butter and sugar, as well as make more healthy nutrition savvy choices. Although Andrew's food is downright delicious and my favorite, I seriously cannot afford to pack away anymore post marriage pounds.

But I can still eat a little goodness now and then!

I try and get up before AJ goes to work so he can have a good amount of energy to start the day.

German pancakes

Easy peasy!

I halved the recipe since it's just the two of us.

4 Tbs. Butter
1 Cups Flour
1 Cup Butter Milk
1/2 tsp. Salt
6 Eggs
Vanilla-Lots. 


Melt butter first in 9X13 pan glass is preferable but you can make anything work


Mix up batter by whipping eggs until thin then adding the rest of the ingredients. 


Pour batter in pan after the butter is all melty-keep a keen eye on that butter, the minute you get distracted it'll burn....trust me. 


bake for about 15-20 mins in 425 oven until peaked and brown. 


We used some apple butter made by some local Amish, SO GOOOOD. 

Dragon Fruit

Andrew and I found a dragon fruit at winco last night while getting snacks for our long trip across country, if you ever wondered about these things I'll tell you they're quite strange.

Basically the flavor is like a floral cactus, juicy and lightly sweet. I didn't like it much but Andrew did! Which was good because these things were like 4 bucks a piece (we only bought one) 

First you cut it in half then you spoon out all the white flesh *don't eat the pink it's not good for us* then serve in the pink shell which in my opinion is aesthetically pleasing. 

The best part to me was the pretty colors! I loved the bright pink skin with the B/W polkadot inside. Pretty fruit!

I made another pie.

Since the Rhubarb pie was snarfed so quickly I felt the need to use up some of our apples we had lying around.
I used my own recipe for this pie.

The crust-

2 1/2 cups flour
2 sticks unsalted butter
1/8 cup sugar
1 1/2 tsp salt- or so-
1/4 cup ice water
1 egg for wash

For the crust the colder the better so sometimes before adding the water and rolling it out I'll refrigerate it, in addition to almost freezing the water by sticking it in the icebox for 15 minutes.

The filling-

5 peeled and cored medium apples I used granny smith and fuji apples
3-4 tbs of lemon juice
almost a cup of sugar
a bunch of cinnamon and allspice
a few glugs of vanilla infused rum
1/4 cup flour or tapioca (I used flour)
mix it all up!

When layering the apples I usually stack them neatly until it's full almost over full because the apples settle leaving lots of negative space.

Bake at 425 for 25 minutes on a baking sheet then turn down the heat to 325 for another 30 minutes.

Strawberry Rhubarb Pie

I made this pie special for Andrew last night because we kind of bickered over the rhubarb plant at his old house.

I didn't want it...he did. His logic was I had given him that plant 3 years ago (after saying something mean) and he had taken it with him wherever he lived.

*It was our love fern*

My logic was "rhubarb can always be our love fern it doesn't matter if it's THAT plant."

So we transplanted it in the backyard, again, and it was all wilty and didn't look so good. I snipped the few stalks that were somewhat turgid and preceded to find a recipe for it.

Strawberry Rhubarb pie via Smitten Kitchen


For crust



2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

If you don't know how to make pie crust, find directions here

For filling


3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)


Whipped Cream-


Cream
Sugar
Vanilla- we made ours using a bottle of rum and some vanilla beans 8 months ago... SO GOOD



Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to roll mine gently into  to transfer it more easily, then unroll it in the pie plate.)
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.
Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.






*Disclaimer* I made this last night and there is only one piece left.

Baba Ganoush

Besides being really fun to say, baba ganoush is also really delicious, and remarkably simple Mediterranean dish to make. When you serve it at parties or dinners, it will disappear quickly, but I also keep some in the fridge to spread on veggie sandwiches.

This is not a traditional baba ganoush recipe, but one I've put together to meet how I like it, a little thicker and sturdier. For a traditional, smoother baba ganoush, omit the garbanzo beans and olive oil.

Baba Ganoush

1 large eggplant
1-2 cloves garlic
1/3 can garbanzo beans
1/4 tsp kosher salt
3 Tbs tahini
2 Tbs lemon juice
2 Tbs olive oil
Black pepper to taste


Preheat oven to 450.

Prick eggplant all over with a fork, then place on a cookie sheet lined with foil. Bake the eggplant until it is soft all the way through for about 20 minutes. (Check on it at about 10 minutes and turn it to the other side.)

Let the eggplant cool.

Cut the eggplant lengthwise and let the juices drain. Be sure to let it drain thoroughly, since these juices are what give eggplant its bitter taste. Scoop out the seedy pulp in the center, and transfer the meaty innards to a food processor (don't use the skins.)

Process until smooth, then add the other ingredients until it makes a smooth paste. Add more salt and pepper to taste. Garnish with fresh parsley, chopped tomatoes, etc.

Serve as a dip for pita bread or sliced vegetables, or a spread for sandwiches.

A Study in Oranges

I love fresh oranges, especially because there are so many kinds.