Two Easy Dinner Ideas…and Lemon Coconut Gelato for Dessert

I have a confession to make.

I’ve been sliding back into my old ways. You know, the old ways of making up a recipe as I go and not taking any pictures along the way. It’s liberating really…until I taste the finished product and think, I have to blog about this!  Then, I make a mad dash up the stairs to see if I can get the camera before the food is all gone.

Sometimes I win. Sometimes I look at the bottom of the dish and wonder if you would like a picture of a scraped pan and a licked spoon. The ultimate picture of past enjoyment. I think not.

All that to say this – don’t expect too many pictures in this post.  My passion is preparing food, not photography, apparently. :P

My sister and I made over 100 tortillas the other day.

Yes, keep scrolling. The stack will end.

Promise.

It was a warm spring afternoon, so I wanted something cool and refreshing to serve for dinner.

Black Bean Mango Salsa over Spicy Rubbed Sirloin Steak with Chipotle Orange Sour Cream in a homemade tortilla.

It’s a wrap.

You’ll find the tortilla recipe here.

Black Bean and Mango Salsa

1 can black beans, rinsed and drained

1 cup corn, fresh or frozen, rinsed and drained

1 mango, peeled and diced

1 tomato, seeded and diced

2 green onions, sliced

1 clove garlic, minced

1/4 c. chopped cilantro

juice of 1/2 an orange

juice from one lime

salt and pepper to taste

Mix all ingredients and let marinate for 30 minutes to an hour.

 

Spicy Rubbed Sirloin Steak

4 sirloin steaks

olive oil

1 T. garlic powder

1 T. chipotle chile powder

1 1/2 t. salt

Mix together garlic powder, chile powder and salt. Coat steak with olive oil and rub spice mixture into meat – about a teaspoon on each side.

Grill to your liking.

 

Chipotle Orange Sour Cream

1 c. sour cream

juice from 1/2 orange

1/2 t. chipotle chile powder

1/4 t. salt

1 t. honey, or 2 t. sugar

Whisk together.

 

Dinner or Lunch Idea #2

I’ve been on the hunt for delicious, GMO free corn, tortillas and I think I found them. Food For Life Sprouted Organic Corn tortillas. The flavor is amazing!

I was craving fish tacos the other day. Fresh fish isn’t something we keep on hand unfortunately, but we had a can of salmon in the pantry.

I sprinkled salmon on one of these amazing corn tortillas and topped it with my Magenta Sauerkraut, some Chipotle Lime Sour Cream (Okay, I admit it. I’m kind of on a chipotle kick…just kind of.) and fresh cilantro. It was good. <Major understatement.

You don’t really need a recipe for this, but I have to share a little secret. It’s rather obvious what goes in Chipotle Lime Sour Cream – Chipotle Chile powder, lime juice and yeah, sour cream. But get this – smoked apple wood sea salt. Makes all the difference in the world. Believe me.

Now comes the part I know you all have been waiting for…dessert. After all, we eat our dinner just to get to the dessert right?

Someone said they wanted ice cream last night. That’s all it takes to get me started. Well, usually I block it out because someone says they want ice cream nearly every single night and I can’t deal with that. So last night was an exception, I guess.

Here’s what I came up with -

Tangy Lemon Coconut Gelato

1/2 c. lemon juice, freshly squeezed

1/2 c. sugar

1 can coconut milk

cream

unsweetened shredded coconut

In a 4 cup measuring cup, mix lemon juice, sugar and coconut milk until sugar is dissolved. Add cream to the 3 1/2 c. line. Blend and pour into ice cream maker to freeze. Heat a cast iron skillet on the stove until hot. Sprinkle in 1/4 c. shredded coconut. Turn burner off and stir coconut. It will turn golden very quickly. Remove skillet from burner to cool. Sprinkle on frozen gelato and serve.

And there are no pictures. I was lazy last night and didn’t make it up the stairs until the gelato was almost gone. Sorry. Maybe next time…as I’m sure there will be a next time. The lemony tangy-ness is perfect for summer. Be warned though – there’s just enough sugar to keep from puckering your face all up, so if you like things sweeter, add another 1/4 of a cup.

So what do you think of the idea of Chipotle Lime Ice Cream?  :P

Mango Ginger Stilton and Caramel – Together

I learned something new today. I am a Turophile.

Okay, it’s not as bad as it sounds. It’s simply a crazy word for a lover of cheese. I mean, I already knew I loved cheese, but actually putting a name to it – like Turophile? Well, that takes it to a whole new level.

Speaking of new levels… the combination of mango and ginger in Stilton cheese? It’s a level 10 out of 10. Amazingness.

I first discovered this cheese in a small grocery store and hardware shop in one of my favorite little towns ever, Georgetown, Colorado.

Kneisel & Anderson.

Photo by Kent Kanouse

We’ve been going there since I was a baby, so it almost feels like part of the family. Or maybe it feels that way because they stock so many Scandinavian foods and the owners are Swedish as well. It’s a connection with my roots.

They carry the big round Wasa crackers, lingonberry jam, teas, chocolates, and everything else you can imagine. Their cheese selection is one that you’d never think to find in such a small town. Havarti Dill, horseradish, soft cheeses with caraway, fruit Stiltons….

But let’s stop right there. I always stop right there. And I say, “Could I get a wedge of mango ginger Stilton, please? No need to wrap it, I’ll eat it on the way home.” I’m kidding about the second part – kind of. I haven’t done that before, but I just might in the future.

This stuff is…I don’t even know how to describe it…sweet, sharp, tangy – incredible. Period.

That is why I was so excited when Uptown Grocery, in my immediate vicinity, actually carries Mango Ginger Stilton!

That could be bad really…I think I might need another job.

It just so happened that our friend, Ian Lamont, over at Slickepott had sent my sister a jar of his new caramel sauce for a sneak peek tasting. You may remember the name from past posts. You also may remember that Slickepott fudge sauce is one of the best Chocolate Sauces out there. And the only reason I don’t say BEST is because I haven’t tasted all the chocolate fudge sauces out there. ( Thank goodness! I think that would be a full time occupation!) I know you remember if you tasted it. It’s just that kind of sauce.

The caramel sauce is pretty much just as delicious.

Do you see the flecks of vanilla bean? Now what caramel sauce do you know of that has real vanilla bean in it? This stuff is legit. I have to tell you though that this sauce won’t be for sale for a few months yet. I suggest you head over to the Slickepott site and tell Ian how much you’re looking forward to it. It just might hurry the process along. Heehee. :D

Suddenly, it clicked. Mango Ginger Stilton with Caramel? Stupid question.

So, I know this is a bit of a rabbit trail, but I was just thinking…did you just pronounce that c-word up there as CARE-a-mel or CAR-mul? I’ve gone on a internet search to see which is correct and find that CARE-a-mel is common in the Great Lakes area and the Northeastern US, while CAR-mul hails from the Atlantic Seaboard and southern states. And just to make you feel better, neither one is wrong. At least it made me feel better!

I’ve always said CARE-a-mel. But when I worked at a coffee shop in the Northwest, the boss told me I had to say CAR-mul (which totally sounds like a good word butchered to me.) because no one would know what I was talking about. I changed it, for the sole sake of good business and, now that I’m home, I find that I stumble all over the word. Do I keep saying CAR-mul, as I am now used to, or do I go back to the good ol’ CARE-a-mel? Argh! The problems of life! Maybe it would be better if one of them was wrong! Then I could pick the right one and be done with it.

The question now is would I rather be a yankee or a rebel?  This test told me I was “44% Dixie – barely in Yankeedom” (as opposed to 56% Yank?). For being born and raised in Oklahoma that’s not too shabby when I’d rather be from the North. Not to be a Yankee mind you, just to be in the mountains.

Back on the original trail!

These hors d’oeuvres, or desserts, or snacks, or however you want to serve them, are fast and easy and super tempting.

Here’s what you need -

2 oz. mango ginger stilton

4 oz. cream cheese

apricots, thinly sliced

Ritz crackers

caramel sauce

Mix the cream cheese and Stilton together with a spoon. Spread a bit onto a cracker. Top with a few slices of apricot and drizzle with caramel sauce.

Done. That easy.

Now, if you live in a part of the world that is deprived of Mango Ginger Stilton cheese like we were for so long, there is hope for you. You just need to make your own. A soft cheese, a sharp-crumbly cheese, minced dried mango and minced crystallized ginger – all mixed together – should do nicely.  I sincerely hope you don’t live in that part of the world though. I know what a lonely place it can be.

Enjoy and thanks for coming by!

Wild Morel Bruschetta

The last week has been rainy and cool and I’m so thankful that summer is not here quite yet. Spring definitely is though. And with rainy spring weather comes daffodils, redbuds, and mushrooms.

We have a lot of mushrooms popping up in the green house, but properly identifying mushrooms is scary business, so Mom pulls them out as they come. However, she and Anna found some morels on their walk at the lake and brought them home for me. Yay!

Bruschetta was the first thing I thought of – something to highlight the flavor of these wild morels.

But first I had to wash them. Bath number one is to get the noticeable dirt – and bugs – off.

These guys are totally hollow and have the coolest irregular pattern. No wonder it’s important to wash them so well! This looks like bug paradise.

I cut them in half for the next washing.

After about three baths and a good rinse in running water, I put them in a salt water bath to remove any hidden bugs and let them soak for a bit.

After another rinse they were ready to store for a later use. And since that all happened a couple days ago, it’s a good thing they keep well!

Tonight I finally had time to make the bruschetta.

Sliced morels…

Sliced garlic…

A good quality extra virgin olive oil, sea salt, and french or sourdough bread. That’s all you need.

Saute the garlic and mushrooms in a tablespoon or two of oil.

They will get very juicy at first, but cook them until the juices evaporate.

Sprinkle with salt to taste and set aside.

Thinly slice the bread. I warned everyone before I left today not to eat the rest of Mom’s homemade Sourdough. I was happy to see they didn’t. They actually do listen to me! :D

Toast in a toaster or in the oven on broil.

Now, for all you garlic lovers out there – take a clove of garlic, cut it in half and rub the cut side on a slice of toasted bread.

Top it with the mushroom mixture and drizzle with olive oil.

Yep, it’s good enough to eat. Just had to make sure…

Garnish with fresh herbs if you like – rosemary was delicious with it – or leave it as is. It’s fabulous either way.

Stay tuned for another great hors d’œuvre (or dessert) idea!

 

Red Curry & Coconut Stir Fry

I’m so excited to share this recipe with you! It is so much fun and, on top of that, versatile and yummy. What more can you ask for?

Asian food is rather controversial in our home. Some of us LOVE it and others…don’t. I love it and try to make everyone else love it too. They will thank me for it some day. :D

I think this recipe does the trick. The coconut red curry sauce may be served on the side so individuals can season their stir-fry as they please. I put soy sauce, sesame oil, rice vinegar, sirachi, and Bragg’s liquid aminos on the table for additional options.

2 lb. boneless chicken, cubed

3 carrots

1 green pepper

1 clove garlic

1/4 head of cabbage

24 oz. fresh chow mien noodles

1 can coconut milk

4 T. red curry paste

Heat a large skillet or wok with a tablespoon or two of oil in it. Add chicken, sprinkle with sea salt and saute until golden. Remove to a bowl or plate and cover to keep warm.

Julienne the carrots and green pepper, shred the cabbage and mince the garlic.

Drizzle some more oil into the skillet and add the vegetables. Then the noodles.

These are the noodles I used. I found them in the refrigerated department of Whole Foods.

They are so quick and easy and come in 2 individual packages for your convenience…unless you need over 4 packages. I can see the package opening process getting rather old.

Combine the can of coconut milk and 4 T. of red curry paste in a sauce pan and heat until warm.

Now I interrupt this recipe to introduce you to two of my favorite kitchen brands – Epicurean and Chef’n.

This rubber spatula is fabulous. It doesn’t have those annoying seams that get filled with gunk and are impossible to clean out and it’s nice and flexible. What’s more is that one end is a smaller spatula for those smaller jars. LOVE it!

I discovered the Epicurean cutting boards when I was in Idaho last summer at the Kitchen Engine in Spokane. All Epicurean products are made in the USA out of eco friendly materials. The cutting boards are dishwasher safe, easy on knives and look great. They also have a non slip series that I especially like.

End of commercial – back to the recipe. :D

Saute vegetables and noodles for about 5 minutes or until the cabbage is rather wilted and the color of the peppers and carrots are bright. Add chicken to the noodle mixture and toss. Serve with toppings of choice and garnish with sprigs of cilantro. Makes 6 servings.

Thanks to Sage for help with this collage. I will figure out Photoshop eventually!

So, that beautiful orange bowl you see? My sister Tera is taking glass classes in Guthrie at the G Gallery & Glass Studio. She made this bowl and brought it home just in time for me to use in my photo shoot. I love it, don’t you? The colors are just gorgeous. Thanks, Tera, for letting me use your art. :D

Penarious Challenge – Best Ever Chocolate Ice Cream

We are in serious trouble, folks.

It was 82 degrees yesterday. It always happens in the spring…The temperatures hit the 80s and 90s and we all drag ourselves around for a few days trying to get accustomed to the coming inevitably HOT summer.

It only takes a day (and one night of tossing under a warm sheet) for some of us to begin to wonder if we’ll ever make it through, or how we’ll handle it again without going insane.

“Saudi Arabia is the only other place I know of that has temperatures in the 100s for over 2 months”, Mom says.

I start dreaming of a an ice pool. You know, kind of like a hot tub only there are glaciers floating in it.

Mirages of chilled watermelon slices, fruity gelato and delectable ice cream cones appear in heat waves.

Then it happens. The Best Ever Chocolate Ice Cream churns together into a great spoonful of creamy goodness.

Like I said, we are in serious trouble. Thankfully the air conditioning kicks on. Maybe we can keep from making it all the time if we keep the air on.

By the way, whoever invented air conditioners? I love you with all my heart.  Just say the word and I will make you Chocolate Ice Cream whenever you like.

So, I was challenged by Shadowlilies to make a chocolate ice cream recipe that would rival the Best Chocolate Ice Cream You’ll Ever Have posted by Joanna Goddard over at A Cup Of Jo  and created by Cenk from Cafe Fernando.

Photo by Cenk - Cafe Fernando

I did my first test run two weeks ago. It was good, but my chocolate choice didn’t fit. It had to be smoother, richer, melty-er.  I knew immediately that I had to use Lindt. I actually thought about using the dark chocolate truffles, but decided against it a second later. Too much to unwrap.

The chocolate is what makes this recipe though. Go for the good stuff.

Shadowlilies laid out one condition in her challenge – no sweetened condensed milk! I went with coconut milk and a bit of sugar instead. I also added 2 egg yolks to substitute for the cornstarch and to give it more richness. The other big difference in the recipes is that I omitted cocoa powder for more 70% dark chocolate. Serious trouble, I’m telling ya!

Here’s the recipe -

3/4 c. whole milk

1/4 c. sugar

2 farm fresh egg yolks

3 bars of Lindt Excellence 70% cocoa dark chocolate

1/8 t. sea salt

2 T. espresso or coffee

2 t. vanilla

3/4 c. heavy whipping cream

1 can unsweetened coconut milk

 

Chop chocolate bars.

Whisk together milk, egg yolks and sugar.

Look! You can see me peeking over the edge. :)

Heat in a double boiler (or a bowl in a sauce pan as I do. :) just until steamy, stirring frequently. Add chopped chocolate and whisk until smooth.

Sprinkle in the salt and add espresso and vanilla. Whisk in cream and coconut milk.

Now the recipe over at Cup of Jo doesn’t require an ice cream maker. That’s a pro. However it does require more cooking time and lots of cooling time before freezing. That’s a con.

My recipe calls for an ice cream maker. That’s a con if you don’t have one, but if you do, no problem. Just churn according to the maker’s directions. No cooling is required since it never got that hot in the first place and what was heated was only a small amount of the mix.

The recipe makes exactly 4 cups which works perfectly for most electric ice cream makers.

Have you ever tried photographing ice cream on a warm day?

Hmmm…I need a walk in freezer. That might take the place of an ice pool, too.

So, which recipe do you think is the Best Ever? Try them both out and let me know!