tag:blogger.com,1999:blog-29290753622892348552024-02-25T20:23:25.212+12:00Amerika OnlineThese are my stories of life online and off.
And yes, it's my real name, and I say it "Amedika" Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-2929075362289234855.post-40735953961586084122023-06-12T08:59:00.002+12:002023-06-12T08:59:18.563+12:00 Roasted Texas Beets and Summer Squash Pasta<p>Last Sunday our friend Dana gave us a giant box full of organic produce from her garden. The beets were calling to me, as soon as I got home I roasted the biggest one up and made this fresh and light summer dish. I used the same bowl to toss the fresh veggies with seasonings and then at the end. The olive oil, seasonings, minced garlic, and the reserved pasta water come together to make a light sauce that lets the flavors of the garden fresh veggies shine through AND meant there were fewer dishes to clean up. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLXzv2kX8TVChcj3m2EYTgVqGwIW_CSbre666hhxMIY0TA9A3N-plYi4TnwFCUsJKYgTaTg_6gJ-vYd3nWfTu-8xe3xbI-Lxh2HEuTGVSi3Fws1UgVxramfNE5L8L7Kitxhp0E7xF0IMAjFb1_fVMVAh59oGPSMFykph75T386l0H-rwj4rX6M34SPA/s4032/20230604_194247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1908" data-original-width="4032" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLXzv2kX8TVChcj3m2EYTgVqGwIW_CSbre666hhxMIY0TA9A3N-plYi4TnwFCUsJKYgTaTg_6gJ-vYd3nWfTu-8xe3xbI-Lxh2HEuTGVSi3Fws1UgVxramfNE5L8L7Kitxhp0E7xF0IMAjFb1_fVMVAh59oGPSMFykph75T386l0H-rwj4rX6M34SPA/s320/20230604_194247.jpg" width="320" /></a></p><p>Roasted Texas Beets and Summer Squash Pasta</p><p></p><ul style="text-align: left;"><li>1 large beet, cut in half and then sliced (about 1 pound)</li><li>2 yellow summer squash, sliced</li><li>2 tsp Italian Seasoning </li><li>1 tablespoon Olive Oil</li><li>1 teaspoon salt or to taste </li><li>2 cloves garlic, minced </li><li>6 ounces dry pasta of your choice</li><li>water according to pasta directions. Reserve one cup water after cooking</li><li>2 tablespoons Parmesan Cheese, shredded</li></ul><p></p><p>Instructions</p><p></p><ol style="text-align: left;"><li>Cut the yellow squash and beet into slices, smaller slices cook faster. Add to a large bowl with olive oil and toss with the salt, pepper, and the Italian seasoning. </li><li>Roast the vegetables in the air fryer at 380F until soft and browned, about 20 minutes. You may need to turn them at the half way point. </li><li>Mince the garlic and place in the bottom of the serving bowl that the fresh veggies were tossed in. </li><li>Cook the whole wheat pasta according to the package directions, reserving one cup pasta water when draining the pasta. </li><li>Toss the hot pasta with the minced garlic and roasted vegetables. If it appears dry add the reserved pasta water, a tablespoon at a time. </li><li>Serve with grated parmesan cheese on top. </li><li>Take a pic and then realize no one at the table has Dana's phone number and we have to wait for Sunday to show her how good lunch turned out. </li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-86846741100334819562023-06-12T08:21:00.002+12:002023-06-12T08:21:22.368+12:00Staten Island Memory: Insalata Caprese<p></p><div class="separator" style="clear: both; text-align: left;">On Sunday after church, open up your handy My HEB app, today's free coupon is for vine ripe tomatoes. Immediately flash back to lazy summer days in New York and sitting on the back deck in Staten Island and eating Insalata Caprese made from fresh mozzarella from Pastosa Ravioli and tomatoes and basil grown just feet away on the sunny side of the backyard. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">There's only one thing to do with this bounty: make Insalata Caprese. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilW9deRaB8Vi3Cu6XrCdZFawemUmbiiFglyknGuktGBgBrSXAHC_snjqwSjMKtOhgnb8FPHJ2Wx261WDx6Me0gy5__3BMO1T1vIBIIWmJneZtpYdfky3s9K8AIpYhAmnJU7FBbyarw7iTMkCpjf8dA5PCJe0cD4d0tGsfWMaGoC5HajZxcIs8M0VyFfQ/s4032/20230604_194250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilW9deRaB8Vi3Cu6XrCdZFawemUmbiiFglyknGuktGBgBrSXAHC_snjqwSjMKtOhgnb8FPHJ2Wx261WDx6Me0gy5__3BMO1T1vIBIIWmJneZtpYdfky3s9K8AIpYhAmnJU7FBbyarw7iTMkCpjf8dA5PCJe0cD4d0tGsfWMaGoC5HajZxcIs8M0VyFfQ/s320/20230604_194250.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Insalata Caprese</div><p></p><div class="separator" style="clear: both;">Ingredients</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>3-4 medium size vine ripe tomatoes, preferably of the same size</li><li>1 ball of fresh mozzarella, approximately 8-10 oz </li><li>Handful basil leaves</li><li>Large Grain Salt</li><li>Fresh cracked black pepper to taste </li><li>1 Tablespoon Extra Virgin Olive Oil</li><li>1 Tablespoon Balsamic Vinegar </li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Instructions</div><div class="separator" style="clear: both;"><ol style="text-align: left;"><li>Wash and dry tomatoes and basil, spin the basil dry or dry with a paper towel. </li><li>Cut each tomato and the mozzarella ball into slices. </li><li>Layer tomato, mozzarella and basil slices on a platter.</li><li>Sprinkle with black pepper and kosher salt. </li><li>Drizzle with extra virgin olive oil and balsamic vinegar. </li><li>Serve as a salad or as an appetizer.</li></ol></div><div class="separator" style="clear: both;">Tips: </div><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>The mozzarella ball is easier to cut when it's chilled, but this dish is more flavorful at room temperature. If possible, prepare this dish first so the cheese has a chance to warm up and the flavors can meld. </li><li>I was taught to use the Italian flag as inspiration when assembling this dish, red-white-green, but I prefer to have the basil between the tomato and the basil, red-green-white, I feel like it's more flavorful that way. </li></ul></div></div>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-53294062480720277992022-05-02T20:47:00.001+12:002022-05-02T20:53:27.067+12:00Puff Pastry Spanakopita<p></p><p class="MsoNormal"><i style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"></i></p><div class="separator" style="clear: both; text-align: center;"><i style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcpNammBhQI3XCP_44pFquDeeruYm3SFTvvHKf2tm4doJSVP3PiCqZl2R3NZ4GpDv9lo9DFMJ1f07SCM2lvf7LZsR9ckNXs-TzBdnpukXpJfiFXutS8jic6mGhFfrsTQsNnJaLwcslJAFm7YOTIcL8C9o7zO6rA-sKhI8JnBUFC1gq9HI5oxA83hqvw/s4032/20220502_120106.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcpNammBhQI3XCP_44pFquDeeruYm3SFTvvHKf2tm4doJSVP3PiCqZl2R3NZ4GpDv9lo9DFMJ1f07SCM2lvf7LZsR9ckNXs-TzBdnpukXpJfiFXutS8jic6mGhFfrsTQsNnJaLwcslJAFm7YOTIcL8C9o7zO6rA-sKhI8JnBUFC1gq9HI5oxA83hqvw/s320/20220502_120106.jpg" width="320" /></a></i></div><i style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><br /><span face="Arial, sans-serif"><br /></span></i><p></p><p class="MsoNormal"><i style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><span face="Arial, sans-serif">Today I was once again lucky enough to have Mita make lunch for us. To no one's surprise, lunch was out of this world amazing. Mita spent years onboard the <a href="https://www.naia.com.fj/" style="color: #336699; text-decoration-line: none;">Na'ia</a> as their cook, her food is some of the best in Fiji. Now semi-retired to Rakiraki, she works as a private chef in homes on Volivoli and around Ra. Mita is fully vaccinated and boosted and is available for in home catering, call her at 276-5602. </span></i></p><p class="MsoNormal">Puff Pastry Spanakopita<o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 kg spinach, thawed and squeezed dry</li><li>1 onion, chopped</li><li>1 bunch green onions, chopped</li><li>3 tbsp butter</li><li>3 eggs, whites and yolks separated </li><li>200 g feta cheese, crumbled</li><li>¼ cup yogurt (double if no sour cream or use ricotta) </li><li>¼ cup sour cream (double if no yogurt or use ricotta)</li><li>2 tablespoons flour</li><li>Salt and pepper to taste</li><li>6 sheets puff pastry</li></ul><o:p></o:p><p></p>
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<p class="MsoNormal">Used in this recipe: Colander, Baking trays, Parchment paper, pastry brush</p><p class="MsoNormal"></p><ol style="text-align: left;"><li>Thaw the frozen spinach, leave to drain while you cook the onions.
Squeeze thoroughly and set aside</li><li>In a skillet over medium heat melt the butter and cook the
onions until soft and translucent, add to the thawed and squeezed dry spinach</li><li>While the onions, cook mix the feta, yogurt, sour cream,
flour and egg yolks in a mixing bowl</li><li>Mix the egg whites together to make an egg wash and set
aside</li><li>Then mix the spinach and onions into the feta/dairy and eggs,
add salt and pepper to taste</li><li>Roll out one Puff Pastry sheet to roughly 12 inches square,
score the sheet into 16 squares approximately 3x3 inches</li><li>Divide the filling in half in the bowl and then split one of
those halves between the 16 squares</li><li>Fold each square over to form a triangle and then use a folk
to crimp the edge</li><li>Chill for 30 minutes before baking. </li><li>Preheat oven to 350F/175C</li><li>Transfer the hand pies to a baking sheet, brush lightly with
the egg wash and bake in a 350˚F/175C oven for 20-25 minutes or until lightly
browned and cooked through</li><li>Repeat with the remaining puff pastry and filling</li></ol><p></p><p class="MsoNormal"><o:p></o:p></p>
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<p class="MsoNormal">If freezing for later, stop after step 8, do not wash with
egg. Freeze on a flat tray lined with parchment paper and transfer to a Ziploc
bag within 24 hours. To cook let thaw in refrigerator and continue from step 10
<o:p></o:p></p><br /><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-22676049742497040202021-11-16T16:51:00.004+12:002021-11-16T18:38:41.941+12:00Pad Thai<p><br /></p>
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line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/p/CWTkhORB_PU/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Amerika Garcia Grewal (@amerikaintl)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script>
<p>Prep: 40 mins Cook: 20 mins Total: 60 mins Servings: 6 Yield:6 servings</p><p>Ingredients</p><p></p><ul style="text-align: left;"><li>1 (12 ounce) package rice noodles</li></ul><p></p><p>For the Sauce (Savory, Sweet, Salty, Tangy, Spicy)</p><p></p><ul style="text-align: left;"><li>2/3 cup tamarind pulp (~200 g) (see note)</li><li>1/3 cup fish sauce</li><li>3 Tbsp white sugar</li><li>½ tsp crushed red pepper</li><li>3 Tbsp lime juice or rice vinegar</li><li>1 Tbsp sweet chili sauce</li><li>1 Tbsp soy sauce</li><li>2 Tbsp peanut butter</li><li>2 Tbsp neutral oil</li></ul><p></p><p>For the rest</p><p></p><ul style="text-align: left;"><li>1 Tbsp soy sauce</li><li>¼ cup rice flour</li><li>500g/1 pound boneless, skinless protein like pork, chicken, or prawns, cut into bite-sized pieces</li><li>3/4 cup sesame oil, divided</li><li>4 cloves garlic, minced</li><li>1 onion, sliced finely</li><li>1 red bell pepper/capsicum (125 g)</li><li>1 Tbsp paprika</li><li>2 carrots, grated</li><li>2 cups bean sprouts</li><li>1 chili pepper, minced</li><li>4 eggs, lightly beaten</li><li>¼ cup crushed peanuts</li><li>3 green onions, chopped</li><li>¼ cup cilantro, chopped</li><li>1 lemon, cut into wedges</li></ul><p></p><p><br /></p><p>Step 1</p><p>Soak your rice noodles in room temperature water for around 30 minutes before cooking. Hot water will turn your noodles into a solid mass, so be sure the water is cool. Drain noodles. </p><p>Step 2</p><p>Stir the tamarind paste, sugar, and fish sauce in a small pot over medium heat until the sugars dissolve. Add the rest of the sauce ingredients and stir to combine. Taste for savory, sweet, sour, and salty notes in the sauce. Fish sauce will add umami, sugar is sweet, and the tamarind is sour. Adjust to taste. </p><p>Step 3</p><p>Toss protein first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat some sesame oil in wok over medium high heat. Place protein in the skillet, cook and stir protein until browned but not cooked through, about 5 minutes. Remove and keep warm. </p><p>Step 4</p><p>Add some more sesame oil and heat, then add onions and capsicum, after a few minutes add the garlic, stir until fragrant.</p><p>Step 5</p><p>Add noodles slowly. Keep the noodles spread out in the pan as much as possible and slowly add sauce a little at a time until the noodles are soft and have soaked it up. If the noodles still don’t seem cooked, add a little water until they are softened. </p><p>Step 6</p><p>When the noodles are softer, add the rest of the spices and vegetables (not the bean sprouts) and cooked protein along with sesame oil to keep everything moving. When the vegetables begin to soften, make a well in the center of the noodles. Add the last of the sesame oil to the bottom of the well, let heat, pour in the beaten eggs and scramble. Mix in with the noodles.</p><p>Step 7</p><p>Turn off heat, add bean sprouts and mix. Serve topped with crushed peanuts, chopped cilantro and wedges of lime</p><p>Have crushed peanuts, lime, dried Thai red pepper flakes, and fish sauce on the table. </p><p>NOTE: You can get a ball of tamarind pulp at most markets in Fiji. In a small bowl add boiling water to the pulp and let sit until the water cools. Using your hand, mix the now cooled water with the softened pulp and remove the seeds, seed cases, and pod strings. A nice thick paste is desirable, so use the least amount of water necessary. If you can’t get tamarind paste then a commercial tamarind sauce will work, but decrease or eliminate the sugar in the recipe. </p><p>Adapted from multiple recipes including: </p><p>https://www.allrecipes.com/recipe/42968/pad-thai/</p><p>https://www.thai-foodie.com/thaifood/pad-thai-recipe/</p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-17411035565729090822021-07-27T09:19:00.000+12:002021-07-27T09:19:08.201+12:00Mita's Rourou soup<div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><i><span style="color: #333333; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">I’m a bit embarrassed to
be asking Mita for such basic recipes, but her basics are always so delicious,
I keep thinking there must be a secret ingredient or a special method. I think
the combination of love and experience shows through in her food. Mita spent
years onboard the <a href="https://www.naia.com.fj/"><span style="color: #336699;">Na'ia</span></a> as their cook, her food is some of
the best in Fiji. Now semi-retired to Rakiraki, she works as a private chef in
homes on Volivoli and around Ra. Mita is awaiting her second Covid jab and is
available for in home catering, call her at 276-5602. </span></i><span style="color: #333333; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfE_cfYit8etJ6jSeSdXS8oYBIAElVdMe8ZjJhuQCXhEEThjWO5dPDeLKFnviTDiO5pPEWLFMOr8GZID2UAo662rdTXzTjWj_sJpwEHZK5gwtH01843jHVegW6Gced0sf1bmYxcGwOOGH/s4032/20210708_181432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfE_cfYit8etJ6jSeSdXS8oYBIAElVdMe8ZjJhuQCXhEEThjWO5dPDeLKFnviTDiO5pPEWLFMOr8GZID2UAo662rdTXzTjWj_sJpwEHZK5gwtH01843jHVegW6Gced0sf1bmYxcGwOOGH/w400-h189/20210708_181432.jpg" width="400" /></a></div><p style="text-align: center;"><b><u>Mita’s Rourou Soup</u></b></p><p style="text-align: left;">INGREDIENTS</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 pot boiling water for blanching </li><li>½ tsp baking soda</li><li>1 bundle fresh Rourou (if purchasing frozen, about 500g cleaned
and trimmed taro leaves)</li><li>2 coconuts, grated and milked (or 1 can coconut cream) </li><li>Cooking oil</li><li>1 onion, chopped</li><li>2 cloves garlic, chopped </li><li>½ tsp ginger, grated</li><li>Salt to taste</li></ul>DIRECTIONS<p></p><p class="MsoNormal"><o:p></o:p></p>
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<p class="MsoNormal"></p><ol style="text-align: left;"><li>Blanch cleaned and trimmed rourou leaves, about 10 minutes
in boiling water and baking soda, drain well in a colander, roughly chop before returning to pot. </li><li>In heated cooking oil, cook onions until translucent, add
ginger, garlic, fry for two more minutes. </li><li>Add drained rourou and coconut cream. Let cook until soft. Salt
to taste and blend. </li><li>Serve hot, add additional coconut cream as a garnish if desired. </li></ol><o:p></o:p><p></p>
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<p class="MsoNormal"><o:p></o:p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-72979886589579377592021-07-27T08:59:00.001+12:002021-07-31T10:36:58.867+12:00Mita's Lentil Soup<div class="separator" style="clear: both; text-align: left;"><i>Mita spent years onboard the <a href="https://www.naia.com.fj/">Na'ia</a> as their cook, her food is some of the best in Fiji. Now semi-retired to Rakiraki, she works as a private chef in homes on Volivoli and around Ra. We call her a conversation killer because no matter how animated the discussion at the table is, her food is so delicious that we all fall silent when her food comes out. Mita is awaiting her second Covid jab and is available for in home catering, call her at 276-5602. </i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><i>Mita generously shared her recipe for Lentil Soup after one meal that met with rave reviews, unlike some of her other dishes this one is easily within my abilities as a home cook. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-PMLVK2baBFadxyVbVkomm18_XstYQWhhZ5QtLPfGGSf7HCNoZAgxSa__7dRQz9Wd-X58KMk_7Gflvp40xoQ7dtbkA_2m6CQ8ORjGHjZ0apVWxovfGgKDnKIqfVGsLX4XR8p2jSAwZ9t/s4032/20210726_181317.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1908" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-PMLVK2baBFadxyVbVkomm18_XstYQWhhZ5QtLPfGGSf7HCNoZAgxSa__7dRQz9Wd-X58KMk_7Gflvp40xoQ7dtbkA_2m6CQ8ORjGHjZ0apVWxovfGgKDnKIqfVGsLX4XR8p2jSAwZ9t/w189-h400/20210726_181317.jpg" width="189" /></a></div><p style="text-align: center;"><b><u>Mita’s Lentil Soup</u></b></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">INGREDIENTS<br /></p><ul style="text-align: left;"><li>1 Tbsp cooking oil</li><li>1 onion, chopped</li><li>3 cloves garlic, minced</li><li>1 tsp fresh ginger, grated</li><li>1 Tbsp turmeric powder</li><li>1 tsp cumin powder</li><li>1 tsp ground coriander</li><li>½ tsp chili powder</li><li>500 g Red Lentils</li><li>1 liter water, hot</li><li>1 carrot, grated</li><li>1 tsp salt<br />Cilantro to garnish</li></ul><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">DIRECTIONS<o:p></o:p></p>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Heat oil in low consistency</li><li>Add onion, cook until translucent, then garlic and ginger. Sauté
until aroma develops. </li><li>Add turmeric, cumin, chili, coriander. Stir for one minute,
add lentils and carrots, stir well to combine.</li><li>Add the water and boil, uncovered, for 20 minutes, reduce to
a simmer until the lentils are soft and break up. You may need to add additional
water. </li><li>Garnish with fresh coriander and serve hot. <span style="mso-spacerun: yes;"> </span></li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-30058348198982232712021-07-24T21:25:00.001+12:002021-07-24T21:34:06.055+12:00Baked Gluten Free Yogurt Cheesecake<div class="separator" style="clear: both; text-align: left;">Finding ingredients here can be interesting, a couple of days ago a friend sent me a recipe for a yogurt cheesecake, I decided to give the concept a try today. The recipe I saw had no eggs, and I had eggs to use up, so after poking around a bit I came up with this. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkA3V2F29gVfwVm99Am2rk9cmBPECbHfQ4DxctNDgXadUtEsmTGOmZQAlNlAeCvSIkmNDwbcqGE25QtF5uUXOVmkjPVCASwPTULW9zBoXL0M767du1uJcwWQt9iRraWBQLBd2Foxm69RT/s4032/20210710_174648.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkA3V2F29gVfwVm99Am2rk9cmBPECbHfQ4DxctNDgXadUtEsmTGOmZQAlNlAeCvSIkmNDwbcqGE25QtF5uUXOVmkjPVCASwPTULW9zBoXL0M767du1uJcwWQt9iRraWBQLBd2Foxm69RT/w400-h189/20210710_174648.jpg" width="400" /></a></div><br /><p style="text-align: left;">Baked Gluten-Free Yogurt Cheesecake</p><p>Crust:</p><p></p><ul style="text-align: left;"><li>1.5 cups quick oats, uncooked</li><li>1/2 cup sunflower seeds</li><li>1/2 cup Fiji sugar</li><li>76 g Rewa butter, melted</li><li>1 tsp Punjas chai spice blend </li></ul><p></p><p><i>might add some powdered ginger next time</i></p><p>FILLING</p><p></p><ul style="text-align: left;"><li>6 large eggs, yolks and whites separated</li><li>1/2 cup granulated sugar</li><li>Juice of one large lemon</li><li>Zest of one lemon</li><li>1 tablespoon vanilla extract</li><li>200 g Rewa butter, melted</li><li>2 tablespoons corn flour (corn starch)</li><li>1 cup gluten free flour*</li><li>2 tsp baking soda</li><li>1 Liter Rewa Yogurt</li></ul><p></p><p><i>Add ¼ teaspoon salt if not using Rewa butter</i></p><p><i>THIS MAKES A LOT! If you're not using a 9" springform pan be prepared for the extra</i></p><p>TOPPING</p><p><i>(haven't yet decided on one yet) </i></p><p>DIRECTIONS</p><p></p><ol style="text-align: left;"><li>For crust: Preheat oven to 350F/175C; pulse sunflower seeds and oatmeal in blender until roughly ground, combine all crust ingredients in large bowl, and mix well. Firmly press onto bottom and about 4 cm/1.5 inches up the sides of an ungreased 9 inch springform pan. Bake in oven for 15-20 minutes or until golden brown; let cool.</li><li>Filling: Separate eggs, whisk the egg whites with a mixer until they form stiff peaks. Set aside. (Do this first so you don't have to clean the beaters, if you do it last your beaters need to be clean and dry) </li><li>Use a large bowl (same one the crust was in if you want) and combine the granulated sugar, egg yolks, lemon juice, lemon zest, vanilla extract, and the melted butter and beat until creamy, about 3 minutes. <i>Add salt here if not using Rewa butter.</i></li><li>Add corn starch, flour, and baking soda and continue to blend on medium-high speed until the mixture is very creamy. Slowly add the yogurt to the mixture. Reduce the speed to medium low and blend well.</li><li>Fold the whisked egg whites into the mixture.</li><li>Pour the filling into the prepared springform and put the pan into a water bath.</li><li>Bake for 75 to 90 minutes until set and golden brown. The top might move a little bit but shouldn't jiggle a lot. Turn off oven and crack the door slightly for 30 minutes. Remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator for several hours until completely set. </li></ol><div>NOTE: Gluten free flours tend to be very thirsty. If you're using regular flour you may want to consider using Greek Yogurt or draining your yogurt and/or decreasing the eggs. Today my gluten free flour was 1/3 besan gram flour, 1/3 rice flour, 1/3 tavioka starch. </div><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-14779611250254342742021-07-24T13:37:00.004+12:002021-07-24T13:37:43.960+12:00Cool Down Tzatziki<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEPIlVY3gUHUNuAJkMK4r_KunAbt_i2M8aFSd8ZhqpXBQd4yIAD95rM8lUdGpM_HCiHDFWQttFxVSJRKhBkS1CL6EJziJ73ygTZfJil8ZdPlJ0PsYS11m_LMm_WzmxVl6-80KkfFGzflS/s4032/20210724_074354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEPIlVY3gUHUNuAJkMK4r_KunAbt_i2M8aFSd8ZhqpXBQd4yIAD95rM8lUdGpM_HCiHDFWQttFxVSJRKhBkS1CL6EJziJ73ygTZfJil8ZdPlJ0PsYS11m_LMm_WzmxVl6-80KkfFGzflS/w400-h189/20210724_074354.jpg" width="400" /></a></div>One of my favorite dips on a hot day is Tzatziki. The dill and cucumbers grow well here in Fiji and yogurt is usually readily available in the stores. This comes together quickly, although the flavors are best if you let it sit for a few hours. <br /><p> Tzatziki</p><p></p><ul style="text-align: left;"><li>250 g cucumber, grated (1 large)</li><li>4 cloves garlic, minced</li><li>1/2 lemon, juiced</li><li>1 tsp lemon zest</li><li>*250g greek yogurt yogurt (~1 heaping cup)</li><li>1 Tbsp olive oil</li><li>salt to taste (often not needed because of the salt in the cucumber) </li><li>5 g fresh dill, finely chopped (about 1.5 Tbsp) </li></ul><p></p><p>* I like the flavors of the dill and cucumber to come through, for a less intense flavor you may want to add more yogurt. </p><p></p><ol style="text-align: left;"><li>Grate the cucumber and spread around a colander, salt it heavily, and let drain for 30 minutes.</li><li>After 30 minutes squeeze out the grated cucumber, chop again if smaller pieces are desired. </li><li>Stir together the yogurt, squeezed grated cucumber, minced garlic, lemon juice, and olive oil in a bowl. </li><li>Add lemon zest, dill, salt, and pepper; whisk until smooth. </li><li>Pour into a serving dish, cover tightly, and refrigerate for a couple of hours before serving.</li></ol><p></p><div><br /></div>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-80550410774227583462021-07-20T20:10:00.000+12:002021-07-20T20:10:45.425+12:00Smooth out the day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqS4TEbRlFMrXLShKIUodDcNH28ynNpO4oOfHWcIiZhCCbiav8Meerg6huV6vvHmajDSv9th7WYIcq21TKtGHX3k92-WZoXJwTibCi-K7Vdmsb-G72bDaQQ4OTo2LpkHhGb9mqnjA-YgUS/s4032/20210720_165100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqS4TEbRlFMrXLShKIUodDcNH28ynNpO4oOfHWcIiZhCCbiav8Meerg6huV6vvHmajDSv9th7WYIcq21TKtGHX3k92-WZoXJwTibCi-K7Vdmsb-G72bDaQQ4OTo2LpkHhGb9mqnjA-YgUS/w400-h189/20210720_165100.jpg" width="400" /></a></div><p>Some days are jam packed and I find myself at my computer instead of taking a meal break. Today was one of them and I was flagging by midafternoon, this guilty pleasure smoothie helped with some of the rough edges -- although it doesn't have anything in it to be guilty about, it just feels so decadent. Bonus - after I had this midafternoon I was pumped enough to hike up and visit the neigh-bors. </p><p><b><u>Guilty Pleasure Afternoon Pick Me Up</u></b></p><p>INGREDIENTS </p><p></p><ul style="text-align: left;"><li>1 cup cold coffee (or 1 cup cold water + instant coffee)</li><li>1 cup frozen bananas</li><li>1 Tbsp Peanut Butter</li></ul><p></p><p>DIRECTIONS</p><p></p><ol style="text-align: left;"><li>Blend</li><li>Serve cold. </li></ol><p></p><p>Here's another favorite - Spice blends are so much fun, I like the Tea Masala paired with pumpkin. </p><p><b><u>Pumpkin Pie Smoothie</u></b></p><p>INGREDIENTS</p><p></p><ul style="text-align: left;"><li>1 cup yogurt</li><li>1 cup roasted pumpkin</li><li>1 Tbsp pumpkin seeds</li><li>1 Tbsp chopped dates (soaked in milk if I planned ahead) </li><li>1 Tbsp Punjas Tea Masala </li></ul><p></p><p>DIRECTIONS</p><p></p><p></p><p></p><p></p><ol style="text-align: left;"><li>Blend</li><li>Serve cold. </li></ol><p>I like this guide from <a href="https://www.prevention.com/food-nutrition/healthy-eating/a20440242/healthy-smoothie-recipe-ideas/" rel="nofollow">Prevention Magazine</a> for mixing and matching, although my smoothies tend to stray from its suggestions. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/mix-match-smoothie-combos-1445177701.jpg?resize=768:*" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="399" height="640" src="https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/mix-match-smoothie-combos-1445177701.jpg?resize=768:*" width="318" /></a></div><br /><p><br /></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0Rakiraki, Fiji-17.3992642 178.0705319-49.323942620868308 142.91427921779098 14.525414220868306 -146.773215417791tag:blogger.com,1999:blog-2929075362289234855.post-41662860730081782932021-07-19T22:05:00.003+12:002021-07-24T14:28:43.465+12:00Frangelico Nutella Brownies<p>It's winter in the South Pacific, today we started talking about Christmas and the desserts and treats we enjoy in the winter. Fudge and brownies and rugelach and divinity and peanut brittle were all on the list. This was a favorite back when we could shop at duty free and I had a pantry with nutella in it. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2jWrXd8Fl3QeaC-KYqhM62Bkf5V8c51FVlztQkfV9faWTBJsSuV5HNK_AdF-xB6216lvFR4whoYuu5m_qXGjg7LzM0wynGxAyR50Gkgsa-W3BK0rkQQh-sMaCIwCmA7sE-_wxyONpxwh/s4032/20210718_070348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2jWrXd8Fl3QeaC-KYqhM62Bkf5V8c51FVlztQkfV9faWTBJsSuV5HNK_AdF-xB6216lvFR4whoYuu5m_qXGjg7LzM0wynGxAyR50Gkgsa-W3BK0rkQQh-sMaCIwCmA7sE-_wxyONpxwh/w400-h189/20210718_070348.jpg" width="400" /></a></div><br /><p><br /></p><p>Frangelico Nutella Brownies</p><p>Prep 15 m<span style="white-space: pre;"> </span>Cook 25 m<span style="white-space: pre;"> </span>Ready In 2 h 40 m</p><p>INGREDIENTS</p><p></p><ul style="text-align: left;"><li>115 g / 1/2 cup butter </li><li>60 ml / 1/4 cup hazelnut liqueur (such as Frangelico)</li><li>60 g / 1/4 cup chocolate-hazelnut spread (such as Nutella), or more to taste</li><li>1 cup all-purpose flour, sifted</li><li>1/2 cup unsweetened cocoa powder</li><li>1/4 teaspoon salt </li><li>2/3 cup white sugar</li><li>1/3 cup brown sugar</li><li>2 eggs</li><li>1 teaspoon vanilla extract</li><li>1/2 cup semisweet chocolate chips (optional)</li></ul><p></p><p>DIRECTIONS</p><p></p><ol style="text-align: left;"><li>Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch / 20 cm square baking pan or line with parchment paper. Parchment paper helps dense batters come out of the pan easily.</li><li>Melt butter, Frangelico (hazelnut liqueur), cocoa powder, and Nutella (chocolate-hazelnut spread) together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly. This step cooks the cocoa, giving the dessert a richer flavor. If the Frangelico is added at the very end there will be a stronger alcohol flavor in the finished product. </li><li>Whisk flour and salt together in a bowl.</li><li>Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Creamed butter and sugar make air bubbles that make the dessert lighter and less dense</li><li> Stir flour mixture into butter-sugar mixture just until batter is combined; fold in (optional) chocolate chips. Pour batter into the prepared pan. Don’t mix the flour too much, a barely mixed dough is fluffier and lighter</li><li>Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool brownies in pan for at least 2 hours before cutting. The brownies should cook through, but just barely. Letting the brownies cool before serving will let them finish baking from within. </li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-42219560916573716932021-07-19T10:43:00.003+12:002021-07-24T14:29:53.288+12:00Baked Mac & Cheese<p>Originally posted 17 July 2021</p><p>My quest to use up all the eggs continues. It was also rainy this morning so I felt the need for some comfort food in the Fiji cold weather. I thought about lasagna but didn't have the noodles, went with mac and cheese instead.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_PCeRgmAiVn5v0vvFCwLOMv8nYdlzlEBIdf90yN-bLKeZ7JFQ1pWmKw332gKfkZj5hQBFaLOmNCQg-Ca2PuigKXhdjQjrSa038RLY86chDvronc5pDINYJcFGNFsvq9kRg_nfEzEdgSy/s4032/20210717_152650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_PCeRgmAiVn5v0vvFCwLOMv8nYdlzlEBIdf90yN-bLKeZ7JFQ1pWmKw332gKfkZj5hQBFaLOmNCQg-Ca2PuigKXhdjQjrSa038RLY86chDvronc5pDINYJcFGNFsvq9kRg_nfEzEdgSy/w400-h189/20210717_152650.jpg" width="400" /></a></div><br /><p><br /></p><p>Baked Mac & Cheese</p><p></p><ul style="text-align: left;"><li>250g/8 oz pasta</li><li>2 onions, finely diced</li><li>2 cloves garlic, minced</li><li>200g shredded cheese</li><li>4 eggs</li><li>1 cup yogurt</li><li>1 cup milk</li><li>2 Tbsp butter (28g)</li><li>1 Tbsp yellow mustard (14g)</li><li>200g cauliflower, chopped</li><li>1 chili pepper, finely chopped</li><li>black pepper</li></ul><p></p><p>Topping</p><p></p><ul style="text-align: left;"><li>2 tbsp butter (28g)</li><li>1 cup bread crumbs</li><li>1 tsp paprika</li><li>1/2 cup chopped parsley</li></ul><div>DIRECTIONS</div><p></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.</li><li>In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked. Drain and toss with butter. </li><li>Brown the onions and garlic. </li><li>Whisk the egg, yogurt, milk, and mustard together. </li><li>Place the lightly cooked macaroni, shredded cheese, and vegetables in the prepared baking dish. Pour the egg mixture over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.</li><li>Bake covered for 40 minutes. Uncover and add the buttered herbed bread crumbs for the last 20 minutes, or until the top is brown. Remove and let sit for 20-30 minutes before serving.</li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-2383364868781460762021-07-19T10:41:00.001+12:002021-07-24T14:31:21.546+12:00Eggy Potato & Onion Soup<p> 16 July 2021</p><p>An old favorite recipe that's been updated with eggs, perfect for a rainy winter night. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zp-B95NxGF_ZhAGNDwhP1Oy-U_2o19pOfjzcRabSgpUcdzm78NSVN30h2xTFtPwU1DgH6YZUHQzYCD7dakEiIIRXQdYHW56rqYizSqutVJfIiikyd_FknmODYVsdypu5SMJz_tFnGlSr/s4032/20210714_175917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zp-B95NxGF_ZhAGNDwhP1Oy-U_2o19pOfjzcRabSgpUcdzm78NSVN30h2xTFtPwU1DgH6YZUHQzYCD7dakEiIIRXQdYHW56rqYizSqutVJfIiikyd_FknmODYVsdypu5SMJz_tFnGlSr/w400-h189/20210714_175917.jpg" width="400" /></a></div><br /><p><br /></p><p>Potato & Onion Soup</p><p>INGREDIENTS</p><p></p><ul style="text-align: left;"><li>1 Tbsp Rewa butter</li><li>2 onions, finely chopped</li><li>4 potatoes, large dice</li><li>250 g mushrooms, roughly chopped </li><li>1/3 cup freekeh </li><li>1 can of white beans, drained and rinsed</li><li>Stock powder </li><li>1.5 L water</li><li>4 egg yolks </li><li>Roughly chopped spinach or other tender greens </li></ul><p></p><p>DIRECTIONS</p><p></p><ol style="text-align: left;"><li>In a pressure cooker brown the onions in Rewa butter for about 5 minutes. </li><li>Add the potatoes and mushrooms, cook until the mushrooms are tender but not soft, 2 or.3 minutes. </li><li>Add the freekeh, white beans, and stock powder along with hot water to cover the ingredients and then some, about 1.5 L.</li><li>Securely close the lid and bring the pressure up, cook for 10 minutes at pressure. Quick release the pressure. </li><li>Use some of the hot broth to temper the yolks by whisking a little of the hot broth into the eggs. Whisk constantly and vigorously as the hot broth is added. By keeping the eggs moving constantly, you raise the temperature of the eggs gradually, keeping them from cooking. Raising the temperature of the eggs protects them so that when the yolks are added to the pot or pan with the hot ingredient, they won’t cook or curdle.</li><li>Either stir the cut greens into the soup or serve the soup over the greens for the freshest flavor.</li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-596503229241558482021-07-19T10:34:00.003+12:002021-07-19T10:34:34.045+12:00Watermelon Feta Salad<p>Originally posted 13 July 2021 </p><p>No feta in Rakiraki stores, but if there was I would love to make this. The salt in the feta against the sweet watermelon is just too good, and the watermelons in the market are amazing right now. </p><p>INGREDIENTS </p><p></p><ul style="text-align: left;"><li>~1 kg watermelon, rind removed and cut into chunks </li><li>1 Tbsp/15ml juice from 1 lemon, plus 4 (2"/5cm) strips zest, removed with a sharp vegetable peeler</li><li>3 Tbsp/45ml extra-virgin olive oil, plus more for drizzling</li><li>1/4 cup/10g roughly chopped fresh mint leaves</li><li>Up to 4 ounces (1 quart) arugula leaves (optional; see note)</li><li>Kosher salt and freshly ground black pepper</li><li>4 ounces/110g feta cheese</li></ul><p></p><p>DIRECTIONS</p><p></p><ol style="text-align: left;"><li>Place watermelon chunks in a large bowl. </li><li>Finely chop lemon zest. </li><li>Add lemon juice and half of zest to bowl with watermelon. </li><li>Add oil, mint, and arugula (if using) and toss until watermelon is evenly dressed. </li><li>Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)</li><li>Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately</li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-4132264332257121752021-07-19T10:28:00.005+12:002021-07-19T10:28:40.273+12:00Shredded Red Cabbage, Carrot and Mint Salad<p>Originally posted 12 July 2021 </p><p>This was a surprise success recipe. We needed something high in vitamin A&C and I looked up a recipe with what we had on hand. This was fast and easy and we had all the ingredients and it was delicious! BTW, Supercook is an amazing app/site, I've enjoyed the suggestions it's made using ingredients we already have. </p><p>Shredded Red Cabbage, Carrot and Mint Salad</p><p>INGEDIENTS </p><p>SALAD</p><p></p><ul style="text-align: left;"><li>4 cups finely shredded red/purple cabbage</li><li>1 carrot , julienned</li><li>Handful of mint leaves , roughly chopped</li></ul><p></p><p>DRESSING</p><p></p><ul style="text-align: left;"><li>2 tbsp lemon juice</li><li>3 tbsp olive oil</li><li>1/2 tsp salt</li><li>Black pepper</li></ul><p></p><p>INSTRUCTIONS </p><p></p><ol style="text-align: left;"><li>Combine Salad ingredients in a bowl.</li><li>Add Dressing ingredients, then toss to combine.</li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-79534453486620129622021-07-19T10:26:00.000+12:002021-07-19T10:26:01.773+12:00Green Papaya Lockdown Salad <p>Originally Posted 10 July 2021 </p><p>When I first got out to the farm and things were shutting down left and right around us because of Covid precautions I had trouble getting some basic items in Rakiraki. Eggs were from Volivoli peninsula, which was a containment zone, so there were none in the market. Things like yogurt and cheese came from Suva and in the first few days after the containment area was established cargo didn't always make it through the borders. I remember walking the farm looking at every tree and plant to see if it could provide our necessary calories. I had such a feeling of relief looking at the papaya trees, even though the fruits were green, I knew this was one option open to us in the days ahead. I like it all the time, it's not a lockdown-only option at our table. </p><p>Green Papaya Salad </p><p>INGREDIENTS</p><p></p><ul style="text-align: left;"><li>1 large or 2 small cloves garlic, peeled</li><li>¼ teaspoon salt</li><li>1 tablespoon dry-roasted salted peanuts, more for garnish</li><li>2 fresh bird chilies or serrano chilies, sliced</li><li>½ teaspoon raw sugar or white sugar</li><li>1 tablespoon dried shrimp (optional)</li><li>2 tablespoons fresh lime juice</li><li>1 to 2 tablespoons fish sauce (nam pla), to taste</li><li>2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped</li><li>½ pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)</li><li>1 small to medium green (unripe) papaya (see Note)</li><li>Lettuce for serving (optional)</li></ul><p></p><p>DIRECTIONS</p><p></p><ol style="text-align: left;"><li>In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.</li><li>Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.</li><li>Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.</li></ol><p></p><p>Tip - If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).</p><p>What's your go-to food when options are limited?</p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-17807647817978969302021-07-19T10:21:00.006+12:002021-07-19T10:21:52.099+12:00Broiled Carambola (Star Fruit) and Date Salad<p>Originally posted 9 July 2021 </p><p>Friday. Today's recipe is from RPCV Judy, she and John grow the most amazing star fruit. I love the way they look and taste in green papaya salad or sangria or eaten out of hand, but today my love rose to new levels when I tasted a broiled starfruit. If you have to substitute for the starfruit you could try white seedless grapes sliced in half. </p><p>Broiled Carambola (Star Fruit) and Date Salad</p><p>INGREDIENTS</p><p></p><ul style="text-align: left;"><li>4 ripe sweet carambola (starfruit), cut into 1/8 inch slices and deseeded, about 500g</li><li>3 Tablespoons lime juice</li><li>1 Tablespoon honey</li><li>8 dates, whole, pitted, cut into quarters</li><li>1 cup raw cashews</li><li>pinch of saffron, snip and mix with lime juice</li><li>1 bunch arugula (optional)</li></ul><div>DIRECTIONS</div><p></p><p></p><ol style="text-align: left;"><li>Preheat oven to broil on 500 F/260C</li><li>Toss together carambola, lime juice and saffron, honey, dates, and cashews. Place mixture in a shallow ceramic baking dish. </li><li>Place on top rack of oven for 5 minutes or until the carambola edges and cashews just become golden brown. You should see some juices on the bottom of the pan. </li><li>Remove from oven and let cool. </li><li>Portion out arugula onto 4 salad plates and top with cooled carambola salad.</li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-50842622278539953022021-07-19T10:19:00.003+12:002021-07-19T10:19:14.883+12:00 My oh-crap-we-need-to-feed-people go to salad<p><b> My oh-crap-we-need-to-feed-people go to salad</b></p><p></p><ul style="text-align: left;"><li>2 cans different beans, rinsed and drained</li><li>1 can whole kernel corn, rinsed and drained</li><li>Salt and Pepper</li><li>Olive Oil Vinaigrette </li></ul><p></p><p></p><ol style="text-align: left;"><li>Mix and serve</li></ol><p></p><p><b>Planned Version of the Same Salad </b></p><p></p><ul style="text-align: left;"><li>1 can kidney beans, rinsed and drained</li><li>1 can garbanzo beans, rinsed and drained </li><li>1 can whole kernel corn, rinsed and drained </li><li>1/4 cup balsamic vinegar</li><li>3/4 cup olive oil </li><li>Salt and Pepper to taste</li><li>1 cucumber, thinly sliced </li><li>1 red onion, thinly sliced </li><li>1 cup fresh basil, roughly chopped. </li></ul><p></p><p></p><ol style="text-align: left;"><li>Add the solid ingredients in a large bowl, gently toss to mix. </li><li>In a separate container mix the vinegar, oil, and herbs. </li><li>Mix thoroughly and then pour over the salad, toss gently to mix. </li></ol><p></p><p>I'd love to hear how this turns out for you!</p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-69676824879456580212021-07-19T10:17:00.000+12:002021-07-19T10:17:01.108+12:00Gluten Free Chocolate Quinoa Cake <p>Originally posted 7 July 2021 </p><p>Definitely needing a distraction from the 791 new Covid cases today. Instead of what's happening in Fiji, let me tell you about this flourless chocolate cake we made with quinoa. Baking is a dark art, while I don't mess with the recipes the way I do with the stove top stuff, I did add a teaspoon of instant coffee to this. It came out oh so good, and I think I need to make it again soon. </p><p>Prep: 15 mins Cook: 40 mins Additional: 30 mins Total: 1 hr 25 mins</p><p>Ingredients</p><p></p><ul style="text-align: left;"><li>2 cups cold cooked quinoa (1 cup quinoa, 2 cups water)</li><li>¾ cup melted butter</li><li>4 eggs</li><li>⅓ cup milk</li><li>1 ½ teaspoons vanilla extract</li><li>1 cup sugar</li><li>1 cup cocoa powder</li><li>1 ½ teaspoons baking powder</li><li>1 teaspoon baking soda</li><li>½ teaspoon salt</li><li>½ cup chocolate chips</li><li>½ cup chopped pecans (Optional)</li><li>1 tsp instant coffee </li></ul><p></p><p>Directions</p><p></p><ol style="text-align: left;"><li>Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13 cake pan.</li><li>Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth. Seriously, blend that quinoa until it's smooth as can be. </li><li>Combine dry ingredients sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir blended quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.</li><li>Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.</li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-85379482771630724752021-07-19T10:13:00.002+12:002021-07-19T10:13:16.164+12:00One Pot Chickpea and Pumpkin Pasta<p><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Another vegan recipe until the end where we topped it with cheese. Dessert was banana pudding from Judy's 4th of July care package, thank you Judy for sharing this taste of home with us </span></span></p><p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">One Pot Chickpea and Pumpkin Pasta</span></p><p><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Yield: 6</span></span></p><p><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">INGREDIENTS</span></span></p><p></p><ul style="text-align: left;"><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1 red bell pepper, diced</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1 cup dried chickpeas (soak the night before)</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1 can diced tomatoes</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">3 garlic cloves, sliced</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">2 tbsp extra virgin olive oil</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1 1/2 tsp sweet paprika</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">3/4 tsp ground turmeric</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1/2 tsp ground cumin</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1 chili pepper, finely diced</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1/8 tsp ground black pepper</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Stock powder </span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">4 1/2 cups of water</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">2 cups pumpkin, diced</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Salt to taste</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">250g pasta </span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">4 cups packed baby spinach</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Fresh parsley for garnish (optional)</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Parmesan cheese for garnish (optional)</span></span></li></ul><p></p><p><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">INSTRUCTIONS</span></span></p><p></p><ol style="text-align: left;"><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Toast spices, saute onions, bell pepper, and garlic in olive oil. </span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Add the tomatoes, water, and stock powder and pressure cook chickpeas for 20 minutes. </span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Bring pressure down, add salt, pasta and pumpkin, water if needed, boil for 10 minutes or until the pasta is al dente and the pumpkin is soft. </span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Remove from heat and add the spinach, toss to wilt the greens and serve with a garnish of parsley and parmesan cheese.</span></span></li></ol><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-51289180965013539392021-07-19T10:11:00.003+12:002021-09-07T12:38:57.923+12:00Amy's Peanut Soup Recipe <p>Monday's vegan dinner hit the spot. It's adapted from a recipe my friend Amy sent me. Most of the adaptations are marked with *s, but I might have missed marking some of the changes I made between her original and my bastardized version. We followed it with starfruit bread from Mango Hill farm that was packed full of butter and eggs and yogurt and decidedly not vegan. </p><p>Amy's Peanut Soup Recipe</p><p>45 minutes plus prep</p><p>INGREDIENTS</p><p></p><ul style="text-align: left;"><li>1 red bell pepper (capsicum) chopped (125 grams)</li><li>2 yellow onions, finely chopped</li><li>pinch of salt</li><li>neutral oil</li><li>2 Tablespoons fresh ginger, grated</li><li>1 Tablespoon crushed garlic</li><li>1 Tablespoon cumin/jeera</li><li>1/4 tsp turmeric</li><li>*250 g mushrooms, roughly diced</li><li>*Eggplant, roughly diced</li><li>1/2 pumpkin peeled & cubed</li><li>1 can diced tomatoes </li><li>4 cups hot water</li><li>4 tsp stock powder</li><li>3/4 cup peanut butter, any variety (180g) </li><li>500 g greens (seijan, bhaji, moringa, malabar)</li><li>Chilies, jalapenos, sambal or sriracha sauce to your heat preference</li><li>*1/3 cup Cilantro</li><li>*2 Tbsp lemon juice</li><li>* Cooked rice or quinoa for serving</li></ul><p></p><p>DIRECTIONS</p><p></p><ol style="text-align: left;"><li>Heat oil in the bottom of a soup pot and sauté the red bell pepper (capsicum) and onions with a pinch of salt until the onions are translucent, about 5 minutes. </li><li>Add ginger, garlic and cumin/jeera, eggplant and mushrooms and sauté for another 2 minutes or until fragrant. </li><li>Add pumpkin cubes and stir to combine, then add the tomatoes with their juices and the stock powder + water. Simmer gently until the pumpkin pieces are tender, about 15 minutes. </li><li>Place peanut butter in a medium bowl, add one or two ladles of hot soup and stir until emulsified, then pour the mixture back into the soup. Reduce heat to low and stir gently to combine.</li><li>Toss in the greens and the chilies. Cook on low to wilt the greens, maybe 5 minutes, stir frequently to prevent scorching. </li><li>Turn off heat and stir in the lemon juice, garnish with cilantro and chopped peanuts. Serve over rice or quinoa. </li></ol><p></p><p>Serves 4 to 6.</p><p>Serving suggestions - over rice, with sourdough bread</p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-45959179449499209592021-07-19T10:10:00.000+12:002021-07-19T10:10:06.576+12:00Eggy Risotto<p><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">My mushroom needs are usually well met between Majestic Mushrooms in Pacific Harbor and Mama's Mushrooms in Ba, but I hit a dry spot for a long while. Thankfully I got topped up in June, was able to use those amazing mushrooms in this dish a little while back</span></span></p><p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Eggy Mushroom Risotto</span></p><p><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Ingredients</span></span></p><p></p><ul style="text-align: left;"><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">4 cups hot stock (I use boiling water from the kettle and bouillon powder)</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">*I'm able to cook in nonstick pans, so I use way less oil/butter than this, but I'm not sure how much I use</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">5 tablespoons extra-virgin olive oil</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">4 tablespoons unsalted butter</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">2 onions, finely diced</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">3 cloves garlic, finely fixed</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">*1 cup chopped bell pepper </span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">*2 cups mushrooms, roughly chopped</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Red pepper flakes (I used chili peppers instead)</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Leaves from 5 to 6 sprigs of thyme (didn't use)</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">*chopped basil, parsley</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">salt</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1 cup risotto rice</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1/2 cup dry white wine</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">1/2 cup grated Parmigiano-Reggiano (or nutritional yeast if you've got it)</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">3 large egg yolks, lightly beaten (I used 4, shh!)</span></span></li></ul><p></p><p><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">add in ideas for risottos in general: beans, mushrooms, herbs, bacon, sliced meats, cook an egg on top at the end, add egg yolks at end, cheese, tomato, corn, basil, bell peppers, spinach, cooked pumpkin, eggplant</span></span></p><p><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Directions</span></span></p><p></p><ol style="text-align: left;"><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Heat the stock in a large pot with an 8-ounce ladle. (Turn the kettle on)</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">In a 4-quart pot, heat 3 tablespoons of the oil and 1 tablespoon of the butter (I didn't use anywhere near this much oil) over medium heat. Add the capsicum and onion and cook, stirring, until fragrant, about a minute. Add garlic, chilis to taste, mushrooms, and a pinch of salt, turn the heat to medium-low and cook, stirring occasionally, until the onion is very tender, about 5 minutes. Take the pan off the heat if the garlic starts to brown. Remove veggies to a bowl and keep warm. </span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Add the rice and 1 tablespoon of the oil to the pot, stirring for about 3 minutes to toast the rice lightly. Increase the heat to medium, add the wine and cook until most of the wine is gone but the bottom of the pot is not dry. Add the cooked veggies back to the pot. Add sufficient bouillon powder for four cups of liquid, then add 1 cup of the hot water from the kettle and cook, stirring, until the liquid has been absorbed and evaporated. Add another cup water and increase the heat so that there is a fair amount of bubbles on the surface and cook until the liquid is once again absorbed (this agitation helps release the starch as the rice cooks). Add the remaining 1 tablespoon oil and another cup or so of water and continue to cook, stirring, until the liquid is absorbed into the rice, adding more water as needed and stirring. To see if it's time to add more liquid, drag the spoon through the rice; if the liquid doesn't immediately fill in the space, it's time to add more. Continue to cook, adding liquid as necessary, until the risotto looks creamy but the rice is still al dente, about 18 minutes. If using fresh chopped spinach, add at this point and stir in just until wilted.</span></span></li><li><span style="color: #050505;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Take the risotto off the heat. Add the remaining 3 tablespoons butter and the cheese and stir well. At this point, you can add the egg yolks and stir them in until well combined. Serve immediately.</span></span></li></ol><div><span style="color: #050505;"><span style="font-size: 15px; white-space: pre-wrap;">adapted from <a href="https://www.foodnetwork.com/fnk/recipes/risotto-with-egg-and-parmigiano-8041871">https://www.foodnetwork.com/fnk/recipes/risotto-with-egg-and-parmigiano-8041871</a></span></span></div><p></p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-51588440659678684692021-07-19T10:06:00.003+12:002021-07-19T10:06:48.085+12:00Basic Gluten Free Quickbread recipe<div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">I'm going to do something different for a little while. We're eating a lot more eggs these days, I'm also cooking more gluten free meals. Instead of a run down of my day I'm going to post some of the new to me recipes. </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Ever since I met Dr. Pate my kitchen mantra for meals has been a grain, a green, a bean (or protein), so some of these will skew plant based other than the eggs.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">So here's what we had today, it's based off a recipe my friend Crystal gave me.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Basic Gluten Free Quickbread recipe </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">350F/175C Cook for one hour 2 - 9" loaf pan </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">INGREDIENTS </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 cup fruit/vegetables (ripe bananas, cooked pumpkin, shredded carrot, etc) measure by volume</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">4 eggs, lightly beaten</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/3 cup neutral oil </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/3 cup yogurt</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2/3 cup besan flour</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2/3 cup finely ground corn meal</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2/3 cup cassava starch</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2/3 cup sugar</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2.5 tsp baking powder </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1.5 tsp baking soda</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 tsp salt</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 cup add ins (nuts, cranberries, chocolate chips, seeds, raisins, etc)</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Spice mixes - choose one, about 1/4 cup total </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Pumpkin pie - 2 tsp vanilla, 2 tsp cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ginger</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Chai spice - cardamom, cinnamon, cloves, ginger </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Apple pie spice - vanilla, cinnamon, nutmeg, cardamom, allspice </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">DIRECTIONS</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1) Preheat oven to 350F/175C</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2) combine dry ingredients</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">3) separately mix wet ingredients well, add the combined dry ingredients, gently fold together just until moist, turn into oiled and floured (or paper lined) loaf pans. Cook for 60 minutes. Let rest for 15 minutes before serving.</div></div>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-68449733844204119242020-12-17T12:33:00.002+12:002020-12-17T12:53:27.035+12:00A Month of Groceries, 7 Days of Water<p> It's Cyclone Season again! I've already followed everything on <a href="https://www.amerikaonline.net/2018/09/our-familys-cyclone-prep-list.html" target="_blank">my cyclone prep list</a> so now I'm trying to settle the anxiety moths in my stomach by writing. Tropical Cyclone Yasa is headed straight to Fiji with landfall expected in about 36 hours. </p><p>So, the basics. This is mostly a recap of my tried and tested <a href="https://www.amerikaonline.net/2018/09/our-familys-cyclone-prep-list.html">Cyclone Prep List </a> with a few additional items and explanations</p><p><b><u>Things to do: </u></b></p><p></p><ul style="text-align: left;"><li>Establish a communication plan with family and friends. For example, if you are conserving power, you may want to post updates once a day at 10 AM, or twice a day on the 8s, and so on. Have an agreed on platform and identify alternate contacts in case you can't be reached. Make sure your emergency contact list is up to date and in the hands of those who may need it. </li><li>Charge everything, phones, computers, ereaders, power banks, portable radios. </li><li>Fill the fridge and freezer with as many filled and burped water bottles as you have space for. This helps keep food cold in case of a power outtage and is an emergency water supply. These are good to always keep in the freezer/fridge as they help your appliances run more efficiently; if you always have frozen water bottles in the freezer they're easy to throw in a cooler bag if you're heading out for the day. </li><li>Check drains/gutters to make sure they're clear</li><li>Cut back any trees, branches that could be a danger in high winds </li><li>Have cash on hand in case of emergency expenses</li></ul><p></p><p><br /></p><p><b><u>Water</u></b></p><p></p><ul style="text-align: left;"><li>Bottled water – 4 litres per person per day </li><li>Fill up bathtubs, bottles, buckets and other available items with tap water for use bathing and flushing</li><li>Have a way to boil water before use </li></ul><p></p><p><b><u>Food</u></b></p><p></p><ul style="text-align: left;"><li>7 day supply of non-perishable food items</li></ul><p></p><p><br /></p><p><b><u>Non-Food Items</u></b></p><p></p><ul style="text-align: left;"><li>First aid kit and medications and copies of medication prescriptions</li><li>Gas, cooking utensils, can opener, stovetop teakettle, coffee maker, paper napkins and disposable utensils </li><li>Matches or lighters. candles, torch and spare batteries</li><li>Soap and personal hygiene supplies (toilet paper, sanitary products, tissues etc)</li><li>Garbage bags and cleaning supplies (including bleach), cleaning brushes, buckets</li><li>Blankets or sleeping bags</li><li>Card games, board games, and other activities </li></ul><p></p><p><br /></p><p><b><u>Communications Equipment</u></b></p><p></p><ul style="text-align: left;"><li>Cellphone</li><li>Radio (preferably wind up)</li><li>Spare batteries for all communications equipment, fully charged at all times (wherever possible)</li></ul><p></p><p><br /></p><p>But what do you do if you're going to be in a situation for a longer than a week? Here's what I've got for food and other supplies for a month. Water and electricity are out of my capacity right now, but they're first on the list as soon as I can buy land. All of this is for one person, and assume that you have a mostly plant based diet. </p><p></p><ul style="text-align: left;"><li>grains - 30 lbs, some items in this category are pasta, rice, barley, quinoa, flour, oatmeal, ramen noodles, popcorn, crackers, bread (frozen) </li><li>beans and legumes<span style="white-space: pre;"> - </span>7.5 lbs including chickpeas, kidney, pinto, lentils, peanut butter, tahini</li><li>milk/dairy - 6.25 lbs powdered milk, UHT milk, cheeses </li><li>meat - 2 lbs including eggs canned tuna, mutton, bacon </li><li>fats/oils - 2 lbs, we use mostly olive oil, vegetable oil, and butter, but there's also ghee, peanut oil </li><li>sugars<span style="white-space: pre;"> - </span>5 lbs, your list might include sugar, honey, hard candy. I also use dried fruits in place of sugar, like adding soaked dates and raisins to my oatmeal. </li><li>fruits/veggies<span style="white-space: pre;"> - </span>7.5 lbs, including potatoes, onions, canned tomatoes, canned fruits, pasta sauce, raisins, cranberries, dried pineapple, dried mango, dried apricots </li><li>seasonings absolutely essential! This is your garlic, ginger, dried herbs and spices, bouillon cubes, salt, pepper, spice mixes, white vinegar, balsamic vinegar, apple cider vinegar, rice vinegar, cinnamon, vanilla, nutritional yeast </li><li>beverages - these make it so much easier to start and end the day. Definitely have some nice beverages on your emergency packing list, like coffee, tea, cocoa powder, and other beverage mixes</li><li>leavening agents turn your ingredients into food. These are baking powder, yeast, baking soda </li><li>hygiene - lay in extra soap, shampoo, toothpaste, toilet paper, tampons/pads </li><li>medications - a partial list might include panadol, soov, nurofen, topical antibioitic ointment, topical antifungal </li><li>household - laundry detergent, bleach, fabuloso, portable radio, lighter, mosquito coils, can opener, paper towels or cleaning rags, candle holders</li><li>junk food - these days are stressful. A bag of chips can be just the thing at lunchtime. Definitely have the non-perishable things you crave on your list. <span style="white-space: pre;"> </span></li></ul><div><span style="white-space: pre;">I started writing this before the storm got here, after many interruptions I'm finally posting it. </span><span style="white-space: pre;">Tropical Cyclone Yasa is here, we'll see how this list does. </span></div>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0tag:blogger.com,1999:blog-2929075362289234855.post-75579720810464725722020-10-12T22:42:00.000+12:002020-10-12T22:42:09.120+12:00Moringa Pod/Drumstick Curry <div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYISl-LSU6rEOeNSgkdmzdqeZQ0ESjaulXgobK1GgX8vQhGc3uAeM2vFJWAN5nwduIN7hsm7m5KTCNLb0jBPCSfr-xpGrXa4wgr1komIFFnquQT00KBoDVN1w9s_bgvB48rEML_yC0U-G-/s2880/20201012_215656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2880" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYISl-LSU6rEOeNSgkdmzdqeZQ0ESjaulXgobK1GgX8vQhGc3uAeM2vFJWAN5nwduIN7hsm7m5KTCNLb0jBPCSfr-xpGrXa4wgr1komIFFnquQT00KBoDVN1w9s_bgvB48rEML_yC0U-G-/s320/20201012_215656.jpg" /></a></div><br />Moringa Pod Eggplant Curry</div><p>I ran across these in a market and brought a heap home with no idea how to cook them, the washing machine repairman and his wife showed us their favorite recipe, they're delicious! </p><p>Ingredients</p><p></p><ul style="text-align: left;"><li>1 heap Moringa Pods "drumsticks", cut into 3" pieces and stripped of fiber (technique at <a href="https://www.youtube.com/watch?v=k-buO5rfp7M">https://www.youtube.com/watch?v=k-buO5rfp7M</a>) </li><li>2 eggplants, roughly chopped</li><li>1 onion, chopped</li><li>pinch Jeera/cumin</li><li>pinch methi/fenugreek seed</li><li>pinch sarson/mustard seed</li><li>2 clove garlic</li><li>1 small chili pepper</li><li>1 tsp haldi masala (turmeric spice mix) </li><li>1 tsp hot masala (chile spice mix) </li><li>pinch tamarind paste</li><li>oil for frying</li><li>water for the pan </li></ul>Method<p></p><p></p><ol style="text-align: left;"><li>Cut the moringa pods into 3" pieces and strip them of their fiber. Roughly chop two eggplants and the onion. </li><li>Fry the onion, jeera (cumin) methi (fenugreek seed), and sarso. While this is cooking use a mortar and pestle to make a paste with two cloves of garlic and one chile pepper, add as needed to make the paste. </li><li>When the onion is translucent, add in the garlic chile paste along with the haldi masala and hot masala. Stir. </li><li>Add the chopped moringa pods and eggplant, cover with water and bring to a boil then lower to a steady simmer. </li><li>Let cook until the eggplant breaks down, about 15 minutes. </li><li>Add in turmeric paste to taste, stir to combine.</li><li>Serve hot with rice or fresh roti. </li></ol>The story! <p></p><p>I was helping out with a charity booth at the Rakiraki market, at the end of the day I wanted to buy some vegetables for dinner that night. As I walked through the market I came across this interesting looking vegetable and asked what they were, a customer at the stall was so excited to tell me about them and convinced me to buy them. My Canadian friend and I had no idea what to do with them, so they sat on the counter until her washing repairman came by. While the washing machine ran through its cycles he and his wife showed us how to prepare the moringa pods and fix their favorite drumstick recipe. At the end of the night we had clean clothes and full bellies, it was so much fun! </p>Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0Rakiraki, Fiji-17.3992642 178.0705319-49.330546290706081 142.9142819 14.532017890706076 -146.7732181tag:blogger.com,1999:blog-2929075362289234855.post-11167986381994600912019-11-27T18:38:00.003+13:002019-11-27T19:01:18.983+13:00What to take when you're visiting a friend in the hospitalA while back a friend of mine was telling me about visiting a hospitalized friend and what she'd learned from going every day for weeks. Here are some of the tips she shared with me and a few I've added:<br />
<ul>
<li>Ask before visiting. While you're there stay tuned in to your friend, leave if asked or if you see that your visit is tiring your friend.</li>
<li>Bring bottled water. It can take time for the staff to bring a pitcher, it's so much easier to have water bottles right there by the bed. </li>
<li>Tissues and Toilet Paper, especially the extra soft brands, are appreciated</li>
<li>Bring home cooked food. Either plan to take the dishes away with you or leave the food there with disposable utensils and disposable containers. </li>
<li>Bring Single serve snacks and sweets</li>
<li>Teabags, instant coffee packets, and drink mixes - if allowed by the physician - are nice to tuck into care packages. </li>
<li>Baby Wipes help for those really hot and sticky days and for anyone who's completely bedridden. </li>
<li>Toiletries like soap, hand lotion, lip balm, and dry shampoo are soothing (recipe and instructions below)</li>
<li>A change of clothes</li>
<li>Sponge or bath pouf, hand towel & bath towel. <i>If you bring these items, try to return the next day to replace them with a fresh set as it’s no fun to have wet towels taking up your personal storage space next to your hospital bed. </i></li>
<li>Soft throw and pillows</li>
<li>Comfy and fun slippers</li>
<li>Sleep mask & earplugs</li>
<li>Nail clippers</li>
<li>Distractions like books, magazines, puzzles, a phone topup, adult coloring books + colored pencils</li>
<li>Flowers or potted plants. Hospitals can be dreary, it's nice to have something to brighten the space</li>
<li>Financial gifts – money is always the right color and size. In addition to lost income and the medical bills, when a family member is in the hospital there are extra costs that add up like taxi fares and childcare</li>
</ul>
Can’t make it to the hospital? Can you support their family with errands, meals, or childcare?<br />
<br />
Pro-Tips<br />
<ul>
<li>Only visit if you’re well. You don't want someone who's already ill at risk of getting something else</li>
<li>Go alone or with only one other person. Numbers can be overwhelming. Rather than everyone visit at once, try spacing the visits over the course of your friend’s stay</li>
<li>Keep it quiet. Your friend might welcome numbers and noise, but what about the patient in the next bed?</li>
<li>Avoid sitting on the patient's bed. So many things are out of the patient’s control, let them have some personal space. </li>
</ul>
Of course, as with everything, take your cues from the patient. If they’re craving a caring touch and companionship, by all means sit on the edge of the bed and give them that hug.<br />
<br />
Dry Shampoo Recipe for Dark Hair<br />
<ul>
<li>2 tbsp arrowroot powder <- Super absorbent, you can replace this with corn flour aka corn starch if you can’t find arrowroot powder</li>
<li>2-3 tbsp cacao powder or unsweetened cocoa powder</li>
</ul>
<ol>
<li>In a small bowl thoroughly combine the arrowroot powder and cocoa powder. For best results, store in an airtight container. </li>
<li>When you're ready to shampoo, section hair and apply the dry shampoo to your roots with a makeup brush. </li>
<li>Let powder sit for 2-3 minutes to absorb oil, then brush hair from roots to tips. This helps to distribute the dry shampoo throughout your hair as well as remove any excess. </li>
<li>If you’ve missed any spots, repeat the process.</li>
</ol>
You could also use a clean shaker to apply the dry shampoo to your roots.<br />
<br />Amerikahttp://www.blogger.com/profile/03348374212350643160noreply@blogger.com0