Veggie Kebabs as Main or Side Dish

If you love grilled vegetables, then this is a recipe for you. Whether you are vegetarian, or if you want these as a side dish, they have excellent flavor, both from the marinade and from the grill. 

Veggie Kebabs

When I made these, I used a mix of vegetables I had selected just for this application, but you can mix and match as you choose, keeping in mind that not all vegetables cook at the same rate. I used tiny potatoes whole, so I first boiled them and then marinated them to use on the skewer just for the added flavor of the grill. I used chunks of fresh pineapple, obviously not a vegetable but it does taste great on the grill! Bell peppers are an easy choice, and multi colored peppers make the kebabs look more visually appealing. I used hunks of portobello for the meatiness, but button mushrooms or cremini mushrooms would also work - or no mushrooms at all if they are not to your taste. Corn is best cut into small rounds across the cob, both for easy skewering and for quicker cooking, as more heat can reach the kernels. Sweet potato also needs a little cooking beforehand to make them soft enough to grill, just being careful not to over cook or they won't stay put on the skewer. I love grilled onion, so the more the merrier, whether white, yellow or red, and cut into wide enough squares to be comparable in width to the other vegetables on the skewer. 

Gourmet Gardens Italian Herbs

I happened to have on hand at the time a tube of Gourmet Garden Italian Herbs. If you have not used this mixture, it is really great to give flavor to all sorts of foods, whether steaks, baked potatoes, mix into a dressing - just use your imagination. Once you've tasted it, you will think of all kinds of things it would enhance. Our friend Rich is a fanatic about this stuff and has it on hand at all times, for stirring into vegetables, adding to sauces, to spread on pizza, whatever strikes his fancy. 

I tried once to make an approximation of this stuff, and it was okay, but somehow fell just short of the mark, for flavor, despite using fresh herbs to create it. The only actual herbs in this mixture listed on the label are basil, oregano, parsley and rosemary, out of 10 total ingredients, so you may understand why I wanted to go that route of making my own. 

👀My suggestion, if you do not have this ingredient, or choose not to use it because of the many "other" ingredients, would be to substitute a tablespoon of minced fresh basil and rosemary with another dollop of olive oil to approximate - as my recipe already calls for oregano and thyme, garlic, balsamic vinegar and olive oil. 

Veggie Kebabs

Makes about 10 to 16 kebabs, depending on size of skewers

Veggie Kebabs

1 – 2 ears corn, cut into 1½ inch wheels
1 red bell pepper, in 1-inch squares
1 orange bell pepper, cut in 1-inch squares
1 red onion, separated and cut in 1-inch squares
1 zucchini, cut into 1-inch cubes
6 (3-inch) Portobello caps, quartered
15 – 20 tiny 1-inch potatoes, or others, in 1-inch chunks
1 sweet potato, peeled, in 1½-inch cubes
2 cups fresh pineapple, in 1½-inch wedges

MARINADE/SAUCE:

1 teaspoon Kosher salt
1 tablespoon fresh chopped oregano
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons Gourmet Garden Italian Herbs 

(or see above 👀)

3 cloves garlic, smashed and minced

Place the potatoes and sweet potato chunks into a small pot and cover with water. Bring to boil, adding 1 teaspoon salt to the water, and boil for about 10 minutes, or until they can just barely be pierced through. Drain and rinse under cold water and set aside to cool.

In a bowl, whisk together the Kosher salt, fresh oregano & thyme, olive oil, balsamic vinegar, Italian Herbs paste and garlic. Whisk together and pour over all the vegetables in a large bowl. Toss to coat. Thread the vegetables onto skewers, keeping in mind, if using wooden skewers, they must be soaked for at least 30 minutes before using. When threading the corn, skewer it through the center of the “wheel.” Reserve the marinade aside.

Grill the skewers over a hot grill until they are browned in spots and tender. Brush them with some remaining marinade to serve. Or, remove the vegetables to a bowl to serve, pouring some of the remaining marinade over top.

NOTE: As a party idea, use small wooden skewers, well soaked ahead of time, and thread on just a small few veggies per skewer, Make extra marinade to have for guests to use as a dip or a pouring sauce when serving. As these do not have to be hot for serving, they can be made just slightly in advance, but do not make them so far ahead they need refrigerating, as this significantly changes the flavors.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Side Dishes for Any Night

I love great flavors. I have actively searched out great recipes from the age of 16, though I never actually cooked back then. I cut out things that sounded interesting and saved them, for that "someday," when I would cook. This happened around age 20, when I got married. However, I married a Guatemalan man and moved to Guatemala, where the food situation was vastly different from my upper midwest upbringing. 

No complaints. Truly. I learned a whole new world of flavors and cooking styles, and these have carried me through all the years since that time. I am grateful for what life handed me. I am grateful for my upbringing (from Mom) that stressed:

"Whenever you visit someone's house and are invited to eat, you must at the very least try each food on the table, whether you like it or not. This is polite."

Boy, did I ever run into a lot of things I had NO inclination to try when I first moved to Guatemala! But I held on to Mom's teaching, determined not to disgrace myself in front of my new family. I am so glad I did, because my palate would not be what it is today. I found out I really did like a lot of things I would have assumed otherwise, had I not tasted them. And that holds true no matter where I have been.

Black Bean Salsa

One of the things I learned to love, truly love, was black beans. Yum, yum, yummy! And my husband of 30 years has finally learned that he loves them as well. With that in mind, many years back, when my husband was still extremely iffy on the eating of black beans, I had made a recipe that I loved, called Black Bean Salsa. It has black beans, which I love, and corn which my husband loves. One can each. I figured we were getting a 50/50 chance of him liking this salad. As it happened, it was a sort of "it's okay, but nothing to write home about" situation with him. Oh well. 

Yesterday I ran into that recipe again, so opted to try it out once more, now that he loves black beans. It was fabulous, flavor wise, and both of us were very happy with the dish as a side to grilled chicken. 

But, you know how sometimes you revisit an old recipe and something just makes no sense? Well, the vast amount of liquids in the mix seemed ridiculous to us both. It is a waste of lime juice and olive oil to put so much into a recipe. The flavors are perfect, but the amounts are off. So this time I am going to post the recipe here, with my updates. It is well worth it. It could also be used as a dip, similarly to "Texas Caviar."

Black Bean Salsa

Black Bean Salsa

Serves 4 to 6

1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 - 2 medium tomatoes, small cubes
1 (4-ounce) jar diced pimentos
1 (4-ounce) can diced green chilies
1 Poblano pepper, optional
½ cup diced red onion or shallot
1 small clove garlic, finely minced
(½ cup vinegar, optional)
3 tablespoons fresh lime juice
2 tablespoons olive oil
½ cup chopped cilantro, or to taste
½ teaspoon ground cumin
½ teaspoon salt
dried chili flakes, optional, to taste

If using the Poblano, I opted to blister the pepper under the broiler, peel and de-seed, then chop. It makes a nice addition but is not essential.

My husband and I do not handle raw onion well, so I opt to prepare the onion and the garlic, place in a small bowl and cover with the vinegar (listed as optional) for about 10 minutes while prepping the rest of the ingredients. After this time, drain the vinegar well and add into the rest of the ingredients.

Place the drained and rinsed beans, the corn and all the remaining ingredients into a bowl and toss well. Allow to stand for about 20 minutes to meld flavors and serve.

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This next recipe I wanted to feature is one that some may not like because of the texture. If you love bread pudding or flan, with the soft texture, then you may enjoy this. My family certainly did. It is a recipe given me by a co-worker long, long ago, and it is absolutely excellent with ham. It would also be good with Polish sausage or Brats, or anything you would serve a sweetened sweet potato casserole.  My friend called it Scalloped Pineapple. Not sure of this terminology. Truly Pineapple Bread Pudding would be closer to how this dish comes out. It could certainly be used as dessert. Back in the 1980s, when I first ate this dish, it was made with plain white store-bought bread. If you get creative, it could likely be made better with some other bread, but I am presenting here recipe as it was given.

An old, old recipe I hadn't made in ages, so I have only photos of it made with a loaf of whole grain bread. 

Scalloped Pineapple

Scalloped Pineapple

Serves 4 to 6

3/4 cups sugar
1 stick unsalted butter, room temperature
2 eggs
8 slices white bread (or whole grain)
1 can (20 ounces) crushed pineapple with juice
- more butter for the bread

Preheat oven to 350 degrees. Butter each slice of the bread, stack then and cut into cubes. Place the bread cubes into a 9 x 9-inch casserole dish.

Cream together the stick of room temperature butter with the sugar. Add in the eggs, one at a time and beat well. Dump in the whole can of pineapple with juice. At this point the mixture will look completely curdled and unappetizing. Have faith and carry on. Once the pineapple is well mixed in, pour this mixture over top of the bread cubes in the casserole and bake for about 45 minutes, or however long it takes to turn a nice golden brown on top.

~~~~~~~~~~~~~~~~~~~

Another oldie but goodie of a recipe is one I found back in the 1980s in a Southern Living Annual Cookbook. At that time I was still young enough not to suffer from too much sodium (from too many canned veggies), and this was an easy salad, it made plenty, so having family over for dinner was a snap. These days I might do some things differently, like cook my own green beans, keeping them bright green, using fresh herbs. I am presenting my own methods here.

This oldie of a recipe was made so long ago that I have no photos.

Marinated Vegetable Salad

Serves 8

2 good handfuls of fresh green beans
1 can (15-ounce) kidney beans, drained and rinsed well
1 can (7-ounce) pitted ripe olives, drained
1 jar/can (6 - 8 ounce) sliced mushrooms, drained
1 can (14-ounce) artichoke hearts, drained, quartered
1 jar (4 ounces) sliced pimentos
1 large shallot, thinly sliced
1½ cups celery, sliced thinly
1 tablespoon capers
-----
DRESSING:
¼ cup tarragon vinegar
¼ cup olive oil
1 teaspoon sugar
1 tablespoon parsley, finely minced
2 teaspoons chives, finely minced
2 teaspoons fresh thyme leaves, stems discarded
½ teaspoon freshly cracked black pepper

Snap off ends of green beans, cut into 1-inch lengths and steam just until crisp-tender and still bright green, 5 to 8 minutes. To stop cooking and keep bright green color, plunge them into ice water for a few minutes, then drain well.

Place the green beans and the next 8 ingredients into a mixing bowl. Separately, whisk together the vinegar, olive oil, sugar, herbs and pepper, then pour over the vegetables in the bowl and toss well. The salad is best if allowed to marinate overnight.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Venturing Afield with Indian Recipes

Last year I created for myself a cookbook of Indian recipes I had made, plus adding in some that I wanted to try. Of course, with as much as I love Indian foods and flavors, I am constantly finding new things to try. And so it was that in the course of researching Indian food, or spices or whatever of the moment took my interest, I discovered recipes for Bisi Bele Bath.

You might well be saying "Bisi . . . . .what????" That is pretty much what I did. 

Bisi Bele Bath

Many, many Indian recipes call for a pre-made spice mixture. Of course, many households make up their own, but in this day and age, pre-mixed spices exist in packets, boxes or jars, and many Indians choose to go this route. It certainly would cut down on the amount of different spices one must keep in the home. Making from scratch means a very long list of spices needed to be on hand. As it happens, I have an amazing amount of Indian spices on hand! 

Bisi Bele Bath

So when I came upon recipes for Bisi Bele Bath, a vegetarian recipe of rice, lentils and vegetables from the Indian state of Karnataka, of course it called for a spice mixture. Some recipes online had all the spices listed and created the mixture as with any recipe: get out the spices, measure, toast, grind (or not). Other recipes I encountered called for using a Bisi Bele Bath Spice Mix, with their own recipe available on their site. And some few other recipes called for a particular favorite brand of Bisi Bele Bath Spice Mix. Reading all these recipes, it became a personal challenge then, to make up my own spice mix for this dish.

Coming back to the unusual name for this dish, it is explained everywhere online that Bisi = Piping Hot; Bele = Lentils; Bath = Made with Rice. So, in essence, Bisi Bele Bath means "A Piping Hot Lentil and Rice Dish." Paraphrasing. The addition of vegetables to this dish is optional. Vegetables can be added to the meal in other ways, if you choose.

Bisi Bele Bath Spice Mix 

Makes enough for a few recipes of Bisi Bele Bath

4 dried red chilies (with or without seeds)
-----
4 tablespoons coriander seeds
1 teaspoon cumin seeds
¼ teaspoon fenugreek seeds
-----
1½ tablespoons channa dal (Bengal gram/desi chickpea)
2 teaspoons urad dal
-----
4 whole cloves
3 green cardamom pods, lightly crushed
4-inch piece soft (true) cinnamon, or 1-inch piece of cassia bark 
1 - 2 pieces mace blades* (see Note)
1 teaspoon black peppercorns
4 Kapok buds (Marathi moggu)* (see Notes)
-----
1 tablespoon white poppy seeds
-----
4 teaspoons dried unsweetened coconut
-----
1 teaspoon asafetida
-----
10 - 12 fresh curry leaves

Heat a dry skillet over medium to medium high heat. Have a wide plate or bowl ready to hold the hot spices for cooling, after toasting. Each section of the spices will be toasted separately, turning out to the plate to cool. Toast until the spices are fragrant, but in no way burnt.

1. First, toast the dried chilies. If you wish less heat, break them and remove seeds, along with stems. Toast the chilies until they begin to change color; turn out to the plate to cool.
2. Add in to the skillet the coriander, cumin and fenugreek seeds and stirring constantly, allow them to change color slightly and smell wonderful, then
   turn out to the plate to cool.
3.  Now add in the two dals (dry, uncooked) and stirring constantly, allow them to become golden brown, but not burnt. Then,
   turn out to the plate to cool.
4. Add to the skillet the cloves, cardamom pods, cinnamon pieces, mace blades, black peppercorns and Kapok buds, if using. Toast them until fragrant, how long will depend on how high the heat. Stir constantly until colored, then turn out to the plate to cool.
5. Pour in the white poppy seeds and keep them moving, just until they start to change color, then turn out to the plate to cool.
6. Add in the dry coconut and stir quickly, it will go from white to blackened in seconds! Once the coconut turns golden, turn out to the plate to cool.
7. Add in the asafetida and stir quickly, just until it smells of onions, then turn out to the plate to cool.
8. Add in the fresh curry leaves and toss, stirring until they are completely dried and crisped, then turn out to the plate to cool.    

Allow the spices to cool to nearly room temperature, then grind them to powder using a spice grinder/coffee grinder used only for spices. This may require grinding in various batches. Once ground, stir well to distribute evenly, then keep stored in a tightly sealed glass jar in a cool, dark place.

NOTES:  If mace blades are not available, substitute by adding in about ¼ teaspoon ground mace at the end, after all spices are ground to powder. Kapok buds, or Marathi moggu, are a new spice for me. I ordered them and used them as the recipes say this is an authentic flavor. If you do not have or cannot get them, just omit.

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In the U.S., we don't often go for, or even think of, mixing up lentil and rice dishes, unless you are vegetarian, and then it is important because rice and lentils combined make a complete protein. Simply cooked rice and lentils are not much of a draw, as they haven't much flavor. All I can say is that this dish does not lack flavor! It is a thick, soft mixture, which may not seem to appeal. But flavors are wonderful, so despite what your eyes may tell you, it is worthwhile giving this dish a try.

Bisi Bele Bath

Bisi Bele Bath

Serves 4 to 6 

¾ cup toor dal (aka ardhar dal)
¾ cup long or short grain rice
5 cups water
-----
¼ tamarind, from a compressed block 
1 cup water, hot
2½ tablespoons Bisi Bele Bath Spice Mix
-----
1 tablespoon ghee or oil
1 medium onion, chopped
1 teaspoon salt
-----
½ cup cubed carrot
½ cup green peas
½ cup potatoes in small cubes
½ cup green beans, cut in little pieces

TEMPERING / FLAVORING:
1 tablespoon ghee or oil
1 teaspoon brown mustard seeds
10 fresh curry leaves  
1 dried red chili, whole
10 cashews
½ teaspoon asafetida/hing 

Before beginning any prep, rinse the toor dal in copious quantities of water, until the water runs mostly clear. Then, cover the dal with water and set aside for ½ hour. At this time also, set the tamarind chunk to soak separately, in the hot water.

Once dal has soaked, combine the dal with the rice in a pot of adequate size, cover with the 5 cups of water and bring to boil. Reduce to simmer and cook until the rice and dal are both very soft, 20 to 30 minutes. Use a spoon or a potato masher to mash up the mixture. Set aside.

In a skillet, heat the ghee and add in the chopped onion and salt to cook until soft. While onion is sauteeing, break apart and strain the tamarind in a strainer over a bowl, to catch all the liquids. Press to get as much from the tamarind as possible, then discard the seeds and fibers. Add the Bisi Bele Bath Spice Mix to the tamarind and stir. Once the onion is nicely soft, add the tamarind liquid into the skillet, along with the carrots, peas, potatoes and green beans, then cook the vegetables until tender, adding water if needed for cooking. Once done, pour the contents of the skillet into the rice and lentil pot.

Set the skillet back on the heat and add in the ghee for tempering. Once ghee is very hot, add the brown mustard, until the seeds begin popping. Quickly add in the curry leaves, dried chili, whole cashews and the asafetida/hing. Cook for just a few minutes, until everything is very fragrant. Pour half of the contents of the skillet into the pot with the lentils and rice, stirring well, then pour the mixture into a serving bowl, garnishing with the reserved tempering mixture for presentation.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Warming Vegetable Soup on Another Cold Night

We had a brief spate of warmer weather, getting into the low 40s for about 3 days, but that is gone again, and we are back to sub-zero temperatures. It was at -12 when I went to bed last night, and tonight may reach -21. Again. Sigh. So, a nice warming soup is always appreciated on nights such as these, and yesterday I made my vegetable soup; a one-pot meal at its best!

Beef Vegetable Soup with Beans & Barley

My vegetable soup varies depending on what I have available. It could be beef vegetable or chicken vegetable. It might have more, or just other vegetables, depending on what is in the fridge when I decide. I like lots of flavors, all lending their goodness to the finished product. My husband likes a soup you can just about stand a spoon in, so adding everything but the kitchen sink is not a problem. He is a picky eater and likes

Saffron

few vegetables, most of which are the starchy ones like potatoes, peas and corn. When I add veggies all cut small, I can add things he would not normally eat, and he still enjoys it immensely. I find this a terrific opportunity to add vegetables to his diet. He also loves things like barley, beans and/or lentils added in the soup, as do I.

Some of the veggies I might add or substitute if they had been on hand are butternut squash, parsnips, green beans, zucchini, Napa cabbage and/or sweet potato. Things he won't tolerate, even when all mixed up like this are broccoli or cauliflower, but those could be added also, if they are favorites of yours. When I was in Guatemala, a favorite soup that was made often was called "Cocido", meaning "Cooked". Not that exciting a name, yet the resultant soup was similar to mine in flavors, but with all the vegetables left mostly whole. They would cook a chunk of beef with whole onion, carrots, a quarter or half of a cabbage, potatoes, some kind of squash, corn on the cob (maybe cut into 2 or 3 chunks), and many other things. I loved that soup. Another inspiration was my paternal Grandmother's soup. She added far less vegetables, but the broth was stupendous! Saffron was one of her

Figures 1 & 2: Browning meat & onion; adding vegetables

magic ingredients, and I love saffron with a passion, ever since that early introduction.

So, over the years I have made a vegetable soup, with ever-changing ingredients as the contents of my fridge or the seasonal availability changed. This is the soup I made last evening. During winter, I make this soup with a can of corn, where in the summer I might cut the kernels off fresh cobs. In summer I might add fresh tomatoes, chopped, where in winter I use a can of petite diced tomatoes. Dried beans can be added instead of a can, if desired - the soup will cook long enough that the beans will cook through. Be flexible. Be warned though: this makes a huge pot. By the time all the vegetables are added, you have a very large pot full and could feed at least 8 or 10 hungry people.

Beef Vegetable Soup with Beans & Barley

Makes a large pot of soup, to feed 8 to 10

Figures 3 & 4: garlic, ginger, cilantro, parsley

2 tablespoons olive oil
1 or 2 pounds beef stew meat, more or less as desired
1 large onion, roughly chopped
3 - 4 stalks celery, sliced
2 - 3 carrots, diced 
1 large bell pepper (or more than one, using different colors)
¼ of a cabbage, cubed 
1 - 2 potatoes, depending on size, peeled, diced8 cups water (2 quarts)
1 can (14.5 ounces) petite diced tomatoes with liquid
1 can (15.5 ounces) whole kernel corn, drained
3 -4 cloves garlic, finely minced
fresh ginger, equal to the volume of garlic, minced
1 large handful each cilantro and parsley, minced
2 bay leaves
a few sprigs of fresh thyme (leave whole and fish out later, or strip leaves and add)
3 - 4 teaspoons salt
a few grinds of black pepper
¼ - ½ teaspoon saffron, crushed

Figure 5: Bring to a boil

½ cup pearl barley (I prefer the long-cooking kind) 
1 can (15.5 ounces) white beans, drained and rinsed 
1½ cups frozen peas
 
In a large soup pot, heat the olive oil on medium high. Add the meat cubes and cook quickly, browning thoroughly. Add the onion and toss quickly, browning lightly. You want to see a fair amount of brown in the bottom of the pan. This gives both flavor and color to the soup. Add in half the water, to start, stirring up the brown in the pan. Begin adding in vegetables: celery, bell pepper, carrots, cabbage, potatoes (Figures 1 & 2). Add in the cans of tomatoes and corn.

Beef Vegetable Soup with Beans and Barley

Chop together the garlic, ginger, cilantro and parsley until fine and add to the pot (Figures 3 & 4). Add the bay leaves, thyme, salt, pepper and saffron. Add the pearl barley if using the long cooking kind. If not, wait for at least an hour before adding the barley. Cover the pot and bring to a simmer (Figure 5). Keep the soup simmering for at least 2 to 3 hours on very low heat. Wait to add the drained and rinsed beans and the peas until about 10 minutes prior to serving, just to heat through.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Easy Stir-Fry

Vegetable Stir-Fry, closeup

I have been making a stir-fry of sorts for a lot of years. It changes with vegetable availability; both seasonal and just what I have on hand at any given moment. It can be as simple as onion, garlic, ginger, celery, carrot, green pepper and peas - to the additions of bok choy, bean sprouts, frozen peas, snow or sugar snap peas, cabbage or Napa cabbage, squash, green beans, lemongrass, and the list continues. One of the reasons I love to make this stir fry is that I love vegetables. Another reason is that, for whatever reason, though my husband dislikes things like cabbages, carrot or squash, I can put them in this stir-fry and he loves it. I have even sneaked a little broccoli (a true hatred, alongside fresh tomato or large chunks of tomato in anything). When I use bok choy, I slice the white parts on an angle, similarly to the celery. I finely chiffonade the greens and add them at the end. 

What I love best is that there are a lot of vegetables with little calorie count, so I get the bulk that  makes me feel full, with a lot less calories than in most normal meals.

You may wonder about meat. I usually do add meat - either chicken or pork. The way I make it is to use either a pork tenderloin or pork chops, meat cut off of any bone or fat, or chicken breasts. It is best if the meat is only partially thawed, as it makes cutting into thin strips far easier. I slice the meat across the grain, thinly, and then again, into thin strips a little wider than matchsticks. It's hard to get the meat quite that small, and it isn't necessary. Once I have the thin pieces of meat, I prep some fresh garlic and ginger by mincing very finely. I set a nonstick fry pan on relatively high heat, add in some olive oil or coconut oil and add the meat. I stir-fry the meat tossing quickly, until it starts to brown. I toss in the ginger and garlic (about 2 - 3 tablespoons, minced all together). This gets tossed quickly until very fragrant, and then I sprinkle on some soy sauce or Shoyu. Once the soy sauce is evaporated (doesn't take long), I remove the pan from the heat and drizzle on a little Asian dark sesame oil. Once the vegetable part of the stir fry is done, I add the meat and mix it in. Easy. 

Vegetable Stir-Fry

This method of preparing the meat is also something I do when making a more substantial luncheon salad, usually for guests. I love salad, and prefer to toss in just about anything I can find. The meat just makes it heartier. Another thing I have done is to use a rotisserie chicken from the store - just shred and add to the vegetable part of the stir fry.

This is a basic recipe. Feel free to embellish however you might prefer.

Vegetable Stir-Fry

Asian (Dark) Sesame Oil

1 tablespoon oil or coconut oil
1 - 2 large onions, sliced in wedges
1 juicy lemon or lime, or 2 tablespoons vinegar
1 bell pepper, cut in long strips
2 - 3 large stalks celery, cut thinly at an angle
2 cups very thinly sliced cabbage
1 large carrot, grated (large holed grater - or julienne)
3 - 4 cloves garlic, minced
1 chunk of fresh ginger, about equal to the amount of garlic, minced
1 cup frozen peas, OR
1½ cups sugar snap peas or snow peas
3 - 4 tablespoons soy sauce or Shoyu
3 tablespoons sesame seeds, preferably unhulled, raw
2 tablespoons Asian Dark Sesame Oil
¾ cup cashews of choice (I use raw), optional
cilantro, for garnish
cooked rice, for serving

Heat to medium high a very large skillet. Add in the oil or coconut oil, then add the onions. Toss the onions frequently, until they begin to just barely turn color. Add in some vinegar or the juice of one juicy lemon or lime. This seems to help the onions taste better and gives a little zip to the flavor. Continue cooking until the juice or vinegar evaporates. Add in the bell pepper, celery and cabbage and toss for a few minutes until wilted. [In general, add any vegetables that take longer to cook to your desired doneness, first.]

Now add in the garlic and ginger and toss well, until it becomes fragrant. Add in the shredded carrot, sesame seeds and cashews. Drizzle on the Asian dark sesame oil and toss to combine.

Serve over a bed of white or brown rice, rice noodles, or other oriental style noodle.

This makes 4 very hefty portions. It takes about 1 hour, start to finish, if making the meat to add in; otherwise about 45 minutes.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Superbowl is Coming Again - More Party Food Ideas

Superbowl time is just around the corner again. Meaning of course, more parties. Appetizers are available in stores all over, from chips and dip to frozen "gourmet" items. Too many pre-made items out there are loaded with things that are unpronounceable and probably not very good for you.  So, why not make your own appetizers?

Cheese Ball and Cheese Ball Pops

I have been thinking up some interesting things lately. I made a Beet and Apple Relish recently, which is just a little sweet and a whole lot good. I made a Green Pea, Feta and Mint Spread, great on crusty bread. Today I made some little Antipasti Skewers and then a Cheese Ball, along with some Cheese Ball Pops. Cheese Ball Pops, you ask?

I figure that sometimes it is good to have individual things. You know how the Cake Pops have become the rage all over? Well, this is my savory version. One or two bites (depending on who is eating them) and no trying to cut into a cheese ball and leaving a trail behind. The cheese ball recipe is very flexible with ingredients. It is a real mix and match to your taste. Depending on how many additions go in, it could be a 5 or 6 inch cheese ball. If you want to make little Cheese Ball Pops, just take small portions and form them about an inch or more in size, then roll the individual balls into one of the toppings and skewer with a toothpick. Easy. Quick. Delicious.

Cheese Ball or Cheese Ball Pops

Makes two 4-inch cheese balls or one larger

Cheese Ball and Cheese Ball Pops

BASE CHEESES:
16 ounces cream cheese
8 ounces other cheese:
Bleu, Parmesan, Cheddar, Romano

FLAVORING INGREDIENTS, any single category or one of each:
½ cup of:
scallions, craisins, raisins, mango chutney, pistachios, pecans, walnuts,
almonds, chopped
½ cup of meat, if desired:
fried bacon, smoked salmon, prosciutto, dried beef - chopped
1 - 3 teaspoons of:
dried onion soup mix, dijon mustard, curry powder, Worcestershire,
fresh herb of choice, fresh ground pepper

COATINGS:
½ cup of:
Chopped nuts of choice, chopped herbs of choice One possible mixture of ingredients is the pound of cream cheese, softened, half pound of shredded sharp cheddar, half cup scallions, 6 slices fried crumble bacon, 1 clove minced garlic. Using a hand mixer makes quick work. Combine the ingredients. For normal cheese ball size, make into one large or two smaller balls and roll into nuts or chopped parsley. If making the Cheese Ball Pops, make one inch balls, roll into the coating of choice and skewer with a toothpick.

Another variation on flavors would be the pound of cream cheese, half pound of shredded white cheddar, 1 tablespoon minced fresh dill and a half cup of chopped smoked salmon. Roll the large or small balls into shredded Parmesan cheese or chopped pistachios.

Start with the pound of cream cheese and add a half pound of blue cheese of choice, 1 to 3 teaspoons of coarse black pepper, a half cup chopped craisins, half cup chopped scallions, then roll the finished ball or balls in chopped walnuts.

The variations are endless. Experiment using flavors that are ones you love. This takes an exceedingly short time to put together and can be made in advance.

Antipasti Skewers

The Antipasti Skewers I hesitate to call a recipe, really. We all know (to some extent) what an antipasto platter is. Lots of deli meats, cheese, condiments like marinated artichoke hearts, olives, pickles. Other things can be used like pieces of roasted red peppers, anchovies, fresh vegetables like cherry tomatoes, chunks of bell pepper, broccoli or cauliflower florets. 

What I did today was only what I had on hand, so I could demonstrate with a photo. For a Party I would use more variety. You will want larger skewers, like the 6 inch bamboo skewers for grilling. Another place to get really cool bamboo skewers is a website called "Pick on Us". I get all sorts of pretty picks with little colored balls on top, and they have them with little footballs or baseballs, too.

Make plans for some new appetizers for your Superbowl Party or to bring along, if you are a guest. You will be the MVP Guest!


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest. 

Beets, Beets, They're Good For Your Heart ?

Okay, so maybe I have the wrong ditty for the right vegetable! Beets are truly good for the heart. Very high in anti-oxidants, anti-inflammatory, exceedingly high in folate, and with lots of magnesium and Vitamin C, beets are power packed with nutrients. And on top of all that, they have 15 grams of fiber per cup serving, and that is exceptional good news for the colon, too!

Beets seem to be a "love them or hate them" kind of root vegetable. With their color and earthiness, some people can't cope. Those of us who love beets just enjoy them because we can. I love beets. You may have guessed? I haven't met many beets I haven't liked. My Serbian Grandmother made a condiment for Easter Ham, using canned (or home canned) beets, shredded finely and mixed with prepared horseradish to taste and a little bit of sugar to make it all yummy. This was put on ham slices, or ham sandwiches with equal abandon. To this day I always make this when having ham for any occasion. It's not just for Easter anymore! Not around my house. I will be making it again, soon.

Beet and Apple Relish

Beet and Apple Relish

Meanwhile, craving beets again, I decided to make a recipe for Beet and Apple Relish. I made it last night and allowed it to meld flavors overnight. It is such a beautifully vibrant dish. A simple and healthy recipe, take one pound of beets of similar size (about 3 medium) and clean them, leaving skins and root and stem ends intact. Wrap them in foil and set on a small baking sheet. Bake them for about an hour at 400 degrees, or until they are tender.

While the beets bake, saute a coarsely chopped half onion in some olive oil, or try using coconut oil for a real treat. I did this last night and it is delicious that way. Peel and core 2 Granny Smith apples and dice them. When the onions get to a soft and translucent state, add in the apples and toss until they just begin to soften. You do not want applesauce. Mix together 2 tablespoons of cider vinegar and 3 tablespoons honey. Add to the apple mixture with a little salt and pepper and set aside. When the beets are baked, allow them to cool in the foil packet until they can be handled. Gently rub off the skins and ends and then cut them into small dice. Add them to the apple mixture and combine. Allow to rest and meld flavors at least 2 hours, or overnight. 

This makes about 4 or 5 cups of relish. It makes a lovely side dish, with just the right sweetness. It would be good with chicken, turkey, pork. Anything that is good with a slightly sweet accompaniment. 

Beet and Apple Relish

Beet & Apple Relish

Makes about 4 or 5 cups

1 pound beets
2 Granny Smith Apples, or apple of your choice
½ medium onion, chopped
1 tablespoon olive oil or coconut oil
3 tablespoons honey
2 tablespoons cider vinegar
½ teaspoon Kosher salt
Freshly ground pepper, to taste
Nutmeg - a few grinds, to taste

Heat oven to 425 degrees. Wrap beets, clean but not peeled, in foil. Place on a baking sheet and bake for 1 ¼ to 1 ½ hours, or until very tender. Remove from oven and allow to come down to just warm, still wrapped in the foil.

Combine the honey, vinegar, salt, pepper and nutmeg and set aside.

Meanwhile, heat a skillet with the olive oil and add in the onions. Saute until soft and translucent. Peel and core the apples (may be left with skin on, if preferred) and cut them into ¼ inch cubes. Add to the softened onion in the skillet and toss until the apples are just slightly softened. Pour on the dressing to combine and remove from heat. Slip skins off the beets and cut into ¼ inch dice and add to the rest of the mixture and allow to rest for at least 2 hours for flavors to meld. 


If you note the green stuff in the background on the photo at top, I also made a take on Michael Symon's Sweet Pea and Feta Dip. My proportions are different, and I did add just a tad too much salt. I think the Feta was quite salty; I should have tasted that first. But it is so good. It was suggested to serve on toast for appetizers. I had some of my No-Knead Bread that was getting dry. I toasted it and had the dip on the toast slices for lunch.  OMG. That will be discussed in another blog....


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.

Warming Soup on Cool Days

When the air turns chilly, we think of soups and stews and other heartier dishes too overwhelming for the summer. I have had a soup on my mind for a while now and finally, today I made it. I thought up the combination a lot of years ago, but it has been a long while since I actually made it. Life gets in the way sometimes, and I tend to forget how good a dish is, and let things just slide. It had been sliding for far too long.

Today I said to myself, "This is the DAY!"  I had a hambone.  I bought a ham recently just so I would have a hambone left.  The soup is a variation of split pea and ham.  I call it:

Split Pea, Vegetable and Ham Soup

Split Pea, Vegetable and Ham Soup

1 leftover ham bone with about 1 pound meat left on - OR -
(2 - 3 meaty smoked ham hocks)
1 large onion, chopped
2 - 3 celery stalks, chopped
2 large, or 3 medium carrots, sliced and roughly chopped
1 medium potato, peeled (or not, as desired) and cut in small dice
6 - 8 cups water
1 (1-pound) bag dried split peas
1 box chopped frozen spinach

Directions: In a large soup pot, place the hambone with meat, onion, carrot, potato and celery. Pour in water to nearly cover the ham bone or hocks; about 6 - 8 cups. Bring to a boil, reduce heat and simmer slowly for about 1½ - 2 hours. The meat should be getting tender. Add the bag of split peas and cook until the peas are mostly disintegrated; about an hour. Remove hambone or hocks and remove as much meat as possible and return meat to the soup. Add in the package of frozen spinach and allow to completely heat through. Stir well to disperse the spinach. Serve hot with some nice crusty bread, or corn muffins. Serves 8 or more as a main meal.

NOTES: This recipe can be made with yellow split peas, also. No salt is needed in this recipe, as the ham bone or hocks are salty enough to season the soup. All the ingredients could easily be placed in a large crock pot and slow-cooked all day. It can also be placed in a large heavy Dutch Oven, or enameled cast iron pot and slowly simmered on the stove or in the oven, on whatever temperature maintains a simmer.

The addition of all the vegetables and the spinach makes this soup visually appealing; moreso than if it was just split peas and ham. I just ate my bowl of soup and it really was all I remembered. Just thick enough, just the right amount of salt, plenty of meat, excellent flavors and lots of vegetables. Try this out on a chilly day; it is such an easy recipe.


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.