Rosemary Fig Preserves

We're blessed that the house we're in came with a fig tree. The problem is only two of us eat fresh figs and not a lot at that. I decided to use them up this year. Some are chopped in the freezer to make bread later and some I made these preserves with. The thing about these preserves is that they have converted two fig "haters" sure they still don't like them off the tree but they do like them prepared this way.

Japchae

Japchae is an easy noodle dish to make and it travels well. This is vegetarian, if you don't garnish with the egg it can be served as a vegan dish. The ingredients are fairly simple and can be found at major grocery stores or the Asian market. If you can't find the noodles however you can still make this, use a thicker rice noodle or soba. The sauce is the perfect marinade for the tofu recipe at the bottom of this post also. It's also great for chicken, beef, or pork.

Sous Vide Garlic Confit

This is so very simple but a jar of this in your refrigerator is great to have. Both the garlic cloves and the infused oil can be spread on bread, used in stir fry, fried rice, in dressings and marinades, on steaks, grilled vegetables, in mashed potatoes, and so much more.

Chile de Arbol Salsa

This spicy salsa was posted on Facebook in a group I belong to, well the ingredient list and basic method. It's really yummy. I wanted a more smokey flavor so broiling the veggies for some char gives it that flavor. I also added dried Thai chiles. Very spicy. 

I'm going to write the recipes both ways, the original method and my way, you can try whichever you'd like.

Crunchy Pork Belly

I find this method the easiest way to get crunchy pork belly. You can season the pork however you like. I've done Five spice,  char sui style. I only season the underside before putting the pork under the broiler. The skin doesn't need seasoning and it'll burn off under the broiler in the oven anyway.

Test Track Cool Wash- Epcot

Here is another post from our Orlando trip! I am not going to do a separate blog post for every snack we had on our trip, I will try to put them in one post per park... maybe. This post just happens to be one I started while we were in Orlando. This fun place is by the Test Track in Epcot. It's called the Test Track Cool Wash. Right when you get off of the ride and go through the exit you walk straight and see it. It is fairly new I believe it opened just this month. You get to build your own slushie and add toppings, all nut free. The beauty of it is that cast members build it for you after you fill out a little form. Read: no sticky floor and mess from over filled cups by the public. No toppings all mixed in and dropped into other containers.

Kakigori at the Kabuki Cafe- Epcot

Kakigori, a Japanese shaved ice was on my top three to you have as far as snacks this trip. For one you can get sweetened condensed milk on top, two you can get sweetened condensed milk on top. It's also Florida, it's hot.

Chili Oil (Jeaw Mak Phet) and Shallot Oil

I love using Chili Oil and Shallot Oil as condiments. They are often seen in many Asian restaurants. They are used for Dim Sum, Congee, in Noodle bowls such as Ramen, Khao Piek Sen, Pho, etc. Just about anything you want to add spice or garlic/shallot flavor to. They are also used in cooking, for stir fry and soup bases. In Laos this would be called Jeaw Mak Phet.

As with a lot of cooking there are no set measurements for these oils.  Play with the flavor combinations to come up with your favorite. In Chinese Chili Oil there is often bay leaf, star anise, sesame seeds sometimes cinnamon. I know the local Ramen place near me adds Sichuan peppercorn which I love and add to mine.  

Butterfly Blush- Color Changing Sushies

Hello everyone! Sorry I've been so absent. I hope you are all doing well! My youngest recently had a birthday party and I wanted to serve something fun to go along with the roll your own spring roll bar we had. I thought about having a bubble tea/boba tea bar but I wasn't sure which flavors to offer and such. Looking in my tea cabinet I saw my jar of Butterfly pea flowers. I make tea with them and cook with them quite a bit. I though they would be fun to use.

Butter Stewed Potatoes (Instant Pot)

What's not to love about butter and potatoes? Making these potatoes in the Instant Pot is nice and hands off. The onion is optional, so is the cream. I know that some recipes call for flour, and milk to cook with the potatoes. I like them this way. Butter Stewed Potatoes are a great side dish, and quick to make. I used to make them on the stove, the pressure cooker is easier for me.

Salmon Chowder

Salmon Chowder
It's finally getting cooler around here. It was 38 degrees this morning. I will say that it's colder here at 38 degrees than it was at 38 degrees in Maryland because of the humidity. It just chills you through. I'm loving it so I can't complain. Bundling up, wearing layers, and boots. It's wonderful. I decided to make some Salmon Chowder. It's so easy and quick to make. The ingredients can be kept on hand, if the salmon is frozen. Even the vegetables can be flash frozen after being diced. Set the carrots, celery, and onion on a baking sheet and freeze them. Once frozen transfer them into a container or freezer bag. They do not need to be thawed before cooking. Just keep in mind they they will have ice on them. Be very careful putting them into hot oil.

Maple Almond Bacon

I recently went to brunch and they have Maple Pecan bacon. It was so yummy. My oldest can not eat pecans so I thought I would recreate that bacon at home for her with a nut she can have. This is very simple to make. The salty sweet crunchy flavors and texture combined is satisfying, the almonds and bacon both get a little caramelized from the maple syrup.  This bacon is great for breakfast, brunch, on top of a salad, on top of a creamy soup, or served as hors d'oeuvres. 

Nam Vahn Sakoo- Tapioca Pudding with Taro Root

Nam Vahn Sakoo- Tapioca pudding with Taro root.

Nam Vahn Sakoo is a tapioca pudding in coconut milk with tender pieces of taro in it. I've seen it in Lao, Thai, Vietnamese and Chinese cuisine. Nam Vahn Sakoo or Nam Van Sakoo is the Lao pronunciation. Generally this dessert is served warm with toppings like sesame seeds, crushed peanuts, or coconut flakes. I prefer it with no toppings, and will even eat it out of the fridge cold. This isn't an overly sweet dessert but you can add more sugar if you prefer it sweeter.

Baby Bok Choy Stir Fry

This is a very simple way to prepare baby bok choy. I don't always add sesame seeds or coconut amnios- fish sauce or soy sauce (not for Whole30 though) can be substituted. Often times other than the garlic and chilies I don't add anything. It seems like it would be bland but the bok choy has great flavor and we like it. This can be served as a side dish. We've had it with Curry Pork Chops, with broiled or baked fish, with steak, over rice or quinoa.

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 Whole 30

Paleo

Primal 

Vegetarian Red Curry

I love red curry, it's probably my favorite Thai curry. This is a Whole30 compliant dish, it could be used as a side with fat built in from the coconut milk. If not on a Whole30 round I like to add medium firm tofu to this. I usually pan fry the tofu first to get it crispy, then make the curry and stir it in after. This is an easy dish to make. If you're going to be pressed for time you can even prepare all the vegetables the day before. This can be made Vegan if you use a vegan curry paste and leave out the fish sauce, subbing for salt.

I have two store bought red curry paste brands that I have used. Both are Whole30 compliant, only one is vegan. That brand is Thai Kitchen brand. The other brand of paste I use is Mae Ploy brand. Which is very yummy but it has shrimp in it. I like both brands, the Mae Ploy does have more umami flavor to it.

Red Curry Meatballs

Red Curry Meatballs wrapped in lettuce with a bunch of vegetables. So yum and Whole 30 compliant.

These Red Curry Meatballs are easy to make and Whole 30 compliant,but so full of flavor. Tender, spicy, and so good. They also freeze well for quick meals and to pack in lunches. I love meals that can do double duty and freeze well! It saves time and saves me when I don't feel like cooking but we all need to eat.

Freezer Tip: Spa Water Add Ins

Quick freezer tip for infused waters here today! I usually drink water all day, with a cup of tea in the afternoon. Sometimes I'll infuse my water with herbs, fruits, and/or vegetables. It's refreshing and healthy!

New England Boiled Dinner (Corned Beef)

New England Boiled Dinner

It used to be that I was the only one around here that liked Corned beef, then my oldest liked it. Now There are three of us here who like it. My oldest, my middle, and myself. My youngest likes the veggies and will eat those very happily. I stocked up on Corned beef because it was a great price and I have never made one myself from just a beef brisket. I keep saying I'm going to and I never get around to it. Maybe next year. The best part about a New England Boiled dinner is of course leftovers! It's delicious the night of, with tender veggies nom nom. But sandwiches the next day... or everything chopped up and heated in a skillet and topped with a fried egg. That is why I like to make extra, or have extra on hand!
I discovered that cooking this in and electric pressure cooker is the way to go. It's perfect because I can cook the beef from frozen or thawed in just a little over and hour. After that the vegetables take about 7-10 minutes depending on how big you cut them. I think that's my favorite part. I used to cook everything on the crock pot/ slow cooker. The problem with that is the whole house smells like corned beef. Great for the people who like it, not so much for the people who don't. Then you had to put the vegetables in and time it. There's no need to check the beef an hour out and add vegetables with the pressure cooker.

Creamy Swiss Chard

You should stop whatever you are doing and make this. Or at the very least put Swiss Chard on your grocery list and read on. I love this, the coconut makes the chard a bit sweet, and so creamy with a spice from the pepper flakes. I usually use ground dried Thai chili powder but red pepper flakes are great and I have used them also. I've had this for dinner, for breakfast. It's so yummy. You won't even miss the cream!

Whole Grain Mustard Vinaigrette

It's the warmer weather that's got us eating more salads! I love fresh crisp salads. I don't use a lot of dressing, I used to drench my salads in dressing as a kid. Now I like just a little for flavor. Because I don't use a lot I like the flavors to be bold. This Whole Grain Mustard Vinaigrette is just that, bold, spicy, and flavorful.
It is whole30 compliant so it has no added sugar, no dairy, no soy, no gluten, no grains. It keeps well in the fridge and if you get the emulsion right it's nice and creamy. If you like a thinner dressing, add a little more vinegar or water.