For the Love of Food

The other day the nice people over at Buy Absinthe Alcohol contacted me and asked if I would write a few words for them. After some consideration, and a lot of haggling, I decided to take one the task.

I’d tasted absinthe way way back when (5 years ago??) and remember not really liking it – I’m just not crazy about anise flavored drinks. But, I do enjoy anise flavored baked goods – not daily, but at least once a year is ok.

Continue Reading »

This post under contsruction due to vandalism.

So, a while back I made these really good and really popular McDonald’s-style chicken nuggets. But, chicken nuggets without ketchup (I can’t eat sugar) is just no fun. It’s like french fries without ketchup – there are some that are really good without, but how many of you actually pass-up ketchup for your fries, nuggets, or burgers???

If I had a choice I wouldn’t – I love ketchup. It dawned on me the other day that I do have a choice – I can make it myself. There was really nothing stopping me.

So, I set out to make ketchup, the first time was too “oddly” seasoned, the second time it was too vinegary, but, as it always is, the third time was the charm. And, to my utmost surprise, I made something that tasted so identical to McDonald’s ketchup that I was absolutely elated! Continue Reading »

This post under contsruction due to vandalism.

I love spring time. Most of all I love all the flowers that bloom in this time of year. They are just so cheery and really make me feel happy. When I lived in Florida and Texas we didn’t have these sorts of flowers blooming everywhere – at lease none that I saw.

So, I thought I’d share them with you. These are some that I picked out for Easter. Oh! oh! And in mid April we are going for a long weekend to Amsterdam and the surrounding areas! I can’t wait to see the land of tulips! I promise I will take lots of pictures!

Happy way-belated St. Patrick’s Day. I’m trying to catch-up with all that I haven’t blogged about in the last 2 weeks. It is a lots.

Throught the week you can look forward to all this:

plus some post about my renovations that are going on here.

I really wish I could have shared this with you on St. Patrick’s Day, but there is no reason you can’t make it any day of the year. It really is that good.

Actually, this recipe has extra special meaning to me. When I was growing up (in Miami), my across the street neighbor used to make us Irish Soda bread every St. Patrick’s Day without fail and it always came in a clear plastic bag with a shamrock sticker on the top right in the middle. We were always really excited – and I loved the stickers. Continue Reading »

This post was vandalised back in 2008.  So, all text was lost, but here’s the recipe:

Ingredients:
Salad:
15.5 oz. can of Black Beans (drained and rinsed); you can substitute with Chick Peas or Kidney beans
4 Plum Tomatoes, chopped
8 Tomatillos, tusks removed, and chopped
2 cloves Garlic, crushed
2 Cups of frozen Corn, de-thawed
1 English Cucumber (it has no seeds in it) or 1 long regular cucumber, seeds removed, diced
2 Jalapeño peppers, seeds removed and diced
1 Red Onion, diced

Dressing:
juice of 4 Limes
1 Tablespoon Chili Powder
2 teaspoons ground Cumin
1/2 teaspoon ground Coriander
1/2 Tablespoon sugar
1 teaspoon Salt
1/4 teaspoon pepper
1/2 Cup Peanut Oil

Toppings:
1/2 Cup Sunflower Seeds, roasted and salted
2 Cups crushed Tortilla Chips
1 1/2 Cups shredded Monterey-Jack Cheese (or Cheddar)

Directions:
In a large, clear, glass bowl, layer the black beans, tomatoes, tomatillos, garlic, corn, cucumber, jalapeños, and red onion.

In a small soup bowl whisk together lime juice, chili powder, cumin, salt, pepper, and coriander. Whisk in peanut oil slowly so that it mixes in well.

Bring the layered salad to the table. At this point you can make the decision of 1. adding the cheese, chips, sunflower seeds and dressing in the large bowl, mixing it and serving it, OR 2. letting everyone add the cheese, chips, sunflower seeds, and dressing in their own bowl after you have just mixed the vegetables together. I prefer option 2 because if there are leftovers the chips will be very soggy and it will not taste as great the next day. But, if you are sure you will eat it all in the same meal, then on top of the red onion layer the cheese, sunflower seeds, and then the crushed tortilla chips.

No, the blog is not under renovation – my apartment is – again!

It is so cramped in front of my desk that I can’t even put a chair in front of it. Granted I am typing this all to you on my husband’s laptop, but it is a really bad computer when it comes to processing pictures – trust me.

We had to temporarily consolidate the bedroom, living room, and office while the floor of the dining room is sanded and polished. We are at a stand still b/c the wood has not been delivered to repair a few parts of the old wooden floor.

I am still cooking and taking pictures so I have lots of new and exciting dishes to show you. I will be back in a few days!

Cheers,

Nicoleh

Since I’m being all reminiscent about my time in France (I was in Lyon, BTW), I’d like to introduce you to the first “beer” I ever had.

I know, I know, French beer as my first it’s some sort of German sin – I was not disappointed. Continue Reading »

Back when I lived in France….way back when…I “discovered” chili oil.

This is not the typical oil you are thinking of – it’s not chili sesame seed oil. It’s olive oil infused with chilies, and you’ll never guess what’s it used for!

Pizza!

Yes, you read correctly – pizza. I’ll never forget the first time I had the opportunity to eat this. I was so confused! Why on earth did the cafeteria lady just give me a packet of ketchup to go with my pizza???? Umm…this is France, right?? They do think it’s a sin to put ketchup on good food, and pizza??? Really??

Then, the girl sitting next to me explained that it was chili oil and I was supposed to put it on my pizza and eat it. Um, ok.

I’m all for trying new things, but this one really took me by surprise – I was in love! Pizzerias all over France have chili-infused oil on the tables – it’s everywhere.

When I got married I finally had my own kitchen to work and experiment in. So, I made some chili oil…and waited, and waited, and waited…and waited some more. Three months later I finally had some! And, the longer you let it sit, the spicier it gets. We tried to speed the process up once by heating the oil with the chilies together in a pan. This worked, but made it have a smoky flavor since olive oil burns at a lower temperature than other oil.

I like the long-wait version best. Continue Reading »