Winnie the Pooh... now there's a foodie if there ever was one!
From 'a little smackerel', to 'elevenses', to preferring short, simple words like 'lunch', Pooh is a true foodie. I guess that's one of the reasons why I love him.
My beginning experiences with food were challenged, at best. Formula and milk were not exactly to my liking, but goat's milk suited me fine. (Oooooo, reminds me of a wonderful goat cheese appetizer... mmmm)
Then I became a 'limited trick pony'. Alphabet cereal for breakfast. Peanut butter sandwiches on white bread, or Campbell's Vegetarian Vegetable soup, with apple or orange juice, for lunch. Meat, (no liver or moose meat thank you very much!) potatoes and vegetables for supper. Period. End of story. Don't mess with a good thing. (Funny, I don't recall desserts causing too many difficulties!) I remember our family going out for Chinese food, and I would order... wait for it... a Chinese peanut butter sandwich! Seriously. And to this day, I swear it tasted different. My family thought I was a bit coo-coo, but I think the PBS ingredients at that restaurant absorbed the Chinese flavors from the kitchen. It could happen!
As time passed, my sense of culinary adventure expanded, and things like cheese pizza, fried rice, spaghetti and meatballs, and even salmon, passed my picky palate. Quite commendable, I thought. But NO CASSEROLES! Everything touching everything else... eeeeewwwwwww! Nasty! Nope... I could never, ever, see myself eating casseroles. (Little did I know!) Junior High and HomeEc class added another dimension to my food repertoire. I couldn't risk my teenaged pride and not eat what I had cooked, now could I? And, to my surprise, I started to enjoy quite a plethora of food choices. Imagine. I'd come a long way from my trusty ol' peanut butter sandwich days.
In high school, I hit my stride. I started to really enjoy cooking, braving new recipes with many varied ingredients. My mom was a great teacher of the basics, and my own imagination took it from there. So then, no staples of Kraft Dinner and balogna sandwiches for this University girl! My basement apartment quarters allowed me to cook and create to my heart's content... much to the satisfaction of my then boyfriend, and now hubby. Stir fries, chili, grilled garlic mushrooms, steak and cesaer salad with homemade croutons. Not too shabby! Add in the occassional donation of Alpine beer from my dad, and my kitchen was the place to be!
My love affair (with food AND my hubby!) continues to this day.
I love food.
I love trips to the market for fresh food.
I love trying new foods.
I love sharing food.
A new food magazine, with a delectably delicious looking centerfold, sets my heart racing!
Food means family and memories.
Food means good times with friends.
Food nourishes our bodies.
And when lovingly prepared, food nourishes our souls.
I'm a foodie... and proud of it.
For my foodie friends, here's a few of my favorite recipes. And, contrary to what we all were led to believe as kids, it's totally okay to 'play with your food'! Salut.
MOM'S FRIED RICE:
2 TBSP oil
2 TBSP butter
1 C long grain rice
1 med onion, diced
2 stalks celery, diced
1 sm. green pepper, diced
handful of fresh mushrooms, chopped
2 cans consomme soup
1/2 C water
dash salt/pepper
splash of soya and worcestershire
Heat oil/butter in electric fry pan on med. heat.
Add rice and onions, frying til golden brown.
Add celery, pepper and mushrooms, stirring for another 4-5 mins.
Add consomme and water, stirring to dilute.
Bring to boil, then reduce to low simmer.
Cover and cook for 25-30 miutes. Stir occasionally.
Before serving, add dash of salt and pepper, soya, and worcestershire.
So yummy!
MRS. ANGEVINE'S BROWNIES:
1/2 C butter/marg
3/4 C sugar
2 eggs
6 TBSP coca mixed in 2 TBSP melted butter
3/4 C flour
1/2 tsp baking powder
pinch of salt
1 tsp vanilla
3 TBSP water
Cream butter and sugar, then blend in eggs. Stir in cocoa mixture, blending til smooth.
Add flour, b. powder and salt. Mix well. Beat in vanilla and water. Pour into greased and lighty floured 8 X 8 inch pan. Bake at 350 for 25 - 30 mins. Brownies are done when edges pull away from the sides of the pan, and a tester comes out clean. Cool. Frost with Chocolate Buttercream Icing:
3 TBSp butter
1/4 C cocoa
1 1/2 C icing sugar
2 - 3 TBSP milk
3/4 tsp vanilla
1 TBSP light corn syrup, optional (adds glossiness to the icing)
In small bowl, combine icing sugar and cocoa. In med. bowl, cream butter and 1/2 of the cocoa mixture. Add remaining cocoa mix, milk and vanilla *(corn syrup if using). Beat til smooth, spreading consistency. Makes 1 cup.
This will be your 'go to' brownie recipe! Guaranteed.
BARB'S OH SO FRAGRANT BUTTER CHICKEN:
2 TBSP oil
2 TBSP butter
1 med. onion, diced
3-4 cloves of garlic, finely chopped
1 TBSP fresh ginger, finely chopped
1 sm green pepper, diced
2 TBSP tomato paste
2 TBSP garam masala
2 tsp cumin seeds
2 tsp corriander seeds
2 tsp tumeric
pinch of red pepper flakes
3 boneless, skinless chicken breasts... cut into bite sized chunks
1 C natural, balkan style yogurt
2 TBSP brown sugar
3/4 C water
dash of coarse salt and pepper
10 -12 grape tomatoes, halved
garnishes of fresh diced tomato, chopped cilantro, yogurt, toasted cashews... as desired
In large fry pan, heat oil and butter over med heat. Add onion & garlic, cooking til onions start to soften. Stir in ginger and green pepper, cooking another 4-5 minutes. Add in tomato paste and spices, stir to blend. Add chicken, tossing til pieces are nicely coated. Cook, stirring, for 10-12 minutes. Add yogurt and brown sugar. Stir til smooth. Add water, stirring to blend. Bring to a boil, then turn down heat to low simmer. Cover and cook for 20-25 minutes, stirring occasionally. Add salt/pepper and grape tomatoes during last 5 minutes. Remove from heat and let sit for 5 minutes. Serve with piping hot basmati rice and/or grilled naan bread.
Have garnish dishes handy, for drooling patrons to embellish their servings!
Hope you enjoy these fabulous recipes as much as I do.
And I'd love to try your favorites!
It would be like getting 'hand me downs'... only way better!
Keep on keeping on... bArB :)
