A la Scott

Update: This time I made it with left over chicken cooked in a bag. I used the juice for the liquid part for the farro, of course it could be rice.  One day, after work, I made chinese style pasta, like my mom used to make.  She would make rice or pasta.  Scott doesn't like rice so I tried with farro and he likes it.  To me it is very similar to brown rice, in taste and texture, so we're both happy. Before when he asked me for Chinese it meant a stir fry.  Now it is that simple fried farro or pasta.  He says that my best dishes are the ones that I whip up quick without thinking. Well, I don't know about that but it's funny how I made my life easier that day.  And I think it's healthier than stir fry because there's no sugar. I added some spices that I discovered over the past years and it is very tasty. Chinese style fried farro Ingredients  1 cup                                                                     Farro 2 1/4 cups                               

The fact that I dream recipes made me feel that I should start a food blog.  I've been dreaming of that cake for some years but never took the time to do it.  I guess I needed a pandemic to finally make it come true. My dream cake Ingredients  2 cups                                                               Sugar 1 3/4 cups                                                        Whole wheat flour 1/2 cup                                                             Dark  cacao powder 1 1/2 teaspoon                                                Baking powder 1 1/2 teaspoon                                                Baking soda 1 teaspoon                                                       Salt 2                                                                        Eggs 1 cup                                                                Milk 1/2                                                                    Oil 2 teaspoons             

I had a low carb quiche for breakfast, then a piece of cake right after?...  Well I have no regret they are both delicious. Low carb quiche  Ingredients  About 1 tablespoon                                  Oil A bunch                                                      Asparagus  10                                                                 Eggs A handful                                                   Chives 1 teaspoon                                                  Salt 1 teaspoon                                                  Fennel seeds 1/4                                                                Turmeric  About 15 shavings                                    Nutmeg (or 1/4 teaspoon of dry) 1/2 pinch                                                    Cayenne pepper Black pepper to taste. Directions  Preheat the oven to 425°F. Rinse the asparagus and snap off the hard ends.  Arrange in one layer on a cooking she

Today salsa and shrimp for lunch, why not? I forgot how working full time is tiring.  I have little energy left on this Saturday but we have to eat something.  I have chicken in the slow cooker and I made this red yummy sauce to make black bean and corn salsa later.  But for now I'm hungry and tired and I have shrimps so that's what lunch is today. Did you ever noticed that a serving of tortilla chips is 6.... 6!!!  Well I'm adding a  protein and voilà I have a healthy, balanced meal and I can enjoy more of this yumminess.  To me it's Mexican or grown up or gourmet ketchup.  I like it with everything I used to like ketchup with as a child; meat, sheppard pie,  eggs... Often picky eaters don't like to see big pieces of food like in most prepared salsa.  This recipe is the solution and it is so tasty. Salsa for picky eaters Ingredients  28 oz. can                             Whole tomatoes, drained* 1 10 oz.  cans         

Update: I know the color is not appetising,  that's because of the turmeric I add for inflamatory purpose, you don't have to do that.  It's delicious though and very convenient on the boat.   They are great for busy mornings.  I think I'm going to make plenty of them when I go back to work.  I know it's going to be hard to get reaccustomed to a working schedule. Overnight oatmeal Ingredients  1/4 cup                                                            Oatmeal 1/4 cup                                                            Walnuts 1/4 cup                                                            Raisins 1/4 cup                                                            Vanilla Greek yogurt (optional) 1/2 cup                                                            Milk of choice  1 teaspoon                                                     Cinnamon 1/4 teaspoon                                                 Turmeric (optional)

Chicken pot pie Ingredients  Crust: 5 1/2 cups and more to roll                         Whole wheat flour 2 teaspoons                                                     Salt 1 lb                                                                    Shortening  1 tablespoon                                                   Vinegar  1                                                                        Egg, white and yolk separated                                                                           Warm water Directions  In a big bowl, mix the flour and salt, add the shortening and cut with a pastry dough cutter or two knives, until pea size crumbs.  Dig a well. In a big measuring cup beat the egg white with the tablespoon of vinegar and add warm water to have 2 1/2 cups of liquid.  Stir and pour in the flour well and on the side of the bowl.  Mix gently with a spatula until everything is wet.  Cover and put in the fridge for at least 3 hours.  Plea

We are boaters and our first one was a little cuddy.  We were trailing it everywhere until we accepted an invitation from one of Scott's coworker, to visit him and his dad in a marina.  We were welcomed at our slip with a steaming plate of meaty spaghetti.   It was the best I ever had.  Forteen years later, it still is. I don't know why I never asked for the recipe and never attempted it before, but it's never too late to do the right thing.  Pat is not with us anymore but I felt him guiding me and I think I i did a pretty good job, replicating it. Pasta à la Pat 1                                                                         Chuck roast 28 oz                                                                 Crushed tomatoes 4                                                                         Carrots  2 cups                                                               String beans  3 cloves                                             

Chickpea salad Ingredients 1 can (15.5 oz.)                                              Chickpeas 2                                                                        Stacks of celery 2                                                                        Radishes, sliced A handful                                                        Carrots, julienned 1                                                                        Scallion 2 tablespoons                                                 Olives 1/4 cup                                                             Diced tomatoes (fresh or from a can) 1/4 cup                                                             Feta cheese 1 tablespoon                                                  Lemon and olive oil dressing About 1 1/2 cup                                             Lettuce per serving Directions  Mix all the ingredients except the lettuce.  Add the lettuce when ready

Chili is one of those dishes that can easily be adapted to your preference.  Scott makes turkey chili, pretty much every week.  I like variety and this one pleases the carnivores and vegetarians in my family.  Let me know if you try it. Vegan chili Ingredients  1 tablespoon                                                Oil 4                                                                    Diced carrots  12 oz.                                                             Diced string beans 14.5 oz.                                                          Corn kernels 28 oz.                                                             Diced tomatoes 4 cloves                                                        Minced garlic 1 tablespoon                                               Chili powder 1 teaspoon                                                   Cumin 1 tablespoon                                               Chives 1/4 teaspoon           

Black bean quesadillas  Ingredients  1 can                                                               Black beans 2 slices                                                           Tomatoes, diced 1 tablespoon                                                 Chives A handful                                                      Carrot, julienned 1                                                                       Grated garlic 1 tablespoon                                                 Chili powder 1/4 teaspoon                                                  Red pepper flakes 1 tablespoon                                                  Fresh cilantro (or 1 teaspoon of coriander) Salt and pepper to taste. 1 or 2                                                               Tortillas per serving About 1/2 cup                                                Mozarella or cheddar cheese per tortilla. 1 tablespoon                                           

Moist and delicious, the best healthy muffins I ever had. Date muffins Yield 18 muffins Ingredients 2 cups                                                             Dates 2 cups                                                             Boiling water 2                                                                      Eggs (see note 1) 2 teaspoons                                                   Baking soda 2 teaspoons                                                   Baking powder 2 cups                                                              Flour : I did the following combination: (1/4  cup                                                         Coconut flour  1/4 cup                                                            Buckwheat flour 1/2 cup                                                            Almond flour 1 cup                                                               Whole wheat flour) (see note2) 2 cups