FOODIE FRIDAY -- X is for EXIT

Yes, I know EXIT isn't a food term.....

I have been faithfully posting the FOODIE FRIDAY column for over a year now, and have decided to move on to other projects.

It's been fun sharing my love of all things food related, and I hope to come back occasionally and write a guest column.

So, I'll just keep it short and sweet, sts.............

Adios, Farewell, Au Revoir.....

:~) Nora

vintage greeting card from paperpicker.etsy.com

Foodie Friday -- W is for WINE

Thought I would share some "factoids" about WINE.

** Wine is #1 among the world's fruit crops, in number of acres planted.

** 30 million gallons of wine were lost in the 1906 San Francisco earthquake.

** It takes 4-5 years to harvest a commercial crop from newly replanted grape vines.

** 10,000 of wine grapes exist worldwide.

** A bottle of opened wine stored in the refrigerator lasts 10X longer than it would if stored at room temp.

** CA, NY and FL are the top three U.S. states in terms of wine consumption.

** Red wine accounts for 55% of restaurant wine sales.

** There are approximately 20 billion bottles of wine produced worldwide each year.

** In Ancient Egypt, commoners drank beer and elite drank wine.

** You can find the word vineyard(s) more than 100 times in the King James Bible.

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Vintage glasses look lovely on your table, and I am certain wine (or any beverage) tastes better when served in vintage style. Here are 2 lovely selections available from etsyvintageteam members:

Lastly, a FAB vintage WINE RACK to house those precious bottles:

Foodie Friday -- W is for WATERMELON

Nothing says summer like a huge, ice cold wedge of sweet, juicy WATERMELON. And, while it is fabulous au naturale, I highly recommend this Greek style salad. (in Greece, fresh watermelon, and good quality feta cheese is a commonly eaten snack)

Ingredients

* 1 smallish, seedless watermelon (to yield about 8 cups)
* 1 medium red onion
* 1/4 cup red wine vinegar
* Salt and pepper
* 1/2 cup extra-virgin olive oil
* 2 tablespoons chopped fresh mint, basil or a combination of the 2
* 4 ounces feta cheese, crumbled
* 1/4 - 1/2 cup kalmata olives, pitted and sliced

Directions

Cut the flesh from the melon and cut into bite size pieces, removing and discarding any seeds, and set aside. Peel and dice the onion.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil. Add in the chopped mint and / or basil, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, olives and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.

FOODIE FRIDAY -- V is also for VODKA

Vodka is a distilled spirit made from grains or potatoes. It originated in Eastern Europe--Russia and Poland, to be exact, but is now made all across the globe. With the resurgence of the Martini and Cocktail Culture, Vodka is more popular than ever. In fact, Vodka is currently the the most popular spirit in the world.

Vodka is appreciated for its mix-ability and smooth neutral taste. Happy to share recipes for a few cocktails featuring Vodka!

BLOODY MARY

1 1/2 oz. Vodka
1/4 oz. Lemon Juice
2 dashes Worcestershire Sauce
2 - 6 drops Tabasco (to taste)
1/4 - 1/2 tsp Horseradish (optional)
1 pinch Celery Salt
Salt & Pepper to taste
Fill with Tomato or V-8 Juice

Combine in a Collins or Bucket glass filled with ice.
Stir Well
Garnish with a lime or lemon squeeze, and ...
any of these - celery stick, olive, marinated string bean, kosher pickle, boiled shrimp

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COSMOPOLITAN

1 1/2 oz vodka
1/2 oz. Cointreau or Gran Mariner (orange liqueur)
3/4 oz. Cranberry Juice
1/4 oz. Lime Juice

Combine all ingredients in cocktail shaker with ice. Shake well.
Strain into a chilled cocktail glass.
Garnish with a twist of orange peel, if desired

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MELON BALL

1 oz. Vodka
1 oz. Midori (melon liqueur)
Orange or Pineapple Juice
Maraschino Cherry

Pour vodka into a collins glass filled with ice, fill almost with orange or pineapple juice, float Midori and stir gently. Garnish with the maraschino cherry and a slice of orange or pineapple if desired.

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Of course, vintage barware is a must for concocting and serving these Vodka cocktails. The etsy vintage team members have plenty available--from cocktail shakers, to glasses, to that perfect little black dress!!

FOODIE FRIDAY -- V is for VANILLA

VANILLA---not just a simple flavoring for ice cream!!!

Pure vanilla, with its wonderful aromatic flavor, is a commonly used flavoring in pastries, confections, and other desserts. It is the second most expensive spice after saffron, because growing the vanilla seed pods is so labor intensive. Vanilla is the fruit of a thick green orchid vine (v. planifolia) that grows in Mexican tropical forests. This particular orchid, of over 20,000 varieties, is the only one that bears anything edible. In the 1800s, vanilla producing orchid plants were introduced in Madagascar, which now produces 70-80% of the world's culinary vanilla.

read more here: www.joyofbaking.com/Vanilla

Grab some good quality vanilla extract and bake up these
VANILLA CUPCAKES with VANILLA BUTTERCREAM ICING:

1 cup (2 sticks) unsalted butter, room temperature

1 1/33 cup granulated white sugar

6 large eggs

2 teaspoon pure vanilla extract

3 cups all purpose flour, sifted

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk or cream

Buttercream Frosting:

4-5 cups powdered sugar, sifted

1 cup unsalted butter, room temperature

2 teaspoon pure vanilla extract

4 tablespoons milk or light cream

DIRECTIONS:

Preheat oven to 350 degrees F and line 24 muffin cups with paper liners.

In the bowl of your electric stand mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can use a butter knife. spatula or get fancy and pipe the icing on!

Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed
(recipe adapted from joyofbaking)

YIELD: Approx. 24 cupcakes

Foodie Friday: U is also for UMAMI

UMAMI?? Just exactly what IS that? Often referred to as the fifth taste sensation--after sweet, salty, bitter and sour, UMAMI can best be likened to "savoriness".

from dictionary.com:

u·ma·mi
  /uˈmɑmi/ Show Spelled[oo-mah-mee]
noun
a strong meaty taste imparted by glutamate and certain other amino acids: often considered to be one of the basic taste sensations along with sweet, sour, bitter, and salty.

It will help you understand the concept/taste of umami if you consider the combined effects on the palate of, for example: a perfectly dressed Caesar salad, redolent of Parmesan cheese, anchovies, garlic and lemon juice. Or perhaps something more commonplace: a slice of pepperoni-and-mushroom pizza. UMAMI is the savory taste of these foods, and the full, tongue-coating sensation they provide.

Umami is a fairly new concept in America, but it has been acknowledged in parts of Asia and Europe for nearly 100 years. It was identified in the early 1900s by Kikunae Ikeda, a Japanese scientist who coined the name umami based on the Japanese term for "deliciousness."

Applying the judicious use of the umami can really ramp up the flavor factor! Going beyond just salt and pepper, a correctly applied dash of cheese, wine or even ketchup can pump up the umami, without overwhelming the dish. Cooks skilled in umami can reduce the fat and salt content of foods without sacrificing flavor. One simple way to to boost the umami taste in a meal is to add ingredients rich in glutamate, such as aged cheese, soy sauce, tomato products and fish-based sauces (like Worcestershire and Thai fish sauce)

(of course, using VINTAGE serving pieces will ramp up the umami! Covered bowl at top from RetroVintageBazaar.etsy.com; relish dish at bottom from AmeliasCupboard.etsy.com)

Foodie Friday: U is for UMBRELLA DRINKS

Umbrella Drinks, aka Boat Drinks...those fruity, fun cocktails with the ubiquitous paper umbrella!!! What's not to love? Sipping one will always conjure up thoughts of a leisurely summer day on the water.

No need to head to a fancy watering hole--it's easy to make a fabulously fancy cocktail (just leave out the libation, and call it a "mocktail" if you avoid alcohol). Here are a few recipes to get you started. Just be sure to have a fancy glass AND a paper umbrella on hand.

CLASSIC CUBAN MOJITO

Ingredients:

* 10 fresh mint leaves
* 1/2 lime, cut into 4 wedges
* 2 tablespoons white sugar, or simple syrup (or to taste)
* 1 cup ice cubes
* 1 1/2 fluid ounces white rum
* 1/2 cup club soda

Directions:

Place mint leaves and 1 lime wedge in a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar or simple syrup, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar/simple syrup if desired. Garnish with the remaining lime wedge.

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TEQUILA SUNRISE


Ingredients:

* 1.5 oz good quality tequila
* 3/4 cup orange juice
* ice cubes
* good pour of grenadine syrup
* 1 slice orange, for garnish
* 1 maraschino cherry for garnish

Directions:

Fill a tall glass with ice cubes. Pour in tequila. Add orange juice. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

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CHI CHI

Ingredients:

2 oz canned Crème de Coconut
4 oz Pineapple Juice
1 oz Vodka
1 Cup Ice
1 oz Half and Half or Milk (For a creamier version. Optional)

Directions:

Combine ingredients in a blender or mix well and enjoy on the rocks. Garnish with a cherry and a slice of pineapple.

Of course, etsyvintageteam shops have some GREAT vintage barware available! Here are just a few examples, search etsyvintageteam: bar for more choices.

Foodie Friday T is also for TAPAS

I can hear you asking, "What is a TAPA??" It is a delectable small bite of food--not unlike American APPETIZERS. Apparently, the tradition of tapas began in the south of Spain in the late 1800s or early 1900s. Tavern owners would place a slice of bread over the top of the glass of wine or sherry, protecting it from airborne objects. Some tavern owners began adding tidbits of ham, cheese or the like to the bread, hoping to attract more business. The "edible lid" (tapa) became a tradition, and it was always included in the price of the drink.

In Spain today, putting a lid on a drink is no longer necessary, but enjoying a variety of smaller sized portions developed into a serious way of life. Today's tapas are essentially appetizer-sized portions of any type of food that can be easily shared. They can be snacks or combined to become entire meals. Tapas are ideal for filling that little hunger gap at any hour! From something as simple as a dish of olives to a more complicated dish like shrimp sautéed in garlic, olive oil and white wine; traditional Spanish tapas are sure to please everyone.

Foodie Friday T is for TOMATOES

Tomatoes are truly indispensable in any kitchen. Even if you are not fond of them as is, pasta sauces, chilis and even ketchup wouldn't be the same without tomato sauce!

My all time favorites are home grown cherry tomatoes--SWEET 100 variety in particular. They do tend to flourish here in our hot summers, so aside from eating LOADS of them plain, and foisting them on the friends and neighbors, I have to be at the ready with recipes to use them in to avoid waste.

Here is a GREAT recipe that also utilizes another summer favorite: CORN ON THE COB

Corn, Tomato and Avocado Salad

For DRESSING, whisk or shake together the following:

* 3 tablespoons extra virgin olive oil
* 2 tablespoons red wine vinegar
* A pinch of sugar
* A dash of cayenne pepper
* Salt
* 1-2 tsp dried oregano

For SALAD, mix the following together in large bowl:

* 1/2 red onion, diced fine
* 3-4 ears fresh corn on the cob, previously cooked via preferred method, and cut from cob**
* 2 ripe avocados, diced
* 1-2 pints cherry tomatoes, halved or quartered if large

Pour dressing over salad and gently stir to combine. Serve at room temperature, or chilled. (if making ahead, add the avocados just before serving so they don't turn brown) I have also added canned BLACK BEANS to make it a vegan main dish. CILANTRO in place of the oregano, and LIME JUICE instead of vinegar would be great, too.

** I use GRILLED corn, but any corn will be fine.

cute tomato themed kitchen decor set from moxiethrift.etsy.com

FOODIE FRIDAY -- S is also for STRAWBERRIES

I LOVE STRAWBERRIES! We are so lucky here in California---locally grown strawberries are readily available at markets and farm stands from about mid April (sometimes earlier) all the way through the summer.

In addition to being delicious, strawberries are amazingly nutritious. They have higher levels of vitamin C, fiber, folate and potassium than most other fruits, including oranges. Just one cup of strawberries has 160% of the recommended daily allowance of vitamin C!! A recent study indicated that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease. Eating strawberries has also been known to reduce the risk of cancer and rheumatoid arthritis and can even improve memory function.

So, whether you eat 'em plain, add them to your cereal or a smoothie, bake with them, put them in a salad---STRAWBERRIES are a super food!!!

Strawberries also make an appearance on vintage kitchen goods--like these McCoy salt and pepper shakers from VioletQVintage.etsy.com

FOODIE FRIDAY -- S is for SALAD

When the temperature hovers way above 90 degrees for days on end (100++ most of this week) I can't bring myself to turn on the stove or oven. Luckily, my husband is just as fond of entrée salads as I am. So, he grills the main protein on the outside bbq, while I assemble the remaining ingredients in the comfort of our air conditioned kitchen.

Some of the salads we've had in the past couple of months:

~ Classic Caesar with grilled shrimp or chicken, my homemade dressing and home-baked croutons

~ A Mexican version of the traditional Cobb salad: greens topped with chopped chicken, avocado, pinto beans, tomato, red onion, black olives and cotija cheese with a salsa, sour cream, red wine vinegar dressing (pictured above)

~ Nicoise Style salad of greens topped with Ahi seared rare, tomatoes, new potatoes and green beans (I cheat and cook them in the microwave) Nicoise or French green olives, boiled egg

~ Spinach Salad with strawberries, almonds, blue cheese, and grilled chicken with a lemon poppyseed dressing

~ Shrimp Louie--traditional except the dressing was served on the side, and the shrimp was grilled

~ Greek Salad of romaine, tomato, cucumber, red onion, pepperoncini, kalmata olives, feta cheese, and grilled salmon with a red wine dressing flavored with garlic and oregano

As you can see, we LOVE salads, and the possibilities are endless.

Get some great ideas at this website:

http://www.marksdailyapple.com/10-classic-diy-salad-creations/

Of course, everything tastes better when served in vintage style--perfect example from nachokitty.etsy.com:

FOODIE FRIDAY -- R Is For RADICCHIO

It's interesting how our tastes change over time, or having something prepared in a new way can change your perception. I used to dislike radicchio, even picking it out of salads. I found it to be bitter. A couple of years ago, I had GRILLED radicchio as a side dish at a local eatery. It was amazing!!! I immediately tried to replicate the recipe, and it turned out quite well. Grilling it tames the bitterness, and actually imparts an almost nutty flavor.

(photo courtesy of marthastewart.com)


Here's some information on this tasty green, from epicurious.com:

radicchio
[rah-DEE-kee-oh]
This red-leafed Italian CHICORY is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso . The radicchio di Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to BUTTERHEAD LETTUCE. The leaves of radicchio di Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.

Read More http://www.epicurious.com/tools/fooddictionary/entry/?id=4169#ixzz1QtkZBXb8

RECIPE: GRILLED BALSAMIC RADICCHIO


INGREDIENTS:

* 3 TBS extra-virgin olive oil
* 2 TBS balsamic vinegar
* 2 TBS orange Juice
* 3 garlic cloves, minced
* 1 tablespoon chopped fresh rosemary (optional)
* 1 teaspoon orange zest
* 1/4 teaspoon dried crushed red pepper (optional)
* 2 large heads of radicchio, each quartered through core end
* sea salt and freshly ground pepper to taste
* 1/4 - 1/2 cup Pecorino Romano cheese shavings (parmesan will do in a pinch)

DIRECTIONS:

Whisk oil, vinegar, orange juice, garlic, rosemary, zest, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.

Prepare barbecue or stovetop grill pan (medium heat). Drain marinade into small bowl. Place radicchio on grill or in pan; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

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Serve it up on a nice vintage platter:

FOODIE FRIDAY -- R Is For RED VELVET CAKE

When I was growing up in Southern California, Red Velvet cake was not common. I hadn't even heard of it until the 1980s, and since every recipe I came across called for oodles of red food coloring, I just couldn't bring myself to ever bake one. (I avoid artificial anything, including coloring)

The current popularity of Red Velvet cake (and of course, cupcakes) has led me to research its origin, and try to come up with a recipe sans red food coloring. Some food historians believe that home bakers started using red food coloring to enhance the natural red hue produced by the interaction of cocoa with acid--vinegar, buttermilk, etc. Perhaps home bakers started adding red food coloring after Dutch process cocoa became widely used. (The Dutch process makes cocoa easier to dissolve by adding an alkalizing agent like potassium carbonate, decreasing the acidity in the batter and thus muting the redness.) Whatever the reason, it is likely that the original Red Velvet Cake did not include red food coloring.

Red Velvet cake is neither chocolate nor vanilla, and can contain anywhere from 1 measly teaspoon of cocoa, to a full cup full. Most recipes call for shortening (not a favorite in this house) but purists insist on oil for a moist cake, and many like butter for its rich flavor. Buttermilk or milk and vinegar are also almost always called for. Boiled or Cream cheese icing is most common.

Here is a recipe I have used that has always been well received:

Naturally Dyed Red "Velvet Cake" Using Beet Root Powder

Ingredients:

* 6 eggs, separated
* 1 cup granulated sugar, divided in half
* 1 tsp vanilla
* 1/3 cup buttermilk
* 1 tsp cream of tartar
* 3/4 cup cake flour
* 1/3 cup beet powder
* 1 Tbsp cocoa powder

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a metal bowl placed atop a pot of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, vanilla and buttermilk for 3-5 minutes until pale yellow.
3. Remove from heat and continue whisking for an additional 5 minutes until thick and foamy, nearly tripling in size.
4. Meanwhile, in a separate bowl, whisk together egg whites until foamy. Add in cream of tartar.
5. Continue whisking until soft peaks begin to form, then gradually add remaining 1/2 cup granulated sugar and beat until peaks are stiff and glossy.
6. In a third bowl, sift together cocoa powder, cake flour and beet powder.
7. Gently sift dry ingredients into egg yolk and egg white mixtures, folding all three components together until combined.
8. Divide cake batter into two 9" round cake pans, lined on the bottom with parchment paper. Bake for 20-25 minutes.
9. Remove from heat and invert pans over baking rake while cake cools. Gently cut cake away from edges and remove from pan. Frost and layer as desired.


Cream Cheese Frosting

Ingredients:

* 8 oz (two sticks) butter, room temperature
* 8 oz cream cheese
* 1 tsp vanilla
* 1 cup powdered sugar

Cream together butter and cream cheese. Add in vanilla and powdered sugar, beating until well combined. Allow cake to completely cool before frosting. Makes enough to frost a two layered cake.

(recipes courtesy of suite101.com)

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Interesting additional information on the history and origin of Red Velvet Cake: http://www.suite101.com/content/origins-of-red-velvet-cake-a90997

***

Any cake wold look GREAT on this vintage cake plate from mymilkglassshop.etsy.com:

Need to transport your cake? Cool carrier from keeky27.etsy.com:

FOODIE FRIDAY -- Q is for QUESADILLAS

Around here, when time is scarce, we still like to have a healthy meal. I rarely use any "convenience" foods, so QUESADILLAS make for a health lunch or dinner in a hurry! (just in case you aren't familiar with quesadillas, think "grilled cheese" sandwich, Mexican style)

We keep whole wheat flour tortillas, and good quality pre-shredded cheese on hand, which means we can have healthy quesadillas. I use our grill pan, as it's non-stick so no added fats are needed. Get the pan fairly hot, warm the tortilla on both sides so it's softened, sprinkle cheese on half, fold over, cover and grill on each side until the cheese melts and the tortilla is a bit crisp. You can add chiles, cooked meat or shrimp, etc.... (in the lead photo, taken last Saturday, I served the quesadilla with a side of refried beans and a mango-avocado salad)

Here are a couple of vintage treasures that would add some real Mexican style to any table setting:

from bontonvintage.etsy.com:

from blackrain4.etsy.com:

FOODIE FRIDAY -- Q is for QUINOA

I can hear you from here!! Queen-what????

from epicurious.com:
quinoa
[KEEN-wah]
Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of COUSCOUS. Quinoa is lighter than but can be used in any way suitable for rice — as part of a main dish, a side dish, in soups, in salads and even in puddings. It's available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets.

Read More http://www.epicurious.com/tools/fooddictionary/entry/?id=4164#ixzz1OtZoF58g

Photo courtesy of quinoasalads.com

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My favorite way to enjoy QUINOA (aside from just substituting it for rice) is in a refreshing summer salad.

QUINOA SALAD with TOMATO and MINT


Ingredients

* 2 1/2 cups water or broth
* 1 1/4 cups quinoa
* 1/3 cup raisins or currants
* 1 pinch sea salt
* 2 medium tomatoes, diced
* 1 medium onion, chopped fine
* 10 radishes, sliced (optional)
* 1/2 English cucumber, diced
* 2 tablespoons sliced almonds, toasted
* 1/4 cup minced fresh mint
* 2 tablespoons minced fresh parsley
* 1 teaspoon garlic powder
* 1/4 cup fresh lemon or lime juice
* 2 tablespoons olive oil
* salt and pepper to taste

Directions

1. Bring water to boil in a small saucepan. Pour in quinoa and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
2. Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, raisins or currants, then season with mint, parsley, garlic, lemon or lime juice, olive oil. Toss gently. Season with salt and pepper to taste. Can be served at room temperature, or chill if desired. **Note: I have used fresh basil from my garden in place of the mint, and it was GREAT!

***

Serve your delicious QUINOA SALAD in a classic vintage bowl; like this beauty from vintagejunkinmytrunk on etsy:

Foodie Friday: P is Also for PANTRY and PORK

Foodie Friday is BACK...after a 2 week hiatus...just too busy to get a post in. This week I'd like you all to take a moment and think about your PANTRY. When life gets crazy busy, it's so nice to know that you can still manage to prepare a decent meal using just what you have on hand. That's where having a well stocked "pantry" and/or freezer comes in.

My grandma had a huge, old-fashioned walk-in pantry in her kitchen. it was wonderful. My California 70s ranch style house doesn't have anything that qualifies as a pantry, but I still manage. I put a shelf in between the family room and kitchen, and it holds gallon sized jars of sugar, flour, 3 types of brown rice, beans, split peas, pasta...useful, and attractive! Since my cabinet space is limited, the canned goods are on shelves in the garage.

My freezer is FULL. We always have frozen salmon, shrimp, chicken, vegetables, etc. on hand. So, in a pinch, I can make a nice meal without a trip to the store. Here is a GREAT crock pot recipe, that utilizes primarily pantry staples. (and PORK)

Crock Pot CHILE VERDE


Ingredients:

* 1 1/2 lbs pork, cubed and dredged in seasoned flour
* 3 tablespoons vegetable oil
* 1 large fresh onions, chopped
* 4 cloves garlic, minced
* 2 cans HERDEZ salsa verde
* 1/2 cup water or 1/2 cup chicken broth (preferred) or 1/2 cup mexican beer
* 1 can PINTO beans, drained and rinsed

Directions:


1. Cut pork into 1/2-inch cubes; season cubes with salt and pepper. Shake or roll in flour
2. In a large, heavy pan brown the cubes well in oil
3. Add the onion and garlic and sauté for about 5 minutes, then drain the fat.
4. Transfer to a slow cooker. Add the remaining ingredients, (except the beans) cover, and cook on HIGH setting for 6-8 hours. Stir occasionally, and add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture. Add the beans during the last hour.
5. Serve with warm tortillas
Makes 4 to 6 servings.

Foodie Friday: P is for PINEAPPLE

Pineapple: tropical vacation in a fruit form! So many ways to enjoy it----by itself, in fruit salads, smoothies, upside down cake, pina coladas............or one of my favorites: a salsa (relish) that is GREAT on grilled fish, chicken or pork.

Pineapple Salsa

* 1 C pineapple, chopped (fresh is best, but canned will do in a pinch)
* 1/2 C red onion, in diced fine
* 1- 2 jalapenos, seeded, deveined, and minced
* 1 TBS cilantro or mint, minced
* 1/2 red bell pepper, finely diced
* sea salt and freshly ground pepper to taste
* 1/2 - 1 tsp of your favorite hot sauce
* juice of 1 lime
* brown sugar or honey, to taste


In a medium bowl, combine the pineapple, red onion, jalapenos and cilantro. Stir well to mix and season with salt, pepper, and the hot saucer. Squeeze the lime juice over the salsa and toss well to combine. Taste, and adjust salt, pepper and sugar or honey to your liking Chill until ready to serve, then toss again before serving.

Makes 1 1/2 C of salsa.

****

If the task of cutting up a fresh pineapple seems daunting to you, just google HOW TO CIT UP a PINEAPPLE for many helpful articles and videos!

****

Pineapples have long been a symbol of hospitality and welcome throughout the world. You can find many artistic renditions on everything from earrings to tablecloths to dishes. Here are a few fun pineapple motif items from EVT shops:

FOODIE FRIDAY -- N is for NUTS -- AGAIN

Repeating NUTS this Friday--so I can share my recipe for ROASTED SPICED NUTS. Easy, and always a hit! What makes them irresistible is the glorious combination of spicy, sweet and salty.

Ingredients

* 1/4 cup turbinado sugar ("sugar in the raw")
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon cayenne pepper
* 1/2 - 1 teaspoon sea salt
* 1 egg white
* 3 cups your choice of nuts. I like pecans, almonds and cashews. (Trader Joes carries a NUT MIX that works well)

Directions

* In a small bowl, combine the sugar, salt, cinnamon and cayenne; set aside. In a large bowl, whisk the egg white; add nuts. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.
* Bake at 300° for 18-20 minutes or until golden brown, stirring once. Cool. Break apart any large chunks. Store in an airtight container. Yield: 3 cups.

image courtesy of cookinglight.com

FOODIE FRIDAY -- N is for NUTS

Nut grinder from glasspanic

LOL! As I was typing the title, I had to laugh....In this case, the NUTS are the edible variety. Crunchy, yummy and even good for you! From almonds to walnuts, I am..well...NUTS for nuts! I like to use them in salads, as a topping for cakes, baked into breads and cookies.
Toasting nuts intensifies their flavor, and toasted nuts are less likely to sink in baked goods. To toast on the stove top: Heat a skillet and nuts in a single layer. Stir constantly. Watch carefully. When the nuts start to turn brown, remove from the heat, let cool, and chop as desired.
To toast nuts in the oven: Spread on a cookie sheet, then bake at 400° F for 5 to 10 minutes, stirring nuts occasionally. Keep a close eye on them! Smaller pieces toast faster than whole nuts.

Next week, I'll share my recipe for ROASTED SPICED NUTS.

nut picks from artfulvintage

FOODIE FRIDAY -- M is for MINETRONE

It's spring--at least according to the calender. The weather, however, is still stuck at STORMY. And in my house, the best remedy for stormy weather is SOUP!! Nothing like a pot of old-fashioned, made from scratch soup to warm and comfort you from the inside out! One of our favorites is a fresh take on MINESTRONE. Here is the definition of MINESTRONE from one of my favorite web sources: http://whatscookingamerica.net/Glossary/M.htmminestrone (mih-nest-ROE-nay) - Means "big soup." It is a thick vegetable soup that generally contains pasta. Pretty broad. In our house, the MINESTRONE is usually vegan, unless we add a touch of freshly grated Parmesan cheese over the top. It varies each time I make it, but here is a good basic recipe: Ingredients: * 2 tablespoons olive oil * 1 medium onion, chopped * 2 stalks celery, diced * 2 carrots, peeled and diced * 2-3 cloves garlic, pressed * 1 medium zucchini squash, sliced * ½ teaspoon dried oregano and/or basil * 1 pinch hot pepper flakes (optional) * 1 bay leaf * 2 tsp branches of fresh thyme or 1 tsp dried * 1 LG can CRUSHED tomatoes * 1 can white (cannelliini), garbanzo OR kidney beans, drained and rinsed * 1c. frozen green beans * ½ bunch kale or ½ head of cabbage, cut into bite sized pieces * 2 cups cooked small whole wheat pasta (optional) * Sea salt and freshly ground pepper * To serve: * Grated Parmesan cheese (optional) Preparation: Warm olive oil over medium heat in a soup pot. Add onion, celery, carrot, and garlic and cook 5 minutes, stirring frequently. Add squash, oregano, hot pepper, bay leaf and thyme, and cook 4 minutes. Add the tomatoes, beans of choice, 6 cups of water and two generous pinches of sea salt; bring to a boil, and cover. Reduce heat, and simmer 25 minutes, until vegetables are tender. Add green beans and kale, and cook, uncovered, for 10 minutes. Stir in pasta. Discard thyme branches (if fresh was used) and bay leaf, adjust seasoning and serve, with a sprinkling of Parmesan cheese if desired. Serves 4-6

glasbake soup mugs from jenzee09 on etsy