Come On Up To The House

March 10, 2020
by Ashley
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Irish Soda Bread

Ingredients

3 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup craisins
2 eggs, beaten
2 cups buttermilk (don’t substitute)
2 tbsp melted butter

Combine dry ingredients. Add craisins.

Combine eggs, butter and buttermilk. Add to the dry ingredients. Grease a loaf pan and bake in a preheated oven for at 350 degrees for 60 minutes.

March 5, 2020
by Ashley
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Chicken Saag

Ingredients

3 tbsp vegetable oil
1 large onion, diced
2 cloves of garlic, finely chopped
1.5 inches of ginger, peeled and finely chopped
1.5 pounds boneless chicken tenders, chopped into bite sized pieces
1 tsp cumin seeds
2 tsp garam masala
1/2 tsp ground turmeric
1 cup diced tomatoes
8 oz fresh spinach
1/2 cup sour cream
1/2 tsp kosher salt

Heat the vegetable oil in a Dutch oven. Sauté cumin for a minute. Add in onion, ginger and garlic and sauté for 8 minutes.

While the onion cooks, fill a sauce pan with about 1 inch of water to a boil. Blanch the spinach for 2 minutes and remove to a dish. Squeeze out as much water as possible. Put the spinach into a food processor and chop up (about 6 pulses).

Add in chicken, garam masala and turmeric to the Dutch oven and cook for 8 minutes. Add in diced tomatoes and cook another 10 minutes. Stir in spinach, cover and cook for 5 minutes. Add in sour cream and a splash of water if needed. Reduce heat and simmer until creamy. Season with salt and serve with basmati rice.

March 5, 2020
by Ashley
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Chicken Curry with Fennel and Ginger

Ingredients

3 tbsp vegetable oil
1 tbsp whole cumin seeds
1 tbsp freshly grated ginger
1 medium red onion, diced
1 tbsp paprika
1 tbsp ground fennel
1 tsp cayenne
1.5 pounds boneless chicken tenders, cut into bite sized pieces
1 tsp salt
1/2 cup sour cream, beaten

Heat oil in a Dutch oven. Add the cumin seeds and grated ginger and cook for a minute. Add in the onion and sauté until translucent. Add in cayenne, paprika and ground fennel. Add in the chicken and stir in well. Add in salt and 1/4 cup of water and cover Dutch oven. Cook for about 30 minutes and check on the tenderness of the chicken. Turn off the heat and add in the sour cream. Top with cilantro if you have and serve with basmati rice.

November 16, 2019
by Ashley
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Whole Wheat Pizza Crust

1 cup warm water
1 tbsp honey
1 tbsp olive oil
1 tbsp active dry yeast
1 tsp kosher salt
2-3 cups flour (1 cup whole wheat, 1 cup bread)

Mix all together and let sit for 10 minutes to rest before shaping into desired pizza shape. Top pizza with any toppings.

Bake at 475F for 8-10 minutes or until cheese is melted.

November 9, 2019
by Ashley
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Coq au Vin

8 Cuts of Chicken, bone in
1 1/2 cups red wine
1 cup chicken stock
1/4 cup brandy
5 strips of bacon, cut into 1/2 inch pieces
1 medium onion, quartered then thinly sliced
4 carrots, cut into 1 inch pieces
4 garlic cloves, minced
2 tbsp tomato paste
2 tsp thyme
8 oz mushrooms, thickly sliced
8 oz frozen pearl onions
Beurre manie (2 tbsp flour, 2 tbsp softened butter mixed well)

Place chicken in a large bowl and cover with wine, stock and brandy. Let sit while you prep the vegetables.

In a dutch oven, cook bacon over medium high heat until crispy. Remove bacon and set aside. Remove chicken from wine marinade (saving marinade) and dry the chicken with paper towels. Work in two batches searing until golden on both sides, about 5 minutes each side. Remove chicken from the pan and pour ALL BUT 2 tbsp of fat out of pan into a heatproof dish and set aside.

Add sliced onion and carrots to the pan and let them cook until golden brown. Add in the garlic and cook for one minute.

Push the vegetables to the side and add in tomato paste. Cook until fragrant and paste begins to darken. Pour the reserved wine marinade into the pan scraping the bottom to remove any stuck on bits.

Return the chicken to the dutch oven and sprinkle with thyme. Cover and cook on low for 20 minutes.

Pour 1 tbsp of the reserved oil into a skillet and saute mushrooms until brown, about 10 minutes. Add the pearl onions to the pot and cook another 10 minutes.

Mix beurre manie together in a small pinch bowl. Remove chicken from dutch oven and add in the beurre manie. Stir until thickened. Season to taste with salt and pepper.

Add the chicken back into the dutch oven and top with cooked bacon and mushrooms. Sprinkle with more fresh thyme.

Serve with mashed potatoes.

October 31, 2019
by Ashley
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Sardine Toast

1 tin sardines in olive oil
2 tbsp chopped parsley
1 tbsp sherry vinegar
1/4 tsp lemon zest
pepper
2 slices boule
1 ripe avocado
kosher salt

Mix together sardines through pepper. Toast boule drizzle with olive oil. Top with avocado sliced and then sardine mixture. Salt to taste. Serve with a lemon wedge.

October 2, 2019
by Ashley
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Parsnip & Apple Soup

1 tbsp olive oil
1 tbsp butter
8 green onions, chopped
1 small onion, chopped
1 large celery stalk, chopped
12 oz parnips, about 4, peeled and sliced thin
2 pink lady apples, peeled and cored
3 cups chicken broth
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
Plain yogurt
1/4 cup green onions

Heat oil and butter in a dutch oven over medium low. Stir in green onions, onion and celery. Season lightly with salt and pepper. Cook unti wilted, about 5 minutes.

Add parsnips and apple, reduce heat to low and cover. Cook until softened for about 10 minuutes.

Add broth through cinnamon. Bring to a boil. Cover and turn down to simmering for 20 minutes, or until parnsips are tender. Turn off heat. Puree and return to the pot or store for another time. Serve with a dollup of yogurt on time and a sprinkle of green onions.

This is typically served with a walnut oil, but I didn’t have time to make it.

September 17, 2019
by Ashley
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Cauliflower Pizza Crust

1 head cauliflower, chopped
2 large eggs
1/2 cup shredded mozzarella cheese
2 tbsp freshly grated Parmesan
1 tbsp Italian seasoning
Salt & Pepper to taste

Preheat oven to 425F. Line a baking sheet with a silpat, set aside.

Put the cauliflower into a food processor and buzz until it looks like rice. Saute in a pan for 3 minutes or until dried. Place into a cheese cloth once cooled and squeeze any extra liquid out.

Transfer to a large bowl and stir in eggs, cheeses, and seasoning.

Spread cauliflower mixture onto the prepared baking sheet. Spray lightly with oil and bake 12 – 15 minutes or until golden.

Top with pizza toppings and bake an additional 3-5 minutes, or until the cheese has melted.

September 17, 2019
by Ashley
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Miso Soup

1 small package bonito flakes (5g)
4 cups water
1 sheet nori, torn into small pieces
3 tbsp white miso
3 green onions
8 mushrooms, sliced thin

Bring bonito flakes and water for a boil for 5 minutes. Add in nori and let sit off the heat for 15 minutes. Strain the solids out and discard. Take the broth and put back into the pan. Add in the miso, onions and mushrooms. Let simmer until you are ready to serve.

Tofu would also make a great addition to this soup.

September 11, 2019
by Ashley
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Curried Salmon Soup

1 tbsp coconut oil
1 small onion, diced
2 cups small fingerling potatoes
1 tbsp thai red curry paste
1 tbsp grated ginger
4 garlic cloves, minced
1 can (14oz) coconut milk
2 cups veggie broth
2 tsp fish sauce
2 tsp honey
1 lb skinless salmon fillet, cut into 1 1/2 inch cubes
2 cups spinach
1/2 cup loosely cilantro leaves

Optional – Serve with lime wedges

Heat oil in medium-large saucepan and add onions to cook. About 3 minutes Stir in curry paste, ginger, garlic and cook for 1 minutes, stirring constantly.

Add coconut milk, broth, fish sauce and honey and bring to a boil. Add in fingerling potatoes while boiling.

Add salmon and greens.  Reduce heat to low and simmer, covered, for 3-6 minutes (depending on Salmon thickness) and until greens are tender.

Dish into bowls, sprinkle with a generous helping of cilantro. Enjoy with a hunk of homemade bread.