Kitchen Ranch

Gallo Pinto

Gallo Pinto . . . It is a traditional Costa Rican dish sometimes called pinto.  These days, we eat a lot of gallo pinto.  

We eat gallo pinto for breakfast with a fried egg.  We eat gallo pinto in an empanada.  We eat gallo pinto as a side dish to almost anything (I love it with a big glass of gazpacho).  We eat gallo pinto in burritos and tacos. My favorite way to eat gallo pinto is topped with jalapenos and avocado slices.

I find myself making a huge pot of gallo pinto twice a week and suddenly I don't know how I survived all these years without a big pot of gallo pinto either on the stove or in the fridge.

Gallo Pinto

Make your rice as you do and prep your black beans.  Set aside.

In a large pan, sautee onions and garlic.  I add cumin to my gallo pinto but do as you like.  Chop red and / or green bell peppers.  Add to onion and garlic mix.

Combine all rice, black beans and veg mix.  There you have it.  Feel free to embellish your gallo pinto with whatever spices and toppings you adore.

Pura Vida!

Momo

Momo, from Nepal, are steamed and dumpling-like.  Momo are delicious. Stuff and spice them with what you like: Diced and cooked veggies, beans, cooked meat-feel free to be creative.

I stuffed the momo with lentils and carrots. I topped the momo with magic sauce and served them beside sauteed cabbage and garlic, blanched broccoli, and brown rice.

The meal was so utterly satisfying.

Momo Dough

• 3 cups all-purpose flour
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 3/4 cups water, divided

Mix and allow dough to rest for 30 minutes. Break off small golf ball sized pieces and roll out. Stuff with your filling of choice and seal the edges with a dab of water.

Note: Typically momo are formed and sealed in a lovely upward wave manner (looking almost like a dumpling cupcake). I did not feel confident to experiment with that so I sealed and shaped my momo as a simple crescent. Next time (maybe).

Be sure to oil the steamer so your momo do not stick! Steam for 10-12 minutes. 

Chana Delicious

Chana Delicious

• 1 tsp Cinnamon
• 3 tsp curry mix
• 1 Large tomato chopped
• 1 red onion
• 1 Cup of Buttermilk
• 1 chili
• Thumb of ginger
• 3 garlic cloves
•  1 Can Chickpeas or Garbonzo beans
• Handfull of chopped Cilantro

Order of Affairs: Chop your garlic, chili, ginger, onion tomato....place in hot oil for 3 minutes...add curry.....add buttermilk...add bean...simmer. Top with cilantro and eat as is or over your fave rice...

Kettle Corn Recipe and Butterfly Holding

We have recently rediscovered how great popcorn made on the stove is and we have officially retired our microwave popcorn habit. In doing so, we discovered how easy and delicious kettle corn is to make and eat respectively.

When you hear the first kernal pop, open the lid and dump in about 1/4 cup sugar. Close the lid, give the pan a jiggle and prepare for awesomeness.

The following pictures make me laugh because the older kids look so beautiful holding the butterfly- you'd never know they fought bitterly about whose turn it was and how long they each had to hold it (The butterfly was set free before it was harmed in any way!)

 

Curry in a Hurry

I would love it if someone opened a small take away shop that served delicious curries for cheap. Said shop, conveiniently located a few blocks from where ever I live, could be called 'Curry in a Hurry'. 

Until then, there is this discovery I made: Clive of India. Whoever this Clive is (turns out he was an English Lord), he makes the best shortcut curry in a can I have ever had. Usually, curry making means pulling about 10 jars from the spice rack. I don't have my spice rack here in Australia but I do have Clive.  Clive can transform any selection of vegetables into an impressive curry.

Sadly, Clive has not extended his product beyond Australia. I suppose, eventually, I'll be sneaking a couple cans home in my backpack.

Garbonzo Bean and Chard Stew

This recipe is another from Plenty: Vibrant Recipes from London's Ottolenghi..... it is simple and nourishing in the best kind of way. I am going to offer you the abridged and quick version (just buy the cookbook, you won't be sorry!):

Blanch the chard with their stems.

In a pan, with olive oil, add caraway seeds. After a few minutes toss in choppped carrots, chard & stems, Garbonzo beans (1 can). (Fell free to add any veg in your fridge that begs to be eaten!)

Continue to cook until carrots are tender... top with chopped cilantro and a dollup of greek yogurt (if you please).

Serve as is or on top of rice....quinoa...toast.... So easy and so good.

 

Zucchini Chips

There are plenty of recipes for Zucchini Chips online. There is much to be said about how 'delicious', 'amazing' and 'super easy' they are to make. I opted for the simplest recipe: Slice, olive oil and salt. Bake at 225 F (107 C) for 2 hours.

An hour and 15 minutes into it- I peeked and most of the chips were charred and mucky. The occasional thicker chip was not charred but simply shriveled (see below). I did not use anything aside from a knife to slice the zucchini.

I had more zucchini in the fridge so I started over. I sliced the zucchini a little thinker and after 45 minutes I checked the oven. The zucchini looked like the shriveled one above. It seems like there was no in between- the zucchini chips were either destined to be a charred chip or a shriveled soggy zucchini bite. 

I am uncertain about what is going on here but I plan to try again. I love the idea of a baked and crisp vegetable chip.

Any insights in regards to zucchini chips very appreciated!

Focaccia Bread with Toppings

I recently revisited focaccia bread. It has fast become a favorite go to around here. I hadn't ever (in the past) added toppings and always regarded focaccia bread as somewhat boring. Top with onions, garlic, tomatoes.... and voila: Instant goodness.

Here is the recipe I have been using (Recipe adapted from http://www.taste.com.au/):

1/4 cups warm water
2 tsp (7g/1 sachet) dried yeast
2 tsp sugar
3 1/2 tbs olive oil
3 cups plain flour
2 tsp salt 

Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.

Place flour and half of the salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm for 45 minutes or until doubled in size.

Preheat oven to 400 F. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan (I line the pan with parchment paper). Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the toppings into the dough.

Bake in oven for 25-30 minutes or until golden. Serve warm or at room temperature.

This evening I am trying this Olive Focaccia recipe (pictured above) thanks to Pioneer Woman, does it not look divine?

Aglio e Olio

Have you ever had this experience: You discover and eat a dish and fall in love with it. Then time passes and you forget about it. Then more time passes and you rediscover it and fall in love with it all over again? Aglio e Olio is one such dish for me.

Aglio e Olio, I have rediscovered you once again... and it is so good to see you!

No wonder the Beastie Boys named an album after this dish- see here. I just can't stop eating this- the warm chili flakes and garlic suit my mood perfectly. 

Aglio e Olio

Usually served with spaghetti, the sauce is made by sauteing minced or pressed garlic in olive oil. I use a lot of garlic and also add dried red chili flakes. Add the spaghetti then serve with chopped parsley and parmesan cheese (unless you opt for vegan version). 

Kumquat Salsa

The lovely Miss Roon Brown (awesome photographer) came to visit along with her adorable children. As if that wasn't gift enough, she brought a bag of kumquats she had picked from a tree in her yard.... lucky, lucky us. 

Kumquat Salsa from Simply Recipes

• 2 cups chopped cleaned and thinly sliced kumquats
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 Tbsp olive oil
• 1/4 teaspoon red pepper flakes
• Dash of cayenne pepper
• Pinch of kosher salt

I also added the juice of a lime. Mix!