Category Archives: RECIPE

Homemade Spanish Rice

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A few weeks ago, as I was planning our Cinco de Mayo festivities,  I found myself nursing a serious craving for some spanish rice.  Which brought on this revelation– I had never made spanish rice from scratch. What?! I know, I was shocked too. I mean, how could someone who has been cooking up ‘Mexican’ food for her Tex-Mex loving family since she was thirteen have never given homemade spanish rice a go?

Then I realized that it was because I never had to. The quick, easy, just-add-water packets of spanish rice had always been readily available. So why make it from scratch?

Now I’m making it out of necessity since they don’t have those little packets here in Deutschland. However, you should give it a go because your homemade version will have tons less sodium, more fiber, more vitamins, and hardly any preservatives. {and you’ll be really proud of yourself and everyone needs a confidence boost sometimes!}

Regardless of the reason for my inexperience {laziness}, it was high time I remedied the situation. After a little experimentation, I came up with this recipe that will be my go to from here on out. I added black beans for a bit of extra fiber {and to make whole proteins since grains and beans are complementary}, but you can leave them out if you would like.

Homemade Spanish Rice

The Rice
2/3 cup brown rice
1 1/3 cup water

The Goodies
1 tsp oilve oil
whatever veggies you have on hand
1/2 cup black beans {optional}

Some of the veggies I’ve had success with:
red pepper {half}, onion {half}, green chilli {half}, fresh kernels of corn {1/4 cup}, and tomato {half}

The Seasoning
1 Tbsp olive oil
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp chilli powder

Boil your jug and put the rice on to cook. Follow the directions on the packaging for length of time but it is usually about 25-30 minutes for brown rice. {The 10 min quick rices will work if you’re in a pinch, but you will lose most of the yummy fiber that you get from brown rice and it’s less filling.}

When the rice has about 10 minutes left, start heating a deep sauté pan on medium heat and dice up your veggies. I just used what I had on hand, but feel free to add other veggies if you’d like. Tomatoes and green chilies would be great in this too. Add a little olive oil to the pan and toss in your veggies. Rinse your beans and add them too. Cook for about 5 minutes, stirring occasionally.

When the rice is finished, pour a little more olive oil in the pan and add the rice. Stir the rice in with the veggies and black beans. Add the cumin, paprika, and chilli powder and mix well. Cook for 2-3 more minutes so all the flavors can get to know each other and you’re finished.

This is a great side for all your Tex-Mex faves like quesadillas, burritos, and enchiladas. Tonight we are having it with baked beer taquitos!

Blue Cheese Burgers

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Happy Memorial Day friends!

We aren’t letting the fact that we haven’t seen the sun for a week or that today isn’t a holiday in Germany stop us from a little celebration. So if you need a little last minute inspiration, we are here to help.

It doesn’t get much more American, food wise, than burgers and baked beans, so that is what I’m throwing together tonight. Only, being the sophisticated American that I am {stop laughing}, any old burger and beans just wouldn’t do. This burger is stuffed with blue cheese and the beans are full of apples and maple syrup bacon. While grilling for us is out of the question due to the lack of a grill and the downpour that is happening outside right now, I bet these would be amazing on the grill. Try it. Please? Then you can tell me all about how the smokiness of the grill and the blue cheese went together like peas and carrots–because that is what is happening in my head and its making my mouth water {not the carrots obviously}.

Blue Cheese Burger

{adapted for two from Simply Recipes}

The Burger
1/2 pound ground beef
1/4 of a sweet onion
1 clove of garlic
1 tsp whole grain sweet mustard
1 tsp whole grain spicy mustard
1 tsp worcestershire sauce
2 Tbsp whole wheat bread crumbs
1/4 cup blue cheese crumbles

The Bun
2 fresh buns {I used a pretzel roll or, auf Deutsch, ein Laugensemmel}
1 Tbsp butter
lettuce, tomato, onions for dressing your burger up

Start heating up your pan on medium high heat.

In a medium sized bowl combine all of your burger ingredients except the blue cheese. Once they are all mixed together, pat out 4 thin patties {about 1/2 in}. Pile the blue cheese crumbles in the middle of two of the patties and then top with the others. Pinch the sides together so that none of the blue cheese can escape once it starts melting. Put them in the pan and cook until they are at your desired level of doneness {about 10 minutes on one side with the lid on and like 3 on the other without the lid for us}.

While the burgers are cooking, slice your bun and butter both sides. Once the burgers come out place your buns in the pan to toast them for a bit. Then load your bun up with the burger and whatever toppings and condiments you like. I used lettuce, tomato, and leftover apple salsa from the baked beans.  Grab a glass of tea {or a shandy} and enjoy.

Cashew Chicken Noodles with Coconut Peanut Sauce

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For better or worse, one of my favorite things to eat for lunch is a PB&J. I think it stems back to my high school days when our lovely lunchroom ladies whipped up this magical concoction of peanut butter and jelly that was a party in my mouth, and put it on two pieces of Sunbeam {the white bread to beat all other white breads}. They would only sell this amaze-balls delicacy AFTER you had eaten a real lunch. Fortunately, I was told early in my high school career, that if you flash a lunch box and a smile they would sell it to you anyway. And so began my love affair with peanut butter and jelly. My lunch time PB&J {or rather peanut butter and honey} has come a long way since the days of those super refined, albeit tasty, sandwiches. However, when I moved to Germany, I had a bit of a crisis.

You see, Germany does not share my love of peanut butter. When I first moved to Germany, I was living in a small village with my host family. After searching high and low for peanut butter in said small village, I decided to give ‘Erdnuss-Sauce’ a go. For future reference, ‘Erdnuss-Sauce’ is satay sauce—not peanut butter–and it tastes awful when mixed with jam.

After complaining about it incessantly to my English speaking friends and a failed attempt at making my own, I eventually found the American aisle at the stores in the city and now have a healthy supply of peanut butter on hand. I know you were worried.

However, I still had this jar of satay sauce in my cupboard waiting to be used. This recipe was the perfect thing. It is a super quick meal that is perfect for a busy week night and has become one of our go to meals. When we finished up that jar, I decided to try my hand at making my own healthier, less processed version. It was perfection and, even with making my own satay sauce, it still can be knocked out in less than 30.

Cashew Chicken Pasta

{Adapted for two from Armommy}

The Pasta
4 ounces {100 grams} whole wheat pasta
½ of a red pepper, cut into strips

The Protein
1 Tbsp olive oil
1 chicken breast
salt and pepper for seasoning
¼ cup of cashews

The Sauce
{barely adapted from Kitchen Thymes}
1/3 cup crunchy peanut butter
1/3 cup coconut milk
1 tsp honey
1 Tbsp soy sauce
juice from ½ a lemon
1 Tbsp olive oil
sriracha sauce to taste {we use about 2 tsp}

Start by heating up a deep sauté pan on medium heat.

Put the pasta on and cook according to the directions on the package {usually 11 to 13 minutes}.

While the pasta is cooking, slice your red peppers and set them to the side. You’ll add the red peppers to the pasta for the last 4-5 min of cooking.

Cut the chicken into bite sized pieces and season with salt and pepper. Add the olive oil to the pan and throw in the chicken. Cook until the chicken is nice and brown {about 4 minutes on each side if your pan was good and hot}.

While the chicken and pasta are cooking you can whip up your peanut sauce. Add everything {except the sriracha sauce} to a bowl and whisk until it is all mixed together. Add a bit of sriracha. Whisk and taste. Repeat until you have the right amount of heat for you. {If you don’t have sriracha sauce red chili flakes will do the trick too.}

Once the chicken is cooked, remove the pan from the element and add the cashews and drained pasta and peppers. Mix in the peanut sauce, add a bit of fresh black pepper, and you’re finished!

Creamy Avocado Pasta with Roasted Tomatoes

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Let’s talk for a minute about boiling water–because we are full of racy content like that here at Kiwi + Peach.

One of my favorite foods is easily freshly cooked pasta of the whole wheat variety.  I could probably eat it every day.  Unfortunately {or fortunately for my waistline}, before I met the Kiwi, I didn’t really make it much because it took so darn long to boil the water.  Seriously, unless you have one of those Kelly Ripa induction stove tops that boils water in 90 seconds {and if you do, I’m jealous}, it takes at least an hour to bring that big pot of water to a boil.  Okay I’m exaggerating, but it really does take a while and I, for one, do not have the patience for that.  In the past, my solution for this was to cook the whole package of pasta once I got the pot boiling, and I would freeze what I didn’t eat.  This, however, usually led to overeating and to pretty average tasting pasta after it had been thawed.

Kiwi and Peach: Avocado Pasta with Roasted Tomatoes

Cut to the first time I cooked pasta for the Kiwi. After I finally find the pot {we were at his house}, I filled it up with water and put it on the stove.  He, lovingly, asked me what the heck I was doing.  To which I replied “I’m making pasta.  What does it look like I’m doing?  Dinner will be ready in an hour because I have to wait for this massive amount of water to boil.”  He then, lovingly, filled up the kettle, or jug as we like to call it, and flipped the switch.  In less than two minutes the water was happily boiling away.  He added it to the pot, which I had emptied, and less than a minute later it was already back to a boil.  So simple.

Of course, I still cooked the whole package of pasta and made him eat pasta for a week, but that is beside the point.  I have since learned how to cook for two, but most importantly, I have learned how to boil water in less than 5 minutes.

What about you? Growing up, did you use a jug to boil water for pasta? My mom is very anti gadgets so its entirely possible its just a weird family quirk that caused me angst all these years.  Or is it more a difference in our American vs Kiwi upbringing?

Kiwi and Peach: Avocado Pasta with Roasted Tomatoes

Avocado Pasta with Roasted Tomatoes

{adapted for two from Flourishing Foodie}

The Roasted Tomatoes
10 cherry tomatoes
1 Tbsp olive oil
2 tsp salt

The Sauce
1 ripe avocado
1 clove of garlic
½ tsp salt
juice from 1/2 a lemon {or about 1 tbsp}

The Pasta
4 ounces {100 grams} whole wheat linguini
about 1 Tbsp salt
about 1 tsp olive oil

Preheat your oven to 300°F {150°C}.

Rinse your tomatoes and then cut them in half lengthwise.  Line a baking sheet with baking paper and scatter the tomatoes on it.  Drizzle with olive oil and sprinkle with garlic salt and, if you’d like, any herbs you have laying about.  Give them a toss and put them in the oven for about an hour.

Your kitchen will smell amazing!  Go be productive for a half hour {or browse Pinterest}, and come on back when your tomatoes have about 20-30 minutes left.

Boil your jug and start heating a large pot on medium high heat.  Pour the water into the pot, add a bit of salt and a bit of oil, and bring back to a boil.  Add your pasta and cook according to the package directions {usually 11-13 minutes}.

While the pasta is cooking, scoop the yummy parts of the avocado into a food processor.  Add a clove of garlic, salt and pepper, and squeeze some lemon juice in there as well.  Turn it on and mix until it has a creamy consistency and is mostly lump free.

When the pasta is finished, drain it and return it to the pot.  Add the avocado sauce and mix well.

Go ahead and plate the pasta.  The tomatoes should be finished by this point, so strategically place them on your pasta {making sure to hide a few extra in yours}.  Garnish with freshly grated parmesan and fresh ground black pepper and enjoy!

Kiwi and Peach: Avocado Pasta with Roasted Tomatoes

Istanbul Salad with Walnut Honey Mustard Dressing

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One of my favorite things about traveling is trying local foods at the places the locals eat.  You learn so much about a culture through their food.  The way it is prepared lends insight to the community built around that preparation and consumption.  Sometimes its awkward {like when the waiter has to come over to show you how to eat your meal} and sometimes you just end up randomly pointing to something and taking a chance, but I’ve yet to have a downright terrible experience.

A few months ago, on our trip to Istanbul, we ate at this great modern Turkish restaurant, Lokanta Maya {website is in Turkish}.  They use all local, seasonal ingredients and come up with a new menu of simple, yet delicious dishes daily.  My favorite bit of the meal was our starter–a salad with pears, figs, fresh goat cheese, and nuts.  It was fresh, flavorful, and surprisingly filling {which was good because my chickpea stew was loaded with carrots}.  My first order of business when we got back, after doing the washing, was to recreate that salad.

I changed a few things based on what I had on hand, and I couldn’t recreate the dressing {I don’t know what magical yumminess they had in that thing}.  As a re-creation it wasn’t a complete success. However, the resulting salad was still amazing–delicious in its own right.  Its different from the original but still fresh, flavourful, and very filling.

Istanbul Salad with Walnut Honey Mustard Dressing

The Toppings
1 firm pear
2 figs
1 Tbsp butter
1 Tbsp brown sugar
5-6 walnuts

The Dressing
{adapted from Tupelo Honey Cafe’s Pecan Vinaigrette recipe}
5 walnuts
1/4 cup white wine vinegar
2 tsp whole grain sweet mustard
2 tsp whole grain spicy mustard
1 clove of garlic
1 Tbsp honey
salt and pepper
1/2 cup canola oil
1/2 cup olive oil

The Salad
mixed field greens
¼ cup blue goat cheese, crumbled

Get started by shelling all of the walnuts and set them aside.

Start heating the frying pan on medium heat while you peel and slice the pear into thin slivers.  When its hot, melt the butter in the pan then add the pears and half of the brown sugar.  Cover the pan and let the pears cook for 10 minutes to get them nice and soft, stirring occasionally.  While the pears soften up, you can go ahead and crank out that dressing.

Using a food processor, grind up half of your walnuts until they are the texture of course meal.  Empty them into a small bowl and set aside.  Add the vinegar, mustards, garlic, and honey to the food processor and blend.  One tablespoon at a time add the oil, blending in between additions, until all the oil is added.  If you have one of the fancy food processors where you can add it as it blends, even better.  Do that! But I don’t, so I do it one tablespoon at a time.  Put the nuts back in the food processor, give it a blend, and you’re finished.  Now back to the toppings.

Thinly slice the figs and add them, along with the remaining walnuts, to the pears. Sprinkle with the rest of the brown sugar and give them a gentle stir {the figs are a little fragile}.  Let them candy up for about 4 minutes and then remove them from the heat.

While your figs are getting yummy, wash your greens if they haven’t been washed yet and divide them between your two bowls.  Add your toppings and dressing, and top the whole thing off with those delicious bits of crumbled blue cheese.