Tag Archives: main

Strawberry Red, White, and Blue Cheese Salad

Posted on by

Last summer the Kiwi and I took a trip to Amsterdam, and while we were there, we got some of the tastiest blue cheese in the world. Since the cheese was special {tastiest in the world I tell you}, I didn’t want to use it on just an average meal. I wanted whatever we were going to make with it to be excellent in its own right, but, at the same time, complement the blue cheese perfectly. And that, my friends, is how the idea for this salad was born. The dressing is the Kiwi’s brain child via a Gordon Ramsey TV show he saw once. He originally made it for me as a syrup for my birthday pancakes, so calling it a dressing is a bit generous, but you won’t be disappointed. The amounts of powder sugar and balsamic vinegar here are just guidelines. Feel free to be a bit liberal, it will reduce and thicken either way.

Are you like this too with special ingredients {or any product for that matter}? Do you ration it and only use it on special occasions? I ration pecans too because we can’t find them here in Germany.  We got two bags when we were in Ireland this past fall, but we are down to our last few nuts now. Sad day.

Anyway…

Last month, the Kiwi had a 6 hour layover in Amsterdam on his way back from a business trip. Instead of sitting around at the airport, he decided to head into the city and go in search of more of that blue cheese. Luckily he found it, so naturally the first thing I made with it was this beauty. {Obviously, we’ve made this with blue cheese from the shop and its great too.  I’m just telling you about the Dutch blue cheese because its out of this world and if you’re ever there you should get some.}

This would be a great addition to any summer cookout. It’s really simple to whip up and I promise people will rave!  {Plus you’ll get props for bringing a salad!  You healthy thing you–just don’t mention all the sugar in the dressing.}

Kiwi+Peach: Strawberry Red, White, and Blue Cheese Salad

Strawberry Red, White, and Blue Cheese Salad

The Salad
mixed field greens {I usually use a whole 500 gram bag, but it depends on how much you like rabbit food.}
1/2 cup blue cheese, crumbled
1/2 cup chopped pecans

The Dressing
1 pound of strawberries {3 1/2 cups}
2 Tbsp maple syrup
2 Tbsp balsamic vinegar

Before getting started, wash and dry your greens and return them to the fridge. This will make them nice and crisp.

Start heating your frying pan over medium high heat. Wash, core, and cut your strawberries into fourths. Throw them in the hot pan and add the maple syrup. Stir it in and then add the balsamic vinegar. Give it a stir and then let it simmer away for about 3-5 minutes or until it is thickened a bit and the strawberries are soft but not completely broken down. At this point I transfer it back to the bowl and put it in the fridge to chill a bit so that it doesn’t wilt the lettuce too much.

While the strawberries are cooling down, you can assemble the rest of the salad. Plate up your lettuce and generously sprinkle with the blue cheese crumbles and chopped pecans. Top with strawberries and eat up!

Lauren’s Summer Favourite

Posted on by

The Kiwi has lovingly volunteered to help me out and share a few recipes of his own while we are away on holiday. Today’s recipe was the first thing he ever made for me {before he even knew about my love of coconut}, so I find it quite fitting that it’s the first thing he is sharing with y’all as well! So, without further ado, I’ll turn it over to the Kiwi.

I have no idea what the original source for this recipe was—I appropriated it from a couple of friends I was staying with after watching them make it and then made it my own—so there isn’t really a name for it. This was the first thing I ever cooked for Lauren {having not yet located a supply of lamb mince in Munich to make my usual favourite}. Ever since then it’s just been known to us as “Lauren’s favourite”.

Suffice to say, this dish comprises a range of diced vegetables in a coconut sauce, served over pasta. As well as being extremely tasty, it features an agreeable spectrum of colours and feels perfect for a summer’s evening. If you’re feeling carnivorous, or you just have some leftover {cooked} chicken to use up, then you can stir it in at the end, but it’s really not necessary.

Kiwi+Peach: Lauren's Summer Favourite {written by the Kiwi}

Lauren’s Summer Favourite

The Pasta
200g {6 oz} whole wheat spaghetti
1tsp salt

The Sauce
½ a large zucchini
1 small red bell pepper
1 small yellow bell pepper
½ a large eggplant
2 tsp salt
1 Tbsp olive oil
1 tsp whole wheat flour
½ can {200mL or 6 oz} coconut milk
¼ cup grated parmesan cheese
⅛ tsp ground black pepper

Chop all of the vegetables into roughly 1.5cm {½ inch} cubes. Eggplant can sometimes have a bitter taste in the liquid around the seeds, so chop that first, place it in a bowl and sprinkle liberally with salt to draw out the moisture. Set aside while you prepare the other ingredients, or even do this step half an hour ahead if you have time.

Preheat a large frying pan on medium-high. You’ll be sautéing the vegetables so that they cook quickly without turning to mush.

Separately, bring a pot of salted water to the boil in preparation for the pasta. Where I come from not even the poorest English Lit grad student could imagine life without an electric kettle and this job takes two minutes. However, in America folks prefer to eschew such cheap and easily-available conveniences in favour of heating the water laboriously on the stove.

The zucchini takes the longest to cook, so add it to the frying pan first along with the oil and start sautéing. After a couple of minutes add the peppers and finally, after a few minutes more, wash the salt off the eggplant cubes and add them to the pan as well. You’ll want to begin cooking the spaghetti as directed at about this point. Continue sautéing until the vegetables are soft, but not yet starting to break down. This process takes about 5-10 minutes in total.

Reduce the heat to medium and add the flour to soak up any remaining oil. Stir for about a minute, then add the coconut cream. Grind in the pepper and grate in the parmesan cheese. I recommend moving to Europe, where you can bind blocks of genuine Parmigiano Reggiano in every supermarket fridge. That doesn’t make a big difference to the recipe; it’s just something I like to recommend.

Continue cooking and stirring for a few minutes until the sauce is thickened. Serve over the spaghetti with a little grated parmesan and black pepper for garnish.

Sesame Chicken

Posted on by

In college, my roommates and I wouldn’t think twice about ordering ‘Chinese’ take out. It was so easy! Our favorite place was just down the road, but of course we had them deliver it anyway. So we’d give them a call and 15 minutes later {give or take 5 minutes depending on if the dogs got out when the delivery guy showed up}, we’d be sitting down with our delicious, delicious General Tso’s, Mongolian beef, or sesame chicken… and a boat load of white rice… and maybe a egg roll or two. As good as it was though, we knew it wasn’t good for us.

About a month after I got to Germany, I started really craving some sesame chicken. The thought of trying to decipher German with a Chinese accent on the phone to order take out was just too much, but out of that moment of punking out came a wonderful discovery.

There are so many reasons to make your take out ‘Chinese’ yourself. Its not hard. {Okay. Its harder than it being delivered to your door, but technically speaking, its really not difficult to make.} It takes 30 minutes tops, it’s cheaper, and, most importantly, it’s so much healthier!

Kiwi+Peach: Sesame Chicken

Sesame Chicken

{adapted for two from Slender Kitchen}

The Sauce
3 cloves of garlic, minced
2 Tbsp soy sauce
2 Tbsp brown sugar
2 Tbsp white wine vinegar
3/4 cup chicken stock

The Rice
1 tsp olive oil
1 egg
1 heaping cup of brown rice
2 cups water
1 tsp salt

The Goods
2 chicken breasts
pinch of salt
a few grinds of fresh ground black pepper
2 tsp whole wheat flour
1 Tbsp coconut oil
whatever veggies you have on hand {I’ve used finely diced zucchini and onions and broccoli all with good results.}
1/4 cup sesame seeds

Preheat oven to 400°F/200°C.  Start heating an oven-safe pan on medium heat and a medium size pot on high heat.  Boil your jug too.

While all of that is heating up, grab a bowl and whisk together all of the ingredients for the sauce.

Then we’ll get the rice started.  Measure the water from the jug and add it to your pot.  Once its boiling, throw your salt and rice in and give it a stir.  Lower the heat to medium and set your timer.  Cook according to the package instructions {usually 25-30 minutes for brown rice}.

In the pan, heat the olive oil and crack your egg.  Scramble for a couple minutes until its cooked through.  Put the cooked egg in a separate bowl and set aside.  Return pan to the heat.

Cut your chicken into bite sized bits and add it to a bowl.  Add the salt, pepper, and flour and let sit for a minute while you chop your veggies.  Add the coconut oil to the hot pan and add your chicken and veggies.  Cook for about 3 minutes on each side or until the chicken has turned light brown.  Pour the sauce in the pan and transfer the pan to the oven.  Bake for 20 minutes.

When it’s finished baking, take it out and sprinkle with sesame seeds.  Serve the chicken over the rice and be proud you didn’t order take out!

Spanish Chicken

Posted on by

We leave for our two week Tour of Italy tomorrow!

Weirdly, this week has flown by {usually the week before vacation drags, yea?}, but it’s probably just because I’ve had so many last minute things to get done. My to do list is two pages single-spaced! I can’t wait to get on the road and just relax!

Even though we will be away, we don’t want you to worry. We would never just abandon you for two whole weeks! The Kiwi and I have made sure that you will still have some great content in our absence. We’ll have new songs for your kitchen playlist, some great links from around the web, and loads of great recipes like this one which according to the Kiwi is the “best thing in the history of the world, ever.”

Kiwi+Peach: Spanish Chicken

Spanish Chicken

{adapted for two from Life is Great}

The Chicken
2 bone in chicken thighs and legs
1 Tbsp olive oil
1 tsp fresh oregano, chopped
1 tsp fresh rosemary, chopped
salt and pepper
zest from 1 orange

The Sides
1 sweet potato
1 red onion
1/2 of a large chorizo sausage {about 4 ounces/125 grams}

Preheat the oven to 400°F/200°C.

Line a baking pan with parchment paper. Then wash the chicken and pat dry. Make sure it is really dry because we want the skin to crisp up! Put the chicken in the pan and drizzle with olive oil. Sprinkle with the herbs, salt and pepper, and the orange zest then rub everything into the chicken really well. Pop it in the oven for a total of 60 minutes.

After you’ve put the chicken in to cook, peel and chop your sweet potato into 1 inch sized bits. At the 45 minute mark, take the chicken out and add the sweet potatoes to the pan then return to the oven.

Next, peel and chop your chorizo into 1 inch sized chunks. Go ahead and slice your onion into thick slices as well. At the 30 minute mark, take the chicken and potatoes out of the oven and add the chorizo and the onions then return it to the oven.

At the 15 minute mark, remove the pan again and using a basting brush, spread some of that yummy chorizo juice on the chicken and then return to the oven for the last 15.

When it’s finished plate it up and enjoy!

Veggie Drawer Pasta

Posted on by

A big part of cooking for two is planning your meals so that you can use leftover ingredients before they go bad. For the most part, I’d say that the Kiwi and I do pretty well on that front, but we certainly aren’t perfect. Veggies are the hardest for us. We always end up with random halves just hanging out on the veggie shelf.

It’s always handy to have a couple super flexible recipes up your sleeve so you can just use up anything that is about to go off. This is one of my favorites for using up leftover veggies. You can throw just about any veggie in this and it’s going to taste great.

Veggie Drawer Pasta

{heavily adapted for two from Goddess of Scrumptiousness}

The Marinade
2 chicken breasts
1 Tbsp olive oil
juice from 1/2 of a lemon
zest from 1/2 of a lemon
salt and pepper

The Tomatoes
15 cherry tomatoes
1 tsp fresh rosemary, chopped
1 Tbsp olive oil
salt and pepper

The Pasta
4 oz whole wheat pasta

The Veggies
1 Tbsp olive oil
whatever you have on hand {I’ve had success with zucchini and bell peppers, but spinach would be great too.}

The Garlic Sauce
2 Tbsp butter
1 Tbsp whole wheat flour
2 cloves of garlic
1 cup chicken stock

Preheat the oven to 300F/150C.

First we need to put our chicken in to marinate. Cut your chicken breasts in to bite sized pieces. In a small bowl mix your marinade ingredients together and toss the chicken in. Coat well with the marinade and put it in the fridge until you’re ready for it.

Slice your cherry tomatoes lengthwise and scatter them on a lined baking pan. Drizzle with olive oil and toss on your rosemary, salt, and pepper. Give it a stir so that all the tomatoes are covered and pop it in the oven for 45 minutes.

Take a break. Have a nice glass of tea and peruse Pinterest for a bit.

When the tomatoes have about 20 minutes left start heating a large pan on medium high heat. Boil your jug and start heating a large pot on medium high heat too.

When the jug finishes boiling put your pasta on. Cook according to the directions in the package {usually 11-13 minutes for whole wheat}. When the pasta is finished drain the water and set it to the side.

Chop the veggies you’re using into bite sized pieces and grab your chicken from the fridge. When your pan is nice and hot, pour in the olive oil and add your chicken and veggies. Let cook them cook for about 3 minutes on each side.

Now we’re going to get fancy with the sauce. Push the chicken and veggies to the edges of the pan making a whole in the middle like a donut. Drop in the butter and when it’s melted sprinkle with flour. Add your minced garlic. Slowly add your chicken stock whisking while you pour to avoid clumps. Stir your chicken and veggies in with the sauce and then let it simmer away for about 5 minutes our until the sauce is thick enough for your liking. Add the pasta to the pan and mix well. Plate up and top with the roasted tomatoes and some yummy parmesan cheese.

Chicken Pesto Pizza

Posted on by

When I was growing up, Friday night was pizza night. My earliest memories of Friday Pizza Night was scarfing down Pizza Hut while glued to Boy Meets World on TGIF. This later evolved into scarfing down Dominoes on my way to football games, but I think we can see the trend.

Not all pizza is made for scarfing though. While granted Pizza Hut and Dominoes are not the kings of culinary sophistication, pizza can be so much more than just a “junk food.” It’s a blank canvas that you can fill with all your favorites in creative and tasty ways. It can even be…healthy.

The Kiwi and I can do some damage to this size of a pizza. I usually only end up with one piece for lunch the next day. However, if you were to have a nice side salad with it, I’m sure you could eke out a few extra slices to get you through lunches for a couple of days.

Chicken Pesto Pizza

The Base
pizza dough
½ cup pesto

The Toppings
½ of a red onion
1 Tbsp olive oil
1 chicken breast
pinch of salt and pepper
½ cup of grated cheese {I used gouda, but parmesan or mozzarella would be good too.}

Preheat your oven to 475°F/240°C. {The longer your oven preheats the better. You want a really hot oven!}

Start heating a pan on medium high heat. While it’s heating up, slice your onion. When it’s hot, melt the butter in the pan and add your onions and brown sugar. Give it a good stir and let them cook for about 5-8 minutes or until they are nice and caramelized, stirring frequently. Transfer to a small bowl and set aside. Return the pan to the heat and add the olive oil.

While the onions are caramelizing whip up your pesto. Then get to work on the chicken. Cut it into bite sized pieces and sprinkle with some salt and a few grinds of black pepper. Pop the chicken into the pan and cook on each side for about 3 minutes.

Spread a healthy layer of pesto on your rolled out pizza dough. Then layer on the caramelized onions and the chicken. Finally top with grated cheese, and pop it in the oven for about 10-15 minutes or until the crust is a bit brown around the edges and the cheese is all melted. Slice it up and enjoy!

Orange Chorizo Man Salad

Posted on by

A rule of thumb in nutrition is the more colorful your plate the larger variety of nutrients you’re getting from your food. Following that logic, this salad is the king of nutritional variety. With lots of dark leafy greens, bright red peppers, black olives, and juicy chunks of orange, its as full of nutrients as it is taste, and the chorizo adds that savoriness {and protein} that many salads lack. I lovingly call this the man salad because its salad that even your carnivore can get on board with. In fact, this was actually in the Kiwi’s rotation long before he met me. What good taste he has.

Orange Chorizo Man Salad

{adapted for two from the Company’s Coming 30 Minute Meals cookbook}

The Protein
1/2 of a large chorizo sausage {about 4 ounces/125 grams}
5 or 6 walnuts {or pecans}

The Goodies
8-10 leaves of romain lettuce
1 orange
1/2 of a small red onion
1/2 of a roasted red pepper
2 Tbsp olives

The Dressing
2 Tbsp olive oil
1 Tbsp white wine vinegar
1 clove of garlic
1 tsp brown sugar
1/2 tsp red pepper flakes
dash of salt

Preheat your oven to 350°F/175°C. Shell your walnuts and pop them in the oven to toast for about 5 minutes.

While they are toasting start heating a pan on medium heat. Peel the casing off of your chorizo and slice it into 1/2 inch chunks. Toss it in the pan and cook for about 15 minutes or until the outside has crisped up. When it is finished cooking, transfer the chorizo to a paper towel and blot the grease off.

While the chorizo is cooking you can prepare the rest of the goodies for the salad and make your dressing.

Tear up your lettuce and put it in a large salad bowl. {For crispier lettuce, wash your lettuce the night before. Pat the leaves dry on paper towels and then layer them between the now damp paper towels. Put it back in the fridge over night in the crisper drawer.} Peel the orange and cut each wedge into thirds. Thinly slice the red onion and roasted red peppers. Rinse your olives. Then toss them all into the salad bowl with the lettuce. When the chorizo and walnuts are finished toss them in as well.

For the dressing, break out the food processor.  Toss in all of the ingredients and process until the garlic is in tiny pieces and its well mixed. {If you don’t have a food processor, mince your garlic and then you can just throw all the ingredients in a jar.  Pop the lid on and give it a shake.}

Pour the dressing in the salad bowl and toss the salad well. Serve it up and enjoy your colorful man salad.

Spicy Baked BBQ Hot Wings

Posted on by

The Kiwi and I are big fans of the spicy stuff. We like that added kick of flavor, and the fact that it gives us an excuse to pair whatever we are eating with cheese {you know, for the casein}. We aren’t that crazy though. This one time, in the States, we went to this wing joint where you had to sign a release form to order their hottest level of spicyness. Insane! There is a point where things stop being flavorful and become straight up painful. {I’m looking at you Mr. Habenero.} This sauce is the perfect mixture of flavorful spicyness  and savory sweet–the way that BBQ sauce should be. {Sorry Carolina style fans.}

Seeing everyone on Facebook getting their football tickets for next season {sob} reminded me of the first time I made these. We were ‘tailgating’ in our living room for the first UGA game of the season. We started in on the wings and naturally, once we had the sauce all over our hands and faces, the video feed freezes and continues to do so every couple of minutes through out the game. {face, palm} Moral of the story? Don’t eat these wings when you’re going to have to tinker with fancy electronics.

82 days people. Go Dawgs!

Spicy Baked BBQ Hot Wings

The BBQ Sauce {makes 1 cup of sauce}
1/4 cup honey
1/4 cup maple syrup
1/4 cup ketchup
1/4 cup worcestershire sauce
1 tsp paprika
2 Tbsp hot sauce

The Bird
10 pieces bone in chicken wings

Preheat your oven to 400.

Combine everything in a large sauce pan and bring it to a boil stirring constantly. Once the mixture starts getting darker {from the sugars caramelizing}, turn the heat off and keep stirring. Let it cool and then taste test it. Add more of any of the ingredients you think it needs. If it’s too spicy, add more ketchup.

Line up your wings on a lined baking sheet and brush the sauce on the top of each wing. Flip it over and do the same thing on the other side.

Put it in the oven and bake for 10 minutes. Get the pan out, brush the tops with more sauce, flip, brush the other side with more sauce, and put it back in. Repeat until they have cooked for a total of 30 minutes.

While the wings are cooking, whip up a blue cheese dipping sauce because you’ll want something to cut the heat {or at least I do}. I usually pair the wings with a green veggie side like steamed broccoli or green beans, so I feel better about the fact I’m eating wings. But sometimes we have it with fries too.

Fried Egg BLT

Posted on by

Today was mad crazy for me. Most days I really look forward to cooking dinner. My evenings in the kitchen are my me time, and I love that I get to create something everyday. But we all have off days. Today was one of those days. I needed something quick and easy that required minimal brainpower because it’s Friday and I’m running on severe sleep deprivation. Today’s recipe is the perfect dinner for a busy day, and, bonus, you probably already have all of the ingredients in your fridge.

Fried Egg BLT

The Goods
4 slices of bacon
2 eggs
1 tomato, sliced
2 lettuce leaves
2 buns

The Dijonniase
2 Tbsp mayo
1 tsp whole grain sweet mustard
1 tsp whole grain spicy mustard
pinch of salt and pepper

Fry the bacon on medium heat. If you can get maple or peppercorn bacon, do it! It’s super tasty. Since the only bacon we can get here in Munich seems to be the basic stuff {or in large chunk form}, I always add a couple of grinds of pepper and a bit of maple syrup to the pan when I’m cooking the bacon, but I’ll leave that to your discretion.

While the bacon is cooking, prep for the rest of the sandwich. Slice your tomato, grab your leaves of lettuce, slice the bread, and make your dijonnaise.

We don’t use dijonnaise very often, so there really is no point in taking up valuable space in our tiny fridge with a jar of it—especially since it is just a combo of mayo and mustard, which we are going to have in the fridge anyway. You can whip this up in a fraction of a minute. Promise. Just mix it all together.

When the bacon is done, set it to the side and get to frying your eggs. The bacon grease should be enough for your eggs not to stick, but if you want to add a bit of olive oil to be on the safe side go for it. Crack your eggs into the pan and let them cook until the bottom is pretty solid. Carefully flip them over. The goal is to not break the yolk. Depending on how you like your yolk {runny, completely done, etc.} cook them for a bit more. I like mine runny so I usually only do about 30-45 seconds on that side.

When your eggs are done, its time to build your sandwich. Spread the dijonaise on both sides of the bun and layer up your goodies. On days like this I serve it with salt and vinegar potato chips {my weakness} and tell myself we have enough veggies on the sandwich. If you’re feeling ambitious, whip up some sweet potato fries or green beans.

Cashew Pesto from Tupelo Honey Cafe

Posted on by

I was late to the pesto party. Up until 2010, I probably couldn’t have even told you that there was basil in it. {Don’t hate.} Until… one of my roommates started having it every night {well that or Kraft Mac and Cheese}. I was intrigued, and then I was hooked. While I like the pesto in a jar just fine, it’s hard for me to use up the whole jar before I start thinking that the contents are getting a bit questionable {which probably explains why she had it every night}. If you have a food processor, making it yourself could not be simpler. Plus it is so much fresher and you can easy to control the amount you’re making so you don’t end up wasting money. Not convinced you should make your own yet? It you make your own, you can use cashews. I wish I could take credit for this pesto recipe, but I can’t. It’s from the Tupelo Honey Cafe cookbook and just like the name implies it is made with cashews instead of pine nuts. I love pine nuts, but these cashews take this stuff to a new level.

Kiwi and Peach: Cashew Basil Pesto

Cashew Pesto from Tupelo Honey Cafe

{makes about 1/2 cup}

1/2 cup fresh basil leaves {pack as much in there as you can}
1/3 cup salted cashews
2 cloves of garlic
juice from 1/2 of a lemon {1 Tbsp}
pinch of salt
a few grinds of fresh ground black pepper
1/3 cup olive oil

Add all of the ingredients to your food processor and process. Technically you are supposed to drizzle the olive oil in gradually as you process, but my food processor isn’t fancy enough to have a hole into which to drizzle. I’ve never had a problem just doing it all at the same time, but if you do, try the adding it gradually method. One of our favorite dinners is whole wheat pasta {fusilli, spaghetti, it doesn’t matter} tossed in pesto with these oven roasted tomatoes. Add a healthy amount of parmesan cheese and a bit of cracked black pepper and I call that dinner.

{This post contains an Amazon affiliate link. That means that if you head over to Amazon from the link and choose to buy the book, a tiny bit of the money you spent on the book will come back to me for the referral.}