A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Month: May 2018

Blueberry Peach Lemonade

Blueberry Peach Lemonade

I came across this recipe in Pinterest (of course) and I had the last of some blueberries in the freezer that I wanted to use up so I pinned it.  Then today I made a peach pie using some homecanned peaches I had made. I […]

Lemon Ginger Turmeric Drink with Mint

Lemon Ginger Turmeric Drink with Mint

I am still trying new recipes in order to use up spices I bought in Costa Rica. Primarily turmeric, but I also have some black pepper.  Those were both from Finca Luna Nueva, a biodynamic farm and eco-lodge where we stayed.  I also bought some […]

Cinnamon Turmeric Iced Tea

Cinnamon Turmeric Iced Tea

I’ve been pinning all kinds of different recipes using turmeric.  I bought some of Finca Luna Nueva’s turmeric while vacationing in Costa Rica, and have been trying to make sure I use my food souvenirs instead of waiting for ‘something special.’

(check out Finca Luna Nueva here)

Today I made this Cinnamon Turmeric Iced Tea from Fooduzzi.

It’s delicious!

I used turmeric from Finca Luna Nueva, Cinnamon from Penzey’s, and local honey.

Everything except the lemon goes into the bottom of a French press.

I like strong iced tea, so I used a full two tablespoons of black tea.  You add hot water, stir, and let it steep.

Then press and let it cool a bit.

Fill with ice and let it get to room temperature.

Press it again to strain out the leaves, add some lemon to a glass with ice, and pour in the tea.

Find Fooduzzi’s recipe and method here.

If you read the comments on her blog a lot of people ask why she used a coffee press, and she said basically because that is what she had handy at the time. You can use any other method for steeping and straining tea that you might have.

This is really good as is, but I might add slightly more turmeric next time, and test it with a pinch of black pepper as I understand that assists in really getting the benefits of turmeric.

But at only 1/8-1/4 tsp of turmeric, I’m going to have to start trying more of those turmeric recipes that I’ve pinned in order to use it up!

Grilled Lemon-Oregano Marinated Porterhouse Cut Pork Chops

Grilled Lemon-Oregano Marinated Porterhouse Cut Pork Chops

I posted this originally back in 2016, but just provided a link to the recipe that I originally used.  But, I’ve been making it regularly since then, and have my own way of doing things, so I decided it was time for a new post. […]

Baked Egg in Avocado

Baked Egg in Avocado

I have been eyeing eggs baked in avocados for some time. This morning I decided to give it a try for breakfast. I looked up a few methods and recipes online, and got started. It’s really hard to call this a recipe though. After slicing […]

Herb Pots, Tomato Plants and What’s Been Happening in My Kitchen

Herb Pots, Tomato Plants and What’s Been Happening in My Kitchen

April and May is always a busy time of year for us.  We go to Texas nearly a month for spring migration birdwatching, and of course when we get back it’s all about getting ready for the summer.  So I haven’t been posting much because while I have been cooking, I haven’t been doing many new recipes.

I’ll be cooking again soon, and when I do, I’ll be able to take advantage of the annual herb pots.  I got these planted today:

Hopefully I will be able to add some Thai Basil to the herb garden on the deck, but so far I have: Sweet Basil, Italian Oregano, Hot and Spicy Oregano, Spearmint, Peppermint, mint labeled Julep?, Parsley, Rosemary, Thyme, Sage, Onion Chives and Lemongrass.  I don’t seem to have much luck with Cilantro, so didn’t buy any this year.  I need to think about what I might be missing!

My efforts to grow tomatoes on my deck continues.  One of the issues last year was that when we had hard rains my five-gallon buckets simply filled up with water.  Although I got tomatoes last year, I think I can do better!  This year I stacked something called Better Than Rocks in the bottom of the buckets before adding soil.  It should provide space at the bottom for water to drain away from the roots.

So this year, I’m hoping for:

Sweet 100’s

And Better Bush

And Cherokee Purples

I can’t wait to use all of these in my kitchen.

I have been cooking, like I said.  Some no recipe, some repeats.

This morning I made a pot of Chile Colorado, using Santa Cruz Chili and Spice Company chili powder. It’s fabulous, and I describe it on this blog, just search on Colorado.

I couldn’t resist asparagus at the farmers market this weekend, so grilled some for dinner last night, along with chicken marinated in a lime jalapeño marinade I bought, then grilled the chicken along with the aspargus.  While delicious, it was really spicy so I took some more of the sauce from the bottle and mixed with sour cream to make a tasty but not searing side sauce.

I made a salad and realized it was basically a Mexican Shrimp Cocktail without the sauce, so went ahead and made the sauce to turn it into one and it was delicious.  Mexican Shrimp Cocktail recipe also on the blog.

When I first got home from Texas, I made Yogurt Aleppo Pepper marinated chicken thighs (recipe here on the blog) and had a quick salad with avocados, tomatoes, and made a lime crema to dress the salad.  So simple and delicious.

While away, I made the Third Times the Charm Pound Cake (it was a hit) as well as the best Chocolate Cake ever.  I made Lasagna for a crowd of 52 (tripled the recipe!) Pot Roast, Spaghetti, and Pork Roast for slightly smaller crowds!

We are home for awhile, and hopefully I’ll have some new adventures in my kitchen soon.

Crunchy Whole-Protein Tortilla Chips

Crunchy Whole-Protein Tortilla Chips

I often crave salty, crunchy things, but try to keep a check on things like chips. I’m a fan of Ezekiel sprouted grain bread, and have been trying a few of their other products like cinnamon raisin bread and these sprouted grain tortillas. This is […]