Penny Carrot Salad
So easy and so good, this salad is also very sweet, so I am sharing it with my Kuwaiti friends. (Is it possible to be Kuwaiti and not have a sweet tooth?)
It is called Penny Carrot Salad because you cut the carrots into round pieces about 1/4 inch thick, so that they look like coins. Do not over cook, or you will have carrot mush! Especially good on hot summer nights.
2 lbs (4 cups) sliced, cooked carrots
1 large onion
1 large green pepper
1 can tomato soup
1/2 cup olive oil
1 cup sugar
1/4 cup vinegar
1 teaspoon worcestershire sauce
1 teaspoon mustard
Mix liquid and seasonings together and pour over drained carrots as soon as they are finished cooking. Refrigerate overnight. Keeps well.
Cynthia’s Praline Cake
My friend Cynthia, who knows I love mysteries, confessed to me that it was HER praline cake featured in JA Jance’s Joanna Brady series, and that she was the Cynthia who, in the book, brings it to the community potluck supper. And . . . she shared the recipe with me!
My friends, it is an easy recipe if you have the ingredients on hand (oats, brown sugar, butter) but I warn you – no substitutions! Yes, it is full of sugars and fats – why do you think it tastes so good??
Cynthia’s Praline Cake
(This is another one you can make in two 8″ round pans, and freeze one for later.)
1 cup quick-cooking oats
1 cup cold water
1 cup white sugar
1 1/4 cups brown sugar
1 cup oil
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Icing
1 stick butter (1/2 cup)
2 Tablespoons milk
1 cup packed light brown sugar
1 1/4 cut chopped pecans
In a small bowl combine the oats and water, set aside. In another small bowl, combine and mix the dry ingredients – the flour, soda, cinnamon and salt.
In a larger mixing bowl, cream together the sugars, oil and eggs. Beat, add the oat mixture alternately with the mixed dry ingredients. Mix well.
Pour into greased and floured 9 x 13 inch baking pan. Bake at 350 degrees for 35 – 40 minutes.
For the icing: Just before the cake is done, combine butter, milk, and brown sugar in a saucepan, bring it to a boil and boil for one minute. Add the pecans and mix. Spread over cake.
For Jewaira, who always asks for pictures, this is what the finished cake looks like:
Shop and Eat Locally
I’m fascinated with the concept of trying to eat “local” and there is an article in Wired: How to Shop and Eat Locally that tells us more about it. Below is an excerpt:
Innumerable books and other media extol the virtues of eating food that’s grown and processed near you: it benefits the planet, it benefits the farmers, it tastes better, it’s better for you. ReadMichael Pollan or Barbara Kingsolver for examples.
But piecing together a local menu isn’t as easy as going to the Local aisle of your supermarket. Here are some tips for bringing your meals closer to home.
Start small. Shopping locally goes against the grain (pun intended) of our globalized economy, so it’s not the easiest thing to do. Even if you live in a region that’s rich in vegetables and meats, chances are you won’t have easy access to staples like sugar, salt, oil, and flour. Just focus on what you can get, and keep an eye out for sources and/or substitutes for what you can’t.
Personalize. If you want to try the classic 100-mile diet, you can find your personal 100-mile radius at 100milediet.org.
Get a supplier. You can find farms, greenmarkets, and locally oriented stores in your area using web tools offered atEatwellguide.org and Localharvest.org. If you live in a city, investigate CSA — Community-Supported Agriculture. Citydwellers pay a fee to subscribe to a farm, and get a share of its output delivered in weekly boxes of joy. Just Food offers a listing for New Yorkers.
Pecan – Date Pie (for Mrm)
This is for Mrm, who requested EASY recipes. My friends, good cooking CAN be easy, and with rare exception, all my recipes are EASY. The treasures are the recipes which are EASY and yummy, too. This one is so rich and so sweet that people can’t resist it – they go back for more, and they want the recipe. It was sent to me by one of my Southern friends – they always have the best recipes!
The hardest part of this recipe is getting the seeds out of the dates – but it only takes a half cup full of dates, and that isn’t much.
Pecan – Date Pie
1/2 cup whole pitted dates, chopped
1/2 cup chopped pecans
1 cup dark corn syrup
1/2 cup packed brown sugar
3 T. all purpose flour
1 teaspoon vanilla
4 large eggs
Sprinkle dates and pecans over crust. Combine corn syrup and next 5
ingredients in a bowl, beat with a mixer at medium speed until well
blended. Pour into prepared crust. Bake at 325 degrees F. (180 degrees C.)
for 55 minutes or until knife inserted comes out clean. Cool on a wire rack. Serve
with whipped cream.
“Pour into prepared crust” – Hohohohohoho – if you can find a prepared crust in Kuwait!
But you can find digestive biscuits/ graham crackers, so make this easy easy crust – crush about 1 cup of the crackers/biscuits, add 1/4 cup medium chopped walnuts or pecans, and 1/4 cup melted butter. Press into the bottom and a little up the sides of a BUTTER greased pie tin.
Animal, Vegetable, Miracle: Kingsolver
A friend passed along a fascinating book by one of my favorite fiction authors, Barbara Kingsolver, who wrote the cross-culturally unforgetable Poisonwood Bible, and many other very readable books. This book is about how her family vowed to eat locally for one year. I haven’t finished it yet, this is not a book review, but I am trying to think how eating locally would apply in Kuwait.
We would have a year-round supply of fish, which I love. We would have spinach in December and January, and those wonderful Kuwaiti tomatoes in the Spring. Cilantro, green onions and mint are grown year round, too, I think, and we would have chickens and eggs and maybe some sheep – or does most of the sheep in Kuwait come from elsewhere? Pomgranates? Pistacios?
I need YOUR help. What would our diet look like in Kuwait if everything we ate were local? Which month would we be able to eat what? What could we preserve in some way – drying, canning, freezing – for future months?
What grain would we have? Let’s say keep the food “local” and give ourselves a 100 mile radius. What would we eat?
Key Lime Cheesecake
(If you don’t have Key Limes, then it is just lime cheesecake)
Heat oven to 325°F / 180°C.
4 (8 oz packages of cream cheese)
1 cup sugar
4 eggs
4 Tablespoons lime juice
2 cups graham cracker crumbs / digestive cracker crumbs
1/4 cup chopped pecans or walnuts
1/4 cup melted butter
1/2 teaspoon cinnamon
Grease a cheesecake pan (the sides open and separates from the bottom) using BUTTER. Be generous. (Real butter just tastes better)
Crush the digestive biscuits/graham crackers, chop the nuts and add to the crumbs, add cinnamon, mix in the melted butter. When mixed together, press on bottom and up sides of the cheesecake pan. The crumbs won’t cover everything, that’s ok.
Cream together the cream cheese and sugar. Add one egg at a time, until just mixed. Add lime juice. Stir in. Pour the cream cheese/egg/lime juice mixture into crumb crust and place in oven.
Cook for one hour. Check – does the center look fairly firm to you? If not, put it in for another 10 minutes at a time (meaning keep checking and putting back for 10 minutes until the top center looks fairly firm.)
You are cooking at a very low temperature so the top won’t crack.
Cheesecake secret: when you think the center is firm enough, turn off the oven, leave the cheesecake inside to cool. It will cool gradually, and the top won’t crack. When cool, cover loosely with foil and place in refrigerator overnight. (The flavor mellows overnight.)
You can serve as is, or cover top with a layer of sour cream, or a layer of fruit.
Price Moans
This is for my stateside and European friends who have no idea what we are paying for food. Remember those Nestle chocolate chip rolls you can buy and keep in your fridge for those emergency times when your kids come home and remind you that they have to bring cookies to school the next day? Remember when they were expensive – like three dollars or something for a little roll, but you bought them anyway because they are such a Godsend when you are desperate?
I reached for them as I was shopping the other day, and then stopped myself:
Look at the price. That is not dollars. To get dollars, you multiply by about four. (The dollar is sinking in Kuwait, too.) TWELVE dollars for a roll of instant cookies. I can’t do it. I can’t make myself pay that. There are some things I will buy and never even look at the price, but instant chocolate chip cookies? I can’t do it.
I sent my Qatar friends a couple rolls of freezer paper, plentiful in the stores in Kuwait, but non-existent in Qatar. I’ve asked my husband to look for Parchment paper / baking paper, because it used to exist in Kuwait – and it is nowhere to be found. (You bake meringue cookies on it, or you use a paper bag – when was the last time you saw a paper bag in Kuwait?)
I am not complaining. I can find most things I need and even things I don’t need. Some of the shortages, when they hit, are just a hoot!
Go For the Bloat
It is breathtaking in its audacity. In a report from CondeNastPortfolio.com we learn of a reverse approach by Carl Jrs. / Hardee’s – going full out towards mega-caloric burgers.
This post is dedicated to Mark, at 2:48 the b-side who is on a quest in Kuwait for the ultimate burger. I am afraid he is going to – literally – eat his heart out.
It was a patriotic statement that went a bit too far afield: an attempt to create the “ultimate picnic burger.” Called the Fourth of July Burger, it was tested last summer at seven locations by the West Coast fast-food chain Carl’s Jr. and consisted of a huge beef patty topped with pickles, ketchup, mustard, potato chips, and a hot dog. Stacked high and loaded with fat and calories, it was the food equivalent of the national anthem played through a sousaphone, a perfect distillation of a peculiarly American form of balls-out, postmodern gluttony that, at least outwardly, we’re all supposed to be ashamed of right now.
Yet for all its pomp and glory, it didn’t quite work. When John Koncki, director of product development for Carl’s Jr., talks about it now, he comes across a little wistful. It tasted really good, he says, but the name and the concept proved too much for the testers. “Sometimes,” the earnest Koncki says, “some of the sandwiches are so unique that consumers can’t wrap their heads around them.”
The uniqueness isn’t the only thing that’s hard to get your head around. During the past few years, CKE Restaurants, the parent company of Carl’s Jr. and Hardee’s, has employed an audacious go-for-bloat approach that defies just about everything you’ve come to assume about the business of modern fast food. (See nutrition data for CKE franchises and other fast-food chains.) In an age when other chains have been forced to at least pretend that they care about the health of their customers and have started offering packets of apples and things sprinkled with walnuts and yogurt, Hardee’s and Carl’s Jr. are purposely running in the opposite direction, unapologetically creating an arsenal of higher-priced, high-fat, high-calorie monstrosities—pioneering avant-garde concepts such as “meat as a condiment” and “fast-food porn”—and putting the message out to increasingly receptive consumers with ads that are often as controversial as the burgers themselves.
You can read the rest of this article, and similar articles, by clicking HERE.
Roasted Tomato Soup
Tomatoes don’t do that great once the temperatures hit the highs we have hit recently. Time to pick them all, and fix some Roasted Tomato Soup. Freeze the leftovers for a taste of spring deep in the heat and humidity of a Kuwaiti summer. 🙂
Roasted Tomato and Cumin Soup
From Nxabega Okavango Safari Camp
3 – 5 kilograms ripe tomatoes
2 Tablespoons olive oil
2 medium onions
3 garlic cloves
1 large fresh red chili pepper
4 Tablespoons olive oil
2 Tablespoons whole cumin, roasted and ground
2 cups vegetable stock
salt and black pepper
Slice tomatoes in half, place on a baking sheet and sprinkle with 2 tablespoons olive oil. Roast in a hot oven one and a half hours. (If you have a Misto you can give them all a good spray!)
Chop onion, garlic and chilli pepper.
Place all vegetables in a large sauce pan with 4 Tablespoons olive oil, cook until onions are soft (about 10 minutes).
Add cumin and fry another 5 minutes. Add roasted tomatoes and stock, cook further 10 minutes. Puree the mixture, transfer back to a sauce pan and gently warm. Check seasoning and serve.
(How can something that tastes so good also be so good for you?)
Salt Talk
I am reading through a cook book I found recently, Best of the Best, published in 1998 by Food and Wine, and claiming to be the best receipes from cookbooks published every year. Maybe – I don’t know.
This quote caught my eye:
“The right amount of salt can make or break a dish . . . In general, though, I find home cooks rarely cook with enough salt. Most people would be shocked at the amount of salt used in professional kitchens, where we season every component of a dish carefully, and then combine them.”
AdventureMan and I gave up cooking with salt years ago, adding as we eat, as needed. I always laugh because food tastes SO good when we go out. We always knew it had to do with the fact the food was salted, and had lots of fat in it that we didn’t know about, but this is the first time I have seen it documented so blatantly. It is just one of those boxed comments, so I don’t know who said it.
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