Salad and dessert... what more could you ask for?

Hello folks!  I apologize that I didn't get this post out last weekend but my Internet was down.  I couldn't get any surfing or posting or email done at all.  So, that put me off by a week but I don't think you will be disappointed. This post is about my favourite salad of all time and of course, a dessert to follow. Both dishes are from my very own kitchen, are full of flavourful ingredients and sure to please.

The salad is easy and delicious. To begin with, cook 1/2 cup of quinoa to package instructions. After it's cooled off a bit, put it in a large bowl with a pint of cherry tomatoes, a small handful of basil leaves, two large handfuls of Arugula (Rocket) leaves, 1/4 to 1/2 cup of sliced olives, two tablespoons of capers and some crumbled feta.

I cut multi-coloured olives from around their seeds.

Top that with a dressing made of the juice of 1/2 of a lemon, one tablespoon of olive oil and salt/pepper to taste.  Toss and serve with additional lemon wedges.

Doesn't that just look delicious? It's so easy and very very good... Try it and let me know how you like it.

Dessert Anyone?

Anyone who knows me, knows that I just love dessert. It is the finishing touch to a lovely meal and the next dish fits that description beautifully.

This is a tapioca pudding that I just cannot get enough of.  It is beautiful by itself but topped with sliced bananas that have sugar caramelized on top just seals the deal for me.  This recipe actually makes enough for a comfortable six servings in ramekins but as you can see, I've put it all in two large bowls to serve a crowd from.

The little black dots are from the vanilla bean paste.  Real vanilla adds a beautiful flavor to this dish.

To begin with, add 1/2 cup of small pearl tapioca (not instant), five cups of milk (or two cans coconut milk and a can of water, if you like more of a tropical flavour), 1/2 teaspoon of salt, one piece of whole cinnamon, 2-4 whole cloves, and two pieces of star anise to a medium saucepan and bring to a boil. Reduce the heat to medium and stir frequently to prevent sticking.

Stir in 1/2 cup of granulated sugar (or 1/4 cup of agave nectar) and reduce the heat to medium-low and simmer for approximately 20 to 25 minutes.  Stir frequently until the pudding has thickened and the tapioca pearls are completely translucent.

Remove the pudding from the heat and stir in 1 teaspoon of vanilla bean paste. Remove the cinnamon, cloves, and star anise then spoon the pudding into ramekins for individual servings or larger bowls to serve a group.

Chill covered in the refrigerator for at least 2 hours prior to adding the bananas.

Just before serving, top the pudding with a shallow layer of ripe banana slices and sprinkle a small amount of granulated sugar on top.  Be sure to spread the sugar as evenly as possible.

 

Using a kitchen torch, melt the sugar into a crispy caramel topping. Serve cold.

Please dear reader, let me know if you make either of these dishes and how you liked it.  I am always interested in how my concoctions are received.  Bon Apetit!

Recipes:

Rebecca's Fantastic Salad

one pint of cherry tomatoes

small handful of basil leaves

1/2 cup quinoa grains

2 large handfuls of arugula (rocket) leaves

1/4 - 1/2 cup olives, sliced

2 TBSP capers, drained

100 g. feta cheese, crumbled

Dressing

juice of 1/2 lemon

1 TBSP extra virgin olive oil

salt/pepper to taste

Rebecca's Banana Tapioca Pudding

5 cups whole milk (or 2 13.5 oz cans coconut milk & 1 can water)

1/2 cup small pearl tapioca (NOT instant)

1/2 tsp salt

1/2 cup granulated sugar (or 1/4 cup light agave nectar)

1 piece of whole cinnamon

2-4 cloves

2 small pieces of star anise

1 tsp vanilla bean paste (or vanilla extract)

2 ripe bananas

2-3 TBSP granulated sugar for camamelizing

Happy New Year Everyone!!

Today, we prepared our standard New Year traditional lunch of Black-eyed Peas & Cornbread.  If you haven't got a tradition to start the New Year off with, might I suggest this one?

It is an old wives tale that eating black-eyed peas on New Years Day brings you luck. While I don't have such beliefs, it is a tradition in this house to eat black-eyed peas on New Years Day in remembrance of my grandmother. My Grandma Wright had black-eyed peas and cornbread to bring in the New Year as far back as I can remember.  So, Grandma...  I make, I eat, and I remember you on this day.

My black-eyed peas are not terribly spicy but I do like to spike it up a notch by adding jalapeño peppers and my very own hot pepper sauce. Just make the black-eyed peas according to the package directions (I use dried  peas) and add whatever you like to it. Here, they are made with a touch of salt, a bit of fried onions, garlic, and chopped jalapeño. The simpler the better I think!

Fry up the onions first in a little oil, then add the garlic and jalapeño peppers and continue to cook until done.

Add cooked black-eyed peas

Our Super Cornbread is a wonderful addition to any meal, but goes especially well with black-eyed peas. It is moist, a little spicy, and will keep for a few days in the refrigerator if you have left overs. It will be just as moist upon reheating as it was to begin with. My secret ingredient is sharp cheddar cheese (shhh... it's a secret).

1/2 cup of sharp cheddar cheese (Tasty Cheese for my Australian friends)

To create this amazing cornbread, simply put all dry ingredients into a bowl and mix in the jalapeño peppers and cheese.

cheese and jalapeño peppers

In a separate bowl, mix together your eggs, milk, and honey. Add the wet to the dry ingredients and mix it all  together. Once blended well, add the butter and gently stir until combined.

Place the mix in a prepared pan

Add this mix to a prepared SQUARE (I know, my pan is not square... you should use either a square or round pan) pan. This will ensure that your cornbread is not wafer thin.

My Grandmother used a cast iron skillet and when I was still in Texas, that is what I used as well. Unfortunately, I do not currently own a square pan or a cast iron skillet.  :(  If you use the proper sized pan, put it into a preheated 425 F (220 C) oven and cook for about 15 to 20 minutes.

Once everything is done, you will have a delicious, healthy, and filling meal.  Enjoy!

Ingredients

Black-eyed Peas

• 2 cups dried black-eyed peas (cooked according to package directions)
• 1 TBSP olive oil
• 1/2 onion
• 2 garlic cloves, chopped
• 1 jalapeño pepper
• salt & pepper to taste

Super Cornbread

• 1 cup all-purpose flour
• 3/4 cup medium-ground yellow cornmeal
• 1/2 cup sharp cheddar cheese
• 2 jalapeño peppers, chopped
• 1 tsp baking powder
• 1 tsp salt
• 3 medium eggs
• 1 scant cup milk
• 3 TBSP honey
• 1/4 cup of unsalted butter, melted (I typically use the reducing cholesterol spread here)