Author: ajeanneinthekitchen

Many cultures have traditional foods they eat for good luck and prosperity for the New Year. For instance, in Spain, they eat 12 grapes at midnight. In Mexico, they eat tamales. The Japanese eat soba noodles and residents of New Orleans eat King cakes. These are just some of the many, many traditional foods from around the world that people eat on New Year’s Day. Many cultures eat round foods because they are supposed to represent money and coins. The theory is if you don’t eat round foods on New Year’s Day, you could be doomed to a year of bad luck. We (the whole world) have already had enough bad luck these past two years, so I am NOT going to be the one who goes against these traditions. It is long past the time for some good luck to come around. In my house, we honor our cultural traditions for New Year’s Day as well.

My mother was from Southeast Texas, and all over the South, people eat black-eyed peas for good luck on New Year’s Day. Black-eyed peas are associated with a mystical and mythical power to bring good luck. We have always had black-eyed peas on New Year’s Day. I make them different ways every year. It doesn’t matter how how make them, you just need to eat them. In addition, legend says you are supposed to eat exactly 365 black-eyed peas, no more, no less, but one for each day of the year, for good luck on each day. We didn’t do this, but we did eat our black-eyed peas. This year I made a black-eyed pea salad.

Larry is German, though he and his family never knew about this, but one of the German traditions is to eat pretzels on New Year’s Day. Larry and I have been eating pretzels as well as black-eyed peas on New Year’s Day for quite a few years now. Sometimes I make traditional pretzels and sometimes I make pretzel bread. This year I made pretzel buns.

Pork is also supposed to be a good luck food for the new year. Pork is for prosperity, the greens/ cabbage is for money and black-eyed peas are for luck, so you put them all together and hopefully, you’ve got a good year coming up. I cooked a big ham for New Year’s Eve, and then we made some ham sliders with the pretzel buns and honey mustard for New Year’s Day and served them alongside my black-eyed pea salad. We should be set for lots of good luck this upcoming year. That’s certainly the plan at least.

Happy New Year to all. May it be filled with good luck, good health and prosperity for all. ‘Til next time.

We both love lamb, especially if it is cooked right, even though we don’t eat it all that much. And I love curries of all kinds – Indian, Thai, Chinese, etc., it doesn’t really matter. They are all good to me. I made a deliciously warm Indian lamb curry that was perfect for a cold and chilly night. It warmed us up from the inside out, just like a curry is supposed to do. It was most definitely a delicious win/win for us.

There is an infinite array of curried dishes from around the world. A curried dish is more a style of cooking rather than any particular recipe. In Indian dishes, a curry is simply a recipe of any combination of fish, meat, chicken, vegetables or tofu that is in a spicy “gravy” or sauce. They normally contain a wide variety of different spices too. They can be hot and spicy or mild or anywhere in between. You can add as little or as much heat as you like. The only common characteristics of curry, no matter where they hail from, is the use of chilies, spices, garlic and onions. Other than that, the infinite possibilities are left to the maker’s own imaginations and creativity.

Curries, from Southeast Asia to the Middle East to India, have been a staple of eastern cuisine for centuries. No one really knows the exact origins of curried dishes, but we do know that people have been using spices to “cure” and flavor meats since 2500 BCE and even earlier. It is believed that these different “curried” spices and flavors traveled around the Middle East and through the East via the Silk Route, and from there, they made their ways into Spain and Portugal and Southern Europe, and then expanded on to the rest of the world. As with anything that is so widely popular, each region has its own unique style and flavors, making for many, many delicious possibilities and varieties that can be found around the globe.

The traditional method of using spices in curries is to make a ‘tarka’, or pan fry spices in oil first. The heat releases the flavors and infuses them in the oil, which is then poured over the main ingredients.  This process also mellows out some of the harsh tones of the raw spice mixes.

Indian curries, in particular, are known throughout their home country as a dish that brings people together, either for a quick snack or a decadent meal shared by family and friends. This is a trend that has been brought to many countries with Indian communities, and undoubtedly when most people think ‘curry’, they think of delicious Indian food, though as I stated above, there are many wonderful and different versions of curry from around the world.

This is but one of an infinite collection of fabulous curries. I don’t think I will really ever be able to try ALL the curries available, but I am certainly willing to give it my very best efforts. 🙂

Indian Curried Lamb

The Tarka

3 cinnamon sticks (I used 1 TBSP of cinnamon nibs instead this time though)

4-6 whole cloves

either 4 whole green cardamom pods or about 1 tsp of dried caradmom

1 tsp cumin

1 tsp corriander

2-3 bay leaves

1-2 tsp turmeric

The Curry

1/4 cup olive or vegetable oil

1 onion, sliced very thin

1 1/2-2 lbs lamb, cubed

2-3 tomatoes, diced medium

1 1/2 TBSP garlic

1 TBSP ginger

1 tsp cumin

1 tsp coriander

1 jalapeno, diced fine

1-1 1/2 cups green beans, cut into pieces about 1 inch in size

3 potatoes, peeled and cubed

2 cups water

salt & pepper to taste

Heat the tarka ingredients together and cook in about 1 TBSP olive or cooking oil for about 1-2 minutes.

Once the tarka is ready, add the lamb and more oil and cook for about 5-7 minutes.

Add all the vegetables except for the tomatoes and the remaining spices and combine well. Cook for an additional 4-5 minutes.

Add the tomatoes, water, salt & pepper. Cover and bring to a boil, then reduce the heat and continue to cook for an additional 30-40 minutes, stirring occasionally.

When the lamb, potatoes and vegetables are tender, the curry is done. Serve over rice or lentils. I chose to serve it over red lentils this time for something a little different.

I chose a rich, creamy, buttery chardonnay to compliment the meal. The rich creaminess of the chardonnay helps cut down the heat and the spiciness of the sauce. Delicious!

Happy New Year Everyone! May 2022 be better than 2021 for one and for all. Stay safe and stay well. ‘Til next time.

We were all set to host a small gathering of friends to ring in the New Year. We were going to have a feast and play some games while ushering out 2021 and ringing in 2022. However, we decided against it. Mother Nature has not been kind to us in these last few days of 2021. In fact, she has been very cruel to us here in Colorado.

Yesterday and all through the night, our part of Colorado saw the worst and most expensive wildfires in our state’s history. We were VERY lucky, but we too had a bag packed and were ready to gather up the fur babies and head for safer parts. The fires were less than 3 miles from us. Fortunately, we were spared, however, I know to many people who were not. We had high winds and no moisture and the fires were horrific. Over 600 homes and counting were lost in last night’s fires. We are only just learning of all the actual loss and devastation.

If this isn’t bad enough, we are expecting heavy snows and bitter cold temperatures today and throughout the night as well. We are expecting 5-10 inches of snow in our area and the mountain areas are expecting 1-2 feet of snow. We sure could have have used some of this snow and moisture last night. The moisture would have definitely been a blessing. With all that is currently going on, we just decided it wasn’t a safe or good idea to be celebrating when so many have lost so much and it just isn’t worth risking everyone’s safety for a few short hours of celebrations. We can always celebrate another time. This year, we decided it was better for everyone to stay safe instead.

I think it is safe to say, like the end of 2020, we are all very glad to see 2021 come to an end. It was a better year than 2020 in some ways, and in some ways not. I am hoping and praying for a much better, safer and healthier 2022 for everyone, whether near or far. Be safe and count your blessings. We are fortunate and have many blessings.

I always have my camera at the ready when I go out. I just never know what I am going to see. This time, I was entertained by two squirrels who were having so much fun playing in a tree.

I see squirrels all the time, but rarely do I see two together having so much fun with each other.

Don’t worry, I’ve got your back.

Just a little push and you’ve got this.

We made it.

WOW! Would you look at the view from here.

Life is always so much better when shared with friends.

Now that Juneau is home resting and healing well, it is time to get back to the business of cooking. I never stopped cooking; I just wasn’t posting about the things I was making.

The first of these recipes I am going to share is the poached pears I made for Christmas Day dessert. Christmas 2021 These are so easy to make and are a healthy dessert not just for the holidays, but for anytime. They are simple and eloquent but very tasty all at the same time.

Wine Poached Pears

There were only four of us and I used 1 pear per person. I used the red pears, but you can use any kind of pears and any kind of wine you like. Do as I do and mix them up too. I used a reduced port cooking wine this time.

4-6 pears, peeled and kept whole

2-3 cups wine of your choice

3 TBSP honey-ginger balsamic vinegar, optional

1 TBSP cinnamon nibs, optional or 1-2 whole cinnamon sticks

1 cup sugar

chocolate balsamic vinegar, optional

whipped cream or ice cream

deep cooking pot or Dutch oven with a tight fitting lid

Mix all the ingredients together in the pot and add the pears.

Cover and bring to a full, rapid boil, then reduce the heat and simmer for about 30 minutes or until the pears are tender. Rotate the pears a few times during the cooking process to ensure they cook evenly and completely.

When the pears are cooked, remove them from the liquid and serve. I served them on a bed of fresh whipped cream with some honey pecans on the side. I drizzled some of the poaching liquid onto the pears and then drizzled some chocolate balsamic vinegar on top. These were a healthy and delicious treat. They were lightly sweet and you could taste the hints of cinnamon without being overwhelmed by it. They are a perfect, light and healthy dessert, especially after a heavy meal.

Happy New Year Everyone. May 2022 bring you much health, happiness and prosperity. ‘Til next time.

Thank you all so much for all the loving thoughts and prayers. They have helped tremendously. We went to visit Juneau last night. She started singing when she heard our voices. We got to visit with her for about 1/2 hour last night and she was up, walking around. She was also telling us how much she hated her cone.

She had over 100 stitches and they had to cut out about 8″ of her small intestine, but the prognosis is very good. It helps too that she is a young, healthy puppy too. She is over 85 lbs and is still growing.

We got the call around 6:30 this morning that we could pick her up and bring her home around 9:00 AM. She is on meds and we have to keep her calm for the next couple of weeks, but we are expecting a full recovery. We have her in her crate right now so she can rest. Keeping her calm and quiet is going to be the real challenge though. She is VERY active. But at least we have her resting right now. Soon, God willing, she will be back to her active and mischievous self once again. Just NO more soft toys, especially those with squeakers, EVER!

Her brothers and sister are watching over her. And she even ate a little bit this morning too. This is GREAT news. Again, many thanks for all your loving thoughts and prayers. They meant so much and have helped tremendously. Nicky is watching from above and Vinnie is on the couch watching over his little sister. They were worried too.

I am a firm believer in the power of prayer, and they have most definitely helped us out tremendously. Thank you all so much. I feel truly blessed.

This post is very different than all my other posts. I am asking for your thoughts and prayers for my Juneau, or my Juni Bug. She is my wild child, and we love her to bits. But this time, she got herself into a world of hurt. She literally ate one of her Christmas toys and the squeaker blocked her duodenum. We took her to the ER this morning at 3:30 AM. They had to perform surgery and removed part of her small intestine. She literally eats EVERYTHING. Fortunately we decided to get pet insurance for her. This morning’s surgery just cost us $4000. She is out of surgery now, resting and is on fluids, but she will have to stay at the vets all day today and through tomorrow. We should be able to visit her tonight. She is not out of the woods just yet, but her prognosis is looking good. Other than her blocked intestine and being a little dehydrated, she is healthy.

This looks so cute, and we laughed too, until she got blocked up and we had to take her to the ER. As soon as we got home, we threw away ALL of her toys.

My warning to ALL dog parents – DO NOT let them eat their toys. Please keep them safe. This was an expensive lesson we learned the hard way. Fortunately, Juneau’s prognosis is good. But it was still a BIG WAKE -UP CALL for us.

Now that Christmas has come and gone, and I am no longer busy with Christmas preparations and I can start sharing some of my nature shots again. This time, I saw quite a few of winter birds stopping in to say hi.

My favorite bird of the day was this big red-tailed hawk who was loving the camera.

I also saw a playful blue jay. He was a bit shy and a bit coy, but I did manage to get a few good shots of him playing in the tree.

There was also a Northern Flicker who was hard at work.

And some House Finches mixed in with the berries.

Happy New Year Everyone. ‘Til next time.

Almonds are some of my favorite nuts. I can eat them all the time, in many different ways. Green bean almondine is a very popular side dish that is green beans served with sliced butter-toasted almonds. Of course, like with anything, there are a number of ways it can be prepared. This time I made asparagus almondine instead of green bean almondine. Same thing, but I used asparagus instead of green beans. It was one of the dishes I took with me to our friends Eric and Shannon’s house on Christmas Day. Christmas 2021

Asparagus Almondine

1 lb cooked asapragus, ends trimmed

2-3 TBSP butter

1/2 cup slivered almonds

pinch of nutmeg

salt and fresh ground pepper to taste

1/3 cup chopped tomatoes or red bell peppers, optional

Cut off the ends of the asparagus and cook in boiling water for about 5-7 minutes or until mostly tender, but still with a bit of a crisp left. I usually cut off about 2-3 inches of the stems, but that it is up to you and your preferences.

While the asparagus is cooking, prepare the almonds by melting the butter first, then adding the almonds, nutmeg, and salt & pepper. Cook for about 2-3 minutes or until the almonds start to turn golden brown.

When the asparagus and the almonds are cooked, top the asparagus with the almonds and butter. Top with the chopped tomatoes if using and serve. You can also use red bell peppers instead of the tomatoes if you prefer. This dish couldn’t be much easier to make, but it is simply elegant. I added the tomatoes to make them more colorful and festive with the Christmas red and green. I actually do this quite a bit though, regardless of the season because I always like to mix and match a lot of vegetables together. Rarely do I ever just have one vegetable by itself. We eat a lot of vegetables and a lot of vegetable combinations.

Happy New Year Everyone. May 2022 be a good year to all. Stay safe and stay well.

This Christmas season of 2021 has been busy, though differently so than usual. We did not have any big parties at our house, though we did have a few small gatherings. I did not cook a big Christmas dinner this year, because we gathered with friends, both for Christmas Eve and Christmas Day, and then we got together with Julia and Bruce today. But just because I did not cook the big meal does not mean I did not cook. You should all know by now, I am almost always in the kitchen … unless I am off diving.

For Christmas Eve, we joined Priscilla and Jonathan and their daughters. As always, Priscilla had an exquisite meal with perfect decorations. She had prepared some fantastic steaks with her traditional gnochis and a Christmas tree bread, with a gingerbread cake for dessert. The only thing she let me bring was my three bean salad, which of course I made and brought with pleasure. A New Twist on Three Bean Salad

On Christmas Day we went to our friends Shannon and Eric’s house. Shannon had prepared a delicious turkey, mashed potatoes and stuffing. I made the appetizers, the vegetables and dessert. I was working with some dietary restrictions, so I made everything gluten free and mostly vegetables and fruit. For the starters I made some crab stuffed mushrooms. There were only the four of us, so I did not make a lot.

Crab Stuffed Mushrooms

12 large cremini mushrooms, cleaned and stems removed

2 tsp chopped roasted Hatch chilies

2 TBSP green onions, sliced and chopped

3/4 cup mayonnaise

1/3 cup large clump crab, chopped

1 tsp garlic

1 TBSP onion, diced fine

1-2 TBSP olive oil or garlic olive oil for cooking

1/2 cup jalapeno jack cheese

1/3 cup shredded cheddar blend for topping

12 Peruvian peppers, optional

Combine the onions, garlic and Hatch chilies and saute in olive oil or the garlic olive oil for about 3-5 minutes or until the onions are translucent.

Preheat the oven to 350* F or 175 * C.

Once the onion mixture is cooked combine it with all the rest of the ingredients except the Peruvian peppers and the cheddar cheese. Mix well then fill the mushroom caps with as much filling as they will hold with a teaspoon. Top the mushrooms with the shredded cheddar cheese and bake uncovered for about 20-30 minutes or until the cheese on top starts to form a light crust.

When the mushrooms are done, top them with one Peruvian pepper in the center of each mushroom. Serve hot. I love crab and mushrooms, and I love stuffed mushrooms of all kinds, so this was a deliciously festive way to serve them all together.

Thank you to both of our hosting households for allowing us to share the holidays with you.

I hope you all had a safe and Merry Christmas. ‘Til next time.