Author: ajeanneinthekitchen

Though the name states this is a Bengalese stew, this dish actually is believed to have originated in Malaysia and Southeast Asia instead. If it were truly Bengalese, it would not have shrimp, and true Bengalese food doesn’t use coconut milk so much either, so it is really kind of a misnomer. 🙂

Some food experts suggest the dish gained significant popularity during the British colonial era. The British, who found the texture of prawns more appealing than some local fish, embraced dishes like Chingri Malaikari, leading to its increased prestige. Most likely, this recipe was based on a version of Chingri malakari, the signature dish of Bengal. This Bengali style Prawn curry is sautéed with delicate spices and cooked in coconut milk, which is in itself an adaptation of a Malay curry. Over time, the name evolved and its foreign origin was forgotten, with people later mistaking “malai” to mean “cream”. During the spice trade era, Bengal’s position on the Bay of Bengal made it a central hub for trade with Southeast Asia. This enabled a broad exchange of ingredients and culinary ideas. Trade between Bengal and Southeast Asia dates back to at least the Pala and Chandra Dynasties (8th to 12th centuries), which likely facilitated the introduction of coconut-based curries.

West Bengali food is shaped by many different cultures and influences. The cuisine of West Bengal has been influenced by foreign ingredients and cooking styles since the Middle Ages, mainly during the Mughal rule. Shrimp curry does not have a single point of origin, but rather developed in many countries where shrimp and curries were popular, including India, Southeast Asia, and the Caribbean. It became widespread through cultural exchange and trade, with notable variations in cuisines such as the Goan Prawn Curry from India, Thai curries with coconut milk, and Trinidadian shrimp curry. The origin of Prawn Malai Curry lies in the coastal Bengal region, which is renowned for its seafood and distinctive culinary traditions. The proximity to the sea means an abundance of fresh seafood, and prawns have been a major part of Bengali cuisine for centuries.

I made my own version of this delicious stew, and added a ton of vegetables as well as some crab too. I served it over rice with corn, and cilantro, basil and oregano on top.

Bengalese Shrimp and Crab Stew

When the original version was created, it was served only to the wealthy or for special celebrations, such as weddings or festivals. But today, with the ingredients readily available, many people, regardless of their background enjoy this simple dish.

1-1 1/2 lbs large prawns, peeled and deveined

1 tub or can of crab

1/2 onions, diced

1 TBSP garlic

1 TBSP ginger

1 carrot, sliced Asian style

1 cup peas

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

1-2 ribs, celery, diced

salt to taste

red pepper flakes to taste, optional

1 tsp nutmeg

1-2 tomatoes, diced

3/4 cup chicken or fish stock

1/2 cup ground almonds

1 can coconut milk

1-2 TBSP lime juice

butter and olive oil, or lime olive oil for cooking

1 TBSP either fresh basil, cilantro, or oregano, or any combination thereof

Get a large skillet very hot and add the oil, butter and shrimp. Cook for about 3 minutes, or until the shrimp is cooked, then remove from the heat, set aside and keep warm.

Add all the vegetables except the tomatoes, and cook for about 5-7 minutes, or until al dente.

Add the chicken stock, coconut milk, seasonings and tomatoes. Bring to a boil, then reduce the heat to a simmer.

Add the ground almonds and continue to cook for about about 2 minutes, or until it starts to thicken.

Add the shrimp and the crab and mix everything together thoroughly. Add most of the chopped herbs right at the end of the cooking process, and mix, reserving some of the herbs for a topping later.

Serve over your favorite kind of rice and add a few more of the herbs on top. I added some spring rolls on the side and served it with a cool, refreshing chardonnay on the side. Enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

The word Owimoweh means sleeping lion. There is even a very popular old song, a simple lullaby about a sleeping lion, the original Zulu song, Mbube (meaning “Lion”). Though in the traditional culture, the phrase means something different as well. For my purposes now, I am only focusing on the simple English version.

It seems like every time we see the lions at the WAS (Wild Animal Sanctuary) they are either sleeping or just lazing around. Rarely do we see them being active. Though we did see one lioness thoroughly enjoying the turtle she caught on one of our recent visits. She was so proud of herself too. But today, I am focusing only on the sleeping lions, the Owimoweh.

Oh the lion’s life. I guess being the king of the jungle has its rewards. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

The tomatoes just keep on comin’. I had yet another banner batch. Again, I gave quite a few away, and still had a ton left over. This is my 4th batch, just since Janet and Bob have been gone on vacation, less than 2 weeks. I will pick one more round tomorrow, before Janet and Bob get home from their trip, leaving most of what I pick for them to enjoy. They knew they would not be able to enjoy all the tomatoes while they were gone, and asked me to pick them and do what I could with them while they were gone. And that I did too. I have most definitely enjoyed their tomatoes this bountiful season. 🙂

I made not one sauce, but two. I made another big batch of regular marinara sauce. Making Marinara

And I made a smaller batch of golden marinara sauce with the sunny boy tomatoes. I made it the same way, only using only the sunny boys though. Sunny Boy F1 is a determinate hybrid tomato that matures in about 70 days, producing globe-shaped golden fruit averaging 5 oz-8 oz each. The bright yellow tomatoes have very few seeds, a sweet flavor, and firm texture. They have a slightly milder, and a little sweeter taste than the red tomatoes, but can be used and enjoyed in all the same ways.

Have a great day and make everyday great. Make it a little saucy too if you can. 🙂 Stay safe and stay well. ‘Til next time.

When we first got to the Wild Animal Sanctuary (WAS), most of the animals were resting and were pretty calm. It was cool, perfect weather but the animals just didn’t want to play; until later. Then two of the Grizzly Bears were totally going at, having tons of fun wrestling with each other in the pool. They were going at it for quite some time, then they took a short break. Both were pooped. And before long, they were back at it again. But it was all in good fun. These are the same two bears we usually see cuddling with each other. When they took a short break, it also allowed me to get into a better position. I wasn’t about to move and miss the fight though. No way. It was a fun fight. 🙂

OK. Let’s kiss and make up now.

I’m glad this was all just play. It would have been pretty scary if it was a real fight. Of course we love going to see all the animals, but as much as we go, we always see something different. We’ve never seen the bears going at it like this before.

Life is full of surprises. I say, bring them on. Have a great day and make everyday great. Stay safe and stay well. When you do fight, kiss and make up after, like the bears did. ‘Til next time.

Larry and I did something a little different today. We went to a demonstration/class on how different birds species are banded for recording purposes. The class was taught by bird biologists from The Bird Conservancy of the Rockies. It was held at Barr Lake, which is not too far from us. Barr Lake is maybe 30 minutes east of us.

On our way to the class, held outside at the Nature Reserve Center, we saw one of the three resident pairs of mating Bald Eagles. They were feasting on a carp.

They were way out, and this is the best I could get with my zoom.

There was a gull and a Spotted Piper hoping to be able to join them for dinner, but the eagles were not in the mood to share their meal.

We just took a short little nature walk before arrived to where the class was being taught.

They had netted a couple of birds earlier and were explaining the banding process and what they look for when recording all the bird’s information before releasing them back into the wild. After the presentation, we went for another little hike to see the nets, where the birds are caught. They had caught two Wilson’s Warblers on our little hike. Then they explained and demonstrated the whole banding process once again.

This is a young, juvenile male. We can tell by the coloring on the top its head. Wilson’s Warblers are very tiny birds. The bird biologist is holding it in her hands, working and teaching at the same time.

After the bird had been weighed, banded, and checked all around, the teacher placed the little Warbler into the hands of the only little boy at the demonstration for him to release it back into the wild. He was taught how to just gently roll it over in his hands to let it fly off.

It was a very interesting demonstration/class. I might just have to do it again sometime. 🙂

Walking back to the car, we saw some more wild birds too. We saw a Merlin perched high up in a tree.

And we saw a couple of Wild Turkeys running all around too.

We even spied a bunny hiding in the bush.

We were about half way to the Wild Animal Sanctuary (WAS), so after our demonstration, we headed back to the WAS to talk to the big animals once again. We had a fun day communing with nature and the animals.

Have a great day and make everyday great. Do something a little different and out of the ordinary. Walk on the wild side a bit, just stay safe and stay well while doing so. ‘Til next time.

Sesame seeds are some of the oldest cultivated crops in the world, with origins debated between the Indian subcontinent and Africa, and domestication dating back at least 5,500 years. Their popularity spread across the Silk Road, as did many other ancient foods and products traveling along this path. Ancient civilizations across Mesopotamia, Egypt, and China valued sesame for food, medicine, and the oil it produced.

Sesame seeds come from a plant in the Pedaliaceae family called Sesamum indicum L. The plant is an annual herb with foxglove-like flowers that produce pods containing the edible sesame seeds. The pods burst open with a pop when the seeds are mature. This is where the phrase “open sesame” comes from; the bursting open or popping open of the seed pods. The hulls are removed as they contain oxalic acid, which gives them a bitter flavor. Sesame seeds go by many names depending on what part of the world you are in, including beniseed, sesame, sesamum, gingelly, simsim, and til. The phrase, “open sesame” was made famous from Ali Baba and the Forty Thieves tale from the One Thousand and One Nights collection, where it is the magical phrase Ali Baba uses to open a hidden cave.

Sesame seeds are easily produced in dry, arid regions because they are robust and drought tolerant. It is believed they were first cultivated in Africa, and then were taken to India via the Silk Road, where they became very popular with many countries and cultures. Today, the biggest producers of sesame seeds are China, India and Myanmar. Some of the world’s biggest importers of sesame seeds include, Japan, Canada, The United States, The Netherlands, France and Turkey. The seeds are used for many different reasons, but mostly to turn into sesame oil, a popular cooking oil used all over the world, in many different cultures. Sesame seeds contain around 50% oil, making them one of the richest sources of edible oils available. Seeds are also used for baking, or for making spreads and pastries too. Most of the time, the seeds are roasted or toasted before being processed or eaten, but they can be eaten raw as well. They have slight nutty flavor and texture, and the flavor and texture intensifies through the roasting process.

There are two types of sesame seeds – black and white. Black sesame seeds, unhulled, are seeds with a more pungent flavor than white seeds, or hulled seeds, thanks to the presence of the hull. They are more intensely nutty and a touch bitter, and the hull delivers a chewy texture which contrasts with the creamy, oily interior.

Tahini is a Middle Eastern condiment made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled seeds can also be used; the latter variety is slightly bitter, but more nutritious. The seeds are more commonly roasted than raw. Sesame seeds are also part of the Middle Eastern Za’atar seasoning mix. They are also used in many Asian dishes as well. In India, the sesame seeds are used for many things, including making their ghee.

Many foods, from many cultures use sesame seeds. Middle Eastern dishes like hummus and falafel, Asian cuisines using sesame oil, and common baked goods such as bagels and burger buns, as well as cereals like granola, snacks like crackers and halvah, and processed foods including some vegetarian burgers and processed meats, and much, much more. The possibilities are endless and are only limited by your imagination.

As with a lot of old traditional foods, there is a lot of symbolism and folk lore behind the use of sesame seeds. They are known as the lucky food due to their association with prosperity, fertility, longevity, and immortality across various cultures. This symbolism is connected to their rapid growth, impressive abundance, and resilience as a crop.

In Ayurveda and traditional Chinese medicine, sesame is regarded as a balancing food. It improves blood circulation, soothes nervous disorders, and promotes restful sleep. Eating sesame in the evening, for example in the form of oil or paste, may help calm the mind and facilitate sleep.

There are many different health benefits to eating sesame seeds and the products made from them.

1. Vitamins and minerals. Sesame seeds are a good source of several B vitamins, vitamin E, iron, calcium, magnesium, phosphorus, and zinc.

2. Fiber. Three tablespoons of unhulled sesame seeds contain 3.5 grams of fiber, which supports digestive health and may reduce your risk of heart disease. Eating more sesame seeds is a good way to increase your daily dietary fiber intake.

3. Healthy fats. Sesame seeds are high in quality protein and healthy fats. These vital fatty acids and amino acids give your body energy.

4. Anti-inflammatories. Sesame seeds contain copper, which acts as an anti-inflammatory and can help reduce swelling and relieve pain.

5. Antioxidants. Sesame seeds provide antioxidants to protect against chronic diseases, and minerals like calcium and magnesium for strong bones and healthy cell function

Just like with anything though, if you are sensitive or allergic to sesame seeds, you should avoid them. Sesame seed sensitivities include things like certain digestive disorders due to high fiber content, and can affect those with low blood pressure, diabetes, or bleeding disorders due to their potential effects on blood sugar and clotting. Additionally, pregnant women, people with gout due to oxalate content, and individuals with certain types of breast cancer should consult a healthcare provider before consuming sesame seeds.

Besides the culinary uses for sesame seeds, many ancient cultures also used the oil for things like perfumes, skin care products and lotions. Ancient Babylonian woman used sesame seed oil to help them stay young and beautiful. There are other ancient uses for the sesame oil as well. The Chinese used to burn black sesame seed oil to make their inks for writing and painting.

So open sesame, and open your world to the many different possibilities and uses these tiny seeds and their oils present.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I love my birds and animals, all birds and animals, but some just really stand out, high above the others. Hawks and birds of prey are some of my favorite birds. They are so regal and majestic to me. They represent quiet strength and power. I was lucky to get some more good shots of some hawks yesterday.

I see them perched on light posts quite often.

And of course I see them in the trees a lot too. We have quite a few different types of hawks that like to call Colorado home. This one is a Swainson’s Hawk.

This one is a Red-Tailed Hawk. I see these most often.

This one was just pure luck.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Yesterday, I gave you all a little teaser, or an aperitif of sorts. https://ajeanneinthekitchen.com/2025/09/03/something-in-the-works-3/ Today, I can share it with you.

Every now and then I write articles for Arlington Wine & Liquor, info@arlingtonwine.net, at 718 Dutchess Turnpike, Poughkeepsie, NY, https://www.arlingtonwine.net/ When they reach out and ask for articles, I write for them first. If they like my articles, they get first publishing rights, and then I can publish them later. I wrote and submitted an article on Aperol Aperitifs for them, which they have now published as well. Here is the article published on their website. https://www.arlingtonwine.net/blog/aperol-aperitif?utm_source=chatgpt.com

I will also share my original article with you as well. They are the same and only the photos have been changed. My inspiration for this delicious summer drink came from sharing a cool refreshing Aperol Spritz with Priscilla out on her patio the other day when I dropped off some tomatoes for her. We enjoyed a cool refreshing Aperol Spritz while catching up with each other and enjoying the beautiful summer day.

Here is my article:

We all like to unwind after a tough day or when we come home from work.  I think it is part of our DNA.  It is a universal treat we all allow ourselves.  Here in the United States or in Canada, we often do so with a cocktail before dinner.  In Italy and the rest of Europe, these cocktails are known as aperitifs. 

Aperitifs refer to many types of drinks that are served before a meal, usually in the late afternoons.  They are generally made with a low light-proof alcohol that is often bitter, dry or sparkling, or a combination of all three.  Aperitifs are meant to stimulate the appetite and they are meant to be enjoyed with company.

Aperitifs, in various forms, have been around for as long as alcohol has been around.  Their roots trace to back to the ancient civilizations of both Ancient Rome and Ancient Egypt and were first introduced for medicinal purposes.  They were made with simple herbal infusions at first.  It was believed that these aperitifs, used as appetite stimulants, aided the digestion and prepared the stomach for the food to come.  The word aperitif comes from the Latin word aperire, which meant to open, as the drink was thought to open or stimulate the appetite.  Some classically popular aperitifs were (and still are) Vermouth, Absinthe, Sherry and Campari, just to name a few.  Apertifs were always popular in certain parts of society, but their popularity really grew in the 19^th century in conjunction with the growing popularity of European Cafes that were popping up in cities all around.   

One of the most famous ways to unwind in Italy is with an Aperol Spritz.  Aperol was created in 1919 by the Barbieri Brothers, Luigi and Silvo, in Padua, Italy.  They worked in their father’s distillery and decided it was time to branch out and create something of their own, to leave their own legacy.  They were looking for something that would be a light aperitif with a relatively low alcohol content, but was still cool, refreshing and tasted good.  They experimented with many different options and ideas for about 7 years before perfecting what is now known as Aperol, the beloved citrus flavored Italian aperitif.

The Barbieri Brothers introduced their new tasty concoction to the world at the Padua International Fair in 1919.  With its bright orange-red color and distinctive sweet citrus flavors, it made quite the first impression.  And though it was popular from the beginning, it didn’t really take off until much later, in 1950, after World War II, when the Aperol Spritz was introduced.  Aperol Spritzes were initially made with Aperol, Prosecco and soda water in Northeastern Italy and Venice specifically, for pre-dinner gatherings, especially during the summer months.  This cool, refreshing drink was globally recognized as a symbol of summer, socializing and relaxed social gatherings.  This delicious summer drink is almost always served with ice and an orange slice, making it even more appealing and refreshing and perfect for summer.

Today, aperitifs are still enjoyed before dinner, but they have also expanded to include brunches and afternoon gatherings as well, all meals that reflect a more social, relaxed way of thinking about food and our dining experiences.  These aperitifs are almost always served alongside some tasty nibblies too, such as Italian classics like bruschetta, olives, various charcuterie boards, cheese, fruit and other light dishes or tapas. 

From their humble beginnings as herbal infusions to what they have evolved into today, sophisticated pre-dinner drinks, the core purpose of an aperitif is to enhance the culinary experience by stimulating the senses and to prepare the palate and the stomach for the social gatherings and the pleasures of food about to come. Aperitifs are meant for socializing and for bringing people together, and what better way to do so than through food.  Enjoy!  ! Mangia!  Life is much better when shared with good friends and good food.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

We have prairie dogs by the millions all around us. But no matter how often I see them, they are always fun, and seemingly, they are always posing for the camera too. Here are some more “posers” I captured recently. 🙂

I have been busy working on something all morning that I can’t publish here just yet. But hopefully soon, you will see what I’ve been up to. 🙂 Until then, you will have to wait a bit longer, though I have plenty more things to share in the mean time. I love to keep you guessing. 🙂