A Jeanne in the Kitchen

I am still in a Spanish frame of mind, having just come back from Spain. I LOVE, LOVE, LOVE classical Spanish guitar too. I always have. When I was taking guitar lessons, I was trying to learn this classical art, but let me tell you, it is very difficult indeed, and to master it is even more so. This beautiful piece comes to me through our very own https://bluebirdofbitterness.com/. Thank you so much. I could listen to this beautiful music all day long and then some. Enjoy. !Desfruitas!

Today’s cultural moment

The other day Bob was helping Larry blow out the sprinkler system, so as a way of saying thank you, I cooked dinner for all of us. We had a delicious dinner with Janet, Bob and their exchange student Luke, with fun games after. At the half-way point of the games, after our dinner had settled a bit, it was time for dessert. I made caramel apple cake just for the occasion.

I made a caramel apple crunch cake, which was a perfect fall dessert. I found some caramel chips that made the cake even more festive. This was before I made my annual batch of caramels with Priscilla, otherwise I would have just melted down some of the caramels to make the sauce. But the caramel chips were a good find and added a fun morsel or two to the occasion.

Caramel Apple Crunch Cake

1 1/2 cups vegetable or canola oil

3 eggs

2 cups sugar

2 tsp vanilla

3 cups flour

1 1/2 tsp baking soda

1 tsp salt

1 cup chopped nuts, divided – I used pecans

1 cup dried coconut

3 cups apples, peeled, seeded and chopped

1 bag caramel chips

1 cup heavy whipping cream

Preheat oven to 350* F or 180* C.

Spray a bundt pan with cooking spray.

Mix all the dry ingredients together well.

Combine the oil, eggs, sugar and vanilla together and beat for about 2 minutes. Then mix in the dry ingredients, 1/2 at a time, mixing in between each addition.

When the batter is done, fold in the apples, about 3/4 of the nuts and coconut until everything is well incorporated into the batter.

Evenly spread the batter into the prepared pan and bake for about 1 hour 30 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool completely before removing from the pan and adding the toppings.

I made a caramel ganache and with most of the bag of the caramel chips mixed in with the heavy whipping cream. Heat over a medium-low heat and stir constantly until all the chips are melted and it is smooth and velvety. When the ganache was ready, I drizzled it over the cake.

Then I added more of the chopped nuts and the rest of the caramel chips on top for decorations. This cake came out so moist, and it was just loaded with flavor and texture. It is a definite winner for the fall.

This delicious fall cake made rounds, and was enjoyed a few times. We had it first with Janet, Bob and Luke, and I gave them about 1/2 of the cake to take home with them. Then we got together with Priscilla and Jonathan to make our caramels, and I took the cake with us, which we enjoyed once more. We got together with Janet and Bob again later, and enjoyed more of the cake once again with them. We enjoyed it every time too. 🙂 I am only taking tiny, tiny portions, because I HAVE to lose weight, my early New Year’s resolution. So just enough for a bite or two is enough for me.

Savor the flavors of fall as much as you can during this fabulous season. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I saw this and it made me think of my little grand nephew Gentry. He LOVES his cows. His daddy, our nephew Jared, raises cows, so Gentry helps his daddy with the cows all the time too.

So instead of Happy Halloween, I am wishing you all a Happy “Cowloween” this year. 🙂

There is something about the Northern Flickers that just captivates me. I don’t know hat it is about them, but I just love them. There was one lone Flicker in the tree who caught me eye. he was just sitting there waiting for me to notice, and notice I did too.

Sometimes all we have to do is just open our eyes and the world comes to us.

Stir-fry cooking in an ancient form of Asian cooking that dates back at least as far as 1500 years ago, if not more. As its name seems to imply, making a stir-fry involves stirring vegetables and meat in hot oil using a wok or another type of pan. The origins of the word “stir-fry” means to tumble. In Chinese cuisine, stir fry represents the principles of balance and harmony, combining different flavors, textures, and ingredients in one dish. When cooking a stir-fry, the vegetables and meat should be tossed continuously over high heat, so each piece is touched by the heat to create a light sear on all of the ingredients. The balance between different ingredients, textures, and flavors is what sets stir fry apart. A traditional stir fry comprises a protein, vegetables, a base sauce, and a staple like rice or noodles. The protein can be meat, tofu, or seafood, while the vegetables can range from bell peppers to bok choy. The sauce often combines salty, sweet, and spicy flavors.

The term stir-fry is both a type of dish and a style of cooking, where the freshness of the flavors of the food are highlighted and brought to life. Anything goes. You can use any combination of ingredients you like. I make stir-fries quite often, especially if I only have small amounts of ingredients. In a stir-fry, I only need small amounts because I am usually combining a few different things together to make my dish. My latest was a pork and vegetable stir-fry with a spicy garlic chili oil sauce. I served it with a red wine to accompany the flavors of the oils and the sauce.

We eat a wide variety of all kinds of meats and vegetables all the time. So I always have a bunch of different items on hand at all times, which is definitely a plus. My pantry is always well stocked for just about anything, and any type of dish.

Pork and Vegetable Stir Fry in Garlic Chili Oil

1 1/2 lbs pork cut into thin strips

1-1 1/2 cups broccoli, cut into florets

1-1 1/2 cups sliced mushrooms

1 red bell pepper, cut into thin matchsticks

1/4 cup green onions, sliced at an angle or Asian style

1/2 cup hoisin sauce

1 tsp Chinese 5 spices

1-2 TBSP chili oil

1 TBSP crunch fried garlic in oil

olive oil

1-2 TBSP black garlic chili oil, optional

red pepper flakes to taste, optional

In a very hot wok or large skillet, add the oils and red pepper flakes, if using, and cook for about 1-2 minutes, or until it begins to get fragrant.

Add the pork and cook for about 3-5 minutes, or until it starts to brown. Stirring constantly.

Add the vegetables and continue to cook for an additional 5-7 minutes, or until the vegetables begin to soften, yet still remain firm. Stirring constantly.

Add the sauce and continue to cook until it is heated and everything is hot and well incorporated together.

Add the green onions at the last minute and incorporate into the dish. Serve over cooked rice or noodles. This is a dish that is best served fresh and hot, so serve it immediately after finishing.

This delicious dish only takes minutes to cook, one of the beauties of preparing a stir-fry dish. It also can help you use up some of your small bits and pieces, and you can prepare them in a totally different way than the “first-overs”. It’s delicious, easy, and uses up whatever little pieces you have left. YES! It’s a win/win all the way around. Everyone will think you slaved away, when in reality, it only takes a few minutes to cook. 🙂

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

I love seeing the variety of wildlife and water fowls that like to call my lakes home. Many of our animals are seasonal and they come and go as the seasons change. It is like a revolving door of different visitors coming in for a long extended visit or stay. This time, I am happy to say, my American Widgeons are back. Hopefully they will stay with us for awhile before taking their leave once again.

The males have more color, and a bright green streak on the heads. the females are more muted.

Every season has its beauty. I love to take it all in. Have a great, beautiful day, and make everyday great and beautiful.

OK. Back to the business of cooking in my kitchen again, although, I have been busy cooking ever since we returned home. But it is time to start sharing my own kitchen creations with you once again. 🙂

I guess I am still in a Spanish and Mediterranean frame of mind, especially when it comes to cooking. Although to be fair, I love cooking in the Mediterranean style anytime. I made some Moroccan pumpkin and lentil stew with lamb meatballs that warmed the cockles of my heart and was a perfect dish for fall.

I made a big pot because, as usual, I was feeding a bunch of people. That’s just what I do. I feed people. 🙂

I started off with the lamb meatballs, since those took the most time to make.

Lamb Meatballs

2 lbs ground lamb

1 onion, diced fine

1 TBSP garlic

1 egg

2 TBSP flour

salt & pepper to taste

1 tsp cinnamon

1 tsp cumin

1/4 tsp nutmeg

1/4 tsp ground cloves

1/3 cup chopped fresh parsley

Combine everything together, except for the flour and mix well. Then take about 1 TBSP of meat and form it into a round ball. Continue until all the meat has been formed into meatballs.

Once the meatballs are rolled, roll them all in flour. Then set in the refrigerator for at least 30 minutes or so, to set before cooking.

Once you are ready to cook the meatballs, place some cooking oil and butter into a large very hot pan, and add the meatballs. Do not over crowd the pan. Cooking them in batches is perfectly fine. Cook for about 2-3 minutes per side, or until they are completely browned. Once they are browned, remove them from the heat, set aside and keep them warm.

The meatballs are the first part. The pumpkin and lentil stew is the second part.

Moroccan Pumpkin and Lentil Stew

Fall is pumpkin season, and I love to cook with and eat a lot of pumpkin in the fall.

1 large onion, diced fine

1-2 jalapenos, seeded and diced fine

1-1 1/2 TBSP garlic

4-5 tomatoes, diced

1 can tomato paste

1 cup green lentils, rinsed

1 tsp cayenne pepper, or to taste

salt & pepper to taste

1 TBSP paprika

1 tsp cumin

2 lbs of pumpkin, skin removed, seeded and cubed

2 1/2 cups water

1/4-1/3 cup chopped cilantro

Get a large stew pot very hot and add olive oil along with the onion, jalapenos and garlic. Saute for about 1-2 minutes, or until the onions have become soft and translucent. Then add the pumpkin, lentils, tomato paste and tomatoes. Continue to cook for about 2-3 minutes, then add the water and salt & pepper and spices.

Bring to a boil, then reduce the heat to a medium-low and cook for about 40 minutes, stirring occasionally. Add the cilantro towards the end of the cooking and mix in thoroughly.

Carefully add the meatballs into the mixture and continue to cook for about 10 minutes, or until everything is heated throughout, stirring occasionally.

Top with more chopped parsley and/or cilantro and serve it while its hot. This warm Mediterranean dish is sure to warm you up on those cool, crisp fall evenings. It is a definite winner for a cool fall night.

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

Our beautiful Dorrie, (Andorra) or as we call her, our polar bear, had her first snow experience today. Last week we were in fall, and yesterday, last night and still this morning, we had snow. We got about 6 inches total. This is our first snow of the season, and it is predicted to be yet another very cold, very snowy winter this year too. Dorrie came to us from Oklahoma. I’ve never been to OK, but I am pretty sure snow is not a regular thing there, or at least not in the amounts we get here in Colorado. So we are calling this Dorrie’s first snow. She and her sister Juneau were having so much fun romping around in the cold, wet white stuff on the ground. Juneau is made for the snow, and loves it. The colder the better. Dorrie seems to have followed in her big sister’s footsteps or paw prints, and seems to love it too. 🙂

What is the cold, wet, white stuff? I’ve never seen this before. But I like it.

Just look at the smile on her face. I think she likes it, which is a good thing, because I think she is going to have a lot more of it too. 🙂

First experiences can be so much fun. Enjoy them all. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I know I have been busy posting about Spain, but since we’ve been home, I’ve been cooking all along, just like normal. I just wanted to make sure you got all of our Spanish experiences first. But have no fear, Jeanne from “A Jeanne in the Kitchen” has still been busy in her kitchen cooking up lots and lots of good things for all of you. As much as I love traveling and taking in life’s adventures, I still love being in my kitchen cooking for everyone just as much, if not more. 🙂

It was that time of year again, for Priscilla and I to make our annual caramels. Video #18 – Making Caramels with Priscilla. We made our normal 2x double batches, one plain and one with chocolate and pecans. Though I am thinking about making a 3rd batch too. I am thinking maybe some chocolate mint caramels. I’m not sure yet though, as I am still cutting and wrapping the first batches. And I still have A LOT more to cut and wrap. 🙂

have a sweet, sweet day and make everyday great. Stay safe and stay well. ‘Til next time.

I have one last post from Barcelona. This is just the art from the streets, though there is so much art to be seen everywhere. There was so much fun street art I needed to share it with all of you. Some of it is tile and/or mosaics. Some is on the walls and some is one the doors. Some is in the form of statues. And some is even done in flowers. But it’s all very fun and creative all the same. I love looking at all the street art from all over. Some of the artists are very talented indeed. Some are professionals, but most are not. 🙂

Have a great day and make everyday great, or Que tengas un gran día y haz que cada día sea grandioso. Stay safe and stay well. Mantente seguro y mantente bien. ‘Til next time. Hasta la próxima.