A Jeanne in the Kitchen

Once again we were able to get together and enjoy the day with Bob and Janet.  This time we were celebrating Bob’s 70th birthday.  We had some delicious Indian food from Bawarchi, in Louisville.  It’s kind of funny, and it certainly wasn’t planned this way, but the four of us all got together at Bawarchi’s sister restaurant in Centennial at the very start of this COVID disaster, literally just a couple of days before everyone was locked down, and now towards the end, we are dining with them again, just at home rather than inside the restaurant itself.  Bawarchi Biryanis Indian Cuisine

 

We could not go into the restaurant.  We called our order in ahead of time, and then when it was time to pick it up, we called again, and they brought our food out to us, curbside.  Soon, this bright sunny restaurant will once again be filled with people.

By ordering dinner from Bawarchi’s, not only were we supporting a local business, but they play it forward as well, and offer free food to all those who are battling this disease on the front line.  It’s a win/win for everyone.  We get to enjoy great food, we are supporting local business, and the front line heroes are being rewarded as well.

Larry and I picked it up and we took it over to Janet and Bob’s, where once again, they had it all set up so we could enjoy each other’s company while still social distancing ourselves.  Janet and Bob sat at one table, then we placed all the food on a smaller table between us, and Larry and I sat at the other table.  Janet thought of everything.

We ordered Chicken Vindaloo, Butter Chicken, a potato and onion dosa and garlic naan bread.  YUMMY!!!!  Janet, Bob and I are all wine lovers, and we all appreciate good wines too.  Larry is not much of a drinker at all, though he will enjoy a little bit every now and then.  We brought a bottle of Chateau Montalena (the famous California wine that was the first to beat the French wines in the 1970’s, and from the movie Bottleshock), and an anniversary bottle of Bookcliff Vineyards Bookcliff Vineyards in Boulder  to add to the meal and to the celebration.  Special wines for a special occasion.

For dessert, Janet made individual key lime tarts that just really hit the spot.  We enjoyed those with a “cuppa” while finishing off our wine.  Life is good!

Happy Birthday Bob, and many, many more to come.

Stay safe and stay well Everyone!  ‘Til next time.

Yet another beautiful day and beautiful walk around the lakes.  Today, there was so much to see.  Everyone was out and about.  I took so many great shots that I have to break them down into segments.  Not only did we see the goslings out for a swim and exploring the grassy knolls, but we also saw the premiere of this season’s ducklings too.  Both are just so darn cute.

The goslings were exploring the grassy knolls today.

The ducklings, or as a child of a friend of ours said a few years ago, the “duck-a-lings”.

For now, I am going to be calling my nature scenes ” A Jeanne in the Kitchen’s Nature Walks”.  I am not going to start another page anytime soon, but this will help differentiate between what’s going on in the kitchen and what’s going on outside.

Stay safe and stay well. ‘Til next time.

 

Happy Mother’s Day to all of you beautiful ladies out there.  It doesn’t matter if you have kids or your kids are all grown up.  It doesn’t matter if your kids have fur or feathers or scales or tails.  If there is someone in your life who loves you and depends on you, you are their mom.

 

I do not have the 2-legged version of kids.  My kids all have fur and tails.

Otis and Nicodemus

Lucie and Vinnie

 

My mom passed away 14 years ago, but she is still with me everyday, watching down over me.  Every time I see butterflies and/or irises, she is stopping by for a visit.  I miss you and love you Mom.  My mom, Evelyn, and I when I was about 2 years old.

Mom puttin’ on the glitz.

Happy Mother’s Day Ladies.  Stay well and stay safe.

This is my view that I get to enjoy everyday.  This is the top of lake 1, facing west, towards our Flatirons.  You can’t see our house, but we are just on the left, just about equal to the buoy.  We have lived here for almost 13 1/2 years.  I just never get tired of my beautiful view.

Today’s walk was rather uneventful, until the end of the walk.  We didn’t really see much of anything for most of our walk.  But as we were heading back home, our two geese families were both out for swims on lake 2. Of course they were social distancing themselves from each other too.  Both sets of parents were teaching their little ones how to be good swimmers.  As a swimmer and swim coach myself, everyone needs to know how to swim.  Family #1 had 7 goslings and family #2 had 4.

 

I have been receiving many positive thoughts on my “nature series” photos.  Some have even asked if I would set up a separate page just for these shots.  I am thinking about, but in all honesty, sometimes I get overwhelmed with one website.  I don’t know if I can handle two.  But it is definitely in the realm of possibilities.  You just never know. In the meantime, I am glad everyone is enjoying these beautiful natural scenes.  I certainly love sharing them with you.  It seems these are just as popular as my cooking.  🙂

Stay safe and stay well Everyone.  ‘Til next time.

Larry said he was in the mood for fried chicken, which sounded very good to me as well.  Fried chicken can be found in many different variations around the world, but for me, when I think of fried chicken, it always takes be back to my Southern roots and my mother, who was from Southeast Texas.  Because I think some of the best fried chicken comes from the south, I wanted a southern side dish to go with the chicken. I had plenty of green beans so I was looking for something that would showcase them as my dish.  Green beans are a staple as Southern vegetables, especially in the spring and summer.  This particular recipe combines some great, simple things that we all have.  Green beans, onions, red potatoes and bacon.  How can you go wrong with these simple basics, and they are all served together, no need for anything else, except maybe a little lemon pepper cornbread and some wine to make the dinner complete. Lemon and Pepper Cornbread

Southern Green beans with Red Potatoes and Bacon

5-6 slices of bacon, diced

1 small Vidalia onion, diced fine

2 lbs of green beans, ends removed

1 1/2 cups chicken broth

1 TBSP garlic

salt and pepper to taste

2 lbs red potatoes, cut in half

2-3 TBSP butter

 

Cook the bacon until it is crispy, then remove it from the pan and set aside.

Saute the onions and garlic in the bacon grease until the onions are translucent.

Add the green beans, chicken stock and salt & pepper.  Bring to a boil, then reduce the heat to a simmer.  Cover and let simmer for 30 minutes.

Arrange the potatoes around the green beans.  Adjust the seasoning if necessary and add some butter on top of the potatoes.  Once again, cover and simmer for another 30-40 minutes, or until the potatoes are tender.

Right before serving, top the potatoes with some of the juice and add the bacon bits on top.

This dish is good anytime of the day, for breakfast, lunch or dinner, or perhaps something in between.  Enjoy!

Stay safe and stay well Everyone.  ‘Til next time.

 

If I had to choose a flavor that represented Spring, I would definitely choose lemon.  Anything lemony just seems so fresh and light, which is perfect for Spring.  I knew I was going to cook pork chops, but I wasn’t sure how, and then the idea just popped into my head to marinade them in a lemony, mustard and herb sauce, which I also used for my sauce for the pasta as well.  I just love it when a plan comes together.  This dish is so typical of how my creative process works.  I create as I go.  I have a basic idea in my head and then I just run with it, and let it take me where it takes me.  If you do not like pork, chicken would also be very good with this dish too.  And if you are vegetarian, no problem, just have the vegetables.  Either way, I guarantee, you’re going to love it.

You all know I am a big vegetable fan, and love eating a wide variety of vegetables all the time.  I also like to make my meals balanced as well.  In some ways I am still very traditional and old school.  I grew up with the dietary pyramid, which I still use as my model on a daily basis.  True to form, I have my vegetables, my protein, my carbs and my dairy all in one dish.  Plus, it was delicious.  What more do we need, right?!

Lemony Pork and Vegetable Pasta

The Marinade

3-4 pork chops

1 TBSP Dijon mustard

1 TBSP lemon juice

1 TBSP garlic

2 TBSP olive oil

1 tsp dried oregano

1-2 tsp dried basil

1/2 tsp cayenne pepper

1 TBSP lemon pepper

salt & pepper to taste

 

The Vegetables and Sauce

1/2 zucchini, sliced

1/2 crookneck or yellow squash, sliced

1 TBSP garlic

1/4 red onion, sliced very thin

5-6 mushrooms, stemmed and sliced

1 can artichoke hearts, drained and cut in 1/2

1/2 cup grape tomatoes, cut in 1/2

1 1/2 cups heavy whipping cream

1 TBSP lemon juice

1 TBSP lemon pepper

olive oil

cooked angel hair pasta

 

Combine all the ingredients together for the marinade and completely coat the pork.  Let it set in the refrigerator for at least 2-3 hours before cooking.  You can cook the pork any way you like.  We grilled it, which I think is best.

Reserve the extra marinade to add to the sauce later.

Saute all the vegetables, except the artichoke hearts and tomatoes, in olive oil, along with salt & pepper and lemon pepper for about 5-7 minutes.  Then remove the vegetables and set aside.

Add the cream and reserved marinade to the pan and cook at a medium heat for about  5-7 minutes, stirring frequently. Then add the lemon juice and combine thoroughly.  Cook for about 1-2 minutes.

Add the cooked vegetables to the sauce and continue to cook for an additional 2-3 minutes.

Add the tomatoes and artichoke hearts and cook for only about 1-2 minutes.  Your sauce is now done and ready to serve.

Serve the pasta, add some sauce, then add your pork (or chicken) and top with a bit more sauce.  It’s light, lemony and delicious.  I served it with some warmed ciabiatta with an olive oil dipping sauce and a crisp, citrusy white blend on the side.  Delicious!

Stay safe and stay well Everyone.  ‘Til next time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We were walking with a purpose today.  The F-16’s were supposed to do a fly-over to honor all the healthcare workers and we wanted to see them.  We still took our normal walk, but there wasn’t much to see at first.  We were kind of disappointed with the F-16 fly-over show too.  We briefly saw them twice, but they were at such a distance that it was just a quick glimpse and that was it.  However, we saw not one, but two geese families with their baby goslings.  They were a much better show indeed.

Before I get to the goslings though, I want to introduce a new friend.  This is a house finch.  I wasn’t sure if I got him or not because he is just a tiny little thing and he was perched up high in the tree.  But, it looks like I did.

Now for the stars of the day …  This is the first family on lake 4.  Mom had 6 babies.

This one made me laugh.  Mom is already giving one of the babies a scolding for something.  I love it.  One of them is already a rebel.

The goslings are getting curious.

The second goose family was up on lake 3.  They had 4 babies that looked to be even a little younger than the babies on lake 4.  It looks like dad is doing his best to keep the family in line, even with a broken wing.

I LOVE this one guy’s defiant rebel attitude.

Peek-a-boo.  I see you.

I hope you enjoy our goslings as much as we do.  Stay safe and stay well Everyone.  ‘Til next time.

 

If you like paella and jambalaya, then you will probably like this dish as well.  All three dishes are very similar.  All three are rice dishes cooked together with meats, vegetables, and bold, spicy seasonings.

Instead of cooking my chicken with the rice, I used Larry’s smoked chicken.  He’s Smokin’ Again  I had kalamata olives, but I really wanted green cavatappi olives, though to no avail.  I went to three different stores trying to find them but none of them had them, so the kalamata olives it was, which are still very good.  They just gave a different flavor to the dish.  Oh well.  Hopefully next time I can find some cavatappi olives, if not, it’s not the end of the world.  I am going to give the recipe for cooking the chicken with the rice, but you can always substitute cooked chicken like I did too.

Spanish Chicken and Chorizo Rice

6 6-oz chicken thighs

olive oil

2 tsp paprika

2 tsp cumin

1 tsp dried basil

1 tsp dried oregano

 

Mix the spices together along with 2 TBSP of olive oil and completely cover the chicken with the rub.  Place in the refrigerator for at least 2 hours or overnight to let the flavors soak in.

 

8 oz ground chorizo

1 onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

1-2 TBSP garlic

1 1/2 cups rice – I used a combination of both wild rice and white rice for something different

3 cups chicken broth

3 whole tomatoes, diced or 1  14 oz can of diced, cooked tomatoes

2 bay leaves

1/2 cup green olives

2 TBSP Peruvian peppers or pimentos

salt & pepper to taste

olive oil for cooking

 

Saute the peppers, onions and garlic for about 3 minutes.

Add the chorizo and cook completely.

If you are cooking the chicken with the rice, then at this stage, remove the vegetables and chorizo and set aside.  Brown the chicken in the same pan.  If you are not cooking the chicken with the rice, omit this part.  Once the chicken is cooked, re-add the vegetables and chorizo to the pan with the chicken.  Add the spices, rice and chicken broth and mix everything together thoroughly.  Bring to a boil, then reduce the heat to a simmer and continue to cook for about 35 minutes, or until the rice is cooked.

I still used all the same spices I would have used if I was cooking the chicken with the rice, I just added them later, rather than coating my chicken with them.  This is when I added my chicken to the dish.  I also added my Peruvian peppers at this point too.

When the rice is cooked, add the olives and mix everything together thoroughly.  Remove the bay leaves and discard.  Let the dish set for about 10 minutes before serving and top with cilantro leaves.   My lemon pepper cornbread with honey butter went perfectly with this dish.  Lemon and Pepper Cornbread There were all kinds of flavors going on.  There was a spicy smokiness combined with the fresh, lemony flavors of the cornbread and the sweetness from the honey butter.  In a word – YUM!  I served a crisp, citrusy white blend as my wine choice, but a red or a pinot noir would also go nicely with the meal too.

Stay safe and stay well Everyone!  ‘Til next time.

 

 

 

 

 

 

 

One of the few good things coming out of all this current craziness is that we are doing our daily walks around our lakes.  I always take my camera with me.  Sometimes I see some really cool things, and other days I don’t see anything at all, but I always have my camera at the ready, just in case.

We are so blessed to have so many cool birds, turtles, prairie dogs, rabbits, fish, etc, etc., etc. right in our own backyard.  I have yet to see any coyotes or foxes this season, although we do hear the coyotes nightly.  Coyotes and foxes tend to come out more at dusk rather than daylight.  Here are the pictures from our latest walk-about.

A Townsend Solitaire, perched up high, literally, in a tree in our backyard.

A dove on the deck.

In the 13 years we have lived here, this is the first actual fish we’ve seen come out of our lakes.  He was a pretty good sized fish too.  Our lakes are catch and release.

But then … we saw this huge catfish come out of the same lake.  He was about 20-25 lbs.  The young fisherman was so proud of his big catch.

At one of the other lakes, we saw medium sized turtle out for a leisurely swim …

Followed by a larger, different kind of turtle.  This one is a snapping turtle.

We always have a few birds socializing around the lakes.  This is a red-winged blackbird.

He decided we were OK and invited a couple of friends over, including a sprague.  We kept it under the social distancing limit of 10 and under.

A curious oriole hiding in the reeds.

But the best sighting of the day was a family of geese out for a swim.  These are our first goslings of the season.  They are just so darn cute.  They are just a couple of days old.

 

 

 

 

So when life gets you down, just remember, there is so much to be thankful for.  Let the little things into your life.  Little things really do matter.  Little things make life a lot better.

 

 

 

Stay safe and stay well Everyone!  ‘Til next time.

Most of us who live in the United States are very familiar with Cinco de Mayo or the 5th of May.  Usually it is celebrated with friends in grand style, with a fiesta or party.  But this year it is just another day.  No parties, no fiesta, and no celebrations.  Last year, I went all out and made a bunch of traditional Mexican foods that were “non-traditional” foods most Americans eat for Cinco de Mayo.  Los Fiestas para Cinco de Mayo  This year, we were very low-key and I almost forgot it was Cinco de Mayo.  I did end up making something Mexican to honor the day, but it was really kind of accidental.  It certainly wasn’t planned, like usual.

We had some leftover fried cod from when we had fish & chips that I turned into fish burritos.  I meant to make them into fish tacos, but I only had the larger tortillas instead of the smaller ones I use for tacos, so they became burritos instead.  Fish Tacos

I just love it when I can creatively use up my leftovers.  I got to use the rest of my fish and some of my corn and tomato salad and added some cheese, rice, salsa and avocado, as well as a carrot slaw I made.  Fish tacos and burritos are usually pretty healthy to begin with, but because I had so many vegetables, they were even healthier.  Just like with any recipe, make it your own.  Add what you like and mix it up.  Every time I make fish tacos, they are always a little different, mostly because I make them with whatever leftovers I have on hand at the time.

Usually I add a cabbage slaw to my fish tacos, but I did not have any cabbage, and with times being as they are at the moment, I couldn’t just run to the store for cabbage.  I did have carrots though, so this time I made a carrot slaw.  I just made a small amount.

Carrot Slaw

2 large carrots, shredded

1/4 cup cilantro, chopped fine

2 TBSP olive oil

2 TBSP lemon juice

1 TBSP honey

1 tsp Dijon mustard

1/2 tsp cumin

1/4 tsp salt

 

Shred the carrots either in a food processor or by hand with a shredder.  Add the cilantro and mix together well.

Mix all the other ingredients together.

Combine everything together, adding only enough of the oil and lemon juice mixture as needed.  If you have extra, save it for something else.  You do not want to make the carrots mushy by adding to much liquid.

When you have all the ingredients you want to use to make your tacos/burritos, heat your tortillas and start layering them up how you like.  Then roll them up and enjoy.  !Desfruitas!

Stay safe and stay well Everyone.  ‘Til next time.