I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!
The other day, I saw, not one, not two, but three groups of baby goslings. There was one group that was a little older than the other two. The other two were still in the tiny baby stage. But I thought I would share them with you again, since they grow up so quickly. They change from week to week.
These are the “older” goslings, at about 3-4 weeks old. They are already a lot more independent.
And these are the tiny babies.
Mommy, wait for us. We have little iddy-biddy legs. This is a long walk up a steep hill.
Many of the common vegetables (verduras) enjoyed in Mexico are the very same vegetables we eat and enjoy here too. They include zucchini, cauliflower, corn, potatoes, spinach, Swiss chard, mushrooms, jitomate (red tomato), and green tomato. Other traditional vegetable ingredients include chili peppers, huitlacoche (corn fungus), huauzontle, and nopal (cactus pads). These, however, are not as common here in the United States. A traditional favorite is a combination of zucchini, onions, corn, and poblano peppers. I use all of these vegetables on a regular basis. To me, what makes them “Mexican” vegetables, rather than just vegetables, however, are the spices and seasonings used. Those include cumin, oregano, and red chili, again staples in Mexican cooking.
I made some verdurasMexicana to compliment my Pollo Almendrado for Cinco de mayo. Pollo Almendrado My combination included corn, zucchini, yellow crookneck squash, garlic, red onions, jalapenos and baby tomatoes, all mixed together with cumin, oregano, salt pepper and lemon verbena. I thought I had cilantro, and was pretty sure I had just bought some, but alas, I couldn’t find it, so I only used my lemon verbena this time. It is lemon verbena season, and my backyard is already overflowing with it. I use it as much as I can for as long as I can. I love the fresh, hints of lemon it adds to all my spring and summer dishes.
I sauteed all the heartier vegetables with the seasonings first in olive oil and a little butter. I cooked them for about 5-7 minutes over a high heat, stirring frequently.
Once these vegetables were tender, I added everything else right at the last minute, right before serving.
We travel to Mexico quite often, and this is a very common vegetable medley we see all over the place. It is pretty and colorful while healthy all at the same time. It goes with anything, but then I think any vegetables are always a good accompaniment to any entree. 🙂 I like vegetable medleys too, because I am of the belief that the “more colorful” your vegetable combinations are, the healthier they are too. When it comes to vegetables, colors equal healthy.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
Yesterday was Cinco de mayo, or the 5th of May. Here in the United States, it is a big day celebrating all things Latin, particularly from Mexico. Yes, it was a day when Mexico claimed its independence from France, but it is not traditionally a big deal in Mexico.
Here in the United States, people of all cultures and background become Latino, even if only for the day. Everyone is eating Mexican food all over the country. Most people enjoy tacos, burritos, enchiladas or fajitas on this day, but we eat those all the time, not just for Cinco de mayo. So I usually prepare something out of the ordinary, that most people wouldn’t think of. This time I made pollo almendrado, or almond chicken. I served it with more of my Caribbean rice Caribbean Rice and some verduras Mexicana, Mexican vegetables.
Pollo Almendrado has its roots in Mexican colonial cuisine, where the influence of European ingredients such as almonds is mixed with local ingredients. Almonds arrived in Mexico through the Spanish colonizers, and were soon integrated into the local cuisine due to their versatility and nutritional value. This dish is a reflection of how Mexican cuisine has been able to incorporate foreign ingredients, creating unique fusions that have become traditional Mexican classics. Over the centuries, Pollo Almendrado has evolved, but has maintained its essence: a dish that combines the richness of an almond sauce with the smoothness of chicken, creating a contrast that is as satisfying as it is delicious.
When almonds were first introduced to Mexico, they were expensive, so only the wealthy could afford them on a regular basis. Most of the Mexican households could not afford almonds, and ate them only for special occasions. Today, almonds can be found all throughout Mexico, but they are still expensive nuts to buy, so even though pollo almendrado is a traditional meal, it is not found in the typical Mexican eateries and restaurants. It is still only eaten on special occasions in most of the Mexican households.
Pollo Almendrado
As with anything, there is always more than one way to make this delicious dish. This is but one of many different varieties.
4 chicken breasts
1 onion, diced
1 TBSP olive oil
1 cup chicken broth
1/4 cup toasted slivered almonds
1 TBSP red chili powder, preferably Mexican red chili
1-2 tsp orange balsamic or red wine vinegar
1 tsp sugar
1 tsp cinnamon
salt to taste
1/4 cup almond liqueur, optional
top with toasted almonds, chopped cilantro and/or lemon verbena – optional
Toast the almonds to a light golden brown then mix them with the onions and seasonings and saute for about 3-5 minutes, or until the onions are translucent.
Carefully add the almond liqueur and flambe for about one minute or until the flames dies down and most of the alcohol has burnt off.
Add the chicken broth. Bring the sauce to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring occasionally.
Pour the mixture into a blender or a food processor and process until it is a smooth liquid.
When the sauce is smooth, pour it back into the skillet. If you are cooking the chicken, add it to the sauce. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 45 minutes, or until the chicken is cooked completely, stirring occasionally. I used cooked chicken breasts , so I only cooked it long enough for the chicken to heat up thoroughly.
Serve over rice and with your favorite Mexican side dishes and Disfruitar! I topped it with more toasted almonds and chopped cilantro and lemon verbena from my backyard.
Que tengas un gran dia y haz que cada dia sea grandioso! Stay safe and stay well. ‘Til next time. Hasta la proxima.
Sunday was a bight, beautiful, sunny day and Larry and I decided to enjoy the sunshine at The Wild Animal Sanctuary, in Keenesburg, about an hour northeast of us. The Wild Animal Sanctuary is the largest of its kind in the world, devoted to rescuing wild animals, mostly the big carnivores like lions, tigers and bears, though all wild creatures will have a place to call home at the Sanctuary. All of the animals at the Sanctuary are rescues. They all have their own horror stories to tell, but thanks to The Wild Animal Sanctuary, they are allowed to live the rest of the lives with dignity and peace, and in a wild domain; a domain many of these animals have never known.
A shocking statistic about America’s Captive Wildlife Crisis; the illicit exotic animal trade is the third largest source of illegal profits in the world today, just after illegal drugs and weapons! In the U.S. alone, there are an estimated 30,000 captive large carnivores living outside the zoo system. There are 4,000 Tigers living as “pets” in private homes in just the state of Texas – which is more Tigers than exist in the wild throughout the world. Countless other Great Cats, Bears, Wolves and other large carnivores live in abusive conditions in roadside zoos, circuses, magic acts, traveling shows, and other substandard situations. Untold numbers of animals suffer and die each year due to neglect, abuse or because they are abandoned and left to die, starving and alone.
Over the course of it’s 40+ year history, The Wild Animal Sanctuary has rescued more than 1,000 animals, and at present, it provides a home to over 750 animals that have been saved from illegal or abusive situations. The Wild Animal Sanctuary currently operates three facilities within the United States, all in Colorado. Two of the Sanctuaries specialize in saving captive-born exotic animal species, while the other is entirely dedicated to saving Colorado Mustangs. The Wild Horse Refuge is another item on our to-do list.
St. Francis of Assisi watching over the animals. Saint Francis of Assisi is renowned for his deep love of nature and animals. Francis of Assisi has become synonymous in religion pop culture with brown habits, birdbaths and the blessing of animals on his feast day. But beyond pets, Francis is also known as the patron saint of ecology.
The first part of the Sanctuary is enclosed in this large bubble. Upon entering, you watch a short video presentation about the Sanctuary and the animals who call it home. There are animal sculptures, a cafe and the gift shop located inside the bubble. This leads to the big overhead walkway that takes you outside to visit all the animals from above. The elevated walkway is less of a disruption and disturbance to the animals, letting them live as they would in the wild.
I took a ton of pictures, that I have since edited and whittled down. I still have a ton of pictures remaining, that I won’t share with all with of you, though I will share quite a few.
Since lions, tigers and bears are the main attractions, there is a large sculptural reference to the movie “The Lion King”.
All the metal sculptures are fantastically crafted, and are beautiful, but as I said the main attractions are the live, wild animals. We saw so many beautiful wild animals. Most were just lounging around, enjoying the beautiful day. But some were active and playing around too.
The big cats have always been some of my favorite animals. There were so many big cats to see.
She is lounging around just like our cats do. The big cats aren’t really that much different than domestic cats, just considerably BIGGER. There a few lions, and other animals, that either have special needs or don’t like to socialize too much, so there was a smaller enclosed section for them.
Most of the animals were outside though, in their own “wild” open space, free to roam or lounge around as they desire.
There were also a few “smaller cats” too. Most of them were all cat napping.
This is the only smaller cat that was alert and ready for action. She was also ready for her picture to be taken too.
Wolves have always had a special place in my heart as well. Since foxes and wolves are nocturnal, they were all resting, getting ready for some night action later. Some were in the sun and some were in the shaded areas.
This beautiful baby looks like our Dorrie, especially when she is sleeping like this.
This one kind of looks a lot like our own “wolf baby”, Juneau.
There was even one foxy mama with a kit of her own.
And of course there were bears too. There were both Grizzly bears and Black bears. These two Grizzly bears were inseparable. They were cuddling together most of the time, and if they weren’t cuddling, they were always close by each other.
Some of the bears decided it was too hot and needed to go for a cool, refreshing swim.
Some of the black bears decided it was cooler in the tunnels.
And a couple liked being out in the sunshine.
There were other animals too, but the big cats, wolves and bears were the main attractions, and the most prevalent animals.
We thoroughly enjoyed our day with the animals. In fact, we enjoyed it so much, that instead of just purchasing a one-time pass, we instantly purchased a membership for both of us. Because I have always been such an animal lover, and would gladly have a farm with tons of critters, Larry has always said “I was never allowed to volunteer at a vet’s office or a rescue, because he was afraid I would bring them all home”, which I probably would too. However, that being said, I CAN’T bring these babies home, so I am actually thinking of volunteering here. Larry has even “given me permission” to do so too. 🙂
The Wild Animal Sanctuary is located in Keenesburg, CO. Here is their address and contact information. Every time you visit, you are helping to save the lives of these big, beautiful majestic animals in need.
Today is Cinco de Mayo, or the 5th of May. Here in the United States, this a a big day of celebrations for Latinos, and people who are Latinos even if only just for the day. It celebrates everything Mexican. I am not quite sure what I will be preparing for dinner tonight, but I guarantee it will have a Latin flair. I did however make some jalapeno cheese rolls, that are very tasty. We have eaten then as rolls with dinner as well as using them for sandwiches.
Jalapeno Cheese Rolls
These rolls are perfect for any occasion, fancy or simple. They taste great on their own or when used as sandwiches.
4 1/2 tsp dry active yeast or 2 packages
2 TBSP sugar
2 cups warm milk
2 eggs at room temperature
2 tsp salt
6 1/2-7 cups flour, divided
2 cups shredded cheese
1/2 cup jalapenos, chopped fine
egg wash
Combine all the dry ingredients together and mix well.
Mix the yeast, warm milk and sugar together, and let stand for about 10 minutes. Then add the eggs and mix for about 3 minutes at a medium speed.
Add the jalapenos and cheese to the milk & egg mixture and blend again, then add 4 cups of the dry flour and salt, 1/2 at a time, mixing in between each addition. Just mix until it is blended. It will be a very soft dough.
Use the rest of the flour on a hard, flat surface, and knead into the soft dough mixture, kneading in as much flour as the dough will hold. Form into a ball, grease a large bowl with olive oil, cover and let rise for 1 hour.
When the dough has doubled in size, punch it down and cut into 12-14 equal sized portions and roll into balls. Place the dough balls onto a greased baking sheet, about 2-3 inches apart, and let rise again for about 30 minutes.
Preheat the oven to 375* F or 191*C.
Make an egg wash and generously coat the rolls. Then bake for about 20 minutes, or until golden brown. Serve hot or warm, with a generous spread of butter or honey butter. !Disfruitar!
Celebrate everyday and make everyday a celebration. Stay safe and stay well. ‘Til next time.
Lately, I am seeing so many American Kestrels. I love it too. These little falcons are so beautiful and I am just fascinated with them. I get so excited when I see them. I never tire of seeing them. They always brighten my day.
In keeping with my Caribbean themed dinner, I made some Caribbean rice to go with my Bajan chicken stew Bajan Chicken Stew and my shrimp cornbread Cajun Shrimp Cornbread.
Our friend Jonathan asked me what make foods Caribbean. That’s a challenging question. As I mentioned in other posts, Caribbean foods are influenced by many different cultures from around the world. So there are little bits of each culture in every dish. But I would say some of the most defining characteristics may be a spicy dish with fruited accents. But most importantly, Caribbean foods are simple foods that nourish the mind, body and soul of the people. They are also simple foods. One of the most enduring concepts of Caribbean cooking, however, is that the food is meant to be shared and enjoyed with others.
Caribbean Rice
As with anything, there is always more than one way to make any recipe. I started off with a basic recipe and then expanded upon it from there. It’s just what I do. 🙂 Here is my latest take on a Caribbean favorite, celery and rice.
1 1/2 cups uncooked rice
3 cups water
dash of salt
olive oil
1/2 cup diced pineapple
2-3 large celery stalks, diced fine
1 can red beans, rinsed and drained
1-2 jalapenos, diced fine
1/3 onion, diced fine
1 TBSP ginger
1/4-1/3 cup fresh cilantro, chopped
Cook the rice. While the rice is cooking, saute the peppers, onions, pineapple, celery and ginger together in a hot skillet for about 3-5 minutes.
When the vegetables are softened and the onions are translucent, add the beans and cilantro and mix well.
When the rice is cooked completely, toss together with the vegetable mixture and serve hot.
Of course I had leftovers, so for round two, I served it with some pecan crusted tilapia topped with a lemon verbena (My backyard is once again exploding with lemon verbena.) cream sauce and bay shrimp. No pictures. Sorry. I forgot to take pictures while I was preparing this one.
Of course, this delicious rice dish is very good simply eaten on its own too. It is simple goodness, enjoyed the Caribbean way. 🙂
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
We now have at least two families with baby goslings, with more hopefully coming soon. The second batch is only a couple of days old and mom and dad already had them in the water for swim lessons. There are five goslings in the second family. They are so darn cute.
This is the first family, with three babies. They are already growing like a weed.
And now the second family, with five babies.
There is always one who does his/her own thing, marching to the beat of its own drummer. 🙂
Time for swim lessons with mom. Mom is a very good, patient teacher.
I just love this time of year and all my spring babies. 🙂
Bajan sauce is similar to Cajun-style hot sauce and is traditionally applied in local Barbadian cuisine including meat, poultry, and fish. It’s made with Scotch aged bonnet peppers (or jalapenos), mustard, vinegar, and other ingredients. Hot sauces of all kinds are found as a staple everywhere you go in Caribbean restaurants. It is potent, and a little bit goes a long way.
We purchased some Bajan sauce while in Barbados last year and I just finished it off by making a Bajan chicken stew. I made this recipe up by using up some of my leftovers, something also very Caribbean thing to do. Nothing goes to waste. Use up everything however you can. Be creative. 🙂
Bajan Chicken Stew
We had some leftover chicken and 1 short rib that needed to be used, so with some Bajan sauce, creativity and imagination, my Bajan chicken stew was created.
I cut the chicken and pork into thin strips. I sauteed some corn and red bell peppers with olive oil, salt & pepper to soften them up and added my cooked chicken and pork.
I combined the rest of my Bajan sauce with about 1-2 cups of chicken broth and added it to my chicken and vegetable mixture. After bringing it to a boil, I reduced the heat to a simmer and let it continue to cook for about 10-15 more minutes before serving it with some Caribbean rice and my shrimp cornbread. Cajun Shrimp Cornbread
We had a delightful island meal. I am getting us ready for yet another upcoming Caribbean adventure, back to Belize. Here at home, that means eating more Island foods. 🙂
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
There is something about hawks that just completely mesmerizes me. I just love them. The other day, I thought I saw one in a far off tree, so I zoomed in as much as I could with my camera. I was wrong. I didn’t see one hawk in the tree. I saw two hawks in the tree. One flew off soon after, but I was able to get one shot with both of them.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
A Jeanne in the Kitchen 