Today I found this new cook book. It sounds like something fun to do with my grandchildren. And as much as I love making cupcakes and I always will this will be a new and fun way to explore our creativity. Inside the front cover flap it says, “Move over cupcakes-whoopie pies have come to town! Not quite a cake, not quite a cookie, these delightfully squidgy treats are the new baking craze sweeping the world…” Well, I am not sure I agree, but this book has many fun ideas.
I love the new recipes I come home with every time I visit the Colton’s in Australia. The whole family is into the reality show Master Chef and Maddie and Izzy love creating new recipes. While I was there in July, Maddie had me film her latest creation. Unfortunately, it was too long to upload here. Izzie made a lovely dish and really wanted me to eat it. Ally made it disappear before I got a chance to taste it. She spread peanut butter on a plate and topped it with sliced onions. Finally, she decorated it with strawberries. Yum! This salad recipe is one of my favorites from my last visit to OZ.
1 1/2 cups pearl barley
200g green beans trimmed, cut into 2 cm lengths, blanched
1 red capsicum (red pepper), chopped
2 spring onions, chopped
1/2 cup mint leaves chopped
1/2 cup cilantro leaves, chopped
1/2 cup peanuts
1/4 cup lime juice
1 teaspoon lime zest
1/3 cup peanut oil
2 tablespoons brown sugar
1-Cook the pearl barley in a large saucepan of boiling water according to the package directions. Drain and place in a large bowl.
2- Add green beans, capsicum, onion, mint, cilantro, and peanuts. Mix together with lime juice and zest, oil and sugar. Add to barley and toss to combine.
Treebeard’s is a Houston institution. I love to eat there and always have red beans and rice. I found this yummy recipe at Food.com It is really close to the original.
1 lb dried red kidney beans
2 quarts water
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
1 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 1/4 teaspoons garlic powder
1/4 teaspoons cayenne pepper (you can always add more)
2 bay leaves
1 lb smoked sausage, cut in 1/2 inch slices
1-Sort and wash red beans. In a large soup pot, add 2 quarts cold water and red beans. Let soak overnight. (To speed up process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step). DO NOT DRAIN WATER!
2-Add onions, celery and bell pepper to beans and bring to a boil. Cover and reduce heat to simmer about 1 1/2 hours, or until beans are soft . Do not stir more than necessary.
3-Stir in seasonings and sausage. Simmer 30 minutes more. Remove the bay leaves.
4-Meanwhile cook a pot of rice and serve the beans over hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
5- Don’t stir more than necessary because you don’t want mushy beans. If you want thicker beans remove the lid during the last 30 minutes of cooking time or remove 1/2 cup of the beans and mash them before returning to the pot.