Ma Wha Food

My Dad told me about this fantastic, hearty winter soup recipe he had made after seeing it on tv.  Barley in soup always reminds me of my Nanny - she used to put pearl barley in her veggie soup and we would eat that soup, along with some homemade cornish pasties she had bought from church almost every Sunday in the Winter time when we would visit. 

I made a huge batch of this soup and froze half for easy week night meals — and it reheated no worries!

Mushroom Barley Soup

Serves 4

• 7 ounces pearl barley, cooked (simmer) in 7 cups of water for 1 hour
• 2 tablespoons butter
• 1 large onion, medium dice
• 2 garlic cloves, small dice
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1oz dried porcini - soaked overnight in 500 ml hot water
• 18oz assorted mushrooms  - such as shitake, cremini, white  button or portobello
• 1.4 cup sherry
• 4 cups of chicken or vegetable stock
• Salt and pepper to season
• Chopped parsley to serve

Cook the pearl barley in the 7 cups of water for approximately 1 hour, strain.  Once the barley has been cooked, melt the butter and saute onion until soft.  Add garlic, rosemary, thyme, and chopped mushrooms and saute until soft. Strain porcini, reserving liquid.  Chop the porcini mushrooms and add to the pan, along with precooked barley, stock, reserved porcini liquid and sherry.

Cook for approx 20 minutes and season with salt and pepper.

Serve topped with chopped parsley.

This recipe is an ode to George Clooney, well, really its the only cultural reference I could think of that somewhat related to Swordfish, but an ode nonetheless! George, call me …

Swordfish is a freaky looking fish with a massive spear like protrusion on its face (I know, its sounding like good eats already - right?).  After watching The Perfect Storm I had a new-found respect for how these Swordfish steaks make it to my plate, so if you make this tasty dish, be sure to treat your Swordfish with love.

I found this recipe in an Australian food magazine called ‘Delicious’ (April 2008) and this recipe has become a staple in our household because its so simple to make and super tasty.  It also sends temperamental bunnies running from the room due to the smell, so be forewarned to expect some bunny-related destruction as retribution.

Swordfish with Spiced Lemon Rice and Arugala (aka Rocket)

Serves 4

• 2 tablespoons olive oil
• 1 large brown onion, finely diced
• 2 teaspoons ground tumeric
• 1 teaspoon cinnamon
• Grated zest and juice of 1 medium lemon
• 1 1/2 cups of jasmine rice  - you can use brown rice (I did this week), but you will likely need to add more stock
• 3 cups chicken stock - you can use veggie stock too
• 2lbs Swordfish steaks - you can cut this into 1-2 inch cubes and skewer, or just cut into 1 inch strips
• 2 cups baby arugala (aka rocket)
• 2 tablespoons chopped cilantro (aka coriander leaves)
• Salt and pepper to season

Heat 1 tablespoon of olive oil in a pan, add the onion, lemon zest and spices and saute on medium heat until the onion is soft (about 5 minutes).  Add the rice and saute for another minute, then add the stock, bring to a boil cover and simmer for 10 minutes (if you use brown rice, it will take 30 minutes or so) until rice is tender.  Remove from heat, add lemon juice and cilantro and set aside.

Preheat your grill or grill pan to medium-high heat. Brush your swordfish pieces with the remaining tablespoon of oil and season with salt and pepper.  Add to grill/grill pan and cook for 2 minutes on all 4 sides.  Serve with rice and arugala.

Mmmm tasty!  Reheats really well too!

The words ‘lentil’ and ‘legumes’ used to make me shudder - all I would think was ‘no flavour’.  Boy was I wrong (but dont tell my husband that, I am always right you see…).  So this New Year will be a year of broadened horizons, and I am starting by embracing the chickpea (aka garbanzo bean) - high in protein and full of stuff thats good for you - this dish makes a delicious non-meat meal! 

But dont ask me what came first - the chicken or the chickpea … somet hings are meant to remain a mystery…

Spiced and Roasted Eggplant, Chickpeas and Peppers with Yoghurt Sauce

Spiced and Roasted Eggplant, Chickpeas and Peppers
Serves 4

• 4 cups eggplant - chunky bite-size dice
• 1 large red onion - bite-size wedges
• 1 large red or yellow pepper - bite-size wedges
• 1 15oz can of chickpeas - drained, rinsed and patted dry
• 1 1/2 teaspoons of ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons chilli powder
• 3 tablespoons olive oil
• Salt and pepper to season

Preheat your oven to 450F.  Add all the ingredients to a bowl and mix to combine - I like to use a bowl with a lid, just add and shake and youre done!  Spread out evenly on baking sheet and bake for 20 minutes, turning once.  Increase heat to 500F and cook for a further 10 minutes until roasty-toasty deliciousness!

Yoghurt Sauce

• 1/2 cup nonfat plain yoghurt - such as strained Greek Yoghurt
• 2 small tomatoes roughly choped
• 1/4 cup chopped fresh mint

Throw everything in a bowl and mix!

I like to serve this with a mini whole-wheat pita bread - its delicious eaten ‘taco style’.  Hearty and healthy - what can be better!  Even the man liked it - I was shocked, the buns of course ran from the room… little fuss pots

If I could only have one vegetable, it would have to be the mushroom — so versatile!  Chop and saute, stuff and bake, the possibilities are endless.  I always have mushies in my fridge- I store them in a paper bag to stop them from getting sweaty.  Nobody likes their mushies getting hot and heavy in the fridge!

I found a recipie for Rigatoni with Creamy Mushroom Sauce and decided to give it a whirl, below is my take on it.  I can never find chives, and when I do, its always in those little herb plastic containers and you just know its been sitting out for a week…so if you can’t find chives or balk at having to pay $4.00 for some grass-like stems, use finely sliced spring onions instead.  This was a very tasty recipie — however I did find that it didnt reheat that well, or perhaps it was because I always end up heating things to 6 billion degrees in the microwave!

Creamy Mushroom Pasta
Serves 4

Heat the oil in a large frypan (aka skillet) over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes.

While the onion is cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally - this should take about 8 to 10 minutes.

While the pasta is bubbling away in the water, add the mushrooms to the frypan, seasoning with salt and pepper. Cook until mushrooms are tender, stirring occasionally - this should take about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta and garnish with the chopped chives. Serve immediately.

The mystique of a ‘fish taco’ is something that has intrigued me ever since I moved to the USA.  Well, moreover because it sounded kinda gross.  But then I thought peanut butter and chocolate together sounded gross.  Lets face it, I didn’t know any better - thankfully, I have since been redeemed.

I was watching the Food Network one day (no, not Rachel Ray…) and saw Tyler Florence’s ‘The Ultimate Fish Tacos’ , and well, figuring I am always willing to try the ‘Ultimate’  version of anything (particularly booze aka alcohol) I would give them a go. I have made these a few times and have tweaked the recipe to my tastes, below is my take. The verdict — DELISH! 

Be forewarned, all the bits and pieces take time - either have a bunch of people help you, or prepare the chipotle mayo the day before, and the salsa the day of — no point being too tired to eat your tasty tacos!

 Chipotle Mayo

Throw all the ingredients in a blender and blend until smooth - refrigerate until you are ready to eat.

Mango Salsa 

Prepare a couple hours beforehand if possible, simply add all the ingredients to a bowl and mix!

The Fish

Here’s a tip — Trader Joes has Mahi Mahi for about $5.00 a lb, its in the frozen food section.  I’ve also used fresh Flounder - but at $24.00 a lb at Whole Foods, it makes some expensive fish tacos!!

Step 1. Get 3 medium sized dishes - on dish No. 1 add the flour and season with pepper and salt.  On dish No. 2 add the eggs and water.  One dish No. 3 add the breadcrumbs — you now have a breading station! 

I find the easiest is to have dish No. 1 the furthest away from the pan, that way once you finish crumbing in dish No. 3 you can plonk them straight into the oil.

Step 2. Now heat the oil - medium to high heat (you want it to be about 375F).  If you dont have a thermometer (like me) just drop a small piece of crumbed fish in and see if it bubbles around the edges, if its not bubbling, crank up the heat!

Step 3. Now that you have your oil heating and your breading station all set up, cut the pieces of fish into strips about 1 inch wide (depending on your tastes) strips. Dust the pieces of fish in flour, then transfer them to the egg, coating, and then to the breadcrumbs. Once all the fish is breaded deep-fry in small batches until golden brown, draining on paper towel to remove excess oil. Keep warm until ready to serve.

 Additional Taco Accompaniments

Throw it all in a tortilla, squeeze a lime edge over it and tuck in.  Mmmmmmm getting hungry just thinking about ‘em - is it bad to lick my computer monitor????

Let me begin by stating one simply reality - I am not a baker!  I like to cook, do not like to bake - I hate measuring exact ingredients and watching timers.  And what I really hate most of all is baking some deliciously sweet treat and having to wait 45 minutes for it to cool before I can even eat it - talk about masochism!

That said, for some unknown reason I was feeling in the mood to bake and decided to make some cupcakes (must have had something to do with the alignment of the planets or the full moon).  Not just any old cupcakes - I wanted to make lemon cream cupcakes.  Of course I had none of the ingredients (not even cake flour)… so these should really be called $50.00 Lemon Cream Cupcakes

These cupcakes were super easy to make and super delicious to eat.  The cupcake was not too dense and the frosting/icing was lemony perfection!

Cake Recipe
(makes about 26 large cupcakes) - adapted from http://allrecipes.com/Recipe/Lemon-Cream-Cupcakes/Detail.aspx

• 1 cup butter (room temp)
• 2 cups fine sugar (like caster sugar or superfine sugar)
• 3 eggs
• 3 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• 3 1/2 cups cake flour (if you cant find it, all-purpose flour is ok too)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients (fold as much as possible to avoid over mixing); add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Frosting/Icing Recipe

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 3 tablespoons lemon juice
• 3 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 5 cups icing (aka confectioners, aka powdered) sugar

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add icing sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

I added a sprinling of yellow sugar a raspberry and piece of lemon zest to the top of mine– but you could use anything, sprinkles, blueberries, strawberries or plain!