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Posts by onehotmess

2013…going, going, GONE!

Last year I really found it cathartic to go through and put down in words (and pictures) everything we had done through the year on the house because I get very much into the thinking about current projects and projects to come and then start feeling like absolutely nothing has been accomplished. In turn, that leads me into a spiral of anxiety, guilt and frustration. I thought I’d re-cap again this past year for my own benefit so I can look at this and see where we came from and how well things are going along and if, by chance, anybody else finds this kind of stuff interesting then there it is!

So inside, the painting continues. The Laundry Room. (aka the scariest room in the whole house) The doors and drawers stick or don’t close all the way, the hardware is very dated, the tile is cracked and a fun shade of light green, the washer/drier were pretty beat up and there were three, count them THREE different doorbell units on the walls. None of which worked. The inside of the cabinet under the sink is so dark and has that “old” smell (which can be creepy). And to top it off the plaster is cracked and the paint is dull and dirty. Considering the cabinets and sink/tile in there are original I’d be tempted to keep them, but on the other hand, the tile and grout are in such bad shape (not to mention not my first choice in color) and the cabinets don’t work great it would be easier to take it all out and start over.  The only problem with that is…it costs money! Compromise: Replace the washer/drier with new, energy efficient units (also the old drier died so we had to replace it), paint cabinetry to look cleaner and less scary and replace hardware for a fresh look.  Then, repaint the trim and walls with a complimenting color to the terrible tile so at least it looks cuter even if it is clearly very old. The new look is actually pretty good! The room is not so scary and other than needing to replace the laminate floor in there, the mini-makeover will probably do for a long time. It’s hard to tell what the new colors are in the photo but the cabinets are a cream color and the walls directly over the sink are a pastel yellow which goes as nice as possible with the green tile.



1920's good condition, great price!

1920’s good condition, great price!

The guest room and bathroom was repainted. We also were able to patch the dry wall in the bathroom that had been damaged by a plumbing leak so it looked better! Additionally, we got an amazing deal on an old 1920’s armoire I found at a local consignment shop. It was beautiful and perfect because the guest room has no closet (or any other furniture besides a bed and nightstand). These days armoires are more for TV’s so they’re a little short for hanging long clothes and I had a pretty hard time finding what I wanted that was affordable. The piece fits with the era of the house perfectly and filled the need for our guests to have a place to put their clothes, I couldn’t be happier with it.



I repainted the tiny bathroom in the cabin (second scariest room in the house). This bathroom is very old…the cabin was built around 1880 and sometime after the house was built it was picked up and attached on to the back of the kitchen. The cabin had belonged to the family who built the house but they sold the land it was sitting on but not the cabin. I can’t imagine how hard it must have been to move a one bedroom/one bath house a mile or so way back then! Anyway, this bathroom is dark, very small and the tile in the shower is more dated and tacky tacky tacky.  Primarily it functions as the closest bathroom to where I spend the most time (the kitchen) and the shower belongs to the dogs. Unfortunately (or fortunately?) the tile and grout are in pretty good shape since it looks like sometime in the 70’s it had been replaced. Horrible color scheme but what am I going to do? I’m not down for doing tile work just yet. Again, making the best of a bad situation, I patched the areas of grout needing it, repainted with a cute Florida Gator’s/puppy paw-print theme, put up clean curtains and replaced the shower curtain with a great big one that hides a lot of the shower tile. Now, the space doesn’t come across as ancient and ugly and I can live with not looking at the tile except when the dogs need a bath. One day I will get back to it but for now, it will do.

DSC_4059 cabin bath

stained glass

since the spaces had been made for stained glass, the backlighting that was already installed really help show off this piece.

We fixed the holes in the wall between the kitchen and laundry room. When we moved in there were two “windows” looking from the kitchen into the laundry room. Not a pretty view even after it was painted. The holes in the wall were from a stained glass piece that the previous owner stated “was sentimental” and took with them. Anyway, long story short we finally sat down with a local stained glass gallery, drew up a simple, natural design and covered up the gaping holes.

I put weather-stripping on all 5? windows and caulked the top sashes of the double hung windows. Then I installed pulley covers over the pulley holes in order to improve our energy efficiency. It worked! We saw a decrease in the next months bill by about $30.00! That will add up for sure. Bonus: with the gaps better closed the amount of dust/dirt inside was markedly decreased and the number of flying bugs wandering in also went to almost zero.  (we knew what bug season it was by the bugs we found in the house…mosquito season, lady bug season, fly season, wasp season, and then that HUGE SPIDER that walked right up the window, through the crack and into the living room nearly killing me with its ugliness!) We also finished re-screening all of the first floor windows which was quite a job.

We went around and covered all the ventilation holes with hardware cloth and repaired the concrete mortar in the lime rock foundation. We had so many small holes and gaps that virtually anything raccoon size or smaller could get under the house and live quite comfortably there. We definitely had rats as per the smell of them in the stairwell (OMG like a dirty kitty litter box) and snakes too were often seen coming and going. We noticed a sharp decrease in the smell after the rat-snake moved in but he left after a month or so and the rats came back so we decided to do something about it.  Since I’m the smaller of the two of us, I got voted to go under the house. With the rats and the snakes and god knows what else. Oh boy. I did not like that not one bit but it had to be done. I suited up and crawled around with a bucket of concrete mix and bricks and bricked up the largest of the openings from the inside and spread rat poison around on my way out. I startled a 2 foot rat (tip to tail) and I nearly had a heart attack. No spiders or snakes though! Daniel built new access hatches that fit the holes much better and added more ventilation (and looked nicer to boot) and we called that job good and done. A few days later it became clear that the rat had died….then it got cold and the smell went away.


Daniel’s home-made crawl space access door. (one of two) He even used recycled wood using scraps from some of our other projects!


if this doesn’t scare anything under there away I don’t know what will!


Later we decided that hardware cloth should be put up in the attic too over the vents. Amazingly, in 90 years it hadn’t been done but there was surprisingly little evidence of squirrel or other pest presence/damage. Nothing appeared to be current damage anyway so that’s all fixed up now.

floorbeforefloorafterThe pine floors upstairs were in bad shape. The finish was old, yellowed and cracking off in pieces and since it was compromised I couldn’t mop the floors or else I’d damage the wood. We had the floors refinished by a great company in town who did a fantastic job. The floors are just amazing now! This was the first job we outsourced felt so odd having work done that didn’t include us learning a new skill.  We are now committed to trimming the dogs nails quite regularly.


first hydrangea location

Meanwhile, all the regular outside maintenance continued. The yard was kept up, I planted an amarilla bed and a small hydrangea garden. Then I moved the hydrangea garden because I planted it in too much sun the first time. That was a pain believe me. Digging holes is not fun. Digging a new set of holes, digging up plants, transplanting them then filling in the holes you dug the first time was absolutely miserable. Note to self….  We also bought and planted four peach trees, three of which are still alive! Hopefully in a year or two we can eat fresh peaches from our yard and I am really looking forward to seeing them bud in the spring. We removed several medium to massive palm trees from the back yard and gave them to a friend, all but one is now living happily in their new yard. There are just too many taking up space, blocking windows and calling roaches from across the globe to come live in them. They have to go. Or at least be reduced. Daniel won’t let me pull them all out and burn them but I would if I could!


my favorite chicken – no names until they lay eggs!

We got chickens or well, I should say, *I got chickens. Daniel is humoring my new hobby but if this works out we are going to have a full-scale chicken farm. Well, at least up to the 10 chickens the city allows anyway. Fresh eggs are coming soon (fingers crossed) and if I can keep up with three chickens I think I can keep up with 10. Growing healthy, free range, no hormone or antibiotic given chickens for eggs and eating is my goal. I’m just too thrifty to pay what it costs to get that quality of chicken meat at the farmers market but at the same time I believe strongly that it would be better for us to eat birds that were raised in a healthy environment without all the antibiotics and hormones. I also really like connecting this house and property back to farming in a tiny tiny small-scale way. I feel like I’m honoring the history here.  So yeah, me and my first three chickens are learning how to take care of one another or I will find out that it IS worth it after all for somebody else to do all the keeping, cleaning and butchering. I’m giving myself a year trial. We call it the “Peeper Project” and I’m sure in the next year I will be blogging about it!


I bought a coop kit online but thought it was too small once I got it together. So I made more room using wood scraps and hardware cloth.

 This year we hope we will be as successful in our forward momentum as we restore this great house as we were last year!

Happy New Year!

Can’t Get Enough Carnitas

I love food. Pretty much all of it. Then there is this strange conflict between my love of leftovers and my easily bored taste buds, it usually works out that by the time the leftovers are gone I’m tired of eating that dish anyway and won’t make it again for several weeks. This dish is the first time I have repeatedly wanted to eat anything this consistently since high school when I insisted on having a Publix sugar-free, fat-free key-lime yogurt for lunch every. single. day. For two years. (I still can’t eat those) This recipe however has been made and made again almost weekly for the past two months or more and it’s about time I debuted it here! I found this on a website “” which has been an excellent resource with our new attempts at going paleo.  I can’t pin-point exactly what it is I love about this. Maybe it is the salty-sweet-cold-crunchy – smooth-creamy-spicy combo? Also, I usually end up changing some things (or a lot of things) from recipes I find but this one? Nope. It’s perfect just the way it is. There are two variations for the base, either use a baked sweet potato or make the tostones. The potato option is less work and easier to make extra because the tostones are really only good fresh but they are EXCELLENT!  The main reason I’m putting it here is because I don’t like having to have multiple web pages open while I’m making a meal. There are several parts, don’t get daunted, but it comes together SO WELL and oh my, the leftovers go all week. Let’s get to it!

Slow Cooked Carnitas 

  • 4 lbs pork shoulder cut into 2″ cubes
  • 1 tablespoon dried oregano
  • 2 tablespoons melted lard (or coconut oil)
  • 1 teaspoon sea salt
  • 2 teaspoons crushed garlic
  • ½ cup water
  • 2 bay leaves

1. In a large bowl, mix the pieces of pork with 2 tablespoons of the melted lard or coconut oil, salt, garlic, and oregano until all of the pieces are coated.

2. Place the pork in a slow cooker, add the water and bay leaves, cover and cook on low for 6- 8 hours or until the pork is fork tender. Pull the meat apart and set aside.

Pico de gallo (I highly suggest doubling this! Also, the smaller the dice the better)

  • 2 large tomatoes, diced
  • 1 small red or white onion, diced
  • 1/2 cup finely diced fresh cilantro leaves
  • 1 jalapeño or serrano chile, seeds removed and minced
  • 1 tsp sea salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 garlic cloves, minced
  • Juice from 1 lime

1. Mix all of the above ingredients together in a medium mixing bowl and place in the refrigerator to keep fresh.

Spicy Aioli*

(everything above the line is how to make a basic paleo mayo, everything after makes it the spicy aioli)

  • 2 eggs
  • 2 cups light tasting olive oil or walnut oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon sea salt
  • 1/3 teaspoon cayenne pepper
  • ______________________
  • 1 garlic clove
  • squeeze lemon juice
  • 1 T tabasco sauce (or other favorite hot chili sauce)

In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the oil.  BE PATIENT!!  Do not dump all the oil in quickly and give up!!  When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time.  Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency.  Add the salt and cayenne pepper and mix well or blend again for another few seconds.

*in my opinion, this is the hardest part. I made many mayo’s that fell apart while standing, liquified when heated, or just plain tasted bad. After much trial and error I found that using an immersion blender and going really slow with adding the oil worked best. It takes about 10 minutes of slowly adding the oil and continually running the blender until it all becomes thick enough and looking like mayo. Be patient! You can substitute already made mayo but the end result here is a creamier one without preservatives.

Tostones (or bake a handful of sweet potatoes)

  • 2-3 GREEN plantains, peeled and cut into 2 inch long round pieces
  • 1 cup coconut oil for frying or other cooking oil of your choice such as lard or tallow

1. In a deep frying pan, melt the cooking oil over medium high heat.

2. Once the oil is hot, add the plantain slices into the hot oil standing on one end.

3. Fry until the one side is golden brown, flip and fry the other side until golden brown.

4. Carefully remove from the oil and one at a time, place on a cutting board and using the bottom of a dinner plate or bowl, flatten the fried plantain.

5. Add the flattened plantains back into the hot oil for about 30 seconds to 1 minute per side, watch carefully and do not burn!

6. Remove the tostones from the oil and they are ready to serve!

Okay so you have all the parts ready, now time to assemble. These are basically loaded baked potatoes at the end of the day, just excellent amazing ones! Put your hot potato or tostones on the plate and top with warm pork. Cover with the chilled pico and then top with mayo and/or some slices of fresh avocado. I know, it is a lot to do all at once but the leftovers last us all week (except I usually have to make more pico). The method that works the best for our house is the night I make this I also make the tostones and we have hot, fresh tostones with the rest of it. Meanwhile, I’m baking some potatoes to go to with the leftovers. For the two of us, usually 8 medium potatoes are enough.

Best Guacamole Ever!

That isn’t just my opinion on that either, over three thousand users will back me up on this according to their website!  I am a novice when it comes to guacamole. For years I have avoided avocados because, well, for no reason really except I wasn’t willing to try them. I’d cross the poor avocado off my sushi choices, I’d throw out the guac packet in my Publix salad and I most definitely would stick to the pico de gallo salsa only at the Mexican restaurants. Well, I’m here to say that I was wrong and I apologize to both the Haas Avocado and the Florida Avocado. Oh, while I’m on that, out of the two varieties (and there are many) I prefer the Haas, it has more flavor. More fat too but we can cover that later.

Daniel and I started a month-long journey to eliminate all processed foods from our diet and to follow a paleo plan. Of course, nobody is perfect but I can say I was about 95% perfect.  Paleo is basically the Dukan Diet except no dairy, grains or legumes. The hardest change was eliminating the dairy from our diet.  We depended heavily on yogurt for our breakfasts and I LOVE cheese. Luckily or not, depending how you look at it, I was just told that my random and persistent health issues (continual ear aches/infections, gut problems, elevated blood pressure, headaches and pressure in my eyes) were due to intolerance to lactose. I swear, THREE DAYS no dairy = suddenly resolving a 7 month earache and reduction of all other symptoms. So no dairy anyway! Grains were easy to eliminate because Dukan pretty much had already, we just had to stop the oat bran (so sad). That leaves legumes. Legumes. Are you ready to cry with me? The peanut is a legume. A LEGUME! Look it up. I did because I didn’t believe the paleo people. Other than peanut butter (::wipes a tear::) and chickpeas we didn’t often have legumes in our diet. Losing the hummus really put a dent in our raw vegetable eating. Hummus and veggies was a quick and tasty snack! What the heck else do you dip veggies into that is all vegetable itself and creamy and good with no artificial sweeteners, preservatives or colors?! WHAT ELSE??! This guacamole, that’s what.

You can find the recipe here, on or just keep reading. I hardly changed anything but I’m lazy and would rather have all my favorite recipes here in one place.

Messy Ingredients:

  • 1 lime, juiced
  • 1/2 cup red onion, fine dice
  • 2 Roma or Plum tomatoes, fine dice
  • 3 T fresh cilantro, chopped
  • 1 – 2 large cloves garlic, fine dice
  • 3 Haas avocados
  • 1 tsp salt
  • 1/4 t cayenne

Basically, put it all in a bowl and mash it with a potato masher and chill. Done!

If you like it more spicy, add more cayenne. Want more tangy? Add 1/2 a lime more juiced. If you like it smooth, put ingredients 1-5 and one of the avocados into a food processor and blend then mash it up with the rest of the ingredients. If you like it in between smooth and chunky, take ingredients 1-5 and puree half of them. Or 3/4. Whatever you like. It is very versatile to many many tastes but at the end, it all tastes good. It will keep about a week in the fridge, if it lasts that long at all.

Back to the fat conversation. Some people pooh-pooh on avocado because they are high in fat. Well, they are, about 30 grams in one average whole avocado.  However the huge majority of the fats are the omega 3 or 6 kind…the good-for-you kind. Also, you aren’t going to eat all the guac in one sitting, you may want to but you shouldn’t. Moderation people. If you DID eat a whole avocado you’d have gotten over half your daily Vitamin K, 30% – 40% your daily Vitamin C, potassium and folate and a quarter of your B12. Don’t forget the fiber. I’m not advocating eating whole avocados but you get the picture. Next time you’re putting dip out, put some of this down. People will love it and you’ll feel good spreading the healthy.

This is 100% paleo and Dukan Diet Worthy (in moderation) Stage 4.

Tangy Tzatziki

I love condiments!  Anybody with me? Sauces, toppings, dips, you name it and I will go at it with a spoon if I think nobody is looking. Lately I’ve been keeping a bag of sliced raw veggies and hummus in the fridge ready to snack on when hunger strikes but I wanted another option for dips.  In keeping with the Mediterranean theme I found and edited this recipe from  Tangy, cool and refreshing, it will add some pizzaz to your carrot stick or sliced zucchini. The key to tzatziki is to reduce the liquid so it is thick and creamy, if it is thin it actually has another name, “casik” and in some Middle Eastern countries is eaten as a soup or as a sauce for meats.  I am not a fan of cucumber, I like pickles….not cucumber. (I remember the day I learned they were the same thing! What a shock!) However the cucumber here only lends a refreshing base but doesn’t add too much cucumber taste.  All you need is a small food processor or blender and a couple of ingredients and you’ll have this fresh, easy (and dare I say healthy) dip that will last a week or so in the fridge.

Messy Ingredients:

  • 16oz fat-free Greek Yogurt (Greek yogurts are already strained so…less liquid)
  • 2 medium cucumbers peeled and seeded
  • 2 TBS olive oil
  • 1 TBS reduced fat/fat-free sour cream (optional to thicken it up more)
  • 1 lemon, juiced
  • 1 TBS fresh dill or mint
  • 4 large cloves garlic
  • Salt and pepper to taste

Prepare the cucumbers and put them through your food processor first, all by themselves. Strain liquid from the pulp and return to the food processor. Add in all the other ingredients except the salt and pepper and blend.  Add the salt and pepper to taste and refrigerate! Boom, done.

Dukan Diet Worthy on stage 2 and up.


Who knew making a lasagna could be so simple? This is the last recipe (I think) in the series we could title “the only good thing to come from that relationship”.  Although I pointedly try NOT to remember anything else at all from that time I happily make this lasagna for any time a big group is coming over and I don’t have time to stress over getting a protein and two sides on the table.  One friend in particular raved over this and said it was the”best lasagna I’ve ever eaten!” I didn’t argue.  Also this meal works well for if you’re wanting to cook up something to freeze for later or to share.  Just let it cool overnight in the fridge and it will separate out pretty neatly into quarters.  No, this recipe isn’t on the Dukan Diet however with reduced fat cheeses, whole wheat noodles and low sodium pasta sauce, it isn’t the worst thing either and nobody will tell the difference.

Messy Ingredients:

  • 1lb lean hamburger
  • 3-5 cloves minced garlic
  • 1 small yellow or 1/2 large Vidalia onion, chopped
  • 2 jars (32oz each) spaghetti sauce (use your favorite or a low sodium variety) I like “Mids” plain or cheese.
  • 1 small (6oz) can tomato paste
  • Whole wheat lasagna noodles, dry
  • 24 oz fat-free small curd cottage cheese
  • 2lb reduced fat or part-skim shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 4 eggs
  • 1/2 cup sugar (or Splenda)
  • garlic salt, oregano, pepper to taste

Part one: the sauce.

In a large pot or wide pan with high sides, brown the hamburger with the garlic and onion. Drain off the fat.  Mix in the tomato paste, spaghetti sauce  and sugar. Simmer and season to taste with garlic salt, pepper and oregano.  Leave the sauce to simmer while you prepare the filling.

Part two: the filling

In a large bowl, lightly mix the cottage cheese, 1.5lb of the mozzarella and parmesan. Lightly beat the eggs and mix them in. Season to taste with garlic salt.

Party three: assembly

Preheat your oven to 350°F.

It’s all about the layering! Remember: Sauce, Noodles, Cheese. In that order.

Begin your assembly in an 11×15 casserole dish. Do NOT attempt to use anything smaller. It won’t work, it will be a mess, you won’t like it.  So, spread a little less than 1/3 of the sauce in a layer over the bottom of the dish evenly.  Then lay out the dry lasagna noodles side by side long-ways across the dish, on top of the sauce. With a spatula, spread about half the cheese mixture on top of the noodles and be careful not to press too hard and make the sauce ooze up between the noodles! Follow that with about 1/2 (or a little less, you want enough to cover at the end) the remaining sauce. This time, break the noodles and place them side by side so that they fit the pan short-way across. It’s OK if they don’t meet perfect or overlap a little. Spread the rest of the cheese mixture on top of the noodles evenly. Top with the remaining sauce, covering the cheese layer completely. Bake for 1.5 hours. In the last 10 minutes of baking, take the lasagna out and spread the last 1/2 pound of mozzarella on top, put it back in the oven to brown.

TIP: place a foil-lined cookie sheet on the rack below your lasagna to catch what bubbles over. Yes, even with such a large dish there will still be bubbling over and it will make a mess of your oven.  Honestly, if nothing bubbles over then fine you just sterilized your pan. Nothing wrong with that!   Allow to cool at least 15 minutes so it firms up some. It will be a little runny still fresh from the oven but good and firm after spending the night in the fridge.

Warning: once assembled, this pan is heavy. I mean, REALLY heavy so bend your knees, lift with your legs! This will serve 8-12 people easy.  What I usually do is have some for dinner, refrigerate it overnight, cut it in half and wrap the back half up to freeze.  The two of us still get 2 or 3 meals out of the front half.

Crack Broccoli

We get together with a couple of friends every so often and make a big crab boil. I mean the full shebang with dipping butter, malt vinegar and all the veggies that go in a boil like potatoes, corn, asparagus, onion and garlic.  This tradition goes back to when we would get together weekly at a fish shack in town that ran a special on Thursday nights. $16.99 for the 2lb crab dinner.  We’d sit on their balcony, almost every week, order a pitcher of beer and spend time together having fun and picking through our crab legs.  At the time, we couldn’t believe it, I mean, $16.99 is basically what 2lb of crab costs at the store so we were getting that plus sides and not having to cook or clean up!  It seemed too good to be true and we didn’t understand how they stayed in business with that good a deal going.  Well, turns out that wasn’t good business after all and they closed after a year.  Okay so all that set-up was to describe how much we really enjoy our crab boil.  So there we are sitting down to a spread of hot crab and spicy, boiled goodness and my friend finishes up her side-item that she’s baking in my oven.  She called it “crack broccoli” and when she said it was good, that was an understatement!  The broccoli was so good that we all stopped eating crab and let it go cold while we heaped our plates with this dish.  I have made it in large batches many many times since and it is SO good.  Pro-tip, don’t leave out the lemon juice, it really seals the addiction.

Messy Ingredients:

  • 2lb raw broccoli florets, washed and trimmed
  • 6 TBS olive oil
  • 2 tsp Kosher salt (or a citrus scented salt)
  • 1 – 1.5 tsp sugar (do not skimp on this! The recipe won’t work without it.)
  • 1 lemon, juiced  (bottled is OK but fresh is better)

Take out a large baking sheet and line it with tin-foil. Put it in the oven and then preheat your oven to 500°F.  In a large bowl, toss the broccoli well with all the ingredients except the lemon juice.  Once the oven is preheated and your pan is too, quickly take out the pan and spread the broccoli out as evenly as you can in a single layer.  Replace it back in the oven and bake for 14-15 minutes or until the tops are almost blackening and the bottoms are browning nicely.  After it’s done, sprinkle the broccoli with lemon juice and serve!  It’s best right out of the oven but I’ll eat it as leftovers any day of the week.

I adapted this from a blog,, I found with the recipe. They recommend peeling the broccoli stalks so they’re more tender and brown easier. I just leave them in a little longer and save time.  Either way, you should try this out at home, it’s fantastic!  This method also works with other fibrous green veggies like brussel sprouts. Clean and cut them in halves and follow the rest of the directions. Pretty yummy!

Grilled Chicken with Piquillo Gazpacho Sauce

I know this recipe looks complicated but really it isn’t. There are a few steps but if you think about it you’re only grilling chicken and adding some toppings. With good time management this dish can be done and served with a side dish without being too overwhelming. Even the basil oil can be made in advance! (and leftovers used to top your goat-cheese omelette tomorrow) A note about the piquillo pepper which I have not found easily in my area. To be a stickler, you could order them from this website for authentic ingredients or you could substitute with canned, fire roasted red peppers. I actually used a small pickled pepper (I will find the name of it next time I’m at Publix) from the olive bar at Publix that was kinda spicy, kinda sweet. Adapted from my most favorite book at the moment, “The New Spanish Table” (see my review!) by Anya von Bremzen, this dish is very flavorful and with the presentation, is great for a dinner-party! I’m going to get to it since there are a bit of directions involved, also, you can’t get by on this one without a food processor.

Messy Ingredients:

For the Piquillo Gazpacho Sauce: 

  • 1 slice white bread, no crust, soaked in cold water for 5 minutes then drain/squeeze out excess water.
  • 1 large tomato, chopped
  • 1/3 cup piquillo pepper with some of their liquid *see substitution note at the top.
  • 1/4 cup Cubanelle pepper, chopped
  • 1/4 cup red onion, chopped
  • 3 -4 large garlic cloves, pressed with garlic press
  • 1 pinch cumin
  • 1 pinch sugar
  • 1 pinch cayenne
  • 3 TBS good extra-virgin olive oil (my new go-to EVOO is California Olive Oil Co. from Trader Joe’s)
  • 3 TBS aged sherry vinegar
  • Coarse salt and fresh ground pepper

Take your soaked bread and put it in a food processor with all the rest of the ingredients except the salt and pepper. Puree until smooth, season to taste with salt and pepper. Allow to stand 30 minutes or so to let the flavors meld well.

For the grilled chicken:

  • 6 chicken breasts, skinless
  • olive oil
  • salt
  • ground pepper

Lightly rub the chicken breasts with the oil then sprinkle on as much salt and pepper as your taste-buds like. Grill or broil until done, turning once brushing again with olive oil after turning. Cook 6-8 min per side.

For the Basil Oil (may be done in advance, keeps for 1-2 weeks in the fridge)

  • 2-3 oz fresh basil leaves
  • 1/2 cup good extra virgin olive oil
  • kosher salt to taste

Bring a small pot of water to boil, meanwhile get together a bowl of ice-water for the blanching process. Blanching is a cooking method where vegetables are submerged in boiling water for a very short amount of time (length of time depends on the vegetable in question) then quickly cooled again to preserve color and flavor. Once the water is boiling, put the basil in and allow to boil just 15 seconds or until the basil begins to turn bright green. Quickly submerge in the ice water to stop the cooking process. Drain well and then put the oil and basil in a food processor, blend well. Add salt to taste. You can strain out the basil bits if you want but why waste good basil?

Once your triad of ingredients are ready to plate start by spreading a couple spoonfuls of the gazpacho sauce on the plate. Slice the chicken long-ways into strips and fan them out on top of the sauce. Drizzle the basil oil  on top of the chicken and sprinkle with salt. Then you’re ready to go!

Dukan Diet Worthy for Stages 2 and up!

Gators, Birders and a Whooping Crane

Sometimes I do other things besides cook (shocking!). Today for instance, Daniel, his cousin and I went on a “hike” through Payne’s Prairie near our town. I put hike in quotations because hiking in Florida, at least in this case, is more like a stroll across a city park. Almost no elevation or tricky footwork required although you do have to watch out for those gators.

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Other than the alligators the highlight of the morning was the opportunity to see a wild Whooping Crane. I’d listened to a podcast recently about a foundation (the International Crane Foundation I think that talked about how endangered the species is and to what great lengths people there are doing to save them. There were at one point only 21 of them in the 1940’s but their numbers have recovered slightly to about 600 living in captive or in the wild. That is 600 in the WORLD. The trail we were on was full of some pretty intense bird watchers. I decided you could determine the level of interest by the number of cameras and binoculars they carried. I also decided that in the event two birders had the same amount of equipment then you default to measuring the length of their camera zoom lenses. Those carrying tripods got extra points. I was a bird-watcher watcher. So the three of us are enjoying the bright day and the fresh air, blissfully unaware of the incredibly rare bird that is hunting in the marsh close to us.  A nice bird-watcher (intensity level: moderate. This birder had both camera and binoculars but no tripod) we had been talking to invited us to see the Crane and he was obviously excited about it. He explained to us what we were so lucky to be seeing (readjusting intensity level to High, extra points given for experience and knowledge) and he even let us use his binoculars. The bird was a little ways off and even my (small) zoom lens didn’t help me see it very well through the tall grasses. I gave the camera to Daniel hoping that maybe from his height he could get a little better photo. Meanwhile a crowd of another 8 or so birders of all intensity levels had gathered and everyone was “geeking out” so to speak. Excited whispers, people standing on tip-toe and congratulating each other on what they were getting to see. Suddenly, the bird took off and flew right over our heads. There was an audible collective gasp and then the only sound was camera shutters. Daniel is the one who actually got all the great action shots of the bird in flight! One guy (intensity level moderate) was thrilled to have caught the bird on his point and shoot and kept saying that his friends “wouldn’t believe it”.  Our bird landed just on the other side of us to continue hunting. He had no idea how special everybody thought he was.

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Marinated Pork Tenderloin with Mango Chutney

My sister, who has recently begun experimenting with Indian cuisine, sent this recipe my way. She had tried it and knew that we would probably like it as much as she had. She was right! I swear I never knew that you can marinate meat in yogurt until I began cooking from my Indian cookbook. SO tender, SO juicy, SO flavorful!  Really, even if you don’t want to try this dish, look up one or find one on this blog that suits you that is marinated in yogurt. You will not be disappointed in how tender your pork, beef or chicken can be. This recipe is less on the Dukan diet only because it uses some sugar and fruit, but if you are on the last stages of the diet or simply watching your processed foods and just eating healthier then this recipe is a must-try. The marinade is easy, the Mango Chutney is also fairly simple. I’ll admit, I’ve never eaten mango before this and had to watch a YouTube video on how to choose and slice a fresh mango. Don’t let that stop you since it all ends up in a blender anyway, it isn’t that important on how the mango comes out. My tip? Make sure the giant seed in the middle isn’t in your mango before you puree it. Thanks for the recipe sis!

Messy Ingredients:

  • 1/4 cup plain yoghurt (doesn’t seem like enough but really it is!)
  • 2 ½ Tbsp garam Masala
  • 2 tsp kosher salt
  • ¼ tsp cayenne pepper
  • 2 Tbsp brown sugar
  • 1 Tbsp freshly grated ginger
  • 3 -4 cloves garlic, finely minced
  • 2 Tbsp vegetable oil
  • 2 pork tenderloin, cleaned (small, about 2 pounds each)
  • *Mango Chutney, recipe follows

Mix together yogurt through oil in a small bowl. Coat pork tenderloin with marinade and let set for at least 4 hours or overnight, I am in favor of overnight. I don’t have time to start cooking dinner at breakfast, plus the longer it sits the better.

Preheat grill to medium high heat. Grill pork, searing all sides, about 5 minutes each side (total 15 minutes) with the grill cover down. Brush with barbecue sauce. Continue cooking about 15 more minutes with the grill lid UP (had some issues with charring on our first try) or until internal temperature is 155°.

Transfer to cutting board, brush with a thick layer of the barbecue sauce, and let rest about 10 minutes. Slice & serve with the remaining sauce.

Mango Chutney Mango Chutney

  • 3 large, ripe Mangoes 
  •  ½ Tbsp grated fresh ginger
  • 3 tsp finely chopped jalapeno
  • 3 Tbsp ketchup
  • 1/8 tsp cinnamon
  • ¾ tsp ground cumin
  • ¾ tsp ground coriander
  • juice of 1 lime
  • ½ tsp condensed tamarind
  • 2 ½ Tbsp brown sugar
  • salt and pepper to taste
  • 2 Tbsp chopped cilantro
  • 1 Tbsp chopped mint

Place mango, ginger, jalapeno, ketchup, spices, tamarind and brown sugar in a sauce pan. Cook over medium heat until mango breaks down. Season to taste with lime juice, salt and pepper. Puree in blender until smooth; add cilantro and mint.

Sweet and tangy, juicy and tender, this recipe had Daniel asking for me to make it again. Pork isn’t my favorite but I was happy to oblige!

Spinach with Chickpeas

I know spinach doesn’t get a lot of people truly excited but this recipe is too good not to share! Also, I figured the “chick” in the chickpeas is a tie-in to Easter? Anyway, I’ve mentioned before this cookbook by Anya von Bremzen called “The New Spanish Table” and I highly highly recommend you buy it for your self, for a friend who likes to cook or for the both of you. The digital age has seen so many advances that make life easier it is hard to imagine life before but there are some things that just need to be tangible and I firmly believe cookbooks are one of those things. Even this blog, my recipe collection here, is not ideal sometimes for my own use! Cooking is a physical, creative expression of love and care for others and for me, being able to notate, cross out, circle and edit a recipe in the book itself is priceless, or at least well worth the $25.00 or so. Plus there are so many asides about where she got the recipe and the cultural significance of certain regional dishes that enhances the value of her book.

Moving on to the recipe. “Esinacas con garbanzos”, this tangy spinach paired with creamy garbanzo beans is easy and healthy and we have liked it so much that I have made it three or four times in double batches. Some of the flavors also go well with Indian spices so this dish has paired well with many other meals of mine. Enough of the chatter, let’s get to it!

Messy Ingredients

  • 20 oz fresh baby spinach leaves
  • 3 TBS EVOO (extra virgin olive oil)
  • 6 large garlic cloves, chopped
  • 1 tsp sweet paprika
  • 1 pinch crushed red pepper flakes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 4 plum or Roma tomatoes, chopped
  • 1 can (15.5 oz) chickpeas, drained (leave a little of their juice)
  • 1 medium pinch saffron, pulverized in a mortar and steeped in 2 TBS hot water
  • 1 pinch sugar
  • kosher salt and fresh black pepper
  • 2-3 tsp red wine vinegar

Rinse the spinach over a colander and put directly in a deep, large pan. Do not allow to drain, the water on the leaves will be used to cook them. Cook on medium until the spinach is wilted and then return the wilted leaves back to the colander. Meanwhile, heat the olive oil on medium-low and throw in half the chopped garlic. Stir for one minute then add the paprika, pepper flakes, cumin, oregano, nutmeg and cinnamon. Stir to mix then add the tomatoes. Cook for about 5- 8 minutes until the tomatoes and juices become thickened with the spices. While these cook, go back to the spinach and press out any excess water that is in them then spread them on a chopping mat and give them a rough chop, add them and the chickpeas to the pot. Mix the spinach and beans in well, add the saffron, sugar, salt and pepper and cook another 8 – 10 minutes. While this is cooking, macerate the last half of the garlic with a mortar and pestle until it is pasty. Add the vinegar then scoop it into the pot. Allow to cook another 2 minutes before serving.  The recipe says to allow it to cool for 15 minutes which if you’re preparing another part of a meal then I would just turn off the heat on the stove and let the pot sit, uncovered, while you finish up.

Really very easy, Dukan Diet Worthy, and it got an “A+” tasty-rating here. Go buy the book! (*I receive no compensation for recommending any products or cook-books, this is totally just me saying this is a good book and worth the buy!)


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