Food, Reblogs

On olives and Istria.

I Love great Food as you can see from one of my blog categories. I especially appreciate the history, culture and diversity of world cuisine, great food photography, food science etc.. This blog happened onto one of my food posts and I’m glad they did. What a fantastic blog! Give it a look.

aho's homemade food

The word Istria may sound rather exotic to some, it surely did to me. Other than the vague idea that the place is somewhere in Croatia (as I was told), I knew close to nothing about it. And yet, we decided to jump at the opportunity, and move there – because why the hell not. And glad we did, I can tell you that much.

On olives and Istria. Olive branches.

I like to think of Istria as an olive country: from whatever point you choose to look, you will probably see an olive grove, or an olive tree at least. A village, town square, seafront alley, parking lot perhaps – the olive trees are everywhere, somehow highlighting (if not stating boldly) the identity of the region. A region where life without the olive oil would be, well, unimaginable.

Coming from Poland, I grew up with butter, lard and other (mostly animal) fats, with…

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I am reblogging some of my earlier food posts.This is a fantastic roasted chicken recipe. When I originally wrote this post my wife, was my fiance’!

The Artist From The Inside Out

This is one pretty Bird!  My fiancée’ has perfected the art of roasting chickens.  We  found this great recipe (and we have tried it twice thus far) in my Bon Appetit magazine. I will post the recipe at the end of this blog post.

Mmmmmm….mmmm, they are a great looking pair of legs.

Hey, hey no picking!

Sweet Plum Tomatoes, to make us a nice salad.

Crisp and fresh!

I whipped up a fragrant and light ” Lime vinaigrette”   to toss into our salad.

Jalapeño and scallions ready to sauté with rice,  for our last side dish.

Saute scallions, the peppers, and olive oil with a fresh squeeze of lime juice toss in some white rice and season with salt and pepper.

Tasty stuff!

Finger licking’ , down home,  crispy and  succulent roasted chicken with salad and jalapeño lime rice!

Woo! Hoo! Good Eats.

Yum Food!! Yum Art!!

RECIPE

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Food, foodie, Reblogs

Succulent Roasted Chicken

Originally posted on The Artist From The Inside Out:
This is one pretty Bird!  My fiancée’ has perfected the art of roasting chickens.  We  found this great recipe (and we have tried it twice thus far) in my Bon Appetit magazine. I will post the recipe at the end of this blog post. Mmmmmm….mmmm, they…

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I am thoroughly enjoying making, baking and eating khubz with a variety of dishes. I have created a pan-fried tofu sandwich on homemade khubz using the fresh tatsoi greens I purchased from the Weavers Way farm. I seasoned my tofu with smoked paprika, cayenne pepper and some tamari soy sauce.

I pan-fried it in oil until it became nice and crispy then threw in some onions to saute’ a bit.

After the onions cooked down I added the tatsoi greens sautéing until they became wilted just enough to keep  the delicate flavor of the greens.

I took the khubz and charred it on the stove top over an open flame set to low.

I then constructed a very tasty pan-fried tofu sandwich on khubz and my little friend suddenly showed up!

The tofu had a wonderful smoked and slightly spicy flavor from the cayenne and smoked paprika. The tofu itself was hot, crispy, moist and packed a big punch of flavor that held up nice to the charred hefty texture of the khubz. The tatsoi was delicate yet hearty like spinach and helped take this sandwich to the next level!  mmm mmm good!

Yum Food!! Yum Art!!

© [Jay Mora-Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jay Mora-Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Food, foodie

Pan-fried Tofu and Tatsoi on Khubz

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family, Food, Foodie memories

Dessert-ish Pizza on Khubz

You may ( or may not) recall my last post on my first time making Khubz, the Arabic flat bread my family grew up eating. If not go back and check it out. I mentioned how I would create some yummy new creations utilizing the Khubz. Well I made a delicious dessert-like pizza using peanut butter, banana and cinnamon sugar. The peanut butter was my base and I sprinkled liberal amounts of the cinnamon sugar on top of sliced banana’s and into the toaster oven/or broiler it went to carmelize the top of it and get it nice and charred. It was ah-mazing! I loved it and will put it on my recipe list to use again and again. The shape resembled the state of Florida a bit, or the continent of Africa.

Don’t be afraid to let it char so it can get gooey and carmelized. The char adds a balanced, slight bitterness to the sweetness of the sugar. So good!

I sliced it into smaller slices and devoured it with a cup of coffee.

The banana will become hot adding to the sweet flavor making it a tasty and somewhat healthier version of dessert, or a good hearty breakfast treat.

Now on to more scrumptious khubz creations!

 

© [Jay Mora-Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jay Mora-Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

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These are the the veggie’s I had in the fridge this time around and I also had some beautiful bright mustard greens as well.

Together with some select spices and flavorings I whipped up a bountiful dish that fed me quite well.

Allspice and cinnamon  pairs well with the apple, carrot and onion. Both of these spices are also used often in Middle Eastern dishes which I grew up eating. The apple cider vinegar enhances the apple flavor and produces a nice tangy taste that adds to the sweet spiciness of  this meal. I chopped the trio of carrot, onion and apple and sautéed with spices first, adding salt and pepper to taste.

Then I incorporated the greens into the saute’, carefully adding the cider vinegar and some Tamari.

I then put on some millet to boil to go with the veggie’s. Millet is a great grain that is quick and very good for you, it has a nutty flavor and good protein. It is also a budget friendly grain that packs a punch of nutrients instead of white rice which is cheap but lackluster in the health department. I’m not totally knocking white rice, I love me some good Jasmine and Basmati rice, but millet is healthier and delicious. I always boost my grains by adding some type of seasoning. I put in some cumin seeds, salt and white pepper.

I packed the millet in a measuring cup, 1/2 cup, and spooned the veggie saute’ around the mound of millet. Beautiful, but I didn’t hesitate to devour it!

I then had seconds, always!

Yum Food!! Yum Art!!

© [Jay Mora-Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jay Mora-Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Artist, Food, writer

A Few Veggies A Meal Makes

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Food

Gourmet homestyle on the cheap

Lately I have had to tighten the budget and count my pennies, however I haven’t tightened the belt much!  Forced to create my meals with budget-minded resourcefulness lends itself to some pretty tasty and unique dishes. Pretty much it’s open the fridge,see what’s left , and then how can I create the most tasteful punch with the least amount of effort and waste. It is a challenge for sure , but an exercise in culinary cleverness that sometimes fails yet often times leaves me with a tasty new recipe! This is a flatbread recipe that I created  from a few chickpeas, tomatoe slices, a carrot and half an avocado as the base ingredients. Luckily my spice pantry never fails me!

This dish is a culinary call- out to the Catalonian dishes of Spain. Hearty, robust, smokey tomatoe-ee , vegetarian entrees that celebrate the unique simplicity of that region.

The Pillsbury Dough Boy gave it rave reviews (lol), my dinner companion.

I gave it two thumbs up and cleaned my plate!  I was not feeling the penny-pinching,  just  the belly busting!! Good stuff.

Recipe  :

1/2-3/4 cup cooked millet

1 garlic clove minced

1 small carrot sliced

1/4-1/3 cup cooked chick pea‘s

2-3 slices of tomatoes, chopped

1/4 teaspoon cumin seed

dash of dried oregano

1/4 teaspoon smoked paprika

salt and pepper to taste

dash of cayenne (optional)

1/2 an avocado

In heavy skillet with cover, toast til fragrant cumin seeds. Saute’ garlic, carrot slices and tomatoes slices in pan until caramelized, about 10 minutes. I didn’t use oil or butter, just the liquid from the tomatoes was all it needed. add paprika, oregano and salt/pepper and cayenne (I used it) half way through the sauté process. After it gets nice and caramelized and smoky, add the chick pea’s and lower the heat a bit to a low simmer and cover for 5 minutes, then toss in the cooked millet to warm through and marry all the delicious flavors.

Take a small loaf of good flatbread ( I used whole wheat Greek style flatbread) Toast it in toaster oven or regular oven, then dump all the delicious  ingredients in the skillet on top of the flatbread to cover, like a mound. Top it off with slices of the avocado and there you have it, a fantastic meal for Pennie’s!!

Yum Food!! Yum Art!!

 

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I love my cast iron skillet. I cook mostly everything under the sun in it. This is a farm fresh potato hash made with organic Yukon potatoes, peppers, grape tomatoes, radishes and radish tops. Finished with fresh Parmesan cheese. Simple hashy goodness! Yum.

Yum Food!! Yum Art!!

© Jay Mora-Shihadeh

English: Easter egg radishes, just harvested

English: Easter egg radishes, just harvested (Photo credit: Wikipedia)

Food, writer

Farm Fresh Potato Hash

Good farm fresh food on a budget-Skillet Hash!

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I bought some Plantains at our local Amish market, fried them and then sprinkled them with chili powder and salt.

What goes better with plantains then black beans and rice of course! So good.

Yum Food!! Yum Art!!

© [Jeanette Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jeanette Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Food

Plantains, Beans and Rice

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Coconuts aren’t for everybody but in my house we love them. Coconuts are versatile and delicious. Crack them open with a hammer to expose the white flesh and harvest the coconut meat for all your scrumptious recipes. I like to use them in my impromptu curried vegetable dishes.

First I roast them in the oven for an even nuttier flavor. I then mince them into teenie, tiny pieces, and throw them into my many (mostly veggie) stir fry’s and curries, creating a fragrant and rich flavor. Coconuts are sweet and nutty with lots of nutritious oils in them.

Here is a Wikipedia link to tell you all about this incredible, versatile, and healthy fruit (often mistaken for a nut):  http://en.wikipedia.org/wiki/Coconut

Yum Food! Yum Art!

© [Jeanette Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jeanette Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Food

The Incredible Coconut

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Our weekly farmer’s market trips always yield a delightful new experience for my partner and I. On this trip we tasted our first Pop Craft treat.

What a great way to cool down after a trek through the hot morning sun. They have a fantastic choice of both, creamy and icy artisan popsicles to choose from.  New flavors will pop up week to week. I chose the icy” Blueberry Lemon Basil” while my partner chose the creamy “Coconut Cream.”

Both flavors were cold, full of flavor and definitely unique. Most certainly my “Blueberry Lemon Basil” was unique, it had bits of basil in the pop, hence its’ true artisan flavor.

I had to eat mine quickly before it melted, so I didn’t hesitate to bite into the icy cold treat.

Donna L. Tortorice is the “Lady Pop” herself and she is getting ready to open her first bricks and mortar pop shop here in Sarasota this July. Congratulations! I love to see small local businesses like this be successful. And I certainly love to partake in tasty, local,  artisan foodie stuff.

Make sure to visit their website www.popcraftpops.com

Yum Food!! Yum Art!!

© [Jeanette Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jeanette Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Food, Inside the Artist's Mind

Pop Craft Craze Arrives in Sarasota, FL!

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This is one pretty Bird!  My fiancée’ has perfected the art of roasting chickens.  We  found this great recipe (and we have tried it twice thus far) in my Bon Appetit magazine. I will post the recipe at the end of this blog post.

Mmmmmm….mmmm, they are a great looking pair of legs.

Hey, hey no picking!

Sweet Plum Tomatoes, to make us a nice salad.

Crisp and fresh!

I whipped up a fragrant and light ” Lime vinaigrette”   to toss into our salad.

Jalapeño and scallions ready to sauté with rice,  for our last side dish.

Saute scallions, the peppers, and olive oil with a fresh squeeze of lime juice toss in some white rice and season with salt and pepper.

Tasty stuff!

Finger licking’ , down home,  crispy and  succulent roasted chicken with salad and jalapeño lime rice!

Woo! Hoo! Good Eats.

Yum Food!! Yum Art!!

RECIPE

Roast Chicken with Rosemary, Lemon, and Honey

6oz. rosemary sprigs (about 2 large or 4 small bunches), divided

2 4-lb chickens

1/2 cup plus 2 Tbsp. extra-virgin olive oil

1/4 cup fresh lemon juice

2 Tbsp. honey

2 lemons, 1 halved, 1 sliced into eight 1/4″ rounds

1 lb. shallots, peeled

Kosher salt and freshly ground pepper

Preheat oven to 375 degrees. Line a large roasting pan with 3/4 of rosemary sprigs.

Place chickens on top.

Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend.

Using your hands and beginning at the neck end of chicken, gently lift skin away from breast.

Under skin of each chicken, rub 3/4 cup lemon mixture into meat.

Drizzle remaining lemon mixture all over outside of chickens.

Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally.

Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon

rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 Tbsp. oil.

Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425 degrees

and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh

registers 165 degrees and skin is deep golden and crispy, about 10 minutes longer.

Spoon pan juices over chickens, shallots and lemon slices

and serve in roasting pan.

( We halved this recipe to make for two of us, and it was still delicious)

©Jay Mora-Shihadeh

Food

Succulent Roasted Chicken

A delicious roasted chicken recipe created by my wife.

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These beauties are the start of a great summer meal, Yellow Tomatoes!

Pretty little things, aren’t they?

Slice and dip into a seasoned breadcrumb, no egg needed here.

Stack ’em all up on a plate…

beauteous!

Get out your favorite cast iron skillet.

Carefully place into hot oil, I used Canola oil.

Turn over when golden.

Drain on paper bag, or paper towels.  I then sprinkled scallions all over them!

Ribbons of collard greens.

Cut the stems out of all the collard’s.

Roll them…

Chop into ribbons of collard’s!

Chill some bubbly, we chose Prosecco…and we didn’t have ice so we improvised!

It was another fabulous “Veggie only night” dinner.

 

I also prepared a cream herb potato side dish. I made it with a little yogurt, skim milk, cilantro and salt, it was out of this world zingy, tangy, and delish !

We loved this dish so much it will become a staple at our table!

Yum Food !! Yum Art!!
© [Jeanette Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jeanette Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Food

Fried Yella’s – Tomatoes that is!

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Our new market experience “Traditional French Crepe’s”  made to order folks!

The official crêpe maker herself, with a large funny looking pan that created the giant crispy like pancake. Here is a link that explains a bit about the history of the crêpe. www.world-of-crepes.com/historyofcrepes.html

We shared the Turkey and Cheese crêpe, and it was pretty tasty for street side dining.

C’mon, you know I investigated it up close now ! We enjoyed our crepes with our freshly whipped cappuccino’s from atop…

you guessed it, or not…The Java Dawg Bus!!

Our favorite place to enjoy our morning brew and local fare….peeking down on all of our market peeps!

aaahhhhh…life is good!!

Yum Food!! Yum Art!!

© [Jeanette Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jeanette Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Food

Crepe’s To Go ! Oh Yeah !!

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And why is stir fry da bomb ?

Because it turns the most mundane and seemingly boring fare, into a tingling spicy delight !

Stir Fried Cabbage with Ground Beef !

First I added some tomatoes and onion to the cabbage, oh and garlic of course ! Lots.

And then I created this tomatoe-y, pepper-y, slurry with the ground beef

and dumped it into the cabbage stir fry, yum yum !

stir fried it together, and adjusted the spice to SPICY enough for a kick but still able to enjoy all the flavors of yummy-ness

I threw in some leftover, whole wheat penne pasta noodles, for a complete and Dee-lish-ous dish !!

So much for hum-drum, boring, drab, bland, mundane cabbage and beef !

Yum Food!!  Yum Art!!

© [Jeanette Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jeanette Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Food

Stir Fry is Da Bomb!

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Vegan Superstar!

Here’s a great look at how powerful and healing the vegan lifestyle can be if done correctly.

Even I myself were a vegetarian/vegan for over 10 years . I would highly recommend the diet to anyone wanting to explore this way of life. May even consider going back to it myself!

Diet Tips From Scott Jurek, Ultrarunner And Vegan.

Yum Food!! Yum Art!!

Food

A Nod to the Vegans of the World (Diet Tips From Scott Jurek, Ultrarunner And Vegan)

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Food, Inside the Artist's Mind

Christmas dinner

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We had a nice relaxing Christmas holiday this year. The tree was trimmed, lit and looking great.

I made filet mignon for our dinner, with whole roasted sweet onions and rosemary.

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 My version of a bloomin’ onion:

I Split one sweet Vidalia onion in half, doused it with extra virgin olive oil,  some salt and pepper,  and lots of fresh chopped rosemary.

Then I roasted it for an hour at 375 degrees until it got all carmelized and soft, a wonderful side to a perfectly cooked medium rare filet mignon.

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For dessert, a Cranberry Blueberry pie baked from scratch , the perfect Christmas pie!

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Ta da, baked to perfection, golden , hot, bubbly, and rustic! 

Just the way I like my pie’s.

Topped with some vanilla bean ice cream and I’m in a pie state of mind!  

 Yum Pie!!

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We also had some fresh baked Christmas cookies dropped at our door by our neighbor Joan.

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After we had our fill of food everybody chilled on the sofa watching a movie.

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The doggie was in heaven this day!!

All in all it was great food, great people, and great times.

On to 2012, Happy New Year everybody!!

Yum food!! Yum Art!!

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