Happy New Year! January 1, 2010

We had a Dutch feast for our New Year’s Day and had some friends over!  Even the kids loved it!

We had nasi goreng, baka bana, loempia, and satay with peanut sauce which can be found at street vendors in Suriname or Holland influenced by Javanese/Indonesian food!  Dave is such a good chef specializing in  Suriname food.    And of course, for dessert, Olie ballen, which translates to Oil Balls and is the traditional Dutch donut with apples and raisins that is used to celebrate the New Year in Holland.

Here are some recipes:

Baka Bana

2 very ripe plantains peeled and cut lengthwise
A little less than 1 cup of flour
2 tsp sugar
pinch of salt
1 egg
3/4 cup water
oil for frying
(cinnamon) sugar for sprinkling

1.  Mix batter.  It should be the consistency of pancake mix.

2.  Cut plaintain lengthwise right before dipping in batter completely.

3.  Fry in hot oil until golden brown.  Sprinkle sugar on top and smother with peanut sauce.

Olieballen

1 package yeast (1 tbsp)
1 tsp sugar
3/4 cup warm water
3 eggs, beaten
2 cups warm milk
3 tbsp light corn syrup
4 cups flour
1 tbsp. salt
1 cup golden raisens
1 cup chopped apples
(powdered sugar to sprinkle them with while hot and before serving)

1. Dissolve yeast and sugar in water; let stand in warm place for 30 min.

2. Combine eggs, milk, corn syrup, raisens, apples and yeast mixture in a large bowl.  And I mean LARGE, it raises A LOT!

3. Add flour and salt into mixture.

4. mix well for 2-3 minutes.

5. Test a spoonful of dough to see if it will fall into a “lump’ form from the spoon. If not, add more milk.

6. Let rise in warm place for 2 hours.

7. Drop by teaspoons into 375 degree vegetable oil.

8. Fry until golden brown.

9. Top with powder sugar while still warm.

Thanks Stacey for this recipe!  It is becoming a tradition.

Farewell Holiday Season! December 31, 2009

It is with great relief that we bid farewell to this year (at least that’s what Dave thinks so we can stop shopping, baking, cleaning and travelling!  I wish it could go on and on!)

We had a challenging year.  But are grateful for every day that we were blessed with.

We were grateful to spend the beginning of last year with Dave’s family and I was especially grateful to be at home with Anabelle.

We were grateful to be given jobs in a warm sunny place with people we like!

I am grateful to have survived a major car crash with an injury I can live with.

We were grateful for Marijke, Sarai, Theresa and Clover’s help with Anabelle while we settled into our new jobs.

I am grateful for the emotional, professional and spiritual challenge I had while I struggled to do it all and be the strongest and I am grateful for realizing that because I could admit that I am not always strong, does not make me weak.

We are grateful for the fulfilling callings that God has granted us in taking care of people’s lives, health and most importantly, their vulnerabilities.

We are grateful for hot dogs from gas stations on Christmas day, no traffic on the freeway and Sun Pass to avoid stopping to pay for tolls.

But during this holiday season, we are grateful for good friends that we could share breakfast, lunch or dinner with and family who were willing to cook dinner for us  without us having to do a thing! (Thanks Aunt Lorna, Uncle Harry, Stacey and Michelle).

We are grateful for sharing laughter with friends over video games and movies.

We are grateful for the perfect end to a tough year!

Can’t wait till the next time around.

We have decided that we will be different next year.

Keep things simple.  Write all the things we are grateful for down and put them in a box to read on Christmas morning instead of opening presents.  Read the Christmas story about the birth of our Savior on Christmas Eve.  Be charitable to those who are less fortunate.

There will still be cooking and baking.

AND for once I’d like to get some dorky family pictures taken and sent out as Christmas cards!

But in the mean time, here’s some of  this holiday season.

Anabelle’s very own kitchen.  Yes I am cultivating her skills at a very young age!

She opened presents so fast I couldn’t get a shot.  Ok, it was actually Dave opening them fast and Anabelle exclaiming OOOOH

Anabelle loved reading her cards.  She is so serious in all these pictures but she was ecstatic after opening presents.

Stop taking pictures of me!

Or else!

Grandma Gail

What Anabelle really wanted for Christmas was a WOO-WOO of her own.

No pictures of us as a couple or as a family.  I’m telling you I am determined to get family pictures next time around!

Domestic Feminism December 31, 2009

Have you heard of it?

I am starting a revolution.

I spent the last two weeks as a single parent while Dave worked nights at the hospital.  I loved every moment of it…but I did alot of backwards counting.

It is hard work being a single parent.  I don’t recommend it.  And I empathize with those who are.  And those who occasionally practice it.

Anabelle became such a Momma’s girl (which I secretly love) but occasionally do need a break.

Now, I am working nights for the next two weeks and Dave is the single parent.  Oh, revenge is so sweet. 

But, I do wish I could be at home cuddling with my two loves.

Merry Christmas December 25, 2009

Baking and Blogging December 24, 2009

I’ve been away….

Busy

Very busy

Baking, of course.

I made a ton of treats for our clinic staff and faculty and for Anabelle’s teachers at daycare.

It required an assembly line.  And I DON’T work in a a factory.

I used these recipes:

http://www.epicurious.com/recipes/food/views/Cardamom-Orange-Sugar-Cookies-356322

http://www.epicurious.com/recipes/food/views/Hazelnut-Cinnamon-Crescents-356323

http://www.foodnetwork.com/recipes/paula-deen/grandma-pauls-caramel-corn-recipe/index.html

http://www.foodnetwork.com/recipes/alton-brown/spiced-pecans-recipe/index.html

I know.

I’m too tired and in a sugar coma to actually type the recipes.  Plus I think there may be a copyright law stopping me.

Quick!

Start baking!

You still have some time!

Anabelle has a present for you! December 14, 2009

Falafel December 5, 2009

This is delicious!  Even if you have know idea what it is and it sounds like you are talking with your mouth full.  You WILL be talking with your mouth full…cause this will be stuffed in it.

Falafel (Mediterranean chickpea patties)

1 can chick peas/garbanzo beans, drained, mashed with a potato masher or in the blender

1 shallot, minced

2 tbsp finely chopped parsley

2 tbsp finely chopped cilantro

1 tsp salt

1/2 tsp crushed red pepper

4 cloves of garlic, minced

1 tbsp cumin

1 tsp baking powder

4 tbsp flour

bread crumbs

oil for frying

1. Mix all ingredients together except breadcrumbs.

2.  Chill in refriderator for at least an hour

3.  Form mixture into 2 inch balls ad roll into seasoned breadcrumbs

4. Flatten balls into patties and fry in oil till golden brown.

Serve in pita bread with yoghurt sauce with a side of tabouleh or hummus.

Yoghurt sauce

1/2 cup plain yoghurt

1 tsp lemon juice

1 tbsp peeled and grated cucumber

salt and pepper

Prep school November 26, 2009

Did you think I would leave you hanging on the Eve of Thanksgiving.

Overwhelmed by guests, food choices, time constraints?  Spend some time prepping the night before and store food in ziploc bags in the fridge overnight.

Homemade Stuffing with Apples and Pine nuts

2 celery stalks, cut lengthwise in 4 and diced

1 shallot or onion, diced

2 Granny Smith apples, peeled and diced

1 french loaf of white bread, stale, cubed (best if bottom crust removed)

1 loaf of oat nut bread, stale, cubed (if you don’t have stale bread, lightly toast the bread.  You can use whatever bits of bread you have.  The best thing about stuffing is the flexibility of the ingredients).

8 tbsp butter, 1/2 of which is melted

2- 3 cups chicken stock

2 tbsp ground sage

minced fresh sage

1/2 cup toasted pine nuts or walnuts (whatever crunchiness you fancy)

1.  Slice and dice bread and vegetables the day before.

2.  Peel and dice apples the day of the meal to prevent oxidation.

3.  Melt 4 tbsp butter in large frying pan on medium flame.

4.  Add shallots or onions, celery.  Saute for 5 minutes.  Reduce flame.

5.  Add apples and cook until tender.

6.  Add cubed bread and melted butter, ground sage, pine nuts

7.  Slowly add chicken stock till stuffing is moist but not too wet.  You may not use all of the chicken stock.

8.  Bake at 350 degrees for 40 minutes.

9.  Fluff before serving.

 

 

 

Don’t get any ideas…. November 25, 2009

I’m not mailing her off to you for Christmas.

She doesn’t quite understand yet that the toys go in the basket not her whole body!

 

It’s that time of year! November 24, 2009

You know the time….

When you have secretly already started listening to Christmas music on your drive home from work.

When you have secretly wished they sold Christmas trees before Thanksgiving.

When you have stocked your kitchen with every culinary gadget and ingredient imaginable.

When you can’t wait for visitors to arrive (and then leave tee hee).

This Thanksgiving, be grateful for your family and friends, that you have food on the table and a roof over your head and for pie!  Be very grateful for pie.

Here is my favorite variation for Pecan Pie:

Mixed Nut and Chocolate Chip Pie

Crust
1 1/2 cups all purpose flour
1/4 cup sugar
1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
2 tablespoons (or more) chilled whipping cream
1 1/2 teaspoons vanilla extract

Filling
3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
3/4 cup pecans (about 4 ounces), toasted,  cooled
3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
3/4 cup light corn syrup
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Add 1/2 cup sweetened flaked coconut for a twist.

You can double the recipe for two pies.

For crust: Or just buy a frozen one (I won’t judge or tell, in fact that’s what I did)
Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)For filling:
Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.

Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes.

If there is any left over filling, add it to pancakes to make them special the next day.