Oh May. We don't have much time left but I truly loved hanging out. I already look forward to reuniting next year. Same spot, same time. You kept me busy. I managed to get little on the blog but lots going on in the kitchen with little time for staging and less for "oh wow' imaging. That's how it is when the main room in the house is as busy as a [German] Autobahn. And I improvise, a lot. I compiled the highlights of what Sweet Lemons and Lilikoi whipped up this month [please send me an email if you want one of these recipes and how to's]. This post is more about traditions, celebrating occasions, less staging, more down to earth, improvisation and hopefully inspiring kitchen action.
AN ONGOING HOMEMADE BIRTHDAY CAKE TRADITION
The tradition officially started when we moved to California in 2013. It was my boy's 3rd birthday. He was crazy about guitars and that's what he got. A guitar cake.
Last year his passion shifted over to drums. I felt the challenge was more manageable. This year was the bomb. A soccer ball. All I can say is never again. The problem, it has to be round. But it worked out and at least tasted better then anticipated.
ENGLISH PEAS AND CHARD DINNER SAUTEE
If you like greens and easy side dishes, this is a favorite. Chard cut up into smaller pieces and fresh crunchy English peas. Boil them briefly for 2, max. 3 minutes in hot water - just the peas - drain, and throw them in a pan, with previously heated up coconut oil or any kind of oil you like. Toss. Add minced garlic, a hand full of chopped onions. Once the onions are nicely browned, add the fresh chard. Sauté for 4 minutes or until you get the desired consistency. Season with a bit of smoked paprika powder and salt + pepper. That's it. Simply good.
CHOCOLATE DIPPED FRUIT CUPS W/ VANILLA QUARK FILLING
Improv in full swing as I couldn't figure out how to make (sugar) cones and time was ticking away. Inspired by baking gurus online, I used the back of a muffin pan to create these cups. Semi-sweet cookie dough baked on turned around muffin pans make nicely shaped cookie cups. Once cooled, dipp them in melted dark chocolate. Cool in fridge over night. Fill right before serving with German style quark (Whole Foods carries Quark or use instead greek yogurt, plain or vanilla flavored) and top with fresh fruits. They score points with litte ones and oldies.
LITTLE HELPER'S SIGNATURE CHICKEN FARRO + BLACK BEAN SOUP
No images for this delicacy I am afraid. But this soup is a hit. My kids drink it out of the bowl to the last drop. And my boy is officially the cook when this meal is on the menu. So simple. Ingredients: Fresh chopped onions and garlic. Home made chicken bone broth [nourishing doesn't get better than that]. Shredded oven baked chicken breast. Broccoli florets. A can of organic black beans and a cup of (home) cooked farro (barley like grain with a nutty flavor and a thicker texture than rice or quinoa). Sautee the onions and garlic in coconut oil until nicely browned. Add broccoli florets, toss until you feel the greens absorbed some of the onions and garlic flavors. Add broth, shredded chicken, beans and farro. Simmer for 10-15 mins. Add salt and pepper to taste. You can add in some cooked pasta to make it a heartier meal.