Tamales Done by Heart

Tamales

Last weekend with a help of a friend I made some tamales. They were pork in red chili tamales, the light version, not too heavy and not too spicy. My men loved it, they shoveled one after another, and in 15 minutes only corn husks were laying on the plates. For me clean plate is always a perfect sign that food was good. Although in this case most of the credit must go to my friend as I was a prep-cook this time.
It took us about two hours to make it, two hours of laughter and fun.  
For now I am sharing the pictures only as we didn't do any measurements. She makes her tamales by heart. I have to take one more "lesson" from my friend and then I will post her recipe. 


My grandmother was the same, she never had a single recipe written down, and she  was one of those cooks that was famous in the area for her food. 
I remember her catering for a big parties, and for some parties during the summer she took me along. I recall a crowd of people giving orders to one another, some arguments at times, but grandmother was always calm and smiling. She would always say a joke or two, specific to the situation, and the whole atmosphere around would change. 
I asked my dad recently how many events she catered and for how many people. I was shocked by his response: from "small" two hundred people anniversaries to fifteen hundred people weddings! Yes, it's fifteen hundred! From what I remember, the only thing grandma ever wrote down was the menu and how many people were attending the event. 
The rest was done by heart. 

Do you have a recipe that you make by heart?

See you,
Marina

Spicy Stir Fry Vegetables

Stir fry vegetables with Enokitake mushrroms

When days are getting hotter we have an increased appetite for hot food on our plates. I think it has to do something with the fact that spicy food tend to cool you down. And it's about time to use all the last year chili peppers we still have hanging in the kitchen. One or the other, but this days my food is spicy.

Dried chili peppers: the last year's harvest

Stir fry is the first choice: easy to make and quick, which is significant during hot summer day (or we are still in spring days?). I prepare all of the ingredients, and then turn on the oven and in 10 minutes or less our lunch is ready. 

Ingredients for the stir fry

 Stir Fry Ingredients:

• zucchini, pilled and sliced
• chili pepper
• garlic, minced
• ginger, grated
• Enokitake mushrooms
• green peas
• bok choy
• green onion, cut
• white soft part of lemon grass, cut
• half of the orange, cut into wedges
• stir fry sauce or soy sauce, to your taste from a tablespoon to as much as you like

Preheat the wok, add stir fry sauce, chili pepper, ginger and garlic. Stir 15-20 sec and add onions and mushroom, stir another  40-60 sec and let it cook for about 2-3 minutes, stirring. Then add the remaining ingredients and give it a quick stir. Place on a plate and serve with rise or noodles. I usually eat it as is, plain stir fried vegetables.  

Add some chili sauce, sweet and spicy.

Another treat, that chills me out...

Chili jam with a cup of hot(!) green tea...

Do you find that spicy food cools you down?

See you,
Marina

Enjoy The View

Hawaii,  Pololu Valley Beach.   Photo courtesy of Bryan Fowler

By definition, Marina is a dock for pleasure yachts and small boats with moorings, stores, restaurants, fuel and repair facilities to continue pleasure on the land. Most Marinas have an incredible view, and we often had an evening walk at one of the Seattle's Marinas. I'd like to share with you, my friends, this photo for you to enjoy the view while I am cooking.

Have a great weekend!

See you,
Marina   

Donutella

Donutella

When tasty doughnut meats  Nutella and some nuts an amazing desert is born: DOughnut-NUT-nutELLA!

I didn't mind running an extra mile at the gym after I ate it. It was totally worth it! I bought this doughnuts at the Mexican place we found last Saturday. What I like about it, the only sugar it has is what's on the top. I did add some Nutella and walnuts, and after each bite I had a slice of tart apple. A glass of iced green tea with mint (no sugar) gave a sense of satisfaction in the end.

What did you think of when you read the title of this post? 

Versace maybe? 

Cute Versace Bag... today is Donatella Versace's birthday... Sourse

See you,
Marina

Hurry, Hurry! Here Comes Papaya Curry!

Green papaya curry

When it comes to Asian food I am first in line - to eat, and last - to cook. So far I've mastered stir-fries and a curry dish, that vary to what is available in refrigerator and a few cans: coconut milk, curry paste, and straw mushrooms sometimes. 
When I read a recipe, I am often intimidated by a long list of ingredients and unfamiliar names.  Needless to say, I make a curry dish just a few times a year, and only one that I've somewhat succeeded.
Last Saturday The Husband was off and we went to the local Farmer's Market, and spent the whole $12 on fresh cabbage, new potatoes, herbs, green peas, and leafy greens. Not bad, if you ask me. 
On the way home we stopped at now our favorite Mexican La Hacienda just to explore. 
Then we bumped into a big Asian Market, where we spent about an hour: we were like a little kids in a candy store. Colorful inviting packages of products we had no idea what they were left us feeling childish as we were taking turns guessing what's in it. We ended up buying a few things, including shredded green papaya. We decided to try it after we watched Anthony Bourdain's episode in Vietnam. 


Plan A: to start with curry paste from a can and just add all other ingredients until it's all done. Upon opening, the can content was less then appealing so it had to be disposed. 
Plan B: cook grated ginger, garlic and curry powder, then add coconut milk and other ingredients, which in this case were potatoes from the market, shredded green papaya, and a can of straw mushrooms. I cooked it until potatoes were done and served hot with some brown rice and sprouts. 
All together ingredients married well, including papaya, that added crunch to the dish. 
When table was set up, I called everyone: "Hurry to the table! Hurry, hurry, here comes papaya curry!"

Have you cooked with green papaya? 

How did you prepare it, and what is the best way to eat it?

See you,
Marina