Thyme For Cooking, the Blog

Spinach Salad with Chicken and Quinoa; Saturday Lunch

It's Saturday.

Every Saturday, in the village of Sant Julià de Lòria, Andorra, there is a group of people meeting for lunch at El Principat, more familiarly know as Ramon's

It's not a formal group.  Anyone can show up and be welcomed, anytime.

There is only one rule: the gathering is for English speakers only, though not necessarily as a first language.

We went once a month.

The group can range from 4 to 30 and include British, American, Dutch, Spanish, French, Andorran, Belgian, German, Scandinavian, Irish, and other assorted unknown 'English speakers'. 

People start straggling in around noon for coffee or a drink at the bar.  At 1:30 a nose count is taken and Ramon is informed of the number.  The table is set-up in the dining room and around 2:00 the group slowly meanders in. 

Ramon walks by, depositing 1 bottle of red wine in front of every two people.  A few bottles of white and maybe, just maybe, a bottle of water or two fill in the middle.

Ramon, yellow post-it note in hand, starts taking the order. 

Now, his menu only offers a choice of six starters and six main courses.  It hasn't changed in 10 years and the same people come for lunch most Saturday's. 
Still, some are always unsure what to order.  A discussion in many languages ensues (no, the 'bacalao' is halibut, not cod... You're wrong, it's monkfish.  What's merluza again?)

Ramon is from Paraguay and speaks Spanish and Catalan (Andorra's official language); the group orders in Spanish, Catalan, French or English depending on which names have been learned for the food. 

Periodically Ramon plops another bottle of red on the table. 

A couple of hours of eating, talking, mild arguments and bland jokes follow (much the same as the week before - thus our monthly as opposed to weekly attendance). 

Around 4:00 Ramon starts sweeping the floors and putting up the chairs - a not-so-subtle hint. 

The bill is asked for.

It's presented - one number scrawled on a post-it note. 

A new price is established each January, but for the rest of the year it stays the same, regardless of how many bottles of wine are consumed and how many peach schnapps are served with coffee. 

Still, the calculator comes out and after several minutes of serious discussions, recounting of noses and frantic punching of buttons, the individual tab is announced. 

This week?  Same as last week, and the week before, and the one before that...

Last time we had lunch at Ramon's it was a whopping 8.45 euros per person, including tip.  It's probably up to 9.25 by now, it's been 4 years.

Everyone carefully counts out the exact change and all toddle out the door for a nice siesta before dinner.

As I spent this morning digging moss out of the rocks and herbs in my garden, I realized how very much I miss lunch at Ramon's....

On the other hand, being in the garden means that salad season is here. 
It's too early for fresh lettuce in my area, but the spinach has been beautiful.

Spinach is packed full of vitamins, minerals, and antioxidants.  It is known to promote cardiovascular health, prevent prostate and ovarian cancers, and slow the loss of mental agility.  But the two big benefits, for me, are it's ability to promote strong bones and strong eyes.

Popeye was really onto something....although, I prefer mine fresh.

Toss in some quinoa, and we have a near perfect meal, and my entry for this week's edition of Weekend Herb Blogging, started by Kalyn, of Kalyn's Kitchen and hosted this week by Anh, of Food Lover's Journey.  Stop by her blog on for complete round-up from around the world!

Spinach Salad with Chicken, Quinoa and Avocado

2 chicken breasts, boneless, skinless
2 tbs teriyaki marinade
Fresh spinach  6oz (180gr)
1/3 cup quinoa
2/3 cup chicken stock
1 avocado
1/3 cup walnut halves
1 tbs snipped fresh chives 
1 tbs snipped fresh basil
Vinaigrette

Pour marinade over chicken and set aside.
Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side. When done remove and slice. Or cut into strips, toss with teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes.
Slice avocado. then cut it into large cubes. Snip herbs.
Wash and spin-dry spinach if needed.  Tear any large leaves.
To assemble: Prepare spinach and put into large salad bowl along with the herbs. Toss with about half of the vinaigrette - be careful not to use too much to start. Fluff the quinoa and spoon it around the spinach. Toss lightly to distribute. Add chicken, avocado and walnuts. Toss lightly. Taste, add more vinaigrette if needed, and serve, any remaining vinaigrette on the side.

Oriental Vinaigrette

1 tbs soy sauce
1 tbs Balsamic wine vinegar
1/2 tsp Dijon-style mustard
4 tbs olive oil - the good stuff

In a small bowl whisk vinegar, soy sauce and mustard. Slowly whisk in olive oil.

Note: We only used about 2/3 of the vinaigrette - but we like lightly dressed salads.

Note 2:  This is another, slightly reworked, post from the archives - actually one of my first, back in the beginning of time.... You may have missed it ;-)).  One must make hay (or in my case, pull weeds) while the sun shines...

New Potatoes with Rosemary and Olives; Croissants on the Garden Gate

Remember all of those money-raising schemes we endured as children?

Selling magazines that nobody wanted?

Peddling chocolate bars and 'white almond bark' during the already sugar-bloated holidays?

Passing off 'genuine bees-wax candles' that burned for 50 seconds and left puddles of wax everywhere?

Somehow, at least here in the back of beyond, the French have figured out the proper way to handle these fund-raising rights of passage.

I have actually been waiting for several weeks for the kids to come around for their annual sale.

They finally did: last week.

And, this morning, around 8:00, they delivered.

Oh not to the door, mind you. 

This is France.  The Sunday morning 'lie-in' is sacred.  No one would dream of disturbing a French household on a Sunday morning anytime before 10... or, maybe 11.

The young lads asked where they should leave the delivery.  Normally they would just put it on the window ledge (remember, we have 18" walls), but they know that would wake the dogs, so they left it tucked in the gate.

This morning, while the coffee was brewing, I walked the 20 feet to the garden gate and came back with these freshly baked, flaky croissants and pan au chocolate.

We may not be able to get a pizza delivered, or have anywhere to go for Chinese take-out, but I'll take 'croissants on the garden gate' any day.

Even if it's only once a year....

Speaking of gardens, my herb garden is coming back to life: the oregano and marjoram is big enough to start cutting; the thyme and lemon thyme are all showing signs of new growth; the chives and garlic chives are well up and getting ready for their first flowering.

And that year-round work horse, the rosemary is having a spring growth spurt.

Rosemary is widely used in Mediterranean cooking and is classically paired with lamb and pork.

It is thought to boost the immune system and stimulate memory.

When I lived in Minnesota, I planted it every  summer (because it froze every winter) and used it sparingly.

Here I have a whole bush and use it with abandon.

I toss whole sprigs on the charcoals to impart a smoky, rosemary flavor to grilled meats, use the branches as skewers for kebabs, and put it into just about anything.

I (and the Greeks) particularly like it paired with olives.

I have another simple dish for this week's edition of Weekend Herb Blogging, started by Kalyn, of Kalyn's Kitchen and hosted this week by Margot of Coffee and Vanilla.  Be sure to visit Margot on Monday for the round-up!

I may have mentioned rosemary in past Weekend Herb Blogging posts : Braised Potatoes with Rosemary and Roast Lamb with Garlic and Rosemary to name two...

New Potatoes with Rosemary and Olives

10 - 15 new potatoes
1- 2 sprigs fresh rosemary
8 - 10 olives any color or combination
1/3 cup white wine

Lightly wash potatoes but leave whole. Put everything into a small saucepan. Cover and bring to a boil. Reduce heat and simmer, gently for 15 minutes. Uncover and continue cooking for another 15 - 25 minutes, depending on size, until potatoes are done. Stir occasionally. When done, a knife should go in easily and the wine should have reduced to a thick syrup.

I can't take these complicated recipes and challenging breakfasts.... I'm going to go have a nap!

Bon Dimanche!

Snow Peas, Mangetout; It. Was. The. Cable.

Don't you just love it when you learn something new?

Do you find yourself thinking that it would have been ever so much better if you could have learned it a bit faster?

Did you know that cables can quit working?

I didn't.

Now I do.

Mere seconds after I finished my post on Friday I lost my internet connection.

Since it was during 'un orage', a thunderstorm, I naturally assumed it was the phone lines/modem.

After a bit more investigation I discovered mon mari's computer still had internet access so it wasn't the modem.

After an hour or so of plugging, unplugging, switching equipment and generally rearranging everything under my desk I determined it was the Ethernet card. 

Simple enough: buy a new one.  (From the 'When all else fails, throw money at it' school of computer repair.)

Have you popped the case on your computer lately?

It reminds me of the progression of car engines.

Back in the beginning of time, when I was a young, independent wench, I did my own car maintenance.  All the guys did and I was, usually, one of the guys. 
(At the time I worked in the engineering department of a heave equipment manufacturer - what do you expect?)

When one 'popped the hood' one could not only see the various engine components, one could access them.  It wasn't necessarily easy but one could get at the points, plugs, oil, etc. (I couldn't afford a car with AC.)

The last time I looked under the hood of a car the entire engine was enclosed in a nice, shiny case and it filled the engine compartment so completely there was no room for dust, let alone fingers or tools.

Much the same has happened with my computer.

Eight years ago I bought the components and built my own. 

Four years ago, when I opened the case, it was about 50% full but still with all recognizable, accessible boards and chips.

Now it's chock-a-block with cables and wires and boards and stuff.

And many of us know, from experience, that the worst thing that can happen when you take something apart is that, after you put it all back together, you have a piece left.

Thus, I decided to take my computer to the computer shop and let them replace the Ethernet card.

Being nice, young lads (read: didn't trust a female over 30 to adequately diagnose a computer problem) they plugged it in before taking it apart. 

It worked.

Damn!

Now what do I do?

I'd already eliminated any other hardware possibilities.

It couldn't be software since it was working at their shop.

They looked at me like I was an alarmist idiot, crying wolf for no reason.

I, half-jokingly, said 'Maybe it's the cable'.

They laughed, shook their heads, patted me on the back (Stupid Woman!  The Cable?!?!?  It's NEVER the cable!) and sent me home.

Before I left I bought a new cable.  I told them it was for mon mari's computer.  They snickered.

It was the cable.

Here's how I know:

  Old cable: no internet.
  New cable: internet.

So, now you know. 

Sometimes, the answer really is the simplest and easiest.

Why can't we ever believe that first off?

I'm keeping it simple for this week's edition Weekend Herb Blogging, that wonderful event started by Kalyn, of Kalyn's Kitchen.

Our host this week is Susan, of The Well-Seasoned Cook. 

Visit her site on Monday for the complete re-cap of recipes from around the globe.

Two new things I learned today: (what an educational weekend this it turning out to be!)

Green peas contain nutrients that help support energy-producing cells.  Tired?  Eat your peas.

They also contain nutrients that are important for maintaining bone health, something we all should be concerned about.

Plus they are one of the best sources of vegetable protein.  (Ooops, that's 3 things)

Most fresh peas end up in the freezer section but, this time of year, the Sugar Snap Peas and Snow Peas (sugar snap peas have slightly larger peas in the edible pod) are at the markets.  And they are good in ways other than a 'stir-fry'.

Mangetout (Snow Peas, Pea Pods) - Two ways:

Sautéed Snow Peas with Browned Shallots

snow peas, 5oz (150gr)
2 shallots
2 tsp olive oil

Peel and slice shallots. Trim pods. Cut large pod into pieces, at an angle, if desired. Heat oil in nonstick skillet over medium heat. Add shallots and sauté until browned, reducing heat after 10 minutes, about 20 minutes total time. Add pea pods and sauté 2 - 4 minutes, depending on size, stirring frequently.

Sautéed Snow Peas

snow peas, 5oz (150gr)
1 tbs fresh, snipped garlic chives
1 tsp butter
1 tsp olive oil
Salt and pepper

Trim pods. Heat butter and oil in nonstick skillet over medium heat. Add pea pods and sauté 2 - 4 minutes, depending on size, stirring frequently. Taste, when they are done to your liking, add chives, salt and pepper and serve.

Someday, when I grow up, I'm going to have my computer equipment on top of the desk, so I don't have to crawl under it with a flashlight to get at the back of the box.  Then, just maybe, I won't have a big ugly centipede living under it.

Bon Weekend!

Pasta with Fresh Herbs; I have CCC: Creative Cooking Compulsion

It started innocently enough, as many compulsions do: the local church cookbook as a newlywed; followed by Betty Crocker and Joy of Cooking.

There was the occasional exchange of recipes with siblings and friends; a subscription to Bon Appetit.

Then mon mari gave me a wok, and '1.000 Chinese Recipes'.  (See?  I keep saying it's all his fault but he never accepts responsibility - typical modern man.)

It was a slide down the slippery slope from there: 'Larrouse Gastronomique',  followed by  'Essentials of Classic Italian Cooking', followed by the entire Time Life 'Foods of the World',  followed by countless others.  At last count there were more than 200 on the shelves.

That's when it started happening.

I could no longer just fry some pork chops for dinner.

A simple pot roast with potatoes and carrots would no longer work for me.

Hamburgers?  I think not.  Frozen pizza?  At my house?   Are you joking????

I had all of these lovely cook books, therefore I must use them.
(I think; therefore I am.)

The last year we lived in the U.S., whilst sorting through our worldly possessions, packing and preparing to move, I decided I should make something different for dinner every night for that year.  Seemed like a good idea at the time....

We moved. We moved again.

New countries, new food, new challenges, new experiences: exciting times in the kitchen chez moi.

Then, in the interest of supporting our current lifestyle (ie. feeding ourselves) I started my website/menu planner.  Since I couldn't really just rattle on about food on the site I started this blog. 

That's when, what had been a healthy interest in food and cooking, turned into a full-out compulsion.

Not only do I have to make something different every night, it has to be 'new', 'daring', 'innovative'.

I pour over the cook books but would never actually follow a recipe.... That would be cheating!

The minute I find that 'fantastic new recipe', I start tweaking it, making it mine.

And then there are the photos. 

First, and most importantly, they help me remember just what, exactly, I put into the dish...since actually writing the recipe down while I cooked  would be far too simple.  I mean, where's the challenge in that?

My mother made certain that dinner arrived on the table piping hot.

I try to get food on the table before it gets ice cold.

Timing is everything: first I have to calculate which foods cool off the fastest so I know in which order to take my 1,000 or so photos, then I have to adjust the lighting and take said photos.

Of course, this usually involves some discussion with mon mari, which, often, is much hotter than the food....

And, sometimes, halfway through dinner, I realize/decide/think I should have taken the shot from a different angle so back we (the food and I) go to the kitchen for more camera fun.

I now know, for those of you who don't: 
     Broccoli cools off faster than most other vegetables.
     Foods with a sauce stay warmer than those without.
     Foods with a crust stay warmer than those without.
     Potatoes that are roasted stay warmer longer than those that are boiled.
     Cold, coagulated gravy is best served over dog food.
     Hot foods served in a cold, French farmhouse in winter are less appetizing than cold foods served in a hot, French farmhouse in summer.
     Mon mari is grateful summer is almost here.

I've offered, by way of the give and take so important in a marriage, to do the cooking in stilettos and a skimpy maid uniform....

Mon mari said he'd rather have the food hot....

Hmmmmm........

Occasionally,  I do make something simple; not requiring thought, recipe or more planning than cutting the herbs before dark.

I try to remember that, in cooking as in life, simple is often best.

This pasta dish, for Ruth's Presto Pasta Nights, is one of those.

Stop by  Once Upon a Feast, on Friday, to get the complete round-up of pasta from around the world.

Oh, and if you look through my tulips, you can see my garlic chives and, further back, the mint just starting.

Pasta with Fresh Herbs  no thought required

1 cup dried pasta, cooked
2 - 3 tbs fresh herbs (here I used chives and garlic chives)
2 - 3 green garlic  (had a few left)
2 - 3 tbs good, fruity olive oil
Parmesan, optional (I didn't - wanted the herbs to shine)

Cook the pasta according to package directions.
Snip the herbs.
If using green garlic: Heat 1 tbs  olive oil in skillet.  Slice green garlic and add to skillet and let warm slowly over low heat.
Just before pasta is done, warm remaining olive oil and herbs in skillet - do not 'fry', just warm.  Pour over drained pasta and serve.

I'm looking at this photo and thinking:  I could add sliced cherry tomatoes; or goat cheese; or avocado; or slivered snow peas; or tuna; or a splash of white Balsamic vinegar; or lots and lots of fresh oregano or

Someone, please, make me stop.  My head hurts.... Please....

I wonder how strawberries would be...with some spinach, yeah, tha..

Asparagus with Quail Eggs; Eating an Orange with a Fork

Tripping down the Primrose Path... In my herb garden.

According to the Etiquette Mavens, the only two foods it is acceptable for one to eat with one's fingers are asparagus (without sauce) and bacon (crisp). 

The only time I have ever seen asparagus eaten with fingers was at a rather proper dinner party in Andorra... By the same people that I had seen, on many occasions, eating an orange with a knife and fork.

Nothing trips us up so surely, when trying to fit into another culture, as the things we think we know;

The absolutes that we grew up with;

The habits that are so ingrained that it would not even occur to us that someone could do it differently.

Here are 2 areas I have found, er, interesting:

     1. Having inedible bits in the food.

In the U.S. one thinks of broken teeth and lawsuits if encountering something unexpected in the food we eat.

Yet, in London I was served a Pheasant Terrine, at the Ritz no less, and told to 'mind the buckshot'. 

I did.  I found at least a dozen of the tiny pellets.  It was, after all, a wild pheasant terrine.... How did I think they got the bird... Put salt on its tail?

Pizzas served in Europe often come with a few whole black olives.  Mind the pits.

Cherry Clafoutis is a classic spring dessert here in France.  In a proper clafoutis the cherries still have the stones intact.  It adds more flavor.  Mind the stones.

You might find a jar of homemade plum preserves on your breakfast table at a B & B.  Mind the stones.

     2. Figuring out how to eat the food.

Mussels

They're everywhere in the summer.  Here are 2 tips: 

Do not order mussels unless they are written on the chalkboard as the special of the day.  You only get decent mussels in restaurants with chalkboards, and, if they're not the special, they're not fresh.

You eat mussels by using the half shell of one as your eating implement, to loosen and scoop the othrer mussels into your mouth.  Choose a nice large shell as your tool.

Fruit

Very common in summer, especially  in Spain, to have a piece of fruit for dessert.  Whatever you order: apple, banana, peach, orange, it will be brought to you whole, on a plate with a knife and fork.  If it needs to be peeled, you do so by holding with the fork, and removing the peel with the knife.  Alternatively, you can cut the fruit in half, and then cut out wedges of the flesh with the knife and eat with the fork.  You do not touch it with your fingers.  This allows for very leisurely meals.  It took me forever to eat my first orange....

Sandwiches

At a gas station, eat with your hands.  At a restaurant, unless they are tiny, 'finger' sandwiches, you eat them with a knife and fork.  Again, leisurely meals.

Bread

Break off a bite-size piece with your fingers, and eat it.  Butter is not normally provided unless you're in a restaurant that caters to American or British tourists - and why would you be there?

Cheese

This can vary.  Be guided by the implements given you. 
If you only have a knife: break off a small piece of bread.  Slice a small piece of cheese and put it on the bread, using your knife.  Eat in one bite. (It should be small enough to fit in your mouth).
If you have a knife and fork:  Eat the cheese with knife and fork, the bread separately as above.

And you can eat your asparagus with your fingers...unless it has Hollandaise....

White asparagus is the preferred and prized variety here.  The big, fat spears are sold individually and you have to be early to get the best.

We grew up with, and like the green, which is not often available.

Then we discovered the perfect compromise: violet.  It has a purplish tint to the tip, is slimmer than the white, cooks as fast and is as tender as the green.  It normally does not require peeling.  And it's more readily available than the green.

Asparagus is chock a-block with vitamins: K, C, A, the B's, Folate; and minerals: potassium, iron, zinc, selenium, and more.

It's good, it's healthy, it's spring.... And I pity all of you who don't like it!

It's also my submission to Weekend Herb Blogging, the two-year-old brainchild of Kalyn, of Kalyn's Kitchen which is being hosted this week by Jugalbandi.  Visit their site on Monday for the complete re-cap.

Asparagus with Quail Eggs, for two

6oz (200gr) asparagus, 12 thin or 8 large spears
6 quail eggs (or 2 chicken eggs)
2 tsp olive oil or butter
Vinaigrette

Snap off ends of asparagus. If your asparagus is very thick or it’s white, use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed. Remove and keep warm. Heat oil or butter in a nonstick skillet over medium heat. Add eggs and fry until the whites are set. They are meant to be 'sunny-side up' - which is: whites set, yolks runny.....or cook them however you like them. Drizzle a bit of vinaigrette on half of a plate. Lay asparagus out nicely on top. Put three quail eggs (or 1 chicken egg) on the other half of the plate. Salt & pepper eggs if you like and serve, any remaining vinaigrette on the side.

Vinaigrette

1 tsp Dijon-style mustard
2 tsp tarragon wine vinegar
1/2 tsp dried tarragon
3 tbs olive oil, the good stuff

Whisk mustard and vinegar. Slowly drizzle in oil, whisking constantly. Add tarragon, whisk well.

You can eat this with your fingers to start... Dipping the tips in the eggs.  You might want to finish with a fork...

Bon Weekend!

Lemon Spinach and Chicken Salad; Pain??? Gain???

Long, long ago, in a place far, far away I was fit; in decent shape, as it were.

I did it the easy way.

I went to a spa, twice a year, and beat my body into submission.

My days at the spa went something like this:
     5:30 2 mile walk
     6:30 breakfast, 1 bran flake waved over skim milk, water
    8:00 power stretch
     9:00 cardio training
   10:00 free weights
   11:00 shower, etc.
   12:00 lunch, 1 piece of lettuce waved over vinegar, iced herbal infusion
   1:00  rest, call the office, handle a few crises
     2:00 intense lower body training
     3:00 intense upper body training
     4:00 cardio training
     5:00 shower, etc
     6:00 dinner, 1 sliver of chicken, 1 carrot, 1  potato,  all dipped in mustard for flavor, hot herbal infusion

Naturally, in true type A fashion, I did not 'take it slowly' as recommended by the trainers.

I did not 'give my body a chance to rest and grow stronger'.

I jumped in, both feet, and did as much as possible as fast as possible; cramming maximum everything into the absolute minimum.  I wanted to get my money's worth, after all!

I normally spent days 3 and 4 unable to dress myself. 

As the saying goes: I had sore muscles in places I didn't know I had muscles. I couldn't lift or lower my arms; couldn't go up or down stairs; couldn't stand up or sit down.  I got out of bed by rolling off it, onto my knees on the floor, then pulling myself upright.

Did I stop going to the classes?  Of course not.
Did I get a massage?  No time.
Did I slow down?  Are you kidding?  I was making progress.

By the end of the week I had normally lost several inches everywhere.  (Weight? No, I usually stayed the same - but, remember, muscle weighs more than fat.)

I looked good, felt great and was ready to tackle the world.

I vowed I would stay in shape. 
I would work out every day. 
I would keep all the lovely muscle.
I would not go through that ever again

Six months later? Same story.

But that was another time; another place.  We were both gainfully employed; in possession of discretionary income. 

Now I have to stay fit the hard way.

I have to do it on my own, by myself, with no one nearby saying 'Good Job'  (Well, there are some benefits...)

The cardio part is easy, and I actually do it every day.  I grab my book and spend an, almost pleasant, 45 minutes on my exercise bike, reading and sweating.

It's the all-important muscle work that I seem to continually put off for another day, using whatever flimsy excuse that comes to mind.

Muscle work is as important as cardio work for fitness.
Muscle work is more important than cardio work for weight control/loss.
Muscle work is more important than cardio work for  keeping bones strong/aging gracefully.

See?  I know this stuff.

Wednesday was a gorgeous day. I opened the door of my exercise room (it's in one of the outbuildings) and gazed out at the  green lawn. 

After doing nothing all winter (too rainy, too cold, too damp, too lazy) I was finally inspired.

But, with age comes wisdom.  After 5 months of nothing I didn't want to damage myself.

For those of you who don't  know, the Lunge  is like the Swiss Army Knife of exercise.  It works more muscles at one time than any other single movement.  No equipment is required and you can do it anywhere.  It's fast, efficient and effective; my kind of exercise.

I grabbed a pair of free weights (so I could do arm raises at the same time) and did 12 walking lunges out into the garden. 

Paused, smelled the apple blossoms, did 12 more walking lunges back.

That was it!

The next morning I was rather disappointed that I didn't so much as have a stiff muscle when I crawled out of bed.  Obviously I was in better shape than I'd thought... Or hadn't done them properly.

All that was required was a bit of patience. 

By Thursday evening my muscles: quadriceps, hamstrings, glutes, were all loudly proclaiming  their pain.

By Friday, I am pleased to report, they were screaming in earnest.  I couldn't go up or down stairs; couldn't stand up or sit down; I had done well.

I had done so well, in fact, that when Sedi (German Shepherd) came over and laid her head on my leg for a pet, it hurt.
When Emma (big white dog) gave me a head nudge in the thigh, I screamed in pain.
Yes, I had done well.

24 walking lunges.  12 with each leg.  That was all it took.

Didn't I tell you it was a great exercise?

Along with the inspiration (however fleeting) to exercise, the warm spring weather brings a desire for salads.

It's too early for lettuce here, but the perfect time for spinach. 

I've talked about spinach before for Weekend Herb Blogging. It's loaded with calcium (although not easily absorbed), vitamins A, E, C and  folic acid.   Plus it's very high in lutein which is very good for the eyes.

And I like it.  Toss in a bit of Green Garlic and we have the quintessential spring salad!

As Weekend Herb Blogging is back home with our illustrious and beloved founder, Kalyn, of Kalyn's Kitchen, this week, I wanted to do something in honor of this illusive spring season.  She'll have the recap of all the wonderful recipes on Monday.

Lemon Spinach and Chicken Salad

For the chicken
2 chicken breasts, boneless, skinless
2 tbs flour
1 tbs brown sugar
1 tsp paprika
1 tbs olive oil
1/2 cup white wine
2 tbs fresh lemon juice (1/2 lemon)
For the salad
4oz (125gr) fresh spinach
2 green garlic
2 tbs fresh lemon juice (1/2 lemon)
1 tbs olive oil

The chicken: Mix flour, paprika and brown sugar.  Cut chicken breasts in half.  Roll in flour mixture to coat.  Heat oil in large nonstick skillet.  When hot, add chicken and brown well on both sides.  Add lemon juice and white wine, cover and simmer 10 minutes, or until done.
The salad: Slice green garlic, including green tops.  Sauté  lightly in olive oil.  Add lemon juice.   Keep warm.
The finish:  When chicken is done remove and place on a platter.  Add 2 tbs of the chicken cooking liquid to the green garlic.  Turn heat up under the chicken skillet and reduce the rest by half.  Put spinach in a bowl.  Pour the warm green garlic and juices over the top, toss well to coat and wilt slightly.  Arrange spinach next to the chicken.  Pour the reduced cooking liquid over the chicken and serve.

I'm off to the garden.... Hope I can bend over to pull weeds (or not).

Bon Weekend!

101 uses for Green Garlic; an Ode to the "A's"

I once had a book called "101 Uses for a Dead Cat".

Before all the cat lovers start hissing at me: we had a cat at the time, I love cats, and the book is/was hilarious, especially if you know cats!

The authors were truly inventive and the drawings of "Far Side"  caliber.

Needless to say it was what I would classify as a bathroom book.  You know, the kind you keep in the bathroom as available reading material for people who enjoy spending personal time on the, uh, throne....

Which brings up an interesting question: Why would you want to do that?

I worked with a guy once (it's usually men who do this...) who, every morning just after 9:00, would come into the D.P. department, grab the sports section, and disappear into the 'Gents' for anywhere from 15 to  30 minutes.  He would then return the paper and head back to his office.

Every day.

I can think of a lot more pleasant places to read the paper.

I rather like a comfortable chair with a cup of coffee to do my reading....

Back to the '101 Uses'; I no longer have the book but the title has stuck in the recesses of my brain. 

Right now I'm looking for 101 uses for green garlic.

I love this time of year.

The arrival of the "A's"

Asparagus: green, white and violet are all here now!

Artichokes: both violet and green.

Avocados:  I know, a berry, not a vegetable...

Ail vert: green garlic.

What?

You're not familiar with green garlic?

You poor thing!

Green garlic is simply garlic that is pulled and eaten, young, before the bulb splits into cloves.  It looks a bit like a green onion (as you can see in the photo) and has a wonderful, mild but not weak, garlic flavor.

It's perfect to eat raw or lightly cooked as one gets lots of garlic flavor without the 'bite' or heat of regular raw garlic.

Like in some creamy scrambled eggs, with a slice or 2 of avocado. 

That was how I had green garlic the first time; at a little restaurant in Huesca, a small village in the mountains in Spain, above the Somotano wine region.

It was love at first bite.

I didn't see it at the markets for a few years, then last year I found 1 bunch.

This year I have been able to buy it twice - and the season is still early.

The secret may be out....

Now that I have 4 whole bunches, I can expand my Green Garlic repertoire. 

It's lovely sautéed in olive oil and poured over lightly steamed asparagus.

But I needed more....

Then I remembered a Spanish dish that I had, somewhere, that had a green sauce, full of garlic (I did say Spanish, didn't I?) and parsley.

Hmmmm.  Green. With garlic.  Green.  Garlic.

That's it!!!! Green Garlic Sauce!

Shrimp, maybe...

On a bed of creamy Orzo with Marscapone... and some fresh, sautéed  Green Garlic

Shrimp in Green Sauce

shrimp (prawns) 12oz cleaned (350gr)  
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped fresh parsley
3 green garlic, including green tops, chopped

Mix olive oil, lemon, chopped parsley and green garlic in a medium bowl.  Add shrimp and combine.  Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through. 

Orzo with Green Garlic and Marscapone

2/3 cup orzo
1 cup chicken stock
1/3 cup white wine
2 green garlic, including green tops, chopped
2 tsp olive oil
1/3 cup marscapone

Briefly sauté green garlic in oil in a small saucepan.  Add orzo, wine, and stock, cover and cook until all liquid is absorbed, about 12 minutes.  Stir in marscapone.

 

There are shrimp under all that parsley and garlic....really...

Trust me on this!

Green Garlic for Weekend Herb Blogging!

Go get some.....

Weekend Herb Blogging is being hosted by Ramona, of The Houndstooth Gourmet, this week.  Be sure to visit her blog on Monday for this week's recap of the wildly successful event started over  2 years ago by Kalyn, of Kalyn's Kitchen.

Weekend Herb Blogging # 125: The Recap!

It's time for the Weekend Herb Blogging recap!  Started by Kalyn, of Kalyn's Kitchen almost 2 1/2 years ago it has been a continuous success.

This is the 125th  week of wonderful herb, fruit a vegetable recipes from around the world.

I can tell spring is coming to those of us in the Northern Hemisphere.... and warm weather is leaving you in the Southern...

Or, at least, that's how it's supposed to work.

On to the Food:

Somehow, Anna, of Morsels and Musings, and I managed to miss each other this weekend.  Which was a shame since her ethiopian sauteed fish looks far too good to be ignored.

Anna is exploring the cooking of East Africa this year, and is even making her own spice blends.

I would have to be careful of the peppers (wimp that I am); but the limes, now THAT is something I will happily indulge in....

Rita, of Mochachocolata-Rita, Hong Kong is telling us the steamy tale of the romance of a Ms Daikon and a beefy guy named Brisket.

Her Mr. & Mrs. Brisket Daikon is a true love match...

I would not have thought of using daikon this way - it look delicious!

Or should I say: yumilicious (Mochachocolata-Ritaland has it's own rules)

Laurie, of Mediterranean Cooking in Alaska, Alaska, is happy to explain the correct way to make Falafel.

She is also happy to explain the incorrect way.

As she has tried both, she says she prefers the correct way, and even tells why.

I can relate to the whole story - only too well!

Ever heard of Tinola?

Nope, me neither!

Nor of many of the ingredients that went into this Vegetable Tinola.

But Gay, of A scientist in the kitchen, assures us it's delicious.

It does look good, doesn't it?

Divya Vikram, of Dil Se, Glendale, CA, is much more creative and ambitious for lunch than I am. 

She made this lovely Gobi Manchurian, a dish she says she always orders  in restaurants.

It looks worthy of any chef...

Lightly fried cauliflower and the lovely sauce?  I'm hooked!

From Alexandria, Virginia (lovely area), Ramona, of The Houndstooth Gourmet, gives us a gorgeous Gnocchi with Dill and Pecorino.

I love dill, and I try to expand my use beyond fish and pickles, but I don't often think of it with pasta/potatoes/gnocchi.

Stupid woman! This sounds fantastic!  (Note to self: Must use more dill!)

Something else I dearly love: Cashews! 

Lisa, of Lisa's Kitchen, London, Ontario, made this wonderful dish, pairing rice and potatoes: Cashew Rice with Diced Potatoes and then finishing with cashews.

Rice and potatoes in the same dish, you say?
She explains why it works.

Georgette, of Weak Weary Mom, in the Southwestern US, has an herb garden that is just coming back to life (like mine). 

She was able to pick enough for this lovely Avocado Bean Salad with Herbs.

The avocado makes it all creamy and comforting; the herbs make it all spring like.

I love transition foods.

From India, Srivalli, of Cooking 4 all Seasons, is talking about curry leaves (as well as some lovely memories). 

They are incredibly important to Indian cooking and are showcased in this lovely Spiced Curry Leaf Rice.

You can also get this leaf in powder but she tells how to toast them to make your own.
And says it's very good when one is having a bad day....hmmmm Need that!

I learned about Tree Tomatoes from Gretchen, of Canela & Comina, in Lima Peru.

No, that is not a typo: tomatoes from trees.

Native to the Andes region, it is now cultivated in Portugal, New Zealand and other South American countries.

She used it to make this gorgeous Aji de Tomate de Arbol, Tree Tomato Hot Sauce.
(She also tackled the crocodile)

My friend, Ulrike, of Kuchenlatein, got some good, old Minnesota Wild Rice at Christmas.

She made the classic Chicken Wild Rice Soup.

By all appearances she did a perfect job!

I couldn't begin to count how many bowls I've eaten of this wonderful soup.... And this looks like the best yet!

Wandering Chopsticks, in Southern California , has made a Vietnamese chicken curry: Ca Ri Ga.

We learn that it is closer to a stew than the more familiar Indian and Thai curries.

The emphasis is on the flavored broth rather than an abundance of other ingredients.
Plus I learned a great trick with potatoes...

From Utah, our beloved founder, Kalyn, of Kalyn's Kitchen is sharing one of her personal classics: Black Bean and Lentil Salad with Red Bell Pepper, Cumin and Cilantro.

Wouldn't you have loved to be on a dinner cruise catered by Kalyn?
Just to have this salad?

BTW: for those of you (us) who have the anti-cilantro gene, she has a great suggestion for a substitution....

Tanna, of My Kitchen in Half Cups, is making me farsick for Italy.

The Tilapia looks lovely...but it's the Spinach and White Beans in Tomato-Rosemary Broth that speaks to MY heart...

Three of my favorite vegetables plus one of my favorite herbs....

It's healthy, hearty and comforting.  What's not to love?

From the frozen north (Toronto, Canada), Elizabeth, of blog from OUR kitchen, has made a Moringa Leaf Omelet with Chapatis.

Note: After reading all of these wonderful recipes, it has become apparent that I need to find an Indian grocer... Or find the plant and grow it myself, much easier.

According to Elizabeth, this herb has over 100 different names... And makes an excellent omelet!

We were so excited to see all of the "A" vegetables (artichokes, asparagus, ail) at the markets this week.

And even more excited to see this gorgeous Asparagus, Potato and Dill Soup that Sher, of What Did You Eat? made.

Thickened with potato and flavored with dill: this is just screaming SPRING!

The garnish makes it a perfect Easter first course!

Jennifer, another American living in France (but much further south: Cesseras) and writing at Like to Cook is a baker at heart. 

She has captured the south of France with this lovely Lavender Tea Cake.

I've used lavender flowers, and have lavender in my herb garden, but I have never used the leaves!  I will in this cake, though... Yum!

Coming to us for the very first time:  Neen and Do, of Post-Collegiate Cooking à Deux!

Neen has made Ashkanaz Stuffed Cabbage - Indian Style.

Not only do we get a dish filled with incredible flavors (and interesting combinations) but a brief primer on the (very) different Jewish cooking styles.

No Matzo soup for the Mediterranean Jews!

But I'll take these wonderful Cabbage Rolls any day!

Indonesia-Eats, of The Art and Science of Food, Winnipeg-Manitoba, Canada is giving us a gorgeous recipe for Chickpeas Vegetable Roti.

Again, I am out of my element here, with this beautiful Caribbean - Indonesian food.

For this recipe, I think I can (and will) be able to find all of the ingredients.

It all sounds so simple to make - and simply delicious to eat.

And the photos....sigh....

Another Canadian, Kevin, of Closet Cooking is cooking lamb.  This time of year (spring and Easter) our markets have lots of lamb at reasonable prices.

Now I have to try Kevin's Moroccan Lamb Tagine. 

I don't have the tagine, but, then, neither does Kevin.

He made this gorgeous stew in a regular Dutch oven.  Just reading the list of wonderful herbs and spices makes me drool.

The Chocolate Lady, of In Mol Araan, Greenwich Village, New York,   has a lovely, simple recipe for making Prune Filling for Cookies, Tarts or Homentashn.

It can be flavored with laurel, citrus or vanilla.

Or all three....

A dash of plum brandy for a nice finish.

I can imagine eating it just as it is...

I am planting Swiss Chard in my garden this year. 

I keep seeing wonderful recipes, like this one from Rinku, of Cooking in Westchester.

Sauteed Swiss Chard

It's simple, full of aromatic goodness, colorful, healthy...

And I'm going to make it...as soon as my chard grows up!

Sorry, world.

You can have your Mac & Cheese, or Beans on Toast. 

When I want comfort food I'll eat with Haalo, of Cook (almost) Anything at least once.

Her Smoked Trout and Kipfler Potato Salad, flavored with dill and garnished with a perfect soft boiled egg ....

That can comfort me any day...

Can't get any better than that!

Jerry, of Jerry's Thoughts, Musings and Rants, has turned to Arugula for a lovely spring salad: Golden Beet with Arugula and Blue Cheese.

Arugula has been know since Roman times, and it's peppery flavor, along with the earthy beets, and a bit of blue, is not only pretty but perfect for early spring.

Apparently Jerry's household approves - as they've eaten it 3 times this week..  Hmmm, I have some red beets...dandelions...

And, finally, and most humbly, I'll tack on my little dish to this incredible recap: Creamy Herbed Polenta.

It's spring.

I have herbs again.

I'm happy.

And that's it for the Easter Weekend Herb Blogging.

If I missed your entry please let me know and I will include it immediately.  But please make certain that you include a reference to Weekend Herb Blogging and to my site (with a link).

Happy Spring, Everyone!

Creamy Herb Polenta; Easter...

Oh, I could write a sonnet, about your Easter bonnet.....

When I was fourteen, and at the height of fashion, Easter meant shopping.

New clothes for Easter.

Head to toe.

A new spring coat: in a pretty pastel.

A new dress: something a bit fancy, and to go with the coat, naturally.

New shoes: taupe or black patent leather (Not white, of course, as one could not wear white shoes until after the end of May...sheesh!)

New purse: to match the shoes, which matched the coat, which matched the dress.

New hat: something contrasting, to accent the aforementioned outfit.  At 14 I was allowed something with a bit of a gauze veil; the very image of maturity. 

And gloves. To match the hat.

Yes, gloves.  Cotton gloves.  Pastel cotton gloves.

At one point, in my early teens, I probably owned 5 pairs of cotton gloves: pale pink, mint green, ice blue, lavender, cream; wrist length, tea length, elbow length.....

Easter morning the family, dressed in the new Easter finery, went to Church: to Praise the Lord and admire and critique all the other families' Easter finery.

It's hard to believe that just 4 short years later my wardrobe alternated between mini-skirts so short they barely qualified as a belt and bell-bottoms (we called them 'flares') so long and so wide I could hide a small dog.

My spring coat was traded for an Army field jacket two sizes too large (de riguer wear at my college).

The black patent leather pumps were set aside for something we fondly called 'shit-kickers'.

The pretty pastels were scrapped in favor of psychedelic tie-dyes in fire orange, blood red, deep purple and (of course) grass green.

And I was the very height of fashion!

Oh, I still had to go to church...

But my mother made me go by myself.

The only pastels were the Easter eggs.

Here in France all of our eggs are brown and I have never seen any 'Easter Egg Dyes'.

No Pastel Eggs for us!

Our tradition is to buy a flat of quail eggs.  They're speckled, cute and just a perfect bite-size snack.  The chocolate eggs truffles are rather nice, as well....

Speaking of eggs: I just saw guidelines on caring for Easter eggs.

The food police have decreed that "Easter eggs that have been used in baskets or hunts can still be safely eaten if they have not been outside the refrigerator for more than 2 hours." 

We boiled the eggs on Friday or Saturday. 
They sat on the counter until Saturday night when they were dyed. 
Then they were hidden around the house overnight; collected the next morning by the youngest kids and put into Easter baskets.
The Easter baskets sat on various tables as decoration, with the eggs, all of Sunday and Monday.  If there were still eggs left on Tuesday morning they were refrigerated...maybe....

Every year we did this.  Every year we were all fine.

When did everyone get to be so afraid of food?

The daughter of a friend of mine was amazed when she saw me picking herbs from my garden - and nibbling on them without washing them first.

I wash them if they're dirty... 

I'm just so happy to have fresh herbs to use again! 

Not many: the chives and garlic chives are coming up; the oregano and marjoram are getting a few leaves; the tarragon is peaking through.

But I've never been patient and they taste so wonderful this time of year; like a breath of spring air.

I just picked a few.

I love garlic chives, aka Chinese chives.  Unlike regular chives, which have round, hollow leaves with an onion taste, garlic chives have wide, flat leaves with a garlic taste.
Like chives and other members of the onion family they are full of vitamins, (C, B1, B2) and contain sulphur-rich mustard oil that aids digestion.

They can add just the right, subtle note of garlic to egg dishes...and Polenta!

Creamy Herb Polenta
Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be quite thin, more like grits than mashed potatoes.

1 cup chicken stock
1/4 cup polenta
2 tbs milk
1/4 cup (2oz, 60ml) ricotta cheese
1/4 cup (1oz, 30gr) shredded Cheddar
2 tsp garlic chives
1 tsp regular chives
1 tsp oregano

Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add herbs, milk  and cheeses. Cover and let sit 5 minutes. Serve.  

Don't forget I'm hosting Weekend Herb Blogging, started by Kalyn, of Kalyn's Kitchen, this week.
Still time to get your entries in....  Send them to thyme2.kate@gmail.com

Come on...you can do it!

Happy Easter!

Meatball Barley Stew; The Sobriety Test (aka: Memory Test)

"I learned the truth at seventeen,
.........

"And those who’s names were never called

When choosing sides for basketball"

Janis Ian

Well I can't say that my name was never called.... I went to Catholic school and the nuns wouldn't have allowed that.  But it was often next to last, or last.

I was never very athletic; never very strong.

I had no musical talent whatsoever; couldn't carry a tune on a platter.  (The nuns DID 'kindly' ask me to leave the choir - singing Praises to the Lord being far more important than mere playground antics).

What I did have was a mind like a steel trap.  I was good at tongue-twisters, complicated jokes and stories, brain-teasers, all that nerdy stuff...

Long before it was cool to be nerdy.

This morning I woke up with the lines from an old Memory Test skipping through my mind.  Also known as a Sobriety Test back in the days when drinking was an acceptable hobby and Political Correctness was an oxymoron.

I 'passed' the test on my first try (late one night with ample alcohol in my system) and proceeded to irritate the heck out of my 'tester' for the next 2 days, as I followed him around, repeating it until I had it down pat.

It's come in handy over the ensuing years:
Something to recite to myself as I sit in the dentist chair trying to ignore the 2-foot needle filled with Novocaine stuck in my lower jaw. 
Or to entertain myself whilst stuck in yet another interminable traffic jam during rush hour.

The test went something like this:

He:   Repeat everything after me:  One duck

Me:  One duck

He:   One duck, two geese

Me:  One duck, two geese   (Thinks to self: oh golly gee whiz, is this ever tough....)

He:  One duck, two geese, three fat hens

Me:  One duck, two geese, three fat hens  (yawn, snore.....)

He:  One duck, two geese, three fat hens, four corpulent porpoises

Me: Repeats.  Thinks: Well, at least he tossed in an interesting adjective.... ho hum.... Cute guy at the bar...

He:  One duck, two geese, three fat hens, four corpulent porpoises, five Limerick oysters

Me:  Repeats.  Thinks: Are we done yet?  I could do this using only 1% of my brain!  I'll humor him... maybe take a nap

He:  One duck, two geese, three fat hens, four corpulent porpoises, five Limerick oysters, Six thousand Syrian soldiers suited in silvery, slippery, satiny sneakers.

Me:  (Oops!) Repeats.  Thinks: Maybe I should pay a bit of attention. (Would hate to embarrass my smart-ass self!)

A few minutes later  - the finish:

He:  One duck,
      Two geese,
      Three fat hens,
      Four corpulent porpoises,
      Five Limerick oysters,
      Six thousand Syrian soldiers suited in silvery, slippery, satiny sneakers,
      Seven thousand Macedonians in full armor carrying spears,
      Eight aiabetic, diabetic old men eating asparagus,
      Nine nymphomaniac nuns nipping nectar,
      Ten tall men from Toreador pushing perambulators through Dorrity Park

Me:  Same as above, repeated successfully, with much concentration.  (Hah!  Retains self-awarded crown of reigning smart-ass!)

We all need our talents.

One other talent that I have been working on since I started cooking for only two, is how to use up the leftover bits in the fridge. 

I may be cooking for two but I haven't gotten that shopping thing down yet so there is always the odd carrot or sunchoke lurking in the in the drawer.

What better way to use them up then in a stew?

And I was hungry for barley. 

There are other ways (than drinking beer) of getting the benefits of this nutritious grain.  It's full of dietary fiber, selenium, tryptophan, copper, manganese and phosphorus.  It's great added to soup, as most of us know.  But it's also good on it's own, cooked like a risotto or, as here, added to stews.

My submission to this week's edition of Weekend Herb Blogging, the event started by Kalyn of Kalyn's Kitchen and hosted this week by Kel, of Green Olive Tree, is Meatball Barley Stew.

This is my official good-bye to winter.  It may not be over but I am through with IT!

I like putting meatballs in stew.  They add a bit of meat flavor without having to cook for hours.  You can use ground chicken or turkey in place of beef, or leave them out and use tomato juice in place of beef stock for a Vegetarian Version.

Meatball Barley Stew

2 carrots
2 sunchokes (Jerusalem Artichokes)
1 onion
2 cloves garlic
15oz (450gr) white beans
15oz (450gr) whole tomatoes
1 cup beef stock
3/4 cup barley
1 tbs oil
1 tbs paprika, smoky or sweet
3 bay (laurel) leaves
1 tsp dried thyme
Meatballs

Chop onion. Mince garlic. Heat oil in large skillet over medium heat. Add paprika and sauté 1 minute. Add onion and sauté briefly. Then add garlic, sauté a few minutes longer. Peel/scrape carrots and roll-cut into chunks.  Scrub sunchokes and cut into similar pieces. Open and drain tomatoes, reserving juices. Roughly chop tomatoes. Add tomatoes, reserved juices, stock, carrots, sunchokes, herbs and barley to skillet. Bring to a boil. Add meatballs. Reduce heat and simmer, partially covered, until meatballs and barley are done, turning meatballs periodically, 20 - 25 minutes. Depending on what type of barley you use you may have to cook longer and/or add more beef stock, wine or water.
When barley and meatballs are done, stir in drained and rinsed beans and simmer another 10 minutes.

Meatballs

12 oz ground beef (350gr mince)
1/4 cup breadcrumbs
1 egg
1 tsp Dijon-style mustard
1/4 cup red wine, stock or milk
1 tsp dried basil
1 tsp dried oregano

In medium bowl lightly whisk egg. Add breadcrumbs, mustard, wine and herbs, mix well. Add beef and mix well. Form into meatballs, about 1" (2.5cm) in diameter.

Be sure to visit Green Olive Tree  on Monday for the recap of all the yummy recipes.

And next week, Weekend Herb Blogging is chez moi:  Right here at Thyme for Cooking! Come and play!

Regarding the 'mind like a steel trap':
I've still got it (she says, modestly);
It's the trait most, er, under-appreciated by mon mari;
It may not have gotten me picked first for softball but it got me into Mensa!  (So there!)