Tag Archives: Iowa girl eats

What’s cooking?

We find ourselves together back here again at the end of the week. Can I get a Fri-YAY!?

While I know we observed MLK day and we had a shorten week compared to most, it just seemed to sort of drag on and on…what do you think? Perhaps it was the REALLY cold temperatures we’ve been experiencing as of late? Whatever the case, let’s get throw in another Fri-YAY! ūüėČ

So what’s been cooking in your kitchen? Do share, we’d love to hear! In the meantime we will share just what’s been going on in ours…

Mr. B made a recipe from his grandparents cookbook dating back to 1949! Beef porcupines. Don’t worry there were no porcupines harmed in the making of the recipe haha! These little guys get their name from the way the rice pops out of the beef when they are done cooking.
Oh Lordy were they absolutely delicious! I know Mr. B made his grandpa proud that night!

^Google them!

Pizza night! Combination pizzas made with Bob’s Red Mill Gluten Free Pizza Crust, 16-Ounce. Have you ever used any of the Bob’s Red Mill mixes? We’ve dabbled in quite a few and always end up pretty pleased.

We topped the pizza with mozzarella, tons of roasted veggies eggplant, yellow peppers, red peppers, red onions, mushrooms, homemade meatballs, cheese filled jalape√Īos and cracked an egg in the center because we’re crazy like that! Oh and a side of roasted jalape√Īos filled with melted cheese.

We even ventured into the land of homemade vegetable hummus too! (Hey it’s all about getting those veggies in, right?) Yeah…Green pea hummus to be exact. Pretty outstanding and will make many future appearances in this house. You can thank us for sharing later.

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We whipped up vegetarian BBQ. It’s sort of old school family BBQ recipe we have from Ms. B’s grandmother, but with a modern twist of using veggie crumbles.

And of course we mentioned Iowa Girl Eats blog meal on our last post, grilled chicken with a barley-corn salad. Think of the taste of a BIG bread-less BLT (YUM!).

Alright folks, we will meet you back in our kitchen again soon!

Backpackbees

Winter berries and the past

There are certain times throughout the year that I get very nostalgic about my childhood. So much so, I find myself shortly afterwards in our kitchen baking or making it simply to have a taste of the past. Make no mistakes, I enjoy adulthood and eagerly look forward to the future, but you know those days or moments when they hit you…

Today for me it’s homemade strawberry shortcake. Oh yes, a delicious family recipe that I covet, passed down generation to generation, butter, Crisco and all. No sharsies with this one folks. I know what you are thinking… Mmmm isn’t it sort of out of season to be longing for shortcake? Yes and no. I guess the great and not so great fact about the US is that at any time of the year you can get your hands on imported fruits and vegetables. I try not to be that gal, strive to purchase as much locally, plus we’re currently located in South Korea where local strawberries are divided into two growing seasons, summer and winter.

If you recall on a past blog post in the summer-ish we visited a nearby greenhouse and picked our own. With our winter berries we weren’t as adventures, we simply visit our local vegetable stand and purchase one or two containers a week. (They are that good!)

I enjoy learning more and more about anything that surrounds the topic of food. I found it very interesting when chatting up some Korean friends and locals that, the winter berries grown here are Maeyang strawberries, a cross and byproduct of two other strains of strawberries. I am told that these winter beauties yield a higher sugar content, because they are said to breath less at night, so unlike its sister summer berry, it loses far less nutrition, thus losing less of their precious sugar. I can absolutely attest to that! No need to sprinkle a dash of sugar on these little sweeties. Oh and the smell of the berries, imagine the best perfume in all the world!

During my childhood summers we’d always enjoy a nice size slice of shortcake topped with fresh local strawberries, sometimes cool-whip topping, but almost always soaked in a bowl of milk. This cake would accompany a bowl of parsley potatoes. That was it. Nothing more, nothing less. Recently Skyping with my grandparents we had a good laugh because Mr. B couldn’t wrap this mind around the fact that there wasn’t any protein, and the fact that was the entire meal. Hahaha! I suppose it might sound odd to those out there reading this post too, but I confess those dinners as simple as they were, were the very best. My great-grandmother coined the statement that you had to have the salty with the sweet. The saltiness of the parsley potatoes and the sweetness of the strawberries. This was a grandmother that knew her foodie stuff, she’d rather enjoy her dessert served before any meal. I certainly belong to the correct bloodline.

While we didn’t serve parsley potatoes tonight with our strawberry shortcake (party-pooper Mr. B), we did enjoy an outstanding marinated grilled chicken with corn barley salad from Iowa girl eats. The link is here and we didn’t change a thing. We used our fresh corn on the cob that we shucked and froze when it was available. We know you’ll enjoy this hearty easy dish during the weeknight too!

So now it’s your turn to share your childhood meal nostalgia with us. Do you re-visit the past with any sorts of odd meals? We’d love to hear!

Backpackbees

Sob Story

Did you see the latest Instagram Backpackbees photo? Yes… that’s a chair that sits in the lobby area of work that a parent let a little Picasso¬†doodle all over with crayons. Yikes… That’s not even the sob story piece of this blog. It’s been a pretty rough week in general, but never in my twenty something years on this earth have I ever experienced tears while chopping my onions, that is until tonight. Can you believe a teeny tiny shallot was the one to do me in? The tears just streamed down my cheeks as I chopped as quickly as I could. Seriously it was as if I were sobbing. Of course I had to pause intermittently because my eyes were on fire and walk away from the cutting board, but I returned as quickly as I could to get the little guy prepped for our dinner.

What about you, are your eyes sensitive to onions? Intrigued, also waiting for Mr. B to finish up cooking the chicken, I looked it up on the internet and found that the¬†syn-propanethial-soxide that the onion releases as a form of gas when cut into causes the eye irritation to some. It then went onto say that a good onion cry, though not hormonal or emotional, often makes people feel better afterwards. As silly as it sounds, it sort of did….

Wellll….. maybe it was just the excitement and anticipation to dig into this meal? Or, maybe it’s that we realized it’s Wednesday and that means we are closing in on another weekend!

The recipe was slightly altered from Iowa Girl Eats.

Ingredients:

5 Slices turkey bacon, chopped
4 Chicken breasts, chopped
salt and pepper, to taste
1 Tablespoon butter
1 Shallot, chopped
3 Cups white button mushrooms, sliced
6 Cups fresh organic Korean spinach
1 1/2 Cup half & half
1/2 Cup grated Parmesan cheese

Directions:

First cook bacon in a large skillet, cook until crispy. Not much grease, if any is left behind from the bacon, don’t bother wiping out, continue on with cooking chicken breast in same skillet to gather any remaining bacon flavors.

Season to taste chicken breasts with salt and pepper then add to skillet and sauté until no longer pink. Remove off to side and cover with foil to keep warm while you cook the rest of the meal.

Next, melt butter in skillet, add shallots and mushrooms, season to taste with salt and pepper, and then sauté until mushrooms are tender. Throw in spinach then cover and sauté randomly until just barely wilted. Add half & half  and cook until the sauce is thickened, after thickened, stir in grated parmesan cheese.

Last but certainly not least, arrange chicken on your plate,  pour sauce on top and sprinkle with cooked turkey bacon.

We enjoyed with twice baked potatoes and a nice glass of refreshing wine.

Next time we think we will add in some spice to spice it up! Until then, enjoy, check out Iowa Girl Eats, and stay tuned.

Backpackbees