Thursday, August 15, 2019

Wednesday, August 14, 2019

Honey Cashew Chicken with Broccoli and Rice

Tonight was a honey cashew chicken with broccoli. It was a great recipe and we will definitely make again, but ours came out too sweet, so watch the honey amounts. It might also be that our hoisin sauce was on the much sweeter side. We used a portable burner (which we first saw at a restaurant called Nagomi, where we tried hot pot, or swish swish for the first time). This burner was able to get the wok hotter and faster, and resulted in a very pleasant stir fry. The nuts actually caramelized and were like candied nuts almost.













Ingredients:

1 lb broccoli florets
1 cup cashews
1 lb chicken breast
1 cup bell peppers or mini bell peppers, sliced
2 cups rice - prepared per cooking instructions, depending on the type of rice you use
canola oil to fry

Sauce:
2 tbs hoisin sauce
6 cloves of garlic, chopped
2 tbsp soy sauce
1 tbsp honey
sesame seeds
1 tsp ground ginger
1 tsp sesame oil

1 teaspoon corn starch
2 tbsp cold water

Directions:

1. Slice the chicken into strips or cubes, as desired. We did strips.
2. Mix together the sauce.
3. Marinate the chicken in the sauce for at least 30 minutes.
4. Remove chicken from sauce to fry in wok
5. Wok fry the chicken, using canola oil 
6. Wok fry the veggies, adding the sauce and corn starch dissolved in coldwater about halfway through to thicken it up.
7. Add cashews. 

What we liked:

It was probably the best cashew chicken we have ever had. 

What we didn't like:

Too much honey (2 tbsp) the recipe above is adjusted with less honey. 

What Kaspian thought about it:

He actually seemed to like it. 

Next time:

No changes other than the honey decrease which is reflected in the recipe above. 

Tuesday, August 13, 2019

Plum Preserves.

So, this year we had quite the plum harvest. Not really quite knowing what to do with the plums, we opted for plum preserves. We had about 7kg, aprox 15 lbs of plums and ended up making quite a bit of the preserves! It turned out great!























Ingredients:

1 to one ratio of sliced plums to sugar - e.g. 5 lb plums to 5 lb sugar

Directions:

1. Cover sliced plums with sugar. No need to mix, just let it sit overnight to produce to the syrup.
2. Separate the syrup and plums the next morning and put the syrup into a large pot.
3. Bring syrup to a boil, just until sugar dissolves. Add plums.
4. Let sit for a few hours.
5. Bring to a boil and let cool a few times, this can be done over the course of several days Remove the "foam" every time. You may eat the foam, some people enjoy it more than the actual preserves :)
6. Before canning, bring to a slow boil, on the lowest setting and can while the liquid is hot.
7.  Sterilize the jars & can!

What we liked:

Using our plums!

What we didn't like:

Well.... it was a lot!

What Kaspian thought about it:

Astrid loved it!

Next time:

no change. 

Takumi

We have found the best sushi in Albuquerque. Chef Jose, at Takumi makes the most amazing sushi. It looks and tastes absolutely amazing. We have not yet been disappointed! Highly recommend. The chirashi is amazing. We also tried the octopus salad, which was a special and it was the best octopus ever! 





Tobbaco Hornworms!

They have come to invade our greenhouse and eat our tomatoes. Luckily, we noticed them much earlier this year than last and it seems like we have decimated them before they got to our crops!







Wednesday, July 31, 2019

Plums Plums Plums this year!


It is a plum year this year! Yum! Will post what we make with them!


Peaches and Cream Muffins

This year, we got some HUGE peaches. We had hail early on and a lot of the fruits got knocked off, so we didn't have as MANY peaches as last year, but they were HUGE and very yummy.
We made these muffins last year and they were absolutely delicious. The original recipe does say it should make about 12 muffins, but we ended up getting 35. Great recipe, one change though, is save a maybe a half a cup of peach pieces to just put on top, it really helps. We also used more peaches than the 1 and 1/2 cups, and would recommend that as well.

Here's the original recipe: https://bakerbynature.com/peaches-and-cream-muffins/











Ingredients:

Crumb Topping:

1/4 cup granulated sugar
1/3 cup all-purpose flour (not packed)
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, chilled and cut into tiny pieces

Peach Muffins:

3 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream
2 and 1/2 cups fresh peach chunks, divided into 2 cups and 1/2 cup (cut them into bite-sized chunks; peeled or unpeeled is fine)

Vanilla Glaze:
1 cup of confectioners' sugar
1/2 teaspoon vanilla extract
2 1/2 to 3 tablespoons heavy cream

Directions:

First, make the crumb topping
1. Grate the 3 tbsp of butter
2. In a small bowl combine the granulated sugar, flour, cinnamon, and butter until the mixture is very crumbly and resembles a coarse meal.
3. Place mixture in the freezer.

Now, for the muffins,

1. Preheat your oven to 400 degrees (F). Line a 24 cup and a 12 cup muffin tin with paper liners.
2. In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt.
3. In the bowl of the stand mixer (fitted with the paddle attachment) combine the butter and both sugars and beat on medium speed until light and fluffy.
4. Add in the eggs and vanilla and beat until well combined.
5. Reduce mixer speed to low and alternate adding the flour mixture and the sour cream, beginning and ending with flour.
6. Place peach chunks and remaining 2 tablespoons of flour into a bowl.
7. Toss to completely coat the peaches in the flour.
8. Add the peaches and any excess flour into the batter; use a spatula to gently fold the peach chunks into the batter until incorporated.
9.  Divide the batter evenly among prepared muffin tins, add the extra 1/2 cup of peach chunks evenly to all of the muffins and then top with crumb topping.
10. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
11. Cool before applying the glaze.

Vanilla Glaze:

1. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins.

What we liked:

These turn out incredibly wonderfully delicious. 

What we didn't like:

The amount of muffins made in this recipe is off, but we fixed that :) 

What Kaspian thought about it:

Astrid and Orion love the muffins, especially the glaze. Kaspian...not too into them. 

Next time:

keep making em with fresh peaches!