Squeak

Good morning friends. It's bright and sunny but very cold here in Maryland this morning. I could see my breath this morning when I went outside to feed my cat. Yes, I have a cat...her name is Lola but I call her squeak because she doesn't... meow like most cats. She opens her mouth like she is going to meow, but this little squeak comes out.

I rescued Squeak last fall when she and her three siblings were left on my back deck by their mother who never came back to feed them. That is a whole different story that I won't get into right now. All died except for Squeak who I bottle fed and kept alive. I had her spayed and vaccinated and a chip put in her ear and bought her a pink rhinestone collar. She grew up to be a long haired, green eyed beauty and the sweetest cat I've ever known.

She was an outdoor cat then and is an outdoor cat now. I brought her in over the winter months last year and provided her warmth and shelter and lots of food and toys and all the luxuries that indoor cats usually don't appreciate. Nor did she...she was miserable all winter and cried all the time to go out. The vet said let her outside, so this past April, I let her out on the deck and within a second she was gone. I searched everywhere. I put up posters and called out her name for days. But she was nowhere to be found and I cried and blamed myself and mourned her loss.                                                                                            

  

Then, 9 weeks to the day, she came back. There she was, sitting on the back deck waiting for me. She looked tired and worn out as if she had gone through a lot trying to find her way back home. She had become very feral in nature and didn't trust anyone to come near her. But after a week or so, she jumped in my lap one morning when I was sitting out having my coffee. And she's has never left since. Every morning she greets me with a squeak to say she's hungry and we sort of hang out together out in the garden.

But now it's getting cold and I worry about Squeak. So I went out and bought one of those Igloo dog houses. I packed it full of blankets and a heated pet pad to make it all cozy and warm. I bought a swing door for it so she could go in and out when she wanted. I put it up high on my table so she would feel safer. I put in her favorite toys and some treats and munchies and waited to see what she would do.

Didn't take long for her to get in and start her cat ritual of kneading the blankets and snuggling up with her toys. She loved her new accommodations instantly and sleeps there peacefully every night and most of the day. She peaks out and squeaks each morning when I bring out her breakfast. I pick her up and she is toasty warm and happy after a good night sleep and she purrrs and let's me know how grateful she is that we came up with a solution. Squeak is happy. All is well.

Honey Sriracha Chicken and Noodles

Honey Sriracha Chicken and Noodles

We're known for quick cooked workday meals here at Rock Recipes and today I'm adding yet another. I've come to become a little addicted to Sriracha hot sauce in the past year, using it practically like ketchup on everything from steak to poached eggs. In fact I actually do mix it into ketchup to use as a delicious sweet and spicy condiment on burgers, hot dogs and especially for dunking french fries. I'm not a particular fan of vinegar based hot sauces and find sriracha has better flavor anyway.

Craving something quick cooked and spicy for dinner last night, I used it in this quickly stir-fried chicken recipe. Super fast Chinese noodles are always a favorite at our house and the fact that they cook in only 3 to 4 minutes makes them ideal to serve with quick stir fries like this one. Twenty minutes is all it took to have this flavorful meal on the table.

Honey Sriracha Chicken and Noodles

Recipe by Barry C. Parsons

A 20 minute workday meal! Honey Sriracha Chicken and Noodles - speedy noodles plus quickly stir fried chicken and vegetables in a spicy sweet sauce.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients

• 4 boneless skinless chicken breasts, diced
• 2 cloves minced garlic
• salt and pepper, to season
• 2 tbsp canola or peanut oil
• 1/2 tsp Chinese five spice powder
• 2 tbsp honey
• 1 to 2 tbsp sriracha sauce (or to taste)
• 3 tbsp rice wine vinegar
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp corn starch
• 1/4 cup water
• 3/4 cup orange juice
• 1/2 cups steamed broccoli florets (steam for only 3-4 minutes)
• 1 cup water chestnuts, sliced
• 1 sweet bell pepper, diced large (red, yellow or orange)
• 1 stalk sliced celery
• 2 tbsp ground, toasted almonds or cashews to garnish (optional)

Cooking Directions

1. Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
2. Heat a wok over high heat for several minutes. Add the canola or peanut oil.
3. Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
4. Quickly stir fry until the chicken is lightly browned, about 4 minutes.
5. Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
6. Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
7. Bring to a boil for one minute. Add the steamed broccoli.
8. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
9. Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.

Chicken Ravioli in Mushroom Marsala Cream

I love to experiment in the kitchen. Sometimes I imagine a dish and the way I would like it to taste and then set out to make it. My Mom always said the best cooks are fearless in the kitchen. I made this for lunch today and it turned out... just the way I imagined. So elegant and yet so easy to make. Especially when you start off with a good quality frozen Ravioli.

Chicken Ravioli in Mushroom Marsala Cream

1 bag or box of frozen chicken ravioli ( I only use Buitoni)
1 lb baby Bella mushrooms
1 1/3 cups Marsala wine
1 small onion, minced
1 garlic clove, minced
1 1/3 cups heavy cream
1 tablespoon olive oil
2 cups sliced Portabella mushrooms
salt and pepper

Fill a large pot with about 4 quarts of water. Set the burner to high. When water begins boiling, add the frozen ravioli to and boil for 6-8 minutes. The ravioli are done when they float to the top of the water. 

While cooking your pasta, make your sauce. In a large skillet, over medium heat, saute onion, garlic and mushroom in olive oil until tender, about 3 minutes. Next, add the Marsala wine and bring to a full boil for about 2-4 minutes. Slowly stir in heavy cream and simmer for 5 minutes until heated. If sauce is thicker than you'd like, add a little milk until you thin it out the way you want it.

Drain ravioli very carefully with a slotted spoon onto plate or bowl. Spoon mushroom Marsala sauce over ravioli and serve. Enjoy!

NOTE: I used Buitoni frozen Chicken Marsala Ravioli for this recipe. You could also try Buitoni Cheese Ravioli or their Wild Mushroom Agnolotti, which would be just perfect fro this dish. If you're feeling real ambitious and have the time, make your own ravioli from scratch!


 Photograph is copyrighted and the property of ©Welcome Home.

Paleo Butternut Squash Pie (scd, paleo)

To be quite honest I am not the number one fan of pumpkin. In fact, I am a far cry from the title. I mean, it's alright, I guess, but it doesn't have much flavor in my humble opinion and is far from being sweet. Hence, the figurative birth of this butternut squash pie. It's a nice alternative to it's more popular pumpkin cousin and I'm willing to be some pretty awesome stuff on the fact that you're going to love this version just as much, if not more than, traditional pumpkin pie. Added bonus: you don't really even need to add any sweeteners to this, just squash, spices, and a little egg. So all those Paleo-treat-haters can shush. Take this pie and eat it too.

Perfect Crust
Ingredients:
1/2 cup coconut oil
1 1/2 cups almond flour
1 tsp vanilla extract
1 egg
pinch of salt

Directions:
In a medium bowl mix well together all of the above ingredients. Using your hands pat down into a pie pan, pushing the crust up the sides.
Bake at 400 degrees for about 15 minutes, until edges turn golden brown.
Let cool.


Pie Filling
Ingredients:
2 1/2 cups cooked butternut squash
2 tsp cinnamon
2 Tbsp coconut flour
1/2 tsp ground ginger
1/2 tsp allspice
1 egg
pinch of salt
drizzle of honey (optional)

Directions:
Blend or process the squash until smooth and there are no more strings in it.
Add spices and stir in the coconut flour very well. 
Add egg and salt.
Mix well.
Pour mixture into pre-baked crust.
Optional to drizzle a tablespoon or so of honey over the top of the pie.
Bake at 400 degrees for about 20 minutes or until pie is set and edges of crust are a nice tanned color.
Eat hot or cold.


You're welcome.

Perfect Vanilla Pie Crust (gluten-free, scd, paleo)

So I made my own vanilla extract. How? Put a vanilla bean in a glass container, pour in vodka, let time go by. End. Yes, it really is that easy. I used Ciroc too, so this is extra premium stuff for a fraction of the Whole Food's price. How 'bout them beans? Case in point, I finally got to use my vanilla in this pie crust and it delivered paleo perfection. Pie crusts are a staple of any baker's kitchen so feel free to fill it with apples, potatoes, or whatever fills your heart's desire. I dare say you could eat this stuff alone and be quite satisfied.

Ingredients:

1/2 cup coconut oil
1 1/2 cups almond flour
1 tsp vanilla extract
1 egg
pinch of salt

Directions:
In a medium bowl mix well together all of the above ingredients. Using your hands pat down into a pie pan, pushing the crust up the sides.
Bake at 400 degrees for about 15 minutes, until edges turn golden brown.
Let cool.

Pear Almond Baklava Roll

Pear Almond Baklava Roll

This was a real clean-out-the-fridge dessert idea that I came up with last week when I needed dessert at the last minute and decided just to use what was on hand. There were several very ripe pears on the counter which needed to be consumed ASAP plus a half package of phyllo pastry already thawed. It also needed to be used quickly before it dried out. There was also a surplus of almonds thanks to a giant bag from Costco that I'm trying to use up.

I often make quick desserts by wrapping different fruits in phyllo pastry, so that would work for the pears that needed to be put to good use. Of course, phyllo pastry immediately makes me think of baklava which everyone at our house loves. Olivia recently brought home some rolled almond baklava from a vendor at the St. John's Farmers Market so that was also partly the inspiration for this dessert. Why not combine my phyllo wrapped fruit bundles and baklava? It came together very quickly, baked up to a beautiful golden brown and helped along by  honey with the toasted ground almonds between the layers, was absolutely delicious. I think an apple and walnut version can't be far behind.

Pear Almond Baklava Roll

Recipe by Barry C. Parsons

A delicious dessert fusion that's a cross between almond honey baklava and a pear phyllo pastry bundle.

Prep time: Aproximately 20 minutes
Cook time: 40 minute
Total time: 1 hour
Yield: 4 - 6 servings
Ingredients

• 8 large sheets phyllo pastry (I used 12 x18 inch sheets)
• 3 large ripe pears, unpeeled, cored and sliced
• 1/4 cup white sugar
• 1/2 tsp Chinese 5 spice powder (or cinnamon)
• 2 tsp corn starch
• 1/4 tsp freshly grated nutmeg
• 1 cup toasted ground almonds
• About 1/4 cup honey 1/4 cup honey
• 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F.
2. Core and slice pears.
3. Mix together the sugar, spices and corn starch and toss well with the sliced pears.
4. On a clean counter top lay down the first sheet of phyllo pastry and brush it with melted butter. Add the second layer of phyllo.
5. For the next 4 layers of phyllo pastry, brush each later with butter, sprinkle on 1/4 cup ground almonds and drizzle with a honey. A squeeze bottle is best for drizzling the honey.
6. After those 4 layers finish with the remaining two sheets of phyllo pastry but these should only be brushed with butter.
7. Pile the prepared pears in a straight line on the shorter side of the pastry a couple of inches from the sides.
8. Fold the pastry a couple of inches over the ends of the line of pears to help seal the ends of the roll.
9. Roll the pastry up as tightly as possible.
10. Transfer the roll to a parchment lined baking sheet, making sure that the seam side of the pastry is on the bottom.
11. Brush the pastry with melted butter and bake for 30-40 minutes until golden brown.
12. Let the roll rest for 15-20 minutes before cutting and serving warm.
13. Delicious served with ice cream or warm custard too.

Kukurar/ Murgir Jool ( Chicken curry in Assamese style)

Ingredients:

• 1 k.g. Chiken cut into medium pieces ( Here i have used Country chicken)
• 2 potatoes cut into big cubes and fried
• 3 tbsp ginger-garlic paste
• 4-5 chopped onion 
• 5 tsp mustard  oil
• A pinch of sugar
• salt to taste
• 1 bayleaf 
• 1 tomato
• 2-3 green chilies
• 1 tsp cumin poder
• 1 tsp garam masala
• 1tsp meat masala (optional)
• 1/2 crushed black pepper
• chopped coriander for garnishing

Method:

• Combine the  chicken pieces in turmeric, coriander powder, 2 tsp ginger-garlic paste, mustard oil, and salt in a bowl and allow to marinate for 1 hour.
• Heat the mustard oil in a cooking pot (or karahi) and add the bay leaf, a pinch of sugar, chilies  and onions, fry until golden in color.
• Add the remaining ginger-garlic paste and fry for a few seconds.
• Add the marinated meat, meat masala and cook until oil separates from the meat.
• Add the garam masala, black pepper, tomato pieces and the fried potatoes, mix well and fry for 15 minutes.
• Now put the fried meat in a pressure cooker and add 2 -3 cups of water
• pressure cook for 3 whistle.
• Remove from the flame, open the lid and transfer the chicken curry in serving bowl.
• Garnish with fresh coriander leaves.