The Bases are LOADED! :)

Dear ZAWADI,

Oh my! It has been a long hiatus! But it was bound to happen, as you came along and took over my world, I met you, loved you even more, and you became my life. I live and breathe you 100% of the time; whether I am with you, or just loving you in spirit.
So now you’re finding your way in the world,crawling,walking, giggling, laughing and causing a merry racus wherever you go! I love every minute of it even more, and more! And guess what? This means I have more time to step back in the kitchen, and do what I love to do the most… COOK!

It’s been a year of working hard, and losing all the baby weight (you were worth it sweetie!), and finally mama has made lots of progress which means… IT IS TIME TO CELEBRATE! And how better to do this, than to cook some decadent, rich, and oh so tasty food!

You sat and watched me this weekend, as we cooked loaded mashed potatoes, soya mince, and a hot and cold salad, on TV. I will keep that dvd for you and show it to you as soon as you can actively figure that mommy was on TV!

So here’s what we cooked this past weekend. And after a long hiatus, I am so
overjoyed at the prospect of being back and hustling and bustling in my kitchen!

Love always,
Mama Zawadi.

***********************************************************

MINCE STEW

Ingredients

2 red onions
Bell peppers (green, red, or yellow)- combine all to your liking if possible
Cilantro (dhania)
½ kg soya mince (vegetarian option) OR regular ground beef/minced meat
3 tomatoes
1 can tomato paste
Extra virgin olive oil (sunflower oil is an excellent substitute)
Salt
Black pepper
4 knorr beef cubes
Red chili pepper
Curry powder
Fresh ground ginger and/or garlic

Cook time: 30 minutes
Cooking Instructions

Heat up some extra virgin olive oil in a saucepan
Sautee onions and peppers
*If you desire the carrots to be thoroughly cooked, then sauté carrots with onions and peppers.
Add soya mince to the pan
Add spices indicated above, to your taste
*Add carrots after soya mince if you prefer firmer carrots
Let the mix simmer for about 10-15 minutes.
Add tomatoes and tomato paste (with a little water)
Check spices and salt level, if not sufficient, add a little salt and spice, and water, and let the mix cook for 5 more minutes.
Reduce the heat and allow simmering.
Add cilantro to the stew and cover.
Uncover after 2-3 minutes and stir.


LOADED MASHED POTATOES

Ingredients

1 kg of potatoes (red, or white)
White wine- medium to dry
Heavy whipping cream
Butter
2 red onions
1 red pepper
1 yellow pepper
1 green pepper
Salt
Pepper
Freshly ground garlic
Freshly ground ginger

Cook time: 30-45 minutes
Cooking instructions
Bring potatoes to boil in a separate saucepan.
Potatoes should be cooked, but firm
In another saucepan, heat butter until melted
It is important not to overheat the butter, as it develops a burnt flavor and can change the taste of the sauce.
Sauté the onions and peppers in the butter.
Add heavy whipping cream
Add salt, pepper, garlic and ginger
Add white wine and stir the sauce continuously
Reduce heat and simmer until it comes to a bubble
Mash the potatoes that were boiled separately
Mix in the sauce with the mashed potatoes until you develop a smooth creamy texture
It is also possible to mash the potatoes to a rough texture, depending on your preference.
Transfer the loaded mashed potatoes to a serving dish.

HOT AND COLD SALAD

Cold ingredients
Red cabbage
White cabbage
Mayonnaise
Vinegar
Lime juice/.fresh limes
Hot ingredients
1 red onion
1 pepper
Raisins
*if cranberries are readily available in your area, use cranberries instead of raisins.
Cook time: 10 minutes
Cooking instructions
Thoroughly shred/chop the red and white cabbage
Mix with mayonnaise, vinegar and lemon juice
Put the salad in the fridge to cool down
Sauté the onions and peppers in extra virgin olive oil
Add the raisins/cranberries to the mix and sauté for another minute
Add salt and pepper to your liking
Combine the hot ingredients with the cold ingredients and allow to cool.
Transfer to a serving dish

• To make the above recipes more child friendly, adjust ingredients such as chili powder, and wine. Good substitutes include white pepper which does not have the same heat effect as chili powder, and non alcoholic cider (or just eliminate the white wine from the loaded mashed potatoes recipe)


WINE PAIRING TIPS

• BALANCE: It is important to pick a wine that balances the natural flavors of the food. A rich, spicy meal should be paired with a spicy, flavorful wine to complement each other. A good example in this case would be a white zinfandel, or a cabarnet sauvignon (red).
• ACIDITY: Acidic dishes also pair well with wine that has a high acid content. For our spicy version of the soya mince stew, consider Chianti. (easily available at all leading supermarkets and wines & spirits)
• Should you chose to eliminate the chili from the above recipe, then consider pairing your meal with milder wines such as a Sauvignon Blanc (white) or a Chardonnay (white).
• Most of these wines will be medium to dry.
• PALATE CLEANSING: Dry wines also have high acidic content, which helps with “palate cleansing” when you have fatty, or rich foods such as our loaded mashed potatoes.

Burger "Soup" for the soul...

Dear Zawadi

We might not have officially met,
but I've shared my food, drink and oxygen with you, from the moment
you arrived.
My warm hands stroke my bulging stomach as i reach out to you
my baby. You cannot see me, but I know you can feel me and there
is an unbreakable bond that exists between us, even before you get here.
My minerals are your minerals, my Mac and Cheese is your Mac and Cheese,
My fillet Mignon is your protein :).

I am serving 2 guests at one table....
My cord carries life into you who is dependent on me for your every need,
your every requirement. Your fulfilment lies within my realm.
No man can create a machine as multifaceted as a mother. What else can
feed, clothe, touch, provide intimacy and affection and training?

God has seen to it that all your needs will be met, without you ever leaving the safety of my womb.... This is a place of provision, a place of excellence.
May you savor every taste, every sound, every smile and my every touch.

I love you always.


YUMMY MUMMY BURGERS

Ingredients

2-4 lbs of lean beef.
1 red onion
1 bell pepper (green, red or orange)
salt
pepper to taste
soy sauce
cilantro
Olive Oil
Meat thermometer
Wheat or white (flour) hamburger buns

* See meat temperature chart below for correct
cooking.

BURGER TOPPINGS

- French fries
- Cranberry rainbow salad (see recipe in prior blog post)
- fresh diced tomatoes- sprinkle salt and pepper to taste.
- Fresh lettuce

CONDIMENTS

- Mayonnaise
- Miracle Whip
- Mustard
- Honey mustard
- Chilli sauce or hot sauce
- Ketchup




Preparation- 15 minutes
Use all purpose blade in food processor to grind beef
add onion, cilantro and pepper and grind slightly using pulse
to thorougly grind and blend the ingredients.

Empty the contents of the food processor into a clean bowl
sprinkle salt and pepper onto mixture and knead gently with
bare hands.
Add soy sauce to taste, keeping in mind that salt has already
been used (avoid over salting due to high sodium content of
soy sauce)

Make round patties about 1 inch thick, making sure the
center of the patties is thicker than the outer side.
(patties shrink during grilling/cooking and a thicker
center ensures the burgers do not dry out)

Cooking - 15 to 20 minutes
Pre heat oven to 350 degrees

Place on an outdoor grill for 2-10 minutes per
side depending on cooking preference.

For stove top burgers, sear the patties for 2 minutes each
on high heat with a little olive oil.

Place in pre heated oven at 350 degrees for 10 minutes
(may vary based on cooking preference.)

Place burger onto one half of the bun, and layer toppings
on as desired. Serve burger open faced with french fries
or other healthy options such as baked potato.




MEAT TEMPERATURE CHART
Cooking Preferences:
Rare
Medium-rare
Medium
Medium-well
Well done

Temperature:

Rare 120° - 125°
Medium- rare 130° - 135°
Medium 140° - 145°
Medium-well 150° - 155°
Well done 160° and above


* Ground beef or turkey from the grocery store can be used in place of home made
ground beef.
* Substitute soy sauce for teriyaki sauce or other marinade available in your
fridge or pantry.
* Remember not to over power the taste of the beef with your choice of marinade.

The Girl, the "Butter"and the Fish....

I remember being about 10 or 12 years old when i had my first memorable cooking encounter. My mother had gotten this amazingly fresh Tilapia from the market (City Market) in Nairobi, and we were supposed to prepare it for diner. We observed Lent protocol to the tee; so definitely no red meat on Fridays. My sister asked me to batter the fish that she had left on the counter top.

About an hour later she came back to check on my progress, and found me up to my elbows in in several sticks of unsalted BUTTER!!! She chocked back her laughter, and proceeded to explain to me the difference between BATTER and BUTTER. I could see she was trying her best not to keel over laughing.... and I'm glad she didn't... I felt encouraged to do more, to do better, always anxious to please her because I believed she was the most talented cook and chef-in-the-making!

• So here is a simple pan fried recipe for you my dear. I promise to explain it to you clearly, when it's your turn to batter the fish!
  
  
  
  Love Mama
  
  
  
  
  
  PAN FRIED TILAPIA
  BATTER


• 1 Egg1/2 Cup of lemon rind


• 1/2 cup of buttermilk.


• Salt


• Pepper
  Mix the above ingredients in a bowl and set aside.

DRY MIX

• 1 Tablespoon of Curry Powder


• 1 Teaspoon of Paprika


• 1 Teaspoon of Shalimar Fish Masala mix


• Salt to taste


• Fresh ground pepper


• 2 cups of white corn meal
  Mix the above ingredients thoroughly in a wide shallow bowl.

COOKING (4-5 Minutes total)
Coat each Tilapia fillet on each side with the wet mix and then into the flour mix.
A single dipping of each ensures a thin crust, easy for shallow frying the fish.
Make sure each side of the fillet is coated evenly with the flour and spice mix.

Heat a non-stick pan with enough olive oil or canola oil to coat the bottom of the pan.
Once the pan is the right temperature (not smoking), place the fillets (2 at a time) on the pan. Cook each side at medium heat until crispy and golden brown before turning over.
Allow to cool on a metal grille instead of a plate, to keep the crispy coat intact.

Serve with Rainbow Cranberry salad (see recipe below) and your choice of a starch such as boiled rice or Ugali. (see recipe for Ugali below)


RAINBOW CRANBERRY SALAD
Prep: 5-10 minutes

1 Pack of Rainbow salad (fresh vegetable section of your supermarket)

1/2 a red onion

1/2 a green bell pepper

1/2 a red tomato

1 tbsp of Extra Virgin Olive Oil

1 cup of organic dried cranberries

2 tspns. of vinegar

2 tbsps. of Miracle Whip

Salt

Black pepper

COOKING (4-6 minutes)

Heat a skillet and add the extra virgin olive oil

Cook the onions and bell peppers until the onions just begin to caramelize.

Add the tomato, salt and pepper. cook until the tomatoes are slightly tender.

Remove from the stove and set aside.

In a separate bowl, mix in the bag of salad, vinegar and miracle whip.

Toss until the miracle whip is properly mixed into the salad.

Add the cranberries.

Add the onion, pepper and tomato mix and toss thoroughly.

Put salad mix in the refrigerator until ready to serve.

Rainbow cranberry salad can be served slightly warm, or completely chilled.



UGALI

• 4 cups of water


• 1 cup of milk or buttermilk to make it creamier and bolster flavor


• 2 ounces butter or margarine


• 1 pound white corn meal


• Salt
  

COOKING (10-15 minutes)

Mix half the flour and about a quarter of the water in a bowl with a wooden spoon until it is a smooth paste.
Boil the rest of the water with the butter and a pinch of salt, and then add the paste, stirring steadily for at least a minute and bring it back to a boil.
Then add the rest of the flour a little at a time while you keep on stirring.
Keep going until the mixture has turned into a stiff dough.
When ready, flip over onto a flat plate as you would a cake.
Leave covered until ready to serve.

Cut into wedges and serve with pan fried tilapia, rainbow cranberry salad, and lemon wedges.

*substitute any of the above mentioned dry spices for the tilapia for anything in your pantry that will add flavor to the crust for the fish. Do not be afraid to stray from the recipe and experiment with a few different items in your kitchen! :)