Easy Pickled Red Onions

Pickling is one of my favorite things to do.  It requires only a few ingredients and you can complete the process rather quickly if you are in a time crunch.  Plus, you can pickle almost anything!  Cucumbers are a thing of the past.  Let's say hello to beets, cauliflower, carrots, and even radishes.  Click here to see my post on pickled watermelon radishes.   

Lately, red onions have become one of my favorite things to pickle.  They are a wonderful addition to salads, tacos, or even your morning eggs.  They keep for approximately 2 weeks in the refrigerator (if they last that long) so you can make a large batch and always have some on hand when you want to add some tangy crunch to your favorite dish. 

Ingredients: 

1 large red onion - sliced

1/2 cup of vinegar - I like apple cider vinegar

1 tablespoon of sugar

1 teaspoon of salt

Water

Directions:

In a medium sized pot, add all of the ingredients and enough water to cover the onions. 

Bring to a boil and then lower the heat to a simmer. 

Cook the onions for about 15-20 min. 

You are looking to partially cook the onions and reduce some of the liquid. 

Remove the pot from the heat and transfer the onions to a bowl or mason jar. 

Let cool and they are ready to eat.

How easy is that?!  The onions also turn a beautiful, vivid shade of pink.  Pickling is a great way to add extra flavor to your dishes without adding extra calories. 

What are you going to pickle today?

Austin Passbook

I love Instagram.  If I could play around on Instagram all day long, I would, but I have a day job.  Thanks to Instagram, however, I have discovered some wonderful Austin businesses that I may not have found otherwise.  One of those is Austin Passbook!  If you are a self proclaimed Austin foodie, like me, or you love great buy 1 get 1 deals, please check this out. 

Austin Passbook released their first book in the winter of 2014.  There will be a new book coming summer of 2015.  It looks just like a passport so it is extremely portable while you galavant throughout the city using some, or all, of these deals!  The book is divided into two sections:  Eat and Play.  The Eat section has buy 1 get 1 deals for local food establishments, mostly food trucks, such as Dock & Roll Diner, Hey Cupcake!, and Ms. P's Electric Cock.  The Play section had plenty of Austin's favorite activities like Austin Duck Adventures, Butler Park Pitch & Putt, Silver Whisk Cooking School (which is awesome by the way), and Bodhi Yoga.  I'm sure the summer 2015 edition will have even more wonderful spots to try out. 

The rules are pretty simple:  each deal can only be used once and you will get a stamp in your passbook, the full deal must be used at one visit (can't buy 1 now and save the other for later), and you must bring a friend to share the deal. 

Have I mentioned the price yet?  It was a mere $20.  This book pays for itself within one or two visits.  I highly recommened checking them out.  I will be getting the summer edition as soon as it is available! 

Ms. P's Electric Cock-South Congress

 

The famous Jo's wall sipping on Juice Austin

 

Juice Austin-South Congress

 

Dock & Roll Diner-Midway Food Park

 

Fill your book up with stamps!

As Austin Passbook would say:  "Be social.  Try something new.  Have fun." 

 

 



Almond Cake

On a recent trip to San Francisco, I ventured out to Berkeley and had one of the best meals I have ever tasted at Chez Panisse.  I had a lovely three course meal that consisted of baby gem lettuce with beets and avocado, grilled squid with a fennel salad and white beans, and for dessert:  almond cake.  This delicious, single layer cake, was bursting with almond flavor and it was served with a light dusting of powdered sugar and some fresh berries.  I couldn't wait to get home and replicate this simple dessert. 

Layer cakes are not my area of expertise, but a single layer cake I can manage.  Luckily, I was able to find the Chez Panisse almond cake recipe courtesy of David Lebovitz.  He has a slightly adapted version on his website which you can find here.  The ingredients are pretty basic, except for the almond paste, but I was able to easily find the paste in my local grocery store in the baking aisle. 

I used a 9-inch deep, round cake pan for this cake, but I will warn you.  The cake it so light and airy that it will rise quite a bit.  If you want one cake, I suggest cutting the recipe in half or using a really deep cake pan.  Otherwise, you can divide the batter into two separate 9-inch cake pans, like I did.  If you pour all of your batter into one pan, you risk it overflowing over the sides of the pan and onto the bottom of your oven.  I speak from experience!  Baking in two pans makes the cake not as thick, but it will still taste delicious and you will have an extra cake to share with friends and family!

 

Ingredients:

 

1 1/3 cups of sugar

8 ounces almond paste (I have found 7 ounce packages and this is fine)

3/4, plus 1/4 cup flour

1 cup (2 sticks) unsalted butter, room temp, cubed

1 1/2 tsp baking powder

3/4 tsp salt

1 tsp vanilla extract

1 tsp almond extract

6 large eggs at room temp

 

Directions:

 

Preheat oven to 325 degrees.  Grease your cake pan(s) with butter then dust with flour, shaking out the excess flour.  Line the bottom of the pan with parchment.

 

Using a food processor or Kitchen Aid mixer (I used the mixer with a paddle attachment on medium-high speed), mix the sugar, almond paste, and the 1/4 cup of flour until the paste has broken up into small pieces.

 

In a separate bowl, mix together the 3/4 cup of flour, baking powder and salt.  Set aside.

 

Once the paste in the mixer is broken up, add the cubes of butter and the extracts.  Process for about 5 minutes until the mixture is light and fluffy.

 

Add the eggs, one at a time, until combined.  Be sure to scrape down the sides every so often to make sure everything is mixing together. 

 

Add half the flour mixture and mix for a minute before adding the rest of the flour mixture.  Do not overmix, just beat until the flour is combined. 

 

Pour the batter into the prepared cake pan(s) and bake for approximately 45-60 minutes.  If using two pans, your baking time will not be as long, approximately 30 min.  The top of the cake will turn brown and the cake will not be jiggly in the center, it will feel set. 

 

Remove from oven, run a sharp knife around the edge, and let cool in the pan completely. 

 

Serving suggestions:

 

Dust with powdered sugar

Serve with fresh berries (I like raspberries) and fresh whipped cream

 

Storage:

 

Cake can be kept for 4-5 days at room temperature (if it lasts that long!).  It will also freeze up to two months. 

 

 

Baked Oatmeal

I love breakfast but it is the hardest meal for me to prep ahead of time.  I usually end up buying a breakfast taco because it is quick and easy to eat on the go, but not always healthy.  My second go-to breakfast meal is oatmeal.  It's inexpensive and has plenty of health benefits, but it is not always something I want to make in the morning.  I prefer steel cut or rolled oats, ones that you actually have to cook a bit, in order to obtain more of the health benefits.  Instant oatmeal just will not do.  So how could I make things even easier?  Baked oatmeal friends.

I adapted this recipe from Eat Yourself Skinny and you can find the link here.   The recipe made quite a bit and will last throughout the week.  You can change the ingredients to your liking and experiment with different fruits, nuts and seeds.  I also ommitted the sugar and replaced it with 100% pure, organic maple syrup.  You could also use agave, honey, coconut nectar, etc. 

I like to warm my serving before eating and serve with a little almond milk or plain, greek yogurt for some extra protein.  You can find more health benefits of eating oats here.

Ingredients:

2 cups rolled or steel cut oats

1 1/2 tsp baking powder

3/4 tsp salt

2 Tbs chopped walnuts (or nut of choice)

2 cups diced apples

3 eggs

2 cups milk of choice

1/2 tsp vanilla extract

1/2 cup maple syrup

1/2 tsp ground cinnamon

1/4 tsp nutmeg

Directions:

Preheat oven to 325 degrees and grease baking dish, roughly 8x8 in size.

In a large bowl, mix together oats, baking powder, salt, apples, and walnuts.  Set aside.

In a separate bowl, mix together milk, maple syrup, eggs, vanilla, cinnamon and nutmeg. 

Combine with the dry ingredients and pour into the baking dish. 

Bake for approximately 1 hour, until golden brown and set.  Serve warm (or cold)! 

 

Vinegar Rinse for Fruits & Vegetables

There are so many positive reasons to buy fresh produce, but how do you preserve it so it lasts throughout the week?  I know I can't go through my entire farmers market haul in just 2-3 days.  I buy a  lot of fresh greens and they should be used right away because they start to wilt very quickly.  

My mother and brother in law have been going to the farmers market longer than I have, so they started rinsing their produce with vinegar and water.  I finally decided to try it and I was impressed by the results!  

I didn't have a large bucket so I improvised with a large stock pot.  You need something large enough to fit quite a bit of liquid, and room to fit the produce.  

What You Need:

1 cup white vinegar

Approximately 1 gallon of water 

1 large bucket or stock pot

Directions:

Fill your pot or bucket with the vinegar and water

Add your produce (don't overfill and spill the liquid)

Let soak for 15 minutes

Remove and rinse with cold water

Dry completely 

Store where appropriate

After completing my own rinse, my cilantro did not start to wilt for at least a week and my cucumbers stayed fresh.  My berries, which normally start to go bad in a day or two after purchase, stayed fresh much longer.  

Does anyone else rinse their fresh produce?  If you have any tips or tricks, feel free to share!

Cauliflower Rice

As the weather gets warmer here in Texas, the lighter my meals become.  If you are like me, I have a hard time saying no to carbohydrates unless I can find something just as satisfying to replace them with.  I normally have a large bag of basmati rice from Costco in my pantry, waiting to be cooked and served with a multitude of meals.  To lighten up a bit, I have turned to cauliflower rice.  And trust me, it is just as satisfying.  

Cauliflower is a big hit at the farmers market these days and there are plenty of ways to cook it.  Not only does it come in the white variety, but there is also orange and purple cauliflower.  Romanesco cauliflower is green and pointy, like in the photo below.  All varieties are similar in flavor and can be roasted, mashed, or turned into "rice."  This is sure to be a big hit with vegetarians and vegans and it is Paleo friendly.  

Ingredients:

1 head of cauliflower, or a combination of different varieties (enough for 4-6 servings)

2 TBS oil of choice

1 medium onion-chopped

2 cloves of garlic-chopped

Salt & pepper to taste

Directions:

Break the cauliflower into smaller pieces

Pulse them in the food processor until it looks like rice 

Heat a pan on medium-high heat, add the oil, garlic, and onion and sauté for 2-3 minutes

Add the cauliflower and cook for 3 minutes more

Serve as a side dish in place of rice

Braised Greens with Peppers and Onions

Greens are everywhere at the farmers market in the winter months.  One of my favorite greens is swiss or rainbow chard.  You can eat the stems as well as the greens, and they are mild in flavor compared to collard or mustard greens.  They also last a few days if you can't cook them right away.  Cooked greens make a great side dish, but they are great to eat on their own as well.  I try and buy at least one type of green every week.  

My favorite way to cook them is to braise them in broth with some vinegar.  If you don't have swiss chard, you can use any type of green with this recipe.  For a mild flavor, spinach would be a great substitute.  If you want to get wild, try some collards (but add some bacon!)  This recipe is adapted from  a Whole Foods Market recipe.  Unfortunately, I can't find a link to post on here but if you want the original recipe (which uses white wine), please email me.  

Ingredients:

1 bell pepper (color of choice), sliced

1 med onion, sliced

2 cloves of garlic, chopped

1 bunch of swiss chard, roughly chopped (you do not have to remove the stems)

1/2 cup vegetable broth

2 TBS vinegar (my favorites are red wine or white balsamic, any will do)

1 TBS butter

2 TBS oil

Dash of salt & pepper

Directions:  

Heat the oil in a sauté pan on med-high heat.  Add the peppers, onions, and garlic and sauté approximately 3 minutes.  Add the chard and cook until it is just starting to wilt.  Add the broth, vinegar, salt & pepper and cook for 10 minutes, or until the liquid is absorbed.  Add the butter and serve.  

What are your favorite greens and how do you cook them?  Feel free to comment or share your recipes!

Farmers Market Haul 2/8/14

Three day weekends are lovely, and this past one was no exception.  I got to spend some quality time with my husband and daughter, visit with some friends, do some cooking AND baking, and of course head to the Cedar Park Farmers Market.  

This weeks purchases included:

1.  Sourdough loaf from Sweetish Hill Bakery

2.  Chicken breasts, pork cutlets, and eggs from Smith & Smith Farms

3.  Romanesco & purple cauliflower from Bernhardt's Fruit & Veggie Farm 

4.  Golden beets, purple cabbage, and rainbow chard from Johnson's Backyard Garden

5.  Korean style short ribs from Winter's Family Beef

Not a huge haul this week, but I should get by just fine.  I have some staples from the bulk section like quinoa, millet, and brown rice as well as some beans, almond butter, and some organic frozen fruit for smoothies.  It is amazing how creative you can be when you start to use what groceries you already have instead of just buying more and more.  

Stay tuned this week for some recipes including braised swiss chard and cauliflower "rice" as well as some Korean style short ribs.  Yum!  What did you get at the farmers market this week?

Cleaning Cast Iron Pans

I was recently given a set of four cast iron skillets, all different sizes.  I could not be more excited, but as soon as I saw them I saw....rust.  Now if you are like me, I immediately thought I needed to throw them out and buy new ones.  Cooking with rust does not sound at all appealing.  Lo and behold, I was told that you can clean those babies right up, remove the rust, and re-season.  I had no idea how to do this so I used trusty old Google to help me.  And it was EASY!

CLEANING:

What worked best for me was some abrasive salt such as Morton's Kosher Salt, a sponge (a potato cut in half will work just as well), and some elbow grease.  Working in my kitchen sink, I poured about a 1/4 cup of salt into the bottom of the skillet.  Using a damp sponge, I scrubbed the skillet with the salt.  Do not be afraid of really getting in there and working the salt.  It breaks up the rust and "cleans" the skillet.  I concentrated on the rusty areas, but also cleaned the sides in and out as well as the bottom, underneath and the handle.  After scrubbing for about 5-10 minutes, I rinsed with water and dried immediately.  This is important.  If the skillet gets wet, it needs to be dried completely, right away.  If you still see some rust, just repeat the scrubbing process until the rust is gone and dry completely.

SEASONING:

For the next step, you will want to preheat your oven to 425 degrees.  I took a large baking sheet and covered it with foil.  The baking sheet will be placed on the bottom rack of your oven to collect excess oil.  I used approximately 1/4 cup of oil (I use olive oil, but vegetable or canola will work as well) and coated every inch of inside the skillet.  Once the oven is preheated, place the skillet upside down on the top rack of the oven.  There will be some excess oil in the pan, but the baking sheet will catch that.  Do not wipe the excess oil out of the pan.  Bake the skillet for 45 minutes.  BE CAREFUL when removing as the skillet will be VERY hot.  Be sure to use an oven mitt or towel. 

MAINTENANCE: 

Now that the skillet is seasonsed, you will want to know how to keep them rust free.  When cooking, I still use a bit of oil in the bottom.  The more you cook with your pan, the more seasonsed, or non-stick, it becomes.  It is best to clean the skillet immediately after cooking.  Most things can simply be wiped out of the skillet with a dry towel or paper towel.  If food has become stuck and you need a better cleaning, add a small amout of water to the hot pan.  (REMEMBER, a cast iron skillet retains heat, so it will still be hot for a bit after cooking.)  Using a wooden spatula, or soft bristled brush, remove the stuck on bits and DRY IMMEDIATELY.  I do not let my cast iron sit in water and I do not use soapy water.  Once the skillet is dry, I add about a tablespoon of oil and coat the inside.  When you are ready to cook again, I wipe the skillet out with a dry paper towel to soak up the old oil and use a tablespoon of fresh oil.  Oil is your friend when it comes to cast iron skillets, water is not.   

STORAGE:

Cast iron skillets look beautiful hung up on the wall but any old place will do.  I usually keep mine on the stove.  If you want to store in a cabinet, you can keep a towel inside the skillet to keep the oil from getting on your other pieces.

I hope this was a helpful post.  I love my cast iron skillets and I will never go back to using other "non-stick" pans.  If you want to read about some of the benefits of using cast iron, this is a great article. 

Before-Dirty and rusty eek!

After-Glistening with oil and non-stick!

Easy Pickled Watermelon Radish

I recently purchased a bag of roasting vegetables from Johnson's Backyard at the farmers market.  It included some carrots, black radishes, parsnips, and what I thought was a turnip.  As soon as I cut into it, I saw the beautiful, bright pink flesh.  It was a watermelon radish!  I immediately knew I wanted to pickle them.  

Fair warning:  radishes are rich in sulfur, so don't be alarmed when you go to eat your delicious pickled radishes and you notice a pungent odor.  However off-putting the smell may be, they will taste delicious, I promise.  Pickled radishes are a great addition to sandwiches, salads, or to simply snack on. 

I went with a simple vinegar brine for these watermelon radishes.  They will be ready in about an hour but I think it is best to leave them in the refrigerator overnight.  

Ingredients: 

1 medium-large watermelon radish cut into half moons (any type of radish will work)

1 cup of vinegar (white, apple cider, white balsamic, etc.) 

1/4 cup of sugar

1 T salt

1 mason jar, canning jar, or old pickle jar with lid

Directions:  

Heat the vinegar, sugar and salt until the sugar and salt have dissolved  

Remove from heat and let cool for 10 minutes

Add the sliced radish into your jar and fill with the vinegar mixture until just covered  

Seal tightly with the lid

Refrigerate for at least 1 hour, but overnight would be best

Enjoy!

Thai Style Chicken Wings

Happy Monday everyone!  If you are a Broncos fan, I am so sorry for your loss at the Superbowl.  My husband and father-in-law are die hard Broncos fans and I can't say that it was a memorable event last night.  There was a ton of good food, however, so that always makes me happy. 

I can't think of a better snack for the Superbowl than chicken wings.  My husband and I wanted to do something different than your usual buffalo style chicken wing so we started scouring the internet for some unique recipes.  My husband manages to find awesome recipes for me to try so I have to credit him for finding this one.  I have an awesome new blog to read as well! 

This recipe is full of spicy sweet flavor with a touch of peanut butter, giving it that Thai influence.  It was also easy to make and could be made ahead of time.  I prepared the marinade first and let the chicken wings soak it up for at least 7 hours.  If you don't have that much time, 1-2 hours would work as well and you could let it sit as long as 24 hours for even more flavorful wings.  I made the chili peanut sauce when I made the marinade and kept it in the refrigerator until I was ready to use it. 

Thai Style Chicken Wings

Yield:  12 wings but recipe can easily be doubled

Ingredients:

4 T peanut oil (you can substitute olive oil but peanut gives it great flavor)

1/4 cup rice vinegar

2 T soy sauce

2 garlic cloves, minced

1 t fresh ginger, minced (ginger from the spice section will work also)

12 chicken wings (I used whole wings, not cut at the joint from Smith & Smith Farms)

1/4 cup chili and garlic sauce (I used Huy Fong brand)

3 T peanut butter

1 T Sriracha (or more if you're spicy like that!)

Directions:  In a large bowl with a lid, combine 3 T of the peanut oil, rice vinegar, 1 T of the soy sauce, garlic and ginger.  Add the wings, toss to coat and marinade for as long as you wish.  The longer the better. 

In the meantime, prepare your sauce.  Combine the chili and garlic sauce, peanut butter, sriracha, and the remaining soy sauce and peanut oil.  The mixture will be pretty thick, but I promise it will be delicious!  Store this in the refrigerator until ready to use. 

When the chicken is done marinating, preheat your oven to 400 degrees.  Line a baking sheet with aluminum foil or coat with non-stick cooking spray.  Arrange the chicken on the prepared baking sheet and cook for 30 min.  Once the chicken is done cooking, generously apply the chili garlic sauce with a basting brush to completely coat the chicken wing.  Turn on your broiler, and finish cooking for approx 3 minutes, until the sauce is bubbling and starting to brown. 

I suggest garnishing with cilantro and sesame seeds.  This is sure to be a crowd pleaser!

Who else had or attended a Superbowl party and made some yummy treats?  Feel free to comment and share! 

Farmers Market Haul 2/1/14

Every Saturday, I venture to the Cedar Park Farmers Market.  If I can't make it on Saturday, I go to the Mueller Farmers Market in Austin.  Here I purchase all my produce, meat, eggs, and bread for the week.  This has been very cost effective for me since I am buying everything in season, which keeps costs down.  I will be sharing weekly farmers market haul posts to show what kinds of things are in season, unique items I may find, and special treats I have decided to try.

This week's purchases include:

1.  Spicy salad mix from Bernhardt’s Fruit & Veggie Farm

2.  Ground beef from Winter's Family Beef

3.  Pork Cutlets from Country Side Farm

4.  Eggs from Smith & Smith Farms

5.  Cilantro, spinach, and broccoli from Two Happy Children Farms

6.  Tomatoes and a European cucumber from Flint Rock Farms

7.  Rye Bread (not pictured) from Sweetish Hill

I still had some chicken breasts in the freezer as well as some swiss chard, avocados, and a spaghetti squash in the fridge.  Since Sunday was the Superbowl, this food will last until the following Saturday, and I feed a family of four.  

I follow up my farmers market visit with a trip to the bulk section of my local grocery store.  I will write another post specifically about the bulk section but I purchase items such as grains, granola, dried fruit, peanut butter, and spices.  I am really trying to stay out of the grocery store as much as possible, but the bulk section is a great exception since I can find both local AND organic items.  

Is anyone else shopping at the farmers market?  Feel free to share your finds with me!  

Red Coconut Curry

I am always in search of easy, one pot dinners.  Lots of flavor, but less cleanup.  One pot wonders, as I like to call them, can feed a crowd but not leave your wallet empty.  It's that happy balance if you ask me.  Soups, stews, and....curry.  There is nothing more satisfying than the warmth and spice of red curry, especially in the winter.  It is bursting with flavor, but not overwhelming with heat.  

I love making red coconut curry.  It's easy, inexpensive, and you can certainly wow some guests if you make it for a dinner party.  I made this for dinner just the other night and it took me less than an hour to make from start to finish.  The dish can also be made vegetarian by not adding the shrimp, which I included in this recipe.  

I had some random vegetables in the fridge from my trip to the Cedar Park Farmers Market including mushrooms, bok choy, and pea shoots.   Pea shoots are the greens attached to peas, which grow above the soil.  They can be eaten raw in a salad or cooked like any other green.  I try to incorporate as many greens as I can in my recipes, and this dish is no exception.  I also added some red bell peppers and onions, which I always have on hand.  Any kind of meat can be used but I think shrimp is extra tasty with the red curry and coconut milk.  

Ingredients:

1 bell pepper (any color) sliced or chopped into bite size pieces

1 onion sliced or chopped into bite size pieces

6 mushrooms stems removed and sliced

1 bunch of bok choy sliced, both white and green parts

1 bunch of pea shoots (or another favorite green)-optional

1 lb raw shrimp

2 tsp grated or fresh ginger

2 TBS coconut oil (or other cooking oil)

1/2 cup of vegetable broth

2 heaping TBS of red curry paste (I like Thai Kitchen brand found in the international aisle of your supermarket)

1/2 can of full fat coconut milk (I use Thai Kitchen Organic)

Basmati rice-cooked according to directions

Directions:

Prep your vegetables and set aside.  Shell and devein your shrimp and set aside

On medium high heat, add the oil to a hot, large skillet or wok

Add the peppers, onions and mushrooms and cook for 3-5 min

Add the bok choy and cook for an additional 2-3 min

Add the vegetable broth, red curry paste, coconut milk, and ginger and cook until bubbling and hot

Finally, add the shrimp and pea shoots (if using) and cook until shrimp turns pink, about 3-5 min 

Serve with a side of rice such as basmati.  The rice will soak up the curry broth.

Enjoy!

Here We Go!

Thank you so much for stopping by It's So Gouda!  I hope this first blog post finds all of you well.  I know there are so many wonderful food blogs out there these days, but this is my little corner that I get to share with all of you.

I have been cooking since I was a kid and this blog will serve as a collector of all my favorite recipes, food finds, tastes of Austin, farmers market hauls, and maybe a tip or trick I have learned along the way.

I love food, cooking and eating it.  Good quality food has thankfully found its way to my home.  For the last few weeks, I have been buying and cooking what is in season from the farmers market and making my way, slowly, out of the grocery store.  And I couldn't be more happy.  I'm ready to share how passionate I am about cooking and to show how fun and rewarding it can truly be.

Thank you for sharing this journey with me.  I would love to hear from you so feel free to contact me any time with questions or comments!