I’m finally able to log back in as an administrator and take control of the system again. That being said, it’s time to continue on our path of interesting recipes, lighter fare, and more. There’s so much I want to share with you from the kitchen of the Wannabe Gourmet, and it looks like 2014 is going to be a good year to do that! – Jonathan
I’ve opened up Silver Blue Photography ( http://silverbluephotography.com ) for those who asked to purchase some of the photos of the food I post here. Getting all that set up, however, has taken me away from field testing a lot of the food that you’re used to seeing here on The Wannabe Gourmet. It will be returning, soon!
– Jonathan
It’s just been a whirlwind of activity for The Wannabe Gourmet. Dealing with this winter flu (strange, we’ve not seemed to have HAD a winter), learning a new camera, filing for domains to be discontinued (if I’ve not been paid for them, why am I hosting them?), work, and more… I’ve been cooking, still, but it’s been my easy-peasy go-to items that don’t need to be showcased time and again.
I hope, soon, to have other, new recipes (or new takes on older favourites) to share with you all.
John / Silver Blue / The Wannabe Gourmet
You can control the heat of this soup by reducing (or eliminating) the cayenne and/or black pepper, and reducing the amount of fresh ginger. I just happen to like it very hot, and hate it when I’m served a dish where it appears the Chef is being apologetic for adding spices.
1 boneless, skinless chicken breast (between 6-8 ounces), cubed
1 regular size can of Cannellini (White Kidney) beans, drained, and rinsed
1 can of diced, fire roasted tomatoes
Spices:
1 tsp ground cumin
1 tsp dried English Mustard powder
1 tsp celery seeds (whole or ground)
1 tsp garlic powder
1 tsp black pepper
1 tbsp fresh grated ginger
1/2 tsp ground cayenne pepper
1/2 tsp Amarillo powder (a type of powdered Mexican food colouring)
Fresh cold water
In a medium sized pot, place beans, chicken, tomatoes and spices. Stir to combine. Add enough fresh, cold water to cover the solids and slowly bring to a simmer.
Allow to cool for 20-25 minutes (to cook the chicken, and to allow the flavours to meld). (If you do not have Amarillo powder (normally available on the International aisle of most supermarkets), feel free to omit. I added it, in order to imbue a golden hue to contrast against the red of the tomatoes for the Autumn like feel…)
Serves: 3-4
Vegetarian Option: Omit chicken and substitute cubed firm tofu, adding during the last 5 minutes or so, so the tofu does not disintegrate.
This soup will freeze well for up to 3 months. NB: If making the vegetarian option, I’d suggest freezing without the inclusion of the tofu, and adding once you defrost and reheat.
Swap out your “French Fries” for oven roasted sweet potatoes, steam up some carrots, asparagus, zucchini and squash, grill a London Broil to perfect pinky medium rare, slice fresh tomatoes and cucumbers for a refreshingly crisp and flavourful side dish, and make homemade mini-bundt cakelettes with a powdered sugar glaze.
Simple, quick (from start to finish, less than 45 minutes, and most of that is baking the cakelettes), and the food stretches amazingly. 3 large sweet potatoes serve 4 people, as does a nice 1.5 lb London Broil. A homemade recipe for chocolate cake (used in the mini bundt pan) makes 24 cakelettes, which serves 12.
The Hot Water Chocolate Cake recipe:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk, scant
1/2 cup vegetable oil
1 tbsp vanilla extract
1 cup boiling water
Prepare your mini bundt pans by spraying with a non-stick spray that includes flour (alternatively, butter and dust with flour). Set aside. Preheat oven to 350 F.
In a large bowl, stir together your dry ingredients (the sugar, flour, cocoa, baking powder, baking soda and salt. Contrary to other recipes, the sugar IS a dry ingredient in this recipe.) Add the wet: eggs, milk, oil and vanilla, and mix for 2 minutes on medium speed of mixer. Using a rubber spatula, stir in the boiling water. Don’t worry, this batter will be thin, but that’s okay. Fill the mini bundt wells about 3/4 full of the mixture. You should have just enough batter to fill all 24 wells, if you scrape down the bowl.
Bake 30 to 35 minutes, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove from pans and place on a wire rack to cool completely.
Easy, peasy, and so delicious.
2 Albacore tuna steaks
8 ounces Basmati rice
1 medium onion, chopped
3 tbsp butter
8 ounces sliced mushrooms, sauteed
Heat oven to 425F. Place tuna steaks in a baking dish and add 2 cups of water. Bake, covered in foil, for 25-30 minutes, or until tuna flakes and is cooked through. Drain off cooking liquid and reserve. Using forks, flake the tuna.
In a medium sized saucepan with a tight fitting lid, melt butter, and sauté onion until just translucent. Add Basmati rice and swirl around with onion and butter to coat.
Add enough water to the reserved cooking liquid (if necessary) to make 2 cups of liquid. Add to the rice, stir to combine, and bring to a boil. Reduce to low and clamp on the lid. Allow to cook for 15-20 minutes or until all liquid is evaporated.
Turn the rice out into a serving dish and, using forks or bamboo spatulas to combine, add tuna and mushrooms. (Never use spoons because that makes the rice gummy.) A nice addition might be freshly cooked peas, asparagus cuts, or even broccoli florets. Some people might like quartered hard boiled eggs (I recommend 3 or 4 eggs be used), and you may sprinkle with dill, cilantro, or parsley for additional colour if desired.
Serves 4, generously.
