Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!

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    Fava Beans and Purple Cabbage from our back garden

    Red Chili Eggs

    This was our delicious breakfast today. I woke up craving “Red Eggs”, a dish we used to get at Wishbone in Chicago. The sauce for this Huevos Rancheros type dish was made using leftover taco ingredients, cooked grass fed beef, chopped tomatoes, cilantro and Queso Fresco. I added a soaked and blended Ancho Chili pod to the sauce, which gave it a nice deep color and an amazing taste. I highly recommend making chili paste to add to your next Mexican feast. 

    For a simple chili paste: In a small bowl, soak one or two Ancho chili pods in boiling water for about 10 minutes. Remove the seeds and stem and blend in the blender with a little of the soaking water. Set aside.

    In a skillet, saute 1 chopped onion in a little olive oil. Add 2 large chopped tomatoes, or a large can of tomatoes, 2 or 3 tablespoons of the Ancho chili paste (to taste), chopped cilantro, any leftover taco meat you might have, or fake meat crumbles, or rinsed and drained canned beans. Season with celery salt and pepper, a sprinkle of cinnamon, a pinch of coriander powder, and smoked paprika. Cook until bubbly.

    Crips corn tortillas in a 350’ oven with olive oil spray.

    Cook sunny side up eggs in a low heat skillet with butter. Low heat keeps the edges from getting crispy.

    Place the crispy tortilla on a plate, add sunny side up egg, garnish with Queso Fresco, sliced scallions, sliced olives, Mexican Crema, plain yogurt or sour cream. Yum!

    masterchefonfox:

    delishytown's Citrusy Coconut Thai Linguine with Grilled Coconut Shrimp, Fennel & Grapefruit Salad, with Peanuts, Coconut Flakes and Thai Basil Oil

    I was contacted a couple weeks ago by Tumblr asking me if I wanted to be part of a MasterChef Mystery Box At Home Challenge. Hell yeah I do! I love MasterChef!  They got back to me right away, I’m in! They said they’re going to send me boxes of food to cook with. Ha ha, that’s awesome. On Friday afternoon the UPS guy pulled up with the first box from “Plated”, a company that sends fresh ingredients along with easy to follow recipes to people who want to cook dinner, but are to busy or tired to go the the store and figure out what to make. Inside was a silvery mini cooler full of ingredients, ice packets, and a letter which said my challenge was to create an “elevated dish using some or all of the ingredients” 

    Here’s what I had to work with: Green lentils, shrimp, linguini, soy sauce, grits, corn meal, a fennel bulb with fronds, a grapefruit, gorgonzola cheese, cheddar cheese, and unsweetened coconut milk. I wanted to use as many of the ingredients as possible. 

     I decided to make a Citrusy Coconut Thai Linguine with Grilled Coconut Shrimp, Fennel Grapefruit Salad garnished with Peanuts, Sweetened Coconut Flakes & Thai Basil Oil. It came out so delicious! I was a little thrown by the grapefruit because it has such a strong taste, but it was really good. My husband and I agreed that it was a refreshing bite against the creaminess of the coconut sauce.

    Here’s how I made this dish:

    For the shrimp marinade: Mix half the can of coconut milk, 1 tblsp miso paste, 2 tsp soy sauce, chopped fresh garlic, fresh grated ginger, a little brown sugar, black pepper, 1 tsp rice vinegar, & red chili paste. Place the shrimp in the marinade and set in the fridge.

    Mango Coconut sauce: In a blender, blend until creamy the other half of the coconut milk, a few grapefruit segments, 3/4 of a fresh mango, peeled and cubed (set aside the other 1/4 mango for the salad), 1/4 tsp smashed garlic, 1/2 tsp fresh grated ginger, 1/4 tsp turmeric, 1 tsp soy sauce, 1 tsp fish sauce, a dash of red pepper flakes. Blend and set in the fridge to cool. 

    Clean the blender and blend Thai basil with grape seed oil. Pour into a squeeze bottle and set in the fridge.

    Cook pasta al dente. Drain. Season with a sprinkle of soy sauce and a few dashes of sesame oil. Toss and set in the fridge to cool.

    For the salad: Thinly slice a fennel bulb, peel and segment grapefruit, slice yellow bell peppers, and the 1/4 fresh mango. Toss with a little grapefruit juice, lime juice and sesame oil. Set in the fridge to cool.

    Heat a grill pan to high. Brush the grates with a little grape seed oil. Grill the shrimp for 1 minute on each side, and remove to a plate, do not overcook. They continue to cook as they rest. 

    Toss the pasta with a little of the cooled mango coconut sauce, smear a little of the sauce on the plate, swirl the noodles into a nest. Add some of the salad on top of the noodles, top with grilled shrimp, garnish with sweet coconut flakes, crushed peanuts, fennel fronds, and Thai basil oil.

    Yum! Thanks MasterChef and Tumblr! This was a really fun and delicious challenge. Tonight I’m going to make lentil scrapple with the lentils and grits for Meatless Monday.

    Reblogging this because I wrote it! I made this recipe for Master Chef, Please Enjoy!

    Lemony Apple Pancake

    This was our delicious breakfast today. Our friends gave us two huge bags of apples from the tree in their front yard. And we have a bunch of lemons from another friends garden. So I thought it might be a good idea to make this Apple Pancake again. Yum! This is delicious and easy! You make this using the same batter as a Dutch Baby. It’s good to do the batter first and let it rest while you slice and cook the apples because the apples cook so quickly. I’ve done it the other way around and screwed up the texture of the pancake because I rushed through the batter.

    Heat oven to 400.

    In a blender, 4 eggs, 3/4 cup milk, 3/4 cup sifted all purpose flour, 1/2 tsp baking powder, dash of salt, a sprinkle of cinnamon, 1/2 tsp vanilla extract, 2 tblsp sugar, 2 tblsp melted butter. Blend for 30 seconds. Let the batter rest.

    Meanwhile, sauté 3 or 4 peeled & sliced apples in 2 tblsp butter for a few minutes. Add a sprinkle of cinnamon, some fresh grated nutmeg and a little salt to the cooking apples. Spread into a single layer, sprinkle with a tsp of sugar, pour the Dutch Baby batter over the apples, and bake for 15-20 minutes or so at 400. Garnish with powdered sugar and a squeeze of fresh lemon juice.

    Happy Saturday Tumblrs!

    Fruit salad grows on my block.

    This fruit was harvested in our neighborhood today. My husband and I took the fruit picker with us on a dog walk this morning and gleaned (stole) from trees overhanging the sidewalks, which is not really stealing according to local law. We picked two sweet apples from trees on the next block and several oranges from a tree up the street that’s loaded with hundreds of oranges. This orange tree is so sweet right now, covered in fruit that’s ripe and just perfect. The lemons are from a huge lemon tree on the south corner, which is covered with lemons so big they look like grapefruits. The blackberries, blueberries and strawberries are from our garden. My husband bought the nectarine last night when he went out for groceries. I don’t know where it grew but it was delicious in this fruit salad.

    Smokey Andouille Red Beans and Rice

    This sausage and two bean stew is delicious. I used small dried red beans that are sold in bulk or in a bag, and 1 can of organic red kidney beans. The small red beans are creamy and amazing when they cook down, and the kidney beans have a nice meaty bite. This is delicious and cheap and tastes even better the next day. This recipe makes a lot of stew so you can share it with your friends. We used smokey andouille sausage to build the flavor. If you don’t eat meat, use veggie sausage or just omit it. It’s easy to build flavor with paprika, chili powder, celery salt and fresh veggie stock. From the garden we used parsley, fennel, celery, and our first poblano pepper in this dish. Fresh garden vegetables have the best flavor. 

    Wash and sort dried red beans, cover with water and soak overnight. Soaking overnight helps them cook faster. Make veggie stock by simmering onions, celery, carrots, fresh fennel and garlic for 40 minutes or so. Strain stock and set aside. Or use a carton of purchased veggie or chicken stock. Or use both. 

    Sear sausage in a heavy bottomed stew pot and set aside. In the same pot sauté chopped veggies: 1 small sweet onion, 1 bell or poblano pepper, 2 celery stalks and 5 cloves of garlic in 2 tblsp olive oil. Rinse the soaked beans and add them to the pot with about 3 or 4 cups stock, 1 can of rinsed, drained kidney beans and the sausage. Season with 1 tsp smoked paprika, a little chipotle chili powder, 1 tsp ground coriander, 1/4 tsp cumin, and fresh ground black pepper. Turn heat to low and cover to simmer.

    I don’t salt at the beginning of the bean cooking process because I’ve read that it makes the beans take longer to cook. Once the beans soften a bit, after about 1/2 hour or 45 minutes, add celery salt to taste. Continue to cook, covered, stirring occasionally, until the beans are creamy and the gravy is thickened. Serve with parsley rice. 

    I cook rice in an unconventional way and it comes out almost perfect almost every time. I cook it sort of the way you cook pasta, in lots of water, then quickly strain and cover to steam. Rinse 1 cup Basmati rice in a sauce pan a few times until the water runs clear. Add 4 or more cups cold water and 1/2 tsp salt. Bring to a boil. Turn the heat to medium low and keep an eye on it. After simmering for 6-8 minutes or so, taste a few grains for texture. Once the rice is al dente, drain in a mesh strainer, add it quickly back to the pot with 2 tblsp chopped parsley and a little butter or olive oil and cover to steam. To make the fancy rice & beans presentation, ladle the bean stew into a soup dish, press the rice into a small bowl sprayed with olive oil spray, then turn it over on top of the bean and sausage stew. Yum! 

    Wish I lived in Idaho for this sale tomorrow, this is so awesome! I want to be pals with these people.

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