Cooking for the folks

I’m trying to be creative with meals that I cook for folks. Something that fit all of their food requirements-dad diabetic, mom on blood thinner. I think I got dad’s requirements but mom’s are harder. For not it’s it’s bit of trial and error. They are going to see the dr in October and we will find out how well I’m doing.

So the first meal was chili with black beans, sweet potatoes and corn. This week was a vegan spicy lentil soup. I didn’t make it because it was vegan I made it because it is so delicious.

I made this soup once before for my friends that came and help me packing and purging. It was so delicious. This time I didn’t have that great curry powder I used but I did buy garam masala so I use that instead. It was a success. They like the spices. Dad even ate a lot of it. I sauteed kale with garlic on the side so mom didn’t have to have it.

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added carrots and sweet potatoes

Update on the cats: they are getting used to their new environment. They have found their way up on the ledge in the kitchen. Ollie sleeps up there daily.

And here’s an extra picture of the boys, just because.

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The first meal

The humidity is lower this week and I decided I can work in the kitchen with out being dreanch in sweat. So I decided to do a crock pot meal for Monday’s dinner. The first meal I making is Crock Pot Chili and I’m using Slow Cooker Taco Spice Chili recipe from sally’sbakingaddition.

[hahaha! When I started this post the humidity and heat had lowered and it was bearable to do some cooking in the kitchen. But today as I patiently wait for our meal to be done, the only place I can find to be cool is in front of the front jalousie window laying on the wooden floors like my cats in an afternoon fog of sleepiness because of the heat and humidity]

I picked this recipe because the different ingredients in–sweet potatoes, corn, bell pepper and black beans. [I slipped in some mushroom to just to use it up before it went bad] I wanted to give my parents a little more diversity in their diet. Change it up. I hope they like it.

Made some slight adjustments in the recipe as I found out that Mom’s crockpot is smaller than I thought it was. I just put 1 can of diced tomatoes and I didn’t add quinoa because there was no more room in the pot. We were having “hapa” rice [half brown and white rice] so that filled in for the quinoa.

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Right before I turned it on low for 7 hours.

Very easy and delicous. I can see with the addition of quinoa at the end it would be extremely hearty. Love all the veggies and black beans in it. I would most definitely make it again.

Next up, mango jam. There are mangos waiting in the fruit bin to use them up.

food pictures 01 . . . .

Wow! I just cleaned out my old laptop to make room for my new one. My pictures were crazy–especially my food pictures. I don’t know how I did it. I wanted to reshare with you the pictures and the recipes that went with them. I’ll keep posting them until I don’t have anymore to share.

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pear cake

This is a favorite of my friend, Steve. He always talk about it. It’s so moist from the many juicy pears. If you love pears or happen to have a bunch of ripe pears to use up this is a recipe for you: original or my testing on my old blog

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frying up some sweet potato rice doughnuts

These are so good, taste and looks. not to oily because of the rice flour. After it’s fried up it gets rolled in a cinnamon sugar and a great orange-y color from the sweet potato. Here’s my old post with the recipe and more pictures.

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My Strawberry Layer Cake

This cake has been tweak a bit since the beginning. It still one of my favorite during strawberry season. I love layer cake and this is quite beautiful. I add cinnamon to the batter because I think it brings out the sweetness of the strawberries. I came up with proportions because all the other recipes had so much powder sugar which was so sweet. I like the tanginess of the cream cheese to show up.

April’s Strawberry Cake
Bake: 325º
Time: 45 minutes to 1 hour
2 loaf pans or 2 9″ round cake pans

2 cups of cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 cup butter, room temperature
1 1/2 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream, buttermilk or yogurt (I like buttermilk the best)
1 cup strawberries, slice half and mash the other half (you can use frozen strawberries)

Sift together dry ingredients, place on the side. Cream together butter and sugar to light and fluffy. Add eggs one at a time to butter/sugar mixture. Making sure egg is mixed in well, then add in the vanilla. Mix dry and wet (sour cream or buttermilk or yogurt) ingredients alternately in 3 addition ending with dry to butter, sugar and egg mixture. Be careful not to over mix. Fold in your strawberries by hand. Pour into loaf pans or cake pans. Bake for 45 min.–1 hour. Cake test should come out clean. Cake should be totally cooled before if frosting.

April’s Cream Cheese Frosting
For a 2 layer cake or 18- 24 cupcakes

2 8oz package cream cheese, at room temperature
4 tbsp of unsalted butter, at room temperature
1 tsp vanilla
1 c powder sugar, shifted

Mix cream cheese and butter blend and smooth. Add in vanilla then powder sugar slowly to blend well and smooth. If the frosting is too soft, put it in the refrigerator till it firms up.

Please note: I’ve flavored this frosting dried strawberries that I grind up to a power and added to frosting and mix well. It turns the frosting this pretty speckled pink with subtle strawberry taste. Worth the try.

Hope you have time to try out one or two of these recipes. People will love you when you recipe test. Haha.