Wednesday, October 7, 2015

Maitake Mushroom-Kale Salad for #KaleDay2015

Are you celebrating National Kale Day? While I normally don't celebrate food holidays - think National Cream Puff Day on January 2nd or National Taffy Day on May 23rd or National Cake Day on November 26th - I actually really love National Kale Day.

Earlier this week I received from Maitake mushrooms from a friend whose family owns a farm in the Central Valley. Fun! I decided to incorporate those sweet and meaty fungi morsels into our celebratory kale salad.

Too bad my Enthusiastic Kitchen Elf is out of town for Fall Break. He's the best kale salad massager I know! So, I was left to my own devices to incorporate our favorite Fall green into a salad.

Ingredients serves 2
  • 2 C lacinto kale, thinly sliced
  • 1 T olive oil
  • 1/4 C fresh parsley, chopped
  • 1/2 C fresh cilantro, chopped
  • 2 C Maitake mushrooms, separated
  • 1 t sesame oil
  • 1 t soy sauce (or gluten-free tamari)
  • 1 T freshly squeezed orange juice

Place kale in a large mixing bowl. Add the olive oil. Massage will the greens lose their dusty, grey hue and turn into a brilliant emerald green. Fold in the parsley, cilantro, and mushrooms. Drizzle with sesame oil, soy sauce, and orange juice. Toss to coat. Let stand for 10 to 15 minutes for the mushrooms to soften slightly in the dressing.

Chili Verde Pork Posole for #FoodieExtravaganza

Foodie ExtravaganzaFor all my vegan friends, please avert your eyes. It's National Pork Month! For everyone else, read on because this was delicious!

Event hostess writes: Pork is among one of the most versatile meats we can work with... from skewers, to stews, to side dishes and main dishes... from bacon, to chops, jowls, ribs and roasts, pork can emphasize any flavor. Let your creativity soar this month as we celebrate National Pork Month. 

Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .

Thanks for joining us this month and hope you come back 

to see what we're celebrating next month! 

#FoodieExtravaganza's PorkFest...

Chile Verde Pork Posole


  • 1 lb tomatillos, husked, washed, and dried
  • 1 serrano pepper, halved and deseeded
  • 1 jalapeno, haved and deseeded
  • 1 onion, peeled and quartered
  • olive oil
  • 1 lb lean pork, cut into 1 1/2" cubes
  • 1/2 C flour
  • 1 T ground cumin
  • olive oil
  • 1 C onion, peeled and diced
  • 1 C celery, chopped
  • 1/2 C diced carrots
  • 3 cloves garlic, mashed
  • 2 C hominy (posole), drained
  • 3 C chicken stock or water
  • freshly ground salt
  • freshly ground pepper
  • 1/2 C fresh cilantro leaves, chopped (divided)
  • lime wedges for serving

Preheat the oven to 450 degrees F. On a parchment-lined baking sheet lay the tomatillos, peppers, and onion. Drizzle with olive oil and roast for 30 minutes. Let cool for 10 minutes. 

Mix the flour and ground cumin together in a medium mixing bowl. Roll the pork cubes until they are completely covered in flour.

In a Dutch oven or souppot, heat a splash of olive oil. Add the pork and brown on all sides. Add in onion, celery, carrots, garlic, hominy, and chicken stock. Bring to a boil. In the meantime, blend the roasted tomatillos, onions, and peppers. Pour the chile verde into the pot. Bring to a boil, again, reduce heat to a simmer and cover

Keep at a simmer and cook for at least 90 minutes. The pork should be tender. Season to taste with freshly ground salt and freshly ground pepper. Fold in 1/4 C chopped cilantro.

To serve, ladle into individual serving bowls. Garnish with more fresh cilantro and a lime wedge.

Tuesday, October 6, 2015

Kale Margarita for #kaleday2015

As we are kid-free for a week, have no homework or extracurricular schedules for the evening, I whipped up a mid-week cocktail in honor of National Kale Day.

I had made a Kale-Kissed Whiskey Algonquin for St. Patrick's Day, but decided to make a tequila-based libation for today. Cheers!

Ingredients makes one cocktail

  • 1 oz. tequila
  • 3 oz. freshly squeezed kale juice
  • 3/4 oz. freshly squeezed lemon juice
  • 3/4 oz. ginger syrup
  • ice cubes
  • fresh kale leaves for garnish

Place 2 to 3 ice cubes in your glass. Pour in kale juice, ginger syrup, lemon juice, and tequila. Stir gently to combine. Garnish with a small kale leaf and serve immediately.

Sign-Ups Are Open for the Great Food Blogger Cookie Swap v.2015 #fbcookieswap

I just signed up to participate in the 5th Annual Great Food Blogger Cookie Swap. Co-hosted by Love and Olive Oil and The Little Kitchen, this is one of my favorite ways to get some new cookie recipes and support a great cause at the same time. Besides, I have been doing this since 2012! My required $4 donation goes directly to Cookies for Kids' Cancer. Oh, and I get three dozen cookies in return, from three different bloggers. Sweet!

One of the agreements, though, is that I have to make cookies that I've never made before. So, I can't bake anything we've made and blogged before. Here's what I've made...

And this year?? I'm asking for any favorite cookie recipes from you, to expand my cookie repertoire. Shortbreads ship well. But, I'm open. Please. Pretty please! Leave me a comment or email me: constantmotioncamilla [at] gmail [dot] com. Thanks in advance. And, if you'd like to join the fun, check out the cookie swap announcement.

Monday, October 5, 2015

Pane Carasau for #TwelveLoaves

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers. Our host this month is me, Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads.

For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves enter last month's #TwelveLoaves Seeded Breads!

The Crackers, Crisps, and Flatbreads Basket...

If you'd like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!

Pane Carasau

A traditional Sardinian flatbread, this crisp cracker's name comes from the dough. You are supposed to roll it thin enough that you can read sheet music through it. I've always wanted to try it. This event gave me the perfect excuse. I am not sure I rolled them thin enough to see through them. But it was as thin as I could manage.


  • 1 T active dry yeast
  • 1 C warm water
  • 2 C all-purpose flour
  • 1-1/2 C semolina flour
  • olive oil
  • Freshly ground salt

In a large mixing bowl, combine the yeast with warm water.  Let bloom for 10 minutes, until the mixture is bubbly and foamy. Fold in the flours and gently form the dough into a ball. Cover the bowl with a clean towel and let it sit for an hour.  After an hour, knead the dough on a lightly floured surface for three minutes. Cover the bowl, again, and let the dough sit for another hour.

After an hour has passed, knead until smooth and elastic. Preheat your oven to 475 degrees F. Divide the dough into 8 pieces and place on a floured baking stone. 

Roll each piece out in a circle as thin as you can. It should be between 12 and 15" in diameter.

Brush the dough with a light coating of olive oil. Sprinkle with freshly ground salt.

Bake until the dough crisps up and browns a little bit. Mine took about 6 minutes. Let cool slightly before eating.

Crisped Mushrooms On Warmed Le Welsche

Le Welshe, made of cows' milk in Alsace by noted Munster-maker Fromagerie Haxaire, is a close relative to Alsacian Munster, Le Welsche has a peachy-colored rind that's washed with Alsacian Marc de Gewurtztraminer. This soft cheese is both fruity and yeasty with an aroma that is more pungent than its flavor.

  • 1 wheel of Le Welshe cheese
  • 1 to 2 C mushrooms (I used canary oysters, oysters, and shitakes)
  • 1 T butter
  • freshly ground salt
  • freshly ground pepper
  • 2 T fresh parsley, chopped
  • bread slices or crackers for serving

Melt butter in a large, flat-bottom pan. When the butter begins to brown, lay your mushrooms in the pan. Let the mushrooms brown and crisp. Flip the mushrooms and crisp them on the other side. Only after they are crisp should you season them. Adding salt when they are cooking will lead to soggy mushrooms. Season to taste with salt and pepper. Fold in parsley right before serving.

Heat the Le Welshe in the oven - at 250 degrees F - until it's softened but still holding it's shape. It'll taste just the same if it's more melted; it just won't look as pretty.

To serve, place the warmed wheel on a plate and top with crisped mushrooms. Serve with bread or crackers. 

You'll see this in my #MerlotMe post later this week, paired with a Merlot from Duckhorn Vineyards.

#handcraftededibles: Masala Chai Spice Blend + Coconut Masala Chai Tea {Dairy-Free}

In an effort to make all of my holiday gifts this year, I invited some of my favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we'll be sharing recipes from libations (last week's theme) to cookie platters and everything in between. Hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

This week, we're sharing our favorite homemade spice blends and, perhaps, ways to use them.

Thanks to these gals and their sensational spice blends!

Next week, check back for our recipes for special diets; dishes that may be gluten-free, dairy-free, sugar-free, soy-free, or nut-free. Or check out our #handcraftededibles pinterest board.

Masala Chai Spice Blend 

While I am both a coffee and tea drinker, the other three Manns love their tea. The Precise Kitchen Elf loves roasted rice tea; the Enthusiastic Kitchen Elf plucks mint from his herb garden and pours hot water over it. And my Love really loves chai. I decided to share a giftable chai tea spice blend...and a recipe for making a dairy-free chai.

  • 1 T ground nutmeg
  • 1 T ground ginger
  • 1 T ground cardamom
  • 1 t ground pepper
  • 1 T ground cinnamon
  • 1 t ground cloves
  • 1/2 t ground fennel seeds
  • 1/2 t ground mace
  • 1/2 t vanilla bean powder

Mix all the spices together well. Use a small funnel to get the spice blend into giftable jars.

I'll share my jar labels later in this series

Coconut Masala Chai Tea 

Ingredients makes 2 
  • 1 C coconut milk
  • 1 C water
  • 1 T raw honey
  • 3 T loose black tea leaves (or three tea bags)
  • 1 to 2 T masala chai spice blend, depending on taste preference

Mix the coconut milk and water in a medium saucepan. Bring to a simmer. Add in the honey, tea, and spice blend. Whisk to mix well. Heat at a low simmer, again, and hold at a simmer for approximately 4 to 6 minutes. Taste the tea and add more honey or spices to your preference. Pour through a strainer (to remove the tea leaves) and serve immediately.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

Not-There-Yet Samosas

I debated whether of not to post this...since they were declared "not there yet." But I've posted flops before and this wasn't quite that. It's passable and I liked them. But the mini-foodie disagreed with me.

The Enthusiastic Kitchen Elf has been wanting to make baked samosas. So, on their first evening of Fall Break, we gave it a go. Jake, the Precise Kitchen Elf, and I all thought they were great. EKE said, "Mommy, they're not there yet." He didn't like the meat I put in the filling and he said that the dough was too doughy - "not quite crisp enough." So, we'll try again. But these are our Not-There-Yet Samosas.

  • 2 C cubed potatoes, boiled and slightly smashed
  • 1 C green peas, blanched
  • 1/2 pound ground turkey
  • 1 large onion, finely diced
  • 3 cloves garlic, crushed and minced
  • 1" knob fresh ginger, finely grated
  • 1/2 t organic yellow mustard seeds*
  • 1 t garam masala (you can find my version in this post: Lamb Tikka Masala)
  • 1 t curry leaves*
  • 2 C flour
  • 2/3 t baking powder
  • 1 T Ajwain seeds*
  • 1 C warm water
  • 5 T olive (I used olive oil)
  • 1 t freshly ground salt
To Serve


Make the dough first so that you can make the filling while the dough rests. In a medium mixing bowl add flour, baking powder, salt, Ajwain seeds, and oil. Mix well. Pour in water and knead to a sticky dough. If too sticky, add more flour 1 T at a time. You don't want the dough too stiff. Cover with a wet cloth and set aside for 30 minutes and make your filling.

Heat olive oil in a large, flat-bottom pan and add the onions, garlic, ginger and spices. Cook till spices are fragrant and the onions translucent. Add in the ground turkey and cook till browned completely. Season to taste with salt and pepper. Set aside to cool.

To Assemble
Preheat oven to 350 degrees F while you form the samosa. After the dough rests for 30 minutes, pull off slightly larger than golf-ball sized pieces of dough. Use a rolling pin to flatten each ball into a large circle on a floured piece of parchment paper. Cut the circle in half to form a semi-circle.

Place a heap of the filling in the middle and fold the dough into a triangle shape. Pinch the edges together to form seal. Place the samosas on a parchment-lined baking sheet. 

Brush the samosas with oil all over. Then bake in the pre-heated oven for 30 to 35 minutes. The samosas should be crisped and lightly browned. Serve immediately with a side of chutney.

So, these are not-there-yet, according to the EKE. We'll be tweaking the recipe and reposting soon. Right now, the Kitchen Elves are off on vacation with my parents. And there is no cooking going on there!

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

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