Culinary Adventures with Camilla

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! This month Rebekah of  Making Miracles  is hosting this month's #FoodieExtravaganza. She wrote: " November is National Peanut Butter Lover's Month. Make a dish that incorporates any form of peanut butter; sweet or savory! (If you have peanut allergies in your house - feel free to use any other nut butter!)" Love it.  Here's the list of our peanut butter creations... Asian Peanut Noodles with Chicken by Making Miracles Beef Satay with Peanut Sauce by Karen's Kitchen Stories C...

I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. This month, Kelly of  Passion Kneaded   is hosting. So, here goes... December's Crazy In gredient Challenge = nutmeg and rice The nutmeg tree is native to the Moluccas which are also known as the Spice Islands of Indonesia.  For centuries the Dutch East India Company kept the location and cultivation of the trees a fiercely guarded secret. The Dutch still use more nutmeg than most in their regional cuisine. The nutmeg tree - scientific name Myristica fragrans - is unique among spices in that the fruit produces two distinct spices: nutmeg and mace. The outside of the seed is a lace-like sheath; that is the mace. The seed itself is nutmeg. Connecticut is known as 'The Nutmeg State' because Yankee peddlers used to sell carved "nutmegs" to naive homecooks. I decided to make pork koftas in a spiced tomato sauce a...

Since we loved Omani Kofta with Zucchini Sauce so much, I decided to cook my version of a Pakistani Koftay as we continue in our Cooking Around the World Adventure . These are not grilled; instead they are simmered in a fragrant curry-tomato sauce with lentils. Please note that this is not a traditional recipe. I took lots and lots of culinary liberties. But, like their Omani counterparts, these were a hit! I also loved that I was able to use some leftover grilled bell peppers and fresh tomatoes from my friends' garden. Thanks, Belle and Randy! For the koftay 1 pound 96/4 organic, grassfed ground beef 1 T parsley, finely chopped (about a handful) 1 T cilantro, finely chopped 1 T basil, finely chopped 1 t oregano, finely chopped 1 t ground cinnamon 1 t ground coriander 1 t ground cumin freshly ground sea salt freshly ground pepper Blend everything together in a large mixing bowl so that the spices and herbs are equally distributed. For the curry ...

Inspired by The Global Table Adventure's Kofta with Zucchini Sauce post - from when Sasha and her family traveled by table to Oman - I decided to do a fast and loose version for our own Cooking Around the World Adventure . I varied the ingredients based on what I had in our CSA box and from a friend's garden. One bite in and this dish catapulted to the top of our lists and silence descended around the table as we stuffed our faces and moaned appreciatively. Yes, it is that good. For the Kofta: 1 pound 96/4 organic, grassfed ground beef 1 T parsley, finely chopped (about a handful) 1 T cilantro, finely chopped 1 T basil, finely chopped 1 t oregano, finely chopped 1 leek, trimmed and chopped 1 t ground cinnamon 1 t ground coriander 1 t ground cumin freshly ground sea salt freshly ground pepper 2 T sliced almonds Mix all of the ingredients together in a large mixing bowl. Knead until all the herbs and spices are evenly distributed. Roll the meat...