Culinary Adventures with Camilla

It's hard to believe that we're already in 2019...where did the year go?! So, here we are for the first 2019 installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . And this month she has us traveling by tabletop to Ethiopia. She wrote: "We will start off 2019 with a trip back to African roots with a gorgeous and delicious African country! Ethiopia!" Check out all the wonderful Ethiopian dishes prepared by fellow Eat the World members and share with #eattheworld. Juli: Misir Wot - Ethiopian Red Lentil Stew   Sue: Ethiopian Beef Tibs   Amy: Buticha - Ethiopian Hummus   Syama: Himbasha - Ethiopian Spiced Bread  Evelyne: Flavor-Packed Ethiopian Shekla Tibs   Lynda: Tikel Gomen (Ethiopian Cabbage & Potatoes)   Wendy: Doro Wat and Atkilt   Camilla: Ye’abesha Gomen (Ethiopian Collard Greens) When I thought about what to make, I revisited Yemarina Yewotet Dabo (E...

Remember that we kicked off Fish Friday Foodies earlier this year. It's a group of seafood-loving bloggers, coordinated by Wendy of  A Day in the Life on the Farm . We share fish and seafood recipes on the third Friday of the month.  This month, Heather of All Roads Lead to the Kitchen   is  hosting. Here was her challenge to the group: " Let's create some tasty fish and seafood burger recipes to throw on the grill since summer is in full swing (Well, for those of us in the Northern Hemisphere)! They don't have to be cooked on the grill. Large burgers or sliders are fine. Please be sure to feature chopped/minced/ground fish or seafood here (by hand or in the food processor), NOT whole fillets." The only seafood burger I've ever made was this one (above) - salmon patties with homemade cuttlefish buns . But I'm always up for an adventure and a culinary challenge! I had considered a shrimp burger but noticed that several of the bloggers had pl...

The  Foodie Reads 2016 Challenge  is in full swing and we have entered our second month. I am hopping between three or four different books this month so far, but this is the one that landed on the top of the stack and is the first one I've finished: Smoke and Pickles: Recipes and Stories from a New Southern Kitchen  by Edward Lee.* My Enthusiastic Kitchen Elf and I love snuggling up on the couch and watching the episodes of Mind of a Chef that feature Chef Edward. It's Season Three in case you were wondering! Actually I bought the cookbook specifically because we are enjoying the show. We stream the episodes on NetFlix since we don't have any TV stations. And while we enjoy his episodes, I really loved his book. More of his story-telling comes through and more of his passion about food. It's a stunning book with accessible recipes. In addition to the incredible recipes, the book itself is a great read. Chef Edward has an authoritative voice and his narra...

We headed to Sierra Leone next on our Cooking Around the World Adventure . On the Map Sierra Leone is located on the west coast of Africa, bordered by Guinea to the north and northeast, Liberia to the south and southeast, and the Atlantic Ocean to the west. from LonelyPlanet.com A Few Fun Facts Sierra Leone gained its independence from Great Britain on April 27th, 1961. The name of the country, from the Portuguese Serra Leao , means "Lion Mountain Range." English is the official language of Sierra Leone; however Krio, a language derived from English and several African languages, is widely spoken in all parts of the country. On February 14, 1972, the country made headlines when the world's third-largest gem-quality diamond – called the Star of Sierra Leone – was discovered in Koidu. Over two-thirds of all adults in Sierra Leone are illiterate and the country has high infant mortality and low life expectancy rates. The maternal death rate of Sierra Leone...

When the family festivities continued, they wanted to do a dinner at my aunt and uncle's timeshare. And they asked if the enthusiastic kitchen elf would make something. He immediately declared, "I'm going to make Lion's Head Soup for them, Mommy." And he did. He brought his own utensils, my pots, and the ingredients. It was a hit! I think the family was impressed with his culinary prowess. 2 lbs ground meat (we used turkey) 1/2 onion, diced 2 cloves of garlic, diced 4 shallots, diced 2 T gluten-free flour 2 T minced ginger 2 T minced garlic 4 T minced cilantro 1 bunch collard greens 1 C roughly chopped oyster mushrooms 1 bunch baby onions with greens, sliced freshly ground pepper 6 T gluten-free soy sauce 4 T toasted sesame oil 8 C organic chicken broth 1. Wash and dry the greens. Cut crosswise into 1/2" strips. 2. In a medium bowl, combine the turkey with the onion, garlic, shallots, ginger, and 2 T cilantro. Mix ...

Frittata, in Italy, is usually a Sunday dinner kinda thing  that uses up all the leftovers from the week. And since it's almost CSA delivery day again, I whipped up a veggie frittata for a post fossil-hunting picnic. 1 fennel bulb, trimmed and thinly sliced 2 C collard greens, chiffonaded and blanched 6 carrots, sliced into thin coins 1 zucchini or yellow summer squash, julienned 2 T fresh basil freshly ground sea salt freshly ground pepper 8 eggs splash of milk 1/2 C shredded parmesan Butter your baking dish and layer in your veggies. Sprinkle with cheese. Top with eggs beaten with milk. Sprinkle with freshly ground sea salt and pepper.  Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and return to the oven for an additional 10 minutes. Let cool slightly. Cut into squares and serve warm or cold.

Looking for a quick dinner to throw together at the end of a busy holiday weekend - Happy Memorial Day! - I realized that I had all of the ingredients I needed for the  Food Matters Project  assignment this week. So, tonight, after picking up the boys from their friend's house, I came home and whipped up my version of Bittman's Beans 'N Greens Burrito. The recipe was selected by Jacqui of Good Things Grow .  Click here for what our week's hostess created in her kitchen. And to see what the other bloggers cooked and blogged, click here and look in the comments section. This was so simple, I almost loathe to call it a recipe. But maybe that's the beauty of it... I had a bunch of collard greens and zucchini in my High Ground Organics CSA box; I always have garlic; and I had a cans of organic red kidney beans and black beans in the cupboard. Done deal! In a large, flat-bottomed pan I browned minced garlic in a splash of olive oil. Then I ad...