There is such a thing called season fatigue. It happens when one season is ending and another begins. Let’s be honest, the fatigue sets in about a month before the new season actually begins. You know that itchy feeling you get when you are ready for fall?
You are done with mowing the grass, washing bug splatters off the windshield, and you find yourself wearing a sweater to work because the weatherman said that it will be in the low 80s today. Think about that. If it is springtime and the weatherman says low 80s, the shorts and tank are donned faster than you can say Off! mosquito spray.
As we tiptoe into the cooler waters of fall, there are a few areas of summer we may still want to hold on to and linger a while before we let them go. The slowing down of summertime we enjoy such as eating outside, grilling, nibbling on smaller plates and chilling over longer conversations.
For today’s foodie Friday, I got to thinking. What would be better than to share a dinner idea that has us transitioning from summer to fall? The ingredients really can be anything but should follow along this format:
GRILLING + SUMMER STAPLE + FALL INGREDENT = #summer2fall
It’s that simple really. I can’t wait to hear what combinations you come up with or dream up. By all means, comment before you actually make dinner. Just be sure to come back and share a photo or two. We’re in this together.
How does a grilled tostada with grilled sweet potatoes and grilled chicken sound, to get you started?
cheese omelets
When I was a kid, my mom made runny, undercooked, boring scrambled eggs. I decided to take matters in my own hands and learned how to 1) make dry scrambled eggs and 2) kicked it up a notch and learned how to make cheese omelets. Never again did I have runny, undercooked, boring scrambled eggs. Thanks mom!
What is your favorite international cuisine?
slow food from France and Italy
I like the country rustic fare from just about anywhere: fresh fish plucked from the sea, lightly but perfectly seasoned, wine with brie and fruit and long conversations, and whole chicken simmered in broth with garlic. I can appreciate fancy food yet I fall in love with simplicity that is delicious.
What is always in your refrigerator at home?
good, grass-fed butter
whole whipping cream
parmesan cheese
farm eggs
large curd cottage cheese
whole milk plain yogurt
brussel sprouts
thyme
minced garlic in a jar (what, you didn’t think I always mince my own garlic, did you?)
What is your go-to ingredients that you use time and time again?
What is a cooking tip that you would like to share with beginning cooks?
Sign up for Cook’s Illustrated because they will absolutely teach you how to cook
When you’re not cooking, what are your favorite pastimes?
kayaking, fishing or just hanging out in the lake, remodeling, landscaping, going for drives with my husband and hanging out with family.
What else would you like us to know about you? I need a clutter-free zone to function properly.
Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.
It’s no secret that our family loves Asian food, especially the deliciousness at our favorite Thai restaurant. In fact, they serve the best spring rolls in town; I’m not even kidding. They’re made with vegetables and wrapped in a crunchy, flaky shell. So flavorful!
I’ve always wondered how to make spring rolls, more so how to get that crunchy, flaky shell. After eating there not too long ago, I decided to come up with my own spring roll recipe. I wasn’t exactly sure what kind of wrap to use; I knew I didn’t want the traditional egg roll wrap. But we were in luck when we visited a small Asian store in Rogers, and they pointed us to a deep freezer full of spring roll wraps. We grabbed a couple packs in hopes of creating our favorite side.
Chicken fried rice is a whole other matter. My husband makes the best fried rice in town. It’s filled with carrots, peas, onions, eggs… It’s chock full of delicious flavors.
We decided to stuff our spring rolls with fried rice… Nothing else, just chicken fried rice in a spring roll wrap.
Then we deep fried every single spring roll in canola oil, transforming each one into crunchy, flaky rolls of fried rice goodness.
I could lie and say we shared them with neighbors… But they disappeared so quickly, that sadly, it was impossible to share the goodness. BUT I’m sharing the recipe with you, so you can enjoy them too. Be sure to grab our recipe for Chicken Fried Rice, a dish that’s even tastier when it’s made from scratch at home. Enjoy!
Mel Lockcuff: Chicken Fried Rice Spring Rolls {Foodie Friday}
Ingredients
5 cups chicken fried rice (made with Riceland Extra Long Grain Rice)
1 pack spring roll wraps
2 tablespoons flour
3/4 tablespoon water
Instructions
Mix flour and water to paste consistency.
Prepare spring roll wraps according to package directions.
Spoon ⅛ to ¼ cup fried rice into corner of each wrap.
Fold said corner over mixture, fold left and right sides in to form a more rectangular shape, and then roll almost to where it’s wrapped tight.
Dab a bit of the flour/water paste to tip of wrap and finish wrapping tightly.
Drop each spring roll into pre-heated deep fryer, or a pan with at least ½ inch canola oil.
Fry ‘til golden brown; remove and drain before serving.
Serve while warm with your favorite sauce.
Notes
And there you have it. This recipe makes 1-2 dozen spring rolls. It’s such an easy recipe to make, especially if you’re using leftover fried rice. Spring rolls make a great snack or side. And warning: They will disappear FAST! So, grab ‘em while you can!
Growing up, we always had a garden. Tomatoes were a family favorite, and we’d eat tomato sandwiches like they were going out of style. That and corn on the cob. Of course, chocolate always reminds me of my Grandma Atkins. She always had something sweet and delicious waiting for us on her kitchen counter, much to my mom’s dismay I’m sure. It usually involved chocolate, because as Grandma liked to say, she and I were fellow choco-holics. But she also made me eat my veggies, and I still have never been able to make creamed peas and potatoes quite like Grandma’s. Of course, a good burger reminds me of my Grandma Delaney. She raised cattle, and all it seemed she ever made, or even had in her freezer/fridge, were hamburgers. To this day, I LOVE a good burger.
What is your favorite international cuisine?
Our family loves Asian food, especially Thai. But I think my personal favorite would be Mexican food. I could eat enchiladas, tacos, flautas, and tamales for breakfast, lunch, and dinner all day every day. My mouth is starting to water just thinking about it.
What is always in your refrigerator at home?
We always have milk, eggs, butter (real butter), our favorite Black Cherry Greek Yogurt, ketchup, and cheddar cheese in our fridge. Of course, I usually have a bag of chocolate chips lurking around in the freezer part too (One can never run out of chocolate chips; it would be a travesty).
What is your go-to ingredients that you use time and time again? Butter. Definitely butter. It used to be margarine, until I experienced the difference a good stick of butter can make.
Do you have a favorite food indulgence?
Cheesecake has always been a favorite, especially Raspberry White Chocolate Cheesecake with a chocolate cookie crust. And then again, I love a good, homemade chocolate chip cookie.
What is your most used cookbook?
There are a few, honestly. Both the family cookbook binder we received as a wedding present and my Grandma’s recipe box are precious to me, and I’ve used them time and again. Of course, I also love my Pennsylvania Grange cookbook Dan’s grandmother gave us when we got married. And I love the old school fundraiser cookbooks my mom used to submit recipes to, as well. All my favorites seem to center around family.
What is your favorite kitchen gadget?
Definitely my KitchenAid mixer. I don’t know what I ever did without it. I use it for EVERYTHING, from mixing up bread to making cookies.
Do you have a favorite food indulgence? What is your go-to ingredient that you use time and time again? What is your favorite food meal to cook at home?
Chicken Enchilada Skillet Casserole… or Chicken Tacos.
What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to branch out and try new things, whether it’s a new ingredient, a new kitchen tool, or a new recipe. Experimenting is a HUGE part of learning to cook.
When you’re not cooking, what are your favorite pastimes?
I’m a homeschool mom and a full-time business owner, so both keep me pretty busy. I love to read, craft, work on DIY projects, watch movies, garden and spend time in the great outdoors. We absolutely love traveling together as a family, especially when it involves a good road trip, exploring back roads and wilderness camping. And while I’m waiting for the new season of Call the Midwife, I love watching old re-runs of The Middle.
What else would you like us to know about you?
Thank you for allowing me to share a recipe and a little piece of my world with you!
Mel is a wife and homeschool mom to 2 boys, as well as a lifestyle and travel blogger. She and her family live in Northwest Arkansas. Mel blogs at Adventures of Mel, where she loves to share adventures in crafts, food, travel, DIY, natural living, backyard escapades, and more. She recently published her first eBook, Blog Design Elements of Success. Her work has also been featured on Only in Arkansas, Visit Rogers Arkansas, Great Day Farms, and 66TheMotherRoad Magazine.
Connect with Mel: Adventures of Mel
http://instagram.com/mellockcuff
http://facebook.com/adventuresofmel
For anyone living a gluten free lifestyle, pizza is more than likely missing from their food options. Traditional pizza was omitted from my diet until Robin DeVore of Riceland Foods recently divulged such a thing as a rice based pizza crust.
This recipe is easy, healthy and inexpensive to prepare and will have you thinking outside of the pizza box using rice. And September happens to be National Rice Month so let’s celebrate one of America’s favorite foods.
Preheat the oven to 400?F.
Gluten Free Rice Pizza Crust
2 cups of uncooked rice (long grain or short grain rice or brown rice) Cook as directed in a medium saucepan and tight lid* and set aside to slightly cool.
2 large eggs
1 cup shredded mozzarella cheese
1 teaspoon cayenne hot sauce or sriracha (add more or less depending on your taste preference)
In a mixing bowl, combine and mix well the cooked rice, beaten eggs and mozzarella cheese and cayenne pepper sauce or sriracha.
Transfer the rice mixture to a lightly greased 12-18-inch pizza pan ensuring to cover the bottoms and the sides.
Bake crust in a preheated 400?F oven for 10-12 minutes or until set and slightly golden brown.
Remove from oven and cool before adding toppings.
Tasty Simple Pizza Sauce
My grandmother always stressed simplicity in recipes to enjoy all the flavors mother nature offers. She taught me this recipe more than 40 years ago and it pairs nicely with this rice pizza crust.
1 can (32-ounce) of whole or diced tomatoes (I used a can of fire-roasted whole tomatoes)
6-8 garlic cloves, roughly chopped
2 teaspoons balsamic vinegar
1 teaspoon olive oil
salt to taste
pepper to taste
Combine the entire can of tomatoes, garlic, vinegar, a dash of salt, some pepper and olive oil in a food processor or blender. Blend the ingredients until the sauce is pureed. Taste and add salt and pepper to your liking. This sauce is ready as is. Cooking is not necessary.
Assemble Your Pizza
Gather your favorite vegetables, herbs and pizza toppings such as kale, mushrooms, onions, olives, red pepper, basil, parsley, mozzarella and parmesan cheeses. Be as creative and use what is on hand.
Spread half of the prepared pizza sauce onto your cooled-to-the-touch pizza crust. Layer 2-3 cups shredded mozzarella cheese and 1/2 a cup of parmesan cheese onto the sauce. Begin adding your coarsely chopped toppings.
Bake the assembled pizza 20 to 30 minutes until the pizza edges are golden brown and the cheese is bubbly. Remove from oven and serve.
*Are your attempts to cook rice inconsistent or unsuccessful? Check your lid for a steam hole at the top or on the sides. Locking the steam into the cooking process ensures properly cooked rice. Robin shared this tip with me, and my rice has been perfect every time.
Are you or anyone you know gluten free? Do you have substitutes for some of your favorite foods? Tell us about your experience in the comments.
In 2007, Arkansas Women Blogger member Kellee Mayfield and her family moved to Lake Village. Kellee was quickly given the nicknamed “Kelly Jo” and the name stuck. As an Oklahoma native, Kelly Jo writes about living in very southeast Arkansas and the Mississippi Delta which has been penned the most Southern place on earth. She also shares her art as well as the art of resourcefulness as being the key to really small town living. Kellee is a mother, wife and is in sales representative and clinical specialist for a medical device company. And she has a Southern drawl. Catch up with Kellee Jo at Delta Moxie, Instagram, Twitter and Periscope.
Four years ago, in July of 2011, my husband and I served in Kenya on a short term mission trip. We had no idea how the Lord would use two weeks in East Africa to change the trajectory of our lives. It was in Kenya, where the Lord first called my husband to ministry. It was in Kenya, where the Lord solidified our call to adoption. It was in Kenya, He started teaching us to prioritize our lives to honor Him. The Lord tied our hearts to this country.
Most recently, I have joined the American staff of African Christian Outreach. I leave September 28 to spend 2 weeks in Kenya working along side our Kenyan staff to vision forecast, plan and pray for the next steps the Lord wants us to take in East Africa and beyond. Kenya is most commonly known for child slavery, orphans, poverty and most recently- terrorism. But Kenya is also a beautiful country, rich in color, love, and flavor.
I am certain your taste buds will love this authentic Kenyan dish as much as I do.
2 hot chili pepper, minced (add an extra pepper for more heat)
2 tablespoons chopped fresh garlic
2 tablespoons ginger (I prefer fresh ginger)
1/4 cup olive oil
1 tablespoon curry powder
1 teaspoon ground cumin
2 cups tomato sauce
2 cups coconut milk
1/2 cup cilantro
Instructions
In a blender or food processor, mix together onion, chilies, garlic and ginger. Mix/blend/process until all the lumps are gone and the sauce is smooth.
Heat olive oil in a large skillet over medium heat.
Add processed sauce, cumin and curry powder to the warm olive oil stirring frequently to heat thoroughly and prevent burning.
Mix in the tomato sauce and allow to simmer over low heat for an additional 5 minutes.
Finally add in the raw chicken and coconut milk. Keep cooking temperature on low, stir well and cover.
Cook until chicken is thoroughly done and tender anywhere from 30-60 minutes.
By Katie Clifton
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
My mouth is literally watering just thinking about all of the flavor in this chicken dish. I love spicy food, my husband not so much. I tell him often that he has a “baby mouth”. If you also have the spice capacity of an infant, then back off on the hot chili peppers. If you like to sweat while you eat, you will want to add all three.
Mix together rice, coconut milk, water and sea salt in a large pan.
Cook rice mixture over medium heat until it is boiling, stirring occasionally.
Reduce the heat, cover and simmer until the rice is done, approximately 20-25 minutes.
Before serving rice, add in the additional 2 tablespoons of coconut milk and fluff with a fork.
Notes
Spoon the Coconut Rice onto a plate and top with a heaping spoonful of Kenyan Chicken Curry.
Serve and eat while warm.
By Katie Clifton
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
If you are quick in the kitchen, you should have about 15-20 minutes of down time while you wait for each dish to completely cook. This would be the perfect time for you to visit www.acokenya.org. (Yes, I know. Shameless plug.) You can learn more about our ministry in East Africa and learn how you can become a mission partner. If you would like to serve with us next summer, please contact me so that we can turn your hopes into a reality.
Enjoy the aroma and flavor of East African cuisine.
Getting to Know Your ARWB Foodies What food reminds you of childhood? Growing up I spent a lot of time with my grandparents. They gardened and my grandmother refused to buy anything she could grow herself. When I think of my favorite childhood foods I remember my taste buds falling in love with fried okra, corn bread, turnip greens, squash and eggplant. These aren’t typical foods that kids love but I have fond memories of sitting at the kitchen table with my grandparents and them being so proud of me for trying their vegetables. I have always wanted to cook like my grandmother. I think she is a big reason I enjoy cooking for my family now.
What is your favorite international cuisine?
My favorite international cuisine is sushi. Hands down. I love fish and seafood, but when I think of Japenese cuisine I also think of art. It is as satisfying for me to look at, as it is for me to eat.
What is always in your refrigerator at home? My refrigerator always has eggs, bacon, vegetables and apples. I can pretty much mix together a fast meal with these ingredients. Fast dinner ideas are a staple for our busy family.
What is your most used cookbook? My most used cookbook is the one my grandmother made for me. It is a purple 3 ring binder a spiral notebook and post it notes used as divider tabs. She added recipes for my most favorite foods and gave me space to add more o my favorite recipes. I cherish my cookbook.
What is your favorite kitchen gadget? Ha! My favorite kitchen gadget is my coffee pot. There are seasons in life where my coffee pot has by far been used more than anything else: colicky babies, my husband in seminary, a toddler with sleep disorders. A coffee maker is an absolute necessity.
Do you have a favorite food indulgence? I love having the opportunity to have a date night with my husband and visiting new restaurants. We do not do it often, but we both love visiting restaurants that are making a name for themselves locally by hiring top chefs and creating unique food and flavor combinations.
What is your go-to ingredient that you use time and time again? Garlic. Fresh or ground garlic is used almost daily in my kitchen.
What is your favorite food meal to cook at home? I love making large meals for my family. All of my kids are great chicken eaters so I enjoy finding new recipes for chicken, making green beans with bacon, creamed potatoes, and adding fresh fruits. This type of meal gets everyone in my family excited to eat since it consists of their favorites. What is a cooking tip that you would like to share with beginning cooks? If you can read you can cook. Do not be afraid to try spices and dishes. Find cookbooks and websites that offer meals you enjoy eating and begin there.
When you’re not cooking, what are your favorite pastimes? I’m a mom to 4, a business owner and a missions advocate. My husband works full time and is also a bivocational church plant pastor. Our lives feel like a merry-go-round most of the time. So, I think taking time for myself is very important (although rare at times). My favorite hobby is running. It is therapy for me. It relieves stress, helps me feel better and encourages me to fuel my body better as well.
What else would you like us to know about you? I am thankful for the opportunity to share some of my favorite recipes with you.
ARWB member Katie Clifton is a native Arkansan. She serves as the Missions Advocate for African Christian Outreach and is a church planting pastor’s wife at Renew Church in Benton. Katie advocates for adoption and building bridges for interracial unity within her community. She is a Jesus lover, writer, speaker and lover of all things flea market. You can find Katie’s writing at Mire and Manna.
As soon as the last of the SWAG is passed out and #AWBU is in the history books, we begin planning for ARWB 2016. That planning, of course, also includes preparing for our weekly Foodie Friday web posts.
I am incredibly thankful to our ARWB Foodies who are willing to share their ideas and deliciousness with us each week. Even if you aren’t a “food” blogger, please know that you are welcome to participate. So get your food on and submit your proposals today.
Our Foodie Friday 2016 theme is CELEBRATE and we’ll be carrying that out in a variety of ways. One of those celebrations is sure to be of interest to you. I can’t wait to see what you offer.
It only takes a little time to complete the proposal document. Please submit at least two ideas and label those as to 1st and 2nd choice. You are welcome to submit more than two if you desire.
If you run into any problems or have any questions, email me or msg me on Facebook.
Most people burn their little black books when they become a couple. My fiancé and I combined ours. Of course, I’m talking about our little black recipe books.
Our love affair with cooking delicious meals together began in my tiny apartment kitchen. In the beginning, Thom would stand at the stove stirring and tasting and I would watch. Eventually, he would stand behind me with this arms wrapped around me to teach me how to hold the chef’s knife properly, how to julienne herbs, chop vegetables and mince garlic. If you’re thinking this scene was as romantic as that Demi Moore and Patrick Swayze pottery molding scene in the movie Ghost, you’re so, so off. Our scene involved bandages and antiseptic. I did learn and our dinner making process became uneventful over time.
We bought a tiny cottage with a kitchen slightly bigger than my single girl kitchen and our affair with cooking together blossomed. We continue to seek out recipes with interesting ingredients and we commit to cooking together at least one night a week, usually on weekend nights. We light candles, turn on some music, and consult our little black recipe book? it’s where we have hand written our most favorite tried and true recipes and where we keep printed copies of new to try recipes.
Cooking together can be relaxing, romantic, and a great escape. Here are our tips for enjoying couple time in the kitchen:
Be alone together? If you have children, hire a babysitter or send the kids to Grandma’s.
A meal doesn’t have to last hours. Set out your ingredients and tools the night before so gathering doesn’t cut into couple time.
Set the mood?. Lower the lights. Put on your favorite album. Light candles.
Have a tray of hor d’ oeuvres for snacking.
Try new recipes?. Spend a few minutes during the week researching new dishes the both of you would enjoy. Write or print out recipes.
Keep a little black recipe book of your own or set up a digital file on your computer. You can email your shopping list to yourself and make purchases during the week.
Divide Tasks.
Do what you’re most comfortable doing? if the prep work is your thing, be in charge of mise en place. If your significant makes a better sauce, let them.
Gina: Chocolate Fudge. My great-great grandmother’s recipe has been handed down for generations and it reminds me of the sweet moments spent with my grandma, cooking and enjoying learning from her.
Thom: The BEST homemade biscuits in the world. My mom and dad were from Arkansas and both really knew how to cook, but my mom’s biscuits were (and still) unmatched. I miss her and all her cooking very, very much.
What is your favorite international cuisine? Gina: Pad Thai. Thom (my fiancé) introduced me to this dish early in our relationship and we work together in the kitchen to find the perfect recipe. We’re close to getting it just right.
Thom: Thai food. I love the spicy, sweet, savory, fresh and also delicateness of the cuisine. We make it at home and encourage anyone to do it. Believe it or not, it really is simple food.
What is always in your refrigerator at home? Gina: Jalapeños. Another introduction made by Thom. When we’re done with our own canned jars, there are always store-bought in the ‘fridge. I’m slowly turning into a chili-head.
Thom: A gallon jar of pickled Jalapeños. Always! Gina and I are true “Chiliheads”.
What is your most used cookbook? Gina: While I have cookbooks from my single days, we don’t really use them anymore. Thom has been teaching me his own recipes and since he does most of the cooking, mine are collecting dust.
Thom: Our “own”. Seriously, It’s a small black book of recipes that we have collected over the years.
What is your favorite kitchen gadget? Gina: Thom’s garlic press. He’s been using the same press for 25 years. It’s a workhorse. We use A LOT of garlic.
Thom: My 25 year old “Zyliss” garlic press. If you need one (and everyone should) buy a Zyliss.
Do you have a favorite food indulgence?
Gina: Chocolate. No elaboration needed.
Thom: My 25 year old “Zyliss” garlic press. If you need one (and everyone should) buy a Zyliss.
What is your go-to ingredient that you use time and time again? Gina: When in doubt, add fresh garlic-pressed not sliced.
Thom: Garlic
What is your favorite food meal to cook at home?
Gina: Honey Garlic Pizza. We have a Pizza & Movie night once a week. It’s also the only pizza we’ll both eat cold for lunch the next day.
Thom:Right now it’s cheese Quesadillas, homemade Guacamole, fresh homemade Pico de Gallo, homemade corn chips. Ice cream for dessert to cool things off.
What is a cooking tip that you would like to share with beginning cooks? Gina:Buy one good 8 to 10 inch chef’s knife. It can be costly but it’s a worthy investment. Thom’s favorite knife is 30 years old.
Thom: Buy one good 8 or 10 inch chefs knife and pay between $75 and $100 for it. Also, learn how to sharpen your own knives. This is VERY important. A dull knife is a dangerous knife!
When you’re not cooking, what are your favorite pastimes? Gina:I enjoy crafting, reading, sitting outside listening to birds and enjoying our cove. Thom and I love to travel, shop (him more than me), and plan our next meal.
Thom: Audiophile audio equipment and speaker building.
What else would you like us to know about you? Gina: I love the Arkansas Women Bloggers community and am grateful for the friendships and connections I have made from the inspiring women who gather here. Thank you for that.
Thom: I really loves me some Gina 🙂
At the Hive, I often preach about celebrating the season. Here, we write ingredient-driven menus. This means that what is ripe and coming out of the ground is what we will be working with for tonight’s dinner. During the summer months, this philosophy is easy to manage with a great variety of produce coming in the door from our local farmers. The Arkansas climate gives us a long growing season and produces some of the most delicious fruits and vegetables I have ever tasted. Going to the farmer’s market and seeing these foods inspire me. It’s a great season, with lots of opportunity to play with new ingredients and create fun, new dishes. We are also busy preserving the season by making peach butter, ground cherry jam, blueberry jam, pickled cucumbers, green tomatoes and green beans. I refer to it as building our pantry. Having these house made items on hand to pull from later in the season keeps our menu fresh during the winter months when there is not much growing. This kind of cooking gives us the opportunity to offer our guests a unique Arkansas culinary experience.
I feel that the history of food and cooking in Arkansas is humble and honest. My grandmother had a garden, fruit trees and some livestock in her backyard. She would pick blackberries from wild bushes nearby. Eating local and preserving the harvest weren’t tag lines then. It was just life in rural Arkansas. That sense of time and place has motivated me to cook the way I cook.
In developing the recipe for this Watermelon Gazpacho, we wanted to utilize several ingredients that can be found at the market at the same time. This recipe is completely dependent on the quality and freshness of the produce used. It is fairly easy to prepare, but does require a little planning ahead. Watermelons have a unique flavor– they are sweet with a crunchy texture. We balance this sweetness with a little red wine vinegar. The vegetables are all rough cut in similar sizes and seasoned with a little salt and vinegar. This is allowed to steep overnight to develop all of the flavors and “cook” the vegetables. Gazpacho isn’t supposed to be fancy salsa. Once the vegetables have marinated overnight, the sachet of aromatics is removed and the vegetables are pureed. This is seasoned with salt, olive oil and red wine vinegar. This is a soup that is great for summer’s hot weather. It’s served chilled and is very refreshing.
8-10 tomatillos, paper removed, rinsed and quartered
3 Fresno chilies
3 pounds red bell peppers
1 red onion
¼ cup red wine vinegar (adjust to taste)
1 1/2 cups extra-virgin olive oil (adjust to taste)
Kosher salt to taste
Sachet
5 sprigs basil
2 cloves garlic
½ Jalapeno, split
Instructions
Cut and marinate all vegetables in salt and vinegar for at least 1 hour.
Puree vegetables with stick blender.
Add sachet and leave in soup for 8-12 hours while in refrigerator.
After 12 hours, remove sachet and run through a food mill to remove seeds and large chunks.
Blend in extra-virgin olive oil and adjust seasoning to taste.
By Chef Matthew McClure
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know Your ARWB Foodies
Matthew McClure The Hive
What food reminds you of childhood?
My grandmother’s scrambled eggs. They had so much flavor and were so creamy. Finally, I learned her secret, which was Philadelphia cream cheese. Delicious!
What is your favorite international cuisine? Mexican, Indian, Korean…I could never choose which one I like more. They all cook with inexpensive cuts of meat and spice them aggressively with their own cultural blends.
What is always in your refrigerator at home? I always have some sort of pickled vegetable.
What is your most used cookbook? The Flavor Bible, by Karen Page and Andrew Dornenburg. Our menu at The Hive is very ingredient driven. I go to the farmers market, find the foods that I feel look and taste best, and then we change the menu. This book gives great suggestions of different flavors that pair well with each other.
What is your favorite kitchen gadget? My Pacojet. It makes the smoothest ice creams and sorbets.
Do you have a favorite food indulgence?
Many…fried chicken, an Indian dish called Bhindi Masala, which is an amazing okra dish. Last meal material.
What is your go-to ingredient that you use time and time again? I love to use a variety of dried chilis. Guajillo, marash and Calabrian my go-tos.
What is your favorite food meal to cook at home?
For comfort food, chicken and rice is a house speciality. I also love making fresh masa tortillas and homemade Mexican food.
What is a cooking tip that you would like to share with beginning cooks? Always taste your food throughout the cooking process. Also, make sure you have a sharp knife, brand doesn’t matter.
When you’re not cooking, what are your favorite pastimes? Fishing, canoeing, hiking and cycling. I really enjoy being outside.
What else would you like us to know about you? I’m on a mission to prove that Arkansas food has a place at the national leConnect with Matt and The Hive:
Matthew McClure, featured chef at #AWBU #Foodie Friday 14, was born and raised in Little Rock, Arkansas, where hunting, fishing and his grandmother’s cooking ignited his passion for food. After studying at the New England Culinary Institute in Vermont, he settled in Boston working at a number of restaurants including Troquet, Harvest and No.9 Park under the direction of Barbara Lynch.
After years in Boston, Matt was eager to get back to his home state to reconnect with the ingredients and foodways of his childhood. He returned to Little Rock where he worked under Lee Richardson at Ashley’s at the CapitalHotel, developing strong relationships with local farmers and producers and rediscovering the agricultural resources of his home state.
In 2012, he was selected to open The Hive located at 21c Museum Hotel. His cooking is reflective of both the history and geography of Arkansas as well as new immigrant communities and their influence on the culinary landscape. His longstanding and outspoken commitment to support local farmers and purveyors has cemented his position as a notable champion for Arkansas’s burgeoning culinary renaissance. Matt was a Semifinalist for the 2015 James Beard Foundation Best Chef: South award and named FOOD & WINE The People’s Best New Chef in the Midwest region. He is also an active member of the Southern Foodways Alliance.
About The Hive
The Hive featuresexecutive chef and Arkansasnative Matthew McClure’s take on refined country cooking, and seeks to articulate the unique culinary identity of Arkansas. McClure has developed a program that is true to the High South and showcases the region’s farmers and culinary landscape, highlighting local ingredients such as black walnuts, sweet onions, freshly milled corn meal, hickory smoked hams, peaches and melons. McClure’s menu is a contemporary take on the foods and ways of cooking that are familiar to the region such as pickling and preserving, making jam, and sourcing whole animals whenever possible.
The restaurant is located in the 21c Museum Hotel, at 200 NE A Street in Bentonville, Arkansas. Reservations are recommended and can be made by calling 479.286.6575.
Salads are so much fun to eat! Options are endless and combinations open to your imagination. Living in Arkansas, we have such a hearty variety of healthy choices that can be grown right in our own backyard, literally. As the days of summer start to become a little shorter, I have to admit I am ready for the slightly cooler weather, but in total denial that the goodness of <strong>LOCAL</strong> fresh summer produce will be disappearing soon.
That just means we need to be gettin’ while the gettin’ is good!
With back-to-school starting this last week, I look for make ahead options we can break away from school quickly and all enjoy. Layered salads are perfect for grab and go lunches because you can make multiple days worth at a time, even varying what each contains. If you are eating them with a wrap or sandwich, consider making them in jelly jars, otherwise I use a pint jar for my salads.
The cool thing is that you really can customize to your taste buds and what you have on hand. The more colorful the better, because you are packing in a variety of nutrients, but they can also be very simple, such as a caesar salad with added protein (chicken, shrimp or bacon).
The key to a great layered mason jar salad is how you pack it all in! If you layer your ingredients properly, they will store in the refrigerator for about 5 days without becoming a soggy mess. Since I really like crispy lettuce, this is important.
Layers of a Mason Jar SaladStarting with the bottom first…
When you are ready to eat, simply turn the jar upside down, give it a few shakes to mix all the yummy ingredients and dressing together and dive in. Although you may be tempted to pack that mason jar to the brim, I suggest leaving about 1/2″ – 1″ at the top to have room to mix the salad.
What ingredients would you use to customize your Mason Jar Layered Salad?
Amanda was born in Arkansas and although she lived in several other states, returned home to put down roots before starting her own family in northern Arkansas. Her blog, Our Homemade Life is a creative outlet to share her adventures in motherhood from making messes with crafts and in the kitchen to homeschooling and their love of family travel. You can connect with Amanda on Google+, Twitter, Instagram, Pinterest & Facebook.
I was twelve years old the first time I ever ate a salad. In fact, before that year, I am not sure I really knew what a salad was. My mom was a pretty no-nonsense kind of cook, and we ate a lot of easy meals that mom could make in her sleep. But when I was twelve, she was dating a man who had fancier food tastes than we had typically been able to support on a single-parent budget, and we started eating salad.
Fast-forward a lot of years that I won’t tally up for you, and I am now a fan of salads. Thank goodness for that fancy-food man, who eventually became my step-dad. The biggest turning point came when I discovered that salads can be made with greens other than iceberg lettuce. It was an evolutionary step on my culinary timeline to learn that some lettuce actually has flavor and texture and doesn’t require half a cup of salad dressing to make it palatable.
This recipe for Yum Salad is a variation on a dish I get at my local Thai restaurant. I love the flavor of the dressing – a complex mingling of sweet, savory, tangy and spicy. It is a great base for any protein you want to add, but I chose some boneless pork chops when I made it this week.
/Most restaurants will serve this salad over iceberg lettuce, which immediately starts to get floppy once the dressing is applied. I use fresh spinach and arugula to add body to the greens. The peppery flavor of the arugula also comes through to up the flavor quotient. I add tomatoes to mine, and if you don’t have chiles available, you can substitute a squirt of sriracha.
Start by crushing the garlic (this is why the press is helpful), and smashing it together with the chile peppers on your cutting board. You can use a knife to do this or a small spoon.
After you slice the lemongrass, bruise it a bit with the dull side of your knife to help draw out the oils that are full of flavor. Put the garlic paste in a small bowl and add lemongrass, fish sauce, lime juice and brown sugar. Whisk together and set aside as you work on the rest of the dish. All those flavors will start to come together and your kitchen will smell amazing.
Heat vegetable oil in a pan and add protein of your choice – in this case, pork. If you’re using pork or chicken, cook the meat thoroughly on both sides. For beef, it’s okay to leave it a little pink in the middle. Remove from pan and let the meat rest for a few minutes while you spread your greens over your platter.
Once your meat has rested, slice it into thin strips, place in a large bowl, and add the shallots, cilantro, tomatoes and cucumber. Pour dressing over the meat and veggies and toss until everything is covered.
Spoon meat and veggie mix over the greens on your platter, pour any dressing in the bowl over the top, and serve alone, or with rice on the side.
Notes
This dish keeps well in the fridge, and would make a great wrap for lunch the next day!
By Laurie Marshall of Junque Rethunque
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
What food reminds you of childhood?
Tuna fish patties and Kraft mac and cheese. We were on a budget, and my mother made tuna patties (croquets to the fancy people) often. They had crushed saltines in them and were crispy golden brown on the outside. Mom had certain combinations of foods that were always served together, and Kraft mac and cheese was always a side dish for the tuna patties. Unfortunately, I can’t seem to get my family to appreciate the perfection of this dish.
What is your favorite international cuisine? Indian, Thai and Mexican – I love the meaty-ness of the dishes, contrasted with complex spice and herbs. I could eat these every day for every meal and be perfectly content.
What is always in your refrigerator at home? Eggs, half-n-half, and 384 jars of pickles and mustards. I’m not sure what’s up with that last one…
What is your most used cookbook? Epicurious.com, to be honest… although most of my cooking is done by the seat of my pants. I do have a cookbook from the 20s that has my grandmother’s name embossed on it. The name was put on when it was rebound at some point. There are not a ton of recipesin it that I want to try, but I love love love having it. 🙂
What is your favorite kitchen gadget? Hmmm… I am pretty low-tech, really. I use my vegetable peeler a lot, but my blender and food processor get dusty. If a crock pot is a gadget, that’s probably my favoritebecause of how it saves my butt when I am too busy to spend time preparing a meal.
Do you have a favorite food indulgence?
Locally roasted coffee beans and dark chocolate. My husband has a sweet tooth but doesn’t like dark chocolate, so those two things are about the only things I can keep around that I know he won’t steal.
What is your go-to ingredient that you use time and time again? I have been putting curry powder in everything lately, and enjoying the sweetness it adds to spicy dishes. But my home-canned tomatoes are always easy to grab as an ingredient for something awesome.
What is your favorite food meal to cook at home?
This changes all the time (remember, I said I fly by the seat of my pants). But a couple of favorites are homemade chicken pot pie and crock pot pork roast with rotel and potatoes.
What is a cooking tip that you would like to share with beginning cooks? Watch Food Network. Seriously – I have become so much more experimental (successfully, too!) since I have become of fan of shows like Top Chef and Chopped. I discover new ingredients, which I will probably never use, but they talk about combining flavors and ingredients and that has helped me learn what to play with in my own kitchen. Also, the measurements listed in the recipe are important. That’s all I will say about that.
When you’re not cooking, what are your favorite pastimes? I am a writer and artist, and love to be making and creating something. My family and I enjoy getting out and hiking on local trails, and I am a big movie buff – love to binge watch movies, but I hardly ever have time.
What else would you like us to know about you? My mantra, which may be a good reminder to others – “It’s never to late to be what you might have been.” It’s a quote by the writer George Elliot, and it rings true with me every single day. There are things we put off as moms and we need to remember that no matter what you are focused on today – kids, family, work, parents who need you… you can continue to make tiny steps forward and one day those steps will add up and you will be on top of a hill you thought you would never be able to climb. Keep moving. 🙂
In addition to her love for a perfectly turned phrase, Laurie Marshall has a passion for reusing and repurposing, and may get a little too excited about power tools and the wall of paint chips at her local h
Laurie lives in Northwest Arkansas where her mother was a majorette in the high school band and her grandmother inspired her love for homemade and handmade. She is spoiled by the availability of locally-grown foods in her community. Being the decision-maker for dinner every night wears her out, but, thanks to Food Network, she still enjoys experimenting with new flavors and concoctions. She prides herself on the fact that no one has gotten ill after eating her food.ome improvement store. She graduated from the BA program in Creative Writing at the University of Arkansas in 2007 at the ripe old age of 39, and after spending six years working at a desk job (that she loved!), she took the leap and began her freelancing career. Her work has been published on VisitRogersArkansas.com, TasteArkansas.com, NWAMedia.com, and in AY Magazine and Do South, among others. @LaurieMMarshall
The awesomeness of #AWBU Foodie Friday just keeps getting better and better, and after scanning this year’s distinguished list of presenters and their topics, I just know you are going to agree. These presenters are strong voices for Arkansas, its farmers, its producers and its programs. We are fortunate that our presenting sponsor,Taste Arkansas, has again shown its support of Arkansas Women Bloggers and our efforts to further the story of Arkansas
Registration for Foodie Friday attendees begins at 11:30 at The Arlington and also includes your registration for AWBU so you’re one and done! Our program begins sharply at noon so you’ll want to be sure to be on time. You won’t want to miss a single minute of the afternoon’s program.
While there will be light snacks available, note that lunch will not be served. Feel free to bring your lunch with you, however. And if you’re so inspired, you can share with me!
I’m excited to see you and just know you are going to enjoy the best #AWBU Foodie Friday ever! Feel free to email Debbie with your questions.
Getting to Know Your ARWB Foodies
