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Joy Stewart
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Guys, I just became a cookbook coauthor!!! First time having my recipes published!!!
Info below

Foodies+ Christmas Recipes from Around the World
All proceeds are going to Action Against Hunger

Action Against Hunger is a global organisation that aims to save the lives of malnourished children in over 40 countries.
Help Foodies+ make a difference.
Action Against Hunger: http://www.actionagainsthunger.org/

Our very first Cookbook, and we are very proud of it!
The book has almost 100 recipes from over a dozen contributors!
Available on Kindle on Amazon in your country.

UK: https://www.amazon.co.uk/dp/B01M5IPAIR
US: https://www.amazon.com/dp/B01M5IPAIR
AUS: https://www.amazon.com.au/dp/B01M5IPAIR

This is what you'll be getting:

Supporting Cast
Starters, Soups, Sides, Stuffing, Sauces and Gravies

The Main Performance
We’re not just talking turkey, baby!

La Dolce Vita
Because Life should always be sweet!

Time for a Tipple
Always Happy Hour somewhere, right?

Feeding a Crowd
Canapés and other party food for the planned and uninvited guests!

Gifts from the Kitchen
The way to anyone’s culinary heart!

Menu Suggestions

And Basic Recipes, because we pay attention to detail!

#nomadkitchencounter
#christmasrecipes
#thanksgivingrecipes
#nomadkitchencounter 
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Spicy Classic Shrimp - 5 ingredient challenge

I just barely made it into the five ingredient challenge! Initially I wanted to do something with mussels and beer, but it's difficult to get mussels here, even with our proximity to the bay (the restaurants snap up the good ones way before they ever get to the markets; a good fish market could make a killing here...but I digress). It's very easy to get frozen shrimp here, so I made them the star of my dish. I wanted to saute them in butter and wine, adding a splash of fresh lemon juice at the end. It's such a natural and well used combination that I decided to call it
Spicy Classic Shrimp. I decided to use basil as my fresh herb, since it goes great with shrimp and would provide a sweet counterpoint to the dry wine and tart lemon juice. It was utterly delicious! We served it for dinner with pasta, but it can easily be eaten on its own as a starter or a tapas style dish.

Spicy Shrimp Classic
3/4 lb blue shrimp, peeled and deveined
4 ounces white wine (I used pino grigio)
Juice of 1/2 lemon (approx 1 Tablespoon)
2 Tablespoons butter
5 large basil leaves, sliced thinly
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Pepper, to taste

Garnish:
2 large basil leaves, chiffonaded

Method: in a large, heavy bottomed saucepan melt butter. Add wine and bring to a simmer. Cook for 8 minutes. Add sliced basil and crushed red pepper and cook for another minute. Add shrimp and saute for 3 minutes, then flip and saute another 3 minutes. Finish with lemon juice. Serve hot as a starter with crusty bread or as an entree with a starch.

#nomadkitchencounter #foodieschallenge #5ingredients
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Labs at Foodies+ - Azlin’s Kedgeree

We had this for dinner on its own and it was a lovely, complete meal! It was a huge hit (even with our toddler, who is going through a picky phase) and we are definitely going to make it again! We don't get smoked herring easily here so I substituted the fish for smoked trout, an ingredient my husband loves. Other than that I didn't make any changes. I had leftovers for breakfast the following day and it was lovely for both meals. If you like rice, curry and smoked fish I highly recommend Azlin’s Kedgeree!

(see link immediately below)

See Lin’s Kedgeree here: https://plus.google.com/u/0/+AzlinBloor/posts/QbbChPyZYEw

#labsatfoodiesplus #nomadkitchencounter

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7/15/18
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Tortilla Española
World Cup Recipes - Spain

What a wonderful and popular theme the World Cup is! I am so thrilled to be joining in on the fun and bringing you my twist on a classic from Spain: Tortilla Española with Ají Amarillo paste. In the Americas a tortilla usually means a very flat bread made with stone ground corn flour (masa) or wheat flour, and fried on a griddle. This type of tortilla is a wrap or vessel for delicious stuffing. A tortilla in Spain, at least a “Spanish style tortilla” is an entirely different thing. It is a light, fluffy omelet/thin egg pie that is often studded with cubed potatoes and will sometimes also include sauteed onions. I kept the dish to more or less the same formula, but I thought it would make for an interesting variation to fill the tortilla with spicy potatoes and caramelized onions. I topped it with minced green olives and a skewered slice of Bresaola (the closest thing I could find to Serrano Ham at my regular market; it seems like the beef equivalent of Serrano Ham). The combination of fluffy, spicy omelet with earthy potatoes, the richly nuanced musk of dry cured meat and briny olives was just perfect. Not to mention this dish is incredibly photogenic. Tortilla Española would probably be best enjoyed with a dry white wine. Don’t let me tell you what to drink, however; you do you. That’s the way I like it.

Learning how to make a Tortilla Española is a good tool to have in your culinary arsenal, especially if you have an interest in tapas, and/or enjoy entertaining. My method of cooking was adapted from a great little coffee table book I picked up a while ago, Tapas Made Easy. The right equipment is very important, as I learned the hard way the first time I attempted this dish and it stuck completely to the inside of my enameled cast iron saucepan. A good ceramic nonstick pan is what’s needed (or a lot of fat). If you don’t have one you could bake your tortilla at 375 for 6 - 9 minutes (until top turns golden). This is supposed to be served cold and is much easier to portion out after it has completely cooled.

Tortilla Española

Makes 16 tapas

2 small potatoes, any variety
1/2 medium yellow onion, julienned
4 eggs
1 clove garlic
3 Tablespoons olive oil
1 1/2 teaspoons Ají Amarillo paste
salt, to taste
pepper, to taste

For Garnish (optional, but highly recommended):
4 pitted Manzanilla olives, diced finely (you’ll serve only about ¼ olive per portion of tortilla)
1/3 lb sliced Serrano Ham or Bresaola (16 slices total, one for each serving)

Parboil the potatoes whole in their skin for about 10 minutes, depending on the size. You want them just shy of cooked. Transfer to your cutting board to cool, then dice up into about a 1/2 inch dice.
Heat a medium sized nonstick pan to medium heat and add ½ of the olive oil. To the pan add onions and saute for 2 -3 minutes. Add potatoes.
Stir to coat and saute for about 7 minutes. Add Ají paste and saute for another 3 or so minutes, until potatoes are fully cooked. Set cooked onions and potatoes into a sieve to cool and drain off excess oil.
As potatoes cool whisk together eggs and grate the garlic into the eggs. When onions and potatoes have cooled, add them to the egg mixture.
Bring the heat up to high in the same non-stick pan and add remaining olive oil.
Poor in egg/potato/onion mixture and cooked for 2 minutes. Flip omelet and cook for another 2 minutes. Transfer to cutting board.
Cut into squares and enjoy. This will make about 16 small servings.

View this recipe on my blog at: http://joyouskitchen.blogspot.com/2015/07/tapas-recipes-tortilla-espanola-with.html?m=1
Pin it: https://pin.it/rpboxrgf6ufqb5
For more delicious recipes, visit my blog at: http://joyouskitchen.blogspot.com
Read my food posts in an app here: http://goo.gl/8KERd in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad.  Details here: http://goo.gl/Zca6W)

#joyouskitchenblog #nomadkitchencounter #WorldCupRecipes #spain #tapas #smallbites

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Labs at Foodies+ - Lisa's Dried Bean Salad

We tried +Lisa Watson's bean salad from Spain and the World Cup theme and we absolutely loved it! I had parsley to use up so I added that and since we're not big fans of capers I substituted those for olives to keep a nice salty element. Other than that and a squirt of Sriracha I kept the recipe as is. And it was a huge hit! We gobbled it up well before the mains were ready (served with +Paul Binns tomato soup and chicken salad made with leftover poached chicken). Next time I'll do as Lisa suggests and make extra!
+Lisa Watson's recipe can be found here: https://plus.google.com/+LisaWatson/posts/58T5jjv1Bwq%0A
#labsatfoodiesplus
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Tenants Harbor Maine & McLoon's "Lobstah" Shack

We love to visit my sister. It is always a wonderful time in her house in coastal Maine and since she also loves to eat we always have a fun time in the kitchen and at the market! My sister lives in Tenant's Harbor and when we visit we always try to make time for lobster rolls at McLoon's Lobster Shack in nearby Thomaston. They have incredibly fresh lobster on perfectly toasted, buttered buns. If you love lobster rolls you'll love McLoon's! Aside from the great food they also have a gorgeous view from their outdoor eating area, making it an ideal stop for a decadent brunch, lunch or early dinner.

You can choose to have your lobster roll with butter, mayonnaise or both. My husband and I chose one with butter and one with mayonnaise. In one photo you will see the buttered lobster roll from the top and in another you can see the bun from a side view with mayonnaise slathered over the lobster.

After Tenants Harbor we headed to Vergennes VT for a family reunion and got the chance to stay at a nearly 200 year old Bed & Breakfast!

Its been a great trip and by far McLoon's a huge highlight on our New England vacation.

I think everyone should visit the coast of Maine and when you do get out here, I highly recommend you check out McLoon's!
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6/24/18
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The Mouthwatering Month of May
Monthly Highlights

May is the month we introduce our new monthly highlights feature, and what an amazing month it has been! Going forward the monthly highlights feature will replace the weekly round up.

+maria nasir has inspired and intrigued us hosting a Biryani theme all this month and contributing several of her delicious recipes, as well as inspiring many others to try them out or share their own.
https://plus.google.com/+marianasir/posts/N8Ly2zx2vWW

We have learned many delectable variations of Biryani from +maria nasir, with the most versatile being her vegetable biryani; meat lovers and vegetarians alike can agree on its deliciousness!
https://plus.google.com/+marianasir/posts/ZT2MBaMXkjg


+Shana Shameer’s recipe for creamy Nutella ice cream is a perfect treat for summer. One of the best things about this recipe is that it can be made without an ice cream maker!
https://plus.google.com/+SimplesRecipes/posts/Rvwvm4h8sUF

We continue to be amazed and impressed at our next generation of foodies and +Azlin Bloor’s daughter’s expert lab of Maria’s basic biryani demonstrates how a love of good flavors and strong skills in the kitchen can be passed down with love.
https://plus.google.com/+AzlinBloor/posts/2wdHw8ttzJb

Amidst a month of rice centered dishes +Patricia Warnon’s popular, flavorful rice bake with chicken was a stand out!
https://plus.google.com/+PatriciaWarnon/posts/N1kNePJ4bJU

+FrenchTouch’s elegant smoked salmon canapes were a favored highlight, particularly for her buckwheat pancake recipe.
https://plus.google.com/+FrenchTouchTO/posts/9o4isbBzvz1

+Zoaaa's spiced paneer skewers are a standout treat, especially as the weather warms up and we fire up the barbecues!
https://plus.google.com/103099309018923782551/posts/Namo5aJ7ywY

+Balvinder Ubi’s jackfruit biryani gave vegetarians a “meaty” alternative to the many delicious carnivorous versions of Biryani
https://plus.google.com/115748588937550164964/posts/ReBbSHBrRim

+Lisa Watson shared with us her excellent tips on how to craft the perfect frittata, as well as giving a recipe for a delightful zucchini and parmesan frittata.
https://plus.google.com/+LisaWatson/posts/W4HYJDJnSQ3

#monthlyhighlights
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+maria nasir's basic Biriyani lab

We tried it last night and it was delicious! I halved the recipe since I knew my family could not eat four cups of rice. And since I forgot mint leaves at the store they do not make an appearance. I'll hopefully remember next time. This dish was aromatic, delicious and made a great meal served with a salad.

Maria's full recipe for Basic Biryani: https://plus.google.com/u/0/+marianasir/posts/WAnk8ffAtHq
#labsatfoodiesplus
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Chili Mac n Cheese

There is no doubt that macaroni & cheese originated in Italy. Since it has made its way to America sometime in the 19th century, Americans have fully embraced it. One of the more popular theories is that Thomas Jefferson, one of America’s founding fathers, brought an extruder machine back from his travel in Italy. This machine was capable of making Macaroni noodles. His daughter Mary Randolph, tasked with hosting duties at her father’s estate after her mother’s passing, thought to combine the noodles with a creamy, parmesan based sauce. This was later changed to a cheddar based sauce. Another thing Americans dearly love is a rich, spicy tomato-based beef stew that although it originated in Texas, was heavily inspired by Mexican cooking. Put these two beloved dishes together and you get a heavenly new fusion: Chili Mac n Cheese. Why combine Chili with Mac & Cheese? Creamy cheese sauce is perfect in combination with spicy chili. Starchy, earthy beans are just marvelous with pasta as well.

My favorite dishes are the ones that are inspired by the people I love. My sister just came to visit from Maine and we had a lovely time churning out delicious food from my small kitchen. It brought to mind a memory of making late night nachos with my sister and how amazing they tasted (granted, we’d been drinking sparkling wine most of the evening, so pretty much anything was going to hit the spot). Those nachos and my fabulous foodie sister inspired this semi-fusion dish. I’ll have to make it for her the next time we get together.

I served my chili mac n cheese with an avocado, cilantro and greens salad tossed in a garlic-y dressing. I recommend garnishing each serving with crushed tortilla chips.

Chili Mac n Cheese

15 ounces chili (see notes)
4 oz sharp cheddar cheese, grated
12 ounces elbow macaroni
3 cups milk
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon cayenne powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
Pepper, to taste

1. Bring a large pot of water to a boil. Add salt, then cook according to package directions.
2. Meanwhile, make your roux: sift together flour, mustard powder and cayenne. In a large heavy bottomed saucepan, melt butter. Whisk in flour and cook over medium-low flame, whisking almost constantly, until the mixture turns golden and the flour no longer smells raw. Slowly add milk, whisking constantly, until you’ve incorporated a half cup of milk with no lumps. Then you can add the rest of the milk at a more steady pace.
3. Preheat the oven to 350 degrees. Season roux and milk mix with pepper and salt and bring it to a point just before boiling. Turn off heat. Add 3/4 of the cheese and mix until melted.
4. In a greased, 9 x 9” baking dish, combine pasta and cheese sauce, then stir in chili. Top with remaining cheese and heat 10 to 15 minutes, or until chilli is heated through and cheese has become melty.

Serve hot garnished with crushed tortilla chips and accompanied by a salad.

Notes: I used Annie's medium chilli to make things easier, but if you'd like to use homemade I suggest my beef and bean chili.

View this recipe on my blog at: http://joyouskitchen.blogspot.com/2018/05/creamy-spicy-chili-mac-n-cheese.html
Pin it: https://www.pinterest.com/pin/408209153718810434/
For more delicious recipes, visit my blog at: http://joyouskitchen.blogspot.com
Read my food posts in an app here: http://goo.gl/8KERd in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here: http://goo.gl/Zca6W)

#joyouskitchenblog #nomadkitchencounter #macncheese #chili #fusion#fusionmonth
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5/1/18
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Creamy Spicy Chili Mac n Cheese
My favorite dishes are the ones that are inspired by the people I love. My sister just came to visit from Maine and we had a lovely time churning out delicious food from my small kitchen. It brought to mind a memory of making late night nachos with my siste...
Creamy Spicy Chili Mac n Cheese
Creamy Spicy Chili Mac n Cheese
joyouskitchen.blogspot.com
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