Lake Lure Cottage Kitchen

Busy days on the lake call for easy meal preparations.  Flank steak fajitas cooked in the crock pot could not be easier.  But my hands off plan was somewhat thwarted when I realized I had forgotten to buy flour tortillas.

I googled homemade tortillas and found a recipe that I was able to turn into the very best tortillas I have ever had.  It was not complicated and made me happy that I had forgotten to buy them.  Also, the bonus is having additive free tortillas. I did substitute half whole wheat and half all-purpose flour though.  It called for only whole wheat flour.

There are so many things going on around the lake.  Gampy has enjoyed taking the grandkids fishing this summer.  So far they have not caught anything.  Maybe it is because getting them up early when the fish are biting is not easy.

Add all the condiments you would like to this simple recipe.  It is sure to be winner with the whole family.  The recipe came from a new cookbook that I checked out of the library.  It is 100 Days of Real Food by Lisa Leake.  She also has a blog of the same name where she stresses a diet based on whole foods rather than processed foods.  The only change I made to the crock pot flank steak fajita recipe was holding out some of the bell peppers to cook separately because the long cooking in the crock pot made them very soft and colorless.  The flavor of the meat is mild, so if you want more kick add the seeds of the jalapeno and a few pepper flakes.

CROCK POT FLANK STEAK FAJITAS

1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds (grass fed) flank steak
2 tablespoons low sodium soy sauce
1 jalapeno, seeded and chopped (leave seeds in in you like it spicier)
2 garlic cloves, minced
4 or 5 bell peppers, any color, cored, seeded and sliced (Save two to saute separately)
1 onion, sliced

In a small bowl, combine the chili powder, cumin, coriander, salt, and pepper.

Rub the spice mixture over all sides of the flank steak, place it in the bottom of the slow cooker, and add the soy sauce.

Top the flank steak with the jalapeno, garlic, 3 of the peppers, and onion.  There’s no need to add any water or other liquid.

Cook on high for 5 to 6 hours or on low for 8 to 9 hours, or until steak can easily be shredded with two forks.

Near the end of cooking time, heat a small amount of oil in a medium saute pan and cook the 2 remaining sliced peppers until softened, but still retaining their bright color.

Thoroughly drain the meat and peppers, saving the juiced.  Shred the meat, and serve with the fajita fixings of your choice.

Recommended accompaniments:  Whole wheat flour Tortillas, freshly grated Monterey Jack cheese, sliced avocado, fresh cilantro, lime wedges, fresh chopped lettuce, sour cream and/or diced jalapenos.

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Our 4th of July celebration was another event to file away in the memory archives, especially for the children.  It is my hope that the Grandchildren and their cousins will always remember the fun, food and the joys of life on the lake.

The food front was well covered.  Everyone contributed something wonderful.  My DIL Kristen made this watermelon blueberry salsa that was out of this world delicious.  She found the watermelon recipe on a blog called Love and Olive Oil.    It is refreshing because of the fruit, a little hot from the jalepeno peppers, complex from the tomato and onion rough puree and brightened by the cilantro.  I couldn’t stop eating it with “scoop” shaped tortillas chips.  Kristen has many creative recipes.  And the good news is that she has recently launched her own blog called MENUbility where she offers practical tips, recipes and family-friendly ideas for dinner.  I have been downloading her free and practical blank grocery shopping list every week.

Our meals included the typical holiday selections of pulled pork, grilled ribs, hamburgers, chicken and lots of interesting sides.  Our evening gatherings on the porch were a special part of our days.

 We also held our annual wine tasting.  This year’s wines were Viognier white wines. Viognier is a white wine grape variety originating in the Rhone Valley in France.  It is now produced in many parts of the U.S.  The winner was a 2012 K Vintners from Columbia Valley in Walla Walla, Washington.  On the right of the table are 4 juices for the kids’ tasting.  Thanks Dave A. for choosing and bringing the wine like you do every year.  Great job.

 I guess you can tell that Cameron was not too fond of the carrot juice.  The winner turned out to be a tie between the strawberry and pomegranate juice.

Kristen enjoyed teaching her niece Keenan how to make great Macaroni and Cheese.  Keenan has a great interest in cooking since we seem to be a family almost obsessed with it.  Kristen’s recipe is on her blog.

I know you will love this Watermelon Blueberry Salsa recipe also.  Thank you to Love and Olive Oil.  Thank you also to Darla for taking many of the pictures.

WATERMELON BLUEBERRY SALSA

Ingredients:

Directions:

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The countdown has started for the 4th of July celebration.  We have geared up for a visit by the whole family.  What fun.  I have been cooking up lots of treats for everyone.  The freezer has been my friend.  I made these BLT scones this week.  We sampled one and the rest went into the freezer.  David declared it delicious.  I loved the bacon bits and basil, but thought the sun dried tomatoes a little too much.  The whole idea of the scones is the combination of bacon, tomato and basil (taking the place of lettuce).  Really good, but I will reduce the tomato component next time.

Breakfast scones are always a part of our breakfasts when the family gets together.  My DIL Kristen has become the scone master in the family.  She introduced me to the Triple Cinnamon Scones and makes a mean savory scone with Chorizo sausage.  The recipe for this BLT scone came from a blog called 3 Many Cooks.  It is written my Pam Anderson, cookbook author, and her two daughters.

Enjoy your 4th of July weekend.  We have many reasons to celebrate.

BLT SCONES ( 3 Many Cooks )

I have been researching Italian recipes for our trip there in the Fall.  I have found several recipes using farro.  Farro is an ancient grain in the wheat family that is very easy to digest.  It has a nutty flavor and has healthy benefits.  Farro is grown in the Garfagnana region of eastern Tuscany.  It is also known as spelt and can be used as a grain or ground into flour for bread or pasta.

I found two recipes for farro salad in my search and adapted them to my taste.  In the summertime there is nothing better than a cool salad with fresh tomatoes, cucumbers, celery, radishes and basil.  The farro pulls everything together and the lemon zest, juice and olive oil dress it to perfection.  As a luncheon dish it is paired with hard boiled eggs.  For dinner I served it with chicken piccata.  We loved the nutty flavor and the cool accompaniments.

We are looking forward to a happy 4th of July with our family.  We will be entertaining at least 14 family members.  It has become a tradition on Lake Lure.  I relish the memories that our 2 Grands and their 3 cousins are storing up; swimming, skiing, tubing, hiking, eating, wine tastings (Adults, LOL), crickets, porch lights, sleeping bags, cookies, s’mores, fireworks and love.  Will try to keep up here.

Farro Salad: Insalata di Farro

Most evenings we eat on the screened porch overlooking the lake.  It has been pleasant most of the summer, but last week the heat hit us with a vengeance.  I didn’t want to give up our seats with a view, so I made this cooling chicken salad to keep us comfortable in the waning heat of the day.  This salad has it all; tanginess, crunchiness , beauty and taste.

The wild rice adds an interesting twist to the ingredients of chicken, celery, dried cranberries, oranges and pecans.  The mayonnaise dressing is lightened with a bit of orange juice concentrate.  For some reason I have an aversion to heavy, gloppy mayonnaise dressings.  With this dressing I tasted a brightness to the chicken salad that is sometimes missing in your usual chicken salad.

Hope you give it a try.

We will be traveling at the end of the week to Florida to honor the memory of one of our dear friends.  John Spangler Goodling died in late December and his wife Georgia will have a farewell ceremony for him at Atlantic Beach where he grew up.

He was a distinguished Professor of Engineering at Auburn University.  He and David were in Graduate school together and we have remained friends with John and Georgia throughout the years.  Oh, the memories.

Godspeed dear John.  Your light may have been dimmed, but a flicker of your soul will remain with us always.

Talking about this recipe seems irrelevant now.  But I have to tell you a story.  When the guys were in graduate school, they would work hard all morning and then around noon John would say “Jeet jet?” David would say “No, Dju?”. John would say “No, squeet”.  And they would.  So let’s eat.  He would approve.

CHICKEN SALAD WITH WILD RICE

1/3 cup mayonnaise
2 tablespoons frozen orange juice concentrate, thawed
3 1/2 cups cubed cooked chicken ( 1 1b.)
1/2 cups pecans, toasted and coarsely chopped
1/2 cup dried cranberries
1 orange, segments removed and chopped
1 large celery rib, cut into small dice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup wild rice
1 cup water
Lettuce leaves for serving

Whisk together mayonnaise and orange juice concentrate in a large bowl.  Add chicken, nuts, cranberries, orange,celery, salt and pepper and mix well.  Chill, covered, at least 1 hour.

Rinse rice in a fine sieve under running cold water, then drain.  Bring water to a boil in a heavy saucepan and stir in rice.  Simmer, covered, until rice is tender but not all grains have split, 40 to 50 minutes.  Drain rice and cool, then stir into chicken salad and serve over greens.

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