May 2015 – In My Kitchen

My post this month for “In My Kitchen“, a monthly blogging party organized by Celia from the blog Fig Jam and Lime Cordial, is going to be a short one.

I’m not in my kitchen as we are vacationing in Key West with family. I’m enjoying a week without any cooking but with much feasting on glorious fresh fish and shell-fish from the Atlantic and Gulf oceans.

Please use the link to read wonderful posts from talented cooks in kitchens around the world. It’s a fascinating glimpse into other food cultures, and seasonal cooking from both the Northern and Southern Hemispheres.

Key West

Key West

My brother made me this wonderful salt-cellar in his workshop and brought it as a gift. It’s made from a mix of maple, oak, cherry and walnut.

Salt-cellar
It will certainly enjoy pride of place when I get home.

I have a few new cookbooks and have already made some wonderful dishes from each of them.

New Cookbooks

New Cookbooks

I’ve been using a mixture of seeds with many of my vegetable dishes to add extra crunch. I call it Seedy Seasoning Mix.

Seedy Mix

Seedy Mix

So far I have used it with zucchini, green beans, and roast carrots (to be posted later this week).

Zucchini

Seedy Seasoning with Zucchini

Green beans with spinach and seedy mix

Green beans with spinach and seedy mix

Roast Carrots with Garlic Mayonnaise and Seedy Mix

Roast Carrots with Garlic Mayonnaise and Seedy Mix

And lastly, I’ve discovered a trick for making a sugar-free (at least refined sugar) teriyaki sauce. The magic trick is dates; blended with garlic, ginger, soy sauce, and water.

Teriyaki Sauce

Teriyaki Sauce

Hello from Key West, I will be home next week and look forward to catching up with you all.

90 miles to Cuba

90 miles to Cuba

25 thoughts on “May 2015 – In My Kitchen

  1. I have the Jerusalem cookbook to but at the moment it’s just one of many waiting on the bookshelf for me to have time… but I will be making the seedy mix and teriyaki sauce… what fantastic ideas. The G.O. always needs a little extra incentive to eat his veges 🙂

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  2. Gosh how gorgeous is that beautiful wooden salt-cellar and even more wonderful that it’s handmade, let alone that your brother made it for you. Gorgeous!

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  3. Thanks for sharing a glimpse of your “vacation kitchen” — have a wonderful time! I like your seedy mix and the idea of garlic mayo on roasted carrots — YUM! Beautiful salt cellar, too. Have fun!

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  4. Enjoy the end of your vacation. We honeymooned in Key West, can’t get enough fresh seafood there! What a beautiful salt cellar. I am loving your seedy sprinkle, how neat.

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  5. Thanks for the teriyaki sugar free sauce – I’ve pinned that for later use thanks Liz. What a beautiful gift your brother made you, it’s absolutely beautiful – is that where you keep your salt? Hope you had a lovely holiday (it sure does look beautiful 🙂 )

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    • I’m afraid I am a salt fanatic. The Kosher salt goes in that container, Maldon flaked in another, then there are various sea salts both plain and flavored. Try the teriyaki sauce, it was very good…nice and thick.

      I did have a wonderful holiday and am having trouble getting back into the writing (and cooking) habit again. Work has been too busy with lots of travel in the next few weeks.

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