Nipla


Nipla

What is comfort food? The definition of comfort food is this: food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking. I guess to each of us it is most likely something different. One it is something that reminds of us of our youth. Two it brings well comfort to us when we either eat or remember or smell that food.  For me my comfort food is Nipla. This is something I grew up with. I am going to tell you right now that you either love or hate this recipe. I happen to be a lover but in my family we have both lovers and haters of Nipla. I have made this for my kids and one loves and the other hates. I honestly think of Nipla every time I smell onions cooking in butter. That is my comfort trigger.  Have you read William P Young’s book The Shack? Here is a link to his webpage for the book. http://wmpaulyoung.com/the-shack/  In his book he mentions Nipla “And I enjoy food—a lot. Nothing like a little shaomai, ugali, nipla, or kori bananje to make your taste buds happy….”. So I want to share with you something I have enjoyed since a little girl, my comfort food of choice so your taste buds can be happy too.

Nipla

(This recipe is for 1 to 2 people but can be easily adapted to make more.)

3 eggs

Half a stick of butter

½ cup of chopped onion

¾ cup of flour

Salt and pepper

flour

First chop your onions and then put butter in a sauté pan on low to melt and add onions.

DSC_0116

Then bring a sauce pan half full of water to boil.

DSC_0129

Crack three eggs into a bowl and whisk.

DSC_0115DSC_0117

Add salt and pepper to the eggs and whisk again.

Then add ¼ cup of flour at a time until the eggs become like thick dough.

 

DSC_0118

DSC_0123

DSC_0125 DSC_0128

Drop the egg mixture into the boiling water a spoonful at a time.

DSC_0132 DSC_0133 DSC_0134

Turn the heat up on the onions and butter until the onions are translucent.

DSC_0136

Once the Nipla are floating and have cooked for about 5 minutes drain the mixture and place into a bowl. Pour the butter and onions over the Nipla.  I add a little sea salt before enjoying but you can omit that if you like.

DSC_0138

 

 

Advertisements

Tuna Garbanzo Salad


TunaGarbanzoSalad

Looking for a healthy lunch option that will keep you full and satisfied? Well I created the perfect one. It has such great flavor you will want to eat the whole thing. Between the tuna and the garbanzo beans you will not be hungry after eating this because both are packed with protein. Plus Garbanzo beans are a great source of fiber. I also have this fight between eating well and enjoying a great food. I think this recipe not only tastes good but it good for ya!

Tuna Garbanzo Salad

1 can of tuna {I used tuna in olive oil} drained

1 can of garbanzo beans rinsed and drained

1-2 tsp of capers

1-2 Tbps of kalamata olives sliced

I Roma tomato

½ lime juice

Salt and pepper

Olive oil

I could tell you that it was really hard to put this together but it truly is a throw it all in and stir. But what I did before I threw it all in is some minor prep work. I took the tomato cut it into four pieces and spooned out the seeds and then cut it into pieces. Then I threw the tuna, garbanzo beans, capers, olives and tomato into the bowl. Stir it all together, squeeze the ½ lime over the bowl to add the juice and then add a splash of olive oil. Taste then add salt and pepper to taste. You will get the vinegar from the kalamata olives so no need to add vinegar. Watch the salt because the capers and olives have enough salt. I used very little salt.

 

My Version of Village Cheese Shanty’s The Bear Sandwich


Last year Jon and I were on a boat trip with some great friends in Leland Michigan. In the harbor at Leland is this fantastic sandwich shop called Village Cheese Shanty. Jon and I absolutely love their sandwich called the Bear. It has so many elements to this sandwich that I need to have more to figure it out completely. You have to try this sandwich. It is the perfect summer time lunch. Here is my version of the Bear.

I found pretzel rolls at our local Meijer but they did not have salt on top. This is a must for this sandwich trust me. So what I did was take the pretzels and brushed the tops with a egg white wash ( which is basically taking a egg white and beating it with a fork) then sprinkle course sea salt and put in oven at 350 degrees for about 5 minutes nothing more or you will dry the pretzel rolls out.

 

DSC_0113

 

While the pretzel rolls are in the oven mix up some herb mayonaise. It is easy trust me but if you are going to use dry herbs make it a day ahead of time. I am fortunate to have fresh herbs so I just whipped some up.  For the mayonaise I take about 4 tablespoons of mayo and then added my fresh herbs. I used sage, rosemary, basil, garlic chives and chives.

DSC_0112

 

Chop your herbs and stir so simple.

Slice some cucumbers.

DSC_0114

 

I used deli turkey and I bought a small package of soft Brie.

DSC_0115

 

Ok the pretzel rolls are out of the oven and are ready to assemble. This how I created it but you can assemble it however you want.

1. Spread the herb mayo on the bottom half of the roll.

2. Put a layer of Cucumber slices.

3. Add the turkey.

4. Add a layer of spinach leaves.

5. Then the cut the brie and add the slices on top.

There you have it. So simple but so delicious.

DSC_0120

DSC_0117

Jon and I enjoyed them with a nice glass of Banrock Moscato on our back patio. I could not finish two but I so tried.

DSC_0122

I think Jon loved them.

DSC_0125