Posts filed under recipe

Monkey Porridge

Harrison wakes up earrrrrrly. Neither Tyler or myself would proclaim ourselves as early risers, but we have to now. (At least one of us does at a time. We take turns getting up with him every other morning which really helps ease the pain.)

On my mornings sitting in the dark daylight hours with him, I often get ambitious with breakfast. This is mainly out of boredom, but it's actually given me the time to think through what we eat a bit more than I had before... and has given me some extra creativity in the kitchen beyond my countless years of cereal.

These days, I'm cooking up pancakes and french toast with fruity compotes made from whatever frozen berries we have in the freezer. I'm whipping up cream to smear on toasted brioche, or concocting smoothie bowls or yoghurt bowls with a covering similar in size to that of a 6 year-old's FroYo cup. Its kinda like arts & crafts time for me... except I'm pulling through my dry good canisters and deep freeze rather than my glue sticks and paper racks.

Recently I posted an Instagram of our porridge and had several people message me for the recipe. My recipe? Umm, there's not really a recipe... but I figured I could walk you through the toppings to help you make your own.

And just in case "porridge" makes you think of some exotic British meal... it's just what we call oatmeal here. So... yeah, you're now one step closer to unlocking the mystery of Monkey Porridge. Follow along for the rest of the story!


MONKEY PORRIDGE

What you'll need:

  • Oats

  • Water

  • Salt

  • Cinnamon

  • Peanut Butter

  • Bananas

  • Almonds

  • Honey

  • Chia Seeds (if you have them)

  • Bee Pollen (if you have it)

Cook oats according to instructions. (Use steel cut or good quality old-fashioned oats. None of that microwave nonsense. It's time you learned how to make the easiest meal ever.)

Add some salt. Add some cinnamon. Add some more cinnamon because it makes it so dang good. Stir everything in and let it cook.

Stir on medium-low and cook it slow. (I plan to cook mine for around 15 minutes.) It's not a race.

While the porridge is cooking, chop up a handful of almonds and put them in a skillet to toast over low heat. (Keep a watch on them- they seemingly sit forever and then turn black when you stop watching them.)

After your porridge is done, put it in bowls. Stir in a spoonful of peanut butter to each bowl.

Top with sliced bananas, chia seeds, shredded/desiccated coconut, bee pollen, roasted almonds and a drizzle of honey.

Serve with a hot mug of coffee and feel really smug that you have an insanely good breakfast that is great for your body and a good way to keep your weekly grocery bill on budget.


So, like I promised, it's not rocket science... but it is a fun way to make regular old oatmeal less boring and into something that is really quite tasty. 

 

Still hungry? Find some of my most popular recipes here:

Honey Pecan Salmon | Quinoa Crusted Fish & Chips | Garlicky Mushroom Bruschetta | Easy Banana Bars



*images original to Aspiring Kennedy

Posted on May 19, 2017 and filed under eat, recipe.

Virtuous (and Easy) Leftover Turkey & Barley Soup

There's a common consensus that turkey leftovers are one of the greatest gifts of the holiday season. To be honest, I'm very happy to have one big plate of Christmas dinner and wait until the next year. (Leftover pies, however, are different.)

I like to use our leftovers to make something that feels a bit different... but doesn't require another trip to the grocery store.

After Thanksgiving, my mom & I put together this light soup that only required what we had on hand. The overall effort was minimal and the end result was really tasty. Plus, the barley seems to add a new texture and taste that shifts the dish from feeling like a recycled Christmas dinner... even if that is exactly what it is.

This recipe teams up with Denby's Invention Test to win some Denby cookware and product (!!!), so consider this one-pot recipe my official "Inventions Test" challenge recipe using my Christmas left-overs.


TURKEY & BARLEY SOUP

Serves 6

- 2 cups leftover turkey (or chicken), chopped or shredded
- 1 diced onion
- 5 large carrots, roughly chopped
- 3 parsnips, roughly chopped
- 5 celery stalks, chopped
- 1/2 cup leftover gravy, chicken stock
- 1/2 cup pearl barley
- marjoram
- thyme
- basil (dried)
- salt & pepper
-1 T gravy granules, *optional

In a large pot, cook onion in some butter or oil. 

When the onions are translucent, add carrots, parsnips, & celery

Cover with lid and let cook for 5-6 minutes until softened.

Add turkey and stir.

Add leftover gravy, if you have it to the pan. Add 1L of water. (If you don't have gravy, add stock or cube here and top up with water.)

Add pearl barley and let simmer for 20 minutes, stirring occasionally.

Before serving when I didn't have leftover gravy, I sprinkled some gravy granules in the soup to up the flavour a bit and it was really nice. You won't need too much though, just one tablespoon should do the trick!

Serve with crusty bread and butter.


We don't have a microwave, so I really rely on these cast-iron pots to move things to/from the oven to table- as they heat up really quickly and keep the food really hot once it's on the table. I used a piece from Denby's cast-iron range that I use for easy weeknight meals or fancier, slow-cooked recipes. I find it easy to work with and difficult to let me make mistakes. ;) 

If you're up for a chance to win some Denby product (and some friendly competition!), head to @DenbyPottery on Instagram or Facebook and take part in the "Invention Test" by sharing your one-pot recipe ideas using #DenbyCastIron and #DenbyOvenware. 


Looking for more ideas for dinner? Check out some of my most popular recipes: 

Honey Pecan Salmon | Champagne Risotto | Garlicky Mushroom Bruschetta



*images original to Aspiring Kennedy
*this post is sponsored by Denby, but recipe and opinions are original to Aspiring Kennedy

Posted on December 24, 2016 and filed under eat, holiday, life, love, sponsored, recipe.

Free Tutorial: The Perfect English Scones

This week, all of my students came over to our house for a special guest lecturer: Geraldine. Now, you may not know Geraldine- but for those of us that are lucky enough to know her, you'll know she is an amazing organiser... and a willing partaker in sweets.

Many of my favourite memories with her involve wandering the streets of Italy in search of a(nother) cup of gelato or eating her pavlova in the garden after Sunday lunch, but... my favourite memory has to be one rainy day when Viola was tiny. Geraldine had invited me over and we both arrived to her house a bit drippy from the rain. As I peeled off wet layers off us and sat Viola on the carpet to play, Geraldine walked in from the kitchen with a small mountain of hot scones, mugs of tea and small bowls of clotted cream and jam. It was a simple moment that was so lovely and warm.

And now, I force her to recreate it for my students. That'll teach her to be less charming. Ha! :)

The day was perfect- her in her Cath Kidston apron and matching oven mitt, her cute authoritative statements on scones as someone from Cornwall ("scone" as in gone, and not "scone" as in stone), and watching her wander from group to group helping them roll out the dough to the perfect height before cutting.

And whaddaya know? The scones came out perfect- just like they do every time.

And Geraldine had Viola and Harrison following her every move... just like they do every time, too.

If you're looking for a classic -and simple!- scone recipe, here's Geraldine's recipe. What my students pay for in credit hours, you get for free. (Just pay me back in an invite when you make them, please?)


Scones

Ingredients: 

  • 225 g/8 oz of self-raising flour

  • pinch of salt

  • 55 g/2 oz butter

  • 25 g/1 oz caster sugar (or standard white sugar in U.S.)

  • 150 ml/5fl oz milk

  • milk to glaze

Method: 

  • Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

  • Mix together the flour and salt and rub in the butter.

  • Stir in the Sugar and then the milk to get a soft dough.

  • Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/0.75in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. 

  • Brush the tops of the scones with milk.

  • Bake for 12-15 minutes until well risen and golden.

  • Cool on a wire rack and serve with butter and good Jam and maybe some clotted cream. 




*images original to Aspiring Kennedy

Posted on October 27, 2016 and filed under eat, england, friends, life, love, recipe, shopping.

Weak-Night Cooking

One of our friends recently joked that I don't cook... I was a bit confused. What? Me? When I'm busy with a semester, I am eating out a lot because, well, I have to eat out. I'm just not home very often. When life is a bit slower, I love to try new things and scour magazines for new ideas. Not only do I enjoy it, but let's be honest- it's way cheaper and healthier than eating out all the time. And with little kids, it's way less hassle.

But....  right now it is not slow. We are in the first bit of a new semester and dinners at home are the last thing on my list of a million things to do each day. The only problem is... it's the first thing anyone else asks me when I get home. "What's for dinner?!"

I do a few things to keep afloat in these moments. Hopefully, I'll share my moves with you and you, in return, can give me some winning-no-brain-required-recipes!

1. WRITE IT DOWN | This one is so obvious... but only if you're actually doing it. Otherwise, you think you it doesn't make a difference. It does! I plan out every meal my family eats for the week on Sunday night. So boring, but so necessary. I meal plan and then I order it all on Ocado. (I'm a big fan of Ocado.)

I used to love wandering through the grocery stores here. Well, actually, I still do. I just have other things to do, so the last thing I want to do is run out to Tesco at 6:15 to buy French mustard or whatever other random ingredient I don't have. I schedule my delivery slot (always on Wednesday, because it's free that day) and have it all there and ready to cook when I walk in the door.

2. STICK WITH WHAT WORKS | Trying new things is so fun, and way easier the more you've cooked. With that said, when I'm busy- we are sticking to a shortlist of 10-15 things. I cook things that I'm very comfortable with and don't expend mental energy on daunting steps like braising and pickling. (I know my limits.)

3, TWICE IS NICE | My poor mother. I used to not eat leftovers. Gross. I only wanted "fresh food." These days, I live off of them. When I cook, I plan for the meal to feed us twice for dinner... or at least dinne + two days of lunches for whoever is home. There is little better than eating a delicious homemade meal... that you didn't actually have to spend anytime on.

4. SHARE THE LOVE | Sure life is busy, but if I'm meal planning- I try to plan to have guests over to share it with us. Or, I make extra and give it to our neighbors. (We know them, it's not creepy.)  I'm not making individual filets, so the extra price is nominal and the gesture is always so appreciated. I think that it's easy for us to feel self-centered when life gets hectic. It's a good push for me to think outward when what I really want to do is be inward. (It's so hard, isn't it?!)

5. FREEZE OUT | And for nights when you get home and everyone meets you at the door with gum in their hair and crying? Drag that bag of frozen chicken fingers out of the bottom drawer of the freezer, hold you head high knowing that you do the best you can.... and get out the peanut butter to start getting that gum out.

A few of my weekly recipes are from the links below. I'd love for you to post up your favorites, too!

 

-Creamy Feta Chicken with Peppers & Rice (A Diary of Lovely)

- Chicken Stew with Biscuits (Ina Garten)

- Honey Pecan Salmon (Aspiring Kennedy)

 




 

*images by noah darnell original to aspiring kennedy

 

Posted on September 26, 2016 and filed under eat, life, recipe.

Summer Recipe: Garlicky Mushroom Bruschetta

 

I'm trying hard to do a few things different to capitalize on this summer. First, eat as many meals I can outdoors. After a long winter, I crave sunny days outside eating on a patio. My recent attitude is that if it is even the slightest bit of a nice day- the table and chairs get shoved outside and so does mealtime.

The second thing that I am trying to do is put less meat on our weekly rotation. No huge reasons for that other than looking for light options that bring a bit of variance to what we eat while keeping grocery bills down.

Summer seems like a great time to bring in other forms of non-meat substance into mealtime. I've been tossing chickpeas into salads, slathering nut butters on pretty much every breakfast item I can think of and now have begun to foray into mushrooms. They're so affordable, so healthy (1 of your 5 a day!), versatile enough to be added to a slew of recipes that I already make... and they soak up flavor like a boss. :)

For a little afternoon tea out in the park with my friend, Camille, I made a really delicious mushroom bruschetta in lieu of the standard soggy sandwich selections. The combination of flavors was totally kicking- think garlic, lemon and lots of fresh parsley. Perfect for summer. (I got the idea from this site, Just Add Mushrooms, which, as the name implies, is a pretty great starting point for mushroom-centric recipes.)

 

And the verdict? Well, we ate every last bit of them in an embarassing amount of time.... so I guess that means we liked them. The contrast of the crunchy sourdough with the sautéed mushrooms on top was just lovely, and it's going to be something that I recreate throughout the summer as it was so affordable and so cheap. And in the spirit of summer outdoor dining, I'm sharing the recipe below. Enjoy!

 


GARLICKY MUSHROOM BRUSCHETTA

SERVES 4 | Prep & Cook Time: 10 Minutes

 

INGREDIENTS

Brown & white button mushrooms (200gm packets of each)

1 lemon

A small handful of flat-leaf parsley (fresh or frozen)

Minced garlic (3 cloves or 1 tablespoon of jarred garlic)

1 loaf of fresh sourdough bread, sliced

Olive oil

Salt & pepper

 

METHOD

Chop your mushrooms up. This doesn't need to be exact, but I'd recommend smaller pieces if you're cooking with children in mind.

Put some olive oil in your pan over medium heat. Add the garlic and mushrooms. Sautee for about 5 minutes until the mushrooms are soft and have browned.

 

While your mushrooms are cooking, toss your bread into the oven for a couple of minutes. Don't leave them too long, because you won't want them too crunchy. Just a nice, golden toast for added contrast in texture.

 Squeeze half of your lemon over the mushrooms. Add the parlsey in. Sprinkle with salt & pepper.

With the remaining half of your lemon, slice a few pieces and lay them over the mixture while it rest. This will just give them an extra little kick of flavor.

 

 

And after that? Well you're done. You can either pack these up and take them out for a picnic or pile the mushrooms on your hot toast and eat them right away. You really can't go wrong.


 

Thanks for everyone's suggestions on Instagram for good (and mayo-less) picnic recipes. The next item that is on my mind is roasted veggies tossed with quinoa, olive oil & lemon- what a great idea! What's your go-to picnic item?

 

Looking for more ideas on how to bring mushrooms to your summer party? Follow along with the #MTMSummer campaign on Twitter and Facebook for recipes and seasonal inspiration.

 


FOLLOW ASPIRING KENNEDY ON BLOGLOVIN


 

 

*images original to Aspiring Kennedy

*this post was sponsored by Just Add Mushrooms. opinions, photography and recipe are my own.

 

 

Posted on June 6, 2016 and filed under eat, recipe.