Watermelon Feta And Mint Salad!

IMG_0412OK I actually thought…..Uh Weird! cheese and watermelon but when you think of Apples and cheese or pears and cheese you’re like “move aside I need that cheesy fruit combo”, am I Right??
Well this is the now “go to bring along to anything dish ” for me, My husband is kind of over it. It couldn’t be easier to make and I’ll prove it!

1 small Watermelon, of course…. (try to make sure it is not over ripe, if it is really soft and really dark pink it may be a little on the old side so stick to bright pink and firm. If you buy it cut in half  you can see it.
8 Oz’s Feta Cheese – go crazy, buy a good one. A Greek one in water would be nice- just make sure to drain and rinse in gently.
1 fresh lime – not the ones with brown spots on them, bright green with a fresh bright scent, I actually like extra lime so you can add another if you want.
2 Tablespoons Fresh Mint chopped – sweet mint is the best there is a difference with spearmint, peppermint etc. You can tear a few extra for garnish too.
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Cut the watermelon into 1 inch cubes -approximately or bite size – no need for a ruler.
Place it gently in a larg serving bowl – you know me, I like white.
Squeeze Lime over the watermelon and very gently fold them
Sprinkle over mint and crumble feta cheese but do not toss until you are serving on the plate.

This a light refreshing salad with a bite of salt and hint of mint, Your guests will love it and your husband will get sick of it!
Enjoy -T


Filbert and The Peasant Bread Mystery

So I decided to make bread! This is not something I do often and honestly I’ve only attempted it a few times but I did get the beautiful dutch oven for Christmas and there is a bread a friend of mine makes right in the pot. I got out a recipe and of course added more herbs etc. This is a 2 day process unless you start first thing in the morning but I did not. So… I put the ingredients together and set it to rest for the 12 to 15 hours it calls to do. The excitement of getting it ready and baking it is so gratifying. Ah…but where is it? It was here on the counter, I cut one piece when it was warm!? Where did it go? It was right here!??
Peasant Bread or No Knead Bread, is surprisingly easy and fun!. Just be sure it is not close enough to the end of the counter to be pulled down and devoured by Filbert after all your hard work….Yep, I had that one end piece and it was so delicious and Filbert got the rest. The best part was me trying to figure out where the loaf went I literally was looking all over like I had misplaced it. hahaha, Mystery solved Filbert one of our beloved pack was found slumped over it at the bottom of the stairs (I guess it was too heavy to carry up) with what was left of it.
Here he is the Master Thief. If you look closely in the first photo you will see the loaf of bread there on the floor. DAMN IT, FILBERT!

3 Cups all purpose flour
3 to 4 tablespoons fresh herbs chopped small
(I did thyme, rosemary, sage and chives)
1 3/4 tsp salt
1/4 tsp active dry yeast
1 1/2 Cup luke warm warter
1/8 cup olive oil

*In A large mixing bowl put in all your ingredients and mix until it all comes together.
*It will be sticky and shaggy but not to worry it should be.
*Cover it tightly with plastic wrap and set in a warm spot for 12 to 15 hours.
*Make sure it is at least 70 degrees.

*Once its done it will have grown and be airy and have bubbles at the surface.
*Turn it out on to a flowered surface, be sure to flower your hands.
*Turn it over on it’s self 2 times. (fold it in half and then half again)
*Let it sit on the board for 15 minutes loosely covered with plastic or a dish towel.
*Flour your hands again and quickly shape your dough into a ball.
*Lay a cotton dish towel down and dust liberally with flour.
*Place the ball on top
*Cover with more flour and cover with an additional towel.
*Gently lift and place back into bowl and set in warm spot for 2 hours.
*Pre heat oven to 450 with a Le Crusset pot in it, cover and all.
*Once it is preheated (at least 30 min) gently remove the dough from the cloths and place into the heated pot
*Cover and bake for 30 minutes
*Uncover a bake additional 15 to brown.
I would let it brown a little more then I did but it was still great. I just couldn’t wait to try it.
Put on cooling rack for an hour. The ENJOY!!

Casual Curried Cauliflower

It’s casual because it is by no means a true curry. I’m using a pre made curry powder & I’m OK with that. Try this it is really very good!
1 lg head of cauliflower cut into large florets (I like it to be firm)
1/2 Cup Olive Oil
1 tsp Cumin (fresh ground if you can)
1 tsp Coriander (fresh ground if you can)
1/4 Cup Red Wine Vinegar
3 tsp Curry Powder (try to find a good quality can or jar it makes a difference)
1/2 tsp sugar
1/2 tsp Garlic Powder
1 tsp salt
2 tsp Spanish Paprika (smoked does NOT work here)

Mix all the ingredients together in a bowl except cauliflower
Let stand 10 minutes for the flavors to meld and the sugar and salt melt
Then toss in cauliflower and coat all over
Transfer to a large baking dish
Bake at 425 degrees for 35 minutes
Sprinkle some chopped chives over it it always looks nice to add a hint of color.
Doesn’t get much easier then that!!
Enjoy -T