Miss Pelican's Perch

Looking at my World from a Different Place


Farmers’ Market Creativity

I have been trying to eat in a healthy manner these days so I visited my local farmers’ market yesterday to get some ideas and ingredients for dishes that are fresh, organic, local and seasonal. I came away with a bag of produce that filled the bill, including several bunches of fresh herbs: basil, parsley, cilantro and mint. Mint was an interesting choice for me since I don’t often cook with it, but something about it said “Make something with me!”

When I got home, I started googling recipes and I ended up with selecting an Indian mint-cilantro chutney. Now I just needed something to put the chutney ON. Such a sauce is often served with samosas and pakoras, yet these Indian appetizers are usually deep fried. Also, I wanted to use cheap and handy ingredients. So the Creative Muse jumped into the situation and I ended up improvising my own oven-baked version of a potato pakora.  Using ingredients on hand, a creative moment ended up with a yummy and healthy result.

Mint-Cilantro Chutney

2 cups fresh cilantro leaves
1 cup fresh mint leaves
1 inch of peeled fresh ginger
1 clove of peeled fresh garlic
Juice of 1 lime
1/2 teaspoon cumin powder

Put everything in a food processor or blender with a little water (about 1/4 cup) and grind into a paste.

Miss Pelican’s Improvised Oven-Baked Potato Pakoras

2 cups of chickpea flour
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 heaping tablespoon curry powder
Pinch of cayenne pepper powder
Pinch of salt
About 3 cups (or half of 2 pound bag) of frozen hash browns, defrosted
1 cup water

Preheat the oven to 450F. Mix the flour, powders, pepper and salt in a large bowl. Add the defrosted potatoes and water. Mix until the potatoes are thoroughly coated with batter.  Line cookie sheets with parchment paper. Drop spoonfuls of the potato batter on the lined cookie sheets, like you were making cookies. Bake for 10 minutes, remove from oven, flip each “cookie”, return to the oven and back another 10 minutes. Remove and cool. The pakoras should be a little crispy on the outside and chewy on the inside. Serve with the



Tea and the Art of Slowing Down

Tea was meant to be slowly sipped and savored, unlike coffee which is usually grabbed on the run and chug-a-lugged in a hurry so that its rocket fuel qualities can ignite your day.

Tea is a gentle, quiet beverage.  Maybe that’s why Teas are at the end of the day, so that the drinker can relax and unwind.   The way tea is made is a slow affair.  Done correctly, you need to bring the water to a boil, pour it over the loose leaves, and let the leaves steep for several minutes.  You cannot help but chill out while you wait.

Since you are required to slow down to make a cuppa, you might as well make an art form out of it.  Oh, wait, that’s already been done:

Okay, so maybe you don’t want to slow down that much. Here is a another way to make it:   How to Make the Perfect Cup of Tea

ljgloyd (c) 2017


Omelettes, Et Cetera

It is my opinion that if you master just these five recipes, you can properly entertain others and  feed yourself without becoming bored with your own cooking.

Omelettes.  Learn how to make a proper plain omelette, and you can make a number of main dishes just by varying the “innards”– cheese, vegetables, meats, anything.  Also, by understanding the omelette, you can dumb it down to simple scrambled eggs or fancy it up to a frittata.

Roast chicken.  If you can properly roast a chicken, you can apply the same knowledge to turkey or duck.  Thanksgiving dinner won’t be the scary thing it has become to some if you can master a chicken.

Boeuf Bourguignon.  Learning to braise a meat in a liquid will set you up to make all kinds of stews and chilies.

Marinara Sauce.  Master this and you have mastered all manner of pizza and pasta dishes.

Apple Pie.  A tender, flaky pastry can be parlayed into many sweet and savory goodies:  summer fruit tarts, pumpkin or sweet potato pie, chicken pot pies, and meat-filled pasties and turnovers.

You don’t need to learn a huge repertoire of dishes.  Just take the time to master a few.




Feasting and Fellowship

No matter if our ancient ancestors were gathered around a campfire on some game-laden savanna, or if we are seated around a finely laid out and festooned table of crystal, silver and fresh flower centerpieces, we are bound together across time and space with the notion that food is best shared with friends, families, and especially strangers. In this age of social media, let us not forget how to forge relationships through the fine art of conversation over a well cooked meal.

Try this on someone:


Chicken with apricot mustard glaze

Preheat the oven 425F.  Line a baking dish with foil.  Wash and dry 4 large chicken thighs, skin on.  Coat the chicken with olive oil.  Salt and pepper the chicken pieces to taste. Set aside.

In a small bowl mix together 1/2 cup of apricot jam, a tablespoon of grainy Dijon mustard, and a tablespoon of honey. When thoroughly blended, coat all sides of the chicken pieces with the glaze. Place the chicken in the baking dish and bake uncovered for about 30 minutes. Test the chicken pieces with a thermometer. If they read 175F it is done. If not, return to oven for another 10 minutes.

When finished, remove the chicken from the dish and drain the drippings into a sauce pan. Add a tablespoon of butter and heat on low, whisking the sauce until the butter melts. Serve as a sauce for the chicken or a side of steamed rice.

Serves two to four people depending on the size of the thighs, what else you are having with it and how much conversation engages you.






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Meatball Madness on a Rainy Day


It is a cool, showery Saturday afternoon and I am warmly ensconced at home. Besides doing my laundry I thought I would get creative in the kitchen and make a batch of meatballs in memory of the Swedish women in my family. I adapted this from a recipe I found at AllRecipes.com. It’s not quite how my mom used to make them– I think she used onion soup mix in the gravy. Anyway, it’s the thought that counts, so here’s to you, Mom.

Swedish Meatballs of a Sort

Makes 3 dozen meatballs, about 6-9 servings
Takes about an hour and a half.

1 large white bolillo roll pulsed into breadcrumbs in a food processor
1/2 cup heavy cream
1 teaspoon butter
1 teaspoon olive oil
1 small onion, minced
3/4 pound ground beef
3/4 pound finely ground pork
2 eggs
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger (optional)
Another teaspoon olive oil
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
2 large spoonfuls of sour cream

Place the breadcrumbs into a large bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt together 1 teaspoon of butter and 1 teaspoon of oil in a skillet over medium heat. Stir in the onion and cook until it turns light brown, about 10 minutes. Place onion into the mixing bowl with the breadcrumbs. Mix in the ground beef, ground pork, eggs, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Use your hands but don’t overwork the mixture or you will get tough meatballs.



Melt another teaspoon of oil in a large skillet over medium heat. Pinch off about 1 1/2 tablespoons of the meat mixture per meatball, and form into balls, about the size of a large walnut. Place 12 meatballs into the skillet, and brown one side, about 5 minutes. Flip them all. when that side is brown, remove from the pan and add another 12. Repeat for two more batches of 12 each. Remove all from pan as browned and set aside.



After the last batch is removed, whisk 3 tablespoons of flour into the pan drippings and cook over a low heat for a minute or so, constantly stirring. Then gradually whisk in 2 1/2 cups of beef broth Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Return all the meatballs to pan, cover, and simmer for about 20 minutes. Just before serving, gently mix in in the sour cream. Season to taste with salt and black pepper. Serve over cooked egg noodles and a dab of lingonberry preserves on the side.


I’ll have about half of these for several lunches and dinners during the week and freeze the rest.



Ljg 2017