– channa dal rice –

This is one of my FAVORITE rice dishes ever!!

I truly believe that healthy food does not have to be boring and flavorless . . .

this one definitely proves my point! 🙂

I was originally inspired by several different rice recipes . . .

adding a few touches of my own along the way.

This is such an easy recipe . . .

and it has so many of my favorite ingredients.

It is pure, simple, and has a wonderful mix of textures and flavors . . .

with – cashews . . . channa dal . . . jalapenos . . .

and an amazing mix of spices!!

Channa Dal Rice – Ingredient List . . .

2 cups cooked basmati rice

1/4 cup channa dal

1 tablespoon olive oil

1/4 cup chopped cashews

2 jalapeño peppers minced

1 teaspoon mustard seeds

1/2 teaspoon salt

pinch of saffron

1/4 teaspoon cumin seeds

1/4 teaspoon red pepper flakes

1/4 teaspoon turmeric

2 dried, or 3 fresh curry leaves, or 4 frozen, chopped into small pieces

2 to 3 tablespoons fresh lemon juice

lemon zest

The Toppings . . .

fresh green onions

lemon zest

fresh coconut

fresh cilantro

To start with measure out each of the ingredients . . .

and then mix the spices in a bowl and set aside.

Make the rice and allow to cool with the lid off.

Boil some water in a pan for the channa dal . . .

take the pan off the heat, add the channa dal, and soak the channa dal for approx 45 minutes . . .

then drain off the water.

On medium-high to high heat – saute the cashews and channa dal

in a little Olive Oil for about 4 to 5 minutes

add in the peppers for a couple minutes . . .

and then add in the spices for a couple minutes more . . .

( be sure to stir consistently while allowing time here and there to brown nicely )

Cool it down for a bit and then add the mixture to the cooked rice

along with the lemon juice and zest . . .

and then mix thoroughly . . .

allowing for the rice to obtain a little color from the spices . . .

put into individual serving bowls . . .

and then top it off with some of your favorites toppings . . .

here are a few of mine . . .

crisp green onions . . . fresh coconut . . . tangy lemon zest. . .

and of course – one of my very favorites . . . cilantro!!

Now it is time to enjoy your rice – my very favorite part!

Be sure to make an extra batch for leftovers . . .

if you don’t – you will wish you had!! 🙂

Hope you try this wonderful little rice dish!

until next time . . .

. . . . . . .

food dreams and a kiss . . .

from my kitchen . . . to yours!!

xoxo – liz

December 18, 2013ironstone kitchen . . ., komedal road . . .

making marshmallows …

Komedal Road 3 Comments

The other night . . .

I asked my 9 year old daughter Hattie to pick a recipe or two

from an old Martha Stewart Holiday issue I had sitting on the counter . . .

I thought it would be fun to make some holiday goodies together!

Hattie sat at the table a long time!!

She then came back with this huge list – and I mean HUGE . . .

starting with these very cool marshmallow snowflakes!

Hmmm – I thought . . .

I have never made marshmallows before . . .

Let’s just say it was an absolute BLAST . . .

from watching the mixture become this white . . . thick . . . sticky foam-like substance . . .

to spreading it in a pan and sprinkling them with powdered sugar . . . just like snow . . .

and then cutting them up into fun holiday shapes . . .

The stars were our favorite!!

Yes – I truly felt like a kid again . . . laughing and smiling the whole time . . .

playing – like a child!!

I am not really sure who had more fun – Hattie or myself!

I just know that I can’t wait to try them in some hot cocoa!!

Are you dreaming of a White Christmas? I know I am!!

And – if the snow doesn’t come . . .

you will find me making more of these – perhaps in the shape of a snowman! 🙂

Happy Holidays everyone! Peace and Blessings to all of you!!

xoxo – liz

. . . . .

The Marshmallow Snowflake Recipe

can be found here on the Martha Stewart website!!

Just add the confectioner’s sugar for dusting . . .

and pretend it is snowing!!

December 15, 2013ironstone kitchen . . ., komedal road . . ., online shop . . .

island style – spice rub …

Komedal Road Leave a comment

Introducing our very own . . .

IRONSTONE KITCHEN – Island Style Spice Rub!!!

A perfect Spice Rub for Pulled Pork, Chicken, Brisket, etc…!!

Just rub it on the meat . . . wrap it up in plastic-wrap . . . marinate it overnight . . .

then roast it . . . bbq it . . .

and then – trust me when I say you will absolutely LOVE it!!! 🙂

When my son was young . . .

we used served up these Island Style Pulled Pork sandwiches using this spice rub

in our Bainbridge Island Junior Football Snack Shack . . .

It ended up being a hit that I did not expect.

Since then – people have asked me to make it for them . . .

so here it is . . . finally!!

A 6oz container of Spice Rub goodness . . .

in a wonderful reusable glass container!

Available here in our Online Shop!!

I will also be sharing a few recipes using the spice rub

on the Ironstone Kitchen blog as well!

And – if you are wondering about whats up with that green sauce above??

Well – we served it on our Island Style Pulled Pork Sandwiches

along with grilled onions . . . jalapeno peppers . . .

cilantro . . . and more . . .

Sooooo Delish!!

Can’t wait to share it all with you!! 🙂

More on all of this to come . . . along with some great recipes . . .

so stay tuned!!

Peace and Love to all of you!!

xoxo – liz

. . . . .

Island Style Spice Rub – available here!!

August 14, 2013ironstone kitchen . . ., komedal road . . .

warm summer toasts …

Komedal Road Leave a comment

Sometimes one recipe and a few pictures say it all . . .

this was one of those times!!!

amazing toasts – from one of my new favorite recipe books . . .

What Katie Ate!!

Warm Crusty Bread . . . piled high with goat cheese,

sauteed mushrooms, thyme, and walnuts . . .

and topped with shaved parmesan, chopped parsley,

cracked pepper, sea salt . . .

and – a drizzle of olive oil!!

Warm Toast Perfection!!

Thank you Katie for your lovely book . . .

I am thoroughly enjoying it!!

Happy Summer Everyone!!

A kiss from my kitchen to yours . . .

xoxo – liz

April 5, 2013ironstone kitchen . . ., komedal road . . .

my favorite scones …

Komedal Road 2 Comments

I love scones . . . especially on the weekends!!

And lately I have been making all sorts of scones – some better than others . . . most of them being too sweet for my liking.

But these . . . well these are truly my favorites . . .

Scones with a little lemon zest and currants!

And on top of that . . . they are super easy to make . . .

I usually make several batches as they freeze really well and are perfect for the work week!

The ingredients . . .

2 cups flour (I use “Cup 4 Cup” to make them Gluten Free!)

2 Tbls. sugar

1 Tbls. baking powder

1/2 tsp salt

5 Tbls. unsalted butter

1 meyer lemon (both zest and juice)

1/2 cup currants

1 tsp vanilla

1 cup heavy whipping cream (a bit more for brushing)

raw sugar – for sprinkling

1 – quickly mix the dry ingredients together in a food processor

2 – add butter until blended and just a bit crumbly – place in a separate bowl

3 – add currents, zest and juice from meyer lemon, vanilla, and heavy whipping cream – mix with dry ingredients until just blended

4 – place on lightly floured surface – knead just a bit . . . until you can form a 1″ thick rectangle.

5 – cut into triangles – brush with the extra whipping cream and top with the raw sugar

6 – bake in a 400 degree oven for about 20 minutes (I usually cover scones with a bit of parchment paper – to keep from over browning the tops)

7 – remove from oven and transfer onto a wire rack to cool

Note: the scones can be frozen to enjoy at another time . . .

just be sure to reheat them for a couple of minutes in a hot oven to crisp them up.

sometimes I even drizzle with a little lemon glaze which is so simple to make . . .

just mix together a little lemon zest, lemon juice, and powdered sugar to the consistency of your liking.

but of course . . .

my kid’s favorite scones are the blueberry ones . . . along with a fruit smoothie of course!

The kids are always the ones who make the smoothies in our house . . .

and I have to say – they are getting pretty good at it!! 🙂

Happy Weekend Everyone!!

Peace and Love to all of you!!

xoxo – liz

. . .

for a little more food inspiration from my little kitchen – go to . . .

Ironstone Kitchen

. . .

all photos – liz le dorze

March 2, 2013ironstone kitchen . . ., komedal road . . .

raspberry tarts …

Komedal Road 4 Comments

Would you like a bite . . .

of one of these sweet little tarts?

I thought you might . . . : )

such a special way to end an evening meal . . .

by adding a little bit of summer sunshine – regardless of the season!

Well – they are really pretty easy to make . . .

but I will admit to you that the crusts do take a little bit of time.

This wonderful recipe is adapted from . . . Tarts (by Maxine Clark)

We will start off by making a simple Pate Brisee crust . . .

a simple . . . unsweetened shortcrust . . .

which is strong – and can easily support the fresh berries!

Simple ingredients are used to make the tart shells . . .

flour, salt, unsalted butter, egg yolks, and cold water . . .

it is as simple as that!

sift the flour and salt together – and set aside . . .

then in a food processor . . . mix together the butter and egg . . .

once mixed together – add the ice cold water

and blend again until smooth.

add the flour/salt mixture to the butter mixture . . .

and mix until it is barely blended . . . and makes a crumbly mixture as shown.

On a lightly floured surface . . .

knead the dough gently and then roll it into a ball.

Flatten it out and wrap it up in plastic wrap . . .

and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and bring it back to room temperature . . .

roll out dough to about 1/8″ thick or less . . . then line the little tartlette pans.

(be sure to press the dough evenly into the fluted sides)

Prick with a fork and return to the fridge for about 10 minutes.

Preheat the oven to 400 degrees . . .

Once at temperature . . .

bake the tart shells by placing parchment paper on top of the crusts . . .

and adding baking beans / pie weights on top of the parchment paper.

Bake for about about 5 to 7 minutes.

Remove from oven . . .

remove parchment paper and baking beans / pie weights.

Return to the oven and cook for approximately 5 more minutes.

Glaze the tart crusts with egg to seal them . . .

and return to oven for 5 to 7 minutes more . . .

or until they are a BEAUTIFUL golden brown!

(be sure that the egg has been cooked!)

Let cool.

and voila – you have some beautiful tart shells . . .

beautiful in color . . . light and crispy . . .

and ready to be filled!!

Now it is time to make the filling and glaze for the berries . . .

you will need some beautiful raspberries . . . some creme fraiche. . . some heavy whipping cream,

a bit of Framboise (a raspberry malt type beer) . . . some homemade raspberry jam . . .

and also some homemade berry jelly for the berry glaze.

First of all – you will need to strain the jam to remove the seeds . . .

then place the jam in a separate bowl . . .

add the heavy whipping cream, the cream fraiche . . . and the Framboise to the strained jam . . .

and whip until beautiful peaks form

(be careful not to over whip!!)

Refrigerate until the berries are ready to go!

Warm up the berry jelly on the stove . . .

and gently coat the berries in a large bowl.

Refrigeratethe berries until cooled.

Now it is time for the fun part . . .

time to fill the tart shells with the filling . . .

and top with those beautiful glazed berries . . .

These raspberry tarts need to be served as soon as possible after they are made!!

This is one of those recipes that will look absolutely beautiful . . .

just like in these pictures – seriously!!

but even more importantly . . .

these little raspberry tarts are soooo fresh and delicious . . .

just like a sweet taste of sunshine on a summer day!!

Mmmmmm . . . Mmmmmm

A few notes and tips about this recipe . . .

*only use homemade jam and jelly for this recipe . . .

I made it both ways . . . and it truly does make a difference!!!

**The tart shells can be made ahead of time . . .

but the tart is best when assembled at the last minute.

(if you make them ahead of time – be sure to crisp them up for a few minutes in a hot oven!)

*** I made this Gluten Free by using Williams Sonoma’s “Cup – 4 – Cup” Flour . . .

and by excluding the Framboise as it is malt based.

(I do believe that a little fruit liqueur could be used in place of the Framboise . . .

one that is made without malt of course)

Hope you will try these sweet treats – I think you will love them!!

A Kiss from my kitchen to yours . . .

Peace and Love to all of you!!

xoxo – liz

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Here is the ingredient list . . .

The pate brisee crust . . .

2 cups all-purpose flour (or Williams Sonoma “Cup 4 Cup” flour)

1 teaspoon salt

9 tablespoons unsalted butter

1 extra large egg yolk

2 1/2 to 3 tablespoons ice water

The filling . . .

2-3 tablespoons homemade raspberry jam

1 1/4 cups heavy cream

1 1/4 cups creme fraiche

2 tablespoons Framboise

The berries . . .

5 cups fresh raspberries

1 1/4 cups berry jelly

. . .

go to . . .

Ironstone Kitchen

for more great recipes and food inspiration!!

. . .

all photos / liz le dorze

March 2, 2013hattie bird . . ., ironstone kitchen . . ., komedal road . . ., online shop . . ., seabold vintage market . . ., studio cloth . . .

welcome …

Komedal Road 5 Comments

Welcome to my new website and blog!

I decided to name it . . .

Komedal Road

after the street on which I live with my sweet husband and two wonderful children . . .

My goal for this blog is simple really . . .

to live a visual life . . . in a little white house . . . on Komedal Road!!

It is going to be my go-to place . . . a place to gather and share all things that I truly love!

This blog is where I plan to document it . . . to share it . . .

and hopefully inspire some of you along the way!!

I will start by sharing my little design studio with you – called . . .

Studio Cloth

it is a place that I feel passionate about . . . a place that makes me truly happy!!

It is here that I design a girl’s clothing line – called . . .

Hattie Bird

for girls 4 to 7 years old . . .

(I also have a few sketches on my desk for a new women’s line – just around the corner . . .)

There will also be interior design projects – both past and present . . .

and fun little projects – like bringing new life to an old chair!

And of course there will be a bit here and there about a very special fabric line . . .

Bainbridge Blues

which I own with two of my very good friends and business partners!

And yes . . .

there will always be vintage fabrics here and there . . .

because truly – I am a vintage fabric girl at heart!

I still adore wonderful old vintage grainsacks . . .

great vintage goods . . . and fun vintage markets . . .

so with that said – I will continue to keep our . . .

Seabold Vintage Market

going strong . . . with all sorts of great vintage available in our online shop!!

and last but not least . . .

a little inspired love and goodness from my little kitchen to yours . . .

we are calling it . . .

Ironstone Kitchen

I have to say – I do love a good piece of ironstone . . .

especially those amazing ironstone bowls!

Mid to Late March – you can expect to see us filling up our . . .

Online Shop

with all sorts of great vintage goods, artisan “maker” items . . .

and anything that catches my attention really!!

It is something you won’t want to miss!!

There will even be a little Kids Thrift area . . .

perfect to keep the little ones looking sharp – even in a slow economy!!!

I truly want this blog to be filled with much happiness . . . joy . . . and laughter . . .

to find visual inspiration in everyday life . . .

and to share it with all of you!!

I hope you will join me from time to time . . .

as we travel down this road together!!

Peace and Love to all of you!!

xoxo – liz

. . .

all photos / liz le dorze

(except for the Red Bainbridge Blues bed – photo by Michael Jardine)

. . .

komedalroadblog

living a visual life in a little white house on Komedal Road . . .

Category Archives: ironstone kitchen . . .

channa-dal rice …

making marshmallows …

island style – spice rub …

warm summer toasts …

What Katie Ate!!

Warm Toast Perfection!!

my favorite scones …

Scones with a little lemon zest and currants!

The ingredients . . .

Happy Weekend Everyone!!

Ironstone Kitchen

raspberry tarts …

welcome …