Salads · Uncategorized

Arugula Salad with Apples & Walnuts

This is a nicely balanced salad, sweet enough to serve with brunch, but also great with a grilled chicken breast for dinner!

This will serve 4 as a side, or 2 as a main.

arugula salad

Arugula Salad with Apples & Walnuts

Dressing

3 Tablespoons plain unsweetened yogurt (homemade if you have it)

Juice from half a lemon

1 1/2 Tablespoons Olive oil

1 Tablespoon liquid honey

1/4 teaspoon cinnamon

Salad

2 cups baby arugula

3 cups leaf lettuce, torn into bite size pieces

1 apple, cored and thinly sliced

1/3 cup chopped walnuts, toasted   See Cooks Notes below

1/4 cup dried cranberries

2 Tablespoons raw, unseasoned sunflower seeds

Whisk dressing ingredients together in large bowl.  Add salt and pepper to taste.

Add arugula. lettuce, apples and walnuts to dressing in bowl.  Gently toss to combine well.

Sprinkle toasted walnuts, dried cranberries and sunflower seeds over top.

Serve immediately.

COOKS NOTE – to toast walnuts,  heat in a dry skillet over medium heat, tossing occasionally until beginning to brown and slightly fragrant.  Remove walnuts from pan immediately (so they don’t burn in the hot pan).  Set aside to cool before adding to salad.

Muffins and Quick Breads · Uncategorized

Banana, Oat and Nut Bread

3 years ago, I planted 2 baby banana trees in our front yard.  They are surprisingly easy to grow, and already, they have given us 3 large stalks of filled with bunches of beautiful, ripe bananas.  The thing  is that once they begin to ripen, the whole stalk seems to become ripe all at the same time!

Of course the stalk is hung within easy reach so our guests can enjoy a fresh banana whenever the fancy strikes them.  Still, there are always more than we can enjoy right off the vine.  Those, I peel and freeze for later use, such as this banana bread.

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Banana, Oat and Nut Bread

1 1/2 cups flour

2/3 cup brown sugar, well packed

2 teaspoons baking powder

1/2 teaspoon salt

3/4 quick cooking oats (or pulse regular old fashioned oats, in your food processor for a couple of seconds)

1/3 cup canola oil

2 eggs beaten

1 cup well mashed bananas (about 3 medium)

1/2 cup roughly chopped walnuts

Preheat oven to 350F.  Spray a 9×5 loaf pan with non-stick cooking spray and set aside.

In large bowl, whisk together flour, brown sugar, baking powder salt and oats together and make well in centre.

In a second bowl, mix oil, eggs and bananas together.  Gently stir into the flour mixture until just mixed.  Fold in walnuts and turn into prepared loaf pan.

Bake 1 hour, or until toothpick inserted into centre comes out clean.  Cool in pan for 10 minutes, then turn onto wire rack and allow to cool completely before slicing.

 

 

 

Chicken · Main Courses · Uncategorized

Roasted Chicken Thighs with Garlic Confit and Lemon

Don’t let the long fancy name stop you from trying this one.  Garlic confit is nothing more than garlic cloves simmered in oil.   Keep the leftover oil to drizzle over the finished dish, onto your next pizza or use it to make a killer vinaigrette for your side salad.

If you don’t have preserved lemons, sprinkle the finished dish with lemon zest just before serving.    If you do have preserved lemons already in your fridge, this dish is a reason to make some more.

We like this with some couscous or quinoa and some green beans on the side

This will serve 4.

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Roasted Chicken Thighs with Garlic Confit and Lemons

10 garlic cloves

1/4 cup olive oil

8 chicken thighs, rinsed and patted dry

salt & pepper

1 cup chicken stock

2 Tablespoons butter, cut into 4 pieces

1/4 Preserved Lemon peel flesh removed, peel finely chopped

Juice of 1/2 small lemon

1/2 cup finely chopped parsley or mixed herbs

Make the garlic confit:  heat garlic and oil in small pan over low heat until garlic begins to turn brown and is tender.  10 – 15 minutes.  Leave in pan and let cool.   You can do this a day or 2 ahead if you want.

Season chicken with salt and pepper.  Using 2 large skillets, over medium high heat, heat 1 tablespoon of the oil you poached the garlic in each pan.  Cook chicken skin side down until skin is golden, about 5 minutes.  DO NOT TURN.   Leave chicken skin side down and transfer pans to oven and bake 20 – 25 minutes, until thermometer inserted into fleshy part of thigh registers 165F.

Remove thighs from pans to platter, keeping skin side up.   Keep warm.  Remove garlic cloves from oil and roughly chop or smash.

Bring chicken stock to boil in one of the pans, stirring to scrape  up any brown bits stuck to the bottom of the pan.    Reduce broth to about 2/3 cup.  Whisking constantly, add butter 1 piece at a time until sauce is thick enough to coat the back of a spoon.  About 3 minutes.  Remove from heat and whisk in preserved lemon, lemon juice, the chopped garlic and all but 1 Tablespoon of the herbs.

Pour sauce onto platter, arrange chicken thighs over top, skin side up, and sprinkle with remaining tablespoon herbs for garnish.

Serve immediately.

Credit for this goes to Bon Appetit, November 2017.  No link to the original as it doesn’t seem to be on their site.

 

 

Uncategorized

Grab a Grapefruit…

Beautifully photographed, and the salad sounds pretty good too.

Mrs. Twinkle

…and off we go! Here goes with my first post this year. It’s a juicy grapefruit salad.

Ingredients
4 grapefruits
2 avaocados
2 fennels
a handful of lamb’s lettuce
dressing
1 tsp cardamom
1/2 a lemon
3 tbsp olive oil
1 tbsp honey
salt and pepper

Cut the grapefruit into small slices. Chop up the avocados in cubes and slice the fennel. Scatter the lettuce into a bowl and add the grapefruit, avocado and fennel. Whisk the dressing ingredients together and pour over the salad.

No need to start the year with a guilty conscience. Now enjoy this!

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Uncategorized

Roast Chicken and Broccoli

We have a house full of guests, and our housekeeper, Marival,  has finally succumbed to whatever virus is going around lately.    So, while she is home suffering thru the virus, the cleaning of our guest rooms falls to us.

All of our rooms are rented, which means  a lot of laundry as well as guests with various needs that our require attention.

We are also having a pergola built on our roof top, and supervising the workers is one more thing that takes time out of our day.  Add to that our actual jobs that we get paid for and normal every day responsibilities and Kevin and I are kept busy these days.

Mostly, I am grateful for days like today because I am reminded of just how much abundance there is in our lives; though I will be very happy to see  Marival healthy and back at work again!!

Busy days are perfect for a sheet pan dinner that requires a minimum of fuss to prepare and not a lot of pots to wash.  Thanks, Canadian Living!!   This recipe will serve 4 and is ready in under an hour.

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Roast Chicken and Broccoli

Vinaigrette

1/2 cup packed basil leaves , finely chopped

1/4 cup white vinegar

1/2 cup olive oil

4 oil-packed sun-dried tomatoes . finely chopped

1 clove garlic , minced

1/4 teaspoon each salt and pepper

Roasted Chicken:

4 chicken legs with thighs,  legs and thighs separated

1 Tablespoon oil

1/2 teaspoon each salt and pepper

1 sweet red pepper , cut in chunks

1 red onion , halved, then sliced lengthwise in 1/2 ” slices

1 head broccoli , cut in florets (about 4 cups)

Put it together:

Vinaigrette: In small bowl, whisk together basil, vinegar, sun-dried tomatoes, garlic,  salt and pepper. Set aside.

Chicken and Veggies: Preheat oven to 450°F. Arrange chicken on baking sheet; drizzle with oil and sprinkle with salt, pepper.   Toss to coat.  Bake for aprox 20 minutes, depending on size of legs and thighs.  Add red pepper and onion during last 10 minutes of baking.  Bake until chicken is no longer pink inside and red pepper and onion are slightly tender.

Broccoli : Meanwhile, in pot of boiling water, cook broccoli for 1 to 2 minutes.  Drain well.

In large serving bowl, toss together broccoli, red pepper and onion with about half of the Vinaigrette.  Top with cooked chicken and drizzle remaining vinaigrette over chicken.

 

 

Uncategorized

Red Savina Hot Sauce 

Thinking I need to try this one.

Cast Iron Dan

The other day, I had someone on Facebook ask me what I do with all those peppers that I grow. That’s a good question, so I guess I should share what I make with all of that hot fruit! I make habanero hot sauce! The variety of habaneros that I grew this year are called Red Savina, which are about twice as big and twice as hot as the normal orange habaneros. Some of the peppers this year are over two inches in diameter!

I’ve been making this sauce for 5 years now and every time I think that I should change the recipe – I end up deciding to leave it just the way that it is! It is smoky, sweet, savory, citrussy and very hot… but not too hot! It doesn’t take much, but its a great condiment for tacos, burgers and most everything else. My youngest daughter…

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Uncategorized

Arugula Salad with Apples and Walnuts

What can be better than apples and walnuts together.    My version is pretty close to the original.  Why mess with perfection?   I served alongside Za’atar chicken breast, and some pan seared veggies.  Serves 4 as a side.

arugula salad
Arugula Salad with Apples and Walnuts

3 Tablespoons plain unsweetened yogurt

1 Tablespoon olive oil

1 Tablespoon lemon juice

1 Tablespoon honey

1/4 teaspoon cinnamon

pinch of salt and pepper

4 cups arugula, any tough stems removed

3 leaves romain, torn

1/4 cup parsley leaves and tender stems, roughly chopped

1 apple, thinly sliced

1/3 cup walnuts, chopped

1/3 cup dried cranberries

2 Tablespoons unseasoned sunflower seeds.

Combine yogurt, olive oil, lemon juice, honey, cinnamon, salt and pepper in small bowl, whisk to combine.

Toss arugula, romaine, parsley and apple slices together with the dressing.   Sprinkle walnuts, cranberries and sunflower seeds over greens and serve.