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Simple n’ Sweet Potato Chutney

23 Oct

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This recipe for sweet potato chutney is one of my favourites due to its simplicity and freshness. Great served cold with cheese and crackers or -even better- heated up and with a fried egg after coming home tipsy from the bar.

Try out this sweet potato chutney for your next event/dinner party/hangover cure.

Sweet Potato Chutney

1 large sweet potato, peeled, cooked and mashed
1/2 red onion, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon coconut milk
1/2 teaspoon salt
1/2 teaspoon anchor powder (powdered mango) (optional)
Chopped fresh cilantro (to taste)

Combine all ingredients until smooth. Let sit, refrigerated for at least 1-2 hours before serving. This allows the flavours to blend and intensify. The result is tangy, smooth and strangely addictive.

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I made a big batch and it kept really well, at least a week, in the fridge. It is really versatile stuff that can be used to enhance many dishes, sandwiches and snacks. TIP: make sure there is enough lemon juice. It is supposed to be tangy, and a but crunchy from the onion.

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This was a pretty cheese and chutney plate I made for Thanksgiving. The others are mint, and a spicy bottled one that was a gift from The Netherlands with ingredients I could not begin to understand.

Dutch is a weird language.

xo

M

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Lamb Kofta Meatballs with Spiced Yogurt

17 Oct

I’ve never been a huge fan of lamb. The problem is, I often see photos of and recipes for lamb that look really tantalizing. (I feel the same way, only stronger, about goat cheese. I know, I know…)

While casually cruising around Kensington recently, I popped into Sanagan’s Meat Locker, an amazing hipster butcher (pardon the term), that we recently discovered. This is the kind of busy place that requires you to grab a number and await your turn. Once you have that little paper tab, things tend to move quickly. You are under pressure.

During this hasty moment, with endless options before me,  I spontaneously bought some ground lamb.

Middle Eastern food and flavours are amongst my favourite, and many recipes call for lamb. So what the hell?

“I’ll make kofta!” I thought.

But alas, I didn’t have any wooden skewers, and couldn’t find any in a pinch. So instead of cooking these on a stick (!!) I made them into meatballs. They were equally delicious if not quite as fun.

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I served them with spiced yogurt and paprika, a couscous salad and fried eggplant.

 

Lamb Kofta Meatballs with Spiced Yogurt 

(Makes about 15)

  • 1 lb ground organic lamb
  • 1 shallot or 1/4 onion, chopped finely
  • 1/2 tsp ground cinnamon
  • 2 teaspoons cumin seeds (toasted) or 1 tablespoon ground cumin
  • 1 clove garlic, shredded
  • 1 egg
  • 3 tablespoons semolina (couscous) uncooked
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup slivered almonds, toasted
  • 1 tablespoon + 1 teaspoon smoked paprika
  • 1.5 tablespoons dried mint
  • 1/2 tsp cayenne

Spiced Yogurt 

  • 1 cup Greek yogurt
  • 2 cloves garlic, shredded
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne
  • 1/2 tsp black pepper
  • Cup roughly chopped parsley and mint (fresh or dried)
  • 1 tsp chives (fresh or dried)

Method

  1. Mix all the ingredients of yogurt sauce first, and let sit in the fridge
  2. In small pan, lightly toast cumin seeds with slivered almonds (can also use pine nuts, which are more traditional)
  3. Combine lamb with all of the spices, onion, herbs, egg and semolina. Mix well with hands.
  4. Roll into small meatballs, being careful not to pack them too tightly. If you have the time,let them rest for 30 minutes or more refrigerated to let the flavours blend.
  5. You can either pan fry them or bake them. I fried them lightly over medium high heat (about two minutes) and then baked them on a tray at 300 for 10 ish minutes.
  6. You can also form them onto soaked skewers (fun!) and bake them that way.

This meal totally hit the spot. I fried up some eggplant (my new fave) dipped in egg whites, and layered it with raw cucumbers (a nice contrast of soft and crunchy), with a lemony couscous/tabouli hybrid salad. I drizzled the whole thing with fresh lemon juice and touch of olive oil.

The yogurt sauce was spicy and tangy and complimented the lamb very well.

These were a hit well worth repeating! They would also make great appetizers.

I may be a lamb convert yet. Stay tuned! 

xo M

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Homemade Pizza with Nectarines, Ricotta and Basil

7 Aug

This dinner was eaten standing up.

After all that effort to put together a nice meal, we never even made it to the table.

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I’ll take it as a compliment.

I’m most excited to finally find a great pizza dough recipe. Once you’ve got that down, the toppings are the easy part. This recipe was awesome. It created a nice crispy, chewy, thin crust and was quite easy.

I’ll never stray.

I lifted this recipe (once again) from Alexandra’s Kitchen.

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Pizza Dough

3 1/3 cups all-purpose flour, plus additional for rolling
2 teaspoons kosher salt
1 3/4 cups lukewarm water
2 teaspoons sugar
2 teaspoons active-dry yeast (I used quick-rising)
2 teaspoons olive oil

1) In one bowl, combine flour and salt. In another small bowl, combine yeast, sugar and warm water. Let sit for 5 minutes or so until bubbly. Add olive oil.
2) Gradually add liquids to flour mixture and knead until firm and smooth, about 5 minutes.
3) Divide dough into four balls and coat with small amount of olive oil. Let sit in a warm place on greased pan with plastic wrap loosely covering for about 1 – 1.5 hours until dough has risen (almost doubled) in size.
4) Roll out with floured rolling pin until dough is flat (Note: this recipe makes “personal sized” pizzas)
5) Pre-heat oven to 500. Place on greased pan or dry pizza stone and cover with whatever yummy toppings you desire! (Note: I used a pizza stone with great success). I baked the pizza with ricotta and nectarines and added the other toppings after. Bake 10-15 minutes until crust is golden and crispy (although not too crispy like Pizza #1!)

I reduced about 1/2 a cup of balsamic vinegar while the pizza was baking over medium-high heat until syrupy (be careful not to burn!)

Toppings

2 ripe nectarines, sliced
1 cup fresh ricotta cheese
1/2 cup fresh basil (after)
2 tablespoons balsamic reduction (after)
Slices fresh Parmesan (after)
Olive oil (after)
Arugula (after)

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I still have dough left over. Apparently it freezes  very well (we shall see). Making dough in advance makes for very quick meals later on! I can’t wait to have more homemade pizza in a pinch. Having the dough pre-prepped will help me feel extra domestic goddess-y later on.  

What are your favourite pizza toppings?

Let me know if you try this out!

xo

M

 

Favourite Things: July- Chicago, Montreal, Beck and recipe for Kale and Herb Fritters with Chipolte Tahini Yogurt Dip. Whew.

4 Aug

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July flew by with the quickness!

Things I did this month:

-Visited the Art Institute of Chicago
-Finally saw Beck live
-Ate crepes in Quebec
-Slept in a tent

Pretty excellent.

Here are a few of my favourite things!

ONE: Visiting friends, new cities and live music. (That’s three things)

We headed to Chicago once again this year to catch the Pitchfork music festival and meet up with Mike and Brittany. Headliners: Beck, Neutral Milk Hotel and Kendrick Lamar. All delivered excellent sets. I also really loved St.Vincent, Jon Hopkins and Tune-yards.

Highlight: Annie Clark of St. Vincent absolutely killed it and Beck performed one of my all-time favourite tunes, Chemtrails.

 

 

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TWO: The Art Institute of Chicago

…is now one of my favourite art galleries. Ever. So many iconic and priceless works of art, including American Gothic, Seurat’s La Grand Jatte, and Nighthawks. The Magritte exhibition was excellent, and made me come away with a new, greater appreciation for the Surrealists.

blognotapipeIt is not.

I could spend allllll day there, happily.

And audio tours. Obv.

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THREE: Mile End, Montreal. 

Last weekend we headed to Quebec for two nights. We spent a wild one in Montreal and another wild one (literally) in the wilderness outside of Magog, where we got to spend some time with more fantastic faraway friends. This is where the tent sleeping happened.

This charming neighbourhood in Montreal is home to fabulous coffee and bagels . A must (re) visit.

Highlights: Eating St. Viateur bagels hot out of the oven dunked in tangy cream cheese, $10 drink specials for 4 tequila shots (including tabasco chasers!) at Andrews Pub in downtown Montreal, people watching while drinking excellent espresso from Myriad, swimming in Lac Magog, partying into the wee hours with Nick and Kate, road trip playlists and eating cheesy asparagus crepes the size of your head.

 

 

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Understandably weary.

street

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bagel

coffee

crepes

FOUR: Tarte Amazonian Clay BB Tinted Moisturizer SPF20 Sunscreen

I love cosmetics and I just gotta share my latest favourites.

This product is another home run for me from Tarte. Contrary to most makeup, it is possible that this stuff has actually improved my skin overall. I have not broken out once since I started using it and the texture and evenness of my skin has improved! Impressed.

Bonus: it contains mostly natural ingredients. I don’t think I could ever stray from this super-light foundation.

tarte

 

Five: Kale and Herb Fritters with Chipotle Tahini Yogurt

I stumbled upon a fabulous food blog called Alexandra’s Kitchen. Intrigued, I decided to try out these fritters, as I had a whole bundle of kale withering away in the fridge (AS PER USUAL)

I was skeptical at times throughout the (slightly messy) process, but the end result was SO good. The tahini dip was my own edition, which I also like to pair with falafels.

You could substitute any dark leafy green, such as chard or mustard greens or even a combination.

 

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Kale and Herb Fritters with Tahini Chipotle Yogurt Dip 

(makes approx 8)

  • One large bunch of leafy greens, stems removed.
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh basil
  • 1/2 cup fresh dill
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 green spring onions (about)
  • fresh cracked black pepper
  • 3 1/2 tablespoons all purpose flour
  • 2 cloves garlic, chopped
  • 2 eggs
  • 1/2 cup crumbled feta cheese (maybe a bit more 😉
  • 2 tablespoons coconut oil for frying (unscented)
  1. Simmer greens in boiling salted water until soft, about 5 minutes
  2. Strain well and pat dry with paper towel
  3. Blend everything in a food processor except for the cheese. Once well blended, fold in the cheese.
  4. Over high heat, fry fritters in batches (about 1.5 tablespoons each) (about 5 minutes on each side). Be sure to leave enough room in the pan to flip them properly!
  5. Serve hot with a squeeze of lemon.

Tahini Chipotle Yogurt Dip 

  • 1 cup plain yogurt
  • 3 heaping tablespoons tahini
  • Fresh juice of 1/4 lemon
  • Salt to taste
  • 1 teaspoon ground chipotle pepper
  • 1 clove garlic
  1. Mix!

 

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Ok so…they’re not pretty, but these were a huge hit. They are a fun way to eat more greens, and potential flavour combinations are endless,. Really, you could  combine any fresh herbs with any greens and the result would be delicious.

They reminded me a little bit of palak paneer…I think next time I’ll try adding some different spices and put an Indian spin on it.

Happy mid-Summer all!

 

xo M

 

Hello, Crispy “Fried Chicken”! p.s. It’s Baked.

29 May

ImageWhat do you do when you have a hankering for something greasy and sinful but can’t lower bring yourself to pop out for a Double Down?

Why, you create a mock up of course. In this case, involving cornflakes. 

I remembered that I had hungrily Pin-interested something of the sort late one night, so I dug around and found some recipes. The following is a conflation of a few that I discovered as well as the recipe on the back of the Kelloggs box.

You’re welcome. 

The end result was satisfying, to say the least, and pretty fun to make too. 

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Healthy Crispy Baked “Fried Chicken” 

  • 8-10 chicken drumsticks or thighs  
  • 3/4 cup plain yogurt
  • 1 tablespoon paprika
  • 3 cloves garlic- crushed 
  • salt and pepper (1/2 teaspoon each)
  • liquid smoke
  • 1 egg
  • 1/2 cup all purpose flour
  • 3 tablespoons coconut oil
  • 1 tablespoon Dijon 
  • 1 cup milk
  • 2 cups (or more) crumbled cornflakes 
  1. Combine yogurt, salt and pepper, paprika, garlic, mustard and a few drops of liquid smoke in a medium sized bowl or ziplock bag. Combine chicken and coat. Let marinate for at least one hour, or as long as possible. 
  2. Preheat oven to 350. 
  3. In a medium sized bowl, mix flour, egg, milk and more salt, pepper and dash of paprika until smooth, to create a batter. 
  4. In separate shallow bowl or pan, crush cornflakes. 
  5. Remove chicken from marinade and dip into batter and then again into crushed cornflakes. Place evenly on a foiled and greased cooking pan. 
  6. Drizzle coated chicken with melted coconut oil. 
  7. Bake at 350 for one hour until tender, and chicken is no longer pink inside and juices run clear. 
  8. Do not cover pan or turn chicken while baking. Serve hot. 

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I served the chicken up on baby spinach with a warm, limey blackened corn salad and roasted pickled beets (don’t ask what’s in the corn salad- I I made it in a rush and I honestly don’t recall- but I know that it includes bulgar wheat, fried onions and red pepper, cumin, parsley, cayenne, honey and lime). The pickled beet salad is from the Polish deli next door ( which I’m obsessed with, and often clean them out of their stock!)  

I thought this meal came together bee-autifully. 

Try it out, guilt free. 

M x

 

 

This and That: Aubergine with Lemon and Raw Garlic, Smokey Bacon Jam on Rye with Cream Cheese, Poached Eggs

29 Apr

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This past weekend my mum came to stay with me. I had to work the whole weekend, but she didn’t seem to mind. While I was gone she filled the fridge, scrubbed the stubborn old bathtub and cooked cool things, like bacon jam. She also kept us well stocked with wine and gin.

It’s the little things.

Although she’s back home, her recipes are now immortalized with these photos of the plate of leftovers I had today for lunch, which included that smokey bacon jam. She also made this awesome roasted eggplant pickled in lemon juice, raw garlic and plenty of parsley that is a must-share. In addition: rye toast, tangy cream cheese, poached eggs, avocado slices and salad.

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Sweet and Smokey Bacon Jam
Recipe from food.com. Yield 1.75 cups

You’ll need:
– 1 lb bacon, sliced into small peices
– 4 cloves garlic, chopped
– 1 medium brown onion, sliced
– 3 tablespoons brown sugar
– 1 tsp Sriracha
– 1 cup brewed coffee
– 1/4 cup apple cider vinegar
– 1/4 cup maple syrup
– black pepper
– liquid smoke
– extra water

1) Fry bacon in batches until browned and slightly crispy
2) Fry onion and garlic in rendered bacon fat on medium until translucent
3) Transfer onions, garlic and bacon into heavy cast iron pot and add rest of the ingredients except water
4) Simmer for two hours adding 1/4 cup water every 30 minutes or so and stir frequently.
5) Cool about 15-20 minutes and place in food processor. Pulse 2-3 seconds, as to leave some texture for the jam.

6) Enjoy the endless possibilities- on a burger, on toast, on a sandwich, with cheese and crackers, by the spoonful….

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Roasted Eggplant with Raw Garlic , Parsley and Lemon
Also from food.com

You’ll need:
– 1 large eggplant
– 1 tablespoon good quality olive oil, more as needed
– 4 cloves garlic
– 2 tablespoons fresh lemon juice
– 1 teaspoon salt
1/2 cup fresh flat leaf parsley

1) Wash eggplant, cut off stem, leave peel on
2) Slice into quarter inch slices and brush each side with olive oil and sprinkle of salt
3) Bake at 375 for 35 – 40 minutes
4) In a bowl, combine garlic, lemon juice, 1 tablespoon olive oil and salt and drizzle over plated and cooked eggplant. Cover with parsley and serve.

Keeps well in fridge served cold!

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My day off never tasted so good.

Thanks Mum!

M

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Rosemary and Balsamic-Glazed Pork Chops

18 Apr

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This was a super easy and quick recipe to whip-up. In fact, Scott made this as I coached him (with feet-up) from the kitchen table (so fun!). These chops would be great for when you have company and are caught off guard have not a lot of time to prepare.

You’ll Need
-6 tablespoons good balsamic vinegar
-2 tablespoons fresh rosemary, finely chopped
-1/4 sea salt
-3 cloves garlic, minced
-2 boneless centre-cut pork chops
-1/2 teaspoon fresh ground black pepper

1) Chop garlic and rosemary finely, mix with salt and pepper to create a rub.

2) Place vinegar in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by half (about 5 minutes). Don't burn! (Learned this the hard way!)

3) Heat a grill pan to medium high. Rub pork with rosemary mixture on both sides. Place pork in the pan and cook for about 5 minutes on each side until desired done-ness. Baste in balsamic glaze throughout cooking process, while reserving some for final drizzle.

4) Let stand 5 minutes before serving.

Tip: bring raw pork to room temperature before cooking (but not too long if exposed to air!). It helps with tenderness. Optional: marinating pork in milk for a few hours before also helps to tenderize.

Enjoy while lounging in front of reruns of Modern Family or alternatively, while entertaining your own elegant, real life one.

M

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Reminiscing: My version of Thai Pad See Ew

11 Apr

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I was craving Beef Bourguingnon, a cozy dish I’ve been intending to make since there was snow on the ground  (not that long ago, to be fair). I bought the beef, the mushrooms, the fresh rosemary, thyme, pearl onions, bacon and egg noodles. I cracked open my copy of Mastering the Art of French Cooking and GASPED. To my horror, I discovered the dish takes upwards of four hours to complete masterfully. I just didn’t have that kind of time.

The thin, flat egg noodles stood on the counter, forlorn, calling my name. I wanted them.

Attempting a Plan B, I was reminded me of my favourite dish when I was in Thailand, Pad See Ew, which is a lot like pad thai but with thicker, flatter noodles and a saltier sauce. That dish is traditionally made with rice noodles, but the shape and texture is similar.

Bingo.

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I was inspired by this recipe by Rachel Cooks Thai, but I added to it.

Pad See Ew

  • 1/2 package of fresh wide, flat rice noodles (sen yai), (or egg noodles)
  • 2 chicken breasts, thawed and cubed
  • 4 cloves garlic, shredded or minced finely
  • 1 tablespoon fresh ginger, shredded finely
  • 3/4 of a red bell pepper, finely sliced
  • 1/2 head of broccoli, sliced thinly
  • 6 mushrooms, finely sliced
  • 3 spring onions, roughly chopped
  • 1 large egg
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons oyster sauce
  • Peanuts, roughly chopped for garnish
  • Sesame seeds for garnish
  • Fresh cilantro (optional)
  • Chili flakes (optional)
  • Sqeeze fresh lime juice (optional)
  • 2 tablespoons coconut oil (for frying)
  1. Prepare your sauce by mixing together the soy sauce, oyster sauce, honey and vinegar. Set aside.
  2. Chop peppers and mushrooms. Saute in hot wok with coconut oil until tender.
  3. Blanch noodles in boiling water until almost cooked.
  4. Over high heat, add garlic and ginger and fry until fragrant and almost browned. Add chicken and cook through.
  5. Push the chicken and veggies to the side of the wok and add the egg to a clear space. Scramble.
  6. Push the egg to the side and add the noodles and the sauce. Mix it all together and cook over high heat until most of the liquid is evaporated (about 5 minutes)
  7. Add the broccoli and spring onions and cook through.
  8. Serve immediately with garnishes!

This was so good, fast and fresh. It took about 25 minutes start to finish. I would recommend prepping as much as possible before heating up the wok- slice, dice and chop everything ahead of time for speedier results. A vegetarian version would be simple- swap out chicken for tofu.

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I’ve been such a bad blogger lately- I’m finishing school and starting a new job at the same time, and have sadly not had much time to cook. But I just wrote and submitted my last-ever essay this morning. My blog was the first thing I turned to! A good sign for things to come? ( Hope so)

M

P.s. memories of picnic spots past…sigh

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Harissa Spiced Tofu Bowl with Cured Lemon Cous-Cous and Herbed Yogurt

9 Mar

YUM. A colourful and spicy triumph. This whole dish was inspired by an experiment with preserved lemons (which I made ages ago) yet mysteriously had not been enlisted to bolster any recipes. They are my new favourite ingredient. I love Middle Eastern flavours.  It may be my favourite kind of food (after Indian, obvs), and something I’d like to experiment with much, much more.

All of the elements of this dish worked together beautifully. The tofu was spicy and chewy, the couscous fluffy and savory, the avocado rich, and the tangy herbed yogurt tied it all together seamlessly.

20140309-235243.jpgThis was also my first time making Harissa paste. It is a Tunesian hot pepper paste that is usually made with fresh hot red peppers. I didn’t have any of these on hand, so I substituted them for dried chili powder and smokey paprika. It was pretty easy and packed a huge punch of flavour. I can’t wait to try it out again (with fish, with chicken, with chickpeas, and and and…)

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Harissa Paste: 

  • 1/2 half teaspoon red chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 3-4 cloves garlic (crushed or shredded)
  • 3 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  1. Mix.

I then coated the tofu cubes with the spice paste and let it sit for 1 hour (the longer the better). On an oiled baking sheet I baked the tofu with lemon slices at 350 for about 45 minutes. (I really like baked lemons, bothvisually and for a cleansing, sour finish to the meal!)

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Meanwhile, I prepared the cous cous and yogurt.

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Moroccan Spiced CousCous

  • 1 medium sized onion, sliced thinly
  • 1 tablespoon turmeric
  • 1 tablespoon and 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne (or to taste)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • cherry tomatoes, halved
  • red pepper, sliced
  • 2 small dates, chopped (or substitute raisins or dried apricots)
  • juice of 1/2 fresh lemon
  • olive oil
  • 3/4 tablespoon cured lemon rind (chopped finely)
  1. In a small pot, bring 3.5 cups of salted water to a boil (optional: use vegetable or chicken stock). Once boiling point is reached, add two cups of couscous and remove from heat. Add one tablespoon olive oil and cover tightly.
  2. Meanwhile, in small frying pan, fry onions until soft (about 6 minutes). Add spices (minus the parsley) and fry over medium heat until fragrant (about 2 minutes) mixing well. Add some coconut oil if the pan gets too dry. This should form a nice paste.
  3. Once couscous is ready (about 5 minutes) remove lid and fluff gently with a fork. Add to frying pan and mix wit onion and spice mixture. Add raw tomatoes, peppers, lemon juice, lemon rind, dates and parsley, taste for salt and adjust accordingly. Mix well.

This made for awesome leftovers.

“What is cured lemon rind?” I hear you wondering. It’s basically lemons pickled in their own juice with lots of salt and a few spices. You only use the rind for flavour, and a little bit goes a really long way to brighten up any dish.  I was inspired by Chuck Hughes’ Food Network show Chuck’s Day Off, which I love. He put it on fish, and made it look so sexy (the fish I mean).

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You should try it out!

Cured Lemons:

  • 4 lemons
  • 1.5 cups course sea salt
  • 1 cup fresh lemon juice
  • 1 tablespoon peppercorns
  • 4 kefir lime leaves

Read more 

Cured things make me happy. Listen to this song while making these for a double whammy.

Now onto the easiest/yummiest concoction…

Herbed Yogurt

  • 1 cup plain Greek yogurt
  • 1/2 teaspoon garlic powder or one clove fresh garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh chopped cilntro
  • 1 teaspoon dried chives
  • salt and pepper to taste
  • pinch brown sugar, to taste

If you do nothing else, make sure you include this yogurt. It made the meal, in my opinion!

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To serve, pile all elements haphazardly into one bowl. I served with a dollop of garlic hummus, avocado, sesame flat breads and fresh cilantro.

Dayyyum.

And that’s how we do March.

M

Italian Turkey Meatballs with Balsamic Roasted Cherry Tomatoes and Brussel Sprouts

19 Feb

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My search for the perfect meatball recipe has come to an end. After an arduous journey (not really)  I can safely say that this is the one. And turkey at that. Colour me surprised.

Very juicy, very flavourful, lovely texture and extremely light. Perfection.

I served these babies on a bed of brown rice with a homemade tomato sauce and balsamic roasted brussel sprouts and cherry tomatoes. Over all a pretty healthy meal, and couldn’t be easier.

Italian Turkey Meatballs
(30 minutes) (makes approx 16 meatballs)

  • 1 package lean ground turkey (approx 1 lb)
  • 1/4 cup Parmesan cheese
  • 2/3 cup panko (or traditional breadcrumbs)
  • 1/4 cup tomato sauce
  • 2 eggs
  • 2 teaspoons dried parsley
  • 2 teaspoons dried garlic powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon dry mustard
  • 1 teaspoon dried chillies
  • 1 teaspoon salt
  • Splash balsamic vinegar (approx 2 teaspoons)

1) preheat oven to 400. In large bowl, assemble all ingredients and mix well.
2) Form into small round meatballs (makes about 16) and place on baking rack
3) Bake 15-20 minutes, until no longer pink in the middle.

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I roasted the tomatoes and brussle sprouts simultaneously, although they needed about 25-30 minutes at 400. I covered generously with olive oil and some sea salt. Half way through roasting I drizzled on some balsamic and sprinkled with a bit of brown sugar and returned to the oven. I broiled them for the last 5 minutes to give the sprouts a bit more colour.

They turned out to be a perfect addition to the dish. The textures worked well with the meatballs, as the sprouts were basically melt-in-your-mouth soft.

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I made a simple tomato sauce by sautéing 3 cloves of garlic in olive oil along with 2 teaspoons of fennel seeds and diced red pepper. Once soft, I added crushed tomatoes and seasoned with salt, pepper, brown sugar and some dried chillies and a splash of balsamic. I made the sauce first, and added a 1/4 cup to the meatball mixture before baking.

I layered the sauce over the rice and topped with the meatballs, which I covered with more sauce and the roasted vegetable. I topped it all off with fresh basil and grated Parmesan cheese.

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I was thrilled with this recipe. I hope you try it out. Let me know if you do!

M

Immy May

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