Tag Archives: lemon

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

 

Gluten free Falafel with Chipotle Tahini Yogurt

25 Feb

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Craving a quick and light meal? Look no further! You can whip these bad boys up and still have time to do homework watch the Oscars for four hours, uninterrupted!

The key ingredient for me here was the chipotle. Nothing beats that smokiness. It goes surprisingly excellent with the combination of tangy yogurt and nutty tahini.

And of course, this recipe is gluten and sugar free (just like me!). I’ve been on this crazy diet for 13 days now, (which also eliminates all dairy except for yogurt) and honestly, I feel great. More energetic and more alert! I’ve also finally lost those 3.5 Italy pounds (worth it) which is a nice bonus!

For those of you not on a cleanse, fear not. These falafel would be lovely wrapped in a warm pita with onion, tomato and parsley.

Gluten Free Falafel with Chipotle Tahini Yogurt
Makes 16

2 small cans of chickpeas (or one can chickpeas, one can another bean if you’re short- I actually used chickpeas and adzuki beans for this dish), drained and rinsed.
2 cloves of garlic, smashed
1/2 of a medium onion, chopped
1 egg
1 cup of cornmeal
1/2 cup flaxseeds
1/4 cup olive oil
1.5 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon cayenne (or to taste, remember, I like things spicy!)
1/2 cup fresh mint
1/2 cup fresh parsley
1/2 juicy lemon, juiced
1/2 teaspoon cinnamon
Coconut oil, for frying
Fresh cilantro, for garnish

1. Add beans to food processor and give it a few pulses. Remove half of the chopped beans into a large bowl, and leave the rest.

2. Process the remaining beans with garlic, onion, lemon juice, olive oil, spices, herbs, salt, cornmeal and flaxseeds. Taste for salt. Add egg and blend until incorporated into a thick, chunky paste. Add mixture to bowl with chopped beans.

3.in a large skillet heat oil at medium high (about two tablespoons). Gently ball dough and drop into hot oil. Cook until golden brown, about 5 minutes on each side. Transfer to plate lines with paper towel to drain. Serve immediately.

Sauce
1 cup yogurt
2 heaping tablespoons tahini
Juice of 1/4 fresh lemon
Sea salt to taste
1 teaspoon ground chipotle

1. Mix and drizzle on top or serve on the side.

I served this on a makeshift tabbouleh salad- finely chopped parsley with cherry tomatoes, chopped red pepper and cilantro, topped with olive oil,more sea salt and more lemon juice. Sprinkle with toasted sesame seeds and ground black pepper.

Then sit back, relax, and talk smack about celebrities.

M

Roast chicken with fresh garlic, rosemary and thyme

13 Dec

Never again, Loblaws, never again will I buy a pre-roasted chicken from you.

This bird was easy to prepare, tasty and very juicy!

Food 346

  • Served up with apple and arugula salad, roasted root veggies and onion gravy.

Food 365

Ingredients:

  • 1 whole chicken (organic preferably)
  • 1 head fresh garlic, with cloves peeled
  • 2 whole lemons, one peeled
  • 1 bunch of rosemary and thyme
  • 1/3 cup olive oil
  • salt and pepper
  • 2 medium onions
  1. Rinse chicken with cold water and dry the chicken, inside and out (with paper towels)
  2. Preheat oven to 425
  3. Rub chicken with generous amount of salt and pepper, crushed garlic, and drizzle of olive oil.
  4. Stuff cavity with peeled lemon, herbs and more crushed garlic.
  5. Add some more crushed garlic under the skin, without loosining it too much.
  6. Chop onions and make a bed at the bottom of roasting pan
  7. Place dressed chicken on top of onions, and roast uncovered for about 1.5 hours, squeezing fresh lemon on top every 25 minutes or so. (This was a pretty small chicken, maybe 4 lbs. If yours is bigger, cooking times will be longer)
  8. To check for done-ness, make small incision into leg and breast. If juices run clear, the chicken is cooked. If pink, it needs longer
  9. Once cooked, broil for 10 minutes, to brown the skin
  10. Let rest before carving, for 10 to 15 minutes to let the juices settle.

Onion Gravy

  1. Remove the onions and juice from the bottom of the pan and transfer into a small pot. Remove the stuffing from the chicken and add some of the roasted garlic to the pan.
  2. Skim the chicken fat off the top, as much as possible.
  3. Add 1 cup of chicken stock, 1 tablespoon of honey,  one tablespoon of Dijon mustard and a splash of dry white wine.
  4. Heat mixture over medium heat for about five minutes, skimming more of the fat off of the top.
  5. Remove from heat and mix with hand held blender until creamy and smooth.
  6. Bring to a boil and stir continually.
  7. Taste. Adjust with salt and pepper.
  8. Delicious onion gravy! Top carved chicken with gravy and a sprinkle of fresh thyme.

Once the chicken is polished off, I plan to make some homemade stock with the bones. Perfect for holiday soups and sauces.

Standby!

Immy May

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