Monday, December 24, 2012
Thursday, November 22, 2012
Thursday, October 4, 2012
Moroccan Feast
Let's travel together to Morocco tonight with a whole meal.
Remember these measurements are approximates, but should get you there. :)
Moraccan Orange Chicken
Dry ingredients:
1 tbs cumin
1 tbs smoked paprika
1 tbs salt
1/2 tbs pepper
1 tsp cardamon
1 tsp coriander
1/2 tsp cinnamon
pinch of red pepper flakes
zest of 1 orange
Mix these together and coat chicken liberally, grill chicken till almost done then baste with sauce till done.
Sauce ingredients:
Juice of 2 oranges, I used 1 blood orange and 1 naval orange 'cause that's just how I roll :)
1/3 C orange honey
Juice of 1/2 lemon
sprinkling of cinnamon
2 garlic cloves, minced
Simmer this until ready to baste chicken, brush chicken liberally until done grilling,
pour the rest of the sauce over hot chicken before serving.
Seasoning:
2 serrano chilies, minced
2 garlic cloves, minced
1 tsp corriander
1 tsp cumin
1 tbs lemon zest
Juice of 1 lemon
1 tbs honey
2 tbs olive oil
salt and pepper to taste
chili paste
Dice some roasting potatoes, toss all over with seasoning, roast.
Orange-Gingered Carrots and Spinach
Saute some baby carrots in a generous amount of butter till just browning.
Grate in some fresh ginger till fragrant and add some sauce from above.
Add spinach at end and just wilt down.
If you need dessert, just put some orange honey and cinnamon over sliced peaches and warm through.
You could serve with ice cream, or whipped cream or both! Great for a dinner party with friends~
Yummy Yum Yum- I hope you enjoyed your trip.
Sunday, September 30, 2012
Immeasurable??
no one tries them because I don't give measurements. Unfortunately, that's not the way
I cook....but to try and help you all out, I will start putting approximate measures
in my recipes, and hints, to help you judge how to tell what that measurement is.
Like my hint for spicing (untill it is aromatic), I know they are all relative, but
so are taste buds. Some people will like more chili powder, where others will like
more garlic, and your nose is the best thing to tell you, as it is directly connected
to both your tastebuds and your brain. Many people watching me cook are astonished
by how much spice (and herbs) I actually "dump" into my food, so the estimnated
measurements may surprise you. I do this because I use little to no salt (which is a flavor
enhancer)....so if you're a big salt fan, tone down the spicing in my recipes!
Look forward to some new posts in a couple of days. I've had some really good
and healthful meals lately!
:)
Tuesday, September 25, 2012
Blueberry BBQ sauce
I am trying to eat better. I always try to do so, but then I find that
I am lacking time to cook, or my FMS and arthritis pain is too great, and I
start eating lots of take-out. I always look for new flavors and ways
to add healthy foods into my diet; and now, more than ever, I want to
eat more nutritionally sound for health reasons. I am learning to listen to
what my body craves (not just sugary pastries and chocolate!).
So here is a BBQ sauce that you can use on anything and will give you the great benefits of antioxidents.
I used a pint of fresh blueberries. I added approximately
1 giant tbs of tomato paste, 1 1/2 -2 tbs of molasses, cumin,
chili powder, 2 cloves of minced garlic, 1/2 minced small red onion, 4 jalapenos (this was very hot, so reduce the peppers
if you need to), a small amount of oregano, salt, pepper and lemon zest.
In light olive oil, I sauted the onion, garlic and peppers till it started to get soft.
Then I added my blueberries. Once that was simmering away, I added all other ingredients,
except the lemon zest. Just before brushing my meat I added the zest.
This was enough for 6 pork chops, so make more or less as needed.
Yummy Yum Yum!
**My tip for the right amount of spices is to use generously, but add slowly until
each is fragrant but not overpowering.
I am lacking time to cook, or my FMS and arthritis pain is too great, and I
start eating lots of take-out. I always look for new flavors and ways
to add healthy foods into my diet; and now, more than ever, I want to
eat more nutritionally sound for health reasons. I am learning to listen to
what my body craves (not just sugary pastries and chocolate!).So here is a BBQ sauce that you can use on anything and will give you the great benefits of antioxidents.
I used a pint of fresh blueberries. I added approximately
1 giant tbs of tomato paste, 1 1/2 -2 tbs of molasses, cumin,
chili powder, 2 cloves of minced garlic, 1/2 minced small red onion, 4 jalapenos (this was very hot, so reduce the peppers
if you need to), a small amount of oregano, salt, pepper and lemon zest.
In light olive oil, I sauted the onion, garlic and peppers till it started to get soft.
Then I added my blueberries. Once that was simmering away, I added all other ingredients,
except the lemon zest. Just before brushing my meat I added the zest.
This was enough for 6 pork chops, so make more or less as needed.
Yummy Yum Yum!
**My tip for the right amount of spices is to use generously, but add slowly until
each is fragrant but not overpowering.
Friday, August 24, 2012
Chicken Salad Stuffed Tomatoes
Buy a rotisserie chicken and shred it up. Unless, of course, you want to
roast your own chicken to flavor it how you want. Then add what you want; I added
chopped celery, red onion, white raisins, some thyme and parsley, S&P and a touch of
cayenne pepper.
I made a dressing of mayo, orange zest and juice, S&P and a splash of
white wine vinegar.
I let that chill while I prepared the tomatoes.
I cut the top of and cored the tomatoes, then I took a scoop and took out
all the seeds and a small amount of flesh; leaving plenty to eat with our salad.
Turn the tomaotes over on paper towels for a bit to drain out before stuffing.
Serve with a lemon rice salad and have cinnamon peaches for dessert!
Yummy!!!
Thursday, August 23, 2012
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