Category: snack

lemon curd

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On the weekend I made lemon curd!! I’m pretty proud of it.  I thought it was going to be really hard. But, It wasn’t at all.

Saturday morning I woke up early (this is my favorite time to watch movies, cause I can watch anything I feel like, and do not have to compromise on my picks!) . This morning it was Frances (1982) which was recommended to me by my manager at work. It was amazing!! Jessica Lange is incredible (it took me half the movie to get a grip on just how stunning she actually is), the story is heartbreaking. I’m happy Chris was still fast asleep as I turned it off (with tear stained cheeks) at the end. I’m a total sucker, I cry watching movies all the time lol.

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I was excited to get breakfast started and figured Chris would be awake soon so I started on the lemon curd. I figured it would be the hardest part of our breakfast. I had seen a recipe for “Cornmeal Pancakes and Lemon Curd” on Naturally Ella and really wanted to try it. I made my pancakes EXACTLY like her’s. They were delicious. The lemon curd recipe she had was from Cookie&Kate….I made mine a little different, but the instructions are the same! It’s super easy to do, I can’t wait to use it on all sorts of stuff! I still have most of the jar.

 

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Lemon Curd:

INGREDIENTS:
  • 4 tablespoons unsalted butter, cut into small pieces
  • ⅓ cup pure maple syrup
  • 4 large egg yolks
  • 2 large eggs
  • ⅔ cup fresh  lemon juice
DIRECTIONS:
  1. In a  bowl, cream the butter and syrup until fluffy.
  2. Beat in the eggs slowly.
  3. Pour in juice, and pour the mixture into a medium-sized, non-reactive saucepan.
  4. On medium/low heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened.
  5. Pour into a glass jar and let it cool and store the curd in the refrigerator.

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creamy dressing

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So everyone seems to have an opinion on Gwyneth Paltrow and her blog (which I actually really like), her marriage…pretty much her life in general. I always kinda liked her (remember when she dated Brad Pitt!?!?). She always seems happy in interviews, pretty in magazines. She’s also been in some of my favorite movies (Royal Tenenbaums, Great Expectations!) Anyways, inspired by all the Paltrow hollywood gossip lately, I decided to crack open her (newest) cookbook “It’s All Good”  (a gift from my parents).

salad dressing2We’ve been trying a bunch of different stuff from the book the past couple weeks. So far everything has been delicious!! MY FAVORITE so far being this salad dressing. It’s super simple and so freaking good!! Please give it a try….regardless of your feelings about Ms. Paltrow.

 

It’s All Good; Gwyenth Paltrow & Julia Turshen (p.61)

INGREDIENTS:

3 T white wine vinegar

¼ cup extra virgin olive oil

¼ cup organic Vegenaise

3 T water

½ tsp coarse sea salt

¼ tsp freshly ground black pepper

**Gwyneth Paltrow’s recipe, she added a handful of parsley which is also amazing!**

DIRECTIONS:

Combine all ingredients in a blender until completely pureed. Keeps well in a jar with a fitted lid for up to one week.

 

 

salad dressing

 

 

 

oat yogurt scones

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I had a whole list of things I wanted to do today. I can honestly say that this scone project was the only thing I ended up getting done. I woke up with a splitting headache. Unable to barely move I whined and cried till past noon. Finally, after a couple tylenol I was functional enough to make some scones and a small blog post. Homework and taking Wyatt for a walk will have to wait a little longer. The scones were nice, a little too dry but, with a large cup of fresh coffee, a little butter and fresh strawberries they ended up pretty good!

Ok, well guess it’s time to tackle a little homework.

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INGREDIENTS:

  • 1 3/4 cups  cake flour flour extra for dusting surface
  • 1/2 cup whole wheat flour
  • 1/2 cup  rolled oats
  • 1 tablespoon baking powder
  • 1 large tablespoon brown sugar
  • 1 teaspoon table salt
  • 3/4 cup unsalted cold butter, cut into pieces
  • 1/4 cup maple syrup
  • 1/4 cup milk
  • 1 tablespoon (+) full-fat yogurt
  • 1 egg, beaten (for glaze)

DIRECTIONS:

  1. Preheat your oven to 400°F (200°C). line baking sheet with un-buttered parchment paper.
  2. Mix the flours, oats, baking powder, sugar and salt together in a large bowl.
  3. With your fingertips, work the butter into the dry ingredients (until mixture resembles fine breadcrumbs).
  4. In a small dish, combine the milk and syrup, then add these ingredients to the butter-flour mixture.
  5. By hand, bring everything together and add yogurt a tablespoon at a time until it forms a soft dough. If it feels too dry, add a little more yogurt (dough should not be sticky).
  6. On a lightly floured surface, pat or roll the dough out until it is approx 2 inches tall. Using a  cutter (or a small cup), cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg
  7. Bake for 20-25min

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baba ghanoush

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I was up till 2am working on homework…that I’m still no where near finished with. We are currently working on color theory and that seems to also include watercolor. I have to make 2 colour charts and render a fashion illustration using 2 of the “water colour techniques” listed in the assignment hand out. I’m HORRIBLE with water colour. Thankfully Chris joined me at our dining room table, sketching away and testing out his new brushes he got a couple months ago. We blasted music and chatted away….this could be a contributing factor for why I don’t have as much done as I had hoped to.

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Tired from yesterday and overwhelmed with how much work I still have to do, I thought I would blog (procrastinate) a little. I saw the William-Sonoma recipe for Baba Ghanoush and thought I would give it a try.  They use the BBQ to char the eggplant…we did not. Our grill is pretty much frozen shut and there was no way I was going outside if I didn’t have to ( I HATE being cold). I looked up the directions for the oven, but used the ingredients and recipe directions from the William-Sonoma. We chopped up some vegetables, grabbed a handful of crackers and I toasted up some sweet potato slices in the hot oven.

I can’t wait till summer to use the BBQ we will definitely try it again!

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INGREDIENTS:  (WILLIAM-SONOMA, OVEN DIRECTIONS AT BOTTOM)

  • 1 large eggplant
  • 1/4 cup tahini, plus more as needed
  • 3 garlic cloves, minced
  • 1/4 cup fresh lemon juice, plus more as needed
  • Large pinch of ground cumin
  • Salt, to taste
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. chopped fresh flat-leaf parsley

DIRECTIONS:

Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F.Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.

Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley.

Serve at room temperature.
 
OVEN DIRECTIONS:
  • Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
  • Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
  • Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
  • Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
 
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strawberries + pepper

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Chris was heading to Ottawa for a couple days (work) and leading up to the trip he was working a little later then usual. So the evening before he left I thought I’d make dinner. I made these to eat when he came home, while we waited for dinner .  We started with a little pepper but by the 4th one we were covering them in pepper.

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INGREDIENTS:

  • Fresh strawberries
  • baguette
  • goat cheese
  • cracked black pepper
  • olive oil

DIRECTION:

  1. Slice the berries and mix with some honey or agave nectar.
  2. Slice and lightly brush some olive oil on the bread toast up in the oven.
  3. Spread some goat cheese and strawberries
  4. Top and sprinkle with cracked black pepper!

Perfect summer snack.

 

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roasted sweet potato + pine nuts

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We’ve actually made this a few times. I’m not really sure why I haven’t posted it…possibly because it’s so super easy.  I tried to find out where I originally saw the recipe…It was really hard to figure out. Seems this has been around awhile and a lot of bloggers have posted the recipe. From what I can figure out in my search, it was originally published in “Jerusalem- a cookbook” by authors Sami Tamimi & Yotam Ottolenghi. I’m sure that isn’t where I found it, but that seems to be the source from a few of the blogs I checked.

The first time we tried it, Chris was really surprised at how good it was (I think he’s really getting into this whole ‘healthier choices’ thing)! He even filled up his bowl for seconds ….. and possibly thirds, when I wasn’t looking.

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INGREDENTS:

  • 1 large sweet potatoe, cut into wedges
  • 1  onion, cut into wedges
  • tablespoon olive oil
  •  1/2 cup of pine nuts

Tahini:

  • 3 tablespoons of tahini paste
  •  1/2 tablespoons of lemon juice
  • 2-4 tablespoons of water
  • 1/4 teaspoon of salt
  • 1 garlic clove, crushed

DIRECTIONS:

Roast vegetables:

  • Pre-heat the oven to 350º
  •  Drizzle oil over sliced potato and onion and season with salt and pepper and toss to coat evenly.
  • lay flat on baking sheet
  • Bake them for approx 30 minutes (or until the edges start to brown).

Make the tahini:

  • In a small bowl, mix together the ingredients for the tahini, add as much water as you’d like. I add it untill it has a smooth gravy like consistancy.

Toast the pine nuts:

  • Drizzle a little oil in a small frying pan over low heat.
  • Add the pine nuts along with a little salt and cook  until the nuts are golden brown (this doesn’t take long).
  • take them out of the hot pan (you really don’t want to burn them)

Serve:

  • In a bowl, I start with some washed fresh spinach leaves, then add potato and onion, drizzle tahini on top! You can sprinkle on toasted pine nuts or serve on the side and add as you eat!

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**NOTE: I make extra toasted pine nuts, store’em  and add them on the leftovers or sprinkle them on salads.

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kale chips

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Effin’ kale chips. I really wanted to make good ones, everyone else seems to be able to make them taste so good (and by “so good” I mean ‘these will never ever be as good as potato chips,  but I will eat them anyway’). I have tried a few times, these were probably the best so far (Chris doesn’t even try them anymore). I spiced them up and didn’t burn too many and they were all crispy…So I will consider this a success. I also tossed them on a cutting board when they were done instead of in a bowl which helped keep them from becoming a pile of crumbs. So far what I’ve figured out when making kale chips is NEVER under any circumstance EVER believe the cooking time any recipe says. Check them every couple minutes (it’s a total drag, but you have to).  As soon as some of them are done take them off the sheet and put the rest back in. For a few handfuls of kale chips I baked 3 batches. You need to give them room on the pan, they do shrink up, but that doesn’t mean you can pile it all on to the baking sheet (once they layer you’re screwed and they won’t crisp up). The last tip…LIGHTLY oil them, don’t pour it on and soak the kale, drizzle lightly and a good toss will do. I wish I could make them as good as everyone else does. They never taste as good as if someone else made them *sigh.

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INGREDIENTS:

  • Kale
  • Olive oil
  • Pinch of garlic powder
  • Pinch of salt
  • Pinch of red pepper flakes
  • Pinch of cumin
  • Pinch of cayenne

DIRECTIONS:

Preheat oven to 350°F (180°C).

Rinse of the kale and dry it well

Rip of big chip size pieces (remember they shrink up)

Toss in bowl with a drizzle of olive oil and lightly sprinkle spices, give them a really good toss you want a little oil and spice on all the leaves

Spread evenly on a lined baking sheet

Bake for approx 10min.** checking on them often**

I piled them on a cutting board with a little jar of pecans (which I snacked on more then the chips). You can spice the chips up more if you’d like or  not at all. I have to say, I’m not the biggest kale chip fan…well, not my kale chips.

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