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Archive for the ‘Dinner’ Category

And guess who forgot to take a picture before devouring it?

Me.

Oops.

I can tell you about it though!

I was in Whole Foods at Gateway during my lunch break yesterday and saw the bountiful array of seafood.  Whole Red Snapper plucked from the water and on grand display on ice in wood crates.  Smoked fish.  Fresh fillets.  So many choices!  I settled on half a pound of bay scallops and a pound of mussels.  These were to foundation of my pasta dish.

The thought of fresh made pasta crossed my mind.  I didn’t buy any semolina so it remained an idea for next time.

Once home from work, I fried bacon and an orange pepper.  Took those out of the pan and used the bacon fat to sear the scallops.  Took the scallops out after a couple of minutes and heated marinara sauce.  Cleaned mussels were tossed in the pan and covered, they steamed until popping open.  The bacon, pepper, and scallops joined the cooked mussels.  Of course there was a pot of spaghetti cooking in the background.

Toss some pasta with the sauced seafood and enjoy!

If I make this again I’ll try to snap a photo for you.

 

 

 

 

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Easter Fiesta

Tried some wine, the Moscato was quite sweet and peachy (as expected), the Unoaked chardonnay was crisp and not too dry, and the red was shy on tannin (which I like actually). Who doesn’t love a rooster on your bottle of wine, ha! I bought all of these at Sprouts on sale.

Each paired nicely with dishes I prepared. The Chardonnay with the herb roasted turkey breast. The red with the spiral honey ham. The Moscato with the apple cinnamon crisp (a la mode  ). 

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My friends were welcome to bring something as a side, they brought mac’n’cheese (David’s recipe, which rocks because he puts Cheezits on top… I still have to try to replicate it!), green bean casserole, and apple pie tarts.  We could have fed an army!

It’s not the same as my family gatherings back home in Alberta, with a dish of every sort and cousins to match.  But Mom was here at least and my best friends, Stephanie and David, were enough to have a great time.  I love sharing my kitchen.

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Warm Greek Salad

warm greek salad

Part of my Greenling Box was this awesome Chicken salad, which included:

organic garlic
organic crushed red pepper
organic kale
organic chicken breast
organic brown rice
organic black olives
Dill Vinaigrette (organic red wine vinegar, organic lemon juice, organic agave nectar, organic canola oil, organic mustard, organic dill)

Get the kit and make this salad!

I left out the tomatoes that came with it, Little Sister got a hold of them and demolished half the container, so she was awarded the remaining tomatoes.   I’m normally not a huge olive fan, but this worked because they provided the salty bite needed to round out the dish.  There was no salt added to the chicken, only black pepper.

Given the list of ingredients, you could expand the portions of this to feed more hungry friends.  You know you could swap out the olives for dried cranberries and apple pieces!  For those of you without allergies, throw in pecans or something.  Have fun and play with your food.

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spicy sweet potato kale

I threw together this dish using a few ingredients I had on hand.  Simple. Spicy. Earthy.

  • 1 Tbsp olive oil
  • 1 baked sweet potato, skin removed and cubed
  • 2 large handfuls of shredded kale, spines removed and washed before shredding
  • chili powder
  • ginger powder
  • salt
  • pepper
  • sesame seeds

Heat the oil in a skillet.  Add the sweet potato cubes and kale.  Add the spices to your taste, I just put a few dashes of each, enough to dust the surface of the vegetables.  Hold off on the salt until the kale it wilted and crispy.  Add the sesame seeds to an empty corner of the pan to toast lightly before stirring into the kale and potato.  Plate immediately.  I had also fried courgettes in the same pan to eat along with the kale and sweet potatoes.

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2011-10 lemon poppy loaf 2

We were at a friend’s house this weekend to celebrate Mike’s birthday.  Friend of friend Sam made Avgolemono for everyone.  She graciously allowed me to share her recipe for this lemon egg soup, which was amazingly tangy and silky. A flavorful soup is one that takes time, love and affection. Like raising a child, you have to watch it carefully, give enough to keep it going, and know when it’s time to let go. A poignant analogy as many parents I know have let their chicks out of the nest to join the collective (a.k.a. college). My aunt is probably freaking out right about now as my youngest cousin begins his college career. Boy, do I feel old saying that!

Anyways, on to the soup!

Sam described creating the foundation of the soup with a homemade chicken stock. You can find posts here and here which discuss stock. For this soup, a simple mirepoix and a roasted chicken will suffice. Over a period of 8 hours, the stock should be watched, more water added as needed to extract every bit of chicken flavor from the carcass of a lemon-rosemary roasted bird. Keep the breast meat aside, but everything else can be used for stock. If you don’t have all day to make soup, you’re forgiven, go ahead and use the box or cubes instead. You’ll need 10-12 cups of stock. This will make 8-10 servings, depending how hungry y’all are.

Add shredded breast meat to the stock. Simmer while you work on the next step.

Get 1 cup of freshly squeezed lemon juice (about 10 lemons), less if you’re making less soup.

Separate 6 eggs. Set aside the whites (make a lemon meringue pie or something!). Whisk the yolks then add small amounts of stock from the soup to temper the eggs.

Add the lemon juice to the tempered yolks while whisking.

Turn the temperature down to a bare simmer. Slowly incorporate the yolks into the soup. Adjust the salt if needed.

OPTION: For people who can eat gluten, some cooked orzo may be added to this soup. Sam left it separate from the soup so everyone could choose to add some (or not) to their respective bowls. You can cook the pasta in the stock for 10 minutes before adding the chicken meat as well.

Thanks Sam for sharing your soup!

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East meets West salad

east west salad

A mixed baby greens salad with Indian Naan and General Tso’s Chicken, with the veggies who were hanging out in the crisper. Drizzle of Caesar dressing and it’s dinner in under 10 minutes!

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