A while ago this blog hit a milestone of 1000 followers ! Never in my wildest dreams did I see that happening, so thank you to all those have been a part of this flavor quest ! As a celebration, the initial plan was to go out for a nice dinner and update you all about the adventure. But instead I decided to challenge the boy and asked him to make me dinner instead ! The only rule was that he could not prepare something that we have made before ! So he decided to make a wonderful lemon rosemary roast chicken with potatoes and Brussels sprouts. Here are some pictures from the cooking event ,
-12F. Yup ! That has been the weather for the last few days. Bitter, arctic, bone chilling cold. The only fix is a piping hot bowl of stew. Stews may sound daunting but they really are not. Just a few ingredients, a crock pot and a cold weekend afternoon–that really is all you need to make this stew and trust me, it is good for you and it will give your sunday chicken roast a run for its feathers ! So here we go !
1 lb ground pork
5 cups cubed butternut squash
2 yellow onions, chopped
2 tsp of minced garlic
1, 14 oz can of diced tomatoes
1 chicken stock cube or 1, 14 oz can of chicken stock
1 tbsp of dried sage and rosemary
1/2 tbsp of red pepper flakes
A dash of nutmeg
Salt and pepper to taste
2, Fresh springs of thyme
1 bay leaf
In a pan, saute pork with all the spices, herbs (except the thyme and bay leaf) and onions till pork is browned and onions are golden.
In a crock pot, transfer the pork and onions. Add the squash, tomatoes, chicken cube and two sprigs of fresh thyme and 1 bay leaf.
Top the pot with water just to cover everything–you will have to adjust this if you are using chicken stock.
Cook on high for 4.5 hrs, leaving the cover off for the last 1 hr to thicken the stew–make sure to taste the seasonings and stir the stew every now and again.
Serve hot with rice, cornbread, or some crusty dinner rolls !
Happy New Year Everyone !!!! I know it has been a while since I have posted and that is because I went on a massive detox to cleanse my system of all the sugar and alcohol that nourished me during the holidays. Mostly yogurt and salads and grilled chicken and fish. But now its time to cook again and make school lunches and dinners–back to the grind. So, sticking to “let’s get healthy” idea, I can up with this recipe. canned salmon and Edamame makes it budget friendly and asian spices add some ‘guilt’ to these otherwise healthy food items. You could turn it into burgers but like most of my cakes and patties I like them without the bread. So here goes.
2, 14.7oz cans of salmon
1, 9oz bag od shelled edamame
1/2 tsp of garlic
2 tsp of ginger
2 tsp of red pepper flakes
2 Tbsp of soy
A dash of lime juice
2/3 cups of panko
Flake the salmon after removing the skin and bones.
Saute edamame with ginger, garlic, soy red pepper flakes.
Blend the edamame mixture to a course texture.
Mix with the salmon. At this point you could taste the mixture to adjust salt. I did not need to add any, you might.
Add eggs and panko and stir till mixed thoroughly.
Form into 12 cakes using an ice cream scoop. Brush the tops with a little bit of olive oil.
Bake in a 350 degree pre-heated oven for 20-25 mins till golden.
Serve hot !
My ode to a Southern staple. Its broiled, not fried in butter so its tasty and figure friendly. Serve it with grilled corn, collard greens and warm dinner rolls.
1 lb of catfish cut into tenders.
1 Tbsp of dried thyme, oregano, paprika, garlic powder
Salt and pepper to taste.
Mix all the spices together and rub it on to the pieces of fish and let it sit in the fridge for at least 30 mins. I have kept it in the rub overnight and it comes out just as well.
Preheat the broiler to high and broil the fish till cooked through, about 15 mins. The cook time will change depending on how thick the pieces are.
Serve hot and that is how simple this recipe is !