We are approaching week 7 with three girlies (under the age of 4) and I can honestly say it’s been magical…. Magical in the fact that I’ve probably washed my hair 4 times total, over plucked my right eyebrow in a hurry, and soaked one too many shirts with boob leakage and spit up… And […]
Wild Mushroom Pâté I used a mix of mostly cremini (baby bella or brown) mushrooms, plus oyster and chanterelle. Use whatever mushrooms you can find that you like the flavor of, or, feel free to use just brown mushrooms; you’ll still get a lot of flavor. This is a flexible recipe; you’ll probably be just […]
Wild salmon, quinoa, and kale – these burgers are not only super healthy, loaded with good-for-you omegas and tons of protein (21-1/2 grams of protein) they also taste delicious and are easy to make. Serve them on a simple arugula salad with grapefruit, with a mustard-shallot vinaigrette.
If you can imagine a group of food bloggers getting together means eating lots great food, well you're right! We worked, cooked, enjoyed the beautiful California sunsets on the ocean and ate amazing food.
Jaden, of Steamy Kitchen had prepared a lunch for us from leftover salmon and quinoa we had from dinner the night before and it was so darn good I asked her if I could remake it on my blog to share with you. I don't recommend using cooked salmon because they fall apart without having to add a ton of eggs and breadcrumbs, so I used raw wild salmon instead.
Today I have a tasty and super easy side dish for you that is perfect for Easter, or any other dinner for that matter, some maple dijon roasted carrots. This isn't your average maple dijon glaze as I have kicked it up with the addition of garlic, soy sauce, rice vinegar and miso which really creates a beautiful blend of flavours that would be perfect on just about anything and in particular these tender roasted carrots! It requires very little active effort to make this side dish, you simply clean the carrots, mix the glaze, toss the carrot in the glaze and roast until tender. That's less than 5 minutes of active time to create a fabulous side dish for your meal! I like to toss the carrots in the glaze both before roasting and after so that you get that nice caramelized glaze from the roasting and the fresh glaze to brighten the flavour. If you are looking for a side dish for your Easter meal you can't go wrong with these maple dijon roasted carrots!
Carrot Graham Layer Cake Adapted from Taste of Home and TSKC’s S’More Cake My favorite part about this cake is that after you’re done with the pesky grating of carrots (I used a food processor, which makes quick work of it), you mix everything by hand so it really comes together in no time and […]
If Charlie had a wife, this is what she’d wake up to every morning. (Whether you’d envy her or pity her is the best indication of how much you appreciate Basset Hounds.) All I know is, whoever this imaginary wife is, she’d have to be okay with morning breath. (And “morning breath” is probably a generous way to put it.) We love you, Charles! Morning breath, Basset lips, floppy jowls and all.
Easter is coming and I have been have been working on menu ideas and I was thinking about something other than ham and salmon is a great option! I wanted something fruity to represent spring and apricot was my first choice and from there I decided to go with a slightly Asian fusion theme where I combined the aspects of sweet, spicy, salty and sour. The apricot preserves provided the sweet and I went with dijon mustard for the spicy, soy sauce for the salty and lime juice for the sour and the combination created a fabulous blend of flavours that I accented with a touch of ginger and garlic. This recipe could not be easier, you simply mix the glaze, brush it on the salmon, bake and you're done. (You can optionally marinade the salmon in the glaze for a while before baking to infuse it with more flavour.) All said and done, this tasty apricot dijon glazed salmon takes less that 20 minutes to make making it a perfect weeknight meal or a meal for special occasions where you would rather be spending time with your family than in the kitchen. To complete the meal I served the salmon on an apricot quinoa salad along with some simple steamed asparagus making for a really nice Easter meal!
With Easter coming I have been thinking about menu ideas and one of them involved an apricot theme so I was looking for an appropriate side dish and I was thinking that a Mediterranean style couscous salad would be perfect. I have really been into quinoa lately so I replaced the couscous with quinoa and I added some chopped dried apricots to the quinoa while it cooked so that they would get nice and soft and tender. After that I added a complement of fresh herbs including mint and green onions (parsley would also be a great addition) along with some slivered almonds. The salad is finished off with a simple 'dressing' based around apricot preserves, lemon juice and ginger. This apricot quinoa salad is amazingly light, fresh and tasty and the mint really brings it home; it's a fabulous side for any meal!
Baked Chickpeas with Pita Chips and Yogurt To make this gluten-free, make your chips from gluten-free wraps or pitas. To make this vegan or dairy-free, make a lemon-tahini sauce, minus the yogurt. (It can be thinned with water, once you get the lemon level where you like it.) Serves 6 generously, if eaten nacho-style For […]