tag:blogger.com,1999:blog-340108662024-03-12T08:17:32.242-03:00Recipes from 4EveryKitchenRecipes from Once Upon a Feast and 4EveryKitchenRuth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.comBlogger1081125tag:blogger.com,1999:blog-34010866.post-27945821264613849822015-04-15T11:40:00.001-03:002015-04-15T11:40:54.858-03:00Chili Chipotle Glazed Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh6GlFZpqTmjS80jiljTVxYirsbCGGXjeC1bRB_Hc_IZNTDLQ0ugjxrDVScuCeD3t7kzc-3jyzA1ldSzLAWbQQwdVafKzaQmMw-N0BZEBO1zJc7EnScKhIvNqPaHtxV6eyZSONA/s1600/meatloaf+with+chipotle+ketchup+glaze+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh6GlFZpqTmjS80jiljTVxYirsbCGGXjeC1bRB_Hc_IZNTDLQ0ugjxrDVScuCeD3t7kzc-3jyzA1ldSzLAWbQQwdVafKzaQmMw-N0BZEBO1zJc7EnScKhIvNqPaHtxV6eyZSONA/s1600/meatloaf+with+chipotle+ketchup+glaze+009.JPG" height="240" width="320" /></a></div>
<b><a href="https://sites.google.com/site/recipes4everykitchen/chili-chipotle-glazed-meatloaf" target="_blank">Printable Recipe</a></b><br />
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<b>Prep time: 15 minutes </b><br />
<b>Baking time: 1 hour or so (internal temperature 160F/70C)</b><br />
<b><br /></b>
<b>Serves 4-6</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 tbsp olive oil<br />
2 large onions, finely chopped<br />
1 tbsp chopped fresh thyme<br />
salt and freshly ground pepper to taste<br />
3 tbsp Worcestershire sauce<br />
1/3 cup chicken broth<br />
1 tbsp tomato paste<br />
2.2 lb/1 kg lean ground beef (preferably chuck)<br />
1/2 cup bread crumbs ( I prefer Panko)<br />
2 large eggs, beaten<br />
<b>Glaze</b>:<br />
1/2 cup sweet American style chili sauce (I like Heinz)<br />
2 tbsp smoky chipotle salsa (my choice is <a href="http://www.presidentschoice.ca/en_CA/products/productlisting/pc_black_label_smoky_chipotle_salsaprod1390307.html" target="_blank">President's Choice</a>)<br />
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<b>Directions</b>:<br />
1. Preheat oven to 325F/160C<br />
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2. In a medium skillet, over medium heat, saute the onions, thyme salt and pepper in olive oil until onions are translucent and soft (8-10 minutes). Stir a few times. Remove from heat and add the Worcestershire sauce, broth and tomato paste and stir. All ow to cool slightly (5 minutes).<br />
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3. In a large bowl, combine the ground beef, onion mixture, bread crumbs and eggs. Mix lightly with a fork. Gently shape into a rectangle and place in a loaf pan . Do not press too firmly or the meatloaf will be particularly dense. <br />
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4. In a small bowl, combine the chili sauce and salsa and spread evenly over the top of the meatloaf<br />
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5..Bake for 1 hour or so (until the meatloaf is cooked through. The internal temperature should be 160F/70C)<br />
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Serve hot with a side of sweet potatoes and your favorite green vegetables - asparagus, Brussels sprouts or sauteed beet greens are my favorites depending on the season.<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-54406155783704740322015-04-10T13:29:00.000-03:002015-04-10T13:29:01.232-03:00Decadent Passover Chocolate Macarons <span style="font-size: x-small;">Adapted from <a href="http://www.joyofkosher.com/recipes/chocolate-macaroons/" target="_blank">Joy of Kosher</a>. No photo yet, but everyone was swooning over them, so I'm obviously going to make more</span><br />
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<b><a href="https://sites.google.com/site/recipes4everykitchen/decadent-passover-chocolate-macarons" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 20 minutes or less (I wasn't counting) </b><br />
<b>Baking time: 10 minutes</b><br />
<b><br /></b>
<b>Makes 2 dozen or so</b><br />
<b><br /></b>
<b>Ingredients</b>:<br />
2 cups plus 2 tbsp confectioners sugar (powdered sugar)<br />
1/4 cup cocoa powder<br />
1/2 cup egg whites, at room temperature (eggs separate more easily straight from the fridge, so let the separated egg whites sit on the counter until room temperature (about 10-15 minutes)<br />
1 1/3 cup almond flour (the kind I buy is coarse so I pulse a few times in my food processor)<br />
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<b>Directions</b>:<br />
1. Preheat the oven to 425F/220C and line rimmed baking sheets (I needed two) with parchment paper. Stack an additional baking sheet under the first for more insulation and keeps the bottoms from browning.<br />
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2. Use a pastry bag with 1/2" plain tip or if you're like me and don't bake enough to own one...use a large Ziplock baggie and cut a small hole in one corner. Voila! your own pastry bag. <br />
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3. In a medium sized bowl sift together almond flour, sugar, cocoa powder. Stir and set aside. <br />
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4. In the large bowl of a stand mixer ( hand mixer works too), whip egg whites until they are firm and glossy (Joy of Cooking people say not to over whip... but not being a real baker I'm not sure what that looks like).<br />
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5. Fold the dry ingredients gently into the beaten egg whites in three additions. Transfer to the pastry bag. <br />
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6. Use a small amount of the batter under the corners of the parchment so the the paper won't stick to the macarons. Pipe the batter into 1" rounds (I did find this step sticky and a little challenging to separate the dollop from the batter in the bag.) <br />
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7. <b>Before baking, rap the baking sheets sharply against the counter. </b> This removes air from the cookies and keeps them from puffing up ( keeping that awesome chewiness I love ) <br />
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8. <b>I prepared two baking sheets of cookies but baked them one at a time in the center of the oven.</b><br />
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9. Place the macarons in the preheated oven and immediately turn the oven down to 350F/175C and bake for 10 minutes or until the tops of the cookies are firm to the touch.<br />
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10. Place the cookie sheet on a cooling rack. <br />
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11. <b> Remember to raise the temperature to 425F/220C before baking the second batch and lower the heat to 350F/175C to bake. </b><br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-10164617904849934672015-03-16T14:18:00.000-03:002015-03-16T14:18:00.333-03:00Lobster Mac n Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf05OOwnkYA-DTgV5Jxm0AQCFRzNvvQmWEcGEMNRdrVC9evLe-YWcgFgf_DyPZmc4s6BiDNXM44FCj1DLAhbyzUpSaUdmmGRp8SvQSxHjIgBXXQeJRZYD41vrghSZA5jemrFugww/s1600/leaking+ceiling+&+Lobster+mac+n+cheese+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf05OOwnkYA-DTgV5Jxm0AQCFRzNvvQmWEcGEMNRdrVC9evLe-YWcgFgf_DyPZmc4s6BiDNXM44FCj1DLAhbyzUpSaUdmmGRp8SvQSxHjIgBXXQeJRZYD41vrghSZA5jemrFugww/s1600/leaking+ceiling+&+Lobster+mac+n+cheese+016.JPG" height="240" width="320" /></a></div>
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Most decadent dish ever from <a href="http://www.tablespoon.com/recipes/lobster-mac-and-cheese/23fdcbac-22d7-4344-a3c3-d9aae0c9a932?src=SH" target="_blank"><b>Tablespoon</b> </a>I didn't change a thing but I did want to keep the recipe close at hand.<br />
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<b><a href="https://sites.google.com/site/recipes4everykitchen/decadent-lobster-mac-n-cheese" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 20 minutes</b><br />
<b>Bake time:20 minutes</b><br />
<b>Serves 6</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 lb/450 g short cut pasta - I used oreccheti but elbow or baby shells works well too<br />
9 tbsp butter<br />
1 clove garlic, minced<br />
1 lb/450 g cooked lobster meat, coarsely chopped<br />
1 tbsp chopped fresh flat leaf parsley plus extra for garnish at serving<br />
1 1/2 cups crushed Ritz crackers<br />
1/4 cup flour<br />
3 cups milk<br />
1 1/4 cups shredded sharp white cheddar cheese<br />
1 1/4 cups shredded Gruyere cheese<br />
1 cup shredded fontina cheese<br />
4 oz/113 g Brie, rind removed and chopped<br />
1/4 tsp mustard powder (I like <a href="http://www.mccormick.com.au/keens-mustard.aspx" target="_blank">Keens</a>)<br />
1/4 tsp cayenne pepper<br />
salt and pepper to taste<br />
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Directions:<br />
1. Preheat oven to 350F/176C Grease a 2.5 quart/3 litre baking dish (a little butter or cooking spray)<br />
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2. Bring a large pot of salted water to a boil Add pasta and cook until slightly under al dente (check your package for timing). Remember that it will continue to cook and absorb liquid while baking. Drain well and set aside.<br />
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3. While the pasta is cooking, add 3 tbsp butter in a medium skillet over medium heat until melted. Add the garlic and saute 30 seconds or until you get that wonderful fragrance. Add the lobster meat and saute 3-5 minutes. Add parsley and continue to cook for an additional 30 seconds. Remove lobster mixture from pan and set aside.<br />
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4. Using the same skillet melt another 2 tbsp butter. Add the crushed crackers and toss to coat. Toast crumbs until golden (3 minutes or so). Stir frequently to avoid burning. Remove from heat and set aside.<br />
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5. In the same pot you boiled the pasta, melt the remaining 4 tbsp butter over medium heat. Whisk in the flour. Reduce heat to medium low. Cook for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and raise heat to medium high. Bring mixture to a boil, whisking frequently until the sauce has thickened (about 3 minutes). Remove from heat and stir in all the cheeses, mustard powder, cayenne pepper, salt and pepper. Stir until the cheeses have completely melted. Stir in the pasta and about 3/4 of the lobster mixture. Transfer to the prepared baking dish. <br />
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6. Evenly sprinkle the remaining lobster chunks and then cover with the toasted cracker crumbs. Place on a foil lined rimmed baking sheet (to catch potential spillage - there is nothing more annoying than cleaning cheesy spills off the racks and bottom of the oven.<br />
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7. Bake for 20 minutes or until the crumbs are golden brown and the sauce is bubbling.<br />
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8. Remove from the oven and let stand for 5 minutes before serving. Garnish with chopped parsley. Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-34836000073657916312015-02-24T12:19:00.003-04:002015-02-24T12:21:48.527-04:00Spicy Lime Marinated Flank Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSpFl0MmyK-XzOrUQpQ71Cbc7n-QIPsHwlAQJyO_UFtnzGAXs9bTS9-oKfdJ7d8hrhF8KnPZepI5gyQoMvccrDmpI_hxygfbughXva-xhsrEPCXRfJGF6HPrw8FFxmHtH2URUGA/s1600/llime+gsarlic+&+chili+skirt+steak+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSpFl0MmyK-XzOrUQpQ71Cbc7n-QIPsHwlAQJyO_UFtnzGAXs9bTS9-oKfdJ7d8hrhF8KnPZepI5gyQoMvccrDmpI_hxygfbughXva-xhsrEPCXRfJGF6HPrw8FFxmHtH2URUGA/s1600/llime+gsarlic+&+chili+skirt+steak+001.jpg" height="240" width="320" /></a></div>
<span style="font-size: x-small;">I'm not actually sure if this is the photo that goes with my hand-written scribble recipe, but since all flank steak recipes seem to look alike, I thought it would do until I make it again.</span><br />
<span style="font-size: x-small;"><br /></span>
<b><a href="https://sites.google.com/site/recipes4everykitchen/spicy-lime-marinated-flank-steak" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 15 minutes</b><br />
<b>Marinating time: 4-24 hours in the fridge</b><br />
<b>Grill time: 8-10 minutes</b><br />
<b>Rest time: 5 minutes</b><br />
<b><br /></b>
<b>Serves 2-4</b> (depending on your appetite)<br />
<br />
<b>Ingredients:</b><br />
Flank steak ( or skirt or hanger steaks), lightly slashed across the grain<br />
<b>Marinade</b>:<br />
1 canned chipotle chili pepper, pureed (about 1 tbsp) http://askruth.blogspot.ca/2006/12/can-i-freeze-this.html<br />
2 cloves garlic, minced<br />
1 tbsp fresh cilantro, chopped<br />
1/4c vegetable or olive oil<br />
1/2 c lime juice ( 2-4 limes, depending on how juicy)<br />
<b>Sauce</b>:<br />
3 canned chipotle chilis, pureed (3 tbsp)<br />
1/4 c honey<br />
2 tsp peanut, grapeseed or vegetable oil<br />
2 tbsp balsamic vinegar<br />
2 tbsp Dijon mustard<br />
10 tbsp lime juice<br />
3 cloves garlic, peeled<br />
1 tsp ground cumin<br />
pinch of salt<br />
chopped cilantro for garnish<br />
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Directions:<br />
1. Combine all the marinade ingredients in a large zip lock baggie. Add the flank steak and coat well. <br />
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2. Marinate in the fridge for at least 4 hours and as long as 24 hours. Turn occasionally so that the marinade is absorbed on both sides. I usually put the baggie on a rimmed baking sheet or large platter avoiding any drippage.<br />
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3. Combine all the sauce ingredients in a food processor and pulse until smooth. Set aside. (You can make it when you make the marinade or just before grilling).<br />
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4. Grill steak 3-4 minutes a side or longer if you like it well done.<br />
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5. Let it rest for 5 minutes, tented with foil<br />
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6. Slice across the grain and serve with sauce on the side. <br />
Leftovers (should you have any - I sometimes make an extra flank steak just for that purpose) are great with a salad or in wraps.<br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-64043994673296997252015-01-11T10:30:00.001-04:002015-01-11T10:30:28.340-04:00Swiss Chard & Potato Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kNgMg6OZjXQfeOIoGQEGWKG_FovX9TlpxMASzn1AZ1HrOzfEdY3GZDTT_soMmiXidE_8RklD8jG2VTX7HvXZHKBxbpIuR_wjxiYlxQi6URopLxzE9-u34uJgfRihJ9lqp8MWUA/s1600/swish+chard+&+potato+fritatta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kNgMg6OZjXQfeOIoGQEGWKG_FovX9TlpxMASzn1AZ1HrOzfEdY3GZDTT_soMmiXidE_8RklD8jG2VTX7HvXZHKBxbpIuR_wjxiYlxQi6URopLxzE9-u34uJgfRihJ9lqp8MWUA/s1600/swish+chard+&+potato+fritatta.JPG" height="240" width="320" /></a></div>
<a href="http://www.finecooking.com/recipes/rainbow-chard-potato-frittata.aspx" target="_blank"><span style="font-size: x-small;">from FineCooking Magazine</span></a><br />
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<strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;"><a href="https://sites.google.com/site/recipes4everykitchen/swiss-chard-potato-frittata" target="_blank">Printable Recipe</a></strong><br />
<strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;"><br /></strong>
<strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">Prep time: </strong><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">10 minutes</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;"><b>Cooking time:</b> 20</span><strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">-</strong><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">30 minutes</span><strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">Serves </strong><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">4</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;" /><strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">Ingredients:</strong><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">3 tbsp extra virgin olive oil</span><br /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">1 small onion, finely chopped</span><br /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">1 large clove garlic, minced</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6oz/170g Swiss chard, separate stalks from leaves, finely chop both</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">3 cups Yukon gold potatoes, peeled and grated</span><br /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">1/2 tsp crushed red chili pepper flakes</span><br /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">10 large eggs</span><br /><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.4799995422363px;">6oz/170g (about 2 cups grated aged Gouda cheese - or your favorite)</span></span><br /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">Smoked paprika</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;" /><strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">Directions:</strong><br /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">1. Preheat the oven to 400°F/200°C.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">2. In a 9”/23cm non-stick skillet (if it can stand the heat or lower the heat and bake a bit longer), Heat olive oil over medium high heat. When warm, add rosemary, stir until aromatic. Add the Swiss chard stems, potatoes, onion, salt and pepper to taste. Saute until onion is soft (about 8 minutes). </span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">3. Remove from heat, stir in the garlic and red pepper flakes. Spread evenly in the skillet. </span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">4. In the meantime, in a medium sized bowl, beat the eggs well with 1 tbsp olive oil. Mix in the chard leaves and grated cheese. Pour over the potato mixture in the skillet.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">5. Sprinkle some paprika and bake until the frittata is puffy and golden – about 15-20 minutes.</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.4799995422363px;">Let cool slightly before serving.</span><br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-34010866.post-1107002693214006192014-10-09T11:41:00.000-03:002014-10-09T11:45:05.657-03:00Tangy Chicken Kebabs with Lemon, Oregano & Fresh Parsley<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F10%2Ftangy-chicken-kebabs-with-lemon-oregano.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-N9yYbiSBwXg%2FVDaaF2W_jhI%2FAAAAAAAAWgo%2FsH6DkFS71vQ%2Fs1600%2Fchicken%2Bbrochettes%2B001.JPG&description=Tangy%20Chicken%20Skewers%20with%20Parsley%2C%20Lemon%20%26%20Oregano"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/gp/product/1770502114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1770502114&linkCode=as2&tag=onceuponafeas-20&linkId=T7AIWLCVYKPOZBPD">Broccoli, Love and Dark Chocolate: Because food, love, and life should be delicious!</a></span><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=onceuponafeas-20&l=as2&o=1&a=1770502114" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
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<b><a href="https://sites.google.com/site/recipes4everykitchen/tangy-chicken-kebabs-with-lemon-parsley-oregano" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time 15 minutes</b><br />
<b>Marinating time: 30 minutes to overnight in the fridge</b><br />
<b>Assembly time: 15 minutes</b><br />
<b>Grill time: 8-10 minutes</b><br />
<b><br /></b>
<b>Serves 4</b> (or two hungry people with a little leftovers - great for lunch)<br />
<br />
<b>Ingredients:</b><br />
2 large boneless, skinless chicken breasts, cut into 1-2" cubes<br />
1 sweet red bell pepper, seeded and cut into chunks<br />
medium cremini mushrooms whole ( 4-5 per skewer)<br />
1 medium red onion, cut into chunks big enough not to fall apart when skewered I use 2-3 layers (see photo)<br />
<b>Marinade:</b><br />
1 green onion, (white & green parts) finely chopped<br />
Grated peel and juice of one lemon<br />
1/2 cup finely chopped fresh parsley<br />
1 tbsp extra virgin olive oil<br />
1 tbsp fr oregano, finely chopped or 1 tsp dried ( I love to use <a href="http://spicetrekkers.com/products-page/greek/dionysios-wild-herb-blend/" target="_blank">Dionysios wild herb blend from Epices de Cru</a>)<br />
2 cloves garlic, peeled & minced<br />
1/4 tsp red pepper flakes or - my favorite<a href="http://spicetrekkers.com/products-page/chiles/aleppo-pepper/" target="_blank"> Aleppo Pepper</a> flakes.<br />
<br />
<b>Directions:</b><br />
1. In a bowl, whisk together all the marinade ingredients.<br />
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2. Add the chicken to the marinade and coat well. Note: if you are going to briefly marinate the chicken, add the onions, mushrooms and red pepper chunks to the marinade as well. if you are marinating overnight, don't add the vegetables until 30 minutes before grilling. <br />
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3. Preheat the grill to medium high.<br />
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4. Prepare the skewers. If you are using wooden skewers, they should be soaked in water for at least 30 minutes before grilling.<br />
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5. Grill the chicken skewers for 6-10 minutes, depending on the size of the chicken cubes. Rotate every 2-3 minutes so the chicken cooks but doesn't burn. Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-34010866.post-47374446316832187482014-10-09T09:28:00.000-03:002014-10-09T09:36:39.207-03:00Slow Cooker Cheese Greens & Sausage Frittata <a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F10%2Fslow-cooker-cheese-greens-sausage.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-FgAE4DZjclU%2FVDZz8D-Cn8I%2FAAAAAAAAWgA%2FMChGwUY6OtE%2Fs1600%2Fcrockpot%2Bkale%2B%26%2Bandouille%2Bfrittata%2B001.JPG&description=Slow%20Cooker%20Cheese%2C%20Greens%20%26%20Sausage%20Frittata"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/gp/product/161564606X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=161564606X&linkCode=as2&tag=onceuponafeas-20&linkId=PJADEBAMJNMDAMVH">Idiot's Guides: Slow Cooker Cooking</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=onceuponafeas-20&l=as2&o=1&a=161564606X" height="1" style="border: none !important; margin: 0px !important;" width="1" /></span>
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<br />
I especially love the versatility of this recipe - choose your favorite cheeses - grate your own or buy a bag of blended grated cheeses; choose a green - the book calls for kale and it was delicious, but spinach or beet greens or Swiss chard or arugula would be wonderful too; sausages - anything from breakfast sausages to Italian, Chorizo ... sweet, or spicy, the choice is yours. And if you want to quicken up the prep process, go vegetarian and add a pinch or two of your favorite herb or spice.<br />
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If, like us you are only feeding two for breakfast, this recipe keeps well for a few days and you can just heat up slices in the microwave.<br />
<br />
<b><a href="https://sites.google.com/site/recipes4everykitchen/slow-cooker-cheese-sausage-greens-frittata" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time 10 minutes</b><br />
<b>Slow cooker time 8 hours</b><br />
<b><br /></b>
<b>Serves 6-8</b><br />
<b><br /></b>
<b>Ingredients</b>:<br />
1 lb/ 450g ground sausage meat ( the book calls for pork, but be adventurous or choose your favorite. I used Andouille sausages this time)<br />
1 bunch of kale, roughly chopped into 1" pieces ( next time Swiss chard, or .... your favorite greens)<br />
10 large eggs<br />
2 tbsp milk<br />
Cheese - the following are from the book, but as long as the total amount stays the same, use your favorites)<br />
1 cup shredded provolone<br />
1/2 cup shredded mozzarella<br />
1/4 cup grated Parmesan<br />
1/2 cup sun dried tomatoes, roughly chopped<br />
Note: I also added 1 tbsp spicy peperoncini, because I like a little "heat", 1 tbsp dried herbs would be delicious too.<br />
<br />
<b>Directions</b>:<br />
1. If you are using meat, heat a large skillet to medium high and brown sausage meat in small chunks for about 6 minutes. Most of the pink should be gone, but it doesn't need to be totally cooked through. Remember it will continue to cook for 8 hours.<br />
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2. Add kale, turn off the heat, cover with a lid or foil and let sit for 3 min. If you're not sauteeing meat, you still need to wilt kale. Other greens like, Swiss chard or spinach will wilt by themselves in the slow cooker. <br />
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3. In a large bowl, whisk eggs and milk until well combined. <br />
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4. Add the grated cheeses, sun dried tomatoes (optional, and any dried herbs and spices ). Stir in sausage and greens. Mix well and pour into the slow cooker. The recipe calls for a 6-8qt/5.5-7.5l cooker, but I did mine in our 4qt<br />
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5. Cover and cook on low for 8 hours<br />
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It was wonderful to wake up to delicious aroma and ready to eat frittata. Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-34010866.post-42550336167070431952014-08-27T13:34:00.001-03:002014-08-27T13:38:37.378-03:00Marinated Lamb Chops with Herbs & Honey<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/gp/product/160774418X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=160774418X&linkCode=as2&tag=onceuponafeas-20&linkId=GZJ5PXVRP3VPPNSW">Ottolenghi: The Cookbook</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=onceuponafeas-20&l=as2&o=1&a=160774418X" height="1" style="border: none !important; margin: 0px !important;" width="1" />
</span></b><br />
<br />
<b><a href="https://sites.google.com/site/recipes4everykitchen/marinated-lamb-chops-with-herbs-honey" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 5 minutes</b><br />
<b>Marinating time: overnight in the fridge</b><br />
<b>Grill time: 8- 10 minutes</b><br />
<b>Resting time 5-10 minutes</b><br />
<b><br /></b>
<b>Serves 4</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 large rack of lamb (2 1/4 lb/1 kg) cut into double chops ( each chop will have two ribs)<br />
Note: you could use any lamb chop if there are no racks available, but the racks turn are the most tender<br />
<b>Marinade/Sauce:</b><br />
3/4 cup (about 2/3 oz/ 20 g, flat leaf parsley<br />
1 cup (about 1 oz/30 g,) cilantro leaves & stalks<br />
1 cup (about 1 oz/30 g,) mint leaves<br />
4 cloves garlic, peeled<br />
1/2 oz/15 g fresh ginger, peeled & sliced<br />
1/2-1 tsp Aleppo chili flakes<br />
3 1/2 tbsp lemon juice<br />
4 tbsp soy sauce<br />
1/2 cup sunflower or grapeseed oil<br />
3 tbsp honey<br />
2 tbsp red wine vinegar<br />
4 tbsp water<br />
<br />
<b>Directions:</b><br />
1. Place ribs in a large zip lock baggie and set aside.<br />
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2. Place all the rest of the ingredients in a blender or food processor. Blitz until well blended. Pour over the chops in the baggie and massage well to make sure each chop is covered in marinade. <br />
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3. Refrigerate overnight. <b>NOTE</b>: I like to put my baggie on a tray or large plate just in case the bag leaks.<br />
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4. Preheat your grill. Remove meat from the marinade, shaking off any excess. Sear well on each side. (I like mine 3-4 minutes per side) Reserve the marinade. <br />
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5. Once the chops are cooked to your liking, remove from the grill and let rest covered for 5 minutes or so before serving.<br />
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6. While the chops are resting, heat the marinade (now a sauce) in a small saucepan over medium low heat and allow to simmer while the chops are resting. <br />
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Serve the sauce in a separate bowl and the perfect sides for me, are<b><a href="http://onceuponafeast.blogspot.ca/2005/08/bbqd-asparagus.html" target="_blank"> grilled asparagus spears</a></b> and Ottolenghi's awesome <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2014/08/saffron-rice-with-barberries-pistachios.html" target="_blank">Saffron Basmati Rice with Barberries, Herbs & Pistachios</a></b>. <br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-25192874897034575502014-08-27T11:33:00.000-03:002014-08-27T11:33:33.074-03:00Saffron Rice with Barberries, Pistachios & Herbs<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;">From <a href="http://www.cookbooks4everykitchen.com/2013/06/jerusalem-cookbook.html" target="_blank">Jerusalem A Cookbook</a></span></b><br />
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<b><a href="https://sites.google.com/site/recipes4everykitchen/saffron-rice-with-barberries-pistachios-herbs" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 10 minutes</b><br />
<b>Cooking time: 15 minutes</b><br />
<b>Resting time 5-10 minutes </b><br />
<b>Serves 6</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
2 1/2 tbsp unsalted butter<br />
2 cups basmati rice rinsed under cold water & drained well<br />
2 1/3 cups boiling water<br />
1 tsp salt<br />
1 tsp saffron threads soaked in 3 tbsp boiling water for 30 minutes<br />
1/4 cup barberries, soaked for a few minutes in boiling water with a pinch of sugar<br />
1 oz/30 g dill, coarsely chopped<br />
2/3 oz/20g chervil (which I couldn't find so I used fresh basil chopped)<br />
1/3 oz/ 10 g tarragon (again, I didn't have, so I used mint, chopped)<br />
1/2 cup , coarsely chopped toasted pistachio<br />
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<b>Directions</b>: You can change up some of the herbs, but I highly recommend you follow Yotam Ottolenghi's detailed instructions for perfectly cooked rice and stunning presentation. It really will look like a jewel on your table.<br />
1. Soak the saffron threads in a small dish and set aside until the dish is ready to serve. It takes about 30 minutes.<br />
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2. Melt the butter in a medium saucepan and stir in the drained rice. Coat well and add the boiling water and salt. Mix well and cover with a tightly fitted lid. Let cook over very low heat for 15 minutes. <b>DO NOT UNCOVER</b> so that the rice will steam properly.<br />
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3. Remove the rice from the heat. All the water will have been absorbed by the rice and pour the saffron water over one side of the rice (covering about 1/4 the surface) and leaving the majority white. Cover the pan with a tea towel and reseal tightly with the lid. Set aside for 5-10 minutes.<br />
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4. While the rice is resting, prepare the garnishes - chop herbs, drain barberries, toast the pistachios. Set aside.<br />
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5. Prep for serving: Use a large spoon to remove the withe part of the rice to a large serving bowl and fluff with a fork. Stir in drained barberries, herbs and most of the pistachios (save a little for garnish). Mix well, but gently. Fluff the saffron rice and fold into the white rice mixture. <b>Don't over mix!</b> you don't want the white grains to be stained by the yellow. Taste and adjust for seasoning. Scatter remaining pistachios on top. Serve warm or at room temperature. <br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-9503431066357559492014-08-27T10:02:00.001-03:002014-08-27T10:02:17.280-03:00Espresso & Spice Rubbed Steaks<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: x-small;">Adapted from Chef Patrick MacIsaac</span></b><br />
<b><br /></b>
<b><a href="https://sites.google.com/site/recipes4everykitchen/espresso-spice-rubbed-steakes" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 5 minutes</b><br />
<b>Grill time: 8-10 minutes (depending on the thickness of the steak and how well don you like them)</b><br />
<b>Serves 2</b><br />
<br />
<b>Ingredients:</b><br />
<br />
2 strip loin or rib eye or even flank steak (I like to use local grass fed & grass finished beef)<br />
<b>Dry Rub:</b><br />
1 tbsp fine ground espresso<br />
1 tsp kosher salt<br />
1 tsp ground black pepper (or some Aleppo Pepper)<br />
1 tbsp brown sugar<br />
1 tsp garlic powder (dry rubs are the only time I ever use powder, but it works better than fresh)<br />
1 tbsp sweet Hungarian paprika <br />
1/2 - 1 tsp Tlalelolco (Mexican chili rub from <b><a href="http://epicesdecru.com/products-page/epices/rub-tlalelolco" target="_blank">Epices de Cru</a></b>)<br />
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<b>Directions</b>:<br />
1. In a small bowl, mix all the ingredients together for the rub and set aside.<br />
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2. Have the steaks at room temperature (about 20 minutes out of the fridge) and rub both sides of the steaks with the dry rub. Set aside for 5 minutes or so. Usually that's as long as it takes to heat up my BBQ.<br />
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3. Start the grill and when it's hot (500F/230C) grill the steaks for 3-4 minutes per side, depending on the thickness and how well done you like it. <br />
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4. Remove from grill and allow to rest covered for 5 minutes before slicing if it's a flank steak, serving if it's strip loin or rib eye.<br />
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This time I served it with a Green Salad (romaine hearts, Spring onion, cucumber slices), with <b><a href="http://onceuponafeast.blogspot.ca/2005/09/lazybones-tomato-sauce-caesar-salad.html" target="_blank">my semi Caesar vinaigrette</a></b>, this time without the egg or mayo.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-50457247051406085422014-08-21T10:47:00.003-03:002014-08-21T10:50:04.057-03:00Salmon & Green Vegetables en Papiotte<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F08%2Fsalmon-green-vegetables-en-papiotte.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-e8a7AGsO83Q%2FU_XkODmn-BI%2FAAAAAAAAWeI%2Fq9WY0NIveL0%2Fs1600%2Fsalad%2Bsweet%2Bpotatoes%2Bstir%2Bfry%2B016.JPG&description=Salmon%20and%20Green%20Vegetables%20en%20Papiotte"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="font-size: x-small;"><b>Adapted from <a href="http://www.marthastewart.com/971774/wild-salmon-asparagus-and-shiitakes-parchment" target="_blank">Martha Stewart</a></b></span><br />
<b><br /></b>
<b><a href="https://sites.google.com/site/recipes4everykitchen/salmon-green-vegetable-en-papiotte" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time 15 minutes</b><br />
<b>Roasting time 8-10 minutes</b><br />
<b><br /></b>
<b>Serves 2</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
2 sheets of parchment paper 12"x17"/30cm x 43cm<br />
1 cup thinly sliced mushrooms (this time fresh shitake, next time perhaps a mix of wild mushrooms)<br />
4-5 sprigs fresh asparagus spears, trimmed and halved length-wise, or handful of baby spinach leaves or whatever leafy green veg is in season<br />
4 scallions/green onions, thinly sliced<br />
1/4 cup good extra virgin olive oil<br />
salt & freshly gr black or Aleppo pepper<br />
1/2 lemon, zest & juice<br />
2 tbsp apple cider vinegar or, white wine or water<br />
2 skinless salmon fillets<br />
<br />
Directions:<br />
1. Preheat oven to 400F/200C. Cut two sheets of parchment and fold in half across the width, make a crease and unfold. Set aside.<br />
<br />
2. In a large bowl, toss the vegetables (if you are using spinach or other leafy greens) leave out the mushrooms initially) with the oil, lemon juice & zest, salt & pepper. <br />
<br />
3. Lay the asparagus or greens in the center of half of each sheet of parchment. Place one fillet on top of the asparagus or greens. Toss the mushrooms and green onions in the remaining lemon & oil mixture. Top the salmon with half of the mushroom mix per sheet. Drizzle each fillet with 1 tablespoon of either apple cider vinegar, white wine or water).<br />
<br />
4. Seal each package: Fold the unfilled side of parchment over the salmon & vegetables. Make small overlapping pleats starting at one end and working your way around to seal the open sides.<br />
<br />
5. Place two packets on a rimmed baking sheet in the center of the oven and bake for 9 -10 minutes. If you are doubling the recipe, you will need to use 2 baking sheets. Do not try to crowd 4 packets on one sheet.<br />
<br />
6. To serve, carefully cut open the packets with kitchen shears. There will be lots of steam, so "carefully" is not just a suggestion. Serve with lemon wedges.<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-27569157774532413872014-08-21T09:00:00.002-03:002014-08-21T09:04:01.381-03:00Spinach, Basil & Pistachio Pesto<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F08%2Fspinach-basil-pistachio-pesto.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-ZSh68eGqRzs%2FU_Xbbh2xaMI%2FAAAAAAAAWd4%2Fln-7Nox_Hzk%2Fs1600%2Fsalad%2Bsweet%2Bpotatoes%2Bstir%2Bfry%2B019.JPG&description=A%20New%20Pesto%20to%20Try%20Spinach%2C%20Basil%20%26%20Pistachio"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<b><a href="https://sites.google.com/site/recipes4everykitchen/spinach-basil-pistachio-pesto" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 5 minutes</b><br />
<b><br /></b>
<b>Makes 1 cup</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
4 cloves garlic<br />
1/2 cup toasted pistachio nuts, shelled<br />
2 cups spinach leaves (this time I used baby spinach)<br />
1/2-3/4 cup fresh basil leaves<br />
1/2 cup good quality extra virgin olive oil<br />
1/4 cup fresh lemon juice (or more if you like tangy)<br />
<br />
<b>Directions: I do everything in my food processor (FP), but rather than throw everything in together I do the following:</b><br />
1. With the motor running, drop the garlic down the feeding tube. Turn the motor off and scrape down the sides, making sure all the garlic is now at the bottom of the bowl.<br />
<br />
2. Add the pistachio nuts and pulse until the nuts are finely chopped. Scrape down the bowl and add the rest of the ingredients. <br />
<br />
3. Taste for seasoning. <br />
<br />
4. Some for now, some for later: Keep what you know you'll use within a few days in an air tight container in the fridge.<br />
<br />
Freeze the rest. Here's <span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><span style="font-family: inherit;">my favorite way...</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><span style="font-family: inherit;">1. use Glad seal n press wrap...lay one sheet flat, spoon 1 tbsp portions, leaving about 1-2 inches between portions. Lay a second layer of wrap over top and seal around each portion.</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><span style="font-family: inherit;">2. Place the sheets flat on a cookie sheet that will fit in your freezer. Leave for at least 2 hours or overnight. Then roll up the sealed sheets and place in a zip lock freezer bag, label and store for up to 4 months.</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><span style="font-family: inherit;">3. Peel off, defrost and use as much as you need. </span></span><br />
<br />
<ul>
<li><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;">1-2 lumps for an omelet or frittata, like the one pictured </span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;">1-2 lumps with a dollop of your favorite mustard to marinate/glaze some chicken breasts for grilling</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;">1 frozen lump directly into some soup for extra flavor</span></li>
<li><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;">the rest is up to your imagination.</span></li>
</ul>
<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-34131910663144145782014-08-21T07:34:00.002-03:002014-08-21T07:40:05.025-03:00Roasted Sweet Potato Stacks<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F08%2Froasted-sweet-potato-stacks.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-4ZdjounAaUc%2FU_USJVrSFpI%2FAAAAAAAAWdo%2F5G3a-7J3854%2Fs1600%2Fkids%2B%26%2Bgreat%2Bmeals%2B002.JPG&description=Roasted%20Sweet%20Potato%20Stacks%20-%20best%20side%20ever!"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<b><a href="https://sites.google.com/site/recipes4everykitchen/roasted-sweet-potato-stacks" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 10-15 minutes</b><br />
<b>Roasting time: 20-25 minutes</b><br />
<b>Resting time: 5 minutes</b><br />
<b><br /></b>
<b>Serves 4</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
2 tbsp butter, melted<br />
2 tbsp coconut oil, melted<br />
1-2 tbsp chopped herbs ( I prefer thyme &/or rosemary)<br />
Grinding or two of black pepper<br />
2 tbsp grated Parmesan cheese plus some to sprinkle on the stacks when you take them out of the oven<br />
2 long slim sweet potatoes (about 225g/8oz each), peeled and thinly sliced in circles (I used my mandolin set at 1/8th inch <b>Note: the slimmer the potato the better. Too wide and the slices won't fit into the tins properly.</b><br />
<br />
<b>Directions</b>:<br />
1. Preheat the oven to 400F/200C<br />
<br />
2. In a large bowl, combine the melted butter, coconut oil, herbs, pepper and Parmesan. <br />
<br />
3. Peel and thinly slice sweet potatoes in disks and add to the butter mixture in the bowl. Toss well. I like to use my hands to make sure all the slices are coated.<br />
<br />
4. Oil large muffin tins with cooking spray or olive oil on a paper towel. Places stacks in each tin. They will shrink down so pile to the top. <br />
<br />
5. Bake in center of the oven for 20-25 minutes. Test with a fork. The stacks are ready when the sweet potatoes are tender.<br />
<br />
6. Take the muffin tins out of the oven, sprinkle with more cheese and let the stacks rest for 5 minutes or so. The cheese topping will melt and the stacks will be easier to take out of the tins.<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-20634874775374383582014-08-05T10:53:00.001-03:002014-08-05T10:56:42.956-03:00Kale & Roasted Cauliflower Salad<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F08%2Fkale-roasted-cauliflower-salad.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-9peg4eLE6pM%2FU-DOP3gFxXI%2FAAAAAAAAWc4%2FvKJ1eoG5muc%2Fs1600%2Fkale%2B%26%2Broasted%2Bcauliflower%2Bsalad%2B001.JPG&description=Kale%20%26%20Roasted%20Cauliflower%20Salad"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="font-size: x-small;">This is a great recipe from <a href="http://www.amazon.com/gp/product/1770502114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1770502114&linkCode=as2&tag=onceuponafeas-20&linkId=6ZVOOBFHBJQJ55LU">Broccoli, Love and Dark Chocolate</a></span><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=onceuponafeas-20&l=as2&o=1&a=1770502114" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
<br />
<b><a href="https://sites.google.com/site/recipes4everykitchen/kale-roasted-cauliflower-salad" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 20 minutes</b><br />
<b>Roasting time: 20 minutes</b><br />
<b>Serves 4-6</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<b>Roasted Cauliflower:</b><br />
1 tbsp extra virgin olive oil<br />
1 tbsp freshly squeezed lemon juice<br />
3 cloves of garlic, finely minced<br />
freshly ground black pepper<br />
1 large head of cauliflower, cut into bite size pieces<br />
1/4 cup freshly grated Parmesan cheese<br />
<b>Salad</b>:<br />
1 bunch of kale, leaves stripped from stalks & chopped<br />
<b>Dressing</b>:<br />
1 tbsp extra virgin olive oil<br />
2 tsp lemon juice (I used a little more than 1 tbsp)<br />
1 tsp maple syrup (I used 2 tsp)<br />
freshly ground black pepper<br />
<br />
Directions:<br />
1. Preheat oven to 425F/220C and line one rimmed baking sheet with parchment paper.<br />
<br />
2. In a large bowl, whisk together oil, juice, garlic and pepper. <br />
<br />
3. Cut cauliflower into bite size florets and add to the bowl, tossing well. <br />
<br />
4. Arrange the cauliflower in a single layer on the baking sheet. (Note: if the cauliflower looks dry, drizzle with a little more oil). Roast for 20-25 minutes (depending on the size of the pieces), flipping the florets halfway through. The cauliflower should be tender crisp when done and a bit charred. <br />
<br />
5. As soon as the cauliflower comes out of the oven, toss with Parmesan cheese.<br />
<br />
While the cauliflower is roasting, prepare the kale & dressing.<br />
<br />
1. In a large serving bowl, whisk together the oil, lemon juice, maple syrup and pepper. Taste for seasoning. Add the chopped kale using your hands to massage the dressing into the kale until fully coated. <br />
<br />
2. Add the roasted cauliflower to the kale and toss to combine. Serve immediately.<br />
<br />
<b>RUTH'S NOTES:</b><br />
1. I prepared the roasted cauliflower in the morning (it's been hot here) and quickly ran it under the broiler for a couple of minutes before adding to the dressed kale before serving.<br />
<br />
2. This is great cold the next day and my daughter added some sunflower seeds and barberries (soaked first in hot water with a pinch of sugar & drained). I'll have to try that next time. No barberries... no worries. Raisins, cranberries or currants would work too.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-50465176430812581142014-08-01T09:14:00.000-03:002014-08-01T10:24:07.606-03:00Summer in a Bowl - Asparagus & Zucchini Salad<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F08%2Fsummer-in-bowl-asparagus-zucchini-salad.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-9pRjyFRtCgQ%2FU9t6DQppmtI%2FAAAAAAAAWcA%2FKu05l3-z2_A%2Fs1600%2Fasparagus%2B%26%2Bsummer%2Bsquash%2Bsalad%2B001.JPG&description=Summer%20in%20a%20Bowl%20Salad%20-%20Asparagus%20%26%20Zucchini"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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This is one of those "throw together" salads for when it's too hot to do much work. I realize that asparagus is really a Spring vegetable, one of the first to arrive after a long winter. But I couldn't resist buying some of the skinniest asparagus ever! They're perfect for eating raw, but if you can only find thick asparagus, you can use your vegetable peeler to shave the asparagus lengthwise into long skinny strips. This is a light salad, allowing the sunny flavors of the fresh herbs and vegetables to shine.<br />
<br />
<b><a href="https://sites.google.com/site/recipes4everykitchen/summer-in-a-bowl-salad---asparagus-zucchini" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time:</b> 10 minutes<br />
<b>Serves 2</b> as a side dish<br />
<br />
<b>Ingredients:</b><br />
1 small spring onion, halved and thinly sliced (about 1/4 cup)<br />
1/2 bunch super thin asparagus, cut into 1" pieces (about 1 cup)<br />
1/2 small zucchini or other summer squash, julienned (about 1/2 cup)<br />
1/2 cup grated Parmigiano-Reggiano cheese<br />
1-2 tbsp, chopped fresh basil<br />
1-2 tbsp, chopped fresh mint<br />
Juice of 1/2-1 lemon<br />
Splash of really good extra virgin olive oil or avocado oil<br />
freshly ground black pepper<br />
<br />
Directions:<br />
1. Place the chopped and julienned vegetables and herbs in a serving bowl along with the grated cheese. Squirt the lemon juice and drizzle the oil over the vegetables. Grind some black pepper.<br />
<br />
2. Gently toss. I like to use my hands for this step, but spoons will do too.<br />
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<br />
PS leftovers were great in an omelet the next morning<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-13524546525300267922014-06-06T11:28:00.002-03:002014-06-06T11:33:16.587-03:00Grilled Halibut with South Asian Sauce<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F06%2Fgrilled-halibut-with-south-asian-sauce.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-D9GEbO_vI-k%2FU5HMV2B8CTI%2FAAAAAAAAWZk%2FYAUtZ8Ioxvs%2Fs1600%2Fhair%2B%26%2BS%2BAsian%2Bgrilled%2Bhalibut%2B009.JPG&description=Grilled%20Halibut%20with%20South%20Asian%20Sauce"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="font-size: x-small;">Inspired by <b><a href="http://lucywaverman.com/index.php/recipes/item/1481-grilled-shrimp-with-green-sriracha-sauce" target="_blank">Lucy Waverman</a></b> and <b><a href="http://www.closetcooking.com/2014/06/cilantro-and-lime-salmon.html" target="_blank">Kevin Closet Cooking</a></b></span><br />
<br />
<b><a href="https://sites.google.com/site/recipes4everykitchen/grilled-halibut-with-south-asian-sauce" target="_blank">Printable Recipe</a></b><br />
<b>Prep time 10 minutes</b><br />
<b>Grill time 8-10 minutes</b><br />
<b>Serves 2</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 large Halibut steak (salmon and other firm fish steaks are great too)<br />
<b>Sauce:</b><br />
2 cloves garlic<br />
1/2 cup fresh cilantro<br />
1/2 cup fresh mint leaves<br />
2-3 tbsp lime juice<br />
1 tsp sugar<br />
1 tbsp Asian fish sauce<br />
1/2-1 tsp Aleppo pepper flakes (or red chili pepper flakes)<br />
1/4 cup or so olive oil<br />
<br />
<b>Directions:</b><br />
1. Prepare the sauce - nothing easier than using the food processor. Drop garlic down the feeding tube with the motor running. Then but everything except the olive oil into the bowl and pulse a few times until everything is chopped and well blended. Pour the oil down the feeding tube with the motor running. If you don't have a food processor, finely chop everything and mix well in a bowl.<br />
<br />
2. Prepare the grill - on high. If you don't have a grill, you can roast at 450F/220C. Coat the halibut with some of the sauce. Grill for 4-5 minutes per side . <br />
<br />
Serve with extra sauce<br />
<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com3tag:blogger.com,1999:blog-34010866.post-5799381661383086022014-06-04T10:46:00.002-03:002014-06-06T11:30:40.386-03:00Coriander Two Ways Grilled Lamb Chops<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F06%2Fcoriander-two-ways-grilled-lamb-chops.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-YENAKx2bVCE%2FU48fry9IrXI%2FAAAAAAAAWZA%2FApbQmmdF7fU%2Fs1600%2Fplants%2B%26%2Blamb%2Basparagus%2B%26%2Bpotato%2Bbbq%2B004.JPG&description=Coriander%20Two%20Ways%20Grilled%20Lamb%20Chops"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<ul class="ingredient_list" style="background-color: white; color: #222222; line-height: 18.479999542236328px; list-style: none; margin: 0px 0px 1.8em; padding: 0px;">
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit; font-size: x-small;"><b>Adapted from <a href="http://www.amazon.com/gp/product/0987747452/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0987747452&linkCode=as2&tag=onceuponafeas-20&linkId=T5DXGNITFCXATOPV">Canadian Living: 150 Essential Beef, Pork and Lamb Recipes</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=onceuponafeas-20&l=as2&o=1&a=0987747452" height="1" style="border: none !important; margin: 0px !important;" width="1" />
</b></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><b><a href="https://sites.google.com/site/recipes4everykitchen/coriander-grilled-lamb" target="_blank">Printable Recipe</a></b></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><b>Prep & marinade time:</b> 30 minutes (can marinate for 30 minutes - 8 hours)</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><b>Grill time</b>: 10 minutes</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><b>Serves </b>2 <b></b></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><br /></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><b><span style="font-family: inherit;">Ingredients: </span></b></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit;">6-8 lamb rib chops (The actual recipe calls for 2 racks of lamb, but I like to cut them into chops before marinating and then grill as chops)</span></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><b style="background-color: transparent;"><span style="font-family: inherit;">Marinade:</span></b></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit;">1/4 cup chopped fresh cilantro</span></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit;">2 cloves of garlic, finely chopped or crushed</span></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit;">2 tbsp olive oil</span></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit;">1 tbsp fresh ginger, peeled & grated</span></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;">1 1/2 tsp ground coriander</li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;">salt & pepper</li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; line-height: 19.200000762939453px;"><b><span style="font-family: inherit;">Directions:</span></b></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke;"><span style="font-family: inherit;"><span style="line-height: 1.6em;">1. Make marinade: With the motor of your food processor running, drop the garlic and chunk of ginger through the feeding tube.</span><span style="line-height: 1.6em;"> Add everything except the oil and pulse until well blended (30 -60 seconds). Pour the oil down feeding tube with the motor running. Taste for seasoning. The results: a thick paste. </span></span></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; line-height: 1.6em;"><span style="font-family: inherit;"><br /></span></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; line-height: 1.6em;"><span style="font-family: inherit;">2. Place chops in a zip lock bag and add the paste. Rub into chops and set aside for 30 minutes or so on the counter. </span></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; line-height: 1.6em;"><span style="font-family: inherit;"><br /></span></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; line-height: 1.6em;"><span style="font-family: inherit;">3. Prepare the grill or broiler to the highest setting. Broil chops for 4-5 minutes per side, or until cooked through and crisp. Let the ribs rest for 5 minutes or so before serving.</span></span></li>
<li style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"></li>
</ul>
Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-34010866.post-64948075709029493762014-06-03T18:28:00.001-03:002014-06-03T18:32:23.700-03:00Spring in a Bowl Pasta<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F06%2Fspring-in-bowl-pasta.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-a0rxvW1eNUU%2FU4452K8bOlI%2FAAAAAAAAWYs%2FUVzUq5w-Gdg%2Fs1600%2Fspring%2Bpasta%2B%26%2Brhubarb%2Bcompote%2Bfor%2Bdessert%2B006.JPG&description=Spring%20in%20a%20Bowl%20Pasta%20-%20Shrimp%20with%20Fiddleheads%2C%20arugula%2C%20chives%2C%20basil%20%26%20oregano"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;"><b><a href="https://sites.google.com/site/recipes4everykitchen/spring-in-a-bowl-pasta-with-shrimp-fiddleheads" target="_blank">Printable Recipe</a></b></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;"><b>Prep/Cook time</b>: 20 minutes<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;"><b>Serves</b> 4<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="font-family: inherit;"><span style="color: #333333;"><b>Ingredients</b><o:p></o:p></span><br /><span style="color: #333333;">250g/8oz dry pasta (I used PC Black Label Fiorelli )</span><br /><span style="color: #333333;"><b>Sauce: ( use the term loosely</b></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;">2-3 tbsp olive oil</span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="font-family: inherit;"><span style="color: #333333;">2 tbsp butter</span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;">1-2 large cloves garlic, finely minced</span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="font-family: inherit;"><span style="color: #333333;">pinch red chili pepper flakes</span></span></div>
<div class="MsoNormal" style="background-color: white; line-height: 18px;">
<span style="font-family: inherit;"><span style="color: #333333;">1-2 cups fiddleheads</span><span style="color: #333333;">1lb/450g large shrimp, raw, peeled</span></span></div>
<div class="MsoNormal" style="background-color: white; line-height: 18px;">
<span style="color: #333333;">1/2 cup lemon juice</span></div>
<div class="MsoNormal" style="background-color: white; line-height: 18px;">
<span style="color: #333333;">1 cup green Spring greens coarsely chopped - this time: arugula, chives with their flowers, oregano, basil</span></div>
<div class="MsoNormal" style="background-color: white; line-height: 18px;">
<span style="color: #333333;">1/2-1 cup ricotta</span></div>
<div class="MsoNormal" style="background-color: white;">
<span style="color: #333333;"><span style="line-height: 18px;">1/2 cup grated Parmigiana </span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<b style="color: #333333;"><span style="font-family: inherit;">Directions</span></b></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;">1. Cook the pasta in boiling water with a generous amount of salt. It should be al dente (about 7-8 minutes) and drain., I reserve 1/4 cup of pasta liquid, but didn't need any this time..<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">
<span style="color: #333333;"><span style="line-height: 18px;"><span style="font-family: inherit;">2. </span></span></span><span style="font-family: inherit;">Prepare the fiddleheads: This takes the most time. Cut off the blackened ends, rinse through a strainer or sieve several times to get rid of all the chaff (little brown skins) and toxins. Place in a pot of boiling salted water for 3 minutes to blanch them. Submerge in ice water to stop the cooking process. Drain and set aside. </span>Squirt a little lemon juice to keep them from turning black.</div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">
<span style="color: #333333;"><span style="line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">
<span style="color: #333333;"><span style="line-height: 18px;"><span style="font-family: inherit;">3. Heat the oil and butter in a large skillet over medium heat. </span></span></span><span style="color: #333333; font-family: inherit; line-height: 18px;">Add the shrimp and fiddleheads and raise the heat to medium high, flip when they start to turn pink on the bottom. Add the arugula, rest of the herbs along with garlic, lemon juice and chili pepper flakes. Toss and cook for 5 minutes or until the shrimp are pink. </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 18px;">
<span style="color: #333333;"><span style="font-family: inherit;">4. Place drained pasta into a large serving bowl, add the shrimp & greens mixture and toss. Add the cheeses, taste for seasoning and serve.</span></span></div>
Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-61615796621325411652014-05-29T09:57:00.002-03:002014-08-27T12:55:06.938-03:00Grilled Lamb Chops with North African Chermoula<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F05%2Fgrilled-lamb-chops-with-north-african.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-MBZUSx7XpjA%2FU4cnrjAo-YI%2FAAAAAAAAWXg%2Fmpc2fYkuchw%2Fs1600%2FMediterannean%2Bgrilled%2Blamb%2B%26%2Bsalad.JPG&description=Grilled%20Lamb%20Chops%20with%20North%20African%20Chermoula"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<ul class="ingredient_list" style="background-color: white; list-style: none; margin: 0px 0px 1.8em; padding: 0px;">
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit; font-size: x-small;"><b>Adapted from <a href="http://cn.dk.com/static/cs/cn/11/nf/features/mediterranean-cookbook/index.html" target="_blank">Mediterranean Cookbook</a></b></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><b><a href="https://sites.google.com/site/recipes4everykitchen/grilled-lamb-chops-with-north-african-chermoula" target="_blank">Printable Recipe</a></b></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><b>Prep & marinade time:</b> 30 minutes</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><b>Grill time</b>: 10 minutes</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><b>Serves </b>2 <b></b></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="font-family: inherit;"><br /></span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><b><span style="font-family: inherit;">Ingredients: </span></b></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">6-8 lamb rib chops (although lamb steaks of any nature work well too)</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><b style="background-color: transparent;"><span style="font-family: inherit;">Marinade:</span></b></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">2-3 cloves of garlic, finely chopped or crushed</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">1 red chile, seeded and chopped (I actually used ground Aleppo Peppers - 1/2 tsp)</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">1 tsp coarse salt</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">small bunch of cilantro, chopped</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">small bunch of flat leaf parsley, chopped</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">2 tsp gr cumin</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">1 tsp sweet paprika</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">4-5 tbsp olive oil</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: transparent; font-family: inherit;">Juice of 1 lemon</span></li>
<li class="ingredient" style="background-image: none; line-height: 1.6em; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; line-height: 19.200000762939453px;"><b><span style="font-family: inherit;">Directions:</span></b></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke;"><span style="font-family: inherit;"><span style="line-height: 1.6em;">1. Make chermoula marinade: Mediterranean Cookbook (MC) way: Place garlic, red chile and coarse salt in a mortar and pestle and pound until they form a paste. Add the cilantro and parsley and pound to a coarse paste. Add the cumin and paprika and then pour in the oil and </span></span><span style="line-height: 25.600000381469727px;">lemon</span><span style="font-family: inherit;"><span style="line-height: 1.6em;"> juice. Mix well. My way: use a food processor. Start with garlic, chile or crushed aleppo and salt. Pulse 30-45 seconds. Add cilantro, parsley, cumin, paprika and lemon juice. Pulse for 1 minute and pour oil down feeding tube with the motor running. Taste for seasoning. </span></span></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; font-family: inherit; line-height: 1.6em;">2. Place chops in a zip lock bag and add the chermoula paste. Rub into chops and set aside for 30 minutes or so on the counter. </span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; font-family: inherit; line-height: 1.6em;">3. Prepare the grill or broiler to the highest setting. Broil chops for 4-5 minutes per side, or until cooked through and crisp. </span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; font-family: inherit; line-height: 1.6em;"><br /></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding: 0px;"><span style="background-color: whitesmoke; font-family: inherit; line-height: 1.6em;">MC serves it with a tomato salad. I served it with a Spring Greens & Avocado salad with a vinaigrette of avocado oil, apple cider balsamic vinegar & a spoonful of </span><b style="background-color: whitesmoke; font-family: inherit; line-height: 1.6em;"><a href="http://www.mustardmaker.com/" target="_blank">Kozlik's </a></b><span style="background-color: whitesmoke; font-family: inherit; line-height: 1.6em;">Lime & Honey mustard. </span></li>
</ul>
Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-58446218992205121882014-04-02T10:03:00.002-03:002014-04-02T10:09:53.426-03:00Crispy Fried Chicken Wings with Asian Dipping Sauce<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F04%2Fcrispy-fried-chicken-wings-with-asian.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-4wyUbxW08ak%2FUzwAfck6WvI%2FAAAAAAAAWSw%2FcjSrOzwWCjc%2Fs1600%2Factifryer%2Bchicken%2Bwings%2Bwith%2Bginger%2Bsoy%2Bsauce%2B003.JPG&description=Crispy%20Fried%20Chicken%20Wings%20with%20Asian%20Dipping%20Sauce"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<ul class="ingredient_list" style="color: #555555; line-height: 1.6em; list-style: none; margin: 0px 0px 1.8em; padding: 0px;">
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit; font-size: x-small;">Adapted from <b><a href="http://www.davidlebovitz.com/2010/02/sweet-and-crispy-chicken-wing-re/" target="_blank">Davidi Lebovitz</a></b></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;"><b><a href="https://sites.google.com/site/recipes4everykitchen/crispy-fried-chicken-wings-with-asian-dipping-sauce" target="_blank">Printable Recipe</a></b></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;"><b>Prep time:</b> 10 minutes</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;"><b>Actifry time</b>:35 minutes</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;"><b>Serves</b> 4 as appetizer, 2 as main with lots of <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2008/06/asian-coleslaw.html" target="_blank">coleslaw</a></b></span></li>
</ul>
<div>
<span style="color: #555555; font-family: inherit;"><span style="line-height: 25.600000381469727px;"><b>Ingredients:</b></span></span></div>
<br />
<ul class="ingredient_list" style="color: #555555; line-height: 1.6em; list-style: none; margin: 0px 0px 1.8em; padding: 0px;">
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;">1/4 cup flour</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;">1/4 cup cornstarch or potato starch</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;">1 large egg, beaten</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;">1/2 tsp salt</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;">1/2 tsp red chili pepper flakes</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;">10 chicken wings, tips removed, then each wing cut into two pieces</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;">1- 1 1/2 tbsp frying oil (I use olive or canola)</span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><b><span style="font-family: inherit;">Glaze/dipping sauce:</span></b></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="font-family: inherit;"><span style="background-color: whitesmoke; line-height: 19.200000762939453px;">1/2 cup water or beer ( used water, but David suggested beer, so choice is yours)</span><br style="background-color: whitesmoke; line-height: 19.200000762939453px;" /><span style="background-color: whitesmoke; line-height: 19.200000762939453px;">3" (7 cm) piece of fresh ginger, peeled and thinly sliced</span><br style="background-color: whitesmoke; line-height: 19.200000762939453px;" /><span style="background-color: whitesmoke; line-height: 19.200000762939453px;">1 1/2 tbsp soy sauce</span><br style="background-color: whitesmoke; line-height: 19.200000762939453px;" /><span style="background-color: whitesmoke; line-height: 19.200000762939453px;">1/2 cup (packed) light or dark brown sugar</span><br style="background-color: whitesmoke; line-height: 19.200000762939453px;" /><span style="background-color: whitesmoke; line-height: 19.200000762939453px;">3 tbsp rice vinegar</span><br style="background-color: whitesmoke; line-height: 19.200000762939453px;" /><span style="background-color: whitesmoke; line-height: 19.200000762939453px;">1/2 cup corn syrup or maple syrup</span></span></li>
<li class="ingredient" style="background-image: none; margin: 0px 0px 2px; padding-left: 0px;"><span style="background-color: whitesmoke; line-height: 19.200000762939453px;"><b><span style="font-family: inherit;">Directions:</span></b></span></li>
</ul>
<div style="background-color: whitesmoke; color: #555555; font-family: inherit; line-height: 1.6em; margin-bottom: 1.8em;">
1. In a large bowl, mix together the flour, starch, egg, salt and 1/2 teaspoon ground chili pepper until it’s a thick paste. Add the wings and mix with your hands until they’re thoroughly coated. This step is very messy and the "batter" very thick. Also know that the chicken pieces will not be totally covered with the batter.</div>
<div style="background-color: whitesmoke; color: #555555; font-family: inherit; line-height: 1.6em; margin-bottom: 1.8em;">
2. Put the coated wings in the <a href="http://www.amazon.com/gp/product/B005GM15HE/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005GM15HE&linkCode=as2&tag=onceuponafeas-20">T-fal ActiFry Low-Fat Healthy Multi-Cooker </a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=onceuponafeas-20&l=as2&o=1&a=B005GM15HE" height="1" style="border: none !important; margin: 0px !important;" width="1" /> and drizzle with the oil. Close the lid and cook for 35 minutes, until brown and crispy.</div>
<div style="background-color: whitesmoke; color: #555555; line-height: 1.6em; margin-bottom: 1.8em;">
<span style="font-family: inherit;">David's other suggestion: Or the deep-fry the wings in a pot of hot oil (Maangchi recommends 350º-380ºF, 177º-193ºC) twice, in batches. Then drain well.</span></div>
<div style="background-color: whitesmoke; color: #555555; line-height: 1.6em; margin-bottom: 1.8em;">
<span style="font-family: inherit;"><b>Sauce/glaze:</b>3. In a large pot or wok, bring to a boil the water, ginger, soy sauce, brown sugar, vinegar, chili pepper flakes and corn or maple syrup. Let cook until the mixture becomes syrupy and thick, and starts to foam. It should be about as thick as honey.</span></div>
<div style="background-color: whitesmoke; color: #555555; line-height: 1.6em; margin-bottom: 1.8em;">
<span style="font-family: inherit;">My Honey is not a fan of sticky food, so I stopped here and used the syrup as a dipping sauce. For David' Lebovitz's recipe: Turn off the heat and stir in the cooked wings, peanuts, sesame seeds, and chili flakes, until completely coated.</span></div>
<ul class="ingredient_list" style="color: #555555; line-height: 1.6em; list-style: none; margin: 0px 0px 1.8em; padding: 0px;">
</ul>
Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-50456799145680528232014-03-17T07:46:00.001-03:002014-03-17T07:49:34.584-03:00Chef Jason Lynch's Gravy Ready Braised Short Ribs<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F03%2Fchef-jason-lynchs-gravy-ready-braised.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-wMb_TSkSjeQ%2FUybRtpTmE2I%2FAAAAAAAAWRs%2FqeKnxVG-5uE%2Fs1600%2FChef%2BJason%26%23x27%3Bs%2Bbraised%2Bribs%2B002.JPG&description=Chef%20Jason%26%23x27%3Bs%20Gravy%20Ready%20Braised%20Short%20Ribs"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="font-family: inherit;"><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><span style="font-size: x-small;">From Chef Jason Lynch's <a href="http://www.chapters.indigo.ca/books/straight-from-the-line-recipes/9780991778508-item.html?ikwid=straight+from+the+line&ikwsec=Books&gcs_requestid=0COif-YiZprwCFQL15wodumcAAA" style="color: #888888; text-decoration: none;" target="_blank">Straight from the Line</a></span></b></span><br />
<span style="font-family: inherit;"><b style="background-color: white; color: #222222; font-size: 13px; line-height: 18.479999542236328px;"><br /></b><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Note: </b><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Short ribs are one of my favorite cuts of meat. I love them best sliced across 3-4 ribs - thin for marinating and grilling and about 1.5" thick for braising and in hearty soups. I've made them a bazillion different ways - some successful, others not so much. But this one actually took my breath away when I lifted the cover after three hours. The aroma of all the herbs, garlic and vegetables was insane - or as my grandsons would say when something is spectacularly wonderful -<b> RIDICULOUS!!!!! </b>But what was even more surprising was the gravy. Normally when braising, the juices are - well... delicious as they may be... juices. And if you want to make a gravy, you stil have work to do. <b>Not with Chef Jason's recipe</b>. The first step is critical - tossing the ribs in in seasoned flour before searing them! </span></span><br />
<br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><b>Note:</b> Don't rush the searing process - it is the longest step, but take your time. Make sure your pan is hot before adding the ribs; Don't crowd the hot pan; Let the ribs sit for 3 minutes before checking to see if they are well browned and ready to turn; Continue to sear the other side for 3 minutes and remove from the pan. Repeat until all your ribs are seared. </span></span><br />
<span style="font-family: inherit;"><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></b></span><span style="font-family: inherit;"><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><a href="https://sites.google.com/site/recipes4everykitchen/chef-jason-s-gravy-ready-braised-short-ribs" target="_blank">Printable Recipe</a></b></span><br />
<span style="font-family: inherit;"><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></b></span>
<span style="font-family: inherit;"><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Prep time:40-45 minutes</b><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Cooking time: 3 1/2 hours or so</b><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></b><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"></span><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Serves 4-6</b><br style="background-color: white; color: #222222; line-height: 18.479999542236328px;" /><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></b><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"></span><b style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Ingredients</b><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">:</span><br style="background-color: white; color: #222222; line-height: 18.479999542236328px;" /><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">1/3 cup all purpose flour</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">salt & freshly ground pepper</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">4.5- 5 lb/2.2 kg beef short ribs (I like mine cut across 4 ribs, about 1.5" thick, with lots of meat on the bones)</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">4 tbsp olive oil, divided (I actually used grapeseed oil)</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">2 medium red onions, cut into 1" pieces (or roughly chopped)</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">2-3 carrots, peeled and cut into 1/2" pieces</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">1 celery rib, cut into 1/2" pieced</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">3 large cloves of garlic, smashed or minced</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">2 tbsp chopped fresh rosemary</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">1 tbsp, fresh thyme leaves, (I give them a chop or two also)</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">2 cups full-bodied red wine</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">2 cups chicken stock (since I was out I used my <b><a href="http://onceuponafeast.blogspot.ca/2005/09/adzuki-bean-stew-roasted-vegetable.html" target="_blank">homemade roasted vegetable stock</a></b>) </span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">2 cups diced roma tomatoes with their juice (I use a 19oz/398ml tin of diced fire roasted tomatoes and their juice)</span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">1/2 cup good quality balsamic vinegar (this time I used Sicilian Lemon White Balsamic Vinegar from</span></span><b style="font-family: inherit; line-height: 18.479999542236328px;"><a href="http://www.allthingsolive.ca/" target="_blank"> Liquid Gold </a></b><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">- a cool tasting bar for all things olive and </span></span><span style="line-height: 18.479999542236328px;">vinegar</span><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">)</span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><b>Directions</b>: </span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">1. Preheat the oven to 350F/175C and place the rack at the lower position. . </span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">2. Mix the flour, salt & pepper in a large zip lock bag and toss the ribs in to coat them. Do this in batches, so all of the ribs get some coating. Knock of the excess flour and set the dusted ribs aside while preparing the other batches.</span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">3. My personal step to make the rest of the prep work easy: Prepare all the ingredients in the order they will be added to the pot. For this one I chopped the onions, carrots and celery and placed them in one bowl. In a small prep bowl, combine the crushed garlic and herbs. Premeasure wine in one cup, stock & vinegar in another and have the tomatoes ready. </span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">4. Pat the ribs dry and toss them in the flour mixture (see my note at the top). </span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">5. Heat 2 tbsp oil in a wide, heavy bottom pot (I have an old cast iron roasting pan that I used as I wanted to have the ribs spread out as much as possible) over medium-high heat. Brown the ribs in hot oil (3 minutes or so per side, but it might be less or longer, depending on the thickness and length of your ribs) Remember not to crowd the ribs or check for sear too soon. <b>Rule of thumb: </b> Using tongs, the meat will easily come off the bottom of the pan only when the sear has taken. Lift too early and you will only succeed in removing the coating. BE PATIENT! Remember not to stuff the pot, you want your ribs to sear, not boil and for that they need room. Once the ribs are done, remove the batch to a platter and repeat the slow process, until the last of the ribs are seared.</span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">6. There should be very little oil left in the pot, but if there is, spill it out before adding </span></span><span style="line-height: 18.479999542236328px;">another</span><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"> 2 tbsp of oil to the hot pot. Reduce the heat to medium and add the chopped onions, carrots and celery and cook, stirring occasionally, until they are just softened and beginning to brown (ab out 10 minutes).</span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">7. Add the garlic and herb and cook, stirring frequently until the aroma hits you and you are transported - less than 2 minutes! Add the wine, stir once and allow to come to a boil. Let it reduce to half ( at least 5 minutes, maybe longer). Add the stock, tomatoes and vinegar and bring to a simmer (soft bubbles).</span></span></span></span><br />
<span style="color: #222222;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">8. Return the ribs to the pot. I like to try and spread them out so there is no more than two layers of meat, but not to worry if you need to do an extra layer. Just make sure the ribs are covered with sauce. </span></span><br />
<span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;">9. Cover the pot/roasting pan with a well fitting lid or two layers of heavy duty foil, sealing the pot as best you can. Place the pot in the oven and braise until the ribs are fork tender (about 3-3.5 hours). </span></span><br />
<span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;"><br /></span></span>
<span style="color: #222222;"><span style="background-color: white;"><span style="line-height: 18.479999542236328px;">The book tells you to use a slotted spoon to remove ribs and transfer them to a large serving bowl. Let the cooking liquid stand briefly and skim fat from top. But there wasn't any extra fat in my batch and the gravy/sauce was thick and perfectly seasoned. All I had to do was serve it with something delicious to sop up the gravy... could be rice, pasta or,mashed potatoes...or as I did, mashed sweet potatoes & carrots with as side of broccoli. </span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;"><br /></span></span></span>
<span style="font-family: inherit;"><span style="color: #222222;"><span style="background-color: white; line-height: 18.479999542236328px;"><br /></span></span></span>Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-34010866.post-79588021335311176172014-02-25T10:25:00.002-04:002014-02-25T10:27:37.986-04:00Bal's Awesome Grated Cauliflower & Peas<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F02%2Fbals-awesome-grated-cauliflower-peas.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-SloLz4p30Ak%2FUwyk9HsrzHI%2FAAAAAAAAWP8%2F0TGNhFH2hNI%2Fs1600%2FBal%26%23x27%3Bs%2Bsteak%2B%26%2Bcauliflower%2B003.JPG&description=Bal%26%23x27%3Bs%20Awesome%20Grated%20Cauliflower%20%26%20Peas"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<b>From <a href="http://www.whitecap.ca/books/bals-spice-kitchen" target="_blank">Bal's Spice Kitchen</a> Served here as a side with <a href="http://recipesfrom4everykitchen.blogspot.ca/2014/02/bals-steak-massala.html" target="_blank">Grilled Steak rubbed with Bal's Steak Masala</a></b><br />
<b><br /></b>
<b><a href="https://sites.google.com/site/recipes4everykitchen/bal-s-awesome-grated-cauliflower-with-peas" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 5 minutes</b><br />
<b>Cooking time: 20 minutes</b><br />
<b>Serves 4</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
2 tbsp grapeseed oil<br />
1 onion, finely chopped<br />
1 tbsp grated fresh ginger root (I store mine in the freezer - lasts longer and is easy to grate)<br />
1 tbsp coriander seeds (I ran out of seeds so I used 1 heaping tsp of ground)<br />
1 tbsp cumin seeds (same story as coriander seeds)<br />
1 tsp ground turmeric<br />
salt to taste<br />
1 tomato chopped (I actually used 1 tbsp tomato paste instead)<br />
1 small cauliflower, grated<br />
1 cup frozen peas<br />
<br />
<b>Directions</b>:<br />
1. Heat the oil in a large non-stick skillet over medium high heat. Add the onion and ginger and cook for about 4 minutes. You want the onion soft and translucent. <br />
<br />
2. Stir in the spices and cook for about 15 seconds - just until you can smell the wonderful aroma. Add the tomato (or paste) and cauliflower. Toss well and cook until the cauliflower is tender ( 12-15 minutes). It it starts to stick before the cauliflower is done add a 1-2 tbsp water and cover.<br />
<br />
3. Add the peas and cook for a few minutes until they are cooked and coated with the spices. <br />
<br />
This is a wonderful side for grilled meat, chicken, fish and soooo good by itself as a leftover lunch the next day.<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-63687849087855376822014-02-25T10:06:00.000-04:002014-02-25T10:09:07.692-04:00Bal's Steak Massala<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F02%2Fbals-steak-massala.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-Rsh6n98_QVk%2FUwyfMNh3qqI%2FAAAAAAAAWPk%2FixW7kwq4zqs%2Fs1600%2FBals%2Bspice%2Bkitchen%2B%26%2Bsteak%2Bmasala%2Bspice%2B002.JPG&description=Bal%26%23x27%3Bs%20Awesome%20Steak%20Masala"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<span style="font-size: x-small;"><b>From<a href="http://www.whitecap.ca/books/bals-spice-kitchen" target="_blank"> Bal's Spice Kitchen</a></b></span><br />
<b><br /></b>
<b><a href="https://sites.google.com/site/recipes4everykitchen/bal-s-steak-masala" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Prep time: 5 minutes</b><br />
<b>Makes 1/3 cup</b><br />
<b>Lasts up to 3 months</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
2 tbsp cumin seeds<br />
1 tbsp fennel seeds<br />
1 tsp brown mustard seeds (I used yellow and it was still delicious)<br />
1 tsp black peppercorns<br />
1/4 cup fenugreek leaves<br />
1 tsp smoked paprika<br />
1/2 tsp red chili pepper flakes<br />
1/2 tsp salt<br />
<br />
<b>Directions</b>:<br />
1. In a skillet, toast the cumin, fennel & mustard seeds, and peppercorns on medium low heat until the aroma fills the air - about 30 seconds. Remove from heat and allow to cool.<br />
<br />
2. Process the spices in a spice grinder or mortar & pestle until coarsely ground. Add the fenugreek leaves, paprika, chili pepper flakes and salt and give a quick pulse in the grinder or pounding in the mortar. <br />
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Store in an air tight jar in a cool, dark place for up to 3 months. <b>NOTE:</b> I made have the recipe for two steaks and still had enough left over for another time.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-34010866.post-2645484185706868942014-02-12T08:32:00.002-04:002014-02-12T08:36:36.621-04:00Spicy Smoky Lip Smackin' Ribs<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F02%2Fspicy-smoky-lip-smackin-ribs.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-fIMfz6ZOcrU%2FUvtg_x1fltI%2FAAAAAAAAWPU%2F67nYpwqxp_Q%2Fs1600%2Ftlalelaco%2Brib%2Bdinner%2B012.JPG&description=Spicy%20Smoky%20Lip-Smackin%26quot%3B%20Ribs"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<strong style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><a href="https://sites.google.com/site/recipes4everykitchen/spicy-smoky-lip-smackin-ribs" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Printable Recipe</span></a></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></strong>
<strong style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Prep time: 15 minutes<br />Roasting time: 45 minutes<br /><br />Serves 4<br /><br />Ingredients:</strong></span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">1-2 racks of back pork ribs (depends on how meaty they are) beef ribs work too!</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;"><b>Rub:</b></span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">¼ cup packed brown sugar</span><br />
<span style="color: #222222;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">2-3 tsp <b><a href="http://spicetrekkers.com/products-page/grilling-spices/tlalelolco-rub/" target="_blank">Tlalelolco Rub from Epices de Cru</a></b>, Sensational!</span></span><br />
<span style="color: #222222;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">3 tbsp smoked paprika</span></span><br />
<span style="color: #222222;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">1 tsp powdered mustard (my favorite is <b><a href="http://www.mccormick.com.au/keens-mustard.aspx" target="_blank">Keen's Mustard)</a></b></span></span><br />
<span style="color: #222222;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;"><b>Chipotle Chili Sauce</b></span></span><br />
<span style="color: #222222;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">1 cup American-style Chili Sauce (I like <b><a href="http://www.heinzchilisauce.com/" target="_blank">Heinz </a></b>- always takes me back to my childhood & my mother's shrimp cocktail and secret ingredient for her meatballs)</span></span><br />
<span style="color: #222222;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">2 tbsp honey</span></span><br />
<span style="color: #222222;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">1/2-2 tbsp chopped chipotle chilies in Adobo. </span></span><br />
<span style="color: #222222;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;"><b>NOTE:</b> (once I open a tin, I pulse the chipotle in the Adobo and measure 1 tbsp portions on stretch 'n seal plastic wrap, cover with another layer of wrap, place on tray and quick freeze for until hard, roll/fold wrapped portions & place in zip lock baggie. Store in freezer and peel off as much as you need, whenever you need some)</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; color: #222222; line-height: 18.479999542236328px;" /></span>
<strong style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></strong><br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil. Place a wire rack on top so fat will drip away from the meat.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">2. <b>Prepare the rub</b>: mix all the ingredients in a small bowl and then rub over both sides of ribs. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">3. <b>Prepare the sauce</b>: mix all the ingredients in another bowl. Taste for seasoning, making it as mild or spicy as you like.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">4. Place ribs on the rack, meaty side up, baste with sauce and roast for 45 minutes - 1 hour. Baste every 20 minutes or so to keep them moist. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">This time I served it with classic sides: home made fries in my <b><a href="http://tfalactifry.com/" target="_blank">T-fal Actifry</a></b>; and an old favorite - <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2008/06/asian-coleslaw.html" target="_blank">Asian Broccoli Coleslaw</a></b>. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-34010866.post-67312342586194336632014-01-31T11:11:00.001-04:002014-01-31T11:13:34.945-04:00Sugar & Spicy Glazed Salmon<a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Frecipesfrom4everykitchen.blogspot.ca%2F2014%2F01%2Fsugar-spicy-glazed-salmon.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-XubRpRZIYcA%2FUuu6RNLAYLI%2FAAAAAAAAWOw%2Fh6Ofg9JBiPI%2Fs1600%2Fpasta%2B%26%2Bsalmon%2B008.JPG&description=Sugar%20%26%20Spicy%20Glazed%20Salmon"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<b><span style="font-size: x-small;">Adapted from <a href="http://www.tasteofhome.com/recipes/brown-sugar-glazed-salmon" target="_blank">Taste of Home</a></span></b><br />
<b><br /></b>
<b><a href="https://sites.google.com/site/recipes4everykitchen/sugar-spicy-glazed-salmon-1" target="_blank">Printable Recipe</a></b><br />
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<b>Prep time: 5 minutes</b><br />
<b>Roast time: 15 minutes</b><br />
<b>Serves 4</b><br />
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<b>Ingredients:</b><br />
4 individual servings salmon fillets, rinsed & patted dry<br />
3 tbsp brown sugar<br />
1 tbsp Mirin or soy sauce<br />
1 tbsp Dijon mustard<br />
1 tsp rice vinegar<br />
1 tsp grated fresh ginger root<br />
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<b>Directions:</b><br />
1. Preheat the oven to 425F/220C and line a rimmed baking sheet with foil for easy clean up.<br />
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2. In a small pot mix all the rest of the ingredients and bring the mixture to a boil, stir and remove from heat.<br />
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3. Place the salmon fillets on the baking sheet, leaving space between each and baste with some of the sauce/glaze.<br />
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4. Roast for 10 minutes, uncovered, baste again and set the oven to broil, moving the tray closer to the top element for a lovely glaze. The salmon is ready when the fish flake. <br />
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I like to serve it over some dark green veg stir fry. This time with rapini, blanched, then diced and sauteed with chili pepper flakes & very thinly sliced garlic. Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0