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Citrus Marinated Chicken
- warm, citrusy, tropical - a culinary escape
from this -49C windchill prairie weather!
Chicken pieces were marinated in lemons, oranges,
their juices and zest,
soy sauce, garlic, honey, oregano, red pepper
The whole casserole was baked in the oven
for one hour.
The juice was reduced to concentrate the flavours.
Fresh mint was very nice with this.
Moroccan Chicken and Dates Tagine,
carrot fries with spicy curry leaf - coconut
Kitchen smelled wonderful
- of cinnamon, cumin, paprika, fresh ginger,
lemons, and orange blossom water.
The sauce was from the cooked down sauteed
sweet onion, chicken stock, and dates
with just a spoonful of honey to balance out
the lemon juice.
The dip is toasted unsweetened coconut flakes,
brown mustard seed,
coriander, chili pepper, fresh curry leaves
Great with sweet potato fries as well as a
dip for raw vegetables.
What started as Butter Chicken morphed into
I got lazy and decided I wanted to cook everything
in one pot.
So, after the chicken was partially cooked
with fresh curry leaves and brown mustard seeds,
I added bell peppers, 2 Thai peppers, blanched
mushrooms, snow peas, and carrots.
NANA'S Kitchen Butter Chicken sauce makes
this dish SO easy.
I added a jar of this "paste", a little chicken
stock, and a splash of cream.
A side of steamed green beans and a bed of
shirataki tofu noodles made for a great supper.
My! I've been trying to warm March up with
all these same colours for the last three meals!
Colourful and delicious - what more can I
Meen See Ribs:
Pork back ribs steamed with brown bean sauce,
preserved chili radish slices.
Eaten with steamed ancient grains and sauteed
baby bak choy.
Steelhead Trout in Spicy Citrus Marinade
marinade: lemon juice, lime juice, honey,
red bell pepper,
Thai chili pepper, chopped cilantro, green
onion, coconut cream, salt, pepper
for a couple of hours -- then pan seared
2 minutes on each side --
silky, juicy morsels of Omega 3...
A nice change up from my usual lemongrass
The leftover marinade was reduced and ladled
over the trout.
It was spicy, tangy, light coconut aroma.
Sides: fennel-apple-red onion-pecan salad
with mayo, carrot fries and turnip fries.
Beef Stew with Tagliatelle
- comfort food while I was down with the flu
Mapo Tofu with ground pork and eggplant
Fun see (mung bean noodles) with wilted lettuce
Have been so curious seeing fresh fenugreek
/ methi at the supermarket.
Got some information from folks on facebook,
so I decided to try the recipe with potato
I also added fresh curry leaves which I love.
The fenugreek had to be salted to remove some
of the bitterness.
I was hoping it was more of a "green" like
spinach, etc, but it was good.
Maybe next time I will use more of this herb.
One bundle may not have been enough for the
contrast in texture.
The aloo methi worked well with the pork cutlet
apple sauce, and steamed buttered carrots.
Just for the "halibut" : )
This was half the fillet purchased at Sobeys.
Coated with panko crumbs seasoned with parsley,
black pepper, salt,
seared in the pan , flipped, and into a 425F
oven for 10 minutes.
Amazing - well worth the price!
peas, beets, jasmine rice, lemon and lime
A very enjoyable supper.
Rack of lamb - done to perfection - eaten
with fresh mint sauce...
Ryan definitely enjoying his whole loin of
He likes it "still bleating" : )
Some of the potstickers I made for
the Brandon University Multicultural Food
Fair today, March 26th.
Fennel Dessert Salad
Fennel, Asian pear, orange segments, cucumber,
roasted pecans salad with mango chipotle salad
Bill ate his entree of roast beef and green
peppercorn gravy, carrot fries and asparagus
THEN ate the salad for dessert ;-)
and Sue-On Hillman Eclectic Studio