I had a surplus of fresh oranges.
I Googled around and adapted this recipe http://www.foodnetwork.ca/recipes/orange-olive-oil-cake/recipe.html?dishID=5506 by Anna Olson. I wasn’t making the cake at the same time but, as I still have oranges left, will likely make it soon. As my orange salad wasn’t being served with cake, I adapted her recipe to incorporate some salty and spicy tastes to balance the sweet.
I peeled and sectioned quite a few oranges – naval and clementine – probably about 8 in total. An simpler, pain-free way would be to buy several cans of mandarin oranges and drain them and put in a bowl. Add about 1 cup crumbled feta cheese, 2 T. each olive oil and sugar, and 1 T. curry powder. Stir. This is good either served immediately or the next day after the flavors have blended a bit. It was quite a tasty salad and doesn’t get much easier.
1 c. quinoa, rinsed
2 c. water
Combine quinoa and water in a medium sized pot and bring to a boil. Lower heat to a simmer and cook for 15 minutes. Remove from heat, cover, and let stand for 5 minutes.
Meanwhile, prepare the vegetables.
1/2 c. each broccoli, cauliflower and pepper, chopped into large pieces
1 medium sized carrot, peeled and chopped into chunks
2 garlic cloves
Place vegetables and garlic on a baking sheet sprayed with cooking spray. Drizzle with olive oil. Roast at 450 for 15 minutes.
Combine quinoa, vegetables 3/4 c.crumbled feta and 1/2 c. chopped pastrami in a medium sized bowl.
In a jar or other covered container combine the roasted garlic cloves that have been smashed up with 1/3 c. olive oil, 1/8 c. rice vinegar, 1/8 c. maple syrup and 1 T. of mustard and 2 T. of a spice blend for the dressing. Chill.
Economical, easy, and no high fructose corn syrup like so many commercial BBQ sauces have. Adapted from a Cooking Light recipe.
1 small onion, diced
1/4 c. brown sugar
1 small can tomato paste
1/2 tomato paste can water
3 T. molasses
4 T. vinegar
1 T. chipotle chili powder
1 tsp. garlic powder
1 T. mustard
1 tsp. cumin
1/2 tsp. curry powder
Brown onion in a little bit of oil in a medium size sauce pan on medium heat. Add rest of ingredients and turn heat down so that the sauce is simmering. Cover and simmer for about 10 minutes or so. Sauce thickens nicely on its’ own without the addition of any thickeners such as flour or cornstarch.
I made this dill cream sauce to use with sauteed chicken breasts. It would also be delicious with meatballs (sort of like Swedish Meatballs) or over pasta or fish.
2 T. butter
3/4 c. chicken broth
1 T. lemon juice
1 c. whipping cream, coffee cream, or half and half
1 T. dillweed
salt and pepper
Melt butter in pan. Add broth and lemon juice and cook for a minute. Add cream and dill and cook for 5 minutes until heated through. Season with salt and pepper.
If using anything other than whipping cream for the cream, you may need to thicken it with a bit of flour or cornstarch dissolved in water.
This made enough sauce to cover four small chicken breasts.
- S&F Lemon Dill Sauce (foodswelove.com)
- Swedish Creamy Dill Prawns with Caviar and Salmon Burgers…or simply Skagenröra! (mrsmalin.com)
1 cup strawberries
1 cup milk
Place all ingredients in a blender and blend thoroughly. Serves two. (Since we have a Vitamix, we did not have to slice the banana or chop the strawberries first before placing them in the blender.)
The picture is of our cat, Oreo, checking out the milkshake.
- Strawberry milkshake (fondfamily.com)
- Spike Your Sweets: Salted Caramel Bourbon Milkshake (brit.co)
- Whisk-ey Me Away Brownie with Honey Greek Yogurt and Warm Strawberries (themelodyofcooking.com)
- Chocolate Strawberry Wraps with Cream Cheese (chronicinthekitchen.com)
Aphrodisiac Foods for Valentine’s Day
Listed below are a few foods that have a love potion reputation:
Almonds, aniseed, arugula, asparagus, avocado, bananas, sweet basil, broccoli, carrots, chocolate, coffee, coriander, fennel, figs, garlic, ginger, honey, hot peppers, licorice, mustard, nutmeg, oysters, pineapple, pine nuts, raspberries, strawberries, truffles, vanilla and watermelon.
While I personally can’t see how garlic could have an aphrodisiac quality, maybe if you both eat it, it won’t matter.
1 large flour tortilla
Cucumber slices, approximately 8 – 10
1 – 2 large lettuce leaves
1/2 peeled carrot, shredded
Small, thin slices of cheese (I used mozzarella).
Spread the flour tortilla with mayonnaise. Add the vegetables and cheese down the middle of the tortilla. Be careful not to overstuff the tortilla as I did – it makes for messy eating! Roll up tightly and cut in half diagonally. Serves one.
Celebrating my 200th post! Here is a fast and fabulous dessert for Valentine’s Day which is similar to a crepe only easier.
1 large flour tortilla
spreadable cream cheese to cover flour tortilla
4 large strawberries, hulled and sliced
3 squares good quality dark chocolate, melted in the microwave for one minute on high and thinned with a little milk.
Spread / drizzle melted chocolate on top of the strawberries.
Roll up and enjoy! Other fruits that would work well with this include bananas, pineapple, mango or kiwi.
I bough a 2 pound boneless turkey breast on Saturday and cooked it in the slow cooker Sunday. Here’s what I did:
1 turkey breast
Place into the slow cooker. Brush with the following: 2 T. herb and spice mix, combined with 2 T. oil. Add 2/3 c. of water. Cook on low for 6 hours.
Remove turkey breast roast to a cutting board. Allow to rest 10 minutes. In the meantime, make gravy from the drippings. Dissolving 2 T. cornstarch in 1/4 c. of water and whisk into the drippings. Crank the slow cooker temperature to high. After a few minutes, the gravy will begin to simmer a bit. Allow it to simmer until it is thickened. Prepare the potatoes and green beans. I microbaked the potatoes for 10 minutes and steamed the green beans until tender. Since I’d frozen some cranberry sauce from Christmas, I thawed it and served it with the turkey. This was a great meal for not a lot of effort. There’s no better meal than turkey dinner! I’ll also have turkey leftovers to make such things as turkey curry, hot turkey sandwiches, etc.
- Slow Cooker (Crockpot) Recipe for Pot Roast with Sweet and Sour Tomato Sauce (kalynskitchen.com)
- Ali’s Turkey Meatloaf – in the Slow Cooker (andreasgardencooking.com)
- Slow Cooker Roasted Chicken – Slow Cooker Week! (lovebugandsweetiegirl.com)
1 sirloin steak, sliced thin
1/4 c. rice vinegar
1/4 c. soy sauce (such as Bragg’s)
1/8 c. brown sugar
Marinate the steak in the rice vinegar-soy sauce-sugar combination in a small bowl for 2 hours or so.
I used the following combination of vegetables to complete the stir-fry because it is what I had on hand, but any vegetables can be used.
2 celery stalks, chopped
1/2 onion, chopped
1 red pepper, chopped
1/4 c. grated fresh ginger
generous sprinkle red pepper flakes
1 garlic clove, crushed
Fry the beef-marinade mixture for a few minutes on medium-high before adding the vegetables and spices. Fry another 10 minutes or so until the vegetables soften.
Serve with rice. Makes about 3 servings.
- Kanazawa + Standard Stir-fry. (dailynibbles.com)
- Chicken and Green Bean Stir Fry with Ginger Sesame Sauce (cantstayoutofthekitchen.com)
- Beef and Broccoli (deliciosobystacy.wordpress.com)
- ::Spicy Chicken Stir-Fry:: (ripplesthroughtime.wordpress.com)
- Maple Soy Stir Fry (vegene.me)