Hi from windy Milos,
This has been a mind blowing stay in the most literal sense possible. The strong winds hardly ever stop and the house is full of sand despite valiant cleaning efforts by myself and the Mr. With all that cleaning there’s not too much time for cooking. I was especially pleased with this lunchtime salad topped with micro-greens I grew myself. Obviously it’s adaptable to whatever you have available and like. Have to say…this was a HUGE hit with the Mr.
This summer was quite an odd one with more than a few misadventures including, watching our plane to Athens fly over the house without us. Couldn’t leave the cat behind! We thought Lucy was out and about, and looked all over. The stress mounted and we changed our tickets but still no Lucy. Turns out, she was curled up asleep in a bedroom closet. Aye, aye, aye. We had to stay an extra week…..
Yeah, I’m pretty sure I know just how much sympathy is coming my way on that one!
The night before we left, we had a friend to dinner. We’d been busy all day getting the house ready to close up and we had no car during that extra week; so the meal had to be made out of what was left in the fridge and the larder: slim pickings. I also wanted to use up what I could so decided against my usual easy, peasy, roasted peppers.
As luck would have it, a neighbour had dropped by with a couple of kilos of small tomatoes the day before and I had made confit tomatoes with them (also known as sun blush in the UK). Rummaging around, I also found some feta, capers, olives, peppers, onions, a few anchovies, garlic, dill and parsley (but I had to save the herbs for the main course).
Here is the approximate recipe, including how I did the tomatoes.
Apologies for posting late this month but I’ve been swamped finishing up my Rouxbe Plant-Based Certification Course. This past Saturday was particularly challenging as I cooked for 12 straight hours to complete the plant-based party assignment. I took a 15 minute break at one point so The Man could give me a massage. I felt like a boxer in his corner after a couple of tough rounds! Later that day, Thomas, Hanin and Norah very kindly came over to help taste the little vegan party bites coming out of the kitchen. I’m pleased to report that everything was delicious. I may even post some of the recipes on the blog. I got 100% on my assignment and have since graduated from the program – woohoo!
The last 6 months have completely revolutionized my cooking and I’m so thrilled to have taken this course. It was a ton of work but so incredibly rewarding. Everything I’ve learned will help me cook healthy meals for family and friends which is, as far as I’m concerned, absolutely priceless. To celebrate my graduation I’d like to share a recipe I did for the course: zucchini carpaccio with a black olive dressing and toasted pine nuts. I was inspired by the zucchini carpaccio that mom has been regaling us with for years and changed it up a bit to meet the requirements of a particular assignment. The result was absolutely delicious and so simple to make. The presentation kicks it up a notch and makes this dish a perfect light and healthy starter for entertaining. I’m super excited to bring this dish to share with all the talented bloggers taking part in Fiesta Friday #80! Continue reading
Herblay, France Hi all, When we got home from London last night there wasn’t much in the fridge. I figured we’d have some kind of pasta and pesto (yes, out of a jar) but was looking around for something to make as a first course. Back to the fridge and there was the solution: peppers! Everything else I needed I was on hand. Forty minutes later-we sat down to some serious yum. Made a day ahead, the peppers taste even better. They add lots of colour to a selection of antipasti if you’re having friends in for Italian. I vary the filling items so everyone has a choice. Although it’s almost impossible to believe, I’ve been told that there are actually people who don’t like anchovies!!! Of course, this recipe is vegetarian and vegan friendly if you leave them out altogether. Bon appetit! Continue reading
Yes- I’m late. I’m so sorry. Things got the best of me: busy at work, moving apartments AND working out a menu that Anna and I will be cooking as we are going to be one of many hosts for the YVR Dinner Party charity event in March. More about that on a later date.
Even though I’m pretty much vegetarian at the moment- we found this incredible duck recipe in The Herbfarm Cookbook by Jerry Traunfeld (the same cookbook I used for the pork tenderloin recipe a while back.) Anna and I actually reserved a table for ourselves at the restaurant for the end of June to celebrate both our birthdays. FUN! Back to the recipe!
Anna found this incredible recipe for sauteed duck breast with mint, coriander and olives. Ours ended up more “seared” as we were afraid of over cooking the duck…..still delicious.
Barcelona, January 15th
I hope you are all well!
This week, I must admit that I was a little out of inspiration. I guess it was part of being super tired after all the guests we had at home 🙂 Don’t get me wrong, it was so nice to have you Emi, Mus, Gabrielle, Shadi at our place, but I must admit I was kind of looking forward to doing nothing all week haha!
So I decided to let Thomas decide for this post. I asked him to look through all my recipe books and pick something that he would want me to cook. It was interesting because he ended up picking something that I wouldn’t have tried spontaneously.
Note that I decided to add cherry tomatoes to the recipe – the original recipe was without.
And it ended up being pretty good!
So, as you know, Thomas, Norah and I were visiting Sido and Teta (grandma and grandpa) in Jordan.
It was the perfect opportunity to share one of Thomas’ favorite recipes and have my mom and dad try it.
It is one of yours Jan, the delicious Chicken and olives!
Needless to say that both my parents loved it and my mom also insisted that I share the recipe on the blog.
However, please note that I modified the recipe a bit, especially the spices, as I am not a big fan of cumin.
So I will be sharing my version of the recipe, but you can find a note at the bottom with the original ingredients.
Jan, I hope you will forgive me for making those changes!