This recipe is a hybrid of the Sainsbury’s version of lamb kleftico and Olive’s lamb kleftico. It takes a bit of time because you marinade the lamb shanks for 24 hours first, but it is well worth the effort. It was delicious (sorry no pics…we…
Quick and easy Lingcod recipe perfect for 1 or two fillets. I got my Lingcod from Skipper Otto‘s a local Community Supported Fishery here in Vancouver. It’s perfectly portioned and perfectly delicious.
- 8 oz ling cod (1 or 2 fillets)
- 1 Tbsp flour or gluten free flour
- salt and pepper to taste
- 1 Tbsp olive oil
- 2 Tbsp butter, divided
- 1 lemon, juiced
- 1 Tbsp capers, chopped
- Wash and pat lingcod fillets dry.
- Dust with flour, and shake off excess.
- Season both sides with salt and pepper.
- In a cast iron pan add the olive oil and 1 Tbsp butter.
- Heat to medium-high until butter is melted, then turn the heat down to medium.
- Place the fillets skin side down in the pan and cook about 4 minutes. Don’t touch the fillets until you are ready to flip. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.
- After flipping, divide the remaining butter over fillet(s).
- Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
- Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
- Reduce heat to medium.
- Add the lemon juice and capers, and stir with a wooden spoon.
Serve fish hot with pan sauce and either rice, mashed potatoes and roasted veg.
I adapted this recipe this from Simple Veganista’s Favourite Cranberry Orange Bread. The difference is that a I had cranberry sauce left over from Turkey Coma Weekend and wanted to use it up so I reduced the OJ to 1/2 cup and I added 1…
Pumpkin and buckwheat muffins are gluten-free and vegan. They are also a great way to use up canned pumpkin from other recipes like Pumpkin Chai Muffins. Ingredients 1 3/4 cup buckwheat flour 1 1/2 tsp baking soda 1 1/2 tsp ground cinnamon 1/2 tsp ground…
Butternut squash is a fall favourite. It’s relatively cheap and stores for ages. It’s also super easy to cook. Forget all this nonsense about peeling and cubing it. That is just not necessary. Wash it, poke a good number of holes all over it and bake it whole. Yup, that’s right, don’t even cut that sucker in half…again, not necessary.
Butternut squash mashup is equally easy.
- 2 cups roasted butternut squashe (1 small butternut squash or half a 4-5 lb squash baked, peeled, cut in half and seeded (method below))
- 2 Tbsp butter (or butter substitute, like Earth Balance, if you don’t do butter)
- 2 Tbsp buttermilk (or plant based milk, if that’s your thing)
- 1 Tbsp brown sugar (or maple syrup or honey)
- healthy pinch of salt
- pinch of white pepper
- pinch of nutmeg
- pinch of cinnamon
Whole Baked Squash
- Preheat oven to 425 F.
- Wash squash and poke 6-10 holes in it all over.
- Line a baking tray big enough for your squash with baker’s parchment (or foil).
- Roast for 60-90 minutes or until it pierces easily with a knife or skewer.
- Remove from oven and let it cool until it’s easy to handle.
- Cut it in half and remove the seeds and peel or scrap out the flesh (peeling leaves more of the squash behind).
Butternut Squash Mashup
- Mash the squash with butter using a potato masher. I do it right in the bowl I’m going to serve it in.
- Add the sugar and mash well.
- Add the buttermilk and mash to combine.
- Add the remaining seasonings and mash until smooth.
- Turn the oven to 350 and heat 10-15 minutes (long enough to warm it through).
It’s fall in British Columbia and pumpkin spice “this and that” is every where. These pumpkin chai spice muffins are not overly sweet and made with the chai spice mix courtesy of the Minimalist Baker’s recipe here.
If you want to make these gluten free and vegan, swap the flour for your favourite gluten-free mix and replace the egg with any one of the following options: ground flax (1 tsp to 3 tsp water), psyllium husks (1 tsp to 3 tsp water), Bob’s Red Mill egg replacer, or 1 Tbsp of apple sauce.
- 1 1/2 C flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 Tbsp chai spice mix
- 1/2 C raisins (optional)
- 1 egg
- 1/4 sugar
- 1/3 C vegetable oil
- 1 C canned pumpkin (plain)
- Preheat oven to 400F.
- Combine the dry ingredients in a large mixing bowl.
- Beat the egg until frothy.
- Whisk in the sugar, oil, and pumpin.
- Make a well in the dry ingredients and pour in the wet.
- Stir to moisten (don’t over mix (I did a bit when I made these, the batter will be lumpy, that’s ok).
- Divide batter evenly among 12 lined muffin cups.
- Bake 20-25 minutes.
- Remove from oven and let cool for 5 minutes before removing the muffins from the pan.
Serve or cool completely, bag and freeze. They are not super sweet, which is nice.