Out of steam from holiday prep and 2020 generally? Need a quick and easy dessert? Bread pudding is always a win. I adapted the NT Times recipe for Simple Bread Pudding to include gingersnaps and chocolate chips (if I’d had any dried fruit I would …
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 …
I first “saw” this shawarma on Netflix (Nadiya’s Time to Eat). There were a couple other goodies on that show too (like the curried jack fruit, which is on my list). Anyway, I decided to make it, and I have to say it really is very, very good (and super easy). I can see doubling or tripling the recipe and making a whole whack of this for a crowd (once we are allowed to have crowds again).
I served it with homemade tahini sauce which is also a cinch.
- 6 boneless, skin on chicken thighs (or get boned and save the bones for broth), cut in good sized chunks
- 2 tbsp cornflour (not cornmeal, corn flour…it is different and it’s also gluten-free which is a plus if you are feeding folks with gluten sensitivities)
- 2 tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- ½ tsp ground cloves
- 1 tbsp cayenne (seems like a lot but I promise it’s not blazing hot)
- 1 tsp ground cinnamon
- 1 tbsp oil
- 1/2 cup tahini
- Juice of one lemon
- 1/2 tsp garlic powder
- 1/2 tsp salt
- healthy pinch of cumin
- 1/2 cup cold water
Whisk the ingredients together in order and put it in the fridge until you are ready to use it.
- Mix together the cornflour, salt, and all the spices.
- Put the chicken pieces in a bowl, drizzle on the oil and give it a stir.
- Add the dry spice mix and stir to coat all the chicken pieces well.
- Marinade it the fridge for 24 hours (you don’t have to but I did)
- Preheat oven to 350 F.
- Layer the pieces of chicken in a lightly greased loaf tin and press down, then bake in the oven for 40-50 minutes.
- When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
- Serve from the tin or tip it out on a board and slice.
- Serve with rice or on flatbreads with whatever fixings you like.
- Any leftovers (ahahahah there won’t be any) can be kept in the fridge, or frozen.
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. Ingredients 8 oz ling cod (1 or 2 fillets) 1 Tbsp flour or …
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.
- 1 3/4 cup buckwheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup raisins
- 1/2 can pumpkin puree diluted with orange juice to make 3/4 cup
- 1 cup coconut sugar
- 1/2 cup apple sauce
- 1/2 cup vegetable or coconut oil
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees F.
- Line muffin tins with muffin cups.
- In a large bowl whisk together flour, baking soda, spices, and salt. Stir in the raisins.
- In a medium bowl whisk pumpkin, orange juice and coconut sugar together. Add apple sauce, oil, and vanilla and stir until smooth.
- Make a well in the dry ingredients and pour in the wet ingredients. Fold until combined, being careful not to over-mix.
- Divide evenly among the muffin cups.
- Bake for 20-25 minutes or until a terster inserted in the middle comes out clean.
- Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
Next up on my Pasture to Plate order was organic lamb shanks. I’m normally a rack of lamb sort of person but I have to admit that the lamb Kleftico at Maria’s Taverna here in Kits is pretty amazing. They use lamb shoulder and this recipe uses shank so we’ll see what happens. This recipe is based on Slow Cooked Lamb Shanks from Olive.com with some variations. Sorry I forgot to take a photo before it got eaten…oops.
- 2 lamb shanks (about 1 lb)
- zest and juice of one large lemon
- 3 Tbsp olive oil
- 4 Tbsp sake (or dry white wine) – I had sake and no wine so there you go
- 1/2 fresh ground black pepper
- 6 garlic cloves, peeled put through a garlic press
- 1 Tbsp dried Greek oregano
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/2 can chopped tomatoes (drained)
- 2 2″ cinnamon sticks
- 1 large bay leaf
- 2 onions peeled and cut in rounds for a rack (use carrots cut in lengths if you prefer)
- Small potatoes (enough to feed 2 people)
- Mix the lemon zest and juice, olive oil, sake (or wine), pepper, garlic, oregano and cumin together.
- Put the shanks in a plastic bag or container and pour over the marinade coating well.
- Marinade in the fridge overnight (turn it a few times if you remember).
- Take the lamb out of the fridge while you get the slow cooker ready.
- Turn the head to low and place the onions in the bottom.
- Add the meat and marinade and spoon the tomatoes around.
- Add the salt, cinnamon sticks and bay leaf. Pop the top on and slow cook for 6-8 hours or until the meat is tender.
- during the last hour, toss your potatoes with some olive oil, salt and pepper and pop them into a 350F oven for 30 minutes to brown and soften.
- When the lamb is tender, remove it from the slow cooker and cover with foil to keep it warm.
- Remove potatoes from the oven and put them in the slow cooker and let them cook for another 45 minutes to an hour (until very soft). Add the lamb back to the slower cooker to heat it through. Check and adjust your seasonings, if necessary.
Serve with whatever sides you like and some good bread.