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.
Birds and Beets is a cafe in Gastown (Vancouver, BC) that makes one of the best roast chicken sandwiches I have ever had. The chicken is roasted with Harissa so I thought I’d see what I could reproduce at home. And, because I’m lazy and the weather is starting to turn colder, I thought I’d get out the slow cooker. This recipe is my take on Slow Cooker Harissa Chicken from the Chunky Chef (I’m not being insulting to Amanda (hi and thanks Amanda)…that’s the name of her website).
- 4 chicken legs cut into thighs and drum sticks (bone in, skin on)
- 2 medium yellow onion, quartered
- 6 large carrots, washed and cut in 2-3″ pieces they are your rack
- 3 Tbsp Harissa paste
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp white pepper
- 1 tsp sea salt
- 1 tsp smoked paprika
- Place the carrots and onions in the slow cooker and turn to low.
- Mix the paste and spices together and rub onto chicken pieces.
- Put chicken on top of the veg in the slow cooker.
- Bang the lid on and cook on low for 6-8 hours (check at 6).
- Remove chicken and veg and simmer any pan juices down into a sauce.
- Serve with brown basmati rice and a salad (if you feel like making one).
Note: This was very good but next time I think I’ll try roasting it in the oven instead.