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Kardemummubullar (Cardamon Rolls)

Kardemummubullar (Cardamon Rolls)

I am familiar with cardamon and baking because of my Finnish heritage but I hadn’t had a Swedish cardamon roll until I tried the Cardamon Twists at Birds and Beets in Gastown. They are pretty fabulous and I don’t think I’ll ever be able to…

Roast Harissa Chicken in the Slow Cooker

Roast Harissa Chicken in the Slow Cooker

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…

Blueberry Lemon Muffins

Blueberry Lemon Muffins

I love the texture that semolina flour gives to baked goods so I doctored up The Best Blueberry-Lemon Muffins from Alexandra Cooks (thanks for the base Ali!).

Ingredients

  • ½ cup butter, room temperature
  • zest and juice of 1 lemon
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 tsp vanilla (or almond extract – works well with blueberry)
  • 1 cup flour
  • 1 cup semolina flour
  • 2 teaspoons baking powder
  • 1½ teaspoon sea salt
  • 2 cups blueberries (fresh or frozen)
  • ½ cup buttermilk (or 1/2 milk with a tsp of lemon juice)
  • cinnamon sugar for sprinkling (mix 1 tsp of cinnamon with 1 Tbsp of white sugar)

Method

  1. Pre-heat your oven to 375ºF.
  2. Cream butter, lemon zest, and sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined.
  4. Toss the blueberries with ¼ cup of flour.
  5. Whisk together the remaining flour, baking powder, and salt.
  6. Add the dry mixture to the batter a little at a time, alternating with the buttermilk.
  7. Fold in the floured blueberries.
  8. Grease 12-cup muffin tin (or line with paper or silicone liners).
  9. Distribute batter evenly among muffin cups.
  10. Sprinkle the muffin tops with cinnamon sugar.
  11. Bake for 25-30 minutes until golden brown. Check that a toothpick or cake tester comes out clean when inserted into the middle of a muffin.
  12. Let cool 5 minutes before serving.
Turkey Bone Broth

Turkey Bone Broth

I ordered some organic Turkey bones from Pasture to Plate and got a massive turkey carcass and two legs. I forgot about the legs but they wouldn’t have fit in the pot anyway! This recipe uses the Turkey Bone Broth recipe from Epicurious but I…

Comfort Food Oatmeal

Comfort Food Oatmeal

Oatmeal. Cheap, filling, and good for you. There’s something about oatmeal made with cinnamon, apples and currants that says comfort to me. It’s easy and a great way to use up that less than crisp apple in the fridge. As a bonus, it makes the…

Easy Baked Ras el Hanout Chicken Thighs

Easy Baked Ras el Hanout Chicken Thighs

This is an easier version of Baked Moroccan Chicken Thighs.

Ingredients

  • 4 chicken thighs, bone in and skin on
  • 2 Tbsp Ras el hanout
  • 2 heaping tsp sumac
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • Fresh lime for serving

Method

  1. Make a dry rub out of the spices and rub it all over the chicken thighs. Put the chicken in the fridge uncovered for at least an hour.
  2. Preheat oven to 425 F and remove chicken from the fridge to let it come to room temperature.
  3. Rough chop onions, carrots and potatoes to make a rack for the chicken (you can add any roasted veg you like).
  4. Drizzle olive oil over the veg and stir to coat. Salt and pepper the veg to taste.
  5. Line a baking sheet with baker’s parchment or no stick foil.
  6. Spread the veg out in an even layer on the baking sheet and place the chicken, skin side up, on top (evenly spaced).
  7. Pop the whole works in the oven and bake 30-40 minutes (check it at 30 minutes to see how it’s going).
  8. It’s done when the skin is nice and brown and the juices run clear (prick the meat).

Remove from the oven and let rest for at least 5 minutes.

Serve with a healthy squirt of lime and a green salad.

Serves 2.

 

 

 

 

Chicken Bone Broth with Lemongrass and Ginger

Chicken Bone Broth with Lemongrass and Ginger

Chicken bone broth is great on its own or as a base for sauces. This version is inspired by Thai flavours, but really I just wing it with whatever I have on hand. I make mine in the slow cooker because it’s easy and I’m…

Ras el Hanout Baked Moroccan Chicken

Ras el Hanout Baked Moroccan Chicken

For this Moroccan chicken I used the marinade for grilled Moroccan Chicken (but left the skin on and upped the garlic) and make a rack of sliced onions sprinkled with sumac olives to bake instead of grill (no BBQ). Ingredients 4 chicken legs (skin on),…

Black Bean Sliders

Black Bean Sliders

This recipe is a take on my Mom’s recipe. Like her, I have “difficulties” following recipes so I’ve adapted it a bit.

Ingredients

  • 1 chopped yellow onion
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 8 0z sliced mushrooms
  • 1 C toasted walnuts
  • 1.5 C cooked black beans (canned or try making my Cuban Black Beans recipe)
  • 1 C cooked brown rice (fool proof recipe for Brown Rice)
  • 3/4 C Panko bread crumbs (or almond meal if you are gluten-free)
  • 1 heaping tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • Fresh ground pepper to taste
  • 1 egg
  • 1 Tbps Dijon mustard

Method

  1. Saute the onions until soft.
  2. Add the garlic and saute for another minute
  3. Remove from heat and cool.
  4. Puree the onions, garlic and mushrooms in a food processor.
  5. Add the toast nuts and the black beans and give it another whiz.
  6. Remove the “mash” from the food processor and then add the remaining ingredients (the first time I made these I processed everything together and while they tasted fine, they did look a little like concrete).
  7. Add the brown rice, Panko bread crumbs and the cumin, egg, and Dijon.
  8. Form into patties and fry 3-4 minutes per side in vegetable oil (or bake line a baking tray with baker’s parchment and bake at 375 for 20 minutes, flipping half-way through.

Serve in a wrap, on buns or use lettuce. Top with whatever fixings you like best. I baked these ones and didn’t have any buns or wraps so just ate it on top of hummus with a dollop of BBQ sauce on top. The texture is a bit like kofta (next time I will stir in the rice and bread crumbs to go for more texture). Or I might make them more falafel size. Either way, I will make these again.

Scary Delicious Spot Prawn Stock

Scary Delicious Spot Prawn Stock

I had never cooked fresh spot prawns before and decided to give it a whirl. I got 1 lb of prawns from Skipper Ottos not thinking too much about how I was going to prepare them. It didn’t occur to me, until I got there…