Monday, October 17, 2011

Homemade Fresh Squeezed Lemonade

fresh squeezed lemon juice from 6 lemons water ice sugar I ended up adding quite a bit of sugar and water as it was originally very tart. This was relatively easy to make because of this juicer!! It was actually a regifted christmas gift that I never thought I'd actually use but it's really come in handy.
This post was created on July 21, 2011.

Spicy Jambalaya with Jalapeno Bacon Cornbread

This was the best jambalaya I have ever tasted!

Spicy Curried Jambalaya

chorizo or andouille sausage (this version used soy chorizo)
deveined shrimp
.5 chopped red bell pepper
.5 chopped green bell pepper
1 diced onion
2 jalapenos (sliced)
3 chopped celery stalks

curry powder
sea salt
chili powder

vegetable broth

Jalapeno Bacon Corn Bread
Courtesy of Running to the Kitchen

1 cup yellow cornmeal
all purpose flour
baking soda
baking powder
buttermilk (I used 1 cup milk with a tablespoon vinegar)
2 large eggs
bacon (black forest bacon)
bacon grease

I was disappointed with the texture and moisture of this cornbread. It was not as fluffy and crumbly as I would have liked. I expect cornbread to fall apart in your hand and to be sweet and very moist. This bread was still light but held together quite well and though not dry, it was not as juicy as I would have liked. However it was packed with flavor. Unfortunately the jambalaya was so flavorful and spicy that it overpowered the cornbread.

The appetizer were purchased clam cakes over a bed of corn and lima beans.

Next I want to smoke some brisket and pork butt (a part of the shoulder not the behind) and to serve it with a lima bean, corn, collard green, hot pepper and bacon salad.

This jambalaya, though made in my kitchen, was thrown together by my boyfriend. I had to indiscreetly give him props somewhere on this post. Also this post was created on August 13, 2011.

Ridiculously Delicious Roasted Tomatoes

To be honest, I chose this recipe for dinner because of it's healthy appeal but it took me a few days to really feel excited about cooking it. I mean, how many people can actually say that they get excited for a meal of roasted tomatoes?

Well after making this recipe, I can say that I do now.

This is probably the most delicious, flavorful roasted tomato recipe I have ever tasted or come across. The tomato juice was so good that I couldn't help myself from sucking on the core of the tomatoes before throwing them out!

I tossed this recipe with some assorted pasta and roasted blue and regular fingerling potatoes and onions with rosemary and sea salt, which I served as a pasta salad. There was so much juice from the tomatoes that I think I'll make rice or couscous instead of pasta next time. Maybe with some grilled kebabs. Yesss.

Roast Tomatoes with Raisin and Feta

Courtesy of My Best Days Blog

80 grams, 2.8 ounces(¼ cup) natural almonds
12 perfectly ripe, juicy vine-ripened tomatoes
2 tablespoons olive oil, plus extra to serve
105 grams/3.7 ounces (¾ cup) large golden raisins
6 garlic cloves, unpeeled, bruised
6 pieces lemon peel, removed with a peeler, pith removed
2 long red chillies, seeds removed, thinly sliced
8 marjoram sprigs
2 fresh bay leaves
1 teaspoon fennel seeds, lightly crushed in a mortar and pestle
150 grams/5.3 ounces Persian feta, coarsely broken

Preheat oven to 220C. Spread almonds on an oven tray and roast until golden (4-5 minutes). Set aside to cool, then coarsely chop or coarsely crush in a mortar and pestle.

Meanwhile, place tomatoes in a roasting pan in a snug single layer. Drizzle with olive oil and scatter with raisins, garlic, lemon peel, chilli, marjoram, bay and fennel seeds, season to taste and roast until tomatoes blister and bleed their juices (15-20 minutes).

Remove from oven, pour pan juices into a small saucepan, reduce over high heat until thick and syrupy (3-5 minutes), then pour over tomatoes to glaze.

Scatter tomatoes with feta and almonds, drizzle with extra olive oil, then season with freshly ground black pepper and serve hot.

*I used 4 dried red chilis with the seeds instead of a fresh red chili, especially because I don't mind the extra spice. I also used dried marjoram instead of the fresh stuff. I also toasted the almonds in a pan with no oil briefly instead of roasting them seeing as I was also roasting the potatoes and tomatoes at the same time. I also did not make a sauce with the juices from the tomato. Maybe next time I will try that...
This post was created on July 14, 2011.


I love turning a not so hot bottle of red wine into sangria. I first came across this recipe at a summer cookout and my cousin was kind enough to pass the recipe along. It's from Food Network's Emeril Lagasse. He has several sangria recipes featured on the website but this is the one that I've stuck with. I've shared this recipe with a Halifax friend who shared it at a dinner party where it was a huge hit! This past weekend I also used this recipe once again for a baby shower. Everyone seemed to like it and it certainly was just the thing for a hot summer day. A bit boozy and strong, I'll admit. Word of warning, if drinking in the summer heat, be sure to hydrate yourself with water before cooling off with this fruity cocktail.

There was a liter of Mondavi wine in the cupboard that had been opened for dinner one night. I decided that this was just the type of wine to turn into this yummy sangria. Of course, I had to double the recipe given by Emeril for a liter of wine.

Emeril Lagasse's Sangria Recipe
Courtesy of Food Network

1 (750-ml) bottle red wine
1/4 cup brandy
1/4 cup orange flavored liqueur (recommended: triple sec or Grand Marnier)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored, and cut into thin wedges
1 (750-ml) bottle sparkling water, chilled

Makes: 1.5 quarts
Cover and chill for 2 hours.
This post was created on July 13, 2011.