Friday, 22 May 2015

Friday, it's Friday!

Another week gone by.  Before you know it, June will be here.  Sweet summertime! 

I picked up a slew of books from the library, which I can't wait to dive into, but first I have to finish reading And the Mountains Echoed by Khaled Hosseini.

We've had a great week of weather which meant plenty of outdoor time... and, hooray, the CAST is OFF!

I found this great reading list to keep the kids reading over the summer.

If I ever get to plant a vegetable garden, I plan to grow garlic just so I can use garlic scapes.

It was interesting to read about the nine times the Canada Food Guide changed its mind.

I've added Istanbul to my travel wish list.  One day I will have the time and the means.

And I was busy in the kitchen this past week.   I made meat loaf for the first time in about a decade.  I used the Pioneer Woman's recipe for Italian Meatloaf, and it was so good that I should have doubled the recipe.  

Muffins loaded with apple chunks, and mango salsa that made fish lovers out of all of us.


Sweet potato hash with spinach and fried eggs.  This may be my new favourite way to enjoy eggs on the weekend.

And Broccoli Salad.  With cranberries, cheddar, and chia seeds.  Crazy good, crazy easy.

Broccoli Salad

2 bunches broccoli, chopped, approx 8 cups
1/2 cup Miracle Whip salad dressing
1/4 cup sugar
1 small red onion, finely chopped
1/2 cup dried cranberries
1 cup shredded cheddar
1/8 cup chia seeds

Combine broccoli, salad dressing, sugar, onion, and dried cranberries.  Add cheddar and chia seeds, stir to combine.  Refrigerate until ready to serve.  

Happy weekend!

Wednesday, 20 May 2015

Photo a Day - Long Weekend

I had strict instructions.  Do not bring your camera.  The boy wanted to hike the creek to the lake, and there was to be no picture nonsense.

So I stuck my phone in my back pocket, and we were off.

I had to be sneaky.

We found a beaver dam.


And fungus.

It took an hour and a half.  It was hot and humid.  But we made it to the lake.

Just to do it all over again,  head back home, and continue with more long weekend shenanigans.

And more sneaky phone shots.

52 weeks of memories Living Arrows You Baby Me Mummy   

Fish Tacos with Mango Chipotle Salsa

Two recipes in two days.  Not at all typical around here, I know, but I have to share.  Sometimes weeks go by without anything inspirational happening in the kitchen.  And sometimes amazing things happen more than once over the course of one weekend.  Like these Fish Tacos with Mango Salsa.  Wow.  Just wow.

It all started with some gorgeous mangoes that we brought home from Costco, and the need to make anything but chicken for dinner, because..."ugh, all we ever eat is chicken".

I was imagining mango salsa, and wondering how I could make fish appealing.  We eat a lot of chicken because it's easy, and everyone likes it.  Unlike fish, which is popular with less than half of this household.

Well, it would seem that I've just been preparing fish wrong, because these fish tacos were a hit.  The combination of a mild white fish, sriracha mayonnaise, avocados, and mango salsa is unbelievable.  

The star of the show is the mango salsa.  It would work with any kind of seafood, and it could easily become a new favourite dip for tortilla chips.

It's good enough to convert even the most die-hard fish hater.

Fish Tacos with Mango Chipotle Salsa

1 small lime, zested and juiced
1 large mango, diced (click here to see the best way to peel and dice a mango)
1/3 cup diced red onion
1/2 cup diced red pepper
1 tablespoon minced chipotle pepper
salt and pepper to taste

Combine all ingredients.  Let sit for 30 minutes so flavours can blend.  

To make fish tacos, bake or pan fry a mild white fish.  I used basa loins and seasoned them with lemon pepper.

Assemble the fish tacos by rolling up fish, sriracha mayonnaise, mango salsa, and diced avocado in a tortilla shell.  I used flour tortillas because that's what I had, but it would be good in a corn tortilla shell too.

Sriracha mayonnaise can be store bought, or easily made by whisking together 3 parts mayonnaise with one part sriracha sauce.


The best recipe shares every weekend


Tuesday, 19 May 2015

Spiced Apple Sweet Potato Muffins

A couple years ago (wait, what?  Cue all of the time-goes-by-too-fast feelings...) I shared a recipe with you.  It was a fruity quinoa loaf, inspired by a pathetic looking fruit basket.

This weekend I was inspired to make Spiced Apple Sweet Potato Muffins.

There is never a shortage of over-ripe fruit around here.  Bananas that are past their prime get frozen for smoothies, as do berries and grapes.  Apples, pears, and peaches usually end up in baked goods.  I don't even want to talk about avocados.

The slightest hint of a bruise, and an apple around here is no longer fit for human consumption.  So I often end up slicing them for dipping, or chopping them up for muffins.

These muffins turned out perfectly tender, sweet, and fruity.  The sweet potato is cooked and mashed,  the apples are finely chopped for maximum flavour, and the spices are just right.

Got apples?  Make muffins.  Specifically, these muffins.

Spiced Apple Sweet Potato Muffins

1 large sweet potato, peeled, cooked, mashed, and cooled.
3/4 cups milk
1/2 cup coconut oil, melted
3/4 cups sugar
1 egg, beaten

2 cups flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

4 medium sized apples, peeled, cored, and chopped, approx. 3 cups total
1/2 lemon, zested and juiced

The sweet potato can be cooked in the oven, 1 hour at 400°F, or in the microwave, on high for 5 minutes.  Don't boil it.  It will retain to much moisture and you'll end up with mushy muffins.

Peel and chop your apples.  Toss with the lemon juice and zest.

Preheat oven to 400°F.  I have a convection oven so I set it on 375°F.  Grease your muffin tin or line with paper liners.

Combine the sweet potato, milk, coconut oil, sugar and egg.  Stir until well mixed.

In a separate bowl, whisk together all of the dry ingredients until well combined.  Add the wet ingredients and stir until just barely combined.  You don't want to overmix muffin batter or you'll end up with hard muffins.  A few streaks of flour is OK.   

Stir in the apples and spoon into the muffin cups, filling almost to the top.  Bake for 20-30 minutes, until toothpick inserted into the middle of a muffin comes out clean.

Makes 18 muffins.


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