Easter Dinner Tonight has a Chinese Theme

Dinner tonight is delicious "Chinese Barbecue Pork Butt Roast (Char Siu)" with 

"Sweet Corn with Pine nuts (so-ng rén yù mi)" and Stir fried Chinese Broccoli.

Chinese Barbecue Pork Butt Roast (Char Siu)

Char Siu Pork is traditionally marinated with sweet and salty liquids and Chinese five spice powder, a blend of star anise, cloves, cinnamon, Szechuan pepper and fennel seeds, then barbequed. In this recipe the pork roast is slow roasted in the oven.

 and the

"Sweet Corn with Pine nuts (so-ng rén yù mi)" is a fragrant, sweet twist on corn, from the northeast region of China.

Sweet Corn with Pine nuts (so-ng rén yù mi)

A fragrant, sweet twist on corn, from the northeast region of China.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : Stir Fry
Cuisine: Chinese
Source: Pooka's What's for Dinner: Gluten Free with Attitude

  7/8   cup  pine nuts
  2     tablespoons  coconut oil -- or vegetable oil
  1 7/8 cups  frozen corn kernels -- use fresh corn when in season
  4     green onions -- sliced diagonally
  1     stalk  celery -- sliced diagonally
  1     red bell pepper -- chopped small
  1     teaspoon  Chinese Chili Garlic Sauce
  1     teaspoon  corn flour--cornstarch can be used if corn flour is not available
  2     tablespoons  milk -- or milk substitute
        salt and pepper to taste

Dry-roast the pine nuts in a small skillet over medium heat until lightly golden. Set aside.

Heat the oil in a wok until hot. Stir-fry the sweetcorn, celery, pepper and onions. Season with salt and pepper to taste and stir in the corn flour.

Add the milk and Chili Garlic Sauce, stir and toss with pine nuts. Serve

Serving Ideas : Makes a colourful side dish that would compliment the flavours of Chinese Barbecue Pork(Char Siu); add some stir fried greens and you have a plate that could rival a artists palette.

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Per Serving (excluding unknown items): 317 Calories; 23g Fat (59.8% calories from fat); 10g Protein; 24g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 19mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat;1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Chinese Barbecue Pork Butt Roast (Char Siu)

Char Siu Pork is traditionally marinated with sweet and salty liquids and Chinese five spice powder, a blend of star anise, cloves, cinnamon, Szechuan pepper and fennel seeds, then barbequed. In this recipe the pork roast is slow roasted in the oven.



Recipe By     : Ellen M. Ennis Davis
Serving Size  : 8    
Preparation Time :8:00
Start to Finish Time: 13:30
Categories    : Pork
Cuisine: Chinese
Source: Pooka's What's for Dinner:Gluten Free with Attitude

  1   4 lbs  pork shoulder roast -- bone in Marinade
  4   tablespoons  soy sauce, low sodium
  1   tablespoon  fresh ginger -- grated
  4   tablespoons  honey -- warmed
  4   cloves  garlic -- crushed
  1/4 cup  Cranberry juice cocktail, frozen concentrate  
-- use in concentrated form
  1   tablespoon  five-spice powder
  2   teaspoons  paprika
  2   tablespoons  fish sauce -- or oyster sauce

Remove all skin from the roast and make a few slashes through the fat.

Place the roast into a large ziploc® freezer bag.

Add all marinade ingredients to a blender and liquify.

Pour the marinade into the bag with roast, remove as much air as possible from the bag and seal.

Massage the marinade and the roast.

Marinate 8 to 24 hours in the refrigerator.

Preheat oven to 250 degrees.

Line a roasting pan with foil ( makes clean up easier).

Place the roast, fat side up on the roasting pan and pour the complete contents onto the roast.

Rub roast all over with brown sugar mixture,

Place the roasting pan on middle rack of oven

Bake for 4 hours or until internal temp is 160, every hour remove from the oven, add 1/2 cup water to the pan, stir it into the marinade and using a brush baste the roast lightly every hour.


Remove from oven and tent foil over roast and let rest for 20 min.


Serving Ideas : Chinese roast pork can be served by itself as an appetizer, simply served sliced and served with fresh vegetables and rice or as an ingredient in stir fries, steamed buns, dumplings, fried rice, sandwiches, and soups.

NOTES : Red food colouring is traditionally used to give the pork a reddish colour.I have left out the food colour and replaced the traditional rice wine with Cranberry juice cocktail, frozen concentrate and added paprika to give it a rosy colour. You are welcome to use rice wine or sherry in place of the cranberry concentrate and add a few drops of red colouring to the marinade if you want a more authentic product.

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Per Serving : 467 Calories; 31g Fat (60.9% calories from fat); 30g Protein; 15g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 412mg Sodium.  Exchanges: 0 Grain (Starch); 4 Lean Meat;1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.

Pooka's Thai Vegetable Soup Recipe

"My take on Recipe from "Elana's Pantry" http://www.elanaspantry.com/thai-vegetable-soup/ modified to my family taste and availability of ingredients"

Recipe By     :original recipe from Elana's Pantry
Serving Size  : 4    

  2        tablespoons  olive oil
  1        onion -- finely chopped
  2        cups  mushroom -- trim off bottom of stems and slice
  1        quart  vegetable stock
  1        14 oz can  coconut milk
  1        cup  broccoli florets
  1        cup  snow pea pod, fresh -- cut diagonally
  1        stalk  celery -- cut diagonally
  5        green onion -- cut diagonally
  1        cup  bean sprouts
  1        tablespoon  fresh ginger root -- minced
  2        tablespoons  lime juice -- freshly squeezed
  1        teaspoon  Chinese Chili Garlic Sauce
  1/4     teaspoon  salt
  1/2     cup  cilantro -- minced

Warm oil in a large saucepan over medium heat

Add onion, stirring frequently until softened, about 10 minutes

Add garlic mushrooms, celery and broccoli and saute for 5 minutes

Stir in broth and coconut milk, chili garlic paste and ginger, bring to a simmer

Reduce heat to medium, add cup  broccoli florets, snow peas, celery, green onion, bean sprouts, cook another 2-3 min.

Stir in lime juice and salt

Ladle soup into bowls, garnish with cilantro, and serve Simple delicious
soup.



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Per Serving : 514 Calories; 35g Fat (57.8% calories from fat); 13g Protein; 45g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 1804mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 1/2 Fruit; 7 Fat.

Bella McKenzie's Thai Vegetable Soup Recipe

For dinner tonight I'm making a recipe from Gluten Free Works  a wonderful website with copious amounts of information, recipes and products for happy and healthy Gluten Free living'

more About Gluten Free Works

I added some extra veggies to the soup since I have them in the fridge and I thought they would work well with the soup. Will post my adaptation after dinner

serves 4

Thai Vegetable Soup Recipe

by Bella McKenzie on March 28th, 2013

Although it has been warm inside with all of this baking, it has been quite chilly outside for me. And so, I thought that besides announcing the winners of the giveaway this week, I thought it would be fitting to share a delicious soup with you that I stumbled upon from Elana’s Pantry. I love Elana. She has nice recipe ideas, and her recipes actually work!
This soup is (yes) both gluten free and vegan, and adds that delicious Thai style to it, which for me, is marvelous!
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
2 cups sliced shiitake mushrooms, trim off bottom of stems
1 quart Pacific Foods Organic Vegetable Broth
1 cup coconut milk
1 head broccoli, trimmed and chopped
1 tablespoon fresh ginger root, minced
2 tablespoons lime juice, freshly squeezed
¼ teaspoon celtic sea salt
½ cup cilantro, minced
Directions:
Warm oil in a large saucepan over medium heat
Add onion, stirring frequently until softened, about 10 minutes
Add mushrooms and saute for 5 minutes
Stir in broth and coconut milk, bring to a simmer
Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes
Stir in lime juice and salt
Ladle soup into bowls, garnish with cilantro, and serve

Simple delicious soup.

Per Serving : 435 Calories; 26g Fat (50.0% calories from fat); 14g Protein; 44g Carbohydrate; 10g Dietary Fiber; 2mg Cholesterol; 1804mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 0 Fruit; 5 Fat.

Here’s to your warmth!

Author Information: Bella McKenzie

Bella McKenzie is a gluten free and vegetarian foodie specializing in both attractive and delicious modern cuisine. Her love for flavorful sweet and savory food, photography, and media are her driving forces behind her blog SweetnSavoryLife.com. You can follow Bella, and enjoy her journey sharing gluten free and vegan recipes on Twitter, Facebook, Pinterest, Twitter and Instagram.

The links you will need are:

Twitter.com/sweetsavorylife

Facebook.com/sweetnsavorylife

Pinterest.com/sweetsavorylife

Instagram.com/sweetnsavorylife

Tonight a Quick Thai Fry up

Yesterday when shopping we found a wonderful selection of vegetable on clearance so we are reveling in the our bounty and Asian is the way to go.

So for tonight I used a recipe form 2010 "Stir-fried Thai Green" but used a selection of Greens in place of the Chinese broccoli (gai larn). I used long green beans, broccoli, rapini, bean sprouts and snow peas. and a carrot for some colour contrast.

To go along with my veggies I made "Thai Chicken Stir Fry"

Asian Tossed Salad

Made of crunchy fresh Asian vegetables dressed with Thai Lime Vinaigrette

Source: Pooka's What's for Dinner: Gluten Free with Attitude
Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine: Thai

  1              cup  bean sprouts
  1              cup  cabbage -- shredded
  1              cup  broccoli florets
  1              whole  carrot -- julienne
  1              cup  snow pea pod, fresh, whole
  1              head  romaine lettuce -- shredded
                  Thai Lime Vinaigrette

combine in a bowl and toss with Thai Lime Vinaigrette

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Per Serving : 280 Calories; 24g Fat (73.4%
calories from fat); 6g Protein; 14g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 190mg Sodium.  Exchanges: 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates.

Thai Lime Vinaigrette

A tasty lightly spicy dressing for any crunchy fresh Asian Greens

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00
Categories    : International
Cuisine:       Thai
Source:        Pooka's What's for Dinner: Gluten Free with Attitude

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  fresh lime juice
  6        tablespoons  olive oil
  1         tablespoon  toasted sesame oil
  1         tablespoon  light soy sauce
  1         pinch  brown sugar
  1         tablespoon  fresh ginger -- grated
  2         cloves  garlic -- minced
  2         teaspoons  Chinese sriracha hot Chili Sauce
  2         tablespoons  fresh cilantro -- finely chopped

Thoroughly mix all ingredients together.

Will keep in fridge for two days.

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Per Serving (excluding unknown items): 219 Calories; 24g Fat (94.8%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 157mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates.

Thai Fried Rice (Khao Phad Goong Moo)

Recipe By     :Ellen M. Ennis Davis
Serving Size : 4   
Categories    : International
Cuisine         : Thai - Stir-Frying Method
Source          : Pooka's What's for Dinner: Gluten Free with Attitude           

  2       tablespoons  coconut oil -- or 3 tablespoons vegetable oil
  1       tablespoon  fresh ginger -- grated
  3       cloves  garlic -- minced
  3       cups  cooked rice
  1/2    cup coconut flakes -- unsweetened
  5       whole  green onion -- chopped
  2       medium  eggs -- slightly beaten
  2       teaspoons  Chinese sriracha hot Chili Sauce
  6       tablespoons  fish sauce
  1       tablespoon  fresh lime juice
  4       tablespoons  fresh cilantro -- chopped

Heat the oil in a wok or skillet. Add the ginger and garlic and stir-fry
until lightly browned.

Add rice and coconut, stir-fry until warmed through.

Make a well in the center of the rice and pour in the eggs. Cook the eggs
until almost set before mixing them into the rice.

Mix green onion, cilantro in the chile paste, fish sauce and lime juice.
Stir-fry until eggs are cooked.

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Per Serving (excluding unknown items): 259 Calories; 17g Fat (57.8%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 48mg
Cholesterol; 20mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Malaysian Tandoori Chicken - Ayam Tandoori

Malaysian Tandoori Chicken - Ayam Tandoori

"The chicken is marinated in yogurt and seasoned with the spice
  mixture Tandoori Marsala. Although this recipe is baked in the oven it
  is even better on the barbeque."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Source        : "Pooka's What's for Dinner; Gluten Free with Attitude"

 
  1         cup  plain yogurt -- Greek or Balkan
  1         clove  garlic -- crushed
  1         tablespoon  lemon juice
  1         tablespoon  olive oil
  1         tablespoon  Tandoori Spice Mix
  4         4 oz  skinless boneless chicken breast halves

Combine yoghurt, garlic, lemon juice, oil, and spice mix in a non metallic
bowl.

Add chicken to yoghurt mixture and turn to coat well. Cover and
refrigerate for at least 3 hours.

 Preheat oven to 375°F. Grease a baking dish. Place chicken in dish and
roast for 30 minutes or until cooked through.

Serve with vegetables, rice, gf naan or gf roti.

Malaysian Tandoori Chicken with Mixed Vegetable

Channa Flour Roti

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Per Serving: 199 Calories; 7g Fat (32.1% calories from fat); 29g Protein; 4g Carbohydrate; trace Dietary Fiber;
74mg Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Malaysian Mixed Vegetable - Sayur Campur

Malaysian Mixed Vegetable - Sayur Campur

Malaysian Mixed Vegetable - Sayur Campur

"A colourful sautéed vegetable medley with a hint of coconut."

Recipe By     :Ellen M. Ennis Davis
Serving Size : 4  
Categories    : International
Cuisine         : "Malaysian"
Source          :"Pooka's What's for Dinner; Gluten Free with Attitude"

  2             medium  carrot -- sliced
  1             small  cauliflower, head -- divided into flourets
  2             cups  kale -- chopped
  1             medium  onion -- sliced
  1/4          cup  frozen peas
  1             teaspoon  mustard seed -- black if available
  2             teaspoons  coconut oil -- vegetable oil of choice if not available
  1/4          teaspoon  red pepper flakes
  4             tablespoons  coconut flakes
                 salt and pepper to taste

Heat oil in a non-stick pan, add mustard seeds and allow them to sputter.
add pepper flakes

Add carrots and cauliflower and sauté for two minutes. Add onions and kale
saute until onions are soft. Add salt and pepper, stir and cover, simmer
till the vegetables are cooked about 5 min.

Add coconut and mix well. Serve hot with curry, Chicken or Roti

Malaysian Tandoori Chicken with Mixed Vegetable

Channa Flour Roti

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Per Serving: 133 Calories; 5g Fat (28.5% calories from fat); 6g Protein; 21g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 95mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2
Vegetable; 0 Fruit; 1 Fat.

Serving Ideas : Servie with brown rice as a vegetarian dish or as a side dish to a chicken curry

Tandoori Marsala Spice Mix

"The Tandoori Marsala Spice Blend captures some of the exotic flavours of the traditional Tandoor oven native to Pakistan and Malaysia."

Recipe By   :Ellen M Ennis Davis
Source         :"Pooka's What's for Dinner: Gluten Free with Attitude"
Yield           :1/2 cup

  1                tsp  cloves
  1                tsp  cardamom
  1/2              tsp  citric acid
  2                tsp  coriander
  2                tsp  cumin
  2                tbsp  onion powder
  1                tsp  garlic powder
  1                tsp  ginger
  1                tsp  nutmeg
  1                tsp  red pepper flakes
  1                tsp  cinnamon
  1                tsp  chili powder
  3                tsp  paprika
  1                tsp  black pepper
  1                tsp  turmeric

whisk together

Store in an air-tight container away from light

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Per Serving: 149 Calories; 4g Fat (21.7% calories from fat); 5g Protein; 29g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 52mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.

Southwest Black Bean and Pasta Skillet

"A zesty meatless Pasta dish with Southwestern Flavours that can be
  whipped up in just one pan."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 8     Preparation Time :0:45 min

  2             cups  rotini -- gluten free
  3             tbsps  olive oil
  2             medium  onions -- chopped
  1             medium  bell pepper -- seeded and chopped
  3             cloves  garlic -- minced
  1             cup  frozen corn -- thawed
  1             28 ounces can  diced tomatoes
3/4            cup  salsa -- gluten free
  1             10 oz can  black olives -- sliced
  2             tbsps  taco seasoning mix -- gluten free
  1             19 oz can  black beans -- drained
  1             cup  yogurt -- or sour cream
                 salt and pepper to taste
  2             cups  water
  1             cup  fresh cilantro leaves -- chopped
  1             cup  cheddar cheese -- grated

In a large skillet heat oil over medium heat; add in onions, red or green
bell pepper saute for about 3-4 minutes.

Add in garlic and saute for 2 minutes.

Add in corn, diced tomatoes (with juice) salsa and taco seasoning; simmer
uncovered for about 30-35 minutes (you can simmer longer if desired)
stirring occasionally.

Add in black beans, olives, pasta, and water stir until combined. Reduce
heat, simmer covered for 30 minutes

Season with salt and pepper to taste, remove from heat

Stir in yogurt and cilantro

Top with grated cheddar cheese put under broiler until cheese is bubbly

Serve on a bed of greens with cornbread or warm tortilla
                                      
NOTES : Play with the ingredients and create your own fiesta of flavours.
 
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Per Serving (excluding unknown items): 533 Calories; 16g Fat (26.8% calories from fat); 24g Protein; 76g Carbohydrate; 15g Dietary Fiber; 19mg Cholesterol; 584mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Black Bean Chili

Black Bean Chili

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 12

  2        pounds  black beans
  2        pounds  ground beef
  2        large  yellow onion -- chopped
  4        cloves  garlic -- chopped
  3        stalks  celery -- chopped
  2        whole  bell pepper -- any colour, chopped
  3        tablespoons  chili powder
  2        tablespoons  paprika
  2        teaspoons  dried oregano
  3        whole  bay leaf
  1        teaspoon  red pepper flakes
  2        28 oz cans  diced tomatoes
  2        28 oz cans  tomato sauce
  1        6 oz can  tomato paste
            salt and pepper to taste

In a large skillet over medium heat, brown ground beef, breaking it up
with the back of a spoon as it browns.

In a large Dutch oven or stockpot over medium heat. Add the chili powder,
chili flakes, onion, and garlic, celery, and pepper (if using). Sautée for
a few minutes, until the ingredients have softened slightly. Add oregano
bay leaves. Add tomatoes, tomato paste and tomato sauce stir until
combined then add the beans and the browned beef.

Stir gently not to crush the beans, then let simmer over medium to
medium-low heat for 1 hour, stirring gently occasionally. Add salt and
black pepper to taste.

When ready to serve, ladle the chili into bowls and pass the garnishes at
the table.

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Per Serving : 597 Calories; 22g Fat (32.7%
calories from fat); 33g Protein; 71g Carbohydrate; 17g Dietary Fiber; 64mg
Cholesterol; 1009mg Sodium.  Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat;
4 Vegetable; 3 Fat.

Serving Ideas : Garnish with chopped green onions, cilantro, sour cream, or yogurt or grated Cheddar or Monterey Jack cheese

NOTES : The steps below simply cook everything together (so long
        as you're using presoaked beans) in one pot. If you want
        to use canned or precooked beans, reduce the amount of
        stock and simmer the entire mixture just long enough to
        warm everything through and thicken the stew.

Toyuq kotleti - Chicken cutlet

"Tasty Azerbaijani chicken cutlets made with chickpeas rather than
breadcrumbs or potato."

Recipe By     : Ellen M. Ennis Davis
Country of origin: Azerbaijani
Categories    : International

Serving Size  : 8    

  6           4 oz  boneless skinless chicken breast half -- minced
  1           small  onion -- chopped  roughly
  1           medium  carrot -- grated
  1           can  chickpeas
  1           large  egg
  1           cup  fresh cilantro -- chopped
  1           teaspoon  ground coriander
  1           teaspoon  dill seed
  1           teaspoon  ground turmeric
               salt and pepper to taste
               olive oil

Drain and rinse chickpeas, put into a food processor with onions, herbs and seasonings

Mix the chickpea mixture with the minced chicken, carrot and egg.

With wet hands shape into rissoles and the size of  a small potato

Place rissoles on a greased cookie sheet and cover with plastic wrap and refrigerate for 1 hr.

Preheat oven to 350°F

Remove  plastic wrap and brush rissoles with olive oil

Bake for 20 minutes

Turn rissoles and bake another 20 minutes

Serve with Kartof Kukusu - potato and herb omelet, potatoes and other
garnishes.

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Per Serving (excluding unknown items): 205 Calories; 3g Fat (14.4%
calories from fat); 26g Protein; 18g Carbohydrate; 5g Dietary Fiber; 73mg
Cholesterol; 73mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Fat.

Kartof kukusu - Potato and Herb Omelette

Kartof kukusu - Potato and Herb Omelette

"This herb-packed omelet, make a wonderful side dish hot or cold as a   light lunch or snack. It is a   popular and easy breakfast dish in Azerbaijan."
Recipe by: Ellen M. Ennis Davis
Country of origin: Azerbaijan
Categories    : International
Serving Size  : 8   

  6             eggs
  3             medium  potatoes grated
  1             carrot grated
  1             bunch  green onions
  1             bunch  fresh cilantro chopped
  1             bunch  spinach chopped
  1             bunch  dill
                 salt & pepper to taste
                 olive oil

In a oiled skillet saute spinach until wilted. Remove from heat and set aside.

Lightly beat the eggs in a large bowl.

Add the wilted spinach, the cilantro, onion, dill, grated potato, carrot and salt & pepper; mix well.

Rub an oiled 9 x 13" oven-proof dish.

Pour the omelet mixture into the dish,cover with aluminum foil and bake oven for 20 or 30 minutes until the eggs are cooked through.

Drizzle with olive oil when you remove from oven

Cut or tear into serving size pieces and serve hot with yogurt.

NOTES : You may substitute your herbs and spices to produce a
                variety of flavours and can be cooked in a skillet as well
                as the oven
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Per Serving : 51 Calories; 3g Fat (60.0% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 43mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Feasting tonight for Naw Ruz

Baha'is all over the world are celebrating March 21st as the first day of a New Year

 Thunder Bay and Oliver Paipoonge Baha'i Communities 

Celebrate Naw Ruz 2013 in The Murillo Twsp. Hall

 What a wonderful night Music, dancing, great food and the best of company.

  

Deviled Eggs

  My Contribution to the Meal was Deviled Eggs

other Menu Items

3 different delicious Persian Pilaf, Curries

Lasagna, Chicken, Meatballs at least 5 fresh salads,

trays of Crudités with dips and pita to make sure you got every bite.

numerous decadent fruit and sweet treats for desserts.

Coffee, variety of tea's and fruit juices the satisfy

your thirst.

Of course we all ate to much

 

Children and youth sing about the months of the Baha'i Calendar

Thank You Kaj fro the pictures I was to busy eating to remember;>

From Facebook : Start From The Heart

Baked Herb and Garlic Chicken Breasts

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   

  4        medium  skinless boneless chicken breast halves
  1/4     cup  extra virgin olive oil
  6        cloves  garlic -- minced fine
  2        tablespoons  white wine vinegar
  2        tablespoons  lemon juice, bottled
  2        tablespoons  Italian seasoning

Preheat the oven to 425 degrees.

First prepare the chicken breasts by rinsing them and drying with paper
towel.. place in a 9 x 9 baking dish smooth side up.

Into a hot skillet add the olive oil and brown chicken on both sides place
in a 9 x 9 baking dish smooth side up leaving oil in skillet and reduce
heat to medium. Add Garlic until lightly brown do not burn, then add lemon
juice, vinegar and Italian seasoning bring to a boil then remove from
heat..

Pour the mixture into the dish with chicken breasts. flip the chicken over
so you now have smooth side down, spoon seasoned oil over the breasts if
not coated in the oil

Bake Chicken covered for 20 minutes, . turn chicken breasts so smooth side
is up again and cook uncovered for another 20 minutes. Remove from the
oven, cover with aluminum foil and allow resting for 10 minutes before
serving.

Transfer the chicken to a serving platter and ladle some of the cooking
liquid over chicken and vegetables.

Serve with greens and roast potatoes

Source:   "Pooka's What's for Dinner: Gluten Free with Attitude"
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Per Serving : 263 Calories; 15g Fat (52.2% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 80mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat;
1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Time to clean up some Leftovers

This evening we are having "Rustic Cottage Pie" from a post Wednesday, April 13, 2011 it's a great way to make use of the bits and pieces of meat, potatoes and vegetables that maybe to small for a meal or you just know that they won't be the prey of the midnight refrigerator raiders. 

On inspection I have 1/3 of a boiled cabbage, 3 carrots and 2 potatoes from our "New England Boiled Dinner" from Monday.  Ooh there is about a cup full of last nights Atakilt wat, I see 2 Rustic Fava Bean Patties in the freezer from last Monday; hmm no that for lunch tomorrow.

Okay the cabbage, and carrots are going to chop and put in the meat mixture in the bottom and the leftover Atakilt wat and the 2 potatoes I will mash up in the topping; that should bring a new flavour to the pie.

Tomorrow at sundown is the end of the fast and a Brand New Year , Naw Ruz feast tomorrow night, woo who! best food of the year. I'll post some pictures of the yummys served.

Atakilt wat: Ethiopian Braised Cabbage, Carrot and Potato

Atakilt wat: Ethiopian Braised Cabbage, Carrot and Potato

 "Atakilt wat" is an Ethiopian dishes, made of hearty winter vegetables: cabbage, potatoes, carrots and onions. I have adapted this traditional dish to suit the average western kitchen; although not authentic in it's preparation I think you will find it satisfying in flavour.

3 tablespoons canola oil
3 teaspoons fresh ginger, grated
1/4 teaspoon ground allspice
2 teaspoon curry powder
1 tablespoon chili powder
1/4 teaspoon dried oregano
1 cloves garlic, minced
2 large onions, chopped
2 cups kale, chopped
1/4 medium cabbage, chopped
5 small potatoes, roughly chopped
3 medium carrots, chopped
1 can fava beans (19 oz) drained
3 tablespoons apple cider vinegar
1/4 teaspoon black pepper
1/2 cup water  warm
Injera - Ethiopian Flatbread click on this link for recipe

Preheat oven to 350°F  
Heat in a ovenproof dutch oven over medium heat,add ginger, allspice, curry powder, oregano, garlic and onions, and heat on low until spices become fragrant and add onions, cook until they are soft.

Add the kale, cabbage, potatoes, carrots, beans, vinegar and 1/2 cup water to the pan and stir. Bring to a simmer,

Remove from heat, cover, and put into the oven. Bake until the vegetables are tender about 40 minutes. Check the mixture occasionally stir and make sure it doesn't dry out completely; add water as needed. The final dish should be soft and moist, but not soupy.

Salt and pepper to taste and serve with warm injera or other flatbread. I served this with yogurt on the side.

Per Serving : 437 Calories; 10g Fat (19.0% calories from fat); 15g Protein; 76g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 699mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Injera - Ethiopian Flatbread

Injera - Ethiopian Flatbread

The basis for an Ethiopian meal, Injera is a spongy sour flatbread made with a fermented millet or teff batter, both ancient African grains.
This recipe is quick variety of Injera using levening agents to form the bubbly texture and apple cider vinegar to replicate the tartness from the fermentation
process.

serves 6

1 1/2 cups millet flour (bajra atta)
1/2 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups water
2 tablespoons apple cider vinegar
   canola oil

Mix millet and rice flour with Baking soda and salt in a large mixing bowl.

Slowly stir in 2 cup of water. Cover and let rest for 30 minutes to allow moisture to hydrate the flour.      

Add lemon juice to the remaining 1/2 cup water and whisk it into the batter.

Rub a non stick skillet with oil, making sure not to use too much.

Cook on a medium heat until the entire thing is cooked. It should be covered by many bubbles, change color, with the edges starting to pull away from the sides.

Pour enough batter to lightly cover the skillet, tilting the pan until it is entirely covered with a thin layer of batter should be thicker than a crêpe, but not as thick as a traditional pancake.

Cook on a medium heat until the entire thing is cooked. It should be covered by many bubbles, change color, with the edges starting to pull away from the sides.

Invert the skillet over a plate and carefully slip a spatula under the edges, remove the injera.

Repeat until all batter is used up, keep warm in foil with oven set to 200°F until needed.

You can serve your food directly onto this injera roll and up it with the food inside it, no utensils needed;or you tear off pieces of the flatbread and use it to scoop up you food.

Per Serving : 160 Calories; 2g Fat (9.1% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 652mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Éirinn go Brách, New England Boiled Dinner with Mustard Sauce and Kale

Happy St. Patrick's Day

In honour of my Irish Heritage I made a recipe from my post from

Tuesday, April 5, 2011, "New England Boiled Dinner with Mustard Sauce" but decided to add a little Green. I added 1 lb of fresh Kale to the pot for the last 5 minutes of Cooking. It was wonderful with the mustard sauce and really brought great colour and nutrition to the plate.

 Okay Chloe is really feeling the need for getting her Green on (or in) she jumped on the counter while I was trimming the kale and took off with a piece. Spring is around the corner baby.

 

Creamy Chicken Rotini in a Skillet

"A quick and easy one pan entrée"

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    

  2        tablespoons  olive oil
  4        medium  boneless skinless chicken breast -- cut into 1-inch pieces
  1        medium  onion -- chopped
  2        tablespoons  Italian seasoning
  2        teaspoons  dried basil
  2        teaspoons  garlic powder
  1/4     teaspoon  freshly ground pepper
  2        tablespoons  dry skim milk
  2        tablespoons  cornstarch
  4        cups gluten free rotini
  4        cups  low sodium chicken broth
  1/2     cup  yogurt
  3        medium  green onions -- chopped

In 12-inch deep skillet with lid or dutch oven, heat oil over medium-high
heat. Add chicken pieces and onion; sprinkle with the garlic, Italian
seasoning, basil and pepper. Cook until chicken is cooked. about 5
minutes, stirring occasionally.

Sprinkle milk powder and cornstarch over the mixture and stir in.

Add Rotini and Chicken broth stir and bring to a boil. Reduce heat to low.
Cook covered for 30 minutes , stirring occasionally.

Remove from heat and stir in the yogurt and green onions.  

Let stand off heat for 10 minutes before serving

Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"

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Per Serving : 503 Calories; 8g Fat (14.9%
calories from fat); 53g Protein; 52g Carbohydrate; 2g Dietary Fiber; 94mg
Cholesterol; 477mg Sodium.  Exchanges: 3 Grain(Starch); 6 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Avgolemono Soup - Greek Lemon and Rice Chicken Soup

"Avgolemono Soup likely is most well known of soups in Greek Cuisine. It’s on the menus of almost all Greek restaurants and at Greek homes at most Celebrations. Once you have one bowl you'll never leave leftovers."

Recipe By     :  Ellen M. Davis
Serving Size  : 8 

  1             whole  chicken
  12           cups  water
  2             medium  carrots -- cut in half
  2             stalks  celery -- cut in half
  1             large  onion -- peeled and cut in half
  2             whole  bay leaves
  5             whole  black peppercorns
  2             tsp.  salt
  1/2          cup  rice
  3             large  eggs -- at room temperature
  1             tsp.  lemon zest
  2             medium  lemons -- juiced and strained
  1             pinch  Salt
  1/4          teaspoon  ground pepper

Add first eight ingredients to a large stockpot. Bring the water to a
rapid boil, lower heat to medium low and simmer partially covered for
approximately an hour to an hour and a half.

Remove the chicken and vegetables to a bowl and carefully strain the broth
through a fine sieve into a large bowl. Reserve Chicken for another meal.
Return the strained broth to the stockpot and bring to a boil.

Add the rice and cook, until tender about 15 minutes.

While the rice is cooking, prepare the egg-lemon mixture.

Using a whisk beat the eggs until nice and frothy. Add the lemon zest and
the lemon juice in a steady stream while continuing to whisk.

Remove soup from heat. Ladle about two cups of broth into a bowl or large
measuring cup. Whisk 1/4 of broth into the egg, then slowly add the hot
broth to the egg-lemon mixture while continuing to whisk. This will temper
the eggs and prevent them from curdling once they are added to the hot
broth.

Stir the egg-lemon mixture into the pot and heat over very low heat for
approximately until heated through about 5-6 minutes. Be careful not to
boil as the eggs will break from the soup.

Adjust your salt and pepper to taste.


Serving Ideas : Garnish with lemon zest, parley or crumbled hard boiled eggs, It is pictured hear with a hard cooked egg halved.

 NOTES : Avgolemono Soup can be served hot or cold. It is a great opening to a delicious Greek themed dinner or a lunch with wholesome bread, cheese and olives.

Traditionally, this soup is served without the chicken meat or vegetables. You can Reserve the meat for another meal or serve on the side as you prefer.
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Per Serving (excluding unknown items): 90 Calories; 2g Fat (18.7% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 1134mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

Rustic Fava Bean Patties

"Leaving the skins on the potatoes and beans give these patties great
  texture as well as fibre."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6   

  3         cups  spinach -- washed, dried and chopped
  1         medium  onion -- chopped
  1         tablespoon  olive oil -- + extra for frying
 1/2       pound  dried fava beans
  3         medium  potatoes
 1/4       teaspoon  garlic powder
 1/4       teaspoon  ground nutmeg
 1/4       teaspoon  ground coriander
 1/2       teaspoon  ground cumin
 1/4       teaspoon  fennel seed -- crushed
  2         tablespoons  fresh parsley -- finely chopped
  1         tablespoon  lemon zest
  1         cup  rice chex® -- crushed
  1         large  egg
 1/4       teaspoon  black pepper
 1/4       teaspoon  salt

preheat oven to 350°F

Soak beans overnight, rinse and add fresh new water to cover bean, Bring
to a boil then simmer until tender but still firm(1 to 2 hours depending
on the beans size and age.) Drain beans and let cool

Scrub potatoes and leave potatoes in skins pop them in the microwave for
10 min.

Heat a sauté pan over medium heat and sauté the onions until translucent
add the spinach until wilted.

In a food processor add beans, oil, lemon zest, fennel, garlic powder
nutmeg, coriander and cumin. Pulse until beans are chopped but not smooth

Rough chop potatoes with skin into large mixing bowl. Mash potatoes
leaving lumps. Add the bean mixture, spinach, parsley, 1/4 rice crumbs and
the egg, season salt and pepper

Mix everything together until just blended do not over mix, (you want to
keep a lumpy texture)

Shape the mixture into 6 patties, coat them with remaining rice crumbs and
place on a large plate refrigerator  to chill for 30 minutes or overnight.

Heat some olive oil in a frying pan and brown each side of patties and
place into the oven for 30 min.



Serving Ideas : Serve with
Lemon Yogurt Sauce:

1 1/2 cups Balkan-style plain yogurt
2 green onions  thinly sliced
1 tbsp  lemon juice
zest of one lemon
1 pinch salt
1 pinch pepper

Lemon Yogurt Sauce: Stir together yogurt, onions, lemon juice, zest, salt and pepper.
Set aside in refrigerator.


Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"
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Per Serving (excluding unknown items): 244 Calories; 4g Fat (13.8%
calories from fat); 13g Protein; 41g Carbohydrate; 12g Dietary Fiber; 31mg
Cholesterol; 168mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 0 Fruit; 1/2 Fat.