Well, even though I should be working on my novel (which I’ve coined “TIVOC” for short), this is happening, because we need to subsist, after all.
I’ll be taking this in to work this afternoon for dinner, along with some plain steamed rice.
Roasted cauliflower recipe:
1 head of cauliflower, cleaned and broken into florets
1/3 cup of olive oil
1 lemon, juiced and rind grated
1t garlic powder
salt and pepper to taste
Preheat oven to 425F.
Combine oil with next 5 ingredients in a bowl and toss cauliflower. Lay out on a covered cookie sheet (I used foil but you can use parchment or a silicone mat) and sprinkle with salt and pepper. I have been personally favouring Maison Orphée grey sea salt lately.
Bake in oven until nicely golden brown, turning occasionally. Every oven is different so just keep an eye on it. Half and hour should be plenty.
Roasted turkey breasts
fresh turkey breasts (mine are skinless and deboned but you can use chicken or bone in and skinless of either)
glug olive oil
1/2 lemon, juiced and zested
2 garlic cloves, minced
glug of white wine
salt to taste
Preheat oven to 350F.
Place meat in baking dish. Add glug of oil, glug of white wine (I use whatever white wine I have open and on hand), lemon juice and zest. Sprinkle with garlic (I usually just press the cloves right on top with a garlic press) and summer savory (I got my tin from Pomme, a specialty store in Coquitlam – it’s a bit hard to find in regular grocery stores). Sprinkle with salt to taste (again, I used the sel gris) and bake until done. Follow safety guidelines for cooking poultry per weight and type. The liquids keep things moist so if you err on the side of longer cooking times (like I usually do – I left mine in for 50 minutes), it keeps things from drying out. I end up shredding the whole lot into the remaining liquid and using it to top the rice.
The recipe for these peanut butter blossom cookies can be found here.
The recipe for these chocolate peppermint crinkle cookies can be found here.
I love autumn (I know I’m repeating myself). The fiery hues of the leaves alone make my heart sing and my camera eye want to capture their splendour, but nothing is better than when all of it is further illuminated by sunlight.
Yesterday was a nice break from the rain. Everything is fresh after a cleansing downpour, the air sweet with an earthy pungency.
This morning I was up bright and early to get some chilli started in the crock pot, the habaneros so potent they made my eyes water. I got home to the splendid smells of an almost cooked meal, whipping up the cornbread muffins and the lime-y sour cream. I love it when a plan (or, in this case, a meal) comes together.
Sweet mercies that my child loves food that is not mainly focused on mechanically pulverized and breaded chicken meat and french fries. He turned 13 today and his meal request was baked salmon, rice and wilted garlic-y spinach/arugula with pine nuts. I love my Calphalon cookware.
Oh… if you are curious about the spinach/arugula dish: a wooden spoon scoop of ghee (clarified butter) and a good dash of olive oil, enough to cover the bottom of the pan once melted, at medium heat, toss a couple of thinly sliced shallots, a couple of handful of pine nuts and a few cloves of garlic (chopped) into the oil; stir until shallots are transparent; pour in about a half cup of white wine, several dashes of soy sauce, stirring until somewhat reduced, and add a half package each of rinsed baby spinach and arugula, stirring until wilted. Season with salt & pepper to taste. I like to accompany this with yukon gold (roasted) garlic -with a touch of wasabi- smashed potatoes. If you’ve got something in the oven (roast, fish…) you can add a head of garlic (with the top chopped off to expose the cloves), generously doused in olive oil and foil wrapped, to roast along with the meat for use with the smashed potatoes. The trick to really good (and unlumpy) mashed potatoes is to thoroughly mash the potatoes prior to adding any butter and/or milk, unless of course you want it chunky.
And… do as you wish, but I will buy organic produce over “traditionally farmed” produce any day. I may be deluding myself, but I think that there is a good possibility that the flavor of the produce, as well as the nutritional value, is superior in organically grown foods.
I got my hair done beginning of December… cut and recolored… feels good to take better care of myself, though the jury is still out on the make up… looks great when I do it, but it’s still too much of a pain in the ass to do it with any regularity.
Food… glorious food… I have been fasting/cleansing for months now… I’ve divested myself of some weight, but every once in a while (like at Christmas and again tonight), I go off the wagon and eat and drink things that aren’t allowed… not so much the dinner, which consisted of cedar-wrapped (and oven baked) salmon fillets, garlic and wasabi mashed yukon gold potatoes and wilted garlic-y soy-sauce-y spinach, but definitely the dessert… flourless chocolate cake dolloped with raspberry whipped cream. Okay… so the cake was store-bought, but the rest was prepared by me. Simple dish, really, but really good (and healthy enough). 🙂
Trying to hold up ’til midnight but I just might have to throw in the towel… even though I have a bottle of Francis Ford Coppola’s ‘Sofia’ tantalizingly chilling in the fridge…
I’m ready for 2009… are you? Tomorrow I’m sitting down and figuring out exactly what it is that I want to do next year.
What a day it’s been… looooong… but I was so tickled this morning when I got a call to go down to the lobby to pick up a vase of red roses from Steve. I can’t remember when the last time it was that he got me a dozen red roses… and the card moved me to tears. A busy day ensued at work and then I left to pick up some things at the store for a very special Valentine’s day feast I was planning… by the time I got all of the shopping done and dinner cooked, it was very late… like 10 o’clock late. *sigh* I tried… but it was all delish, and the photo above is the aftermath, replete with empty dessert plates.