18 August 2009

Orange-carrot-walnut scones

I bought a juicer and have been using almost every day. One of my favorite juice blends is carrot and orange juice. I use about 5-6 small carrots (I like to use carrots that are sold with their leaves) and 3-4 small oranges. My mum also juices and saves the mash from the juice to use in baked goods like muffins. I saved a batch of carrot mash to use in scones.

The original Strawberry and Rosemary Scones recipe is from Giada De Laurentiis of Food Network. To the original recipe I added the carrot mash (of course), 2-3 teaspoons orange zest, and 1/2 cup of chopped walnuts. I found that I needed to add more flour because of the addition of my "wet" ingredient - the carrot mash.

Cut to size, bake, and eat with Greek yogurt or ice cream.

14 August 2009

Beets and greens

I made a dinner of sea bass pan-fried with celery, onions and carrots, with sides of brown rice and a salad. The salad is a mix of my usual mix greens and mustard vinaigrette (olive oil, chunky dijon mustard, lemon juice, honey) and some fresh beets sauteed in the pan juices (after I transfered the fish into a plate) and a dash of olive oil. Before serving I added a squeeze of lemon. I have been enjoying fresh beets in salads these days, they seem to be in season here in the region.

Spinach, tomatoes, and feta salad

My second Summer Salad Challenge salad was an ordinary spinach and tomato salad kicked up a notch with feta. Yes, I was on a feta cheese kick!

13 August 2009

Melon, raspberries and feta salad

My first salad for the Summer Salad Challenge was a fruit and cheese salad of cantaloupe, raspberries, and feta. I am not sure I would make this salad again though I was proud of myself for using the ingredients I had on hand.

10 August 2009

Summer Salad Challenge!

In a bid to eat healthier and to celebrate the summer months and really, for the love of salads (!), I made a call out to my blog buds for a summer salad challenge. The idea is to share pictures and recipes of salad we enjoyed this month.

Here is my first salad contribution for the month:

Pan-fried calamari with Moroccon spices, mix greens and avocado.

A good friend went to Morocco for vacation and brought back as gifts for me an authentic tagine (I know! I am excited to use it!) and some lovely local spices. I pan-fried squid (calamari) pieces with olive oil, minced garlic and a medley of the spices- harrisa powder, ras el honout (Moroccon garam masala), and another lovely spice that is suppose to be for a fish (I do not know the offical name for it). Placed the calamari over a bed of greens with some cheery tomatoes, and diced avacodo. I dressed the greens with a vinagretee made with olive oil, lemon juice, lemon pepper and Dijon mustard.

07 August 2009

Apple pie and fruit salads

I've been in the kitchen but have misplaced my camera charger so I don't have proof. Right now, I am waiting for my apple-vanilla pie to finish. The apartment smells like buttered toast, cinnamon, and vanilla. I used Mark Bittman's crust. The recipe is available here. I'm also taking part in Lin's Summer Salad Challenge. I've prepared three salads so far: two fruit and one vegetable.