Tag Archives: oranges

Bean Sprout Salad with Peanut dressing and pan fried Tofu

Bean sprout salad with tofu

Bean sprout salad with tofu

 

 

Whew! That seems like a long title for what is really a simple dish.

Over the past few weeks, I feel like I’ve been posting some pretty meat heavy dishes and have decided it’s time to lighten up the menu a little bit. I’ve also decided that it’s time to play around a bit more with the vegetarian meals we have at home. I try to make a meatless dinner once or twice a week, but lately I feel like I’ve fallen into the rut of making the same few dishes over and over again. In an attempt to change things up a bit I’ve been playing around with tofu. It’s something I have very little experience with other than the few little bits that are usually in my miso soup. Continue reading

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Cardamom Shortbread with Grand Marnier buttercream

Cardamom Shortbread cookies with Grand Marnier Buttercream

Cardamom Shortbread cookies with Grand Marnier Buttercream

 

This week was my sister-in-laws annual cookie exchange. Usually I’m all over Christmas baking, but this year I’ve been really busy and haven’t had a chance to really think about it. Luckily I have an amazing mom who really likes to bake and was able to help me out for the cookie exchange. Aren’t moms awesome? Even though the cookies were baked for the exchange, I really thought I should do at least a little bit of my own baking, as well. It always helps me to get into the Christmas spirit. And with Christmas only two weeks away (eek!) I could use all the help I could get. I wanted to make something easy and quick and of course, delicious, so I thought I would make my grandma’s shortbread cookie recipe. You really can’t get more Christmassy (that’s a word, right?) than shortbread cookies. Of course, it wouldn’t really be me if I didn’t put my own spin on it, though. So here we go… Continue reading

Seared Scallops with Orange and Avocado

I love seared scallops. They seem so impressive, yet are really very simple to  prepare.  I usually make them to go along with a bowl of risotto (or two, but who’s counting). This time, however, I decided to take a different approach and pair them with something a bit healthier and a little less rich. A few things to keep in mind when searing scallops are that they need to be dry when they hit the pan so that they sear, rather than steam. Season them with salt and pepper, and lastly, make sure the pan is nice and hot. I hope you enjoy them!

Seared scallops with orange and avocado

Seared scallops with orange and avocado

 

1/4 Cup jicama

1 avocado

1 naval orange

1 tbsp white wine vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste

1/4 Cup pine nuts, toasted

 

For the scallops:

1 tbsp butter

2 tbsp extra virgin olive oil

salt and pepper

6 large sea scallops

 

In a small bowl, whisk together the white wine vinegar, olive oil, salt and pepper.

Peel and dice the jicama, avocado and orange. Toss lightly with the vinegar mixture.

Remove the muscle from the scallops, then pat them dry and season with salt and pepper.

Heat a skillet over medium heat. Add the extra virgin olive oil and butter. Once the butter has melted into the oil, gently add in the scallops, being careful not to overcrowd them. Cook the scallops until golden brown, approx 1 – 2 minutes per side.

Divide the orange and avocado mixture between two plates. Place the scallops on top and garnish with the pinenuts. This recipe serves 2.

 

 

Curried Quinoa Salad

Playing around in the kitchen is my all-time favourite thing to do. A couple of hours to myself with music playing in the background and a recipe idea floating around in my head waiting to get out. With a glass of wine nearby, of course, for inspiration. That’s the dream anyway. The reality is more like this:  two little kids trying to “help” by grabbing everything out of the pantry so they can create their own masterpiece, with every Disney princess song ever written playing in the background. And no wine. Let’s just say it’s been a long summer “vacation”.

This is a recipe I’ve had in the back of my mind for most of the summer, but I haven’t taken the time to try it out. This past weekend I finally did and the result was delicious. I hope you enjoy it!

Curried Quinoa Salad

 1 Cup uncooked quinoa

2 Cups water

1/4 cup raisins

!/2 cup pistachios

1/4 cup cilantro, chopped

1/4 cup orange juice

2 Tsp curry powder

2 tsp honey

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

salt to taste

 

Place quinoa and water in a small pot. Bring to a boil over medium heat. Reduce temperature and continue to simmer for about 15 minutes until the water has evaporated. Remove from heat. Let sit, covered for 5 minutes. Cool.

While the quinoa is cooking, you can prepare the rest of the ingredients.

Over low heat, toast the pistachios until just golden. Then set aside to cool.

In a small bowl, whisk together the orange juice, vinegar, olive oil, honey and curry powder.

Once the quinoa has cooled, combine it with the raisins, pistachios and cilantro. Toss with the orange juice mixture and season with salt. Chill for 1 hour before serving.

Pistachio Crusted Pork Tenderloin

Usually when I make Pork Tenderloin, I don’t really do a lot to it. I marinate it for a few hours in a mixture that includes orange juice and soy sauce and then roast it for about 45 minutes. I decided to change it up a bit last week and sneak in my new favourite spice, Cardamom (as well as a few other “C” spices). I think cardamom has such a distinct and delicious flavour. Not only that, but it has many health benefits as well. Being from the same family as ginger and turmeric, it has some anti-inflammatory properties and can be used to help with digestive issues. I’ve  also read that it can be used to help with coughs and colds, which I thought was interesting. In this recipe, I just added it to the sauce, but I think it really completes the dish.

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1 Lbs Pork Tenderloin

2/3 Cups Pistachios, shelled

1 Tbsp Coriander

2 tsp Cumin

1 tsp Caraway

 

Sauce:

2 Oranges, juice only

2 Tbsp Orange marmalade

1/2 tsp Ground Cardamom

 

Preheat oven to 375 degrees

Finely chop pistachios. Mix together with cumin, coriander and caraway. Roll tenderloin in pistachio mixture until well coated. Bake for 40 – 45 minutes until done. Remove from oven and let rest 5 minutes before slicing.

While the tenderloin is baking, whisk together orange juice, marmalade and cardamom in a small sauce pan. Over low heat simmer about 10 minutes until thickened. Serve over tenderloin.

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