Tag Archives: pistachios

Greek yogurt with figs and pistachios

Greek yogurt with figs and pistachios

Over the past couple of weeks, I’ve been really busy writing articles for a couple of other websites, as well as trying to keep up with my own blog. If you follow me on facebook, twitter or instagram you’ve probably seen the links I’ve posted to these other articles, but in case you missed them here they are again.

The first is a recipe for Roasted Yam and Maple Muffins http://quicktastymeals.com/roasted-yam-and-maple-muffins/

Second is an article on edible gardening in Vancouver http://myvancity.ca/2015/03/10/edible-gardening-vancouver/

On top of this, Spring break is two days away and I’ve been busy getting ready to take the kids on a road trip Continue reading

Fresh Salsa

Fresh Salsa

Fresh Salsa

 

This year has started out with a bang for me. Just off the hectic holiday season, I’ve thrown myself into a couple of new, exciting opportunities. One of which I’m proud to share today. I’ve recently begun guest blogging for the lifestyle website quicktastymeals.com. My recipe for Pistachio Crusted Salmon was featured on their site yesterday. To see that recipe, click here. Continue reading

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.

Img 76 edit

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.

%d bloggers like this: