Top 12 Recipes of 2012 – What a great year!

Dec 31, 2012 by

I hope you all had a wonderful Christmas, spent with family and friends. I took the week off to do my last-minute running around, making sorrel, baking cakes, doing some light housework, spent a day out of town… the family was quite busy. I even surprised myself when I realized that I had not physically been on the computer for 3 whole days. This type of scenario does not happen often. But it was all for a good cause, seeing as it was the most wonderful time of the year.

Well, it’s the end of 2012 and as I reflect, I know very well that I have much to be thankful for. I’m satisfied with my accomplishments in blogging and I’m ready for what 2013 has to offer. Bring it on! There’s so much more to be done! I feel like making some changes at The Lovely Pantry. I’m still tossing some ideas around in my head so I’m not 100% sure what I’ll be doing. Growth is a wonderful thing.

I don’t do resolutions anymore. If I really want to accomplish something, I will just do it. It’s just a matter of timing and priority. There are a few recipes that I plan to conquer in the new year. I’m creating a list of things I want to learn, both in and outside of the kitchen. As a life long learner, I don’t feel comfortable if I’m not growing in some way or the other. Looking at my posts throughout 2012, I see lots of growth. I see improvement in my photography and in the types of recipes that I’ve challenged myself with.

 

Lets take a look at what had people’s attention. Here are the top 12 posts for 2012 at The Lovely Pantry!

 

 

Top Recipes 2012 - The Lovely Pantry

Top Recipes 2012 – The Lovely Pantry

 

 

The top 3 posts:

Cristina Ferrare’s Fall Off The Bone Chicken Thighs

This is my most popular post to date!

Fall Off The Bone Chicken Thighs, Recipe by Cristina Ferrare

Fall Off The Bone Chicken Thighs, Recipe by Cristina Ferrare

 

Hoisin Salmon with Quinoa & Zucchini

Everyone seemed to enjoy my very easy freestyle salmon. It went nuts on Pinterest!

Hoisin Salmon with Quinoa & Zucchini

Hoisin Salmon with Quinoa & Zucchini

 

Whole Wheat French Toast

I guess it must be true when folks say “simple is best”. This post has always been popular, ever since it was published in February 2012.

Whole Wheat French Toast

Whole Wheat French Toast

 

The remaining posts are in no particular order.

 

Polenta, Parmesan, Mozzarella and Tomato

Polenta, Mozzarella, Tomato

Polenta, Mozzarella, Tomato

 

Roasted Pumpkin & Coconut Soup

Roasted Pumpkin & Coconut Soup

Roasted Pumpkin & Coconut Soup

 

Bavarian Apple Torte

Bavarian Apple Torte

Bavarian Apple Torte

 

Jamaican Cornmeal Pudding

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

 

Black Bean Soup With Hot Roast Pepper Sauce

Black Bean Soup with Hot Roast Pepper Cream

Black Bean Soup with Hot Roast Pepper Cream

 

Grilled Polenta Cakes

Grilled Polenta Cakes

Grilled Polenta Cakes

 

Jamaican Sorrel

Jamaican Sorrel

Jamaican Sorrel

 

 Banana Coconut Coffee Cake with Macadamia Nut Streusel

Banana Coconut Coffee Cake With Macadamia Nut Streusel

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

Jamaican Christmas Pudding

Jamaican Christmas Pudding with Hot Wine Sauce

Jamaican Christmas Pudding with Hot Wine Sauce

 

I want to say a very special thanks to the #SundaySupper family. It feels good to be a part of such an incredible group of people who share a common cause – to get families together to enjoy a home cooked meal on a Sunday. It could be on any day of the week, as long as it is possible. Sharing ideas for meals for your family is what I enjoy doing, and I spend a lot of time sharing on Twitter and Pinterest. Congratulations Isabel, for your amazing success! I can’t wait to see what 2013 has in store for #SundaySupper!

 I really love my little blog. I’m quite fond of the wonderful people and communities I’ve joined along this journey.

I want to thank each and every one of you who read/comment on my posts.It means so much to me.

To the friends that have made recipe suggestions and offered advice with regards to technique/instructions, I thank you!

For those that have suggested The Lovely Pantry to friends/family who are looking for meal ideas, have an interest in Jamaican cuisine, or who are just wanting to know how to use a certain ingredient… I appreciate you!

Consider joining me on Facebook and Twitter to keep up whats new on TLP, or just stop by to say hello.

 Have a blessed and wonderful New Year!

Happy 2013

~Lyn

 

 

 

read more

Risotto Pie

Nov 30, 2012 by

Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto  Pie, though. Until now.

This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!

 

Risotto Pie

 

Risotto Pie

Recipe Type: Main, Lunch
Author: Lyn via cook book “Gluten, Wheat & Dairy Free”
Prep time:
Cook time:
Total time:
Serves: 6
A savory pie made from risotto, scallions, spinach, mushrooms and corn
Ingredients
  • 1 Tbsp Olive Oil + Cooking Spray
  • 1 Cup Arborio Risotto Rice
  • 2 Cups (Gluten Free) Low Sodium Chicken Broth or Vegetable Broth
  • 1/2 Cup Coconut Milk
  • 4 Scallions, thinly sliced
  • 1 Cup Fresh Baby Spinach
  • 1 Cup Mushrooms, chopped
  • 1 Cup Sweet Corn
  • 2 Eggs, beaten
  • 1 Tbsp Chopped Parsley
  • Salt & Pepper
Instructions
  1. Preheat oven to 400F
  2. Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
  3. In a medium-sized saucepan, heat olive oil.
  4. Add the rice and stir for about a minute. Gradually add about 1/4 cup of broth at a time, stirring often until the liquid is absorbed.
  5. When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
  6. Season well with salt and pepper.
  7. Remove from heat.
  8. Stir in eggs
  9. Add spinach, parsley and corn, stir to combine.
  10. Transfer the mixture into the prepared pan
  11. Smooth the mixture into the pan, then bake for 30 minutes until golden brown
  12. Cut and serve when warm

 

I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.

 

Risotto Pie, ready for the oven

 

This pie is quite delicate so care should be taken when transferring to a serving platter.

 

Risotto Pie, made with spinach, scallions, mushrooms, parsley and sweet corn

 

I garnished with some fresh spinach and a few carrot shavings.

 

Risotto Pie

 

This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.

 

Risotto Pie

 

My husband and I really enjoyed this Risotto Pie. It was different, it was interesting.  I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.

 

Risotto Pie

 

I hope you enjoyed this recipe today!

~Lyn

 

read more

Black Bean Soup With Hot Roast Pepper Cream for #SundaySupper

Nov 4, 2012 by

It’s November and the boots and coats are officially necessary when going outdoors. The weather has been terrible and watching the news has been quite depressing. Hurricane Sandy did some serious damage in the Caribbean as well as the East Coast of The United States and parts of Eastern Canada. My heart goes out to all those affected. While I was making this soup, I thought about my friends/family in Jamaica who went several days without electricity – and some without water. Thankfully, everything is returning to some sort of normal, as life indeed has to go on.

I really like this weeks theme for #SundaySupper. There’s nothing better than a home-made soul warming meal on a wet, cold, gloomy day. I don’t know about you guys, but I feel better when I’m with my family eating a nice soup or stew with the family! I was so impressed with the line up this week,  I encourage you all to check out the wonderful dishes prepared by my fellow food bloggers. This weeks #SundaySupper is being hosted by Susan from The Girl In The Little Red Kitchen.

My recipe today comes from a book I bought while I was in Jamaica last year called Caribbean Food Made Easy by Levi Roots. I didn’t have to make many changes at all. Most of the ingredients I already had on hand – whether in my fridge or in my pantry. I’m really thinking about having soup more often. My husband absolutely loved this soup and asked me to kindly note this soup as a definite favourite. Enough said! This soup made about 6-8 servings and I was able to freeze 3 servings for lunch this week.

I should note that I used Scotch Bonnet Pepper in this recipe. I have never been able to fully enjoy spicy food. Seriously. But somehow this soup hit the spot in the best way, because I enjoyed it immensely! I also did an extra step because I’m picky with my gravies and creams. I strained the pepper cream – which was a task because it is rather thick. This step is totally optional, but I do like the smooth creamy texture that resulted in me doing so.

 

Black Bean Soup With Hot Roast Pepper Cream

 

Black Bean Soup With Hot Roast Pepper Cream for #SundaySupper

Recipe Type: Main
Cuisine: Jamaican
Author: Lyn via Levi Roots, Caribbean Food Made Easy
Prep time:
Cook time:
Total time:
Serves: 6-8
A hearty soup, perfect for the fall or winter season. Can be served as an appetizer or as a main dish.
Ingredients
  • For the soup:
  • 1 Tbsp Grapeseed Oil
  • 1 Tbsp Butter
  • 1 Onion, finely chopped
  • 1 Large Carrot, finely diced
  • 1 Stick of Celery, thinly sliced
  • 2 Garlic Cloves, minced
  • 1 1/2 Tsp Ground Cumin
  • 1 900ml Carton Chicken Broth (I used no salt added)
  • 3 540ml/19oz Cans Black Beans, rinsed and drained
  • Salt & Pepper
  • For the cream:
  • 2 Red Sweet Peppers, cut in half, seeds removed
  • 1/2 Scotch Bonnet Pepper, seeds removed
  • Olive Oil
  • Juice of 1/2 lime
  • 2 oz Double Cream (I used Whipping Cream)
  • A pinch of Kosher Salt
Instructions
  1. Preheat oven to 350F (roast)
  2. Brush sweet peppers with olive oil (both sides) and roast for 30 minutes
  3. Place the peppers along with any juices into a blender along with the scotch bonnet, lime juice, cream and salt. Blend until smooth.
  4. Optional: strain the pepper cream and store in a jar.
  5. Refrigerate until needed.
  6. In a dutch oven, add the grapeseed oil and butter over medium-low heat.
  7. Add the onion, carrots, celery and garlic.
  8. Sautee for a few minutes and then add about 2 tbsp water. Cover for about 15 minutes. Check every few minutes to ensure that the vegetables do not burn.
  9. Add cumin and stir to combine
  10. Add black beans and chicken stock. Bring to a boil and then reduce to a simmer
  11. Cover for about 20 minutes
  12. Remove from heat and allow to cool for about 15 minutes
  13. Using an immersion blender, blend until smooth or a desired consistency is achieved
  14. Reheat the soup, stir to combine. Add salt and pepper to taste.
  15. Serve hot with a few spoons of the pepper cream on top
Notes

Recipe from Caribbean Food Made Easy by Levi Roots

Black Bean Soup & Hot Roast Pepper Cream

 

I absolutely love the vibrant orange and the creamy texture of the Hot Roast Pepper Cream. For those who love the heat, use a whole scotch bonnet pepper. It’s only a few teaspoons of the cream that gets stirred into each serving of the soup. So the intensity of the pepper does get toned down a little bit.

 

Hot Roast Pepper Cream

 

Scotch Bonnet Peppers! A staple in every Jamaican home (well, almost every Jamaican home).

 

Jamaican Scotch Bonnet Pepper

 

Photography by Lyn of The Lovely Pantry

Black Bean Soup with Hot Roast Pepper Cream. A perfect appetizer or main for an autumn or winter night.

 

Here are the soul warming recipes brought to you by the #SundaySupper team! Please share, pin, email, print, make and enjoy!

Main Entrees: 

Chili/Stews:

Soups:

Desserts/Beverages:

Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

read more

Roasted Pumpkin & Coconut Soup for #SundaySupper

Oct 7, 2012 by

Its Thanksgiving weekend here in Canada and my family and I are having a great time celebrating family, birthdays and friendships. We have so much to be thankful for!

Earlier this week while I was preparing for the weekend meals, I picked up some pumpkin…without knowing what I was going to make with it. I came across this recipe and I was sold! I don’t make soup very often but I surprised myself with this one. It was simple, awesome and perfect for #SundaySupper. This weeks #SundaySupper theme is All Things Orange, showcasing some wonderful Autumn recipes from some of our fabulous food bloggers. Look out for a wonderful selection of recipes using ingredients like pumpkin, sweet potatoes and butternut squash, to name a few. I’m so excited to see all the wonderful creations! This is my first season actually cooking with pumpkin so I know I’m going to be inspired. This is truly my favourite season!

This weeks host is Pam from The Meltaways! As always, please be sure you join us on Twitter throughout the day for #SundaySupper. We’ll be meeting up at 7:00 pm EST for our weekly #SundaySupper live chat where we’ll talk about our favourite recipes featuring our favourite fall colour. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat. We’d also love to feature your recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

I hope my Mother is reading this post. She will be pleasantly surprised to know that I actually cut up and roasted pumpkin. *gasp* Ok so I didn’t do all the work. I bought a piece of pumpkin weighing about a kilogram. I removed the skin, chopped it into cubes, then roasted it. Originally, I was going to use the canned pumpkin puree but I really wanted to cook with the real thing. It may have taken me a few minutes longer to prepare, but I believe it was worth it. The flavour says it all!

 

Roasted Pumpkin & Coconut Soup

 

Roasted Pumpkin & Coconut Soup for #SundaySupper

Recipe Type: Soup, Starter, Main
Author: Lyn, Adapted from The Best of Clean Eating 2
Prep time:
Cook time:
Total time:
Serves: 4
A healthy soup that’s comforting, filling and dairy free. A perfect starter or main.
Ingredients
  • 1 Tbsp Coconut Oil
  • 1 Medium Onion, diced
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp chilli powder
  • 1/2 Tsp cumin
  • 1/2 Tsp nutmeg
  • 1/2 Tsp thyme
  • 3 Cups Low Sodium chicken Broth (or vegetable broth)
  • 3 Cups Pumpkin Puree (I chose to roast 1Kg/2LB of pumpkin)
  • 1 Cup coconut milk
  • Salt & Pepper to taste
Instructions
  1. In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
  2. Roast for 40 minutes in a 375F oven
  3. In a medium saucepan, heat oil on medium high heat
  4. Add onions and cook until translucent, about 5 minutes
  5. Add spices and cook for about a minute, stirring until combined
  6. Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
  7. Bring to a boil and reduce to a simmer for about 10-15 minutes
  8. Stir in coconut milk and season with salt and pepper
  9. Remove from heat. Serve with warm, buttered crusty bread
Notes

Recipe adapted from The Best Of Clean Eating 2, Page 93

 

I picked up this piece of pumpkin at the Asian supermarket. It happened to be labelled “Jamaican Pumpkin” so that I would pick it up. I prefer buying pumpkin pre-cut anyway. Less chance of me wasting it. This portion was just right for what I needed it for.

Jamaican Pumpkin

 

I liked the simplicity of this recipe. I loved the use of coconut oil as well as coconut milk. This soup is just bursting with goodness. I really missed the presence of chicken or even yellow yams and dumplings in my soup. Perhaps that addition will be made after my next visit to the Asian supermarket.

 

Roasted Pumpkin & Coconut Soup

 

This could be the perfect appetizer for an Autumn dinner, and a great choice for entertaining.

 

Roasted Pumpkin & Coconut Soup

 

A warm crusty bread, like Ciabatta is a lovely compliment to this soup.

 

Roasted Pumpkin & Coconut Soup with Ciabatta Bread

 

 

Here’s the lineup for this weeks #SundaySupper:

 

Sunrise  (Breakfast and Brunch)

 

High Noon (Soups, Salads and Sandwiches)

 

Sunset (Dinner and Main Dishes)

 

By The Bonfire (Sweets, Snacks and Sips)

 

 

read more

Rice and Crunchy Baked Chicken with Vegetables, Guest Post by Sandra of Sandra’s Easy Cooking

Aug 10, 2012 by

Today I have a very special guest post by Sandra of Sandra’s Easy Cooking. Sandra was one of the first food bloggers that I came across shortly after joining Foodbuzz a year ago. Ever since, I have been enjoying Sandra’s recipes, stories and photographs. Sandra is one of the nicest foodies that I have come across and I’m so glad I met her. Please check out her blog and see the healthy meals that she creates. She’s a woman with my own heart! We eat to live and take great care in what we put into our bodies! A few of my favourites from Sandra are: Caribbean Chicken Curry With Rice, Dinner Frittata, and Thai Green Chicken Curry, as well as Banana and Apple Nut Muffins! Guys, if you don’t know of Sandra, please go to her blog and get to know her! 

Sandra, thank you for taking time from your busy schedule in order to contribute to The Lovely Pantry! I understand the limited time we mothers have when we have little ones, so please know how much I appreciate you!

Enjoy today’s post by Sandra: Rice & Crunchy Chicken with Vegetables.

***

My name is Sandra from Sandra’s Easy Cooking. I am honored and grateful that Lyn asked me to guest post here on her beautiful blog while she is on vacation. I enjoy spending time here looking at her amazing pictures as my mouth is watering every time I visit.

I have great meal for you all today. It is nutritious and delicious like my eldest son would say.

My blog is full of balanced meals and I try to keep it that way in hope that my readers can have and find an idea what to make for their next meal. I tend to try always something new and experiment with other cuisines so this particular recipe have a lot of Asian influences. Since I am cooking at least twice a week Asian based meals, I wanted to share this recipe with Lyn’s readers too. 

Now let me show you how I made this delicious and pretty easy dish.

 

Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

 

Rice and Crunchy Chicken with Vegetables, Guest Post by Sandra of Sandra’s Easy Cooking
Recipe Type: Main
Author: Sandra from Sandra’s Easy Cooking
Serves: 4
Ingredients
  • 1 tsp. Oil
  • 1 head of Broccoli, cut the florets
  • 1 head of Gai Choy {bok choy or savoy cabbage if neither is available}
  • 1 red Bell Pepper
  • 2 large Carrots
  • 2 Garlic cloves
  • 1 tbs. Soy Sauce
  • Pinch of Salt
  • Marinate:
  • 1 tbs. Soy Sauce
  • 1 tbs. Honey
  • 2 Garlic cloves
  • 1/4 tbs sea salt
  • 1/4 cup Chicken or Vegetable Stock
  • Sprinkle of Crushed Red pepper
  • For chicken you will need:
  • 4 Chicken fillets
  • 2 eggs, beat
  • 1 cup of flour
  • 2 cups of Bread Crumbs
  • Pinch of Salt and Pepper
  • Rice:
  • 3 cups of short grain Rice
  • 4 cups of water
  • Pinch of salt
Instructions
  1. Chicken
  2. Mix the ingredients for the marinate and add chicken fillets; it can marinate for few hours or over night in a bag or airtight container {refrigerate}. Mix the eggs, and in other 2 bowls add in each all-purpose flour and Bread crumbs. Season the bread crumbs with pinch of salt and pepper. Preheat the oven on 400 degrees Fahrenheit. Dip the chicken starting first with flour, than egg, flour, egg and finally bread crumbs. Chicken fill be completely coded. On a baking sheet line parchment paper and place the chicken on it. Bake for 20-25 minutes; if the fillets are thicker allow it to bake for up to 35 minutes.
  3. Rice:
  4. Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear; drain. Place the rice in the pot and double the amount of water. Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat and let it steam for about 15 minutes before opening the lid. Fluff the rice with rice spatula
  5. Vegetables:
  6. Boil the salted water and drop the gai choy. Let it cook for 2 minutes in a boiling water; drain and set aside.
  7. Put a Wok or large skillet and heat over medium high temperature, add oil and vegetables. Stir fry for few minutes and sprinkle with crushed red peppers and pinch of sea salt. Pour Chicken or Vegetables stock to enhance the flavor; Continue to stir fry until the vegetables are tender yet crisp {2-3 minutes}. In a last few seconds add splash of Soy sauce, stir and serve.

 

Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

Rice and Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

I made two versions, one for meat lovers and the other for vegetarians. So use your imagination and add your twist on this dish.

 

Serve it HOT and Enjoy!

 

Thank you Lyn for inviting me today to be your guest, and thank you all for reading!

Related Posts Plugin for WordPress, Blogger... read more