Happy New Year 2012!

Jan 3, 2012 by

I just wanted to start the year off by thanking everyone for all their support and encouragement since I created The Lovely Pantry. I have so many ideas for recipes and concepts for photographs. I’ve grown so much and met so many wonderful people along my journey so far. I’m excited and grateful to be able to continue my passion through this medium. The holiday season has been quite busy for me, to say the least. But it was wonderful to be around friends and relatives and to share meals and watch the children play together. I miss my own family immensely (parents, brother, cousins etc) but hopefully I will get to see them later this year. There’s nothing like having your own family with you during the holidays! I’m still very thankful and blessed for those that I have around me that make me feel “at home”.

Now that things are slowing down a little bit, I have a lot of posts to catch up on! I have a few goals for myself which includes posting more often, improving my photography, meeting more foodies and making bread! Those are just a few things I have on my list. Below are some photographs of a meal I prepared for an informal gathering at my home during the holidays. No recipes today. 🙂 I still have to show you what I cooked for my own family after Christmas. I found a new love for cookies! My husband says he thinks he’s found his new favourite cookie – this may mean trouble for me! 🙂

The menu is as follows, served with Jamaican style Rice and Peas:

Lemon Herbed Salmon. I’ve made this before – here’s the recipe. Underneath that herbed crispy topping, is moist salmon. It was lovely.

 

Lemon Herbed Salmon with steamed veggies

 

Veal Pastitsio – a definite crowd pleaser. I really love it, especially because my children enjoy it.

 

Veal Pastitsio

 

My guests specifically requested Oxtail! I aim to please! I don’t have oxtail very often but I definitely indulge the few times for the year that I actually make it. It brings back memories of Jamaica.

 

Oxtails & White Kidney Beans

 

Perhaps I went a little overboard, but you have to know that I enjoy feeding people. I also love getting feedback from my experiments! So basically I used the Ginger Carrot Bread recipe and modified it. I split the batter in 2 and used smaller loaf pans to bake them in. I made a plain Ginger Carrot Bread, and another with raisins. I modified the same recipe and used Vanilla Chai Soy beverage instead of carrot juice. I made it before so I knew what it would taste like however, this time (again, I split the batter) I made one with dark chocolate chips and the other with dried cherries. Then of course I made a cake that I had not tried before – Orange cake made with orange rind and freshly squeezed orange juice. Heavenly! I will be posting that recipe very soon!

 

Orange Cake, Vanilla Chai Bread x2, Ginger Carrot Bread x2

 

After a night of entertaining, I decided to make cookies. I don’t usually make cookies but I realized if I’m going to be a kitchen Goddess, I need to be able to make everything! 🙂 They turned out to be a success and I was even able to give them as gifts during the holiday season. Well, not the one’s my hubby loved the most.

 

Ginger Molasses Cookies

 

And finally, this is the reason my husband adores me. Peanut Butter Chocolate Chip Cookies. No flour required. I was even able to use low-fat peanut butter, clearly for my own satisfaction. I plan to use organic peanut butter next time to see if there’s any major difference in the taste. That’s our secret though. He doesn’t have to know.

 

Peanut Butter Chocolate Chip Cookies

 

I hope everyone had a wonderful Christmas and enjoyed ringing in the New Year. I wish everyone the utmost success in everything they hope to achieve and accomplish this year and beyond. 2012 is going to be an awesome year filled with personal growth and wonderful friendships! I believe this, so I know it will become reality!

Join me on Facebook as I will be sharing some more photographs there too. I share my own recipes and photographs, as well as beautiful recipes by culinary artists all over the world on Twitter. Follow me!

Say hello to me anytime.

Take care.

 

Lyn

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Lyn’s Pastitsio

Dec 12, 2011 by

I absolutely LOVE Pastitsio.  I guess I love my particular version, as there are so many versions of it. At the end of the day, you just have to make it your own. I’ve made it a few times and its a definite keeper. I love the process. I especially love the delicate creamy Bechamel Sauce that hugs the meaty pasta goodness underneath. Aside from the fact that I like it – my kids like it too and THAT should say it all! 🙂 This is also a great dish for entertaining.

The big surprise for me, was the ingredient that I never expected… cinnamon. It added such a lovely flavour. I will warn you… don’t add more than what is specified in the recipe below. Too much cinnamon in this dish is no good. Take my word for it.

I added sweet pepper and zucchini because I like to incorporate vegetables within the dish itself. Zucchini is one of those sturdy veggies that are so versatile – you can roast, steam, sauté, blend… seriously. It’s just that good. Turkey lightens it up a bit for me since I don’t have red meat so often. I’ve made it with lamb before and it was just as good. As I always say… use what you have on hand.

 

Meat/Pasta and bechamel sauce. Ready to become one.

 

Ready to go into the oven

 

Lyn's Pastitsio

 

Lyn's Pastitsio

 

Here’s the recipe:

 

4.0 from 1 reviews
Lyn's Pastitsio
 
Prep time
Cook time
Total time
 
A Greek inspired family meal for any day of the week. It consists of a ground meat (Lamb, Beef, Veal or Turkey), Pasta, Herbs & Spices and a Bechamel Sauce
Author:
Recipe type: entrée
Serves: 6
Ingredients
  • 450g Ground Turkey (or Extra Lean Ground Beef, Veal or Lamb)
  • 1 Onion, finely diced
  • 3 Cloves garlic, finely minced
  • 1 Medium Zucchini, gratered
  • ½ Yellow Bell Pepper, chopped
  • 1½ Cups Elbow Pasta, Cooked al dente, drained
  • ½ Cup Tomato Sauce (or a small tin tomato paste)
  • ½ Tsp Ground Cinnamon
  • ¼ Cup Low Sodium Chicken Broth
  • 1 Tsp Thyme
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 3 Tbsp Butter
  • ¼ Cup Flour
  • 1½ Cups Milk
  • ¼ Cup Gratered Parmesan Cheese
Instructions
  1. Pre-heat your oven to 375F
  2. In a large hot skillet, add turkey. Season with salt, pepper and thyme. Brown meat and add onion. Combine. After about 10 minutes, drain any oil that is released from the meat. Reduce heat.
  3. To the turkey, add broth, tomato sauce, zucchini, bell pepper, cinnamon, garlic, salt and pepper. Stir to combine. Cook for about 15 minutes.
  4. Add pasta. Stir until combined. Transfer the turkey/pasta mixture into a 9 X 13 baking dish. Or individual oven-safe bowls, like what I did. I used 2 4oz and 4 16oz bowls. Baking time is the same.
  5. Bechamel sauce - In a warm pot, add butter and allow to melt. Add flour and whisk to combine. At medium heat, gently whisk constantly and add milk gradually until a smooth consistency is achieved. Add parmesan. Stir to combine. This should take about 10 minutes. When nice and creamy, remove from heat.
  6. Gently pour the bechamel sauce over the turkey (I used a ladle), ensuring an even layer on top covers the meat completely from corner to corner.
  7. Bake for 30-40 minutes until cream sauce is puffed up and golden. Let stand for about 10 minutes before serving.

 

Want some?

 

First bite

 

Recipe adapted from Everyday Food

 

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