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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Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto

Dec 16, 2011 by

Every now and again I tend rebel. I’ve been using recipes because that’s how I learned to cook. But some days I just want to throw caution to the wind and follow my heart and do what comes to mind. And that’s exactly what I did. I gave my friends on Facebook a quick peek at what I prepared. Because I didn’t follow a recipe, I don’t have a fancy name for it so the ingredients will have to do for now.

On my recent grocery shopping trips, I picked up a few items just for fun. White/Black Truffle Extra Virgin Olive Oil and Smoky Paprika Chipotle Seasoning. Both completely out of my comfort zone but I’m all about expanding my horizons. The risk was well worth it. Although I did hold back, just a little.

I used Kale for the “pesto” because I really like the health benefits and it has a nice flavour. However, after smelling the Chipotle seasoning (that bad boy is strong), I opted to leave the cheese and any form of nut from the pesto. Traditional pesto consist of  Basil, Parmesan or Romano Cheese, Olive Oil, Pine Nuts and Garlic. It makes me smile to myself and ask the question – is it still really pesto if it doesn’t have cheese and nuts? Ah well. It tasted great so I’m still calling it pesto. There. I’ll try it with all the ingredients next time.

 

Black / White Truffle Extra Virgin Olive Oil

Smoky Paprika Chipotle Seasoning

Smoked Paprika Chipotle Chicken

 

 

Kale Pesto

 

5.0 from 2 reviews
Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto
 
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A spicy meal suitable for any day of the week
Author:
Recipe type: ntrée
Serves: 4
Ingredients
  • 5 Chicken Breast Cutlets
  • 2 Tbsp Smoked Paprika Chipotle Seasoning
  • Salt & Pepper
  • 3 Cups Spirali Pasta (Or any pasta you have - Penne or Fusili)
  • 1 Cup frozen Kale, defrosted
  • 2 Tbsp White Truffle Olive Oil
  • ½ Cup Frozen Sweet Corn, thawed (optional)
Instructions
  1. Prepare Pasta according to package instructions
  2. Season chicken on both sides with salt, pepper and chipotle seasoning.
  3. In a large skillet, cook chicken for about 5-7 minutes on each side or until chicken is cooked through and juices run clear.
  4. In a small food processor, combine Kale and White Truffle Olive Oil.
  5. Drain pasta. Add Kale and toss to combine. Season with salt and pepper.
  6. Cut chicken into strips. Serve with pasta and corn as garnish if desired.

 

Smoked Paprika Chipotle Chicken, Pasta, Kale Pesto & Sweet Corn

 

There’s no need to panic if you didn’t plan dinner tonight. The possibilities are endless…

 

 

 

 

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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
 
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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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Seared Scallops with White Kidney Beans & Spinach

Nov 30, 2011 by

Seared Scallops with White Kidney Beans & Spinach

 

Cooking brings me such joy and calm. Looking at beautiful photographs of food, and envisioning how I’ll prepare it inspires me to make what I see or to do something similar. I like to use ingredients that are available to me in the moment. For this recipe, adapted from Cooking Light’s Mix & Match Low Calorie Cookbook,  I pretty much had everything available. Except the Scallops! They look tasty and I’ve read that they have a really mild flavour. So off I went to get these scallop things from the supermarket. Scallops are generally available year round – fresh or frozen.

Scallops are a great source of : Protein, Omega-3 Fatty Acids, Vitamin B12, Magnesium and Potassium. It’s good to know how what you eat benefits your body, don’t you agree?

 

Ingredients:

2 Tbsp Olive Oil, divided

1 LB Sea Scallops

1 Onion, finely chopped

2 Cloves Garlic, finely chopped

1/4 Cup Dry White Wine

1/2 Cup Low Sodium Chicken Broth

1 Can White Kidney Beans, rinsed and drained

2 Cups Baby Spinach

Salt & Pepper for seasoning

 

Preparation:

Rinse scallops well and pat dry. In a medium-sized skillet, heat olive oil over medium heat. Season with salt and pepper on both sides. Cook on both sides  for about 2 minutes or until a nice golden colour is achieved. Set aside and keep warm. You may have to do this in batches so that you don’t have too many scallops in your skillet at one time.

Using the same skillet, add the remaining oil and saute the onions for about 2 minutes. Add the garlic and combine. Add wine and cook until most of the liquid has been reduced, about 2 minutes. Add broth and beans, allow to cook for 2 minutes. Add spinach and cook for about a minute or until it wilts nicely.

Remove from heat. Add additional salt and pepper, if needed.

I can’t believe how velvety these scallops were. Very mild and almost sweet! I enjoyed this meal and I bet you will too.

 

Lyn

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Brownies with Cream Cheese Swirl and Chia Seeds

Nov 21, 2011 by

Brownies with Cream Cheese and Chia Seeds

It’s been a while since I’ve baked something new and different. For the past little while, I’ve been baking things I know my friends and family love  like Ginger Carrot Bread or Apple Raisin Mini Muffins. After watching an episode of my favourite cooking show Everyday Food, I knew I had to try this recipe – especially since I don’t remember ever making Brownies before. (Seriously. No joke.) I wanted to put a slight twist on it by throwing in some Chia Seeds to see how it would come out. I wondered how different it would have come out if I had soaked the seeds first, but I guess I’ll find out the next time I make it. That way I’ll see which way worked out better. All in all, it was tasty. And the kids ate it. Yes! I got some fiber into them! 😀

 

For those who haven’t heard about Chia Seeds – you’ll be happy to know that it’s in the Superfood category! They are an amazing source of: Protein, Calcium, Potassium, Iron, Omega 3 and Omega 6 Essential Fatty Acids. These are just a few of the wonderful benefits that Chia Seeds offer. Don’t you think you should try it, if you haven’t already?

 

Ingredients:

 

8 Ounces Semi-Sweet Chocolate
1 Stick Butter
Cream Cheese Mixture:
4 Ounces Cream Cheese at room temperature (I used reduced fat)
2 Tbsp Unsalted Butter
1 Egg at room temperature
1/4 Cup Sugar
2 Tbsp Unbleached All Purpose Flour
Dry Mixture:
1 Cup Unbleached All Purpose Flour
1/4 Cup Unsweetened Cocoa Powder
1/2 Tsp Salt
1/2 Tsp Baking Powder
1 Cup Sugar
3 Large Eggs at room temperature
1/8 Cup Chia Seeds

 

Preparation:

 

Pre-heat oven to 35o degrees.

 

Using a double broiler (heat-resistant glass bowl over simmering water) add stick of butter and semi-sweet chocolate. Allow to melt gently.

 

In a medium bowl, add cream cheese, butter, egg, sugar and flour. Mix until smooth and combined.
In a medium bowl, combine dry ingredients – flour, cocoa powder, salt and baking powder. Whisk to combine.
Remove melted chocolate from heat. Stir gently to ensure butter and chocolate are combined. Add sugar and 3 eggs. Add the dry ingredients.  Mix gently until flour is incorporated.

 

You’ll  need a 9-inch baking pan. Grease the pan using cooking spray. Using 2 pieces of wax paper, layer in the pan in the form of a cross (one vertical, the other horizontal), spraying between layers, and finally spraying the top.

 

Pour most of the batter into the baking pan. Place small portions of the cream cheese mixture randomly on top. In the spaces, put the rest of the chocolate mixture.  Using a sharp knife, make a pattern using a continuous line from one end of the pan to the other (lets say, from left to right), about 2 inches apart until you get to the bottom. Bake for 50-60 minutes. Use the wax paper to help lift the brownie out of the pan. The extra greasing should help it slide out nicely. When cooled, cut into squares. Serve and enjoy!

 

And there you have it! Easy does it. Although I liked how this turned out, I think I will try it again with soaked Chia Seeds as the raw ones gave a bit of a crunch. Perhaps I am the first to come up with a “crunchy brownie.” 😀
Until next time~ take care of you!

 

Lyn
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