Wednesday, December 13, 2017

Salmon Sunset Delight for Two




Salmon Sunset Delight for Two

3/4 pound of salmon cut in two pieces
Sprinkle with curry powder
Marinate two hours or overnight in cup and a half of squeezed lemon.

Bake at 350 for 35-40 minutes

During baking, brush or spoon on your favorite BBQ sauce.

Yum!

Tuesday, December 12, 2017

Carrots in Sunset





Honey Garlic Roasted Carrots

INGREDIENTS

          2 pounds carrots, tops chopped off or to 2 inches
          1/4 cup apricot preserves
          2 tablespoons honey
          2 tablespoons olive oil
          1 tablespoon butter, melted
          1 teaspoon balsamic vinegar
          1 teaspoon garlic powder
          1/4 teaspoon ground mustard
          1/4 teaspoon thyme leaves
          1/8 teaspoon ground cumin
          1/8 teaspoon pepper

Preheat oven to 375 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Add carrots to the center. Set aside.

In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer.

Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes. 

Roast longer for more caramelization. Garnish with fresh parsley if desired.


Monday, December 11, 2017

Moody Marmalade















Marmalade Chicken Roast
·       
    6 drumsticks, 6 wings.

For the marinade:
·       2 tbsp clear honey
·       3cm/1¼in piece of fresh ginger, peeled and grated
·       1 garlic clove, crushed
·       1½ tsp Chinese five spice 
·       2 tsp soy sauce
·       3 tbsp orange marmalade 
·       ½ tsp grated orange zest
·       1 tbsp sesame oil

Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally. 

Preheat the oven to 200. Transfer the chicken into a roasting tray with a couple of spoonsful of marinade. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary.

Chasing Clouds






Sunday, December 10, 2017

Perspective in Persimmon


Butter mixed in the middle.

Cooked to perfection.


Recipe for Persimmon Muffins

2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food)
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
2 large eggs plus 1 egg white
10 tablespoons unsalted butter, melted, or vegetable oil
2/3 cup plain yogurt 

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half. 
Scoop out the pulp and mash until smooth.

Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).

Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins 
or 14 to 18 minutes for mini muffins. 


Thursday, December 7, 2017