Feeds:
Posts
Comments

While I am not a vegan, this recipe looks to amazing not to try. It’s from Nava Atlas‘ book Vegan Holiday Kitchen and it’s just one of three recipes from her book on my must make list. I think this one will be on the menu for tonight. 🙂

What you’ll need:

CILANTRO SAUCE

  • 1/2 cup tomatillo salsa
  • 1/2 cup cilantro leaves
  • Juice of 1/2 lime, or more to taste
  • 1/4 teaspoon salt
  • CORN FRITTERS
  • 5 medium ears fresh, uncooked corn
  • 1/2 cup gluten-free flour
  • 1/2 cup cornmeal
  • 2 scallions, chopped
  • 1 cup rice milk
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 small fresh hot chili pepper, seeded and minced, optional
  • Oil for frying

Directions:

1. Place the salsa, cilantro, lime juice, and salt in a food processor. Pulse on and off until the cilantro leaves are finely minced. Transfer the sauce to a small serving bowl.

2. Break each ear of corn in half; stand it on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients, except the oil, in a food processor. Pulse on and off until the corn is finely minced but not pureed.

3. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 21/2- to 3-inch rounds (this will be somewhat less than 1/4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a paper towel–lined plate. Repeat until all the batter is used up.

4. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on the fritters.

Advertisements

So I know all mother’s think their kids are talented, but seriously!!! This is fantastic!!! They ONLY thing I helped her with was the highlights in the hair. I think it’s AMAZING! You be the judge.

And while I’m tooting horns … here is a Bird on A Branch (in  water color) by yours truly “Mama Picasso” LOL. 🙂

Olivia Picasso :)

So after my first attempt at drawing (see Flamingo post) I took a trip to Michaels Arts & Crafts store to pick up real art supplies. No more crayons for me. I bought a sketch pad, oil pastels, water color, an assortment of brushes, and a pad for water colors. It turns out, my 6 year old daughter Olivia is quite the talent as well. Here is her portrait of me. A water color masterpiece!!!

20120101-184049.jpg

At Olivia’s request for a peacock, here’s my second attempt at art. This time I used oil pastels instead of crayons. Slightly infantile but still … I’m pleased. 🙂

20120101-184131.jpg

I love my new hobby. Another activity I can enjoy with my daughter while spending quality time with her! I’ll try my hand at water color next.

Flamingo

Felt like drawing! One thing led to another, and this “work of art” is what came out of my daughter’s request for a drawing of her favorite bird …

20111230-225738.jpg

It came out really good. I’m just as shocked as you are! Now she wants me draw her a peacock!!! Wish me luck. 🙂

I’ve been slacking on my blog posts. Not because I’m lazy. I’ve just been insanely busy at work and in life. But I have been having tons of fun. And one of those fun filled days happened to be on Thanksgiving. This day started at 4am. Yup. 4am people. We did our annual pilgrimage to the Macy’s Thanksgiving Day Parade. And if you want a good spot in the front with an unobstructed view from big heads and children’s butts perched on top of their parents shoulders, you MUST rise and shine earlier than the sun does. But I guarantee, every minute of lost sleep, and the countless hours of waiting for the parade to begin is worth it!

This year I also took my “other daughter” Bianca. She’s really just my daughter’s best friend,but I love her as if she were my own. And after a night of giggling, they finally fell asleep at midnight, only to be up ay 4am. And if you can believe it,, they woke up bright eyed and bushy tailed. So without further ado, here are some of the pictures I took that day. Begins with the girls in their sleeping bags at 5am, and ends with the gluten free dinner I made right after I got home from the parade. That’s right people!!! You heard me. After the day I had, I ran home and cooked Thanksgiving dinner as well that day. And I put up the Christmas tree and was relaxing by 6pm. Supermom you might be thinking. You’re thinking right. I rock as a  mom!!! Enjoy!

  • ImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImage

Looks like I found a recipe for a gluten free thanksgiving meal with two of my favorite superfoods … chia and quinoa!!!! Holla! And I found a new website with many chia recipes. 🙂

Ingredients

  • ½ cup quinoa
  • 1 tbs olive oil
  • 1 white onion, finely diced
  • 2 cloves garlic, crushed
  • ¼ cup chopped walnuts
  • 2 tbs chopped sage
  • 4 chopped prunes
  • 1 cup water
  • 3 tbs chia seeds
  • Salt and pepper
  • 2 kg free range chicken

Method

  1. Preheat the oven to 220C.
  2. Thoroughly rinse the quinoa and drain off any excess water.
  3. Heat the olive oil in a frying pan and add the onion and garlic and sauté for 3–4 minutes. Next add the walnuts, sage and prunes and stir to combine. Add the quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer, cover the pan and cook for 15 minutes.
  4. When the quinoa is cooked, stir through the chia seeds, season with salt and pepper and fill the chicken with the chia and quinoa stuffing. Use a couple of toothpicks to pin the chicken skin over the cavity and secure the stuffing.
  5. Brush a little olive oil over the chicken, season with black pepper and place in the oven for 15 minutes. Reduce the heat to 180C and cook for a further 70 minutes basting the bird a few times during the process. Allow the chicken to rest in a warm place covered in foil for about 10 minutes before carving. Serve with accompanying mixed steamed veggies.
  6. Serving suggestion: Scatter chia seeds on Roast Chicken and vegetables.