I didn’t have time to bake a pie or cake but had a craving for that in-season pumpkin flavor so I came up with this super easy and festive desert treat.
I had some pumpkin butter in my fridge, vanilla ice cream in the freezer and candied pecan nuts. I mixed a cup of vanilla ice cream with 1-2 tablespoons of pumpkin butter in my blender for a few seconds, filled two mini serving bowls and sprinkled some crushed up pecan nuts on top. The awe factor I received was well worth the total of 3 minutes that this idea-to-finish desert took. Pumpkin and Pecan pie all in one tiny quick treat!
Quinoa is my comfort food, there are so many ways you can prepare and make quinoa fun, tasty and exciting! Today I played with beets, lentils, brussel sprouts, broccoli, spinach, basil and Dubliner cheese.
After gently washing the quinoa and lentils, I add it to my stove top saucepan with some sea salt and a little bit more water than the package says. While bringing the water to a boil, I chop up the beet into tiny cubes and add to the water. The beets need to cook with the quinoa a little longer than the rest of the veggies, and it turns the quinoa into a vibrant beautiful pinkish red hue. Half way into the boiling process, about 8 minutes, I add freshly chopped brussel sprouts, baby broccoli and season with lemon pepper. Once the quinoa and veggie mix is all cooked together and the water is gone, I take the pan off the stove and add in lots of fresh spinach, fresh basil and a few handfuls of grated Dubliner cheese. The more taste and tang the cheese has, the more flavor your quinoa will have, it’s all a matter of personal taste. I’ve discovered that a sharp cheese works best, in Sweden I like to use Västerbottensost.
I finish off my quinoa with an added dash of lemon pepper, a squirt of California hot sauce and top it with avocado and daikon radish greens. Yum!
I cut half of my humongous beet into tiny strips and baked them with sweet potatoes, lentils, red cabbage and Japanese pears at 360 F for about 25 minutes. When the beets started to get soft and ready I added a few handfuls of shredded jalapeno goat cheese, walnuts and heirloom tomatoes.
To finish off the dish I drizzled some Creme de Balsamico over the beets and served them with baked salmon cuts.
Raspberry and white chocolate scones topped with a strawberry glaze.
Lemon Pancakes drizzled with Vanilla Pomegranate cream, topped with quinoa puffs and lemon zest.
I added raw fiber to my lemon pancake batter (made with almond milk)
and put a fresh spin on an old traditional Swedish vanilla cream (vanilj kräm) by adding pomegranate powder. It felt more like summer than fall this morning; sweet and tart!
After a few errands needed to end the work week, the rest of the afternoon called for baking therapy and Vanilla Peach Cake Pops.
I made a dozen vanilla cupcakes and peach frosting, combined the two into cake balls and coated them in Wilton candy melts. Some called for a more tropical approach, organic unsweetened coconut flakes,
seems like it’s been a theme lately and some for the familiar fun ice cream sprinkles imported from ICA Solbo, Sweden.
Good to know fact; Candy Melts are vegan.
They were a big hit at a celebration with Friends.
We eat more Salmon than any other fish and I try to do something different every time. One of our favorite is wild caught Atlantic salmon, baked with my a blood orange ginger glaze and topped with crushed candied walnuts. A delicious sweet and spicy glaze that works well with the natural flavor of salmon.
For the glaze; I use a few tablespoons of ‘blood orange marmalade’, add at least one or more tablespoons of fresh grated ginger and top that off with a squeeze of lemon juice and some squirts of California Just Chili hot sauce.
I mix it all together and spread the glaze evenly over the lightly salted salmon cuts. To finish it off, sprinkle some crushed candied walnuts and then bake the salmon in the owen at 350 degrees F, for 10-15 minutes and it’s done!
I needed that boost of nutrient packed warm crispy veggies as I was slumping down my desk chair wondering if I missed lunch. I must have since the sun was starting to glare my screen the way it does around 2 in the afternoon if I’ve forgot to close the blinds. It had to be simple, quick and healthy and my go-to is usually; any vegetable I can find in my fridge with olive oil, herbs and Parmesan cheese for 15 minutes in the owen. I eat A WHOLE LOT of sweet potatoes and brussel sprouts, they are two constant vegetables in my fridge. Healthy, fun and oh so yummy! I added some baby broccoli, yellow peppers and heirloom tomatoes with a dash of lemon pepper and sea salt. About 12 minutes in, I tossed a handful of grated parmesan, fresh basil and micro greens on top and let it all melt together.
Parmesan makes the world go round. I served my symphony of gooey yet crispy vegetables with a few spoonfuls of peach chutney and a splash of California Just Chili Hot Sauce I freak’n love my hot sauce. Lunch time!
The Pineapple Chutney from last weekend was a big hit and disappeared fast, so I decided to go nuts and have myself a little Chutney Weekend. Armed with habanero, bell peppers, more pineapple and yes, peaches! why not? must work just as well I was thinking. I got to work and voila! Now I have both Pineapple and Peach Chutney to last me for weeks.
On our way home from the Art Walk we found some fresh swordfish at our local Fish Market. I decided to throw a little tropical fiesta and marinaded the, cut into cubes, swordfish in my Coconut Key Lime Sauce. For dipping, I composed a Pineapple Habanero Chutney. The warm sweetness of the coconut sauce paired with the tangy, sweet and spicy chutney turned out to be a home run!