Lemon Tahini Bok Choy & Peppers

Lemon Tahini Bok Choy & Peppers

This is a vegan recipe!  I know, maybe not that big a deal to some people but I’m sort of a carnivore.  This is so delicious it can be served alongside pretty much any dish you enjoy.  Truthfully, my carnivorous tendencies are changing, albeit slowly.  My mind set is still that I think of what meat or protein I want to cook, then I work the rest of the meal around that.  However …. I’ve noticed that ever so slowly, my meat or protein is shrinking.  Tonight I served this veg dish along with pork cutlet and tonkatsu sauce.  A 3 ounce pork cutlet served both my husband and I, without either of us feeling like anything was missing …. changes are coming and we are right on board.

SAUCE – serves about 4

  • 1 tsp toasted sesame oil (plus extra for cooking)
  • 2 tbsp tahini paste
  • 1 lemon, juiced (start with 2 tbsp)
  • 1/4 tsp chili flakes
  • 2 tbsp water
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • bok choy, onion, red pepper
  • toasted sesame seeds for garnish

To make sauce, whisk together all ingredients until smooth, taste and adjust seasonings.  It is hard to correct if you have used to much lemon, so start with 2 tbsp and if you like it “lemony”, add a bit more.

Lemon Tahini Bok Choy

Wash veg thoroughly, (those bok choy have a tendency to hide grit).

Heat fry or sauce pan, add onion, and saute lightly, add bok choy and peppers, drizzle with a bit of extra sesame oil.  Cook for 4-6 minutes, just until crisp tender.

Remove from heat and drizzle sauce over top, then sprinkle with sesame seeds.

Warm Kale Salad

I wanted to credit Joni for this delicious salad – served warm or at room temperature, but she insisted I give the credit to her sister Brita, who originally came up with this – regardless of who gets credit, I will happily take it now as I post it and recreate it in my own kitchen! So delicious, and like lots of salads it is easy to adapt with whatever you have on hand or in your fridge.

This delicious salad is equally great served warm or at room temperature.

This delicious salad is equally great served warm or at room temperature.

Kale (chopped and massaged)
spinach
pears (bite size pieces)
dates (diced)
almonds (roasted and roughly chopped)
feta

onion, garlic, asparagus & cherry tomatoes

Saute onion until translucent, then add garlic and asparagus and cook only until asparagus is tender crisp, add cherry tomatoes, stir and remove from heat.

Dressing:

1/3 cup olive oil
juice and zest of 1 lemon
1/4 cup Bragg’s
salt and pepper to taste – be cautious with the salt tho as both feta and Bragg’s will be a bit salty

Combine all ingredients – tossing in a large bowl with warm onion/garlic mixture and dressing.

This salad is so delicious and packed with nutritious bites that it can easily be a full meal – if you like add shrimp or cooked chicken, maybe a little quinoa??

Blueberry Pecan Oat Muffins

Nailed it!  Blueberries are in season right now, and that means deliciousness ….. blueberry ice cream, blueberry pie, and naturally – blueberry muffins.  The coconut and lemon really bring the tastebuds out to party.  I had a craving for blueberry and lemon together … then thought of the oat flakes I love in muffins so created this recipe out of a mash up of my other muffin recipes.  Let me know what you think.

Pecan crumble gently pressed on - muffins are ready for the oven.

Pecan crumble gently pressed on – muffins are ready for the oven.

1 1/2 cups all purpose flour

1/2 cup large oat flakes

1/2 cup raw sugar

1 tbsp baking powder

1/2 tsp kosher salt

1/4 cup toasted chopped pecans

1/4 cup toasted medium shred unsweetened coconut

zest of 1 lemon

1 large egg

1 cup milk

1/2 cup melted coconut oil

1 tsp vanilla

1 cup fresh (or frozen) blueberries (plus 12 fabulous looking berries for topping)

TOPPING

3  tbsp toasted chopped pecans

3 tbsp toasted medium shred coconut

1/2 tsp cinnamon

2 tbsp raw sugar

1 tbsp softened butter

Combine all topping ingredients and set aside.

In large mixing bowl combine first 8 ingredients and whisk to blend.

In smaller bowl beat egg, add milk, vanilla and melted coconut oil.

Gently mix liquid ingredients into dry, being careful not to overmix.  Stir in blueberries.

Once just combined, fill prepared muffin tins, and press a bit of topping into each muffin – adding 1 blueberry to the center of each muffin.

Bake at 375 for 20 minutes.

Insert a toothpick – if it comes out clean, remove from oven and allow to cool for 10 minutes before removing from muffin tin.

Blueberry Pecan

Ginger Cake with Lemon Sauce

Sometimes an old fashioned, tried and true ginger cake is so comforting you wonder how it hasn’t been made for a while! Moist and delicious this is the perfect recipe, topped with Lemon Sauce and a bit of whipped cream to create an amazing bite.

Made for Auntie Brigette's 88's birthday dinner, this moist delicious ginger cake was delicious - thanks Vivi!

Made for Auntie Brigette’s 88’s birthday dinner, this moist delicious ginger cake was delicious – thanks Vivi!

1/4 cup butter
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp salt
1 tsp baking powder
1 1/4 cups flour
1/2 tsp baking soda
1/2 cup molasses
1/4 tsp baking soda (YES – again)
3/4 cup boiling water
1 egg, beaten

Cream together butter and sugar.
In separate bowl mix spices, salt, baking powder and flour
Beat first baking soda into molasses until foamy and add to butter mixture
Add the second 1/4 tsp of baking soda to the boiling water and stir well
Add baking soda mixture alternately with flour mixture to butter/molasses mixture
Fold in beaten egg – the mixture will be thin

Pour into greased and floured loaf pan or 8 inch round pan.

Bake at 400 for 30 minutes.

When out of oven dust with icing sugar

LEMON SAUCE

1 lemon, grated rind and juice
1 1/4 cups boiling water
2 tbsp cornstarch
1/2 cup sugar
pinch salt
2 tbsp butter

Add lemon rind to boiling water, reduce heat and simmer for 5 minutes. In a small bowl mix cornstarch, sugar and salt. Add water gradually – stirring constantly.

Return to saucepan and cook over medium heat for 10 minutes until thickened. Lower heat and cook 5 minutes longer. Remove from heat and stir in lemon juice and butter. Serve warm over ginger cake.

Angel Hair Pasta with Shrimp, Capers and Tomatoes

This pasta is quick, light and easy. Most of these ingredients are things I have on hand anyway, so as a last minute dinner it always works – add a fresh, crisp green salad and some garlic toast and your meal is perfect.

Plump juicy shrimp, fresh tomatoes and spring onions combine with capers for a quick easy dinner.

Plump juicy shrimp, fresh tomatoes and spring onions combine with capers for a quick easy dinner.

Put on a large pot of water to boil – salt only once it has come to rolling boil.

While waiting for the water to boil, heat a fry pan and stir in:

1/4 cup olive oil
1/4 cup butter

Once melted, stir in
4 garlic cloves, thinly sliced
when lightly brown, stir in
1/4 tsp crushed red pepper, stir for 30 seconds and add:
3 pounds large shrimp – shelled and deveined
Stir occasionally and cook only until shrimp are cooked through – around 3-4 minutes.

Season with salt and pepper
Finish with 2 tbsp fresh lemon juice and a knob of butter.

Stir well and set aside.

By now your water has come to a boil and you are ready to cook your angel hair pasta – add a generous amount of salt to water, then pasta (enough for 4). Cook for time listed on your pasta container – being careful not to overcook. Drain – reserving 1 cup of the pasta liquid.

Return the pasta to the pot, toss in the shrimp mixture, including and juices, along with:
2 small tomatoes, coarsely chopped
2 tbsp capers
green onions, thinly sliced
1/2 cup crumbled feta cheese

Stir well, adding pasta water as needed to loosen the sauce up a bit and season to taste with salt and pepper.

If you don’t have any frozen shrimp on hand, this works really well with chicken too!

Raspberry Coconut Oat Muffins

Be prepared for your house to smell fantastic when these are baking – pretty difficult to wait for them to cool enough to eat!

Delicious muffins - loaded with coconut and raspberry with just a hint of lemon to brighten them up.

Delicious muffins – loaded with coconut and raspberry with just a hint of lemon to brighten them up.

INGREDIENTS:
1 1/2 cups of white flour
1/2 cup oat flakes
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup of coconut oil, melted
1/2 cup of brown sugar
2 large eggs
3 overripe bananas
1 1/2 tsp vanilla
zest of 1/2 lemon
1 tbsp lemon juice
1 cup of sweetened shredded coconut, divided
Fresh raspberries

DIRECTIONS:
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray or line with paper liners. (you can also use coconut spray)

In a small bowl, combine the flour, oat flakes, baking soda, salt, and cinnamon together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined, finishing with the lemon zest and juice.

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that - but baking I tell her,  must be precise!

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that – but baking I tell her, must be precise!

Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut, 1 cup fresh raspberries, and gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Add one fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.

Place into the oven and bake 20-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack.

Raspberry Lemon Muffins with Pecan Streusel

Muffins are a great way to start the day, or a perfect snack – go ahead and try these, you will make them your house favourite! Swap out the raspberries for blueberries, or chop any fruit in season – such a versatile recipe.

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Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped pecans
1 teaspoon finely grated lemon peel
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk ** see below
1 tsp vanilla
1 tablespoon grated lemon zest
1 1/2 cups fresh raspberries

** If you don’t have buttermilk (and I usually don’t!) squeeze about 1 tbsp lemon juice into a 1 cup measure, add 1 tablespoon plain yogurt, whisk well and add milk to reach 1 cup.

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine, add vanilla. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the raspberries so the berries do not break and scoop into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the muffin tins for 10 minutes, then remove and cool on wire racks.