Saturday, July 31, 2010

Wednesday, July 28, 2010

This is what happens when I'm left alone with my thoughts.

Who would ever think that a cat wearing a pair of leg warmers would send my mind a flutter. So this is what I worked up.

Kitty Leg Warmers.






Friday, July 23, 2010

Let's try something a little easier.

Since my Beet Ravoli was an epic fail, I'm trying something else. Something I know I can't screw up.

I found this recipe and I love it.

Spiced Chicken with Tabouli, Yoghurt and Lemon

By Jill Dupleix
From HealthSmart Magazine

Serves 4

Masses of parsley and mint make this Lebanese tabouli a brilliantly healthy salad. Look for fine-grained, lightcoloured burghul in health-food stores, Turkish, Greek and Lebanese food stores, and larger supermarkets. 100g fine white burghul (bulgur wheat)

Spiced chicken with tabouli ingredients

4 chicken breasts, skin on
1 tsp smoked paprika
2 tbsp olive oil
Sea salt and pepper
Good bunch of parsley (about 75g)
Washed handful of mint leaves
4 spring (green) onions, finely chopped
3 tomatoes, finely diced
100ml natural low-fat yoghurt
1 lemon, quartered
Paprika, to serve
For the dressing:
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground cinnamon
1⁄2 tsp sea salt

Spiced chicken with tabouli preparation methods

Rinse the burghul, cover with 250ml boiling water, stirring, and leave for 30 minutes to soften.

Heat the grill.

Mix the paprika, sea salt, pepper and olive oil and use to brush the chicken.

Grill gently until cooked through, about 15 minutes, turning once.

Whisk the dressing ingredients in a large bowl.

Drain the bulgur, squeeze out excess water and toss in the dressing.

Cut off any heavy stalks from the parsley and mint, then chop.

Add the parsley, mint, spring onions and tomato to the burghul and toss well.

Slice the chicken and serve with the tabouli and lemon.

Add a spoonful of yoghurt and scatter with paprika

Thursday, July 15, 2010

Blueberry Rhubarb Crisp

The Shelton Farmers Market strikes again. This time it was some beautiful fresh rhubarb and blueberries. Both wonderful things, so I figured why couldn't they be wonderful together.

So with my BFF google by my side I started to dig. And came across this recipe.

I can't tell you how wonderful it was. With the tang from the blueberries and the tangy rhubarb with the sweetness of the sugar it was fabulous.

I just wish I took some good pictures of it. But here's what it should of looked like.

Image and video hosting by TinyPic

Beet Ravoli.

I bought some beautiful fresh beets on Saturday at the Shelton Farmers Market so now I've been trying to figure out what to do with them.

I found the perfect recipe, beet ravoli. I can't wait to try it out. The only thing I'm going to do a little different is after the ravoli are cooked I'm going to sautee them with the beet greens.

I'll let you know how it turns out.