My son loves muffins but seems to detest zucchini so I like to hide it in mini muffins. I just add a few chocolate chips and he doesn’t even know the zucchini is there. These are quick to make for an easy snack. I love the combination of buckwheat for flavor and brown rice for lightness. I always keep ground flax seed on hand in the fridge so if I run out of eggs, I can always substitute.
I looked around the internet for making blush and discovered I had everything in my cupboard for this simple mix. I have an olive toned skin and found this color was very nice and smooth. I don’t have beetroot powder at home at the moment but I’ll be adding that next to my blush for that rosy glow.
For years, I didn’t seem to understand how to keep the chicken moist while baking. Fortunately, my intelligent husband showed me that stuffing the chicken with lemons keeps the meat moist and delicious everytime. It’s easy , fast and works everytime. Of course, the secret to great tasting chicken is buying an organic, hormone antibiotic chicken that is vegetarian fed. There is such great flavor in these little chickens, I can even roast the carcass up and make great tasting stock for soup the next day.
First rinse and pat dry chicken. Cut up 2 lemons into quarter and stuff chicken. If you have fresh herbs like rosemary or thyme, you can stuff that in the chicken cavity as well. Next, cover the body in olive oil, salt and pepper and paprika if you have it. I particularly like smoked paprika as it has a great flavor and helps to make the skin a beautiful golden brown.
In a preheated oven of 425 degrees, I place the chicken in the center rack and leave in for 1 1/2 hours. The timing seems to be about the same as these little roasters aren’t that large. If you want to be sure the chicken is cooked, try pulling the leg away a little and poke to see if the juices run clear. I like to heat up 2 cups of the kitchen basics chicken stock in a pot with a little brown rice flour to thicken it. When the chicken is out of the oven, you can pour the remaining juices from the chicken into the stock and you’ll have great gravy. Add a little salt to taste. This time I served it with roast potato fries and green beans with a beautiful homemade garlic mayonnaise. These recipes will be listed soon.
After reading about the amazing health properties of fermented cabbage, I looked to Kimchee for inspiration. I have to admit I’m not a big fan of any soya sauces or fish sauces so I omitted the fishy taste and still got the kick of the hot chilies. Traditionally, you’re supposed to use korean chili powder but I found using chili flakes just as satisfying. This really is easy to make once you have a big jar to make it in. I went to super store and found a large jar with a rubber seal lid for about $10 that seems to be just the right size for one smaller savoy cabbage.
The traditional recipes call for radishes but I discovered firm pears have a similar quality in texture and also add a little sweetness. The first thing you have to do is cut up the cabbage in rough chunks and salt it with water. It has to be fully submerged in the water for the salt to really soak in. I left my cabbage soaking for a bout 2 hours before I rinsed it off.
I used a plate to weigh down the cabbage. Most recipes say to use unchorinated water but I found mine worked with tap water..it just took a little longer.
Once rinsed, I added 4 TBLS of red chili flakes, 2 sliced pears and grated ginger. They suggest using gloves to mix it up but I’m brave and got in there with my hands(just don’t rub your eyes!) Once mixed, I stuffed it as tightly into the jar as possible leaving about 1/2 inch of airspace at the top. I added water pushing it all down until it was all submerged in water.
I sealed the jar, put a plate under it and everyday used a clean finger to push down the cabbage. This helps the cabbage to ferment. You’ll notice some action on about day 3. Some people seem to have sauerkraut in less than a week but I found it took almost 2 weeks in my cold house for the cabbage to acquire that lovely sour taste.