Archive for the ‘Food’ Category

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad

Really, the title of this post should be harissa roasted sweet potatoes, wild rice, arugula and lemony tahini dressing with marmite cashews, because these are the components in this delightful fall time salad, but obviously that is too long a title.

Sweet potatoes, harissa, tahini, lemons, wild rice, cashews…all together sounds a tad complicated but such is the wonderful versatility of salads – you build a great salad when ingredients complementary to each other work spectacularly well together and then you marry them in a fine zesty dressing.

When you get the formula right, salads are usually healthy, veggie-full and deliciously satisfying.

Roasted Sweet Potato and Wild Rice Salad

This is one of those salads; it’s nourishing and enlivened with North African flavours, harissa and tahini.

Beta-carotene rich sweet potatoes are coated in harissa and roasted till golden brown and tossed in a lemon-tahini dressing with wild rice and arugula and cashews.

The creamy lemon-tahini dressing is tangy and refreshingly addictive, just the kick this salad needs.
Add two tablespoons of hot water to the dressing when making it if you prefer your dressing thinner.

You will love the textures in this salad; the chewiness of the wild rice, the crunch of cashews, the potatoes are crispy on the outside and creamy inside.

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad Roasted Sweet Potato and Wild Rice Salad

And the flavours… oh the flavours, this roasted sweet potato and wild rice salad is sweet, savoury, spicy, nutty and warm.

I knew this would be a great perfect salad for this time of year. I love warm salads and sweet potatoes plentiful at the market right now.

I’m having a moment with harissa right now; I love how it livens up salads, soups, stews etc.
And for the cashews, feel free to use regular roasted cashews, I was lucky to have marmite ones on hand.

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad

Orecchiette with Capers and White Wine

Orecchiette with Capers and White Wine

I must admit, and maybe it’s the clean crisp autumn air and foliage, but it takes me a while to get into the swing of seasonal cooking in the fall, all I really want to do is to go for long walks and sleep when the cold weather hits.

Sure, I’ll manage to scrounge up something every once in a while and scrape by, but I can’t seem to get excited about squash and pumpkins, probably because I’m not quite over summer’s colourful produce. Like I said, it takes me a while.

In the meantime I tend to fall back on quick meals with simple flavours. I love pasta! It’s easy and versatile enough not to get boring.

Orecchiette with Capers and White Wine Orecchiette with Capers and White Wine
Orecchiette with Capers and White Wine

This orecchiette with capers and white wine wasn’t planned; it’s one of those meals that come together naturally from riffling through the pantry.

It’s modest – pasta, olive oil, capers and a splash of white wine to boost the flavour.
The sauce sticks generously to the pasta thanks to its distinct domed shape making every bite delightfully tasty.

It goes splendidly well with a heaping of a quick-tossed salad for an easy weeknight meal.

Orecchiette with Capers and White Wine Orecchiette with Capers and White Wine

Orecchiette with Capers and White Wine

The Weekend List: #2

Desserts
Dessert: Mango lime tart, Lemon tart and Baba au rhum

Happy weekend! It’s turning out to be a pleasantly dry weekend we’re having, which is especially nice considering the last week of heavy rain, wind and flooding we’ve had.

I’m taking advantage of the clear skies by being outside, exploring the city and going on little hikes, and adjusting to the cooler temperature. Hope you are having a great weekend wherever you are.

I always thought I was weird but perhaps this funny but insightful piece explains why I prefer cooking just for me

2nd graders dine at a Michelin star restaurant, how adorably cute

If you love Paris and are a hopeless romantic like I am, then this book will make your heart sing

Add pinch of cardamom to your lentils… and other rules for spice and food pairings

This is how you maintain a long-term blog… commitment, consistency and a point of view

Dear little daughter: I love W.E.B. Du Bois’ words to his daughter; I go back and reread it every so often

What kids around the world are eating for breakfast – it was mostly buttered bread, milky tea and hot chocolate for me

Sometimes ordering coffee in French is so daunting; oh how I wish I had found this how-to video a month earlier

And finally, don’t you just love heart-warming Christmas ads?

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins

I love autumn mornings; especially at dawn when it’s foggy and quiet with daylight just filtering in.
It feels familiar, like the cold dry harmattan mornings from my childhood.

This is also my favourite time to bake, the world is perfect in that still solitary moment when I get to do what I absolutely love.

Orange Poppy Seed Muffins

I rarely plan ahead for breakfast, I reckon a lot of people don’t, not in the way we plan dinner.
For breakfast, I usually go with whatever I can whip up quickly, dry cereal and nut milk most of the time, or coffee and pastries when running errands or traveling.

But on those special weekend mornings, I do plan ahead for breakfast.

I take a few days and decide what to make, sifting through cookbooks and collected recipes for that perfect something… a cake perhaps or waffles, socca or these delightful orange poppy seed muffins.

I knew I’d love these muffins for a lazy weekend breakfast, they are those kind of muffins… the kind that doesn’t require a lot of effort, smell heavenly while they bake and taste divine.

Orange Poppy Seed Muffins Orange Poppy Seed Muffins
Orange Poppy Seed Muffins

They’re subtly tangy from an infusion of orange juice and zest, moist from mashed bananas and flecked with toasted poppy seeds for added crunch and texture, with hints of warming spices.

It’s the kind of muffin that makes breakfast special, I love it when the house awakens to the smell of these muffins baking.

They’re a treat with freshly brewed coffee… homemade lattes are the best!

And on those lazy, lazy Saturdays of rain and gloom… I curl up under the covers and read a good magazine from cover to cover and while away the morning.

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins Orange Poppy Seed Muffins
Orange Poppy Seed Muffins

Wheat Berry Breakfast Porridge

Wheat Berry Breakfast Porridge

October flew by so fast it feels as if I blinked one September morning and November rushed in.

This was supposed to be the lull between the haze of summer and the crazed holiday season, the past two weeks have been a blur of transitions, from coming home and being sick for a few days to settling into the damp grey autumn landscape.

I’m getting back into the swing of things, slowly, I haven’t cooked a proper meal yet – still imagining that black eyed pea stew with harissa, cumin and fried sage… maybe this weekend.

The good news is, I’m managing breakfasts just fine – I’m usually excited for breakfast this time of year because porridges and hot cereals, which I utterly love, are better suited for fall and winter.

Wheat Berry Breakfast Porridge

Porridges are warming, comforting and hearty; ideal for starting off a cold dreary day.

Although I’d heard of wheat berries, I didn’t really discover it until this summer when I had it in an amazingly good salad and it was pleasingly chewy and nutty. I knew I’d love it for breakfast, cooked in a thick, rich, sweet porridge.

This wheat berry breakfast porridge can also be made overnight in a slow cooker too. The ‘berries’ absorb the sweet creamy almond or coconut milk it’s cooked in, it tastes sumptuous.

I love the chewy texture of wheat berries, it has a nice crunch to it, it’s nourishing and keeps me energised throughout the morning.

I grate a little dark chocolate over mine with a little more milk, and it gets chocolaty and yummy

Wheat Berry Breakfast Porridge Wheat Berry Breakfast Porridge
Wheat Berry Breakfast Porridge

Wheat Berry Breakfast Porridge


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