Cumin Scented Black and Basmati Rice with Cumin Coriander Lamb Chops

Happy Mother’s Day to all the mom’s out there!

Wow it’s been a month since my last post.  Time sure does fly!  It seems Spring is being a little elusive this year.  We had a pretty good week weather wise last week so the radishes and spinach are starting to poke their way through the dirt. Still waiting on the beets and carrots and this dreary rainy weather isn’t helping.  I’ve been asking hubby for a cold frame for a little while now so the other night he whipped this one together for me.

The plan is to plant in late summer, early fall and have fresh veggies for some of the winter….Hopefully we’ll see some nice greens and carrots in November.

I thought I would try my hand at growing potatoes this year, so I was going to pick up some seed potatoes that is until I went to visit my parents yesterday.  Here’s what I found in their cold room.

You’re not seeing things, that would be little baby potatoes already growing on the wrinkled old sprouting potato.  Apparently it’s pretty easy to grow potatoes, no sun, no dirt just a dark cool room.  Hopefully I don’t kill them when I plant them.

I made this recipe a few weeks ago using black rice.  As some of my friends will attest to I have a “rice cupboard”.  I have them all red, black, wild, basmati, brown basmati, rice mixtures…. you get the idea. Strangely enough I really don’t eat rice all that often.  I have had the black rice in the cupboard for a while now so I figured it was about time I gave it a try.

Black rice,  also know as “Forbidden Rice” because it used to only be available to royalty.  Ancient emperors believed it would lengthen their lives and secure their thrones longer.  I don’t know about securing their thrones but it does appear to have some health benefits.  The purplish black pigment of the rice tells us it is rich in antioxidants known as anthocyanins .  These would be the same anthocyanins found in blueberries.  Black rice may actually contain more antioxidants than blueberries.  It is also high in fibre, lower in sugar and higher in vitamin E than other rice.  If you want to find it around here (HRM)  you can buy organic black rice at the Bulk Barn.

Cumin Scented Black and Basmati Rice with Cumin Coriander Lamb Chops

Lamb Chops

• 2 lamb chops
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/2 tsp dried thyme
• salt and pepper to taste

Rub both sides of the chops with the spice mixture.  Bring to room temperature.  Preheat skillet (cast iron works well) over medium heat.  I cook my lamb till it is done to medium.  When cooked through let stand for a few minutes so the juices can be absorbed back into the meat.

Cumin Scented Black and Basmati Rice

I cooked the rice in separate pots but you could probably do them together. I would increase the amount of brown butter though if you cooked them together.

• 1 cup brown basmati rice, rinsed and drained
• 1/2 cup black rice, rinsed and drained
• 1 – 1 1/2 tbsp butter
• 1 bay leaf
• 1 1/2 tsp ground cumin
• Finely chopped fresh cilantro to taste
• 1/2 small red onion chopped
• 2  cloves of garlic chopped
• water or chicken broth
• lemon slice

Cook black rice in water according to instructions.

For the Basmati

Melt the butter in your pot until it turns a light brown.  Keep an eye on it, once it turns brown it will quickly burn.  Add rice, onion and garlic. Stir until your rice is nice and toasty.  Add the cumin to the rice mixture, toast for about 15 seconds or so. Add the broth and bay leaf.  Cover tightly reduce heat and cook till liquid is absorbed.  Remove from heat and let stand for 10 mins or so.  Fluff with a fork, stir in cilantro, black rice and a squeeze of lemon juice.

 

You really should give black rice a try.

~ Jackie

 

 

 

 

Homemade Hazelnut Spread–aka Nutella

 

It always amazes me how quickly the weekends go by, and how my workdays seem to drag on forever.  I’ve said it before, but I would love to know who came up with the idea of a 5 day work week and 2 day weekend…. seriously what were you thinking!?

 

I’m sure many of you have had a jar of Nutella in your cupboards at one time or another.  I’ve had the odd jar of Nutella here and there but it was never a staple in my diet.  When I started seeing their commercials about how nutritious it is and how you should start your kids day off with a breakfast that includes Nutella I was skeptical.  I had never looked at the ingredients so the next time I was at the grocery store I checked.  Yes it does have hazelnuts, skim milk powder and cocoa but surprise they left a few out and guess what the first ingredient on the list is….. SUGAR !  This sugar would be processed white sugar of course. Then we have modified palm oil, whey powder, lecithin and vanillin.

PALM OIL – is not the same as coconut oil which is cold pressed and minimally processed.  Palm oil uses solvents in their processing.

LECITHIN –  When obtained from natural sources, Non GMO Soy (plant source) and Eggs (animal source) they are a good thing.  Lecithin contains choline which is a micronutrient the body requires and is important for heart health and brain development.  The problem is the lecithin used in processed foods is almost always derived from soybeans which are most likely genetically modified unless stated otherwise. The lecithin is extracted from the soy beans either mechanically or chemically using hexane (a solvent made from crude oil).

VANILLIN – Synthetic vanilla flavouring.  Today, most of the synthetic vanillin comes from various processes using guaiacol. It is derived from wood creosote (a yellowish, greasy liquid.)

So if you’d prefer to avoid these things you can make your own hazelnut spread. 

Hazelnut Spread

• 1 cup raw hazelnuts
• 2 tsp pure vanilla
• 3 tbsp cacao powder
• 4 tbsp maple syrup
• 1/8 tsp fine grind sea salt
• 1 tbsp coconut oil
• 1/2 cup milk (almond, hazelnut, milk any will work)

In a food processor or high speed blender process nuts till they start to form a paste.  You may have to scrape down the sides.  Add coconut oil and process till it starts getting smooth.  Add remaining ingredients.  Add milk in increments and process till it reaches the desired consistency.

That’s all there is to it. 

 

Even though all of the ingredients are natural you should think of it as treat not an everyday staple in your diet.

Have a good week!

~Jackie

Moroccan Lamb

The calendar is telling me it’s Spring but I’m just not feeling it.  Snow last night, and it’s cold and rainy today.  If this is Spring can we just skip straight through to Summer please! So in an attempt to bring some Spring inside I picked up a pretty bunch of tulips.  Fresh flowers just brighten up a room and who says they should just be for special occasions, so when you’re out and about today pick yourself up some pretty spring flowers.

I made this dish last weekend.  It was quick, easy, flavourful and best of all a one pot meal. 

Moroccan Lamb with Chickpeas

• 1 lb ground lamb
• EVOO
• 3 large leeks, thinly sliced and rinsed or 1 medium red onion, chopped
• 4 medium carrots thinly sliced (I used my mandolin)
• 4 cloves garlic, sliced
• 1 tsp ground cumin
• 3/4 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp cayenne (or to taste)
• 1 1/2 – 2 cups chicken broth/stock
• 1/4 – 1/3 cup red wine (optional)
• 1/2 cup dried cranberries  (golden raisins would work too. I would eliminate the soaking step is using golden raisins )
• 1 1/2 tsp maple syrup
• 3 tbsp tomato paste
• 1 1/2 tbsp lemon zest (organic is best)
• 1 can chickpeas
• 1 /2 cup chopped fresh cilantro
• 1 tbsp fresh lemon juice
• salt and pepper (sea salt or Himalayan salt)

Soak the dried cranberries in hot water and maple syrup.

Heat a large non-stick skillet over medium-high heat. Add lamb to pan cook till no longer pink. Remove from pan and discard any drippings.  Add oil to pan, sauté leeks and carrot till soft add garlic; saute for a minute or so.  Add cumin, cinnamon, coriander, cayenne; and tomato past sauté  briefly to wake the spices up, about 30 seconds or so, stirring constantly. Add lamb, broth, wine, salt, pepper, cranberries (drain first), and lemon zest bring to a boil. Reduce heat, and simmer until mixture thickens. Remove from heat. Stir in cilantro and lemon juice

Serve over brown rice, or quinoa topped with more fresh cilantro, toasted pine nuts, and goat feta.

If you’re a little unsure about lamb I urge you to try it. I get mine from Getaway Farms.  Their livestock is 100% grass fed and delicious.  If you would have told me a year ago or even 6 months ago I would be loving lamb I would have told you that you were crazy.  I’ve learned how important good quality meats are to my health.  Our Thyroids need good quality protein (veggie protein doesn’t cut it) My Thyroid, in particular needs as much help as it can get.  I would have to say lamb would be my meat of choice right now.  That being said the beef products from Getaway Farms are amazing as well.  Their farm is in the beautiful Annapolis Valley but they have a storefront at the Halifax Seaport Farmers' Market and are open 6 days a week.

Have a great weekend everyone!

~ Jackie

 

Greener Cleaners Part 2

I’m sure you’ve all been anxiously waiting for Part 2. ….not really I know but a girl can dream can’t she.

Here are a few recipes I’ve tried and they all worked well for me.  They are all very easy and only require a couple of ingredients that are easily found at your local grocery store, with the exception of Essential Oils but you can get them at the Bulk Barn and at some grocery stores.  If you are here in HRM you can pick them up at Casaroma Wellness at Alderney Landing.  Next time you’re at the Alderney Farmers Market stop buy and pick up a couple to try.

If you’re on Pinterest you’ve probably seen this one 450 times.  I kept seeing it and have wanted to try it for myself for quite awhile.  Unfortunately lemons have been a little on the pricey side around here and I just didn’t want to spend the money in case the recipe was a fail.  So when I saw bags and bags of lemons 50% off at my local grocery store I had to buy them up and give it a try.

Citrus Cleaner

What you will need

• Quart size mason jar
• white vinegar
• citrus peels (lemons, limes, oranges or grapefruit – any combination will work)
• spray bottle

Fill jar at least half way with citrus peel. Fill rest of the way with vinegar.  Cover and set aside for 2 – 3 weeks (the longer you let it sit the stronger it gets).  After the time has passed strain the peels out with a fine mesh strainer.  Mix with water in your spray bottle 1:1

*Note – Don’t let the juice go to waste.  I juiced the lemons froze the juice in ice cube trays and the put in a storage bag in the freezer for use at a later date in recipes or you could make up some lemonade if that’s your thing.

I tested this on our gas stove top.  This is the one thing I hate about the gas stove, trying to keep it clean is a full time job in itself. For this test I left it alone for 7 days.  It killed me to look at the disgusting mess but I wanted to see if this cleaner was going to cut it.

You can see for yourself, it did a great job on this disgusting mess.

Up next… Foaming Hand Soap

What you’ll need

• Dr. Bronner’s Magic Soaps (Liquid Castille Soap)
• 1 old foaming hand soap pump, thoroughly cleaned out.
• distilled water (preferably) tap water will work too.
• Tea Tree Essential oil (optional)

Fill bottle about 1/4 full with the liquid soap.  Fill the rest of the way with water.  Add between 10-20 drops of Tea Tree oil if you would like your soap to have antibacterial properties. 

That’s it..  easy peasy!

*Note – You can buy Dr. Bronner’s Magic Soap at the Superstore or online, well.ca is a good site. There are different scents (almond, peppermint, lavender and they have unscented as well).

Fabric Softener

I haven’t used fabric softener for many many years, I either don’t use anything or just add some plain white vinegar in place of the fabric softener.  Trust me you’re clothes won’t smell like vinegar, but if you want to add some scent just add the essential oil of your choice (lavender, wild orange, peppermint, vanilla whatever you want)

What you’ll need

• 1 quart mason jar
• 1 tsp rubbing alcohol (emulsifier)
• 25 – 30 drops of essential oil
• white vinegar

Combine vinegar, essential oil, and rubbing alcohol in mason jar.  Shake to combine.  Add 1/4 – 1/2 cup to the fabric softener dispenser in your washer.

Stainless Steel Cleaner

• cleaning cloth
• Olive Oil
• white vinegar

Put olive oil on your cleaning cloth.  Clean surface.  Either use a separate cloth or just turn over the one you just used and put vinegar on your cloth.  Go over surface you just cleaned with the oil.  That’s it you’re done.  I’ve tried this on my fridge and it gets rid of all those annoying smudges.

Sink Cleanser (You don’t need Comet)

Sprinkle Baking Soda all over your sink. Use a wet sponge to scrub the sink and rinse well when done. If you have some stubborn spots you could use white vinegar instead of water to wet your sponge for some added umph

Here are a couple that I haven’t tried but they look like good combinations.

All Purpose Cleaner (tubs, tiles, counters, etc)

• 1 gallon hot water
• 1/2 cup white vinegar
• 1/2 cup liquid castile soap
• 1 tbsp borax
• 10 drops essential oil (optional)

Combine all ingredients, mix well and pour into spray bottle.

All Purpose Scour (non abrasive for tubs, tiles, sinks etc)

• 1 2/3 cups baking soda
• 1/2 cup liquid castile soap
• 1/2 cup water
• 2 tbsp white vinegar

Combine.  Pour into spray bottle.  Shake well before each use and rinse well.

There you have it.  You can find a lot of natural cleaning recipes on line.  You may have to try a couple to get one that you really like but they are worth trying.

~ Jackie