simple

Chicken thighs with zucchini & delicata squash chutney

November 23, 2020 by Ariel 1 Comment

This is a recipe that was featured on Twitch and you can rewatch the episode in replay if you missed it.

If you’re searching for a quick and easy dish that will for sure please most palates, this is it. Not only that it’s close to impossible to miss the cooking on chicken thighs, your don’t even need to peel the skin of the squash which will save you loads of time. Delicata squashes are part of the summer squashes family, pretty much like zucchinis, and they are often available at the grocery all year long depending on where you live.

You will find a great balance between the spices on the chicken and the sweetness of the chutney. The lemon zest and the fresh mint leaves playing the role of adding extra layers of flavours to bring everything together. It truly is an amazing dish and I sincerely hope you get to try this recipe.

Cant find a delicata squash at the grocery? No problem.

Fresh cubes of butternut or acorn squash will be perfect as a replacement. Just don’t forget to remove the skin and use about a quarter of the squash (because delicata are much smaller in size), prior to grill them.

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Hot Chocolate mix, gluten free brownies

March 25, 2020 by Ariel Leave a Comment

The end texture of the mixed almond flour and chickpea flour is INCREDIBLE.

Soft, almost melt in your mouth but still a bit chewy and cakey at the same time. The idea was to make a worthy chocolate afternoon binge while using a minimum amount of ressources as we all know what’s happening in the world today. Since this new reality, my cooking has switched a bit and is focussing even more on managing waste and using limited produce to create delicious meals and snacks. Follow me on Instagram, if you’re not already, to see what I come out with almost every day.

When coming up with this recipe, I remember looking at the thin choice of chocolate snacks in the pantry. Truth to be told, I try not to have chocolate in the house because I’m too immature for that and ALWAYS end up eating almost all in one sitting. People that are close to be know that I still prefer a fruit tart over a chocolate cake but it’s hard to say no when it comes to brownies.

Also because eating too much high in gluten ingredients hurt my stomach a little, it’s been fun to experiment with gluten free baking. This recipe is a great success, hope you get to try it.

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My ultimate vegan sandwich

March 26, 2019 by Ariel 1 Comment

This is another amazing way to use the seitan we’ve created the other day.

Lately, it’s my go to sandwich at either breakfast (I ate one a few minutes ago), lunch or dinner when I don’t feel like breaking my head much and want something that will keep me full for hours. It’s honestly massive and kind of hard to bite through it but, obviously, nothing worth having comes easy in life right? XD

Joke aside, when I get sandwiches this high in restaurants, it makes giggle because there’s no way to look proper while eating this and it becomes a great exercise of “no giving a shit” because nobody looks cute trying open their mouth way too wide to fit an enormous sandwich in it. You clearly don’t have to make it that big but, like they say…. go big or go home!? XD

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Marinated Cauliflower with Graines a Roussir & Preserved Lemon

June 8, 2014 by Ariel 1 Comment

Marinated Cauliflower with Graines a Roussir & Preserved Lemon

Prep time

1 hour 15 mins

Total time

1 hour 15 mins

Author: ZestyAndSpicy.com

Recipe type: Appetizer

Ingredients

3 cups of small cauliflower florets
¼ cup of green olives (about 10), finely chopped
3 garlic cloves, minced
3 tablespoon of olive oil
1 tablespoon of lemon juice
1 tablespoon of apple cider vinegar
1 preserved lemon, chopped
1 tablespoon of chopped fresh coriander leaves
½ teaspoon of powdered graines a roussir
Salt & pepper to taste

Instructions

- Prep the cauliflower and keep only the florets. Measure about 3 cups of florets, steam them for 10 minutes.
- Mix all the other ingredients in a big salad bowl and then mix in your steamed cauliflower.
- Leave in the fridge to marinate for at least 1 hour before serving.

Fish Broth #01

July 27, 2013 by Ariel 1 Comment

I knew I did good to keep all those shrimps shells in my freezer from past recipes. I had two medium bags full so I thought this could be the right time to use them. What’s fun and so easy about making your own broth is that you can make it with pretty much everything: shells, bones, even the head and the tail of the fish you previously cooked. Keep everything in the freezer and you’ll be happy you did once you try this recipe or create your own. Homemade broth is so much better than the store version because you are 100% sure of everything in it, you’ll be able to customize it and control the salt quantities.

Ok this one is going in to the kitchen basics section because even if it’s sort of a recipe, I find making broth is part of the basic of cooking. There is so many different ways to make broth, like I’ve said, and this is why I wrote this one as #01.

Now be adventurous and try to customize your broth by adding different ingredients. You can modify it to better match the final recipe you have in mind and this could be the difference between a good meal and an awesome one. I created this broth for a fish soup/dinner I made few weeks ago when I had some friends over. The soup came out amazing and it’s in big part because of this broth. The recipe will be on the blog shortly so stay tuned and enjoy this one 🙂

This recipe will give you one full regular size masson jar and a bit more that you will be able to keep in the fridge. Since the recipe is custom, I don’t suggest you try to can it but maybe with a pressure canner it would become safe enough for shelf storage but I haven’t tried. I kept my masson jar in the fridge and almost used the entire thing when I made my soup….

Homemade Sun Dried Tomatoes

July 14, 2013 by Ariel 8 Comments

This past week have been quit nice here in Montreal… The birds were singing, the sun was shining and my cherry tomato plant have been producing juice cherry tomatoes like crazy!! I’ve harvested so many, this week only, that after numerous salads and others tasty recipes, I decided that it was the time to find another way to preserve these tasty jewels by making a few batches of homemade sun dried tomatoes.

The concept is really simple and it’s almost not worth calling this a “recipe” but if you never made or wonder a way to make your own sun dried tomatoes, here’s one! There is obviously other ways to make these little pieces of heaven but i find that the oven technique is the fastest one. You barely need anything beside a bit of oil, some parchment paper and a LOT of patience!

I have to admit that the drying time is very long but its worth it so I always make sure to do a lot of tomatoes at the same time and then preserve them in an air tight container or bag in the fridge or the freeze for 6 to 9 months 🙂 Then the recipe possibilities you will have with those sun dried tomatoes are worth every hours you waited for these babies to dry in your oven. Hope you enjoy this post and you find it informative.

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