Maybe Broccoli Doesn't Like You Either

If you have broccoli-haters, the next time you make broccoli try loading it with fresh lemon, lots of garlic and nutritional yeast for a nutty, cheesy flavour.

Ingredients:

1 broccoli
2-3 cloves garlic, minced
Zest and juice of 1/2 - 1 lemon
2 tbsps nutritional yeast and/or parmesan
Salt and pepper to taste

Cut the broccoli into florets. Try to keep them about the same size. Give them a rinse. Loving this over the sink colander I got!

Mince the garlic, zest and juice the lemon and set aside.

Place the broccoli in a pot of water and bring to a boil, then reduce heat and simmer 5 minutes. Drain.

Toss the broccoli with the lemon juice, zest and garlic.

Add the nutritional yeast, salt and pepper. I'm kind of hooked on Herbed Sea Salt and I used the flaky nutritional yeast.

And you are ready for those broccoli-haters!

Lebanese Moussaka

Unlike Greek moussaka containing layers of beef or lamb and eggplant which I am more familiar with, this Lebanese moussaka is a hearty vegetable stew. And interesting fact... some sources say moussaka means chillled but I prefer my moussaka warm.

Ingredients:

2 eggplants, unpeeled and cut into 1-2" cubes
1/2 cup olive oil, divided
1 large onion, diced
salt and pepper to taste
8-10 garlic cloves, minced
19 oz can chickpeas, drained
28 oz can diced tomatoes, with juice
1 tbsp tomato paste
1/2 tsp liquid smoke
1 tsp smoked paprika
1 cup water
1 tbsp dried mint leaves

Mince the garlic and set aside.

Toss eggplant wit 1/4 cup olive oil and spread out on a lined baking sheet. Place in a 350 F oven for 20-30 minutes, turning halfway through.

In a large pot over low heat, add 1/4 olive oil and diced onion. Cook 5 minutes then add the salt, pepper and garlic for another 1-2 minutes.

Add the roasted eggplant, chickpeas, canned tomatoes with juice, tomato paste, liquid smoke, paprika, mint and water.

Bring to a boil then simmer for 25-30 minutes.

I think I would leave out the liquid smoke the next time but that's just my preference.

Original recipe:  https://anewyorkfoodie.com/lebanese-moussaka-maghmour

Polymer Clay Beads

My first attempt at making polymer beads came during our bathroom makeover. I know...that's weird but it was a good idea!

See: https://hotandcoldrunningmom.blogspot.com/2018/02/shower-curtain-hooks-that-dont-stay-on.html 

But this time I wanted to make something wearable. 
So here's a step-by-step on how I made these necklaces. (Actually the turquoise one doesn't show every step, but I did better with pics for the marbled one!)

I started the first one using just one colour clay, turquoise. You can find these clays at craft stores like Michael's. I had a smooth tile to work on and a few things from around the house that had texture.

So the first thing to do is unwrap the clay and cut off a workable piece, then massage it in your hands to warm it up and knead it a few minutes to make it pliable. Roll it out using an acrylic roller if you have one, or just use a wine bottle like I did  : )

Cut the shape you want using a cookie cutter. I started off with the cookie cutter shape then free-handed it a bit.
Use a straw or other tool to make holes. Make sure that whatever you want to hang the bead by fits in the hole.

I then pressed some images onto the beads...I had a suncatcher, textured glass tray and some cutlery. 

With a small brush I applied mica powder in black to the surface of the beads leaving the impressions without mica. 

I placed the pieces on parchment paper in a foil-lined pan and baked them as per the instructions on the clay package, 275F for 15 minutes per 1/4 inch. Check your brand of clay for instructions, they aren't all the same.

Leave them to cool and I'll come back to them a little later.

Next I tried a marbling effect which was a lot of fun! 

So again work and knead the clay, then take 5 or 6 balls and roll them into snakes. Stack them up.

Then gently but firmly roll them together from the middle to the outside. You don't want any air pockets. 

Once it's about double in length fold it over on itself

and give it a twist. Now the colours are starting to look interesting!

Squish the twisted rope to make it more squat.

And start rolling it out. (There's my wine bottle!)

Once you have the thickness you desire place plastic wrap on top and use a cutter to make the shape of your bead. I used a small measuring cup for mine.

Remove the plastic and carefully lift the bead, clean up the edges with a knife then cut out a hole for hanging. This was the top of a perfume bottle. I wanted a large hole because I intended on using leather necklace cord and wanted to make sure it would fit.

I took the little bit of clay cut from the hole, rolled it out and make a tube out of it. Wasn't sure what I was going to do with it at this point. Baked the beads as before then left them to cool.

I had started off buffing the beads with a piece of denim which worked alright and left a shadow of the mica on the textured beads which I liked, but I found it way too labour-intensive!

So I used a dremel and that really brought out the shine. I had also bought this Fimo gloss varnish made specifically for polymer clay. The finishes were quite similar and I liked the look for this natural looking turquoise.

When it came to these marbled beads I buffed the edges with the dremel....oh don't be afraid to use the dremel. These beads are really hard!  Then I went straight for the varnish.

Once dry I looped the leather cording through the hole then found a use for the tube bead! These casual necklaces will look great with jeans!

A couple of things I learned ... don't make the beads too thin. The turquoise beads are almost 1/4" thick and hang well. The marbled beads are considerably thinner and I found a little light weighted. 

Also, don't forget to finish the backs by sanding or buffing and varnishing. (Maybe your initials on the back of your piece of art as well!)

If you try making beads let me know. I'd love to see what you make and if you have any hints and how-to's I really want to hear them!

Honey Pork Loin with Thyme

And this was the roast pork that made it to our New Year's Day plate alongside Oven Roasted Parmesan Brussels Sprouts, Seared Scallops with Kale and some garlic shrimp. 

Ingredients:

1  1/2 lb boneless pork loin
3-4 tsp fresh thyme leaves (more if you like)
herbed sea salt and black pepper to taste
4 tbsps butter
2 tbsps honey
1/2 cup water

Season the pork  with sea salt, thyme and pepper.

Melt butter and honey together over medium heat then brown each side of the pork for about 5 minutes. 

Once browned spoon any remaining caramelized sauce on top of the pork and add a few more sprigs of thyme. 

Place uncovered in a 375F oven for 15-20 minutes. Remove and keep warm.

Add water to the pan and simmer 5 minutes for a quick au jus. Isn't it lovely?

Serves 4-6

Links to the Brussels Sprouts and the Scallops...

https://hotandcoldrunningmom.blogspot.com/2019/01/oven-roasted-parmesan-brussels-sprouts.html

https://hotandcoldrunningmom.blogspot.com/2019/01/seared-scallops-with-kale.html

Oven Roasted Parmesan Brussels Sprouts

Tasty... meet easy!

Ingredients:

1/2 lb brussels sprouts, halved
1 tbsp olive oil
2 tbsps parmesan
1 tsp garlic powder
salt and pepper to taste

Makes 2-3 servings

Toss everything together in a plastic bag then dump out onto a parchment lined baking sheet.

Turn all the halves facing cut side up in a single layer.

Roast in a 425F oven for 15 minutes. Remove from oven and turn over then return to the oven for 3-5 minutes longer.

These brussels sprouts were awesome alongside my Seared Scallops with Kale. Check it out...

https://hotandcoldrunningmom.blogspot.com/2019/01/seared-scallops-with-kale.html

Seared Scallops with Kale

Needing some light fare after all that holiday eating?

Ingredients:

9 scallops
1 tsp flour
4 slices bacon
2 cups chopped kale
1/4 red pepper, diced
1 tbsp butter
salt and pepper to taste
3/4 cup white wine
1 tbsp balsamic vinegar
1 tsp honey

Begin by blotting the scallops dry with paper towels then dust with a little flour.

Fry up the bacon and chop. Reserve 2 tbsps bacon fat and set the bacon aside. Add the red pepper to the same pan and sauté until tender-crisp. Toss in the kale and mix to wilt then add the bacon back. Remove all to a plate and keep warm.

To the same skillet add back the reserved 2 tbsps bacon fat and 1 tbsp butter. Sear scallops 2-3 minutes on each side. Salt and pepper to taste.

Serve on top of the kale with lemon.

Scalloped Parsnip and Sweet Potatoes

The deliciousness of the sweet potato combines with the nutty, earthy parsnip for an interesting and a little decadent side dish.

Ingredients:

2 long sweet potatoes, sliced
3 parsnips, sliced
2 1/4 cups whipping cream, divided
4 oz parmesan, divided
1 tbsp fresh minced thyme
2 garlic cloves, minced
2 oz shredded gruyère or swiss cheese
salt and pepper to taste

Using a mandolin slice the sweet potatoes and the parsnip each into separate bowls.  Pour 2/3 cup cream over each with 1/2 oz parmesan, 1 tsp thyme, salt and pepper. Toss together. Obviously I changed bowls, these were too small to toss in!

Butter a 2 quart oval baking dish and pour the remaining cream into the bottom. Sprinkle with 1/2 oz parmesan and the minced garlic.

Grab a stack of parsnip and line them up on end, then take some sweet potato and continue until the dish is filled. Pour the cream from their respective bowls on top.

Season with salt, pepper and the remaining parmesan. Cover and bake at 400F for 25-30 or until vegetables are tender.

Remove from oven, uncover and top with shredded cheese. Broil 3-5 minutes until bubbly and golden.

Serves 6-8

Adapted from http://www.spoonforkbacon.com/2018/11/cheesy-root-vegetable-gratin/