• {I’ve Been Featured}
  • {Reviews}
  • {Want To Borrow?}
  • {Who Am I?}
  • {Wonderful Hosts}

{Adventuresindinner}

~ Further Adventures in Parenting and Eating

{Adventuresindinner}

Monthly Archives: May 2010

Monday’s dinner

31 Monday May 2010

Posted by Jane's Adventures in Dinner in pissaladiere

≈ 2 Comments

Last night’s dinner

Here are the lovely muffins. I didn’t grind my cardamon very finely and it was really nice to have the little chunks of spice through them.

We were lucky enough to have the Barbeau’s over for dinner with Stephen’s dad. I made a pork roast with a rhubarb sauce but I’ll hold off posting the recipe until I tinker with it for a bit. Dinner was rounded out by chard stirfried with udon noodles, a tomato salad and strawberry apple crisp for dessert. Appetizers were simply parmesan chunks and prosciutto ready to be dipped into balsamic syrup (balsamic vinegar boiled until it goes syrupy).

Tonight dinner should be simple and we ate a fair amount of meat this weekend so it is to the south of France for inspiration and…

http://frenchfood.about.com/od/appetizershorsdoeuvres/r/pissaladiere.htm

Ingredients:
•2 tablespoons butter
•6 yellow onions, chopped
•2 teaspoons demerara sugar (raw sugar)
•¼ teaspoon salt
•¼ teaspoon black pepper
•½ teaspoon dried thyme
•2 teaspoons balsamic vinegar
•1 sheet puff pastry, thawed (I’m using my own pastry since I already have it)
•20 anchovy fillets
•20 black olives in oil, drained
•2 teaspoons olive oil
•2 teaspoons chopped fresh thyme
Preparation:
Preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden. Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven. Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout.

Add the vinegar during the last 5 minutes of cooking. Remove from the onions from the oven and set them aside while preparing the pastry for the pissaladiere. until they reach room temperature, and then serve.

Raise the oven temperature to 425F. Press the thawed pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges. Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry. Arrange the anchovy filets and olives on the pissaladière. Bake it for 15 to 25 minutes, until the pastry has puffed up, turned golden, and crisped.

Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart. Cut it into rectangles and serve very warm or at room temperature.

This pissaladière recipe makes 10 servings.

I love hearing from you. Leave a comment-make my day.

Sunday’s dinner

30 Sunday May 2010

Posted by Jane's Adventures in Dinner in rhubarb muffins

≈ Leave a comment

Last night’s dinner

The lovely mojito pie ready to be devoured. The taste was really light and fresh and Stephen had three pieces before I wrestled it away from him to take the rest to the neighbours. This is the kind of dessert that you would be likely to finish off in bed just before you go to sleep. The salty crust is really what makes it. I didn’t have any pretzels so I used graham cracker crumbs and added a dose of chunky sea salt. I also had a few blueberries kicking around and I folded them in at the last minute.

I also made this terrific fresh cheese yesterday for us to have on some of the leftover rosemary bread.

Here are pictures of the rosemary bread (recipe given the other day) and the fresh cheese in its early stages.

All you do is take some goat’s yogurt and mix it with a bit of sea salt, chopped thyme and chopped mint. Pop it into a coffee filter and let drain overnight. VOILA! yummy fresh cheese that is about the consistency of ricotta.

Today’s dinner/breakfast

This morning calls for some yummy muffins and something being used out of the garden. Rhubarb is getting WAY ahead of me so I will get going on these.

http://www.chow.com/recipes/28350-rhubarb-muffins-with-cardamom-streusel?tag=sidebar;related_recipes_module_full

INGREDIENTS
For the streusel:
6 tablespoons all-purpose flour

3 tablespoons granulated sugar

1/2 teaspoon cardamom

1/8 teaspoon salt

2 tablespoons cold unsalted butter, cut into small pieces

For the muffins:
1 1/2 cups small diced rhubarb (about 8 ounces)

3/4 cup granulated sugar

1 1/3 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cardamom

5 tablespoons unsalted butter, melted and cooled

1 large egg

1 teaspoon vanilla extract

3/4 cup plain low-fat Greek yogurt

INSTRUCTIONS
For the streusel:
Whisk flour, sugar, cardamom, and salt in a medium bowl until combined. Add butter and combine with your fingers, rubbing the butter into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed—it will still be fairly dry.) Refrigerate until ready to use.
For the muffins:
Heat the oven to 375°F and arrange a rack in the middle. Coat a 12-well muffin tin with butter or line it with paper cupcake liners.
Toss rhubarb with 1/4 cup of the sugar in a medium bowl and set aside. Let sit until rhubarb releases some juice, about 5 minutes.
Whisk together flour, baking powder, baking soda, salt, and cardamom in a large bowl until evenly combined. Place remaining 1/2 cup sugar, butter, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth. Add wet ingredients to dry and mix just until combined, about 25 to 30 strokes. Stir in rhubarb, about another 10 to 15 strokes. (The mixture will be thick.)
Place a rounded 1/4 cup of batter into each muffin well (the wells will be full) and evenly sprinkle streusel over top. Bake until a toothpick comes out clean, about 20 to 25 minutes. Remove to a wire rack and let cool 15 minutes in the pan. Remove from the pan and serve warm or let cool to room temperature.

I love hearing from you. Leave a comment-make my day.

Saturday’s dinner

29 Saturday May 2010

Posted by Jane's Adventures in Dinner in mojito pie, pina colada pie

≈ Leave a comment

Last night’s dinner

The crust on the chicken was DELICIOUS! It was too hot to do any other sidedishes other than salad. I decided to shred my chicken over the top and the mustard/maple syrup was fab with a bit of rocket and blueberries.

Tonight’s dinner

We’ll be having a big feed of mussells (see previous post) for dinner tonight and for dessert something kind of special.

Mojito Frozen Pie
(normally I would make this with whipped cream and cream cheese but I really want to have some so it will have to be coolwhip and soycream cheese to avoid dairy-I got this recipe from the Kraft magazine of all places!)

Line a pie plate or springform pan with clingfilm with enough to overlap.

Combine 1/4 cup melted butter and 1 cup of crushed pretsels. Press into pan to form a crust.

In a bowl combine; 1 250gm package of cream cheese, 2 T. of fresh chopped mint, zest and juice of 1 lime, 2/3 cup sugar. Fold in 1 1/4 cup whipped cream and top the crust. Cover with the extra cling wrap and throw the whole thing into the freezer until you are ready to indulge.

Variation: add crushed pineapple and toasted coconut instead of the lime and mint.

I love hearing from you. Leave a comment-make my day.

Friday’s dinner

28 Friday May 2010

Posted by Jane's Adventures in Dinner in maple mustard chicken

≈ Leave a comment

Last night’s dinner

It was hot and Madison hardly slept the previous 36 hours so dinner was a happy accident. I had a variety of greens (dandelion, parsley, radish, beet, arugula…) that I topped with shavings of parmesan and carrot, chunks of leftover chicken and blackberries. Served with a mustard vinaigrette (see Sunday’s post) and some baguette and we were quite happy.

Here is the totally yummy General Tao’s tofu ready to be devoured. There was not a crumb leftover. The only thing that I would do differently is to add a tiny bit more sugar otherwise WOW!

Here are the pumpkin and ginger noodles that I tossed in at the last minute and just seemed to finish things off.

I also tried out my nifty food mill to make Madison’s food. Very cool little gadget thanks to a shower present from Linda and Trina.

I’ve also found a great site that has storage containers for our food and the baboo’s. This site I’ve dealt with a few times and never had any problems with it.

http://lifewithoutplastic.com/boutique/food-storage-reheatable-containers-c-66_73.html

Tonight’s dinner

Ingredients
4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup
Directions
Preheat oven to 375 degrees F.

Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a “crust.” Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

I love hearing from you. Leave a comment-make my day.
← Older posts

{Ready For An Adventure?}

<a href="http://jane-adventuresindinner.blogspot.com/" target="_blank"><br /> <img style="border: 1px solid #474747;" border="0" width="125" alt="Adventuresindinner" src="http://i1100.photobucket.com/ albums/g417/adventuresindinner/ finalspringbuttoncopy.jpg" height="125"/><br /> </a>

Enter your email address to follow this blog and receive notifications of new posts by email.

{Adventures in Twitter}

  • I am joining #Choctoberfest, which is a free event for bloggers who love chocolate! Sign ups are open now. Join her… twitter.com/i/web/status/1… 3 years ago
  • RT @MsKeyota: Grade 3 rose to the Ottawa 67s Day Challenge. As a community school we love the 67s!!! Here is our class chant!!!ets go 67s!!… 3 years ago
  • #WeeknightDessert: Blood Orange Marmalade Bread Pudding janesadventuresindinner.com/2018/12/weekni… https://t.co/af2TqzkoiB 4 years ago
  • Happy December and yep, I'm playing catch-up again. Keeping the wheels on the bus and yourself remotely happy see… twitter.com/i/web/status/1… 4 years ago
  • #instantpotmeal: Swedish’ish Meatballs janesadventuresindinner.com/2018/10/instan… https://t.co/I9w2bGXkaK 4 years ago
Follow @AdvntrsinDinner

{Pinning Adventures}

Follow Me on Pinterest

{Fellow Adventurers}

Follow My Blog!

Click here to follow this blog and view my other followers...

{Looking For Adventure?}

{Past Adventures}

  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • July 2010
  • June 2010
  • May 2010
  • April 2010
  • March 2010

{Other Adventurers Have Liked}

  • I've moved!
  • Mama has me play with instagram...
  • Need dinner now!
  • Always Pin'inspiring

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • {Adventuresindinner}
    • Already have a WordPress.com account? Log in now.
    • {Adventuresindinner}
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar