Holiday weekends always result in us pulling out the old family recipes. But this one, slightly adapted, hardly needs a recipe. It’s easy to make and delicious. If you want some protein, eat it along with a handful of nuts. Great for breakfast, or as a side with lunch, or dessert. Grammy Gladys would never have used the blood oranges, and sometimes added a spoonful of sugar, but truly, you don’t need it.
Use one orange, one grapefruit, and one blood orange per person.
Cut off the peel – use for something else if you like, or compost.
Cut the fruit into bite-sized pieces, removing white pith. You’ll probably need to dump some juice from the cutting board into the bowl during this process. No one said family recipes weren’t messy.
Stir in, at most, a tablespoon (15ml) of sugar or maple syrup, depending on how sweet you like your citrus.
We ate ours with some peanuts – a slice of almond butter or peanut butter toast is lovely as well.
Veggies with a light, fluffy hummus…
People always ask why our hummus tastes so good. It’s mainly from using home-cooked chickpeas, which have no salt. This lets the real flavour shine through, and also making it in the food processor gives a light and fluffy result.
We make a big batch of chickpeas and freeze, then pull out a container a few hours before we want to make this, or make some straight away.
To cook the chickpeas:
Place dried chickpeas in a Dutch oven or casserole that is also stovetop safe. Why do extra dishes? They should fill no more than 1/3. Cover with 1-2″ water and soak overnight or all day while you are at work. How much water depends on how long the chickpeas have been hanging around, feeling parched.
Preheat oven to 250F
To cook, add more water to cover about an inch or the depth of the top segment of your thumb. Throw in a few peeled cloves of garlic, and a good shake of cumin. Bring to boil on top of the stove, cover, and put in the oven for 2-1/2 hours.
Cool and use or freeze with their cooking liquid, or aquafaba.
To make the lunch:
Buzz the zest of a lemon with 2 cloves garlic in a food processor. Add a couple of cups of chickpeas and liquid, the juice of the lemon, another good shake of cumin, and a tablespoon or so of tahini. Process until smooth and fluffy, adding a little water if necessary.
When you’ve had a long day and just want to decompress, take a few minutes to get this going, and have a glass of wine while you wait!
2 boneless skinless chicken breasts (not the frozen ones with added salt!)
1/4 c 1% milk
1 c whole wheat bread crumbs
1/2 c no salt marinara
4 T Parmesan, fresh grated
Preheat oven to 400F. Line a cookie sheet or lasagne pan with parchment.
Mix egg and milk together in a pie plate.
Put crumbs in another pie plate.
Dip each piece of chicken in egg wash, then in crumbs, patting to coat. Place in pan and put in the oven.
After 30 minutes, turn chicken over. In 15 more minutes, spread marinara on top of each chicken breast and grate on Parmesan.
Bake 3-5 minutes until cheese melts.
As the cold weather dissipates and we don’t just move to a different choice set of produce, but preparation tends to change, as well. If you’re inspired to move away from creamy soups and hearty stews, but there’s still a mix of winter and spring produce available, this may fit the bill.
Layer a handful of arugula, a handful of sliced cabbage, 1/4 of an English cucumber, and 1/2 an apple, sliced, on a plate. Drizzle with a mix of 10ml grainy Mustard, 10ml vinegar, and 10ml olive oil (Or use half Dijon/half Kozlik’s Triple Crunch, for the mustard as we did).
Crumble an ounce of Gorgonzola or smoked tofu on top. Enjoy!
We’re off to see our niece and her husband this afternoon – they’re home for a visit from Germany, where Eric had an opportunity to be transferred this year. We will also be celebrating three birthdays – my hubby’s, my sister-in-law’s, and my nephew’s. The surest way to not overeat at a party is to have something healthy in advance – and hence this tasty salad.
A couple of large handfuls of mixed baby greens, and another of arugula on each plate. Dice half a green pepper, slice four mushrooms, and drain a can of salmon – layer all this on the greens. Lastly, the dressing: zest half a lemon (keep the zest aside). Squeeze the juice into a small bowl and remove any seeds. Add 10ml/2t of Dijon mustard and stir together. Drizzle this over the salad and garnish with the zest.
The upside? We’ll have our cake (a little slice) but we’ll also have more time to enjoy the real zest of life: friends and family.