Roasted Pumpkin Salad with Lime and Herbs Dressing

Each year we grow some pumpkin on or compost and just before the winter comes we collect them and we keep the in the cold cellar for the winter.

A few days ago, we needed some salad or veggies to complete or dinner but one of my guest had a dental surgery and only soft ingredients could be considered. At once, I remembered my pumpkin and I imagined that this would be perfect for this purpose.

I’ve also thought a lot about the way to serve this and how I can transform this in a very special dish.

This had be great in taste and appealing for the eye!

From another recipe (that at that moment I could not find again) I remembered a wonderful dressing which I loved so much and which could be used for this recipe.

The topping is crunchy, and except of the guest who had some dental problems, the caramelized nuts would add taste and texture to the melt in the mouth pumping slices.

For the arrangement I found some mini bowls (in effect candle holders! ) and I began to arrange the slices in the small dishes like flowers. I’ve placed the remaining slices in a separate bowl; after pouring the dressing over them I waited for my guests!

We didn’t expect so much success with this, the remaining had gone quickly and probably I’ve could have made the double quantity!

At the end, the remaining sauce at the bottom of the dish had been enjoyed with some homemade rustic bread.

I will make this again for sure many times!

Roasted Pumpkin Salad with Lime and Herbs Dressing

  • Servings: 4
  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

  • Pumpkin

    • 800 g pumpkin
    • 2 tablespoons olive oil

    Dressing:

    • 50 ml olive oil
    • 50 ml fresh lime juice
    • 1/2 lime, grated peel
    • 1 medium garlic clove, finely chopped
    • 1 teaspoon fresh thyme leaves or winter savoury (winter savoury is my choice as I have this in the garden), finely chopped
    • 1 teaspoon fresh mint leaves, finely chopped
    • 1 teaspoon honey
    • Salt (about 1/2 teaspoon) and pepper to taste

    Topping

    • 50 g sugar
    • 1 tablespoon lime juice
    • 50 g walnuts or pecan,
    • 1 pinch chili powder
    • 1 big pinch salt

    Assembling

    • Additional olive oil, to taste

Directions

Pumpkin

  1. Peel the pumpkin, remove the seeds and cut into ½ cm slices.
  2. Place the slices in a big bowl and toss with olive oil.
  3. Arrange the slices in a baking tray overlapping them slightly.
  4. Bake in a preheated oven at 180°C until the pumpkin is soft and the borders begins to turn brown. This takes about 20-30 minutes.
  5. Remove from the heat and set aside.

Dressing:

  1. In the meanwhile combine all the ingredients for the dressing

Topping

  1. Heat slowly the sugar with lime juice in small non-sticky skillet until sugar melts and it begins to take color. Add nuts, chili powder and salt stirring to coat them well. Let roast for 1 minute. Pour the mixture on a baking sheet and let cool down completely. After this time, chop to 1/2 cm pieces.

Assembling:

  1. Pour the dressing over the pumpkin or place the pumpkin into single portions dishes and pour the dressing over them. Let marinate at least 30 minutes.
  2. Just before serving, drizzle some more olive oil and sprinkle with the caramelized nuts. Serve with a slice of rustic bread

 

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Homemade Teriyaki Sauce

 

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I love teriyaki very much and I use this in many recipes especially for improvisations meals (I mean without following any recipe), but sometimes I’m running out of store

bought and sometimes these are too sweet or salty. For this reason, I use this recipe and I’m very happy with it!

All the listed ingredients may differ a lot between each brand. For this reason adapt the recipe to you taste.

My favorite recipe with this sauce is Teriyaki Salmon with Sesame.

Homemade Teriyaki Sauce

  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

  • 1/2 cup mirin (Japanese sweet rice wine); alternatives sweet white wine, vermouth, or dry sherry
  • 2 tablespoons rice vinegar
  • 1/2 cup light soy sauce
  • 1/2 cup dark soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon roasted sesame oil
  • 1⁄3 cup brown sugar
  • 5 garlic cloves, grated
  • 1 tablespoon fresh ginger, grated
  • 1 pinch chili, or to taste
  • black pepper to taste

Directions

  1. Bring mirin to a boil in a small saucepan and let simmer for 5 minutes or reduced to half volume.
  2. Add all the additional ingredients and simmer additional 5 minutes.
  3. Let cool down and use it directly or sieve and fill it up in a tightly sealed container; store in the refrigerator.

 

Okras with Vegetables from the Oven

The plant and its seed pods are also known as “lady’s fingers” and in Greece this dish is called “Bamies sto fourno” (Μπάμιες στο φούρνο). The Greek name come from the Arabic name, bamyeh.

While in central Europe, we can get this fresh vegetable almost only in Turkish shops, in Greece we can find it in almost all supermarkets and farmer markets!

Okras could turn slimy ant to prevent this we should cook it whole, after tossing it with salt and vinegar and marinating for at least 30 minutes.

In Greece this dish is very popular ad for the recipe the quantity of oil is at least 3 fold of what I suggest her with my recipe.

Okras with Vegetables from the Oven

  • Servings: 4-6
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need

  • 1 kg okra, trimmed and washed
  • 4 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 2 onions, peeled and diced
  • 4 garlic cloves, peeled and chopped
  • 2 red peppers, seeds removed and diced
  • 1 cup water
  • 1 tablespoon tomato paste
  • 2 cups ripe tomatoes, diced into 1-2 cm pieces
  • 2 strips orange zest (about 5-5 square centimeters J )
  • 4 tablespoons fresh parsley, coriander or dill chopped
  • salt and pepper to taste

Procedure

  1. Trim the stems off the okra, and place in a large bowl. Add the vinegar, toss and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly. Place these in an oven safe baking mold.
  2. Preheat the oven at 180°C.
  3. In the meantime heat the oil in a skillet, add onion, garlic and red peppers. Fry until fragrant. Combine water and tomato paste. Add this to the skillet as well as the tomatoes and orange zest. Heat thoroughly. Add herbs and adjust salt and pepper.
  4. Pour the sauce over the okra, cover with foil or lid and place it for 1 hour and 30 min in the oven. The last 15 min remove the lid to allow the food to get a bit of color.

Chicken and Potatoes Casserole with Fig Sauce

An extraordinary warm autumn permitted to our figs three to produce the send bath fresh fruits and add in this way rich genuine ingredients to our table.

Inspired by the oriental kitchen I created this dish and I’ve already reproduced a second time for the pleasure of my family.

The figs three is still producing figs, and it’s already late October. For this recipe I’ve also prepared a few small jars of preserved figs, so that this dish will be among the Christmas delish again.

Note: There are two fig seasons a year – a smaller harvest in early summer and a larger harvest in late summer to early fall. At our latitudes, we expect the first harvest in summer (where here it is the main harvest) and sometimes, if we have a warm autumn, we get the second harvest end of September to October; this is a big gift it it happens!

Chicken and Potatoes Casserole with Fig Sauce

  • Difficulty: easy
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You need

For the potatoes

  • 500 g small potatoes, washed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For the chicken with figs

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 garlic cloves, chopped
  • 1 tablespoon fresh ginger, chopped
  • 400 g chicken, breast, diced into 2-4 cm pieces
  • 2 tablespoons balsamic vinegar
  • 8 medium sized figs, peeled and cut into quarters (here you may also use preserved figs)
  • 1/2 cup water or better white wine
  • 2 rosemary springs
  • 1 thyme spring
  • Salt and pepper to taste

Topping (optional)

  • Fresh figs, washed cut into flowers
  • 1 short rosemary spring

Procedure

  1. Preheat the oven to 250°C
  2. Place the potatoes in your baking mold; add the oil, sprinkle with salt and place in the oven. Bake for about 45 minutes or until you see that the skin turns light roasted and the potatoes are done (check with the point of a knife).
  3. In the meantime, fry onion, garlic and ginger until fragrant, add the chicken pieces and fry until roasted. Don’t let burn the onion mixture.
  4. Add the balsamic vinegar and the figs. Cook until figs are lightly caramelized, add the water or the wine and stir to dissolve the fond.
  5. Add the herbs, and adjust with salt and pepper. Let simmer slowly (if necessary add more liquid). When potatoes are ready, add the chicken-figs mixture to the potatoes.
  6. Arrange the figs for the topping and bake until figs are warm. Place the reserved rosemary spring over the dish and serve immediately.

Autor: https://artandkitchen.wordpress.com/

 

 

Juicy Prune Compote with Spices

This year we had been blessed with a lot fruits from the garden and now the plums (European plums or prunes) are just ripe enough.

I decided to create a side dish, which goes with meat (for example roasted pork, chicken or game), but now I think that this (perhaps with less salt, and adapting the spices to your taste) would be lovely as a dessert with vanilla ice cream, Greek plain yogurt or over your morning muesli (or cereals) . Next time…

For the preparation, I used allspice, finely crushed coriander and pepper, but other combinations would work as well. Alternatives could be cinnamon, cardamom, ground ginger, cloves, grated orange zest, garam masala and so on.

Juicy Prune Compote with Spices

  • Servings: 3-4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need

  • 12 prunes
  • 1 tablespoon brown sugar
  • ½ teaspoon ground allspice
  • 1 pinch pepper
  • ½ teaspoon finely crushed coriander seeds
  • 1 pinch of salt
  • 3 tablespoons water
  • 3 tablespoon brandy (or grappa, whisky, …)
  • 1 tablespoon butter or margarine

Procedure

  1. Wash the prunes, cut into halves and remove the pits.
  2. In a small bowl combine sugar spices, salt, water and brandy
  3. In a non-sticky frying pan, heat the butter at medium heat and fry the prunes on the skin side for a few minutes until you see that the skin begins to brown.
  4. Pour the mixture over the prunes and turn the prunes cut side down.
  5. Cook until the juice reduces to a thick medium thick sauce and the cut side of the prunes begins to turn brown. Don’t let burn the sugar!
  6. Immediately remove from the skillet and place in a serving plate.

 

Dried Figs stuffed with Almonds and Orange Zest

This year we had a very warm summer and the garden gave us a lot delicious figs, which we shared with friends.

However, it was only during our holidays on Crete after noticing that most of the figs fall on the floor and, as I hate food waste, I decided to try to dry some figs and prepare a great souvenir of the summer in a jar.

The good thing we had for this, beside the figs of course was the sun; the strong Greek sun is best to preserve these figs and for this reason, I searched in the internet how I should proceed.

To make them more special, I decided to modify an Italian recipe (from the *Puglie* region) and so I started to collect ripe but still firm green and black figs and to dry them in the sun!

Figs can be dried halved or cut in two pieces; I opted to cut them into two halves as the effect of the sun would be stronger drying the figs quickly and the rays would destroy all possible parasites.

The best way to dry them would be on a grid, but since I did not have this, I used my normal baking try with a black baking foil, which attracted the sun and kept the heat; in two days, the figs were dry enough, some of them almost to dry! J

If you don’t have the opportunity to collect and dry the figs, you should opt for the dry figs from the store and halve them with a scissor taking care to keep them partially attached.

These figs are an unusual addition to the holiday table and make a unique Christmas gift from the kitchen!

Dried Figs stuffed with Almonds and Orange Zest

  • Difficulty: easy
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You need

  • 50 dried figs, butterflied
  • 1 orange, peel only removed with a vegetable peeler and cut into small pieces
  • 50 almonds
  • 1 tablespoon powdered sugar
  • 1 pinch o cinnamon
  • 10-20 bay leaves

Procedure

  1. Add a piece of orange peel on one side of the butterflied fig.
  2. Add an almond on each it and cover with the other side. Press them well together.
  3. Bake for 10 minutes at 180°C/350°F, Check on the color and temperature as cooking time may vary from oven to oven!
  4. In the meantime, combine the powdered sugar with the cinnamon.
  5. Switch off the oven, take out the figs out, dust with sugar and place them in the oven for other 5 minutes.
  6. In order to store them for a long time, place the still warm figs into sterilized jars layered and with several bay leaves between the layers for added flavor. Store the jar in a cool dry place.

Tip1: After sun drying the figs, some of them resulted very dry, too dry for this preparation, for this reason I placed them in bowl, sprinkled them with water (about tablespoons for 5 cups of dried figs) covered them, and placed in the microwave for 2 two minutes. After resting for about 10 minutes they were ready for this preparation.

Tip2: Quartered walnuts and orange zest by lemon or tangerine zest may replace Almonds!

Author: https://artandkitchen.wordpress.com/

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Chicken Tagine with Chickpeas

A tagine is such a wonderful way to prepare and serve a complete meal at once.

The combination of meat, vegetable and carbs makes this possible and super easy!

The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.

In the recipe below, I added some honey from our own production; this made the plate really really delicious!

Chicken Tagine with Chickpeas

  • Servings: 2-3
  • Difficulty: easy
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Moroccan Spice Mix:

  • 2 teaspoon ras el hanout spice mix, if available, optional
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric

Tagine:

  • 2 tablespoons olive oil
  • 500 g chicken skinned, cut into big pieces (if you prefer deboned)
  • 2 medium onions, peeled and cut into quarters (wedges)
  • 1/2 lemon with peel, cut vertically in wedges (skin on)
  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 6 teaspoons Moroccan Spices Mix (see above)
  • 1 teaspoon paprika
  • 4 Roma tomatoes
  • 1 cup chicken or vegetal broth
  • 1 can chickpeas, about 2 cups cooked chickpeas
  • ½ lemon juice
  • 2 tablespoon honey
  • 3 tablespoon raisins (+ some for decoration)
  • Salt and pepper to taste
  • Parsley for decoration

Prcedure

  1. Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
  2. Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
  3. Add garlic, ginger and spices. Stir fry shortly until fragrant.
  4. Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
  5. Add the broth and stir well-
  6. Add chickpeas, lemon juice, honey and raisins.
  7. Adjust salt and pepper to taste.
  8. Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
  9. Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
  10. Top with parsley and serve with a smile!

 

Autor: https://artandkitchen.wordpress.com/