bachelor pad
Posted on | February 22, 2012 | No Comments
A recently completed project. more images to come when I get back from Ottawa (where the client lives)
Sofa by Montauk, womb chair and emeco chairs supplied by Kit Interior Objects in Calgary. We are still working on the bedroom design but I can sneak peak that shortly. The dining table is restoration hardware.
Avocado, Fava, & Quinoa Salad
Posted on | February 16, 2012 | No Comments
oh hey, high protein and VEGAN!
Ingredients:
1 cup quinoa, cooked, rinsed and air dried.
1 pound edamame beans, shelled (cooked in boiling water for 6 minutes)
2 lemons, -cut off lemon peel and segment with a sharp knife.
1 lemon, juice of
2 ripe avocado’s, sliced thin
4 minced garlic cloves
1 handful of thinly sliced radishes
1 small handful of fresh Basil, chopped fine
1 Tbsp ground cumin
1/3 cup olive oil
1 tsp. chili flakes
salt and fresh ground black pepper, to taste
Directions
1. In a small bowl, toss lemon segments, lemon juice, garlic and olive oil.
2. In a large bowl, combine quinoa, edamame beans, cumin and radishes. Pour lemon dressing and lemon segments over, add avocado slices and gently combine. Add chopped basil, chili flakes, salt and pepper to taste. Garnish with a few fresh Basil leaves and serve.
Double Chocolate Pecan cookies
Posted on | February 11, 2012 | No Comments
Today I am baking cookies for the 2nd annual Calgary Food Bloggers bake sale. I decided on Gluten free (and flourless) extra chocolaty cookies! Because they are flourless, you can make them really big!
Ingredients:
6 cups icing sugar
1 1/2 cups Dutch organic cocoa powder
1 tsp. sea salt
300g bitter sweet chocolate, chopped
2 cups chopped pecans
8 egg whites at room temperature
Directions:
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir in with a wooden spoon until just incorporated (do not overmix).
3. Drop the cookie mixture onto parchment lined baking sheets in about 1/4 cup amounts, 3 inches apart. Bake until cookie tops are dry and crackled, about 25 minutes. Transfer sheets to wire racks and let cookies cool completely. (you could make them smaller of course, should make about 24 cookies with the 1/4 cup measure)
eat.
How to make a chicken sandwich
Posted on | February 7, 2012 | 9 Comments
sigh, how many mediocre restaurant chicken (dry and tasteless) sandwiches can we take!
This is how you make a good one.
Ingredients:
2 chicken breasts, skin on
4 slices of excellent sandwich bread from Bigstar bake house (lightly toasted)
4 slices of old fashioned side bacon, cooked crispy
8 thin slices of good Gouda cheese
6 pieces of fresh washed lettuce.
8 slices of fresh tomato
homemade Aioli
for the chicken- salt, pepper, onion powder, garlic powder, ground cayenne pepper, ground chili powder
for the aioli- 1 egg yolk, pinch salt, pinch pepper, 1 cup extra virgin olive oil, juice of 1 lemon, 1 large piece garlic, pressed, hot pepper sauce
Directions:
1. Make the aioli- combine the egg yolk, pinch of salt, black pepper and lemon juice in a bowl. Whisk in the olive oil in a steady stream (have your husband help with this), add the garlic and hot pepper sauce to taste. set aside.
2. Sprinkle your chicken breasts (skin on) liberally with salt, pepper, garlic powder, onion powder, cayenne pepper and chili powder. Place on a broiler pan under broiler, skin side up, turn chicken in a couple of minutes. Use an instant read thermometer to see when the chicken is nearing 165°F. take it out of the oven! hurry! do NOT over cook your chicken. I use a toaster oven for this. You can use your oven if that’s all you got. The instant read thermometer is the thing YOU CANNOT miss. go buy one. May you never overcook your meat again! At this point you can remove your chicken from the heat, let it sit for a minute and slice it. Or if you are real hungry, put the whole darn breast on your sandwich. why not? It’s cooked perfectly after all.
3. Assemble your sandwiches with your beautiful GF bread from Bigstar bake house, tomato slices, cheese slices, Aioli on the bread and bacon. Add avocado slices if you’re really feeling adventurous. Salt and pepper taste, slice, squish and eat!
Maple, Bacon, Apple crisp
Posted on | February 5, 2012 | 5 Comments
This dessert has the perfect combination of sweet, salt and crispy. Top with coconut milk ice cream and you will reach dessert nirvana
Ingredients:
Topping
6 slices of old fashioned side bacon (or regular old bacon if that’s what you got), cut into 1/4 inch pieces
3/4 cup Bob’s Red Mill Gluten Free all-purpose flour
3/4 cup pecans, chopped fine
3/4 cup uncontaminated Gluten Free rolled oats
1/2 cup organic whole brown sugar
1/4 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick (8 Tbsp) butter, melted
Filling:
9 small gala apples (or 7 medium size apples of your choice) peeled, cored, halved and cut into 1/2 inch wedges
1/3 cup pure Quebec maple syrup
1 cup apple cider (strongbow works fine for this)
1 Tbsp fresh squeezed lemon juice
2 Tbsp butter
Directions:
1. Preheat oven to 450° with rack in middle.
2. Cook your bacon in a skillet over medium heat until crisp. Drain on paper towels.
3. Combine GF flour with the pecans, GF oats, sugars, cinnamon and salt in a medium bowl. Stir in the melted butter until everything is moist but crumbly and then stir in the bacon pieces. Set aside.
Time to make the filling -
4. Toss your apple wedges with the maple syrup and set aside.
5. Bring the cider to a simmer in a clean 12″ skillet and reduce by half. (about 5 Minutes), transfer to a bowl, add the lemon juice, stir and set aside.
6. Melt the butter in your now empty 12 inch skillet on medium heat. When it stops foaming add the apples tossed in maple syrup. Cook for about 14 minutes. stirring frequently. Don’t fully cook the apples. stop just before. Remove from heat and stir in the reduced apple cider/lemon juice mixture.
7. Distribute the topping evenly over the top of the apples. Place the skillet on a baking sheet in the oven and bake (I used convect) for 15 to 20 minutes. You will want the topping to look golden brown. Cool on a wire rack for 15 minutes and serve with ice cream (I use coconut milk ice cream)
keep looking »
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- Door Sixteen
- hashai
- his & hers
- i like nice things
- poppytalk handmade
- sacred lotus
- sfgirlbybay
- Simply Grove
- Urban Weeds
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Unless otherwise posted, these images are my own & are licensed to Getty Images.
Do not use any of them without permission. All of my images are copyright Lori Andrews.
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