Pasta with Fried Lemons and Chili Flakes

May 31, 2017

Pasta with Fried Lemons & Chile Flakes – Candy Coated Culinista

Lemons, lemons and more lemons! If you are a lemon lover this recipe is for you.

Diner: Changing the Game by Melissa Clark

Ingredients
• 4 lemons
• 1 pound linguine or spaghetti
• 4 tbsp extra virgin olive oil, plus more for drizzle
• Pinch of sugar
• 3 tbsp unsalted butter
• ¾ tsp chili flakes. More to taste
• 2/3 cup parmigiana-reggiano cheese, plus more to taste
• Black pepper, to taste
• ½ cup celery leaves, coarsely chopped (optional)
• 1/3 cup parsley, coarsely chopped (optional)
• Flaky sea salt, for garnish

Assembly
1. Bring a large pot of salted water to a boil over high heat.
2. Zest finely 2 lemons and set aside.
3. Trim the top and bottom off the other two lemons and cut lengthwise into quarters and remove any seeds.
4. Thinly slice the quarters into triangles and blanch lemon pieces in the boiling water for 2 minutes. Then transfer using a slotted spoon to a paper towel to dry.
5. In the same boiling water add pasta and cook until al dente.
6. Drain water; but reserve ½ cup of the pasta water.
7. Using a large frying pan, heat 1 tablespoon olive oil over high heat.
8. Add the dried lemon pieces and season with a pinch of salt and sugar.
9. Cook until the lemons are caramelized, for 3 to 5 minutes and then transfer to a plate.
10. Over medium heat melt butter in the leftover oil and add the chili flakes and lemon zest of both lemons until fragrant.
11. Whisk in the reserved pasta water.
12. Toss in pasta, the juice of one lemon, cheese, black pepper and the remaining salt.
13. Cook until pasta is coated with sauce and add in the caramelized lemon.
14. Add celery leaves and parsley if desired.
15. Taste and add more lemon juice, drizzle olive oil and cheese if desired.
16. Sprinkle with sea salt and serve.

Please Enjoy

My thoughts
I wasn’t a fan of this recipe. The caramelized lemons and the lemon zest, lemon water, lemon juice. It was all too much lemon for me. I could handle almost all that lemon except the caramelized lemon. All I could taste was lemon rind, so I took that out and enjoyed the dish a little more. The combination of black pepper, chilli flakes and cheese and lemon; this mixture had a tendency to clump together and not be

N is for … Nectarine Cobbler Muffins

May 24, 2017

N is for … Nectarine Cobbler – Candy Coated Culinista

Yield/Serving: 12 muffins
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 1 cup whole wheat flour
• 1 cup cake/pastry flour
• ¾ tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• ½ tsp ground cinnamon
• ¾ cup granulated sugar
• 1 cup 2% milk
• Juice from half a lemon
• 5 tbsp canola oil
• 1 extra large egg
• ½ tsp vanilla extract
• 1 tsp almond extract
• 3 nectarines, peeled and cubed
• Golden brown sugar, for sprinkling

Assembly
1. Preheat oven to 350°F.
2. Place muffin cups in the muffin pan.
3. In a large mixing bowl, whisk together the whole wheat flour, cake/pastry flour, baking soda, baking powder, sea salt, cinnamon and sugar.
4. In a medium size bowl whisk together milk, lemon juice, oil, egg, vanilla extract and almond extract.
5. Now add the wet ingredients to the dry ingredients slowly until just combined.
6. Fold in the nectarines and do not over mix.
7. Let the mixture sit for 30 minutes covered with a towel. (If you don’t have time you can skip this step)
8. Fill the muffin cups almost to the top (not overflowing) and sprinkle brown sugar on top.
9. Bake for 25 minutes or until a cake-tester inserted comes out clean.
10. Remove from oven and let cool for 5 to 10 minutes in the pan and then take out the muffins and let cool on a wire rack.

Tips
• Can be stored for up to two days in an air-tight container.

Please Enjoy

My thoughts
I can say I enjoy whole wheat muffins now. I have never been a fan since childhood and yet with the combination of half cake/pastry and whole wheat flour I really enjoyed this to my surprise. I barely noticed there was whole wheat in it besides the colour. I had to bake this recipe in two batches and noticed that the second batch raised more as the batter was resting for 30 minutes while the first batch was being baked. I will be resting my batter from now on as the result turned out so well. This was my second or third time making muffins and this is a vast improvement from my scone like first attempt.

Roast Chicken with Plums

May 17, 2017

Roast Chicken with Plums – Candy Coated Culinista

Yield/Serving: 3-4
Prep Time: 15 min.
Cook Time: 1 hour plus
Difficulty level is: Easy

From: Diner: Changing the Game by Melissa Clark

Ingredients
Chicken
• 1 large lemon, grated
• 1 tbsp ground sumac
• 2 tsp kosher salt
• 1/2 tbsp black pepper
• ½ tsp cinnamon
• ½ tsp allspice
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, grated or minced
• 1 whole chicken, 4 pounds
• 1 bunch of thyme, for garnish
Plums
• 4 plums, halved & quartered
• 4 shallots, sliced into rounds
• 1 tbsp honey
• ½ tbsp extra virgin olive oil
• ¼ tsp kosher salt
• ¼ tsp cinnamon
• 1/8 tsp allspice
• 1 bay leaf, torn in half

Assembly
1. Grate the zest from the lemon and place in a small bowl.
2. Add and stir in the sumac, salt, pepper, cinnamon, allspice along with the olive oil and garlic.
3. Rub chicken and throughout the cavity of the chicken.
4. Split the thyme bindle into half and place into the cavity of the chicken.
5. Place in a roasting pan on a wire rack and let marinate for 1 hour and up to 24 hours.
6. Let chicken come to room temperature before cooking for 30 minutes.
7. Preheat oven to 450°F.
8. In a medium sized bowl mix together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tsp of water.
9. Spread mixture on the bottom of the roasting pan and place the chicken on top and roast for 30 minutes.
10. Squeeze 1 tablespoon of lemon juice and mix with remaining 1 tablespoon of olive oil.
11. Drizzle over chicken and continue to cook for 30 to 45 minutes longer.
12. Let the chickens rest covered in foil for 10 minutes and then carve.
13. Serve with plums and add more fresh time for garnish.

Please Enjoy

My thoughts
I choose this recipe as I have been looking for interesting and new ways to serve my proteins. I have never cooked with sumac before and I had to research what the flavour and taste of sumac was. Once I learned it had a lemony taste I was delighted. I have never thought to incorporate plums into a dinner dish and this was a lovely addition. I found this to be a touch too savoury for myself though as I had leftover that hung around for more than two days. I batched down this recipe as the original called for 2 whole chicken, which I was not planning to invest in with new flavour combinations. Overall I think this could be a hit depending on the audience. I enjoyed this; but it wouldn’t go into my weekly menu; more like every two months to change things up and during plum season.

Mother’s Day Marmalade Cake

May 10, 2017

Marmalade Cake – Candy Coated Culinista

This is a quick a foolproof recipe to accompany gifts for those special Mother figures in your life for Mother’s Day. Nothing beats a touch of homemade as it comes from the heart.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 cup self-rising flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp cardamom
• 1/3 cup butter, cold
• 1 egg
• 1/3 cup sour cream
• 1 jar marmalade
• 3 tbsp marmalade, set aside to decorate

Assembly
1. Preheat oven to 320°F and spray pan with non-stick spray
2. Sieve flour, sugar, baking powder and cinnamon in a mixing bowl.
3. Using your hands mix the cold butter into the flour mixture with your fingertips until the mixture has the consistency of breadcrumbs.
4. In a separate bowl whisk together sour cream, milk, eggs and then pour the mixture into the flour and combine using a fork until it becomes a dough.
5. Add two-thirds of the marmalade into the dough and incorporate; but don’t overwork.
6. Shape dough into a loaf and place in pan and bake for one hour, or until golden brown on top.
7. Decorate the top of the cake with the remaining marmalade and serve.

Tips
• Use any flavour of marmalade or jam you like.
• Ensure marmalade or jam is soft in consistency

Please Enjoy

My thoughts
I made two of these for a part of a Mothers Day’s presents and the reviews were they were good. One said there was too much sugar; but then when they went back another time it tasted fine. I decided to decrease the sugar on my second attempt for this blog post as the marmalade has enough sugar to compensate.

Cinco de Mayo

May 3, 2017

Cinco de Mayo Meal – Candy Coated Culinista

Cinco de Mayo is a day to commemorate the Mexican Army’s unexpected victory over the French in 1862 at the Battle of Puebla on May 5th. The victory for the Mexican’s was short lived; but for this day they could celebrate a victory and they did. This is celebrated mainly in the U.S. & Mexico; but other countries around the world like to partake in this day like Canada, the Caribbean and even other countries further away from Mexico. To celebrate this day in history I ventured into something Mexican.

Yield/Serving: 4 tacos, serves 2
Prep Time: 20 min.
Cook Time: 1 hr.
Difficulty level is: Easy, time-consuming

Ingredients
Tacos
Shrimp
• 12 shrimp
• 1 clove garlic, minced
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp extra virgin olive oil
Avocado
• 2 ripe but firm avocados
• 1 egg
• Splash of coconut milk
• ¼ cup panko bread crumbs
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp kosher salt
• 3 tbsp canola oil
Toppings
• 1/4 cup goat cheese, crumbled
• ¼ cup black beans, rinsed and drained
• Handful of spinach
• 6 grape tomatoes, slices lengthwise
• ¼ red bell pepper, diced
• ¼ green bell pepper, diced
• 1 green onion, chopped
• Small piece on red onion, diced
• Small handful of cilantro, rough chop
• Corn kernels from one ear of corn
• 4 corn tortillas
Avocado Cilantro Coconut Sauce
• Generous handful of cilantro, stems and all
• ½ of an avocado
• 1 generous table spoon of coconut milk, the solid portion not the watery part
• Kosher salt, to taste
• Few drops of fresh lime juice
• Extra virgin olive oil, 1 tbsp or more
Mango Bean Salad
• 1 large mango, peeled and diced
• 1 dill cucumber, sliced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1/8 red onion, thinly sliced
• Handful cilantro, chopped
• ½ cup canned black beans, rinsed and drained
• 2 cloves garlic
• Corn kernels fresh from ear of corn
• ½ freshly squeezed lime juice
• Kosher salt, to taste
• 1 tbsp agave nectar
• Splash of apple cider vinegar
Cantaloupe Agua Fresca
• ½ of a cantaloupe, peeled and chopped
• Tiny piece of ginger, finely chopped
• 1 lime, freshly squeezed
• 6 cubes of ice
• Cilantro, for garnish

Assembly
Tacos
Shrimp
1. Using a medium sized frying pan over medium heat add olive oil and season shrimp with spices add garlic and cook.
2. Let drain on a paper towel and set aside.
Avocado
1. Using a medium sized frying pan over medium heat add canola oil.
2. Peel two avocados and sliced into pieces. Set one half of an avocado and put into the food processor for the avocado cilantro coconut sauce.
3. Wisk egg and milk in a small bowl.
4. In a plate mixed together panko crumbs and spices.
5. Dip avocado into egg wash and then coat with breadcrumbs.
6. Fry until each side is a golden brown.
Corn
1. Using a small saucepan, slice corn kernels off and boil until cooked. Then set aside ¼ of the kernels for the tacos and the remainder for the mango bean salad.
Toppings
1. Prepare all the topping and place in a plate and set aside.
Avocado Cilantro Coconut Sauce
1. Blend all the ingredients together adding extra virgin olive oil little by little until mixture coats the back of a spoon.
2. Set aside.
Mango Bean Salad
1. Place all the ingredients into a bowl and add agave nectar and apple cider vinegar and stir until well combined.
2. Set aside and let marry.
Cantaloupe Agua Fresca
1. Place cantaloupe, ginger, lime juice and ice cubes into a blender and blend.
2. Strain off some of the pulp if desired and garnish with cilantro.
Assembly
1. Add toppings onto corn tortillas and place avocado on two tacos and shrimp on the other two tacos.
2. Drizzle with the avocado cilantro coconut sauce.
3. Serve

Tips
• Add a splash of tequila if your feeling festive to the aqua fresca to make it a more adult beverage.

Please Enjoy

My thoughts
This recipe was beyond flavourful and I was super excited to make this from the moment I started and I kept building layers to this as I kept cooking. This took longer than I expected; but there are many different components going into the dish and it makes this a lovely complete meal from beginning to end. The creaminess and crunch of the avocado taco made me not miss the protein. Once again I found another dish where I can up my vegetarian recipes to two or three times a week and not miss the meat. The shrimp taco is a great option for those who still want seafood/meat, as the shrimp was packed with flavour and colour. With the addition of the avocado cilantro coconut sauce it once again added another layer of complexity and it was the usual American salsa. I must say that corn tortillas are the way to go, I highly recommend them to the whole wheat, ancient grain or regular floured tortillas I have tried. They are so much more authentic and if you can find them please give them a try. The bean salad was chocked full of all those Mexican ingredients with the vinegar and agave nectar dressing to add a little sweet and tart aspect. Washing this all down was a mild fruity beverage which didn’t overpower the meal, it was just a lovely compliment. Any vegetarian or pescatarian would be total chuffed to see this for dinner and they were. This is already being requested and I’ll gladly make it again soon and hopefully streamline this recipe down to a hour beginning to end as I like quick weeknight meals.