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Category Archives: Simple – 5 ingredients or less
I’ve been working with the wonderful and talented Selina Maitreya to complete my portfolio. After going through all of my current images, we decided that I needed at least 15 more. One missing category: soup.
After our last meeting, we decided that I needed two soups: one creamy and one chunky. Today was creamy soup day. I spent the afternoon peeling and roasting carrots and then pureeing and straining.
The end result was very delicious. Think I need to work on the styling a bit more though. My cream swirls need some practice
Food photography is much more than shooting beautiful food. So often we need to be the chef and stylist too. It’s fun to wear so many hats!
Here’s some more summer grilling goodness. If you can’t find boneless chicken thighs, ask your butcher to debone them for you or do it yourself (http://allrecipes.com/howto/deboning-a-chicken-thigh/).
Oh, and don’t leave the grilled thighs alone on the kitchen counter while you’re setting up your photograph. Especially if you have a cat. Apparently cats love them too
If you’re eating Paleo, just skip the yogurt on the side.
Recipe adapted from Donna Hay magazine.
Spiced Chicken Thighs
Author: kathy jan (adapted from Donna Hay magazine)
Recipe type: Main Dish, Chicken
- 1 tbs olive oil
- ½ tsp finely shredded lemon zest
- 2 tbs lemon juice
- 1 clove garlic, smashed
- 2 tsp each, paprika, ground cilantro, ground cumin
- 4 boneless chicken thighs
- 2 lemons, halved
- Fresh spinach leaves and greek yogurt to serve
- Combine the oil, lemon zest, juice, garlic and spices in a small bowl.
- Heat your grill or grill pan over high heat.
- Brush the chicken thighs with the spice mixture and grill over high heat about 4 minutes per side or until done.
- Lightly grill the lemon halves.
- Serve the chicken with the grilled lemons, fresh spinach leaves and greek yogurt.
If you're eating paleo or on a diary restricted diet, just skip the yogurt. It's delicious without it too.
A refreshing dessert that’s good for you too.
Yogurt Cheesecake with Strawberries and Pineapple Sauce
Recipe type: Dessert
Plan ahead for this luscious dessert. The yogurt needs a minimum of 24 hours in the refrigerator before serving.
- 1 32 oz container plain or vanilla yogurt
- 3 cups unsweetened pineapple juice
- 1 pint strawberries, sliced
- Line a small sieve (5-7 in diameter) with 2 layers of paper towels.
- Place the sieve over a bowl.
- Stir the yogurt and scoop into the sieve.
- Adjust the paper towels to remove folds.
- Cover with plastic wrap and refrigerate at least 24 hours. The yogurt with drain and thicken.
- Place the pineapple juice in a saucepan and bring to a boil.
- Cook over high heat until reduced to about 1 cup. This will take about 30 minutes.
- Remove from heat and let the sauce cool.
- Refrigerate the sauce until serving time.
- To serve, unmold the the yogurt by placing a plate over it and then turning it over.
- Remove the paper towels and use a warm knife or spreader to smooth the yogurt.
- Serve with sliced strawberries and the pineapple syrup.
I used Greek vanilla yogurt when I made this (you can see the black flecks of vanilla bean in the photo). I also let it sit in the refrigerator about three days before I could finish the dish. I di use paper towels, but cheesecloth would also work. Use a large pan for the pineapple sauce as it sputters quite a bit on high heat while reducing. Disclaimer: I've had this recipe in my file for a very long time and I do not recall it's source. I think it may have been in Oprah magazine.
It was a rainy day in South Florida. I got some much needed beach time this morning even though it was overcast and a bit gloomy. Stormy weather is my favorite time to go to the beach – it’s a little wild and windy and a lot solitary.
When I got home from the beach, the cooking frenzy began. After a crazy work week last week and no time to eat home cooked, whole food meals, this week would be different. After shopping for everything I needed, I launched into a marathon cooking afternoon. Gluten-free pizza dough – pizza recipes and pics later this week. Free range roast chicken with fresh herbs and basil, basted with oregano, orange, and lemon infused olive oil I got at the market yesterday. Hot Italian sausage, potato, and kale soup. Turkey burgers with cranberries, mashed potatoes and green beans. My daughters’ childhood favorite and my favorite comfort breakfast food – shepherd’s pie – seasoned grass-fed ground beef, a few shreds of extra-sharp cheddar, topped with mashed potatoes laced with gobs of butter and cream – served with al dente green beans. Gluten-free apple cakes. Collard greens that will be a side dish for Southern shrimp and grits later in the week. Southern creamy cole slaw and chili spiced fish to make fish tacos. Slow cooked beef flank steak, shredded and dressed with chipotle peppers in adobo sauce for a delicious lunch salad and tacos. And preserved lemons. I so want these to be ready now! But they take about 4 weeks to morph into tangy, heady, lemon deliciousness.
3 – 4 thick skinned lemons
extra lemon juice
6 – 8 tablespoons fine sea salt
1-2 bay leaves, optional
1. Sterilise a medium jar (with a good lid or seal) by popping in the dishwasher on the hottest cycle, or using your favourite sterilisation method.
2. Place the thick skinned lemons in a strainer and pour boiling water over the lemons to get rid of any dirt or bugs. Drain.
3. Chop a lemon into quarters, lengthwise.
4. Place a tablespoon salt in the bottom of the jar and pack in the lemon quarters, squashing them in to release as much juice as possible. Scatter with another tablespoon salt.
5. Repeat with the other 2 – 3 lemons, until the jar is full. If using the bay leaves, poke them in along the sides of the jar while layering.
6. Finish with a final tablespoon or two of salt. Cover with lemon juice.
7. Seal jar and store at room temperature for 4 weeks.