The post LOBSTER SLIDERS WITH CARAMELIZED APPLES appeared first on My Digital Kitchen.
]]>This is a paid partnership with PEI Lobster. Although I have been compensated, all opinions are my own.
With the holidays upon us, switch things up by adding lobster to your menu, with these easy and delicious Lobster Sliders with Caramelized Apples. Whether you are hosting a small family gathering or looking for something light to snack on, these sliders will be your go-to, whether you choose to make them for the holidays or all year round!
When I think of the holidays, especially Christmas day – which is by far my FAVORITE holiday of all time, I am used to the traditional go-to meals, like roasted turkey, sweet potato casseroles, ham roasts, salads, and lots of cookies and pies. However, some people (like myself) are either pescatarian, or have some dietary restrictions, which means some meatless alternatives would be preferred. Now, if you have never considered adding lobster to your holiday table, now is the time to do so, and better yet, do so by adding these Lobster Sliders with Caramelized Apples. It’s so easy and so worth it.
However, you don’t have to reserve these sliders just for the holidays, as they can be enjoyed all year round. Serve them up at a super-bowl party, a spring brunch, summer picnics, or even other festive occasions like Easter and thanksgiving. The versatility of these lobster sliders is what makes them so delightful.
If you’re familiar with lobster, then you can probably agree that there is a certain luxury added to it, which can make it quite intimidating to cook. However, lobster isn’t only easy to cook and easily accessible, but its origins are actually quite humble.
For example, did you know that back in the mid 19th century, lobster was known as a poor man’s meal because of the overabundance of them? And due to that, they were fed to prisoners, and eventually became a popular canned and cheap food accessible to lower income households who still needed to get their protein. Lobster meat was also used as fish bait by Native Americans, but somehow, during the years, lobster went from poverty to luxury. Well, now that you’ve had a brief history lesson, I’m using this holiday recipe to present lobster in its authentic, humble and nutritious origins.
Whether you live in PEI, or any other province in Canada, PEI lobster is easily accessible. You can swing by any supermarket in PEI and pick up lobster, or if you live in another province, you can order it online and have it shipped to you by priority mail. Plus, you can either order the lobster shelled, or cooked, chopped, and packaged in a vacuum sealed bag, depending on how you choose to use it. It’s that easy! In addition, PEI Lobster is also very healthy and sustainable.
Now, you’re probably wondering, how did this somewhat game day recipe make its way to my holiday table? Well, the story is quite interesting. Every year, I go out of town to spend Christmas with my family. We have a somewhat basic tradition, which starts with opening gifts by the tree at 8am, breakfast at 10am and Christmas dinner at 6pm. However, there’s always a basketball game that my family watches which usually comes on at midday. So of course during that period between breakfast and dinner, everyone starts getting hungry, but my aunt literally won’t let anyone into the kitchen because she’d be busy cooking up a large Christmas dinner that would be eaten at 6pm.
One afternoon before the game started, I came over with some leftover lobster salad, and I snuck into the kitchen to grab some sliced bread and took it to the basement where my cousins were watching the game. I actually brought it for myself to snack on, but eating in front of hungry people is never a good idea, so of course I had to share. Ever since then, we called it the “Christmas Superbowl” because we ate game day food on Christmas day. So every Christmas afternoon while watching the game, I would always make sliders to snack on before Christmas dinner. It’s been a tradition ever since.
Now, I’m sharing this tradition with you, and hopefully, it inspires you to add lobster to your holiday table, knowing that you can enjoy easy, healthy and sustainable lobster with no fuss and all smiles.
- Meat from a 1½-pound cooked lobster (1¼ cups), cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 teaspoons chili sauce
- 2 tablespoons crème fraîche
- 1 tablespoon minced shallot
- 1½ teaspoons minced basil leaves
- 1 tablespoon lemon juice
- ½ teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper to taste
- 2 green apples, peeled and sliced
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- Pinch of cinnamon (optional)
- 1 tablespoon olive oil
- Eight 2-inch round soft brioche buns, split
- In a medium bowl, mix the lobster with the mayonnaise, chili, crème fraîche, shallot, basil, lemon juice and zest. Season with salt and white pepper and refrigerate until ready to use.
- Cut the peeled apples into quarters, then slice each quarter into four pieces. Melt the butter over medium-high heat, then add brown sugar, followed by the apples. Toss the apples until they are caramelized, then add cinnamon. Remove from heat and set aside.
- 3. Brush the cut side of each roll with olive oil. Heat a large skillet over medium heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Layer the bottom half of each roll with apples, then spoon about 3 tablespoons of the lobster on top. Close the sliders and serve.
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]]>The post STRAWBERRY MADEIRA DUTCH BABY PANCAKES appeared first on My Digital Kitchen.
]]>Give a sweet and delicious gift to mom by whipping up these Strawberry Madeira Dutch Baby Pancakes. It’s a cute, intimate and budget friendly way to show mom how much you care. Plus, you get to have brunch, which is the icing on the cake, or in this case, the icing on the pancake. These are dairy free and low gluten (contains light spelt flour).
Mothers Day is definitely different this year, and although last mothers day also occurred during the start of the pandemic, this year is cooped with more restrictions and amplified safety measures to curb the sudden surge of Covid-19. Although safety always comes first, it’s a little disheartening to not see my loved ones in person, and also a tad bit frustrating to start every FaceTime conversion with “how are you dealing with the new lockdown”? Or my favorite “are you getting the vaccine?”
We can only do what we can to guide us through this phase, which includes prioritizing our mental and physical health and doing things that bring us joy. I started learning the guitar, which has been a marvellous escape and also a fun and productive activity to do when I have a break from working. However, if we are being truly honest, 80% of my free time involves binge watching shows on Netflix and HBO Max.
As I said earlier, Mothers Day might be different for some, especially if you are quarantining separately. This is definitely the case for me, as my mom and myself are in two different countries. All we have is Skype, which is better than nothing! So, the plan for Mothers Day is to make these Strawberry Madeira Dutch Baby Pancakes for my mom, and “share” them with her while we have our Skype date. We’ll see how that goes 
These Dutch Baby Pancakes are my moms favourite because I made them for her a couple of years ago for dinner when she was visiting. Yup, you heard that right, dinner. It was during the time I was working on my cookbook, so between testing recipes, photography set ups and dirty dishes, I wasn’t able to plan an elegant breakfast or brunch for my mom, so I made brunch for dinner instead and it was fabulous!
Wishing all the amazing mothers a happy Mothers Day today, tomorrow and everyday.
- 3 eggs
- ½ cup unsweetened almond milk
- ½ cup light spelt flour
- 1 tbsp Madeira wine
- 1 tbsp coconut oil
- Fresh strawberries, for topping
- Optional Toppings:
- Lemon slices, for garnish
- Monk fruit icing sugar, for topping
- Coconut Whip, for topping
- Preheat the oven to 450°F and place two mini cast iron skillets, or one 9-inch cast iron skillet in the oven.
- In a blender, place eggs, almond milk, spelt flour and madeira and blend until smooth.
- Remove the skillet(s) from the oven and melt the coconut oil. Add the batter to the skillet if using a 9-inch or divide the batter between two mini skillets.
- Bake in the oven for 15 minutes with the 9-inch skillet, or 10-12 minutes if using the mini skillets.
- Top with strawberries or toppings of choice. Serve warm.
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]]>The post LINZER COOKIES appeared first on My Digital Kitchen.
]]>If you’re looking for something slightly healthier and sugar conscious to add to your cookie box, you have to add these low sugar Linzer Cookies to your baking list. Baked with whole wheat flour, filled with homemade refined sugar free blackberry jam and topped with monk fruit powdered sugar, you can still indulge in your sweet tooth while being sugar conscious this holiday season.
Can you believe Christmas is only 10 days away? Oh dear, where did the time go? I feel like the year just flew by, and I don’t know if it feels that way because of the pandemic. Although celebrations this year will be different, my Christmas spirit is still very much alive, even though unfortunately I won’t be spending it with family this year.
So instead, I’ll be gifting these cookies along with other baked holiday treats to some of my friends and family members, because knowing how 2020 was for all of us, we could all use some holiday smiles.
This was actually my first time baking Linzer cookies, and I must say that I was quite pleased with how these turned out, especially since I didn’t have the traditional Linzer Cookie cutouts, so I had to improvise with kitchen tools I could find! Linzer cookies or “Linzerkekse” and ‘Linzertorte” originated in the City of Linz, Austria in the early 1700s, and even though they are very popular around the holidays, they can also be enjoyed all year round.
It also took me half a day to make these—not because they were time consuming, but I was having a lazy Sunday, which, well, made me extremely slow. I’m pretty confident that a lot of you can relate to this ever since being in quarantine became the new normal.
Usually, traditional Linzer Cookies are made with flour, ground nuts (usually almonds), egg yolks, sugar, lemon zest and blackcurrant preserves or raspberry jam, then optionally topped with powdered sugar. However, my healthier rendition uses whole wheat flour (which was a delicious risk), monk fruit sugar, organic store-bought blanched almond meal (saves time!) and my homemade sugar-free blackberry jam.
I think the main flavor components that stood out for me in my rendition of these Linzer Cookies were the combination of lemon zest and blanched almonds, and although those are main ingredients in traditional Linzer Cookie recipes, the combination provides an aromatic, citrusy and sweet nutty flavor. Of course, the addition of the jam or jelly seals the deal, literally! You can also get creative by using orange zest, blanched toasted hazelnuts and even swap the vanilla extract for a splash of amaretto to enhance the flavor of the almonds, while also adding a hint of apricot.
You can also try other homemade fillings like lemon curd, chocolate spread or even dulce de leche. The possibilities are endless! No matter how you choose to make your linzer cookies, the only two goals you should aim for are to have fun, and to spread joy.
- ¾ cup (1 ½ sticks) room temperature butter, unsalted
- 2-3 tbsp avocado oil, (or any neutral oil)
- ½ cup monk fruit sugar
- 1 tsp amaretto (or vanilla extract)
- 2 egg yolks
- Zest of one lemon
- 2 cups organic whole wheat flour
- 1 cup blanched almond meal (store bought or homemade)
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- Filling
- ½ cup blackberry jam
- Optional topping:
- ⅓ cup monk fruit powdered sugar
- In a large bowl, use a stand or hand mixer and cream the butter, oil, sugar and amaretto until fluffy. Fold in egg yolks and lemon zest until incorporated, but don’t over mix.
- Sift in flour, almond meal, cinnamon and salt into the butter mixture. Switch to a spatula and mix the batter until a dough forms. Divide the dough into quarters (into 4), and wrap them individually with seran wrap. Refrigerate for 2 hours or overnight.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Remove one piece of dough from the refrigerator at a time. Place the dough between two sheets of parchment paper and roll it out to ¼ inch thickness. Use a 3-inch cookie cutter or the rim of a drinking glass to cut out the cookies.
- Place the cookie rounds on the lined baking sheet. Cut out a top for each cookie, using a smaller cookie cutter or even the base of an icing tip to cut out the center so the blackberry jam will be exposed. Repeat with the remaining pieces of dough. If the dough gets too soft, place it in the freezer for about 5 minutes to firm up again. A firm dough ensures that the cookie rounds hold up well.
- Bake the cookies for 12 minutes, then transfer to a cooling rack until cooled. Once cooled, spread the bottom half of each cookie with the blackberry jam, leaving a thin border around each cookie. The jam ensures that the cookies stick together. Place the top of each cookie with the middle cut out on its corresponding bottom half. Return to the cooling rack so that the cookies seal completely.
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]]>The post PALEO BOURBON APPLE GALETTE appeared first on My Digital Kitchen.
]]>Fall is here once again, and we all know that a great fall season is best enjoyed with an occasional apple pie, especially when it’s made with freshly picked apples from an orchard. This rustic Paleo Bourbon Apple Galette takes traditional apple pies to a whole new level, with a nutty and flavourful grain free crust and apples tossed with cinnamon and dash of good bourbon.
Here we are again, another beautiful fall season, except things are a little different this year, due to the fact that we are still in a global pandemic. Unfortunately here in Toronto, we have regressed back into stage two because the Covid cases kept getting worse, so our gathering and social restrictions have been tightened yet again.
Although we possibly may be in lockdown again, the bright side to that is we will get to spend more time cooking and baking! Plus, since Thanksgiving is just a couple weeks away for us in Canada, you can start planning your menu by adding on this healthier paleo bourbon apple galette. Basically, if you’re a rookie at making pies, a galette is an easier way to start, especially since it doesn’t have to look perfect, because the appeal is in its rustic look. Plus, if you have anyone in your family who is celiac or sensitive to gluten, this galette is a perfect guilt-free indulgence.
Summer may have been short this year, but I was lucky to have been able to still do some late summer activities, like lots of picnics, going to the winery/vineyards, and also recently apple picking! I went to a beautiful orchard in Niagara and picked some apples and pears, and let me tell you, freshly picked organic fruit does not compare to what you find at the grocery store. It’s organic, it’s cheaper, and most of all, a fun experience, especially when the weather is beautiful, which was the case when I went apple picking.
So with all the apples and pears I picked, I basically ate up all the pears (they were so sweet and juicy), and used the apples to make an apple pie for my friend and of course, this galette for you guys, which I also partly consumed of course. The apples I picked and used for this galette were ginger gold and gala apples. I recommend that you pick your apples or go to your trusted farmers market, because the quality of the apples makes a huge difference in your pies.
- FOR CRUST
- 1 ¼ cup almond flour
- ½ cup arrowroot starch (or cornstarch, but not paleo)
- 1 tbsp monk fruit sugar
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 1 stick unsalted cold butter, cubed
- ¼ cup ice water
- FOR FILLING
- 2-3 ginger gold or gala apples, peeled and sliced
- 1.5 tbsp monk fruit sugar
- ½ tsp ground cinnamon
- 2 tbsp bourbon (or Irish whiskey), optional
- EGG WASH
- 1 beaten egg
- In a large bowl or a food processor, start by combining the almond flour, starch, sugar, cinnamon, salt and butter until the batter is crumbly. Add in 1 tsp of ice water at a time until the dough starts coming together. You may not need the full ¼ cup of ice water in the event that your dough already sticks together, so play it by ear. Once your dough is formed (but not too sticky), flatten it out into a 1-inch disk and wrap it in seran wrap. Refrigerate for two hours, or overnight.
- When your dough is ready to roll out, remove from the fridge and preheat your oven to 350°F. Roll out the dough between two pieces of parchment paper into a 10-inch round disk. If you find that the dough is too hard to roll, leave it at room temperature for about 1 minute. Remove the parchment paper on top and place the rolled out dough with the parchment paper at the bottom on a baking sheet.
- Combine filling ingredients in a bowl, then arrange sliced apples in the middle of the dough, leaving at least an inch of space around the crust edges. If you have left over apple slices, place them in a ziplock and put in the freezer. You can warm them up and eat them with your oatmeal.
- Gently fold over the dough around the apples. Brush the edges with your egg wash. Bake for 40-45 minutes until the edges are golden brown. Serve and enjoy.
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]]>The post LEMON-PARMESAN COCONUT BASIL CHICKEN appeared first on My Digital Kitchen.
]]>The sun is shining and the warm weather feels amazing, so it only makes sense to create a bright and flavourful dish that reflects and celebrates the beautiful summer weather we are having. Allow me to introduce this low carb Lemon-Parmesan Coconut Basil Chicken. All I can say is, it’s so dang good!
With the current pandemic we are facing, a lot of us are in quarantine, and in some cases, it has most of us spending quality time with our families, and cooking more. I think I have lost track of the number of dalgona coffees, banana breads and carrot cakes I have made….but I certainly refuse to jump on the pancake cereal trend because I like my pancakes the way God intended; four thick stacks with maple syrup and butter. It’s always about the simple pleasures.
However, I have always believed in finding a healthy balance with food. So even when I have the occasional sweet indulgences, I always maintain a clean and healthy lifestyle the majority of the time. Health is the ultimate wealth, and so is this lemony-cheesy herbed chicken.
I actually cooked this dish for a good friend of mine who has been wonderful to me during the pandemic lockdown. Being on disability, I didn’t have the mobility to wait in line for hours or carry heavy bags of groceries. The online grocery time slots were also unavailable due to a high demand of orders, so I was indeed in a pickle, facing a food apocalypse in my kitchen. Shiela, my wonderful friend, came to my rescue! She would take my grocery list and bring me groceries every week. Isn’t humanity wonderful?
Even though things are slowly starting to normalize again, she still helps with my grocery shopping. My biggest love language is cooking and feeding people, so it was only fitting that I gift her with this delicious low carb recipe as a “thank you for being a friend…” (Golden Girls anyone?).
Feel free to pair this with roasted broccoli, cauliflower rice, or spiralized zoodles. You could also pair it with basmati rice, brown rice or roasted sweet potatoes if you’re not low carb.
- ½ cup chickpea flour (or coconut flour)
- 1 tsp garlic powder
- ½ tsp kosher salt (plus more for seasoning)
- ½ tsp ground black pepper (plus more for seasoning)
- 5 chicken thighs, bone in and skin on
- 1 tbsp coconut oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 shallots, chopped
- Half a red bell pepper, thinly sliced
- 1 ½ cups Italian parsley, chopped
- ⅔ cup organic chicken broth
- 1 can (400ml) full fat coconut milk (refrigerated overnight)
- ½ cup freshly grated parmesan cheese
- Half a lemon, sliced to circles
- ⅓ cup freshly chopped basil, plus more for topping
- In a large bowl, combine flour, garlic powder, ½ tsp salt and ½ tsp black pepper. Mix thoroughly, then dredge chicken thighs on all sides in the flour mixture. Set aside.
- Heat a large deep skillet or dutch oven over medium-high heat and add oil. Once hot, add chicken thighs skin side down and sear until golden and crisp; about 6 minutes. Flip the chicken thighs and sear the other side for 6 minutes. Remove the chicken from the pan and set aside. Pour out the rendered fat and scrape out the browned bits.
- Return the skillet to the stove and turn the heat down to medium. Add the butter to the pan until melted, then add minced garlic, shallots, red bell pepper and parsley. Cook for 1-2 minutes until fragrant, then add chicken broth, coconut milk, parmesan cheese and more salt and pepper until it reaches your desired taste. Add back the chicken, then add in lemon slices. Cover the skillet and let it simmer for 5-6 minutes until the chicken is completely cooked.
- When ready, turn the heat off and remove the skillet from the heat. Stir in basil and garnish with basil leaves (optional). Serve!
I’d love to see your creations! Kindly rate, comment, and share this recipe. When you make it, hashtag #mydigitalkitchen so I can re-share on my socials!
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]]>The post SPICY LENTIL CURRY AND GARLIC NAAN appeared first on My Digital Kitchen.
]]>Cold weather forever calls for soothing comfort foods, which is why this Spicy Lentil Curry and Garlic Naan should be your new weeknight favourite. This flavourful and luxurious bowl of lentils is also gluten and dairy free.
I hope you are all having an amazing New Year so far. The holidays have been wrapped up for a few weeks and now we are back to our regular routine with work, taking down the holiday decorations and of course, lots and lots of snow. However, if part of your regular routine involves clean eating, then this recipe is right up your alley. My Spicy Lentil Curry provides you with protein, fibre, iron and total deliciousness.
This dish is actually a staple in my household. Not only is it quick and easy to make, but it also makes substantial portions, can be eaten with pretty much any savoury side dish, and also stores for slightly over a week. So, if you’re a fan of curries, you should definitely give this dish a try! It’s creamy, spicy with a hint of heat, garlicky and smooth.
The naan bread is also gluten free (contains dairy) and can be made in advance. Since I had posted the naan bread, previously, you can find the link to the recipe in the ingredients. I hope you enjoy this delicious curry dish as much as I do, which frankly is almost on a regular basis. Happy eating!
- 2 tbsp extra virgin olive oil
- 1 medium shallot, chopped
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp kosher salt
- 1 jalapeno pepper, chopped
- 2 cups water
- 1 ½ cups red lentils
- 1 (14oz) can full fat coconut milk (unsweetened)
- 3 cups baby spinach
- Cilantro, for garnish
- Sesame Garlic Naan for side
- Heat oil in skillet over medium-high heat. Saute shallots, ginger and garlic until brown, about 1 minute. Add cumin, coriander, turmeric, salt and jalapeno and stir until spices are toasted, about 1 minute.
- Add in water, lentils and coconut milk, then stir until the fat in the coconut milk is absorbed. Cover the skillet and cook for about 12-15 minutes, stirring occasionally.
- When ready, turn the heat off, then stir in the spinach into the hot curry until withered. Serve topped with cilantro and a side of gluten free naan.
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]]>The post THYME CITRUS SPATCHCOCK CHICKEN appeared first on My Digital Kitchen.
]]>Holiday cooking can be festive and delicious, but it can also be stressful and sometimes overwhelming, especially when entertaining a big crowd. Luckily, this Thyme Citrus Spatchcock Chicken with Roasted Veggies is an easy, healthy and delicious dinner you can put together in a sheet pan all at once, thus making prep easier while maintaining happy faces on the dinner table.
Real “chicks” have hips! And believe me when I say that I had so much fun running that phrase in my head as I was working with this whole chicken. I’d like to believe I came up with that phrase, making me such a witty genius, but I could be wrong, or right…oh well!
The holidays are right around the corner, with American Thanksgiving and my favorite season of all time, Christmas. As much as I enjoy all the festivities and traditions that are celebrated during this time, this season can also be overwhelming and stressful, especially when it involves holiday hosting and being in charge of all the batch cooking. Since I’m also in the same boat, I figured I’d share an easy and delicious sheet pan chicken recipe with preparation steps to hopefully alleviate some of the anxiety that comes with holiday cooking. Opting for a whole chicken instead of turkey makes it slightly easier roast and also feeds a smaller group. Plus, the spatchcock method is an easier and fun way to roast a whole chicken!
Depending on what you have on your holiday menu, you may be cooking or baking more or less items, but at least with this sheet pan recipe, you can cook your main course with your protein, carbs and veggies all at once. Since the preparation steps are quite detailed, i’ll get right to it.
1. First, line your counter with parchment paper and place your whole chicken on it. If your chicken is slightly moist, dab it with a paper towel.
2. Next, place the chicken breast side down with the wings and neck facing up/towards you. Now it’s time to remove the spine. To do so, use sharp kitchen shears to cut through the ribs right next to the spine along both sides.
3. Open the rib cage and use a heavy knife to score down the sternum. This will ensure that the chicken lays flat while baking. Sprinkle some salt and pepper on the inside of the chicken. Flip the chicken over breast side up, then using the palm of your hand, push firmly over the breast bone to ensure that the chicken lays completely flat.
4. Now, use your thumbs or index finger to separate the skin from the meat over breast, thigh and drumstick areas. You will be stuffing the inside of the chicken with an herb butter marinade.
5. In a small bowl, combine herb-butter mixture (ingredients in recipe list below) and spread most of the mixture (leaving about a tablespoon in the bowl) inside the skin folds of the breast, thigh and drumstick. Store the reserved herb-butter mixture in the refrigerator to be used the next day.
6. Rub the chicken with the thyme-citrus marinade (ingredients in recipe list below) store the chicken in a large air-tight container, or place on a large cutting board and cover with saran-wrap and foil paper. Store in the refrigerator for 5 hours or overnight. The next day, preheat your oven to 425°F and line a large baking sheet with parchment paper. Place the chicken on lined baking sheet, then melt the reserved herb-butter in the microwave and baste the chicken. This will ensure that the skin is golden brown and crispy.
7. In a large bowl, add prepared vegetables (ingredients in recipe list below) and sprinkle with salt, pepper and a drizzle of olive oil. Toss to combine, then place prepared vegetables around the chicken on the baking sheet. Bake in the oven uncovered for 45-50 minutes. Rest the chicken on a cutting board for 10 minutes before carving.
- 1 whole chicken (4 lb)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- For Herbed Butter:
- ¼ cup salted butter
- 2 tablespoon fresh parsley, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon lemon zest
- Dash of ground black pepper
- For Thyme Citrus Rub:
- 3 thyme sprigs, leaves only
- 1 tablespoon orange zest
- ½ teaspoon kosher salt
- 1 tablespoon light brown sugar
- ¼ teaspoon ground peppercorns
- ½ teaspoon extra-virgin olive oil
- For vegetables:
- 2lb red or white potatoes, scrubbed and quartered
- 4-5 cups brussels sprouts, trimmed and halved
- Salt and pepper to taste
- 2 teaspoons extra-virgin olive oil
- First, line your counter with parchment paper and place your whole chicken on it. If your chicken is slightly moist, dab it with a paper towel.
- Next, place the chicken breast side down with the wings and neck facing up/towards you. Now it’s time to remove the spine. To do so, use sharp kitchen shears to cut through the ribs right next to the spine along both sides.
- Open the rib cage and use a heavy knife to score down the sternum. This will ensure that the chicken lays flat while baking. Sprinkle some salt and pepper on the inside of the chicken. Flip the chicken over breast side up, then using the palm of your hand, push firmly over the breast bone to ensure that the chicken lays completely flat.
- Now, use your thumbs or index finger to separate the skin from the meat over breast, thigh and drumstick areas. You will be stuffing the inside of the chicken with an herb butter marinade.
- In a small bowl, combine herb-butter mixture and spread most of the mixture (leaving about a tablespoon in the bowl) inside the skin folds of the breast, thigh and drumstick. Store the reserved herb-butter mixture in the refrigerator to be used the next day.
- Rub the chicken with the thyme-citrus marinade store the chicken in a large air-tight container, or place on a large cutting board and cover with seran-wrap and foil paper. Store in the refrigerator for 5 hours or overnight. The next day, preheat your oven to 425°F and line a large baking sheet with parchment paper. Place the chicken on lined baking sheet, then melt the reserved herb-butter in the microwave and baste the chicken. This will ensure that the skin is golden brown and crispy.
- In a large bowl, add prepared vegetables and sprinkle with salt, pepper and a drizzle of olive oil. Toss to combine, then place prepared vegetables around the chicken on the baking sheet. Bake in the oven uncovered for 45-50 minutes. Rest the chicken on a cutting board for 10 minutes before carving.
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]]>The post CHOCOLATE CHIP BANANA MUFFINS appeared first on My Digital Kitchen.
]]>With only a few days left until Halloween, get into the festivities by curling up on a dark cloudy day with these Chocolate Chip Banana Muffins, a giant cup of coffee and a dark themed novel to suit the hallow-mood. These muffins are gluten & dairy free, contain no additional added sugars, and of course, simply delish.
Oh boy do I love Halloween. It’s literally my second favorite occasion (or holiday?), with my first being Christmas. I don’t know what it is about this time of year that gets me so excited, but I’m guessing it’s the ability to escape into my childhood memories of trick or treating, haunted houses, costumes, and of course, scary movies (Hocus Pocus anyone?)
I also find that Halloween is inspired by literature, which is quite fascinating. Growing up, I read every mystery novel I could get my hands on, like R.L Stine’s Goosebumps and Fear Street, Harry Potter, and a lot of Stephen King and Edgar Allan Poe’s books. Even now as an adult, I still enjoy a good scary mystery or thriller novel, especially during this time of year. Plus when a movie is released, especially if it’s based on a book I’ve read, I get super excited and watch it 4 or 5 times, or more, because who am I kidding!?
Before I get too carried away with my deep appreciation for Halloween, I have to place the spotlight on these Chocolate Chip Banana Muffins, especially since it’s the main focus of today’s post. Other than pure deliciousness, these muffins are gluten free, dairy free and contain no additional added sugars, with the exception of the semi-sweet chocolate chips. There’s no greater joy than indulging in a treat you feel good about, especially when they are so fluffy and moist. You can enjoy these with your morning coffee, a quick grab and go breakfast treat, or anytime you want to soothe your sweet tooth. Happy Halloween!
- 2-3 ripe bananas, mashed
- 2 eggs, whisked
- ⅔ cup almond butter (or peanut butter)
- 1 ½ cup almond flour
- 1 tsp. baking powder
- 1 tsp. Baking soda
- Optional Ad-ins:
- ¼ cup dairy-free and semi-sweet chocolate chips (or carob chips)
- ¼ cup crushed walnuts, pecans or blanched almond slices for topping
- Preheat oven to 350°F and line a muffin pan with 8 parchment paper muffin/cupcake liners. Alternatively, you can use three mini 3x6 loaf pans to turn these into mini banana breads.
- In a large bowl, combine bananas, eggs and almond butter. (For a smoother texture, you can puree almond butter and bananas in a food processor until smooth, then pour it into the whisked eggs in the bowl).
- In a separate bowl, sift almond flour, baking powder and baking soda. Gently fold flour mixture into wet ingredients. Finally, fold in chocolate chips (or nuts, if using) until incorporated.
- Use an ice cream scoop or ⅓ of a measuring up and fill the muffin liners with the batter. For mini muffin pans, use two ice cream scoops per pan. Bake muffins for 20 minutes or 25 minutes if using mini loaf pans until a toothpick inserted comes out clean.Let the muffins rest for 5 minutes before consuming.
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]]>The post BUTTERNUT SQUASH PUMPKIN PIE appeared first on My Digital Kitchen.
]]>It’s October, which means it’s officially pumpkin season. So why not get in the spirit of the season with a Butternut Squash Pumpkin Pie? Well, that’s exactly what we are doing here. This pie is gluten, dairy and grain free made with a low carb crust and half the sugar than traditional recipes, which will make your baking a fun and healthy adventure.
I’ll be honest, as much as I love fall and the cozy seasonal food it presents, one of the popular food groups that I’m not so crazy about is pumpkin …unless I cook or bake it myself with a recipe I have created. This butternut squash pumpkin pie definitely made my tastebuds scream for joy. It combines two similar yet uniquely different fall squashes to make one fabulous pie.
I know it may sound odd, but I’ve always found myself trying so hard to enjoy pumpkin treats because all my friends got super excited whenever pumpkin season came around. From Pumpkin pies, cookies, breads and even soup, they loved it all, and I tried to love it just as much. It’s almost as if we have two Santas; a Fall Santa and a Christmas Santa, one who brings you pumpkin in October and Christmas presents in December.
After some pumpkin soul searching and cooking experiments, I realized that the reason I had a hard time really loving pumpkin infused recipes boils down to one simple factor…overpowering spices. Pumpkin on its own is quite bland, so you do need a variety of warming spices like cinnamon, nutmeg, ginger or cardamom to enhance the natural pumpkin flavour and also provide a nice kick. However, when these spices are used in larger quantities, especially the addition of pumpkin spice mix or even black pepper, I find that it overpowers the pumpkin dish or treat, which leaves my taste buds overwhelmed and sometimes with an aftertaste. This is my personal experience however, because there are others who love pumpkin recipes that are quite spicy, with some who even add additional spices as a personal preference.
This butternut squash pumpkin pie contains all the spices you know and love, but in moderate amounts that provide a mild kick without taking away from all the other wonderful ingredients that contribute to making this pie an overall delicious success.
- 1 grain free pie crust, not baked
- 2 large eggs plus 1 egg yolk
- ⅓ cup monk fruit sweetener
- ½ cup Surkin Gold brown sugar alternative
- ½ teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamom (optional)
- 1 cup pumpkin puree
- *1 cup butternut squash puree (see cooking instructions on link notes or refer to notes below)
- 1 ½ cup full fat organic coconut milk
- Preheat oven to 425°F. Press pie dough into a greased 9 inch pie dish. Alternatively, you can lightly roll the pie dough in between two sheets of parchment paper, then gently remove the top of the parchment paper and flip the dough into the pie dish and peel off the second parchment paper. Once the dough is pressed into the dish and the edges are covered, return the crust in the pie dish back to the fridge.
- In a large bowl, whisk eggs and egg yolk. Add in monk fruit, brown sugar, salt, vanilla paste, cinnamon, ginger, nutmeg, cloves and cardamom and whisk until smooth. Finally add in pumpkin, butternut squash and coconut milk and whisk again.
- Return the pie crust back to the counter and pour your mixture into the pie shell. Bake for 15 minutes, then reduce the temperature to 350°F and bake for 50-55 minutes or until a toothpick inserted comes out clean even though it may be a little wet. Basically, the filling shouldn't be loose or watery.
- Cool the pie on the counter or cooling rack for 15-20 minutes. Serve.
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]]>The post SESAME GINGER ROASTED CHICKEN AND CARROTS appeared first on My Digital Kitchen.
]]>A hearty and healthy Fall dish that packs quite a flavour punch. This Sesame Ginger Roasted Chicken and Carrots is a delicious and cosy start to your Fall cooking. it’s crispy, spicy and slightly smokey with sweet hints of ginger, sriracha and honey, plus the carrots make the perfect compliment to this dish.
It’s September, and just like that our warm summer weather drifts away in a flash. The temperatures are cooler, pumpkin spice lattes are back, and we’re basically back in fall jackets and darker colours. As much as I hate saying goodbye to the short summer months we had, I do adore autumn and all the lovely colours and festivities it has to offer, particularity fall cuisine. This sesame ginger roasted chicken and carrots is a fall masterpiece that needs to make it to your lunch or dinner table!
Some of you who have been following along with my recipes and my journey (I heart you all) know that I had kept the majority of my savoury recipes pescatarian, but with some new exciting content changes and the upcoming release of my cookbook, I decided to diversify my recipes into a broad range of categories, while keeping it healthy and delicious of course. There will be a little something for everyone, and I’m super excited to share more yumminess with you!
In the meantime, go ahead and add this recipe to your to-do list. You won’t regret it.
- 1 lb (4) chicken thighs, bone in, skin on
- Kosher salt and black pepper
- 2 tablespoons sesame oil, divided
- 1 lb rainbow carrots, washed and chopped into 3 sections
- 2 tablespoons organic soy sauce
- 2 tablespoons sriracha hot sauce
- 2 tablespoons rice vinegar, unseasoned
- 1 tablespoon raw honey
- 1 tablespoon minced ginger
- 2-3 scallions, chopped
- 1 tablespoon sesame seeds (for topping)
- Start by preheating your oven to 425°F. Heat a 12-inch cast iron skillet over medium heat.
- Season chicken thighs with salt and better on both sides, then rub with 1 tbsp sesame oil.
- Once the skillet is hot, place chicken thigh skin side down in the skillet and cook undisturbed until the fat has rendered out, about 6 minutes. Flip thighs and cook the reverse side for 2-3 minutes, then transfer chicken to a plate. Pour out excess oil and fat and leave just enough to coat the skillet. Return the skillet to the stove top and turn heat to medium-high.
- Place chopped carrots in the skillet and cook until a char forms for about 5 minutes, then flip carrots and season with some salt. Cook reverse side for 2 minutes, then turn the stove off and transfer hot skillet (use oven mitts!) to the oven. Roast carrots for 10 minutes. While your carrots are in the oven, combine soy sauce, sriracha, rice vinegar, honey and ginger in a small bowl and whisk until mixed.
- When carrots are ready, remove the skillet from the oven, but keep the oven on. Return chicken to skillet and pour soy ginger mixture over the chicken and carrots. Return the skillet to the oven and roast for 15-18 minutes. When ready, top with sesame seeds and scallions. Serve hot.
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