January 2013 /Issue 1
Friday Delights
Winter Cooking DIGITAL MAGAZINE
e! u s s I Debut 2013 Winter Issue
MMmmmmmm..................!!
2 | Friday Delights
Welcome to the very first issue of Friday Delights’ Winter Cooking Blog Magazine. I am really proud to introduce the readers to some amazing home cooked recipes and great photography. This first issue has truly been a labor of love and inspiration. I can’t stop thanking the people who have inspired me through their encouragement and enthusiasm to continue to create and approach life in a positive direction. Thank You, Thank You!!
Creative Director & Founder Rachel Meullion [www.fridaydelights@blogspot.com] Editor, Photography, Words, Styling, Design Rachel Meullion For All enquires please contact Rachel at fridaydelights@yahoo.com ©2013 by Friday Delights. All rights reserved. Reproduction in part or whole is prohibited without written consent from the copyright owner.
First Publishing January 2013
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CONTENTS 9 Welcome 10 Foods of Winter Season
Grilled Bosc Pears with Apple Cider Maple Syrup Roasted Beet Orange Salad with Citrus Dressing Spaghetti Squash with Sage, Butter & Parmesan Cheese Kiwi Greek Yogurt Parfait Cannellini Stew with Kale & Potatoes
23 Click ‘N’ Cook
24 Winter Comfort
Smothered Potatoes & Sausage
28 Winter Sweets
Lemon Curd with Whipped Coconut Cream Topping
32 Homemade Granola Bars Almond Butter Raisin
Walnut Molasses Date
36 Winter Tea
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Winter Citrus
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Welcome “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.� ~Edith Sitwell
It’s that time of the year, when the sky is starting to get gloomy and the nights are getting colder. And all you want to do is wrap yourself in your favorite blanket, sit by the fireplace and drink hot cocoa and eat soup all day. Well, I guess that’s what I want to do all day, but I have to admit it definitely sounds nice, don’t you think?! In this issue, I have presented some of the best winter foods to eat this season. With a little creativity, you can create a delicious, healthy meal using seasonal ingredients like winter squashes, kale, pomegranates and other winter greens and fruits. Conveniently, many of the winter vegetable and fruits are sources of many minerals and vitamins that are the promise of a healthy immune system at a time when the common cold and flu are knocking at your front door.
Fruits
Tangerines Bananas Pears Passion Fruit Kumquats Blood Oranges Oranges Persimmons Grapefruit Rhubarb Kiwi Satsuma Oranges Cranberries Clementines Mandarins Pomegranates Star fruit (Carambolas)
Vegetables
Artichokes Lettuce Bok Choy Broccoli Brussels Sprouts Radishes Snow Peas Winter Squash Sweet Potatoes Kale Chard Parsnips Avocado Cabbage Cauliflower Watercress Beets
Herbs: Whether you plant them or buy them from the grocery store, adding fresh or dried herbs is an excellent way to transform your meals into something extraordinary. Rosemary works well with everything from chicken, to fish with tomatoes. Sage is a winter herb that goes well with stuffing’s and poultry. Tarragon works well with poultry, fish and eggs. Thyme grows year round and it works well with eggs, squash and potatoes. Winter savory goes very well with beans and stews.
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Winter Recipes
Foods of Winter Season
Rich In Antioxidants Copper Iron Potassium Manganese B-Complex Fiber 12 | Friday Delights
Foods of Winter Season
Grilled Bosc Pears with Apple Cider Maple Syrup Serves: 2-4 2 Bosc pears ½ tablespoon Grapeseed Oil Apple Cider Maple Syrup ¾ cup maple syrup 2 tablespoon apple cider ½ tablespoon lemon juice Pinch of cinnamon Prepare a grill to medium hot heat. Make sure the cooking grate is clean and well oiled. Halve pears and scoop out their cores. Peeling is not necessary. Brush pears with a light neutral flavored oil like grapeseed oil. Place pears, cut-side down, on the grill until grilled makes are visible, about 10mins. Making the sauce Place all ingredients in a sauce pan and heat until warm. Serve grilled pears with apple sage vegan sausage, apple cider maple syrup and scrambled eggs.
Photography, Styling, Recipe
Rachel Meullion Issue # 1 | 13
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Foods of Winter Season
Rich In Chlorophyll Vitamin A Vitamin K Beta Carotene Iron
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Rich In Folic Acid Fiber Antioxidant
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Rich In Niacin (B-3) Manganese Copper Magnesium
Foods of Winter Season
Roasted Beet Orange Salad with Citrus Dressing Serves: 4 Beets 4 medium organic Red Beets, green tops trimmed 1 tablespoon Grapeseed Oil Pinch of salt Citrus Dressing 4 tablespoon orange juice 2 tablespoon apple cider vinegar 2 tablespoon raw whipped honey 1 tablespoon fresh chopped basil 8 tablespoon olive oil (high quality cold presssed ) ½ teaspoon sea salt ½ teaspoon freshly ground black pepper Salad Roasted Beets, peeled and sliced into halfinch thick rounds 3 organic navel oranges (see note below) Goat cheddar cheese Heat oven to 400° F. Trim greens from beets and reserve. Cut and discard stems. Wash beets and pat dry. Place beets on a piece of aluminum foil on a baking sheet, season with salt and toss with grapeseed oil. Wrap them loosely in the foil and roast until tender, 45 minutes to 1 hour. Let cool, and then remove skins (make sure you are wearing gloves or rub them off with a paper towel, because beets tend to tint your hands). Slice beets into half-inch thick rounds. Note: To prepare the navel oranges, cut away both ends of fruit. Using a sharp knife, follow curve of fruit and cut away skin, and white pith leaving flesh completely exposed. Sliced the orange into half-inch rounds. Make Dressing Blend together the orange juice, vinegar, honey, basil, olive oil, salt and pepper. Assemble The Salad Place a layer of beets on the plate. Top the layer with a layer of orange slices. Lightly dress the salad and finish with a pinch of salt, cracked pepper and goat cheese.
Photography, Styling, Recipe Meullion
Rachel Issue # 1 | 15
Foods of Winter Season
Rich In Calcium Vitamin A Vitamin C Fiber
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Foods of Winter Season
Spaghetti Squash with Sage, Butter & Parmesan Cheese Serves: 6 1 medium spaghetti squash 1 tablespoon olive oil ¼ cup butter 10 sage leaves ½ cup grated Parmesan cheese Salt & Pepper Butter Sage Sauce Place butter and sage leaves into a saucepan. Melt butter and allow it to foam and become lightly brown. Put aside. Preheat oven 375° F. Cut squash down the middle lengthwise. Scoop out and reserve seeds. Rub olive oil inside and outside of squash. Place cut-side down on a foil lined baking sheet and bake 1 hour or until soft. Using a fork, scrape flesh in strings into a serving bowl. Toss with butter sage sauce and Parmesan cheese and season to taste with salt and pepper.
Photography, Styling, Recipe Meullion
Rachel Issue # 1 | 17
Foods of Winter Season
Rich In Vitamin A Vitamin E Vitamin K
Rich In Vitamin C Fiber Potassium Magnesium
Seeds are Rich In Omega-3 Fatty Acids
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Kiwi Parfait
Foods of Winter Season
Serves: 1 6 ounces vanilla Greek yogurt 1 kiwi, (peeled and sliced into rounds) Âź cup roasted unsweetened shredded coconut Topped with Honey In a glass or bowl, layer yogurt mixture and kiwi slices. Topped with shredded coconut and honey.
Photography, Styling, Recipe Meullion
Rachel
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Foods of Winter Season
Rich In Fiber Iron Folate Magnesium Molybdenum
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Foods of Winter Season
Cannellini Stew with Kale & Potatoes Serves: 8-10 Total: 2 hours 3 cups of dried cannellini beans, soaked over-
night, drained and rinsed
2 jalapeno peppers, chopped 1 large chopped onion 4 garlic cloves, chopped 1 teaspoon dried sage 1 spring of rosemary 2 teaspoon dried oregano 1 teaspoon cayenne pepper 2 tablespoon olive oil 4 cups of vegetable broth 2 cups of water 1 bunch of chopped organic kale, rinsed 10 small red potatoes cut into small cubes, cleaned and rinsed salt and freshly ground black pepper to taste At least 24 hours before preparing the stew put the cannellini beans in a large bowl and cover with cold water. Let the beans sit for 24 hours. Drain the beans and discard the water. In a large pot, sautĂŠ the onions in the olive oil with garlic, jalapeno peppers, sage, rosemary, oregano, cubed potatoes and cayenne pepper for about 3 to 5 minutes. Add the beans, broth and water and bring to a boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally. Add additional water or broth if needed, so the stew does not dry out while simmering. Add salt and black pepper. Remove 1 cup of beans and blend in a blender and add back to the stew, creating a thicker stew. Increase the heat to medium-high and add the kale and cook for 10 minutes or until kale is wilted and cooked through. Taste and adjust seasoning. Transfer to a serving bowl and serve with crusty bread.
Photography, Styling, Recipe Meullion
Rachel
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Apple Fritters
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Photography Styling By Rachel Meullion
OK O C ’ ‘N CLICK FRIDAY DELIGHTS BLOG RECIPES
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Winter Comfort:
Smothered Potatoes & Sausage Serves 4-6 Pack of Vegan Sausage 6 red potatoes, peeled, rinsed and cubed ½ onion, chopped Ÿ cup scallions, chopped 5 tablespoon water 3 tablespoon olive oil 1 teaspoon cayenne pepper salt and pepper to taste Slice the sausage into bite-size pieces. Chop your onions and scallions. Peel potatoes and cut them into cubes. Heat olive oil in a large skillet or Dutch oven, and add the sausage and onions. Cook over medium to medium-high heat until onions are translucent and sausage begins to brown. Add potatoes to the pot and cook until golden brown, stirring occasionally to prevent burning. This process adds some color to the potatoes. When mixture has browned, add 5 tablespoon of water and add seasoning of your preference. Cover and cook over low heat, stirring occasionally, until potatoes absorb the water, about 20-30 minutes. If the water cooks out before the potatoes are very soft, add more.
Photography Styling, Recipe By Rachel Meullion
When the potatoes absorb all the water, and the potatoes are extremely soft the dish is ready to serve.
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Indulge
Indulge in Seasonal Eating I love this time of year when one can indulge in delicious, rich foods like pomegranates. Pomegranates are a good source of a variety of vitamins like Vitamin C, Pantothenic Acid, Folate, Vitamin K, Iron and potassium. Enjoy the Pomegranate Season!
Winter’s Best Pomegranate
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Winter Sweets
With A Whipped Coconut Cream Topping
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Winter Sweets
Lemon Honey Curd 5 large egg yolks 1 large egg 2/3 cup fresh squeeze lemon juice (about 4 lemons) 1 teaspoon grated lemon zest 1/4 cup Honey 4 tablespoons of salted butter, cut into small pieces In a large bowl whisk together the egg yolks, 1 egg, lemon juice, and honey. Place the large bowl over a pot of boiling water, creating a double boiler. Reduce the heat to a lower temperature. Whisk constantly, until thickened, about 7 to 10 minutes. You can tell if its thickened if it sticks to the back of a spoon. Remove the bowl from the heat and whisk in the butter. Pass the curd through a wire mesh strainer into another bowl and add the lemon zest. Place some plastic wrap over the top of the lemon curd and refrigerator for about 2 or 3 hours. Serve with anything you like.
Whipped Coconut Cream Topping 1 full-fat can organic coconut milk, cold large chilled bowl 1 tablespoon confectioner’s sugar Place coconut milk in the fridge overnight. You need to chill the coconut cream until it’s very firm. Remove the chilled can from the fridge and flip it upside down. The liquid coconut milk does not harden so once it’s open (upside down) the liquid should be at the top of the can. Pour the coconut liquid into another bowl and keep for another use. Scoop the chilled coconut cream into your chilled bowl. Whipped the cream with a mixer until fluffy. Add the confectioner’s sugar and whip to combine. Whipped coconut cream can stay in the refrigerator for two weeks in a sealed container.
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Oats Issue # 1 | 31
Homemade Granola Bars Almond Butter Raisin Granola Bar
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Almond Butter Raisin Granola Bar Serves: 8-12 bars
3 cups old-fashioned oats 1/2 cup date molasses 2/3 cup oat flour 1 cup almonds, roasted and salted 2 cups raisins 1/3 cup almond butter 2/3 cup coconut oil 1/3 cup honey 1/2 teaspoon salt 1 teaspoon vanilla 1 teaspoon cinnamon
Walnut Molasses Date Granola Bar
Preheat the oven to 350째 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper. Toast the oats and almonds for 10 minutes, stirring occasionally to prevent burning. Transfer the mixture into a large mixing bowl and stir in the date molasses, oat flour, raisins, almond butter, coconut oil, honey, salt, vanilla and cinnamon. Pour the mixture into parchment line baking dish. Lightly press the mixture evenly into the pan. Bake for 20 to 25 minutes, until golden brown. Cool at least 2 to 3 hours before cutting into squares. Walnut Molasses Date Granola Bar Serves: 8-12 bars 3 cups old-fashioned oats 1 cup walnuts, toasted 3/4 cup unsweetened shredded coconut 1 cup dates, chopped 1 teaspoon cinnamon 1/2 cup date molasses 1/2 teaspoon salt 2/3 cup coconut oil 2 tablespoon honey pinch nutmeg 1 egg Preheat the oven to 350째 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper. Toast the oat, walnuts, and coconut together on a sheet pan and bake for 5 to 10 minutes, stirring occasionally to prevent burning. Transfer the mixture into a large mixing bowl and stir in the chopped dates, cinnamon, molasses, salt, coconut oil, honey, egg and nutmeg. Pour the mixture into parchment line baking dish. Lightly press the mixture evenly into the pan. Bake for 20 to 25 minutes, until golden brown. Cool at least 2 to 3 hours before cutting into squares.
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Ceramics
Handmade By: Jill Roy
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Winter Tea
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Brewing a great cup of tea and appreciating the aroma is all part of enjoying those winter evenings. Choose your favorite winter tea and heat water to the temperature recommended for your tea. Once water is heated, steep your tea for the recommended time and add honey or any sweetener you prefer. Pour into your favorite teacup and enjoy the oasis of peace and warmth. In My Cup You will find Peppermint Tea
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Until Next Time... Healthy Eating!
Winter Cooking
2013