Untraditional, Yes!

This weekend we're celebrating Thanksgiving and I'm thankful that there is no turkey on the menu. Oh and I'm thankful for my family too.   

On the menu there was stuffed pork loin, mushroom gravy, roasted red and sweet potatoes with red onions and rosemary, green peas, caesar salad and gluten-free pumpkin pie from Lorenzo's. At Lorenzo's I was able to find gluten-free pumpernickel bread for the stuffing. They ran out by the time I got there but there was a mini-loaf that they let me have that worked out to be the perfect amount. Thank you!  

While the food was in the oven, there was time to set the table.

No croutons left over for the salad, de-lish non-the-less.  

Cheesey fall themed decorations for a simple centre piece.  

So thankful for so much. 

Happy Thanksgiving to those who are celebrating this weekend.   

Curry Cauliflower Soup

Oh my goodnes, this bowl of soup will go down as the best bowl of soup I have ever made. The recipe is from the Looneyspoons Collection. And I just tweaked it a bit according to the items that I had on hand. 

Since I didn't have evaporated milk, I substituted coconut milk. What is curried food without fresh ginger? So, I threw in some of that. I didn't have Swiss cheese so I substituted it with Sovrano, a hard ripened cheese. And I believe that is it for changes to a fabulous recipe.  

It is the perfect soup to take off the chill from yesterday's snow.  

Happy Thanksgiving!

It is the Canadian Thanksgiving weekend here. It is a beautiful day, the sun is shining and I'm blessed with family and friends. Today, I'm making dinner for the folks. I am thankful that they are in my life and to spend this beautiful day with them.

Sweet potatoes, red potatoes, shallots, white onions, red onions, avacado oil, rosemary, salt and pepper.  

Cornish Game Hens stuffed with lemon, garlic and rosemary.  Seasoned with salt and pepper and rubbed with butter.  

Plantains fried in avocado oil and seasoned with sea salt. 

Gravy with artichoke hearts. 

Sweet and Sour Cabbage from Bistro Dansk.  

Cornish Game Hens

Roasted Vegetables.

Happy Thanksgiving Everyone!  

Roast Lamb and Vegetables

Sunday dinner have always meant roast meat and roast vegetables. I guess it is the idea of Sunday dinner that came from my childhood in the 1960s. Both my parents were are excellent cooks and contributed to the family meal. Mom would cook the roast and Dad would come by later to use the pan drippings to make a baked rice dish. As I child, I always looked forward to Sunday dinners.  

Today's Sunday dinner is roast lamb. I trimmed off most of the fat before I seasoned it with sea salt and freshly cracked black pepper.  

And then I went to work making a marinade for the lamb.  The zest of one lemon, the juice of one lemon, dried rosemary, 3 cloves of minced garlic, 2 tablespoons of port.

And for the roast vegetables chop 3 red potatoes, 1 sweet potatoes, 1 large white onion, a handful of shallots. Season with sea salt, freshly cracked black pepper and dried rosemary.

Roast the vegetables in a 400 degree F oven until tender to the fork. Be sure to give them a toss now and then. Cook the lamb in a 400 degree F oven for the first 20 minutes.  Lower the temperature to 350 degrees F and finish roasting to your desired doneness. Lamb should be between 170-175 degrees F when tested.