Last week I was craving citrus flavours and so most of the recipes had lime or lemon in it. Is it a sign that warm and sunny weather is right around the corner?
Quinoa Salad with Lemon Honey Vinaigrette – This salad looked beautiful and the taste matched the looks. You would not want to stop eating it! I also drizzled a bit of the fat from cooking the bacon on the quinoa before adding the vinaigrette. You really can’t go wrong with bacon fat!
Cheesy Sweet Potato and Kale Casserole – Also from the Pinch of Yum site this was where the last of our homemade sausages was used. It would have been a sad event if this casserole, drenching in a delightful cheese sauce, was not very, very yummy! Vegetable broth and Swiss cheese replaced chicken broth and Gruyere, respectively.
Lime Fish Tacos – For Cinco de Mayo we made incredibly flavourful tilapia tacos. In the fish marinade we skipped the splash of tequila and we BBQ the tilapia instead of using a skillet. Our 2 year old loved the fish!
Lemon Pesto Penne – The original recipe says it only takes 20 minutes to make and they are right. It is not an earth-shattering meal but great if you need something very quick and still appetizing.
Breakfast Highlight– I woke up one morning to find Chris and our son baking muffins for breakfast. It was the first time Chris ever baked muffins and he used this oatmeal muffin recipe. A few days later they were both back in the kitchen and were confident enough to completely change the original recipe. The result was some deliciously moist Fruity Oatmeal Breakfast Muffins packed with fruit and a hint of coconut. Recipe below.
- 1 cup milk
- 1 cup old fashioned oats
- 1 egg
- ¼ cup coconut oil
- 1 cup all-wheat flour
- ¼ cup maple syrup
- 2 tsp. baking powder
- ½ tsp. salt
- 1 small pear finely chopped
- 1 small apple finely chopped
- Preheat oven to 425F. Grease muffin cups with coconut oil or butter.
- In a bowl, beat egg and coconut oil. Add the milk, oats, and maple syrup.
- In another bowl, sift together flour, baking powder, and salt.
- Stir flour mixture into wet ingredients, just until combined.
- Add the fruit and stir until combined.
- Spoon batter into prepared muffin cups until cups are ⅔ full.
- Bake in the oven for 30-35 minutes, and until a toothpick inserted into the center of a few muffins comes out clean.