Jamaican Curry Goat

Spring on the East Coast of the USA is sure taking its time making an entrance.  We’ve had a few “warm teaser days” and then a week later, we find ourselves still warming ourselves by the fire?  A few weeks ago we were enjoying the sun, sand and cuisine in Jamaica. I’m sure glad we went when we did, at least we got a taste of that warmth that we hope to experience here any day now (hint, hint).   If you haven’t yet read the post on Jamaica, I urge you to take a look at the previous post and be transported to that beautiful island in the sun.

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Roasted Cauliflower and Carrot Ziti

Cauliflower is the new ? Help me complete that sentence would you? 🙂  Start out with a blank canvas and the sky’s the limit on the variety of dishes you can cook with cauliflower.  I’ve riced cauliflower, made a pizza base, curried it, steamed it, made many vegetarian dishes with it, but had never cooked it with pasta.  Of course it defeats the purpose of adding pasta to a low-carb dish, but believe me on this one, it was absolutely amazing, probably a ton of calories in it too, but hey, one’s allowed to stray off the path sometimes eh?

One of its high nutritional aspects is the elevated daily value of vitamin C it produces in one sitting.  It’s also a good source of vitamin K, magnesium and fibre to name a few.  I liked roasting the cauliflower and carrots on high heat in the oven before adding it to the dish.  It gives it a nice caramelized finish.  You can use any kind of cheese instead of fontina mentioned in the recipe.  I had a sharp cheddar, but I’m sure fontina would take it up to a whole new level.

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Citrus and Herb Roasted Chicken

Cooking chicken is just so versatile don’t you think?  You bake, barbecue, stew, curry it and you get a comforting meal at the end of the process.  This particular chicken  would be good enough to eat on a weeknight, but also on special occasions or when you invite company.  I loved all the colors as I kept adding layer upon layer of taste and tang.  Oranges are popular this time of the year, I’m especially partial to the navel oranges, they are always so sweet and tasty.  The oranges in this dish definitely upped it a notch and made a beautiful presentation don’t you think?

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