Pink Peppercorn Lemon Thyme : 40 Days in my Drawers

40 DAYS

TOTALLY easy this week!  No recipe needed.

This stuff is amazing on some pork loins, with olive oil drizzled over the top, some fork stabs added in for good measure and a spla-oosh of sesame oil (because I am addicted). Bake in a 375° degree oven for about 18 minutes (to be honest, I didn’t time it. I just kept checking).

Mouth watering and ZERO leftovers. Who knew pink peppercorn could be so amazing?

Tandoori Cooking

When you are friends with really kooky women, a simple conversation starts with “wouldn’t it be fun to have a tandoor oven” which quickly turns into “I know where to buy them, and for CHEAP!” which of course, turns into “and wouldn’t it be great to all LEARN how to cook with them?”

Firing up the ovens ::

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The chefs came bearing smiles and the ingredients! We all brought our lovely cooks, so they too could learn the art of tandoori cooking.

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Fruit Chaat ::

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Learning all about properly rolling naan balls and slapping them to the side of the tandoor ::

What an amazing time spent together, learning and exploring the art of tandoor cooking.  Getting to know new friends better, and laughing and cohorting with old friends.

 

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Recipes will soon follow.  Promise.

Raspberry Chipotle : 40 Days in my Drawers

40 DAYS

 

The Spiceologists say to use this as a rub for chicken, steak, pork or fish, but to go outside the box a bit, I tried this recipe instead.

Raspberry Chipotle Meatballs

Meatballs:
1 lb ground turkey
1/3 C panko
1/4 C finely minced onion
1/4 C milk
1 egg, beaten
salt/pepper
1 T soy sauce (or aminos)

Sauce:
1.5 C sweet chili sauce
2 T raspberry chipotle powder
1 tsp spicy brown mustard

(If you don’t have the powder, use raspberry jam and chipotle powder to replace the dry powder mix)

Preheat oven to 400°. Combine meatball ingredients and form into balls, about “small palm size”. Bake for 20-25 minutes, or until cooked when cut through. Mix the sauce ingredients in a small saucepan, stirring consistently until thickened slightly.  Plate by pouring the sauce over your meatballs.

Note: The sauce doesn’t store too well, which isn’t too big a problem since our entire meal vanished (served with some steamed broccoli). One tip if you have little ones or palates that prefer mild flavors, consider not pouring the sauce and instead letting your picky ones dip selectively as the sauce has a small bite.