In this edition of Sunday Snapshots I’d like to share with you just a few of the things that have been in my kitchen lately. Some of the foods are favorites that I have previously shared recipes for, and others are new techniques or recipes I’ve been developing. I hope you enjoy this little kitchen tour.
Fresh green beans are available right now and my favorite way of cooking them is in this Mexican dish. It is called ejotes con huevos or green beans with eggs. You can find the recipe here. It is very simple and I’m sure you’ll love it — hubby and I do.
I learned to spatchcock a chicken! It was as fun preparing the chicken as it was saying the word.:) This is the link to the video I learned the technique from.
This being my first time I learned a couple of things, one: next time don’t use a chickenzilla, use a smaller chicken. The second thing was that fresh celery leaves are great on roasted chicken. For the seasoning mixture I chopped up a couple of celery leaves, juiced a small lemon, minced some garlic cloves, chopped a couple of spring onions, and mixed it all with paprika, sea salt, black pepper and the lemon juice. I then rubbed the whole chicken with the mixture. The leftover lemon halves were sliced and slid under the skin. I didn’t snap photos from the cooked chicken but all I can tell you is that it tasted awesome!
Previously I shared my recipe for homemade soy milk. You can find the recipe here.
I use the soy milk in my coffee and tea. If there is any leftover sometimes I use it oatmeal or granola. I didn’t this time, next time.
Lately I’ve been enjoying oatmeal for breakfast. This day I topped the oatmeal with fresh blueberries and cinnamon spiced pecans from Amelia’s Spicing Pecans. You can buy the pecans here.
On this day I topped with cherries, probably the last ones of the season. The pecans were coffee spiced and are also from Amelia’s. The dark liquid is date syrup — more on that soon.
That’s it, I hope you enjoyed seeing the foods that have been in my kitchen, and tummy, lately. Have a great Sunday and a great week ahead.