SEVILLE ORANGE MARMALADE

Recipe adapted from The Wednesday Chef

Makes approx. 6 half-pint jars

Ingredients:

6 Seville oranges, well scrubbed.  Weigh in grams and note the weight.
Approx. 980 g granulated sugar, or the same weight as the oranges
2 vanilla beans, cut in half lengthwise and seeds scraped
1 Meyer lemon, juiced


Methodology:

Cut the oranges in half, and juice through a mesh strainer into a large, non-reactive pot.  Remove the pips from the strainer and tie up in a cheesecloth bundle.  Place the bundle in the juice-filled pot.  Scrape out the remaining fruit pulp from the strainer and add to the pot.

Cut each orange half into thirds, and then cut those strips width-wise as thin or thick as you'd like.  Place these in the pot as well.  Top with water in the same weight as the oranges, or approx. 1 liter.  Leave to soak overnight, or up to 24 hours.

Bring the pot to a boil and simmer gently with the lid on for around 1 - 1 1/2 hours, or until the peel is soft and nearly translucent, stirring occasionally.  Remove the cheesecloth bundle and squeeze well to remove any remaining juice.

Pour the sugar and lemon juice into the pot and simmer, lid off, until the marmalade reaches 218°F.  Mix in the vanilla seeds, then cut the pods into 3 or 4 segments each and add them into the pot.  Stir well.  Pour into sterilized jars, making sure each jar has a piece of vanilla bean, and tighten the lids.  Turn upside-down and leave to seal on the counter for 12 hours.  Once sealed, clean off the jars, label and store. 


To sterilize jars:

Wash with hot water and soap.  Rinse and allow to dry.  Place upright on a baking sheet in a 275°F oven for 20 minutes.  Meanwhile, boil the lids for 5 minutes.

OKONOMIYAKI

From the back of a package of Otafuku Okonomiyaki flour

Ingredients:

1 c (4 oz) okonomiyaki flour
3/4 c (6.5 oz) water
2 eggs
10.5 oz shredded cabbage
2 stalks green onion, thinly sliced
Optional: 9 slices of bacon or prosciutto
Oil for frying

Topping: okonomiyaki sauce, mayo and katsuobushi (bonito flakes)


Methodology:

Whisk together the flour and water until it forms a smooth batter.  Whisk in the eggs until well combined.

Add the cabbage and green onion, stirring until they're fully incorporated.

Place a medium skillet over medium-low heat, and lightly oil.  Add 1/3 of the pancake mixture to the pan, pressing down to form a 1/2" thick patty.  Top with 3 slices of bacon or prosciutto.  Cook for 3-4 minutes, or until the bottom browns.

Flip the pancake and cook another 3-4 minutes, or until the meat is fully cooked.

Flip again and cook an additional 2-3 minutes.

Repeat twice more with the remaining pancake batter.

Remove from skillet, top with okonomiyaki sauce, mayonnaise and katsuobushi.   Serve immediately.

ROASTED VEGETABLES WITH QUINOA AND HALLOUMI

Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch

Ingredients:

1 small zucchini, cut into 1/4" rounds

1 red bell pepper, cut into 3/4" squares

1/2 red onion, sliced

A large handful cherry tomatoes

1 1/2 T olive oil, divided

1/2 package halloumi, in 1/4" slices

1/2 t za'atar

Optional: lemon wedge

Methodology:

Heat the oven to 375°F.  Spread the vegetables out on a large baking sheet and toss with 1 T of the oil.  Season well with the za'atar, and salt and pepper, and roast for 25 minutes, tossing halfway through.

Start the quinoa:

Quinoa recipe

Once the vegetables and quinoa are finished, heat the remaining 1/2 T oil in a small skillet and fry the halloumi slices until golden on both sides.

Serve the quinoa with the roasted vegetables and halloumi on top.  Dust with additional za'atar, if necessary.  Optionally: squeeze a lemon wedge over the dish before serving.

OATMEAL BANANA PANCAKES

Adapted from Modern Honey

Ingredients:

1 1/2 c rolled oats
2 T flax meal
1 banana
1 c milk or kefir
3 eggs
3 T butter, melted
2 T maple syrup
1-2 t baking powder
1/2 t kosher salt
1 t vanilla


Methodology:

Blend everything in a high-speed blender until fairly smooth.  Pour 2-3 T servings into a hot, buttered skillet and cook over low heat until the cakes begin to bubble, then flip and cook briefly on the second side.

Serve topped with yogurt, toasted nuts and maple syrup.