All posts filed under: Feel Good Food

Sesame Spiced Sweet Potatoes

Published by Jacqueline King

This recipe was given to me by our Summer neighbor in Muskoka Canada, Martha Stigler. She is a brilliant entertainer and prints a cookbook with her recipes every year to share with friends and neighbors. What a wonderful gift! Enjoy! -Jacq Serves 4 Preheat oven to 400* Ingredients: 2 Sweet Potatoes 1 Tbsp Olive Oil 2 Tbsp Sesame Seeds 1/2 tsp Paprika 1/2 tsp crushed Fennel Seeds 1/4 tsp Cayenne Pepper Kosher Salt Cut Sweet Potatoes lengthwise into eighths and toss with Olive Oil to coat. Mix Seasonings and Sesame Seeds, sprinkle over Potatoes and toss again. Spread on a baking sheet and bake for 40 minutes, turning once. Remove from oven and sprinkle with Salt.

White Kidney Bean Hummus

Published by Jacqueline King

This recipe was given to me by our Summer neighbor in Muskoka Canada, Martha Stigler. She is a brilliant entertainer and prints a cookbook with her recipes every year to share with friends and neighbors. What a wonderful gift! Enjoy! -Jacq 4 servings, may be multiplied  Ingredients: 1 15 oz can Eden Organics White Kidney (Cannellini) Beans 1/3 cup good Olive Oil 3 Garlic Cloves 3/4 tsp ground Coriander 1/2 tsp ground Cumin 1/2 tsp Hot Sauce 1/4 cup fresh Lemon Juice 1 tbsp Tahini Paste Kosher Salt & White Pepper to taste 3 Tbsp fresh finely chopped Cilantro (Coriander) Place ingredients except cilantro in a food processor and puree. Stir in half the cilantro leaves and garnish with the rest. Serve with warm Pita bread or Crudite. 

pesto salmon

Baked Pesto Citrus Salmon

Published by Jacqueline King

This is one of my favorite stand-by recipes. It’s easy and  fast enough for a weeknight dinner but also makes for a beautiful presentation at a dinner party or brunch. Try the leftovers cold over a mixed green salad for a healthy lunch! One small note- enjoy the flesh of the fruit with your fish but the rinds are not meant to be eaten. Enjoy! -Jacq Ingredients: Fresh Salmon, preferably wild caught, .5 lbs per person Fresh Basil Pesto, approx 3 Tbsp per pound Orange, Lemon and Lime Slices Salt Pepper Paprika Preheat oven to 375* Place a sheet of tinfoil 6 inches longer than your fish on a baking sheet. Lay the salmon skin side down in the center of the foil. Sprinkle with salt, pepper and optionally paprika. Spread a layer of Pesto on salmon as if you were putting jam on toast. Top with orange, lemon and lime slices. Sprinkle a little salt on citrus. Fold the sides of the foil together, longways at the top and fold over a couple of times …

The Simplest and Best way to Enjoy Heirloom Tomatoes

Published by Jacqueline King

Summer tomatoes are finally here! With fun names like Green Zebra, Brandywine, Lollypop, Pineapple each heirloom tomato seems to taste better than the next. In fact there may be nothing better than a fresh cut heirloom tomato EXCEPT- a fresh cut heirloom tomato with a sprinkle of truffle salt and a light drizzle of very good olive oil. Oh sure, you could turn them into sauce or place them on a bed of greens, but right now these fresh beauties are the real stars. Why not let them shine? Have as an easy appetizer or refreshing snack. In fact even my chihuahua Lola likes them and she rarely eats anything that isn’t spelled M-E-A-T so you know they must be fantastic 😉 Enjoy! xJacq

Roasted Farmer’s Market Veggies with Berbere Spice and Tofu

Published by Jacqueline King

I made these lovely skewers with organic baby beets, baby portabella mushrooms and purple, white and orange carrots from the new Sunset Strip Farmers Market but you can substitute with whatever is in season. Pumpkin, sweet potato, zucchini, cherry tomato, Brussel sprouts etc. would all be delicious. Try to cut everything approximately the same size so they cook evenly. If you’re using asparagus in the mix reserve and add after 20 minutes. Berbere is a delicious Ethiopian spice blend available at specialty and ethnic food markets and online or you can  make your own.   Enjoy! -Jacq Preheat oven to 400* Makes 4 main dish salads, 6 sides or appetizer salads or 8-10 skewers Ingredients: 2 lbs Fresh Veggies cut into aprox. 1-inch chunks 2 Tbsp Olive Oil 2 Tbsp fresh torn Cilantro leaves 1/2 tsp Kosher or Sea Salt 1/4 tsp Black Pepper 1/2 tsp Berbere Spice 8 oz. Extra-firm Tofu cut into dice Toss your vegetables, tofu and cilantro with olive oil and spices. Place in oven on a baking sheet or roasting pan for …

Homemade Worcestershire Sauce Recipe

Published by Jacqueline King

All of the recipes I’ve posted on this site are my originals, but this is one I don’t think I would have come up with on my own and it looks too good not to share…Jacq 2 cups distilled white vinegar 1⁄2 cup molasses 1⁄2 cup soy sauce 1⁄4 cup tamarind concentrate 3 tbsp. yellow mustard seeds 3 tbsp. kosher salt 1 tsp. whole black peppercorns 1 tsp. whole cloves 1⁄2 tsp. curry powder 5 cardamom pods, smashed 4 chiles de árbol, chopped 2 cloves garlic, smashed 1  1″ stick cinnamon 1 anchovy, chopped 1 yellow onion, chopped 1  1⁄2″ piece ginger, peeled and crushed 1⁄2 cup sugar Read how to turn these ingredients into a “delicious homemade version which is bolder and bigger than its bottled cousin” @ Worcestershire Sauce Recipe – Saveur.com.

Fourth of July Punchbowl

Published by Jacqueline King

Gin is a marvelous summer drink. Everyone complains that they can’t drink gin, that they prefer vodka, that gin leaves them crying hysterically in i-hop doorways at 4am. The naughty ponies… Anyway, to those that proclaim they don’t like gin, I make them this and change their minds: In a large industrial size cocktail shaker  muddle 10 slices of cucumber 3/4 sprigs of mint 2 1/2oz freshly squeezed lime juice 2 1/2 oz simple syrup Then  add 8 oz gin, shake and double strain into a punchbowl. I like to add a large block of ice (again I use old fashioned jello molds, for this cocktail I would freeze some mint leaves or lime slices within) The result is a lovely, fresh, not too sweet ginny drink, perfect for ladling out under the sun. Alice xo

Sangria Flora

Published by Jacqueline King

I find a sangria is the perfect thing for a day like the 4th July, since the longer the ingredients marinade together the better. Sangria Flora is a beautiful summery drink, super easy to make and really delicious. 1 bottle of Sauvignon Blanc or dry white wine 1 cup of St Germain 2 ripe white peaches Two handfuls of raspberries Optional- you can always add other summer berries like Chinese wineberries, strawberries, blueberries and even Muscat grapes. Stir all the ingredients into a carafe or puncbowl and allow the fruit to soak in the mixture between 3-8 hours. Then add ice. I like to freeze old jelly moulds with edible flowers inside the water, it looks so cool to have big pretty blocks of flower filled ice floating in your punch bowl, chilling your drink but not diluting too much! Cheers!-Alice xo

How Bartenders Use Liqueurs and Bitters

Published by Jacqueline King

A cocktail party shouldn’t start with the first brandish of a shaker; it should start with a menu. Curating a short list of drinks, instead of casting around for something novel to mix with that gin, allows you to serve drinks that will please even your most discerning guests, and to be a more nimble host. Take inspiration from any bar that prides itself on its cocktails. Survey the back bar. What will stand out is a selection of what bartenders call modifiers: liqueurs, bitters, vermouths and fortified wines… Read  more and try their cocktail recipe generator at– How Bartenders Use Liqueurs and Bitters – NYTimes.com.