It’s All Good

I suppose when I look back at it, I have always had an interest in food, with the curiosity and focus on nutrition developing as I got into my late 20’s. Perhaps it’s the Asian in me (the Chinese love food) or maybe it runs in my family (I still remember as if it were yesterday, the summers I used to spend with my family in Sydney when I was very young. My mom would spend countless hours looking at produce, and my dad and I used to laugh at how she could be fascinated by the dead fish out on display at the Fish Market). Little did I know that I too would develop the same fascination!

So, after much encouragement from my friends (thank you!!), I have finally stopped procrastinating and have started this blog. I hope that it will help me explore and develop my passion for food styling, and that it will inspire you to get into the kitchen, try new things, eat and live healthily and happily.

I tossed up whether my first post should be based on someone else’s work, namely Gwyneth Paltrow’s newly released cookbook “It’s All Good”, but given that my philosophy about food (there’s a brief explanation in the About section) is very much aligned to that of her’s and that the book was delivered to my desk just in the nick of time for the weekend (gotta love online shopping), it seemed only fitting (and practical) that I road-test some of the recipes.

It's All Good Cover

Things I like about the cookbook:-

  1. Her philosophy on food – simple, clean, healthy.. delicious!
  2. That it is beautifully printed in hardback and on scrumptious paper delightful to touch
  3. Most recipes are pictured – I like to see what the end result is supposed to look like
  4. The menu plans included in the back – body builder, detox, family-friendly, vegan, everyday – making easy, healthy and delicious food accessible to everyone
  5. The explanations accompanying the recipes – tells us why the recipe has been included, why it’s good for us and little tips for the cook

A slight inconvenience in the book is use of Imperial measurements but I found this was easily overcome with Convert Units (free iPhone app) and the use of my probably not-so-finely-attuned guesstimation skills, but that’s okay, it’s all part of the fun.

Lamb Tagine with Squash & Chickpeas

(that’s Lamb Tagine with Pumpkin & Chickpeas for us in the Southern Hemisphere)

There were a few reasons for choosing this dish:-

  1. It’s getting colder which invites the coziness of warming and heartier meals
  2. The man in my life loves lamb
  3. I was given a tagine at Christmas two years ago and I haven’t had the chance to use it (I swear I’m not lazy, we just haven’t had the correct stove until recently!)
  4. The recipe calls for a marinade that needs to be prepared in a powerful blender which is something I’ve been wanting to try

There’s only two of us and the recipe feeds 4 to 6, plus my tagine is quite small, so I halved the ingredients and scaled down the cooking time (75% should do it).

I also took some liberties with the ingredients and made substitutions with whatever I had in my pantry. Also, the cookbook calls for a crockpot in the oven to slow-cook this meal. I have used a stove-top tagine instead.

Let's get started!

Let’s get started!

The marinade

Blend the marinade ingredients

IMG_1965

Green gorgeousness

Get your hands dirty!

Moosh in the marinade – get your hands dirty! Cover and set in the fridge for at least 6 hours

IMG_1976

Tagine essentials

Take the lamb out to sit at room temperature for 1 hour. Brown the meat for 10 minutes. Reduce the heat, cover, and simmer for 1 hour

Add in the chickpeas and pumpkin

Add chickpeas and pumpkin. Simmer for 1.5 hours

Bon appetit!

Et voila! Delicious, melt in your mouth lamb. Top with coriander and preserved lemon. Bon appetit!

Gwyn's version

Gwyn’s version – and the ingredients list (click to enlarge)

Traditionally, tagines are served with cous cous. I served mine with white quinoa – a gluten free alternative, together with an Israeli salad (cucumber, tomato, red onion, garlic, parsley, mint, lemon juice and olive oil), but you can use anything you like:- millet, brown rice or even some warm crusty bread.

A delicious success! We had no leftovers to pack for lunch.

Stay tuned for more recipe reviews!

Book cover image credit to:
The Book Depository http://www.bookdepository.com/Its-All-Good-Gwyneth-Paltrow/9780349400839
Advertisements
Tagged , , , , , , , , , , , , , ,

2 thoughts on “It’s All Good

  1. LG says:

    Congrats on your very first Blog Post… its was delightful to read the procrastinating fari tale followed by a carnival of colours, aromas and texture… made me hungry arrrr o_O
    ps i really like the picture with the comments, it makes it feel like a kids story ;)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Fresh Fit N Healthy

Simply Living a Fit and Healthy Life

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

Putney Farm

Get some good food. Cook it. Share with friends. Have a cocktail.

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

Simple Provisions

Food does not need to be fancy to be celebrated

nicolejoyinspire

guilt free and raw desserts - gluten + dairy free, no added sugar

%d bloggers like this: