Quarantine Dates!

Hello everyone!! I hope everyone is staying safe and inside! One thing my and hubby and I decided to do is making one night a week our special date night. One of us will pick a new cuisine and cook a beautiful meal for the two of us to enjoy.

I will keep sharing photos every couple weeks or so, of the themed date nights that we have done! If you would like any of the recipes we have used during those nights, email me at: oatsdateshoneycakes@gmail.com!

Valentine’s Dinner

This whole idea of trying new cuisines, new recipes and foods we hadn’t made before originated on Valentines’s Day. Neither of us had ever cooked fresh lobsters, so we figured it was the perfect time to try!

Now I was kind of a little terrified at first, not going to lie. I knew they couldn’t move that fast, but I was still worried that they might somehow become super strong and bust open of the container.

This was how nervous I was.! Put a little weight on the boxes!

Every time we do a themed date night, we include different cocktails wherever we can! We started the night out with some dirty vodka martinis.

We had the beautiful and super delicious lobster with garlic butter, some pesto pasta (gluten free for me), and unreal scallops and mushroom caps that we picked up from our FAVORITE place Effing Seafood!

We finished the night off with some flambeed bananas over vanilla ice cream. It was super amazing and I will definitely do the lobsters again. However preparing everything (and eating) does require time and effort. Stay tuned for more upcoming dinner themes! Hope they help to inspire you all to try new and different cuisines!

Happy cooking!

Moroccan Lentils

This recipe I came up with in the heat of the moment. I needed something for dinner that went with lamb chops and basically looked around my cupboards and started putting all this good stuff together.

This is better served warm, and is so beautifully aromatic.

Moroccan Lentils

3 Garlic Cloves, peeled and minced

2 Shallots, minced

4 Tablespoons, Sundried Tomatoes, cut in pieces

1 Tablespoons Fennel

Salt, to taste

2 Teaspoons, Cinnamon

1 Teaspoon, ginger

1/2 Cup Almond Flour, lightly toasted

3 Tablespoons, Macedonian Feta

1/2 Cup, Red Lentils

Small bunch, Organic Carrots, peeled

4 large Mint leaves, chopped finely

  • Once carrots are peeled, place in a pot with enough water to cover and a few dashes of salt.
  • Place on medium-high heat. Once water starts boiling, add 4 minutes to your timer.
  • Once 4 minutes has elapsed, drain carrots and let cool.
  • Once cooled, chop into small circles and progress by chopping into half moon circles. Set aside.
  • Finely mince your garlic, chop your shallots, cut sun-dried tomatoes and place in a frying pan.
  • Add all your spices to the frying pan, with a few tablespoons of oil.
  • Cook until aromatic and shallots are slightly translucent. Garlic should not be fully browned.
  • Once cooked, scrape into dish you will be serving.
  • Add some oil to the same frying pan, add your chopped carrots.
  • Cook for approximately 5 to 8 minutes on medium high-heat.
  • You want the carrots to have some golden-brown edges. Set aside until cool.
  • Place lentils in a bowl, add water and wash. Continue doing this several times until the water isn’t clouded.
  • Place lentils in a pot with 1 cup of water on high heat. Carefully watch the pot, so your water does not boil over.
  • Once they have come to a boil, turn down to simmer until your lentils are cooked and there is no more water, approximately 10 to 15 minutes.
  • In the bowl with the spices, add your toasted almond flour and break up your feta.
  • Place your carrots in the bowl.
  • Chop your mint finely and add. Mix everything well.

You can easily add more mint, but be wary as you don’t want to over-power the other spices.

Enjoy!

Moroccan Lentils Serves 4

  • 3 Garlic Cloves, peeled and minced
  • 2 Shallots, minced
  • 4 Tablespoons, Sundried Tomatoes, cut in pieces
  • 1 Tablespoons Fennel
  • Salt, to taste
  • 2 Teaspoons, Cinnamon
  • 1 Teaspoon, Ginger
  • 1/2 Cup Almond Flour, lightly toasted
  • 3 Tablespoons, Macedonian Feta
  • 1/2 Cup, Red Lentils
  • Small bunch, Organic Carrots, peeled
  • 4 large Mint leaves, chopped finely
  1. Once carrots are peeled, place in a pot with enough water to cover and a few dashes of salt. You can easily always add more carrots or onions.
  2. Place on medium-high heat. Once water starts boiling, add 4 minutes to your timer.
  3. Once 4 minutes has elapsed, drain carrots and let cool.
  4. Once cooled, chop into small circles and progress by chopping into half moon circles. Set aside.
  5. Finely mince your garlic, chop your shallots, cut sun-dried tomatoes and place in a frying pan.
  6. Add all your spices to the frying pan, with a few tablespoons of oil.
  7. Cook until aromatic and shallots are slightly translucent. Garlic should not be fully browned.
  8. Once cooked, scrape into dish you will be serving.
  9. Add some oil to the same frying pan, add your chopped carrots. I prefer to use Avocado Oil as it is healthier and can withstand a higher temperature.
  10. Cook for approximately 5 to 8 minutes on medium high-heat.
  11. You want the carrots to have some golden-brown edges. Set aside until cool.
  12. Place lentils in a bowl, add water and wash. Continue doing this several times until the water isn’t clouded.
  13. Place lentils in a pot with 1 cup of water on high heat. Carefully watch the pot, so your water does not boil over.
  14. Once they have come to a boil, turn down to simmer until your lentils are cooked and there is no more water, approximately 10 to 15 minutes. Watch carefully, as it’s really important that you don’t want them to get all mushy.
  15. In the bowl with the spices, add your toasted almond flour and break up your feta.
  16. Place your carrots in the bowl.
  17. Chop your mint finely and add. Make sure you get some pretty large leaves. Mix everything well.

Once my husband and I tried this we realized that this would be a new favourite for us! The spices give off such a memorable smell and just add so much comfort to the dish.

Also, Macedonian feta is usually found at specialty European store. I get mine at Mercato in St. Albert. I highly recommend going out of your way a bit if you must. You will fall in love. It’s like feta on a whole new level! So creamy and just melts in your mouth. Worth the extra little drive.

Better Avocado Toast

I apologize for my lack of posting recipes, this year has been busy! Yet now that we are all stuck at home, I can FINALLY catch up and get back into the grove of things!

Now as much as I sort of like avocado toast, guacamole is life. I decided to make my avocado toast, a little more like a chunky delicious guacamole. This avocado stuff I made for lunch one day with leftovers of odds and ends and it was soooooo tasty. Its very flavorful, you can easily make this your own, and add extra stuff. I love kalamata olives, so I can never have enough of them! Obviously if you aren’t a fan, you can sub them for tomatoes, or some delicious grilled peppers.

Better Avocado Toast

2 pieces of your preferred gluten free bread, toasted

Mayonnaise

Couple pieces of Bacon

3 Ripe Avocados

1 Lime, Juiced

Salt, to taste

Pepper, to taste

Kalamata Olives, 1/4 to 1/2 Cup, Chopped

1 Tablespoon Garlic Powder

2 Eggs, sunny side up or easy over (whichever you prefer)

Place your toast on your plate and lightly cover each piece with some mayonnaise. (I tend to use mayonnaise made from Avocado Oil. It’s a litte healthier than regular stuff)

Place your strips of bacon on your toast. ( I had left over Boar bacon which turned out perfectly)

Cut your avocados in half, remove the pits by carefully taking a sharp knife and abruptly hitting it towards the stone. Discard the pit and scoop all the avocado in a bowl.

Add salt, pepper, and garlic powder to desired taste. I typically add quite a bit of salt. Ever since culinary school I have truly learned my lesson of how much salt food needs. For most people it may seem like a lot, so it’s better to adjust to your own taste buds, since you will be eating it.

Take a fork and mash the avocados up a bit, trying to break down some of the bigger pieces.

Juice the lime into the bowl and continue mashing until you get your desired consistency.

Cut your olives in 1/4s and add to the avocado.

Add olives to your own discretion, I love them so I added about ½ cup. Set aside

Grab a frying pan, set to medium heat and add enough butter so you have a thin melted layer along the pan.

Crack your 2 eggs in and cook until your desired preference.

Place your cooked eggs on to your toast and bacon and add your avocado mixture on top.

Top it off with a tad of red chilli peppers.

Our Easter

This is a typical Easter dinner for us, other then the video chat going on in the background.

Pictured; Fattah (Pita bread, rice, and stewed lamb with a flavourful broth), Tabbouleh (Parsley heavy salad), Tzatiki, Goat Brie Carrots and Spicy Basil Zucchini!

Happy Easter!

I hope everyone is having a wonderful Easter and able to video chat with family!

My family celebrates Easter at a slightly different time then most, however it was still my husband’s Easter so I made a little brunch for the two of us.

Pictured here: Mimosas with fresh orange juice, coffee, ham steak cooked in goose fat, served with apple butter, smoked Char, Baked apple Camembert, Cauliflower (with almonds, parmesan and lemon), and my big failure at my first attempt of making Egyptian eggs!

Wing Wednesday (In Quarantine)

I know everyone is having a much tougher time these days. I wanted to give a few suggestions for some ideas my husband and I have to done to help us through this extremely tough period.

One really BIG thing you can do to help your community is ordering food in! It’s nice for many reasons, but mostly because you’re able to help local restaurants. This way they are still able to have some sales, as well as be able to pay their employees. Some restaurants, such as Louisiana Purchase (North Side) are offering 20% off your total purchase just for helping them out a tad!

My husband’s friends were always extremely in love with Wing Wednesdays at the bar. Since we can’t go to the physical bar, every Wednesday we Zoom chat with the usual crew and make chicken wings.

The BEST wings we have purchased are from ACME Meats. The pretty much put any other chicken wings to shame for so many reasons! ACME staff has amazing skills and they are so friendly and proficient in their knowledge.

I also make sauces from scratch whether its honey garlic, hot or teriyaki! If anyone wants to know my tips and tricks for wing sauce recipes let me know. I’m more than happy to share!

Homemade fries are also my jam for Wednesdays. I cut my potatoes in good chunks, let them soak in water for a couple hours. I turn my oven to 400 degrees, drain my potatoes and place them on a tray. Throw a good dose of olive or avocado oil on them and sprinkle with salt. Bake for 20 to 30 minutes, stopping and flipping them half way through. I always toss them in a bowl lined with paper towels and some ketchup! These are the best when hot, and so delicious when you get them all beautifully toasted golden.

Hope everyone is doing well. Please stay safe, stay home and continue to practice your social distancing to help keep everyone safe!