I really don’t need to tell you how to put together a fruit salad, I know this. The recipe here is the Honey & Cardamom dressing. It’s so lovely with any combo but especially nice with this.
Pear and Pomegranate Salad
2 cups of frozen Mango
4 cups of frozen Peaches
1/2 cup Lemon Juice
1 cup Pomegranate seeds
Rosemary or Mint to garnish.
Core and slice apples and pears into large chunks. Peel oranges and slice crosswise into large coins.
Add to a large bowl.
Add mangos and peaches (it’s okay if still frozen) to the bowl.
Add the lemon juice and toss to coat with all the fruit. This will help keep it from turning brown if you need to store it in the fridge for a few hours.
Pour the pomegranate seeds over the top.
Garnish with rosemary.
Wrap with cling film and store in fridge.
When ready to serve drizzle over some of the dressing and serve the rest on the side for guests to add to their helping.
Honey & Cardamom Dressing
1/2 cup Honey
1 cup Mayonnaise
1 tablespoon Ground Cardamom
2 tablespoons Lemon Juice
1 pinch salt
Mix all ingredients in a resealable container.
Taste for seasoning adding more honey or cardamom to taste.
Refrigerate until ready to use.
Drizzle over fruit salad.
In a large saute pan with a lid, saute the onion in 2 tablespoons of olive oil over medium heat, until softened (about 3 minutes)
Dice the chicken into bite size pieces and season with salt and pepper.
Add the chicken to the onions in the pan and cook until browned.
Move the chicken to one side of the pan and add the rest of the olive oil, (1 tablespoon) the uncooked rice and toast for 2 or so minutes.
Stir in the beans and canned tomatoes, chicken stock, garlic powder, chili powder, and cumin. Stir until well combined.
Reduce heat to (low) a simmer and cover. Cook for 20-25 minutes or until rice is tender.
After cook time fluff the rice-beans mixture with a fork and serve with toppings.
Psst! If you’d like to make this vegetarian substitute the chicken broth for veggie stock and omit the chicken.
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Soup weather! I said IT’S SOUP WEATHER!
I get excited when I make soup; there’s something so nourishing and comforting about a big ol’ pot of soup on the go on the stove.
This one is so good! It ticks all the boxes: rich, filling, sweet, spicy, makes the house smell divine!
Drooling yet? Let’s get on with it then…
Butternut Coconut Curry Soup
1/2 cup diced Yellow Onion
2 tablespoons Olive Oil
2 tablespoons Curry Powder
1/4 cup Brown Sugar
1 teaspoon Cayenne Powder (optional)
4 cups cooked Butternut Squash
Salt & Pepper
2 cups Light Coconut Milk (about 1 1/2 cans)
4-6 cups Vegetable Stock or Chicken Stock
2+ cups Water
In a large pot with a lid, sautee the onions in the olive oil, over medium heat, until translucent. (About 2 minutes)
Add the curry powder, brown sugar, and cayenne powder. Stir to toast the spices for about 30 seconds.
Add the cooked butternut squash and toss with the oniony spices.
Salt & Pepper to taste.
Add the coconut milk and the stock. Stir well to combine.
Reduce heat to a simmer and cover with the lid.
Simmer for 20-30 minutes.
After cook time, blend until smooth with a stick blender, add water to thin if it’s too thick for your taste.
Taste and adjust seasonings to your liking.
Serve hot with a nice crusty baguette!
Note: I roasted my Butternut in the oven on 400f/200c for about 20 minutes the previous day and stored in the fridge until it was soup time.
As of writing this I’m sat here wearing shorts and flip flops, but let’s pretend it’s a crisp Fall day and you need to be seen looking fab!
Flats for day and heels for evening and a poncho hides a multitude of sins! If you’ve gone and got a pair of pleather leggings like Esther (the spike) Walker has told you then you’ll look like “fashion mom”. There you go, Fall fashion sorted. Where’s my PSL?