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My Darling Lemon Thyme
Kiaora, my name is Emma Galloway. I grew up in Raglan, New Zealand on a large property up in the hills over looking the town and it's where I will always call home. At the start of 2011 my husband, two young children and I moved to Perth, Western Australia, where we are lapping up the sun and gorgeous Australian produce. I was brought up vegetarian and my parents grew a large proportion of what we ate using organic gardening methods. After leaving school I studied professional cookery before going on to work predominantly in the pastry section of restaurants, cafes and catering companies in both New Zealand and Australia. I left the kitchen 5 years ago to take on my new role as a mother and it was then that we discovered my children and I suffer from gluten and lactose intolerance...

As a chef I thought I knew what a hard days work was. But when our kids came along, screaming all day and night, cooking no longer seemed so hard. After years of struggling with no answers, allergy tests showed both gluten and dairy to be the problem in not only both of the kids, but for me also. For the next 1 ½ years while I breastfed my youngest, we avoided these strictly and life finally became a whole lot easier. Slowly I started reintroducing little bits of dairy and gluten, watching and waiting for any of the symptoms we had once seen (restlessness and sore tummy for Ada, and eczema for Kye and myself). Some foods are fine now, some are still a problem. We tested negative for Coeliac, which was a relief. That being said, I have come to love the challenge of gluten-free cooking and even though our bodies now handle some gluten, I still prefer to cook without. We still avoid most dairy products, but do eat yoghurt and butter and feta cheese every now and then.

With all this new-found knowledge a couple of friends suggested I write a blog, to share recipes and information with other people struggling with food allergies and intolerances. I laughed and put it into the 'too hard basket' and promptly forgot all about the suggestion. A few months later in the midst of my food blog addiction, the idea once again popped into my head. That time I listened. In July 2010 I started My Darling Lemon Thyme as a place to share gluten-free vegetarian recipes, stories and tips on organic gardening. My aim is to inspire people with fresh, simple, flavourful recipes and to help break down the boring, flavourless stigma commonly attached to allergy-free eating. Some of the recipes I share are my own while other's I've adapted to be gluten-free and/or dairy-free from various cookbooks and magazines. I love to draw inspiration from vegan and raw food diets and we tend to eat seasonally inspired foods with many dishes made using vegetables and herbs from our own organic garden.

So why 'My Darling Lemon Thyme'? Let me explain... I call Ada 'my darling Clementine' after that old children's song, you know the one. So anyway, when she was around 3 ½ she got a bit mixed up and started calling me 'my darling lemon thyme.' I thought it was too cute not to use, especially as she enjoys cooking as much as I do.

These are my stories, my life… our life, our food. Nau Mai, Haere Mai, welcome.

My Darling Lemon Thyme Recipe : Cinnamon Quinoa Porridge W/ Orange + Rosemary Apple
1 1/2 cups cooked quinoa*
1 cup (250ml) almond milk
1/2-1 cup (125-250ml) water
1/4 cup (35g) currants, or use raisins/sultanas if preferred
1/2 teaspoon ground cinnamon
pinch fine sea salt

Orange & Rosemary Apple
2 medium green apples, skin on, cored and finely diced
1 tablespoon virgin coconut oil or ghee
2-3 teaspoons roughly chopped rosemary
1 tablespoon runny honey
The finely grated zest + juice 1/2 orange

1. Place quinoa, almond milk, 1/2 cup water, currants, cinnamon and salt into a medium saucepan and bring up to the boil over high heat. Reduce heat to a simmer and cook, stirring occasionally for 8-10 minutes, adding in more water as needed until the quinoa is soft and of a porridge consistency.

2. Meanwhile heat a frying pan over medium-high heat, add coconut oil or ghee and add in rosemary. Cook while stirring for about 1 minute or until fragrant and slightly crispy around the edges. Add finely diced apple and cook, stirring occasionally for 4-5 minutes or until tender and slightly caramelised around the edges. Add honey and orange zest and continue to cook for a further minute until lovely and sticky before adding in the orange juice and reducing to a slightly sticky glaze. Remove from the heat and serve over cinnamon quinoa porridge.

* To cook quinoa, bring 1 1/2 cups (375ml) water to the boil in a medium saucepan, add 1/2 cup (92g) rinsed quinoa cover with a lid and reduce heat to a gentle simmer and cook 10-12 minutes until all the water has been absorbed and quinoa is tender. Remove from the heat, leave the lid on and set aside to steam for a further 5 minutes before removing lid and fluffing up with a fork. This will give you approximately 1 1/2 cups cooked quinoa, however I don't ever cook quinoa in such small amounts and tend to cook 1-2 cups of raw quinoa at a time, leaving me with plenty of leftovers to use in recipes such as this!

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Sources : Cinnamon Quinoa Porridge W/ Orange + Rosemary Apple Photo | About My Darling Lemon Thyme | Cinnamon Quinoa Porridge W/ Orange + Rosemary Apple Recipe
Tips : Frying Food Carefully

"When frying, the temperature of the oil is of utmost importance. Too low, and the food dropped into the oil will just absorb it all, turning it into a soggy mess. When the oil is too high, the battered food will just burn. So it’s very important that the temperature is correct. While it varies depending on what food you are frying, the oil for most fried food hovers at 375 degrees. But if you don’t have a thermometer to measure the temp, don’t worry. Here’s the trick that I use: Sprinkle a small dusting of flour onto the oil. If it sizzles when it hits the oil, then the oil is ready to go."

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Sources : Fryin Food Photo | How To Fry Article
Recipes : Cheesy Morning Pizza

1 pound refrigerated pizza dough
1 tablespoon olive oil
1-1/2 cup KRAFT shredded Sharp Cheddar cheese, divided
⅓ cup sliced green onions, divided
4 eggs
6 slices OSCAR MAYER bacon
1 plum tomato, sliced

1. Heat oven to 375 F degrees. Spray a baking sheet with cooking spray.

2. Pat and stretch dough into a 14 x 6 rustic rectangular on the prepared baking sheet. Brush with olive oil.

3. Top with 1 cup cheese and half of the green onions, leaving four 3-inch areas of the dough untopped (eggs will be placed here).

4. In a bowl, crack eggs one at a time and gently slip onto untopped space on dough.

5. Top dough with bacon, tomatoes, remaining cheese and green onions, being careful not to avoid topping the eggs.

6. Bake for 23 to 25 minutes or until crust is golden brown and eggs are done.

Onion Rings And Things
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Sources : Cheesy Morning Pizza Photo | Cheesy Morning Pizza Article
Recipe : Savory Chicken Drummettes

8 cloves garlic, peeled and crushed
2 Tbsp honey
2 Tbsp Dijon mustard
1 Tbsp tamari soy sauce (or 1 1/2 Tbsp regular soy sauce)
2 Tbsp lemon juice
1/4 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground pepper
20 chicken drummettes

1. Rinse and pat dry drummettes, place in a large, non-reactive bowl, or leak-proof plastic bag. Mix together garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper for marinade. Pour marinade over chicken drummettes and make sure each piece is well coated. Refrigerate for at least one hour and up to one day.

2. Preheat oven to 400°F. Place chicken in a single layer on a wire rack set over an oven tray lined with aluminum foil. Bake 25-35 minutes (depending on the size of your chicken drummettes) until well browned and cooked through.

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Sources : Savory Chicken Drummettes Photo | Savory Chicken Drummettes Article
Drinks : Plum Blossom Cocktail

4 medium, ripe plums (about 10 ounces), pitted
1 1/2 ounces Rich Simple Syrup
1 ounce freshly squeezed lemon juice

To serve:
8 ounces Aperol
1 bottle chilled brut sparkling wine

Combine the plums, simple syrup, and lemon juice in a blender and purée until smooth. Strain through a fine-mesh strainer and use immediately or refrigerate in a covered container for up to 1 day.

To serve:

Pour 1 ounce of the purée into each of 8 champagne flutes, stir 1 ounce of the Aperol into each, and divide the sparkling wine among the glasses.
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Sources : Plum Blossom Cocktail Photo | Plum Blossom Cocktail Article
News : New York Minimum Wage Fast Food Workers Getting Their $15

New York state fast food workers' wages will eventually rise to $15 (£9.60) an hour, after a state wage board unanimously recommended the increase. New York City workers will be the first to benefit, with the increase due to be in place by the end of 2018.

Fast food workers in the rest of the state will have to wait until mid 2021 for the rise.

State Governor Andrew Cuomo said the vote marked "one of the really great days of my administration".

The state minimum wage is currently $8.75.

"You cannot live and support a family on $18,000 a year in the state of New York, period," he said.

"This is just the beginning. We will not stop until we reach true economic justice," he added.

New York mayor Bill de Blasio said he would now push for every worker in the city, not just fast food staff, to get a higher salary.

"This only underscores how necessary it is to raise the wage across the board. As much as fast food workers need and deserve a raise - and we know they do - we must ensure that every worker gets a living wage," he said.

While Mr de Blasio has pushed for a higher minimum wage, he does not have the power to set it.

180,000 workers

As a result, Governor Cuomo created the panel to look at wages in the fast food industry.

Now the panel has backed the increase, it is expected to be backed by the acting state commissioner of labour, marking the last significant hurdle before it becomes mandatory.

The move is expected to affect around 180,000 workers which are employed in the fast food industry in New York state.

The decision follows similar minimum wage increases in other US cities, including Seattle, San Francisco and Los Angeles.

The University of California system earlier said that it would raise its minimum wage to $15 for all hourly workers.

'Flawed process'

But the move was not universally welcomed. Restaurant owners warned that the increase would force them to either reduce their staff numbers or increase menu prices.

Jack Bert, a franchisee who owns seven McDonald's in New York City, said it had been "a flawed process".

"Singling out fast food restaurants while ignoring other industries that hire workers who are paid under $15 is unfair and discriminatory, harms New York workers, and puts some New York businesses - including mine and my fellow New York McDonald's franchisees - at a competitive disadvantage," he said. And Randy Maestro, a lawyer hired by a group of franchise owners, said the group was looking into whether the decision could be challenged in court.

BBC News

Sources : $15 McWage Photo | $15 McWage Article