Month: March 2023

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Cilantro Chutney

Photos: (c) The Comfy Cabin, 2023

Cilantro chutney is a lovely combination of tangy and sweet. You can use cilantro chutney on sandwiches, grilled meats, salads, and dips. I enjoy using the chutney as a dip for sweet potato fries. Cilantro chutney is easy to prepare. In a food processor, add cilantro, mayo, garlic, sherry cooking wine, maple syrup, sour cream, ground coriander, salt, and pepper, and blend until smooth.

Refrigerate the cilantro chutney in a storage jar. Cilantro chutney will be good for one week in the refrigerator. Also, you can freeze the remainder of the cilantro chutney in a plastic zip-lock bag for future usage.

Enjoy!
Debra Roinestad


Jump to Recipe

Basic Ingredients

Wash can cut the bottom stems of the cilantro and peel one garlic clove.

Add the cilantro, garlic, sherry cooking wine, maple syrup, mayo, sour cream, ground coriander, salt and pepper in a food processor. Note: If you do not have a food processor you can use a blender.

Pulse the ingredients until smooth and creamy.

Pour the cilantro chutney into a storage jar. The cilantro chutney is ready to serve. Cilantro chutney will be good for one week in the refrigerator.

Cilantro Chutney

The Comfy Cabin
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American, Indian
Servings 9 people

Equipment

  • 1 food processor or blender
  • 1 storage jar

Ingredients
  

  • 2 cups fresh cilantro
  • ½ cup mayo
  • ¼ cup sour cream Note: I used dairy free sour cream. You can use regular sour cream.
  • 1 garlic clove
  • ¼ cup sherry cooking wine
  • 2 teaspoons maple syrup
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ black pepper

Instructions
 

  • Wash the cilantro and trim off the bottom stems. Peel the garlic clove.
  • Add the cilantro, garlic, sherry cooking wine, maple syrup, mayo, sour cream, ground coriander, salt, and pepper in a food processor. NOTE: If you do not have a food processor you can use a blender.
  • Pulse the ingredients until smooth and creamy.
  • Pour the cilantro dressing in a storage jar. The cilantro chutney is ready to serve. Cilantro chutney will be good for one week in the refrigerator.
Keyword cilantro

Equipment I used for this recipe

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Black Bean Quinoa Bake

(c) The Comfy Cabin, 2023

Black bean quinoa bake is a rich combination of salty, sweet, and tangy. This dish is packed with flavors and is very satisfying. Black bean quinoa is a delicious vegetarian casserole and is also gluten-free. You can serve it with tortilla chips and a side salad.

Jump to Recipe

Basic Ingredients

Black beans, corn, and quinoa.
Mexican cheese, red bell pepper, onions, and cilantro.

In a medium sauce pan, add water and quinoa. Bring to a boil for 5 minutes. Turn the heat low and simmer for 15 minutes. Remove from heat and set to the side.

Preheat oven to 350℉. Add olive oil to a 9″ x 13″ baking dish. Set aside. Chop the onions, bell peppers, cilantro, garlic and set aside. Place beans and corn in separate bowls and set aside.

Cooked quinoa.

In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Saute for 5 minutes. Then add the bell peppers and corn and saute for another 5 minutes. Add lime or lemon juice, salt and pepper. Place in a large bowl and set aside.

Onions, garlic, bell peppers, and corn with lime juice.

In another large bowl, add the cooked quinoa along with the black beans.

Add the corn and peppers. Add the salsa sauce and mix gently.

Add the cilantro. Optional: Feel free to add olives into the mixture.

Scoop the entire mixture on the 9″ x 13″ baking dish. Smooth it out with a wooden spoon.

Add 2 cups of Mexican cheese on top.  Place in the oven and bake for 20 minutes or until the cheese has melted and browned on the sides. 

Remove from the oven and let it cool for about 5-8 to minutes. Add your favorite toppings. Serve with corn chips and/or side salad.

Enjoy!

Kind Regards,
Debra Roinestad

Black Bean Quinoa Bake

The Comfy Cabin
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
1 hour
Course Main Course
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 tablespoons olive oil optional: avocado oil
  • 1 small onion, diced
  • 1 red bell pepper, seeds removed and diced
  • 1 cup canned yellow corn
  • 1 can (15 oz) black beans
  • 1 cup red salsa sauce (mild)
  • ⅓ cup cilantro, chopped
  • half of a lemon or lime, freshly squeezed
  • 2 cups shredded Mexican cheese optional: mozzarella cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt & pepper to taste
  • Optional: Toppings- olives, guacamole, sour cream, pickled jalapeno peppers, sliced avocados.

Instructions
 

  • In a medium sauce pan, add water and quinoa. Bring to a boil for 5 minutes. Turn the heat low and simmer for 15 minutes. Remove from heat and set to the side.
  • Preheat oven to 350℉ Add olive oil to a 9" x 13" baking dish. Set aside.
  • In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Saute for 5 minutes. Then add the bell peppers and corn and saute for another 5 minutes. Add lime or lemon juice, salt and pepper. Place in a large bowl and set aside.
  • In another large bowl, add the cooked quinoa along with the black beans. Add the corn and peppers. Add the salsa sauce and mix gently.
  • Scoop the entire mixture on the 9" x 13" baking dish. Smooth it out with a wooden spoon. Add 2 cups of Mexican cheese on top.
  • Place in the oven and bake for 20 minutes or until the cheese has melted and browned on the sides. Remove from the oven and let it cool for about 5-8 to minutes. Add your favorite toppings. Serve with corn chips and/or side salad.
Keyword dinner

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Farinata (Italian Flat Bread)

Farinata (c) The Comfy Cabin, 2023.

Farinata is chickpea flatbread. All you need to prepare farinata is chickpea flour, water, olive oil, rosemary, salt, and pepper. You can add black olives and/or sun-dried tomatoes if desired. Farinata is crispy on top with rich golden-yellow color. Serve farinata with salad, or soup, or use the farinata as elegant sandwich bread. 

Kind Regards,

Debra Roinestad

Jump to Recipe

Pour the chickpea flour into a bowl.

Gradually add 2 cups of lukewarm water and whisk until batter is smooth. Add 3 tablespoons of oil into the batter and whisk gently. Add salt and pepper.

Cover the bowl with plastic wrap and set aside for 1 hour. Optional: You can leave the batter overnight in the fridge for extra flavor.

After 1 hour uncover the batter.

Use a small spoon to skim the foam from the top of the batter.

Finely chop the onion. Add the onions to a pan and brown for 5 mins. Cut the black olives in half and set aside. Preheat the oven to 450℉.

Add olive oil (about 2 tablespoons) to a non-stick pan or skillet.

Pour the chickpea batter and add the browned onions and olives. Add in 2 teaspoons of rosemary.

Bake for 20-25 mins. Cook just long enough until the top looks brown and crusty. Brush with extra olive oil if top looks dry. Cut the farinata into wedges and serve warm.

Farinata (Italian Flat Bread)

The Comfy Cabin
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 1¾ cups chickpea flour
  • 2 cups water
  • 2 teaspoons rosemary
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 5 tablespoons olive oil optional: you can also use avocado oil
  • ½ yellow onion (thinly sliced)
  • ¼ cup black olives optional add-ons: sun-dried tomatoes

Instructions
 

  • Pour chickpea flour into a bowl and gradually add water. Whisk gently until the batter is smooth.
  • Add salt, pepper, 3 tablespoons of olive oil into the batter.
  • Cover the bowl with plastic wrap and set aside for 1 hour. Optional: You can leave the batter overnight in the fridge for extra flavor.
  • After 1 hour uncover the batter. Use a small spoon to skim the foam from the top of the batter.
  • Finely chop the onion. Add the onions to a pan and brown for 5 mins. Cut the black olives in half and set aside.
  • Preheat the oven to 450℉.
  • Add olive oil (about 2 tablespoons) to a non-stick pan or skillet. Pour the chickpea batter and add the browned onions and olives. Add in 2 teaspoons of rosemary.
  • Bake for 20-25 mins. Cook just long enough until the top looks is brown.
  • Brush with extra olive oil if top looks dry. Cut the farinata into wedges and serve warm.

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Cute Wildlife On Trail Cam

Abstract Collage by Debra Roinestad (c) The Comfy Cabin, 2023

Hey Friends,

Here at the cabin, the birds seem to sense that spring is around the corner. Foxes and squirrels scurrying about. We occasionally still have a cold day, but soon the black bears and their cubs will be hanging around the neighborhood. As I write this post, I’m excited to see what the trail camera will capture next.

As always, enjoy the trail cam videos.

Peace and Love,

Debra Roinestad

~ Welcome to our woodland in the back of our cabin in South Carolina. Here you may see a variety of wildlife including birds, squirrels, deer, bears and much more! There is always some beautiful animal in the back of the log cabin exploring or gathering food. ~ Debra Roinestad For more nature & wildlife videos 🅥🅘🅢🅘🅣 The Comfy Cabin blog site www.thecomfycabin.com
Cute Wildlife: Blue Jays
YouTube Video UExJd29Sbkp4Z3B4ODlZQTJHSVBTTFNROFlrVGR3MHVQUS41NkI0NEY2RDEwNTU3Q0M2
~ Welcome to our woodland in the back of our cabin in South Carolina. Here you may see a variety of wildlife including birds, squirrels, deer, bears and much more! There is always some beautiful animal in the back of the log cabin exploring or gathering food. ~ Debra Roinestad For more nature & wildlife videos 🅥🅘🅢🅘🅣 The Comfy Cabin blog site www.thecomfycabin.com
Cute Wildlife: Fox
YouTube Video UExJd29Sbkp4Z3B4ODlZQTJHSVBTTFNROFlrVGR3MHVQUS4yODlGNEE0NkRGMEEzMEQy
~ Welcome to our woodland in the back of our cabin in South Carolina. Here you may see a variety of wildlife including birds, squirrels, deer, bears and much more! There is always some beautiful animal in the back of the log cabin exploring or gathering food. ~ Debra Roinestad For more nature & wildlife videos 🅥🅘🅢🅘🅣 The Comfy Cabin blog site www.thecomfycabin.com
Cute Wildlife: Raccoon
YouTube Video UExJd29Sbkp4Z3B4ODlZQTJHSVBTTFNROFlrVGR3MHVQUS4wMTcyMDhGQUE4NTIzM0Y5
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Blue Jay, True & Co. (c) 1880
Raccoon Post Card. Artist Unknown.
Bengal Fox (Vulpes Bengalensis) from Illustrations of Indian zoology (1830-1834) by John Edward Gray (1800-1875). Original from The New York Public Library.

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Maple Glazed Salmon

This lovely dish is so delicious…savory, sweet, and salty. Serve it with rice or salad as a side dish. I love using maple syrup instead of honey since maple syrup has such a rich and smokey flavor!

Prep the salmon with salt, pepper, and paprika. Heat a large non-stick pan or skillet. Add 1 tablespoon of olive oil and place the salmon with the pink, meaty side facing down.

Cook the salmon for 5 minutes. While the salmon is cooking, prep the sauce. Preheat the oven to 350 degrees F.

Jump to Recipe
Maple Glazed Salmon, (c) The Comfy Cabin, 2023

Combine maple syrup, soy sauce, sweet chili sauce, and minced garlic in a bowl.

Simmering- Maple Glaze Sauce (c) The Comfy Cabin, 2023

In a small sauce pan, add 1/2 tablespoon of oil, 2 cloves of garlic (minced), and cook for 2 minutes. Add soy sauce, sweet chili sauce, and maple syrup. Simmer for 3 minutes. Add salt, pepper, and extra maple syrup or chili sauce as desired. Personally, I like to add extra chili sauce.

Flip the salmon so the charred, meaty side faces upward and add half of the maple glaze to the salmon. Set the rest of the glaze aside. Place the salmon with the pan into the oven. Depending on how well done you prefer your salmon, bake for 15-20 minutes. 

The handle of the pan will be extremely hot so make sure you use oven gloves. Carefully, remove the pan from the oven and place the salmon on a serving dish. Add the remainder of the maple glaze. Serve with lemon wedges and/or sesame seeds.

Enjoy!

Debra Roinestad

The California salmon (ca. 1879) by Samuel Kilbourne. Original from Museum of New Zealand.

Vintage illustration of Salmon (Salmo Salar)

Maple Glazed Salmon

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 4 salmon fillets
  • 1 tablespoon olive oil
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • MAPLE SAUCE
  • ½ teaspoon olive oil
  • 2 cloves garlic (minced)
  • ½ cup maple syrup
  • 2 tablespoon soy sauce
  • ½ cup sweet chili sauce

Instructions
 

  • Prep the salmon with salt, pepper, and paprika. Heat a large non-stick pan or skillet. Add 1 tablespoon of olive oil and place the salmon with the pink, meaty side facing down.
  • Cook the salmon for 5 minutes. While the salmon is cooking, prep the sauce. Preheat the oven to 350 degrees F.
  • Combine maple syrup, soy sauce, sweet chili sauce, and minced garlic in a bowl.
  • In a small sauce pan, add 1/2 tablespoon of oil, 2 cloves of garlic (minced), and cook for 2 minutes. Add soy sauce, sweet chili sauce, and maple syrup. Simmer for 3 minutes. Add salt, pepper, and extra maple syrup or chili sauce as desired. Personally, I like to add extra chili sauce.
  • Flip the salmon so the charred, meaty side faces upward and add half of the maple glaze to the salmon. Set the rest of the glaze aside. Place the salmon with the pan into the oven. Depending on how well done you prefer your salmon, bake for 15-20 minutes. 
  • The handle of the pan will be extremely hot so make sure you use oven gloves. Carefully, remove the pan from the oven and place the salmon on a serving dish. Add the remainder of the maple glaze. Serve with lemon wedges and/or sesame seeds.
Keyword salmon

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