We feel lucky that our customers come to us from different parts of the world and from many walks of life. We’re thankful for each and every one of them, and we love getting to know their stories. With this sentiment in mind, we decided to meet with one of them to see how they incorporate the Lucky Iron Fish into their cooking routine.
Based in Toronto, Caitlin Tamane is the founder of catering and event planning company, Sprinkle on Confetti. As tasty food is a key aspect of any successful event, Caitlin’s experience with creating personalized dishes has left her with a repertoire of delicious recipes. We followed Caitlin into the kitchen where she showed us how she uses the Lucky Iron Fish to create an iron-enriched meal that's sure to be a crowdpleaser.
Arugula & Roasted Tomato Israeli Couscous Salad
To make roasted tomatoes:
Preheat oven to 325 F. Slice tomatoes in half and place in a bowl. Toss tomatoes with all of the above ingredients, and layer cut sides up on a baking sheet. Place baking sheet on the middle oven rack and bake until tomatoes have started to soften, about 20 minutes. These can be made ahead, covered and put in the refrigerator until ready to use.
To make couscous:
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the couscous and cook until light brown, about 3-4 minutes. Stir constantly so couscous does not burn. Add 2 ¾ cups of the Lucky Iron Fish water and the bay leaf and thyme to the browned couscous. Bring to a boil on high heat and then reduce the heat to low and let simmer for 8-10 minutes until the water is absorbed and the couscous is tender. Let the couscous sit for 2-3 minutes. Discard the bay leaf (and thyme sprig if you used fresh thyme). Combine the remaining olive oil with balsamic vinegar, salt and pepper and pour 1/2 of the dressing over couscous, add tuna and stir to combine.
Assemble the Salad:
Place greens on a large serving plate or platter. Spoon couscous over the greens. Top with onions, olives, roasted tomatoes, green beans and red pepper. Spoon remaining dressing over salad and serve immediately.
Curried Butternut Squash and Red Lentil Soup
2 lbs butternut squash, peeled and cut into 1" cubes
1/4 cup olive oil, divided
1 tsp minced garlic
1 cup finely diced sweet onion
1 tsp red chilli pepper paste (I love Harissa)
1 tbsp mild curry paste
1 cup red lentils
4 cups vegetable stock
2 cups water
1/3 cup coconut milk
To make soup:
Preheat oven to 375 F. On a large baking sheet, toss the cubed butternut squash with 2 tbsp of the olive oil. Roast squash for 30 - 35 min, until very soft and beginning to caramelize.
Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add garlic, onion, chilli paste, and curry paste, cooking until the onions are translucent and soft. Add the vegetable stock, water and the red lentils. Cook unit lentils are tender, 15 - 20 minutes. Add the roasted butternut squash to the pot. Blend the soup using either a food processor or hand-held blender (allow soup to cool before blending so you do not burn yourself and if using a food processor, be careful to allow heat to escape).
Add coconut milk before serving. Top with chopped cilantro (optional).