Chick Pea, Tomato, Avocado and Tuna Salad with Feta

The weather has been scorching here, and the last thing I want to do is turn on the oven. That's where this salad comes in-you simply open a few cans, chop some things, and pour the works into a bowl. It's really simple, and was so tasty we were shoveling spoonfuls into our mouths.

If you have a sulphite allergy you have to be very careful with fish; generally most seafood and fish are dusted with sulphites on the boat to keep them from going bad. According to Eat Right Ontario, sulphites are allowed on canned tuna. Read your labels! If in doubt, just leave out the tuna, and a couple hard boiled eggs might be nice substitution. I used Clover Leaf tuna, and on their site is this handy chart that informs you of the allergens that might be present in their products. When I wrote and inquired, they said that none of the tuna is dusted with sulphites either on the boat or in the processing plant. Yay!


Salad (serves 4)

one 19 oz can chick peas, drained and rinsed well
one can of Clover Leaf Skipjack in water Tuna
2 cups mixed cherry or grape tomatoes, halved
1 green onion, minced
1 avocado, peeled and chunked
8 basil leaves, thinly sliced
2 oz feta cheese (I use Tre Stelle)

Dressing:

1/2 fresh lemon
3 Tbsp olive oil
1/2 tsp honey
pinch salt
pinch pepper*

Directions:

1. Toss all your salad ingredients into a large bowl. Set aside.

2. Measure the dressing ingredients into a mason jar, put a lid on, and shake it until well blended. The honey might settle to the bottom, so you may need to get a spoon and give it a good stir. Drizzle it over the salad and toss again.

3. Season if you need to. I added a little more salt, but the feta adds enough.

I served this with Cobs Turkish loaf-the one topped with salt and pepper. YUM.

Read More

Corn, Black Bean and Barley Salad

This week, before school was actually in session (which would mean back to work for me), I went back to work to take a course. What? A week early of sitting and learning, packing lunches and taking tests?

It's kind of hard to go back early. One thing that makes the day a lot better is a really good lunch, and while I made this for dinner one day this week there was enough leftovers that it became lunch as well. I think teenagers and even older kids would probably really like this for lunch. I also packed some yogurt, an apple, and some cheese with crackers and it was really quite satisfying. If you want to add some protein, sauteed garlic shrimp or grilled chicken is a nice touch as well.

A tip about the corn: a good way to cut the kernels off without them flying everywhere is to place your cutting board inside a rimmed baking sheet. Then hold the cob at one end, balance the other on the cutting board, and slice downward. The kernels should be contained somewhat by the baking sheet. A bundt pan works well too, but I don't have one and the baking sheet worked just fine.

Ingredients:

1/2 cup pearl or pot barley
1 1/2 cups low sodium chicken broth
2 ears fresh corn, with the kernels cut off
1 cup black beans (about half of a 19 oz can), drained and rinsed
1/2 red or yellow bell pepper, seeded and chopped
1 small tomato, seeded and diced
1/2 ripe mango, peeled and diced
1/4 purple onion, finely chopped
1/4 cup fresh chopped cilantro or flat leaf parsley
1 avocado

Dressing:
1/3 cup olive oil
1/4 cup freshly squeezed lime juice
1 tsp cumin
1 tsp liquid honey
garlic clove (grated or minced)

Directions:

Measure out the barley into a dry medium sized pot. Over medium heat, toast the barley a little. It should  become golden and you'll be able to smell it. Don't leave the stove or ignore it, because the barley can go from toasted to burned pretty quickly. Just stir it around and watch it. When you can smell it and it's all warm and toasted, add the chicken stock. Bring the mixture to a boil, then put the lid on and turn the heat down to low. Cook for about 40 minutes. The broth will absorb and the barley will be plump and cooked.  Cool to room temperature.

In a heavy saucepan, saute the corn in a bit of oil until golden and cooked. Cool.

In a large bowl, toss together the beans, cooled sauteed corn, bell pepper, tomato, mango, onion, and cilantro. Toss with the barley.

Whisk together the dressing ingredients until they are well mixed and pour about half the dressing over top of that salad. Toss, then add the avocado and add more dressing to taste if you feel the salad needs it, as well as salt and pepper. I didn't use all the dressing. Store the leftover in a Mason jar with a lid in the fridge

Serve the salad immediately.

Makes 4-6 servings

Adapted from Spilling the Beans

Read More

Rosemary Garlic Seared Salmon

One of the fastest and yet tastiest ways to make salmon, this is a go to recipe when we're short on time or I'm too tired to cook. It works best in a non stick pan and the trick to make the garlic and rosemary topping to stick is to dry the salmon before you top them, and when you flip to do it confidently and all in one go. You don't need to put the pan in the oven to cook the filets through if they are fairly thin, but if they are thick it's a great solution.

2 cloves garlic, minced
2 Tbsp fresh rosemary, minced fine
2 salmon fillets (one per person), skinned and boned
1 fresh lemon
2 tbsp butter

Pre-heat oven to 350 F

In a good oven proof fry pan, melt the butter. Pat the salmon fillet dry and spread the minced garlic and rosemary on top, pressing into the meat. Zest the lemon over top. Set the salmon, plain side down, into the hot buttery pan. All to cook for about 2 minutes and then quickly flip over. If the pan is hot enough, it will sear the garlic and rosemary right into the meat and it won't fall off. Continue to cook for another 2 or 3 minutes and flip back over. Set the fry pan in the oven to finish cooking-depending on the thickness of the fillets. Watch them carefully because you want to remove them as soon as the flesh is opaque all the way through and flakes easily.

Serve with slices of lemon.

Read More

Cedar Plank Salmon with Maple Ginger Glaze

Cooking food on a cedar plank is a method adapted from the First Nations peoples, and quite popular here on the West Coast. All you need is a piece of kiln dried, untreated cedar and you are good to go. It's not unusual for us here on the Coast to find ready made cedar planks at the store in the seafood section, complete with recipes for preparing salmon.

This recipe is really delicious-the flavors are just incredible, and as it cooked in the oven both Kevin and John, who doesn't even like salmon, both wandered in and peered in the oven. I used to think that cedar planked salmon could only be cooked on a barbecue, but you can adapt recipes for the standard oven with a lot of success. The only thing that you must do is soak the cedar plank in clean, cold water for at least 2 hours before starting. This keeps your plank from drying out and burning too much.

When I made this, I didn't read the recipe correctly and used fresh cilantro instead of ground coriander. It added a lot of color and flavor, so go with whichever works for you!

Adapted from Food Network Magazine

one 2-3 lb skin on, center cut salmon filet, about 1 1/2 inches thick
2 tsp ground coriander
salt and pepper
1/4 cup pure maple syrup
one 2 inch piece ginger, peeled and grated
grated zest and juice of 1 lemon
2 tbsp unsalted butter

Pre-heat the oven to 425 F

Sprinkle salt, pepper, and coriander over the filet of salmon and let it sit at room temperature for about 15 minutes.

In a small saucepan over medium heat, warm up the maple syrup, ginger, lemon zest, and butter until it thickens up a little. It takes about 5 minutes or so, and don't leave-make sure to stir it lots! Once it's ready, remove it from the heat and stir in the lemon juice, then set aside.

Take your cedar plank from the water and put it on the middle rack in your oven, letting it heat up for about 15 minutes. Remove the plank from the oven with oven mitts or tongs, then set the filet of salmon on it, skin side down. Brush the salmon with some of the glaze and return the plank to the oven. Put a cookie sheet on the rack underneath the plank to catch any drips.

Cook the salmon about 12 minutes, until firm. You have to be careful with fish, you don't want to over cook. When it flakes easily and is opaque in the middle, it is ready.

Remove the plank from the oven and turn the oven to broil. Brush more of the glaze on the fish, and return to the oven for 2-3 more minutes so that it can caramelize and become golden. Remove from the oven and allow to sit for another 5 minutes before serving.

Makes 6-8 servings

Read More

Tequila Lime Shrimp

When Kevin found this recipe he stood and pointed to it, declaring it to be his birthday dinner. So easy and yet so delicious, I think these shrimp would make a fantastic appetizer as well as main course! Yum! Some ingredients weren't in the fridge so I had to adapt a little, but they were sooooo yummy.

Adapted from Oprah.com

2 lbs prawns, peeled and deveined
1 1/4 cups tequila, divided
1/2 cup fresh lime juice
lime zest
1 tbsp chili powder
1 jalapeno pepper, seeded and minced (I used 1 fresh chili instead)
black pepper
Olive oil
1 cup chopped fresh cilantro (didn't have any)
salt

In a bowl, stir together 1/4 cup of tequila with the lime juice, zest, chili powder, jalapeno pepper, and black pepper. Pour over shrimp and allow to sit for 30 minutes.

After 30 minutes, stir in 1/4 cup of olive oil, the cilantro, and salt.

Get a frypan going on medium high heat with about a tbsp of olive oil in it, until the oil is smoking. Remove it from the direct heat and add 4 tbsp of tequila. (just so it doesn't catch fire). Remove the shrimp from the marinade and toss some into the pan, stirring and moving around to cook. Fish them out with a slotted spoon and start over-but be sure to move the pan off the stove when you add the tequila, or you could end up with it catching fire and burning your eyebrows. Now THAT wouldn't be good.

Serves 4

Read More

Pioneer Woman's Summer Stir Fry

This week I have been poking around the Internets, looking for cooking inspiration. There's always so many great blogs and people out there but I never feel like I have the time to sufficiently check them all out.

Too many blogs! Such amazing food! Not enough money, time, or people to feed!

I have been meaning to check out the Pioneer Woman's site for the longest time, and this week I whipped up her recipe for a summer stir fry.



The ingredients. I tried to find locally caught prawns, but they were a bit out of my price range. The zucchini and beans were straight out of a friend's garden, though!

And of course, because we're talking about Pioneer Woman here, there's butter involved.



Not a lot, but the addition of a bit of butter does make it really lip smacking yummy.



First you fry up the shrimp and garlic in a little butter and oil, and fight off your teenager as he hovers like a seagull, hoping to steal a shrimp when you're not looking. Smack him with an oven mitt and threaten to confiscate his beloved computer. Set the shrimp aside on a plate while you fry up the rest.



In a little more butter and oil, stir fry up the zucchini, beans, corn, and tomatoes. Ree is right-the trick here is to get the veggies so that they are still a bit tender crisp. All that green stuff is some fresh rosemary and chives from my garden, minced super fine.

Partly because the rosemary and chives are the only things that I managed to keep ALIVE this summer.

And did you know scarlet runner beans turn GREEN when you cook them? So weird.



Turn it all out onto a platter. Jake wanted rice with it, but this dish doesn't need any rice. Hubs had seconds, Jake had thirds, and we probably all ate way too much. It was DELISH.

Oh, you want the full recipe? Head on over to Pioneer Woman for all the detailed how-to. Try not to lick the screen, k?

Read More

Guest Blogger: Mediterranean Fish with Broccoli and Quinoa

Thanks so much to Karen for this opportunity! After having my son in 2008, I finally returned to work last September. Being a mom, a blogger, a 9-to-5-er, and a nutritionist, means that I am busy!I am sure moms everywhere can relate.

It is important to me that a good healthy meal is on the table most nights, but I would never say that it’s easy.Planning, being organized, planning some more and counting on my husband, all contribute to having nutritious meals most nights.

My criteria for a healthy mid-week meal are 1) It’s quick 2) It’s healthy 3) Leftovers will be good for my lunch the next day.If I can hit these three points, dinner (& lunch the next day) is a success!

Fish is high in omega fats and is a lean source of protein. Quinoa a grain from Peru; is rich in protein, a good source of iron and zinc, magnesium, vitamin E and fiber. It is also a welcome change from brown rice or pasta.Broccoli is a standard ‘good vegetable’; it is a dark green vegetable that fights cancer and is rich in vitamins C, K and A among many other vitamins and minerals.

For this meal there are three key components; the seasoning, the fish and the broccoli & quinoa side dish. It may seem like a lot of work, but it really takes about 20 minutes to get this meal on the table

Make the seasoning a day before to save time, although you can easily whip it that day. If your fish is in the freezer, remember to put it into the fridge to thaw during the day.

Mediterranean Seasoning

This recipe makes a large amount.It is a cheap alternative to the prepared seasonings you find on the shelf at the grocery store and it is much healthier because it does not contain MSG or other preservatives.You can use it to season rice, fish, chicken and vegetables.

Add 1 Tbsp to 1/3 C of olive oil and ¼ C lemon juice to make a simple salad dressing.

3 Tbsp dried oregano
1 ½ Tbsp dried basil
1 ½ Tbsp dried marjoram
1 Tbsp dried thyme
½ Tbsp dried garlic
1 tsp sea salt

Combine the herbs and store in an airtight container.

Mediterranean Fish with Broccoli & Quinoa

You need a medium saucepan, a metal steamer, a frying pan that can go from stove top to oven

1 C quinoa (rinsed twice in clean water)
2 C water
1 + 1/2 Tbsp seasoning (divided)
1 bunch broccoli
2 Tbsp lemon juice
2 Tbsp Olive Oil
4 fillets of Tilapia

I cook my broccoli and quinoa together, not only does this reduce the amount of dishes to wash up, but the vitamins that come out of the broccoli during steaming get absorbed into the quinoa. A nutritional bonus!

In a large pot combine quinoa with water and ½ Tbsp of the seasoning.Cover with a lid and bring to a boil at medium high heat.

While the quinoa comes to a boil, clean and chop the broccoli, don’t forget to peel the stem and cut it up; it’s good too! Place the broccoli in a metal steamer basket.



When the quinoa comes to a boil, stir and reduce the heat to medium low to simmer.Put the steamer with the broccoli on top of the quinoa.Cover with the lid. Check at 10 minutes; if the broccoli is at the consistency you like, remove it from the pot and set aside.If not, keep steaming and check every five minutes until the quinoa is done.It should take 15 – 20 minutes.You know the quinoa is done when it is no longer white in the center and if you have a little bite there is no crunch.While the broccoli and quinoa are steaming, prepare the fish.

In a small bowl, mix together the lemon juice, olive oil and 1 Tbsp of seasoning.Take the fish and cut it into smaller pieces.Don’t worry if the fish isn’t completely thawed, I actually find it easier to work with when it’s a little frozen and it will still cook quickly. Spoon the seasoning, oil and lemon juice mix on one side of each piece of fish.Turn the oven to 350 deg. F and heat a frying pan over medium high heat.Do not put any oil in it.Place each piece of fish, seasoning side up, in the pan.Cook for approximately 3 minutes.Using a spatula or tongs, turn over each piece of fish and move the frying pan with the fish into the oven.Bake for 5 minutes.The fish is done when it flakes easily.That’s it!Put the fish, quinoa and broccoli on a plate.You can also make up a salad on the side if you want.



What about leftovers? Fill your lunch container with lettuce, chopped cucumbers, cherry tomatoes and chopped peppers.Flake the leftover fish on the lettuce; add some of the broccoli and ½ cup of quinoa.Topped with salad dressing, this makes a terrific lunch for Mom or Dad.

********************************************************

About the Blogger:

My name is Laurie K. Meher. I am a Registered Holistic Nutritionist (R.H.N.) in Toronto, Ontario, Canada. I have a passion for family planning. I help couples with supportive nutrition as they plan for a family, after baby arrives and into the school years. On my blog I share information on baby and toddler food and recipes I have developed and found. My husband and I live in Roncesvalles, a community in the West-End of Toronto,Ontario. We have a son who was born late February 2008. I have made his baby food from the start. Some people think it’s a little over the top that I make my own Goldfish Cookies and feed my son rapini, spelt bread and blueberries. I am hoping that by giving my son a large variety of foods from the very beginning he will develop a love for good whole foods. I am sure there will be a time when he wants McDonald’s, but you can be sure I won’t be the one taking him there!

Read More

Jamie Oliver's Quick Salmon Stir Fry

I've been in the mood for curries lately, and this one fit the bill the other night. It's fast, it's full of flavor, and it's helping me use up that jar of Patak's Tandoori Paste in the fridge!

Seriously though, we loved it; Jake especially. He greedily snarfed down three helpings, then laid claim to the leftovers.

Wow, Jamie. This one is GOOD!

Adapted from Jamie's Food Revolution
1 cup basmati or wild rice
3/4 lb salmon fillet, skin off and bones removed, cut into 1 inch chunks
handful of unsalted shelled peanuts, whirled up in your food processor to small bits
1 clove garlic, minced
thumb sized piece of fresh ginger, minced
1 fresh red chile, seeded and chopped (the seeds make it spicy. I omit them)
small bunch of fresh cilantro, chopped
vegetable oil
1 heaped tablespoon of Patak's tandoori paste
a handful of snow peas
1/2 a 14 oz can of coconut milk
handful of bean sprouts
1 lime

Cook rice according to the package instructions. Meanwhile, put a wok or fry pan on high heat and add some oil to the pan. When it's good and hot, start cooking up your ginger, garlic, and chile. Move it around to keep the garlic from burning. Add the curry paste and continue to stir and cook for another 30 seconds.

Throw in your cubed salmon and stir for about a minute, then pour in your coconut milk and add the snow peas. Cook together for a bit longer until the fish is cooked through, then taste and see if you need to add any seasonings.

To serve, top your rice with some of the salmon stir fry, then sprinkle on the bean sprouts, cilantro, and bits of peanut. Serve with lime wedges to squeeze over top.

Serves 2

Read More

Shrimp and Arugula Salad

Looking for a tasty summer salad? We really like this one. Tender shrimp, some sweet pieces of orange, bits of red onion and home made croutons made it a really great summer meal. The home made croutons are easy-get some slightly stale focaccia bread and cut it into cubes. Fry gently in butter until golden. Let cool. Croutons!

Adapted from Canadian Living Market Fresh 2008

1 lb medium raw shrimp, peeled and de-veined
1 tbsp olive oil
1 clove minced garlic
1/4 tsp hot pepper flakes (I used 1/2 a hot chili)
3 tbsp fresh minced coriander
4 cups arugula
1 cup croutons
1/4 cup thinly sliced sweet onion
1/2 cup green olives, halved and pitted (I hate olives. These were omitted)
2 oranges

Orange vinaigrette:

2 tbsp orange juice
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar
1/4 tsp each salt and pepper

In a small bowl, whisk together the orange juice, zest from one of the oranges, olive oil, sherry vinegar, salt and pepper. Set aside.

Heat up some olive oil in a skillet, then saute the garlic, hot pepper flakes, and shrimp until the shrimp is pink. Add 2 tbsp of the vinaigrette and cook, stirring, until the liquid is almost gone. Toss with some coriander. Set aside until cooled to room temperature.

Peel and thinly slice the oranges. In a large bowl, toss them with the arugula, croutons, and onion. Add the remaining vinaigrette and toss until everything is coated. Divide among 4 plates and then top with the shrimp and olives.

Makes 4 servings

Read More

Jamie Oliver's Salmon Tikka with Cucumber Yogurt

Sunday was a long day, and I came home beyond tired. The last thing I felt like doing was cooking, but I dutifully pulled out Jamie's "Food Revolution" and made this salmon tikka. It only took me about 20 minutes, and then we tucked in.

Silence. Eye rolling. Groans in ecstasy. Can I just tell you, this is the most delicious way to eat salmon that I have ever tried? EVER? In my LIFE? So tender, so delicious, so full of flavor that I must make this again. Soon.

Like tomorrow, maybe?

I just might lick the plate next time.

Read More

Fish Tacos

Last week I was at Cactus Club and had the MOST amazing Halibut tacos. They were so good that I dreamed about them every day after for a week, wishing that I lived right in the city so I could go back and sample some of their deliciousness. Sadly, I don't live anywhere near a Cactus Club.

Desperate for some relief from my craving, I found some cod on sale at the grocery store and decided to cook up my own! What makes these tacos great is that everything is fresh and home made. The guacamole, the fresh salsa, the bits of purple cabbage, and the lightly spiced fish. Don't skimp on anything-these are well worth it.

The only thing that I would have changed is the fish. Sadly, my selection of places to buy really good fish here are limited and I'm afraid that the fish I bought wasn't the best quality. If you can, get some really good stuff for this recipe-it makes a difference.

1 1/2 lbs firm white fish-cod or halibut
chili powder
cumin
shredded cabbage
1/2 onion, chopped finely
coriander, chopped
small sized tortillas-I used flour, not corn

home made guacamole
home made pico de gallo

Turn your oven on to broil and set the rack so it's not *right* under the broiler, but close to it. Line a baking sheet with foil and set the fish on it.

Brush the fish with olive oil, and sprinkle with salt, pepper, chili powder, and cumin. You can also use cayenne if you like heat and are adventurous.

Broil the fish until it is opaque and flakes easily. How long that actually is depends on how thick it is, so watch it carefully.

When it's cooked through, break it into chunks and serve with the cabbage, onion, fresh salsa and guacamole so that everyone can dress up their own.

Easy, huh?

Guacamole:

2 ripe avocados
2 fresh limes
2 tbsp fresh diced onion
handful of coriander, chopped
1 small roma tomato, seeded and diced
salt and pepper to taste

Mash up the avocados. Stir in the other ingredients, and then salt and pepper to taste. Cover and refrigerate.

Fresh Salsa:

1 tomato, seeded and chopped finely
1/2 fresh jalapeno, seeded and minced fine (if you like heat, keep the seeds)
2 tbsp fresh onion, minced
salt and pepper
lime (zest and juice)
small bunch of coriander, chopped (about 1 tbsp)

Stir everything together, then zest the lime over top and squeeze some juice in. Cover and put in the fridge

Read More

Roasted Salmon with Lemon Dill White Wine Sauce

This picture really doesn't do this salmon justice. Tender, juicy pieces of salmon with a creamy, white wine lemon dill sauce....yum. It was fantastic. The sauce came about because I had tried making a basic wine sauce, and the wine wasn't very good so it tasted kind of vinegary. To fix that, I then added some other ingredients, and I think this sauce is so much better! I'll make it again for sure.

a fillet of salmon for each person (I cooked 3)
1 tbsp unsalted butter
2 tsp flour
1 cup white wine
3 tbsp heavy cream (whipping cream)
1 lemon, zested
1 Tbsp lemon juice
1/4 tsp dill weed
salt and pepper to taste

Roast the salmon pieces on a foil lined sheet at 450 F until opaque and the fish flakes easily. Mine took about 10 minutes.

Meanwhile, melt the butter over low heat until bubbly. Whisk in the flour and cook, whisking, over low heat for about 1 minute. Whisk in the wine and continue to cook, stirring. Turn up the heat, bring it to a boil, then turn the heat down to low again and allow it to simmer until reduced by half (about 8 minutes). Stir in the whipping cream, lemon zest, lemon juice, dill weed, and then salt and pepper to taste.

Serve spooned over the salmon fillets.

Serves 4

Read More

Summer Veggie and Prawn Orzo Salad

I try not to keep hardly any processed food in the house, but one thing I keep around for "emergencies" is a jar of Classico Pesto. It keeps well in the fridge and is great for tossing on just about anything when my imagination or groceries have run low.

This salad is delicious! I made some changes to the recipe; namely reducing the oil a great deal (originally called for 6 1/2 Tbsps olive oil and 4 Tbsp of vinegar) because pesto is already oily, why would I need to add more? No thanks. I also didn't have any mozzarella cheese that the original recipe called for, but comments on my Epicurious app said that feta is delicious with it. Next time I'll try it.

Adapted from Bon Appetite, June 2008

1 cup orzo
4 Tbsp olive oil
2 medium zucchini or summer squash, cut lengthwise in 1/4 inch strips
1 red or yellow sweet pepper, quartered
3 Tbsp pesto
2 Tbsp fresh lime juice
2 Tbsp red wine vinegar, divided
1 lb uncooked large shrimp, peeled and deveined
2 tomatoes, cored, seeded, and cut into 1 inch chunks
1/2 cup thinly sliced fresh basil leaves
8 oz mozzarella or feta, cut into cubes

In a pot of boiling, salted water, cook your orzo until it's just tender. There was no time listed on the package I bought, so I tried 8 minutes. I think it was fine-you might want to start with 5 and then just check it every now and then until it's cooked how you like it. Drain well, then rinse with cold water, drain again. Transfer to a large bowl.

In a small bowl, combine pesto, lime juice, 1 Tbsp red wine vinegar and 2 tbsps olive oil. Add some to your shrimp in a bowl and toss to coat. Set aside.

In another small bowl, combine 2 tbsp of olive oil and 1 tbsp of red wine vinegar. Brush the zucchini slices and red pepper with it, and sprinkle them with salt and pepper. Grill them over medium heat just until crisp tender, before removing and allowing to cool. Chop and add to orzo.

Thread your shrimp onto skewers and grill them until cooked through. Allow to cool, pull them off the skewers, and add them to the orzo. Pour in remaining pesto mixture, tomatoes, sliced basil, and cheese. Toss. Season to taste with salt and pepper.

Can be served immediately, or cover and chill for 2 hours.

Makes 6 servings

Read More

Tuna Tomato Pasta

When I first read this recipe, I thought it sounded weird. Tuna? In a pasta sauce? Ew.

I was wrong. With a hint of lemon, some spice from hot pepper flakes, and no fishy taste at all, this is one really good pasta sauce. It's cheap too, because most of the ingredients are sitting right in your pantry. We love it with whole wheat spaghetti and lots of shaved Parmesan.

1 onion
2 garlic
1 tsp oregano
1/2 tsp pepper
1 can of chunk tuna
1 can (28 oz) tomatoes and juice (I used my own canned tomatoes)
2-3 tbsp tomato paste, depending on how juicy you like it
pinch hot pepper flakes
1 Tablespoon balsamic vinegar
1 tsp sugar
1/3 cup black sliced olives, drained
1/2 tsp grated lemon rind

Saute the onion and garlic over medium heat in a bit of olive oil, stirring, until it is soft and translucent.

Stir in the tomatoes, mashing them up with a spoon so they aren't quite so chunky. They'll cook down, don't worry about it too much. Add the oregano, pepper, hot pepper flakes, tomato paste, and sugar. Bring to a boil and then turn the heat down to let it simmer.

I let mine simmer about 20 minutes or so, until it was sufficiently thick and not so watery looking. I hate watery pasta sauce. I also added another table spoon of tomato paste just to get it perfect. Meanwhile, cook the pasta according to the package directions.

I know. So picky! Gah!

Stir in the lemon rind, olives, and balsamic vinegar. Then add the tuna just before serving. I like to toss the pasta in a huge bowl with the sauce before serving, then grating fresh Parmesan over each plate.

Serves 4

**Leftovers are fantastic!

Read More

Mixed Greens with Tuna and Pumpkin Seeds

Lately I've been trying to use up what's in my cupboard and fridge so I don't have to run out and buy more groceries. This is a really great dinner salad; the original recipe says that you can brush the dressing on pitas and grill them, but I didn't have any pitas so I didn't bother. Would probably be delicious though.

I upped the veggies in this by adding red onion, sweet red pepper, shredded carrots, and I would've added avocado too if I had some. You could serve this as a side, for lunch, or with sandwiches and soup for a light supper. This is a very good reason to have a herb garden because all I had to do was walk out to the side of the house and snip off a sprig of fresh rosemary. Love it!

Adapted from Canadian Living

4 pita breads
6 cups of torn mixed salad greens
1 large tomato, sliced
2 cans (6 oz each) tuna, drained
1/4 cup pumpkin seeds

Dressing:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 small cloves of garlic, minced
1 1/2 tsp chopped fresh rosemary
1/4 tsp each salt and pepper

Measure all the dressing ingredients into a jam jar. Put the lid on and shake until well blended. Pour out 1 Tbsp into a small bowl and brush the pitas with it. Grill on a greased grill over medium high heat, turning, until crisp. Cut into quarters.

Toss the salad greens, tomato, tuna, and pumpkin seeds in a large salad bowl. Drizzle with dressing and toss, Serve with the pitas and sprinkle with a bit of extra pumpkin seeds.

Makes four servings.

Read More

Coconut Curry Shrimp

Curry always reminds me of my childhood. When I was young, we lived across the street from an East Indian family, and their daughter was only of my closest friends. I don't remember much about it now, but one of my most distinct memories was of the mom standing over her stove, making chappati. She would put the dough in a pan and it would rise up high, billowing, and she'd flip it.

There is nothing on Earth as delicious as fresh, home made chappati. I haven't had it since I was 7.

Although I have fond memories of curry, I admit it kind of scares me. What if I make it too hot? Too mild? What if I do it wrong? Recently I found out that there is a woman in town who does Indian food classes and I SO want to go. In the meantime, I made this recipe from Crazy Plates. It wasn't bad-very coconutty, and nice over rice. Even though I had a horrible virus this week it felt like just the thing to beat those nasty germies into submission. Even Jake actually had a fellow student try to steal the leftovers right from his lunch.

While this is delicious, I felt it had a little something missing. Lime, maybe? Next time I'd add a bit of juice, with some salt and pepper. Still it was comforting and spicy, which was just the thing this week.

Adapted From Crazy Plates by Janet and Greta Podleski

1/2 cup each minced onion and red bell pepper
2 cloves garlic, minced
1 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp curry powder
1 cup light coconut milk (not cream, which is used for desserts. Milk. You'll find it in the Thai food section)
1 tsp sugar
1/4 tsp crushed red pepper flakes (optional)
1 pound uncooked jumbo shrimp, peeled
1 tbsp cornstarch (stirred into 1 tbsp water)
2 tbsp chopped fresh cilantro
4 cups rice

In a large fry pan, heat a small amount of oil and saute the onion, red bell pepper until soft. Stir in the cumin, coriander, and curry powder, allowing them to cook and meld for about a minute. Stir in the coconut milk, sugar, and crushed red pepper flakes, stirring to get all the little spicy bits from the bottom of the pan.

Turn the heat to medium high and gently add your shrimp. Continue to cook and stir gently while they turn a lovely pink, and as soon as all of them are finished (about 4 minutes), add the cornstarch/water mixture. Stir and let it bubble, thickening up into a delicious sauce. Salt and pepper to taste, then sprinkle your fresh cilantro over top. Remove from the heat and serve over hot steamed rice.

Serves 4, deliciously.

Read More

Cedar Planked Salmon

I've been planning to try salmon this way for a long time but just never got around to it until today. Oh Mmy, what was I waiting for? The results were so delectable, so juicy, so amazingly tender that my family fell to the ground and worshiped my genius for the entire dinner hour.

Well, at least until I made them help me do dishes.

You don't need a BBQ to make this, just a piece of untreated cedar. Here in BC, you can get planks right in the seafood section at the store. Make sure to soak them overnight. I like to fill up my kitchen sink and then set the planks in, along with a 28 oz can or two to weigh them down.

To make the salmon above you will need:

A nice sized fillet of salmon per person (no skin)
a lemon
fresh rosemary, minced
1-2 garlic cloves per salmon fillet, peeled and sliced into chips
olive oil
salt and pepper
thinly sliced red onion

1 untreated cedar plank

Soak the cedar plank in water for at least 4-5 hours. In the morning you just pop it in the sink, weigh it down with a heavy can to keep it submerged, and off you go about your day. I came home from work and it was ready to go.

Pre-heat your oven to 400 F and when it's ready, stick that plank in and let it heat up for about 10 minutes. Then you take it out and brush one side with olive oil. Oven! That's right! You don't really need a BBQ, you CAN do it in your oven too.

Place the salmon on the plank and top with garlic, onion, rosemary, salt, pepper, a squirt of lemon juice and a drizzle of olive oil. Place the whole thing in the oven and let it roast for about 10 minutes, depending on the thickness of your fish. Mine actually took more like 20 minutes.
Your plank may smoke slightly, but it was nothing that my fan didn't take care of.

And ohhhhh it was so worth it. I think the picture says it ALL.

Read More

Orange and Thyme Marinade For Shrimp or Chicken

With some oranges in the fridge and fresh thyme out in the herb garden, this seemed like the perfect recipe for a summer evening. The marinade goes perfectly with the shrimp and then are absolutely delectable off your BBQ! I recommend serving them with a fresh salad, or as an appetizer at a party.

Adapted from Every Day Food, July/August 2008

1/4 cup orange juice
1 tsp orange zest
1 tablespoon fresh chopped thyme
1 clove of garlic
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper

Mix all in a bowl and add either...a pound of prawns (peeled and deveined) or boneless, skinless chicken breasts. Marinate for about 30 minutes. If you are using chicken, marinate  for a few hours.

Thread the shrimp onto skewers and BBQ about 3-4 minutes, turning once, until they are pink and opaque. We didn't do anything to the chicken except throw it on the BBQ and cook until it was cooked through. If you don't have a BBQ these work equally well under a broiler in the oven.

In a small bowl combine 1/3 light mayonnaise, 1/2 tsp orange zest, 1/4 cup orange juice, and 1 tsp chopped fresh thyme. Salt and pepper to taste. Serve with the shrimp as a dipping sauce.

Serves 2-3, depending on how many prawns you like to eat. You could actually use chicken breasts AND prawns to stretch this out a little more as a meal.

Read More

Maple Glazed Salmon

Sweet with a bit of an Asian flair, this tasty glaze for salmon had Kevin and I not talking to each other last night...we were too busy eating! Be sure to line your pan with foil, the maple mixture does tend to run around and burn on the pan. I often continue to baste the salmon with it as it cooks so that the sauce doesn't just burn all over the pan.

Adapted from Canadian Living

1/4 cup maple syrup
4 tsp grainy mustard
4 tsp soy sauce
2 lb salmon fillet, skinned

Mix the maple syrup, mustard, and soy sauce together in a bowl. Place salmon on a baking sheet lined with foil, and pour maple mixture over top.

Bake at 425 F for about 12 minutes or until flaky.

Read More

Ginger Lime Salmon Kebabs

I don't often make salmon on skewers, but decided to try this for a change of pace. The dressing isn't that strong so I think you can let it sit for the full 30 minutes, but not any longer than that or the acid will begin cooking the fish. This would be really good with some fried rice or an Asian style noodle dish. Don't be discouraged if you don't have a BBQ-neither do I. My broiler in the oven makes a nice substitute.

Adapted from Canadian Living

1 1/2 lbs skinless center-cut salmon fillets
1 piece (1 inch) ginger root, minced
1 hot red or green pepper, seeded and minced
3 tbsp chopped fresh coriander
2 tbsp sodium reduced soy sauce
1 tbsp lime juice
2 tsp vegetable oil
pinch sugar
4 green onions, cut into 1 1/2 inch pieces
4 lime wedges

Cut salmon into 1 1/2 inch cubes to make 24 pieces

In a large bowl, mix together ginger, hot pepper, coriander, soy sauce, lime juice, oil and sugar. Add salmon and toss to coat; let stand for at least 10, but no more then 30 minutes.

Beginning and ending with green onions, thread salmon, red pepper and green onions loosely onto 4 metal skewers, reserving marinade.

Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, for 10 minutes or until fish flakes easily when tested. Serve with lime wedges.

Makes 4 servings

Read More