Cilantro lime shrimp with pineapple

It's spring! Well mostly. I'm tired of winter and am ready for new recipes that boast sweet and spicy flavours. I'm on a semi-salad kick and this recipe definitely satisfied my cravings.

Serves 4. Courtesy of Everyday food with a few adjustments (ie pineapple because like bacon, pineapple makes everything better). You can also make rice to serve the meal on if you need something more hearty.

4 Tbsp extra virgin olive oil
1 pound medium shrimp, peeled and deveined
Coarse salt and pepper
1/2 small white onion, diced finely
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne (less if you don't like spice)
1/4 cup fresh lime juice (2 limes)
1/4 cup packed fresh cilantro leaves chopped
1 head of Boston lettuce (I just used a boxed salad for greens)
2 medium carrots, peeled and shredded with a vegetable peeler
1 cup pineapple chunks

In a large skillet, heat 2 teaspoons of oil over medium high heat. Season shrimp with salt and pepper. Add the shrimp to the skillet and cook for about 5 minutes until the shrimp is pink and opaque. Transfer to a plate.

To skillet, add a teaspoon of oil and the onion. Cook for about 3 minutes, stirring occasionally. Add garlic, cumin and cayenne and cook for 1 minute. Turn the heat off and throw shrimp in. Toss and remove skillet from the heat.

Meanwhile, in a medium bowl whisk together 3 tablespoons of the oil, lime juice and chopped cilantro leaves. Season with salt and pepper. Divide lettuce between 4 plates. Top with shrimp mixture, carrots, and pineapple. Drizzle with dressing and enjoy!

Homemade Hippie Granola

This recipe was given to me from a dear friend at work who made it for Christmas. My parents ate it every single day they were visiting so I ran out of it quickly.  I had to make some adjustments from the original recipe as a lot of products "may contain nuts/wheat" but it turned out pretty fantastic! Give it a try on yogurt for breakfast.

2 cups of gluten-free oats (such as Bob's Red Mill GF rolled)
1/4 cup honey
1/4 cup melted coconut oil (I used olive)
1 cup mixed dried fruit (cranberries, raisins, dates, blueberries)
1 cup seeds (sunflower, pumpkin, flax, sesame, hemp hearts) This proved quite difficult to find nut free. In the GF section at Superstore there is a bag of GF NF seeds by Enjoy Life. I used this and added a few tablespoons of flax, sesame and hemp hearts.
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup coconut flakes (I couldn't find these nut free anywhere. I left it out and put in the difference in oats)
1/2 cup chocolate chips (optional)

Preheat oven to 325 degrees.

In a large bowl mix the oats, seeds and cinnamon. In a separate bowl mix the honey, oil and vanilla together.  Combine the two mixtures together, stirring well. Leave out the dried fruit and coconut flakes, as these will take less time to cook and can burn.

Spread granola out onto a baking sheet. Bake until golden, about 20 minutes but stir at the 10 minute mark. After 20 minutes, add the coconut flakes, and dried fruit. Stir it in.

At 30 minutes, remove granola from oven and let cool.  Once it has cooled, add the chocolate chips.

This is money on top of vanilla yogurt!

Butternut squash pasta with sausage and spinach

Squash. I thought I hated you. Turns out I love you. Time to re-evaluate all my life decisions.

I think I've eaten squash every day this week which is an all time vegetable record.  The original recipe comes from Skinnytaste but the first time I made it I struggled with the measurements so this has quite a few adaptations.

Serves 4

3 links of Spolumbo's chicken apple sausage (gluten free) or alternatively spicy italian sausage
5 cups of butternut squash, peeled and diced
1 Tbsp light butter
10 oz of corn pasta (I like fusilli)
1/3 cup shallots, minced
4 cloves garlic, minced (and more if you like)
2 cups of baby spinach, roughly chopped
2 Tbsp fresh shaved parmesan cheese
4-5 sage leaves, thinly sliced
Kosher salt and ground pepper, to taste

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender. Blend until smooth. At this point I found I needed to add 1/2 cup to 1 cup of water to help the blending action. Set aside.

Add pasta to boiling salted water. Cook according to directions and if you are using gluten free pasta, rinse well after it is cooked.

Meanwhile, in a large skillet or saucepan, saute sausage over medium heat. I find this works best if I break the sausage up rather than slice it. Cook until browned, and once cooked, set aside on a plate.

Reduce heat of the saucepan to medium low. Melt the butter and add the shallots and garlic. Cook until they are golden, about 4-5 minutes. Add pureed butternut squash, season with salt, pepper and garlic powder if you are crazy about it like me. At this point, if you feel like you want your sauce thinner, add more water. Add baby spinach, parmesan cheese, and sage.

Toss in cooked pasta and sausage. Stir until it is well coated and heated.

Enjoy!

Stick to your ribs chili

It's been a solid two years of trying to find a decent chili recipe that is equal parts awesome and filling. I've tried a few but this most recent one has been the most satisfying. I don't love large amounts of beans, and cumin is a must so this hits all the checkmarks.

Serves 6-8
Source Canadian Living

1 Tbsp vegetable oil
3 onions, diced
4 cloves of garlic, minced
2 lb of extra lean ground beef
3 Tbsp chili powder
1-1/4 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1 can plum tomatoes (I use low sodium tomatoes)
1/2 bottle strained tomatoes (I can't find this to save my life in the grocery store so I add about 3 Tbsp of tomato paste)
1/2 cup water
1 can (19 oz) kidney beans, rinsed and drained

In a large pot, heat oil over medium heat. Cook onions and garlic, stirring occasionally until golden, about 8-10 minutes.

Add beef; cook, breaking up with a spoon, until browned. Stir in chili powder, coriander, oregano, salt, pepper, and cayenne; cook for 1 minute.

I cut up my tomatoes in the can with scissors. Buying a can of whole tomatoes helps preserve more of the flavour than buying diced tomatoes. Add to pot, along with tomato paste, water and kidney beans. Bring to a boil; reduce heat, cover and simmer for 20 minutes.  Uncover and cook for 10 minutes.

Make your own curry powder

I came down with the monster cold on the weekend. For four days I was trapped in my apartment with only the occasional run to the 7-11 for more juice.  On Sunday night, I decided I needed some comfort food and tried to make Chicken Divan but realized (with horror) that I was out of curry powder.

However if you have a well stocked pantry you can whip this up in a jiffy. It's fragrant and has the same warmth. Note: not a spicy, hot curry.

Recipe from Food.com

2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1 tsp nutmeg
1 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp ground pepper.

Mix all of the ingredients in a bowl. Bottle!

Sesame Chicken

Another great Pinterest find. This recipe comes from the Budget Bytes blog that promises great food on, well a budget. It was quick, easy and used ingredients that were already in my pantry.

1 large egg
2 Tbsp cornstarch
1 lb boneless, skinless chicken (I used thighs, you could use breasts)
2 Tbsp vegetable oil
2 Tbsp soy sauce
1 Tbsp water
1/2 Tbsp sesame oil
1 1/2 Tbsp brown sugar
1 1/2 Tbsp rice vinegar
1 inch grated ginger (I used stuff out of a tube so measuring an inch wasn't exact. I probably used 2 tsps)
1 clove garlic, minced
2 Tbsp sesame seeds
1 Tbsp cornstarch
4 cups jasmine rice cooked (I probably used 2)
2 whole green onions, sliced (I used 1)

In a bowl, whisk the egg and cornstarch together with a pinch of salt and pepper. Trim any fat from the chicken and cut into small 1 inch pieces. Toss the chicken into the egg mixture and coat thoroughly.

Heat a skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is hot, add the chicken and all of the egg mixture. Cook the chicken, stirring occasionally, until it is golden brown and cooked all the way through. I found this took about 10 minutes. Drain off excess oil.

While the chicken is cooking, prepare the soy/sesame sauce. In a bowl, mix the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds, and cornstarch.

Once the chicken is cooked, pour the soy mixture over it. Toss the chicken to coat through. As soon as the sauce hits the hot skillet it will thicken (mine caramelized a bit as I was too slow), so once it is coated remove the pan from the heat.

Serve over jasmine rice and garnish with green onions. Serves about 4 or 3 if you are really hungry.

Taco Zucchini Boats

A few friends have recently been busy posting recipes on Pinterest that come from the Skinnytaste blog. The recipes are healthy, low-fat, delicious and it's easy to find gluten-free ones.  I gave this recipe a try a few nights ago and really enjoyed it, though I altered the measurements a bit (I found I only filled 2 zucchinis instead of the recommended 4. Maybe my zucchinis were bigger).  I believe the author is bringing out a cookbook which I'm looking forward to.

Serves 2-3

2 medium zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 pound lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt (I usually leave out)
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 Tbsp bell pepper, minced
4 oz can tomato sauce (I used about 3/4 of a 200 ml can)
1/4 cup of water
1/2 cup reduced fat Mexican shredded cheese
1/4 cup chopped scallions or cilantro for topping (I forgot of course)

Bring a large pot of salted water to boil. Preheat your oven to 400 F. Place 1/4 cup of salsa in the bottom of a large casserole dish.

Using a small spoon, scoop out the inside of the zucchini halves but leave about 1/4 inch around the sides and bottom. Save about 3/4 cup of the scooped zucchini, chop it into small pieces. Squeeze out the extra water in it onto paper towel and then set it aside. Discard the rest. Drop the zucchini halves into the water and let them boil for 1 minute. Remove from water and set aside.

In a large skillet, brown the ground turkey. Break it up with a spoon while it is cooking. When it is no longer pink, add the spices and mix well. Add the onion, bell pepper, chopped zucchini, tomato sauce and water. Stir and cover, simmer on low heat for about 20 minutes.

Fill the hollowed zucchini boats with the turkey mixture evenly, Top each with 1 Tbsp of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions or cilantro and serve with remaining salsa on the side.

*When I made these I cooked 1 zucchini the first night and saved half the meat mixture in tupperware. The next day all I had to do for great leftovers was to boil another zucchini, fill with meat and bake. I also found that I ate about 1 and 1/2 zucchinis. If you served one big boat per person I'd also make a side like rice or salad.

Asparagus and Smoked Salmon Quiche

This has been a family favourite for years but until recently, I hadn't made a gluten-free version. I found a gf pie crust courtesy of the Lakeview Bakery. It definitely wasn't the same as homemade or my old standby, Tenderflake but it reminded me that quiches aren't out of my reach even while I'm Celiac.

I always found this meal quick and easy, provided I cheated and used a pre-made crust. If you have your own pastry recipe, go ahead and if you have a good gf one, forward it please!

Recipe came from my Dad but I think he must have got the original from Canadian Living. He never puts green onions in.

1 9-inch cooked pie crust (instructions on Tenderflake box for lazy people like me)
6-8 spears of asparagus
1 Tbsp of vegetable oil
3 oz of smoked salmon, chopped (uh I think that's about a cup)
2 green onions, chopped
3 Tbsp goat cheese
3 eggs
1/2 cup milk
1 pinch salt
1 pinch pepper

While you cook your pie crust, snap off the woody ends of the asparagus. Trim them to about 4 inches in length. In a skillet, heat oil over medium heat and fry the asparagus for about 5 minutes.

Sprinkle the cooked pie crust with salmon and green onions. Crumble the goat cheese over top. Whisk the eggs together with milk, salt and pepper; pour over the salmon mixture in pie shell. Arrange the asparagus stalks over the quiche like the spokes of a wheel, or whatever floats your boat.

Bake in the centre of the oven for 35-40 minutes at 375 F. Check with a knife by inserting into middle and it should come out clean. Let cool for 5 minutes and enjoy!

Serves 4 and goes great with a spring green salad! I have also made a variation by leaving the asparagus out and adding some dill to the egg mixture.

Any Fruit Crisp (but I like Peach Cherry)

This recipe comes courtesy of my friend Carmen and her dear Grandma. It's versatile and easily converts to a gluten-free friendly version.

Serves 4-6 depending on how greedy you are.

5 cups sliced peeled fruit (the original recipe calls for apples but I like to experiment. My favourite version is 4 cups peeled peaches and 1 cup quartered, pitted cherries.)
1 cup brown sugar
3/4 cup flour (I use Bob's Mill GF blend for this)
3/4 cup rolled oats (gluten free)
1 tsp cinnamon
1/2 cup butter

Combine dry ingredients. Cut in butter. I tend to work this through my hands to really blend it. Place the fruit in a 9x9 pan. Pat the dry ingredients into flat shapes and press over the fruit to make a topping. Bake at 350 F for 45-50 minutes.

Other successful variations include a peach/blackberry and apple/raspberry.

Homemade mouth-watering salsa

Oh man oh man oh man. It's summer. There are lots of barbecues and social gatherings where food is key. I dug this out of the archives of my email from my good friend, Kathleen. It takes about 5 minutes to make and will impress.

4 plum tomatoes, diced
1/4 cup green onion, sliced
1/4 cup red onion, minced
1 clove garlic, minced
2 Tbsp pickled jalapeno peppers, minced
1 lime, zested and juiced (makes about 1/4 cup of juice if you don't have a fresh one)
1 Tbsp honey
1 Tbsp olive oil (recipe suggests 2 but the juices from the tomatoes more than make up for it)

Combine the vegetables and liquids. Stir. Serve with tostitos scoops as it is quite juicy.

Amazeballs.

Shrimp Pad Thai

This recipe post is inspired by my good friend Sarah. She made me Pad Thai but then went away on vacation before I could get the recipe so after much searching I found this.  I can't attest to how authentic it is, as I've seldom had Pad Thai (nut allergy) before but it is delicious! Serves 4 and is courtesy of Everyday Food. 

8 oz rice stick noodles (I found some great ones at Superstore)

1/4 cup tomato-based chili sauce

1/4 cup lime juice

3 Tbsp soy sauce (gluten free)

2 Tbsp brown sugar

1 Tbsp anchovy paste (look for it in the seafood section of your grocery store)

4 Tbsp vegetable oil

4 garlic cloves, minced

1 pound, peeled and deveined medium shrimp

3 cups bean sprouts, more for garnish

8 scallions, trimmed, halved lengthwise and cut crosswise in 2 pieces

1 large egg, lightly beaten

Garnishes (optional)

Pinch of red pepper flakes

1/4 cup fresh cilantro

Lime wedges

1/3 cup dry-roasted peanuts (I obviously leave these out.)

Bean sprouts

Bring a large pot of water to boil. Remove it from the heat. Stir in noodles, let soak until softened (but still undercooked), about 3 minutes. Drain and rinse under cold water. 

In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar and anchovy paste. In a large non-stick pan, heat 2 tablespoons of oil over medium-high heat. Add garlic, and cook for 30 seconds. Add shrimp; cook, tossing often, until the shrimp are pink on both sides but just opaque through. This takes about 3 minutes. Transfer shrimp to a plate and set aside.

Return skillet to medium-high heat. Add the final 2 tablespoons of oil along with the noodles and chili sauce mixture; cook, tossing often, for 1 minute. Add bean sprouts, scallions and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve with chosen garnishes. 

Kale Salad with Soy and Sesame

So it turns out that I don't hate vegetables. 2013 is definitely the year of growing up. This recipe comes from my friend, Sarah, and is quite delish as well as being a quick and easy veggie side to any meal.

1 bunch kale, washed and cut into big bite sized pieces
1/4 cup sesame oil
1/4 cup soy sauce (gluten free)
1 clove garlic, minced
1 Tbsp sesame seeds, toasted.

Steam the kale for about 6-8 minutes. It's important to not undercook or overcook it. Undercooked kale can be quite bitter. Drain and set aside.

In a small bowl, mix the sesame oil, soy sauce and garlic.

In a sauce pan over low heat, toast the sesame seeds. These can burn easily so keep an eye on the pan, stirring frequently.

Toss the kale with mixed dressing and sesame seeds.

Enjoy!

Spicy Goat Cheese-stuffed Chicken

This is an old favourite that for unknown reasons
 I have forgotten about. I love chicken because it is so versatile and this recipe brings out all of its best qualities. It's meant to be barbecued but I often do it in the oven in winter months.

Serves 4. Courtesy of Canadian Living with adjustments.

6 oz of plain goat cheese
2 minced cloves of garlic
1 green onion, minced
1 tsp dried thyme
1/2 tsp dried marjoram
1 pinch cayenne pepper
4 chicken breasts, boneless, skinless
2 Tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350 degrees F.

In a small bowl, mix goat cheese, garlic, green onion, thyme, marjoram and cayenne together. Set aside.

Trim any fat from chicken. With knife held horizontally and starting at the thinner side, cut chicken in half almost but not all the way through. I think fancy people call this a butterfly chicken breast. Open chicken like a book. Spread 1 side with one-quarter of the cheese mixture. Fold over and close with toothpicks.

In small bowl, whisk together the olive oil, paprika, salt and pepper. Brush all over the chicken breasts.

Place chicken in dish or on lined baking sheets. Cook at 350 for about 35-40 minutes. My oven can be a little off so feel free to check and adjust.

Pork Bulgogi

My sister makes great Korean food but her ingredients/sauces are all in, well Korean, and with my allergies I  have to pass. When I crave a delicious garlic, ginger, soy sauce combination I make do with this. Serve with rice or in lettuce wraps. Serves 4.

6 small cloves garlic, minced
1/4 cup soy sauce (gluten-free)
2 Tbsp sugar
2 Tbsp sesame oil
2 tsp crushed red pepper (I chicken out and use 1 tsp of red pepper flakes )
2 tsp ginger, freshly grated (I use the tube stuff)
1/4 tsp ground pepper
1 pound pork tenderloin, very thinly sliced (this is key)
1 large onion, cut into large wedges
1 Tbsp olive oil
Toasted sesame seeds (optional)

In a medium bowl, combine garlic, soy sauce, sugar, sesame oil, crushed red pepper, ginger and pepper.

Add pork and onion wedges. Stir to coat and marinate for 10 minutes.

In a large skillet, heat olive oil over medium heat. In three batches, brown pork and onion, about 3 to 5 minutes per batch. Discard marinade.

Return all pork and onions to skillet; cook until warm. Serve with toasted sesame seeds as garnish on rice or in lettuce wraps.


Recipe from Everyday Foods.

South African Bobotie

This recipe comes from my dad and his South African side of the family. Bobotie is a traditional Malay-South African dish and while the ingredients seem weird you'll just need to trust me because it is mouth-watering delicious. It's sweet and spicy and will warm you up on a winter night. I like to serve it with rice but naan bread would go well too.

Serves 4

A.

2 tsp curry powder
2 tsp sugar
1/2 tsp ground pepper
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp tumeric
1 onion finely chopped

B.

1 Tbsp lemon juice or vinegar (I prefer lemon)
2 tsp Worcestershire sauce (I use Heinz for a gluten-free version)
2 Tbsp apricot jam
2 tsp chutney (I use Raj Masala Tamarind Chutney sauce as it is nut-free and that can be tricky to find)
1 Tbsp tomato sauce or ketchup

C.

A thick slice of bread, soaked in a little milk, and ripped into pieces (Udi's works for gf)
1 lb of ground beef (I have started using ground turkey and it works too but beef is better)
Topping: 1 egg and a little milk, beaten together

Step 1: Warm a big heavy pot over low heat and add all the "A" ingredients, stirring from time to time to prevent burning. This takes one to two minutes at most, until you smell the spices.

Step 2: Add all the "B" ingredients. Keeping at medium-low heat, mix well til bubbling (1 minute). Add the soaked and broken bread, stir well.  Add the meat. Turn up the heat to medium and cook until the meat starts to change colour from pink.

Step 3: Empty everything into a 9x9 dish. Don't grease the dish. Top the meat mixture with the beaten egg/milk. Bake at 375 F for 30 minutes.

 

And as my dad says, "drink no water, but a little wine for thy stomach's sake." He's liberally stealing from St. Paul there.  Dad likes to plagarize.

 

 

Mayo Family Rumballs!

If there is one thing my East Coast family likes to bake with, it's rum. My grandmother, Joan Mayo, is famous for her Danish Rum Souffle,  and every Christmas I beg for these rumballs. They are nut-free and this is my first attempt to make them gluten-free. I regularly double the recipe to have enough to give away to friends and keep some for myself.

1/2 cup butter
1/2 cup icing sugar
3/4 cup semi-sweet chocolate chips
2 eggs
1 pinch of salt
2 Tbsp of dark rum
1 3/4 cup graham cracker crumbs (I used gluten-free ones this year)
Chocolate sprinkles (I usually hoard a few jars from the cake decoration aisle)

Combine butter, icing sugar, chocolate chips in a double boiler. I don't own one so I put a stainless steel bowl over a pot that's half-filled with water. Beat and add the eggs. Add the pinch of salt. Stir the ingredients over boiling water until it melts and is smooth. Remove from heat and add the rum and graham crumbs. Mix well and chill in the fridge until the mixture is quite stiff.

Using a solid spoon (cheap ones will bend), cut out about a tablespoon of the batter. Roll in your hands until it forms a small ball. Roll this in a bowl of chocolate sprinkles to cover.

Keep in fridge. Happy Holidays!

Maple Chicken Curry Sauce on Pasta

This is courtesy of my dad, Stephen Heard. He uses penne pasta but I prefer fusilli. A healthier option is brown rice.

Serves 4 people

2 boneless chicken breasts, cubed
1 Tbsp of olive oil
Pasta (approx. 1/2 cup per person)
1 medium onion, chopped
2 cloves of garlic, chopped
1 Tbsp olive oil
2 Tbsp butter/margarine
1-2 Tbsp mild curry paste (for a nut-free/gluten free option, I use VH's Yellow curry)
1/4 cup maple syrup
1/4 cup chicken stock
1/2 cup low-fat plain yogurt
1/2 cup diced red pepper
3 Tbsp cream cheese, in small pieces.
3 Tbsp chopped chives, or the ends of green onions
1-2 Tbsp chopped parsley

Saute chicken pieces in large skillet until cooked. Remove to a bowl.

Saute onion and garlic in oil and butter for 2 minutes at low-medium heat. Add curry pates and cook 1 minute, stirring.

Start cooking pasta

Add the maple syrup to the onions and garlic in the skillet and cook 1 minute, stirring. Add chicken stock and the yogurt. Turn up the heat and boil until reduced by half, stirring occasionally. This takes at least 10 minutes.

Turn down the heat to a simmer, add red pepper and chives. Add cream cheese and stir until melted and blended in. This takes 3-4 minutes.

Stir in chicken and chopped parsley. Drain pastsa, when cooked add to the chicken sauce and stir to coat.

Serve and enjoy!