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!

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.

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. 

Fettuccine with Smoked Salmon

This recipe comes from my dear dad, Steve. He says that this serves 6 which I think is generous. I'd say 4 if you have lots of salad and bread to go with. It goes great with french bread and is a regular Friday night dinner at home.


3 Tbsp butter
4 green onions, chopped
1 clove garlic minced
8 oz smoked salmon diced
1/2 cup to 1 cup whipping cream (Dad uses blend)
1/2 cup butter cut into small cubes
2 Tbsp chives (or tips of green onions if out)
3/4 cup parmesan cheese
1 1/2 lb fresh fettuccine (I have no idea how you measure that. I eyeball it which usually means I have too much or too little pasta. And I use gluten free.)
Freshly ground pepper to taste

Melt 3 Tbsp butter in skillet and cook the onions and garlic until soft but not brown. This takes about 2 minutes. Add the salmon and cook for 2 minutes. Add the cream and heat over low heat for a few minutes. Set aside. (Reheat before adding to pasta).

Meanwhile, place  small butter cubes in bottom of large serving dish. Prepare cheese and chives and set aside.

Cook pasta in boiling salted water. Drain well. Reheat your sauce over low heat.

Place hot pasta over butter cubes in serving dish and pour hot sauce over. Sprinkle with the cheese and chives; toss well to coat the pasta and melted butter. Season with pepper and enjoy!

Sidebar: My mother has this ridiculous way of saying parmesan cheese where she pronounces it "parm-ee-see-an." She's done it for so long just to bug me that I've started to say it too without noticing. Thanks Mom for making me a little bit weirder.

Christmas Eve Mussels and Sausage Simmer

This recipe comes courtesy of Canadian Living with adjustments by my father, Steve Heard. I'm home for the holidays and my number one request is seafood seafood seafood!  Sidebar: I spilled red wine on myself while typing this and set fire to toast in the microwave so...accident #2 and #3!

Serves 8

1 Tbsp dry mustard
1 Tbsp olive oil
2 1/2 lb hot Italian sausage or chorizo, cut into chunks (Spolumbo's in Calgary is the best for gluten-free but we found some at Sobey's in Nova Scotia)
2 red onions, chopped
4 cloves garlice, minced
1 Tbsp paprika
1/4 tsp hot pepper flakes
1 cup tomato juice
3/4 cup red wine (or more winky face)
2 1/2 pounds mussels (normally for a meal, you want 1 pound per person, so feel free to increase)
1/4 cup sliced green onions

Fill your kitchen sink half-full with cold water. Pour the dry mustard into the cold water. Add the mussels and let them sit for 15 minutes. Dad says it irritates the mussels so they pump the water through themselves and it flushes out any dirt.

Dad likes to boil the sausages for 7 minutes before he follows the rest of the recipe. He says it makes them easier to cut and gets some of the fat out.

In Dutch oven, heat oil over medium-high heat; brown sausage in batches. Transfer to plate. Drain fat from pan. Turn the heat down to medium or low-medium. Add red onions, garlic, paprika and hot pepper flakes; cook for 5 minutes or until softened. Pour in tomato juice and wine; bring to a boil. Return sausage to pan and add mussels and bring to a boil. Reduce heat and cover and simmer for 12  minutes or until they have mostly all opened. Stir them around half way.

Don't serve any mussels that didn't open in the cooking. Serve with french bread (if you aren't a celiac like me) and red wine!

Salmon with lime and soy sauce

There's a by-election going on tonight in Calgary which means I got home late from voting and need a quick dinner. Here's another great way to spice up salmon if it is getting boring.

Serves 4

4 skin-on salmon fillets
Freshly ground pepper
1/4 cup fresh lime juice
2 Tbsp soy sauce (I use Kikkoman's gluten free, but VH is also a gf alternative)
1 teaspoon sugar
1 Tbsp chopped fresh cilantro (I usually use the tube stuff from the vegetable aisle)

Preheat overn to 450 degrees. In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. The recipe says to add this sauce on after the salmon is cooked but I like to add about a tablespoon before  so it gets to soak in nice and good. It adds a lovely flavour.

Arrange salmon in a shallow baking dish (line with foil to make clean up easier). Season with pepper. Spoon 1-2 Tbsp of sauce over salmon.

Roast salmon in oven until no longer pink in the middle, about 10-13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.

Spoon the remainder of sauce over salmon. Goes great with sauteed sugar snap peas (recipe to follow) or asparagus (so I'm told, I think asparagus is nasty).

Courtesy of Everyday Food. They have an app on the iphone which is money!

Asian Salmon Patties and Sesame Mayonnaise

 

 

Martha Stewart's Everyday Food is my go to for quick, mouth-watering weeknight dinners. Most of the required ingredients are already in your cupboards and fridge. I typically serve this with a sesame lime brown rice (recipe to follow).

Asian Salmon Patties with Sesame Mayo

11/2 pounds skinless salmon fillet, finely chopped (who knew you can chop salmon!?)
2 shallots, minced (I use green onions)
2 Tbsp grated, minced ginger (I use the jar stuff from the vegetable section)
1 large egg, lightly beaten
1/4 tsp crushed red-pepper flakes
Freshly ground pepper
1/2 cup of gluten-free bread crumbs, preferred brand is PaneRiso
Lime wedges for serving
Sesame Mayo, recipe below.

In a large bowel, combine salmon, green onion, ginger, egg, red-pepper flakes, 1 tsp pepper and bread crumbs. (The recipe also calls for a tsp of salt, but I feel most foods have enough flavour/sodium on their own so I usually leave salt out. The orginal recipe didn't call for bread crumbs but I like the texture). Form mixture into small patties about 1 inch thick. The recipe says it makes enough for 8 small patties. I usually make 4-5.  Transfer to a plate and pop in the freezer for about 20 minutes. This helps firm them up and keeps them from crumbling in the pan.

Heat a large nonstick skillet over medium-high. Cook salmon patties (in batches) until browned on both sides and just opaque throughout. 4 to 6 minutes per side. Serve with lime wedges and sesame mayo!

Seasame Mayonnaise

1/3 cup mayonnaise
2 scallions, trimmed and thinly sliced (I use green onion)
2 Tbsp lime juice
1 tsp toasted sesame oil

In a small bowl, stir together mayonnaise, green onions, lime juice and sesame oil. Cover and chill until read to serve, up to 3 days.