Fish and Seafood

Pincho of Codfish with Honey Garlic Roasted Red Peppers

For the past 2 weeks I’ve been exploring the rich culture and history of Andalucia Spain, and the fantastic food  and wine authentic to that region. I started first with a list of tapa bars recommended by celebrity chef, Anthony Bourdain, but quickly discovered other local hot spots with crowds holding overfilled glasses of wine spewing onto the streets into the late* hours of the night.

*late for me, normal for them 😉 

It was glorious.

Southern Spain features a lot of fish and seafood, and the tapa I made today is a pincho (small slice of bread with a topping fastened on top of it with a “pincho” or a toothpick) of codfish topped with roasted red peppers, garlic, honey and olive oil.   Continue reading

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Thai Pineapple Fried Rice

Spice up your fried rice game with caramelized pineapples, toasted cashews and Thai flavours that will make your neighbours drool. Packed with nutritious vegetables, fruits and nuts, you can keep it vegetarian, or add eggs and shrimp for extra protein. The key to good fried rice is to use cold day-old rice so that it does not clump together. Another tip is to have the added ingredients evenly diced and divided in dishes next to the wok, as it comes together quickly once the wok is fired up. This recipe yields a generous 6 servings to make it well worth your time. Continue reading

Nori Sesame Crusted Salmon

Toasted sesame seeds and nutty nori pair so well with raw salmon, so why not try it grilled? Last night I was craving sushi but too lazy to venture out in the cold. Yes, it is back to -8 in Toronto! I usually bake my salmon with garlic, but this time I added Japanese spices and whipped up some edamame and soba on the side. Totally different flavour. Totally awesome.

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どうぞめしあがれ!  

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Shrimp and Sweet Potato Soba Noodles in a Creamy Tahini Sauce

Warm chewy soba noodles tossed with your choice of vegetables and protein makes for a quick and easy brunch or light dinner. This recipe was inspired by Fresh bowls, and are impossibly easy to make, and possibly faster to DIY than takeout!

In this version, I paired spicy roasted shrimp with sweet crunchy snap peas, and added some sweet potatoes for oomph. I tossed this with a lemon tahini dressing that is creamy yet light with a punch from the garlic and parsley. This dressing was so good that I’ll start using it regularly on salads and thicker as a dipping sauce.

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Kale and Pepper Stir-Fry with Ginger Shrimp

Stir-frying is a fast and healthy way of cooking vegetables.  It results in tender-crisp vegetables that retain more nutrients than if they were boiled or cooked for longer periods of time.  It also requires only a small amount of oil, in contrast to westernized Chinese fast-food, laden with heavy sauces. This recipe uses superfood kale and fresh peppers, tossed with ginger shrimp for a quick and tasty weeknight dish!

Tips: Slice the ingredients in bite-size pieces to cook quickly.  Cook your ingredients in order of meats first, crunchy vegetables next, and softer last. Sauces are mixed in before serving. Keep stirring or shaking the pan to keep the food from burning.

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