Rice Paper Dumplings

  

 Rice Paper Dumpling Twists with Sesame-Soy Dip

These unique dumplings use rice paper as the wrappings, which are rolled into thin cigars then formed into plump twists. The poultry-stuffed parcels are cooked like potstickers and served with a sesame-soy dip. Smaller rice paper wraps are less common, but you can find them under Rose Brand at many Asian supermarkets.   Makes about 28 dumplings 

Ingredients:
Sesame-Soy Dip
6 tbsp (90 mL) soy sauce
1/4 cup (60 mL) water
1 tbsp (15 mL) Chinkiang or regular rice vinegar
1 tbsp (15 mL) toasted sesame oil
2 tsp (10 mL) honey
Dumplings
1/2 lb (225 g) ground chicken or turkey, dark meat only
2 tbsp (30 mL) thinly sliced green onions, green part only
1/2 clove garlic, grated on rasp
1 tsp (5 mL) finely grated ginger
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) Shaoxing cooking wine
1/4 tsp (1 mL) salt
1 pkg (400 g) small (16 cm), round rice paper wraps
2 tbsp (30 mL) canola oil, divided
Black sesame seeds and green onion julienne to garnish (optional)
Directions:

For the dip, whisk all ingredients in a mixing bowl until honey is
dissolved. Transfer to an airtight container. Refrigerate up to 1 month.
Bring to room temperature before serving.

For the dumplings, combine all ingredients except rice paper in a
large mixing bowl. Mix with your hands until evenly distributed.

Transfer to an airtight container and refrigerate up to 1 day.
To form the dumplings, bring a kettle of water to a boil (this will be 

used to top up the soaking water to keep it warm). Line a large, shallow

airtight container with parchment. Rinse a clean, small kitchen towel 

with water and squeeze dry. Lay out on work surface. Pour about 3 

inches (8 cm) of hot water into a medium-size mixing bowl.

Transfer dumpling filling to a disposable piping bag. Tie ends with a
twist tie and cut a 1/2‑inch (1-cm) hole at tip.

Working one at a time, soak a rice paper wrap in hot water until
slightly softened, 15 to 20 seconds. Carefully transfer to towel. Let sit
until water is absorbed and paper is soft enough to eat, 20 to 25
seconds. About 1 1/2 inches (4 cm) from bottom, pipe a horizontal
line of filling 4 inches (10 cm) long and 1/2 inch (1 cm) wide.

Roll bottom around filling and roll away from you to form a skinny
tube. With scissors, cut off and discard about 1/2 inch (1 cm) from one
end. Pinch cut end and roll in on itself to form a twist, pressing end to
seal. Place in container. Repeat, topping up with water from kettle as
necessary to keep warm, until filling is used up. Continue pinching
and sealing ends as they sit in container. Save rest of rice paper wraps
for another use. Cover and refrigerate dumplings for up to 4 hours.

When ready to serve, transfer dip to a small bowl. Heat 1/4 cup (60 ml)
water and 1 tbsp (15 mL) oil in a large nonstick frying pan over
medium-high heat. When it comes to a boil, add half of dumplings,
cover and reduce heat to maintain a gentle simmer. Steam for 3
minutes. Remove lid and raise heat to medium-high. When excess
water has evaporated, cook dumplings until lightly browned and they
reach an internal temperature of 165°F (74°C), about 1 1/2 minutes
per side. (If any dumplings unravel, reroll and secure with a toothpick.)
Transfer to a serving platter and cover loosely with foil.

Repeat process with another 1/3 cup (80 mL) water, remaining oil and
dumplings. Garnish with sesame seeds and green onion and serve with
dip on side. Makes about 28 dumplings

Tamale Style Pie With Smokey & Spicy Pulled Pork

Tamale Style Pie With Smoky & Spicy Pulled Pork

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavors.
Ingredients:

2 medium size dried ancho chilies stemmed, seeded,
3 small to medium-size dried guajillo chilies, stemmed, seeded
4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around
bone
Fine sea salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil, plus more for greasing pan
1 can (796 mL) diced tomatoes
1 medium-size yellow onion, cut into chunks
4 large cloves garlic, peeled, roughly chopped
1 tbsp (15 mL) cumin
2 chipotle peppers in adobo
1 tbsp (15 mL) packed light brown sugar
1 cup (250 mL) unsalted chicken broth, plus more as needed
2 green peppers, halved lengthwise, stemmed, seeded
2 cups fresh corn
1 bunch green onions, thinly sliced
Chopped cilantro, sour cream, pickled onions, and sliced avocado for serving

Cornbread Topping
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1 1/2 cups (375 mL) shredded extra sharp cheddar
1 cup (250 mL) 2% milk
1/2 cup (125 mL) canola oil
2 large eggs
1/4 cup (60 mL) butter, melted, slightly cooled
Directions:
Season pork steaks generously with salt and pepper. Using same Dutch
oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat.
Working in two batches, if necessary, sear pork until deeply browned,
about 4 minutes per side. Transfer to a large plate.Preheat oven to
325°F (163°C).

Drain chilies and place in a blender with tomatoes, onion, garlic,
cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt.

Return pork to Dutch oven and pour chili sauce overtop—pork
should be mostly submerged; add a splash more broth, if necessary.

Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 2 1/2 to 3 hours.

Remove pork from oven. Transfer meat to a large baking pan. Using
tongs or two forks, shred meat, discarding bone, extra fat and
cartilage. Stir meat back into sauce.

Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan,
cut sides down. Flatten with palm of hand. Broil in top third of oven
until nicely charred, about 4 minutes. Flip and broil for another 3 to 4
minutes. Transfer to a cutting board and cut into small dice. Add
peppers to pot with pork along with green onions and corn. Stir to
combine. Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm)
casserole dish.Add enough pork mixture until it’s three quarters full,
saving rest (covered and refrigerated) for another use.

For the cornbread topping, whisk flour, cornmeal, sugar, baking
powder and salt in a large mixing bowl until combined. Stir in cheese 

to distribute evenly. Set aside.

In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour
wet ingredients into dry and mix gently with a silicone spatula until

just combined- Do Not Overmix.

Top pork with spoonfuls of batter and spread evenly. Bake until lightlygolden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.)

Cool 15 minutes, then spoon onto plates and serve with garnishes, if
using. Serves 8

Cold Ramen Noodle. Salad With Napa Cabbage And Ginger Miso Dressing

Cold Ramen Noodle Salad With Napa

Cabbage & Ginger-Miso Dressing

A mash-up of slaw and pasta salad, this vegan dish features instant ramen noodles and crunchy raw vegetables in a gingery, umami-packed dressing. An optional garnish of shiso or perilla leaves lends a uniquely herbal flavour. Togarashi is a Japanese spice blend that includes hot pepper, orange peel and sesame seeds. Shiso, perilla and togarashi can be found at select Asian supermarkets.

Ingredients:

Ginger Miso Dressing
2 tbsp (30 mL) chopped ginger
2 tbsp (30 mL) white miso
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) granulated sugar
1/4 cup (60 mL) rice vinegar
1/4 cup (60 mL) canola oil
2 tbsp (30 mL) sesame oil
Salad
3 single-serve pkgs (100 to 120 g each) instant ramen noodles, flavour packets discarded or saved for another use
5 cups (1.25 L) packed thinly sliced Napa cabbage
1 red Shepherd or bell pepper, julienned
1 medium-size carrot, peeled, julienned
3 green onions, green parts only, thinly sliced on bias
Salt to taste
Roasted sesame seeds and finely sliced shiso or perilla (optional) to garnish
Shichimi or Nanami togarashi to serve

Directions:

For the dressing, combine ginger, miso, soy, sugar and vinegar in blender. Blend until smooth. With motor running, add oils in a slow, steady stream until emulsified. Scrape down bowl and blend again. Transfer to an airtight container. Refrigerate up to 1 month. Stir before using.

Bring a large pot of lightly salted water to a boil. Add ramen and cook according to instructions on package. Drain and rinse under cold running water until cooled. Drain again and transfer to a very large mixing bowl. Blot excess moisture from ramen with paper towel.

Add cabbage, pepper, carrot and green onions to bowl. Season lightly with salt. Add enough dressing to coat, saving rest for another use. Using tongs, toss salad until well mixed.

Transfer to a serving bowl. Sprinkle with sesame seeds and top with shiso or perilla, if using. Serve with togarashi on the side.  Serves 6 to 8

Miso Tofu & Aubergine. (Eggplant)

Miso Tofu with Aubergine  (Eggplant)

Miso, rice wine and vinegar combine with aubergine and tofu, for a dish packed full of flavor.  Brown rice miso paste is richer and deeper in flavor than white miso and can be used to make a simple miso soup or to enrich marinades and stews.  It is a great way to add umami flavor to vegan and veggies dishes or meaty stews.

Ingredients:

3 tablespoons sunflower oil.

2 aubergines, trimmed and cut in one inch chunks

10oz pack tofu

2 cloves garlic, chopped fine,

1 tablespoon ginger, peeled and finely chopped

4 salad green onions, finely sliced (greens and whites separated)

Optional:  sliced red chilis and steamed rice, to serve

Miso Sauce;

1 1/2 tablespoons Brown Rice Miso

1 1/2 tablespoon rice wine

1 1/2 tablespoon reduced salt soy sauce

1 tablespoon maple syrup

1 teaspoon Japanese Rice Vinegar 

Directions:

Heat 1 1/2 tablespoon oil in a large frying pan that has a lid over a medium-high heat.  Add the aubergine and fry, stirring occasionally for 5 minutes.  Add 2 tablespoons water to the pan.  Cover with the lid and let steam for 5 minutes, stirring halfway.  Tip onto a plated set aside.

Pat the tofu dry with a paper towel.  In a small bowl add the miso paste ingredients with 2 tablespoons water.  Add the remaining 1 1/2 tablespoons oil to the pan and fry the garlic, ginger, and salad onion whites for 3-4 minutes until fragrant.  Return the aubergines to the pan and fry for 2 minutes.  Stir in the miso sauce and simmer for 2-3 minutes.

Cut the tofu into one inch chunks and gently stir into the pan, coating in the sauce and heating until piping hot throughout.  Scatter with the salad onion greens and serve with Steamed rice and sliced red chilis if desired.

 

Valley Kitchen Cobb

      

Valley Kitchen Cobb

The best versions honor the classic formula while introducing subtle innovations. 6 servings

Ingredients:

3 hard-boiled eggs
6 slices thick-cut lardon
3 heads organic baby mixed green lettuce
3 cups free range chicken breast, chopped
1 cup cherry tomatoes
¾ cup Point Reyes blue cheese, crumbled
3 green onions, chopped
1 fresh avocado, peeled, pitted and diced
8 ounces creamy blue cheese dressing
1 cup cucumber, sliced

Directions:

Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat.

Let eggs sit for 10-12 minutes, then cool, peel and chop.

While the eggs are cooking, place lardon in a sheet pan. Cook over medium-high heat until evenly brown, 10-12 minutes. Drain, chop and set aside.

Divide the organic lettuce among individual plates. Top with rows of lardon, eggs, free range chicken, cherry tomatoes, blue cheese, English cucumber and avocado.

Drizzle with the creamy blue cheese dressing.

Chilled Avocado Soup

Chilled soup makes for a refreshing lunch or dinner during these hot summer days. Heat can be tricky when working with wine, so beer is preferred because it takes a very specific wine to complement a dish containing jalapeño. The heat of the pepper can overpower a lighter beer, such as a lager. So enjoy this soup with a lightly hopped saison, as the body of it is hefty enough to stand up to the spice.

Ingredients
1 pound California halibut
2 ripe avocados, skin and pits removed
4 cups vegetable stock
¾ cup cilantro, chopped and divided
2 green onions, green part only
1 clove garlic
3 teaspoons salt, divided
¼ teaspoon cumin
1 teaspoon ground black pepper
1 lemon, zested and juiced
1 ripe mango, skin and pit removed, diced
1 jalapeño, diced
¼ cup red onion, diced
Directions:
Add to blender the stock, avocados, ½ cup of cilantro, green onions, garlic, 1 teaspoon of salt and cumin. Blend on medium speed, then turn to high speed and blend until contents are smooth. Pour into bowl and chill in refrigerator.

Preheat oven to 350 degrees F. Divide halibut into 4 filets and place on a parchment paper-lined baking sheet. Top each filet with equal share of lemon zest and juice, 1 teaspoon of salt and pepper. Bake 12–15 minutes until cooked through.

While fish bakes, begin jalapeño mango relish. In medium bowl place remaining ¼ cup of cilantro, 

mango, 

jalapeño, 

red onion and remaining 

1 teaspoon of salt. 

Mix and set aside. 

To assemble, add chilled soup to bowls, flake each portion of fish and place on top. Finish with jalapeño mango relish.

Smoky Cheddar & Tomato Cornbread

                                           

               Smoky Cheddar & Tomato Cornbread

This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one large tomato or use a variety of heirlooms, 

a slice or two from each. Their size doesn’t matter as much as the combined weight. If you prefer to be outside (and who doesn’t!), cornbread can be baked over indirect heat on the grill with the lid closed. Simply maintain the temp as indicated for the oven method

and rotate your pan every 15 minutes.
Ingredients:
1 1/2 cups (375 mL) medium-grind cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) smoked paprika
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) sugar
5 green onions
5 oz (140 g) coarsely grated smoked cheddar
2 eggs
1 cup (250 mL) sour cream or crème fraîche
3/4 cup (175 mL) milk or water
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
Flaky sea salt to serve
Directions:
Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine. Reserve green onion tails.

In a second bowl, whisk together eggs, sour cream, milk and butter.

Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let stand 20 minutes.

Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced. Cut into squares to serve.   Serves 6 to 8

Mango Salad with Peanut Dressing

Mango Salad With Peanut Butter Dressing

Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this
on my trip to Thailand, but it would certainly pair well with Thai cuisine.

This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing. 

The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.

Ingredients:
One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 

1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup roughly chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Peanut Dressing
¼ cup creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon + 1 teaspoon maple syrup or honey
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)
¼ cup lime juice (about 2 to 3 limes)

Directions
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.

Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.

Barley And Spring Vegetable Medley

Barley And Spring Vegetable Medley

Ingredients: 

3 cups baby bok-choy, chopped
1 12-ounce package of ready baked fava bean tofu or ready
    baked soy-based tofu
1 cup dried barley, rinsed
1 cup red cabbage, thinly sliced
1 cup broccoli florets
1 cup carrots, julienned
1 cup snap peas
½ cup green onions, sliced
2 tablespoons toasted sesame seeds
2 tablespoons cilantro, chopped
1 tablespoon grapeseed oil
Salt and pepper, to taste
Sesame-ginger dressing:  

½ cup grapeseed oil
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon maple syrup
Pinch of salt, to taste
Directions:
Cook barley until tender, following package instructions, then let
cool. Cut tofu into ½-inch cubes and set aside. Blanch bok choy,
broccoli, carrots, and snap peas until just tender, then plunge them
into ice water bath to retain their vibrant color.

In large bowl, combine barley, vegetables, and green onions.
Toss barley and vegetables with sesame-ginger dressing until well
coated. Top salad with tofu and drizzle on more dressing. Sprinkle
toasted sesame seeds and chopped cilantro over the medley before
serving.
Sesame-ginger dressing:
Prepare sesame-ginger dressing by vigorously whisking together
grapeseed oil, soy sauce, rice vinegar, ginger, sesame oil, garlic, 

maple syrup, and pinch of salt.
Notes: Ice Bathing Vegetables Blanching and ice bathing
vegetables is a technique used to retain their vibrant colors, crisp
texture, and nutritional content. It’s particularly useful when
preparing vegetables to be frozen or to maintain their freshness in
salads.
Directions: 

Wash and trim the vegetables as needed. Cut them into uniform sizes for for even cooking. Bringa pot of water to a rolling boil,using enough water to fully submerge the vegetables.
Carefully place vegetables into the boiling water. Allow them to cook for a short period, typically 1 to 3 minutes, depending on the type of vegetable. Blanching helps preserve color and kill enzymes that can cause loss of flavor and texture.
While the vegetables are being blanched, prepare a large
bowl filled with a generous amount of ice cubes in cold water.
Using a slotted spoon or tongs, quickly transfer the blanched
vegetables from the boiling water to the ice bath. This rapid cooling
process, known as ice bathing, instantly halts the cooking. After the
vegetables have cooled in the ice bath for a few minutes, drain them
and pat them dry with a clean kitchen towel or paper towel.

Loaded-Up Crab Nachos With Old-Bay Queso

Loaded-Up Crab Nachos

With Old-Bay Queso

Take a crab dip–inspired mix to the next level by dolloping over nachos and loading the whole stack up with delicious fresh ingredients.  Makes 8 appetizer servings.

Ingredients:
Crab Mixture:
1 small bunch green onions
4 oz (115 g) cream cheese, cubed and at room temperature
1/4 cup (60 mL) mayonnaise
1/2 cup (125 mL) grated cheddar cheese
1 1/2 tsp (7 mL) Old Bay Seasoning
1/2 lb (225 g) pasteurized crab meat, drained and patted dry
275 to 350 g tortilla chips
Toppings:
2 cups (500 mL) grated cheddar or Monterey Jack cheese or a mix, divided
1/2 cup (125 mL) pickled jalapeños
2 avocados, chopped
4 tsp (20 mL) freshly squeezed lemon juice
2 tomatoes, seeded and chopped
1/2 cup (125 mL) chopped cilantro

Directions:

Preheat oven to 375°F (191°C).

Finely chop green onions, separating the white and green parts. To make crab mixture, stir cream cheese with mayo, cheese, seasoning and chopped white onion ends. Add crab and stir to mix. Set aside while preparing nachos.

Prepare nachos by layering half of the tortilla chips over a large parchment-lined baking sheet. Sprinkle with 1 cup (250 mL) cheese. Layer remaining chips overtop. Sprinkle with remaining 1 cup (250 mL) cheese and jalapeños. Bake until cheese begins to melt and is crispy, about 12 minutes. Remove tray from oven. Dollop the crab mixture over chips. Continue baking until crab mixture warms a little, about 4 to 5 more minutes.

Meanwhile, stir avocado with lemon juice.

Remove nachos from oven. Carefully slide onto a large serving platter. Sprinkle with prepared avocados, tomatoes, cilantro and green parts of green onions. The amount of green onion will vary depending on the size of the bunch so use your judgment. Serve immediately.  Makes 8 appetizer servings.

Thanksgiving Harvest Rice Salad. ~. Vegetarian

                                           

Thanksgiving Harvest Rice Salad

Celebrate your favorite fall holiday with this refreshing Thanksgiving Harvest Rice Salad for a festive fireworks display for your taste buds. Packed with tart cranberries, crunchy pecans, and zesty green onions, this dish pairs perfectly with its light and sunny citrus dressing. Using a nutty brown rice and wild rice mix, Thanksgiving Harvest Rice Salad brings vibrant colors and flavors to your holiday table, with colors just like the falling leaves outside.
Ingredients:
1 cup brown rice and wild rice mix
water, according to the package instructions
1/2 teaspoon salt, plus more, to taste
1/2 cup dried cranberries
1/2 cup pecans, optionally toasted
1/4 cup green onions, sliced
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon orange zest
freshly ground black pepper, to taste

Directions:
In a pot, add the rice, the water, and 1/2 teaspoon of the salt and stir briefly to combine. Bring the water to a boil. Reduce the heat to low 
and cover the pot.

Allow the rice to simmer, covered and undisturbed, until the liquid is mostly absorbed, about 50 minutes.

Transfer the covered pot from the heat and allow the rice to rest until the liquid is completely absorbed, about 10 minutes.

Uncover the pot and fluff the rice with a fork. Allow the rice to cool to almost room temperature.

In a medium-sized bowl, add the cooked rice, the cranberries, the pecans, and the green onions and stir and fold to combine.

In a jar with a lid, add the lemon juice, the olive oil, the orange zest, the extra salt, and the black pepper.

Seal the jar and shake vigorously until the lemon juice mixture is combined. Add the dressing to the rice mixture, stir, and serve immediately.

Butter Beans And Rainbow Chard Bruschetta ~ Vegetarian

Butter Bean and Rainbow Chard Bruschetta

Creamy butter beans and sweet, earthy chard are dressed in a punchy caper dressing then piled high on grilled sourdough toasts. It’s a wonderful start to a light dinner in the garden and comes together in no time.

Ingredients
1/3 cup (80 mL) extra virgin olive oil, plus more for brushing
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
2 cans (each 398 mL) butter beans, drained and rinsed
1 1/2 cups (375 mL) finely sliced rainbow
Swiss chard, tender stems and greens
2 green onions, thinly sliced
2 tbsp (30 mL) capers, drained, rinsed
Fine sea salt to taste
6 slices sourdough, cut 1/2 inch (1 cm) thick

Directions:
In a medium bowl, whisk olive oil, lemon juice, vinegar and mustard until creamy and emulsified. Add beans, chard, green onions, capers and salt. Mix until well combined.

Preheat grill to medium-high. Clean and oil grill.

Brush both sides of bread with olive oil. Grill until bread is crisp and grill marks have formed, 1 to 2 minutes per side. (Alternatively, you can toast the plain bread then drizzle with oil after.)

 Divide bean mixture evenly among grilled bread slices and serve immediately.   Serves 6

Thai Green Curry With Fish

    

          Thai Green Curry With Fish

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay.

Ingredients:

3 Tbsp olive oil
1/2 cup diced shallot
3 cups diced eggplant, small 1 inch squares

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay
1 cup halved baby potatoes
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cumin

1 tsp salt

1/2 tsp black pepper

4 Tbsp Thai green curry paste

1/2 cup vegetable stock

2 tsp fish sauce

2 tsp diced serrano chili (less if preferred)

1 – 13.5oz can coconut milk

1 pound halibut cut into large chunks

Fresh cilantro

Green onions, sliced

Directions:

  In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.

Add the eggplant and potatoes and toss well.

Add the coriander, garlic, cumin, salt and pepper and stir well.

Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.

Add the curry paste, stock, fish sauce and diced chili and stir well.

Open the coconut milk and empty it into a bowl.

Whisk the coconut milk until smooth and creamy and there are no lumps.

Add the milk to the pot, stir and bring to a simmer.

Cook with a lid on low heat for 20 minutes.

Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.

Add a good handful of chopped cilantro and stir.

Serve with rice on the side and extra cilantro and green onions.         

Enjoy                                                                                                                                                                                                                                                                                                                  

Crab or Lobster Stuffed Mushroom

Crab or Lobster Stuffed Mushroom             

 Prep 15 minutes, Cook Time 20 Minutes, Total 35 Minutes,

Ingredients
32 large white mushrooms,  serves 8
2.13 cup (8oz or 250g) cooked crab or lobster meat
1.07 cup Panko breadcrumbs, divided 
0.71 cup freshly grated Parmesan cheese
0.71 cup whole egg mayonnaise
0.71 cup spreadable cream cheese, softened
0.71 cup chopped green onions, (I use 3 stalks -(green and white parts)

4.27 large cloves garlic, minced (or 4 small cloves)
2.13 tablespoon finely chopped fresh parsley
0.53 teaspoon dried oregano
0.53 teaspoon kosher salt
0.27 teaspoon freshly ground black pepper
1.07 tablespoon olive oil 

Directions:

Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray. 

Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.

Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
Serve immediately.

Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.Serve immediately.  Serves 8

Sausage & Potato Breakfast Casserole

Breakfast Sausage & Potato Casserole

Sausage & Potato Breakfast Casserole

A deeply comforting combo of crispy potatoes, sausages, eggs and cheese baked in one pan. Serve it with plenty of buttered sourdough toast and sliced fresh fruit on the side. This dish can be made ahead and reheated all week for quick breakfasts as long as it lasts.

Ingredients:

5 tbsp (75 mL) olive oil, divided
1/2 lb (225 g) breakfast sausages 
2 large russet potatoes, about 12 oz (340 g) each 
3/4 tsp (4 mL) salt, divided 
12 large eggs 
1/3 cup (80 mL) whipping cream 
2 cups (500 mL) shredded aged cheddar cheese 
4 green onions, thinly sliced

Directions: 

Preheat oven to 375°F (191°C).

Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool.

While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly.

In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture.

Bake until puffed and golden around edges and eggs are set
Serves 6 to 8

Cheddar-Stuffed Mushrooms With Wild Rice Crunch

Cheddar-Stuffed Mushrooms With Wild Rice Crunch

Much like popcorn, wild rice can be popped, though perhaps not quite as dramatically. Exposed to dry heat in a skillet, they pop and split, modestly exposing their white interiors, and toast to a deliciously nutty flavour. Give them a whirl in a spice grinder, toss them with melted butter and chopped pecans and you have a seriously tasty topping to an already more-ish stuffed mushroom, a terrific side to simply prepared steak or chops.  Serves 6

Ingredients:
¼ cup (60 mL) wild rice
¼ cup (60 mL) chopped pecans
¼ cup (60 mL) butter, divided
Salt and freshly ground pepper
6 large portobello mushrooms
8 oz (250 g) mixed mushrooms, roughly chopped
1 leek, white and light green part only, thinly sliced
1 clove garlic, finely chopped
2 tbsp (30 mL) flour
1 cup (250 mL) milk
2 tsp (10 mL) miso
1 cup (250 mL) coarsely grated old cheddar
3 green onions, chopped
2 tbsp (30 mL) Japanese soy sauce
2 tbsp (30 mL) neutral-flavour oil such as grape-seed or safflower
⅓ cup (80 mL) coarsely grated Parmesan
Directions:
Heat a skillet with a tight-fitting lid over medium heat; add rice, cover and, shaking pan from time to time, pop and toast rice, about 2 minutes. (The amount of moisture in rice will determine how much the rice opens. The grains should be distinctly split and smell nutty.) Cool to room temperature and grind to a powder in a spice grinder. Turn out into a small bowl; add pecans. Melt 2 tbsp (30 mL) butter and pour over rice mixture. Stir to combine, season with salt and pepper and set aside.

Remove stems from portobello mushrooms; roughly chop and add stems to chopped mixed mushrooms.

Preheat oven to 425°F (220°C).

Melt remaining 2 tbsp (30 mL) butter in a large skillet over medium. Add leek and cook for 4 minutes, stirring, until wilted. Stir in garlic and mixed mushrooms, season with salt and pepper; cook for 8 to 10 minutes or until mushrooms are tender and pan is dry. Sprinkle flour over and stir to combine. Add milk and miso; continue to stir until smooth and thickened, about 2 minutes. Remove from heat, stir in cheese and green onions.

Combine soy and oil; brush it over both sides of portobello caps and arrange, hollow-side up, on a baking sheet. Divide cheese mixture between caps, then add Parmesan, then the wild rice mixture. Bake for 25 to 30 minutes or until portobellos are tender and cheese is golden at edges. Let stand for 10 minutes before serving. Serves 6

Serve a Pinot Noir

Crab Stuffed Mushrooms

 

Crab Stuffed Mushrooms

Crab Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!  Serves 15 mushrooms.
Ingredients:
15 large white mushrooms,1 cup (8oz | 250g) cooked crab or lobster meat
1/2 cup Panko breadcrumbs, divided -- Optional! Leave out for
low carb mushrooms
1/3 cup freshly grated Parmesan cheese
1/3 cup whole egg mayonnaise
1/3 cup spreadable cream cheese, softened
1/3 cup chopped green onions, (I use 3 stalks -- green and white parts)
2 large cloves garlic, minced (or 4 small cloves)
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon olive oil

Directions:
Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.

Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.

Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.
Serve immediately.

Vegan Fried Rice-Style Grains With Sweet Potatoes & Mushrooms

 

Vegan Fried Rice–Style Grains 

With Sweet Potatoes & Mushrooms

If you have leftover protein-rich grains such as millet or buckwheat, they can be transformed into a delicious vegan main course via a fried rice treatment. We add sweet potato, mushrooms and peas for substance, along with the classic Chinese flavour trio of ginger, garlic and soy. A final flourish of crispy onions brings their irresistible texture to complement the soft grains.

Ingredients:                                                                                                     2 tbsp (30 mL) canola oil, divided, plus more as needed
1 cup (250 mL) diced sweet potato, about 1/3-inch (8-mm) dice
Salt to taste
4 cups (1 L) sliced mixed mushrooms
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) minced ginger
1 bunch green onions, cut into 1/4-inch (5-mm) pieces, reserving some

   green pieces for garnish.               
3 cups (750 mL) leftover cooked protein-rich grains such as millet, 

   buckwheat, amaranth and/or fonio
1 cup (250 mL) frozen peas, thawed
3 tbsp (45 mL) tamari
White pepper to taste
Crispy onions or shallots and chopped cilantro to garnish

Directions:                                                                                     Preheat a wok or large nonstick frying pan over high heat. Add 1 tbsp (15 mL) oil and tilt pan to coat. Add sweet potato and season with salt. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Transfer potatoes to a plate.

2. Return pan to burner and reduce heat to medium. Add 1 tbsp (15 mL) oil then mushrooms. Stir-fry mushrooms for 2 minutes. Add garlic, ginger and green onion. Stir-fry until mushrooms are tender, 1 to 2 minutes more. (Reduce heat, if necessary, so garlic doesn’t burn.)

3. Add grains and raise heat to medium-high. Stir-fry until grains are heated through with some crispy bits, about 5 minutes. (If the pan seems dry, add a little more oil.) Add peas and stir-fry until heated through, about 1 minute. Stir in sweet potato, tamari and white pepper. Taste and season with salt, if necessary. Transfer to a serving platter and garnish with crispy onions or shallots, reserved green onions and cilantro. Serve immediately.

 

Serves 4 to 6

Salmon Poached In White Wine With Tangerine & Bay Leaf

Salmon Poached In White Wine 

With Tangerine & Bay Leaf

This salmon dish is lovely served warm with orzo and buttered spinach but is also wonderful when chilled and added to a salad the next day. If you can’t find tangerines, mandarins will work well.   Serves 4
Ingredients:
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) thinly sliced green onions
1 1/2-inch (4-cm) piece fresh ginger, sliced as thinly as possible
2 fresh bay leaves
2 tangerines, zested on a rasp
1 cup (250 mL) dry white wine
1 tsp (5 mL) salt
4 salmon fillets, each 6 oz (170 g), skin removed
1/4 cup (60 mL) mayonnaise
Freshly ground black pepper to taste
1 cup (250 mL) microgreens, divided
Directions:
In a large deep-sided skillet, heat olive oil over medium heat. Add green onions, ginger and bay leaves. Cook for 7 minutes or until onions and ginger are softened.

Place 1 tsp (5 mL) tangerine zest in a small bowl. Slice tangerines in half. Juice 1 half into the small bowl with the zest, and set aside. Juice remaining halves into the pan once onions and ginger are cooked. Place 4 tangerine halves, along with the remaining zest, into the pan. Add white wine, salt and 1 cup (250 mL) water. Cover, bring to a boil, then reduce to a simmer. Allow the liquid to simmer for 10 minutes to allow flavours to be released.

Carefully slide salmon fillets into poaching liquid—salmon should be fully immersed. If needed, add enough water to just cover fish.

Replace lid and simmer until salmon is cooked through, about 10 minutes, depending on thickness.

Meanwhile, stir reserved zest mixture with mayonnaise and season generously with black pepper to taste.

When salmon is cooked through, gently remove to a plate, drizzle with mayonnaise mixture and top with microgreens.   Serves 4

White Cut Chicken With Ginger-Scallion Sauce

White Chicken With Ginger-Scallion Sauce

My friend has been making this succulent Cantonese poached chicken (bak chit gai) for almost 20 years with two minor tweaks. Instead of chopping it into small pieces, She carves it like a roast chicken. She also adds rice vinegar and cilantro to the accompanying ginger-scallion sauce, though it’s equally delicious without them. Available at Chinese supermarkets, Shaoxing is a nutty aged rice wine for cooking.
Ingredients:
Ginger-Scallion Sauce
1 cup (250 mL) thinly sliced green onions (4 to 5)
3 tbsp (45 mL) minced ginger
Fine sea salt to taste
1/2 cup (125 mL) canola or sunflower oil
1 tbsp (15 mL) rice vinegar
1/3 cup (80 mL) chopped cilantro
Chicken:
4-lb (1.81-kg) whole chicken
12 cups (3 L) water
1 cup (250 mL) Shaoxing cooking wine
6 slices ginger
6 green onions, cut into 3-inch (8 cm) lengths
6 cloves garlic, unpeeled, lightly crushed
1 tbsp (15 mL) fine sea salt
1/2 bunch watercress, tough stems removed
Coarse sea salt for serving
Directions:
For the ginger-scallion sauce, place green onions and ginger in a heatproof bowl. Season with salt and mix.

In a small saucepan, heat oil over high heat. When it’s very hot, about 375°F (191°C), slowly and carefully pour over green onion mixture. Mix with a spoon and cool completely. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 week. When ready to serve, stir in rice vinegar and cilantro then taste for salt.

For the chicken, rinse chicken under cold running water. Transfer to a roasting pan and let sit at room temperature for 1 hour. (This will help the chicken cook faster and more evenly.)

In a deep 6-quart (5.5-L) pot, bring water, cooking wine, ginger, green onions, garlic and salt to a boil. Carefully lower the chicken in breast side down. (It’s okay if the back isn’t completely submerged.) Reduce heat to maintain a gentle simmer. Cook for 15 minutes. Flip chicken so it’s breast side up. (It’s okay if tops of breasts and drumsticks aren’t submerged.) Simmer another 15 minutes. Cover pot with lid and remove from heat. Steep chicken until cooked through, about 45 more minutes.

Carefully transfer chicken to a cooling rack set over a baking sheet and rest 15 to 20 minutes. (Strain, cool and save cooking liquid for Chinese recipes calling for chicken stock.)

Carve chicken into serving pieces. Arrange on a platter lined with watercress. Serve with sauce and coarse salt.   Serves 4 to 6