coconut curry with yam, shiitake, and tofu

Yes, I said tofu. Don't freak out; it's not that scary. Tofu doesn't have to be scary, or inedible. I'll admit there are things I like better, but tofu can be yummy too. It just takes a bit of creativity and some big, bold flavours. I like tofu for its versatility. But it's also fabulous since it can sit in the fridge a good while longer than most meats can, and therefore saves an emergency trip to the store before dinner. Plus, it's super budget friendly. Can't beat that. This is best served with a grain of some sort. I like quinoa. Basmati rice, barley, or kamut would be delicious too. I didn't mix the tofu into the mix, but might be a better idea to help out any picky eater you might have. Coconut Curry with Yam, Shiittake, and Tofu 2 tbsp extra virgin olive oil 4 cloves of garlic 1 tbsp curry powder 1 tsp Hungarian paprika 1 tsp ginger powder 1 tsp garam masala 1 tsp ground coriander 4 small crushed red chili peppers 1 can of coconut milk, full fat 5 cups yam or sweet potato, peeled and cubed 1 cup shiitake mushrooms 1 package firm tofu 1/2 bunch of cilantro 1. Pre-heat a deep sided sauté pan. 2. Finely chop the garlic. 3. Add the extra-virgin olive oil to the pan, followed shortly by the garlic. 4. As soon as the garlic has a little colour to it, add the curry powder, paprika, ginger, garam masala, coriander, and chili peppers. It might be time to lower the heat to medium low, if things are getting too much colour. 5. Add the can of coconut milk, and stir. Once the coconut milk begins to simmer, add the diced yam and cover. 6. Cook the yam until tender, adding a little water or broth as necessary. Season with salt to taste. 7. Meanwhile, remove the tofu from the package and drain. Wrap in a couple paper towels, and weight it down between two plates to help remove any excess moisture. Let sit as long as it takes for the yams to become tender. Then cube into bite size pieces. 8. In another nonstick sauté pan, heat a tablespoon of olive oil on medium-high heat. Add the shiitake's. Let them sit for thirty seconds before turning, or they will stick. Repeat. Then add the mushrooms to the yam mixture. 9. Be sure to keep the pan hot, and add the tofu. Do not stir it until each piece has formed a golden brown crust (turn the heat up if necessary). Season with a little salt to keep your fingers occupied. Allow to brown on each side before transferring to serving plates or adding to the yam mixture (your choice). 10. Add some chopped cilantro to the yams and shiitakes. Stir, and serve with the tofu, and alongside a grain or rice if you prefer. Enjoy!
Add Post To: | | | | | | | | |

saffron coconut halibut

Creamy, creamy coconut milk is one of my favourite ingredients to use. I especially like to use it for weeknight dinners, when I am starving, but still want something comforting and delicious. No one always has oodles of time to prepare dinner. But it doesn't mean that putting dinner on the table is a completely impossible feat involving extensive acrobatics either. I wouldn't say that this is the absolute fastest or the world's easiest dinner to prepare, but pretty darn close. Some cooking is still required. However, I would serve this dish for friends, and not feel guilty that it takes only seconds of hands on time, and because it is so very deliciously good. Saffron Coconut Halibut 1 boneless filet of halibut (or similar white fish) 1 can of coconut milk (I prefer full-fat) 1 tsp of saffron threads 1/2 tsp salt 1. Pre-heat the oven to 400 degrees. 2. In a small saucepan, bring the coconut milk, salt, and saffron threads (broken up with your finger tips) to a slight simmer. Be careful, as it splatters easily. 3. Place the filet in a glass baking dish. 4. Pour the coconut mixture over top. Place in the oven to bake for at least 20 minutes, check if the fish is flaking and no longer translucent. Continue to bake until cooked through. This will depend upon the thickness of the fish. 5. Serve the fish over basmati rice, and with chopped cilantro. Enjoy!
Add Post To: | | | | | | | | |

walnut and hazelnut pesto with farro spaghetti

Everyone I know loves pesto. There are hundreds of variations, but it's winter outside, and fresh greens, especially basil, can be scarce. However, the shops are loaded with seasonal nuts, and not just holiday shoppers, but walnuts and hazelnuts. Don't worry, making pesto is far easier than last-minute shopping for that long lost auntie. Loading up on walnuts in the winter is wonderful for moisturizing our skin from the inside out. Walnuts are chock-full of omega-3 fatty acids, which also can help to boost our spirits with the shorter, darker days we're experiencing. Hazelnuts have their own healthful contributions of oleic acid, fibre, calcium, and iron too. Just in case, there aren't enough super fatty-acids, I added a tablespoon of ground flaxseed, just to top it off. Making pesto doesn't have to be anything other than a fast and easy meal. Sure, it can be made with a mortar and pestle, and that can be lovely. But don't let the guilt of not being completely authentic, according to ancient principles, scare you away. We have food processors for good reason, so make the most of it. Do go ahead and be creative too. Add more garlic, more parsley, or don't add it at all. If you don't eat dairy, then leave out the parmigiano. The pesto police will not come after you, except that they might want more pesto. Farro is an ancient grain of the Egyptians, but now you can find it as a whole grain, or made into beautiful pastas with healthful qualities. Try a few different brands, and you might be surprised with the flavourful addition to your cooking it can make. Walnut and Hazelnut Pesto with Farro Spaghetti (serves 4) 500g farro spaghetti 4 handfuls of whole walnuts (2 cups) 1 handful hazelnuts (1/2 cup) 2 tbsp chopped parsley 2 cloves garlic, chopped 2 tbsp parmigiano-reggiano 1 tbsp ground flaxseed (grind in a coffee grinder) 6-8 tbsp extra-virgin olive oil salt & pepper, to taste 1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. 2. In a food processor, combine the walnuts, hazelnuts, parsley, garlic, parmigiano-reggiano and flaxseed with the olive oil. Be sure to scrape down the sides with a spatula. If the mixture is too thick to combine, then add more olive oil. Mix until everything is well combined and has an even texture. Have a taste, and season according to preference. 3. Strain the pasta. Add the pesto to the warm pot, and stir to evenly distribute the heat. Combine thoroughly with the pasta and serve immediately. Serve with extra grated parmigiano, if desired.
Add Post To: | | | | | | | | |

rosiest hot chocolate

It's a bit of an optical illusion, what you see is not only what you get. It's a bit unexpected. Finally, it is snowing outside today, and it's snowing furiously. Oh no, not just a couple flakes, but as if St. Nick himself was on the way this very night. It could be quite perfect, except that I fear I must stave off every attempt to become too festive. I am certain that I could go full force, with holiday spices, herbs, and dishes, especially baking, up until Santa's reindeer are prancing upon the roof, then I will be finished. And then how would I stay up all night, to greet the man in the red suit when he comes down the chimney? But I am in a wintery mood, and do need hot chocolate to keep warm. How else will I get through without something to subdue my anticipation? Rose hot chocolate. It's like the perfect drink for delicate palates. Nothing too heavy or overwhelmingly rich. It's lovely, and incredibly simple to make to warm up those rosy noses and cheeks. The hardest part might be sourcing rose water, which is often available at Middle Eastern specialty shops, but is often readily available in many chain grocery stores as well. I chopped 70% dark chocolate with a knife. It doesn't have to be perfect, just easily meltable. Rosiest Hot Chocolate (serves 1-2) 1/2 cup whole milk 2 slightly heaping tablespoons chopped dark chocolate (70%) 1 tsp agave nectar 1 tsp rose water 1. In a small saucepan on medium-low heat, warm the milk until steaming, and little bubbles have formed around the perimeter. 2. Whisk in the chocolate, and combine until evenly melted. 3. Add in the agave nectar. 4. Remove from heat, and add the rose water. Serve immediately.
Add Post To: | | | | | | | | |

a sandwich addiction

I think I have found a long lost love. It's ridiculous really; this sandwich is very simple. It just requires finding a few key ingredients, and then arranging them in an enjoyable combination. Generally this combination is completely up to individual preference, and so the sandwich must be enjoyed several times; just to get it right. Oh darn. It's a sort of salty-sweet type of thing. I blame the prosciutto. It is just built that way. It's destined to become an addiction in anything prosciutto decides to be a part of. The fig spread just adds a bit of sweetness, and the goat cheese just makes it that much richer. I'm hooked. Fig spread seems to becoming more and more popular, as I recently have found it at local chain grocery stores. Homemade would surely be over the top, as would attention to different types of fig spread, such as orange fig spread. This sandwich used 100grams of prosciutto, an enormous smear of goat cheese, and a dash of fig spread. An equally mouth-watering crostini can be prepared with the same ingredients, and virtually effortlessly. A similar pizza wouldn't be half bad either. Twist my arm. Prosciutto, Fig, and Goat Cheese Sandwich

• bread of your choice
• prosciutto
• fig spread
• goat cheese, chèvre

Add Post To: | | | | | | | | |

cinnamon & pistachio black quinoa

Simplicity is a virtue. Almost every aspect of our lives can be simplified if we think about it, and this never holds more true than in the kitchen. Cooking doesn't need to be complicated, time consuming, or require extensive exotic ingredient lists for every dish. Not only do my favourite dishes allow for a certain margin of fixable error, but also allow me to substitute ingredients ad hoc. Inevitably, there are only a few ingredients. The best dishes hardly ever contain more than three ingredients. The more I read, watch, and experience, the best things are truly basic and elemental in nature. Insalata caprese of tomatoes, mozzerella, and basil, a nearly holy trinity requires ingredient quality. Like a perfectly cooked steak. Not only is the cooking process important, but the cut and quality of the beef easily supersedes all else. Similarly, a gorgeous handmade pasta is truly rare, but contains only a few ingredients, which must be combined in correct proportions, and also worked together in a nearly magical way. Pasta such as this, needs only a simple sauce, if not just butter alone. Certainly, there are exceptions, but isn't there something to be said about the poetic beauty found in a combination of skills and ingredient quality? While I can't always find time to work out my frustrations in a golden-hued pasta dough, I can always try to highlight the flavour of foods by keeping ingredient combinations as simple as possible. Then I have a chance to truly savour the unique flavour of each ingredient, as simple and earthy as it may be. This dish full of healthy antioxidants, fiber, and protein. It works well as a side dish, or as a main salad for lunches. The cinnamon creates a slight exoticism, and I like to think about the travels of Marco Polo, and how exotic and unusual this spice must have first tasted to Venetians. Black quinoa is available at many health food and gourmet stores, although regular quinoa can also be used. Cinnamon & Pistachio Black Quinoa 1 cup black quinoa 1.5 cups of water 1 cup raisins 1/2 cup shelled pistachio's, roughly chopped 2 tsp cinnamon 1. In a medium saucepan with a lid, bring the quinoa and water to a boil. Once boiling, lower the temperature to medium-low, allowing the quinoa to continue to simmer for another twelve minutes. 2. Stir in the raisins, pistachio's, and cinnamon. Add a touch more water if necessary. Cook for approximately another three minutes. 3. The quinoa will be cooked when the rings around the middle are just beginning to loosen themselves from the rest of the grain, or cook to taste.
Add Post To: | | | | | | | | |

Bacio: Sweet & Simple Nutella Ice Cream

I absolutely adore hazelnuts. There is something so satisfyingly rich, and buttery about their roasted flavour. I am constantly trying to find ways to incorporate them into everything I can. And this dessert has to be simplest of all; I don't even need any hazelnuts.... But Nutella instead, the consummate hazelnut combination. It really is like a kiss. Bacio!

Bacio Ice Cream

1 300 mL can sweetened condensed milk
2.5 cups 35% heavy cream
4 tbsp best quality cocoa
6 heaping tbsp Nutella
1/4 tsp vanilla
1/4 tsp fleur de sel

1. Place a resealable container in the freezer to cool. This will keep the ice cream from immediately melting once removed from the dasher.
2. In a blender, combine the condensed milk, heavy cream, cocoa, vanilla, fleur de sel, and 3 tbsp of the Nutella.
3. Add the mixture to a prepared ice cream dasher, and churn.
3. When the mixture resembles "soft ice cream", and just before you would normally empty the dasher; add the remaining 3 tbsp Nutella, trying to "ribbon" it into the mixture. Try to keep the mixture from becoming over-mixed, the intention is for "ribbons" of Nutella to remain.
4. Place the ice cream into the cooled container, and immediately skip to the freezer. The ice cream will be ready to enjoy once it is a bit more solid. Kiss in the meantime. Patience.
Add Post To: | | | | | | | | |

Don't call it quits on this one

When there are those days when you think, "nothing could top this insanity, the world has reached a new pinnacle of absurdity," chances are you are correct. Who am I to argue? Some days you just want to quit. On days like these, I just try to find a way to cope. And while a bottle of a nice Syrah is often a good start, it needs to be followed by a bit of comfort in a bowl, followed by more Syrah. For me, this "day" is most often Friday, but a Monday will do just fine. It is mostly irrelevent, but when you really just need to feel like a little kid wrapped in a warm towel as you step out of the bathtub, this pasta dish is a good start. Finish with Syrah, my latest craze. This dish is for a day when "you've had it", as my Ukrainian Baba would say.

I am in a love affair with gorgonzola dolce. It is an Italian cheese, which is a bit younger and milder than gorgonzola. The texture is that of a young cheese, and buttery like a brie or camembert. At first it starts out smooth and creamy, and then it surprises you with a deep tangy flavour. It is fantastic with walnuts or pears. Use it just as you would many other blue cheeses, but it doesn't crumble. It is probably best used on anything in which it needs to be spread, or slightly oozing. More grocery stores are carrying it, but poke around at a little Italian shop for it.

I really can't fault pistachio's either. I know I shouldn't use the salted ones for cooking, but often I just can't help it. If I have them in the cupboard and I am moved to use them, so be it. I think they only nut tied for equal versatility is the hazelnut, but that is just me playing favourites. I love nuts. Just keep a few varieties in the freezer or fridge, and there are instantaneously multiple flavour combinations. Toasted or untoasted is just one more exciting option.

You're "Had It" Dinner:

Ingredients:
1 lb box of Barilla Tortiglioni
Coarse Sea Salt
2 tbsp butter
1/2 cup heavy cream
1/2 cup whole milk
200g or (approx.) 1/2 cup gorgonzola dolce
1/2 cup freshly grated parmigiano-reggiano
2 tbsp shelled and chopped pistachio's

1. Boil a large pot of water with 1-2 tbsp of coarse sea salt.
2. Meanwhile, melt the butter slowly in a sauce pan. Add milk and cream and bring to a simmer. Add half of the gorgonzola dolce and gently whisk. Add the parmigiano-reggiano. Reduce heat to low, and whisk occasionally. Requires approximately 10 minutes of cooking to a decent thickness.
3. Cook the pasta for about 10 minutes, at least 2 minutes less than indicated on the box. Strain.
4. Place the sauce into the empty pasta pot, combine with the tortiglioni, and the rest of the gorgonzola. Gently stir until the sauce has coated the pasta.
5. Plate and sprinkle with pistachios. Enjoy and unwind.

Add Post To: | | | | | | | | |

tropical paradise

Well Jeff and I didn't go anywhere for spring break. Instead, we opted to buy a lot of tropical fruit, and pretend that we didn't hear the phone ring. It mostly worked. It was easier with the help of More Than Mangos, who import exotic fruit and a few other products from Central and South America.

Having heard about, and tried some of their fruit from Bite Groceteria, we went to check out their weekly fruit market at Canyon Meadows Community Hall from 2pm - 8pm. It was a lot of fun! All these fruits we had never tried, or even seen before. We bought a lot of fruit, some of which we loved, and some of which we will make into yummy things like ice cream. Our favourites were the avocadoes, and the dragonfruits. As you can see, the avocadoes, are beyond enormous....my hands aren't THAT small! The dragonfruits never made it to photos. I have had other dragonfruit, which were okay...More Than Mangos dragonfruit are AWEsome.


The avocadoes make for a fantastically yummy sandwich on the go. Oddly enough, when we went to Bite Groceteria to pick up the baguette (GO, they are AMAZING!), we bumped into Andres, one of the owners of More Than Mangos. This was lucky for us, because he gave me some tips on ripening their enormous mangos as I haven't had any luck yet. They have become partially rotten, but still not ripe! Sandwich...only slightly more difficult than PBJ. Basically, just slice some avocado, tomato, a little basil, and some salt:
The photo at the top shows a few of the varieties of fruit we enjoyed - orange passionfruit (granadilla), guava, and lulo's (l-r). All really, really yummy. The passionfruit's and lulo's also tasted fabulous with greek-style yogurt and honey. Want to go to exotic places? Check it out: www.morethanmangos.com, or pick up some fruit when you stop in at Bite Groceteria (Inglewood, Calgary)
Add Post To: | | | | | | | | |

Weeknight hum-drum

So often, our weeknight meals either feel completely boring or entirely gluttonous. Jeff usually calls about 1pm, and I am physically and mentally spent. "Dinner?", is my response to his question about what we will eat. Dinner is about the furthest thing from my mind. Luckily despite my complete apathy at that time, Jeff will pick up some protein from the store, or pull something out of the freezer before I get home. Now I JUST have to come up with what to DO with it. Jeff decided that we might be starting to eat too much cream, and he is probably right. We needed some healthy salmon to beat these winter blahs.

Citrus fruit has been abounding in the house; anything fresh to liven things up. Shockingly, I found a few bags of blood oranges at the grocery store on the weekend. Mostly, I was surprised because it is usually nearly impossible to even find an orange! Blood oranges can easily be substituted by most other types of orange, but the blood oranges look like beautiful little rubies. This dish is a must for any pineapple lover. The pineapple softens and tastes like candy. Make this dish if you need something sweet, but it is a little tart too.

Blood-orange salmon:

Deep sided saute pan with lid
2 tsp. olive oil
2 4-6 oz. salmon filets (skin on one-side)
1.5 cup fresh cut pineapple
2 blood oranges segmented
1/8 cup balsamic vinegar
1/8 cup maple syrup

Pre-heat your oven to 350 degrees F. Pre-heat a deep saute pan to medium high. Cut the pineapple into "chunk" size pieces. Add 2 tsp. olive oil to the saute pan, and then add the salmon skin side down with the pineapple pieces around the fish. Cover with the lid and check after 3 minutes. If the exterior of the salmon appears cooked, then add the balsamic and maple syrup to the pan, being sure to pour over the salmon. Place the blood orange segments over the salmon, and move the pan with the lid to the oven to finish cooking. Check again after 4-5 minutes; continue to cook until salmon flakes very easily and is no longer transparent. When plating the dish, be sure to spoon over a little bit of the glaze for good measure.
Add Post To: | | | | | | | | |