Thai Fish Curry

This is a recipe I got from Chef’s Plate and I LOVE this one. It’s got great flavour, it’s super easy to prepare, and it’s fantastic for chilly days! I hope you enjoy it also.

Thai Fish Curry
Cook time: 30 minutes
Serves: 2

2 basa fillets (or white fish of choice, tilapia works also)
4oz couscous
165ml coconut milk
1 red onion, diced
1 red bell pepper, thinly sliced
1 roma tomato, roughly chopped
2oz snow peas, string removed and halved
1 lime, zest and juice
1/2oz coconut flakes
1 red or green chili (or dried chilies), or to taste, de-seeded and thinly sliced (leave seeds in for more spice)
Salt & Pepper
1/4 cup water
Oil
Cilantro (optional)

Curry spice mix:
2g ground coriander
2g paprika
2g ground cumin
2g ground turmeric

Preheat medium soup pot on medium high heat until hot – do not add oil. Add coconut flakes and toast until golden brown, approx. 2-3 minutes. Set aside in small dish until ready to serve.

Add 2 tsp oil to soup pot, and heat over medium high heat until hot. Add red onion, red bell pepper, roma tomato, curry spice mix, and red/green chili. Cook for 5 minutes until onions are soft and spices are fragrant. Season with salt to taste.

Pat basa fillets dry with paper towel, and season with salt and pepper. Cut into 1″ strips.

Add coconut milk, basa fillets, and 1/4 cup of water to soup pot. Bring to simmer over medium heat. Once simmering, reduce heat to low, cover and cook for 3-5 minutes until basa fillets are cooked through (140F internal temperature).

Meanwhile, bring 3/4 cup of water to boil in small pot. Add couscous, gently shake so that couscous falls in even layer in pot, cover with a lid and remove from heat. Let sit 5 minutes; add lime zest and half of the lime juice, and a small drizzle of oil if desired; stir to combine. Fluff with fork before serving.

Remove fish curry from heat, and stir in snow peas and remaining lime juice. Serve fish curry over couscous in a bowl, top with toasted coconut flakes and cilantro. Enjoy!

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Ricotta Pancakes

How have I not shared this recipe yet?! I love these pancakes, and everyone I make them for thinks they are to die for also! I hope you also like them! I am also so sorry it’s been ages since I’ve posted anything! Our daughter has been keeping me busy these past 6 months, but we finally have some more structure to our day so I should be back to regular posting moving forward!

 

Ricotta Pancakes
Prep time: 10 minutes
Cook time: 20-30 minutes (5-6 minutes per batch)
Yields: 25-30 small pancakes

4 cups ricotta cheese (I prefer the store-bought ricotta, this recipe uses the moisture; fresh ricotta is great but drier, so add some water if you use fresh)
1 egg
1/2 – 3/4 cup white sugar (to taste)
1 1/2 cups flour, plus more for shaping
1/2 tsp baking powder
1 tsp vanilla extract (optional but I highly recommend it!)
oil for frying

Mix together ricotta and egg, and vanilla if using, until well incorporated. Add sugar, mix again until well incorporated. Add flour and baking powder, mix just until combined – do not over mix. Batter should be smooth and thick.

Heat oil over medium heat for frying.

Dust hands with flour, scoop batter by tablespoon-full, and shape with hands into round pancake shape, 1/2″ thick. Fry for 2-3 minutes per side, until golden brown. Remove to paper towel-lined plate.

Serve warm. Recommended additions: berry compote, fresh berries, jam, whipped cream.

ricotta pancakes

Original found here

Shrimp Wonton Soup

My Dad is here helping me out with our new little bundle of joy, and we had a whole bunch of shrimp in the freezer. I’m loving Asian cuisine these days, so we decided to make shrimp wonton soup. We found a couple of recipes online and came up with our own based on the ingredients we had rather than making a trip to the grocery stor. We hope you enjoy it- it hit the spot for us!

 

Shrimp Wonton Soup 

Prep & Cook time: 20-30 minutes

Serves 2

 

Wontons:

10 large tiger prawns (cooked)

1 tsp soy sauce

1/2 tsp sesame oil

1/2 tsp fresh grated ginger

1 tbsp chives, chopped

12 wonton wrappers

 

Soup:

2 tsp sesame oil

1 tsp minced garlic

1 small carrot, thinly sliced

1/4 cup frozen peas

4 cups chicken broth

2 tsp chives, chopped

 

Remove tails and shells from shrimp, and put into food processor or blender. Add remaining wonton ingredients (except wonton wrappers), and pulse until shrimp is in small pieces, almost a paste (not smooth).

Lay out wonton wrappers on board, and get small dish of water ready. Divide filling evenly among wrappers, wet edges and fold together however you like to fold your wontons. Set aside.

Heat sesame oil in soup pot. Sauté garlic and carrots until fragrant and soft. Add remaining soup ingredients, and wontons. Bring to boil, then simmer 15 minutes on medium-low.

Serve hot.

 

Butter Chicken Lasagna

This recipe comes from Chefs Plate; our friends ordered some meals from them and highly recommend their services! This is a recipe she shared with me, and which I have had a few requests already for since posting the picture of my dinner online. Enjoy!

Butter Chicken Lasagna
Prep time: 10-15 minutes
Cook time: 25-30 minutes
Serves: 2

1/2 oz butter or margarine
2 – 3 chicken breasts, cut into bite-sized pieces
3 gloves garlic, minced
1 yellow onion, diced
1/4 tsp turmeric (ground)
1/4 tsp cinnamon (ground)
3/4 tsp cumin (ground)
3/4 tsp garam masala (ground)
1 can crushed tomatoes (14 oz/398 ml)
3 oz cream (2% milk will do in a pinch)
6 sheets lasagna pasta, cooked and cool enough to handle (you can also use “oven ready” lasagna)
4 – 5 oz mozzarella cheese, shredded
5 oz fresh kale

Melt butter over medium heat in frying pan. Add garlic, onion, and chicken, and saute until chicken is almost cooked through. Add tomatoes and cream, bring to boil and then reduce to simmer until sauce thickens and chicken is fully cooked.

In casserole dish (oven safe), place 2 lasagna noodles to cover bottom, add kale on top, add butte chicken mixture on top, then another 2 lasagna noodles, kale, butter chicken, last 2 lasagna noodles and sprinkle cheese on top. Bake 5 minutes at 450F; turn oven onto broil, and broil 2 to 3 minutes until cheese gets bubbly.

Serve and enjoy!

Ham, Potato, and Corn Chowder

I love corn chowder, and I love ham, and potatoes are always good. So of course this soup is now near the top of my favorites list. I hope you enjoy it as much as I did!

 

Ham, Potato, and Corn Chowder
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

Oil or butter for sauteing
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tsp fresh thyme
1/4 cup flour
2 cups chicken broth
2 cup milk (2%)
2 to 3 medium potatoes (russet or other hard potato)
1/4 to 1/3 pre-cooked ham (I recommend honey ham)
1 cup frozen corn
salt and pepper to taste

Heat oil or butter in large soup pot. Add onion, carrots, celery and saute until starting to soften. Add garlic, thyme, and flour, and cook until flour is lightly browned.

Slowly add broth, deglazing pan as you go. Add milk, potatoes, and ham, bring to a boil. Reduce heat and simmer until potatoes are cooked. Add corn and simmer until corn is heated through. Season to taste with salt and pepper.

 

Original found here.

Gingerbread Cookies

It’s almost that time of year again! For a while I’ve been craving a good, soft, homemade gingerbread cookie with that delicious icing and gumdrop buttons. The following is what happens when I have a day off, a great Pinterest find, and cool weather outside.

Gingerbread Cookies
Bake time: 8 minutes per batch
Bake temp: 350F
Yields: 2 dozen cookies

Cookies
3 cups all-purpose flour
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar (golden, packed)
10 Tbsp soft butter or margarine
1 large egg yolk (save the egg white for the icing)
1 1/2 tsp vanilla extract
1/2 cup molasses (fancy, not blackstrap)*
2 Tbsp milk (rice milk for dairy-free)

Preheat oven to 350F. Sift together dry ingredients, flour through salt, and set aside. In a mixer with paddle attachment, beat together brown sugar and butter (or margarine). Add egg yolk and vanilla extract. Add molasses and milk, mix until combined.

Set the mixer on low speed, and add dry ingredient mixture slowly until fully incorporated.

Divide dough into 2 equal portions, and roll each portion between sheets of parchment paper until 1/4″ thick (no thinner*!). Cut shapes with cookie cutter, but don’t move them yet – place dough on parchment paper onto a cookie sheet or other large flat surface, and chill in freezer for 15 minutes.

Remove excess dough and transfer cookies to cookie sheet (lined with parchment paper). Bake for 8 minutes at 350F. Cookies should be soft and stay indented when touched. Let cool 2 minutes on cookie sheet, then transfer to cooling rack. When cool, decorate with icing and gumdrops, sprinkles, etc.

Notes:
*Pour a small amount of canola oil into liquid measuring cup and swirl around to coat before pouring molasses – this is a great trick I’m sure many grandmothers have handed down. Doing this means your molasses won’t stick to the measuring cup.
**Seriously, I went too thin on one batch and burnt them at the same time and temperature as the others. If anything, go thicker and add 1-2 minutes to the bake time. And don’t skimp on the time cooling on the pan either. Or in the freezer.

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Icing
1 egg white
1 cup icing sugar (confectioner’s sugar)
1/4 tsp lemon juice

Beat egg whites on high in mixer until frothy; add lemon juice and icing sugar, and beat until thick on high.

Transfer to piping bag or Ziploc bag with tip cut off for decorating. Add food colouring if desired.

Use to decorate fully cooled gingerbread cookies. Add gumdrops, sprinkles, etc. to decorate. (This is the icing that hardens and is great for gingerbread houses and such. Don’t make it until you’re ready to decorate.)

 

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Original cookie recipe here, and original Royal Icing recipe here.

Feisty Fiesta Chicken Salad

I didn’t know what to make the other day for dinner, but I knew I had romaine lettuce and chicken breasts to cook up, so I decided to go for a salad. I had some tortilla strips for salad toppings in my panty, so I decided to make a Mexican-inspired chicken salad. This is the delicious creation we ended up with. Enjoy!

Feisty Fiesta Chicken Salad

Prep time: 10-15 minutes
Cook time: 10-15 minutes
Serves: 2 as meal

2 chicken breasts, pounded thin or butterflied
Romaine lettuce (chopped)
Grape tomatoes (halved)
Cucumber (diced)
Avocado (diced; if you only use 1/2, save the half with the pit in a Ziploc bag in the fridge for later)
Tortilla strips (salad topping)
Fresh cilantro (chopped)
Chives (chopped)

Marinade
1 tablespoons lemon juice
1 tablespoons of light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon of Worchester sauce

Blackening Seasoning
1/4 tablespoon salt
1 teaspoons paprika
1 teaspoons onion powder
1 teaspoons brown sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Salad Dressing
2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
1/2 tsp ground cumin
Pinch chili powder
1 garlic clove (minced)
1/4 cup olive oil
1 tsp sugar or honey (optional)

 

Combine marinade ingredients, and marinate chicken (30 minutes to overnight).

Combine blackening seasoning ingredients. Remove chicken from marinade, rub with seasoning, and cook on medium heat in frying pan. Chicken should “blacken” as you cook.

Combine salad dressing ingredients in a small lidded container and shake to combine.

Toss lettuce, tomatoes, cucumber, avocado and salad dressing. Top with slices of cooked chicken, tortilla strips, cilantro, and chives.

feisty fiesta chicken salad

 

Original dressing recipe here.