Curried Orange Lime Carrot Soup

Curried Orange Lime Carrot Soup

-1 tablespoon olive oil
-2 onions chopped
-4 cups carrots peeled and chopped
-1 cup sweet potato
-1 clove of garlic
-3 teaspoons red Thai chili paste
-juice and zest 1 lime
-juice and zest of 1 orange
-900ml broth
-1 can coconut milk
-1/2 teaspoon chili powder
-1 teaspoon fresh ginger
-cilantro to garnish

-in a large pot cook onions on medium heat in olive oil until transparent then add garlic.  Add broth, carrots and sweet potato and allow to simmer, once soft add Red Thai curry paste and chili powder, zest and juice of the lime and the orange and ginger.  allow to simmer and add coconut milk.  Once cooked purée and top fresh cilantro.

Asian inspired Steel head trout

Asian inspired Steel Head Trout

-steel head trout (I used 1.5 pounds)

-the juice and zest of 1 lemon

-3 tablespoons tamari soya sauce

-3 tablespoons maple syrup

-3 tablespoons olive oil

-2 cloves of garlic

-1 teaspoon fresh grated ginger

-2 tablespoon sake

-1/2 red onion chopped

Preheat oven at 400.  Mix together the ingredients, pour over fish and bake for 20 minutes in the oven.  

Golden Beets in an Apple Cider Vinegar Ginger Glaze

Golden Beets in an Apple Cider Vinegar Ginger Glaze

-4-6 golden beets
-1/3 cup apple cider vinegar
-2/3 cup water
-1/2 teaspoon fresh ginger grated
-2 tablespoons maple syrup
-1 tablespoon sesame oil
-1 tablespoon tamari (soya sauce)

In a large pot boil the beets, cook until you can pierce with a fork, depending on size of beets about 30 minutes.  In a small pan boil the vinegar, apple cider vinegar and ginger.  As this cooks it will start to thicken and once it has boiled down add the maple syrup, tamari and sesame oil.  Peel the beets and slice, then place beets in a large bowl and coat with the glaze.  Allow to sit for a few minutes for the flavours to infuse.  Roasted sesame seeds would be fantastic over beets.

Udon Noodles with Lotus Root

Udon Noodles with Lotus root

-3 tablespoons sesame oil
-3 ribs of celery chopped
-1 onion chopped
-2 carrots chopped
-1/2 cup roasted sesame seeds
-1 bunch of bok choy chopped
-1 large lotus root peeled and chopped
-1 teaspoon fresh grated ginger
-2 tablespoons tamari (Soya sauce)
-2 tablespoon natural peanut butter
-juice of lime
-1/4 cup sake
-1 teaspoon chili oil
-fresh udon noodles

-Roast sesame seeds in a frying pan on medium heat, set aside.  In same pan add the sesame oil and lotus root and cook until browned on both sides, then add the ginger, the soya sauce and water to cover the lotus root (About 5 minutes a side).  Allow the lotus root to cook and the water to thicken, (about 15 minutes) then add the onions, celery, carrots and pan fry.  Once these veggies start to brown, add the peanut butter, the chili oil, the sake and the juice of the lime and mix well, allow the alcohol in the sake to cook off (cook for 5-10 minutes).  The mixture should have fluid and if it has cooked off add some more water.  There needs to be some liquid to coat the udon noodles. Add the bok choy as you add the udon noodles.  Once cooked sprinkle with the sesame seeds.

Miso Sesame Lemon Grass Tilapia

Just want to say that this fish was full of flavour.

Miso Sesame Lemon Grass Tilapia

-2 tablespoons of coarsley chopped lemon grass
-2 tablespoons sesame oil
-1 tablespoon miso paste
-2 tablespoons maple syrup
-2 tablespoons Sake
-the zest of a lemon
-the juice of 1/2 lemon
-1 x 1 piece of ginger finely grated
-1 tablespoon of peanut butter (optional)
-2 tilipia fillets

-Mix all ingredients together and allow to marinate on the fish for 20 minutes.  Bake at 400 for 10-12 minutes.

Mussels in a Yellow Thai Curry Coconut Soup

Mussels in a Yellow Thai Curry Coconut Soup

-1 tablespoon butter
-2 onions chopped
-1 tablespoon lemon grass
-1 teaspooon finely grated ginger
-2 cloves of garlic
-1 cup white wine
-1 can of coconut milk
-1 cup broth (veggie or chicken)
-2 tablespoons yellow thai curry paste
-1 tablespoon soya sauce
-4-5 pounds of fresh mussels, washed well.
-jest and juice of 2 limes
-2 green onions chopped
-fresh cilantro

-in a large pot with a lid, melt butter on medium heat and add onions chopped.  Once the onion is cooked, add lemon grass, ginger, broth, wine, curry paste, coconut milk, lime juice and zest, and soya sauce.  Allow the flavours to blend and stir often.  Once all the spices are mixed together, bring to a boil and add mussels, cover.  Cook for about 10 minutes.  Only eat the mussels that are completely open.  Serve soup and top with green onions and cilantro.

Sesame Lime Peanut Lotus root Bean Sprout salad with Udon Noodles

This salad is filled with amazing flavours, all unique, but balance each other, the sesame seeds, zest of lime, maple syrup for sweetness and peanut butter.  Crunchy with the bean sprouts, lotus root, celery and carrots.  Every colour of the rainbow in this dish.

Sesame Lime Peanut Lotus root Bean Sprout salad with Udon Noodles

-sesame seeds and raw peanuts

-1 tablespoon sesame oil
-Lotus root 1 sectioned, peeled and slices
-1 piece of ginger chopped (about 1 inch by 1 inch)
-1 tablespoons tamari soya sauce
-udon noodles
-4 green onions

-in a frying pan pan fry peanuts and sesame seeds.  Set aside to cool.  In the same frying pan add the sesame oil and the lotus root, I chopped it into smaller bite size pieces.  allow to cook until dark on both sides, add the chopped ginger, tamari soya sauce and water to cover the lotus root.  Allow to cook down then add the ready to go udon noodles, I also chopped so they would be bite size. Add the green onions closer to end.  Once everything is coated with flavour, set aside to cool, there should be no liquid in the pan.

-3 cups of bean sprouts
-1 carrot cut up like match sticks
-2 ribs of celery chopped
-1/2 purple onion
-1/2 red pepper
-zest of 1 lime
-the roasted sesame seeds and peanuts

-in a large bowl place all these ingredients, once the lotus root is cooled add to salad.

Dressing

-3 tablespoons peanut butter
-1/2 teaspoon chili flakes
-juice of 1 lime
-2 tablespoons sesame oil
-1 teaspoon rice vinegar
-1 tablespoon maple syrup
-1 tablespoon olive oil
-1 teaspoon fresh ginger grated
-1 teaspoon tamari soya sauce

mix all together and spread over salad.

Sesame Butternut Squash Soup with Orange and Coconut Milk

I love the autumn, it is a time of year to be eating squash, stews and soup.  This soup is hearty, delicious and fills your home with lovely scent.  I know this is the second orange soup, but it is also that time of year to catch colds.  My full time job is as a nurse and I am always mindful of this time of year.  The flavours of squash and orange compliment each other, then top with sesame seeds to add depth to the dish.

Sesame Butternut Squash Soup with Orange and Coconut  Milk

-1 tablespoon sesame oil
-2 onions chopped
-1 medium butternut squash
-900ml of veggie broth
-1 teaspoon fresh grated ginger
-zest and juice on 1 orange
-1 can of coconut milk

roasted sesame seeds to top.

In a pot add oil and onions, on medium heat.  Allow to cook until soft, then add the butternut squash peeled, seeded and cut into chunks, and the veggie broth.  Allow to cook until it is soft, add the ginger and coconut milk, zest the orange and the juice.  Allow to simmer on low, purée until smooth and top with roasted sesame seeds.  It could be cooking in about an hour or left to simmer on low for a few hours.

I could smell the soup down the hallway in my apartment, so I like to let it simmer.

Roasted Veggies with Burdock Root in a miso ginger sauce

So, my philosophy is cook and experiment, if it doesn't turn out order in...when I was cooking this dish, I was reaching in the cup...board for some spices and the bag of cinnamon fell into this and was added... unexpectedly, so I went with it and it turned out amazing.

Roasted Veggies with Burdock Root in a miso ginger sauce

1 tablespoon oil
1 sweet potato
1 small beet
2 purple onions chopped
2 celery stalks chopped
1/2 red pepper
1/2 cup burdock (gobo) root
a handful of mushrooms
chili powder
1/4 cup roasted almonds

In a large frying pan add the onion, celery, burdock root, sweet potatoes with oil at medium heat.  Pan fry till sweet potato browned on both sides.  Then add beets, cook until soft.  Add the mushrooms and peppers.  Sprinkle with chili powder.  Then continue cooking.  Add sauce below and cook until flavour even throughout.  Top with roasted almonds.

sauce

2 tablespoons miso paste
1 tablespoon ginger grated
1 teaspoon tamari
sprinkle of cinnamon

 Total cooking about 35 minutes.

Sesame Peanut Butternut Squash Soup with Coconut Milk

Sesame Peanut Butternut Squash Soup with Coconut Milk

-1 tablespoon sesame oil
-3 onions chopped
-1 large butternut squash
-900 ml of veggie broth
-1 tablespoon soya sauce
-1 tablespoon yellow thai curry paste
-1 can coconut milk
-2 tablespoons peanut butter (natural peanut butter)
-1 teaspoon fresh ginger grated
-1 teaspoon brown sugar
-pepper

in a large pot add sesame oil, onions and cook until onions soft.  While the onions are cooking, peel and chop the butternut squash in small squares.  When the onions are soft add the butternut squash and allow to cook in the sesame oil/onion mixture for about 5 minutes.  Then add the vegetable broth, soya sauce, yellow Thai curry paste and bring to a boil.  When the squash is soft, add the coconut milk and ginger, brown sugar and peanut butter.  Allow to cook together and then either use a hand blender or regular blender until puréed.  Add pepper as per your own taste.  I like my soups to simmer all day, just adds the amazing smell throughout the house.

-sesame seeds black and regular toasted in a frying pan and top soup with them.

Raspberry Salmon with a Raspberry Lemon Ginger sauce

This is my favourite salmon recipe yet.  It was incredible.  I had left over raspberry sauce which I combined with plain yoghurt for breakfast the next day.  The sauce takes a while to cook.  About 30 minutes.

Raspberry Salmon

-Atlantic salmon (I cooked about 2 pounds of salmon)

-1 oz dark rum

-2 tablespoons raspberry vinegar

-the zest of 1 lemon and juice

In a casserole dish place fish skin side down and place the zest of lemon on top of fish.  In a bowl mix the rum, raspberry vinegar and lemon juice.  Pour over fish and cook at 425 for 10-15 mins.

Raspberry Lemon Ginger Sauce 

-1 pint of  raspberries

-the zest and juice of 1 lemon

-2 tablespoons raspberry balsamic vinegar

-1 tablespoon fresh ginger

-2 tablespoons maple syrup

-2 tablespoons brown sugar

-1 cup red wine or cranberry juice

-in a sauce pan add raspberries, zest of the lemon, ginger, maple syrup, brown sugar and wine or cranberry juice.  Cook on medium to create a thicker sauce.  Serve on top of the salmon

Yesterday (meal ideas)

Yesterday I was working and my friend sent me a message....I need some inspiration for dinner.  I have asparagus and 2 coloured carrots.  I suggested that she roast almonds dry in a frying pan with soya sauce and fresh ginger grated, when browned and removing almonds from heat to drizzle with maple syrup.  The asparagus to be panned fried with ginger soya sauce and maple syrup and top with roasted almonds.  I suggested chicken backed in oven with peppercorn goat cheese covered, he was unable to find peppercorn goat cheese but purchased herbed goat cheese.  The carrots she roasted in the oven with potatoes and spices...an amazing delicious meal with very little work...the roasted almonds covered with maple syrup is a favourite of mine.  Her dinner was delicious and I helped to inspire a home cooked meal to be shared with her and her soon to be hubby

Baked Brie

Last night I made an amazing baked Brie...


I use a French onion soup bowl to bake the Brie.  


T's Baked Brie


-2 ripe pears
-brown sugar
-cinnamon
-fresh grated ginger
-splash of white wine

in a frying pan on medium heat add pears, brown sugar, cinnamon, and grated ginger cook until soft and add a splash of white wine, let liquid thicken.  I cut my Brie in half, placing in soup bowl I put a layer of the pears and place top portion on top.  I top Brie with more pears and cover with foil.  I bake at 350 for about 20 minutes until rind is melted

my red curried sweet potato soup with coconut milk and pineapple

Good morning, It is a beautiful day here in Toronto.  I am on my way out to a park to spend time with my kids.  Before I go I was asked to post my red curried sweet potato soup with fresh pineapple and coconut milk.


I love my Dutch oven, as I have never burnt anything in it.  It is an essential thing in my kitchen...you can leave things simmering all day without worrying to have to stir all the time.


T's Red Curried Sweet Potato Soup 


-3 sweet potatoes peeled and chopped into your desired thickness, I like mine to fit on a spoon
-2 tablespoons olive oil
-2 yellow carrots sliced like coins
-2 small onions sliced
-2 cloves of garlic minced
-1 shallot chopped
-4 tablespoons of red curry paste (depends on your level of spiciness)
-1 tablespoon lemongrass chopped
-1 tablespoon cumin
-1 teaspoon grated ginger
-3 or 4 fresh basil leaves
-2 or 3 kaffir lime leaves
-chilli oil if you have
-1 lime squeezed
-2 cups of fresh pineapple in chunks
-500ml of veggie or chicken broth
-1 can of coconut milk
-fresh cilantro chopped to garnish


-in a large pot over medium, add olive oil, sweet potato, onions, carrots, cook until onions are clear, add shallots and garlic and cook for a few minutes add the red curry paste and mix with veggies, add the lemon grass, ginger, cumin, basil, kaffir lime leaves, pineapple, broth and coconut milk.  Reduce to simmer for an hour to allow all flavours to infuse.  You can add chunks of chicken as well.  


Also if you have the ability to purchase a can of AROY-D Red Curry then you can add this can and omit from curry paste down to chili oil.  (this is what I do when rushing)  The prep time is about 10 minutes, cooking about 1 hour and a half.  


The pineapple sweetness with the heat of this dish is just incredible.  One of my favourite soups.  Sometimes I also throw in chopped waterchestnuts or bamboo shoots.

Yellow Thai Curried Chicken with coconut milk

So tonight, I am not actually doing the cooking, I have a friend who is cooking with me.  I helped with some prep work.  It is nice to have a break from the kitchen


Yellow Thai Curried Chicken with Coconut Milk


1 bay leave
1 cinnamon stick
2 tablespoons yellow curry
1 chili pepper chopped
3 shallots
3 cloves of garlic
2 tablespoons of minced ginger
1/2 cup chicken broth
3 chicken breasts chopped (you can use thighs or drumsticks)
1 can of coconut milk
4 potatoes
2 medium sized tomatoes
1/4 cup of cilantro
2 tablespoon fish sauce or tamari


In a frying pan dry fry the spices on medium-high heat.  Add the chili pepper, shallots, garlic, and ginger, for 1 minute stirring constantly then add chicken and potatoes.  Stir for a few minutes.  Add the chicken broth and the can of coconut milk.  Bring to a boil, then reduce to a simmer until potatoes and chicken cooked.  Add the tomatoes about 10 minutes before cooked.  serve over rice or noodles and top with fresh chopped cilantro.

 Bring to a boil

Add tomatoes at end, and cook for about 10 minutes

Fresh Cilantro

Miso Ginger Rum Salmon

Good evening everyone, I just finished another busy 12 hour day at work.   I have made a colourful dinner tonight.  In fact I think I have covered all the colour in the rainbow.  Tonight I have started with a mixed lettuce salad with cranberries, purple carrots, peppercorn goat cheese and red pepper.

Then I pan fried king oyster mushrooms with onions, purple and orange carrots, in a frying pan in a small amount of butter until mushrooms golden brown.  Then I added red wine.  (I always keep wine that has outlived it's drinking days for recipes like this) I also added chopped garlic, ginger and scallions.

I also added quinoa from dinner last night at the end to warm up.

I made a delicious Miso Ginger Rum Salmon.


T's Miso Ginger Rum Marinate


Red miso past 2 tablespoons
1 shot of 1919 Rum (expensive but delicious) 
squeeze the juice of half a lemon
squeeze the juice of half a lime 
2 tablespoons brown sugar
2 tablespoons tamari soy sauce
1 teaspoon minced fresh ginger
2 teaspoons olive oil


Marinate fish
Cook at 350 covered for 10-15 minutes

I also made my mango salsa...  Here is the dinner all together

Cooking is at once child's play and adult joy. 

And cooking done with care is an act of love.”

Craig Claiborne, ‘Craig Claiborne's Kitchen Primer’

Raw Beet and Carrot Salad

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” 
― Julia Child, My Life in France

Enjoyed dinner with a friend...made raw beet and carrot salad, Green Leaf Salad and European Sea Bass, Oyster mushrooms sautéed with Onions, Garlic and Ginger served over quinoa.  This is my recipe that I made up while making the salad.

Raw Beet and Carrot Salad


1 red beet peeled and sliced finely
1 rainbow beet peeled and slice finely
1 yellow carrot peeled and slice finely
1 orange carrot peeled and slice finely
3 tablespoons olive oil
3 tablespoons apple cider vinegar
1/2 teaspoon grated fresh ginger
1/4 cup OJ
1/2 lime squeezed
1/2 lemon squeezed
2 tablespoons maple syrup
1/4 cup cilantro chopped

sliced finely as if grated, mix all ingredients in bowl and allow to marinate for an hour.
garnish with small amount of extra cilantro

 My salad was mixed greens with fresh cranberries and strawberries and topped with peppercorn goat cheese.  I used same mustard dressing.