18 February 2013 Easy Basmati Rice

Easy Basmati Rice

February 18, 2013 By

Basmati RiceMy dad, Jean-Guy, makes the best Basmati rice, period. It’s light, fluffy and delicious served with just about anything. He’s passed the recipe to my brother-in-law, Etienne, who’s been kind enough to share it with me.

Ingredients:

  • 2 cups Basmati rice
  • 4 cups water
  • 2 Tbsp. butter or margarine
  • 1 tsp. salt
  • 1 bay leaf

Directions:

  1. Using a fine mesh strainer, rinse the rice under running cool water for 1 minute.
  2. Add the water, butter and salt to a medium saucepan and bring to a boil over high heat.
  3. Add the rice to the water and boil for 1 minute, stirring constantly. Add the bay leaf, cover the pan, turn the heat to low and cook without removing the lid for 35 minutes.
  4. Remove from the heat then fluff with a fork gently.

Makes 6 servings.

Filed Under: Asian, Entrees, Sides Tagged With: ,
6 June 2012 Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

June 6, 2012 By

Yum – lettuce wraps! It’s summer and a time when I try to use the kitchen oven as little as possible and the grill as much as possible. It’s also a time when I enjoy lighter fare that can be whipped up in a flash. These lettuce wraps are easy to prepare and lets the whole gang participate in the final dish – fun! Don’t forego fixing this dish because you don’t have time to grill the Asian Whole Grilled Chicken, simply pick up a grilled chicken at the supermarket.

Ingredients:

Directions:

  1. Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook for 3 minutes, until slightly softened. Add the mushrooms and continue cooking for 5 minutes over medium heat. Set aside.
  2. In a large bowl, combine a cup of peanut sauce, the sesame oil and the Sriracha.
  3. Boil the noodles according to package directions, drain and add to the peanut sauce in the bowl. Toss the noodles well with the peanut sauce to fully coat.
  4. Add the onion and mushroom mixture to the noodles and toss to combine. Serve at room temperature. If the noodles cool down too much before serving, simply heat them up for 20 seconds in the microwave.
  5. Give each person 2-3 lettuce leaves to use as wraps to contain the noodles and chicken. Extra peanut sauce can be used as additional dressing in the wraps.

Serves 4 people.

Notes:  You can find fresh Chinese noodles in the bagged salads section of your supermarket or at Asian markets.

 

Filed Under: American, Asian, Chicken, Entrees, Japanese, Sandwiches, Sides, Vegetables Tagged With: , , , ,
5 June 2012 Thai Peanut Sauce

Thai Peanut Sauce

June 5, 2012 By

I’ve developed a real affinity for peanut sauce over the last ten years and could pour it over almost anything.  This peanut sauce recipe makes a ton – three cups – and will keep in the refrigerator for up to a week.  It’s great over chicken, shrimp, and pork or used as salad dressing.

Ingredients:

  • 1 cup creamy peanut butter
  • 1/3 cup lime juice
  • 1 14 ½-ounce can chicken broth
  • 2 Tbsp. brown sugar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. freshly minced ginger
  • 1/2 tsp. red pepper flakes

Directions:

  1. Place all the ingredients in a heavy-bottom saucepan over medium heat and simmer for 10 minutes, stirring occasionally.  Cool then refrigerate until ready to use.
  2. If the sauce becomes too thick after cooling, simply thin it with a tablespoon of water or chicken broth.

Makes 3 cups.

Notes:  Do not use freshly ground peanut butter.

 

Filed Under: Asian, Sides Tagged With: , , ,
3 April 2012 National Chocolate Mousse Day – Celebrate with Tofu

National Chocolate Mousse Day – Celebrate with Tofu

April 3, 2012 By

National Chocolate Mousse Day is today and thought I’d share a delicious, yet healthy, way to celebrate.  While traditional mousse and pudding recipes often require large amounts of whipping cream and butter (delicious in many instances), using tofu provides a healthier alternative that’s still decadent in flavor.

Ingredients:

  • 1 package 14 oz. House Foods Soft Tofu
  • ¾ cup of semi-sweet chocolate chips
  • ¼ cup of milk (can substitute coconut milk)
  • ½ Tbsp. vanilla
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground cardamom (optional)

Directions:

  1. Open the tofu package and strain water.  Remove the tofu from package and pulse in blender until smooth, about 1 minute.
  2. With the stove on low, melt the chocolate chips and milk in a pot, stirring until smooth, about 3-4 minutes.
  3. Add the tofu to the chocolate mixture and stir until completely incorporated.  Stir in vanilla, cinnamon and cardamom, if using.
  4. Quickly remove from heat and spoon in 4-6 individual cups.  Cool completely then refrigerate until it becomes thick like a mousse, about 2 hours.

Serves 4-6.

Notes:  Add your own personal twist to this recipe by considering some of the suggestions below:

  • Top the pudding with toasted slivered almonds or other nuts, coconut shavings, or cocoa powder
  • Replace the 1 tsp. ground cardamom with ½ tsp. chili powder for a spicy Mexican Chocolate Mousse
  • Add a little agave nectar for an even sweeter pudding

 

Filed Under: American, Asian, Chocolate, Desserts Tagged With: , , ,
12 March 2012 Garlic Growing – What You Need to Know

Garlic Growing – What You Need to Know

March 12, 2012 By

Dad's Asian Tempest Garlic

Every time I visit my dad in Quebec, he boasts about the garlic he grows.  It’s something he’s proud of and the last time I was there, he gave me a whole bag to bring back.  The variety he uses is the Asian Tempest – powerful with a long shelf life once harvested.  I’ve been researching garlic growing and it’s beyond easy.

Some tips and facts of growing garlic:

  • Garlic is grown from the single cloves.  Each clove produces one plant with a garlic bulb.
  • When planting garlic, pick a sunny spot where the soil isn’t too damp.
  • In regions with cold winters, plant garlic in the fall for harvest the following summer.  For warm regions, store garlic in a cool place for about 3 weeks before planting to trigger proper sprouting.
  • The closer apart garlic is planted, the smaller the bulbs will be at harvest.
  • It’s time to harvest when the plant’s leaves begin to turn brown.
  • Garlic can be planted with other flowers and vegetables.
  • Garlic must be dried properly or it will rot.  After harvest, bulbs should be hung up in a cool, dry place for 1-2 weeks.

Happy growing!

Veronique

 

Filed Under: American, Asian, Canadian, Other Neat Things, Vegetables Tagged With: , , , ,

7 Fish and Seafood Recipes to get you Through Lent

February 24, 2012 By

Lent is the 40-day period before Easter when practicing Christians abstain from eating meat on Fridays.  During this period of penance which starts on Ash Wednesday and ends of Easter Sunday, it can be difficult to stay creative with non-meat options.  Here are seven fish and seafood recipes to get you through the seven Fridays of Lent.

Cheers,

Veronique

 

Filed Under: American, Asian, Canadian, Entrees, Fish, French, Italian, Pasta, Seafood Tagged With: , , ,
10 January 2012 Salmon with Brown Sugar Glaze

Salmon with Brown Sugar Glaze

January 10, 2012 By

I came home from a business trip Saturday night to find my guy having planned meals for every night this week.  How great is that!!?

For dinner last night, he prepared salmon on the grill with this really great glaze on it that was inspired by a recipe by Bobby Flay.  He reserved some of the glaze and drizzled it over steamed green beans for a tasty and simple side dish.

Ingredients:

  • 3 Tbsp. brown sugar
  • 1 Tbsp. maple syrup
  • 2 Tbsp. butter
  • 1/4 cup Dijon mustard
  • 2 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 Tbsp. finely chopped ginger
  • Vegetable oil
  • Salt and pepper
  • 2 salmon fillets, 6 ounces each

Directions:

  1. In a small saucepan over medium-high heat, melt the brown sugar, maple syrup and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger.  Let cool.
  2. Preheat grill to medium heat.  Brush salmon skin with vegetable oil and season with salt and pepper to taste.  Place the salmon skin side down on the grill. Brush some of the glaze over the salmon fillets.  Grill for 10 to 12 minutes to medium doneness, with the lid of the grill closed.

Serves 2.

Notes:  You’ll have some glaze leftover.  Brush additional glaze over the grilled salmon and drizzle over steamed vegetables or boiled potatoes.

 

 

Filed Under: American, Asian, Entrees, Fish, Maple Syrup Tagged With: , ,
1 August 2011 4-Course Fish and Seafood Tasting Menu Dinner

4-Course Fish and Seafood Tasting Menu Dinner

August 1, 2011 By

Those of you who follow my blog have read about the tasting menu dinners I sometimes host at my home.  This weekend, I decided to do a four-course fish and seafood tasting menu dinner for two featuring some fresh produce and herbs from my garden.

Here are the dishes I served:

Lump Crab & Yellow Tomato Coulis Shooter

Course #1:  Yellow Tomato Coulis and Lump Crab Shooter

I have beautiful yellow tomatoes ripening in my yard that I absolutely love.  They are sweet and fresh and simply delicious.  For this easy starter, I pureed a couple medium yellow tomatoes with excellent olive oil, a few basil leaves, sea salt and freshly cracked pepper in a food processor.  I served about ¼ cup of this golden elixir in a shot glass topped with a tablespoon of lump crab meat and a tiny basil leaf.

Scallop Crudo

Course #2:  Scallop Crudo

I love crudo (“raw” in Italian) dishes in the summer.  In essence, crudo dishes feature raw fish or seafood ‘cured’ in citrus juice, olive oil, salt and sometimes vinegar.  For those who are not fans of raw fish or seafood, this preparation allows the seafood or fish to cook in the acidic liquid, so give it a try!

I sliced large scallops thinly then cured the slices in a combination of orange and lime juices, a splash of red wine vinegar, sea salt, top quality olive oil, thinly sliced Thai chilies and fresh cilantro leaves.  Absolutely fabulous!

Lobster Tail Risotto

Course #3:  Lobster Tail Risotto

Risotto is uber popular at my home, so knew I had to prepare it for this special meal.  I grilled a 10-ounce lobster tails for 5 minutes, then removed from the shell and sliced carefully.  I made risotto with tons of butter, olive oil, elephant garlic and yellow onion, and then topped the luscious concoction with the lobster tail slices.  Not a bad dish!

Fish Three Ways

Course #4:  Fish Three Ways

I love the idea of serving three fish dishes on one plate. I opted for cod, salmon and yellow fin tuna – pale white to deep red fish.  The cod was marinated in sesame oil, miso and ponzu then lightly sautéed and served over steam soy beans.  The salmon was Dijon mustard and maple syrup-glazed and grilled on a cedar plank then served over leftover glaze.  The tuna was marinated for a short while in steak sauce then grilled to medium rare and served over Taboule salad.  Great flavor and visual contrasts!

Doing this type of meal for two people or six people isn’t difficult.  One needs to make a list of the dishes and accompaniments to be served, make as many of the dishes in advance (or at least prep the dishes) as possible and know what you’ll plate everything on!

Let me know if you try your own tasting menu dinner – cheers!

Veronique

Filed Under: American, Asian, Entrees, Fish, French, Italian, Japanese, Pasta, Seafood, Starters, Vegetables Tagged With: , , , , ,
6 February 2011 Asian Meatball Stew

Asian Meatball Stew

February 6, 2011 By

Asian Meatballs

My dad’s mother, Antoinette, raised 10 kids on limited financial resources and managed to provide healthy meals while stretching her food budget.  Even now, if someone happens to stop by her home unexpectedly around lunchtime, she keeps them for a meal consisting of a soup, salad, entrée and dessert!  At the young age of 87, Grandma’s finally sharing some of her family-favorite recipes, and here’s one for Asian Saucy Meatballs that she serves over white rice.

Meatball Ingredients:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large onion, chopped
  • 1 tsp Chinese 5 Spice powder
  • ½ tsp each salt and pepper
  • 12 saltine crackers, crushed

Sauce Ingredients:

  • 1 12-ounce bottle chili sauce
  • 1 cup water
  • ¼ cup brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp mustard, yellow or Dijon

Meatball Directions:

  1. In a large bowl, combine all the ingredients and form golf ball-size meatballs.
  2. Place meatballs in a single layer in an oven-proof dish.

Sauce Directions:

  1. Heat oven to 350 degrees.
  2. In a medium bowl, whisk all the ingredients.
  3. Pour sauce over the meatballs, cover dish with aluminum foil and bake for 1 hour.

    Uncooked Meatballs

  4. Serve over white rice.

6 servings, about 20 meatballs.

Note: Finished product freezes well.  Recipe can be made in a slow cooker – cook meatballs in sauce on low for 6-8 hours.  You’ll see from the uncooked meatballs photo that the onions are roughly chopped.

Filed Under: Asian, Canadian Tagged With: , , ,

Asian Whole Grilled Chicken

June 3, 2010 By

Like to entertain but not a master in the kitchen (or at the grill)? I have a fantastic grilling idea for you that will take about 5 minutes to prep, cooks virtually unattended on the grill and is sure to impress your guests.

Ingredients:

  • 4 pound whole chicken
  • 12 ounce bottle of ginger salad dressing

Directions:

  1. Wash the chicken under running water (remove bag with organs if inside the chicken). Pat dry with paper towels.
  2. Lay chicken breast-side down on a cutting board.  With heavy-duty scissors, cut along each side of the chicken’s backbone, discarding bone when finished. Grabbing each side of the cut back, flatten chicken by cracking it open.
  3. Marinate flattened chicken in ginger salad dressing for 2 hours, then remove excess dressing with your hands.
  4. Heat gas grill to medium.  Lay chicken, breast-side up, on the grill, close the lid, reduce heat to medium-low and cook for 25 minutes. Flip chicken over using tongs and cook an additional 25 minutes on the breast side.
  5. Remove chicken from the grill once the internal temperature of the thickest part of the leg reaches 170 degrees on a meat thermometer, cooking in 5-minute intervals past the original 50 minutes until done. Tent cooked chicken with foil for 15 minutes on a platter to rest. Cut chicken in portion-size servings. Enjoy!

Notes: Feel free to substitute ginger dressing with Italian, Greek or other non-sugar based dressing for fun variations.

Filed Under: American, Asian, Chicken, Entrees Tagged With: , , , ,
« Previous Page