Recipe: Chili-Lime Shrimp

I'm so excited to share that this season I will be teaming up with President's Choice to bring the Lifestyle File recipes to Loblaws locations across the Greater Toronto Area. I'm pretty excited to be back in a classroom and to share my love of food and the culinary arts with more people.
I really think food brings people together and it is a common topic regardless of age, location or any other demographic. My students made my first class such an enjoyable experience and I'm really looking forward to the next time I'm back in the Loblaws kitchen.

Thought I'd share one of the recipes that I shared in my first class. I did a Chili Lime Shrimp and paired it with PC's recipe for Southwest Succotash. Both dishes had lime and cilantro and paired together really nicely. You can also serve this shrimp with a salad and some rice for a filling meal.

Shrimp is a great lean protein and I feel the flavours in this recipe really punch it up quite a bit. I got some great feedback from my students who ate it during class, hope you enjoy it too!

Chili-Lime Shrimp

1 pkg PC Brand Raw Jumbo Black Tiger Shrimp, deveined and shell on (18-20 pieces)

2-3 cloves garlic, chopped

1 jalapeno pepper, seeds removed and diced

1 tsp cumin powder

¼ cup olive oil

2 limes, juiced

1 tsp lime zest

1/3 tsp salt

3 tbsp chili powder

chopped cilantro leaves to garnish

1)Preheat oven to 400 degrees Celsius

2)Line a baking sheet with foil paper (this makes for easy clean up later)

     3)Place all the ingredients (except the shrimp and cilantro) into a large bowl

    *Taste your marinade (it should be a little salty and spicy with a tang

4) Leaving the shells on the shrimp add them to the marinade, making sure they are coated with the mixture

5) Cover and let the shrimp sit in the fridge for 30 minutes to an hour

6) Line the shrimp up on the baking sheet and place in the oven for 15-20 minutes

7) When the shrimp are an even pink colour they are cooked

8) Arrange the shrimp on a platter or plate and sprinkle some chopped cilantro leaves on top
9) Squeeze some more fresh lime on top of the shrimp right before serving to brighten the flavours

Serve with rice and Southwest Succotash

This recipe can easily be adapted to cook on a grill and would also make a great stuffing for tacos (but take the shell off before marinating)

How to: Make Your Breakfast..at Night!

No matter how much I try, I'm just not a breakfast person... except on weekends when I live for brunch. But on weekdays (when it really counts) it's hard for me to leave myself enough time to have a substantial meal before I rush out the door. As we all know, breakfast is the most important meal of the day and as such...I had to get on board with it somehow.

Cue the Girl Guide value of being prepared!
I find that if I think and prep ahead, I am more likely to ensure I am getting a healthy and hearty breakfast...even if I'm pressed for time in the morning.

Here I share my favourite recipe to make ahead of time...especially when I know I have a busy day ahead. This is a healthy, delicious way to ensure you are getting your morning nutrition before the day gets away from you. Hope you enjoy making this at home and that it helps make your mornings just a little easier.

Much Ado About Matcha!

Lately as we have had more spring weather,  I've been looking to a lighter, fresher hot drink when I need a little morning or afternoon boost. It's one of the reasons I have come to be so in love with Matcha.

Matcha is traditionally used in Japanese tea ceremonies and is a very concentrated form of green tea. The leaves are carefully ground into a powder that ends up having a creamy texture.

To understand matcha, we first have to know a little more about green tea.

Green tea is appreciated across the world for its many health benefits. It goes through minimal processing which makes it very attractive to those who are interested in health and nutrition.
Green tea contains catechins which are powerful antioxidants. As a refresher- antioxidants are your bodies defenders. They are chemical compounds that can prevent and ward off aging and disease.
Green tea is full of them. Green tea is also known to improve blood flow, lower cholesterol, stabilize blood sugar and some studies have even shown it prevents the formation of plaques on your brain which can lead to the onset of Alzheimer's disease. Pretty powerful stuff.

Some people also believe that green tea can help in weight loss. While there is no scientific evidence to support that claim, if you choose green tea instead of drinking sugary juices or colas, you will definitely consume less calories and inadvertently trigger weight loss or weight maintenance.

On to the "matcha" talked about.... (ha ha)

They say that one serving of Matcha has the equivalent health benefits of ten cups of regularly brewed green tea (in terms of the nutritional content). It is the highest quality of green tea available for consumption. When you drink it, you are drinking the entire leaf after it has been steamed, deveined and ground into a fine, rich powder. Since you are drinking the whole leaf, you receive 100% of the nutrients available. It is said to contain 137 times more antioxidants than green tea does.

Additionally, matcha boosts metabolism, is rich in fiber, chlorophyll (great for detoxing), vitamins, lowers cholesterol and blood sugar, prevents disease and is a source of vitamin C, zinc and magnesium. Matcha is also said to improve your concentration and improve your mood. In short- it's one of the most powerful superfoods out there.

Matcha has more antioxidants than (ready for a mini brain explosion?): goji berries, blueberries, spinach, acai, broccoli and pomegranate! So the question is...why are you not yet making this a part of your daily life?

Matcha is super simple to make and tea shops as well as asian grocery stores sell whisks and wide bowls that will help you to prepare your matcha at home. While I love the taste of it and think it's delicious, I think matcha is an acquired taste. So before you spend money on the tea and accessories, try it out at a cafe or tea shop.

If you are a fan, it's super simple to make at home.

How to Make Matcha

You will need:
a wide, flat bottom bowl, a bamboo whisk, matcha tea powder, a scoop or spoon and hot water

1) Place a tea scoop or 1/2 tsp. of matcha powder into the bowl
2) Add a little hot water (about 2 ounces) and whisk it with a fast motion, back and forth until it combines and becomes frothy
3) Add more water to make the tea the consistency you are looking for
4) Transfer it to a cup and enjoy

Traditionally, matcha is enjoyed without any additional ingredients, but you can add hot milk to make a latte, a sweetner, or even ice if you'd like to enjoy an iced matcha.

Matcha is also added to smoothies, milkshakes, sifted onto cake and desserts...the list goes on and on.
Hope you enjoy making matcha at home! Would love to know what you think of it in the comments below!

Panko-crusted Masala Cauliflower Steaks

This week I'm going meat-free and eating delicious, flavourful vegetarian food has become an exciting project to work on. I walked up and down the aisles of my local grocery store looking for inspiration and found it in the international foods aisle where my eyes happened to rest on panko crumbs. They are so easy to work with and add an instant crunch to whatever you're working with. This recipe for masala panko crusted cauliflower steaks will be sure to please the most skeptical vegetarian, but as it really brings the heat--don't be afraid to dial down the amount of spices if you are into a more milder flavour or pair it with something cooling like a cucumber-yogurt dip. Enjoy!

Ingredients:

Cauliflower 

Panko bread crumbs 

Masala mixture-

1/3 tsp garam masala

1/3 tsp corriander powder

1/3 tsp cumin powder

1 tsp tandoori powder

Juice of half a lemon

2 tbsp olive oil 

Salt to taste

Chilli flakes to taste

Mix the spices, oil and lemon juice.

Cut cauliflower into 1 inch thick steaks and baste with the masala mixture and spread them out on a baking sheet.

Roast in the oven at 375 degrees for 20 minutes or until the cauliflower is tender.

Sprinkle Japanese-style panko crumbs on the cauliflower steaks, creating a crust. 

Continue to bake the cauliflower for 5 more minutes, carefully watching to make sure the panko is crisp but not burnt. 

Enjoy and serve with cucumber yogurt dip, corriander chutney or as an accompaniment to a salad.

Persimmon, Prosciutto and Arugula...oh my!

Today I am sharing a recipe that is perfect for entertaining as it is quick, easy and it is great as a make ahead appetizer but also looks impressive and tastes delicious.
In my opinion, that makes it a total win!

I love that this app keeps me out of the kitchen and leaves my guests feeling like it's a special occasion.
It truly can't be easier and while we are still enjoying the end of persimmon season, we might as well use them when we entertain.

Persimmon-Prosciutto Rolls

Preparation time: 10 minutes

Ingredients:

3 ripe persimmons

1 pkg prosciutto

a handful of arugula or mixed greens

Method:

Step One Peel the skin off a persimmon and cut it into slices about a centimeter thick and a few centimeters wide

Step Two Carefully remove a piece of prosciutto from the packaging. Be careful to pull the ham back very slowly as it tears easily

Step Three Cut the prosciutto into two long strips

Step Four Make a “bouquet” of a few pieces of arugula by holding them together at the ends

Step Five Place the lettuce bouquet and the persimmon onto the end of the piece of ham and slowly roll it while holding on to the other fillings. Roll the hall the way you would a piece of sushi or a place mat

Step Six Arrange your rolls on a  platter, keeping the “seam” side down on the plate

Recipe: Roasted Red Pepper Soup

Well, it's still winter. I think I'm pretty much over it as I can't wait for spring but I have to say, it's a good thing I love a good bowl of soup. Today, I'm sharing my recipe for Roasted Red Pepper Soup. It's light, flavourful and delicious. Perfect for a cold winter day and just so full of summer flavour. It kind of reminds me of a gazpacho, only hot and eaten in the winter, fall or anytime you are in the mood for a steaming hot bowl of deliciousness.

 

I made a quick video to walk you through the steps for making this soup at home. The key is roasting your own red peppers to bring out the delicious flavours. It takes very little time to do this and you can even roast some extra peppers and store them in olive oil for a quick antipasto. Add a couple of cloves of garlic or some fresh rosemary and chili peppers and you've got yourself a party.

Ah, I digress...here's what you need to make this Roasted Red Pepper Soup at home:

Roasted Red Pepper Soup

Preparation time: 15 minutes Total time: 35 minutes

Ingredients:

6 red bell peppers

3 cups of chicken or vegetable stock

1/2 cup of milk, cream or coconut milk

2-3 cloves of garlic, minced

olive oil

½ teaspoon of chili flakes

¼ teaspoon of cumin

2 tablespoons of fresh flat leaf parsley leaves, chopped

salt and pepper to taste

(you can also add one peeled and boiled potato to this if you'd like a hearty soup, just add it when you add your peppers)

Step One Cut the red peppers into halves and remove and discard the stems and seeds

Step Two place the red peppers cut side down on a lined baking sheet and drizzle with olive oil. Place them in the oven at 350 degrees for 15 minutes

Step Three Remove the peppers when the skins have shriveled and place them in a brown paper bag, set aside

Step Four In a stockpot, heat a few teaspoons of olive oil and add the cumin, salt and chopped garlic

Step Five Remove the peppers from the paper bag. The steam should have loosened the skins and they should be easy to remove with your fingers. Add the red peppers to the pot

Step Six Add the stock and allow the soup to come to a boil

Step Seven Using an immersion blender, blend the soup until it comes to the consistency you are looking for. I like this soup to be thoroughly blended (You can also blend this in batches in a counter top blender but make sure to vent the lid )

Step Eight Add the milk, cream or almond/coconut milk

Step Nine Check the seasoning and adjust the salt and pepper to taste

Step Ten Portion into bowls and garnish with some chopped parsley

Bon Appetite! 

A Food Adventure in Mexico!

Recently I had the opportunity to travel to Cabo San Lucas, Mexico! It was a beautiful tropical adventure and my first priority was of course to taste the tropics.
On the beach I got the opportunity and I haven't been able to get this taste of Mexico out of my head!
Even watching this video, makes me want to find a mango and prepare it in this way asap.

It will be super easy for you to make this at home as well!

This is a quick way for you to bring the tropics into your own kitchen. All you need is a little Korean chili (dry spice) and lime. If you ask me there is no better souvenir from a trip than a recipe you can make and taste that will bring the adventures back home with you! Click below to watch the famous fruit vendor from the beach make me my own bowl of tropical heaven. Enjoy! And thanks for joining me on this food adventure.

Butternut Squash Soup...in a blender

So I FINALLY used my Vitamix blender for what I bought it for today and the results were awesome! I made a fresh, homemade RAW hot soup at home in ten minutes. Don't have a fancy blender? 

You can still blend up a quick soup just like this in no time! 

On the weekend, roast up some butternut squash and keep it in the fridge in a sealed container. Then, on a night you are too tired to really cook, peel the skin off half an onion, chop an apple (cored) and put them in a blender with about 1/2 cup of chicken or vegetable broth. Blend it until it liquifies and then add your reserved roasted butternut squash, some fresh or dried rosemary and 2 cups more of the stock of your choice. Blend away before transferring to a pot to heat through and finish with salt and pepper and a little milk or coconut milk(if you're vegan). Dinner will be ready in half the time because you didn't chop your onion or squash and you didn't have to wait for it to cook on the stove.

Serve it with some bread or salad and it's perfect for a cold winter weeknight. 

How to roast your butternut squash:

1) using a few passes of a sharp knife (be careful) slice your squash in half lengthwise

2) using a spoon or a serated knife, remove the seeds from the squash

3)pierce the outer skin of the squash with a fork a few times (both halves)

4) place them flesh facing down on a baking sheet that is lined with parchment paper

5) allow the squash to roast in the oven at 375 degrees for about 20 minutes

6) when they are done the squash flesh will be a bright orange colour

7) allow it to cool a bit and then use a spoon to scoop out the roasted flesh of the butternut squash

8) reserve in a sealed container in the fridge for up to 4 days and use it in a soup or other dishes

Enjoy!

Love is in the air...

Valentine's Day is just around the corner, so of course- love is in the air.
I personally, love this time of year. There's something about white snow, red and pink window displays and chocolate that can put anyone in a good mood. One of my favourite things actually, is to see men both young and old crowding around the flower displays in grocery stores, trying to buy that perfect bouquet for their significant other.

I know some say it's a commercial holiday but to me, there ain't nothing wrong with something that makes you want to write a card, listen to a love song, pick a flower or cook something special for the one you love.

I always like to bake or make something a little extra special for those I love and so today is the perfect day to prep a few things in my kitchen for the day of love.

One of the most delicious and undoubtably symbolic foods at valentines is chocolate. Especially chocolate fondue. It's hard to work with at home if you don't have a fool proof technique. Chocolate can burn easily and the smell is anything but romantic. Many may think if they buy a "proper" fondue kit they will be all set. While it's great to have a nice fondue kit for dinner parties, I for one just don't have the space to store it in my teeny tiny kitchen cupboards.

So, this Valentine's Day I'm sharing with you my quick and easy tips for melting chocolate. I use this to make chocolate covered strawberries but you can also use this as a chocolate dip for pretzels or any other chopped fruit. If you want, you can even set up a fruit platter and have your special someone dip their own fruits with a small skewer or toothpick.

All you need to make this happen are chocolate chips, a medium size bowl, a spoon or small silicon spatula and a saucepan. I'm on a bit of a health kick so I chose to work with dark chocolate chips today. Dark chocolate (look for at least 70% cocoa) has great health benefits as it contains flavonols which are powerful antioxidants. Recent research has shown that a daily dose of dark chocolate can help lower and maintain blood pressure, increases blood flow to the brain and can help control stress. Plus- it tastes good. If, however you are not into dark chocolate you can use milk chocolate (I feel this is a little too sweet) or semi-sweet.

                                    

Fill your saucepan about 1/3 of the way with water and bring it to a simmer (low to medium heat). Place your chocolate chips (I'd use about half of a 250 g package) into the bowl and lower the bowl into the water. This is called a double boiler in the food industry. Using a double boiler is a great way to melt chocolate because it keeps the chocolate itself away from direct heat. Use your spoon or spatula to gently stir your chocolate chips until they melt.

Once your chocolate has melted (it really only takes a few minutes) you can dry off your bowl and add it to your fruit platter. You will want to heat your chocolate immediately before serving so you have ample time to dip away. If your chocolate does harden again, just bring it back to the double boiler and reheat.

If you'd like to make chocolate dipped fruit, use a skewer to dip the fruit into the boil once the chocolate has melted. Place the fruit skewer on a baking sheet lined with parchment paper. Keep dipping until your baking sheet or plate is full (you don't want your chocolate dipped treats to be touching each other) and then move it into the fridge to set. Once your chocolate has hardened, you can transfer your treats to a serving dish or pack them into a container to give as a gift.

"You're Mine"-estrone Soup

I'm not sure about where you live, but where I live- it's freezing this weekend! To beat the cold and stay warm, I'm making a hearty (Valentine pun-intended) minestrone soup for lunch. The perfect way to add a little extra love?

Heart-shaped carrots! (The how-to will be in my next post) The recipe is down below. You can easily make this a vegan soup, but I am so partial to a little grated cheese melting it's way into this hot, soupy deliciousness...I can't give it up! But this is a completely vegetarian dish. Enjoy!

Minestrone Soup 

Preparation time: 15 minutes Total time: 30 minutes

Makes 8 servings

Ingredients:

2 tablespoons extra virgin olive oil

½ of a bunch of spinach washed, chopped

4 cups of vegetable stock or chicken stock

1 can of kidney beans, drained and rinsed

2 celery stalks, chopped

2 carrots, chopped

1 onion, finely diced

2 cloves of garlic, diced

1 green chili pepper, chopped or ½ teaspoon of chili flakes

1 tablespoon of fresh parsely, chopped

2 tablespoons of tomato paste

2 bay leaves, dried or fresh

1 can diced tomatoes

3 cups of water or vegetable stock

½ cups of pasta of your choice, cooked

salt and pepper to taste

Method:

Step One Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, carrots, garlic and chili and cook for a few minutes until the vegetables have softened

Step Two Then add the tomato paste and stir to allow all the vegetables to be coated. Cook for 3-5 minutes

Step Three Add the beans, chopped tomatoes, salt and pepper and stir gently

Step Four Add the water or vegetable stock and increase the heat to medium-high, allowing the soup to cook for about 10 minutes

Step Five Arrange the Spinach and cooked pasta in bowls and spoon the hot soup over top, allowing the heat from the soup to gently cook the greens. Alternatively, if you plan to eat all of the soup in one sitting, you can add the greens at the very end of the cooking process in order to keep their nutritional content high and their colour a bright green. Garnish with a little chopped parsley and grated cheddar cheese (if desired)

Spaghetti Squash

I love squash of all types and now that winter is here I can't get enough of my favourite season veg. Spaghetti squash is super easy to prepare and when you use a fork to scrape the insides, it turns into veggie noodles that will leaving you feeling full and satisfied without excess carbs. It's a win all around: extra vegetables, less gluten, feel full...that gets a thumbs up from me!

So here's my favourite way to prepare spaghetti squash. Preheat your oven to 350 degrees. Using a sharp knife, carefully cut your squash in half. Scrape the seeds out and discard and then place both halves (skin side down) on a baking sheet.

 

Roast in the oven for 20 minutes or until the flesh of the squash feels tender to the touch. When it's done, remove it from the oven and use a fork to scrape the insides of the squash. The flesh should easily come away from the skin into a shredded pile of noodles. I find that one half of a squash is the perfect amount to create two servings of "pasta" but you can also add a little butter and salt and pepper and use the squash as a side dish. Overall, my real favourite way to eat this is as a pasta boat served in the skin itself and topped with marinara sauce and shredded cheese. Dee-lish. 

Spaghetti squash really is super easy to work with so I hope you will give it a try in your own kitchen. Or if you are comfortable with it already, I'd love to hear how you serve it at home! Please leave a comment below, would love to hear from you!

Tis the Season...So Eat With It!

Now that winter is here, it means the weather's changing and different fruits and vegetables are in abundance. While we will all always have our favourites, it is so important to eat seasonal fruits and vegetables whenever possible and here's why:

Seasonal produce that grows locally is inexpensive to buy. When a fruit is in season, it is widely available. When it's available locally and on every other corner, the shops can source it easily and quickly and therefore can keep up with the demand. In fact, they often have more of one particular fruit than they need and since every store has that same access to it, they lower their prices.

Seasonal produce tastes delicious. When you eat a fruit or vegetable when it was meant to be eaten and close to where it was grown, it ripens naturally on the tree or bush instead of on the back of a truck. That means it stays where nature intended it to for a longer period of time and is allowed to reach it's full taste potential. 

Seasonal fruits and veggies are also so festive! At this time of year, the sweet treats are abundant but nothing will fulfill my craving for something sweet and juicy like a persimmon or some jewel-like pomegranate seeds. 

While taste, price and accessibility is so important, the most important thing to me is the nutritional value. It's as if nature had intended us to eat what we are meant to at the right time...which is to say, at the time when we need it most. For example, pomegranates have tons of antioxidants and clementines and tangerines are filled with vitamin c. It seems to be more than a coincidence that these become naturally available during the peak of cold and flu season. Similarly, in the summer, we have access to cooling fruits like watermelon and cherries. 

So what fruits and vegetables are in season now? When you hit the grocery store or market, keep your eye out for fun winter favourites that add a festive touch to your plates and table. Some of my winter favourites are brussel sprouts, collard greens, sweet potatoes, kale, kiwi, mandarins, tangerines, persimmons, pomegranate, pears, red currants, leeks and turnips. Also don't forget to pick up some chesnuts and walnuts, perfect to keep you warm from the inside out during the cold winter months.

Stay tuned for more recipe posts using seasonal ingredients. I'd love to hear what your favourite seasonal fruits and vegetables are at this time of year. Share them in the comments! 

For me, persimmon wins hands down. What's your favourite?

Hearty Vegetarian Chili

The weather outside has been crazy these last few days. Welcome to November in Toronto. It's pink skies one minute and hurricane winds the next. When the air gets chilly I love cozying up to a nice comforting bowl of something piping hot.

Last night I opted to make one of my favourite comfort foods- chili! As a conscious flexitarian, I try to make vegetarian meals whenever possible. As such, I decided to cut the meat on this one but go full flavour. The result is this foolproof hearty chili that has just the right amount of heat, and is full of delicious vegetables and beans.

This one pot dish saves you on time, clean-up, doubles as lunch the next day AND the carnivores in your family will be so satisfied, they won't even notice that something was missing.

Hope you all enjoy this recipe as much as I do!

Hearty Vegetarian Chili

Preparation time: 15 minutes Total time: 35 minutes

Ingredients:

1 540 mL can of chickpeas, rinsed and drained

1 540 mL can of kidney beans, rinsed and drained

1/2 398 mL can of refried beans

1 can of corn kernals or 1 cup of frozen corn kernals

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 celery stalks, chopped

2 medium carrots, chopped

1 medium onion, chopped

2-3 cloves of garlic, minced

1 green chili, minced (optional)

1 cup of vegetable or chicken stock

1 540 mL can of diced tomatoes or 3 fresh tomatoes, chopped

½ cup of tomato paste or tomato sauce

1-2 tablespoons of olive oil

½ teaspoon of chili flakes

2 tablespoons of chili seasoning (I use Old El Paso)

1/2 teaspoon of ground cumin powder

salt to taste

2 green onions, chopped

2 tablespoons of fresh cilantro leaves, chopped

grated habanero or cheddar cheese to garnish

Method:

Step One Heat the olive oil in a large pot or dutch oven on medium heat and add the onion, garlic and green chili, stirring intermittently to keep the vegetables from sticking

Step Two Add the hard root vegetables (carrots, celery) and allow to partially cook (about 5 minutes) before adding the bell peppers

Step Three Continue to stir the pot and add the chili seasoning, chili flakes, ground cumin powder and salt, stir the ingredients to evenly distribute the seasoning

Step Four Add the kidney beans, chickpeas, chopped tomatoes, corn and stir, allowing these vegetables to heat through

Step Five Add the tomato sauce and stir to incorporate it into the vegetables

Step Six Add the vegetable or chicken stock and the refried beans to give the chili a thicker consistency

Step Seven Allow the chili to simmer on low heat for about 10-12 minutes

Step Eight Portion into bowls and garnish with grated cheese, green onions, cilantro and or plain greek yogurt

I served this vegetarian chili with focaccia dippers- sliced rosemary focaccia lengthwise and toasted the pieces on a baking sheet in the oven at 200 degrees for about 10 minutes.

How do you serve chili at home? Let me know what you pair with this one pot meal in the comments below!

Bon Appetite!