Mo-Fo Ceviche!

If you've never had Ceviche, you don't know what you are missing! Fresh, light, tastes like summer...

Ceviche is basically any super fresh firm white meat fish cured in citrus juice. Halibut, tilapia, sea bass, red snapper etc.

This dish comes together quickly, 30 min max. Here's how we do it.

Cut the fish in thin slices along the bias and arrange in flat layers on a platter.
Completely cover the fish with freshly squeezed lime juice (or lemon)
Cover and keep cold. This needs to sit for 20-30 min. The fish will become opaque. If it sits too long though, it will become mealy.

Meanwhile, prepare the garnishes:
Thinly sliced pepper, jalapeno or any hot chili pepper you like
Finely sliced red onion
Halved cherry tomatoes
Diced cucumber
Lots of cilantro
Salt and Pepper

Great for a crowd, serve with tortillas and a cold Margie!

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Warming Thai Red Curry Soup

• This is a seriously heartwarming soup, the scent of lemongrass and red curry paste alone will do you in. It's fast to put together and oh so "clean". 
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• Here's my take:

2 big nests of (good for 4 bowls) or more of rice noodles (thicker pad thai noodles work best)

Boil these noodles for 2 minutes. Drain and rinse in cold water and set aside.

Never cook the noodles in your soup, they just get mushy...

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• Saute:
• 1 tablespoon olive oil (really don't need much)
• 1 clove garlic, minced
• 1 1/2 tablespoons minced lemon grass- tip... remove the hard exterior of the stalk. Crush down on the softer core with your knife to release the flavour and mince
• 1 tbls. fresh grated ginger

Stir these together for a couple of minutes

Add:

• 2 heaping teaspoons red curry paste
• a bit of a (32 ounce) carton chicken broth to melt the paste, then add the rest
• 2 tablespoons soy sauce

3/4 tablespoon white sugar
1 tsp. fish sauce for depth

Let this come to a boil and then simmer on low for about 15 minutes. 

Add:

• 1 (13.5 ounce) can reduced-fat coconut milk
• 1/2 cup peeled and deveined medium shrimp ( I use frozen uncooked shrimp)
• 1 large carton of sliced fresh mushrooms, essential to this soup!
• Chopped stalks of fresh coriander ( use the leaves later) 

Once simmered enough to cook the shrimp, about 5 minutes, add:

1 big bag baby or whole leaf spinach leaves...lots

• 2 tablespoons fresh lime juice ( or to the individual bowl)
• lots of chopped cilantro
• 2 green onions, thinly sliced

Place some noodles at the bottle of each serving bowl, and pour soup on top. Garnish with lime juice, fresh cilantro and a hit of your favorite hot sauce. Mine is Sambal Oleak.

This is a major winner!!  Enjoy

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Aromatic Vegetable Coconut Curry

Talk about comfort food...this dish will fill your home with incredible aroma of that bowl of curry you have been craving just when the Fall weather begins and in the dead of winter.

There are so many curry variations that we love around here but those with an onion and cinnamon flavour base are among our favorites. ( see Vij's Curry chicken recipe, an earlier post.) This vegetable curry is so heartwarming with a luxurious coconut milk infusion that gives it that extra panache.

The key for this recipe is the curry sauce itself, and chickpeas are a must.  A real "must-go" dinner...empty the fridge of all your vegg, any vegg will do. Prepare everything in advance and don't skimp on the cayenne pepper!

Prepare the following in a small bowl before you start cooking:
1-1/2 tsp. ground cumin
1 heaping tsp. ground turmeric
1/2 tsp. cayenne
3/4 tbsp. salt
2 tsp. ground coriander
1 tsp.  garam masala

Start by sauteing the following in some canola oil until golden:
1-2 large yellow onions, diced
1 stick of cinnamon

Then add and stir for a minute or so:
3 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (2 Tbsp.)

Prepare 1 large chopped fresh tomato or canned whole tomatoes (no juice), about a cup.

First, add the above spices to the onion mixture to toast for a minute or so. Then add the tomatoes. The oil will separate a bit once cooked for a couple of minutes.

To this, add your vegg options, diced- any or all of the following:
Carrots
Cauliflower
Sweet potatoes
Potatoes
Can of drained chickpeas...A MUST!
Any root vegg is nice...
 To the vegg mixture, add:
1 cup coconut milk

And low salt chicken broth or vegetable broth, or even just water, enough to cover the vegetables. 

Ground black pepper

Bring this to a boil and let simmer on low. If you want a little thickness to the sauce, make a slurry of cornstarch with warm water.

**At the complete end of the cooking process, throw in big handfuls of baby spinach or any greens, green beans, frozen peas, snow peas etc. They just need a minute to cook so they won't be soggy and add a crunch factor.

MUSTS: these extras give the curry a boost of freshness at the end of the cooking process, just before serving: spritz each serving with fresh lime juice and fresh cilantro. 

Top with Greek yogourt when serving on scented basmati rice. To the rice when cooking, add crushed cardamom, a piece of lemon and a bay leaf.

Packs a punch!!!

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Gran's Beautiful Banana Bread

I must have made this incredible banana bread at least 1000 times!  Don't know why it has taken me so long to post it. Make this...the house smells great and it's moist and so delicious!

Preheat oven to 325 F degrees.

Hand smash and mix with a fork:
3 ripe bananas (I've made it with 2 also but not as good)
3/4 c. sugar, less if you are adding in anything sweet, like choco chips, nutella.
1 egg
1/3 c. melted butter

Vanilla 

Add sifted:
1 1/2 c. flour ( you can do 3/4 c.white and the rest whole wheat also)
1 tsp. baking soda
a pinch of salt

Pour the dry into the mash. KEY- do not overmix, only until blended. This is the trick to a super moist bread.

Pour into a "pametized" loaf pan and bake for about 50 minutes or until the toothpick comes out clean. It is such a comfort treat with a big cup of your favorite tea...oh boy!!

For a fabulous variation, swirl in some nutella before baking. Sinful! 

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Scrumptious Stuffed Shells

This one is in my family's top 5 for sure! Our go-to comfort meal, when the house needs that incredible waft of sizzling garlic and cheese.  MAKE THIS!!

Pre-heat oven to 350 F degrees.  You will need a large pyrex or Corning type of pan for this baked pasta dish. Easy, simple and delicious...we just love it!

Make a tomato "marinara' sauce. Saute 5-6 large cloves of chopped garlic in olive oil until it is golden and smells awesome. Add some dried chili peppers and then 1 can of whole tomatoes that you can crush by hand, lots of salt, pepper and a bit of oregano. I also love rosemary in this sauce. Let this simmer.

Boil a package of pasta shells, the large ones, in heavily salted water ( always with pasta, so KEY.)  Probably about 10min or so until al dente and drain in a colander with a bit of cold water so they don't totally stick together.

In the meantime, make this simple filling by mixing together:
1 large tub of cottage cheese
1 large tub of ricotta cheese
These can be low fat, work really well!
Add, 1 egg, about a 1/2 c. of grated parma cheese, salt and pepper
Chop some fresh spinach and lots of chopped fresh parsley and combine. Parsley is KEY!

Place some sauce at the bottom of the pan and also drizzle a bit of olive oil on top. Fill each shell with a large spoonful of the cheese mixture and place in the pan.  Squeeze as many as you can in one layer...the more the better.

Top the dish with more tomato sauce, leftover mixture in dollops if you have, and parmesan cheese. Also grate lots of mozzarella on top.
Bake for about 45 min or until bubbly and golden on top.

This goes with family, a warm baguette of ciabatta bread and a big green salad!!

Enjoy!

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Luscious Lemon Squares

This absolute lemony delight is super sweet, super sour and on a buttery shortbread cookie crust...what more could you want!!  Because it's SO over the top, a small piece is totally satisfying, although it still doesn't last long around here.  Fun to make on a rainy weekend morning.

Preheat oven to 350 F. degrees

Cookie base version #1- for a rectangular pyrex pan
2 c. white flour
1/2 c. white sugar
1/4 tsp. salt
1/2 c. butter, either cold or room temp is fine, salted or unsalted, not too fussy!
Version #2- half this recipe and prepare in a square pyrex.  Keep the filling recipe the same and it will be a bit thicker in the squares, also delish!

Use a pastry cutter, I LOVE mine, takes the pain out of making this and brings the flour mixture to a a perfect pea- like consistency.

PAM spray a large pyrex pan or something similar.  Pour the crust into the pan and flatten down with a spoon. Bake this for about 20-25 minutes until it looks a bit golden on the edges.

Meanwhile, make the filling:
In a small bowl, mix 2 tbsp. flour, 1 tsp. baking powder and a pinch of salt.  Set aside.

In a larger bowl, combine with a whisk:
1 1/2 c. white sugar
3 eggs
1/3 freshly squeezed lemon juice

Some possible add ins: frozen or fresh cranberries or raspberries
, coconut is also great, but just plain lemon is really our sinful favorite.

Pour in the flour mixture and whisk all together.  Once the crust is done, lower the oven to 325 F. degrees. Pour the lemon filling onto the hot crust and bake for 45-50 min.  Sometimes I forget to lower the heat, in which case I cook for less time, about 35 min.  Better slow on the glow though.

These lemon squares are so ridiculously good...definitely a family favorite!

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Breakfast Bliss

This blissful breakfast is an homage to our little brunch spot on the East end where I have enjoyed many Sunday get togethers with my kids over coffee and juicy conversation.

It is the salty sweet combo of this decadent concoction that kept us going back for more and here it is...

Make a few rashers of bacon. I suppose any yummy meat would work but it needs to be fried up a bit so it isn't soggy.

Now for the French toast:
In a bowl, combine 1 or 2 eggs, a bit of milk, a good hit of cinnamon and a sprinkle of ground cardamom. This should be yellow and eggy, not overly milky. Take a slice of your favorite bread and dunk it in for a good soak, then into a non-stick pan sizzling with a pat of butter and a drop of oil (so the butter doesn't burn). On a medium heat, let this reach a golden brown and flip so both sides are cooked.

Place the French toast on a baking pan.

Make an over easy egg, not over cooked, and place it on the French toast. Then a layer of bacon.  Then the killer move...a few slices of strong cheddar cheese.

Under the broiler for a few minutes, once the cheese sizzles and is melted and golden, it is done!

Place this beauty on a dish and pour some fabulous Canadian Maple syrup on top, and a few turns of freshly ground black pepper.

Get a good cafe au lait or cappuccino, and DEVOUR!  Its crazy good, really.

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