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Steamed Mussels w/ White Wine

30 May

A super-simple way to cook up mussels!

Ingredients

1/2 white onion, chopped
1 tb extra virgin olive oil
2 lb mussels, cleaned and bearded
1 c white wine

Directions

1. Rinse the mussels, removing the little beard if it’s still attached. Ensure that all mussels are CLOSED. If they are open, do not use them.


2. Cook the onion in the olive oil in a large pot for three to five minutes, until softened.
3. Add wine and mussels.  Bring the liquid to a boil, cover and cook, shaking the pot occasionally, until the mussels open. This should only take four to five minutes.

Almost there...

4. Discard any unopened shells.
5. Eat as is, or add into recipe for Mussels with Chorizo in White Wine Sauce. If so, reserve 1 cup of liquid.

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Sweet & Spiced Salmon

2 May

I keep a list of recipes that I want to try in my trusty little blue book. So when J & I have an exchange that goes something like, “What do you want for dinner this weekend?” “Um…fish?” I have a few ideas all ready to go. This is one that I’d been meaning to try for a while and, this weekend, I got my opportunity. Incredibly easy and all done with stuff I had in the fridge and cupboards already.

Serves 2.

Ingredients

2  skinless, boneless salmon filets
1/2 c orange juice
Juice of 1/2 lemon
1/4 c brown sugar
1 ts lemon zest
1 1/2 ts chili powder
1 ts cumin
1/2 ts Kosher salt
1/4 ts ground cinnamon

Directions

1. In baking dish or resealable plastic bag, combine the orange and lemon juices. Add in the salmon and refrigerate for an hour. Turn the fish occasionally to ensure even marination.
2. Mix  brown sugar, lemon zest, chili powder, cumin salt and cinnamon together in a small bowl.
3. Preheat the oven to 400.  Line a baking sheet with foil (this is very important as the brown sugar will caramelize and cleaning the sheet will be a nightmare!) and place the fish on the sheet.  Discard the marinade.
4. Rub the spice mixture into the fish and bake for 12 minutes.

I served it with Dressed Up Asparagus.

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Sweet & Spicy Tuna Salad Wrap

10 Mar

Tuna salad was a staple growing up in my house. My dad makes a pretty darned good version and it’s one of the go-to lunches at our place these days. While I do love the creamy, mayo-based tuna salad sometimes I crave something a little lighter and with different flavours.

To that end, I make a tuna salad with a base of sesame oil instead of mayo which gives a nice smooth, slightly nutty quality to the salad that is offset with the bright, sweet mango slices. I also add in some hot sauce for a good bite and avocado to balance out the heat.

Ingredients

1 can tuna, packed in water
1/2 sweet pepper, chopped
1/2 small red onion, finely diced
1 1/2 tb sesame oil
1 small handful cilantro, roughly chopped
1 ts hot sauce
1/2 lime, juiced
salt and pepper
1/2 mango, sliced
1/2 avocado, sliced
1 handful greens
2-3 large tortillas

Directions

1. In a medium bowl, stir together tuna, pepper, onion.
2. Add the sesame oil in slowly, 1 tb at a time. If the flavour is strong enough for you after 1, stop. This is definitely up to personal tastes.
3. Add in the cilantro, hot sauce, lime juice and salt & pepper to taste.
4. Lightly season the avocado with salt, pepper and lime juice.
5. Spread the tuna salad down the middle of the tortilla. Place the mango & avocado slices on top, then the greens.
6. Wrap ‘er up and eat!

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Cilantro-Chipotle Tilapia

1 Nov

Super easy and quick! (OK…most tilapia recipes are easy & quick, which is why I keep buying it…)

Serves 2.

Ingredients

2 tilapia filets
2 tb extra virgin olive oil
1 chipotle in adobo, diced (plus some of the sauce)
1 c cilantro leaves, chopped
1 tb water
1 ts cumin
1/2 ts each salt & pepper

Directions

1. Puree the chipotle, adobo sauce, cilantro, water, olive oil, cumin, salt and pepper. Adjust seasoning to taste. Add more liquid if it’s not thin enough.
2. Crank up the broiler, with the oven rack about 4 inches from the heat.
3. On a foil-lined pan, pour half of the marinade over the tilapia. Flip the fish over carefully and pour the rest of the marinade.
4. Broil six to nine minutes, depending on the thickness of the filets. (You’re better to go shorter than longer in this case. Overcooked fish…yuck.)
5. Serve with Tropical Salad and rice.

Side note: the tilapia goes beautifully with coconut rice with a little cilantro stirred in at the end of the cooking process.

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Shrimp & Mango over Soba Noodles

27 Aug

You want to make this. Trust me. It’s got lots of different textures, it’s easy to make, it’s healthy and it’s delicious.

Serves 2.

Ingredients

1tb canola oil                               
1 mango, sliced thinly
1/2 red pepper, sliced thinly
1/2 orange pepper, sliced thinly
handful of snow peas
12-16 shrimp, peeled & deveined
1 c roasted peanuts
1/4 c chopped cilantro
2 packages of soba noodles

Sauce

1 lime, juiced
2 tb soya sauce
2 tb hoisin
1 tb oyster sauce
1 tb rice wine vinegar
2 tb ginger
1 ts sesame oil
1 ts hot sauce

Directions

1. In a small bowl, combine all the ingredients for the sauce.
2. Boil a pot of water for the soba noodles and cook to the directions on the package. (Usually two minutes tops.) Drain.
3. Heat up canola oil in a wok or large pan to medium-high heat. Add peppers & shrimp, cooking for 1 minute.
4. Add in mango, snow peas and peanuts. Cook 1 minute.
5. Add in sauce and drained noodles. Cook another minute until all ingredients are coated with the sauce and shrimp are pink.
6. Serve and top with cilantro.

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Tilapia Tacos

17 Aug

OK, so “fish taco” might not be the most appealing phrase on the planet, but these tilapia tacos are downright yummy. And simple. I promise. Tilapia is one of those great white-meat fish that doesn’t have a ton of flavor, so this dish is great if you’re feeding folks who don’t like things that, “taste too fishy.” I *was* one of those people, so I know of what I speak!

You’ll see very small measurements in this recipe. I don’t really measure the spices – a shake or two will do. If you like lots of cumin, add more! I wouldn’t recommend adding too much more cinnamon, though: it’s really potent and can dominate the rest of the flavours.

Serves 4.

Ingredients

2 tb olive oil
1 ts cumin
1/2 ts cinnamon
1/2 ts salt
1/2 ts pepper
4 garlic, minced
1 small handful of cilantro, chopped
1 lime, juiced
2 tilapia filets
1/2 red onion, diced
1 ear of corn/1c corn kernels
1/2 bell pepper, diced
2 chipotle peppers in adobo, minced
1 c sour cream

Directions

1. Mix the chipotle peppers and sour cream in a bowl and set aside.
1a – if you’re using an ear of corn, boil a large pot of water and cook the corn for 3 minutes. Toss into a bowl of ice water to stop the cooking process. Using a good, sharp knife, remove all the kernels and set aside.
2. Heat oil in a pan over medium-high heat and add everything from cumin to the cilantro in the above list. Saute for 3-4 minutes.
3. Add the tilapia fillets, onion & pepper. The fish will take anywhere from 3 minutes/side to 5/side, depending on how thick the fillet is. Regular, supermarket fillets will be closer to 3 minutes.

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