Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce


½ can unsweetened coconut milk
2 tbsps sweetened cream of coconut (recommended: Coco Lopez)
65ml (¼ cup) fresh or bottled key lime juice
1 serrano chile, coarsely chopped
3cm (1 in) piece ginger, peeled and chopped
2 tsps finely chopped fresh lime zest
250ml (1 cup) canola oil
65ml (¼ cup) unsweetened dried coconut
65ml (¼ cup) chopped coriander leaves
Salt and freshly ground black pepper
4 swordfish steaks, 225g (8 oz) each, cut into 3cm (1 in) dice
16 to 20 wooden skewers, soaked for 20 minutes
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Coriander leaves


Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.

Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

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Vegetarian Salad Rolls

Prepare these delicious, fresh and light rolls ahead of time so you won't feel rushed at party time.


4 oz (125 g) rice stick vermicelli
Half English cucumber, peeled, halved and cored
1 sweet red pepper, halved and seeded
1 large carrot, peeled
1 mango, peeled and pitted
12 rice paper wrappers, about 6 inches/15 cm
12 large mint or basil leaves
1/4 cup (50 mL) finely chopped roasted peanuts

Dipping Sauce:
1/2 cup (125 mL) sweet Thai chili sauce
2 tbsp (25 mL) lime juice
2 tsp (10 mL) each rice wine vinegar and water


Dipping sauce: In small bowl, stir together chili sauce, lime juice, vinegar and water; set aside.

In bowl, soak rice vermicelli in hot water until tender, about 10 minutes; drain. Toss with 1 tbsp (15 mL) of the dipping sauce.

Cut cucumber, red pepper, carrot and mango into 3- x 1/8-inch (8 cm x 3 mm) strips. Set aside.

Fill shallow pan with lukewarm water. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Transfer to tea towel and pat dry.

Along bottom edge of wrapper and leaving 1 inch (2.5 cm) on each side, place 1 mint leaf, 1 tsp (5 mL) of the peanuts, 4 pieces each cucumber, red pepper, carrot and mango, and about 1 tbsp (15 mL) of the vermicelli noodles. Fold sides over and tightly roll up. Repeat with remaining ingredients to make 12 rolls. (Make-ahead: Place, seam side down, on plastic wrap–lined plate or baking sheet. Cover with damp towel and overwrap in plastic wrap; refrigerate for up to 8 hours.)

Cut crosswise in half. Serve with dipping sauce.
Servings: 24

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Fresh Rolls With Spicy Almond Dipping Sauce

This Vietnamese favourite is easy to make and is just as suitable for a main course as it is for an appetizer. Look for rice paper wrappers in the Asian section of the grocery store.


4 oz (115 g) rice stick vermicelli
1 tsp (5 mL) sesame oil
12 large rice paper wrappers
36 cooked large shrimp
3 cups (750 mL) thinly sliced leaf lettuce
1/2 sweet red pepper, thinly sliced
1/2 sweet yellow pepper, thinly sliced
1 piece (4 inches/10 cm) English cucumber, cut in thin strips
1/2 mango, peeled and thinly sliced
1 cup (250 mL) fresh mint leaves
1 cup (250 mL) fresh cilantro leaves

Spicy Almond Dipping Sauce:
1/4 cup (60 mL) crunchy natural almond butter
1/4 cup (60 mL) hoisin sauce
2 tbsp (30 mL) seasoned rice vinegar
2 tbsp (30 mL) sodium-reduced soy sauce
1 tbsp (15 mL) sriracha sauce or hot pepper sauce


Spicy Almond Dipping Sauce: In small bowl, stir together almond butter, hoisin sauce, rice vinegar, soy sauce, sriracha and 3 tbsp water. Set aside.

Break vermicelli into thirds and place in bowl; pour boiling water over top and soak until tender, about 3 minutes. Drain and toss with sesame oil; let cool.

Fill shallow bowl with warm water. Soak 1 rice paper wrapper in water until softened and pliable, about 30 seconds. Spread wrappers on clean towel.

Along bottom third of wrapper, place 3 shrimp. Top with scant 1/4 cup vermicelli, 1/4 cup lettuce and a few pieces each red pepper, yellow pepper, cucumber and mango. Top with 2 or 3 leaves each mint and cilantro.

From filled side, roll wrapper over filling. Fold sides over and tightly roll up. Place, seam side down, on tray; cover with damp towel. Repeat with remaining ingredients to make 12 rolls.

To serve, cut diagonally in half. Serve with dipping sauce.
Servings: 24

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Potato Salad with Buttermilk Dressing

  • Servings: 4 to 6
  • Provided by: 


  • 1-1/2 lb (680 g) new potatoes, (about 7)
  • 1/2 cup (125 mL) sliced radishes
  • 2 green onions, chopped
  • 1 sweet yellow pepper, diced
  • 1/2 cup (125 mL) buttermilk
  • 1/4 cup (60 mL) low-fat yogurt
  • 2 tbsp (30 mL) chopped fresh dill
  • 1 tbsp (15 mL) vinegar
  • 1 tbsp (15 mL) vegetable oil
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper


Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender.Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.
Drain potatoes; let cool for 5 to 10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.

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Rocky Road Blondies

Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.
Photography by Joe Kim/TC Media

  • Prep time15 minutes
  • Total time45 minutes
  • Portion size48 pieces


  • 1 cup (250 mL) butter, softened
  • 2-1/2 cups (625 mL) packed brown sugar
  • 4 eggs
  • 1 tbsp (15 mL) vanilla
  • 2-1/2 cups (625 mL) all-purpose flour
  • 1-1/4 tsp (6 mL) salt
  • 1-1/4 cups (300 mL) semisweet chocolate chips
  • 2 cups (500 mL) marshmallows
  • Preparation

    In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk flour with salt; stir into butter mixture in 2 additions. Stir in 1 cup of the chocolate chips just until combined. Spread in parchment paper–lined or greased 13- x 9-inch (3 L) baking dish; smooth top.

    Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes.

    Sprinkle with remaining chocolate chips. Sprinkle with marshmallows, leaving 1/2-inch (1 cm) border to prevent sticking to sides of pan. Bake until marshmallows are puffed, about 3 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) With greased sharp knife, cut into squares.

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Best Buttermilk Pancakes

A splash of vanilla and a small pat of butter are the secret ingredients in these decadent, fluffy pancakes.
Photography by Ryan Szulc

  • Prep time20 minutes
  • Total time20 minutes
  • Portion size14


  • 1-1/2 cups (375 mL) all-purpose flour
  • 3 tbsp (45 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1-3/4 cups (425 mL) buttermilk
  • 1 egg
  • 2 tbsp (30 mL) butter, melted
  • 2 tsp (10 mL) vanilla
  • 1 tbsp (15 mL) vegetable oil
  • Preparation

    In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients. Whisk until combined but still slightly lumpy.

    Heat large nonstick skillet or griddle over medium-high heat; lightly brush with some of the oil. Pour batter, scant 1/4 cup at a time, into pan; spread slightly to form pancakes.

    Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250ºF (120ºC) oven.

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Individual Maple Walnut Cheesecakes

Dark maple syrups, such as medium or amber, offer deep maple flavour. Use a 12-portion mini-cheesecake pan (available through Ottawa-based Ashton Green) or follow our variation, Maple Walnut Cheesecake Squares (recipe below).
Photography by Matthew Kimura

  • Portion size12


  • 1 cup (250 mL) walnut halves
  • 3 tbsp (45 mL) packed dark brown sugar
  • 2 tbsp (30 mL) butter, melted


  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 1/3 cup (75 mL) medium maple syrup or amber maple_syrup
  • 1 tsp (5 mL) vanilla
  • 1 egg
  • 2 tbsp (30 mL) all-purpose flour

Candied Walnuts:

  • 3 tbsp (45 mL) granulated sugar
  • 3 tbsp (45 mL) corn syrup
  • 12 walnut halves
  • Preparation

    In food processor, finely chop walnuts with brown sugar; pulse in butter. Press over bottoms of 4-oz (125 mL) mini-cheesecake cups. Bake in centre of 350°F (180°C) oven until golden at edges, about 12 minutes; let cool on rack.
    Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; gradually beat in syrup and vanilla until smooth. Beat in egg and flour, scraping down bowl as necessary. Pour about 3 tbsp (50 mL) over each base.
    Bake in centre of 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 15 minutes. Let cool on rack. Cover and refrigerate for 2 hours or until set. (Make-ahead: Refrigerate for up to 2 days.)
    Candied Walnuts: Meanwhile, line rimmed baking sheet with parchment paper; set aside.
    Place sugar in small bowl. Pour corn syrup into separate small bowl. Dip each walnut in corn syrup; scrape off any excess and roll in sugar to coat. Place, top side down, on prepared pan
    Bake in 325°F (160°C) oven, turning once, until bubbly and nuts are deep golden, about 15 minutes. Let cool on baking sheet. (Make-ahead: Store in airtight container for up to 3 days.) Press walnut onto each cheesecake.
    Additional information :
    Maple Walnut Cheesecake Squares:
    Bake base as directed in parchment paper-lined 8-inch (2 L) square metal cake pan for 18 minutes. Pour filling over cooled base and bake as directed for 35 minutes. Let cool; score into 12 pieces and top each with nut. To serve, cut into squares, wiping knife between each cut.

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Lemon Herb Scallops

Searing scallops gives them a crispy exterior and a rich buttery centre. The splurge of saffron adds extra depth to a bright, tangy sauce. You will have about 1/4 cup of the citrus oil left over. It's perfect to drizzle over an omelette, a tomato salad or roasted potatoes, or to warm up and brush on crostini.

Photography by Joe Kim/TC Media

  • Prep time25 minutes
  • Total time25 minutes
  • Portion size2


  • 1 tbsp (15 mL) butter
  • 2 tsp (10 mL) light-tasting olive oil
  • 1 small leek, (white and light green parts only), thinly sliced
  • 1/2 cup (125 mL) frozen edamame, thawed
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 4 large sea scallops, (about 8 oz/ 225 g), patted dry

Lemon Cilantro Oil:

  • 1 cup (250 mL) packed fresh cilantro
  • 1/3 cup (75 mL) light-tasting olive oil
  • 1 tbsp (15 mL) grated lemon zest
  • 2 tbsp (30 mL) lemon juice
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) crumbled saffron threads

  • Preparation

    Lemon Cilantro Oil: In blender, blend cilantro, oil, lemon zest, lemon juice, salt and pepper until smooth, about 2 minutes. Stir in saffron. Set aside. (Make-ahead: Refrigerate in airtight container for up to 5 days; bring to room temperature to use.)

    In nonstick skillet, heat half each of the butter and oil over medium-high heat; sautée leek until softened, 5 to 6 minutes. Stir in edamame and half each of the salt and pepper. Remove from pan and keep warm; wipe skillet clean.

    In same skillet, heat remaining butter and oil over medium-high heat until foaming. Sprinkle scallops with remaining salt and pepper; sear all over until browned and centres are opaque, 4 to 6 minutes.

    Divide leek mixture between 2 small plates. Top each with 2 scallops; drizzle each with 2 tsp of the lemon cilantro oil. Serve immediately.

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Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-free Recipe

Cauliflower Alfredo Spinach Artichoke Lasagna

Allergen Information: Free of Dairy, egg, corn, soy, nut.
Makes one 9 by 9 inch square pan


For the Alfredo Sauce:
1 tsp olive oil
3 cloves garlic, chopped 
3 loaded cups cauliflower florets (1.5 to 2 inch pieces)
1/2 cup water
1/2 tsp salt
3/4 cup non dairy milk (I used almond milk)
1/2 tsp onion powder
1/4 tsp dry thyme
1/4 tsp dry basil or a Tbsp fresh basil leaves
3 Tbsp nutritional yeast
2 tsp lemon juice
1 Tbsp extra virgin olive oil
a very generous dash of black pepper 
1 Tbsp flour of choice (omit to make gluten-free)

For the Lasagna:
Pasta sauce or marinara sauce
1 cup spinach
5 to 6 artichokes, finely chopped (I used canned, drain, rinse and use)
1 recipe Pepita parmesan
No boil Lasagna noodles as needed
salt, pepper and italian herb blend


Make the Alfredo sauce:
In a large pan, add oil and heat at medium heat. Add chopped garlic and cook for 2 minutes. Add the cauliflower, water and salt and cover and cook for 10 minutes or until cauliflower is tender.  Cool slightly, add everything including water to a blender and blend with non dairy milk, all the spices, oil, and flour. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.

Make the Lasagna:
Preheat the oven to 400 degrees F. 
Layer 3/4 -1 cup pasta sauce in the baking pan, then layer noodles. Add more sauce to preference.
Then layer fresh baby spinach or use frozen(thawed), then 3/4 to 1 cup alfredo sauce.
Add another layer of noodles, then pasta sauce, then add veggies of choice like mushrooms, bell peppers, zucchini, cooked lentils or veggie burger crumbles. then layer noodles, alfredo sauce , distribute chopped artichoke hearts on the sauce. Sprinkle pepita parmesan (or nutritional yeast) on the artichoke hearts. 
Add a layer of noodles. add a 1/3 cup water all around the edges. then a good 1-1.5 cups pasta sauce on the top layer to seal all the layers. Drizzle some alfredo sauce on the pasta sauce and add pepita parm and a spray of oil. Sprinkle a generous sprinkle of salt and black pepper and italian herb blend. I also added some pepper flakes.  Add vegan cheese shreds if you like.
Cover with foil, punch a few small holes and bake at 400 degrees F for 45 to 50 mins.
Cool slightly, slice and serve hot. 

Note: I forgot to mention the added water in the last step when I published the post. No boil noodles take up a lot of the moisture from the sauces, so some added water helps keep the sauces from drying out completely. 

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Mini Red, White, and Blue Cheesecakes



    graham cracker crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • cheesecake filling:
  • 1 8oz package of cream cheese, softened
  • 1/4 cup butter, room temperature
  • 1 6oz container or vanilla Greek Yogurt
  • 2 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tbsp all purpose flour
  • 1 - 1 1/2 tsp of red and blue food coloring
  • whipped cream
  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp powdered sugar
  • sprinkles for garnish


    graham cracker crust:
  1. To make the crust, combine the melted butter and graham crackers in a bowl and mix until evenly coated. Spray a mini muffin pan with non-stick spray, then add about a teaspoons of the graham cracker mixture to each cup. Use your fingers, or the bottom of a shot glass, to flatten the crust.
  2. cheesecake filling:
  3. Combine cream cheese and butter, and beat on medium high speed with an electric hand-held mixer or stand mixer.
  4. Add the Greek yogurt and mix well, making sure there are no lumps.
  5. Next, add the vanilla extract and sugar. Mix until combined.
  6. Add the eggs and mix just until combined. Seriously, just until barely combined. Don't over mix!
  7. Then add the flour and again, mix until JUST combined.
  8. Divide the cheesecake filling into three bowls, and add red coloring to one and blue food coloring to another. Leave the third bowl white. **Also, when stirring in the food coloring, try not to mix more than you have to. It's just really important.
  9. Spoon a thin layer of red cheesecake filling into all of the cups in the muffin pan. Repeat with white, and then blue.
  10. Bake for about 30 minutes, or until the centers are still slightly giggly, and the edges are done.
  11. Remove from the oven and run a knife around the edges of the cheesecakes. Let them cool completely before topping with whipped cream.
  12. whipped cream:
  13. Combine whipping cream, vanilla extract, and powdered sugar in a bowl or the bowl of a stand mixer. Beat on medium high speed just until stiff peak form.
  14. Transfer the whipped cream to a piping bag and pipe onto each cheesecake.
  15. Top with sprinkles and enjoy!

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All American Apple Pie



  • 7 medium Granny Smith apples, peeled, cored and sliced thin
  • 1 cup granulated sugar, divided in half
  • 1 teaspoon ground cinnamon
  • ⅓ cup cold butter
  • ¾ cup all purpose flour
  • pie crust for one 9-inch pie


  1. Preheat the oven to 400 degrees.
  2. Add the peeled, cored and sliced apples to a medium bowl.
  3. Add ½ cup sugar and the cinnamon and toss to coat. Set aside.
  4. In a small bowl add the remaining ½ cup sugar, the flour and the cold butter.
  5. Break the butter into the flour and sugar until the butter is the size of peas. Set aside.
  6. Place a pie crust into a regular 9-inch pie plate. (This can be refrigerated or homemade.)
  7. Crimp edges of crust with a fork or your fingers.
  8. Pile in the apples as evenly as possible.
  9. Sprinkle the top with the flour mixture, covering as much of the apples as possible.
  10. Bake 35-40 minutes until the apples are tender. You may need to place a sheet of foil over the pie as it bakes if the top begins to brown too much.
  11. Serve warm, room temperature or cold.

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Red, White, and Blue Whoopie Pie Recipe



For the Whoopie Pies
  • 2 cups all purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, shaken
  • Red and blue food coloring (I used gel food dye)
For the Marshmallow Frosting
  • 1/2 c. butter or margarine
  • 1 c. confectioners’ sugar
  • 1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
  • 1 tsp. vanilla


1.Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
2. In a medium bowl, mix flour, cocoa powder, baking soda, and salt until combined.
3. In a separate medium bowl,beat butter and brown sugar together.
4. Then beat in the egg and vanilla.
5. Add buttermilk. Then gradually stir in the flour just until combined.
6. Divide the batter in half. Add red to one half, and blue to the other half until they reach your desired shade.
7. Spoon the cookie batter onto the baking sheet. Gently flatten each cookie with a greased hand. Bake for 7-9 minutes. Cool completely.
8. Mix butter, fluff, and vanilla together. Gradually stir in powdered sugar. Spread or pipe frosting onto half of the cookies.

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Creamy Greek Zucchini Patties



Makes 24 patties

2 lbs / 907 gr zucchini (about 8 large)
2 large free-range organic eggs
2 large handfuls fresh herbs (mint, dill & parsley)
1 cup / 3.8 oz / 110 gr almond meal (or gluten-free breadcrumbs)
1 cup / 5.3 oz / 150 gr crumbled feta cheese
1 teaspoon ground cumin
1 teaspoon fine grain sea salt
Ground black pepper to taste
3 tablespoons olive oil, divided


Wash zucchini and cut off the ends. Grate them on the side holes of a grates (or of a food processor).
Place grated zucchini in a colander and sprinkle with salt. Leave to drain for at least 10 minutes (1 hour best).
Take handfuls of the zucchini and squeeze out all of the moisture. 
In a large bowl, beat the eggs, add grated zucchini, herbs, cumin, almond meal (or GF breadcrumbs), feta, salt and pepper. Mix together well.
Transfer mixture to the refrigerator for 20 minutes to allow the almond meal to suck up some of the moisture.
Take small handfuls of mixture and form into patties. If it seems wet, add more almond meal (or GF breadcrumbs) one tablespoon at a time.
Heat one tablespoon of olive oil in a large nonstick frying pan over medium-high heat. When hot cook the patties in batches (do not overcrowd them) about 5 minutes per side, until golden brown,
Remove and drain briefly on paper towel to soak up any excess grease.

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