Grilled Corn Salad
3 corn on the cobs husked
1 cup of black beans (about ½ can)
~10 cherry or grape tomatoes cut in half
2 green onions sliced
⅓ cup of chopped cilantro
½ tsp of cumin seeds lightly toasted (just warm them up in a dry fry pan)
1 clove of garlic minced
2 tbsp of olive oil
2 tbsp of lime juice (the juice of 1 lime)
Salt and pepper
There are 2 ways to do this. I like to grill the corn with mayo and taco seasoning on it but if you are under a time crunch you could just throw some olive oil, salt and pepper on the corn and grill it. Either way the salad will be yummy but obviously the taco seasoning gives a little extra flavour to your salad.
So the first thing you have to do is prepare the corn. Cover in mayo and then generously sprinkle taco seasoning on all sides. Heat up the grill and then grill the corn over a medium heat, turning them every few minutes to ensure colour on all sides. When the corn is cool enough to handle, stand a cob in a bowl and using a sharp knife, slice down the cob, removing all the kernels. Do all the cobs and set aside.
Make the dressing by mixing the olive oil, lime juice, minced garlic, salt and pepper together in a small bowl. Mix all the salad ingredients together and add the dressing as well as the toasted cumin seeds. Serve warm or at room temperature.
Serves 4 as a side dish.
This salad can be a meal by itself but is's a wonderful side dish to grilled shrimp or meat. It's really fresh with little pops of flavour. The last recipe I posted was Mexican Corn on the Cob and if you have any leftovers of that, this recipe is what you want to make, it's how the salad originally came to be. I made this last summer for visiting family of which one member is celiac. She loved it and left with the recipe in her pocket. A great gluten free (and vegan!) option when meeting dietary restrictions and feeding a crowd.
Here is another simple and delicious side dish for your summer suppers. It is only 3 ingredients and takes just a few minutes to prep. How sweet is that? This recipe transforms simple corn into spicy, sweet and tangy morsels of crispness.
If you are a mayo hater, fear not, the mayo simply acts like glue and keeps the spice liberally covering the corn. You can't really taste it.
Mexican Corn on the Cob
shucked corn on the cob cut into halves
limes and cilantro for garnish
Firstly, heat up your barbecue. Using a butter knife or brush, cover the corn in mayo. Then, sprinkle all sides of the cob with the taco seasoning. You can use packaged seasoning if you want but the homemade is better. Grill the cobs over medium heat, turning every few minutes until all sides have been browned. Remove from the grill and squeeze some lime over them. Serve warm. Then floss :)
Happy Father's Day!!! If you are barbecuing some steaks for your father today, this simple Asian slaw is the perfect accompaniment. It will only take you about 10 minutes to make and can be made in the morning and tossed together just before you start up the barbecue.
I make this simple salad all the time. It's delicious but also very easy to make because of the prepackaged cole slaw mix you can buy at the grocery store. I also make this as a taco topping because the creaminess and tanginess perfectly compliments the sharp spiciness of a taco and it is a yummy leftover.
Creamy Asian Slaw
4 cups of cole slaw mix
3 - 4 green onions chopped
1/2 cup of cilantro chopped
1/2 cup of sour cream
1/2 cup of mayo
!/4 cup of red onion diced
juice of a lime
1/2 tsp of celery salt
salt and pepper
Make the dressing ahead of time by mixing all the ingredients together. Let it sit in the fridge for a bit. When ready to serve, mix the dressing with the cilantro, cole slaw mix and green onions. You may not need all of the dressing. This salad can stay in the fridge for 2 - 3 days.
This chunky salsa is something my friend Nikki and I make together every summer. It makes enough to feed four but Nik and I often eat the whole thing ourselves. I've started making it more than once a year because it is way too delicious to just eat once a year. Today was a beautiful day with lots of gardening and warm sunshine so I felt it was the perfect day for this fresh and chunky salsa. If you want to make this a few hours ahead, hold off on adding the avacado and salt.
There are lots of variations of this salsa but I feel these are the perfect ratios. You can vary it depending on your own personal tastes.
Sensational Summer Salsa
1 cup of black beans
1 ½ cups of chopped tomatoes (guts removed)
½ cup of corn (frozen is fine)
¼ cup of diced onion
2 avocados chopped
1 tsp of cumin seeds
1 clove of garlic minced
1 jalapeno seeded and minced
½ cup of red pepper chopped
juice of 1 - 2 limes
Toast cumin seeds in a dry fry pan over medium heat. Toast til you begin to smell them. Add all the ingredients except the salt and mix well. Add the salt just before serving with tortilla chips.
Sidenote - This light wheat beer is yummy with this salsa.
My love of pizza began when I was very little. We have wonderful pizza in Pictou County, Nova Scotia. My mother and I would order Sam's pizza on Christmas eve every year. We went to Sam's every Tuseday evening before I got my allergy shot at the medical clinic across the street. My aunt would get me a stool and set me up at the counter with a Chef Boyardee box pizza set and I would get at it. Pizza is more than just my favourite food, it's memories. I am constantly thinking about new and yummy pizzas I could create with their own set of memories. This one turned out the first time I made it, very satisfying indeed.
Artichoke Chicken Pizza
1 thin pizza crust
1 cooked chicken breast sliced
1 medium onion
1/2 tsp of finely chopped rosemary
2 cloves of garlic minced
1/4 tsp of chilli flakes
2 tbsp of olive oil
1/3 cup of cream (half and half)
1/3 cup of chicken broth (water would work in a pinch)
1 tbsp of flour
zest of a lemon
2 artichokes cut into quarters (canned artcihokes well drained)
1 cup of mozzarella shredded
1/4 cup of grated parmesan
salt and pepper
italian parsley for garnish (optional)
Preheat the oven to 350.
Heat the olive oil in a pan over medium heat. Slice the onion in half and slice the halves thinly then add to the pan. Throw in some salt and pepper. Saute for about 3 - 4 min. Add the rosemary, garlic and chilli flakes and saute another 3 minutes. Add the flour and combine well. Turn the heat down a little and add the cream and broth. Stir well and when thickened, take off the heat and add the lemon zest. Taste test for salt.
Spread the sauce on the crust. Spread the chicken and artichokes evenly over the pizza. Top with the mozzarella and parmesan. Bake for 20 minutes then turn the oven to broil and broil, on high, for 5 minutes. Remove from the oven, top with parsley.
We don't do a lot of potatoes in my house, not for lack of love because my daughter and husband both love potatoes any which way. My son only likes potatoes as french fries so I think that's why I don't cook them as much as I do rice. But my Dad was coming to visit from Nova Scotia and his "favourite vegetable" is potatoes. So I bought a big bag and did them up my favourite way. Roasting potatoes is pretty standard but the garlicky brown butter added after the roasting is the "piece de resistance," sooooooo delicious. Dangerously so.
Making brown butter is not difficult. I wanted to provide pics for those who are newbies to this process as you can burn the butter quite easily and that's no good. This brown butter is amazing over fish as well. My mother in law's first food request when she visits is pan fried haddock with sage brown butter.
Dangerously Delicious Potatoes
about 6 medium potatoes (4 cups of diced potatoes) peeled and diced into 1/2 inch cubes **
3 tbsp of olive oil
1 tbsp of paprika
1 tbsp of onion powder
1 tbsp of thyme
salt and pepper
1/4 cup of butter
2 cloves of garlic minced
1 tbsp of chopped fresh parsley
Turn your oven to 400 and line a large cookie sheet with parchment paper. Place your potatoes in the middle and pour the oil over them. Then add the spices and toss well. Spread the potatoes evenly over the sheet trying to make sure none are overlapping so they all get crispy. Place in the oven for 20 minutes then flip and return to the oven for another 20 minutes.
Meanwhile, place your butter in a small sauce pan on a low heat and melt. Once melted, turn the heat up just a tad and you will see the butter begin to foam. Give a little stir and add the parsley and garlic and turn the heat to low again. After a few minutes you will see the butter begin to brown. Remove from the heat until the potatoes are ready.
Place potatoes in a serving dish and pour the warm brown butter over them. Toss well and top with a little parsley for garnish. Serves as a side dish for 4.
*** If I use russet potatoes, I peel them. If I use yellow or white potatoes, I often wash them well and leave the peels on.
It's hard not to lick the plate.
This is not one of those dishes I make all the time but something I make when I feel like something special. It takes a little time and a little love. It is requested by both my daughter and husband because once you have it, you crave it. This recipe is out of Jamie Oliver's Italy, my favourite cookbook, with just a little variation.
White Risotto with Pesto
In Italian: Risotto Bianco con Pesto (which
obviously sounds more delcious and fancy)
1/4 cup of toasted pine nuts
1 small clove of garlic peeled and chopped
sea salt and freshly ground pepper
~ 2 cups of basil leaves
1/2 cup of grated parmesan
extra virgin olive oil
This is Jamie's pesto recipe although he uses "handfuls" as measurements. Throw everything, except the parmesan, into a little food processor or blender and whaz, adding enough olive oil to get everything moving. Stir in the parm and taste. Add more salt, pepper and/or olive oil depending on taste and consisitency. It should be a tad runny.
I often use Thai basil pesto or Kale Basil Pesto that I have thawed from my freezer.
4 cups of chicken stock (I use one carton and then refill it with water and add that as well.)
2 tbsp of olive oil
3 tbsp of butter
1 large onion finely chopped
2 cloves of garlic finely chopped
2 stalks of celery finely chopped
2 cups of arborio rice
2 wine glasses of a nice white wine (I literally use a wine glass to measure this)
1/2 cup of grated parmesan
juice of 1/2 a lemon
basil leaves for garnish
Heat the stock in a saucepan. In a different large pan or dutch oven, add the olive oil and 1 tbsp of butter. When hot, add the onion, garlic and celery. Cook over a low heat slowly and lovingly. That's right. When the veg have softened, add the rice and turn the heat to medium heat. Continue stirring and you will see the rice begin to turn translucent. Add the wine and continue stirring.
Once the wine has cooked into the rice, add a good pinch of salt and begin adding the broth one ladleful at a time. Turn the heat down to a simmer so the rice cooks slowly. Continue adding stock after the rice absorbs it and continue stirring. This process is what takes some time and work - but it's worth it. Continue adding the stock and stirring, about 15 minutes. Taste the rice to see if it is cooked. If not, continue to add ladles of stock until the rice is soft. You can add water if necessary.
Once the rice is soft, remove from the heat and add the last 2 tbsp of butter, parmesan, lemon juice, salt and pepper. Stir to combine and put the lid on. Let it sit for 2 minutes. Jamie says this part is very important and so I never skip this step. Eat straight away, risotto doesn't like to wait. Spoon onto serving plates and top with a dollop of pesto, a few basil leaves and a little olive oil. Life will never be the same.
Coconut Cashew Dressing (link to original recipe)
1 cup of roasted, unsalted cashews
1/2 cup of boiling water
1/4 cup of coconut milk
1/4 cup of lime juice
1 1/4 tsp salt
2 cloves of garlic
1/2 cup of cilantro leaves
freshly ground black pepper to taste
Place the cashews in a heatproof bowl and pour the water over them. Let them stand for 20 minutes. Pour both the water and the cashews into a blender along with the coconut milk, lime juice and zest, salt and garlic. Process until silky. Add the cilantro and pepper and pulse until finely chopped. It can be kept in the fridge up to 3 days in advance.
This creation began with 2 small jars in the fridge, one was buffalo sauce and one was tomato paste. What can I create with these 2 ingredients? So many options. With pizza being my favorite food in the whole world, my mind automatically went there. Voila! Yummy new pizza recipe. Now, before you read this recipe and decide it's not for you because you hate blue cheese, please know that I'm not a big fan either. I can't eat it alone, only mixed in a dressing. This recipe allows the blue cheese to ooze into the mozzarella and mellows the strong flavour of it. Try it, you'll see.
Buffalo Chicken Pizza
1 chicken breast sliced (about 1/2 an inch)
1 pizza crust
1/3 cup of buffalo sauce (recipe follows)
2 tbsp of tomato paste
1 1/2 cups of mozzarella cheese grated
1/3 cup of diced red pepper
1/3 cup of sliced or diced red onion
1/3 cup of crumbled blue cheese
1 tbsp of olive oil
1 tbsp of frnks red hot sauce
1/2 cup of Franks red hot sauce
1 tbsp of molasses
2 tbsp of butter
I throw all the sauce ingredients into a pyrex measuring cup and microwave it for 40 sec. You could do it stovetop as well. With the leftover sauce, you can toss it with roasted cauliflower or with some leftover chicken.
Begin by heating a fry pan over medium heat and adding the olive oil. When hot add the sliced chicken breast. Spread it out in the pan so every piece makes contact with the pan. Let cook for 4 - 5 minutes, when you see a little colour then flip and cook the other side. Let cook for 3-4 minutes on the other side. Add the Frank's red hot sauce (1 tbsp) and toss. Remove from the heat and set aside. Try not to overcook the chicken because it will cook again on the pizza.
Preheat the oven to 375.
Mix the buffalo sauce and tomato paste together. Spread the sauce over the crust evenly. Layer the chicken, then the peppers and onions. Spread the mozzarella over the pizza. Crumble the blue cheese over the top. Bake for 25 minutes.
So, you know when you come home from work and you want something yummy and healthy but you're tired and done and just want to chill with a beer? This is the meal to make. You can do this meal without the peppers, onions and mushrooms and just crack a can of chickpeas. Or you cold replace the veg I used with something already chopped in your fridge, or throw in some frozen peas. It is a VERY easy and VERY versatile meal and you can have it finished in 20 minutes. No lie.
Chickpea Curry with Coconut and Cashews
1 can of chickepeas (drained and rinsed)
1 onion cut in half and thinly sliced
1/2 red pepper chopped
6 - 8 mushrooms quartered
1 cup of coconut milk
2 tbsp of red curry paste
1/2 tbsp of brown sugar
tbsp of coconut oil
Very important toppings:
toasted cashews chopped - you can buy unsalted roasted or you can buy raw and dry fry them over a medium heat til they have some nice colour.
unsweetened shredded coconut - brown it in a fry pan or in the oven
chopped green onions
Heat your coconut oil over medium heat. When hot, add the mushrooms. Saute for 5 min, shaking them up so they get colour on all sides. Add the onions and a little salt. Cook for another 5 minutes tossing it all about occassionally. Then add the peppers and chick peas. Add the 2 tbsp of paste and mix well. Let everything cook for 3-4 minutes and then add the coconut milk and stir well to combine. Turn the heat down a little and let simmer for 5 minutes. Add the sugar and a little more salt and taste test. Add the toppings, they are important, don't forget them. Serve with rice, quinoa, naan bread or just all by itself.
I'm a mom, a wife, a teacher, a retired rafting guide, a displaced Nova Scotian and a cook. Grab a glass of wine, put on some tunes and come cook with me, it will be tasty.