Tag Archives: Garlic

Spicy Shrimp and Asparagus over Rice

had this Spicy Red Thai Curry Paste in my pantry for a while now and I thought it was about time that I used it. I was in the mood for something with a bit of heat.

Ingredients: 1 bunch of asparagus (chopped), 1 green pepper (sliced), 1/2 large onion (sliced), 1 tsp chopped ginger, 3 cloves of garlic (chopped), 1/2 cup vegetable stock, 1/4 cup red curry paste, 2 cups of shrimp, splash of soya sauce.

PRINTABLE RECIPE BELOW:

http://www.box.com/embed/4gxe0ak8e3oak4k.swf

 

Smoked Salmon and Zucchini Pasta

Do you ever get home from a huge grocery trip, put everything away, and then stare into your fridge and think to yourself…I bought all this food and yet I have no idea what to cook with it! That’s been me lately. This is what happens when you don’t plan your meals and go shopping when you’re hungry.

The good thing about it though, is that it forces you to come up with something using the items that you have, and sometimes the best meals are the ones where you just throw things together without any precise measuring or recipe to follow.

Smoked Salmon and Zucchini Pasta

What I had on hand: 2 Zucchini (sliced), 1 small red pepper (diced), 1 small onion (sliced thinly),  2 cups of baby spinach, garlic powder, roughly 1/2 cup of crumbled feta cheese, and some smoked salmon (sliced into thin strips), cooked fettucini pasta.

To assemble:

Saute your zucchini, red pepper, and onion with a little bit of olive oil and about a tsp of garlic powder. Meanwhile, cook your pasta (I used fettucini). When your zucchini has softened, throw in the baby spinach. Once the vegetables are cooked, season with salt and freshly ground black pepper.

Toss the cooked vegetables with your pasta and  smoked salmon, and top with crumbled feta.

 

PRINTABLE RECIPE BELOW:

http://www.box.com/embed/vev6egpp8paf0p4.swf

Acorn Squash Salad

This is my first time using acorn squash. I saw it at the farmer’s market the other day and it looked so pretty I decided I had to try it. The taste is pretty similar to butternut squash but I find that acorn squash is not as sweet in flavour. The best part is you can eat the skin, flesh, and seeds so there is no waste.

So for my first Acorn Squash experiment I give you…Acorn Squash Salad.

First, slice up your squash and seperate the seeds. Set the seeds aside.

Toss the slices in olive oil, balsamic vinegar, salt, and blackpepper, and arrange them on a baking sheet. Add 5-6 cloves of garlic(with their skins still on) to the squash as well and bake for 30 minutes in a 350 degree oven.

Sprinkle the seeds with some salt and put them in the oven with the squash. Bake until they are golden brown.

Seperate about a handful of seeds from a pomegranate and set aside.

Aren’t they pretty? And they’re full of antioxidants.

Once your squash is done cooking, take the garlic cloves and remove their skins. Now you can make your dressing: 5-6 cloves of roasted garlic, juice of 1 lemon, 1 tsp of dried thyme, 1 tsp of dried rosemary, 1/4 cup of canola oil, 1/4 cup of olive oil. Blend in a food processor until smooth and creamy.

Assemble your ingredients over a bed of lettuce, cucumber, and red onion. Drizzle on the dressing and your ready to eat!

While you’re eating your squash, you can feel good knowing that you are getting a ton of fiber, magnesium and a substantial amount of potassium!

Spicy Black Bean Soup

This soup is like a party of flavours in your mouth. My favourite part about this recipe is the smoked paprika. Smoked paprika has a deep flavour which sort of tastes like bbq sauce and it works perfectly with this soup. You can use regular paprika if that’s what you have in your cupboard but I highly reccomend to get a jar of this spice to add to your pantry. You can add it to soups, stews, chili, dips, and it also tastes amazing on fish and steak.

First off, you have to prep a few ingredients…your bell peppers and your garlic.

Cut your peppers into large flat pieces and place them on a baking sheet. Then drizzle on some olive oil, add a sprinkle of salt and freshly ground black pepper.

Now for your garlic. Take a head of garlic and cut in half to expose the cloves. Drizzle with olive oil and wrap in tin foil.

Place in the oven at 350 degrees for 30-45 minutes.

Now for the rest of the ingredients…

You’ll need: 1 carrot (diced), 1 red onion (diced), 1 jalepeno (diced), 2 cans of black beans (with their liquid), 3 1/2 cups of vegetable broth, 1 1/2 tsps of smoked paprika, 1/2 tsp of chili powder, 1/2 tsp cumin, 1/2 tsp of oregano, 1 tbsp olive oil, salt and pepper to taste.

The lime, avocado, and fresh coriander will be added at the end when you serve your soup.

Heat some olive oil over medium heat and saute the onion, carrot, and jalapeno until the onion is translucent.

Add your spices and cook for 1 more minute.

Now add the roasted peppers and black beans (with their liquid). Stir to combine.

Add your vegetable broth and stir. Bring to a boil and simmer for 20 minutes.

Reserve roughly a cup of soup and puree the rest in a food processor along with your roasted garlic. Then add the puree back into the soup and stir. At this point you can add some salt and pepper to taste.

To serve, top with some chopped avocado and fresh coriander with a squeeze of lime juice!

This soup also tastes great served along side some potato cakes. My friend Irma has a recipe here