Shrimp Diablo

 

What's your favourite Seafood?

Mine is Shrimp!

I could eat this all day long.

It is a costly ingredient which is why most of us utilize it around special occasions.

Well, this dish

s t e t c h e s

the budget making it an easy and affordable dish for "home company"

YOU!

Why should we always wait to have special food for special occasions?

Aren't we worth it too?

Well follow my steps to see how easy and econimical this dish can be for any night of the week

 

1 lb of 12/16 size shrimp:this is how many shrimp are in each pound

500 gr pkg. of spaghettini:if you look close I have mixed two white & wheat, so that my kids gets some fiber!

1/4 cup sliced black olives

3 cloves garlic, sliced

3 salted anchovy filets, not rinsed, chopped, this is seasoning

1 jar of drained artichoke hearts, sliced

1-2 tsp red chili flakes

3-4 tbsp chopped parsley

salt & pepper to taste

extra virgin olive oil

 

 

Here are the ingredients for today

 

Bring a large pot with 3/4 filled salted water to a boil. Add in pasta, stir to prevent sticking.

 

When it reaches a boil reduce the heat to #7-8, continue stirring occasionally, until al dente.

 

Meanwhile in a small skillet, add 4 tbsp olive oil and turn the heat to med. high #7. Drop in garlic, saute for 30-60 sec. to golden. Place in anchovies and stir to disintegrate them.  They will splatter, if that happens lower the heat slightly.

 

This will flavour the whole dish. Add the chili.

Continuously stir to delicately brown the mixture.

Add the shrimp, placing down seperately to evenly cook

 

Turn over as they begin to turn pink.

Add 3/4 of the parsley

Drop in artichokes and olives.

Stir to coat and continue cooking for another minute until all shrimp are pink.

 

 

Toss pasta back into the large pot.

Tip the shrimp mixture into the large pot.

I like to grab a handful of pasta with the tongs and "wipe" the pasta into the skillet scraping every bit of goodness from the pan.

 

Drizzle 3 tbsp raw EVOO overtop to dress the dish.

Toss to coat.

Garnish with more parsley.

 

 

Serves:4-6 people

 

Enjoy with love!

 

Asian Wild Salmon

en

Papillote

This wonderful mid week dish is so fast!

I'm not kidding this was ready in 15min!

Can't beat that when you have to rush around either to bring kids to work in my case or...

extra curricular activities.

Wild Pacific Salmon is full on protein and full of omega 3's, so this if feel good food.

PAPILLOTE

is a fancy French word which means: in paper.

I happened to fine parchment bags which was even easier than wrapping parchment into a parcel.

It holds all of the marinade and juices you add or accumulates.

This allowed me to steam the fish in it's own juices and here's the best part..it has

NO OIL!!!

So this meal has no added fat.

Great for keeping the calories down and guilt free. Imagine making this for guests and telling them there is no fat in their food!

You will be the hostess with the mostess.

 

1  2-3lb side of Wild Pacific Salmon

1 tbsp black bean sauce with garlic

2 tsp soy sauce

1 tsp or to taste Siracha sauce (hot sauce)

 

 

Place the salmon on a large piece of parchment paper or in a bag, brush the black bean sauce, soy sauce and siracha sauce over the top of the salmon. 

 

 

 

 



If you have a parchment bag, fold over the edge 2 times and place seam side down on a baking sheet large enough to hold the parcel.

 

If you are using parchment, place the fish onto 1/2 of the paper and fold over the top half, encasing the fish.  Crimp the edges over one another to encase the fish and liquids. Place on a baking sheet.

 

Let marinate for 15min to 1/2 hr if you have time.

 

Bake in a preheated 375F oven for 15min or until fish can be flaked with a fork.

 

This will create it's own juices which, you can spoon over the fish.

 



Servings: 3-4

 

Enjoy with love!

 

 

 

 

 

 

 



 

 

Baccala a la Pizzaiola

 Baccala

is an integral part of Italian history with strong roots of poverty.

This dry salt cod was a staple in many homes. Once the fish was salted it would sustain the family throughout the cold months. It was particularly special at Christmas time because it was inexpensive, could be prepared many ways and fed a large group of people.

Throughout my studies and fascination with food, I see many cultures and different nationalities use this fish.

I have never wanted to cook this fish, having been tired of having it all my life and after all it is a peasant dish. Even now I don't request it for Christmas because there are so many other seafood's which I enjoy...but

lately I have been feeling the need to learn something from my childhood that brings back memories of comfort.

So with phone in hand I called, who else?

My mom, to ask how to prepare the fish...this is my journey..

Surprisingly it was easier than expected without much fuss...

 

 

2-3 lb of dried salt cod

1 cup canned tomato puree

1 cup wine

1 cup water

2 tbsp chopped parsley

1 onion, chopped

3 cloves of garlic

1 tsp each garlic powder, black pepper, thyme

2 tbsp EVOO

just a pinch of salt because the fish will still retain some salt.

 

Cut  dried cod into 4-6 oz portions and place into a large glass bowl or pot.  Cover with water and let sit on the counter but, away from the sun. Change the water twice daily for 3 days.
*This is easy every time you are near the sink will be a good time to change the water

In a preheated  large size skillet add oil , garlic and onions and sauté until  fragrant and golden approx. 2 minutes. Add the puree, water and wine.  Turn the heat up to hi and bring to a boil.

Reduce immediately to med. low and simmer.  Add  herbs and spices, continue to cook for 20min.  *This can be stored in the refrigerator  up to 3 days in advance.  Taste for seasonings.

Place rehydrated fish in the tomato sauce in a skillet large enough to hold everything and cook on med. low until fork tender approx. 30min. and it flakes when pulled with a fork.

Do not move the fish around, but rather, spoon the sauce over the fish to colour it and infuse its flavour. It will begin to release water flavouring the sauce further.

Spoon into dishes and garnish with parsley. 

Serving Suggestion: grab a nice crusty piece of bread to soak up the tasty fish~

Servies 4-8 people depending on portions

Enjoy with love!
 

 

 



Mediterranean Mussels

Mediterranean Mussels

 An elegant appetiser or meal for any day of the week!
Easy and on the dinner table in less than 30min!
High in protein and very low in fat!

3 lb fresh mussels

1/3 cup oatmeal

1tbsp EVOO

2 cloves garlic, sliced

1/2 red onion, sliced

1/2 cup chopped parsley

1 tsp red chili flakes

1/2 tomato, minced

1 lemon, juiced

salt & pepper to taste

 

Remove mussels from the container they come in and place in a large bowl, sprinkle oatmeal over them and fill the bowl with cold water.  Let sit for 10min  while you prepare everything else. *This oatmeal  causes the mussels to spit out any sand they have inside them.

With the water running lightly scrub the mussels vigorously to remove any dirt clinging to the shell and cut or pull off the beards, if any.

Place in a clean bowl, large enough to hold them.

In a large sauce pot or wok heat oil on med. high and add garlic, onion and chili flakes.

Stir and sauté to cook for 1 min. Add the mussels and stir allowing the bottom to distribute up to the top.   Sprinkle 3/4 of the parsley over the mussels and continue cooking another minute or two.

Add the lemon juice and continue cooking another 2-3 min. until all of the mussels open, taste for seasoning.

Discard any unopened mussels and sprinkle remaining parsley and tomatoes for garnish.

Serve with toasted garlic bread to soak up the broth.

Enjoy with love!

 

TexMex Salmon

with

 Oyster Mushrooms

TexMex Salmon w Oyster Mushrooms

 

Most of my dishes are either really quick and nutritious or low and slow.

I try to get fish into the diet once a week and this is one of those quick and satisfying dishes

READY IN 15 MINUTES!

 



4 salmon steaks or any firm fish

2 cup oyster mushrooms, woody center removed pulled apart  (cremini, portobello or button can be substituted)

3 cloves garlic, peeled and sliced

1 tsp chili powder

1 pinch chili flakes

1/4 cup white wine + extra

salt & pepper to taste

2 tbsp chopped parsley or cilantro

extra virgin olive oil



In a preheated large skillet add oil place steaks in skillet and allow to brown. Sprinkle with both chillies, salt and pepper.  Using a spatula carefully flip fish over, being careful not to break steaks.  Sprinkle with seasonings on the other side.  Sprinkle with herb and drizzle with wine.  Cover with a piece a loose piece of foil and continue to cook for 5-8 min approx until cooked through.

Meanwhile when you turn the steak over the first time, begin to saute in a smaller skillet on med high heat 1 tbsp oil, garlic and mushrooms.  Season to taste.  Add 2-3 tbsp of wine, continue stirring and mixing.  When the juices begin to evaporate the mushrooms will be ready to top the salmon.

Suggested Serving:  my side of vegetables are corn, carrot, peas and green beans

 

Enjoy with love!

 



Spa Day at Home

Afternoon Delight

Sometimes you don't have to go to a Spa in order to enjoy yourself!

With a little forethought you can enjoy yourself and take the afternoon off and just have fun.

This yellow tail snapper was BBQ'd  with the meal the day before and was actually made for the next day so I wouldn't have to cook but would have a great low calorie meal without the fuss!

1 1b. yellow tail snapper

2 tbsp chipotle pepper rub

sea salt & pepper to taste

1/2 avocado sliced

1 roasted red pepper

EVOO

1 clove garlic

1 tbsp parsley

This was cooked the day before and refrigerated, so it is cold, which is a great way to eat a firm fish.

Sprinkle rub and seasonings on fish. Cook on BBQ or  greased grill pan for 10-15min on each side.

When a pepper is roasted it "shreds" along the grain vertically so you don't need a knife to slice it. Place pepper into a small bowl, drizzle EVOO over peppers, add seasonings, herbs and garlic.  Toss to coat. 

How much oil?  Be generous it's good for you.

You can drizzle the flavoured oil over bread and you have a great accompaniment to your meal!

Serve with avocado and a refreshing water

Spa Water

with Cucumber and Basil Leaves





Lime Tequila Tilapia

with Capers

 Lime Tequila Tilapia with Capers

4 filets of tilapia or any white fish

1 cup flour for dredging

1/2 onion chopped roughly

1 red pepper, cored sliced into slivers

400g pkg of snow peas, stringy fibre removed

6 tbsp tequila

2 limes, zested and juiced

100g jar of capers in brine

1 tbsp roasted garlic, mashed

2 tbsp each parsley and mint, chopped finely

salt & pepper to taste

Extra Virgin Olive Oil

In a heated medium skillet add 1 tbsp evoo and begin to saute onion, stir cooking for 1 min to soften.  Add red pepper and season to taste, stir and continue cooking for another minute on medium high heat.  Remove from burner, set aside.

Add flour to a shallow dish, dredge fish in flour shaking off excess.  In a large heated skillet add 2-3 tbsp evoo. Cook fish on both sides browning on medium high heat 2-4 min per side depending on thickness of fish.  To the pan add roasted garlic, then tequila and lime, swirl around pan to distribute. Add capers and brine then herbs. Spoon sauce on top of fish to coat.  Check for seasoning as brine can be quite salty, readjust if needed.

Serve over vegetables.

Enjoy with love!



Asian Wild Pacific Salmon



Asian Wild Pacific Salmon

What a great meal that starts BBQ season or camping

This looks fancy but it is cooked in 15min!

1 3lb wild pacific salmon

1 tbsp black bean sauce

1 tbsp hoisin sauce

1 tsp wasabi paste

1tsp jalepeno

1tbsp sesame seeds for top of salmon

2-3 lb baby mixed greens

1 lb blanched green beans

1 carrot shredded

1tbsp cilantro leaves, plucked (optional or parsley can be used)

Dressing:

1 tsp or more sesame oil

1 tsp grated ginger plus the juice

1/2 lime juiced

6  tbsp canola or grape seed oil

2 tbsp rice wine vinegar

1tsp honey

salt & pepper to taste

Spread wasabi, hoisin, black bean and jalepano on salmon let marinate for 30min.

Cook on greased  hot grill, it is best on BBQ for 10-15min or until it flakes apart. If you can't BBQ it can be cooked on a grilled skillet.

Mix salad greens, beans and carrots.  Mix dressing and pour over greens, toss. Serve with Salmon

Enjoy with love!

Makes 3-4 light entries



Cozze Marinara w White Wine & Tequila

 Cozze Marinara

White Wine & Tequila

Mussels are so delicious and inexpensive!

You can have them any night of the week, you won't have to save them for special occasions.

If you buy the frozen ones that are already clean it will save you an extra step.

If they are fresh immerse in water and scrub away to remove any sand. Pull of the "beard" which is on the outside of the shell.

This beard is how the shell adheres to it spot in the water!     

4lb of cleaned mussels
2tbsp EVOO(extra virgin olive oil)
2 cloves garlic, smashed + extra for toast
1/2 cup parsley, chopped + extra for garnish
1/2 onion, chopped medium
1 cup tomato, pureed
1/2 cup dry white wine (opt.)
1/2 cup Tequila (opt.)
pinch of pepper flakes
salt & pepper to taste
toasted wheat bread points for garnish

Heat a large pot on med. high for 5min. or until your hand placed over the pot feels some heat. Drizzle in EVOO and saute garlic, onion and pepper flakes, until fragrant and golden. Do not allow to burn.
Tip in puree, stir and bring to a light boil.  Add parsley and seasoning, reduce for 5 min. Add alcohols and continue cooking and stirring until sauce reduces for 10 min. to intesify the flavour of the sauce.  Add mussels stir to coat and cover pot. Reduce heat to a simmer.  Cook until mussels open approx. 5 min. Ladle into dishes, garnish with toasted bread points drizzled with EVOO and rub a garlic clove over bread.
Sprinkle with remaining parsley.

Enjoy with love!

*Serves 4 as an appetizer or 2 as dinner*
*Do not eat any mussels that have not opened*

~Cooks Hint~
The marinara can be used on any carb (pasta, rice) or cooked vegetables.
By rubbing the garlic over toasted bread you still get garlic bread but with 1/4 of the calories.