Cedar-Planked Salmon


INGREDIENTS

1 untreated cedar or alder plank
1 (1 1/2-pound) salmon fillet $
3 tablespoons Sweet-and-Salty Salmon Rub
Lemon slices $
Garnish: chopped green onion

DIRECTIONS

  1. Soak cedar plank in water at least 30 minutes.
  2. Remove pin bones from salmon, if necessary, and coat fish evenly with rub. Cover with plastic wrap or foil, and chill until ready to grill.
  3. Drain plank, and grill over medium-high heat (350° to 400°) for 3 minutes or until grill marks appear. Remove from grill. Place salmon, skin side down, on heated side of plank. Top with lemon slices.
  4. Place planked salmon on grill, cover, and grill 20 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don't ignite.) Garnish, if desired.
Source : Top Inspired
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Spicy Asian Asparagus


INGREDIENTS

1 lb asparagus, ends removed and chopped into 1 inch pieces
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp sambal oelek chile paste
1 tsp sesame oil
1 tbsp teriyaki marinade *
*I noticed our teriyaki contains high fructose corn syrup, so I will be looking for a new brand!

DIRECTIONS

  1. Snap the ends off of your asparagus and discard them. Chop the asparagus into 1 inch pieces.
  2. Heat the olive oil in a skillet over medium high heat and add the asparagus.
  3. Cook the asparagus for about 4 minutes, until slightly tender and bright green.
  4. Add the garlic, chile paste, sesame oil and teriyaki marinade and cook for another 3-4 minutes, until asparagus is tender.
  5. Serve and enjoy!
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Healthier Kung Pao Chicken


INGREDIENTS

2 boneless chicken breasts, chopped into bite sized pieces
1 tbsp sesame oil
1/2 onion, diced (about 3/4 cup diced)
2 garlic cloves, minced
3/4 cup water
3 tbsp soy sauce
3 tsp cornstarch
3 tsp brown sugar
1/2 tsp minced ginger
1 tsp sambal oelek chile paste
1/2 red pepper, chopped (about 1/3 cup chopped)
1 cup chopped asparagus (1 inch pieces)
crushed peanuts for garnish, optional

DIRECTIONS

  1. Chop your onion, pepper, asparagus and chicken.
  2. Heat sesame oil in a skillet over medium heat and add onions. Cook for about 5 minutes, until softened. Then add the garlic and cook for another minute, stirring constantly to prevent burning.
  3. Add the chicken and cook for about 5-8 minutes, until the chicken begins to brown.
  4. While the chicken is cooking, mix together the water, soy sauce, cornstarch, brown sugar, minced ginger and chile paste in a small bowl. Whisk until well combined.
  5. When chicken is lightly browned, add the sauce to the skillet and bring to a boil. Then add in the chopped asparagus and red pepper.
  6. Cook for another 5 minutes, until the veggies reach your desired tenderness.
  7. Top with crushed peanuts (optional, I don’t like them).
  8. Serve with rice or another grain of your choice and enjoy!
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Cabbage Kimchi


INGREDIENTS

1 (2-pound) head napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water 
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2-3 tablespoons seafood flavor or water (optional, see Recipe Notes)
1-5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces

DIRECTIONS

  1. Cut the cabbage. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
  2. Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1-2 hours.
  3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
  4. Make the paste. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
  5. Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
  6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
  7. Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with te lid.
  8. Let it ferment. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  9. Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away
Source : Your Recipe 101
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My Christmas Roast Sweet Potato and Okra Salad – Sierra Leone Flavours


INGREDIENTS

1.1kg (2.5lb) sweet potato cut into bite sized pieces
Olive oil
Salt
450g (1 lb) okra cut in to 2-3 cm pieces
4 spring onions (scallions) sliced
1 tsp mild chilli chopped
Lime salad dressing
2 tbsp lime juice
4 tbsp olive oil
½ tsp whole grain mustard
½ tsp sugar or to taste
Salt

DIRECTIONS

  1. Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  2. Season the potatoes with 2 tbsp olive oil and salt and transfer to a baking tray.
  3. Mix the okra with 2 tsp olive oil and salt and add to another baking tray.
  4. Roast the okra for up to 15mins and the sweet potato for up to 30 mins until cooked though making sure to turn at least once during roasting.
  5. When the vegetables are done take them out of the oven and let them cool before transferring them to a bowl and mixing in the spring onions and chilli.
  6. Whisk all the ingredients of the salad dressing together and then pour as much as you want on to the salad and serve.

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Teriyaki Salmon with Lemon Rice Noodles


INGREDIENTS

2 salmon fillets with the skin on
3 tbsp teriyaki sauce
150g (5¼oz) uncooked rice noodles
1 large carrot peeled and grated
3 radishes finely sliced
3 spring onions (scallions) finely sliced
Handful of fresh coriander (cilantro) chopped
3½ tsp lemon juice
1tsp sesame oil
Salt to taste
1 tbsp sesame seeds toasted

DIRECTIONS

  1. Put the salmon fillets in a shallow bowl and pour on the teriyaki sauce.
  2. Leave to marinate for 20 mins, making sure to spoon some of the sauce over the fish at least once during that time.
  3. Cook the rice noodles according to the packet instructions, then drain and place in a bowl.
  4. Add the carrot through to the salt to the noodles, mix and set aside.
  5. Heat the grill and then grill the salmon skin side up for 5 mins.
  6. Turn the salmon over, spoon the marinade over the fish and then grill for up to 5 mins until the fish is cooked through.
  7. Serve the grilled salmon, sprinkled with the sesame seeds over the noodles.

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Pineapple Coconut Snowballs


INGREDIENTS

1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, well drained
2 1/2 cups flaked coconut

DIRECTIONS

  1. When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
  2. In a small bowl, beat cream cheese and pineapple.
  3. Mix well.
  4. Cover and refrigerate for 30 minutes.
  5. Roll mixture into 1-inch balls.
  6. Roll in coconut.
  7. Refrigerate for 6 hours or overnight.
Source : Food
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Bbq Chicken Pizza


INGREDIENTS

1 prepare pizza crust (your own or purchased tube/crust)
10 ounces chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons barbecue sauce
1/2 cup barbecue sauce
1 cup gouda cheese
1 cup mozzarella cheese
1/4 small red onion, sliced into rings
2 tablespoons cilantro

DIRECTIONS

  1. One hour before baking the pizzas, start preheating the oven at 500 degrees Coat chicken with 2 tablespoons barbecue sauce.
  2. Set aside in the refrigerator.
  3. Prepare dough into pizza shape.
  4. Precook if needed.
  5. Spread remainder of barbecue sauce over the surface of the dough.
  6. Spread cheese over the sauce.
  7. Spread chicken over the cheese.
  8. Place the onion rings over the chicken pieces.
  9. Place the pizza in the oven (on top of pizza stone if available or on pan).
  10. Bake until crust is crispy and cheese is bubbling (8-10 minutes).
  11. Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.
Source : Food
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Grilled Corn, Roasted Poblano and Bacon Zucchini Crust Pizza


INGREDIENTS

1 pre-baked zucchini pizza crust
1/2 cup salsa verde
3/4 cup mozzarella or monterey jack, shredded
1 large roasted poblano pepper, sliced
1/2 cup corn or 1 ear of grilled corn
2 slices bacon, cut into 1 inch pieces and cooked
fresh cilantro to taste (optional)

DIRECTIONS

  1. Spread the salsa verde on the pizza, top with the mozzarella, corn, poblano pepper and bacon and bake in a preheated 450F oven until the cheese is bubbling, about 10-15 minutes.
  2. Optionally serve topped with fresh cilantro.

Source : Closet Cooking
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Thai Pumpkin Soup


INGREDIENTS

2 tablespoons red curry paste
2 cups chicken broth or vegetable broth
1 (14 ounce) can coconut milk
2 (15 ounce) cans pumpkin puree or 4 cups homemade pumpkin puree
2 tablespoons fish sauce or soy sauce
2 tablespoons palm sugar or brown sugar
2 tablespoons lime juice (~1 lime)

DIRECTIONS

  1. Heat a large saucepan over medium heat, add the curry paste and cook, stirring, until fragrant, about a minute.
  2. Add the broth, coconut milk, pumpkin puree, fish sauce, palm sugar and lime juice, bring to a boil, reduce the heat and let simmer for 5 minutes.

Source : Closet Cooking
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