Sweet & Spicy Fish Sauce

trout

Sweet & Spicy Fish Sauce

  • Servings: ”4”
  • Difficulty: easy
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Need a new way to serve fish? This recipe is super easy and tasty! Inspired by an Indonesian sauce called Sambal Kecap and my Mother-in-law who made us something similar in the Philippines.

Ingredients

  • 1 medium tomato
  • 1 Tbsp freshly squeezed lime juice
  • 1 Tbsp low sodium soya sauce
  • 2 Tbsp purple onion, diced
  • 2 Tbsp sweet bell peppers, diced
  • 1 Tbsp Jalapeño, minced (or any other hot pepper depending on your heat tolerance!)

Directions

Combine all ingredients in a bowl. Serve as a sauce with any fish!

Zucchini Radish Salad

zucchini radish salad

Zucchini Radish Salad

  • Servings: ”4”
  • Difficulty: easy
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A great use for garden zucchini – just pick it before it gets too big!

Ingredients

  • 1 medium zucchini, thinly sliced into long strips using a mandolin or a vegetable peeler
  • ~4-5 radishes, thinly sliced
  • ¼ of an onion, sliced
  • 1 clove minced garlic
  • ½ cup vegetable oil
  • ¼ cup white vinegar
  • 1 tsp salt
  • 1 Tbsp sugar
  • Dill to taste (fresh preferred but can use dried dill weed)

Directions

Mix zucchini, radishes and onion in a bowl. Combine remaining ingredients in a small jar to make the salad dressing.  Shake well.  Pour dressing (to taste) over the vegetables.  (You will likely have extra. Store in fridge.)

 

 

 

Sweet & Sour Chicken Rice Bowls

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Sweet & Sour Chicken Rice Bowls

A kid-friendly one pan meal for easy cleanup!

Ingredients

  • 2 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • 2 Tbsp soya sauce
  • 2 Tbsp white vinegar
  • 3 cloves minced garlic
  • 1 tsp red pepper flakes (optional)
  • 5 Chicken breasts cut into 1” cubes
  • 1 Tbsp vegetable oil
  • 3 cups low sodium chicken broth
  • ~1 cup fresh pineapple cut into chunks (or 1 can of pineapple chunks, juice drained)
  • 1.5 cups uncooked white rice
  • 1 cup carrots sliced thinly
  • ½ cup each diced red and green pepper
  • 1 tsp onion powder
  • ½ cup green onion thinly sliced (optional garnish)

Directions

  1. Mix together tomato paste, brown sugar, soya sauce, vinegar, garlic and optional red pepper flakes in a small bowl. Set aside.
  2. Sauté chicken breast chunks in oil in a large deep frying pan (you need a lid) over medium heat until no longer pink.
  3. Add remaining ingredients except green onion.
  4. Stir and cover. Bring to a boil, reduce heat to simmer and cook until most of the liquid is gone and rice is cooked. ~20 minutes. Garnish with optional green onion. Enjoy!

Naan

naan

Naan

Easier than you think to make homemade!

Ingredients

1/2 c warm water (you may need a bit more)

~8g package active dry yeast

1 tsp sugar

2 1/4c all-purpose flour

1/2 c plain Greek yogurt

1 tablespoon oil (a bit more to grease the pan)

Directions

  1. In a small bowl, add the sugar, water, and yeast together. Stir to combine well. Let it sit ~10-15min. Place flour in a large bowl, make a well in the middle.  Add the yeast mixture, yogurt and oil. Knead the dough (or use a dough hook on a mixer) until smooth and shiny. Cover the dough with a damp cloth and let it rise in a warm place for ~1hr. (The dough should double in size)
  2. Divide the dough into 8 portions and roll out each into a flat circle.
  3. 3. Heat up your frying pan (a cast iron skillet works best) over medium high heat.  Lightly oil pan and place dough on pan. The dough should puff up, bubble and dark spots appear. Flip and cook the other side. Enjoy!

 

Olive Tapenade

olive

Olive Tapenade

A great spread if you are an olive lover! Thanks to my friend @melanieyyc for sharing the recipe...

Ingredients

  • 1/2 cup pitted kalamata olives
  • 1/2 cup pimiento stuffed green olives
  • 1-2 cloves minced garlic
  • Drizzle of olive oil

Directions

Blend in blender until mixed but still a chunky consistency. Great with crackers or a charcuterie board spread!

 

Sheet Pan Lemon Chicken with Potatoes & Spinach

sheetpan

Sheet Pan Lemon Chicken with Potatoes & Spinach

  • Servings: ”4-5”
  • Difficulty: easy
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Our family loves this easy and delicious supper recipe!

Adapted from Taste of Home

Ingredients

  • 6 medium red potatoes cut into 1 inch pieces
  • 1 large onion, coarsely chopped
  • 2 Tbsp olive or avocado oil
  • 3 garlic cloves minced
  • 1 tsp salt, divided
  • 1 tsp dried rosemary, crushed, divided
  • 1 tsp ground black pepper, divided
  • ½ tsp paprika
  • 6-8 bone in chicken thighs, skin removed (or remove yourself)
  • 8 cups fresh spinach
  • Juice of 1/4 – 1/2 a lemon (to taste)

Directions

  1. Preheat oven to 425˚F
  2. Mix potatoes, onion, oil, garlic, ½ tsp salt, ½ tsp rosemary, ½ tsp pepper in a bowl until nicely coated. Transfer to a greased sheet pan (cookie sheet) Option: cover in foil for easy cleanup.
  3. In another small bowl, mix together paprika, and the rest of the salt, rosemary and pepper. Sprinkle over chicken and then place chicken in between potatoes on the pan. Roast for ~35min or until chicken is no longer pink.
  4. Remove chicken from pan and stir in spinach with the potatoes. Roast for another ~10min until spinach is wilted and potatoes are tender.
  5. Return chicken to pan and sprinkle lemon juice over entire pan. Serve and enjoy!

 

Easy Shrimp, Orzo & Zucchini

An easy one-pot family friendly meal!

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Ingredients:

  • 1 Tbsp avocado or olive oil
  • ½ onion diced
  • 3 cloves garlic
  • 1 tsp oregano
  • 1 small-medium zucchini sliced
  • 1 cup grape or cherry tomatoes sliced in half (or quartered if larger)
  • 2 cups orzo (dry)
  • 3 cups chicken broth
  • ~1 lb (~454 g) precooked shrimp, thawed and peeled
  • Ground pepper to taste
  • Green onion finely chopped (optional)
  • Grated parmesan or feta cheese as topping (optional)

Directions:

  1. Heat oil in a large skillet over medium heat. Add onion, garlic, oregano, zucchini, and tomatoes.  Cook until softened.
  2. Stir in orzo and chicken broth. Bring to a boil, reduce heat, cover and simmer for ~10 min or until pasta is cooked through.
  3. Stir in precooked shrimp at the very end and heat until warm (do not overcook as shrimp will get rubbery). Add additional toppings if desired.  Enjoy!

Apple Pecan Bacon Salad

Salads are so delicious in the summer!

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Use any assortment of lettuce and/or other greens.  Add chopped up apple, real bacon bits (or leftover bacon cut up) and candied pecans (you can make or buy them). Combine the following for the salad dressing:

Freshly ground pepper to taste

1.5 tsp Dijon mustard

1 tsp minced garlic

1 Tbsp lemon juice

1/3 cup avocado or olive oil

1/3 cup white balsamic vinegar

 

Greek Chicken Skewers

Chickenskew

Our family has been making this recipe for years! It’s still one of my favourite recipes served with Greek salad, Tzatziki sauce and warm pita!

Ingredients:

4-5 large chicken breasts cut into 1 inch cubes

Marinade:

1/4 cup lemon juice

1 Tbsp liquid honey

1 Tbsp avocado or canola oil

1 Tbsp dry oregano (or 2 Tbsp fresh oregano minced)

2 tsp balsamic vinegar

1 Tbsp minced garlic

1/2 tsp black pepper (freshly ground is better)

Directions:

  1. Combine marinade ingredients in a glass bowl. Add chicken, stir and marinate in fridge for at least 2 hours or overnight.
  2. Thread chicken onto skewers and discard marinade. (Metal skewers are easiest because they do not burn.) Spray or grease a large piece of tinfoil and lay out on BBQ.  Cook until chicken is no longer pink in the center (turn occasionally).  OR broil on high on greased foil-lined cookie sheet in oven for approximately 4 minutes on each side (when broiling watch carefully because the chicken can burn fast).  Be careful not to overcook or chicken will be dry.

 

 

 

Cilantro Lime Chicken Bowls

bowl

An easy family-friendly recipe that won’t disappoint!  Either dish out bowls or take a “build-your-own” approach and place all the ingredients out for your family to decide!  (FYI: If you are looking for a different homemade salad dressing – try this dressing recipe – it’s my favourite!)

Ingredients for Marinade and Dressing:

1/2 cup                             Lime juice

4 tsp                                  Balsamic vinegar

2/3 cup                             Olive or avocado oil

2 cloves                            Garlic, minced

2 Tbsp                               Honey

1/2 cup                             Cilantro leaves (stems removed, finely chopped)

Ingredients for Bowl:

~4                                      Chicken breasts

1 cup                                 Grape tomatoes, halved

1 (341 mL) can                Corn, kernels (or frozen corn heated)

1 (540 mL) can                Black beans, rinsed

1                                         Avocado, sliced

2 cups                               Uncooked brown rice (cook as per bag directions)

Optional                           Shredded cheddar cheese (as a topping)

 

Directions:

  1. Mix marinade/dressing ingredients by hand. *Use ½ for chicken marinade and save the other ½ for the dressing.
  2. Cut chicken breast into 1” cubes. Place in a glass dish or Ziploc bag with ½ of the marinade mixture. Marinate for at least 1 hour in the fridge.
  3. Meanwhile cook rice and prepare all your other bowl ingredients.
  4. Sauté chicken in a large pan on the stove over medium high heat. Cook until no longer pink.
  5. Layer rice, chicken and then other ingredients. Drizzle desired dressing on top!