Grilled Corn on the Cob

Hallelujah to BBQ season! Nothing inspires me more than strolling around my neighborhood and being surrounded by the aromas of roasting veggies and grilling meats.  You can’t honestly admit that the lingering scents of fired up grills don’t get your tummy rumbling and your mouth salivating? That’s what I thought. The best part of this time of year is the abundance of budding produce found in your local farmer’s markets that are just perfect for the ‘Q. An endless list of lovely charred combinations can be effortlessly complemented with a crisp glass of white wine!

Speaking of beautifully grilled veggies, I hit the jackpot with last night’s corn on the cob. It was the perfect blend of sweet and crunch. As mentioned above, I will find any reason to light up the BBQ and these fresh cobs were spot on. I don’t believe in following the traditional boil and butter method so I dressed my corn with a few of my trusty favorites: cayenne, red chili flakes, and a drizzle of olive oil. This recipe is so simple and definitely a crowd pleaser! Serve it as a side dish or even the main attraction – the flavour will speak for itself.

Xo Dom Appetit!

Grilled Corn on the Cob

Prep Time: 5 mins
Cook Time: 20-25 mins

Tools needed: measuring spoons, aluminum foil, small mixing bowl, BBQ

Ingredients:

3 corns on the cob (husks removed)
1/8 teaspoon cayenne
1/8 teaspoon paprika
1/8 teaspoon red chili flakes
1/8 teaspoon salt and fresh ground pepper
1-2 tablespoon of olive oil

Directions:

1) Mix spices together in small bowl. Drizzle corn with oil to lightly coat and rub in the spices on each cob (just a couple dashes per cob!). Wrap tightly in aluminum foil and BBQ on medium heat for 20-25 mins turning halfway. Enjoy!

Key Lime Cupcakes

The sunny skies and 20-something weather have not only awoken my spirits but also those of the lovely Starbucks ladies working today. I am sitting here doing my best to stay busy, while my best friend is engulfed in her studies (as always), when we were suddenly and very graciously interrupted: “Hi, we were wondering if you guys would like to try our new raspberry scones and cookies & cream Frappuccino’s?” Is that even a question? OMG, YES! This was the complete highlight of my day. The warm scones and cold shake left me reminiscing of the heavenly Key Lime cupcakes we baked last weekend…which is of course today’s subject.

Ok, these are not quite “key” lime cupcakes since we couldn’t get our hands on key lime juice or the actual limes. But the alternative choice of lime did the job just fine! I, who really could not tell the difference between either lime, was more than thrilled with the scrumptiously divine cakes. To be frank, I find it challenging and a bit heartbreaking leaving my salted caramel chocolate cupcakes behind, or anything chocolate-y for that matter, however the weather’s been calling for sweet-tart refreshing treats and it’s about time I deliver. This cupcake gives me a cooling effect that almost replaces a cold shower after my daily thirty minute jogs (lol, a real calorie balancing-act!). The creamy icing mixed with the fresh lime zest is stellar and probably my favourite part of the cupcake. It is not too sweet and offers a perfect topping to the light and fluffy minty coloured cupcake. And get this: you are being good to your body too since limes are very high in Vitamin C! I am not going to steer you in the wrong direction though…these are super delicious but definitely not Weight Watchers approved! ;)

Xo Dom Appetit!

Key Lime Cupcakes
adapted from: My Madison Bistro - originally Bon Appetit

Prep Time: 20 mins
Cook Time: 15-18 mins

Tools Needed: large mixing bowl, medium mixing bowl (2), measuring cups & spoons, grater, hand blender, cupcake tray, paper liners, ice cream scoop (for scooping mix into trays)

Ingredients:

Cupcakes:

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (room temperature)

1 1/4 cups sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

3 dashes green food colouring

3/4 cup buttermilk

Icing:

1 package cream cheese (room temperature)

1 1/2 cups powdered sugar

1/2 cup unsalted butter (room temperature)

1 tablespoon finely grated lime peel

1/2 teaspoon vanilla extract

Directions:

1) Preheat oven to 350 degrees F and line cupcake tray with paper liners (makes 12). Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter in a larger bowl until smooth and then beat in sugar, eggs (one at a time), fresh lime juice, lime peel and food colouring - don't be surprised if mixture curdles, it is normal! Beat in flour mixture (3 additions) alternating with buttermilk (2 additions). Spoon mixture into liners and bake for 15-18 mins. Remove from pan and allow to cool on wire racks.

2) Beat cream cheese, powdered sugar, butter, grated lime peel, and vanilla in medium mixing bowl until creamy. Spread over cupcakes and enjoy!

Self-Serve Sushi!

I am so excited to share my first homemade sushi experience with you, mostly because it was utterly fabulous. Yes, I am aware that making sushi at home is not a novel idea but I have been apprehensive of taking the sushi masters’ expertise into my own hands. Can you blame me? They look so focused and diligent when rolling these spectacular little rolls stuffed with exotic flavors and flare. Their presentation never stops short and always leaves me with great appreciation for their skill and creativity. Undeniably, I would ingest sushi for breakfast, lunch and dinner without hesitation if it wasn’t so exceedingly pricey. My little bro (who shares my adoration for sush’) encouraged me to get these nimble fingers a rollin’ and the results were simply delish. We decided to stick to beginner level and use basic fillings to ensure no disaster rolls going to waste...not that they ever would with my hungry belly around! Our menu included a fresh avocado & crab roll, our take on the "Vancouver" roll – cream cheese & smoked salmon, and a grilled shrimp & crab roll with carrot shavings. Not too shabby for a couple of amateurs! This is a great “sharing” experience, so invite some peeps over and give it a try! But most importantly, don’t forget the sake!

Xo Dom Appetit!

Self-Serve Sushi!

Prep Time: 60 mins

Cook Time: 20 mins

Tools Needed: large boiling pot with lid, measuring cups, mesh strainer, wooden spoon, medium saucepan, large wooden bowl (or glass), sushi rolling mat, cutting board, sharp knife, large serving plate, saran wrap

Ingredients:

2 cups of sticky rice/Japanese rice (uncooked)
2 cups of water
¼ cup of rice vinegar
2 teaspoons of salt
2 tablespoons of sugar
1 package of Nori
Black sesame seeds
1 package of imitation crab (sliced)
1 large ripe avocado or 2 small ones (sliced)
1 package of cream cheese
1 package of smoked salmon
2 green onions (chopped)
1 cucumber (sliced)
3 giant tiger shrimps (sliced & lightly fried)
½ cup of shredded carrots
Soya sauce for dipping

Directions:

1) Sushi Rice: heat vinegar, sugar and salt in saucepan over medium heat until sugar and salt have dissolved. Make sure mixture does not boil. Remove from heat and set aside.
Rinse rice in cold water. Allow rice to sit (about an hour) and rinse again until water runs clear. Use equal amounts of rice to water ratio and cook in large pot with lid according to package instructions (boil- let simmer on low heat until all water has evaporated approx 20 mins) OR you can also use a rice cooker! Once the rice is done cooking, remove the lid and allow cooling for 15 mins. Transfer rice to wooden or glass bowl and mix in vinegar mixture with wooden spoon allowing rice to cool down before using.

2) On a flat surface, lay rough side of nori facing upwards on the sushi mat. Wet your hands to roll up a ball of rice and spread it along the nori leaving only a small margin along the top clear in order to close sushi roll properly (*keep hands wet for rice handling and dry for nori handling). On the edge of your nori add whatever fillings you desire! For the Vancouver roll we put a couple slices of cucumber, a long slice of cream cheese, chopped green onions, and 3-4 pieces of smoked salmon. For the California roll, we added a few pieces of cucumber, sliced avocado and crab. For our final roll we added lightly fried tiger shrimp, slice crab, and shredded carrots. Once fillings are added, use the closer edge of the mat and being to roll over the fillings tightening it as you go. Continue rolling and tightening as you go until you reach the end and give it an extra tight squeeze on all ends. Remove mat and with a wet sharp knife cut your roll into 6-8 pieces and serve!

3) If you want your rice on the outside of your roll and the nori on the inside you will need to cut a piece of saran wrap a bit longer than your nori and place on rolling mat beneath the nori (rolling mat- saran wrap- nori- rice- sesame seeds). Flip rice side over onto saran wrap fill with ingredients. Roll tightly ensuring saran wrap does not get stuck into roll. Cut and serve!

Butternut Cauliflower Curry

Growing up in a half West Indian family I was exposed to every type of curry imaginable. We had chicken curry, lamb curry, goat curry, beef curry, and a mysterious meat curry that my dad always referred to as “chicken”. Very questionable I know, but as a six year old kid surrounded by three other rowdy/hungry siblings you don’t waste time probing! I am embarrassed to admit that I nearly never make curry at home now! Well, I have my reasons: 1) there is a stellar Indian resto a block away from my apartment and 2) I don’t have a fan in my kitchen so not only does the amazing aroma stick to the air but also to my roomies clothing and bedrooms in general. In the name of amicability I usually go for the former and take the two minute stroll up the street to curb my cravings. But since the weather has been quite kind this week I was able to open my windows and cook this deliciously simple recipe that my sister-in-law threw my way.

This Cauliflower Curry is so dang tasty that you forget that I opted out on the “mysterious meat” component. I also added a gorgeous nutty butternut squash to the mix and a fresh tomato for a little pizzazz! The curry just blends so well with the cauliflower which is probably the only white veggie you can eat 100% guilt-free. It is making a serious comeback to the cruciferous table with its high dietary components, antioxidants and irresistible CRUNCH! I loved this recipe because it heated me up (since I had to open the windows to cook and my heaters are on the fritz) and because I got my curry fix quick without hitting up the butcher.

Xo Dom Appetit!

Butternut Cauliflower Curry

Prep time: 15 mins

Cook time: 45 mins

Tools needed: large cooking pot, mixing spoon, measuring spoons & cups, cutting board, chopping knife

Ingredients:

1 medium onion (chopped)
1 green onion (chopped)
2-3 garlic cloves (minced)
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
½ teaspoon garam masala
1 teaspoon ground coriander
2 teaspoon curry powder
½ butternut squash or pumpkin (peeled and cubed –in order to facilitate peeling/cutting cut in half and boil on stovetop for 5-10 mins)
½ head of cauliflower (chopped into florets)
1 small can of chick peas (rinsed)
1 bunch of coriander leaves (chopped)
1 large tomato (diced)
Olive oil (for frying)
Black pepper and salt
½ cup of water

Directions:

1)      In a large pot over medium heat fry up onions in olive oil, adding a pinch of salt. Turn heat down to medium low and add garlic, stirring to ensure that they don’t burn. Add a tablespoon more of oil and all spices stirring again making a light curry paste.

2)      Turn heat back to medium and stir in squash or pumpkin and add about ½ cup of water to assist with the cooking process (Add water up ¾ of the depth of the squash - making sure not to cover the squash completely) and leave to cook with lid on until it begins to soften, about 25 mins. Add the chickpeas along with the cauliflower (you might need to add a bit more water but be frugal – you don’t want a watery mixture!) and bring to a boil. Reduce heat and continue to simmer with lid on for another 15 mins. Once vegetables are soft mix in coriander leaves, tomato and additional salt and curry powder if needed. Allow to simmer for another 5-10 minutes and remove from heat. Serve over a bed of basmati rice, quinoa or with naan bread!

Tabouleh Salad with Hempseeds

I know I have been inching towards the healthier, lighter meals lately but I honestly haven’t had much of a choice. Despite the rainy/hail weather we have been experiencing lately, summer is right around the corner and I need to get this bod back into bikini-worthy shape. Once I am done drooling over all the excessively complicated dazzling meals on Top Chef Canada, I open my laptop and search for realistic meals that you and I can whip up without the grueling eyes of the judges. I have been hanging around the beautiful Kimberley Snider’s website lately and have become a bit intrigued by the “beauty from the inside out” concept. Don’t worry, I am still a glutton for punishment and will be serving up something fried by next week, but I can still appreciate some real “feel-good” food.

The Raw Tabouleh Salad is as simple as it gets. It took me less than 15 minutes to throw together and the results were exploding with flavor. There is something about the lemony-garlicky dressing that drove my taste buds mad! The best part though, is that you are ingesting copious amounts of antioxidants without even realizing it. Parsley is packed with iron, vitamins A & C, and possesses enzymes that can help keep you regular! ;) … The hemp seeds are a nice addition to this salad since they are “high” in protein (haha) and essential fats. With this unpredictable weather, we can all use the vitamins!

Xo Dom Appetit!

Tabouleh Salad with Hempseeds
Taken from:Kimberley Snider Recipes

Prep Time: 15 mins

Tools Needed: measuring cups & spoons, large mixing bowl, blender, paring knife, cutting board, mixing spoon

Ingredients:

1 huge bunch of fresh parsley (stems removed and chopped)
½ of white onion (chopped)
1 tomato (diced)
5 heaping Tbs of hempseeds (I used 3 since these aren’t cheap!)
Juice of 1 lemon
1 clove of garlic
¼ of olive oil
Salt (for taste)

Directions:

1)      Throw chopped parsley, tomato, onion and hempseeds into large mixing bowl
2)      In a blender, combine lemon, garlic, olive oil and salt. Blend until smooth and pour over salad and mix well. Enjoy J

Moroccan Quinoa Salad

My fellow foodies, I finally decided to try the latest food phenomenon: Quinoa. My thoughts? Loved it. It is so fluffy and versatile and incredibly healthy that you just have to incorporate it into your diet. This “supergrain” tastes great for breakfast in porridge with berries, for lunch in a hearty soup, or in a salad as a dinner side dish. Additionally, the lightweight grain is not only gluten-free but is rich in complete protein, magnesium, and fiber (Yah Fiber!). Now for an embarrassing fact about little ol’ me, I cannot cook rice if my life depended on it. I hate to admit it, but it’s the truth! It either turns out too mushy, too hard or frustratingly mediocre (I am therefore heavily reliant on my rice cooker as you can see lol). This is another reason why I am keen on Keen-wah… SO EASY TO COOK. I simply rinse it, boil it, let it sit, and fluff it. Perfection every time.

I love all ethnic foods, especially those that use coriander & mint. That is probably why I am drawn to the Moroccan Quinoa Salad listed below. The fact that it only takes 20 minutes to put together is a bonus. The combination of ingredients is definitely appealing to the eye and taste buds with no lingering guilty feelings. I made this dish for a family potluck last Sunday and witnessed the bowl of Quinoa disappear instantly. The key ingredient to the salad, besides the obvious, is the fresh mint. It adds a refreshingly “cool” touch to the flavourful mélange. So whatever you do, don’t cheap out on the mint!

Xo Dom Appetit!

Moroccan Quinoa Salad

Adapted from: Canadian Family


Prep Time: 10 mins
Cook Time: 10-15 mins

Tools Needed: medium boiling pot with lid, measuring cups and spoons, cutting board, knife, medium mixing bowl, small mixing bowl

Ingredients:


3 cups cooked quinoa (1 cup dried)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoons sugar
1 1/2 cup canned black beans (rinsed)
1 1/2 cup canned corn (rinsed)
1/2 small red onion, thinly sliced
1 pint of cherry tomatoes (quartered)
1/2 cup slivered almonds (toasted)
1/4 cup chopped black olives (or green)
1/4 cup chopped fresh mint
1/4 cup chopped fresh coriander
Fresh Ground Pepper
½ of squeeze lime juice (optional)


Directions:


1)      Cook your Quinoa. While Quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt, sugar and pepper into a vinaigrette in a small bowl.
2)      Combine Quinoa and all remaining ingredients (except fresh herbs*) in a medium mixing bowl. Mix in vinaigrette and refrigerate for at least one hour prior to serving to allow flavors to combine – the longer the better! Add the herbs, optional lime juice, and serve at room temperature.

Ginger-Carrot Soup

Sadly, I have had to take my soup bowls out of retirement due to this terribly disappointing spring weather we’ve been experiencing. After an evening or two cozied up by the fireplace with a modest serving of scotch on the rocks (to heat me up of course!), I decided that it was time to pull out one of my favorite soup recipes: Ginger-Carrot Soup. Lately I have been overdosing on this orange vegetable for more reasons than one. Carrots are packed with cancer fighting antioxidants, a whole slew of vitamins, help clear your blurred vision and the best part is they help slow down the aging of cells (a natural anti-aging method at a fraction of the price, ladies!). My girls bought me a juicer for my 26^th birthday (last summer *sigh*) and this baby eats up carrots like no one’s business. I highly recommend this beautiful appliance to anyone who enjoys fresh fruit & veggie juices…and has the time to clean it afterwards! Lol

But I digress. This Ginger-Carrot Soup is unquestionably fabulous. I mean this with all sincerity. It is so incredibly simple and cheap to make that I guarantee you will be thanking me when reheating your leftovers for days to come. The flavors of the pureed carrots are wonderfully complemented by the pungent zing of the ginger. And after adding a dollop of Greek yogurt and a few toasted pine nuts to the mix I found myself licking the bowl and pouring seconds in no time!

Xo Dom Appetit!

PS. Keep a close eye on your pine nuts when toasting. They go from au naturel beige to charcoal black in the blink of an eye!

Ginger-Carrot Soup

Adapted from: my Grandmaman’s kitchen and The Food Network Magazine

Prep Time: 20 mins
Cook Time: 25 mins

Tools Needed: measuring cups and spoons, peeler, cutting board, knife, large heavy pot with lid, blender, small sauté pan, small mixing bowl

Ingredients:

2 tablespoons of extra-virgin olive oil
1 medium onion (chopped)
3 cloves of garlic (minced)
1 tablespoon of ginger (peeled & minced)
2 pounds of carrots (peeled & chopped)
1 medium russet potato (peeled & chopped)
6 cups of low-sodium chicken or vegetable broth (I used 4 cups broth and 2 cups water)
¼ cup of pine nuts
1 1/3 cups of plain low-fat Greek yogurt
1 teaspoon of honey
1 teaspoon minced fresh thyme (or dried)
Kosher Salt
Freshly ground pepper

Directions:

1)      Combine the olive oil and onion in heavy pot over medium-high heat. Sprinkle with salt and cook until lightly caramelized. Mix in garlic and ginger and continue to cook (without burning the mixture). Add carrots, potato and the broth of your choice. Bring to a simmer, cover and cook until carrots and potatoes are very tender. Remove from heat.
2)      In small pan over high heat, lightly toast the pine nuts. Set aside. In a small bowl, combine the yogurt, honey, thyme and ½ teaspoon of pepper.
3)      Puree the soup in a blender until smooth (you might have to do a few batches). Adjust the seasoning to your taste (salt & pepper) and serve with a dollop of the yogurt mixture and some pine nuts.