Posted in Fish, Gluten Free, Main Courses, Recipes, Sauces, tagged delicious, Gluten Free, healthy, Lemon, onion, Spinach, tangy, tasty on April 10, 2017|
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Recently, I worked on an on-location two-day motion shoot. I was one of four food stylist employed for the two days. We worked from the compact, professional, mobile kitchen called Maindish, it was rather cosy! They were 15 hour days with few opportunities to sit down (who said food styling was glamorous?). I’m always amazed at the shear number of people it takes to make a commercial happen, 60, in this case! By the way, on location also means cramped, because you’re having to squeeze in everyone and everything into relatively small spaces, it really is quite the orchestration!
I found this recipe on Epicurious; I chose it because I had most of the ingredients at home (along with an inordinate amount of sun-dried tomatoes). It was absolutely delicious, so I decided to document it for the future, plus, I made a few changes.
Mediterranean Fish in a Tomato Sriracha Sauce
- splash of EVOO
- 70 g (1/2 medium) sweet onion, peeled and finely sliced
- 90 g (~1/2 medium) fennel bulb, finely sliced
- 1/2 tsp sriracha sauce (add more if you like heat)
- 250 mL (1 cup) tomato purée from fresh or canned tomatoes (I used homemade)
- 30 g (~1/4 cup) sun-dried tomatoes, chopped
- 2oo g white fish fillets
- Sea salt and freshly ground pepper
- A handful of baby spinach
- Black olives (I used Niçoisse)
Ingredients for the topping:
- 2 tbsp flat-leaf parsley
- Small handful of spinach
- 2 tbsp sun-dried tomatoes
- 1 small clove of garlic, peeled and finely chopped or grated
- Zest of 1 lemon, plus a squeeze of juice
- In a medium-sized, frying pan (I used cast iron), heat a splash of olive oil and sauté the onion, fennel and sun-dried tomatoes for 2 to 3 minutes.
- Combine the tomato purée with the sriracha sauce and stir well. Add the tomato purée to the frying pan and simmer for 4 to 5 additional minutes. Season to taste with a little salt and pepper.
- Place the fish on top of the tomato mixture, spooning a little of the sauce over the fish. Cover and simmer on medium-low for 8 to 10 minutes, or until the fish is fully cooked.
- Meanwhile, in the small bowl of a food processor combine the parsley, spinach, sundried tomatoes, garlic, lemon zest and juice and process until chopped and well mixed. Set aside.
- When the fish is completely cooked, carefully stir in the olives (putted and sliced, if you’re using larger olives) and baby spinach and warm through (spinach should wilt).
- To serve, place the fish on a spoonful or two of cauliflower mash or polenta and dollop the tomato sauce over the hot fish. Dot the herb topping over the fish and sauce to finish.
- This combination of vegetables and tomatoes would work very well with chicken, but you’ll need to increase your cooking time.
- I used Tilapia for this particular recipe, but haddock, cod, sea bass or monkfish would also work well.
- The first time I made this recipe, I did not have fennel so I substituted 2 stalks of celery, it was equally as delicious.
- I used sun-dried tomatoes in olive oil, you may use dry but you might need to soak them in water so they are not chewy.
- To reduce calories, omit the olives and use non-stick spray instead of olive oil.
- If you use ordinary black olives, pit them and cut them into thirds.
- The weights I suggest in the recipe are not carved in stone, just gives you an idea of proportions for two.
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Posted in Fish, Gluten Free, Kitcheninspirations Original Recipe, Weight Watchers Recipes, tagged delicious, Gluten Free, healthy, Light, low fat, tasty on January 18, 2016|
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Last week we posted the Arugula Paste (or Arugula Pesto for those of us less traditional) and you might have guessed that I would do something tasty with it. The paste ended up on a tilapia fillet with some sautéed vegetables on a bed of spinach. The dish got rave reviews even if the lighting sucks.
Tilapia Crusted with Arugula Paste
A KitchenInspirations Original Recipe
- 60 g button mushrooms, cut in half
- 60 g radishes, cut into triangles
- 50 g yellow pepper, cut into cubes
- 50 g red pepper, cut into cubes
- 70 g eggplant, cut into cubes
- 70 g onion, chopped
- 60 g celery, cut into cubes
- 200 g tilapia fillet
- 2 cups spinach
- 1 tsp vegetable oil
- 1/4 cup arugula paste
- Pre-heat the oven to 350° F (176° C). Place fish in the centre of a heart-shaped sheet of parchment paper. Spread about half of the arugula paste on top and close and fold the parchment en papillote style (please see note below).
- In the meantime, add 1 tsp vegetable oil to a sautée pan and sautée all of the vegetables until just crunchy. Toss with the remaining arugula paste.
- When fish has reached an internal temperature of 158° F (70° C)
- Serve hot on a bed of baby spinach topped with the fish and the sautéed vegetables.
A delicious topping on a firm white fish.
I created this easy to follow video on how to fold en papillote. Please let me know what you think.
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Posted in Fish, Kitcheninspirations Original Recipe, Main Courses, Weight Watchers Recipes, tagged delicious, garlic, Gluten Free, healthy, low fat, Sauce, Vegetarian, weight watchers on January 11, 2016|
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So far, winter hasn’t been horrible (dare I say it out loud?). In the last week, we’ve only had a couple of super cold days (-23° C or -9.4° F) but we’ve only had one snow storm and although it was super wet, it wasn’t that bad (shovelling was awful!). The one thing I will complain about is the lack of sunshine November and December was…gloomy, gloomy, gloomy! Although January’s start has been chilly, it has been sunny! So if I have to give up warmth for sun, so be it.
Have you made a New Year’s Resolution? JT and I decided that we need to get back on track and eat more vegetables and limit eating out (oh dear, we do eat out a lot). So, I have determined that the next month or so I will dedicate the blog to super healthy, clean eating, roughly based on a ketogenic diet. I say roughly because I’m going to allow myself one day per week to ‘cheat’ (TBD)! I will comb through your lovely blog pages and get my inspiration there.
We’ve also decided to eat our main meal at noon instead our norm of 6 or 7 in the evening. We’re hoping that these changes will result in some shedding!
This condiment came about as I stared blankly in the refrigerator…so many vegetables but no inspiration! The bag of baby arugula called out to me…pesto, it whispered. Now I know many of you are pesto traditionalists and only basil, garlic, EVOO, pinenuts and parmesan will do…but what if you wish to limit calories? Yes, there is the argument that you should only use a little, but I wanted to start the week off right so I created this unique paste that resembles pesto (notice I didn’t call it pesto?). I received a solid thumbs up from JT, it has texture, a slight kick and it’s bright and beautiful green. A little sunshine on these gloomy winter days.
The raw cauliflower gives makes a good substitute for the nuts, providing the slight crunch needed.
Makes a 125 mL (1/2 cup) sauce
A Kitchen Inspirations Original Recipe.
- 60 g raw cauliflower (either stems or florets or both)
- 60 g baby arugula
- 1-2 cloves garlic, finely minced
- 2 tbsp white wine vinegar
- 3 tbsp vegetable stock (home made)
- sea salt to taste
- Add the raw cauliflower to a small processor bowl, process until it becomes a fine meal.
- Add the arugula (may need to be added in smaller portions), garlic, vinegar and stock and process until a desired consistency is achieved (I wanted it relatively fine).
- Season with sea salt and process until totally combined.
- See serving suggestions in notes.
- Serving suggestions: pasta, sautéed vegetables, zucchini noodles, drizzled on tomatoes, meat or fish.
- Add a spoonful or two into a simple oil and vinegar salad dressing or greek yogurt for a dip.
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Posted in Chicken, Fish, Gluten Free, Kitcheninspirations Original Recipe, Left overs, Recipes, tagged brunch, delicious, Leftovers, lunch, paella, pasta, quick, risotto, saffron, tomatoes on September 14, 2015|
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Cottage season is almost over and we’re heading right into the holidays: Canadian Thanksgiving, Halloween, American Thanksgiving and then Christmas! My how time flies. This “recipe” has become a “go to” recipe for brunches and lunches at the cottage where refrigerator space is at a premium and standard grocery items are difficult to find (to say the least). It’s the perfect recipe to reinvent ‘leftovers.” For the last couple of years, whenever I make a one pot rice dish like Paella, Jumbalaya, Risotto or even a pasta dish like JT’s Mediterranean Pasta, I ALWAYs make 2 extra servings. The trick is to set aside the two extra servings so that you’re not even tempted to finish off every last bite and lick the plate clean ;-p! The two extra servings combined with eggs and a little flavouring bake up into the most delicious dish, you will be tempted to make the recipe just to rebake it for brunch the following day! And the best part is that it freezes very well, so even if there is only two dining on leftovers, freeze the rest cut into single portions in a ziplock bag, ready for a quick lunch or a fancy brunch.
On some mornings the lake is so very still.
Bits of the seafood, chicken and chorizo dot the delicious egg bake.
A KitchenInspirations Original Recipe
- Preheat the oven to 350° F (177° C). Prepare a square baking pan with perpendicular sides (some square cake pans have angled sides). Line with parchment so that it extends up two of the sides. Spray lightly with nonstick spray.
- Combine eggs and La Bomba and whisk well. Fold gently into the leftover paella being careful not to squish the rice into a mushy mess.
- Pour into the prepared pan and jiggle around making sure that the proteins are distributed evenly. Bake for 45-50 minutes or until cake tester comes out clean.
- Cool slightly and cut into 8 portions with a very sharp knife. Serve with lemon slices and a light salad.
Would you care for a slice?
Our Paellas are always full of flavour.
Red sky at night, sailors’ delight!
Cocktails inside the screen-in porch, so peaceful.
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Posted in Condiments, Fish, Gluten Free, Kitcheninspirations Original Recipe, Main Courses, tagged Cucumber, delicious, fish, Fresh, healthy, Light, lite, mango, salsa, tilapia on April 20, 2015|
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Summer is coming. That’s what I’m told, I hardly believe them though. But with the warmer weather on the horizon (possibly as far away as Europe) I have again begun to think about lighter dishes. Fish seems to be a four-letter word, not for me, of course, I love the stuff. But some people in this household don’t love it as much as I do, so selling it on the plate becomes a thing. I simply broiled this tilapia, seasoned with salt and pepper and wanted a little something tasty to dress it up and my Mango Salsa recipe was born. Like many savoury recipes on this blog, I urge you to make it your own, volumes are simply suggestions — you hate cucumber, omit it! Hate mango, try pineapple instead! It’s pretty darn tasty and quite easy to prepare — I like my salsa cubed into even little cubes, but you may like yours another way…GO FOR IT!
Tilapia with Mango Salsa
- 1/2 cup ripe mango, cut into small cubes
- 1/2 cup cucumber, cut into small cubes
- 1/2 cup red pepper, cut into small cubes
- 1/4 cup cilantro, chopped
- 1/4 cup white balsamic vinegar
- salt and pepper to taste
- 200 g of cooked white fish (we used Tilapia but cod, halibut or monkfish would also work well)
- a few handfuls of massaged kale (my dear friend Kelly at Inspired Edibles shares a very compelling story about getting intimate with your food, 50 Shades of Green-style!)
- Combine the mango, cucumber, red pepper, cilantro and mix well. Pour the white balsamic into the mix and stir to combine, season to taste.
- Serve over broiled white fish on top of massaged kale leaves. Enjoy!
- This salsa would be lovely on BBQ chicken breast or even a steak if you’re feeling like red meat.
- A mix of greens would be fine instead of the massaged kale but I love kale so I use it where I can.
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This past week was International Women’s Day and I was generously invited (by my dear colleague and friend, Andrea) to the City of Brampton’s 2015 Women’s Day Event and the keynote speaker was none other than celebrity chef Anna Olson! I’ve been a long admirer of Chef Anna’s work from the very first time we dined at Inn on the Twenty in Jordan, Ontario where she and her husband Michael were the executive chefs, more than 15 years ago! These days Chef Anna works with Food Network Canada and is currently starring in Bake with Anna Olson as well as authoring cook books, managing her website, blog and social media outlets not to mention the presentation gigs. On Thursday, Chef Anna recounted her path on how she arrived at where she is today and it was inspirational! She was engaging, funny and interesting, the time just flew by. The audience of 140 were primarily comprised of entrepreneurial women and some young ladies from a local high school. Thank you Andrea for the invitation and the reminder that these networking events are worth every minute because you never know who you’ll meet and where that will lead (of course, I gave Chef Anna my contact info ;-)).
Chef Anna speaking at Lionhead Golf and Conference Centre in Brampton.
That’s me after I had my lovely new cookbook signed by Chef Anna!
Chef Anna’s primary food influence was her grandmother and as I reflected on who my primary influence was (my dear Mother, of course) I also thought about other influences I’ve had over the years, like JT’s mother. JT’s mother was a typical North American cook of that era, not overly adventurous but she made a tuna casserole in the 80’s that was a family favourite. Canned cream of mushroom soup (or cream of celery), a can of tuna, some cooked noodles, perhaps some chopped onion and the pièce de résistance: crumbled salted potato chips on top! Bake in a casserole dish until thoroughly warmed through and serve immediately. Being raised in a Hungarian home, I had never had tuna in this way (or canned tuna any other way for that matter) and having potato chips on top was such a treat. Of course, these days we don’t buy canned soups (too much sodium) nor do we indulge in potato chips, but I wanted the flavour of this retro meal so I reinvented it in a slightly healthier way. I got the thumbs up from JT. Definitely a keeper!
Tuna Casserole Makeover
A Kitcheninspirations Original Recipe!
Ingredients for Creamed Mushroom Soup (yields 300 mL):
- 60 g little button mushrooms
- 125 g chopped onion
- 20 g dried wild mushroom mix (rehydrated in 375 mL (1 1/2 cups) water, reserve liquid)
- 20 g red lentils (thickener)
- 3 cloves garlic
- Sea salt
Directions for the Creamed Mushroom Soup:
- Rehydrate the mushrooms in 375 mL of hot water (you can microwave this for a couple of minutes to get it going faster). Strain into a fine sieve (I use a dedicated coffee filter) and reserve liquid. Wash the mushrooms thoroughly. Chop mushrooms into smaller bits (allows for the really chewy parts to hydrate faster) and set aside.
- Cook the onions with a spray of canola oil until translucent, add garlic and stir until fragrant. Add lentils and 375 mL of mushroom broth and rehydrated mushrooms. Cook until lentils are completely cooked and mushrooms have no chewy bits, season with salt.
- Pulse with an immersion blender until smooth and silky. You may push this through a fine sieve if you’d like, but I didn’t think it was necessary. Set aside 250 mL (1 cup) and freeze the rest, it’s great for soups, gravy or even a base for pizza.
Ingredients for the Tuna Casserole:
- 120 g drained albacore tuna in water
- 1/2 cup pearl barley
- 150 g green beans, washed and cut into thirds (bite-sized pieces)
- 1 cup water
- 1/3 cup Greek yogurt
- 1/4 cup bread crumbs
- 1/4 cup freshly grated Parmesan cheese
Directions for the Tuna Casserole:
- Pre heat the oven to 350° F (176° C).
- In the same pot as you made the creamed mushrooms, toast the pearl barley in a little oil, add about 250 mL (1 cup) water and cook the barley until about 3/4 done (it will continue to cook in the casserole) until almost all of the water has been absorbed and what’s left is thick. The barley should still have quite a chewy texture.
- Combine the cleaned and cut green beans and roughly separated, drained tuna with the barley, add the creamed mushroom soup, 1 cup of water and give it a good stir. You may keep everything in your pan if it’s oven proof, I transferred it to two small oven proof casseroles that I lightly oiled.
- Combine the Greek yogurt, bread crumbs and Parmesan cheese and dollop on top. Bake for 30 minutes or until the internal temperature is 160°F (71° C). Serve with a small green salad.
This is the Greek yogurt topping before I baked it.
- You may, of course use canned soup and not make your own creamed mushrooms.
- We prefer to use Albacore tuna in water, but the choice is yours.
- Don’t like green beans? Use celery instead (I had green beans on hand).
- We are trying to cut back so I used this recipe for four servings. JT said he could have easily eaten one small casserole on his own (even though I did serve him 3/4 of it!).
- I have a double oven and I baked this in the top, smaller oven so I was able to get a little browning on the topping without turning on the broiler. If you bake these in a large oven, you may wish to broil the tops for colour and texture!
- Substitute quinoa or bulgur to lower the calories and carbs a bit (makes it 5 points in WW). Leave out the Parmesan and bread crumbs to bring the WW points down even further to 4!
Weight Watchers Points
For fun I did the original recipe as comparison. WW points for the original recipe would have been 12!
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Posted in Appetizers/Hors D'oeuvres, Fish, Gluten Free, Recipes, Weight Watchers Recipes, tagged Apple, arugula, celery, cilantro, Cucumber, lime, Mexican, onion, scallops, shrimp on April 10, 2014|
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Spring has been slowly emerging, taking its dear sweet time, but today, it’s finally going to be 17°C (62.6°F). Even on Tuesday, the sun was shining and it was actually warm enough to sit outside in the sun with a cup of hot coffee. We’re cautiously hopeful for spring, although there is still some ice in our backyard believe it or not. Stubborn ice that just won’t give up. One of our radio stations has a repeating ad that goes something like this: “April, you have just one job: melt the GD ice so spring can finally show up.” Seriously, just one job! Can it be THAT hard? Yes, we are frustrated! But at least it’s starting…
I’m beginning to think about summer foods, lighter fare and this is a quick and delicious recipe I came up with for lunch about a month ago; I think it may have even been snowing at the time (a month ago). The bright, fresh flavours contrasted against the peppery arugula will make a sensational meal on a super hot, humid day (soon, please be soon). Definitely making this lovely dish for the cottage, it’ll be perfect for eating on the dock, wearing shorts and a light T!
A delightful combination of shrimps and scallops cooked in lime juice
Shrimp and Scallop Ceviche
Makes 1 small serving (to make a meal of it, increase the weight of shrimp and scallop to 100 g in total).
- 30 g shrimp*, cubed rather small
- 20 g scallop*, cubed rather small (similar size to shrimp)
- 1 tbsp lime juice
- 1/4 tsp non-calorie sweetener of your choice
- 1 tbsp cilantro, minced
- 1 green onion, minced
- 1 stalk celery, cubed
- 5 cm (2 inches) English cucumber, cubed
- 1/4 apple (or Jicama)
- 5 cm (2 inches) English cucumber, cubed
- 100 g Arugula
- Combine the lime juice and the non-calorie sweetener of your choice and mix well.
- Make sure you cube your seafood into equal sized cubes so that they ‘cook’ at the same rate. Combine the cubed shrimp, scallop, cilantro and green onion with lime dressing and toss well. Set aside in the refrigerator for 30 minutes to one hour.
- When the seafood has become opaque, add the celery, cucumber and apple and toss well. Serve over arugula or lettuce of choice
The apple adds the sweetness that the jicama would have.
*’cooking’ seafood in citrus does not kill off any parasites, so you should be very careful with the choice of seafood — it should be fresh, or boil in water until done and prepare the salad just prior to serving.
Based on 1 small serving
Based on 1 small serving.
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