Grapefruit and Pistachio-Crusted Avocado Salad

The warm weather isn’t here to stay for much longer, so we’ve created a fancy summer salad with grapefruit and pistachio-crusted avocado to accompany all your grilled faves at your last summer BBQ.

The juicy grapefruit is not only in the salad, but we’ve made a vinaigrette from the juice too. Grapefruit pairs well with bitter greens like arugula, but you can definitely create a bed of greens to your liking using romaine, kale, mesclun or spinach.

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Ingredients:
(makes 2 entrées or 4 appetizers)

For the salad:
8 cup salad greens
1/4 cup fresh dill
1/4 cup finely chopped basil leaves
1 cup thinly sliced red onion
2 grapefruits
1 avocado
1/4 cup salted pistachios, shell removed

For the dressing:
1/4 cup grapefruit juice (using half of 1 grapefruit from above)
1 Tbsp lime juice
1/3 cup cold-pressed olive oil
1 tsp dijon mustard
1/4 tsp sea salt
1/4 tsp ground pepper

Directions:
1. In a jar, combine all the dressing ingredients and shake well.
2. Mix together salad greens, dill, basil and red onion.
3. Peel and segment the remaining 1 1/2 grapefruits. Using a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board, and then cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out removing it from the membrane.
4. Cut your avocado in half, then in quarters and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.
5. Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.

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Ice Cream Tacos

A fun summer treat that is great for the whole family, these crunchy ice cream tacos will be a guaranteed hit with kids! Get creative with this recipe and add in your garnish of choice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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Ingredients:
Smallest tortilla shells you can find (white or whole wheat)
1 Tbsp cinnamon
¼ cup white sugar
3 Tbsp melted butter
Tinfoil (create small tubes to use as spacers when baking tortillas)
Any flavour ice cream or frozen yogurt
2 cups chocolate melting wafers (or chocolate chips)
1 Tbsp butter
1 Tbsp corn syrup
Decorating items (nuts, sprinkles, smarties, etc.)

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Directions:
1. Preheat oven to 350°F.
2. Brush the melted butter onto one side of the tortilla shells.
3. Combine cinnamon and sugar together and generously sprinkle over the buttered tortilla shell.
4. Using the tinfoil tubes, fold the tortillas in half, with the cinnamon sugar side to be on the inside, creating the taco shell.
5. Place in oven for 10-15 minutes until golden brown and stiff to touch.
6. Allow your taco shells to cool.
7. Melt chocolate, butter and corn syrup until a nice dipping consistency has been achieved.
8. Take taco shell, pack full with ice cream and smooth around the edges with a spoon or knife.
9. Quickly dip in chocolate and sprinkle with choice of decorations.
10. Place in freezer for 15-20 minutes to allow the ice cream to set.

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Super Easy S’mores Popcorn

From Oreos and Goldfish, to Ben & Jerry’s and Sprinkles Cupcakes, companies everywhere have come out with a chocolate, graham cracker and marshmallow version of their signature treats to please customers everywhere. Somehow s’mores have become the Pumpkin Spice Latte of the warm weather season.

To carry on with the trend everyone seems to be so fond of, I gave one of my own favourite snacks the s’mores treatment. I topped sea salt popcorn with drizzled milk chocolate, toasted ‘mallows, graham cracker bits and a little bit of caramel, to create a treat that’s the perfect mix of sweet and salty.

Smores Popcorn 1

Prep Time: 20 minutes
Cook Time: 2 minutes (to roast the marshmallows)

Ingredients:
1 bag sea salt popcorn
1/4 cup unsalted butter
1/2 cup light brown/golden sugar
1 cup milk chocolate chips
1/4 cup mini marshmallows
1/4 cup broken graham crackers

Smores Popcorn 2

Directions:

1. Line a baking sheet with parchment paper and spread the bag of popcorn over the entire surface. Preheat oven to broil on high.

Smores Popcorn 3

2. In a small saucepan on medium-high heat, melt the butter and stir in the sugar. Cook while stirring until completely combined and smooth.

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3. Pour the caramel over the popcorn. Be sure to work fast as the caramel dries quickly and becomes difficult to spread.

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4. Divide the chocolate chips into two batches and heat them in the microwave for about 45 seconds or until melted. Mix with a spoon until smooth and drizzle over popcorn. Repeat with remaining chocolate chips.

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5. Sprinkle the marshmallows on top and place the pan on the top shelf of the oven to roast the marshmallows. Be alert: you only want the marshmallows to be lightly golden, and this can take as little as 30 seconds to 2 minutes. Make sure you remove the pan from the oven before the chocolate gets burnt.

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6. While still warm from the oven, sprinkle the graham crackers on top. Gently press to help them stick to the chocolate.

Smores Popcorn 8

7. Refrigerate for about an hour and break into pieces.

Smores Popcorn 10

Enjoy!

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

How to Crack Open a Whole Lobster

By Colleen Fisher Tully

You’ll need:
• whole cooked lobster, cooled
• kitchen shears
• bamboo skewers
• lobster-shell cracker or nutcracker

1How-to-Crack-Open-a-Lobster-019-Recovered
1. The Tail
Bend lobster tail back slightly and twist to remove—it should come apart easily. Starting at open end, using kitchen shears, cut shell down middle of tail’s underside, as shown. Open up shell like a book; remove meat in one piece. If there is green pasty stuff (the liver and pancreas, called tomalley), wipe it away with a paper towel and discard. The same goes for any tiny eggs.

Editor’s Note: Some Canadians love tomalley! Just remember, Health Canada advises children avoid it and adults to restrict their consumption to no more than the amount found in one lobster.

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2. The Claws, Part A
Twist two front legs off body of lobster. If they don’t twist off easily, use kitchen shears to snip through any cartilage. Bend small pincer back and forth until it breaks off, as shown. Carefully pull shell away from meat to keep claw intact. If meat breaks apart, use bamboo skewer to pull meat out of pincer.

 

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3. The Claws, Part B
Using lobster shell cracker, break into large claw shell at base, as shown. Using fingers or skewer, pull out claw meat. If needed, use kitchen shears to cut into shell further, opening it like a book and lifting out meat. Make sure all hard cartilage has detached from claw meat before setting aside. Don’t forget the knuckle! Break this leg section into pieces and push out meat with skewer.

 

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4. Reserve Shells
Now you have the secret ingredient to the most amazing soups, stocks and flavoured butters: lobster shells. If you can’t use them right away, toss them in a freezer-safe bag or container and store them in the freezer.

Editor’s Note: The skinny leg pieces have very small bits of meat you can extract with a skewer, or many cooks leave them intact to help flavour the next recipe.

Here’s how to make Lobster Butter.

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5. Enjoy!
From lobster rolls to risottos to decadent eggs Benedict, there’s no end to enjoying succulent Canadian lobster meat. Try it in this seafaring chef’s signature dish: Oleg’s Seafood Chowder.

How to Make Spiced Apple Pie Oatmeal

I have been the fortunate recipient of a very large box of crab apples. Unfortunately most of them aren’t ripe and having been picked a couple weeks too early, they’re quite sour. In an effort to use them up, I have been cooking the apples to sweeten them and use them as a sweet and delicious topping for my morning oatmeal. But simply cooking the apples would be boring, so I added some apple pie spice along with brown sugar and water, and then I cooked everything down to create a delicious, syrupy apple pie-inspired topping. Talk about delicious!

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 1

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Ingredients:
1/2 cup of chopped apples
1 Tbsp butter
1/2 Tbsp apple pie spice (recipe below)
1 Tbsp brown sugar
1/2 cup of water
1/2 cup quick oats
1 cup water

For the apple pie spice:
*this makes about 1/3 cup of spice, which I store in a jar and sprinkle in things like oatmeal, french toast batter, whipped cream and more.

5 Tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp all spice
1 tsp ginger
1 tsp cardamom

Directions:
1. Combine ingredients for apple pie spice in a jar, shaking to combine. If you would rather not use apple pie spice, you could do a simpler version, just using cinnamon.
2. Place a pan on medium heat, adding 1 Tbsp of butter. While pan is heating, chop your apples into small chunks.
3. Place apples in pan, mixing in with butter and cooking for about 5 minutes until they begin to soften.
4. Sprinkle in apple pie spice and brown sugar, mixing into the apples, then pour 1/2 a cup of water into the pan.
5. Cook until most of the water has reduced, turning into a syrup like consistency.
6. While apple mixture is reducing, cook your oatmeal according to the package directions (I used 1/2 a cup of oatmeal, with 1 cup of water and microwaved for about 2 minutes).
7. Once oatmeal and apple mixture is cooked, sprinkle the apples mixture on your oatmeal and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Asian Noodle Salad with Sweet Ginger Dressing

Think of this beautiful salad as a superfood version of traditional chow mein! It has lots of crunch from bright and colourful veggies, a little comfort food flair with a hearty helping of noodles, and we’re sure the sweet and zesty ginger dressing will soon become a staple in your weekly menu.

Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 4 salads

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Ingredients:

For the Sweet Ginger Soy Dressing:
¼ cup sunflower oil
3 Tbsp rice vinegar
3 Tbsp water
2 Tbsp sesame oil
2 Tbsp miso paste
1 Tbsp agave nectar
1 1/2 tsp grated ginger

For the Asian Noodle Salad:
1 cup frozen shelled edamame
½ tsp sesame oil (for edamame)
½ lbs (225 g) chow mein noodles or rice noodles
2 Tbsp vegetable oil (for noodles)
1 Tbsp + ½ tsp gluten-free tamari or soy sauce (for edamame & noodles)
10 cups lacinato kale, finely chopped into ribbons/shreds
1 cup shredded carrot
1 cup shredded purple cabbage
1 red pepper, julienned
1 cup bean sprouts
1/3 cup finely chopped green onion
¼ cup sesame seeds

Directions:
1. To make the dressing, combine all the ingredients in a blender until smooth. Refrigerate until ready to serve the salad.
2. Cook noodles in boiling water for 3 minutes or as per cooking instructions. Drain and set aside.
3. Cook frozen edamame in a pan over medium-high heat in ½ tsp of sesame oil and ½ tsp of soy sauce (or gluten-free tamari) for 4-5 minutes. They should appear toasted but still with some bright green colour to them.
4. Remove edamame from pan and keep it on medium-high heat. Add the cooked noodles and toss in the pan with 2 Tbsp of vegetable oil and 1 Tbsp of soy sauce (or gluten-free tamari), frying for 2-3 minutes.
5. Mix the finely chopped kale with shredded carrot, cabbage and green onion, and toss in 2-3 Tbsp of sweet ginger dressing.
6. Divide this mixture amongst your serving dishes. Top the greens with noodles, edamame, julienned red pepper, bean sprouts and sesame seeds. Drizzle a little more dressing on top, if desired. Serve immediately!

Note: The dressed kale mixture can keep for a day in the fridge without becoming soggy.

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Summer Starts with Saskatoon Berries

By Candace Ippolito, as told to Nancy Fornasiero

Growing up at her grandmother’s knee, learning to farm, forage and cook with the freshest ingredients, it’s no surprise that Candace Ippolito became the owner and CEO of the SaskMade Marketplace, a thriving business that showcases the best of what Saskatchewan’s farmers, food producers and artisans have to offer. Here, she recalls one of her favourite food memories: her grandmother’s saskatoon berry crisp.

Every delicious bite of my grandmother’s saskatoon berry crisp is a sticky, sweet flavour bomb, but there’s a lot more to it than that for me. My personal history is basically baked into that dessert.

Grandma’s crisp takes me back to the farm, where I grew up surrounded by my tight-knit family. Grandma and Grandpa lived right next door, and my aunt, uncle and cousins lived not too far away. As a kid, breakfast and lunch always took place at Grandma’s. Mom left early for work in town, so in the morning, my brother and I would have a quick bite with Grandma before boarding the school bus. At lunch, there was always a big made-from-scratch feast for everyone, including the men who worked with Dad and Grandpa on our cattle farm. Since Grandma was Irish, potatoes were always part of the meal. Every fall, we would dig the potatoes up and haul them down to her cold cellar in the basement, and every spring, we would haul about half of them back up again—never a shortage of potatoes. And since she had a huge garden, there were always veggies, too, either freshly picked or from her cellar stash of preserves and frozen vegetables.

The main attraction was usually a braised beef dish, but you never knew which parts you were going to get. Grandma was the original nose-to-tail chef! We never wasted a thing that was grown, butchered or foraged around our homestead.

Of course, Grandma’s spreads were never complete without her baked goods. She made wonderful cream puffs, rolls and fluffy biscuits. Best of all were her homemade pies, cinnamon buns, crisps and other sweet treats. Her saskatoon berry crisp, always served with fresh whipped cream, was my favourite. There’s something about the texture. The base was ripe saskatoon berries melted down, soft and sweet; then the crumb topping was really brown and rich and had kind of a caramelized taste to it. With every mouthful, you’d get a sweet, syrupy start, then finish with a delicate buttery crunch. I don’t know how else to put it except to say that, to me, that crisp tastes like love.

You know what else? To me, this recipe tastes like the month of July. July is the only time of year for harvesting saskatoons. Our whole family would go up to a friend’s property, each of us with an empty ice cream pail in hand, and we weren’t allowed to quit until everyone’s pail was full. The older kids were always happy to help out the younger ones—otherwise, the day would never end! That once-a-year outing set us up with enough berries to last a long time. We sometimes worried about finding bears up there in the hills, and I sure didn’t like wearing Grandpa’s ugly old work shirts that protected us from the prickly bushes and mosquitoes as big as hawks—but all the same, I have really happy memories of those berry-picking days.

For a lot of my friends, memories of their grandmothers are about going for ice cream or shopping at a mall. We’re a fourth-generation farming family, so that’s not my experience. For me, it’s about sitting on a veranda, peeling carrots or shelling peas. It’s about pulling potatoes in the garden, gathering eggs from the chicken coop or picking saskatoons. “Busy hands” is what we used to call our time with my grandparents. There was always some work project going on with us, and that’s OK. She instilled in us that a family that works together, stays together!

Grandma Betsy’s Saskatoon Berry Crisp, courtesy of Candace Ippolito

Prep time: 15 miuntes
Cook time: 50 minutes
Yields: 4 to 6 servings

Ingredients
4 cups (1 L) freshly picked saskatoon berries (if using frozen
berries, they must be completely
thawed and excess moisture removed)
¾ cup (175 mL) flour
½ cup (125 mL) granulated sugar
½ cup (125 mL) packed brown sugar
¾ tsp (4 mL) cinnamon
¼ tsp (1 mL) nutmeg
pinch salt
½ cup (125 mL) cold butter

Directions
1. Add berries to buttered 10- x 6-inch (3 L) baking dish.
2. In bowl, mix together flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt. Using pastry blender or two knives, cut in butter until mixture is in coarse crumbs.
3. Sprinkle flour mixture evenly over berries. Bake in 350° F (180°C) oven for 40 minutes, or until  topping is golden brown. Serve warm with whipped cream or  ice cream.

One of the best producers of saskatoon berries is Prairie Berries, the largest saskatoon berry grower in the world, owned by Sandra and Ken Purdy. You’ll be able to find Prairie Berries on our website.

Click here to print, save or share this Saskatoon Berry Crisp recipe.

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Crispy Artichoke Cakes with Dill Tartar Sauce

These vegetarian cakes are definitely something your guests will be talking about around the dinner table. They’re light, tasty and so similar in look and texture to typical crab cakes that we think you’ll have a hard time convincing people they’re made of artichokes!

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 10 cakes

888_vegancrablesscakes

Ingredients:

For the dill tartar sauce:
? cup vegan mayonnaise
3 tsp horseradish
1 Tbsp lemon juice
1 Tbsp finely chopped fresh dill
¼ tsp ground pepper

For the cakes:
2 cups marinated artichoke hearts
¼ cup finely chopped shallot
½ cup finely chopped celery
2 Tbsp liquid from marinated artichokes
1 tsp lemon juice
½ cup chickpea flour
2 tsp coconut sugar
1 tsp old bay seasoning
¼ tsp ground pepper
¼ tsp sea salt

For the batter:
¼ cup chickpea flour
1 cup multigrain bread crumbs
½ cup almond milk
1 ½ cups vegetable oil (for frying)

Directions:
1. In a small mixing bowl stir together all the ingredients for the tartar sauce until well combined. Refrigerate until ready to serve the vegetarian cakes.
2. Drain the marinated artichokes, reserving 2 Tbsp of the liquid to use in the mix.
3. Finely chop the artichoke hearts and add to a large mixing bowl with the remaining ingredients for the vegetarian cakes. Combine well with a fork.
4. Heat 1 ½ cups of vegetable oil in a large iron skillet to 350-375°F.
5. Set up a dredging station. Add chickpea flour to a wide shallow dish, use another shallow dish for the breadcrumbs, and a bowl for the almond milk.
6. Take ¼ cup of the artichoke mixture and form a round thick patty with your hands.
7. Place the vegetarian cake in the chickpea flour and coat all sides evenly. Quickly submerge in almond milk and remove it from the liquid, then place in breadcrumbs. Using your hands cover the vegetarian cake in breadcrumbs ensuring to get all sides well coated, and then lightly shake off excess. Batter 2-3 at a time right before frying.
9. Delicately place 2-3 breaded vegetarian cakes in hot oil at once, depending on the size of your pan. Fry for 3-4 minutes until golden brown, flipping halfway through.
10. Remove the vegetarian cakes from the frying pan and place onto a plate covered with paper towel to absorb any excess oil.
11. Serve immediately with horseradish dill tartar sauce. Leftovers can be heated over medium heat in a pan that’s lightly coated with vegetable oil.

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Healthy Overnight Oats with In-Season Peaches

Overnight oats is something you can make mindlessly, quickly and create so many variations that your daily breakfasts will never get boring. Using frozen fruit is the best because you can just throw it in with the oats the night before and it will melt in nicely by morning.

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Makes: 2 servings

Ingredients:
1 cup rolled oats
1 cup almond milk (or other non-dairy milk)
1/2 tsp cinnamon
1/4 tsp ginger
Pinch sea salt
1/3 cup pecans, finely chopped
1 cup frozen peach slices, chopped (or 2 peaches sliced and chopped)
2 Tbsp + 1 tsp maple syrup
Note: 2 x 8 oz jars was used for this recipe.

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Directions:
1. Make this the night before. In a mixing bowl combine oats, almond milk, cinnamon, ginger, and sea salt. Stir to combine well.
2. In each jar place 1/4 cup of the oat mixture in the bottom . Then 1/4 cup of chopped peaches as a layer, half of the remaining pecans on top of the peaches. Then drizzle 1 Tbsp of maple syrup on top of the pecans. And lastly, take half of the remaining oat mixture and pour on top. Note: Leave about 1 Tbsp of pecans and 1/2 cup of chopped peaches aside for the topping in the morning.
3. Place lid on the jars and refrigerate overnight.
4. In the morning top each jar with 1/4 cup of chopped peaches, about half a Tbsp of pecans, and another 1/2 tsp drizzle of maple syrup if desired.

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Quick and Easy Kimchi Fried Rice

Kimchi, that gorgeously-pungent, Korean fermented cabbage condiment that’s ridiculously satisfying and so addictive to eat. Thanks to the palate-crushing combo of spicy and sour and just the right amount of crunch, you’ll be looking for ways to add it to just about everything.

In this dish, I take advantage of all that built-in flavour to create a hearty bowl of fried rice that requires almost no added seasonings. With just a few fresh garnishes, leftover rice gets an umami-flavoured adrenaline shot.

Here, I’ve made it two ways. With a sunny egg that’s fried in sesame oil until crispy, and with a quick fry-up of ground chicken infused with garlic and ginger.

kimchi

Ingredients:
3 cups leftover steamed rice (3 cups), or freshly made rice, completely cooled
1 cup chopped kimchi
2-3 Tbsp Korean red pepper paste (gochujang)
3 tsp sesame oil
1 tsp vegetable oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

Directions:
1. In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about one minute.
2. Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.
3. Top with chopped green onion, seaweed and sesame seeds to taste.

kimchi_egg2

Kimchi Fried Rice with a Sesame Fried Egg

Ingredients:
4 eggs
2 Tbsp toasted sesame oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

Directions:
1. Heat the oil in a pan and fry eggs one at a time until desired doneness. Remove from heat.
2. Place fried egg over kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

kimchi_chicken

Kimchi Fried Rice with Ginger Chicken

Ingredients:
1 pound ground chicken
3 Tbsp vegetable oil, divided
2 large garlic cloves, minced
1 Tbsp fresh ginger, minced
2 shallots, minced

Directions:
1. Place garlic, ginger and shallots with 1 Tbsp vegetable in a blender and mix until chopped but still chunky.
2. Heat remaining oil in a large skillet and fry garlic/ginger mixture until fragrant, about 1 minute.
3. Add ground chicken and cook, breaking up chicken with the back of a wooden spoon and cook until browned, about 12-15 minutes.
4. Add chicken to kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Soba Noodle Bowl With Garlic Shrimp and Miso Dressing

I don’t know about you, but I’ve become absolutely obsessed with composed bowls. They could be rice bowls, noodle bowls, salad bowls or soup bowls — it doesn’t matter! You can’t get tired of them because each bite has a different taste and texture. Also, they’re so gorgeous; each element is dressed and cared for individually, then arranged in a beautiful way on the serving plate. It’s like having five dishes at the same time.

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This noodle bowl is light and refreshing. You’ve got components that are steamed, marinated, fresh and sautéed, all on one plate. This is a great dish to eat at room temperature but you can eat it warm as well. It’s super easy to make and take for a work lunch. The dressing is tangy and great for salads too. A great way to kick off spring!

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4

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Ingredients:

For the sprouts:
2 1/2 cups soy bean sprouts
1 1/2 Tbsp sesame oil
2 tsp rice wine vinegar
1/2 tsp salt
Pinch or 2 of gochugaru (Korean pepper flakes), optional

For the dressing:
1/4 cup plus 1 Tbsp white miso paste
1/4 cup rice wine vinegar
2 cloves garlic, minced
2 Tbsp grated ginger
2 Tbsp fresh lime juice
1Tbsp mirin
1/4 tsp salt
2 Tbsp sesame oil
1/3 cup grapeseed oil, or other neutral oil

For the soft boiled eggs:
4 eggs

For the noodles:
300 g (10.5 oz) package soba noodles
Salt for boiling water

For the garlic shrimp:
3/4 lb (340 g) shell-on shrimp (head removed)
Salt for seasoning
2 Tbsp olive oil
2 Tbsp unsalted butter
2 cloves garlic, minced

For the bowls:
12-15 steamed asparagus spears
2 radishes, julienned
1 avocado, sliced
Black sesame seeds, to garnish
Maldon sea salt, garnish

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Directions:

For the sprouts:
1. Place the sprouts in a large bowl and season with sesame oil, rice wine vinegar, salt and gochugaru (optional).
2. Toss and marinate in the fridge for 30 minutes, tossing every 10 minutes.

For the dressing:
1. Combine the white miso, rice wine vinegar, minced garlic, grated ginger, lime juice, mirin and salt in a bowl and whisk.
2. While whisking, drizzle in the sesame oil and then the grapeseed oil until the dressing has emulsified.
3. Set the dressing aside in the fridge.

For the soft boiled eggs:
1. Bring a pot of water to a rolling boil and prepare an ice bath in a large bowl.
2. With a push-pin, make a small hole on the large end of each of the eggs. This will prevent them from cracking open.
3. Slowly lower the eggs into the boiling water and boil for exactly 6 minutes.
4. Immediately transfer the eggs into the ice bath and leave them in there for 4 minutes.
5. Peel the eggs carefully and set aside.

For the noodles:
1. Bring a large pot of salted water to a boil.
2. Drop in the noodles and boil for about 4 minutes until the noodles are completely cooked through.
3. Drain the noodles into a colander and run cold water over them to stop the cooking.
4. Once the noodles are cool, transfer them to a large bowl and toss with 1/3 of the miso dressing. Set aside.

Fresh_Soba_Noodle_Bowl_w_Garlic_Shrimp-1

For the garlic shrimp:
1. To devein the shrimp with their shell on, use kitchen scissors to cut along the back and remove the vein with a small pairing knife.
2. Season the shrimp with a generous amount of salt on both sides.
3. Heat the olive oil and butter in a large skillet over medium-high heat.
4. Once the butter has melted into the olive oil, add the shrimp in one layer. Do not over crowd the skillet! Do this in batches if needed.
5. Sear the shrimp for 1 1/2 minutes on each side until just cooked through. Remove them onto a plate.
6. Turn the heat down to medium-low and add the garlic into the residual oil/butter.
7. Sauté the garlic for 30 seconds until fragrant.
8. Remove from the pan onto the shrimp.

Fresh_Soba_Noodle_Bowl_w_Garlic_Shrimp-3

For plating the bowls:
1. Place the noodles into each serving bowl.
2. Beautifully arrange the steamed asparagus, radish, avocado, marinated sprouts, garlic shrimp and soft boiled egg around and on top of the noodles.
3. Drizzle some dressing over the avocado, asparagus and egg.
4. Garnish with black sesame seeds and Maldon sea salt and enjoy!

Fresh_Soba_Noodle_Bowl_w_Garlic_Shrimp-5

Notes, Substitutions, and Shortcuts:
– Gochugaru is used in making kimchi. It’s a bright red Korean pepper flake. This is optional for the sprouts.
– Alternative to whisking the dressing together, you can throw all the ingredients into a blender and purée until smooth.
– You do not have to use shell-on shrimp. I like the flavour it adds while the shrimp cooks.
– Lots of this can be made ahead of time including the sprouts, eggs, and noodles.

100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

Lentil Walnut Burger Buns with Creamy Cashew Pesto

We put a twist on the classic veggie burger by creating these moist, flavourful patties and using them as the bun! Add your favourite veggies along with this creamy cashew pesto spread, and you’ve got a filling and delicious meatless Monday meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 4 small burger buns

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Ingredients:

For the creamy cashew pesto:
1 cup raw cashews (soaked for 3 hours)
1/3 cup almond milk
2 Tbsp lemon juice
1 garlic clove
½ cup basil leaves
½ teaspoon sea salt
¼ tsp ground pepper

For the lentil walnut burger buns:
½ cup dried green lentils
2 cups water
¾ cup diced carrot
1 cup finely chopped onion
1 tsp coconut oil
½ cup raw walnuts
¼ cup buckwheat flour
2 Tbsp nutritional yeast
1 tsp dried parsley
1 tsp onion powder
½ tsp sea salt
¼ tsp cumin
¼ tsp paprika
¼ tsp coriander
¼ tsp ground pepper

Directions:
1. Bring lentils and water to a boil, and then reduce to a simmer and cover. Cook for 20 minutes. Drain excess water from the pot once the lentils are tender.
2. Meanwhile, drain and rinse cashews from the soaking water and add to a blender with the remaining ingredients for the cashew pesto. Combine until smooth and refrigerate until ready to serve the burgers.
3. Preheat oven to 375°F
4. Heat coconut oil in a pan over medium heat and cook diced carrots for 3 minutes. Add onions and cook together for another 4-5 minutes until soft.
5. Add cooked onions and carrots to food processor with lentils and remaining ingredients for the burger buns. Combine until a soft dough forms.
6. Form patties with approximately ¼ cup of the mixture and bake on a parchment lined baking sheet for 20-25 minutes, flipping half way through.
7. Spread cashew pesto on one side of a burger bun, add toppings of your choice and place another burger bun on top. Serve immediately.

See more from hot for food on their YouTube channel.

Chocolate Zucchini Bread

Chocolate zucchini bread is one of my all-time favourite snacks — it’s perfectly moist, chocolatey and delicious. Plus, who could say no to a sweet treat that gives you a serving of vegetables at the same time?

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This recipe was originally adapted from Slice of Feist‘s great food blog.

Ingredients:
1 and 1/2 cups shredded zucchini
1 cup all-purpose flour
1/2 cup high quality unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
Dash of salt
1/2 tsp ground cinnamon
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
3/4 cup dark chocolate chips

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Directions:
1. In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add the dry mixture into the wet and beat until combined. Mix in your chocolate chips.
2. Scrape your batter into a greased loaf pan or cupcake liners/tins, and bake at 350ºF degrees for 50 to 65 minutes (and the muffins about 25-30 minutes), or until done.
3. Eat these with a smile on your face. After all, you are eating vegetables!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Top 5 Alternatives to Traditional Pizza Crust

Everyone loves pizza. I mean, how could you not? If your love for pizza is strong but are looking for an alternative to regular dough, there are many ways to have your pizza and eat it too. Here are a few of options sure to satisfy your craving while staying health conscious or avoiding an allergy.

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1. French Bread Pizzas

2. Twice-Baked Pizza Potatoes

3. Pita Pizza Rounds

4. Gluten-Free Thin Crust Pizza Dough

5. Portobello Pizzas

 

 

5 Most Popular (and Easy!) Julia Child Recipes to Master

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Tomorrow (August 15) is the birthday of the much-revered chef, television personality and cookbook author, Julia Child. What better way to celebrate this iconic food icon than to learn how to cook some of the most popular recipes from her cookbook, The Way to Cook, on what would be her 103nd birthday no less?

Chances are, after watching the movie Julie & Julia, you immediately developed two new lifetime dreams: The first, to start doing something really interesting, launch a blog about it, get really popular, land a movie deal and have someone as darling as Amy Adams star you in the film. The second; learn how to cook.

Now, I’m not calling your bluff just yet. You probably did start a blog but if you’re still going at it, chances are it’s not quite movie-material. But what happened to mastering the art of cooking? It’s been five years and you may (or may not) have fulfilled your lifelong dream just yet.

To help you get started, we’re highlighting the easiest and most popular recipes from the cookbook that you can totally learn to master. From breakfast and side dishes, to must-try desserts, here are the five Julia Child recipes so simple and delicious, you’ll be mad you never tried them sooner.

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Salade Niçoise (page 365)
Known for its stellar combination of ingredients, Salade Niçoise has pleased generation after generation. Featuring Boston lettuce, fresh green beans, ripe red tomatoes, oil-packed tuna, French Potato salad, hard-boiled eggs and Niçoise-type olives (to name a few), the dish is a perfect option for lunch or dinner. Julia’s recommendation? It would be such a “cruel shame” to toss all the ingredients in one big bowl. Instead, prepare all the ingredients separately beforehand, and then arrange them in a bountiful, attractive bowl or platter.

Potage Parmentier or, Leek and Potato Soup (page 13)
Popular for its simplicity and of course, delicious taste, this leek and potato soup is a classic for a reason. With only five simple ingredients including sliced leeks, diced potatoes, water, salt, and cream, it’s bound to become one of your go-to recipes.

The Tossed Omelette (page 68)
I like this recipe for many reasons. First of all, it’s simple, second, it’s nutritious, and third, we’re actually instructed to be rough, fast, and just get the job done. Literally anything goes, so there’s no need to worry about it not looking perfect. All you need is two large eggs, water, salt and pepper, and butter for a classic, plain omelet, or opt for one of Julia’s fillings such as fresh herbs, cheese, or potato.

Crepes Fines Sucrèes or All-Purpose Crepe Formula (page 405)
This is the kind of recipe that boasts countless alternatives. Julia’s crepe recipe is one that goes under, around, or on top of many dishes, from entrée to dessert. With six ingredients including flour, milk, water, eggs, salt, and butter, this simple batter can be placed in your freezer, on-hand for any dish when you need it. From chicken and mushroom roulades to fruit-filled, this crepe recipe has endless possibilities, which you’ll have fun with.

Reine de Saba or the Queen of Sheba (page 471)
One look at this cake and we guarantee your mouth will start to water. Featured in the film itself, the Reine de Saba cake includes almonds, butter and of course chocolate. Perfectly moist in the centre, this cake literally melts in your mouth. It only stands about an inch and a half high like most French cakes, making it easy to serve. It may have a few more ingredients than you’re used to (about twelve) but it’s a recipe you have to tackle at least once (we guarantee you won’t be disappointed). Serve it on its own with a light dusting of confectioners sugar, or with Julia’s soft chocolate icing. Or, if you’re like me, both.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Herb Rubbed Pork Sandwich with Salsa Verde

After making the Herb Rubbed Pork Loin the other week, in the spirit of meat and bread I felt obligated to make a sandwich with the leftovers!

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Herb Rubbed Pork Loin
If you don’t have pork on hand, the spice rub would taste equally great on chicken, steak or lamb.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 2-3

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Ingredients:
0.4 kg pork loin
1½ tsp rosemary
1 tsp table salt
1 tsp ground black pepper
1½ tsp fennel seeds
½ tsp crushed red pepper (skip if you don’t want it spicy)
1½ tsp chopped parsley
1 clove minced garlic
Zest of half a lemon
1 Tbsp olive oil

Directions:
1. Combine and grind all dry spices, then add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
2. Rub mixture onto surface of pork loin.
3. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!).
4. Remove from fridge when ready to cook. Heat oven to 375°F.
5. While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil & once heated, sear each side of the pork loin until browned (about 2 minutes per side).
6. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145°F. (Can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
7. Allow pork to rest for 10 minutes before cutting.
8. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

Italian Salsa Verde
If you’re serving this for one or two, I would recommend cutting the recipe in half, as a small amount of sauce goes a long way due to its intense flavour!

Prep Time: 10 mins
Total Time: 10 mins
Makes: 1 cup

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Ingredients:
1 garlic clove
½ tsp salt
½ tsp ground black pepper
½ tsp crushed red pepper flakes
Zest of ½ a lemon
Juice of ½ a lemon
¾ cup extra virgin olive oil
¾ cup (packed) chopped Italian parsley
1 Tbsp  capers
¼ tsp anchovy paste

Directions:
1. Combine all ingredients (except olive oil) in a food processor, and process until finely chopped and mixed.
2. Add olive oil and process until mixed.
3. Taste, add more salt,pepper or lemon juice if desired.

Herb Rubbed Pork & Salsa Verde Sandwich
Use up leftover pork loin in this delicious sandwich!

Prep Time: 10 mins
Total Time: 10 mins
Serves: 1

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Ingredients:
Herb rubbed pork loin
Salsa verde
2 slices of bread
Mayonnaise
Bacon
Lettuce
Tomato
Salt & Pepper

Directions:
1. Spread mayo on each slice of bread.
2. Slice and spread pork loin on sandwich and drizzle with about 1 Tbsp of salsa verde.
3. Layer your bacon, lettuce, tomato, salt and pepper, add top slice, and enjoy!

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

No-Bake Raspberry Crumble Bowls

These satisfying yet healthy fruit crumble bowls with delicious buttery flavour make the perfect sweet dessert. With only five ingredients — coconut, dates, walnuts, sea salt and your fruit of choice (raspberries) — this crumble is good for you, quick to make and very versatile. A food processor is required for this recipe. If not eating right away, store fruit and crumble separately. Feel free to double the batch and store the crumble and fruit separately.

raw-raspberry-crumble_vegan_recipe

Total Time: 6 minutes
Makes: 2 large servings or 3 medium servings

Ingredients:
1 cup walnuts
1 cup dates
1/2 cup unsweetened shredded dried coconut
1/4 tsp sea salt
2 1/2 cups fresh raspberries

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Directions:
1. Place washed and dried raspberries in a large bowl. Set aside.
2. Briefly process coconut, walnuts, and salt until walnuts are reduced in size.
3. Add dates and continue to process until mixture resembles a coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s okay.)
4. Dump processed mixture on top of berries. Stir gently with a wooden spoon until raspberries are well-coated in processed mixture.
5. Spoon into two or three bowls. Enjoy immediately.

100x100_laura-jane-rawtarian Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw vegan recipes.

Greek Waffle Nachos with Spiced Lamb

This downright comforting dish combines crispy waffle fries tossed in oregano and lemon juice, piled high with gyro spiced lamb, tzatziki, tomatoes, onions, kalamata olives and feta cheese. It’s a Greek food lover’s dream made at home.

If you don’t have a spit to cook real gyro at home (and I’m assuming most of us don’t), a skillet works fine here. The ground lamb is browned with tons of spices and garlic to really give you all the flavours that come from gyro, but with none of the hassle. My only tip is to serve this hot and with lemon wedges. Squeeze the lemon over top of the lamb and fries. It gives this dish a nice brightness. Enjoy!

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Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

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Ingredients:

For the tzatziki:
½ English cucumber
1 cup plain Greek yogurt
1 clove garlic, minced finely
1 Tbsp chopped dill
1 Tbsp fresh lemon juice
2 pinches of salt

For the gyro spiced lamb:
1 lb (454 g) ground fatty lamb
4 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
¼ tsp coriander
¼ tsp cumin
1 tsp salt
¼ tsp black pepper

For the waffle fries:
1 package (22 oz or 623 g) frozen waffle fries, baked or fried as per package instructions
1 Tbsp fresh lemon juice
½ tsp dried oregano
½ tsp salt

Diced tomatoes
Sliced red onions
Crumbled feta cheese
Torn kalamata olives
Chopped dill
Lemon wedges

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Directions:

For the tzatziki:
1. Peel and cut the cucumber in half, length wise.
2. Using a spoon, scrape out the seeds of the cucumber and discard. Then grate the cucumber on the large hole of a box grater.
3. Place the grated cucumber in clean tea towel and sprinkle with a few pinches of salt. Allow the cucumber to sit and release its water.
4. After 10 minutes, pull the corners of the tea towel together and wring out as much of the water as possible.
5. Place the cucumber in a bowl and combine with the yogurt, garlic, dill, lemon juice and two pinches of salt.
6. Set aside in the fridge until you’re ready to serve.

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For the gyro spiced lamb:
1. In a large skillet over medium heat, start to brown the ground lamb while breaking it up. It will begin to release its fat.
2. After 1-2 minutes, mix in the garlic, oregano, thyme, coriander, cumin, salt and pepper.
3. Continue to brown the lamb for another 7-8 minutes until cooked through.
4. Drain off most of the excess fat from the lamb.

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For the waffle fries and plating:
1. As soon as the waffle fries come out of the oven or fryer, toss with lemon juice, oregano and salt in a large bowl.
2. Transfer the fries onto the serving dish. I used a skillet because I thought it was cool.
3. Top the fries with dollops of tzatziki. Pile the lamb on top and garnish with as much or as little diced tomatoes, sliced onions, crumbled feta, torn kalamata olives and chopped dill as desired.
4. Serve immediately with lemon wedges! Enjoy!

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100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

Healthy Vanilla Latte Smoothie

This delicious and nutritious smoothie really does taste like an ice-cold vanilla latte! Plus, it’s got one shot of espresso for that occasional caffeine boost you might need mid-day or mid-week.

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Ingredients:
1 cup non-dairy milk
2 pitted medjool dates
1 Tbsp black chia seeds
1 Tbsp raw cacao nibs
1 Tbsp raw almond butter
1 tsp raw vanilla powder (or pure vanilla extract)
1 espresso shot, cooled
1 Tbsp maple syrup (optional)
2 cups ice cubes

Directions:
– In a Vitamix or high-powered blender combine and blend all ingredients until smooth.

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See more from hot for food on their YouTube channel.

Roasted Sweet and Salty Chickpeas

It’s mid-afternoon, and the post-lunch, pre-dinner munchies are hitting you hard. You need something to satisfy that sweet and salty craving, preferably without a ton of sugar, cholesterol or fat.

Well, we’ve heard your plea, and may I present:The pea! Chickpea, actually. This superfood is gluten and cholesterol-free, and contains more than five grams each of fibre and protein (great for crushing cravings!). Either hot out of the oven or as a snack the next day, sugar and spice make this a delicious and addictive treat.

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Prep Time: 5 minutes
Cook Time: 1 hour
Serves: 4

Ingredients:
1 can chickpeas, drained, rinsed and patted very dry
1 Tbsp canola oil
2 Tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp  chili powder
1/4 tsp kosher salt

Directions:
1. Preheat the oven to 300°F. In a bowl, combine the brown sugar, garlic powder, onion powder, chili powder and salt. Add chickpeas to the mixture and stir to combine.
2. Add to a baking sheet and bake for 1 hour or until the chickpeas sound hollow when the baking sheet is shaken.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.