Tag Archives: dinner

How to Make Faux Pho

Pho, the Vietnamese rice noodle soup dish (pronounced “fuh” with the inflection and not “faux” as it’s commonly mispronounced), has quickly become a go-to comfort food for many. Its distinctive blend of aromatics and, of course, wallet-friendly price point, is a welcoming sight on a cold, miserable night. For those times when venturing out the door is too much of a challenge, here’s a surprisingly easy way to recreate the flavours in less than half an hour in your very own kitchen.

Phobroth_sized

Faux Pho Broth
Yields enough broth to cook noodles for two people, or make one XL-sized bowl.

Ingredients:
900 ml no sodium-added chicken or beef broth
3 star anise pods
2 teaspoons all-spice
1 teaspoon ground cinnamon
1 teaspoon black pepper
Sriracha, to taste
Salt, to taste
Package of noodles (Vietnamese rice noodles or Japanese udon)

SpicyPho_sized

Directions:
1. Bring the broth to a simmer in a soup pot. Add the anise, all-spice, black pepper, cinnamon. Continue to simmer for 10 minutes.
2. Season with salt to taste. Drizzle in Sriracha as well if you want a spicy broth.
3. Throw in noodles. Continue to simmer until noodles are tender.
4. Finish with various toppings and serve immediately.

Toppings:

Proteins
Make sure to slice the meat really thinly so that they’re easier to pick up (and eat) with chopsticks.

Grilled chicken
Roast beef or flank steak
Tofu steaks
Peeled shrimp (grilled or boiled in the broth)
Fried or boiled egg sliced in half

Vegetables
Raw veggies add that distinctive watery crunch that contrasts the hot, earthy broth.

Bean sprouts
Green onions
Snow peas or sugar snap peas
Kimchi
Green onions
Corn niblets
Mushrooms (add when the broth is simmering with the spices)
Raw baby kale or spinach leaves
Quick Pickles*

Quick Pickles*

Directions:
1. Simmer sliced cucumbers, julienned carrots, white onion, and daikon in a saucepan with 1/2 cup white vinegar, and a pinch of both salt and sugar for 10 minutes.
2. Remove from heat and pour into a bowl.
3. Let cool to room temperature or chill before serving.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Healthy Buddha Bowl with Creamy Tahini Dressing

There’s something about eating a healthy, hearty meal out of a nice big bowl that just makes you feel good. The possibilities for your bowl are endless, but we thought we’d offer up some fresh suggestions to bring balance to your meal. These offerings pair well with a base of soba noodles or quinoa, and our delicious creamy dressing will bring you to full-on lunch enlightenment. Here’s to more mindful eating!

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Makes: 4-5 bowls

Spicy Toasted Chickpeas:

Ingredients:
1 x 398 ml can of chickpeas
1 Tbsp olive oil
1/2 tsp cumin
1/4 tsp garam masala
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp sea salt

Directions:
1. Preheat oven to 350°F.
2. Drain liquid from canned chickpeas and rinse under cool water. Lay them on top of paper towel, place another piece on top and roll it around to remove the outer skins. Allow chickpeas to dry of excess water on a fresh piece of paper towel.
3. Toss chickpeas in a bowl with olive oil, spices and sea salt, and coat evenly. Pour chickpeas onto a baking sheet and bake for 40 minutes, turning half way through.
4. While they bake prepare the dressing and other ingredients for the bowls.
** Use 2 Tbsp of spicy toasted chickpeas per bowl/serving.

Grain Base Options:
230 g (8 oz) buckwheat soba noodles or 1 cup quinoa
1 Tbsp olive oil
¼ tsp sea salt
1 green onion, finely chopped
1 Tbsp lemon juice
¼ tsp ground pepper

Directions:
1. To prepare soba noodles, bring a pot of water to a boil with 1 Tbsp olive oil and 1/4 tsp sea salt. Once at a rolling boil, add the noodles, stir until submerged and lower heat to medium-high. Cook for 6-7 minutes. Drain and rinse with water.
2. To prepare quinoa, rinse under running water through a sieve and drain. Bring 1 1/2 cups of water to a boil with ¼ tsp sea salt. Once at a rolling boil, stir in quinoa and cover with a lid. Lower the heat to a simmer and cook for 15 minutes.
3. While noodle/quinoa are still warm, toss them with lemon juice, ground pepper and finely chopped green onion (add 1 Tbsp olive oil as well to cooked quinoa).
** Use a heaping ½ cup of quinoa or soba noodles per bowl/serving

Creamy Miso Tahini Dressing:

Ingredients:
1/2 cup tahini
1 cup water
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 1/2 tbsp miso paste
1/2 tsp turmeric
1/4 tsp ground pepper

Directions:
1. Combine all the ingredients in a blender and puree until smooth. Refrigerate dressing until ready to serve.
** use 1/3 cup dressing per bowl/serving

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Other Ingredients:
1 large crown broccoli
** use 1/2 cup (5 or 6 florets) per bowl/serving
3 cups finely chopped kale
** use 1/3 cup per bowl/serving
2 large carrots
** use 1/3 cup per bowl/serving
2 cups red cabbage shredded or finely chopped
** use 1/3 cup per bowl/serving
1 pint grape tomatoes, quartered
** use 1/3 cup per bowl/serving
1 cups marinated whole artichokes, quartered
** use 1/4 cup per bowl/serving
3 cups sunflower sprouts
** use 1/2 cup per bowl/serving
1/2 cup raw pumpkin seeds
** use 1 Tbsp per bowl/serving
1 cups fresh cilantro leaves (or fresh herb of your choice)
** use 1 Tbsp per bowl/serving
1 lemon, cut into wedges
** use 1 wedge per bowl/serving

Directions:
1. Cut broccoli into florets and steam for 3-4 minutes. Submerge in cold water to prevent further cooking for up to 5 minutes and drain.
2. Massage kale with 1 tsp lemon juice and a pinch of salt with your hands until it begins to soften and wilt.
3. Peel outer skin of the carrots and use peeler to shave off thick ribbons.

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Green Onion Parmesan Crepes with Ricotta, Spinach and Bacon

When it comes to crepes, I prefer the savoury over the sweet. My initial plan was to stuff it with ricotta, spinach, bacon and mushrooms, but in a stroke of genius, I decided to put some green onion and parmesan cheese in the crepe batter. Best decision ever! These things smelled so good while cooking, and taste incredible.

Green-Onion-Parmesan-Crepes-with-Ricotta-Spinach-Bacon-Mushroom-Filling-recipe

Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon and Mushrooms

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves: 4

Crepe Batter Ingredients:

1 cup cold water
1 cup milk
4 eggs
1 tsp salt
2 cups sifted all-purpose flour
4 tablespoons melted butter
¼ cup chopped green onion
2 tablespoons grated parmesan cheese

Filling Ingredients:

2 tablespoons butter
2 cups sliced mushroom
1 tablespoon olive oil
2 cups packed spinach
¼ teaspoon garlic powder
¼ cup chopped cooked bacon
¾ cup ricotta cheese
salt and pepper to taste

Directions:

For Filling
1. Add butter to a pan on medium heat. Once butter has melted, add mushrooms. Saute until mushrooms are tender, about 5-10 minutes, before adding spinach, add one tablespoon of olive oil.
2. Add spinach to pan, cover with lid for about 1 minute. Once spinach begins to wilt, add bacon, garlic powder, and salt and pepper to taste.
3. Stir to mix seasoning in, remove mixture to a bowl once spinach is cooked, add ricotta and mix ingredients together.

For Crepes
1. Combine water, milk, eggs & salt in blender or bowl if using a handle blender.
2. Add flour, butter, green onion, and parmesan, blend at high speed for about 1 minute until ingredients are combined. Mixture will be quite thin, just thick enough to coat a spoon. Refrigerate for at least one hour, or overnight.
3. To cook crepes, get a pan on medium heat. Spread a thin film of butter on pan.
4. Pour a ¼ cup of crepe batter into your pan, slowly rotating the pan with your wrist to spread the batter in a circle.
5. Cook for about 1-2 minutes until crepe begins to brown.
6. Flip and cook for another minute or until browned.
7. Place filling in middle of crepe and roll together, or if folding the crepe, place filling in one quarter of the crepe, fold in half once, and then fold in half once more (resulting in a triangle).

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.

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Roasted Tomato Tart Two Ways

After what feels like an eternity, suddenly the trees are in bloom, gardens are being planted and now, the season’s first sun-ripened tomatoes are starting to roll in. Just like that, we’re heading into summer. Which begs the question. Can comfort food be fresh? The answer is a resounding heck, yeah.

The balsamic and burrata tart is like a pizza-fide version of my favourite antipasto plate, splashed with a hint of tart balsamic and nestled on a bed of buttery puff pastry. It’s basically akin to having a built-in bread bowl. But it’s the combination of creamy burrata, blistered toma-toes and the pop of fresh herbs that makes this dish something I’m going to dream about for weeks.

That’s not to say I don’t love the simplified tomato tart any less. These intense, blood-red tomatoes set atop a smattering of melted cheese turns into something extraordinary when you add the one-two punch of fresh basil and oregano.

Cook Time: 25 minutes
Prep Time: 10 minutes
Serves: 4

Burrata Tart with Arugula Salad

Balsamic, Burrata & Roasted Tomato Tarts
Inspired by Donna Hay

Ingredients:
2 sheets butter puff pastry, thawed
1 pint red & yellow tomatoes, left whole
4-6 ounces burrata cheese
1/2 mozzarella, shredded
3-4 slices thinly sliced prosciutto
1 clove garlic, minced or grated
4-6 sprigs of fresh oregano, leaves chopped
4 large fresh basil leaves, torn
1 Tbsp balsamic vinegar
1 Tbsp olive oil
Salt + pepper

Burrata Tomato Tart Bonnie Mo

Directions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Stack two pieces of puff pastry one on top of the other and press gently to adhere. Cut into a large circle.
3. Place on the prepared baking sheet, score the puff pastry along the sides about 1/2 inch, to make a small border. Inside the border, pierce with a fork. Lightly brush with olive oil.
4. In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add tomatoes to the balsamic mix and toss.
5. Sprinkle puff pastry with mozzarella and arrange tomatoes. Add any remaining balsamic mix-ture left in the bowl.
6. Bake for 22-25 minutes or until cheese is bubbly and pastry is golden.
7. Let stand for 3-5 minutes and top with torn burrata and prosciutto. Garnish with fresh basil.

Cherry Tomato Tart on Puff Pastry

Cheesy Cherry Tomato Tarts

Ingredients:
1 sheet butter puff pastry
1 pint cherry tomatoes, halved
1 Tbsp chopped basil
1/2 Tbsp chopped oregano
1/3 cup shredded mozzarella cheese
1/3 cup grated Gruyere cheese
Olive oil, salt, pepper

Cherry Tomato Tart with Herbs & Cheese

Directions:
1. Thaw frozen puff pastry according to directions. Preheat the oven to 400°F.
2. Place chopped cherry tomatoes on a paper towel facing down to drain for about 30 minutes (this will keep them from being to wet and making the tart soggy). Toss in a bowl with olive oil, salt, pepper and the chopped herbs.
3. Unroll the thawed pastry and cover with plastic wrap. Roll out the pastry slightly. Transfer to a baking sheet and score the puff pastry along the sides about 1/2 inch, to make a small border. Inside the border, pierce with a fork. Lightly brush with olive oil.
4. Sprinkle puff pastry with cheese and top with the tomato mixture, facing the cut tomatoes up.
5. Bake for 18-20 minutes or until cheese is bubbly and pastry is golden.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Spicy Fried Shrimp: 1 Dish, 2 Ways

Every time I fry up a batch of shrimp, I vow to make it a regular part of my dinner rotation. They need very little embellishment and will bend to just about any culinary whim. That, on top of the fact that they literally take less than 5 minutes to cook, you really have to wonder why you’re not eating more shrimp.

Like the name implies, I dialed up the heat with these spicy shrimp with a whack of fresh Thai chilis. This is where the dish can really become your own. If you only want a breath of spice, ease into it with one or two chilis and leave out the seeds. On the other hand, if you like to sweat a little while you’re chowing down your food, leave the seeds in and ramp up the chili count to as high as you dare.

For a more subtle version, the Sriracha butter sauce has a mellower heat, as the fat content in the butter transforms the Sriracha into a buffalo wing-like flavor — I particularly like a generous squeeze of fresh lime juice to help brighten it up. Feel free to toss your cooked shrimp right in the bowl, or keep it on the side for dipping.

Both of these spicy shrimp dishes can be eaten with rice, over noodles, in a salad or on their own as an appetizer with a cold drink. Napkins not included.

Cook Time: 5 minutes
Prep Time: 10 minutes
Serves: 2

Spicy Fried Chili Shrimp

Spicy Fried Shrimp with Thai Chilis

Ingredients:
16-20 medium to large shrimp, shell on
2 cloves garlic, minced
1 Tbsp fresh ginger, think sliced
3 green onions, chopped
3-4 Thai chilis (more or less, depending on how spicy you like it)

Directions:
1. Rinse and pat shrimp dry. In a large saucepan or wok, heat oil over medium-high heat. Add ginger and garlic and stir constantly, being extra careful not to burn the garlic, about 1 mi-nute.
2. Add shrimp and chilis and stir fry until almost cooked, about 4 minutes.
3. Add green onions and cook for another 30 seconds.

Sriracha_Shrimp

Spicy Shrimp with Sriracha Butter

Ingredients:
16-20 medium to large shrimp, shell on
2 cloves garlic, minced
1 cup butter
1 cup Sriracha
Juice of 1 lime
1 tsp salt
½ tsp sugar

Directions:
1. Rinse and pat shrimp dry. In a large saucepan or wok, heat oil over medium-high heat. Add ginger and garlic and stir constantly, being extra careful not to burn the garlic, about 1 mi-nute.
2. Add shrimp and stir fry until almost cooked, about 4-5 minutes.
3. Meanwhile in a small saucepan, melt butter over low heat.
4. Combine Sriracha, lime juice, salt and sugar in a blender and whiz for about 30 seconds, slowly adding the melted butter.
5. Toss in a large bowl with cooked shrimp or keep on the side as a spicy dipping sauce.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Pesto Pizza with Mushrooms and Smoked Gouda

Delicious fresh pesto, juicy mushrooms, savoury red onion, finished off with the smokey flavour of creamy smoked gouda. A pizza that not only looks great, but tastes awesome too!

pesto-vegetarian-gouda-and-mushroom-pizza-recipe

Pesto Pizza with Red Onions, Mushrooms and Smoked Gouda

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves: 3

Ingredients:

No-Knead Pizza Dough:
250g all-purpose flour
1 teaspoon salt
? teaspoon active dry yeast
180ml water

Pizza Toppings:

Pesto
Mushrooms
Red onion
Smoked gouda cheese

Directions:

1. In a bowl, combine dry ingredients, slowly mix in water while stirring with a wooden spoon.
2. Once dough begins to form, work it into a roughly shaped ball with your hands, leaving it in the bowl, and covering with plastic wrap.
3. Allow dough to rise at room temperature for around 18 hours or until doubled inside.
4. After 18 hours, remove dough from bowl and place on a floured work surface.
5. Cut the dough into three even pieces for personal sized pizzas.
6. Knead each piece of dough into a ball and allow to rise for another hour covered with a damp towel, or wrapped in plastic wrap. If you won’t be using all the dough right away, refrigerate it, and remove it from the fridge 1 to 2 hours before cooking allowing it to warm to room temperature.
7. While dough is resting, if using a pizza stone, place it in the cold oven and turn the heat to 500F (or as close to that heat as possible), allowing the oven to heat for about an hour.
8. If you don’t have a pizza stone, arrange the pizza dough on a baking sheet, and just preheat the oven to 500 to 550F.
9. Once the dough has finished resting, on a floured surface, stretch it thinly to your preference (without breaking the dough).
10. Spread pesto on the dough, top with sliced mushrooms, red onions, and slices or shredded smoked gouda.
11. If using a baking sheet, bake at 500 to 550°F, or if using a pizza stone turn your oven to broil, and cook the pizza for 5 to 10 minutes until desired doneness.

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.

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Vegan Mac & Peas

Ever since I turned vegan, I’ve been experimenting with different versions of mac & cheese. There are many ways to make it and I love our perfect vegan mac & cheese recipe made with cashews. But I’ve turned out a really quick version that doesn’t involve soaking nuts overnight! It’s still really creamy, kinda cheesy, healthy and kinda cute with the little green peas in it.

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Ingredients (serves 4):
1 x 454 g package Tinkyada brown rice spirals or approximately 5 cups of noodles of your choice
1/4 tsp sea salt
1 cup frozen peas
2 Tbsp tahini
2 Tbsp nutritional yeast
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp white miso
1 Tbsp gluten-free tamari
1 clove of garlic, minced
1 cup pasta water, reserved from boiling pasta
Ground pepper to taste

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Directions:
1. Bring a large pot of water to a boil with sea salt.
2. In a dish, mix together tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari and garlic. Set aside.
3. Once the water is at a rolling boil, add in brown rice pasta and cook for approximately 10 minutes or until al dente. Add frozen peas to the boiling water during the last minute of cooking.
4. Reserve 1 cup of pasta water right before draining. Then drain the pasta and peas, do not rinse. Put the peas back in the large pot.
5. Add the sauce and 1/2 cup of pasta water to start, and stir to combine with the noodles and peas over low heat on the stovetop. Stir constantly to allow the noodles to get coated, adding more pasta water as necessary to create a creamy consistency. Don’t heat for longer than 2-3 minutes.
6. Top with fresh ground pepper and serve immediately.

See more from hot for food on their YouTube channel.

The Vegan “Big Mac”

You know those nights when you just feel like a Big Mac? Well don’t go get one because you’ll hate yourself afterwards. Instead, make this vegan “Big Mac” at home in a flash and hate yourself a little less from the comfort of your own couch! I hope you know I’m joking — I haven’t hated myself after eating once since going vegan two years ago.

I made this burger using Gardein’s ultimate beefless burger patties and Fieldroast’s chao cheese, and I made a quick “Big Mac” sauce using vegan mayonnaise (recipe follows). I also have to admit: my vegan “Big Mac” looks a lot more alive than the one you get at the drive through!

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Ingredients (1 burger):
2 vegan burger patties
2 tsp barbecue sauce
2 slices of vegan cheddar cheese
1 1/2 large kaiser rolls

Use these ingredients to your liking:
Boston leaf lettuce
White or red onion, finely minced
Relish (or pickles)

Vegan “Big Mac” sauce ingredients:
1/4 cup vegan mayonnaise
1 Tbsp lime juice (or lemon juice)
1/2 Tbsp hot sauce (or ketchup)
1/2 tsp onion powder

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Directions:
1. Combine all the sauce ingredients together in a bowl and refrigerate until ready to assemble the vegan “Big Mac”.
2. Cook vegan burger patties in a pan on the stove or on a barbecue, and baste them in barbecue sauce as you go. Melt cheese slices on top during last minute of cooking.
3. Cut one kaiser roll in half and take another kaiser roll and cut a slice off the bottom for the middle piece.
4. Put vegan “Big Mac” sauce and relish (if using) on both sides of the middle pieces of the bun and the inside of the top and bottom bun. Add your burger patties with cheese between each piece of bun, and then add onions, lettuce and pickles to your liking.
5. Dive in and don’t forget lots of napkins!

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Salad Niçoise with Dijon Lemon Dressing: 1 Dish, 2 Ways

Briny and bright, this take on a classic French bistro salad is a cornucopia of flavours and colours that doesn’t require extra primping to make a big statement at the table. Here, I’ve made it the traditional way with olives, capers and good quality, oil-packed jarred tuna, and again with a filet of smoked trout, which gives it an extra layer of richness and smokiness.

It looks great neatly organized in rows, breaking up the colours by ingredient with the fish taking centre stage. No matter how you present it, it’s going to be good, so just go for it.

From the delicate and crunchy French green beans and tender potatoes, to the ping of the garlicky Dijon lemon dressing, this is one beefy (but beef-less) salad you’ve got to make.

Prep Time: 40 minutes
Assembly Time: 2 minutes
Serves: 4

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Salad Niçoise with Tuna

Ingredients:
1 jar oil-packed tuna, drained
1 lb. small potatoes, cooked until tender
2 cups French green beans, trimmed and blanched
4 hard-boiled eggs, quartered
1/2 pint cherry tomatoes, halved
½ cup Niçoise olives
3 Tbsp capers
4-5 radishes, thinly sliced
Boston lettuce leaves, rinsed and dried
Fresh dill, to taste
3-4 salt-packed anchovies (optional)

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Salad Niçoise with Smoked Trout

Ingredients:
1 medium filet smoked trout, chopped
1 lb. small potatoes, cooked until tender
2 cups French green beans, trimmed and blanched
4 hard-boiled eggs, halved
1/2 pint cherry tomatoes, halved
½ cup Niçoise olives
3 Tbsp capers
4-5 radishes, thinly sliced
Boston lettuce leaves, rinsed and dried
Fresh dill, to taste
3-4 salt-packed anchovies (optional)

Dijon lemon dressing (adapted from Saveur):
1 clove garlic
? cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 shallot, minced
Kosher salt & fresh cracked black pepper, to taste

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Directions:
1. On a cutting board, mince garlic and sprinkle with coarse salt. Using the flat side of the knife, press the garlic and salt together to form a smooth paste. Transfer to a bowl and whisk in oil, lemon juice, mustard, shallots, and salt and pepper. Set aside.
2. On a serving platter or in a large bowl, arrange the butter lettuce on the bottom and then line up ingredients neatly in rows. Drizzle with Dijon lemon dressing and more salt and pepper just before serving.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Gnocchi with Brown Butter Sauce: 1 Dish, 2 Ways

There’s nothing quite like slow-melted butter turned slightly brown and nutty, wafting throughout the house to whet the palate and get you excited about dinner. But when you toss a few fresh sage leaves into the mix, you’ve got an incredibly easy and delicious sauce that’s ready in less than 10 minutes.

This super-fast meal is both elegant and simple to throw together and thanks to a few last-minute flourishes — like a generous dusting of your best-quality parmesan and toasted pine nuts — this minimal-ingredient dish suddenly becomes restaurant worthy.

Tip: While you can certainly make your own gnocchi, this sauce works well on the packaged version.

Prep Time: 5 minutes
Total Time: 20 minutes
Serves: 4

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Fried Gnocchi with Brown Butter Sage Sauce

Ingredients:
1 package potato gnocchi
2 Tbsp butter
1/2 tbsp olive oil
1/4 cup pine nuts, toasted

Brown Butter Sage Sauce:
1/4 cup unsalted butter, cold
15-20 fresh sage leaves
1/2 lemon, zest finely grated
Kosher salt & cracked black pepper
1/2 cup parmesan, coarsely grated

Directions:
1. In a small saucepan, toast pine nuts over low heat until golden, being careful not to burn, about 5-7 minutes. Remove from heat and set aside.
2. In a medium sauce pan over medium-high heat, melt butter, swirling occasionally. When the butter has almost completely melted, stir in the sage leaves. Cook until butter turns slightly brown and nutty and the sage leaves are slightly crisp, about 2-3 minutes. Remove from heat.
3. In another skillet, heat butter and olive oil over medium heat. Add gnocchi in a single layer and fry on one side until crisp, about 1-2 minutes. Gently flip and fry one the other side for another 1-2 minutes.
4. Add fried gnocchi and lemon zest to the pan with the brown butter sage sauce and stir until coated. Season to taste with salt and pepper. Sprinkle with grated parmesan and toasted pine nuts and serve immediately.

gnocchibrownbutter

Gnocchi with Chili Brown Butter Sauce & Crispy Sage

Ingredients:
1 package potato gnocchi

Brown Butter Sage Sauce:
1/4 cups unsalted butter, cold
15-20 fresh sage leaves
1 Tbsp red pepper flakes
Kosher salt & cracked black pepper
1/2 cup parmesan, coarsely grated

Directions:
1. In a medium sauce pan over medium-high heat, melt butter, swirling occasionally. When the butter has almost completely melted, stir in the sage leaves. Cook until butter turns slightly brown and nutty and the sage leaves are slightly crisp, about 2-3 minutes. Remove from the heat.
2. Add gnocchi and chili flakes to the pan and stir until coated. Season to taste with salt and pepper. Sprinkle with grated parmesan and serve immediately.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Vegan Grilled Cheese & Beef Sandwich with Sriracha Ketchup

Now this creation is going out to John who always tells me how he grew up on two things: beef and cheese. His mom once made these sandwiches that were made of cheddar cheese, ground beef, and white bread, because that’s all she had on hand. Of course, John and his siblings loved the sandwiches so it became a regular meal.

It’s about time we made a vegan version, but this one is spiced up a little, because we’re adults now!

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Ingredients (makes 1 sandwich):
1/4 cup finely chopped onion
1 tsp olive oil
1 Tbsp finely chopped pickled jalapeños
1/2 cup meatless ground round
1/4 tsp chili powder
Pinch sea salt
1/3 of a block, Daiya jalapeño havarti wedge
2 slices sourdough bread
2 tsp vegan butter
1 Tbsp ketchup
1-2 tsp Sriracha

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Directions:
1. In a pan over medium heat, sauté the onion and olive oil for 2 minutes until soft. Add pickled jalapeños, meatless ground round, chili powder and a pinch of sea salt, and cook for another 2-3 minutes. Push this mixture to the side of the pan to make room for the bread.
2. Butter one side of each slice of bread and place one slice, butter side down, into the pan.
3. Place thin slices of jalapeño havarti wedge on the bread, covering it generously. Then scoop the meatless ground round mixture on top. Place the other slice of bread, butter side up, on top of that.
4. Cook for 2-3 minutes, then flip the sandwich carefully and cook for another 2-3 minutes until crispy and golden brown.
5. Serve with ketchup mixed with Sriracha for dipping.

See more from hot for food on their YouTube channel.

Thai Lettuce Cups: 1 Dish, 2 Ways

These Thai-inspired wraps brimming with fresh vegetables and herbs are the perfect way to welcome spring. You can choose to add chicken or go vegetarian and opt for the quinoa option, but both make for a quick and healthy weeknight dinner and lunch leftovers.

For the vegetarian version, I used cabbage leaves instead of traditional lettuce — a decision that turned out to be pure genius. Not only was I able to double-stuff them, but they were less fragile than their butter or iceberg counterparts and less likely to have their contents spill out on to the plate. Just be sure to use the inner, most tender parts of the cabbage.

These wraps are completely customizable, so feel free to toss in those bits of almost-forgotten vegetables you’ve got floating around — cucumber, peppers, bean sprouts or mushrooms come to mind — to pump up the nutritional value even more.

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Prep Time: 25 mins
Total Time: 30 mins
Serves: 6

Ingredients:

For the Chicken:
1 pound ground chicken
2 small cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons cilantro, chopped
1 green onion, chopped
2 tablespoons lemongrass, minced
1/4 large red pepper, finely chopped
1 tablespoons fish sauce
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoons oil

10 large lettuce leaves

For the Thai Dipping Sauce:
1/2 cup fish sauce
1/2 cup water, boiling hot
1/3 cup granulated sugar
1/4 cup distilled white vinegar
2 garlic cloves, minced
1-2 red Thai chilies, stems removed and minced

Thai Chicken Lettuce Cups

Directions:

1. In a large skillet on medium-high heat, fry ginger and garlic in oil for about 1 minute.
2. Add ground chicken, breaking up with the back of a wooden spoon and stir-fry for 6 minutes.
3. Add cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper, and re-move from heat. Set aside.
4. Meanwhile in a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chilies. Set aside to cool.

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Ingredients:

For the Quinoa Thai Cups:
1 cup quinoa, cooked
1 clove garlic, minced
1 teaspoon lemongrass
1 large carrot, grated
1/2 red pepper, finely chopped
1tablespoon fish sauce
1 tablespoon cilantro, chopped
1 green onion, finely chopped
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 lime, squeezed
2 tablespoons oil

12-15 cabbage leaves

Thai Peanut Sauce:
1 cup peanuts
3 small cloves garlic, minced
2 limes, juiced
1 1/2 tablespoons fish sauce
1 1/2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons honey
2 teaspoons water
2 tablespoons lemongrass, minced
4 teaspoons vegetable oil

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Directions:

1. In a large skillet on medium-high heat, fry ginger and garlic in oil for about 1 minute.
2. Add cooked quinoa, stir-fry for 2 minutes. Add water chestnuts, stir-fry for 2 minutes. Stir in cilantro, green onion, lemongrass, crushed red pepper, salt and pepper, and remove from heat. Set aside.
3. Meanwhile for the Thai Peanut Sauce, combine all ingredients in a blender or food processor, and puree until the mixture resembles chunky peanut butter.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Better-Than-Takeout Vegan Pad Thai

You might be tempted to just order some Thai food from your local joint, but you can make a fresh and fragrant version of Pad Thai at home with the help of a little unexpected ingredient. Dates are a staple in our pantry – we use them for tons of raw desserts and in our morning green smoothies, but when blended with savory flavours like miso, sesame and lime, it tastes very similar to tamarind paste, which is the traditional base of pad Thai sauce (not ketchup, as some restaurants would have you believe!) Try this vegan Pad Thai and you’ll be convinced that healthy home-style cooking is far better than soggy takeout.

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

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Ingredients:

Sauce:
10 medjool dates, pitted
1 cup water
2 tablespoons vegan oyster sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons Siracha
2 tablespoons lime juice
2 teaspoons miso paste
1 tablespoon sesame oil

Pad Thai:
200 grams brown rice fettuccine noodles (or flat rice noodles)
350 grams medium firm tofu
2 tablespoons coconut oil (for frying)
½ cup thinly sliced onion
1 cup thinly sliced carrots
1 cup finely chopped celery
2 garlic cloves, minced
3 cups broccoli florets
3 cups bean sprouts
2 tablespoons finely chopped green onion
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped roasted cashews (or peanuts)

Directions:

1. Let dates soak in water for 15 minutes.
2. Drain the water from the tofu and let it sit in paper towel for 10-15 minutes to get rid of excess moisture. Then cut into cubes.
3. Drain and rinse dates from soaking water. Then place them in a high-powered blender with the rest of the sauce ingredients. Blend until smooth and set aside.
4. Bring a pot of water to a boil for the noodles. Once the water is at a rolling boil, toss in the noodles and stir occasionally while they cook for approximately 10 minutes. Cook to al dente, drain and set aside in a colander.
5. Meanwhile, heat a large pan to medium heat and add 1 tablespoon of coconut oil and cubes of tofu. After 4-5 minutes, flip the cubes to another side to crisp. Flip the cubes every 2 minutes to get each side golden brown.
6. When the tofu cubes are golden brown all around, add ¼ cup of the sauce to the pan and coat the pieces evenly, cooking over the heat for another minute. Remove tofu from the pan and set aside. You’ll toss tofu into the vegetables and noodles near the end of cooking time.
7. In the same pan over medium heat, add another 1 tablespoon of oil and the onions, carrots and celery. Cook for 2-3 minutes stirring frequently.
8. Add in minced garlic and cook for another 1-2 minutes.
9. Then add in broccoli and sprouts (you might want to leave a small amount of raw sprouts aside as a garnish on top of the finished pad Thai) and cook for another 4-5 minutes stirring frequently.
10. Pour in half the amount of sauce remaining, toss to coat all the veggies and cook for another 2-3 minutes.
11. Add in the cooked noodles and remaining sauce, turn the heat down to low, toss to coat everything in sauce and cook for another 3-4 minutes. At this stage you can adjust the spice level if you desire by adding another 1-2 teaspoons of Sriracha.
12. Serve immediately and top with green onion, cilantro, raw sprouts and chopped cashews (or peanuts).

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1 Dish, 2 Ways: Easy No-Bake Weeknight Lasagna

In these final halcyon days of winter, I’ve mentally set fire to my coat and am two seconds away from dragging the BBQ out of the garage and starting an herb garden. And while these extended sunny evenings don’t exactly put me in the mood for cranking up the oven, I’m not quite ready to give up comfort food just yet.

Enter the no-bake lasagna. This dish boasts all the flavours of this heartwarming dish —homemade tomato sauce, melty cheese and succulent ground beef — in a fraction of the time.

While there’s no shame in simply breaking up plain old lasagna noodles for this recipe, I opted for prettily-shaped fiorelli pasta, which has lovely petal-like edges that not only reminded me of lasagne noodles, but expertly capture the sauce.

The best part of this dish is that you can stretch your leftovers to make a killer soup. A spoonful of ricotta on top is an unexpected topping that mimics the richness of your typical baked variety and the beefy tomato broth helps satisfy your inner cold-weather soup addict.

So go ahead and embrace winter just a little longer.

Easy-no-bake-lasagna-recipe-weeknight

Prep Time: 25 minutes
Cook Time: 1 hour
Serving Size: 6

Ingredients

For the sauce:
1 can, San Marzano tomatoes
1 Spanish onion, chopped
3 cloves garlic, chopped
4 large fresh basil leaves
1/2 cup extra virgin olive oil

For the lasagne:
3/4 package fiorelli pasta
1 lb. ground beef
1/2 yellow onion, minced
1 clove garlic, minced
2 tablespoons, olive oil
kosher salt, to taste
fresh ground pepper, to taste

1/2 pint cherry tomatoes, halved
1 cup spinach, chopped
1/2 cup ricotta

For the soup:
All of the above ingredients, plus…
6 cups beef broth
1 cup homemade tomato sauce (see above)
Kosher salt and fresh cracked black pepper to taste

Directions for No-Bake Lasagna:

1. In a large saucepan, heat olive oil over medium heat. Sweat onions and garlic until onions are translucent, about five minutes.
2. Add canned tomatoes and gently stir, being careful not to break the tomatoes (it can make them bitter). Stir occasionally. Let simmer for at least 30 minutes. Add basil and puree with immersion blender. Set aside.
3. In a large skillet, add olive oil, onions and garlic and cook for 3 to 4 minutes, letting the oil get infused with the flavours. Add ground beef and break up with a wooden spoon. Cook until there is no more red in the ground beef, about 12 minutes. Drain fat from beef.
4. Ladle prepared tomato sauce into skillet with the beef and cook for an additional 10 minutes. Add cooked noodles directly to skillet and stir to combine. Stir in tomatoes, spinach and gently stir.
5. Serve in individual bowls and garnish with a spoonful of ricotta, grated mozzarella and basil.

Easy-no-bake-Lasagna-soup-recipe

Directions for Lasagna Soup:

1. Cook pasta to al dente according to package directions. Drain and set aside.
2. In a large saucepan, bring broth and tomato-ground beef sauce to a boil.
3. Add cooked noodles and stir. Ladle into bowls and garnish with a spoonful of ricotta, grated mozzarella and basil.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo

Bangers and Green Mash with Onion Gravy

Saint Paddy’s day; when everything is green and made with Guinness. I don’t recommend the green beer, but I will happily take a green bagel though. Bangers and Mash is actually a British dish in origin, but when you make the gravy with beer and switch out that basic, boring mash for colcannon, you’ve got yourself some delicious Irish pub fair. Colcannon is normally made with kale, but I’ve decided that Swiss chard would also be excellent and I’ve even added some sautéed leeks to the mash. Now that lowly potato seems a bit more posh. Eat well, drink safely and enjoy St. Patrick’s Day!

Prep Time: 20 minutes
Cook Time: 1 hour
Serving Size: 4 servings

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Ingredients:

Green Mash (Colcannon):
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, white and light green part sliced
1 bunch Swiss chard, stems removed
2 large russet potatoes, peeled and quartered
4 tablespoons unsalted butter
2/3 cup whipping cream
1 teaspoon salt
Fresh black pepper

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Bangers and Onion Gravy:
2 tablespoons canola oil
4 links pork sausages (can be doubled for larger servings)
1 1/2 tablespoons unsalted butter
1 large yellow onion, sliced thinly
2 teaspoon sugar
2 tablespoons all-purpose flour
1 cup Guinness
3 cups beef stock
1/2 teaspoon salt
Fresh ground pepper
1 tablespoon whipping cream
Maldon salt, garnish

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Directions:

For the Green Mash:
Heat the butter and olive oil in a sauté pan over medium heat.
Add the leeks to the pan and sauté until softened, about 4 minutes. Set aside
Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl.
Blanch the Swiss chard 1 1/2 – 2 minutes. Immediately remove the leaves with tongs or spider skimmer and shock in the ice bath for 1 minute.
Remove the leaves and squeeze out as much water as possible.
Roughly chop the chard, set aside.
Bring the pot of salted water back to a boil and drop in the potatoes.
Boil until fork tender, about 16-18 minutes.
Drain the potatoes and push them through a ricer into a large bowl. Alternatively, you can mash them by hand.
Stir in the leeks, chard, butter and whipping cream, and salt and fresh black pepper to taste. Don’t over mix! Taste and add more butter, cream or salt accordingly.

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For the Bangers and Onion Gravy:
1. Pre-heat the oven to 375°F.
2. Heat the oil in a large skillet over medium-high heat.
3. Sear the sausages on each side until golden brown, about 3 minutes per side. Turn the heat off and transfer the sausages to a baking sheet.
4. Roast them in the oven for 15 minutes or until cooked through.
5. In the meantime, make the gravy by adding the butter to the residual sausage oils in the skillet. Turn the heat to medium-low.
6. Once the butter has melted, add the onions and sprinkle the sugar over top.
7. Sauté the onions, stirring occasionally, until they have softened and browned, about 12 minutes.
8. Stir in the flour and cook for another minute.
9. Turn the heat up to medium-high and deglaze the pan with the Guinness, making sure to scrape the bottom of the skillet as it bubbles.
10. Stir in the beef stock and allow the gravy to reduce by at least half until it is thick and flavourful.
11. Turn the heat off, stir in the salt, pepper and cream. Add the sausages into the gravy.

To serve, place the green mash on each dish, top with a sausage (or two), onions and lots of gravy. To make it fancy, sprinkle with Maldon salt and fresh black pepper

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Notes & Substitutions:
– Feel free to double the amount of sausages – there’s enough gravy for it!
– Use good quality pork sausages (fennel spiced sausages are great)! Just don’t go for the hot Italian sausages or chorizo. Doesn’t work here.
– If Guinness is too bitter for you, you can add more sugar to the onions in the gravy or just use a lighter amber beer like Brooklyn Lager.

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.

Edamame Mash Sandwiches with Baked Fries

Veggie sandwiches don’t have to be dull and drab. Combining bright green edamame and fresh herbs makes for a delicious and beautiful sandwich filling. In this recipe we offer up some pretty pairings for your sandwich, but feel free to let your creativity fly and stack this sandwich with as many ingredients as you like. Bake up a batch of easy homemade fries and you’ve got yourself a meatless dinner the whole family can enjoy.

Serving Size: 4
Prep Time: 20 minutes
Cook Time: 65 minutes

888_edamame mash

Ingredients:

Sandwich:
1 cup red cabbage, shredded
1/2 cup sauerkraut
8 slices of thick cut bread of your choice
4 tablespoons vegan mayonnaise
2 tomatoes cut into slices
1 1/2 cups baby spinach

Edamame Mash:
1 1/2 cups frozen shelled edamame
2 garlic cloves
1 tablespoon lime juice
1 tablespoon vegan mayonnaise
2 tablespoons fresh cilantro leaves
1 tablespoon fresh mint leaves
1 tablespoon fresh dill fronds
1/4 teaspoon ground mustard
1/4 teaspoon sea salt
1/4 teaspoon ground pepper

Baked Fries:
4 russet potatoes
1/4 cup sunflower oil
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika

888_edamame mash sandwich

Directions:

1. Mix red cabbage with sauerkraut and let it sit in the fridge overnight. The cabbage will soak up the fermented liquid in the sauerkraut and soften.
2. Preheat the oven to 425°F for the fries.
3. Bring a large pot of water to a boil. Wash the potatoes and cut into approximately 1-centimetre sticks, leaving the skin on. Once the water is at a rolling boil, submerge the potato sticks in the water and                    cook for 10 minutes.
4. Drain the water from the pot and toss them in oil, sea salt, ground pepper, and paprika until evenly coated.
5. Lay the fries out on baking sheets without over crowding. Bake for 50-55 minutes, flipping halfway through. Meanwhile, prepare the edamame mash.
6. Place edamame in heat safe bowl. Bring 2 cups of water to a boil in a kettle and pour over edamame. Place a plate or lid on top of the bowl and let them sit for 5 minutes. Drain the hot water and rinse                     under cold water until they are no longer emitting heat.
7. Place edamame, garlic, lime juice, vegan mayonnaise, cilantro, mint, dill, ground mustard, sea salt, and ground pepper into a food processor.
8. Process until the mash is well combined but still has some texture to it. Refrigerate until ready to assemble sandwiches.
9. To assemble the sandwiches, spread vegan mayonnaise onto one side of each slice of bread, then add edamame mash to the other side
10. Top with the cabbage/sauerkraut mixture, tomato slices, baby spinach leaves, and top with another slice of bread.
11. Serve with baked fries right out of the oven.

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Homemade Vegan Calzones

We say, why bother with the big sloppy slices when you can fit a calzone nicely in your hand with no mess!

If you feel like making your pizza dough from scratch, check out our step by step post here.

Vegan Calzones

Cook Time: 30 Minutes
Yields: 6 Servings

Ingredients:

1 package of pre-made pizza dough from the deli section of your grocery store
1/3 cup all-purpose or whole-wheat flour (for rolling out your dough)
1 can pizza pasta sauce
1 package Daiya jack-style wedge or mozzarella-style shreds
1 1/2 cups sliced mushrooms
3/4 cup chopped green pepper
1/2 cup basil leaves
1 green onion, thinly sliced
1 Tablespoon dried chilli flakes
1/4 cup olive oil

 

Directions:

  1. Pre-heat your oven to 450°F.
  2. Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface.
  3. Cut the ball in half and each half into thirds, for a total of six smaller balls of dough.
  4. Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7-8 inches wide. It doesn’t have to be a perfect circle or oval.
  5. Place 1 to 2 Tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2 inch of space from the edge of the dough.
  6. Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you’re using the Daiya jack-style wedge, cut the whole wedge into 6 even strips or chunks and use one piece per calzone.
  7. Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the calzone. Then take a fork and press the prongs of the fork into the folded and pinched edge for extra reinforcement.
  8. Lightly oil a baking sheet with about 1 Tablespoon of olive oil. Place finished calzones on the baking skeet and brush each with another tablespoon of oil on the surface and the edges of the calzones.
  9. Bake for 15-18 minutes until crispy and golden brown on the edges.
  10. Once baked, let the calzones sit for a few minutes before serving or cutting in half.

Read the full post on the w dish blog here.

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1 Dish, 2 Ways: Pork & Shrimp Wontons

Whether you like your wontons slurped or crunched, one thing’s for certain; little pouches of savoury pork dumplings are always a deeply satisfying meal, no matter what time of year.

If you need a little push, make the Lunar New Year a culinary excuse for finally trying your hand at making homemade wontons. Thanks to handy store-bought wrappers, it’s easier than you think.

The trick is learning how to properly fold the wontons so that the filling doesn’t ooze out during the boiling or frying process. But truth be told, even if they don’t look like they’ve been assembled by a dumpling master, as long as they hold together, they’re going to taste absolutely delicious.

friedwontons

Serving Size: approximately 60 wontons
Prep Time: 1 hour
Cook Time: 10 minutes

Crispy Pork Wontons with Chili Oil Sauce

Ingredients:
12 store-bought wonton wrappers

For the Filling:
8 ounces ground pork
4 ounces raw shrimp, minced
3 Tablespoons chives, finely chopped
¼ teaspoon salt
¼ teaspoon fish sauce
½ teaspoon sesame oil
½ teaspoon Chinese rice wine or sherry
¼ teaspoon sugar
3 dashes white pepper

For Frying:
1 cup canola oil

For the Chili Oil Sauce:
½ Tablespoon Chinese black vinegar
2 Tablespoons soy sauce
½ Tablespoon dried chili flakes
1 Tablespoon oil

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Directions:

  1. Combine the pork with the rest of the ingredients for the filling in a medium bowl. *Assemble the dumplings.
  2. Heat 2 to 3 inches of oil in a wok or stock pot to 350°F for deep-frying. Gently drop the pork dumplings into the oil and deep fry in batches.
  3. Deep-fry until they turn golden brown. Dish out with a slotted spoon, draining the excess oil by placing hot dumplings on a wire rack or dish lined with paper towels.

*How to wrap the dumplings:

  1. Place a piece of wonton on a flat surface about 1 Tablespoon of filling onto the wrapper, being careful not to overfill.
  2. Dip your finger in a bowl of warm water and circle around the filling, and fold over to form a triangle shape.
  3. Using both thumbs and index fingers, press and squeeze both sides of the dumplings towards the centre to form the folds. Seal the dumpling by dipping your index finger into a small bowl of water and circle around the outer edges of the wonton wrapper.
  4. Place them on a floured surface or baking sheet and cover with plastic wrap or a damp cloth to prevent drying.

Pork Wonton Soup

Ingredients:
12 store-bought wonton wrappers

For the Filling:
8 ounces ground pork
4 ounces raw shrimp, minced
3 Tablespoons chives, finely chopped
¼ teaspoon salt
¼ teaspoon fish sauce
½ teaspoon sesame oil
½ teaspoon Chinese rice wine or sherry
¼ teaspoon sugar
3 dashes white pepper
2 cups, water (for boiling wontons)

soup1JPG

For the Soup:
6 cups homemade chicken stock or store-bought chicken broth
Green onions, to taste
Salt and white pepper, to taste
Wontons, soba noodles or noodles of choice

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Directions:

  1. Cook noodles, drain under cold water to stop cooking and set aside.
  2. In a medium pot, bring water to boil. Working in batches, gently lower dumplings into the water and let boil for 2-3 minutes. Remove from water and cover to prevent drying.
  3. Bring chicken broth to a boil and season with white pepper and salt to taste.
  4. Place dumplings in soup bowls, add hot broth and garnish with chopped green onion.

Howto_3

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo

Chinese Crispy Beef & Broccoli Noodles with Kung Pao Chili Oil

Chinese New Year is upon us! Time for firecrackers, dancing dragons, cornstarch and red everything! Being a connoisseur of Chinese Christmas takeout, not to mention an avid customer at late-night Chinese food joints, I will be celebrating the year of the goat with tons of greasy eats! If crispy beef, chow mein, Kung pao, and beef and broccoli made a baby, it would be this recipe. Not traditional in any sense, but definitely great for celebrating. Happy Chinese New Year!

CrispyBeefNoodles-4

Yields: 4 Servings
Prep Time: 10 minutes
Cooking Time: 2 ½ hours

Ingredients for the Kung Pao Chili Oil:

1/3 cup canola oil
2 Tablespoons sesame oil
1 teaspoon Sichuan peppercorns
½ teaspoon grated ginger
½ teaspoon grated garlic
2-3 teaspoon red chili flakes
¼ cup chopped peanuts
1 red hot long pepper, sliced thinly
1/8 teaspoon Chinese 5-Spice
½ teaspoon sesame seeds

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Ingredients for the Crispy Beef & Broccoli Noodles:

1 package (425 grams) flat, fresh rice noodles or dried wonton noodles
¾ – 1 pound Sirloin cut thinly into ¼”-thick strips
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon pepper
1/3 cup canola oil for frying
Salt for seasoning

½ pound broccolini, stems removed
1 teaspoon sesame oil
3 teaspoon grated ginger
2 teaspoon grated garlic
3 Tablespoons Shaoxing wine (or dry sherry)
3 Tablespoons dark soy sauce (regular soy if fine too)
1 Tablespoon rice vinegar
2 teaspoon sugar
½ teaspoon salt
1 ½ cups mung bean sprouts

CrispyBeefNoodles-3

Directions for the Kung Pao Chili Oil:

  1. Heat the canola and sesame oil over high heat for 2 minutes in a small sauce pan.
  2. Turn the heat off and immediately add the Sichuan peppercorns. They will sizzle at first. Let steep for 2 hours.
  3. Remove the Sichuan peppercorns from the oil and discard. If you like that strange mouth-numbing sensation from those peppercorns, just leave them in! (Personal preference is to remove them.)
  4. Add the grated ginger, garlic, and chili flakes to the oil.
  5. Turn the heat back on to medium-low. Fry for 2 minutes once you see that it has started to sizzle. Don’t let the garlic burn!
  6. Turn the heat off and let steep for 15 minutes.
  7. Combine the chopped peanuts, red hot long pepper, Chinese 5-Spice, and sesame seeds in small Mason jar (or bowl) and pour the chili oil over top.

Directions for the Crispy Beef & Broccoli Noodles:

  1. Cook the noodles in a large pot of salted boiling water until just cooked through.
  2. Drain into a colander and immediately run cold water over the noodles to stop the cooking. Set aside.
  3. Combine the cornstarch, salt and pepper in a medium bowl.
  4. Heat the canola oil in a wok, or large frying pan, over high heat.
  5. When the oil is hot. Dredge the pieces of beef in the cornstarch, shake off any excess and fry for 4-5 minutes until the outer edges are golden brown and crispy. Note: do this in batches! Don’t crowd the beef in the oil or else it won’t fry properly and will become gummy. Add more oil to the wok as needed between batches and make sure to dredge the beef in the cornstarch just before placing it in the oil.
  6. Remove the beef to drain on a paper towel lined cooling rack or plate. Season with salt.
  7. Drain out any excess oil left in the wok after frying.
  8. Return the wok to the stove and turn the heat down to medium-high.
  9. Add the broccolini to the hot wok with ¼ cup of water. Toss frequently
  10. Once the broccolini has cooked through, with a slight crunch, and the water has evaporated, remove it from the wok.
  11. Immediately add the sesame oil to the hot wok. Add in the ginger and garlic and sauté until fragrant, about 30 seconds to a minute.
  12. Add the Shaoxing wine, dark soy sauce, rice vinegar, sugar, and salt to the wok.
  13. Once the sauce is bubbling, add the noodles, broccolini and sprouts. Toss until everything is warmed through and the sauce has thickened. Taste for seasoning and adjust accordingly with salt.
  14. Plate the noodles and broccolini, top with the crispy beef, and drizzle Kung Pao oil over top. Enjoy!

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Notes, Substitutions and Shortcuts:

  • If you can find “Milanese” sliced beef, which is extremely thin, use that! It’s perfect.
  • Substitute Chinese Egg Noodles if you cannot find rice noodles or wonton noodles at your grocery store.
  • You can get store-bought garlic chili oil and add chopped peanuts and fresh red hot long pepper slices to it instead of making the Kung Pao Chili oil.
  • Kung Pao Chili Oil will last for 2 weeks in an air-tight container like a mason jar. The longer it sits, the spicier it gets!
  • A good substitution for Shaoxing wine is a medium-dry Sherry.
  • Dark soy sauce will be thicker and more flavourful than regular soy sauce. But if you do not want to buy a whole bottle of dark soy for 3 Tablespoons, you can just use whatever soy sauce you have on hand.
  • This dish comes together very quickly. Make sure you have all your ingredients prepped and ready to go before you start frying that beef!

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.

Gratinée’s Seared Lemon-Pepper Beef Carpaccio

This Seared Lemon-Pepper Beef Carpaccio served with a handful of baby arugula and slivers of Pecorino Romano with garlic aioli and slices of toasted Ciabatta bread, literally it took minutes to make.
The one caveat about simple food is that you really do need the best quality ingredients you can find. There is no hiding with elaborate sauces and cooking methods.

You will need a nice chunk of beef tenderloin (fillet). Don’t attempt it with an inferior cut of meat. Make sure you put it in the freezer for a couple of hours before searing; even though the heat will defrost the outside, it will be easier to slice in very thin pieces, which is what you want.

Beef-Carpaccio-Crostini-_gratineeblog

Ingredients:
(Serves 2)
5-ounce piece of beef tenderloin
1 teaspoon olive oil
1 Tablespoon lemon pepper*
1/2 Tablespoon salt
Handful of rosemary leaves
Pecorino Romano cheese (or Parmesan)
Baby arugula
1 Tablespoon capers

For the aioli:
1 large egg yolk
2 cloves garlic, minced
1/2 cup olive oil
1 teaspoon lemon juice, more to taste
Sea salt
Cracked black pepper

Beef-Carpaccio_gratineeblog_nov14

Directions:

  1. Finely chop the rosemary leaves and spread on a clean cutting board to mix with the salt and lemon pepper. Rub the olive oil on the outside of the meat and press into the salt mixture.
  2. Heat a cast iron pan on the stove on maximum heat. Sear the tenderloin on each side for one minute–until just brown; immediately remove from pan and place back onto the cutting board. Holding the meat with tongs, slice very thinly with a sharp chef’s knife and press each piece with the backside of the knife to thin it down further. Arrange on a platter.
  3. To make the aioli, press garlic into the egg yolk with a fork to develop the flavour; add lemon juice, salt and pepper. Whisk a few drops of olive oil into the egg yolk until it starts to thicken and emulsify. Continuing to whisk, start pouring the rest of the oil in a very slow and thin stream until the aioli is completely thickened.
  4. Garnish carpaccio with capers, thinly grated slivers of cheese and a couple handfuls of arugula. Add small dollops of aioli and serve the rest on the side.

* lemon pepper is a seasoning of cracked black peppercorns and granulated lemon zest and can be found where you might buy better qualitiy spices

Darina Kopcok Darina Kopcok is a food writer and photographer based in Vancouver, BC. She writes the blog Gratinée, for which she also develops, styles and shoots each recipe. In addition to photographic training from Langara College, she holds an MFA from the University of British Columbia. She has a passion for Italian cuisine and French culinary technique.

Darina Kopcok is part of the Lifestyle Blog Network  family.

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