Smoked Salmon Pea Quinoa Pilaf

If there's ever been a theme to this blog beyond cooking, it's likely that of the one-pot dish. I grew up on meat and vegetables and enjoyed it. I like going from one side of my plate to another sampling different items. Maybe an interest in minimizing the clean up lead me in this direction. Or the ease of lunch packing, for that matter. Either way, I'm consistently drawn to a single dish as a meal.

Did I mention I'm all over seafood this month? I wish I was writing this post from Vancouver or Halifax, where the fish is as fresh as fresh can be. Ultimately this may be why I go for smoked salmon, as it's well preserved! This recipe has a preliminary step: the paleo mayonnaise. I hummed and hawed at the thought of making it. I had bought an aioli at a recent market trip and figured it would make an easy substitute. Instead, I made it. Having sweet potatoes on hand made me think it was worth the effort. It takes another 5 minutes and gives the salad a nice, garlicky infusion. Pack some gum if you're taking this to work!


From:http://thelittlegreenspoon.com
Serves 6

Ingredients

Salad

• 1 cup quinoa, uncooked
• 2 t stock seasoning (Knorr/Oxo)
• 1/2 red onion, diced
• 1 cup frozen peas
• 100g smoked salmon, chopped
• 2 T dill, minced

Paleo Mayonnaise

• 1 egg
• 4 t lemon juice
• 1/2 cup coconut oil, melted
• 1/2 cup olive oil
• 2 cloves garlic
• pinch of salt

Dressing

• 4 T paleo mayonnaise
• 1 t dijon mustard
• juice of a lemon

Method

Boil two cups of water to a boil. Add the quinoa, stock seasoning, cover and simmer for 15 minutes. Turn off the heat, remove lid and fluff with a fork. Prepared peas either by boiling or microwaving them for about 3 minutes. Combine the salad ingredients in a bowl and set aside.

To prepare the mayonnaise, crack an egg in a blender and add the lemon juice. Blend on low for a few seconds to allow the two to mix. Combine the coconut and olive oil and while the blender is on low, slowly add the oils. This should take a few minutes and will allow the mixture to thicken. Once all the oil has been added, throw in the garlic and salt and blend another 20 seconds. The mayonnaise can be stored in the refrigerator, but will need to be brought back to room temperature before using as the coconut oil hardens with the cold temperature.

For the dressing, combine all ingredients and stir well. Pour in with the pilaf and toss well, allowing the dressing to coat all ingredients. Serve with sprigs of dill.

Prawn Saganaki

Yes, Alberta is indeed landlocked, but other parts of the world are in full seafood swing and I can't help but want a piece of the action. I have been stocking up on fish and prawns, eating what I can fresh and freezing the rest. Chances are there will be a few other seafood posts to follow.

Might have been the bread that sold me on this dish, or perhaps the fact that I already had shrimp and tomato paste and this recipe calls for both. There's something very satisfying about being able to use an entire can of tomato paste vs. the tablespoon you need for one recipe. Either way, this turned out to be a good decision. The acidic tomato and wine base simmered together with sweet prawns made for a lovely light dinner. I opted to buy naan bread and heat it on a grill before serving it to sop up the tomato sauce. French bread or another loaf of your choosing would work just as well. If you're fearful of bread try serving it over potatoes or rice. Remember to drink the leftover white with it!















From:https://closeencountersofthecookingkind.com

Serves 4

Ingredients

• 1 T olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 T tomato paste
• 1/2 cup white wine
• 1, 400ml can of diced tomatoes
• 1 t granulated sugar
• 1/2 red pepper flakes
• 350g raw shrimp, peeled and deveined
• 125g feta, crumbled
• handful of flat leaf parsley or cilantro to garnish

Method

Preheat the oven to 350F. In a cast iron pan, heat the olive oil. Add the onion stir, cooking for 3 minutes. Add the garlic and let simmer for 1 minute. Add the tomato paste and combine thoroughly with the garlic and onion. Pour in the wine and allow to simmer until the liquid has been reduced by half. Add the tomatoes, sugar and red pepper flakes and simmer for 10 minutes. Add the shrimp and sprinkle the feta over the pan. Place in the oven and let bake for 10 minutes. Remove and sprinkle the parsley/cilantro over top.

Serve with plenty of bread to sop up the tomato sauce.

Smoked Salmon, Chick Pea & Haloumi Salad

Once again, we've reached that time of year where meal preparation shifts from cooking to assembling. Fresh ingredients are everywhere and preparing them so one can enjoy their full flavours means leaving them the hell alone.

This salad is all about assembly, but has a lot of ingredients and steps attached. It doesn't take as long as you might think to prepare, but if you're daunted by the number of instructions provided below, you can simplify it pretty quickly. For instance, the chick peas don't need to be toasted. While it certainly enhances their flavour, with so much going on with this salad anyways, one might choose to skip this step.  Another option is to replace the grilled haloumi with fresh feta. You may wind up doing this anyway if haloumi isn't easily obtainable. I made this salad worth my while by doubling up on some of the items for use in other recipes. The chimichurri recipe, for example was used on grilled fish and vegetables later in the week. Had I had extra chick peas, I would have used them in other dishes too.  Regardless of steps, this salad was a delicious affair and perfect with a cold summer soup and crust of French bread.

From:  http://honestcooking.com

Serves 4-6

Ingredients

Toasted Chick Peas

• 1 400g can of chick peas 
• 1 t smoked paprika
• 1 T olive oil
• 1/2 t salt

Tahini Dressing

• 2 T greek yoghurt
• 1 T tahini
• 2 T olive oil
• 2 T water

Chimichurri

• 1/2 cup parsley
• 1/4 mint leaves
• 1/4 cup of cilantro
• 1 t chili flakes
• 2 t red wine vinegar
• 2 T olive oil
• salt and pepper to taste

Salad

• 250g smoked salmon
• 250g haloumi sliced in 1 cm slices
• 2 avocados, sliced
• 4-5 large eggs
• 1 cup pea shoots
• 1/2 cup fresh mint, chopped
• 1 bunch kale, rinsed and chopped

Chick Peas

Drain, rinse and dry the chick peas. Heat the olive oil in a pan, on medium heat. Add the chick peas and toss in the paprika and salt, ensuring the seasoning covers all the chicks peas. Continue to toss the chick peas occasionally in the pan. Once the peas have browned, remove them from the pan and let sit on a paper towel-lined plate.

Tahini Dressing

Whisk all the ingredients together until blended. Set aside.

Chimichurri

Combine all the ingredients in a blender and puree. Pour the mixture into a carafe and set aside.

Salad

Prepare the haloumi by heating a pan with a tablespoon of olive oil. Place the slices in the pan for about 1 minute each side or until browned. Set them on a paper towel-lined plate.

Bring a large pot of water to a boil. Add the kale to the water for 30 seconds. Pour the contents of the pot through a strainer. Set the kale aside.

Soft boil the eggs by bringing a small pot of water to a boil. Add the eggs and boil for 6 1/2 minutes. Remove from heat and cool immediately by running them under cold water. Peel eggs and set aside.

Assemble the salad by placing all the dry ingredients in a large and preferably shallow bowl. If serving the entire salad immediately, dress it with both the chimichurri and tahini dressing. If not, dress each serving individually.

Dill Salmon with Creme Fraiche and Beluga Lentils

Ruedi and I have made this dish a handful of times now for ourselves and guests. It's dead easy, but presents as a sophisticated work of art and is so, so tasty. Beluga lentils also wind up being a neat alternative to rice or potatoes and since these lentils don't get mushy like their green or yellow brothers, their texture is a good balance for that of the salmon.

Beluga lentils are called such because they look like beluga caviar when cooked. As with other lentils, they offer folate, fiber and a good dose of protein. A half cup of cooked beluga lentils contains about 12 grams. These particular lentils, however,  also have anthocyanins, the same antioxidants in blueberries and blackberries have that help to prevent cell wall damage which can lead to cancer and heart disease. I typically pick these up at Bulk Barn. If you can't find them, try using French lentils instead which are more readily available.


From: www.thegourmetgourmand.com

Serves 4

For the salmon and sauce

• 4 salmon fillets (I had one large piece)
• Salt and pepper
• Olive oil (if searing/baking salmon as per Option B)
• 2 T shallot, minced
• 1 T butter
• 2 t dijon mustard
• 6 T creme fraiche
• 3 t dill, minced
• 2 t fresh lemon juice

For the lentils

• 1 cup beluga lentils
• 1 T butter
• 1 T olive oil
• 1 3/4 cup chicken stock
• 1 t salt
• 1 shallot quartered
• 3 peeled, whole garlic cloves
• 1 bay leaf
• 1 T red wine vinegar
• 1 heaping handful arugula/spinach

Method

Option A: Barbecue instructions for the salmon
Preheat your barbecue to medium-high heat. Season the salmon with salt and pepper and wrap each of the fillets in tin foil. Place the fillets on the bottom rack for 12 minutes. Remove from heat, unwrap and check the thickest part of the salmon to ensure it is cooked through. If not, wrap up the salmon and return it to the barbecue for a few minutes.

Option B: Oven instructions for the salmon
Preheat oven to 350F. Season the salmon fillets with salt and pepper on both sides. Heat a skillet to medium heat and add about two tablespoons of oil to the pan. Sear the salmon for two minutes on both sides. Place skillet in the oven and cook salmon for about 5-7 minutes until done to your liking.

The sauce
Melt the butter over medium heat. Add the shallots and season with salt and pepper. Stir for a few minutes until the shallots soften. Turn down the heat to avoid burning the butter. Whisk in the dijon and then follow with the creme fraiche until smooth. Add the lemon juice and dill and a little more salt and pepper if needed. Serve immediately with the lentils and salmon.

Beluga Lentils
On medium heat add the butter and olive oil in a saucepan. Once melted, add the lentils, tossing well to coat with the butter and oil. Add the chicken stock, garlic, shallot, salt and bay leaf. Bring the mixture to a simmer and then turn heat to low. Cook covered for about 35 minutes or until lentils are tender. Once fully cooked, drain the excess liquid and add a tablespoon of vinegar to the lentils, mixing well. Remove the garlic, shallot and bay leaf. Add a handful of fresh arugula/spinach and serve.

Red Ox Inn-Inspired Lime Posset with Coconut Chantilly Cream

My first fine dining experience when I moved to Edmonton almost ten years ago was at the Red Ox Inn. My parents were in town for a visit and my mom, the original foodie in the family, had been recommended the little ten table affair. I hadn't had any exposure to contemporary food in the city and was keen to dive in. That first meal was a goodie. Good enough to have me return a number of times in a few short years.  Eventually I got swept away by the burgeoning food scene invading Edmonton and nearly forgot about it. Nearly. One always finds their way back to the scene of the crime and I managed to do just that.

Ruedi and I had an early meal there a few weeks ago and realized we had waited too long. Ruedi indulged in a pork belly appetizer with a parsnip puree, while I ate a modern caesar salad with garlic aioli and brioche croutons. As beef lovers, we both chose sirloin as our main, but were provided a deliciously prepared rib eye instead, cooked medium at the recommendation of the chef, which ensured the marbling didn't render the meat too chewy. But the celebrity of the evening was a delicate lime posset which we shared, served with a coconut chantilly cream and a dusting of pistachios.

Posset is an egg-free custard and likely the easiest dessert you will ever make. It's light, generally perfect and was paired at Red Ox with what I believe was a coconut flavored (extract? ground? milk?) whipping cream. I tried making my own version at home and was mighty pleased with the results. This is a nice, light treat following any meal, particularly a heavy dish.

Serves 4

Adapted from:http://www.epicurious.com

Ingredients

Posset

• 500 ml whipping cream
• 50 ml fresh lime juice (keep the skin for zest)
• 2/3 cup berry sugar

Coconut Chantilly Cream 

• 250 ml whipping cream
• 2 T icing sugar (approximate-add by the teaspoon to suit your tastes)
• 2 T coconut milk (the thick white goop at the top of the tin)
• Pistachios
• Lime zest

Method

To make the posset, heat the whipping cream on medium heat and add the sugar, whisking until dissolved. Bring to a boil and then simmer for three minutes. Remove the mixture from the heat and add the lime juice, stirring vigorously. Transfer the cream mixture into about 4 individual serving dishes. Refrigerate for 3 hours or overnight.

In a bowl combine the 250ml of whipping cream, coconut milk and icing sugar.  With an electric beater or standing mixer, whip the cream until it forms stiff peaks. Spoon heapfuls of the cream on top of the posset dishes and top with a few pistachios and lime zest.

Roasted Curried Eggplant

It took me eons to get into cooking with eggplant for the simple reason that I didn't know why I should.  I have no recollection of eating it as a kid and wasn't sure what a good eggplant should look or taste like.

I now eat eggplant semi-regularly and like the slightly sweet flesh and gooey texture in combination with other ingredients. It's also full of good nutrients like antioxidants and fibre. Think cancer fighting, poop annihilating material!

If you are unfamiliar with eggplants and looking to buy some, choose small ones as they tend to be younger than their larger counterparts and their youth translates to sweeter flesh and less/no bitterness. The leaves should be green and the skin, a uniform color with no damage to it's surface. Go ahead and give your eggplant a good poke. The flesh should spring back when pressure is released. These rules apply to many a vegetable. In conventional supermarkets, I don't often come across a worthy eggplant, but I've had better luck at H&W or markets.

From: http://bojongourmet.com

Serves 6-8

Ingredients

• 4 large eggplants
• 2 T olive oil
• 3 T coconut oil/ghee
• 2 small onions, diced
• 2 dried chiles
• 4 cloves garlic, minced
• 1 thumb of ginger, peeled and sliced
• 2 T coriander seeds
• 1 t peppercorns
• 8 cardamom pods
• 1 T turmeric
• 5 tomatoes, diced
• 1, 400ml can of coconut milk
• 1/2 cup water
• salt to taste

• 1 1/2 cups basmati rice
• cilantro to serve
• Greek yoghurt to serve

Method

Preheat the oven to 400F. Slice the eggplant in one inch slices and place on a baking sheet. Drizzle the olive oil overtop of the eggplant and sprinkle a little salt overtop. Roast for 10 minutes, remove from oven, flip the pieces and roast for another five minutes. Remove from oven and set aside.

In a large saucepan, heat the coconut oil until melted. Add the onions and crumble in the chiles. Saute on medium heat for ten minutes. While the onions are cooking, peel the cardamom pods, removing the black seeds and blend the seeds with the coriander and peppercorns in a grinder or food processor. Add the spice blend, the turmeric, ginger and garlic and combine well with the onions, allowing the spices to heat.  Add tomatoes, eggplant, coconut milk and water and simmer for 20-30 minutes.

For the rice, rinse until the water runs clear. Simmer, covered for 15 minutes. Remove from heat and let sit for 5 minutes.

Serve with yoghurt and cilantro.

Korean Inspired Rice Bowl

When I think of recent food trends, ingredients like cauliflower and pork butt come to mind (I'll get to my butt in another post), but far as dishes go, rice bowls are trending big time. The internuts are filled with attractive combinations and what I find truly appealing is their interchangeability. Quinoa or buckwheat is substituted for rice, veggies range from carrots and greens to mushrooms and onions. Some are coated in cheese, others include eggs, meat and legumes. The message is simple: "Just put it in a bowl, already!"

I'm certain my version has been pulled from a few posts I've read over time, but the exact source of my inspiration is my fridge. I had some leftover carrots and peppers I bought on special and picked up some tofu, peanuts and eggs over the weekend.  I had a hankering for kimchi, so bought a jar of that too.  I went overboard with the ingredients and wound up having to get a bigger bowl, but the point of my recipe below is to give you a guideline that you can interpret to your tastes.

Ingredients

Vegetables

• sesame oil
• 1/2 bunch of kale, ribs removed and finely chopped
• 1 carrot, julienned (I used a mandolin to do the work for me)
• 1 eggplant, thinly sliced 
• 1 red pepper, sliced

Fried tofu

• 1 package firm tofu, cubed
• 1/2 cup soya sauce
• 1/4 cup chili sauce (sambal oelek)
• 1/4 cup chopped cilantro
• 1 1/2 t chopped ginger
• 2 cloves garlic, minced
• 1/2 cup cornstarch

The Other Stuff

• 1 cup long grain, brown rice
• 4 eggs
• 1T vinegar
• 1 cup kimchi
• 1 cup peanuts
• 1/4 cup sesame seeds
• 1 avocado, peeled and sliced lengthwise
• 1 cup cilantro, chopped

Method

In a blender, purée the soya sauce, 1/4 cup cilantro, chili sauce, ginger and garlic until smooth. Combine the marinade with the tofu and let sit for anywhere between 2 - 24 hours (the longer the better). Remove from the marinade and place in a bowl with the cornstarch. Coat the pieces well with the starch and place in a heated fry pan with a tablespoon of vegetable oil. Stir the tofu to ensure all sides are golden brown. Transfer from the pan to a paper towel-covered plate and reserve the marinade.

Follow package instructions to prepare the rice. One cup should yield 4 servings.

For the vegetables, heat a frying pan on medium-high heat with a tablespoon of sesame oil. Add the carrots and sauté for one minute. Add a spoonful of sambal oelek and the kale and sauté for another minute. Transfer the veggies to a dish and wipe down the pan. Pour another tablespoon of sesame oil into the frying pan. Place the eggplant slices on the pan and sprinkle a little salt over them. Let them sit for about 2 minutes. Flip the slices over and cook another 2 minutes, again sprinkling a little salt on the other side. Remove from the pan and set aside. Add the red pepper to the pan and pour the tofu marinade overtop. Let simmer for about 2 minutes, until the peppers have softened.

To poach the eggs, fill a small pot with water and a tablespoon of vinegar. Bring the water almost to a boil, but reduce the heat to medium when about to boil. Crack one egg and pour into a bowl. Begin vigorously stirring the water in one direction and add the egg, allowing the momentum of the water to keep the egg intact. Let the egg to cook for 4 minutes. Remove with a slotted spoon.

When ready to serve, divide the rice into four bowls. Spoon each of the vegetables and tofu  over the rice and add your avocado, peanut and cilantro garnishes alongside them.