This dish was inspired in part by shrimp and grits and in part by gambas al ajillo (recipe here). I hope you like it as much as Ed and I did.
Posts Tagged ‘gluten-free’
Asian Grilled Chicken Wings
In Meat and Eggs on November 6, 2010 at amWhen I was growing up, my parents used to throw a giant bbq every summer. How I miss those bbqs, because I’ve never seen anyone serve anywhere near as much food (meat in particular) as they did. I remember there always being hamburgers, hot dogs, sausages, beef short ribs, skewered fish/squid/beef balls, kebabs, and of course, chicken wings. They would often throw in a few steaks, chicken breasts, salmon steaks and shrimp skewers too. The beef short ribs and chicken wings were always my favourite. I remember watching my dad brush honey onto the wings. I’d get excited because that meant that they were almost done 🙂 I’ve never seen anyone else make wings this way, but I’m pretty sure it’s a Malaysian thing. I use just a touch of honey for the subtlest sweetness because I think these wings are best when the flavour of the honey is barely recognizable.
Alternatively, you could bake the chicken wings in an oven until just cooked through, brush with honey, and finish them off on the grill. Note: I don’t own a bbq (yet) so I used my electric grill. A grill pan would work better because electric grills have difficulty maintaining high heat consistently. So adjust the suggested heat and cooking times according to your equipment. Read the rest of this entry »
Greek Quinoa Salad Recipe
In Soups and Salads on November 4, 2010 at amQuinoa is high in nutrients and an excellent plant-based source of protein. Since it is basically flavourless, it is very versatile for salad making. You can use whatever vegetables, herbs, cheeses, vinaigrette, etc. that you like. Here I’ve made a greek style quinoa salad. See my other quinoa recipes here and here.
I have compared quinoa purchased from Bulk Barn to Bob’s Red Mill organic quinoa. I found that Bob’s Red Mill organic quinoa held its shape more firmly, had a better texture, and tasted better. So in my opinion, it is worth it to pay [much] more for the brand name product.
Mango Quinoa Salad Recipe
In Soups and Salads on November 2, 2010 at amIn an attempt to reduce the amount of meat that I eat, I started making quinoa salads more regularly since quinoa is high in nutrients and an excellent plant-based source of protein. I have compared quinoa purchased from Bulk Barn to Bob’s Red Mill organic quinoa. I found that Bob’s Red Mill organic quinoa held its shape more firmly, had a better texture, and tasted better (even though both sources of quinoa are basically flavourless). So in my opinion, it is worth it to pay [much] more for the brand name product.
This variation of quinoa salad was inspired by mango ceviche (recipe here). See my other quinoa salad recipes here and here.
Yeung Chow Fried Rice Recipe
In Other Asian Foods on October 29, 2010 at amThis is Ed’s favourite fried rice dish, so we order it often but it’s really simple to make. Note that fried rice is always supposed to be made with day old rice, because the moisture from fresh rice may result in a mushy dish. In some restaurants, the rice is darkly coloured and in others, the rice is still white (my preference). You can adjust the soy sauce or dark soy sauce to your preference.
Tandoori Chicken Recipe (Murgh Tandoori)
In Indian on October 26, 2010 at amTandoori chicken is often recognized by its bright red colour. But I don’t like to order it because most restaurants actually achieve this colour using red food colouring. (If you’d like to do this at home, mix it into your yogurt before adding the yogurt to the chicken.) If you’re like me and you don’t have access to a tandoor (clay oven), you can make this using your oven and/or grill (see instructions below). Also, I’ve heard of people putting a lump of charcoal in their ovens to infuse a smoky flavour into the chicken. I can’t wait to get my hands on some charcoal to try this!
This is how I make tandoori chicken at home. Note that I prefer my tandoori chicken mildly flavoured, so adjust the spice to your taste.
Tarka Dall (lentils)
In Indian on October 24, 2010 at am
I’ve been wanting to incorporate more beans and lentils (legumes) into my diet for a long time now. They’re high in nutrients and fiber, they’re cost-efficient, and they’re available year round. This is my recreation of a local (Kingston, ON) Indian restaurant’s version of tarka dall – a pureed lentil side dish. See here for tips on how to get the most flavour out of your Indian spices.
Chana Masala Recipe (chickpeas)
In Indian on October 22, 2010 at amChana masala is an Indian dish that consists mainly of chickpeas and tomatoes. It is mildly spiced and is slightly sour in taste. What I love about this recipe is that the tartness comes from amchur / amchoor powder, which is ground, dried mangoes! (You could also make this using lemon juice, but I highly recommend getting the amchoor.) All of the people that tried this asked for the recipe. See here for tips on how to get the most flavour out of your Indian spices.
Photo below: For my friend’s birthday, I made homemade Indian takeout and we had dinner at her place. I made fast-cooked beef “borma”, tarka dall and chana masala (and rice, of course).
Bok Choy Soup
In Asian, Soups, Soups and Salads on October 19, 2010 at amThis soup takes less than 10 minutes to make. When my mom makes this, she only uses broth, water, baby bok choy, and ginger. So it can be as simple as that. Just be sure to wash the vegetables very very well, especially if you’re using shanghai bok choy because a lot of dirt and bugs collect between the leaves. Although full sized bok choy will work, I much prefer the taste and texture of baby bok choy.
Note: I used baby shanghai bok choy for the soup in the photo below.
Stir Fried Chicken and Peppers with Black Beans
In Meat and Eggs on October 6, 2010 at pmOne of my family’s favourite Chinese restaurants in Markham, ON, has a stir fry dish where the chicken and peppers are cut into very small pieces. I think this method enhances the flavour of the dry sauce. This is my recreation of that chicken and pepper dish. It is simple, colourful, and flavourful, and is best enjoyed with a hot bowl of white rice.
On a side note, my family always refers to that Chinese restaurant as “sketchy place”, because it’s such a dirty hole in the wall, but the food is unique, delicious and relatively low in price. The best food often comes from the sketchiest establishments. Someone will ask, “Where are we going for dinner tonight?” The reply will literally be, “Sketchy place.” We go there quite often and the family that runs the restaurant knows us well.
Sockeye Salmon Cream Cheese Spread
In Appetizers, Hors D'oeuvres, Snacks on October 2, 2010 at am
My entire extended family loves canned sockeye salmon and has been eating it for decades. But I never appreciated it until a few years ago when my sister mixed it with cream cheese. The ratio of salmon to cream cheese is important to achieve the perfect balance of fish and creaminess. I like adding just enough cream cheese to soften the fishiness without masking its unique flavour. In my opinion, if you can easily make out the taste of cream cheese, you’ve added too much. Sockeye salmon is very flavourful so I like to keep the ingredients simple and fresh, and I don’t add salt. If you’re tired of tuna salad (recipe here), give this a try. It’s great in sandwiches or served as a spread for crackers.
Note: If you’ve never used canned sockeye salmon before, don’t be alarmed if you see fish skin and bones. The bones are soft enough that they are edible (and they’re actually good for you).
Pickled Red Onions Recipe
In Appetizers, Hors D'oeuvres, Snacks on September 18, 2010 at pmI love the addition of pickled red onions to smoked salmon. They are very easy to make and can be used as a condiment for all sorts of things. What I love about this recipe is the balance of sweet and sour. You don’t really notice the sweetness of the onions until you pair them with lemon juice on a smoked salmon crostini, for example. Then you get a really nice, crisp, and refreshing surprise.
Cooking with Alison 
