Culinary Recipes

16485164005_74b2b75740_b.jpg

Curry Spiced Nuts with Dried Cherries

calorie wise | low calories, cooking canuck, nuts, snacks

10 mL 2 tsp olive oil
250 mL 1 cup almonds; raw
125 mL ½ cup cashew nuts; raw
125 mL ½ cup pepitas
13 mL 2-½ tsp curry powder
4 mL ¾ tsp zeera cumin; ground
4 mL ¾ tsp kosher salt
125 mL ½ cup tart cherries

These curry spiced nuts will take you 7 minutes from start to finish. The tart cherries add wonderful flavor and health benefits to this tasty snack!
Author: Dara Michalski | Cookin' Canuck
Serves: Makes 2½ cups

* Heat the olive oil in a large cast iron skillet.
* Add the almonds, cashews and pepitas, then stir in the curry powder, cumin and salt.
* Toast the nuts for 5 minutes, stirring frequently.
* Stir in the dried cherries and let the mixture cool. Serve.

Notes
Weight Watchers Points: 5 (Points+), 4 (Old Points)

Nutrition Information
Serving size: ¼ cup | Calories: 161.8 cal | Fat: 12.0g | Saturated fat: 1.4g | Carbohydrates: 10.0g | Sugar: 4.5g | Sodium: 197.8mg |
Fiber: 2.3g | Protein: 5.8g | Cholesterol: 0mg

Notes: http://www.cookincanuck.com
 
Pervs 3.jpg I meant to post this yesterday, but I forgot. This a-peeling Banana Bread recipe was an experiment that turned out well! (Love it when that happens:)) I'd run out of self raising, so used almond flour instead.

Ingredients
*300g blanched almond flour
*1 1/2 tsp ground cinnamon
*1/4 tsp ground nutmeg
*1/2 tsp salt
*1 tsp baking soda
*3 eggs
*100ml of honey
*60ml yogurt
*3 bananas ripe, mashed
*1 tsp pure vanilla extract
*30g of chopped Walnuts

Grease a large bread tin with butter.
In a large bowl mix together the almond flour, cinnamon, nutmeg, salt, and baking soda.
In a medium size bowl, whisk together the eggs. Add in the honey, yogurt, mashed bananas, and vanilla. Whisk together until combined.
Stir the wet ingredients into the dry ingredients until combined. Fold in the chopped walnuts.
Pour the mix into a large bread tin and bake for 50 minutes at 180°C until the centre is firm.
Allow to cool.
 
Last edited:
gallery-1489072932-delish-zucchini-corn-cakes-2.jpg

Zucchini Corn Cakes

cheese | eggs, delish, side dishes, vegetables, vegetarian

454 gr 1 lb zucchini; about 2 large
250 mL 1 cup corn kernels
2 scallion; thinly sliced
3 large eggs; beaten
2 mL ¼ tsp garlic; powder
3 mL ½ tsp parsley flakes
3 mL ½ tsp basil leaves
black pepper; coarse ground
kosher salt
125 mL ½ cup parmesan cheese; grated
175 mL ¾ cup all purpose flour
olive oil
125 mL ½ cup greek yogurt

* On the large holes of a box grater, grate zucchini.
* Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
* In a large bowl, combine shredded zucchini with corn, scallions, eggs, and spices.
* Season with pepper and salt, then mix in Parmesan and flour.
* In a large skillet over medium-high heat, heat olive oil.
* For each pancake, scoop ¼ cup of batter, flatten to about ½ inch and cook until golden, 2 minutes per side.
* Add more olive oil between batches, or as needed.
* In a small bowl, mix Greek yogurt with Sriracha.
* Serve pancakes with
sauce on the side.

Total Time: 0:25 | Prep: 0:15 | Level: Easy | Yield: 10-12 pancakes
|

Notes: http://www.delish.com
 
ROSEWATER AND VANILLA PANACOTTA W/RASPBERRY SAUCE

This recipe will make about six Panna Cottas, which is enough to feed one T-Girl:D

2 gelatine leaves
300ml milk
300ml double cream
1 vanilla pod, split lengthways, seeds scraped out
40g caster sugar
1 tablespoon of Rosewater

For the sauce
175g sugar
175ml water
splash cherry liqueur
350g raspberries

Soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, rosewater vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among six ramekins and leave to cool. Place into the fridge for at least 4 hours, until set (I usually leave mine overnight)

Place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
To serve, turn each panna cotta out onto a serving plate (I heat the ramekins slightly first). Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar. YUMMERS!
 
honey-cilantro-lime-salmon-103-680x1020.jpg

Baked Honey Cilantro Lime Salmon in Foil

creme de la crumb, delish, favorite recipes, main course, salmon

1 large salmon fillet
salt and pepper; to taste
125 mL ½ cup butter; melted
2 juice of limes
1 lime; wedges for garnish
60 mL 4 tbsp honey
10 mL 2 tsp garlic; minced
125 mL ½ cup cilantro; roughly chopped

* Preheat oven to 350°F
* Line and grease a large baking sheet with foil.
* Lay salmon on foil and season with salt and pepper on both sides to taste.
* Slip lime slices underneath the salmon.
* Stir together butter, lime juice, honey, and garlic.
* Pour mixture over salmon.
* Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).
* Bake for 15-20 minutes.
* Switch oven to broil and cook another 5 minutes.
* Sprinkle chopped cilantro over the top and serve.

Notes
Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.


Prep time 5 mins | Cook time 25 mins | Total time 30 mins |

Notes: http://www.lecremedelacrumb.com
 
Marmalade-Glazed Chicken Thighs.jpg

Marmalade-Glazed Chicken Thighs

barbeque, best recipes ever, calorie wise | low calories, chicken, kabob
main course

25 mL 2 tbsp lemon juice
15 mL 1 tbsp extra virgin olive oil
10 mL 2 tsp rosemary; fresh chooped
1 clove garlic; minced
2 mL ¼ tsp salt
2 mL ¼ tsp pepper
8 chicken thigh; boneless and skinless
25 mL 2 tbsp orange marmalade; melted

* In bowl, whisk together lemon juice, oil, rosemary, garlic, salt and pepper; set aside.
* Cut chicken thighs in half crosswise; add to marinade,
* Tossing to coat. Let stand for 15 minutes or for up to 8 hours.
* Thread chicken onto 8 pairs of soaked wooden skewers.
* Place on greased grill over medium heat; brush with any remaining marinade.
* Close lid and grill, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.
* Brush with marmalade; grill, turning, for 1 minute.

Nutritional Info:
cal 204 | pro 22 g | total fat 9 g | sat. fat 2 g | carb 8 g | fibre - | chol 95 mg | sodium 248 mg | %RDI - | calcium 2 % | iron 9 % | vit A 2 % | vit C 12 % | folate 5 % |

Notes: http://www.cbc.ca/bestrecipes/2012

Yield: 4 Servings

Preparation Time: 00:20
 
SaMaNtHa said:
View attachment 452

Baked Honey Cilantro Lime Salmon in Foil

creme de la crumb, delish, favorite recipes, main course, salmon

1 large salmon fillet
salt and pepper; to taste
125 mL ½ cup butter; melted
2 juice of limes
1 lime; wedges for garnish
60 mL 4 tbsp honey
10 mL 2 tsp garlic; minced
125 mL ½ cup cilantro; roughly chopped

* Preheat oven to 350°F
* Line and grease a large baking sheet with foil.
* Lay salmon on foil and season with salt and pepper on both sides to taste.
* Slip lime slices underneath the salmon.
* Stir together butter, lime juice, honey, and garlic.
* Pour mixture over salmon.
* Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).
* Bake for 15-20 minutes.
* Switch oven to broil and cook another 5 minutes.
* Sprinkle chopped cilantro over the top and serve.

Notes
Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.


Prep time 5 mins | Cook time 25 mins | Total time 30 mins |

Notes: http://www.lecremedelacrumb.com
Click to expand...
Okay that looks delicious.
 
SaMaNtHa said:
View attachment 43

Baklava

desserts | sweets, fancy's | family | friends, freezer, indian pakistani, make ahead, nuts, pastry

1 package fillo pastry
175 mL ¾ cup butter; unsalted
375 gr 1-½ cups pistachio, almonds; mixed nuts. pecan and walnuts; optional
---: HONEY SYRUP :---:
375 mL 1-½ cups sugar
375 mL 1-½ cups water
15 mL 1 tbsp lemon juice
175 mL ¾ cup honey

Syrup:

* Add water, sugar and lemon, cook for 3 to 4 minutes, bring to boil
* Add Honey to the above syrup when ready keep warm.

* Butter pan and Layer fillo pastry one by one in a 13 x 9 x 2 inch baking dish.
* Brush butter on each up to 5 layers.
* Sprinkle layer of crushed nuts then layer 5 more sheets with butteras above.
* Repeat above until pastry is finished.

* Cut pastry in diamond shape and Bake 350°F for 45 minutes to 1 hour.

TIP: When using fillo pasty, cover with damp towel or dish cloth, which will prevent pastry from drying.

HONEY SYRUP:
* Add sugar, water and lemon juice, Cook for 3 to 4 minutes, bring to boil
* Then ADD Honey to the above syrup when ready. [Keep Warm].
* When golden brown from top, take out from oven and pour Honey Syrup all over.
* Can be frozen again before cooking, or can be prepare night before but
* Do Not Bake.

Make Ahead:
* Freeze before baking with air tight lid

Notes: Fancy's

Yield: 24 to 36

Preparation Time: 2:00
Click to expand...
 
Flambéed chicken with asparagus

A lot of one pot wonders tend to be Autumn/winter dishes (stews and such) but this is a really lovely one for spring . I usually serve it with new potatoes:)

Ingredients
4 boneless, skinless chicken breasts
1 tbsp seasoned plain flour
2 tbsp olive oil
knob of butter
4 shallots, finely chopped
4 tbsp brandy or cognac
300ml chicken stock
16 asparagus spears, halved
4 tbsp crème fraîche
1 tbsp chopped tarragon

Method
Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, ignite, then jump well back until the flames have died down. Pick your singed eyebrows out:D Then stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is lovely and tender.
Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste. There! You're done!:)
 
I eat like I'm still a bachelor, so I don't have anything fancy to contribute..

Chili Pizza:
Grab a frozen pizza, a can of Hormel chili, and some shredded cheese(moz or cheddar). Slather the chili all over the pizza, top with cheese, cook as normal. Best served with Frank's Red-Hot.

Burrito Poutine:
Needs: Fries, Shredded taco cheese, Refried Beans, Meat(Beef or Chicken.. Tofu can work in a pinch), Taco Seasoning
Optional toppings: Taco sauce, Lettuce, Tomato, Onion, Sour cream, Mushrooms, Jalapenos, Anything else..

I usually do it like this..
Start cooking some fries in the oven as they take the longest. Seasoned fries are the best.
Cook the meat with the taco seasoning in a frying pan
Heat up the refried beans
Chop some lettuce, tomato, and onion for toppings
When the fries are about done, cover them in cheese until it melts
Plate the cheesy fries, Cover in beef, beans, toppings, sauce and cream and whatever else
Nom. Nom nom, Nom.

Mug Cakes: You can google this one. Quick and easy and yummy.
 
You must log in or register to reply here.
Back
Top