First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.
Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 4
- 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon jalapeno, minced
- 2 tablespoons green onion, sliced thin
- 6 cups low sodium chicken broth
- 1 teaspoon fish sauce (or soy sauce)
- 1 teaspoon sesame oil
- 1 cup button mushrooms, thinly sliced
- 12 ounces large shrimp, uncooked
- ⅛ teaspoon pepper
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- Cook spaghetti until al dente (or prepare rice noodles according to package)
- Meanwhile add oil to a large pot or dutch oven.
- Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
- Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
- Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
- Take off of the heat and stir in pepper, lime juice, and cilantro.
- Divide the noodles among the 4 bowls and pour the soup on top.
- Garnish with extra lime wedges and cilantro if desired.
Still time to prepare this wonderful quiche for Easter morning, friends!Its not all that difficult, if you start with a refrigerated crust. Make sure to really clean the leeks well, as they often have dirt hidden inside!! Serve with some ice fresh strawberries…
Could also be good to use up that leftover ham after Easter!
Caramelized Leek, Parmesan and Ham Quiche
- 1 3/4 oz. Ham
- 1 Leek
- 1 Egg wash
- 2 Eggs,
- 2 tbsp Brown sugar
- 1 Salt and pepper
- 1 tsp Olive oil
- 1 tbsp Red wine vinegar
- 10 slices Parmesan cheese
- 1/3 cup Cheese, grated
- 1/3 cup Cream
- 1/3 cup milk
Prepare the caramelized leek. Clean the leek and peel off the top layer of skin. Cut in half length-ways then finely slice width ways. Heat the olive oil in a small saucepan over a medium heat and gently cook the leek for a few minutes until soft. Add the brown sugar and red wine vinegar. Stir for another couple of minutes until the sugar has dissolved and set aside to cool.
Prick the bases of the pie shell with a fork about a dozen times evenly around the base. Place on a tray and into the oven for the time recommended on the package.
Remove the pie shell from the oven. Return to the oven for another 5 minutes. Remove, brush the shell with egg wash and cook for a further 3 minutes.
Remove the quiche from the oven. Evenly distribute the shaved ham and caramelized leek evenly over the crust. Sprinkle over the grated cheese. In a mixing bowl whisk together the 2 eggs, ⅓ cup of milk and ⅓ cup of cream. Season with salt and pepper. Transfer to a jug and carefully pour into the pie shell. Cook for 20 minutes.
- Cool for at least 10 minutes before slicing to serve.
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
My mom always instructed me to snap off the bottoms of the asparagus stalks when I was a kid as they were never tender and I still follow that rule. She always threw them away in the garbage! I have started to save the end pieces by putting them in a freezer bag for latter use…i.e. soup! This latest find for soup combines two strong flavours – asparagus and garlic. This recipe can be served cold by putting it in the fridge the next day OR serving hot. The former is more of a asparagus gazpacho. The latter is great with some shaved Parmesan cheese added after serving.
I would be interested in your opinion…
Roasted Garlic and Asparagus Soup
- 2 pounds asparagus, trimmed
- 10 garlic cloves, smashed
- 2 tablespoons olive oil
- salt and fresh ground pepper, to taste
- 3 cups low sodium vegetable broth
- 1 cup 2% milk
- cracked pepper and chopped parsley, for garnish
- Preheat oven to 450F.
- Line a baking sheet with foil and set aside.
- Toss asparagus and garlic with olive oil and season with salt and pepper.
- Arrange asparagus and garlic on prepared baking sheet in one layer.
- Roast for 12 minutes, or until asparagus is soft, stirring once.
- Remove from oven and transfer asparagus and garlic to a blender. (I never blend it all as I like it a bit chunky).
- Add broth and milk.
- Blend until smooth. Depending on how large your blender is, you might have to do this part in batches.
- Transfer soup to a soup pot.
- Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
- Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.
- Ladle into bowls.
- Garnish with parsley and serve.
We are back! On March 10th we flew with two friends to Mexico City for three days and then we flew over to Puerto Vallarta for a few more days to visit with our friends who have moved over there last year. A bonus was seeing our old friends Bruce and Mary who we had last seen four years ago. FYI…Bruce and Mary have a wonderful blog Set Free in Mexico https://setfreeinmexico.com/ if you want to read about their adventures.
Today’s recipe is an easy one…mix the marinating ingredients and pour over the chops, refrigerating for 6 hours or so. After that, just BBQ…
Marinated Grilled Pork Chops
- 4 to 6 pork chops
- ¼ cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 1 tablespoon brown mustard or gourmet mustard blend
- 2 tablespoons brown sugar, packed
- 1 clove garlic finely minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Wash chops and pat dry. Put in a large food storage bag. Combine the remaining ingredients and pour over the chops. Seal the bag and turn to coat the pork chops. Refrigerate for *3 to 6 hours, turning occasionally.
- Grill the chops over high heat for 5 to 7 minutes on each side or until the chops register about 160° on an instant read thermometer.
One of the things I miss a lot is corned beef hash, especially Shopsys in Toronto! Recently I found myself with a couple of sausages left over from my Sausage and Roasted Pepper Bake. You are probably tired of my referencing Pinterest, but really it is an awesome site. The following recipe was straight forward and turned out great for our Sunday breakfast.
Best of all is that it is a one dish meal!!! Hope you will try it…
- 1 pound sweet Italian turkey sausage, casings removed (pork works well too)
- 3 large russet potatoes, peeled and diced (I used two cans of diced potatoes)
- 1 large sweet onion, diced
- 2 red bell peppers, diced
- 1 jalapeno, seeded and minced (optional)
- 2 teaspoons of smoked paprika
- 1/2 cup of Monterrey jack cheese, shredded
- 4 or 6 large eggs
- Salt and freshly cracked black pepper to taste
- In a large heavy covered (or oven-proof) skillet, heat 1 tablespoon of oil over medium high heat. Add the sausage to the pan, using a wooden spoon to break it up. Sauté until brown – around 5 – 7 minutes. Remove the sausage to a plate lined with paper towel.
- Add another tablespoon of oil to the skillet and add the potatoes. Season with salt and pepper and saute until brown – about 10 minutes or so.
- Add the onion, bell peppers, minced jalapeno, and the smoked paprika. Saute and cook until soft – about 5 – 7 minutes.
- To the potato mixture, add the cooked sausage and the cheese and season to taste. Mix well.
- Crack the eggs onto the hash mixture. Cover with a lid and cook until the eggs are set – about 8 – 10 minutes. In the alternative, if you wanted to cook them in the oven, place the skillet under the broiler for about 5 minutes, until the eggs are done to your liking.
You may not have noticed, but the last post was #300! When I started it in 2011 I was not sure where I would go with it. Incredulously I have had 5823 visitors with a viewership of 13570!!! Along the way I actually assembled a cookbook of 150 of my first recipes, On my best day I had 130 views. To date – 49 WordPress followers and 50 email followers.
Twenty-five countries are represented, besides the obvious Canada, the US and Mexico. They include some surprises (you never know how far your words travel) – Australia, Ireland, Belgium, Czech Republic, UK, Germany, Sweden, Italy, Bangladesh, Dominican Republic, Puerto Rico, Philippines, Azerbaijan, Spain, Netherlands, Ukraine, Norway, Switzerland, Brazil, India, Montenegro, Venezuela, Armenia, Hong Kong and Serbia. Thanks to all of you who took the time to check out my blog!!!
Yes we love tuna steaks when they are fresh. They never require a lot of effort to prepare them and two is always enough, along with some steamed vegetables. The bonus is their quick cooking time!
Here I served it with some julienne carrots and some yellow cherry tomatoes.
Sweet and Spicy Glazed Tuna Steaks
3 cloves garlic, minced
1 Tbsp ginger, minced
1/4 cup homemade teriyaki sauce (or store-bought)
1/4 cup toasted sesame oil OR olive oil
1/2 tsp red pepper flakes
1/2 tsp sea salt
freshly ground black pepper
2 wild-caught tuna steaks 1 1/2″ thick
Toasted sesame seeds to taste
Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. Reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.
Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. I got nervous at 10 minutes and went an extra 7…it was almost too long…I will try 12 next time! ( I like pink centers in tuna)
The flavor of the sauce really penetrates the meat, so there is no marinating required. This goes very well with a fresh green salad or steamed vegetables. Sprinkle a few toasted sesame seeds on before serving.