Blog Archives

Teriyaki Salmon Bowl with Coconut Rice and Ginger Sesame Greens

At first glance, this recipe seems complicated as you are cooking three items for the bowl. The salmon and the rice both require the same cooking time! Like many Asian recipes, the prep is more time consuming. The greens take very little time. Trust me, this all makes for a great meal!

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Teriyaki Salmon Bowls with Coconut Rice and Ginger Sesame Greens

Ingredients for the Teriyaki Sauce OR Use store bought to simplify

  • 1 tbsp honey
  • 2 tbsp tamari or soy sauce
  • 1 tsp mirin
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 clove fresh garlic, crushed or finely grated
  • 1-inch piece of fresh ginger, finely grated
  • 1 large salmon fillet, roughly 200g (you could also use chicken breast or thigh OR for a veg version, some firm tofu, cut into inch sized cubes)

Ginger Sesame Greens

  • 5 large handfuls of greens – I’ve used green beans. Feel free to use your favourite green veg. Other delicious options – bok choy, snowpeas, broccoli, broccolini, baby spinach, etc.
  • 2 cloves fresh garlic, crushed or finely grated
  • 1-inch piece of fresh ginger, finely grated
  • 2 tbsp sesame oil
  • 1 tbsp tamari or soy sauce

Coconut Rice

  • 1 cup jasmine rice, rinsed well – It’s important to rinse the rice as this helps make it nice and fluffy. It also means we add less water to the pot when cooking, 1¼ cups of water instead of 1½ cups if we didn’t rinse.
  • 1 tbsp coconut oil
  • Pinch of salt
  • 1¼ cup boiling water

Toppings

  • Toasted sesame seeds or black sesame seeds
  • 4 spring onions, finely chopped
  • Japanese mayonnaise for drizzling (optional)

 Teriyaki Salmon

Preheat your oven to 180C / 350F.

In a medium-sized bowl combine the honey, tamari, mirin, rice wine vinegar, sesame oil, garlic and ginger.

Add the salmon fillet (or protein of your choice) and coat thoroughly.

Place the salmon and the combined sauce into a small paper-lined baking dish.

Bake at 180C / 350F for 15 minutes then grill for 5 minutes, keeping an eye on it so it doesn’t burn.  Once cooked, remove from the oven.

Coconut Rice

In a small saucepan add the coconut oil, rinsed rice, and a little salt.

Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes.

DO NOT remove the lid at any time. We want all the steam trapped in the pot to create that perfectly fluffy rice.

After 15 minutes, turn off the heat and leave the rice to sit for 3-5 minutes.

Remove the lid and fluff up the rice with a fork.

Set aside until ready to use.

Ginger Sesame Greens

While the rice and salmon are cooking, grab a large saucepan and add the sesame oil, ginger, and garlic.

Now add the greens then sauté on medium heat until bright green and slightly wilted.

Add the tamari and stir to combine.

To Assemble

Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and the ginger sesame greens.

Top with a sprinkle of sesame seeds, spring onions, fresh chopped basil and a dollop or drizzle of Japanese mayo (if using). Enjoy!

 

Stacked Tomato and Goat Cheese Salad

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Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

Ingredients

  • 3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
  • Tapenade, recipe follows*
  • 1-pound goat cheese, thinly sliced (or use Mozzarella, but goat is better)
  • Fresh basil leaves and sprigs, for layering and for garnish

Sweet Basil Dressing, recipe follows below

Directions

Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the goat cheese on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates. For a smaller version, use Roma tomatoes.

Tapenade (Honestly, I buy a small jar at the store…a whole lot easier)

  • 2 cups kalamata or niçoise olives, pitted
  • 3 cloves garlic, peeled, coarsely chopped
  • 5 anchovy fillets
  • 2 tablespoons pine nuts
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper

Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.

Sweet Basil Dressing

  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 3/4 cup pure olive oil
  • Salt and freshly ground black pepper
  • 12 basil leaves, cut into chiffonade (roll the leaves in a little tube shape and slice across the leaves)

Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

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Korean Chicken Stir Fry and Zucchini Pancakes

Apologies for not posting sooner, but Internet was down here. Back in action with 2 great Korean recipes! First tried these pancakes at Korean Grill and Ice Cream and they were an awesome appetizer. To upgrade the pancakes to a dinner, I have prepared the Korean Chicken Stir Fry.

 

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Hobak Buchim (Zucchini Pancakes)

Ingredients

  • 1 medium zucchini about 8 ounces
  • 1/2 teaspoon salt
  • 1/4 medium sweet onion thinly sliced
  • 2 green hot chili peppers thinly sliced
  • 1/2 cup buchim garu (Korean savory pancake mix) or flour (see note)
  • 1 large egg (omit for a vegan version and add some water)
  • vegetable or canola oil for frying

Dipping Sauce:

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch of black pepper
  • pinch gochutgaru (red chili pepper flakes)
  • OPTIONAL baby shrimp and chopped green onions

Instructions

Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.

Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidy after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).

Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

Notes

Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.

This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.

Korean Chicken Stir Fry

INGREDIENTS

  • 2 lbs chicken breasts boneless and skinless, cut into 1-inch pieces
  • 1 large egg beaten
  • 1/2 cup cornstarch
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Korean Sauce

  • 3 tbsp butter unsalted
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup honey
  • 2 tbsp soy sauce low sodium
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp. Red curry paste or sambal oelek

Garnish

green onions        toasted sesame seeds             red chilis sliced

INSTRUCTIONS

Toss the chicken pieces through the egg first, then dredge through cornstarch.

In a large bowl whisk together all the sauce ingredients. Set aside.

Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.

Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.

Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.

Serve garnished with green onions, toasted sesame seeds and red chilis.

Honey Dijon Pork Roast

Finally got together with our two new friends from Vermont and since I had a lovely pork loin roast in the freezer, some very fresh cauliflower and four sweet potatoes, it was a no-brainer! Bonus – after thawing the roast I didn’t have to marinade it! Start it off with a crisp Caesar salad…actually this meal would be great for Easter...

Honey Dijon Pork Loin Roast

Servings 8 serves

Instructions

  • 3- pound pork loin
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 3 tablespoons low-sodium gluten free soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  3. Pat dry pork loin with paper towels.
  4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  6. Take the spice mix and rub it all over the pork loin.
  7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
  8. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
  9. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
  10. Brush remaining honey mixture over the pork loin.
  11. Roast for 45 minutes or until internal temperature of the pork loin reaches 145˚F

 

Honey Mustard Pork Chops with Broccoli

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Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless  I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…

Honey Mustard Pork Chops with Parsnip and Broccoli

Ingredients

  • 2 Pork Chops, Thick cut bone in pork chops
  • 400 g Parsnips (omitted this time) *
  • 350 g Broccoli
  • 1 Tbsp Strong English Mustard
  • 1 Tbsp Wholegrain Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Honey
  • 35 g Butter
  • Salt and Pepper, to taste

Instructions

  1. Bring a pan of water to the boil and add a generous amount of salt. *
  2. Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
  3. Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
  4. Break your broccoli down into florets.
  5. After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
  6. Heat a pan that will transfer to the oven over a high heat.
  7. Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
  8. Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
  9. Season the pork chops with salt and pepper and nestle into the pan.

10.Pour over the honey and mustard sauce.

  1. Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
  2. Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F

Honey Balsamic Roasted Brussel Sprouts

Honey Balsamic Roasted Brussels Sprouts

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Prep Time 5 mins   Cook Time 20 mins   Servings: 4

Ingredients

  • 1 1/2 lbs. Brussel sprouts
  • 3 tbsp olive oil separated
  • 3/4 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp honey

Instructions

Preheat oven to 425°F.

Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.

  • Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
  • In a large bowl, toss Brussel sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  • Transfer the Brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
  • Place Brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve

Chilled Strawberry Soup

I have always remembered this soup from my adolescent years for some reason. I was looking for something different for dinner with friends in place of a salad. Too warm for regular hot soup and we happened to have a box of strawberries in the fridge. Pinterest showed me this wonderful and simple recipe!

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TIP – Whether it’s a salad or cold soup, I always freeze my bowls before serving time!

Chilled Strawberry Soup

Author: This Mess Is Ours         Prep time:  2 hours 15 mins

Total time:  2 hours 15 mins     Serves: 4 cups

This soup only takes about 15 minutes of time to prepare but be sure to let it chill for 2 hours before serving so that the flavors intensify.

Ingredients

  • 3 cups sliced fresh strawberries, preferably organic
  • 1 cup plain Greek yogurt
  • ½ cup white grape juice (or white wine)
  • 3 tablespoons raw honey (one tablespoon was sufficient)

 

To garnish

  • freshly ground black pepper
  • sliced fresh strawberries
  • 1 or 2 radishes, cut into thin shreds with a grater or mandoline
  • fresh mint

Instructions

  1. In a food processor or high powered blender process the 3 cups of sliced strawberries, Greek yogurt, white grape juice, and honey until smooth. Stopping periodically to scrape the sides. Cover and chill for 1½- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately. NB…dont skip the radishes, they were awesome!

 

Honey Garlic Shrimp

Super supper meal! It does require a little time for marinating the shrimp, otherwise it is a KISS recipe! Instead of brown rice, I prepared some of the…you guessed it…Costco Ancient Grains!

Honey Garlic Shrimp

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Ingredients:

  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb. medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish

Directions:

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and prepared the Ancient Grains according to the directions).
  3. Heat olive oil in a skillet over medium-high heat. Place drained shrimp in the skillet. Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

TIPwhen a recipe calls for minced ginger, I take out some of the ginger I keep in the freezer. Whenever I need some, I just grate it, rind and all depending o the amount I need, into the dish and put the ginger back in the freezer.

 

Grape, Avocado and Arugula Salad

ATTENTION GROCERY SHOPPERS! I just thought you might be shopping today for tyhe weekend dinner so I am posting this great salad recipe early this week. It is incredibly easy to make. We used seedless green grapes and toasted almonds, but the choice is yours. So get in your car and go buy these ingredients!

Grape, Avocado and Arugula Salad

Ingredients:

Salad Ingredients:

  • 6 cups fresh arugula, loosely packed
  • 2 cups halved seedless grapes, red or green or a mix
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped toasted walnuts or pecans
  • half a small red onion, peeled and thinly sliced
  • balsamic vinaigrette (ingredients below)

White Balsamic Vinaigrette Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
  • 2 Tablespoons honey or agave nectar, to taste
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly-cracked black pepper

Directions:

To Make The Salad:

Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.

To Make The Vinaigrette:

Whisk all ingredients together for 30 seconds until combined.

 

 

Morrocan Shepherd’s Pie

What to do with ground lamb? Meatballs…maybe. Burgers…another maybe. In the end I came across this pie recipe on Pinterest…not a surprise. It was fantastic! You will never make a traditional shepherds pie after you try this one.

Moroccan Shepherd’s Pie With Sweet Potato (Our Four Forks)

Prep time 30 mins Cook time 40 mins Total time 1 hour 10 mins Serves: 4-6

Ingredients

  • 1 lb. grass-fed ground lamb or beef (omit for vegan)
  • 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon honey (optional)
  • 2 cups chopped plum tomatoes (about ¾ 28 oz. can, drained)
  • ½ cup stock (vegetable, chicken or beef) + salt to taste
  • ½ cup currants or raisins
  • ½ bunch cilantro, stems removed, chopped

For the mash:

  • 1 lb. sweet potatoes, peeled and cut into chunks (use white if you don’t have any sweet potatoes) OR…use the instant Idaho brand potatoes and just add the spices…
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons non-dairy milk (more if needed)

Instructions

  1. Brown the ground meat in a large skillet over medium high heat.
  2. Remove meat from skillet and set aside.
  3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
  4. Return the meat to the pan (if using) along with the honey, tomatoes and stock.
  5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
  6. Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
  7. Season with salt and pepper to taste.

For the mash:

  1. Boil the potatoes in salted water for 15 minutes or until tender.
  2. Drain well and add the olive oil, cumin, garlic powder, salt and milk.
  3. With a hand blender (or potato masher), blend until they reach a creamy consistency.

Assembly:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
  3. Bake for 40 minutes until the topping is beginning to brown.
  4. Garnish with extra chopped cilantro, if desired.