Grilled Salmon & Trout Teriyaki Rice Bowls

It’s been unseasonably warm this fall, so I thought that another light, refreshing meal was in order. The girls requested rice bowls, so that’s what we ended up doing! I found a few pieces of both salmon and trout on special at the local grocery store, but neither one had quite enough to feed the entire family. In the end, I served each person a slice of each kind of fish.

I marinated the fish in Kikkoman Teriyaki Marinade & Sauce, and then my husband put it on the smoker grill. I always cook this kind of fish on a baking sheet even on a grill, and even if it’s skin-on like ours normally is, because once done it tends to fall apart into the machinery beneath. While the meat was cooking, I put on the rice, steamed some bok choy, thinly sliced some carrots, cut up one of my many home-grown cucumbers, chopped the onion tops from my garden (they’re a great substitute for chives), and cut up some enoki mushrooms. By the time all that was done, the fish was ready. Then all that was left was to assemble the bowls, and to eat!

Garlicky Pasta Primavera

Last night I was inspired by Delish to make their Bowtie Primavera recipe. It was originally posted back in 2016, but the video popped up again on my Facebook feed, and, well, I had lots of cherry tomatoes that needed eating, so I figured it was timely.

This dish features a lovely rainbow of vegetables: asparagus, zucchini, cherry tomatoes, and mushrooms. I find it funny that it’s advertised as a “spring pasta” because really the only spring part is the asparagus; the zucchini, cherry tomatoes, and most mushrooms are late summer/early fall produce. I actually couldn’t find fresh asparagus at the grocery store right now and so had to use frozen, but that works just fine cooked in a sauce anyway.

My cherry tomatoes were really juicy and released a lot of that juice when cooking, so I found that 1 cup of reserved pasta water was excessive. I ended up having to boil down the sauce in order for it not to be, well, soup. Additionally, I used lactose-free sour cream, which I don’t think make a huge difference to the consistency but it did mean that I could actually eat it. (I would assume that, to make this dish vegan, a cream cheese substitute could be used effectively.) I also didn’t garnish with chopped basil because, to be completely honest, I forgot to buy any.

All that being said, I was really happy with the end result. This dish was creamy but not cloying, came together quickly (although not as quickly as the recipe indicated), and was both healthy and tasty. I will definitely be making it again.

Slow Cooker Caribbean Lobster Bisque Recipe

About four years ago I had the opportunity to try PC Jammin’ Jamaican Lobster Bisque, which is a frozen entree that was created by Winslow Taylor of Mississauga, Ontario for the PC Recipe to Riches contest. I loved it! It was creamy and filling with just the right amount of bite. Sadly, this frozen dinner didn’t stay on the shelves long, and it has been years since it’s been in production, I think. So a I did some research and some testing, and I came up with what I consider to be a really nice non-dairy Caribbean-style lobster bisque that you can make in a slow cooker. I originally posted this recipe in my old blog a few years back, but I’ve had the chance to refine it somewhat since then. Enjoy!

Slow Cooker Caribbean Lobster Bisque

In a frying pan, gently heat:
1 Tbsp olive oil
To the oil, add:
1 white onion, chopped
2 cloves of garlic, finely minced
Saute until the onions are clear. Stir often so that they do not brown. Put sauteed items in slow cooker.
Add to slow cooker:
4 cups reduced-sodium chicken broth
3 cups pumpkin* puree**
6 Roma tomatoes, peeled, de-seeded & chopped
1 tsp black pepper
1 tsp salt***
1 tsp paprika****
4 sprigs fresh thyme
1/2 tsp Scotch Bonnet hot pepper sauce*****
With a large sharp knife, cut off the fan part at the bottom of:
4 lobster tails****** (totaling 400g or more)
Reserve the remaining meaty parts of the lobster tails for later.
Add the fan part of the lobster tails to the crock pot. Stir. Cover and cook in the slow cooker for 6 hours on low.
Remove and discard lobster tail ends & thyme. Using a blender or food processor, puree the soup until it has an even, creamy consistency. Put the soup back in the slow cooker, and add the reserved meaty parts of the lobster tail. Stir, cover, and cook for about 45min to 1hr, or until lobster shells are pink and meat is cooked through. Remove remaining lobster from the slow cooker and let it cool until it is comfortable to handle.
While the lobster is cooling, stir into the slow cooker:
1 can (400mL) coconut milk
Remove lobster flesh from the shells. Discard shells. Chop lobster flesh into small bite-sized pieces and add to the slow cooker. Stir.
Optionally, garnish each serving with:
a sprinkle of fresh cilantro or parsley, chopped

This bisque is delicious as an appetizer or as a lunch. It freezes well; I like to freeze it in single-sized portions so that I can take it along with me for work lunches. It goes well with crusty bread and strong cheese.

Notes:
* Equal quantities of winter squash puree such as butternut, calabaza, or Hubbard squash may be substituted.
** When I can my own squash, it comes out much more watery than the commercial canned versions. If you are using a thicker canned squash, add enough water to the mixture in the slow cooker so that it has the consistency of a thinner cream soup. This amount will vary depending on the consistency of the puree.
*** If you use regular chicken broth instead of the reduced-sodium version called for in this recipe, omit the salt. If you use homemade chicken broth with no salt at all, add an extra 1 tsp salt.
**** If you can get it, smoked paprika adds an extra layer of flavour to this recipe. Otherwise, regular paprika will do.
***** I used the Scotch Bonnet hot pepper sauce made by Grace (which is available at most grocery stores around here), but you can use the one of your choice. My original recipe called for 4 tsp of this sauce, but it ended up too hot for anyone in my family except me. If you like your food spicy, add a little more than 2 tsp. If you aren’t that fond of spice, cut it down to 1 tsp for a tiny bit of a bite. If you don’t like spice at all, you can omit the sauce altogether for a mild bisque redolent with coconut – although if you do this, I’d recommend adding more thyme.
****** I have used lobster tails to make this soup, I have also done it with satisfactory results with other (cheaper) parts of the crustacean, like the claws. Just set aside the bigger, meatier parts for the last step of cooking, and use the smaller, mostly-shell parts for the slow-cooking stage to add flavour. Remember to take any parts with shell out before you blend!

Healthy Summer BBQ

We are almost done having a deck installed in our back yard, covering the mud pit that used to be there where the old, rotten deck used to be that we hadn’t had the funds to replace. The new deck was supposed to be done last week, but some of the deck boards in the package that was bought were warped or otherwise damaged, and we’ve been waiting since last Wednesday for Home Depot to deliver the replacements. Two delivery dates have come and gone, and the delivery never showed up… Needless to say, we are not amused.

But most of the deck is done, which means the barbecues are back in place and it’s time to cook outside!

Dinner started with a lovely fruit smoothie: banana, peach, strawberry, mango, and orange juice, with all the fruit other than the banana coming out of a package in the freezer that I really needed to use up. The kids loved it.

Dinner for me was quite filling, although you’d never believe it from the look of it! It was salmon in a honey dijon marinade, which I bought grill-ready from the grocery store, and zucchini cooked with a bit of olive oil and salt. I made it all up on the wood pellet barbecue, which added a lovely smokey overtone to the whole dish.

Of course, the kids wanted — and received — hot dogs made in the microwave. You can’t win them all.

Spinach Stroganoff

Just a quick one today! At the suggestion of a friend of mine, I added a bag of baby spinach to my beef stroganoff, and it turned out great! If you’re not really into spinach, the sauce really covers up the bitterness. Now, I actually like the taste of spinach, but I like that it doesn’t overwhelm the flavour of the rest of the dish.

I’m always looking for ways to make my cooking healthier (as well as tastier), and one of the best way to do this is to add vegetables. I know that I definitely don’t get enough leafy greens in my diet. This is just one way to incorporate them!

Pasta Primavera

So I tried cooking a second recipe from Essential Cooking Basics: The New Cook by Mary Berry & Marlena Spieler (1997), and sadly, I wasn’t nearly as happy with the recipe as last time. I’ll say up front that I did make a few changes; instead of string beans, I used asparagus stalks cut small, and instead of dried penne I used dried linguini. But I’m pretty sure that’s not where my issues with this dish lie. At any rate, it still holds true to the dish’s basic composition of “the combination of lightly cooked vegetables and pasta”.

To be clear, it’s the dish, not the recipe, that I had problems with. The recipe was quite clear, concise, and yielded exactly the results that it promised. But I’ve had pasta primavera before, and this just didn’t live up to my (admittedly high) expectations. I’d expected the sauce to be creamy, and while it looked like it should be, it really tasted quite dry. That might have been the fault of the cheese that I chose (Chevrai Original Goat Cheese), but it was soft goat cheese as the recipe dictated. Also, the strong flavour of lemon (which my husband insists tasted more like lime, but as you can see from the above photo was definitely a lemon) was off-putting.

It’s too bad, because I like the concept behind this dish, but I don’t think that this recipe is for me. That’s all right, since a quick perusal of my bookshelves yielded three different pasta primavera recipes for me to try: on page 327 of the Joy of Cooking (Rombauer & Becker, 2006 edition), page 125 of The New Canadian Basics Cookbook (Carol Ferguson, 1999), and page 164 of Gordon Ramsay’s Healthy Appetite (Gordon Ramsay, 2008). I figure that, with a bit of experimentation, I’ll find a recipe that my husband, kids, and I like well enough for it to become a family classic.

Herb-Crusted Fish

Today I was lucky enough to find a copy of Essential Cooking Basics: The New Cook by Mary Berry & Marlena Spieler (1997) for $1.25 at a local charity shop. I’ve just started watching Mary Berry on YouTube, which makes it seem like I’m way behind the curve since she has written more than seventy cookbooks, but honestly she’s not as big of a name here as she is in the UK! I mean, only seven of her books are available in hard copy via Chapters, and in brick-and-mortar stores she’s even harder to spot. It’s a tragedy, actually. My introduction to Mary Berry was via old episodes of The Great British Bake Off where she was the judge.


Preparing the ingredients.

So I was thrilled to find a copy of one of her out-of-print books today. A quick perusal of the recipes within while I waited for the kids to get home made me realize that I had almost all of the ingredients for Herb-Crusted Fish (page 134). (My choice of dinner recipe had absolutely nothing to do with having pulled a muscle in my back when I shoveled the ice berm at the bottom of the driveway the day before, and hence wanting nothing to do with lifting heavy bags of flour or potatoes.) I thought that a quick trip to the grocery store would be all that I needed. Ha! Does it ever work that way? First of all, I couldn’t find bread crumbs that didn’t already have cheese or seasoning mixed in, so I had to go with Panko. Then the store was out of non-frozen haddock (what grocery store runs out of haddock?), so I substituted basa fillets. Then I went on to looks for chervil, which apparently is really hard to get around here, so I bought curly parsley instead, which an Internet search suggested as a reasonable substitution. (The other herbs, tarragon and dill, I already had in the fridge.)


Frying the fish.

I mean, none of that was the recipe’s fault. The book is really intended for a British audience, so it’s not unheard of that some of the ingredients can’t be easily found this side of the pond. I’ve run into this problem with international cookbooks before. It is a frustrating, though.


Herb-crusted basa fillet with sliced avocado and romaine lettuce with Greek dressing.

When all was said and done, I was really happy with the final product. The substitutions worked really well. I mean, I have no idea if it tasted anything like what Mary Berry intended, but it did taste good! The whole family ate theirs and asked me to make it again sometime. The recipe’s instructions were clear and easy to follow, which is exactly what I was looking for in a book with “basics” and “new cook” in the title. The step-by-step photos throughout were great as well. I hope that I’m past the “new cook” stage by now, but it never hurts to brush up. It’s also great to have an illustrated guide when the instructions are from another country, because the terminology sometimes changes. All in all, I look forward to preparing recipes from this book again. I also hope to use it to help my kids learn to cook.