Tag Archives: Main Dishes

Crispy Fried Snapper with Spicy Chipotle Tartar Sauce

4 Apr

Meow everyone!

I hope you are all having a FAB Thursday so far!

This week has been insanity for me. All the BC’ers know that Monday was when the HST went out and PST & GST came back which paired with the long weekend and end of the month, caused me lots of headaches at work. Thankfully it is over and we can move on!

On the bright side (literally) us BC’ers also got some amazing weather over the Easter weekend. It was soo needed after the rainy & dreary weather we’ve had for the past 7 or 8 months. People can say what they want about us being lucky it doesn’t snow here, but over half a year of darkness can be difficult to deal with too.

Since the weather was so great, we got our patio and outdoor furniture cleaned up, and spent the whole day outside. I did a little of this…

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And a little of that…

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Notice I still have the beer. I wish I could say it was the same one, but it really, really wasn’t.

click here to read more

Borscht

22 Mar

Good afternoon everyone!

It’s Friday!! Thank goodness, I don’t think I’ve ever been more ready for a week to end.

Mr. Delish and I had plans to go up to Kelowna this weekend to visit his sister but the roads are really bad and his brother in law came down with that horrid cold. So needless to say, the trip is off.

Since I now have absolutely nothing planned for this weekend, I’m hoping to get a bunch of new recipes done up for next week! I already have one ready to go, which was a twist on this Magic Custard Cake. It is delightful and I cannot wait to share it with you guys!

Today’s recipe is a bit different than what I usually post because its actually quite healthy and low calorie! I know, I know, that never happens around here. Not on purpose, though. I just post what I eat and if what I eat isn’t healthy, well then so be it.

Don’t get me wrong, I eat fairly healthy for the most part. My daily intake consists of:

Breakfast: Yogurt and a piece of fruit, usually an apple, pear or banana. I don’t drink coffee at all in the morning, usually just lots of green tea.

Lunch: Either a salad or a healthy sandwich on whole wheat with lots of veggies.

Snacks: I have a HUGE bag of this trail mix that I keep at my desk and will snack on if I get hungry during the day or I’ll have another piece of fruit or maybe a protein bar if I’m really hungry.

Dinner: All bets are OFF. I eat really healthy all day so I treat myself at dinner time, of course I’m still careful about portion size and I try to add lots of veggies as well. This is the meal when I can sit down, relax and really enjoy eating, so I am willing to splurge a bit.

Dessert: I do try to avoid dessert but sometimes I will have something if my sweet tooth is calling out. I recently discovered that these little babies only have 80 calories and they’re SO good. So I will have one of those every now and then. Or if I baked something and it hasn’t already been eaten up, sometimes I will have some. I find for me if I make something I am way less motivated to want to eat it, not sure if that happens to you guys!

So that’s pretty much my diet during the day, I know some people might think that’s not the best way to eat but it works for me and that’s really all that matters.

Now we make Borscht!

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Borscht is such a weird word, it’s kind of scary actually. It sounds really…aggressive.

BUT it’s not, it’s really delicious! Some of you may think, ew beets. Honestly, at least with this recipe anyways, the flavor of the beet is very mild. To me it tastes more like a really flavorful tomato soup.

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This recipe was out of my family cookbook (the same place that perogy dough came from) and it is delicious. It is made almost entirely of vegetables and not much else, so it is very low cal. The only thing that adds some calories and fat is if you add the dollop of sour cream like I did.

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Delish.

Miss Delish asks:

Do you splurge on dinner too?

If you bake something yourself are you less likely to eat it like me? or am I weird? (you don’t have to answer the second question.)

Borscht

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 12

Borscht

This is a delicious and healthful soup. My version is blended for a smooth texture.

Ingredients

  • 3 medium beets, peeled and diced
  • 3 carrots, peeled and diced
  • 3 medium yukon gold potatoes, peeled and diced
  • 1 tablespoon vegetable oil
  • 1 medium sweet onion, diced
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and sliced thinly
  • 1 (8 ounce) can diced tomatoes
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup sour cream, for topping
  • 1 tablespoon chopped fresh parsley for
  • garnish

Method

Fill a large soup pot about halfway up with cold water (about 2 quarts) bring to a boil and then add the diced beets, reduce heat to medium high and allow to beets to cook for about 10-12 minutes.

Add the carrots and potatoes and cook again for about 10-12 minutes.

While the veggies are cooking, heat the oil in a pan over medium high heat. Add the onions and cook, stirring often, until softened and browned slightly, about 8-10 minutes. Add the water and tomato paste and stir to combine, allow this mixture to come up to a simmer and then add it into the soup pot.

Add the cabbage, diced tomatoes and garlic as well, reduce heat to medium low and allow to simmer for 30-45 minutes.

Once the vegetables are soft and cooked through, you will want to blend the soup with an immersion blender, or by putting the soup into a blender in batches.

Return to the pot and bring to a simmer. Season to taste with salt and pepper. Serve in bowls with a dollop of sour cream and some diced parsley for garnish.

http://miss-delish.com/borscht/

Homemade Perogies & TV Stuff

21 Mar

Good afternoon lovelies! I hope your day is going just peachy so far!

I must say, this week has flown by and I think there is one thing to blame for that, TV.

Mr. Delish and I have a lot of shows we both like to watch, some we have in common and some shows he watches make me want to stick a pencil in my eye, and vice versa.

Shows we watch together:

1. Big Bang Theory: We have been watching this since it came out and I think it is in it’s 6th season now. This show gets more hilarious as it goes. When it first aired, I loved the show and I would always try to get people to watch so I could talk about it with them. None of my friends watched it! Now finally some people are getting into it. I can just say “I told you so” when they ask to borrow my seasons on DVD.

2. Modern Family: We started watching this one last season and have been too lazy to go back and watch the previous seasons, but I really love this one.

3. New Girl: It’s JESS! This show makes me pee my pants, literally. Well not literally because that would be a problem. It makes me giggle, a lot. Mr. Delish kind of looks like Schmidt, and he wants to be him too, so it works out!

4. Happy Endings: Another hilarious one. Mr. Delish only watches it because he has a crush on Elisha Cuthbert.

5. Top Gear UK: I know, you’re probably thinking that I put this one in the wrong column, but it was no accident. We both work in the car industry so it kind of comes naturally, the show is informative and it’s hilarious too so double plus! We actually download this one because we don’t get thhttp://miss-delish.com/wp-admin/post-new.phpe BBC UK channel.

PS. This is not to be mistaken for Top Gear America, ick that show is horrible.

6. Girls: This one makes me blush.

Shows that make him crazy:

1. Friends: He hates watching the same episodes over and over again. Which is what it is because I have seen all the episodes at least 50 times.

2. King of Queens: Same reason as above. What can I say, I have a crush on Doug Heffernan.

3. Real Housewives of Vancouver: No explanation necessary. This also applies to any other show starting with “Real Housewives.”

Shows that make me go crazy:

1. Wheeler Dealers: For those who may not know, this is a show that aired originally in the UK, but to my dismay, has begun airing on Canadian TV as well. This show features a short fat guy that buys and then later sells a car that a tall skinny guy repairs in the meantime. It is mostly the horrible scripted-ness of this show that makes me go bonkers.

2. Hell on the Highway: This is a new one, well in our house anyways. If you haven’t had the complete pleasure of watching it, it is about tow truck drivers on a snowy and dangerous highway in Northern California I believe.

I don’t know why anyone would watch this show.

3. Swamp People: I saved the best for last. This one is pretty self explanatory, I just don’t know what the draw is. One of the episodes I saw showed one of the characters accidentally shooting his son. That is all.

Okay lets move on from TV and get on to the food, shall we?

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I made these the other day and posted a photo on Instagram, by the way you should add me on instagram!! HERE

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You all seemed really excited for the recipe and I’m in the business of giving you what you want.

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Look at all those fluffy potato dumplings! Don’t they look like airy clouds that you could just have a little nap on?

No? Well, I want to take naps on food all the time, especially when said food looks as fluffy as these do.

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My mom and Grandma have been making Perogies like these for years, they are easy to make but they take a little time and they are the perfect thing to make if you have a bunch of leftover potatoes, say after Easter Dinner!?

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We always boil them up and then saute them in a bit a lot of butter, until they get nice and crisp.

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Then we serve them with fried bacon and onions and a dollop of sour cream.

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Ahh…heaven.

Miss Delish asks:

What shows do you watch?

What shows make you go crazy!?

Homemade Perogies & TV Stuff

Prep Time: 1 hour, 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 45 minutes

Yield: Makes about 100 perogies

Ingredients

  • Dough:
  • 5 cups all purpose flour
  • 1/2 cup vegetable oil
  • 1 1/2 cup warm water
  • 2 eggs
  • 1 1/2 tbsp salt
  • For the Filling:
  • 5 cups prepared mashed potatoes
  • 2 cups grated cheddar cheese
  • 1/2 cup milk
  • 2 tbsp kosher salt
  • Butter for cooking and fried onions and bacon for serving.

Method

For the dough:

In the bowl of your electric mixer fitted with the dough hook, add the flour, oil, water, eggs and salt. Mix on low until dough forms a sticky ball. Cover and set aside to rest for 1 hour.

For the filling:

While the dough is resting, mix together the potatoes, cheddar cheese, milk and salt in a large bowl. Mix until well combined and then set in the fridge to firm up.

To make the perogies:

Set your bowl of dough near a floured work surface. Cut off about an inch piece of dough and roll it out on the floured surface using a rolling pin. Try to make it as round as possible and just roll it out to about 1/4 inch thick.

Scoop about 1 tbsp of filling and place it in the center of the dough round. Fold it in half and pinch the edges to seal (you won't need water or egg wash, the dough is sticky so it will seal on its own,) being careful not to get any of the filling onto the edges (or it will not seal.)

Set on wax paper or a cookie sheet and cover with a clean towel to keep them from drying out. Repeat until you run out of dough or filling.

To cook:

Drop the prepared perogies into salted boiling water for about 2-3 minutes until they float to the top. Transfer a large pan over medium high heat with some melted butter and pan fry until browned on both sides.

Serve with fried onions and bacon and sour cream for dipping!

Notes

You can easily freeze the perogies on a baking before cooking and then place them into a ziplock bag so you can easily pull out as many as you need. Drop them frozen into boiling water to cook!

http://miss-delish.com/homemade-perogies-tv-stuff/

Easy Pad Thai

27 Feb

Good Morning to all you lovely people!

I hope you are all having a fabulous Wednesday so far!

I have been totally MIA lately and I apologize. I have really good intentions but then life and a full time job get in the way, and that really creams my corn.

So it is, I just have to post when I have time to sit down and do it. I don’t want to post something when I know I don’t have the time or energy to really do it properly. I like having a chat with you guys first, and then giving you the full recipe, instructions and the photos that you deserve.

I’m going with quality over quantity people.

Tomorrow I am going to have some updates on the Almost Famous Chef Competition that I have been following along with. They had their regional competition on Monday and I have the results from that to share! Then Friday I am planning a confessions post to tell you all what has been up in the Delish household lately.

Today, though. Today we make Pad Thai!

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I’m just going to give you a heads up, this is NOT authentic Pad Thai. This is my interpretation of the dish, using ingredients you will be able to easily find, if not things you already have in your fridge or pantry.

So pulleaase, don’t send me emails saying this isn’t authentic, because I know this. I just want to make a recipe that is easy to make and one that doesn’t require a mile long list of ingredients you can’t find at your local Safeway.

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You can, however, email me about how this recipe changed your life. Those emails are A-OK.

When I am developing a new recipe, I always try to think of the flavor components I want to have. Usually it is savory, spicy (not necessarily HOT spice, just spicy spice, kapeesh?) and sweet. When I was thinking about how I could amp up the flavor of this dish, and also put a bit of a spin on it, I thought, CANDIED peanuts.

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Yes folks, candied.

This adds a little extra sweetness and crunch!

I was incredibly happy with the result, too. It really made the dish or was the “kicker” as Guy Fieri would say…

I also changed it up by using regular fresh linguine noodles, rather than the rice noodles you would normally use. I have to admit, I myself have scoffed at the use of the good ol’ Italian pasta in Asian dishes. It just seems…wrong. I have to admit, I actually preferred the linguine over the rice noodles! I found that the sauce really absorbed into the pasta better than it does on the slippery rice noodles. Which I think was also helped by the fact I used the fresh noodles as opposed to dried.

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My other favorite thing about this dish is the TOPPINGS.

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You all know I am a sucker for toppings, whether it be on froyo, soup or a good ol baked potato, toppings are the bomb.com

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Hello. How gorgeous is this?

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Make this for dinner and forever change your opinion of this noodley, saucey, spicy, savory, sweetey, amazing, dish.

Half of those weren’t words and I am fine with that.

Easy Pad Thai

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

Easy Pad Thai

Ingredients

  • 1 large package fresh linguine noodles (700g) cooked according to package directions
  • 1/4 cup low sodium soy sauce
  • Juice of two limes, plus extra lime wedges for serving
  • 2 tbsp fish sauce
  • 2 tbsp siracha sauce
  • 1 tbsp white sugar
  • 2 tbsp coconut oil
  • 2 whole raw chicken breasts, cut into small cubes
  • 5 cloves of garlic, minced
  • 1 whole red pepper, sliced into matchsticks
  • 1/4 cup fresh chopped cilantro plus extra for garnish
  • 3 cups fresh bean sprouts
  • 1/2 recipe Candied Peanuts

Method

In a measuring cup or mixing bowl, mix together the sauce ingredients, soy sauce, lime juice, fish sauce, siracha, and sugar. Set aside.

In a large and deep saute pan or wok, heat the coconut oil over medium high heat until melted and shiny. Add the chicken and cook until browned and cooked through, about 8-10 minutes. Remove the chicken to a plate and then add the garlic to the pan and saute, stirring constantly, about 2-3 minutes until softened, add the red pepper and cook again another 2-3 minutes, stirring often. Turn the heat off but leave the pan on the burner.

Add the cooked pasta, chicken and sauce and give it all a good stir until fully coated. Add the 1/4 cup of chopped cilantro and stir again to combine. Pour the noodles into a large serving bowl and top with about half of the beansprouts, some of the peanuts and a sprinkle of cilantro.

When you serve it up onto plates you can top with extra beansprouts, peanuts and cilantro. Serve with lime wedges on the side.

http://miss-delish.com/easy-pad-thai/

Shrimp Panang Curry

13 Feb

Hey Ya’ll!

I hope you are all having a wonderful Wednesday morning so far.

I hope you got a chance to check out my interview with Kevan Hafichuk, who is one of the contestants in the S. Pellegrino Almost Famous Chef Competition. As I mentioned, I got a chance to go to the practice event yesterday in Vancouver. I have a great time and I have some pictures to share with you tomorrow.

For now, I have a wonderful curry recipe for you!

I saw this recipe on Pinterest a few weeks back, and I thought it looked so darn good. I wanted to make it but I wanted to sub in something different than the crab (since crab is kind of pricey and sometimes hard to find fresh in certain areas.) So I decided to go with prawns! Much easier to find and quite a bit less expensive.

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I also decided to use a store bought Thai yellow curry paste, as opposed to making one from scratch. I am sure Elra’s curry paste is amazing but when you are short on time, and don’t want to go out and buy 12 extra ingredients, 8 of which you probably wouldn’t have on hand, curry paste is a lifesaver.

I made things easier for you! Now you can’t say I never did anything for you.

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Curry is one of my favorites, but for Mr. Delish, curry is on a whole other level. He is seriously obsessed. Remember when I said he was obsessed with Quinoa? That was nothing.

This is obsessed times infinity.

His obsession started with Green Curry. I have a bunch of green curry recipes, and he always asks me to make them. As a blogger I can’t re-make the same recipes over and over or I will bore you guys to death and/or just have no new content, ever.

So when I told him I was going to be making this curry, he was less than pleased:

“Not green curry?”

“Are you sure you don’t want to just make regular green curry?”

“I’m not sure about this Panang curry?”

“What is Panang curry, anyway?”

Then when we had to go to two different Asian markets to find the right curry paste:

“Maybe we should just make green curry.”

His enthusiasm for my new recipe left a lot to be desired.

Anyways, we finally figured out that the curry paste wasn’t actually called Panang Curry Paste on the label (or not that we found, anyways.) It was labelled as Thai yellow curry paste and I checked the ingredients and they were the same as what Elra used in her homemade paste. So we went with that.

And if it’s wrong, well its my website and I make the rules, so you’ll have to deal with it. Ha!

Finally once we had the curry made and Mr. Delish took his first taste, he was sold. Loved it! I was able to open his mind to a different type of curry.

That’s a win in my books, everybody.

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Next up….red curry….

Miss Delish asks:

Is your ‘significant other’ stuck on one version of something?

How do you get them to try something new?

Shrimp Panang Curry

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 6

Shrimp Panang Curry

This curry is sweet and slightly spicy, with creaminess from the coconut milk. My family loves this and yours will too!

Ingredients

  • 2 tbsp canola oil
  • 1/2 cup Thai yellow curry paste
  • 3 tbsp white sugar
  • 2 red chilis, sliced thinly
  • 3 tbsp fish sauce
  • 10 kaffir lime leaves (whole)
  • 2 (398 ml/13.5 oz) cans coconut milk
  • 1 lb peeled and deveined shrimp, raw
  • 1 whole red pepper, sliced thinly
  • 1/2 cup chopped fresh cilantro, plus more for garnish

Method

In a large pot or deep pan over medium high heat, add the canola oil. Heat through until very hot and shimmery. Add the curry paste and stir to combine, cook for 2-3 minutes until fragrant.

Add the sugar, red chilis, fish sauce and lime leaves and stir. Add the coconut milk and bring to a slow simmer, lower the heat and allow the mixture to simmer for about 3-4 minutes.

Remove the lime leaves and discard. Add the shrimp and red pepper and cook through, about 4-5 minutes. Add in the cilantro at the last minute.

Serve over steamed jasmine rice, garnish with more chopped cilantro.

Notes

This recipe was heavily adapted from Elra's Cooking found here: http://elrascooking.blogspot.ca/2011/03/crab-panang-curry.html

http://miss-delish.com/shrimp-panang-curry/

 

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