Coconut Shrimp with Creamy Curry Dipping Sauce

These coconut shrimp are packed with flavour and, unlike the usual deep-fried version, these are baked in the oven until deliciously crisp. Just the like 'Guiltless' Mac and Cheese this meal doesn't feel like it can only be enjoyed as a guilty pleasure. By baking the shrimp you eliminate the grease factor and I think the flavour of shrimp and coconut comes though cleanly. Isn't that what coconut shrimp is all about?!? (I know some of you will say 'no, I like my deep-fried version'...but give this a go, I think you will be a convert). These shrimp would make a great appetizer for the holidays or a simple supper served with some sautéed snow peas, pea shoots or a nice green salad.

1 lb of 16-20 count shrimp (if frozen, ensure they're uncooked, defrosted with shells removed - however tail can be kept on for presentation)

1/3 cup cornstarch

1/2 tsp cayenne pepper

pinch of salt

3 egg whites

1 tbsp olive oil

3/4 cup Panko breadcrumbs

3/4 cup shredded sweetened coconut

1/4 cup mayonnaise

1 tsp curry powder
1 1/2 tbsp peach or mango jam
Squeeze lemon juice

Preheat oven to 375F. Prepare a baking sheet with an oiled baking rack on top of it.
In a frying pan, heat olive oil and toast Panko over medium heat until lightly browned.  Remove from pan, add coconut, and toast.  Once toasted remove from heat and set aside.

Next you will need 3 shallow dishes to set up a breading station.  In the first dish mix together 1/4 cup cornstarch, cayenne, and a pinch of salt.  In the second dish whip the egg whites until frothy.
In the last dish mix together Panko and coconut.

Rinse and pat shrimp dry.  One or two at a time, coat the shrimp in the cornstarch mix followed by egg whites then the Panko/coconut mixture.  Make sure to coat well with the Panko and coconut, you may need to press lightly to make sure it adheres.  Once coated, place shrimp onto the baking rack.  Once all are complete, bake the shrimp for about 10 minutes until tails are pink and shrimp are just firm. 

While shrimp bake, make the dipping sauce by stirring together mayonnaise, curry powder, peach jam and lemon juice.

Breakfast Overnight - Steel Cut Oats

I have never really been a 'morning person' or a fan of breakfast for that matter and would rather sleep in for 10 extra minutes than make eggs, or toast, etc.  However, this has recently changed since I discovered steel cut oats and an extremely easy way to make them.  Now, when I wake up my breakfast is actually waiting for me!  Steel cut oats have great texture, unlike quick cooking oatmeal, however with that require quite a bit of time to soften.  In this recipe, adding the oats to hot water and letting sit overnight, allows the oats to slowly absorb the water and soften, where only heating is required in the AM! 

drizzle veg. oil

1/4 cup Steel Cut Oats
1 cup hot/boiling water
1 cinnamon stick

1/4 cup milk
1 tbsp maple syrup
blueberries or any fresh fruit

Before bed:  In a saucepan with a lid, heat a drizzle of oil, and add the oats.  Toast the oats over the heat for about 1-2 minutes.  Add cinnamon stick and water and bring to a boil.  Then turn off the burner and cover with lid.  Let this sit on your stove covered overnight.

Sleep zzz

Morning:  Add milk to the oats, and heat on medium til warm. Pour into bowl and drizzle with 1 tbsp of maple syrup and blueberries or fresh fruit.

Spaghetti "carbonara" with leeks and pea shoots

My plan for dinner this evening was to make something fast, delicious and relatively healthy (I'm battling a cold right now) that would also allow me to use up the stockpile of leeks wilting in my refrigerator. I often make a carbonara style pasta as a quick supper as it's incredibly simple and we usually have eggs on hand. A true carbonara would include bacon or pancetta, bacon or pancetta fat, and a lot more cheese. I like to tell myself that using a modest amount of Prosciutto and a dusting of Parmesan makes it lighter.  I also gave myself bonus points for incorporating vitamin-packed pea shoots (which also happen to be my latest food obsession). I love it when a plan comes together!

The amount of pasta water required at the end depends somewhat on the type of pasta you use. I used whole wheat pasta which tends to soak up more sauce. Use as much as you need to achieve a silky smooth consistency. 

Makes 2 servings

drizzle of grape seed oil
4 slices Prosciutto
1 leek, thoroughly washed, roots and tips removed
handful of pea shoots (about 1 1/2 cups)
2 eggs
1/4 cup freshly grated Parmesan
120 grams spaghetti or other long pasta (about 1/3 standard package)
salt and pepper
1/2 cup reserved pasta water (approx)

Slice the leek in half lengthwise and then chop each half into 1/4" pieces. Slice the Prosciutto into thin strips and sprinkle into a saute pan along with a light drizzle of grape seed oil. Saute on medium-high heat til the Prosciutto begins to brown. Add the leeks and a generous sprinkle of freshly ground black pepper. Stir and let cook for 1 minute. Reduce the heat to medium, cover the pan with a lid and let cook for 4-5 minutes until the leeks are soft.

Bring a large pot of water to boil and salt generously. Add the pasta. While the pasta cooks, crack two eggs into a bowl, add the 1/4 cup of Parmesan and whisk. Set aside.

Once the leeks are softened, add the pea shoots to the pan. Stir, cover, and cook for 3-5 minutes until the pea shoots have wilted slightly but are still tender. Once the pasta is al dente, drain (don't forget to save at least 1/2 cup of pasta water) and add to the pan with the leeks and pea shoots. Remove the pan from the heat and quickly add the egg mixture while tossing the pasta (tongs work well here). You want to coat the pasta with the egg and keep it moving so it doesn't scramble. Add a small amount of the reserved pasta water and continue tossing. Continue adding small amounts of pasta water until the desired consistency is achieved.  Serve with a light dusting of freshly grated Parmesan.

Tourtiere

In my opinion, this Quebecois dish is the best part about Christmas aside from the presents and taking a couple of days off work.  Just the smell of this dish makes me think of cold days, warm nights by the fire and my father yelling at the TV while the Leafs lose.  In a word it smells like home!

Aside from the snow mobile, the automatic rifle, tubeless tires and the hockey fight, Tourtiere is definitely Quebec's finest invention and I'm amazed it has not spread much further than the province next door since its invention.  If you're looking for an alternative or an addition to Turkey this holiday season then I highly recommend this dish.  It's easy to make, can be made in one big pie or many little tarts (as seen below) and makes fabulous left-overs. I have used ground pork and lamb for the filling but you can also use ground beef, turkey, chicken, veal, or any combination that you might like. In Quebec they even occasionally use salmon.

1 package ground pork
1 package ground lamb
2 cooking onions diced
4 cloves of garlic minced
1 tablespoon olive oil
3/4 cup bread crumbs
1 tablespoon allspice (1 teaspoon if pre-ground)
4-5 cloves
1 teaspoon peppercorns
1 teaspoon salt

2 pie shells or 24 tart shells

Preheat oven to 375F.

Grind spices and toast in large frying pan on high until  just smoking. Add in olive oil and onions and saute 2-3 minutes until they begin to become translucent. Add in garlic and saute a further 2 minutes until fragrant. Crumble in meat and cook until browned. Mix in bread crumbs and remove from heat. Let cool.

Mound filling into 1 pie shell or half of the tart shells (you could make your own pie crusts if you're fancy like that but I never bother). Place the second pie shell or remaining tart shells over top of first and press around edges to seal.  Cut holes for steam to escape and place pie or tarts into  oven for 10-15 minutes or until crusts are golden brown.

Remove from oven and let stand for 5-10 minutes before serving.  Serve with chili sauce or spicy ketchup.

Soup "B" aka Thai Coconut Curry Soup

Back in university (a shout out to all the Queen's University alumni) living with 5 other girls, there were 2 main staple foods in my household.  The first and most popular was 'peanut noodles', this dish merely consisted of Asian noodles topped with store bought peanut sauce.  They were simple and easy and this is probably why at any given point in the day - breakfast, lunch, dinner, snack & after bar snack (all the main meals of the day...) this dish was being consumed by someone.  The second most popular, in my mind anyway was Soup "B".  Soup "B", not Soup A, C or D, was a delicious coconut curry soup which we ordered from a hole-in-the-wall Thai/Cambodian restaurant named "Royal Angkor" for $7.95 served with a side of rice. (if you are ever in Kingston, ON, I highly recommend making a stop for lunch...even if you are not in the area, I recommend going so you can eat this soup!)  After graduating and moving back to Toronto my "Soup B" consumption level was non-existent which forced me into having to attempt to recreate my own version.  Now, I can't say this is Soup "B" exactly as Angkor would make it but, all the flavours are there and every time I eat this it takes me back to my university days and many fond memories. 

1 tbsp canola oil
1 to 2 stalks lemongrass, outer sheath removed, bottom 3 inches trimmed and grated
2 tbsp ginger, minced
1 large clove garlic, minced
2-3 tsp Thai green curry paste
6 cups homemade chicken stock
3 tbsp fish sauce
1 tbsp brown sugar
4 or 5 lime leaves
2 (14oz) cans unsweetened coconut milk
2 boneless, skinless chicken breasts*, cut into thin strips
2 bundles fresh Enoki mushrooms
2 small fresh red/green Thai chillis
1 tbsp soy sauce
3 tbsp lime juice

6-8 Thai basil leaves, slivered

fresh cilantro - to garnish

green onions sliced - to garnish

* Can substitute 1/2 pound of peeled and deveined medium shrimp instead of chicken.

Heat the oil in a large stockpot over medium heat.  Add the lemongrass, ginger and garlic and cook, stirring constantly, until aromatic, about 30 - 60 seconds.  Add the curry paste and cook, stirring constantly, for 30 seconds. 

Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste.  Add the remaining stock, fish sauce, brown sugar and lime leaves and bring to a boil over medium-high heat.  Reduce to low, partially cover and simmer to blend flavours about 20 mins.

Stir in coconut milk, chicken, mushrooms, red chillis, soy sauce and lime juice.  Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 10 minutes.  Taste for seasoning. 
Serve with cilantro, green onions and Thai basil.

Vino caliente

It’s my belief that hot drinks are as important to winter survival as a toque (aka hat for our non-Canadian readers) and a daily dose of vitamin D. As children, hot chocolate was the go-to choice. As an adult, my preference has been for something a little more complex and, when appropriate, gently spiked. A few weeks ago I wrote a post about the dream-worthiness of spiced cider and rum on a snowy winter’s day. I’ve also been known to enjoy a grown up chili hot chocolate with a splash of Grand Marnier as an apres-ski treat. Most recently, my warm drink cravings were satisfied by a new discovery: vino caliente.

I owe this discovery to the Colombians, specifically Bogotanos, who probably got it from their friends in Spain (it’s basically warm sangria), though it seems this recipe can be found in some form all over Europe. Unsurprisingly there is something widely appealing about hot mulled wine. I tried a few versions while in Colombia including one with uchuva, or cape gooseberries, which have a tart flavour similar to ripe cherry tomatoes. Since these are hard to find in Canada, I used orange and lemon to impart a similar tartness. Feel free to add more honey if you prefer something sweeter. This would also be delicious with clementines or mandarin oranges.

As always, please enjoy your vino caliente and other holiday drinks responsibly. This means no drinking and driving including GT snow racers and toboggans.

Serves 4-6
2 cups water
5 whole cloves
2 cinnamon sticks
peel and juice of one orange
peel of one lemon
3 tablespoons honey
1 bottle dry red wine
1/4 cup sugar for garnishing the glasses

Rim 4-6 wine glasses with sugar and set aside. Combine the water, spices, juice, peels and honey in a pot. Bring to a boil, reduce heat and simmer for 15-20 minutes to allow the mixture to reduce and the flavours to develop. Reduce heat to low and add the wine. Do not boil (you'll cook off the alcohol in the wine) but gently heat the mixture for 2-3 minutes until warm. Strain into a wine glass and garnish with a slice of orange or a cinnamon stick.

Spinach, Artichoke & Roasted Red Pepper Lasagna

This lasagna is a great way to feed a family and satisfy everyone (meat eaters included).  However, I know some of you are thinking veggie lasagna is boring, lacks a rich flavour or that all the veggies fall out once it is cut and served. To avoid all the prior I have combine chopped spinach and marinated artichokes directly into the sauce, doing this imparts great flavour to the sauce and makes assembly much quicker as you are not spending time layering vegetables in addition to the noodles and cheese.  The other great thing about this recipe is that you can keep most ingredients on hand in the pantry, only having to shop for a couple items like ricotta and fresh herbs, which makes this easy to whip up on short notice (perhaps family or friends dropping in for a weeknight dinner)!

Serves a crowd

25 mins prep time

65 minutes bake time

1 tbsp olive oil

1/2 large onion chopped (or 1 small)
2 cloves garlic, squished
1 pkg frozen chopped spinach, thawed and squeezed of excess water
1 large jar marinated artichokes, chopped
fresh basil, chopped (as much as you like)
1/2 tsp dried oregano
1/2 tsp red pepper flakes
2 jars of your favourite tomato sauce (divided) 1 1/2 jars and 1/2 jar
1/2 cup water
1 jar roasted red peppers, thinly sliced

1 cup shredded skim mozzarella cheese
1 container light ricotta cheese
1/4 cup fresh grated Parmesan cheese + extra for topping
1/2 cup fresh chopped parsley
1 egg
salt & pepper
1 box (375 g) ready cooked lasagna noodles

Preheat oven to 350 degrees F and grease a 9x13" baking dish.
In a large saute pan over medium heat saute, onion, garlic, spinach, artichokes, basil, oregano and red pepper flakes in the olive oil. Add in 1 1/2 jars pasta sauce and water and simmer 10 minutes.
In a large bowl mix mozzarella cheese, ricotta cheese, Parmesan cheese, parsley, salt, pepper and egg. Set aside.

Place a 1/2 of reserved plain sauce (1/4 jar) in the bottom of a baking dish. Place layer of uncooked noodles on top of sauce and top with thin layer of spinach sauce. Add layer of noodles and layer with 1/2 spinach sauce followed by 1/2 cheese mixture then layer on all sliced roasted red peppers, add another layer of noodles and repeat with remaining spinach sauce and cheese. Last layer with noodles and top with rest of reserved plain sauce.

Cover with foil and bake in a preheated oven for 55 minutes.  After 55 minutes, remove foil sprinkle with extra Parmesan and bake another 10 minutes. Let sit 10 minutes before serving.