Food Tastes Yummy

STEAK, CHEDDAR, TOMATO, & LETTUCE SANDWICH ON SOUR DOUGH BREAD

2012-05-29T22:30:00.000-04:00

Sometimes the most simplest things in life are the best I think. And sometimes nothing is more satisfying than eating a really simple well-made sandwich. When hunger is on the rise for me in the afternoon, and when I have really beautiful freshly made bread in the house; I just have to make a sandwich to quench that hunger. Luckily, I had some thin tender steaks from the grocery store sitting in the fridge ready for me to cook. I just cooked the tender steaks with a little salt, pepper and garlic powder and lightly toasted the bread and started to assemble. For the spread, I used good quality mayo and a little bit of grainy mustard. Serve these babies up with some carrot sticks and cucumber slices/pickles and you have a gorgeous sandwich lunch ready in minutes!

Makes 2 sandwiches

Ingredients:

4 small thin tender steaks, score the meat lightly on both sides
coarse salt and freshly cracked black pepper
good pinch of garlic powder
1 tbsp olive oil
fresh sour dough bread, sliced into 1-inch slices (need 4 slices)
2-4 thin slices of cheddar
1 medium ripe tomato, sliced thin
red leaf lettuce, washed and ready (can substitute other lettuce)
mayonnaise (can use low fat)
grainy mustard (optional)
8 olives, no pitts (and toothpicks)

1. Preheat a large cast iron skillet, on medium high heat. Take the steaks and lightly score the meat on both sides with a sharp paring knife. Make sure not to make slice marks too deep, you don't want to rip the meat. Season the steaks with salt, pepper, and garlic powder on both sides; but make sure not to over salt the meat.

2. Drizzle the skillet with oil and sear the steaks on both sides. Each side should only take about 3-4 minutes. Steaks should be thin and tender enough to cook quickly. When you're finished cooking, turn the heat off and tent the meat with foil and let it rest for a minute. Meantime, while the steaks are cooking, lightly toast the sour dough bread.

3. Sandwich assembly: On the lightly toasted bread, place a slice or two of cheddar cheese, then two cooked steaks, thinly sliced tomato, and the lettuce leaves. On the top slice of bread, spread with mayo and good quality grainy mustard (if using). Cut the sandwich in half.

Then take two toothpicks and skewer two olives on each, spear through the middle of each sandwich half. Do the same for the other sandwich. Serve with fresh carrot sticks, and cucumber/pickle slices. Goes good also with crispy french fries or chips! Yum!

UDON, CHICKEN AND VEGGIE STIRFRY

2012-05-28T17:09:00.000-04:00

Here is a simple recipe for noodle and veggie stirfry that I came up with one afternoon. My mom comes over often and helps me take care of my little girl, so for lunch I decided to use the udon noodles I had sitting in the fridge. I actually bought the noodles to make udon soup but with tons of veggies in the fridge I couldn't resist making a quick one pan dish! I added lots of garlic, a bit of hoisin and soy sauces, and a lot of veggies and shredded chicken. Although there isn't a lot of sauce coating the noodles, the natural flavour of the veggies and the addition of the garlic really made the difference! Since I made this dish for mom that afternoon, we have made it quite a few more times since! Simple and quick home food. That's what I like best :)

Serves 3

Ingredients:

1 pkg (400g) Japanese Udon noodles (cook according to pkg instructions)
1 tbsp vegetable oil
4-6 garlic cloves, minced
1 small onion, sliced thin
1 tsp gochuchang (Korean hot pepper sauce OR substitute: Chinese hot sauce)
2 tbsps soy sauce (can add an additional teaspoon if you wish)
2-3 tbsps hoisin sauce
1 head broccoli, florets only
1/2 cup carrots, shredded
4-6 mushrooms, sliced thin
small red and orange bell peppers, cut into thin strips
2 green onions, cut in half, then sliced thin lengthways
handful of snow peas (optional)
1 cup shredded rotisserie chicken or pre-cooked chicken breast, shredded
1/2 cup low sodium chicken stock (use more as needed)
salt and ground black pepper (to taste)

1. Preheat a pot of boiling water. Once it comes up to temperature, place in the noodles and cook according to package instructions. Then drain thoroughly in a colander, rinse in cold water and set aside for now.

2. Preheat a wok on medium high heat. Drizzle in the veggie oil, then add in the garlic, sliced onion, gochuchang or hot sauce, soy sauce, and hoisin sauce. Give it a quick stir to combine and saute the ingredients. Cook for 1-2 minutes.

3. Add in the veggies at this point: broccoli florets, shredded carrot, mushrooms, orange and red bell pepper strips, green onion, and snow peas (if using). This part goes rather quickly, so you want to make sure to have all of the veggies cut up ahead of time. Cook for 2 minutes, then add in the shredded chicken and heat for 1 minute.

4. Quickly, add in the cooked udon noodles and the chicken stock and toss with two big wooden spoons until the noodles have heated through, and all of the ingredients have combined. Add salt and pepper to taste. Serve immediately and enjoy!

ROASTED SWEET AND TANGY PORK TENDERLOIN

2012-05-10T13:28:00.000-04:00

Now I have to admit something here dear readers... I am not the biggest fan of pork! Unless it's barbequed ribs hehe. I had a little allergy to pork growing up and my mom just never bothered to really make me any pork. As I grew into the teens, I decided to give it another go! What I discovered was I could eat pork, in moderation. So in essence, I had grew out of the allergy (for the most part). That's the "yay!" part of the story, but the not so good part was that I never learned to really get around the "porky" flavour...unless... of course it had some thick sauce to cover it or some type of bread coating to mask it's "porky" flavour. So here I came up with another lucious sauce to cover that flavour, and I let the natural tenderness of the pork tenderloin really shine through. If I have to choose a cut of pork that I love it's tenderloin. It just melts in your mouth. This is a good one folks! If you're a fan of pork or just want a sauce to cover (like me) than give this a go tonight! OR you could always use this sauce on chicken too. Bon appetite!

Serves 2 generously or 3

Preheat the oven to 425 degrees F

Baking time: about 25-30 minutes

Ingredients:

1 pork tenderloin (nearly 1.5 lbs)
1/2 tsp extra virgin olive oil
coarse salt and freshly cracked black pepper
2 tbsp pure maple syrup
4 dashes worcestershire sauce
2 tbsps grainy mustard
2 tbsp figs and port jam (specialty item, can substitute with a sweet jam like peach)

1. Preheat a non-stick skillet on medium high heat. Take the pork tenderloin, trim off the fat from the top and bottom, then drizzle a bit of olive oil and season with salt and pepper. Sear the meat on all sides. This should take a couple minutes. Then place the meat onto a foil-lined baking tray.

2. Preheat the oven to 425 F. In a small mixing bowl, whisk together the maple syrup, worcestershire sauce, grainy mustard, and the figs and port jam. Pour all of the sauce mixture on top of the seared tenderloin, but make sure to reserve 2 tbsps aside.

3. Place it into the oven to bake for about 30 minutes. Take it out half way through and re-bast it with the sauce that has dripped down. Check with a meat thermometer for doneness. Make sure not to overcook the meat. Take the meat out and tent it with a sheet of foil and let it cool a minute before slicing. Serve warm along side sweet potato fries and green peas.

Cook's Tip: You can use this sauce on 3-4 chicken breasts. You don't have to sear the chicken breasts though just bake until fully cooked.

EASY KOREAN ZUCCHINI PANCAKES (HO BAK BU-CHEEM) WITH SOY DIP

2012-05-08T16:45:00.003-04:00

Korean "bu-cheem" is essentially the Korean version of a thin savoury pancake. It is a very satisfying easy dish that can easily feed one to many people. The one I am showing you here is one with only a single filling ingredient (i.e. zucchini) but there are many many versions of this. You can put in cooked sliced potatoes, sliced green onion, kimchi with its juices, thinly sliced steamed carrots etc. The options are endless! This is another one of my mother's recipes that she passed down to me. The one in the picture are actually ones that my mom made while she was at my home. My little girl loves these to bits! The texture is kind of like naan bread but a bit thinner, and stickier. Zucchini has such a mild earthy flavour that the soy dip helps to heighten its flavour further. I just love eating these! I think I will go and help myself to another one right now..... Enjoy!

Makes 6-8

Ingredients:

1 large zucchini or 2 medium sized zucchini, de-seed and slice into thin strips
2 cups all-purpose flour
salt and ground pepper
4 tbsp roasted soybean powder (can be purchased at Korean/Asian markets)
2-1/4 cups water (use more if needed)
vegetable oil (for cooking with)
2 tbsp soy sauce
1 tbsp white vinegar
1/4 tsp gochugaru (Korean ground chili peppers)

1. Take the zucchini and de-seed it in the middle, and slice it into thin strips. Place it into a colander and lightly salt them. Place the colander on top of a bowl and let some of the water drain for a couple minutes, then using clean hands, lightly wring out excess water. You don't want extra water in the batter.

2. In a large mixing bowl, add in the flour, pinch of salt and pepper, and roasted soybean powder. Take the water and slowly mix it through using a big whisk. Mix in the sliced zucchini into the batter. The batter shouldn't be too thick.

3. Preheat a medium sized non-stick skillet, on medium heat, and drizzle a little bit of oil. Place in 2 ladle fulls of the batter onto the hot skillet, and evenly distribute it around using your ladle. The pancake should not be like a flat bread, it should be a thin pancake so try to be fast when distributing the batter. Cook for 2 -3 minutes per side or until the pancake is lightly crisp. If you like it more crispy than go another minute or so.

4. As you finish each pancake, place them onto a large plate. When you're finished and ready to serve, slice them into bite size pieces using clean kitchen scissors. Remember, this is a home dish you don't need to have even pieces.

5. For the sauce: In a small bowl, add in the soy sauce, vinegar and gochugaru and mix through. Serve along side the bu-cheem.

Cook's Tip: If you don't plan to eat all of the pancakes, then don't cut all of the pieces. Place a piece of plastic wrap over the plate of pancakes and place them into the fridge. When you're ready to eat them again, then place them onto a hot skillet (without oil) and let it heat through on both sides. I recommend eating these within a couple days.

KOREAN WARM TOFU WITH A SPICY SOY-GARLIC SAUCE

2012-05-08T16:12:00.002-04:00

Whenever I flip through the lifestyle/food section of the paper or look through a multitude of cookbooks I always see so many vegetarian options. Tofu has become a rather popular go-to protein source for many vegetarians and vegans alike. Now although, as you fine readers know, I am not a vegetarian by any means, I do love to have a light meal from time to time. Being of Korean background, I grew up eating tons of tofu! I mean tons! It was always in popular Korean hot pot dishes or served as a side dish, such as this beauty here. This is one of the most simplest Korean spicy side dishes that really anyone can make. It goes perfectly with a nice small bowl of rice and some lightly sauteed veggies or for me it would go perfectly with Korean kimchi. Try that for some more spice! If you're a tofu lover like me and looking for a little spicy variety in your daily menu try this. This is quite the looker on the plate but for me it tastes even better. So without further adieu, here is my mother's simple recipe for tofu with a spicy sauce. Enjoy!

Serves 2

Ingredients:

1 pkg of soft tofu, drained (For freshness use your nose: it shouldn't smell like really anything)
2-3 tbsp soy sauce
1/2 tsp Gochugaru (Korean ground chili peppers)
1 garlic clove, finely grated
1 green onion, chopped
1/4 tsp sesame oil (can omit if you wish)
1 tsp water
sesame seeds (to sprinkle when serving, optional)

1. Open the package of tofu and slice it lengthways in half. Place it into a small pot of boiling water and let it heat through, literally for no more than 2 minutes. You don't want it to start falling apart.

2. While it cooks, take a small mixing bowl, and add in the soy sauce, gochugaru, grated garlic, green onion, sesame oil and water. Quickly mix it with a spoon. Take the heated through tofu out carefully, place it onto the serving platter and with a knife slice it into bite size squares.

3. Pour the spicy sauce over on top of the warmed tofu and serve immediately along side some rice, veggies and if you wish kimchi! My mom says traditionally Korean people eat this alone with beer. The spice adds a bit of something to the beer, so hey cheers!

MATT'S BEER WE GO! HOBGOBLIN BEER

2012-05-06T22:32:00.001-04:00

Now, take a look at your calendar dear reader and if it's anything like mine (I hope it is otherwise I gotta check my watch), it's early May. Winter has vanished, Spring is in the air, and we're looking towards patios, chat, fun with friends, and beer, beer, beer, and of course, beer.

So why am I still stuck in October?

Easy! I love Hallowe'en!

Well, not to the point where I dress up my dog* like Dogula© (*NOTE: I have no dog) or decorate my house** to look like a reincarnation of 1313 Mockingbird Lane (**NOTE: I have no house), but I do thoroughly enjoy it!

So, even after the fact, why not go out and enjoy a Hallowe'en themed beer, in this case, made by our friends at Wychwood Brewery (they're in the UK) called Hobgoblin! Why, the delightfully spooky label art even has a creepy little goon on the front who looks like he's ready to raise a little hell. Sadly, said label art is about all the pleasure I derived from this beer.

The ghastly details are next!

And here they are! (I don't believe in making the reader wait, 'cept for wasting your time right now reading this crap about how I don't like to make you wait – kinda ironic, huh?)

Get yourself a bottle opener, you're gonna need it, and peel off the cap – which too has a little goblin on top – and you'll pour yourself a quite deep, orangey brownish yellow colour beer, so much so in fact that light can scarcely pierce its evil soul – just like Newt Gingrich! (Just kidding Newt!)

Its nose is deceptively sweet, with notes of fruit, spice, orange peel, and perhaps, licorice? (I wrote a “?” beside that flavour note.)

Taste time, and set your taste buds to dry – and while you're at it, bitter as well. This is an incredibly hoppy beer, whose bitterness increases at the end. (Again just like Newt Gingrich!) I also picked up (probably falsely) malt on the finish as well. The taste really is strong, not sweet at all, dry, and just overwhelmingly hoppy.

I will however, give this beer a chance to speak before I past sentence! “Full bodied & well balanced with a chocolate toffee malt (Editor's Boasting: I HA I was right!) flavour, moderate (?!) bitterness & a distinctive fruity character & ruby red glow.”

Alas, this scream fest was not for me. I am not a fan of dark hop ales/beers. At all. As usual, the nose on these dark beers, for me anyway, is the best part – it's all down hill from there.

So, if you love dark beers, this may be for you, if not, save yourself a trip down Elm Street, and avoid this nightmare. BOO!

** out of 4

Purchased at a Liquor Control Board of Ontario (LCBO) store for C$3.50 (US$3.51).

From LCBO.com:

HOBGOBLIN EXTRA STRONG ALE+, 500mL bottle

LCBO #435743
Beer, Ale, Bitter Ale
5.2% Alcohol/Vol.
Made in: England, UK
By: The Wychwood Brewery Company Ltd.

SPINACH & RICOTTA RAVIOLI WITH ASPARAGUS & SUNDRIED TOMATO TOSS

2012-05-01T11:53:00.001-04:00

This is a vegetarian dish that I made for dinner one night recently. I always buy fresh ravioli and have it in the freezer just in case I want to make a "restaurant-esque" quick meal for dinner. Although I usually have some sort of meat included in my meals, on this particular night I didn't thaw anything from the freezer. I have to admit this happens to me far too often! Thawing is a process I loath, anyways I shall continue... I always find when I'm doing a simple vegetable and pasta dish one of the best veggies to include is asparagus. I just love it! It looks elegant on the plate and its earthy taste matches perfectly with the mellow flavour of the pasta itself. I added a bit of sundried tomato strips for a nice salty tomato bite and in mere minutes I had dinner ready to eat! It was a quick meal at a time when I just didn't want to make anything. Luckily, the hubby liked what I made and said "hun, it was good, you should make this again sometime." Sounds like a winner to me. Bon appetite!

Serves 3

Ingredients:

1 pkg of fresh spinach and ricotta ravioli
2 tbsp extra virgin olive oil (a little extra to drizzle on top when serving)
1 tbsp butter
4 garlic cloves, grated
1 pinch chili flakes
1 lemon, zest and juice
2 shallots, thinly sliced
1 bundle thin asparagus, cut into thirds (minus the bottom tough bit)
salt and freshly cracked black pepper, to taste
1/2 cup thin pre-sliced carrots (sold in pkgs)
1/2 cup to 3/4 cup low sodium vegetable or chicken stock
4 sundried tomatoes, sliced thin

1. Put on a pot of water to boil. In the meantime, in a large shallow pan, on medium high heat, drizzle in the olive oil and butter. Add in the garlic, chili flakes, lemon zest, and shallots. Saute for a few minutes, until the shallot is cooked. Lower the heat to medium.

2. Then add in the asparagus pieces, and cook until it is tender-crisp. Add salt and pepper to taste. Note: while the asparagus is cooking go ahead and add the ravioli into the pot of boiling water. Cook according to the package instructions.

3. Add the pre-sliced carrots in and squeeze the lemon juice in at this point, stir and cook for a minute. Then add in the vegetable or chicken stock, sundried tomatoes, and the cooked ravioli. Toss all of the cooked ingredients together, adding more stock if necessary. Once everything is tossed through, turn the heat off and serve immediately. Serve with a little drizzle of olive oil and a squeeze of fresh lemon juice if you wish. Enjoy!

EASY CHICKEN & VEGGIE CONGEE (OR KOREAN "JUK")

2012-05-01T11:20:00.001-04:00

Here is a recipe that I cannot believe I never posted on my food blog....congee! or in Korean we call our version "juk!". Whichever, you prefer to call it, this was a very important staple at our household growing up. It was actually one of the first meals that I wanted to eat as a little tot, so says my mom, and much to my surprise my little daugher loves it just as much too! This was the ultimate comfort food for me. Now although my mom loved to cook homemade chicken soup, spaghetti with tomato sauce etc. like most North American mothers, my mom always made room for juk. Especially during times when I just didn't feel 100%. What I love about this dish is the simplicity if it, and how satisfying it is for something so simple. Every bowl brings back some childhood memory, so this is my version of juk that I want to share with you wonderful readers.

I want to dedicate this post to my wonderful loving mother, who without her I wouldn't have the appreciation and love for food that I have to this day. Love you mom and a early Happy Mother's Day to you!

Adapted from the "Easy Rice Congee" recipe from Food.com: Home of the Home Cook. Additions to this recipe inspired by my mom.

Serves 4

Ingredients:

4-5 cups of water or chicken broth (use more liquid as needed)
2 small lean chicken breasts, cut in half
1/2 cup white rice (I used Korean sticky rice. Don't use quick cooking rice)
1 carrot, peeled and diced into small pieces
2 green onions, chopped
small handful of broccoli, chopped into little florets
1 tbsp garlic, minced finely
1 tbsp ginger, minced finely (optional)
1 tbsp light soy sauce
pinch of salt and ground black pepper, to taste

1. In a medium saucepan, add in the water or broth, bring the liquid to a boil with lid on, then add in the chicken. Cook the chicken all the way through, then take the chicken out and place it into a bowl to cool slightly.

2. Pour in the rice and give it a good stir. Let it cook until the rice is about half cooked, it should still have a bite to it. Remember to stir occassionally while it's cooking throughout. The rice will sink to the bottom of the pot and burn otherwise. Then add in the chopped carrots, green onions, broccoli, the minced garlic, ginger and light soy; then give it a good stir. Let it cook the rest of the way, and if you find there isn't enough liquid go ahead and add a bit more.

3. The congee or juk should have a thick, almost creamy consistency from the starch in the rice. It should not be as thick as Italian risotto, and should have a bit more of a soupy consistency. Once the congee is at the consistency you want it, and once the rice has cooked through give it a taste. Add a little salt and pepper if you wish. Slice the chicken into thin strips and add it into the congee at this point OR you can save it to serve on top of the congee. Turn the heat off and let cool slightly before serving. Enjoy!

WALNUT MACARONS WITH LIMONCELLO BUTTERCREAM

2012-03-30T10:34:00.000-04:00

Don't these look good? They are almost too pretty to eat...I said almost! With Easter ahead of us, these spring like coloured macarons would be perfect to serve to guests, after you've all had your big Easter dinner. Now with the addition of limoncello this would obviously be a very "grown up" treat and definitely not for the kiddies. The lemon liquor would give this cookie a nice tart kick, and the creaminess of the actual buttercream part would I think help mellow the kick from the alcohol. I will have to give these a try myself sometime soon.

Just to note here: this recipe is brought to you by California Walnuts

Recipe and photo from California Walnuts. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Makes 25 Sandwich Cookies

Preheat oven to 375 Degrees F

Baking time: 12-15 minutes per batch

Macaron Ingredients:

1 cup icing sugar, divided
3/4 cup California walnut crumbs
2 large egg whites, at room temperature

Limoncello Buttercream Ingredients:

1/2 cup butter, softened
1 cup icing sugar
3–4 tbsp limoncello
1 lemon, zest only

Walnut Macarons:

Preheat oven to 375°F

In a food processor, add 3/4 cup of icing sugar and walnut crumbs and pulse. Set aside.

With a stand mixer on medium speed, whisk egg whites until foamy. Reduce speed to low while adding remaining icing sugar (1/4 cup), then increase the speed to high, and whisk until stiff peaks form (approximately 8 minutes).

Sift walnut mixture over egg whites, and gently fold until the mixture is smooth and shiny. If desired, for a variation of colours, divide macarons batter into three bowls and fold in 1 to 2 drops of food colouring into each bowl before piping and baking.

Transfer the mixture to a pastry bag fitted with a 1/2-inch (1 cm) plain round tip, and pipe 3/4-inch (2 cm) rounds 1-inch (2.5 cm) apart on a parchment lined baking sheet. To flatten any peaks, dip your finger in water and gently press down on the macarons.

Tap the bottom of each baking sheet to release any trapped air bubbles in the macarons. Let stand at room temperature for 15 minutes before baking.

Place 1 baking sheet in the oven at a time and turn oven down to 325 F. Bake for 12-15 minutes. After each batch, increase oven temperature to 375 F, for 5 minutes then reduce back to 325 F for the next batch. Continue until all macarons are baked. Let cool before removing from parchment.

Limoncello Buttercream:

For the buttercream, combine butter, sugar, limoncello and lemon zest in a stand mixer and whip on medium-high speed until light and fluffy, about 10 minutes.

Sandwich two similar sized macarons with 1 tsp (5 mL) of filling.

Serve immediately or stack the macarons between layers of parchment in an airtight container and freeze for up to three months.

THE BETTER BUTTER CHICKEN

2012-03-28T14:03:00.001-04:00

If there is one Indian dish that most people have heard of, it's butter chicken! It just has the right combination of spices, the sauce is succulent and smooth (because of the butter of course!), and it just melts in your mouth. The chicken is cooked until fork tender, and pair it with fragrant basmati rice and you have a match made in heaven! It is undoubtedly one of my favourite Indian dishes, but like most dishes I make, I can't get myself to use a ridiculous amount of butter. At least if I make it, I can't do it! That's why I leave the chefs to do their work at the back of the restaurant and I eat unknowingly. Not wise I know, but sometimes I indulge! (one of my guilty pleasures I have to admit!). So I found this lighter and healthier version of this famous dish, with all the bells and whistles I love about it. It was a big hit at my household, and I'll definitely be making this again sometime soon! I highly recommend it folks! Give this a try tonight!

Adapted from "The Better Butter Chicken" recipe, from The Looneyspoons Collection. By: Janet and Greta Podleski. (Copyright 2012).

Serves 5

Ingredients:

2 tbsp butter
1-1/2 cups onions, chopped
2 tsp garlic, minced
1 tbsp gingerroot, grated
1-1/2 tsp chili powder
1-1/2 tsp each: ground coriander, ground turmeric
1/2 tsp each: ground cinnamon, ground cumin
1 can (28 oz.) no-salt added diced tomatoes, drained
1-1/2 cups reduced-sodium chicken broth
1 tbsp brown sugar
1/4 tsp each: salt and freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up
1/3 cup light (5%) sour cream
1 tbsp fresh cilantro, minced
Hot cooked basmati rice (to serve) OR eat with naan bread

1. Melt butter in a deep large skillet, over medium heat. Add the chopped onions, and garlic. Cook, stirring often, until the onions are tender. This should take a good 4-5 minutes.

2. Add in the gingerroot, chili powder, coriander, turmeric, cinnamon, and cumin. Cook for 1-2 minutes. Add in the diced tomatoes, chicken broth, brown sugar, salt, and pepper. Reduce the heat to low, cover and simmer for a good 10 minutes. Making sure to stir occassionally.

3. Add cut-up chicken and the light sour cream. Simmer, uncovered, for about 5 minutes more. Remove from heat and stir in the chopped cilantro. Serve over the cooked hot basmati rice and seriously enjoy!!

Cook's Tip: If you don't have rotisserie chicken, don't fret! Use 3 lean cooked chicken breasts, cut up into cubes and add them in!

PUMPKIN SPICE MUFFINS WITH CHOCOLATE CHIPS & WALNUTS

2012-03-26T21:35:00.001-04:00

Looks beautiful on this simple white plate, doesn't it? I just love anything muffin, but I especially like muffins when they're more on the guilt-free side. It makes me feel like I'm doing my body a favour, instead of packing it with more non-sense carb calories! I had bookmarked this recipe about a month ago, and just had it in my "I will eventually get to it" pile of recipes. What appealed to me was the use of pure pumpkin, whole wheat flour, grated carrots and of course chocolate chips (no duh there!). Pumpkin is of course loaded with beta-carotene, which helps the body protect itself from harmful cancers and diseases (thanks wikipedia!). I figured this would be a great way of getting my little girl and of course my whole family eating more nutrient packed foods like pumpkin. Hey, with kids anything "muffin" or "bread-form" will get them eating I think. Of course, for my little girl I omitted the nuts but if it were just me I stick in the walnuts. After I baked these babies up, I gobbled them up...really fast! These do not taste like they're good for you. I highly recommend giving these a try and giving all of the fussy eaters in your life a try of these too. Gobble these up folks!

Adapted from the "Pumpkin and Spice and Everything Nice" recipe, from The Looneyspoons Collection cookbook. By: Janet and Greta Podleski. (Copyright 2012).

Makes 12 muffins (if baking in muffin pan)
Makes 16 muffins (if baking in 9" square baking pan)

Preheat the oven to 375 Degrees F.

Baking time:
20-22 minutes (for a muffin pan)
45-50 minutes (for a 9" square baking pan)

Ingredients:

1-1/4 cups all-purpose flour
1/2 cup wheat bran or whole wheat flour
2 tsp pumpkin pie spice
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup canned pure pumpkin (not pumpkin pie filling)
1/2 cup plain low-fat yogurt
1/2 cup pure maple syrup or liquid honey
1/4 cup butter, melted or extra virgin olive oil (I used this)
1 egg
1 tsp pure vanilla extract
1 cup carrots, finely grated
1/2 cup mini semi-sweet chocolate chips
1/2 cup walnuts, chopped (can use pecans)

1. Preheat the oven to 375 F. Lightly spray or line with papercups/parchment paper, a 12-cup muffin pan or a 9" square baking pan. Set aside for now.

2. In a large bowl, combine flour, wheat bran/whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

3. In a medium size bowl, whisk together the pumpkin, yogurt, maple syrup, butter or olive oil, egg, and vanilla. Stir in the grated carrots. Add in the wet ingredients to the dry ingredients, and stir using a wooden spoon until just moist. Fold in the mini chocolate chips and walnuts. The batter will be a bit thick.

4. Divide the batter evenly among the 12-muffin cups or pour all of the batter into the square baking pan. Place it into the oven and bake it for 20-22 minutes for the muffin pan OR 45-50 minutes for the square baking pan. Insert a toothpick into the center of the baked muffin, and if it comes out clean then it's done! Cool completely, and slice if necessary. Enjoy!

Cook's Tip: Since this muffin has the addition of fresh vegetables, I find that these types of muffins spoil quickly. So keep these in an airtight container for no more than 2-3 days. Eat them fast!

QUICK DITALI PASTA IN TOMATO SAUCE (GOOD FOR KIDS!)

2012-03-25T22:59:00.001-04:00

Now I know what you're thinking FTY readers... Nancy never takes food pictures along side cookbooks??? (ok maybe that didn't warrant three whole question marks butttt). You know, this time I thought this recipe needed to be taken along side a really great cookbook that caters to kids tastebuds. As a mom of a little toddler, I can tell you first hand that most kids need to develop their tastebuds slowly. Let's face it, eating is an art, it takes time to try different types of foods and it equally takes time to appreciate things that you put into your mouth. I found this book, Top 100 Finger Foods by: Annabel Karmel to be a great inspiration for me. She put simple and tasty recipes into the book that can cater to the kid in all of us. Here is a simple tomato sauce from the book, that she says could be used as a dipper for her arancini recipe or used as a topper for pizzas. I like to simply serve it with small ditali pastas, that are really great for little mouths. I will say here, if you're a new parent and don't know what to make for your kids - go buy this book! This has great ideas for party eats too. Enjoy!

Adapted from the "Quick Tomato Sauce" recipe in the Top 100 Finger Foods cookbook. By: Annabel Karmel. (Copyright 2009).

Serves 3-4 (child portions)

Ingredients:

small pkg of ditali pasta
1 tbsp olive oil
1 shallot, diced
1 garlic clove, crushed
1 (14-oz) can of diced tomatoes
1 tsp light brown sugar
1 tbsp ketchup
salt and pepper, to season

1. Put on a large pot of boiling water and add in a little salt to season the pasta itself. Follow the package instructions and cook the pasta to desired doneness; drain and leave aside for now. If serving the pasta to a little toddler I suggest cooking the pasta past al dente. Those little teeth cannot crunch those pasta pieces too easily.

2. In a large shallow skillet, heat the oil on medium high heat. Add in the diced shallots and garlic, and saute for about 2 minutes. Make sure to stir constantly.

3. Add in the remaining ingredients and bring it all to a boil. Squash the tomatoes with the back of a wooden spoon. Keep the sauce at the same temp for a good 15 minutes, making sure to stir frequently. The sauce should eventually come together and have a thick consistency.

4. Add the cooked pasta into the sauce and cook the pasta with sauce on medium heat. Once the pasta has heated through, turn the heat off and serve warm. Make sure to cool the pasta a bit longer for the little ones!

EASY WHOLEWHEAT LEMON BLUEBERRY LOAF

2012-03-25T17:02:00.001-04:00

If you're looking for a quick bread recipe that is easy, healthy, and yummy (since we are food tastes yummy after all! hehe) then just by clicking on this post, I believe you have found what you were looking for! This is yet another recipe from one of my new cookbooks The Looneyspoons Collection by: Janet and Greta Podleski. To be honest here, I was a bit skeptical as to the taste of this loaf; since 1) there was no picture and 2) I wasn't sure how the lemon zest, berries and whole wheat flour would mix together. I knew that it would turn out, but I didn't think it would be "sweet" enough for my taste. But being the avid cook that I am, I didn't say "NO!" I just kept on and on until my baking quest was finished! Ok I realize that I am being a little dramatic but long story short, I baked and I ate. Anddd you know what readers? Me liked! Then hubby liked! My parents liked! Andd the big test of all, my little girl, who knows what she likes and doesn't likes...she loved it! So there you have it folks! It is a sure healthy winner in my family, hope it is in yours too :) Happy Snacking!

Adapted from the "Berry Maniloaf" recipe, from The Looneyspoons Collection cookbook. By: Janet and Greta Podleski (Copyright 2012)

Makes 1 (9 x 5-inch) loaf

Preheat the oven to 350 degrees F.

Baking time: 50 minutes

Ingredients:

1-1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup lemon-flavoured yogurt (see note)
1/4 cup vegetable oil
2 eggs
1 tsp lemon zest, grated
1 cup fresh or frozen blueberries (or can substitute: raspberries)

1. Preheat the oven to 350 F. Spray with cooking spray or line with parchment in a 9 x 5-inch loaf baking pan and set aside.

2. In a large bowl, combine both flours, sugar, baking powder, baking soda and salt. Set aside for now.

3. In a medium bowl, whisk together the yogurt, oil, eggs, and lemon zest. Add the wet ingredients to the dry mixture, and stir just until the dry ingredients are just moistened. Gently fold in the blueberries.

4. Pour the loaf batter into the prepared pan and place it into the oven to bake for 50 minutes. You will know when the loaf has finished baking, when you stick in a toothpick into the centre of the loaf and it comes out clean. Cool the loaf in the pan for a good 10 minutes. Remove the loaf from the pan and let it cool completely, then start slicing. Enjoy it with a cold glass of milk or a warm cup of tea!

Cook's Notes: According to the authors, they say that if you cannot find lemon yogurt, then you could simply substitute it for vanilla yogurt. Then add in 2 tbsp of freshly squeezed lemon juice, and increase the lemon zest from 1 to 2 tsps.

BREADED HERBED SALMON BAKE

2012-03-25T11:43:00.001-04:00

Ah, salmon! You're a fish that I always have on hand in the freezer. It's honestly my go-to fish of choice for my family at dinner time. I don't think I have to remind all of you FTY readers about the nutritional benefits of eating this fish; rather I think I'll talk about how good this recipe is... Whenever I cook with fish one of my favourite ways of cooking it; is baking it! Simply put, the fish stays both moist (as long as you don't overcook it of course), and keeps its shape; which always looks fantastic when you're serving it. This baked salmon has a crunchy breadcrumb topping with thyme, paprika, dried oregano, and lemon zest, but what makes this salmon a bit zingy too is the yellow mustard that I use to glue the breadcrumb mixture to the salmon. Mustard and salmon after all are a match made in Heaven, if I do say so myself. Serve this baby up with some nice roasted veggies, like asparagus and sweet potato and dinner is served!

Serves 4

Preheat the oven to 425 degrees F

Baking time: 18-25 minutes (depending on size of salmon fillet)

Ingredients:

4 small salmon fillets
1/2 cup whole wheat breadcrumbs
2 garlic cloves, grated
1/4 tsp paprika
3 sprigs fresh thyme, leaves only
zest of one lemon
1/2 tsp dried oregano
1/2 tbsp extra virgin olive oil
4 tsp yellow mustard
1 medium tomato, sliced thin

1. Preheat the oven to 425 F and line a baking sheet with a sheet of aluminum foil. Then take the salmon fillets and place them right on the prepared baking sheet; making sure to space them apart for even cooking. Set aside for now.

2. Take a small mixing bowl, and assemble the crumb mixture: add in the breadcrumbs, grated garlic, paprika, thyme leaves, lemon zest, dried oregano and a drizzle of olive oil. Using your clean fingers, mix the crumb mixture gently to distribute the ingredients. You want the breadcrumbs to be coated with the oil so they can crisp up while cooking.

3. Take the yellow mustard and dollop 1 tsp each on top of each salmon fillet. Using a small teaspoon, spread the mustard evenly onto fish. Then take 1-2 slices of tomatoes and place them right on top. Spoon the crumb mixture evenly right on top of each fish fillet. Don't be shy sprinkle it all on and pack it in gently.

4. Place it into the oven to bake at 425 F and let it bake until cooked through, but not overcooked. This should take around 20 minutes. If the fish flakes using a fork it's done! Serve it along side veggies and a baked potato and eat!

"GOOD FOR YOU" CHICKEN CHILI

2012-03-23T16:07:00.002-04:00

Now I know that it is now spring folks, and I am the first one to say that this recipe is a taddd late on the blog, but I still think this is worthy of posting! I first made this recipe a couple months ago, during one of those cold wintery months. I experimented with this recipe particularly because my hubby said that he rather not have chili with ground meat in it. Surprisingly, I actually know quite a few people that are not huge on little ground meat pieces floating in some soupy mess. I wanted to make chili at least once this winter so I experimented with this new recipe that I was tinkering with. I decided to add little pieces of lean chicken breast meat (I guess no surprise there!). I added all sorts of (not your usual) veggies into this chili and served the hot bowl with no sour cream, but rather pieces of ripe avocado. Turned out to be a delicious and healthy bowl of messy chili. Enjoy folks!

Serves 4

Ingredients:

2 chicken breasts, halved lengthways (3xs), then cut into small cubes
1 tbsp extra virgin olive oil
1 medium onion, diced
4 garlic cloves, minced
coarse salt and freshly cracked black pepper
pinch of chili flakes (optional)
1 tbsp granulated sugar
2 tbsp chili powder
1 tbsp sweet dried basil
1/2 tsp ground ginger powder
1 medium carrot, diced
1 sweet red bell pepper, diced
1 zucchini, diced
1 small broccoli head, small florets only
1 small can of corn, drained
1 cup chicken stock, or use more as needed
1 (28 oz.) can of diced tomatoes
1 can (14 oz.) red kidney beans, drained (don't need to rinse, optional)
1/2 cup of fresh parsley, chopped
1 lime, juice only
2 ripe avocados, sliced thin (to serve)
Fresh Parmesan cheese, grated (to serve)

1. Take the 2 chicken breasts and slice them each lengthways, three times. Make sure you hold the chicken breast firm so you don't cut yourself. Cut them into strips, then dice small pieces. Place them into a small bowl and set aside for now.

2. Preheat a large heavy bottom pot, on medium high heat, and drizzle in 1 tbsp of oil. Add in the diced onion, garlic, salt, pepper, chili flakes, and sugar. Saute the onion mixture for 2 minutes, then start to add the spices and herb: chili powder, dried basil, and ginger powder. Stir and cook the spices for a minute or so. Turn the heat down to medium.

3. Add in the veggies now: carrot, red bell pepper, zucchini, broccoli florets and corn. Cook for 2 minutes, then deglaze with the chicken stock. Use more stock if you want your chili a bit more liquidy. Add in the canned diced tomatoes, and the red kidney beans at this point. Stir to combine. Cook with the lid on, making sure that there is enough of an opening for the liquid to boil out a bit. Turn the heat to low and let it simmer away for a good 15-20 minutes; you might need longer if you find it still too liquidy for your taste.

4. In the last 2 minutes of cooking, add in the chopped parsley and the lime juice. Taste for seasoning, and adjust accordingly. Turn the heat off, and let it cool a bit so your chili eaters won't burn themselves. Serve warm with avocado slices on top, and a good sprinkling of parmesan cheese.

LIME AND CILANTRO MARINATED SALMON SKEWERS

2012-02-24T11:58:00.001-05:00

My whole family has been on a healthy kick for a while now. I just love making meals that taste delicious but are oh soooo healthy! Around the Christmas season, my wonderful hubby Matt and I went to our local big chain bookstore and went through the cookbook section. I saw a new cookbook that I really wanted... The Looneyspoons Collection by: Janet and Greta Podleski. They are two crazy fun sisters (and I do mean crazy in the most fun and kindest way possible), that combine their individual talents: i.e. cooking and nutrition. Anyways, to get back to my story, my husband saw that my eyes were lighting up while flipping through and in a very sneaky way bought the cookbook for me! When I went home, I flipped through every last page of the book. This was a page turner for me because I just loved how they put all of this nutritional information or trivial tidbits into each recipe, but they do it in a fun way! This is the first recipe that I tried from their fun cookbook and it turned out to be a hit! You cannot go wrong with lime and cilantro on fish! You can either grill or broil the skewers. It's a real crowd pleaser too. On a side note here: I highly recommend this cookbook. These two sisters certainly know what their doing when it comes to home cooking :)

Adapted from The Looneyspoons Collection by: Janet and Greta Podleski. (Copyright 2012)

Makes 4 servings

Ingredients:

1/4 cup freshly squeezed lime juice
2 tbsp fresh cilantro, minced
1 tbsp reduced-sodium soy sauce
1 tbsp honey mustard
1 tbsp barbecue sauce or ketchup
1 tsp lime zest, grated
1 tsp garlic, minced
1/4 tsp each: ground cumin, ground coriander, salt and freshly ground black pepper
1-1/2 lbs (680 g) boneless skinless salmon fillets, cut into chunks
4 (12-inch) metal or wooden skewers (wooden skewers need to be soaked in water first)

1. Combine all of the marinade ingredients into a small bowl. Combine it well. Place the salmon chunks into a large resealable plastic bag, then pour the marinade into it. Turn the bag several times to coat the salmon completely. Place it into the refrigerator for about 30 minutes to marinade.

2. Preheat the grill or broiler to a high setting. Remove the salmon chunks from the marinade (reserving the marinade in a bowl). Thread each piece onto the skewers.

3. Brush the grill rack lightly with oil OR broil the salmon for 3-4 minutes per side. Make sure to brush the reserved marinade often while cooking. You will know when the salmon is fully cooked when it is slightly pink in the centre. Do not overcook the salmon. Serve warm along side a pasta salad or oven roasted veggies. Enjoy!

A LIGHTLY CURRIED TILAPIA EN PAPILLOTE ON BASMATI RICE

2012-02-24T10:35:00.001-05:00

I believe I've said it before folks, I love anything curry! I haven't met a curry I didn't like, at least for now. Now I know that I've done a few curry recipes already, and I've posted quite a few tilapia recipes but I just couldn't resist doing yet another one. Also, I found out via google that my previous old "en papillote" recipe was a hit amongst readers. Since it is both a fast and healthy way of cooking, I found that people really enjoyed the recipe because it was simply the best of both worlds. *blushes* I am always pleased to hear people enjoying what I created *pat on back*. So I decided to post yet another one of those recipes. I dedicate this recipe to those of you that loved the first "en papillote" recipe. Thanks for reading folks and enjoy!

Serves 2

Preheat the oven to 425 degrees F

Baking time: about 30 minutes

Ingredients:

2 tilapia fillets
1/2 cup condensed can of cheddar cheese soup
1/2 cup canned crushed tomatoes, low sodium variety
coarse salt and freshly ground black pepper
1/2 tsp ground cumin, turmuric, paprika, chili powder
1/4 cup milk
2 tbsp fresh lemon juice
2 garlic cloves, grated
2 tsp extra virgin olive oil
1 cup pre-packaged sliced carrots
1/3 cup golden raisins
2 tbsp fresh flat-leaf parsley, chopped
1-2 green onions, chopped (to sprinkle when serving)

1. Preheat the oven to 425 F and tear off 2 huge sheets of parchment paper. Tear also a large sheet of aluminum foil and place it onto a large baking sheet to ensure less clean up after baking. This will catch any possible spillage. Place the parchment onto the counter for easy assembling. Place the tilapia fillets on the centre of each parchment sheet, place it aside for now.

2. In a mixing bowl, add in the condensed cheddar soup, crushed tomatoes, salt, pepper, cumin, turmeric, paprika, chili powder, milk, lemon juice and garlic. Mix thoroughly until combined. If you find the mixture too thick, than go ahead and add another tablespoon or two of milk.

3. Spoon a couple good dollops of the mixture onto each fish fillet, then drizzle 1 tsp each of olive oil. Evenly distribute the pre-sliced carrots and the golden raisins, then dollop the rest of the curry mixture on top of each fish and veggies, then sprinkle the chopped fresh parsley right on top.

4. Tightly enclose each parchment sheet, making sure that there are enough small folds to ensure no leakage. Place each en papillote on top of the prepared large baking sheet, and put it into the oven to bake for a good 25-30 minutes. Serve immediately on top of warm basmati rice. Sprinkle the chopped green onion on top of the rice and sauce.

Cook's Tip: If you can't find tilapia or wish to use another type of fish -- please do! You can even use small salmon fillets if you want. Other white fish work just as well.

SIMPLE BRAISED CHICKEN IN A MUSHROOM CATALINA SAUCE

2012-02-16T16:06:00.001-05:00

Just look how good this looks? Doesn't it look like I've been cooking this meal all day? Well you're all wrong FTY readers! This is a recipe I came up with while I was making dinner one night. I was well what you call "winging it" because like most of you busy cooks out there I had absolutely NOTHING to make! I just reached for the catalina dressing and said ok "you! you are going to make dinner happen whether you like it or not!". Ok I'm not that odd. Don't worry folks I don't talk to salad dressings *looking around* but I do like to get inspired by the oddest ingredients sometimes. Chicken is a staple in most families, and mine is no exception so I started adding things here and there... here and there... then finally I had a quick braised chicken meal ready in minutes. The sauce is both deep in flavour and tangy because of the dressing. So if you're a fan of tangy dressings this may be a good recipe for you. If you like it with a bit less tang than go ahead and add more sugar or honey.

Serves 2

Ingredients:

2 chicken breasts, cubed
coarse salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 small onion, chopped
1/2 tsp chili flakes
1/2 tsp dried sweet basil
1 pint of cremini mushrooms, sliced thin
2 medium tomatoes, chopped
1/3 cup catalina dressing
2 tsp dijon mustard
2 tbsp sugar (or more if you like it sweeter)
a splash or two of water or chicken stock
handful of fresh flat-leaf parsley, chopped

1. Preheat a large heavy bottom skillet, on medium high heat. Take the chicken and season with salt and pepper. Add it into the hot skillet and brown lightly for a couple minutes. Add in the chopped onion, chili flakes, dried sweet basil, and the sliced cremini mushrooms. Let it all cook for a good 5 minutes or so.

2. Add in the chopped tomatoes; making sure to stir occassionally. The juice from the tomatoes will help create a sauce. Add in the catalina dressing, dijon mustard, sugar and a bit of water or stock; stir to combine the ingredients. Lower the heat to a simmer, place the lid on and let it simmer for a good 10-15 minutes or until the sauce comes together nicely. Take a taste of the sauce and if you wish add a bit more stock or sugar; depending what you feel it is lacking. Serve warm beside cooked white rice with broccoli.

BASIL-LEMON TURKEY SCALLOPINI ON ARUGULA & SPINACH SALAD

2012-02-16T15:46:00.001-05:00

Hello my Food Tastes Yummy readers! I guess I should start out by saying a late Happy New Year's! I have been meaning to write this blog post for some time but wouldn't you know it my whole family got sick with colds/flus etc... in the month of January. But then this month, just when I thought I may have a few moments to post to you all, life got in the way again!! So please know I haven't abandoned the website I was just merely trying to find the right time to post :) My love for food and cooking will never cease!

This salad recipe is actually one of my favourite simple salad recipes that I often like to do for a quick meal, when I am super busy! These thinly sliced turkey scallopini that I buy at the grocery store are this cook's best friend. Turkey for one, when cooked right, is a juicy meat but buy the scallopini variety and your dinner/lunch hour is quicker than ordering takeout. Pair this with sweet apple, carrots, spinach, arugula and a nice sprinkling of cheddar cheese and you have dinner in a jiffy! Serve this baby up with a lightly toasted everything bagel and enjoy!

Serves 2 generously (or serve 4 as a side salad)

Turkey scallopini Ingredients:

1 tbsp extra virgin olive oil
1 pkg of turkey scallopini (located at the meat section in the grocery store)
coarse salt and freshly cracked black pepper
small handful of fresh basil, sliced thin
juice of half a lemon
1/2 tbsp of honey
1/4 cup water

Salad Ingredients:

1 pkg of arugula and spinach leaves (two leaves pkg together)
1 honey crisp or macintosh apple, sliced thin
1 medium carrot, sliced into thin matchsticks (or use the packaged pre-sliced carrots)
half a cucumber, sliced thin
1 medium tomato, sliced into wedges
sweet onion, thinly sliced (use as much as you like)
broccoli florets
cheddar cheese, shredded
Catalina or French bottled dressing (to pour when serving)

1. Preheat a large non-stick skillet, on medium high heat, and drizzle 1 tbsp of olive oil. Take the turkey scallopini, and season with salt and pepper on both sides. Take the fresh basil and sprinkle on both sides of the turkey as well. Carefully, place it into the hot skillet to sear on both sides. This should only take a couple minutes per side.

2. While cooking, squeeze fresh lemon juice on the turkey. Also, drizzle the honey as well; then go ahead and pour the half a cup of water into the hot pan. Swirl it around and let the water cook out. This will ensure a moist turkey. When the water pretty much evaporates the turkey is ready. Slice the turkey into strips.

3. Salad Assembly: On either a large salad serving plate or two large dinner plates, place the salad leaves generously all over, and then place the rest of the salad ingredients on top. Make sure to distribute the ingredients evenly all over. You want every bite to taste good! Then sprinkle the cheddar cheese last. Place the cooked turkey strips neatly right on top of the salad, drizzle the dressing of your choice and serve. Lightly toast an everything bagel to finish off the meal, enjoy!

FESTIVE RED AND GREEN SALAD

2011-12-15T11:55:00.000-05:00

Here is a very festive and simple salad recipe for your dinner/party guests for this holiday season! This is the second recipe brought to you by the California Strawberry Commission. I just love the addition of fruit in salads. It just brightens up the flavours in a salad, adding juice and sweetness. Strawberries add that splash of red colour to the usual green salad, making this very festive!

Recipe and photo from the California Strawberry Commission. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California strawberries is strictly from the California Strawberry Commission and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Serves 2

Ingredients:

1 Tomato, chopped
6 California Strawberries, sliced
8 oz pre-washed Arugula
8 large basil leaves, chopped
1 pinch of sea salt and freshly ground black pepper
1 tbsp extra virgin olive oil
1 tbsp aged balsamic vinegar
Parmesan cheese, freshly shaved

Combine the tomato, strawberries, arugula and basil in a large mixing bowl. Add the olive oil and toss well to coat. Then add the vinegar and toss once more. Serve the salad with freshly shaved Parmesan cheese over the top and serve immediately.

SUCCULENT HOLIDAY TURKEY WITH MAPLE-STRAWBERRY GLAZE

2011-12-15T11:41:00.000-05:00

I have lately been on a holiday kick on FTY! I just love the holiday season, and all of the food associated with it! Here is a holiday turkey recipe brought to you by the California Strawberry Commission. This sweet strawberry glaze will be a delicious change from your ordinary cranberry sauce that you're so used to having year after year. Although I must say I do love cranberry sauce but sometimes changing it up makes dinnertime more interesting! I think your guests will be surprised as well. Give this a try at your next gathering!

Recipe and photo from the California Strawberry Commission. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California strawberries is strictly from the California Strawberry Commission and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Serves 8

Preheat the oven to 325 degrees F

Baking time: 1-1/2 hours

Glaze Ingredients:

2 cups California Strawberries, crushed
1 cup maple syrup
1/4 cup cider vinegar
1 tbsp lemon rind, grated
2 tbsp fresh lemon juice
1 tbsp dijon mustard
1 tsp dried thyme leaves
1 tbsp fresh ginger, grated
1 garlic cloves, minced

Turkey Ingredients:

1 single turkey breast (about 3 lb), boneless
1 tsp dried thyme leaves
1 tbsp lemon rind, grated
1/2 tsp salt
1/2 tsp fresh ground pepper

Bring first nine ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low and cook, stirring often, 25 minutes or until thickened. Remove from heat and cool. Reserve 1 ½ cups sauce; cover and chill.

With fingers, loosen skin at the thickest part of the turkey breast. Slide fingers under skin to loosen and make pocket, leaving skin intact on 3 sides. Press thyme, lemon rind, salt and pepper into pocket, pressing skin to spread evenly.

Place turkey, skin side up, in a small shallow roasting pan. Spread with ¾ cup of the maple-strawberry sauce; cover loosely with aluminum foil and roast at 325°F for 45 minutes; uncover and bake 45 minutes longer or until a meat thermometer registers 185°F, basting with remaining ¾ cup maple-strawberry sauce every 15 minutes.

Transfer turkey to cutting board; tent with foil and let stand for 15 minutes before slicing. Serve with reserved

Tip: The maple-strawberry sauce can also be used on a whole turkey – perfect for a holiday dinner.

NANCY'S CHOCOLATE CHIP COOKIES

2011-12-14T16:13:00.000-05:00

You're in for a real treat FTY readers! I guess I mean "treat" literally haha! This is my tried and true chocolate chip cookie recipe that I am posting here on the blog. For the past few years, I have been tempted to post my "secret" recipe but I always thought "no, I shouldn't because some things are better left well secret!". But it was my little sister who twisted my arm to do it. She likes to check out the blog regularly (thanks sis!) and asks advice on certain recipes, and she asked "where is your chocolate chip cookie recipe that I love?". I gave no answer. You may laugh but for me I used to make hundreds of these cookies when I used to cater several years ago. I also made these in the hundreds when I used to sell these at my Daddy's store. People loved them so much that like a proud owner of a new sports car, I guarded this recipe and what was mine! I laugh as I say this folks! Anyways, there is no use keeping it a secret any longer...

I found several cookie recipes back then, and tinkered with them until I came up with the perfect combo of ingredients (at least in my opinion). These are chewy and soft at the same time, and they never fail to impress! My sister tried the recipe out and her co-workers loved it! So dear Sis, this is dedicated to you during this holiday season. Thanks for testing so many cookies in the past and loving them! Love you sis!

Makes about 40 cookies

Preheat the oven to 375 degrees F

Baking time: 8-10 minutes per batch

Ingredients:

2-1/2 cups all-purpose flour
1 tsp baking soda
pinch of salt
1 cup unsalted butter, room temperature
1 cup granulated white sugar
1 cup light brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
1-1/2 cups dark chocolate chips (can use milk chocolate)
1 cup extra chocolate chips, to top when baking the cookies

1. Preheat the oven to 375 F. Line a couple large baking sheets with parchment paper to prevent burning of cookies.

2. In a medium sized bowl, sift the all-purpose flour, baking soda and salt. Set it aside for now. Using a stand electric mixer, using the paddle attachment, add in the unsalted butter and start to cream it on low. Stop and scrape down the sides. Then add in both sugars and cream again. Stop than scrape down the sides. I suggest doing this step every time you finish mixing another ingredient or two. This way the cookie batter will all mix thoroughly.

3. Add one egg at a time, then the vanilla extract. Then start to slowly add in the flour mixture to the wet ingredients. Add in 1/3 of the flour mixture at a time, until all has been combined. Now I know that a lot of chocolate chip recipes always say don't overmix but for this recipe I want you to do that! Turn the stand mixer on a higher speed and let it mix for a minute or two. You want the cookie dough batter to be a bit tougher. This will help create a thicker cookie.

4. Add in the 1-1/2 cups of dark chocolate chips and slowly combine. Turn the mixer off and scrape down the sides for the last time. Let the batter rest for about 5 minutes. This surprisingly does make a difference. The dough should feel a bit sticky but not too sticky. If the dough is a bit too sticky for whatever reason, then mix in another 2 tbsp of flour. But I think you shouldn't need it.

5. Scoop out one good tablespoon of the cookie dough, and roll them into balls. Place them onto the prepared baking sheets. Slightly flatten them using your hand. Take the extra chocolate chips and dab several of them into each cookie dough ball. This makes a huge difference after it's baked--you can actually see the chocolate chips.

6. Place them into the oven to bake for about 8-10 minutes. Make sure to rotate the pans halfway through cooking time; this will ensure even cooking. The cookies should be golden and look slightly undercooked in the middle. Let cool for several minutes, then transfer them to a large plate for serving.

ASIAN CHICKEN BURGERS ON NAAN BREAD

2011-12-14T15:17:00.000-05:00

One of my husband's favourite things to eat is naan bread. Week after week, we do our weekly grocery shopping and he never fails to add naan bread. I mean who can blame him? It's slightly chewy on the outside, but so soft on the inside. Whether you're making a sandwich, pizza or burgers (in my case here) naan is a beautiful choice to the bread part of the meal. It was burger night at my house the other day, and I decided to whip up an Asian style burger. I always like to change it up once in a while. I added grated ginger, garlic, teriyaki sauce, basil (think Vietnamese style), and other ingredients to make this burger juicy and full of Asian flavour! No worries though, it won't be an overwhelming flavour to scare those that are a bit timid when it comes to Asian flavours, but just enough to say yeahh I know what I'm eating (make sense?). Anyways, without further adieu, here is my version of Asian chicken burgers.

Makes 4-6 burger patties

Ingredients:

1 lb extra lean ground chicken or turkey
coarse salt and ground black pepper
2/3 cup dry breadcrumbs
1 egg, beaten
1 tbsp ketchup (if you feel meat is dry add another tbsp of this)
1-1/2 tsp ginger, grated
3 garlic cloves, grated
large handful of fresh coriander or parsley, chopped
3 tbsp onion, minced finely
2 tbsp teriyaki sauce
3 tbsp fresh basil, sliced thin
1-2 tbsp extra virgin olive oil (if cooking on stove-top)
1 pkg of Naan bread (cut into half pieces)
Serve with: tomato slices, thinly sliced red or sweet onion, arugula leaves, and flavoured mayo

1. In a large bowl, combine the following ingredients: ground chicken or turkey, salt, pepper, breadcrumbs, egg, ketchup, ginger, garlic, coriander, onion, teriyaki sauce, and fresh basil. Using your clean hands, mix the ingredients until just combined. Make sure not to overmix the meat, you don't want to make it tough while cooking.

2. Form the mixture into 4-6 patties, depending on how thick you want your burgers to be. I like them to be about 1-inch thick. Cover with plastic wrap and place it into the fridge for about 20 minutes to firm up a bit. Make sure to take these burger patties out about 10 minutes before you cook, to take off the chill.

3. Heat a large non-stick frying pan, on medium high heat, add in the olive oil and cook the burgers on both sides. It should take about 7-10 minutes per side. After you flip the burgers, and it sears a bit, place the lid on top of the pan and bring down the heat a touch for the remainder of the cooking time. This will prevent burning. You can cook these on the grill if you like too.

4. Serve on toasted naan bread, then add the tomato slice, onion slice, and the fresh arugula leaves, and spread mayo on the top part of the naan bread. Sandwich it together and eat with a nice light salad. Enjoy!

AVOCADO-HUMMUS TUNA PASTA SALAD

2011-12-14T14:52:00.000-05:00

When you take a look at the picture above you might think it looks like your average tuna pasta salad, but you're wrong my dear readers! This simple pasta salad is not heavily coated with your typical mayo dressing, but rather it has good-for-you hummus and vitamin filled avocado (amongst other ingredients). This is a recipe that I came up with while I was chatting with my mom about what to make for lunch. She kept talking about wanting to eat avocado, and then I opened the fridge and saw hummus. For some reason the two clicked! Goes to show you, you just never know when you will come up with a recipe! The end product was great! Really a refreshing twist on the old stand-by favourite. Also, really good if you're watching your waist-line, since there is no mayo in it. I suggest eating this within two days since there is avocado, it tends to brown quickly. Enjoy!

Serves 4

Pasta Salad Ingredients:

3 cups fusilli pasta, cooked
1 stalk of celery with the herby part on top
1/4 cup red onion, minced
1 medium tomato, chopped
1/2 cup cucumber, diced
1 medium carrot, diced
large handful of fresh parsley, chopped
1 or 2 (170g) can(s) of tuna, packed in water

Dressing Ingredients:

1/2 cup store-bought low-fat hummus
Half a ripe avocado
salt and ground black pepper
juice of one lemon
1/2 tsp sweet paprika
2 tbsp light sour cream (or can use light mayo)
3 tbsp extra virgin olive oil

In a large bowl, assemble all of the pasta salad ingredients. Toss gently to combine, and set aside for now.

In a medium bowl, combine all of the dressing ingredients, and whisk it until it comes together nicely. Pour some of the dressing over the pasta salad, and toss gently; then keep adding more dressing until you're satisfied with the taste. So I suggest here, taste as you go! You may not need to use all of the dressing. Cover with plastic wrap and keep it cold in the fridge until you're ready to serve. Yum!

PORK CHOPS PIZZAIOLA

2011-12-08T16:27:00.003-05:00

In the few years I've been doing this food blog, there is one type of recipe that I've never posted. Can you fathom a guess? It's a Rachael Ray recipe! I'm not a huge fan of Rachael Ray, although when she first started on the Food Network years ago I was (I have to admit), but my love affair with food goes wayyy beyond her 30 minute meals now. I did however, recently purchase one of her latest cookbooks called Rachael Ray's Look+Cook. It is a collection of recipes that have pictures of every step of the cooking process of each recipe. Now that's an idea that I can get behind! I love love love pictures with recipes (can you tell readers? hehe), I feel people always eat with their eyes first! People than can tell themselves whether the recipe is worth their time or not. Anyways, I found this recipe in the book and really wanted to give it a try. Turns out I loved it! The pork turned out juicy, and the sauce tasted just like a pizza! Both kids and adults will love it! Although I changed the recipe a bit...Rachael Ray I salute you, this one is a good one...

Recipe is adapted from Rachael Ray's "pork chops pizzaiola" recipe in her Look+Cook cookbook (Copyright 2010).

Serves 4

Ingredients:

4 (1-1/2-inch-thick) bone-in pork chops
salt and pepper
2 tbsp extra virgin olive oil
1 large garlic clove, crushed
1 tsp fennel seed
1 medium onion, sliced
1 red bell pepper, sliced thin
1 tsp crushed red pepper flakes
2 sprigs of fresh oregano, leaves stripped OR 1 tsp of dried oregano
1/2 to 3/4 cup crushed tomatoes (low sodium variety)
1 cup red wine
2 cups chicken stock

1. Season the pork chops with salt and pepper on both sides. Heat a large skillet over medium high heat and drizzle in the olive oil. Throw in the crushed garlic clove, flip it around, and then add in the pork chops. Cook it until golden brown and caramelized. This should take about 2-3 minutes per side.

2. Transfer the chops to a plate and set it aside for now. Add in the fennel seed, onions, red bell pepper, red pepper flakes, and oregano to the pan and reduce the heat just a bit. Saute until the onions and bell pepper are tender, this should take about 7-8 minutes. Add in the crushed tomato and red wine. Stir for a minute; than add in the stock and stir to combine the ingredients.

3. Slide the pork chops back into the pan and simmer for a good several minutes or until the meat has cooked through completely. The sauce should be slightly thick, but still loose at the same time. Serve immediately with couscous or rice or steamed veggies.