Category Archives: Recipes

Breakfast Recipes

Quiche with ham, vegetables, basil and cheese

Ingredients:
1 cup diced cheese
1 cup diced ham
1 tbsp dried basil leaves
1 tbsp dried parsley leaves
1 diced tomato
1 diced onion
3 Eggs
2 tbsp cream
salt and pepper to taste
1 uncooked 9″ pie crust (pate brisee crust recipe can be found here)

– lightly fry onion and ham
– add in tomato
– allow to cool
– combine milk and eggs
– mix in basil, parsley, ham and onion mix
– sprinkle cheese onto the bottom on the pie crust
– pour the egg mixture into the pie, leaving about 1 cm from the top of the pie
– bake at 350F for about 40-50 minutes, or until crust is golden brown and the filling has set and browned
– serve hot or cold

Healthy cooking Middle Eastern Recipes Vegan/Vegetarian

Za’atar

manakish with za’atar spice mix
Manakish with za’atar spice mix

Za’atar is a middle eastern mixture of spices including thyme, oregano, majoram, savory, sesame seeds, and salt. It can be used in a variety of middle eastern dishes, including manakish bread, and za’atar chicken.

Here is a simple recipe for the za’atar spice mix.

2/3 cup oregano
1/3 cup marjoram
1 cup thyme
1/3 cup savory
1/2 cup sumac
2 cups sesame seeds
About 4-8 teaspoon salt

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Japanese food Recipes

Teriyaki buri

Buri, or Japanese amberjack/yellowtail is a fish that is known for its high fat content, and is widely used in foods like sushi (hamachi), and in hot pots. This recipe describes a recipe for teriyaki buri.

Teriyaki is a sweet sauce basically made of sugar, soy sauce, and mirin.

Ingredients:

Buri fillets
Salt (a little)
Sake (a little)
Vegetable oil
1 tbs sugar
2 tbs soy sauce
2 tbs mirin

Marinate fillets in sake with a little salt for about 5-10 minutes.

Heat oil in a frying pan.

Fry fish until sides are lightly browned.

Frying buri
Frying buri

Remove oil from pan.

Mix mirin, sugar and soy sauce, add to the fish in the pan and allow to simmer at low heat for about 10 minutes to allow sauce to thicken.

Remove fish from pan, and spoon a few tablespoons of the teriyaki sauce over the fish before serving.

Baking Meat Recipes

Chicken pot pie

Chicken pot pie is a pie baked in a pie plate with only a top crust and no bottom crust. It is filled with a creamy chicken filling.

Ingredients:
1 pound cubed chicken meat
1 chopped onion
2 diced carrots
1 cup frozen green peas
2 diced celery stalk
1 tbsp butter
1/3 cup flour
1 3/4 cups water or chicken broth
2/3 cup milk
salt and pepper to taste

The crust is made with pate brisee. The crust recipe can be found here.

To make the filling:
– lightly fry chicken with butter in a pot
– add in onions and fry lightly
– stir in the vegetables
– add water and milk and bring to a boil
– simmer for 15-20 minutes
– mix in flour until soup is thick
– add salt and pepper to taste
– spoon the chicken mix into the bottom of the pie pan
– roll crust and cut into the appropriate size to cover the pie pan
– seal the crust with the fingers by moulding the pie crust edge around the plate. You can use a fork to press down the crust and make stripes around the edge of the pie.
– slit a few holes on the top of the crust to allow steam to escape during cooking.
– bake at 425F for 35-40 minutes, or until crust is golden brown and bubbly.
– serve hot

Healthy cooking Recipes Soups and Stews Vegan/Vegetarian

Creamed broccoli soup

This foolproof recipe is not only vegan and healthy, it is surprisingly delicious and full of flavor despite its simplicity. The flavor of the soup comes mainly from the onion, parsley, and pepper, while the creaminess comes from the potatoes. This soup can be enjoyed hot or chilled.

Ingredients:
• Broccoli- one large bunch
• Onion- one large
• Potato- one large or two small
• Dried parsley- about 2-3 tbsp
• Salt and pepper to taste

– chop vegetables into small chunks
– lightly fry onions in a heated pot.
– mix in broccoli, potatoes and parsley
– add water, enough to just cover the vegetables
– bring to a boil, then cover and simmer for about 15-25 minutes
– blend with a hand-blender until smooth
– salt and pepper to taste
– enjoy!

Baking Basic recipe Recipes

Pate brisee pie crust

Pate Brisee is a basic dough used for making pie and tart crusts and shells. It is a versatile crumbly crust that can be used for both sweet pies (apple pies, chocolate pies, etc) and savory pies (quiche, meat pies, etc) simply by adding sugar or salt. It can be made in advance and kept in the freezer wrapped in plastic wrap.

Ingredients:
125g butter at room temperature
250g flour
0.5 teaspoon salt
2 tablespoons of sugar (optional, for sweet pies)
4-5 tablespoons of cold water or milk

– mix flour, sugar and salt
– mix in butter with fingers until it is incorporated into the powder
– add in the cold water or milk slowly
– mix with your hands, kneading lightly. Dough should be soft but not sticky.
– Form into a ball, and wrap in plastic wrap
– let sit in the fridge for at least 2 hours

To use:
– roll out the dough and use to line the pie pans and cups, pressing the dough down with the fingers. Use a fork to make small holes in the dough.
– to bake empty for pie shells, line a sheet of parchment paper on the dough, and fill with metal or ceramic weight beads before cooking in order to prevent it from bubbling and distorting during cooking.

The dough can also be used to make decorative shapes by cutting out rolled dough, and baking on a cookie sheet. Have fun!

Japanese food Recipes

Easy-peasy curry (Japanese curry)

The Japanese adaptation of curry is a mild, creamy, and slightly sweet concoction, with chunks of meat and vegetables swimming in a thick gravy. And, surprisingly, Japanese curry typically comes in a box! Another example of a convenience product for the busy home cook.

Most Asian grocery stores now carry boxes of the instant curry sauce. In each box are cubes of concentrated sauce (in essence a thickened roux). Just add water! Since this is a quick, easy and fail-safe meal to make, I always have a box in my cupboard for emergencies. Although the label says it makes 10 servings, I find that half a box (4-6 cubes) of the instant curry mix is plenty for 6-8 servings.

The curry comes in mild, medium, or hot versions, none of which are really spicy. Meat, potato, carrot and onion are the standard ingredients for a Japanese curry. Since I like my green veggies, I often also add broccoli, bell peppers, and peas. These ingredients add a brightness to an otherwise starchy dish.

Ingredients:

1 chicken breast, cut into 1 inch pieces
1 onion, chopped
1 medium potato, peeled and chopped
1 large carrot, peeled chopped
1/2 bell pepper, chopped
2 cups chopped broccoli
1/2 cup frozen peas
3 – 3.5 cups hot water
4 cubes (half box) of curry sauce mix
2 tbsp cooking oil
Heat the oil in a large pan or pot, and brown the chicken pieces. Add onion, potato, carrot, and pepper and stir fry for 1-2 mins. Add the broccoli and peas. Top with hot water, until everything is just covered. Add the curry sauce cubes and stir gently, until the cubes start to melt. Cover and simmer for 10-15 mins, stirring once midway through. Serve over rice.

Japanese food Meat Recipes

Panko Fish

Remember when Shake ‘n Bake was the newest thing? Or those Chicken Tonight commercials? Well, frankly this post really has nothing to do with a dancing chicken… it just came to mind semi-randomly…

I’ve been experimenting with Panko (a Japanese bread-crumb like product). The texture is lighter and more airy than its western counterpart. In North America, panko is often used as tempura batter (which is different than real Japanese tempura) to create a flaky, crispy crust. And since I don’t tend to keep bread crumbs in the house, I thought panko would be a more versatile product to have in the cupboard.

Panko is available in most mainstream supermarkets now (at least, here in Toronto). It’s usually in the “ethnic” aisle, next to the noodles. I also see it freqently by the meat and fish section, next to little tubes of wasabi and jars of pickled ginger (suggestive product placement, I suppose:)

Because panko is delicately crisp, and doesn’t require a lot of oil to cook, it’s perfect for this baked fish recipe.

Ingredients:

2 tilapia fillets, cut lengthwise in half
1 cup of panko
1 tsp oregano
1 tbsp parmesan cheese
salt and pepper
1 tbsp vegetable oil
Pre-heat oven to 375 F. In a large flat-bottomed bowl or a plate, mix the panko, oregano, parmesan, salt and pepper. Drizzle the fish fillets with oil and coat all sides. Then cover each fillet in the panko mixture. (I prefer this technique over tossing in a bag, since it helps the panko stick better, while using less oil.) Lay the fillets on a baking sheet lined with parchment paper. Top with the remaining panko mixture. Bake for 10 mins, flip over, and then for 10 mins more.

This particular night, I served the fish with portuguese style rice and vegetables. I also made a lemon-dill sauce to go with it. A healthy, tasty meal!

Bento transition: For anyone interested, all the food in the picture above (on the plate), was packed into the lower container in the picture below. Exact same food, and exact same portions (About 1/2 cup of rice, 3 oz of fish, 1/2 cup of vegetables. Also in this bento: carrot sticks, pickled diakon and gherkin, 1/4 slice of swiss roll cake, 2 fingers of bosc pear, 2 cubes of cheese)

Baking Recipes Sweets

Gingerbread drop cookies

I love the smell of these cookies; the spices (namely cinnamon, cloves, and of course ginger) and molasses in them make the house smell like Christmas, though they are good any time of the year. The ingredients needed for these cookies are fairly cheap and easy to keep on hand, so they make a good back up for when you want to bake a treat, but don’t want to have to go out to the grocery store to get anything. They also go very well with milk.

Ingredients:
1 cup sugar
2/3 cup butter
2 tbps. molasses
1 egg
2 tbps. water or milk
2 cup flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

-Beat sugar, margarine and molasses in a large bowl until light and fluffy.
-Add egg and water (or milk) and mix well.
-Stir in flour, baking soda, salt and spices.
-Mix until dough is smooth and uniform.
– Cover with plastic wrap and chill for 1 hour in the fridge.

– use hands to roll dough into balls about 1.5 inches in diameter.
– (optional: roll the dough in granulated sugar to frost the cookies)

-place balls on a cooking sheet a few inches away from each other. Press the cookies down a little if you like flatter cookies, but the cookies will flatten slightly upon cooking, and the tops will crack.
-bake at 350 degrees for about 10 minutes. Bake for less time for softer chewey cookies, or longer for crunchier cookies.

-Enjoy warm or cooled.

Fusion Healthy cooking Japanese food Recipes Tools and kitchenware

Tajine nabe

Tajine pot

Tajine nabe seems to be very popular in Japan now, with frequent appearances on TV and in special displays in stores. There are constantly new recipes popping up here and there, iand t is hard to miss the craze.

You would be led to think that Tajine pots were invented in Japan with the way they are promoted here with large signs saying “Made in Japan”, and pictures of Japanese ingredients floating around them. In fact, Tajine pots originated in Morocan cuisine, and are used to simmer dishes and stews of meat, beans, and vegetables.

The Japanese version of the tajine is used mainly for steaming foods. It is heralded as a new healthy way of cooking in which foods are steamed in very little water, and so they retain more of their vitamins and nutrients. And of course, oil is not needed. The food is often cooked with only a little salt or soy sauce for flavour, and when eaten, can be topped off or dipped in a sauce, such as ponzu, soy sauce or sesame sauce.

Cooking Tajine nabe is an easy process. Simply arrange the desired vegetables and meats on the base, add salt or sauces if desired, add a little bit of water, close lid, and heat on the stove until steam comes out of the pot, and ingredients are cooked to desired consistency.

Mushroom, carrot, fried tofu (atsuage), and slices of bacon (before/after cooking)

Cabbage layered with bacon, and carrots with meat balls (before/after cooking)

Some popular ingredient include:
Cabbage with bacon slices slitted between leaves
Eggplant slices layered with minced meat
Lotus root (renkon) slices layered with a minced meat mixture
Mushrooms, leek, bean sprouts, garlic, and slices of pork

Slices of eggplant layered with garlic miso