Tuesday, May 12, 2015

Sticky Caribbean Salmon

My recent decision to backpack Nicaragua this summer, got me inspired to make some Caribbean inspired food. Monday morning I woke up early had a hot coffee and headed down to Billingsgate Seafood Market, The place has been around for ages, If your looking for fresh seafood in Calgary make the trip you wont be disappointed. I found a beautiful thick piece of Atlantic Salmon. I wanted something about an inch thick because when I grill fish, I prefer to use skewers and 1 inch pieces are more manageable. After the fish market it was off to Sunterra Market to get ingredients for the Beans. This marinade is great for fish, chicken and pork but would also be great on a flank steak.

for the marinade you need.

5 tbsp white vinegar
2 tbsp fresh grated ginger (wash it then you don't have to peel it)
3 tbsp grated or chopped fresh garlic
2 red Chili peppers thinly sliced (I take the seeds out by cutting the stem off then rolling the pepper between my fingers)
2 or 3 tbsp of fresh thyme
1 tsp salt (I use Pink Himalayan salt because it has 84 minerals and trace elements. table salt is refined and void of nutrients)
1 tsp all spice
1 tsp paprika
1/2 tsp cinnamon
2 tbsp Molasses (I use Organic Blackstrap Molasses because again it is a good source of vitamins and minerals)
1/2 tsp Angostura® aromatic bitters
1 tbsp Cointreau
Juice of 1 lime

1.5 lb Atlantic Salmon or whatever variety of salmon you can find

In a bowl combine all ingredients. allow to sit for 10 minutes to let the flavor mingle.

cut your salmon into 1 to 1.5 inch cubes add your marinade. let the salmon marinade for at least 1 hour but preferably over night. using a brush or spoon baste the salmon as it cooks. make sure to heat the grill and clean it well then turn it off use some cooking spray or some papertowl with oil on it to lube up your grill then turn the heat back on and add the fish. this will prevent your fish from sticking to the grill. cook until fish flakes. serve with lemon wedge and coconut refried beans

Serve with kicked up Coconut Caribbean Beans
and My Easy Pan Bread

Easy Pan Bread

This is my go to pan bread. I use it like naan it doesn't take long and is great to scoop up curries, beans or use in place of Greek pita.

My recipe

1/2 cup warm water
1 tsp yeast
1 tsp honey or sugar
1 tbsp olive oil
1 cup white all purpose flour

The how to

add your honey or sugar to the warm water allow it to sit until the yeast begins to fluff up. add the oil and give it a good stir then add your flour and stir until combined. flour your counter and kneed the dough for a couple min until its smooth. flour well and put back in the bowl. cover and allow the dough to rise in a warm place until its about double the size. put back on floured surface and cut into 4 pieces flatten with your hand. heat a pan on high about 8 out of 10 on your stove knob place the bread in the pan until it turns brown then flip and cook other side. brush with butter if you like and enjoy.

Coconut Caribbean Beans

Delicous for breakfast with a runny egg and tortillas or as a side dish these beans have a spicy kick and an island flavour.

youre gonna need

1 onion roughly chopped
2 pablano peppers cut into 1 inch pieces
2 cloves garlic chopped
1 can black beans (put the beans in a strainer and wash with cold water to remove the thick liquid they are in)
1 cup fresh frozen or canned corn (fresh is always best)
1/2 cup coconut milk
1 tbsp paprika
2 tbsp cumin
1 tsp black pepper
2 tsp salt or to taste
2 tbsp butter
1/2 cup water

to a pot or deep pan on medium high heat add 2 tbsp butter, when the butter is melted add your onions and cook until clear or a bit brown add your peppers, garlic and corn and cook for 30 seconds make sure to stir so nothing burns on the bottom. add the beans, coconut milk, paprika, cumin, pepper and salt. add the 1/2 cup water. turn the mixture down to medium low cover and allow it to simmer for 20 min stiring as needed. remove the lid and allow the beans to cook until they become sticky and there is not much liquid left. serve with cheese on top.


Friday, April 24, 2015

Healthy Chocolate Banana Pudding

I have been working on making a diet dessert recipe for over a year. I have tried ice cream pancakes and lots of diferent puddings, they all ended up tasting like a scoop of coco and splenda. This chocolate pudding is low calorie, high protein, and actually taste good! I top mine off with nuts and add sliced bananas, but you could use any berries and something crunchy.

Mash two bananas until they are smooth
Add 1 cup greek yogurt
3 scoops of allmax all natural chocolate protein powder or your favorite chocolate protein powder, it's about 1 cup
4.5 tsp ground chia seeds (I used my blender)
2/3 can of coconut milk
2 tbsp honey

Blend your ingredients until they are smooth like Micheal Jackson. Place in a bowl and cover. Let it set over night. To serve slice a banana and make a layer then add a layer of pudding and so fourth. Add ground toasted nuts to the top. Don't overdue the nuts they are full of fat. And enjoy!

Saturday, April 11, 2015

Easy greek chicken kabobs

Greek is easy healthy and delicious marinate your chicken for at least an hour but overnight is best. Grill until cooked through. I like to touch my food to see if it's done when the meat feels firm it should be cooked.

2 chicken breasts
zest of 1 lemon
Juice of 1/2 lemon
Save other half for squeezing over meat after
2 cloves garlic chopped fine
2 tbsp of extra virgin olive oil
2 tbsp oregano
2 tsp black pepper
1 tbsp Montreal steak spice

Grill on high heat or cook in a hot pan woth a little oil.

Monday, March 30, 2015

Big Fluffy Yeast Pancakes

As you all know by now I love pancakes, they were the first thing I learned to cook on my own, probably because my mom got sick of me harassing her to make them everyday lol. This recipe takes a little longer but produces an awesome fluffy pancake woth more flavor then a traditional pancake.
In the bowl
2 cups of white flour
1 teaspoon salt
Stir together
In another bowl
1 3/4 cups milk
1 egg
1 tbsp white sugar
2 tsp yeast

Beat until the egg has blended well or you feel like you have worked out all your anger issues
Mix in 1/4 cup melted butter then mix the dry and wet bowls tpgether and allow the mixture to stand for about a half an hour. THE MIXTURE WILL DOUBLE IN SIZE so make sure the bowl is big enough. 
Heat a pan with enough oil to lightly cover the bottom on medium heat and scoop the batter with a ladle or a cup allow the pancakes to cook until bubbles form on the top then flip they should be golden brown, if they are burning TURN THE HEAT DOWN!!