Spicy Crispy Carrot Salad

This light, bright carrot salad is so simple to make with fresh crispy carrots, nutty pistachios and a zesty dressing highlighted with crispy chili oil!  

Ingredients:

3-4 carrots

1 tbsp fresh parsley, chopped

1/4 cup chopped pistachios

1/2 tsp black sesame seeds

1 tbsp chili crisp oil

1 tsp sesame oil

1 tbsp rice wine vinegar

1 tbsp soy sauce

Peel and cut the carrots. You can spiralize them, or ribbon them with a vegetable peeler or julienne your carrots in a snap if you have this little gadget! Add the parsley, pistachios and black sesame seeds then mix the rest of the ingredients together and toss together in a bowl. Let sit for 10 minutes or refrigerate for up to 4 days. Serves 2-4

Adapted from: theeastcoastkitchen.com

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Chocolate Chip Protein Muffins

Creamy goodness of cottage cheese with sweet chocolate chips in every bite!

Ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

3/4 cup sugar

1/2 tsp salt

2 tsps baking powder

1/2 cup vegetable oil

1/4 cup melted butter

2 eggs

1 cup cottage cheese

1 tsp vanilla

1 cup chocolate chips 

First off, put the cottage cheese in a blender or mini food processor and blend until smooth. Remove from the blender and set aside. Whisk the flours, sugar, salt and baking powder together. Melt butter and add the oil along with the eggs, vanilla and blended cottage cheese. Mix the wet ingredients into the dry just until combined. Fold in the chocolate chips.  Fill paper lined muffin tins to 2/3 full. Bake at 375°F for 18-22 minutes. Makes 15 medium sized muffins

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Crispy Pan Fried Walleye

Fresh fish Friday with fillets given to us by a neighbour. Who doesn't like a good plate of fish 'n chips? 

 Ingredients:

1 lb walleye fillets

1/2 tsp salt

1 egg

1 tbsp milk

1/4 cup Panko bread crumbs

 1/4 cup flour

1 tsp Old Bay seasoning

1/4 cup vegetable oil

1 tbsp butter

Tartar sauce:

1/4 cup mayo

1 tbsp relish

1/2 tsp lemon juice

salt and pepper to taste

1/8 tsp dill seed, crushed

Start by patting the fish dry with paper towels. Mix the flour and salt together and coat the fillets. Let sit 10-15 minutes. Whisk egg and milk together in a shallow bowl. Mix Panko and Old Bay together in another shallow bowl or a bag. Take the floured fillets and dip in egg/milk then coat in Panko/Old Bay. Heat vegetable oil and butter in a skillet to 350/375°F. Cook fish for 3-4 minutes per side or until they flake easily with a fork. While the fish cooks mix the ingredients for the tartar sauce together. 

Serves 2-4

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Balsamic Dijon BBQ Pork Tenderloin

The juiciest, most tender pork tenderloin is right here with a tangy, flavourful balsamic glaze that you'll want to make again and again! 

Ingredients:

2 pork tenderloins

2 tbsps soy sauce

2 tbsps grainy Dijon mustard

1/4 cup balsamic vinegar

2 tbsps olive oil

3 tbsps maple syrup

4 tsps minced ginger

salt and pepper to taste

a dash of hot sauce

1 tsp rosemary

1/2 tsp dry thyme

fresh parsley to garnish 

Combine everything except the fresh parsley and place in a plastic bag, saved waxed cereal bag or plastic wrap along with the pork. Remove as much air as possible and refrigerate a minimum of 6 hours or overnight, turning over every now and then. Take the meat out of the fridge 1 hour before cooking. Oil the grill and set heat to medium high. Remove the meat from the marinade and place on the oiled grill. Reserve the marinade. Barbecue 12-15 minutes turning the pork over every 3 minutes. While the meat cooks bring the reserved marinade to a boil in a small pot for 5-8 minutes, whisking every few minutes until the marinade is reduced to a glaze. The internal temperature of the pork when ready should read 140°F. Brush glaze over the tenderloins and let rest 5-10 minutes before slicing in 3/4 - 1" pieces. Serves 4-6

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Copycat Bistro Sandwich

My sister in law had this sandwich at a popular bakery/bistro then recreated it for us the next day at home. She nailed it!

Ingredients:

Kalamata ciabatta roll

Black Forest ham

Bocconcini balls

Tomato

Baby spinach leaves 

Balsamic glaze

Slice bun lengthwise and drizzle cut sides with balsamic glaze. Then add sliced fresh tomato, halved bocconcini balls, sliced ham and spinach leaves. Yum!

 

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Rhubarb Custard Kuchen

A buttery shortbread crust filled with creamy custard and topped with tangy, sweet rhubarb. For when you feel like rhubarb custard pie but don't like making pies. 

Ingredients:

1 cup flour

2 tbsps sugar

1/4 tsp salt

1/2 cup cold butter

2 1/2 cups chopped rhubarb, in 1/2" pieces

2 eggs and 2 egg yolks (or 3 eggs)

1 1/2 cups sugar

dash of salt

1/2 cup 10% cream

1 tsp vanilla 

Mix flour, 2 tbsp sugar and 1/4 tsp salt together then cut in the cold butter with a pastry blender or 2 knives. When crumbly press into an 11 X 7" baking pan with 1" up the sides. Distribute the chopped rhubarb evenly over the crust in a single layer. Now prep the custard. In a bowl mix the eggs, sugar, salt, cream and vanilla together and pour over the rhubarb. Bake at 350°F for 55-60 minutes. The edges should be golden and the center just a little bit jiggly. It will set when cooled. Chill in the fridge for 2 hours before cutting. That's spring right there!

Makes 18 servings

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Chicken Cashew Stir Fry

Why bother with takeout when this easy one pot meal with tender chicken and vibrant, crisp veggies can be whipped up in less time than it takes to order and wait for delivery! 

Ingredients:

1 lb boneless, skinless chicken breast, cut in strips

salt and pepper to taste

2 tbsps cornstarch

2 tbsps vegetable oil

1/4 cup soy sauce

1/2 cup chicken broth

3 tsps minced garlic

2 tsps brown sugar

1 tbsp hoisin sauce

1 tsp sesame oil

1/2 cup unsalted cashews

1/2 red pepper, sliced

1/4 lb snow peas

4 mushrooms, sliced

1/2 cup sliced sweet onion

13 oz (370g) bean sprouts

1 tsp cornstarch

1 tsp cold water

Season the chicken by shaking it in a bag with salt, pepper and cornstarch. Heat vegetable oil in a wok to medium high. Add chicken and cook through, 6-8 minutes. Whisk the soy sauce, broth, brown sugar, hoisin and sesame oil together and set aside. Add red pepper, snow peas, onion and mushrooms to the pan and cook 3 minutes. Add the garlic for 1 minute before adding the cashews, sprouts and sauce. Stir together and cook for 3-4 minutes. Make a well in the center, mix the cornstarch and water together and pour into the pan then stir together for 1 minute. Serves 2-3

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