Light and Crispy Fish & Chips

Frying. It's not something that I do a lot at home. To be honest, because it's messy. And it smells. But it tastes so darn good!

Today I picked up some beautiful fresh fish (snapper) and couldn't resist turning it into fish and chips. And it was amazing! Our daughter of course, who has eaten very little deep fried food, if any, in her lifetime of less than 2 years absolutely adored it, even though fish has been an on and off food for her.

The batter was light and crispy, and the tartar sauce was the perfect tangy accompaniment. Definitely worth the mess and smell in my kitchen!

Heartwarming Chicken and Sausage Gumbo

It's getting cold outside. This means, that it's time for some heartwarming soups. Thankfully, I had anticipated this need a couple of months ago before our little one arrived and made a huge pot of gumbo, portioned it, and froze it for times like these!

Okay, perhaps it was more of a craving than anticipating my future need. But whatever the case, I made lots, ate a bunch and froze the rest. And I sure am thankful for it now.

The first time I had gumbo was actually when I lived in Austin. I worked in a restaurant that served this amazing seafood gumbo. It was slightly spicy, and so flavorful and rich. I have thought time and again of trying to recreate it, but never gotten around to it. Then one day, I was wandering around the grocery store and saw that Campbell's had a Chicken and Sausage Gumbo. I thought I would try one. And to be honest, for store bought soup, it was delicious. But it also furthered my determination to make my own.

Stirfried Crab with Ginger and Green Onion

So here's the thing. I was craving stirfried crab. And the thing about me is that once I get something into my head, especially with regards to food, I just have to have it.

Now, it would have been easy if I was craving pizza or pasta or fruit. But crab? Asian style? Go figure.

For anyone that loves crab, you know that it is darn expensive to have in a restaurant. So, I decided to see if I could make it myself.  I went to my local grocery store where I remembered seeing fresh crab and lobster tanks, and sure enough, my memory did not fail me. However, when I asked if they could kill it for me, they said they couldn't and also reminded me that it would taste far better if I did it myself right before cooking. Yikes!

So, with plastic bag containing crawling giant crab in hand, I headed home. First thing I had to do was figure out how I was going to kill it. According to sources on google, putting the live crab in the freezer for about 20 minutes stuns the crab and it doesn't move as much, so I tried that. 20 minutes later, the crab was still moving, I almost think more than it was before!

Beer Battered Fish and Chips with Tartar Sauce

Okay, I will admit that I slightly misnamed this post.

It isn't actually beer battered fish and chips. It's beer battered fish with Roasted Baby Potatoes (which are just as yummy and provide a great alternative to chips). Or you could serve it with Baked Sweet Potato Fries. 

Why not regular french fries you ask? Well first of all, with the fish already fried, a healthier side dish might be preferable. But the real reason? It's just plain difficult to perfectly fry fish and potatoes at the same time. And let's face it, if you fry one first, then the other, the first item is surely going to be cold. And who wants to eat cold fried fish or chips?

Baked Salmon with Oregano Lemon Crust

People say that tuna is the chicken of the sea. I understand why... because it is readily available and extremely versatile. But to me, salmon is my chicken of the sea. I guess that's because in British Columbia, it is always available fresh and I find that you can flavor it and cook it so many ways. It is meaty, has just enough fat ( just like chicken) and is just so delicious. 

By far, my favorite way to cook salmon is steamed whole, Chinese style with ginger, green onions and soy. That definitely has something to do with my mom, who always cooks fresh salmon that way. It's healthy, flavorful and comforting.

I also enjoy salmon simply baked with dill sauce or grilled with lemon and thyme. There are just so many ways to enjoy salmon!

Summer Snapper (with Tomatoes, Onions, and Oregano)

When you are in the middle of a move or renovation, simple is best. But the simplest form of food (albeit not the healthiest) seems to be eating out or takeaway. Seems okay right? Well, after a week or more, home cooking and fresh tastes are what the palate craves. So, I went to the market, picked up a couple of ingredients, and made an amazing, easy snapper. Summery and fresh, it hit all the right notes.

Oh, and dinner on the deck? Priceless.

Quick and Crunchy Fried Fish

Hi everyone. So sorry I have been absent for a while, but we've been moving into our new house! Actually, we haven't exactly done the moving part. It's been more like sanding, priming, painting, ripping out carpets, cleaning and everything we can possibly do to prepare for the move.

So, for anyone that's ever been through this, you know that cooking takes the back burner. Your kitchen is half packed, you start to live off restaurants and pantry items, and a hot, home cooked meal seems a distant memory. 

As the stress starts to build, the cravings begin. For me, it was fried chicken. The problem is, fried chicken is not close by for us, and it's not as quick to make as I would like.  However, fried fish is super easy and fast. So, that's what I made. Fried fish.

Potato & Calamari Salad

There are so many versions of potato salad. And most are the mayonnaise drenched, rich kind that accompany fried chicken at a picnic or German sausages.

Well, not this one. This potato salad is colorful, healthy, light (well, by light I guess I mean in comparison to other potato salads), fresh, and full of veggies.  There is the crunch of the vegetables, the tender chewiness of the squid, the freshness of the lemon juice.... it is just so delicious.

So, try this salad. Not as an accompaniment to other picnic favorites, but on its own as a lunch or light dinner or a starter before other great dishes!

Potato & Calamari Salad

Serves 2 generously as main dish

3 Large Potatoes

1 Shallot, chopped

2 Small English Cucumbers

1 Large Tomato

2 cloves Garlic, minced

2 sprigs Fresh Rosemary, destemmed and chopped

500 grams Squid, cut into rings

Juice of 1/2 Lemon

2 tbsp + 2 tbsp Extra Virgin Olive Oil

Salt and pepper

Peel the potatoes and boil or steam until fork tender. Cut into large chunks and place in a bowl, along with the chopped shallot, cucumber and tomato. Season with salt and pepper and set aside.

In a large sautee pan over medium heat, add 2 tbsp olive oil. Add the garlic, chopped rosemary and squid and cook for about 1-2 minutes, until squid just turns opaque. Squeeze in the lemon juice. Pour the entire mixture into the bowl with the potatoes and vegetables. Toss. Drizzle with about 2 tbsp of olive oil and season to taste. Enjoy warm or cold.

Simple Seafood Spaghetti

I really love seafood. All of it. Fish, shellfish, crustaceans, you name it. Anything that smells of the sea and reminds me of home.

However, living in Damascus, I never really get all the fish I crave. The fish in the market place scares me, sitting in the sun over crushed ice for who knows how long. The freaky thing is if you go into the fish store and ask what came in today, the fish guy doesn’t point at anything on this ice block. Nope, he pulls out big Styrofoam ice boxes from the depths of his store and shows you what he’s got. I can only imagine the perils of the people who buy the stuff on display. And I wonder how long it will take for today’s fish to get there.

Anyway, all this is history now since I have “my fish guy.” By my fish guy, I mean my connection to the fresh fish markets of Syria’s coast. The guy goes up to the fish market almost everyday to buy what is fresh and delivers it to my door. It is in fact, so fresh, that he is often seen with a small, freshly caught fish in his hand, munching as he drives to make his deliveries…

Simple Seafood Spaghetti

Serves 2

400 grams Calamari & Octopus, cut into chunks

150 grams Spaghetti

1 tbsp Fresh Rosemary, chopped

3 cloves Garlic, minced

Juice of 1 Lemon

1 tbsp Butter

Olive Oil

Cook the pasta in salted boiling water until just al dente as per the package instructions. Drain and set aside.

In a large pan, heat about 2 tbsp olive oil on low-med heat. Add the garlic and rosemary and cook slowly until garlic is soft. It is important to keep the heat low so that you do not burn the garlic.

Turn the heat up to medium, and add the octopus. Cook for about 1 min, then add the calamari. Toss for another minute until the calamari becomes just opaque. Season with salt and pepper. Stir in the pasta, lemon juice, and butter. Toss together and that’s it!

Season to taste with salt and pepper. Drizzle with olive oil.

Simple and Light Anytime Spaghetti with Shrimp and Courgettes in a Lemon Butter Sauce

Everyone likes pasta. Especially as a go-to food when we are busy and need an easy meal-- something that is fast and simple that we can whip up any time of day.

This tasty recipe with shrimp and courgettes is one of those recipes. It is so easy that it can be prepared even on your busiest days. It is also a great recipe for entertaining, because the minimal prep can be done in advance, and with only 10 minutes of cooking, you are not slaving in the kitchen isolated from your guests.

Use these tips to make this recipe as easy and stress free as possible: To save time, buy your shrimp already peeled and cleaned. Then, cut the courgettes and shallots (2 minutes of work). This is all the prep you need! Now, in the time that the pasta cooks (8-10 minutes), you can easily prepare the “sauce.” Then all you have to do is toss the pasta and the sauce together and serve. This means the pasta and sauce both stay fresh, and you only have to do just minutes of cooking!

So, try this recipe. I am sure that you will find it light, fresh, and easy as pie (well, actually, it’s easier than pie…).



Simple and Light Anytime Spaghetti
with Shrimp and Courgettes in a Lemon Butter Sauce
Serves 2 hungry people (4 people as starter)

14 pc size 20/3o Fresh Shrimps (about 500 grams), cleaned and peeled (to use frozen, let thaw in fridge before cooking)
3 cups Courgettes (Zuchinni), sliced longwise into strips about 1/2 cm thick, 10 cm long
1 Shallot or Small Red Onion, diced finely
4 tbsp (60 grams) Butter
2 tbsp Olive oil
Salt and pepper
Zest of 1 lemon
Juice of 2 lemons
200 grams pasta
Salt and Pepper to taste

Cook pasta in salted water until al dente.

While the pasta is cooking… In a pan over medium heat, add 1 tbsp of the olive oil. Add shallots and courgettes and cook for just 2- 3 minutes until courgettes are starting to soften but still crisp to the bite. Add shrimp and toss. Add lemon zest, lemon juice and butter. Cook for about 1-2 minutes, until shrimp are just cooked (they will turn pink). Be careful not to overcook.

Drain the pasta, reserving about 1/8 cup pasta water. Put back into pasta pot with reserved water and add the remaining 1 tbsp of olive oil. Toss. Add the shrimp mixture into the pasta. Season with salt and freshly ground pepper to taste. Enjoy!

Food for the Senses: Stir Fried Prawns with Veggies and Cashew Nuts

Good taste is not the essence of food. And energy and alleviation of hunger are not the primary goals of food. I know that sounds a little weird, but it’s true. Food should be enjoyed and savored and should satisfy all the senses. The vibrant colors. The appetizing aroma. The sounds that food makes when it’s being prepared or being eaten. The feel of the food in your mouth. And of course, the taste.

Food that doesn’t look good probably doesn’t taste as good as it should. Think of all the times that you looked at something and grimaced, even before tasting it. If and when you tasted it, it might have surprised you and maybe you liked it. Or maybe you couldn’t get over the horrible way it looked. Or maybe you didn’t even give it a chance and you bypassed it for something that looked more appetizing.

This goes the same for smell. Durian anyone??? This is a fruit that absolutely stinks. Not only that, but I cannot get over the horrible slimy texture. For me, this will never be my favorite fruit. I’ll admit, if I plug my nose, the taste is not bad, but will I realistically plug my nose just to eat this slippery fruit?? Nope! Not a chance.

The dish I made today has an Asian influence and combines many different tastes, textures, and colors. This dish really satisfies all the sense. The taste of sweet succulent prawns, the salty bean paste, the slight sourness from the vinegar. The vibrant colors of the vegetables. The variety of textures. The sounds of the cashew nuts crunching in my mouth. And of course, the beautiful aroma of everything coming together.

The most important thing about this dish is: do not overcook the vegetables! This is the key to keeping this dish fresh tasting. It only takes about 8 minutes to cook this dish, and I recommend you do it immediately before serving. You can prepare all the vegetables in advance and mix the sauce. Then, wait until you are ready to eat!

Stir Fried Prawns with Veggies and Cashew Nuts
Serves 4

½ kg prawns (the larger the better), peeled and cleaned
2 red peppers, cut into chunks
2 carrots, sliced
4 sticks celery, sliced
1 onion, cut into chunks
1 inch ginger, sliced
1/2 cup cashew nuts, toasted and put over top
Oil for cooking
1 tsp corn starch mixed with ½ cup cold water

For the Sauce:
3 tbsp soy sauce
¼ cup water
1 tsp white pepper
1 tsp white sugar
2 tsp rice wine vinegar
1 tsp sesame oil
¼ cup black bean sauce

Mix all the ingredients for the sauce together and set aside.

Heat about 2 tbsp of oil in a wok or a large pan on high heat and stir-fry the prawns until almost cooked (about 2 minutes). Remove the prawns from pan and set aside.

Add another few tablespoons of oil into the pan and add the ginger and all the veggies. Stir-fry for about 3-4 minutes until carrots veggies are bright and just starting to cook. (Do not cook for too long, as you want the veggies to still have some crunch). Add prawns back in with the veggies. Then add in the sauce and stir to coat and to finish cooking the prawns.

Mix the cornstarch and cold water together and stir to disolve. This is called a slurry and is used to thicken the gravy of the stir fry. Add this mixture to the pan, and bring up to a boil, then turn off the heat. Add salt to taste.

Serve with white rice and sprinkled with the toasted cashew nuts. Enjoy!

“Whatever-Is-In-My-Pantry” Pasta

There are days when you have all the time in the world to come up with some masterful culinary creation. And there are days when you just couldn’t be bothered. Today is one of those days.

Whether you have just arrived home from work, dead tired, or you are famished and didn’t have the chance to buy groceries yet, there is always a day when you need sustenance and pleasure as simply as it will come.

So, what do you do? Some people reach for potato chips, chocolate bars, and other convenience foods. Some people pick up the phone and speed dial their favorite delivery. Me? I reach into my pantry and fish out whatever food is in there that is still edible. Once I’ve inventoried the goods, I need to decide… either take it or leave it. Well, I think I’ll take it.

Today, in my pantry, fridge, and freezer combined, I unearthed the following: Pasta (well, of course everyone has a box or bag of pasta kicking around), a few random vegetables, and about a handful of frozen, precooked medium sized shrimp. Hmmm… it definitely could be worse.

So, here we go… Simple Shrimp and Veggie Cappellini. Sounds exotic right? That’s what's so great about pasta! With a few simple ingredients, in no time at all, you can transform this pantry staple into a feel good, no fuss meal. Much better than delivery, anytime!

Simple Shrimp and Veggie CappelliniServes 2

2 cups Vegetables, cut into chunks (I used yellow pepper and courgette)
1 medium tomato, diced
1 clove garlic, minced
1 small onion, sliced
¼ tsp Salt
Freshly ground pepper
1 cup frozen shrimp
170 grams of dried pasta (about 85 grams per person)
Olive oil
Parmesan Cheese (for garnish)

Heat about 2 tbsp of olive oil in a pan and sautee the vegetables, garlic, and onion together until just softened. Add tomato and salt and pepper and heat through.

Cook pasta in boiling salted water. When almost cooked, add frozen shrimp to the pan with the pasta, and let it come back up to a boil. Strain, reserving a little pasta liquid.

Add the pasta into the pan with the vegetables and toss all together. Add some of the pasta liquid and salt and pepper to taste.

Divide the pasta into 2 servings. Drizzle with some extra virgin olive oil and garnish with some freshly grated parmesan cheese. Enjoy!