Author Archives: vanessa

Moroccan Chicken

Posted on by
  • 1/3 cup honey
  • 1 tsp. sesame oil
  • 2 tbsp. lemon juice
  • 1/2 tsp. grated lemon peel
  • 3 cloves garlic, crushed
  • 1/2 tsp. ground cumin
  • 1 tsp. paprika
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cayenne
  • 1/4 tsp. pepper

Marinated Lamb

Posted on by
  • 1/2 cup Italian parsley
  • 1/3 cup chopped cilantro
  • 4 garlic cloves, crushed
  • 1 tbsp. paprika
  • 1 tsp. thyme
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tsp. ground cumin

 

Thai sauce

Posted on by
  • 1/3 cup lime juice
  • 2 tbsp. fish sauce
  • 2 tsp. brown sugar
  • 1 garlic clove, crushed
  • 1 tbsp. finely chopped coriander
  • 1 stem lemongrass, white part only, finely chopped
  • 2 small red chilies, chopped

Pancakes (MOM)

Posted on by

Blend of sift together:
1 1/2 cups flour
1-2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt

Combine:
1 beaten egg
1 3/4 cups milk
2 tbsp. vegetable oil

Add liquid to the dry ingredients; beat only until combined.

 

Kirsten’s Granola Bars

Posted on by
  • 3 cups oats
  • 1 cup trail mix
  • 1 cup chocolate chips
  • 1 can condensed milk
  • 1/4 cup melted butter

Preheat oven to 350 and put parchment paper on cookie sheet.  Mix all ingredients together and spread on cookie sheet.  Bake for 15-20 minutes until golden.

Thai Peanut Tofu Pineapple Curry (Instant Pot)

Posted on by
  • 1 tablespoon olive oil
  • 2 dried red chili, broken into pieces
  • 1 small white onion, chopped
  • 1/4 cup raw cashews
  • 2 teaspoon grated garlic
  • 2 teaspoons grated ginger
  • 2-3 tablespoons peanut butter, or more for a stronger peanut flavor
  • 14 oz can coconut milk, I use light you may use full fat
  • 2 tablespoons + 1 teaspoon thai red curry paste
  • 1/2 cup water
  • 1 teaspoon soy sauce, or tamari if gluten-free
  • 3 teaspoon rice vinegar
  • 1.5 teaspoon sriracha, adjust to taste
  • 1-2 teaspoon coconut sugar, adjust to taste
  • 1/4 teaspoon turmeric powder
  • salt, to taste
  • 200 grams extra-firm tofu, cut into cubes
  • 1/3 cup pineapple cubes, I used canned pineapple cubes
  • juice of 1 lime
  • cilantro, to garnish
  1. Press saute mode on instant pot, once the pot heats up add olive oil. Break the dried red chili into two and add to the oil.
  2. Add onion and saute for a minute. Add cashews and saute till they start changing color.
  3. Add grated ginger and garlic and saute for a minute till you get nice aroma.
  4. Meanwhile in a bowl whisk together peanut butter, coconut milk, water and thai red curry paste. You might need to heat this mixture a little so that the peanut butter mixes completely.
  5. Add this mixture to the pot once ginger-garlic are fragrant. Give it a good stir.
  6. Then add soy sauce, rice vinegar, sriracha, coconut sugar, turmeric powder and salt. Stir to combine.
  7. Now add cubed tofu pieces to the pot and mix. I used extra-firm tofu and pressed it with a hard object for 20 minutes prior to using it in the recipe.
  8. Cover the lid, cancel the saute mode. Press the manual button, adjust pressure to high and and cook on manual high pressure for 2 minutes.
  9. Quick release as soon as 2 minutes are up.
  10. Cancel “keep warm” mode and press the saute mode again.
  11. Add pineapple pieces and let it simmer for 1-2 minutes. You can adjust consistency of the curry at this point. Add water if it’s too thick for your liking.
  12. Squeeze in some fresh lime juice.
  13. Garnish with cilantro and serve the thai peanut tofu pineapple curry with rice!

 

Mayonnaise

Posted on by
  • 2 garlic cloves
  • 1 large egg yolk
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 3 tbsp. vegetable oil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife.  Whisk together yolk, lemon juice and mustard in a bowl.  Combine oils and add a few drops at a time to the egg mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.  If mixture separates, stop adding oil and whisk until mixture comes together.

Whisk in garlic paste and season with salt and pepper.

Thai Coconut Chicken Soup (Instant Pot)

Posted on by

2 tablespoons oil
1 small onion, quartered
2 lbs skinless and boneless chicken breast or chicken thighs, cut into cubes
2 tablespoons Thai red curry paste
1 red bell pepper, cut into thick strips
6 slices galangal, optional
6 kaffir lime leaves, torn and bruised, optional
3 cups chicken broth
2 tablespoons fish sauce or salt to taste
1 heaping tablespoon sugar
3/4 cup coconut milk
2 1/2 tablespoons lime juice
Cilantro leaves

Turn on the Saute mode on your Instant Pot. Add the onion and saute for 10 seconds before adding the chicken. Saute the chicken until the surface turns white. Add the Thai curry paste, bell peppers, galangal and kaffir lime leaves (if using), stir to mix well. Add the chicken broth, fish sauce and sugar. Cover the pot and select High pressure for 6 minutes.

When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the coconut milk and lime juice to the soup, stir to mix well. Top with cilantro and serve immediately.

If you can’t find galangal and kaffir lime leaves you can use lemongrass and skip the two ingredients. Lemongrass is not a substitute for both galangal and kaffir lime leaves but it will infuse the soup with its unique fragrance and aroma.

Rice Balls

Posted on by
  • 1 cup cooked white rice (sushi or Calrose)
  • Fillings:
    • ground meat, stir fried with garlic powder
    • kimchi
    • olives, minced
    • pickled veggies
    • roasted chicken
    • roasted veggies
    • sausage
    • smoked or herbed tofu
    • smoked salmon
    • spinach, stir-fried with sesame oil and chili powder
  1. Take a scoop of rice in your hand, and form it into a ball.
  2. Press your thumb into the ball to make a dent in the centre.
  3. Add insides, add another scoop on top
  4. Form the rice into a ball.