Lemon Herbed Salmon

Yummy summer salmon recipe!

Ingredients:
2 lbs salmon
1/2 cup Olive Oil
2 tbsp fresh basil (chopped)
2 tbsp fresh rosemary (chopped)
2 tbsp fresh parsley (chopped)
3 large lemons
3 cloves garlic (minced)
1 tsp salt
1 tsp pepper


Add the olive oil to a small mixing bowl. Chop the fresh herbs and add to the olive oil.
Zest and squeeze the juice two of the lemons into the olive oil herb mixture.
Add the minced garlic.
Place the salmon skin side down in a shallow baking dish.
Top with the lemon herb mixture.
Thinly slice the additional lemon and place on top of each piece of salmon.
Cover with foil and place in the refrigerator for an hour to marinate.
Remove from the refrigerator and cook at 400° for 20 - 25 minutes.

Asian Quinoa Salad (Vegan)

Perfect summer salad with an asian twist. Super easy to make, just cut up your veggies, cook your quinoa, mix together your dressing and top with cilantro and sesame seeds! Enjoy :)

Ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
directions:


Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

My Trip to Copenhagen and Paris!

My trip to Europe was one of the best experiences of my life. Me and my sister went to Copenhagen, Denmark for 7 days and Paris for 2 days. It was our first time traveling alone together and It couldn't of gone any better. The city of Copenhagen is a place that no one can describe. The busy streets are not filled with cars but filled with bikers. The food was all fresh and not one meal was a disappointment. In Paris the main attraction for me was the pastries. I couldn't believe how amazing and extravagant the sweets were. Maccarons which are my favorite sweet were even at the McDonalds! This will definitely be a trip we will do together as much as we can. It brought us closer as sisters and as friends.

Spicy Peanut Sauce In Soba Noodles and Fried Tofu (Vegan)

Hey everyone! I know I have not posted in a while but its been a hectic couple months. I just finished high school, went to europe, and moved downtown. Adjusting to my new life there and new (smaller) kitchen has made cooking hard for me. I'm finally starting to experiment with recipes again, and with the St. Lawerence Market down the street from me I can make the freshest and localist food possible. Its been a blessing and I hope to use it to my full advantage while I'm here.
This recipe I made is one of my first with tofu. I surprisingly loved the texture and how it absorbed the flavors while marinated. The spicy peanut sauce added a strong kick to a common peanut sauce. This is  a must try and an extremely tasting vegan dish!

Ingredients:
For the tofu marinade:

1/4 cup rice vinegar
1/4 cup toasted sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
14 ounces extra-firm tofu, chopped into bite-sized cubes

For the spicy soba noodles:

1 carrot, peeled and grated in strips
1/3 cup water
1/3 cup peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon soy sauce
2 tablespoons honey
1 teaspoon crushed red pepper
1 garlic clove, minced
5 cups soba noodles (about 10 ounces uncooked buckwheat noodles), cooked according to package directions

For garnish/to taste:

Cilantro and chopped peanuts 

For the tofu marinade: In a sealable container, mix together the rice vinegar, sesame oil, ginger, and garlic, stirring to combine.
Add the tofu, tossing gently to thoroughly coat. Seal the container tightly and chill for at least two hours, stirring or shaking the container every so often to coat the tofu well.

For the spicy soba noodles: Combine water, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth. Set aside.
Place a grill pan over medium-high heat and lightly coat with cooking spray.

Place the tofu, in batches, on the heated grill and cook until the tofu is lightly crisped on each side, about 10 minutes or so. 

While frying the tofu made the soba noodles according to package instructions.

\n a large bowl, mix together the carrot, prepared peanut sauce, tofu, and noodles, tossing to coat the noodles thoroughly.
 Add in your desired amount of peanuts and cilantro, according to taste. Enjoy.

Light Peanut Sauce with Rice Noodles

This is such an easy sauce to make. It can stored and saved for not only noodles but a salad dressing, chicken sauce, fish sauce or more. You can even add cooked chicken or shrimp for a protein. Its light and fresh and a peanut butter lovers dream. If the sauce is a little runny just add a scoop of peanut butter or vise versa.

Ingredients:
3/4 cup water
1/2 cup smooth peanut butter
1/2 lime, juiced
1 garlic clove
1 1/4 teaspoon soy sauce
2 teaspoon honey or agave
1/2 teaspoon red pepper flakes, plus more for topping
1 package of Rice Noodles – I used Pad Thai Noodles
1/2 cup roasted peanuts, chopped

fresh Cilantro, for garnish

In a food processor, combine all ingredients and pulse until well combined. Add more water if its too thick for your liking. Or if you like a thicker sauce, use less water.

Cook rice noodles according to package.

Toss the noodles with peanut sauce. Add as much or not as much peanut sauce as you like. Top with roasted peanuts, red pepper flakes and cilantro.

Thai Shrimp Salad

This salad is so fresh and filling. It is perfect as a main course or a shared side dish. Its a perfect dish for summer with a mix of hot and cold ingredients. 

Ingredients:
6 Tbs extra-virgin olive oil, divided

2 Tbs soy sauce
1 tsp fish sauce
1 tsp sambal oelek (or more if you dig a little kick!)
1 Tbs brown sugar
3 Tbs lime juice
1 Tbs minced red pepper (sweet or hot, your call)
1/2 pound shrimp, peeled and deveined

1 cup sugar snap peas, blanched and cooled in an ice bath
2 bundles vermicelli noodles, boiled
4 cups shredded romaine lettuce
1/2 cup cherry tomatoes, halved

1/2 cup thinly sliced sweet peppers
cilantro, mint leaves and crushed peanuts for garnish

In a medium bowl, whisk together 4 Tbs. oil, soy sauce, fish sauce, sambal oelek, sugar, lime juice and the minced red pepper. Taste that. Ridiculous.

Now, heat the remaining 2 Tbs. oil in a large skillet over medium-high. Add the shrimp, season with salt and pepper and sear on one side for 2 minutes. Flip and sear another minute.

Then you just build! Throw some romaine in the bottom of a couple of salad bowls. Then add some vermicelli noodles, the snow peas, peppers, tomatoes, shrimp, cilantro, mint, and some good crushed peanuts. Shake up (or whisk) your dressing one last time and then drizzle it over the salads.

Tomato Soup with Fresh Pasta

This tomato soup is so easy and delicious. It took me about a half hour to make the entire recipe. Soups are so great because you can store them and save it for another time. You can bring it on the go for lunches or dinners.

Ingredients:
2 Tbsp. butter or olive oil
1 onion, chopped
2 cloves garlic, minced
5 vine ripe tomatoes cut into quarters
1 Tbsp tomato paste
4 cups no sodium chicken broth
1 bay leaf
1 Tbs fresh Basil

1 tsp salt and pepper

1 tsp red pepper flakes
1 Tbs fresh squeezed lemon juice
2 Tbs fresh parsley
rotini, macaroni or shell noodles (optional)

Put all these ingredients into a large soup pot except for the lemon juice and parsley. Let them all simmer for about 20 min. After simmering is done add lemon juice, then use a hand blender to puree the ingredients together (you could use a regular blender, but an immersion blender cuts the time way down).

Meanwhile, cook noodles according to package instructions. Drain, and add noodles to finished soup. Top with fresh Parmesan and Parsley.

Rhubarb Berry Baked Oatmeal

I've become an oatmeal lover lately. The combinations and creations are endless and the health benefits are amazing. You can start your day with it or end your night, either way you will be satisfied. Rhubarb, blueberries, blackberries and banana mixed with oats, almonds, almond milk and fresh spices of cinnamon and ginger. 

Ingredients: 

dry:
1 3/4 cup gluten-free rolled oats
1/2 cup sliced almonds
1/4 cup oat flour
2 tablespoons ground flax meal
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt

berry mixture:
2 tablespoons oat flour

1/4 cup coconut sugar, or sucanat/brown sugar

1 1/2 cups chopped rhubarb, 1/4-inch pieces
1 2/3 cups roughly chopped berries, fresh or frozen

wet:

2 cups unsweetened almond milk

1 medium banana, well-mashed
2 tablespoons pure maple syrup*
2 tablespoons unrefined coconut oil, melted
1 tablespoon pure vanilla extract

Preheat your oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil or vegan butter.

Mix the oats, 1/3 cup almonds, 1/4 cup oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.

Place the rhubarb, 1 1/3 cups of the berries, 2 tablespoons of oat flour, and the coconut sugar in the baking dish.

Lightly toss together dry mixture and berry mixture and spread evenly over the dish.

Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.

Pour the wet mixture over the oats and berries, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.

Top with the remaining sliced almonds and berries.

Bake for 35-45 minutes, until golden brown and the surface is set [not mushy]. You will still be able to feel give under the top layer. For a gooier baked oatmeal bake closer to the 35 minutes.

Remove from the oven and let sit for 5-8 minutes before serving. Bake will firm a bit as it sits.
Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

6 Layered Chocolate Sprinkle Cake

Chocolate Cupcakes with Ganache Filling and Vanilla Buttercream Icing

Ingredients: 

Ganache Filling
2 ounces bittersweet chocolate
1/4 cup heavy cream
1 tablespoon powdered sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Vanilla Buttercream Frosting
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons heavy cream


For the ganache filling, place chocolate, cream, and confectioners' sugar in a double boiler. Cook until chocolate has melted and combined with cream and sugar.

For the cupcakes, preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans for about 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, in a large bowl beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additonal milk for desired spreading consistency.

Mini Chocolate Protein Donuts with Chocolate Glaze

These donuts are filled with protein, whole grains, almond meal and yummy chocolaty goodness.  Trying to make healthy desserts that actually taste good can be a challenge but these donuts are super delicious and guilt free!

Ingredients:
3/4 cup almond flour (also called Almond Meal)
1/2 cup chocolate protein powder
3/4 cup whole-grain flour
½ teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons unsweetened cocoa
3 tablespoons Truvia sweetener (Stevia)
¼ cup egg whites
1 tablespoon canola oil
1/3 cup water

For Glaze:
¼ cup semi-sweet chocolate chips
2 teaspoons unsweetened coconut milk (or other non-dairy milk)
½ teaspoon vanilla extract

Preheat oven to 325 degrees.

Mix first eight ingredients together in medium mixing bowl.

Add egg whites, canola oil, stirring until well-combined. Slowly mix in water until incorporated.

Fill each mold 1/2 full with batter with a spoon or using a piping bag. 

Bake 8 minutes. Remove from pan and cool on wire rack.

In small microwave safe bowl, heat chocolate chips 20 seconds at a time, stirring in between until completely melted and smooth. Stir in milk and vanilla. 

While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon.

Happy Vegetarian Easter!

Four Cheese Mini Rigatoni Pasta Skillet

Holidays can be hard when your a vegetarian. Most holiday traditions include cooking ham or turkey and preparing cold cuts of meat and cheese as an appetizer. For this easter I tried to think of the perfect comforting dish that would satisfy everyone in my family. Mac and cheese has always been a favourite of mine. Its so rich and comforting. This recipe includes four types of cheese, a bit of nutmeg, lots of butter and lots of milk. The mini rigatonis add a nice look and texture to the dish. A perfect holiday side or main!

Ingredients:
1 pound mini rigatoni pasta
1 shallot, sliced
2 garlic cloves, minced
1/2 teaspoon olive oil
5 tablespoons unsalted butter
1/4 cup flour
2 cups milk
1/3 cup mascarpone cheese
8 ounces freshly grated gruyere cheese
8 ounces freshly grated sharp cheddar cheese
8 ounces freshly grated fontina cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/3 cup panko bread crumbs

Preheat oven to 375 degrees. Grate cheeses, placing them together in a large bowl. 

Boil water and prepare pasta according to directions.

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft.

Add in garlic and cook for 30 seconds. 

Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. 

Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes.

Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.

Sprinkle the top of the mixture with remaining cheeses and breadcrumbs.

Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

Crispy Parmesan Asparagus

Easter side dish!

Ingredients:
1 bunch of asparagus
2 egg whites
1/4 cup flour
1 cup seasoned panko breadcrumbs
1/4 cup parmesan cheese
salt and pepper

Preheat oven to 425 degrees. Spray a pan with cooking spray. Set aside.

Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires.

Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on pan.

Bake at 425 for 15 minutes, or until golden brown and crispy.

Mushroom Melts with Mustard Aioli

mmmm love love love appetizers... from my fav food blog how sweet it is

Ingredients:
3 cups sliced cremini mushrooms

3 tablespoon unsalted butter
3 tablespoon olive oil
3 garlic cloves, minced or pressed
a pinch of salt + pepper
12 slices whole grain bread
12 - 14 ounces fontina cheese, freshly grated

3 tablespoons dijon mustard
2 large egg yolk
1 tablespoon fresh lemon juice
1 cup olive oil
4 tablespoons whole grain mustard
2 tablespoon horseradish
a pinch of salt + pepper


Heat a large skillet over medium-low heat. Add olive oil and butter, then add mushrooms and toss well to coat. Cover and cook for 8-10 minutes, until soft and juicy, stirring once or twice during cooking time.

While mushrooms are cooking, whisk together dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with salt and pepper as desired.

Heat the broiler on your oven to the highest setting, placing an over rack directly underneath. Lay slices of whole grain bread on a baking sheet and pop under the broiler for 1-2 minutes, until golden. Remove and spread a layer of mustard aioli on top.

Remove the cover from the mushrooms and stir in the garlic, salt and pepper, cooking for one minute. Turn off heat, then distribute mushrooms evenly among the four slices of toast. Cover with grated cheese. Place back under the broiler for 1-2 minutes, until cheese is bubbly and slightly golden. Remove and serve immediately with extra mustard aioli on top.

Honey Bunny Dinner Buns

 I love making homemade bread, especially for the holidays. Nothing beats having a hot, fresh dinner roll right out of the oven and onto your plate. When I cam across this recipe I just had to make them. There so adorable I almost didn't want to eat them. The honey glaze added a nice sweetness and shine, while the bread was dense and moist. The perfect side for your easter meal.

Ingredients:
1 cup plus 2 tbsp warm water (about 100F)
1/3 cup oil
2 Tbsp instant yeast
1/4 Cup sugar
1 tsp salt
1 egg
3 1/2 cups bread flour
1/3 cup of honey, warmed

In your stand mixer, combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.

Using your dough hook, mix in the salt, egg and flour and knead the dough for six minutes on medium to high speed.

Preheat oven to 400 degrees. Form dough into 20 - 24 balls and place on cookie sheets lined with parchment paper.

Shape each ball into an oval shape, with one end (where face will be) thinner than the other end. Allow to rest for 15 minutes, until dough has risen at least 1 1/2 times original size.

Take sharp kitchen scissors, and cut ears from the more narrow/thinner end. Make sure you make the ears very deep cuts, almost to the bottom of the dough, otherwise the ears will lose their shape during baking. Poke holes for eyes, make sure its deep enough so it doesn't loose its shape.

Bake for about 13 minutes turn golden brown.

While buns are cooling, brush tops with warm honey.

Cadbury Creme Egg Surprise Cupcakes

These cupcakes are seriously the sweetest cupcakes you will ever eat... I was afraid to make these because I wasn't sure if the chocolate would for sure hold its shape inside but it worked out and was well worth it. For the icing I added a mix of vanilla and almond extract which gave it a nice contrast from the sweetness of the actual cupcake.

Ingredients:
2 1/2 cups cake flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup cocoa powder
1 package Jell-O instant pudding in Chocolate Fuge
1 1/4 cup water
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
24 Cadbury Eggs

For the Frosting:
1 1/2 cups unsalted butter, room temperature
5-6 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2-3 tablespoons milk


Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners. Set aside.

Combine flour, cocoa powder, chocolate fudge mix, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a stand mixer, beat butter and sugar on medium speed till light and fluffy. Add eggs one at a time until combined. Add vanilla.

Slowly add flour mixture and water in 3 additions, beginning and ending with flour mixture.

Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg down inside batter. Top eggs with another 1-2 teaspoons batter.

Bake for 18-20 minutes (test for doneness by inserting a toothpick on the side of the cupcake, since the Cadbury Eggs are in the center).

Let cool in pan for 5 minutes then move to a wire rack to cool completely. 

For The Frosting:

Beat butter until creamy. Add in powdered sugar 1 cup at a time.

Beat in extracts, salt, and milk.

 Add more powdered sugar or milk until desired consistency.

Top cupcakes with frosting and enjoy!