Sheetpan Fish Dinner

Fish in a Bag!
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Ingredients

  • • 1 lg. steelhead or salmon fillet
  • • ½ fennel bulb, cored, cut into ¼“ slices
  • • ½ red pepper, sliced in ½” slices
  • • ½ cup, pitted nicoise olives
  • • ½ cup cherry tomatoes
  • • 1 lemon, ½ sliced in thin half moons , ½ in 4 wedges
  • • 1 Tbsp fennel seeds, toasted, ground
  • • ½ cup dry white wine
  • • salt and pepper to taste
  • • olive oil
recipe by STIR Cooking School

Instructions

Serves-4 Total time: 30 min.

Slice and prepare vegetables.

Pre-heat oven to 400F. Spread a large sheet of tin foil onto sheet pan. Sprinkle oil onto foil and rub area for the fish. Place dried fish fillet on oiled area.

Sprinkle the fillet with a bit of oil, rub in dried fennel, top with lemon slices.

Cover with fresh fennel, tomatoes, peppers and olives. Pour wine over and season with salt and pepper.

Wrap the fish up in a tight seal like a gondola boat with the ends looping up [it looks impressive].

Place the fish in oven for 30-35 minutes depending on thickness.

When you plate the fish make sure you spoon on the juices from the foil!

Garnish with fennel fronds and lemon wedges. Serve with rice pilaf and green salad.

Note - If you are making this ahead and leaving in the fridge until cooking, don’t add wine until you are ready to cook.

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http://stircookingschool.ca/2018/10/2865/

Grilled Avocado with Lemon, Tomato and Herbs

This delicious, tasty appetizer helps keep the heat out of the kitchen. Simple and elegant enough for entertaining, you could add protein ie. grilled prawns to make a lovely light lunch.

Grilled Avocado with Lemon/ Tomato and Herbs
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Ingredients

  • 2 medium ripe avocados, cut in half, pit removed
  • 2 lemons, cut in half
  • 6-8 cherry tomatoes, chopped
  • ½ cup mixed herbs (ie. basil, chives,rosemary oregano)
  • 1 Tbsp extra virgin olive oil
  • ¼ cup toasted pine nuts
recipe by STIR Cooking School

Instructions

Grill the avocado until there are grill marks

Grill the lemon until brown and caramelized

Mix the tomatoes and herbs with the olive oil

Squeeze the caramelized lemon onto the avocado and top with

tomato mixture and toasted pine nuts

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http://stircookingschool.ca/2018/08/grilledavocado/

See more BBQ ideas here

Avocado Pesto recipe

Chock full of anti-oxidants, vitamin C, anti-microbial agents, bio-flavonoids, fiber and flavour!!

 

Avocado Pesto recipe
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Ingredients

  • 1 ripe avocado
  • 3 cups organic baby kale
  • 2 cups organic fresh basil
  • 1 cup organic fresh thyme(substitute 4 tbsp. dry )
  • 6 garlic cloves
  • 1 cup water
  • ¼ cup squeezed lemon juice
  • 1 tsp. sea salt
  • ½ tsp ground pepper
recipe by STIR Cooking School

Instructions

Blend all ingredients in blender. Place in a jar or bowl.Chill until really to use. Cover the top to avoid oxidization(turning brown)

Serving suggestions:

Serve on shiritaki noodles, zucchini zoodles or yam noodles.

Spread on toast and top with poached egg or in your favorite

wrap. Drizzle on fish, chicken, prawns or pizza.

Add a bit more water and toss with salad greens for a refreshing, delicious dressing.

This pesto should be used in the same day as it will oxidize.

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http://stircookingschool.ca/2018/04/avocado-pesto-recipe/

Traditional Hummus and Flavour Variations

Making your own hummus is easy.  Starting from dried chickpeas instead of canned increases the nutrition, the taste and helps you save money!

Hummus
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Ingredients

  • 2 cups chickpeas, soaked, cooked and drained
  • 1/3 cup tahini
  • 2 Tbsp olive oil
  • 1/3 cup parsley
  • 2 Tbsp lemon juice
  • salt to taste
  • 1-2 garlic cloves, minced
recipe by STIR Cooking School

Instructions

Add all ingredients to food processor, process until smooth. Add small amounts of water if needed to puree well. Adjust seasoning and lemon juice level and adjust if necessary.

Variations

• Pesto

• Sundried Tomatoes and Oregano

• Cooked Beets (on its own or with dill)

• Roasted Sweet Potato

• Roasted Red Peppers

• Caramelized Onions

• Curry Spices and Cooked Carrots

• Spicy Chipotle and Cilantro (swap out lemon juice for lime juice)

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http://stircookingschool.ca/2018/03/traditional-hummus-flavour-variations/

 

Garam Masala Recipe

Garam Masala is a combination of spices.  Garam means hot, masala means mixture. The hot refers not to its spicy quality but to the warming effect the spices have.

Garam Masala Recipe
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Ingredients

  • 3 Tbsp coriander seeds
  • 3 Tbsp cumin seeds
  • 4 tsp black peppercorns
  • 1 Tbsp green cardamom pods
  • 3 star anise pods
  • 2 tsp cloves
  • 2 cinnamon sticks, crushed
  • 2 bay leaves, crushed
recipe by STIR Cooking School

Instructions

Toast the spices in a frying pan until fragrant.

Cool. Grind spices in a coffee mill(used for spices only) or high speed food processor.

Store in an air tight container for up to 4-5 months.

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http://stircookingschool.ca/2018/02/garam-masala-recipe/

Sun-dried Tomato Jam on Goat Cheese Crostini

Easy tasty Recipe for entertaining!

 

Sun-dried Tomato Jam on Goat Cheese Crostini
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Ingredients

  • 1 8 ounce jar sun-dried tomatoes, in oil, drained chopped, reserve oil
  • ½ onion, thinly sliced
  • 1 clove garlic
  • 2 Tbsp. sugar
  • ¼ cup red wine vinegar
  • 1 cup water
  • ½ cup veg or chicken broth
  • 1 tsp. chopped fresh thyme
  • ½ tsp. unrefined salt
  • ½ tsp. ground black pepper
  • Crostini
  • 1 baguette, cut in ¾ in.slices
  • ¼ cup olive oil
  • freshly ground pepper
  • 5 ounces goat cheese, room temp.
  • 2 tsp. chopped fresh thyme leaves
recipe by STIR Cooking School

Instructions

In a medium sauce pan over med heat ,brown onions with olive oil, sun-dried tomatoes,1 Tbsp reserved oil, and garlic, 5-7 minutes.

Add sugar, vinegar, water, broth, thyme, salt and pepper. Bring to a boil and simmer covered for 30 min. Remove lid and simmer 5-10 more min. until mixture is jam consistency.

Pre-heat oven to 400F.Line a baking sheet with parchment. Brush baguette on each side with olive oil, sprinkle with salt and pepper and toast lightly, approx. 8 min.

Mix goat cheese with thyme and spread on crostini, top with tomato jam.

Serve on a platter with thyme garnish.

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http://stircookingschool.ca/2017/12/sun-dried-tomato-jam-goat-cheese-crostini/

 

 

Chipotle Corn Chowder

This Chipotle Corn Chowder is warming for autumn as the nights descends earlier and the days grow colder.

Chipotle Corn Chowder
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Ingredients

  • 2Tbsp butter
  • 1 large onion, small dice
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1 red pepper, seeded and diced
  • 1 Tbsp chipotle puree
  • 2 yukon gold potatoes, peeled, diced
  • 2 cups vegetable broth
  • 3 ears sweet corn or 2 cups frozen corn
  • 1/3 cup flour
  • 3 ½ cups milk
  • ½ tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
recipe by STIR Cooking School

Instructions

In a large soup pot, heat butter over medium heat. Add onion and garlic and cook for 2-3 minutes.

Add celery, carrot, red pepper, chipotle, potatoes.

Add broth and cook until vegetables are tender, approximately 10 minutes.

In a medium bowl whisk together flour and milk. Pour into soup pot.

Add the corn kernels, thyme, salt and pepper.

Simmer for 20-30 minutes or until vegetables are tender.

Ladle soup into bowls and top with cheddar cheese if desired. Serve with warm bread or cornbread and crisp salad or slaw.

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http://stircookingschool.ca/2017/11/2218/

Easy Oven Roasted Tomato Sauce

What to do with all those tomatoes?

Make your own tomato sauce that tucks into the freezer for those cozy, comfort food meals. Think chili, spaghetti sauce, soup, lasagna, enchiladas!

Easy Oven Roasted Tomato Sauce
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Ingredients

  • 18 ripe roma tomatoes
  • 3 cloves chopped garlic
  • 1 onion, sliced
  • ¼ cup extra virgin olive oil
  • 1 tsp. kosher salt
  • ½ tsp. ground pepper
  • 1 Tbsp. sugar
  • 1 Tbsp. dried or 2 Tbsp. fresh basil
recipe by STIR Cooking School

Instructions

Place all ingredients except the tomatoes in a large bowl and mix together. Halve the tomatoes and place in the bowl. Mix gently.

Turn onto a sheet pan with tomatoes skin side down.

Bake in the middle of the oven at 300 degrees for 2 hours.

Turn oven to 400 degrees and roast for 15-30 more min. to caramelize.

(If you prefer a less dark sauce, roast them for a shorter period of time).

You can change up the herbs for a different flavor profile, try adding cilantro, oregano, rosemary or any herb combination you’d like!

I like to puree the roasted tomatoes once cooled with a hand blender to make it smoother.This sauce freezes beautifully!

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http://stircookingschool.ca/2017/09/easy-oven-roasted-tomato-sauce/

 

Sardinian Eggplant and Chickpeas topped with spicy yogurt

This delicious starter or light lunch combines the healthy, nutritious flavours of Sardinia.  (inspired by a recipe in Plenty More by Ottolenghi )

 

 

Sardinian Eggplant
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Ingredients

  • 3 large eggplants, cut into large slices
  • ½ cup olive oil
  • 1 ½ cups of chickpeas, well cooked, preserved cooking water or if using canned, 2 Tbsp. of can fluid mixed with equal amt of water
  • 1½ tsp. cumin seeds
  • 1 sm. lemon rind, pith, seeds removed
  • ½ c. greek yogurt
  • ½ cup mint, coarsely chopped
  • ½ cup flat leaf parsley, coarsely chopped
  • salt and pepper
recipe by STIR Cooking School

Instructions

Place eggplant in a bowl with ¼ cup oil, season with salt and pepper. Roast on parchment paper for 40 min. and cool.

Mash the chickpeas with cumin seeds,3 Tbsp. oil , lemon flesh, ½ tsp. salt, pepper and 2 Tbsp. cooking fluid. This should be a spreadable paste.

Place yogurt in small food processor with 1 Tbsp.oil, 2 Tbsp. water, herbs, ¼ tsp. salt, black pepper. Blend until you can drizzle the yogurt, adding water if necessary.

Serve on a platter as a starter with crushed chickpeas on top followed by a drizzle of yogurt.

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http://stircookingschool.ca/2017/04/sardinian-eggplant-chickpeas-topped-spicy-yogurt/

 

Poke Ponzu Bites Recipe

Poke means” to cut” in Hawaiian, simply said chopped fish in a marinade. These delicious tasting bites can be served on a wonton cracker, seaweed salad, rice or on its own as a main course with Asian noodles and lettuce.  You can make Poke out of  sushi grade raw fish, shrimp, tofu or even cooked chicken.

 

Poke Ponzu Bites
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Ingredients

  • 12oz. piece of tuna (albacore, ahi, yellowtail) cut into ½ in. pieces
  • Pozu sauce
  • 1 tsp sugar
  • ½ tsp finely grated ginger
  • 2 Tbsp rice vinegar
  • 2 scallions, chopped
  • 3 Tbsp tamari
  • 1 Tbsp mirin
  • 1 Tbsp fresh grapefruit juice
  • 1 tsp lemon juice
  • 1 nori sheet shredded, chopped
  • 1 Tbsp black sesame seeds
  • optional; add cucumber or avocado before serving
recipe by STIR Cooking School

Instructions

Mix all the Pozu ingredients together in a bowl, except for nori and sesame seeds.(can be made 1 day ahead)

Add the fish and sesame seeds to the Ponzu sauce and toss gently.

Place in appetizer tasting spoons and top with shredded nori .

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http://stircookingschool.ca/2017/03/1826/