Spicy Mussels in a Ginger Coconut broth

Have you even cooked a meal where you wanted to ensure that all remnants of your dish needed to make it out of the house by garbage day to avoid having it sit in your compost bin for a week? Have you managed to pull something off in less than half an hour that you concocted for the first time and that tasted delicious? Have you recreated something you ate at a restaurant and liked your version better? Yes, dear friends, it was all of the above that leads me to this post.I bought a bag of mussels on Friday, got busy over the weekend and realized that I had no real plans for our lunch on Monday. Today, Tuesday being garbage day, meant that if the mussels were made mid week, I'd have the shells sitting around for a few days.So looking at the ingredients on hand, I thought I'd try to recreate mussels we'd eaten at a restaurant some years ago. That was in a thick coconut milk broth that was perfect for soaking up the warm bread that came with the dish. Now, I wanted something lighter with an Asian influence, so I  put a few ingredients together and came up with this recipe. I use the entire gamut of coconut ingredients from oil, to milk, cream and desiccated. What I have in addition is a Nestlé brand Maggi Coconut Milk powder because it allows me to create the consistency of the coconut milk I require. Also, I like this is because unlike a can that you have to use all at once, this can be used as needed thereby ensuring you always have some on hand when needed.
There were three star players in this recipe, they are (not in any order of importance)



These are staples in my kitchen and the Tom Yom Paste is really versatile, I've used it as a marinade for chicken but that's a recipe for another time. On our facebook page I said 5 - 7 ingredients, here are three the others of course are the mussels, chili powder, fresh ginger and coriander leaves. Here is the recipe.

Skill Level: Easy

Serves: 2 - 4

INGREDIENTS:

• one bag of mussels (wt. 700 g)
• 2 Tbsp coconut milk powder added to 2 cups of water
• 2 Tbsp chicken broth added to 2 cups of water
• 1/4 tsp cayenne pepper
• 2 inch piece of ginger thinly sliced
• 1 Tbsp Tom Yom paste added to 1 cup of water
• 4 Tbsp chopped coriander leaves

METHOD:

1. Scrub, wash and debeard the mussels and set aside. Discard any mussels that are cracked or bruised

2. In a large stock pot add the coconut milk, chicken broth and ginger

3. Allow it to come to a boil and add Tom Yom paste and cayenne. Stir well and cook for an additional 2 minutes

4. Add the mussels to the pot, cover and allow it to cook for 7 - 8 minutes

5. Take it off the heat, spoon the broth into bowls, garnish with cilantro and add the mussels. Discard the ginger if you like, I enjoyed chewing it for extra flavour

6. There is no salt in this recipe as both the chicken broth and the Tom yom paste have added salt

7. Left overs today was good too (mussels are sitting in the bottom of the bowl) 

Butternut Squash Soup with Quinoa

Can you believe we have more than 100 recipes on this blog now? Isn't that awesome? We'd like to thank you, our readers, for supporting us. To our family and friends who are always there, thank you for tasting our food and nagging us with a line "You must share this on your blog!". Well, this soup is one of them.

It's been bitterly cold here in Toronto, Ontario - Canada. May I repeat? Too cold! Never in my 12 years living in Canada, have I ever experienced a deep freeze temperature (-20 Celsius and lower) for a consecutive of 15 to 20 days. Even my son who is 18 months now, blurted his frustration our of the blue one morning "Cold, cold. No more. I no like!". My full-time work is getting busier and I spend quite a few time late in the office till 7 pm. I keep telling myself that it's just a phase and when the weather gets warmer in about a month, things will get better. I keep my fingers crossed. Then, at home, I have been challenged by the most difficult food critic ever! Baby A. Ever since he was 5 months, he had never been picky at all. He ate peas, kale, pumpkins, anything green and yellow you can think of, including rapinis which are bitter. Well, he is now a changed toddler. He starts picking out his peas or any vegetables that are not soft-cooked. I am not sure if it is just a phase or perhaps, he's getting his molars? But then that never stops me cooking vegetables for him. Dinner for him is what's served on the table or no more dinner and he will go to bed hungry.

Warm soups are comforting and I grew up drinking bowls and bowls of soup every day. I made this soup out of ingredients that were available in my fridge at the time. I added quinoa to make it filling and to provide added protein for the little guy's growing needs. With the addition of quinoa, the soup is not as smooth as regular butternut squash soup. However, it is equally good and it fills us up without adding bread (more carbs) into our diet. 

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 3 tbsp butter
• 2 ribs of celery, sliced
• 1 onion, chopped 
• 4 cloves of garlic, sliced 
• 3 cups chicken broth (replaced with vegetable broth for vegetarian option) 
• 5 cups water 
• 1 medium-large sized butternut squash (about 9 cups of cubed squash)
• 3 bay leaves
• 1 cup uncooked quinoa 
• Salt and pepper, to taste 
• Half & half cream (optional)

METHOD: 

1. In a pot, melt 3 tbsp of butter and sautee onions and garlic for 3 minutes 
2. Add in butternut squash and celery, cook at high heat for 5 minutes till the squash develops slight golden colour 
3. Add in the broth, water, bay leaves, salt and pepper 
4. Close the lid, boil at high heat and then lower to low-medium 
5. Boil for another 30 minutes
6. In the meantime, rinse quinoa in a strainer 
7. Add in the quinoa and boil for another 20 minutes 
8. Taste and add more salt and pepper, if required 
9. Turn off the heat and let the soup cool down for an hour 
10. Discard the bay leaves, transfer to a blender and puree till smooth 
11. Serve the soup with cream drizzled on top 

Meat & Potatoes (with a twist)

Talking to my friend N yesterday, I realized (yet again), how busy our lives are when she described her daily routine that involves work, raising a family, fitting in a long commute as well as after school activities for the kids. It emphasised the importance of having easy to prepare meals. So, I looked in my refrigerator, and the ground beef I had thawing for chili suddenly took on a new life. I wanted to make something simple, easy and nutritious that could be eaten either on its own or with rice, pasta, tortilla or even pita. 
This evening, on our facebook page I said "Got 5 ingredients, make a meal", please humour me, because I lumped onions, garlic and ginger and spices as one ingredient.
This is super simple, and adding a legume of your choice would make this a fibre rich dish. If you have time on the weekend, you can cut up onions and sweet potatoes and put them in a container, reduce prep work and finish this in about a half hour.  The ingredients are frozen peas, sweet potatoes, ground beef, onions/ginger/garlic, tomato sauce, cumin powder, chili flakes and salt. See, almost right on the ingredient count.......

Skill Level: Easy
Serves : 4 - 6

INGREDIENTS:

• 1 lb lean ground beef (can be made with pork, chicken or turkey)
• 1 can tomato sauce (398ml)
• 2 cups of frozen green peas
• 1 large sweet potato diced
• 2 medium onions chopped
• 1/2 inch piece of ginger chopped
• 6 cloves garlic chopped
• 1 Tbsp coconut oil
• 1/2 tsp red chili flakes (optional)
• 1/2 tsp cumin powder
• 1/2 tsp allspice powder
• 1/4 tsp turmeric powder
• 2 tsp salt 
• 2 Tbsp chopped coriander leaves (optional)
• 3 cups boiling water (to boil sweet potatoes)

METHOD: 

1. Add oil to a frying pan and saute onions, ginger and garlic until onions are browned. Add frozen peas and stir until soft. 

2. Add the tomato sauce and mix well. Remove and set aside

3. In the same pan brown the beef until the meat in no longer pink, drain off any excess fat and add back the onion tomato mixture and stir well. Add cumin, turmeric, allspice, chili flakes and salt

4. Put water to a pot and allow to boil, add the diced sweet potatoes and cook until soft, drain and add to the meat 

5. Check and adjust seasoning as needed. Stir in coriander (if using). If it is too thick, add 1/2 cup of water to thin it out. Serve with pita or rice

Quinoa Corn Muffins

Ah, winter, this season keeps on giving and giving with no real end in sight. But this post is not going to start with a lament about too much snow, rather, I'd like to acknowledge our incredible neighbours. These generous souls will brave the winds and the low low temperatures and while clearing up their driveway will clear up ours as well. With their two teens in tow, B & A  have all hands on deck and generally by the time we suit up and get outside, are cheerfully piling up snow left and right. When we tell them that we can take over and finish up they often say, "No, the more the merrier." The only thing merry according to me is their wonderful spirit. So, here's to neigbours who warm your heart despite the frigid temperatures outside - To B & A and their wonderful teens. Thank you!
You remember my mushroom soup from last night? well, we had them with these gluten free quinoa muffins. Recipe courtesy of my sister and mum with alterations made when I realized I had forgotten to pick up zucchini and used cream style corn instead. I added chili flakes for heat and jalapeno pepper for the same reason. Delicious when warm, not bad cold either.

Skill Level: Easy
Makes : 18 regular muffins or 45 mini muffins

INGREDIENTS:

• 2 cups cooked quinoa (1 cup quinoa cooked with 1 3/4 cups of water or chicken brothe)
• 3 eggs
• 1 can 380g cream style corn or 1 cup zucchini grated (see note above)
  
• 1 cup shredded mozarella or cheddar cheese
• 3 Tbsp grated parmesan
• 3/4 cup ham diced
• 2 Tbsp chopped parsley
• 1/2 cup chopped green onion
• 1/4 tsp salt
• 1/4 tsp red chili flakes
• 1/2 jalapeno pepper finely chopped

METHOD: 

1. Cook quinoa and set aside to cool

2. Preheat oven to 350 degres F and line muffin pans with paper or silicon cups

3. In a large bowl add all the ingredient except the quinoa, mix well and then add quinoa and combine until well mixed

4. Using an icecream scoop, fill the mixture into the prepared muffin trays. I had enough for one large tray of 12 and a smaller tray with 6 muffins

5. Bake for approximately 20 - 22 minutes, until edges are golden brown. Turn off the oven and leave the muffins for an additional 5 minutes. A toopick inserted into it should come out clean. 

6. Transfer to a wire rack and cool. Eat while warm. 

Portobello Mushroom Soup

This is truly a winter that feels like no sooner than we put the shovel away, it is time to bring it out again. As we brace ourselves for yet another round of snow, spring feels like such a distant memory and endless pots of tea, soups and stews have become a staple. And speaking of soups, several weeks ago we had dinner at a friend's house and were served a delicious mixed mushroom soup with portobello, shitake and crimini mushrooms. Here is my version based on what I had on hand. Talking to my mum this evening, I got a recipe for savoury quinoa muffins and again, juggled ingredients and replaced it with what I had and dinner turned out rather good. So here it is, a mish mash that worked out. Savoury muffin recipe to follow. Enjoy!

Skill Level: Easy
Serves: 4 - 6

INGREDIENTS:

• 3 large portobello mushrooms (approx. 250 g)
• 400 g sliced  crimini mushrooms 
• 2 medium sized red onions coarsely chopped
• 4 cups water
• 2 Tbsp 10 % cream 
• 2 bay leaves
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3/4 Tbsp coconut oil 
• 1 tsp of yogurt (optional)
• red chili flakes (optional)

METHOD: 

1. Add oil to a large saucepan, when oil is hot put in the bay leaves, chopped onions and stir until transparent

2. Add sliced mushrooms, pepper  and salt and saute until all the liquid has evaporated

3. Transfer to a deep pot, remove the bay leaves, add water and using an immersion blender, puree the mushroom onion mixture till smooth

4. Check seasoning, serve hot with a tsp of yogurt and chili flakes (optional)